:00:00. > :00:32.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:33. > :00:36.I'm joined by two wonderful chefs from opposite sides
:00:37. > :00:39.The unofficial poster boy for all things Norfolk.
:00:40. > :00:41.He's doing for East Anglian produce what David Beckham
:00:42. > :00:44.has done for Y-fronts, Galton Blackiston.
:00:45. > :00:46.And someone who's made a massive effort to get here,
:00:47. > :00:50.Welcome back, the wonderful Annabel Langbein.
:00:51. > :01:01.Good morning to you both. Galton, what a building that was, how will
:01:02. > :01:08.you live up to that? I'm going to do seasonal food, wild sea bass, new
:01:09. > :01:14.potatoes, broad beans, samphire, champagne and Brown shrimp sauce.
:01:15. > :01:19.You'll love it. That's a local thing? That's how I've always known
:01:20. > :01:25.it, ever since I was this high. That's in one of your old books as
:01:26. > :01:31.well? Potentially. You have a revelation for us, Annabel? Yes, the
:01:32. > :01:38.transformation or ingredient, aquafaba, the juice from chickpeas.
:01:39. > :01:42.Oh, finger food. Yes, and Sang Choy Bao. That looks delicious.
:01:43. > :01:45.There's more great recipes to go with those two in our archive
:01:46. > :01:47.films from Rick Stein, The Hairy Bikers, Brian Turner
:01:48. > :01:49.with Janet Street Porter and James Martin.
:01:50. > :01:52.Our special guest today is making me more than a little bit nervous.
:01:53. > :01:54.As well as being an award-winning writer, musician and broadcaster
:01:55. > :01:57.he just so happens to be one of the most fearsome food
:01:58. > :02:02.Please welcome to Saturday Kitchen, Jay Rayner.
:02:03. > :02:10.Good morning. How are you? I'm very well. Don't be afraid, I am lovely,
:02:11. > :02:14.I've been invited into your kitchen, I know my manners. You are cuddly
:02:15. > :02:21.today. Look, I've been going to the gym a lot! What do you do there?
:02:22. > :02:27.Watch telly. I am addicted to the cross trainer but enough about me.
:02:28. > :02:33.Not enough about you. You are also here to face food heaven, food hell.
:02:34. > :02:37.Presumably you've got a big list of food heaven 's? Enormous list. One
:02:38. > :02:42.you are going for today is lamb breast which I do love. It was once
:02:43. > :02:47.cheaper but now everybody is doing it. It's a gentrified ingredient. It
:02:48. > :02:52.is still cheap in my neck of the woods, let's hope the price does not
:02:53. > :02:55.go up. Most butchers give it to people to give to their dogs or mint
:02:56. > :03:06.sets. That's exactly what I deserve, dog food! What about food hell? I've
:03:07. > :03:11.gone from accession. It's a sort of confused protein -- I've gone for
:03:12. > :03:18.monkfish. I have this thing with eel, is it meat, is it fish? I'll be
:03:19. > :03:23.honest a lot of cooks don't know how to cook it. I'd had more horrors
:03:24. > :03:30.with monkfish than almost any other things. Let's hope I'm not cooking
:03:31. > :03:34.it later. How lucky am I? Cooking for a food critic on live TV. It
:03:35. > :03:37.will be fine! What could go wrong? So Jay's given me lamb breast
:03:38. > :03:40.and monkfish to work with. For his food heaven,
:03:41. > :03:42.I'm going to cook the lamb First I'll slowly braise
:03:43. > :03:45.it with onion, celery, It's cut into slices rolled
:03:46. > :03:49.in breadcrumbs and deep fried. It's served with asparagus,
:03:50. > :04:01.anchovies and leeks vinaigrette. Which you have a recipe for in your
:04:02. > :04:01.book. I do, it's a classic, it's great.
:04:02. > :04:05.Or Jay could be having his food hell, monkfish and I'm going to use
:04:06. > :04:10.The fish is rolled in cumin and curry powder then pan roasted.
:04:11. > :04:13.It's served in medallions with a spicy beetroot pickle
:04:14. > :04:17.made with garam masala and black onion seeds.
:04:18. > :04:21.And I'm using quinoa because Jay's not keen on that either.
:04:22. > :04:32.I'm not a big fan. Do you feel lucky? Anyway, you are very honest
:04:33. > :04:37.with your choices. No, absolutely. There are a whole bunch of things.
:04:38. > :04:39.As a critic I had to eat almost everything but there are certain
:04:40. > :04:44.ingredients that my eye doesn't leap to when I see them on the menu and
:04:45. > :04:53.my heart doesn't swell with joy. Let's see what the viewers go for.
:04:54. > :04:55.We will find out what he gets at the end of the show.
:04:56. > :04:59.If you'd like the chance to ask any of us a question today then call
:05:00. > :05:07.And if I do get to speak to you, I'll be
:05:08. > :05:11.asking if you want Jay to face either food heaven or food hell.
:05:12. > :05:13.You can send us questions through social media
:05:14. > :05:19.But if you're watching us on catch-up then please don't
:05:20. > :05:33.Shall we get some food? You are up, Carlton, what do you want me to do?
:05:34. > :05:36.I'm going to tell you what to do, make champagne sauce. It is a
:05:37. > :05:41.classic source, you sweat of the shallots, carrot. Carrots the
:05:42. > :05:49.sweetness? Yes, and sliced the button mushrooms. You can add fish
:05:50. > :05:54.stock and some champagne. And is this a restaurant type dish, home
:05:55. > :05:58.dish? It can sit very happy either way. I'd prefer to do it at home
:05:59. > :06:02.because I do it in one large pan and everything goes into it. But it
:06:03. > :06:09.could sit very happily in a restaurant. In Brecel I did spot it
:06:10. > :06:13.from one of your old books actually. You did -- in rehearsal. It reminded
:06:14. > :06:17.me, you have recipes you used to like some time ago and then you
:06:18. > :06:20.forget about them, then go back to them and think actually that was
:06:21. > :06:33.really good and this is one of those. But it is heavily what I am
:06:34. > :06:39.about. It is in season now? It is very seasonal, yes. I am going to
:06:40. > :06:42.fry some shallots with garlic. Presumably these are getting
:06:43. > :06:50.strained out? Yes, you don't have to but that's what I would do. Sauteed
:06:51. > :06:55.in a little bit of butter, right? Perfect. So why champagne? Can you
:06:56. > :07:00.guys, rather than just sitting there, will you pop these broad
:07:01. > :07:06.beans? What's it going to do to my manicure! I haven't washed my hands.
:07:07. > :07:14.This is my only chance that I get to tell people what to do. And
:07:15. > :07:21.mushrooms as well, right? Yes, sliced them. What's the idea with
:07:22. > :07:27.champagne? It's quite decadent. You could use white wine quite happily.
:07:28. > :07:34.Probably the one bottle always left half full at my house. What's that?
:07:35. > :07:38.Champagne. Half full! I have that much and then I can't drink any
:07:39. > :07:50.more. You don't find any half bottles of champagne in my house.
:07:51. > :07:56.Ayew double pod in these? I am, and before you criticise me... Relax,
:07:57. > :08:00.everyone! We are all on tenterhooks because of you. Because of the time
:08:01. > :08:08.of year and because the broad beans are large, they do need double
:08:09. > :08:13.podding. I want to talk about these, these were dubbed yesterday. You
:08:14. > :08:18.will have an opinion on this, Mills. When my parents sent me down the
:08:19. > :08:29.garden to dig potatoes, they would do this, and the skins would just be
:08:30. > :08:35.like that. It was beautiful. They would take the skin off? They are
:08:36. > :08:40.few and far between nowadays and I love them. I think we should hold
:08:41. > :08:46.this back and have a glass to toast the Welsh nation after the football
:08:47. > :08:53.last night. Wasn't it incredible? Ayew Welsh today? Today I am Welsh,
:08:54. > :08:57.yes. You do flip and change with the season! It was something else,
:08:58. > :09:02.wasn't it? We were watching in the bar of the hotel and it was an
:09:03. > :09:09.incredible performance. You've got to get a move on by the way. Yes I
:09:10. > :09:12.have. They were all watching this on the screen down at Kate Humble's
:09:13. > :09:20.farm. Instead of yapping, just get on with it. What else do you want?
:09:21. > :09:25.Shrimps, fish stock going in there. New potatoes have been cooked,
:09:26. > :09:31.obviously. What variety of potatoes are they? They are unmarried is, but
:09:32. > :09:40.they are just a good potato. You can use any variety of new potato.
:09:41. > :09:53.Premium waxy. Ayew finding any shortage of samphire? I love the way
:09:54. > :10:00.you pronounce it. No, there is at moment because it has only just come
:10:01. > :10:04.up now. It is on menus, I never used to see it on menus apart from if I
:10:05. > :10:10.happened to be on the Norfolk coast, now it is everywhere. That's true.
