:00:00. > :00:38.There's a top line up in the studio with us today, Elizabeth Haigh,
:00:39. > :00:48.Tim, you're making your debut on the show -
:00:49. > :01:02.So, starting off with a lamb's lettuce, and grapefruit salad,
:01:03. > :01:07.followed by a pici cacao e pepe. That is one of my favourites, maty.
:01:08. > :01:10.Elizabeth, now you're going to christen our roof top
:01:11. > :01:12.barbecue this morning ? what are you making
:01:13. > :01:14.for Saturday Kitchen's first trip outside?
:01:15. > :01:26.We are cooking on the barbecue, sea trout on cedar wood with samphire,
:01:27. > :01:33.and miso butter and lemon. Amazing! . It is going to be good. I
:01:34. > :01:35.hope there is not a back draft. We will be covered in soot!
:01:36. > :01:38.Sam, you've got wine matches for today's dishes,
:01:39. > :01:46.Two delicious whites to tempt our taste buds.
:01:47. > :01:49.I love it when you tempt it is great.
:01:50. > :01:52.And we've got some fantastic films from some of the BBC's
:01:53. > :01:54.biggest food stars - Rick Stein, The Incredible Spice
:01:55. > :01:58.Our special guest today is a musician,
:01:59. > :02:02.Best known as the super talented bass player in the hugely
:02:03. > :02:05.successful band Blur, he's currently busy getting his farm
:02:06. > :02:23.CHEERING AND APPLAUSE Good to see you, mate.
:02:24. > :02:26.Cheers. Welcome to Saturday Kitchen! Thank
:02:27. > :02:32.you very much. Now, we know you love food. But are
:02:33. > :02:37.you a good cook, or do you just, like, put cheese on top of
:02:38. > :02:41.everything?! That is usually a good idea. Most things are improved by
:02:42. > :02:48.cheese. Americans are fond of a cheesy top!
:02:49. > :02:52.I do a lot of kitchen but I do a lot of washing up, which is my main
:02:53. > :02:57.skill. You need a dishwasher! I have about
:02:58. > :03:02.three. At the end of the show, we are
:03:03. > :03:10.making your food heaven and hell. What is the food heaven? I really
:03:11. > :03:16.love venison. It is so underrated. We don't see it on menus.
:03:17. > :03:22.. No, we don't, that is true. It is really good.
:03:23. > :03:27.What about the veg? I love walking around the garden, at this time of
:03:28. > :03:31.year eating warm plums or English peaches. I didn't know you could
:03:32. > :03:36.grow English peaches until you told me today.
:03:37. > :03:42.What about on the farm? Well, when we moved to the farm there were
:03:43. > :03:46.peaches in the garden. Wow! And Alex, what is your food hell? I
:03:47. > :03:51.think you can learn to love if they are cooked with love.
:03:52. > :03:57.Yes, that is right. When I was a kid I didn't like shellfish. Especially
:03:58. > :04:02.crabs and lobsters. My dad was a diver. He would catch them. They
:04:03. > :04:09.would be lurking in the fridge. So, prawns I struggle with.
:04:10. > :04:15.You're a bit scared of prawns? They are a bit like spiders.
:04:16. > :04:19.They are a bit like a cockroach! How can you be scared of a prawn, you
:04:20. > :04:22.For your food heaven we're going to make venison
:04:23. > :04:24.tenderloin with peaches - another one of your heavens!
:04:25. > :04:26.First, we'll make a stuffing with peaches, apples and ginger.
:04:27. > :04:29.Then we'll tenderise venison loins, and place on top of smoked streaky
:04:30. > :04:32.bacon, add the stuffing and roll it all together, tightly.
:04:33. > :04:35.We'll roast in the oven and then serve with broad beans
:04:36. > :04:38.and matchstick fries ? another favourite!
:04:39. > :04:48.But if you get hell, then it's prawns!
:04:49. > :04:50.We'll make a south Indian prawn curry with garlic, ginger,
:04:51. > :04:53.tomatoes and tamarind and then gently stir in coconut and prawns
:04:54. > :04:56.and serve with stir fried lemon rice with cashews and peanuts
:04:57. > :05:03.And don't forget you at home will decide Alex's fate!
:05:04. > :05:06.The vote is open right now - just head to the Saturday Kitchen
:05:07. > :05:12.But we still want you to call us if you have a food
:05:13. > :05:20.You can also get in touch through social media
:05:21. > :05:54.You will have to help me out a little bit a grapefruit salad. And
:05:55. > :05:59.the lamb and Ricotta. I will catch on with the pici cacao e pepe.
:06:00. > :06:06.No problem. I have to say that the pici cacao e pepe is one of Dave and
:06:07. > :06:13.I's favourite recipes it is simple and great. It is simple it is as
:06:14. > :06:16.frugal as it gets. Flour and water. But, there are some decent
:06:17. > :06:22.techniques that you have to make. It has to happen to get it right. That
:06:23. > :06:26.is true. When we get tonne the pici cacao e pepe bit, that is where we
:06:27. > :06:31.can get into trouble. That is the cheese and the pepper side of it.
:06:32. > :06:37.I had it in December in Rome. On the street. It was one of the nicest
:06:38. > :06:40.things I had ever tasted. I came back to follow the recipe, mine
:06:41. > :06:45.didn't work. When it goes wrong it is really not
:06:46. > :06:50.nice. And oh, look at this... This is
:06:51. > :06:56.straightforward, this is the dough. It is like a fat spaghetti. The big
:06:57. > :07:01.difference is that there is no egg in it, you make it by hand. So bring
:07:02. > :07:09.it together in the bowl and get it on to a work surface at home. Start
:07:10. > :07:14.kneading away. It will take about five or six minutes to do it.
:07:15. > :07:21.I hope we have one on stand-by, or I will be doing all of the work. We do
:07:22. > :07:25.have one on stand-by. Knead it together until it is flies and
:07:26. > :07:30.glossy. Then flatten it out and pop in the fridge for about an hour it
:07:31. > :07:33.needs to calm down a bit. And then it is better to roll when it is
:07:34. > :07:37.cold. I'll get the one we prepared from
:07:38. > :07:50.the fridge. Is that just flour and water? Magic.
:07:51. > :07:55.Any flour or a pasta flour? It is a strong bread flour.
:07:56. > :07:59.Is this a good pasta to use with any sauce? It is beautiful with the
:08:00. > :08:04.cheese and the purpose. But you can do it with ragus, you can do it with
:08:05. > :08:09.tomato sauce. Or just garlic and cheese.
:08:10. > :08:19.It is one of your most popular dishes in the restaurant? Yes,
:08:20. > :08:25.Pardella, we put it on. It has been mad how people go for it. If we take
:08:26. > :08:30.it off the menu, we know about it within 24 hours.
:08:31. > :08:34.Well, it is such a great recipe. It is as straightforward as it gets
:08:35. > :08:38.with the cheese, pepper and the butter. That is what resonates with
:08:39. > :08:45.people. Like cheese on toast or macaroni and cheese.
:08:46. > :08:49.It is a comforting food. One of those comforting things, just a
:08:50. > :08:56.great dish. And a fact for you Tim, although it
:08:57. > :09:00.is a plain dish, it is one of the most Instagramed dishes in the
:09:01. > :09:05.world. Well, I don't know about the world but they seem to like it in
:09:06. > :09:11.London. It gets a lot of attraction. But
:09:12. > :09:16.people are digging it. Well, that's the main thing.
:09:17. > :09:24.#123450i6789 Si, can I get you rolling one of these.
:09:25. > :09:32.Yes. And you know why it is so popular, it is so delicious. I am so
:09:33. > :09:37.impressed about the kitchen. If it were my kitchen, it would be a mess
:09:38. > :09:43.with flour. I promise you, anyone can do this. Roll it out. And all
:09:44. > :09:48.you are doing is making bread sticks.
:09:49. > :09:56.A good friend of ours taught us how to do this. She is a complete and
:09:57. > :10:04.utter... She really goes at you if you don't do it right. What is your
:10:05. > :10:10.background. You are quite a young protege, aren't you? Well, not
:10:11. > :10:16.anymore! Well, I didn't mean to be rude. But he is doing OK! He has a
:10:17. > :10:23.book out too! The book is coming out next week. That is really exciting.
:10:24. > :10:29.A labour of love. I was lucky enough to train with Jamie Oliver right at
:10:30. > :10:34.the beginning of 15. Then I worked with St John and Moro. And not only
:10:35. > :10:40.that, you were the youngest head chef? Not... At 15 you were. No, I
:10:41. > :10:51.was just a student there. OK, well, that was wrong, then! I
:10:52. > :10:57.then went on to open up Trullo. No now, I have to say, I have eaten
:10:58. > :11:06.at Trullo, it is just a great restaurant. That ragu is fantastic.
:11:07. > :11:10.Have you been? Yes, I go regularly, it is just fantastic. If they are
:11:11. > :11:21.watching this, they should get set up for service! So, the pici is in.
