0:00:20 > 0:00:23Today's show sees us celebrating some of the best dishes ever
0:00:23 > 0:00:25from across the Channel,
0:00:25 > 0:00:29with our cast of chefs taking us on a little tour round Europe.
0:00:29 > 0:00:32We'll be getting inspiration from France, Italy and Spain,
0:00:32 > 0:00:35but we start with a delicious classic from Greece.
0:00:35 > 0:00:39Here, we find Paul Hollywood giving us a Bake Off masterclass
0:00:39 > 0:00:42with Mary Berry playing his sidekick.
0:00:42 > 0:00:45Now, oddly it seems Paul doesn't actually like this recipe very much,
0:00:45 > 0:00:47but Mary loves it.
0:00:47 > 0:00:49And I think you will too.
0:00:49 > 0:00:50I certainly do.
0:00:51 > 0:00:54With Paul's simple recipe for a Greek spanakopita,
0:00:54 > 0:00:59you too can make your own filo pastry at home.
0:00:59 > 0:01:02- Do you like spinach? - I absolutely love fresh spinach.
0:01:02 > 0:01:05I loathe spinach. But I love making this.
0:01:05 > 0:01:08- Do you really?- Yes. - Oh, it goes so well with feta.
0:01:08 > 0:01:10Yeah, it does. I don't like feta either. In fact...
0:01:10 > 0:01:13Would you like me to take over?
0:01:13 > 0:01:15I'll do the filling and you can do the pastry.
0:01:15 > 0:01:16But it's a special thing to make.
0:01:16 > 0:01:19I don't mind it actually wrapped in filo pastry,
0:01:19 > 0:01:20it works for me as a whole deal.
0:01:20 > 0:01:23I mean to be honest you could put many different things in there,
0:01:23 > 0:01:25but the classic thing is spinach and feta.
0:01:25 > 0:01:28Now, to start with I need to make the filo pastry.
0:01:30 > 0:01:34Measure out 200g of strong flour.
0:01:35 > 0:01:37There's absolutely no rush at all.
0:01:37 > 0:01:39I'm shaking like mad.
0:01:39 > 0:01:40Thank you very much indeed.
0:01:40 > 0:01:43And to this I'm just going to add a little pinch of salt.
0:01:43 > 0:01:45- That was a jolly good pinch. - It was...
0:01:45 > 0:01:46And I would approve of that.
0:01:46 > 0:01:48OK.
0:01:48 > 0:01:50And then after that, I'm going to add some olive oil to this.
0:01:50 > 0:01:52Add a tablespoon of olive oil
0:01:52 > 0:01:56and you'll need around 120ml of warm water.
0:01:56 > 0:01:58Have you ever made filo, Mary? You must've done.
0:01:58 > 0:02:01I have made it when I was at college.
0:02:01 > 0:02:03And it was a hilarious time.
0:02:04 > 0:02:06We threw it about.
0:02:06 > 0:02:09We got there in the end, but I've never been tempted to make it since.
0:02:09 > 0:02:11Yes. Pour the water in.
0:02:11 > 0:02:13I'm just going to hold some back.
0:02:13 > 0:02:18Add a little at a time until the dough comes together.
0:02:18 > 0:02:20So, what I'm going to do is just turn it round the bowl.
0:02:20 > 0:02:23Get all these ingredients to sort of start binding together.
0:02:23 > 0:02:25It's quite a smooth, glossy dough this.
0:02:25 > 0:02:27It's got no rising agent in it, as such.
0:02:27 > 0:02:29A little bit more in there.
0:02:29 > 0:02:31But this thing's going to really stretch.
0:02:31 > 0:02:33You have to work it, this dough, to get it quite glutinous.
0:02:33 > 0:02:35Quite stretchy.
0:02:35 > 0:02:37- You see, all I've done now is bring it together in a bowl.- Yep.
0:02:37 > 0:02:39And I'm going to work that now for a bit.
0:02:39 > 0:02:44In about 1966, filo pastry came and we could buy it in the shops.
0:02:44 > 0:02:46And I can remember going out
0:02:46 > 0:02:49and seeing this pastry being made here for the first time in England.
0:02:49 > 0:02:50Yeah.
0:02:50 > 0:02:55- And there were huge, great rollers, you know, like a mangle.- Yeah, yeah.
0:02:55 > 0:02:58- And the factory had all women in doing it.- Yeah.
0:02:58 > 0:03:01And it went through all these mangles,
0:03:01 > 0:03:04and there were still people turning those
0:03:04 > 0:03:06and that was about 1966/67.
0:03:06 > 0:03:08And it became available in all the shops.
0:03:12 > 0:03:14OK, Mary. Now we're going to start to create the filling.
0:03:14 > 0:03:17Could you pass me that large bowl of spinach, please?
0:03:17 > 0:03:18This is obviously fresh.
0:03:18 > 0:03:20And that will wilt down to next to nothing.
0:03:20 > 0:03:23- That will wilt down to virtually nothing.- How much is in there?
0:03:23 > 0:03:25There's 900g. So, it's a couple of big bags in there.
0:03:25 > 0:03:27So, I've got a pan here that's getting hot.
0:03:27 > 0:03:29You literally just grab all your spinach...
