11/03/2017 Saturday Kitchen


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11/03/2017

Host Donal Skehan is joined by chefs Paul Askew and Nigel Haworth and special guest Martine McCutcheon. Jane Parkinson picks wines to go with the studio dishes.


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Switch on your appetites as it's time for

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I'm Donal Skehan, and this is Saturday Kitchen Live.

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We're championing the north-west of England today in the studio.

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We've got the multi-award winning Nigel Haworth from Lancashire,

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and an exciting chef making his debut on the show -

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I am getting worried, two Northern lads against one Irish lad. It is

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worrying, but it is going to be good. Paul, you are making your

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debut, what are you cooking? A lovely Hague dish with wild garlic,

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in season at the moment, and lovely Southport potted shrimp. -- a lovely

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hake dish. Nigel, you have done this before? Let's not start early! I

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will cook some January came cabbage with the fondue of muscles and

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cockles, really lovely. I am intrigued by the fondue aspect. You

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have made the fondue really interesting all over again.

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And we've got some brilliant films from a few of the BBC's

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favourite foodies - Rick Stein, Nigel Slater,

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If you saw last week's show you'll know Saturday Kitchen

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Our special guest is going to help us boost the cause and tell us

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about reprising her role from the iconic movie Love Actually!

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Please welcome the marvellous Martine McCutcheon!

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How are you? This is a proper treat. She has the apron and everything.

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You are just missing the nose. I thought I would give that a miss on

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a Saturday morning! Forgive me. All about Comic Relief? Reprising your

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role in Love Actually? For Comic Relief on the 24th of March. Richard

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is basically heavily linked with both the film and Comic Relief.

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Richard Curtis. And he decided to get us all back together in order to

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raise money for such a brilliant cause. We have done it, it has been

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so exciting, I filmed my bit and it has been so lucky to be back with

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everybody. Even for viewers and fans of the film it is such a treat to

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see you all back together. We are very excited. We are also

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celebrating the Comic Relief cause. We will be baking up a storm later.

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We will be giving the Take the Biscuit Challenge. Arguably Baker?

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No, I am absolutely shocking. Touch are you a good Baker? My husband

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does not let me in the kitchen! I will do my best to teach you.

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And at the end of the show, I'll be making your food

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Chocolate, chocolate, hazelnut and more chocolate. Not predictable!

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Tuna steak, raw tomato, it looks like it should be in the body, it

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does not look right to me. Olives, I like olive oil but they are just

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slimy. Is it the texture? I like when somebody really hate something,

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it gives as good ammunition! For your food heaven I am

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going to make chocolate First I'll melt dark chocolate,

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butter and sugar to make I'll mix eggs, vanilla

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and sugar and then fold Then pour this into a loaf tin along

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with the chocolate ganache, freeze until set, and serve

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with more chocolate sauce I am salivating. Did you see at?!

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Come on! This is the bad bits. For food hell I am going to make

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tuna with a fresh tomato salsa. First I'll marinate fresh tuna

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steaks in a vinaigrette of lemon, I'll make some some bruschetta

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with fresh raw tomatoes. I'll grill the tuna steaks,

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and then serve with a salsa of more of the vinaigrette, fresh tomatoes

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green olives, capers and rocket. But you'll have to wait

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until the end of the show to find I bet you are looking forward to

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that! If you'd like the chance to ask any

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of us a question today then call: And if I speak to you,

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I'll also ask you if Martine should face her food heaven

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or her food hell. You can also get in touch

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on social media using But if you're watching

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us on catch up then please don't call

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as we won't be here! I don't know if you will be all

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right with this if you get hell. No! On with the cooking! What are we

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doing, Paul? I think we had better cooks fish after that. Not tuna,

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lovely village of hake, this is Peterhead from the north-east of

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Scotland, absolutely beautiful. -- lovely fillet of hake. This dish is

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coming onto the menu for the spring at my restaurant. We will match it

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up with some lovely potted shrimps. The big thing about these is the

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butter, the recipe on the butter, there is white pepper, mace, lemon

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and today are cooked almost as they are caught, it is a beautiful

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flavour. We call it scales caviar. Fantastic! We call it Scouse caviar.

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For me, it is the integrity of the ingredients, what is coming from the

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markets at that time, that is what we make the dish from. The menu

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changes very regularly, we look to get what is best to make the best

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dishes. The interesting element is a little bit of spice, in the north I

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do not know if you are known for your spices? We are spicy! This is

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one of my favourite things, one of the first time I had really good

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hake was on my travels to son Sebastien, so this is a Basque

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peppercorn, we use it particularly with fish but you can use it with

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chicken or pork. You put it on the underside, not the skin, it can burn

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in the pan, it gives a lovely bit of heat. It is not a chilli pepper or a

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sweet pepper, it is midway in between. And it gives some lovely

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yes, and it brings the flavour. You are the son of a merchant

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fisherman, so trouble comes into your cooking? I was not catching

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haddock! -- so travelling comes into your cooking? He was a merchant navy

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Sea captain, he was not a fisherman as such. He did not do much fishing,

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he was more like a pirate, I would say. We travelled quite a lot at an

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early age because he was based in Dubai and Singapore. Did you say he

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was more like a Pirate?! Did he have a patch?! Does he have an eye

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patch?! I asked earlier, apparently he did not! He only has one leg!

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I have not made that up for Comic Relief. Your poor old dad! Travel

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plays an interesting parts, and spice like this, it is from San

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Sebastian. What did you find about the food there? You learn about the

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food culture and why people do what they do and eat what they eat, for

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me, the Basques with that combination of French, northern

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Spain, Catalonia and a little bit of Italian influence, it is an

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incredible place to eat. I went there for the first time two years

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ago, I was fascinated that you have the mission and staff food, the

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Pinchot spice but what a lot of people don't experience is the

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secret food societies. It is a fantastic idea and I came across it.

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To be fair, we got the chance to cook in one of them. It is a bit

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like a gentleman 's club. I could not even pronounce the name of it,

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it is a Basque words, you had to be a member and we were lucky enough to

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have a friend who is a member. It is controversial because apparently men

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cannot -- women cannot go into the kitchen. Normally they complain that

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they had to stay in the kitchen. I am no good in the kitchen anyway,

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but I thought I would shout out for the women. I feel like Twitter will

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already be in a storm. It is outrageous. We have some cooked new

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potatoes, some cream and butter, I will put in some nutmeg as well. In

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the dressing we have lemon zest, tomato, capers, potted shrimp, some

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fresh, green herbs. I feel a quiz could be winter food, but you are

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getting a lovely fresh Hibs over the top. As the climate changes we are

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trying to lighten the food as a nod towards spring. In the winter,

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things are more hearty and slow cooked, but a little bit of --

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little piece of fish with a mace, zingy dressing, will hopefully get

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Martine tuned into the hell that awaits her. They are going for this

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hell! What is your take on fish? Crispy skin or...? Golden brown on

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the skin, a little bit of Crispin and caramelised nation. Just to get

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it. I don't like no colour and a bit insipid. It will sit on these

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beautiful potatoes. In Liverpool you are involved in a really interesting

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charity. We are fellows of the Royal Academy of culinary arts and we run

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a charity where we send chefs like ourselves and other paycheques into

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schools to preach the gospel about how healthy eating works, how the

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taste sensations work. The way we look at it, they are either the

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chefs or the customers of the future. Do you get a good reaction

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from the kids? Are they interested? The most satisfying thing, they are

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ten feet tall, confident, they are going home with a little box of

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food. It is getting the passion going. As chefs we are passionate

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about learning young people the basics of cookery, it is such an

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important thing. You obviously missed out. I did. I was too busy

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tap dancing and singing. Doing jazz fans. I am quite clumsy in the

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kitchen. My timing is not great. It is a disaster. You mix clumsiness

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and bad timing together... Could we do an adult version? I think we

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could, especially for Martine. Anything is possible. Thanks! You

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will regret it! Talk me through the dish, spinach and wild garlic...

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They have been wilted, the leaves, a little bit of baby beef spinach.

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What are you pouring in now? I am not alone for my low-calorie dishes,

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as you can tell, I am a great fan of dairy, lots of cream, butter in

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there. And nutmeg. Lots of food is improved by a little bit of butter.

