03/02/2018 Saturday Kitchen

Good morning!

Get ready to start your weekend

with 90 minutes of fabulous food!

I'm Matt Tebbutt and this

is Saturday Kitchen Live!

Welcome to the show!

I've got a stellar line-up

in the studio with me today,

the Sensational spice man,

Cyrus Todiwala and the master

of Italian cuisine, Theo Randall.

And on drinks duty, it's Sam Caporn!

Good morning everyone!

Cyrus welcome back - your recipe

today is celebrating British

shellfish, is that right?

Yes, hen crab with langoustine

tails. The hen crab, we are making

fritters on a Sawyer, ginger and

chilli sauce with egg fried rice and

deep-fried langoustine tails.

It is

not something I would associate with

you.

British people understand we

have a vibrant Chinese cuisine in

India. Chinese introduced it to

India 200 years ago but the Indians

had their influence. The Chinese

food in India is from the session

one provinces.

If we keep on

talking, we won't have anything to

talk about.

Theo, lovely to see you again.

You've got a pasta

masterclass for us today.

Yes, we have the semolina egg flour

and P Dalat with beef ragu. And we

will have red wine, Rosemary.

You

have been enjoying rats, Sam? Creme

De La Creme three times already this

week. We have some good value wine.

We look forward to drinking those

later and we have fantastic films

from some of the BBC's biggest

stars.

Our special guest is perhaps

best known for her role

as Miranda Hart's petite side-kick,

Stevie, in the smash-hit

sitcom Miranda.

She's starred in many TV

series, appeared alongside

Helena Bonham Carter and was even

a Bond Girl no less!

I'm delighted to welcome

the wonderful Sarah Hadland.

APPLAUSE

You were a Bond girl?

Yes. I get quite a lot of mileage

out of this. My title was Ocean sky

receptionist.

Did you have a name?

No, Ocean sky receptionist was my

title. I played this frosty woman

working behind Ocean sky reception

and James Bond's card doesn't work.

So we share a moment. It will be

brought back, there will be a spin

off where she is featured.

You are

taking a departure from the sitcom

we know you from onto the stage?

Yes, doing a lot of plays this year.

I have done one that was sat in the

70s. I am currently doing a play

called The War Has Not Started. It

is about fake news...

MOBILE PHONE RINGS

Have we all got our mobile phones

off?

Sorry. It is my boyfriend he

can wait. This is very different to

anything I have done so the parables

about modern times which were

written in a while ago Butch are so

pertinent now with what is happening

with Brexit, Trump and America. They

do have a real relevance at the

minute, it is very dark comedy.

We

will talk about that a lot later on

but let's talk about your food. You

have a sweet tooth?

Such a sweet

tooth. It is dreadful. I am not a

crazy fan of coffee to drink, I love

coffee flavour deserves. Tiramisu,

coffee, chocolate, sickly, sweet

heavy and rich.

Really embracing

that.

I looked at the deserts on the

menu before anything else. What

about Food Hell? I have been too

honest. I have picked things I hate,

gnocchi, sorry to upset all chefs

everywhere, but what is that about?

Gnocchi, really? I am getting

horrendous looks from over there. I

cannot bear it, the texture and

everything. Bone marrow, I am

desperate to light because I know it

is a new superfood everybody should

be eating.

You might get the chance,

depends what they go for.

The third

thing, sweet bread.

If reviewers

give you heaven, I will make it

coffee, chocolate and sherry cake. I

will make a delicious busy but it

which I will fill with coffee and

buttercream, and a smorgasbord of

chocolate treats you love so much.

Who told you about the cheap

chocolate?

It is in my brief. But if

Sarah gets help, I will make bone

marrow and feel with sweet bread.

Gnocchi with Parmesan and then

pan-fried sweetbreads with a side of

baked bone marrow. That is

delicious.

So everyone, just go

to the Saturday Kitchen website

before 11:00 this morning

and get voting!

We also want your questions.

You can ask our experts

anything, just dial...

As always you can also

comment on what's cooking

via social media.

Right, time to do some cooking!

Cyrus, what are we making?

We have quite a lot to do.

A lot of

work cut out today. Three elements

to it. We have crab, which will be

made into fritters, coriander and

spring onion. Let's talk about this

little beast before we move it out.

That is a male crab. We are trying

to use the hen crab.

They love it on

the continent?

All over the world,

but we seem to not like the red bit.

The hen crab has around bit at the

back where the eggs collect.

That is

the difference. We tried to get hen

crab to show the difference and

couldn't get hold of one.

Which is

telling. Couldn't get hold of one in

Billingsgate market because the

problem is, because nobody buys

them, they will not store them.

problem is, because nobody buys

them, they will not store them.

Often it doesn't even come into the

market because it gets exported

straightaway.

The reason they don't

buy them, is it because people like

the white meat?

People are used to

the white meat.

They liked the large

claws?

The hen crab isn't too bad,

they have the same size claws as

well.

well.

I am making this little crab

fritter. We have the white meat and

the Brown meat. Ginger.

Coriander,

spring onion and chilli. And an egg.

Cornstarch. Soy sauce.

Cornstarch. Soy sauce.

In with the

crab. What are you doing now?

I am

setting up my vegetables for the

fried rice. Cutting up some

mushrooms. Spring onion in there

already. Just getting that sorted so

we can work quickly at the end.

Let's talk about the wastage in

shellfish. We are using these

beautiful long scenes, but they are

very expensive, lots get wasted?

They are expensive because of the

wastage. It is the same

wastage. It is the same as British

produce, we don't want to eat the

offal. We are spoilt. There is so

much more seafood, but we won't eat

them, we have stopped eating cockles

and whelks.

We have got a picture

you have taken. It is a crate of

longer staying, and that is destined

for the bin.

There is nothing wrong

with them. Most of them were still

alive when I saw them. That was on

the jetty in Scotland.

the jetty in Scotland.

That is

daily?

Back is a daily amounts.

daily?

Back is a daily amounts. Most

of the seafood goes abroad. We

produced the best cuttlefish and

octopus and resend it abroad. As

British people, we will go to Europe

and by our own octopus and

cuttlefish back but we won't buy it

here.