0:03:29 > 0:03:32And of course that's freshly washed, so the water that's around it...
0:03:32 > 0:03:34That's all you need, isn't it?
0:03:34 > 0:03:35That'll create enough steam.
0:03:35 > 0:03:38And again the moisture's inside the leaves.
0:03:38 > 0:03:41Now, literally you leave that a couple of minutes.
0:03:41 > 0:03:43It'll start to steam and it will sweat down.
0:03:43 > 0:03:46And once it's sweated down we can drain it and then prepare it
0:03:46 > 0:03:47and mix it with feta.
0:03:52 > 0:03:54OK, Mary. There we have it.
0:03:54 > 0:03:57- There's our wilted spinach.- Right.
0:03:57 > 0:04:01And what I'll do is, I'm just going to grab this lot.
0:04:01 > 0:04:02I'm going to pass through here.
0:04:02 > 0:04:05Try and get as much liquid out of this as possible.
0:04:06 > 0:04:07Using the back of a spoon,
0:04:07 > 0:04:10squeeze the liquid out of the spinach.
0:04:10 > 0:04:12Cos what you don't want to do is
0:04:12 > 0:04:15when you actually come to roll this thing up in the filo pastry
0:04:15 > 0:04:18is have all that liquid inside when you do it.
0:04:18 > 0:04:21Place onto kitchen roll to soak up any excess.
0:04:23 > 0:04:25Well, that's pretty dry now.
0:04:25 > 0:04:27It is there. I think it's nearly there.
0:04:27 > 0:04:31Put the spinach into a bowl adding the zest of a lemon.
0:04:31 > 0:04:32Just a little bit of seasoning there.
0:04:32 > 0:04:35The spinach is going to have an inherent flavour,
0:04:35 > 0:04:37but obviously you need to highlight that flavour as well.
0:04:37 > 0:04:39The lemon's going to cut through this.
0:04:39 > 0:04:42And I'm going to have a little bit of nutmeg.
0:04:42 > 0:04:44Now, that lemon. Don't let's waste it,
0:04:44 > 0:04:46we could just put a bit of clingfilm round it,
0:04:46 > 0:04:50put it in the fridge and perhaps use it for lemon drizzle cake,
0:04:50 > 0:04:52or a slice of lemon in gin and tonic.
0:04:52 > 0:04:53Gin and tonic.
0:04:53 > 0:04:55I knew it would come round to that somewhere.
0:04:55 > 0:04:56OK, nearly everything in there.
0:04:56 > 0:04:58The last thing I'm going to add...
0:04:58 > 0:05:00Actually, can you pass me an egg over there, please?
0:05:00 > 0:05:02And the egg will be the binding agent in this.
0:05:02 > 0:05:04Thank you very much indeed.
0:05:06 > 0:05:08And that'll make the whole mixture set.
0:05:08 > 0:05:10Yes, exactly.
0:05:10 > 0:05:11And then finally...
0:05:11 > 0:05:16we're going to break up some pieces of this beautiful feta.
0:05:16 > 0:05:19- Do you like feta?- I love it.
0:05:19 > 0:05:21This is about 200g of the stuff.
0:05:21 > 0:05:22Carry on, just crumble it in.
0:05:22 > 0:05:24I'm going to get my hands in there
0:05:24 > 0:05:26and just mix all the ingredients together.
0:05:26 > 0:05:29I love doing jobs like this, especially mucky jobs.
0:05:29 > 0:05:33This is going to be the main body of the filo pastry.
0:05:36 > 0:05:38OK, that's our ingredients for the filling finished.
0:05:38 > 0:05:40All we've got to prepare now is the pastry.
0:05:43 > 0:05:45Here we go, Mary. We've got the...
0:05:45 > 0:05:47The pastry has been rested in a fridge
0:05:47 > 0:05:49for at least an hour, it's nice and cold.
0:05:49 > 0:05:51And it's quite relaxed now, as well.
0:05:51 > 0:05:54Because what I'm about to do to it
0:05:54 > 0:05:55is alter its world.
0:05:55 > 0:05:57I'm going to stick it through this pasta machine.
0:05:57 > 0:05:59Just put a little bit of cornflour.
0:05:59 > 0:06:03I'm going to divide this dough into five pieces.
0:06:04 > 0:06:06It's like plaiting a loaf.
0:06:06 > 0:06:08If I start taking this through
0:06:08 > 0:06:12on its highest setting at the moment.
0:06:12 > 0:06:13Take it through again...
0:06:13 > 0:06:16When you say the highest setting, you mean as thin as it can go
0:06:16 > 0:06:18- or as wide as it can go? - No, this is the widest.
0:06:18 > 0:06:21This is the widest. The thickest that it will allow through.
0:06:21 > 0:06:23So, take it through a couple of times.
0:06:26 > 0:06:27And then begin slowly...
0:06:27 > 0:06:29Take it down to three,
0:06:29 > 0:06:31take it through again.
0:06:31 > 0:06:34And again, take it down.
0:06:35 > 0:06:39So, what you do is begin to stretch the dough this way.
0:06:39 > 0:06:40And you can see...
0:06:40 > 0:06:43- It's like a strudel, you know when you are working with a strudel?- Mhm.
