:00:00. > :00:09.Get ready for your Saturday morning serving of amazing food from some
:00:10. > :00:14.of the world's best chefs I'm John Torode and this
:00:15. > :00:40.Live in the studio today one of our favourite regulars
:00:41. > :00:44.the talented Ben Tish and making his debut
:00:45. > :00:46.on the show one of the youngest Michelin Starred Chefs
:00:47. > :01:00.We've had a nice morning so far. A bit of fun.
:01:01. > :01:03.Fantastic. Tommy, what are you making? Scallop
:01:04. > :01:08.cured in rhubarb juice with Jerusalem artichoke.
:01:09. > :01:12.Different? Well, this is using rhubarb, rather than using citrus
:01:13. > :01:16.juice. Sounds very interesting.
:01:17. > :01:19.Ben? It's a chicken roasted over sourdough with peas, morels and wild
:01:20. > :01:24.garlic mayonnaise. Look at that. That looks pretty
:01:25. > :01:26.good. Chicken and peas with chips and
:01:27. > :01:33.mayo, you can't go wrong. As well as those two very tasty
:01:34. > :01:36.dishes we've also got some brilliant BBC archive gems from Rick Stein,
:01:37. > :01:39.The Hairy Bikers, The Spice Men Now, our special guest today
:01:40. > :01:42.is a multiplatinum selling singer-songwriter who's performed
:01:43. > :01:43.live alongside the likes She's just released her fourth
:01:44. > :01:55.album, and is currently on tour. However,
:01:56. > :02:06.she's made time to CHEERING AND APPLAUSE
:02:07. > :02:11.Hello! Honestly, it's is like one of those moments in my life, when I
:02:12. > :02:17.meet somebody, and I'm like, really! I get to sit and talk to you! It
:02:18. > :02:24.will be a massive disappointment. I doubt it! You are a very busy
:02:25. > :02:29.person? I am. Yes, it's been crazy so far. But it's all going well. I'm
:02:30. > :02:35.excited to be here and get a decent meal for a change.
:02:36. > :02:40.Has it not been that great on tour? It has been a great team in the UK
:02:41. > :02:45.but the rest of Europe, there have been some interesting dishes, to say
:02:46. > :02:49.the least. Well, there could be interesting
:02:50. > :02:54.dishes today. You are going to face your food heavy and hell. Food
:02:55. > :02:58.heaven is? Chicken. What about food hell? That would be
:02:59. > :03:04.something like rabbit. Well, there you go. You might get
:03:05. > :03:08.Well, for your food heaven I am going to make
:03:09. > :03:17.First I'll coat prawns and chicken strips in creme fraiche and crushed
:03:18. > :03:20.corn chips and then fry them until crispy and bake in the oven.
:03:21. > :03:22.I'll make a mango salsa, with coriander and mint,
:03:23. > :03:26.a fresh guacamole and a tomato mole, with lots of chilli and serve along
:03:27. > :03:28.with the crispy chicken and prawn in soft tacos.
:03:29. > :03:29.How does that sound? My mouth's watering!
:03:30. > :03:38.I'll wrap rabbit loins with streaky bacon, and fry until golden.
:03:39. > :03:40.I'll make a risotto with Arborio rice, fresh shredded squid,
:03:41. > :03:42.herbs and chicken stock, add squid ink for that lovely
:03:43. > :03:45.velvety black colour, then I'll serve the risotto together
:03:46. > :03:47.with the crispy rabbit loins and tarragon tempura.
:03:48. > :03:55.OK. It sounds interesting... There we go, we might have converted you!
:03:56. > :04:04.If you'd like the chance to ask any of us a question today then call:
:04:05. > :04:09.And if we get to speak to you, I'll also ask YOU if Amy should
:04:10. > :04:10.have her food heaven or her food hell.
:04:11. > :04:13.But if you're watching us on catch up then please don't ring
:04:14. > :04:18.You can also get in touch through social media
:04:19. > :04:31.Tweet away everybody! It's a big tweetie day!
:04:32. > :04:47.Welcome to the show. You are doing scallops and rhubarb.
:04:48. > :04:55.Exactly. We are using the rhubarb, which is acidic.
:04:56. > :05:03.These are mussels? Yes, the sauce is made out of mussel stock, smoked
:05:04. > :05:07.butter, and the scallops. So the sauce, the mussel, the
:05:08. > :05:11.scallops. What about the rhubarb? If you can dice the rhubarb, that would
:05:12. > :05:17.be brilliant. So wash the dirt off first and we
:05:18. > :05:23.are making artichoke chips? Yes, deep frying them whole. Just in like
:05:24. > :05:30.that. In two or three minute, the skin will peel off, we cut that off
:05:31. > :05:34.and then put them back in the fryer. So you make the crisps in the skin
:05:35. > :05:41.and the flesh? I make it into a puree. So caramelise it heavily with
:05:42. > :05:48.lots of butter. Get the natural sweetness out of it as the rhubarb
:05:49. > :05:53.is acidic. You never see rhubarb without sugar, so I'm relying on the
:05:54. > :05:57.natural sweetness of the artichokes and the scallops.
:05:58. > :06:03.Tommy, your first time on the show. We don't know much about you, well,
:06:04. > :06:13.I do. So tell the rest of the world about you, who are you, where do you
:06:14. > :06:22.work? I'm a country lad. I am have Alstrom, we have a big gastropub
:06:23. > :06:26.with a kitchen garden. I try to cockoosing everything that
:06:27. > :06:33.is around us. How long have you been at the pub?
:06:34. > :06:40.Ten years. So man and boy. I was 17 when I took over. So you started
:06:41. > :06:46.young. Why the pub? I literally have no idea. Really? My parents ran a
:06:47. > :06:53.bed and breakfast, as well as the farm. I thought I was going to run
:06:54. > :06:58.the local pub. They put me and my brother in charge of the pub. He is
:06:59. > :07:05.two years older than me. It was not very good when we started. We just
:07:06. > :07:10.had parties and got drunk. Then you realised you had to make
:07:11. > :07:21.money! So, you and your brother? Yes. And my tad. He is brilliant.
:07:22. > :07:25.The most eccentric dad in the world. And you talk about the farm, and the
:07:26. > :07:30.produce, do you grow stuff at the pub? We have a garden at the back
:07:31. > :07:36.where we grow all of the vegetables for the restaurant. So trying to be
:07:37. > :07:42.self-sufficient. That is impressive.
:07:43. > :07:46.So what is happening here? I think with the mussels, they are great
:07:47. > :07:56.with their flavour. I want the lovely juices.
:07:57. > :08:06.That is how I will make the sauce. I am putting in shiitake mushrooms for
:08:07. > :08:14.some lovely flavour. I will take the mussels out of the
:08:15. > :08:22.shell for you. You got your Michelin star very young? Yes, 24.
:08:23. > :08:27.Did you know how? I don't know. Are you the youngest person in the
:08:28. > :08:31.country with a Michelin star? Certainly one of the youngest.
:08:32. > :08:37.Do you think as a chef it puts pressure on you? Mmm... Initially, I
:08:38. > :08:43.did. It would keep me up at night. I would worry about the guy coming out
:08:44. > :08:47.all of these sort of things. And retaining it as well.
:08:48. > :08:51.Yes, the pressure of keeping it, maintaining the standards. But to be
:08:52. > :08:58.honest, there are more important things to be worrying about. I don't
:08:59. > :09:03.sweat over the stars. As long as we keep improving in the restaurant.
:09:04. > :09:07.Fantastic. There is the sauce. I have the mussels here. Tell me what
:09:08. > :09:17.you have done with the scallops? They have been torn up. So likes a
:09:18. > :09:22.tartare, you can loose the texture, so I have torn it down so you still
:09:23. > :09:26.have a bite and texture. And the juice of the rhubarb goes
:09:27. > :09:36.over the top. You said something about an acid in
:09:37. > :09:38.the rhubarb? Rhubarb is an oxcalyc acid.
