:00:31. > :00:36.Good morning. Welcome to the final Saturday Kitchen Best Bites. We
:00:36. > :00:40.have had a short break from cooking live in the studio, but I have more
:00:40. > :00:45.fantastic recipe highlights to bring you.
:00:45. > :00:48.Coming up: Nick Frost dropped in for a chat about his latest film
:00:48. > :00:53.and to tuck into a cheats cranachan souffle.
:00:53. > :00:58.That is amazing. We are lucky to be able to invite
:00:58. > :01:01.chefs from all parts of the world. Aggi Sverrisson is from Iceland,
:01:01. > :01:06.his incredible food has won him a Michelin star.
:01:06. > :01:09.The idea with the cod is to cook it on one side.
:01:09. > :01:12.Judging by the cod dish made with pearl barley and lemon puree, you
:01:12. > :01:17.can see why. I love it
:01:17. > :01:24.Silvena Rowe is a chef who keeps me on my toes.
:01:24. > :01:27.How would you like this? Any way you like! Her visit in March was no
:01:27. > :01:35.exception, the chicken chilli and haloumi spring rolls was as spicy
:01:35. > :01:39.as she is. Singer Sharon Corr took a place at
:01:39. > :01:43.the chef's table to face her food heaven or food hell vote. I had
:01:43. > :01:50.Singapore style chilli fried hake lined up for food heaven, but did
:01:50. > :01:55.she get her hell? Salmon with home- made dill mayonnaise instead.
:01:55. > :02:02.Now, whether it comes to the Italian food, we are lucky enough
:02:02. > :02:06.to be able to call on truly amazing chefs. They don't come better than
:02:06. > :02:12.Theo Randall. Great to have you on the show, Theo.
:02:12. > :02:20.What are we cooking? A delicious sir loin steak. With it we are
:02:20. > :02:25.making a sauce of fresh Chile, parsley, salt and vinegar. Frito
:02:25. > :02:29.misto. I am making a batter for misto. I am making a batter for
:02:29. > :02:35.that. This is with double zero flour,
:02:35. > :02:40.warm water and oil? Yes. Now, let's get the steak on it is a
:02:40. > :02:45.big steak. This is sir loin steak? Yes, sir
:02:45. > :02:50.loin steak. Aberdeen Angus. It is nice to keep the fat on, that holds
:02:50. > :02:56.the flavour. So put a bit of oil on there and a little bit of rosemary
:02:56. > :03:04.on to the skin, on to the flesh, rather. That give it is an extra
:03:04. > :03:07.bit of flavour and you need a halt griddle pan.
:03:07. > :03:17.-- a hot griddle pan. Almost smoking.
:03:17. > :03:18.
:03:18. > :03:24.So, oil the meat, not the pan? or the pan will catch fire.
:03:24. > :03:30.Now we are peeling some artichokes down. These are so small they have
:03:30. > :03:36.no choke in there. There is a lovely sweet artichoke.
:03:36. > :03:42.A lot of people think, the lettuce and stuff, the French cook with it,
:03:42. > :03:48.deep fat frying it is unusual? you cook it, it becomes sweet. With
:03:48. > :03:55.the vinegar, it make it is sweeter and give it is a nicer taste. In
:03:55. > :04:03.Italy they use this type of lettuce grilled as an anti-pasta.
:04:03. > :04:08.In Birmingham they use it as well? Yeah, we call it radesho! We don't
:04:08. > :04:12.put it in the fryer, though, chef. We use it, but I find it bitter,
:04:12. > :04:22.but using the batter, the vinegar you are breaking it up. So that is
:04:22. > :04:27.nice. Now a lot of people think there is
:04:27. > :04:34.a lot of waste on artichokes, there is more on the bigger ones? Yes,
:04:34. > :04:44.not these ones. Often you can get them in jars, but
:04:44. > :04:45.
:04:46. > :04:53.you can cook those with olive oil and in the pan? Yes.
:04:53. > :05:00.And here we have Jerusalem artichokes.
:05:00. > :05:07.They have huge plants. It's amazing, you get the little roots, these are
:05:07. > :05:12.from the roots? It is a very underrated vulnerable. It is
:05:12. > :05:17.delicious, but don't eat it raw, it will not agree with you. So some
:05:17. > :05:27.nice slices there. They are great for purees and
:05:27. > :05:28.
:05:28. > :05:32.soups? Delicious in soups. Now, the radicchio. You take the
:05:32. > :05:40.outer leaves off, you want the heart just really.
:05:40. > :05:45.Now, with this do you want a little bit of salt in there? No. So, we
:05:45. > :05:50.have the egg white here and I will fold it.
:05:50. > :06:00.This lettuce if you cut it like that, then pull it you cut the
:06:00. > :06:01.
:06:01. > :06:07.heart into 2cm slices. Throw that in with a few sage
:06:07. > :06:15.leaves. Now, the steak is cooked perfect on one side. Look at that.
:06:15. > :06:21.Now we need very hot oil, but 180 degrees. Mix the batter. If there
:06:21. > :06:27.is too much batter, it becomes clogy. You want it lightly covered.
:06:27. > :06:33.Then add them in one by one. So, you are just lightly coating
:06:33. > :06:41.it? Yes, if there is too much batter it is not very nice, then it
:06:41. > :06:46.becomesing soy. You want a nice, crisp vegetable.
:06:46. > :06:56.And with the batter you didn't need to flour it? No, it has the egg
:06:56. > :07:06.white in there to seal it. A clove of garlic, crush that with
:07:06. > :07:06.
:07:06. > :07:12.some sea salt. This is to go on top of the steak. It adds a nice
:07:12. > :07:19.acidity. This chilli smells really hot! I am going to cut this into
:07:19. > :07:29.nice little pieces. It is like a salsa to go on the
:07:29. > :07:29.
:07:29. > :07:35.top? Yes. I started this in a place called Pansano in Tuscany. They had
:07:35. > :07:40.amazing steak with the fillet and sir loin. They served it with a
:07:40. > :07:46.plate of deep fried artichokes. It has stuck with me ever since.
:07:46. > :07:51.With a good steak, do you say the rarer the better? It depends on the
:07:52. > :08:01.cut. Sir loin, you keep the fat and cook it until it is crispy, then
:08:01. > :08:09.let it rest. It is delicious. With fillet, I eat it in a
:08:09. > :08:19.Carpaccio style. Where have you been to get that
:08:19. > :08:28.
:08:28. > :08:34.tan? I've been to Antigua! Let's just check the frito, misto.
:08:34. > :08:39.Don't forget that the recipes for today's programme are on the
:08:39. > :08:44.website, bbc.co.uk/recipes. Now a little bit of vinegar in
:08:44. > :08:50.here? Yes with a bit of olive oil. Taste that.
:08:50. > :08:57.A bit of salt. Give it a mix. A bit of seasoning.
:08:57. > :09:03.It looks good to me. Delicious! Really good! These, two
:09:03. > :09:07.or three minutes in the fryer? little bit of light colour. They
:09:07. > :09:11.are ready, take those out. Get the steak off.
:09:11. > :09:16.Do you want salt on there? Yes, a bit of salt.
:09:16. > :09:21.They are great the griddle pans. They are handy. Brilliant for fish,
:09:21. > :09:30.but the secret is, oil the meat, not the pan.
:09:30. > :09:36.Yes. I have let the fat stay on there.
:09:36. > :09:41.Let's seal it and I will cut nice thin slices. On top of that we are
:09:41. > :09:47.adding our sauce. A lovely bit of meat, this.
:09:47. > :09:57.Pop that on the plate. You could do this with rump steak.
:09:57. > :09:58.
:09:58. > :10:04.Rump would be delicious. So, the vegetables all lovely and crisp.
:10:04. > :10:14.Then add some of the beautiful sauce you have made.
:10:14. > :10:17.
:10:17. > :10:23.And there you have my grilled beef sir loin with radicchio and sage.
:10:23. > :10:28.That looks like proper grub to me. There you go, dive into this. It
:10:28. > :10:32.keeps coming and coming. You will not be able to move this afternoon!
:10:32. > :10:37.That is the thing! This would be great with chicken?
:10:37. > :10:42.Yes, marinade the chicken and grill it. Or even lamb.
:10:42. > :10:49.Amazing. The secret is not to overcook the
:10:49. > :10:57.meat. Yes, and let the meat rest a bit.
:10:57. > :11:03.Also season the meat well. Happy with that? They are all full!
:11:03. > :11:13.Right, let's go back to Totnes to see what Suzy Atkins has chosen to
:11:13. > :11:19.
:11:19. > :11:25.go with Theo's steak. For Theo's beef steak, you may
:11:25. > :11:30.imagine you want to roll out one of the bigst guns in the armoury, a
:11:30. > :11:34.heavyweight Australian red. Something like this Shiraz,
:11:34. > :11:41.terrific stuff, but instead of the ripe Australian style of wine, I'm
:11:41. > :11:51.going for the more restrained, savoury, spicy Italian style. The
:11:51. > :11:56.
:11:56. > :12:01.wine I have chosen is a Sassaioio, this is a woe with fine beef dishes.
:12:01. > :12:05.This is a fairly traditional blend, but it is gutsy enough without
:12:05. > :12:11.tiching over into heavy sweet ripeness.
