:00:32. > :00:35.Good morning. There is a brilliant Welcome to the show. We have this
:00:35. > :00:44.mouth watering selection of Saturday Kitchen recipe archives
:00:44. > :00:48.for you this morning. These tasty banana and cinnamon parcels. Diana
:00:48. > :00:52.Henry is a woman who makes great tasting home food and these baked
:00:52. > :01:01.pork chops with pears onions and Roquefort cheese butter would make
:01:01. > :01:09.the perfect lunch this weekend. We have an amazing dish of pan roasted
:01:09. > :01:13.pollack with chorizo and goats cheese. Greg Wallace faced food
:01:13. > :01:21.heaven or hell. Pot roasted lamb with fresh mint sauce for food
:01:21. > :01:27.heaven or sweet potato with sweet coucous. Here is the brilliant chef
:01:27. > :01:34.Jason Atherton with a money saving recipe using chicken thighs. What
:01:34. > :01:41.is on the menu? It is a simple home dish, chicken thighs, chefs don't
:01:41. > :01:47.use chicken thighs a lot. Roasted squid and it is served with a
:01:47. > :01:50.pipper pipper -- piperade. I will get the onion sliced for you.
:01:50. > :01:53.You want to get the chicken on first.
:01:53. > :02:02.You are using thighs. They have great flavour. If you look at the
:02:02. > :02:10.meat there, but make sure you crisp up the skin properly.
:02:10. > :02:20.Thighs are my favourite bit of a chicken. Great. Oil in the pan and
:02:20. > :02:35.
:02:35. > :02:43.we are going to crispen up the skin They burn quite easily. On to the
:02:43. > :02:49.Basque stew. I will do the garlic now. A lot of people who would had
:02:49. > :02:59.this abroad. It represents the Basque flag. The colours. A bit of
:02:59. > :03:00.
:03:00. > :03:08.useless information for you there. I have other useless information.
:03:08. > :03:14.These tomatoes are from Naples and it is particularly good for growing
:03:14. > :03:20.tomatoes there. This is my part of the show! Tomatoes like being
:03:20. > :03:24.brought up on volcanic ash and dust and that sort of stuff. High in
:03:24. > :03:34.nutrients which makes brilliant tomatoes and that is why they are
:03:34. > :03:38.
:03:38. > :03:46.good for pizza. Use some salt to soften the onions.
:03:46. > :03:55.As well as the new restaurant, and a new daughter. Yes, she came last
:03:55. > :04:05.Monday. A baby girl, Jemima, amazing. And 40 next week. Next
:04:05. > :04:05.
:04:05. > :04:15.Tuesday. Is that why you are wearing a cardigan?! That's fashion,
:04:15. > :04:36.
:04:36. > :04:46.It is fashion. Honestly. If it's not, it means my husband is really
:04:46. > :04:47.
:04:47. > :04:54.unfashionable! We have roasted pippers. Charred those, taken the
:04:54. > :05:01.skin off. You can buy them in a jar. They are fantastic, one of the only
:05:02. > :05:06.pre-prepared products I will use in my kitchen. Can you make the squid
:05:06. > :05:16.ink dressing for me. Squid ink dressing, why has this idea come
:05:16. > :05:26.
:05:26. > :05:34.from? We used to use squid paint. To paint the plates. And the taste?
:05:34. > :05:44.Tastes great. I want chicken stock, sherry vinegar and season it up for
:05:44. > :05:48.
:05:48. > :05:52.me. After 40 minutes, you will end up with this. For anybody who
:05:53. > :05:56.doesn't know, the restaurant where you worked at, it's regarded as the
:05:56. > :06:05.best in the world. It just closed a couple of weeks ago, shut down
:06:05. > :06:12.forever. It is turning into an institute for training chefs. He's
:06:12. > :06:19.end up a tapas bar, he was expected it to be small and he's getting
:06:19. > :06:24.30,000 requests a day for a seat there! Just a small tapas bar!
:06:24. > :06:31.Now we are going to chop this up. You have always had new ideas when
:06:32. > :06:38.it comes to restaurants. When you first opened Mays, it was grazing,
:06:38. > :06:44.almost like a sushi, small portions. When we opened it, I wanted it to
:06:44. > :06:48.be the first high-powered, high end Michelin starred type tapas
:06:48. > :06:56.restaurant. Then I decide today do my own restaurant, it was time to
:06:56. > :06:59.do something different. This is more about, being social, even
:06:59. > :07:05.though it is central Mayfair, it became a restaurant for the people,
:07:05. > :07:13.where you can have a beer, wine, or have a plate of squid. You are idea
:07:13. > :07:18.of heaven, you have a desert bar. Where you can go and have a desert.
:07:18. > :07:23.I would like to come to your restaurant please. Is it always
:07:23. > :07:33.diesed like that? It is normally left whole. But I wanted it to look
:07:33. > :07:36.
:07:36. > :07:46.more like a sauce. I saw you using paprika, can you used smoked
:07:46. > :07:57.
:07:57. > :08:03.paprika and add black olives to Talk about the squid then. We want
:08:03. > :08:07.a nice hot pan. The Spanish love squid. This is English and Spanish
:08:07. > :08:11.squid. In the UK we don't fish them out that small but we take them
:08:11. > :08:21.bigger, but in Spain they eat anything! We have these Tynely
:08:21. > :08:21.
:08:21. > :09:07.Apology for the loss of subtitles for 45 seconds
:09:07. > :09:17.squid and the more larger squid. We Crisp up the squid. When you are
:09:17. > :09:27.
:09:27. > :09:32.cooking them, you make sure you get It's not like octopus, in Spain,
:09:32. > :09:36.they dry it out and then pan fry it and it stops it from being rubbery.
:09:36. > :09:46.Can I ask a question, it might be a stupid question, what is the
:09:46. > :09:48.
:09:48. > :09:58.difference between an octopus and a squid? What is the difference? Both
:09:58. > :10:03.
:10:03. > :10:09.from the same family. They both Go and ask someone on twitter.
:10:09. > :10:19.Parsley. Just a little bit of parsley. The squid is ready, nice
:10:19. > :10:28.and crispy and now we are ready to plate.
:10:28. > :10:38.You could eat that on its own like a tapas. Just pass me the chicken.
:10:38. > :10:48.Just finish that with a little bit of Spanish olive oil. Place these
:10:48. > :10:49.
:10:49. > :10:59.around the plate. I don't want to ruin my Christmas jumper. And some
:10:59. > :11:03.
:11:03. > :11:13.of the piperade on top. Finish off with parsley and sherry vinegar.
:11:13. > :11:18.
:11:18. > :11:25.Put the squid on like that. This is my food heaven, man. The
:11:25. > :11:32.squid ink dressing, which is a perfect marriage with this dish.
:11:32. > :11:42.This is my roasted squid, with chicken thighs, a piperade sauce
:11:42. > :11:48.
:11:48. > :11:57.It does look amazing. Has the squid ink got a flavour to
:11:57. > :12:04.it? Is it really fishy? The thighs cook so quickly when you do it like
:12:04. > :12:14.that. I don't normally eat tentacles. It's got the cartilage
:12:14. > :12:19.
:12:19. > :12:24.and everything in it. Really nice. The sweetness of the peppers work
:12:24. > :12:28.really well. Coming up, I will be making
:12:28. > :12:38.something sweet for Jason Isaacs, but first, here is a foodie post
:12:38. > :12:40.
:12:40. > :12:44.When I see sights like this I know that chalky would have loved it
:12:44. > :12:47.here, so to keep him in the picture I thought I would send him a post
:12:47. > :12:50.card to let him know how we were getting on.
:12:50. > :12:58.It is hard to think two or three days ago on the barge we were going
:12:58. > :13:06.through fields of corn with lime trees overhanging across. Now look
:13:06. > :13:12.at this, that lovely stone and the Mediterranean vegetation in the
:13:13. > :13:18.distance. I love t I have been here before and I am so pleased to be
:13:18. > :13:21.back. Then Chalky, dogs, loads of dogs.