:10:11. > :10:20.It is literally coming up now and I picked this myself. I didn't notice
:10:21. > :10:26.it being short. You are getting Joe Public going down there and picking
:10:27. > :10:29.it, lots of it being picked, yes. British samphire is very different
:10:30. > :10:34.to the stuff from abroad, isn't it? Yes. Not quite as salty, and a
:10:35. > :10:41.different texture. Keep an eye on that. You are all right. It is just
:10:42. > :10:46.one of those seasonal gems, like asparagus. It's here for six weeks
:10:47. > :10:53.and then it goes. But those six weeks are very important and you use
:10:54. > :10:56.it. You use it to death? I do. Unashamedly use it to death. In the
:10:57. > :11:01.same way you would asparagus, when it is there, use it. If you'd like
:11:02. > :11:08.to put a question to any of us later, call this number. But if you
:11:09. > :11:12.are watching us on catch up please don't call because lines are closed.
:11:13. > :11:17.What I want to talk about is this Philip of wild sea bass. Wild sea
:11:18. > :11:21.bass is another thing they are running now. The North Sea isn't
:11:22. > :11:28.full of a lot but sea bass is one of the things that is quite plentiful.
:11:29. > :11:40.What we do is weedy scale it, pin bowling it, and then... Shall we
:11:41. > :11:44.cook it? OK. Time is pressing. Is there any harm in using farmed? I
:11:45. > :11:49.didn't think you'd get the same flavour. They are quite flabby as
:11:50. > :11:54.well, farmed fish. They are flabby. You can get farmed sea bass which
:11:55. > :12:00.are this big, and they are half the price. Sea bass is one of these
:12:01. > :12:05.things which I personally think, the bigger the size the better the
:12:06. > :12:15.flavour. These little ones, they are OK, they are good. Jay, somebody has
:12:16. > :12:18.said on social media, as a food critic, do you think you should be
:12:19. > :12:22.able to cook well to be taken seriously? I think it will be
:12:23. > :12:25.obvious from the stuff you write if you do not know one end of the
:12:26. > :12:31.kitchen from the other. The bottom line is mine is a writing job, not
:12:32. > :12:36.an eating job, and I am in Clwyd for how I write, not for how I eat. But
:12:37. > :12:39.if that writing lacks authority is because you don't know the
:12:40. > :12:42.difference between a mayonnaise that has split and one that hasn't, or
:12:43. > :12:49.fish that has been overcooked, it will be completely obvious. Do you
:12:50. > :12:55.need to start by being a good eater? You need to be a good eater.
:12:56. > :13:00.Samphire gets thrown in here. Again, blanch it. I know you don't like the
:13:01. > :13:07.word blanch. I don't like baked, either. Do you have words you don't
:13:08. > :13:12.like? Garnish. I hate it. It sounds like super fluency into syllables.
:13:13. > :13:17.If it is just there to garnish, don't put it on. It has a point or
:13:18. > :13:26.it doesn't. What about when you see things like pan-fried? Oh, you
:13:27. > :13:35.didn't fry it in the sink then?! And that actually has a meaning, it is a
:13:36. > :13:48.culinary turn but it is a bit much. Touch more champagne? Whoa! Sorry, I
:13:49. > :13:51.did not mean to do that. Galton was late for rehearsal yesterday, you
:13:52. > :13:55.made the taxi stopped to get another jumper. Every time he comes to
:13:56. > :14:01.London he buys another pastel coloured jumper. We are almost
:14:02. > :14:10.there. Brown shrimps go in at the end. If you wanted to add herbs you
:14:11. > :14:18.could. Are we good to go? Yes, yes. Sorry to rush you. I am, yes.
:14:19. > :14:33.Lightly season it. Put a nice little pile on there, would you? How is the
:14:34. > :14:40.fish looking? Only just. It needs to rest, then it will be cooked. It
:14:41. > :14:47.needs to rest, guys, please. Loads of time, then. Galton, there was a
:14:48. > :14:54.ban about a month or so ago on fishing for wild bass? There is.
:14:55. > :15:00.That's gone, has it? I don't think so. The ban has been lifted. As far
:15:01. > :15:06.as I'm aware. You see, I'm several. It has been lifted, let's not worry
:15:07. > :15:10.about that. Where I come from, they come to me at the back door, they
:15:11. > :15:16.give me a bag of fish and say, will you pay cash. So that is wild sea
:15:17. > :15:17.bass, brown shrimps champagne sauce, new potatoes and samphire. Looks
:15:18. > :15:40.beautiful. Right, the first dish. It looks very
:15:41. > :15:49.pretty. I like ingredients that are seasoning it for you. The shrimp and
:15:50. > :15:56.the brown shrimps. I would always rested a little bit, to be fair. How
:15:57. > :16:03.long would you rest it is Mac you have not overcooked fish. It is
:16:04. > :16:07.almost as assembly of really good ingredients and when everything is
:16:08. > :16:10.as good as this you just need to know how much to put on the plate.
:16:11. > :16:12.Fabulous food like this needs a top wine to drink with it.
:16:13. > :16:16.Our expert, Olly Smith has been in Surrey this week so let's see
:16:17. > :16:23.what he's picked out to go with Galton's bass.
:16:24. > :16:27.The great British strawberry is in season.
:16:28. > :16:38.I have come to this farm in Surrey. I have taken shelter in the tunnel
:16:39. > :16:58.and before we pick the wines for this week's show, let's kick some of
:16:59. > :17:02.these. Lovely. What a whopper. With Galton's seasonal sea bass bonanza
:17:03. > :17:08.you might be tempted by this Austrian wine that works well with
:17:09. > :17:18.samphire. However, with that champagne and brown shrimp sauce, a
:17:19. > :17:23.richer white wine, so I am selecting this white burgundy. It comes from
:17:24. > :17:31.France's burgundy, the world capital of top-quality Chardonnay. The
:17:32. > :17:35.vineyards have been finessed in the hands of Romans, monks, even
:17:36. > :17:39.royalty. There is a tradition of using oak to enhance the blend to
:17:40. > :17:43.get depth and complexity and this example comes from the south, a bit
:17:44. > :17:52.more sunshine, which gives a fruity resonance to the wine. That is top
:17:53. > :18:00.class. That is a 3-piece suit for T-shirt cash. There is an elegance
:18:01. > :18:04.and purity that is spot on with salty ingredients in the dish coming
:18:05. > :18:11.from the samphire and bacon and you need for that zip and this wine is
:18:12. > :18:18.irresistibly zesty. And you have the champagne and brown shrimp sauce
:18:19. > :18:33.with the buttery potatoes and the kookiness of the wine rounds it out
:18:34. > :18:37.to make it a peachy pairing -- oak. Do you think you could carry off
:18:38. > :18:46.that jacket? I did not notice the jacket! What about you, good wine?
:18:47. > :18:50.Crisp and fresh. I can imagine not realising I had got to the bottom of
:18:51. > :19:00.the second bottle. I have been in recovery for a while! It is an
:19:01. > :19:04.industry where you are around a lot of wine and you have to watch it and
:19:05. > :19:11.I am watching it right now. It is delicious and creamy. Very nice.
:19:12. > :19:19.Annabel you will be cooking for us. I will make some lettuce cups with
:19:20. > :19:27.prawns and mango and avocado with an aquafaba dressing and a stir-fry. In
:19:28. > :19:33.a lettuce cup. You can ask a question if you call this number...
:19:34. > :19:37.We need your calls by 11am today. You can send questions by Twitter.
:19:38. > :19:40.Right, let's head to Greece for more food adventures with Rick Stein.
:19:41. > :19:43.He's visiting the home of one of his all-time heroes today
:19:44. > :20:10.This is a bit of hero worship for me, because it's the home
:20:11. > :20:13.He was an adventurer and a great travel writer.
:20:14. > :20:15.As a young man, he walked the length of Europe to Istanbul.
:20:16. > :20:20.He was also a hero in the true sense of the word.
:20:21. > :20:23.His exploits in the Second World War were made into a film in the '50s
:20:24. > :20:30.A young and dashing British officer kidnaps a German general.
:20:31. > :20:43.Patrick Leigh Fermor is one of those Englishmen who the Greeks take
:20:44. > :20:45.to their heart, like Byron, like Admiral Codrington
:20:46. > :20:58.But once you're their friend, you're their friend for ever.
:20:59. > :21:06.I've heard about his study, but to come here is just fabulous.
:21:07. > :21:09.I mean, my first feeling is like he's just sort of left to go
:21:10. > :21:13.and buy something down in the village.
:21:14. > :21:19.I mean, I just love studies like this, where everything's left
:21:20. > :21:22.as it was and you get such an impression of what somebody
:21:23. > :21:29.is like by their books, more than anything else.
:21:30. > :21:31.I mean, there we've got Deborah Devonshire, his best friend.
:21:32. > :21:46.They wrote to each other all the time.
:21:47. > :21:48.This is Elpida, Patrick Leigh Fermor's housekeeper and cook.
:21:49. > :21:53.You can't have a programme about Greek food without moussaka.
:21:54. > :21:59.Did Patrick Leigh Fermor, did he like a moussaka?