:12:11. > :12:16.Lots of lovely red and black cherry on the nose and I'm picking up a
:12:16. > :12:20.bit of the pepperey hint too. There is lots of food friendly tannins
:12:20. > :12:25.here that give the wine a lot of structure, that of course is needed
:12:25. > :12:29.to go with the beef. There is also the European complexity and
:12:29. > :12:38.subtlety, the restrained spice, savoury quality. That is what make
:12:38. > :12:45.it is such a good wine for the red Chile, the garlic and even the
:12:45. > :12:50.frito misto. Threeow, this is a star match for your spicy beef
:12:50. > :12:55.sirloin. I hope that you like it. We do, we are eating that. This is
:12:55. > :13:01.going down well too. Happy with that? Yes, it has the
:13:01. > :13:08.acidity. I will be dance today! Null points
:13:08. > :13:14.at the end of this! What do you reckon guys? The Chile is perfect,
:13:14. > :13:17.the wine to go with it, you just need another throw plates!
:13:17. > :13:23.chilli. You are seeing more cooking from
:13:23. > :13:27.Theo on the show soon. Shortly, I will be making a cranachan souffle
:13:28. > :13:37.for Nick Frost, but first, here is the jet-setting Rick Stein in
:13:38. > :13:40.
:13:40. > :13:44.This is the island of Penang in the north-west of the country. Once a
:13:45. > :13:51.British stronghold called the Prince of Wales Island.
:13:51. > :13:53.Those are the spice trading days it is a good place to explore the
:13:53. > :14:01.multi-faceted cuisine of the country.
:14:01. > :14:04.The eastern -- Eastern and Oriental Hotel is one of the most famous in
:14:04. > :14:14.the Far East. I love the old hotels where they
:14:14. > :14:20.say they are proud to have welcomed various people, Rita Heyworth, Noel
:14:20. > :14:29.Coward, and Charlie Chaplin, who, incidentally, entered a Charlie
:14:30. > :14:34.Chaplin look alike competition in ill noise and came in third! It was
:14:34. > :14:39.Somerset Maugham who said to eat well in England to eat breakfast
:14:39. > :14:46.three times a day. I think that he stayed here a lot and he probably
:14:46. > :14:50.felt that breakfast in Malaysia was pretty great too. There is so many
:14:50. > :14:56.mixtures of different cultures. Here is Chinese vegetables in a
:14:56. > :15:00.soup. There is this rice that is cooked
:15:00. > :15:10.with coconut milk and screw-pine leaf that give it is a wonderful
:15:10. > :15:13.
:15:13. > :15:19.And with this, you have a curry, maybe a prawn curry, or if you
:15:19. > :15:23.prefer it, a chicken curry. And then the thing that I really like
:15:23. > :15:29.are all the little bits you put on top of that, particularly some
:15:29. > :15:32.salted anchovies, some boiled eggs and a shrimp-and-anchovy sauce, and
:15:32. > :15:36.over there you have all the European sauce and Indian, so you
:15:36. > :15:41.can sort of have anything you like from four corners of the world
:15:41. > :15:51.almost - well, that's if you're not in a film crew, who sadly make a
:15:51. > :16:01.bee line for the baked beans and hashed browns. But the straits of
:16:01. > :16:01.
:16:01. > :16:11.Morocco are were a nag net for pirates to ships filled with tea
:16:11. > :16:13.
:16:13. > :16:20.and other goods. Years ago when trade was at its peak, a mixture of
:16:20. > :16:30.indigenous mala, Indian and maybe the odd cucumber sandwich. I am
:16:30. > :16:34.
:16:34. > :16:40.having a Chhinai, an Indian -Malais dish. It's lovely and spicy. It's a
:16:40. > :16:49.hot curry with lentils in in it and a roti that, wonderful thin bread
:16:49. > :16:56.they do like that straight on. Just watching them preparing my roti
:16:56. > :17:02.chinnai - it's so quick, then it's dope. And this - well, this is hot,
:17:02. > :17:05.sweet tea - sweetened with condensed milk brought here by the
:17:05. > :17:10.British. Breakfast over. Now let me introduce you to Lawrence. He was
:17:11. > :17:14.my guide here who turned up with a minibus. I later found out he was
:17:14. > :17:18.the boss of one of the biggest travel companies in the area. He
:17:18. > :17:22.brought me here to China Street, one of the oldest parts of
:17:22. > :17:26.Georgetown. Look at this. This is not a spill-over, yeah? This is
:17:26. > :17:31.actually something very superstitious, yeah, for the Indian
:17:31. > :17:37.people. It's yellow turmeric, and this is done every morning after
:17:37. > :17:41.prayers to bring the shop good luck, good business. Great. Years ago I
:17:41. > :17:46.remember Keith Floyd saying if only TV cameras could capture smell.
:17:46. > :17:49.Well this would be the ultimate intense aromatic experience.
:17:49. > :17:53.They're grinding chilli on these old machines left over from the
:17:53. > :17:58.days the British ruled here. I could have walked in here 60 years
:17:58. > :18:03.ago and heard the same sound with my throat tingling with the amount
:18:03. > :18:12.of chilli powder in the air. I sort of can't stop... The powder is very
:18:12. > :18:16.strong. Sorry. Yeah, I am allergic to it as well.
:18:16. > :18:24.Mutton curry powder. Yeah, fantastic. Oh, that is so nice -
:18:24. > :18:30.lots of fennel in that. So each curry uses different spices, a
:18:30. > :18:40.different powder. This is turmeric, turmeric, yellow ginger. Yellow...
:18:40. > :18:40.
:18:40. > :18:46.Turmeric. Such good quality, really, really special, that. Wow, it's hot.
:18:46. > :18:52.We're here now in Campbell Street, yeah? You can smell the food. This
:18:52. > :18:58.is one of the pioneer Indian Muslim restaurants specialising in
:18:58. > :19:02.something that is original from Penang. Get some lunch. Yes. This
:19:02. > :19:07.is the ultimate curry experience. I don't know how many they're
:19:07. > :19:14.expecting for lunch, but there is enough here to feed hundreds. This
:19:14. > :19:22.is the famous beef rhendang, and a whole spectrum of curries from all
:19:22. > :19:25.over are here, all have to pass the taste test. You're never far from
:19:25. > :19:31.the ingenious mechanical device to make life easier. My mouth was
:19:31. > :19:37.watering at the thought of lunch, and here it comes. We were having a
:19:37. > :19:41.regular favourite, curried pigeon, the famous chicken captain cooked
:19:41. > :19:47.in coconut milk, spicy vegetables, and, of course, rice.
:19:47. > :19:51.We haven't got our own plates, have we? Yes. Normally, we eat this with
:19:51. > :19:56.our fingers. OK. Just get a dish, put in the rice, mix it with the
:19:56. > :20:04.curry, then you pick it up. Yeah, you're eating more like a local now.
:20:04. > :20:11.I asked many Malaysians to tell me their favourite dish and all said
:20:11. > :20:17.beef rhendang. I am not quite sure where it comes from. We saw it in
:20:17. > :20:22.the hamadeer restaurant, a great vat of it. It's part curry and
:20:22. > :20:26.almost a pickle. The point of it is you slaughter a whole beast in a
:20:26. > :20:30.hot country without any refridge race, what do you do with it all?
:20:30. > :20:37.You can't refrigerate it, so you cook it with lots of spice, lots of
:20:37. > :20:41.paste which acts as a preservative as well as producing a thoroughly
:20:41. > :20:47.delicious dish. Now for the paste. This is central to any south-east
:20:47. > :20:52.Asian dish, whether it's Indian, Thai or Malaysian. It's not just
:20:52. > :21:02.any old paste. It's pretty special. I mean, this is who the whole dish
:21:02. > :21:02.
:21:02. > :21:06.is about. I thought I would show of these dishes is this paste
:21:06. > :21:10.because they're so essential to the dish, and there is a lot of
:21:10. > :21:14.ingredients that goes into it, but if you just buy this stuff in
:21:14. > :21:20.supermarkets, you never get that wonderfully fragrant flavour you'll
:21:20. > :21:24.get from using things like fresh turmeric and galengar which you can
:21:24. > :21:27.get all over the place Marley in Chinese supermarkets, fresh chilli,
:21:27. > :21:34.of course, and fresh coconut, not your tinned stuff. You have to
:21:34. > :21:41.grate that and use coconut, shallots, good garlic, plenty of
:21:41. > :21:45.chillies and some coriander and cumin. Obviously, you have to grind
:21:45. > :21:48.that first. A food processor does the job perfectly well. It's a lot
:21:48. > :21:53.of work, but it is absolutely essential if you really want to
:21:53. > :21:59.taste that sort of mind-blowing flavour, that aromatic quality of
:21:59. > :22:05.something like a good beef rhendang. First, I am using a couple of tins
:22:05. > :22:09.of coconut milk and plenty of lemon grass. Give them a good old thump
:22:09. > :22:14.to make sure the flavour infuses into the dish, and of course
:22:14. > :22:20.cinnamon. I always think of cigars when I look at them. Next, tear up
:22:20. > :22:24.as much as eight kaffri lime leaves for fragrance complemented by a
:22:24. > :22:28.generous portion of tamarind juice which has been previously strained
:22:28. > :22:34.to remove the stones, next salt and let the dish simmer for about two-
:22:34. > :22:40.and-a-half hours until the beef has become tender. Before serving
:22:40. > :22:45.remove the stalks of lemon grass. A spoon of palm sugar rounds off the
:22:45. > :22:50.flavours nicely. This kudge ber and coconut salad works well alongside
:22:50. > :22:54.the dish. I have added freshly grated coconut to the deseeded
:22:54. > :22:59.cucumbers and thinly sliced shallots, then some red chillies
:22:59. > :23:05.with the seeds taken out. I made a dressing of coconut milk, lime
:23:05. > :23:09.juice and sugar. I didn't add any more salt because I'd use that to
:23:09. > :23:14.crisp up the cucumbers when I'd deseeded and sliced them. These
:23:14. > :23:20.eastern salads, so unlike ours in the West, are the making of
:23:20. > :23:26.something like this dish. If I was doing a series entitled the best
:23:26. > :23:31.curries in the world, the noble beef rhendang would definitely be a
:23:31. > :23:37.star attraction. That dish looked delicious. I have never been to
:23:37. > :23:47.Malaysia, But I have been to Bolton recently and Scotland. And Scotland,
:23:47. > :23:51.