0:06:43 > 0:06:47The strudel itself, you should be able to read a newspaper through it.
0:06:47 > 0:06:48And as I gently stretch that...
0:06:50 > 0:06:53Shall I go and get a newspaper for you to have a read?
0:06:53 > 0:06:55Which one would you like?
0:06:55 > 0:06:57Can you hold that side there?
0:06:57 > 0:07:00If you can just begin to stretch it this way.
0:07:00 > 0:07:02Do you know? It feels like silk.
0:07:02 > 0:07:04- Yeah, I know.- It's really soft.
0:07:04 > 0:07:07It's got no yeast in it, so it's got nothing forcing air into it.
0:07:07 > 0:07:11Now, what we're doing is gently taking this out,
0:07:13 > 0:07:15taking out the sides first
0:07:15 > 0:07:19and then what I'm going to do is just pull out the interior, as well.
0:07:19 > 0:07:20Nice and gently.
0:07:20 > 0:07:22You can see it's not ripping at the moment,
0:07:22 > 0:07:27if you do it gently and just wobble it. You're enticing it to come out.
0:07:30 > 0:07:32And you see how thin that's getting now?
0:07:32 > 0:07:35You can actually start to see the bench through it, you know?
0:07:40 > 0:07:43Repeat the rolling out process with the remaining dough
0:07:43 > 0:07:45to make five layers.
0:07:45 > 0:07:47How would you do it if you hadn't got a pasta machine?
0:07:47 > 0:07:49Rolling pin.
0:07:49 > 0:07:50Rolling pin, plenty of cornflour.
0:07:50 > 0:07:52And just literally just bear with it
0:07:52 > 0:07:56and stretch, stretch, stretch, stretch, stretch all the time.
0:07:56 > 0:07:59Brush each layer with melted butter before placing the next on top.
0:08:02 > 0:08:04So, it's very flexible, isn't it?
0:08:04 > 0:08:06It is, even with the five layers on now.
0:08:06 > 0:08:09I'm just going to put a little bit of extra butter on it.
0:08:09 > 0:08:12OK, so we've coated that in butter
0:08:12 > 0:08:14and I think we're good to go with the filling.
0:08:14 > 0:08:18Pile the spinach mixture onto the pastry in an even line.
0:08:18 > 0:08:21What I'm going to do is just gently fold over the ends
0:08:21 > 0:08:23just to seal it up slightly.
0:08:23 > 0:08:26What I'm going to do is just roll over the top.
0:08:26 > 0:08:28And again, that puts a little bit of stretch on it as well.
0:08:30 > 0:08:34It's a bit like doing a Swiss roll at this stage, you know?
0:08:34 > 0:08:36I'm just going to stretch...
0:08:36 > 0:08:39Hold the dough and just gently tease it there.
0:08:41 > 0:08:43Now, we need...
0:08:43 > 0:08:45I'm just going to move that paper.
0:08:45 > 0:08:47- You give it to me, I'll have it up this end.- Thank you.
0:08:50 > 0:08:54What I'm doing to do is just coil this whole thing up.
0:08:56 > 0:08:59The end bit, just tuck it underneath.
0:09:00 > 0:09:02Brush it with some more butter.
0:09:03 > 0:09:06Could you get an egg for me, please?
0:09:06 > 0:09:08I just need a beaten egg, as well.
0:09:08 > 0:09:10All right.
0:09:10 > 0:09:11So, it's butter and egg?
0:09:11 > 0:09:12Yeah, you want that strong colour.
0:09:12 > 0:09:15You want that... you know, that really dark colour on the top.
0:09:15 > 0:09:17And it'll give it a slight crispiness to it, as well.
0:09:17 > 0:09:21For me, there's only one ingredient which is fantastic to go in there.
0:09:21 > 0:09:23And that's sesame seed.
0:09:23 > 0:09:25And those are untoasted.
0:09:25 > 0:09:26Untoasted. It'll roast in the oven.
0:09:26 > 0:09:28So, a good drizzle of...
0:09:30 > 0:09:33..sesame seeds on the top.
0:09:33 > 0:09:35Here we've got our spanakopita ready to go in the oven.
0:09:35 > 0:09:38- We've set the oven to 190, fan.- Mhm.
0:09:38 > 0:09:41And this will go in for about 35 to 40 minutes.
0:09:41 > 0:09:43Beautiful, golden brown.
0:09:49 > 0:09:52There we have it, Mary.
0:09:52 > 0:09:54That looks absolutely wonderful.
0:09:54 > 0:09:56- It's a bit hot.- Very hot. - So, what I need to do...
0:09:56 > 0:09:58It's lovely and crispy, you've got that...
0:09:58 > 0:10:02I quite understand why you put that butter and egg on top.
0:10:02 > 0:10:03It gives a lovely colour.
0:10:03 > 0:10:06And what I'm going to do is place it straight onto this.
0:10:06 > 0:10:07Right.
0:10:10 > 0:10:11The smell is lovely.
0:10:11 > 0:10:14- The smell. You can smell the feta, the melted feta.- Gorgeous colour.
0:10:14 > 0:10:18The spinach is crispy, it's got loads of layers.
