0:00:02 > 0:00:04Put down the Christmas chocolates and make room
0:00:04 > 0:00:06for sensational food from some of the world's best chefs.
0:00:06 > 0:00:08This is Saturday Kitchen.
0:00:28 > 0:00:29And welcome to the show.
0:00:29 > 0:00:33With me in the studio two chefs with two very different culinary styles.
0:00:33 > 0:00:36First up is a familiar face to Saturday Kitchen viewers -
0:00:36 > 0:00:38his modern French cooking has made him a big hit
0:00:38 > 0:00:40with diners at the Vineyard at Stockcross.
0:00:40 > 0:00:42It's the fabulous Frenchman, Daniel Galmiche.
0:00:42 > 0:00:44And next to him is a chef
0:00:44 > 0:00:47who uses a unique combination of Italian and Spanish produce
0:00:47 > 0:00:50in his ever-expanding London food empire.
0:00:50 > 0:00:52It's Ben Tish.
0:00:52 > 0:00:54- Hi, guys.- How you doing? - Daniel, what are you cooking?
0:00:54 > 0:00:57I'm doing a guinea fowl today, with some truffle,
0:00:57 > 0:00:58because it's a festive season.
0:00:58 > 0:01:01The festive season, like everybody's got truffle in their fridges!
0:01:01 > 0:01:04No, but I mean, you know, just for a change.
0:01:04 > 0:01:09Just put under the skin, roasted and a fricassee of baby leek,
0:01:09 > 0:01:11some sauteed potatoes, a little bit of pancetta.
0:01:11 > 0:01:15- It's very French.- Very French, yeah. - So follow that then.- Yeah, OK.
0:01:15 > 0:01:17So I'm going to be doing a lamb leg steak on the grill,
0:01:17 > 0:01:21with some spiced squashes, a bit of chilli, garlic in there.
0:01:21 > 0:01:23Cavolo nero, the black cabbage.
0:01:23 > 0:01:25And a butter sauce with some capers and anchovies in there,
0:01:25 > 0:01:27just over the top at the end.
0:01:27 > 0:01:29Lamb's particularly good this time of year -
0:01:29 > 0:01:31it's that transition between lamb and hogget
0:01:31 > 0:01:32before it goes into mutton.
0:01:32 > 0:01:35So it's getting the flavour, this pronounced flavour
0:01:35 > 0:01:38and it's much tastier than your kind of new season stuff,
0:01:38 > 0:01:39so, yeah, really good.
0:01:39 > 0:01:42Sounds good to me. Two top dishes to look forward to from our chefs.
0:01:42 > 0:01:45And we've got a New Year feel to our BBC archive films too.
0:01:45 > 0:01:49Today, they're from Rick Stein, Nigel Slater, Rachel Khoo and Raymond Blanc.
0:01:49 > 0:01:53Now, our special guest has been dealing with patients at Holby General
0:01:53 > 0:01:58in the hit BBC series Casualty every night for five years.
0:01:58 > 0:02:01Five years. She's just directed her first episode, too.
0:02:01 > 0:02:05Please welcome to Saturday Kitchen the multitalented Sunetra Sarker.
0:02:05 > 0:02:07- Great to have you on the show. - That was a great introduction.
0:02:07 > 0:02:11Your directorial debut as well and not a mistake.
0:02:11 > 0:02:13Can I say, that was a great introduction.
0:02:13 > 0:02:15I've never been introduced in such a grand fashion.
0:02:15 > 0:02:17- Well, I've bigged you up anyway. - Yeah.
0:02:17 > 0:02:19What was it like, going behind the scenes, then?
0:02:19 > 0:02:21Because in front of the camera is one thing,
0:02:21 > 0:02:24but directing's easy, though, isn't it, really?
0:02:24 > 0:02:25Well, I wouldn't say that.
0:02:25 > 0:02:28Where's your director while you're saying that?
0:02:28 > 0:02:30No, it was really interesting,
0:02:30 > 0:02:32I think cos I think doing the old acting for a long time,
0:02:32 > 0:02:36I felt I was going to give myself a little challenge and see what it was like
0:02:36 > 0:02:38and, fortunately, about a year and a half ago,
0:02:38 > 0:02:41Casualty were very kind enough to let myself
0:02:41 > 0:02:43and the wonderful Suzanne Packer, who plays Tess,
0:02:43 > 0:02:45a chance to do a joint directing debut,
0:02:45 > 0:02:48so we did a little shot at it about a year and a half ago
0:02:48 > 0:02:50and we really enjoyed it.
0:02:50 > 0:02:52- Well, you're here to eat now, anyway.- Yes!
0:02:52 > 0:02:54Of course, at the end of today's programme,
0:02:54 > 0:02:56I'll either cook Food Heaven or Food Hell for Sunetra.
0:02:56 > 0:03:00It'll be something based on your favourite ingredient, Food Heaven,
0:03:00 > 0:03:02or your nightmare ingredient, Food Hell.
0:03:02 > 0:03:04Food Heaven, what would it be, if you could pick anything?
0:03:04 > 0:03:07I am seafood crazy, I mean, seafood is the...
0:03:07 > 0:03:10I you open a menu for me, I'll go straight for where the seafood is -
0:03:10 > 0:03:12not the fish, but the seafood.
0:03:12 > 0:03:14- Right.- So I'm a big seafood junkie.
0:03:14 > 0:03:16Like lobster and all of that?
0:03:16 > 0:03:19- Lobster, prawn, clams, mussels, squid.- Sounds pretty good.
0:03:19 > 0:03:23- The list goes on. However...- So there's a flip side to this, then.
0:03:23 > 0:03:25However, the dreaded Food Hell?
0:03:25 > 0:03:29However, what it is, I assumed if you liked seafood, you'd love fish.
0:03:29 > 0:03:31And I do like certain fish,
0:03:31 > 0:03:35but the flaky, thin, delicate fishes are the ones I prefer.
0:03:35 > 0:03:38Whereas the meaty, sort of...
0:03:38 > 0:03:40When somebody says, "Oh, it's a meaty fish.
0:03:40 > 0:03:42"Monkfish - a meaty fish," I go, "Oh, no, I won't like that."
0:03:42 > 0:03:45Yeah, halibut, turbot, those are the same sort of thing.
0:03:45 > 0:03:48Halibut, turbot, monkfish. Turbot, particularly.
0:03:48 > 0:03:50Well, there go, it's either lobster or turbot.
0:03:50 > 0:03:54Food Heaven, I'll take inspiration from the brilliant Indian chef Atul Kochhar
0:03:54 > 0:03:57- and make a Goan-style lobster curry. How does that sound?- Nice.
0:03:57 > 0:03:59He's one of the best Indian chefs in the country.
0:03:59 > 0:04:01His lobster is gently poached in a sauce
0:04:01 > 0:04:03made from coconut, tamarind, chilli, cumin, garlic,
0:04:03 > 0:04:05a whole host of other Indian spices
0:04:05 > 0:04:07and finished off with fresh coriander
0:04:07 > 0:04:10and served with a pile of chips on the side.
0:04:10 > 0:04:15He put rice with it, but I like lobster and chips, obviously.
0:04:15 > 0:04:18And they're frozen chips, you see. They're proper chips.
0:04:18 > 0:04:19And I am Indian and English,
0:04:19 > 0:04:21so I think you've done a great fusion job there.
0:04:21 > 0:04:25They're not triple-cooked chips, been steamed for 24 hours,
0:04:25 > 0:04:26it's frozen chips.
0:04:26 > 0:04:30Where do you think the budget's gone with your truffle anyway?
0:04:30 > 0:04:32Sunetra could face Food Hell, of course, that turbot.
0:04:32 > 0:04:34I've got something classically French in mind -
0:04:34 > 0:04:37- turbot with a champagne sauce. Perfect for you.- Decadent.
0:04:37 > 0:04:40Fish is pan-fried in butter, skin side down,
0:04:40 > 0:04:43and served with a sauce made from champagne, cream, fish stock
0:04:43 > 0:04:46and shallots and served with sauteed leeks and some Brussels sprouts.
0:04:46 > 0:04:48- I'd try that!- He likes that one, but it's not up to us -
0:04:48 > 0:04:50as we're not live today, there's no vote.
0:04:50 > 0:04:53Instead, we're going to let a foodie surprise
0:04:53 > 0:04:56- decide for you at the end of the show.- Hmm.
0:04:56 > 0:04:57There you go, keep watching.
0:04:57 > 0:05:00Now, first off, cooking next and waiting at the hobs
0:05:00 > 0:05:04is a great New Year's Eve idea from Daniel Galmiche.
0:05:04 > 0:05:07- And it uses guinea fowl.- Yes.- What are we going to do with it then?
0:05:07 > 0:05:10- So we're going to take the breast out.- Yeah.
0:05:10 > 0:05:11Put a little bit of truffle...
0:05:11 > 0:05:14I thought, "Festive season, truffle season."
0:05:14 > 0:05:17Put that under the breast, pan-fry slightly, oven,
0:05:17 > 0:05:20and separately we're going to do a kind of fricassee.
0:05:20 > 0:05:22What's the name of this dish then?
0:05:22 > 0:05:27It is a pan-roasted guinea fowl with travel and fricassee of potato,
0:05:27 > 0:05:30lardons, and baby leek.
0:05:30 > 0:05:32Say it in French, cos it's better.
0:05:33 > 0:05:36- Ah, c'est un, er...- Have you forgotten your French?- Sometimes.
0:05:36 > 0:05:39I tell you, I've been saying this all along,
0:05:39 > 0:05:42I have been mates with him 15 years and he's from Watford!
0:05:42 > 0:05:43I'm telling you right now!
0:05:43 > 0:05:45Pin... LAUGHTER
0:05:45 > 0:05:48Pintard poulet au truffe avec fricasee pomme de terre,
0:05:48 > 0:05:50lardons et poireaux.
0:05:50 > 0:05:52Voila.
0:05:52 > 0:05:56- Got you there, didn't I? - Oh, completely!
0:05:56 > 0:06:01- It's a mess. It's annoying. - So you're taking the legs off?- Yeah.
0:06:01 > 0:06:03- Yeah.- So after that I can do the breast, yeah.
0:06:03 > 0:06:04Now, guinea fowl -
0:06:04 > 0:06:07a lot of the guinea fowl nowadays are farmed, of course.
0:06:07 > 0:06:10- Yes.- So you can get it all year round.- Originally, it is a game.
0:06:10 > 0:06:13It was wild, but now it's farmed, you can get it all year round.
0:06:13 > 0:06:14Yeah, this is the black truffle.
0:06:14 > 0:06:17- Do you want me to slice you a few bits of this?- Yes.
0:06:17 > 0:06:19All right. So we've got...
0:06:19 > 0:06:22What is it, for the people who don't know what a truffle is?
0:06:22 > 0:06:26What is it? Well, it's a fungi. Yeah, it's...
0:06:26 > 0:06:29- This one is an autumn truffle.- Yeah.
0:06:29 > 0:06:33Which is just before the really black truffle season in Perigord.
0:06:33 > 0:06:35So the difference between this and a mushroom
0:06:35 > 0:06:37is truffles go under the ground.
0:06:37 > 0:06:40Not very far, as well, they're only about sort of four inches,
0:06:40 > 0:06:43five inches below the ground, often just on the surface as well.
0:06:43 > 0:06:47That's why they use dogs now to go get them, rather than pigs.
0:06:47 > 0:06:49- Like that. A little bit of seasoning.- Right.
0:06:49 > 0:06:53Just basically slice the potatoes - they've gone in to be blanched.
0:06:53 > 0:06:57- Yeah, correct. - And I won't waste any of this.- No.
0:06:57 > 0:06:59Now this is an English truffle as well, isn't it?
0:06:59 > 0:07:03Because in France, whereabouts are the best French truffles from?
0:07:03 > 0:07:08- Would you still say Perigord? - Yes, but some in my region in...
0:07:08 > 0:07:11Next to my region, in Burgundy, there is quite a few truffles as well.
0:07:11 > 0:07:16- Different flavour.- Yeah. - But I think the Perigord ones are...
0:07:16 > 0:07:19And the difference between the white and dark...
0:07:19 > 0:07:21White and black truffles is massive, isn't it,
0:07:21 > 0:07:23in terms of value, really, more than anything else.
0:07:23 > 0:07:25Yes, absolutely.
0:07:25 > 0:07:26So what would you be paying?
0:07:26 > 0:07:30- They're are about £3,000 a kilo, aren't they?- Correct.
0:07:30 > 0:07:32Now they're going to go...
0:07:32 > 0:07:36- At the moment, they are £900 a kilo. - No!- For black ones.
0:07:36 > 0:07:39- If you...- That's the autumn, so a little bit better.
0:07:39 > 0:07:41- The black can go up to 1,400. - Yeah.- Yeah.
0:07:41 > 0:07:43The white one's £3,000 a kilo.
0:07:43 > 0:07:463,000, yeah. So we're going to pan fry.
0:07:46 > 0:07:50So when you put something under the skin, whether it's chicken or duck
0:07:50 > 0:07:54- or guinea fair, you don't want a high heat.- Yeah.
0:07:54 > 0:07:58Because the muscle under the skin will stretch too much
0:07:58 > 0:08:02- and you could see the truffle, so just start on a lower heat.- Yeah.
0:08:02 > 0:08:04Right, so I'm going to put these
0:08:04 > 0:08:07- and blanche these in there quite quickly.- Yeah.
0:08:07 > 0:08:09I'm going to take them out.
0:08:09 > 0:08:11Now, you're cooking it just skin side down.
0:08:11 > 0:08:13Skin side down first, yes.
0:08:13 > 0:08:16There's a sink there if you want to wash your hands. There you go.
0:08:16 > 0:08:19Now what about the pancetta in there? We've got sliced here,
0:08:19 > 0:08:21but you can buy this stuff diced nowadays as well.
0:08:21 > 0:08:23- You can buy diced, yes. - Is this for the potatoes?
0:08:23 > 0:08:25- This is for the potatoes. - Want me to chop that?
0:08:25 > 0:08:28- A classic kind of fricassee. - Do you want me to chop that one up?
0:08:28 > 0:08:31- Yes, please.- OK.
0:08:31 > 0:08:34And you want a little bit of thyme and parsley in the water, really.
0:08:34 > 0:08:36Yes, please, give it a touch of flavour.
0:08:36 > 0:08:39- And one crushed garlic as well. - There you go.
0:08:39 > 0:08:41- That's it. Right.- Merci.
0:08:41 > 0:08:42That's done.
0:08:42 > 0:08:45Now, with guinea fowl, would you cook it a bit like pheasant?
0:08:45 > 0:08:50- It can be quite dry, if you overcook it, this.- It can be.
0:08:50 > 0:08:54So I would recommend not to cook it to a high heat as well.
0:08:54 > 0:08:56- Right.- You can start it at a low heat
0:08:56 > 0:08:58and push up the heat a little bit,
0:08:58 > 0:09:02so we've got a lovely nice-coloured skin and a bit of crunchiness.
0:09:02 > 0:09:04Of course, the Vineyard's extremely busy
0:09:04 > 0:09:07- over the Christmas period, because...- It's really good, yeah.
0:09:07 > 0:09:09Yeah, cos not only is it a great restaurant,
0:09:09 > 0:09:12but you've got a great hotel and a BIG restaurant.
0:09:12 > 0:09:13A big restaurant.
0:09:13 > 0:09:16I think we're one of the biggest restaurants outside London.
0:09:16 > 0:09:18So we can do a lot of covers, yes.
0:09:19 > 0:09:22Right, we got our guinea fowl there. You want me to swap these?
0:09:22 > 0:09:25You pop that one on the tray. I'll pop out on there.
0:09:25 > 0:09:27Get these in the oven, I'll take the others out.
0:09:27 > 0:09:30- You can finish off the potatoes that we've got there.- Yes.
0:09:30 > 0:09:34- So how long would you cook these for, then?- About eight minutes.
0:09:34 > 0:09:37- About eight minutes.- You roast the skin first, a bit on the other side.
0:09:37 > 0:09:40- Ooh! Sorry!- Don't forget, you can find these recipes,
0:09:40 > 0:09:43along with all of the other studio recipes from today's show,
0:09:43 > 0:09:44on our usual website...