:09:39. > :09:44.That is extraordinary information, where do you get that from? I don't
:09:45. > :09:50.know where I learned that from! I think by cooking the things you have
:09:51. > :10:00.grown yourself or foraged. There is a wonderful rhubarb farmer
:10:01. > :10:08.in Yorkshire in Yorkshire. This is a brilliant British product,
:10:09. > :10:13.so I am using it. I am using it in the way that the South Americans use
:10:14. > :10:20.citrus juice. And I think there is a book on the
:10:21. > :10:25.horizon? Yeah. It is brilliant. I am not the most academic guy, people
:10:26. > :10:29.say, when you do a book it is the most writing you have done since
:10:30. > :10:34.school. I was never very academic at school! But it is all about the
:10:35. > :10:39.seasons, everything that we grow, forage. And how we use it. It is a
:10:40. > :10:46.really exciting project. What are you growing at the minute? It is a
:10:47. > :10:52.real transition time. Everything for this year's produce, that has been
:10:53. > :10:56.sown but has not grown yet but you still have the last of the winter
:10:57. > :11:02.products, so the artichokes are a prime example.
:11:03. > :11:08.So when I come up on Monday it will be Jerusalem artichokes.
:11:09. > :11:14.You are there on Monday? Randomly. I had heard about the pub, so I booked
:11:15. > :11:14.in with you. So
:11:15. > :11:20.If you'd like to ask a question then give us a ring now on:
:11:21. > :11:24.Calls are charged at your standard network rate.
:11:25. > :11:31.Of course you can tweet questions in as well.
:11:32. > :11:37.So, the scallops, we have to do something with those. The rhubarb is
:11:38. > :11:44.here. The skins are off the artichokes and they are deep fried
:11:45. > :11:48.like this. What is here? This is the Jerusalem artichoke puree it is
:11:49. > :11:53.sweet, to help with the balance of the acidic rhubarb.
:11:54. > :12:00.I have the mussel stock, with the flavour of the mushrooms into it.
:12:01. > :12:04.Then some of this straight up rhubarb juice, incredibly acidic but
:12:05. > :12:10.I have beaten in a lot of smoked butter.
:12:11. > :12:15.How much? Half and half. Do you buy the smoked butter? I do
:12:16. > :12:20.it is nicer than the one that we make.
:12:21. > :12:30.And, how do you make rhubarb juice? If you have a juicer, straight
:12:31. > :12:34.through the juicer. I pass it through a muslin cloth. So it is
:12:35. > :12:40.simple. And anyone doing raw scallop, they
:12:41. > :12:46.are just being burnished. If they are in the shell. The fishmonger can
:12:47. > :12:52.take them out for you. Are you a scallop fan, Amy? I am, yes. I am
:12:53. > :12:57.looking forward to this. Have you had the scallops and the
:12:58. > :13:01.rhubarb together? No, this is a new one on me.
:13:02. > :13:11.And the scallops are Scottish as well! OK, Tommy, mate! This is
:13:12. > :13:17.clever, by taking the scallops apart you can see the lovely textures and
:13:18. > :13:22.add that to the lovely flavours of the rhubarb.
:13:23. > :13:26.Check on your sauce. I am getting there. That's going in
:13:27. > :13:31.there. This is fascinating. It always
:13:32. > :13:37.amazing me that somebody discovered that the red bits are OK to eat but
:13:38. > :13:43.the green bits will kill you. That is poisonous.
:13:44. > :13:46.You would have to eat quite a lot. The person that discovered didn't
:13:47. > :13:51.write that down, they didn't have a chance! Right, that is looking
:13:52. > :13:58.fantastic. The sauce is lovely, with all of the
:13:59. > :14:01.flavours of the mussels in there. And now the sweet Jerusalem
:14:02. > :14:07.artichoke puree. . With just a little bit of butter.
:14:08. > :14:11.There's a lot of butter in this dish.
:14:12. > :14:15.I am going to dress the scallops in butter as well.
:14:16. > :14:19.So, the sauce is there. That is fired up. The rule is as much butter
:14:20. > :14:27.as you can get into it before it splits out.
:14:28. > :14:34.These on top? Sure. The scallops on top? Yes.
:14:35. > :14:38.It's very, very beautiful. I love the way you put things together and
:14:39. > :14:43.construct them. I'm not really that precise, so it
:14:44. > :14:46.is nice to have things looking rustic. It shows off the
:14:47. > :14:50.ingredients. And the grounds are different shapes
:14:51. > :14:53.and sizes. If we are too particular, you forget about the flavour. The
:14:54. > :14:57.flavour is really, really important. It's the first thing.
:14:58. > :15:05.Yeah, flavour highlighted by texture, they always say.
:15:06. > :15:10.So, I'm over the top with the sauce with sea vegetables, samphire,
:15:11. > :15:14.rhubarb and the Bury mussels. It smells amazing.
:15:15. > :15:16.So tell us what you have made for us? It is scallop cured in rhubarb
:15:17. > :15:26.juice with Jerusalem artichoke. Delicious!
:15:27. > :15:40.And, your first toaster on Sunday kitchen. Amazing. The combination is
:15:41. > :15:47.something people think about. Get stuck in. I just love the colours. I
:15:48. > :15:56.love the fact you are using the skin of an artichoke, the scholar put and
:15:57. > :16:04.the whole artichoke. It is using the winter stuff like rhubarb, and it
:16:05. > :16:07.just shows the change of seasons, which is great. I love the taste of
:16:08. > :16:11.the scholar 's. Well, Tommy's outstanding scallops
:16:12. > :16:13.need a wine to go with it, so we sent Peter Richards
:16:14. > :16:16.to Bognor Regis but he had a little stroll along the sea front
:16:17. > :16:29.before he made his choice! I am in Bognor regis and before I
:16:30. > :16:34.head into town to find some delicious wine, I have come to the
:16:35. > :16:54.beach to enjoy some classic, British seaside weather.
:16:55. > :17:06.Tommy's scallops are amazing. It was well worth it to enjoy the intense
:17:07. > :17:13.flavours and find the right wine to match. It wasn't straightforward. We
:17:14. > :17:17.need some intensity of flavour and then on the other, freshness and
:17:18. > :17:22.lightness so as not to overwhelm the more delicate ingredients all clash
:17:23. > :17:30.with the tricky one. If you are a survey on blanc fan, go for a New
:17:31. > :17:36.Zealand version. There is this value riesling, which is great value. Why
:17:37. > :17:43.go New Zealand when you can find a winning combination from these very
:17:44. > :17:47.shores. And that is the Chapel down Flint drive from England. We know
:17:48. > :17:50.how good English and Welsh sparkling wine is but other wines are becoming
:17:51. > :18:06.world-class. It is English zesty and that is what
:18:07. > :18:11.we need for the rhubarb. And there is this roundness and richness which
:18:12. > :18:17.enables it to cope with the artichoke pure A weakness of the
:18:18. > :18:22.scallops. These are varied and vibrant ingredients and it allows
:18:23. > :18:25.what's on the plate to shine. So the earthy, intense nature of the dish
:18:26. > :18:30.makes it a challenge for any wine but this home-grown beauty manages
:18:31. > :18:40.the task with flying colours. Cheers. I love these crisps. What do
:18:41. > :18:47.you think of the wine? I love the fact it is English. It goes really
:18:48. > :18:58.nice with the smoke. Amy? I don't really like wine. Brilliant. I know
:18:59. > :19:05.you say it is elderflower and Larry, but it doesn't smell the same to me.
:19:06. > :19:09.I love people who are honest. Everybody has their own taste and
:19:10. > :19:13.you should be able to say what you like and don't like. Then, you will
:19:14. > :19:17.be cooking soon? And there's still time
:19:18. > :19:20.for you at home to ask us a foodie question,
:19:21. > :19:29.just call: Or you can tweet us a question
:19:30. > :19:32.using the #saturdaykitchen. Time now to join Rick Stein on his
:19:33. > :19:36.foodie journey in the Far East. He's landed in Malaysia this
:19:37. > :20:03.week and he's trying From Thailand I went south to
:20:04. > :20:09.Malaysia. It is funny how the food and taste changes. If food was
:20:10. > :20:16.music, the Thailand dishes would be the high notes, sharpness, sour,
:20:17. > :20:20.spicy and heart. In Malaysia, to my mind, the food is more rounded with
:20:21. > :20:27.rich, gravy and the notes become lower. Malaysia is a cocktail of
:20:28. > :20:31.influences. The Chinese, the Arabs and Indians have all made a stake
:20:32. > :20:37.here and there is a profusion of spices like cinnamon, nutmeg and
:20:38. > :20:42.cloves. This place was once the spice centre of the world and known
:20:43. > :20:48.as the gateway of the spice route. I met this remarkable man. And he is a
:20:49. > :20:52.Jamie Oliver and Delia Smith rolled into one and hugely popular in
:20:53. > :21:04.Malaysia. There is a massive fan club where ever we seem to go. You
:21:05. > :21:23.are so popular. I know. $1, one photo, $1. I had no
:21:24. > :21:34.idea how popular he is. Everywhere we go, they are saying hello. In
:21:35. > :21:44.England, they say hello Rick stein. Here it is hello, chef. We went to
:21:45. > :21:48.this old colonial hotel which used to be a grand house belonging to a
:21:49. > :21:53.merchant. He wanted to cook me something which he thought I would
:21:54. > :21:58.like, a typical Nyonya salad. It was next door to the central hospital
:21:59. > :22:02.and it looked like nurses and doctors in their operating gear
:22:03. > :22:07.spotted this chef from on high and couldn't resist shouting out his
:22:08. > :22:15.name and waving, such is his popularity. You are so famous. You
:22:16. > :22:20.are more famous than Jamie Oliver. We crush some tomato and this
:22:21. > :22:30.becomes the base. My grandmother loved to prepare this every time. Do
:22:31. > :22:40.you want this bruised... Pound, pound. If you want it more spicy,
:22:41. > :22:50.add more. You like it spicy? Add some more. This is so significant
:22:51. > :22:58.when you are cooking. It will be in many of your dishes. That is not
:22:59. > :23:06.smelly. It is smelly, but I think it is lovely. Essential ingredient.