0:10:18 > 0:10:21Full of butter, topped with beautiful sesame seeds.
0:10:21 > 0:10:23That will be delicious.
0:10:23 > 0:10:24I can't wait.
0:10:27 > 0:10:29Here we go then, Mary.
0:10:34 > 0:10:36- Oh, I like that.- Do you like that? - I really like that.
0:10:36 > 0:10:39Do you think it's better than the shop-bought filo?
0:10:39 > 0:10:41Paul Hollywood's every time.
0:10:42 > 0:10:45We've got another double act for you now.
0:10:45 > 0:10:46Those two Greedy Italians.
0:10:46 > 0:10:49It's Antonio and Gennaro.
0:10:49 > 0:10:52Here we find the pair in a boat off the coast of Campania.
0:10:52 > 0:10:55Gennaro has just been diving for octopus.
0:10:55 > 0:10:56So, while he gets his breath back,
0:10:56 > 0:11:00Antonio is making something basic, but beautifully Italian.
0:11:00 > 0:11:03It's linguine with prawns and mussels.
0:11:04 > 0:11:06Surprise, surprise.
0:11:06 > 0:11:07Let's see what he has got.
0:11:09 > 0:11:10Antonio.
0:11:10 > 0:11:13Yeah, Gennaro. What have you got there?
0:11:13 > 0:11:14Unbelievable!
0:11:16 > 0:11:17Wow, look at this.
0:11:20 > 0:11:23- All for the love. - Wow, look at this.
0:11:23 > 0:11:25- Hold on.- Oh, that's wonderful.
0:11:25 > 0:11:27- Hey, Antonio.- Yes.
0:11:27 > 0:11:28No, I don't want...
0:11:28 > 0:11:30That's for you!
0:11:30 > 0:11:32Oh, that's good.
0:11:32 > 0:11:34One male and one female.
0:11:34 > 0:11:35This is a sea urchin.
0:11:37 > 0:11:39What I will do without it?
0:11:39 > 0:11:41- Yeah.- Little quick?- Yes.
0:11:41 > 0:11:42- May I have it?- Yes.
0:11:42 > 0:11:44I like to do it like this.
0:11:47 > 0:11:48You want a bit of lemon on top?
0:11:48 > 0:11:49No.
0:11:49 > 0:11:51Oh, the smell.
0:11:51 > 0:11:54And the taste of the Mediterranean all in one bite.
0:11:54 > 0:11:56I eat them like that.
0:11:56 > 0:11:58"I eat them like that."
0:11:58 > 0:12:00I know.
0:12:02 > 0:12:04I prefer without the lemon.
0:12:07 > 0:12:09Gennaro, now you come aboard.
0:12:09 > 0:12:11I cook you something.
0:12:11 > 0:12:15I am not going to use Gennaro's octopus for my recipe,
0:12:15 > 0:12:17knowing where it's been kept.
0:12:17 > 0:12:21I've got my own catch, prawns and mussels with linguine.
0:12:21 > 0:12:25Now, he is very hungry and I'm going to prepare for him
0:12:25 > 0:12:29a very cucina povera dish which is just a few ingredients,
0:12:29 > 0:12:32starting with taking water, because we are on a boat,
0:12:32 > 0:12:34from the sea.
0:12:34 > 0:12:35Because of the salted water.
0:12:35 > 0:12:37And I have here linguine.
0:12:37 > 0:12:41And I put it into the salted water, boiling here on the side.
0:12:41 > 0:12:43Wham.
0:12:43 > 0:12:48In the meantime, I prepare the sauce which is very, very easy.
0:12:48 > 0:12:50- Oh, be careful. It's hot. - Give it to me.
0:12:50 > 0:12:53Move a little bit. And it's there.
0:12:53 > 0:12:56Now, in this case we have wonderful seafood.
0:12:56 > 0:12:58We have the linguine. There, seafood linguine.
0:12:58 > 0:13:02We have fantastic prawns which I shelled already and mussels
0:13:02 > 0:13:04and a little bit of parsley.
0:13:05 > 0:13:08And we put just a little olive oil.
0:13:08 > 0:13:16- Yeah.- And we put the chilli and I like it with the seeds.
0:13:17 > 0:13:20People, they just eat the garlic and the chilli in the oil
0:13:20 > 0:13:24and it's called spaghetti or linguine aglio olio e peperoncino.
0:13:24 > 0:13:29Yeah, and then I put the mussels first because they have to open.
0:13:29 > 0:13:35And by opening, they release wonderful sea water which
0:13:35 > 0:13:40will flavour, all Mediterranean, the entire dish.
0:13:41 > 0:13:44When you put the lid on, the steam is building
0:13:44 > 0:13:47and the mussels are opening very quickly.
0:13:47 > 0:13:48Opening? No, not yet.
0:13:48 > 0:13:50It has to build up a lovely steam so that they open
0:13:50 > 0:13:53and they release all the fantastic juices.
0:13:53 > 0:13:57It's a little fact we can put a little bit of wine,
0:13:57 > 0:13:59which belongs to it.
0:14:01 > 0:14:03And so it builds a little bit more.
0:14:05 > 0:14:08Erm, steam.
0:14:09 > 0:14:11Do you want me to chop the parsley?
