0:00:19 > 0:00:22AINSLEY HARRIOTT: Today we are serving up a seafood special
0:00:22 > 0:00:25and all our chefs are showcasing some delicious fish,
0:00:25 > 0:00:28and our catches of the day include
0:00:28 > 0:00:30a fish pie from Mary Berry.
0:00:30 > 0:00:33I think that is an absolute winner.
0:00:33 > 0:00:36There is a crab and leek tart from the Hairy Bikers.
0:00:36 > 0:00:38It's a very quick and easy tart, this. It's really nice.
0:00:38 > 0:00:40And it tastes immense.
0:00:40 > 0:00:42Nigel Slater goes surf and turf
0:00:42 > 0:00:45with mackerel and bacon salad,
0:00:45 > 0:00:48and James Martin gets to grips with lobster.
0:00:48 > 0:00:50Just a quick crack like that
0:00:50 > 0:00:52and the claw meat comes straight out like this.
0:00:52 > 0:00:55But we start with a great British favourite
0:00:55 > 0:00:57from Lorraine Pascale.
0:00:57 > 0:00:59It's the good old fish and chips.
0:01:07 > 0:01:10We Brits love our batter.
0:01:10 > 0:01:14Mark Petrou fries fish at a chippy in West London.
0:01:14 > 0:01:17So, Mark, I hear you are the king of fish and chips.
0:01:17 > 0:01:20Well, there are lots of ambassadors for the industry.
0:01:20 > 0:01:22I would say that I am one of them.
0:01:22 > 0:01:24I've certainly got batter in my veins.
0:01:24 > 0:01:28So why do you think fish and chips is one of the nation's favourites?
0:01:28 > 0:01:29The mandate for fish and chips
0:01:29 > 0:01:32has always been to provide affordable food for the masses
0:01:32 > 0:01:34and there are very few meals out there
0:01:34 > 0:01:37that are as honest and as robust as fish and chips.
0:01:37 > 0:01:40It hasn't changed in 150 years
0:01:40 > 0:01:42because it just doesn't need improving.
0:01:43 > 0:01:4640 years ago, many homes had a chip pan.
0:01:46 > 0:01:50Now deep-fat fryers have fallen out of fashion.
0:01:50 > 0:01:54But making battered fish at home is actually surprisingly easy.
0:01:54 > 0:01:56If you're going to make a batter mix at home,
0:01:56 > 0:02:00I would say simply start off with cold water and self-raising flour.
0:02:00 > 0:02:05That's absolutely a very, very simple, easy batter to make.
0:02:05 > 0:02:08And then, if you want to be a bit experimental or liven it up,
0:02:08 > 0:02:10you can substitute water for champagne,
0:02:10 > 0:02:15you can substitute water for a nice pale ale and do a beer batter.
0:02:15 > 0:02:18What you really want is to mix it for about a minute and a half
0:02:18 > 0:02:21and for it to be the consistency of single cream.
0:02:21 > 0:02:24- There you go, it's hanging on my finger.- Oh, yeah.
0:02:24 > 0:02:27And then running off like a mouse's tail.
0:02:27 > 0:02:30So, why do you think fish is covered in this batter?
0:02:30 > 0:02:33Historically, it used to be discarded.
0:02:33 > 0:02:35When fish and chips first appeared,
0:02:35 > 0:02:38it was actually sold cold by street vendors
0:02:38 > 0:02:41and people would finger their way through the fish until they found
0:02:41 > 0:02:45one they liked, and crack off the batter to reveal the jewel inside.
0:02:45 > 0:02:49I guess at some point somebody tried it when it was still hot
0:02:49 > 0:02:50and thought, "This is yummy,
0:02:50 > 0:02:52"we're going to start eating the batter now."
0:02:52 > 0:02:55That's ready to go. What we need to do now
0:02:55 > 0:02:57is get some fish and do some frying.
0:02:57 > 0:02:59There is a definite north-south divide
0:02:59 > 0:03:01when it comes to our fish and chips.
0:03:01 > 0:03:05In the north, we like haddock, and in the south, we prefer cod.
0:03:05 > 0:03:08What you want to try and do is get nice even coating.
0:03:08 > 0:03:10Let the excess run-off.
0:03:10 > 0:03:12Yeah.
0:03:12 > 0:03:13Just place it into the oil.
0:03:13 > 0:03:16Don't let go of it until it's in the oil.
0:03:16 > 0:03:18- So it doesn't slap down. - That's right.
0:03:18 > 0:03:21The batter will temper straightaway and it will puff up
0:03:21 > 0:03:25and the fish will cook inside the batter in its own steam.
