03/03/2018

0:00:05 > 0:00:07Good morning, and welcome to the weekend!

0:00:07 > 0:00:10We're live with 90 minutes of fabulous food and amazing chefs.

0:00:10 > 0:00:11So, let's get cooking.

0:00:11 > 0:00:19I'm Matt Tebbutt, and this is Saturday Kitchen Live!

0:00:34 > 0:00:35Welcome to the show!

0:00:35 > 0:00:37We've got a great line-up today.

0:00:37 > 0:00:39Making his Saturday Kitchen debut, we have Greg Marchand,

0:00:39 > 0:00:40better known as Frenchie.

0:00:40 > 0:00:42And making a welcome return is Michelin-starred Spanish

0:00:42 > 0:00:44chef Nieves Barragan.

0:00:44 > 0:00:47And the ever-jolly Olly Smith is back on drinks duty.

0:00:47 > 0:00:52Good morning, everyone!

0:00:52 > 0:00:56Good morning, Matt.How are you all? Very, very well.

0:00:56 > 0:01:01Greg, welcome to the show.

0:01:01 > 0:01:13You are a very busy man, you split your time between Paris and London.

0:01:13 > 0:01:17What are you cooking for us today? Today I'm cooking a turbot from

0:01:17 > 0:01:29Cornwall. It is a Grenobloise sauce,...Say that again?!A

0:01:29 > 0:01:36Grenobloise sauce. I have broccoli cooked from raw. And wild garlic.

0:01:36 > 0:01:41Because spring is here!Do you reckon?! There is snow outside!

0:01:41 > 0:01:46Nieves, in its lovely having you here. You opened your first

0:01:46 > 0:01:51restaurantyes, I opened it out through weeks ago.That must be

0:01:51 > 0:01:56relaxing!Not really! Eight this must be like downtime for you?

0:01:56 > 0:02:03Pretty much!What are you cooking?I am going to make a lardo and

0:02:03 > 0:02:14anchovies salad, and another dish with black -- with tomatoes. One is

0:02:14 > 0:02:22a bar and one is a restaurant.Olly, lots of dishes to date.I'm site

0:02:22 > 0:02:25you've change out of your cardigan from rehearsals, you looked like

0:02:25 > 0:02:32Daniel Craig on a day of! -- I'm sad you have changed.I caught myself

0:02:32 > 0:02:35drinking tea in a cardigan, that's never going to happen again! I

0:02:35 > 0:02:44looked like an old man!I have two white wines from red wine regions,

0:02:44 > 0:02:49phenomenal dishes and great value ones as well.As always, we have

0:02:49 > 0:03:00scoured the archives for some classic foodie favourites.

0:03:06 > 0:03:15Iain has become known is being the cheeky boys of Love Island. Please

0:03:15 > 0:03:21welcome, Iain Stirling -- the cheeky voice of Love Island. You are known

0:03:21 > 0:03:25as one of the best joke writing comedians on the circuit?That could

0:03:25 > 0:03:29mean many things, there could be hundreds ahead of me. People I do

0:03:29 > 0:03:34all right and try my best buy it is quite funny, seeing to you and

0:03:34 > 0:03:38listening to your voice. You don't strike me as a Love Island fan!I

0:03:38 > 0:03:43dip in and out and then I get angry with myself.You watch a Love Island

0:03:43 > 0:03:51and where a cardigan, I didn't think it was possible!Do they not sit

0:03:51 > 0:04:00together?!People do recognise my voice before they recognise me.

0:04:01 > 0:04:02voice before they recognise me.They do a double-take.I have made my

0:04:02 > 0:04:05boys more recognisable than my head, pretty impressive, I don't do how

0:04:05 > 0:04:11I've done it!Luck or judgment, which one?I can just sit in a booth

0:04:11 > 0:04:17with my voice in a cardigan, is the Scottish way!I was looking at your

0:04:17 > 0:04:23stuff on YouTube last night. You were in Majorca, you rock up to a

0:04:23 > 0:04:31voice-over is, looking super casual like you are on holiday.Olly would

0:04:31 > 0:04:36love it!Is saw you on YouTube doing something with pancakes, you weren't

0:04:36 > 0:04:41wearing a huge number of clothes, it has to be said!I thought it would

0:04:41 > 0:04:46be funny to be naked! It's not until you see yourself on camera with

0:04:46 > 0:04:55nothing on...Or in a carded ranking the!-- or is a khadi drinking tea.

0:04:55 > 0:05:02There is a real moment of horror. May that could be a challenge!It's

0:05:02 > 0:05:08a bit chilli in here!

