0:00:02 > 0:00:04Fantastic ingredients, delicious dishes
0:00:04 > 0:00:06and some of the nation's favourite TV chefs.
0:00:06 > 0:00:07Get ready for a gourmet's greatest hits
0:00:07 > 0:00:10because this is The A-Z of TV Cooking.
0:00:27 > 0:00:30Today, we're looking at things linked by the letter R
0:00:30 > 0:00:32and here's just some of what's on the menu.
0:00:33 > 0:00:37Nigel Slater's tips on spicing up a ribs recipe...
0:00:37 > 0:00:40I much prefer the lightly-crushed, dried chillies,
0:00:40 > 0:00:42and they're really quite spicy.
0:00:44 > 0:00:47..a speedy razor clam dish with The Hairy Bikers...
0:00:47 > 0:00:49Ooh, there's one. Oh, look them!
0:00:51 > 0:00:55..and my mate, Gregg, with all you need to know and more about rhubarb.
0:00:55 > 0:00:58It is a good laxative, as well. Nice(!) Nice, Janet(!)
0:01:03 > 0:01:05All that to come, but we're starting with rice
0:01:05 > 0:01:08and a dish made up of not one, not two
0:01:08 > 0:01:13but three different varieties, all cooked up for us by Sophie Dahl.
0:01:16 > 0:01:21For years, this was my dinner party staple. This is a wild rice risotto.
0:01:21 > 0:01:24It is totally different from a traditional risotto
0:01:24 > 0:01:28and shouldn't really be called a risotto, but it's made in the same
0:01:28 > 0:01:34way as a risotto - it's stove-top, it's fed, it's a mixture of rices.
0:01:34 > 0:01:38Got red rice, wild rice and brown basmati.
0:01:38 > 0:01:42No arborio rice, so I think it would make an Italian turn in their grave.
0:01:43 > 0:01:49In here, I have two leeks, a red onion and two cloves of garlic,
0:01:49 > 0:01:53and to that mixture, I'm going to add one grated carrot,
0:01:53 > 0:01:56one courgette, a good handful of wild mushrooms.
0:01:58 > 0:01:59Roughly tear them.
0:02:00 > 0:02:02I think the reason this recipe's
0:02:02 > 0:02:06so good for a celebratory meal is it's beautiful to look at,
0:02:06 > 0:02:08you've got lots of different things going on,
0:02:08 > 0:02:12so three different kinds of rice, all these lovely vegetables.
0:02:15 > 0:02:20Next, you're going to add brown basmati, 500 grammes.
0:02:20 > 0:02:23Yes, it might be the brown rice that'll finish the Italians off,
0:02:23 > 0:02:27but just like a traditional risotto,
0:02:27 > 0:02:30now is the moment where you can add a good glug of wine.
0:02:37 > 0:02:41Absolutely love that smell of the wine hitting the bottom of the pan.
0:02:43 > 0:02:47So, once that wine has been guzzled up by the rice,
0:02:47 > 0:02:50this is where the patient ladling bit begins.
0:03:00 > 0:03:03So, really, the trick with risotto is to just keep feeding it.
0:03:03 > 0:03:08The moment it looks thirsty, another spoonful of stock.
0:03:09 > 0:03:12I used to love my mum's dinner parties, when I was little.
0:03:12 > 0:03:16The feeling of total fascination from watching her, as she put on
0:03:16 > 0:03:21her make-up and her earrings, and then, getting tricked into
0:03:21 > 0:03:23laying the table and thinking it was a great treat!
0:03:25 > 0:03:29Then, there's that very specific smell of a party, sort of, wafting...
0:03:30 > 0:03:32..upstairs. Very politically incorrect now,
0:03:32 > 0:03:36but the smell of cigarettes and perfume
0:03:36 > 0:03:41and, sort of, whisky and just brilliant... Brilliant smells.
0:03:41 > 0:03:42So, the rice has puffed up.
0:03:42 > 0:03:45I'm going to add to it what I cooked earlier,
0:03:45 > 0:03:48which was some wild rice and red rice.
0:03:49 > 0:03:52This is both a flavour thing and a texture thing
0:03:52 > 0:03:56because the rice that's been cooking in the pot with the stock is creamy.
0:03:56 > 0:04:00The wild rice, you've got that slightly nutty, bitter taste.
0:04:00 > 0:04:03Just works really well as a combination. Mm!
0:04:06 > 0:04:08Feels really filling and moreish.
0:04:08 > 0:04:11You could have that as a main course, if you're a vegetarian.
0:04:11 > 0:04:16Also, really good cold for the next day for lunch. Some salt.
0:04:17 > 0:04:21Some pepper. Grated Parmesan.
0:04:22 > 0:04:27And then, lastly, decent-sized bunch of parsley and coriander.
0:04:27 > 0:04:28Not remotely a strict combination.
0:04:28 > 0:04:31You could use basil, you could use chives,
0:04:31 > 0:04:32you could use a bit of tarragon.
0:04:32 > 0:04:34The thing that's lovely about this is you've got that
0:04:34 > 0:04:37sort of freshness of the coriander, the cleanness of the parsley,
0:04:37 > 0:04:40and it just works well with that sort of nutty rice.
0:04:40 > 0:04:42So what I'm going to do now, I've got this mould.
0:04:44 > 0:04:49Please don't imagine that every night, I'm going to
0:04:49 > 0:04:54the trouble of putting my food in moulds! I'm not.
0:04:54 > 0:04:57I'm serving it in a cake mould because it's going to set in
0:04:57 > 0:05:02the fridge, and then you turn it out and it's like a sort of risotto cake.
0:05:02 > 0:05:06Beautiful, if you've got people coming over, and it's celebratory.
0:05:06 > 0:05:09And that's what the whole spirit of tonight is.
0:05:09 > 0:05:12All that needs to happen with this now is it cools,
0:05:12 > 0:05:17then it goes into the fridge for a couple of hours to set. It's so easy.
0:05:18 > 0:05:22The good news is you get to have a bath,
0:05:22 > 0:05:27be relaxed and not answer your door a fraught, kind of, manic mess.
0:05:28 > 0:05:32Next, a recipe that really does look finger-licking good!
0:05:32 > 0:05:36We're moving on to R for ribs and this is Nigel Slater,
0:05:36 > 0:05:39who likes his sticky and spicy.
0:05:40 > 0:05:44I often think that the best fun a cook can have is seasoning.
0:05:44 > 0:05:47And one of my favourite seasonings of all
0:05:47 > 0:05:52is when I mix sweet things with something spicy.
0:05:52 > 0:05:55It's getting the right amount of heat and the right amount of sweetness.
0:05:55 > 0:06:00When I'm making ribs, pork ribs, I often start with some honey.
0:06:02 > 0:06:05'Sticky ribs are a classic example of sugar
0:06:05 > 0:06:07'and spice working brilliantly together.
