25/03/2017 Saturday Kitchen

I hope you're hungry as we've got a glorious global feast of recipes

I'm Angela Hartnett and this is Saturday Kitchen Live.

Joining me today, with his unique approach to modern British cooking

it's the award-winning Nathan Outlaw, and from New York

the world-celebrated Dan Barber who's the champion of farm

Fantastic to have you here. Our you feeling? Good. What are you cooking,

Dan? Vegetable pulp cheeseburger. Everything here, more ingredients

than I have ever seen on Saturday Kitchen. It is delicious. Nathan?

Cod and parsley stuffed jacket potato, nice and simple.

And we've got some fantastic clips from some of the BBC's top

foodies: Rick Stein, Nigel Slater, The Hairy

Our special guest is one of Britain's favourite

authors and comedians, best known for shows such

as The Mary Whitehouse Experience and Fantasy Football and, of course,

he had a number one hit with his football anthem Three Lions.

He's currently starring in a one man show all about his life,

and he's been busy supporting Comic Relief.

APPLAUSE Are you well? Lovely to see you. And

also slightly exhausted, you were doing new show last night? Yes, in

Maidenhead, I got back quite late and had to get a and look after my

children. I could have got you to work on one of the restaurants, you

would have felt the same. You like food? IBB like food. What is your

favourite food? Food heaven is Korea, at any point in the day I am

happy to eat curry. I like lamb, I thought I would combine the two and

ask for a lamb curry. I will cook you a dish with senior and lentils.

What is your food hell? When ordinary whitefish is served up and

it is like, it is good for you, I am just disappointed. How do you feel

about that? Lucky he is a Chelsea fan!

For your food heaven I am going to make marinated lamb chops

First I'll marinate the lamb chops with tomatoes,

Then I'll make fresh paneer with whole milk and lemon juice,

and then make a curry with lentils, more spices and chilli.

I'll fry off the lamb chops and serve with

But if you get hell it will be white fish.

You are going to eat his jacket potatoes!

I'm going to make a beautiful dish with hake!

First I'll top fresh hake with a panko crumb

I'll make a fresh green sauce using parsley,

tarragon and red wine vinegar, and then serve with a salad

Because you don't like fennel, either? Not really.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of us a question today then

If I get to speak to you, I'll also ask you if David should

face his food heaven or his food hell.

Depending on if you like David and everything!

You can also get in touch via social media, using

I will see you in a bit, we will go cooking. Let's go, Dan. Let's use

all these ingredients. Welcome to Saturday Kitchen, great to have you

here. It is not as complicated as it looks, there are a lot of

ingredients but we will do choose coal -- juice pulp. Why? Why are you

in London, you are a New Yorker with two amazing restaurant that you have

been here for a month, what are you doing? I am doing something at

Selfridge's, they have been amazing partners for us. On the walk to

Selfridge's, I am thinking about the menu, three blocks away is my hotel

and I am passing three juice Ariz. And I ask what happens to all the

pulp? You are doing a restaurant at about a wasted food. And they say,

take it. So we have beetroot pulp, carrot pulp. We dried it out and

baked it in the oven, it makes up much of the burger. The other

ingredients are a bonus, choose your own adventure and add what you like.

I chose to add some almond is because I love notes. We put in a

bit of tofu at the restaurant because it adds hast, and mushrooms

for the flavour. I put in a touch of garlic, I roasted this a little bit

to add depth of flavour, beans, kidney beans, I will add a little

bit of egg because we want the fat and it not so dry, a touch of

Worcestershire. I will put your burgers on. Add a little mayonnaise

if you don't mind, chef. The pulp is just this wasted bit. So we have a

grill. There are juice grades here, -- there is a juice grades here, I

thought we had one in New York but there is a real juice grades in

London, so instead of throwing the pulp away we will make a delicious

burger. You have wrote a book called The Third Plate. My next book will

be With Their Dish! What else do you cook from food that normally goes to

waste? Chefs, it is in our DNA to utilise the things that would

otherwise be headed... Be intercepted and transform it, we do

not call it waste. The ravioli we have is left over cuts of lamb from

last night with goods of vegetables in a ravioli, we sell it for ?17!

This project in coordination with Selfridge's is too whereon our

sleeves what we do every day! -- is to wear on our sleeves. We are

taking a morning drink and turning it into an afternoon burger. Bacon,

is that a waste? We convinced a farmer to raise six take some 100%

food waste, it took about nine months to raise the pigs. It is

beautiful bacon, there is no grain, it is all food waste. Converting

waste into beautiful bacon. This is not just a vegetable burger, it is a

vegetable burger plus a beautiful salad. You have the burger mix. I

would pulse it in a blender and it looks much like this. It feels quite

a thick paste? It has fat, bacon and mayonnaise. I make these beautiful

parties in the restaurant. You have Blue Hill in New York, The Farm in

Westchester, you advice to previous president Obama on all the food

waste and everything, what makes you decide this would be your thing in

New York, you would not waste anything and make your whole menu by

it? I was looking at old cuisine when I was researching the book, all

the great cuisines in the world are based on waste, but nobody called it

waste. Coq au vin is a rooster that you would just throw away. I am just

doing everything, you just stand there and chat! It is always the

same! I love the cheese we are going to put on this. These will go in the

oven? I like a lot of cheese on my burgers, I don't know how you feel

about it. I love that American cheese, the plastic cheese. I grew

up on it. I think it is just the best, sorry to all the wonderful

cheeses out there. In the 70s, that cheese was gourmet cheese. This one

is brilliant, I think. It is offcuts of cheese from Neal 's Yard dairy,

they have given us cheese that would otherwise not end up on the shelves.

