28/05/2016 Saturday Kitchen

I'm John Torode and this is Saturday Kitchen Live.

It's great to be back and I've got two top chefs with me in the studio.

First up the brilliant Angela Hartnett, who I've admired

for many a year and now has quite a few restaurants including

the majestic Michelin starred, Murano in

And a new boy, Andy Oliver, who missed out on the Masterchef

And is quickly becoming the king of Thai food at his amazing

new restaurant Som Saa, you've got to check it out.

Good morning. Angela, you are cooking first, what

are you making? I am doing a Japanese menu. This lovely tonkatsu.

Which is basically, pork in panko with noodles. What you want on a

morning on a Saturday. Delicious. It is not just deep fried pork?

There is a lovely dress, and salad and a broth, two ways, with the

cabbage or on top of the broth the noodles.

So a little more than just broth! Andy, welcome to the kitchen, the

first time in the hot seat, what are you cooking for us? I am cooking

whole seabass with papaya salad. So, deep fried again but good for

you? Yes, lots of garlic, chilli, it is great.

So, it is a lot of deep freed cooking but all good for you.

So today's menu looks great and will sit nicely

with our foodie films from

Rick Stein, the Hairy Bikers, Brian Turner with Janet Street

Porter and what would Saturday morning be without a little

Now it's quite unusual to see our special guest sitting down

as she's nearly always on our TV screens hiking up

a mountain or walking a moor all in the name of entertainment!

Let's give a big Saturday Kitchen welcome to the woman

with the strongest calves in television,

CHEERING AND APPLAUSE. Thank you very much! Julia, I do

know a little bit about your cooking.

Yes! We met on MasterChef. We will not talk about that.

We will not but the kitchen fire was not my fault. I will leave it there!

Well, there we are. You are facing food heavy and hell. Yes.

What is your food heaven? I thought I would set a challenge for you, I

have put the food herselfen and hell into one animal, crab. I love white

crab but I hate brown crab maechlt It is gritty, salty. It is my food

hell. So, one animal, two different parts

of the same animal, the crab. So, you could be getting white crab

with asparagus, chilli, rosemary and pasta or Singapore style chilli

crab. Well... I'm going to convert you.

I promise you. Hopefully not. Maybe people will be

kind and it will be food heaven. Maybe people will be kind and it

will be food heaven. If you'd like to put a question

to any of us today then call us A few of you can talk with us live

later on. If you get to speak with us, we are asking you if Julia

should face food heaven or hell. But if you're watching us

on catch-up then please don't call Right, let's cook. It is time to

start. Angela! What are we making? We are pork, used in two different

dishes. So we have a lovely pork broth. So there is ox tail in there,

pork bone, chicken bones, the skirt of the beef and a pork loin. So we

have an amazing broth. That is finished with noodles, cabbage,

spice, seasoned up with saki and soy sauce.

It is interesting about the broth. You look at what people eat, the

broth is amazing? Yes, it is like the key to anything, the broth is

the basis. It is an amazing broth, you cannot go wrong.

I can't stand here, what can I do? You are doing the spring onions and

the chilli to make a fantastic sauce to serve with the deep fried pork.

So, there is soy, bar lick, chilli, spring onions.

Feary? Yes. And keep it rough. I want to see the

contrast of the vegetables. Good, the contrast.

Exactly. And a lot of spice on this show today.

And the tee fried pork? I came back from a trip a few months ago, I was

in Thailand. We went to this tonkatsu restaurant.

Basically, it is a menu of just pork. They serve it with shredded

cabbage, daikon, and the little sauce you are making. It is based on

the thickness and the fattiness of the pork. So really fatty bits or

tender bits and we gorged on pork and fantastic Japanese beer.

I was in heaven. It was brilliant. Sounds a joy. What pork are you

using for this? We are using lovely Birchier pork.

We dip it into the flour, egg and the breadcrumbs.

And these are panko breadcrumbs? These are the Japanese breadcrumbs.

About 10 years ago they started to come into their own. They have

bicarbonate of Sodha in there and they toast them in a little bit of

honey. It makes them crepey. It is fantastic for anything deep

fried. We use them for our Italian rice

balls. So that is coated.

It takes about four to six minutes to cook.

That is the great thing about it. The other thing about panko is that

it stays crispy? That is the most amazing thing about them. Light,

golden brown and crispy, crunchy and delicious.

Talking about things being crunchy. You are calm, and you are known for

how brilliant you are, calm and serene you are as a cook but tell

bus the heady years as being in the world of Marcus, and all of that, we

know that they are not that calm? I dare not say how long I started at

Aubergine. It was at least 20 years ago. It was a brilliant kitchen. But

these days there are thousands of restaurants. But then that was a key

restaurant. We worked from 7.00am to about midnight. Gordon was with us.

I went down to a size 10. You never ate, you never had time. Marcus was

in the kitchen, Freddie, Damian. It was a great place to work.

This is the point. With the kitchen, there is an amazing cameraderie

about it? Some of the people I have met through cooking are my best

friends for life. It is. You go through stuff. I remember telling my

mum, that I hoped one day there was a fire when a go in or it as burnt

down. She asked why I was working there?! I thought I would do a year,

it would be amazing. To be fair, since I have done that, it has been

fantastic. It is the staying point. When you

travel like you have, the influences that come from that, like this, how

does it change what you serve in the restaurants and at home? It does

change you. I went with my boyfriend. He runs a restaurant. He

has put this on his menu. An amazing lunch dish. We, our variation is the

chicken mill anyways. That is a what you do in the cafes. So that is how

you influence it. But it is great to see other cultures and opening up.

Even chatting to Andy, my pet hates are coriander but we can change

that, and I can't wait to taste it all today.

What about these? Those are the ramen noodles.

So, do you take the boiling hot broth and pour it over the raw

vegetables? That is what we do. The spring onion in there, the veg in

the bowl, the noodles on the top. The pork in there, the egg on top

afterwards. And it just, that is the great thing about the ramen noodles,

they have different variations in sizes but the key is the broth.