0:05:08 > 0:05:11a bit chilli in here!What to idea of food heaven?Is so easy, that's

0:05:11 > 0:05:17passed. I'm obsessed with it. Since I was a kid, I can boil up some

0:05:17 > 0:05:22fresh pasta and that can be me -- passed the.Is it an easy thing or

0:05:22 > 0:05:31do you just love it?Italy is fine! Let me tell you about pasta... I

0:05:31 > 0:05:37didn't even know pasta was Italian and all right now! I thought pasta

0:05:37 > 0:05:41was from Tesco's! Other supermarkets are available... No, I've always

0:05:41 > 0:05:47loved pasta. I was quite sporty as a kid so it was a good way for my mum

0:05:47 > 0:05:52to get energy inside quickly. And seafood, I love them both.Nice,

0:05:52 > 0:05:59nation. What about help?I'm not the world, taste has never been too much

0:05:59 > 0:06:06of an issue. But textures for me. So, pork. You get a grisly bit or a

0:06:06 > 0:06:10fatty bit, it's too much hard work, I don't like it.What about all of

0:06:10 > 0:06:15that wobbly fat, zero I don't like it, it sort of sits in its own

0:06:15 > 0:06:19juices, it comes with the nappy thing underneath it when you buy it

0:06:19 > 0:06:23in the supermarket, it's disgusting! It's disgusting!And the other one

0:06:23 > 0:06:30is mushrooms? Again, because of the texture?My friend Vicky is with me

0:06:30 > 0:06:34today. She said that when she eats mushrooms she feels like she's

0:06:34 > 0:06:40covered in very repairs! I've got to eat that later on!Well, may be --

0:06:40 > 0:06:47covered in other routers. It depends how nice to viewers.I've got faith

0:06:47 > 0:06:52in them, Matt.

0:06:52 > 0:06:55So if the viewers give you heaven, I'll give you a blissful

0:06:55 > 0:06:56seafood pasta special.

0:06:56 > 0:06:58I'll take your favourite scallops along with a smorgasbord of other

0:06:58 > 0:07:01shellfish, including langoustine and prawns, and serve them up

0:07:01 > 0:07:03in a perfect pile of taglioni pasta with a truly indulgent

0:07:03 > 0:07:04lemon butter sauce.

0:07:04 > 0:07:07But if Iain gets hell, it's going to be double trouble,

0:07:07 > 0:07:09with both pork and mushrooms taking centre stage.

0:07:09 > 0:07:11Yes, it's going to be braised pork belly served up

0:07:11 > 0:07:13with mushroom ketchup, plus some extra pickled mushrooms

0:07:13 > 0:07:15on the side, for good measure.

0:07:15 > 0:07:17And just to ensure a really good porky flavour, I'll cover

0:07:17 > 0:07:19it with a sprinkling of pork-crackling crumbs.

0:07:19 > 0:07:22But you'll have to wait until the end of the show to find

0:07:22 > 0:07:24out which one the viewers vote for.

0:07:24 > 0:07:26So, everyone, just go to the Saturday Kitchen website

0:07:26 > 0:07:28before 11am this morning and get voting.

0:07:28 > 0:07:29We also want your questions.

0:07:29 > 0:07:31You can ask our experts anything, just dial: 0330 1231410.

0:07:31 > 0:07:32That's 0330 123 1410.

0:07:32 > 0:07:33Get dialling now!

0:07:33 > 0:07:41As always, you can also comment on what's cooking on social media.

0:07:41 > 0:07:45I love the fact you told us earlier that your parents are playing along

0:07:45 > 0:07:51to this this morning?My mum and dad are big fans. I'm hoping my dad will

0:07:51 > 0:07:54let down and get ingredients together.What are they called?

0:07:54 > 0:08:01Roger and Alison will stop well, I call them mum and dad!Are they

0:08:01 > 0:08:06going to get the ingredients and play along?Get out the house,

0:08:06 > 0:08:10run-up to the school and get the ingredients!Maybe they could stay

0:08:10 > 0:08:15in and vote for you -- run-up to the store. They would vote for hell, I

0:08:15 > 0:08:18know they would!

0:08:18 > 0:08:20Greg, let's head to the hobs.

0:08:20 > 0:08:24What are we making?

0:08:24 > 0:08:27It's a beautiful piece of fish, quite simple, but I love the

0:08:27 > 0:08:31techniques that you use.

0:08:31 > 0:08:33quite simple, but I love the techniques that you use.We can

0:08:33 > 0:08:40start with lemon oil. Take this grape seed oil. Yes, it is a nice

0:08:40 > 0:08:43oil because it doesn't taste of anything, really, it is very

0:08:43 > 0:08:48natural. Then we are going to put some lemon zest, some lime zest,

0:08:48 > 0:08:56some ginger and some lemongrass.It is very citrusy.Yes, but without

0:08:56 > 0:09:01the acid. We are going to use that to do wild garlic puree. What

0:09:01 > 0:09:05happens if you put acid or lemon juice onto green puree?It's going

0:09:05 > 0:09:14to go dark.Exactly. Beautiful.You are keeping me on my toes!That

0:09:14 > 0:09:20Herbert is but. Bike a generous portion, Greg. Yes, we are generous!