It is madness. We should be

eating more and therefore the price

will come down will stop it is not

bad view, cuttlefish.

They believe

it has extra cholesterol and things,

but after research it is acting

quite good for us. Chopping up more

ginger for the sauce. This is a

ginger and chilli sauce. Very easy.

Don't smile. You have got your work

cut out on that site.

How did you

get involved with shellfish?

I am

involved in everything in Britain. I

keep myself busy because I believe

we should be exposing these things

to the people, it is very important.

It is the shellfish Association I am

working with at the moment. I am

trying to promote it to students. We

will be using it very soon on our

menu for our competition.

menu for our competition.

Shellfish?

Using seven things for starters.

Seven different types of shellfish.

It is about getting young chefs to

appreciate it?

Yes, get them to

understand there is lots more out

there they should be using.

The

fritters are falling apart, Cyrus.

That is your fault, my dear. That is

as chef is not doing his job

properly.

Good enough why?

You

didn't put the egg in. Had to be

something.

something.

There is nothing like

live cooking, is there. You carry

on.

Oh no, the shame.

Don't you

worry about it, madam.

How long

should they be fried for?

About a

minute.

I think you might have

bettered my phone going off. You

might have outdone me.

OK.

might have outdone me.

OK. Now you

have forgotten your lines. We know

what is going on.

Cyrus, what are

you doing?

Hopefully I will get two

things done. I will start the fried

rice and I will put in the pan, some

ginger, green chilli and spring

onions. Before that I

onions. Before that I put in star

anise, so it gives all its flavour

into the oil. Star anise is very

popular in Chinese cooking, as you

would know. He is sweating.

He is

not going to get over that.

All

comes good.

It always comes good

again. You love it when a plan comes

together.

If you want to ask any

questions this morning, give us a

call.

call. Calls are charged at your

standard network rate. So, why are

you doing that?

I want the eggs to

be fluffy.

You wouldn't put it in a

thin stream?

No, it is looking

lovely. Vegetables go in. I have

some peas that will go in there. And

my peppers. Lots of stuff going on

in there.

That literally goes in at

the last minute, staring at around

and that is it?

Yes. This is getting

organised. I am going to put some

chicken stock in here. Vegetarian

chicken stock, right. I think a lot

of Chinese restaurants in India with

so many vegetarians, quietly put in

chicken stock so it is a vegetarian

dish at the end of the day.

These

flavours are very interesting. You

said earlier, the Chinese flavours

are very big in India?

Very big.

When I was growing up, you dressed

up to go to a Chinese restaurant.

Mum and dad wouldn't take you unless

you are very well dressed.

That was

the pinnacle of eating out?

Yes, you

are eating out and going to a

Chinese restaurant, good style. You

look very smart and everything else.

Then you are wearing bell-bottoms.

Depends when it was. Back in the

70s?

Yes, my parents were very

old-fashioned. It wasn't allowed

because it looked silly, you know?

You had to wear loose trousers with

turned up bottoms.

turned up bottoms.

Cooked rice.

Use

old rice, but tell everybody that

rise is dangerously in the house, as

you know. White rice must be kept

carefully.

We cannot master race at home. It is

always quite soggy. Have you got any

tips. -- master rice.

It is very

important to understand what you're

buying. It can be bad, like pasta,

if you're boiling rice, that means I

am out of time.

The bowl means I am

out of.

Thanks to you. If you use

more water and burn it off, you will

not have a problem. It takes about

six minutes to boil good Basmati

rice, no more than that. How denies

these fritters look. We started with

six and now we only have three.

At

least they look good now. You should

have seen the mass.

I feel sorry for

the crew that is going to have to

clean up.

They get enough to eat, do

not worry about that.

not worry about that. That is

thickened with a little cornflour.

Always. But the Indian and Chinese

food does not have much sauce.

Perhaps less sauce.

A bit of

flavour. So delicious.

Is this your

kind of cooking? It looks gorgeous.

I love coriander. Imagine, that all

rubbish bin would have been thrown

out. Exactly from that kind of

stock, langoustines. We have egg

fried vegetables, egg fried rice,

crab freighters with ginger and

garlic, and langoustine tales with a

sauce.

Fabulous.

That is why we have

rehearsals.

We knew what this would

be like.

That looks amazing. Tuck

in.

in.

Ours did not look like that at

home.

Your -- that shows you the

benefit of a good egg.

Nothing beats

egg.

I am a big fan of egg. That is

beautiful. That is delicious. The

soy sauce is brilliant.

That is absolutely delicious. You

like it?

My God, yes. Strong

flavours.

We drinking? It is a Tesco

Riesling. £5. It is a nice value

wine. Because the dishes so spicy,

coriander, ginger and chilli, you

need an aromatic wine and one with

residual sugar. You need sweetness,

acid, but the key flavours, like the

crab, it is quite delicate so you do

not want anything to the lawn. It is

lovely. You need something with like

flavours. Riesling has the aromatic

floral nods. Is that the science

bit? It makes me sound smart. It is

a really nice wane.

-- wine. It is

one of my favourites.

Really nice. A

good start. As you take a mouthful.

I will come back to.

What are you

cooking later? Am going to do fresh

pasta. We will do my recipe for

ragu, chuck steak, tomatoes, red

wine, rosemary and it will be full

of flavour.

If you want to ask us a question

this morning, just call 033 0123

1410.

That's 033 0123 1410.

Lines close at 11:00am today.

You haven't got long

so get dialling.

At the moment the Broad is very

close. It is pretty much 50-50. No?

Yes. All that love through Miranda

and then they do this to you.

Or you can tweet us

a question using the

hashtag "Saturday Kitchen".

And don't forget to

vote for Sarah's food

heaven or hell on our website.

Now let's catch up

with Rick Stein on

his Long Weekend In Vienna where

he's on a mission to make a goulash

to rival all others.

This is Trzesniewski's.

In their advertising blurb,

they say that Kafka lived next door

and would pop in for a beer

and a sandwich.

Actually, in 1913, Trotsky, Tito,

Freud, Hitler and Stalin

all lived in Vienna.

Maybe they'd come in

here for a really big

argument and a sandwich.

Could I have matjes?

Danke schoen.

