0:00:04 > 0:00:06Good morning!
0:00:06 > 0:00:08Get ready to start your weekend with 90 minutes of fabulous food!
0:00:08 > 0:00:16I'm Matt Tebbutt and this is Saturday Kitchen Live!
0:00:31 > 0:00:34Welcome to the show!
0:00:34 > 0:00:36I've got a stellar line-up
0:00:36 > 0:00:39in the studio with me today, the Sensational spice man,
0:00:39 > 0:00:41Cyrus Todiwala and the master of Italian cuisine, Theo Randall.
0:00:41 > 0:00:43And on drinks duty, it's Sam Caporn!
0:00:43 > 0:00:47Good morning everyone!
0:00:47 > 0:00:49Cyrus welcome back - your recipe today is celebrating British
0:00:49 > 0:00:55shellfish, is that right?
0:00:55 > 0:01:04Yes, hen crab with langoustine tails. The hen crab, we are making
0:01:04 > 0:01:07fritters on a Sawyer, ginger and chilli sauce with egg fried rice and
0:01:07 > 0:01:13deep-fried langoustine tails.It is not something I would associate with
0:01:13 > 0:01:23you.British people understand we have a vibrant Chinese cuisine in
0:01:23 > 0:01:30India. Chinese introduced it to India 200 years ago but the Indians
0:01:30 > 0:01:38had their influence. The Chinese food in India is from the session
0:01:38 > 0:01:41one provinces.If we keep on talking, we won't have anything to
0:01:41 > 0:01:43talk about.
0:01:43 > 0:01:45Theo, lovely to see you again.
0:01:45 > 0:01:49You've got a pasta masterclass for us today.
0:01:49 > 0:02:03Yes, we have the semolina egg flour and P Dalat with beef ragu. And we
0:02:03 > 0:02:08will have red wine, Rosemary.You have been enjoying rats, Sam? Creme
0:02:08 > 0:02:17De La Creme three times already this week. We have some good value wine.
0:02:18 > 0:02:23We look forward to drinking those later and we have fantastic films
0:02:23 > 0:02:31from some of the BBC's biggest stars.
0:02:31 > 0:02:33Our special guest is perhaps best known for her role
0:02:33 > 0:02:35as Miranda Hart's petite side-kick, Stevie, in the smash-hit
0:02:35 > 0:02:36sitcom Miranda.
0:02:36 > 0:02:38She's starred in many TV series, appeared alongside
0:02:38 > 0:02:41Helena Bonham Carter and was even a Bond Girl no less!
0:02:41 > 0:02:43I'm delighted to welcome the wonderful Sarah Hadland.
0:02:43 > 0:02:48APPLAUSE You were a Bond girl?
0:02:48 > 0:02:54Yes. I get quite a lot of mileage out of this. My title was Ocean sky
0:02:54 > 0:03:04receptionist.Did you have a name? No, Ocean sky receptionist was my
0:03:04 > 0:03:10title. I played this frosty woman working behind Ocean sky reception
0:03:10 > 0:03:20and James Bond's card doesn't work. So we share a moment. It will be
0:03:20 > 0:03:26brought back, there will be a spin off where she is featured.You are
0:03:26 > 0:03:31taking a departure from the sitcom we know you from onto the stage?
0:03:31 > 0:03:39Yes, doing a lot of plays this year. I have done one that was sat in the
0:03:39 > 0:03:4970s. I am currently doing a play called The War Has Not Started. It
0:03:49 > 0:03:54is about fake news...
0:03:58 > 0:04:03MOBILE PHONE RINGS
0:04:03 > 0:04:11Have we all got our mobile phones off?Sorry. It is my boyfriend he
0:04:11 > 0:04:16can wait. This is very different to anything I have done so the parables
0:04:16 > 0:04:19about modern times which were written in a while ago Butch are so
0:04:19 > 0:04:23pertinent now with what is happening with Brexit, Trump and America. They
0:04:23 > 0:04:28do have a real relevance at the minute, it is very dark comedy.We
0:04:28 > 0:04:32will talk about that a lot later on but let's talk about your food. You
0:04:32 > 0:04:39have a sweet tooth?Such a sweet tooth. It is dreadful. I am not a
0:04:39 > 0:04:46crazy fan of coffee to drink, I love coffee flavour deserves. Tiramisu,
0:04:46 > 0:04:50coffee, chocolate, sickly, sweet heavy and rich.Really embracing
0:04:50 > 0:04:57that.I looked at the deserts on the menu before anything else. What
0:04:57 > 0:05:05about Food Hell? I have been too honest. I have picked things I hate,
0:05:05 > 0:05:12gnocchi, sorry to upset all chefs everywhere, but what is that about?
0:05:12 > 0:05:19Gnocchi, really? I am getting horrendous looks from over there. I
0:05:19 > 0:05:23cannot bear it, the texture and everything. Bone marrow, I am
0:05:23 > 0:05:26desperate to light because I know it is a new superfood everybody should
0:05:26 > 0:05:32be eating.You might get the chance, depends what they go for.The third
0:05:32 > 0:05:40thing, sweet bread.If reviewers give you heaven, I will make it
0:05:40 > 0:05:46coffee, chocolate and sherry cake. I will make a delicious busy but it
0:05:46 > 0:05:52which I will fill with coffee and buttercream, and a smorgasbord of
0:05:52 > 0:05:59chocolate treats you love so much. Who told you about the cheap
0:05:59 > 0:06:06chocolate?It is in my brief. But if Sarah gets help, I will make bone
0:06:06 > 0:06:11marrow and feel with sweet bread. Gnocchi with Parmesan and then
0:06:11 > 0:06:15pan-fried sweetbreads with a side of baked bone marrow. That is
0:06:15 > 0:06:20delicious.
0:06:20 > 0:06:25So everyone, just go to the Saturday Kitchen website
0:06:25 > 0:06:27before 11:00 this morning and get voting!
0:06:27 > 0:06:28We also want your questions.
0:06:28 > 0:06:34You can ask our experts anything, just dial...
0:06:34 > 0:06:36As always you can also comment on what's cooking
0:06:36 > 0:06:40via social media.
0:06:40 > 0:06:42Right, time to do some cooking!
0:06:42 > 0:06:47Cyrus, what are we making?
0:06:47 > 0:06:54We have quite a lot to do.A lot of work cut out today. Three elements
0:06:54 > 0:06:59to it. We have crab, which will be made into fritters, coriander and
0:06:59 > 0:07:09spring onion. Let's talk about this little beast before we move it out.
0:07:09 > 0:07:16That is a male crab. We are trying to use the hen crab.They love it on
0:07:16 > 0:07:21the continent?All over the world, but we seem to not like the red bit.
0:07:21 > 0:07:28The hen crab has around bit at the back where the eggs collect.That is
0:07:28 > 0:07:32the difference. We tried to get hen crab to show the difference and
0:07:32 > 0:07:39couldn't get hold of one.Which is telling. Couldn't get hold of one in
0:07:39 > 0:07:42Billingsgate market because the problem is, because nobody buys
0:07:42 > 0:07:45them, they will not store them.
0:07:45 > 0:07:45problem is, because nobody buys them, they will not store them.
0:07:45 > 0:07:49Often it doesn't even come into the market because it gets exported
0:07:49 > 0:07:53straightaway.The reason they don't buy them, is it because people like
0:07:53 > 0:08:01the white meat?People are used to the white meat.They liked the large
0:08:01 > 0:08:06claws?The hen crab isn't too bad, they have the same size claws as
0:08:06 > 0:08:14well.
0:08:14 > 0:08:18well.I am making this little crab fritter. We have the white meat and
0:08:18 > 0:08:28the Brown meat. Ginger.Coriander, spring onion and chilli. And an egg.
0:08:28 > 0:08:34Cornstarch. Soy sauce.
0:08:35 > 0:08:39Cornstarch. Soy sauce.In with the crab. What are you doing now?I am
0:08:39 > 0:08:42setting up my vegetables for the fried rice. Cutting up some
0:08:42 > 0:08:49mushrooms. Spring onion in there already. Just getting that sorted so
0:08:49 > 0:08:53we can work quickly at the end. Let's talk about the wastage in
0:08:53 > 0:09:00shellfish. We are using these beautiful long scenes, but they are
0:09:00 > 0:09:05very expensive, lots get wasted? They are expensive because of the
0:09:05 > 0:09:12wastage. It is the same
0:09:12 > 0:09:15wastage. It is the same as British produce, we don't want to eat the
0:09:15 > 0:09:22offal. We are spoilt. There is so much more seafood, but we won't eat
0:09:22 > 0:09:28them, we have stopped eating cockles and whelks.We have got a picture
0:09:28 > 0:09:32you have taken. It is a crate of longer staying, and that is destined
0:09:32 > 0:09:39for the bin.There is nothing wrong with them. Most of them were still
0:09:39 > 0:09:47alive when I saw them. That was on the jetty in Scotland.
0:09:47 > 0:09:53the jetty in Scotland.That is daily?Back is a daily amounts.
0:09:55 > 0:09:57daily?Back is a daily amounts. Most of the seafood goes abroad. We
0:09:57 > 0:10:01produced the best cuttlefish and octopus and resend it abroad. As
0:10:01 > 0:10:10British people, we will go to Europe and by our own octopus and
0:10:10 > 0:10:14cuttlefish back but we won't buy it here.It is madness. We should be
0:10:14 > 0:10:20eating more and therefore the price will come down will stop it is not
0:10:20 > 0:10:28bad view, cuttlefish.They believe it has extra cholesterol and things,
0:10:28 > 0:10:33but after research it is acting quite good for us. Chopping up more
0:10:33 > 0:10:39ginger for the sauce. This is a ginger and chilli sauce. Very easy.
0:10:39 > 0:10:45Don't smile. You have got your work cut out on that site.How did you
0:10:45 > 0:10:57get involved with shellfish?I am involved in everything in Britain. I
0:10:57 > 0:11:00keep myself busy because I believe we should be exposing these things
0:11:00 > 0:11:08to the people, it is very important. It is the shellfish Association I am
0:11:08 > 0:11:13working with at the moment. I am trying to promote it to students. We
0:11:13 > 0:11:21will be using it very soon on our menu for our competition.
0:11:22 > 0:11:30menu for our competition.Shellfish? Using seven things for starters.
0:11:30 > 0:11:35Seven different types of shellfish. It is about getting young chefs to
0:11:35 > 0:11:40appreciate it?Yes, get them to understand there is lots more out
0:11:40 > 0:11:46there they should be using.The fritters are falling apart, Cyrus.
0:11:46 > 0:11:53That is your fault, my dear. That is as chef is not doing his job
0:11:53 > 0:12:02properly.Good enough why?You didn't put the egg in. Had to be
0:12:02 > 0:12:07something.
0:12:09 > 0:12:13something.There is nothing like live cooking, is there. You carry
0:12:13 > 0:12:23on.Oh no, the shame.Don't you worry about it, madam.How long
0:12:23 > 0:12:32should they be fried for?About a minute.I think you might have
0:12:32 > 0:12:41bettered my phone going off. You might have outdone me.OK.