If you would like to put a question to us today. Give us a call on. If

you are watching on catch-up, please don't call as the lines will be

closed. We get fact sheets on the food on

Saturday Kitchen. Do you read them, John.

I do. All about what you are up to, the restaurants, everything else.

The fascinating one is this, this is a daikon. In Japanese is translates

as large root. In Australia it would have been

something different but we will not talk about that! Keep it clean! So,

the cabbage in the bowl? Yes. The spring onions and the bean

shoots. Can you use other cabbage? Yes but anything like a white

cabbage, you have to eat it raw. Something that I argue about with

chefs in this country, we like to cook them quite raw but in Italy,

they love it cooked. So I am always putting it back into the water to

have it more cooked. It is likes a par Gus, I like it

soft. I don't want to pick bits out of my

teeth! Now, the noodles are going in the broth now.

This is the beautiful broth. There is that lovely sauce. That sauce is

going there. This is a lovely golden brown. That

has had four to five minutes. This smells amazing. You can smell

it over here. It is a sweet smell as well.

Come on, chef, what is going on! In the restaurant, that is right. Every

time in a Japanese restaurant you get a broth served with everything

at the end of a meal. We went mad in the fish market. We had to unpack at

the airport as we bought so much stuff back with us.

So, you can chop this like this. You put that on top of the broth like

that. We are going to chop a little bit now. In the restaurant we sat

there and gorged on literally four different types of pork, with the

cabbage, with the daikon. What do we have? Angela's Japanese feast, or

tonkatsu! It looks fantastic and it smells even better! I will have to

take this over... What do you reckon, guys, can you smell it? You

know what, I don't care if I get food heaven or hell later, this for

me is food heaven. This is amazing. I am going to take home the recipe

to try it. Crispy pork for breakfast! I will

taste the broth first. And on a Saturday, you need some

wine. Olly Smith is on wine duty today

and the lucky fella's been down So let's see what he found to go

with Angela's crispy pork! I have come to glorious Guildford to

pick the wind. But first check out this castle and the beautiful

grounds. -- wine. With the heat of the pork dish you

could be tempted by a traditional pairing such as this from Italy. It

is impressive and beat. However this dish is inspired by the cooking of

both Italy and Japan. I found a delicious and award-winning wine

that works splendidly with the cuisine of both nations. I am

selecting Sakho. Pop that caught! -- Prosecco. This comes from Treviso,

the Venice of the North and this is grown around that area, bursting

with bubbles. We adore the stuff in the UK and sales of Prosecco have

been outstripping champagne. The pork is coded in breadcrumbs which

gives the crunch and that works with these bubbles. And the broth is

beautifully seasoned and deep. And the freshness of the wine offers a

contrast to those flavours. And then the spice in the dish, for that you

need refreshment and full on fruit. And Prosecco is the spot on wine to

bring it all home. Here is to your perfect pork! Cheers!

With spices I think wine is really important. I would not have put

Prosecco with that, but it works really well. I would've thought

beer. It goes really well with Asian food. We serve Prosecco. I think it

is pretty good. A lovely start to Sunday morning.

Andy you're cooking next, what do you have for us?

It is sea bass with a really fresh salad. Very good.

Don't forget you could ask any of us a question if you call this number

We need all your calls by 11am please!

Or you can tweet us questions using the #saturdaykitchen.

OK let's catch up with Rick Stein on his journey

Lucky bloke is in Greece today wasting no time

getting out on the water BUT ? he could easily

I started my journey in Venice. It was the Venetian coined the name of

the town, meaning middle lakes, the town in the middle of the lakes.

Famous for salt, it is the reason I'm here for the fish. So many

lovely fish thanks to these shallow and fertile lagoons.

Sorry, I am a bit heavy! How embarrassing! I must go on a diet.

No good having all these lunches. But back to the fish.

Think of these enormous lagoons is a trap for unsuspecting fish. Wild

fish from the sea. The lagoon is a tempting place for the fish because

it is warm and shallow, there's loads of food and it is a lovely

place for them to breed. And so in the winter months, the fishermen

open the rickety gates to the open sea and when the weather starts to

get warm and close them. The fish breed and they grow and there you

have it, fish, as much as you want. Clever.

If someone was making a study of fish eating in the Western world

then look no further than this place. There are more fish shops

here than anyone could believe. A fish shop to the right of me, a fish

shop to the left, every few yards another full stop -- and other fish

shop. There are fish shops on every corner in this city. Do not have a

go at me back home, if you take someone like Winchester, as far as I

know there is not one single fish shop. Here is another one just a few

yards down the street. Sardine, mullet, sea bass. And here is

another, mullet again and another fish shop. Similar things. Sea bass

again, sardine, sea bream. That is really nice. Let's just call that a

day, I think we have seen enough fish shops to shake a stick at. And

I quite fancy a coffee. I met Petros earlier and he makes a

local delicacy using the salt. I love it, I have been eating it for

ages. Basically it is the roe of grey mullet. It is expensive and

goes back to the days of the Venetian is almost 3000 years ago.

Delicious. This is why this area is famous, we

produce the very best dishes. We are famous for this. I have tasted it

before. I would describe it, in spite of the saltiness, it has a

lovely sweetness. It is something that once you have tasted it, you

have got to have more. You get addicted. So once the roe has been

pressed, salted and dried it is dipped in beeswax so it will keep

for a long time. It is not everyone's favourite. It is not

everyone's favourite, bottargo. You either like it or you do not. The

wife of Petros made a bowl of it just for me. That is exquisite. So

much flavour in that bottargo. It reminded me in a way, this is over

the top, warm seaweed on a hot beach. That lovely seafood taste. I

am a total addict. Our home will always be open for

you. Thank you. They invited me for some lunch in the garden. With

Petros I just talked about fish until the cows came home. It is rare

for me, he knows cooking and fish better than I do and he made a

simple clownfish with olive oil, parsley, chilli flakes and a lot of

lemon juice. Lots. From these fat lemons of Greece. Then he made a

stock using prawns which gives a richness. He squeezed the heads of

the prawns to get extra sweet flavour. I'm going to do this in the

future. And finally lemon zest and that is it.