0:09:44 > 0:09:46LAUGHTER
0:09:46 > 0:09:48- What're you doing?- Sorry.
0:09:48 > 0:09:52- Wait.- It's Christmas time! Look at that!
0:09:52 > 0:09:54Don't worry, carry on, nobody's noticed.
0:09:54 > 0:09:58Nobody's noticed, too close to the steam! Oh, no!
0:09:59 > 0:10:01- That's a great one.- Yeah. Right.
0:10:01 > 0:10:04I don't know - I turn around and leave you for two minutes. Right.
0:10:04 > 0:10:07- Where's my bacon? Pancetta.- Sorry.
0:10:08 > 0:10:12Your bacon was here, but you were setting fire to the studio.
0:10:12 > 0:10:14Right, and you've also got...
0:10:14 > 0:10:17I mean, you brought a book out last year on classic French cooking.
0:10:17 > 0:10:19- You're working on another one. - That's correct.
0:10:19 > 0:10:21What is that going to be on? Spanish cooking?
0:10:21 > 0:10:24No, it's what we are doing at the Vineyard at the moment -
0:10:24 > 0:10:26modern French but I'm going to try and adapt
0:10:26 > 0:10:28every single thing for home -
0:10:28 > 0:10:31i.e. no water bath, no dehydrator, no vacuum-pack machine.
0:10:31 > 0:10:33You mean people don't have dehydrators
0:10:33 > 0:10:36and vacuum-pack machines at home(?)
0:10:36 > 0:10:39No. No, of course they don't. And that's why I'm going to do that.
0:10:39 > 0:10:41Some I'm going to adapt every single recipe
0:10:41 > 0:10:45and you can have the same result without using all of the machines,
0:10:45 > 0:10:47so it's a big, big challenge. But really nice.
0:10:47 > 0:10:49But this is what I call classic French cooking,
0:10:49 > 0:10:51the simplicity of it.
0:10:51 > 0:10:54Exactly. It all goes together very well, I like it.
0:10:54 > 0:10:57But there's a lack of butter in there. Do you want some?
0:10:57 > 0:10:59I will put a little bit more, yes, because I know you like it.
0:11:01 > 0:11:04- There you go. Right, ready when you are.- Yes.
0:11:04 > 0:11:07I'll take a little bit more truffle and just dice that up.
0:11:07 > 0:11:10We need truffle to put on the top, a little bit of chopped truffle.
0:11:10 > 0:11:13- I'll get it, yes. - A little bit of parsley last-minute.
0:11:13 > 0:11:14The plate's there.
0:11:14 > 0:11:16We're ready to plate when you are.
0:11:18 > 0:11:20I need some of the water there.
0:11:20 > 0:11:23That is more truffle, yeah.
0:11:23 > 0:11:25What's this for, then?
0:11:25 > 0:11:28That is just to do a small sauce quickly, a la minute.
0:11:28 > 0:11:29Oh, right.
0:11:31 > 0:11:33- Butter?- A little bit of butter, yes.
0:11:37 > 0:11:39Just deglaze the pan.
0:11:39 > 0:11:41- And the truffle in here. - Truffle in there, yes.
0:11:41 > 0:11:43- A little bit more.- Yeah, yeah, OK.
0:11:43 > 0:11:46You can be a little bit generous with the truffle.
0:11:48 > 0:11:49Like this.
0:11:49 > 0:11:51A little more on that one.
0:11:51 > 0:11:53That's why I've only got chips left
0:11:53 > 0:11:56at the end of this programme, you see.
0:11:56 > 0:11:59- Because I've used all of the budget! - Frozen chips as well.
0:11:59 > 0:12:02Is there any cheap man's substitute for truffle?
0:12:02 > 0:12:06- I've got truffle oil at home. - It's a seasonal mushroom.
0:12:06 > 0:12:09Yes, a drop of truffle oil is very nice. Allez. We go.
0:12:09 > 0:12:11OK.
0:12:11 > 0:12:14- So you drain this off.- Yes. - Yeah. There you go.
0:12:16 > 0:12:19I'll leave you to build it up if you need to.
0:12:27 > 0:12:30I'm going to keep this paper tissue away from you from now on.
0:12:30 > 0:12:33Yes. Please. I don't want a fire again.
0:12:33 > 0:12:36And those just like this.
0:12:36 > 0:12:37There we go.
0:12:37 > 0:12:39Me, I like to cut a little bit...
0:12:40 > 0:12:43..like this - you can see the truffle through the skin.
0:12:43 > 0:12:46- Lovely, lovely and moist. - A touch of...
0:12:46 > 0:12:47of moisture in here.
0:12:49 > 0:12:50Like that.
0:12:52 > 0:12:55There you have it, it's all seasoned, ready to go.
0:12:55 > 0:12:56And with some truffle.
0:12:59 > 0:13:04I think it's a really, really nice dish for this time of the year.
0:13:04 > 0:13:07- A little bit of a difference using guinea fowl.- Want a bit of that on?
0:13:07 > 0:13:11- A little bit, yes. Why not? - Why not?- Let's be crazy.
0:13:11 > 0:13:13There's about 50 quid there,
0:13:13 > 0:13:1560 quid, 70 quid, 80 quid.
0:13:15 > 0:13:17- Finished with that? - Yes. Happy with that.
0:13:17 > 0:13:19So tell us what that is again.
0:13:19 > 0:13:22Pan-roasted guinea fowl with truffle under the skin,
0:13:22 > 0:13:24fricassee of potato, leek and truffle.
0:13:24 > 0:13:26Easy as that.
0:13:30 > 0:13:35That looks lovely. I know it's going to taste pretty good as well.
0:13:35 > 0:13:38- Should be. Should be. Lots of truffle.- Have a seat over here.
0:13:38 > 0:13:41- You get to dive into this one. - Wow, that looks amazing.
0:13:41 > 0:13:43- This is a proper Christmas treat. - Very special.
0:13:43 > 0:13:46Tell us what do you think of this, then. I'll be...
0:13:46 > 0:13:49Potatoes, pancetta and truffle are going to be going well.
0:13:49 > 0:13:52- Yes, I really like the combination always.- Classic combination, classic.
0:13:52 > 0:13:56- So much flavour in it.- without the half-kilo of butter in there.
0:13:59 > 0:14:00Happy with that?
0:14:01 > 0:14:04Those three ingredients are just magical, I think.
0:14:04 > 0:14:07- Try a bit of guinea fowl. It's beautiful poultry.- Yes, nice.
0:14:07 > 0:14:08I think you're going to enjoy it.
0:14:08 > 0:14:11Do I keep the truffle inside or do I take a bit of the truffle with it?
0:14:11 > 0:14:14- No, with the truffle with it, yeah. - OK.
0:14:14 > 0:14:16It looks really nice and moist, that guinea fowl.
0:14:16 > 0:14:18It's not a strong as what people think.
0:14:18 > 0:14:20It's nowhere near like pheasant.
0:14:20 > 0:14:23- There's £50 on this fork. - Yeah, there probably is.
0:14:23 > 0:14:24What do you reckon?
0:14:24 > 0:14:28- I really like guinea fowl, I think it's very good.- It's beautiful.
0:14:28 > 0:14:30- Really beautiful. - Thank you.- There you go.
0:14:30 > 0:14:32Right, as usual, we need some wine to go with this.
0:14:32 > 0:14:35We set our wine expert, Susy Atkins, to the Welsh capital today,
0:14:35 > 0:14:38so what did she choose to go with Daniel's gorgeous guinea fowl?
0:14:42 > 0:14:44I'm in Cardiff,
0:14:44 > 0:14:47renowned for its wonderful New Year's Eve celebrations.
0:14:47 > 0:14:49Time to leave this lovely castle behind,
0:14:49 > 0:14:53and head through the portcullis in search of wines for today's dishes.
0:15:03 > 0:15:07Daniel, for your wonderful, luxurious guinea fowl and truffles,
0:15:07 > 0:15:10I'm tempted to go straight to Piedmont in northwest Italy,
0:15:10 > 0:15:14home of the truffle and of wonderful accompanying red wines,
0:15:14 > 0:15:17such as this Barbera D'Alba, which would be a super match.
0:15:17 > 0:15:19But I've got a grape variety
0:15:19 > 0:15:21that I think is marginally better with truffles
0:15:21 > 0:15:24and it is Pinot Noir, and so the wine that I've chosen is...
0:15:25 > 0:15:29..the Domaine de l'Aigle Pinot Noir 2010.
0:15:32 > 0:15:34Pinot Noir's soft, juicy,
0:15:34 > 0:15:35slightly earthy character
0:15:35 > 0:15:37is spot-on with truffles,
0:15:37 > 0:15:39especially when they're part
0:15:39 > 0:15:41of a dish with poultry or game birds.
0:15:41 > 0:15:42But make sure the Pinot Noir
0:15:42 > 0:15:44you choose is French -
0:15:44 > 0:15:45bright New World examples
0:15:45 > 0:15:47are just too overtly fruity
0:15:47 > 0:15:48in this instance.
0:15:51 > 0:15:53Mmm, this is a really perfumed,
0:15:53 > 0:15:54very aromatic wine.
0:15:54 > 0:15:56It is giving out wonderful scents
0:15:56 > 0:15:58of red berries -
0:15:58 > 0:15:59so strawberries, cherries
0:15:59 > 0:16:01and plums in there too.
0:16:03 > 0:16:04Mm, this has all that
0:16:04 > 0:16:06succulent red berry fruit
0:16:06 > 0:16:07that I want from Pinot Noir
0:16:07 > 0:16:09and which go so well
0:16:09 > 0:16:10with the tender guinea fowl
0:16:10 > 0:16:12and that juicy leek.
0:16:12 > 0:16:13But this wine comes from
0:16:13 > 0:16:15the deep south of France,
0:16:15 > 0:16:16not Burgundy
0:16:16 > 0:16:17and it's a bit chunkier
0:16:17 > 0:16:19and richer as a result -
0:16:19 > 0:16:20I think that's what makes it work
0:16:20 > 0:16:22with the pancetta and all that
0:16:22 > 0:16:23lovely truffly flavour.
0:16:23 > 0:16:25A note on the finish -
0:16:25 > 0:16:28just a subtle hint of smoky spice
0:16:28 > 0:16:29and that makes this the perfect
0:16:29 > 0:16:31Pinot Noir for winter drinking.
0:16:31 > 0:16:33Daniel, this is the perfect time of year
0:16:33 > 0:16:36to splash out on a fine French red
0:16:36 > 0:16:38and for your sumptuous guinea fowl and truffles,
0:16:38 > 0:16:40I've got the perfect Pinot Noir.
0:16:40 > 0:16:42Cheers!
0:16:43 > 0:16:46Cheers, indeed. I mean, that is pretty serious.
0:16:46 > 0:16:48- That has gone down dramatically, hasn't it, really?- Yeah.
0:16:48 > 0:16:51- Absolutely beautiful. - Absolutely fantastic.- Really good.
0:16:51 > 0:16:53Now, Pinot Noir is certainly a wine
0:16:53 > 0:16:55I'd choose with that, particularly with duck as well.
0:16:55 > 0:16:58Completely. With poultry, I think it's ideal.
0:16:58 > 0:17:00And I'm really good fan of Pinot Noir, so, for me,
0:17:00 > 0:17:01I'm in heaven, actually.
0:17:01 > 0:17:05It's interesting she mentioned it's a great match with truffle as well.
0:17:05 > 0:17:08- Yeah.- Because I would go with a truffle with heavier sort of...
0:17:08 > 0:17:09you know, Burgundy, Bordeaux.
0:17:09 > 0:17:12A lot of us would do that, but actually this one is really delicate.
0:17:12 > 0:17:15- It works really well. - Happy with that?- Lovely.
0:17:15 > 0:17:18A little bit more money, it's priced at £9.99, but I think,
0:17:18 > 0:17:21- you know, you can taste the quality as well.- For New Year's Eve also.
0:17:21 > 0:17:23A special time of the year.
0:17:23 > 0:17:25Later on, Ben will be showing us a recipe
0:17:25 > 0:17:28that'll be great for a New Year's Eve party. Remind us what it is.
0:17:28 > 0:17:31I'm going to be cooking char-grilled lamb
0:17:31 > 0:17:34with some spiced butternut squash, black cabbage
0:17:34 > 0:17:36and a little butter sauce with capers and anchovies.
0:17:36 > 0:17:38- Char-grilling at New Year's Eve. - Yep.
0:17:38 > 0:17:41But first it's time to find out where in the world Rick Stein is.
0:17:41 > 0:17:45He's taken to the water to explore the northern part of Vietnam.
0:17:45 > 0:17:47He's visiting a remote fishing village,
0:17:47 > 0:17:50but stand by for a daring sea rescue. Oh, yeah.
0:17:55 > 0:17:58They said I couldn't leave the north of the country
0:17:58 > 0:18:02without coming here, to Cat Ba Island in Halong Bay,
0:18:02 > 0:18:04especially if I enjoyed seafood,
0:18:04 > 0:18:07which is an understatement in my case!
0:18:07 > 0:18:11Most of the people who live around here do so on floating villages
0:18:11 > 0:18:13and fish is their only livelihood.
0:18:19 > 0:18:21The best way to see this part of the world
0:18:21 > 0:18:23is from the deck of an old junk
0:18:23 > 0:18:25and Huyen San was my guide for the day.
0:18:33 > 0:18:36There are two kinds of floating village here.
0:18:36 > 0:18:39The one that we passed by near Cat Ba Island,
0:18:39 > 0:18:43it's just where they have the fish farm and they raise the fish there.
0:18:43 > 0:18:46But their family lives on the land
0:18:46 > 0:18:50and the children and everybody,
0:18:50 > 0:18:53they all live on the land, studying, working on the land.
0:18:53 > 0:18:56But the other floating village is the traditional one
0:18:56 > 0:19:02and we don't know exactly how long it has been exist.
0:19:02 > 0:19:07And, as I know, the whole family, they live there,
0:19:07 > 0:19:09generation to generation.
0:19:09 > 0:19:13And what they do for life is go fishing.
0:19:13 > 0:19:16- Can we buy some clams? - Yes. Yes, sure.
0:19:16 > 0:19:21- I think we can get in and buy some. - OK and she'll keep the dogs off us?
0:19:21 > 0:19:23THEY BOTH LAUGH
0:19:26 > 0:19:29'This area is famous for Cat Ba oysters,
0:19:29 > 0:19:31'something I've never heard of before.
0:19:31 > 0:19:35'They're grown in baskets suspended in the clean water of the bay,
0:19:35 > 0:19:37'on a rickety framework of fish pens.
0:19:37 > 0:19:42'Some have fish in and some have these famous Cat Ba oysters.
0:19:42 > 0:19:45'I must say, I was a little bit worried about falling in -
0:19:45 > 0:19:47'it was very, very rickety.
0:19:47 > 0:19:50'But it was fascinating, the way there were growing them.'
0:19:51 > 0:19:56THEY SPEAK IN VIETNAMESE
0:19:56 > 0:19:59That'll probably be about enough, yeah.
0:19:59 > 0:20:04Everything I see in Vietnam is about practicality.
0:20:04 > 0:20:08I mean, they're just the most clever people at doing things.
0:20:08 > 0:20:09And, in fact, I saw these clams -
0:20:09 > 0:20:12they call them oysters here for some reason -
0:20:12 > 0:20:13cos they certainly aren't. DOG BARKS
0:20:13 > 0:20:18But they fetch really good... Shut up! Shut up, dog!
0:20:18 > 0:20:19SHOUTING: They fetch really good money!
0:20:21 > 0:20:25'This very new hotel prides itself on cooking these Cat Ba oysters.
0:20:25 > 0:20:28'But they're not really - they're clams!'
0:20:28 > 0:20:31Well, I was thinking of stir-frying these on the boat
0:20:31 > 0:20:33but the weather closed in and I'm very pleased it did, actually,
0:20:33 > 0:20:37because what I failed to notice was they've actually dropped these
0:20:37 > 0:20:39briefly into boiling water just to take that rather
0:20:39 > 0:20:43unpleasant-looking outer skin off and now they look totally delicious.
0:20:43 > 0:20:47And he's stuffing them with a mixture of shallots, spring onions,
0:20:47 > 0:20:49peanuts and fried onions
0:20:49 > 0:20:51and there's just a little bit of colour in there,
0:20:51 > 0:20:53but I think it's natural colour.