:22:00. > :22:09.And I made a pot for four and he ate it all and then
:22:10. > :22:20."But from now on, I will eat it from you."
:22:21. > :22:26.Elpida told me her secret of a good authentic moussaka is to
:22:27. > :22:31.fry all the vegetables in olive oil first.
:22:32. > :22:37.That's potatoes, the aubergines and courgettes.
:22:38. > :22:41.Put aside and let them cool and drain.
:22:42. > :22:45.Now, the minced lamb, fried in onion and garlic.
:22:46. > :22:51.She uses a good half dozen of these big, juicy tomatoes.
:22:52. > :22:54.There's no water, just the juice of the tomatoes.
:22:55. > :23:07.To be honest, I've never had moussaka with
:23:08. > :23:16.But it's really, moussaka to me, almost a vegetarian dish.
:23:17. > :23:19.I know it's got lots of mince in it, but it's really about these lovely
:23:20. > :23:21.Greek vegetables cooked in olive oil.
:23:22. > :23:27.And also, I notice you really fry the veg first.
:23:28. > :23:34.And is that the secret of a good moussaka?
:23:35. > :23:41.And have you got any more, Elpida, secrets of a moussaka?
:23:42. > :23:48.I cook it only with fresh tomatoes and without water at all.
:23:49. > :23:51.I cook it only with the tomato juice.
:23:52. > :24:00.I mean, I thought Mediterranean heat, not like India
:24:01. > :24:02.when we were filming there, drenched in sweat.
:24:03. > :24:16.So, I'm sure you know about layering the dish.
:24:17. > :24:19.First of all, potatoes, then a coating of minced lamb...
:24:20. > :24:35.Now, add the remainder of the mince on top.
:24:36. > :24:42.This is followed by a very creamy bechamel sauce, maybe 200 grams
:24:43. > :24:52.Put in about a litre and a half of full-fat milk.
:24:53. > :24:55.You need lots of this sauce to be layered on top to make
:24:56. > :25:02.Whisk it until it's thick and smooth.
:25:03. > :25:05.Turn off the heat, because you don't want the three
:25:06. > :25:11.Season well with lots of pepper and salt and then three-quarters
:25:12. > :25:20.Once that's done, grate, if you can get it, some graviera cheese.
:25:21. > :25:31.It's a hard sheep's milk cheese, a bit like manchego.
:25:32. > :25:34.Now then, how long in the oven, Elpida?
:25:35. > :25:37.How about 20 minutes, half an hour?
:25:38. > :25:40.Just to get brown on the top.
:25:41. > :25:53.Finally, a little blessing of the grated graviera cheese.
:25:54. > :25:58.And here it is in all its golden glory.
:25:59. > :26:06.A good moussaka home-made is a rare and many-splendored thing.
:26:07. > :26:09.Well, I think you know what I'm going to say.
:26:10. > :26:11.It's the best moussaka I've ever tasted.
:26:12. > :26:17.I think what I really love about it is it's so light.
:26:18. > :26:24.I think this is making me very excited, because what I want to say
:26:25. > :26:27.is people are quite rude about Greek food, but they don't get to taste
:26:28. > :26:32.I mean, this is seriously a world-class dish,
:26:33. > :26:56.Thanks. My mistake. He was a travel writer. Food occurred along the way
:26:57. > :27:00.but he was an elegant writer, it was about the shapes of the sentences.
:27:01. > :27:06.Would you think people are rude about Greek food? There is a great
:27:07. > :27:13.food writer in America saying never take advice on matters culinary from
:27:14. > :27:20.people who pickle cheese and put tree sap in their wine! I have spent
:27:21. > :27:23.time in Greece and there are fabulous dishes. You have to work to
:27:24. > :27:32.find them because they will not be the normal tourist restaurants. Rick
:27:33. > :27:36.Stein visited his writing heroes and this recipe is Elizabeth David, one
:27:37. > :27:42.of my writing heroes and you have an opinion on her. All I am doing, I
:27:43. > :27:50.have rump beef. I will put it in with a lot of onions and Bay leaves.
:27:51. > :28:19.I will make a dressing with parsley, chilli, what we're going to a snob.
:28:20. > :28:24.There were good ways of doing things and bad ways of doing things. There
:28:25. > :28:28.is one argument that by focusing on the food of France and
:28:29. > :28:32.Mediterranean, she set back any revolution that would happen in the
:28:33. > :28:39.UK. Because everybody decided British food was awful. She may have
:28:40. > :28:45.had a point. Eating in Britain in, there was not a great deal of great
:28:46. > :28:50.food. But she stands as a benchmark person, that we have come so far, we
:28:51. > :28:58.can have a critical opinion. This recipe came from one of books. A
:28:59. > :29:03.collection of her articles, from 55. It is amazing that we are still
:29:04. > :29:11.talking about it and using these recipes from that time. She was a
:29:12. > :29:18.particular kind of food writer who chronicled as much as offering
:29:19. > :29:23.suggestions for dinner and we should be grateful for that. Talking about
:29:24. > :29:32.collecting things, this links your book. Ten food commandments. I am
:29:33. > :29:39.playing a culinary Moses! I look super hot in flowing robes! How did
:29:40. > :29:43.it come about? I wanted to write ten essays. Normally when you write a
:29:44. > :29:48.book it is a single narrative and I have done that a couple of times and
:29:49. > :29:50.it is rewarding. But there are subjects not worthy of a whole book
:29:51. > :30:06.but worth examining in detail. Such is thou shalt eat with your
:30:07. > :30:11.hands. And by coveting what your neighbour is eating that is how food
:30:12. > :30:16.culture moves on. There are ten essays told in a fun style. How long
:30:17. > :30:22.are you putting it in the oven? 140 degrees, about two hours.
:30:23. > :30:29.Marvellous, that should give me enough time to tell you about the
:30:30. > :30:35.book! Essays written in, I hope, as like the style as possible, with
:30:36. > :30:41.recipes. And how was that? Each little chapter has recipes in. It
:30:42. > :30:47.does. Your recipes? My recipes apart from the thou shalt by neighbours
:30:48. > :30:50.Ochs chapter, in which I got other people's recipes, and I am
:30:51. > :30:59.shamelessly saying, here are recipes, and I have some permission,
:31:00. > :31:05.apart from one which I made up. Was that the egg and travel? A single
:31:06. > :31:11.scallop with a pastry lid over the top. He cooked it for me... My
:31:12. > :31:15.terrible life, hey? I was trying to work out how he'd done it. How do
:31:16. > :31:22.you get a perfectly glazed pastry shell and not overcooked the
:31:23. > :31:27.scallop. It is about chilling everything at every stage. What's
:31:28. > :31:32.gone in there? You are good at this! Just in case you weren't watching,
:31:33. > :31:42.we've got parsley, Chile, garlic, anchovies. I love anchovies. And red
:31:43. > :31:54.wine vinegar. They've got to be salted anchovies. Great ingredient.
:31:55. > :32:05.Just told that. You see, I can cook! Good slug of olive oil. Keep that
:32:06. > :32:12.going. OK, parsley, anchovies, red wine vinegar, garlic, olive oil,
:32:13. > :32:19.chilli, that's it. This could be a rich, heavy dish but I will lighten
:32:20. > :32:25.it with some salad. Just for me? That's a marvellous thing. Do you
:32:26. > :32:30.like salads? I've got recipes on salad in the chapter on why you
:32:31. > :32:34.should not mistake foods for pharmacies. There is not a single
:32:35. > :32:39.food which will cure you of dementia or stave off cancer. I went to
:32:40. > :32:42.Cancer Research UK and said, is there anything which is a super
:32:43. > :32:47.food? They said it is just a marketing term. I don't agree. Read
:32:48. > :32:52.the science. The way we report science around food is appalling and
:32:53. > :32:55.misunderstood. People say there is a substance in blueberries that will
:32:56. > :32:58.stave off cancer, what they are actually saying is that at one point
:32:59. > :33:02.in the laboratory are concentrated form of that substance was found to
:33:03. > :33:13.have an effect on something which is not the same. What about anti-NGO
:33:14. > :33:21.Genesis? There are a whole lot of Ted talks about it. She's using
:33:22. > :33:25.really long words! I'm going to have to go and have a lie down after
:33:26. > :33:30.this. We know that aspirin comes from the Willow tree, and it is a
:33:31. > :33:34.bit like saying so if you've got a headache, go and lick the tree, it
:33:35. > :33:37.will not cure your headache. A balanced diet is vital for keeping
:33:38. > :33:45.healthy but super foods do not exist. Sometimes an hour and a half
:33:46. > :33:50.of TV is just not enough, is it? Back from super foods and onto your
:33:51. > :33:56.book. This is going to be a live round the country show as well, how
:33:57. > :34:02.will you do that? It's an hour of stand-up, basically. I use
:34:03. > :34:08.audiovisual things as a performer on stage. It is fun but it also has a
:34:09. > :34:11.point to it. I also invite the audience to come up with their own
:34:12. > :34:19.food commandments. If anybody wants to do that today. Food commandments?