:23:07. > :23:12.Keep pounding. While you are doing that, we are going to put in here,
:23:13. > :23:22.some fish sauce as well. I need some palm sugar as well. That is lovely,
:23:23. > :23:30.palm sugar. See how quickly an easy it is. The whole idea of this salad
:23:31. > :23:39.is to have this combination of spiciness, sweetness and sour. All
:23:40. > :23:46.these wonderful aromatic spices. We have a lot of herbs as well. Ricky,
:23:47. > :23:57.look at all these spices. This is very significant. Sweet, tangy
:23:58. > :24:12.flavours. Smell it. We call that Vietnamese immense. -- mint.
:24:13. > :24:22.Coriander and fresh mint, we can add all that. Shred them and put them
:24:23. > :24:35.together in the salad. Let me have a look, that is perfect. You need to
:24:36. > :24:46.put them inside. Mix them up. That is great, look at that. We will add
:24:47. > :24:52.some other spices as well. Ginger flour, if I am not mistaken. Is that
:24:53. > :25:03.the real flour of ginger fruit? Yes, put that in. You can throw in the
:25:04. > :25:13.prawns as well. On the one hand you have all these wonderful spices and
:25:14. > :25:26.you have those, and some show lots. Some onion. Also, the cafe lime and
:25:27. > :25:41.then we have chives. Garlic chives? Yes, correct. Peanuts as well. Fried
:25:42. > :25:45.onion. The whole idea is to balance everything between sweetness, sour
:25:46. > :25:59.and spicy. And tofu, extremely healthy. Fried tofu. Now, we will
:26:00. > :26:09.throw in lime juice. We are going to squeeze this. That is what you call
:26:10. > :26:18.a salad. To us, a salad is letters, tomato... No, we have something more
:26:19. > :26:29.than that, Ricky. This can feed the whole, entire family. May I try
:26:30. > :26:37.some? Of course. Don't forget the wonderful shrimps. You love seafood,
:26:38. > :26:47.don't you? You love your seafood. You are not a bad cop, you are not
:26:48. > :26:59.just a TV chef after all. Of course, I will garnish with a bit of nice
:27:00. > :27:03.basil. Two lovely pieces here. Delicious.
:27:04. > :27:12.We saw Rick sampling that delicious soup with rice noodles
:27:13. > :27:17.and Amy I know you're a fan of rice noodles so I'm going to make
:27:18. > :27:25.you another Asian dish using them ? a pad Thai.
:27:26. > :27:36.You can add bits to it if you want. I will make it with the base of it
:27:37. > :27:41.with some coriander and garlic pounded together to make a paste.
:27:42. > :27:47.The coriander is where the flavour is to make the paste cook. Then we
:27:48. > :27:55.will talk about you. I will get this underway. So your fourth album? Yes,
:27:56. > :28:02.I never thought I would have one album never mind four of them.
:28:03. > :28:11.Congratulations, you are only about 21? No, I am 29, I will be 30 later
:28:12. > :28:19.this year. Your first album was released at what age? 19, it was
:28:20. > :28:26.released in April 2007, so ten years ago. I was 19 and it all went a
:28:27. > :28:30.little bit crazy. Nobody warns you that is going to happen, you just
:28:31. > :28:34.have to go with the flow. It has been a great ten years and I am
:28:35. > :28:43.chuffed I am still able to tour around and do what I love to do. The
:28:44. > :28:55.new album is called Under Stars U of a slew like stars. I am covered in
:28:56. > :29:01.them. You used the words like, life and stars a lot. Also the word rain,
:29:02. > :29:06.which comes from my Scottish background. When I was doing a
:29:07. > :29:10.festival in Switzerland, it was pouring down and I felt so terrible
:29:11. > :29:15.for the crowd, there were thousands of them getting absolutely soaked.
:29:16. > :29:23.It just make me think about my lyrics and how often I use the word
:29:24. > :29:27.rain. Did you find you go back to things? Yes, probably to do with the
:29:28. > :29:33.way I view the world and I am one of those people who could sit in at
:29:34. > :29:37.cafe four hours and watch people walk past and feel inspired to write
:29:38. > :29:43.something from that. So I see the world in a romantic way. I think we
:29:44. > :29:51.all love a bit of romance. There is a song on the album, the fourth one
:29:52. > :30:04.in which made me cry. Down By The Water? Know it was, From The Ashes.
:30:05. > :30:09.Dream On is reminiscent of the early stuff you did. Now automotive is
:30:10. > :30:14.funky and a difference in the albums from there to here?
:30:15. > :30:22.Yes, there is a difference. I think some people think there is no change
:30:23. > :30:26.but listening back there is a difference but subtle enough it is
:30:27. > :30:31.not so apparent to a lot of people. But for the fans it feels like a bit
:30:32. > :30:34.of a journey. For me it has been a journey.
:30:35. > :30:40.A decade is a long time. It is, yes.
:30:41. > :30:46.Lots of things change in that time. I read, is it true you taught
:30:47. > :30:55.yourself guitar? I did when I was 12 years old. I was so inspired by the
:30:56. > :31:02.Britpop. I loved the bands, Oasis, Ocean Colour Scene. So I loved it
:31:03. > :31:08.all. I loved all the songs, so I learned myself. I taught myself on
:31:09. > :31:14.one of my dad's guitars. And I hear that Travis is a big
:31:15. > :31:19.influence? Yes, one of their albums really connected to me, it made me
:31:20. > :31:25.want to write song are tos myself. And you are on the road a huge
:31:26. > :31:31.amount. You are on the road today. You have come in here but you are
:31:32. > :31:35.working tonight in notingham. Then tomorrow night in Bournemouth. And
:31:36. > :31:42.then... At the Royal Albert Hall. How do you do that? It is something
:31:43. > :31:47.that you get used to. I am sitting here, wondering how you can have a
:31:48. > :31:52.conversation whilst making food. Whenever I have make anything, I
:31:53. > :31:56.need total silence, and I'm standing there following a recipe. But you
:31:57. > :32:01.get used to it. You do your thing. I've done it for ten years.
:32:02. > :32:06.It is normal now. When you are passionate about it.
:32:07. > :32:13.Yeah, exactly. Imagine with you guys with the
:32:14. > :32:17.dishes. So I'm happy to do it. You don't listen to music when you
:32:18. > :32:23.are cooking? I couldn't do anything whilst I'm cooking! I'm not much of
:32:24. > :32:28.a cook! I leave it at that. I need pure silence.
:32:29. > :32:35.Well, I will keep cooking. I have put the coriander, garlic and made a
:32:36. > :32:41.piece. Fried it with the vegetables, and the noodles, and added water to
:32:42. > :32:48.keep it moist. Added the whites of the spring
:32:49. > :32:52.onions, the greens are used on top. Now the bean shoots and a couple of
:32:53. > :32:59.eggs and chilli. Do you like chilli? Yes, I do.
:33:00. > :33:06.Spicy? Somewhere in the middle. Not too spicy, then my nose will run.
:33:07. > :33:12.We won't do that, we don't want you to be snotty.