A Greek person said to me recently, do not bother with the restaurants,

the best Greek food is in the homes. I totally agree. And what a lovely

dish. What I like especially, the amount of lemon juice you put in. It

just tastes so typically Greek. Almost milder than our own lemon

juice. It is fresh lemon from the garden under the sun. We have the

lake and the Sea and everything. I understand! Did you really like it?

I really did. I'm so glad you're eating using your hands, the Greek

way. I learnt in India, you only use the right hand. Why? You will have

to look it up! Do not ask me to explain either!

Anyway what a view from that lunch table and what lovely looking food.

I've got some lemons here, sadly they're not from that lemon

I'm going to use them to make a twist on that

classic Australian dessert, Pavlova.

That is good for me. No chocolate! Lemon Pavlova with crystallised

lemon and lime. And the secret of course is the egg whites. They go

first and then the sugar afterwards. Why is this Australian? I would've

thought Italian. I got my fact sheet this morning and the first thing it

said was that Pavlova was from New Zealand. Pavlova herself was

travelling around Australia and New Zealand and it was invented in

Australia. I know for sure because last time I was in the Sydney Opera

House someone gave me a Pavlova in the shape of the Opera house. Anyway

take for egg whites in a clean bowl. The way to make sure that it is

clean, my grandmother taught me, you wipe it out with a lemon. Cut it in

half and wipe it out. And if you get a bit of the egg yolk in just to it

out using a bit of eggshell. You can also use lemon to clean the toilet

bowl! Julia, you are one busy person.

Recently you slept somewhere strange. This week I slept on top of

the O2. I do not recommend it for everyone at home. It was a special

occasion. This week is National camping and caravanning week and I'm

president of the camping and caravanning club. And an ambassador

for walking holidays. I slept on top of the O2 to kick-start the Duke of

Edinburgh awards, the Diamond challenge, and that is trying to

encourage people to challenge themselves this year to do something

out of the ordinary and get kids outdoors and involved in adventure.

We have a problem with obesity in this country and if trends continue,

died 2050, 25% of our kids will be obese. So I'm all about trying to

encourage adventure and getting outdoors. That is what the O2 stunt

was about. And the Duke of Edinburgh awards, the 50th year? The 60th

anniversary. So young people from disadvantaged backgrounds can do it,

you can do bronze, gold and silver. It is about getting involved and

going camping somewhere unusual. But anyone can do it. You do not have to

be disadvantaged. But there is an age limit? I think it is 28. I

presented an award a few years ago at the Palace, the Gold award. But I

think there is an age limit. Back to the Pavlova. Egg whites go in there

and the sugar. Put that in later, not too early or they will not risk.

Then it starts to go shiny. -- whisk. To make it have a marshmallow

centre, boiling hot water, vinegar and cornflour mixed in together.

That is your little tip. It is just a recipe! You said you ramble and

walk around the country. If I am going to go for a walk today, said

this afternoon, where should I go and what should I plan on the walk?

Well we are in London filming, I will not send you to far afield,

perhaps The Cotswolds or the South Downs. You could be there in a

couple of hours. And are you going to go walking on your own or with

family of who is going with you? I do not know yet. Apparently I can

buy a book! You could buy my book! Unforgettable walks. I was not even

going to go for the cell. I'm going to make some lemon curd using egg

yolks, lemon juice, lime juice, 40 grams of butter and added it. Once

you have made this and you lit, you could take it in your caravan. Do

you have a caravan? I do not have a caravan. What do you do, it used day

in a bed and breakfast? A B, sometimes camping, hundreds of

gorges campsites all around the country. I have stayed in caravans

and motor homes. Mixed up and make it interesting.

Dwlb I have read about your Greek mother and English father is there a

walk that you love to go on, that reminds you of being young? My

favourite area to walk, well, there are two, the Lake District, as it is

heavenly, and the Peak District, as that is where I started walking with

my dad. My dad is Derbyshire born. Weekends and after school, we would

walk together across the Peak District. In the series, there is a

lovely walk in the Peak District. You can head up to Kinkeder Scout it

is a mecca for walkers, that is my favourite walking area, if you like.

How can I ask you, that you are so driven? You do not stop? Is it

something about you going down a mine and breast-feeding? What is

this? When I had my first son, I have three children but I was in the

middle of filming a geology series. We were mid-flow. I could not stop.

I had three months off, my little boy was in the back of the car, with

our lovely nanny. We toured across the country, and I was

breast-feeding at the time. We were doing things like going down mine,

so I would drop down a mine, then be back for the next breast-feed at

lunch time! You are crazy! Talking about crazy, here is a crazy

Australian dessert, egg whites, whipped up with vinegar, cornflour

and sugar. Then, make it into the Quinnels. It

goes in the oven at 135 Celsius. They go in for an hour, then turn

off the oven and leave them. We will starve with the lemon cu are, d.

It is cooked on a double boiler. How have you done that? Just use a

big spoon. This is the important part of the

Pavlova. Whipped cream and the curd, whisked up together. We have to get

you up a mountain. I do, I need the carbs.

I like the shoes by the way. I was not sure whether to go for

heels or flats. So everyone said to go for these.

So, Pavlova, crispy on the outside, marshmallow on the inside. So give

it a crack. Take a big spoonful. I'm thinking that this may be not

quite so good for picnic Put it in a box, look, that is it, with the

lemon curd over the top. And if you wanted to put in lemon rind, you

don't have to but away you go. The poshest picnic in the world.

A little icing sugar over the top. There we are, it looks just like a

mountain it is Julia's mountain to climb! Oh, thank you very much! Have

a taste of that. Tell me what you thing. That is my lovely Pavlova

with lemon curd and lemon rind. Unforgettable! They said you were

training today but this is very good.

