11/02/2017 Saturday Kitchen


11/02/2017

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Get ready for your weekly fix of top class food.

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I'm Matt Tebbutt and this is Saturday Kitchen live.

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Live in the studio today the inspirational Nieves Barragan

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Mohacho from her award-winning restaurant Barrafina sharing her

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vast knowledge of Spanish food, and the equally talented Anna Haugh

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tempting us with more delights from her restaurant Bob Bob Ricard.

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Good morning. Are you while? Very good. It is chilly in here today.

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Today I'm cooking octopus, mojo verde, baby potatoes and txistorra.

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That is a Basque sausage. I haven't come across that before. We will

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talk about that in just a minute. I'm making Cotswolds white chicken

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wrapped in potato spaghetti Very nice, very delicate. Like me,

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Matt! Delicious.

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Well, I can tell you that both dishes are delicious!

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And we've got some brilliant films from the BBC archive

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from Rick Stein, The Hairy Bikers, Nigel Slater and Tom Kerridge.

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Our special guest today is a singer-songwriter

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who was a member of one of the country's biggest girl

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bands The Saturdays, selling over five million records.

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Now she's going solo with a fresh new sound.

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APPLAUSE You like so, you are very busy

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promoting this new album. Yes, I am. I couldn't sleep last night, I was

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so excited. Nor could we! I do love to cook, I like to do a

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nice roast on a Sunday. You have the luxury of time on a Sunday, I find

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Sunday is really boring. And your husband is a very famous rugby

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player. He must eat a lot, is it like feeding a Saint Bernard?

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Everybody thinks that, but I get a bit jealous if there is more on his

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plate, he has more chips than me! But he eats really quickly. He can

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eat a whole pack of chocolate biscuits in one go. His coach will

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be thrilled to hear that! He eats really well at the club, but he is

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naughty when he comes home. Yes, that is good, a balance. You are

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here to dog about your new record and your new album, but also to face

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food heaven or food hell. Food heaven was the dish at my wedding,

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you can always tell what the couple's favourite food is, and it

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is cod, because I like fish, but I don't like fishy fish. That is quite

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an unusual choice for a wedding, don't you think? Well, it is not

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beef or Salmon. And how was it? It was delicious. And what about food

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hell? A fishy fish, like Fackrell. That really strong flavour. --

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mackerel. Unless it is masked well. , so fishy fish like mackerel or

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anchovies? For your food heaven I am

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going to make you roasted cod First I'll pan fry a thick-cut cod

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loin and then roast in the oven. I'll make a relish with macadamia

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nuts, parsley and garlic. Once the cod has a perfect crust,

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I'll serve it with the relish, lemons that have been steeped

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in sugar syrup, peppercorns and vanilla and finally some tempura

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broccoli and sage leaves. But if hell gets the vote,

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it will be mackerel with loads I'll pan fry fresh mackerel

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and serve with a coriander curry cream, which is a blend of apple,

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carrot, celery, spice I'll make some coriander

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and anchovy flatbreads, cos I know you don't

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like coriander! it with a red onion,

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chilli and coriander sambal! But you'll have to wait

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until the end of the show to find If you'd like the chance to ask any

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of us a question today then call. And if we get to speak to you,

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I'll also ask you if Una should have her food heaven

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or her food hell. But if you're watching us

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on catch-up then please don't ring You can also get in touch

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through social media What I'm cooking today is octopus

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with a mojo verde and they just just are sausage. We are going to have

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some chip, we are going to need to fry them. This is the beauty. This

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octopus is around three kilos. It is one of my favourite things to eat.

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So I am going to put onion and a bay leaf in the water, which is the

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traditional way to do it. And then look at that. It is like three kilos

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octopus. I am going to scare it to tender rise. This is a live, just so

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you know, it has been scared already!

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So, tense, scared, relaxed! Look at that. Three times. So what is the

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point of that? To tenderise it. And about is a traditional way of

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tenderising? Yes, normally you always have to buy the octopus

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frozen. Which also tenderise it? You have to, or it never gets... And a

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new in ingredient in the water is going to be a wine cork. Apparently

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it gives it flavour. That sounds like Madness! Presumably that

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doesn't do anything? That sounds like just a tradition. And you don't

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do this in the restaurant? We don't, but we don't have enough corks to

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cook it, because we're going through everyday, last month we saw 1800

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portions of octopus sold. It is very popular. It is very popular. But it

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is one of those things that has to be done well, because it can be

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tough. But not in your place? This is one of the dishes we cook in my

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restaurant. And how long will you cook it for? Normally you cook 20

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minutes per kilo, so about one hour. That is the easiest way for you to

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know, because people don't know how to do it. When is it going to get

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soft? People think octopus is tough and robbery. Well, it can be. I use

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amazing ingredients. You must get the double sucker octopus. This is

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from Galicia and you can also get it from South Portugal. I didn't know

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there was such thing as an English octopus. They are very small and

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tough. Are you sure you didn't just make that up? I do love them. It

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would be one of my hells. No, it isn't too fishy. But it is the

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legs... We used to have jars of it at home in our house. My parents

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kept the weirdest stuff. It is delicious, octopus sandwich, why

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not? Before, people used only toilet, but it is also beautiful

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braised with tomato and white wine. -- people used to only boil it.

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And you have a new book coming out this year? Yes, it is coming out in

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July. And is this the sort of recipe we will find in it? Yes, it is

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called Savor, which means flavour. This book is what I will cook. For

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my friends and family. And the stuff that you serve in the restaurant, in

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Barrafina, I think it is very straightforward, but beautiful. So

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what is the difference? It is about the ingredients, that is what it is

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all about. In that act Barrafina, you can spend ?20, or you can spend

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a lot more, it is up to you. Now I am going to take out this octopus

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which has already been cooking this morning. Now I am going to take one

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of these beautiful legs... While you are cutting that, if you

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would like to ask any of us a question, then call 0330 123 1410

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now. You can see it melt. And that is

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only one hour? So, a lot of these ingredients, you have the octopus,

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you have the green source, the mojo verde. Normally you use it for fish.

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It is from the Canary Islands. And then you have the red sauce. So you

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have Spanish influences, and then you have Jerusalem artichokes, and

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then Italian vegetables, and then you have cumin. Yes, in the south

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they use a lot of cumin. This is from Italy, and these beautiful

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tomatoes are in season right now, they have the texture in the skin.

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And this, the leaves are bitter, and it is a little sweeter inside.

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If you want to start plating up, I will sort this out. And then you

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want a little bit of this. Now, you said it rehearsals, you

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don't drink water with octopus. What is the reason for that? Apparently

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it gives you a very painful stomach. You shouldn't drink water when you

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eat octopus. So you just go straightaway for the white wine. It

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is a good excuse! Also it is the traditional way to eat... So these

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tomatoes, they just go here with the dressing? And did you put a little

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bit more vinegar? I heard it you don't like coriander. I just find it

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a little bit overpowering, you know? It's going to be fine! Everything

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will taste nice today, it just looks amazing. When you are serving

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octopus one of the keys is plenty of olive oil, and plenty of smoked

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paprika. So how long do you cook it for? You are just warming it

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through? I will just finish with the olive oil and the smoked paprika,

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and then that will be my dish. Little artichokes I lovingly

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prepared, please don't forget them! And then a little bit of the olive

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oil. Always. I go through ten litres of our olive oil in Barrafina

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everyday. But is expensive! But people love it. I bet your oil

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supplier loves it as well! Are we good?

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There's your coriander cress. What is that? This is our octopus with

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the mojo jerdy and pan -- verde and pan fried potato. Fantastic. Right.

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Come over here then. You're unsure about octopus? I'm looking forward

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to this, though, it's cooked as well. Rather nice looking tomato

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salad. I love that tomato. I'm going straight for the octopus. You need

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to put it in the olive oil. Mix it all together? Yeah, people are

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really boaring and they eat one thing at a time. Chop, chop, I want

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some of this! The chat is all very good. More of the munching.

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Delicious. Especially with the smoked paprika. That's really nice.

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Gorgeous. You've had some bad fish experiences. I have, yeah.

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Well, Nieves' awesome octopus needs a wine to go with it,

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so we sent the equally awesome Olly Smith to Peterborough.

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But before he made his choice, he visited Railworld, no less!

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To keep us on the straight and narrow this week, I've come to Rail

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World wildlife haven. It's taken 25 years to nurture by the hands of

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volunteers, before we hunt the wine, let's have a rummage around.

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With Nieves outstanding octopus you could choose a Spanish wine like

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this Cup and Rings. It's an all rounder with seafood. However

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there's a wine from the Basque country, as dazzling as sunlight

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rippling across the seashore. On award winning bottle this week,

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worth pouring from a great height. Let's dive into Atlantis Txakoli.