0:12:41 > 0:12:45might have outdone me.OK. Now you have forgotten your lines. We know
0:12:45 > 0:12:55what is going on.Cyrus, what are you doing?Hopefully I will get two
0:12:55 > 0:13:01things done. I will start the fried rice and I will put in the pan, some
0:13:01 > 0:13:08ginger, green chilli and spring onions. Before that I
0:13:10 > 0:13:12onions. Before that I put in star anise, so it gives all its flavour
0:13:12 > 0:13:19into the oil. Star anise is very popular in Chinese cooking, as you
0:13:19 > 0:13:30would know. He is sweating.He is not going to get over that.All
0:13:30 > 0:13:38comes good.It always comes good again. You love it when a plan comes
0:13:38 > 0:13:42together.If you want to ask any questions this morning, give us a
0:13:42 > 0:13:47call.
0:13:47 > 0:13:50call. Calls are charged at your standard network rate. So, why are
0:13:50 > 0:13:58you doing that?I want the eggs to be fluffy.You wouldn't put it in a
0:13:58 > 0:14:03thin stream?No, it is looking lovely. Vegetables go in. I have
0:14:03 > 0:14:09some peas that will go in there. And my peppers. Lots of stuff going on
0:14:09 > 0:14:15in there.That literally goes in at the last minute, staring at around
0:14:15 > 0:14:22and that is it?Yes. This is getting organised. I am going to put some
0:14:22 > 0:14:29chicken stock in here. Vegetarian chicken stock, right. I think a lot
0:14:29 > 0:14:35of Chinese restaurants in India with so many vegetarians, quietly put in
0:14:35 > 0:14:40chicken stock so it is a vegetarian dish at the end of the day.These
0:14:40 > 0:14:44flavours are very interesting. You said earlier, the Chinese flavours
0:14:44 > 0:14:50are very big in India?Very big. When I was growing up, you dressed
0:14:50 > 0:14:54up to go to a Chinese restaurant. Mum and dad wouldn't take you unless
0:14:54 > 0:15:00you are very well dressed.That was the pinnacle of eating out?Yes, you
0:15:00 > 0:15:04are eating out and going to a Chinese restaurant, good style. You
0:15:04 > 0:15:13look very smart and everything else. Then you are wearing bell-bottoms.
0:15:13 > 0:15:18Depends when it was. Back in the 70s?Yes, my parents were very
0:15:18 > 0:15:24old-fashioned. It wasn't allowed because it looked silly, you know?
0:15:24 > 0:15:31You had to wear loose trousers with turned up bottoms.
0:15:31 > 0:15:35turned up bottoms.Cooked rice.Use old rice, but tell everybody that
0:15:35 > 0:15:39rise is dangerously in the house, as you know. White rice must be kept
0:15:39 > 0:15:44carefully.
0:15:45 > 0:15:50We cannot master race at home. It is always quite soggy. Have you got any
0:15:50 > 0:15:59tips. -- master rice.It is very important to understand what you're
0:15:59 > 0:16:06buying. It can be bad, like pasta, if you're boiling rice, that means I
0:16:06 > 0:16:18am out of time.The bowl means I am out of.Thanks to you. If you use
0:16:18 > 0:16:23more water and burn it off, you will not have a problem. It takes about
0:16:23 > 0:16:32six minutes to boil good Basmati rice, no more than that. How denies
0:16:32 > 0:16:38these fritters look. We started with six and now we only have three.At
0:16:38 > 0:16:44least they look good now. You should have seen the mass.I feel sorry for
0:16:44 > 0:16:47the crew that is going to have to clean up.They get enough to eat, do
0:16:47 > 0:16:53not worry about that.
0:16:56 > 0:16:57not worry about that. That is thickened with a little cornflour.
0:16:57 > 0:17:04Always. But the Indian and Chinese food does not have much sauce.
0:17:04 > 0:17:09Perhaps less sauce.A bit of flavour. So delicious.Is this your
0:17:09 > 0:17:14kind of cooking? It looks gorgeous. I love coriander. Imagine, that all
0:17:14 > 0:17:21rubbish bin would have been thrown out. Exactly from that kind of
0:17:21 > 0:17:32stock, langoustines. We have egg fried vegetables, egg fried rice,
0:17:32 > 0:17:39crab freighters with ginger and garlic, and langoustine tales with a
0:17:39 > 0:17:46sauce.Fabulous.That is why we have rehearsals.We knew what this would
0:17:46 > 0:17:52be like.That looks amazing. Tuck in.
0:17:53 > 0:17:58in.Ours did not look like that at home.Your -- that shows you the
0:17:58 > 0:18:04benefit of a good egg.Nothing beats egg.I am a big fan of egg. That is
0:18:04 > 0:18:13beautiful. That is delicious. The soy sauce is brilliant.
0:18:13 > 0:18:18That is absolutely delicious. You like it?My God, yes. Strong
0:18:18 > 0:18:27flavours.We drinking? It is a Tesco Riesling. £5. It is a nice value
0:18:27 > 0:18:33wine. Because the dishes so spicy, coriander, ginger and chilli, you
0:18:33 > 0:18:38need an aromatic wine and one with residual sugar. You need sweetness,
0:18:38 > 0:18:43acid, but the key flavours, like the crab, it is quite delicate so you do
0:18:43 > 0:18:51not want anything to the lawn. It is lovely. You need something with like
0:18:51 > 0:18:59flavours. Riesling has the aromatic floral nods. Is that the science
0:18:59 > 0:19:07bit? It makes me sound smart. It is a really nice wane.-- wine. It is
0:19:07 > 0:19:15one of my favourites.Really nice. A good start. As you take a mouthful.
0:19:15 > 0:19:23I will come back to.What are you cooking later? Am going to do fresh
0:19:23 > 0:19:28pasta. We will do my recipe for ragu, chuck steak, tomatoes, red
0:19:28 > 0:19:32wine, rosemary and it will be full of flavour.
0:19:32 > 0:19:36If you want to ask us a question this morning, just call 033 0123
0:19:36 > 0:19:371410.
0:19:37 > 0:19:38That's 033 0123 1410.
0:19:38 > 0:19:39Lines close at 11:00am today.
0:19:39 > 0:19:43You haven't got long so get dialling.
0:19:43 > 0:19:49At the moment the Broad is very close. It is pretty much 50-50. No?
0:19:49 > 0:19:55Yes. All that love through Miranda and then they do this to you.
0:19:55 > 0:19:57Or you can tweet us a question using the
0:19:57 > 0:19:58hashtag "Saturday Kitchen".
0:19:58 > 0:20:00And don't forget to vote for Sarah's food
0:20:00 > 0:20:02heaven or hell on our website.
0:20:02 > 0:20:04Now let's catch up with Rick Stein on
0:20:04 > 0:20:07his Long Weekend In Vienna where he's on a mission to make a goulash
0:20:07 > 0:20:15to rival all others.
0:20:26 > 0:20:27This is Trzesniewski's.
0:20:27 > 0:20:30In their advertising blurb, they say that Kafka lived next door
0:20:30 > 0:20:32and would pop in for a beer and a sandwich.
0:20:32 > 0:20:34Actually, in 1913, Trotsky, Tito, Freud, Hitler and Stalin
0:20:34 > 0:20:35all lived in Vienna.
0:20:35 > 0:20:37Maybe they'd come in here for a really big
0:20:37 > 0:20:39argument and a sandwich.
0:20:39 > 0:20:40Could I have matjes?
0:20:40 > 0:20:43Danke schoen.
0:20:43 > 0:20:46It was a Polish cook that started it in 1902, and it's so clever,
0:20:46 > 0:20:50because each and every one of these little sandwiches - and there
0:20:50 > 0:20:52are about 22 different sorts - are all the same price.
0:20:52 > 0:20:54That makes things so easy.
0:20:54 > 0:20:55Speck.
0:20:55 > 0:20:56Bacon and egg.
0:20:56 > 0:20:57Speck.
0:20:57 > 0:21:00Danke schoen.
0:21:00 > 0:21:05Sardines and anchovies, cheese and ham, herring and onion.
0:21:05 > 0:21:06You name it, it's here.
0:21:06 > 0:21:07And crab?
0:21:07 > 0:21:10Ja.
0:21:10 > 0:21:14But the most popular by far is egg and bacon.
0:21:14 > 0:21:15Who would have thought that?
0:21:15 > 0:21:19I must say, as a caterer,
0:21:19 > 0:21:23this is a great idea, and to think it's over 100 years
0:21:23 > 0:21:25old, because there's no preparation, you don't stand and wait
0:21:25 > 0:21:26while people do things.
0:21:26 > 0:21:29It's all there ready to go.
0:21:29 > 0:21:31There's a limited number of flavours, all of
0:21:31 > 0:21:33which are really nice.
0:21:33 > 0:21:36So it's quick, it's very, very fast turnover.
0:21:36 > 0:21:40There's no problems, really modern thinking,
0:21:40 > 0:21:42but what you get with it too I think's really attractive.
0:21:42 > 0:21:44Just a little tiny beer.
0:21:44 > 0:21:45They call it a pfiff.
0:21:45 > 0:21:49That doesn't mean that it's a fifth of a litre.
0:21:49 > 0:21:51Pfiff in German means a whistle, possibly because it's
0:21:51 > 0:21:59gone in a whistle!
0:22:05 > 0:22:06This is one of the oldest restaurants in Vienna, Meixner's.
0:22:06 > 0:22:08They are famous for their traditional Viennese dishes,
0:22:08 > 0:22:11and one in particular, and that's goulash.
0:22:11 > 0:22:13Thank you.
0:22:13 > 0:22:17That looks really nice.
0:22:17 > 0:22:20I'm not even going to taste the meat because I just
0:22:20 > 0:22:26want to taste the sauce, goulash.
0:22:26 > 0:22:28As somebody who lived through the '60s, '70s and '80s I've
0:22:28 > 0:22:31had that many goulashes, but none of them I thought
0:22:31 > 0:22:32were the real deal.
0:22:32 > 0:22:37Most of them had loads of green peppers, red peppers,
0:22:37 > 0:22:40lots of tomato, and what I thought was really this would be mostly
0:22:40 > 0:22:43about the paprika and indeed it is.
0:22:43 > 0:22:46I sort of feel that with a dish like this you can never
0:22:46 > 0:22:52have too much paprika, sweet paprika, and it's just got
0:22:52 > 0:22:54this lovely thickness about it and a sweetness,
0:22:54 > 0:22:56and I just think this is as good as it gets.
0:22:56 > 0:22:59I don't know, but I suspect that you wouldn't get
0:22:59 > 0:23:05a better goulash anywhere.
0:23:05 > 0:23:07Sadly, they wouldn't give me the recipe, but that's a bit
0:23:07 > 0:23:09of a challenge to a chef.
0:23:09 > 0:23:16I just decided to make one that was possibly even better!
0:23:16 > 0:23:19First of all, lots of onions, about eight.
0:23:19 > 0:23:22Onions are, like in so many things, the key.
0:23:22 > 0:23:24They are fried in lard.
0:23:24 > 0:23:30I love lard, and it's coming back into fashion with loads of chefs.
0:23:30 > 0:23:34Now when the onions have softened a bit, grate in two
0:23:34 > 0:23:36plump cloves of garlic, and now the beef.
0:23:36 > 0:23:44Shin of beef cut into generous chunks.
0:23:51 > 0:23:53I like it when a dish has history.
0:23:53 > 0:23:54Goulash certainly has history.
0:23:54 > 0:23:56It came from Hungary, from Hungarian cowboys called "gulyas."
0:23:56 > 0:23:58It spread through the Austro-Hungarian Empire
0:23:58 > 0:23:59because the troops were fed goulash.
0:23:59 > 0:24:01It's the obvious thing to feed troops, very nourishing
0:24:01 > 0:24:04and very simple to make.
0:24:04 > 0:24:11Caraway seeds, some paprika and lots of beef.
