:00:00. > :00:28.I'm Matt Tebbutt And this is Saturday Kitchen Live.
:00:29. > :00:32.It's good to be back, and we're back with a bang
:00:33. > :00:35.as there's some cracking recipes on the show today.
:00:36. > :00:38.Cooking live on the show this morning, the outstanding chef
:00:39. > :00:40.and food writer Sabrina Ghayour, and the chef who taught
:00:41. > :00:43.the world how to wok - the wonderful Ken Hom!
:00:44. > :00:52.Sabrina, what treats have you got for us this morning?
:00:53. > :01:02.This morning I am going to make some lamb sticky buns. I will serve them
:01:03. > :01:07.with a fantastic eastern slaw. Is that like coleslaw? It was
:01:08. > :01:15.originally coleslaw, it is now slaw. It is slaw in the book I am afraid!
:01:16. > :01:22.That is in your book. Ken, what are you doing for us? I'm doing classic
:01:23. > :01:27.crispy noodles with chicken. A wonderful contrast. It is the kind
:01:28. > :01:32.of dish everybody likes. It looks straightforward but I expect there
:01:33. > :01:35.are lots of ingredients. They sound delicious.
:01:36. > :01:38.We've also got a medley of magical TV moments from Rick Stein,
:01:39. > :01:40.Brian Turner and Janet Street Porter, Tom Kerridge and some
:01:41. > :01:42.of Ken's trip to China with Ching-He Huang.
:01:43. > :01:45.Now, our special guest this morning was part of one the most
:01:46. > :01:48.popular bands in the world and he still holds the record
:01:49. > :01:51.as the youngest singer ever to have a number one in the UK.
:01:52. > :01:53.He's honestly one of the nicest guys in music.
:01:54. > :01:58.Welcome to the show, Jimmy Osmond.
:01:59. > :02:11.Hey, Matt, how are you, Buddy? Good. What are you writing on your hand?
:02:12. > :02:17.How have you been? I am very well. We know each other because we see
:02:18. > :02:23.each other at parties. One dubious party. And I know Sabrina and I have
:02:24. > :02:30.met Ken. I know Sabrina from MasterChef. She was my judge and I
:02:31. > :02:38.was so scared! You were always smiling. What is there to be happy
:02:39. > :02:45.about? It was so fun. I didn't expect to do very well and I did
:02:46. > :02:50.pretty good. When you exceed what you ever thought could possibly
:02:51. > :02:54.happen, it is such a neat life experience. And you take out of
:02:55. > :03:02.those competitions friendships that last a lifetime. I made some great
:03:03. > :03:06.friends on there. Well, maybe you will make some more today. You are
:03:07. > :03:17.here to face food heaven or food hell. What is your food heaven? In
:03:18. > :03:21.America we love Mexican food like tortilla and quesadilla. What about
:03:22. > :03:29.Donald Trump? I do know about him, I think he has a quesadilla in his
:03:30. > :03:37.hair! What about food hell? Maybe game. I don't like certain kinds of
:03:38. > :03:44.fish. Game would be hell but I hope we get voted Mexican food. I have to
:03:45. > :03:46.waive the judges, whoever is making that decision. Mainly people at
:03:47. > :03:51.home. For food heaven today, I'm
:03:52. > :03:54.going to make you a Mexican feast. I am going to marinate beef ribs
:03:55. > :03:57.and serve with a corn and tomatillo salsa,
:03:58. > :03:59.and homemade guacamole Are those your kind of thing? They
:04:00. > :04:10.are. It smells good as well. But if hell triumphs,
:04:11. > :04:12.then game it is! I'll roast a whole partridge
:04:13. > :04:14.wrapped in bacon and sage, and serve with game crumbs,
:04:15. > :04:16.bread sauce, carrots, parsnips and another one
:04:17. > :04:26.of your hells - squash! I am not a big squash guy. Do you
:04:27. > :04:33.like squash? I do. Ken does not like it either. It is covered in salt and
:04:34. > :04:37.it is the machinist, it is like baby food. Maybe it is cooked badly!
:04:38. > :04:40.But you'll have to wait until the end of the show to find
:04:41. > :04:44.If you'd like the chance to ask any of our chefs
:04:45. > :04:51.I'll also ask you if you'd like Jimmy to have food heaven
:04:52. > :04:54.But if you're watching us on catch-up, then please don't ring
:04:55. > :04:57.And you can also get in touch through social media
:04:58. > :05:17.Sabrina. I want to help. You can if you like.
:05:18. > :05:21.Sometimes it is time to make something complicated and sometimes
:05:22. > :05:25.more familiar. If you're making roast lamb tomorrow then I suggest
:05:26. > :05:31.you make some extra and this recipe can be done for dinner.
:05:32. > :05:37.I am making lamb buns which is basically pulled meat from lamb
:05:38. > :05:44.shoulder and I will put that in a bun with some harissa, spices and
:05:45. > :05:47.honey to sweeten it. We have cucumber, pomegranate seeds and
:05:48. > :05:53.onion and we will make a relish for it. It is quite busy. Does very
:05:54. > :06:00.simple spice cupboard stuff so all you need is the lamb to keep it
:06:01. > :06:03.going. We are making what we called in the 80s coleslaw but it is now
:06:04. > :06:12.slaw because I have changed it around. So we have sampled lamb
:06:13. > :06:17.meat. All I want you to do, you have got cauliflower, fennel, Apple to
:06:18. > :06:22.give it some sweetness, onions, raisins, a pinch of cinnamon, since
:06:23. > :06:30.spice and horseradish, and instead of all mayo we will go half male
:06:31. > :06:36.half yoghurt. So it lightens it -- half mayonnaise. I like anything
:06:37. > :06:41.which uses up leftovers and can turn it into something different. It is
:06:42. > :06:47.important to use up leftovers and make it interesting. Is this typical
:06:48. > :06:52.of your style of food? Yes, it is. It is not necessarily Middle Eastern
:06:53. > :06:55.food, it is eastern flavours I like to use and then make sure I use my
:06:56. > :07:01.spice cupboard which is what makes it eastern. The ingredients are
:07:02. > :07:09.western everyday stuff. It is very on Vogue? I like to think it is no
:07:10. > :07:12.longer a trend, it is a staple. We have embraced Middle Eastern food in
:07:13. > :07:18.this country. It is so much more exciting. It is all store cupboard
:07:19. > :07:35.staples from things we had in the 80s because of Madhur Jaffrey. We
:07:36. > :07:39.have cinnamon, cumin, spice paste. Somebody was wanting to experiment
:07:40. > :07:44.with this type of cuisine, what would be the spices? My staples are
:07:45. > :07:51.coming, cinnamon, turmeric and then there is wild time, nothing to
:07:52. > :07:56.complicated and there are lovely spice blends as well which go
:07:57. > :08:00.beautifully, even if you are vegetarian. If you are vegetarian I
:08:01. > :08:03.would do this with soya mince because you still have the harasser
:08:04. > :08:16.and the same flavours. It doesn't matter what meat and protein you use
:08:17. > :08:23.-- harasser. You are a self-taught cook. You shot to fame with your
:08:24. > :08:33.first book. Was that a surprise? Of course it was! You never write a
:08:34. > :08:37.book thinking, no one knows me, I will write a book on potion food and
:08:38. > :08:40.I hope they like it. It kind of took over. I feel like the book is its
:08:41. > :08:43.own entity. It has very little to do with me now. I showed people Middle
:08:44. > :08:48.Eastern food, it is to use, pies, all the same stuff we have here,
:08:49. > :08:54.just slightly different flavours. It is a banging and chucking process,
:08:55. > :09:00.it is family, hearty cooking. What spices have we got? We have ground
:09:01. > :09:06.coriander and a little bit of cinnamon here. I will make a quick
:09:07. > :09:14.radish... Cucumber! Wake up, Sabrina! You just sliced cucumbers
:09:15. > :09:18.and then you add some sugar and vinegar to make it work. The meat
:09:19. > :09:24.comes together really, really quickly. All you do is warm up the
:09:25. > :09:28.meat so if you do have leftovers of whatever, pork, lamb, anything you
:09:29. > :09:32.can will and shred, it will work beautifully. Your new book, that
:09:33. > :09:39.must have been quite a difficult thing to do to follow up such a huge
:09:40. > :09:42.success. Was it terrifying? It is, because you are trying to
:09:43. > :09:49.second-guess what people like about your recipe. And then if you doubt
:09:50. > :09:51.yourself, you start deviating and you have trouble. Stick to what
:09:52. > :09:57.people like. Social media is great for that because people tell you.