It was a Polish cook that started it

in 1902, and it's so clever,

because each and every one of these

little sandwiches - and there

are about 22 different sorts -

are all the same price.

That makes things so easy.

Speck.

Bacon and egg.

Speck.

Danke schoen.

Sardines and anchovies,

cheese and ham, herring and onion.

You name it, it's here.

And crab?

Ja.

But the most popular

by far is egg and bacon.

Who would have thought that?

I must say, as a caterer,

this is a great idea,

and to think it's over 100 years

old, because there's no preparation,

you don't stand and wait

while people do things.

It's all there ready to go.

There's a limited number

of flavours, all of

which are really nice.

So it's quick, it's very,

very fast turnover.

There's no problems,

really modern thinking,

but what you get with it too

I think's really attractive.

Just a little tiny beer.

They call it a pfiff.

That doesn't mean that

it's a fifth of a litre.

Pfiff in German means a whistle,

possibly because it's

gone in a whistle!

This is one of the oldest

restaurants in Vienna, Meixner's.

They are famous for their

traditional Viennese dishes,

and one in particular,

and that's goulash.

Thank you.

That looks really nice.

I'm not even going to taste

the meat because I just

want to taste the sauce, goulash.

As somebody who lived

through the '60s, '70s and '80s I've

had that many goulashes,

but none of them I thought

were the real deal.

Most of them had loads of green

peppers, red peppers,

lots of tomato, and what I thought

was really this would be mostly

about the paprika and indeed it is.

I sort of feel that with a dish

like this you can never

have too much paprika,

sweet paprika, and it's just got

this lovely thickness

about it and a sweetness,

and I just think this

is as good as it gets.

I don't know, but I suspect

that you wouldn't get

a better goulash anywhere.

Sadly, they wouldn't give me

the recipe, but that's a bit

of a challenge to a chef.

I just decided to make one

that was possibly even better!

First of all, lots of

onions, about eight.

Onions are, like in so

many things, the key.

They are fried in lard.

I love lard, and it's coming back

into fashion with loads of chefs.

Now when the onions have

softened a bit, grate in two

plump cloves of garlic,

and now the beef.

Shin of beef cut

into generous chunks.

I like it when a dish has history.

Goulash certainly has history.

It came from Hungary, from Hungarian

cowboys called "gulyas."

It spread through the

Austro-Hungarian Empire

because the troops were fed goulash.

It's the obvious thing to feed

troops, very nourishing

and very simple to make.

Caraway seeds, some

paprika and lots of beef.

I think caraway is bar none

the flavour of Germany and Austria.

I used to hate it.

I think it's because

my mother hated it.

"I can't bear caraway!"

Now I can't get enough of it.

It's in everything, it's the flavour

of sauerkraut, the flavour,

with paprika, of goulash.

It's in the potatoes,

it's in the bread, it's everywhere.

Paprika's the key to this dish,

and I'm going to use two types.

First, lots of sweet paprika,

but then some hot paprika too

which gives it a subtle kick

and is my take on the dish.

Now some brown sugar.

It just needs a little bit

of sweetness, not a lot,

and brown just to keep the colour

nice and deep and dark.

Tomato puree, only a tiny bit.

Some of the recipes say

never put any tomato in,

but I just like a tiny bit.

Some apple cider vinegar,

just a little bit of

tartness in the background.

There we go, and now some salt.

About a teaspoon and a half.

Now, some water.

That's all I need to do.

Except put a lid on it

and cook it at a low simmer

for about an hour and a half.

Then I'll check it but it takes

about one and three-quarter hours.

To go with the goulash is a little

pasta dish called spaetzle.

It's very popular in Vienna.

You make a thick batter using flour,

eggs and milk and then gradually

push it through a colander over

a pan of boiling water.

The dough cooks almost straightaway.

Well, it's done in two minutes.

Spaetzle means "little sparrows".

They look like little

sparrows in the water!

And now you fry the little

sparrows in butter.

There's a lovely main dish

using spaetzle topped with fried

onions and grated Gruyere and baked

in the oven for 20 minutes,

but now, here, a few rasps

of nutmeg and serve.

I'm so hungry!

What's it like, Rick?

Oh...

Thanks, Rick.

I never knew that spaetzle

meant "little sparrows".

Now, the secret to Rick's

goulash was to use two

types of paprika, sweet and hot.

I'm going to do chicken paprikash a

Hungarian dish. I'm going to use two

types of paprika as well. I have a

little bit of Spacey paprika.

Onions, green peppers, garlic. There

is not a lot to this. I will finish

it with sour cream to smooth it and

mail it out. I will make some

dumplings. First, the chicken. Let's

get some colour. I'm going to sweat

the onions and peppers. And the

garlic, and then we will come back

to that in three minutes. Sarah, we

all know you from Miranda, a massive

hit. You can probably never step

away from that.

Yes.

I am even on a

still now. I am not going to push

you off. You have gone into

something very different, a small

man production.

Yes, three people,

at Southwark Playhouse. It is like

12 parables about modern times. It

is quite unusual, because the three

of us, that is Mark, Hannah and

myself and we play all the

characters. It is gender fluid. We

play men and women. We do not change

costume. We are in a kind of

military costume. A bit of

camouflage. We play men and women,

different ages, they said is very

sparse, the idea being that you have

really only got the dialogue to

focus on, rather than going, she is

playing a man, a woman, he is doing

this or that.

A couple of the guys

here went in the week and said it

was fantastic. It is very focusing

for you as an actor, but also for

the audience to bring their

imagination to live?

Yes, it is

quite hard to do, quite scary. Quite

often as an actor, particularly with

TV, you're trying to create a clear

picture

picture quickly of who you are and

what you are, costume and said are

trying to give as much information

as possible to an audience, but with

this, you're stripping everything

back. All you have got is what

you're saying at the way you're

saying it.

It is quite exposing.

Is

it quite exhausting? I would not

describe it as exhausting. I would

say it is quite intense. It is only

75 minutes but it goes like that.

You have got to be completely

focused of all time. Some of the

scenes are quite fast. Then we go

straight into something else.

It is

exciting, I am loving it. It is

called The War Has Not Yet Started.

It is written by a Russian? Yes. It

is actually not allowed to be

performed in Russia. Is that right?

