01/04/2017 Saturday Kitchen

Get ready for your Saturday morning serving of amazing food from some

of the world's best chefs I'm John Torode and this

Live in the studio today one of our favourite regulars

the talented Ben Tish and making his debut

on the show one of the youngest Michelin Starred Chefs

We've had a nice morning so far. A bit of fun.

Fantastic. Tommy, what are you making? Scallop

cured in rhubarb juice with Jerusalem artichoke.

Different? Well, this is using rhubarb, rather than using citrus

juice. Sounds very interesting.

Ben? It's a chicken roasted over sourdough with peas, morels and wild

garlic mayonnaise. Look at that. That looks pretty

good. Chicken and peas with chips and

mayo, you can't go wrong. As well as those two very tasty

dishes we've also got some brilliant BBC archive gems from Rick Stein,

The Hairy Bikers, The Spice Men Now, our special guest today

is a multiplatinum selling singer-songwriter who's performed

live alongside the likes She's just released her fourth

album, and is currently on tour. However,

she's made time to CHEERING AND APPLAUSE

Hello! Honestly, it's is like one of those moments in my life, when I

meet somebody, and I'm like, really! I get to sit and talk to you! It

will be a massive disappointment. I doubt it! You are a very busy

person? I am. Yes, it's been crazy so far. But it's all going well. I'm

excited to be here and get a decent meal for a change.

Has it not been that great on tour? It has been a great team in the UK

but the rest of Europe, there have been some interesting dishes, to say

the least. Well, there could be interesting

dishes today. You are going to face your food heavy and hell. Food

heaven is? Chicken. What about food hell? That would be

something like rabbit. Well, there you go. You might get

Well, for your food heaven I am going to make

First I'll coat prawns and chicken strips in creme fraiche and crushed

corn chips and then fry them until crispy and bake in the oven.

I'll make a mango salsa, with coriander and mint,

a fresh guacamole and a tomato mole, with lots of chilli and serve along

with the crispy chicken and prawn in soft tacos.

How does that sound? My mouth's watering!

I'll wrap rabbit loins with streaky bacon, and fry until golden.

I'll make a risotto with Arborio rice, fresh shredded squid,

herbs and chicken stock, add squid ink for that lovely

velvety black colour, then I'll serve the risotto together

with the crispy rabbit loins and tarragon tempura.

OK. It sounds interesting... There we go, we might have converted you!

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

And if we get to speak to you, I'll also ask YOU if Amy should

have her food heaven or her food hell.

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

Tweet away everybody! It's a big tweetie day!

Welcome to the show. You are doing scallops and rhubarb.

Exactly. We are using the rhubarb, which is acidic.

These are mussels? Yes, the sauce is made out of mussel stock, smoked

butter, and the scallops. So the sauce, the mussel, the

scallops. What about the rhubarb? If you can dice the rhubarb, that would

be brilliant. So wash the dirt off first and we

are making artichoke chips? Yes, deep frying them whole. Just in like

that. In two or three minute, the skin will peel off, we cut that off

and then put them back in the fryer. So you make the crisps in the skin

and the flesh? I make it into a puree. So caramelise it heavily with

lots of butter. Get the natural sweetness out of it as the rhubarb

is acidic. You never see rhubarb without sugar, so I'm relying on the

natural sweetness of the artichokes and the scallops.

Tommy, your first time on the show. We don't know much about you, well,

I do. So tell the rest of the world about you, who are you, where do you

work? I'm a country lad. I am have Alstrom, we have a big gastropub

with a kitchen garden. I try to cockoosing everything that

is around us. How long have you been at the pub?

Ten years. So man and boy. I was 17 when I took over. So you started

young. Why the pub? I literally have no idea. Really? My parents ran a

bed and breakfast, as well as the farm. I thought I was going to run

the local pub. They put me and my brother in charge of the pub. He is

two years older than me. It was not very good when we started. We just

had parties and got drunk. Then you realised you had to make

money! So, you and your brother? Yes. And my tad. He is brilliant.

The most eccentric dad in the world. And you talk about the farm, and the

produce, do you grow stuff at the pub? We have a garden at the back

where we grow all of the vegetables for the restaurant. So trying to be

self-sufficient. That is impressive.

So what is happening here? I think with the mussels, they are great

with their flavour. I want the lovely juices.

That is how I will make the sauce. I am putting in shiitake mushrooms for

some lovely flavour. I will take the mussels out of the

shell for you. You got your Michelin star very young? Yes, 24.

Did you know how? I don't know. Are you the youngest person in the

country with a Michelin star? Certainly one of the youngest.

Do you think as a chef it puts pressure on you? Mmm... Initially, I

did. It would keep me up at night. I would worry about the guy coming out

all of these sort of things. And retaining it as well.

Yes, the pressure of keeping it, maintaining the standards. But to be

honest, there are more important things to be worrying about. I don't

sweat over the stars. As long as we keep improving in the restaurant.

Fantastic. There is the sauce. I have the mussels here. Tell me what

you have done with the scallops? They have been torn up. So likes a

tartare, you can loose the texture, so I have torn it down so you still

have a bite and texture. And the juice of the rhubarb goes

over the top. You said something about an acid in

the rhubarb? Rhubarb is an oxcalyc acid.

That is extraordinary information, where do you get that from? I don't

know where I learned that from! I think by cooking the things you have

grown yourself or foraged. There is a wonderful rhubarb farmer

in Yorkshire in Yorkshire. This is a brilliant British product,

so I am using it. I am using it in the way that the South Americans use

citrus juice. And I think there is a book on the

horizon? Yeah. It is brilliant. I am not the most academic guy, people

say, when you do a book it is the most writing you have done since

school. I was never very academic at school! But it is all about the

seasons, everything that we grow, forage. And how we use it. It is a

really exciting project. What are you growing at the minute? It is a

real transition time. Everything for this year's produce, that has been

sown but has not grown yet but you still have the last of the winter

products, so the artichokes are a prime example.

