30/12/2017

0:00:02 > 0:00:04Good morning. New Year's Eve is almost upon us, so let's get

0:00:04 > 0:00:06the party started. I'm Matt Tebbutt and this is our special

0:00:06 > 0:00:08New Year's edition of Saturday Kitchen.

0:00:28 > 0:00:31Welcome to the show. Now, you can tell it's a special show

0:00:31 > 0:00:33because I've ditched the denim, nearly,

0:00:33 > 0:00:36and I've got a jacket on and a little pocket handkerchief.

0:00:36 > 0:00:39And also looking fabulous in their glad rags are the fantastic chefs -

0:00:39 > 0:00:41Anna Jones, champion of vegetarian cuisine,

0:00:41 > 0:00:42and the legendary Raymond Blanc.

0:00:42 > 0:00:45And in charge of the drinks trolley today is the brilliant Sandia Chang.

0:00:45 > 0:00:48- Good morning, everyone. - Good morning.- Good morning.

0:00:48 > 0:00:51- Good morning, my friend.- You look very smart.

0:00:51 > 0:00:54- For the occasion.- Had to dress up for you. You look very smart.

0:00:54 > 0:00:55I know, I know. Look at me.

0:00:55 > 0:00:57Nice and tight.

0:00:57 > 0:01:01Now, Anna, you're sort of queen of vegetarian food, aren't you?

0:01:01 > 0:01:03- Thank you.- A lot of people going vegetarian this time of year,

0:01:03 > 0:01:06sort of lighter food. What have you got for us today?

0:01:06 > 0:01:10I've got a delicious celebratory celeriac, sweet garlic pie.

0:01:10 > 0:01:12- Nice.- So, yeah, a real crowd pleaser.

0:01:12 > 0:01:14Very nice. Look forward to that a bit later on.

0:01:14 > 0:01:18Raymond. Culinary legend, I think that's fair to say.

0:01:18 > 0:01:20All the ingredients you're using today

0:01:20 > 0:01:21you've sourced from Le Manoir,

0:01:21 > 0:01:25- is that right?- Most of it, besides, of course, the steak.

0:01:25 > 0:01:29- OK.- What I try to do is to do a Maman Blanc dish.

0:01:29 > 0:01:32My mum would cook the meat once a week.

0:01:32 > 0:01:35We would have steak every Saturday

0:01:35 > 0:01:37- with French fries or sauteed potatoes.- Really?

0:01:37 > 0:01:40And I really want to teach you to do a simple steak with the best jus

0:01:40 > 0:01:42made with water.

0:01:42 > 0:01:44- Really? Water?- No stock, water and you'll see...

0:01:44 > 0:01:47- Good. Look forward to that. - ..a three-star Michelin dish.

0:01:47 > 0:01:49- At least.- Look forward to that.

0:01:49 > 0:01:51Sandia, Christmas, New Year, champagne expert,

0:01:51 > 0:01:53it's kind of a gift for you, isn't it?

0:01:53 > 0:01:54Yes, the perfect time of year for me.

0:01:54 > 0:01:56- Yeah.- We've got some great white

0:01:56 > 0:01:58wine, red wine and, hopefully, definitely, champagne.

0:01:58 > 0:02:00Champagne. I'm using a bit of champagne as well.

0:02:00 > 0:02:03And we've got some delicious treats from the BBC food archives as well,

0:02:03 > 0:02:07from Rick Stein, Nigel Slater, The Hairy Bikers and Nigella Lawson.

0:02:07 > 0:02:09Now, our special guest today is a much-loved actor who has become a

0:02:09 > 0:02:13household name with his roles in EastEnders and Gavin & Stacey.

0:02:13 > 0:02:17He's since served time in The Hatton Garden Job and survived the I'm A

0:02:17 > 0:02:21Celebrity jungle and can only be the brilliant Larry Lamb.

0:02:21 > 0:02:22Larry, good to have you.

0:02:22 > 0:02:23How are you?

0:02:25 > 0:02:28You're a very keen cook, aren't you? LARRY CHUCKLES

0:02:28 > 0:02:30- What are you laughing at? - Listen to all that.

0:02:30 > 0:02:33- My, my, my.- That's good, though, isn't it?

0:02:33 > 0:02:36It's good, though, isn't it? You said it beautifully.

0:02:36 > 0:02:38Sounds a lot better than it really is.

0:02:38 > 0:02:40But, yeah, yeah, I can cook, that's it.

0:02:40 > 0:02:43I can cook. I'm a cook, not a chef.

0:02:43 > 0:02:46- Right.- And I'm a very good assistant is what it is.

0:02:46 > 0:02:49I know how to do everything, chop everything up, get everything ready,

0:02:49 > 0:02:52prepare it all and put it right there for the master or mistress.

0:02:52 > 0:02:54You spend quite a lot of time in France.

0:02:54 > 0:02:56- Yeah, I do.- So, do you do a lot of French cooking?

0:02:56 > 0:02:58No, I don't do a lot of French cooking.

0:02:58 > 0:03:01I tend to do the same things wherever I am.

0:03:01 > 0:03:05My partner is a French woman and so when it comes to the French touch,

0:03:05 > 0:03:09- that's... You know, that's what she does.- Right.- That's it.- OK.

0:03:09 > 0:03:13I've got my sort of old standard group of favourites, shall we say,

0:03:13 > 0:03:16and I perform them wherever I am.

0:03:16 > 0:03:19Now, listen, food heaven and food hell, later on in the day.

0:03:19 > 0:03:22- Yeah.- What's your idea of food heaven?

0:03:22 > 0:03:23There's so many of them.

0:03:23 > 0:03:26I suppose, really, something...

0:03:26 > 0:03:29A thing that we used to have as a treat for a Sunday morning breakfast

0:03:29 > 0:03:32was scallops, seared scallops, with bacon.

0:03:32 > 0:03:34Right. Nice.

0:03:34 > 0:03:37If it's not... If it's not breakfast time,

0:03:37 > 0:03:38sometimes done with a bit of cabbage,

0:03:38 > 0:03:40a few little herbs and things.

0:03:40 > 0:03:42- Yeah.- Yeah, but definitely seared

0:03:42 > 0:03:45scallops with some quite well cooked,

0:03:45 > 0:03:47but not too well cooked, bacon.

0:03:47 > 0:03:49Now, what about hell?

0:03:49 > 0:03:51- Hell?- This is a peculiar one. - This is a peculiar one,

0:03:51 > 0:03:54but there's two things that I really don't like and one is the texture

0:03:54 > 0:03:56- of tongue.- Yeah.

0:03:56 > 0:03:58And the other is...

0:03:58 > 0:04:00- turbot.- Yeah.

0:04:00 > 0:04:01See, I thought that was...

0:04:01 > 0:04:04- That was quite unusual.- The funny thing about the texture of

0:04:04 > 0:04:07turbot and there's certainly a thing about the texture of tongue...

0:04:07 > 0:04:10I think you might be shouted down here.

0:04:10 > 0:04:11- I think...- Not by me.

0:04:11 > 0:04:13..amazing.

0:04:13 > 0:04:16A man who has lived by the sea and not loved turbot,

0:04:16 > 0:04:18because turbot is one of the most noble fish...

0:04:18 > 0:04:20- Yeah.- ..that you can possibly have.

0:04:20 > 0:04:21- Yeah, yeah.- It's a noble fish.

0:04:21 > 0:04:25Especially line caught, a big, fat turbot, thick fillet.

0:04:25 > 0:04:28- Oh, give it to me, I'll cook it for you next time.- Yeah?

0:04:28 > 0:04:32Well, you know, if you can swing me to it, that's great.

0:04:32 > 0:04:34OK, so, look, we've got your heaven and hells.

0:04:34 > 0:04:36- Yeah.- So, if it's going to be food heaven,

0:04:36 > 0:04:38I'm going to do scallops and bacon.

0:04:38 > 0:04:41- I'm loving it.- Scallops, bacon and cabbage.- I'm loving it. And cabbage?

0:04:41 > 0:04:43And cabbage, because you like cabbage.

0:04:43 > 0:04:44A little bit of tarragon in there.

0:04:44 > 0:04:46Yeah, but fresh... Fresh, like spring cabbage?

0:04:46 > 0:04:47It will be savoy cabbage.

0:04:47 > 0:04:49- Will it?- Yeah.- That's all right. A bit of green left in it?

0:04:49 > 0:04:52- Yeah.- Very good.- Is that all right? - I'm loving it. Yeah.- Excellent!

0:04:52 > 0:04:55So, I'm going to saute scallops and finish them with lemon juice,

0:04:55 > 0:04:57thyme and serve them with some

0:04:57 > 0:04:58softened fennel, some carrot, celeriac,

0:04:58 > 0:05:00pancetta and the cabbage.

0:05:00 > 0:05:02I'm going to pour over tarragon and bacon-infused stock,

0:05:02 > 0:05:05and finish with little, sort of, crunchy bacon shards.

0:05:05 > 0:05:06But obviously, if Larry's going to get hell,

0:05:06 > 0:05:09it's going to be roasted turbot with calf's tongue and a grain mustard

0:05:09 > 0:05:12sauce, because you don't like creamy sauces either, do you?

0:05:12 > 0:05:14- No, I don't like creamy sauces. - Right. So, I'm going to saute

0:05:14 > 0:05:16the tongue with the turbot and then I'm going to

0:05:16 > 0:05:19serve them with a sauce of shallots and garlic and white wine vinegar,

0:05:19 > 0:05:21cream, mustard and finished with some chives.

0:05:21 > 0:05:25But as we're not live today, what Larry gets is down to fate.

0:05:25 > 0:05:28Stay tuned to find out how a little later on.

0:05:28 > 0:05:31Right, let's get on with the cooking then. Anna, how can I help?

0:05:31 > 0:05:34Well, we're going to start off with a bit of pastry,

0:05:34 > 0:05:37so we're doing this delicious celeriac pie.

0:05:37 > 0:05:40- Right.- We've got some pastry already made, so, actually, it's over there.

0:05:40 > 0:05:43You could start rolling that out for me, if you don't mind?

0:05:43 > 0:05:45So, the pastry's really, really simple.

0:05:45 > 0:05:47It's just some spelt flour, some butter, a bit of cheese,

0:05:47 > 0:05:49some lemon zest and some herbs.

0:05:49 > 0:05:50You can actually just use

0:05:50 > 0:05:53shop-bought pastry at home, if you wanted to.

0:05:53 > 0:05:55- Yeah.- And a good trick, if you want to kind of amp up your shop-bought

0:05:55 > 0:05:58pastry, is you can grate the lemon zest and chopped herbs all over the

0:05:58 > 0:06:00- board.- OK.- And then as you roll it out,

0:06:00 > 0:06:04it kind of mixes in and just makes it a bit more special, so...

0:06:04 > 0:06:06Now, you're using spelt flour here, right?

0:06:06 > 0:06:07Yeah. Yeah, yeah, yeah.

0:06:07 > 0:06:09Why are you using that? Is it for health reasons?

0:06:09 > 0:06:10Not necessarily for health reasons.

0:06:10 > 0:06:13I just think it's got a really nice kind of nutty flavour

0:06:13 > 0:06:16and, yeah, I just...

0:06:16 > 0:06:18I just like it. I use normal flour as well.

0:06:18 > 0:06:21But I do think that some people kind of, you know,

0:06:21 > 0:06:23react a bit better to it as well.

0:06:23 > 0:06:27- Yeah.- So, in here, I've got some garlic cloves.

0:06:27 > 0:06:29It actually looks like a lot of garlic cloves

0:06:29 > 0:06:31and it is quite a lot of garlic cloves,

0:06:31 > 0:06:34but they've been blanched in some hot water for two to three minutes,

0:06:34 > 0:06:37so it just takes the sting out of their tail.

0:06:37 > 0:06:41I'm going to pop a bit of honey in here, a little bit of balsamic

0:06:41 > 0:06:43and a splash of water.

0:06:43 > 0:06:47- OK.- And then they are just going to...

0:06:48 > 0:06:50..just cook down there, get really

0:06:50 > 0:06:53lovely and caramelly and they're going to punctuate the pie.

0:06:53 > 0:06:57Some really nice hits of flavour, but not that really strong,

0:06:57 > 0:06:59sometimes slightly acrid garlic flavour you get.

0:06:59 > 0:07:03Sure. You describe yourself as kind of gently vegetarian.

0:07:03 > 0:07:07Gently vegetarian. Yeah, I guess that's a good way of describing it.

0:07:07 > 0:07:09I am totally vegetarian,

0:07:09 > 0:07:12but I guess I'm just not on my soapbox about it.

0:07:12 > 0:07:15- Right.- I love food, I love the joy of food,

0:07:15 > 0:07:19I love the joy of eating and I think the moment you kind of

0:07:19 > 0:07:22create kind of negatives or noes around eating,

0:07:22 > 0:07:24that's the moment that you turn people off.

0:07:24 > 0:07:28So I love vegetarian food and I just try and cook the most delicious,

0:07:28 > 0:07:33joyful vegetarian food I can and hope that's what helps change.

0:07:33 > 0:07:36You grew up in California, didn't you?

0:07:36 > 0:07:39I spent a bit of time in California growing up, yeah.

0:07:39 > 0:07:41And then, yeah, California and London,

0:07:41 > 0:07:43so a pretty good combination.

0:07:43 > 0:07:46Is that where the sort of healthy eating side of things came from?

0:07:46 > 0:07:48I guess the roots of that are there.

0:07:48 > 0:07:51I've always sort of grown up with quite healthy food around.

0:07:51 > 0:07:57And, yeah, I guess that's where kind of the root of it came from.

0:07:57 > 0:07:59And also just working in food.

0:07:59 > 0:08:03I think the reason I became vegetarian, I was working as a chef,

0:08:03 > 0:08:06cooking and eating a lot and just felt a bit jaded,

0:08:06 > 0:08:08my body didn't feel that great,

0:08:08 > 0:08:10and I just decided to give up meat and fish

0:08:10 > 0:08:15as an experiment for six weeks and kind of haven't looked back, really.

0:08:15 > 0:08:19The last time you were on this show, you were on with your old boss Jamie

0:08:19 > 0:08:22- Oliver.- Yeah.- And he was saying there was a time when you used to

0:08:22 > 0:08:25work with him that you did really enjoy eating meat,

0:08:25 > 0:08:27so it was quite a big departure.

0:08:27 > 0:08:31It was, yeah, and definitely I've worked in butchers'...

0:08:31 > 0:08:32- That looks amazing.- Thank you.

0:08:32 > 0:08:35If you could grate that bit of celeriac for me, that

0:08:35 > 0:08:37would be fantastic. That's going to go on the top of the pie.

0:08:37 > 0:08:40Yeah, it was a bit of a departure.

0:08:40 > 0:08:43I worked in a butcher's, I ate meat.

0:08:43 > 0:08:45You worked in a butcher's?

0:08:45 > 0:08:48Well, as part of my chef's training I worked in a butcher's, so they

0:08:48 > 0:08:51would bring whole lambs in and we were cutting them up.

0:08:51 > 0:08:53It has been a really, really

0:08:53 > 0:08:56exciting journey and I find cooking in this way

0:08:56 > 0:09:00actually more exciting than I did when I ate meat and fish.

0:09:00 > 0:09:02I've just got some celeriac in here, Matt.

0:09:02 > 0:09:05It's been blanched for about seven minutes.

0:09:05 > 0:09:07I've got some grain mustard,

0:09:07 > 0:09:08a good bit of creme fraiche.

0:09:08 > 0:09:14I'm going to throw some lovely sharp grated Cheddar in there.

0:09:14 > 0:09:16And this is going to be the filling of our pie.

0:09:16 > 0:09:19We're going to have a little bit of Worcester sauce.

0:09:19 > 0:09:20This is a vegetarian one because

0:09:20 > 0:09:22some Worcester sauces have anchovies in.

0:09:22 > 0:09:24You can obviously just use

0:09:24 > 0:09:27a normal one if you're not worried about that.

0:09:27 > 0:09:29You've written a couple of books.

0:09:29 > 0:09:32Your latest, The Modern Cook's Year.

0:09:32 > 0:09:34Yes. Yeah, yeah, yeah.

0:09:34 > 0:09:36That came out a little while ago.