:11:22. > :11:29.If you can get some parmesan ready. No worries. While that is cooking,
:11:30. > :11:35.get butter in a pan with lemon juice and then some pasta water. Nice.
:11:36. > :11:39.Don't get heat into it yet. Use the hot pasta water.
:11:40. > :11:46.That's the important thing in Italian cuisine and cooking. Pasta
:11:47. > :11:51.water. Explain why. People often throw the pasta water down the drain
:11:52. > :11:55.when straining, which is why a spaghetti basket is useful. If you
:11:56. > :12:00.are putting it into a oil an dish, keep the pasta water. You see the
:12:01. > :12:06.flour on the pici, it makes the water starchy. When you bring the
:12:07. > :12:12.pasta and sauce together, you have to add the water into it to make the
:12:13. > :12:17.glossy sauce. And the starch has the gluten, it is
:12:18. > :12:19.a thickener. Yes, when you work it in the pan it is worked into the
:12:20. > :12:20.pasta. Brilliant.
:12:21. > :12:24.If you'd like to ask any of us a question,
:12:25. > :12:26.then give us a ring now on: 0330 123 14 10.
:12:27. > :12:38.Calls are charged at your standard network rate.
:12:39. > :12:46.So, lots of pepper. People use pepper out of habit, as if it is
:12:47. > :12:51.salt on the side but you really want loads of it. Night quite wasabi but
:12:52. > :12:56.not so far off it. It must be able to cut through the close.
:12:57. > :13:00.That's the thing, the simple ingredients in Italian cuisine are
:13:01. > :13:06.used to the best of their ability it is fantastic. It is.
:13:07. > :13:12.So a little splash of vinegar. A glug of olive oil.
:13:13. > :13:21.A bit of salt in there and then on the plate, grated Ricotta on top and
:13:22. > :13:24.segments of grapefruit around it. Nice before the pici as a pallet
:13:25. > :13:32.cleanser. Sure. What can we expect from the
:13:33. > :13:40.book, Tim? Seven jeers' worth of Trullo. So lots of anti-pasta
:13:41. > :13:47.feasting. Tips on barbecue, on the perfect oven and game birds. Just
:13:48. > :13:51.how the menu at Trullo is worked out.
:13:52. > :13:57.Great. So, now add the pasta water. This is
:13:58. > :14:03.where it goes wrong, as people add the cheese in but you add it after
:14:04. > :14:10.the water from the pasta and then leave it. Don't mix it.
:14:11. > :14:16.It will make a hard cheesy ball. You don't want that.
:14:17. > :14:21.I will start to plate up this. This is not a side salad to go with the
:14:22. > :14:32.dish but it is to freshen the pallet before you eat. Exactly. So this is
:14:33. > :14:46.the parmesan, which has lots of salt so don't add too much more.
:14:47. > :14:51.I will add a little more drier Ricotta on to the salad. Do you make
:14:52. > :14:58.any of this, James? No, it is unusual to see a hard Ricotta like
:14:59. > :15:05.that. So, see how the cheese is just about melting on the top of the
:15:06. > :15:10.pici? Yeah. Now start to fold it in. Add a little more cheese. You
:15:11. > :15:16.wouldn't want to eat it every day of your life! Why not! But there is
:15:17. > :15:21.nothing wrong with butter, Cherokees pepper.
:15:22. > :15:26.It is what the northern European cuisine has been built on for the
:15:27. > :15:32.past 42,000 years! Move it around the pan and you see it start a to
:15:33. > :15:36.thicken up like a cheese fondue, basically.
:15:37. > :15:39.Perfect, let's get it on the plate and see what the gang think about
:15:40. > :15:41.it. It is a beautiful, beautiful dish.
:15:42. > :15:47.It is beautiful. It is lush.
:15:48. > :15:50.I can see Dave dribbling from here. It is his favourite food.
:15:51. > :16:04.It is addictive! We have a salad with salsa ricotta
:16:05. > :16:14.with grape fuet and peachy pici cacao e pepe.
:16:15. > :16:24.Look at this. It smells off the hook. Glistening. Sit next to Dave
:16:25. > :16:32.here. Oh my word. It is the pepper, the cheese. Hand made pasta. Thyme
:16:33. > :16:41.and lemon use juice to balance it out. There is no polite way to eat
:16:42. > :16:47.it. Slurp it up. That is lovely. So good man. Lovely texture from the
:16:48. > :16:56.pici. It is super dense. Sam, what do you have for us? I have an
:16:57. > :17:01.eclectic wine. My finest accuse she meant which is Golden Valley
:17:02. > :17:08.Grasevina. It is ?10 from Marks and Spencer. It goes well with both
:17:09. > :17:12.dishes, whether you have the salad or the pici cacao e pepe. It is
:17:13. > :17:17.known as Welsh Riesling and the Queen of grapes in Croatia. You can
:17:18. > :17:21.see why, it has this lovely texture and concentration and acidity, so it
:17:22. > :17:26.can cut through the salty cheese but it has the weight to go with the
:17:27. > :17:30.pasta. I think it is perfect. It is really going to work. I don't think
:17:31. > :17:35.I have tried Croatian wine. That is going to cut through that, the
:17:36. > :17:42.cheese and the butter there. It is powerful wine isn't it. It is
:17:43. > :17:47.beautiful, smooth. A lemon and some peaches and plums and violets, it is
:17:48. > :17:57.all really layered and it goes with the layers in the dish. It is good.
:17:58. > :18:03.Delicious. Love it. It is perfect with the pasta. Fantastic, so
:18:04. > :18:14.Elizabeth. Would you mind, remind us about what you are cooking. Sea
:18:15. > :18:22.trout cook on cedar wood, then miso dressing to go with it. The rain is
:18:23. > :18:31.holding off as well. If you want to ask us a question just call. .
:18:32. > :18:34.Or you can tweet us a question using the hashtag Saturday Kitchen.
:18:35. > :18:42.And you can also visit our website to vote for Heaven or Hell!
:18:43. > :18:45.Time now to join Rick Stein on his travels across the far east.
:18:46. > :18:47.He's in Bangladesh and couldn't be happier, as he's found
:18:48. > :19:12.Bangladesh is mostly part of the gang GCSEs delta and is covered in a
:19:13. > :19:16.myriad of rivers and lakes. As Nowell coward said of Norfolk it is
:19:17. > :19:20.terribly terribly flat. It is not surprising a lot of travel in life
:19:21. > :19:25.is conducted on boat, some of them only just worthy of the name! It is
:19:26. > :19:29.also not surprising that the waterways provide more than just a
:19:30. > :19:34.way to get around. Which means of course, that you are never too far
:19:35. > :19:39.from a fish market. I think I can guarantee all the fish
:19:40. > :19:43.here are, cheers yeah, OK. I am just talking to the camera, don't worry
:19:44. > :19:48.about it. I think I can guarantee these are all freshwater fish, river
:19:49. > :19:53.fish, not farm fish. I can recognise some of them, I am fairly certain
:19:54. > :20:05.that is a freshwater bream and that is obviously a carp, over here I
:20:06. > :20:11.think these are shad. I think those, now those... Those are... Though are
:20:12. > :20:23.big 'uns. What are they? What are they called? Name? Name? Saskabia? I
:20:24. > :20:28.will have to look it up. I shows you how much water, freshwater there is
:20:29. > :20:33.in this country, I mean there is so many varieties of fish and so much
:20:34. > :20:40.of it. Look at those little freshwater prawn, they are good.
:20:41. > :20:45.Wonderful. They look again like small, small shad. That the most
:20:46. > :20:51.revered fish in Bangladesh. There is more in there. So we better go and
:20:52. > :21:07.look inside as well. Follow me. Oh my gosh! Look at these! Yeah... It
:21:08. > :21:11.just shows you, there much such a depth of want tefr to have fish like
:21:12. > :21:21.that, that big in the river, very impressed. I like my fish, you see.
:21:22. > :21:29.And these? Definite cat fish in there. There. That's a real cat
:21:30. > :21:34.fish, that is the real thing. Oh! Sorry.
:21:35. > :21:43.I will probably have to buy that one. Good. Thanks.
:21:44. > :21:52.I will buy the head, OK. More, more. Come on then. So here I
:21:53. > :21:57.am, lost in the fish market, completely confused but very happy.
:21:58. > :22:03.Ah! I think it must be in this pond, the big fish in here. So this is
:22:04. > :22:14.where you keep them, in here? They are big fish. You are not eating
:22:15. > :22:19.this fish. Not eating, they are ceremonial, religious reasons.
:22:20. > :22:26.Right. For God. For Gods. What are they called? They are Godja. All
:22:27. > :22:36.right. Thank you. Fantastic.