So when I come up on Monday it will be Jerusalem artichokes.

You are there on Monday? Randomly. I had heard about the pub, so I booked

in with you. So

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

Calls are charged at your standard network rate.

Of course you can tweet questions in as well.

So, the scallops, we have to do something with those. The rhubarb is

here. The skins are off the artichokes and they are deep fried

like this. What is here? This is the Jerusalem artichoke puree it is

sweet, to help with the balance of the acidic rhubarb.

I have the mussel stock, with the flavour of the mushrooms into it.

Then some of this straight up rhubarb juice, incredibly acidic but

I have beaten in a lot of smoked butter.

How much? Half and half. Do you buy the smoked butter? I do

it is nicer than the one that we make.

And, how do you make rhubarb juice? If you have a juicer, straight

through the juicer. I pass it through a muslin cloth. So it is

simple. And anyone doing raw scallop, they

are just being burnished. If they are in the shell. The fishmonger can

take them out for you. Are you a scallop fan, Amy? I am, yes. I am

looking forward to this. Have you had the scallops and the

rhubarb together? No, this is a new one on me.

And the scallops are Scottish as well! OK, Tommy, mate! This is

clever, by taking the scallops apart you can see the lovely textures and

add that to the lovely flavours of the rhubarb.

Check on your sauce. I am getting there. That's going in

there. This is fascinating. It always

amazing me that somebody discovered that the red bits are OK to eat but

the green bits will kill you. That is poisonous.

You would have to eat quite a lot. The person that discovered didn't

write that down, they didn't have a chance! Right, that is looking

fantastic. The sauce is lovely, with all of the

flavours of the mussels in there. And now the sweet Jerusalem

artichoke puree. . With just a little bit of butter.

There's a lot of butter in this dish.

I am going to dress the scallops in butter as well.

So, the sauce is there. That is fired up. The rule is as much butter

as you can get into it before it splits out.

These on top? Sure. The scallops on top? Yes.

It's very, very beautiful. I love the way you put things together and

construct them. I'm not really that precise, so it

is nice to have things looking rustic. It shows off the

ingredients. And the grounds are different shapes

and sizes. If we are too particular, you forget about the flavour. The

flavour is really, really important. It's the first thing.

Yeah, flavour highlighted by texture, they always say.

So, I'm over the top with the sauce with sea vegetables, samphire,

rhubarb and the Bury mussels. It smells amazing.

So tell us what you have made for us? It is scallop cured in rhubarb

juice with Jerusalem artichoke. Delicious!

And, your first toaster on Sunday kitchen. Amazing. The combination is

something people think about. Get stuck in. I just love the colours. I

love the fact you are using the skin of an artichoke, the scholar put and

the whole artichoke. It is using the winter stuff like rhubarb, and it

just shows the change of seasons, which is great. I love the taste of

the scholar 's. Well, Tommy's outstanding scallops

need a wine to go with it, so we sent Peter Richards

to Bognor Regis but he had a little stroll along the sea front

before he made his choice! I am in Bognor regis and before I

head into town to find some delicious wine, I have come to the

beach to enjoy some classic, British seaside weather.

Tommy's scallops are amazing. It was well worth it to enjoy the intense

flavours and find the right wine to match. It wasn't straightforward. We

need some intensity of flavour and then on the other, freshness and

lightness so as not to overwhelm the more delicate ingredients all clash

with the tricky one. If you are a survey on blanc fan, go for a New

Zealand version. There is this value riesling, which is great value. Why

go New Zealand when you can find a winning combination from these very

shores. And that is the Chapel down Flint drive from England. We know

how good English and Welsh sparkling wine is but other wines are becoming

world-class. It is English zesty and that is what

we need for the rhubarb. And there is this roundness and richness which

enables it to cope with the artichoke pure A weakness of the

scallops. These are varied and vibrant ingredients and it allows

what's on the plate to shine. So the earthy, intense nature of the dish

makes it a challenge for any wine but this home-grown beauty manages

the task with flying colours. Cheers. I love these crisps. What do

you think of the wine? I love the fact it is English. It goes really

nice with the smoke. Amy? I don't really like wine. Brilliant. I know

you say it is elderflower and Larry, but it doesn't smell the same to me.

I love people who are honest. Everybody has their own taste and

you should be able to say what you like and don't like. Then, you will

be cooking soon? And there's still time

for you at home to ask us a foodie question,

just call: Or you can tweet us a question

using the #saturdaykitchen. Time now to join Rick Stein on his

foodie journey in the Far East. He's landed in Malaysia this

week and he's trying From Thailand I went south to

Malaysia. It is funny how the food and taste changes. If food was

music, the Thailand dishes would be the high notes, sharpness, sour,

spicy and heart. In Malaysia, to my mind, the food is more rounded with

rich, gravy and the notes become lower. Malaysia is a cocktail of

influences. The Chinese, the Arabs and Indians have all made a stake

here and there is a profusion of spices like cinnamon, nutmeg and

cloves. This place was once the spice centre of the world and known

as the gateway of the spice route. I met this remarkable man. And he is a

Jamie Oliver and Delia Smith rolled into one and hugely popular in

Malaysia. There is a massive fan club where ever we seem to go. You

are so popular. I know. $1, one photo, $1. I had no

idea how popular he is. Everywhere we go, they are saying hello. In

England, they say hello Rick stein. Here it is hello, chef. We went to

this old colonial hotel which used to be a grand house belonging to a

merchant. He wanted to cook me something which he thought I would

like, a typical Nyonya salad. It was next door to the central hospital

and it looked like nurses and doctors in their operating gear

spotted this chef from on high and couldn't resist shouting out his

name and waving, such is his popularity. You are so famous. You

are more famous than Jamie Oliver. We crush some tomato and this

becomes the base. My grandmother loved to prepare this every time. Do

you want this bruised... Pound, pound. If you want it more spicy,

add more. You like it spicy? Add some more. This is so significant

when you are cooking. It will be in many of your dishes. That is not

smelly. It is smelly, but I think it is lovely. Essential ingredient.