0:09:20 > 0:09:25You split your time between Paris and London. You started with a

0:09:25 > 0:09:28restaurant in the middle of Paris, but that has grown and grown and you

0:09:28 > 0:09:32will most only the street, is that right?It is a small street, 72

0:09:32 > 0:09:39metres! As we went, there was nothing in the street. So, as we

0:09:39 > 0:09:45started to grow, the space just opened up, and we took them. So, we

0:09:45 > 0:09:53did a little wine bar, Frenchie to go. It is a New York deli, London we

0:09:53 > 0:10:01see spoon... -- greasy spoon.You did some time in New York?I spent

0:10:01 > 0:10:08two years in New York. I love eating this food.You were at a great

0:10:08 > 0:10:14restaurant.Yes, it is an institution in New York. The

0:10:14 > 0:10:17restauranteur is a big inspiration for me when we talk about

0:10:17 > 0:10:24hospitality. So, here we have the broccoli. Now,, broccoli, we always

0:10:24 > 0:10:32tend to cut it in boiling water, now, what I like is just getting

0:10:32 > 0:10:36them on a pan with a little weight on.You like to wake these things

0:10:36 > 0:10:42down. These are great. What is the idea?If you put the fish in a pan

0:10:42 > 0:10:46with no weight on it, it's going to go like this, right? It's not going

0:10:46 > 0:10:51to give a nice colouration. Because the protein goes like this. Imagine

0:10:51 > 0:10:56if I throw you on a pan! You would be doing that!I'm imagining that

0:10:56 > 0:11:05right now!You put in a weight and you have a nice crispy skin.All of

0:11:05 > 0:11:12your restaurants are called Frenchie. This... You used to work

0:11:12 > 0:11:17at the Jamie Oliver's 15 and your nickname was Frenchie.That's right.

0:11:17 > 0:11:22And then when I moved to New York it kind of stuck to me.You must have

0:11:22 > 0:11:31taken it, right?I took it, I like it, it's nice, it's a nice nickname.

0:11:31 > 0:11:35And so, afterwards, when I chose the name of the restaurant, well, it

0:11:35 > 0:11:40just came naturally. And I think it represents well what we do.

0:11:40 > 0:11:46Frenchie, French -based... It represents me. I trained in a French

0:11:46 > 0:11:50cooking school for four you and I worked for the best part of my 20s

0:11:50 > 0:11:56in Britain and in New York. -- for Quattrone is.Your restaurants are

0:11:56 > 0:12:00combination of where you have been around the world.Exactly. That's

0:12:00 > 0:12:07what we do. French -based. And inspired by the world.And I love

0:12:07 > 0:12:10the fact that you have got kind of what you call the rock and roll

0:12:10 > 0:12:15space, the wine bar.Yes, the wine bar is rock and roll.But you just

0:12:15 > 0:12:21serve British cheese. How does that affect the sensibilities of the

0:12:21 > 0:12:25Parisians?When you create a restaurant, it's very important that

0:12:25 > 0:12:31you represent who you are. And it's part of who I am. You know, spending

0:12:31 > 0:12:35all this time in this beautiful country. And the cheeses of Britain

0:12:35 > 0:12:41are great. It's been a little bit forgotten. I think in France, we are

0:12:41 > 0:12:45very blessed with cheese. But then, French people know French cheese. I

0:12:45 > 0:12:47thought, I'm going to make them discover something a little

0:12:47 > 0:12:51different.Are they pleasantly surprised?They are.What are the

0:12:51 > 0:12:58most popular cheeses that?We have the Stilton, everybody knows the

0:12:58 > 0:13:04Stilton. And the Cheddar, of course. One of my favourite being the Kings

0:13:04 > 0:13:08Cheddar. For the Grenoble a sauce, we have the croutons, look at that.

0:13:08 > 0:13:14Just in butter. In case of doubt, add butter! You cook the croutons in

0:13:14 > 0:13:20butter like this, add a bit of garlic. I'm cooking the broccoli.

0:13:20 > 0:13:24You can see I'm poking them from raw, the broccoli gets nice and

0:13:24 > 0:13:28crispy. If you want to make your kids eat broccoli, you should really

0:13:28 > 0:13:36do this. When you bite into it, it goes very crispy.You get a nice

0:13:36 > 0:13:41caramelised taste to it.Yes, exactly.Nice texture.You are doing

0:13:41 > 0:13:51a little segment, a lemon segment, and capers and herbs. That is part

0:13:51 > 0:13:57of the... The Grenoble soars.Where does the history of this sauce come

0:13:57 > 0:14:04from?It is from the bottom of the French Alps. It is very far from any

0:14:04 > 0:14:10kind of see or ocean. So, when the fish used to come in so bring or in

0:14:10 > 0:14:14autumn, sometimes they wouldn't travel fish because it would be to

0:14:14 > 0:14:20off. But it would be a little bit funky when it arrived! So, they got

0:14:20 > 0:14:25used to cooking capers in brown butter and lemon twos. A lemon

0:14:25 > 0:14:32segment. Don't worry, -- lemon juice. Don't worry, this is a very

0:14:32 > 0:14:37fresh Cornish fish, time has changed! I have been doing great

0:14:37 > 0:14:45improvements to aid! So, what we are here, the fish is cooking nicely. We

0:14:45 > 0:14:49have the croutons, we have the broccoli. We will start to make the

0:14:49 > 0:14:55Grenoble last sauce.And when you are looking at your menus across all

0:14:55 > 0:15:01of the restaurants, does the food death a lot -- differ a lot, is very

0:15:01 > 0:15:07different style in London and Paris? The DNA is the same. We are very

0:15:07 > 0:15:16ingredient driven in Frenchie.You are butter driven, as well!