0:24:11 > 0:24:14I think caraway is bar none the flavour of Germany and Austria.
0:24:14 > 0:24:15I used to hate it.
0:24:15 > 0:24:17I think it's because my mother hated it.
0:24:17 > 0:24:19"I can't bear caraway!"
0:24:19 > 0:24:22Now I can't get enough of it.
0:24:22 > 0:24:24It's in everything, it's the flavour of sauerkraut, the flavour,
0:24:24 > 0:24:29with paprika, of goulash.
0:24:29 > 0:24:32It's in the potatoes, it's in the bread, it's everywhere.
0:24:39 > 0:24:42Paprika's the key to this dish, and I'm going to use two types.
0:24:42 > 0:24:44First, lots of sweet paprika, but then some hot paprika too
0:24:44 > 0:24:47which gives it a subtle kick and is my take on the dish.
0:24:47 > 0:24:49Now some brown sugar.
0:24:49 > 0:24:53It just needs a little bit of sweetness, not a lot,
0:24:53 > 0:25:01and brown just to keep the colour nice and deep and dark.
0:25:02 > 0:25:04Tomato puree, only a tiny bit.
0:25:04 > 0:25:06Some of the recipes say never put any tomato in,
0:25:06 > 0:25:09but I just like a tiny bit.
0:25:09 > 0:25:10Some apple cider vinegar, just a little bit of
0:25:10 > 0:25:13tartness in the background.
0:25:13 > 0:25:17There we go, and now some salt.
0:25:17 > 0:25:19About a teaspoon and a half.
0:25:19 > 0:25:20Now, some water.
0:25:20 > 0:25:28That's all I need to do.
0:25:30 > 0:25:33Except put a lid on it and cook it at a low simmer
0:25:33 > 0:25:37for about an hour and a half.
0:25:37 > 0:25:39Then I'll check it but it takes about one and three-quarter hours.
0:25:39 > 0:25:42To go with the goulash is a little pasta dish called spaetzle.
0:25:42 > 0:25:44It's very popular in Vienna.
0:25:44 > 0:25:48You make a thick batter using flour, eggs and milk and then gradually
0:25:48 > 0:25:53push it through a colander over a pan of boiling water.
0:25:53 > 0:25:54The dough cooks almost straightaway.
0:25:54 > 0:26:00Well, it's done in two minutes.
0:26:00 > 0:26:01Spaetzle means "little sparrows".
0:26:01 > 0:26:04They look like little sparrows in the water!
0:26:04 > 0:26:09And now you fry the little sparrows in butter.
0:26:09 > 0:26:13There's a lovely main dish using spaetzle topped with fried
0:26:13 > 0:26:17onions and grated Gruyere and baked in the oven for 20 minutes,
0:26:17 > 0:26:19but now, here, a few rasps of nutmeg and serve.
0:26:19 > 0:26:25I'm so hungry!
0:26:25 > 0:26:29What's it like, Rick?
0:26:29 > 0:26:32Oh...
0:26:36 > 0:26:39Thanks, Rick.
0:26:39 > 0:26:41I never knew that spaetzle meant "little sparrows".
0:26:41 > 0:26:44Now, the secret to Rick's goulash was to use two
0:26:44 > 0:26:48types of paprika, sweet and hot.
0:26:48 > 0:26:56I'm going to do chicken paprikash a Hungarian dish. I'm going to use two
0:26:56 > 0:27:02types of paprika as well. I have a little bit of Spacey paprika.
0:27:02 > 0:27:06Onions, green peppers, garlic. There is not a lot to this. I will finish
0:27:06 > 0:27:11it with sour cream to smooth it and mail it out. I will make some
0:27:11 > 0:27:17dumplings. First, the chicken. Let's get some colour. I'm going to sweat
0:27:17 > 0:27:22the onions and peppers. And the garlic, and then we will come back
0:27:22 > 0:27:28to that in three minutes. Sarah, we all know you from Miranda, a massive
0:27:28 > 0:27:33hit. You can probably never step away from that.Yes.I am even on a
0:27:33 > 0:27:38still now. I am not going to push you off. You have gone into
0:27:38 > 0:27:47something very different, a small man production.Yes, three people,
0:27:47 > 0:27:52at Southwark Playhouse. It is like 12 parables about modern times. It
0:27:52 > 0:27:57is quite unusual, because the three of us, that is Mark, Hannah and
0:27:57 > 0:28:03myself and we play all the characters. It is gender fluid. We
0:28:03 > 0:28:07play men and women. We do not change costume. We are in a kind of
0:28:07 > 0:28:13military costume. A bit of camouflage. We play men and women,
0:28:13 > 0:28:17different ages, they said is very sparse, the idea being that you have
0:28:17 > 0:28:22really only got the dialogue to focus on, rather than going, she is
0:28:22 > 0:28:26playing a man, a woman, he is doing this or that.A couple of the guys
0:28:26 > 0:28:30here went in the week and said it was fantastic. It is very focusing
0:28:30 > 0:28:34for you as an actor, but also for the audience to bring their
0:28:34 > 0:28:40imagination to live?Yes, it is quite hard to do, quite scary. Quite
0:28:40 > 0:28:44often as an actor, particularly with TV, you're trying to create a clear
0:28:44 > 0:28:53picture
0:28:53 > 0:28:55picture quickly of who you are and what you are, costume and said are
0:28:55 > 0:28:57trying to give as much information as possible to an audience, but with
0:28:57 > 0:28:59this, you're stripping everything back. All you have got is what
0:28:59 > 0:29:02you're saying at the way you're saying it.It is quite exposing.Is
0:29:02 > 0:29:07it quite exhausting? I would not describe it as exhausting. I would
0:29:07 > 0:29:12say it is quite intense. It is only 75 minutes but it goes like that.
0:29:12 > 0:29:17You have got to be completely focused of all time. Some of the
0:29:17 > 0:29:23scenes are quite fast. Then we go straight into something else.It is
0:29:23 > 0:29:27exciting, I am loving it. It is called The War Has Not Yet Started.
0:29:27 > 0:29:34It is written by a Russian? Yes. It is actually not allowed to be
0:29:34 > 0:29:38performed in Russia. Is that right? It is a real privilege were getting
0:29:38 > 0:29:47to perform here.He is quite a young writer?
0:29:53 > 0:29:58It is an amazing piece. He wrote about what was happening in Ukraine
0:29:58 > 0:30:02and Russia but is so relevant to us now with Brexit and from.Is it easy
0:30:02 > 0:30:11to jump from those big, TV comedy roles on to something like this?It
0:30:11 > 0:30:15is very different. As an actor, I always want to be doing different
0:30:15 > 0:30:20things and I feel very lucky that is what I am able to do. I think
0:30:20 > 0:30:25theatre is a great way for an actor of getting to do different parts you
0:30:25 > 0:30:31might not get on television. I have been doing a lot of theatre. I was
0:30:31 > 0:30:37doing Chichester before this and then after this I have a week off
0:30:37 > 0:30:44and then a different role.It is The Way Of The World which is a
0:30:44 > 0:30:52restoration comedy. Let's interrupt the one I can. Back here I have
0:30:52 > 0:30:58chicken I am browning. I have the peppers and the onions and I am now
0:30:58 > 0:31:04adding the two types of Patrick. This will scorch very quickly if you
0:31:04 > 0:31:09don't keep moving it. -- paprika. Little bit of flour just to thicken
0:31:09 > 0:31:16it. And then that needs to be cooked out for a minute or so. Then in with
0:31:16 > 0:31:22some tomato, bring it to simmer. In with the stock, in with the chicken
0:31:22 > 0:31:28and it sits quite happily for around 40 minutes. Over here, this is the
0:31:28 > 0:31:37dumplings. Self raising flour, bit of suet.It is a little bit, in my
0:31:37 > 0:31:43mind, it is a bit like gnocchi.We were having this discussion in the
0:31:43 > 0:31:52rehearsal.No pressure but I want it light and fluffy. Nothing heavy.In
0:31:52 > 0:31:59seven minutes? What do you want, blood?Is there a negative old, can
0:31:59 > 0:32:07we trust you.No eggs. Very simply, we have some parsley, some dill,
0:32:07 > 0:32:12bring it together with a bit of water. I will poach those in here
0:32:12 > 0:32:17and put it through the oven. So you get a nice fluffy, light dumpling
0:32:17 > 0:32:24and a crisp top. It is poached in a bit of chicken stock.That sounds
0:32:24 > 0:32:29really nice.Let's go on to the inevitable, Miranda. How long did it
0:32:29 > 0:32:36run for?We did 20 episodes, so three series of six and then two
0:32:36 > 0:32:45specials.It was cut off in its prime?You know, it was a decision
0:32:45 > 0:32:49made to kind of go while it is still popular and still loved, as it was.
0:32:49 > 0:32:54It is the right thing to do with something if it is doing well and
0:32:54 > 0:32:57people love it and you have reached the end of the story, it is a good
0:32:57 > 0:33:01time to finish. It felt like the right time and the right thing to
0:33:01 > 0:33:10do.Even though it is quite sad, you were friends?Yes, I was with
0:33:10 > 0:33:14Patricia and Sally, we went to Patricia's lunch.So you did just
0:33:14 > 0:33:19hang out.Yes, when you have been working together for that long, you
0:33:19 > 0:33:24do build up nice friendships. On every job, hopefully you make new
0:33:24 > 0:33:31friends and that becomes part of the work.It is like others on here. At
0:33:31 > 0:33:3912 o'clock, we will be down the pub. Probably a lot like that. Dumplings,
0:33:39 > 0:33:44roll them into little ping-pong balls. Drop them into the stock.
0:33:44 > 0:33:51Bring it up to simmer, put them through the oven for about 25
0:33:51 > 0:33:57minutes. And then they come out looking like that... A lot of people
0:33:57 > 0:34:05on Twitter asking where your dress is from.Are you ready for this, my
0:34:05 > 0:34:14mum is on the studio floor. My mum made this stress 50 years ago. I
0:34:14 > 0:34:21said that really aggressively. 50, work out how old she is now, guys.
0:34:21 > 0:34:28She made this dress when she was in her 20s. It is beautiful, it is
0:34:28 > 0:34:36silk. Can I get up and give you that well?Yes, go for it. Very
0:34:36 > 0:34:43glamorous. Your mum is over there looking very glamorous.She is very
0:34:43 > 0:34:46glamorous, her daughters, we're not as glamorous as she is. She made
0:34:46 > 0:34:53this and it had been in the loft and she suddenly produced it.Then you
0:34:53 > 0:35:00nicked it?Yes. It fitted me, like it was perfect. I have done very
0:35:00 > 0:35:09well out of that.Let's serve this up. We have some of this chicken. I
0:35:09 > 0:35:15have put in a little bit of the sour cream, just to make it more mellow.
0:35:15 > 0:35:21It has a bit of a kick because of the paprika. But then the roundness
0:35:21 > 0:35:32of the sour cream just helps.Did you put two paprika in?Yes, mainly
0:35:32 > 0:35:40sweet but also some smoky, hot paprika, just to give it a kick.Are
0:35:40 > 0:35:45you nervous about these dumplings being light and fluffy?Terrified.
0:35:45 > 0:35:51Good.Not to put me on edge anything, try that.It looks
0:35:51 > 0:36:01gorgeous.I made it in the week and it is delicious.Fluffy. Well done.