0:03:25 > 0:03:27That's going to take about seven minutes to fry.
0:03:29 > 0:03:34Here you have a perfect portion of our number 10 favourite dinner,
0:03:34 > 0:03:37but what you have on the side depends on where you live.
0:03:37 > 0:03:39The Glaswegians like pickled onions,
0:03:39 > 0:03:42Mancunians like gravy and mushy peas
0:03:42 > 0:03:44and Brummies love their curry sauce.
0:03:46 > 0:03:50I'm a Londoner and I like my ketchup.
0:03:51 > 0:03:54Fish and chips, British through and through.
0:03:57 > 0:04:00Well, you can't beat fish and chips, can you?
0:04:00 > 0:04:03I tell you what, though, we're going to have a bit of a try.
0:04:03 > 0:04:04And here is a worthy challenger -
0:04:04 > 0:04:07a great fish pie that Mary Berry turns to
0:04:07 > 0:04:09when she needs a change from chicken.
0:04:12 > 0:04:15If your family gathers for Sunday lunch as often as mine,
0:04:15 > 0:04:19you might not wish to cook a roast every time.
0:04:19 > 0:04:23A reliable and popular alternative is my three-fish pie
0:04:23 > 0:04:25with a leek and wine sauce.
0:04:25 > 0:04:29I've been making it in the same way for over 40 years.
0:04:29 > 0:04:31I've got a selection of fish here.
0:04:31 > 0:04:35I've got some fresh haddock, some smoked haddock
0:04:35 > 0:04:37and some fresh salmon.
0:04:37 > 0:04:40The total weight is about 750g.
0:04:42 > 0:04:43And just cut into pieces
0:04:43 > 0:04:46that you can get on a fork and it's one mouthful.
0:04:47 > 0:04:51If you cut it too small, it will all go into a mush
0:04:51 > 0:04:53in the sauce and you won't be able
0:04:53 > 0:04:55to taste the individual pieces of fish.
0:04:58 > 0:05:01For the sauce, start by chopping two leeks.
0:05:01 > 0:05:05They form an excellent base with a mild onion taste
0:05:05 > 0:05:08that compliments the delicate flavour of the fish.
0:05:08 > 0:05:11Melt a knob of butter in a pan, add the leeks,
0:05:11 > 0:05:14giving them a good stir until well coated.
0:05:14 > 0:05:17You want to cook these slowly, gently,
0:05:17 > 0:05:19until they are beautifully soft.
0:05:19 > 0:05:23If you rush it, they are apt to burn and they don't keep their flavour.
0:05:23 > 0:05:26At this stage, I'm going to put the lid on
0:05:26 > 0:05:29and I'm just going to let them saute in their own juice
0:05:29 > 0:05:31until they are lovely and soft,
0:05:31 > 0:05:33and that will take 10 or 15 minutes.
0:05:33 > 0:05:36Next, make the white sauce.
0:05:36 > 0:05:41Combine 75g of plain flour with 150ml of white wine.
0:05:43 > 0:05:44And whisk until smooth.
0:05:47 > 0:05:50Once the leeks have cooked, pour in a pint of milk,
0:05:50 > 0:05:53bring to the boil, then stir in the flour mixture.
0:05:56 > 0:05:58That is a lovely consistency now.
0:05:58 > 0:06:01It has had a good boil to drive off the excess alcohol.
0:06:01 > 0:06:03Now, if you don't want to put white wine in,
0:06:03 > 0:06:06just replace the white wine with more milk.
0:06:08 > 0:06:12Now roughly chop a good handful of parsley.
0:06:12 > 0:06:16When you want to keep parsley fresh, take your bunch of parsley,
0:06:16 > 0:06:18plonk it in a mug, then bag over the top
0:06:18 > 0:06:21and you can put it in the fridge.
0:06:21 > 0:06:23It will keep for a couple of weeks.
0:06:23 > 0:06:25There's the parsley.
0:06:25 > 0:06:27Then I am going to add the fish.
0:06:30 > 0:06:33Cook the fish for two or three minutes over a gentle heat
0:06:33 > 0:06:36so that it holds its shape and doesn't turn to a mush.
0:06:38 > 0:06:41Transfer the mixture into a buttered oven dish,
0:06:41 > 0:06:46arrange six hard-boiled eggs on top cut into quarters.
0:06:46 > 0:06:49And I will just push these down into the sauce.
0:06:50 > 0:06:53You can make this fish pie a couple of days ahead,
0:06:53 > 0:06:57providing you've got really fresh fish, and keep it in the fridge.
0:06:57 > 0:07:00If you are going to freeze it, leave out the hard-boiled egg
0:07:00 > 0:07:04because eggs get very leathery once they have been frozen.