0:20:53 > 0:20:55I'm just going to try and find out what it is.
0:21:02 > 0:21:05Well, I've been really looking forward to this.
0:21:05 > 0:21:08It's so good, this kitchen. There's so much activity
0:21:08 > 0:21:13and that guy over there is a real top gun chef, the one on the wok.
0:21:13 > 0:21:16Heaven knows how much gas it uses up.
0:21:17 > 0:21:21Ah! I mean, apparently you can only get these clams around here,
0:21:21 > 0:21:23around Cat Ba Island.
0:21:23 > 0:21:26People come from all over North Vietnam, South Vietnam,
0:21:26 > 0:21:28the whole country to eat them. CAT YOWLS
0:21:28 > 0:21:31That's a cat in the background there.
0:21:31 > 0:21:32HE LAUGHS
0:21:32 > 0:21:34But I can see why, they're very, very good.
0:21:34 > 0:21:36They fetch a really high price.
0:21:36 > 0:21:38Just incidentally, that little colour they put in at the end
0:21:38 > 0:21:41is called annatto seeds - they use them in Mexico, too.
0:21:41 > 0:21:43It's just a natural red colour.
0:21:43 > 0:21:45'And so this is how they serve them over here,
0:21:45 > 0:21:48'along with a sculpted carrot.
0:21:48 > 0:21:50'They're strictly for the serious seafood lover,
0:21:50 > 0:21:53'they're just a little bit tough.
0:21:53 > 0:21:55'If I was cooking clams the Southeast Asian way,
0:21:55 > 0:22:00'and let's face it, we've got plenty of clams, I'd do it like this...
0:22:00 > 0:22:04'hot oil, say peanut oil, and then chopped garlic
0:22:04 > 0:22:06'and matchsticks of ginger,
0:22:06 > 0:22:10'and a good, generous helping of chopped red chillies.
0:22:10 > 0:22:12'Well, I like a bit of spicy heat.
0:22:12 > 0:22:15'Now I'm going to put in a black bean paste.
0:22:15 > 0:22:18'I mean dry black beans that I've chopped up,
0:22:18 > 0:22:20'not black bean sauce, which isn't quite so good.
0:22:22 > 0:22:25'I love this. It's really nutty and goes well with the ginger.
0:22:26 > 0:22:29'This is how I went about making them.
0:22:29 > 0:22:32'They're fermented soya beans and they've been salted
0:22:32 > 0:22:36'and left to ferment and, during the process, they go black.
0:22:37 > 0:22:41'I sprinkle them with sugar and chop them as finely as I can
0:22:41 > 0:22:43'before adding some sesame oil
0:22:43 > 0:22:47and then smashing them up with a spoon to make the paste.
0:22:47 > 0:22:52'They really give a nice toasty, dark undertone to the dish.
0:22:52 > 0:22:54'Now the clams go in.
0:22:54 > 0:22:56'I'm using carpet shell clams.
0:22:56 > 0:22:59'When we were leaving that floating raft,
0:22:59 > 0:23:01'I asked the lady how she would cook them
0:23:01 > 0:23:03'and she said she liked them cooked in beer.
0:23:03 > 0:23:05'So why not?'
0:23:05 > 0:23:09And now for the beer. Southeast Asian beer.
0:23:09 > 0:23:11The right thing.
0:23:11 > 0:23:13Not too much. Oh, my God!
0:23:13 > 0:23:16HE LAUGHS
0:23:16 > 0:23:19I feel like one of those Formula One racing drivers.
0:23:21 > 0:23:23HE LAUGHS
0:23:23 > 0:23:25Sorry about that.
0:23:25 > 0:23:27If I can get something...
0:23:27 > 0:23:30If it's possible for something to go wrong, go wrong it will.
0:23:30 > 0:23:32Anyway, there's the beer in there.
0:23:33 > 0:23:37So I'll just put the lid on there now. Let them steam away.
0:23:39 > 0:23:43'While we were out on that junk, something quite unusual happened.
0:23:43 > 0:23:47'I noticed a flash of white coming from the base of one of the islands.'
0:23:48 > 0:23:50What are they doing?
0:23:50 > 0:23:53- I think they went out with a small boat, the bamboo boat.- Oh, yeah.
0:23:53 > 0:23:56A small boat. And there's a problem with the boat - it sank.
0:23:56 > 0:23:58- The boat sunk?- Yeah.
0:23:58 > 0:24:01'Fortunately for them, it was low tide
0:24:01 > 0:24:05'and, even more fortunately, we just happened to be passing by.
0:24:05 > 0:24:08It sank... It sunk just around this area.
0:24:08 > 0:24:14And they swim from this, where the boat sank, back to that rock.
0:24:14 > 0:24:17SHE SHOUTS IN VIETNAMESE
0:24:20 > 0:24:24- The two women and the baby, they cannot swim.- Oh, poor things!
0:24:27 > 0:24:32THEY SPEAK IN VIETNAMESE
0:24:37 > 0:24:41'So there we are, we come all this way to make a cooking programme
0:24:41 > 0:24:44'and end up saving the lives of this entire family.
0:24:45 > 0:24:48'Anyway, back to the clams, which have opened.
0:24:48 > 0:24:51'All to do now is to throw in some chopped spring onions -
0:24:51 > 0:24:55'they don't need to cook - and dish the whole thing out.
0:24:55 > 0:24:58'A fitting memory to a great place.
0:24:58 > 0:24:59'I've loved it all -
0:24:59 > 0:25:03'the differences between North and South are pretty apparent to me.
0:25:03 > 0:25:06'But I think it's the smell of the street food
0:25:06 > 0:25:07'which will be a lasting memory,
0:25:07 > 0:25:11'the sort of thing that will bring me back time and time again.'
0:25:28 > 0:25:30For today's masterclass, I thought I'd do a bit of baking.
0:25:30 > 0:25:32With New Year's Eve just around the corner,
0:25:32 > 0:25:34the perfect opportunity to show you
0:25:34 > 0:25:36some simple savoury stacks or biscuits
0:25:36 > 0:25:40that would work really well with champagne at a New Year's Eve party.
0:25:40 > 0:25:44Now, you can actually buy these, you could bake your own,
0:25:44 > 0:25:46alternatively, I'm going to do a bit of both.
0:25:46 > 0:25:47I'm going to cheat.
0:25:47 > 0:25:50I'm going to cheat by using ready-made puff pastry, all right?
0:25:50 > 0:25:53The secret of ready-made puff pastry is you can do so much stuff
0:25:53 > 0:25:56with it and I'm going to do three different ideas.
0:25:56 > 0:25:59And all using two pieces of puff pastry,
0:25:59 > 0:26:01but you've got to buy the all-butter puff pastry.
0:26:01 > 0:26:04So the first thing I'm going to do is little palmiers,
0:26:04 > 0:26:07which is a classical French little dish
0:26:07 > 0:26:11and it uses butter, sugar, cinnamon and puff pastry,
0:26:11 > 0:26:15traditionally done with sweet palmiers.
0:26:15 > 0:26:16Yeah, correct.
0:26:16 > 0:26:18But it's the way you actually fold the pastry,
0:26:18 > 0:26:21but you can actually make savoury ones
0:26:21 > 0:26:23and I'm using this stuff, which is Gentleman's Relish.
0:26:23 > 0:26:27All right? Which is an anchovy paste. Now...
0:26:27 > 0:26:29Well, that's nice with it.
0:26:29 > 0:26:31- Some people love it, some people don't like it.- I really like it.
0:26:31 > 0:26:34- But this anchovy paste... - It's good with a drink, isn't it?
0:26:34 > 0:26:38My grandad used to smother this on his toast. All right?
0:26:38 > 0:26:41It's one of those ingredients that you walk past in the supermarket,
0:26:41 > 0:26:44not knowing really what to do with it, really.
0:26:44 > 0:26:47But it's actually a great ingredient that you can use for this.
0:26:47 > 0:26:50So this is a nice little paste that we've got in here.
0:26:50 > 0:26:52All I'm going to do is paste that
0:26:52 > 0:26:54with a little bit of double cream, all right?
0:26:54 > 0:26:58Just to smooth it, cos it's too thick to be to use straight away,
0:26:58 > 0:27:01so what you can do is just mix this together
0:27:01 > 0:27:05and then, using part of the puff pastry, we can then spread this out.
0:27:05 > 0:27:09- With champagne, James, it's fantastic.- What's that?
0:27:09 > 0:27:11With champagne, for aperitif.
0:27:11 > 0:27:14You start off with the puff pastry like this.
0:27:14 > 0:27:18The way you make palmiers is think of it like a book.
0:27:18 > 0:27:20You fold over the book...
0:27:20 > 0:27:21like that.
0:27:22 > 0:27:24So you fold it over.
0:27:25 > 0:27:28Then you spread more of this mixture on the top.
0:27:28 > 0:27:31So this would be normally butter and sugar
0:27:31 > 0:27:33and spices that you spread over this.
0:27:33 > 0:27:35And then you fold your book over.
0:27:36 > 0:27:40- Like that.- Very good.- Really nice.
0:27:40 > 0:27:43Now, you can go to the fridge, pop this in the fridge to firm up.
0:27:43 > 0:27:47And then we've got... I made a slightly larger one here.
0:27:47 > 0:27:49But...
0:27:49 > 0:27:50you've got a larger one,
0:27:50 > 0:27:52is just the size of the sheet of pastry that you do.
0:27:52 > 0:27:55Now, you need to chill it, because when you cut it through...
0:27:57 > 0:27:59..you end up with these.
0:27:59 > 0:28:02If you didn't want to use the Gentleman's Relish, James,
0:28:02 > 0:28:03could you use anchovy...
0:28:03 > 0:28:05sorry, not anchovies, olives in there? Black olives?
0:28:05 > 0:28:08You can use whatever you want paste, I suppose.
0:28:08 > 0:28:11The idea being that it's so simple for people to do at home
0:28:11 > 0:28:14and you've got this paste in the middle and, as they cook,
0:28:14 > 0:28:16they open out into like a heart shape
0:28:16 > 0:28:19and that's where "palmier" comes from, you see?
0:28:19 > 0:28:21Oh, I'm going to impress the family with this.
0:28:21 > 0:28:24Yeah, you are. I'm going to do the cheese straws.
0:28:24 > 0:28:26And we're going to do a little tomato tart.
0:28:26 > 0:28:29How were you starting to act, then? How is it for you, really?
0:28:29 > 0:28:31- Was it something you always wanted to do?- Oh, God, no.
0:28:31 > 0:28:33No, I started...
0:28:33 > 0:28:37I was a child actor, sir. No, don't protest, but yes, I was.
0:28:37 > 0:28:39I was 15 and I got dragged into Brookside
0:28:39 > 0:28:44without having a clue about acting and I was shocking, I was awful.
0:28:44 > 0:28:46I don't even know why I'm still here!
0:28:46 > 0:28:49I didn't know what I was doing, but I think there were quite low
0:28:49 > 0:28:52on numbers for Asian Scouse actresses
0:28:52 > 0:28:54at that time, in 1988 or whatever.
0:28:54 > 0:28:57There wasn't many girls they could choose from.
0:28:57 > 0:28:59So I think they went scouting around schools and bus stops
0:28:59 > 0:29:01and dance classes and I was at a bus stop
0:29:01 > 0:29:03and I was one of those lucky people -
0:29:03 > 0:29:06"You have the right face for this character on Brookside.
0:29:06 > 0:29:08"Come along for an audition." And I was like, "Yeah, right. As if."
0:29:08 > 0:29:11I didn't have a clue. I wanted to be a candyfloss seller, you know.
0:29:11 > 0:29:15- I had big plans!- You had big plans. Right. I never knew that!
0:29:15 > 0:29:19Yes, so I got dragged in, three episodes became three years,
0:29:19 > 0:29:22carried on doing school and thought, "Why not? I'll give it a go."
0:29:22 > 0:29:24I went off to university and had a whale of a time.
0:29:24 > 0:29:27What was that like, doing that when you're at school?
0:29:27 > 0:29:28What did the kids think?
0:29:28 > 0:29:31I often find that when people do something like that
0:29:31 > 0:29:35and you have to go back to what is the normality of school.
0:29:35 > 0:29:37- How was that?- You know what, it's strange.
0:29:37 > 0:29:40Because from my point of view, I missed out on all the fun classes,
0:29:40 > 0:29:44so I'd have filming during art, sports, free time.
0:29:44 > 0:29:47That was when it was scheduled for me to not be at school,
0:29:47 > 0:29:49- so I missed out on all of the laughs.- Right.
0:29:49 > 0:29:51My mates at school were like, "Where are you going?
0:29:51 > 0:29:54"Are you going off to do Brookside? Are you going off to film?"
0:29:54 > 0:29:55Like, "What's it like?"
0:29:55 > 0:29:57Of course, I was so young and green to it all,
0:29:57 > 0:29:59I didn't really know what I was doing
0:29:59 > 0:30:01and I'd come back going, "Yeah, they'll pick me up
0:30:01 > 0:30:04"and take me off to wardrobe and I've got to learn these lines."
0:30:04 > 0:30:06- So it was a novelty. - I was on a pig farm -
0:30:06 > 0:30:10- I didn't think I'd do this for a living.- I bet you didn't!
0:30:10 > 0:30:12So we've got our little tartlets, just to show you that.
0:30:12 > 0:30:14That's our puff pastry and a bit of basil pesto.
0:30:14 > 0:30:17Boccaccini, which are these little things over here.
0:30:17 > 0:30:20- You've been a lover of Italian food. - Absolutely, yes.
0:30:20 > 0:30:22- But these are actually made in Hampshire.- Really?
0:30:22 > 0:30:26Yeah, these are made at a place called Laverstoke Park,
0:30:26 > 0:30:29which is... He's got his own buffalo herd.
0:30:29 > 0:30:30Amazing.
0:30:30 > 0:30:33Little boccaccini, cherry tomatoes over the top,
0:30:33 > 0:30:35pop them in the fridge and cook them when you want it,
0:30:35 > 0:30:38and then we're just going to do some simple little cheese straws.
0:30:38 > 0:30:40But, I mean, Casualty, going in something like that,
0:30:40 > 0:30:43- particularly for the length of time that you're in it.- I know.
0:30:43 > 0:30:46That must take over your life, that show, because I often think
0:30:46 > 0:30:48the script must be a nightmare when you look at it.
0:30:48 > 0:30:51Cos I'm dyslexic, I have trouble reading this autocue, let alone...
0:30:51 > 0:30:54I mean, some of the words you have to read and understand.
0:30:54 > 0:30:57Do you know, they just go in and out the short term memory.
0:30:57 > 0:31:00I can't hold on to them for longer than a couple of days, so I don't
0:31:00 > 0:31:02actually learn my lines until the day before,
0:31:02 > 0:31:06which is my way of doing it. A lot of people like to do it earlier.
0:31:06 > 0:31:08There are some of the guys at work who are so thorough,
0:31:08 > 0:31:11they'll get their lines down weeks beforehand, but for me,
0:31:11 > 0:31:12because of the length of the words,
0:31:12 > 0:31:15and because also it changes so much in the moment medically,
0:31:15 > 0:31:18you've got a medical advisor on the floor,
0:31:18 > 0:31:21you've got your lines which you've learnt, and if you learn them
0:31:21 > 0:31:24too thoroughly, you've got no room to add "Can you pass the syringe?"
0:31:24 > 0:31:28Or "Can you do this?" Or "Let's get five milligrams of naloxone"
0:31:28 > 0:31:30- or whatever it is. - Whatever it is, yeah(!)
0:31:30 > 0:31:32You get told to add things along the way,
0:31:32 > 0:31:34so if you've got it too fixed in your head,
0:31:34 > 0:31:37you can't then be flexible enough to change it.
0:31:37 > 0:31:39- Do you know what I mean? - Yeah, absolutely.
0:31:39 > 0:31:40So you've directed a bit of the show.
0:31:40 > 0:31:44So what can you tell us about 2013 with Casualty?
0:31:44 > 0:31:46It's going to be exciting.
0:31:46 > 0:31:48We come back on air on January 5th, I think,
0:31:48 > 0:31:52and we've got four new student nurses joining,
0:31:52 > 0:31:54so we've got a bit of prey.