It is a real privilege were getting

to perform here.

He is quite a young

writer?

It is an amazing piece. He wrote

about what was happening in Ukraine

and Russia but is so relevant to us

now with Brexit and from.

Is it easy

to jump from those big, TV comedy

roles on to something like this?

It

is very different. As an actor, I

always want to be doing different

things and I feel very lucky that is

what I am able to do. I think

theatre is a great way for an actor

of getting to do different parts you

might not get on television. I have

been doing a lot of theatre. I was

doing Chichester before this and

then after this I have a week off

and then a different role.

It is The

Way Of The World which is a

restoration comedy. Let's interrupt

the one I can. Back here I have

chicken I am browning. I have the

peppers and the onions and I am now

adding the two types of Patrick.

This will scorch very quickly if you

don't keep moving it. -- paprika.

Little bit of flour just to thicken

it. And then that needs to be cooked

out for a minute or so. Then in with

some tomato, bring it to simmer. In

with the stock, in with the chicken

and it sits quite happily for around

40 minutes. Over here, this is the

dumplings. Self raising flour, bit

of suet.

It is a little bit, in my

mind, it is a bit like gnocchi.

We

were having this discussion in the

rehearsal.

No pressure but I want it

light and fluffy. Nothing heavy.

In

seven minutes? What do you want,

blood?

Is there a negative old, can

we trust you.

No eggs. Very simply,

we have some parsley, some dill,

bring it together with a bit of

water. I will poach those in here

and put it through the oven. So you

get a nice fluffy, light dumpling

and a crisp top. It is poached in a

bit of chicken stock.

That sounds

really nice.

Let's go on to the

inevitable, Miranda. How long did it

run for?

We did 20 episodes, so

three series of six and then two

specials.

It was cut off in its

prime?

You know, it was a decision

made to kind of go while it is still

popular and still loved, as it was.

It is the right thing to do with

something if it is doing well and

people love it and you have reached

the end of the story, it is a good

time to finish. It felt like the

right time and the right thing to

do.

Even though it is quite sad, you

were friends?

Yes, I was with

Patricia and Sally, we went to

Patricia's lunch.

So you did just

hang out.

Yes, when you have been

working together for that long, you

do build up nice friendships. On

every job, hopefully you make new

friends and that becomes part of the

work.

It is like others on here. At

12 o'clock, we will be down the pub.

Probably a lot like that. Dumplings,

roll them into little ping-pong

balls. Drop them into the stock.

Bring it up to simmer, put them

through the oven for about 25

minutes. And then they come out

looking like that... A lot of people

on Twitter asking where your dress

is from.

Are you ready for this, my

mum is on the studio floor. My mum

made this stress 50 years ago. I

said that really aggressively. 50,

work out how old she is now, guys.

She made this dress when she was in

her 20s. It is beautiful, it is

silk. Can I get up and give you that

well?

Yes, go for it. Very

glamorous. Your mum is over there

looking very glamorous.

She is very

glamorous, her daughters, we're not

as glamorous as she is. She made

this and it had been in the loft and

she suddenly produced it.

Then you

nicked it?

Yes. It fitted me, like

it was perfect. I have done very

well out of that.

Let's serve this

up. We have some of this chicken. I

have put in a little bit of the sour

cream, just to make it more mellow.

It has a bit of a kick because of

the paprika. But then the roundness

of the sour cream just helps.

Did

you put two paprika in?

Yes, mainly

sweet but also some smoky, hot

paprika, just to give it a kick.

Are

you nervous about these dumplings

being light and fluffy?

Terrified.

Good.

Not to put me on edge

anything, try that.

It looks

gorgeous.

I made it in the week and

it is delicious.

Fluffy. Well done.

Going the right way so far.

That is

lovely. Really nice.

It is a lot of

paprika, but it is often one of

those things that sits in the

cupboard.

It looks nice as well on a

bit of natural yoghurt.

Nice on

avocados and eggs.

Really nice.

Excellent.

So what will I be making for Sarah

at the end of the show?

Will it be her food heaven,

a real sweet treat for a sweet-tooth

in the shape of a coffee,

chocolate and sherry cake?

She says "too rich and too sweet"

aren't in her vocabulary,

so with that in mind I'll make

a sherry sponge, then layer it up

with a rich coffee buttercream,

as I know she loves coffee-flavoured

puddings, and I'll serve it

with a rich, chocolatey ganache

and an array of some of those

guilty-pleasure

chocolates she enjoys!

But if Sarah gets HELL

it's double trouble.

I don't

I don't like organic. Like my mum,

the 99%...

No, you said you don't

want the health bit.

What she gets is down to you and at

the moment it is neck and neck. Get

onto the website you have around 25

minutes left to vote the Sarah's

Food Heaven Food Hell.

You have the power!

So go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show!

Now, it's over to Raymond Blanc

who's sharing his "kitchen secret"

to Provencal fish soup.

He is serving it two ways -

one for the rich man

and one for the poor man!

Take it away Monsieur Blanc and of

course the ever-patient, Adam!

Raymond's next dish is red mullet,

fish mullet again at.

All these fish are caught

in Great Britain, actually

in Cornwall, and in a fish soup,

my God, they truly are delicious.

I want to fillet my fish first.

When you think of fish soup

automatically, of course,

you think of France.

La belle France The South of France.

The blue skies.

And I understand it because,

of course, the fish soup is one

of the greatest traditional dish

of the South of France.

OK.

So let's try to put the wonderful

flavours of Provence

in the heart of Great Britain.

The bones of the fish will be used

to make a frugal soup.

The fillets will be added

for a more luxurious version.

That's it, that's my fish soup!

OK, they don't look

much, but you wait.

Adam.

Adam, can you chop me

that up, please?

OK.

So chop it up.

Everyone should have an Adam at home

Whilst Adam is chopping the bones

we are going to prepare the base

of the flavour.

Giving the soup its

Provencal backbone are

Mediterranean vegetables.

Tomatoes, onions, fennel

and a bit of tomato puree.

Garlic.

Oh, by the way, good news.

It's fantastic.

The British are eating now officiall

more garlic than the French.

It's fantastic, isn't it?

Who would have thought

about it a few years ago?