:33:13. > :33:17.Yes, Snotty McDonald. Now, ten years in music. And one of
:33:18. > :33:24.the things that has changed is modern media. I was looking on a
:33:25. > :33:32.site, and saw that Mr Rock and Roll has had 7 million views. But This Is
:33:33. > :33:38.The Life has had 06 million views. That is amazing. Do you think that
:33:39. > :33:42.is fascinating? It is crazy. Even when I started out, the internet was
:33:43. > :33:47.prominent but nowhere near as prominent as it is now. It has
:33:48. > :33:50.changed so much over the ten years. But it is amazing you can reach
:33:51. > :33:55.people all over the world because of the internet.
:33:56. > :34:01.And talking about all over the world is there a favourite place you like
:34:02. > :34:08.to go and eat? Oh, gosh... You are supposed to say here! Oh, right,
:34:09. > :34:12.sorry. Yes, here. This will be the best meal I've ever had.
:34:13. > :34:16.The other thing I know about you, maybe a few people don't, although
:34:17. > :34:19.you have appeared on Top Gear is that you are a bit of a petrol head?
:34:20. > :34:23.Yes. You like your cars? I do. It is
:34:24. > :34:27.something that I have always been interested in. But I didn't think
:34:28. > :34:36.that anyone else would be interested in. But I thought no-one would like
:34:37. > :34:41.to speak about it. But Top Gear, I can't believe the positive response
:34:42. > :34:43.I got from doing that show. Now it is the number one thing that people
:34:44. > :34:54.ask me. What cars do have you? A Ferrari
:34:55. > :34:58.Special and a 4 GT. I think there are only ten of them coming to the
:34:59. > :35:04.UK. Somehow I managed to make the cut.
:35:05. > :35:11.For anyone who doesn't know about the 4 G #26789, they are making one
:35:12. > :35:15.a day. So 250 a year. You have one. It's a V6 with 630 horse power. That
:35:16. > :35:20.is unbelievable. It is pretty special. I still don't
:35:21. > :35:24.know that much about it. It has been a secretive process. Filling in a
:35:25. > :35:37.ten-page application form to be considered to buy one. It's a beast.
:35:38. > :35:40.All of that horse power, you need that to get from London to
:35:41. > :35:52.notingham. Yes. Exactly.
:35:53. > :35:56.So, here is the pad thy, it has noodles, onions, beansprout,
:35:57. > :36:02.coriander, garlic, the prawns, and the lime to squeeze on top. I am a
:36:03. > :36:09.massive fan, Amy. But please, now we have to work out what Amy is going
:36:10. > :36:14.So what will I be making for Amy at the end of the show?
:36:15. > :36:18.First I'll coat prawns and chicken strips in creme fraiche and crushed
:36:19. > :36:22.corn chips and then fry them until crispy and bake in the oven.
:36:23. > :36:24.I'll make a mango salsa, with coriander and mint,
:36:25. > :36:27.a fresh guacamole and a tomato mole, with lots of chilli and serve along
:36:28. > :36:29.with the crispy chicken and prawn in soft tacos.
:36:30. > :36:31.How's that going? Absolutely delicious. I'm loving it.
:36:32. > :36:34.But if it's hell then it's going to be rabbit!
:36:35. > :36:37.I'll wrap rabbit loins with streaky bacon, and fry until golden.
:36:38. > :36:39.I'll make a risotto with Arborio rice, fresh shredded squid,
:36:40. > :36:42.herbs and chicken stock, add squid ink for that lovely
:36:43. > :36:44.velvety black colour, then I'll serve the risotto together
:36:45. > :36:48.with the crispy rabbit loins and tarragon tempura.
:36:49. > :36:50.But we'll have to wait until the end of the show
:36:51. > :36:56.Time now to join Tony Singh and Cyrus Todiwala on their spice
:36:57. > :36:59.trip around Britain ? this week they're in Hastings making a superb
:37:00. > :37:18.This is Hastings, one of the best places in Britain to buy really
:37:19. > :37:25.super fresh fish! Pan fried with a knob of butter, it's a good, humble
:37:26. > :37:28.supper. But it is so easy to transform it into something really
:37:29. > :37:32.sexy. Britain is blessed with the best
:37:33. > :37:36.flat fish in the world. People talk about turbot being the king of the
:37:37. > :37:41.fish, no, I think that the Dover sole is. It is sweet, succulent,
:37:42. > :37:44.nice and meaty and works perfectly with this recipe.
:37:45. > :37:52.It is. That is a female. How do you know that, chef? It's
:37:53. > :37:58.winking at me! Yes, you have that effect on the dead fish! But do you
:37:59. > :38:05.know what is good for the soul? Being a good Indian? That and
:38:06. > :38:10.ginger. That sweet and pungent spice.
:38:11. > :38:15.What can I do for you. Can you cut it up for me. We are
:38:16. > :38:21.making a fiery sauce with fresh ginger and lime. Flavours that
:38:22. > :38:25.compliment each other and bring a zing to the sole without
:38:26. > :38:29.overpreparing it. First the ingredients for the sauce. A large
:38:30. > :38:33.bunch of coriander chopped, stalks and all. Then the juice of three
:38:34. > :38:37.limes. Soften them up to juice them better.
:38:38. > :38:43.It is easy. Next, to go into the blender, the
:38:44. > :38:47.star of our show... Ginger. Fresh ginger should be plump and
:38:48. > :38:51.juicy. For me, sir, just to show you, I
:38:52. > :38:55.have a piece that I don't like. And here is a piece that I like. That I
:38:56. > :39:01.don't like. There are too many knots. It shows
:39:02. > :39:06.down to the flesh. There is too much fibre inside if you are shredding or
:39:07. > :39:12.chopping, the firebrand interferes with it. But a nice, well rounded
:39:13. > :39:17.juicy piece like that, firm and juicy. Less fibres in inside and a
:39:18. > :39:20.great taste with lots of juice in it.
:39:21. > :39:26.Yep. So, let's put that into the machine.
:39:27. > :39:31.How much ginger? Enough after that piece.
:39:32. > :39:37.There is no need to peel the ginger, just wash and slice. 50 grams, added
:39:38. > :39:43.to the lime juice, give it a pulp and strain.
:39:44. > :39:52.You should get about 100 mls of liquid. Do you foe why ginger is
:39:53. > :39:57.popular? Why? Because people say it is an of a row disyack.
:39:58. > :40:10.Next, the pomegranate. It is a magical fruit. Open it up and look
:40:11. > :40:20.at that. You need about 30 grams of seeds and you can meditate.
:40:21. > :40:23.A new bangra! OK, so we have the juice, the coriander, enough
:40:24. > :40:26.pomegranate seeds. So with all the ingredients prepared for the sauce
:40:27. > :40:30.we need to brown the fish before we bake it.
:40:31. > :40:37.We are using flour but not in the usual way... So what we are going to
:40:38. > :40:41.do now is make some spiced flour to dust the fish in. It will form a
:40:42. > :40:50.nice, crispy skin. Yes! Chef, can you get me some
:40:51. > :40:57.chilli powder, please. Half a teaspoon of chilli powder
:40:58. > :40:59.with flour. It gives a golden crust and a wee hint of heat when the fish
:41:00. > :41:05.is fried. Let's cook.
:41:06. > :41:10.Heat up a splash of rapeseed oil and press the sole flat into the pan.
:41:11. > :41:17.So we have the fish in there. Hold it down. So it will get a lovely
:41:18. > :41:21.golden crust. No shaking of the pan. As soon as you move the pan, you
:41:22. > :41:27.lose the heat. You want the heat into the fish to get the lovely
:41:28. > :41:31.crust. Look at that. A beautiful crust.
:41:32. > :41:39.That's what you want. Let's pop that in the oven for eight
:41:40. > :41:42.minutes at 200 degrees. Now time for the spiced butter sauce. The
:41:43. > :41:52.ingredients have been prepared. We are heating up the rapeseed oil.
:41:53. > :42:02.Adding the butter. Betsy Butter bought some butter but
:42:03. > :42:07.she found the butter bitter! As you get this bur foaming, you get the
:42:08. > :42:13.wonderful smell. Then the coriander, the spicy kick, the fresh wonderful
:42:14. > :42:18.ginger and lime juice. The fiery punch sweetness of the ginger. Then
:42:19. > :42:25.the pomegranate seeds in. Season it. Simple as that. A fantastic dish. We
:42:26. > :42:35.are serving the sole with simple pan-fried asparagus.
:42:36. > :42:45.Beautiful. Wow! That's fantastic, chef.
:42:46. > :43:00.Look at that perfecto. Come on, let's taste it.