:09:58. > :10:01.You are big into that? I am. It is a big part of the interactions. I like
:10:02. > :10:06.to be able to help people they have questions. Identical with get round
:10:07. > :10:11.to it but I do try my best. I think if it is helpful to conquer some
:10:12. > :10:16.on's fear, that word-of-mouth is priceless. And you are busy with
:10:17. > :10:23.cookery classes? Extra Special Cotes du Rhone Villages, I just came off
:10:24. > :10:35.to war and work season is kicking in in a big, hectic way. -- Yes I just
:10:36. > :10:42.came off tour. I can understand where people's lack of confidence
:10:43. > :10:47.lies in certain areas so then I can understand where people will be
:10:48. > :10:52.feeling nervous. I try and concentrate on trying to write that
:10:53. > :10:58.out of a recipe and I say I know you will panic about X, Y and Z, but it
:10:59. > :11:11.will all be OK. Don't forget, if you want to ask us a question, you can.
:11:12. > :11:19.The lamb is doing its thing. I have got my relish. How is the coleslaw
:11:20. > :11:28.doing? It is pretty much there, I believe. We are using little brioche
:11:29. > :11:33.buns? Only here so do you guys can all eat a dainty one. Otherwise get
:11:34. > :11:41.it in your favourite bun. I love brioche. Ultimately, whatever bun
:11:42. > :11:47.you have got. Home cooking, it is up to you. I am not precious about
:11:48. > :11:52.recipes and sticking to things. Do you want these warmed up? I am
:11:53. > :11:59.toasting one right now as we go and I am just mixing this to make it
:12:00. > :12:08.lovely and fresh. Do you want another one? Lovely, no rush. No
:12:09. > :12:16.rush?! We are on live TV! That third coffee did not do its job this
:12:17. > :12:21.morning! I am seasoning all these little pickles. This draws out all
:12:22. > :12:27.the Jews in a lovely way so it will cut through the spice. It always
:12:28. > :12:31.looks so beautiful. You do not need to many complicated ingredients to
:12:32. > :12:37.produce a good meal. You just need simple flavours which are nicely
:12:38. > :12:44.balanced. Would you always have lots of different elements? Yes, that is
:12:45. > :12:47.how we eat. We were joking earlier about one cooking. That is what I
:12:48. > :12:53.love about British food. That was not exposed to me at all, that you
:12:54. > :13:03.can create something beautiful in one hot. We have lots of little
:13:04. > :13:08.plates of humble food like tap us. It always strikes me as a generous
:13:09. > :13:13.culture in terms of food. Abundance is a really big deal for us because
:13:14. > :13:18.in the Middle East traditionally meat would be an absolute luxury
:13:19. > :13:25.because people did not have those opportunities to always have meat.
:13:26. > :13:28.You would be quite wealthy if you could always afford meat. When
:13:29. > :13:32.finances did improve, meat was such a key thing on the table, and if you
:13:33. > :13:40.had meat on the table it meant you were doing no case you share it with
:13:41. > :13:46.people. And it is lamb? That is the chosen meet of the Middle East
:13:47. > :13:52.basically. Then we will pile some of that relish in there. As you can
:13:53. > :13:59.see, my beautiful meet service needs your help! Big portions. I do think
:14:00. > :14:08.anyone cares about mess as long as it is a big portion. I did you two.
:14:09. > :14:17.I don't want to leave you out, it has got your name on it this one. A
:14:18. > :14:26.pile of this and the coleslaw? Yes, Pilate on the side. I picked these
:14:27. > :14:36.dishes because it is quite an -- kind of a homme margin to Jimmy's
:14:37. > :14:41.American background. It reminds us of what they call in America sloppy
:14:42. > :14:49.Joe. It is like a barbecue or something. Lovely. Very beautiful.
:14:50. > :14:51.Remind us what that is. We have pulled lamb sticky buns with an
:14:52. > :15:10.eastern coleslaw. Beautiful! Let's see what the boys think. This
:15:11. > :15:29.is going to be fun to eat. This looks great. It is less messy with
:15:30. > :15:35.small buns. I want this sloppy Joe. You already have this in your
:15:36. > :15:43.cupboard. Cinnamon, Honey... That's nice. In America we don't really use
:15:44. > :15:46.land that much. But I have fallen in love with it. -- alarm.
:15:47. > :15:48.Well, Sabrina's sticky buns need something to slurp
:15:49. > :15:51.with them, so let's find out what Jane Parkinson has chosen.
:15:52. > :16:04.She's in Oxford, visiting the castle and the haunted crypt.
:16:05. > :16:10.Today I'm in Oxford. I'm starting out my tour in Oxford Castle, one of
:16:11. > :16:16.the first buildings to be built in the city. I am going to take a
:16:17. > :16:51.little look around before I hit the shops.
:16:52. > :17:02.Sabrina's recipe is a hearty dish. Won one that is a bargain and slips
:17:03. > :17:09.down a treat is this Reggiani from Italy. But the ultimate match has
:17:10. > :17:18.some spice. I have chosen Caruso e Minini Perricone. It is a stunning
:17:19. > :17:22.red from Sicily. This wine is a great example of showing how well
:17:23. > :17:29.Sicily can do at making delicious wines from local grape righties. So
:17:30. > :17:37.fragrant on the nose, it also has a minty lilt. The beetroot and cherry
:17:38. > :17:42.juiciness of this wine is great with the juiciness and stickiness of the
:17:43. > :17:47.lamb. It also works with the pomegranate seeds and their
:17:48. > :17:54.relatives. It is also great for picking on the cinnamon. Sabrina, I
:17:55. > :17:58.hope you enjoyed this perky wine with your lips lamb.
:17:59. > :18:06.Cheers. Do you think that complements your sticky buns? I
:18:07. > :18:13.think so. I like Sicilian reds to go with my food. It is a good choice.
:18:14. > :18:23.This is wonderful. It has a rich, fruity spiciness that is perfect.
:18:24. > :18:33.Well chosen. This is yummy! That is amazing. I love the cranberry. And
:18:34. > :18:42.the pomegranate. Cranberry, where did that come from?! I am making a
:18:43. > :18:48.dish just as messy. Crispy noodles with chicken in a classic Chinese
:18:49. > :18:55.way. Cool. There is still time for you at home
:18:56. > :18:58.to ask a question. Please call by 11 o'clock. Or you can tweet us
:18:59. > :19:01.questions. Now let's join Rick Stein
:19:02. > :19:03.on his tour around Germany. This week he's in Lintdorf,
:19:04. > :19:05.continuing his family research But of course there's always time
:19:06. > :19:34.to try the local cuisine. Have you got sucked not? I don't
:19:35. > :19:40.know! -- sat now. You know we are going to Lintdorf, which is where
:19:41. > :19:44.the family came from. They just decided to go into distilling
:19:45. > :19:54.alcohol out of grain because there was not much money in farming. It
:19:55. > :19:58.got bigger and bigger. In Lintdorf, first oil, and latterly in
:19:59. > :20:03.Dusseldorf. At that stage they gave it a lot of money to the local
:20:04. > :20:09.Protestant church. Between them they build this hostel for alcoholics. I
:20:10. > :20:19.find that quite ironic. They are making money out of booze and they
:20:20. > :20:24.put this money into a hostel. ICR are German family as being
:20:25. > :20:31.do-gooders. Although they made money out of alcohol. I quite like that.
:20:32. > :20:40.It is a bit like bus giving loads of money to the lobster hatchery. I
:20:41. > :20:48.suppose it is! That looks suspiciously like a Cornish flag.