0:07:04 > 0:07:07Once you have finished placing the eggs,
0:07:07 > 0:07:10leave the mixture to cool completely.
0:07:10 > 0:07:12Meanwhile, make some mash for the topping.
0:07:14 > 0:07:17I am going to spread that all over the top.
0:07:17 > 0:07:20First of all, that must be really, really cold.
0:07:20 > 0:07:23Let me feel that. That's quite cold.
0:07:23 > 0:07:27If it's hot, as soon as you get the mashed potato on top,
0:07:27 > 0:07:31it just mixes in with the sauce and it's infuriating.
0:07:31 > 0:07:36So, take the mash and put it in blobs on top and then spread it.
0:07:37 > 0:07:42All the little ridges get crisp and that's what fish pie is all about.
0:07:42 > 0:07:47I just want it fairly, sort of, rough and informal.
0:07:47 > 0:07:50Finish the pie off with a good sprinkling of cheese.
0:07:50 > 0:07:53I like gruyere, but cheddar works well, too.
0:07:54 > 0:07:57Then pop it in the oven at 180 degrees fan.
0:07:59 > 0:08:01And after about 30 minutes,
0:08:01 > 0:08:05once the top has turned to a glorious golden colour, it's ready.
0:08:07 > 0:08:10The smell is... Oh, it's lovely.
0:08:10 > 0:08:13I'm going to boldly take a piece out for myself.
0:08:17 > 0:08:20So, let's have a taste.
0:08:26 > 0:08:29Even though that bit was salmon,
0:08:29 > 0:08:33I can taste a hint of the smokiness of the smoked haddock.
0:08:33 > 0:08:36I think that's an absolute winner.
0:08:39 > 0:08:40Thanks, Mary.
0:08:40 > 0:08:42Now, we're focusing on seafood today,
0:08:42 > 0:08:45but that doesn't mean we can't let a bit of meat slip into it.
0:08:45 > 0:08:49Here in Nigel Slater's take on a surf and turf.
0:08:49 > 0:08:51A great-looking salad that tastes amazing
0:08:51 > 0:08:54and is easy on the wallet, too.
0:09:00 > 0:09:04Traditionally, surf and turf is all about lobster and steak,
0:09:04 > 0:09:07but I prefer something a bit less extravagant.
0:09:08 > 0:09:11Surf and turf really does smack of hedonism.
0:09:11 > 0:09:15The most expensive piece of fish, the most expensive piece of meat.
0:09:15 > 0:09:18But I have got something much more interesting than that.
0:09:18 > 0:09:20If you go to the other end of the fishmonger's slab,
0:09:20 > 0:09:22you find the cheap fish, such as mackerel.
0:09:22 > 0:09:25Especially smoked mackerel.
0:09:27 > 0:09:29Mackerel is my favourite fish
0:09:29 > 0:09:33and a great place to start exploring this perfect pairing.
0:09:33 > 0:09:37To keep this really simple, I want to make a classic salad
0:09:37 > 0:09:40that mixes the surfy fish with some turfy bacon.
0:09:40 > 0:09:44The base of my salad is a few boiled salad potatoes.
0:09:45 > 0:09:48It is very beautiful whole smoked mackerel.
0:09:48 > 0:09:53If I can't find these, then I just buy mackerel fillets.
0:09:53 > 0:09:56It's just whatever is around and whatever is convenient.
0:09:56 > 0:09:58But the real joy of these
0:09:58 > 0:10:01is that the flesh stays really creamy and soft.
0:10:01 > 0:10:04Another reason I love buying smoked fish
0:10:04 > 0:10:06is that I don't even have to cook it.
0:10:06 > 0:10:11Part of the thing I love about this recipe is that it's exactly
0:10:11 > 0:10:15the opposite of what everybody thinks surf and turf is all about.
0:10:15 > 0:10:17It's a very humble salad.
0:10:17 > 0:10:19So that's the surf, and now I need the turf.
0:10:19 > 0:10:22And for that, I'm using streaky bacon.
0:10:24 > 0:10:28You can use smoked or unsmoked, streaky or back.
0:10:28 > 0:10:30You can even use pancetta, if you wanted to.
0:10:33 > 0:10:38I like my bacon crisp, which gives me time to make a salad dressing.
0:10:38 > 0:10:42Nothing fancy, just one with a mild mustard base.
0:10:43 > 0:10:48Maybe a few capers. Their salty bite feels like it fits in this dish.
0:10:51 > 0:10:53Capers really are one of those ingredients
0:10:53 > 0:10:55you have to check that everybody likes them.
0:10:55 > 0:10:58Because not everybody treats them as a friend.