0:09:36 > 0:09:39It is kind of my exploration of the seasons, really,

0:09:39 > 0:09:41like a year in my kitchen.

0:09:41 > 0:09:42So as well as going through

0:09:42 > 0:09:45the seasonal ingredients that are around,

0:09:45 > 0:09:47it's also all about kind of,

0:09:47 > 0:09:50as I said, mood, things that change,

0:09:50 > 0:09:52the things I crave at different times of the year.

0:09:52 > 0:09:56Thank you. Those look great. You can turn those off now.

0:09:56 > 0:09:57So, yeah, it's a whopper.

0:09:57 > 0:09:59Over 250 recipes.

0:09:59 > 0:10:00It is a beautiful book.

0:10:00 > 0:10:02- Thank you.- I tell you what it reminds me of,

0:10:02 > 0:10:04one of those beautiful Nigel Slater ones.

0:10:04 > 0:10:08Thank you. Well, he's a big hero, so that is a huge compliment.

0:10:08 > 0:10:11In my old life, when I worked for Jamie Oliver,

0:10:11 > 0:10:13it was as a food stylist,

0:10:13 > 0:10:16so that whole kind of visual side of the book.

0:10:16 > 0:10:19That is a huge thing in cookery books.

0:10:19 > 0:10:22Yeah, it is and I think people, as much as they read the recipes,

0:10:22 > 0:10:24they want to look at the pictures

0:10:24 > 0:10:27and I think that's what people respond

0:10:27 > 0:10:31really well to. So just a couple of eggs going in here just to bind it

0:10:31 > 0:10:35- all.- There was a lovely little quote from you saying that it's the sort

0:10:35 > 0:10:39of book that you'll get halfway through and then you realise it's

0:10:39 > 0:10:41- actually vegetarian.- Yeah, that's what I hope.

0:10:41 > 0:10:45That's my hope because I think that no-one wants to be preached to,

0:10:45 > 0:10:48especially not about food.

0:10:48 > 0:10:52And that was my wish and lots of people have actually responded to

0:10:52 > 0:10:54that and said, "Oh, I didn't realise it was vegetarian."

0:10:54 > 0:10:58So, it's just about good, joyful, delicious food.

0:10:58 > 0:11:00All for that.

0:11:00 > 0:11:03So, that is our garlic cloves. They've sweetened up a bit,

0:11:03 > 0:11:06they've got those lovely herbs and a bit of honey there and that's

0:11:06 > 0:11:09going through the celeriac.

0:11:09 > 0:11:12OK, so there's a lot of texture to that.

0:11:12 > 0:11:14Yeah, a lot of textures

0:11:14 > 0:11:16and I think celeriac...

0:11:16 > 0:11:19Thank you so much. Then that's finished.

0:11:19 > 0:11:22So, I think celeriac is one of those things that's a really underrated

0:11:22 > 0:11:26vegetable. It isn't going to win any beauty contest, is it?

0:11:26 > 0:11:28It's quite ugly, isn't it?

0:11:28 > 0:11:31And people don't know what to do with it, but I think especially when

0:11:31 > 0:11:33you're talking about vegetarian cooking,

0:11:33 > 0:11:35it's brilliant because it's hearty.

0:11:35 > 0:11:39It's kind of got a really, really lovely texture and it's got quite an

0:11:39 > 0:11:42interesting kind of depth of flavour as well,

0:11:42 > 0:11:44so I use it loads and loads in my cooking.

0:11:44 > 0:11:48And here we are kind of getting a two-for-one out of the celeriac,

0:11:48 > 0:11:51really, because we're using the blanched celeriac as the base

0:11:51 > 0:11:55of the pie and then we're doing this lovely celeriac,

0:11:55 > 0:11:57sort of grated celeriac here,

0:11:57 > 0:12:00and that's going to form a really nice rosti topping.

0:12:00 > 0:12:04We just tossed it in a little bit of oil, some salt and pepper and that's

0:12:04 > 0:12:05going to crisp up on the top, so

0:12:05 > 0:12:08- you're getting two textures out of your vegetables.- Sure.

0:12:08 > 0:12:11And that's kind of, you know, when we were talking about different

0:12:11 > 0:12:14ways of building and layering flavour and texture,

0:12:14 > 0:12:17that's kind of how I think about using vegetables.

0:12:17 > 0:12:22And do you enjoy the process of cooking, styling for other people,

0:12:22 > 0:12:26- or do you prefer to do it for yourself?- No, I love doing it.

0:12:26 > 0:12:30I love cooking and I love eating and I love learning, actually, so it's

0:12:30 > 0:12:32been a really brilliant

0:12:32 > 0:12:35opportunity for me, styling other people's books, to learn about their

0:12:35 > 0:12:37style of cooking and what they do.

0:12:37 > 0:12:40I was lucky enough to work with the late, great Carluccio on some of his

0:12:40 > 0:12:44books and the stuff I learnt about pasta and how to roll things and

0:12:44 > 0:12:48watched him teach me how to make agnolotti and you can't buy those

0:12:48 > 0:12:53experiences, so that's what keeps me interested and keeps me learning.

0:12:53 > 0:12:55So, we are ready.

0:12:55 > 0:12:57We're going to leave a little

0:12:57 > 0:12:59overlap and we're going to cut it off when it comes out.

0:12:59 > 0:13:03That goes in for an hour at about 180.

0:13:03 > 0:13:04OK.

0:13:10 > 0:13:12OK, here we go.

0:13:12 > 0:13:14We've got a lovely one here.

0:13:15 > 0:13:19And this is a brilliant pie because it feels generous.

0:13:19 > 0:13:22It feels like the centre of the table.

0:13:22 > 0:13:25Even if you've got people who are meat eaters...

0:13:25 > 0:13:26It is very good-looking.

0:13:26 > 0:13:28..or aren't used to eating

0:13:28 > 0:13:30vegetarian food, then no-one is going

0:13:30 > 0:13:32to be disappointed.

0:13:32 > 0:13:34And it smells nutty, doesn't it?

0:13:34 > 0:13:39It smells nutty and toasty, exactly. That's the pastry.

0:13:39 > 0:13:40It's a real centrepiece.

0:13:40 > 0:13:42Right, remind us what that's called.

0:13:42 > 0:13:45- So, that's my sweet garlic and celeriac pie.- Delicious.

0:13:50 > 0:13:52OK. Cor, it's heavy, ain't it?

0:13:52 > 0:13:54Yeah, it's quite a heavy one.

0:13:54 > 0:13:57That's quite a nice plate, that. Right, are we serving it up?

0:13:57 > 0:13:59- It smells great.- Oh, good.

0:13:59 > 0:14:04It looks wholesome and very, very beautiful and technically perfect.

0:14:04 > 0:14:05Technically perfect?!

0:14:05 > 0:14:08I mean, I'll take that. Amazing!

0:14:08 > 0:14:10I love the idea to have used spelt flour.

0:14:10 > 0:14:14She could have used chestnut flour or many other flours which are

0:14:14 > 0:14:17delicious as well and have got a very good texture.

0:14:17 > 0:14:20I think that's a brilliant, brilliant idea.

0:14:20 > 0:14:22Absolutely delicious.

0:14:22 > 0:14:28Beautifully done. It's a thin-crust, beautiful textures.

0:14:28 > 0:14:29Great garlic flavour.

0:14:29 > 0:14:31I'm feeling quite pleased with myself at the moment.

0:14:31 > 0:14:34I was a bit nervous about Raymond trying my food.

0:14:34 > 0:14:36I am the kindest guest you can possibly have.

0:14:36 > 0:14:40- Sandia, what are we drinking?- Yeah, let's get some wine in the glasses.

0:14:40 > 0:14:43I've picked a lovely Chilean Chardonnay to go with your tart.

0:14:43 > 0:14:45I needed something quite rich,

0:14:45 > 0:14:47but still refreshing,

0:14:47 > 0:14:52so we have a Chilean Chardonnay from Head Honcho.

0:14:52 > 0:14:56- Good label.- Yeah, lovely, right? Very fitting for today.

0:14:56 > 0:15:00- Yeah.- There is a lovely sort of touch of brioche in there for the

0:15:00 > 0:15:03- nice crustiness of your pie. - Delicious.

0:15:03 > 0:15:06Lots of lemon zest in there as well because I feel like the pie,

0:15:06 > 0:15:09although it's all vegetarian, it's quite rich in flavour.

0:15:09 > 0:15:11So it needs a little bit of...

0:15:11 > 0:15:13zestiness.

0:15:13 > 0:15:17I wouldn't have thought a vegetarian dish could be that rich.

0:15:17 > 0:15:18It's quite hearty, actually.

0:15:18 > 0:15:20This is one I serve when people

0:15:20 > 0:15:22are a bit sceptical about vegetarian food.

0:15:22 > 0:15:25There's lots of herbaceousness in there. I get the rosemary

0:15:25 > 0:15:28and the sage in there. It's only £5.50 from Morrisons.

0:15:28 > 0:15:30- Really?- It goes perfectly. - It is quite big, isn't it?

0:15:30 > 0:15:34Yeah. A little bit of French oak to get that nice creamy palate.

0:15:34 > 0:15:38- How is it?- It smells absolutely lovely.

0:15:38 > 0:15:41- A super flavour.- I could definitely have a few glasses of that.

0:15:41 > 0:15:43- Cheers.- That was amazing.

0:15:43 > 0:15:45- Thank you so much.- That is stunning.- My pleasure.

0:15:45 > 0:15:48Right, now it's time to join Rick Stein and he's having a fine old

0:15:48 > 0:15:50time wassailing in Cornwall. Take a look.

0:15:57 > 0:15:59Hard to believe it, I know,

0:15:59 > 0:16:03but it really does snow sometimes in Cornwall, and as luck would have it,

0:16:03 > 0:16:08it arrived right on cue to add an even more festive touch

0:16:08 > 0:16:11to the annual wassailing ceremony at Cotehele,

0:16:11 > 0:16:15something celebrated with HUGE enthusiasm by all concerned.

0:16:16 > 0:16:19And even the apples apparently love it.

0:16:31 > 0:16:33Green man, would you tell us about wassailing?

0:16:33 > 0:16:37Well, wassailing comes from Saxon times, I believe.

0:16:37 > 0:16:40It actually is just celebrating the earth

0:16:40 > 0:16:43and celebrating the fact that these trees bring forth fruit every year,

0:16:43 > 0:16:46time after time, and paying them back a little.

0:16:46 > 0:16:50This gentleman, in a moment, will put some juice back into the earth,

0:16:50 > 0:16:52which symbolises the full cycle of nature.

0:16:52 > 0:16:55That's what we're here to celebrate. Yes.

0:16:55 > 0:16:59It is customary at this time of the year to stand on the ancient land

0:16:59 > 0:17:02and celebrate the earth's cycles.

0:17:02 > 0:17:05The renewal of life

0:17:05 > 0:17:09and the hopes for a good harvest of food and other produce in the next

0:17:09 > 0:17:11growing season.

0:17:11 > 0:17:17We wish you all a happy New Year and a wonderful wassail!

0:17:17 > 0:17:18CHEERING

0:17:23 > 0:17:30Old apple tree, we wassail thee, and hope thou will bear.

0:17:30 > 0:17:34- ALL:- Old apple tree, we wassail you! Hope thou will bear!

0:17:34 > 0:17:37- Hats full!- ALL:- Caps full!

0:17:37 > 0:17:41- Threescore sacks full. - ALL:- Threescore sacks full.

0:17:41 > 0:17:44Holler, good folk, holler!

0:17:44 > 0:17:45CHEERING

0:17:47 > 0:17:52And a good splash of this year's cider makes sure we get gallons of

0:17:52 > 0:17:54the stuff to drink next year.

0:17:59 > 0:18:02Well, this programme's called A Cornish Christmas.

0:18:02 > 0:18:04How much more Christmas can it get than this?

0:18:04 > 0:18:07It's snowing. There is a God.

0:18:07 > 0:18:11I mean, this is so wonderfully atmospheric.

0:18:11 > 0:18:14I just love that horse. I mean, that...

0:18:14 > 0:18:16That, in itself, is enough for me.

0:18:16 > 0:18:21It's just that sense of medieval life and this beautiful house

0:18:21 > 0:18:24and blessing of the apples.

0:18:24 > 0:18:26I mean, that's what Christmas is, really.

0:18:26 > 0:18:31It's a time to cheer yourself up, the dead heart of the season,

0:18:31 > 0:18:34and think about the new season to come.

0:18:36 > 0:18:38One of the great things about cold,

0:18:38 > 0:18:42snowy mornings at Christmas time is the recovery period which,

0:18:42 > 0:18:44at this time of year, should mean a good,

0:18:44 > 0:18:47hot punch to get the heart started again

0:18:47 > 0:18:49and the gastric juices flowing.

0:18:49 > 0:18:52This is a good one. It's called Smoking Bishop.

0:18:52 > 0:18:55Citrus fruit studded with cloves

0:18:55 > 0:18:58and gently roasted until they're softened.

0:18:58 > 0:19:00A good sprinkling of sugar

0:19:00 > 0:19:02and lashings of wine and port,

0:19:02 > 0:19:06with a stick of cinnamon, all left to steep for a while.

0:19:06 > 0:19:11Then squash the fruit to get all the juices out, strain it,

0:19:11 > 0:19:13warm it, and serve it.

0:19:13 > 0:19:16I was introduced to this drink by Xenia Irwin.

0:19:16 > 0:19:21She's a master of wine with a speciality for rustic drinks that go

0:19:21 > 0:19:23back in time in Devon and Cornwall.

0:19:23 > 0:19:27- So, what's this called?- This is a Smoking Bishop.

0:19:27 > 0:19:31It's a recipe that I found in Charles Dickens' A Christmas Carol.

0:19:31 > 0:19:33- Oh, good.- A traditional Cornish recipe.

0:19:33 > 0:19:37Well, not necessarily Cornish. But it's a very traditional recipe.

0:19:37 > 0:19:40It's an old-fashioned punch.

0:19:40 > 0:19:43It's quite weird, quite interesting.

0:19:43 > 0:19:45Very grapefruity.

0:19:45 > 0:19:47I rather like it. It's a little sweet.

0:19:47 > 0:19:50SHE SLURPS

0:19:50 > 0:19:53You're applying your wine taster's skills there, I note.

0:19:53 > 0:19:55You've got to slurp. You've got to slurp.

0:19:55 > 0:19:58You've got to get the air in to get the flavours out.

0:19:58 > 0:19:59It's quite bitter. Certainly

0:19:59 > 0:20:01the grapefruit comes through very strongly.

0:20:01 > 0:20:03I think possibly I under-spiced it.

0:20:03 > 0:20:06Maybe a bit more cloves to make it more traditional.

0:20:06 > 0:20:08It smells of cloves, doesn't it? Sniffing and drinking this,

0:20:08 > 0:20:11I'm thinking Dickens, I'm thinking Victorian,

0:20:11 > 0:20:14thinking rosy-cheeked people, probably through too much punch.

0:20:14 > 0:20:16- Probably.- By the coal fire.

0:20:16 > 0:20:18I'm thinking of putting a boot up

0:20:18 > 0:20:20by the fire and calling for one of those

0:20:20 > 0:20:25long clay pipes and maybe bring on the serving wenches.

0:20:25 > 0:20:27Xenia is a girl who knows her drinks

0:20:27 > 0:20:31and her next suggestion was a sort of Cornish Kir Royale,

0:20:31 > 0:20:35made with sloe gin and the local sparkling wine.

0:20:35 > 0:20:39My own sloe gin. Made by my own fair hands.

0:20:39 > 0:20:40What, from hedgerows in Cornwall?

0:20:40 > 0:20:43Local hedgerows. Local hedgerows.

0:20:43 > 0:20:45A lot of sugar, a lot of gin.

0:20:45 > 0:20:49Picked the berries, froze them, beat them up with a rolling pin,

0:20:49 > 0:20:53put them in a large one gallon container with a lot of sugar,

0:20:53 > 0:20:55a lot of gin and a vanilla pod.

0:20:55 > 0:20:59And then put them in the boot of the car, to roll around in the dark,

0:20:59 > 0:21:01to really macerate.

0:21:01 > 0:21:03Everyone says you should shake it every day.

0:21:03 > 0:21:05Much easier to just stick it in the

0:21:05 > 0:21:07boot of the car and leave it for a month. Let's have a taste.