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In terms of herbs we have parsley and chives? That is to pop into the

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dressing at the end. If you would like to ask a question, call us on

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the number on screen. Calls are charged at your standard network

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rate. This smells fantastic. We have the freshness of the parsley, the

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gorgeous Pombo Salim, it is not something I would usually make at

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home. If you think about it as champ all colcannon, the creamy mash that

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your mother would have made. My mother cooks a gorgeous masher! We

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will serve it, we have lovely salsa and lovely greenery. A tiny touch of

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colour. Sometimes we will use another lovely Spanish ingredient,

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cheery so can often go with scallops or white, flaky fish like this. --

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chorizo can often. All the oils come out of it. We have the garlic

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edge. I always love watching a chef played up, it is where the art comes

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in. -- watching a chef plate up. Where did you pick your wild garlic?

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We have a guy, he is known for his watercress, you might have used him.

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Around the fields. You don't pick it yourself? It is a foraged vegetable.

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That is fantastic to do with the kids, we often do a welly walk and

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collect the vegetables. I would love to go on a welly walk! Costa Del

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Merseyside, you have no idea! And a little bit of chervil? Spectacular.

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Reminders of what the dish is? Beautiful pillock -- filleted

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Peterhead hake with wild garlic and potted shrimps.

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We have got a beautiful plate of food for you to tuck into. This

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feels like a tree, this early in the morning. It looks gorgeous. The

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caramelised Asian, the -- the skin... Oh! I absolutely love

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fish, but I just like tuna steak. That is a good job today. It is,

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actually. It is a very fishy show, now that you mention it. Hate is so

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moist, so lovely and moist. Exactly. -- hake. We tend to overcook fish,

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you have got to get it just right. If it is fresh fish, you can eat it

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raw. Any fish? Absolutely. Right, OK. We need a wine to go with it.

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Jane Parkinson went to Stroud and she found some time

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I'm at the romantic rococo Gardens, unique insight into English garden

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design in the 1700s, so before I go to Stroud defined this week's wines

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I will soak up 18th-century horticulture. -- to find this week's

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wines. This is both classy and comforting

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and it made the perfect Sunday night meal for me, which is when I

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discovered this fantastic arguing with it, the Portuguese wine here,

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2015. As well as a wine with perky personality I also wanted one with

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depth of flavour for Paul's recipe so I've chosen a wine from northern

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France. This is in the Loire Valley in France.

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This really is pretty good, in all but name. You can smell lemons and

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green gauges and there is a whiff of smokiness which hints at the extra

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richness. The tropical flavours of this one worked really well with the

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creamy mash and butter, but there is a refresher is -- refreshing

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herbaceous and is, as well, and that goes well with the tomatoes and the

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lemon peel and of course it will work with the spinach and the wild

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garlic. Finally it is even nice with the crispy salty skin of the hake.

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This dish is firmly filed away is my favourite recipes folder and I hope

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you enjoy this wine with it. Cheers. STUDIO: There you go, that is great,

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your favourite recipe photo, what about the wine? That is a great

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match, the acidity cuts through the milky white fish, with great

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flavours. Great choice. Sorry to be boring, but I actually love it.

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That's not controversial at all. I would like to say something very

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intellectual about this one, but this is just a beautiful meal. It

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just works. It really does. The acidity is high and it cuts through

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the richness of the fish and it is a beautiful dish, Paul. Especially at

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ten o'clock in the morning. This is so much fun, can I do this every

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week? It is a treat at breakfast. What are you going to be making for

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us? I have a cabbage dish. LAUGHTER We will start this again. I got a

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very seasonal dish, it is a January King cabbage in March and we are

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selling -- we are putting without a shellfish fondue. Cockles just makes

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me laugh. And now back to the show. Please call by 11 o'clock. Or you

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can tweet a question. Time now to join Rick Stein,

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on his trip around the Far East. He's in Thailand tasting the best

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of the local cuisine! Here at this restaurant,

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they make another iconic Thai The restaurant has been

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here since 1925, owned by the same family, and its name means

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the Prince's chef. Natamon, who is the current

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chef and owner, told me that her grandfather cooked

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for the royal family, and, after his retirement,

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opened this restaurant so that his recipes could

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continue to be preserved She's already fried off some chicken

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in an aromatic paste sweetened with sugar and coconut milk,

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and now it's baby aubergines, kaffir lime leaves, chillies

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and pea aubergines - The last thing she does before

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serving, is to add some fresh basil It's served with plain

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boiled rice, and it's Now this is a fried chicken

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green curry, as opposed That just simply means

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the chicken is fried rather than cooked in the curry,

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as a much drier curry. It's deliciously fragrant

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and I love this restaurant. I mean, it's been 80

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years in the same family, but it's got lovely old pictures

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of the royal family and there's little certificates

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and old pictures of Bangkok - I'd been to Thailand quite a few

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times in the last 20 years or so. It's a very easy place

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to get around and I find the people really gracious,

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friendly and helpful. 'I'm taking the train from Bangkok

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and making my way to Hua Hin. I was pretty tempted to hire a car

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and drive, but someone said, "Take the train, have a meal

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on board, a few cold beers And my advice is to always

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listen to those who know. No sooner had we set off

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then my thoughts turn to food, especially as I could smell

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the aroma of fried prawns, garlic and chilli wafting

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down the carriage. After all, what's

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a man supposed to do?. Just give in to temptation

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and order today's specials. I've come to the conclusion that

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it's virtually impossible not to get I mean, even on a train

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you eat well. I mean, here I've got some

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crispy fish in a salad, with a little fish sauce,

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lime juice and chilli, of course. And some deep-fried prawns and fish

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with some pepper sauce. Just reflecting on this one -

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delicious - in Britain on a train, Well, if I was lucky, I'd get

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a bacon bap with tomato ketchup, that is if it hadn't run out

:23:19.:23:26.

or the microwave hadn't broken down. It took about four hours to get

:23:27.:23:37.

Hua Hin, a place I've seen growing year by year since the mid-80s,

:23:38.:23:41.

but like everywhere I go, it's the food that's important

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and I always think that Hua Hin It's got to be the most

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popular dish around here. First of all, they blanch these

:23:49.:23:54.

sweet little oysters before putting I love the look of this dish,

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it's really, really simple. I'm very interested in the way

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she just very quickly braises And with the egg yolks,

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she puts some fish sauce and some All cooked so quickly,

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then she just divides it into four. Now this is the pit bull

:24:15.:24:19.

terrier of the prawn It's extremely aggressive to other

:24:20.:24:25.

mild-mannered prawns, but it's highly regarded

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round here for its taste. The popular way to eat

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it is with crispy garlic and chilli, so Wan, our cook, who looks a bit

:24:37.:24:39.

like a Thai rock chick, has already fried off some garlic

:24:40.:24:43.

and chilli before adding pieces Actually, the mantis shrimp survives

:24:44.:24:45.

by lying in wait for other prawns and then out comes its tongue,

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which flies out at such a speed, that it stuns its unsuspecting

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victim, which he then gobbles up. To finish off, Wan adds some sugar,

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salt and kaffir lime leaves. The best thing about this dish

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is the crispy garlic and chilli, an idea that can be adapted

:25:08.:25:12.

to so many other fish dishes. Well, I must say I've just watched

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this oyster omelette and the mantis shrimps with deep-fried chilli,

:25:19.:25:21.

garlic and lime leaves being cooked But the thing that's impressed me,

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and that's what I started to feel watching the cooking being made,

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is I think this restaurant is better than it was ten, 11,

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12 years when I last came here. It's cleaner, the cooking's better,

:25:36.:25:40.

the tastes are better. And isn't that great in this time

:25:41.:25:44.

of general gloom and recession, and no fish and all this sort

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of thing, when people think things are getting worse,

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to come to somewhere like Hua Hin I'm not sure that the night

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market here is better. It used to be full of food

:25:55.:26:08.

stalls all vying with Sure, some of them are still here

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and this lady is making murtabak I got talking to chap called Matay,

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who I discovered by chance to be It's basically Indian food,

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Indian snack, but we adopted Chinese Indian and many things,

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and then we flavour it into our own Thai tastes,

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but it's originally from India. Yeah, actually I'm

:26:36.:26:43.

Thai-born Chinese. Is there any difference

:26:44.:26:48.

in Thailand amongst races? We don't have like discrimination

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problem like that, because we live in harmony with the King as a centre

:26:51.:26:54.

of the mind of everyone, and also the Thai people,

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in nature, are very welcoming. Actually, we have original Thai food

:26:58.:27:00.

and, when time goes by, we adopt Indian culture,

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Chinese culture, and we live Food also reflects it

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as a harmony of living as well. So what I do notice, Matay,

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is this time there seems to be Basically, here is originally

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for the local people to enjoy dining, a kind

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of socialising here... ...with all the street,

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like food, for food. But now it's been changed

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in the sense that they've become more commercialised

:27:41.:27:44.

and modernised, by which... ...food product has been gone away

:27:45.:27:49.

and the local people seem to prefer going to the shopping centre,

:27:50.:27:52.

leaving this street for foreigners Thanks very much. He's back with us

:27:53.:28:11.

next week with more to come from the far east. Last week we launched the

:28:12.:28:17.