You would stick this in the oven, melt it slightly. I want to talk you

through the condiments, those are equally important. When you say it

is the offcuts, it is the bitter cheese that Nathan, you will not

admitted, has in the fridge and has been left with two weeks, that Chris

Smith cheese. It makes a beautiful melted cheese. We partnered with a

bunch of vegetable processing centres, these are all waste

vegetables, they don't make it into the mix. Because they don't look

good? Offcuts, blemishes etc, so we made it into your classic

piccalilli. Tesco makes this processed beats, the cooked beats,

as they slice them all the juice is released. I asked if we could

capture the juice, they put down buckets and we had buckets filled

with beet juice, we reduced it, the natural pectin. Can I ask a

question, you used to advise Obama on food waste, have you had a call

from Donald? No, I have not got anything from Donald Trump! It will

not happen, let's be honest. What about the bread? It is a bakery in

London which takes old hamburger buns... Keep working, please! A

nice, shy boy from the states! We will start making your buns. They

are repurposed, we must be explicit. They are old bones that would

otherwise be thrown away, they are remixed with milk and East and made

into new hamburger buns. Do you like your lettuce on top or the bottom?

How would you normally do it? Do it as you would do it. And is this MA

in ace you have made? A little melees. I like a lot of fat on my

burgers. -- a little mayonnaise. We have the really crispy bacon.

If you'd like to ask a question then give us a ring

Calls are charged at your standard network rate.

Honestly, these Americans, they come over here... What happened, you just

did that very quickly? It looks like a rare hamburger. It looks pretty

impressive. And these are your relishes, a little bit of piccalilli

and mayonnaise. A little bit of this. And everything has gone well?

You have had guest chaps? Guest chefs every night. One of Nathan's

chefs went, you even do an afternoon tea? Lunch, Aston in tea, dinner.

When you approach the suppliers with this idea, they must have thought

you were a little bit crazy, at first? My wife also thought I was

crazy at first. I will do it while you chat, I will just do the work!

All the suppliers have ended up being the greatest partners. At

first I thought they would be embarrassing, we have all this

waste, but they embrace it and say if you can create a market for this,

we would be thrilled, so it has been a real educational experience for

everyone, very inspiring. Two is fine, we are good. Is that OK like

that? Pile it in. What is the name of the dish? This is a wasted

vegetable pulp cheeseburger. Brilliant. Well done.

David, Halai you feeling? I really, really want to try it. I like the

idea of it being wasted, like it has had a really hard night. Crazy! It

is a great idea. You like that? It is a really good veggie burger.

Except with a bit of bacon in it. We tasted it, it is brilliant. I love

the idea of the piccalilli, you have turned that restaurant into a real

nod to British cuisine. The basis of British cuisine is really thrift,

you guys have done it well for a long time. Is that true, thrift?!

There is lots of pickling, we never wasted stud. After the war...

Basically the Americans gave us their diet and ruined it for hours,

I did not want to say anything! Well, Dan's brilliant burger needs

a wine to go with it, Susie Barrie went to Reading

and she checked out This week I've come to Reading.

Before I headed into town to find some wines, I thought I would pop

into the nearby wildlife park and gardens to have a look around.

The idea behind Dan's juice pulp burger is brilliant. When I was

thinking about a wine to match, I wanted something with similar

ethical credentials. I have not found a wine made from a waste

product but I have a couple of options. A vegan wine, made in

Slovenia. It is Krasno, and it is a Sauvignon Blanc. But I have found

one better, it is the Miguel Torres Days of Summer Muscat 2015.

It is fresh and fruity, a lovely compliment to this innovative dish.

So why is it an ethical match for Dan's waste burger? It is part of a

fair trade project, made from ancient vines by small holders from

organic methods in the deep south. It is showing a new face to Chilean

wine, that is authentic, sustainable and delicious - just like Dan's

dish! When you taste it is soft and juicy, with lots of grapey fruit to

off set the saltiness of the bacon and tying in with the ketchup and

the acidity is ideal to refresh your palette between the mouthfuls of

tasty burger and the cheese-topped rye bun.

So, Dan, here is to waste product and fair trade wine. A winning

combination. You like that burger? Yes.

. I'm trying to pace myself. You have another four dishes to eat.

What did you think of the wine, Dan? Delicious.

It's a fair trade wine. So nice and ecological, organic,

ethical is the word. You are not drinking wine? I I gave

up wine, not because I was an alcoholic but just because I was

getting older and would be drunk on the second glass.

And you can't go to work with a hangover. Maybe in our 20s but not

in our 40s. And, Dan, there is something about

the plates as well? Even the plates are made from a waste product.

That is great. You can see the way that they are

hogging that burger. The burger is brilliant, and I say

that as a Jewish man. Nathan, what are you making later? I'm making cod

and parsley stuffed jacket potatoes. You know what, I tonight like the

sound of them! And there's still time

for you to ask us a question, Or you can tweet us a question

using the #saturdaykitchen. Now it's time to join Rick Stein,

on his trip around the Far East. He's in Phuket and visits a shop

whose speciality is dried fish, I caught the train to go further

south, heading for Phuket, that all too familiar holiday

destination for so many people. The train goes past mile

upon mile of green paddies dotted with sugar palms,

and the landscape is much lusher The thing that first

took my eye was this, which is actually

fermented fish guts. Really, I'll try anything

and I was thinking it would be really nice to take some of this

home but sadly I'm going on to Australia after this

and I believe if I took that through Australian customs

they'd lock the door Some of these things

are really quite palatable. That is actually a fillet of fish,

thinly sliced, from a really I hope that buyers from the

supermarkets are watching and taking note.

We are missing a trick by not having this mango more widely available.

Now, the pork, that has been cooked down. It is thinly cut down. It is

wonderful and sweet. Next, thinly sliced shallots.

Slices of deep fried garlic and chopped peanuts.