:20:49. > :20:59.They had both been to Cornwall. They put it up in our honour. Lintdorf is
:21:00. > :21:03.not far from Dusseldorf. This is where the family started. They were
:21:04. > :21:11.farmers initially be for making tonnes of cash, first from spirits
:21:12. > :21:16.and then from wine. Jack and I are about to meet Manfred, Lintdorf's
:21:17. > :21:23.local historian. I have had the pleasure of meeting him before.
:21:24. > :21:29.Manfred... Very nice to meet you again. This is my son, Jack. Very
:21:30. > :21:39.nice to meet you for the first time. Welcome to Lintdorf. Thank you. Your
:21:40. > :21:46.great great-grandfather bought the victor's house. The first vicar who
:21:47. > :21:53.lived in this house established the first clinic, asylum, for alcoholics
:21:54. > :22:04.in Europe. It was the first in Europe. Did they put the money up
:22:05. > :22:12.for the church? Yes. He bought some things for the church. So they
:22:13. > :22:23.didn't forget their roots when they made it big? No. The three brothers
:22:24. > :22:30.were first farmers, farming was not good enough. They wanted to make
:22:31. > :22:36.money. They founded a distillery. They were public spirited people,
:22:37. > :22:43.albeit the money came from booze. Without all this ingenuity from our
:22:44. > :22:48.ancestors, we probably wouldn't have a restaurant these days. That is
:22:49. > :22:54.absolutely right. But more to the point, I had a great uncle called
:22:55. > :22:57.auto, who had no children. He was part of the family business in
:22:58. > :23:04.Dusseldorf. He left all his considerable fortune to his
:23:05. > :23:10.grandchildren. The money was then passed on because my father was
:23:11. > :23:15.dead. It was passed on to the great grandchildren, one of whom was me. I
:23:16. > :23:19.got 12,000 quid from the family in Germany in the early 70s, and that
:23:20. > :23:25.is what I used to buy the restaurant. Wow! I never knew that.
:23:26. > :23:31.So they are directly responsible for us now and we are in the same
:23:32. > :23:39.business. Restaurant to a bistro, to a deli. Every -- everybody plays
:23:40. > :23:44.monopoly. You've heard the expression rags to rags in three
:23:45. > :23:50.generations. The first-generation build-up the business. The third
:23:51. > :24:21.generation... Now this place is celebrated in
:24:22. > :24:29.Dusseldorf. Famous for a real German food, guaranteed to make your mouth
:24:30. > :24:41.water. This is real Savage -- sausage fried with garlic. Second
:24:42. > :24:48.breakfast with beer? Yes. Here we have real Frankfurts. And here we
:24:49. > :24:58.have between a sausage with herbs. -- Vina sausage. That is red cabbage
:24:59. > :25:13.with smashed egg knocks. It has got Bailey's. -- bay leaves. Pepper.
:25:14. > :25:22.This is very popular. In combination with cabbage. We make meatballs. A
:25:23. > :25:29.real lesson in German food. What about that green at the back? That
:25:30. > :25:38.is green cabbage. It is made in winter time and autumn when it is
:25:39. > :25:49.very cold outside. We combine it with a traditional roast sausage.
:25:50. > :25:54.This is so good. It's like everybody wants Mediterranean food. They want
:25:55. > :26:01.light Mediterranean food. And this is so good. The regional kitchen of
:26:02. > :26:10.Germany is very popular, but not so well-known for foreign people. Is
:26:11. > :26:16.this just sauerkraut? Yes. The sauerkraut we made ourselves. We
:26:17. > :26:24.take a lot of onions. In earlier times they need more fat. Today
:26:25. > :26:31.people don't work so hard and are not always outside in the cold. They
:26:32. > :26:38.are sitting at their laptop. Sitting on their bottoms! Let's go back to
:26:39. > :26:49.England and get some of these cabbage dishes on and sauerkraut.
:26:50. > :26:55.Heart-warming stuff. The Germans love a sausage. And so do I. What I
:26:56. > :27:04.have got here in this recipe is what I considered the King of sausages.
:27:05. > :27:08.This is a zampone. Give me five! I don't really want to know where
:27:09. > :27:15.stuff comes from. You can see where that comes from. This is a Trotter.
:27:16. > :27:20.It is stuffed with really good pig meat. This is traditionally served
:27:21. > :27:25.on New Year's Eve. If you haven't tried it, it is delivered. Lentils
:27:26. > :27:39.and salsa birdie. Do you want to try some? I watch you do it. You first!
:27:40. > :27:45.What I'm going to do. I saw this when I went skiing a couple of years
:27:46. > :27:51.ago. This bread was the most amazing thing about the holiday. I'm
:27:52. > :27:59.ignoring you! It has got cabbage, three types of sausage. I'm glad
:28:00. > :28:04.you're going to like this! A fennel sausage, sour cream, potatoes. That
:28:05. > :28:11.is it. Wrapped in bread. Put it in the oven. It is a bit like a big
:28:12. > :28:20.pasty. I'll get on with that. Talk to me about this tour.
:28:21. > :28:28.It is all Andy's award-winning music. Andy Williams. It has been so
:28:29. > :28:32.cool. I am singing these songs and it really takes people back to a
:28:33. > :28:38.time when they are reliving their lives. I had a guy come to me the
:28:39. > :28:43.other day and he was in the Army. He said to me, when you sing Danny Boy,
:28:44. > :28:48.is takes me back. My mum sang at to me before I went to the war and when
:28:49. > :28:52.I came back she wasn't here. It's cool to see how music can transport
:28:53. > :28:57.people. Young kids are coming to the show. There was a 14-year-old kid
:28:58. > :29:05.who knew every word to Moon River. It was ingrained in me from a young
:29:06. > :29:12.age with my parents. I have got two Andy Williams albums on my phone. I
:29:13. > :29:18.love it. What was the history behind you and Andy Williams? My brothers
:29:19. > :29:23.were regulars on his show. Being on his show was the equivalent of being
:29:24. > :29:28.on Britain's got talent every week for years. When I joined I was three
:29:29. > :29:34.years old. That was 50 years ago. I thought every kid did what I did. I
:29:35. > :29:39.just joined the ranks. We toured the world and sang on his records.
:29:40. > :29:42.Before he passed away, ie owned a theatre in Missouri. He had an
:29:43. > :29:50.amazing theatre. He wanted to keep his legacy alive. Uninterrupted
:29:51. > :29:54.since the 60s, people would come to his Christmas shows. I took over and
:29:55. > :29:59.ever since then I have been doing Christmas shows and hopefully making
:30:00. > :30:07.people over to bed happy. It is a big legacy. So scary. He was
:30:08. > :30:12.the boss. You always wanted to please him. You worked so hard to be
:30:13. > :30:18.on his show every week. Then to be entrusted by him and his family to
:30:19. > :30:26.have all the archives, you can imagine it is a treasure trove.
:30:27. > :30:34.pulled lamb sticky buns with an eastern coleslaw. Beautiful!
:30:35. > :30:48.You grew up in the spotlight. I did not care about being famous, it was
:30:49. > :30:53.about having a craft you could do your whole life. I was always open
:30:54. > :30:58.to be involved in the production side behind the camera as well as in
:30:59. > :31:06.front. It is such a treat for me at this stage in my life. I am 53, and
:31:07. > :31:10.to be able to sing music that means something to you. Do you still enjoy
:31:11. > :31:24.that? I love it. I would not do it if I didn't enjoy it. It is hard
:31:25. > :31:34.work. It is but I love it. You are so smiley. I have a hangar in my
:31:35. > :31:40.mouth! You are always so smiley and buoyant. You guys have allowed me to
:31:41. > :31:44.not be one of those guys from that band who sings that song, you let me
:31:45. > :31:49.beyond these shows. When I go out on stage, I feel like they are my
:31:50. > :31:54.friends. You have such a point of reference which is so unique and so
:31:55. > :31:59.it is a real blessing to be here. What is there not to be happy about.