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This wine flows from the his of Bilbao in northern Spain. It won a

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Silver Medal at the International Wine Challenge and thanks to the

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local grape variety, and also the maritime climate it creates a sense

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of coolness, a spritsy character, a refreshing wine, that's spots on

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when you're hunting a pairing with seafood. Oh, that's is as sharp as

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neptune's prong! The act pus has a richness. -- octopus has a richness.

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That contrasts with this wine's cutting, light freshness. Have you

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big flavours as well from the sausage, think about the garlic and

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paprika, it's this wine's surging tropical intensity that's spot on to

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balance. Finally, the mojo verde, that's got punchy air mattics and

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sharpness, vinegar, coriander, spring onion, similarly, this wine

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manages to feel exotic and zesty in every single sip. Nieves, here's to

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your amazing octopus! Cheers! That's delicious. Beautiful. Like that? I

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love it. Are you familiar with this? Very much. It's perfect for the

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octopus. It's very clean. You a fan? Yes, really crisp and fresh. What

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sort of wine would you go for? In the summertime, I like white wine a

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bit more, warm rioja in the winter. Delicious. You're cooking in a bit,

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what are you cooking for us? Chicken wrapped in potato spaghetti with

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sprout stalks. Nice. Very nice. There's still time to get in touch.

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Please call us by 11am today. Or tweet us questions using the hashtag

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Saturday Kitchen. Time now to join Rick Stein on his

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foodie journey in the Far East. He's headed for the Thai markets

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to sample the ultimate street food. Think of the word exhilirating and

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this is it. Everybody remembers trips on these long boats down the

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river, because it's so exciting. It awakes the small boy in me with that

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engine on the back, it's got to be a lorry engine! You think why does it

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have to be so big? Had t has to be so big because they go so fast. Just

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thinking if this was the Thames, there would be lots of speed

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restrictions, 5mph, but here, it doesn't matter. It symbolises the

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slightly precarious life of Bangkok, everything's at such fast pace. It's

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got to be one of the world's most exciting cities. That's reflected in

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the food too, because it's so vibrant, so lively, it's hot, spicy,

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sour, it's everything. There's so many varied cuisines. I mean just

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for this one moment in time, there is nowhere on earth I'd rather be.

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Unlike Vietnam, I've been to Thailand many times and know the

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food well. In fact, Thai food is on the menu of loads of pubs in Britain

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today. But things often get lost in translation. So in this odyssey

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through South East Asia, I wanted to find authentic dishes that are

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cooked and served the same way day in, day out. The best food over

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here, in my opinion, is street food. This place has a reputation for

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cooking great pad Thai, which means noodles cooked the Thai way. I came

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here with Christopher, who has an infectious love of food which fired

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my imagination. This is area is called ghost gate. Why? Just around

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the corner here, that's where all the old temples and it's hallowed

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ground. In olden days you have all these criminals that get executed

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around here. Criminals were... And the bodies come out from these

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gates. You have all these bodies go in and out of the gate. Of course,

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then the locals believed that since so many people dying here that

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there'll be ghosts around here. Therefore, the name the ghost gate.

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Presumably with all these bodies going in, you've got the families of

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those poor dead people would be coming to see them go Yes. They

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would have to have something to eat. Exactly. And the food, of course,

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they've got to bring something famous here, what is famous here,

:22:47.:22:49.

the pad Thai. Is this a particularly special pad Thai? Well, it is the

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oldest pad Thai store in Bangkok. All it's famous for is pad Thai.

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There will be a massive long queue. They come here just for the pad

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Thai. Really? In other words, this is probably the most famous pad Thai

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noodle restaurant shop in Bangkok. It is. And pad Thai you can get all

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over the world. This is as authentic as it gets. This is where it's at.

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Yes, this is how you should have it. I can only get a rough impression of

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what these people are doing. They go at it with a real will. As far as I

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can make out, pad Thai consists of prawns, snoodles, stock made with

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prawn shells, tamarind and palm sugar and loads of fish sauce. They

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do a deluxe version using white crab meat and in encased in an omelette.

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Others just have an egg thrown in. I suspect everywhere I go in Thailand

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the Chinese influence will be writ large and Bangkok's Chinatown for

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the hungry traveller is a real must. If I was dreaming about a street

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market with some of the most attractive and appetising food I

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could think of it wouldn't even come near to this. You've got prawns,

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cockles, crabs, charcoal, masses of activity. I've never seen cockles

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cooked like that over charcoal, waiting till they pop open. These

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guys look out of central casting as far as cooking outside is concerned.

:24:33.:24:40.

Well, it's street food nirvana. I can't write fast enough. I should

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have brought more note books with me. Just walking 100 yards I'll have

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enough recipes for a book. But the food inspires conversation and

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interest no matter who you find yourself sitting next to. So, tell

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me this, just for a bit of a joke, have you ever tried English food?

:25:00.:25:04.

Roast pork, yes. You have. I don't eat beef. So roast chicken, yes.

:25:05.:25:09.

Roast chicken, and do you like it? Yes. What about potato salad? Potato

:25:10.:25:20.

salad! Very good. Yes, potato salad. I wouldn't immediately pick that as

:25:21.:25:23.

a prime example. But I love it. I love it too.

:25:24.:25:30.

It's funny how different races perceive other people's food. When I

:25:31.:25:34.

pass this truck I saw this man operating like a surgeon on, I

:25:35.:25:38.

think, South East Asia's most famous fruit. This is one of the should I

:25:39.:25:47.

say enigmas of south-east Asian food. If you look at this, if it

:25:48.:25:51.

fell on your head when you were walking past a tree, it would kill

:25:52.:25:55.

you. It's that big, it has spikes on it. The thing that everybody finds

:25:56.:26:00.

really, really weird about it, certainly Europeans is that it's

:26:01.:26:05.

utterly offence -- its utterly offensive odour. Sometimes cheaper

:26:06.:26:10.

hotels say no durian, like you can't go into the hotel with it. I

:26:11.:26:14.

actually don't mind the smell, but it is, I suppose you could describe

:26:15.:26:20.

it as fetid. It's almost the smell of South East Asia, you sort of,

:26:21.:26:25.

when you smell it, you think drains, you think rather dirty rivers. You

:26:26.:26:32.

think, sort of, like, pong. But the thing about it is the taste. It's

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exquisite. It's very, very custardy. It has a wonderful, to coin a

:26:43.:26:48.

phrase, wonderful soft mouth feel and it's fragrant and gone is that

:26:49.:26:53.

rather unpleasant poo-y odour and you're left with a sweet, yes

:26:54.:27:01.

fragrant, yes soft and lovely taste. Sometimes I wish I could eat and

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eat, not out of greed, just interest in taste. I remember from previous

:27:06.:27:11.

visits, this is a great dish to end a meal, sweet mango over sticky rice

:27:12.:27:15.

cooked in coconut milk. It's one of the things I cook at home, so easy,

:27:16.:27:24.

simple and delicious. Apart from all the food, that is a Vesper unlike

:27:25.:27:30.

any other, putting my nerdy hat on, if I'm not mistaken I think it's a

:27:31.:27:37.

PX 125. It's even got a rear tail gunner.

:27:38.:27:38.

We saw Rick sampling the local street

:27:39.:27:43.

food there, and I'm going to show a couple of other street food dishes

:27:44.:27:46.

that are really quick and easy to make -

:27:47.:27:48.

I had this in Mexico once. They had the most delicious corn - have you

:27:49.:28:00.

ever been to Mexico? No. The street food trucks, they do this, and roll

:28:01.:28:04.

it in mayonnaise and put cheese and chilli over the top. Sounds nice.

:28:05.:28:08.

Sounds disgusting, but it's really good. You'll like it. In this pan

:28:09.:28:14.

I'm going to sweat down some onions, some spices, chilli, garlic, cumin,

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smoked paprika. Then I'm going to mix it with this ox cheek, beef

:28:21.:28:25.

cheek. The cheek of the face? The cheek not that cheek. OK. It used to

:28:26.:28:31.

be a very cheap ingredient. Now chefs are using it more and the

:28:32.:28:34.

price is going up. It starts life about this size. You braise it for

:28:35.:28:40.

hours on end. It's just delicious. Any way, I'll get on with that.

:28:41.:28:44.

Let's talk about your new album. Congratulations. Thank you so much.

:28:45.:28:49.

It came out yesterday. It's called The Waiting Game Yes, the waiting

:28:50.:28:53.

game is over. I listened to one of the tracks the other day. It's very

:28:54.:28:59.

nice, beautiful, very soulful. Yeah. And very country. That's not a sound

:29:00.:29:03.