Take The Biscuit Challenge for Comic Relief and we are encouraging you to

:28:18.:28:23.

get involved by having a bake sale. Martine is here to tell us all about

:28:24.:28:28.

it. I hope we can get through this without any nonsense. All right, I

:28:29.:28:33.

will be serious, I'm a professional, I can do this. You are going to make

:28:34.:28:40.

this? With a bit of peanut butter. So I've been told, yes. They are

:28:41.:28:44.

perfect for bake sales and especially the Take The Biscuit

:28:45.:28:48.

Challenge. What is going on with the baking part of, great? They want

:28:49.:28:54.

people to do whatever they can in a fun way to raise money -- baking

:28:55.:29:01.

part of Comic Relief? It can help so many people in Africa and here in

:29:02.:29:06.

the UK, and if you are not a great cook, like me, there are other

:29:07.:29:09.

things you can do, I'm thinking about having a karaoke party and

:29:10.:29:13.

everyone who would like to sing a song, they pay for it, and you put

:29:14.:29:19.

that towards Comic Relief. You can go to the website and get these

:29:20.:29:22.

aprons, as well. You can get T-shirts. ?5, this will go straight

:29:23.:29:30.

to the charity. You can also download the information pack on how

:29:31.:29:33.

to organise a bake sale. It is very well organised. You would like to

:29:34.:29:39.

think so. Yeah, if you enjoy cooking, but you are not great, they

:29:40.:29:44.

are so many things you can do. I'm going to steer clear of the kitchen

:29:45.:29:47.

and we are going to do a bit of karaoke. Good on you. You are very

:29:48.:29:52.

much involved in Comic Relief this year. What about your inclusion,

:29:53.:29:58.

quite exciting? Quite exciting, I had a call from my agent saying that

:29:59.:30:03.

Richard Curtis who directed and wrote Love actually was reuniting

:30:04.:30:05.

the cast and it was for Comic Relief, and what a great thing to do

:30:06.:30:09.

it for, and he said the thread that unites the whole thing... I said, is

:30:10.:30:15.

Hugh Grant doing it? He's my partner in crime. We have got that chemistry

:30:16.:30:24.

together. And basically, it has been so lovely to be backed United. With

:30:25.:30:30.

people that we love. -- to be back in 90.

:30:31.:30:32.

I was watching this slowly, slowly come together. Just use the hand

:30:33.:30:46.

mixer. It is a bit lumpy, but keep mixing it and you will be grand.

:30:47.:30:51.

Luckily Richard Curtis did not employ me for my baking skills, I

:30:52.:30:55.

will stick to the acting and the singing. I am aware that we do not

:30:56.:31:00.

have back-up frosting, this is all new, Martine. You will be fine! We

:31:01.:31:06.

have got a combination of caster sugar and brown sugar, beat that

:31:07.:31:09.

with a little bit of butter until it is nice and soft, you are looking

:31:10.:31:14.

for a nice, smooth finish. Adding one egg at a time so they get a

:31:15.:31:26.

nice, smooth mixture which does not split, we will add some peanut

:31:27.:31:28.

butter, baking soda, vanilla extract, the dry ingredients are

:31:29.:31:30.

oats and flour. And look about frosting, Martine! It is good,

:31:31.:31:33.

really, you just have to stick with it. Being in the kitchen, the key is

:31:34.:31:39.

confidence. I have added some eggs, I should mention that we are not

:31:40.:31:44.

doing an omelette challenge today. Instead, Paul and Nigel will be

:31:45.:31:49.

decorating cookies in the Saturday Kitchen Take the Biscuit Challenge.

:31:50.:31:53.

Are you up for this? Absolutely! That is the attitude. You are taking

:31:54.:32:01.

the biscuit! We have high class chefs decorating beautiful little

:32:02.:32:05.

biscuits made by Martine McCutcheon. How ridiculous is that?! We

:32:06.:32:10.

completely interrupted what you were talking about, Love Actually, such

:32:11.:32:15.

an exciting process. It has been so lovely to film with everybody again,

:32:16.:32:20.

Richard had a supper, actually, at his house. He called it Supper

:32:21.:32:29.

Actually. It was lovely to see everybody sitting down and

:32:30.:32:33.

reminiscing over the good times. None of us knew at the time when

:32:34.:32:37.

Love Actually came out. It was kind of... It was 9/11 time and there was

:32:38.:32:44.

a lot of hope and joy that people needed in their life, we did not

:32:45.:32:48.

know that 14 years later it would be like a Christmas tradition. 14 years

:32:49.:32:53.

ago. It does not feel like that. I thought it might just be me extra

:32:54.:32:57.

measure my I think it is because we watch it every Christmas. Even my

:32:58.:33:04.

family want to watch it. At that point I go upstairs because I

:33:05.:33:09.

cringed seeing myself. I am like, why like pulling that stupid face? I

:33:10.:33:19.

think that is done, Martine. Looks good. The frosting is looking good,

:33:20.:33:24.

that is the best frosting I have ever seen. You are so full of

:33:25.:33:26.

rubbish! We want as many people as possible

:33:27.:33:28.

to hold bake sales of their own. Send us a photo of them and tell us

:33:29.:33:32.

the amount you raised and we will show as many photos

:33:33.:33:35.

as we can on Saturday Kitchen the morning after the big night,

:33:36.:33:38.

which is the 24th March. Either tweet them in to

:33:39.:33:41.

@saturdaykitchen or email them Never did I think it was hard to

:33:42.:33:51.

read autocue, except the one Martine McCutcheon is standing beside me. It

:33:52.:33:56.

is all your fault! -- except for when. We have frosting and cookie

:33:57.:34:01.

dough, time to form these. If you are making this with smaller cooks,

:34:02.:34:09.

not small... Small people? Children, let's be clear. We will take up a

:34:10.:34:14.

little bit of water, just dump your hands and take up golf ball sized

:34:15.:34:22.

amounts, I would say. This one, not the frosting. It could get very

:34:23.:34:27.

messy. That is what you are looking for. Mine is bigger. You have gone

:34:28.:34:33.

for a tennis ball, that is fine, you just go for bigger cookies. You can

:34:34.:34:39.

always take a little bit of. I will take a bit off. This is quite the

:34:40.:34:46.

experience on a Saturday morning! It is all good fun and all for a good

:34:47.:34:51.

cause. If it is not perfect, viewers at home, it is absolutely fine. That

:34:52.:34:58.

is what Martine says, anyway. That is my excuse. You have a young son?

:34:59.:35:06.

He is two. He is not at baking age? The only thing I can do, which I am

:35:07.:35:13.

good at, is flipping pancakes. We had a great pancake Day, we had the

:35:14.:35:18.

doing that. The rest of the time, I let daddy get on with that. Is he a

:35:19.:35:27.

good cook? . Bat, he is a massive fan of Tom Kerridge, basic food did

:35:28.:35:31.

brilliantly. We went to his restaurant and he came and said hi,

:35:32.:35:36.

we nearly died and went to heaven. Who doesn't want to Tom Kerridge to

:35:37.:35:43.

come by and say hello?! And it was Jack's birthday. We have a clip of

:35:44.:35:46.

him later, we are in business. If you want to give your hands a quick

:35:47.:35:51.

wash, we will fill the cookies, they cook for about 20 minutes at 180

:35:52.:35:56.

degrees, when they come out you have a lovely crust on the outside and

:35:57.:36:00.

they are still obituary on the inside, that is what we are after.

:36:01.:36:05.

Those ones I have not been involved with! -- they are still chewy on

:36:06.:36:12.

the. You were responsible for frosting, let's see how this goes.

:36:13.:36:18.

Is it meant to be that consistency? Exactly what we are looking for. You

:36:19.:36:25.

are very kind. Are you feeling confident with Martine's skills? You

:36:26.:36:30.

will have to try one, the pressure is on! Martine, will you give me a

:36:31.:36:38.

hand? Sorry! We are probably over time already. Oh, like a little

:36:39.:36:46.

sandwich. That is one cookie sandwich! It is a serious mouthful,

:36:47.:36:50.

but if you make these for a bake sale they will go down an absolute

:36:51.:36:56.

storm. Although recipes are on the website. This macro all the recipes

:36:57.:37:04.

are on the website. Serve it up with some milk. I want you to try one and

:37:05.:37:10.

tell me what you think. No pressure, a big mouthful, it will be grand.

