0:00:19 > 0:00:22For his final recipe, Raymond returns to a classic -
0:00:22 > 0:00:25a pigeon baked in a salt crust.
0:00:25 > 0:00:27I did this dish
0:00:27 > 0:00:2825 years ago
0:00:28 > 0:00:31and it's still modern in its concept.
0:00:31 > 0:00:33It's still very much loved.
0:00:33 > 0:00:34That's what classic is all about.
0:00:37 > 0:00:41Raymond is using a French farm-raised pigeon known as squab.
0:00:41 > 0:00:43You'll need one per person.
0:00:43 > 0:00:44No seasoning, no salt,
0:00:44 > 0:00:48because, remember, we are going to put it into a salt crust.
0:00:48 > 0:00:49So, no seasoning.
0:00:49 > 0:00:52The pigeons are seared in hot goose fat
0:00:52 > 0:00:54to brown the skin for extra flavour.
0:00:57 > 0:00:59And now we are going to do our salt crust.
0:00:59 > 0:01:02Although not eaten, the salt crust prevents
0:01:02 > 0:01:04small and lean game like pigeon
0:01:04 > 0:01:05from becoming dry and overcooked.
0:01:07 > 0:01:10Put one kilo of plain flour into a mixer,
0:01:10 > 0:01:12add 600g of fine salt
0:01:12 > 0:01:14and nine egg whites.
0:01:18 > 0:01:20Voila!
0:01:20 > 0:01:23I'm going to prepare to cut it into four.
0:01:23 > 0:01:25Voila!
0:01:25 > 0:01:27Chill the dough for 30 minutes before rolling
0:01:27 > 0:01:29to a thickness of 5mm.
0:01:31 > 0:01:37So, now, I'm ready to wrap the squabs into the dough.
0:01:38 > 0:01:42To decorate the salt crust, Raymond cuts out some wings.
0:01:43 > 0:01:44Place it breast down.
0:01:45 > 0:01:46Bottoms up.
0:01:48 > 0:01:50OK. To aid the sticking...
0:01:51 > 0:01:52there's egg yolk.
0:01:52 > 0:01:56Not too much. If you put too much, it will not stick, it will slide.
0:01:57 > 0:02:00Lift this side here... Tres bien.
0:02:02 > 0:02:08And then lift... Put your breast... Voila. Pressing...
0:02:08 > 0:02:11so there are no air pockets whatsoever.
0:02:11 > 0:02:15It doesn't look very pretty at the moment, but it will.
0:02:15 > 0:02:17We're going to do the head
0:02:17 > 0:02:20because a pigeon without a head is not good.
0:02:20 > 0:02:23Pinch the beak.
0:02:24 > 0:02:26For eyes, two cloves are perfect.
0:02:28 > 0:02:31This technique works without the need for decoration,
0:02:31 > 0:02:34but for Raymond, the extra effort is worthwhile.
0:02:34 > 0:02:37Voila! All that you have to do is finish it off,
0:02:37 > 0:02:39is put the egg yolk on it. All over.
0:02:39 > 0:02:42That's what's going to give it wonderful colour.
0:02:42 > 0:02:44Don't chop its head off.
0:02:44 > 0:02:46Not yet. Later.
0:02:47 > 0:02:49The last finish...
0:02:49 > 0:02:52that you do is salt.
0:02:52 > 0:02:55The salt-crust pastry shell protects the meat from the heat,
0:02:55 > 0:02:58creating an oven within an oven.
0:02:58 > 0:03:02In an oven, the temperature goes very high and the meat retract here.
0:03:02 > 0:03:04The heat goes very, very slowly,
0:03:04 > 0:03:07permeating the meat quietly inside,
0:03:07 > 0:03:11changing completely the texture and the flavour.
0:03:11 > 0:03:15The pigeons are cooked for 20 minutes at 220 degrees centigrade.
0:03:17 > 0:03:18Bye-bye.
0:03:20 > 0:03:23Can we have some fennel tops? Just the top of the fennel.
0:03:23 > 0:03:26To go with the pigeon - cabbage.
0:03:26 > 0:03:28It's quartered and steamed.
0:03:29 > 0:03:32Raymond is also serving his favourite -
0:03:32 > 0:03:34the fricassee of wild mushrooms.
0:03:34 > 0:03:37So, of course, as a cook, anything you wrapped,
0:03:37 > 0:03:40it is something you cannot see, cannot smell or touch.