:34:20. > :34:26.I've got a good one. Mine would be thou shalt not use unseasoned
:34:27. > :34:33.ingredients. I could argue that but we don't have time. Mine would be
:34:34. > :34:39.don't fall into the gravy. That's a very good one. Can I add one? I
:34:40. > :34:42.would like people in restaurants to leave their dietary requirements at
:34:43. > :34:48.home unless it's obviously life-threatening, that would be
:34:49. > :34:52.wrong. So many dietary requirements these days. I can't eat garlic
:34:53. > :34:57.question mark yes you can, you just don't want the smell. The one I did
:34:58. > :35:02.not put in the book, thou shalt serve your food on a plate. Don't
:35:03. > :35:06.put your bread in a flat cap because you are a restaurant in Yorkshire.
:35:07. > :35:11.Don't put the apple sauce in a miniature wheelbarrow. I'm not seven
:35:12. > :35:17.years old and it does not amuse me. If you are reviewing a restaurant
:35:18. > :35:23.and that happens, do you automatically mark them down on
:35:24. > :35:27.that? Yes, because most of these other serving implements are just
:35:28. > :35:30.not useful. Have you ever seen waiters trying to pick food up when
:35:31. > :35:36.it has been served on a plate? Very heavy slates. That's what I mean.
:35:37. > :35:38.They can't get their fingers under the things and it makes the whole
:35:39. > :35:44.thing miserable and I worry about them. You worry about waiters. I am
:35:45. > :35:52.nice. This could be the chapter in the next book. What, I am nice? You
:35:53. > :35:58.worry about waiters. We don't want to go that far, really. The live
:35:59. > :36:02.show is all over the country. In Horsham next week, Cardiff, Margate,
:36:03. > :36:07.all over the place. And how long is it going on for? I'll probably be
:36:08. > :36:10.touring that for the next two years. I just finished a show about lousy
:36:11. > :36:15.restaurant experiences and I performed it all over the country,
:36:16. > :36:21.all the way down to lime Regis. And I like performing live, it's fun.
:36:22. > :36:26.Would you say you are a natural show off? Do you have to be a natural
:36:27. > :36:30.show off to do what you do? I'm a wallflower, really. I really don't
:36:31. > :36:35.want to be out in front of the public. You love it, really. I do
:36:36. > :36:41.like performing. I also play jazz piano, I have a jazz quartet. I was
:36:42. > :36:44.fortunate enough to see it, being very drunk in a bar in London and
:36:45. > :36:48.suddenly Jay Rayner was there playing jazz piano and it was the
:36:49. > :36:54.most wonderful night. It is a lovely thing to be able to do. We do songs
:36:55. > :36:59.around food and drink, like black coffee, and I do a certain amount of
:37:00. > :37:03.material based on my experiences of growing up with a mother who was an
:37:04. > :37:09.agony aunt. I never told those stories before. They are all far too
:37:10. > :37:14.filthy to be told on television. Lets not do that, then. But late at
:37:15. > :37:20.night in a jazz club, playing to an audience. You are very, very good at
:37:21. > :37:24.it. Oh, thank you. I am not very good at it but I have worked at it
:37:25. > :37:28.very hard and I am surrounded by some brilliant musicians. This looks
:37:29. > :37:34.fantastic, I must say. I've always been a big fan of Elizabeth David.
:37:35. > :37:38.While Jay tucks into that, beef went in the oven with onions, butter,
:37:39. > :37:47.Bailey's for about two hours until it is tender, you can cut it with
:37:48. > :37:50.this spin. Parsley, anchovies, garlic, red wine vinegar, stood
:37:51. > :37:54.throughout the end. If you've got enough you could steer it through
:37:55. > :38:00.the whole pot and a bit of salad to lighten it up. Don't want to talk
:38:01. > :38:02.now, I am eating. Is it all right? It is absolutely lovely.
:38:03. > :38:05.So what will I be making for Jay at the end of the show?
:38:06. > :38:07.It could be his food heaven, lamb breast.
:38:08. > :38:10.I'll slowly braise it with onion, celery, carrot and a bay leaf.
:38:11. > :38:13.Then cut it into slices, roll it in breadcrumbs and deep fry.
:38:14. > :38:14.It's served with blanched baby leeks, asparagus,
:38:15. > :38:16.anchovies and homemade garlic and mustard mayo.
:38:17. > :38:18.Or it could be his food hell, monkfish.
:38:19. > :38:21.The fish is rolled in cumin and curry powder then pan roasted.
:38:22. > :38:23.It's served in medallions with a spicy beetroot pickle
:38:24. > :38:25.made with garam masala and black onion seeds.
:38:26. > :38:31.As usual, it's down to the guests in the studio and a few
:38:32. > :38:34.of our viewers to decide, and you can see the result
:38:35. > :38:43.How was that? Really very nice. That was almost reluctant. Not reluctant,
:38:44. > :38:46.it was fantastic. Now it's time for a recipe from Si
:38:47. > :38:49.and Dave, the Hairy Bikers. They're island hopping in Sweden
:38:50. > :39:39.today in search of the local lamb. This bite sized morsel's
:39:40. > :39:42.in the heart of the Baltic Sea. A three-hour ferry ride
:39:43. > :39:44.from the mainland. Gotland is famous for
:39:45. > :39:48.some fantastic produce. That sounds like a good excuse
:39:49. > :39:51.for a food tour, Kingy. Our first stop is Visby,
:39:52. > :39:55.one of the best preserved medieval Even better though, it's the place
:39:56. > :40:00.to taste the island's famous lamb. Apparently it's really good
:40:01. > :40:04.because the soil is limestone. It makes incredible
:40:05. > :40:06.veggies, incredible grass. The sheep eat it and you have
:40:07. > :40:14.the most wonderful lamb. Look at him, he could be
:40:15. > :40:21.our brother, dude! Here we have the home
:40:22. > :40:28.grown lamb from Gotland. With cuts of leg,
:40:29. > :40:39.fillet and rib. I think this is one of those
:40:40. > :40:49.culinary moments, like Gotland lamb, I think it's got to go down as some
:40:50. > :40:56.of the best lamb I've ever eaten. Manny's lamb comes from the island's
:40:57. > :41:03.own breed called, funnily They were first bred
:41:04. > :41:10.on the island by Vikings. If the rest of Gotland's offerings
:41:11. > :41:19.are as good as the lamb, 'Sweden's been a real education
:41:20. > :41:56.and an adventure. 'With amazing scenery
:41:57. > :41:58.and fantastic food. 'A trip this good
:41:59. > :42:00.deserves a big finale. 'And I know just the man to deliver
:42:01. > :42:02.it.' Filip Fasten, What a climax to the trip
:42:03. > :42:08.to taste some of the best He's so Scan-deliciously cool,
:42:09. > :42:12.he's running a top-end restaurant here in a converted limestone
:42:13. > :42:14.quarry.' A fabulous location. Filip's a Grade A pots
:42:15. > :42:16.and pans prodigy. This baby-faced 25-year-old
:42:17. > :42:18.has already been named So we've asked the kitchen maestro
:42:19. > :42:22.to show us his award-winning take Filip's assembled wild roses,
:42:23. > :42:29.wild mushrooms 'and even wild Well, that alone gets my
:42:30. > :42:33.taste buds tingling. we have in the country,
:42:34. > :42:38.we are trying to use them in like the "new" Scandinavian
:42:39. > :42:41.Nordic cuisine that's grown-up now. It's a lot of pickle,
:42:42. > :42:45.a lot of salting, a lot of fermenting and also a lot
:42:46. > :42:47.of like produce that we get But, you know, it's massively
:42:48. > :42:51.important, isn't it to kind of keep those traditions,
:42:52. > :42:55.those culinary traditions alive. Repackage them however you want
:42:56. > :42:57.them, but the essence is still there,
:42:58. > :42:58.isn't it? First, we start to boil the moss
:42:59. > :43:07.In true new Nordic fashion, Filip's making our dinner out
:43:08. > :43:10.of something that the Sami Si and
:43:11. > :43:18.Dave's cooked loofah! So here is the stove,
:43:19. > :43:21.or the grill. We are using wood
:43:22. > :43:25.because of the flavour. As this is Gotland, there's
:43:26. > :43:35.also lamb on the menu. We're making a tartare,
:43:36. > :43:48.a classic raw meat dish. a lamb over juniper wood, but not
:43:49. > :43:54.cooking it. How long
:43:55. > :43:56.would you smoke that for? We are going to smoke it just
:43:57. > :43:58.for a minute, to give Tartare dishes are generally
:43:59. > :44:02.associated with France 'but they eat both meat and fish versions right
:44:03. > :44:04.around the Baltic. we've changed the texture a little
:44:05. > :44:08.bit, to give it some colour. You can see the smoke
:44:09. > :44:10.flavours on it. You worked in Stockholm in a two
:44:11. > :44:13.Michelin-star restaurant, Before I was cooking
:44:14. > :44:17.for 40 guests. Nowadays I'm cooking for myself
:44:18. > :44:20.and letting guests taste my food. I've been given the job of flaking
:44:21. > :44:25.the smoked fish while Si's helping Hee, he doesn't know what happened
:44:26. > :44:29.when Si deep-fried bladder rack seaweed in a two-star Michelin
:44:30. > :44:31.restaurant once. There was explosions,
:44:32. > :44:33.it was complete chaos. I think he's only got
:44:34. > :44:42.one eye, as well. Now it's time to assemble Filip's
:44:43. > :44:49.new Nordic cuisine. Starting with sour cream, a classic
:44:50. > :44:51.flavour here. Then the lamb, representing
:44:52. > :44:58.the best of local produce. Next, the smoked fish
:44:59. > :45:00.which epitomises the Baltic The moss represents the Swedes'
:45:01. > :45:09.innovative use of ingredients. And the chanterelles,
:45:10. > :45:10.which symbolise the And just to add some more colours,
:45:11. > :45:19.the rose flowers. They're quite sweet
:45:20. > :45:25.in flavour. That's absolutely
:45:26. > :45:37.sublime, isn't it? This is the perfect end
:45:38. > :45:52.to our voyage of discovery. Sweden, beautiful place, beautiful
:45:53. > :45:54.people. He's making ginger parkin
:45:55. > :46:00.with rhubarb poached in an orange, It's finished with
:46:01. > :46:04.vanilla ice cream. Galton takes on Annabel in today's
:46:05. > :46:08.Saturday Kitchen omelette challenge. They both seem quite relaxed now
:46:09. > :46:12.but will they be able to maintain that calm EGGs-terior
:46:13. > :46:14.or will they both EGGs-plode under the mounting
:46:15. > :46:16.pressure of the toughest not MasterChef, the omelette
:46:17. > :46:31.challenge. And will Jay be facing food heaven,
:46:32. > :46:34.Twice cooked lamb breast Or food hell, cumin and curry coated
:46:35. > :46:44.monkfish with beetroot pickle. Annabel, you are cooking. This is
:46:45. > :46:51.going to be fun. Put some pounds on. I want you to be a chopper. We will
:46:52. > :46:59.make salad cups for the prawns. We will get the prawns on. And we will
:47:00. > :47:08.turn this into the sang choy bao... Little lettuce baskets. Two types?