:23:51. > :23:55.home of cran cran -- crhanacan. I am going to create a souffle in six
:23:55. > :24:00.minutes. I have egg whites and ready-made custard. You buy this
:24:00. > :24:06.from the supermarket. The reason why you use this stuff is it has an
:24:06. > :24:11.additive that holds it, a few raspberries. Those are famous from
:24:11. > :24:16.the west cold of Scotland. Give that a quick mix like that. I like
:24:16. > :24:23.a raspberry. All we do is add the whites to the raspberries, a full
:24:23. > :24:27.half in as quick as possible, then take the rest of it - so the old ye
:24:27. > :24:32.old recipe books that tell you to cook a full figure of eight -
:24:32. > :24:39.forget about that. Get it in the oven as quickly as possible.
:24:39. > :24:46.that true? As long as you get it in the oven as fast as possible. We
:24:46. > :24:53.have a dish with oatmeal but I am going to serve it with proper
:24:53. > :24:57.cranachan on the side. You're so nimble with a palate knife.
:24:57. > :25:02.years as a pastry chef. Wow. Round the edge. Round the edge. That's
:25:02. > :25:07.going to make it ride straight, right? Well, fingers crossed. In
:25:07. > :25:15.the oven - it is live, so - there is obviously somebody swapping it -
:25:15. > :25:19.that oven doesn't work. Don't say that! I have Michelle Roux out the
:25:19. > :25:24.back. He's making a souffle. Tell us about this film. This is third
:25:24. > :25:27.you have done in a line with Simon Pegg. You have co-written it.
:25:27. > :25:31.It's kind of - it's based on an alien, which is Paul, of course,
:25:31. > :25:36.but when you watch it, there is little bits of each movie. Tell us
:25:36. > :25:40.about that. We didn't write it with that in mind really. We just wrote
:25:40. > :25:44.the film we wanted to write and then, you know, films like Star
:25:44. > :25:49.Trek and Star Wars and Close Encounters and ET are our favourite
:25:49. > :25:56.films, so you kind of quickly find yourself referencing these films as
:25:56. > :26:01.a kind of love letter to... Because I was picking up bits and pieces -
:26:01. > :26:07.that classic fight scene in Star Wars was funny. My producers told
:26:07. > :26:10.me when we left the cinema it was from Indiana Jones. That's actually
:26:10. > :26:16.Spielberg. It is actually Steven Spielberg. What an amazing day that
:26:16. > :26:20.was because we were just working with him on Tin Tin, Simon Pegg and
:26:20. > :26:26.I, and we pitched to him we have this movie about an alien. He said,
:26:26. > :26:33."Well, maybe I can come in and do a small cameo in it," and originally
:26:33. > :26:39.we said, "NO", then we very quickly backtracked and said "Oh, Steven
:26:39. > :26:45.Spielberg - I thought you meant -" You have Sigourney weaver in it.
:26:45. > :26:53.Tell us about the plot. It's a plot as old as time really. Two people
:26:53. > :26:58.go to Comicon, hire an RV. They do a trip to area 51. They witness a
:26:58. > :27:03.car crash. In the car is an alien. It's that old story. There are
:27:03. > :27:09.things like these Comicon places. Before you say, I have not been to
:27:09. > :27:14.one but I was doing a fringe festival... Can I say it's all
:27:14. > :27:16.right if you did go to one. It's like you had been caught going to a
:27:16. > :27:21.gentleman's sauna. LAUGHTER
:27:21. > :27:26.I came out of reception out of the hotel dressed in a chef's jacket
:27:26. > :27:34.and I am standing there waiting for a car to pick me up, and I have
:27:34. > :27:38.Darth Vader and an Ewok here. It's nice. What's that all about?
:27:38. > :27:43.Comicon is San Diego. There's half a million freaks and geeks that go
:27:43. > :27:46.all over the whole place. It's place where nerds and geeks can go
:27:46. > :27:52.and be themselves. Are you into that? Yeah. There we go.
:27:52. > :27:56.LAUGHTER We have toasted oatmeal - I
:27:56. > :28:02.couldn't understand what these people were doing. They dress up
:28:02. > :28:06.like that all the time? probably not when they go to work.
:28:06. > :28:10.Keep their shoes on... Yeah, they'll keep the shoes. That's
:28:10. > :28:14.what's great about it is people who live all over America who can't
:28:14. > :28:18.dress as an Ewok at work can take those three days to go and be
:28:19. > :28:24.exactly the person they want to be. Precisely. I have got this toasted
:28:24. > :28:30.up - a little bit of butter in here, which I am toasting. The
:28:30. > :28:34.raspberries are softening nicely. I am going to add the whiskey once
:28:34. > :28:38.it's cool, fold it through whip cream, then icing sugar the
:28:39. > :28:43.connection between you and Simon... 18 years we have been best friends.
:28:43. > :28:47.How did you meet? I met in a Mexican restaurant, and his
:28:47. > :28:52.girlfriend worked there. Through her, I met him. That's that.
:28:52. > :28:54.reckon you were the best waiter in the world? No! I think I was
:28:54. > :29:00.probably in the top three. LAUGHTER
:29:00. > :29:06.It wasn't like Claridge's. It was a Mexican restaurant! And famous for
:29:06. > :29:11.the tray spinning. Yeah. And just so happens... Uh-oh. We didn't plan
:29:11. > :29:16.this. That's a lot. You reckon you can spin 13 trays on one finger.
:29:16. > :29:20.am going to have to stand. You get bored. There's a lot smaller than
:29:20. > :29:25.the ones we used to spin. You start with one. I haven't done this for
:29:25. > :29:35.20 - then you go on to three, and then - what's that? Six. These are
:29:35. > :29:44.
:29:44. > :29:50.quite heavy. are whipping up the cream and you
:29:50. > :29:57.soak this, the oots in the whisky. Give it a mix and it starts to come
:29:57. > :30:03.together -- oats. As well as Paul we know you from Hot Fuzz, the Boat
:30:03. > :30:09.That Rocked and Shaun of the Dead. That was the huge one. Is that the
:30:09. > :30:12.one that set up your partnership when it comes to writing? No. This
:30:12. > :30:19.is the first one where we came together.
:30:19. > :30:24.It was a nice chance for me to have a go at this, the writing.
:30:24. > :30:32.Good. Right, we are whisking this up and I'm going to fold in this.
:30:32. > :30:40.This is the cran can. Often, people put honey in it, that is fine.
:30:40. > :30:50.These are soaked in the whisky. Now, the warm raspberries. There
:30:50. > :30:59.used to be a train that delivered raspberries down to London.
:30:59. > :31:06.The Raspberry Express?! That was it! So you put that on the plate
:31:06. > :31:15.there and a good spoonful of this. I feel like you have gone off me
:31:15. > :31:25.now with the science fiction! watched it again, I think that
:31:25. > :31:26.
:31:26. > :31:32.things would click in. I got ET, I didn't get Raiders of the Lost Arc.
:31:32. > :31:37.But my producer was laughing away! Are we ready to go? Yep.
:31:37. > :31:42.Look at that. Thank you very much.
:31:42. > :31:48.Michelle Roux that was brilliant. Thank you very much! He certainly
:31:48. > :31:53.proved he can cook. My version of a little cran can.
:31:53. > :32:02.Dive in. Wow! I love a raspberry.
:32:02. > :32:06.Warm rasp better y as well, when they are not in season, give them a
:32:06. > :32:09.flash in the pan. flash in the pan.
:32:09. > :32:14.Amazing. We have seen a lot of chefs cooking,
:32:15. > :32:21.w some of them have crazy ideas. Aggi Sverrisson is crazy, the man
:32:21. > :32:26.does not use butter in any of his cooking! I mean, what is he on?!
:32:26. > :32:31.Great to have you on the show. I'm joking about the butter and the
:32:31. > :32:36.cream, but the flavours of your food stand out? Yes, clean and
:32:36. > :32:42.fresh. That is the name of this dish,
:32:42. > :32:48.then? Icelandic cod. There is couscous and barley. Lemon puree.
:32:48. > :32:51.You want me to do that? Yes. You have brought the ash back with
:32:51. > :32:58.You have brought the ash back with you as well? Of course.
:32:58. > :33:04.Now, you get the fish on. The zest here, you want no white on it?
:33:04. > :33:13.white on it. It is bitter. You blanch that for ten to 15 minutes.
:33:13. > :33:18.So, bring it to the boil, take it off, bring it to the boil and then
:33:18. > :33:22.take it off. You do it five times, but why? You lose the bitterness
:33:22. > :33:26.from the zest. It is very important. Then you are left with the
:33:26. > :33:33.sweetness. You know when it is ready, that you
:33:33. > :33:43.can eat it, there is no texture in it at all.
:33:43. > :33:44.
:33:44. > :33:47.So, into a blerned. So, Icelandic cod? -- so, into the blender.
:33:47. > :33:53.Yes, ice lankic cod, it is the best in the world.