0:14:11 > 0:14:13Yes.
0:14:13 > 0:14:15You can chop the parsley, Gennaro.
0:14:15 > 0:14:16Thank you.
0:14:16 > 0:14:18You see, I'm always helping you.
0:14:19 > 0:14:21Wonderful.
0:14:21 > 0:14:23They are open, it's fine.
0:14:23 > 0:14:25And now I put the prawns.
0:14:25 > 0:14:27Are you going to use a little bit of salt, Antonio?
0:14:27 > 0:14:29- Nope.- OK.
0:14:29 > 0:14:30A little pepper.
0:14:32 > 0:14:34- Leave... Leave the lid off.- OK.
0:14:34 > 0:14:36I want to taste.
0:14:38 > 0:14:40Just a little bit of salt.
0:14:40 > 0:14:43- GENNARO LAUGHS - What do I do without you?
0:14:44 > 0:14:45Just a little pinch.
0:14:48 > 0:14:51And I believe it's ready in a minute or two.
0:14:51 > 0:14:53It's cooked.
0:14:53 > 0:14:55I know that you are hungry.
0:14:55 > 0:14:57Yeah. Do you want the parsley?
0:14:57 > 0:14:58No, not yet.
0:14:58 > 0:15:01Just to cook them very briefly.
0:15:01 > 0:15:02Do you see?
0:15:02 > 0:15:05They change colour and they're cooked.
0:15:05 > 0:15:07They look fantastic.
0:15:13 > 0:15:14That's fantastic, Gennaro.
0:15:14 > 0:15:16You really think of me, eh?
0:15:17 > 0:15:20Mmm.
0:15:20 > 0:15:22- Just a little bit of olive oil.- Yeah.
0:15:27 > 0:15:29Ah.
0:15:29 > 0:15:32Gennaro, look at this.
0:15:35 > 0:15:38Now, we want the parsley.
0:15:39 > 0:15:41Put it there. Lovely.
0:15:48 > 0:15:51- Gennaro, it's all yours. - Thank you very much.
0:15:51 > 0:15:54- One for you.- Thank you.
0:15:54 > 0:15:57- One for me.- Is the portion enough for you, yeah?
0:15:57 > 0:15:59Oh, my goodness.
0:16:00 > 0:16:02Here's to the health of the entire world, you know.
0:16:02 > 0:16:05You envy us.
0:16:05 > 0:16:06They have to suffer.
0:16:10 > 0:16:14And this is what makes Italian food different from others
0:16:14 > 0:16:18because when you want to have really the original, wonderful thing,
0:16:18 > 0:16:19you have to have very good ingredients,
0:16:19 > 0:16:21which here are available everywhere.
0:16:21 > 0:16:23And the fish has a very special flavour.
0:16:23 > 0:16:26The pasta is locally made,
0:16:26 > 0:16:29parsley is locally grown and eaten in Minori.
0:16:29 > 0:16:31What do you want more?
0:16:31 > 0:16:32- You're right.- It's fantastic.
0:16:32 > 0:16:35- Yeah. I'll give it the glamour of lobster.- And this is poor food.
0:16:35 > 0:16:37You can fill quite a few people from here.
0:16:37 > 0:16:41Mm. Mm-m. Mm.
0:16:44 > 0:16:46Yeah, you can eat it all, Gennaro.
0:16:46 > 0:16:49It's all been good. So, I know you worked a lot, you can...
0:16:49 > 0:16:50I know.
0:16:52 > 0:16:54OK, we've seen cuisine from Greece and Italy,
0:16:54 > 0:16:57so let's plump for something French now.
0:16:57 > 0:17:01With a gorgeous combination of chicken and morel mushrooms,
0:17:01 > 0:17:02this isn't just a hit in France.
0:17:02 > 0:17:06Raymond Blanc thinks it's one of the best dishes anywhere.
0:17:08 > 0:17:11The dish I'm going to make is one of the great dishes in the world.
0:17:11 > 0:17:13Simple as well.
0:17:13 > 0:17:15There are a few tricks, mind you, so you've got to go through them.
0:17:15 > 0:17:18Some people might want the skin on,
0:17:18 > 0:17:21but for poaching I think it's better to take the skin off.
0:17:22 > 0:17:25The seasoned breast is browned in a beurre noisette,
0:17:25 > 0:17:29foaming batter which smells and tastes of hazelnuts.
0:17:29 > 0:17:30What a beautiful noise.
0:17:30 > 0:17:35What you want to hear is that gentle, lovely sound.
0:17:35 > 0:17:36Delicate.
0:17:38 > 0:17:40So, now I've got some lovely colour.
0:17:40 > 0:17:43It's still very rare in the middle here, completely red.
0:17:43 > 0:17:45It just browns beautifully,
0:17:45 > 0:17:47which gives fantastic flavour to the sauce.
0:17:47 > 0:17:51And creates a fantastic exchange of flavours, of colours,
0:17:51 > 0:17:52but mostly flavours.
0:17:52 > 0:17:55That's what I'm really interested in as a cook.
0:17:55 > 0:17:57Oh, that's perfect.
0:17:57 > 0:18:01Frying has beautifully browned the outside of the chicken breasts.