0:06:07 > 0:06:09'You might never have thought of making them at home,
0:06:09 > 0:06:11'but it's much easier than you think.
0:06:13 > 0:06:17'So I've got the sweet honey, and now I need the spice.
0:06:17 > 0:06:20'I'm going to add crushed chillies.'
0:06:20 > 0:06:21And you can use ground chilli, if you like,
0:06:21 > 0:06:26but I much prefer the lightly-crushed, dried chillies.
0:06:26 > 0:06:28And they're really quite spicy.
0:06:29 > 0:06:32But then, because spicing isn't all about heat,
0:06:32 > 0:06:35it's a very aromatic thing, too, I'm going to stick in...
0:06:37 > 0:06:42..a warm, sort of earthy spice, too. A little bit of star anise.
0:06:46 > 0:06:50'They'll give the ribs a lovely, mellow, aniseed flavour.
0:06:53 > 0:06:57'I'm adding some oyster sauce, for richness.'
0:06:57 > 0:07:00There are so many recipes for ribs.
0:07:00 > 0:07:03Some of them have so many ingredients that they almost cancel
0:07:03 > 0:07:05one another out.
0:07:05 > 0:07:07I keep mine simple, with just a few ingredients that all add
0:07:07 > 0:07:10their certain something.
0:07:10 > 0:07:15'All it needs now is some salt and pepper. Don't grind the peppercorns.
0:07:15 > 0:07:16'Just bash them a bit.
0:07:20 > 0:07:25'Now for the ribs. You want something you can really get your teeth into.
0:07:25 > 0:07:28'Coat them thoroughly in the marinade.'
0:07:28 > 0:07:34Now, what I like to do is to leave the ribs in the sticky marinade
0:07:34 > 0:07:36for a few hours.
0:07:36 > 0:07:40Two's the minimum and overnight is probably the maximum.
0:07:40 > 0:07:44It just gives a chance for the spices and the sugar to work with the meat.
0:07:46 > 0:07:49'Finally, tuck some garlic cloves between the ribs.'
0:07:51 > 0:07:54And they'll soften as these are roasting.
0:07:55 > 0:07:58And you'll get a lovely mellowness.
0:07:58 > 0:08:00You won't get that rasping, garlic flavour.
0:08:02 > 0:08:05'Cover them and leave for as long as you can.
0:08:09 > 0:08:13'Once the flavours have really got to know each other,
0:08:13 > 0:08:16'then it's into a low oven, for 90 minutes.
0:08:19 > 0:08:23'Turn them occasionally, to make sure each rib gets
0:08:23 > 0:08:25'a good coating of the sweet and spicy marinade.'
0:08:28 > 0:08:30So, these ribs have been cooking for a good hour and a half
0:08:30 > 0:08:34and this is the moment when it actually gets slightly dangerous,
0:08:34 > 0:08:36because I'm going to put them back in the oven,
0:08:36 > 0:08:38but on a slightly higher heat.
0:08:38 > 0:08:43I'm going to keep my eye on them, till they're almost starting to burn,
0:08:43 > 0:08:47then I've got this incredible sweetness, the spiciness
0:08:47 > 0:08:50and then just that edge of caramel burntness to them.
0:08:58 > 0:09:03So this is how I like my ribs - very, very dark, very sticky...
0:09:04 > 0:09:06..very sweet and very spicy.
0:09:08 > 0:09:12'Choose plump, meaty ribs and cook them slowly.
0:09:12 > 0:09:15'While they're in the oven, they'll fill the kitchen with warm,
0:09:15 > 0:09:19'sweet and spicy smells and they'll be the best ribs you've ever eaten.'
0:09:29 > 0:09:33We're tackling, next, one of the nation's most popular curries.
0:09:33 > 0:09:37It's Rogan Josh, and here with how to cook it is Anjum Anand.
0:09:39 > 0:09:41Rogan Josh.
0:09:41 > 0:09:43Now, Rogan Josh is probably the most familiar Kashmiri dish
0:09:43 > 0:09:45that we know of in this country.
0:09:46 > 0:09:49If I could just ask you to slice that onion. OK.
0:09:49 > 0:09:52In Kashmir, they would use just lots of spices and yoghurt.
0:09:54 > 0:09:54So if you slice that,
0:09:54 > 0:09:58and I'll get into these garlic cloves to make a puree.
0:09:58 > 0:10:01Mm-hm. OK. Since you've done the onion, let's start cooking.
0:10:01 > 0:10:04'First, I'm going to fry off all my spices in hot oil.
0:10:06 > 0:10:11'I'm using black and green cardamom pods, peppercorn, cloves,
0:10:11 > 0:10:15'cinnamon and mace, which is derived from the nutmeg tree.
0:10:17 > 0:10:20'Next, I'm going to make a paste, using six cloves of garlic
0:10:20 > 0:10:22'and one square-inch piece of ginger.'
0:10:25 > 0:10:29So, in with that meat. All in. Right.
0:10:29 > 0:10:32If I can have you, kind of, gently browning that off in the onions.
0:10:32 > 0:10:35And the reason I haven't gone too dark with the onions
0:10:35 > 0:10:38is cos they're going to cook now more with the meat. Even more.
0:10:38 > 0:10:40Quite big pieces here. Would you actually leave them this size?
0:10:40 > 0:10:42No, I would have cut them a bit smaller, really.
0:10:42 > 0:10:47I mean, for the train, definitely. Well, that's what I was thinking.
0:10:47 > 0:10:49Does it matter, having them small? No, it doesn't matter at all.
0:10:49 > 0:10:53You know, in India, we eat with our hands, so we'll tear bits off and that's fine.
0:10:53 > 0:10:57But for the train, you absolutely cut them to the right size for you. OK.
0:10:57 > 0:11:00So how did you get involved in this train? How did that happen?
0:11:00 > 0:11:02Cos your parents are involved, too, aren't they?
0:11:02 > 0:11:04My parents have been involved, yes.
0:11:04 > 0:11:06They are still, um, slightly less involved than they were.
0:11:06 > 0:11:09My father used to be the chairman of the catering department. Ah!
0:11:09 > 0:11:13Now the connection makes sense. He roped you in, didn't he?
0:11:13 > 0:11:15Something like that, yes.
0:11:15 > 0:11:17Did what an Indian father does - he goes, "This is what I do.
0:11:17 > 0:11:21"Come and do it with me." OK. I'm just going to puree these tomatoes.
0:11:25 > 0:11:28'Then I'm adding half a teaspoon of chilli powder
0:11:28 > 0:11:33'and two teaspoons of cumin, coriander and garam masala.'
0:11:34 > 0:11:38Now, fennel seeds are really typical of Kashmir.
0:11:38 > 0:11:40And it's definitely something that should go into Rogan Josh,
0:11:40 > 0:11:41and it just works.
0:11:41 > 0:11:44Although it sounds unusual, it works really well with the lamb.