:13:21. > :13:28.This big black one comes from the Pyrenees and there are geese and
:13:28. > :13:33.ducks too and lots of poodles. You would expect that in France. And
:13:33. > :13:39.then there was a really friendly dog that belonged to a loch keeper,
:13:39. > :13:44.he was so nice. Sorry you can't be here, old chum
:13:44. > :13:48.but the vet said you are too old. Going back to the barge, our
:13:48. > :13:52.skipper has spent nearly 30 years living in France and he's utterly
:13:52. > :13:58.amazed by the rise of TV chefs. A couple of journalists came to visit
:13:58. > :14:03.all the way from Australia which totally be musted him.
:14:03. > :14:13.-- bemused. We don't have TV chefs in France, apart from people who
:14:13. > :14:16.
:14:16. > :14:25.They have never done anything else other than stand behind a counter.
:14:25. > :14:30.I have been here 27 years. I see in the supermarkets all these lovely
:14:30. > :14:37.instant TV dinners and all that sort of stuff, I think English
:14:38. > :14:45.people would rather live cooking through someone of the TV chef I
:14:45. > :14:51.will can cooking it for them and then buy it in the supermarket in
:14:51. > :14:59.packs. I haven't brought out any TV dinners yet and I would like to say
:14:59. > :15:04.there's not enough money to entice me to do it.
:15:04. > :15:12.Back to reality. This is what all the tourists really like, the
:15:12. > :15:16.medieval town of Carcasonne. You can stay on the barge. First I went
:15:16. > :15:21.off to explore the cafe culture outside the city walls.
:15:21. > :15:31.I picked this book on the barge actually they have a library there
:15:31. > :15:38.
:15:38. > :15:43.of books that people left behind. It is about the Languedoc.
:15:43. > :15:49.A working cafe of the southern kind, perhaps being so far south has kept
:15:49. > :15:55.it going. It's nothing special and that's its genius, it just is. It
:15:55. > :15:59.is so much is it self, I think sometimes it can't last much longer,
:15:59. > :16:04.its time has passed, but the news hasn't reached the patron or
:16:04. > :16:12.waiters or the customers. Or they have been too busy to notice. There
:16:12. > :16:17.is a bit at the end which I love. "It is not in the real world, where
:16:17. > :16:23.sense and sob wryity rules and science is king, where God is
:16:23. > :16:28.officially dead and life is run from California.
:16:28. > :16:35.But I have to say though there is a lot of California here. Any minute
:16:35. > :16:40.I am expecting Kevin cost ner to poke his head over and come down
:16:40. > :16:47.the ramparts. It is amazing, how a place so steeped in hardship,
:16:47. > :16:56.cruelty and bloodshed can act as a magnet for so many tourists. This
:16:56. > :17:00.was once a Cathar stronghold. Although you can get burgers and
:17:00. > :17:06.ice creams, they got a bad deal from history. They were Catholics
:17:06. > :17:09.but didn't like the pomp and ceremony of Rome and preferred a
:17:10. > :17:13.simplier way of worshippers. They have been wiped out all in the name
:17:13. > :17:21.of religion. I met up with Christopher Hope, the author of the
:17:21. > :17:31.book I was reading earlier and he's fascinated by it all. Tell me about
:17:31. > :17:33.
:17:33. > :17:43.the Cathars. What happened to them? Well, they got wiped out and what
:17:43. > :17:44.
:17:44. > :17:50.the tourism industry has done is reinvent them as being good for the
:17:50. > :17:55.menu, the Cathars were completely and absolutely expunged,
:17:55. > :18:01.exterminated. Not far from here there are five ruined towers on a
:18:01. > :18:11.hill, they look like broken off thumbs and they stand there, these
:18:11. > :18:22.
:18:22. > :18:26.castles, and the lord of the castle was giving trum trum trouble and he
:18:26. > :18:32.marched his troops to a village and took prisoners along with him and
:18:32. > :18:37.cut off the ears, the noses and blinded each person in that great
:18:38. > :18:44.troop of prisoners. Left one man with one eye and got this motley
:18:44. > :18:48.hopeless procession of people to walk around led by one man with one
:18:48. > :18:58.eye, in order that the lord of the castle should understand exactly
:18:58. > :19:02.what he was suggesting, and one castle made a deal, they saw the
:19:02. > :19:07.point of going along with this offer, and this was more or less
:19:07. > :19:12.power for the course in Cathar times.
:19:12. > :19:16.We agreed to have lunch in his favourite restaurant, in the
:19:16. > :19:21.village nearby. He loves this restaurant because the cooking is
:19:21. > :19:25.quite rugged and certain authentic to the region.
:19:25. > :19:29.This isn't the first time I have been here. I had this tripe dish
:19:29. > :19:38.the other day and I loved it. A lot of people don't like the idea of
:19:38. > :19:42.tripe back home, but it's great. It's like a tailor cutting cloth. I
:19:42. > :19:48.know people aren't going to rush off and make this dish at home. I
:19:48. > :19:53.was really keen to see step by step how he made it. He is putting the
:19:53. > :19:57.tripe in there to blanch it and adding quite a lot of vinegar and
:19:57. > :20:04.that is to help the blanching, but also to kill the very strong smell
:20:04. > :20:09.of tripe. He's also put some veal legs in there and that gives the
:20:09. > :20:15.final dish a nice quality. They get taken out and put aside when the
:20:15. > :20:23.tripe is strained off, from the first cooking in the vinegar. Now
:20:23. > :20:27.he fris some lardons and good fat and chopped carrots and little
:20:27. > :20:31.gerkins, something I wasn't expecting, but I can understand the
:20:31. > :20:37.thinking behind it. It is a good idea putting them in there. He's
:20:37. > :20:44.got some capers, because tripe is a bland flavour and it needs lifting
:20:44. > :20:53.with some nice sparky tastes like gerkins. I was looking at this,
:20:53. > :20:59.which is splendid, when you think of the teabag bouquet garnis we
:20:59. > :21:04.have back home. Then an enormous amount of garlic and a whole bottle
:21:04. > :21:08.of white wine and the same amount of water. The most popular way of
:21:08. > :21:13.cooking tripe at home is gently stewed in milk with onions. Back in
:21:13. > :21:17.with the tripe and loads more water, enough to cover everything. I was
:21:17. > :21:22.trying desperately not do miss anything and make sure I noted all
:21:22. > :21:31.the fine points, so I could at least get pretty close to repeating
:21:31. > :21:41.the dish at home. He's added a lot of saffron powder tlrks which
:21:41. > :21:46.colours it up nicely and some tomato puree. I have to say that
:21:46. > :21:52.saffron powder looked garish to me but he is a man after my own heart,
:21:52. > :21:57.he understands the need for plenty of salt, rock salt and pepper. Now
:21:57. > :22:03.the bouquet garni, and the veal shins and that that gently cooks
:22:03. > :22:10.for up to five hours and then last of all, in go the chopped gherkins
:22:10. > :22:14.and capers to add spikes of flavour. This is going into a baker's oven
:22:14. > :22:20.and this would have been started off in the kitchen and then taken
:22:20. > :22:26.down to the boulangerie, because nobody had energy to cook a dish
:22:26. > :22:35.like this. I need hardly tell you I am so looking forward to eating it.
:22:35. > :22:42.I will have the tripe please. You approve of that? Sure. I know
:22:43. > :22:48.tripe is not everybody's cup of tea and the waiter was surprised to see
:22:48. > :22:52.a Englishman order it. But it was everything I hoped for. I am just
:22:52. > :22:56.so glad I have met you because we have been travelling on this barge,
:22:56. > :23:02.through this beautiful country and eating lovely food. It is a bit
:23:02. > :23:06.easy to get a bit too clawingly sweetly sickly about everything,
:23:06. > :23:15.because it is so lovely. What does it mean to you, because I know you
:23:15. > :23:20.have a grittiness about you? Honesty is one word but the other
:23:21. > :23:26.is the way people blurt things out. When I first arrived in the village,
:23:26. > :23:29.the doctor said to me of course she said she had only arrived herself
:23:29. > :23:36.and she said she thought people were very nice and then I thought
:23:36. > :23:40.perhaps some of them are not that nice. I have now decided they are
:23:40. > :23:47.awful. I hear the voice of healthiness, I know exactly what
:23:47. > :23:51.she means. People here are actually marvellous, but but to
:23:51. > :23:57.sentimentalise them or imagine them that they are not strange and
:23:57. > :24:04.gritty and hard as these, they are gritty, they reject patronising
:24:04. > :24:10.people, often from Paris, and they say more or less what they think.