All that lovely stuff here.

Home, sweet home.

I don't know which one.

Cornwall or South of France?

So I'm going to put a bit of thyme.

Oh, lovely.

Lovely.

A bit of bay leaf.

Wonderful.

I'm listening to my

beautiful song here.

There's a lovely little song,

just a gentle sizzling.

Gentle.

Not aggressive.

I know it's right.

But I'm going to move my pan away

because now it's going too fast.

So voila, quieten down.

Lovely.

Sweat the vegetables

gently on a low heat

and then add garlic,

tomatoes and a little

powdered saffron.

Powder, about half a gram.

OK, remember, it's expensive.

Voila.

Tomato puree.

Absolutely delicious.

So now I add my chopped fish bones.

All this wonderful protein here.

It doesn't smell great

at all, but you wait.

OK.

And all what I need

to add, my white wine.

I'm going to boil my wine

to remove as much possible

alcohol and acidity OK,

which I don't want.

Cooking wine should be inexpensive.

To me I find it immoral to buy

a great big expensive wine and put

it into your kitchen.

That's silly.

Waste of money.

OK.

So the white, you want it

quite light and fruity.

It's just right.

See, look at that.

Ooh, look at that Tres bien.

That little bit of wine, believe me,

will add that much more

to your soup So now water.

Bring the soup to the boil and then

simmer for 20 minutes skimming any

impurities from the top.

So it's simple really at home.

Just go and get your fish bones

because there are so many fish bones

that people throw away

and you could do

the most marvellous...

Whatever fish bones you have.

When the fish soup has cooked,

blend one half in a liquidiser.

That's it.

And pass it through a fine sieve.

All this precious liquid, you know,

that you have worked for for so long

Look at that colour.

All amber.

Saffron.

So now I've done my fish soup.

It's ready to serve.

And it will be absolutely stunning.

The soup can be eaten as it is,

or the fish fillets can be added.

Now I'm going to poach the fillet

of fish which I have marinated.

Adam?

Oui, chef.

Can you get me the fish,

please, the marinated fish?

Yes, chef.

Thank you very much.

The fish fillets have been

marinated for two hours

in a mix of saffron,

garlic, thyme, olive

oil and black pepper.

Strain the other half

of the fish stock and use it

to poach your marinated fillets.

Now it's ready to be poached

and that will only take four

to five minutes maximum.

So that is really, highly,

Provencal All these wonderful

flavours of the South of France.

Big flavours.

Fantastic flavours.

The blessed moment.

Both soups are topped off

with a rouille, a traditional

saffron and garlic mayonnaise.

And then that lovely garlicky flavou

will give that touch.

To finish, garnish with croutons,

gruyere cheese and parsley.

What I have here, you might

describe it as maybe

the poor man's fish soup.

Because, after all,

it's made from the bone.

I can assure you I don't mind to be

poor man and eat that soup every day

Absolutely delicious.

And for the very rich,

the very wealthy, the very affluent

you've got all the Cornish

fish in here.

Adam, can we taste the soup, please?

The fish is lovely.

It looks messy like that but,

I can assure you, wow!

And all that you need

is a few fish bones,

a bit of saffron, a bit of garlic,

olive oil, that's it.

Raymond's kitchen garden,

bursting with herbs,

I wouldn't say no to Raymond's

poor man's fish soup!

Delicious.

I should stress that grey mullet

is no longer sustainable,

but you could easily replace it

with another white fish,

like tilapia, hake or haddock.

He was in an episode of Miranda?

Yes, he played Patricia's love

interest and it was the same episode

we had Gary Barlow in it.

Right, still to come...

Nigel Slater shows us some more

of his simple suppers,

sausages with creamy mustard sauce

and pasta, plus a perfect

recipe for some carrot

and coriander fritters.

It's almost omelette challenge

time and we are in the

presence of greatness - Theo

here still holds the

Guinness World Record

for the fastest omelette.

There he is at the centre

of the frying pan of glory.

So Cyrus and Theo,

as seasoned pros you shouldn't

HEN-counter any problems

with the EGGs-tremely

simple task of making

a plain three egg omelette.

Just don't get too COCKy or we'll

have to call the whole

thing OEUF!

Will Sarah get her food heaven -

a coffee, chocolate and sherry cake?

Or her food hell, gnocchi

with sweetbreads and bone marrow?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking.

Theo, what are we making?

We are making fresh pasta. We

average Cornish eggs. We have 350

grams of flour. We have 25 grams of

fine semolina flour. What is that

doing? It is basically giving colour

and texture and then you're going to

do three whole eggs and four Yorks.

This is the recipe you have always

used?

The recipe I use that the

Intercontinental. I'm going to make

a ragu. I have got some chuck steak.

We're going to seize on that Ann

Bryan it. You get lots of recipes

for ragu where the use meant. I

think the nicest ways using a big

chunk of meat because you get lots

of flavour. If you get colour

Runnymede, you get matters of

flavour.

Then you cook it slowly in

the oven. You're quite a

traditionalist. This is something

that they would do in Italy?

Very

much so.

There are lots of recipes.

Now sold? No salt or oil. They make

it go black. You do not need it.

This is very much a classic ragu

recipe. Sometimes a ragu have pork

and beef and veal. This is just be.

You have been at the

Intercontinental for 12 years. Yes.

You have had a couple of makeovers

in that time?

We have two lovely new

private dining rooms. One seat is

20. They go to one big room but the

restaurant was refurbished a year

ago.

It is looking fantastic. You

are opening other restaurants.

With

regularity? Not quite as big as

Jason. I am opening one in Hong

Kong. And the restaurant which is

also opening this year. You're

flying around? The restaurant I work

and all the time is on Park Lane.

All the restaurants are run by my

proteges. Shared to have been

working for me. When you have had

restaurants for 12 years, you keep

in touch with a lot of people. I

give them the opportunity to work

with me. It encourages them to stay.

They get their share of the

business. I do the publicity and the

recipes. The restaurant I am always

in is the one in Park Lane.

Let's

talk is briefly. Your project

together.