:33:53. > :33:59.There is a reason for it, it is the cold water? Yes, very cold, a lot
:33:59. > :34:05.of the salt in the water too. So it is absolutely the best of the best.
:34:05. > :34:08.In here we have sugar and salt? A bit of water and lemon juice.
:34:08. > :34:13.That is it. The cod is going in the pan. The
:34:13. > :34:18.idea with the cod is you are going to only cook it on one side. Get it
:34:18. > :34:22.nice and crispy. Three minutes here, in the oven for are two minutes and
:34:22. > :34:27.take it out. Just in oil? Yes, no butter,
:34:27. > :34:34.unfortunately. That is cooking away. Tell us about
:34:34. > :34:40.your barley? The barley, basically, what I will do next, that goes here
:34:40. > :34:46.the barley goes there. We add water and you cook this for about 20 to
:34:46. > :34:54.30 minutes on simmering. No need to soak that? No. No. No.
:34:54. > :35:04.Do you cook with barley, Sat? It is a Greek dish. We do it with
:35:04. > :35:11.pork and pickled turnip. Do you soak yours? No. We do it in
:35:11. > :35:20.the pressure cooker. It is amazing! You have a new gadget this year! No
:35:20. > :35:30.black pepper in that? No. No. No. Right, the lemon juice in here.
:35:30. > :35:39.
:35:39. > :35:44.Pure it to a very fine puree. The last time you were here you had
:35:44. > :35:50.just opened? Sort of. We are doing very well. The last day was
:35:50. > :35:53.brilliant for us, absolutely. Yes, it has been doing really,
:35:54. > :36:01.really well. We are really, really pleased.
:36:01. > :36:05.A bit louder! We can't hear you! What was that?! Do you want oil in
:36:05. > :36:09.here? Yes, please. Why do I always get the jobs like
:36:09. > :36:19.this. Sorry? Nothing, I can't hear
:36:19. > :36:20.
:36:20. > :36:30.anything! Do you want me to fry off these nutty things? Great.
:36:30. > :36:33.
:36:33. > :36:39.You have to chop them a little bit. How is it? Smoother, please.
:36:39. > :36:48.What do we have here? Cashew nuts, almonds and pumpkin seeds.
:36:48. > :36:53.So where does your inspiration come from for your menu, like you say,
:36:53. > :36:57.there is no butter and no cream. It is something that you stick by?
:36:57. > :37:01.the end of the day I started trying it out. For me I think it is better,
:37:01. > :37:06.you get cleaner, fresher flavours, for me there is no turning back,
:37:06. > :37:15.basically. No way. Don't get me wrong, I love going out to eat and
:37:15. > :37:21.getting some butter, but in my food, A little bit of oil in here.
:37:21. > :37:25.OK, the cod goes in the oven for about two minutes.
:37:25. > :37:31.That gets fried off. Is this ready yet? It should be.
:37:31. > :37:36.So, the barley here is cooked. Done! Remember you can find Aggi's
:37:36. > :37:41.recipe and all of the recipes on today's show on the website at
:37:41. > :37:47.bbc.co.uk/recipes. Right, we did not hear a word. The fish is in the
:37:47. > :37:52.oven, still with the skin side down? Yes. Yes. Yes.
:37:52. > :37:58.Rather, you have taken the skin off, but the cod is cooked all on one
:37:58. > :38:02.side. How long does this cook for in here? 35 minutes there. Here we
:38:02. > :38:07.heat this up. I don't want to cook the cauliflower, it should be
:38:07. > :38:13.crunchy. In here there is what? Chervil,
:38:13. > :38:22.dill and parsley. Now, thinking about Icelandic food,
:38:22. > :38:28.we have gone to Australia and had ant's backside, what about ice
:38:28. > :38:34.landic food, you have an unusual dish out there? It is great.
:38:34. > :38:40.tasted it. It is good, no? No! I had it with a
:38:40. > :38:43.shot of vodka. Explain to us, as there are people
:38:43. > :38:50.waking up on a Saturday morning who probably want to turn over at this
:38:50. > :38:56.point with a hangover, what is that shark thing all about.
:38:56. > :39:01.You bury the -- what is that shark thing all about? You bury the shark
:39:01. > :39:06.in the sand by the sea. Then we hang it and let it dry for another
:39:06. > :39:11.six months. It is about a year's process, after that it tastes
:39:11. > :39:21.beautiful. If you have the black ash with it. If you have the shark
:39:21. > :39:24.
:39:24. > :39:32.on its own, it's not that great. What is the Black Death? It is a
:39:32. > :39:41.cumin spirit. It is 50%. What is the shark like, it is like dry ham?
:39:41. > :39:47.It is rotten! You know like skate, if that is off, it is about 100
:39:47. > :39:57.times worse! If I buried you dry after six months you would not look
:39:57. > :39:57.
:39:57. > :40:03.too good either! This fish is there. Is it? Maybe there, another minute.
:40:03. > :40:06.What is happening here? The herbs are in here, plus a little bit of
:40:06. > :40:11.lemon puree. More olive oil.
:40:11. > :40:15.That is it, now, are there other dishes that this could work with?
:40:15. > :40:21.All fish, really. All fish. Vegetarian is beautiful
:40:21. > :40:30.as well. The Cawley flower is not cooked?
:40:30. > :40:37.it gives a lovely texture. -- cauliflower.
:40:37. > :40:47.Right, I am getting the fish out. It is ready, is it? It is not far
:40:47. > :40:49.
:40:49. > :40:56.off. There we go. Turn it over. Careful! There you go, we are ready
:40:56. > :41:03.when you are. That's a fancy plate? It is a fancy
:41:03. > :41:10.plate. It is all about nature. Did you bring your own plates over?
:41:10. > :41:16.Yes, I did. Thanks, no-one told me that!
:41:16. > :41:24.think about nature, but you don't bury it for six months! Now, we
:41:24. > :41:31.scatter this around. The idea is with the fish you cook
:41:31. > :41:35.it on one side only you get the nice crispy part of it.
:41:35. > :41:41.Exactly. A little bit of olive oil and a squeeze of lemon.
:41:41. > :41:51.Tell us about the rest of this that you have on there as well.
:41:51. > :41:53.
:41:53. > :42:02.So, we have fresh rocket, that is beautiful. We have borat and our
:42:02. > :42:05.lovely sea wood. This is not a normal seaweed? No it
:42:05. > :42:14.is south-easterly, Icelandic. It is the best in the world.
:42:14. > :42:20.You have a lot of bests in the world in Iceland! What is that?
:42:20. > :42:24.Volcanic ash. So, remind us what this is again?
:42:24. > :42:31.Icelandic cod and barley and lemon puree with lemon dressing.
:42:31. > :42:36.The best in the world! It looks wonderful. There you go.
:42:36. > :42:43.It smells amazing. Sea wood ash, there you go, dive into that.
:42:43. > :42:50.Wow, I get the first go. Sat will not get any.
:42:50. > :42:57.There you go, dive into that. Although you don't like salmon, you
:42:57. > :43:01.could use that, the lemon is the key? So, what is the ash is it the
:43:01. > :43:08.dried sea wood? Yes. I love it
:43:08. > :43:12.I absolutely love it It is very healthy for you. It is
:43:12. > :43:18.gorgeous and the texture is really nice.
:43:18. > :43:21.Sounds good to me you just need bread and butter with it! Let's see
:43:21. > :43:26.what Richard has found to go with what Richard has found to go with
:43:26. > :43:31.Aggi's cracking cod. I'm on the banks of the Grand Canal.
:43:31. > :43:41.I'm heading off into the town to find some great wines to go with
:43:41. > :43:45.
:43:45. > :43:49.Aggi's cod screams out for a delicious white wine. Something
:43:49. > :43:54.that is fresh, elegant and as subtle as the dish. Now because the
:43:54. > :43:58.flavours are so beautifully simple here, loads of whites will work.
:43:58. > :44:05.You could choose your favourite style and go with that. One that
:44:05. > :44:09.works especially well in this place is a discreetly oaked Chardonnay,
:44:09. > :44:13.something like this Buckingham Palacon, but I have found something
:44:13. > :44:23.that is a little bit different and a fantastic plach with the dish. It
:44:23. > :44:23.
:44:23. > :44:28.is the Denman Vineyard S emillon. It is unique this.
:44:28. > :44:33.This is low in alcohol, but it is high in flavour. It is also
:44:33. > :44:38.fantastic with food. One thing that this does do, as it
:44:39. > :44:44.matures it gains the honey, nutty aromatics that will pick up well on
:44:44. > :44:50.the cashews, the almonds and the seeds in the dish.
:44:50. > :44:55.Hmm! What you always get with this wine is a really refreshing charge
:44:55. > :45:01.of credit reduce acidity that works well with the cod and the lemon
:45:01. > :45:06.puree it is crisp, tangy and herbal, just what we need for the texture
:45:07. > :45:14.of the barley and the cauliflower. It is a well-rounded and refreshing
:45:14. > :45:24.white. Full of charm. So, Aggi, it is an ideal match for your
:45:24. > :45:25.
:45:25. > :45:31.absolutely loving it. It's a good job there wasn't a pattern on the
:45:31. > :45:37.plate. That would have disappeared as well. It's so delicious.
:45:37. > :45:45.looks delicious! What do you reckon of the wine? Clean, fresh. Just
:45:45. > :45:49.like your food. I think most clever is the play on texture. You get
:45:49. > :45:53.this raw cauliflower and soft pearl barley. The fish is cooked to
:45:53. > :45:56.perfection, so well done, Aggi. special guest at the chef's table
:45:56. > :46:06.there was of course the fabulous Katie Melua. It's time for a film
:46:06. > :46:14.