0:21:07 > 0:21:08That is very good.

0:21:08 > 0:21:11I mean, I must say, I thought it was going to be a lot sweeter.

0:21:11 > 0:21:14But actually it's quite austere, but in a very...

0:21:14 > 0:21:15It's quite a stringent.

0:21:15 > 0:21:17It's quite lean and racy and dry.

0:21:17 > 0:21:18Lean and racy, yes.

0:21:18 > 0:21:21- It's quite elegant.- It's got that sort of plummy,

0:21:21 > 0:21:23plum stone taste as well.

0:21:23 > 0:21:27- It has.- It's a great fruit, sloe, isn't it?

0:21:27 > 0:21:32It's also surprisingly alcoholic.

0:21:32 > 0:21:34- Oh, not again, Xenia!- I'm really sorry about this.

0:21:34 > 0:21:35Where's the spittoon?

0:21:35 > 0:21:38- That's why it's called a heart starter.- We need a spittoon.

0:21:38 > 0:21:39You know, it's Christmas.

0:21:39 > 0:21:41- We're not doing spittoons today. - Fair enough.

0:21:41 > 0:21:43And, of course, the wine is Cornish too?

0:21:43 > 0:21:46The wine's Cornish. And what the English should be doing is making

0:21:46 > 0:21:49sparkling wine. We've got the right climate,

0:21:49 > 0:21:51we've got the right soil and we're really, really,

0:21:51 > 0:21:53really good at making sparkling wine.

0:21:53 > 0:21:57I think we can beat the champenoise at their own game.

0:21:57 > 0:21:58And what I like about Cornish

0:21:58 > 0:22:01sparkling wine is it's got that real cool

0:22:01 > 0:22:05freshness that comes from wet hedgerows full of elderflower.

0:22:05 > 0:22:07You're poetic. I like this, I like this.

0:22:07 > 0:22:10It comes naturally, darling.

0:22:10 > 0:22:12Put Dame Edna away.

0:22:12 > 0:22:14THEY LAUGH

0:22:19 > 0:22:22Thanks for that, Rick. Now, we saw him dipping into some festive

0:22:22 > 0:22:25fruity booze there. So, in honour of the fact that we have Raymond Blanc

0:22:25 > 0:22:28in the studio today, I'm going to make his little medley of fruits

0:22:28 > 0:22:31with raspberries and champagne. Raymond, this is from a book.

0:22:31 > 0:22:34When I was a student and I'd just got into food,

0:22:34 > 0:22:39my mates in the house bought me this fantastic Raymond Blanc Mange book.

0:22:39 > 0:22:43And when we had posh dinner parties, I used to cook this here.

0:22:43 > 0:22:47And it was brilliant. It was quite expensive to do as a student,

0:22:47 > 0:22:50because obviously you had to go out and buy champagne.

0:22:50 > 0:22:52But it was fail-safe.

0:22:52 > 0:22:54I've loved doing it ever since, really.

0:22:54 > 0:22:56Here it is. There's the recipe.

0:22:56 > 0:22:58That's what it looks like.

0:22:58 > 0:22:59So, it's just...

0:22:59 > 0:23:00Here, I'll show you.

0:23:00 > 0:23:02It's quite a summery dish, this.

0:23:02 > 0:23:04It's kind of... It's in there somewhere.

0:23:04 > 0:23:06It is more summer than for winter.

0:23:06 > 0:23:08Raspberry puree with lots of summer fruits,

0:23:08 > 0:23:10and then you pour the champagne over it.

0:23:10 > 0:23:12- It's just delicious. - It's a festive dish.

0:23:12 > 0:23:14So, I've changed the fruits a little.

0:23:14 > 0:23:16You're a very expensive man, you know?

0:23:16 > 0:23:18You've got very expensive tastes.

0:23:18 > 0:23:20My wife would agree with you.

0:23:20 > 0:23:23Absolutely. Jacket and all and the pocket...

0:23:23 > 0:23:27When I first made this, it was for my now sister-in-law.

0:23:27 > 0:23:30She had a little dinner party. She said, "What shall I do?"

0:23:30 > 0:23:32I said, "I've just got a new cookbook.

0:23:32 > 0:23:34"I'll come and make this thing," and I did.

0:23:34 > 0:23:36She had to go out and buy all the ingredients,

0:23:36 > 0:23:38and I got all the applause.

0:23:38 > 0:23:42It was fantastic. That's kind of how I've been living my life ever since.

0:23:42 > 0:23:43We're not going to applaud before.

0:23:43 > 0:23:47- We'll only applaud after, OK? - You haven't tried it yet.

0:23:47 > 0:23:49See how you do, right?

0:23:49 > 0:23:51OK. Let's make the puree. Very simple.

0:23:51 > 0:23:52It's one of those fantastic dishes,

0:23:52 > 0:23:54if you've got lots of fruit knocking around,

0:23:54 > 0:23:56if you happen to have a bottle of

0:23:56 > 0:23:58fizz as well, it really is a very simple,

0:23:58 > 0:24:00no fuss dish. You make a puree here.

0:24:00 > 0:24:03I've got some raspberries, which I know are not seasonal.

0:24:03 > 0:24:05Raspberries, a little bit of sugar, a little bit of lemon.

0:24:05 > 0:24:08I'm going to make a puree out of that and then very simply pile all

0:24:08 > 0:24:11the other ingredients, all in their raw form, up on top.

0:24:11 > 0:24:13And then, at the table, you pour over the champagne.

0:24:13 > 0:24:15How much more simple as that?

0:24:15 > 0:24:17I'm going to serve it with a little spice biscuit as well.

0:24:17 > 0:24:19Right. So, let's blitz that up.

0:24:19 > 0:24:24Now, Larry, let's talk about your Veterans Work campaign.

0:24:24 > 0:24:27How did you get involved in this? What is it?

0:24:27 > 0:24:30The thing is, it's funny, I was talking on the radio about the

0:24:30 > 0:24:35problem of looking after kids who've gone off the rails

0:24:35 > 0:24:37and about centres where they do that.

0:24:37 > 0:24:43And all of a sudden, a caller came on the line who was ex-military.

0:24:43 > 0:24:47He said, "I can't really understand why the call doesn't go out to

0:24:47 > 0:24:52"ex-military people who are trained to do exactly that,

0:24:52 > 0:24:54"to help people who have gone off the rails."

0:24:54 > 0:24:58Very often what happens is, you come to the end of your career,

0:24:58 > 0:25:02having had a very active, very busy, very fulfilled life,

0:25:02 > 0:25:05and out you go into the regular world, as it were,

0:25:05 > 0:25:09and a lot of people get stymied in terms of what they're going to do

0:25:09 > 0:25:15from that point on. And so, this whole project, Veterans Work,

0:25:15 > 0:25:17is about trying to encourage

0:25:17 > 0:25:22employers to draw on that extraordinary body of talent.

0:25:22 > 0:25:27And whenever they're recruiting, to open the door a little bit

0:25:27 > 0:25:31wider and make sure that they encourage the people that organise

0:25:31 > 0:25:33their recruiting to look into the

0:25:33 > 0:25:36possibility of employing ex-military people.

0:25:36 > 0:25:40It's not just bloke soldiers, it's women soldiers as well, you know?

0:25:40 > 0:25:42- Yeah.- Women, air force people, I mean,

0:25:42 > 0:25:45there's a huge turnover in the military.

0:25:45 > 0:25:48You serve a certain number of years and then you're out into the

0:25:48 > 0:25:50- community.- And then you're looking for work.

0:25:50 > 0:25:53I would imagine it's a very different place to be,

0:25:53 > 0:25:56if you're kind of rigid and you have this structure to your life.

0:25:56 > 0:25:57- Yeah.- Very disciplined and then

0:25:57 > 0:25:59suddenly you're in the outside world

0:25:59 > 0:26:01and it might be a little bit kind of daunting.

0:26:01 > 0:26:04Absolutely. But the point is, basically,

0:26:04 > 0:26:06the military are trained to deal

0:26:06 > 0:26:09with just about anything that crops up.

0:26:09 > 0:26:11That is a huge,

0:26:11 > 0:26:13huge advantage for anybody that's

0:26:13 > 0:26:16- really looking to build a team in their business.- Yeah.

0:26:16 > 0:26:19It's just a case of it not always being obvious.

0:26:19 > 0:26:24So, I got involved because they were doing a series of ads to try to

0:26:24 > 0:26:26encourage employers to do just that.

0:26:26 > 0:26:29Just to open the door and look a bit wide and say, "Right,

0:26:29 > 0:26:32"let's get some ex-military people in."

0:26:32 > 0:26:34They know how to work with a team within a team.

0:26:34 > 0:26:36They know how to lead teams.

0:26:36 > 0:26:38Yeah, that's it. That's how I got involved.

0:26:38 > 0:26:41And there's lots of guys like you getting involved, isn't there?

0:26:41 > 0:26:44- Famous faces.- I mean, there was a whole series of us,

0:26:44 > 0:26:46series of ads that they did,

0:26:46 > 0:26:50you know, a group of people, well-known faces.

0:26:50 > 0:26:55Just because it's that sense of...

0:26:55 > 0:27:00helping people who basically help us, you know. It's what they do.

0:27:00 > 0:27:03They serve us.

0:27:03 > 0:27:06To me, what you want to do is you want to try and repay them.

0:27:06 > 0:27:08You don't want people with all that talent...

0:27:08 > 0:27:11- Going to waste.- ..all that money and all that time has been lavished on

0:27:11 > 0:27:15them to train them, sitting around not really being used properly.

0:27:15 > 0:27:17So, where can you find it? There's videos online, isn't there?

0:27:17 > 0:27:20The videos are produced by The Drive Project and you can go online,

0:27:20 > 0:27:23you can find out all about it and see the videos.

0:27:23 > 0:27:25OK. Very worthwhile cause.

0:27:25 > 0:27:27Yeah, absolutely.

0:27:27 > 0:27:30Let's talk a little bit about your background, your acting.

0:27:30 > 0:27:32You didn't start life as an actor.

0:27:32 > 0:27:34I certainly didn't start life as an actor.

0:27:34 > 0:27:36My God, I can't imagine...

0:27:36 > 0:27:38My life was pretty wild and woolly.

0:27:38 > 0:27:41The last thing on Earth I would've ever dreamt about was being an

0:27:41 > 0:27:43actor. I probably wouldn't have

0:27:43 > 0:27:44really known what an actor was, you know?

0:27:44 > 0:27:48I can remember watching with my old nan, watching television programmes

0:27:48 > 0:27:54and her favourite was a hospital drama called Emergency - Ward 10.

0:27:54 > 0:27:55This was back in the '50s.

0:27:55 > 0:27:58She used to let me stay up and watch Emergency - Ward 10.

0:27:58 > 0:28:02Of course, the big hero, the golden boy, was the great big surgeon.

0:28:02 > 0:28:06So, I didn't think that maybe this was an actor playing a surgeon.

0:28:06 > 0:28:09I thought, "God, this is the guy that gets all the lovely nurses

0:28:09 > 0:28:13- "and everybody loves him."- Is that what drove you to be an actor?

0:28:13 > 0:28:14No, it wasn't.

0:28:14 > 0:28:16- Getting chicks?- It wasn't.

0:28:16 > 0:28:19I wanted to be the doctor, right?

0:28:19 > 0:28:22Then I talked all the teachers at my school into letting me study

0:28:22 > 0:28:25sciences, and that was a complete waste of time because I didn't

0:28:25 > 0:28:27understand anything about science.

0:28:27 > 0:28:29And in the end, I went off into the

0:28:29 > 0:28:31world and got a chance to get involved

0:28:31 > 0:28:35with amateur theatre and, quite by accident, became an actor.

0:28:35 > 0:28:37Right. You walked off the street, you were in Canada,

0:28:37 > 0:28:40- you were 27...- Well, walked off the street, yes, I did.

0:28:40 > 0:28:42I was in Canada and

0:28:42 > 0:28:45I'd been thinking about going and doing this audition because I was

0:28:45 > 0:28:47ready to make a change in my life.

0:28:47 > 0:28:50I knew they were running auditions at this theatre.

0:28:50 > 0:28:53I thought, "They're doing auditions right there, in that theatre,

0:28:53 > 0:28:57"right now." I ran down the road, where I knew there was a phone box.

0:28:57 > 0:28:59I phoned the theatre and said, "Look,

0:28:59 > 0:29:01"I've been toying with the idea of coming for an audition,

0:29:01 > 0:29:03"but in the end, I chickened out."

0:29:03 > 0:29:05She said, "You're in luck, because someone's just bailed out.

0:29:05 > 0:29:08"If you can get here in about three minutes, you've got it."

0:29:08 > 0:29:10- And that was it.- Oh, really? - Bang.- So, that's...

0:29:10 > 0:29:13That's it. But I was already an amateur actor, you know?

0:29:13 > 0:29:15I'd done a fair amount of amateur acting.

0:29:15 > 0:29:19So it was something that was definitely on the cards.

0:29:19 > 0:29:21Right. OK.

0:29:21 > 0:29:23So, I'm nearly here with this - this is how easy it is.

0:29:23 > 0:29:25These little biscuits, very simple.

0:29:25 > 0:29:27Butter and sugar and you blend that,

0:29:27 > 0:29:31you add a couple of eggs in with the flour and then I've got some spices,

0:29:31 > 0:29:34some cinnamon, some allspice and a pinch of nutmeg.

0:29:34 > 0:29:39And then right at the end, a little bit of citrus sugar.

0:29:39 > 0:29:40So, that's just grated orange,

0:29:40 > 0:29:43grated lime and a little bit of caster sugar.

0:29:43 > 0:29:45The recipe is obviously all online.

0:29:45 > 0:29:46So look, so here we go.

0:29:46 > 0:29:49And this is where it gets clever, so there's your little...

0:29:49 > 0:29:51Do you want me to open the champagne for you?

0:29:51 > 0:29:54Go on, crack that open and we can all have a glass.

0:29:54 > 0:29:56Right, a few little mints.

0:29:56 > 0:29:58Voila, Monsieur.

0:29:59 > 0:30:02OK. So then you take this to the table and it looks beautiful.

0:30:02 > 0:30:05And the acidity, the dryness,

0:30:05 > 0:30:09will foam up with acidity and sweetness of the raspberry.

0:30:09 > 0:30:13The champagne and the acidity from that.

0:30:13 > 0:30:15It creates a balance of acidity, sweet,

0:30:15 > 0:30:18and it creates a drama with a festive side.

0:30:18 > 0:30:21- Yeah.- That beautiful foam.

0:30:21 > 0:30:22I think if you go to the table,

0:30:22 > 0:30:24if pour it around, it looks quite decadent.

0:30:24 > 0:30:26- Fabulous.- Is that all right?

0:30:26 > 0:30:29- Fabulous.- Good.- Fabulous.

0:30:29 > 0:30:33- You should thank Raymond cos it's his recipe.- Can we share?

0:30:33 > 0:30:35Oh, you're more than welcome.

0:30:35 > 0:30:39Come and try it, then you can tell me how I did it wrong.

0:30:39 > 0:30:41So, what will I be making for Larry at the end of the show?

0:30:41 > 0:30:43Will it be his food heaven,

0:30:43 > 0:30:45which will be scallops with bacon, pancetta,

0:30:45 > 0:30:46cabbage and tarragon?

0:30:46 > 0:30:49So I'm going to saute the scallops and then finish with lemon juice and

0:30:49 > 0:30:50thyme and then serve with softened

0:30:50 > 0:30:53fennel, carrots, celeriac, pancetta and cabbage.

0:30:53 > 0:30:56And then I'm going to pour over a tarragon and bacon-infused stock and

0:30:56 > 0:30:58finish with crunchy bacon shards.

0:30:58 > 0:30:59But if Larry gets hell,

0:30:59 > 0:31:02I'm going to be making roast turbot with calf's tongue and grain mustard

0:31:02 > 0:31:05sauce. I'm going to saute the tongue with the turbot and a sauce

0:31:05 > 0:31:07of shallots and garlic and white

0:31:07 > 0:31:09wine vinegar, cream, mustard and chives.

0:31:09 > 0:31:12And as we're not live today, there's no online vote,

0:31:12 > 0:31:14but you can find out what he gets

0:31:14 > 0:31:16and how he gets it later on in the show.