:24:10. > :24:14.As a writer, what happened was that people would say to me, you like
:24:14. > :24:17.stories and I say yes, I do. They say, few think that's bad, the
:24:17. > :24:25.story you have just heard, come with me, I can show you something
:24:25. > :24:29.and tell you something far, far worse. This for a writer is a gift.
:24:29. > :24:39.It's irrestistible. So was his book. I am so glad I found it and I
:24:39. > :24:39.
:24:39. > :24:42.couldn't wait to get back to it. I am over half way on my journey from
:24:42. > :24:47.Bordeaux on the Atlantic to Marseille on the Mediterranean.
:24:47. > :24:54.Home for the last four weeks has been my my plodding old barge which
:24:54. > :24:59.I am getting fond of. This is the home of France's most popular and
:24:59. > :25:07.cherished pre-cooked meal, the cassoulet. Practically every
:25:07. > :25:17.restaurant here has its own recipe, but it is also famous for another
:25:17. > :25:21.
:25:21. > :25:24.French institution, the French Napoleon said an army marches on
:25:24. > :25:27.its stomach and I was interested in the French foreign legion's food
:25:28. > :25:32.because there are so many nationalities involved that meal
:25:32. > :25:40.times for the chefs must be a nightmare but they cook simple
:25:40. > :25:45.French dishes. In the officers' mess they are making green beans
:25:45. > :25:50.wrapped in bacon. In the legion air's canteen it was pasta with
:25:50. > :25:54.duck. It was extremely difficult to get in here, lots of red tape and I
:25:54. > :26:00.am so glad we got here because I really like the food. I am very
:26:00. > :26:04.hungry as it happens and I could eat this. They have a tomato salad
:26:04. > :26:08.with herbs. They have duck and macaroni and a nice mushroom sauce
:26:09. > :26:13.and little amounts of coke, because it is the army, you see. But look
:26:13. > :26:18.around, it is just sensational. These pictures here, they are so
:26:18. > :26:22.evocative and I am sure it is all about the part of belonging. I am
:26:22. > :26:27.so enthusiastic about the French foreign legion, ever since I was a
:26:28. > :26:37.boy at prep school I have still got that enthusiasm and I am here, I
:26:38. > :26:43.
:26:43. > :26:51.I have just stood in front of that column marching towards us singing
:26:51. > :26:57.so slowly and marching so slowly. The whole thing is about this sense
:26:57. > :27:03.of esprit, it is odd really because it is so mournful. It is like a
:27:03. > :27:07.troop of monks singing a dark song. But there's something almost
:27:07. > :27:11.menacing about it, you can't explain it, but you can feel the
:27:11. > :27:17.way it bonds men together. These men have joined for all sorts
:27:17. > :27:22.of reasons. They have left their families and friends, like this
:27:22. > :27:26.chief sergeant. I joined for adventure. Nearly 18 summers ago, I
:27:26. > :27:30.took the ferry, I already spoke French at the time and decided yes,
:27:30. > :27:35.let's have is a go. I fancied a working holiday in the south of
:27:35. > :27:39.France and this was one of the easiest ways to go about it. What
:27:39. > :27:43.did your parents think? I didn't tell them at the time. The only guy
:27:43. > :27:53.who knew was my best friend, a guy called Tony, I hope he is out there
:27:53. > :28:00.and I hope he sees this. It was one of those things, I just had to do
:28:00. > :28:05.it. I family found out later. Tony decided to leave. He let the cat
:28:05. > :28:15.out of the bag. My parents began to worry where I had got to, where had
:28:15. > :28:16.
:28:16. > :28:21.I disappeared, so he let them know. My dad wrote to me, me, a letter,
:28:21. > :28:24.and and it reached me in Chad in Africa and he explained it was no
:28:24. > :28:31.big deal, they knew what I was up to and wished me the best of luck.
:28:31. > :28:37.I never looked back. That is the way it's always been. This is a
:28:37. > :28:41.lamb Tagine in memory of that fantastic day. There is 139
:28:41. > :28:43.different nationalities in the French foreign legion, amazing, but
:28:43. > :28:51.actually it is the North African association that interests me most.
:28:51. > :28:56.I was talking to a chef at the foreign legion, called Big Mac, we
:28:56. > :29:04.couldn't film him, he didn't want to be film because his family are
:29:04. > :29:10.in Burma, but I asked them if they cooked tagines and they said yes.
:29:10. > :29:14.It is the really the lamb one I go for most. You associate that with
:29:14. > :29:18.Morocco and Algeria. This is lamb shank and you can get your butcher
:29:18. > :29:21.to cut it into managable sized pieces for you. I am Browning them
:29:21. > :29:29.using olive oil, which gives them a lovely colour. It is important to
:29:29. > :29:32.do this to any meat used in a a stew and a tagine is a stew.
:29:32. > :29:37.Carmelising the exterior of the meat improves the flavour and
:29:37. > :29:45.colour of the finished dish. Into the same pan I am frying off a
:29:45. > :29:51.paste of garlic, ginger, shall ots, red chillis, coriander stalks and
:29:51. > :29:56.salt. Next, two tea spoons of a pungent mix of spices used all over
:29:56. > :30:02.North Africa. Then add chunky pieces of carrot, onions and more
:30:02. > :30:12.olive oil. And coat everything with a paste, and then in with more
:30:12. > :30:12.
:30:12. > :30:19.potatoes, both ordinary and sweet. Three to to four sliced tomatoes
:30:19. > :30:28.and dried apricots. A good tablespoon of honey. Finally, back
:30:28. > :30:34.in with the meat and a pint or so of stock, chicken will be fine. I
:30:34. > :30:39.actually sent somebody out to get me a tagine, you couldn't fit more
:30:39. > :30:46.than one person's portion in there. It's like spinal tap, where they
:30:46. > :30:50.had a backdrop of Stonehenge and somebody had got the measurements
:30:50. > :30:53.wrong, but that is a proper piece of equipment but this will do just
:30:53. > :30:59.as well. Three to four bay leaves and a little salt and we are going
:30:59. > :31:09.to let it cook away until you are ready for it. This is a
:31:09. > :31:10.
:31:10. > :31:15.traditionally eaten with cows c -- cuoscous. You add boiling water and
:31:15. > :31:20.when it's all soaked up, coat it in melted butter and olive oil so it
:31:20. > :31:25.doesn't clump up and that is ready to go. Big Mac and the rest of
:31:25. > :31:30.those tough Legionnaire's would enjoy my version of the tagine and
:31:30. > :31:38.it will remind me of my day with them.
:31:38. > :31:48.Virtually anything can be cooked in a tagine gu this sweet and savoury
:31:48. > :31:54.
:31:54. > :31:59.combination has particularly I love all those Moroccan flavours
:31:59. > :32:04.and you can use them to make brilliant spicy desserts, too. I
:32:04. > :32:08.have one here using bananas and cinnamon. You were actually talking
:32:08. > :32:14.when that was on about your visit to Morocco. Slightly different to
:32:14. > :32:20.mine and that. We shot Black Hawk down in Morocco so got used to the
:32:20. > :32:23.food. There was a festival, second only to Ramadan in terms of
:32:23. > :32:28.holiness where everybody slaughters a sheep or goat at home. We saw
:32:28. > :32:31.these kids playing football with goats heads. We got back to the
:32:31. > :32:38.hotel and the manage certificate said we have something for you in
:32:38. > :32:44.the car park. There were two sheep there. He went - and the shop was
:32:44. > :32:50.lying on the floor twitching. We were like, don't do it it! They
:32:50. > :32:59.brought out tea and biscuits. We were just ashen, horrified. Then
:32:59. > :33:05.they hung them up and took the skin off. Plop off the head, open up the
:33:05. > :33:09.rib cage, put it in a bucket and always smiling and chopped the head
:33:09. > :33:13.off. I stayed watching thinking this is good for me, I will end up
:33:13. > :33:19.veg tearia. When they took the head off, it looked like something I
:33:19. > :33:23.would see in a butchers, I thought I would eat that. This from a man
:33:23. > :33:29.who doesn't like celery. While you were talking about that,
:33:29. > :33:35.I have the humble banana frying here. We create these spices that I
:33:35. > :33:43.often find in tagine, cinnamon and honey. Fry off some bananas, to
:33:43. > :33:47.colour them slightly. Then I have melted butter here, and filo pastry.