:46:14. > :46:17.from my very own food hero, Mr sleepy fishing village on the
:46:18. > :46:25.shores of the Mediterranean until some bright spark a hundred years
:46:25. > :46:31.ago placed an ad in the paper encouraging people to rent a place
:46:31. > :46:36.on the beach. It has the priceless ability to turn the elderly into
:46:36. > :46:42.teens, making the blood pump faster, and quite frankly, any place that
:46:42. > :46:46.lifts the spirits in this mean, crazy world can't be that bad.
:46:46. > :46:52.Anyway, as this is supposed to be a cookery programme, I thought I
:46:52. > :46:57.would visit my latest, latest chum Carrie Williams who runs a bar-
:46:57. > :47:04.restaurant. He caters mostly for the Brits. He even puts roast and
:47:04. > :47:07.Veg on the menu every day, but one of his most popular dishes is
:47:07. > :47:15.saffron rice, more Chinese than Spanish, I would say, still, so
:47:15. > :47:20.what? But Derry's own speciality is spareribs roasted to perfection
:47:20. > :47:23.after marinating in cayenne, lemon juice and garlic overnight, quite
:47:23. > :47:29.delicious especially when you wash it down with the local tipple. Now
:47:29. > :47:31.Terry is going to give me a crash course in how to prepare this
:47:31. > :47:34.wonderful mixture. There you go. Catch that.
:47:35. > :47:41.LAUGHTER Then you put some orange juice.
:47:41. > :47:45.Orange juice, fine. As per - the oranges come from this region of
:47:45. > :47:49.Valencia. That's why it's called that. Then we put some local
:47:49. > :47:55.champagne in, make it go pop this time. Is this alcoholic? No, it's a
:47:56. > :48:00.nice, refreshing drink to keep you going with the many parties we have
:48:00. > :48:06.here. This is like you're buck's fizz at home. Another local drink
:48:06. > :48:15.is Kwan to re. It's a liqueur with oranges. We add all of that in.
:48:15. > :48:18.This is how it goes - finish it off with a bit of orange juice, stir up.
:48:18. > :48:23.This is guaranteed to get every party flying. Cheers. Thank you
:48:23. > :48:28.very much. Now, you tell me this is just a liability, refreshing
:48:28. > :48:33.little... It is indeed. Cheers. will have you legless in no time
:48:33. > :48:36.this stuff. Do they drink a bit around here? They enjoy themselves.
:48:36. > :48:42.Normally, you don't see many Spanish drunks in the street like
:48:42. > :48:44.we hear about in the UK, but if you see fiestas, well, they really let
:48:44. > :48:49.their hair down. They enjoy themselves for three or four days
:48:49. > :48:53.and they really have a ball. These are the sort of drinks that they
:48:53. > :48:58.have. Fiesta or no feees tax, there is nothing like a spot of sea air
:48:58. > :49:04.to cure the excesses of the nice before. I found this brilliant
:49:04. > :49:09.restaurant in the back streets of old Benidorm. Right. This should be
:49:09. > :49:13.an amazing little chef because my newest chum, Carmen, and I cannot
:49:13. > :49:22.speak language in common. We're going to make this up as we go
:49:22. > :49:27.along. Aroz Abanda is a simple rice dish that relies on a fish stock to
:49:27. > :49:33.impart the flavour to the rice. The fish stock in here has been made
:49:33. > :49:39.from these lovely shrimps and red fish in here all simmered lovingly
:49:39. > :49:44.until you have rich stock. She has little bits of chopped squid, and
:49:45. > :49:49.as with so many of the Spanish dishes, red peppers dried with
:49:49. > :49:53.parsley and chopped into fine pieces. Over here what she's
:49:53. > :49:58.already done - I feel like I am talking behind her back but I can't
:49:58. > :50:05.do it any other way, she's fried piece of squid in olive oil, put
:50:05. > :50:12.short-grain rice in it and a little bit ofler piquato. She'll add stock
:50:12. > :50:17.as she goes along. I am simply flying slices of potato in olive
:50:17. > :50:23.oil like that because they form the basis of my simple fish hot pot
:50:23. > :50:33.which is slices of firm white- fleshed fish, slices of oven put
:50:33. > :50:34.
:50:34. > :50:38.into an earthenware pot, popped into the oven, delicious. I'll get
:50:38. > :50:42.on to doing that. The spuds can come out. They don't have to be
:50:42. > :50:47.cooked at this stage because the cooking process takes place in the
:50:47. > :50:53.oven. Carmen has just added some fish stock to her rice. I guess
:50:53. > :50:57.she'll leave that to simmer now for about 15 minutes. Now I fry a few
:50:57. > :51:07.of these onion rings just to absorb the oil, not to completely cook
:51:07. > :51:09.
:51:09. > :51:14.them. While they're simmering away, I have to dredge this fish in flour.
:51:14. > :51:18.I hope you can see all right. If you want me to lift these up, nod
:51:18. > :51:23.your head and I'll lift them up. He didn't, so I assume everything is
:51:23. > :51:32.all right. OK. Dredge the fish in flour. The
:51:32. > :51:37.onions are now cooked enough, so they can go into the ovenware
:51:37. > :51:44.casserole. So her dish is simmering on a gentle heat. The rice will
:51:44. > :51:50.take up all the flavours of the fish stock and the spiciness of the
:51:50. > :51:56.piquata. I have coated my fish and added it to the potatoes and onions.
:51:56. > :52:04.A little bit of paprika to the wholes thing like so. Then some
:52:04. > :52:14.breadcrumbs over the top of the whole thing like that, a couple of
:52:14. > :52:15.
:52:15. > :52:24.cloves of garlic to roast with it like that - thank you, senora. And
:52:24. > :52:28.some lovely, fresh tomato sauce. That now goes into the oven for
:52:28. > :52:34.about 30 or 40 minutes and halfway through the cooking process - back
:52:34. > :52:37.up to me for a second - I am going to pour a little pastice and white
:52:37. > :52:41.wine to bring out a few more flavours into the whole thing, OK?
:52:41. > :52:46.So there we are. I think most of our regular viewers will know what
:52:46. > :52:51.an oven looks like, so I'll just take it away and pop it into the
:52:51. > :52:55.oven down here. Finally, during the last few minutes of cooking, baby
:52:56. > :53:00.squids are added, and when it's finished, it's traditional to eat
:53:00. > :53:05.with a garlic mayonnaise. I did say halfway through the cooking process
:53:05. > :53:09.I would add a couple of other ingredients. It was pastice and a
:53:09. > :53:13.little bit of white wine. We'll do that at this stage. The dish is
:53:13. > :53:18.partly cooked, just a little drop of that - not too much. It gives a
:53:18. > :53:25.nice aniseed flavour to go with the fish and a drop of white wine just
:53:25. > :53:31.to moisten it like so and back in the oven for another half an hour,
:53:31. > :53:40.40 minutes, something like that and it will be time to eat it. I was
:53:40. > :53:45.really pleased with my fish stew and adding the anocet kept the fish
:53:45. > :53:49.moist. Carmen's dish was fantastic. It's worth an aeroplane ticket to
:53:50. > :53:52.Benidorm just to try it. Now, we're not live in the studio
:53:52. > :53:56.today so I have some highlights from the past year to show you
:53:56. > :54:02.instead. Still to come on Saturday Kitchen Best Bites - it was an
:54:02. > :54:05.international super-match of the omelette challenge. I am turning my
:54:05. > :54:11.pan upside down first. Michelin- starred Daniel Boulud from New York
:54:11. > :54:17.took on our very own Michael Caines. See who came out on top later.
:54:17. > :54:20.We're reliving the moment Irish musician Sharon Corr fished her
:54:20. > :54:24.food heaven or food hell. You can see what happened at the end of
:54:24. > :54:29.today's show. Silvena Rowe is a chef who rarely is at a loss for
:54:29. > :54:33.words, but it's her spectacular food that leaves others speechless.
:54:33. > :54:37.Have a look at these chilli chicken and haloumi spring rolls.
:54:37. > :54:41.Good to have you on the show. Good to be back. I know you want to
:54:41. > :54:47.get those in the oven. They're going in because they need five to
:54:47. > :54:51.seven minutes' cooking. They're going into a fairly hot oven. Is
:54:51. > :54:57.Paul listening? We all are. Absolutely. Good. What's the name
:54:57. > :55:03.of this dish, then? This is another word for pie, but is actually a
:55:03. > :55:07.Turkish pilot this is the famous street food in Turkey. I love
:55:07. > :55:12.Turkey.Een. You half love me already. It is delicious because we
:55:12. > :55:20.put very healthy chicken in there, delicious - I take the skin off,
:55:20. > :55:25.haloumi, and haloumi is actually a fairly... Halem, isn't that the
:55:25. > :55:30.Turkish word for it? You're very well versed. I didn't know he was
:55:30. > :55:38.fluent in Turkish. Tush irk girlfriend. Say no more. Better get
:55:38. > :55:45.it right or I am in trouble, aren't I? Chicken is in. I am going to add
:55:45. > :55:48.some cumin and bayleaf. Those are iconic spices for this type of
:55:48. > :55:54.Mediterranean cuisine. So there you have the thigh and the leg. Is
:55:54. > :55:59.there any reason you're using the dark meat? I kind of like it. It's
:55:59. > :56:03.quite juicy. You have another five, six minutes of cooking. You don't
:56:03. > :56:09.want it to dry, so it's quite delicious. Salt - I'll get it. Tell
:56:09. > :56:12.us about your kitchen. You have a fancy kitchen. It's going to be an
:56:12. > :56:16.open-plan kitchen, a theatre kitchen, so people can see us
:56:16. > :56:20.cooking. We can see people eating and enjoying themselves. This is
:56:20. > :56:27.actually a rather large kitchen - about eight metres, and it's going
:56:27. > :56:32.to have beautiful grills and griddles. I am going to have a
:56:32. > :56:37.arobota and chargrill. I am going to grill anything and everything.