0:18:01 > 0:18:04But poaching will cook the inside.
0:18:04 > 0:18:08The meat will poach in the sauce using dried morel mushrooms.
0:18:08 > 0:18:12What I've done is rehydrate those morels, pour warm water over it.
0:18:12 > 0:18:14So, that will be the main carrier of flavour.
0:18:14 > 0:18:18The morels are important, but the wine is as important.
0:18:18 > 0:18:20It is Arbois, the Vin Jaune.
0:18:20 > 0:18:22That is home, I really...
0:18:22 > 0:18:24That's my home.
0:18:24 > 0:18:27I get very emotional, you know.
0:18:27 > 0:18:29You could use sherry, if you want to.
0:18:29 > 0:18:31Dry sherry, OK, in that sauce.
0:18:31 > 0:18:33Very easily.
0:18:33 > 0:18:36The wine forms the base of the sauce and poaching liquid.
0:18:36 > 0:18:40We want to boil the wine, remove the alcohol.
0:18:40 > 0:18:42Of course, don't boil it down to death.
0:18:42 > 0:18:45I still have 9/10ths of the volume of the wine.
0:18:45 > 0:18:48Look, that is perfect.
0:18:49 > 0:18:52Chop button mushrooms for texture.
0:18:52 > 0:18:55Squeeze the water from the morel mushrooms,
0:18:55 > 0:18:58but preserve the juice for extra flavour in the sauce.
0:19:00 > 0:19:04I'm not browning my mushrooms, I'm just warming them up.
0:19:04 > 0:19:06And I'm converting the starch into sugar.
0:19:06 > 0:19:08Into flavour.
0:19:08 > 0:19:13Add the reduced wine, morel juice and 200g of double cream.
0:19:13 > 0:19:15Voila, c'est bien.
0:19:15 > 0:19:17It's a very rich dish, but, my God.
0:19:18 > 0:19:20That will become your star dish for your dinner parties.
0:19:20 > 0:19:22It is amazing.
0:19:22 > 0:19:24Now, we are ready for the poaching.
0:19:24 > 0:19:27Voila, tres bien. Completely covered.
0:19:27 > 0:19:30The whole process takes no more than seven minutes.
0:19:30 > 0:19:32No boiling, no simmering.
0:19:32 > 0:19:34I want that chicken to cook so slowly.
0:19:34 > 0:19:41That wet heat to go through gently, right at the heart of my chicken.
0:19:43 > 0:19:45Taste your food all the time.
0:19:47 > 0:19:49There will be nothing left soon.
0:19:49 > 0:19:51That's quite delicious. Amazing.
0:19:51 > 0:19:52So, temperature.
0:19:53 > 0:19:56Just right in the middle of the breast.
0:19:56 > 0:19:58It is 60 degrees.
0:19:58 > 0:19:59So, it's cooked.
0:19:59 > 0:20:03But I want to finish off the cooking, OK, by relaxing the meat.
0:20:03 > 0:20:06We're to rest them a little bit here.
0:20:06 > 0:20:08And reduce the sauce.
0:20:08 > 0:20:09Very fast speed now.
0:20:09 > 0:20:10Galloping reduction.
0:20:10 > 0:20:13The chicken will be served with sliced leeks.
0:20:13 > 0:20:17These can be prepared in advance and heated to serve,
0:20:17 > 0:20:18or cooked at the last minute.
0:20:18 > 0:20:20Often, one boils vegetables.
0:20:20 > 0:20:22One boils them to death actually.
0:20:22 > 0:20:24We take away all the goodness,
0:20:24 > 0:20:26their beauty, their colour, their taste and texture.
0:20:26 > 0:20:28All that goes into the water.
0:20:28 > 0:20:31I'm going to show you a little technique which keeps everything.
0:20:31 > 0:20:34Taste, texture, colour, flavour and nutrients.
0:20:37 > 0:20:40This tip is great for any vegetables that can be quickly
0:20:40 > 0:20:41boiled or steamed.
0:20:42 > 0:20:46Cut into small and even sized pieces to aid fast cooking.
0:20:46 > 0:20:50Add 5g of butter and a splash of water.
0:20:50 > 0:20:52When heated this will create an emulsion,
0:20:52 > 0:20:56a glossy blend of two liquids which don't usually mix.
0:20:56 > 0:21:00The water will create steam and the butter adds flavour.
0:21:00 > 0:21:02What is fantastic about this technique
0:21:02 > 0:21:05is that the leeks are not boiling in plenty of water,
0:21:05 > 0:21:07just a tiny bit of boiling water which will steam them.
0:21:07 > 0:21:10And that will create an emulsion with the butter,
0:21:10 > 0:21:14creating a wonderful coating. I mean, fantastic flavours.
0:21:14 > 0:21:17It should take exactly three minutes.
0:21:17 > 0:21:20The leeks are ready just in time to serve.
0:21:20 > 0:21:22Let's dress it.
0:21:22 > 0:21:24This incredible, beautiful sauce.
0:21:24 > 0:21:26Wonderful smell, wonderful aromas.
0:21:29 > 0:21:30So fresh, so clean.
0:21:31 > 0:21:32So beautiful.
0:21:34 > 0:21:35Bon appetit.
