01/07/2017 Saturday Kitchen

There's a top line up in the studio with us today, Elizabeth Haigh,

Tim, you're making your debut on the show -

So, starting off with a lamb's lettuce, and grapefruit salad,

followed by a pici cacao e pepe. That is one of my favourites, maty.

Elizabeth, now you're going to christen our roof top

barbecue this morning ? what are you making

for Saturday Kitchen's first trip outside?

We are cooking on the barbecue, sea trout on cedar wood with samphire,

and miso butter and lemon. Amazing! . It is going to be good. I

hope there is not a back draft. We will be covered in soot!

Sam, you've got wine matches for today's dishes,

Two delicious whites to tempt our taste buds.

I love it when you tempt it is great.

And we've got some fantastic films from some of the BBC's

biggest food stars - Rick Stein, The Incredible Spice

Our special guest today is a musician,

Best known as the super talented bass player in the hugely

successful band Blur, he's currently busy getting his farm

CHEERING AND APPLAUSE Good to see you, mate.

Cheers. Welcome to Saturday Kitchen! Thank

you very much. Now, we know you love food. But are

you a good cook, or do you just, like, put cheese on top of

everything?! That is usually a good idea. Most things are improved by

cheese. Americans are fond of a cheesy top!

I do a lot of kitchen but I do a lot of washing up, which is my main

skill. You need a dishwasher! I have about

three. At the end of the show, we are

making your food heaven and hell. What is the food heaven? I really

love venison. It is so underrated. We don't see it on menus.

. No, we don't, that is true. It is really good.

What about the veg? I love walking around the garden, at this time of

year eating warm plums or English peaches. I didn't know you could

grow English peaches until you told me today.

What about on the farm? Well, when we moved to the farm there were

peaches in the garden. Wow! And Alex, what is your food hell? I

think you can learn to love if they are cooked with love.

Yes, that is right. When I was a kid I didn't like shellfish. Especially

crabs and lobsters. My dad was a diver. He would catch them. They

would be lurking in the fridge. So, prawns I struggle with.

You're a bit scared of prawns? They are a bit like spiders.

They are a bit like a cockroach! How can you be scared of a prawn, you

For your food heaven we're going to make venison

tenderloin with peaches - another one of your heavens!

First, we'll make a stuffing with peaches, apples and ginger.

Then we'll tenderise venison loins, and place on top of smoked streaky

bacon, add the stuffing and roll it all together, tightly.

We'll roast in the oven and then serve with broad beans

and matchstick fries ? another favourite!

But if you get hell, then it's prawns!

We'll make a south Indian prawn curry with garlic, ginger,

tomatoes and tamarind and then gently stir in coconut and prawns

and serve with stir fried lemon rice with cashews and peanuts

And don't forget you at home will decide Alex's fate!

The vote is open right now - just head to the Saturday Kitchen

But we still want you to call us if you have a food

You can also get in touch through social media

You will have to help me out a little bit a grapefruit salad. And

the lamb and Ricotta. I will catch on with the pici cacao e pepe.

No problem. I have to say that the pici cacao e pepe is one of Dave and

I's favourite recipes it is simple and great. It is simple it is as

frugal as it gets. Flour and water. But, there are some decent

techniques that you have to make. It has to happen to get it right. That

is true. When we get tonne the pici cacao e pepe bit, that is where we

can get into trouble. That is the cheese and the pepper side of it.

I had it in December in Rome. On the street. It was one of the nicest

things I had ever tasted. I came back to follow the recipe, mine

didn't work. When it goes wrong it is really not

nice. And oh, look at this... This is

straightforward, this is the dough. It is like a fat spaghetti. The big

difference is that there is no egg in it, you make it by hand. So bring

it together in the bowl and get it on to a work surface at home. Start

kneading away. It will take about five or six minutes to do it.

I hope we have one on stand-by, or I will be doing all of the work. We do

have one on stand-by. Knead it together until it is flies and

glossy. Then flatten it out and pop in the fridge for about an hour it

needs to calm down a bit. And then it is better to roll when it is

cold. I'll get the one we prepared from

the fridge. Is that just flour and water? Magic.

Any flour or a pasta flour? It is a strong bread flour.

Is this a good pasta to use with any sauce? It is beautiful with the

cheese and the purpose. But you can do it with ragus, you can do it with

tomato sauce. Or just garlic and cheese.

It is one of your most popular dishes in the restaurant? Yes,

Pardella, we put it on. It has been mad how people go for it. If we take

it off the menu, we know about it within 24 hours.

Well, it is such a great recipe. It is as straightforward as it gets

with the cheese, pepper and the butter. That is what resonates with

people. Like cheese on toast or macaroni and cheese.

It is a comforting food. One of those comforting things, just a

great dish. And a fact for you Tim, although it

is a plain dish, it is one of the most Instagramed dishes in the

world. Well, I don't know about the world but they seem to like it in

London. It gets a lot of attraction. But

people are digging it. Well, that's the main thing.

#123450i6789 Si, can I get you rolling one of these.

Yes. And you know why it is so popular, it is so delicious. I am so

impressed about the kitchen. If it were my kitchen, it would be a mess

with flour. I promise you, anyone can do this. Roll it out. And all

you are doing is making bread sticks.

A good friend of ours taught us how to do this. She is a complete and

utter... She really goes at you if you don't do it right. What is your

background. You are quite a young protege, aren't you? Well, not

anymore! Well, I didn't mean to be rude. But he is doing OK! He has a

book out too! The book is coming out next week. That is really exciting.

A labour of love. I was lucky enough to train with Jamie Oliver right at

the beginning of 15. Then I worked with St John and Moro. And not only

that, you were the youngest head chef? Not... At 15 you were. No, I

was just a student there. OK, well, that was wrong, then! I

then went on to open up Trullo. No now, I have to say, I have eaten

at Trullo, it is just a great restaurant. That ragu is fantastic.

Have you been? Yes, I go regularly, it is just fantastic. If they are

watching this, they should get set up for service! So, the pici is in.

If you can get some parmesan ready. No worries. While that is cooking,

get butter in a pan with lemon juice and then some pasta water. Nice.