I'd associate with you coming from your pop background. Yeah, basically

:29:04.:29:08.

it's a singer-song writer album. It's all original music. I started

:29:09.:29:12.

writing three years ago. I didn't make a conscious effort to make a

:29:13.:29:17.

country album, but it has country influences. Before I was in the

:29:18.:29:21.

group, I was going down the singer-song writer songs. I started

:29:22.:29:25.

writing songs when I was 12. I was with my guitar and writing

:29:26.:29:28.

throughout my teens and was in various different bands and had my

:29:29.:29:32.

own EP. I stepped away from what I was doing before to do The

:29:33.:29:35.

Saturdays. I loved every moment of it. It's like I'm going back to my

:29:36.:29:38.

roots again with this album. When you look back, you were saying you

:29:39.:29:42.

were writing songs at a very young age, do you look back and go, do you

:29:43.:29:49.

know what they were. Or do you look back and go ooohh. There's a few I

:29:50.:29:52.

wouldn't want you to listen to. There are list gems in there too. My

:29:53.:29:58.

first song was called I Miss You, I wrote it about my grandfather when

:29:59.:30:02.

he passed away. It's a lovely melody. I like to tell a story. With

:30:03.:30:06.

country music it's all about feeling, the emotion. You want

:30:07.:30:09.

people to relate to it, so when they hear it they feel. It's so me, you

:30:10.:30:13.

know, that way. The whole album is like that. They're relatable songs

:30:14.:30:17.

about life, about the ups and downs of life. About love and missing

:30:18.:30:20.

people. Obviously my children as well are a huge influence. Very

:30:21.:30:22.

country and western then. Yeah. My uncle is a big country and Irish

:30:23.:30:36.

star in Ireland, so I grew up listening to it. It is obviously a

:30:37.:30:44.

bit country, but it is folk as well, I love Celtic folk music. But it

:30:45.:30:51.

comes from the pop background as well? Yes, there is hot and rock as

:30:52.:30:58.

well. And the current single is a duet? Yes, more of a folk ballad. It

:30:59.:31:09.

is a duet with Sam Palladio. I thought he was American, yes,

:31:10.:31:14.

everybody does, because he plays Gunner Scott in Nashville. He does

:31:15.:31:25.

sound like he is from there. So when people meet him they expect him to

:31:26.:31:29.

be Gunner Scott, but he is a very talented singer songwriter in his

:31:30.:31:32.

own right, so this is his first record outside of the show, and it

:31:33.:31:40.

is nice to do a duet as well. And I work with a girl called Amy who is a

:31:41.:31:44.

fantastic songwriter, she does an awful lot with Ed Sheeran, and we

:31:45.:31:52.

have three tracks on the album together. And this song, we wrote in

:31:53.:31:57.

my living room, not so Nashville, in Northampton! I think we wrote it in

:31:58.:32:03.

one and a half hours, and we tried it that day and listened back to it,

:32:04.:32:06.

but we felt it was missing something, and it was a man, a duet

:32:07.:32:11.

partner. So we put our thinking caps on, and somebody at the label

:32:12.:32:20.

mentioned Sam, he was shooting Humans, the TV show, and I didn't

:32:21.:32:24.

realise he had been sent to the song, anti-raider Lee liked it and

:32:25.:32:29.

would love to be on the tracks, -- and he really liked it and said he

:32:30.:32:35.

would be on the track, so we went to the studio. And we got to perform it

:32:36.:32:40.

together, I very often have to perform it on my own because I can't

:32:41.:32:44.

take it everywhere, he is over in Nashville. But I'm so happy to be

:32:45.:32:48.

finally able to share the album with everyone. It is very different from

:32:49.:32:56.

the Saturdays stuff. So let me tell you what is going on here. In the

:32:57.:33:03.

pan I had some onions, capers, cumin, smoked paprika, chilli,

:33:04.:33:11.

garlic. And the beef cheek went in. Then we have simple pastry here, it

:33:12.:33:18.

is basically just flour, butter and a bit of water to bind, roll it out,

:33:19.:33:23.

and then brush it with egg and crimp it. I am going to bake these at

:33:24.:33:34.

about 180, 190 for 20 minutes. So, music is in your family, in your

:33:35.:33:40.

blood. How did it start for you? When I was a child, I was more of a

:33:41.:33:45.

swimmer, I was always in the pool, I used to sing along with the radio,

:33:46.:33:49.

but it wasn't until I was sort of 12 when I started playing guitar, one

:33:50.:33:52.

of the first songs I learned to play was one I wrote myself, I just loved

:33:53.:33:58.

to write lyrics and put melodies to them, and as a teenager, it is like

:33:59.:34:02.

a form of therapy, you are writing the songs like poetry, and you can

:34:03.:34:07.

look back on them and go, remember that time in my life. And then you

:34:08.:34:15.

are sharing your diary with everyone, but there are no secrets

:34:16.:34:20.

in there, really. What are your secrets? You will have to get the

:34:21.:34:25.

album and have a good listen, and you will find out! Or you will

:34:26.:34:30.

question a few things, I should say. I just love performing, and I'm

:34:31.:34:33.

looking forward to doing the live shows, I have my first headline gig

:34:34.:34:39.

next week on Wednesday in London, and in Dublin on Thursday, then I am

:34:40.:34:45.

back in London on the 15th of May, so it will be good to bring the

:34:46.:34:50.

songs to life on the stage, and I am hoping that it is such a dream to be

:34:51.:34:54.

on stage, and people will listen to the songs and know them and make

:34:55.:35:00.

their own. So, these are going in the oven. Fortunately I have some

:35:01.:35:07.

over here which we made. You are still very much in touch with the

:35:08.:35:15.

Saturdays. To do half years ago we did a greatest hits tour, and

:35:16.:35:17.

everybody wanted to start trying different things. We had been

:35:18.:35:22.

together for a few years, and we had great success, but the other girls

:35:23.:35:25.

are so busy doing their own thing as well, we all support each other, so

:35:26.:35:31.

we definitely keep in touch. And do they give you their opinions of it,

:35:32.:35:37.

do you not want their opinions? They give positive ones, I don't know if

:35:38.:35:41.

they are lying or not! But they do come to the shows, and they know

:35:42.:35:44.

exactly that this is the kind of music I have always wanted to do.

:35:45.:35:51.

When I played my first demos to them, they said, this is so you.

:35:52.:35:57.

That isn't to say that my life in the Saturdays was a lie, but it is

:35:58.:36:01.

every young girl's dream to be in a girl band, a lot of girls out

:36:02.:36:10.

there... It wasn't mine! But you have always got that kind of thing

:36:11.:36:13.

where you are compared to other bands. Is that annoying? It can be

:36:14.:36:18.

quite flattering to think that you are following in some of the

:36:19.:36:21.

footsteps of others, like you have to be inspired by people, and I very

:36:22.:36:26.

often get asked who is my inspiration for my own music,

:36:27.:36:33.

artists like Sheryl Crow was my first huge idol when I was 12,

:36:34.:36:37.

watching her and listening to that style of music, people like Chennai

:36:38.:36:50.

are -- Shania Twain. And will you try to take this over to the States?

:36:51.:36:56.

Currently it is available worldwide, it is a worldwide release, so it has

:36:57.:36:59.

been downloaded into loads of different places, so the first

:37:00.:37:06.

person to contact me to say she had heard it was in Australia, because

:37:07.:37:09.

they are ahead of time over there. But whoever wants to hear it, I am

:37:10.:37:13.

looking forward to getting it out there and touring with it, you know?

:37:14.:37:18.

Well, there you go. These are the little ox cheek empanadas, this is

:37:19.:37:25.

the corn. This is a Mexican cheese which I have forgotten the name of.

:37:26.:37:40.

Cotija cheese. It is like a very dry sort of Shania

:37:41.:37:49.

So, what will I be making for Una at the end of the show?

:37:50.:37:56.

First I'll pan fry a thick cut cod loin and then roast in the oven.

:37:57.:38:02.

I'll make a relish with macadamia nuts, parsley and garlic.

:38:03.:38:04.

Once the cod has a perfect crust, I'll serve it with the relish,

:38:05.:38:11.

and finally some tempura broccoli and sage leaves.

:38:12.:38:15.

But if you get hell, it'll be mackerel.

:38:16.:38:16.

I'll pan fry fresh mackerel and serve with a coriander curry

:38:17.:38:19.

cream, which is a blend of apple, carrot, celery, spice

:38:20.:38:21.

I'll make some coriander and anchovy flatbreads and a red onion,

:38:22.:38:25.

But we'll have to wait until the end of the show

:38:26.:38:29.

How is that? Delicious. Time now to join Nigel Slater who is

:38:30.:38:44.

cooking up some simple suppers that are perfect for the whole family.