0:36:01 > 0:36:09Going the right way so far.That is lovely. Really nice.It is a lot of
0:36:09 > 0:36:12paprika, but it is often one of those things that sits in the
0:36:12 > 0:36:20cupboard.It looks nice as well on a bit of natural yoghurt.Nice on
0:36:20 > 0:36:30avocados and eggs.Really nice. Excellent.
0:36:32 > 0:36:35So what will I be making for Sarah at the end of the show?
0:36:35 > 0:36:38Will it be her food heaven, a real sweet treat for a sweet-tooth
0:36:38 > 0:36:41in the shape of a coffee, chocolate and sherry cake?
0:36:41 > 0:36:43She says "too rich and too sweet" aren't in her vocabulary,
0:36:43 > 0:36:47so with that in mind I'll make a sherry sponge, then layer it up
0:36:47 > 0:36:49with a rich coffee buttercream, as I know she loves coffee-flavoured
0:36:49 > 0:36:52puddings, and I'll serve it with a rich, chocolatey ganache
0:36:52 > 0:36:57and an array of some of those guilty-pleasure
0:36:57 > 0:36:59chocolates she enjoys! But if Sarah gets HELL
0:36:59 > 0:37:03it's double trouble.
0:37:03 > 0:37:05I don't
0:37:05 > 0:37:17I don't like organic. Like my mum, the 99%...No, you said you don't
0:37:17 > 0:37:27want the health bit.
0:37:31 > 0:37:35What she gets is down to you and at the moment it is neck and neck. Get
0:37:35 > 0:37:40onto the website you have around 25 minutes left to vote the Sarah's
0:37:40 > 0:37:44Food Heaven Food Hell.
0:37:44 > 0:37:45You have the power!
0:37:45 > 0:37:48So go to the Saturday Kitchen website and have your say now!
0:37:48 > 0:37:51We'll find out the result at the end of the show!
0:37:51 > 0:37:53Now, it's over to Raymond Blanc who's sharing his "kitchen secret"
0:37:53 > 0:37:54to Provencal fish soup.
0:37:54 > 0:37:57He is serving it two ways - one for the rich man
0:37:57 > 0:37:59and one for the poor man!
0:37:59 > 0:38:07Take it away Monsieur Blanc and of course the ever-patient, Adam!
0:38:29 > 0:38:45Raymond's next dish is red mullet, fish mullet again at.
0:38:53 > 0:38:55All these fish are caught in Great Britain, actually
0:38:55 > 0:38:58in Cornwall, and in a fish soup, my God, they truly are delicious.
0:38:58 > 0:39:00I want to fillet my fish first.
0:39:00 > 0:39:02When you think of fish soup automatically, of course,
0:39:02 > 0:39:03you think of France.
0:39:03 > 0:39:05La belle France The South of France.
0:39:05 > 0:39:06The blue skies.
0:39:06 > 0:39:09And I understand it because, of course, the fish soup is one
0:39:09 > 0:39:11of the greatest traditional dish of the South of France.
0:39:11 > 0:39:12OK.
0:39:12 > 0:39:14So let's try to put the wonderful flavours of Provence
0:39:14 > 0:39:16in the heart of Great Britain.
0:39:16 > 0:39:19The bones of the fish will be used to make a frugal soup.
0:39:19 > 0:39:21The fillets will be added for a more luxurious version.
0:39:21 > 0:39:23That's it, that's my fish soup!
0:39:23 > 0:39:25OK, they don't look much, but you wait.
0:39:25 > 0:39:26Adam.
0:39:26 > 0:39:28Adam, can you chop me that up, please?
0:39:28 > 0:39:29OK.
0:39:29 > 0:39:30So chop it up.
0:39:30 > 0:39:33Everyone should have an Adam at home Whilst Adam is chopping the bones
0:39:33 > 0:39:35we are going to prepare the base of the flavour.
0:39:35 > 0:39:37Giving the soup its Provencal backbone are
0:39:37 > 0:39:38Mediterranean vegetables.
0:39:38 > 0:39:40Tomatoes, onions, fennel and a bit of tomato puree.
0:39:40 > 0:39:41Garlic.
0:39:41 > 0:39:43Oh, by the way, good news.
0:39:43 > 0:39:45It's fantastic.
0:39:45 > 0:39:47The British are eating now officiall more garlic than the French.
0:39:47 > 0:39:51It's fantastic, isn't it?
0:39:51 > 0:39:58Who would have thought about it a few years ago?
0:39:58 > 0:40:02All that lovely stuff here.
0:40:02 > 0:40:03Home, sweet home.
0:40:03 > 0:40:04I don't know which one.
0:40:04 > 0:40:08Cornwall or South of France?
0:40:08 > 0:40:15So I'm going to put a bit of thyme.
0:40:15 > 0:40:16Oh, lovely.
0:40:16 > 0:40:17Lovely.
0:40:17 > 0:40:18A bit of bay leaf.
0:40:18 > 0:40:19Wonderful.
0:40:19 > 0:40:22I'm listening to my beautiful song here.
0:40:22 > 0:40:26There's a lovely little song, just a gentle sizzling.
0:40:26 > 0:40:27Gentle.
0:40:27 > 0:40:28Not aggressive.
0:40:28 > 0:40:31I know it's right.
0:40:31 > 0:40:34But I'm going to move my pan away because now it's going too fast.
0:40:34 > 0:40:35So voila, quieten down.
0:40:35 > 0:40:36Lovely.
0:40:36 > 0:40:40Sweat the vegetables gently on a low heat
0:40:40 > 0:40:41and then add garlic, tomatoes and a little
0:40:41 > 0:40:44powdered saffron.
0:40:44 > 0:40:45Powder, about half a gram.
0:40:45 > 0:40:47OK, remember, it's expensive.
0:40:47 > 0:40:48Voila.
0:40:48 > 0:40:49Tomato puree.
0:40:49 > 0:40:53Absolutely delicious.
0:40:53 > 0:40:56So now I add my chopped fish bones.
0:40:56 > 0:40:58All this wonderful protein here.
0:40:58 > 0:41:00It doesn't smell great at all, but you wait.
0:41:00 > 0:41:02OK.
0:41:02 > 0:41:05And all what I need to add, my white wine.
0:41:05 > 0:41:07I'm going to boil my wine to remove as much possible
0:41:07 > 0:41:12alcohol and acidity OK, which I don't want.
0:41:12 > 0:41:15Cooking wine should be inexpensive.
0:41:15 > 0:41:21To me I find it immoral to buy a great big expensive wine and put
0:41:21 > 0:41:22it into your kitchen.
0:41:22 > 0:41:23That's silly.
0:41:23 > 0:41:24Waste of money.
0:41:24 > 0:41:28OK.
0:41:28 > 0:41:30So the white, you want it quite light and fruity.
0:41:30 > 0:41:31It's just right.
0:41:31 > 0:41:32See, look at that.
0:41:32 > 0:41:34Ooh, look at that Tres bien.
0:41:34 > 0:41:37That little bit of wine, believe me, will add that much more
0:41:37 > 0:41:40to your soup So now water.
0:41:40 > 0:41:43Bring the soup to the boil and then simmer for 20 minutes skimming any
0:41:43 > 0:41:47impurities from the top.
0:41:47 > 0:41:49So it's simple really at home.
0:41:49 > 0:41:53Just go and get your fish bones because there are so many fish bones
0:41:53 > 0:41:55that people throw away and you could do
0:41:55 > 0:41:56the most marvellous...
0:41:56 > 0:41:58Whatever fish bones you have.
0:41:58 > 0:42:01When the fish soup has cooked, blend one half in a liquidiser.
0:42:01 > 0:42:04That's it.
0:42:04 > 0:42:06And pass it through a fine sieve.
0:42:06 > 0:42:10All this precious liquid, you know, that you have worked for for so long
0:42:10 > 0:42:11Look at that colour.
0:42:11 > 0:42:12All amber.
0:42:12 > 0:42:20Saffron.
0:42:22 > 0:42:23So now I've done my fish soup.
0:42:23 > 0:42:25It's ready to serve.
0:42:25 > 0:42:26And it will be absolutely stunning.
0:42:26 > 0:42:30The soup can be eaten as it is, or the fish fillets can be added.
0:42:30 > 0:42:33Now I'm going to poach the fillet of fish which I have marinated.
0:42:33 > 0:42:34Adam?
0:42:34 > 0:42:35Oui, chef.
0:42:35 > 0:42:37Can you get me the fish, please, the marinated fish?
0:42:37 > 0:42:39Yes, chef.
0:42:39 > 0:42:39Thank you very much.
0:42:39 > 0:42:41The fish fillets have been marinated for two hours
0:42:41 > 0:42:43in a mix of saffron, garlic, thyme, olive
0:42:43 > 0:42:44oil and black pepper.
0:42:44 > 0:42:47Strain the other half of the fish stock and use it
0:42:47 > 0:42:51to poach your marinated fillets.
0:42:51 > 0:42:53Now it's ready to be poached and that will only take four
0:42:53 > 0:42:55to five minutes maximum.
0:42:55 > 0:42:57So that is really, highly, Provencal All these wonderful
0:42:57 > 0:42:58flavours of the South of France.
0:42:58 > 0:43:03Big flavours.
0:43:03 > 0:43:06Fantastic flavours.
0:43:06 > 0:43:08The blessed moment.
0:43:08 > 0:43:11Both soups are topped off with a rouille, a traditional
0:43:11 > 0:43:17saffron and garlic mayonnaise.
0:43:17 > 0:43:20And then that lovely garlicky flavou will give that touch.
0:43:20 > 0:43:23To finish, garnish with croutons, gruyere cheese and parsley.
0:43:23 > 0:43:27What I have here, you might describe it as maybe
0:43:27 > 0:43:31the poor man's fish soup.
0:43:31 > 0:43:33Because, after all, it's made from the bone.
0:43:33 > 0:43:37I can assure you I don't mind to be poor man and eat that soup every day
0:43:37 > 0:43:40Absolutely delicious.
0:43:40 > 0:43:42And for the very rich, the very wealthy, the very affluent
0:43:42 > 0:43:47you've got all the Cornish fish in here.
0:43:47 > 0:43:54Adam, can we taste the soup, please?
0:43:54 > 0:43:56The fish is lovely.
0:43:56 > 0:43:59It looks messy like that but, I can assure you, wow!
0:43:59 > 0:44:01And all that you need is a few fish bones,
0:44:01 > 0:44:09a bit of saffron, a bit of garlic, olive oil, that's it.
0:44:12 > 0:44:14Raymond's kitchen garden, bursting with herbs,
0:44:21 > 0:44:24I wouldn't say no to Raymond's poor man's fish soup!
0:44:24 > 0:44:25Delicious.
0:44:25 > 0:44:27I should stress that grey mullet is no longer sustainable,
0:44:27 > 0:44:29but you could easily replace it with another white fish,
0:44:29 > 0:44:31like tilapia, hake or haddock.
0:44:31 > 0:44:37He was in an episode of Miranda? Yes, he played Patricia's love
0:44:37 > 0:44:42interest and it was the same episode we had Gary Barlow in it.
0:44:42 > 0:44:44Right, still to come...
0:44:44 > 0:44:46Nigel Slater shows us some more of his simple suppers,
0:44:46 > 0:44:48sausages with creamy mustard sauce and pasta, plus a perfect
0:44:48 > 0:44:50recipe for some carrot and coriander fritters.
0:44:50 > 0:44:52It's almost omelette challenge time and we are in the
0:44:52 > 0:44:55presence of greatness - Theo here still holds the
0:44:55 > 0:44:59Guinness World Record for the fastest omelette.