Don't get heat into it yet. Use the hot pasta water.

That's the important thing in Italian cuisine and cooking. Pasta

water. Explain why. People often throw the pasta water down the drain

when straining, which is why a spaghetti basket is useful. If you

are putting it into a oil an dish, keep the pasta water. You see the

flour on the pici, it makes the water starchy. When you bring the

pasta and sauce together, you have to add the water into it to make the

glossy sauce. And the starch has the gluten, it is

a thickener. Yes, when you work it in the pan it is worked into the

pasta. Brilliant.

If you'd like to ask any of us a question,

then give us a ring now on: 0330 123 14 10.

Calls are charged at your standard network rate.

So, lots of pepper. People use pepper out of habit, as if it is

salt on the side but you really want loads of it. Night quite wasabi but

not so far off it. It must be able to cut through the close.

That's the thing, the simple ingredients in Italian cuisine are

used to the best of their ability it is fantastic. It is.

So a little splash of vinegar. A glug of olive oil.

A bit of salt in there and then on the plate, grated Ricotta on top and

segments of grapefruit around it. Nice before the pici as a pallet

cleanser. Sure. What can we expect from the

book, Tim? Seven jeers' worth of Trullo. So lots of anti-pasta

feasting. Tips on barbecue, on the perfect oven and game birds. Just

how the menu at Trullo is worked out.

Great. So, now add the pasta water. This is

where it goes wrong, as people add the cheese in but you add it after

the water from the pasta and then leave it. Don't mix it.

It will make a hard cheesy ball. You don't want that.

I will start to plate up this. This is not a side salad to go with the

dish but it is to freshen the pallet before you eat. Exactly. So this is

the parmesan, which has lots of salt so don't add too much more.

I will add a little more drier Ricotta on to the salad. Do you make

any of this, James? No, it is unusual to see a hard Ricotta like

that. So, see how the cheese is just about melting on the top of the

pici? Yeah. Now start to fold it in. Add a little more cheese. You

wouldn't want to eat it every day of your life! Why not! But there is

nothing wrong with butter, Cherokees pepper.

It is what the northern European cuisine has been built on for the

past 42,000 years! Move it around the pan and you see it start a to

thicken up like a cheese fondue, basically.

Perfect, let's get it on the plate and see what the gang think about

it. It is a beautiful, beautiful dish.

It is beautiful. It is lush.

I can see Dave dribbling from here. It is his favourite food.

It is addictive! We have a salad with salsa ricotta

with grape fuet and peachy pici cacao e pepe.

Look at this. It smells off the hook. Glistening. Sit next to Dave

here. Oh my word. It is the pepper, the cheese. Hand made pasta. Thyme

and lemon use juice to balance it out. There is no polite way to eat

it. Slurp it up. That is lovely. So good man. Lovely texture from the

pici. It is super dense. Sam, what do you have for us? I have an

eclectic wine. My finest accuse she meant which is Golden Valley

Grasevina. It is ?10 from Marks and Spencer. It goes well with both

dishes, whether you have the salad or the pici cacao e pepe. It is

known as Welsh Riesling and the Queen of grapes in Croatia. You can

see why, it has this lovely texture and concentration and acidity, so it

can cut through the salty cheese but it has the weight to go with the

pasta. I think it is perfect. It is really going to work. I don't think

I have tried Croatian wine. That is going to cut through that, the

cheese and the butter there. It is powerful wine isn't it. It is

beautiful, smooth. A lemon and some peaches and plums and violets, it is

all really layered and it goes with the layers in the dish. It is good.

Delicious. Love it. It is perfect with the pasta. Fantastic, so

Elizabeth. Would you mind, remind us about what you are cooking. Sea

trout cook on cedar wood, then miso dressing to go with it. The rain is

holding off as well. If you want to ask us a question just call. .

Or you can tweet us a question using the hashtag Saturday Kitchen.

And you can also visit our website to vote for Heaven or Hell!

Time now to join Rick Stein on his travels across the far east.

He's in Bangladesh and couldn't be happier, as he's found

Bangladesh is mostly part of the gang GCSEs delta and is covered in a

myriad of rivers and lakes. As Nowell coward said of Norfolk it is

terribly terribly flat. It is not surprising a lot of travel in life

is conducted on boat, some of them only just worthy of the name! It is

also not surprising that the waterways provide more than just a

way to get around. Which means of course, that you are never too far

from a fish market. I think I can guarantee all the fish

here are, cheers yeah, OK. I am just talking to the camera, don't worry

about it. I think I can guarantee these are all freshwater fish, river

fish, not farm fish. I can recognise some of them, I am fairly certain

that is a freshwater bream and that is obviously a carp, over here I

think these are shad. I think those, now those... Those are... Though are

big 'uns. What are they? What are they called? Name? Name? Saskabia? I

will have to look it up. I shows you how much water, freshwater there is

in this country, I mean there is so many varieties of fish and so much

of it. Look at those little freshwater prawn, they are good.

Wonderful. They look again like small, small shad. That the most

revered fish in Bangladesh. There is more in there. So we better go and

look inside as well. Follow me. Oh my gosh! Look at these! Yeah... It

just shows you, there much such a depth of want tefr to have fish like

that, that big in the river, very impressed. I like my fish, you see.

And these? Definite cat fish in there. There. That's a real cat

fish, that is the real thing. Oh! Sorry.

I will probably have to buy that one. Good. Thanks.

I will buy the head, OK. More, more. Come on then. So here I

am, lost in the fish market, completely confused but very happy.

Ah! I think it must be in this pond, the big fish in here. So this is

where you keep them, in here? They are big fish. You are not eating

this fish. Not eating, they are ceremonial, religious reasons.

Right. For God. For Gods. What are they called? They are Godja. All

right. Thank you. Fantastic.

As the TV cook I met said this country is made up of two things,

fish and rice, he gave me this recipe, I couldn't be simpler, it

has mustard seed oil, you can get that in Indian delis. Onion, garlic,

chilli powder, turmeric and ground mustard seeds, all cooked out in a

pan. You need to soften it well, so it

will make a smooth paste when it is transferred to a pestle and mortar.