:43:01. > :43:06.Is it good? Let me tell you, sir. The acidity with the creaminess from
:43:07. > :43:09.the butter, the ginger and the asparagus, it's a marriage made in
:43:10. > :43:15.heaven. Marriage made in heaven, he said,
:43:16. > :43:29.asparagus, ginger, pomegranate, Lovely stuff boys and there's more
:43:30. > :43:36.from their travels next week! Nigella Lawson is making an Italian
:43:37. > :43:40.style steak dish with a spicy marinade and tomatoes and serving it
:43:41. > :43:46.with her special Tuscan fries! Now, it's almost omelette time,
:43:47. > :43:49.and today the puns are in honour Do we think that one of you make
:43:50. > :43:53.the fastest omelette this week? There'll be no April FOWLING,
:43:54. > :43:59.certainly no practical YOKING and no room for COMEDIHENS
:44:00. > :44:04.if you want to get to And will Amy, face her food heaven,
:44:05. > :44:14.prawn and chicken tacos with a mango salsa OR her hell,
:44:15. > :44:17.rabbit with squid ink risotto! We'll find out at
:44:18. > :44:30.the end of the show. Right, on with the cooking! Ben,
:44:31. > :44:35.come join us! How do you doing mate? Very good, thank you.
:44:36. > :44:41.Let's turn that pan down. What are you making for us, Ben? So a take on
:44:42. > :44:47.Sunday roast. Chicken with the sourdough.
:44:48. > :44:51.So, a chicken sandwich with a chicken on top. Yes, and served with
:44:52. > :44:59.peas and morels. If you can prepare them down. Rip them apart. Check
:45:00. > :45:03.that they are clean inside. So the morels are seasonal? What
:45:04. > :45:10.about the bread? Cut the loaf in half. A nice piece for the chicken
:45:11. > :45:15.to sit on. Bung it in the roasting tray with the chicken on top. I like
:45:16. > :45:20.a half a lemon and garlic in the chicken. Stuff it inside it adds a
:45:21. > :45:25.nice fragrance and moisture to keep it juicy.
:45:26. > :45:30.It fascinates me looking at the Chinese cuisine, they season the
:45:31. > :45:34.birds on the inside as the realise that no seasoning can go on the
:45:35. > :45:38.skin. Once you season the skin and it comes off, that is it. So the
:45:39. > :45:45.flavour is on the inside. Potatoes? They are blanched off. So
:45:46. > :45:49.just cooked. Saute them in olive oil and butter.
:45:50. > :45:55.Why both? So the flavour of the butter and the richness but then it
:45:56. > :46:00.doesn't burn with the oil, the oil keeps it from blackening.
:46:01. > :46:06.So the addage is the oil for heat and the butter for flavour? Exactly.
:46:07. > :46:10.So lots of salt, oil. In the oven with the chicken for an
:46:11. > :46:16.hour-and-a-half. What temp tower? 160.
:46:17. > :46:21.So, it's a bit slower than a conventional chicken? Yes. Check
:46:22. > :46:26.that the juices are clear. No pinkness or blood coming out. When
:46:27. > :46:30.you say that the juices are clear, if you take the thickest part of the
:46:31. > :46:35.chicken? Yes, at the bottom of the breast. Insert the knife, if the
:46:36. > :46:41.juices run clear it is cooked. Perfect. So the mushrooms in the
:46:42. > :46:45.butter? Yes, and peas. And the wild garlic.
:46:46. > :46:53.Is this my healthy morning juice drink? You could try it but it is
:46:54. > :46:58.pure wild garlic, blanched with oil. Tell us about the garlic?
:46:59. > :47:08.We probably have about four or five weeks of it, it is very popular at
:47:09. > :47:14.the moment. It has been on the show a few times. It is in lots of dishes
:47:15. > :47:19.and rightly so. You have to make the most of it. I love it and we will
:47:20. > :47:23.put it through the peas and the morels and make this lovely
:47:24. > :47:33.mayonnaise as well. You will make mayonnaise? Yes, egg yolk, classic
:47:34. > :47:41.mayonnaise. Bit of mustard in there as well. The setting of the eggy oak
:47:42. > :47:47.is important to get mayonnaise to work? Yes, it helps it emulsifying
:47:48. > :48:00.and adds a nice flavour to it. You are quite chemical, Tommy? I don't
:48:01. > :48:08.know about that. Chemistry. The acid in the mustard and the vinegar and
:48:09. > :48:16.allow the strands to get wider so the oil wraps around the outside.
:48:17. > :48:22.Sometimes the mayonnaise will split because they haven't put enough
:48:23. > :48:27.vinegar in it. You want everything at the same temperature. You have
:48:28. > :48:35.oil and now, if they are at the same temperature, they emulsifying well.
:48:36. > :48:45.If you could shred me some wild garlic. Talk about being a chef, I
:48:46. > :48:58.believe there is a bit of hot news coming out, Ben? Yes, after 11 years
:48:59. > :49:06.I am leaving the group, but it is sad but pastures new. I have a solo
:49:07. > :49:13.project in London. Well, my wife will be helping me so it is a family
:49:14. > :49:19.project. 11 years in one place, you have your own style. Please tell me
:49:20. > :49:24.you will be having a break? Yes, I will try to have three weeks. It is
:49:25. > :49:31.quite difficult to step back, but three weeks to reflect and chill out
:49:32. > :49:38.and get cracking on the project. Always busy, lots to do? Always
:49:39. > :49:44.busy. Bit of oil in there but the wild garlic going in. We'll create
:49:45. > :49:50.this beautiful, bright green emulsion that will have bags of
:49:51. > :49:56.flavour. You have the acidity in there that will cut through it.
:49:57. > :50:00.Looking great. We have a couple of people on Twitter who are concerned
:50:01. > :50:04.about the juices, chicken and blood. When the chicken cooks all the way
:50:05. > :50:09.through, a lovely clear juice comes out. After an hour and a half at
:50:10. > :50:18.160, it will come out perfectly cooked. Sometimes we make gravy, but
:50:19. > :50:25.instead it is going to the lovely bread underneath. If you have any
:50:26. > :50:35.other questions, go for it, give us a ring or use Twitter. But any of
:50:36. > :50:41.the recipes are on our website. They are looking great, John. I do have a
:50:42. > :50:50.chicken here are we prepared earlier. Looking good. Beautifully
:50:51. > :50:59.roasted, caramelised on the outside. We will get this in the side dish.
:51:00. > :51:08.With the chicken, always take out the wishbone. Then you get more
:51:09. > :51:16.breast meat? Yes, it makes it easier to carve. One of my favourite sounds
:51:17. > :51:27.in the world is potatoes frying in butter. Very therapeutic. Brad
:51:28. > :51:36.soaked with chicken juice. Not healthy but absolutely delicious. Do
:51:37. > :51:43.you want to put the potatoes in the side dish? Yes please. I am going to
:51:44. > :51:50.put a bit of breast on here and a bit of leg as well. I like both
:51:51. > :52:00.needs. I would rather have the bottle in front of me than a frontal
:52:01. > :52:05.lobotomy. It is chicken, bread, peas, potatoes and mushrooms. It is
:52:06. > :52:15.comfort food. Kind of thing you want on a Sunday. You are very
:52:16. > :52:19.understated because you take the humble everyday and make it special
:52:20. > :52:24.with bits of wild garlic and mayonnaise? Couple of little
:52:25. > :52:29.touches, but it is simple to prepare. Something anybody could do
:52:30. > :52:41.on a Sunday. Are they the last finishing touches? Morels, peas,
:52:42. > :52:53.wild garlic as well. There we go. Wow! Garlic, looking great. Today is
:52:54. > :53:00.tailored to you, Amy, chicken and prawns everywhere. It doesn't bode
:53:01. > :53:07.well for the heaven and the hell, I have got to be punished at the end.
:53:08. > :53:21.Roast chicken cooked on sourdough with morels, please, garlic.
:53:22. > :53:29.Awesome. Right, let's do this. That smells amazing. Plenty of garlic in
:53:30. > :53:46.the studio. Roast chicken, all the good stuff. Get stuck in. Look at
:53:47. > :53:55.the fried bread! The potatoes are hot. The morels are fantastic.