0:10:58 > 0:11:02To the capers and mustard, a splash of white wine vinegar,
0:11:02 > 0:11:05pepper and a generous glug of olive oil.
0:11:09 > 0:11:13Parsley is a really good herb to put with fish
0:11:13 > 0:11:15and to put with bacon, but I'm actually going to use dill.
0:11:15 > 0:11:19I'm going to use dill because it works so well with smoked fish.
0:11:23 > 0:11:27This salad needs the rustic quality of raw onion.
0:11:27 > 0:11:31But to soften the harshness, I am soaking it in white wine vinegar.
0:11:32 > 0:11:35Put the onion into the dressing.
0:11:35 > 0:11:40It's very slightly softened, but that's not really the point.
0:11:40 > 0:11:44The point is to take away those very coarse top notes
0:11:44 > 0:11:47that, actually, for me, can ruin a salad.
0:11:51 > 0:11:55Once the potatoes are cooked soft to the point of a knife,
0:11:55 > 0:11:57they can be introduced to the dressing.
0:11:58 > 0:12:02I have left the skins on because I like the flavour
0:12:02 > 0:12:04of these very young potato skins,
0:12:04 > 0:12:07but if you want to peel them, then do.
0:12:08 > 0:12:11Then the whole lot goes in with my lovely mackerel.
0:12:15 > 0:12:19And finally, I can mix the meat to the fish.
0:12:19 > 0:12:22This salad will be great as it is,
0:12:22 > 0:12:26but a few snips of bacon will take it to a whole new level.
0:12:28 > 0:12:32The idea for bacon with mackerel actually came from something I had
0:12:32 > 0:12:35years ago in Scotland where I had a mackerel
0:12:35 > 0:12:38that had been fried in bacon fat and it was so good.
0:12:38 > 0:12:40I never forgot it.
0:13:04 > 0:13:06That is delicious.
0:13:06 > 0:13:10For me, this is surf and turf at its best.
0:13:10 > 0:13:13You couldn't get further from a plate of lobster and steak,
0:13:13 > 0:13:17but I'd take this humble version any day of the week.
0:13:17 > 0:13:18It's cheaper, too.
0:13:21 > 0:13:23Next, it's crab.
0:13:23 > 0:13:26Something lots of people think must be so tricky to cook with,
0:13:26 > 0:13:28they never give it a go.
0:13:28 > 0:13:31Well, actually, crab is deceptively simple to get to grips with.
0:13:31 > 0:13:34And if you want some proof of that,
0:13:34 > 0:13:37check out the Hairy Bikers with their crab and leek tart.
0:13:39 > 0:13:42The crab - the crab delivers.
0:13:42 > 0:13:47It delivers on flavour, it delivers on texture. It is brilliant.
0:13:47 > 0:13:49Yes, the crab is undoubtedly
0:13:49 > 0:13:51- the king of crustaceans. - It is, Dave. It is.
0:13:51 > 0:13:55And we are going to show you what to do with it.
0:13:55 > 0:13:58Aye, we have created a recipe that combines the crab
0:13:58 > 0:13:59with the mighty leek.
0:14:01 > 0:14:06Here is how to make our best of British crab and leek tart.
0:14:06 > 0:14:09All tarts start with a pastry base.
0:14:09 > 0:14:12- This one is half wholemeal, half flour.- Leeks.- Leeks.
0:14:12 > 0:14:14- Take a leak, Kingy.- I'm on my way!
0:14:14 > 0:14:16- DAVE SINGS - Two trimmed leeks.
0:14:16 > 0:14:20I'll just crack on with them. What we're going to do is saute those off
0:14:20 > 0:14:22in a frying pan with a little bit of butter.
0:14:22 > 0:14:24The important thing is, we don't want any colour on them.
0:14:24 > 0:14:27We simply want them to sweat.
0:14:27 > 0:14:30Take wholemeal flour...
0:14:30 > 0:14:34in a processor, mix with plain.
0:14:34 > 0:14:39To your wholemeal and plain flour, add little knobs of butter, like so.
0:14:39 > 0:14:42You can put it into cubes and it looks all posh
0:14:42 > 0:14:43but there's no need to.
0:14:43 > 0:14:46I tell you what, it's a very quick and easy tart, this.
0:14:46 > 0:14:49It's really nice. And it tastes immense.
0:14:49 > 0:14:51Oh, it's fantastic, isn't it? It is a fave.
0:14:51 > 0:14:53Leeks, you know...
0:14:53 > 0:14:55- # They make you sing!- #
0:14:55 > 0:14:58- Oh!- No, it is. They're meant to be good for your voice.