0:44:59 > 0:45:01There he is at the centre of the frying pan of glory.
0:45:01 > 0:45:04So Cyrus and Theo, as seasoned pros you shouldn't
0:45:04 > 0:45:05HEN-counter any problems with the EGGs-tremely
0:45:05 > 0:45:07simple task of making a plain three egg omelette.
0:45:07 > 0:45:10Just don't get too COCKy or we'll have to call the whole
0:45:10 > 0:45:15thing OEUF!
0:45:15 > 0:45:18Will Sarah get her food heaven - a coffee, chocolate and sherry cake?
0:45:18 > 0:45:21Or her food hell, gnocchi with sweetbreads and bone marrow?
0:45:21 > 0:45:24There's still a chance for you to vote on the website and we'll find
0:45:24 > 0:45:32out the results later on!
0:45:32 > 0:45:33Right, on with the cooking.
0:45:33 > 0:45:37Theo, what are we making?
0:45:37 > 0:45:45We are making fresh pasta. We average Cornish eggs. We have 350
0:45:45 > 0:45:52grams of flour. We have 25 grams of fine semolina flour. What is that
0:45:52 > 0:45:56doing? It is basically giving colour and texture and then you're going to
0:45:56 > 0:46:01do three whole eggs and four Yorks. This is the recipe you have always
0:46:01 > 0:46:06used?The recipe I use that the Intercontinental. I'm going to make
0:46:06 > 0:46:12a ragu. I have got some chuck steak. We're going to seize on that Ann
0:46:12 > 0:46:17Bryan it. You get lots of recipes for ragu where the use meant. I
0:46:17 > 0:46:21think the nicest ways using a big chunk of meat because you get lots
0:46:21 > 0:46:24of flavour. If you get colour Runnymede, you get matters of
0:46:24 > 0:46:31flavour.Then you cook it slowly in the oven. You're quite a
0:46:31 > 0:46:36traditionalist. This is something that they would do in Italy?Very
0:46:36 > 0:46:43much so.There are lots of recipes. Now sold? No salt or oil. They make
0:46:43 > 0:46:52it go black. You do not need it. This is very much a classic ragu
0:46:52 > 0:47:02recipe. Sometimes a ragu have pork and beef and veal. This is just be.
0:47:02 > 0:47:06You have been at the Intercontinental for 12 years. Yes.
0:47:06 > 0:47:12You have had a couple of makeovers in that time?We have two lovely new
0:47:12 > 0:47:18private dining rooms. One seat is 20. They go to one big room but the
0:47:18 > 0:47:22restaurant was refurbished a year ago.It is looking fantastic. You
0:47:22 > 0:47:29are opening other restaurants.With regularity? Not quite as big as
0:47:29 > 0:47:36Jason. I am opening one in Hong Kong. And the restaurant which is
0:47:36 > 0:47:43also opening this year. You're flying around? The restaurant I work
0:47:43 > 0:47:49and all the time is on Park Lane. All the restaurants are run by my
0:47:49 > 0:47:55proteges. Shared to have been working for me. When you have had
0:47:55 > 0:47:59restaurants for 12 years, you keep in touch with a lot of people. I
0:47:59 > 0:48:03give them the opportunity to work with me. It encourages them to stay.
0:48:03 > 0:48:07They get their share of the business. I do the publicity and the
0:48:07 > 0:48:12recipes. The restaurant I am always in is the one in Park Lane.Let's
0:48:12 > 0:48:20talk is briefly. Your project together.Amazing egg yolks. That
0:48:20 > 0:48:29makes all the difference. Put that in the fridge. You have to prove the
0:48:29 > 0:48:35pasta by putting it through the machine a few times. You folded over
0:48:35 > 0:48:39and work the glittering. The ragu becomes tough. -- the pasta becomes
0:48:39 > 0:48:47tough. If you put it through the machine and folded over a couple of
0:48:47 > 0:48:52times, you get a lovely smooth texture. Do it once then fold it
0:48:52 > 0:48:56over again, and then you're going to start rolling.How many times would
0:48:56 > 0:49:00you recommend going through the process?At least six times, so you
0:49:00 > 0:49:06get the pasta smooth and get a lovely texture. I have got some
0:49:06 > 0:49:11rolled out here. It has gone brittle. The important thing about
0:49:11 > 0:49:20fresh pasta kits to dry it out. That is you get the texture. That is why
0:49:20 > 0:49:25the Italians are so mad about the al dente.When we talk about that, it
0:49:25 > 0:49:34really is al dente. There is a definite buy to this pasta.It is
0:49:34 > 0:49:40not like to have attempt? No, because the pasta has dried out. We
0:49:40 > 0:49:43make all our pasta in the restaurant they did before, so you get that
0:49:43 > 0:49:51natural chewiness. OK, so the ragu is putting. This ragu recipe is
0:49:51 > 0:49:56perfect to cook in one big batch. When you have it all cook, you can
0:49:56 > 0:49:59put it into little bags and pop it in the freezer and take it out when
0:49:59 > 0:50:04you need it. This -- this is going to be in the oven for at least three
0:50:04 > 0:50:10hours.It takes time. Once you get the roles of pasta to the
0:50:10 > 0:50:15appropriate thickness, would you slice it?I would get a ravioli
0:50:15 > 0:50:20cutter or a knife and cut it to the width that you want. That is
0:50:20 > 0:50:24pappardelle. Tagliatelle would probably be one third of that. How
0:50:24 > 0:50:29long would it keep like this? I would say, left out for about three
0:50:29 > 0:50:33days. Would you leave this in the fridge? We make our pasta every day
0:50:33 > 0:50:39for the next day. We let it dry out and leave it in the fridge and
0:50:39 > 0:50:45trays. It is always fantastic the next day. This is going in the oven.
0:50:45 > 0:50:522-3 hours. This is my ragu, very simple. Fry the meat of, and then
0:50:52 > 0:50:59get that the matters in.Tell us the difference between a traditional
0:50:59 > 0:51:03Bolognese and a ragu?Lots of recipes use meant and I find that
0:51:03 > 0:51:08when you cook it it just boils. This is more like a stew. You get this
0:51:08 > 0:51:15amazingly rich flavour. I just push down on the meat so it breaks down.
0:51:15 > 0:51:21That is celery, onions, no carrots. I have put the chuck steak in there.
0:51:21 > 0:51:25Why no carrots? I am not a fan of chunks of character. What about this
0:51:25 > 0:51:33weakness? You get that from the onion and the wine. -- what about
0:51:33 > 0:51:42the sweetness. It is a rustic sauce. The pasta goes into the water. Just
0:51:42 > 0:51:48cook that for a minute or two. We will put some of the ragu soars into
0:51:48 > 0:51:53the pan. I will add butter. You tend to get ragu from the regions of
0:51:53 > 0:51:59Emilia Romagna where they have these amazing rich amounts of butter and
0:51:59 > 0:52:04cream, because that is where Parmesan comes from. There are lots
0:52:04 > 0:52:07of cows. Parmesan is made from semi-skimmed milk so there is lots
0:52:07 > 0:52:12of access butter and cream.That is how the cuisine has been influenced
0:52:12 > 0:52:16by a?It is the only region of Italy where they use lots of butter and
0:52:16 > 0:52:24cream. The other parts use olive oil. With this beef ragu, it tastes
0:52:24 > 0:52:30amazing.There is no flat leaf parsley going in this.It is usually
0:52:30 > 0:52:35ubiquitous? I think this has so much flavour, you have got rosemary and
0:52:35 > 0:52:38near, sometimes fresh herbs can overpower the beautiful slow
0:52:38 > 0:52:43cooking. It is a strong flavour. I will add the butter. Close your
0:52:43 > 0:52:51eyes. That gives it the silky richness? Yes, and it makes its
0:52:51 > 0:52:56week, really sweet. We will add some of the pasta. The pasta should be al
0:52:56 > 0:53:02dente. It is. Always take the pasta out of the water and added to the
0:53:02 > 0:53:07sauce. Never use a colander. Use a slotted spoon if you have short
0:53:07 > 0:53:17pasta, if you have long passed, use tongs.
0:53:17 > 0:53:22tongs. -- long pasta. You work the pasta in with the sauce. This is
0:53:22 > 0:53:24where the sauce becomes emulsified. The starch begins to thicken the
0:53:24 > 0:53:30sauce. It is straightforward cooking, but technically it is quite
0:53:30 > 0:53:36precise.Italian food look simple. It is a -- it is like making
0:53:36 > 0:53:42risotto, it takes lots of skill, getting the timing right. Knowing
0:53:42 > 0:53:45when to stop. The problem with lots of cooking is people put too much
0:53:45 > 0:53:51in. You do not get that natural flavour. We have emulsified sauce
0:53:51 > 0:53:55with the water. That is pretty much it.In terms of cheese, would you
0:53:55 > 0:54:02always use Parmesan?Grana Padano is much lighter. It is made with
0:54:02 > 0:54:09skimmed mark. Parmesan is made with semi-skimmed. It is richer. It is
0:54:09 > 0:54:15the same kind of cheese, but a little different. You could use
0:54:15 > 0:54:20pecorino something. Parmesan is from the regions so it works really well.
0:54:20 > 0:54:25I will pass that together. It starts to emulsified. We will put this in
0:54:25 > 0:54:32there. It all becomes really nice and rich. Creamy.The sauce over the
0:54:32 > 0:54:38top. If you have all that pasta left over, what would you do with that?I
0:54:38 > 0:54:43would put it in the freezer. In little bags. Whenever you want to
0:54:43 > 0:54:48make the ragu, you take it out, and let it defrost and then put it in a
0:54:48 > 0:54:52pan and have lovely fresh pasta you have made and you have got ragu
0:54:52 > 0:55:00whenever you need it.Sorry. I was going to use that.Remind us what
0:55:00 > 0:55:06that is called. This is my pappardelle ragu, fresh pasta with a
0:55:06 > 0:55:13sauce made with beef, tomato, Chianti and rosemary.Delicious.OK,
0:55:13 > 0:55:21let's go. Why did you say you do not use a colander?When you could
0:55:21 > 0:55:25pasta, you cook the pasta, or cook it, put it into the colander, you
0:55:25 > 0:55:31lose the water and you always put too much pasta. My tip is only took
0:55:31 > 0:55:35100 grams per person, and ticket three minutes less than the packet
0:55:35 > 0:55:40says if using dried pasta, and then finish it off in the pan with the
0:55:40 > 0:55:45sauce. The pasta and the sauce work together and become emulsified. You
0:55:45 > 0:55:51get a lovely flavour.We always
0:55:57 > 0:55:59overcook it in this country.There are lots of Italian restaurants in
0:55:59 > 0:56:02this country but there are a few very good ones. All Italians no good
0:56:02 > 0:56:05pasta because they do not know how not to good pasta. It is part of
0:56:05 > 0:56:08their life. When you see an Italian could pasta, you know how it is
0:56:08 > 0:56:12done.It is important to go to Italy and discover that.What are we
0:56:12 > 0:56:17drinking? We are drinking Chianti Poggio Galiga. It is £7.99 from
0:56:17 > 0:56:24Majestic. When we cook this at home we put this Chianti in the dish. It
0:56:24 > 0:56:28is quite economic goal. You can use half in the dish and have a couple
0:56:28 > 0:56:33of glasses left over. It is great acid. It cuts through the richness
0:56:33 > 0:56:40of the Mead. I will never use minced beef again a revelation.It has the
0:56:40 > 0:56:47cherry fruits and herbs. This is a food wine. It is not overpowering.