:32:00. > :32:09.I mean, Ken over there was cooking when he was 11. You were making a
:32:10. > :32:14.lot more! You have a passion for what you do and that is what it is
:32:15. > :32:18.about. Audiences are not stupid. They can tell when somebody is
:32:19. > :32:25.faking it. When you guys make food or you perform or you do what you
:32:26. > :32:32.are doing it is quite cool. I am just about getting away with this!
:32:33. > :32:37.You have moved -- you moved to Japan when you were a teenager on your own
:32:38. > :32:41.and you had your own TV show. My daughter is 14, she cannot even find
:32:42. > :32:46.the recycling bin, the thought of her moving to Japan and having her
:32:47. > :32:51.own life is terrifying. I cannot even wrap my head around the fact
:32:52. > :33:00.that my parents let me go and do that. I had my first hit record
:33:01. > :33:05.there. I was the first American to sing in Japanese so I recorded as a
:33:06. > :33:09.child there and did a lot of endorsements and adverts. Then I
:33:10. > :33:16.ended up having a television series out there. It was all in provides
:33:17. > :33:23.original. Just to read Capcom in this plan there was cabbage, three
:33:24. > :33:32.types of sausages, the glazed with some wine to wilt it, in here was
:33:33. > :33:40.some new potatoes cooked, sour cream and sausage and a nice Alpine
:33:41. > :33:47.cheese. And this is bread dough. And you're going to bake it? Is all this
:33:48. > :33:53.food tempting you to switch careers over to our side? My whole life
:33:54. > :33:59.changed when I was on that show. You are a very, very good cook. But it
:34:00. > :34:06.was fun to cook under these Michelin star chefs. That is fun?! I grew up
:34:07. > :34:10.in a weird way so that was fun for me. It was great to be part of a
:34:11. > :34:17.team rather than worrying about yourself doing it. When you are in a
:34:18. > :34:22.team, I had to make souffles for the Chelsea Pensioners. I had hardly
:34:23. > :34:31.ever eaten a souffle so to do that in an hour. Wow, you are quick! That
:34:32. > :34:38.was in a hot oven at about 200, 224 about 25 minutes. I know you don't
:34:39. > :34:44.drink but I do, quite a lot, obviously responsibly. This is
:34:45. > :34:46.cracking for a hangover. I bet. Ken said you can take that down the
:34:47. > :35:07.mines! Look at this. That will be really hot. Is the idea
:35:08. > :35:15.that you take a slice each? I have no portion control. This is how we
:35:16. > :35:22.ate it in France. Do you want to try a little bit of that? I will try a
:35:23. > :35:30.bit. It will be really, really hot so watch yourself but really simple.
:35:31. > :35:38.So simple in fact that I am almost ahead of time here which is unheard
:35:39. > :35:49.of at this stage. Is it an Alsace dish? There are some vegetables.
:35:50. > :35:52.So what will I be making for Jimmy at the end of the show?
:35:53. > :35:54.It could be his food heaven, Mexican!
:35:55. > :35:56.I'll make a Mexican feast of marinated ribs, corn
:35:57. > :35:57.and tomatillo salsa, and fresh guacamole
:35:58. > :36:14.How was that? It was yummy. I just dodged around that bit! You cannot
:36:15. > :36:17.dodge around it! Game, I'll make a traditional roast
:36:18. > :36:21.partridge, wrapped in bacon and serve it with game crumbs,
:36:22. > :36:24.bread sauce, roasted baby carrots, butternut squash,
:36:25. > :36:25.parsnips and watercress But it's not up to me, it
:36:26. > :36:28.will be our callers, and these guys Now, before we see the real live Ken
:36:29. > :36:33.in action, let's take a look at his trip with Ching-He Huang
:36:34. > :36:35.on their exploration of China. And Ken, you've clearly
:36:36. > :36:55.been working out. We left the heaving megacities of
:36:56. > :37:00.eastern China far behind. To embark on an intrepid journey across
:37:01. > :37:07.China's vast Western frontier. This looks like an aged medieval city we
:37:08. > :37:14.have come to. We are on the far fringes of China. We travelled 3000
:37:15. > :37:22.miles from the tropical jungle to a deeply divided Muslim city. These
:37:23. > :37:26.regions are home to many of 55 of China's ethnic minorities which make
:37:27. > :37:32.up 10% of the population. Historically, these minorities were
:37:33. > :37:37.seen as a threat to the realm by the emperors. We want to discover the
:37:38. > :37:44.fate of their cuisine in modern China. That is beautiful. We are
:37:45. > :37:52.spending our first week in south-west China in Yunnan province
:37:53. > :38:01.on the border of Vietnam, Burma and Laos. Is beautiful. Yes, it is
:38:02. > :38:10.beautiful. This village is home to a minority who settled in Yunnan. This
:38:11. > :38:21.is the village chief. Tribal chiefs have been head of villages for
:38:22. > :38:25.centuries. Once an hereditary post, today, chiefs are elected by
:38:26. > :38:34.villagers and report to their district Communist Party government.
:38:35. > :38:41.These families live in homes with few modern conveniences. This is a
:38:42. > :38:50.house? And with no electricity, cooking takes place over a simple
:38:51. > :38:55.open fire. It is a limited kitchen. I like to cook here! Tell them we
:38:56. > :39:01.would like to cook and share with him our love of cooking and
:39:02. > :39:10.especially the ingredients that you find here.
:39:11. > :39:21.We will be cooking for the chief later. First, we're heading out into
:39:22. > :39:26.the farmland to learn more about the way of life. I like how they
:39:27. > :39:32.irrigate the fields, I like that very much. These people were some of
:39:33. > :39:42.the first cultivators of rice in China. Today, the villagers live on
:39:43. > :39:46.less than a pound a day. To survive, they must utilise everything in
:39:47. > :39:51.their environment. These local foresters are proving just how
:39:52. > :39:56.resource for they must be. How do they know how to harvest bamboo
:39:57. > :40:05.because it is a skill? Their knife skills are incredible. This is as
:40:06. > :40:12.strong as steel. And it is flexible as well and it can be reused again
:40:13. > :40:17.and again. Yunnan has 250 types of bamboo and the villagers have found
:40:18. > :40:19.ingenious uses for it from building houses, bridges and farm tools to
:40:20. > :40:36.making food and medicine. For these foresters who spend long
:40:37. > :40:40.hours working at the mountains, one bamboo tree will provide them with
:40:41. > :40:52.all the kitchen utensils they need to make lunch on the go. It is a big
:40:53. > :41:01.bowl. They have made these as well. I want one of these! Now they are
:41:02. > :41:04.making chopsticks. Brilliant! Can they make us a bamboo steamer to
:41:05. > :41:30.take as well? Everything here is sustainable,
:41:31. > :41:36.natural. The men are making two dishes for lunch using the bamboo
:41:37. > :41:44.stalks. First, the aromatics. That looks great. First is a fragrant
:41:45. > :41:48.chicken stew with Chile, ginger and Vietnamese mint. The ingredients are
:41:49. > :41:53.stuffed inside the bamboo stock. Water is added and then rolled up
:41:54. > :41:58.banana leaves are used to seal in the contents and keeping the
:41:59. > :42:04.moisture. This shows what Chinese civilisation and food is all about.
:42:05. > :42:10.In genius. It is ingenious because it is using everything from your
:42:11. > :42:15.environment in a nice way. The second dish is made of glutinous
:42:16. > :42:23.rice and peanuts which are packed inside a smaller bamboo stalks.
:42:24. > :42:28.Don't waste rice because each grain is like a bead of sweat because it
:42:29. > :42:33.takes such hard work and backbreaking to connect each grain.
:42:34. > :42:38.Now he says you can cook it. Both bamboo stalks are put on the open
:42:39. > :42:43.fire to cook for about half an hour. This is certainly a new thing for
:42:44. > :42:54.me. I have never seen anything like this. I think it is fantastic. I
:42:55. > :42:59.think this ritual shows that China is still very agrarian. Almost half
:43:00. > :43:04.the population has moved to the urban areas but still it has a rich
:43:05. > :43:12.agricultural heritage. I think this type of ritual expresses that.