0:21:35 > 0:21:36OK, so we're going to taste it.
0:21:36 > 0:21:39This is the best moment of the day, when you've cooked it,
0:21:39 > 0:21:40you've worked for it.
0:21:41 > 0:21:43Look what the poaching has done.
0:21:43 > 0:21:45It's absolutely moist.
0:21:47 > 0:21:49Lovely.
0:21:49 > 0:21:51Fantastic textures with those mushrooms.
0:21:51 > 0:21:53Beautiful. That shows the art of poaching.
0:21:53 > 0:21:56That's kind of a dish you will remember all of your life.
0:22:01 > 0:22:02Thanks, Raymond.
0:22:02 > 0:22:06And we end today with something very special from James Martin.
0:22:06 > 0:22:10Some delicious sardines that he's cooking Spanish-style.
0:22:14 > 0:22:15I'm starting with an easy dish
0:22:15 > 0:22:18that I first had on a trip to Spain
0:22:18 > 0:22:22that involves everything a bloke like me could want.
0:22:22 > 0:22:26Food, fire and DIY.
0:22:26 > 0:22:29Barbecue sardines and a salsa I'm making
0:22:29 > 0:22:32with cucumbers from the bottom of my garden.
0:22:35 > 0:22:38Now, one of the first times I tried something similar to this was
0:22:38 > 0:22:41sardines cooked in a wood-fired oven.
0:22:41 > 0:22:43and I thought was a fantastic way to cook it.
0:22:43 > 0:22:46It brings a whole different flavour to it.
0:22:46 > 0:22:50The key to it really, is the wood which you nail the sardines to.
0:22:50 > 0:22:51Sounds a bit weird, but we're going to serve it
0:22:51 > 0:22:55with a raw salsa, so it's something really simple and really quick.
0:22:55 > 0:22:57Now, the great thing about this is
0:22:57 > 0:22:59you can make it with whatever you want.
0:22:59 > 0:23:02When I had it over in Spain it was just sort of carrots, peppers.
0:23:02 > 0:23:05But I think when you've got something as good as this
0:23:05 > 0:23:09growing at the bottom of your garden, you've really got to use it.
0:23:10 > 0:23:11You can do them with sweetcorn.
0:23:11 > 0:23:13Tinned sweetcorn, even.
0:23:13 > 0:23:15Tomatoes. It's really up to you.
0:23:16 > 0:23:19Sardines are often quite fiddly to eat,
0:23:19 > 0:23:21you need to make sure the salsa's nice and small,
0:23:21 > 0:23:23so it's easy to eat with those sardines.
0:23:23 > 0:23:25That's really the key to this.
0:23:27 > 0:23:29Throw that in a bowl.
0:23:29 > 0:23:31And then we can add the shallot.
0:23:31 > 0:23:33Now, it's important to use shallot, not onion
0:23:33 > 0:23:36because shallot's much more mild in flavour than onion.
0:23:36 > 0:23:38Onion's far too strong for this.
0:23:40 > 0:23:44I do this quite a lot since I've come back from Spain.
0:23:44 > 0:23:47I just thought was a great way to serve it.
0:23:47 > 0:23:49And a brilliant talking point, as well.
0:23:49 > 0:23:51Particularly if you want to cook on a fire pit
0:23:51 > 0:23:54or a wood-fired oven like this.
0:23:54 > 0:23:56It's just fantastic way of serving food.
0:23:56 > 0:23:59So, I'm going to add a little bit of garlic to this.
0:23:59 > 0:24:02Now, this salsa only really works with seafood.
0:24:02 > 0:24:04And everybody knows when you're on holiday,
0:24:04 > 0:24:07particularly when you go to Spain or France,
0:24:07 > 0:24:10we seem to eat more seafood than we'd ever do in the UK.
0:24:10 > 0:24:11Which is a shame, to be honest.
0:24:11 > 0:24:15Because a lot of the seafood that you have over in Spain and France
0:24:15 > 0:24:17is actually imported from the UK.
0:24:17 > 0:24:20We don't really eat as much as we should do.
0:24:20 > 0:24:21So, things like sardines,
0:24:21 > 0:24:24the more we actually buy, the more demand that we'll get
0:24:24 > 0:24:28and the more you'll actually enjoy fresh seafood like this.
0:24:28 > 0:24:31After the garlic is added, bind the mixture together
0:24:31 > 0:24:35with four tablespoons of good-quality olive oil.
0:24:35 > 0:24:36I'm going to upset the Italians here
0:24:36 > 0:24:39cos I actually love Spanish olive oil.
0:24:39 > 0:24:42It's not just the Italians that produce really good olive oil now.
0:24:42 > 0:24:45Next, add some herbs to give the salsa a punch.
0:24:46 > 0:24:48I've got some coriander.
0:24:48 > 0:24:50Mint works brilliantly with this.
0:24:50 > 0:24:53It's quite unusual putting mint with fish,
0:24:53 > 0:24:57but when you've got fish this fresh it really cuts through the flavour.
0:24:57 > 0:24:58And the oiliness.
0:24:58 > 0:24:59You got a little bit of dill.
0:24:59 > 0:25:01Really, whatever herbs you want.