:22:37. > :22:41.As the TV cook I met said this country is made up of two things,
:22:42. > :22:47.fish and rice, he gave me this recipe, I couldn't be simpler, it
:22:48. > :22:53.has mustard seed oil, you can get that in Indian delis. Onion, garlic,
:22:54. > :22:56.chilli powder, turmeric and ground mustard seeds, all cooked out in a
:22:57. > :23:01.pan. You need to soften it well, so it
:23:02. > :23:07.will make a smooth paste when it is transferred to a pestle and mortar.
:23:08. > :23:12.This is what they call a masala in the Indian subcontinent, it means a
:23:13. > :23:16.mix of spice, that is a simple masala, and particularly Bangladeshi
:23:17. > :23:22.I think because of the large amount of very very pungent mustard oil,
:23:23. > :23:26.and mustard seeds, but what makes that northern Indian dish is the
:23:27. > :23:32.large quantity of onion and garlic in it. I am using cod but in
:23:33. > :23:37.Bangladesh it would be be a freshwater fish. I like to salt my
:23:38. > :23:43.fish well, in this case I spread a general jous amount of the masala on
:23:44. > :23:48.both sides. And top them off with a few slices of raw onion and fresh
:23:49. > :23:53.green chilli. Now, because I want it to look authentic I have some banana
:23:54. > :23:57.leaves to make my parcels, you can get them in most Asian shops but you
:23:58. > :24:01.don't have to have them. You will get the same effect if you use
:24:02. > :24:07.grease proof or baking paper or even foil. They will steam just as well
:24:08. > :24:14.but you won't have the same romance. To go with it you will need a salad
:24:15. > :24:18.of thinly sliced tomato, onion, cucumber, and tiny bits of green
:24:19. > :24:24.chilli seasoned with cumin and red chilli powder.
:24:25. > :24:27.Use salt and plenty and I really mean plenty of crushed black pepper.
:24:28. > :24:31.The juice of a lime and chopped coriander leaves and that is ready
:24:32. > :24:36.for a perfect salad. You know, without it the fish
:24:37. > :24:42.wouldn't behalf as good, but by now it will be cooked quite enough. When
:24:43. > :24:47.you open up the lovely parcels, the wonderful aromas will get your taste
:24:48. > :24:52.buds tingling like mad. Serve it with plain boiled basmati
:24:53. > :24:55.rice naturally and some of that salad. This is dinner party stuff
:24:56. > :25:10.and couldn't be easier. Thanks Rick, and there's more
:25:11. > :25:12.fantastic food adventures We're live every morning next week
:25:13. > :25:18.at 11am from the RHS Hampton Court on BBC One from our very
:25:19. > :25:23.own edible garden! I have never been
:25:24. > :25:27.in an edible garden. We hope you've been busy
:25:28. > :25:30.in your gardens and now's about the perfect time
:25:31. > :25:32.to pick your strawberries. And it's also the start
:25:33. > :25:43.of Wimbledon so here's a perfect You can make it, have it in the
:25:44. > :25:48.fridge, you don't have to interrupt your watching. It's the essence of
:25:49. > :25:52.Wimbledon. It is a summer pudding but we are cooking the strawberries
:25:53. > :25:58.and the fruit in Pimms. With mint as well. It has the lot. It is great.
:25:59. > :26:04.It is like the inside of Mary Berry's head. It is so fragrant and
:26:05. > :26:09.English. The strawberries smell divine. You can't beat an English
:26:10. > :26:13.strawberry. I love this time of year, we have them in the garden and
:26:14. > :26:17.I send the kids out with a pot of cream. It is one of my earliest
:26:18. > :26:22.memories eating ripe strawberries. So often when they are out of season
:26:23. > :26:28.you see them with the green tops and they are not worth having. What we
:26:29. > :26:34.have done is put some summer cup or Pimms into the pan, we are going to
:26:35. > :26:39.heat it up, we are going to dissolved sugar in that and as soon
:26:40. > :26:47.as that is done, which is there, we are going to start to put
:26:48. > :26:54.raspberries in. Summer cup was invented in 1832 by a gentleman
:26:55. > :27:03.called James Pimms. Now, it doesn't sound so good if you say Jimmy
:27:04. > :27:05.Pimms. It sound like a bookie. It is just the thing with the
:27:06. > :27:13.strawberries. Perfect. They are on mate.
:27:14. > :27:19.So this is like a Pimms jelly. No. We have a glaze which is red currant
:27:20. > :27:25.jelly and strawberry but that needs to cool down. Talk us about The Big
:27:26. > :27:31.Feastival. Not long to go. August bank holiday weekend which is early,
:27:32. > :27:38.so things are hotting up. William Orbit is flying in. He will be
:27:39. > :27:42.hosting the cheese hub for me, but it is the same formula, all the
:27:43. > :27:47.things I love the most, food and music, and lots of stuff for kids to
:27:48. > :27:54.do. If you would like to come to see Blur back in the day you probably
:27:55. > :27:58.have a cup couple of kids now, you want nice loos and something nice to
:27:59. > :28:03.eat. It is on your farm? It is on the farm. I think we have more
:28:04. > :28:08.Michelin star than London for that weekend. It is going to be
:28:09. > :28:15.brilliant. I expect our invite has been lost in the post. I know you
:28:16. > :28:23.are filming. No, we are on our holidays. Nice try. Use ordinary
:28:24. > :28:29.bread. Rick Stein is going to be there. They are building their
:28:30. > :28:36.summer holidays round it. A massive chef geek out. I have to rush back
:28:37. > :28:42.to build, I have the excavators waiting, I am digging a huge
:28:43. > :28:48.barbecue pit where we might spit roast a whole cow. I started
:28:49. > :28:53.layering up in the wrong bowl. This being a pudding basin, so I am in
:28:54. > :28:57.the pudding basin. I am using ordinary white bread. My mother
:28:58. > :29:03.would say, use what we call plastic bread it is fine. Being Saturday
:29:04. > :29:09.Kitchen we are refined and using a jaunty bloomer. A jaunty bloomer.
:29:10. > :29:16.This is back to my days working as a roofer. You dip your bread and you
:29:17. > :29:20.lay it like roof tiles. So the syrup is cooler than when it first came
:29:21. > :29:24.out the pan. You can cool the syrup down first and get the children to
:29:25. > :29:29.do it. As you can see, this is laying down, you don't have to oil
:29:30. > :29:36.your basin or grease it with butter. Carry on regardless. It will soon be
:29:37. > :29:43.there. I am going to make the glaze. So we start with red currant jelly.
:29:44. > :29:48.Kids will love getting involved in this. I bought my daughter a cook
:29:49. > :29:53.book for making puddings and she started folding down the ones she
:29:54. > :29:58.wanted to make. By the time she had it a week she has folded down the
:29:59. > :30:03.corner of every page in the book. That is great that. That. While that
:30:04. > :30:11.is cooking away, I am going to chop a bit of mint. You have to have mint
:30:12. > :30:16.with fruit cup. You can't not. My grandad was a chef, mint was the
:30:17. > :30:22.only thing he grew. You can get a pot, stick it in the ground. It is
:30:23. > :30:26.lovely to have at hand. It grows like fury. If you want to start
:30:27. > :30:30.growing your own, mint is the easiest to start with. I have two
:30:31. > :30:34.types in my garden. Three I have got. A peppermint, spearmint and
:30:35. > :30:45.Moroccan mint. And Mary Berry has a mint recipe
:30:46. > :30:53.coming up later. Does she?! Now, what I have done is
:30:54. > :31:05.I'm tidy. It is me ridge tile! There it is. My bread fruit, fruit cup,
:31:06. > :31:11.roof! So, now, the berries. Get in. So, they are all softened up? Yeah,
:31:12. > :31:17.in the fruit cup and the sugar. But it's not too sweet this one. Look at
:31:18. > :31:21.that. It smells knock-out. Can you smell it over there?
:31:22. > :31:30.ALL SPEAK AT ONCE Yes! Now, I have the line the top.
:31:31. > :31:35.This is a really old recipe it is surprising how far back they go. I
:31:36. > :31:38.didn't realise that a rife was 17th century.
:31:39. > :31:42.Yes, it is. Talking of which, you've been a home
:31:43. > :31:49.spun British rock star for a long time. I mean, it's a long time since
:31:50. > :31:54.Blur... ? I did wonder how I would fill the void playing to packed
:31:55. > :31:59.houses, every night. Then I put the festival on, I was like, wow! That
:32:00. > :32:06.hits the spot! That will do. The buzz must be addictive. When you are
:32:07. > :32:10.out there, doing it, applying your trade. It must be amazing. It is
:32:11. > :32:15.like a wedding. I couldn't speak for a week.
:32:16. > :32:21.So, now we put the cling film on top and with a plate press it down. Put
:32:22. > :32:27.a weight on top. A couple of cans, or weights from your scales, a small
:32:28. > :32:32.child! I don't mean that! Don't go putting your children in the fridge!
:32:33. > :32:37.But, we will leave this in the fridge and leave it overnight.
:32:38. > :32:40.So what will we be making for Alex at the end of the show?
:32:41. > :32:41.Food Heaven, venison tenderloin with peaches.