:33:47. > :33:52.Spread that with butter over the top and what I am I am going to do
:33:52. > :33:59.is take the spices that I love about Moroccan food, cinnamon and
:33:59. > :34:04.mix that together with sugar. If you mix that together, you get a
:34:04. > :34:08.fresh doughnut from a shop and roll it in that and serve it with ice-
:34:08. > :34:11.cream. Sprinkle it over the top and I am
:34:11. > :34:17.going to layer this up. I mentioned at the top of the show about Harry
:34:17. > :34:20.Potter, which a lot of the kids will recognise you from. Is that
:34:20. > :34:27.what you are doing, you have another one lined up Just finished
:34:27. > :34:32.two weeks ago. Put the wig away in a box and say a tearful farewell to
:34:32. > :34:39.it. I am not going to be in the sixth film, because I am not in the
:34:39. > :34:45.sixth book. You have done some stuff for the BBC recently, the
:34:45. > :34:49.State Within, which is brilliant. It is brilliant. It is one of your
:34:49. > :34:55.favourites. I am completely compelled, it is really interested
:34:55. > :35:04.and you are great. That is very kind of you. It was a lovely change
:35:04. > :35:09.for me to trying to save the world. I did the same and came straight
:35:09. > :35:16.from that and doing something else called Scars, which was a
:35:16. > :35:25.disturbing and harrowing tale, to camera, a very violent man talking
:35:25. > :35:28.about his life, and the contrast you get in your life to go from
:35:28. > :35:35.guerrilla filmmaking, talking about a broken life and damaged heart and
:35:35. > :35:45.go and make this glamorous conspiracy theory. Channel 4, 11.30
:35:45. > :35:46.
:35:46. > :35:53.on Tuesday night. What I have done here, basically
:35:53. > :35:59.layered this up with apricots, almonds, butter, more of the sugar
:35:59. > :36:06.and cinnamon over the top. Take your bananas. I love the fact you
:36:06. > :36:11.called them my bananas. It implies that I might be tasting this.
:36:11. > :36:18.these on, the great thing about this, throw it all on. And roll
:36:18. > :36:24.this up. On to a tray and throw it in the in the oven. You can
:36:25. > :36:30.actually make something like this for Christmas, something rful
:36:30. > :36:35.simple, really easy, butter over the top.
:36:35. > :36:41.Do you do much cooking at all. Something like that would take me a
:36:41. > :36:44.whole weekend. I like to lay things out like I am in a cookery
:36:44. > :36:49.programme. I need acres of space, nobody in the kitchen, I have two
:36:49. > :36:54.kids so it doesn't happen. I expect enormous praise for what I have
:36:54. > :37:02.daub. My wife cooks every day, once every six months I expect a fanfare
:37:02. > :37:12.when I Cook! It is good. If I say so myself. This is what you end up
:37:12. > :37:19.with. Hopefully in the freezer I have some ice-cream. Take a decent
:37:19. > :37:25.wedge of this, it's lovely and crunchy, serve it hot. Looks like
:37:25. > :37:35.the pigeon buy they served in Morocco. Very, very popular in
:37:35. > :37:35.
:37:35. > :37:41.Morocco. Pigeon pie with filo pastry. Is this healthy? My wife
:37:41. > :37:51.will be watching. You mentioned you are a big fan of spicy food. I love
:37:51. > :37:56.
:37:56. > :38:04.hot food, I love chilli sauces. I have one that makes grown men weep.
:38:04. > :38:11.Holly God. There is a trend of parties where you only serve desert.
:38:11. > :38:16.Yes, one has opened in in New York and bars lone that that only serve
:38:16. > :38:19.desert. That fantastic recipe is on our
:38:19. > :38:25.website, so log on and have a go yourself. Here is another delicious
:38:25. > :38:29.weekend dish, this time from Diana Henry. Welcome to the show. I know
:38:29. > :38:33.you have been looking forward to it. What are you cooking? Roast pork
:38:33. > :38:37.chops with pears and red onions and potatoes and Roquefort butter.
:38:37. > :38:42.is like a dish, talking about Sunday lunch with Clare, throw it
:38:42. > :38:48.in the oven. I love that kind of thing. Choose good ingredients,
:38:48. > :38:57.stick it in the oven, let the oven do the work. I want you to do me
:38:57. > :39:07.potatoes. These are sliced thinly. You want waxy ones, two millimetres
:39:07. > :39:07.
:39:07. > :39:10.think. The pears, it doesn't matter, because they are never ripe, it
:39:10. > :39:17.doesn't matter because you are going to bake them for nearly an
:39:17. > :39:22.hour. Pork chops, stand by things that mums think of at the end of
:39:22. > :39:28.the day. You are not using standard pork chops. I am using spare rib
:39:28. > :39:36.pork chops, they have more marbling on them, and good big ones, 300
:39:36. > :39:45.grams each. This is really manly food actually. I am about to lose
:39:45. > :39:55.my fingers on live TV. That's good. Stick those in the bottom. Better
:39:55. > :39:59.
:39:59. > :40:09.to use waxy ones than floury ones. Olive oil. Pears, can you cut me an
:40:09. > :40:12.
:40:12. > :40:17.onion into wedges. Everything has to cook in around the same time.
:40:17. > :40:26.You went as far north adds Scotland. I went everywhere. What a tough job.
:40:26. > :40:31.I had a two-year-old with me sometimes, so it wasn't always easy.
:40:31. > :40:40.He's now in rehab! If you are watching Dylan, you are
:40:40. > :40:45.not doing it. How has it changed? Four years, people were doing
:40:45. > :40:49.passable Thai fish cakes, I really think it is great British cooking
:40:49. > :40:52.is being done in pubs. A lot of chefs are in pubs as well. If you
:40:52. > :40:56.haven't got lots of money and you are not famous already, that is the
:40:56. > :40:59.place you can go and make your own place and start there. It means
:40:59. > :41:08.they can do whatever they want. They have pretty low overheads to
:41:08. > :41:17.start off and they see it as their own stage. Gone are the days of the
:41:17. > :41:25.old prawn cocktails of the 70s. Yorkshire there is a place that do
:41:25. > :41:31.a posh prawn cocktail and it's great. The chops go in with
:41:31. > :41:39.everything else, thims goes on. In the oven. That goes in for about 45
:41:39. > :41:42.minutes. After 15 minutes take them out and
:41:42. > :41:48.put brown sugar on the pears and turn the chops over.
:41:48. > :41:58.Then you are going to do this with a simple butter. You don't have to
:41:58. > :42:12.
:42:12. > :42:21.We have walnuts going in here. What are we doing here? Watercress and
:42:21. > :42:26.Crickory -- chicory salad. You have cassis in there. It lifts it.
:42:26. > :42:34.Walnut oil and olive oil. You can't away from the alcohol. Everybody
:42:34. > :42:44.says that about my recipes. It does end up in there quite a lot. Not
:42:44. > :42:50.too much walnut oil. It is strong. Butter should be soft. Great things,
:42:50. > :42:53.savoury butters for fancying things up that are quite plain. You are
:42:53. > :43:03.writing books and things but you are also producing your own or you
:43:03. > :43:08.are making your own pizza oven in your garden. Being a person that's
:43:08. > :43:18.British food, gastro pubs, what is it about pizza oven. You can't make
:43:18. > :43:23.
:43:23. > :43:28.good pizza oven. I did a course at river cottage on how to do it. How
:43:29. > :43:36.to build a pizza oven. Why not buy it. Because this is more fun James.