Keep pounding. While you are doing that, we are going to put in here,

some fish sauce as well. I need some palm sugar as well. That is lovely,

palm sugar. See how quickly an easy it is. The whole idea of this salad

is to have this combination of spiciness, sweetness and sour. All

these wonderful aromatic spices. We have a lot of herbs as well. Ricky,

look at all these spices. This is very significant. Sweet, tangy

flavours. Smell it. We call that Vietnamese immense. -- mint.

Coriander and fresh mint, we can add all that. Shred them and put them

together in the salad. Let me have a look, that is perfect. You need to

put them inside. Mix them up. That is great, look at that. We will add

some other spices as well. Ginger flour, if I am not mistaken. Is that

the real flour of ginger fruit? Yes, put that in. You can throw in the

prawns as well. On the one hand you have all these wonderful spices and

you have those, and some show lots. Some onion. Also, the cafe lime and

then we have chives. Garlic chives? Yes, correct. Peanuts as well. Fried

onion. The whole idea is to balance everything between sweetness, sour

and spicy. And tofu, extremely healthy. Fried tofu. Now, we will

throw in lime juice. We are going to squeeze this. That is what you call

a salad. To us, a salad is letters, tomato... No, we have something more

than that, Ricky. This can feed the whole, entire family. May I try

some? Of course. Don't forget the wonderful shrimps. You love seafood,

don't you? You love your seafood. You are not a bad cop, you are not

just a TV chef after all. Of course, I will garnish with a bit of nice

basil. Two lovely pieces here. Delicious.

We saw Rick sampling that delicious soup with rice noodles

and Amy I know you're a fan of rice noodles so I'm going to make

you another Asian dish using them ? a pad Thai.

You can add bits to it if you want. I will make it with the base of it

with some coriander and garlic pounded together to make a paste.

The coriander is where the flavour is to make the paste cook. Then we

will talk about you. I will get this underway. So your fourth album? Yes,

I never thought I would have one album never mind four of them.

Congratulations, you are only about 21? No, I am 29, I will be 30 later

this year. Your first album was released at what age? 19, it was

released in April 2007, so ten years ago. I was 19 and it all went a

little bit crazy. Nobody warns you that is going to happen, you just

have to go with the flow. It has been a great ten years and I am

chuffed I am still able to tour around and do what I love to do. The

new album is called Under Stars U of a slew like stars. I am covered in

them. You used the words like, life and stars a lot. Also the word rain,

which comes from my Scottish background. When I was doing a

festival in Switzerland, it was pouring down and I felt so terrible

for the crowd, there were thousands of them getting absolutely soaked.

It just make me think about my lyrics and how often I use the word

rain. Did you find you go back to things? Yes, probably to do with the

way I view the world and I am one of those people who could sit in at

cafe four hours and watch people walk past and feel inspired to write

something from that. So I see the world in a romantic way. I think we

all love a bit of romance. There is a song on the album, the fourth one

in which made me cry. Down By The Water? Know it was, From The Ashes.

Dream On is reminiscent of the early stuff you did. Now automotive is

funky and a difference in the albums from there to here?

Yes, there is a difference. I think some people think there is no change

but listening back there is a difference but subtle enough it is

not so apparent to a lot of people. But for the fans it feels like a bit

of a journey. For me it has been a journey.

A decade is a long time. It is, yes.

Lots of things change in that time. I read, is it true you taught

yourself guitar? I did when I was 12 years old. I was so inspired by the

Britpop. I loved the bands, Oasis, Ocean Colour Scene. So I loved it

all. I loved all the songs, so I learned myself. I taught myself on

one of my dad's guitars. And I hear that Travis is a big

influence? Yes, one of their albums really connected to me, it made me

want to write song are tos myself. And you are on the road a huge

amount. You are on the road today. You have come in here but you are

working tonight in notingham. Then tomorrow night in Bournemouth. And

then... At the Royal Albert Hall. How do you do that? It is something

that you get used to. I am sitting here, wondering how you can have a

conversation whilst making food. Whenever I have make anything, I

need total silence, and I'm standing there following a recipe. But you

get used to it. You do your thing. I've done it for ten years.

It is normal now. When you are passionate about it.

Yeah, exactly. Imagine with you guys with the

dishes. So I'm happy to do it. You don't listen to music when you

are cooking? I couldn't do anything whilst I'm cooking! I'm not much of

a cook! I leave it at that. I need pure silence.

Well, I will keep cooking. I have put the coriander, garlic and made a

piece. Fried it with the vegetables, and the noodles, and added water to

keep it moist. Added the whites of the spring

onions, the greens are used on top. Now the bean shoots and a couple of

eggs and chilli. Do you like chilli? Yes, I do.

Spicy? Somewhere in the middle. Not too spicy, then my nose will run.

We won't do that, we don't want you to be snotty.

Yes, Snotty McDonald. Now, ten years in music. And one of

the things that has changed is modern media. I was looking on a

site, and saw that Mr Rock and Roll has had 7 million views. But This Is

The Life has had 06 million views. That is amazing. Do you think that

is fascinating? It is crazy. Even when I started out, the internet was

prominent but nowhere near as prominent as it is now. It has

changed so much over the ten years. But it is amazing you can reach

people all over the world because of the internet.