:37:11.:37:12.

So what will I make for Martine at the end of the show?

:37:13.:37:15.

Could it be your food heaven, chocolate?

:37:16.:37:17.

I'm going to make a chocolate hazelnut semifreddo.

:37:18.:37:19.

First I'll melt dark chocolate, butter and sugar to make a rich

:37:20.:37:22.

I'll mix eggs, vanilla and sugar and then fold

:37:23.:37:25.

Then pour this into a loaf tin along with the chocolate ganache,

:37:26.:37:29.

freeze until set, and serve with more chocolate sauce

:37:30.:37:31.

First I'll marinate fresh tuna steaks

:37:32.:37:35.

in a vinaigrette of lemon, honey, shallot, garlic and oregano.

:37:36.:37:38.

I'll make some some bruschetta with fresh raw tomatoes.

:37:39.:37:45.

You can make it sound as nice as you like, I am not having bad! Am I not

:37:46.:37:53.

selling that to you? What do you think of the cookies? Gorgeous. Dig

:37:54.:37:55.

in. But we'll have to wait

:37:56.:37:58.

until the end of the show to find out what the callers

:37:59.:38:01.

and chefs voted for! But I think she is happy with the

:38:02.:38:03.

cookies. Now it's time to catch up

:38:04.:38:05.

with Nigel Slater who's rustling up more fresh dishes from ingredients

:38:06.:38:07.

in his garden! So, tonight, I'm making lamb cutlets

:38:08.:38:17.

with feta cheese, herbs and lemon. It's such an easy dish to make,

:38:18.:38:20.

using a perfect mix of ingredients You know, they're growing up

:38:21.:38:23.

through rocks, they don't see rain They've had a tough

:38:24.:38:29.

life and therefore, But it means that they quite often

:38:30.:38:33.

will have woody stems, so I don't want the stems

:38:34.:38:41.

for something like this. I just want the tender little leaves

:38:42.:38:44.

Olive oil is an obvious choice The most famous of the ewe's

:38:45.:38:47.

milk cheeses is feta. I'm making a herb and feta dressing

:38:48.:39:03.

for the lamb by simply crumbling the cheese with the oregano,

:39:04.:39:06.

thyme and olive oil, then seasoning with a bit of black

:39:07.:39:08.

pepper and mixing gently. Then it's a little seasoning

:39:09.:39:22.

for the cutlets before placing them This might just be a Monday supper

:39:23.:39:25.

at home but what I'm actually creating are all the flavours

:39:26.:39:30.

and the smells and the senses So I'm kind of bringing the soul,

:39:31.:39:32.

if you like, of that Cook until sealed and lightly

:39:33.:39:38.

crisp on both sides - I like mine still a little pink

:39:39.:39:43.

and springy in the middle. While the cutlets are still

:39:44.:39:53.

sizzling, gently spoon over It's not just throwing

:39:54.:39:55.

things together... It's working out why things

:39:56.:40:02.

live together and why A big part of my cooking

:40:03.:40:06.

involves growing my own veg. Learning what plants work well

:40:07.:40:23.

together in the garden is a great way of finding out what will taste

:40:24.:40:26.

good in the kitchen too. And I just love it that something

:40:27.:40:28.

can start life as a tiny seed in a small packet and turn

:40:29.:40:32.

into something so delicious Like so many new gardeners,

:40:33.:40:38.

I get overexcited with seed catalogues and I order

:40:39.:40:41.

packets by the hundreds. And you learn pretty quickly that

:40:42.:40:46.

you actually have to be quite I used to keep mine

:40:47.:40:49.

in an old shoebox. Then slowly, I realised that,

:40:50.:40:53.

in fact, you do need some order This is the bed where I put

:40:54.:40:59.

all my summer vegetables. So I've got tomatoes

:41:00.:41:10.

and beans and courgettes. I seem to cut one every day,

:41:11.:41:13.

at least one every day. And then, I'll get up the next

:41:14.:41:19.

morning, and another one's In fact, I can see

:41:20.:41:24.

one, actually, over there that looks to me as if it's

:41:25.:41:27.

heading towards "marrow-dom". I love the idea that if something

:41:28.:41:31.

has spent its days growing very close to another vegetable that it's

:41:32.:41:34.

gonna end up in the same pot. It's a silly thing but I just

:41:35.:41:42.

love the idea of it. So my Tuesday night supper

:41:43.:41:51.

is going to be a dish inspired by all the garden goodies -

:41:52.:41:54.

a summer vegetable stew or, as I like to call it,

:41:55.:41:56.

An Extraordinary Way with Lettuce. Quite often, when I'm

:41:57.:42:04.

eating broad beans, I eat them just as they are,

:42:05.:42:07.

with their papery, pale green skins. But sometimes I find I just want

:42:08.:42:12.

the bright green middles. And I think, maybe if my mum had

:42:13.:42:17.

skinned the broad beans for me when I was a kid,

:42:18.:42:19.

I might have liked broad beans I used to try and hide

:42:20.:42:23.

them under my fork. I'll skin my broad

:42:24.:42:33.

beans in a minute. It's easier to do when

:42:34.:42:37.

they've been boiled. In the meantime, I'm

:42:38.:42:39.

going to fry some spring onions I love cooking with olive oil,

:42:40.:42:42.

and it's my chosen fat - ..it would somehow jar,

:42:43.:42:47.

something that is so obviously It would just feel a bit

:42:48.:42:55.

wrong in a dish that is While the spring onions are cooking,

:42:56.:43:02.

pop the broad beans I'm also going to add lettuce

:43:03.:43:10.

to this dish whilst it's cooking. Warm lettuce sounds unusual but,

:43:11.:43:19.

trust me, it's worth trying. It's actually the sap that's

:43:20.:43:25.

in there - the milky liquid that comes out when you cut

:43:26.:43:33.

a particularly fresh lettuce - and that does

:43:34.:43:36.

have a soporific quality. Place the lettuce segments

:43:37.:43:38.

in with the spring onions, Remember, you don't

:43:39.:43:47.

have to skin the beans. I just prefer them that way -

:43:48.:43:55.

a little bit brighter and softer. I don't want to put too much

:43:56.:43:59.

seasoning in a dish like this. I want the ingredients

:44:00.:44:06.

to speak for themselves. But I would love to put some

:44:07.:44:10.

very young herbs in. Mint is the herb I most associate

:44:11.:44:16.

with peas and English cookery. It just feels so right

:44:17.:44:29.

with a dish like this. It smells like taking a walk

:44:30.:44:32.

round a garden on a summer's day. All those summery scents of lettuce

:44:33.:44:39.

and green vegetables and fresh mint. This dish is just perfect

:44:40.:44:49.

on its own, but I fancy pairing it It's like a mouthful of summer -

:44:50.:44:52.

of soft lettuce and green It's like summer in

:44:53.:44:59.

the bowl of the spoon. The trick is not to overcook it

:45:00.:45:08.

so that you keep all the lovely Thanks, Nigel. Indeed, the taste of

:45:09.:45:15.

summer. More delicious dishes

:45:16.:45:38.

from Tom Kerridge's kitchen. This week he's making his very

:45:39.:45:41.

special fresh tomato soup with a basil pesto and

:45:42.:45:43.

basil oil! There's no omelette challenge today,

:45:44.:45:45.

instead Paul and Nigel are going to take on the Saturday Kitchen Take

:45:46.:45:48.

the Biscuit Challenge for Comic Relief - they have

:45:49.:45:50.

to decorate the cookies that we made earlier and Martine

:45:51.:45:54.

will judge the best one! The noses are great, lads. Thank

:45:55.:45:59.

you. And will Martine get her

:46:00.:46:04.

food heaven - chocolate hazelnut semifreddo or will it be

:46:05.:46:07.

hell, tuna steak with We will find out how the voting goes

:46:08.:46:09.

later. January King cabbage with a fondue

:46:10.:46:29.

of mussels and cockles and we have lovely watercress which we are going

:46:30.:46:34.

to adding. We have lots of spices and some fennel and carry, and some

:46:35.:46:48.

parsley and chives. -- and curry. If you could spice this up with a bit

:46:49.:46:51.

of lemon juice, and that is about it. You have a burgeoning food pub

:46:52.:47:04.

empire. How many pubs? We have five. We are about to open another one.

:47:05.:47:12.