:43:36. > :43:41.I bought mine off the internet. I hold my hand up, I did make it
:43:41. > :43:48.following the Italian instructions that it came in a crate. It was a
:43:48. > :43:57.flat pack pizza oven. He set fire to it, at his birthday party he set
:43:57. > :44:01.fire to it. It had a wooden roof. The past three times I have lit it,
:44:01. > :44:07.I have the world's most expensive peas zarks they were 400 pounds
:44:07. > :44:11.each, because it set fire to the whole roof, which we now made out
:44:11. > :44:16.of metal. Mine is still being built three months down the line, it
:44:16. > :44:20.takes a morning at river cottage, it's still not finished. There were
:44:20. > :44:30.150 people at his birthday party, laughing, watching him run down the
:44:30. > :44:40.garden with a garden hose putting it out. On with the butter. Butter
:44:40. > :44:41.
:44:41. > :44:46.in the fridge, just to keep it firm. This is like being at my house.
:44:46. > :44:56.Just look at that. That's proper grub. You have the
:44:56. > :45:01.
:45:01. > :45:07.Pork ribs aren't expensive either. Just ask the butchers to take the
:45:07. > :45:13.feet off. It is one of those dishes you like
:45:13. > :45:23.the potatoes and you eat the crispy bits around the edge. You do the
:45:23. > :45:38.
:45:38. > :45:41.chefy thing. I will do a chefy thing. Melted
:45:41. > :45:46.butter. They just can't help themselves,
:45:46. > :45:52.can they. A good dish, how easy was that.
:45:52. > :45:56.could attempt that tomorrow at home. Don't set fire to the onion. That
:45:56. > :46:01.is roast pork chops with pears and onions and potatoes and watercress
:46:01. > :46:11.salad and Roquefort butter. Next time she's on, she's going to make
:46:11. > :46:12.
:46:12. > :46:21.a pizza. A wonderful dish there.
:46:21. > :46:27.Smells amazing. That joint is really good to look out for,
:46:27. > :46:37.because most people would be dry. It doesn't have as much flavour.
:46:37. > :46:49.
:46:49. > :46:55.That's lovely. It is one of those dishes, you
:46:55. > :47:05.could do. We do a lot of tray bakes at hodge.
:47:05. > :47:06.
:47:06. > :47:11.You could try making that recipe with Quinss, they are just coming
:47:11. > :47:21.into season now, look out for them. Here is Valentine Warner with great
:47:21. > :47:26.
:47:26. > :47:31.Beat roots are another of my absolute favourite venge tables and
:47:31. > :47:39.at their best at this time of year. They make amazing salads and soups
:47:39. > :47:44.but it is usually pickled to death and left on the shelve. I am on a
:47:44. > :47:51.quest to find the ultimate beetroot at a very special farm, food
:47:51. > :47:54.fashions are changing and in farming, biodynamic is the new
:47:54. > :47:58.organic. Biodynamic farmers believe
:47:58. > :48:04.everything on earth grows in connection with natural forces in
:48:04. > :48:11.the cosmos. Lunar cycles, astrology and potions are at the centre of
:48:11. > :48:14.the farming year for 100 biodynamic farms in the UK. Spencer grows
:48:14. > :48:21.beetroot using biodynamic methods in Essex.
:48:21. > :48:27.You have a healthy interest in cow pats. Have a look. This is really
:48:27. > :48:33.high in nitrogen, nag kneesium, everything you need for a really
:48:33. > :48:40.good manure to fertilise the the vegetables. The cow is central to
:48:40. > :48:46.the biodynamic farm. Look at him with his horns pointing up wards,
:48:46. > :48:55.he has a direct link through the horn right up into the cosmos.
:48:55. > :48:59.cows horns are an aerial to cosmic alignment. Just like a TV Ariel.
:49:00. > :49:03.Do you talk to your cows? Of course we do, I told them you were coming.
:49:03. > :49:10.I thought I was in tune with nature, but Spencer takes it to a whole new
:49:10. > :49:20.level. To fertilise his beetroot and other vegetables he grows, he
:49:20. > :49:22.
:49:22. > :49:29.keeps several compost heaps but of This is a big active pile, the man
:49:29. > :49:38.pulsing down on it. What we are going to do now. Add the magic.
:49:38. > :49:45.This is your magic box. If you can make a hole going down half a metre.
:49:45. > :49:53.The first preparation Yarrow which has been dried and put in the
:49:53. > :49:59.bladder of a red deer, hung up over summer and buried over winter.
:49:59. > :50:04.really is getting witchy now. Spencer attends to his heap with
:50:04. > :50:08.love and attention and makes me apply four more more potions, all
:50:08. > :50:17.representing aspects of the human body.
:50:17. > :50:23.The heart of the heap is the netle. I never thought that building a
:50:23. > :50:27.compost heap could involve so much witchiness. Five months ago
:50:27. > :50:31.Spencer's special compost was used to blant beetroot speeds and it has
:50:31. > :50:38.nourished the plants through the summer. Now autumn is here, it's
:50:38. > :50:46.time to unearth some of his magical crop. Look at these. Wow. These
:50:46. > :50:54.look really fat and healthy. This is the first biodynamic beetroot I
:50:54. > :50:59.have clasped in my hands and what a belter it is, too. Of course, this
:50:59. > :51:04.being a biodynamic farm, there is a really we are harvesting today.
:51:04. > :51:11.the moon calendar, today is a root day, with the gravitational pull at
:51:11. > :51:21.its least and in Virgo, which is an earth sign, so we are picking
:51:21. > :51:24.
:51:24. > :51:34.beetroots at most auspicious time. Can I have a nibble of some of your
:51:34. > :51:35.
:51:35. > :51:41.raw beetroot. Wow. What a colour though.
:51:41. > :51:47.This is an utterly delicious beetroot, it hits you straightaway,
:51:47. > :51:53.first bite. Biodynamic, I am not totally sure, but it's a very, very
:51:53. > :51:57.delicious beetroot. Yes. That's as much as you can say really. What
:51:57. > :52:00.more can you want. You can easily get your hands on fresh beetroot at
:52:00. > :52:06.this time of year from lots of shops. For the best flavour it
:52:06. > :52:11.really is worth buying them raw and cooking your own. Spencer's
:52:11. > :52:16.conjuring up a raw salad for me and I am hoping to align my cosmic
:52:16. > :52:23.beetroot with zingy flavours that will send his taste buds into orbit.
:52:23. > :52:26.I am boiling my beetroot and the golden rule with any beetroot is
:52:26. > :52:33.don't peel them until they are cooked because you will lose a lot
:52:33. > :52:41.of the taste. Leave the skin on. I am going to boil my beat roots.
:52:41. > :52:45.I will get peeling with mine then. I think Spencer's going to go a bit
:52:45. > :52:53.hippie, healthy on the whole thing but I want to do something more
:52:53. > :53:01.exciting and fiddled. It Does your beetroot creation have
:53:01. > :53:07.a name? Yes, it does. Beetroot and sultana salad. Fair enough. Just as
:53:07. > :53:14.it says on the tin. Mine is also going to have a raw element for
:53:14. > :53:20.your sake, beat roots with green sauce. I am going to start with
:53:20. > :53:27.anchovies. With onion and add capers for their
:53:27. > :53:33.sharp salty flavour. I am put nothing some Dijon mustard now.
:53:33. > :53:42.Parsley and mint add wonderful Herbie freshness and olive oil
:53:42. > :53:47.brings it all together. Spencer finishes his raw beetroot
:53:47. > :53:57.and sultana salad with fresh parsley. Beetroots are boiled.
:53:57. > :54:03.
:54:03. > :54:09.I think we have done well here. Good quick cooking.
:54:09. > :54:14.Spencer's partner Shannon comes to share my first biodynamic meal.
:54:14. > :54:24.Welcome to the beetroot festival. Just in time for the beat depest.
:54:24. > :54:25.