0:14:58 > 0:14:59Emperor Nero believed,
0:14:59 > 0:15:02and he was very vain about his singing voice,
0:15:02 > 0:15:06that leeks made him sing better, so he ate loads
0:15:06 > 0:15:10and his nickname was Porrophagus, which means leek eater.
0:15:10 > 0:15:12It doesn't.
0:15:12 > 0:15:16- # La-la-la-la-la-la-la!- #
0:15:16 > 0:15:18You'd better get going, son.
0:15:18 > 0:15:21- I've eaten loads in my time. - Not enough!
0:15:26 > 0:15:29Blitz the flours and the butter in a food processor
0:15:29 > 0:15:31until you get fine crumbs.
0:15:32 > 0:15:36Then add the egg in a thin stream until it all comes together.
0:15:37 > 0:15:39This is a short pastry.
0:15:40 > 0:15:44It's shorter than Ronnie Corbett wearing sandals, this one.
0:15:44 > 0:15:46Now, butter your tin liberally.
0:15:46 > 0:15:49Put your leeks in for about three minutes.
0:15:49 > 0:15:50You don't want any colour on them.
0:15:50 > 0:15:53You want them to sweat. Sweat, sweat, sweat, sweat.
0:15:53 > 0:15:55Think Benidorm.
0:15:56 > 0:16:02So, just roll that flat and put that great big lump in your tin.
0:16:02 > 0:16:06Now, you could try rolling it out, get yourself in a kerfuffle.
0:16:06 > 0:16:09Just press it in with your fingers in an even way.
0:16:09 > 0:16:10It's so easy.
0:16:10 > 0:16:14The thing is, it's short, it's full of butter.
0:16:14 > 0:16:16It's going to be tasty.
0:16:16 > 0:16:19Because sometimes wholemeal pastry, if you don't have
0:16:19 > 0:16:23loads of butter in, quite frankly, it can be like a beer mat.
0:16:23 > 0:16:24That's them.
0:16:25 > 0:16:28Turn them off, take them off the heat, let them cool.
0:16:29 > 0:16:32See, no colour on them. We've just sweated them. Lovely.
0:16:32 > 0:16:35Look at that, look at that. Hands of a master.
0:16:37 > 0:16:39Just get it nice and even.
0:16:39 > 0:16:42It's so much easier than trying to wrestle with a rolling pin.
0:16:42 > 0:16:47- You know, as a personal touch. - That's Dave's personal touch.
0:16:47 > 0:16:49As you can see, it's beautifully even.
0:16:49 > 0:16:53Now all we do with prick this with a fork and just pop this in the fridge
0:16:53 > 0:16:56to chill down for half an hour before we blind bake it.
0:16:56 > 0:16:58Look at that, beautiful.
0:16:58 > 0:17:00Ow! Ooh! Ay! Ooh! Ow! Ah!
0:17:05 > 0:17:07If you've just tuned in, you may wonder,
0:17:07 > 0:17:10"Why is he baking a bean pie?" It's not.
0:17:10 > 0:17:12This is the process known as blind baking.
0:17:12 > 0:17:16What happens is we pre-bake the base and, as you can see,
0:17:16 > 0:17:20the beans will hold the pastry to the sides of the tin.
0:17:20 > 0:17:23Also, apart from giving us a pastry case with a good shape,
0:17:23 > 0:17:25it's going to make sure that it's cooked
0:17:25 > 0:17:28so you will never get a tart with a soggy bottom.
0:17:28 > 0:17:29No, that's wrong!
0:17:32 > 0:17:35- Right, make the filling, couldn't we, son? Let's crack on.- Aye.
0:17:35 > 0:17:37Now! Thank you.
0:17:38 > 0:17:39Now!
0:17:42 > 0:17:45We need three eggs whisked lightly and then...
0:17:45 > 0:17:46Creme fraiche, look at that.
0:17:48 > 0:17:52That is going to make the tart rich, tasty and unctuous.
0:17:52 > 0:17:55Creme fraiche falls in a certain way. Look at that.
0:17:55 > 0:17:56Look at that bit there.
0:17:59 > 0:18:01And this is truly island life.
0:18:01 > 0:18:06An island of creme fraiche in a sea of egg.
0:18:06 > 0:18:08I wonder how different life would have been
0:18:08 > 0:18:10if we had been connected to mainland Europe
0:18:10 > 0:18:13and there hadn't been the English Channel?
0:18:13 > 0:18:14- Do you know what I mean?- German.
0:18:14 > 0:18:18We would, we'd be invaded, wouldn't we? Know what I mean?
0:18:18 > 0:18:19Right, mate, next.
0:18:19 > 0:18:21The brown crab meat.