And some of the dried fish. This is galangal. It is becoming easier to

get it in Chinese supermarkets. Thinly slice and add those. Now for

basil. Try to get Thai Holy basil if you can. The difference is that the

Thai basil has a clove-like fragrance. It is a simple

combination of fish sauce that helps to improve the flavour of the dried

anchovies and lots of lime juice to cut through the fat from the belly

pork and the deep fried garlic. Now we are almost there. A thinly sliced

red chilli, the only kick of spice and a generous teaspoon of palm

sugar. I can't wait to taste this. When you think of south-east Asian

food you think of stir-fries and curries but these salads, we have

nothing like it in the West. The mango, the lime and the heat from

the chilli and the fish sauce and the crunchiness. It is not just

about a fishy teas but about the crunch with the peanuts. It is

really thoughtful food to me. There are some very bright people came up

with this idea in the first place. I've now arrived in Phuket, where

there is a long-established Sea Gybsea Village. I suspect a bright

spark saw the potential to put it on the tourist map and boost the

economy. But they are not gypsies as we know it. Far from being nomads,

they have lived and worked here for generations. But I was keen to go

out with the local fisherman. Southern Thailand took a big hit

from the tsunami, I was interested to know if the fishing had got worse

as a result of the huge waves. I have asked Toto what the fishing is

like. He said it is not very good but seemed to think it was a lot

better before the tsunami. I asked what happened in the tsunami, how

many of the fishermen died. He say no fishermen died, a few were

injured but all of the fishermen were out at sea, the boats road the

tsunami. It was worse on the shore. This is the kinder side of the

island, the tsunami hit the other coast? Yes, the other beach was more

affected. This beach is located in the south of Phuket but the

direction of the tsunami came from the west side of the island.

By any standard, the fishing was poor but we caught enough prawns to

make a meal for four of us. I asked the fisherman, Mattai, if it was OK

to go to his home and see the prawns cooked for us, the way that they

normally do it. The prawns were added to a hot pan with salt, soy

sauce and a little sugar. That was it. I was secretly hoping for a

prawn curry! I'm looking forward to these as I was watching them being

caught. I must say, when I watched them being cooked, I thought it was

hardly a recipe, they were basically fried with shallot, oil and soy

sauce and sugar but then I'm thinking, that is such a good way to

cook them it is very simple. But she's cooking the local stuff

that they catch on a daily basis and in an entirely sensible way. And I

just wish we had discovered soy sauce in Britain 2,000 years ago, I

just think that our food would be so much the better for it. Toto, I

wondered if you can thank them very much. They are so generous. They

have been such nice people. Thank you very much.

I will. They say thank you very much in

English. Thank you very much. He's back next week with more foodie

stories from the Far East! Rick sampled a Thai salad

using dried anchovy and I am going to show you an Italian

recipe using anchovy. They are cured anchovies, the salted

ones. I am cooking it for you, David. Are you into pasta? . I do

like pasta. And I like fish. So, are starting your show? It is on

Tuesday at the Playhouse Theatre at the West End.

It is called My Family but not the sitcom? That's it. It is a show

about my family. Mainly about my mum and dad, a little about my children

and cats. My mum died a couple of years ago and my dad has dementia.

It is really a show about how to remember people. I noticed at my

mum's funeral, people saying she was wonderful. And she was.

But you have done this before, you did My Fame.

Yes, Fame, not the Musical. That was about my life in British showbiz,

full of the most humiliating stories that had happened to me as a result

of being in this industry. How do your family feel about it,

you have brothers? Both brothers were worried about the show. It

includes a lot of stuff. That thing that the British do, about not

washing your dirty clothes in public, well it is all of that.

You're doing the Jewish thing! It is. And including this stuff that my

mum had a brilliant affair. Did she? If she met you, she would

have told you in five seconds. My mum thought it was glamorous,

with a... She was like the Simpson lady? Marge.

Yes, and so, it talks about that kind of stuff, it talks about my

dad's dementia. Would your mum have liked this? She

would have loved it. She may have quibbled about some of it but would

have loved the fact I was doing a show about her. She was a woman that

did not shy from the spotlight! The show, there is a bit where my mum

gate crashes the show, that was in the past, she really loved the

spotlight. So, she would have been on stage

with you? That would have happened. She would have loved that I was

talking about the affair. She worked selling golf memorabilia,

which is slightly odd? Not odd but she was in love with this bloke...

Come and see the show. So, it is on at the Playhouse, and

starts on Tuesday. Obviously, you write books, you have written

children's books... I have written four. Crikey, you're a busy man.

I am a busy man. And you were out for Comic Relief.

What were you doing there? We were in Kenya and Ghana, it was on BBC

One. It was the Red Nose African Convoy.

There were eight of you? Six of us, Hugh Dennis, Reggie Yates, Katie

Brand and Russell Kane, driving in huge trucks to drop of supplies for

the Comic Relief projects, mainly mosquito nets. We were at a school

in Uganda. It was an incredible, amazing experience.

How long were you out there? Was it to do with the bicycles? I didn't

have anything to do with the bicycles, they didn't trust me.

You, a Cambridge graduate! That would have been awful but my mum

would have been so pleased you mentioned that. She is happy up

there. Reggie Yates delivered the bicycles. It is hard for the workers

to get around to the villages that they have to get to. So we delivered

70 bikes and it helps the movement for the people.

Amazing! Believe it or not, I carried out the

first-ever ultrasound they have had. There is a big slum in the middle of

Nairobi, it needed this particular... You must have felt so

proud, not in a vain weighbridge is to be able to feel you are making a

difference? That is what everybody always thinks, do we make a

difference? I am just proud of, macro, what we do. We are pampered

comedians who do a little bit of help through weak -- I am just so

proud of Comic Relief. They have people there the whole time, what

Comic Relief actually does, they support local projects. It was

really helping the local people, pregnant women who do not get any

help, suddenly they have ultrasound. Michaela Cole, she watched a woman

have a baby. She was able to have the baby healthily, the baby was

fine. As a result of you carrying but ultrasound? Because I carried

that ultrasound, the baby was healthy and well! We have a lovely

tomato sauce, capers, garlic, onions, we have cut that down, I

think the pasta is almost ready. What is the secret to getting the

sweet spot? Doing that, you follow the packet instructions, I think

both Nathan and Dan will back me up, recipes are guides, they are not

exact, bar maybe pastry, you have too tried stuff, it is like

seasoning. We drain it. Al dente. Which means of the Tees. I knew you

were a smart boy! Your mum and dad will be very proud. -- which means

of the teeth. You want a little bite but not so much that you can't

digest it. Obviously on Saturday Kitchen we supported Comic Relief

this year with the Take The Biscuit Challenge.

We gave you some baking recipes and ideas for your bake sales

Harmless UK team in Nottingham - ?100.