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

Today it's a very interesting choice between two parts

Food heaven is the white crab meat and I've got a tasty

The crab is added to shallots, garlic, chilli,

I'll toss in the spaghetti and asparagus then serve the whole

lot together with a squeeze of lemon juice and finely chopped parsley.

Or it could be food hell, the brown crab meat and for this

I'll add the whole head of the crab full of that brown meat

into a sauce made from chilli, garlic, ginger, rice

I'll add some fresh curry leaves and serve it all with a garnish

No! Please, no! I want the first one, it looks amazing.

I want the first one, it looks amazing.

As usual, it's down to the guests in the studio

and a few of our viewers to decide, and you can see the result

I'm watching you! Be nice to them. I have nice so far, Angela's dish

was sublime. And your Pavlova!

Si and Dave are in Sweden and they're searching

This is the 15th century city of Yurgvl That's it, Si! Dude, you

cannot come to Sweden without investigating the culture and the

wonderfulfulness that is the smorgasbord.

It is life on a platter. This is Sweden's best-known

contribution to world cuisine. What started life 500 years ago as

nibbles to eat with drinks is now a formal affair of five courses. It is

the perfect way for us to get the lay of the culinary land! So we are

meeting Peter at his cafe. He is chef that specialises in these

dishes. Here we, are Kingy.

That looks good. We are hoping that Peter's dishes

will be the ultimate expression of this trip.

It is a pioneering style of local ingredients and traditional recipes

but with a modern, international twist.

Welcome! Thank you very much. Is that the board for the smorgas?

You are going to try the smorgas in the Nordic countries. The first part

is the herring. Very important. Then the second part of the fish.

So it comes in stages? Yes. The third dish is the cold plates. The

cold dishes like the sausage and stuff like that. The fourth is the

warm food. You can spot the foreigner coming

into the smorgas board, with a bit of this and that but that is wrong?

They build mountains. Those are the people that I sweep from my kitchen.

They don't belong here. So, what can we do? How can we help?

Of course, you are going to help us. The first course is herring! This is

the sea buck thorn herring. This fish is so rammed with vitamin

C, it turns the fish orange. Here in the Baltics they cannot get

enough of it. It is a perfect balance of savoury and sweetness.

But this is Sweden, where they love a pickled fish, so we are having

another type of herring. Good grief. That is really good.

So, this was number one. For to number two you have to work with me.

Fantastic. Put it down! You have eaten a board!

Peter is trusting us to make the second fish course, in this case a

classic Swedish smorgas starter, or in this case, a sandwich cake.

It is basically a triple decker fish sandwich, designed to look like a

cakement Make it look beautiful. Like I told you before, the view

should be nice with the smorgas, also.

That is Swedish style - a real attention to detail.

We are combining bread, salmon, cream cheese and loading it up with

of aow caddow and shrimps. These are served at late-night

snacks or at weddings! This is perfect.

-- avacado. Careful, Kingy, we will do this only

once! I fear that our efforts is more a throw back to Abby gale's

Party, than the sleek Swedish look, dude. Luckily, Peter is helping us!

Now, we need to remember the Swedish concept of largum it means just

enough. So it is important to take just enough. The idea of loading up

the plate should not exist it is bad manners. Lead your life, largum,

just enough. This is what I tell my friend, here! It doesn't work down

the pub! Funny, that! It is a really naughty sandwich. The

salmon and the cream cheese, by, God, that is good. It is a really

traditional Swedish dish, made with a lot of love from Britain.

Very good. Are you ready for number three? Oh, yes. That is the cold

course, usually sausage and cheese but it would not be Sweden without a

crisp bread. I have never had a crisp bread like

that before. We love it, don't we? This is the

Rolls-Royce of crisp breads. That is one of the things we know in

Britain, through a certain situation that makes you irritated, from a

certain store but these meatballs are super.

And for the final course, on the board, a cheeky chocolate cake.

This is a fantastic culinary journey, thank you very much. I must

say that the smorgasbord is a very beautiful thing.

Sweden... full of surprises!

James Martin is home alone, cooking for one.

His fridge is well stocked though and he's making

himself wagyu beef steak, chips and home-made bearnaise sauce!

Also Angela and Andy will go head to head

Andy thought Masterchef was tough but nothing compares

to the EGGs-treme pressure of making a simple three egg

Even Michelin starred chefs have been known to get SHELL shock

You can see what happens live a little later on.

And will Julia be facing food heaven,

white crab meat with asparagus and pasta?

Or food hell, the brown crab meat but in Singapore style spicy sauce?

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

Ok, let's keep cooking and the next dish is from Andy Oliver.

What are we cooking? We are cooking the whole seabass with papaya salad.

It is from the north-east of Thailand.

So, a whole seabass with salad? Yes, seabass and salad.

You don't have a huge amount of ingredients, many people think that

Thai has a lot of ingredients. You can pick and choose.

What are we doing with the fish? We are going score it, drop it in some

herbs and deep fry it. What can I do first? Mint and

coriander, please. Finally getting my own back! We

first met on MasterChef but now you are living the dreamment on

MasterChef, you cooked amazing food? I did, yeah. I cooked all sorts of

stuff. It was a bit of a scatter gun kind of thing. I cooked Asian,

Italian. It was with mixed success. Some good, some not so good. I

learned a lot of lessons. Does that experience mean you found

your style, the food you love? That is what you do now? When I finished

MasterChef, I did not win but I got to the final. When I finished I

tried a lot of restaurants. So in the cheffing world I spent

time in the kitchen, working for free but you get to see what it is

like. I spent time in David Thompson's Thai restaurant. It used

to be in Humberside park Corner. It was amazing there.