:56:37. > :56:44.go fishing, and I like to get, you know, the top gear and all of that
:56:44. > :56:49.but I turn up sometimes and people say - all the gear - no idea.
:56:49. > :56:56.no. So you have all of this stuff... Been around for a bit. You say that
:56:56. > :56:59.and I'm still here. Watch this space. Chicken stock going in.
:56:59. > :57:05.Right... What did you put in there? Chicken stock - actually, just a
:57:05. > :57:12.little bit. I am going to reduce the heat, so give it 25,30 minutes
:57:12. > :57:22.in here or pop it in the of for an hour to finish it off. What are you
:57:22. > :57:27.
:57:28. > :57:32.doing? If it squeaks, that's good haloumi. Squeak? Squeak. It's
:57:32. > :57:38.squeaking. You can hear it. Can you hear it? It's squeaking. I don't
:57:38. > :57:45.know. That's your ear wax - one of the two! You know, James...
:57:45. > :57:51.Chopping it up nice and fine? grated. This is normally
:57:51. > :57:54.chargrilled. Yes. But it's fairly low in fat. It goes with your green
:57:54. > :57:58.chilli. While I am cooking my chilli, I have some already
:57:58. > :58:02.prepared - I am going to start taking it off the bone. How long
:58:02. > :58:09.would that take to cook with the lid on? About 25-30 minutes, so
:58:09. > :58:14.take the skin off - all of the skin, because really that's no good - not
:58:14. > :58:17.nice, you know? Chicken needs it, but... Well, I assume we all need a
:58:17. > :58:22.bit of skin on us at the end of the day, but it can't be very nice.
:58:22. > :58:27.Actually, when your roast chicken is delicious, but I think it's not
:58:27. > :58:34.good in this particular preparation because it's not crispy. It's just
:58:34. > :58:43.not healthy. In the restaurant we make this dish. We're going to be
:58:43. > :58:47.making this dish with quince and foie gras. Byataing those carrots
:58:47. > :58:52.for a few minutes, you're giving a little bit of sugar extract because
:58:52. > :58:58.they're very, very high in natural sugars. You want a bit of garlic in
:58:58. > :59:03.there? Yeah, a little bit of garlic and cumin. I usually use mayonnaise,
:59:03. > :59:11.but if you're Callie consure, which I don't think Paul is - so skinny,
:59:11. > :59:16.not much of you. More! Stripping that literally all off? Yeah,
:59:16. > :59:20.chopping it. This would be good to use any left-over bits of chicken -
:59:20. > :59:23.the Sunday roast? Perfect. You can make it with pork, with lamb, with
:59:23. > :59:28.anything. You can make it with crab as well. You know, I haven't tried
:59:28. > :59:30.it with any fish, but to be honest, I wouldn't. I kind of like the meat
:59:30. > :59:35.preparation better. Maybe with the haloumi and stuff like that. That's
:59:35. > :59:41.going in here. You know what? I am going to put a little bit of my
:59:41. > :59:42.juices in here just for a little bit of wetness. Get rid of that for
:59:42. > :59:47.me please. LAUGHTER
:59:47. > :59:54.Hold on. I need to wipe my board because we going to have the fun
:59:55. > :00:00.part now. We're going to roll our little pies. OK. There you go.
:00:00. > :00:06.is that simple - there is something magic about the chicken and haloumi
:00:06. > :00:10.and those beautiful spices in there as well. And filo pastry. That's
:00:10. > :00:13.what I use where I come from. It's very, very light. It's extremely
:00:13. > :00:18.fat free we're going to brush with a little bit of butter today. But
:00:18. > :00:28.before you say anything to me, use egg if you're calorie conscious.
:00:28. > :00:32.
:00:32. > :00:38.James isn't, is he? Trust me. the brush here. Basically, when you
:00:38. > :00:45.come to Quinns, you are having the baby parcels, I mean, Quinns is
:00:45. > :00:47.going to be about street food, home-made cooking with great
:00:47. > :00:57.flavours. Beautiful, amazing mixtures.
:00:57. > :00:58.
:00:58. > :01:07.Those are getting very fat! Perfect for Paul! You don't want colour on
:01:07. > :01:17.the carrots? Can we get a table or is it already booked up We are in
:01:17. > :01:18.
:01:18. > :01:23.demand, but you can get a table. Now, to the carrots we add sul
:01:23. > :01:29.Tanias and cumin. Basically, Quinns is going to be
:01:29. > :01:35.British with a Mediterranean twist. What I'm going to do now is put the
:01:35. > :01:43.butter on the top. I will use seeds. In the restaurant we are using hemp
:01:43. > :01:52.seeds. Hemp? They are very good for you.
:01:52. > :02:00.Yeah. Yeah. I know this stuff! Right, may in this? Mayonnaise, but
:02:00. > :02:08.this is made with yoghurt. It is lovely.
:02:08. > :02:11.Now a bit of sesame seeds on the top here. You can use black sesame
:02:11. > :02:18.seeds or poppy seeds. Seeds are great, basically.
:02:18. > :02:23.Fabulous for the diet. You know the beauty of it, you can
:02:23. > :02:30.prepare it in the morning, then have them ready for when you want
:02:30. > :02:35.to cook them or indeed freeze them. Would you sthearve coleslaw warm?
:02:35. > :02:40.Ideally we should cool it down, but it doesn't matter. You are adding
:02:40. > :02:48.in the yoghurt. You tell me if you don't like it, because it is very
:02:48. > :02:55.special, I have to say. How are we doing for time? We are doing fine.
:02:55. > :03:03.Is it delicious? Yes, it is great! Look, I'm getting told off if I do
:03:03. > :03:08.this wrong! Do it in your sweet baby James manner. For goodness
:03:08. > :03:13.sake, do not play with me! This will do. This is wonderful, this is
:03:13. > :03:20.gorgeous. Thank you. Now, I'm coming with my
:03:20. > :03:23.chunky pies. Lovely. I'm just enjoying the banter. Seeing Martin
:03:23. > :03:29.get humiliated. You know he is not married, he is
:03:29. > :03:39.waiting for me! It is a marriage made in heaven and in hell! You are
:03:39. > :03:41.
:03:41. > :03:47.funny in real life! Get yourself into that, this is absolutely
:03:47. > :03:50.stunning. Remind us what that is again?
:03:50. > :04:00.is chicken chilli and haloumi spring rolls.
:04:00. > :04:00.
:04:00. > :04:05.And who am I to argue?! There you Right, over here.
:04:05. > :04:09.Is there you go, Paul. Where do you want me? Dive into
:04:09. > :04:12.that. Can I. It looks fantastic, it
:04:12. > :04:18.Can I. It looks fantastic, it really does.
:04:18. > :04:21.There you go, Paul. Pass it down. I feel a bit rude going in before the
:04:21. > :04:27.ladies. Lamb would work well? Yes, you are
:04:27. > :04:37.right about the leftovers of Sunday dinner, beef, lamb, pork, fabulous.
:04:37. > :04:41.
:04:41. > :04:49.And the spices that went in there? Cumin, bay leaf and chilli.
:04:49. > :04:53.How is it? 9.99! Now, the omelette challenge has become an institution
:04:53. > :04:58.amongst chefs. The reputation has traveled across the pond to New
:04:58. > :05:04.York. So when one of America's finest chefs, Daniel Boulud, took
:05:04. > :05:11.his turn against Michael Caines, there was more than just a spot on
:05:11. > :05:16.the board at stake it was national pride! Now, the usual rules apply,
:05:16. > :05:22.the three-egg omelette as fast as you can. Daniel, who would you like
:05:23. > :05:32.to beat on the board? Well, let's see... Have you been practising?
:05:33. > :05:33.
:05:33. > :05:42.I never practise. Are you ready? 3, 2, 1, go! I got
:05:42. > :05:48.some stuff in here. I feel like I don't have to rush can Daniel.
:05:48. > :05:56.I'm going straight into the pan. Look at the concentration on the
:05:56. > :06:06.face! Oh, man! There's been few chefs... That is a disaster, you
:06:06. > :06:08.
:06:08. > :06:13.gave me a pan that sticks! didn't Putney butter in it, chef!
:06:13. > :06:17.Scrambled egg? Scrambled eggs, disaster! Live on TV, can you
:06:17. > :06:26.imagine that. I don't know if I should eat this with a fork or a
:06:26. > :06:30.straw. They are perfect, though! This is a
:06:30. > :06:35.disaster, this pan. There is a twig there.
:06:35. > :06:40.You need butter in it. Daniel, how do you think you did? This is a
:06:40. > :06:46.Spanish omelette, no? It is is a little flat! Daniel, you did it in
:06:46. > :06:54.just over 42 seconds. You can take that home and put it on your fridge.
:06:54. > :07:00.Where is my time, J? Remind me where I am?! Don't worry, I'll be
:07:00. > :07:05.back, back with my own pan. 18 seconds? I think probably a
:07:05. > :07:11.little slower? You were! It goes to show that the art of omelette
:07:11. > :07:21.making is harder than it looks. Now, here is something much more
:07:21. > :07:23.