Year 7 from Westonbirt School, Gloucestershire - ?122.58.

Nice! I am glad we include the p, that is very important.

On her own, not with a team or anything! Apparently no P. No

pennies! John and his band,

in London ?712.20. Another fabulous achievement. We had

so many entries but they were just a view of our many favourites. That

looks nice! What was the total raised? ?71.3 million so far this

year. APPLAUSE

That is brilliant. We can see you at the Playhouse on

Tuesday, I am coming to watch because your mum sounds exactly like

mine, we have the Catholic emotion. Bring your mum. You might be going,

see, I told you so! Try that puttanesca. That looks very nice. I

am always worried about eating on television. Just remember hot! It is

a live show, you don't might hanging on for five minutes, waiting for

this to cool down! So what will I make for David

at the end of the show? Food Heaven, Lamb -

First I'll marinate the lamb chops with tomatoes,

yoghurt, spices and ginger, Then I'll make fresh paneer

with whole milk and lemon juice and then make a curry with lentils,

more spices and chilli. I'll fry off the lamb

chops and serve with I'm going to make

a beautiful dish with hake! First I'll top fresh

hake with a panko crumb I'll make a fresh green

sauce using parsley, tarragon and red wine vinegar,

and then serve with a salad But we'll have to wait until the end

of the show to find out This is delicious. It has exactly

the right amount of heat in it. Nailed it!

Now it's time to catch up with Nigel Slater who's making

a couple of tempting simple supper recipes to inspire us this week.

Start by arranging some tomato halves snugly on a roasting tray,

trickle with olive oil and season generously.

And then I just chuck those under the grill and forget about them

Grilling the tomatoes like this gives them a lovely smoky flavour.

You should just have the time to put the pasta on before

I could whiz these in the food processor.

But if I do that, I risk mushing them up too small and making

too smooth a sauce - something with no texture in it.

And I also make myself an extra piece of washing up.

Roughly crush the tomatoes before tearing in lots of fresh basil.

I really can't think of the one without the other.

A lot of tomatoes are bred purely for sweetness,

and that's when you have to think, what can I do, what can I put

with them, that will bring out their natural sharpness

and what makes them interesting to eat rather than just bland?

And I put a little bit of vinegar in a bit of red-wine vinegar.

Something quite mellow, and that will...

..they're a little bit on the sour side, then I put

In this case, I'm going for the vinegar.

With this sauce, you could add mozzarella cheese or salami,

Now, I could chop these up but I want this sauce

I don't want it to have any refinement.

You know, in Britain, we tend to swamp our pasta in sauce.

And I don't think it should be like that.

That is how I bring that to the table.

And then I just toss it as I serve it.

This is one of those dishes that you really need to keep simple

so that you can taste how brilliantl the tomatoes and basil

My theory of what grows together, goes together doesn't just work

It also applies to food that has come from around the world.

I'll show you what I mean with my Friday night supper -

a delicious Thai-inspired noodle soup.

When all these ingredients come together...

..they create something really quite dramatic.

For this dish, I'm using ginger, chillies, lemon grass,

garlic and fresh coriander - all ingredients with their roots

This is the sort of recipe that I would have looked at a few

years ago and thought, "I'm not making that", because it

But in fact, when you actually get down to it, after you've

and a little bit of chopping, there's nothing else to do.

For the base of this soup, simply chop your ginger

and chillies, keeping the seeds if you're feeling brave...

slice some lemon grass for a hint of citrus,

cut some garlic and fresh coriander, then put them all into a food

processor with a dash of vegetable oil to avoid making

Now, to that...very basic paste, you can add

I love those very warm flavours - spices like...like coriander

What they add is a depth and a warmth and almost an earthiness.

So I just crush a few little coriander seeds.

It's one of those kitchen jobs I just love doing.

Fresh coriander and dried coriander give completely different flavours.

There's something almost slightly orange-y to dried coriander seed.

And a tiny bit of turmeric I put in as well.

Then it's time to start making this into a main course.

I'm gonna add some noodles to it and it can be any noodle.

It can be the really thick, beefy ones.

But there's something that feels right about using rice noodles

All I've got to do is pour over some boiling water

To soften the heat of the sauce, I'm adding coconut milk -

At this point, I could add anything else I want.

If I was feeling extravagant, some scallops.

I could put in some mushrooms or those wonderful

But I'm actually going to use some prawns because...

I haven't been extravagant this week at all.

De-vein the prawns if you want - this gets rid of the yuck and also

Add the prawns, some more fresh coriander and then season with some

And I think of it as the very essence of cooking

Drain the noodles, place them in a bowl, before ladling

It's hot, it's exciting, it's exhilarating, it's soothing -

it's everything I want a bowl of food to be.

Thanks Nigel, that looked delicious! Still to come on today's

show - Tom Kerridge is busy in the kitchen making his

He whole roasts a chicken marinated with peanuts and serves

with a fresh crunchy salad and a sweet chilli dip.

And the omelette challenge returns this week.

Sorry, it does! Dan, how right you feeling?

Will he CRACK under pressure with all the EGGcitement?

And can Nathan BEAT his record of 18.88 to SCRAMBLE up

And will David get his food heaven, lamb or food hell, white fish?

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

Nice and simple. This is a recipe from my new book called Home

Kitchen. It is a baked potato, which can be very boring, made more

exciting by stuffing it with cod and parsley, some cheese on top and

baking it to the open, served with nice watercress salad. I love baked

potatoes. There are meat recipes in this as well? They have let me do

some meat recipes, which is rare. Is it all dish is that everyone has

done, have Jacob and Rachel Dunn is? It was a really nice book to write,

I have been able... Rachel and I have been married for nearly 20

years now, obviously the kids have been around, 14 and 12, nearly.

There is lots of stuff we have done, you don't realise how much you have

cooked until you write it down. The kids are getting to the age where

they like cooking themselves and I'm thinking, well... Is that because

you and Rachel have said, that is it, mum and dad want to watch TV?!

They are quite good in the kitchen, they enjoy it. They are always

asking for recipes. I thought it would be good if you had no other

book when you left home and needed the recipes, this should have that.