0:11:44 > 0:11:49So I'm adding two teaspoons. OK. Stir, stir, stir.
0:11:49 > 0:11:51And you can see the colour's already gotten darker.
0:11:51 > 0:11:54It's looking more like what you'd expect a curry to look like. Mm-hm.
0:11:54 > 0:11:55In go the tomatoes.
0:11:57 > 0:12:00This is yoghurt, and I've stirred it, so that it's got no lumps.
0:12:00 > 0:12:03So, three tablespoons, straight in.
0:12:05 > 0:12:08OK. Stir. And that's really all that goes into it.
0:12:09 > 0:12:12'Now I'm going to leave the lamb to stew for about 20 minutes.'
0:12:23 > 0:12:27Sound of the water, some wine and sunshine. A bit like a holiday...
0:12:27 > 0:12:31'Once the liquid has reduced, I brown the meat slowly in the masala.'
0:12:32 > 0:12:35So what it's actually doing is just concentrating all those flavours?
0:12:35 > 0:12:38Yup. So you just need enough liquid and in there to stop it catching.
0:12:38 > 0:12:40Yeah. Exactly. So it shouldn't, like, be dry.
0:12:40 > 0:12:43But there shouldn't be so much liquid that it's just kind of bubbling away.
0:12:43 > 0:12:45Yeah. So I'm happy with that.
0:12:45 > 0:12:48I can kind of smell the caramelisation of that masala.
0:12:48 > 0:12:49We need to add some water.
0:12:51 > 0:12:54It's not supposed to be a thin gravy, but it's also not thick,
0:12:54 > 0:12:55cos we're going to have it with rice,
0:12:55 > 0:12:58so we need enough to, kind of, moisten that. All right.
0:12:58 > 0:13:02So that's boiling. So I'm putting the heat back on, turning it down a bit.
0:13:02 > 0:13:05And then, just leaving it till the lamb's completely cooked.
0:13:05 > 0:13:06Another ten minutes or so.
0:13:15 > 0:13:16Un petit peu de garnish.
0:13:17 > 0:13:20And that is actually more than garnish, cos once you
0:13:20 > 0:13:23crunch into that with the lamb, it's really fragrant and fresh.
0:13:23 > 0:13:25And I think it's time to try.
0:13:28 > 0:13:29And we have lift-off!
0:13:36 > 0:13:39That's fabulous. Is it? Yeah.
0:13:39 > 0:13:42That's not converting you to eat lamb in Indian restaurants now, is it?
0:13:42 > 0:13:45It might well do. You're kidding! Yeah. Success!
0:13:45 > 0:13:48That's a good curry... if I do say so myself!
0:13:50 > 0:13:53'This fabulous lamb curry would normally be served
0:13:53 > 0:13:54'with Kashmiri pilaf rice.'
0:13:59 > 0:14:01We've had a couple of meat dishes there,
0:14:01 > 0:14:03so let's try something veggie.
0:14:03 > 0:14:06Here's one of my favourite cooking Rs, Rick Stein,
0:14:06 > 0:14:09with one of HIS favourite Rs, ravioli.
0:14:09 > 0:14:12And it's an unusual variety, as you're about to find out.
0:14:20 > 0:14:21Just thinking,
0:14:21 > 0:14:24I wonder how many people in this country actually eat pumpkins?
0:14:24 > 0:14:28They all seem to be turned into those little lanterns at Halloween.
0:14:28 > 0:14:33American idea, I think. They're missing a great treat. I'd love
0:14:33 > 0:14:35to see more pumpkins being eaten.
0:14:35 > 0:14:37They go particularly well in this ravioli dish,
0:14:37 > 0:14:41a classic Italian ravioli dish, where you mix Amaretti biscuits with them.
0:14:41 > 0:14:45Now, you'd have thought it's a combination that wouldn't work,
0:14:45 > 0:14:46but, in fact, it does.
0:14:46 > 0:14:50'So, first, you bake the slices of pumpkin with olive oil, salt,
0:14:50 > 0:14:53'fennel seeds and a scrunch of black pepper.'
0:14:53 > 0:14:57So I'm just going to put these in a hot oven for half an hour at least
0:14:57 > 0:15:02and then I'll scrape the flesh out, to make the ravioli filling.
0:15:02 > 0:15:04But now, I'm going to make the ravioli dough.
0:15:06 > 0:15:09'I use a food processor for this, to save time.
0:15:09 > 0:15:14'225 grammes of flour, two whole eggs, four egg yolks,
0:15:14 > 0:15:17'a little olive oil and some salt.'
0:15:17 > 0:15:19So, that's just about ready.
0:15:19 > 0:15:21It's a bit elastic now,
0:15:21 > 0:15:23so I'm just going to have to leave that
0:15:23 > 0:15:26to rest for about 20 minutes to sort of calm down a bit, by which time,
0:15:26 > 0:15:29of course, the pumpkin will be ready to get out of the oven.
0:15:31 > 0:15:32Pumpkin.
0:15:33 > 0:15:38"A large vegetable fruit, typically orange in colour." Mm.
0:15:38 > 0:15:39It's fairly obvious.
0:15:39 > 0:15:41No, I'm just waiting for it to roast at the moment.
0:15:41 > 0:15:46It takes... Well, I said 20 minutes. Actually, it's more like 40 minutes!
0:15:46 > 0:15:49I suppose we'll have to change it. Yeah!
0:15:51 > 0:15:53'And, indeed, it did take 40 minutes,
0:15:53 > 0:15:55'but I needed all that time to really concentrate
0:15:55 > 0:16:00'the flavour of the pumpkin and drive off a lot of the moisture.
0:16:00 > 0:16:04'Scoop the pumpkin flesh out and mix it with Amaretti biscuits.
0:16:07 > 0:16:09'I don't know why, but the flavours of the pumpkin
0:16:09 > 0:16:14'and the Amaretti really work, with Parmesan, of course, and an egg yolk.
0:16:15 > 0:16:17'Now I add some fresh white breadcrumbs,
0:16:17 > 0:16:20'just to tighten the mixture up a little.
0:16:21 > 0:16:24'And I season with salt and freshly-ground black pepper.
0:16:25 > 0:16:28'This is a classic Northern Italian dish
0:16:28 > 0:16:32'and needs just a rasp or two of nutmeg to finish off the filling.
0:16:34 > 0:16:37'Now, I make a dough that's rich in eggs, so you really do need
0:16:37 > 0:16:41'one of those Italian rolling machines, to do a proper job.
0:16:41 > 0:16:44'And what you do is just keep rolling it through and reducing
0:16:44 > 0:16:48'the roller gap all the time, so it's thinner and easier to work with.'
0:16:49 > 0:16:51Now, these are really good.
0:16:51 > 0:16:54I'm told every Italian housewife has one of them,
0:16:54 > 0:16:57but I think in the average British household, it's probably
0:16:57 > 0:17:01destined for the garage, shortly to be followed by the car-boot sale!