:38:45.:38:50.

We all have our favourite combinations, ingredients that just

:38:51.:38:56.

work perfectly together. They are always on our shopping list. The

:38:57.:39:00.

danger is that these favourites can, bit predictable, which is why I like

:39:01.:39:03.

to bring something new to these existing relationships. Some of our

:39:04.:39:09.

favourite culinary marriages are with the most basic of ingredients.

:39:10.:39:16.

Potatoes and leeks is one that works very well. I want to bring them

:39:17.:39:20.

together as the base of a sumptuous chowder. Start by placing the

:39:21.:39:27.

chopped leeks into a warm pan of butter and adding some thyme. I want

:39:28.:39:35.

the leeks to cook gently in the butter, and the to do that is to put

:39:36.:39:39.

a little bit of paper on top so that they steam as much as they fry. And

:39:40.:39:44.

I put the lid on as well, so that none of the steam can escape. To

:39:45.:39:48.

give a little body, add some potatoes.

:39:49.:39:56.

I will put the potatoes in. Into this soup or stew I will put some

:39:57.:40:05.

smoked haddock, and I wanted to go quite a long way, because it is not

:40:06.:40:09.

the cheapest fish. I am going to use sweetcorn. And the reason for that

:40:10.:40:14.

is the liquid in this soup is going to be milked. And sweetcorn loves

:40:15.:40:17.

dairy produce. I always cook my smoked haddock in

:40:18.:40:33.

milk. I'm sure there are technical reasons for it, but I do it because

:40:34.:40:35.

my mum did it. Milk softens the smokiness of the

:40:36.:40:45.

haddock. It is also wonderful with the corn. Drop-in a few bay leaves,

:40:46.:40:54.

and a few peppercorns, and it should be ready in under ten minutes. This

:40:55.:40:57.

is more than a single marriage of ingredients, it is a marriage of

:40:58.:41:03.

leeks and potatoes, and the milk and sweetcorn. It all comes together.

:41:04.:41:10.

Rick the haddock into chunks, drain some of the milk and resettle to the

:41:11.:41:17.

chowder. Everything in this dish has a classic connection. Leeks to

:41:18.:41:22.

potatoes, leaks to sweetcorn, and fish to some freshly chopped

:41:23.:41:23.

parsley. There are some recipes I like to put

:41:24.:41:35.

on a plate and pop them in front of everybody. And there are other

:41:36.:41:40.

recipes but I like to put in the middle of the table with a big label

:41:41.:41:45.

and get people to help themselves. And this is one of those. It

:41:46.:42:01.

is bowled food as well as soul food. That has to be the bond between so

:42:02.:42:07.

many of the ingredients in this supper that makes it absolutely

:42:08.:42:08.

mouthwatering. The most famous example of opposites

:42:09.:42:20.

working together is sour and sweet. I knew it worked from a very early

:42:21.:42:24.

age. We used to go down to the bottom of the garden, take some

:42:25.:42:29.

rhubarb and put it in a sugar bag. The sour and the sweet, and I knew

:42:30.:42:33.

there was something very interesting about it. It works in so many ways,

:42:34.:42:38.

and I would like to use it for a simple supper and make a sort of

:42:39.:42:41.

dressing, a sort of basting liquid if you like, with lemons, and then I

:42:42.:42:47.

sweeten it either with honey or sometimes with maple syrup. For

:42:48.:42:54.

supper tonight, it is sticky sweet-and-sour chicken with lemon

:42:55.:42:59.

and honey. Squeeze the juice from about four lemons, add a few crushed

:43:00.:43:04.

black peppercorns and a healthy dollop of clear honey. Runny honey

:43:05.:43:10.

works best for this. It cannibalise his on the heat of the roasting tin.

:43:11.:43:16.

It goes all sticky. You don't have to use mustard, but it gives an

:43:17.:43:23.

extra zing, and if you like garlic, it is worth putting in a few crushed

:43:24.:43:28.

cloves. Garlic drives me mad when I am trying to crush it, so I put salt

:43:29.:43:34.

on it to give it to give its grip. I am using five -- chicken thighs,

:43:35.:43:46.

because I like to cook it with the bone in. But you could use the

:43:47.:43:48.

breast. Pour the mixture over the chicken.

:43:49.:44:00.

The longer you leave it to marinate, the better. You can cook these on a

:44:01.:44:04.

barbecue, but very quick supper, and a sprinkle of salt and put into a

:44:05.:44:10.

hot oven for around 45 minutes. It is worth turning the pieces halfway

:44:11.:44:13.

so that they go sticky all over. I could put that on the table and be

:44:14.:44:17.

very happy with it, but there is another sort of lemon that I love

:44:18.:44:21.

using, and it is preserved lemons. What you need with these is the

:44:22.:44:26.

outside. The skin. You don't really need the soggy bit in the middle, I

:44:27.:44:31.

just tend to get rid of it. I will use some green olives. Certain foods

:44:32.:44:37.

make your mouth tingle. It truly makes you feel alive. And very

:44:38.:44:41.

often, that is when something sour and salty gets into your mouth at

:44:42.:44:45.

the same time, and for me, lemons and olives do just that. It is food

:44:46.:44:49.

that shakes the senses. Fresh green herbs add vibrant colour

:44:50.:44:59.

to the mix. Wherever I use lemons, I tend to use parsley. They are very

:45:00.:45:01.

happy bed mates. I adore sticky food, food that makes

:45:02.:45:19.

you lick your lips and your fingers! It doesn't come stickier than this.

:45:20.:45:28.

Pieces of chicken, just the right side of being toasted with lemon,

:45:29.:45:36.

lots of honey and then a flash of bright olives, lemons and parsley.

:45:37.:45:42.

You know I'd be happy enough to eat this on a plate with a knife and

:45:43.:45:46.

fork. But I'd be much, much happier to eat it with my fingers.

:45:47.:45:52.

Lovely stuff Nigel, and there's more simple suppers recipes next

:45:53.:45:55.

Still to come on today's show, Tom Kerridge is

:45:56.:45:59.

He's going all retro and making his version of a sausage

:46:00.:46:04.

And it's almost omelette time, and of course in honour

:46:05.:46:09.

of our guest Una, it's Saturday's biggest challenge.

:46:10.:46:13.

And it seems you both Just Can't Get Enough of this

:46:14.:46:16.

Can you both get Higher up the leader board?

:46:17.:46:22.

Who'll get All Fired Up and be the quickest at the hobs?

:46:23.:46:26.

And will Una face her food heaven, roasted cod with a macadamia relish?

:46:27.:46:32.

Or will it be hell, mackerel with coriander

:46:33.:46:34.

We'll find out at the end of the show.

:46:35.:46:38.

Don't talk to me I'm too busy. I don't have time for that. Otherwise

:46:39.:46:51.

I'm going to be serving raw chicken. Shall I have a seat? No, puree that.

:46:52.:47:01.

Give us a title Yeah, we're doing chicken wrapped in crispy potato,

:47:02.:47:06.

hopefully, with trumpet mushroom puree and sprout slaw. You're really

:47:07.:47:11.

racing through that spiralizer. I am. I want to make sure the

:47:12.:47:17.

chicken's cooked. I bought my sister's spiralizer for Christmas.

:47:18.:47:21.

That's inspired me a bit more today's menu because I have a

:47:22.:47:24.

feeling that there's dust collecting on those boxes. They're getting a

:47:25.:47:28.

bad wrap. I don't know. They shouldn't, I think they're

:47:29.:47:33.

brilliant. This is such an interesting alternative to just

:47:34.:47:36.

frying a chick anyone a pan. When you do this, you want to get rid of

:47:37.:47:39.

the small bits of the potato. Because when you go to wrap the

:47:40.:47:43.

chicken the small bits get in the way. Although this is quite a simple

:47:44.:47:49.

dish, it would work really well as a kind of special dish on Valentine's

:47:50.:47:52.

Day, isn't that coming up? You're making it look like spaghetti. Why

:47:53.:47:59.

not use spaghetti? Fried potato tastes better than fried spaghetti.

:48:00.:48:03.

That's a very good answer. I'm good with that. I need to be super fast.

:48:04.:48:09.

You barely cook this. Why wash off the starch. I thought you'd neat the

:48:10.:48:14.

-- need the starch to keep it together. The starch makes the

:48:15.:48:18.

potato go black. When you cook it, which is for three seconds, like

:48:19.:48:24.

that and straight into iced water. That's enough is it? Yeah, you just

:48:25.:48:29.

wash that starch off the potato. These are really nice potatoes.

:48:30.:48:35.

We're in kind of old season - Old potato season? In yeah, when you

:48:36.:48:39.

think of baby news, they're not in season. You have your old crop.