And talking about all over the world is there a favourite place you like

to go and eat? Oh, gosh... You are supposed to say here! Oh, right,

sorry. Yes, here. This will be the best meal I've ever had.

The other thing I know about you, maybe a few people don't, although

you have appeared on Top Gear is that you are a bit of a petrol head?

Yes. You like your cars? I do. It is

something that I have always been interested in. But I didn't think

that anyone else would be interested in. But I thought no-one would like

to speak about it. But Top Gear, I can't believe the positive response

I got from doing that show. Now it is the number one thing that people

ask me. What cars do have you? A Ferrari

Special and a 4 GT. I think there are only ten of them coming to the

UK. Somehow I managed to make the cut.

For anyone who doesn't know about the 4 G #26789, they are making one

a day. So 250 a year. You have one. It's a V6 with 630 horse power. That

is unbelievable. It is pretty special. I still don't

know that much about it. It has been a secretive process. Filling in a

ten-page application form to be considered to buy one. It's a beast.

All of that horse power, you need that to get from London to

notingham. Yes. Exactly.

So, here is the pad thy, it has noodles, onions, beansprout,

coriander, garlic, the prawns, and the lime to squeeze on top. I am a

massive fan, Amy. But please, now we have to work out what Amy is going

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

First I'll coat prawns and chicken strips in creme fraiche and crushed

corn chips and then fry them until crispy and bake in the oven.

I'll make a mango salsa, with coriander and mint,

a fresh guacamole and a tomato mole, with lots of chilli and serve along

with the crispy chicken and prawn in soft tacos.

How's that going? Absolutely delicious. I'm loving it.

But if it's hell then it's going to be rabbit!

I'll wrap rabbit loins with streaky bacon, and fry until golden.

I'll make a risotto with Arborio rice, fresh shredded squid,

herbs and chicken stock, add squid ink for that lovely

velvety black colour, then I'll serve the risotto together

with the crispy rabbit loins and tarragon tempura.

But we'll have to wait until the end of the show

Time now to join Tony Singh and Cyrus Todiwala on their spice

trip around Britain ? this week they're in Hastings making a superb

This is Hastings, one of the best places in Britain to buy really

super fresh fish! Pan fried with a knob of butter, it's a good, humble

supper. But it is so easy to transform it into something really

sexy. Britain is blessed with the best

flat fish in the world. People talk about turbot being the king of the

fish, no, I think that the Dover sole is. It is sweet, succulent,

nice and meaty and works perfectly with this recipe.

It is. That is a female. How do you know that, chef? It's

winking at me! Yes, you have that effect on the dead fish! But do you

know what is good for the soul? Being a good Indian? That and

ginger. That sweet and pungent spice.

What can I do for you. Can you cut it up for me. We are

making a fiery sauce with fresh ginger and lime. Flavours that

compliment each other and bring a zing to the sole without

overpreparing it. First the ingredients for the sauce. A large

bunch of coriander chopped, stalks and all. Then the juice of three

limes. Soften them up to juice them better.

It is easy. Next, to go into the blender, the

star of our show... Ginger. Fresh ginger should be plump and

juicy. For me, sir, just to show you, I

have a piece that I don't like. And here is a piece that I like. That I

don't like. There are too many knots. It shows

down to the flesh. There is too much fibre inside if you are shredding or

chopping, the firebrand interferes with it. But a nice, well rounded

juicy piece like that, firm and juicy. Less fibres in inside and a

great taste with lots of juice in it.

Yep. So, let's put that into the machine.

How much ginger? Enough after that piece.

There is no need to peel the ginger, just wash and slice. 50 grams, added

to the lime juice, give it a pulp and strain.

You should get about 100 mls of liquid. Do you foe why ginger is

popular? Why? Because people say it is an of a row disyack.

Next, the pomegranate. It is a magical fruit. Open it up and look

at that. You need about 30 grams of seeds and you can meditate.

A new bangra! OK, so we have the juice, the coriander, enough

pomegranate seeds. So with all the ingredients prepared for the sauce

we need to brown the fish before we bake it.

We are using flour but not in the usual way... So what we are going to

do now is make some spiced flour to dust the fish in. It will form a

nice, crispy skin. Yes! Chef, can you get me some

chilli powder, please. Half a teaspoon of chilli powder

with flour. It gives a golden crust and a wee hint of heat when the fish

is fried. Let's cook.

Heat up a splash of rapeseed oil and press the sole flat into the pan.

So we have the fish in there. Hold it down. So it will get a lovely

golden crust. No shaking of the pan. As soon as you move the pan, you

lose the heat. You want the heat into the fish to get the lovely

crust. Look at that. A beautiful crust.

That's what you want. Let's pop that in the oven for eight

minutes at 200 degrees. Now time for the spiced butter sauce. The

ingredients have been prepared. We are heating up the rapeseed oil.

Adding the butter. Betsy Butter bought some butter but

she found the butter bitter! As you get this bur foaming, you get the

wonderful smell. Then the coriander, the spicy kick, the fresh wonderful

ginger and lime juice. The fiery punch sweetness of the ginger. Then

the pomegranate seeds in. Season it. Simple as that. A fantastic dish. We

are serving the sole with simple pan-fried asparagus.

Beautiful. Wow! That's fantastic, chef.

Look at that perfecto. Come on, let's taste it.