0:15:18 > 0:15:25What better for butter sauce than butter.Absolutely. It is like a

0:15:25 > 0:15:30one-time dish. You can cover the fish nicely. We will not overcook it

0:15:30 > 0:15:32too much. We will let it rest.

0:15:32 > 0:15:34Remember, if you'd like to ask us a question,

0:15:34 > 0:15:36then give us a call now

0:15:36 > 0:15:37on 0330 1231 410.

0:15:37 > 0:15:38That's 0330 1231 410.

0:15:38 > 0:15:40Calls are charged at your standard network rate.

0:15:40 > 0:15:50Here we go. A bit of drama. A bit of drama, I bit of capers and lemon

0:15:50 > 0:16:03segment, and some herbs. I will just take that off now. So, you see? That

0:16:03 > 0:16:11is grenobloise sauce. Classic.Very sharp with the capers and the lemon.

0:16:11 > 0:16:15Yes, that represents well what we do at Frenchie.This is interesting.

0:16:15 > 0:16:19Why would you take such a big piece of fish and then cut it which is

0:16:19 > 0:16:24quite a hard thing to do after you cook it?Years, unless you need --

0:16:24 > 0:16:34unless you have a good now. You need a good knife? Yes. A bread knife? At

0:16:34 > 0:16:45home, just leave it whole. Here, I like it, because you can see.So it

0:16:45 > 0:16:57will be cannibalised, but it will be soft? Yes. -- caramelised.

0:16:58 > 0:17:07soft? Yes. -- caramelised.Garlic pesto, but not too much.

0:17:07 > 0:17:09pesto, but not too much.You'll like to keep the fish paint in the

0:17:09 > 0:17:14middle?Always. People always tend to cook their fish a little bit too

0:17:14 > 0:17:25much. Here is the sauce. It smells fantastic. The cretins. Now that is

0:17:25 > 0:17:30a grenobloise sauce. It was not before. Before it was just the

0:17:30 > 0:17:38capers sauce.And the bread is just the texture thing? Yes. It is

0:17:38 > 0:17:45lovely. It smells fantastic. Now you have got the beautiful herbs.Yes,

0:17:45 > 0:17:50this is crispy.A little bit like that. Is a lot of the cooking that

0:17:50 > 0:17:56you do like this?Yes.

0:17:59 > 0:18:02you do like this?Yes. We do lots of things in a minute, freshness. Even

0:18:02 > 0:18:12vegetables. Here we have some little herbs. Basically the idea was you

0:18:12 > 0:18:17would have a little stroll in a British seashore and you pick up

0:18:17 > 0:18:26some wild herbs. This is Alexander. It is from the celery family. It

0:18:26 > 0:18:32really taste like radish. Mrs garlic flowers and salty fingers. It will

0:18:32 > 0:18:40give beautiful saltiness and texture. What is it called? Visits

0:18:40 > 0:18:46turbot grenobloise with crispy broccoli, well garlic pesto, and sea

0:18:46 > 0:18:53herbs from a stroll on the British seashore. And everything else. It is

0:18:53 > 0:19:01a triumph.Thank you. OK, feeling hungry?Yes. There you go.I will

0:19:01 > 0:19:08move your tea.Tucked in. Amazing. That is really interesting, you keep

0:19:08 > 0:19:14the vision and pink. People will see that in restaurants and it will be

0:19:14 > 0:19:19put off with it, especially in Britain.Yes, I think fish, chicken

0:19:19 > 0:19:27as well, she'd be medium rare. Really?Yes. I know we talk about

0:19:27 > 0:19:30salmonella and all that, but if the chicken is... You do not want to

0:19:30 > 0:19:38overcook chicken. It should not be raw, do not get me wrong.How is it?

0:19:38 > 0:19:47It is amazing. That is so crispy. I am a Scottish miner who has just

0:19:47 > 0:19:52eaten a vegetable. Well done. I loved it. Have you had vegetables

0:19:52 > 0:19:59before? They are great. Mum and dad, if you're watching, getting some

0:19:59 > 0:20:04vegetables. They are brilliant. It is highly thick and like me to the

0:20:04 > 0:20:12fishes.

0:20:12 > 0:20:17fishes. -- like meat the fish is. You have all the range of flavours

0:20:17 > 0:20:22in the dish, you have the nuttiness, right through to the bright lemon

0:20:22 > 0:20:28and keeper. I have chosen a wine to imagine that. It is a white Cotes Du

0:20:28 > 0:20:34Rhone. It is one of the underrated treats of France. It tastes of

0:20:34 > 0:20:40peaches. It is fresh.It is an amazing year. Yes, we have a wine

0:20:40 > 0:20:46shop in Paris. We are very serious about our wine. I like to drink wine

0:20:46 > 0:20:55myself.Do you? Do you indeed? You famously love your morning wine?

0:20:55 > 0:20:59Yes, for the last few months. We will have that later on.Remind us

0:20:59 > 0:21:07what you are cooking? I will do the lardo with the anchovy salad, and I

0:21:07 > 0:21:12will have the green squid with chorizo and matters.