0:31:55 > 0:31:57- Ooh la la!- Ooh la la!- Exactly.
0:31:57 > 0:32:01We're all standing there making them look silly
0:32:01 > 0:32:03while we look like we know what we're doing,
0:32:03 > 0:32:06but that's the main point of bringing junior nurses in,
0:32:06 > 0:32:08just to show how great we are.
0:32:08 > 0:32:11Do you still go to the hospitals and get experience from that?
0:32:11 > 0:32:14Cos I spent a lot of time in hospitals working with,
0:32:14 > 0:32:16particularly, the nurses and the patients with hospital food,
0:32:16 > 0:32:18and I found it a fascinating mix,
0:32:18 > 0:32:22and somehow they look at comedy to get away from the day to day.
0:32:22 > 0:32:25Oh, yeah. I mean, I've been playing doctors and nurses
0:32:25 > 0:32:27and stuff like that for years.
0:32:27 > 0:32:30I was a nurse on No Angels, and I was a nurse on Brookside,
0:32:30 > 0:32:32ironically, and then I was a doctor on Casualty.
0:32:32 > 0:32:35So I could have actually got a medical degree in the time
0:32:35 > 0:32:37I've been on television playing a doctor.
0:32:37 > 0:32:39I was going to say that then.
0:32:39 > 0:32:42Imagine people in the street, something happens, they say,
0:32:42 > 0:32:45- "Are you a doctor? Can you help us?" - My father is a doctor.
0:32:45 > 0:32:47- A lot of my family are doctors, so...- Oh, right!
0:32:47 > 0:32:49I'm sort of flying the flag slightly.
0:32:49 > 0:32:51So do they have something to say when you...
0:32:51 > 0:32:55They don't believe a word of it. They don't believe a word of it.
0:32:55 > 0:32:58Well, there's your little puff pastry canapes
0:32:58 > 0:33:00that I've done literally in this amount of time.
0:33:00 > 0:33:05You've got your tartlets here with your pesto, roasted tomatoes,
0:33:05 > 0:33:08boccaccini, we've got poppy seeds. Salt is the key to this.
0:33:08 > 0:33:11A little bit of salt, because you need people to drink more.
0:33:13 > 0:33:15So salt is the key to that. That's the trick.
0:33:15 > 0:33:18That's why they have these at parties.
0:33:18 > 0:33:19- That's the trick!- Covered with salt.
0:33:19 > 0:33:21I missed you twisting them.
0:33:21 > 0:33:23How did you twist them into looking like them?
0:33:27 > 0:33:29- That's a trick of restaurants. - Twist, twist, twist.
0:33:29 > 0:33:33And I stick that to there, cos otherwise they shrink and unravel.
0:33:33 > 0:33:35So I do that with the tray.
0:33:35 > 0:33:37So basically, you just bake these in a really hot oven.
0:33:37 > 0:33:40The easiest thing with these, really, I suppose,
0:33:40 > 0:33:42you could actually pop these in the fridge
0:33:42 > 0:33:43and bake them when you need to.
0:33:43 > 0:33:45The secret, I think, with anything with puff pastry,
0:33:45 > 0:33:49you need to serve it warm. So if you make them...
0:33:49 > 0:33:50and all I've done is warm these up.
0:33:50 > 0:33:54Now, I haven't shut the oven door with this wooden board in,
0:33:54 > 0:33:56which my mother did last year...
0:33:56 > 0:33:58LAUGHTER
0:33:58 > 0:34:00..and these wooden boards are glued together.
0:34:00 > 0:34:05We had a giant Jenga to put back together when it all fell apart.
0:34:05 > 0:34:07- They've become that!- Yeah.
0:34:07 > 0:34:09So these little palmiers become
0:34:09 > 0:34:11this sort of heart-shaped thing as they expand.
0:34:11 > 0:34:13Oh, that's amazing.
0:34:13 > 0:34:16And they've got the anchovy in, so that's really simple.
0:34:16 > 0:34:18Yeah, and they do look like shortbread biscuits,
0:34:18 > 0:34:20like Scottish shortbread biscuits.
0:34:20 > 0:34:22People still love this.
0:34:22 > 0:34:25- Yeah, it's crunchy - people love that.- Try that.
0:34:25 > 0:34:28There's nothing worse than cold puff pastry.
0:34:28 > 0:34:30- No, it's got to be warm. - Absolutely right.
0:34:30 > 0:34:33If you just warm them through. They're so delicate.
0:34:33 > 0:34:36And when it's warm, you feel the frailty as well,
0:34:36 > 0:34:39- of the puff pastry.- The cheese, all I've done is grate...
0:34:39 > 0:34:41you can put either Emmental or Parmesan.
0:34:41 > 0:34:44I've just put a little bit of Parmesan and some poppy seeds,
0:34:44 > 0:34:46but egg washed to make it stick together.
0:34:46 > 0:34:49- White egg wash or both? - Just a little bit of egg yolk.
0:34:49 > 0:34:51But the secret is that salt,
0:34:51 > 0:34:53because that salt really lifts your palate.
0:34:53 > 0:34:57- Salt, poppy seeds and grated cheese and egg wash.- That's what it is.
0:34:57 > 0:34:59Easier to say than a script from Casualty.
0:34:59 > 0:35:02So what I'll be cooking before the end of the show,
0:35:02 > 0:35:05she'll be there facing Food Heaven or Food Hell.
0:35:05 > 0:35:08Food Heaven would be lobster and a Goan-style lobster curry.
0:35:08 > 0:35:12The lobster is cooked in a sauce made from coconut milk, tamarind,
0:35:12 > 0:35:14chilli, garlic, ginger, lots of other Indian spices.
0:35:14 > 0:35:17I'm going to serve it with some fresh coriander at the end,
0:35:17 > 0:35:19and of course, you can't have a curry
0:35:19 > 0:35:21without a big pile of chips as well.
0:35:21 > 0:35:25You could of course do rice, but you could be facing Food Hell, even.
0:35:25 > 0:35:26That meaty piece of turbot.
0:35:26 > 0:35:28The fish is cooked skin-side down with plenty of butter
0:35:28 > 0:35:31and it's served on a bed of sauteed leeks and Brussels sprouts
0:35:31 > 0:35:34along with a sauce made from shallots, cream, fish stock
0:35:34 > 0:35:36and right at the end, a splash of champagne.
0:35:36 > 0:35:38But you have to wait to the end of the show
0:35:38 > 0:35:40to see what fate decides.
0:35:40 > 0:35:43Now it's time for some more tasty French food from Rachel Khoo.
0:35:43 > 0:35:47She's making a 1970s dinner party classic - it's quiche Lorraine.
0:35:52 > 0:35:55In the UK, most people go to the supermarket,
0:35:55 > 0:35:57buy a quiche Lorraine. It's got a soggy crust,
0:35:57 > 0:36:01the bacon's not particularly nice, the filling's like...bleurghhh.
0:36:01 > 0:36:04My quiche Lorraine is the exact opposite.
0:36:04 > 0:36:07'My first job is making the shortcrust pastry base.
0:36:07 > 0:36:10'Most busy Parisians would usually buy this.'
0:36:10 > 0:36:15I'm going to start off with 90g of soft butter, unsalted.
0:36:16 > 0:36:20'Add a teaspoon of sugar and a pinch of salt and cream it all together.'
0:36:20 > 0:36:22OK. I'm going to add my flour...
0:36:22 > 0:36:26'I've got 180 grams of plain flour.'
0:36:26 > 0:36:28..two egg yolks.
0:36:28 > 0:36:32They give a lovely yellow colour and a richness to the pastry.
0:36:32 > 0:36:36'Then add a couple of tablespoons of cold water.'
0:36:36 > 0:36:39Just want to mix everything together and what'll happen is,
0:36:39 > 0:36:41it'll get this kind of sandy texture.
0:36:41 > 0:36:45At this point, you can use your hand to bring the dough together.
0:36:45 > 0:36:48You see, it's coming together.
0:36:48 > 0:36:49Clingfilm.
0:36:53 > 0:36:55Put your pastry in the fridge.
0:36:55 > 0:36:57Best is overnight.
0:36:57 > 0:37:00If you haven't got the time, half an hour to an hour.
0:37:00 > 0:37:03'Chilling the dough makes it more pliable.'
0:37:05 > 0:37:08'Remember to take it out of the fridge
0:37:08 > 0:37:10'about half an hour before you use it.
0:37:10 > 0:37:12'It'll be easier to work.'
0:37:13 > 0:37:17I use two sheets of baking paper to roll out my dough,
0:37:17 > 0:37:19because that way you don't need to use any flour,
0:37:19 > 0:37:21you don't make any mess,
0:37:21 > 0:37:25and also your pastry won't stick to the board.
0:37:25 > 0:37:27It's a bit hard at the beginning to roll it out, so if you bash it,
0:37:27 > 0:37:30it softens it up, makes it easier and it's fun too.
0:37:30 > 0:37:32It's a bit therapeutic.
0:37:32 > 0:37:35If you have anger issues, this is what you need to do.
0:37:37 > 0:37:40'Roll out your pastry base so that it overlaps the top of the tin
0:37:40 > 0:37:42'by a few inches all round,
0:37:42 > 0:37:45'and don't forget to flour and butter your tin.'
0:37:45 > 0:37:46OK.
0:37:47 > 0:37:50Peel off your paper...
0:37:51 > 0:37:56..and then you want to gently push it in the tin.
0:37:56 > 0:37:59'Once the pastry's firmly in, you can get rid of the excess
0:37:59 > 0:38:01'and fill in any cracks.'
0:38:01 > 0:38:05All you need to do is take your rolling pin
0:38:05 > 0:38:07and then roll over the top.
0:38:07 > 0:38:09As simple as that.
0:38:15 > 0:38:18'The base just needs a coating of egg white.'
0:38:18 > 0:38:23This acts like a barrier between the filling and the pastry
0:38:23 > 0:38:25and stops the filling making the pastry soggy.
0:38:25 > 0:38:28'Chill the base to stop it from shrinking when it bakes.
0:38:28 > 0:38:31'Now you can crack on with the traditional filling.'
0:38:31 > 0:38:35All you need for your quiche Lorraine is eggs,
0:38:35 > 0:38:37smoky bacon and cream.
0:38:37 > 0:38:41Any additional ingredients, it's not a quiche Lorraine any more.
0:38:41 > 0:38:43'To start, some smoky bacon.'
0:38:43 > 0:38:47Throw in your lardons, 150g,
0:38:47 > 0:38:51and you need four eggs and two egg yolks.
0:38:54 > 0:38:58I'm going to add my double cream, 300ml,
0:38:58 > 0:39:00or I sometimes use creme fraiche.
0:39:02 > 0:39:05Salt, black pepper.
0:39:05 > 0:39:08'Most Parisians have their own little twist on this recipe,
0:39:08 > 0:39:11'but for once, I'm sticking to the classic.
0:39:11 > 0:39:14'Only three ingredients make up this filling,
0:39:14 > 0:39:16'so get the best quality you can.
0:39:16 > 0:39:18'When your lardons are crispy,
0:39:18 > 0:39:21'drain them and scatter into your pastry base.'
0:39:21 > 0:39:27Almost there. Just need to pour this creamy egg mix in.
0:39:31 > 0:39:32So easy.
0:39:33 > 0:39:36Put it in the oven slowly.
0:39:37 > 0:39:41Don't rush this part, otherwise it'll land on the floor.
0:39:41 > 0:39:45'Leave it for 40 minutes at 180 degrees.
0:39:45 > 0:39:48'For a veggie version, add roasted vegetables,
0:39:48 > 0:39:49'or if you fancy fish,
0:39:49 > 0:39:53'asparagus and smoked salmon make a great combination.'
0:39:53 > 0:39:57The perfume of quiche Lorraine. Nothing more appetising.
0:39:57 > 0:39:59Going to get it out my little oven.
0:40:01 > 0:40:02Mmm, yum. Bit hot.
0:40:03 > 0:40:06Take the whole tray. Ooh!
0:40:07 > 0:40:09That quiche looks perfect.
0:40:09 > 0:40:14It's got the crust, which is crisp, golden top, it's set nicely.
0:40:14 > 0:40:18'The filling should set with a slight wobble.'
0:40:18 > 0:40:20So cut yourself a slice.
0:40:20 > 0:40:22Wow, I've cut myself a big slice.
0:40:22 > 0:40:26So simple, yet...
0:40:26 > 0:40:27really delicious.
0:40:27 > 0:40:30# Je te garde dans mon coeur... #
0:40:30 > 0:40:34I've got crumbs all over my mouth, it's so tasty!
0:40:34 > 0:40:37In France, this quiche is traditionally served warm for lunch
0:40:37 > 0:40:42or as a starter, and who can resist when it tastes this good?
0:40:58 > 0:41:01'This is a tricky one which requires a bit of practice,
0:41:01 > 0:41:04'but I promise you, the end result is worth it.'
0:41:08 > 0:41:10I had the perfect recipe to recreate
0:41:10 > 0:41:14that Parisian patisserie experience at home -
0:41:14 > 0:41:17a grapefruit and pepper meringue tartlet.
0:41:17 > 0:41:19Start off by zesting my grapefruit.
0:41:21 > 0:41:22'This is for the grapefruit curd,
0:41:22 > 0:41:25'which will sit in the base of the tart.'
0:41:25 > 0:41:27Oh, beautiful smell from the grapefruit.
0:41:27 > 0:41:31It's a bit like aromatherapy. A great way to start the morning.
0:41:33 > 0:41:35Cut it in half.
0:41:35 > 0:41:38'Give it a good squeeze and pour 90ml of juice into a pan.'
0:41:39 > 0:41:40I need one egg...
0:41:43 > 0:41:45..and one egg yolk.
0:41:47 > 0:41:50'To your mix, add 100g of plain sugar,
0:41:50 > 0:41:52'a tablespoon of cornflour,
0:41:52 > 0:41:54'and a pinch of salt, then get it on the hob.'
0:41:58 > 0:42:01You just want to whisk constantly until it thickens up.
0:42:01 > 0:42:06It's almost there. All right. It's bubbled. Switch off the heat.
0:42:06 > 0:42:11Add 50g of cubed soft butter. Looks like it's done.
0:42:11 > 0:42:13I'm going to pour it into my bowl.
0:42:15 > 0:42:17It's got a great consistency.
0:42:17 > 0:42:21You do need to chill it a little bit, cos it will set.
0:42:21 > 0:42:24In the fridge it goes, just to chill.
0:42:24 > 0:42:27'Filling done. Next task, the base for the tarts,
0:42:27 > 0:42:31'and for that, I've already prepared a Breton biscuit mix.
0:42:31 > 0:42:33'The recipe is on my BBC web page.'
0:42:33 > 0:42:37And what you do is this kind of snail shape first.
0:42:37 > 0:42:39So you go out all the way in. OK.
0:42:39 > 0:42:42And then the ring around that side,
0:42:42 > 0:42:44because you want a little dip in the middle
0:42:44 > 0:42:45to put your curd in the middle.
0:42:45 > 0:42:49They go in the oven for about 12 to 15 minutes.
0:42:51 > 0:42:53'Next up, the meringue topping.
0:42:53 > 0:42:58'Get a pan with 100g of sugar and 40ml of water to make a hot syrup.'
0:42:58 > 0:43:00Here comes the science part.
0:43:00 > 0:43:03I have my thermometer here, and I'm going to put it in.
0:43:03 > 0:43:08I need to get 118 degrees Celsius, because if it's not hot enough,
0:43:08 > 0:43:12your meringue's not going to be stiff enough. If it's too hot,
0:43:12 > 0:43:14then your meringue's too stiff
0:43:14 > 0:43:17and you're not going to get a nice finish on the meringue.
0:43:17 > 0:43:20So 118 degrees Celsius is the perfect temperature.
0:43:20 > 0:43:23I'll put my egg whites in my mixing bowl...
0:43:25 > 0:43:29..and add a pinch of salt. So we're not far off.
0:43:29 > 0:43:33We're at 107 degrees Celsius and it's starting to bubble.
0:43:36 > 0:43:40Come on! 118. OK. Let's take that out.
0:43:40 > 0:43:43And then you want to pour it along the side of the bowl,
0:43:43 > 0:43:45because if you don't pour it along the side,
0:43:45 > 0:43:48you pour it on the whisk, and that makes spun sugar.