:47:09. > :47:14.Two things. Flavouring the means. Sesame oil, fish sauce, a little bit
:47:15. > :47:23.of soy sauce. It is like an instant marinade. I mix it through the pork.
:47:24. > :47:27.Is this typical of your cooking? What is nice about New Zealand is
:47:28. > :47:33.the idea you have incredibly fresh ingredients and you can flavour them
:47:34. > :47:38.in different languages. You can take this and make an Italian style
:47:39. > :47:44.mixture. You can make an Indian style mixture but with these Asian
:47:45. > :47:47.flavours, that is one area where our food is developing because we have
:47:48. > :47:52.so many influences from different parts of Asia. Having never been to
:47:53. > :47:58.New Zealand or Australia, from what I read, you don't seem constrained
:47:59. > :48:05.by culinary tradition. We don't really have them. We are sort of
:48:06. > :48:10.magpies. In New Zealand there is a wonderful thing, because we live far
:48:11. > :48:15.from the world, when you finish university, after school, you save
:48:16. > :48:21.up, put on a backpack, and go around the world for a couple of years and
:48:22. > :48:27.in that time you what exposed to different tastes. And you come back
:48:28. > :48:31.home... Can I get you to chop some cabbage? Use the potato peeler on an
:48:32. > :48:38.angle, it is a fantastic way to do it. And so you come back and think,
:48:39. > :48:43.I would like to have that Mexican food, I would love that Currie, and
:48:44. > :48:50.so you have to do... You have all the ingredients at your fingertips.
:48:51. > :48:58.Is there such a thing as New Zealand cuisine? I think in a way it is
:48:59. > :49:05.based in the garden and the land and fish and produce, all of these
:49:06. > :49:10.things. And then it takes different cues. It has become confident so it
:49:11. > :49:14.is not trying to be something it is, this is delicious, without it trying
:49:15. > :49:21.to mix things up too much. When people first started putting it, it
:49:22. > :49:25.was a cacophony of people trying to put in too many ingredients. Is
:49:26. > :49:32.there a wave of chefs coming out of New Zealand experiment in? Heaps of
:49:33. > :49:40.them. We are very resourceful people. We have 4 million people and
:49:41. > :49:45.you have to do everything. That is the trick. Take out the heart. I am
:49:46. > :49:52.just breaking this up with the back of the spoon. It is simple, cooking
:49:53. > :50:00.it until it is no longer pink and at the same time let's put this on. We
:50:01. > :50:10.have pork and prawns, two different things. Very nice. Is this from your
:50:11. > :50:17.latest cook or? You have 19? 23. 10,000 recipes I have written. It is
:50:18. > :50:26.my language. I love to cook. That is phenomenal. More books when you have
:50:27. > :50:34.read! No, it is more books than you have read! It gives me so much
:50:35. > :50:39.pleasure. Some people paint, make pottery, I love to cook. I have a
:50:40. > :50:43.big garden and I go out to the garden and see what is in season and
:50:44. > :50:50.think, that would go really well with those leaks and I have chicken
:50:51. > :50:57.from the farm. You are just back from the states? You were on the
:50:58. > :51:05.Today Show. I have done three TV series. The third season we launched
:51:06. > :51:11.in America, which is fun. Which show are you promoting? The second one.
:51:12. > :51:16.We launched the second show. When you are learning to do TV it is a
:51:17. > :51:23.learning curve and you have no idea at the beginning. You might. If you
:51:24. > :51:25.need to wash your hands, there is a tap on the right. Not the other one,
:51:26. > :51:41.that is boiling! I went do that. You are introducing them to your
:51:42. > :51:45.world? Yes. If I can encourage people into the kitchen to cook and
:51:46. > :51:51.sit around the table and have a bit of fun, instead of the bar being
:51:52. > :51:55.high, it is so simple when you can help the kids with homework and have
:51:56. > :52:01.a glass of wine. Just hang out. What is going to go wrong, unless you
:52:02. > :52:08.burn the house down? When you look at modern Australian food, you would
:52:09. > :52:12.associate it with Donna Hay will stop would you associate New Zealand
:52:13. > :52:24.with what you are doing? I think ours is simple. Not so styled. I got
:52:25. > :52:28.really fat when I first started cooking, 15 stone. I never went to
:52:29. > :52:33.cooking school but when I went to America I wrote to Julia Child. It
:52:34. > :52:46.was nice of her to write back. I went to America and had a croissant
:52:47. > :52:51.business when I was 22 and I let all my potential profits! I came back to
:52:52. > :52:56.New Zealand, did a little work and saved up, had a catering business,
:52:57. > :53:03.went to America and did a course on nutrition and it was an epiphany of
:53:04. > :53:12.what was making me look like a Michelin blimp. I use a lot of
:53:13. > :53:23.umami. So that you get flavour without fat. That is why it is
:53:24. > :53:29.important you choose dinner guests carefully. Mine is a rant about
:53:30. > :53:33.being a restaurant critic and going out to dinner with people I don't
:53:34. > :53:37.really want to go with. You cannot always choose. What is the worst
:53:38. > :53:42.thing you have done if you have had food you think, I cannot eat that. I
:53:43. > :53:47.had to put mine in a handbag once. Wait until the chef went out. The
:53:48. > :53:52.only time I came across something inedible was an Italian cafe in
:53:53. > :53:57.Edinburgh, very well-known, when they forgot to soak the ham hock
:53:58. > :54:03.before making soup. I mentioned it on the way out and the owner and
:54:04. > :54:07.later told me she chased me down this Street to find me because she
:54:08. > :54:11.tasted the soup and realised what had happened. It was in the days
:54:12. > :54:15.before anybody would know what I was doing there and why. I know it is
:54:16. > :54:22.hard to remember a day when that would be possible! I was once quite
:54:23. > :54:28.anonymous! I love your first book. We called it Eating cat macro. It
:54:29. > :54:33.was a novel that was published under that title in many parts of the
:54:34. > :54:37.world. I think I was responsible for all the sales in New Zealand because
:54:38. > :54:40.I bought it for everyone. It is a novel about a restaurant critic who
:54:41. > :54:48.apologises for everything he has done wrong. Was it cathartic? He
:54:49. > :55:02.does it because a chef apparently commits suicide in response... It is
:55:03. > :55:08.back out online. It is very funny. We are going to put this together.
:55:09. > :55:13.Everything I have in here. Water chestnuts, it is a meal in one. You
:55:14. > :55:19.could put noodles through it and make it like a stir-fry in winter.