Which is just outside orderly village in Manchester. That is

:47:13.:47:19.

called the stag. Yes. The interesting thing, these pubs all

:47:20.:47:22.

have their own take on things. They are all different. That is my recipe

:47:23.:47:27.

for success, you look at the region and you do the regionality of the

:47:28.:47:35.

region. We were now but these -- we will now put these cockles and

:47:36.:47:40.

mussels. And now a little bit of parsley and a piece of garlic and

:47:41.:47:42.

chopped that up like so. Pop them in. Literally, but the wine in. Oh!

:47:43.:47:57.

-- put. And the parsley? Yes, to give it a bit of flavour, and I need

:47:58.:48:01.

to check my cabbage is perfectly clean. We are going to turn this up.

:48:02.:48:09.

We need to cull the cabbage. While that is happening I will need to

:48:10.:48:12.

keep a close eye on my mussels -- we need to colour. Regionality is

:48:13.:48:20.

spoken about, but that is important, it gives an identity to the food and

:48:21.:48:27.

the pub and the area. Yes, we should not get bored about it, just because

:48:28.:48:33.

it is in vogue. Absolutely. If you go to any country, the food of the

:48:34.:48:38.

region is so important, and Paul is always... I think you are from the

:48:39.:48:43.

Basque country, aren't you? I worked at their tourist board. LAUGHTER

:48:44.:48:51.

You are more from the Basque country than Liverpool. In the UK you have

:48:52.:48:56.

so many different regions and so many different personalities and

:48:57.:49:01.

that can be reflected in food and the places that you go to. It is one

:49:02.:49:06.

of our strengths, I think, I love it. The diversity is fantastic.

:49:07.:49:13.

Looking at the region's food it changes as you move around from east

:49:14.:49:17.

to west and north to south and we should celebrate that. Not only

:49:18.:49:23.

interesting about the seasonality side, but you have studied using

:49:24.:49:28.

biodynamic vegetables. -- started using. We started in mid April -- we

:49:29.:49:36.

are going to start in mid April, we are going completely biodiversity in

:49:37.:49:42.

our growing. What does that mean? If people do not know what that is. Let

:49:43.:49:48.

me do this first, otherwise you are not getting any food. It is a big

:49:49.:49:54.

topic. You have to concentrate. Is this a food show or a talk show?

:49:55.:50:05.

This is the hard part. It's a form of... The most purist form of

:50:06.:50:09.

farming, so you have got to get the nutrient rich soil right and you

:50:10.:50:13.

have got to really put the goodness around you and there is no chemicals

:50:14.:50:19.

at all. And you are using the lunar calendar? Yes, that's right, that is

:50:20.:50:26.

really interesting. My garden is a very good gardener and I'm working

:50:27.:50:32.

with them. I'm just the conduit. It is a very interesting way to farm

:50:33.:50:38.

and I'm hoping we will get fantastic flavours by doing that. Very

:50:39.:50:42.

interesting method. Lovely to see a chef using that. I don't know how

:50:43.:50:48.

many restaurants are using this, but I would like to see wine produced in

:50:49.:50:54.

this way. Yes, biodiversity five wines are really interesting. --

:50:55.:51:01.

biodiversity wines. Tell me what you have got going on here. I have got

:51:02.:51:07.

the mussels and cockles juice, and I've basically reduced that by half.

:51:08.:51:14.

And then I'm picking the cockles and mussels, and you need, I will pick

:51:15.:51:17.

the mussels first, you need half of them to go into the mussel butter. I

:51:18.:51:25.

liked the idea of this. Guess, what can't you do with a mussel butter?

:51:26.:51:33.

-- yes. Very true. Mussels are a lovely thing, but we take them for

:51:34.:51:38.

granted. They are cheap ingredients. Yes, and we forget them sometimes.

:51:39.:51:42.

They are best in the colder months, I think. I'm going to give you a

:51:43.:51:46.

handful. And if you'd like to try Nigel's,

:51:47.:51:51.

or any of our studio recipes, then visit our website

:51:52.:51:54.

bbc.co.uk/saturdaykitchen. This is a really good one. You are

:51:55.:52:00.

going to want the recipe for the mussel butter. It is pretty good.

:52:01.:52:07.

Chop this up as finely as you can and then it works in with the puree

:52:08.:52:11.

of the butter. We are going to sicken of the sauce and then I'm

:52:12.:52:17.

hoping you are going to base the cabbage -- thicken. You get a

:52:18.:52:24.

wonderful smell, the sweet taste. You can do a Tata of mussels, if you

:52:25.:52:30.

want to use them in that way. We often use mussels in a way which is

:52:31.:52:35.

very normal, ordinary, but you can use them in all sorts of ways, they

:52:36.:52:41.

are great seasoning. Nothing beats a clatter of mussels on a big plate,

:52:42.:52:48.

straight to the table, brown bird, -- brown bread, crusty bread.

:52:49.:52:54.

Absolutely. You know, cabbage, one of my growers, a guy I've grown up

:52:55.:53:01.

with, Peter Ashcroft, he always came and said, can you not use these

:53:02.:53:07.

cabbages? I would say, Peter, what can I do with them? But cabbages are

:53:08.:53:15.

now may be the new cauliflower, so many different cabbages and so many

:53:16.:53:18.

great flavours that you can get out of that. What I find amazing. It is

:53:19.:53:25.

the roasting or the pan fry, it gives another flavour. It beats the

:53:26.:53:29.

old boiled cabbage you remember from growing up. We always go up with

:53:30.:53:36.

overcooked cabbage. Remember the cabbage soup diet. It was awful.

:53:37.:53:44.

That is all you would it? It was not good, in many ways. -- that is all

:53:45.:53:53.

you would eat? LAUGHTER There's a lady out there laughing

:53:54.:54:02.

who knows what I mean. You could have a banana to mix things up. This

:54:03.:54:08.

is what I have been told. I got some creme fraiche, sour cream. This is

:54:09.:54:14.

quite interesting, tell me about the fondue aspect. Fondue mussels, we

:54:15.:54:21.

are going to thicken this with butter, a lush sauce, this is a

:54:22.:54:27.

fondue. Do you want to check it? Yes, perfect. Even though these are

:54:28.:54:33.

simple ingredients you have great flavours going on. You can smell the

:54:34.:54:39.

cabbage. Are you happy with that? Fantastic, I love that. Quite

:54:40.:54:46.

tender. Looking good. And now the famous mussel butter. You are adding

:54:47.:54:55.

that. Yes, into my sauce. If we just... Move that one out. And then

:54:56.:55:01.

you can base that one up. We will start plating up. The one

:55:02.:55:10.

interesting ingredient, chicken fat. To cook the cabbage? Yes, it is a

:55:11.:55:18.

quirky thing which I do. I keep the chicken fat of the chicken stocks.

:55:19.:55:24.

OK for them who knew that cabbage could look like the main part of a

:55:25.:55:31.

dish? It looks spectacular. You based and based on till you are

:55:32.:55:38.

content. -- on till. He goes into the layers of the cabbage and it is

:55:39.:55:44.

lush and lovely. Parsley? If you could chop me some chives and

:55:45.:55:50.

parsley. And then we will pop our cabbage. Be careful of the

:55:51.:55:55.

Panhandle. That is the kind of thing I will be thinking about. Look at

:55:56.:56:00.

this for a piece of cabbage. It could be a Philips stake. Yes, it

:56:01.:56:10.

could be. -- fillet stake. I want to warm breeze. I'm conscious of the

:56:11.:56:17.

Panhandle, but keep everything on the go. We have got the chives,

:56:18.:56:24.

where are they going? Into my little sauce. Not the best job you have

:56:25.:56:30.

ever seen in your life, chef. That is fine by me. Lemon juice? A little

:56:31.:56:37.

bit, please. We are on our toes today. It smells amazing. That is

:56:38.:56:45.

the cabbage. And then we put the cockles and mussels and let them

:56:46.:56:50.

fall off the top of the cabbage. You will be in hysterics in a moment. I

:56:51.:56:57.

can hear you in the corner. There will be a chorus of cockles and

:56:58.:57:04.

mussels... Looks delicious. A bit more herb in there. Here we go. One

:57:05.:57:12.

of the things that we made earlier, because we had to dehydrate soft

:57:13.:57:21.

herbs, parsley and Tarragona and chives, and to finish the dish off,

:57:22.:57:26.

we dust it with dried herbs. That gives a bit of theatre. What is the

:57:27.:57:34.

dish? January King cabbage with a fondue of mussels and cockles. You

:57:35.:57:43.

can't go wrong. Right, this is not like the fondue you would remember

:57:44.:57:46.

growing up. Doesn't that look spectacular? So pretty. And the

:57:47.:57:53.

dusting of herbs. I don't want to ruin it. Try it. You won't get

:57:54.:58:02.

upset? No, if she doesn't like it. The smell of the cabbage, it makes

:58:03.:58:08.

you hungry straightaway. Cabbage and shellfish, quirky ingredients. That

:58:09.:58:14.

is why I love the dish, it is earthy and real. What do you think? I might

:58:15.:58:21.

not be able to cook good food, but I can appreciate it, that is so nice.