:48:40.:48:42.

Isn't that what it's called. That's a chef term. Old what? Old crop. I

:48:43.:48:54.

got there before you! You want to dry that off really quickly. Are you

:48:55.:48:58.

like this in your kitchen? I am not! Are you kidding me? Just to recap,

:48:59.:49:02.

if you're missing this, and I can't believe you would. In here, garlic,

:49:03.:49:08.

shallots, trumpet mushrooms, sweating those off, bit of butter.

:49:09.:49:12.

And a bit of stock. What are you doing? Now I'm going to cut the

:49:13.:49:18.

chicken into strips. Nice, small strips. So out of one breast I

:49:19.:49:25.

should get maybe five, six strips. Little goujons. Yeah, if you want to

:49:26.:49:31.

be all fancy about it, Matt. Which leads me onto your restraunt, which

:49:32.:49:37.

is very fancy. It is, a little bit. It's quite Russian isn't it? There

:49:38.:49:42.

are Russian elements. We have caviar, yeah, and we have Russian

:49:43.:49:47.

dumplings on the menu. They're quite nice. Quite special. We make them in

:49:48.:49:51.

a traditional way as well, which I quite like, which is fun. The caviar

:49:52.:49:56.

for me is a real treat. I'm going to season the chicken before I put the

:49:57.:50:02.

potato on and I'm going to go crazy and season it afterwards. Madness.

:50:03.:50:06.

Those of you on your low salt diet, just don't do that. I visited your

:50:07.:50:13.

restaurant over Christmas time, I think what struck me is that I mean

:50:14.:50:17.

the food was beautiful, but you're very good, your style is very good

:50:18.:50:25.

at making things that you think were heavy, like steak tartare, light and

:50:26.:50:29.

feminine. That's nice. I'm paving my way for another return. I've got a

:50:30.:50:33.

picture of you behind the desk, I'm like, "Don't let him in. " If he

:50:34.:50:38.

presses that champagne busson one more time it's going to be broken.

:50:39.:50:43.

It was just delicious. You did, what was, it a chicken Kiev. Yeah, that's

:50:44.:50:47.

right. Delicious. Also looked beautiful. I think what I like most

:50:48.:50:52.

about the food is that it's familiar. It's like everybody knows

:50:53.:50:58.

what chicken Kiev is and sometimes you just don't get them everywhere.

:50:59.:51:02.

I do quite like it. Are we going to cook the chicken? We are. Get the

:51:03.:51:06.

chicken in the pan Anna! This is what it's all about. I picked a

:51:07.:51:11.

nice, easy dish you know. We don't want to be poisoning Una. You'll be

:51:12.:51:15.

cooking Food Heaven or hell beside me by the time we finish this.

:51:16.:51:21.

Little pinch of salt, wash my hands. You've been filming your first

:51:22.:51:24.

television show. Yes, I know. Oh, my God. Royal recipes. Yes. 15 parts?

:51:25.:51:31.

Pardon, yes, that's right. Just finished this week actually. How was

:51:32.:51:37.

that? Brilliant. Michael bushing was a joy to -- Burke was a joy to work

:51:38.:51:42.

with. So professional, inspiring. Like here. No, nothing like here. He

:51:43.:51:48.

really knew what he was doing, Matt. He had a way with the cam ra. --

:51:49.:51:51.

camera. LAUGHTER

:51:52.:51:55.

There's a lot of laughing going on. I have a bit of time to cook this

:51:56.:51:59.

out a little bit more. Trumpets are such a treat to get. Sadly you're

:52:00.:52:04.

only going to get them if you go to a market. They'll probably be from

:52:05.:52:07.

Scotland when you get them. They take a bit longer. They are grittier

:52:08.:52:12.

Do you wash them, I'm pointing at you, sorry. Yes, I do. A lot of

:52:13.:52:18.

people say don't wash mushrooms. They are the lazy people. You must

:52:19.:52:21.

wash your mushrooms. Do you wash them? Yes, because it's gritty

:52:22.:52:29.

inside. It's just a thing, I'm just here to ask questions that's all.

:52:30.:52:34.

Only the trumpets. Chicken in the pan wrapped in the - How's it

:52:35.:52:38.

looking, does it look a bit brown, do you want to turn it over. Come on

:52:39.:52:44.

Matt, we have about a minute. Yeah let's give it a burst on the other

:52:45.:52:50.

side. You say we've got a minute? If you would like to try any of our

:52:51.:52:55.

recipes go to the website. Let's get the dressing on the sprouts over

:52:56.:53:02.

there. OK, that's all looking good. We're

:53:03.:53:07.

good. You can relax now. I can't, the chicken's not cooked yet. It's

:53:08.:53:10.

fine. We have a couple of minutes, don't worry.

:53:11.:53:20.

We're not going to serve it raw. You're very busy, we don't want you

:53:21.:53:26.

ill. Check for salt. That's delicious.

:53:27.:53:38.

OK. How are we looking? This chicken will be fine. OK. Get this in the

:53:39.:53:50.

pan. Nice, thick puree. Yes, it can be any way you want. If you want it

:53:51.:53:53.

to be wet, it could be on the bottom. I like the idea of it

:53:54.:53:58.

sitting on the plate a bit more. This chicken's had about two

:53:59.:54:02.

minutes, how long would you give it in an ideal world? I think you could

:54:03.:54:06.

take it out of the pan, two minutes is grand for that. Let's give them

:54:07.:54:09.

another 30 seconds or so. That's better. Try not to get it over my

:54:10.:54:17.

nice, new shirt. You're burning me while you are at it. Don't mind me,

:54:18.:54:26.

I'm only the guest. Let's just check your slaw and make sure that's OK.

:54:27.:54:34.

OK. Pressure's on, Matt. What does it need? Beautiful. You have that.

:54:35.:54:48.

I love chicken. Do you want a new knife? Sure. Did you say new knife?

:54:49.:54:57.

Well spotted. There you go. That's why I'm here, just like

:54:58.:55:02.

Michael, professional. How many times do I have to tell you, you're

:55:03.:55:08.

nothing like Michael, he's so professional! Lovely. The silence.

:55:09.:55:18.

Is golden. Watching what's going on. Watch and learn. Beautiful colour. A

:55:19.:55:25.

bit of slaw. This pink pepper, why pink peppercorns? I think it's such

:55:26.:55:29.

a treat. We don't use it enough. You can take something plain and simple,

:55:30.:55:35.

like if you were going to do like an onion puree, sprinkle pink

:55:36.:55:38.

peppercorns on it and it will be more interesting. This dish is

:55:39.:55:44.

essentially sprouts with a bit of mustard and vinegar and pink

:55:45.:55:48.

peppercorns makes it really special. It's nice. It is kind of floral. A

:55:49.:55:54.

little bit sweet. Yeah. That's it. I'm going to seat those off. Well,

:55:55.:55:59.

Matt... If you let them rest they would have been just fine. Did

:56:00.:56:04.

everyone get that in the gallery because I'm being shouted aat. All

:56:05.:56:12.

good? Yes. You have chicken wrapped in potato spaghetti with trumpet

:56:13.:56:16.

mushroom puree and slaw made from sprouts. Beautiful. It's not raw.

:56:17.:56:27.

Right, let's go. It looks stunning. Try that. It's very, very delicate.

:56:28.:56:34.

Looks beautiful. Would this be a starter then? Yeah, that would be a

:56:35.:56:39.

starter. Is it? No, it's absolutely a main course. She's Irish! It would

:56:40.:56:47.

be bigger, like that's obviously as small as I could make it. Oh, it's

:56:48.:56:51.

lovely. Yummy. Good. No grit in those mushrooms either. No,

:56:52.:56:57.

surprisingly. Crispy. An interesting way of doing the chicken, I'm going

:56:58.:57:01.

to do that. I have a spirliser with so much dust on it. I'm whipping it

:57:02.:57:08.

out tomorrow. Really nice. Let's go back to Peterborough to find out

:57:09.:57:13.

which wine Olly has chosen to go with this sensational chicken.

:57:14.:57:33.