This is what they call a masala in the Indian subcontinent, it means a

mix of spice, that is a simple masala, and particularly Bangladeshi

I think because of the large amount of very very pungent mustard oil,

and mustard seeds, but what makes that northern Indian dish is the

large quantity of onion and garlic in it. I am using cod but in

Bangladesh it would be be a freshwater fish. I like to salt my

fish well, in this case I spread a general jous amount of the masala on

both sides. And top them off with a few slices of raw onion and fresh

green chilli. Now, because I want it to look authentic I have some banana

leaves to make my parcels, you can get them in most Asian shops but you

don't have to have them. You will get the same effect if you use

grease proof or baking paper or even foil. They will steam just as well

but you won't have the same romance. To go with it you will need a salad

of thinly sliced tomato, onion, cucumber, and tiny bits of green

chilli seasoned with cumin and red chilli powder.

Use salt and plenty and I really mean plenty of crushed black pepper.

The juice of a lime and chopped coriander leaves and that is ready

for a perfect salad. You know, without it the fish

wouldn't behalf as good, but by now it will be cooked quite enough. When

you open up the lovely parcels, the wonderful aromas will get your taste

buds tingling like mad. Serve it with plain boiled basmati

rice naturally and some of that salad. This is dinner party stuff

and couldn't be easier. Thanks Rick, and there's more

fantastic food adventures We're live every morning next week

at 11am from the RHS Hampton Court on BBC One from our very

own edible garden! I have never been

in an edible garden. We hope you've been busy

in your gardens and now's about the perfect time

to pick your strawberries. And it's also the start

of Wimbledon so here's a perfect You can make it, have it in the

fridge, you don't have to interrupt your watching. It's the essence of

Wimbledon. It is a summer pudding but we are cooking the strawberries

and the fruit in Pimms. With mint as well. It has the lot. It is great.

It is like the inside of Mary Berry's head. It is so fragrant and

English. The strawberries smell divine. You can't beat an English

strawberry. I love this time of year, we have them in the garden and

I send the kids out with a pot of cream. It is one of my earliest

memories eating ripe strawberries. So often when they are out of season

you see them with the green tops and they are not worth having. What we

have done is put some summer cup or Pimms into the pan, we are going to

heat it up, we are going to dissolved sugar in that and as soon

as that is done, which is there, we are going to start to put

raspberries in. Summer cup was invented in 1832 by a gentleman

called James Pimms. Now, it doesn't sound so good if you say Jimmy

Pimms. It sound like a bookie. It is just the thing with the

strawberries. Perfect. They are on mate.

So this is like a Pimms jelly. No. We have a glaze which is red currant

jelly and strawberry but that needs to cool down. Talk us about The Big

Feastival. Not long to go. August bank holiday weekend which is early,

so things are hotting up. William Orbit is flying in. He will be

hosting the cheese hub for me, but it is the same formula, all the

things I love the most, food and music, and lots of stuff for kids to

do. If you would like to come to see Blur back in the day you probably

have a cup couple of kids now, you want nice loos and something nice to

eat. It is on your farm? It is on the farm. I think we have more

Michelin star than London for that weekend. It is going to be

brilliant. I expect our invite has been lost in the post. I know you

are filming. No, we are on our holidays. Nice try. Use ordinary

bread. Rick Stein is going to be there. They are building their

summer holidays round it. A massive chef geek out. I have to rush back

to build, I have the excavators waiting, I am digging a huge

barbecue pit where we might spit roast a whole cow. I started

layering up in the wrong bowl. This being a pudding basin, so I am in

the pudding basin. I am using ordinary white bread. My mother

would say, use what we call plastic bread it is fine. Being Saturday

Kitchen we are refined and using a jaunty bloomer. A jaunty bloomer.

This is back to my days working as a roofer. You dip your bread and you

lay it like roof tiles. So the syrup is cooler than when it first came

out the pan. You can cool the syrup down first and get the children to

do it. As you can see, this is laying down, you don't have to oil

your basin or grease it with butter. Carry on regardless. It will soon be

there. I am going to make the glaze. So we start with red currant jelly.

Kids will love getting involved in this. I bought my daughter a cook

book for making puddings and she started folding down the ones she

wanted to make. By the time she had it a week she has folded down the

corner of every page in the book. That is great that. That. While that

is cooking away, I am going to chop a bit of mint. You have to have mint

with fruit cup. You can't not. My grandad was a chef, mint was the

only thing he grew. You can get a pot, stick it in the ground. It is

lovely to have at hand. It grows like fury. If you want to start

growing your own, mint is the easiest to start with. I have two

types in my garden. Three I have got. A peppermint, spearmint and

Moroccan mint. And Mary Berry has a mint recipe

coming up later. Does she?! Now, what I have done is

I'm tidy. It is me ridge tile! There it is. My bread fruit, fruit cup,

roof! So, now, the berries. Get in. So, they are all softened up? Yeah,

in the fruit cup and the sugar. But it's not too sweet this one. Look at

that. It smells knock-out. Can you smell it over there?

ALL SPEAK AT ONCE Yes! Now, I have the line the top.

This is a really old recipe it is surprising how far back they go. I

didn't realise that a rife was 17th century.

Yes, it is. Talking of which, you've been a home

spun British rock star for a long time. I mean, it's a long time since

Blur... ? I did wonder how I would fill the void playing to packed

houses, every night. Then I put the festival on, I was like, wow! That

hits the spot! That will do. The buzz must be addictive. When you are

out there, doing it, applying your trade. It must be amazing. It is

like a wedding. I couldn't speak for a week.

So, now we put the cling film on top and with a plate press it down. Put

a weight on top. A couple of cans, or weights from your scales, a small

child! I don't mean that! Don't go putting your children in the fridge!

But, we will leave this in the fridge and leave it overnight.

So what will we be making for Alex at the end of the show?

Food Heaven, venison tenderloin with peaches.

First, We'll make a stuffing with peaches, apples and ginger.