0:31:16 > 0:31:20- How is everything?- I think I've been a very good mentor.

0:31:20 > 0:31:23Oh, really? Excellent. Excellent.

0:31:23 > 0:31:26- Bless you.- You're very brave, cooking for the big man!

0:31:26 > 0:31:30- Brave slash stupid. Thank you very much.- Very light, very fresh.

0:31:30 > 0:31:33Now Nigel Slater shows us how to make a lovely warming dish

0:31:33 > 0:31:35of mulled lamb. Take a look.

0:31:43 > 0:31:45Back in the last minute hustle and bustle,

0:31:45 > 0:31:49I always like to make sure I have a few wintry dishes full of warming

0:31:49 > 0:31:52spices that will quietly cook themselves

0:31:52 > 0:31:55while I get on with the rest of my day.

0:31:55 > 0:31:56And, inspired by the spicy

0:31:56 > 0:32:00mulled wine in this slow-cooked lamb recipe,

0:32:00 > 0:32:03cinnamon is going to be my shining star.

0:32:06 > 0:32:09Added to some cardamom and cumin,

0:32:09 > 0:32:12a trickle of oil mixed in will form a paste

0:32:12 > 0:32:15that will pack a punch with flavour.

0:32:19 > 0:32:22And then to go into that I've got some lamb.

0:32:22 > 0:32:25I'm actually using a neck fillet here.

0:32:25 > 0:32:27It comes with a nice little bit of fat on it,

0:32:27 > 0:32:30which is exactly what we want for slow cooking.

0:32:30 > 0:32:32Now, this goes into the spice paste.

0:32:34 > 0:32:36I'm just going to mix that up,

0:32:36 > 0:32:39so that each piece of lamb is coated.

0:32:39 > 0:32:42It's important not to let the spices burn.

0:32:42 > 0:32:47So, when a nice little brown crust has appeared on the underside of the

0:32:47 > 0:32:51lamb, then turn it over and just brown the other side.

0:32:52 > 0:32:56Whilst they're browning, I'm going to get on with the rest of it.

0:32:56 > 0:32:59What I've got is these lovely little shallots.

0:32:59 > 0:33:01Once the meat is nicely browned,

0:33:01 > 0:33:04remove it from the heat and pop in the little onions whole.

0:33:04 > 0:33:08They'll soak up all of the meaty flavour.

0:33:08 > 0:33:11And as soon as they're a little bit golden here and there,

0:33:11 > 0:33:12you put the meat back.

0:33:16 > 0:33:19And any juices that have come out of it too.

0:33:19 > 0:33:22I want quite a thick and rich sauce for this dish.

0:33:22 > 0:33:25So, just before I add the final ingredients,

0:33:25 > 0:33:28a little bit of flour will help things along.

0:33:28 > 0:33:32Not much. A tablespoon is fine.

0:33:34 > 0:33:38Now, the spices that I've used in my stew are exactly the same spices

0:33:38 > 0:33:40that I would use in mulled wine.

0:33:40 > 0:33:43And what I'm going to put in is actually some port.

0:33:43 > 0:33:45It's just that bit more festive.

0:33:48 > 0:33:50And also some stock.

0:33:53 > 0:33:57I'm using lamb stock, but beef stock will work just as well.

0:34:05 > 0:34:06Bring that to the boil.

0:34:07 > 0:34:09And I'm going to add some prunes.

0:34:09 > 0:34:12They will enrich this sauce so beautifully

0:34:12 > 0:34:15and they will work very nicely with the spices.

0:34:15 > 0:34:19Now, that also needs some black pepper.

0:34:20 > 0:34:23I'm going to add salt later.

0:34:24 > 0:34:26And there is one last thing.

0:34:26 > 0:34:28Some more of that cinnamon.

0:34:32 > 0:34:34Just a stick.

0:34:35 > 0:34:40And then that goes into a really low oven for a good couple of hours.

0:35:06 > 0:35:08Look at that shine.

0:35:08 > 0:35:09That's from the prunes.

0:35:11 > 0:35:15All it needs is just a little zip and a little zing

0:35:15 > 0:35:17from something very fresh -

0:35:17 > 0:35:18a few pomegranate seeds.

0:35:21 > 0:35:23Break those over the top.

0:35:23 > 0:35:26So when you eat the sweet and spicy lamb,

0:35:26 > 0:35:29every now and again you get a little mouthful

0:35:29 > 0:35:31of wonderful, sour pomegranate.

0:35:31 > 0:35:36A few sprigs of fresh mint will deliver a final cool hit to

0:35:36 > 0:35:39complete this wonderfully flavoursome dish.

0:35:39 > 0:35:40And there we are - mulled lamb.

0:35:40 > 0:35:43And of all the things I do with cinnamon,

0:35:43 > 0:35:44I think this is my favourite.

0:35:44 > 0:35:48This is such a pleasing offering for a cold, crisp winter's day.

0:35:56 > 0:35:59Thanks for that, Nigel. The perfect hearty dish for this time of year.

0:35:59 > 0:36:00Right, still to come....

0:36:00 > 0:36:03..Nigella Lawson shows us how to make brilliant use of

0:36:03 > 0:36:06leftover festive breads and cakes, with her panettone stuffing squares.

0:36:06 > 0:36:10She blitzes pancetta with shallots and celery, apple and sage, fries it

0:36:10 > 0:36:14in garlic, and then adds chestnuts, lemon and leftover panettone,

0:36:14 > 0:36:16before baking it and cutting it up into squares.

0:36:16 > 0:36:18A brilliant party piece.

0:36:18 > 0:36:20Now, as it's nearly New Year's Eve,

0:36:20 > 0:36:22we set our chefs a special cocktail challenge, so I can't wait to see

0:36:22 > 0:36:25their cocktail-making skills, and anyway, we needed to use up a whole

0:36:25 > 0:36:29load of booze left over from the Saturday Kitchen Christmas party.

0:36:29 > 0:36:31Good skills, Raymond. Look at that.

0:36:31 > 0:36:32- Good job I'm used to it, yes... - Professional.

0:36:32 > 0:36:34The waistcoat and the whole...

0:36:34 > 0:36:36And don't worry, we've still got

0:36:36 > 0:36:39some puns this week inspired by cocktails, so here we go.

0:36:39 > 0:36:41This is a good OLD-FASHIONED contest...

0:36:41 > 0:36:44GROANING ..that really packs a PUNCH.

0:36:45 > 0:36:48It is such a special occasion, I nearly wore MAI TAI.

0:36:48 > 0:36:49Oh...

0:36:49 > 0:36:53The chefs might feel shaken, but not stirred...

0:36:53 > 0:36:57- Oh... - ..so please don't BOO-ZE the loser.

0:36:57 > 0:36:58GROANING

0:36:58 > 0:37:01Or they might SINGAPORE SLING their hook.

0:37:01 > 0:37:02I reckon whoever wrote those

0:37:02 > 0:37:04probably had a few themselves, to be honest.

0:37:04 > 0:37:06Will Larry get his food heaven - scallops?

0:37:06 > 0:37:09Or his food hell - turbot? Find out later in the show.

0:37:09 > 0:37:11Right, let's get on with the cooking.

0:37:11 > 0:37:12Now, this is a real treat.

0:37:12 > 0:37:14Raymond, lovely to have you here.

0:37:14 > 0:37:16Now, what are we cooking?

0:37:16 > 0:37:18So, we're going to cook this wonderful steak,

0:37:18 > 0:37:20which is a 31-year-old...

0:37:20 > 0:37:22- Not 31 years.- 31 years old?!

0:37:22 > 0:37:24- 31 days...- Right!- ..age. OK?

0:37:24 > 0:37:27It's going to be like butter. From Devonshire. OK?

0:37:27 > 0:37:32- Very British, grass-fed, not grain, which is very, very important.- Sure.

0:37:32 > 0:37:37OK. And this dish has got a history in so much that my mum

0:37:37 > 0:37:42- would cook...would cook a steak once a week, only once a week.- OK.

0:37:42 > 0:37:45And this is a real, sort of, nostalgic dish for you?

0:37:45 > 0:37:46- Very much so, yes.- Yes.

0:37:46 > 0:37:50We'll just finish it off, just clean up a little bit of the fat.

0:37:53 > 0:37:55Voila.

0:37:55 > 0:37:57But, look, let me show you something.

0:37:57 > 0:37:58Press your finger on here.

0:37:59 > 0:38:02That's what you're telling me - that give, that soft...

0:38:02 > 0:38:04- Absolutely.- It's butter-like. - Totally butter-like.

0:38:04 > 0:38:08- Of course, when you hang the meat, it means 20% less water.- Sure.

0:38:08 > 0:38:10Which evaporates, which is why it's so more costly,

0:38:10 > 0:38:13- but that's why you get all the tenderness in. OK?- OK.

0:38:13 > 0:38:17- That's the goose fat - that's for sauteing my potatoes.- Uh-huh.

0:38:17 > 0:38:20- OK. And goose fat, the goose fat is a good fat...- Yeah.

0:38:20 > 0:38:23- ..because it's a mono-unsaturated fat.- Mmm.

0:38:23 > 0:38:27Not healthy, but far less cholesterol, far less...

0:38:27 > 0:38:30- And loads of flavour? - Absolutely, and wonderful flavour.

0:38:30 > 0:38:32And you, you're very much into the science side

0:38:32 > 0:38:34of cooking as well, aren't you?

0:38:34 > 0:38:37- A lot of your books have a little... - Science is understanding.

0:38:37 > 0:38:39So, a little bit of seasoning. Break...

0:38:39 > 0:38:41- You use your hand as a mill pepper. - Mm-hmm.- OK.

0:38:41 > 0:38:44Grind it up a little bit. Tres bien.

0:38:44 > 0:38:46Not too much, not very much.

0:38:46 > 0:38:49That steak has wonderful flavour. A little bit of black pepper.

0:38:49 > 0:38:53- That isn't a lot of salt.- No, tiny amount, tiny amount.- Yeah, OK.

0:38:53 > 0:38:57All those years that you've been at Le Manoir, has the style changed?

0:38:57 > 0:39:00Is it much more, kind of, is it much lighter in style now?

0:39:00 > 0:39:01Everything has changed.

0:39:01 > 0:39:03First, there was a bit of British evolution -

0:39:03 > 0:39:05not a French evolution.

0:39:05 > 0:39:07- Can you cut a few of my mushrooms? - Of course.

0:39:07 > 0:39:10Home-grown shiitake, OK? In...

0:39:11 > 0:39:13And just tell us, what is this?

0:39:13 > 0:39:15- This is yours?- This a mycelium,

0:39:15 > 0:39:18OK, on which the shiitake are growing.

0:39:18 > 0:39:21- Soft!- We grow it ourselves at Le Manoir.- OK.

0:39:21 > 0:39:24It's beautiful, magical and so beautiful.

0:39:24 > 0:39:28- We grow about 40kg a week. - 40 a week?!

0:39:28 > 0:39:31For the kitchen, and about ten kilograms of King Oyster mushrooms.

0:39:31 > 0:39:34- Really?- And we have, here, our own Oyster mushroom here.- Wow.

0:39:34 > 0:39:38OK, so we're going to do a fricassee of wild mushrooms.

0:39:38 > 0:39:41So, I could've got them in the wood because now is the perfect season.

0:39:41 > 0:39:43So, is this a year-round thing?

0:39:43 > 0:39:45Can you control the climate that this is in

0:39:45 > 0:39:48so you've always got these mushrooms?

0:39:48 > 0:39:55Er, no, it's got to be done under controlled temperature.

0:39:55 > 0:39:58You need to have the moisture, the heat,

0:39:58 > 0:40:02then you shock the mycelium with cold,

0:40:02 > 0:40:03- and that's why you have the growth. - OK.

0:40:03 > 0:40:07Remember, most mushrooms grow around September-October.

0:40:07 > 0:40:08Voila, tres bien...

0:40:08 > 0:40:11And just very, very lightly dipping them in water.

0:40:11 > 0:40:14- Tres bien. I will saute in a moment.- Mm-hmm.

0:40:14 > 0:40:17- So, I blanch them first. Voila. - Right.- Let the steam get out.

0:40:21 > 0:40:24And do you do a lot of cooking at home yourself, just for you?

0:40:24 > 0:40:25Actually I've got my beautiful...

0:40:27 > 0:40:29..my beautiful companion who cooks for me.

0:40:29 > 0:40:30When you're cooking...?

0:40:30 > 0:40:32Now, I'm going to saute my potatoes first -

0:40:32 > 0:40:34- that's what takes the longest. - Mm-hmm.

0:40:37 > 0:40:40And you think duck fat or goose fat is the best thing to use...?

0:40:40 > 0:40:42Best flavour. So, our mushrooms, you're going to wash them.

0:40:42 > 0:40:44Can you quarter them, please, as well?

0:40:44 > 0:40:46So, now we're going to...

0:40:46 > 0:40:49All that you need for your mushrooms is that much butter.

0:40:49 > 0:40:50- OK.- OK.

0:40:50 > 0:40:53- So, you're doing all this before you actually put the steak on.- Yeah.

0:40:53 > 0:40:56- Now I'm going to put the steak on. - OK.

0:40:56 > 0:40:58It's a bit on the hot side.

0:40:58 > 0:41:00Tres bien... Calm down here.

0:41:00 > 0:41:02That with a bit more height.

0:41:04 > 0:41:07Tres bien. Now I'm going to add my steak here.

0:41:09 > 0:41:13- Nice noise, not too strong, there's no smoke whatsoever.- Yeah.

0:41:13 > 0:41:15OK, just cook it very, very nicely.

0:41:15 > 0:41:17It's a beautiful sizzling here.

0:41:17 > 0:41:20I love that sound. OK, that's perfect.

0:41:20 > 0:41:23It's a very, sort of, simple, straightforward dish.

0:41:23 > 0:41:26- Yeah.- I mean...- Shallots here.

0:41:26 > 0:41:29I'm intrigued by the science behind it.

0:41:29 > 0:41:31Is that something you taught yourself?

0:41:31 > 0:41:34All the time. I was the first chef to be involved in...

0:41:34 > 0:41:37Voila, chanterelle and girolle.

0:41:37 > 0:41:42- The first chef to get involved in molecular gastronomy.- Yeah?

0:41:44 > 0:41:46A bit of salt, a little salt again.

0:41:46 > 0:41:49A bit of pepper. Voila.

0:41:49 > 0:41:51I will turn that one off.

0:41:51 > 0:41:53- So, my girolle are nearly ready. - OK. Do you want these...?

0:41:53 > 0:41:55And look, I'm going to add... Yes, those as well.

0:41:55 > 0:41:58- How do you want these, chef? - Just quartered.- Quartered?

0:41:58 > 0:42:01Absolutement, yeah. Tres bien. Going to do the parsley.

0:42:01 > 0:42:04Let's talk about Brasserie Blanc - 21 years old now.

0:42:04 > 0:42:07Yes, I know, it's wonderful. I'm very proud because it,

0:42:07 > 0:42:09effectively, it's really a wonderful...

0:42:09 > 0:42:11Brasserie is about a place of...

0:42:13 > 0:42:16- ..affordable first...- Yeah. - ..all home-made food,

0:42:16 > 0:42:18- Free-range.- Mm-hmm.- OK.

0:42:18 > 0:42:21So, quite rough - don't try to do it fine.

0:42:21 > 0:42:23But I will add that to my mushrooms.

0:42:23 > 0:42:25OK, I've got your garlic here. What about that?

0:42:27 > 0:42:31The garlic, a little bit here. Tres bien. Merci.

0:42:31 > 0:42:34- And that at the last moment with the black trompettes.- OK.

0:42:34 > 0:42:38It's called a persillade - typical shallots, garlic, parsley...

0:42:38 > 0:42:40I love persillade. It adds so much flavour.

0:42:40 > 0:42:42- So traditional French.- Yeah.

0:42:43 > 0:42:45Well, that's that finished now.

0:42:45 > 0:42:48What I'm going to do now - my trompettes de la mort.

0:42:48 > 0:42:50Black trompettes.

0:42:50 > 0:42:52Voila.

0:42:52 > 0:42:54OK, a bit of lemon juice on here.

0:42:54 > 0:42:56And that's ready.

0:42:56 > 0:42:58We've got a lovely fricassee here.