With Anna's classy chicken, it's a white wine that crows from the

:57:34.:57:40.

rafters. You could preen yourself with a fancy posh French burgundy,

:57:41.:57:46.

but you know what, you could save yourself not just pennies, but

:57:47.:57:50.

pounds, by picking the same grape variety, Chardonnay, from a

:57:51.:57:52.

different region in France. You're getting a very similar style of

:57:53.:57:59.

wine. I'm selecting this Taste the Difference, Limoux Chardonnay,

:58:00.:58:04.

chicken licking. Limoux has some of the oldest Chardonnay vines in the

:58:05.:58:08.

south of France. They have a lower yield but often bring higher

:58:09.:58:11.

quality. You have the influence of the Atlantic Ocean and that cooling

:58:12.:58:16.

maritime effect together with the high altitude of the vineyards gives

:58:17.:58:19.

coolness, that reflects poise and elegance in every glass. The chicken

:58:20.:58:24.

and potatoes themselves echo this wine's plump Mello texture. Then

:58:25.:58:27.

you've got the mushrooms, boosted with the chicken stock and that's

:58:28.:58:32.

what really resonates with this wine's velvet oaky touch. Finally,

:58:33.:58:36.

the sprout slaw, picked up with that lemon oil and of course the punchy

:58:37.:58:40.

mustard. Those are flavours that thrive on the natural zing that

:58:41.:58:43.

frames this lovely glass of white from Limoux. Anna, here's to your

:58:44.:58:50.

champion chicken, cheers! Delicious. Perfect. He's very good that Olly

:58:51.:58:54.

Smith. He knows what he's talking about. Nice match. What do you

:58:55.:59:00.

think? Delicious, I had two of them. I almost had them all polished off.

:59:01.:59:04.

This works with the mushrooms, beautiful. Those mushrooms are

:59:05.:59:09.

really big, earthy. Difficult one to match. So you know, everyone needs

:59:10.:59:13.

to calm down because the chicken was perfectly cooked wasn't it?

:59:14.:59:17.

Absolutely. Completely cooked. I can assure you that nobody's going to

:59:18.:59:21.

die here. Public service announce over.

:59:22.:59:28.

It's time to catch up with those Hairy Bikers, Si and Dave.

:59:29.:59:30.

They're spicing up the traditional strawberry scone.

:59:31.:59:43.

Nestled next to the Salt grinder stands the pepper pot. After water

:59:44.:59:50.

and salt, this is the first most popular ingredient for any recipe.

:59:51.:59:56.

For our first recipe of the show, we are going to promote the modest

:59:57.:00:00.

peppercorns and give it a starring role. If variety is the spice of

:00:01.:00:04.

life, there is nothing more varied than this recipe. It tastes

:00:05.:00:09.

wonderful. It is our strawberry and pepper scones! It is the most

:00:10.:00:23.

grown-up strawberry and cream scone you could ever taste. You will need

:00:24.:00:33.

400 grams of strawberries. Sprinkle or grind about a teaspoon of black

:00:34.:00:38.

pepper over the strawberries. Pepper has been around, it has been

:00:39.:00:41.

pressures for such a long time, going back to Roman times, Pliny

:00:42.:00:50.

complained that white pepper cost twice as much as black pepper. And

:00:51.:00:53.

did you know that in the 12th century, a pound of pepper was the

:00:54.:00:57.

equivalent of a carpenter's weekly wage. And did you know that pepper

:00:58.:01:04.

when it was introduced into the UK was blamed for

:01:05.:01:16.

gout because they thought it held all of the toxins around the joints.

:01:17.:01:22.

Put your strawberries into the oven at 120 Celsius, 100 if you have a

:01:23.:01:28.

fan oven, for about one and a half hours. And one and a half hours

:01:29.:01:37.

later, dried strawberries. They are flavour bombs, super strawberries.

:01:38.:01:45.

Now for the scone mix. You will need 100 grams of cold butter. Just cue

:01:46.:01:49.

the butter. And sometimes we have been

:01:50.:02:05.

known to put in an extra cheese boon of baking powder which makes your

:02:06.:02:12.

scones rise. We put the butter in, and now we rub that in. You have to

:02:13.:02:20.

put the sugar and salt in first! He is right. You have to have salt and

:02:21.:02:36.

pepper, seasonings that go together. And rub it together until it

:02:37.:02:41.

resembles breadcrumbs. The strawberries which we did yesterday,

:02:42.:02:44.

you have to scrape them off the paper. Let's put the dried purposed

:02:45.:02:50.

robberies in there, and work them through as well. -- the dried pepper

:02:51.:02:58.

strawberries in there. I tell you, the smell of these strawberries is

:02:59.:03:08.

more strawberry than strawberries, if you see what I mean. Add some

:03:09.:03:13.

milk, if it ends up to soggy, put more flour in, if it ends up to dry,

:03:14.:03:20.

put more milk in. Scones for years in their various forms were always

:03:21.:03:22.

cooked on a griddle, they were not baked. Baking them is relatively

:03:23.:03:32.

newfangled. Is it? Yes. And look at that. That

:03:33.:03:49.

dough is great. The softer the dough, the lie to the bread.

:03:50.:03:59.

And look at that, that has a big strawberry in the middle. Do you put

:04:00.:04:07.

jam first and then cream or cream first and then jam? If I feel like

:04:08.:04:12.

watching the jam falling over the mountain of clotted cream, yes, but

:04:13.:04:16.

if I am in a hurry, I just put jam on, then cream and eat it. It has

:04:17.:04:20.

got to be jam first! If you say so. Set your oven at 184 fan, 200

:04:21.:04:37.

ordinary, Celsius. I will bake these for about 15 minutes. Brush them

:04:38.:04:45.

with milk. We can sit down and I will teach you a few things about

:04:46.:04:57.

strawberries. Do you think so? Did you know that in medieval times,

:04:58.:05:01.

strawberries were thought to be an aphrodisiac, and were served in a

:05:02.:05:10.

soup of strawberries, borage and sour cream. You are getting

:05:11.:05:15.

competitive about your strawberry facts! And did you know, the myth

:05:16.:05:23.

and legend of agent Egypt suggested that if you consumed a lot of

:05:24.:05:29.

strawberries, you may turn into an evil cat. Did you know another myth,

:05:30.:05:37.

that if two people consumed together a double Crown strawberry, they will

:05:38.:05:45.

fall in love. Go on, tell me another. You have run out! Do you

:05:46.:05:50.

know the weight of the world's biggest strawberry? 575 kilos,

:05:51.:05:55.

actually. Rubbish, that is over half a metric tonnes. You don't know, do

:05:56.:06:07.

you? No, but neither do you! BELL RINGS.

:06:08.:06:15.

They don't get much better than this.

:06:16.:06:19.

Lovely. Look at the strawberries. They have rehydrated little bit in

:06:20.:06:35.

there. Go on, my friend. That is one of the best of British. Strawberries

:06:36.:06:40.

and cream, British institution, combined with scones. Salt and

:06:41.:06:45.

pepper and seasoning in a way that you wouldn't have thought.

:06:46.:06:53.

The way we have done these strawberries, combined with the

:06:54.:06:56.

pepper, the really intense flavours, and as you eat the scone, they burst

:06:57.:07:01.

on your palate. Where has yours gone? I ate it!

:07:02.:07:07.

It is Tom from Chelsea. Thank you some of you at home.

:07:08.:07:17.

It is Tom from Chelsea. Thank you for taking my call. I would like to

:07:18.:07:33.

ask Nieves how to cook perceves and what you cook them with. They are

:07:34.:07:43.

barnacles, and you have to wait for the wave, the wave comes to the

:07:44.:07:50.

rock, and then when the wave is going, they have to go down very

:07:51.:08:00.

quickly, pick-up the perceves. Every year, people... How do you cook

:08:01.:08:15.

them? Always in sea salt water, and normally we always say, eat as much

:08:16.:08:19.

as you like, I can eat a full bowl of percebes. Just Blanche the

:08:20.:08:26.

Min-soo saltwater. Is that all right, Tom? Heaven or hell at the

:08:27.:08:33.

end of the show? It has got to be having! Simon Brown says he has some

:08:34.:08:41.

pork chops, and what is the best way of cooking them? He wants something

:08:42.:08:47.

different, please help. Let me see. Typically you pan fry them, or you

:08:48.:08:54.

can roast them, but if you wanted to do an interesting twist, you don't

:08:55.:08:58.

really want a poached pork chop, so I would smoke it. Get a little bit

:08:59.:09:03.

of wood chips, which you should be able to get in the market, and I

:09:04.:09:08.

would put them in your oven, burned and a little bit, put them in the

:09:09.:09:12.

oven, but you're seasoned pork chops in the oven, leave them there for 20

:09:13.:09:20.

bits half an hour, then griddle them in a pan, lots of garlic and parsley

:09:21.:09:23.

at the end when you are resting it with olive oil, let it soak in.

:09:24.:09:28.

Delicious. And mark wants to know if you have any simple recipe for

:09:29.:09:40.