:54:25. > :54:31.I tell you what, that's amazing, that's got an incredible after-
:54:31. > :54:36.taste. The two textures are superb together. It is incredible. I am
:54:36. > :54:42.enjoying my health salad here. What do you make of that? I think it's
:54:42. > :54:46.beautiful. I could eat the whole lot. Please go ahead and eat the
:54:46. > :54:52.whole lot. Your beat roots are excellent, nothing short of
:54:52. > :54:58.excellent. That's wonderful. biodynamic, all of it has been
:54:58. > :55:04.thrilling and extraordinary, and magical and strange and and odd but
:55:04. > :55:09.look what it's produced. That's great. I will never quite
:55:09. > :55:19.understand how the moon and magic affected Spencer's beetroot but
:55:19. > :55:23.
:55:23. > :55:26.what I do know is that they are the We are not not cooking live today,
:55:26. > :55:36.instead we are showing you highlights from the Saturday
:55:36. > :55:36.
:55:36. > :55:38.Kitchen recipe archives. Still to come: Nathan takes on Genarro in
:55:38. > :55:44.the Saturday Kitchen omelette challenge.
:55:44. > :55:54.We have this sered beef fillet with watercress and gorgonzola dressing
:55:54. > :55:58.
:55:58. > :56:04.is well worth trying. Greg Wallace faces Food Heaven or Hell.
:56:04. > :56:14.Find out at the end of today's show. Here is the brilliant chef Glyn
:56:14. > :56:14.
:56:14. > :56:19.personnel with a fine -- Purnell. We are going to rose pollack, and
:56:19. > :56:26.do some butter beans, out of a tin, because they are delicious and soft
:56:26. > :56:33.and cooked perfectly, and some goats cheese chorizo and spinach.
:56:33. > :56:39.Tell us about the pollack. It's a fantastic fish. We have pre-salted
:56:39. > :56:43.one. You have to salt it for six minutes and then leave it overnight,
:56:43. > :56:47.get the salty one l one and show you the difference. This one has
:56:47. > :56:51.been salted. We are going to show you how to do this. This one has
:56:51. > :56:57.been salted. You can see the difference, how shiny it is and how
:56:57. > :57:03.firm the fish S Chop that for me James. I am going
:57:03. > :57:08.to dust it with flour. Just to colour it up and get a slight
:57:08. > :57:12.crunch to the top of it. I will show you how to salt it. Pollack is
:57:12. > :57:18.part of the cod family but is a lot cheaper, and more sustainable as
:57:18. > :57:22.well. You could use something like whiting, because it is pretty cheap,
:57:22. > :57:32.and it is perfect for this dish because it goes well with the
:57:32. > :57:38.chorizo. What is the thing about chorizo at the moment, everything
:57:38. > :57:48.comes with chorizo. It does at the moment, especially on here, every
:57:48. > :57:55.
:57:55. > :58:01.I don't know what it is, the flavour is fantastic, a lots of
:58:01. > :58:07.chefs mix and match it with fish. The it goes so well with pollack
:58:07. > :58:16.and cod. It is a classic Spanish dish as well. We have rock salt
:58:16. > :58:21.only the bottom of the plate and then you put the fish on and then
:58:21. > :58:25.cover with more. What fish do you do this with? Large sea bass is
:58:25. > :58:29.nice, monkfish. That is going to take five or six minutes, you wash
:58:29. > :58:34.it off and dry it and keep it overnight. It firms up the flesh,
:58:34. > :58:44.because the pollack flesh can break up in the pan easily. Yes, you pick
:58:44. > :58:47.
:58:47. > :58:54.it up and it falls apart. James has diesed the chorizo. News from
:58:54. > :58:58.Birmingham, you are on to the second restaurant. I am opening a
:58:58. > :59:02.second site, which is going to be my old restaurant, which I won my
:59:02. > :59:07.first star with, I left there and we are going to reopen it. It is
:59:07. > :59:17.going to be a restaurant, with ambition. I don't want to put too
:59:17. > :59:20.
:59:20. > :59:27.much pressure on the new chef. Lots of ambition. It's going to be
:59:27. > :59:35.simple, classic, French food, done with ambition.
:59:35. > :59:42.And execution as well. Pan frying that in oil. Just a bit of oil. We
:59:42. > :59:50.want a nice colour on the skin. lot of people use it for fish pies
:59:50. > :00:00.as well. Yes. Salt the salmon, the cod and whiting and all the rest of
:00:00. > :00:06.
:00:06. > :00:11.T We have chicken stock to get the We cooked this last week, you need
:00:11. > :00:21.to cook out the flavour and oils. The butter beans are cooked, so
:00:21. > :00:25.
:00:25. > :00:29.once the flavour has come out of What does the flour do to it It
:00:29. > :00:39.gives it colour and texture. Obviously stops it from sticking to
:00:39. > :00:40.
:00:40. > :00:50.the pan. A lot of people haven't got flash pans like here. Put in
:00:50. > :00:59.
:00:59. > :01:04.Price-wise, how is it different to cod? It is a lot cheaper, but very
:01:04. > :01:13.similar. Cod has slightly more flavour, but it is equally as good
:01:13. > :01:16.when you are doing a dish like this. Slightly more flavour, cod, but
:01:16. > :01:20.when you are using other ingredients, you can hold up
:01:21. > :01:27.against it, because it is such a thick fish.
:01:27. > :01:33.These are tinned butter beans. find that the tinned butter beans
:01:33. > :01:40.are a lot softer, you don't have to soak them and cook them. Paprika in
:01:40. > :01:50.there, we want to put some chorizo flavour without the meat. I feel
:01:50. > :01:53.
:01:53. > :02:00.like I am stirring it up here. knew you were coming. These butter
:02:00. > :02:03.beans are fantastic, you get them in jars from Spain. The French and
:02:03. > :02:09.Spanish use a lot of them and I have seen them in supermarkets and
:02:09. > :02:12.all the rest of it and the result from it, without soaking and
:02:12. > :02:17.cooking, these are fantastic. Unless you do them properly, you
:02:17. > :02:22.need to soak them for 24 hours, these are a nightmare to cook.
:02:22. > :02:28.They take a long time. We have chicken stock in this there.
:02:28. > :02:34.with the goats cheese. The cheese is going to thicken it. It is not
:02:34. > :02:44.an expensive goats cheese, it is a soft young goats cheese, you could
:02:44. > :02:47.
:02:47. > :02:57.use it with sandwiches or toasties. Just check the fish. Am I getting
:02:57. > :03:10.
:03:10. > :03:19.goats cheese with mine? Yes. I love Another minute for the fish.
:03:19. > :03:24.It is going to create like a coating. We have bowls, you could
:03:24. > :03:28.serve it with crusty bread or do a big boat of it and serve the fish
:03:28. > :03:33.on the side. We are going to put a bit of ambition into this one,
:03:33. > :03:39.James, just like the restaurant. Monkfish would work very well with
:03:39. > :03:47.that. Yes, grilled sea bass would be lovely with it. Or a pork cut
:03:47. > :03:52.let with it. It's quite difficult to get hold of in supermarkets.
:03:52. > :03:57.best thing to do is go to a fishmonger and ask him. It is the
:03:57. > :04:03.white fish, we don't use, the pollack and whiting, the rock
:04:03. > :04:10.salmon, it is nice, and salt that, that would be lovely. And hake.
:04:10. > :04:20.This is taking longer than anticipated. We are going to pop it
:04:20. > :04:22.
:04:22. > :04:28.in there and it be shouldn't take too longs. Seasoning-wise, you
:04:28. > :04:38.don't need to season it, because you have salt in there. Yes, and
:04:38. > :04:38.
:04:38. > :04:44.also the chorizo, I put a dust of ginger. Ginger dust. This is just
:04:44. > :04:54.powdered ginger. Sometimes few put pepper on a lot of stuff, it tends
:04:54. > :05:05.
:05:05. > :05:15.It We're full of ambition on this show. If it works out, we could
:05:15. > :05:15.
:05:15. > :05:25.send this to Cardiff. P When do you put the ginger on it?? We are going
:05:25. > :05:25.
:05:25. > :06:06.Apology for the loss of subtitles for 45 seconds
:06:06. > :06:12.It's a brunch dish, not a banquet. Ginger on the top. Even it falls
:06:12. > :06:17.apart, you can see it there. That is roast pollack done twice, one
:06:17. > :06:27.with chorizo goats cheese and spinach and the other one without
:06:27. > :06:37.the chorizo and a pinch of paprika. Easy as that.