0:42:58 > 0:43:00- You can pick them up in the wood as well.- Mm-hmm.- OK.

0:43:00 > 0:43:03That's a great day out. That's nearly ready.

0:43:05 > 0:43:06Voila, my saute as well here.

0:43:06 > 0:43:08Come on, baby, a bit faster.

0:43:08 > 0:43:12- Do you still love cooking like this? - I love cooking. I love...

0:43:12 > 0:43:15But it's not just cooking - I love food, I love people,

0:43:15 > 0:43:18I love creating a whole environment around it.

0:43:18 > 0:43:21- I love to work with the gardens. - Yeah.- We have 12 gardens.

0:43:21 > 0:43:22Yes, and now you've got a...

0:43:22 > 0:43:24Haven't you set up a school...?

0:43:24 > 0:43:28We are the first gardening school in the world,

0:43:28 > 0:43:31in any restaurant or hotel, the first gardening school.

0:43:31 > 0:43:33So how does a gardening school tie in

0:43:33 > 0:43:35with the kitchen and the restaurant?

0:43:35 > 0:43:38Wonderful. My garden is the heart of my cooking.

0:43:38 > 0:43:43- My garden is effectively the inspiration for my cooking.- Mm-hmm.

0:43:45 > 0:43:49All my cooking draws all of its value from organic values,

0:43:49 > 0:43:54from the nobility, the purity of a very specific variety.

0:43:54 > 0:43:56When we grow aubergine, we don't grow one.

0:43:56 > 0:43:59- 40...- Right.- ..to choose the best.

0:43:59 > 0:44:02The earliest, the latest, the best flavour.

0:44:02 > 0:44:04- We are nearly ready.- We good? - No, another... One minute.

0:44:04 > 0:44:06You would like it well done, rare...?

0:44:06 > 0:44:08- No, not well done.- Medium rare, OK?

0:44:08 > 0:44:11We are ready now. Full on, we are ready to serve.

0:44:11 > 0:44:13- OK.- A bit of parsley here.

0:44:14 > 0:44:17Voila. A bit more garlic.

0:44:17 > 0:44:20- Can you put a bit more garlic...? - A little bit more garlic.- Voila.

0:44:20 > 0:44:22- Where would you like the garlic? - Tres bien. Here.

0:44:22 > 0:44:24- Water, we need water. - Water, we've got. We can do that.

0:44:24 > 0:44:26My mum would only use water.

0:44:26 > 0:44:29- So this is what your mother would have done?- Yeah, absolutement.

0:44:29 > 0:44:31And she would do it for seven, and the way she would do it,

0:44:31 > 0:44:35she would do four at a time on a tray, then deglaze with water.

0:44:35 > 0:44:37- OK.- Cos we are seven... five children.

0:44:37 > 0:44:40And was cooking a passion of hers, as it clearly is for you...?

0:44:40 > 0:44:43My mum and my grandma were amazing...

0:44:43 > 0:44:44Voila, tres bien.

0:44:44 > 0:44:48..amazing cooks, I mean, extraordinary cooks.

0:44:48 > 0:44:50- No less, OK? So, voila... - You do that.

0:44:50 > 0:44:53And don't forget, if you'd like to try Raymond's recipe

0:44:53 > 0:44:56or any other studio recipes, then visit the website -

0:44:56 > 0:44:58bbc.co.uk/saturdaykitchen.

0:44:58 > 0:45:00Voila. Stay here. Voila.

0:45:02 > 0:45:04Tres bien. Now water.

0:45:04 > 0:45:08So important - what you are doing here,

0:45:08 > 0:45:09you are going to create an emulsion.

0:45:09 > 0:45:13- The batter fat is going to mix with the water.- Mm-hmm.- OK.

0:45:14 > 0:45:17So I cooked the steak medium. Voila. A little bit of splashing.

0:45:17 > 0:45:19I've just had this dry cleaned, Raymond.

0:45:20 > 0:45:24Voila. And look, you have the most beautiful jus here.

0:45:24 > 0:45:27Taste it. You're going to taste that jus.

0:45:28 > 0:45:32It's delicious. I'm intrigued, though, that you're just using water

0:45:32 > 0:45:35- and not a splash of wine or... - You can a little bit.

0:45:35 > 0:45:39What I could do now is put a little gastrique of...

0:45:39 > 0:45:41..a little gastrique of...

0:45:43 > 0:45:45Voila, mushrooms. Spoon, voila.

0:45:46 > 0:45:48A little gastrique, did you say?

0:45:48 > 0:45:51Yeah, of red wine, use shallots, red wine, a bit of button mushrooms,

0:45:51 > 0:45:53and then you simmer down completely to an essence,

0:45:53 > 0:45:56a dab of butter and pour it on the top.

0:45:56 > 0:45:58- Heavenly.- Amazing. - It takes two seconds.

0:45:58 > 0:45:59Take a hot pan...

0:45:59 > 0:46:02I wish I could have time to do it, but you never give me the time.

0:46:02 > 0:46:03MATT LAUGHS

0:46:03 > 0:46:06That's cos they're all shouting at me, Raymond!

0:46:06 > 0:46:07Already?

0:46:07 > 0:46:10I'll tell you what, something as straightforward,

0:46:10 > 0:46:13you can see the passion behind it - it's brilliant to watch.

0:46:13 > 0:46:16I just need to pick your pans up cos you're burning the work surface.

0:46:16 > 0:46:19- A few more potatoes. - A few more potatoes?

0:46:19 > 0:46:21A few more potatoes, absolutement, yes.

0:46:21 > 0:46:23Thank you very much. Voila.

0:46:23 > 0:46:27- You've been a great commis, by the way.- Thank you very much!

0:46:27 > 0:46:30- I'll come back here.- They call me a 25-year-in-the-making commis.

0:46:30 > 0:46:31THEY LAUGH

0:46:33 > 0:46:35- OK.- And this is it, this is good, happy?

0:46:35 > 0:46:39It's home cooking, it is so easy. Look, not even a sweat.

0:46:39 > 0:46:40MATT LAUGHS

0:46:40 > 0:46:41I'm sweating a little!

0:46:41 > 0:46:44- Good, that's OK. - Remind us what that's called.

0:46:44 > 0:46:48- This is a dish called Steak Maman Blanc.- Beautiful.

0:46:52 > 0:46:55Right, let's go.

0:46:55 > 0:46:56Larry, there you are.

0:46:56 > 0:46:59- Do I get to try it, yeah? - Yes, yes, you do.

0:46:59 > 0:47:01- Where's the Dijon mustard? - Look at that!

0:47:01 > 0:47:03Where's the Dijon mustard?

0:47:03 > 0:47:06- Would that upset you?- Of course... - I love Dijon mustard with my steak.

0:47:06 > 0:47:08..I want the Dijon mustard, and I want a Pinot Noir.

0:47:08 > 0:47:10It's my region, it's my home.

0:47:10 > 0:47:12Well, what have we got?

0:47:12 > 0:47:15Well, it's an honour to pick a wine for your food, Raymond.

0:47:15 > 0:47:18And I have chosen a Bourgogne rouge,

0:47:18 > 0:47:21- just to pay homage to your childhood memory...- Absolutement.

0:47:21 > 0:47:24..drinking some wine from your region.

0:47:24 > 0:47:27This is from Oddbins, and £19...

0:47:27 > 0:47:30- £19?- £19.- OK, you've gone all out on this.

0:47:30 > 0:47:34- This is from...- £19! - You have to. I mean, to pick...

0:47:34 > 0:47:37I mean, we usually stick to 10 or 11, but it's a special day.

0:47:37 > 0:47:40- It's New Year's Eve. - We've got you here.

0:47:40 > 0:47:43And this is made from a 67-year-old vine,

0:47:43 > 0:47:46so the older the vines, the more extraction you get,

0:47:46 > 0:47:47the more flavour you get.

0:47:47 > 0:47:49And it's completely organic.

0:47:49 > 0:47:51- C'est tres bon, ca.- Ah, c'est simple.

0:47:51 > 0:47:54- It's very, very, sort of, pretty... - Chapeau.- Merci.

0:47:54 > 0:47:56MATT LAUGHS

0:47:56 > 0:47:57Sante.

0:47:57 > 0:48:00- I love you, conversing in French. - Oh, it's lovely.

0:48:00 > 0:48:03- How is it? Is it good? - What really thrills me...

0:48:04 > 0:48:08..is that you did something that I've learnt to do myself,

0:48:08 > 0:48:09just myself, on instinct -

0:48:09 > 0:48:12put water in that pan and draw that juice off.

0:48:12 > 0:48:16It's just...you can't whack it, and I learned that for myself.

0:48:16 > 0:48:19A lot of time we put so many heavy stocks

0:48:19 > 0:48:23which completely mask over completely the beauties

0:48:23 > 0:48:26- and nobility and purity of the flavour.- Yeah.

0:48:26 > 0:48:28- That's a great tip for home. - For home, it's fantastic.

0:48:28 > 0:48:31Because you always think you need lots of red wine or Madeira...

0:48:31 > 0:48:34Well, you can add a dash of red wine if you want to, in the pan, OK?

0:48:34 > 0:48:36- Yeah.- Or you can do a separate sauce,

0:48:36 > 0:48:38red wine sauce that you can put on the top.

0:48:38 > 0:48:40But it's really so simple.

0:48:40 > 0:48:42Being self-taught, do you think you've come from

0:48:42 > 0:48:44cooking from a very different angle to those...?

0:48:44 > 0:48:46Very much so, yes, because being self-taught,

0:48:46 > 0:48:50didn't have a master to show you the way,

0:48:50 > 0:48:52so you have to learn all by yourself.

0:48:52 > 0:48:56But the sad thing, although you miss that mentor,

0:48:56 > 0:49:00the wonderful thing about being self-taught allows you to be curious

0:49:00 > 0:49:04and to investigate all sorts of different ways, where you find

0:49:04 > 0:49:06- some extraordinary different tools. - Yeah, absolutely.

0:49:06 > 0:49:09- It's like being able to read music or not.- Absolutement.

0:49:09 > 0:49:13- How is it, Larry?- It's just too good.- Too good?- It's too good.

0:49:13 > 0:49:15I think sometimes when you do a food and wine pairing,

0:49:15 > 0:49:17a lot of times is where it's from.

0:49:17 > 0:49:20Where the food's from, where the wine's from, and you can't go wrong.

0:49:20 > 0:49:24- Yeah.- You see, I would've loved to put more vegetables on it,

0:49:24 > 0:49:26but they never leave me the time...

0:49:26 > 0:49:28We're very happy, Raymond.

0:49:28 > 0:49:32..I wanted to put French beans, I wanted to bring the celeriac,

0:49:32 > 0:49:34I wanted to... But...

0:49:34 > 0:49:36Right, more from the BBC archives now

0:49:36 > 0:49:39as we step back in time with Si and Dave, the Hairy Bikers,

0:49:39 > 0:49:42and they're at the Olympic Park in London before it was finished,

0:49:42 > 0:49:44cooking up breakfast that's anything but half-baked.

0:49:44 > 0:49:46- Take a look. Cheers. - Thank you, guys.

0:49:52 > 0:49:56MUSIC: Go Power At Christmas Time by James Brown

0:50:01 > 0:50:04We're going to the Olympic Park in London, where 7,000 builders

0:50:04 > 0:50:09are busy preparing the site for the main event in 2012.

0:50:09 > 0:50:13And if you've been keeping up with us, you should be able to guess why.

0:50:13 > 0:50:16There can be no more symbolic five golden rings

0:50:16 > 0:50:19than the five Olympian rings, the rings that bind the world.

0:50:19 > 0:50:22IMITATES RP ACCENT: Yes, in that sort of swimmy, sort of, runn-y,

0:50:22 > 0:50:24- shot putt-y sort of way.- Yes.

0:50:24 > 0:50:28In honour of this, we are creating the five golden rings.

0:50:28 > 0:50:31- Big pretzels! - Giant pretzels!- Come on!

0:50:31 > 0:50:34And we've found five builders who've agreed to sing for their brekkie.

0:50:35 > 0:50:38ALL: # Five gold rings!

0:50:38 > 0:50:41# Four calling birds Three French hens

0:50:41 > 0:50:45# Two turtle doves And a partridge in a pear tree. #

0:50:47 > 0:50:48OK, look, they're not The Temptations,

0:50:48 > 0:50:50but the crowd loved 'em.

0:50:50 > 0:50:53Now, we've got something dead simple to go with our pretzels.

0:50:53 > 0:50:56Because with all the rich food people tend to eat over Christmas,

0:50:56 > 0:50:58you don't want to do extravagant things

0:50:58 > 0:51:00with your breakfast, now, do you?

0:51:00 > 0:51:03So, we've revived an old classic, corned beef hash,

0:51:03 > 0:51:05and, combined with the perfect poached egg,

0:51:05 > 0:51:07it's a great start to the day.

0:51:07 > 0:51:10But, first, the pretzels!

0:51:10 > 0:51:14And like all good breads, it's how you begin which is key.

0:51:14 > 0:51:19Good breads are done with a starter, or a poolish, or a sponge,

0:51:19 > 0:51:22which is basically a kind of fermenting gloop,

0:51:22 > 0:51:26which will make you have a more tasty, chewier bread.

0:51:26 > 0:51:32So, take half a kilo of flour, bread flour, put it into a bowl.

0:51:32 > 0:51:33Normally, when we cook, it's kind of like,

0:51:33 > 0:51:35"A bit of this, a bit of that,"

0:51:35 > 0:51:36but baking - it's alchemy.

0:51:36 > 0:51:40So, to the half kilo of flour, a sachet of dried yeast,

0:51:40 > 0:51:44and about 680, 700 mill of warm water.

0:51:44 > 0:51:46Just stir this till it's nice and smooth.

0:51:46 > 0:51:48Cover with clingfilm,

0:51:48 > 0:51:50leave this to one side in a draught-free place

0:51:50 > 0:51:54for about two, four, six, eight hours - whatever you fancy.

0:51:54 > 0:51:57After two hours, our bread starter has risen

0:51:57 > 0:52:00to a fermenting, globular mass.

0:52:01 > 0:52:03Take the bowl like that.

0:52:03 > 0:52:06Now put in another half kilo of flour.

0:52:08 > 0:52:11Four teaspoons of salt.

0:52:11 > 0:52:14Just to temper that, a teaspoon of sugar.

0:52:14 > 0:52:17So, that's your dried goods. Give that a whisk round.

0:52:17 > 0:52:20Just one tablespoon of olive oil.

0:52:20 > 0:52:22And that makes it chewy and... Ooh...

0:52:23 > 0:52:27Now, look - this is the living, breathing beast.

0:52:27 > 0:52:30You add that to the flour, the salt, the sugar, the olive oil.

0:52:30 > 0:52:32Now, that living, breathing beast is

0:52:32 > 0:52:34the centre of the universe at the minute.

0:52:34 > 0:52:36It's life. We have created life.

0:52:36 > 0:52:38So, put your doodah down...

0:52:39 > 0:52:43..and just let it work to knead for seven minutes at a low speed.

0:52:44 > 0:52:46So, after seven minutes...

0:52:47 > 0:52:50..we'll have a nice ball of dough.

0:52:50 > 0:52:53It's a soft dough, it's a workable dough, but again, with bread,

0:52:53 > 0:52:56the softer the dough, generally, the better the bread.

0:52:56 > 0:52:59Look at that. Over to you!

0:52:59 > 0:53:02Shine a light! Yes, look at that.

0:53:02 > 0:53:05Look, it's a good way to tell - sticks to your palms.

0:53:05 > 0:53:07And how the bakers do it - they go like this, don't they?

0:53:07 > 0:53:08- They go...- Go on, mate, go on.

0:53:08 > 0:53:11HE SIMULATES EXPLOSIONS

0:53:11 > 0:53:13And here is Barnes Wallis' bouncing bomb.

0:53:15 > 0:53:17Don't play with your food.

0:53:17 > 0:53:20Now, there's enough dough there to make two giant pretzels.

0:53:20 > 0:53:21So, we need to roll that out, basically,

0:53:21 > 0:53:23till it's the length of the table.

0:53:25 > 0:53:27Now, to tie a pretzel...

0:53:27 > 0:53:28Yes, David!

0:53:28 > 0:53:30THEY CHUCKLE

0:53:30 > 0:53:32Now, take that up like that.