:07:23. > :07:27.appetising, Tristan Welch's salt lamb with sea herbs.
:07:27. > :07:32.Now, you are doing it with the crust. There is a lot of salt going
:07:32. > :07:37.in here. There is flour, salt, egg white and water? Yes, it is just to
:07:37. > :07:44.cook the lamb in. So, it is covering it with a nice salty steam.
:07:44. > :07:47.So a fair amount of salt in it. Tell us about salt marsh lamb?
:07:47. > :07:52.is lamb that is reared on the coastline of the estuaries and
:07:52. > :08:02.stuff. What it does is it grazes upon some of the wonderful herbs we
:08:02. > :08:03.
:08:03. > :08:08.are cooking with it. We have se esta.
:08:08. > :08:12.I have used this before it is perfect with fish? Yes it is
:08:12. > :08:16.perfect. You could do the whole dish with fish. As the lamb is
:08:16. > :08:26.reared on the coastline, it has a great feel to it.
:08:26. > :08:31.Of course, sea beets. There are -- these are similar to spinach and we
:08:31. > :08:37.have wild sorrel to finish off. I'm running behind. I have to get the
:08:37. > :08:42.lamb sealed off. What we are doing is getting this
:08:42. > :08:49.pastry ready. So the flour is going in, in with the egg whierts, that
:08:49. > :08:54.goes in and then check out the salt... -- the egg whites, that is
:08:54. > :08:58.going in, and then check out the salt... That is going in! But, it
:08:58. > :09:08.will not be that salty when it comes to eating the lamb. It is
:09:08. > :09:11.
:09:11. > :09:14.just a crust. You can do it with cod, a crust of
:09:14. > :09:19.salt. We are mixing it with the flour too,
:09:19. > :09:29.so the salt does not permeate. expression, you are what you eat,
:09:29. > :09:30.
:09:30. > :09:35.what you are saying is that you are what you like to eat! We like to
:09:35. > :09:45.take one core ingredient and look at the other ingredients that grow
:09:45. > :09:52.
:09:52. > :10:02.harmoniously around it. So this recipe, there is no adding
:10:02. > :10:08.ingredients that don't live near where this is reared or grown.
:10:08. > :10:16.That is the pastry. You need to rest it. I have one.
:10:16. > :10:22.There you go. You can make that pastry a day in advance.
:10:22. > :10:27.You want me to roll it out? Yes, please. Then we will put all of the
:10:27. > :10:35.fantastic herbs on it. I have taken a trim from the lamb.
:10:35. > :10:39.Oops, crikey! Stead on! You need to get it started! Don't take it out
:10:39. > :10:44.on the pastry. I have just taken the trimming from the lamb, I don't
:10:44. > :10:47.want to waste it, so I will roast it off and make a sauce with it,
:10:47. > :10:53.nice and light. Of course with the shoulder of lamb,
:10:53. > :10:58.it will be nice and sticky, so we need a bit of sauce on there.
:10:58. > :11:03.You are about to go on your travels, what is this about America? I am
:11:03. > :11:08.popping Dover America, I have been asked to go out and cook on a TV
:11:08. > :11:15.show out there, to compete, to show them how Brits do it.
:11:15. > :11:21.What is it about you lot? You get America, he comes back from
:11:21. > :11:24.Malaysia, he gets the Maldives, I get Glasgow! I like Glasgow, it is
:11:24. > :11:32.great! Says he with a slight edge of panic.
:11:32. > :11:42.No, I do. I learned a new dish the other day, a Glasgow sal yad... A
:11:42. > :11:45.
:11:45. > :11:51.plate of chips! -- a Glasgow salad. Now, we are rolling this out. You
:11:51. > :11:56.are cooking the potatoes in this? Definitely. There are a fantastic
:11:56. > :12:01.variety of potatoes that grow at their best in the same area as the
:12:01. > :12:06.lamb. It all goes hand in hand. I am making a seaweed butter to go
:12:06. > :12:12.with this, it is very simple. Always get somebody else to do this
:12:12. > :12:17.part. This is simple it is seaweed and
:12:17. > :12:27.butter and blend it. It is amazing how well the flavours go.
:12:27. > :12:31.
:12:31. > :12:36.Seaweed and butter? That is like, as you say, from the same area?
:12:36. > :12:46.We spread the butter on. There is no salt on this. It comes out in
:12:46. > :12:48.the pastry. A little bit on there, chef, for
:12:48. > :12:58.the potatoes. Sorry.
:12:58. > :13:01.
:13:01. > :13:05.You want a few herbs in there? the seesta.
:13:05. > :13:11.Presentation side down, wallop, like that.
:13:11. > :13:17.Fold this over. Eggs... There you go. So the idea
:13:17. > :13:26.is you roughly do this. But it is all sealed in? Yes.
:13:26. > :13:30.So when you flick it over... now that lovely old English word, a
:13:30. > :13:35.huff. A huff? That is a huff of pastry.
:13:35. > :13:39.Well, there was a lot of huffing and puffing that went into it! So,
:13:39. > :13:44.to finish off with the egg yolks. We will brush that over. It will
:13:44. > :13:50.give a beautiful shine. When you cook this sort of dish, it is a
:13:50. > :13:58.real centre piece, a real occasion. Hopefully, we will crack one open
:13:58. > :14:03.and you can see a huff of steam. The potatos? Yes. Sprinkle the old
:14:03. > :14:11.sea salt on tomorrow. The potatos cook quicker, so these
:14:11. > :14:16.go on for how long? 45 minutes. This one? Four hours.
:14:16. > :14:24.Four hours! Don't forget that all of today's recipes are on the
:14:24. > :14:30.website at bbc.co.uk/recipes. There we go... Way, look at that!
:14:30. > :14:36.Look at that! That's the beauty. It is a real occasion.
:14:36. > :14:45.Grabbing our potatoes out as well. These look like jacket potatoes.
:14:45. > :14:50.The sauce is there? Yes. I have sauted this, the onions with the
:14:50. > :14:54.lamb. Reduce it. Let it caramelise, add a touch of water and repeat the
:14:54. > :14:59.process. It gets all of the nights bits off the bottom of the pan into
:14:59. > :15:07.the stock. There you go, a bit of stock.
:15:07. > :15:11.Brilliant a little bit of red wine. Now the spinach and the butter.
:15:11. > :15:18.We didn't need that bit. Not that bit of butter.
:15:18. > :15:23.Carry on, nobody noticed! There you go, butter... Cook them together
:15:23. > :15:33.with a touch of water to help it to come together and create the steam.
:15:33. > :15:41.
:15:42. > :15:44.You don't want it to fry. we are. We'll leave it on here.
:15:44. > :15:49.looks lovely on that tray. Presentation is spotless -
:15:49. > :15:55.beautiful. No! You got to be delicate. All right. Give it a
:15:55. > :16:01.crack. Go on. No! Go on, then. Just gentle. Right. So if you get your
:16:01. > :16:08.knife in along the knuckle edge and just crack it along like so. If I
:16:08. > :16:13.break these potatoes up like this - spuds - look at them. Here is the
:16:13. > :16:19.magic. Look at the steam coming out of there - baking hot. Smell the
:16:19. > :16:26.aroma on that. Looks good to me. Fantastic. Right. What we need to
:16:26. > :16:33.do to carve it - you don't need a knife. Just take a fork. I'll get
:16:33. > :16:43.you a plate. You can put it on there if you want. Go on, then.
:16:43. > :16:44.
:16:44. > :16:48.The sea beets, nice and simple. Spuds. Nice and sticky. Look at
:16:48. > :16:51.that. It's so gelatinous and sticky and moist. Just carve it with a
:16:51. > :16:56.fork. I don't like the idea with a knife when you have a dish like
:16:56. > :17:00.this - gets nice and rustic, isn't it? Get another piece like that and
:17:00. > :17:07.whack it on there like so, then a little sieve for the sauce.
:17:07. > :17:16.that. Perfect. Just to finish it off, I think this has some amazing
:17:16. > :17:20.acidity to it. What am I doing? In there. I am going mad. Look at that.
:17:20. > :17:28.Final touches - because it has been baked for a long time, it needs a
:17:28. > :17:33.sauce to keep it moist. Sauce over the top. Lovely. What is that?
:17:33. > :17:38.shoulder of lamb - salt marsh lamb baked in a salt crust with potatoes
:17:38. > :17:44.and herbs. I need a rest while you look at that.
:17:44. > :17:50.I have to say it looks fantastic. It is worth the effort. Smell some
:17:50. > :17:56.of the aroma from that. Dive into that one. A slow-roast shoulder of
:17:56. > :18:00.lamb is one of my favourite dishes. This would be my food heaven. They
:18:00. > :18:05.said I could only have one. I could have had about six. Fantastic. You
:18:05. > :18:10.could do chicken like that - wonderful. Venison works really
:18:10. > :18:15.well - the longer cooking times, the legs... It's moist. Just get
:18:15. > :18:21.your fork and dig. Happy with that? Lovely. A For me it's a real
:18:21. > :18:26.Saturday night sort of dish. Go to the butcher's now, get your lamb,
:18:26. > :18:32.salted crust. Take you a week if you're doing a party of 12 to wrap
:18:32. > :18:42.up those potatoes. Let's go to Leamington Spa to see what Suzy has
:18:42. > :18:46.
:18:46. > :18:50.interesting to match a wine to because the fresh greens and that
:18:50. > :18:53.light garlicky juice almost suggest a white wine would work best,
:18:53. > :18:58.something like this wine. But the star of the show is undoubtedly the
:18:58. > :19:01.lamb. For that I am look for a red wine. What I need is something
:19:01. > :19:11.supple and fruity to balance the saltiness of the dish, and so I'm
:19:11. > :19:13.