0:21:12 > 0:21:15Don't forget if you want to ask us a question this morning, just call

0:21:15 > 0:21:160330 1231 410.

0:21:16 > 0:21:17That's 0330 1231 410.

0:21:17 > 0:21:19Lines close at 11:00am today.

0:21:19 > 0:21:20You haven't got long so get dialling.

0:21:20 > 0:21:23Or you can tweet us a question using the hashtag "Saturday Kitchen".

0:21:23 > 0:21:27And don't forget to vote for Iain's food heaven or hell on our website.

0:21:27 > 0:21:28Now let's catch up with Rick Stein.

0:21:28 > 0:21:31He's taken a day trip from Lisbon to Sintra, another of

0:21:31 > 0:21:39Lord Byron's favourite spots.

0:22:00 > 0:22:04This is Sintra, one of Lord Byron's favourite places.

0:22:04 > 0:22:11He even wrote to his mum to say how beautiful it was.

0:22:28 > 0:22:29Lo!

0:22:29 > 0:22:31Sintra's glorious Eden

0:22:31 > 0:22:32maze of mount and glen.

0:22:32 > 0:22:34Thus wrote Byron, but I'm blowed if I can see

0:22:34 > 0:22:36what he was writing about.

0:22:36 > 0:22:37And actually, it comes

0:22:37 > 0:22:41And similarly Byron was writing about a place in Greece that I've

0:22:41 > 0:22:43been to recently called Zitza, about how it was the best view

0:22:43 > 0:22:45in the world, second only to Sintra.

0:22:45 > 0:22:46But that wasn't very good either.

0:22:46 > 0:22:48So I think that something's happened, that maybe,

0:22:48 > 0:22:50looking around, it just looks so wonderfully neglected here.

0:22:50 > 0:22:52There's all these buildings that are crumbling,

0:22:52 > 0:22:53but it's a sort of must.

0:22:53 > 0:22:56You must come from Lisbon

0:22:56 > 0:22:57It...

0:22:57 > 0:23:00Actually, you can feel how great it

0:23:00 > 0:23:04the heat of the city in the summer, for all those kings and princes,

0:23:04 > 0:23:06but it's a little, little bit sort of, erm, you know,

0:23:06 > 0:23:07a bit dilapidated.

0:23:07 > 0:23:09It's good for mooching about, though.

0:23:09 > 0:23:11Lovely little lanes.

0:23:11 > 0:23:15I've often dreamt about a quirk in time travel -

0:23:15 > 0:23:20Byron and my paths might cross over and we can meet up.

0:23:20 > 0:23:24But I think he might say, "Come along, Shelley, quickly!

0:23:24 > 0:23:32"Here comes that dreadful bore

0:23:32 > 0:23:34about sardines all the time!

0:23:34 > 0:23:35Let's get out of here, quick!"

0:23:35 > 0:23:37I've just been looking at these tiles.

0:23:37 > 0:23:43You can see how beautiful it would have been in Byron's time.

0:23:43 > 0:23:44The variegated maze, the mount and glen.

0:23:44 > 0:23:47Without the trees, you can see the Moorish castle,

0:23:47 > 0:23:49the mountains, the glens...

0:23:49 > 0:23:50That's the palace where I was standing.

0:23:50 > 0:23:56It's just much more obvious now.

0:23:56 > 0:23:59The castle was built by the Moors, who conquered most of Spain

0:23:59 > 0:24:03and Portugal in the eighth century.

0:24:07 > 0:24:10They brought citrus fruits

0:24:10 > 0:24:13cream to the country, as well as their techniques

0:24:13 > 0:24:17for growing rice.

0:24:17 > 0:24:20And without the invasion of the Arabs, there wouldn't be paella.

0:24:20 > 0:24:28I know that's not Portuguese, but there wouldn't be paella!

0:24:30 > 0:24:31So, what to cook?

0:24:31 > 0:24:34Well, it has to be a legacy from the Moors, something sweet

0:24:34 > 0:24:35and totally delicious.

0:24:35 > 0:24:37Almond tart - crisp, toasted almonds, butterscotch, in a tart.

0:24:37 > 0:24:39It's dead easy to make.

0:24:39 > 0:24:40You see it everywhere.

0:24:40 > 0:24:44I love it.

0:24:44 > 0:24:45I don't do complicated sweets.

0:24:45 > 0:24:48It's not my forte.

0:24:48 > 0:24:50But the point of actually sieving flour is not

0:24:50 > 0:24:53to get rid of the lumps -

0:24:53 > 0:24:55of air into your pastry.

0:24:55 > 0:25:01I'm using about 150

0:25:01 > 0:25:03Now butter.

0:25:03 > 0:25:06Crumb it in so it becomes, well,

0:25:06 > 0:25:07and nice and moist.

0:25:07 > 0:25:15Now caster sugar, about 60 grams, and give it a good stir.

0:25:15 > 0:25:23It needs an egg yolk for that richness and to bind it.

0:25:23 > 0:25:26And a bit of water to make it pliable for rolling.