0:43:50 > 0:43:54I'm going to go and look in the oven. I think the biscuits are done.
0:43:54 > 0:43:55Let's have a look.
0:43:56 > 0:43:59Yay! They look perfect.
0:43:59 > 0:44:02I'll add a little bit of black pepper to my meringue.
0:44:02 > 0:44:04The spiciness from the black pepper
0:44:04 > 0:44:09works really well with the acidity of the grapefruit.
0:44:09 > 0:44:10That looks perfect.
0:44:10 > 0:44:12I'm going to turn it off.
0:44:12 > 0:44:13Ahhh.
0:44:14 > 0:44:16Wow. Look at that meringue.
0:44:21 > 0:44:25And that will look beautiful on our tartlets.
0:44:25 > 0:44:28OK, I just need to get my grapefruit curd out of the fridge,
0:44:28 > 0:44:29cos that's been cooling down.
0:44:31 > 0:44:34Just add a couple of tablespoons in.
0:44:34 > 0:44:36'If you don't have time to make the filling,
0:44:36 > 0:44:40'you could cheat a little and buy some lemon curd from a shop.'
0:44:40 > 0:44:42OK, meringue time.
0:44:42 > 0:44:47# Que reste-t-il de nos amours? #
0:44:47 > 0:44:48Look at that.
0:44:48 > 0:44:50Just put it on top.
0:44:50 > 0:44:53# Une photo, vieille photo
0:44:53 > 0:44:56# De ma jeunesse... #
0:44:56 > 0:45:00OK. You will need a blowtorch. Not any old blowtorch.
0:45:00 > 0:45:02I have a very big blowtorch.
0:45:04 > 0:45:07Lightly brush the meringue.
0:45:07 > 0:45:11This will caramelise it and add a little crispness.
0:45:11 > 0:45:12And that's it.
0:45:12 > 0:45:14All that's left to do is to eat them.
0:45:16 > 0:45:19Let's have a little look inside.
0:45:19 > 0:45:23So, when you cut in, you've got a little surprise.
0:45:23 > 0:45:25Isn't that stunning?
0:45:26 > 0:45:29# De mon passe...
0:45:31 > 0:45:32# De mon passe... #
0:45:41 > 0:45:44That looked delicious. Still to come this morning on Saturday Kitchen,
0:45:44 > 0:45:47Nigel Slater is looking towards the New Year for his food ideas too.
0:45:47 > 0:45:51He's making a horseradish dressing, to go with lentils
0:45:51 > 0:45:54and leftover beef that he hopes will help the hangovers.
0:45:54 > 0:45:56Raymond Blanc is on the hunt for game.
0:45:56 > 0:45:59He uses it to make pheasant and mushroom pithiviers
0:45:59 > 0:46:01and they look delicious.
0:46:01 > 0:46:04Daniel and Ben take the last Omelette Challenge of 2012.
0:46:04 > 0:46:07Both will want to be in the centre of the pan,
0:46:07 > 0:46:09but whose hopes will be scrambled?
0:46:09 > 0:46:12- AUDIENCE GROANS - And who will be celebrating?
0:46:12 > 0:46:15You thought it was over, didn't you? But it's not.
0:46:15 > 0:46:16You can find out in a few minutes.
0:46:16 > 0:46:19What we'll do is cook for Sunetra at the end of the show.
0:46:19 > 0:46:21She could be facing food Heaven,
0:46:21 > 0:46:24lobster in that Goan-style lobster curry with chips,
0:46:24 > 0:46:27which is a cracking dish, or food hell, that king of fish,
0:46:27 > 0:46:30or king of meaty fish, turbot, in a classic champagne sauce.
0:46:30 > 0:46:32Of course, it's not up to our chefs today.
0:46:32 > 0:46:34Instead, we'll let fate decide.
0:46:34 > 0:46:37I'll explain exactly how at the end of the show.
0:46:37 > 0:46:38Right, let's carry on cooking.
0:46:38 > 0:46:41Next is the man behind not one, not two, but three
0:46:41 > 0:46:45of London's top tapas restaurants. It's the brilliant Ben Tish.
0:46:45 > 0:46:47- Welcome back, Ben.- Thank you. - On the menu, we've got lamb.
0:46:47 > 0:46:50We've got lamb. We have got lamb indeed. It's lamb leg steaks.
0:46:50 > 0:46:53Really good time of year for lamb. It's full of flavour.
0:46:53 > 0:46:54- It certainly is.- Yes...
0:46:54 > 0:46:57Is that transition between that goes from lamb to,
0:46:57 > 0:46:59before mutton, it goes to hogget.
0:46:59 > 0:47:01Hogget, yes. So it's over a year old, I think.
0:47:01 > 0:47:03And it's the incisors, isn't it?
0:47:03 > 0:47:06- Exactly, full of flavour but not overpowering like mutton.- OK.
0:47:06 > 0:47:08What we'll do today,
0:47:08 > 0:47:11we've got beautiful squash, butternut squash, spaghetti squash,
0:47:11 > 0:47:14that you are hopefully going to kindly chop up for me.
0:47:14 > 0:47:15You don't peel these, do you?
0:47:15 > 0:47:18I don't, no. I think if you're going to roast them,
0:47:18 > 0:47:20slow roast them, you don't need to.
0:47:20 > 0:47:22- Sounds good to me. - And it's full of flavour.
0:47:22 > 0:47:23What do we do with the lamb then?
0:47:23 > 0:47:26- The lamb, we're going to chargrill them.- Yes.
0:47:26 > 0:47:29So I'm just going to get some salt and pepper onto these. There we go.
0:47:29 > 0:47:32- Is that about right for you? - Yes, that's lovely.- Good.
0:47:32 > 0:47:33All like that.
0:47:33 > 0:47:36Try and keep them the same size, so they cook evenly.
0:47:36 > 0:47:39- I'll do that, chef. - Thank you very much.
0:47:39 > 0:47:42Butternut squash, I love this, it's great, not only with savoury dishes,
0:47:42 > 0:47:45- but it's fantastic with desserts as well.- Yes.
0:47:45 > 0:47:47- You can make amazing ice cream out of it.- Yes, ice cream,
0:47:47 > 0:47:50- panna cotta as well. It goes with panna cotta, brulees even.- Yes.
0:47:50 > 0:47:53So, just a bit of olive oil rubbed onto the lamb.
0:47:53 > 0:47:55- And we'll put these on a hot chargrill.- Yes.
0:47:55 > 0:47:58So I guess most people have probably got these,
0:47:58 > 0:48:00but, a barbecue would be great
0:48:00 > 0:48:03if you fancy barbecuing outside on New Year's Eve,
0:48:03 > 0:48:06- but, yes.- Can you marinade them in advance?- Yes, you could do.
0:48:06 > 0:48:09You can add some rosemary, or thyme and garlic
0:48:09 > 0:48:12if you wanted to do that. But this lamb is so full of flavour,
0:48:12 > 0:48:14I think you want to, let the meat do its own thing.
0:48:14 > 0:48:16What about getting the barbecue out...
0:48:16 > 0:48:18- Yes, why not?- ..on New Year's Eve?
0:48:18 > 0:48:21Have you been to Liverpool on New Year's Eve?
0:48:21 > 0:48:23After a few glasses of champagne, why not?
0:48:23 > 0:48:25Yes, after a few glasses of champagne.
0:48:25 > 0:48:27So the lamb's just going away there.
0:48:27 > 0:48:30- There's a sink if you want to wash your hands.- Thank you.
0:48:30 > 0:48:32- I'm just removing the little seeds out of this.- Yes.
0:48:32 > 0:48:36You don't want the seeds, that's the thing. They can be quite...
0:48:36 > 0:48:38- quite bitter.- Yes.- So,
0:48:38 > 0:48:41I've got here as well some cavolo nero,
0:48:41 > 0:48:45nice seasonal Italian vegetable, really full of flavour.
0:48:45 > 0:48:48- It's brilliant to grow, this stuff. I've grown it in the garden.- Yes.
0:48:48 > 0:48:52- About, a few seasons now, and it's fantastic to grow it.- Yes.
0:48:52 > 0:48:54It grows later in the season as well.
0:48:54 > 0:48:55Yes, it's really hardy, isn't it?
0:48:55 > 0:48:58I mean, at the restaurants, we get our cavolo nero
0:48:58 > 0:49:01from a place called Organically, which is just outside of London.
0:49:01 > 0:49:05- Yes.- And it's gorgeous, yes. They grow it especially for us.
0:49:05 > 0:49:06Now, you're stripping it from the stem.
0:49:06 > 0:49:10- Stripping it from the stem.- Yes. - So it can be quite tough, this.
0:49:10 > 0:49:12So we we're just taking the leaves off.
0:49:12 > 0:49:16- It's a good vegetable.- It's really good, really full of flavour.- Yes.
0:49:16 > 0:49:19And I know it's fantastic with calve's liver and stuff like that.
0:49:19 > 0:49:23Yes, it stands up well to, to, kind of, meat.
0:49:23 > 0:49:26- So, yes, we've got our cavolo nero leaves peeled off here.- All right.
0:49:26 > 0:49:29And then with the squash, what we're going to do is
0:49:29 > 0:49:33stick salt and pepper, some olive oil, some butter on there
0:49:33 > 0:49:36and then we're going to add some chilli and garlic on there too.
0:49:36 > 0:49:39- Yes.- And then just let everything cook together, basically.
0:49:39 > 0:49:42So why the Spanish and Italian influence in your life?
0:49:42 > 0:49:44Why the love of that?
0:49:44 > 0:49:46Well, I just think they're not that far removed
0:49:46 > 0:49:49when you get into the culture of the food.
0:49:49 > 0:49:53And, yes, we couldn't separate what we wanted to do,
0:49:53 > 0:49:56so we thought, let's do both.
0:49:56 > 0:49:59I have to say, I mean, I've been around the markets around Europe,
0:49:59 > 0:50:03- To me, really, the Spanish markets have the edge, I think...- Amazing.
0:50:03 > 0:50:06- ..incredible, aren't they? - Especially the seafood.
0:50:06 > 0:50:09When you go to the market and you see fish and seafood you know,
0:50:09 > 0:50:11it's like this alien stuff.
0:50:11 > 0:50:14- I mean, they really know their stuff out there.- Pork as well.
0:50:14 > 0:50:16Meats in Spain are incredible.
0:50:16 > 0:50:19- Yes. Iberico pork... - And charcuterie.
0:50:19 > 0:50:22..we use a lot of Iberico pork at the restaurant
0:50:22 > 0:50:24and it's like nothing else. I mean, you've had it, James.
0:50:24 > 0:50:26Yes, it's the black-footed pig, isn't it?
0:50:26 > 0:50:30It's supposed to be bred on acorns and wanders down the orchard...
0:50:30 > 0:50:33- Yes.- It's hard, I mean, incredibly, what's the, a leg of,
0:50:33 > 0:50:37- Iberico, like a ham there... - Yes...- £1,000, something like that?
0:50:37 > 0:50:41Well, yes, it's like 50, 60 upwards a kilo, so yes, really expensive.
0:50:41 > 0:50:44- These go in the oven.- They go in till they're nice and soft
0:50:44 > 0:50:47and when we pull those out, we're going to put, drizzle it with honey,
0:50:47 > 0:50:51- so we get a nice bit of sweetness. - Don't forget all of today's recipes,
0:50:51 > 0:50:56- including this one from Ben...- Yes. - ..are of course on our website...
0:50:56 > 0:50:59You can find dishes from our previous shows...
0:51:00 > 0:51:02I've got some honey.
0:51:02 > 0:51:05OK, so honey drizzled on there. I'll just cut this cavolo nero,
0:51:05 > 0:51:09- I am going to, a little bit of butter and olive oil in a pan.- Yes?
0:51:09 > 0:51:12And I'll put the cavolo nero in there.
0:51:12 > 0:51:14So I'm going to braise it slightly
0:51:14 > 0:51:16and then add a little bit of water on top of that.
0:51:16 > 0:51:19- There we go.- I was going to say, you don't need to blanch it...
0:51:19 > 0:51:24You don't need to, it just, you lose the flavour really, you know...
0:51:24 > 0:51:26- Yes.- ..if you do that. So, butter in there,
0:51:26 > 0:51:30- you can get a bit of caramelization on it.- Yes.
0:51:30 > 0:51:33- So, cavolo nero is just kind of starting to wilt there.- Yes.
0:51:33 > 0:51:35I'm going to get a bit of water into the pan.
0:51:35 > 0:51:39Now, I mentioned, well, you can say your restaurants.
0:51:39 > 0:51:42I mean, you've got your third one opening now.
0:51:42 > 0:51:46Well yes, the third one, Opera Tavern, that's kind of going well
0:51:46 > 0:51:49and then we're looking for, we're looking to open one next year.
0:51:49 > 0:51:52- Right.- Slightly different concept. - Right.
0:51:52 > 0:51:55Kind of based around grilling over wood, and, er...
0:51:55 > 0:51:59- Grilling over wood? - And charcoal and that, that's it.
0:51:59 > 0:52:02- So, natural cooking. - All right, sounds good to me.- Cool.
0:52:02 > 0:52:06- OK, so the last bit of the dish, James.- I'll move this over there.
0:52:06 > 0:52:08Thank you very much.
0:52:08 > 0:52:09We'll be doing a...
0:52:09 > 0:52:13And if that's not enough, you've just finished your first cookbook.
0:52:13 > 0:52:16First cookbook's finished, we just got that this week.
0:52:16 > 0:52:18- Saltyard food and wine from Spain and Italy.- Yes.
0:52:18 > 0:52:20So it's kind of a collection of recipes,
0:52:20 > 0:52:22you know, from the three restaurants.
0:52:22 > 0:52:25And 20% is kind of new stuff that I've added in,
0:52:25 > 0:52:27a kind of a nod to the home cook.
0:52:27 > 0:52:30So, Spanish style dishes. Some simple stuff in there.
0:52:30 > 0:52:33But there's also some more laborious stuff in there as well.
0:52:33 > 0:52:35So you can take your pick, really.
0:52:35 > 0:52:37Now, you've got Spanish and Italian influences here.
0:52:37 > 0:52:41- But this is classic French. - This is classic French.- Yes, bravo!
0:52:41 > 0:52:43- Thank you.- I was on with Daniel,
0:52:43 > 0:52:45so I thought, yes, I had to do that. So,
0:52:45 > 0:52:47a classic little butter sauce, beurre noisette
0:52:47 > 0:52:49is basically browned butter or nut butter.
0:52:49 > 0:52:53- It's really quick and easy and it's delicious, isn't it?- Yes.
0:52:53 > 0:52:55I know you're a fan of that.
0:52:55 > 0:52:58Anything that's got this amount of butter on it, I'm quite happy.
0:52:58 > 0:53:00THEY TALK OVER EACH OTHER
0:53:00 > 0:53:03Take your butter till it just turns nut brown,
0:53:03 > 0:53:06a bit of salt and pepper in there. There we go.
0:53:06 > 0:53:07DANIEL AND SUNETRA TALK QUIETLY
0:53:07 > 0:53:10There we go. I've got a lemon as well.
0:53:10 > 0:53:13- Do you want to..? - Just cut that in half.
0:53:13 > 0:53:16You just see it's just started to catch on the bottom.
0:53:19 > 0:53:22- And then, to that we're going to add some anchovies.- Yes.
0:53:22 > 0:53:25Anchovies work well with lamb. Nice bit of saltiness there.
0:53:25 > 0:53:28This is where you've got to be careful with salted butter...
0:53:28 > 0:53:30Yes, exactly that. Add some capers in there.
0:53:30 > 0:53:34- It's a little bit like the dressing for a skate wing, isn't it?- Exactly.
0:53:34 > 0:53:38- Like a, what is it, Grenoble? - Yes, a kind of Grenoble.- Yes.
0:53:38 > 0:53:40And then, lemon juice at the end.
0:53:40 > 0:53:42What that will do is just add the sharpness,
0:53:42 > 0:53:46but it will also stop the butter from cooking any further.
0:53:46 > 0:53:49- Very simple little dish. - Very simple, yes.- Very effective.
0:53:49 > 0:53:52- OK, good.- We're ready when you are. - Ready indeed. OK...