:58:22.:58:26.

You could cut back at home, that is not difficult. I could give it a go,

:58:27.:58:30.

although it would not be as difficult as this. You could get and

:58:31.:58:33.

I will eat it. OK, let's head back to Stroud

:58:34.:58:38.

to find out which wine Jane Parkinson has matched

:58:39.:58:40.

with Nigel's fabulous fondue. Nigel's fantastic fondue is a

:58:41.:59:06.

delicious take on shellfish and I would always serve a zesty white

:59:07.:59:12.

wine. This from Sardinia ticks the box. But I wanted a white wine with

:59:13.:59:22.

freshness and richness with its flavoursome recipe, so I have chosen

:59:23.:59:27.

this from 2015, Vina Taboexa Albarino, it is a native grape to

:59:28.:59:31.

the North west of Spain. It is one of those holiday wines which stands

:59:32.:59:35.

the test of time when you get home especially when it is served with

:59:36.:59:42.

seafood as it should be. This has the pitch perfect grapefruit and

:59:43.:59:50.

lemon coastal wine aroma. As well as being citrusy which this wine needs

:59:51.:59:53.

to be to match the garlic and fennel and herbs, this also has a peachy

:59:54.:00:00.

fleshiness which gives it enough weight to match up to the rest of

:00:01.:00:07.

the food. Nigel, here is to your show stopper shellfish with this

:00:08.:00:09.

gorgeous Vina Taboexa Albarino. Cheers.

:00:10.:00:15.

That was pretty good. What do you think of the wine? I think that it

:00:16.:00:27.

is perfect for this dish, Albarino is rendered and connects with the

:00:28.:00:32.

cabbage and shellfish. Lovely. It is one of my favourite wines. Martine,

:00:33.:00:39.

are you still happy? I am very happy. I can tell!

:00:40.:00:44.

Right, over to Si and Dave, those Hairy Bikers.

:00:45.:00:46.

They've also been in their garden looking for fresh ingredients

:00:47.:00:49.

And they're having the same problem with their broad

:00:50.:00:52.

'Fresh garden vegetable risotto.' Say that again.

:00:53.:00:59.

We love Italian food in this country, so this fusion

:01:00.:01:09.

of the Mediterranean with all the best vegetables Britain

:01:10.:01:11.

has to offer creates a perfect family dish.

:01:12.:01:16.

There's loads of TV chefs that have shown you how to do

:01:17.:01:18.

but this is slightly different because it's us that's showing

:01:19.:01:22.

When a risotto is done properly, it can be as simple as you like,

:01:23.:01:28.

'Add a glug of olive oil to the pan, a large knob of butter and grate

:01:29.:01:36.

in a clove of garlic, 'then finely chop an onion.'

:01:37.:01:38.

What we're going to do is we're going to cook this...

:01:39.:01:41.

We're sweating the garlic and the onions.

:01:42.:01:44.

They just want to be slightly translucent.

:01:45.:01:56.

The dressing for the top of the risotto is minted olive oil,

:01:57.:01:58.

Apart from the colour side of it, I'll just drizzle the mint oil

:01:59.:02:05.

on top of the risotto and we've got peas and green beans in this,

:02:06.:02:08.

'Pop the mint in a bowl and pour over loads of lovely olive

:02:09.:02:23.

'Next, we want to add some building blocks of flavour

:02:24.:02:26.

Four sprigs of thyme, a bay leaf and some lemon peel.

:02:27.:02:30.

We're going to remove this, so just do it like a potato peeling

:02:31.:02:33.

and amuse yourself and try and get this strip of zest

:02:34.:02:36.

Before we finish it off with the veg, we'll remove the lemon

:02:37.:02:43.

zest, lift the bay leaf out and stalks.

:02:44.:02:45.

By then, they've done their job and there's no need to have them in.

:02:46.:02:50.

You must fry the rice in all this to glaze it with the oil and butter

:02:51.:02:58.

Watch what happens when we put it into the pan.

:02:59.:03:04.

Now, as soon as the heat hits that rice, the grain will open up

:03:05.:03:07.

slightly and it will just get covered with that beautiful,

:03:08.:03:10.

Pour over 150 millilitres of dry white wine and simmer it

:03:11.:03:27.

until the liquid has reduced by half, then it's time

:03:28.:03:30.

You can use vegetable or chicken and make it fresh or from a cube.

:03:31.:03:36.

When you're making your risotto, you have your working pan and next

:03:37.:03:39.

to it you have your stock pan with the stock just at a simmer,

:03:40.:03:42.

with a ladle standing by ready, one to the other, one to the other.

:03:43.:03:45.

The rice has absorbed some of that liquid and now we can

:03:46.:03:53.

start to add the stock, about half a ladle at a time.

:03:54.:03:59.

Chop a generous bunch of asparagus to add,

:04:00.:04:04.

along with a handful of runner beans, some peas and one

:04:05.:04:07.

One thing we do like to do with beans...

:04:08.:04:13.

I think this is what puts people off broad beans -

:04:14.:04:20.

It's a bit of a faff, but look at that beautiful thing.

:04:21.:04:36.

The rice is getting slightly softer, but it's still quite hard,

:04:37.:04:39.

so just keep letting it absorb and let it absorb slowly.

:04:40.:04:42.

Look at those, fresh as a fresh thing!

:04:43.:04:44.

Look at all the different hues of green.

:04:45.:04:45.

It's just building up into something really lovely.

:04:46.:04:47.

When you only have a couple of ladlefuls of stock left,

:04:48.:04:50.

remove the thyme and lemon zest and stir in the asparagus,

:04:51.:04:53.

peas and broad beans, then pour over the remaining stock.

:04:54.:04:56.

Cook this for three minutes, then put the lid on and leave

:04:57.:05:05.

You'll need 100 grams of feta, but be careful, it's quite salty,

:05:06.:05:24.

so when you season, you should only need pepper.

:05:25.:05:26.

Oh, you see, you're calming down now.

:05:27.:05:30.

I can feel your anger's going out as you stir that risotto.

:05:31.:05:35.

Every time you breathe out, green love goes in and anger goes out.

:05:36.:05:40.

..and tell me that wouldn't be fantastic with some freshly

:05:41.:05:45.

Little cutlets just charred in a little olive oil.

:05:46.:05:58.

Yeah, but if you didn't have lamb, it's still nice.

:05:59.:06:01.

Just cover that and let it steam in its own steaminess.

:06:02.:06:05.

Now bring a pan of salted water to the boil and blanch the green

:06:06.:06:17.

While you're waiting, shave some nice, big curls

:06:18.:06:22.

of Parmesan to pop on top of the risotto when it's finished.

:06:23.:06:27.

Once you've drained the tender runner beans,

:06:28.:06:29.

pop them back in the pan and toss them with a knob of butter and

:06:30.:06:32.

Stir the remaining butter into the risotto and that's it,

:06:33.:06:39.

That's the texture you want, isn't it, Si?

:06:40.:06:46.

..some of these lovely, buttered, peppery beans.

:06:47.:06:58.

And they're just going to relax down on to the risotto.

:06:59.:07:07.

I'm going to put a little drizzle of mint oil...

:07:08.:07:14.

All that mint oil is just going to be so fresh with the veg.

:07:15.:07:19.

And there we have it - our homage to Britain's gardeners.

:07:20.:07:27.

A most fantastic, British, vegetable risotto.

:07:28.:07:31.

A dish that could make a vegetarian out of a pair of hairy 'uns.

:07:32.:07:38.

Risottos are the perfect way to reap the benefits of that toil

:07:39.:07:49.

in the garden and make the most of your home-grown produce.

:07:50.:07:57.

And there's more from The Hairy Bikers next week!

:07:58.:08:01.

It's now time to speak to some of you at home.

:08:02.:08:07.

First up, Robert from Billington. Your question? I bought some slopes

:08:08.:08:16.

of veal and I would like to know the best way to cook them and what to

:08:17.:08:23.

serve them with? Paul? Hopefully it is English rose they feel, there is

:08:24.:08:27.

a big initiative to get that back on the agenda. -- English rose veal.

:08:28.:08:33.