Then we'll tenderise venison loins, and place on top of smoked streaky

bacon, add the stuffing and roll it all together, tightly.

But get on the website and start voting! Thou, this is the best bit.

The idea is that you flip it up... And you shake it... It will

definitely come out! Go on, Dave, go on! No, it's not! Trust us to do

something like this! I know. We could have done sandwiches or

something. No.

You have a go... Don't smash the plate! Oh, flipping Nora! Right, if

it doesn't come out the first time... ! Slide the knife around

like this. It breaks the void! Come on! Go on.

Look at that! We've had a collapse! Oh, dear. Generally, it relaxes, a

bit like when my wife takes the Spanx off! And what you do is lace

the berries on here like that, and oh, it looks lovely.

You haven't put the cheese on! What?! What you do is on that

perfectly formed MOUND... We add a sprint of mint! A sprig of mint.

I'm gutted! In rehearsal it popped out! Get the best side. It's family

service. Yes, it certainly is.

Now, you dig into that and have some cheese... Clotted cream! Sam, in

this case, what would you drink with this? I would have fun with it. Have

a summer cup cocktail. So something fizzy but instead of pros echo,

something sweet, like a moscato. And for the puritans out there, just

ditch the moscato and have a fruit cup! I don't know... It's all about

the presentation! Moving swiftly on! What will we make for Alex at the

end of the show? We will make a stuffing with peaches, apples and

ginger, and turned the venison loins.

We'll roast it in the oven and then serve with broad beans

We'll make a south Indian prawn curry with garlic, ginger,

tomatoes and tamarind and then gently stir in coconut

and the prawns and serve with stir fried lemon rice with cashews

and peanuts and sprinkles of coriander.

And don't forget Alex's fate is down to you at home!

It is all to play for, just go to the Saturday Kitchen website now,

there's about 25 minutes left to vote!

We'll find out at the end of the show which dish you voted for.

But now it's time to catch up with The Incredible Spice Men!

They've found their way into a chocolate factory and spice

They've got that! We are heading 25 miles of Glastonbury, to meet a

young man creating a bit of a buzz! This transforms pure Somerset honey

into the finest chocolate honeycomb. An old fashioned British sweetie and

miance route favourite! I want to enhance its honeyed deliciousness

and I know just the spice. Have you ever tried adding spice to

your honeycomb? I haven't, about with your help, I would love to give

it a go. OK.

We are the largest import of ginger in Europe, in Britain.

But there is a spice that we have yet to discover, cardamom. It will

make the taste of the honeycomb come alive. It is all yours.

To make the honeycomb, one third honey, one third globingow syrup and

one third sugar -- one third gluco syrup.

That is heated to such a high temperature. You don't want to get

anywhere near that. In Scotland we make puff candy from

this. Yes, Puff Daddy.

Next, add four teaspoons of ground cardamom with eight teaspoons of

baking powder and stir. Stir, stir, stir. Smell that

Look at it coming up. A new creation.

Just as a cake is left to rise, the baking soda creating billions of

bubbles, perfect with the cardamom. It is a unique colour as well

because of the cardamom. It is fantastic. I'm very excited.

I'm very excited. Are you happy? Very happy.

Perfect. As my spice candy coals it shrinks.

Time to see what Al thinks... Wow! It's an explosion. It's amazing. It

really is. Are you happy with that? Fabulous.

Perfect. I've got plans to are this. I'm going to use cardamom to turn a

simple chocolate mousse into a dramatic cake crowned with a spice

honey consume. This is a mousse cake, simple with a sponge base and

ground cardamom powder to flavour the chocolate. Which is potent. This

is a great tip for grinding spices. Buy in small amounts and use them

quickly or store them in an airtight container. If there are spices in

the back of the cupboard, if it doesn't have the smell, use it as

come post. The flavours go back into the

plants! I use 50 grams of sugar, 100 mls of water and two teaspoons of

ground cardamoms. We normally use pods. There are 25%

oils in cardamom. It works well with chocolate. A sweet spice.

Chef, chocolate and spice! Train the hot spice syrup over 250 grams of

dark chocolate pieces. People melt chocolate over a bowl of

hot water but this way you don't have to do that. It looks like it

has split but mix it and it will emulsify again.

After five minutes the chocolate is smooth and glossy and the cream is

whipped to soft peaks. Oh, gently does it. Slowly does it.

Gently fold in the mixture together... We've made a basic

chocolate sponge with equal measures of butter, sugar and flour. All it

needs is a dash of whisky and pop it into a tin to form the base of the

chocolate mousse cake. So, we are putting it in there, sir?

Yes, please. Thank you. Pop that into the fridge until it

sets, please. Fine, sir.

It will take about an hour. Lovely jubbly! Oh! Look at that.

Perfect. But we need to guild the lily now.

Absolutely! I love it. Look at that gold dust. It works

perfectly. And it smells good. If you don't have time to make the

honeycomb, give it is magical dusting of icing sugar and ground

cardamom. Shall I go for it, sir? Yes.

Wow! Beautiful. It's fabulous.

Amazing combination. Chocolate perfection on a plate.

This is what happens when you let two spicemen loose in your chocolate

factory, chef. It's great! Elizabeth, is it meant

to be like that. I thought that the summer pudding was a catastrophe! It

is great. We have the cedar wood.

You can buy it online. So not like any old bit of cladding?

No. Do you like the roof? It is

fantastic. Hopefully the sun will come out later.

At least it's not raining. What are you cooking for us? Smoked sea trout

with burnt lemon, miso and samphire. It is cooked on the wood planking.

Served with the samphire, miso butter and chilli.

Is that plank a little bit gone? That one is now... But it is a good

effect. Yes! So with the sea trout it is

similar to salmon if you can't get hold of it. You can use it with any

sort of fish, really. It looks like salmon.

Yeah, it does. It has the same texture.

I love sea trout. Rainbow, I am not so keen but the sea trout, the

flavour is more subtle. I once caught a three pound sea

trout it was lovely. You have set fire to a perfectly

good cheese board, madam! Yes! This one has been soaking in water for

half an hour and then pop it on the barbecue.