:53:56. > :54:00.Finding things in season, they have just come back, and you forget how
:54:01. > :54:08.good they are. They work well with wild garlic as well. OK, let's head
:54:09. > :54:11.back to Bognor regis to see which wine is chosen to go with the Roast
:54:12. > :54:36.chicken. The chicken is hearty and comforting
:54:37. > :54:41.and packs in loads of wholesome flavour. Those are the qualities we
:54:42. > :54:46.need in the wind. I would assume because this is an easy-going dish
:54:47. > :54:52.it would work with a whole range of wines, but I was wrong. Red wine,
:54:53. > :54:59.even the lighter ones were too much. Subtle white was not enough, got
:55:00. > :55:04.lost. We needed a wine with subtle citric flavours but also a richness
:55:05. > :55:12.to it as well. This is great if you are on a budget. But the star of the
:55:13. > :55:20.show is the Clare Valley Semillon from Australia. It is an Australian
:55:21. > :55:25.speciality, normally it is bone dry, herbal and citric. But this one, has
:55:26. > :55:30.an nutty complexity which means it works really well with food,
:55:31. > :55:35.including Roast chicken. When you taste it by itself it is punchy. But
:55:36. > :55:39.when you tasted alongside the chicken it becomes part of the mail,
:55:40. > :55:45.accentuate the creamy, mushroom elements and picks up on the lemony
:55:46. > :55:51.freshness. Take the mayonnaise, not easy to match with wind, but this
:55:52. > :55:55.goes with the acidity from the vinegar. It's herbal elements
:55:56. > :56:00.pick-up and complement the wild garlic and the yolk complexity works
:56:01. > :56:05.well with the creamy richness. Ben, it is an knock dish and this is a
:56:06. > :56:14.wind that pulls no punches and it is all the more delicious for it.
:56:15. > :56:19.Enjoy. We have another news flash, and that is that was the last of our
:56:20. > :56:23.wine expert trips. As from next week, the wine experts will be
:56:24. > :56:29.joining us in the studio to share their knowledge with us. Which I
:56:30. > :56:37.think is fantastic. We are starting a new series of topical foodie films
:56:38. > :56:39.from around the country. I am not going to be here, but that's all
:56:40. > :56:55.right. That works well with the wild garlic
:56:56. > :57:06.and the chicken. Fantastic. I think it looks lovely in the glass. It
:57:07. > :57:09.smells just like the last one. Which means they are both delicious.
:57:10. > :57:12.It's time to catch up with those Hairy Bikers, Si and Dave.
:57:13. > :57:14.They're on the 'go slow' today, making a slow-cooked
:57:15. > :57:29.Slow food is all about growing, producing and consuming the right
:57:30. > :57:36.kind of food in the right kind of way. So where better than the
:57:37. > :57:41.shutout the world and begin our homage to top quality produce than
:57:42. > :57:49.in our best British kitchen. We will cook a braised feather bed RB. It is
:57:50. > :57:52.harder to hand out, but it is cheaper than a stake and will taste
:57:53. > :58:00.like velvet if you give it the cooking time and love it deserves.
:58:01. > :58:04.It epitomises great, great taste and flavour and I love the grain of it.
:58:05. > :58:14.The reason you have two cup feather blade, where its leg joins onto its
:58:15. > :58:20.torso, just above the shoulder blade is the feather blade. It is that
:58:21. > :58:25.because there. You see this scene, it has a seam of collagen in it and
:58:26. > :58:30.it is full of flavour and makes this particular cuts of meat a very
:58:31. > :58:35.sticky when you eat it and cook it and eat it properly. I have put some
:58:36. > :58:40.heat in the pan, brought it to temperature with oil and seasoned
:58:41. > :58:43.with salt and pepper either side of these beautiful feather blade
:58:44. > :58:57.stakes. We'll put them in there and fry them off to give them a little
:58:58. > :59:01.colour. These vegetables, carrots, onion, garlic and salary. We will
:59:02. > :59:08.cook them off in the beef juices. Keeping them chunky because it is
:59:09. > :59:15.for flavour for the stock. We will discard them later. I love this
:59:16. > :59:21.piece of meat. It is so lovely when it is cooked properly. You probably
:59:22. > :59:24.won't find feather blade at your local supermarket, but a good
:59:25. > :59:33.butcher should have some and it isn't that expensive. We will have a
:59:34. > :59:37.bay leaf as well. If you cannot get hold of a feather blade, by a
:59:38. > :59:43.braising steak and reduced the cooking time to an hour and a half.
:59:44. > :59:52.If you saw that on a plate with your chips, you would think it is a nice
:59:53. > :59:56.filly steak. The onion, carrot and celery are grounds and the garlic is
:59:57. > :00:08.grated in. By grinding it is, we get all the flavour out. Just cook that
:00:09. > :00:22.for a minute or so. Right, lobbed it in. We have two tablespoons of
:00:23. > :00:32.tomato paste, a bay leaf. I have tied at a few sprigs of thyme
:00:33. > :00:36.together. All of those lovely caramelised flavours on the bottom
:00:37. > :00:49.of the pan back cooked the meat and veg, we have taken them off, like
:00:50. > :00:58.that. And we put that in. Red wine and beef, marriage made in heaven.
:00:59. > :01:07.Add a jug of beef stock. We have got a piece of grease-proof paper,
:01:08. > :01:10.practically what it does is it stops the stew reducing too quickly in the
:01:11. > :01:20.oven. So just put that on there like so. Plays that in a preheated oven,
:01:21. > :01:30.140 degrees in a fun loving, 160 in an ordinary oven. That is a low
:01:31. > :01:35.oven, low for slow. Leave it for three hours, but don't worry if you
:01:36. > :01:42.are late, it will be all right for four or even five.
:01:43. > :01:47.Oh, let's go and sleep while it's cooking.
:01:48. > :01:53.Excellent! Or, if you wanted to, you can go to work but we are at work,
:01:54. > :02:06.roughly speaking, so we're going for a sit! For a long time! And off...
:02:07. > :02:11.I'm excited. I am too.
:02:12. > :02:18.Ah! Look at that gravy. Oh, yes! How marvellous.
:02:19. > :02:25.We need to fish the meat out and leave all of the vegetables. You see
:02:26. > :02:33.with the appliance of science that is in fact slow cookery, we managed
:02:34. > :02:40.to transform a piece of meat that once was the texture of a breeze
:02:41. > :02:44.block, into a cashmere sweater, soft, unctuous, and very, very
:02:45. > :02:50.soothing. That's all that red wine loveliness.
:02:51. > :02:55.It went need much reducing, Si. You're right, mate. And what
:02:56. > :03:01.happens, is the bubbles come up and it will start to go glossy, as well.
:03:02. > :03:12.That's lovely. Turn that down. And put the steaks back in the gravy.
:03:13. > :03:16.Spoon the lovely juice over... Beautiful, isn't it? My favourite
:03:17. > :03:27.thing in probably the whole wide world! There we go.
:03:28. > :03:35.It's just crying out for Bury marsh, isn't it? Oh, lovely.
:03:36. > :03:39.And just some French beans and carrots.
:03:40. > :03:43.Look at those, glazed in perfection with a little bit of butter.
:03:44. > :03:49.Yep. You see the thing is, slow cooking
:03:50. > :03:54.with this dish, it's made a really cheap cut very, very good. And some
:03:55. > :03:57.would say, it could have more flavour than a very expensive fillet
:03:58. > :04:10.steak. And I would agree... Mmm! It's soft,
:04:11. > :04:15.moist... And ant it melts in your mouth.
:04:16. > :04:20.Doesn't it? It's lovely. And that's the nice thing about slow
:04:21. > :04:24.food. Taking the time to sit and contemplate what you're eating. Have
:04:25. > :04:31.fun with friends around the table and to eat, drink and be merry. So,
:04:32. > :04:34.well worth the wait. Braised feather blade of beef. A sensational example
:04:35. > :04:47.A sensational example of a slow food dish.
:04:48. > :04:59.Thank, Si and Dave. Always so philosophical. Now, I need to point
:05:00. > :05:01.out your shoe, Amy. They are ace. Even your shoes are covered in
:05:02. > :05:06.stars. Yes.
:05:07. > :05:18.When you are finished with them, can I have them! I think that they would
:05:19. > :05:19.look very fetching. Now, calls, Nick from hard rhubarb.
:05:20. > :05:41.Hertfordshire. What's your question? I have a whole -- Nick from
:05:42. > :05:52.Hertfordshire! I have a whole chicken. I would like to cook it on
:05:53. > :05:58.the barbecue. Fill can with lemon, and thyme.
:05:59. > :06:03.Put on the barbecue and cook it slowly.
:06:04. > :06:21.What about heaven or hell for Amy? Sorry, Amy but it is hell! . Oh!