0:56:47 > 0:56:54It is 12% alcohol.12.5%. It is quite low.Villagers. It was such a
0:56:54 > 0:56:59good match. On its own, it is quite harsh, but with the butter and rich
0:56:59 > 0:57:07sauce.Yes, this wine, we put it in the cooking and we had the wine and
0:57:07 > 0:57:12fit together and it was seamless.It is really lovely.How is it going?
0:57:12 > 0:57:16It is lovely.The pasta in particular.In nice bike. Really
0:57:16 > 0:57:23nice. I am never using a colander again.
0:57:23 > 0:57:26Now let's catch up with Si and Dave, the Hairy Bikers.
0:57:26 > 0:57:29On their quest to find the finest jerk chicken in the UK,
0:57:29 > 0:57:30they find themselves in
0:57:30 > 0:57:32Bromsgrove, which apparently offers us a little slice of the
0:57:32 > 0:57:40Caribbean.
0:57:42 > 0:57:45In the last 60 years, Britain has gone from rationing
0:57:45 > 0:57:47and an unadventurous national cuisine to having one of the most
0:57:47 > 0:57:48exciting cuisines in the world.
0:57:48 > 0:57:52After World War II, we needed to rebuild the country and, thanks
0:57:52 > 0:57:55to the British Nationality Act, all Commonwealth citizens got free
0:57:55 > 0:57:59entry to the UK to help.
0:57:59 > 0:58:07And in the 25 years after the war, nearly half a million people arrived
0:58:07 > 0:58:09here from the West Indies, bringing with them cultural
0:58:09 > 0:58:10influences that have changed our...
0:58:10 > 0:58:11music...
0:58:11 > 0:58:13fashion...
0:58:13 > 0:58:17and best of all, food.
0:58:17 > 0:58:20Since the 1960s, Caribbean carnivals have been the showcase for one
0:58:20 > 0:58:25of the best things to come out of Jamaica - jerk chicken.
0:58:25 > 0:58:28We've travelled the world, Kingy, and we're not afraid of going a few
0:58:28 > 0:58:31extra miles to find the finest jerk chicken in the UK.
0:58:31 > 0:58:33What, you mean it's not found in our great capital?!
0:58:33 > 0:58:34No, Si.
0:58:34 > 0:58:37We're off to Birmingham.
0:58:37 > 0:58:41Outside of London, more West Indians settled here than anywhere else.
0:58:41 > 0:58:43It's the perfect place to find a jerk master.
0:58:43 > 0:58:50Lorenzo Richards is an award-winning chef from Bromsgrove.
0:59:03 > 0:59:05Well, this doesn't look like a Caribbean paradise, Kingy.
0:59:05 > 0:59:06I reckon we've got it wrong.
0:59:06 > 0:59:07Well, I was following YOU!
0:59:07 > 0:59:10I was following you, but you always get lost.
0:59:10 > 0:59:13I mean, you get lost trying to find your way to the bathroom.
0:59:13 > 0:59:14I don't!
0:59:14 > 0:59:15Du...
0:59:15 > 0:59:16Dude.
0:59:16 > 0:59:19Dude, look, it might just be me, but this definitely does not look
0:59:19 > 0:59:20like a jerk master's palace.
0:59:20 > 0:59:21Just a minute.
0:59:21 > 0:59:22Can you hear something?
0:59:22 > 0:59:23Can you hear it?
0:59:23 > 0:59:24No.
0:59:24 > 0:59:27Lads, can you just keep it down for a minute!
0:59:27 > 0:59:29Whoa!
0:59:29 > 0:59:30DISTANT STEEL BAND PLAYS.
0:59:30 > 0:59:31Listen.
0:59:31 > 0:59:37That sounds more like it!
0:59:37 > 0:59:38BELLS JINGLE, STEEL BAND CONTINUES.
0:59:38 > 0:59:40Will you shut up with the bells?
0:59:40 > 0:59:41That is the sound of jerk chicken.
0:59:41 > 0:59:42Right, we're off.
0:59:42 > 0:59:43Crack on, boys.
0:59:43 > 0:59:45Crack on.
0:59:45 > 0:59:46Yes!
0:59:46 > 0:59:47Get in!
0:59:47 > 0:59:48This is the Caribbean.
0:59:48 > 0:59:49ALL CHEER.
0:59:49 > 0:59:50Hello!
0:59:50 > 0:59:53Hello, ladies.
0:59:53 > 0:59:55Oh, Master.
0:59:55 > 0:59:56We're not worthy, dude.
0:59:56 > 0:59:57How are you?
0:59:57 > 0:59:59How you doing man?
0:59:59 > 1:00:04Good to see you, good to see you.
1:00:04 > 1:00:05My infamous jerk...
1:00:05 > 1:00:06chicken on the go here.
1:00:06 > 1:00:07Beautiful.
1:00:07 > 1:00:08Oh, man.
1:00:08 > 1:00:09Do you do this?
1:00:09 > 1:00:11Do you get everybody from the community together
1:00:11 > 1:00:13and have a crack on and...?
1:00:13 > 1:00:14We've been doing...
1:00:14 > 1:00:17We do a Caribbean night here once a month, and we've been doing it
1:00:17 > 1:00:18for the last seven years.
1:00:18 > 1:00:20It's great, because, for me, it's bringing Caribbean
1:00:20 > 1:00:21food to the countryside.
1:00:21 > 1:00:24You've got real ale, jerk chicken, Morris men and the steel band.
1:00:24 > 1:00:25And do you know what?
1:00:25 > 1:00:26It works.
1:00:26 > 1:00:29You can get jerk seasoning in the shops, but this,
1:00:29 > 1:00:30ladies and gentlemen, is the real deal.
1:00:30 > 1:00:32How long will that cook for?
1:00:32 > 1:00:36This'll take about 30-40 minutes.
1:00:36 > 1:00:37Tell me, Lorenzo, what is the difference, say,
1:00:37 > 1:00:40between jerk chicken and the average Joe doing, you know,
1:00:40 > 1:00:41barbecued chicken?
1:00:41 > 1:00:43OK, well, jerking, yeah, it's a mixture of the cooking
1:00:43 > 1:00:49process and the blend of spices used, yeah?
1:00:49 > 1:00:51And the treated wood that we add to the coals will infuse
1:00:51 > 1:00:58and add extra flavour.
1:00:58 > 1:01:00What do you treat the wood with?
1:01:00 > 1:01:02I like to use beer and stout.
1:01:02 > 1:01:03Man, this is going to be amazing.
1:01:03 > 1:01:05It's just a flavour sensation, isn't it?
1:01:05 > 1:01:08It's a taste explosion, is what it'll be when you actually
1:01:08 > 1:01:09get to taste it, yeah.
1:01:09 > 1:01:10Finally - the moment of truth.
1:01:10 > 1:01:11Oh, look at this, man.
1:01:11 > 1:01:14Lorenzo's about to reveal his secret 'to making an authentic
1:01:14 > 1:01:18jerk marinade.
1:01:18 > 1:01:20This is like discovering the theory of evolution.
1:01:20 > 1:01:22It is.
1:01:22 > 1:01:24Onions, ginger, garlic.
1:01:24 > 1:01:25Yeah.
1:01:25 > 1:01:26Scot's bonnet, cinnamon, all-purpose seasoning,
1:01:26 > 1:01:29some oil to pull it together, some fresh thyme, curry powder.
1:01:29 > 1:01:30And this is pimento.
1:01:30 > 1:01:31Have a smell of that.
1:01:31 > 1:01:35Oh, man.
1:01:35 > 1:01:43Yeah?
1:01:47 > 1:01:49If you can mill some of this pimento here.
1:01:49 > 1:01:50No worries, man.
1:01:50 > 1:01:52How much spice do you like in your life?
1:01:52 > 1:01:54Oh, man, as much as I can get.
1:01:54 > 1:01:55We're practically Jamaicans.
1:01:55 > 1:01:57When I've tasted your jerk, you know, I'll know.
1:01:57 > 1:01:59I'll know if it's real or not.
1:01:59 > 1:02:00OK.
1:02:00 > 1:02:02So this is the decider, this is the scotch bonnet,
1:02:02 > 1:02:05this is where you decide how much heat, you know, is going
1:02:05 > 1:02:06to be in the jerk.
1:02:06 > 1:02:07This is the nuclear reactor.
1:02:07 > 1:02:08Let's go three.
1:02:08 > 1:02:10HE MAKES EXPLOSION SOUND.
1:02:10 > 1:02:13Lorenzo's recipe also includes an ingredient
1:02:13 > 1:02:15from the Far East...
1:02:15 > 1:02:17Oh, and then there's soy
1:02:17 > 1:02:18in there as well.
1:02:18 > 1:02:23..which, he says, improves the depth of
1:02:23 > 1:02:24flavour.
1:02:24 > 1:02:26To be honest...
1:02:26 > 1:02:28God, you could bring people back from the dead with that.
1:02:28 > 1:02:32OK, so this is just a whole chicken that's been cut in half.
1:02:32 > 1:02:34Just score the chicken, just to let the flavour get
1:02:34 > 1:02:36into it a little bit more, you know?
1:02:36 > 1:02:39And what we're going to do is be very, very generous.
1:02:39 > 1:02:40Yeah.
1:02:40 > 1:02:42Do we need to leave it to marinate?
1:02:42 > 1:02:49I always marinate it for 24 hours.
1:02:53 > 1:02:56So, how much longer have we got to wait, Lorenzo?
1:02:56 > 1:02:58I suggest probably about ten minutes for some
1:02:58 > 1:03:01of the smaller pieces, and, you know, we'll be good to go.
1:03:01 > 1:03:02'Now, what can we do for ten minutes?
1:03:02 > 1:03:03Limbo!
1:03:03 > 1:03:05CHEERING.
1:03:05 > 1:03:06Go, go, go.
1:03:06 > 1:03:07Lower, lower, lower.
1:03:07 > 1:03:10Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go...
1:03:10 > 1:03:12Ah!
1:03:12 > 1:03:14You've got the groove, man.
1:03:14 > 1:03:15This is immense.
1:03:15 > 1:03:21Who needs to go to London for a Caribbean carnival atmosphere?
1:03:21 > 1:03:28And the authentic jerk chicken.
1:03:28 > 1:03:30You can forget going on your fancy cruises.
1:03:30 > 1:03:31Bromsgrove!
1:03:31 > 1:03:35I've seen the light.
1:03:35 > 1:03:38Yeah, it's exactly that, man...
1:03:38 > 1:03:40Oh, here we go.
1:03:40 > 1:03:41Gentleman.
1:03:41 > 1:03:42Oh!
1:03:42 > 1:03:43Lorenzo!
1:03:43 > 1:03:45This is a little surprise for you.
1:03:45 > 1:03:47You've got some jerk chicken Scotch eggs here.
1:03:47 > 1:03:55Oh, you are kidding me.
1:03:56 > 1:03:58Oh, man, that is awesome.
1:03:58 > 1:03:59The flavour of the chicken...
1:03:59 > 1:04:00The egg is just so...
1:04:00 > 1:04:01Chicken and egg in a one-er.
1:04:01 > 1:04:02Oh, yes!
1:04:02 > 1:04:03Hey!
1:04:03 > 1:04:04OK.
1:04:04 > 1:04:07Gentlemen, I give you jerk chicken in its purest form.
1:04:07 > 1:04:08Oh, man, look at that.
1:04:08 > 1:04:10I've died and gone to heaven.