0:53:32 > 0:53:34Now, think like a tie, yeah?

0:53:34 > 0:53:37Take it like that, figure of eight.

0:53:37 > 0:53:38Plop it down.

0:53:38 > 0:53:40And what does that look like?

0:53:40 > 0:53:42A giant pretzel!

0:53:42 > 0:53:44Cover it with clingfilm

0:53:44 > 0:53:47and leave it to rest again for about 20 minutes, half an hour,

0:53:47 > 0:53:49and it will indeed swell up even more.

0:53:49 > 0:53:52And repeat said process five times.

0:53:52 > 0:53:56# Thanks for Christmas

0:53:56 > 0:54:00# Thank you for the love and happiness

0:54:00 > 0:54:02# That's snowing down... #

0:54:02 > 0:54:06Once the pretzels have risen, we're coating them with an eggy wash,

0:54:06 > 0:54:08sprinkling poppy or sesame seeds on the top

0:54:08 > 0:54:11and finishing off with a pinch of salt.

0:54:11 > 0:54:16Now, just bake them in a hot oven 200-220 degrees centigrade

0:54:16 > 0:54:20for about half an hour until they're golden and just lush.

0:54:20 > 0:54:21Ooh!

0:54:24 > 0:54:25To make the corned beef hash,

0:54:25 > 0:54:28first we're caramelising an onion in butter.

0:54:28 > 0:54:31Then, we're adding the potatoes and the corned beef

0:54:31 > 0:54:33and letting them cook until crisp.

0:54:33 > 0:54:36I'll tell you a good word for this - it's moulder.

0:54:36 > 0:54:41You want your corned beef hash to moulder away for, like, an hour.

0:54:42 > 0:54:44Once the hash is cooked down, we're adding Worcester sauce,

0:54:44 > 0:54:47parsley and seasoning to taste.

0:54:47 > 0:54:52Now, ladies and gentlemen, never, ever will your poached eggs

0:54:52 > 0:54:56go snotty, go like Doctor Who monsters, ever again.

0:54:56 > 0:54:58Your poached eggs are going to be perfect.

0:54:58 > 0:55:00To the poaching-egg liquor water...

0:55:01 > 0:55:05...add a small drop, a dash, of vinegar.

0:55:05 > 0:55:07You take the egg in its shell

0:55:07 > 0:55:12and you plunge this in boiling water for 20 seconds.

0:55:12 > 0:55:14So by plunging the egg in the boiling water,

0:55:14 > 0:55:18it just jellies it a little bit and it stops it exploding.

0:55:18 > 0:55:20Egg-sploding! HE LAUGHS

0:55:20 > 0:55:21- Exactly!- Oh...

0:55:23 > 0:55:25Now, break it into a saucer.

0:55:27 > 0:55:31So, give that water a swirl as well, to create a little whirlpool.

0:55:31 > 0:55:34And look at that! All the white bits, it's like a cyclonic effect,

0:55:34 > 0:55:35are just wrapping round the yolk.

0:55:35 > 0:55:38And you have an absolutely perfect poached egg.

0:55:38 > 0:55:41# And when you get around your Christmas tree

0:55:41 > 0:55:43# Be sure to give all you can

0:55:43 > 0:55:46# Cos the more you're gonna give The more you're gonna get

0:55:46 > 0:55:47# To be a woman or a gentleman.... #

0:55:47 > 0:55:50- Hey, here we go, boys. - Here you are, lads.

0:55:58 > 0:56:00So, boys, what do you think of the corned beef hash?

0:56:00 > 0:56:02- Lovely, mate.- Lovely.

0:56:02 > 0:56:04Right, lads, no corned beef hash for you, boys.

0:56:04 > 0:56:07What do you think about the pretzels and the way the eggs are cooked?

0:56:07 > 0:56:09- Very nice.- Good, yeah?

0:56:09 > 0:56:12Could do with some more... If you've got anything on there.

0:56:12 > 0:56:14Give us some more, mate. Nice!

0:56:21 > 0:56:23Thanks for that, boys. Now, the cocktail challenge is coming up

0:56:23 > 0:56:25and that's what all this paraphernalia is for.

0:56:25 > 0:56:28But for a special treat, we've asked some of our favourite

0:56:28 > 0:56:30Saturday Kitchen chefs to send in questions.

0:56:30 > 0:56:34So, first up, we've got Theo Randall. Take a look.

0:56:34 > 0:56:36Morning, chefs. My question is to Raymond.

0:56:36 > 0:56:39Raymond, what would you cook for New Year's Eve?

0:56:40 > 0:56:42It's easy, my friend.

0:56:42 > 0:56:45New Year's Eve, New Year, is about fun, about celebration,

0:56:45 > 0:56:47your best friends, your family,

0:56:47 > 0:56:50whoever you love and you are happy with,

0:56:50 > 0:56:53and it will be oysters, plates of oysters,

0:56:53 > 0:56:58trays of escargots reeking of garlic, lovely crudites.

0:56:58 > 0:57:02There would be a fat capon, golden and beautifully plump

0:57:02 > 0:57:05with all the winter vegetables.

0:57:05 > 0:57:07And then loads of extraordinary booze

0:57:07 > 0:57:11all the way through to celebrate a very special moment.

0:57:11 > 0:57:14And the dessert will be the best iced dessert

0:57:14 > 0:57:17made out of chestnuts, OK?

0:57:17 > 0:57:20And there's going to be champagne all the way, the very best.

0:57:20 > 0:57:23- Brut, of course. - You know how to entertain.- Wow!

0:57:23 > 0:57:25- Can we come?- And maybe a bit dancing. We see later on.

0:57:25 > 0:57:27Oh, and some dancing? Disco tunes?

0:57:27 > 0:57:30Next up, we've got Anna Haugh. Anna.

0:57:30 > 0:57:33Hi. Sometimes we overindulge during this festive season.

0:57:33 > 0:57:36What would you say is a good thing to prepare

0:57:36 > 0:57:38the morning after the night before?

0:57:39 > 0:57:42- Anna?- Yeah, I'll take that one, definitely.

0:57:42 > 0:57:47I really think the next morning shouldn't be about, you know,

0:57:47 > 0:57:51- green smoothies or things that feel too healthy.- Or refreshing.

0:57:51 > 0:57:54I think, you know, a big, like, huevos rancheros, a shakshuka,

0:57:54 > 0:57:55something like that.

0:57:55 > 0:57:58A rich, thick tomato sauce, loads of lovely chilli

0:57:58 > 0:58:00to give you a bit of a pep up the next morning,

0:58:00 > 0:58:04a few eggs, you know, if it's a Mexican-style one,

0:58:04 > 0:58:06some crushed avocados... So it's a proper meal.

0:58:06 > 0:58:11- Bloody Mary?- Yeah, definitely. - Champagne.- 100%.- Oh, really?

0:58:11 > 0:58:14- For breakfast? Absolutely. - Absolutement. And more of it!

0:58:14 > 0:58:16There's something decadent about that, as well.

0:58:16 > 0:58:18- And it picks you back up again the next morning.- Yeah.

0:58:18 > 0:58:22Right, and now we've got a question from Michel Roux Junior.

0:58:22 > 0:58:24Hello, everybody. Hope you're having fun in the studio.

0:58:24 > 0:58:28Now, my days of clubbing and dancing are well and truly over.

0:58:28 > 0:58:32New Year's Eve for me is all about the food, family and friends

0:58:32 > 0:58:33and a glass of wine or two,

0:58:33 > 0:58:37so I'm going to be cooking a slow-cooked shoulder of wild boar

0:58:37 > 0:58:39with lots of spices and dried fruit -

0:58:39 > 0:58:42a really, really delicious and warming way

0:58:42 > 0:58:43to bring in the New Year.

0:58:43 > 0:58:48So, my question to you guys is are you going to be in the kitchen

0:58:48 > 0:58:51or on the dance floor for New Year's Eve?

0:58:51 > 0:58:53Michel, actually both.

0:58:53 > 0:58:55I will be dancing with my friends and my family,

0:58:55 > 0:58:59and also I will be eating a real feast, a real celebration.

0:58:59 > 0:59:02I will also be eating my wild boar slow-cooked, OK,

0:59:02 > 0:59:05a beautiful stew with loads of red wine inside.

0:59:05 > 0:59:07And that is going to be very delicious.

0:59:07 > 0:59:09But I think both are very compatible.

0:59:09 > 0:59:11We can have both. Why not?

0:59:11 > 0:59:13A very good answer. What are you doing, Anna?

0:59:13 > 0:59:14Yeah, a bit of both.

0:59:14 > 0:59:17Yeah, probably dancing while I'm cooking maybe, hopefully.

0:59:17 > 0:59:20Yeah, I'm going to be in America visiting my sister, so, yeah,

0:59:20 > 0:59:22it'll be a reunion and we'll all be around the kitchen table

0:59:22 > 0:59:24and having a few drinks.

0:59:24 > 0:59:25Do they do New Year well?

0:59:25 > 0:59:28Oh, yeah! Yeah, yeah, yeah. Well, if there's a few Joneses around,

0:59:28 > 0:59:30there's always a good New Year.

0:59:30 > 0:59:31Sandia, what are you going to be doing?

0:59:31 > 0:59:34I'm usually the one supplying the booze, so...

0:59:34 > 0:59:36But this time of the year is my favourite.

0:59:36 > 0:59:39I have this collection of what I call fireplace booze -

0:59:39 > 0:59:44nice red wine, lots of Syrah, Rhone, Burgundy, great with boar.

0:59:44 > 0:59:46So, yeah, I'm supplying the booze.

0:59:46 > 0:59:48- The big guns. - And drinking, of course.

0:59:49 > 0:59:51Now, most people have their fair share of chocolate

0:59:51 > 0:59:54at this time of year, but not us here at Saturday Kitchen.

0:59:54 > 0:59:57For this week's festive foodie film, we visited father and daughter team

0:59:57 > 1:00:00Chris and Joanna Brennan at the Pump Street Bakery in Suffolk

1:00:00 > 1:00:03to find out about ethical bean-to-bar chocolate.

1:00:13 > 1:00:16Here at Pump Street bakery, we are primarily a bakery.

1:00:16 > 1:00:18We make sourdough bread and pastries,

1:00:18 > 1:00:20but we are also a small batch chocolate maker,

1:00:20 > 1:00:24so we import beans from family farms and cooperatives around the world

1:00:24 > 1:00:27and we make chocolate using what we call bean to bar chocolate making.

1:00:29 > 1:00:32We directly source our beans from the growers

1:00:32 > 1:00:35to ensure the quality of our finished chocolate.

1:00:35 > 1:00:38We just pay the money directly to the farmer and we know that we have

1:00:38 > 1:00:40got a relationship with them and we get the best quality beans

1:00:40 > 1:00:43and they get all of the money that they need to pay their workers.

1:00:45 > 1:00:49We receive the beans from farms from all over the world.

1:00:49 > 1:00:52This is from Jamaica, one of my favourite beans,

1:00:52 > 1:00:54being Jamaican myself.

1:00:54 > 1:00:57For us, traceability and quality go hand in hand

1:00:57 > 1:01:01because so much is put into the bean by the farmer, the grower,

1:01:01 > 1:01:04in the way of fermentation processes and drying processes,

1:01:04 > 1:01:06that the only way to get the best

1:01:06 > 1:01:08beans is to know exactly where they came from.

1:01:14 > 1:01:17We are very, very focused in ensuring that we can trace

1:01:17 > 1:01:19each individual bar that you might buy

1:01:19 > 1:01:22back to the sack of beans that we got from the farm.

1:01:22 > 1:01:26We do that by tracking the beans through production

1:01:26 > 1:01:29using a batch number that's in each production batch,

1:01:29 > 1:01:32so we can track every bar back

1:01:32 > 1:01:35to the sack of beans that came from the farm.

1:01:35 > 1:01:38We realised a couple of years ago that there was a natural synergy

1:01:38 > 1:01:40between bread and chocolate.

1:01:40 > 1:01:43They both come from the same place, natural processes.

1:01:43 > 1:01:47So we started playing with introducing bread and chocolate

1:01:47 > 1:01:49at an early stage in the production.

1:01:49 > 1:01:50So what we have here are some

1:01:50 > 1:01:53chocolate nibs that are being ground now.

1:01:53 > 1:01:57In the bakery we get our leftover and unsold sourdough bread

1:01:57 > 1:02:01and we take that bread and we cut it up and we dry it

1:02:01 > 1:02:03and we toast it in the ovens again,

1:02:03 > 1:02:07and we take these breadcrumbs and we add them to the chocolate

1:02:07 > 1:02:11in this grinder, and that breadcrumb is ground into the chocolate

1:02:11 > 1:02:14and gives us a caramel base of flavour in the chocolate.

1:02:14 > 1:02:17Later on in the production process when we actually make bars,

1:02:17 > 1:02:20we'll add some more of that crumb to the chocolate bar

1:02:20 > 1:02:22so you get some texture and some crunch.

1:02:25 > 1:02:28We want to make fantastic chocolate,

1:02:28 > 1:02:31chocolate that's ethically sourced, that's traceable,

1:02:31 > 1:02:33that helps our employees to really

1:02:33 > 1:02:36feel that they're doing something important,

1:02:36 > 1:02:38and for our customers to really enjoy

1:02:38 > 1:02:42and say, "That's the best chocolate I've ever had in my life."

1:02:42 > 1:02:45So, I can tell you I tried some of that chocolate for Christmas

1:02:45 > 1:02:47and it is delicious. Right, time for the cocktail challenge.

1:02:47 > 1:02:51Now, we set our chefs the challenge of making the best cocktails

1:02:51 > 1:02:52so they could celebrate New Year,

1:02:52 > 1:02:56using whatever is typically left over after Christmas.

1:02:56 > 1:02:59So, chefs, you've got 90 seconds to create the most

1:02:59 > 1:03:02delicious and drinkable cocktail

1:03:02 > 1:03:06and then Sandia is going to taste it at the end.

1:03:06 > 1:03:08So, we've got some music to put you in the mood.

1:03:08 > 1:03:09Let's play the music!

1:03:11 > 1:03:14Right, are you ready? You're getting into this, aren't you?

1:03:14 > 1:03:15Right - three, two, one, go.

1:03:17 > 1:03:21A little bit of that lemon. And the juice.

1:03:21 > 1:03:23I'm having a little bit of ice.

1:03:25 > 1:03:26A little syrup.

1:03:26 > 1:03:29Do you know what you are doing, Anna?

1:03:29 > 1:03:31Yeah, I mean, roughly.

1:03:31 > 1:03:33OK, give us a clue.

1:03:33 > 1:03:37I basically drank this delicious cocktail a few days ago,

1:03:37 > 1:03:39so I'm just putting some lemon in.

1:03:39 > 1:03:42It's like a sour, so yeah, yeah, lemon, grapefruit,

1:03:42 > 1:03:44a bit of maple, I think.

1:03:44 > 1:03:46Citrus sour, what's the spirit in it?

1:03:46 > 1:03:47- A bit of gin.- Very nice.

1:03:47 > 1:03:48Everything's better with a bit of gin.

1:03:48 > 1:03:52- What are you doing? - It's a rose petal martini.

1:03:52 > 1:03:53A rose petal martini.

1:03:53 > 1:03:56- What is that?- Maple syrup.

1:03:56 > 1:04:01Created by a friend of mine called JJ of the London Cocktail Club.

1:04:01 > 1:04:04He's world champion.

1:04:07 > 1:04:10- Voila.- You do that very well.

1:04:10 > 1:04:11Do you make a lot of cocktails?

1:04:11 > 1:04:16Yes. Voila. OK, here we are.

1:04:16 > 1:04:19And then we take the Boston strainer here.

1:04:19 > 1:04:21OK, 30 seconds left, guys.

1:04:21 > 1:04:23No problem.

1:04:27 > 1:04:30Et voila.

1:04:33 > 1:04:36Beautiful. And you may think I'm a romantic

1:04:36 > 1:04:38and it is just for the girls. It is not.

1:04:38 > 1:04:42It is a guy who made that martini for me.

1:04:42 > 1:04:45And you are actually putting rose petals in it?

1:04:45 > 1:04:47Voila. A little rose petal.

1:04:47 > 1:04:49Times up! I am very impressed.

1:04:49 > 1:04:53- Just a moment.- No, we have finished.

