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