1:04:10 > 1:04:18Wow!
1:04:19 > 1:04:21"Wow" indeed and those jerk chicken Scotch eggs looked delicious too.
1:04:21 > 1:04:22That is it!
1:04:22 > 1:04:24The heaven and hell vote is now closed.
1:04:24 > 1:04:25Sarah's fate is sealed!
1:04:25 > 1:04:28And we will reveal the results at the end of the show.
1:04:28 > 1:04:30Now let's take some calls from our viewers.
1:04:30 > 1:04:39Let's take some calls from our viewers. Sarah from Stratford.
1:04:39 > 1:04:41viewers. Sarah from Stratford.My family do Querrey with peas and
1:04:41 > 1:04:47mixed veg, I would like a different recipe.Use my recipe for the crab.
1:04:47 > 1:04:52Perfect.
1:04:53 > 1:05:01Perfect. Make the ginger, chilli and soy sauce. So simple. Simmer it in
1:05:01 > 1:05:05the sauce for a minute after frying it so you don't need to put egg into
1:05:05 > 1:05:10it. Have it with fried rice and it will be amazing.Very excited about
1:05:10 > 1:05:15that.
1:05:17 > 1:05:28that. Now we have got some tweets? Julia says I have some goat meat in
1:05:28 > 1:05:34my freezer, other than Querrey, what Cani use it for?It is just like
1:05:34 > 1:05:45lamb, and goat is sweeter. It could make a lovely ragu. But some herbs,
1:05:45 > 1:05:52braise it with onions, garlic and ginger. Kockott very softly, with a
1:05:52 > 1:05:57bit of tomato. But don't add the tomato to the goat until it is half
1:05:57 > 1:06:03cocked because the muscles in the goats are stronger. It gets tougher
1:06:03 > 1:06:12to cook. It'll be marvellous. Excellent. Let's go back to the
1:06:12 > 1:06:18phones. Paula from County Down. Morning, my daughter is severely
1:06:18 > 1:06:26allergic to eggs and as a result can only eat dried pasta, is there a
1:06:26 > 1:06:36recipe for making fresh pasta that doesn't include egg?
1:06:36 > 1:06:40doesn't include egg?The semolina flour, you can use that in large
1:06:40 > 1:06:45quantities and use hot water. Pour the hot water onto the semolina
1:06:45 > 1:06:49flour and with your hands make apace. Roll it out like you do
1:06:49 > 1:06:55Gresini and then chop it. You can use your thumbs. You can use a
1:06:55 > 1:07:03knife. It makes really delicious fresh pasta.Very nice. Happy with
1:07:03 > 1:07:13that?Is it as tasty?It will be, the texture is nice. Can make a
1:07:13 > 1:07:17sauce, like broccoli and you could blanch the broccoli and add some
1:07:17 > 1:07:21olive oil or make a ragu light we have done here and it will be
1:07:21 > 1:07:29delicious.Not quite as rich.Not as rich but it will have a lovely
1:07:29 > 1:07:34flavour. It holds the sauce really well. When you make pasta it is
1:07:34 > 1:07:40important it holds the sauce. Any pasta left in the bowl activating it
1:07:40 > 1:07:43means you have got the wrong sauce.
1:07:43 > 1:07:45This week's "foodie film" is very close to home.
1:07:45 > 1:07:48So close in fact that it was recorded pretty much
1:07:48 > 1:07:49below this studio floor.
1:07:49 > 1:07:51We sent Lisa Faulkner underground to find out more
1:07:51 > 1:07:53about the London air raid shelter turned subterranean farm.
1:07:53 > 1:08:01Take a look.
1:08:03 > 1:08:07We all know that plants need sunlight and soil in order to grow.
1:08:07 > 1:08:14Yet, 33 metres beneath this very studio there is a thriving farm. How
1:08:14 > 1:08:21is it possible? I am going deep underground to find out.
1:08:29 > 1:08:33Walking down here, I heard the tubes, which sounded like they were
1:08:33 > 1:08:39next door, was this an old underground tunnel?No, this was a
1:08:39 > 1:08:42two deep level shelters from the Second World War. The Northern Line
1:08:42 > 1:08:48is above us.You have filled it with these beautiful pink lights. How on
1:08:48 > 1:08:52earth does it work? I know nothing, so please explain in layman 's
1:08:52 > 1:08:59terms.Simple system, hydroponic system, reuse water to take the
1:08:59 > 1:09:03nutrients they require and it floods the benches behind us and the water
1:09:03 > 1:09:07makes its way to the tanks downstairs and we reuse the water.
1:09:07 > 1:09:12We have an old carpet that this shred together and put back together
1:09:12 > 1:09:18as an agricultural matter and that is what the plan 's roots go into.
1:09:18 > 1:09:24The LED lights provide the sunlight. What do you grow here?15 different
1:09:24 > 1:09:29products ranging from radishes, rocket. We have some coriander, we
1:09:29 > 1:09:38have some fennel.All smells as you walk in, it hits you.It is a fresh
1:09:38 > 1:09:43smelling farm, as you would expect. Yes, I like this farm.This is pink
1:09:43 > 1:09:51stem radish.Proper peppery flavour which you don't get with radish any
1:09:51 > 1:09:55more.It is the old-fashioned radish from years ago. Really punchy
1:09:55 > 1:10:01flavours.Down here, these are these micro hubs, but could you grow
1:10:01 > 1:10:06anything?We could, it depends on what style of growing reuse. There
1:10:06 > 1:10:14is different hydroponics that lend themselves to growing ahead of
1:10:14 > 1:10:18lettuce. You could even grow apples down here but it would be the most
1:10:18 > 1:10:23expensive apple you have ever eaten. You could apply this technology to
1:10:23 > 1:10:32growing any product.How long does it take to grow?Because we control
1:10:32 > 1:10:40the environment, we can grow pea shoots all the year round. But in a
1:10:40 > 1:10:42greenhouse, it depends on the weather outside and could take you
1:10:42 > 1:10:48up to three weeks go it is a very efficient way to grow.Please can I
1:10:48 > 1:10:54tried the mustard?Yes, read mustard, it tastes like English
1:10:54 > 1:11:00mustard with the heat and flavour. It is so hot. It is just like a jar
1:11:00 > 1:11:04of mustard, I would like that in my sausage sandwich. Is this the future
1:11:04 > 1:11:12of farming?Absolutely, to supply the extra 2 billion people who are
1:11:12 > 1:11:17going to be on the planet, this is the most efficient and sustainable.
1:11:17 > 1:11:22In the future as we scale up we will be growing more products other than
1:11:22 > 1:11:28just micro herbs and salads. It is the future of farming.That really
1:11:28 > 1:11:31was a glimpse into the future. You knew the perfect garden could be one
1:11:31 > 1:11:38where the sun never shines.
1:11:38 > 1:11:46Thanks for that, Lisa. On that challenge time. Are you ready. You
1:11:46 > 1:11:53are the Guinness world record holder. Cyrus, you are not on the
1:11:53 > 1:11:59board at all.
1:12:01 > 1:12:10The aim is to make fast, edible omelettes to feed the hungry crew.
1:12:10 > 1:12:17If not they will go into the compost bin. Will it be cruel or compost?
1:12:17 > 1:12:28Are you ready? Three, two, go.I am never ready.
1:12:39 > 1:12:43Sorry, was I in your way. Is this the same technique you use for your
1:12:43 > 1:12:46record holding one?
1:12:56 > 1:13:07Let's try.Is it really cooked?Yes, mine is cooked. It is shining, but
1:13:07 > 1:13:15it is cooked.Shining?It is cooked, look. But it will still end up in
1:13:15 > 1:13:23the bin.I am going to put them both on the board. Cyrus, let's go to you
1:13:23 > 1:13:41first. Very quick. 29.88 so well done. You are in here. Very good.
1:13:42 > 1:13:53Theo, do you think you are quicker? I think so, yes.28 seconds. We are
1:13:53 > 1:13:57going to have to make a bigger pan. All we can just knock a few out.
1:13:57 > 1:13:59Well done.
1:13:59 > 1:14:02So will Sarah get her food heaven, coffee, chocolate and sherry cake?
1:14:02 > 1:14:04Or her food hell, gnocchi and sweetbreads?
1:14:04 > 1:14:07We'll find out after Nigel Slater has shown us two of his simple
1:14:07 > 1:14:15suppers including this big-flavoured, family favourite.
1:14:18 > 1:14:23Sausages in some form or another are regular Monday supper for me.
1:14:23 > 1:14:26Whether it is sausage and mash or a sausage some edge, it has got to
1:14:26 > 1:14:32have mustered on it. I am going to exploit this partnership and make
1:14:32 > 1:14:36creamy mustard sauce and pasta. Whilst the water for the pasta
1:14:36 > 1:14:46boils, chop some onions. Scatter the onions into a hot pan.
1:14:49 > 1:14:53I'm going to let these onions cook until they are very, very sweet.
1:14:53 > 1:14:54I want them soft, not crisp.
1:14:54 > 1:14:57So put the lid on to let them steam as well as fry.
1:14:57 > 1:14:59This dish is really quick to make.
1:14:59 > 1:15:01So pop the pasta on whilst you work.
1:15:01 > 1:15:03I'm using sausages from my local butcher.
1:15:03 > 1:15:06But I don't want to use them as sausages, so I'm skinning them,
1:15:06 > 1:15:12and chucking in chunks of the meat.
1:15:12 > 1:15:16When I buy a sausage, I want it to be exactly what I think it is.
1:15:16 > 1:15:18I don't want it to have all sorts of things
1:15:18 > 1:15:21in that's extended the meat.
1:15:21 > 1:15:24I think it's much better to pay good money for a sausage,
1:15:24 > 1:15:27and then cut it up to make it go further.
1:15:27 > 1:15:31Give everything a stir, and add some fresh parsley.
1:15:31 > 1:15:32And then the mustard.
1:15:32 > 1:15:34And not just one mustard.
1:15:34 > 1:15:36I'm actually going to add two, and there's a reason for that.
1:15:36 > 1:15:41I love the heat of a smooth mustard.
1:15:41 > 1:15:43It doesn't matter where it comes from.
1:15:43 > 1:15:48And this is the one that I think gives the depth of flavour.
1:15:48 > 1:15:49It's almost like the bass notes.
1:15:49 > 1:15:52And you can put in as much as you like.
1:15:53 > 1:15:56But then I want another mustard.
1:15:56 > 1:15:59And the one I'm putting in is a grain mustard.
1:15:59 > 1:16:02And I like it because of the nubbly little mustard seeds in there.
1:16:02 > 1:16:06They add another texture.
1:16:06 > 1:16:08I've got quite a bit of mustard in there.
1:16:08 > 1:16:10It's really quite hot.
1:16:10 > 1:16:14And I'd like something mild to calm it down a little bit.
1:16:14 > 1:16:17So I'm going to add an entire pot of cream.
1:16:17 > 1:16:25To be honest, the quantity is entirely up to you.
1:16:25 > 1:16:29It doesn't matter how carefully you stir pasta,
1:16:29 > 1:16:34there's always a bit that sticks to the bottom of the pan.
1:16:34 > 1:16:37It's like one of the laws of cooking.
1:16:41 > 1:16:42There's nothing
1:16:42 > 1:16:44elegant about this dish, and there's not meant to be.
1:16:44 > 1:16:45It's big-flavoured, family cooking.
1:16:45 > 1:16:50And to finish, some roughly chopped parsley.
1:16:50 > 1:16:51A wonderful marriage of flavours.