:43:13. > :43:23.Chicken is done. Oh, it is finished? Wonderful. There goes the head! He
:43:24. > :43:31.is cracking it open. That looks good.
:43:32. > :43:42.It is spicy, that is wonderful. There is that bamboo fragrance. And
:43:43. > :43:45.the beautiful, delicate sweetness. It is beautiful. They have their
:43:46. > :43:52.tradition and it is nice that they maintain it.
:43:53. > :43:59.Ken, that looked like a mad trip. What was the best thing? Discovering
:44:00. > :44:05.things and being with Ching-He Huang. There is a 32 year gap
:44:06. > :44:10.between us and things that she discovered and I just love her to
:44:11. > :44:13.bits. She is lovely, such a lovely, gentle soul.
:44:14. > :44:16.Still to come on today's show: Tom Kerridge is at home cooking
:44:17. > :44:19.He's making a hearty pollock, chorizo and chickpea stew
:44:20. > :44:27.And it's almost omelette challenge time!
:44:28. > :44:44.Neither of you are going to be chicken! Don't forget, they need to
:44:45. > :44:50.be egg sectional. Will Jimmy be getting food heaven or food help?
:44:51. > :44:56.Albeit -- all will be revealed at the end of the show. Now it is Ken's
:44:57. > :45:01.turn to cook. We are cooking a classic noodle dish
:45:02. > :45:09.that we usually have after dim song. I am going to put you to work. --
:45:10. > :45:16.dim sum. What you need to do with the noodles, actually, it's amazing.
:45:17. > :45:24.You can buy these in supermarket. These are fresh noodles. You don't
:45:25. > :45:33.need to go to Chinatown any more. That is because of you! Just blanch
:45:34. > :45:40.it for about a minute. Take it out, cover with sesame oil. What we want
:45:41. > :45:49.to do is fry the oil first in very hot oil. They are cooked but you
:45:50. > :45:57.want them crispy? Yes, super crispy. You have this contrast of textures
:45:58. > :46:02.in this dish. The chicken will be soft, while noodles will be nice and
:46:03. > :46:08.crispy and chunky. It is one of these things that kids just love. We
:46:09. > :46:23.will put half of an egg white in the chicken. You have written an
:46:24. > :46:34.autobiography. I believe that life is positive, unlike Jimmy. I have
:46:35. > :46:43.been cooking for 57 years now. You started when you are 11? Yes, I
:46:44. > :46:51.wasn't as young as Jimmy! You worked to your uncle's restaurant? For a
:46:52. > :46:59.30p an hour. Yes. Did that inspire you to get cooking? No! I thought
:47:00. > :47:03.you must be a masochistic you want to get into cooking. It was tough,
:47:04. > :47:12.it was hard. There was no money in it. I thought it was crazy. But one
:47:13. > :47:15.thing led to another. Of course, one I went to university, you have to
:47:16. > :47:22.eat. I wonder of cooking for all my friends. -- I wound up cooking. I
:47:23. > :47:30.remember coming back from studying in Europe, and somebody asked me if
:47:31. > :47:36.I would do a cookery class on Italian cooking. I said yes. I had
:47:37. > :47:44.managed the sum of $300, which I thought was a fortune. After two
:47:45. > :47:49.week so that she said, do you know anything about Chinese? I said, God
:47:50. > :47:57.I could do that blindfolded. You basically returned to what you knew.
:47:58. > :48:02.Exactly. How did the television, about? In the 1980s BBC was looking
:48:03. > :48:13.for somebody to do a Chinese cookery series. Matt Jeffrey had had her
:48:14. > :48:19.success with Indian. She is so instrumental in introducing me to
:48:20. > :48:26.the BBC. I am putting some salt and pepper on the chicken, egg white and
:48:27. > :48:30.cornflour. What does that do? It coats the chicken. It is a technique
:48:31. > :48:36.which Western chefs do not know. It is called a velvet thing. I will
:48:37. > :48:42.explain why. We put that in the fridge for about 20 minutes. This is
:48:43. > :48:49.nice and crispy. This is a popular technique? Yes, it is. We tend to do
:48:50. > :48:57.that for a delicate foods like fish or bronze. It keeps it moist.
:48:58. > :49:07.Murderer Jeffrey, I was just at the world Curry Festival, and I said
:49:08. > :49:14.when I received a lifetime achievement award, I'm not dead yet!
:49:15. > :49:24.She said to the BBC, they asked her if she knew somebody who could do
:49:25. > :49:36.it. She said, talk to Ken. Never looked back. Still enjoying it? I
:49:37. > :49:40.wouldn't be here! I did cooking for Jimmy -- think cooking for Jimmy and
:49:41. > :49:51.Sabrina is a joy for me. Take this off the heat. Cut the spring onions.
:49:52. > :49:57.The joy is all ours, really. Ken is my hero. If it wasn't for Ken, I
:49:58. > :50:08.would never have become a cook. That is sweet. In this book, Meister
:50:09. > :50:15.fried life... It is funny. It is a comedy. It is about all the funny
:50:16. > :50:28.things that happened to me. For instance, I had to cook all the duck
:50:29. > :50:32.from France. And I carried it in my carried on luggage. It was for the
:50:33. > :50:38.summit for the heads of state. I didn't get stopped! There is a
:50:39. > :50:48.fantastic picture of you from the 1970s. What are you doing? I am just
:50:49. > :50:54.putting it in the warm oil. It is not super hot. I am using the same
:50:55. > :51:05.oil. I am letting it sit. It cooks very slowly. That will be tender?
:51:06. > :51:11.Exactly. It will give it a nice velvety, silky texture. It is
:51:12. > :51:18.fantastic. When you show this to chef, they go crazy. You take this
:51:19. > :51:29.out and let it sit. It is partially cooked. Three quarters of the way.
:51:30. > :51:48.We are going to make our sauce. Soy sauce. Rice wine first. You say this
:51:49. > :51:53.is a classic dim sum... Yes. After dim sum, when I was a child, we
:51:54. > :51:57.would finish with noodles. The noodles are a symbol of long life.
:51:58. > :52:11.And we like that. A little water in that. Thank you. Some pepper. It is
:52:12. > :52:20.nice to have it peppery. This is the way we actually thicken our sauces.
:52:21. > :52:27.They make flour out of water chestnut. You didn't know that, I
:52:28. > :52:32.bet. I didn't. It is really delicious. The crowning glory of the
:52:33. > :52:46.sauce would-be oyster sauce. Oyster sauce was invented about 110 years
:52:47. > :52:54.ago by Mr Lee outside of Hong Kong. How it was invented, he was cooking
:52:55. > :53:01.some oysters with some spices. He forgot it. When he came down, it had
:53:02. > :53:11.boiled into a sauce. What is happening with this? When the sauce
:53:12. > :53:16.is done, put the chicken back in. That is going to thicken. I feel
:53:17. > :53:34.like a spare part. Is there anything I can do? Yes, get some zampone!
:53:35. > :53:42.Return the chicken into the sauce. Beansprouts should be added at the
:53:43. > :53:48.end. So everything is very gentle to this point. If you would like to try
:53:49. > :53:59.any of our recipes, visit the website. And we are ready. What I
:54:00. > :54:04.always try to do, even in the restaurants when I order this, I ask
:54:05. > :54:11.for the noodles to be set aside so I can pour the sauce on there. I don't
:54:12. > :54:16.want the noodles to get soggy. If you are doing this at home, sauce
:54:17. > :54:25.last minute. Yes. Throw this on here. It is not terribly conjugated.
:54:26. > :54:30.It is just the technique. We Cook in layers. We cook the chicken first.
:54:31. > :54:34.That is the greatness of Chinese cooking. This is crispy noodle with
:54:35. > :54:48.chicken. What does Jimmy think? Are you a fan
:54:49. > :54:59.of Chinese food? I love Chinese food. This man has good taste. This
:55:00. > :55:01.is a thing of beauty. You guys are such legends at this.
:55:02. > :55:04.Right, let's head back to Oxford to see what Jane Parkinson has
:55:05. > :55:33.chosen to go with Ken's knockout noodles!