:55:20. > :55:29.To finish, I use oyster sauce, probably the one, you can use
:55:30. > :55:34.hoisin. A lot of big flavours. You serve it in a lettuce cup. Did you
:55:35. > :55:43.give them to the boys? I have done it. Better than in rehearsal, just
:55:44. > :55:48.so you know. Is this for which ever one of the chefs this morning is
:55:49. > :55:55.driven to take their revenge? Just put one of those and a little prawn
:55:56. > :56:04.on there. It is almost like a mini salad. What I have to do, most
:56:05. > :56:12.important, my miracle. I am using my miracle. Mayonnaise? It is aquafaba
:56:13. > :56:17.mayonnaise. We used to throw away juice from the chickpeas. What you
:56:18. > :56:21.are doing is using it and what happens is the proteins migrate out
:56:22. > :56:30.of the chickpeas and it is exactly the same as egg white. Two and a
:56:31. > :56:38.half tablespoons. Like you are making a mayonnaise. Dijon mustard.
:56:39. > :56:44.Salt and pepper, vinegar. Vegan friends are getting excited! If you
:56:45. > :56:49.are allergic to egg, if you are vegan, trying to save money because
:56:50. > :56:53.we used to throw the juice out and now we don't. When you first do it
:56:54. > :57:03.you think it will not work but it does. You can make meringue,
:57:04. > :57:09.chocolate mousse. Does it not pick up the taste? When you cook it, it
:57:10. > :57:13.takes out the taste of the beans. Sometimes I have something like
:57:14. > :57:19.cinnamon, coffee, if I am worried about that. This is the miracle. I
:57:20. > :57:31.hope you are watching. I am watching. There is no fat? And what
:57:32. > :57:41.I love, it will keep. It is quite loose mayonnaise. Do you want
:57:42. > :57:48.thicker? Salad cream. I am making mayonnaise! When you want it fixed,
:57:49. > :57:53.you add more oil. The thicker it is, more oil in there. What I love is it
:57:54. > :57:58.keeps for ever because there is nothing in there to go off. It
:57:59. > :58:07.doesn't separate? No. It is beautiful. Look at that. There is
:58:08. > :58:17.not an egg in there. I like being resourceful, not wasting things. And
:58:18. > :58:24.you can make hummus out of the chickpeas. We are doing good! And we
:58:25. > :58:31.are doing good. Can you pass over the bowl of mayonnaise? I want to
:58:32. > :58:36.find out. How are we looking on the pork? Peanuts. Sometimes when you
:58:37. > :58:47.chopped peanuts, they go all over the E bench, I use the back like
:58:48. > :58:52.that. -- the bench. I love this because you can make that mixture
:58:53. > :58:59.ahead. Interesting. And you can take that on a picnic and have it with
:59:00. > :59:04.the lettuce cups. Remind us. We have prawn, avocado and mango cups with
:59:05. > :59:13.aquafaba mayonnaise and some pork sang choy bao. Beautiful.
:59:14. > :59:20.Let's try this. How is the mayonnaise? You cannot sit there
:59:21. > :59:26.diving into a bowl of mayonnaise, Jay Rayner. There is the slightest
:59:27. > :59:35.edge of chickpeas flavour at the back. Do you think if you put in
:59:36. > :59:42.more lime juice, lemon zest? That would take it away. It is
:59:43. > :59:49.interesting. It works. Amazing. So many people do not want to eat eggs
:59:50. > :59:50.or they are expensive. Delicious. Is there an elegant way to eat this?
:59:51. > :00:09.Right, let's see what Olly Smith has chosen to go with Annabel's feast.
:00:10. > :00:16.With Annabel's lovely letter scopes I'm looking for a vivacious white
:00:17. > :00:22.wine, and a great all-rounder with aromatic recipes is Italian fizz
:00:23. > :00:26.such as this frothy, full and fabulous one. In this recipe there's
:00:27. > :00:28.a lot of fabulous flavours. I'm hunting AV now with even more
:00:29. > :00:31.tropical thrust. Taste the Difference
:00:32. > :00:40.Awatere Riesling. It's a Kiwi cracker. This is from
:00:41. > :00:46.the northern tip of the South Ireland of New Zealand from a carbon
:00:47. > :00:49.neutral winery, and thanks to bright sunny days you get a magnifying
:00:50. > :00:55.effect to the magnificent mango flavours. Not only that, the finish
:00:56. > :01:02.is really bright and uplifting, a bit like an apple and a catapult.
:01:03. > :01:08.Ooh, its business time. The prawns and the pork both have a slightly
:01:09. > :01:12.salty flavour to them. And that works fantastically with reasoning's
:01:13. > :01:18.headline characteristic, Xing! The mango and avocado pick-up sublimely
:01:19. > :01:21.on the tropical thrust of this superbly sunny white. And finally
:01:22. > :01:31.you've got really bold flavours coming through from the soy, ginger
:01:32. > :01:37.and chilli. The aromatic intensity picks up and works beautifully.
:01:38. > :01:43.Annabel, he to your lovely lettuce cups, cheers! Flying the flag for
:01:44. > :01:49.New Zealand wine. Delicious. I think reasoning is so underrated, such a
:01:50. > :01:56.good food wine. Sweet but it's got grunt to it. Nothing flabby here.
:01:57. > :02:02.Not any more. How is your food? Fantastic. This is my food heaven, I
:02:03. > :02:04.don't care whatever else you make. We can all sit around and drink wine
:02:05. > :02:06.now then. Now let's get a taste
:02:07. > :02:08.of Britain from Brian Turner They're in West Dorset today
:02:09. > :02:12.visiting a farmer with some very I still have to decide
:02:13. > :02:29.what to cook for my celebratory ..so I've come to the Longlands Farm
:02:30. > :02:33.in Littlebredy to meet farmer John Barker who's been farming
:02:34. > :02:35.Dorset longhorn cattle They look quite aggressive
:02:36. > :02:37.with those horns. Is that part of what
:02:38. > :02:43.you like about these... Yes, they're a typical traditional
:02:44. > :02:48.old English breed. You said then that they're
:02:49. > :02:51.an old breed... ..but I read somewhere that they're
:02:52. > :02:55.the world's oldest registered breed, And, er, they were very
:02:56. > :03:05.popular in those days, not purely for their beef,
:03:06. > :03:08.but they were used for, And we have an animal over
:03:09. > :03:17.here which is part of the... BRIAN LAUGHS ..and he's typical
:03:18. > :03:28.of that...of the breed in that era. So, here you see, Brian,
:03:29. > :03:33.another batch of longhorns, and they're keeping
:03:34. > :03:37.this area quite tidy. Of course, in my way of life,
:03:38. > :03:40.I'm really interested They don't have a lot of top
:03:41. > :03:48.fat but it's marbled. So the fat is running through the,
:03:49. > :03:51.er, through the flesh. But that's the big secret that
:03:52. > :03:54.people don't often see. They like to see this
:03:55. > :03:56.wonderful red colour... So it's a wonderful
:03:57. > :04:04.little ecologica But that must give great flavour
:04:05. > :04:10.to the beef. Well, we think it does,
:04:11. > :04:16.that's correct. I'm really excited to be
:04:17. > :04:18.creating my own special dish for West Dorset,
:04:19. > :04:36.using John's longhorn beef. I'm cooking a ribeye
:04:37. > :04:41.of longhorn beef with herbs, mustard and garlic butter,
:04:42. > :04:43.and duck fat potato wedges. Going to keep it really
:04:44. > :04:46.nice and simple. But what I thought we'd do to make
:04:47. > :04:49.it slightly different is do a double steak,
:04:50. > :04:52.so it's like a bigger piece of meat Well, it's just that
:04:53. > :05:01.bit extra, yeah. Ah, it's a fantastic-looking
:05:02. > :05:06.piece of meat. Just look at the actual marbling
:05:07. > :05:08.through it all. So it's got that wonderful piece
:05:09. > :05:12.of fat in there which just I'm going to put a bit
:05:13. > :05:18.of duck fat in there, OK? We've got rosemary, we've
:05:19. > :05:20.got some lemon thyme, we've got oregano spilling out
:05:21. > :05:23.there and we got some real thyme There's no real recipe here,
:05:24. > :05:28.just bags of herbs. So we'll give that a bit
:05:29. > :05:32.of a stir round in there. And I don't think you need
:05:33. > :05:35.to marinade it for too long but probably 10
:05:36. > :05:36.minutes, 15 minutes. A bit of salt and a bit
:05:37. > :05:39.of pepper... And this allows you to
:05:40. > :05:43.get the barbecue up Don't you think, most people
:05:44. > :05:55.when they're barbecuing are so keen to get going, they don't
:05:56. > :05:58.let it get hot enough? Do you know, you're absolutely spot
:05:59. > :06:02.on but we're putting the lid down so it acts a little bit more
:06:03. > :06:05.like an oven as well. And as it's a very simple recipe,
:06:06. > :06:08.I'm going to actually do chips. Everybody thinks of potato
:06:09. > :06:12.wedges that you buy. You don't need to buy them,
:06:13. > :06:15.just boil your own. Maris Piper potatoes,
:06:16. > :06:16.something like that. And then, we're going
:06:17. > :06:18.to cut them... But, what I want to do,
:06:19. > :06:22.is I want to use the duck fat Now, we've got a big
:06:23. > :06:34.crowd behind us here. I hope you all like it
:06:35. > :06:36.not too well done. I mean medium rare,
:06:37. > :06:42.you're quite right. So I'm going to put some of that
:06:43. > :06:46.duck fat in here and I'm just going to dip these
:06:47. > :06:48.potatoes into duck fat. If you're careful that
:06:49. > :06:51.you don't have too much Otherwise, it'll start to flare
:06:52. > :06:55.the whole thing and you'll get them too much coloured and too charred,
:06:56. > :06:58.which we don't really want. They are just cooked,
:06:59. > :07:00.so quickly put those And I think you'll find that these
:07:01. > :07:05.work best round the outside That way they don't cook too
:07:06. > :07:10.quickly and don't flare, cos it's not quite as hot
:07:11. > :07:13.round the outside. As you know, I always like to
:07:14. > :07:17.have a bit of butter with my meat. I mean, that's for 26 of us, so
:07:18. > :07:23.it's OK. In here we're going to put some
:07:24. > :07:27.grain mustard, lovely texture. And then I'm going
:07:28. > :07:31.to chop capers. OK, so, chop those up there and then
:07:32. > :07:43.we'll chop a bit of garlic as well. And then this chopped parsley
:07:44. > :07:46.to give it a bit of colour. Go with our other
:07:47. > :07:48.herbs there. So, what we do
:07:49. > :07:51.with this... And the nice thing about this is,
:07:52. > :07:57.you can actually make this Put it in the fridge and then just
:07:58. > :08:03.pull it out whenever you need it. Now we need to have a quick look
:08:04. > :08:06.at this over here. Just keep our fingers crossed it's
:08:07. > :08:11.all going the right direction. I can't say that cos you don't
:08:12. > :08:50.like butter, do you? OK, so there we have
:08:51. > :08:53.it. Just for you, Dorset
:08:54. > :08:58.longhorn ribeye steak. Right, it's time to answer
:08:59. > :09:30.a few of your foodie questions. Just to reiterate, all of our
:09:31. > :09:35.ingredients are reliably sourced. One of my flippant comments, like I
:09:36. > :09:38.often do... I do buy very sustainable fish, all the time, I
:09:39. > :09:45.reiterate that. That's why we love you, that's why you are here. Let's
:09:46. > :09:51.go to the lines. Anna from Derbyshire, what's your question?