There are only about 100, 120. But it is things like how to roast

chicken, make soup. Perfect when they go to college or whatever.

S So you are obviously busy with the place in Dubai that opened last

year. . Yes.

And along with Paul and Rick, with the three of you in Cornwall, no-one

stands a chance down there. Well, I will leave those guys in

Padstow. How many places have you got there?

Two restaurants, both seafood restaurants and the Mariner's Pub.

Which I partner with the Sharp's Brewery with that. And in London...

Obviously, Knightsbridge. And the Fish Kiss in Port Isaac, you

have the fishermen off the boat giving you the fish, how different

is it in Dubai? I was worried about that when I was over there but in

the world we are in now, everything moves lodgistically. Any flight that

goes into Dubai, I can get seafood from.

You are probably getting some from Japan? That was exciting to me. In

Cornwall, everything was indigenous to there. And in Britain, you get

from London lots. And in Dubai, it is anything from over the world.

But in Cornwall, we are trying to keep it sustainable. It's the right

thing to do. Right, are you happy with that, I

made a mess of that! I have a question is there a particular

question that is the best to do a jacket potato with? It's a good

question. There are potatoes marked as jacket potatoes to cook with but

I like the Diseree, they are not normally marked as such but they

come out really nice. There is one that begins with a V. I can't

remember what it is called. Do you know what I am talking about? The

Violet potato. I have never heard of that.

There is one that you can buy at the supermarket, it says you don't have

to add any butter or cream. Vivaldi? Is that the one? It is.

Gosh, we don't even have to add butter! There can be some amazing

potatoes. Right, I have grated your cheese here.

And that is the end bit. I have used some of that.

You can take the rest to your restaurant tonight! Yes! You have

poached the cod. I have poached it in milk and added

a garlic clove and a bay leaf. A nice touch. I will make a

dressing. What I think, Dan, when you are talking about waste food but

utilising everything, they have a brilliant market there, Union Square

Market. The one thing that I think they do better than us, is when you

go in the seasons, autumn, it will be 30 stalls of apples. Yes.

You don't see bananas, strawberries, blueberries, it is incredible, when

it is potatoes, it is just potato. It is incredible.

You do good things in New York? Thank you for recognising that

It is the one thing you do better than us. We're are we're allowed

that! That's right! So a little bit of lemon juice in there.

Yes. So, the mix, I have added the fish,

it is slightly undercooked. That is not a bad thing. We are putting it

in the oven. So you don't want it to become dry.

Could you do this with salmon? The possibilities are endless with

jacket potatoes. It is not the usual sweetcorn and

tuna. There is nothing wrong with that.

That's quite nice! This sort of thing works well with the waste

fish. You have so many ingredients you

could stuff into it. Yes, I'm looking at this, it is a perfect

dish for wastage, old potatoes and left over scraps of fish it is

perfect. And the cheese is over the top? Yes,

sprinkled on top. You can do this beforehand. You can take your time.

The one I did the other day was left over lamb shoulder that was slow

cooked and mixed in there with peppers.

That must have been good. Whose recipe is this? Which member

of the family? Rachel likes to do this sort of stuff and the kids get

involved that is nice at home, they can get involved and help out.

That's right. We don't want you taking the credit! Sometimes the

kids can be a bit fiddly. So they can get involved and do their thing.

So in the oven? Yes, for 20 minutes. And I have watercress and lemon

segments here for you. Then what is next for you, Nathan?

You have all of the restaurants, you're doing the books. Will you

continue doing other stuff or settle in for a bit? I have a lot on my

plate at the minute. There is an academy in Cornwall, over two

campuses. That is nice to go back to school to see all the kids. About

eight or nine time as year I go down there and mentor them.

Is this a good way of recruiting the next generation of cooks? Yes. We've

been doing it for five years b 14 or 15 guys have worked with us. Some

have gone to great things. One of them worked with you.

That's right! So, it's good to get back in the kitchen and show them

the basic stuff. I really love the classical stuff.

We do live, cooking at the moment, some of it is a bit wild.

You don't see as much proper classical cooking. It is important

that the younger chefs come into the industry knowing all of those

skills. A little bit of lemon on there. It

looks stunning. So, name the dish, Nathan.

So, you have cod and parsley stuffed jacket potatoes.

It looks fantastic! Right... Let's see what David... You sort of just

smiled there. I feel bad. I was negative when Nathan flagged it up.

But, now, I have to say it looks fantastic.

Well, try. Give it a go. Be careful. Is it hot again? Yes, we are out

to... You're out to burn me! Yeah. Nathan when did you notice you were

good at cooking? Well my dad is a chef. He has always cooked since he

was 15 years old. Now he works with me in the London restaurant.

He taught cooking? Yes, he has been doing it for 40-odd years. So.

I love it. A proper family business. What do you think? I like it. I am

getting over my white fish hell. It's nice. The fish is hidden.

That's the beauty. You don't know it is there.

So we are heading back to Reading to find out which wine Susie Barrie has

picked to go with Nathan's spectacular spuds!

Nathan's recipe is simplicity itself. And it is fan testically

wine friendly. I only have to choose a wine that will not overwhelm the

subtle flavours of this lovely, comforting dish. So something like

this crisps, light, Rueda from Spain will go with the cod and the

parsley. But also I could go for a softer, Creamer wine to tie in with

the baked potato and the cheese. So that is what I have done. I've

chosen the Louis Latour White Burgundy Chardonnay 2014. It is from

France. I know that not everyone is a fan of shard any. But don't be put

off. This comes in all shapes and sizes. This is a very elegant, dry

and a refreshing wine that perfectly compliments Nathan's dish. --

Chardonnay. When you smell it, is it is compared with hay, and Bury

aromas. There are gentle orchard fruit flavours to cut through the

cod and fresh acidity to cut through the potato, the milk and the cheese.

But importantly, this wine is stylish and understated and totally

in balance with the flavours in Nathan's dish. So, Nathan, here's to

your cod and parsley stuffed jacket potatoes. Cheers! Nathan, do you

like the wine? Does it work for you? I love it. It works really well.

Susie is always cracking with the wine.