0:18:22 > 0:18:24Now, crab comes in two parts.
0:18:24 > 0:18:27The back, which is full of the brown stuff, which, personally,
0:18:27 > 0:18:31I think is one of the great gastronomic gifts to mankind.
0:18:31 > 0:18:33- Oh, yeah.- And the white meat.
0:18:33 > 0:18:35The brown meat goes into the base.
0:18:35 > 0:18:40OK, so we've now got eggs, we've got the creme fraiche
0:18:40 > 0:18:43and now we put the brown crab meat.
0:18:47 > 0:18:50Don't forget the base. Take the beans out.
0:18:50 > 0:18:52Taking care not to burn your mitts.
0:18:56 > 0:18:58It's cooked lovely.
0:18:58 > 0:19:01What we still need to do is firm it up a bit more,
0:19:01 > 0:19:03so we're going to pop that back into the oven
0:19:03 > 0:19:05without the beans for 10 minutes.
0:19:05 > 0:19:07But keep an eye on it. We don't want to burn it.
0:19:14 > 0:19:15- Oh, lovely, mate.- Yeah.
0:19:18 > 0:19:20- Nice.- Look at that.
0:19:20 > 0:19:24It's like a well-formed digestive biscuit, which is what we want.
0:19:25 > 0:19:29- Now, in here, our leeks go. - Put me beans back.
0:19:33 > 0:19:36And, again, just whisk them in.
0:19:36 > 0:19:39The white crab meat mixture goes into the base
0:19:39 > 0:19:42and the leeks and brown meat mixture on the top.
0:19:42 > 0:19:44Starting from the middle...
0:19:50 > 0:19:54- Look, a couple of little ones, Kingy.- Perfect, dude.
0:19:54 > 0:19:58- Right.- That is what you call cook's perks. Waste nowt.
0:19:58 > 0:20:01- It's a thing of joy, isn't it, really?- Oh, it's lush, man.
0:20:01 > 0:20:03And top with grated cheddar.
0:20:03 > 0:20:06Cook's perks. Cook's perks.
0:20:06 > 0:20:09I'm not worried about these overflowing. These are just for us.
0:20:09 > 0:20:13Pop that into an oven for about half an hour at 160 degrees Celsius.
0:20:13 > 0:20:15- Ready?- Steady?- Go.
0:20:20 > 0:20:22- Smells great.- It does.
0:20:22 > 0:20:26That is... Oh, look at that, man. It's epic.
0:20:26 > 0:20:28- Yes!- That is beautiful, isn't it?
0:20:28 > 0:20:32Oh, look how it's bubbling away there, man, Dave. Oh!
0:20:32 > 0:20:34The crust is perfect.
0:20:37 > 0:20:40- Now, you could serve this warm, couldn't you?- You could.
0:20:40 > 0:20:42I think it needs to cool a little bit, doesn't it?
0:20:42 > 0:20:44- Yeah, it just needs to be, like, blood warm.- Yes, it does.
0:20:44 > 0:20:46- Cup of tea, then?- Aye. - Might as well.
0:20:52 > 0:20:54Time for snackeroonies.
0:20:56 > 0:20:59Ooh, the leek and crab tart.
0:20:59 > 0:21:02- Mr Myers.- Thank you. It's a good cutter, isn't it?
0:21:02 > 0:21:05And that base is so thin.
0:21:05 > 0:21:08Oh, yes. Oh, it's crisp.
0:21:08 > 0:21:10- The bottom's crisp.- It is, isn't it?
0:21:10 > 0:21:12- Beautiful. Right.- Bon appetit.
0:21:14 > 0:21:16You know, our great British eating crab.
0:21:16 > 0:21:18It's punching through all those flavours
0:21:18 > 0:21:21- and keeping a taste of its own. - Yeah, it is.
0:21:21 > 0:21:24A truly great British harvest of the sea, man.
0:21:24 > 0:21:25Fantastic.
0:21:29 > 0:21:31And finally, another crustacean.
0:21:31 > 0:21:35And it's a real crowd pleaser from James Martin - lobster.
0:21:35 > 0:21:40Today, it's considered something of a luxury, but did you know that
0:21:40 > 0:21:45in the early 1900s, it was often used as fish bait or fertiliser?
0:21:45 > 0:21:47What a waste!
0:21:47 > 0:21:50And this is James' fruits de mer, or if you like, fruits of the sea.
0:21:50 > 0:21:52And he is cooking it for Drew,
0:21:52 > 0:21:56a fisherman from the seaside village of Staithes in North Yorkshire.
0:22:00 > 0:22:03Lobster has to be one of my favourite foods.