:09:52. > :09:58.Hello. I would love to have something special to do with bream
:09:59. > :10:02.for my wedding anniversary. I've got the best dish for you. We call them
:10:03. > :10:06.snapper, not red snapper but we call it snap in New Zealand, score each
:10:07. > :10:15.side of the whole fish crisscross and Rob Green chilli paste in, and
:10:16. > :10:20.flash roast -- rub in green chilli cased. Are you happy with that?
:10:21. > :10:26.Brilliant. What would you like to see at the end of the show? It has
:10:27. > :10:29.to be heaven. Thank you. And from Surrey, what's your question? Good
:10:30. > :10:35.morning. I am cooking beef Wellington this evening. Good luck,
:10:36. > :10:41.are you going to start now? The only problem is my wife and my friend
:10:42. > :10:47.Neal are allergic to mushrooms. I'd like an alternative substitute,
:10:48. > :10:50.really. I'll take that. Classically beef Wellington would have chicken
:10:51. > :10:56.liver pate or something. You could buy chicken liver pate and smear
:10:57. > :11:00.that on instead of the mushrooms. Good luck, beef Wellington is quite
:11:01. > :11:07.a feat! What would you like to see Jay get at the end of the show? I
:11:08. > :11:12.would go fair heaven. Get you, Jay! I'm almost disappointed in the
:11:13. > :11:17.British nation! Karen from Woking, what would you like to ask? Good
:11:18. > :11:22.morning. I'd like to new way of cooking artichoke hearts, please.
:11:23. > :11:26.I've got loads of these in my garden. I just picked them, cut off
:11:27. > :11:31.the top and warm them for 15 minutes, scrape out the inside and
:11:32. > :11:37.make a salad, lots of olive oil, garlic, lemon rind, herbs, creamy
:11:38. > :11:43.new potatoes and add olives and capers, simple and really delicious.
:11:44. > :11:47.Nice, give that one a try? Sounds yummy! What would you like to see at
:11:48. > :11:52.the end of the show? Sorry, hell. She doesn't like you. Come on then,
:11:53. > :12:02.guys. What are the rules? Make a quick
:12:03. > :12:07.omelette. Any of this. Hold fire. Are you ready? Clocks on the screen,
:12:08. > :12:18.please. Just for you at home. Ready, guys? His hands are shaking over
:12:19. > :12:28.there. Three, two, one, go! Ooh, shall as well. Double points for
:12:29. > :12:39.seasoning. The nation wants you to lose. Shut up! For your sea bass
:12:40. > :12:50.comments. Good Lord! Good Lord. All the way from New Zealand. Really? Is
:12:51. > :12:55.that what you are giving me? It will taste delicious, I promise. Creamy!
:12:56. > :13:01.Are you actually going to have two... I'm calling rank here, I am
:13:02. > :13:09.not going to try that. We will put that in the bin. What about you? No
:13:10. > :13:14.shoving it together, this does not look like an omelette either. That
:13:15. > :13:21.looks horrible. I'm not trying that. I'm going to disqualify you both.
:13:22. > :13:28.They are both going in the bin. But what music have I got in the bin
:13:29. > :13:36.today? Its EU, Jay. Jazz piano! Do you like this? I play that piece. I
:13:37. > :13:39.wish I knew how to be free, brilliant song. What will Jay get at
:13:40. > :13:45.the end of the show? Or food hell, lightly
:13:46. > :13:49.spiced monkfish tail I'll work out the result
:13:50. > :13:52.whilst you enjoy some He's making a Yorkshire
:13:53. > :14:03.favourite today, parkin! When I think about the food I loved
:14:04. > :14:07.growing up, sometimes it's about It's about the place I ate
:14:08. > :14:10.it as well. Like one of my treasured
:14:11. > :14:13.treats as a young 'un. Good old Yorkshire parkin,
:14:14. > :14:15.the soft, syrupy oatmeal cake For me, it's a recipe
:14:16. > :14:18.with northern soul. The molasses flavour
:14:19. > :14:28.can be a bit too much. Then the same amount
:14:29. > :14:30.of butter goes in. And for that supreme stickiness,
:14:31. > :14:33.I like a heart-stopping combo of three parts golden syrup to one
:14:34. > :14:36.part black treacle, as a little of the treacle's burnt caramel taste
:14:37. > :14:39.goes a long way. Now,
:14:40. > :14:40.what you need to do now All we're going to do is melt
:14:41. > :14:46.the butter and sugar What we don't want to be
:14:47. > :14:50.doing is boiling it. Because if we boil anything
:14:51. > :14:52.like this, you really So it's important that you're
:14:53. > :14:56.just warming it. So, do this on a really low
:14:57. > :15:04.heat to start off with. Now for the dry ingredients,
:15:05. > :15:06.starting with oats and self-raising When you have dried ginger
:15:07. > :15:12.in anything, you don't only get the flavour,
:15:13. > :15:14.you get this kick at And that's what parkin
:15:15. > :15:21.is really good for. Especially when we had it
:15:22. > :15:23.around Bonfire Night, Then, a teaspoon each of ground
:15:24. > :15:29.nutmeg and mixed spice... Then I add a splash of milk,
:15:30. > :15:40.and finally, a pinch of salt. Before I mix everything together,
:15:41. > :15:54.you need to butter the tin. And then what we can do is combine
:15:55. > :15:57.all the ingredients. All you're doing with this
:15:58. > :16:02.is just melting the butter. Because if you do this by machine,
:16:03. > :16:09.you're going to break up the oats in there, and you won't
:16:10. > :16:11.get that texture to Cos it does taste
:16:12. > :16:15.fantastic with that spice. You can see from the mixture it's
:16:16. > :16:22.actually quite a wet mix. And this means that it's got
:16:23. > :16:25.to cook slightly longer You reduce the temperature down
:16:26. > :16:30.to stop it from burning. 'The parkin needs about an hour
:16:31. > :16:35.and a quarter to cook. 'And if I was doing this
:16:36. > :16:39.like my granny, 'all my work But I've
:16:40. > :16:42.got to fancy this up, and I've got to use
:16:43. > :16:43.Yorkshire's veg. This is what this is
:16:44. > :16:45.classed as. We produce some of the best
:16:46. > :16:49.in the world in Yorkshire. People have really fallen out
:16:50. > :16:51.of favour with rhubarb, I don't think people put
:16:52. > :16:54.enough sugar into it. That's why it really lends itself
:16:55. > :16:57.together with this. 'and pop in some butter,
:16:58. > :17:07.water and sugar. 'Plus a bit of orange zest
:17:08. > :17:09.which really enhances 'Then I poach it for just a few
:17:10. > :17:15.minutes.' So, while that's gently poaching, I'm going to do the best
:17:16. > :17:19.part of this dish which is the sauce And for that, we use
:17:20. > :17:26.a combination of golden syrup, Too often with rhubarb,
:17:27. > :17:48.people just cook it to death. You end up with this horrible stew
:17:49. > :17:51.in the bottom. The worst thing you can possibly
:17:52. > :17:53.buy is tinned rhubarb. That is up there with
:17:54. > :17:55.horseradish for me. And best of all, it's
:17:56. > :18:02.from my neck of the woods. The key to this is leaving it
:18:03. > :18:08.for at least a couple of days, You get this tackiness
:18:09. > :18:12.to the parkin, which is what really separates it apart from
:18:13. > :18:17.most other cakes. You've got this
:18:18. > :18:24.wonderful rhubarb here. Now, this, to be honest,
:18:25. > :18:31.is really fantastic. It's a little bit more fancy
:18:32. > :18:41.than what Granny used to give us. But, fundamentally, parkin should
:18:42. > :18:57.always taste the same. Right, it's time to find out
:18:58. > :19:19.whether Jay is facing food Heaven. This is hell. You distrust
:19:20. > :19:24.monkfish? Because very few cooks know how to cook it properly but
:19:25. > :19:26.thankfully we have Galton here. And beetroot. What you think you have
:19:27. > :19:38.got. Surprisingly, they like you. I have
:19:39. > :19:43.always loved the people. This is another Elizabeth David dish.