:06:37. > :06:40.
:06:40. > :06:44.Dive into that, tell us what you think.
:06:44. > :06:49.Tell us what you think about the salt in the fish. People don't
:06:49. > :06:54.normally do that at home. You need the industrial hard rock salt, it
:06:54. > :06:59.makes a massive difference and it doesn't shrink when you cook it. It
:07:00. > :07:05.stays the original size in the pan. It seasons the fish as well.
:07:05. > :07:09.Wouldn't normally put goats cheese together with fish. It's gorgeous.
:07:09. > :07:12.We are not cooking live in the studio today but we are looking
:07:12. > :07:18.back at some of the great recipe moments from the Saturday Kitchen
:07:18. > :07:25.archives. There's no-one better in the world with a piece of fish that
:07:25. > :07:30.two Michelin star chef Nathan Outlaw. Just outside of our
:07:30. > :07:33.leaderboard here, 22.96 seconds, a respectable time, but you have a
:07:33. > :07:41.long way to go, to beat the guy that has been at the top of the
:07:41. > :07:47.board, Genarro. You have been there more than a year. A tall order, six
:07:47. > :07:57.foot five, but you have a secret weapon. I have a secret weapon,
:07:57. > :07:58.
:07:58. > :08:06.watch me, yeah! Usual rules apply. Three-egg
:08:06. > :08:16.omelette, cooked as fast as you can. Up against the fastest omelette
:08:16. > :08:22.
:08:22. > :08:32.You are doing it differently, somebody emailed me you. Emailed me
:08:32. > :08:47.
:08:48. > :08:54.yesterday and said make sure you Oh my God. Nathan,... He sabotaged
:08:54. > :09:04.my pan. He sabotaged my pan before. Stop moaning, it's like being at
:09:04. > :09:14.school, children. It's not really an omelette. This one, however,
:09:14. > :09:14.
:09:14. > :09:24.that is an omelette. His omelette's not burnt.
:09:24. > :09:28.
:09:28. > :09:35.How did you do that? Secret weapon! You were quicker. Gennaro, do you
:09:35. > :09:39.think you beat your time? No. weird thing is you would have
:09:39. > :09:49.beaten a lot of people on there, you would have been in fifth place.
:09:49. > :09:52.
:09:52. > :09:56.John ter owed is a man passionate about many things and near to the
:09:56. > :10:00.top of the list is beef. Here is a great beef recipe that is worthy of
:10:00. > :10:10.a Masterchef judge. Good to have you on the show. What
:10:10. > :10:12.
:10:12. > :10:15.are we cooking? We are doing a seered fillet of beef, rather than
:10:15. > :10:21.being Carpaccio, but we are going to wrap it and cool it overnight,
:10:21. > :10:26.so it keeps its shape, season, seer it and do a salad. I am going to
:10:26. > :10:30.just season this off, wrap it up first, take just normal cling film.
:10:30. > :10:37.Full et of beef, you use it for this because it is tender. It is
:10:37. > :10:45.the only piece of meat which is inside the body, the rest of inside
:10:45. > :10:52.of an animal is classified as offal, but this fillet holds the body
:10:52. > :11:01.together, in a human it keeps us up right, but a Bovine is on all fours.
:11:01. > :11:07.It has no fight in it. Chick it in the fridge. This needs to go in for
:11:07. > :11:17.24 hours. Yes. The outside of that, I have some salt and pepper
:11:17. > :11:21.
:11:21. > :11:26.kornings. Grind those together and then some fresh thyme. I am going
:11:26. > :11:32.to grind that in there and as I sairks we have a piece of beef
:11:32. > :11:38.which we have wrapped in cling film and set and that is going to be the
:11:39. > :11:43.outside seasoning. If you can make my dressing, it is like a classic
:11:43. > :11:49.Caesar dressing, egg, Parmesan cheese, oil and vinegar. Egg yolk
:11:49. > :11:56.with the vinegar first, separate the egg and vinegar, whisk it until
:11:57. > :12:02.it goes white, then add the oil and the whole thing with emulsify.
:12:02. > :12:11.garlic going in here? No, I don't know why, I am not that friendly
:12:11. > :12:15.with garlic these days. The fillet is set. Eye seasoning on the
:12:15. > :12:22.outside of it, like a rub really, just enough to give it flavour, but
:12:22. > :12:28.not too much, and don't forget, we have gorgonzola with this, so not
:12:28. > :12:33.too much salt. A good tip is, don't put oil in the pan, get the pan
:12:33. > :12:37.seriously hot, it's been on for five or ten minutes. Season the
:12:37. > :12:41.meat itself, and that way the oil won't burn, you will just seer the
:12:41. > :12:45.meat off. All you are going to do is coat it around the edge to get
:12:45. > :12:51.the colour. I want a crispy texture on the outside and flavour. When
:12:51. > :13:00.you are cooking spices, the heat of spices, you need heat to bring the
:13:00. > :13:10.spices up, especially pepper. You wouldn't make it through
:13:10. > :13:12.
:13:12. > :13:18.Masterchef, mate. Only joking. was BBC Two, this is BBC One.
:13:18. > :13:26.only have one hob at home. I don't have a whisk. I will give you one
:13:26. > :13:29.to take home. We have celebrity Masterchef coming out in the summer.
:13:29. > :13:33.Literally turn it over and let it seer off all the way round the
:13:33. > :13:42.outside. Then we are going to slice it thinly and and chuck it on a
:13:42. > :13:50.plate. I am using rapeseed oil here. Olive oil is too strong. Rapeseed
:13:50. > :13:54.oil is good for us. What is this, a health programme. It's about food.
:13:54. > :14:04.And it's British, it is fantastic stuff. In September you will be
:14:04. > :14:16.
:14:16. > :14:23.able to buy my new book which is Whirl that seers away, I am going
:14:23. > :14:31.to talk watercress and make the salad. Great watercress from a
:14:31. > :14:38.beautiful British from dues from Hampshire, maybe. A bowl of ice
:14:38. > :14:48.water, drop it in, it looks like it is going to wilt, but it takes on
:14:48. > :14:54.
:14:54. > :14:59.the cold water and shake it like that,. There are great leaves from
:14:59. > :15:06.England and a lot of winter leaves. At this time of year, watercress is
:15:06. > :15:13.still applenty. Beef there, you are doing that. Now stabilise it and
:15:13. > :15:20.thin it down a bit, add some water to it and grate a load of Parmesan
:15:20. > :15:24.cheese in there for me. Slice the beef thin. If you can't slice it
:15:24. > :15:30.thin, that's fine, put it on the board, take the flat of your knife
:15:30. > :15:35.and push it out and that will make it thin. We want it to be a salad
:15:35. > :15:40.rather than being a big dish. I like a big plate of it. All your
:15:40. > :15:49.your mates around the table. Tuck in. We have watercress, which is
:15:49. > :15:53.ready to go. That's lovely. You have done very well there James.
:15:53. > :15:58.Take my gorgonzola and break it up. I like the saltiness that goes with
:15:58. > :16:04.it. It is quite acidic as well, not too soft. We have We have strong
:16:04. > :16:08.flavours of the beef and thyme and Parmesan and the watercress. Tell
:16:08. > :16:13.us about Masterchef, are you doing more? I think the great success of
:16:13. > :16:18.Masterchef has been that it is real people in a competition, cooking
:16:18. > :16:22.great food and doing something quite extraordinary. It really does
:16:22. > :16:26.change their life and cooking doesn't get tougher than this.
:16:26. > :16:32.you have a favourite contestant? get emotional about the whole thing,
:16:32. > :16:36.I thought emity was -- Emily was inspiring, but James was just ready
:16:36. > :16:42.to move up and to become a proper cook. I think he will do very well.
:16:42. > :16:52.All three of them, will do very, very well well indeed. They have
:16:52. > :16:54.
:16:54. > :17:04.all had offers, so that's brilliant. Some pepper on. Seered beef salad,
:17:04. > :17:16.