:55:34. > :55:43.Ken's chicken with noodles is tasty. It has several wine options as long
:55:44. > :55:49.as you keep things Bright and breezy. One fantastic funny option
:55:50. > :55:53.would be this from Portugal. However, as good as it is, when I
:55:54. > :55:59.made this recipe last week I found the best match came from France. It
:56:00. > :56:10.is this. The Taste the Difference Bordeaux Sauvignon. It is as fresh
:56:11. > :56:18.and fruity as wine gets. Bordeaux is a haven that makes wine that is
:56:19. > :56:22.super fruity and great with food. This is so inviting the fresh. I can
:56:23. > :56:29.smell lemon grass and parsley and grapefruit. The crunchy freshness of
:56:30. > :56:35.this wine is great for cutting through the freshness of the
:56:36. > :56:40.noodles. The weight of flavour here is great for standing out the
:56:41. > :56:45.chicken and the stock. This is another fantastic speedy recipe. But
:56:46. > :56:46.now I hope you have time to sit back and savour this delicious Taste the
:56:47. > :56:54.Difference Bordeaux Sauvignon. Cheers! I love it. It has a slight
:56:55. > :57:03.pineapple type freshness. You are quite the connoisseur? I like my
:57:04. > :57:09.wine. And Psyche! Anything alcohol! He is a party chef. Ken was saying
:57:10. > :57:14.he was on this show when Gregg Wallace and Antony Worrall Thompson
:57:15. > :57:21.wore on it. That is how long you have been in this business. I was
:57:22. > :57:24.wondering if this is really cold blooded days. It is amazing. It is
:57:25. > :57:32.so soft. It was that little process that you did. It is all these steps
:57:33. > :57:35.that make things so good. We have been cooking for a long time. It is
:57:36. > :57:37.all in the technique. Right, let's catch up
:57:38. > :57:38.with Brian Turner and Janet Street Porter in
:57:39. > :57:40.Monmouthshire. They've collected some of the local
:57:41. > :57:56.produce to make some Now we've got our hands-on
:57:57. > :58:02.subdivisions locally produced ingredients, we are all set to cook
:58:03. > :58:07.it gives to celebrate Monmouthshire. I have invited some of the locals we
:58:08. > :58:16.have met along the way. Let's hope they approve. I am going to get some
:58:17. > :58:24.little Madelyn biscuits. And cared -- poached pears, post in honey and
:58:25. > :58:29.butter. It all centres around this honey, which comes from 200 yards
:58:30. > :58:35.just over there. You said they are biscuits but they are kind of spongy
:58:36. > :58:41.biscuits. That is correct, yes. The first thing we do is we take some
:58:42. > :58:49.sugar, Demerara sugar. A couple of eggs. And then vanilla seed. If you
:58:50. > :58:59.have not got vanilla pod, you can use vanilla essence. That works OK.
:59:00. > :59:06.Thanks to modern technology, were going to whisk this up. You need to
:59:07. > :59:13.beat that up. About twice its size and a lot lighter. It is almost
:59:14. > :59:25.there. It is foamy. Bags of air in there. These are so light and so
:59:26. > :59:31.tasty. You can see it is ready now. What I've got over here, I have got
:59:32. > :59:39.a pan on. I put some butter in there to make it nice and smooth. I'm
:59:40. > :59:49.going to put some of the wonderful honey in there. This smells so good.
:59:50. > :59:54.That goes in. It just wants to melt. Over here I have got some plain
:59:55. > :00:02.flour and I've got some baking powder.
:00:03. > :00:09.So then we take a spoon and we just carefully stirred this in. You have
:00:10. > :00:15.worked hard to put air in there. What you don't want to do is start
:00:16. > :00:20.knocking it down, OK? Now, we want to put in our butter and honey. They
:00:21. > :00:28.have all melted together. Pour it down the side of the bowl. Just stir
:00:29. > :00:35.it in. Not too fast. It is looking more like a batter. The problem at
:00:36. > :00:41.this stage is it is now becoming quite soft. I have found you need to
:00:42. > :00:46.put it in a fridge for about 30 minutes just to cool down. Put it in
:00:47. > :00:52.the fridge if you would, please. There is one in there. If you bring
:00:53. > :00:55.that out it would certainly help. As if by magic, Brian, I am back with a
:00:56. > :01:04.cold one! It is too good to be true, I was
:01:05. > :01:09.never going to get rid of you forever. You just twist the bottom
:01:10. > :01:13.little bit and put it in a container like this and then we can scrape it
:01:14. > :01:20.in there without it all coming out of the bottom, says he. It has got a
:01:21. > :01:25.bit stiffer. We don't want to knock the air out of it. These cook
:01:26. > :01:30.quickly. You have to put them in a warm place. These are best served
:01:31. > :01:42.warm. We have got these lovely Madelyn Moulds. We dust them with
:01:43. > :01:46.butter and brush them with flour. -- Madelyn moulds. They will spread
:01:47. > :01:53.across and they will also rise because of the baking powder. They
:01:54. > :02:00.need to go in the oven very quickly. Now put them in the oven, go. While
:02:01. > :02:06.she is away now cut these pairs up into a bicycle. We have some local
:02:07. > :02:13.butter on. It makes it into more of a desert than an after-dinner snack.
:02:14. > :02:19.Your slave is back. You did a good job there, well done. I am just
:02:20. > :02:27.icing these pairs. You do not want to pairs which are overripe. By dice
:02:28. > :02:35.is never that regular. I have been practising for a few years, lass.
:02:36. > :02:40.I'm going to use this lovely wine here. Can the assistant have some?
:02:41. > :02:55.Thank you. And we have that lovely honey. Put that in there. No sugar.
:02:56. > :03:07.Just pure, gorgeous... White wine, butter, honey. That is all it is.
:03:08. > :03:12.So, we will take a dish and the beauty of these, look, when you turn
:03:13. > :03:21.them out, it is the cooking side which is a fantastic colour. They
:03:22. > :03:24.look like shells. They do. We will just leave them around the dish. All
:03:25. > :03:36.I am going to do now is just put that lovely pair mixture with the
:03:37. > :03:41.honey in the middle. Just give that a little reduction so it is really
:03:42. > :03:46.nice and it reinforces the flavour, particularly of the honey. Just
:03:47. > :03:58.smell that. Is that good? Or is that good? It is just starting to thicken
:03:59. > :04:01.up there. There you have it. Just for you, Welsh Madelyn is with local
:04:02. > :04:21.honey and local wine and pairs. -- before our friends have a taste,
:04:22. > :04:30.tell me what you think. The honey is great, Gareth. The madeleine,
:04:31. > :04:38.divine. All right, your source is great expect yes!
:04:39. > :04:43.Great stuff. I saw a few of my friends in the audience there. Let's
:04:44. > :04:54.get some of your questions. First call is Daniel from Sheffield. Good
:04:55. > :04:58.morning. My question is for Sabrina about a spice which is at the back
:04:59. > :05:09.of the cupboard, what can I do to make it more interesting? I treat
:05:10. > :05:15.Sumac like citrus. If you're cooking fish, take the fish out once it is
:05:16. > :05:26.cooked, pop the Sumac in and a knob Leave knob of butter. It is less
:05:27. > :05:33.abrasive. Anywhere you think citrus sits well then Sumac has a home. Are
:05:34. > :05:45.you happy with that, Daniel? Great, when Q. Heaven or hell? Headland
:05:46. > :05:52.titbit! You have a tweaked for us? What is the best way to cook lamp
:05:53. > :06:01.Ozma heart or liver? -- what is the best way to cook lamb heart or
:06:02. > :06:07.liver? I would grill it. I live that you want it nice and pink otherwise
:06:08. > :06:11.you have to brave the heart. I would raise the heck out of it in a sauce
:06:12. > :06:19.and then put it in a pie or something like this so they would
:06:20. > :06:23.not see what it was! I am with you on that one! The next call is Mike
:06:24. > :06:31.from Bristol. Hello, I would like to know how to make a true sweet and
:06:32. > :06:39.sour sauce. A good sweet and sour sauce, start with a base that is
:06:40. > :06:44.like chicken stock, and the key to it is the balance between the suite
:06:45. > :06:51.and the sour, it cannot be too much one way or the other. You have to
:06:52. > :06:55.experiment. I like to use fresh fruit in it which has natural
:06:56. > :07:02.sweetness like pineapple and I go easy on the vinegar. Are you happy
:07:03. > :07:08.with that? I am absolutely delighted. Heaven or hell?