Amazing egg yolks. That

makes all the difference. Put that

in the fridge. You have to prove the

pasta by putting it through the

machine a few times. You folded over

and work the glittering. The ragu

becomes tough. -- the pasta becomes

tough. If you put it through the

machine and folded over a couple of

times, you get a lovely smooth

texture. Do it once then fold it

over again, and then you're going to

start rolling.

How many times would

you recommend going through the

process?

At least six times, so you

get the pasta smooth and get a

lovely texture. I have got some

rolled out here. It has gone

brittle. The important thing about

fresh pasta kits to dry it out. That

is you get the texture. That is why

the Italians are so mad about the al

dente.

When we talk about that, it

really is al dente. There is a

definite buy to this pasta.

It is

not like to have attempt? No,

because the pasta has dried out. We

make all our pasta in the restaurant

they did before, so you get that

natural chewiness. OK, so the ragu

is putting. This ragu recipe is

perfect to cook in one big batch.

When you have it all cook, you can

put it into little bags and pop it

in the freezer and take it out when

you need it. This -- this is going

to be in the oven for at least three

hours.

It takes time. Once you get

the roles of pasta to the

appropriate thickness, would you

slice it?

I would get a ravioli

cutter or a knife and cut it to the

width that you want. That is

pappardelle. Tagliatelle would

probably be one third of that. How

long would it keep like this? I

would say, left out for about three

days. Would you leave this in the

fridge? We make our pasta every day

for the next day. We let it dry out

and leave it in the fridge and

trays. It is always fantastic the

next day. This is going in the oven.

2-3 hours. This is my ragu, very

simple. Fry the meat of, and then

get that the matters in.

Tell us the

difference between a traditional

Bolognese and a ragu?

Lots of

recipes use meant and I find that

when you cook it it just boils. This

is more like a stew. You get this

amazingly rich flavour. I just push

down on the meat so it breaks down.

That is celery, onions, no carrots.

I have put the chuck steak in there.

Why no carrots? I am not a fan of

chunks of character. What about this

weakness? You get that from the

onion and the wine. -- what about

the sweetness. It is a rustic sauce.

The pasta goes into the water. Just

cook that for a minute or two. We

will put some of the ragu soars into

the pan. I will add butter. You tend

to get ragu from the regions of

Emilia Romagna where they have these

amazing rich amounts of butter and

cream, because that is where

Parmesan comes from. There are lots

of cows. Parmesan is made from

semi-skimmed milk so there is lots

of access butter and cream.

That is

how the cuisine has been influenced

by a?

It is the only region of Italy

where they use lots of butter and

cream. The other parts use olive

oil. With this beef ragu, it tastes

amazing.

There is no flat leaf

parsley going in this.

It is usually

ubiquitous? I think this has so much

flavour, you have got rosemary and

near, sometimes fresh herbs can

overpower the beautiful slow

cooking. It is a strong flavour. I

will add the butter. Close your

eyes. That gives it the silky

richness? Yes, and it makes its

week, really sweet. We will add some

of the pasta. The pasta should be al

dente. It is. Always take the pasta

out of the water and added to the

sauce. Never use a colander. Use a

slotted spoon if you have short

pasta, if you have long passed, use

tongs.

tongs. -- long pasta. You work the

pasta in with the sauce. This is

where the sauce becomes emulsified.

The starch begins to thicken the

sauce. It is straightforward

cooking, but technically it is quite

precise.

Italian food look simple.

It is a -- it is like making

risotto, it takes lots of skill,

getting the timing right. Knowing

when to stop. The problem with lots

of cooking is people put too much

in. You do not get that natural

flavour. We have emulsified sauce

with the water. That is pretty much

it.

In terms of cheese, would you

always use Parmesan?

Grana Padano is

much lighter. It is made with

skimmed mark. Parmesan is made with

semi-skimmed. It is richer. It is

the same kind of cheese, but a

little different. You could use

pecorino something. Parmesan is from

the regions so it works really well.

I will pass that together. It starts

to emulsified. We will put this in

there. It all becomes really nice

and rich. Creamy.

The sauce over the

top. If you have all that pasta left

over, what would you do with that?

I

would put it in the freezer. In

little bags. Whenever you want to

make the ragu, you take it out, and

let it defrost and then put it in a

pan and have lovely fresh pasta you

have made and you have got ragu

whenever you need it.

Sorry. I was

going to use that.

Remind us what

that is called. This is my

pappardelle ragu, fresh pasta with a

sauce made with beef, tomato,

Chianti and rosemary.

Delicious.

OK,

let's go. Why did you say you do not

use a colander?

When you could

pasta, you cook the pasta, or cook

it, put it into the colander, you

lose the water and you always put

too much pasta. My tip is only took

100 grams per person, and ticket

three minutes less than the packet

says if using dried pasta, and then

finish it off in the pan with the

sauce. The pasta and the sauce work

together and become emulsified. You

get a lovely flavour.

We always

overcook it in this country.

There

are lots of Italian restaurants in

this country but there are a few

very good ones. All Italians no good

pasta because they do not know how

not to good pasta. It is part of

their life. When you see an Italian

could pasta, you know how it is

done.

It is important to go to Italy

and discover that.

What are we

drinking? We are drinking Chianti

Poggio Galiga. It is £7.99 from

Majestic. When we cook this at home

we put this Chianti in the dish. It

is quite economic goal. You can use

half in the dish and have a couple

of glasses left over. It is great

acid. It cuts through the richness

of the Mead. I will never use minced

beef again a revelation.

It has the

cherry fruits and herbs. This is a

food wine. It is not overpowering.

It is 12% alcohol.

12.5%. It is

quite low.

Villagers. It was such a

good match. On its own, it is quite

harsh, but with the butter and rich

sauce.

Yes, this wine, we put it in

the cooking and we had the wine and

fit together and it was seamless.

It

is really lovely.

How is it going?

It is lovely.

The pasta in

particular.

In nice bike. Really

nice. I am never using a colander

again.

Now let's catch up with Si

and Dave, the Hairy Bikers.

On their quest to find the finest

jerk chicken in the UK,

they find themselves

in

Bromsgrove, which apparently offers

us a little slice of the

Caribbean.

In the last 60 years,

Britain has gone from rationing

and an unadventurous national

cuisine to having one of the most

exciting cuisines in the world.