:32:42. > :32:45.First, We'll make a stuffing with peaches, apples and ginger.
:32:46. > :32:48.Then we'll tenderise venison loins, and place on top of smoked streaky
:32:49. > :32:54.bacon, add the stuffing and roll it all together, tightly.
:32:55. > :33:05.But get on the website and start voting! Thou, this is the best bit.
:33:06. > :33:15.The idea is that you flip it up... And you shake it... It will
:33:16. > :33:23.definitely come out! Go on, Dave, go on! No, it's not! Trust us to do
:33:24. > :33:24.something like this! I know. We could have done sandwiches or
:33:25. > :33:29.something. No.
:33:30. > :33:40.You have a go... Don't smash the plate! Oh, flipping Nora! Right, if
:33:41. > :33:47.it doesn't come out the first time... ! Slide the knife around
:33:48. > :34:00.like this. It breaks the void! Come on! Go on.
:34:01. > :34:08.Look at that! We've had a collapse! Oh, dear. Generally, it relaxes, a
:34:09. > :34:15.bit like when my wife takes the Spanx off! And what you do is lace
:34:16. > :34:20.the berries on here like that, and oh, it looks lovely.
:34:21. > :34:30.You haven't put the cheese on! What?! What you do is on that
:34:31. > :34:40.perfectly formed MOUND... We add a sprint of mint! A sprig of mint.
:34:41. > :34:44.I'm gutted! In rehearsal it popped out! Get the best side. It's family
:34:45. > :34:52.service. Yes, it certainly is.
:34:53. > :34:58.Now, you dig into that and have some cheese... Clotted cream! Sam, in
:34:59. > :35:07.this case, what would you drink with this? I would have fun with it. Have
:35:08. > :35:15.a summer cup cocktail. So something fizzy but instead of pros echo,
:35:16. > :35:23.something sweet, like a moscato. And for the puritans out there, just
:35:24. > :35:35.ditch the moscato and have a fruit cup! I don't know... It's all about
:35:36. > :35:43.the presentation! Moving swiftly on! What will we make for Alex at the
:35:44. > :35:48.end of the show? We will make a stuffing with peaches, apples and
:35:49. > :35:50.ginger, and turned the venison loins.
:35:51. > :35:53.We'll roast it in the oven and then serve with broad beans
:35:54. > :36:06.We'll make a south Indian prawn curry with garlic, ginger,
:36:07. > :36:08.tomatoes and tamarind and then gently stir in coconut
:36:09. > :36:11.and the prawns and serve with stir fried lemon rice with cashews
:36:12. > :36:12.and peanuts and sprinkles of coriander.
:36:13. > :36:15.And don't forget Alex's fate is down to you at home!
:36:16. > :36:18.It is all to play for, just go to the Saturday Kitchen website now,
:36:19. > :36:20.there's about 25 minutes left to vote!
:36:21. > :36:23.We'll find out at the end of the show which dish you voted for.
:36:24. > :36:26.But now it's time to catch up with The Incredible Spice Men!
:36:27. > :36:28.They've found their way into a chocolate factory and spice
:36:29. > :37:02.They've got that! We are heading 25 miles of Glastonbury, to meet a
:37:03. > :37:10.young man creating a bit of a buzz! This transforms pure Somerset honey
:37:11. > :37:17.into the finest chocolate honeycomb. An old fashioned British sweetie and
:37:18. > :37:21.miance route favourite! I want to enhance its honeyed deliciousness
:37:22. > :37:26.and I know just the spice. Have you ever tried adding spice to
:37:27. > :37:30.your honeycomb? I haven't, about with your help, I would love to give
:37:31. > :37:36.it a go. OK.
:37:37. > :37:42.We are the largest import of ginger in Europe, in Britain.
:37:43. > :37:45.But there is a spice that we have yet to discover, cardamom. It will
:37:46. > :37:54.make the taste of the honeycomb come alive. It is all yours.
:37:55. > :38:05.To make the honeycomb, one third honey, one third globingow syrup and
:38:06. > :38:09.one third sugar -- one third gluco syrup.
:38:10. > :38:14.That is heated to such a high temperature. You don't want to get
:38:15. > :38:17.anywhere near that. In Scotland we make puff candy from
:38:18. > :38:24.this. Yes, Puff Daddy.
:38:25. > :38:30.Next, add four teaspoons of ground cardamom with eight teaspoons of
:38:31. > :38:35.baking powder and stir. Stir, stir, stir. Smell that
:38:36. > :38:41.Look at it coming up. A new creation.
:38:42. > :38:46.Just as a cake is left to rise, the baking soda creating billions of
:38:47. > :38:49.bubbles, perfect with the cardamom. It is a unique colour as well
:38:50. > :38:54.because of the cardamom. It is fantastic. I'm very excited.
:38:55. > :38:59.I'm very excited. Are you happy? Very happy.
:39:00. > :39:05.Perfect. As my spice candy coals it shrinks.
:39:06. > :39:09.Time to see what Al thinks... Wow! It's an explosion. It's amazing. It
:39:10. > :39:22.really is. Are you happy with that? Fabulous.
:39:23. > :39:30.Perfect. I've got plans to are this. I'm going to use cardamom to turn a
:39:31. > :39:36.simple chocolate mousse into a dramatic cake crowned with a spice
:39:37. > :39:41.honey consume. This is a mousse cake, simple with a sponge base and
:39:42. > :39:48.ground cardamom powder to flavour the chocolate. Which is potent. This
:39:49. > :39:53.is a great tip for grinding spices. Buy in small amounts and use them
:39:54. > :39:59.quickly or store them in an airtight container. If there are spices in
:40:00. > :40:04.the back of the cupboard, if it doesn't have the smell, use it as
:40:05. > :40:11.come post. The flavours go back into the
:40:12. > :40:17.plants! I use 50 grams of sugar, 100 mls of water and two teaspoons of
:40:18. > :40:23.ground cardamoms. We normally use pods. There are 25%
:40:24. > :40:31.oils in cardamom. It works well with chocolate. A sweet spice.
:40:32. > :40:36.Chef, chocolate and spice! Train the hot spice syrup over 250 grams of
:40:37. > :40:42.dark chocolate pieces. People melt chocolate over a bowl of
:40:43. > :40:48.hot water but this way you don't have to do that. It looks like it
:40:49. > :40:54.has split but mix it and it will emulsify again.
:40:55. > :40:59.After five minutes the chocolate is smooth and glossy and the cream is
:41:00. > :41:05.whipped to soft peaks. Oh, gently does it. Slowly does it.
:41:06. > :41:14.Gently fold in the mixture together... We've made a basic
:41:15. > :41:19.chocolate sponge with equal measures of butter, sugar and flour. All it
:41:20. > :41:23.needs is a dash of whisky and pop it into a tin to form the base of the
:41:24. > :41:31.chocolate mousse cake. So, we are putting it in there, sir?
:41:32. > :41:33.Yes, please. Thank you. Pop that into the fridge until it
:41:34. > :41:37.sets, please. Fine, sir.
:41:38. > :41:44.It will take about an hour. Lovely jubbly! Oh! Look at that.
:41:45. > :41:51.Perfect. But we need to guild the lily now.
:41:52. > :41:58.Absolutely! I love it. Look at that gold dust. It works
:41:59. > :42:04.perfectly. And it smells good. If you don't have time to make the
:42:05. > :42:07.honeycomb, give it is magical dusting of icing sugar and ground
:42:08. > :42:16.cardamom. Shall I go for it, sir? Yes.
:42:17. > :42:21.Wow! Beautiful. It's fabulous.
:42:22. > :42:26.Amazing combination. Chocolate perfection on a plate.
:42:27. > :42:33.This is what happens when you let two spicemen loose in your chocolate
:42:34. > :42:41.factory, chef. It's great! Elizabeth, is it meant
:42:42. > :42:47.to be like that. I thought that the summer pudding was a catastrophe! It
:42:48. > :42:51.is great. We have the cedar wood.
:42:52. > :42:54.You can buy it online. So not like any old bit of cladding?
:42:55. > :42:57.No. Do you like the roof? It is
:42:58. > :43:01.fantastic. Hopefully the sun will come out later.
:43:02. > :43:06.At least it's not raining. What are you cooking for us? Smoked sea trout
:43:07. > :43:13.with burnt lemon, miso and samphire. It is cooked on the wood planking.
:43:14. > :43:17.Served with the samphire, miso butter and chilli.
:43:18. > :43:20.Is that plank a little bit gone? That one is now... But it is a good
:43:21. > :43:26.effect. Yes! So with the sea trout it is
:43:27. > :43:31.similar to salmon if you can't get hold of it. You can use it with any
:43:32. > :43:36.sort of fish, really. It looks like salmon.
:43:37. > :43:41.Yeah, it does. It has the same texture.