0:17:03 > 0:17:06Normally, I wouldn't bother with one of these.
0:17:06 > 0:17:08Actually, it's quite easy to make ravs,
0:17:08 > 0:17:11but I'm a sucker for a gadget, and, yes, I DID buy this.
0:17:16 > 0:17:18It also comes with a little rolling pin
0:17:18 > 0:17:20and you mustn't forget that in a car-boot sale.
0:17:20 > 0:17:23In theory, what you do is roll it along the top
0:17:23 > 0:17:26and out comes all these pristine little raviolis.
0:17:26 > 0:17:28Good Lord, I think it's working.
0:17:30 > 0:17:32Look at that!
0:17:32 > 0:17:37I suppose, in theory, what we do now is empty them onto a floured table.
0:17:39 > 0:17:40Something like this.
0:17:43 > 0:17:46Yeah, look at those.
0:17:46 > 0:17:49Look at that, they're lovely little ravs.
0:17:49 > 0:17:52You need to cook these in plenty of boiling salted water
0:17:52 > 0:17:55for about four minutes.
0:17:55 > 0:17:58And making the sage butter is simplicity itself.
0:17:58 > 0:18:02Just melt butter over a high heat, add your sage leaves
0:18:02 > 0:18:05and fry them for a little bit and then add lemon juice.
0:18:06 > 0:18:10I forget that this is actually a vegetarian dish
0:18:10 > 0:18:15because I think the best vegetarian food doesn't try to be vegetarian,
0:18:15 > 0:18:18it just doesn't happen to have meat or fish in it.
0:18:19 > 0:18:23I saw this in a restaurant in Venice and thought, "I'll give that miss",
0:18:23 > 0:18:25but everyone was ordering it.
0:18:25 > 0:18:28I thought I'd give it a try and I'm so glad I did.
0:18:29 > 0:18:31Do you know what?
0:18:31 > 0:18:35This is not going to the cupboard under the stairs with the fondue set,
0:18:35 > 0:18:37I'm going to keep it, it makes jolly good ravs.
0:18:40 > 0:18:43Considering our next chefs are well-known for their beards,
0:18:43 > 0:18:47you wouldn't have them down as fans of the razor,
0:18:47 > 0:18:50but they are both united in celebrating the razor clam.
0:18:50 > 0:18:54Our next star is courtesy of The Hairy Bikers.
0:18:58 > 0:19:00We're going to make chilli and garlic razor clams
0:19:00 > 0:19:03served with parsley crumbs and a harissa and saffron mayonnaise.
0:19:06 > 0:19:10Ancient forage food meets the flavours of contemporary cooking.
0:19:13 > 0:19:16First up, we cook the clams in boiling water,
0:19:16 > 0:19:18and you don't need to do that for long.
0:19:18 > 0:19:21Literally it is for seconds because they'll open pretty quickly.
0:19:21 > 0:19:24Soon as they're open, they're cooked.
0:19:30 > 0:19:32There's one. Look at them!
0:19:32 > 0:19:34Say hello to Daddy.
0:19:36 > 0:19:37Look at those.
0:19:37 > 0:19:39They're cooked.
0:19:39 > 0:19:42And if you like eating mussels, if you like cockles,
0:19:42 > 0:19:45the sweeter shellfish, these are better.
0:19:45 > 0:19:47But we can't tell you enough.
0:19:47 > 0:19:50They key is, you saw, literally, it took seconds.
0:19:50 > 0:19:53The key with razor clams is not to overcook them
0:19:53 > 0:19:55because if you do, they'll go chewy and rubbery.
0:19:55 > 0:19:56Squash balls. Yeah.
0:19:58 > 0:20:00Drain them off and, while they're cooling,
0:20:00 > 0:20:02we'll get on with the other components.
0:20:04 > 0:20:06I'm going to chop one chilli and eight cloves of garlic
0:20:06 > 0:20:09to make an infusion that we'll pour over the clams.
0:20:12 > 0:20:15While Si's doing that, I'm going to fry up 50g of breadcrumbs,
0:20:15 > 0:20:19which I'll mix with a handful of rough-chopped parsley.
0:20:19 > 0:20:22They're just nice to sprinkle over the razor clams
0:20:22 > 0:20:24when they've been dressed with the garlic and olive oil.
0:20:24 > 0:20:26With the razor clams, they're wonderful.
0:20:26 > 0:20:30This is British produce and it doesn't come much better.
0:20:30 > 0:20:32For the oil, it's really important not to burn
0:20:32 > 0:20:34the garlic when you cook it.
0:20:34 > 0:20:36Do you know how we keep banging on and going,
0:20:36 > 0:20:39"Oh, listen, start with something in your pan"?
0:20:39 > 0:20:42Not this time. What we're going to do is put...
0:20:42 > 0:20:46the chilli in and put the garlic in, again into a cold pan.
0:20:46 > 0:20:48We're going to cover it...
0:20:49 > 0:20:52..with olive oil - and quite a lot of olive oil.
0:20:53 > 0:20:56Look at the heat here, it's really quite low,
0:20:56 > 0:21:00so we're just going to very, very slowly bring that up, very slowly.
0:21:03 > 0:21:06We're going to season it up with lots of black pepper...
0:21:08 > 0:21:10..and salt
0:21:10 > 0:21:11and then just stir it in.
0:21:13 > 0:21:15We're going to leave the breadcrumbs to cool,
0:21:15 > 0:21:17before we add in the parsley.
0:21:18 > 0:21:22In the meantime, we can get on with the last bit of the recipe -
0:21:22 > 0:21:23the harissa and saffron mayonnaise.
0:21:25 > 0:21:27I love saffron.
0:21:27 > 0:21:29The smell is lovely.
0:21:29 > 0:21:33The spice that's more expensive than gold.
0:21:33 > 0:21:35Just put a good handful in there.
0:21:35 > 0:21:38Keith Floyd always use to say, he said, "When people say to me
0:21:38 > 0:21:42"how much saffron do I use, I say, how much can you afford?"
0:21:42 > 0:21:44Splash of boiling water on that.
0:21:44 > 0:21:47Look at the colour that's come out that instantly.
0:21:47 > 0:21:50It's going to make the most fantastic colourful-tasting mayo.
0:21:50 > 0:21:52Leave that to cool.
0:21:52 > 0:21:55Saffron's interesting. It's thought that the Phoenicians,
0:21:55 > 0:21:59when trading for tin with the Cornish, swapped saffron for tin,
0:21:59 > 0:22:04and this could explain that the Cornish love making saffron cakes.
0:22:04 > 0:22:06But we do know that, in the 16th century,
0:22:08 > 0:22:11saffron was grown in Britain, particularly in Essex.
0:22:11 > 0:22:14Saffron Walden. Look at that - got a tan like an Essex girl.