0:53:52 > 0:53:54- There you are.- Thank you, yes.
0:53:54 > 0:53:59So, some squash on the bottom of the plate.
0:53:59 > 0:54:01So that's just got honey in?
0:54:01 > 0:54:03Honey in at the end, just to add sweetness.
0:54:03 > 0:54:06That works nicely with the chilli, the kick of the chilli.
0:54:06 > 0:54:08- Yes.- Pop that out the way.
0:54:08 > 0:54:10- Your cavolo nero.- Thank you.
0:54:10 > 0:54:12- Black cabbage.- Lovely cavolo nero.
0:54:12 > 0:54:15Full of, full of flavour and goodness.
0:54:15 > 0:54:18- Out on there.- You've seen how quick that takes to cook as well.
0:54:18 > 0:54:22- Yes.- It's a very much underrated vegetable.- I think it is.
0:54:22 > 0:54:24And your lamb, I mean, you want it,
0:54:24 > 0:54:26exactly how a lot of chefs have been telling everybody,
0:54:26 > 0:54:29however long it's in the pan, it needs to rest for the same time.
0:54:29 > 0:54:31It needs to and that just relaxes the meat
0:54:31 > 0:54:34and it just looks nicer when you slice it, you know.
0:54:34 > 0:54:37It's all evenly cooked all the way through, nice kind of pink.
0:54:37 > 0:54:39This is from the leg,
0:54:39 > 0:54:41but another great cut to use for this would be the rump.
0:54:41 > 0:54:44Rump would be good and also, I like lamb neck cuts,
0:54:44 > 0:54:46lamb neck fillet, that's really nice as well.
0:54:46 > 0:54:50- Rump, you'd probably have to flash through the oven...- Yes, so...
0:54:50 > 0:54:54Just put my lamb over the top of there like that. That's it.
0:54:54 > 0:54:56There's your sauce ready.
0:54:56 > 0:54:59A little bit more salt over the meat and spoon over the sauce.
0:55:00 > 0:55:02- There we go. - GIGGLING FROM THE TABLE
0:55:02 > 0:55:04There's butter in there.
0:55:04 > 0:55:08- That's a great dish, that.- Not for the health conscious, really.
0:55:08 > 0:55:12Don't worry about that, Ben. Don't worry about that.
0:55:12 > 0:55:15- It's New Year's Eve, we can... - Tell us what it is again?
0:55:15 > 0:55:18- Start the diet in the new year. - That is chargrilled lamb leg,
0:55:18 > 0:55:21with spiced squashes, cavolo nero,
0:55:21 > 0:55:24and a butter sauce with capers and anchovies.
0:55:24 > 0:55:27- How fantastic does that look? - Thanks very much.
0:55:30 > 0:55:34- That looks fabulous. Is it going to taste fabulous?- Yes, definitely.
0:55:34 > 0:55:37Have a seat. Thanks very much. Dive into that.
0:55:37 > 0:55:41You've already had guinea fowl, a bit of puff pastry.
0:55:41 > 0:55:43Now, grab your knife and fork.
0:55:43 > 0:55:46- This one's mine. - Dive in a bit of lamb.- Ah!
0:55:46 > 0:55:47Now, we mentioned that lamb.
0:55:47 > 0:55:51Particularly January time, this time,
0:55:51 > 0:55:53this is the ideal time, I think, to buy lamb.
0:55:53 > 0:55:55You've got a really earthy flavour.
0:55:55 > 0:55:58People think new season's lamb is the time, but it's not.
0:55:58 > 0:56:02It's now, if you want the flavour. It's delicious.
0:56:02 > 0:56:05- I like this transition flavour of lamb, really good.- Yeah, really good.
0:56:05 > 0:56:07What do you reckon?
0:56:10 > 0:56:13It's warm, yeah. With the squash, it really works.
0:56:13 > 0:56:16- The sweetness.- The skin as well. - Exactly.- It's tender.
0:56:16 > 0:56:18It's such a cliche,
0:56:18 > 0:56:20it's such a good combination of flavours, I can't tell you.
0:56:20 > 0:56:22My mouth's still watering after I've tasted it.
0:56:22 > 0:56:25- That's how good it is.- Brilliant.
0:56:25 > 0:56:26Let's go back to Cardiff,
0:56:26 > 0:56:28to see what Susy has chosen to go with Ben's beautiful lamb.
0:56:38 > 0:56:43Ben, whenever I think of barbecued lamb, as in your lovely recipe,
0:56:43 > 0:56:47my thoughts turn to Spanish reds. Soft, sweet and mellow.
0:56:47 > 0:56:50And, for many people, that means the Rioja region.
0:56:50 > 0:56:53And there's no doubt that something like this Montino Rioja Reserva
0:56:53 > 0:56:55makes an excellent partner.
0:56:55 > 0:56:58But I've chosen something slightly different,
0:56:58 > 0:56:59I've gone to the neighbouring region
0:56:59 > 0:57:02which, I reckon, makes reds that are just as good in quality.
0:57:02 > 0:57:07And the wine I've chosen is the Marques de Almeida, 2011,
0:57:07 > 0:57:09from Ribera Del Duero.
0:57:11 > 0:57:14The reason so many Spanish reds go well with lamb
0:57:14 > 0:57:18is the tempranillo grape, Spain's most important variety.
0:57:18 > 0:57:22Its lovely, juicy, red and blackberry fruit,
0:57:22 > 0:57:26combined with a bit of vanilla oak, goes perfectly with this meat.
0:57:26 > 0:57:29Mm, This is a deeply coloured wine
0:57:29 > 0:57:33with a really rich aroma of blackcurrants and strawberries.
0:57:36 > 0:57:38Mm. What I love about this wine is,
0:57:38 > 0:57:42although it is rich and ripe, with a little hint of spicy oak,
0:57:42 > 0:57:44it's perfect for winter drinking.
0:57:44 > 0:57:46It's not too heavy or tannic.
0:57:46 > 0:57:50So, that sweet tempranillo fruit goes beautifully with the sweet lamb
0:57:50 > 0:57:52and the caramelised squash.
0:57:52 > 0:57:55But, this is a young Spanish red. It's only 2011.
0:57:55 > 0:57:59And that lively character, that fresh lift,
0:57:59 > 0:58:02is what works with the salty anchovies and the capers.
0:58:02 > 0:58:05Ben, I've found this sensational Spanish red
0:58:05 > 0:58:06to go with your barbecued lamb.
0:58:06 > 0:58:10A perfect dinner party duo. SHE SPEAKS WELSH
0:58:10 > 0:58:11Happy New Year!
0:58:14 > 0:58:16- And it's Spanish as well. - Yeah, brilliant.
0:58:16 > 0:58:20Absolutely brilliant. Absolutely delicious. It's nice and spicy.
0:58:20 > 0:58:22It's almost slightly mulled quality to it.
0:58:22 > 0:58:25But it works perfectly with the lamb.
0:58:25 > 0:58:29There's been a lot of food and wine matching on the show over the years.
0:58:29 > 0:58:32This combination is probably the best I've ever tasted.
0:58:32 > 0:58:35- That wine is just incredible. - Superb. Yeah, superb.
0:58:35 > 0:58:37Amazing. I'm speechless.
0:58:37 > 0:58:39I think, with all lamb, really,
0:58:39 > 0:58:41if we're looking for a dish to go with lamb,
0:58:41 > 0:58:43- buy that one, it's great.- Brilliant.
0:58:43 > 0:58:45Let's get some seasonable seasonal food ideas.
0:58:45 > 0:58:47This time, from Nigel Slater.
0:58:47 > 0:58:50He's got his eye on New Year's Day, and some help for hangovers.
0:58:50 > 0:58:52But he's going to struggle to win me over today,
0:58:52 > 0:58:55as it's all about horseradish. It's the food of the devil!
0:59:01 > 0:59:03New Year's Day.
0:59:03 > 0:59:06And I fancy something that's really going to wake me up.
0:59:06 > 0:59:10This early in the year, I really don't want to do too much cooking.
0:59:10 > 0:59:11But I want to eat very well.
0:59:11 > 0:59:14So, something really straightforward and simple.
0:59:14 > 0:59:17And I'm not particularly superstitious.
0:59:17 > 0:59:20But I do have a few little rituals.
0:59:20 > 0:59:25And one of them is, at the beginning of the year, to eat lentils.
0:59:25 > 0:59:28They're supposed to bring good luck, or, at least, wealth.
0:59:28 > 0:59:30So, for my first supper of the year,
0:59:30 > 0:59:32I'm in the mood for a lentil and beef salad,
0:59:32 > 0:59:36with an unusual ingredient that, I promise, will blow away the hangover.
0:59:40 > 0:59:42Put some lentils on to boil.
0:59:42 > 0:59:45I always pop in some aromatics, like garlic, onion and bay leaves,
0:59:45 > 0:59:50just to give the lentils a bit more flavour.
0:59:50 > 0:59:54Next, it's time to make a tangy dressing to go with the lentils.
0:59:55 > 0:59:59Whenever I make a salad dressing, I have an unusual habit
0:59:59 > 1:00:02in that I put the salt into the vinegar,
1:00:02 > 1:00:07and dissolve it, before anything else.
1:00:07 > 1:00:11And, I do that, just to mellow the vinegar.
1:00:11 > 1:00:14It just takes that really sharp bite off it.
1:00:16 > 1:00:20I'm going to put a little bit of mustard in this.
1:00:20 > 1:00:24Grainy or smooth, whatever you have will do.
1:00:24 > 1:00:27Add some pepper, and a good glug of olive oil.
1:00:27 > 1:00:31Now, for that secret ingredient, fresh horseradish.
1:00:31 > 1:00:37There's something about fresh stuff, that has a real zip to it.
1:00:37 > 1:00:38It's really quite hot.
1:00:38 > 1:00:42Wonderful in a Bloody Mary in the morning.
1:00:42 > 1:00:44Really makes your eyes shine.
1:00:44 > 1:00:45And it's dead easy to grow.
1:00:45 > 1:00:48Just pop a root cutting in the garden.
1:00:48 > 1:00:50But, be warned, it can take over.
1:00:50 > 1:00:55It's not a fiery heat, it's a fresh, clean heat.
1:00:55 > 1:01:00And it's really good with earthy food, like lentils.
1:01:00 > 1:01:04We've always kept it for beef, and yet it has so many other uses.
1:01:04 > 1:01:07Smoked fish really appreciates horseradish.
1:01:09 > 1:01:13If you're using ready-made horseradish,
1:01:13 > 1:01:15two or three teaspoons would be fine.
1:01:15 > 1:01:18But, once you've tasted the clean heat of the fresh stuff,
1:01:18 > 1:01:21you'll never go back.
1:01:21 > 1:01:24And I reckon lentils are done when they're still a little bit nutty.
1:01:28 > 1:01:31While the lentils are still warm,
1:01:31 > 1:01:33pour in your mustard dressing,
1:01:33 > 1:01:37so all those lovely flavours soak in.
1:01:39 > 1:01:42I want something really fresh and green in there.
1:01:44 > 1:01:47You know, this is a day I don't want to do much.
1:01:47 > 1:01:51So, a little bit of parsley, that's all that's going in there.
1:01:51 > 1:01:55It's funny, the warmth the lentils have given to the dressing
1:01:55 > 1:01:58has released all the oils in the horseradish.
1:01:58 > 1:02:01And I can actually feel it coming up.
1:02:03 > 1:02:06Good for clearing the sinuses, if you have a cold.
1:02:06 > 1:02:08And it's certainly good for a hangover.
1:02:08 > 1:02:12This is such a brilliant dish to kick off the New Year with.
1:02:12 > 1:02:15It's great for using up any bits of meat that are in the fridge too.
1:02:15 > 1:02:18I'm actually going to use the cold roast beef from yesterday.
1:02:20 > 1:02:24Whenever I use cold meat or fish in a salad,
1:02:24 > 1:02:27I keep the pieces fairly small.
1:02:27 > 1:02:30Because this is the sort of food I want to eat with just a fork.
1:02:37 > 1:02:39There's no ceremony to serving this one.
1:02:39 > 1:02:43Just dish up the lentils, tuck in the juicy meat,
1:02:43 > 1:02:47and brace yourself for that horseradish hit.
1:02:47 > 1:02:50And then, some grains of sea salt, the really coarse stuff.
1:02:50 > 1:02:54I love that moment of crunching through.
1:02:54 > 1:02:57Brilliant white salt, and on cold, roast meat.
1:03:10 > 1:03:13It's got an earthiness to it, and a freshness.
1:03:13 > 1:03:15But then, slowly,
1:03:15 > 1:03:19that gorgeous heat just coming through from the horseradish.
1:03:19 > 1:03:21It's really good way to start the year.
1:03:21 > 1:03:25Do try this with fresh horseradish, if you can.
1:03:25 > 1:03:28If you don't fancy growing it,
1:03:28 > 1:03:30your local grocer should have some going cheap.
1:03:30 > 1:03:33So there's really no excuse.
1:03:38 > 1:03:41Now, you've been e-mailing us your seasonal foodie questions.
1:03:41 > 1:03:44We're going to try to answer a few of them right now.
1:03:44 > 1:03:47- Sunetra, can you tell us the first e-mail, please?- Yes.
1:03:47 > 1:03:50Question number one, from Harriet in Banbury.
1:03:50 > 1:03:54She says, "I'm having a smallish dinner party on New Year's Eve.
1:03:54 > 1:03:56"I'm serving salmon en croute.
1:03:56 > 1:03:58"I've plenty of wine and nibbles.
1:03:58 > 1:04:01"But I'm stuck for a great dessert to serve at the end of the meal.
1:04:01 > 1:04:04"Do you have any stunning, yet simple, suggestions
1:04:04 > 1:04:07"that I could perhaps prepare in advance?"
1:04:07 > 1:04:10I've got a little idea. Maybe make a rice pudding.
1:04:10 > 1:04:12A classic rice pudding, flavoured with cinnamon.
1:04:12 > 1:04:14Let it cool down. Set it in a little cup.
1:04:14 > 1:04:17and brulee it, like a creme brulee,
1:04:17 > 1:04:19little bruleed rice puddings. They're really good.
1:04:19 > 1:04:22Sounds good. I would go to France for this one.
1:04:22 > 1:04:26- OK.- Mont blanc.- Hm.
1:04:26 > 1:04:30You can buy those meringue shells from the supermarket.
1:04:30 > 1:04:33Whipped double cream, and sweet chestnut paste.
1:04:33 > 1:04:36And if you combine the two of those ingredients together.
1:04:36 > 1:04:38Partly whipped double cream, not fully whipped.
1:04:38 > 1:04:40Mixed together with the chestnut paste.
1:04:40 > 1:04:42And literally spoon it on top of the meringue.
1:04:42 > 1:04:45- Grated chocolate over the top.- Ah!
1:04:45 > 1:04:48- It's the easiest pudding. - Me, I would do a crumble, with apple,
1:04:48 > 1:04:52but using a little bit what you put in Christmas pudding as a twist,
1:04:52 > 1:04:55- to mix with it, and do a lovely crumble with it.- Nice.- Nice!
1:04:55 > 1:04:57- Sounds good.- I'm loving that.
1:04:57 > 1:04:58Question number two.
1:04:58 > 1:05:02Jamie from London says, "Hi, I'm an American living in London.
1:05:02 > 1:05:05"In the US, Chinese food is very popular for New Year.
1:05:05 > 1:05:08"I was wondering if you had any suggestions
1:05:08 > 1:05:10"for Asian-inspired dishes or canapes
1:05:10 > 1:05:12"to serve at a New Year's Eve party?"
1:05:12 > 1:05:16Perhaps a small skewer with prawn, chilli and garlic.
1:05:16 > 1:05:17- A very simple idea.- Just one?
1:05:17 > 1:05:19Not just one, but different.
1:05:19 > 1:05:24He's got New Year on his own! Just for one, that's it!
1:05:24 > 1:05:26LAUGHTER
1:05:26 > 1:05:29- Just sauteed with chilli and garlic. Very simple.- Sounds great.
1:05:29 > 1:05:34You could do little ramekins of salt and pepper squid,
1:05:34 > 1:05:37with a little bit of fresh lime to squeeze on before you serve it.