:43:42. > :43:46.I love sea trout. Rainbow, I am not so keen but the sea trout, the
:43:47. > :43:51.flavour is more subtle. I once caught a three pound sea
:43:52. > :43:59.trout it was lovely. You have set fire to a perfectly
:44:00. > :44:03.good cheese board, madam! Yes! This one has been soaking in water for
:44:04. > :44:08.half an hour and then pop it on the barbecue.
:44:09. > :44:16.That was on a few minutes ago. It is a very hot barbecue. You can't
:44:17. > :44:23.it to catch so that it starts to smoke around but not to that extent.
:44:24. > :44:27.No, that was positively cajun! The smokiness infuses into the fish as
:44:28. > :44:33.well as cook it. So it is a fantastic way of... Shall I put some
:44:34. > :44:40.lemons on? Yes, please. Is it really that simple? I bought a couple of
:44:41. > :44:49.these but was scared of using them? It's as simple as that. You can do
:44:50. > :44:53.it on any sort of barbecue. Charcoal or gas like we have here and leave
:44:54. > :45:01.it to do its job. It is just important to soak them first so that
:45:02. > :45:09.they don't butter too quickly, or you get that nice slow release of
:45:10. > :45:13.the smokiness. When you have gas... You want to get the smokiness into
:45:14. > :45:17.the food and it is a perfect way of doing it.
:45:18. > :45:22.We have the samphire over there. Check the ends to ensure that they
:45:23. > :45:26.are not woody. It's likes a par Gus, they can be chewy. And pass the miso
:45:27. > :45:32.and the butter. This is the seasoning? It is.
:45:33. > :45:38.This is white miso, you can get it in the supermarket. We are going to
:45:39. > :45:43.make a dressing with it. A bit of butter. We made it in Japan once
:45:44. > :45:47.with house wives in Tokyo and it was brilliant. What was as I Maguire
:45:48. > :45:52.amazing was the amount of salt going into it. People say miso soup is
:45:53. > :45:58.healthy, it is pretty well out there. You don't need a lot of it,
:45:59. > :46:06.in this dish. I am going to put butter in there, caramelise and cook
:46:07. > :46:12.out the miso until it changes colour, so it goes toffee flavour.
:46:13. > :46:16.There is so many different contrasting smell, the smokiness.
:46:17. > :46:22.What do you think of it going so far? It looks amazing. It is proper.
:46:23. > :46:26.You love fire, you like fire pits and cooking. I do. It is right up
:46:27. > :46:32.many I street that, mate. That is what we are doing next week, we are
:46:33. > :46:37.cooking over fire, over wood, charcoal, everything is outside in
:46:38. > :46:42.the garden, fabulous. Grand. Best way of cook, I feel at home in front
:46:43. > :46:48.of a barbecue or fire pit. That is where it is at. When you said a fire
:46:49. > :46:53.pit with a whole cow, that sounds like something I would do. I would
:46:54. > :47:00.do everything on a fire if I had time. That is what I am trying to do
:47:01. > :47:05.next time. Leave those face down. Aiming for it early next year and
:47:06. > :47:11.just all live fire cooking, open-plan, see the chefs doing their
:47:12. > :47:18.thing, not to the extent it was earlier. You got a Michelin star at
:47:19. > :47:22.Pidgin. I find it inspirational with a gas barbecue you can do this
:47:23. > :47:27.almost on your windowsill but it is very special food, it is just that
:47:28. > :47:34.bit nicer than, you know, just putting the supermarket stuff on.
:47:35. > :47:38.Have a look at that miso now, it likes -- looks like caramel. Chuck
:47:39. > :47:46.some of the samphire. I have picked through this. What is samphire. Sea
:47:47. > :47:52.asparagus. It grows on sand bank, where we lived in Cumbria, we had
:47:53. > :47:55.Lodz, we make a salad with that and with watercress which is peppery, we
:47:56. > :48:00.used to call it nature's salt-and-pepper. It is wonderful in
:48:01. > :48:05.a salad. It doesn't take that long to cook, a couple of minute, another
:48:06. > :48:11.fantastic way of, because I like cooking on live fire, put samphire
:48:12. > :48:16.straight on the barbecue, I use like an old sieve or like a wire rack you
:48:17. > :48:19.don't mind getting dark, put it straight on and it gets blistered.
:48:20. > :48:27.You get the smoke through the holes. Yes. It is key, you have simple
:48:28. > :48:31.grients, you bring out the best smokiness and flair. Ingredients.
:48:32. > :48:37.They pack a punch. We have the chillies, we can put them in here.
:48:38. > :48:43.That is very exciting. That is reducing away to nothing as it
:48:44. > :48:48.cooks. Is this your sort of dish? I'm all over it. I love the way you
:48:49. > :48:53.barbecued the lemons, get everything on there. They are going to
:48:54. > :49:00.caramelise and it releases so much juice, so you squeeze that over the
:49:01. > :49:07.fish, it is epic. So, fish is... Lovely colours there, the red, the
:49:08. > :49:14.green. That is all, turn that down a bit. So, Elizabeth. You know you
:49:15. > :49:17.said you are going to open an rest ravent with open fire cookery, how
:49:18. > :49:24.do you do that? What are the implications? You have a really good
:49:25. > :49:28.phone to 9999. You have a good extraction, it is important about
:49:29. > :49:31.the chefs and the training, so everything is managed and
:49:32. > :49:35.controlled, but l it is just, it is great to experience that in London,
:49:36. > :49:40.sort of go to a restaurant and watch open fire cooking. Because it is
:49:41. > :49:46.such a primal way of cooking. Totally. It is just lovely, because
:49:47. > :49:49.like I say, you can have the simplest ingredients, when you touch
:49:50. > :49:54.it with a flick of fire it transforms it into something else.
:49:55. > :49:58.You have an amazing heritage, your much mum is from Singapore, you dad
:49:59. > :50:06.is English, would you describe your food at fusion? To an extent. I like
:50:07. > :50:11.taking something that is amazing, but I like using the spice and the
:50:12. > :50:16.heat from Asia, so... You have the lot really. Trying to. Shall we...
:50:17. > :50:21.Should I run a knife underneath? Yes, please. With my record today it
:50:22. > :50:28.is not looking great. LAUGHTER
:50:29. > :50:32.. There we go. Over here. Fantastic. Oh... Look at that. That fish is
:50:33. > :50:37.absolutely perfection. And that piece is not far behind. Look at
:50:38. > :50:44.that. How long has that been on, ten minutes? Yes, it will take about 10
:50:45. > :50:50.minutes. Here we go. I can't believe how simple that was and how nice it
:50:51. > :50:55.smells. To you chef. Thank you. You gave this bit to me! I have loosened
:50:56. > :51:05.it. I took one for the team as I say. Look at that. That is perfect.
:51:06. > :51:11.Simon King, your 11s are magnificent. I am going to grab one
:51:12. > :51:17.of these lemons, if you give it a squeeze. You can see how juicy it
:51:18. > :51:25.is. Yes. Straight on there. Maybe another one, just on the side there.
:51:26. > :51:31.Perfect. Yes. And, yes, really... This is the best bit. Be generous
:51:32. > :51:37.with this, you should sever it straight on the plaiter, on the
:51:38. > :51:44.plank, in the middle of the table, tuck in, you have smokiness. That
:51:45. > :51:50.looks magnificent. The colours are amazing. Name your dish for us. That
:51:51. > :51:51.is sea trout cooked on cedar-wood, with burned lemon, miso and
:51:52. > :52:00.samphire. Magnificent. Sam, tell us what wine
:52:01. > :52:14.you're gone for? I have chosen this Louis Jadot
:52:15. > :52:22.Macon-Villages. It is a bargain from ?6.38. At Tesco. It should go lovely
:52:23. > :52:28.with this. It is the Chardonnay grape. It is not oaked so fermented
:52:29. > :52:34.in stainless steel. You have lovely lemony notes. You don't want to
:52:35. > :52:38.squash that o smokey note from the fish. You want to cut through the
:52:39. > :52:41.butter and you want to freshen the palate.
:52:42. > :52:50.Here they come! Look at that, man! That is perfection. Elizabeth, back
:52:51. > :52:59.of the net. Thank you. Come on guys, dive in. Tuck into that Alex. The
:53:00. > :53:03.samphire, that lovely... Wow. You caramelise the miso to bring out the
:53:04. > :53:09.nuttiness, the chilli will give it heat but it will go nice with the
:53:10. > :53:14.smoked trout. So the burned lemon and brings out the sweetness. Any
:53:15. > :53:21.idea of a meal from he Vince would be the pasta to start with, and then
:53:22. > :53:25.Elizabeth's for mains, I would be a happy man. Maybe a handful of summer
:53:26. > :53:29.pudding for pudding. Congratulations. Well done. Really
:53:30. > :53:40.served with roasted red onions and fried baby new potatoes!
:53:41. > :53:44.And it's almost omelette challenge time!
:53:45. > :53:54.Right, "Girls and Boys", can one of you make the fastest omelette?
:53:55. > :53:56."There's No Other Way" of making them other
:53:57. > :53:59.than using the ingredients in front of you.