Flavours that works are tarragon, chestnut mushrooms, cream, white

:08:34.:08:39.

wine, shallots, simple and delicious. Does that answer your

:08:40.:08:45.

question? I hope so. Heaven or sell? I am sorry, it has to be hell. You

:08:46.:08:54.

meanie! Martine, you have some tweets and hopefully they will treat

:08:55.:08:59.

you better? Darleen says I have some lovely chicken thighs, what can you

:09:00.:09:02.

suggest as a change from Castle role? You could do a chicken hotpot,

:09:03.:09:09.

put your chicken thighs in the bottom, boneless, saute some onions,

:09:10.:09:16.

potatoes, fabulous. But since chiili in there so you get like a

:09:17.:09:25.

cheerleader... Really good. Olivia Nicole Dixon says, some delicious

:09:26.:09:31.

vegetarian dishes, please? I love roasted cauliflower. Pop coconut oil

:09:32.:09:38.

into a pan, cut your cauliflower in quarters, seal them either side, put

:09:39.:09:45.

a drop of water, season, lived on, two minutes and they are perfect. We

:09:46.:09:48.

often put them in the middle of the table at home and it is like having

:09:49.:09:53.

a joint of beef or chicken, they are so fantastic like that.

:09:54.:09:57.

That really sounds gorgeous. Back to the phones, Caroline from Chester?

:09:58.:10:05.

I have a short rib of beef which the Butcher said had to be cooked

:10:06.:10:10.

slowly, but I have a complete lack of inspiration. Could I have some

:10:11.:10:15.

inspiration? My favourite take is a little bit of treacle, slowly cooked

:10:16.:10:20.

with treacle, spectacular, serve it with creamy polenta and cheese,

:10:21.:10:26.

gorgeous. Nigel? I would absolutely agree with that. One of the tips I

:10:27.:10:32.

think with short ribs, really caramelised them, Golden, golden

:10:33.:10:35.

brown on their own. Whatever root vegetables or whatever you will put

:10:36.:10:39.

it to flavour them, put them on after and then reduce your wind down

:10:40.:10:43.

before, don't put a whole bottle or whatever of wine onto the meat,

:10:44.:10:49.

reduce it and then almost get the red wine reduction caramelised with

:10:50.:10:53.

the beef, vegetables in and then stopped, and reduce the stock before

:10:54.:11:00.

you put it in. And slowly cook it. Caroline, heaven or hell? Terribly

:11:01.:11:07.

sorry, Martine, I want to see that tuna and salsa. You sounded like a

:11:08.:11:11.

really nice lady as well! About it is not looking good for you.

:11:12.:11:18.

Leila from Redding? I've got a bunch of herbs, loads of herbs, flat leaf

:11:19.:11:23.

parsley, mint, Thai adds a woody garden herbs, I wanted to do

:11:24.:11:30.

something exciting with them. Sometimes when we have a little herb

:11:31.:11:35.

garden, if you have lots of one plant and it comes towards the end

:11:36.:11:39.

of the season we tend to pick them and then make a bit like a pesto but

:11:40.:11:44.

with garlic, salt, pepper, olive oil and we keep them in jars and use it

:11:45.:11:49.

to season things and make sources, that is a really good way of using

:11:50.:11:56.

them up, all combinations of herbs. Taking that further, dry them out,

:11:57.:11:59.

put them through your food processor your liquidiser and make a really

:12:00.:12:07.

fine powder, that seasons. You can use it as a seasoning and it gives

:12:08.:12:11.

you some drama to finish your dish. What is your dish you would like to

:12:12.:12:16.

see, heaven or hell? I think Martine is such a lovely lady but...

:12:17.:12:20.

LAUGHTER Hell all round, it is not looking

:12:21.:12:28.

good! So much for charity! Here I am, bringing the cookies were Comic

:12:29.:12:32.

Relief and I had to eat my worst dish ever! It is for a good cause,

:12:33.:12:35.

you will be fine! It's Take the Biscuit challenge time

:12:36.:12:37.

now for Comic Relief! These are not the biscuits that we

:12:38.:12:43.

made earlier, they are still cooling down. We make these before the show.

:12:44.:12:46.

You both have one minute to design your biscuits

:12:47.:12:48.

with the toppings and decorations in front of you.

:12:49.:12:50.

Martine will judge the best looking biscuit.

:12:51.:12:52.

There's no expense spared with the prize - a biscuit

:12:53.:12:56.

I don't really recognise the two of you! We will continue the

:12:57.:13:09.

humiliation, you can stick your nose is on, this time.

:13:10.:13:10.

Already. Your minute starts now! We have two of the highest class chefs

:13:11.:13:25.

in the country with red noses on, baking cookies. And they are taking

:13:26.:13:30.

this seriously, he was cheating, you are slipping off the bits

:13:31.:13:36.

beforehand. I was not cheating. What more would you want on a Saturday

:13:37.:13:41.

morning? We have gone for smiley faces over here, we have somehow

:13:42.:13:46.

going on. If you turned up to a bake sale with these you would do pretty

:13:47.:13:53.

well, I feel. It is good fun. Less than 30 seconds left. This is a bit

:13:54.:14:02.

more Jackson Pollock over here. You have to be careful, that might write

:14:03.:14:06.

with something else. We will not go there, thank you! -- that might

:14:07.:14:17.

rhyme with something else. OK, stop decorating! Your time is this

:14:18.:14:23.

serious, serious cooking challenge. Martine, come over, let's look at

:14:24.:14:29.

these. Fairly impressive stuff. No better person to judge this. I knew

:14:30.:14:35.

she would take this seriously. QI in a bad mood because of hell! Even

:14:36.:14:42.

though you cheated, this one, you have two proper faces. I am not

:14:43.:14:47.

quite sure... I like that phase, but I don't know what that is? That is

:14:48.:14:57.

called running out of time. You are the winner! Congratulations.

:14:58.:14:59.

So will Martine get her food heaven, chocolate hazelnut semifreddo,

:15:00.:15:01.

or food hell, tuna steak with a tomato and olive salsa?

:15:02.:15:05.

We'll find out the result after Tom Kerridge cooks up

:15:06.:15:07.

a sensational chilli and tomato soup!

:15:08.:15:25.

Now, we've all grown up on tomato soup, but I've got

:15:26.:15:28.

a new and improved version that will hopefully mean you don't reach

:15:29.:15:31.

Like all soups, it starts with an onion and a red chilli

:15:32.:15:35.

Red chillies and tomato go so well together.

:15:36.:15:38.

I'm going to use seeds and the membrane - the whole lot.

:15:39.:15:41.

Just taste them first to see how hot they are.

:15:42.:15:46.

I know that cos I'm not crying and I can still feel my tongue.

:15:47.:15:56.

To make this soup into a super tasty one, add four cloves of garlic.

:15:57.:16:00.

There's lots of flavour going into this soup.

:16:01.:16:04.

Everything tasting of what it should, but more.

:16:05.:16:07.

Then chuck in some sugar, some red wine vinegar

:16:08.:16:12.

and leave it to simmer until everyone's good friends.

:16:13.:16:14.

Just leave that tinned stuff at the back of your larder.

:16:15.:16:20.

These are plum tomatoes, but it don't really matter

:16:21.:16:24.

which ones you've got as long they're ripe and taste lovely.

:16:25.:16:27.

Just cut them into quarters, ready to join the onions,

:16:28.:16:34.

which should be done when you can smell that vinegary syrup.

:16:35.:16:37.

It's a bit like when you take the top off

:16:38.:16:41.

the petrol tank of your car and you get those fumes -

:16:42.:16:43.

This looks like a large amount, but I can promise you that there's

:16:44.:16:49.

By the time that's broken down and cooked, it's not going to be

:16:50.:16:54.

Just going to stick the lid on, generate a head

:16:55.:16:58.

And a few minutes later, once they're nice and soft...

:16:59.:17:04.

Instead of dunking this bread in at the end,

:17:05.:17:10.

adding it now will make this soup lovely and thick.

:17:11.:17:14.

Just tear it up - big chunky pieces -

:17:15.:17:16.

Chuck in a good pinch of cayenne pepper...

:17:17.:17:26.

...and loads of loads of fresh basil.

:17:27.:17:31.

I can't get enough of it. So whilst this cools down...

:17:32.:17:36.

...I'm going to knock up a simple pesto that will take this

:17:37.:17:42.

And sometimes if there's too much of it, though,

:17:43.:17:57.

it's got a bit of an almost chemical kind of flavour that it

:17:58.:18:01.

Just grate in a couple of cloves of garlic,

:18:02.:18:06.

loads of fresh parmesan and a handful of pine nuts.

:18:07.:18:08.

Now pour in some proper nice olive oil...

:18:09.:18:10.