Is it good? Let me tell you, sir. The acidity with the creaminess from

the butter, the ginger and the asparagus, it's a marriage made in

heaven. Marriage made in heaven, he said,

asparagus, ginger, pomegranate, Lovely stuff boys and there's more

from their travels next week! Nigella Lawson is making an Italian

style steak dish with a spicy marinade and tomatoes and serving it

with her special Tuscan fries! Now, it's almost omelette time,

and today the puns are in honour Do we think that one of you make

the fastest omelette this week? There'll be no April FOWLING,

certainly no practical YOKING and no room for COMEDIHENS

if you want to get to And will Amy, face her food heaven,

prawn and chicken tacos with a mango salsa OR her hell,

rabbit with squid ink risotto! We'll find out at

the end of the show. Right, on with the cooking! Ben,

come join us! How do you doing mate? Very good, thank you.

Let's turn that pan down. What are you making for us, Ben? So a take on

Sunday roast. Chicken with the sourdough.

So, a chicken sandwich with a chicken on top. Yes, and served with

peas and morels. If you can prepare them down. Rip them apart. Check

that they are clean inside. So the morels are seasonal? What

about the bread? Cut the loaf in half. A nice piece for the chicken

to sit on. Bung it in the roasting tray with the chicken on top. I like

a half a lemon and garlic in the chicken. Stuff it inside it adds a

nice fragrance and moisture to keep it juicy.

It fascinates me looking at the Chinese cuisine, they season the

birds on the inside as the realise that no seasoning can go on the

skin. Once you season the skin and it comes off, that is it. So the

flavour is on the inside. Potatoes? They are blanched off. So

just cooked. Saute them in olive oil and butter.

Why both? So the flavour of the butter and the richness but then it

doesn't burn with the oil, the oil keeps it from blackening.

So the addage is the oil for heat and the butter for flavour? Exactly.

So lots of salt, oil. In the oven with the chicken for an

hour-and-a-half. What temp tower? 160.

So, it's a bit slower than a conventional chicken? Yes. Check

that the juices are clear. No pinkness or blood coming out. When

you say that the juices are clear, if you take the thickest part of the

chicken? Yes, at the bottom of the breast. Insert the knife, if the

juices run clear it is cooked. Perfect. So the mushrooms in the

butter? Yes, and peas. And the wild garlic.

Is this my healthy morning juice drink? You could try it but it is

pure wild garlic, blanched with oil. Tell us about the garlic?

We probably have about four or five weeks of it, it is very popular at

the moment. It has been on the show a few times. It is in lots of dishes

and rightly so. You have to make the most of it. I love it and we will

put it through the peas and the morels and make this lovely

mayonnaise as well. You will make mayonnaise? Yes, egg yolk, classic

mayonnaise. Bit of mustard in there as well. The setting of the eggy oak

is important to get mayonnaise to work? Yes, it helps it emulsifying

and adds a nice flavour to it. You are quite chemical, Tommy? I don't

know about that. Chemistry. The acid in the mustard and the vinegar and

allow the strands to get wider so the oil wraps around the outside.

Sometimes the mayonnaise will split because they haven't put enough

vinegar in it. You want everything at the same temperature. You have

oil and now, if they are at the same temperature, they emulsifying well.

If you could shred me some wild garlic. Talk about being a chef, I

believe there is a bit of hot news coming out, Ben? Yes, after 11 years

I am leaving the group, but it is sad but pastures new. I have a solo

project in London. Well, my wife will be helping me so it is a family

project. 11 years in one place, you have your own style. Please tell me

you will be having a break? Yes, I will try to have three weeks. It is

quite difficult to step back, but three weeks to reflect and chill out

and get cracking on the project. Always busy, lots to do? Always

busy. Bit of oil in there but the wild garlic going in. We'll create

this beautiful, bright green emulsion that will have bags of

flavour. You have the acidity in there that will cut through it.

Looking great. We have a couple of people on Twitter who are concerned

about the juices, chicken and blood. When the chicken cooks all the way

through, a lovely clear juice comes out. After an hour and a half at

160, it will come out perfectly cooked. Sometimes we make gravy, but

instead it is going to the lovely bread underneath. If you have any

other questions, go for it, give us a ring or use Twitter. But any of

the recipes are on our website. They are looking great, John. I do have a

chicken here are we prepared earlier. Looking good. Beautifully

roasted, caramelised on the outside. We will get this in the side dish.

With the chicken, always take out the wishbone. Then you get more

breast meat? Yes, it makes it easier to carve. One of my favourite sounds

in the world is potatoes frying in butter. Very therapeutic. Brad

soaked with chicken juice. Not healthy but absolutely delicious. Do

you want to put the potatoes in the side dish? Yes please. I am going to

put a bit of breast on here and a bit of leg as well. I like both

needs. I would rather have the bottle in front of me than a frontal

lobotomy. It is chicken, bread, peas, potatoes and mushrooms. It is

comfort food. Kind of thing you want on a Sunday. You are very

understated because you take the humble everyday and make it special

with bits of wild garlic and mayonnaise? Couple of little

touches, but it is simple to prepare. Something anybody could do

on a Sunday. Are they the last finishing touches? Morels, peas,

wild garlic as well. There we go. Wow! Garlic, looking great. Today is

tailored to you, Amy, chicken and prawns everywhere. It doesn't bode

well for the heaven and the hell, I have got to be punished at the end.

Roast chicken cooked on sourdough with morels, please, garlic.

Awesome. Right, let's do this. That smells amazing. Plenty of garlic in

the studio. Roast chicken, all the good stuff. Get stuck in. Look at

the fried bread! The potatoes are hot. The morels are fantastic.