:54:00. > :54:04.While the viewers are at home with their "Coffee and TV", will it be
:54:05. > :54:17.a walk in the "Park Life" or all a bit of a "Blur"?
:54:18. > :54:21.And will Alex get his food heaven, venison tenderloin or hell,
:54:22. > :54:29.There's still a chance for you to vote on the website and we'll find
:54:30. > :54:39.It's now time for a tasty recipe from Mary Berry -
:54:40. > :54:42.she's actually visiting a chef who's just up the road from
:54:43. > :54:43.the Saturday Kitchen studio who specialises
:54:44. > :55:02.I have come to The Dairy in south London to meet Robin Gill. He is
:55:03. > :55:07.well-known for his brave and exciting use of fresh herbs which he
:55:08. > :55:14.grows himself in his rather unusual garden. Come on up. Let me show you
:55:15. > :55:18.what I am most proud of, one of the thing I am most proud of up here, we
:55:19. > :55:21.have been lucky to have as much space on the roof as we do in the
:55:22. > :55:26.dining room. This is quite amazing, isn't it. All growing in these boxes
:55:27. > :55:31.that are formally chucked out once they have been used for deliveries.
:55:32. > :55:35.Exactly. We did everything on a shoe string, the idea was we could pick
:55:36. > :55:42.something up if it needed more or less sunlight and move it around.
:55:43. > :55:46.All the herbs that Robin grows feature on the menu, he often
:55:47. > :55:51.combines them in ways I have never seen before. Three or four different
:55:52. > :55:59.herbs on one plate. And I can't wait to try some of them. . So this is
:56:00. > :56:05.one dish sums up what we do. We try to take three ingredients and only
:56:06. > :56:12.use flavours like herbs so we have pea, celery, mint. That is all it
:56:13. > :56:20.is. Then we use herbs, we have fresh sorrel here, the black peppermint.
:56:21. > :56:25.Corsican mint and apple mint. Then finally, just... What is that? Mint
:56:26. > :56:36.snow, like a refreshing snow. That is frozen? Yes, frozen. I can hear
:56:37. > :56:40.the crunch. Do you know that is sheer heaven. The herbs really help
:56:41. > :56:46.the dish and the sorrel is coming through strongly. Yes. I like the
:56:47. > :56:52.idea there is a hint of lemon, a lot of mint. It is not only robin's
:56:53. > :56:58.diners who benefit from the herb garden, they also provide an urban
:56:59. > :57:05.haven for the bees. I am going to take... Gosh that was
:57:06. > :57:09.bursting out of the middle. Yes. You need not bring the bees too near!
:57:10. > :57:12.This is one of the dishes I am most proud of from a garden point of
:57:13. > :57:17.view. It represent what is we do here. It is basil, rooftop honey and
:57:18. > :57:23.courgettes and that is pretty much it. What are the yellow flowers?
:57:24. > :57:34.They are rocket flowers. Oh gosh, you have let it go to seed. Yes.
:57:35. > :57:40.Mmm. The honey is unusual. It makes me think of elder flower cordial.
:57:41. > :57:45.That is it. It is the dominant flavour, is elder flower. You use a
:57:46. > :57:48.small amount of herbs but because you have grown them they are much
:57:49. > :57:53.more strong, I certainly have learned a lot and I will use the
:57:54. > :58:00.rocket flower, you mark my words. Excellent. OK then. Manufacture I
:58:01. > :58:06.have learned a lot from Robin and I will be planting a few new varieties
:58:07. > :58:13.in my garden next summer. My next dish using one of the most popular
:58:14. > :58:18.and widely grown herb, basil. Pesto lemon chicken. It is just
:58:19. > :58:22.lovely to have on a warm summary day and it reminds me of the
:58:23. > :58:30.Mediterranean. Start the dressing with six tapeable
:58:31. > :58:34.spoons of mayonnaise. And four table spoons of fresh pesto from the shop.
:58:35. > :58:40.You can make it yourself if you have a lot of basil and it is basil,
:58:41. > :58:48.olive oil, garlic, pine nuts and a little parmesan cheese.
:58:49. > :58:51.So, juice of half a lemon, I use a lemon squeezer, I know the chefs
:58:52. > :58:56.just go like that and all the juice comes out. I don't seem to have
:58:57. > :59:01.those muscles so I use a lemon squeezer. Makes it easy and
:59:02. > :59:09.effortless. So I have got juice of half a lemon in there. Then I am
:59:10. > :59:16.going to add pepper-and-salt. Could that be easier? You get a lovely
:59:17. > :59:21.fresh, bright green colour. Now, to the chicken to go in it. I am using
:59:22. > :59:25.chicken breast I have lightly roasted for 20 minute, until they
:59:26. > :59:30.are cooked through. You need not necessarily use breast,
:59:31. > :59:38.you could use a whole chicken and take the skin off and cut it into to
:59:39. > :59:43.strips. I am making sure every bit is
:59:44. > :59:47.coated, I think that looks rally really summary and good.
:59:48. > :59:51.I like to serve it with a salad round the outside, so it is a
:59:52. > :59:59.complete dish, and you just help yourself.
:00:00. > :00:04.I grew cucumbers this year and they were prolific and far too many for
:00:05. > :00:09.us, I did some pickling of cucumber, giving them away to friends, think I
:00:10. > :00:15.was dead lucky. Is I am also adding two sliced
:00:16. > :00:20.avocados. I am going to thoems in lemon juice because that stops them
:00:21. > :00:28.discolouring. And some halved baby plum tomatoes.
:00:29. > :00:32.A bit of pepper-and-salt and with the cucumber too, now, I am going to
:00:33. > :00:45.assemble the dish. I'm going to put the chicken down
:00:46. > :00:52.the middle. Ideally, make it the day before and leave it in a bowl with
:00:53. > :01:01.cling film covered over it in the fridge.
:01:02. > :01:07.And here it is with a tasty salad. All higgle di, piggledy but it all
:01:08. > :01:14.looks so beautiful and and fresh if you like, top it off with microherbs
:01:15. > :01:21.and a handful of toasted pine nuts. I'm going to put a little drizzle of
:01:22. > :01:26.oil and vinegar over the top and because this is very much a basil
:01:27. > :01:33.salad, I'm putting a few leaves on it like that over the top.
:01:34. > :01:53.That was a couple of years ago, now we are catching up to see how the
:01:54. > :01:58.The heaven and hell vote is now closed.
:01:59. > :02:02.We'll reveal what you've chosen at the end of the show.
:02:03. > :02:08.Right, now time for the calls from calls from our viewers!
:02:09. > :02:12.Right, now time for the calls from the viewers.
:02:13. > :02:18.Jo, what is your question? I have rhubarb that has gone crazy. I would
:02:19. > :02:23.like tips on how to keep it other than freezing it.
:02:24. > :02:30.In Sweden, there was a garden with rhubarb, he put it in a Brighton
:02:31. > :02:36.solution. Every two inches he put in a blackberry leaf. It made it
:02:37. > :02:43.ferment and then he kept it for two months. Store the rhubarb. Keep it
:02:44. > :02:49.for the winter it is ace. I don't like sweet things but I
:02:50. > :02:53.would recommend that you make a pickle liquor and pickle it. It is
:02:54. > :02:59.perfect with barbecued fish and salad.
:03:00. > :03:03.And mackerel it is oily and rhubarb go really well together. A little
:03:04. > :03:13.star anise and everything. Is that OK, Jo? Lovely. Thank you.
:03:14. > :03:19.Alex, you have tweets, dude? Simon says he has diced beef. What can he
:03:20. > :03:25.do other than other than a stew. I know what I would do? What's that?
:03:26. > :03:32.Put it on a barbecue, mate. Grate some cheese on top! And make sure it
:03:33. > :03:37.is thin. If you put it on in chunks, it will be tough as old boots. So
:03:38. > :03:43.make is super thin, a little salt and flash it on the barbecue.
:03:44. > :03:53.I like it when he talks like that What would you drink with that, Sam?
:03:54. > :03:57.Something southern, a little Italian or a Shiraz.
:03:58. > :04:04.We can make anything lovely, can't we.
:04:05. > :04:08.Another tweet? Becky has got two chicken breasts and wants something
:04:09. > :04:14.for dinner. Stuff it in Cumberland sausage, wrap
:04:15. > :04:20.it in bacon and stick it on the barbecue! Lots of barbecues.
:04:21. > :04:25.The next call is from Stuart from Manchester. Stuart, what is the
:04:26. > :04:32.question? I have a leg of lamb. A leg of lamb? Stuart, I would roast
:04:33. > :04:38.it whole with lots of baby potatoes, a whole garlic. A bunch of herbs.
:04:39. > :04:44.Get red wine and chicken stock and put it in the oven at 160 degrees
:04:45. > :04:48.for two-and-a-half hours it will come out falling off the bone.
:04:49. > :04:53.Beautiful, a one pot wonder. Sam, wine? Crying out for a cabernet.