That was on a few minutes ago. It is a very hot barbecue. You can't

it to catch so that it starts to smoke around but not to that extent.

No, that was positively cajun! The smokiness infuses into the fish as

well as cook it. So it is a fantastic way of... Shall I put some

lemons on? Yes, please. Is it really that simple? I bought a couple of

these but was scared of using them? It's as simple as that. You can do

it on any sort of barbecue. Charcoal or gas like we have here and leave

it to do its job. It is just important to soak them first so that

they don't butter too quickly, or you get that nice slow release of

the smokiness. When you have gas... You want to get the smokiness into

the food and it is a perfect way of doing it.

We have the samphire over there. Check the ends to ensure that they

are not woody. It's likes a par Gus, they can be chewy. And pass the miso

and the butter. This is the seasoning? It is.

This is white miso, you can get it in the supermarket. We are going to

make a dressing with it. A bit of butter. We made it in Japan once

with house wives in Tokyo and it was brilliant. What was as I Maguire

amazing was the amount of salt going into it. People say miso soup is

healthy, it is pretty well out there. You don't need a lot of it,

in this dish. I am going to put butter in there, caramelise and cook

out the miso until it changes colour, so it goes toffee flavour.

There is so many different contrasting smell, the smokiness.

What do you think of it going so far? It looks amazing. It is proper.

You love fire, you like fire pits and cooking. I do. It is right up

many I street that, mate. That is what we are doing next week, we are

cooking over fire, over wood, charcoal, everything is outside in

the garden, fabulous. Grand. Best way of cook, I feel at home in front

of a barbecue or fire pit. That is where it is at. When you said a fire

pit with a whole cow, that sounds like something I would do. I would

do everything on a fire if I had time. That is what I am trying to do

next time. Leave those face down. Aiming for it early next year and

just all live fire cooking, open-plan, see the chefs doing their

thing, not to the extent it was earlier. You got a Michelin star at

Pidgin. I find it inspirational with a gas barbecue you can do this

almost on your windowsill but it is very special food, it is just that

bit nicer than, you know, just putting the supermarket stuff on.

Have a look at that miso now, it likes -- looks like caramel. Chuck

some of the samphire. I have picked through this. What is samphire. Sea

asparagus. It grows on sand bank, where we lived in Cumbria, we had

Lodz, we make a salad with that and with watercress which is peppery, we

used to call it nature's salt-and-pepper. It is wonderful in

a salad. It doesn't take that long to cook, a couple of minute, another

fantastic way of, because I like cooking on live fire, put samphire

straight on the barbecue, I use like an old sieve or like a wire rack you

don't mind getting dark, put it straight on and it gets blistered.

You get the smoke through the holes. Yes. It is key, you have simple

grients, you bring out the best smokiness and flair. Ingredients.

They pack a punch. We have the chillies, we can put them in here.

That is very exciting. That is reducing away to nothing as it

cooks. Is this your sort of dish? I'm all over it. I love the way you

barbecued the lemons, get everything on there. They are going to

caramelise and it releases so much juice, so you squeeze that over the

fish, it is epic. So, fish is... Lovely colours there, the red, the

green. That is all, turn that down a bit. So, Elizabeth. You know you

said you are going to open an rest ravent with open fire cookery, how

do you do that? What are the implications? You have a really good

phone to 9999. You have a good extraction, it is important about

the chefs and the training, so everything is managed and

controlled, but l it is just, it is great to experience that in London,

sort of go to a restaurant and watch open fire cooking. Because it is

such a primal way of cooking. Totally. It is just lovely, because

like I say, you can have the simplest ingredients, when you touch

it with a flick of fire it transforms it into something else.

You have an amazing heritage, your much mum is from Singapore, you dad

is English, would you describe your food at fusion? To an extent. I like

taking something that is amazing, but I like using the spice and the

heat from Asia, so... You have the lot really. Trying to. Shall we...

Should I run a knife underneath? Yes, please. With my record today it

is not looking great. LAUGHTER

. There we go. Over here. Fantastic. Oh... Look at that. That fish is

absolutely perfection. And that piece is not far behind. Look at

that. How long has that been on, ten minutes? Yes, it will take about 10

minutes. Here we go. I can't believe how simple that was and how nice it

smells. To you chef. Thank you. You gave this bit to me! I have loosened

it. I took one for the team as I say. Look at that. That is perfect.

Simon King, your 11s are magnificent. I am going to grab one

of these lemons, if you give it a squeeze. You can see how juicy it

is. Yes. Straight on there. Maybe another one, just on the side there.

Perfect. Yes. And, yes, really... This is the best bit. Be generous

with this, you should sever it straight on the plaiter, on the

plank, in the middle of the table, tuck in, you have smokiness. That

looks magnificent. The colours are amazing. Name your dish for us. That

is sea trout cooked on cedar-wood, with burned lemon, miso and

samphire. Magnificent. Sam, tell us what wine

you're gone for? I have chosen this Louis Jadot

Macon-Villages. It is a bargain from ?6.38. At Tesco. It should go lovely

with this. It is the Chardonnay grape. It is not oaked so fermented

in stainless steel. You have lovely lemony notes. You don't want to

squash that o smokey note from the fish. You want to cut through the

butter and you want to freshen the palate.

Here they come! Look at that, man! That is perfection. Elizabeth, back

of the net. Thank you. Come on guys, dive in. Tuck into that Alex. The

samphire, that lovely... Wow. You caramelise the miso to bring out the

nuttiness, the chilli will give it heat but it will go nice with the

smoked trout. So the burned lemon and brings out the sweetness. Any

idea of a meal from he Vince would be the pasta to start with, and then

Elizabeth's for mains, I would be a happy man. Maybe a handful of summer

pudding for pudding. Congratulations. Well done. Really

served with roasted red onions and fried baby new potatoes!

And it's almost omelette challenge time!

Right, "Girls and Boys", can one of you make the fastest omelette?

"There's No Other Way" of making them other

than using the ingredients in front of you.

While the viewers are at home with their "Coffee and TV", will it be

a walk in the "Park Life" or all a bit of a "Blur"?