1:05:37 > 1:05:41I'd do, again, fish, or anything like chicken satay.
1:05:41 > 1:05:45But, crab balls, to me, literally, cooked mashed potato,
1:05:45 > 1:05:47you could buy it again from the supermarket.
1:05:47 > 1:05:49Mix that with white crab meat, some chilli.
1:05:49 > 1:05:51Some lime, a little bit of coriander.
1:05:51 > 1:05:53A touch of mint. Mix it together in a little bowl.
1:05:53 > 1:05:56Flour, egg and breadcrumb. Have them in the fridge. Then deep fry.
1:05:56 > 1:05:59And serve it with the bought in chilli jam that you buy.
1:05:59 > 1:06:00That sweet chilli dip sauce.
1:06:00 > 1:06:03The last one is a student.
1:06:03 > 1:06:07We've got Chris Gibson who says, "This year, I'm in year 10,
1:06:07 > 1:06:11"and I'm catering at Tadcaster Grammar School.
1:06:11 > 1:06:13"And we have to serve refreshments to 100 guests
1:06:13 > 1:06:15"at the school's awards evening.
1:06:15 > 1:06:17"The students would like your suggestions, please,
1:06:17 > 1:06:20"for a variety of savoury and sweet finger foods
1:06:20 > 1:06:22"that they could serve, for 100 people?"
1:06:22 > 1:06:26We could be really cruel, and make it really complicated!
1:06:26 > 1:06:28Exactly. All filled with...
1:06:28 > 1:06:30Vol-au-vents.
1:06:30 > 1:06:33You know those palmiers that I did? You could do that kind of stuff.
1:06:33 > 1:06:35- That has to be hot? - They can still do it hot.
1:06:35 > 1:06:39But for me, really, the ultimate food like that,
1:06:39 > 1:06:41Tadcaster's my neck of the woods in Yorkshire.
1:06:41 > 1:06:45I would do east coast fish, something like sole or plaice.
1:06:45 > 1:06:49I would fillet it, cut them into goujons, flour and breadcrumb.
1:06:49 > 1:06:54- Deep-fried goujons, and a tartare sauce.- That's good.
1:06:54 > 1:06:56You can buy rapeseed oil in Yorkshire.
1:06:56 > 1:06:58You could make that, a simple mayonnaise.
1:06:58 > 1:07:02Gherkins, capers, a little bit of chopped, raw shallot.
1:07:02 > 1:07:04Some chopped herbs in, like parsley, dill.
1:07:04 > 1:07:05- Fantastic.- Yes, very nice.
1:07:05 > 1:07:07- Yep.- So you both say the same?
1:07:07 > 1:07:09- We all agree.- Yes.
1:07:09 > 1:07:12Remember, you can find loads more tips on our website,
1:07:12 > 1:07:15just go to bbc.co.uk/food
1:07:15 > 1:07:18You can also find the recipes we've cooked in the studio on there too.
1:07:18 > 1:07:20Let's get down to business.
1:07:20 > 1:07:23All the chefs on the show battle it out against the clock
1:07:23 > 1:07:26to make a three-egg omelette. That's all they have to do.
1:07:26 > 1:07:28Doing so will get them on to the board, at least.
1:07:28 > 1:07:31And the winner, or the fastest time,
1:07:31 > 1:07:35which is Nathan at the moment, stands at 18.88 seconds.
1:07:35 > 1:07:37- Pretty quick.- Wow, that's quick!
1:07:37 > 1:07:38Let's put the clocks on the screens then.
1:07:38 > 1:07:41Three egg omelette as fast as you can. Are you ready?
1:07:41 > 1:07:42Three, two, one, go!
1:07:47 > 1:07:49Concentration on their faces.
1:07:49 > 1:07:51Oh yes. It's a big deal, James.
1:07:51 > 1:07:53Don't forget,
1:07:53 > 1:07:56- you need to put the omelette on that one.- Oh, yes, sorry!
1:08:04 > 1:08:06They didn't actually concentrate this much
1:08:06 > 1:08:09- when they were cooking before, did they?- No.
1:08:09 > 1:08:13My little boy loves an omelette, and I would never dream...
1:08:13 > 1:08:14GONG
1:08:14 > 1:08:17That's a pretty good one, there you go.
1:08:17 > 1:08:18GONG
1:08:20 > 1:08:24- Mm.- Whoo! It kind of fell out of the pan there.
1:08:24 > 1:08:26This one, this one's pretty good.
1:08:32 > 1:08:33HE MUMBLES
1:08:33 > 1:08:36- Yeah, I mean...- I don't know what's gone on there, James.
1:08:36 > 1:08:40- Do I need a straw with this, Ben? - Maybe, maybe!
1:08:44 > 1:08:45THEY LAUGH
1:08:45 > 1:08:46It's falling off the fork.
1:08:46 > 1:08:47It's kind of looks like something
1:08:47 > 1:08:50that's on the pavement after New Year's Day, I would say.
1:08:50 > 1:08:53Oh, no, you can't say that!
1:08:53 > 1:08:58- It's seasoned nicely, though!- It's seasonal. That means it's seasonal.
1:08:58 > 1:09:01I love these, look at these!
1:09:01 > 1:09:02- How cool is that?- Look at these.
1:09:02 > 1:09:04Daniel, you look as if you've been invited
1:09:04 > 1:09:07- to the first party in about two years.- Yes, I know.
1:09:07 > 1:09:10And Ben, you look like that's your fifth party in a week!
1:09:10 > 1:09:13- Yeah. Sounds about right, yeah. - That's almost right, actually.
1:09:13 > 1:09:17Right. Ben.
1:09:17 > 1:09:21- You did it... Do you think you were the quickest?- No.
1:09:21 > 1:09:23- Funnily enough, you weren't.- No.
1:09:23 > 1:09:26You did it in 35.32 seconds,
1:09:26 > 1:09:28which doesn't put you right at the bottom,
1:09:28 > 1:09:31- but puts you in good company. - It's better than last time.
1:09:31 > 1:09:34You've got Mr Pierre Koffman.
1:09:34 > 1:09:37- Philippe is there.- That's all right.
1:09:37 > 1:09:39- Good company down there.- Very good.
1:09:39 > 1:09:41HE SPEAKS GARBLED FRENCH
1:09:41 > 1:09:42Very good.
1:09:44 > 1:09:46- HE SPEAKS GARBLED FRENCH - Daniel Galmiche.
1:09:46 > 1:09:48Oui. S'il vous plait.
1:09:48 > 1:09:50Do you think you came in the top 10.
1:09:50 > 1:09:52Je ne sais pas. Je ne sais pas.
1:09:52 > 1:09:54- Mais non.- Tant pis alors.
1:09:54 > 1:09:57- But you're in good company. - C'est dommage.
1:09:57 > 1:09:59You're pretty much there.
1:09:59 > 1:10:01Which puts you outside the board as well.
1:10:01 > 1:10:04- Both pretty good omelettes. - OK. Very good.
1:10:04 > 1:10:07- With one, you need a fork. The other one...- A straw. OK!
1:10:07 > 1:10:10Will Sunetra be getting food heaven, that Goan lobster curry and chips?
1:10:10 > 1:10:13Or food hell, turbot and a classic champagne sauce?
1:10:13 > 1:10:15We'll find out what fate decides,
1:10:15 > 1:10:18after a trip through the fascinating world of Raymond Blanc.
1:10:18 > 1:10:19Trust me, it really is fascinating.
1:10:31 > 1:10:35Next, a pheasant pithivier - layers of buttery puff pastry filled
1:10:35 > 1:10:38with pheasant, mushrooms, chestnuts and herbs.
1:10:40 > 1:10:42Pithivier is a very extraordinary word.
1:10:42 > 1:10:46Very French, of course, the techniques come from France,
1:10:46 > 1:10:47but it's a little pasty, OK?
1:10:48 > 1:10:51For the filling, Raymond's using female pheasants
1:10:51 > 1:10:53which are more tender than the males.
1:10:53 > 1:10:56OK, tres bien. Now we are going to remove the legs, OK?
1:10:58 > 1:11:00Tres bien. Breast off, OK?
1:11:01 > 1:11:05Legs and breasts removed, keep the carcass to one side.
1:11:05 > 1:11:07That's for the sauce.
1:11:07 > 1:11:11Doesn't look very much at the moment, but this is for the sauce.
1:11:11 > 1:11:12Adam, please?
1:11:12 > 1:11:15So, to me, pheasant - I find it quite dry, OK,
1:11:15 > 1:11:20so the way I'm going to cook it will remove all these problems.
1:11:21 > 1:11:24Raymond is going to confit the legs in duck fat,
1:11:24 > 1:11:27a traditional French technique that ensures a flavoursome finish
1:11:27 > 1:11:29and succulent texture.
1:11:29 > 1:11:34First, the legs are cured in a mix of garlic, bay, thyme,
1:11:34 > 1:11:37juniper, pepper and salt.
1:11:37 > 1:11:41That looks grey, it's not dirty, it's called fleur de sel, OK?
1:11:41 > 1:11:43It's collected at the top of the sea
1:11:43 > 1:11:46and it's not been treated, it's absolutely au naturale.
1:11:48 > 1:11:49After curing for six hours,
1:11:49 > 1:11:54the legs are ready to be cooked in duck fat for an hour and a half.
1:11:54 > 1:11:56So we're going to bring that temperature of the fat
1:11:56 > 1:12:00from 80 up to 90 degrees but never more than that.
1:12:05 > 1:12:08Now with my grinder here...
1:12:09 > 1:12:11The pheasant breasts are pan-fried.
1:12:11 > 1:12:12Voila!
1:12:12 > 1:12:15Beautiful browning process here where all the sugar the pheasant have -
1:12:15 > 1:12:18browning, caramelising.
1:12:18 > 1:12:21Wow! Perfect. I want it to relax a little bit.
1:12:23 > 1:12:25The advice of a good friend, OK, on how to know
1:12:25 > 1:12:28if it's medium by touching or medium rare, how do you know?
1:12:28 > 1:12:32If you press that muscle here, it is rare.
1:12:32 > 1:12:38If you take your thumb with your first finger, it is medium rare,
1:12:38 > 1:12:41that is between medium rare and medium.
1:12:41 > 1:12:46That is medium, medium well, and then here
1:12:46 > 1:12:49because the muscle is going to tense up more, it's well done.
1:12:49 > 1:12:52You know what? I completely agree with that piece of advice.
1:12:53 > 1:12:57That is medium rare. Adam, can I have an extra juniper berry, please?
1:12:57 > 1:13:00The filling is finished with a mixture of mushrooms
1:13:00 > 1:13:04and onions to which Raymond adds seasonal ingredients.
1:13:05 > 1:13:10I'm going to crumble the chestnuts inside, crumble them, put the
1:13:10 > 1:13:14blueberries, dried blueberries, and you can put whatever you want inside.
1:13:18 > 1:13:24Adam, please, could I have the pheasant breast? There we are, voila!
1:13:25 > 1:13:30- Add the chopped breasts...- There we are, nearly, nearly finished.
1:13:31 > 1:13:33Then the confit legs.
1:13:33 > 1:13:37A good confit, the bone should leave but still be moist inside,
1:13:37 > 1:13:42just chop it up, it will be a wonderful flavour inside your pithivier.
1:13:42 > 1:13:44Oh, lovely. Voila!
1:13:46 > 1:13:51Next, roll out all-butter puff pastry until it's two millimetres thick.
1:13:51 > 1:13:53The thickness is very important, OK?
1:13:53 > 1:13:57Too thin and the meat is going to go through,
1:13:57 > 1:14:01too thick and it's going to be concrete, very heavy, huh?
1:14:02 > 1:14:06Cut into discs. You can use a large cutter or a saucer.
1:14:08 > 1:14:10Tres bien. Voila!
1:14:10 > 1:14:14Once cool, the filling is ready to go into the pastry.
1:14:14 > 1:14:21About 60 grams each. Voila! Now press on it to get the shape, huh?
1:14:23 > 1:14:26Stay here, you. Voila!
1:14:26 > 1:14:29Up, right on the top here, round your finger,
1:14:29 > 1:14:33use the shape of your finger to make sure that is moving the air
1:14:33 > 1:14:38away as well, then I'm pressing both edges so that they can stick.
1:14:40 > 1:14:44It's now crucial that the pastry is chilled before being cut.
1:14:45 > 1:14:50Because if I cut them now... See now the pastry is soft?
1:14:50 > 1:14:53When you cut it, you are going to compress those layers
1:14:53 > 1:14:54and there will be no rise.
1:14:54 > 1:14:58I want my pithivier, or pasty, to rise. Adam, please?
1:14:58 > 1:15:01Put them in the deep freeze for five minutes, OK?
1:15:03 > 1:15:05Tres bien.
1:15:05 > 1:15:09Once chilled, you can trim the edges.
1:15:09 > 1:15:10Voila!
1:15:12 > 1:15:16Next, a sauce made from the reserved pheasant carcass.
1:15:16 > 1:15:20I would like to show you a lovely little sauce you can make
1:15:20 > 1:15:24easily at home, OK, using water.
1:15:24 > 1:15:28You may need a bit of alcohol. I start with my carcass pheasant.
1:15:28 > 1:15:31After a nice caramelisation, I'm going to place it here.
1:15:32 > 1:15:36Add some roughly chopped onion and celery to the pan.
1:15:36 > 1:15:40Just a blond caramelisation, not too strong, OK, just blond, OK?
1:15:42 > 1:15:45You notice I don't add the mushrooms at the same
1:15:45 > 1:15:46time as the onions, why?
1:15:46 > 1:15:47If I add the mushrooms,
1:15:47 > 1:15:51the mushrooms will release their juices, defeating the object.
1:15:53 > 1:15:56- Now return the browned pheasant bones...- There we are.
1:15:56 > 1:15:59..and add some Madeira...
1:15:59 > 1:16:03Now I'm going to add about only 100g.
1:16:03 > 1:16:06..being careful not to spill any on an open flame.
1:16:06 > 1:16:09I shouldn't have done that, that's not clever.
1:16:09 > 1:16:11That's less clever as well.
1:16:11 > 1:16:15I'll tell you what, that's how you burn the meat on the top, OK?
1:16:17 > 1:16:20So pour about the same amount, 50-50.
1:16:20 > 1:16:24So your taste, very important, because you want most of the alcohol
1:16:24 > 1:16:27to go away or it's going to be very bitter.
1:16:27 > 1:16:33It's a sign of a bad sauce is when it's aggressive, bitter, acid,
1:16:33 > 1:16:34alcoholic.
1:16:36 > 1:16:38Now simmer for 20 minutes.
1:16:38 > 1:16:40When ready, strain the sauce
1:16:40 > 1:16:44- and thicken with a little arrowroot. - Voila! Voila! That's it. Perfect.
1:16:46 > 1:16:49Glaze the pithiviers with egg yolk.
1:16:49 > 1:16:53If you want a bit of shine, you can put a bit of salt into your egg yolk.
1:16:53 > 1:16:57I don't know why, I've got to find that out and then I'll tell you.
1:16:57 > 1:16:59If you know, let me know.
1:16:59 > 1:17:00Voila!
1:17:03 > 1:17:08The pithiviers go into a preheated fan oven at 200 degrees Centigrade
1:17:08 > 1:17:10for 15 minutes.
1:17:10 > 1:17:11Adam, look at that.
1:17:20 > 1:17:22Voila! They're lovely.
1:17:25 > 1:17:28Serve with the sauce and decorate with some warmed walnuts,
1:17:28 > 1:17:31prunes and golden raisins.
1:17:37 > 1:17:42- The Madeira goes very well.- It's nice and sweet.- So out of ten?
1:17:42 > 1:17:47- Eight and a half, chef.- Eight and a half! My God, I've got to try harder.- Nine, nine.
1:17:47 > 1:17:49Lovely little James.
1:17:53 > 1:17:55Right, it's time to find out
1:17:55 > 1:17:57whether Sunetra will be facing food heaven or food hell.
1:17:57 > 1:18:00Just to remind you, food heaven, of course, would be lobster,
1:18:00 > 1:18:03which I think is a lot of people's food heaven, really,
1:18:03 > 1:18:05particularly this lobster curry,
1:18:05 > 1:18:08because this is a little homage to an Indian chef, Atul Kochlar,
1:18:08 > 1:18:12who does an amazing coconut curry, so I've nicked his recipe.