:17:16. > :17:26.watercress, gorgonzola and James's Dive into that. A good breakfast.
:17:26. > :17:27.
:17:27. > :17:34.What do you like with beef? Chips, roast bow Tate toes. -- Potatoes.
:17:34. > :17:41.That's all right, yeah. It gets passed down.. The secret is really
:17:41. > :17:46.sealing it off. You get a difference in flavour,
:17:46. > :17:52.that outside char is really important and helps with the
:17:52. > :18:02.sweetness and pepperiness. You could put some lemon on, I forgot
:18:02. > :18:06.
:18:06. > :18:12.Is It wouldn't be right to feature one Masterchef host without the
:18:12. > :18:16.other but when Greg Wallace paid us a visit, he had to face food heaven
:18:16. > :18:25.or hell. Let's see what he got. Everyone has made their minds up.
:18:25. > :18:33.Your food heaven, is sat there and, a big lump of lamb, shoulder of
:18:33. > :18:37.lamb, with some veg, pot roasted, I know you like mint sauce or
:18:37. > :18:44.potatoes, all concerntively, it could be these things, sweet potato.
:18:44. > :18:54.I love sweet potatoes. I really do. This could be a Moroccan lamb
:18:54. > :18:55.
:18:55. > :19:01.tagine. How do you think these lot have decided. Nice piece of lamb, I
:19:01. > :19:08.think they will let me have the lamb. Both of these wanted the hell.
:19:08. > :19:11.You are kidding me. What did these lot choose. The ladies wanted me to
:19:11. > :19:19.have the lamb. They did. Fortunately.
:19:19. > :19:23.3-2, they have chosen the lamb. Ladies, I will see you in the pub
:19:23. > :19:31.later. We are going to get the boys on
:19:31. > :19:36.here. Make me mint sauce, some classic mint sauce. Warm vinegar,
:19:36. > :19:39.sugar in there, pinch of salt. Sort me out with the potatoes for the
:19:39. > :19:42.mash. I am going to do the lamb here.
:19:42. > :19:48.Pot roasting, something slightly different.
:19:48. > :19:53.We have a shoulder of lamb here. This has been deboned. The butcher
:19:53. > :20:02.can do it and supermarkets are selling this as well now. Take some
:20:02. > :20:08.fresh thyme and throw this in. You could use rosemary, seasoning, salt
:20:08. > :20:13.and pepper, and it is actually pretty cheap piece of meat. It's a
:20:13. > :20:19.great piece of meat. It needs to be roasted nicely. Something like that
:20:19. > :20:25.would cost you no more than �12. 15 years of cooking, I am coming
:20:25. > :20:32.back to square one. Do you want me to do anything? No, just eat.
:20:32. > :20:37.I am I'm going to tie this up. One of our callers that couldn't get
:20:37. > :20:45.flew was interested in mushrooms. You haven't got time to pick your
:20:45. > :20:51.own, but tell us about mushroom picking, what is the golden rule?
:20:51. > :21:01.read somebody got poisoned because he he collected a poisonous one and
:21:01. > :21:11.I would suggest not really to experiment. There are various
:21:11. > :21:13.
:21:13. > :21:21.possibility to learn how to collect mushrooms. There are some societies
:21:21. > :21:31.that they study and they learn how to deal with funguses, join one of
:21:31. > :21:35.
:21:35. > :21:39.them. Otherwise, find an expert,. The golden rule is if you don't
:21:39. > :21:44.recognise it, don't eat it. We have some onions, which I am going to
:21:44. > :21:52.slice up. This is pot roasting, this is not roasting, it is not
:21:52. > :22:01.stewing, not brazing. It is cooking in a pot, so the meat stands proud
:22:01. > :22:05.of the liquor. I am going to chop my veg into decent chunks. What is
:22:06. > :22:11.Britain's most popular veg? It is' been the same and it will remain
:22:11. > :22:17.the same for the next 300 years. It is the most versatile vegetable in
:22:17. > :22:23.the world, the potato, mash, chipped, boiled, puree, it is just
:22:23. > :22:28.the most wonderful food stuff ever. But I am passionate about growing
:22:28. > :22:35.my own produce, but why is it we are importing all this stuff, it
:22:35. > :22:38.seems crazy. We haven't been able to feed ourselves for about 200 or
:22:38. > :22:42.300 years. Land enclosures act forced the people off the land and
:22:42. > :22:47.that was the end of Britain being self-sufficient. But we are on a U-
:22:47. > :22:53.turn and we are more careful about our own produce now, so we are on
:22:53. > :22:57.the right road. We have a way to go before we get to the culinary
:22:57. > :23:01.tradition of Italy. When you go to Italy, you only ever see stuff that
:23:01. > :23:06.is in season. I think the next trend is food preservation, because
:23:06. > :23:16.few go to Italy, you still eat tomatoes in the winter, but they
:23:16. > :23:17.
:23:17. > :23:23.have made jars of pasatta. Food preservation is the next trick.
:23:23. > :23:29.shouldn't have to though. We should know about all this stuff. Well, I
:23:29. > :23:34.have to say controversially, if women work, which is great, and
:23:34. > :23:38.listen, because if you want a food culture, you have to have women
:23:38. > :23:43.staying at home and a huge amount of people working the land. If you
:23:43. > :23:48.lose that, you will never have a food culture like Italy or Spain.
:23:48. > :23:58.Only the people, for education and learning in the family, they know
:23:58. > :23:59.
:23:59. > :24:03.what good food is about. Italy, food, I go to Italy, food in Italy
:24:03. > :24:08.is your birthright, it is not something snobby, you don't have to
:24:08. > :24:13.have a lot of money to eat good food. If we produced more of our
:24:13. > :24:20.own food, that is the key. Also if we taught some more cookery in
:24:20. > :24:29.schools. It's coming back. Talk being basic food, big chunks of
:24:29. > :24:39.carrots, that is how veg should be when it is in a stew. Big Big
:24:39. > :24:41.
:24:41. > :24:49.chunks of onions and carrots, turnips. Garlic and the stock.
:24:49. > :24:56.Italian red wine of course, because Antonio is here. Stock going in tl.
:24:56. > :25:06.Can you do me some mash. English mash or French mash. However he
:25:06. > :25:10.
:25:10. > :25:18.wants to do it. English mash you spoon out, French mash you pour.
:25:18. > :25:28.Eat with your eyes. Salt on the top. Take the whole lot and pot roast it
:25:28. > :25:30.
:25:31. > :25:34.in the oven, 350 C, 180 F, straight It wants realistically, a couple of
:25:34. > :25:43.hours is the best thing, 2.5, 3 hours.
:25:43. > :25:46.It needs to fall off the bone. We have one here. Of it I haven't put
:25:46. > :25:56.the lid on this, the reason for that is I want the meat to brown.
:25:56. > :26:10.
:26:10. > :26:18.It Just scoop off the fat. Get rid of that. No fancy jus and things
:26:18. > :26:28.like that. Parsley, throw that in. This is what food is all about,
:26:28. > :26:37.
:26:37. > :26:45.nice, simple. You can season that, This shoulder is actually just
:26:45. > :26:55.carving like a leg of lamb. Pot roasting it, keeps it lovely and
:26:55. > :26:55.
:26:55. > :27:05.moist. I think meat needs fat to it. We can pile this up into a chefy
:27:05. > :27:24.
:27:24. > :27:31.I don't think food gets much better than that. Nice and simple. Mint
:27:31. > :27:35.sauce on the top, grab a knife and fork. There you have it, your idea
:27:35. > :27:40.of food heaven. Dive into that. While you are
:27:40. > :27:42.tucking in, bring over your glasses and tell us what you think of that
:27:42. > :27:52.one. I don't think you are going to get
:27:52. > :28:01.
:28:02. > :28:08.a look in. It's flavours I have loved as a kid
:28:08. > :28:12.and they are the flavours I still love now, beautiful.
:28:12. > :28:19.That is all we have time for today. All the studio dishes from today
:28:19. > :28:26.are on our website with all the Saturday Kitchen recipes. Click on
:28:26. > :28:30.to BBC.co.uk. There are hundreds of delicious things too. Join me at