Finding things in season, they have just come back, and you forget how

good they are. They work well with wild garlic as well. OK, let's head

back to Bognor regis to see which wine is chosen to go with the Roast

chicken. The chicken is hearty and comforting

and packs in loads of wholesome flavour. Those are the qualities we

need in the wind. I would assume because this is an easy-going dish

it would work with a whole range of wines, but I was wrong. Red wine,

even the lighter ones were too much. Subtle white was not enough, got

lost. We needed a wine with subtle citric flavours but also a richness

to it as well. This is great if you are on a budget. But the star of the

show is the Clare Valley Semillon from Australia. It is an Australian

speciality, normally it is bone dry, herbal and citric. But this one, has

an nutty complexity which means it works really well with food,

including Roast chicken. When you taste it by itself it is punchy. But

when you tasted alongside the chicken it becomes part of the mail,

accentuate the creamy, mushroom elements and picks up on the lemony

freshness. Take the mayonnaise, not easy to match with wind, but this

goes with the acidity from the vinegar. It's herbal elements

pick-up and complement the wild garlic and the yolk complexity works

well with the creamy richness. Ben, it is an knock dish and this is a

wind that pulls no punches and it is all the more delicious for it.

Enjoy. We have another news flash, and that is that was the last of our

wine expert trips. As from next week, the wine experts will be

joining us in the studio to share their knowledge with us. Which I

think is fantastic. We are starting a new series of topical foodie films

from around the country. I am not going to be here, but that's all

right. That works well with the wild garlic

and the chicken. Fantastic. I think it looks lovely in the glass. It

smells just like the last one. Which means they are both delicious.

It's time to catch up with those Hairy Bikers, Si and Dave.

They're on the 'go slow' today, making a slow-cooked

Slow food is all about growing, producing and consuming the right

kind of food in the right kind of way. So where better than the

shutout the world and begin our homage to top quality produce than

in our best British kitchen. We will cook a braised feather bed RB. It is

harder to hand out, but it is cheaper than a stake and will taste

like velvet if you give it the cooking time and love it deserves.

It epitomises great, great taste and flavour and I love the grain of it.

The reason you have two cup feather blade, where its leg joins onto its

torso, just above the shoulder blade is the feather blade. It is that

because there. You see this scene, it has a seam of collagen in it and

it is full of flavour and makes this particular cuts of meat a very

sticky when you eat it and cook it and eat it properly. I have put some

heat in the pan, brought it to temperature with oil and seasoned

with salt and pepper either side of these beautiful feather blade

stakes. We'll put them in there and fry them off to give them a little

colour. These vegetables, carrots, onion, garlic and salary. We will

cook them off in the beef juices. Keeping them chunky because it is

for flavour for the stock. We will discard them later. I love this

piece of meat. It is so lovely when it is cooked properly. You probably

won't find feather blade at your local supermarket, but a good

butcher should have some and it isn't that expensive. We will have a

bay leaf as well. If you cannot get hold of a feather blade, by a

braising steak and reduced the cooking time to an hour and a half.

If you saw that on a plate with your chips, you would think it is a nice

filly steak. The onion, carrot and celery are grounds and the garlic is

grated in. By grinding it is, we get all the flavour out. Just cook that

for a minute or so. Right, lobbed it in. We have two tablespoons of

tomato paste, a bay leaf. I have tied at a few sprigs of thyme

together. All of those lovely caramelised flavours on the bottom

of the pan back cooked the meat and veg, we have taken them off, like

that. And we put that in. Red wine and beef, marriage made in heaven.

Add a jug of beef stock. We have got a piece of grease-proof paper,

practically what it does is it stops the stew reducing too quickly in the

oven. So just put that on there like so. Plays that in a preheated oven,

140 degrees in a fun loving, 160 in an ordinary oven. That is a low

oven, low for slow. Leave it for three hours, but don't worry if you

are late, it will be all right for four or even five.

Oh, let's go and sleep while it's cooking.

Excellent! Or, if you wanted to, you can go to work but we are at work,

roughly speaking, so we're going for a sit! For a long time! And off...

I'm excited. I am too.

Ah! Look at that gravy. Oh, yes! How marvellous.

We need to fish the meat out and leave all of the vegetables. You see

with the appliance of science that is in fact slow cookery, we managed

to transform a piece of meat that once was the texture of a breeze

block, into a cashmere sweater, soft, unctuous, and very, very

soothing. That's all that red wine loveliness.

It went need much reducing, Si. You're right, mate. And what

happens, is the bubbles come up and it will start to go glossy, as well.

That's lovely. Turn that down. And put the steaks back in the gravy.

Spoon the lovely juice over... Beautiful, isn't it? My favourite

thing in probably the whole wide world! There we go.

It's just crying out for Bury marsh, isn't it? Oh, lovely.

And just some French beans and carrots.

Look at those, glazed in perfection with a little bit of butter.

Yep. You see the thing is, slow cooking

with this dish, it's made a really cheap cut very, very good. And some

would say, it could have more flavour than a very expensive fillet

steak. And I would agree... Mmm! It's soft,

moist... And ant it melts in your mouth.

Doesn't it? It's lovely. And that's the nice thing about slow

food. Taking the time to sit and contemplate what you're eating. Have

fun with friends around the table and to eat, drink and be merry. So,

well worth the wait. Braised feather blade of beef. A sensational example

A sensational example of a slow food dish.

Thank, Si and Dave. Always so philosophical. Now, I need to point

out your shoe, Amy. They are ace. Even your shoes are covered in

stars. Yes.

When you are finished with them, can I have them! I think that they would

look very fetching. Now, calls, Nick from hard rhubarb.

Hertfordshire. What's your question? I have a whole -- Nick from

Hertfordshire! I have a whole chicken. I would like to cook it on

the barbecue. Fill can with lemon, and thyme.

Put on the barbecue and cook it slowly.

What about heaven or hell for Amy? Sorry, Amy but it is hell! . Oh!