After World War II, we needed

to rebuild the country and, thanks

to the British Nationality Act,

all Commonwealth citizens got free

entry to the UK to help.

And in the 25 years after the war,

nearly half a million people arrived

here from the West Indies,

bringing with them cultural

influences that have changed our...

music...

fashion...

and best of all, food.

Since the 1960s, Caribbean carnivals

have been the showcase for one

of the best things to come out

of Jamaica - jerk chicken.

We've travelled the world, Kingy,

and we're not afraid of going a few

extra miles to find the finest jerk

chicken in the UK.

What, you mean it's not found

in our great capital?!

No, Si.

We're off to Birmingham.

Outside of London, more West Indians

settled here than anywhere else.

It's the perfect place

to find a jerk master.

Lorenzo Richards is an award-winning

chef from Bromsgrove.

Well, this doesn't look

like a Caribbean paradise, Kingy.

I reckon we've got it wrong.

Well, I was following YOU!

I was following you,

but you always get lost.

I mean, you get lost trying

to find your way to the bathroom.

I don't!

Du...

Dude.

Dude, look, it might just be me,

but this definitely does not look

like a jerk master's palace.

Just a minute.

Can you hear something?

Can you hear it?

No.

Lads, can you just keep

it down for a minute!

Whoa!

DISTANT STEEL BAND PLAYS.

Listen.

That sounds more like it!

BELLS JINGLE, STEEL BAND CONTINUES.

Will you shut up with the bells?

That is the sound of jerk chicken.

Right, we're off.

Crack on, boys.

Crack on.

Yes!

Get in!

This is the Caribbean.

ALL CHEER.

Hello!

Hello, ladies.

Oh, Master.

We're not worthy, dude.

How are you?

How you doing man?

Good to see you, good to see you.

My infamous jerk...

chicken on the go here.

Beautiful.

Oh, man.

Do you do this?

Do you get everybody

from the community together

and have a crack on and...?

We've been doing...

We do a Caribbean night here once

a month, and we've been doing it

for the last seven years.

It's great, because, for me,

it's bringing Caribbean

food to the countryside.

You've got real ale, jerk chicken,

Morris men and the steel band.

And do you know what?

It works.

You can get jerk seasoning

in the shops, but this,

ladies and gentlemen,

is the real deal.

How long will that cook for?

This'll take about 30-40 minutes.

Tell me, Lorenzo, what is

the difference, say,

between jerk chicken and the average

Joe doing, you know,

barbecued chicken?

OK, well, jerking, yeah,

it's a mixture of the cooking

process and the blend

of spices used, yeah?

And the treated wood that we add

to the coals will infuse

and add extra flavour.

What do you treat the wood with?

I like to use beer and stout.

Man, this is going to be amazing.

It's just a flavour

sensation, isn't it?

It's a taste explosion,

is what it'll be when you actually

get to taste it, yeah.

Finally - the moment of truth.

Oh, look at this, man.

Lorenzo's about to reveal his secret

'to making an authentic

jerk marinade.

This is like discovering

the theory of evolution.

It is.

Onions, ginger, garlic.

Yeah.

Scot's bonnet, cinnamon,

all-purpose seasoning,

some oil to pull it together,

some fresh thyme, curry powder.

And this is pimento.

Have a smell of that.

Oh, man.

Yeah?

If you can mill some

of this pimento here.

No worries, man.

How much spice do

you like in your life?

Oh, man, as much as I can get.

We're practically Jamaicans.

When I've tasted your jerk,

you know, I'll know.

I'll know if it's real or not.

OK.

So this is the decider,

this is the scotch bonnet,

this is where you decide how much

heat, you know, is going

to be in the jerk.

This is the nuclear reactor.

Let's go three.

HE MAKES EXPLOSION SOUND.

Lorenzo's recipe also

includes an ingredient

from the Far East...

Oh, and then there's soy

in there as well.

..which, he says,

improves the depth of

flavour.

To be honest...

God, you could bring people back

from the dead with that.

OK, so this is just a whole chicken

that's been cut in half.

Just score the chicken,

just to let the flavour get

into it a little bit

more, you know?

And what we're going to do is be

very, very generous.

Yeah.

Do we need to leave it to marinate?

I always marinate it for 24 hours.

So, how much longer have

we got to wait, Lorenzo?

I suggest probably about

ten minutes for some

of the smaller pieces,

and, you know, we'll be good to go.

'Now, what can we do

for ten minutes?

Limbo!

CHEERING.

Go, go, go.

Lower, lower, lower.

Go, go, go, go, go, go, go, go, go,

go, go, go, go, go, go...

Ah!

You've got the groove, man.

This is immense.

Who needs to go to London

for a Caribbean carnival atmosphere?

And the authentic jerk chicken.

You can forget going

on your fancy cruises.

Bromsgrove!

I've seen the light.

Yeah, it's exactly that, man...

Oh, here we go.

Gentleman.

Oh!

Lorenzo!

This is a little surprise for you.

You've got some jerk

chicken Scotch eggs here.

Oh, you are kidding me.

Oh, man, that is awesome.

The flavour of the chicken...

The egg is just so...

Chicken and egg in a one-er.

Oh, yes!

Hey!

OK.

Gentlemen, I give you jerk

chicken in its purest form.

Oh, man, look at that.

I've died and gone to heaven.

Wow!

"Wow" indeed and those jerk chicken

Scotch eggs looked delicious too.

That is it!

The heaven and hell

vote is now closed.

Sarah's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

Let's take some calls from our

viewers. Sarah from Stratford.

viewers. Sarah from Stratford.

My

family do Querrey with peas and

mixed veg, I would like a different

recipe.

Use my recipe for the crab.

Perfect.

Perfect. Make the ginger, chilli and

soy sauce. So simple. Simmer it in

the sauce for a minute after frying

it so you don't need to put egg into

it. Have it with fried rice and it

will be amazing.

Very excited about

that.

that. Now we have got some tweets?

Julia says I have some goat meat in

my freezer, other than Querrey, what

Cani use it for?

It is just like

lamb, and goat is sweeter. It could

make a lovely ragu. But some herbs,

braise it with onions, garlic and

ginger. Kockott very softly, with a

bit of tomato. But don't add the

tomato to the goat until it is half

cocked because the muscles in the

goats are stronger. It gets tougher

to cook. It'll be marvellous.