:06:22. > :06:26.Now, I have a tweet, about what to plant for the garden. Get your
:06:27. > :06:31.radishes in. They will be lovely for the start of
:06:32. > :06:37.the season. Helen thinks that cauliflower is
:06:38. > :06:44.bland but only ever made coulis furore cheese. I think roasting
:06:45. > :06:58.coulis flower brings out the flavours. A high heat. Cumin.
:06:59. > :07:05.Stop cooking cauliflower in boiling water. Get wraithsing it.
:07:06. > :07:10.Or put it on the barbecue! Let's go back to the phones.
:07:11. > :07:14.Susan from Winchester. How are you? I'm very well, thank you.
:07:15. > :07:18.Having a nice morning? Really enjoying it. Fantastic.
:07:19. > :07:22.What would you like to ask? I have a nice shoulder of pork. I would like
:07:23. > :07:28.to do pulled pork. I've never done it before. So, some help please.
:07:29. > :07:35.Pulled pork. Lots of spices and a can of cola. The cola breaks it
:07:36. > :07:39.down. Cover it and cook for about three hours at 160. But cola is the
:07:40. > :07:45.important thing with lots and lots of spices. So, heaven or hell for
:07:46. > :07:49.Amy? I love rabbit. But never seen the point of squid ink, so
:07:50. > :07:57.definitely heaven. Thank you. Denise from Norfolk. How
:07:58. > :08:02.are you? Hello, John. I'm fine thank you.
:08:03. > :08:05.What would you like to ask us? I have two fresh crab. I want to do
:08:06. > :08:10.something interesting rather than put them with a salad.
:08:11. > :08:16.Gentlemen? Crab salad is my favourite thing! How about crab
:08:17. > :08:25.risotto. Use the brown meat and finish it with the fresh white meat.
:08:26. > :08:31.I love with crab, a crab sandwich. Or a salad, using the brown meat.
:08:32. > :08:34.And make a mayonnaise but rather than the garlic, put in the brown
:08:35. > :08:39.meat. That is good.
:08:40. > :08:45.Now, the big question, heaven or hell for Amy? I don't like either,
:08:46. > :08:51.so I'll go with heaven. We're looking good. Time now for the
:08:52. > :08:56.Omelette Challenge. Tommy, your first attempt. I hear you have been
:08:57. > :09:01.practicing a little bit? I hadn't practiced at all, then I got nervous
:09:02. > :09:06.yesterday and practiceded with about a dozen eggs.
:09:07. > :09:20.What is your plan, who would you like to beat? Someone from the north
:09:21. > :09:30.but mostly, Ben! Ben is on 29. .56. So the rules.
:09:31. > :09:33.to use anything else from the ingredients
:09:34. > :09:36.in front of you to make them as tasty as possible.
:09:37. > :09:38.The clocks stop when your omelette hits the plates.
:09:39. > :09:41.Let's put the clocks on the screen for everyone at home to see please.
:09:42. > :09:47.Three, two, one, go! I love this. The competitive chefs.
:09:48. > :09:52.This is really cool. You've not been practicing? No.
:09:53. > :10:02.Right. Look at that. Good. Ben, oh, he has a technique! He has.
:10:03. > :10:06.He knows what he is up to here. It looks like scrambled eggs.
:10:07. > :10:11.I don't know. It looks pretty good to me.
:10:12. > :10:21.There we are. Oh, there we go. Tommy is quick!
:10:22. > :10:25.Nearly there... Ben, are you going to do this or what? Oh, nice! There
:10:26. > :10:28.we go. OK. How about that? Definitely an
:10:29. > :10:33.omelette. That's good.
:10:34. > :10:40.A bit of caramelisation on it. Yeah, nice.
:10:41. > :10:45.Look. I have to say. I'm impressed. That is good. We have omelettes.
:10:46. > :10:52.Tommy, you are going to make the board as you have an omelette. And
:10:53. > :10:57.you are 32.52. Which puts you... Here somewhere.
:10:58. > :11:04.That's OK. You beat me, mate.
:11:05. > :11:09.Ben, you didn't beat your time. About 40... Well, that means because
:11:10. > :11:14.of that, you go in the bin. That's really lucky. I tell you why,
:11:15. > :11:19.because our bin today is playing a really lovely tune. Our bin today is
:11:20. > :11:23.playing Amy's... # Cos I'm ready to go
:11:24. > :11:30.# In one stop # Hitting the road it's all that
:11:31. > :11:33.I've got... What a joy. There we go. Amy's song will play us out.
:11:34. > :11:39.Prawn and chicken tacos with a mango salsa or food hell, rabbit
:11:40. > :11:42.We'll find out after Nigella Lawson makes her perfect
:11:43. > :12:01.You can't come to Florence without encountering Florentine steak. It is
:12:02. > :12:05.a huge T-bone cooked on the grill. I never had the chance to try it in
:12:06. > :12:11.Florence, and I would not attempt it at home. I have another version. It
:12:12. > :12:15.is a steak that you cook and slice on the diagonal so you can feed two
:12:16. > :12:24.people out of one steak. If you have steak, you have chips, if you have
:12:25. > :12:29.my tagliatta, you've got to have my Tuscan fries.
:12:30. > :12:35.I don't peel the potatoes but chop them more into the size of British
:12:36. > :12:41.chips than French fries and then dry them with a tea towel, so there is
:12:42. > :12:47.no excess starch or liquid. This is the radical departure, you have to
:12:48. > :12:51.have faith. Instead of plunging my raw potato chips into hot aisle, I
:12:52. > :12:55.have put them into cold oil. You think that this makes the soggy
:12:56. > :13:02.chips that absorb a lot of oil but this is not the case. These make
:13:03. > :13:06.simply the best chips I've ever had. Crisps on the outside and sweet and
:13:07. > :13:11.fluffy inside. But what's going to make these into
:13:12. > :13:18.Tuscan fries, rather than French fries is the addition of fresh
:13:19. > :13:22.garlic and herbs dropped gently into the bubbling oil towards the end of
:13:23. > :13:28.the cooking. I think it is coming together perfectly. The griddle to
:13:29. > :13:33.cook the steak on is sizzling. And the chips are ready for the garlic.
:13:34. > :13:37.Beautiful pink cloves. Dropped in gently, of course. The thing about
:13:38. > :13:43.the garlic cloves, because they're fried in the skins, it is as if the
:13:44. > :13:48.inside steam to a caramelised stickiness.
:13:49. > :13:53.Vegetarians turn away now... I have a luscious steak.
:13:54. > :14:01.It needs sizzling. So, it's incredibly easy. Two minutes each
:14:02. > :14:07.side, then let it rest for two minutes each side in its marinade.
:14:08. > :14:12.Or post marinade, as it goes on after the cooking other than before
:14:13. > :14:18.the cooking. And to go with that, I start off with olive oil.
:14:19. > :14:23.Virgin olive oil. And it is somewhere between a marinade and a
:14:24. > :14:29.dressing. A lash of red wine vinegar. My favourite... An inferno
:14:30. > :14:42.of red chilli flakes. And dried oregano.
:14:43. > :14:46.And sale... Swirl it about. Oh, I love those colours and that's
:14:47. > :14:51.because I know what it's going to taste like. Time to turn the steak,
:14:52. > :14:58.the first time, shooting from the hip.
:14:59. > :15:02.Great. And now I'm going to settle my herbs, getting them ready. A
:15:03. > :15:08.beautiful Tuscan bouquet. I have sage but it's bitter in a good way.
:15:09. > :15:12.I love the way that the Italians fry sage, often adding it to pasta.
:15:13. > :15:21.Rosemary, the smell of Italian summer. And thyme, my favourite
:15:22. > :15:24.herb. I have oregano but I'm keeping those for the steak later. Right,
:15:25. > :15:31.everything's keeping me calm. Turn this off the heat.
:15:32. > :15:37.In this goes to its marinade. So what happens now is that the
:15:38. > :15:41.juices from the steak ooze into the marinade and the fiery flavours of
:15:42. > :15:46.the marinade ooze back into the steak. It's what you call a very
:15:47. > :15:49.good relationship. I shall get cracking with tomatoes.