And will Alex get his food heaven, venison tenderloin or hell,

There's still a chance for you to vote on the website and we'll find

It's now time for a tasty recipe from Mary Berry -

she's actually visiting a chef who's just up the road from

the Saturday Kitchen studio who specialises

I have come to The Dairy in south London to meet Robin Gill. He is

well-known for his brave and exciting use of fresh herbs which he

grows himself in his rather unusual garden. Come on up. Let me show you

what I am most proud of, one of the thing I am most proud of up here, we

have been lucky to have as much space on the roof as we do in the

dining room. This is quite amazing, isn't it. All growing in these boxes

that are formally chucked out once they have been used for deliveries.

Exactly. We did everything on a shoe string, the idea was we could pick

something up if it needed more or less sunlight and move it around.

All the herbs that Robin grows feature on the menu, he often

combines them in ways I have never seen before. Three or four different

herbs on one plate. And I can't wait to try some of them. . So this is

one dish sums up what we do. We try to take three ingredients and only

use flavours like herbs so we have pea, celery, mint. That is all it

is. Then we use herbs, we have fresh sorrel here, the black peppermint.

Corsican mint and apple mint. Then finally, just... What is that? Mint

snow, like a refreshing snow. That is frozen? Yes, frozen. I can hear

the crunch. Do you know that is sheer heaven. The herbs really help

the dish and the sorrel is coming through strongly. Yes. I like the

idea there is a hint of lemon, a lot of mint. It is not only robin's

diners who benefit from the herb garden, they also provide an urban

haven for the bees. I am going to take... Gosh that was

bursting out of the middle. Yes. You need not bring the bees too near!

This is one of the dishes I am most proud of from a garden point of

view. It represent what is we do here. It is basil, rooftop honey and

courgettes and that is pretty much it. What are the yellow flowers?

They are rocket flowers. Oh gosh, you have let it go to seed. Yes.

Mmm. The honey is unusual. It makes me think of elder flower cordial.

That is it. It is the dominant flavour, is elder flower. You use a

small amount of herbs but because you have grown them they are much

more strong, I certainly have learned a lot and I will use the

rocket flower, you mark my words. Excellent. OK then. Manufacture I

have learned a lot from Robin and I will be planting a few new varieties

in my garden next summer. My next dish using one of the most popular

and widely grown herb, basil. Pesto lemon chicken. It is just

lovely to have on a warm summary day and it reminds me of the

Mediterranean. Start the dressing with six tapeable

spoons of mayonnaise. And four table spoons of fresh pesto from the shop.

You can make it yourself if you have a lot of basil and it is basil,

olive oil, garlic, pine nuts and a little parmesan cheese.

So, juice of half a lemon, I use a lemon squeezer, I know the chefs

just go like that and all the juice comes out. I don't seem to have

those muscles so I use a lemon squeezer. Makes it easy and

effortless. So I have got juice of half a lemon in there. Then I am

going to add pepper-and-salt. Could that be easier? You get a lovely

fresh, bright green colour. Now, to the chicken to go in it. I am using

chicken breast I have lightly roasted for 20 minute, until they

are cooked through. You need not necessarily use breast,

you could use a whole chicken and take the skin off and cut it into to

strips. I am making sure every bit is

coated, I think that looks rally really summary and good.

I like to serve it with a salad round the outside, so it is a

complete dish, and you just help yourself.

I grew cucumbers this year and they were prolific and far too many for

us, I did some pickling of cucumber, giving them away to friends, think I

was dead lucky. Is I am also adding two sliced

avocados. I am going to thoems in lemon juice because that stops them

discolouring. And some halved baby plum tomatoes.

A bit of pepper-and-salt and with the cucumber too, now, I am going to

assemble the dish. I'm going to put the chicken down

the middle. Ideally, make it the day before and leave it in a bowl with

cling film covered over it in the fridge.

And here it is with a tasty salad. All higgle di, piggledy but it all

looks so beautiful and and fresh if you like, top it off with microherbs

and a handful of toasted pine nuts. I'm going to put a little drizzle of

oil and vinegar over the top and because this is very much a basil

salad, I'm putting a few leaves on it like that over the top.

That was a couple of years ago, now we are catching up to see how the

The heaven and hell vote is now closed.

We'll reveal what you've chosen at the end of the show.

Right, now time for the calls from calls from our viewers!

Right, now time for the calls from the viewers.

Jo, what is your question? I have rhubarb that has gone crazy. I would

like tips on how to keep it other than freezing it.

In Sweden, there was a garden with rhubarb, he put it in a Brighton

solution. Every two inches he put in a blackberry leaf. It made it

ferment and then he kept it for two months. Store the rhubarb. Keep it

for the winter it is ace. I don't like sweet things but I

would recommend that you make a pickle liquor and pickle it. It is

perfect with barbecued fish and salad.

And mackerel it is oily and rhubarb go really well together. A little

star anise and everything. Is that OK, Jo? Lovely. Thank you.

Alex, you have tweets, dude? Simon says he has diced beef. What can he

do other than other than a stew. I know what I would do? What's that?

Put it on a barbecue, mate. Grate some cheese on top! And make sure it

is thin. If you put it on in chunks, it will be tough as old boots. So

make is super thin, a little salt and flash it on the barbecue.

I like it when he talks like that What would you drink with that, Sam?

Something southern, a little Italian or a Shiraz.

We can make anything lovely, can't we.

Another tweet? Becky has got two chicken breasts and wants something

for dinner. Stuff it in Cumberland sausage, wrap

it in bacon and stick it on the barbecue! Lots of barbecues.

The next call is from Stuart from Manchester. Stuart, what is the

question? I have a leg of lamb. A leg of lamb? Stuart, I would roast

it whole with lots of baby potatoes, a whole garlic. A bunch of herbs.

Get red wine and chicken stock and put it in the oven at 160 degrees

for two-and-a-half hours it will come out falling off the bone.

Beautiful, a one pot wonder. Sam, wine? Crying out for a cabernet.

Time now for one of our foodie films!