Smells amazing. Job done.

:18:11.:18:12.

Back to my tomato soup, which after 20 minutes chilling,

:18:13.:18:21.

Once blitzed, just pass it through a sieve

:18:22.:18:34.

and it's ready to serve - almost as easy as opening a tin,

:18:35.:18:37.

See how lovely, velvety that soup is.

:18:38.:18:42.

That's the bread that gives it that beautiful texture.

:18:43.:18:47.

All this needs now is a dollop of that lovely pesto.

:18:48.:18:51.

A drizzle of basil oil and it's done.

:18:52.:18:53.

The only thing I would say is don't wear a white T-shirt

:18:54.:19:09.

Right, time to find out whether Martine is facing her food

:19:10.:19:27.

Food heaven could have been a chocolate hazelnut semifreddo.

:19:28.:19:38.

I'd melt dark chocolate, butter and sugar to make

:19:39.:19:40.

I'd mix eggs, vanilla and sugar and then fold

:19:41.:19:43.

I'd marinate fresh tuna steaks in a vinaigrette of lemon,

:19:44.:19:58.

I'd make some bruschetta with fresh raw tomatoes.

:19:59.:20:04.

Would you have given her Food Hell? Possibly not. What is the obsession

:20:05.:20:15.

with the tuna steak? People love it. And it is a fish hat-trick. Exactly.

:20:16.:20:19.

We have had a fishy show. We are going to get rid of these

:20:20.:20:28.

wonderful ingredients, say goodbye. Goodbye. I've been really good,

:20:29.:20:34.

because I've had filming and I've been so good and on plan with my

:20:35.:20:37.

diet and this was the perfect excuse to be naughty with chocolate and

:20:38.:20:42.

you've taken it away from me. I know. We might have something

:20:43.:20:48.

backstage. In the meantime we have a lovely June dish inspired by the

:20:49.:21:00.

Mediterranean, this is like a miss -- tuna dish. I do quite like tuna,

:21:01.:21:10.

but eating tuna steak, that is like eating rubber. You are really

:21:11.:21:16.

selling it to the people at home. This is the time to convert you. We

:21:17.:21:22.

are going to cook it beautifully, so you will be wanting tuna for

:21:23.:21:28.

evermore. The guys are making up the little vinaigrette which will code

:21:29.:21:31.

our wonderful sauce which has capers and olives -- coat. We are also

:21:32.:21:38.

going to make a tomato bruschetta. You will be fine. I think we are

:21:39.:21:43.

going to convince you and you get to taste it at the end. Brilliant, even

:21:44.:21:53.

better. We once had it when someone was retching when they were having

:21:54.:21:56.

their Food Hell, but I hope that won't be happening today. The smell

:21:57.:22:08.

of that. Delicious. Yeah... LAUGHTER Comic Relief is coming up and you

:22:09.:22:11.

are involved with Love Actually, but do you know what else is going on?

:22:12.:22:17.

There is so much going on. Lots of TV shows going on, or all linked,

:22:18.:22:24.

Graham Norton, he will be doing a big sofa chat with many big stars,

:22:25.:22:28.

lots of surprises throughout the night. Just getting as many people

:22:29.:22:34.

to get involved at home, as we know, being interactive, and we are doing

:22:35.:22:39.

all we can, really, to raise the bar. It is such a great night. So

:22:40.:22:45.

much fun. I remember watching it as a kid and I remember when dawn

:22:46.:22:55.

French said she would snog Hugh Grant live on TV the charity and

:22:56.:22:59.

then he walked on. I never thought he would agree to do that, but he

:23:00.:23:02.

did and he was such a good sport, and she was great. Gorgeous. They

:23:03.:23:09.

are really linked with Comic Relief. They really are, very passionate

:23:10.:23:12.

about it, heavily involved and I know that from speaking to Richard

:23:13.:23:17.

the other night, he is still so passionate about doing the best he

:23:18.:23:21.

can to help these people, he is such a lovely man and it is genuinely

:23:22.:23:27.

from such a good place. There is so much out there, that we need to fix,

:23:28.:23:30.

and he has such a lovely way of doing things with so much heart. To

:23:31.:23:35.

bring that cast together is incredible. So many people. That is

:23:36.:23:41.

testament to him because he is so brilliant and talented. To do that

:23:42.:23:46.

for Comic Relief, we are so excited and we had a clip for the first time

:23:47.:23:51.

the other night, sneak preview. I got goose bumps and a bit emotional.

:23:52.:23:57.

Any hints about the plot? One thing I can say, obviously David and

:23:58.:24:04.

Natalie, the characters, they were together at the end of the film, and

:24:05.:24:07.

they are together still. That is good to hear. They are married and

:24:08.:24:13.

he is doing another speech, because much has changed in the world since

:24:14.:24:18.

the last film. Since Love Actually. Well done. Wait till I get my

:24:19.:24:29.

perfect moment in! You were dying to do that! So, yeah, it's very clever

:24:30.:24:35.

how he has done it and there it are loads of things you would want to

:24:36.:24:40.

see, and also surprises. Some really funny moments. Really funny moments,

:24:41.:24:47.

I was howling and laughing. You were so close to Hugh Grant during

:24:48.:24:51.

filming, did you get to see the other cast members? This time round?

:24:52.:24:58.

Yes. Because Richard through this dinner and we were all there and it

:24:59.:25:02.

was basically just to get everyone together for the last horror -- last

:25:03.:25:11.

time, and it was very emotional, Richard thanked everyone for their

:25:12.:25:14.

time, and it got very emotional because he does genuinely care. He

:25:15.:25:21.

such a nice man. Great to hear. So many people are attached to that

:25:22.:25:24.

film and there are so many stories which reach out to people. To see it

:25:25.:25:29.

coming together, and for such a good cause. Exactly. The one thing

:25:30.:25:34.

everyone has in common, love, different kinds, and I think

:25:35.:25:39.

hopefully that message will never date. I'm really getting worried

:25:40.:25:48.

about this now. This is a perfectly cooked piece of tuna. Really simple

:25:49.:26:01.

ingredients. What have you done? A little salsa with tomato, capers,

:26:02.:26:14.

lemon, show -- Charlot and olives. Why don't you like them? They are

:26:15.:26:20.

slimy little things. We were thinking of you, down the line. So

:26:21.:26:27.

we have a bit of rocket. I hate rocket. I always choke on it, so I

:26:28.:26:36.

best not eat that live on TV. We tried to find all of your hell and

:26:37.:26:40.

put it together. I like the effort you have made. We are going to top

:26:41.:26:48.

this off with saucer. -- with the salsa. That is mean. You are putting

:26:49.:26:55.

that all over the tuna. I want you to have a good taste. All you have

:26:56.:27:01.

got to do is season it up with a bit of salt and pepper over the top and

:27:02.:27:05.

this is a very simple dish. Mediterranean flavours. We were

:27:06.:27:12.

talking about this, I don't want to deconstruct it, but little bit of a

:27:13.:27:16.

salad thing going on. Salt and pepper. You can have some cutlery.

:27:17.:27:23.

I'm fine, thank you. You have got to try this, this is part of the show.

:27:24.:27:30.

I have to try it? Absolutely. You can have something to wash it down

:27:31.:27:36.

with, so you will be good. Oh! You are smashing things up. It is rock

:27:37.:27:46.

and roll in the kitchen. You first. Think about all the money the

:27:47.:27:50.

charity that you will be raising. Grab your glass of wine. This is the

:27:51.:27:59.

right time. Jane has chosen this taste the difference rose -- Rose

:28:00.:28:10.

from Sainsbury's will stop that is really good. . The many people

:28:11.:28:21.

tempted is a heaven. But not for Martine. You need to swill that down

:28:22.:28:28.

with a good glass of Rose. What do you think? We have got you. She's

:28:29.:28:37.

not retching, that is a good sign. It's the best version I've ever had

:28:38.:28:40.

but I won't be having that again in a hurry. Fair enough! Thanks to our

:28:41.:28:47.

great guests, Martine McCutcheon, Paul and Nigel. All the recipes from

:28:48.:28:55.

the show are on the website. Next week Matt Tebbutt is back.

:28:56.:28:58.

And don't forget Best Bites tomorrow morning at 10am on BBC Two.

:28:59.:29:02.

Donal Skehan hosts the weekly cookery show, with chefs Paul Askew and Nigel Haworth. They are joined by special guest Martine McCutcheon, while wine expert Jane Parkinson picks wines to go with the studio dishes.

The programme features great moments from the BBC food archive, including clips from Rick Stein, Tom Kerridge, Nigel Slater and the Hairy Bikers.