0:03:40 > 0:03:43It's rather unnerving what's happening inside.
0:03:43 > 0:03:45Is it overcooked?
0:03:45 > 0:03:47Is it undercooked?
0:03:47 > 0:03:49You've got all sorts of nightmares - little doubts.
0:03:51 > 0:03:54To serve, remove the pigeon from the crust.
0:03:54 > 0:03:56Yes, you guillotine the head.
0:03:56 > 0:03:58Voila!
0:03:58 > 0:04:00Spoon. He likes that.
0:04:00 > 0:04:03Come on. Out. That's it.
0:04:03 > 0:04:05That's perfect. Tres bien.
0:04:05 > 0:04:09Slice the blade gently towards...
0:04:09 > 0:04:10Voila!
0:04:10 > 0:04:13Gosh, it's quite a nice medium achieved.
0:04:17 > 0:04:19I think that's one of the most
0:04:19 > 0:04:21beautiful food experiences you may have.
0:04:21 > 0:04:26It's unctuous with the most melting quality.
0:04:26 > 0:04:28You must taste it once in a lifetime.
0:04:29 > 0:04:32Have you ever tasted squab before?
0:04:32 > 0:04:33- No.- Never?!
0:04:33 > 0:04:37- I grew up with very dry pheasant. - Poor you! Sorry.
0:04:37 > 0:04:40- How is it?- It's good.
0:04:40 > 0:04:44It's amazing how the salt crust has seasoned the breast so well.
0:04:44 > 0:04:45It's seasoned it perfectly.
0:04:45 > 0:04:48So, for my mother, that'd be too rare.
0:04:48 > 0:04:50But that's delicious.
0:04:50 > 0:04:53OK, tell your mother we can teach her a few tricks. Is it possible?
0:04:53 > 0:04:55Could you tell her, Chef?
0:04:55 > 0:04:57- Of course I'll tell her.- Thank you. - OK. Thank you, mate.
0:04:57 > 0:05:00OK. Great. Lovely. Thank you.
0:05:02 > 0:05:04Now time for some desserts.
0:05:04 > 0:05:05This P is for pineapple
0:05:05 > 0:05:09and here is Levi Roots cooking up a pineapple pudding in Glasgow.
0:05:10 > 0:05:13MUSIC: I Feel Good All Over by Horace Andy
0:05:13 > 0:05:15I want to spread the message
0:05:15 > 0:05:17about the sunshine flavours
0:05:17 > 0:05:19of the Caribbean to everyone!
0:05:19 > 0:05:21But when I took a look at a map,
0:05:21 > 0:05:23it seems that some people might be more in need
0:05:23 > 0:05:25than most.
0:05:25 > 0:05:27I've been doing a bit of research
0:05:27 > 0:05:31and Scotland has hardly any Caribbean restaurants!
0:05:31 > 0:05:33I think it's time for a change.
0:05:35 > 0:05:39So I've chosen a spot right in the centre of Glasgow
0:05:39 > 0:05:41and the perfect fruit
0:05:41 > 0:05:44to show people what they're missing.
0:05:44 > 0:05:48In the Caribbean, a pineapple is a sign of welcome and hospitality.
0:05:48 > 0:05:51So, what better way for me to introduce my Caribbean flavours
0:05:51 > 0:05:55than to do my pineapple in lime, vanilla and rum syrup?
0:05:55 > 0:05:59This mouthwatering dessert is going to persuade Glaswegians
0:05:59 > 0:06:02that Caribbean food is a must.
0:06:02 > 0:06:04I can't wait for them to taste my hot pineapple
0:06:04 > 0:06:09soaked in a warm syrup of sweet vanilla, rum and allspice.
0:06:09 > 0:06:14So, first thing I'm going to do is start making my delicious syrup.
0:06:16 > 0:06:18Dissolve some dark sugar in water
0:06:18 > 0:06:21to give you a lovely deep-coloured mix,
0:06:21 > 0:06:24and then add the zest of a lime for zing factor.
0:06:25 > 0:06:30Next, I'm going to add this lovely thing here, which is vanilla pods.
0:06:30 > 0:06:33Vanilla is something that you find in every Caribbean home.
0:06:33 > 0:06:36The sweet flavour is concentrated in the seeds,
0:06:36 > 0:06:39so cut along the length of the pods and scrape them out.