0:22:17 > 0:22:19Now for the other main ingredient.
0:22:21 > 0:22:23This is harissa,
0:22:23 > 0:22:26a chilli paste that goes really well with Middle Eastern food.
0:22:26 > 0:22:29A lot of people think it's Moroccan, but originally it's Tunisian,
0:22:29 > 0:22:31and it's fantastic.
0:22:31 > 0:22:33Put a teaspoon of that in a bowl.
0:22:33 > 0:22:36What's great about cooking in Britain
0:22:36 > 0:22:38is that we get to spice up our lives
0:22:38 > 0:22:40with fantastic international ingredients.
0:22:40 > 0:22:43The one that we're using is rose harissa,
0:22:43 > 0:22:44it's not as hot and fiery,
0:22:44 > 0:22:48because you can get some harissas that blow your socks off.
0:22:49 > 0:22:52There are all really robust flavours
0:22:52 > 0:22:54and honestly, the razor clams can take it.
0:22:56 > 0:23:00Add in a couple of large tablespoons of mayonnaise and mix it in.
0:23:02 > 0:23:04That is gorgeous. Now mix the saffron in.
0:23:09 > 0:23:11You don't waste any of this.
0:23:12 > 0:23:14Look at that.
0:23:15 > 0:23:18Somewhat tasty and somewhat psychedelic.
0:23:18 > 0:23:20That's what you call a seafood sauce.
0:23:24 > 0:23:25Oh, yeah.
0:23:25 > 0:23:28Oh, yeah, it's earthy, as well. It's lovely.
0:23:28 > 0:23:32By now my chilli and garlic infused oil should be ready.
0:23:32 > 0:23:34This is when it's ready. Look.
0:23:35 > 0:23:37Got little bubbles in the oil.
0:23:38 > 0:23:40At that point, take it off the heat.
0:23:41 > 0:23:42And leave it.
0:23:42 > 0:23:43That's it. It's done.
0:23:47 > 0:23:49Put the parsley in the crumbs and we're nearly there.
0:23:51 > 0:23:55We've got the clams, we've got the dressing, accompaniments
0:23:55 > 0:23:57and we've got its juice.
0:23:57 > 0:23:58Lovely.
0:23:58 > 0:24:01We can start building now, can't we? We can.
0:24:01 > 0:24:06Let's show you how to dress a razor clam.
0:24:06 > 0:24:08Really simple.
0:24:08 > 0:24:10Save the shells.
0:24:10 > 0:24:13They come out of the shells easy, don't they? Yeah.
0:24:13 > 0:24:14This bit here, you don't want.
0:24:16 > 0:24:19And you want to make a cut across there, like that.
0:24:22 > 0:24:24Look at that. Beautiful piece of meat.
0:24:24 > 0:24:26Now the foot. We want all that.
0:24:26 > 0:24:29So we just nip that off like that.
0:24:29 > 0:24:33So we have two lovely pieces of meat. And this bit, you chuck.
0:24:46 > 0:24:51Take the shells and snap the hinge, so they lie flat on a baking tray.
0:24:51 > 0:24:53Then replace the prepared clams.
0:24:58 > 0:24:59There we are. Lovely.
0:25:02 > 0:25:05Dress them with the infused garlic and chilli oil.
0:25:05 > 0:25:07Coastal foraging's interesting
0:25:07 > 0:25:10because it's far from being, kind of, like survivalist food,
0:25:10 > 0:25:12it's quite haute cuisine,
0:25:12 > 0:25:15I mean, you could eat this in a very fancy restaurant and be happy.
0:25:22 > 0:25:25Last of all, the clams need to go under a blistering hot grill
0:25:25 > 0:25:27for two to three minutes.
0:25:27 > 0:25:30Move the shelf up as close as you can get it to the grill,
0:25:30 > 0:25:33under a preheated grill, which is key, stick your razor clams in.
0:25:41 > 0:25:43They're starting to go.
0:25:43 > 0:25:44I think they're perfect.
0:25:45 > 0:25:47Sizzling away.
0:25:58 > 0:26:00Just dress that with the crumbs and parsley.
0:26:03 > 0:26:04And on the side...
0:26:05 > 0:26:10..a nice big dipping dollop of the saffron and harissa mayo.
0:26:12 > 0:26:14That looks fantastic.
0:26:14 > 0:26:17I think that's what I would call a Michelin-star forage.
0:26:17 > 0:26:20I'd be with you. That's a top scrams, that one.
0:26:21 > 0:26:23Should we? I think we should.
0:26:23 > 0:26:24Forks or foraged?
0:26:24 > 0:26:25Foraged.
0:26:28 > 0:26:31Mayo. Garlic. Crumbs.
0:26:37 > 0:26:39The chilli and the razor clam, it's so sweet,
0:26:41 > 0:26:45and then you have that lovely savoury hit with the garlic and the oil.
0:26:45 > 0:26:47Fabulous.
0:26:47 > 0:26:50Then you dip it in the mayo, you get that earthy thing with the saffron.
0:26:50 > 0:26:52It's amazing.
0:26:52 > 0:26:54If you like squid, you'd like these.
0:26:54 > 0:26:57If you like mussels, you'd like these.
0:26:57 > 0:27:00If you like scallops, you'd go bonkers for these.
0:27:00 > 0:27:02And if you like food for nothing,
0:27:02 > 0:27:03give this one a go.
0:27:05 > 0:27:11That, here on our beaches and on our shorelines and they're fantastic.
0:27:11 > 0:27:15All you need, a bit of courage, a good sense of the tides
0:27:15 > 0:27:16and a bag of salt.
0:27:20 > 0:27:23Cooking foraged food and eating the oldest grub around,
0:27:23 > 0:27:27it's a great way to connect with our very earliest foodie ancestors.
0:27:29 > 0:27:32But it's great to combine those primal flavours
0:27:32 > 0:27:35with the best tastes modern cooking has to offer.
0:27:35 > 0:27:38Fusing the really old and the new.
0:27:40 > 0:27:43Our next star is for rhubarb. But before we look at the recipe,
0:27:43 > 0:27:47let's join my great mate Gregg Wallace, finding out
0:27:47 > 0:27:50about one particular type and how it got it's special status.
0:27:54 > 0:27:59My dream is to reinstate British rhubarb as national treasure.
0:27:59 > 0:28:01I'm off to Rothwell, to meet a grower
0:28:01 > 0:28:04who's as passionate about rhubarb as I am
0:28:04 > 0:28:07and has been instrumental in putting Yorkshire forced rhubarb
0:28:07 > 0:28:08back on the map.
0:28:13 > 0:28:15I love forced rhubarb.
0:28:15 > 0:28:18Tender, soft, sweet, bright pink
0:28:18 > 0:28:19and the chefs I work with
0:28:19 > 0:28:21simply cannot get enough of it.
0:28:21 > 0:28:23But in recent years,
0:28:23 > 0:28:25there's been a rival on the shelf.