:19:44. > :19:52.It is utterly delicious. Do you know the story behind this? Is it
:19:53. > :20:04.something to do with monks? I have no idea. You braise lamb breast.
:20:05. > :20:11.Which is a terrific cut of meat. Incredibly cheap. You braise them
:20:12. > :20:14.two hours, or so. I am a good value man, you see. The monkfish is
:20:15. > :20:22.seriously expensive. The lamb breast, cheap as chips. This is
:20:23. > :20:29.going to tick over two hours. When it is ready, basically you strip it
:20:30. > :20:35.of the sinew. All of the big some pieces you don't need and you are
:20:36. > :20:40.left with that. Beautiful. You do the vegetables. I am getting out of
:20:41. > :20:50.the way. No, it is nice to have you here. It is a delight to be had.
:20:51. > :20:55.Galton, you will do the pane. A little vinaigrette. Leeks
:20:56. > :21:02.vinaigrette. Again coming from Elizabeth David. I know I harp on
:21:03. > :21:06.about her. When I was 18, 19, my neighbour asked me to cook in a
:21:07. > :21:08.restaurant as I got Elizabeth David's Italian food and made a
:21:09. > :21:18.blackboard menu and everyday learn to cook. Basically... This
:21:19. > :21:23.vinaigrette. Soft boiled eggs. So that we can pour yolk into the
:21:24. > :21:33.dressing. We dice that. Are you listening? It will thicken it, and
:21:34. > :21:38.Dijon mustard. All of my favourite things. Good, that is what it is all
:21:39. > :21:43.about. The one thing that would put me off doing this and I've looked at
:21:44. > :21:53.doing it at home, it is a fiddly job to get the beat out. It is not
:21:54. > :22:02.incredibly fiddly. -- meat. I was wrong it is not incredibly fiddly if
:22:03. > :22:08.you are Matt! I only want the good stuff, do you know who I am? ! There
:22:09. > :22:20.is a chapter in the book, thou shalt not cut off the fat. It is having
:22:21. > :22:26.real fat, not processed. Fat is no longer the enemy. What is important
:22:27. > :22:31.is a balanced diet. I have a balanced diet, just probably too
:22:32. > :22:38.many of them. Going back to music. We just played that amazing piece.
:22:39. > :22:43.You said you play it. It is not one we play gigs. Everybody knows it
:22:44. > :22:47.because it was music to the film review show on BBC. But it is a
:22:48. > :22:53.lovely, lovely tune and I enjoyed playing it. Jazz is a great part of
:22:54. > :23:01.my life and we are playing live in London, July the 23rd, at the Soho
:23:02. > :23:05.Jazz club. At the pizza express, other pizza restaurants are
:23:06. > :23:10.available. That was the first one. There are a couple of big venues.
:23:11. > :23:16.Roddy Scott's will stop we have done Sunday lunch there. It was an
:23:17. > :23:25.extraordinary thing to say I never thought I would get to Ronnie
:23:26. > :23:34.Scott's. If you had to choose one thing? I am a writer first. I have
:23:35. > :23:37.built my career by never be asked the question, where do you see
:23:38. > :23:41.yourself in five years? I've tried to get away with it. Writing is what
:23:42. > :23:46.I know best and I love performing, so I hope I never had to choose. Is
:23:47. > :23:53.there a synergy between music and food Chris there is in terms of
:23:54. > :23:57.jazz. Traditionally jazz was in bars and restaurants. I have a joke about
:23:58. > :24:07.the professional musicians who play with me, which is they have seen
:24:08. > :24:11.watched people eat in the best restaurants in London, where they
:24:12. > :24:22.play! I love a piano in a restaurant. As long as they do not
:24:23. > :24:26.play endless Chris de Burgh. Who is fine, other wistful Irish musicians
:24:27. > :24:30.are available! Have you been to New Orleans? I have stopped and the
:24:31. > :24:36.amazing thing is the quality of every band you have never heard of
:24:37. > :24:39.in every cafe down the strip. I was blown away by the fact that you wake
:24:40. > :24:45.up in the morning and you can hear jazz and throughout the day it is
:24:46. > :24:49.still going on. They are of incredible quality. I am in no doubt
:24:50. > :24:55.the reason I got the chance to do this is because people go, what, the
:24:56. > :25:01.big floppy haired guy from Master chefs, he plays the piano, we have
:25:02. > :25:06.to go and see what happens here. -- MasterChef. But we make sure the
:25:07. > :25:12.music is of significant quality and I work with great musicians. A lot
:25:13. > :25:16.of food and drink songs which plays to that. There is a growing scene in
:25:17. > :25:22.London and elsewhere in the country and it is a marvellous thing to do.
:25:23. > :25:28.We will not go on about jazz all day long, but are you more traditional
:25:29. > :25:33.jazz? It is not the screechy stuff young people like, because I am very
:25:34. > :25:39.old. I turned 50 this year and I understand about cutting edge, but I
:25:40. > :25:42.was brought up on the musicals of the Hollywood era and they are a
:25:43. > :25:48.source of the lot of the jazz standards we know and love. They are
:25:49. > :25:55.tunes I am most drawn to. It don't mean a thing. Black coffee, and some
:25:56. > :25:59.interesting stuff you might not expect. What about Gregory Porter?
:26:00. > :26:08.He is a very traditional performer. He is a glorious singer. His
:26:09. > :26:14.repertoire sticks to a solid soul and blues thing. He is fantastic.
:26:15. > :26:25.There are a lot of great musicians. The Kansas Smittys. I am a huge fan.
:26:26. > :26:29.What about the kitchen cabinet? The kitchen cabinet for those who do not
:26:30. > :26:34.know, probably because they are watching you, is a Radio 4 panel
:26:35. > :26:40.show about food that goes out on Saturday at 10:30am and is also
:26:41. > :26:46.available on catch up, on Tuesday. Where could you find that? On the
:26:47. > :26:50.BBC website! They can watch you on Saturday Kitchen and catch up with
:26:51. > :26:54.us. We go around the kitchen taking questions on food and it is a lot of
:26:55. > :27:04.fun will stop the only thing I do that nobody hates me for. When I
:27:05. > :27:07.turn up MasterChef I get a bit of stick, and my reviews get a bit of
:27:08. > :27:18.stick, but people like the kitchen cabinets. Do you want to try it? I
:27:19. > :27:25.could do this with my fingers. It was a chapter in your book. Thou
:27:26. > :27:28.shalt... I don't want to... It is up to you, I have done my job. I am
:27:29. > :27:50.going to get the wind. Ollie Foster chose this and it is a
:27:51. > :28:08.Morande M Pinot Noir. How is it? It is unapologetically lamby. You love
:28:09. > :28:17.the meat -- meatiness? I like the things that people will throwaway,
:28:18. > :28:21.the really strong favours. If we are going to bang an animal on the head,
:28:22. > :28:28.we ought to eat all of it and there is no way that lamb belly should go
:28:29. > :28:30.to feed the pets. We are going to get a good review?
:28:31. > :28:41.It depends. That is all today on Saturday
:28:42. > :28:46.Kitchen. Thanks to Galton Blackiston, Annabel Langbein, Jay
:28:47. > :28:55.Rayner and Olly Smith. All the recipes are on the website. I have
:28:56. > :28:59.had a great time, as usual, today. Have a good weekend and happy
:29:00. > :29:09.birthday to my father-in-law. I will see you later. Cheers.
:29:10. > :29:12.Back with the Yellows, and they're already on the Bridge of Doom.