:07:09. > :07:14.Definitely heaven! And Rob from North Wales, what would you like to
:07:15. > :07:21.ask? There is an amazing farmers produce shop in Colwyn Bay
:07:22. > :07:29.yesterday. I bought the shop almost and some veal but I have not got a
:07:30. > :07:37.clue how to cook it. What peace? It is a loin. Treated like steak,
:07:38. > :07:40.exactly the same way. I like to serve it with a little lewd cheese
:07:41. > :07:46.butter and it sits very nicely with the veal because that is quite a
:07:47. > :07:58.delicate meat. And don't overcook it. Heaven or hell? It has got to be
:07:59. > :08:04.three strikes heaven! Yes! Out of time, guys. Ken, you are languishing
:08:05. > :08:13.down the bottom of the board here. Sabrina, you are wearing shades up
:08:14. > :08:15.here. I am going to put my all up here. Even though you grew up
:08:16. > :08:53.watching Ken, you want to beat him? Have we got a stop watch long enough
:08:54. > :08:55.for this? These guys don't even get frazzled. I always lose, so I don't
:08:56. > :09:09.care! A different technique there. You
:09:10. > :09:14.have ditched the wok this time. You usually do it in that. I have never
:09:15. > :09:28.heard so much music played over this segment. Ken is nearly there. You
:09:29. > :09:35.keep going. Is there time for a bit of cheese? If you like cheese, I can
:09:36. > :09:41.give you some cheese. I love cheese, I am like a big mouse! We have
:09:42. > :09:47.cheese over the top and a knob of butter. And seasoning as well. We
:09:48. > :10:02.actually stopped the clock, just so you know! Do they pay you enough for
:10:03. > :10:10.this? It looks a bit shoddy. I don't like omelettes. You are on the wrong
:10:11. > :10:17.show! I don't like them to drive. Is that your disclaimer.
:10:18. > :10:29.They are both seasoned and really nice. Are you quicker than last
:10:30. > :10:36.time? No, you are both incredibly slow. They are both going in the
:10:37. > :10:44.bin. We thought they weren't too good to be true but they are
:10:45. > :10:52.rubbish. Did you sing this? I do and it is now an advert on television.
:10:53. > :10:55.Still to come, Jimmy Osmond faces either his food heaven -
:10:56. > :10:57.Mexican marinated ribs - or food hell, traditional roast partridge.
:10:58. > :11:01.My Mexican feast of marinated ribs with fresh guacamole
:11:02. > :11:05.Game - a whole roast partridge wrapped in bacon
:11:06. > :11:07.and served with carrots, parsnips and squash.
:11:08. > :11:09.We'll find out what we're making after we all enjoy
:11:10. > :11:30.I am going to cook my version of moules marinieres with a British
:11:31. > :11:34.twist. This is ideal for special occasions because they are so quick
:11:35. > :11:36.and easy to knock up when you have crowds of starving people,
:11:37. > :11:56.especially wet, starving people. Sweat banana shallots. I in a
:11:57. > :12:04.brewery and I can't resist it. We are going to make hop tea bag. It
:12:05. > :12:08.might look odd, but by putting hops into a cloth, I am making my own
:12:09. > :12:15.infuser. It is something I have never tried before but experimenting
:12:16. > :12:19.is what it is all about. Then for the magic ingredient we are going to
:12:20. > :12:26.add some lovely dark ale. We will let it come up to the boil. It will
:12:27. > :12:37.take three to four minutes. The next job, a very hot pan. Into that, we
:12:38. > :12:43.are going to pour the muscles. -- mussels. Then we will pour in the
:12:44. > :12:52.beer stock. Give it a good shake. Leave them to cook. You are just in
:12:53. > :12:59.time, Chief, have a taste of one of those. Tasty? Absolutely brilliant,
:13:00. > :13:06.thank you very much indeed. Rock and roll. To finish off, I am draining
:13:07. > :13:12.the mussels, and a drop of creme fraiche into the cooking liquor ads
:13:13. > :13:17.are fantastic sharpness to the dish. I'm going to add some chopped
:13:18. > :13:21.tarragon, chopped chervil and chopped parsley. All of the herbs
:13:22. > :13:26.going at the last minute so they keep their colour. Then I will add
:13:27. > :13:31.the mussels back to the liquor. Mussels are perfect for a big party,
:13:32. > :13:41.whether it is a family do or even at's birthday you are cooking for,
:13:42. > :13:43.they will feed bunch of people quickly and easily. Get in there,
:13:44. > :13:49.proper portion. You need a proper portion, you are a growing boy, I
:13:50. > :13:55.can see! I need some for my husband. Is your husband to shy? Where is he?
:13:56. > :13:58.You ain't getting some until you come and get a bowl yourself! There
:13:59. > :14:13.you go. Proper good. flour and I've got some baking
:14:14. > :14:21.powder. If you're feeding a crowd,
:14:22. > :14:27.casseroles are always a winner. My next dish will not only save on
:14:28. > :14:30.washing-up, it is a taste sensation. There is a pub in Norfolk with a
:14:31. > :14:37.fantastic chef. One of his best dishes was a salt cod microfiche
:14:38. > :14:48.with chorizo. I'm using pollock instead of Connacht. -- code. I like
:14:49. > :14:51.to salt the fish to four the flesh. I am going to use a pinch of
:14:52. > :14:56.saffron. A little bit of saffron goes a long way. Apparently saffron
:14:57. > :15:06.in weight is more expensive than gold. I am going to mix that good
:15:07. > :15:13.quality sold. A layer of clingfilm. I'm going to sprinkle the salt and
:15:14. > :15:18.saffron risk -- mix. The remainder of the salt goes on top. I am going
:15:19. > :15:23.to wrap the fish in the clingfilm. The fish will simply sit in the
:15:24. > :15:29.fridge for about two hours and cure, while taking on the incredible
:15:30. > :15:32.saffron flavour. Next, to close of garlic. -- two. Some finely chopped
:15:33. > :15:44.chilly. -- chilly. This gets ready for the chorizo.
:15:45. > :15:49.There are so many different types of chorizo sausage. You can get dry
:15:50. > :15:54.cured. Ones like these, which are perfect for cooking. I'm going to
:15:55. > :15:59.gently cook it out. Let those chorizo fats render down. This is
:16:00. > :16:04.the perfect point to add another layer of flavour. This time with
:16:05. > :16:12.spice. Koeman, cinnamon and smoked paprika. They all will -- work
:16:13. > :16:15.wonderfully with this dish. There is a pungent smell coming from this
:16:16. > :16:23.plan. The flavours are strong and powerful. Now for the lovely nutty
:16:24. > :16:28.chickpeas. These chickpeas have already been soaked overnight and
:16:29. > :16:31.cooked. And that they are at that point where they give under a little
:16:32. > :16:39.bit of pressure. I know that feeling. Canned chickpeas will also
:16:40. > :16:45.do the job. There are lovely little caramelised bits, lots of flavour
:16:46. > :16:49.sticking to the pan. Next, chopped tomatoes, good quality chicken stock
:16:50. > :16:54.and bring it to the boil. I am going to stick a whole pan, without a lid,
:16:55. > :16:59.into a medium oven for about 45 minutes. If the lid is off, the stew
:17:00. > :17:15.will reduce down and the flavour will get more intense.