Excellent. Let's go back to the

phones. Paula from County Down.

Morning, my daughter is severely

allergic to eggs and as a result can

only eat dried pasta, is there a

recipe for making fresh pasta that

doesn't include egg?

doesn't include egg?

The semolina

flour, you can use that in large

quantities and use hot water. Pour

the hot water onto the semolina

flour and with your hands make

apace. Roll it out like you do

Gresini and then chop it. You can

use your thumbs. You can use a

knife. It makes really delicious

fresh pasta.

Very nice. Happy with

that?

Is it as tasty?

It will be,

the texture is nice. Can make a

sauce, like broccoli and you could

blanch the broccoli and add some

olive oil or make a ragu light we

have done here and it will be

delicious.

Not quite as rich.

Not as

rich but it will have a lovely

flavour. It holds the sauce really

well. When you make pasta it is

important it holds the sauce. Any

pasta left in the bowl activating it

means you have got the wrong sauce.

This week's "foodie film"

is very close to home.

So close in fact that it was

recorded pretty much

below this studio floor.

We sent Lisa Faulkner

underground to find out more

about the London air raid shelter

turned subterranean farm.

Take a look.

We all know that plants need

sunlight and soil in order to grow.

Yet, 33 metres beneath this very

studio there is a thriving farm. How

is it possible? I am going deep

underground to find out.

Walking down here, I heard the

tubes, which sounded like they were

next door, was this an old

underground tunnel?

No, this was a

two deep level shelters from the

Second World War. The Northern Line

is above us.

You have filled it with

these beautiful pink lights. How on

earth does it work? I know nothing,

so please explain in layman 's

terms.

Simple system, hydroponic

system, reuse water to take the

nutrients they require and it floods

the benches behind us and the water

makes its way to the tanks

downstairs and we reuse the water.

We have an old carpet that this

shred together and put back together

as an agricultural matter and that

is what the plan 's roots go into.

The LED lights provide the sunlight.

What do you grow here?

15 different

products ranging from radishes,

rocket. We have some coriander, we

have some fennel.

All smells as you

walk in, it hits you.

It is a fresh

smelling farm, as you would expect.

Yes, I like this farm.

This is pink

stem radish.

Proper peppery flavour

which you don't get with radish any

more.

It is the old-fashioned radish

from years ago. Really punchy

flavours.

Down here, these are these

micro hubs, but could you grow

anything?

We could, it depends on

what style of growing reuse. There

is different hydroponics that lend

themselves to growing ahead of

lettuce. You could even grow apples

down here but it would be the most

expensive apple you have ever eaten.

You could apply this technology to

growing any product.

How long does

it take to grow?

Because we control

the environment, we can grow pea

shoots all the year round. But in a

greenhouse, it depends on the

weather outside and could take you

up to three weeks go it is a very

efficient way to grow.

Please can I

tried the mustard?

Yes, read

mustard, it tastes like English

mustard with the heat and flavour.

It is so hot. It is just like a jar

of mustard, I would like that in my

sausage sandwich. Is this the future

of farming?

Absolutely, to supply

the extra 2 billion people who are

going to be on the planet, this is

the most efficient and sustainable.

In the future as we scale up we will

be growing more products other than

just micro herbs and salads. It is

the future of farming.

That really

was a glimpse into the future. You

knew the perfect garden could be one

where the sun never shines.

Thanks for that, Lisa. On that

challenge time. Are you ready. You

are the Guinness world record

holder. Cyrus, you are not on the

board at all.

The aim is to make fast, edible

omelettes to feed the hungry crew.

If not they will go into the compost

bin. Will it be cruel or compost?

Are you ready? Three, two, go.

I am

never ready.

Sorry, was I in your way. Is this

the same technique you use for your

record holding one?

Let's try.

Is it really cooked?

Yes,

mine is cooked. It is shining, but

it is cooked.

Shining?

It is cooked,

look. But it will still end up in

the bin.

I am going to put them both

on the board. Cyrus, let's go to you

first. Very quick. 29.88 so well

done. You are in here. Very good.

Theo, do you think you are quicker?

I think so, yes.

28 seconds. We are

going to have to make a bigger pan.

All we can just knock a few out.

Well done.

So will Sarah get her food heaven,

coffee, chocolate and sherry cake?

Or her food hell,

gnocchi and sweetbreads?

We'll find out after Nigel Slater

has shown us two of his simple

suppers including this

big-flavoured, family favourite.

Sausages in some form or another are

regular Monday supper for me.

Whether it is sausage and mash or a

sausage some edge, it has got to

have mustered on it. I am going to

exploit this partnership and make

creamy mustard sauce and pasta.

Whilst the water for the pasta

boils, chop some onions. Scatter the

onions into a hot pan.

I'm going to let these onions cook

until they are very, very sweet.

I want them soft, not crisp.

So put the lid on to let them

steam as well as fry.

This dish is really quick to make.

So pop the pasta on whilst you work.

I'm using sausages

from my local butcher.

But I don't want to use them

as sausages, so I'm skinning them,

and chucking in chunks of the meat.

When I buy a sausage, I want it

to be exactly what I think it is.

I don't want it to have

all sorts of things

in that's extended the meat.

I think it's much better to pay good

money for a sausage,

and then cut it up to make

it go further.

Give everything a stir,

and add some fresh parsley.

And then the mustard.

And not just one mustard.

I'm actually going to add two,

and there's a reason for that.

I love the heat of a smooth mustard.

It doesn't matter

where it comes from.

And this is the one that I think

gives the depth of flavour.

It's almost like the bass notes.

And you can put in

as much as you like.

But then I want another mustard.

And the one I'm putting

in is a grain mustard.

And I like it because of the nubbly

little mustard seeds in there.

They add another texture.

I've got quite a bit

of mustard in there.

It's really quite hot.

And I'd like something mild to calm

it down a little bit.

So I'm going to add

an entire pot of cream.

To be honest, the quantity

is entirely up to you.

It doesn't matter how

carefully you stir pasta,

there's always a bit that sticks

to the bottom of the pan.