0:22:03 > 0:22:05So I've invited Drew into my kitchen
0:22:05 > 0:22:07and he has brought some of his catch with him.
0:22:09 > 0:22:11Now this is one seriously impressive lobster.
0:22:11 > 0:22:14Yeah, he's a really good lobster. He is well oversize.
0:22:14 > 0:22:18- How old would that be?- I'd say he was about 15, maybe 20 years old.
0:22:18 > 0:22:21I am fascinated by fishermen, to do it for a living,
0:22:21 > 0:22:24- because it's not the easiest job in the world.- It is very giving.
0:22:24 > 0:22:28It gives you a lot. I made all my lobster pots by hand.
0:22:28 > 0:22:31Every single one of them pots, I know technically I've made that
0:22:31 > 0:22:34and I have caught that lobster all on my own.
0:22:34 > 0:22:36Is it just you fishing lobsters there? Or how many boats
0:22:36 > 0:22:39are up in that neck of the woods fishing for the same stuff?
0:22:39 > 0:22:41Out of Staithes, there's four of us.
0:22:41 > 0:22:43Each of us have got nearly 300 lobster pots,
0:22:43 > 0:22:44so there's quite a good little fishery
0:22:44 > 0:22:46coming out of Staithes at the moment.
0:22:46 > 0:22:50One of Drew's lobsters will be the centrepiece for a decadent dish
0:22:50 > 0:22:52that isn't cheap.
0:22:52 > 0:22:54But it's definitely worth it for a special occasion.
0:22:54 > 0:22:57It's a celebration of all that is great
0:22:57 > 0:22:59about the seafood around the UK.
0:22:59 > 0:23:03This is my fruits de mer with home-made rye bread.
0:23:04 > 0:23:07First thing I'm going to do is get the rye flour mixed in.
0:23:09 > 0:23:12Add 25g of dark brown muscovado sugar
0:23:12 > 0:23:14to half a kilo of rye flour,
0:23:14 > 0:23:16followed by a large pinch of salt.
0:23:18 > 0:23:21Then pour 10g of instant yeast,
0:23:21 > 0:23:26mixed with 350ml of warm water into the mix.
0:23:26 > 0:23:30It really is a classic combination, this.
0:23:30 > 0:23:32The texture of it lends itself so well together
0:23:32 > 0:23:34with the crab and the lobster.
0:23:34 > 0:23:36How would you eat lobsters? Do you like lobsters?
0:23:36 > 0:23:39Because whenever I meet a fisherman, they don't like what they catch.
0:23:39 > 0:23:42Not really, no. I don't eat lobsters myself.
0:23:42 > 0:23:44I'm more of a crab man.
0:23:44 > 0:23:46When everything is completely mixed together,
0:23:46 > 0:23:48roll it out into a long log.
0:23:50 > 0:23:52Just press this down,
0:23:52 > 0:23:54then grab yourself a rolling pin
0:23:54 > 0:23:57and just pin it out a little bit
0:23:57 > 0:23:59and then just roll it up.
0:24:00 > 0:24:02Now, this is unlike most bread, really,
0:24:02 > 0:24:05where it will actually prove within an hour.
0:24:05 > 0:24:09This one, you need to leave it to prove, kind of, overnight, really.
0:24:09 > 0:24:10It's a long, slow prove.
0:24:10 > 0:24:12So just cover it over and leave it.
0:24:12 > 0:24:15I've already got some that has been left overnight.
0:24:15 > 0:24:19Before baking, I'm going to score some lines along the top
0:24:19 > 0:24:22and dust it with a little bit more rye flour.
0:24:24 > 0:24:26Then stick it in a preheated oven,
0:24:26 > 0:24:29220 degrees centigrade for 30 minutes.
0:24:29 > 0:24:33While that is cooking, I can prepare Drew's lobster and crab.
0:24:33 > 0:24:36They have already been boiling in water for eight minutes,
0:24:36 > 0:24:38cooking them perfectly.
0:24:38 > 0:24:41I'm assuming you know how to prepare one of these.
0:24:41 > 0:24:42That's your job. We catch them!
0:24:42 > 0:24:44Nature has been kind to us, really.
0:24:44 > 0:24:47It has created a nice little line on the top of the head.
0:24:47 > 0:24:52The easiest way to do this is actually remove the legs off first.
0:24:52 > 0:24:55Remove them off and then, holding it flat onto the board
0:24:55 > 0:24:58and using a sharp knife, you follow that line.
0:24:58 > 0:25:01First of all, you crack it in there, right the way through.
0:25:01 > 0:25:04And then turn it the other way, open up the tail
0:25:04 > 0:25:07and basically follow that line all the way through it.