Canary and potatoes. He means the potatoes, you boil in the water with

:09:41.:09:44.

assault, evaporate the water, and the potatoes -- boil in the water

:09:45.:09:51.

with salt, evaporate the water, and the potatoes wrinkle. Back to the

:09:52.:09:56.

phones. Hamish, what is your question? I have a load of rhubarb,

:09:57.:10:06.

and I don't know what to do with it. I love rhubarb. We traditionally do

:10:07.:10:13.

it as a desert, but it goes well with fatty meat like pork belly,

:10:14.:10:18.

which you do need to cook for about four hours at about 90 degrees,

:10:19.:10:22.

whatever your oven goes down to, but you just barely cook the rhubarb and

:10:23.:10:27.

a little sugar, some orange juice, and the acidity of it goes so well

:10:28.:10:34.

with the fatty pork. Happy? Sounds perfect. Heaven or hell? It will

:10:35.:10:44.

have to be hell. And Tim, what would you like to ask? We have been given

:10:45.:10:50.

a meat hamper that has two lovely flat iron

:10:51.:11:02.

steaks. What is the best way to cook them? Normally what I like to do

:11:03.:11:20.

with steaks,, I make a little chimmichurra, crooked medium rare,

:11:21.:11:24.

and just brush it all over the top. Happy with that, Tim? Heaven or

:11:25.:11:30.

hell? Everybody shoulded at some point! -- should eat mackerel at

:11:31.:11:46.

some point! So, time for our omelette challenge.

:11:47.:11:48.

It's a close one and pretty quick too - Anna you're on 24.68

:11:49.:11:51.

and Nieves you're 26.44 - this could get tense!

:11:52.:11:55.

Is that a bit rushed, and a? Stopped talking to me!

:11:56.:12:18.

Got to be cooked. Don't want raw eggs.

:12:19.:12:37.

OK, very quick. I think it was, I have no idea. Certainly an omelette.

:12:38.:12:50.

It is cooked. It is delicious! A little bit runny. A bit sloppy, but

:12:51.:13:04.

it is nice. Yours is much nicer, you were quicker, but you didn't beat

:13:05.:13:09.

your times! So both going in the bin! Today's music, listen up.

:13:10.:13:17.

# It's your new single!

:13:18.:13:25.

This is what we need this morning, it is calming.

:13:26.:13:32.

Still to come, Una Healy faces either her food heaven -

:13:33.:13:35.

roasted cod with macadamia nut relish, vanilla lemons and sauteed

:13:36.:13:37.

mixed greens - or her food hell - mackerel fillets, coriander curry

:13:38.:13:40.

cream, coriander and anchovy butter flatbreads.

:13:41.:13:41.

We'll find out which one you're getting, after Tom Kerridge prepares

:13:42.:13:44.

the perfect sausage roast, just like his mum used to make!

:13:45.:13:55.

Growing up, we didn't have much money, but mum used to make a

:13:56.:14:01.

sausage roast on a Sunday, and it is still one of my favourite dishes. My

:14:02.:14:05.

version uses the best pork possible, Gloucester old spot. Reared in my

:14:06.:14:11.

home county by Helen Lightfoot, who like me is passionate about her

:14:12.:14:16.

pigs' well-being and flavour. Who is this? This is Florence. We do a

:14:17.:14:24.

little bit of showing. She is at the moment the best Gloucester old spot

:14:25.:14:33.

in the country. No way! You have saved yourself from being sausage.

:14:34.:14:40.

Luckily for me, most of Florence's mates are bred for meat. Gloucester

:14:41.:14:46.

old spot has a higher fat content, and it is down to lifestyle and

:14:47.:14:50.

diet, which for this lucky group of pigs, includes one of my favourite

:14:51.:14:54.

West Country tipples. I can smell cider! Yes, this batch, they have

:14:55.:15:03.

the bottom of the vat of the cider pressing. Lucky pigs, so they are

:15:04.:15:10.

getting cider, cheese and pig nuts. How great that sounds! This lot are

:15:11.:15:15.

more excited than me! They're having a go at me boots, do

:15:16.:15:25.

they taste nice? How old are theys guys when they go off to be

:15:26.:15:29.

sausaged? About six months, 22 weeks, which is a lot older than

:15:30.:15:34.

your modern breeds. These grow naturally, so they take a little bit

:15:35.:15:38.

longer to do. But I think it's worth the wait. I think it's worth the

:15:39.:15:47.

wait too. Look at these guys. I've waited long enough. Time to get my

:15:48.:15:52.

hands on some of the that delicious meat. That meat looks amazing. It's

:15:53.:15:55.

got a beautiful colour on it. It's gorgeous. This is shoulder. It's got

:15:56.:16:00.

perfect marbling in it. That's what you need to make it lovely and

:16:01.:16:03.

succulent. That's the bit that makes it tasty. Armed with some of Helen's

:16:04.:16:11.

shoulder and belly mince, I'm hoping to do mum proud with my version of

:16:12.:16:13.

this childhood treat. This is a brilliant dish, inspired

:16:14.:16:26.

by my mum's Sunday roasts and childhood memories. It feeds loads

:16:27.:16:29.

of people. It tastes absolutely fantastic. It's really good value

:16:30.:16:36.

for money. The trick here is really good quality pork mince and a proper

:16:37.:16:41.

tasty mix of herbs and spices. Starting with fennel seeds. The

:16:42.:16:46.

fennel seeds have a wonderful an seed flavour going on with them.

:16:47.:16:51.

That goes so well with pork. Toast them in a dry pan with a couple of

:16:52.:16:55.

bay leaves to release all those lovely natural oils. Then chuck in

:16:56.:17:02.

some big, punchy flavours. Chilli flakes, oregano and cayenne pepper

:17:03.:17:05.

are perfect partners for sweet, juicy pork. I love cayenne pepper,

:17:06.:17:10.

it gives a lovely heat and spice to things. Teaspoon of that into the

:17:11.:17:17.

mix. A bit of table salt, then it's in with half of those toasted fennel

:17:18.:17:20.

seeds, ground up with the bay leaves in one of these bad boys. There's

:17:21.:17:26.

something quite nice about using this, it feels very, little bit cave

:17:27.:17:33.

manesque. Look at that, pestle and mortar, top bit of kitchen kit.

:17:34.:17:37.

Chuck in some garlic and give the mix a right good squeeze. This

:17:38.:17:43.

sausage roast, I have huge, fond memories of it. On a Sunday, I just

:17:44.:17:49.

remember coming back from rugby training, like 11 or 12 years old,

:17:50.:17:53.

knowing I was having sausage roast, with roast potatoes, bit of cabbage,

:17:54.:17:59.

and I was absolutely in heaven, especially if you have the crispy

:18:00.:18:02.

little end bits. They were my favourites. Of course, it wasn't

:18:03.:18:05.

strictly like this when I was a nipper. I've rammed up the flavours

:18:06.:18:11.

to take this old -- ramped up the flavours to take this old school

:18:12.:18:16.

classic up a notch. Lemon and parsley in the mix. It gives a zing.

:18:17.:18:21.

Releases those natural oils and lifts the richness of the meaty

:18:22.:18:25.

sausage. Then throw in the rest of the those toasted fennel seeds. Some

:18:26.:18:33.

white wine, about 100 mill litres. And a bit. And some breadcrumbs to

:18:34.:18:38.

bring it all together. Then whack it onto a piece of buttered foil and

:18:39.:18:44.

roll up it like a Christmas cracker. Just shape it, and any bits where

:18:45.:18:48.

you can see there's gaps, where it might crack, just kind of mould it

:18:49.:18:53.

together, like one large piece of meat. I love cooking dishes like

:18:54.:19:01.

this, brings back all them memories, care free, having a laugh. Then bung

:19:02.:19:07.

it in of the oven -- in the oven for an hour to cook. Take off the foil

:19:08.:19:12.

for the last 15 minutes to give it a proper, crispy coating. Look at

:19:13.:19:16.

that! That is exciting times. It smells absolutely amazing. It's just

:19:17.:19:19.

like the best sausage smell ever. All it needs now is some sticky

:19:20.:19:24.

reduced pork stock. Just paint it on and this gives it a massive meaty

:19:25.:19:29.

kick. It's ready to take pride of place at your Sunday table. With

:19:30.:19:33.

roast potatoes and all the trimmings. It's just like mum used

:19:34.:19:37.

to make, or dare I say it, even better! As for my favourite bit...

:19:38.:19:43.

That's what I'm talking about, the little end bit, nice little crusty

:19:44.:19:46.

bit. This is now officially chef treat.

:19:47.:20:00.

Right, time to find out whether Una is getting her food

:20:01.:20:05.

You had it on your wedding. Happy memories.

:20:06.:20:18.

I'll pan fry a thick-cut cod loin and then roast in the oven.

:20:19.:20:21.

I'll make a relish, with macadamia nuts, parsley and garlic.

:20:22.:20:23.