:17:16. > :17:23.My pollock has been curing for about an hour and a half. The fish is
:17:24. > :17:27.beginning to firm up. It is dead important to watch the fish for a
:17:28. > :17:34.good few minutes to remove the salt, leaving behind the amazing colour
:17:35. > :17:37.and taste from the saffron. Chorizo stew is fantastic, bubbling away. I
:17:38. > :17:42.am going to sit this on top of the chorizo and chickpeas. It goes back
:17:43. > :17:55.into the medium oven for about ten minutes. I could happily eat this
:17:56. > :18:05.now, but you should add a bit of green. A few handfuls of spinach
:18:06. > :18:13.will do nicely. Look at that. It is amazing. Beautiful, sweet, spicy,
:18:14. > :18:23.robust stew. Put that in the middle of the table and everybody will be
:18:24. > :18:35.happy. This, my friends, is so good, it's almost too good to share.
:18:36. > :18:43.Time to find out whether Jimmy will face his food heaven or Hell. I
:18:44. > :18:47.think it is going to be heaven. Because everybody has a fascination
:18:48. > :18:54.for Mexican food. You don't have a lot of it over here. It is quite
:18:55. > :18:59.pricey year as well. In America it's not very expensive. I went to Mexico
:19:00. > :19:09.recently and had some shocking Mexican food. Bad shocking! This was
:19:10. > :19:14.your idea. Mexican heaven. I'll marinate these beef
:19:15. > :19:17.ribs and then serve them with a corn and tomatillo salsa
:19:18. > :19:19.and my own homemade guacamole and tortilla chips
:19:20. > :19:21.Or could it be hell? Game - I'll roast this lovely whole
:19:22. > :19:24.partridge wrapped in bacon and sage and serve with game crumbs,
:19:25. > :19:26.bread sauce, carrots, parsnips and another one
:19:27. > :19:38.of your hells, squash! All our callers went for heaven.
:19:39. > :19:45.These guys also went for heaven. Let's get rid of the little bird and
:19:46. > :20:03.everything else. This is from the rib. Did you just call me Donnie?!
:20:04. > :20:08.Sorry! I've got a knife. If I was to be compared to anybody, I would want
:20:09. > :20:14.to be compare it to my Donnie. I think he is very cool. When people
:20:15. > :20:21.say, Marie, you look fantastic, it makes me very nervous! Look what
:20:22. > :20:28.you're doing. I feel so helpless. What do I do? I'll talk you through
:20:29. > :20:39.this. You can do this for me. This red is taken from the top. We need
:20:40. > :20:48.to cut across. Served medium rare. Delicious. Ken is making some Graco
:20:49. > :20:53.Molly. -- Graco Molly. -- whack a mole. We need to make the marinade.
:20:54. > :21:02.If you can put that in the blender over there. Along with a Shellard, a
:21:03. > :21:22.couple of pieces of garlic. -- shallots. Here is the chilly. Some
:21:23. > :21:35.coriander. Start mixing that hope. Keep that going. Keep your finger on
:21:36. > :21:41.it. You want a paste. The more you do it, the greener it will become.
:21:42. > :21:45.It is not a hard job. It is one button. We are going to get some
:21:46. > :21:54.lines in there as well. Squeeze those in. OK, so you are coming back
:21:55. > :22:00.here to do this tour at Christmas? I am. I started doing five of these
:22:01. > :22:07.shows and it ended up being 27. I start the Christmas show in America.
:22:08. > :22:12.I will be back on the 14th. I am starting on the Isle of Wight. We go
:22:13. > :22:18.clear across the country. Wherever there is not a panto. I love panto.
:22:19. > :22:23.It is quite fun to have an alternative where families can come
:22:24. > :22:27.to the Christmas show and no words. We sing a little bit of George
:22:28. > :22:35.Michael. We need to get you up their!! Why not? I'm watching you
:22:36. > :22:42.cook. I can cook a bit but I cannot sing! He should stick to cooking! It
:22:43. > :22:48.is a bit early to talk about Christmas but it is great fun. It is
:22:49. > :22:55.not because it is your thing. You get excited about it. I do. You have
:22:56. > :23:05.to plan ahead. Absolutely. That will do. But we do beforehand was that,
:23:06. > :23:15.basically. You have got the ribs. They get marinated. In all of those
:23:16. > :23:20.nice juices. Excuse my hands. And then, yes, stick it in the fridge.
:23:21. > :23:26.The line will help to tenderise it as well. A little bit of salt. All
:23:27. > :23:30.those cracking flavours. So that is that. We are going to season that up
:23:31. > :23:40.a little bit more. We will use that to finish dressing. How are you
:23:41. > :23:48.doing, Ken? I hope you're making it nice and spicy. And chunky. I like
:23:49. > :24:03.chunky. This takes no time at all. This meat is nearly done. Let's
:24:04. > :24:14.grill that. The corn is getting grilled. Stir that through. That is
:24:15. > :24:20.it, really. Very easy. Something else I learnt about you, which is
:24:21. > :24:27.very interesting, you wrote and illustrated a children's book. Yes.
:24:28. > :24:35.My family has done another biography. I am a cartoonist. Who
:24:36. > :24:46.wants to read an autobiography? Don't say that to Ken! I like Kens.
:24:47. > :24:53.Ken's is very good! I just wanted to come with this story for little
:24:54. > :24:56.kids. I have four kids. I had a self-esteem issue when I was
:24:57. > :25:01.growing. I came from a massive family and I was like, do I even
:25:02. > :25:05.matter? I found that everybody matters. That is what this book is
:25:06. > :25:12.about. They use it in schools in America. It was worthwhile doing. It
:25:13. > :25:16.is about my life and how I found my small little piece of the puzzle
:25:17. > :25:24.that kind of helped all the people I love the most. Of all the things
:25:25. > :25:30.that you have done, is there one moment in time where you think, that
:25:31. > :25:35.will define me? This is the one that I will look back and remember. The
:25:36. > :25:41.coolest thing for me isn't the big experiences or the people I work
:25:42. > :25:45.with. It is about my family. I put them all back together for a
:25:46. > :25:51.television show I produced. We toured the world one last time, all
:25:52. > :26:00.seven. I can remember being there in this arena and remembering that
:26:01. > :26:04.there would not be the Osmonds if it wasn't for the rest of the family.
:26:05. > :26:07.It was one of those family moments where it wasn't about you but it was
:26:08. > :26:12.about being involved in something bigger than you. My family, which I
:26:13. > :26:19.love the most. It was one of those neat moments. What about you? My
:26:20. > :26:31.defining moment? It is a bit early for that. I'm not that old either!
:26:32. > :26:39.These questions put you on the spot. Sorry. No, it's great fun. We should
:26:40. > :26:52.be asking Ken what his defining moment in cooking was. Was it a
:26:53. > :26:59.fancy dinner? No. I realised when I was cooking I wasn't screwing it up!
:27:00. > :27:12.Maybe I do know how to cook. You do. That guacamole looks amazing. Look
:27:13. > :27:18.at you go. Ken, when I don't cook British food, I go to food is always
:27:19. > :27:28.Chinese. What would your speak? I absolutely love it. What would your
:27:29. > :27:39.go to food the? Other than Chinese? Mexican. Italian. I love Italian. I
:27:40. > :27:44.love Moroccan food. I like anything you can put in your mouth that is
:27:45. > :27:56.good. So the one we have got to go with this is this. It is Joao
:27:57. > :28:03.Portugal Ramos Reserva. This is amazing. I can't believe how calm it
:28:04. > :28:22.is this morning. This is our defining moment. Ladies first. You
:28:23. > :28:27.try the wine. Grab some irons. You really are into your wine. Try it.
:28:28. > :28:33.Have you had a chance to try anything? No, it would be against my
:28:34. > :28:37.culture. Get in there. Good wine. Well that's all from us today
:28:38. > :28:39.on Saturday Kitchen Live. Thanks to the sublime
:28:40. > :28:41.Sabrina Ghayour, the legend that is Ken Hom, our
:28:42. > :28:44.fantastic studio guest Jimmy Osmond and Jane Parkinson for all her
:28:45. > :28:46.excellent wine picks. All the recipes from the show
:28:47. > :28:48.are on the website, Next week John Torode is here and
:28:49. > :28:54.I'm back next in a few weeks! Don't forget Best Bites
:28:55. > :28:58.is on tomorrow morning at 9.15