This week, Alice Levine headed up to her home town of Nottingham

to persuade her mum to tell us the secrets of the "growing"

There are 330,000 allotment plots in the UK. The demand is on the rise as

more people want to grow their on. On this beautiful British summer's

day, I have come down to one of the oldest, largest allotments in the

world, what is believed to be, to find out why they have caught the

bug. Alan, what are you doing here? I

manage the allotments. We look after the site. There are about 650

gardens. Has the demand been the same? There

has been ebb and flow. Although the site is huge it is a quarter of what

it was in the Victorian times and popular in the Second World War. But

there has been an increase in the last ten years. People have started

to take up allotments again to give it a go. Some come with experience,

others are newcomers. How long will you have to wait for

an allotment? A year. There is a long queue.

I better get my name down? Only if you live in the city of Nottingham!

I better move back home! I have come to meet someone who has an allotment

all of her own. And I know this person pretty well - it's my mum!

We've really picked the weather for it! It has been so hot.

Yeah, sure, it is like Ibiza here. I can't see weeds. How do you keep it

clear? We cover the lot with cardboard and put four inches of

well rotted come post. So you are cutting out the light,

killing everything underneath? Yes but the plants keep going into the

ground easily and the roots spread pulling the roots from the soil.

So you are Evangelical about this? I am. A lot more people could come to

allotments if they could get over the hurdle of tackling the weeds.

And even when you pull the plants up, don't dig them up. Leave the

roots in the ground. The roots will continue to feed that... Right on,

no dig! This is ridiculousy amazing. What do we have? Greek beans from

behind us. What is with this? Celery, garlic,

tomatoes. All from the garden and the

allotment? These are broad beans, feta and dill. There you go.

This is the harvest. If this is what you get from an allotment everyone

should have one. . Absolutely. I feel privileged to

have an allotment. Go and find out and you would be

eating like this! I love that. Did you here that, allotment it's

tier... And we are going to be at Hampton Court next week with our own

little allotment garden. Anyway. It is the Omelette Challenge

time. Elizabeth, you are on 24.44. Tim,

can you beat her? Never been so nervous in my life.

You know the rules. Use three eggs and use any of the other ingredients

in front of you. Nobody bothers.

. Make them as tasty as possible. The clocks stop when the omelettes

hit the plate. Time to CRACK on! Let's put the

clocks on the screen for everyone at home, please.

Are you ready, steady, three, two, one, go! Oh, it is happening.

Make sure that they are proper omelettes! No messing about.

. I want to eat these, sort of! They're in the pans!

When you're ready, son. When you're ready! Oh, Elizabeth, I would eat

that! I've seasoned it too too! No, the inside is ectoplasm! Nice and

seasoned. But was it fast enough? That's the thing.

Hey... ! It could have been worse. It has a core on that.

It is nice, lovely. Oh, yeah. Well, they are both,edible-ish! Now

for the times. Tim, are you on the board? I don't know.

Board or bin? Elizabeth, Tim. Yep? OK, Tim, 36.8 seconds! You're on the

board, mate! You're on the board! Now, Elizabeth, did you beat your

time, that is the question. Did you beat your time, did you...

You know what, dude, you were way off and you are going in the bin!

Hey! Where's the bin?! They've moved the flipping bin, go on, Dave.

# Girls who like boys... So will Alex get his food heaven,

venison tenderloin with a peach stuffing or food hell,

south Indian prawn We'll find what you voted for,

after Nigella Lawson makes Italian style lamb cutlets

with roasted red onions! -- She.

Cooking a kilo of onions sounds daunting but not the way I do it. I

quarter them and then just peel off the skin. Simply. So it is not like

peeling masses of onions. What's more, I find a bit of skin left be

sheeped positively a beautiful thing.

-- is positively a beautiful thing. Tumble them into a tin. They are

packed like this. I'm not trying to roast them until they are crisps but

until they are intense and sweet. The flavour that I add to the onions

is so Italian, fennel seeds! Fennel seeds being, the taste of Italian

sausages and roast pork sold in markets. And then olive oil. Quite a

lot. I want to smoosh the onions about in

the olive oil and the fennel seeds now. When they come out of the oven

I drizzle with balsamic vinegar and salt and then at room temperature,

toss them with a ludicrous amount of basil. I use them like a salad leaf

and you get all of the brightness and flavour and colour. Now, off to

the oven. I'm after spices for my lamb cutlets and golden potatoes. My

first stop is here with the dried chillies. I don't know why people

insist on believing that fresh spices or herbs are better than

dried. They're different and used differently. Dried chilli flakes

have an authentic role to play in Italian cooking. Now, mint, I

suppose I'm bringing an anglotouch to the lamb. But I love the way that

dried mint imparts a warmth so well with fresh mint and the coalness.

Celery salt is Italian but but celery is an essential flavouring in

Italy. If you are in a greengrocer, they always give you a stick of

celery with your shopping. I need a medium for the flavours.

The chosen medium is regular olive oil.

This is for the chops. Now, reverse ordeal, like Miss

World, celery salt, dried mint, Mmm, and a blast of chilli.

This is my method of choice... I use the first lamb cutlet as if it were

a wooden spoon or a whisk to stir all of the ingredients together. One

layer... And then turn them the other way, straightaway, so they've

got the oil, the celery salt, the mint and the chilli on both sides.

the cucumber too, now, I am going to assemble the dish.

mint and the chilli on both sides. So the lamb chops are infused the

flavour. That is what I am counting on. You don't need to add any more

oil. It is beautifully spice infused.

In they go. Like he shus lamb lollipops.

-- luscious. Every last bit. Now... Now that is

exactly how I want them to look. Blistered from the heat, but I can

feel as I turn them there is a bit of squidge inside. It is time to add

these beauties. Right. This spice infused oil is not

going to waste, because I have hidden in plain sight, some new

potato, baby new potatoes that small though they are, I've halved.

I've got my onions here, they have come out of oven. They have come to

room temperature. Apart from that, nothing has been done to them. So

this is how I roll. Look at them. In they go. I want some salt. Beautiful

crystals of it. Balsamic vinegar. Sweet but acidic

which is what I want, with the very sweet red onions.