That was a Michelin starred restaurant but he is now? He is in

Bangkok, running one of the world's best restaurants. It is an amazing

place to eat. Bangkok enthralls me, the smells and

the sights. You get that now. In the fry, you have the seabass with the

soy and the sugar on the outside. How long does it cook for? Six to

eight minutes with lots of fresh herbs into the salad with the

lemongrass and the tiny shallots and the Kaffir lime leaves and then a

dressing with lime sauce, smoky chili write powder, Mandarin juice,

sugar and that goes over the fish when it is fried.

Is there a misconception in London or the UK about Thai food and what

it is about? I would not want to say there is no good Thai food. There is

but it is hard to find the unusual stuff. Customers are ready to try

the Thai food the way it is eaten in Thailand.

Is that because of the ingredients? Partly. Partly it is being confident

enough to know that people want, they don't want food changed for the

western pallet but how you eat it in Thailand.

The garlic? Finally slice that, then we will deep fry it in oil until it

is crispy. So, crispy fried. What is the

difference between crepey fried and deep fried? It is fried longer and

slower. So it goes crispy and golden, rather than burnt on the

outside, cold in the middle. If you start with the cold oil, it

boils up and the far lick loses the water and it goes crispy it is a

classic carne NARP Thailand? Yes, this and the deep fried shallots are

often seen. What are the rules of Thai food? It

is not all about sugar and coconut milk. They are important in the

cuisine but there is so much diversity. And it is very regional.

Different parts of Thailand have different cuisines. There are

different ethnic communities all over the country with really

different types of food. The same as Italian food. And Greek as well.

Julia, you are from a Greek background. Just a few dishes

proliferate through the country. The vine leaves. People say green curry

and that is the basis. But you're trying to educate people. Just

showing people what is out there and trying to cook recipes that are

exciting and new and original. Food like you eat in the countryside. You

know that smell, I want to rub it all over myself like aftershave! I

do not mind afterwards! So what is in here? Finely sliced lime leaves,

spring onion, coriander. And this roasted rice goes over the top. And

the dressing of lime juice. A little bit of water, lime juice, fish

sauce, sugar and chilli powder. Pretty much all of that. And the

chilli powder, how do you make that? You dry roast little hot dried

chilies in a pan and then grind it into a powder. Could you say hello

in Thai language? Very nice! We will not ask you to say more. The fish

had about five minutes. Yes, it should be quite crispy, almost

there. Just another minute. Garlic is crisping up. This is a good job

for me because I'm moving house and my hands are cut to bits! What

excites me about Asian food is the amount of aromatic. Herbs and lemon

grass and all those things. They put in a lot, not like a tiny bit. Real

generosity with the food, lots of flavour, lots of herbs and dressing.

Not shy on anything. You cheated with Rice so you always have a lot

more dressing then you have in western side. Rice is eaten with

absolutely everything. It is a very important part of the cuisine. In

Malaysia a lot of time they put everything on one plate but in

Thailand you have course after course. You tend to get a lot of

food arriving on the table at once and the idea is that you shared

those dishes. One dish would be hot, one would be Sara, the other

refreshing. If you eat a bit of one and the other it is much more

interesting than just sitting down to eat one bowl of curry. So sweet,

sour, salty and hot, that is really important. It is about finding

balance over the whole menu. So if people come to your restaurant, they

have got to order at least a couple of dishes. We are always

disappointed if we have four people sitting down and just ordering curry

when we have all these amazing salads and stir-fries there could be

sharing. We try to encourage people to share as much as possible. Is it

traditionally very spicy? That is a misconception, there are hot dishes

but also many that are authentically not spicy. You can find that

balance. And it does not have to contain coriander. Look at that!

There you go. So now simple, just plating up the fish and dressing. It

is crispy outside and soft in the centre. It is fried on the bone so

you fry it slightly longer. But when you get the meat off the bone it is

still moist. You just get stuck in the top just eating the head and

everything. I will put that crispy garlic in there as well. So texture

is important. Really important. I will pour that just over the fish

and then just toss the salad. The smell of that! You are back in

Thailand. I'm wearing a pair of shorts! Too much information! I just

said shorts it is all right! And the final thing is this roasted rice

powder. Sticky rice roasted and ground into a powder. It has a nutty

taste. Remind us what we have got. A deep-fried sea bass with the North

Eastern salad over the top. It is salad -- it is fabulous.

Ladies, you look like you want to eat some of this. It looks amazing.

Angela, you should go first as the professional. The flavours of those

salads, I cannot resist. That minty coriander.

Right, let's hope Olly's got some great wine to go with Andy's bass.

With right and spicy Thai dishes I am a big fan of modern beer such as

this IPA. But if you want a wine you have to make sure your white is

punchy and fruity. Step into the ring and get ready to rumble with

Santa Ema Sauvignon Gris. It is a knockout. This comes from Chile. It

has fantastic sunshine but also near the coast and that gives freshness.

The grape is Sauvignon Gris and it is spot-on for spicy dishes like

this. I'm all over that! The sea bass

itself has been framed with a salty soy sauce. And possessed in the wind

is spot-on to contrast. The salad is a world of fragrance, coriander and

lime leaves, and that powerful perfume of this wine is spot-on to

echo that. And then that spicy sauce, heat and sinus. And the

electrifying aromatic of this Sauvignon Gris plugs into the soul

of the dish and illuminates the day. Here is to your brilliant sea bass!

Cheers! The fish has been demolished! We

have a very fragrant dish, crispy fish. Quite a difficult wine match.

I think it really works. Not to fruity. And you have a lot of

pungent spice going on and this tempers it down beautifully. That is

a pretty good match. We have done fish and wine for breakfast!

Now let's get a recipe from Brian Turner

with the help of Janet Street Porter.