0:28:25 > 0:28:28Those naughty, crafty Dutch are trying to pass theirs off
0:28:28 > 0:28:30as the hallowed forced Yorkshire.
0:28:30 > 0:28:32Not right.
0:28:34 > 0:28:37And the Yorkshire growers weren't prepared to take that lying down.
0:28:37 > 0:28:39They knew they had a unique product
0:28:39 > 0:28:41and they were prepared to fight for it.
0:28:43 > 0:28:44And the good news is,
0:28:44 > 0:28:48after six long years battling with bureaucrats in Brussels,
0:28:48 > 0:28:50Yorkshire forced rhubarb has been awarded
0:28:50 > 0:28:54a protected designation of origin status - a PDO.
0:28:54 > 0:28:58It's an exceptionally rare accolade, which puts it right up there with
0:28:58 > 0:29:00the likes of Champagne and Parma ham.
0:29:00 > 0:29:03And Janet is the woman who made it all happen.
0:29:04 > 0:29:05There it is. The beauty.
0:29:06 > 0:29:11Your forced rhubarb has been a huge success in the last ten years.
0:29:11 > 0:29:14And I've got to congratulate you on your hard work
0:29:14 > 0:29:15on getting European PDO status.
0:29:15 > 0:29:17Yes, thank you.
0:29:17 > 0:29:18It was hard work.
0:29:18 > 0:29:20It took six years in total.
0:29:20 > 0:29:23But now, no-one can call it Yorkshire rhubarb.
0:29:23 > 0:29:26Exactly. Unless it comes from Yorkshire.
0:29:26 > 0:29:29Yorkshire forced rhubarb is available for just a few months a year,
0:29:29 > 0:29:32from January to March.
0:29:32 > 0:29:33It's first established outdoors.
0:29:33 > 0:29:36Is this where the life of forced rhubarb starts?
0:29:36 > 0:29:37It is.
0:29:37 > 0:29:40This is a two-year-old root.
0:29:40 > 0:29:41When do you decide to take it in?
0:29:41 > 0:29:45It's got to have two to three years of living out here,
0:29:45 > 0:29:50getting stronger and stronger. The root are massing an energy supply.
0:29:50 > 0:29:53So you have to leave it completely dormant for over two years?
0:29:53 > 0:29:55You don't get a single penny out of it? No.
0:29:55 > 0:29:58It's not dormant, it's growing and working for the plants.
0:29:58 > 0:30:01Yeah, but it's not making you any money. It's not. Exactly.
0:30:01 > 0:30:03When they're ready, the roots are moved indoors
0:30:03 > 0:30:05to pitch black forcing sheds -
0:30:05 > 0:30:09a controlled environment that produces sweeter, tender stems.
0:30:09 > 0:30:11In a forcing shed there is no light.
0:30:11 > 0:30:13What makes it grow at all?
0:30:13 > 0:30:16In the forcing sheds? Cos it's looking for light.
0:30:16 > 0:30:19And that is when, the scientists have found out,
0:30:19 > 0:30:23it puts out this substance, polyphenols,
0:30:23 > 0:30:27that we need in our bodies, because polyphenols basically clear out
0:30:27 > 0:30:32your body of pollutants that could cause cancer in your body.
0:30:32 > 0:30:35This scientist who found the cancer cure in the rhubarb,
0:30:35 > 0:30:38could you ask him to look in the beer at rugby matches?
0:30:38 > 0:30:42Cos I'm sure it's got the same preventative medicine in there.
0:30:42 > 0:30:46It is a good laxative as well. Nice. Nice, Janet.
0:30:46 > 0:30:48Would you let me look in one of these sheds?
0:30:48 > 0:30:50Yeah. Let's go have a look.
0:30:50 > 0:30:54Take my arm. Nothing's growing, but it will give you an idea.
0:30:54 > 0:30:56Janet has ten forcing sheds of varying sizes
0:30:56 > 0:31:00producing around 200 tons of proper Yorkshire forced rhubarb a year.
0:31:01 > 0:31:04This is one of the famous forcing sheds?
0:31:04 > 0:31:06This is the largest one in the country.
0:31:06 > 0:31:09It's one of the last ones ever to be built
0:31:09 > 0:31:11because they do say today,
0:31:11 > 0:31:14to build a forcing shed you'll never get your money back
0:31:14 > 0:31:18because they're only used for six weeks' harvest, that's all.
0:31:18 > 0:31:20When do the rhubarb roots come in here?
0:31:20 > 0:31:23Late November, early December.
0:31:23 > 0:31:26Ready to be in production straight after the New Year.
0:31:26 > 0:31:29How many plants will we get in here?
0:31:29 > 0:31:32You'll get between 20 to 30,000.
0:31:32 > 0:31:35And they need to be kept damp and warm with mist irrigation
0:31:35 > 0:31:37and propane heaters.
0:31:37 > 0:31:42Looks like an aircraft engine. And you've got...? Two of them.
0:31:42 > 0:31:44Do you think I may have learned enough
0:31:44 > 0:31:47to now grow my own on a very small scale?
0:31:47 > 0:31:49I won't bet on it.
0:31:49 > 0:31:53You're not going to be in competition, I don't think.
0:31:53 > 0:31:55I've been truly blown away by the hard work
0:31:55 > 0:31:58and dedication that goes into producing our forced rhubarb
0:31:58 > 0:32:00and can't believe it's taken this long to give it
0:32:00 > 0:32:02the recognition it deserves.
0:32:02 > 0:32:06It's a piece of our culinary heritage and it's delicious.
0:32:06 > 0:32:08For a start it's just amazingly tender.
0:32:08 > 0:32:12The force of my tongue on it against the roof of my mouth
0:32:12 > 0:32:15is enough to make the whole thing dissolve.
0:32:15 > 0:32:17That is just stunning.
0:32:17 > 0:32:18That's nectar.
0:32:18 > 0:32:20I'm having that.
0:32:20 > 0:32:22You don't have to taste it, do you? No.
0:32:22 > 0:32:25Close your eyes. I'll only be a minute.
0:32:30 > 0:32:31I'm really impressed.
0:32:31 > 0:32:35I really had no idea how difficult it was to force rhubarb.
0:32:35 > 0:32:38It's not a scientific process at all, it's completely artisan.
0:32:38 > 0:32:41Everything depends on the skill and the knowledge of the grower,
0:32:41 > 0:32:45but I'm really pleased that they've managed to get PDO status.
0:32:45 > 0:32:50For an industry once in decline has now recognised for its uniqueness.
0:32:50 > 0:32:53It's a beautiful product and now luckily it's protected for ever.
0:32:55 > 0:32:58What we need now is a rhubarb recipe.
0:32:58 > 0:33:02So here are Tony and Giorgio with a rhubarb bread and butter pudding.
0:33:05 > 0:33:07Shall we sling one together? Yeah.