:04:54. > :04:57.Time now for one of our foodie films!
:04:58. > :05:00.This week, Alice Levine headed up to her home town of Nottingham
:05:01. > :05:03.to persuade her mum to tell us the secrets of the "growing"
:05:04. > :05:18.There are 330,000 allotment plots in the UK. The demand is on the rise as
:05:19. > :05:24.more people want to grow their on. On this beautiful British summer's
:05:25. > :05:29.day, I have come down to one of the oldest, largest allotments in the
:05:30. > :05:32.world, what is believed to be, to find out why they have caught the
:05:33. > :05:36.bug. Alan, what are you doing here? I
:05:37. > :05:41.manage the allotments. We look after the site. There are about 650
:05:42. > :05:46.gardens. Has the demand been the same? There
:05:47. > :05:52.has been ebb and flow. Although the site is huge it is a quarter of what
:05:53. > :05:56.it was in the Victorian times and popular in the Second World War. But
:05:57. > :06:01.there has been an increase in the last ten years. People have started
:06:02. > :06:05.to take up allotments again to give it a go. Some come with experience,
:06:06. > :06:10.others are newcomers. How long will you have to wait for
:06:11. > :06:16.an allotment? A year. There is a long queue.
:06:17. > :06:22.I better get my name down? Only if you live in the city of Nottingham!
:06:23. > :06:27.I better move back home! I have come to meet someone who has an allotment
:06:28. > :06:31.all of her own. And I know this person pretty well - it's my mum!
:06:32. > :06:38.We've really picked the weather for it! It has been so hot.
:06:39. > :06:43.Yeah, sure, it is like Ibiza here. I can't see weeds. How do you keep it
:06:44. > :06:46.clear? We cover the lot with cardboard and put four inches of
:06:47. > :06:54.well rotted come post. So you are cutting out the light,
:06:55. > :06:58.killing everything underneath? Yes but the plants keep going into the
:06:59. > :07:03.ground easily and the roots spread pulling the roots from the soil.
:07:04. > :07:11.So you are Evangelical about this? I am. A lot more people could come to
:07:12. > :07:15.allotments if they could get over the hurdle of tackling the weeds.
:07:16. > :07:20.And even when you pull the plants up, don't dig them up. Leave the
:07:21. > :07:28.roots in the ground. The roots will continue to feed that... Right on,
:07:29. > :07:33.no dig! This is ridiculousy amazing. What do we have? Greek beans from
:07:34. > :07:39.behind us. What is with this? Celery, garlic,
:07:40. > :07:44.tomatoes. All from the garden and the
:07:45. > :07:49.allotment? These are broad beans, feta and dill. There you go.
:07:50. > :07:52.This is the harvest. If this is what you get from an allotment everyone
:07:53. > :07:58.should have one. . Absolutely. I feel privileged to
:07:59. > :08:05.have an allotment. Go and find out and you would be
:08:06. > :08:14.eating like this! I love that. Did you here that, allotment it's
:08:15. > :08:18.tier... And we are going to be at Hampton Court next week with our own
:08:19. > :08:23.little allotment garden. Anyway. It is the Omelette Challenge
:08:24. > :08:34.time. Elizabeth, you are on 24.44. Tim,
:08:35. > :08:41.can you beat her? Never been so nervous in my life.
:08:42. > :08:45.You know the rules. Use three eggs and use any of the other ingredients
:08:46. > :08:49.in front of you. Nobody bothers.
:08:50. > :08:54.. Make them as tasty as possible. The clocks stop when the omelettes
:08:55. > :08:59.hit the plate. Time to CRACK on! Let's put the
:09:00. > :09:04.clocks on the screen for everyone at home, please.
:09:05. > :09:10.Are you ready, steady, three, two, one, go! Oh, it is happening.
:09:11. > :09:20.Make sure that they are proper omelettes! No messing about.
:09:21. > :09:43.. I want to eat these, sort of! They're in the pans!
:09:44. > :09:58.When you're ready, son. When you're ready! Oh, Elizabeth, I would eat
:09:59. > :10:05.that! I've seasoned it too too! No, the inside is ectoplasm! Nice and
:10:06. > :10:11.seasoned. But was it fast enough? That's the thing.
:10:12. > :10:18.Hey... ! It could have been worse. It has a core on that.
:10:19. > :10:28.It is nice, lovely. Oh, yeah. Well, they are both,edible-ish! Now
:10:29. > :10:43.for the times. Tim, are you on the board? I don't know.
:10:44. > :10:53.Board or bin? Elizabeth, Tim. Yep? OK, Tim, 36.8 seconds! You're on the
:10:54. > :10:57.board, mate! You're on the board! Now, Elizabeth, did you beat your
:10:58. > :11:02.time, that is the question. Did you beat your time, did you...
:11:03. > :11:16.You know what, dude, you were way off and you are going in the bin!
:11:17. > :11:21.Hey! Where's the bin?! They've moved the flipping bin, go on, Dave.
:11:22. > :11:26.# Girls who like boys... So will Alex get his food heaven,
:11:27. > :11:29.venison tenderloin with a peach stuffing or food hell,
:11:30. > :11:31.south Indian prawn We'll find what you voted for,
:11:32. > :11:34.after Nigella Lawson makes Italian style lamb cutlets
:11:35. > :11:58.with roasted red onions! -- She.
:11:59. > :12:03.Cooking a kilo of onions sounds daunting but not the way I do it. I
:12:04. > :12:09.quarter them and then just peel off the skin. Simply. So it is not like
:12:10. > :12:13.peeling masses of onions. What's more, I find a bit of skin left be
:12:14. > :12:22.sheeped positively a beautiful thing.
:12:23. > :12:27.-- is positively a beautiful thing. Tumble them into a tin. They are
:12:28. > :12:32.packed like this. I'm not trying to roast them until they are crisps but
:12:33. > :12:38.until they are intense and sweet. The flavour that I add to the onions
:12:39. > :12:44.is so Italian, fennel seeds! Fennel seeds being, the taste of Italian
:12:45. > :12:53.sausages and roast pork sold in markets. And then olive oil. Quite a
:12:54. > :12:58.lot. I want to smoosh the onions about in
:12:59. > :13:06.the olive oil and the fennel seeds now. When they come out of the oven
:13:07. > :13:13.I drizzle with balsamic vinegar and salt and then at room temperature,
:13:14. > :13:19.toss them with a ludicrous amount of basil. I use them like a salad leaf
:13:20. > :13:27.and you get all of the brightness and flavour and colour. Now, off to
:13:28. > :13:31.the oven. I'm after spices for my lamb cutlets and golden potatoes. My
:13:32. > :13:37.first stop is here with the dried chillies. I don't know why people
:13:38. > :13:42.insist on believing that fresh spices or herbs are better than
:13:43. > :13:48.dried. They're different and used differently. Dried chilli flakes
:13:49. > :13:54.have an authentic role to play in Italian cooking. Now, mint, I
:13:55. > :14:02.suppose I'm bringing an anglotouch to the lamb. But I love the way that
:14:03. > :14:13.dried mint imparts a warmth so well with fresh mint and the coalness.
:14:14. > :14:19.Celery salt is Italian but but celery is an essential flavouring in
:14:20. > :14:25.Italy. If you are in a greengrocer, they always give you a stick of
:14:26. > :14:31.celery with your shopping. I need a medium for the flavours.
:14:32. > :14:37.The chosen medium is regular olive oil.
:14:38. > :14:49.This is for the chops. Now, reverse ordeal, like Miss
:14:50. > :15:01.World, celery salt, dried mint, Mmm, and a blast of chilli.
:15:02. > :15:08.This is my method of choice... I use the first lamb cutlet as if it were
:15:09. > :15:17.a wooden spoon or a whisk to stir all of the ingredients together. One
:15:18. > :15:22.layer... And then turn them the other way, straightaway, so they've
:15:23. > :15:33.got the oil, the celery salt, the mint and the chilli on both sides.
:15:34. > :15:36.the cucumber too, now, I am going to assemble the dish.
:15:37. > :15:40.mint and the chilli on both sides. So the lamb chops are infused the
:15:41. > :15:44.flavour. That is what I am counting on. You don't need to add any more
:15:45. > :15:52.oil. It is beautifully spice infused.
:15:53. > :16:00.In they go. Like he shus lamb lollipops.
:16:01. > :16:12.-- luscious. Every last bit. Now... Now that is
:16:13. > :16:17.exactly how I want them to look. Blistered from the heat, but I can
:16:18. > :16:20.feel as I turn them there is a bit of squidge inside. It is time to add
:16:21. > :16:49.these beauties. Right. This spice infused oil is not
:16:50. > :16:55.going to waste, because I have hidden in plain sight, some new
:16:56. > :17:04.potato, baby new potatoes that small though they are, I've halved.