They're cooking lobster in Lyme Regis today and it doesn't

The main part of the lime Regis harbour wall is at least 700 years

old. Fishermen Barry has been in love with the sea ever since getting

his own boat aged 11. For the past 42 years he has been fishing for

everything from cod to crab. But today I'm after one of my favourite

maritime ingredients, lobster. Fantastic lobster. Is there a size

that you cannot catch it? There is. I think 85 mil, measured from the

eye socket to the back of the head. From there to there. That is the

measurement. From the eye socket back to their and if the head is

less than that you have got to chuck them back. Is there any danger that

lobster could get fished out like so many marine stocks? I do not think

so. We catch so many juvenile ones and if they have got eggs we have

got to throw them back. So they are being preserved. What is your top

other catch? Whelk. We catch them and they get shipped to career.

Could I see a whelk # I have only ever seen them in vinegar and

personally I cannot cope with them. I love them in vinegar. Give me a

whelk. I reckon that chopped up that would be really delicious. Or made

into a seafood sauce. Give me a couple to take home! We came here to

catch a lobster. So let's go and sort them out. Can you carry them?

All right. I'm looking forward to tasting the

lashes lobster. It would be served in garlic and herb butter and just

for you Janet, I will throw in a few whelks. I'm using a lobster already

cooked in stock with lemon, black peppercorns and bay leaf. So

aromatic. What you need to do, take off the floor. -- the clause. Then

we split it down the middle. Try to keep it as a whole and it just makes

it better for presentation. That is when you come across this first

little part. Take out the meat. I have kept this underdone make sure

you do not overcook it. Separate all of this. But do not throw away the

carcass. They make a great stock. Take these out carefully. And this

is when you have got to be careful. That is what you want, a couple of

those. And very quickly I will put some batter into this over a year. I

just reheated gently, I want to say that one today. A little bit of

chicken stock just to give it a bit of steam. And now we just need

something to serve it with. I want to taste a whelk. These are the ones

we got from Barry. And just carefully pulled them out. And I

will quickly chop up quite a few. They are ready to use as soon as we

want them. In the pan we have butter and a bit of garlic and Charlotte. I

want to soft in this but not crooked. Get a bit gem lettuce, it

goes in. And I have some watercress. The stalks are good for you. Now we

need a bit of salad dressing, we have English mustard, white wine

vinegar, very simple. A bit of olive oil and groundnut oil. The dressing

goes into the salad. Just lovely. I just need to put this back together

again. We put it in the wrong piece of shell and as it went that way in,

that those in. Put it on the plate. Good so far.

ORCEDWHITE Then two claws. One on there and one on here and it is

almost ready. Salad, potatoes, lobster. We just need the one thing

now. Whelks! Yes, warm them up in the

butter. A bit of chopped parsley. All we have to do is put the whelks

at that end there. There you have it, my lady, a little lobster,

potatoes, and just for you, whelks in garlic butter. Have a try.

I can't wait. Right, am I eating this? Yeah.

Mmm, I love lobster. I want to eat a whelk... Do you know what I think

that needs? What? A touch of vinegar.

Eating these whelks, it is a bit sad for me. I wish my dad was still

alive. On Saturdays, they would eat whelks, I never ate them, if only he

had done them like this. You would have had them as well.

Lobster and whelks by the sea, thank you, Brian!

Top work Brian and nice to see whelks being served too.

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Julia could be eating

Oh, it is Andrew from Derbyshire? So who do we have first on the line?

Oh, it is Andrew from Derbyshire? Hello, there.

Good day, how are you? Very good. How are you? Good. Having a nice

Saturday? Good. A great show so far. What is your question? I have a

rabbit but don't want to do rabbit stew.

Angela? Well, I would braze it down. The legs obviously first, they take

longer to cook. Then pick it down and do a pasta dish with olives in

there with lemon zest, white wine and basically make it a lovely

rabbit abaccounting. That is delicious.

Oh, yes, please. I went to a restaurant recently and had deep

fried rabbit and chips. We are loving the deep fried this morning.

Yes, absolutely! Wish dish would you like Julia to have today? He is from

Derbyshire, he must be kind... Sorry it must be with the brown crab! I

will get my dad to sort you out! Julia, you have a tweet? First up,

Saturday Kitchen, John, how would you cook the perfect steak, rubs,

herbs and what oils? I would use vegetable oil, no rubs. I cut the

fat and the sinew. Oil the meat, not the pan. Get the pan hot. Two

minutes each side, take it out and rest it for as long as you cook it

for. But Andy may put a Thai dressing on top? Or, fish sauce on

to the steak instead of the salt, it adds an OOPL Amey flavour. I'm going

with Andy on that one. And it does not taste fishy? No, it

just gives it a nice depth of flavour and seasoning.

-- umami. Next question? Angela and John, what

is the favourite dish and why? In New York, it is -- in career, the

chicken. I like the wings.

They have crispy bits of bone and skin on the outside! Andy? Slow

cooked chicken. It is served with a green Thai salad that is a hard one

to beat. Jez from East Yorkshire.

What are you up to, mate? Good morning. I'm not up to a great deal,

waiting to the football that afternoon. What about the food

question, mate? It is asparagus. I have never tried it before. I know

there are a few different ways to cook it but I wrongedered what the

best was. Angela? I would boil it and cook it

up with melted butter and a lovely hollandaise. Or if you are fancy,

cooked with a fried egg and a bit of cheese.

Yes, I am with you. Or maybe with a bit of pasta.

What dish would you like to have for Julia? Definitely, herselfen.

Next on the line is Fiona from Cheshire. What would you like to

ask? I would like to ask if there is a fool proof way to make

hollandaise, mine always, always splits. Don't look at me, mine does

as well! When it does split, a trick I use is to add a little water. And

put it in the blender. But the first secret is pouring in the oil or the

butter, rather, just, really, really slowly. You have to do it with two

people it is hard to do a hollandaise by yourself.

Or a stick blender if it goes wrong. Fiona, thank you very much. Would

you like heaven or hell for Julia? It must be heaven.

I'm not sure whether it's tougher to make them or eat them

but I'm hoping for a couple of good ones today!

I have pretty much forgotten how to cook Western food. I have not been

practicing, so it won't be great! Angela? He is talking rubbish. I

I walked past his restaurant, there were piles of eggs!