1:04:53 > 1:04:56- No, no.- We have actually finished.

1:04:56 > 1:04:59- What are you doing now? - Now I finish.

1:04:59 > 1:05:03- You're a very mean man.- You're cheating but we'll let you off.

1:05:03 > 1:05:06You can't stop a romantic man.

1:05:06 > 1:05:08You couldn't be more French.

1:05:08 > 1:05:10Look at this.

1:05:10 > 1:05:13Right, so shall I get to try it now?

1:05:13 > 1:05:15- Can I try it?- Please, sir.

1:05:17 > 1:05:19- Can I come and try it?- Yes.

1:05:19 > 1:05:22Oh, that's very nice.

1:05:22 > 1:05:23It is very rosy, isn't it?

1:05:23 > 1:05:27- What is it called? - It's a rose petal martini.

1:05:27 > 1:05:30There's no martini in it, but the glass is a martini glass.

1:05:30 > 1:05:33I fell in love with that cocktail. I think it's extraordinary.

1:05:33 > 1:05:36Every girl and every boy in the land will love it.

1:05:36 > 1:05:38La romance, la romance.

1:05:38 > 1:05:41Anna, what is yours called?

1:05:41 > 1:05:45I mean, I think we need to collectively come up with a name.

1:05:45 > 1:05:47I think I'm going to call it a maple grapefruit sour.

1:05:47 > 1:05:49It needs something more romantic, though.

1:05:49 > 1:05:50I'll maybe leave it to Raymond to name it.

1:05:50 > 1:05:52That's nice.

1:05:52 > 1:05:54Very good.

1:05:54 > 1:05:56Oh, wow, it's got a kick at the end.

1:05:56 > 1:05:58- Yeah, that's the gin. - A little bit of maple, yeah.

1:05:58 > 1:06:01Stylish, elegant, a little bit of sour.

1:06:01 > 1:06:03- Freshness.- Fresh, clean.

1:06:03 > 1:06:05Very low sugar.

1:06:05 > 1:06:06Beautiful, really beautiful.

1:06:06 > 1:06:08May I taste my own?

1:06:10 > 1:06:13I hope you're going to give it the same glowing response.

1:06:13 > 1:06:16Right, have you had a chance to try it?

1:06:16 > 1:06:18Yeah, I have. I mean, they are both great.

1:06:18 > 1:06:20This one is so refreshing, but you know,

1:06:20 > 1:06:23how can I resist the French charm?

1:06:23 > 1:06:26You get a massive amount of rose petals.

1:06:26 > 1:06:28The rose does do something.

1:06:28 > 1:06:31The heart.

1:06:31 > 1:06:36- I preferred yours.- Anyway, so will Larry get his food heaven,

1:06:36 > 1:06:38scallops with bacon, pancetta, cabbage and tarragon?

1:06:38 > 1:06:40Or his food hell, toasted turbot

1:06:40 > 1:06:42with calf's tongue and grain mustard sauce?

1:06:42 > 1:06:44We are going to find out after Nigella Lawson

1:06:44 > 1:06:47makes her magnificent panettone stuffing squares.

1:07:01 > 1:07:03It's a very quirky cicchetti.

1:07:03 > 1:07:07Si.

1:07:07 > 1:07:09When I first came to Venice,

1:07:09 > 1:07:11what I absolutely loved, and still do,

1:07:11 > 1:07:14is their tradition of cicchetti, which are like small bites.

1:07:14 > 1:07:19People gather together, they stand around, they talk, they relax,

1:07:19 > 1:07:21they eat, they drink,

1:07:21 > 1:07:27and there's something so convivial in an informal and yet focused way.

1:07:27 > 1:07:29I mean, the food is serious.

1:07:29 > 1:07:33Now, I think that is exactly the atmosphere you want for a party.

1:07:33 > 1:07:35Well, I want for a party,

1:07:35 > 1:07:36and although I cannot claim that my

1:07:36 > 1:07:38panettone stuffed squares are Venetian,

1:07:38 > 1:07:42there is something about the fact that they're cut into small pieces,

1:07:42 > 1:07:44that they can be handed around on small plates,

1:07:44 > 1:07:47people eat them. The party is obviously going to be in full swing.

1:07:59 > 1:08:02While I love the sweetness of panettone,

1:08:02 > 1:08:05and really it's the key factor in this recipe,

1:08:05 > 1:08:10you don't really get it unless you counter it with a bit of salt.

1:08:10 > 1:08:14That's why I've got 375g of pancetta in there.

1:08:14 > 1:08:20And now four shallots - like onions but milder and sweeter.

1:08:23 > 1:08:27Italians start off so many savoury recipes with something called

1:08:27 > 1:08:30a sofrito, which is really an onion mix.

1:08:31 > 1:08:34And Italians never, at least I don't think they ever do,

1:08:34 > 1:08:38cook something savoury without celery.

1:08:38 > 1:08:40And I am all for them with this.

1:08:40 > 1:08:42We want two sticks in here.

1:08:42 > 1:08:44It just brings a grassy freshness

1:08:44 > 1:08:48so even people who do not like celery love this.

1:08:48 > 1:08:53I've talked about the need for salt to counteract the sweetness

1:08:53 > 1:08:58of the panettone, but I also think sharpness is essential,

1:08:58 > 1:09:00hence some apples.

1:09:00 > 1:09:03I mean, they are not terrifically sharp, any eating apple will do,

1:09:03 > 1:09:10but I always have apples in any of my stuffing recipes.

1:09:10 > 1:09:12This one is no exception.

1:09:14 > 1:09:15I'm too lazy to peel the apples,

1:09:15 > 1:09:20but I have made a concession and I am taking out the pips and the core.

1:09:23 > 1:09:27The herb of choice in a sofrito generally is parsley

1:09:27 > 1:09:31but I want the blessed bitterness of sage.

1:09:31 > 1:09:33Everything is about balance,

1:09:33 > 1:09:38although I have not been terribly balanced about my processor work.

1:09:38 > 1:09:41A more patient person would have blitzed in stages.

1:09:41 > 1:09:44And here goes. I might have to do a bit of a scrape down,

1:09:44 > 1:09:46but it's not too hard.

1:09:51 > 1:09:54And while I wait for this to blitz down,

1:09:54 > 1:09:58I'll warm some garlic oil in a pan so that I can fry it.

1:10:06 > 1:10:08Wow.

1:10:08 > 1:10:12Not terribly attractive at this point, but do not panic.

1:10:12 > 1:10:15Right, in this - pancetta porridge is what it looks like -

1:10:15 > 1:10:18goes into my pan,

1:10:18 > 1:10:20just to cook it gently.

1:10:30 > 1:10:32It is like a mush,

1:10:32 > 1:10:37but that is what I want because the wetter this mixture is,

1:10:37 > 1:10:42the squidgier the panettone stuffing squares will be when we eat them.

1:10:44 > 1:10:47Obviously this will be baked on party day,

1:10:47 > 1:10:52but for now I just want to make sure that the vegetables are softened,

1:10:52 > 1:10:56and the pancetta is cooked - but only just cooked.

1:10:58 > 1:11:00I love these kind of recipes which are, one,

1:11:00 > 1:11:03not demanding in the first place, but, two,

1:11:03 > 1:11:06you can get the majority of the stuff done in advance,

1:11:06 > 1:11:10because it's really important not just to make lovely food

1:11:10 > 1:11:14at this time of year, but to keep as sane as possible.

1:11:18 > 1:11:20I know it doesn't look that different

1:11:20 > 1:11:25from when it went into the frying pan, but that doesn't really matter,

1:11:25 > 1:11:29because it's going to look all very different later on.

1:11:31 > 1:11:33In that goes to a big bowl.

1:11:33 > 1:11:35Use a bigger bowl than you think.

1:11:35 > 1:11:40Into this go 200g of vac-packed chestnuts.

1:11:40 > 1:11:43I cannot have Christmas without chestnuts.

1:11:46 > 1:11:50The Italians know that lemon brings out the taste

1:11:50 > 1:11:52of absolutely everything else,

1:11:52 > 1:11:55so it's the zest and juice of a whole lemon here.

1:11:58 > 1:12:03This sort of kitchen pottering makes me feel very calm and grounded.

1:12:11 > 1:12:15Also adds more liquid, which is what I want.

1:12:17 > 1:12:18And now...

1:12:20 > 1:12:22..look at this.

1:12:22 > 1:12:26The panettone, 500g glorious and golden.

1:12:26 > 1:12:30I'd sliced it before, because I wanted it to be a teeny bit stale,

1:12:30 > 1:12:33all the better to soak up the flavours and juices

1:12:33 > 1:12:34from the mixture here.

1:12:37 > 1:12:42Don't let anyone ever talk you into cutting out the crusts.

1:12:42 > 1:12:44They've got a particular flavour.

1:12:45 > 1:12:48This is just the smell of Christmas.

1:12:48 > 1:12:51Or I should say the smell of Natale.

1:12:52 > 1:12:56If you think about it, it's the British tradition as well,

1:12:56 > 1:12:58to have dried fruits this time of year.

1:12:58 > 1:13:03It feels like a bit of medieval feasting - rich, spiced, glorious.

1:13:11 > 1:13:12When I feel the food,

1:13:12 > 1:13:15that's when I start feeling excited about eating it.

1:13:19 > 1:13:23Finishing off my panettone squares is the work of minutes.

1:13:23 > 1:13:26All I do is beat a couple of eggs

1:13:26 > 1:13:29and squelch them into the stuffing mixture.

1:13:29 > 1:13:31I squidge this into a foil tray,

1:13:31 > 1:13:35and pop it into a 200-degree oven to bake, for roughly half an hour.

1:13:38 > 1:13:41Then I whip the tray out of the oven and cut the stuffing into squares,

1:13:41 > 1:13:45which go onto small plates to be nibbled as canapes.

1:13:45 > 1:13:48I think of these as little savoury brownies.

1:13:54 > 1:13:57Thank you, Nigella. A brilliant way to use up all those leftover cakes

1:13:57 > 1:13:59and bread after Christmas.

1:13:59 > 1:14:02Right, time to find out whether Larry is getting his food heaven

1:14:02 > 1:14:03or his food hell.

1:14:03 > 1:14:06So, food heaven could be this - scallops and bacon and cabbage.

1:14:06 > 1:14:08A taste of childhood, if you will.

1:14:08 > 1:14:12Erm, or food hell is turbot, which is really odd.

1:14:12 > 1:14:14Turbot and calf's tongue.

1:14:14 > 1:14:17- Here you go.- And a little grain mustard sauce.

1:14:17 > 1:14:19- It's a thing of beauty, isn't it? - Yeah.

1:14:19 > 1:14:22Anyway, so it's going to be delicious, either one.

1:14:22 > 1:14:24Right, so because we're not live today

1:14:24 > 1:14:26and there's no public vote,

1:14:26 > 1:14:29Larry, it's down to you to take this hatpin.

1:14:29 > 1:14:31And you see these two balloons behind you?

1:14:31 > 1:14:34One has got a little scroll in it with heaven, one has got hell.

1:14:34 > 1:14:37- Right.- Choose... Here we go.

1:14:37 > 1:14:40- Right, open it up. How about that? - Boom, boom.

1:14:40 > 1:14:42God, I thought it was a £10 note.

1:14:42 > 1:14:45Yeah, it looks like a tenner, doesn't it?

1:14:45 > 1:14:47- Here we go.- What have we got?

1:14:47 > 1:14:48Oh. Yeah, I knew it.

1:14:48 > 1:14:49What?

1:14:49 > 1:14:51ALL: Oh!

1:14:51 > 1:14:54Listen, pop the other one,

1:14:54 > 1:14:56just to make sure we're not...

1:14:56 > 1:14:57Just to show.

1:14:57 > 1:14:59This is the BBC, right.

1:14:59 > 1:15:00- Bang. There we go.- Where's it gone?

1:15:00 > 1:15:03- I've lost it.- There's the other one.

1:15:03 > 1:15:05So, hopefully that should say heaven.

1:15:08 > 1:15:10Oh, that's hell too.

1:15:11 > 1:15:12Right, so hell it is.

1:15:12 > 1:15:14Sorry about that. OK, guys,

1:15:14 > 1:15:16so if you can clear all the heaven ingredients,

1:15:16 > 1:15:19then we get rid of all this, pretty much.

1:15:19 > 1:15:21If you just stick it over there.

1:15:21 > 1:15:25And this one here - we don't need that either.

1:15:25 > 1:15:26Thank you, Sandia.

1:15:26 > 1:15:29Beautiful. Right, so here's your hell, Larry.

1:15:29 > 1:15:32So, what is it about turbot then?

1:15:32 > 1:15:35Well, I just had turbot once and I just had this terrible...

1:15:35 > 1:15:40It was just the consistency of it, and it's the same thing with tongue.

1:15:40 > 1:15:43That graininess, it's the graininess I've found.

1:15:43 > 1:15:45I suspect it's probably overcooked.

1:15:45 > 1:15:46A bad cook - it's more the problem

1:15:46 > 1:15:48of a bad cook, really, rather than...

1:15:48 > 1:15:50- There you go.- Because turbot really is

1:15:50 > 1:15:53- possibly one of the greatest fish... - You think it's beautiful?

1:15:53 > 1:15:55- The greatest fish. - So I've been misguided...

1:15:55 > 1:15:57- And it's a very expensive fish. - And that's it?

1:15:57 > 1:16:00Right, you guys, could you make a little mustard sauce?

1:16:00 > 1:16:02- Sure, yeah.- Graham has the sauce, and we're doing a white wine,

1:16:02 > 1:16:05- white wine vinegar, little bit of sharpness there.- Lovely.

1:16:05 > 1:16:06Two types of mustard - the

1:16:06 > 1:16:08wholegrain, the Dijon, and some cream.

1:16:08 > 1:16:10Raymond, would you like to cook the turbot?

1:16:10 > 1:16:11I'm very fine with turbot, yeah.

1:16:11 > 1:16:13- Fine, OK.- But I need some special ingredients.

1:16:13 > 1:16:17I want white wine, I want shallots, I want mushrooms,

1:16:17 > 1:16:21I want water... I only need water, no stock.

1:16:21 > 1:16:22OK, yeah.

1:16:22 > 1:16:24And a tiny bit of butter and some chives, OK?

1:16:24 > 1:16:26OK, and we've got all those.

1:16:26 > 1:16:29Will this tie in with the recipe that I've put together?

1:16:29 > 1:16:33I want to change that man's mind of turbot.

1:16:33 > 1:16:37Turbot is heaven - turbot is not hell.

1:16:37 > 1:16:41Would it sit comfortably with the tongue and the grain mustard sauce?

1:16:41 > 1:16:44- Ah, difficult.- OK, well...

1:16:44 > 1:16:46Not together.

1:16:46 > 1:16:48Great! Right, I tell you what,

1:16:48 > 1:16:51in which case I will look after the tongue.

1:16:51 > 1:16:53If you could - you prep that turbot.

1:16:53 > 1:16:55What I was going to do is some slivers of tongue.

1:16:55 > 1:16:58I was going to pan fry those in a little bit of butter,

1:16:58 > 1:17:00a little bit of lemon.

1:17:00 > 1:17:03- Mm-hm.- OK, and then have some tongue and some turbot,

1:17:03 > 1:17:05with a grain mustard sauce.

1:17:05 > 1:17:10- And I will have... Yeah.- But who knows what's going to happen!

1:17:10 > 1:17:11So, we've got our tongue.

1:17:11 > 1:17:14So, what is it about this beast that you don't like?

1:17:14 > 1:17:18Well, the thing is it's the texture of the meat inside.

1:17:18 > 1:17:21There's a graininess that doesn't really do it for me,

1:17:21 > 1:17:25and I suppose it's the mental thing of it being this organ, you know,

1:17:25 > 1:17:28that's such an important part of your life,

1:17:28 > 1:17:31particularly if you do what I do for a living.

1:17:31 > 1:17:34Well, true, there is that, but it is a delicious piece of meat.

1:17:34 > 1:17:35Very, very strange.

1:17:35 > 1:17:39I mean, other offal, yeah, you know, kidneys, liver...

1:17:39 > 1:17:40- Yeah.- Brain.

1:17:40 > 1:17:42- Ooh, really?- I'll eat those, yeah.

1:17:42 > 1:17:44So, you're OK with all that?