0:06:39 > 0:06:44For extra flavour, cut the pod in two and add it to the syrup.
0:06:44 > 0:06:48Next, I'm diving into what I call "the sunshine kit"
0:06:48 > 0:06:50for allspice berries.
0:06:50 > 0:06:54This kit is the essential toolbox of herbs and spices
0:06:54 > 0:06:57used in Caribbean cookery.
0:06:57 > 0:06:58Keep these in your cupboard
0:06:58 > 0:07:01and you'll always be able to taste a little sunshine.
0:07:01 > 0:07:05Thyme, Scotch bonnet pepper, ginger, nutmeg,
0:07:05 > 0:07:09garlic and these aromatic allspice berries.
0:07:09 > 0:07:13Normally, allspice berries are used in savoury dishes,
0:07:13 > 0:07:14but I think, this time round,
0:07:14 > 0:07:17it's going to give it a nice, lovely warmth.
0:07:17 > 0:07:20And now, it's time for the star of the show -
0:07:20 > 0:07:23my big golden welcome.
0:07:23 > 0:07:26You need to expose the juicy flesh.
0:07:26 > 0:07:29And it's important to go quite deep with your knife
0:07:29 > 0:07:32when you're peeling your pineapple, so you get rid of all those eyes.
0:07:32 > 0:07:34Like that.
0:07:35 > 0:07:37And instantly...
0:07:37 > 0:07:39reminds me of the Caribbean.
0:07:40 > 0:07:41Lovely.
0:07:44 > 0:07:47It's fantastic. It's always good...
0:07:47 > 0:07:49to cook with a smile on your face.
0:07:49 > 0:07:51Especially if you're cooking Caribbean.
0:07:51 > 0:07:52It's what it's about.
0:07:54 > 0:07:55It's the fun.
0:07:57 > 0:07:59Now, let's put these on a skewer.
0:08:00 > 0:08:02Make sure you keep your fingers well out of the way.
0:08:04 > 0:08:06I think about there is fine.
0:08:06 > 0:08:09I think these look ready for the barbecue.
0:08:10 > 0:08:13You know, this is a really easy dish.
0:08:13 > 0:08:16The reason why I chose it is because I don't want people just to taste it.
0:08:16 > 0:08:18I want them to make it!
0:08:20 > 0:08:22You can always use a grill for this,
0:08:22 > 0:08:24but I want the aromas from this barbecue
0:08:24 > 0:08:26to grab people's attention.
0:08:27 > 0:08:30Cook your wedges for about eight minutes
0:08:30 > 0:08:31till they're lightly brown.
0:08:31 > 0:08:34By now, your syrup should have reduced and thickened,
0:08:34 > 0:08:36ready for your final ingredient -
0:08:36 > 0:08:38the rum.
0:08:38 > 0:08:40Your rum is optional.
0:08:40 > 0:08:42You don't have to put it in. But you know me.
0:08:44 > 0:08:46I think these are ready.
0:08:51 > 0:08:53They look absolutely gorgeous!
0:08:57 > 0:09:00This is warm syrup going on to warm pineapple.
0:09:00 > 0:09:02Smell all that lovely rum!
0:09:02 > 0:09:04Especially the allspice berries, I can smell.
0:09:06 > 0:09:08Fruity...spicy...
0:09:08 > 0:09:10it's a tropical delight. I love it!
0:09:10 > 0:09:11So, here's the deal,
0:09:11 > 0:09:14shoppers not only get to taste,
0:09:14 > 0:09:17they also get a pineapple complete with a recipe.
0:09:17 > 0:09:21I want them to promise they will make this Caribbean treat for themselves.
0:09:21 > 0:09:22Respect.
0:09:23 > 0:09:26This is my pineapple in lime, vanilla and rum syrup.
0:09:26 > 0:09:28How does it taste? Can you feel the sunshine on your face?
0:09:28 > 0:09:32- That's really good. Lovely.- Cool.
0:09:32 > 0:09:34- It's even got a ribbon on it. - Oh, thank you very much.
0:09:34 > 0:09:36- Respect, man.- Here you go.
0:09:38 > 0:09:41There may be no Caribbean restaurants here,
0:09:41 > 0:09:43but I'm hoping in kitchens all over Glasgow
0:09:43 > 0:09:45people will be cooking my Caribbean food.