The chefs must use three eggs they can also use

of them to make them as tasty as possible!

I'll try them to make sure they're omelettes and not scrambled eggs.

The clocks will stop when your omelette hits the plate.

Let's put the clocks on the screen please.

Yes. Yep. Three, two, one, go! Oh, he has the eggs straight in the pan.

This is interesting. Look at that.

I think I have lost the egg! Oh, my goodness.

Are we done? Look at this! I told you he had practiced! Oh! Well, I

have to say, there is a new technique today, that is to break

the eggs into the pan, Andy Oliver! And this may be a two-egg omelette.

The rules are simple. It is an omelette. Are you going to

disqualify me? No-one needs to know that I dropped an egg there! I

didn't put salt in it whatsoever. Andy, I am fascinated. That is

interesting. It is looking scrambled.

Can we retitle it scrambled egg? Right.

Angela... Right... You are on the board, Angela, at 30-something.

Do you think you have beaten that? I think I might have beaten it.

Eve finance it was not three eggs. Angela, 24.08. That is cool.

Right, Andy, I really like you, right? I really like you! You got

20.52. However, I am really sorry to say, mate, that ain't an omelette.

Ladies and gentlemen... So will Julia get food

heaven, White crab meat Or food hell, brown crab meat

in a spicy Singapore style? I'll get the result whilst YOU pop

round to James Martin's house. He's cooking for one today but it's

not beans on toast for him... Oh no, it's wagyu beef

and home-made bearnaise! Of course you do scram! Of course,

people have always been cooking meals for one. In his cottage, Ivan

Day, a food historian, is making food for himself, whether for living

alone or simply being in a hurry. This is a really flexible implement.

You can cook anything on it. What I will cook on it is a kipper. This

does not look anything like what we understand to be a kipper. But this

is the original kipper. This is kippered salmon. From an 18th

century recipe. It has been salted and hung in oak smoke. A lot of

people were cooking on coal. That would flavour the fish or the meat

in a rather unpleasant way. So to stop that happening, make a little

box out of paper. Which we can put on the grid iron, A, it will not

stick, and B, we will not get the horrible smoke from the coal. What I

really need to do is get a little bit of butter into each of the

cases. It is the butter that stops the paper from burning! Cooking for

yourself in the past could be really quick and easy. Simple but also

really creative and interesting. I think that this forgotten fish dish

is. That's absolutely perfectly cooked.

Superb. The speed with which you can prepare

it and the simplicity of it must have been very appealing for

somebody live being I themselves. -- somebody living by themselves.

What I think is the ultimate meal for one is steak and chips. It

sounds straightforward. I am using frozen chips.

But it is all about the sauce and the steak combination. This is my

fillet of wagyu beef with bearnaise sauce. If it is for a crowd it is

too expensive but ideal for one. Ask your butcher for the best steak you

can get. This is wagyu fillet of beef, from Yorkshire, would you

believe. I am going to serve it with a variant of a classic sauce of

bearnaise. The first thing to make is the hollandaise part of it. To do

that you need two pans. One pan is on low. We use full-fat butter. You

cannot make this with margarine! First, I'm going to clarify the

butter by melting it, then slowly simmering that separates the salt

and the impurities. At the same time, we can prepare our reduction.

Finally chop a couple of shallots. The shallots go into a hot, dry pan.

One of the first times I made this was in France when I was about 12

years old. The same recipe and ingredients apply. Nothing changes.

A little bit of white wine... I'm adding white peppercorns but normal

white pepper will do. I'm also adding tarragon vinegar. Crack three

egg yolks into a bowl and whisk it over the heat. This is the longest

part of the dish. I'm using frozen chips. I travelled to France a lot

in my younger years. I was brought up tasting meat, you would take the

hooves off and walk it through the kitchen to warm it up! When the

clarified butter has cooled add it to the eggs, very slowly. It is

similar to mayonnaise. If I add the butter too quickly, it will split,

if it is too hot it will split. It must be tepid to the finger. If you

can handle your finger in there, the egg yolks can handle it.

When it thickens you can add in the butter faster. I am looking to make

this the same thickness as the mayonnaise. Now here is the

reduction, it has lilt real gone to nothing. Leave them both to cool for

a few minutes, then move on to the steak. When you are cooking steak,

seal it before you even think about salt and pepper. Add the oil to a

pan, add the steak and then crucially, leave it alone. I

remember the words of the Frenchman as I touched it and prodded it, he

would shout at me not to touch it. I shall not repeat what he said.

The surface of the steak will caramelise giving you a perfect

flavour. Here is a tip. Put your finger and thumb together like that.

Press this part here. Press the part of the beef in the centre, when it

is the same texture, that is rare. The next finger it gets firmer, that

is medium rare. This one, knackered! When the steak has cooked a third of

the way up it is ready to turn over. You can see, look at that

caramelisation you get on the meat. The steak is nearly cooked. It is

time to break out the frozen chips. When you take a piece of steak just

flash it through the oven. Give it two or three minutes. Meanwhile we

can finish off the classic bearnaise. Now that the reduction

has cooled, added to the hollandaise and add chopped tarragon and it

becomes bearnaise. The steak is ready. Back on the heat. The

difference between a good steak and a great steak is this next part.

Keep spilling out over the steak, layer after layer. Season with salt

and pepper and keep going with the butter. Drain the chips and piled

onto the plate. This is definitely not nouvelle cuisine. Some things

you just know are going to taste good. Then you have got classic

bearnaise to go with it. Look at that, it has taken me just 15

minutes to make it. The ultimate Chef food.

Right, it's time to find out whether Julia is facing food

And it's an interesting choice today as both heaven

and hell are from the same main ingredient, crab!

So Julia, here's your food heaven, white crab meat.

I'll add it to shallots, garlic, chilli and cooked fennel

then toss it with spaghetti along with some asparagus.