:19:13. > :19:17.going to go for the Secano Estate pinot noir which is perfumed and
:19:18. > :19:22.full of the right flavours I am looking for. Its traditional home
:19:22. > :19:28.is Burgundy in France where where it produces sensationally gamey,
:19:28. > :19:33.earth qui flavours. But when it's grown in the new world it is
:19:33. > :19:38.traditionally fruity, which is exactly what his dish needs. Oh,
:19:38. > :19:42.that smells of raspberries and ripe plums. When you taste it, it's
:19:42. > :19:46.really soft and easy going. Most importantly, though, it's packed
:19:46. > :19:51.with lovely ripe fruit that'll offset the salty flavours of the
:19:51. > :19:59.sea and wild Sorrel. It's also a wine with enough weight to cope
:19:59. > :20:04.with the lamb but is not going to overpower that light garlic and
:20:04. > :20:08.time jous. What a dish! Indeed. I am tired out,
:20:08. > :20:13.though. What do you think? deserve a glass. What do you think?
:20:13. > :20:18.It's exactly that. It's soft and seductive. It's perfect. Girls,
:20:18. > :20:25.worth the effort? The lamb is beautiful. Fantastic. The wine
:20:25. > :20:28.match? The wine match is super. Musical superstar Sharon Corr had
:20:28. > :20:33.been a charming guess all the way through the show when she joined us
:20:33. > :20:38.at the chef's table, so when she faced her food heaven or hell, the
:20:38. > :20:43.result was never really in doubt - or was it?
:20:43. > :20:49.Right. Well, it's time to find out whether Sharon will face food
:20:49. > :20:56.heaven or hell. Heaven here is hake, a nice piece. It's a great piece of
:20:56. > :21:01.fish. A beautiful piece of fish. Quite wet, so you need a deep frat
:21:01. > :21:06.fryer. There is plenty of salt on it as it is. There is.
:21:06. > :21:10.Alternatively, we have loads of dill over there making our own
:21:10. > :21:16.mustard... Yikes! Making our own mayonnaise? I'm not - these two
:21:16. > :21:21.boys maybe - then with a whiskey- cured salmon. I'll skip all of that
:21:21. > :21:25.if I can. Adam stuck by his guns. He decided food hell. You're just
:21:25. > :21:29.mean over there. I am not being disloyal. You have to thank
:21:29. > :21:34.everybody else because they have chosen food heaven. Fantastic!
:21:34. > :21:42.first thing I am going to do is get our sauce on the go so if I can get
:21:42. > :21:49.you to do the pad Thai. We have ginger, shallot, tamarind paste,
:21:49. > :21:53.peanuts, noodles, soy fish sauce. What we're going to do is peel this.
:21:53. > :22:00.You can grate it as it is if you're watching. The most important thing
:22:00. > :22:05.if you buy it, buy it with smooth skin. Otherwise, if it's Cinically
:22:05. > :22:09.skin, it's dried out. Dehydrated. Do you want me to move out of your
:22:09. > :22:11.way? No. Very hot here. It is a kitchen! It's very hot.
:22:12. > :22:15.LAUGHTER There you go. What we're going to
:22:15. > :22:20.do is basically take this and thinly slice it, all right?
:22:20. > :22:23.Because I am going to cook this down with all the rest of the
:22:23. > :22:29.ingredients to make our little sauce to go with it. There you go.
:22:29. > :22:32.So you take the whole lot, a little bit of oil in there as well, please.
:22:32. > :22:36.That much? That's perfect. A little bit of that. We've got some garlic.
:22:36. > :22:41.I am not going to put it in at the start because it's going to burn,
:22:41. > :22:47.so I'm going to keep that out for a second, fry off the ginger first of
:22:48. > :22:53.all, plenty of chilli. Do you like it spicy? I do. Plenty of chilli in
:22:53. > :22:59.there - seeds in. I put seeds in mine. Do you? I leave it in. I like
:22:59. > :23:05.it. I put the whole lot in. Why put chilli in fajita and take the seeds
:23:05. > :23:11.out? Keep the seeds in! In goes the garlic. Now this is - we want to
:23:11. > :23:17.create a sticky sauce with this, so to do that we add water, but you
:23:17. > :23:26.don't keep adding water to this. You add oil to it, sugar. This is
:23:26. > :23:31.chilli sauce, all right? So more... I do like chilli! Ketchup.
:23:31. > :23:36.There we go. You know, this is my idea of food heaven - three men
:23:36. > :23:43.cooking for me, excellent. I would like to do this every day. Three
:23:43. > :23:47.men running around. You guys are on the menu! Hisin sauce - goes in at
:23:47. > :23:52.the end - there you go. Bring that to the boil. We're going to create
:23:52. > :23:59.a nice stickiness to go with that. Do you want that tamarind paste?
:23:59. > :24:05.That's going to go in. Cornflour, flour, salt, sparkling water, the
:24:05. > :24:11.batter for my fish. Sparkling water - we're making a tempura batter,
:24:11. > :24:16.mix that together. That's it. That's it. Why sparkling? I just
:24:16. > :24:21.think it creates nice little bubbles. This is our hake, which is
:24:21. > :24:25.common in the UK. I mean, all around Europe, really. Remember, a
:24:25. > :24:30.it's the first dish I actually cooked in France. Really popular in
:24:30. > :24:37.Spain. I have actually just been to Spain, and there is a lot of hake
:24:37. > :24:44.there. Hugely popular in Spain. I remember the first dish I had made
:24:44. > :24:51.there was with hake. You salt it, poach it in milk, then mix it with
:24:51. > :24:57.mashed potato and you get a fishy salt cod or hake mash, chopped
:24:57. > :25:00.parsley, fantastic. I am deep frying this in a little bit of
:25:01. > :25:06.batter here. Getting in your way now. Because it's so thin, that
:25:06. > :25:11.it's only going to take probably a minute to cook. That's it. OK.
:25:11. > :25:16.Because we have the cornflour in there, it will crisp up well. The
:25:16. > :25:19.idea is it goes with our Singapore - style... Do you want the
:25:19. > :25:24.coriander chopped, James? Yes, please. Thank you very much. Just
:25:24. > :25:28.break that up. These will just fry nicely, won't get much colour on it
:25:28. > :25:33.because of the cornflour, so I don't think it will go brown like
:25:33. > :25:38.fish N chips, otherwise it will be overcooked. OK. We're going to
:25:38. > :25:42.colour that, then this is our sauce. We cook that until it starts to
:25:42. > :25:47.thicken. We see it start Dom together. How we doing, guys? All
:25:47. > :25:54.right. So we keep cooking that. I don't know if you have been to
:25:54. > :26:00.Singapore. I have. They're trademark dish - Singapore chilli
:26:00. > :26:06.and crab? They bubble it, it starts to thicken, then they put the crab
:26:06. > :26:11.shells in with the crabmeat it in. These are ready, drain off the fat.
:26:11. > :26:16.These are cooked. You don't get the colour you get. OK. However, you do
:26:16. > :26:20.in a second. No need to salt this. Do you have your fish sauce in
:26:20. > :26:26.there? Yeah, everything. Take a little bit of that fish sauce,
:26:26. > :26:32.wherever it's gone - a tiny bit of this stuff. It smells like the
:26:32. > :26:38.devil's washing. I know, I know. But it's good stuff. Getting some
:26:38. > :26:43.tips? I am, yeah. Throw that in. It's really one of those things
:26:43. > :26:50.where you basically add this to it... Lovely, wow. And it starts to
:26:50. > :26:55.cook nicely, all right? Yeah. can roll that like that. Take it
:26:55. > :27:01.off - off the heat. Fantastic. have our little pad Thai, you see?
:27:01. > :27:05.Look at that. So a little pad Thai noodles. You can of course put
:27:05. > :27:12.chicken and bits and pieces in there if you want, a bit of prawn.
:27:12. > :27:18.It's entirely up to you - nice and simple, then we can grab our fish.
:27:18. > :27:24.Do you want to grab your knifes and forks, boys? Look. Straight into
:27:24. > :27:31.the food. Has he gone already? You're a hungry boy today! I was
:27:31. > :27:37.making sure it was not raw. You're my taster! She thinks I am joking.
:27:37. > :27:47.Dive into that. Tell us what you think. I'm going to get another
:27:47. > :27:54.play. -- plate. You never get anything to eat, so I'm going to
:27:54. > :28:04.put you on that Eddie, especially because we're sat here. It will
:28:04. > :28:07.
:28:07. > :28:12.have gone. Suzy has chosen a wine from south Australia. It's a
:28:12. > :28:17.Reeceling from 2009 available at Tesco. What do you make of that?
:28:17. > :28:22.Delicious. Amazing. The batter is very clever, very moist. You can
:28:22. > :28:25.either use like I have done with the water, cornflour and flur - you
:28:25. > :28:30.can just use cornflour, if you were at home - dust it with cornflour
:28:30. > :28:38.and fry it. It's not very hot. It's perfect. It would be nice with a
:28:38. > :28:43.bit of dill. No! That's all we've got time for on Saturday Kitchen
:28:43. > :28:47.Best Bites, and that's the last one of the summer too. I hope you
:28:47. > :28:51.enjoyed looking back at some of the fantastic foodie highlights. We'll
:28:51. > :28:56.be back live next Saturday with more great dishes for you. All the
:28:56. > :29:01.recipes we have cooked and shown for you are on our website. You can