0:25:26 > 0:25:28A bit of flour...

0:25:28 > 0:25:36..and roll it out.

0:25:36 > 0:25:38Well, that's looking all right on the rolling pin.

0:25:38 > 0:25:40Oh, it's starting to break up a bit as I...

0:25:40 > 0:25:46As I roll it into the baking tin, but I expected that.

0:25:46 > 0:25:52I mean, it's sort of no pain, no gain, really.

0:25:52 > 0:25:56It's so short that it is inevitably going to break up a little bit,

0:25:56 > 0:25:58so I'm just having to patch it.

0:25:58 > 0:26:01But don't worry - when you bake it, you will not notice a thing.

0:26:01 > 0:26:03OK, now, I just need to get some beans and some

0:26:03 > 0:26:05paper to put in there.

0:26:05 > 0:26:08Well, this, as you probably all know, is called blind baking -

0:26:08 > 0:26:10getting that pastry cooked just enough so that it makes a perfect

0:26:10 > 0:26:16vessel for your filling.

0:26:16 > 0:26:17Just add all of those flaked almonds.

0:26:17 > 0:26:20They'll take a while because there is a lot of volume in there,

0:26:20 > 0:26:23but once they start to toast, I've got to be quite careful,

0:26:23 > 0:26:25cos they'll go quite quickly.

0:26:25 > 0:26:28Yeah, beginning to go now.

0:26:28 > 0:26:31Just shake the pan a little bit like that, just to get the ones

0:26:31 > 0:26:33from the bottom of the top.

0:26:33 > 0:26:35Yeah, that's beginning to come up really nicely.

0:26:35 > 0:26:36I think it's probably time to go.

0:26:36 > 0:26:41All right, into the bowl.

0:26:41 > 0:26:42Now for the butterscotch sauce.

0:26:42 > 0:26:46The pan is still very hot, so first sugar, about 120 grams.

0:26:46 > 0:26:49Then butter, a big chunk, 120 grams or so.

0:26:49 > 0:26:54And now milk.

0:26:54 > 0:26:59Now, this is producing lovely smells of distant times -

0:26:59 > 0:27:01making toffee apples, I think.

0:27:01 > 0:27:04You don't want to cook it too long, otherwise you get fudge.

0:27:04 > 0:27:11Perfect, now, to tip over all those toasted almonds.

0:27:11 > 0:27:13That's been in a moderate oven for ten minutes,

0:27:13 > 0:27:21so the pastry has just begun to bake.

0:27:21 > 0:27:24I just love almonds and I think it's very appropriate that...

0:27:24 > 0:27:27Almond tarts, of course, you're going to see them all over

0:27:27 > 0:27:29Portugal and all over Spain.

0:27:29 > 0:27:33And, you know, almonds, garlic, olive oil, lemons, tomatoes,

0:27:33 > 0:27:39all fit into that sort of idea of the Mediterranean diet.

0:27:39 > 0:27:42I love them and I love this tart.

0:27:42 > 0:27:4620 minutes later, bubbling perfection.

0:27:46 > 0:27:50Wait another hour and voila, an almond tart with fresh

0:27:50 > 0:27:55raspberries, with a dusting of icing sugar.

0:27:55 > 0:27:58Now, how cool is that?

0:28:03 > 0:28:04Thanks, Rick.

0:28:04 > 0:28:05Fantastic.

0:28:05 > 0:28:07I don't do fancy puddings either, so here's

0:28:07 > 0:28:08another one that's pretty straightforward!

0:28:08 > 0:28:11This one also involves lots of butterscotch.

0:28:11 > 0:28:13This one also involves lots of butterscotch.

0:28:13 > 0:28:17Simple puddings do not necessarily mean they are rubbish. It means

0:28:17 > 0:28:23there are simple to prepare, but delicious. This little walnut and

0:28:23 > 0:28:27date pudding, self raising flour, butter sugar, the usual suspects, we

0:28:27 > 0:28:32will make a butterscotch sauce with brown sugar, butter, cream, and

0:28:32 > 0:28:38whiskey because I like whiskey. That is pretty much it. I will keep you

0:28:38 > 0:28:44updated as we go on. That is so true. I do like whiskey. I have got

0:28:44 > 0:28:50into it recently. Enough of my drinking habits. Love Island, the

0:28:50 > 0:28:53big runaway success.You cannot talk about whiskey and then move onto

0:28:53 > 0:29:01that. Shall we talk about whiskey?I love whiskey. Have you a favourite?

0:29:01 > 0:29:06With the taste of Pete? I like Talisker single malt, 12 years old.

0:29:06 > 0:29:12I am a big fan.Anyway, Love Island. Yes, the runaway success of the

0:29:12 > 0:29:16summer. Who would have thought that watching beautiful people frolicking

0:29:16 > 0:29:23in this son trying to couple up would be watchable.If they made a

0:29:23 > 0:29:26pudding it would have smashed the ratings entirely. I do not think

0:29:26 > 0:29:30anyone was expecting it. But you did not either? I honestly did not think

0:29:30 > 0:29:35anyone did. No one from the head of the company down expected it to be

0:29:35 > 0:29:40as big as it was. But we are all very glad it took off.It is

0:29:40 > 0:29:45something like 2.5 million people tuned in every week on ITV.That is

0:29:45 > 0:29:52every day, six days a week for seven weeks. It built up to 2.5 million,

0:29:52 > 0:29:57which is crazy.It was not something you were overly happy about getting

0:29:57 > 0:30:03involved with?I think I said no originally when I got offered it.