Give the whole lot a good squeeze of lemon juice and serve with just

Or you could be having food hell, the brown meat which I'll leave

in the crab and cook in a spicy sauce made with chilli,

ginger, rice wine, salt, curry leaves and sugar.

I think I have got food hell. Well it was at 201 to heaven. That was

from the phone calls. -- 2-1. Angela went for food hell! I cannot believe

it! I do not understand! You did not listen to the numbers! You're going

to go to heaven! Get Angela out of fear! -- out of here. You're going

to get food heaven, white crab meat. But first I will show you something.

Inside the head is the brown meat and it makes a wonderful sauce for

the chilli crab. But we are keeping the white meat. Andy you are on duty

with the herbs. Tarragon and parsley. And Angela,... Something

that will sting her fingers! You aren't mean! A bit of garlic and

rosemary. An infusion to cook the grabbing. Build the dish up, we have

the infused oil with garlic and rosemary first. And we layer it up.

I will take some fennel. Just slice it thinly. Put a pan on for me. The

big pan. The smaller one, Angelo is going to use that for the infusion.

Now just to get some facts straight, the Duke of Edinburgh? Well camping

on top of the O2, I did that to celebrate the Diamond challenge

which anyone can do. To challenge yourself or your family and friends,

just push yourself physically a bit. And the actual Duke of Edinburgh

award scheme is open to young people to expand their skills in the

outdoor environment. Last week I was at Buckingham Palace to hand out

gold certificates to some very happy young people. It is really a

momentous thing. And a great thing to have on your CV. So the Duke of

Edinburgh awards, the 60th anniversary. And Carol Vorderman is

taking up the challenge, she is going to fly solo around the world

as part of the challenge. Amazing. And Philip Schofield is doing a wing

walk, lots of people doing interesting things. It is all about

inspiring people to get outdoors. And it is also a national camping

and caravanning week so get out there. And you can always go for a

walk. I had this thing, the halfway point I call it, and that involves

having applied. That is a good way to start a walk! What I did in my

last series, the end point was that moment with the pie and the pint.

The Golden moment at the end, that was your reward for all the hard

work. I think when you have done before walk you deserve it. But

halfway, you might not finish. You would just stay in the pub! I'm

going to use fresh spaghetti, that can cause problems because people

often use dry. I think horses for courses, if you wanted a bit soupy,

that could work. I think you have gone for the right choice. I cannot

upset anyone else! Julia hates me! Asparagus, just peeled. A lot of

aniseed richness. The chilli needs to go in. I will strain in the oil.

This oil looks like quite a lot but when we make the dish, what will

happen is the water will come together. And that comes together to

make the sauce. Add some white wine to that. It becomes lovely. The

smell of the fennel and the chilli and the rosemary! With the White

crab meat, I would probably add some brown meat. I think she needs to

learn! Go on then! Half of the herbs going. And this is the secret. When

it is like this, just take the water and the spaghetti and pick it up and

drop it in. Do not strain the spaghetti. It is that water that

will make the sauce, all the flour in the water. Just give it a stir

and smell that. Squeeze some lemon in their Andy. If you have three

sheds in the kitchen it is not hard to do! It is really fast. Almost as

quick as that steak and chips from James! Now the rule with seafood and

pasta, do not add any cheese. Links that together. It is not greasy. It

looks fresh and advertising and delicious. Just pick it up and when

you put the spaghetti on the plate, do not try to make it fall in the

some strange way, just let it go and be free! Let it run free! Let it all

hang out. Now some herbs across the top. And as they hit the top of the

past that, you get this lovely aroma from the spaghetti at the same time.

And with that we need some wine. A fairly quiet morning with a little

bit of spicy food. We have some English wine, it is English one

week. Bacchus. Julia, try the past. -- pasta. This costs just over a

tenner and it is nice to see this thing with the English wine all over

the place. A bit of a renaissance. Cheers. Are you happy? So crunchy

and that crab meat, really good. Come back! Andy has not even any

Western food for weeks! I appreciate the fact that you spent the time to

come in and be with us. Opening up a restaurant is really hard work.

Julia, besides climbing up the O2 and all that, what are you going to

be up to next? I'm going on a book tour at the Harrogate and Buxton

literary festivals. Then I take some time off and I have a new project in

September, I cannot tell you what that is. Nothing to do with gold

shoes? I might be able to wear those shoes. But it is secret. I'm

spending time with my family, I have got three young children at home. I

look forward to having a lovely family summer. Typically running

around like crazy! And Angela? Just working in the restaurant, the

cookery school, the cafe, or busy. It is just exhausting the stop --

just exhausting. You have made up now! We have. Is that they goes on,

glass of wine, some fried fish, a little bit of crab. Have you had

fun? Can I come back next week! That is not for me to say! I have had a

great time but if you could see my fingers. I have been doing building

work. That was an injury from a Hoover! So there we are. We have a

couple of messages coming in. As it goes on to spring season, people

talking about asparagus and what is in season. We have some of the best

strawberries in the world in this country. And people out there would

love to know what they should do with strawberries. The classic is

the Eton mess. It is meringue, double cream and strawberries,

fantastic. Andy M strawberries and cream is hard to beat but Pavlova

can be pretty good. I like strawberries with some ice cream and

Nick Hewer. -- the cure. My big tip is not to put them in the fridge.

All the flavours cling to them and you do not get that sweet and

wonderful strawberry. Even the tomato or the fresh herbs, leave

them out in the kitchen and the kitchen will have that lovely smell.

It is a great thing to use the fridge but just let the food world

open up again. Like the markets in Thailand, everything is outside, not

refrigerated. By fresh and eat it straightaway. But what about the

safety advice on rice, you have got to be a bit careful. You definitely

what to cook rice completely and if you reheat it, do it thoroughly.

Well that's all from us today on Saturday Kitchen Live.

Big thank you to Andy Oliver, Angela Hartnett, Julia Bradbury and

All the recipes from the show are on our website:

Have a great weekend and thanks for watching.

entered the Radio 2 Breakfast Show's story-writing competition.