And you are happily tucking away? Yes, it is nice this dish.

And Dan, the wine? You have fantastic wines in New York do we

have any recycled wines? Yes. Right, over to Si and Dave,

The Hairy Bikers, and they're doing 'We're about to prove the marrow can

be great by packing it with a punchy sauce 'made of British beef

and fresh British vegetables. 'Flavoured with red wine and a bit

of chilli to give this humble 'And to top it off, we've got

a lovely bit of mozzarella.' I'll Basically, we're going to build

the stuffing for this marrow first 'Add a good glug of olive oil

to a pan 'and fry the onion and carrots with two stalks

of finely diced celery sticks. Cook it over a low heat.' Have

you seen what we're doing with this? We're just cooking it down,

getting some heat through it. We're building the flavours up

because poor old Mr Marrow hasn't 'Next, add some nice minced beef

to the pan and brown gently. 'Then chop two garlic cloves

and sprinkle on a bit of sea salt. 'Using the side of your knife,

blend it to a paste and then add it Dried herbs are great for this

because we want the oregano to cook If you don't like it spicy,

don't put your chilli flakes in. 'And finally, a teaspoon of caster

sugar.' Give it a crush. And the base to the

stuffing is tomatoes. If you're using tinned tomatoes

for this recipe, use one tin. If you're using fresh,

it needs to be seeded and skinned They're canned cherry tomatoes cos

we're feeling a bit flush. It's up to you if you use

tomato paste or not. If you use fresh tomatoes, you

definitely will need tomato paste. But we'll just use a little

bit of tomato paste. Now, the marrow is full of water,

so the sauce that we stuff it It may look like I'm using a lot

of flour, but I'm not, we need this to be like wallpaper

paste, really claggy. Now what we're going to do

is we're going to add And 300mls of beef stock...which

is just about a glass. And then just very gently,

cos our pan's a bit small... Then what'll happen is that flour

that Dave put in before will just absorb all those cooking juices

and it'll taste fantastic. Now we leave that to cook

for about half an hour. Which gives us time to prep

the marrow and to make I'll make the sauce

and you can prep the marrow. 'Get a big, sharp knife and split it

in half from top to tail, 'then get a spoon and scoop out

all of the seeds.' Of course, where we take the seeds out,

it leaves us with a very, Right, I'm going to add to the white

sauce some Cheddar cheese. And to give our Cheddar cheese

a little bit of zip, Now, if we put this in the roasting

tin like this, it will roll about all over the place,

so I'm just going to And it will sit

there loud and proud. Now it's time to put

Percy in his tin. You don't have to, but because I'm

paranoid, I'm going to oil 'Season the cheese sauce

with a pinch of white pepper and salt, 'then whisk it until it's

blended to perfection.' That is the consistency

of the cheese sauce Take the cheese sauce off the heat

and cover it with clingfilm to stop it getting a skin on top,

then check the mince to see if it Add salt and pepper to taste,

then it's time to stuff the marrow. So with a happy heart

and a cheery grin... We're just about to

give Percy a grin... We could do cookery

and poetry, couldn't we? Now the time has come not to harrow,

it's time to put our We're going to put the top

on with cheese, as much All right, all right,

shut up and get on with it! Once you've removed the bay leaf,

spoon as much of the mince into the marrow as you dare,

then pour over a generous drizzle of cheese sauce and top with some

chunks of torn mozzarella. It's like a living,

breathing thingy. Buffalo mozzarella comes from,

unsurprisingly, the buffalo I bet it's a swine

milking a buffalo! Finally, cover it in foil and pop it

in a pre-heated oven at 160 Then remove the foil and cook

for a further ten minutes. You just put it side

by side and that makes The first thing that strikes me

about this is there is a lot of good You can serve it with a green salad

or a great big bowl of chips. Marrow can be a great

base for lots of sauces. We used minced beef,

but you can experiment Italian sausage is

particularly delicious. Or keep it vegetarian to make

the most of your home-grown produce. And there's more from Si

and Dave next week! First up its Allison from York, what

to some of you at home. First up its Allison from York, what

is your question? I just want to say I've got some turbot in the fridge,

in the freezer, I just want to know what to do with it. You have the

right guy, what should I listen to? Get your other night and heart, take

a nice open where dish, put some potatoes in it, maybe onions. -- get

your oven nice and hot, get some nice openware dish. Bake the turbot,

all the lovely juice will go into the potatoes and it will be so

tasty. Sounds gorgeous. Heaven or hell? I love fish but I also love

lamb. I'm going to say have. I thought she was going to say I also

love David. Eight weeks? Catherine says I have loads of eggs in the

fridge, what can I make other than an omelette, and don't say a fried

egg? And Tom says going to Porthmadog soon, we'll be going

rates climb hunting so looking for healthy ways to cook with some veg.

-- razor clan hunting. Poach the egg, do it six minutes, peel it,

peel it when it warms up, is good to touch, great it over any salad.

Lovely on leaks, jam lettuce. And then the razor clam? Healthy ways to

cook with some veg. Steamed them open. Start with onion, carrot,

celery, leaks, dice them up, she said healthy but you need a bit of

butter. Put in your razor clams on top of the vegetables, a little bit

of white wine or cider or something and steamed them open, put them on

the table and go for it. When you are off to Porthmadog, that is what

you have to do. Sam from Southampton?

I just want to know the best recipe for chicken fillets? I hear you are

11 years old? How are you doing? Good. Put it in a pan, skin side

down, stick it in the oven, Cook it all the way through, let it rest on

the counter for at least five minutes and then slice into it with

salt and pepper, nothing else. Keep it simple. Nathan? Chicken? I would

read it, put garlic butter inside... As you can tell, I am not scared of

that! Sam, heaven or hell? Heaven. And LV from Kent, what would you

like to ask? I have an awful lot of wild garlic in the Kenton full -- in

the garden. I have already made a lot of pesto from the -- for the

freezer, so what should I do with it? It is like rocket leaves. Not

preserving it, it is a nice way to do as stir-fried. Not preserving it,

just Google it?! You could squeeze out all the water you have in it and

freeze it into little portions and save it, I think that would work...