:17:05. > :17:10.I've got my onions here, they have come out of oven. They have come to
:17:11. > :17:21.room temperature. Apart from that, nothing has been done to them. So
:17:22. > :17:34.this is how I roll. Look at them. In they go. I want some salt. Beautiful
:17:35. > :17:40.crystals of it. Balsamic vinegar. Sweet but acidic
:17:41. > :17:49.which is what I want, with the very sweet red onions.
:17:50. > :17:59.And then suddenly, the beauty of basil.
:18:00. > :18:04.Tuck some around, some in. I mean, I think of this as roast onions with
:18:05. > :18:16.basil but you could think of it as a basil salad with onions.
:18:17. > :18:27.There are days when I do the lamb, the potatoes and the rocket and
:18:28. > :18:29.nothing extra. Not bad days at that! You see, this is the sort of food
:18:30. > :18:36.I'm always happy to cook people. Right, time to find out
:18:37. > :18:43.whether Alex is getting his food We'll make a stuffing
:18:44. > :18:58.with peaches, apples and ginger. Then we'll tenderise venison loins,
:18:59. > :19:01.and place on top of smoked streaky bacon, add the stuffing and roll it
:19:02. > :19:13.all together, tightly. We'll roast it in the oven and then
:19:14. > :19:16.serve with broad beans and matchstick fries.
:19:17. > :19:22.Or could it be hell - prawns. We'll make a south Indian prawn
:19:23. > :19:25.curry with garlic, ginger, tomatoes and tamarind and then
:19:26. > :19:28.gently stir in coconut and prawns and serve with stir fried lemon rice
:19:29. > :19:45.with cashews and peanuts Doesn't sound like a disaster. It
:19:46. > :19:53.doesn't to be fair. How do you think the viewers at home have voted? I
:19:54. > :20:04.have no idea. Do they like you or hate you? Do they like venison or
:20:05. > :20:13.prawns. Curry or venison, the vote was 60-40 in favour of... Hell!
:20:14. > :20:19.Hell! Oh mate. I quite fancy a curry. Let us get rid of the
:20:20. > :20:20.venison. Thank you all who voted because it makes our morning.
:20:21. > :20:29.Brilliant. Thanks to 40% of you at least. Give
:20:30. > :20:35.me a cuddle. You will be all right. Do me a favour. Could you chop an
:20:36. > :20:41.onion, the ginger and the chilli. I will take these spices away. OK. I
:20:42. > :20:51.will start... Roughly chopped or fine? Pretty rustic. Pass the curry
:20:52. > :20:58.leaves. I need that, and could you chop me please, all of those tomato,
:20:59. > :21:04.chop me garlic, chillies and some ginger? I am not doing much, just
:21:05. > :21:11.manning the pan. Roughly chopped? Yes, it is
:21:12. > :21:16.homespun. The great thing about the rice, we are using cold basmati
:21:17. > :21:24.rice, so it is like a fried rice but boy, is it fried. I had a nibble on
:21:25. > :21:30.one of those. They are addictive. I have a bit of dahl. We fry those, as
:21:31. > :21:40.they are, it gives a bit of bite and crunch. You can smell the flavours
:21:41. > :21:47.opening up. I have mustard seeds. I have a ribs nous spice. It is so
:21:48. > :21:52.good in curry. It is funny. Gives the curry a gravitas of flavour so
:21:53. > :21:58.everything builds on it. We are going to cook this till the seeds
:21:59. > :22:03.start to pop. Soon the studio will smell like heaven. It is going to be
:22:04. > :22:10.lovely. Some onions for you. There you go. Fantastic. I don't worry
:22:11. > :22:15.about the onions catching. It is a curry, it is more a frying than a
:22:16. > :22:22.sweating. What we have got and are about to add to the onions we will
:22:23. > :22:28.add chilli powder, and garam masala. Masala. We will push that through.
:22:29. > :22:33.It is still the best trick in the book, frying an onion. What's that?
:22:34. > :22:38.An onion. There is no way this rice is going to be boring. You are in
:22:39. > :22:45.safe hands, it is a great curry, isn't it Dave? Yes. Could I have,
:22:46. > :22:49.please, what have you chopped? Chilli, garlic and ginger. We will
:22:50. > :22:55.have all the chilli, leave the seeds in, we want a bit of life. Chilli
:22:56. > :23:02.garlic and ginger go in. Get the tomatoes to me as soon as you can
:23:03. > :23:10.chef. It smells so fiery. Holidays in India. I have peanuts and cashew
:23:11. > :23:16.nuts. If you have a nut allergy this is not one for you. I want a bit of
:23:17. > :23:21.colour on the nuts. There is nothing better than colour on nuts because
:23:22. > :23:28.it gives it a certain... It releases the oil and caramelises it at the
:23:29. > :23:33.back. Shut up you lot! Can I have some prawns please. Honestly.
:23:34. > :23:42.Chilli? That is ready. Prawns in there now. As hell goes... In the
:23:43. > :23:52.words of AC/DC hell ain't a bad place to be. It's not.
:23:53. > :23:58.Oner some people you think you have done a double bluff with us. Tomato,
:23:59. > :24:03.seasoning. They don't need long the prawns. Four minute, I mean, the key
:24:04. > :24:09.to this is, heat in the pan, you have to have quite a lot of heat. A
:24:10. > :24:16.nice heavy pan you have got there. Sorry guys. Can I help? In a minute.
:24:17. > :24:24.They are getting a bit of colour now, starting to... Put the rice in.
:24:25. > :24:34.Oh... I don't mind if it catch, some say it's the best bit. A bit of
:24:35. > :24:39.singe. We are going to add a bit of moisture, this is some tamarind.
:24:40. > :24:44.Which is really really citrusy and lovely. Sour as well. We are going
:24:45. > :24:51.to counter that with some honey. So we will put that in. It smells good.
:24:52. > :24:58.It smells great. It is such a love liqueurry. Give it a bit of sheen. A
:24:59. > :25:03.bit of Barry as they say in motor cycling circles. Then the coconut
:25:04. > :25:08.please. You know what the, at the Feastival
:25:09. > :25:14.are you going to go round and taste all the food? I do my best. It is
:25:15. > :25:18.like a telephone directory this year, there is so many chefs coming
:25:19. > :25:25.this year and street food vendors and round table food sessions.
:25:26. > :25:32.Brilliant. It wouldn't be lemon rice without lemon, so the juice and zest
:25:33. > :25:38.of a lemon. Delicious. Look at that lemon oil. That will heat up as
:25:39. > :25:44.well. The coconut has gone in, we are pushing that through, so it
:25:45. > :25:50.gives a creaminess to coconut. Could you use fresh coconut? You could,
:25:51. > :25:59.with a potato pearl. It would be fantastic. No coconut cream though.
:26:00. > :26:08.-- peeler. This is like a stereo mix. Like a stereo mix. He will be
:26:09. > :26:14.banging in a minute, Alex. This is great. I wish at home you
:26:15. > :26:23.could smell this because it's a great. It's lovely. I wish they
:26:24. > :26:33.could invent smellovision. I will find a serving bowl.
:26:34. > :26:39.What was the best moment, headlining Glastonbury? I think Feastival is
:26:40. > :26:45.about the most fun I have ever had. Really? That is is a big thing to
:26:46. > :26:49.say. It is exhilarating. Farm is full of everything I love the most
:26:50. > :26:55.and lots of happy smiling faces and it is a hoot. I am, you know, it is
:26:56. > :27:02.is like ten weeks to run but I am excited already. Sam? What wine have
:27:03. > :27:12.you got? I have a rose this week. You tinker. It is not any old rose.
:27:13. > :27:18.You need something fruity with a bit of sweetness. So this is The Ned
:27:19. > :27:25.Pinot Rose. It is 8.99 from majestic. You need some sweetness,
:27:26. > :27:29.you need fruit, otherwise it is going to disappear under the spice,
:27:30. > :27:33.this should work beautifully, thank you.
:27:34. > :27:40.Thank you Elizabeth. Let us make sure everybody gets a
:27:41. > :27:46.prawn. That smells fantastic. A bit of coriander to finish off. Welcome
:27:47. > :27:53.to hell. This looks disgusting. Thank you.
:27:54. > :28:02.Don't forget the door grander. That is a lovely pale rose.
:28:03. > :28:08.Lots of strawberry fruits. Could have been a lot worse. That smells
:28:09. > :28:13.divine. Look at it. The presentation... Say what you think,
:28:14. > :28:17.I'm proud of you mate. The scary prawns. How could I not like prawns.
:28:18. > :28:20.Well, that's all from us today on Saturday Kitchen live.
:28:21. > :28:22.Thanks to our fantastic studio guests, Tim Siadatan,
:28:23. > :28:26.Elizabeth Haigh, Sam Caporn and Alex James.
:28:27. > :28:29.All the recipes from the show are on the website,
:28:30. > :28:39.Next week Matt Tebbutt is your host live from our special
:28:40. > :28:40.Kitchen Garden at Hampton Court. That's after we've
:28:41. > :28:47.We'll see you there this Monday morning at 11am,