1:17:44 > 1:17:45I get very emotional with the brain.

1:17:45 > 1:17:48Yeah, yeah, with the brain, but it's just something about that,

1:17:48 > 1:17:50and heart as well. Heart doesn't do it for me.

1:17:51 > 1:17:55Heart. No, I'm not a fan of heart at all.

1:17:55 > 1:17:58Great, so there will be lots of stock vegetables in here,

1:17:58 > 1:18:01you can put some white wine in here, some peppercorns, things like that.

1:18:01 > 1:18:02Bring some bay leaves and...

1:18:02 > 1:18:05- You simmer it, do you?- Yeah, you know, bring up to the boil,

1:18:05 > 1:18:06and just tick it over for, well,

1:18:06 > 1:18:10upwards of about sort of two and a half, maybe three, hours.

1:18:10 > 1:18:11As long as that?

1:18:11 > 1:18:14It takes a long time, because it's a very tough muscle,

1:18:14 > 1:18:16and then you get left with this beauty.

1:18:16 > 1:18:18And then you skin it, presumably?

1:18:18 > 1:18:20And then you skin it, so while it's still warm - now, look.

1:18:20 > 1:18:24It still looks pretty ugly, but then - that's right then -

1:18:24 > 1:18:27peel off the skin, like so.

1:18:27 > 1:18:29And then you've got all the good stuff underneath.

1:18:29 > 1:18:32- Yeah...- You're still not... - Do you like the tongue?

1:18:32 > 1:18:33- Me? I love it.- I'm not convinced.

1:18:33 > 1:18:35Yeah, I don't think this part is convincing him.

1:18:35 > 1:18:37Oh, no, no, no - I think it's delicious.

1:18:37 > 1:18:40- Presumably you like it?- I mean, we've learned first in France,

1:18:40 > 1:18:44you eat everything. When your papa tells you, "Eat it," you eat it.

1:18:44 > 1:18:47- Yeah, exactly.- Whether it is escargot, or whether it is a rabbit,

1:18:47 > 1:18:51or whether it is... Anything, you have to eat, OK.

1:18:51 > 1:18:55- Tripes and so on...- Tripes are not my favourite either.

1:18:55 > 1:18:58- Tres bien.- OK, so then some nice...

1:18:58 > 1:19:00You do little slices like that, yeah.

1:19:00 > 1:19:01Just pieces, like so.

1:19:01 > 1:19:05- Yeah.- So, we'll break you and Jenny - I'll do three.

1:19:05 > 1:19:07- Yeah.- We'll probably serve you two, to be honest.

1:19:07 > 1:19:09And I've got to eat this, have I?

1:19:09 > 1:19:10That's all part of the deal?

1:19:10 > 1:19:14- Yes! That is the deal.- I've got to eat my culinary hell, yeah?

1:19:14 > 1:19:17- Exactly.- Is it going in this one with the butter in it?

1:19:17 > 1:19:18Your hell is my heaven, my friend!

1:19:18 > 1:19:22- There you go.- Your hell is my heaven.

1:19:22 > 1:19:25- He's so poetic.- OK, a few shallots - thank you very much.

1:19:25 > 1:19:27OK, and that stock is delicious as well...

1:19:27 > 1:19:28It does smell good, the stock.

1:19:28 > 1:19:30So we're just going to cook a little bit of turbot.

1:19:30 > 1:19:33We'll pan fry the... Pan fry the tongue.

1:19:33 > 1:19:37No browning - soft butter. No browning whatsoever.

1:19:37 > 1:19:40To soften the shallots, what is happening here,

1:19:40 > 1:19:44by softening the shallots, by sweetening the shallots,

1:19:44 > 1:19:45you remove the sulphur.

1:19:45 > 1:19:49That's what makes you cry when you chop an onion or a shallot.

1:19:49 > 1:19:51So you utilise all these acids, OK?

1:19:51 > 1:19:55So it doesn't absorb it into the butter, it drives it off,

1:19:55 > 1:19:59does it? The heat drives the sulphur off, does it?

1:19:59 > 1:20:02- Absolutely.- It's gone? - Completely, yeah.

1:20:02 > 1:20:04Tres bien.

1:20:04 > 1:20:06You can see it. Look, smell it.

1:20:06 > 1:20:09- Yeah, yeah, yeah.- It's all harsh and now it's going

1:20:09 > 1:20:11to get very sweet and lovely.

1:20:11 > 1:20:14You can imagine sweetening your shallots.

1:20:14 > 1:20:17And what do you term that in French when you are doing that?

1:20:17 > 1:20:20The word doesn't exist in French, actually.

1:20:20 > 1:20:22It doesn't? Just reduce it.

1:20:22 > 1:20:25Can I have the white wine, please? Tres bien.

1:20:25 > 1:20:28Can you pass just a touch of that?

1:20:28 > 1:20:29Voila.

1:20:29 > 1:20:31So, Larry, I was reading...

1:20:31 > 1:20:34So, when we look at Gavin and Stacey...

1:20:34 > 1:20:36When you look at Gavin and Stacey...

1:20:36 > 1:20:38Millions of people still do.

1:20:38 > 1:20:41- It's crazy.- I think it's brilliant. - It still grows on you.

1:20:41 > 1:20:43We have reduced the white wine to remove the alcohol,

1:20:43 > 1:20:46otherwise your dish will be ruined.

1:20:46 > 1:20:49Water. Voila.

1:20:49 > 1:20:53No stocks again, you have the flavour,

1:20:53 > 1:20:56a bit of butter on your turbot here.

1:20:56 > 1:20:58Voila.

1:20:58 > 1:21:01I'd love to chat about your glittering career.

1:21:01 > 1:21:04It seems like we're having a masterclass in cooking.

1:21:04 > 1:21:06We are having a masterclass in

1:21:06 > 1:21:08turbot cooking so forget all about that!

1:21:08 > 1:21:10Slowly, slowly.

1:21:10 > 1:21:12You've reintroduced me to hell.

1:21:12 > 1:21:13The best way is to grill it.

1:21:13 > 1:21:16On the grill is an absolutely wonderful flavour.

1:21:16 > 1:21:18It will stand grilling, will it, turbot?

1:21:18 > 1:21:21Oh, yes. It's a firm fish.

1:21:21 > 1:21:23So, Raymond, have you ever seen Gavin and Stacey?

1:21:23 > 1:21:25Can you stop harassing me here?

1:21:27 > 1:21:30He doesn't want to talk about Gavin and Stacey,

1:21:30 > 1:21:33he wants to teach me how to cook turbot!

1:21:33 > 1:21:35It's getting serious, all right?

1:21:36 > 1:21:39You have the natural juices of the fish

1:21:39 > 1:21:41will give the right flavour.

1:21:41 > 1:21:44- There's no stock, just water. - Exactly.

1:21:44 > 1:21:47Let it steam nicely within its own juices.

1:21:47 > 1:21:49The fish is on the top of the mushrooms,

1:21:49 > 1:21:50it is not in the juice

1:21:50 > 1:21:53and it steams very nicely.

1:21:53 > 1:21:56And the juices will leak out beautifully

1:21:56 > 1:22:00to give the flavour and always towards the end a bit of chives,

1:22:00 > 1:22:02a tiny bit of water.

1:22:02 > 1:22:07You can put a few diced tomatoes as well, just for beauty.

1:22:07 > 1:22:10Turbot gets quite big, doesn't it?

1:22:10 > 1:22:13- Oh, yes. - Are they a bottom flatfish?

1:22:13 > 1:22:17- Like Dover sole. - It's quite a luxurious fish.

1:22:17 > 1:22:20It is very expensive, so this is kind of a real sort of treat.

1:22:20 > 1:22:23Yeah, but that was the thing when I had it before.

1:22:23 > 1:22:26It was a big treat and I thought, "What's all the fuss about?"

1:22:26 > 1:22:28I should have grilled it for you to make it simple.

1:22:28 > 1:22:31I will show you a very nice technique here.

1:22:31 > 1:22:34Simplicity. All that is prepared in advance and the last minute

1:22:34 > 1:22:37- you want to cook it, you put it on, OK?- Yeah.

1:22:37 > 1:22:39Right. Are you happy?

1:22:39 > 1:22:43I'm not happy. I'm not finished.

1:22:43 > 1:22:47I'll be happy when I'm finished, you mean person.

1:22:47 > 1:22:51There we go. Now he's frying up the tongue.

1:22:52 > 1:22:54So, when you were in the jungle, you lost...?

1:22:54 > 1:22:58Ten kilos. There wasn't a lot of this going on, I'll tell you.

1:22:58 > 1:22:59- What were you eating?- Not a lot.

1:22:59 > 1:23:02Beans and rice is what you eat

1:23:02 > 1:23:06and then at the end of the day if all your campmates have been lucky,

1:23:06 > 1:23:07they can win some other things.

1:23:07 > 1:23:09And was it a good experience?

1:23:09 > 1:23:11Oh, it's just the most extraordinary experience.

1:23:11 > 1:23:13But that doesn't mean it's good.

1:23:13 > 1:23:16No, no. I loved it. I loved the whole thing.

1:23:16 > 1:23:21- This is extraordinary. - Yes, it is! It's not quite the same.

1:23:21 > 1:23:22Almost like the jungle.

1:23:22 > 1:23:24Almost like the jungle.

1:23:24 > 1:23:26We were trying to do it on a fire,

1:23:26 > 1:23:29like trying to do all this on a fire.

1:23:29 > 1:23:33Not quite ready, so it's medium rare now.

1:23:33 > 1:23:35Smell it, smell it. No?

1:23:37 > 1:23:40It's a good smell.

1:23:40 > 1:23:43- Only good?- All right, it's more than good.

1:23:43 > 1:23:45- OK.- Chef, OK?

1:23:45 > 1:23:47So much butter.

1:23:47 > 1:23:51So it says a lot about the chef. I'm trying to keep it away from you.

1:23:51 > 1:23:55He's trying to make it less hell like, that's what he's trying to do.

1:23:55 > 1:23:56It is pure hell.

1:23:58 > 1:24:00I'm learning how to cook turbot

1:24:00 > 1:24:03and you're learning how to cook tongue, it's great.

1:24:03 > 1:24:05Isn't it good?

1:24:05 > 1:24:08At the same time, you're trying to interview me about Gavin and Stacey

1:24:08 > 1:24:12and he is telling you how not to cook tongue.

1:24:14 > 1:24:16I had given up, to be honest.

1:24:16 > 1:24:18- Can we serve?- Absolutely, chef.

1:24:18 > 1:24:22- Would you like to plate? - Voila, a bit of lemon juice.

1:24:24 > 1:24:27Have you stolen my lemon juice as well? C'est impossible.

1:24:27 > 1:24:30That is the cream sauce you don't like.

1:24:30 > 1:24:32So, what have you got planned for 2018? A good lie-in?

1:24:32 > 1:24:372018? A good lie-in. That's it, really.

1:24:37 > 1:24:41Where is the butter? A tiny bit of butter.

1:24:41 > 1:24:46That's all that you need, five grams of butter.

1:24:46 > 1:24:48That's enough.

1:24:48 > 1:24:51Chives. Where is the chives?

1:24:51 > 1:24:55The chives went into the sauce, chef.

1:24:55 > 1:24:57You are mean people.

1:24:59 > 1:25:01I'm chopping some for you, chef.

1:25:02 > 1:25:08- All I can say is it better be good after all this.- Too many cooks.

1:25:08 > 1:25:09Chives?

1:25:11 > 1:25:14- Chives.- A few more, please. - Of course.

1:25:14 > 1:25:19One second. OK, I'm on it, chef, I'm on it.

1:25:19 > 1:25:23A simple jus, not complicated.

1:25:23 > 1:25:27You extract the flavour of the turbot and you have purity here.

1:25:27 > 1:25:30And that is going to be an amazing dish.

1:25:30 > 1:25:33We are going to convert hell into heaven.

1:25:33 > 1:25:37- Chef, into there?- Oui, voila.

1:25:37 > 1:25:39I would love to have a bit of diced tomato for colour.

1:25:39 > 1:25:41But it doesn't matter.

1:25:41 > 1:25:45Et voila, look at that.

1:25:46 > 1:25:51Turbot and tongue, a turbo-driven tongue.

1:25:52 > 1:25:56This was not along the lines of thinking of what I was going to do.

1:25:56 > 1:25:59That is for you.

1:25:59 > 1:26:01But I'm sure it's going to be delicious.

1:26:01 > 1:26:04But you've still got turbot and tongue, so that's OK.

1:26:06 > 1:26:08That's really lovely.

1:26:08 > 1:26:10That's delicious.

1:26:10 > 1:26:12And here with the moment of truth.

1:26:12 > 1:26:15Right, Larry, dive in. You've had a masterclass.

1:26:15 > 1:26:17I know, not only have I had a masterclass,

1:26:17 > 1:26:21it really already looks a lot different

1:26:21 > 1:26:24to the way the turbot was that we had. Totally different.

1:26:28 > 1:26:30I was cheated for years.

1:26:30 > 1:26:31- This is delicious.- Excellent.

1:26:31 > 1:26:34I can be your personal cook one day.

1:26:34 > 1:26:37Right, Sandia, what are we drinking?

1:26:37 > 1:26:40I think everyone needs a bit of champagne now, don't you think?

1:26:40 > 1:26:42You think?!

1:26:42 > 1:26:45A terrific idea. Right, now, tongue.

1:26:46 > 1:26:50Tongue. It's still going to be a consistency thing.

1:26:54 > 1:26:58It's a great deal better than I remember the last time.

1:26:58 > 1:27:02Probably because it's veal tongue and it's less muscly.

1:27:03 > 1:27:05There we go. It's no longer hell.

1:27:05 > 1:27:08It's no longer hell.

1:27:08 > 1:27:10- It's a little bit of heaven. - Amazing.

1:27:10 > 1:27:13So, we've got a lovely champagne to go with that.

1:27:13 > 1:27:16I think champagne just goes well with everything.

1:27:16 > 1:27:18Andre Carpentier from Tesco's.

1:27:21 > 1:27:23- Just like that.- Just like that.

1:27:23 > 1:27:27So, really nice acidity in here,

1:27:27 > 1:27:31a little bit of toasted brioche and creaminess for the mustard sauce.

1:27:31 > 1:27:36- There you go.- So, why have you gone for this particular one?

1:27:36 > 1:27:38This one is a little bit richer

1:27:38 > 1:27:41and I think because of that dish, which is quite rich itself,

1:27:41 > 1:27:42I have chosen this.

1:27:42 > 1:27:44Also just the balance.

1:27:44 > 1:27:47It's not very sweet - it's a brut so it's nice and refreshing.

1:27:47 > 1:27:50Yeah, it's a good price as well.

1:27:50 > 1:27:51- It's a great price.- It's New Year.

1:27:51 > 1:27:54- Cheers, all.- Happy New Year to you all.

1:27:54 > 1:27:57- Yes, yes, yes.- Happy New Year.

1:27:59 > 1:28:02It's as good as a Martini rose, eh?

1:28:02 > 1:28:04- Cheers. Thank you.- Cheers, chef.

1:28:04 > 1:28:07- That is delicious and very well received.- That is good.

1:28:07 > 1:28:09So, all good, Larry? Have we changed your mind?

1:28:09 > 1:28:10Yeah, certainly, both ways.

1:28:10 > 1:28:13- You tucked into it. - You turned it into heaven.

1:28:13 > 1:28:17There you go, I'm impressed. I'm relieved as well.

1:28:17 > 1:28:20You had the dream team as well.

1:28:20 > 1:28:24It was kind of more Raymond team but there we are.

1:28:24 > 1:28:27Anyway, that's all from us on our last Saturday Kitchen of 2017.

1:28:27 > 1:28:31Thanks to all our studio guests, Anna, Raymond, Sandia and Larry.

1:28:31 > 1:28:34All the recipes from the show are on the website,

1:28:34 > 1:28:35bbc.co.uk/saturdaykitchen.

1:28:35 > 1:28:38Don't forget Best Bites with me tomorrow morning.

1:28:38 > 1:28:40Have a great night tomorrow, whatever you're up to.

1:28:40 > 1:28:43Happy new year and we'll see you back here live in 2018.

1:28:43 > 1:28:46- Happy new year.- Happy new year to you all!- Happy new year!