0:30:03 > 0:30:10You did, it was in my notes. I did. I am trying to keep my job. I have

0:30:10 > 0:30:15never watched reality television so I was not sure what it was. It falls

0:30:15 > 0:30:18near to the Edinburgh Festival which is an important month for stand-up

0:30:18 > 0:30:23comedians. You have to perform your show so I did not want to give up

0:30:23 > 0:30:28the time before that.Watching people frolicking all the time.For

0:30:28 > 0:30:33eight weeks. In Mallorca in bikinis and swimwear. It is a tough gig.

0:30:33 > 0:30:40Someone has got to do it.UjahI fell in love with it and I loved

0:30:40 > 0:30:44everything about it, it was great. Do you get really into the

0:30:44 > 0:30:50characters?You get into everything. Here's the question... You don't

0:30:50 > 0:30:56technically need to be in Majorca, do you?No!You could do it from

0:30:56 > 0:31:01London or anywhere in the world, they don't need to take you there!

0:31:01 > 0:31:09Why do they do that?!Because I like it! I get to sunbathe!It's quite

0:31:09 > 0:31:13immersive, is that how you do your role?When I get back, I'm the

0:31:13 > 0:31:18raised hand man in Scotland and idle and some Spanish, it's incredible.

0:31:18 > 0:31:23-- I am the most hand man in Scotland. Series one helps you

0:31:23 > 0:31:26immerse yourself in it because there's not much out there to do

0:31:26 > 0:31:32apart from watch the show, you get into it. You are not in the hustle

0:31:32 > 0:31:35and bustle of London, you can't sort of pop out in the evening and see

0:31:35 > 0:31:39your friends. You're just sat there watching it, that is useful. Now I'm

0:31:39 > 0:31:45so invested in it anyway, I would be watching it from home anyway. It's

0:31:45 > 0:31:53bizarre. I'm not complaining, ITV, if you're watching...Well, it has

0:31:53 > 0:31:58just rocketed.It's incredible, I'm very happy about it, though.I'm

0:31:58 > 0:32:04sure I would be happy with 6-8 weeks in Majorca every year.One-day off a

0:32:04 > 0:32:09week. Apart from that, it's all right!Come on! I saw you doing your

0:32:09 > 0:32:15voice-over bit in your shorts and T-shirt!It's very hot in there,

0:32:15 > 0:32:21though! It is Spain in the summer, you do get quite sweaty.Nice! OK...

0:32:21 > 0:32:28You are off on tour soon.I just got back from Shrewsbury last night. I

0:32:28 > 0:32:35braved the snow.It was a lot of snow.I came back, I was going to

0:32:35 > 0:32:42get wine at 10am! I got in the car, drove home!Tell us what the tool is

0:32:42 > 0:32:52called?It's called U OK Hon? .Why? When I go on shows like this I like

0:32:52 > 0:32:56watching people have to say U OK Hon?, I think it's great!I didn't

0:32:56 > 0:33:01realise it was a thing, I was on Instagram this morning. There was a

0:33:01 > 0:33:07hashtag with it.It's a thing people text each other. It's one of those

0:33:07 > 0:33:10relatively insincere things you might ask someone, when you ask

0:33:10 > 0:33:13someone how they've been and you don't really want to know the

0:33:13 > 0:33:17answer! You know those situations... When you pick up the phone and you

0:33:17 > 0:33:22say, hi, how are you doing, you don't really care! And they don't

0:33:22 > 0:33:27want to know, do they?!I just find it quite a funny thing to say, it's

0:33:27 > 0:33:34quite representative of my generation, and

0:33:34 > 0:33:36generation, and -- and internet based, fairly egocentric, that's the

0:33:36 > 0:33:40kind of thing I talk about on the show.That really is very similar to

0:33:40 > 0:33:44the characters that we see an Love Island, isn't it, it's that

0:33:44 > 0:33:47generation?They are all the same sort of generation. Like any

0:33:47 > 0:33:52generation, there's this is a quite different aspects and different

0:33:52 > 0:33:57people within each one. -- there's different aspects. I find it

0:33:57 > 0:34:00interesting that I am from this generation that have grown up on the

0:34:00 > 0:34:04internet, sort of filtering their life to everyone else to tell

0:34:04 > 0:34:07everyone how great they are and how well they are doing. I think

0:34:07 > 0:34:11sometimes it can get quite isolating. One if you're watching

0:34:11 > 0:34:14all of that, wondering why you don't think everything is going so well

0:34:14 > 0:34:18but everybody seems to be doing so brilliant.It's a funny thing,

0:34:18 > 0:34:22because it is this weird thing where you kind of, if your life is not

0:34:22 > 0:34:26amazing and yet you are on social media and everyone is having a