Once the cod has a perfect crust, I'll serve it with the relish,

:20:24.:20:26.

lemons that have been steeped in sugar syrup, peppercorns

:20:27.:20:28.

and vanilla and finally some tempura broccoli and sage leaves.

:20:29.:20:31.

Or could it be hell, mackerel fillets!

:20:32.:20:32.

I'll pan fry fresh mackerel and serve with a coriander curry

:20:33.:20:36.

cream, which is a blend of apple, carrot, celery, spice

:20:37.:20:38.

I'll make some coriander anchovy flatbreads, as I know you don't

:20:39.:20:42.

like either, and a red onion, chilli and coriander sambal.

:20:43.:20:44.

what do you think you got? It sounds like it's the Macattack. It does

:20:45.:20:48.

sound that. The callers went 2-1 to hell. Did you guys? Due help her

:20:49.:20:51.

out? I went to heaven. For Una. Heaven. Oh, did you? Right, move the

:20:52.:21:01.

fishy fish. Let's get rid of that. So, cod. What was the actual dish

:21:02.:21:07.

you had on your wedding day? It was just like a pan roasted, is that

:21:08.:21:14.

what you call it, pan fried cod and I kind of forget everything, there

:21:15.:21:18.

was greens on there. There was a lot going on. It was hard to take it all

:21:19.:21:22.

in. It's that day, when you go, did that just happen? I know, I always

:21:23.:21:27.

thought it would be a nice party I could go to and enjoy, rather than

:21:28.:21:30.

being terrified for the whole day. It was cod and fillet of beef as

:21:31.:21:35.

well. For me, when it comes to meat, I have to have it well done. I know

:21:36.:21:40.

every chef hates me, even the staff when they take my order. I say, can

:21:41.:21:44.

I have steak, well done. They look at me going... Yeah. They're going

:21:45.:21:50.

mad. Do you find that offensive? Not at all. Eat your meat whichever way

:21:51.:21:55.

you want to.. Cook this flesh side down so we get a nice crust on it,

:21:56.:21:59.

rather than the skin side. Do you eat the skin? No, I always take the

:22:00.:22:10.

skin off. You're going to make the macadamia nut, lemon, olive oil,

:22:11.:22:14.

garlic. You're making the tempura batter. Yes. For the, few sage

:22:15.:22:22.

leaves and some purple or tender stem broccoli, spinach, more groans

:22:23.:22:27.

and legalons. These are interesting -- lemons, they are interested. They

:22:28.:22:35.

are confit. A few peppercorns and a vanilla pod. That comes up to the

:22:36.:22:41.

boil. Nieves is going to slice the lemons, drop them in, and you leave

:22:42.:22:47.

it overnight. Next day, 24 hours, sorry, 24 hours later, you get these

:22:48.:22:55.

really nice, soft lemons. They're sweet-and-sour and they're

:22:56.:23:00.

vanilla-y. With a punch. Yeah, nice non-stick pan, good amount of salt

:23:01.:23:04.

on the skin, stops it sticking that. Will build up a nice colour. You

:23:05.:23:12.

guys all right? Yeah. I'm OK. Thin as you can without going on a

:23:13.:23:16.

mandolin. Is that good? Yeah, beautiful. Almost like she knows

:23:17.:23:22.

what she's doing Matt. A little bit. It's intimidating all these women

:23:23.:23:27.

ganging up on me today. Just one Michelin star, able to slice her

:23:28.:23:32.

lemons. Check my fish. OK, that's good. Right, tell us about this mini

:23:33.:23:38.

tour that you're doing. Yes, more like a show case in a way, show case

:23:39.:23:44.

the album, get to take it out to the audience. London, Dublin, then I

:23:45.:23:48.

hope to tour with. It I'm doing the sea to sea festival this year,

:23:49.:23:52.

that's a great gathering of like country stars from all over the

:23:53.:23:55.

world. It's quite an honour to play at that. When you're going on stage

:23:56.:23:59.

on your own, is it a little bit terrifying because you haven't got

:24:00.:24:02.

the other girls next to you? It's a little bit less terrifying because I

:24:03.:24:05.

don't have to dance in heels. I always used to find that terrifying.

:24:06.:24:14.

I've got a live band. So, like, it's me and I've got keys, bass, drums, I

:24:15.:24:19.

play guitar. It's a full band on stage. It's very different. Where

:24:20.:24:24.

did you learn the guitar? When I was a kid. My mum used to play

:24:25.:24:28.

semi-professional herself. She passed me down her Martin 70s

:24:29.:24:33.

guitar, and taught me the first few chords. That's so lovely. It's nice.

:24:34.:24:39.

Took a few lessons here and there. Mostly developed finger picking

:24:40.:24:44.

style. I listen a lot to Aoife Cassidy -- Ev ACAS that. That's how

:24:45.:24:59.

-- Eva Cassidy. I love the writing process. Seeing this product, where

:25:00.:25:03.

it's a seed in your brain, the idea, then you go into the studio and then

:25:04.:25:07.

you dress it up and all the production, then you put it out.

:25:08.:25:10.

There then the best part of all is going on stage annal performing it

:25:11.:25:16.

live. -- and performing it live. Are they small enough so you can

:25:17.:25:19.

interact. Yeah they're quite intimate. Actually they're my

:25:20.:25:23.

favourite ones, when you can talk to the crowd and you know that they're

:25:24.:25:28.

listening. They've been great. I did a couple of support gigs. I

:25:29.:25:34.

supported Ward Thomas. The audience was so brilliant. They really

:25:35.:25:38.

listened. It was original music but they gave it the time and listened

:25:39.:25:42.

patiently to the songs. Really great. As far as the Saturdays go,

:25:43.:25:48.

you haven't split up? Yeah, no. Taking a break? Doing our own thing.

:25:49.:25:53.

The other girls are very busy as well. Music, TV and fashion. They're

:25:54.:26:00.

very busy girls as well. It would be nice to think that one day we would

:26:01.:26:05.

reform and do a reunion tour. It won't be for a while. It's more that

:26:06.:26:09.

kind of thing when the nostalgia kicks in that bands tend to come

:26:10.:26:12.

back. It won't be for a few years I think. My spinach is wilting. I will

:26:13.:26:20.

get the lemons out. Just going to drain that a bit. Tempura nice?

:26:21.:26:26.

Beautiful. Nice light batter. When it comes to deep frying at home. Not

:26:27.:26:30.

that many houses have a deep fat friar. Can you do it in a saucepan?

:26:31.:26:37.

Shallow oil. Two fingers olive oil and it works. We do a lot tempura as

:26:38.:26:43.

well in south Spain. Just a bit in the pan. Yeah, perfect. How are we

:26:44.:26:53.

looking? Bute. Beautiful. -- Beautiful. This is a thin piece of

:26:54.:27:00.

cod. You won't need a lot. Finish it with a knob of butter. Are you a

:27:01.:27:07.

healthy eater would you say? Yeah, I'm very fortunate that I don't have

:27:08.:27:13.

a very sweet tooth. I don't eat very much chocolate or that kind of

:27:14.:27:18.

thing. I'm a devil for savoury and like salt, I am awful with the salt.

:27:19.:27:25.

I put salt on salt. I'm quite good in that I have low salt, I know that

:27:26.:27:33.

the... Table salt. Yeah, that's much nicer. I treat myself when I'm out.

:27:34.:27:38.

I am a bit terrible with salt. I love salt. Thanks for that. Right, I

:27:39.:27:44.

tell you what, if you could finish that off. That looks gorgeous. Make

:27:45.:27:48.

it look pretty. You know what you're doing. I'll get the wine. What has

:27:49.:27:57.

Olly chosen? He's chosen Workhorse Chennin blank 2016. -- Blanc, 2016.

:27:58.:28:03.

That's from Marks Spencer, 8. ?8.50. Can you grab some cutlery,

:28:04.:28:12.

please? I will. I'll get some. Didn't mean you to work. Get stuck

:28:13.:28:16.

in as quick as you can. Grab enough for you. Dive in. There you go,

:28:17.:28:26.

girls. You deserve that. This looks delicious. Cheers! Try that. Lovely.

:28:27.:28:34.

Well, that's all from us today on Saturday Kitchen Live.

:28:35.:28:36.

Thanks to our great studio chefs, Anna Haugh

:28:37.:28:38.

and Nieves Barragan Mohacho, our wonderful guest Una Healy

:28:39.:28:41.

and wine expert Olly Smith for the excellent choices today!

:28:42.:28:43.

All the recipes from the show are on the website,

:28:44.:28:45.

Next week, Michel Roux is in the driving seat

:28:46.:28:49.

And don't forget Best Bites tomorrow morning at 9.45am on BBC Two.

:28:50.:28:55.

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