1:16:51 > 1:16:59And I've never known anybody who hasn't thought it was delicious.
1:17:02 > 1:17:04For tonight's supper, I'm cooking carrot and coriander fritters.
1:17:04 > 1:17:06I don't really like gadgets very much.
1:17:06 > 1:17:10I'm not a gadgety cook.
1:17:10 > 1:17:16But I'm not going to grate 12 carrots by hand!
1:17:16 > 1:17:18This isn't one of those recipes about slow cooking,
1:17:18 > 1:17:21where you want an onion to slowly sweeten.
1:17:21 > 1:17:23And so I'm going to use a little young onion,
1:17:23 > 1:17:28with all its greenness and freshness of flavour.
1:17:28 > 1:17:31Carrot and coriander for me is a perfect partnership.
1:17:31 > 1:17:39Add as much of the fragrant herb as you like.
1:17:40 > 1:17:42Now bind everything together by using a beaten egg,
1:17:42 > 1:17:45and about a tablespoon of flour.
1:17:45 > 1:17:50To help everything to bond, I'm also adding some Parmesan.
1:17:50 > 1:17:52What will happen is that the Parmesan will melt
1:17:52 > 1:17:53in the heat of the pan.
1:17:53 > 1:17:59And it will help glue all the ingredients together.
1:17:59 > 1:18:02For a touch of luxury, I'm adding a little cream,
1:18:02 > 1:18:08then seasoning to taste.
1:18:08 > 1:18:12When you're making any sort of little cake or patty
1:18:12 > 1:18:15you're going to fry,
1:18:15 > 1:18:17it's worth just squeezing it together in the hand, just to see
1:18:17 > 1:18:19if it's going to stick together.
1:18:19 > 1:18:20And that will only just.
1:18:20 > 1:18:25I think that will crumble a bit.
1:18:25 > 1:18:28So I'm going to add another egg.
1:18:28 > 1:18:31I only put just enough egg or flour or whatever to hold it together.
1:18:31 > 1:18:34I never want to put too much in.
1:18:40 > 1:18:43I want these fritters to cook quickly.
1:18:43 > 1:18:47So keep them nice and thin, and fry till golden brown on both sides.
1:18:47 > 1:18:50I have one golden rule for frying things in a pan -
1:18:50 > 1:18:52and that's not to play with it too much.
1:18:52 > 1:18:54Let it form a crust.
1:18:54 > 1:19:01And then once the crust has formed, then you can turn it over.
1:19:04 > 1:19:06It's very light, very fresh.
1:19:06 > 1:19:10It's a lovely little dish.
1:19:10 > 1:19:13And the two flavours, the carrot and the coriander,
1:19:13 > 1:19:16marry beautifully.
1:19:21 > 1:19:23Thanks, Nigel.
1:19:23 > 1:19:25That's Monday and Tuesday night's dinners sorted for
1:19:25 > 1:19:26this week!
1:19:26 > 1:19:28Right, time to find out whether Sarah is getting her food
1:19:28 > 1:19:32heaven or food hell.
1:19:32 > 1:19:37She is already poking into the chocolate. This is your idea of
1:19:37 > 1:19:42heaven.Low quality chocolate. Let's not collared low quality.It is
1:19:42 > 1:19:47lovely. Milk chocolate. It is not single estate, is it?I do not know
1:19:47 > 1:19:52what that means. That is your langoustine. This is your
1:19:52 > 1:19:57langoustines.
1:19:57 > 1:20:01langoustines. -- that is your food heaven.This is your food hell. What
1:20:01 > 1:20:06do you think it is? Please let it be close. There was a last-minute
1:20:06 > 1:20:18surge. 56% went to food heaven. It was 55%, not 56.Thank you to the 5%
1:20:18 > 1:20:26had made the difference.Am I going to help cook?You can. You make a
1:20:26 > 1:20:26had made the difference.Am I going to help cook?You can. You make a
1:20:26 > 1:20:31killer sponge? I can do a Victoria sponge. Let's get stuck in. Sugar
1:20:31 > 1:20:36and butter in here.Yes, sure. I will get my fingers dirty. Do not
1:20:36 > 1:20:42get it on your nice dress.No.We are going to makes that a little bit
1:20:42 > 1:20:48and hope it does not go everywhere. A little bit of vanilla extract. Is
1:20:48 > 1:20:54this bicarbonate or baking soda? Bicarbonate. You can use that in a
1:20:54 > 1:21:00minute. Let's give that a blast. Cyrus is chopping up some chocolate.
1:21:00 > 1:21:06He's going to make a ganache. Chocolate cream. Theo is throwing a
1:21:06 > 1:21:10singer sugar all over his lovely jumper. He is making the coffee
1:21:10 > 1:21:15buttercream. We are using butter, icing sugar and can copy. That is
1:21:15 > 1:21:22the thing in the little bottle. Yes. It is actually made from chicory. I
1:21:22 > 1:21:30am a big fan of camp coffee.Most coffee is blended with chicory.
1:21:30 > 1:21:37Really? Why do they do that?Brooke Bond is an English company. They
1:21:37 > 1:21:46make this coffee but with chicory. Another fact. You have recently
1:21:46 > 1:21:51realised you're allergic to fish? Yes, whitefish, I had anaphylactic
1:21:51 > 1:21:57shock at home and an ambulance had to come out. It saved my life. I was
1:21:57 > 1:22:01on the phone to my per month. She thought she was listening to me die
1:22:01 > 1:22:07on the phone. It is the quietest she has ever heard me. Did you go out? I
1:22:07 > 1:22:13passed out. They said I would, the ambulance crew on the phone were
1:22:13 > 1:22:18amazing. They said, you're going to black out, is open the front door
1:22:18 > 1:22:24and get on the floor. The next thing I knew, they were there. It was like
1:22:24 > 1:22:29Pulp Fiction, but less glamorous. Set in a living room.A good
1:22:29 > 1:22:34soundtrack. You come around and you're financially feel quite
1:22:34 > 1:22:40embarrassed. Really? Yes. I was at great pains to say that I had eating
1:22:40 > 1:22:43the fish from a reputable supermarket which I probably cannot
1:22:43 > 1:22:50mention.Let's not. In conjunction with food poisoning. Yes. That will
1:22:50 > 1:22:56keep me busy all week.
1:22:56 > 1:23:01keep me busy all week.I will not mention that. Since then, I carry an
1:23:01 > 1:23:12AP pen with me everywhere. -- an epi pen.I am glad the meat was OK for
1:23:12 > 1:23:19you.I was tested for everything. It was just the flesh of whitefish.
1:23:19 > 1:23:23Were you quite sorry about that? Yes, because I love fish and chips.
1:23:23 > 1:23:27I always thought that would be my last supper and it actually would be
1:23:27 > 1:23:33my last supper.That is a good line. Let's go back to your work. Kids
1:23:33 > 1:23:38will know you from horrible histories.My kids know you. The
1:23:38 > 1:23:44first series of that was years ago. They played constantly. It is quite
1:23:44 > 1:23:50weird. I was at Wimbledon last year, and I spotted Stella McCartney. I am
1:23:50 > 1:23:54a massive fan and I love her clothes. I have just bought one of
1:23:54 > 1:23:58her dresses. She is very elegant looking and quite serious looking. I
1:23:58 > 1:24:03saw her and said my friend, that is Della McCartney and she has just got
1:24:03 > 1:24:08one my dresses. She pointed and went, we love you. I thought, who
1:24:08 > 1:24:13does she love? Looking game. She said, and our house, we love
1:24:13 > 1:24:18horrible histories. I was made up, this women is quite series, a famous
1:24:18 > 1:24:23person, and she watches horrible histories. I feel I can presenting
1:24:23 > 1:24:30it on my own.He is over at the oven. In there, it is a basic sponge
1:24:30 > 1:24:36with quite a lot of cherry.Do you know that?It is a very sweet and
1:24:36 > 1:24:43sticky sherry.
1:24:43 > 1:24:46sticky sherry. What is this for? That is to melt the chocolate.
1:24:46 > 1:24:50Then it comes out looking like this. Is it going to be a moist cake?It
1:24:50 > 1:24:57is. Let's make it a little bit flatter. I will take the top away
1:24:57 > 1:25:05without running through my hand. Like so. So it sits nicely.Let's
1:25:05 > 1:25:09try and get this through the middle. That is impressive. That is a good
1:25:09 > 1:25:16sponge because it is holding together. Well done.
1:25:17 > 1:25:19together. Well done. This is the sherry.You could not drive after
1:25:19 > 1:25:24eating this. You could not. It does look like a children's cake, but it
1:25:24 > 1:25:29is not.Have this, you will sleep days.Shall we do this, in with the
1:25:29 > 1:25:35buttercream?The buttercream. I have got to be able to have a bit of that
1:25:35 > 1:25:43now. I could not eat all of that. Nothing to put in there.This is
1:25:43 > 1:25:54what this is about.Some more? Thank you. That is so good.Move that they
1:25:54 > 1:26:02are. Right, so all of this, all that. It is all that going in it?
1:26:02 > 1:26:07No, we are just going to decorate that.Ray, the ganache. I will put
1:26:07 > 1:26:18it on top. Do you want Jama Nicart? No. She likes it sweet.Go on, then.
1:26:18 > 1:26:27Look at that. Is it quite heavenly? Yes. My goodness, this is amazing.
1:26:27 > 1:26:34There is something lovely and juvenile abated.You must go to some
1:26:34 > 1:26:38very nice restaurants and eat lovely dessert.Yes, and I get angry if
1:26:38 > 1:26:43there is no chocolate on the deserves.And you get quite angry
1:26:43 > 1:26:46about lemon tart?Why would anyone order a dry bit of pastry and some
1:26:46 > 1:26:51lemon curd. We are all in agreement. It is horrible, when you could have
1:26:51 > 1:26:59this. Right, you will have to help me. Can I do it? Be generous. Be
1:26:59 > 1:27:04heavy-handed.
1:27:04 > 1:27:07heavy-handed. You have got Fred. You have but little frogs made of
1:27:07 > 1:27:14chocolate. Do you want one? Thank you.I was looking for a little bit
1:27:14 > 1:27:23more finesse.She likes it like that.Hang on. Remind us about your
1:27:23 > 1:27:28play.It is now. The War Has Not Yet Started, it is on at the Southwark
1:27:28 > 1:27:32Playhouse until Saturday.Until next Saturday, then you have a week off
1:27:32 > 1:27:39and straight into something else. Yes.Right, OK, let's move this
1:27:39 > 1:27:47aside. What are we drinking with this?With a show stopper of the
1:27:47 > 1:27:53dessert, I felt I had to go for a cocktail. We are having a Espresso
1:27:53 > 1:27:57Martini. We put a little bit more copy lacuna in the normal to make it
1:27:57 > 1:28:02really sweet. It is basically coffee, vodka and coffee liqueur.I
1:28:02 > 1:28:08love these.Are you partial to a Espresso Martini? Lovely. I do not
1:28:08 > 1:28:14think am going share, sadly.It does not lead like anything is coming up.
1:28:14 > 1:28:21This is up there with one of the best mornings of my life.Tuck in.
1:28:21 > 1:28:28It looks like a main course. Cheers. Look at all the buttercream.I have
1:28:28 > 1:28:33never seen cake eating quite like that.Good? That is lovely. Thank
1:28:33 > 1:28:43you.
1:28:56 > 1:29:00That is all from us today. We are on BBC Two Madrid next week because the
1:29:00 > 1:29:02Winter Olympics run.