:15:50. > :16:00.Slicing them in half... These cherry tomatoes hap sweetness
:16:01. > :16:06.in them but they have just enough acidity to make the steak taste
:16:07. > :16:10.sweet. It is one of the things the Italians know, which is why they put
:16:11. > :16:20.lemon on their stay, if you have a bit of acid with meat, all the
:16:21. > :16:25.flavours intensify. That is its first side in the marinade already
:16:26. > :16:35.and it has yielded up all that glorious juice. Last bits of
:16:36. > :16:43.luscious resting and I will put herb on the chips. In goes the sage. Some
:16:44. > :16:50.rosemary, not too much, just enough to add its sweet flavour. Then a few
:16:51. > :17:05.sprigs of thyme. You can never have too much thyme. Home stretch, steak
:17:06. > :17:11.goes on the board. Just before I carve it, I will drop the tomatoes
:17:12. > :17:17.in, cut side down so some of the tomato flavour loses out into the
:17:18. > :17:23.marinade and then the marinade coats the tomatoes. So it is a bit of
:17:24. > :17:30.give, bit of take. I know I am the world's worst carver, but even I can
:17:31. > :17:39.slice a stake. And this is why it is Italian, because it just means to
:17:40. > :17:48.court. -- cut. Cut into little strips. The joy of it here, instead
:17:49. > :17:53.of using an Italian T-bone steak, I use a regular steak and make it feed
:17:54. > :17:57.two greedy people. I have artistic pretensions, by which I mean I just
:17:58. > :18:10.let the bits of stake drop where they do and then afterwards I fill
:18:11. > :18:18.in the gaps with the tomatoes. Now, this is the bit I love. These fiery
:18:19. > :18:29.juices just trickled on top of the steak and tomatoes. You don't have
:18:30. > :18:42.to add fresh oregano, but if you have some two hands, it would be
:18:43. > :18:48.madness not to. Now, my chips. I am going to exercise unfamiliar caution
:18:49. > :18:53.and take the chips out. I have some parchment here, you could use some
:18:54. > :18:59.kitchen towel to absorb any excess grease. These are not what you would
:19:00. > :19:17.expect from chips cooked from cold oil. They are crisp.
:19:18. > :19:22.Right, time to find out whether Amy is getting her food
:19:23. > :19:25.For your food heaven I could make chicken and prawn
:19:26. > :19:58.You have one person with hell and two with heaven. But these guys have
:19:59. > :20:05.a vote. I know Tony doesn't like rabbits. So I am going with heaven.
:20:06. > :20:13.I have a present for you, it is a dried chilli from Mexico. If you
:20:14. > :20:20.shake it. You can use that in your next single. You joke, but my
:20:21. > :20:27.keyboard player would try to get that on the stage. Onions, corn and
:20:28. > :20:39.chilli paste first. Then into a frying pan, fry of the onions. Ben,
:20:40. > :20:46.can you make coleslaw. Then I will get you make me an mango salsa. I am
:20:47. > :20:52.going to do the chicken and the prawns. Corn chips instead of
:20:53. > :20:57.breadcrumbs. If you want it to be more spicy, use spicy corn chips.
:20:58. > :21:03.The other thing is, this mixture, I will use creme fraiche to coat it
:21:04. > :21:07.which will keep it really moist and it cooks fast. The chicken and the
:21:08. > :21:16.prawns woke up really quickly. Into that pan. You want some oil into
:21:17. > :21:26.that pan. Bit amounts of oil for shallow frying. Gentlemen, I am so
:21:27. > :21:31.pleased to be here with you both, it doesn't matter. Prawns and chicken,
:21:32. > :21:38.just some prawns and I have butterflied those. Take some chicken
:21:39. > :21:45.and cut it thin so it cooks really fast. In with the prawns. It only
:21:46. > :21:51.takes about two minutes to cook like this. They stay nice and moist
:21:52. > :21:56.because of the corn chips and the creme fraiche. Add some creme
:21:57. > :22:09.fraiche to that and mix it together. Then into that bowl, I am going to
:22:10. > :22:16.add my corn chips. See if I can make too much mess. Amy, you are on tour,
:22:17. > :22:20.where are you off to? I will be heading up the road to Nottingham
:22:21. > :22:24.straight after the show and then tomorrow is Bournemouth. Monday,
:22:25. > :22:32.back in London for the Royal Albert Hall. You are busy? Yes, but it is
:22:33. > :22:36.all going well and it is good to be back on the road with some new
:22:37. > :22:42.songs. You have been out on the road for quite a lot of time over the
:22:43. > :22:48.years? Yes, it is something I do spend a lot of my time doing. It is
:22:49. > :22:54.fun, it is a good laugh. It can be hard and tiring, but I am very
:22:55. > :22:59.lucky. But you must love being out doing it all the time? Totally, I
:23:00. > :23:04.love performing. Music is the most important part and that is what I
:23:05. > :23:12.enjoy most, the performance side of it. When you are on tour, is it just
:23:13. > :23:17.you or somebody be for you? Newton Falconer is performing before me on
:23:18. > :23:27.this tour and he is wonderful. He is a virtuoso guitar player. You chose
:23:28. > :23:31.him, did you? Yes, we launched our first albums on the very same day
:23:32. > :23:37.ten years ago, so it is nice we are doing this tour together. He is a
:23:38. > :23:43.wonderful performer. You must get to bump into lots of people on the
:23:44. > :23:49.road? A lot of the time, people are busy doing their own thing, so you
:23:50. > :23:55.don't see that many. But I have been lucky to meet some cool people in
:23:56. > :24:07.the past, thankfully. Sorry, I am in the way here. Onions, tomatoes,
:24:08. > :24:23.sweetcorn and chillis, cook it down and then pure rate it. -- purity. So
:24:24. > :24:29.like guacamole. The important thing is, this chicken is cooked. Highest
:24:30. > :24:38.temperature possible. Then as that cooks and does what it does, that is
:24:39. > :24:46.perfect. It really is amazing how fast these things do cook. Keep the
:24:47. > :24:52.oil nice and hot. In the meantime, I have washed my hands, which is good,
:24:53. > :25:02.I will do myself avocado. Down the centre, small bowl, turn the
:25:03. > :25:07.avocado. In the middle, take the seed out. I will score it a little
:25:08. > :25:14.bit. How is that looking, Tommy? Looking good. It might need a bit of
:25:15. > :25:23.seasoning. Then you squeeze it and push it out. Bit of Tabasco? Yes
:25:24. > :25:31.please, just a bit. Thank you very much. Look what I've got. It is not
:25:32. > :25:50.a strange hats, it is attack code stand. -- taco stand. The best thing
:25:51. > :25:54.about the taco, is the taco shells. You waive them over a flame to
:25:55. > :26:03.soften them a little bit. Then they slip into here. Tricks of the trade.
:26:04. > :26:11.We will have to get going otherwise we will run out of time and we won't
:26:12. > :26:18.see the finished article. I think anybody can go with what ever they
:26:19. > :26:23.want to do here. Put some on the top, can you put a bit of chicken on
:26:24. > :26:35.top of those, Tommy? Bit of chicken and prawn. Nice.
:26:36. > :26:48.All the boys in blue. We all got the memo. It is amazing just standing
:26:49. > :26:52.here watching you cook my dinner. I love prawns. Prawns and chicken
:26:53. > :27:03.together, fantastic. Bit of coriander. We are doing this very
:27:04. > :27:18.well. Throwing it together. Runaway bit of chicken. Some avocado on top.
:27:19. > :27:27.Then I think maybe we even... Bit of mango? Yes, put it on the side. Amy,
:27:28. > :27:37.do you want some mango on yours? Yes, chuck it all on. Amy, that is
:27:38. > :27:46.your heaven. Amazing. I am going to get some wine. Get stuck in. Peter
:27:47. > :27:51.has been good and has gone to the Clare Valley again and got us some
:27:52. > :27:55.riesling this time. It is only ?6 79 and is available from Waitrose.
:27:56. > :28:08.Please get stuck in. Don't hold back. You have got a difficult one.
:28:09. > :28:15.Careful, Amy. They are hot. I am going to take the easy one. I will
:28:16. > :28:20.still spill it everywhere. Good wine, good friends and good food,
:28:21. > :28:30.the way to start Saturday. No April fool. Gentlemen, Amy. Cheers. What I
:28:31. > :28:31.like about it, you can see it dripping down your hand, it is the
:28:32. > :28:36.best way to eat it. Fantastic. Well that's all from us today
:28:37. > :28:39.on Saturday Kitchen Live. Thanks to our great studio guests,
:28:40. > :28:41.Ben Tish and Tommy Banks, Amy MacDonald and wine expert
:28:42. > :28:43.Peter Richards for the All the recipes from the show
:28:44. > :28:47.are on the website: And don't forget Best Bites
:28:48. > :28:57.tomorrow morning at 9.45am