0:33:07 > 0:33:09Or let's put one together delicately.
0:33:09 > 0:33:11Let's put one together.
0:33:11 > 0:33:12We're going to go for a layer of bread.
0:33:12 > 0:33:14Bread first.
0:33:14 > 0:33:15All this way round.
0:33:16 > 0:33:19I think it's better you do it left to right
0:33:19 > 0:33:22because it's very unlucky to do it like that.
0:33:22 > 0:33:23Like this?
0:33:23 > 0:33:24Yeah, do it like that.
0:33:24 > 0:33:27Why? You superstitious?
0:33:27 > 0:33:30Everything has got to be why, why, why?
0:33:30 > 0:33:32Why? Because it's like that. That's it.
0:33:32 > 0:33:35If my mum asked you why, what would you say to her?
0:33:35 > 0:33:37Politely, I'll tell her.
0:33:37 > 0:33:39Come on. Why, why, why.
0:33:39 > 0:33:41That's what the chef says.
0:33:41 > 0:33:43You don't whistle in the kitchen.
0:33:43 > 0:33:45You don't put things left to right.
0:33:45 > 0:33:47You always put it right to left.
0:33:47 > 0:33:48It is very unlucky.
0:33:48 > 0:33:50I'm going this way for this one. Really?
0:33:50 > 0:33:53Tonight I'm going to have an accident on my way back from
0:33:53 > 0:33:55the restaurant, then I'll blame you, yeah? OK.
0:33:57 > 0:33:58Nice.
0:34:01 > 0:34:04Then we're going to put a bit of rhubarb.
0:34:04 > 0:34:06Just in the gaps, yeah?
0:34:06 > 0:34:08The colour is beautiful.
0:34:08 > 0:34:09It's lovely.
0:34:09 > 0:34:11Lovely shocking pink.
0:34:11 > 0:34:12Very Versace, this is.
0:34:13 > 0:34:16Ladle the custard gently over.
0:34:19 > 0:34:22You always go from underneath,
0:34:22 > 0:34:25you better keep some to put round the top.
0:34:25 > 0:34:27Put the bread on.
0:34:28 > 0:34:30Rhubarb, baby.
0:34:31 > 0:34:33Yeah, we got enough?
0:34:34 > 0:34:37You say it wasn't possible, but it's pretty easy, this dish.
0:34:37 > 0:34:39It's a lovely dish. So much stuff to throw away.
0:34:39 > 0:34:41Hang on. You made me do too much bread.
0:34:41 > 0:34:43Didn't do too much bread.
0:34:43 > 0:34:47Just a million pounds... Millionaire.
0:34:48 > 0:34:50Nice big chunky bits on it.
0:34:50 > 0:34:51Down the sides.
0:34:52 > 0:34:54Oh, look at that.
0:34:54 > 0:34:57Come on, we're suppose to be a marriage,
0:34:57 > 0:34:58partners like egg and bacon.
0:34:58 > 0:35:01You slag me off all the time,
0:35:01 > 0:35:03then when it's your turn I have to be nice to you.
0:35:03 > 0:35:05I have enough of this.
0:35:05 > 0:35:06Oven?
0:35:06 > 0:35:09I open the oven. Do the honours.
0:35:09 > 0:35:11You don't cook it in...?
0:35:11 > 0:35:15No, that's a bit restauranty. This is straight into the oven.
0:35:15 > 0:35:17Just give it roughly an hour.
0:35:17 > 0:35:18But we can keep checking it.
0:35:20 > 0:35:22Wait now? Yeah.
0:35:22 > 0:35:25You're on the spoon, I'll be on the tea towel.
0:35:25 > 0:35:27I'll do this for you.
0:35:27 > 0:35:28Give me the spoon.
0:35:28 > 0:35:31Look. Whoa!
0:35:31 > 0:35:33Robbie Williams does it with the microphone.
0:35:33 > 0:35:35I got, "Eh, I can cook something for you."
0:35:38 > 0:35:39Have you seen that?
0:35:42 > 0:35:44Robin Williams.
0:35:44 > 0:35:46Robbie.
0:35:46 > 0:35:48Look.
0:35:51 > 0:35:53See, I get too excited and...
0:35:53 > 0:35:54Yeah.
0:35:59 > 0:36:01Do you like it? Yeah.
0:36:01 > 0:36:04That looks good. It would look better if you kept the crust on.
0:36:06 > 0:36:08No, listen, I did what you told me.
0:36:08 > 0:36:11And now because you don't like it, you're telling me...
0:36:11 > 0:36:13I love it, it's beautiful. But it could have been better.
0:36:13 > 0:36:15The colour is very, very beautiful.
0:36:15 > 0:36:17You want to try it? Hang on.
0:36:17 > 0:36:20Remember when I said we save a little bit of the custard?
0:36:20 > 0:36:21I saved it for you.
0:36:25 > 0:36:27Got big lumps in it.
0:36:27 > 0:36:29Don't be so stupid, there's no lumps in that.
0:36:31 > 0:36:33What's that, then?
0:36:33 > 0:36:34The scrambled egg?
0:36:34 > 0:36:36That's what we call a scrambled anglaise.
0:36:36 > 0:36:38It's not scrambled.
0:36:38 > 0:36:39I'm just joking.
0:36:42 > 0:36:45I've got to have a good sense of humour, I work with you.
0:36:45 > 0:36:46I come to this country because they say,
0:36:46 > 0:36:49"Go to England because they got very good humour."
0:36:50 > 0:36:53Very good humour. Then you get touchy about
0:36:53 > 0:36:55little bit of scrambled egg. Just eat it, will you?
0:37:00 > 0:37:02Crust or no crust, it's delicious.
0:37:03 > 0:37:06Is it...? NO!
0:37:06 > 0:37:07Thanks, fellas.
0:37:07 > 0:37:10Next up, Valentine Warner is using raspberries in a double R delight -
0:37:10 > 0:37:12raspberry ripple ice cream.
0:37:14 > 0:37:18Finally, the ultimate supper sweet to keep you cool
0:37:18 > 0:37:21is my raspberry ripple ice cream.
0:37:21 > 0:37:24Heat cream, milk and fresh vanilla in a pan.
0:37:25 > 0:37:28As soon as it starts to boil, remove from the heat.
0:37:28 > 0:37:32Whisk together egg yolks and caster sugar.
0:37:32 > 0:37:33Add your cream and milk mixture
0:37:33 > 0:37:35and then return to a low heat.
0:37:36 > 0:37:40Stir the mixture constantly for around 20 minutes until thickened.
0:37:40 > 0:37:42Leave to cool.
0:37:42 > 0:37:44Now for the raspberry ripple.
0:37:44 > 0:37:47Add raspberries, sugar and water and simmer vigorously until
0:37:47 > 0:37:49the fruit has totally collapsed.
0:37:50 > 0:37:54Then sieve into a pan and return the juice to the heat and reduce.