Now, I have a tweet, about what to plant for the garden. Get your

radishes in. They will be lovely for the start of

the season. Helen thinks that cauliflower is

bland but only ever made coulis furore cheese. I think roasting

coulis flower brings out the flavours. A high heat. Cumin.

Stop cooking cauliflower in boiling water. Get wraithsing it.

Or put it on the barbecue! Let's go back to the phones.

Susan from Winchester. How are you? I'm very well, thank you.

Having a nice morning? Really enjoying it. Fantastic.

What would you like to ask? I have a nice shoulder of pork. I would like

to do pulled pork. I've never done it before. So, some help please.

Pulled pork. Lots of spices and a can of cola. The cola breaks it

down. Cover it and cook for about three hours at 160. But cola is the

important thing with lots and lots of spices. So, heaven or hell for

Amy? I love rabbit. But never seen the point of squid ink, so

definitely heaven. Thank you. Denise from Norfolk. How

are you? Hello, John. I'm fine thank you.

What would you like to ask us? I have two fresh crab. I want to do

something interesting rather than put them with a salad.

Gentlemen? Crab salad is my favourite thing! How about crab

risotto. Use the brown meat and finish it with the fresh white meat.

I love with crab, a crab sandwich. Or a salad, using the brown meat.

And make a mayonnaise but rather than the garlic, put in the brown

meat. That is good.

Now, the big question, heaven or hell for Amy? I don't like either,

so I'll go with heaven. We're looking good. Time now for the

Omelette Challenge. Tommy, your first attempt. I hear you have been

practicing a little bit? I hadn't practiced at all, then I got nervous

yesterday and practiceded with about a dozen eggs.

What is your plan, who would you like to beat? Someone from the north

but mostly, Ben! Ben is on 29. .56. So the rules.

to use anything else from the ingredients

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

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home to see please.

Three, two, one, go! I love this. The competitive chefs.

This is really cool. You've not been practicing? No.

Right. Look at that. Good. Ben, oh, he has a technique! He has.

He knows what he is up to here. It looks like scrambled eggs.

I don't know. It looks pretty good to me.

There we are. Oh, there we go. Tommy is quick!

Nearly there... Ben, are you going to do this or what? Oh, nice! There

we go. OK. How about that? Definitely an

omelette. That's good.

A bit of caramelisation on it. Yeah, nice.

Look. I have to say. I'm impressed. That is good. We have omelettes.

Tommy, you are going to make the board as you have an omelette. And

you are 32.52. Which puts you... Here somewhere.

That's OK. You beat me, mate.

Ben, you didn't beat your time. About 40... Well, that means because

of that, you go in the bin. That's really lucky. I tell you why,

because our bin today is playing a really lovely tune. Our bin today is

playing Amy's... # Cos I'm ready to go

# In one stop # Hitting the road it's all that

I've got... What a joy. There we go. Amy's song will play us out.

Prawn and chicken tacos with a mango salsa or food hell, rabbit

We'll find out after Nigella Lawson makes her perfect

You can't come to Florence without encountering Florentine steak. It is

a huge T-bone cooked on the grill. I never had the chance to try it in

Florence, and I would not attempt it at home. I have another version. It

is a steak that you cook and slice on the diagonal so you can feed two

people out of one steak. If you have steak, you have chips, if you have

my tagliatta, you've got to have my Tuscan fries.

I don't peel the potatoes but chop them more into the size of British

chips than French fries and then dry them with a tea towel, so there is

no excess starch or liquid. This is the radical departure, you have to

have faith. Instead of plunging my raw potato chips into hot aisle, I

have put them into cold oil. You think that this makes the soggy

chips that absorb a lot of oil but this is not the case. These make

simply the best chips I've ever had. Crisps on the outside and sweet and

fluffy inside. But what's going to make these into

Tuscan fries, rather than French fries is the addition of fresh

garlic and herbs dropped gently into the bubbling oil towards the end of

the cooking. I think it is coming together perfectly. The griddle to

cook the steak on is sizzling. And the chips are ready for the garlic.

Beautiful pink cloves. Dropped in gently, of course. The thing about

the garlic cloves, because they're fried in the skins, it is as if the

inside steam to a caramelised stickiness.

Vegetarians turn away now... I have a luscious steak.

It needs sizzling. So, it's incredibly easy. Two minutes each

side, then let it rest for two minutes each side in its marinade.

Or post marinade, as it goes on after the cooking other than before

the cooking. And to go with that, I start off with olive oil.

Virgin olive oil. And it is somewhere between a marinade and a

dressing. A lash of red wine vinegar. My favourite... An inferno

of red chilli flakes. And dried oregano.

And sale... Swirl it about. Oh, I love those colours and that's

because I know what it's going to taste like. Time to turn the steak,

the first time, shooting from the hip.

Great. And now I'm going to settle my herbs, getting them ready. A

beautiful Tuscan bouquet. I have sage but it's bitter in a good way.

I love the way that the Italians fry sage, often adding it to pasta.

Rosemary, the smell of Italian summer. And thyme, my favourite

herb. I have oregano but I'm keeping those for the steak later. Right,

everything's keeping me calm. Turn this off the heat.

In this goes to its marinade. So what happens now is that the

juices from the steak ooze into the marinade and the fiery flavours of

the marinade ooze back into the steak. It's what you call a very

good relationship. I shall get cracking with tomatoes.