0:25:07 > 0:25:10Open this out, remove the head part.
0:25:10 > 0:25:12Everything else you kind of eat, really.
0:25:12 > 0:25:16To remove the claw meat from these shells, all you do is use
0:25:16 > 0:25:17the back of a knife.
0:25:17 > 0:25:21Just a quick crack like that and it will just crack open
0:25:21 > 0:25:24and the claw meat just comes straight out like this.
0:25:24 > 0:25:27- Are you the fourth-generation fisherman, then?- Yes, I am, yeah.
0:25:27 > 0:25:28How has fishing changed over the years?
0:25:28 > 0:25:30It used to be cod fishing all the way.
0:25:30 > 0:25:32But before that it was herring fishing.
0:25:32 > 0:25:34Next couple of years, it could be crabs,
0:25:34 > 0:25:37could be langoustines, could be anything. We don't know.
0:25:37 > 0:25:39You'd never know what you're going to be doing from one
0:25:39 > 0:25:41- year to the next, really? - Not really, no.
0:25:41 > 0:25:43But I'd never change it for the world.
0:25:43 > 0:25:45Because when you speak to most fishermen,
0:25:45 > 0:25:46it's not a livelihood where...
0:25:46 > 0:25:49Not a glamorous livelihood where you can earn an absolute fortune,
0:25:49 > 0:25:52unless you've got absolute massive trawlers and stuff like that.
0:25:52 > 0:25:56That's it. It is a way of life. You work as hard as you want.
0:25:56 > 0:25:59If you work really hard, you can make a lot of money.
0:25:59 > 0:26:01If you want to spend time with your family, you can.
0:26:01 > 0:26:04But you don't earn as much money.
0:26:04 > 0:26:06So there you have your prepared lobster.
0:26:08 > 0:26:10Crab is prepared in a similar way.
0:26:10 > 0:26:12Pull off the legs and crack the claws.
0:26:13 > 0:26:17The easiest way to take the crab shell out, really, is to use
0:26:17 > 0:26:21the back of a spoon, I always find, and just whack it in,
0:26:21 > 0:26:24crack it open like that and then this comes out.
0:26:24 > 0:26:28You just want to remove these little dead man's fingers.
0:26:28 > 0:26:31They aren't actually poisonous. I don't know where that came from.
0:26:31 > 0:26:34But they are just kind of unpleasant to eat, so just remove this.
0:26:34 > 0:26:39Take the head off and put all the meat back into the shell.
0:26:39 > 0:26:41Everything can now start to be built up.
0:26:43 > 0:26:45You need a platter full of ice.
0:26:45 > 0:26:48And then, basically, you just chuck everything on it.
0:26:48 > 0:26:51You can serve this with whatever you fancy,
0:26:51 > 0:26:54but I'm going to use the fantastic array of seafood
0:26:54 > 0:26:57that's been caught all around the UK, including oysters,
0:26:57 > 0:27:00langoustine and steamed razor clams.
0:27:03 > 0:27:06The rye bread is ready to take out of the oven and slice up.
0:27:08 > 0:27:12All of this is served with whipped butter and some lemon mayonnaise.
0:27:12 > 0:27:14I don't know where we start with this.
0:27:14 > 0:27:17One end and work our way through, then, I suppose, do we?
0:27:17 > 0:27:20- I'd say so, yes.- Obviously, I've done enough for us two.
0:27:20 > 0:27:23Well, there'll be enough for me, maybe.
0:27:23 > 0:27:25Yeah, a couple of Yorkshire folk and all that.
0:27:27 > 0:27:30- What do you reckon?- Yeah, that's nice.- It's good, this, isn't it?
0:27:30 > 0:27:34- Yeah, I like that.- You've got to get excited about food like this
0:27:34 > 0:27:36because it is just everything that is brilliant
0:27:36 > 0:27:38about the food caught around the UK.
0:27:38 > 0:27:41And it's not until you taste seafood this fresh,
0:27:41 > 0:27:44you'll appreciate all the hard work
0:27:44 > 0:27:46that these guys go into catching it.
0:27:46 > 0:27:48To me, there is no other dish that epitomises
0:27:48 > 0:27:51what is brilliant about the seafood around this country.
0:27:51 > 0:27:52This is it.
0:27:54 > 0:27:58Fruits de mer is a spectacular treat that is well worth the expense
0:27:58 > 0:28:00and never fails to impress.
0:28:01 > 0:28:04Looks amazing, James. Thanks for that.
0:28:04 > 0:28:06And, of course, to all our other chefs.
0:28:06 > 0:28:10And do join me again next time for more on the Best Dishes Ever.