0:25:01 > 0:25:03You could just use parsley for this.
0:25:03 > 0:25:05The main thing is they're classed as sort of soft herbs,
0:25:05 > 0:25:07so you won't use things like rosemary or thyme,
0:25:07 > 0:25:10which are classed as sort of hard herbs, ones that need cooking.
0:25:10 > 0:25:13And then just to bring this all together,
0:25:13 > 0:25:15I'm going to take some lime juice.
0:25:15 > 0:25:17This is the real key to this.
0:25:17 > 0:25:19Because you just need a little bit of zing.
0:25:19 > 0:25:21So, plenty of lime juice.
0:25:24 > 0:25:28Finally, some sea salt and plenty of freshly-ground black pepper.
0:25:28 > 0:25:29And that's it.
0:25:29 > 0:25:33Now, it's time for the fun bit.
0:25:33 > 0:25:35I often find these are one of the things that Northerners prefer
0:25:35 > 0:25:38more than Southerners, to be honest.
0:25:38 > 0:25:40My granny used to eat masses of these. I used to eat loads as a kid.
0:25:40 > 0:25:43If you're brought up with them, I think you like them
0:25:43 > 0:25:44and appreciate them more.
0:25:44 > 0:25:48We got these wonderful sardines that have been scaled and gutted.
0:25:48 > 0:25:50Now, I'm going to leave these whole, that's the crucial bit.
0:25:50 > 0:25:55Because what we're going to do is nail these to a plank of wood.
0:25:55 > 0:25:58Now, I did say this was a bit weird, but bear with me.
0:25:58 > 0:26:00We got these wonderful logs here,
0:26:00 > 0:26:02that I've soaked overnight.
0:26:02 > 0:26:05The secret of soaking the wood is you don't get it burnt.
0:26:05 > 0:26:10So, the idea is that you take a couple of these on each log
0:26:10 > 0:26:13press the nail all the way through and just hammer this...
0:26:16 > 0:26:17..in there.
0:26:17 > 0:26:20And repeat the process with two more.
0:26:23 > 0:26:27When I saw this being done in Spain, I just had to bring it back home.
0:26:27 > 0:26:28I just think they're just fantastic.
0:26:28 > 0:26:30It's just so simple.
0:26:31 > 0:26:33But the flavour you get from it,
0:26:33 > 0:26:36particularly when you're cooking in this oven...
0:26:36 > 0:26:39And you can cook these by the side of a camp fire, just on the edge.
0:26:39 > 0:26:40You want the sardines to cook
0:26:40 > 0:26:45and bring all that lovely flavour of the wood.
0:26:45 > 0:26:49There's going to be people just tuning in thinking it's a DIY show
0:26:49 > 0:26:51and I'm making a cabinet or something like that, but...
0:26:51 > 0:26:52bear with me.
0:26:52 > 0:26:56But you need to make sure you get really good quality seafood.
0:26:57 > 0:27:01And we're going to get letters saying, "What type of wood is it?"
0:27:01 > 0:27:02It's wood.
0:27:02 > 0:27:06It comes from a petrol station, all right.
0:27:06 > 0:27:09And then all we do with that is we just season these
0:27:09 > 0:27:13with a bit of black pepper and a bit of salt.
0:27:13 > 0:27:17And then all we do now is just pop these inside the oven,
0:27:17 > 0:27:19just pointing towards the fire.
0:27:19 > 0:27:21I think they just look spectacular.
0:27:29 > 0:27:30Now, if you're cooking these by a campfire
0:27:30 > 0:27:33they'll take about five to six minutes.
0:27:33 > 0:27:35Or in here, about four minutes.
0:27:37 > 0:27:38You can lift these out.
0:27:41 > 0:27:43Sardines on wood.
0:27:43 > 0:27:44Who'd have thought it?
0:27:44 > 0:27:45Look at that.
0:27:47 > 0:27:49This is a dish I only cook at home.
0:27:51 > 0:27:54I'd love to serve these in my restaurant,
0:27:54 > 0:27:56but I'd end up with a load of people with white jackets
0:27:56 > 0:27:58and clipboards telling me that I can't do it
0:27:58 > 0:28:00cos of health and safety and nails and planks of wood,
0:28:00 > 0:28:01but I just love it.
0:28:01 > 0:28:04I just think it just looks so fantastic.
0:28:04 > 0:28:08The flavour of it is just fantastic because they're so simply cooked
0:28:08 > 0:28:10and that's how sardines should be cooked.
0:28:10 > 0:28:13Every time I taste this, I just get the same memories
0:28:13 > 0:28:15of this wonderful little cafe in Spain by the beach,
0:28:15 > 0:28:17cooked in a wood-fire pit.
0:28:17 > 0:28:19But the flavour is exactly the same.
0:28:21 > 0:28:22It's delicious.
0:28:24 > 0:28:27Holidays are such a great way of getting inspiration
0:28:27 > 0:28:31for new food ideas and is something I do all the time.
0:28:33 > 0:28:36Sadly, that ends our little European mini-break.
0:28:36 > 0:28:37Hope you've enjoyed the trip
0:28:37 > 0:28:42and do join me again next time for many more of the best dishes ever.
0:28:42 > 0:28:43Bye-bye.