1:18:12 > 1:18:15Instead of doing it with rice, I'm going to do it with chips, though, so...
1:18:15 > 1:18:16Alternatively it could be this...
1:18:16 > 1:18:19Look at this fabulous piece of turbot over here.
1:18:19 > 1:18:23King of all flat fish, I think, but sometimes you keep it on the bone.
1:18:23 > 1:18:26We're going to fillet this off with a champagne sauce with
1:18:26 > 1:18:28Brussels sprouts.
1:18:28 > 1:18:31- Can you see his face like I can? - Yes.- Looking at us.- Yes.
1:18:31 > 1:18:33It's good, though, it's very good.
1:18:33 > 1:18:35Now, of course, like I said we're going to let fate
1:18:35 > 1:18:38decide at the end of the show, so, Sunetra,
1:18:38 > 1:18:43you've got two first-aid boxes made out of gingerbread.
1:18:43 > 1:18:46Now home economists here on this show have been making
1:18:46 > 1:18:47this for a week, look at it.
1:18:47 > 1:18:53It's hardly going to win the Great British Bake Off, is it, really?
1:18:53 > 1:18:57- I'm so impressed. I'm so impressed. - Yes, it will.- No, it won't.- Oh-h!
1:18:57 > 1:19:00You've got to break one of them, that's why we've got a mallet
1:19:00 > 1:19:02because the gingerbread is a bit hard.
1:19:02 > 1:19:04LAUGHTER
1:19:04 > 1:19:09It would break Mary Berry's teeth if she had to get through this, so pick
1:19:09 > 1:19:13- a first-aid box.- Oh, I don't want to break them, they look so nice.
1:19:13 > 1:19:17- OK, I'm going to break this one. - This one? Right.
1:19:17 > 1:19:19This one, go on, then, break it. Oh, my God.
1:19:19 > 1:19:21Let me do this, do it that way.
1:19:21 > 1:19:23I'm not a real doctor, so I'm just going to bash.
1:19:23 > 1:19:26You've got to hit it hard. I told you... Hurray.
1:19:29 > 1:19:30You are lucky!
1:19:30 > 1:19:32That was very...
1:19:32 > 1:19:36- I'm going to break this one. - Just to prove...
1:19:36 > 1:19:40Have we got the word "hell"? That's what you're getting, heaven it is.
1:19:40 > 1:19:41Oh, well done, get in there.
1:19:41 > 1:19:43Right, guys, you can get rid of that turbot.
1:19:43 > 1:19:46That's definitely going back in the car with me, to be honest,
1:19:46 > 1:19:49because, that is a fantastic piece of fish, I have to say.
1:19:49 > 1:19:53It's a lovely recipe that you've put together for my hell,
1:19:53 > 1:19:55the champagne sounded nice, but...
1:19:55 > 1:19:56What are we doing?
1:19:56 > 1:19:59You've blown it anyway so what we're going to do is we're going to
1:19:59 > 1:20:03toast off the spices, make like a little sauce to go with this.
1:20:03 > 1:20:06If I can get the guys to prepare the lobster, I want you to cut
1:20:06 > 1:20:10this in half, if you can do that - if you can cut the lobster in half,
1:20:10 > 1:20:13remove the meat out of the claws, we're just going to stuff
1:20:13 > 1:20:16the meat back into the shell of half the lobster, all right?
1:20:16 > 1:20:18- So that's that one. - Am I in the way?
1:20:18 > 1:20:21We've got some chips happening over here. No.
1:20:21 > 1:20:23We're going to be quite busy for this one,
1:20:23 > 1:20:26but first of all we got some onions - I need to get these
1:20:26 > 1:20:29cooking, so we can start off just by colouring the onions.
1:20:29 > 1:20:32Got the potatoes there, Mr Galmiche, that would be great.
1:20:32 > 1:20:34Oui, monsieur.
1:20:34 > 1:20:36So finely, finely chopped onions through there,
1:20:36 > 1:20:39so you get them nice and small, all right?
1:20:39 > 1:20:43Now you don't cry when you chop an onion with a sharp knife.
1:20:43 > 1:20:45Is that real or is that a myth?
1:20:45 > 1:20:48No, that's true, make sure your knives are really, really sharp,
1:20:48 > 1:20:50that's the key to this one.
1:20:50 > 1:20:52Straight in the pan...
1:20:52 > 1:20:55You know if you put a two pence in your mouth, that will also work.
1:20:55 > 1:20:58Oh, come on, it's like that old tale about putting
1:20:58 > 1:21:02- a spoon in your mouth and all that sort of stuff. - No, really, you don't.
1:21:02 > 1:21:03People just tell you that
1:21:03 > 1:21:05because you just look daft in the kitchen when you're doing it.
1:21:05 > 1:21:08Right, we're going to do our little spice mix,
1:21:08 > 1:21:10so I've got a mixture of spices, we've got cumin,
1:21:10 > 1:21:12we've got coriander seeds, peppercorns, a little
1:21:12 > 1:21:17bit of dried chilli, we've got some ginger, some garlic and some chilli.
1:21:17 > 1:21:20What we're going to do is dry-fry this, first of all,
1:21:20 > 1:21:24with the coconut and toast the coconut while we're doing it.
1:21:24 > 1:21:28You only probably need two potatoes, nice and like pommes frites, please.
1:21:28 > 1:21:31- Oui, monsieur. - Thank you very much.
1:21:31 > 1:21:33We're going to dry-fry these in a hot pan.
1:21:33 > 1:21:36They go straight on and we can probably add a little
1:21:36 > 1:21:39bit of oil to get them going.
1:21:39 > 1:21:43Just fry these off, get that nice and going, first of all.
1:21:45 > 1:21:48Onions on and then we'll thinly slice our ginger, like that.
1:21:48 > 1:21:52You see this lobster here, it's just been par-cooked, all right?
1:21:52 > 1:21:53Yes, that looks this good.
1:21:53 > 1:21:56I'm just looking at the ingredients you've got in there.
1:21:56 > 1:21:59What you can do now is add some of this coconut as well, you see.
1:21:59 > 1:22:01My mum cooks with coconut a lot,
1:22:01 > 1:22:04a lot of her curries she does with coconut, so...
1:22:04 > 1:22:06It is, I mean, fresh coconut, if you can get it, is fantastic,
1:22:06 > 1:22:07if you can grate it.
1:22:07 > 1:22:09This is desiccated coconut.
1:22:09 > 1:22:12It works fantastically well in this, I have to say, but we've got the
1:22:12 > 1:22:16addition of coconut milk as well, so there's plenty of ingredients
1:22:16 > 1:22:20going in, so ginger, garlic, onions go into our sauce first.
1:22:20 > 1:22:23Right, how are we doing with those chips?
1:22:23 > 1:22:25You know, I've never tasted a lobster curry in my life.
1:22:25 > 1:22:29- You've never had a lobster curry? - No.- Well, you want it with chips, you see.
1:22:29 > 1:22:33We haven't got time to be triple-frying these, so they go straight in.
1:22:36 > 1:22:40The Frenchman will keep an eye on the old pommes frites.
1:22:40 > 1:22:42So, James, keep the claw and the head?
1:22:42 > 1:22:44Yeah, keep the claw, yeah, and all the meat,
1:22:44 > 1:22:47I'm going to use the meat to go back in the sauce, you see.
1:22:47 > 1:22:50Take the tail out, chop it all up, give me the meat
1:22:50 > 1:22:51and just leave me the shell.
1:22:51 > 1:22:53- Got you, got you. - That is it, and I want all the meat,
1:22:53 > 1:22:55that's going to go back in the sauce.
1:22:58 > 1:23:02So, you see, this is like toasting as well, which we've got in here.
1:23:02 > 1:23:05Is that just any pan, you've just done that in a normal pan or is it
1:23:05 > 1:23:08a special pan that you would dry-fry with?
1:23:08 > 1:23:10- It's a normal pan. - It's a normal, bog-standard pan.
1:23:10 > 1:23:12It's a normal, normal pan.
1:23:12 > 1:23:15Now you mentioned there's new characters coming into Casualty,
1:23:15 > 1:23:17- can you tell us anything else? - Oh, yes.
1:23:17 > 1:23:20Is there anything we should look out for as well as the new characters?
1:23:20 > 1:23:23Well, there's an old character that might be making an appearance,
1:23:23 > 1:23:28a couple of old faces from Casualty might make a reappearance, yeah.
1:23:28 > 1:23:32I think it will please the hard-core fans a lot, yeah,
1:23:32 > 1:23:36we've got some interesting stories, we've always got our great stunts
1:23:36 > 1:23:38so we've always got the guest artist.
1:23:38 > 1:23:41The best part about working on a show like Casualty,
1:23:41 > 1:23:43because it's the Accident & Emergency department,
1:23:43 > 1:23:46every week we have different guest artists who
1:23:46 > 1:23:49come in with their stories, so it is not like a soap,
1:23:49 > 1:23:52maybe where you have the same people every week.
1:23:52 > 1:23:54We have a different story,
1:23:54 > 1:23:56so you get to meet old mates who come by and do, you know,
1:23:56 > 1:24:00the occasional episode and every week you're meeting brand-new people
1:24:00 > 1:24:03to work with, which is one of the greatest parts about the job,
1:24:03 > 1:24:07really, so there are some great guest artist stories.
1:24:07 > 1:24:11- Am I in the way?- No, you're not in the way.- I've finished them.
1:24:11 > 1:24:17- Have you ever done Casualty live? - We joke about it a lot, you know.
1:24:17 > 1:24:20You know what's going to happen now.
1:24:20 > 1:24:23It's coming, it's coming any minute now.
1:24:23 > 1:24:25I think we could do a few scenes live
1:24:25 > 1:24:29but you couldn't do those medical massive transferring people off
1:24:29 > 1:24:33trolleys onto beds and pretending to inject, you know, shocking with...
1:24:33 > 1:24:36Who's to say we don't press the wrong button
1:24:36 > 1:24:38and we actually shock somebody?
1:24:38 > 1:24:44- It's not plugged in, I'm assuming. - I'm not saying anything. No, no, it's not.
1:24:44 > 1:24:46I've just made... The little bit of spice is there.
1:24:46 > 1:24:49We're going to add some of this - turmeric in here as well.
1:24:49 > 1:24:52- Lovely.- There's tamarind as well, which I absolutely love.
1:24:52 > 1:24:55- Can you chop those herbs up as well? - I certainly can, yes.
1:24:55 > 1:25:00Tamarind, I'll absolutely love this stuff. It's, erm...
1:25:00 > 1:25:02- It's not...- It's unusual. - I think tamarind is fantastic.
1:25:02 > 1:25:06In we go with a bit of coconut milk and we start to bring all
1:25:06 > 1:25:09this lot together, so you start to get this curry.
1:25:09 > 1:25:12At this point, we can then throw in our lobster as well.
1:25:15 > 1:25:17You guys make it look so easy,
1:25:17 > 1:25:19chopping up a lobster to look like that
1:25:19 > 1:25:23when I saw it looking like a whole lobster a second ago.
1:25:23 > 1:25:27- It's very impressive.- Well, it's just years of practice, isn't it?
1:25:27 > 1:25:30- I mean, it's your job, you've been doing it 15 or 20 years.- Exactly.
1:25:30 > 1:25:34- That's it.- But a little bit more of this coconut milk as well.
1:25:34 > 1:25:35We can start to bring it together.
1:25:35 > 1:25:38- How are our chips doing, anyway? - They will be ready when you are.
1:25:38 > 1:25:42For this you can make, I mean, you can use any type of prawns, for instance.
1:25:42 > 1:25:45You know, you could make it with that. It's brilliant with crab
1:25:45 > 1:25:48but I just thought with a lobster one, it's a great, great dish.
1:25:48 > 1:25:51If you can pop the little bit of herbs in there.
1:25:51 > 1:25:54- I'm not going to use your shells. I'm not going to bother with this one.- OK.
1:25:54 > 1:25:57- What is that there?- Right, we've got about a minute for the chips.
1:25:57 > 1:26:00- In a minute, they will be ready. - Flat-leaf parsley.
1:26:00 > 1:26:03Little bit of coriander gone in there. Throw it in.
1:26:05 > 1:26:08- I'll season that up as well.- It smells amazing.- Yes, it does.
1:26:08 > 1:26:11Do you know, the number of people I've told that I'm
1:26:11 > 1:26:14coming on Saturday Kitchen and they've all, without fail,
1:26:14 > 1:26:17not one person, have they not said, "I love that show, it's amazing.
1:26:17 > 1:26:18"I think it's great."
1:26:18 > 1:26:21And now I sort of know why because I'm going to get to taste it.
1:26:21 > 1:26:25It's even better, and, like, watching you make this.
1:26:25 > 1:26:27Well, this, to me, it's one of my favourite, favourite curries
1:26:27 > 1:26:31that I had in Atul's restaurant and I wanted to show you this,
1:26:31 > 1:26:34cos I think it's just wonderful. I think it's brilliant,
1:26:34 > 1:26:38so you've got the desiccated coconut as well as the coconut milk.
1:26:38 > 1:26:41Look at him, piling the little chips up. He's very good, you know.
1:26:41 > 1:26:44- Happy with that, chef?- Yes. - A little bit of salt on there.
1:26:44 > 1:26:47- I've put some sea salt already. - All right, chef, there you go.
1:26:47 > 1:26:50I'll put a little bit of salt... Where's the salt?
1:26:50 > 1:26:54Thank you - a tiny bit of salt in there. Switch that lot off.
1:26:55 > 1:27:02- And then you've got this... lobster curry...- Smells gorgeous.
1:27:02 > 1:27:05..which is the diced lobster in there.
1:27:07 > 1:27:09I think this is just...
1:27:09 > 1:27:14- You can put it back in the shell if you wish but...- Wow!
1:27:14 > 1:27:17- Are you starting to set fire...- No, I'm not.- Just leave it alone,
1:27:17 > 1:27:21- I turn my back on you and you're just fiddling around with stuff. - I left it on.
1:27:21 > 1:27:22Well, there you have it.
1:27:22 > 1:27:25- Nice plate, though. - There you have it.- Very fancy.
1:27:25 > 1:27:29My idea, or hopefully it's going to be your idea, of food heaven
1:27:29 > 1:27:30so dive into that.
1:27:30 > 1:27:32- Wow!- With chips, not rice.
1:27:32 > 1:27:36- I'm so excited. - Just a little bit of chips.- Ah!
1:27:36 > 1:27:39I just want to say it's lovely...
1:27:39 > 1:27:40To go with this, Susy has chosen...
1:27:45 > 1:27:48Tell us what do you think I think that's just a brilliant,
1:27:48 > 1:27:51brilliant curry.
1:27:51 > 1:27:53Speechless?
1:27:53 > 1:27:57I'm just going to have some more before I tell you how great it is.
1:27:57 > 1:27:59If you want to cool it down, put some lime in there,
1:27:59 > 1:28:03there's a bit of kick from the chilli, but...
1:28:03 > 1:28:04- Daniel.- Cheers.
1:28:04 > 1:28:08I just think that is just lovely, it's mild, but it's not too heavy.
1:28:09 > 1:28:13- Your first lobster curry, what do you reckon?- It's...heaven.
1:28:13 > 1:28:17- It's incredible.- Well, that's all for today on Saturday Kitchen.
1:28:17 > 1:28:19Thanks to Daniel Galmiche,
1:28:19 > 1:28:20Ben Tish and Sunetra Sarker.
1:28:20 > 1:28:23Thank you very much, and cheers to Susy Atkins for the wine choices.
1:28:23 > 1:28:26Remember all of today's recipes are, of course, on our website.
1:28:26 > 1:28:28Go to bbc.co.uk/Saturday Kitchen -
1:28:28 > 1:28:30you can enjoy some more great recipes
1:28:30 > 1:28:32from the back catalogue tomorrow morning
1:28:32 > 1:28:34over on BBC Two in another Best Bites show.
1:28:34 > 1:28:36We'll see you back here live next week,
1:28:36 > 1:28:40- but from all of us here - Happy New Year.- ALL: Happy New Year.- Cheers.
1:28:40 > 1:28:41ALL: Cheers.
1:28:47 > 1:28:49Subtitles by Red Bee Media Ltd