And then suddenly, the beauty of basil.

Tuck some around, some in. I mean, I think of this as roast onions with

basil but you could think of it as a basil salad with onions.

There are days when I do the lamb, the potatoes and the rocket and

nothing extra. Not bad days at that! You see, this is the sort of food

I'm always happy to cook people. Right, time to find out

whether Alex is getting his food We'll make a stuffing

with peaches, apples and ginger. Then we'll tenderise venison loins,

and place on top of smoked streaky bacon, add the stuffing and roll it

all together, tightly. We'll roast it in the oven and then

serve with broad beans and matchstick fries.

Or could it be hell - prawns. We'll make a south Indian prawn

curry with garlic, ginger, tomatoes and tamarind and then

gently stir in coconut and prawns and serve with stir fried lemon rice

with cashews and peanuts Doesn't sound like a disaster. It

doesn't to be fair. How do you think the viewers at home have voted? I

have no idea. Do they like you or hate you? Do they like venison or

prawns. Curry or venison, the vote was 60-40 in favour of... Hell!

Hell! Oh mate. I quite fancy a curry. Let us get rid of the

venison. Thank you all who voted because it makes our morning.

Brilliant. Thanks to 40% of you at least. Give

me a cuddle. You will be all right. Do me a favour. Could you chop an

onion, the ginger and the chilli. I will take these spices away. OK. I

will start... Roughly chopped or fine? Pretty rustic. Pass the curry

leaves. I need that, and could you chop me please, all of those tomato,

chop me garlic, chillies and some ginger? I am not doing much, just

manning the pan. Roughly chopped? Yes, it is

homespun. The great thing about the rice, we are using cold basmati

rice, so it is like a fried rice but boy, is it fried. I had a nibble on

one of those. They are addictive. I have a bit of dahl. We fry those, as

they are, it gives a bit of bite and crunch. You can smell the flavours

opening up. I have mustard seeds. I have a ribs nous spice. It is so

good in curry. It is funny. Gives the curry a gravitas of flavour so

everything builds on it. We are going to cook this till the seeds

start to pop. Soon the studio will smell like heaven. It is going to be

lovely. Some onions for you. There you go. Fantastic. I don't worry

about the onions catching. It is a curry, it is more a frying than a

sweating. What we have got and are about to add to the onions we will

add chilli powder, and garam masala. Masala. We will push that through.

It is still the best trick in the book, frying an onion. What's that?

An onion. There is no way this rice is going to be boring. You are in

safe hands, it is a great curry, isn't it Dave? Yes. Could I have,

please, what have you chopped? Chilli, garlic and ginger. We will

have all the chilli, leave the seeds in, we want a bit of life. Chilli

garlic and ginger go in. Get the tomatoes to me as soon as you can

chef. It smells so fiery. Holidays in India. I have peanuts and cashew

nuts. If you have a nut allergy this is not one for you. I want a bit of

colour on the nuts. There is nothing better than colour on nuts because

it gives it a certain... It releases the oil and caramelises it at the

back. Shut up you lot! Can I have some prawns please. Honestly.

Chilli? That is ready. Prawns in there now. As hell goes... In the

words of AC/DC hell ain't a bad place to be. It's not.

Oner some people you think you have done a double bluff with us. Tomato,

seasoning. They don't need long the prawns. Four minute, I mean, the key

to this is, heat in the pan, you have to have quite a lot of heat. A

nice heavy pan you have got there. Sorry guys. Can I help? In a minute.

They are getting a bit of colour now, starting to... Put the rice in.

Oh... I don't mind if it catch, some say it's the best bit. A bit of

singe. We are going to add a bit of moisture, this is some tamarind.

Which is really really citrusy and lovely. Sour as well. We are going

to counter that with some honey. So we will put that in. It smells good.

It smells great. It is such a love liqueurry. Give it a bit of sheen. A

bit of Barry as they say in motor cycling circles. Then the coconut

please. You know what the, at the Feastival

are you going to go round and taste all the food? I do my best. It is

like a telephone directory this year, there is so many chefs coming

this year and street food vendors and round table food sessions.

Brilliant. It wouldn't be lemon rice without lemon, so the juice and zest

of a lemon. Delicious. Look at that lemon oil. That will heat up as

well. The coconut has gone in, we are pushing that through, so it

gives a creaminess to coconut. Could you use fresh coconut? You could,

with a potato pearl. It would be fantastic. No coconut cream though.

-- peeler. This is like a stereo mix. Like a stereo mix. He will be

banging in a minute, Alex. This is great. I wish at home you

could smell this because it's a great. It's lovely. I wish they

could invent smellovision. I will find a serving bowl.

What was the best moment, headlining Glastonbury? I think Feastival is

about the most fun I have ever had. Really? That is is a big thing to

say. It is exhilarating. Farm is full of everything I love the most

and lots of happy smiling faces and it is a hoot. I am, you know, it is

is like ten weeks to run but I am excited already. Sam? What wine have

you got? I have a rose this week. You tinker. It is not any old rose.

You need something fruity with a bit of sweetness. So this is The Ned

Pinot Rose. It is 8.99 from majestic. You need some sweetness,

you need fruit, otherwise it is going to disappear under the spice,

this should work beautifully, thank you.

Thank you Elizabeth. Let us make sure everybody gets a

prawn. That smells fantastic. A bit of coriander to finish off. Welcome

to hell. This looks disgusting. Thank you.

Don't forget the door grander. That is a lovely pale rose.

Lots of strawberry fruits. Could have been a lot worse. That smells

divine. Look at it. The presentation... Say what you think,

I'm proud of you mate. The scary prawns. How could I not like prawns.

Well, that's all from us today on Saturday Kitchen live.

Thanks to our fantastic studio guests, Tim Siadatan,

Elizabeth Haigh, Sam Caporn and Alex James.

All the recipes from the show are on the website,

Next week Matt Tebbutt is your host live from our special

Kitchen Garden at Hampton Court. That's after we've

We'll see you there this Monday morning at 11am,