Could you pick a lead? Could you make an oil out of it? You would not

make a vinegar? I think you want to keep the green colour. It would make

a lovely mayonnaise. Mayonnaise in the fridge, oil and pesto. Elfi,

heaven or hell? Heaven. Everybody is loving you.

Dan it's your first time, anyone on the board you'd like to beat?

All of them. Fighting talk! I don't have my pan. Oh! This is a Donald

Trump style plan. Do I had to eat this?! I have to get my pan heart of

a one second. He is reinventing the rules, should I get a copy? Dan, we

don't want anybody accusing us of not doing the rules, it is not a US

election or anything like that... Yet. I was thinking the same thing.

I think the whole thing has been fixed by the Russians.

You both know the rules - You must use three eggs but feel

free to use anything else from the ingredients

in front of you to make them as tasty as possible.

Please let it resemble an taste like an omelette. Are you ready to go? He

is very meticulous! Nathan, I think you should learn from down. Three,

two, one, go! -- I think you should learn from Dan. Oh, no! It has gone

horribly wrong. You stitched me up. Oh, my God! Oh, what?! Oh, my God.

Wipe that out. Sorry, I know I am helping. That was a total stitch up.

Go on, then you can beat people on the leaderboard. Your time has stop.

Don't worry, we will wait for his. Wow. Wow! Oh, very good! Recovered.

I am not on this show every week, but those are the best omelettes

I've actually seen on this show. You had a little hiccup but it looks

like an omelette. Nathan, you should have said you were claiming it's

like a Christmas pudding! At burnt flavour on the edge. That is quite

nice. What is the timing? Hold on! Just a little hint of salt! It is

very rare I can never criticise your food, Nathan, one time I can. Do you

think you have beaten 18.80 eight. No way. You didn't. 53.16 but, to be

fair, it was a good omelette. Dan, what do you think you got? I was

slowing down. It should have been 20 seconds. I think I had 15 seconds.

You got 50.20. Pretty appalling but, to be fair, I will not put either

review in the bin because both of you made a semi-decent omelette and

I think David would agree. I would eat it. Dan, you are down here, my

dear. Nathan, I will not put you in the bin, but better luck next time.

So will David get his food heaven, lamb or food hell, white fish?

We'll find out the result after Tom Kerridge treats us

to to his version of the perfect Saturday night chicken satay.

Now how do you fancy spicing up your weekends

One of my favourite Asian foods is satay chicken and I'm

here in China Town to find all the perfect ingredients to make

I might have two Michelin stars under me belt but I'm no expert

when it comes to Oriental cuisine so I've asked Norman Musa,

a self-taught Malaysian chef to take me shopping.

Every week Norman serves a right tasty nosh at his massively popular

supper clubs in London and he's giving me the low down

No, you're not thinking of using peanut butter, are you?

That is the laziest way like to cook peanut sauce.

In the UK we use light soy sauce or dark soy sauce.

Now this one has got palm sugar in it.

So, basically, this kind of like caramelises the peanut sauce.

Norman suggests I help him prepare for tonight's supper club so I can

get me head around the satay recipe and I think he's going to be

Norman's marinated chicken thighs in cumin, turmeric and lemon grass.

So, basically, you don't want to expose the skewer.

As you can see and I don't want to see any wobbly satays from you.

You don't want it to be big because you want to make

I was doing that one for me, I was just bring a bit greedy.

Look at the size, this is Norman and this is Tom.

While I get to grips with these skewers, Norman whizzes up

the peanut sauce starting with Lemon grass, ginger and garlic.

I'll add a bit more chilli paste in there.

They've been toasted, cooled and then crushed up.

The sauce is finished off with tamarind juice,

coconut milk and the ketchup manis, which I can't wait to taste.

It's like soy sauce on steroids, isn't it?

It's a little bit like black treacle and quite salty.

I will remember that and it will stay a secret.

'Norman's not doing much for my ego 'but there's no time to dwell

on that now 'cos the guests are arriving and I need to get my

OK, everybody, I think you might want to take your seats.

And that's to go with the peanut sauce.

Don't worry, there's some more coming.

'The satay skewers are going down really well 'and luckily there's two

Norman is a legend and I can't wait to put everything I've

I'm taking satay and turning it on its head to give your taste buds

'Norman made fab chicken satay skewers with a peanut dip 'but I'm

going to do it the Kerridge way.' I'm going to marinate the chicken

whole in the peanut sauce and roast it rather than use it

First marinate the chicken in cumin and turmeric.

Don't be scared of getting your hands bright yellow.

Rub the paste right in cos all of that is flavour.

Chill that in the fridge overnight and crack on with the satay sauce.

Remember, it's not for dipping the chicken in.

'I'm going to slot the sauce on the whole chicken and roast it.'

So all those kind of peanutty flavours go into the chicken.

I'm blitzing lemon grass and garlic with galangal,

It's very similar to ginger except it's like its posh brother.

You can find galangal in most supermarkets now.

Then mix in a whole tin of coconut milk and the zest of a lime.

And this lime zest is the counterbalance to the sweetness

in the coconut milk, the yin and the yang I suppose.

I'm going to put about two tablespoons in there,

that's cos I'm big and strong and very, very brave.

I've roasted 250g of blanched peanuts.

And they smell amazing, they're all toasted and lovely.

And not a jar of peanut butter in sight.

I'd hate for Norman to have to come round here and tell me off.

Cool 'em, chop 'em and now stick in Norman's secret

Now, this would work really well as a dipping sauce but I'm not

I'm going to smother this all over the chicken.

The chicken's going to sit in there and cook for a couple

Then I'm going to turn the oven right up and giving it a really

lovely peanut crumbly crunch on the top.

'While the chicken's doing its thing I've knocked up a fresh 'crunchy

salad with a beautiful Asian dressing.' It's the perfect balance.

Now, I know it doesn't really look that appetising but I can promise

Serve it up with the salad and a sweet chilli sauce.

See what you can do given a bit more time at the weekend with the amazing

Right, time to find out whether David is getting his food

Only the callers went for heaven but, Nathan, what would you have

chosen? Hell! And David? I was going towards the heaven side.