0:37:55 > 0:37:59Pour your cooled creamy mixture into an ice cream machine
0:37:59 > 0:38:02and churn until very thick and smooth.
0:38:02 > 0:38:06If you don't have a machine, put the mixture in the freezer
0:38:06 > 0:38:10and thoroughly mash with a fork every couple of hours until almost solid.
0:38:11 > 0:38:14Scoop out the ice cream, add the raspberry sauce
0:38:14 > 0:38:18and swirl to get the ripple effect, then freeze until solid.
0:38:21 > 0:38:23Ice cream is summer.
0:38:23 > 0:38:24Yum.
0:38:28 > 0:38:30Now, we began the show with R for rice
0:38:30 > 0:38:32and we're ending it with R for rice.
0:38:32 > 0:38:35And here is one of my favourite Rs - Raymond Blanc,
0:38:35 > 0:38:38with an amazing-looking take on a good old rice pudding.
0:38:43 > 0:38:44In Raymond's Oxfordshire kitchen,
0:38:44 > 0:38:48he's preparing the ingredients for his first recipe.
0:38:48 > 0:38:50A French classic and childhood favourite -
0:38:50 > 0:38:51riz au lait.
0:39:00 > 0:39:03This creamy vanilla rice pudding is hidden under a crunchy topping
0:39:03 > 0:39:06complemented by a tangy sweet berry compote.
0:39:08 > 0:39:09Rice pudding.
0:39:09 > 0:39:12It encourages all sorts of wonderful children memories.
0:39:14 > 0:39:16I love this dish because it's homely.
0:39:16 > 0:39:18It's yummy, it's delicious.
0:39:18 > 0:39:21It's a relatively simple dish as well.
0:39:22 > 0:39:24But Raymond's not the only chef taken back to his childhood
0:39:24 > 0:39:27by this classic dessert.
0:39:27 > 0:39:32M. Benoit is the one of the great patissiers in this country.
0:39:32 > 0:39:3415 years we've battled.
0:39:34 > 0:39:37He claims that his mother makes the best riz au lait.
0:39:37 > 0:39:41I claim that Mama Blanc does the best riz au lait.
0:39:41 > 0:39:43Since there is a battle of the riz au lait,
0:39:43 > 0:39:46it must be once and for all concluded. Shall we?
0:39:46 > 0:39:47I know the winner already.
0:39:51 > 0:39:52See you later. See you later.
0:39:54 > 0:39:56With the gauntlet thrown down,
0:39:56 > 0:39:59the first thing Raymond needs to do is cook the rice.
0:39:59 > 0:40:03First thing I'm going to do is to add sugar.
0:40:04 > 0:40:05Everything together.
0:40:05 > 0:40:08The rice.
0:40:08 > 0:40:09The milk.
0:40:09 > 0:40:10There's 1.7 litre of milk.
0:40:12 > 0:40:16Whole milk. Of course you can do it with thin milk or whatever.
0:40:16 > 0:40:18You can also do it with water.
0:40:18 > 0:40:23But it's not quite the same, so I use whole milk.
0:40:24 > 0:40:28It will absorb ten times its own weight.
0:40:28 > 0:40:31Gorging itself with that milk.
0:40:31 > 0:40:33Fantastic.
0:40:33 > 0:40:36To create that fluffy, delicious experience.
0:40:36 > 0:40:38Raymond's method is simple.
0:40:38 > 0:40:41He just stirs the rice occasionally during cooking.
0:40:41 > 0:40:44But there is a more time-consuming method going on
0:40:44 > 0:40:45in the other kitchen.
0:40:45 > 0:40:47He stirs his completely.
0:40:47 > 0:40:53All the time he has to stand by the stove for hours.
0:40:53 > 0:40:55Mine is more simpler.
0:40:55 > 0:40:58For his low-maintenance method,
0:40:58 > 0:41:01Raymond adds a tablespoon of vanilla puree to the milk
0:41:01 > 0:41:04and leaves it to simmer gently for 30 minutes.
0:41:04 > 0:41:06Just don't have to...
0:41:07 > 0:41:09Thank you very much.
0:41:11 > 0:41:13We're going to warm it up.
0:41:13 > 0:41:15A little bit of butter.
0:41:15 > 0:41:18He dusts the butter dish with sugar
0:41:18 > 0:41:21which will caramelise around the rice during cooking.
0:41:21 > 0:41:24Should be not starchy but creamy.
0:41:24 > 0:41:26We'll see how it comes out.
0:41:32 > 0:41:33After half an hour
0:41:33 > 0:41:37the fluffy milky rice is ready to go into the oven at 150 degrees.
0:41:42 > 0:41:44I'll just hope for the best.
0:41:47 > 0:41:50Another 30 minutes and Raymond's riz au lait is ready.
0:41:53 > 0:41:56Rice pudding - Mama Blanc.
0:41:58 > 0:42:00What you're going to do is to...
0:42:00 > 0:42:05brulee. A bit of sugar, so to use a lovely caramel
0:42:05 > 0:42:06because that's what I love the most.
0:42:09 > 0:42:15Or you could do what my mum would do, use an iron. So appetising.
0:42:16 > 0:42:19You can see all these wonderful bubbles here.
0:42:25 > 0:42:27A champion - Mama Blanc.
0:42:27 > 0:42:29A childhood favourite.
0:42:29 > 0:42:33Comforting creamy rice topped with a sweet caramel crust
0:42:33 > 0:42:35served with a tangy berry compote.
0:42:46 > 0:42:48There we go. That looks lovely.
0:42:48 > 0:42:50But does it taste lovely? We'll see.
0:42:50 > 0:42:53If it's not as good as I like it to be,
0:42:53 > 0:42:55it's because my mother didn't cook it, I did.
0:42:55 > 0:42:56There we go.
0:42:56 > 0:42:58Shall we try it?
0:42:58 > 0:42:59The proof is in the pudding.
0:42:59 > 0:43:01The rice pudding today.
0:43:01 > 0:43:03You go ahead.
0:43:03 > 0:43:04Wow.
0:43:10 > 0:43:12You are my guest.
0:43:13 > 0:43:15Lovely.
0:43:15 > 0:43:16Take a little bit of a...
0:43:19 > 0:43:23I think it's lovely as well. How much?
0:43:23 > 0:43:25I'm going to give you 9.
0:43:25 > 0:43:27I'll give you 9 too.
0:43:29 > 0:43:30It's done.
0:43:30 > 0:43:34But you have to come to my house one day and my mum will cook it for you.
0:43:34 > 0:43:35And this one will be ten out of ten.
0:43:38 > 0:43:41I hope you've enjoyed all of today's recipes.
0:43:41 > 0:43:43A big thank you to all our chefs today,
0:43:43 > 0:43:46and do make sure you join us for more next time.
0:43:56 > 0:43:59Subtitles by Red Bee Media Ltd