Slicing them in half... These cherry tomatoes hap sweetness

in them but they have just enough acidity to make the steak taste

sweet. It is one of the things the Italians know, which is why they put

lemon on their stay, if you have a bit of acid with meat, all the

flavours intensify. That is its first side in the marinade already

and it has yielded up all that glorious juice. Last bits of

luscious resting and I will put herb on the chips. In goes the sage. Some

rosemary, not too much, just enough to add its sweet flavour. Then a few

sprigs of thyme. You can never have too much thyme. Home stretch, steak

goes on the board. Just before I carve it, I will drop the tomatoes

in, cut side down so some of the tomato flavour loses out into the

marinade and then the marinade coats the tomatoes. So it is a bit of

give, bit of take. I know I am the world's worst carver, but even I can

slice a stake. And this is why it is Italian, because it just means to

court. -- cut. Cut into little strips. The joy of it here, instead

of using an Italian T-bone steak, I use a regular steak and make it feed

two greedy people. I have artistic pretensions, by which I mean I just

let the bits of stake drop where they do and then afterwards I fill

in the gaps with the tomatoes. Now, this is the bit I love. These fiery

juices just trickled on top of the steak and tomatoes. You don't have

to add fresh oregano, but if you have some two hands, it would be

madness not to. Now, my chips. I am going to exercise unfamiliar caution

and take the chips out. I have some parchment here, you could use some

kitchen towel to absorb any excess grease. These are not what you would

expect from chips cooked from cold oil. They are crisp.

Right, time to find out whether Amy is getting her food

For your food heaven I could make chicken and prawn

You have one person with hell and two with heaven. But these guys have

a vote. I know Tony doesn't like rabbits. So I am going with heaven.

I have a present for you, it is a dried chilli from Mexico. If you

shake it. You can use that in your next single. You joke, but my

keyboard player would try to get that on the stage. Onions, corn and

chilli paste first. Then into a frying pan, fry of the onions. Ben,

can you make coleslaw. Then I will get you make me an mango salsa. I am

going to do the chicken and the prawns. Corn chips instead of

breadcrumbs. If you want it to be more spicy, use spicy corn chips.

The other thing is, this mixture, I will use creme fraiche to coat it

which will keep it really moist and it cooks fast. The chicken and the

prawns woke up really quickly. Into that pan. You want some oil into

that pan. Bit amounts of oil for shallow frying. Gentlemen, I am so

pleased to be here with you both, it doesn't matter. Prawns and chicken,

just some prawns and I have butterflied those. Take some chicken

and cut it thin so it cooks really fast. In with the prawns. It only

takes about two minutes to cook like this. They stay nice and moist

because of the corn chips and the creme fraiche. Add some creme

fraiche to that and mix it together. Then into that bowl, I am going to

add my corn chips. See if I can make too much mess. Amy, you are on tour,

where are you off to? I will be heading up the road to Nottingham

straight after the show and then tomorrow is Bournemouth. Monday,

back in London for the Royal Albert Hall. You are busy? Yes, but it is

all going well and it is good to be back on the road with some new

songs. You have been out on the road for quite a lot of time over the

years? Yes, it is something I do spend a lot of my time doing. It is

fun, it is a good laugh. It can be hard and tiring, but I am very

lucky. But you must love being out doing it all the time? Totally, I

love performing. Music is the most important part and that is what I

enjoy most, the performance side of it. When you are on tour, is it just

you or somebody be for you? Newton Falconer is performing before me on

this tour and he is wonderful. He is a virtuoso guitar player. You chose

him, did you? Yes, we launched our first albums on the very same day

ten years ago, so it is nice we are doing this tour together. He is a

wonderful performer. You must get to bump into lots of people on the

road? A lot of the time, people are busy doing their own thing, so you

don't see that many. But I have been lucky to meet some cool people in

the past, thankfully. Sorry, I am in the way here. Onions, tomatoes,

sweetcorn and chillis, cook it down and then pure rate it. -- purity. So

like guacamole. The important thing is, this chicken is cooked. Highest

temperature possible. Then as that cooks and does what it does, that is

perfect. It really is amazing how fast these things do cook. Keep the

oil nice and hot. In the meantime, I have washed my hands, which is good,

I will do myself avocado. Down the centre, small bowl, turn the

avocado. In the middle, take the seed out. I will score it a little

bit. How is that looking, Tommy? Looking good. It might need a bit of

seasoning. Then you squeeze it and push it out. Bit of Tabasco? Yes

please, just a bit. Thank you very much. Look what I've got. It is not

a strange hats, it is attack code stand. -- taco stand. The best thing

about the taco, is the taco shells. You waive them over a flame to

soften them a little bit. Then they slip into here. Tricks of the trade.

We will have to get going otherwise we will run out of time and we won't

see the finished article. I think anybody can go with what ever they

want to do here. Put some on the top, can you put a bit of chicken on

top of those, Tommy? Bit of chicken and prawn. Nice.

All the boys in blue. We all got the memo. It is amazing just standing

here watching you cook my dinner. I love prawns. Prawns and chicken

together, fantastic. Bit of coriander. We are doing this very

well. Throwing it together. Runaway bit of chicken. Some avocado on top.

Then I think maybe we even... Bit of mango? Yes, put it on the side. Amy,

do you want some mango on yours? Yes, chuck it all on. Amy, that is

your heaven. Amazing. I am going to get some wine. Get stuck in. Peter

has been good and has gone to the Clare Valley again and got us some

riesling this time. It is only ?6 79 and is available from Waitrose.

Please get stuck in. Don't hold back. You have got a difficult one.

Careful, Amy. They are hot. I am going to take the easy one. I will

still spill it everywhere. Good wine, good friends and good food,

the way to start Saturday. No April fool. Gentlemen, Amy. Cheers. What I

like about it, you can see it dripping down your hand, it is the

best way to eat it. Fantastic. Well that's all from us today

on Saturday Kitchen Live. Thanks to our great studio guests,

Ben Tish and Tommy Banks, Amy MacDonald and wine expert

Peter Richards for the All the recipes from the show

are on the website: And don't forget Best Bites

tomorrow morning at 9.45am