So, you guys get rid of the hell, please. Brilliant. Thank you. So

heaven, so what we have done is we have the beautiful lamb chops.

We have made our own home-made paneer with milk and lemon juice. So

it is Bruening to the boil, you add the lemon juice, it splits and you

set it overnight. We make a fantastic lentil daal with the

onions, the turmeric and the chilli and garlic. Dan, you are making the

marinade for the lamb. The onions, the tomatoes, the lemon, the garlic.

Nathan, you are helping with the lentils.

How long, 17 seconds? You are getting into it now! It can be as

hot as you like. I like it pretty hot.

All right. So add a little more chilli.

What are you doing after the show? When you finish after the show? Do

you eat? My show? Yes. I tend to eat before it. I would

worry it is two hours long, I might collapse otherwise, I might get

blood sugar issues. But I try to eat healthily with a long run. It is ten

weeks, if I just eat hot dogs... That went be good.

I eat sushi a lot. Oh, OK. That is pretty good. It is

quite light. And I missed before, you are now doing a bit of

restaurant reviewing aren't you? You should be careful! It has been a

laugh. Getting paid to eat food. And, if you are not a fish lover? I

have been a bit harsh on the fish. I'm sorry, fish, about this.

I do like raw fish. I like Japanese food enormously. I don't get to

choose. They tell me that there is a new opening to review. I tend to go

wherever they send me. But I don't know very much. I don't know if you

noticed this. They just want me to write interestingly about my day at

the restaurant. That is good as you are doing it as a punter's

perspective. You are not a foodie, thinking that was not done

correctly. You are thinking about the atmosphere, the service? Yes.

The last one, it is this Sunday, it is mainly about the fact the day

before the restaurant I had microed leftover soup. I did not wait for it

to cool down, I have a very badly burnt oesofhagus! So it was mainly

about trying to eat this lovely food with a burnt throat. So it was more

about my day, really! Oh, my God! And why do you love curries? Where

did that come from? I can't believe your mother was cooking curries? No,

my mother was a terrible cook. Your poor mum.

God love her, she would boil a big vat of water, throw in a chicken

claw, and that was essentially chicken soup.

The first time we went out to eat, it was a curry restaurant. I

remember thinking it was amazing a whole other world of taste.

From then, I have always liked spicy food with a lot of taste. Also I

really like food not to be dry. And curry involves a lot of sauces. So I

am keen on that. Good. We are frying up the onions. I

will add that there to it. That is looking good. Also, congratulations,

the show's been awarded or nominated for an Olivier? Yes, it's been

nominated. Here is an interesting thing, maybe, it's been nominated.

They don't have a stand-up comedy category in the Olivier awards, so I

have been nominated in the family and entertainment category. The

other people are Cinderella at the London Palladium, the Red Shoe,

which is a ballet, and Peter Pan at the National. So my show is very

different. I can imagine. I think your mum

would demand you win. She definitely would. She would ask

Lawrence that I win. But my show is very much about family but not

really a family show. If you have a 12-year-old, don't bring them.

Honestly, don't bring the 12-year-old.

I remember the comedian, there is a woman when did a stand-up, someone

had brought a 12-year-old, she said she was not responsible as to what

happened after. I write children's books,

occasionally, I look into the audience, and someone has brought

their 12-year-old but there is nothing that I can do about it.

Dan has the yoghurt spices, for the marinade for the lamb. With the

youing hurt, the spices, the tomatoes. That can be left over the

meat overnight. In terms of cooking curry. Are you

thinking, trying to cook it properly, not properly... No! No! I

am trying to think that! Is it your own spin or very much like you would

have it in an Indian restaurant? I do research about it. I will tell

you about a great restaurant to go to, an ex-chef of mine who is

Indian. His wife always made our staff food. Angie would come in with

lovely paneers and Daals. So I think with curry, you can add your own

interpretation. I don't know about Nathan or Dan. But I like curry

spicy but where I am rubbish is Thai food. I cannot cope with the real

heat. That kills me. I love that

But in America, it is more Japanese, Chinese.

I have never had a good curry in America. Sorry. I don't know if they

can do can you. I'm sorry, we are being a bit hard on Americans here.

We love Dan! Where is there a curry place in New York? I don't know of

any place that is devoted to curry I would recommend. But there are a lot

of Indian chefs in New York. But a lot of chefs we use, like Jean

gorge, who uses a lot of Thai spices on his food.

But I have eat no-one Dan's restaurant it is special.

I'm sure it is brilliant. It is such a great idea using that waste food.

So, the chops are cooking. The daal is finished. That will be added to

the cauliflower. Then the little onions. They may be a little raw.

I don't know how you can speak and cook at the same time.

She is multitasking. I'm amazing. . I like them pink! Thank you! You

are the discusser we like. You put down a pasta and they say that they

are gluten free! Nathan, you put the daal there. Watch them as David

likes them pink. How pink? Not raw. But not well done. It is nice to

leave you boys to do something. Given I have done it all day long.

What about the paneer. That goes in at the end.

OK. I will let you plate up. There is a nice plate here, Nathan.

I think go in with the paneer now. Now? Perfect.

So, is that like halloumi, it will not melt? No. And we have made it.

You made it?! And a few lentils in here and then the lamb chops on top

of that. Beautiful. Dan, can you get the knives and the forks, please.

Nathan on the plate, let's go. Dan, let's go, boys otherwise it

will never happen! So, Susie has chosen this rose, it is La Huasa

Zinfandel Rose 2015. When my chefs have finished they will come over

here, this wine is from Marks Spencer.

Let's go. Let's go! Well that's all from us today

on Saturday Kitchen Live. Thanks to our superb guests,

Nathan Outlaw, Dan Barber, David Baddiel and to Susie Barrie

for her fantastic wine choices. All the recipes from the show

are on the website: Next week John Torode's here and I'm

back in a few weeks But don't forget Next week John Torode's here and I'm

back in a few weeks. Best Bites Tomorrow morning

at 9:45am on BBC2 ? bye for now! MasterChef is back, to find the

country's best home chef.