0:34:26 > 0:34:32fantastic time at my new dress or whatever, it can be hugely

0:34:32 > 0:34:38depressing.Yes. But I think it's important to note that all of those

0:34:38 > 0:34:41people aren't having an amazing time and a great life, and it's quite

0:34:41 > 0:34:45important to get that balance. I think that's what I talk about the

0:34:45 > 0:34:51show as well. I'm here, it's really great, and also I have to go and

0:34:51 > 0:34:57clean my toilet at some point, you know!It is a balance...I don't

0:34:57 > 0:35:03mean because of the cooking!A lot of comments on Twitter about putting

0:35:03 > 0:35:08fish or chicken. The advice is to always cook your wish all the way

0:35:08 > 0:35:13through, even though some chefs do like to serve their dishes pink, the

0:35:13 > 0:35:19FSA say, always cook it thoroughly. Always cook it through. That's from

0:35:19 > 0:35:22the FSA. I don't know who she is, but she sounds like a very wise

0:35:22 > 0:35:30woman! Always cook your chicken! Don't have a chicken sushi or

0:35:30 > 0:35:35anything! That's a terrible idea! Right, good, OK, let's recap this

0:35:35 > 0:35:39because we lost it somewhere along the line... Here is my finished

0:35:39 > 0:35:45pudding. That went in for about sort of 25 minutes here at 180. This is

0:35:45 > 0:35:49the butterscotch sauce. Brown sugar, butter, double cream, bring it

0:35:49 > 0:35:54together. A slash of whisky.A genuine question, I love

0:35:54 > 0:35:59butterscotch. Is it literally just butter and sugar?Generally,

0:35:59 > 0:36:05whatever you like. A bit of cream. That's incredible. It's the stuff of

0:36:05 > 0:36:12dreams!Witchcraft.It's amazing! The touch of whisky takes the edge

0:36:12 > 0:36:15off... Life! LAUGHTER

0:36:15 > 0:36:21That it, pretty much. OK, let's take that, you don't want to be eating

0:36:21 > 0:36:26that. Let's be generous with this. What other subjects do you cover on

0:36:26 > 0:36:33your tour?A bit of personal experience. Real life, the sort of

0:36:33 > 0:36:43bizarre move that I made from the face of CBBC... I used to do Hacker

0:36:43 > 0:36:49the dog, great guy!Do you stay in touch?We used a live together for

0:36:49 > 0:36:54years and years, he's a great guy! Don't give it away! He's a dog!Grow

0:36:54 > 0:37:03up, man!I'm playing along!But I talk about the move from the brink

0:37:03 > 0:37:12of that or the office, which is what the BBC was, -- the broom cupboard.

0:37:12 > 0:37:16No real gap from anyone to adjust -- the broom cupboard of the CBBC

0:37:16 > 0:37:22offers to the voice of Love Island. It is quite a difficult thing, to

0:37:22 > 0:37:26jump from children's television. Kids TV is very difficult, you have

0:37:26 > 0:37:31got to be happy all the time, and that can be tricky.Yeah, I know!

0:37:31 > 0:37:36When you talking to some public dog after, like, your roof's fallen in,

0:37:36 > 0:37:41you got to go, like a high, kids! The insurance isn't paying out,

0:37:41 > 0:37:46here's Tracy Beaker!

0:37:47 > 0:37:50here's Tracy Beaker!Right, tucked into that.This is amazing!It's

0:37:50 > 0:37:55very simple and very light. It's made from self raising flour.This

0:37:55 > 0:38:03is the butterscotch on top.Do you want some more?Oh, my God!You need

0:38:03 > 0:38:05plenty of that.Oh, my!

0:38:05 > 0:38:09So, what will I be making for Iain at the end of the show?

0:38:09 > 0:38:12Will it be his food heaven - his two favourite foods rolled into one:

0:38:12 > 0:38:13A sumptuous shellfish pasta.

0:38:13 > 0:38:15I'll saute scallops, langoustine tails and prawns

0:38:15 > 0:38:18and serve them all in a delicious lemon butter sauce with a bowlful

0:38:18 > 0:38:20of his dessert island ingredient - pasta.

0:38:20 > 0:38:21Yum!

0:38:21 > 0:38:24But if Iain gets hell, I'm marrying two of his worst foods:

0:38:24 > 0:38:26I'll serve up braised pork belly, with a mushroom double whammy -

0:38:26 > 0:38:29pickled mushrooms as well as my mushroom "ketchup" puree.

0:38:29 > 0:38:33And just in case it's not quite porky enough,

0:38:33 > 0:38:36I'll sprinkle the whole lot with some fine crackling crumbs.

0:38:36 > 0:38:38Don't forget, what he gets is down to you!

0:38:38 > 0:38:41You've only got around 25 minutes left to vote for Iain's food

0:38:41 > 0:38:42heaven or food hell.

0:38:42 > 0:38:43The power is in your hands.

0:38:43 > 0:38:46So, go to the Saturday Kitchen website and have your say now!

0:38:46 > 0:38:49We'll find out the result at the end of the show.

0:38:49 > 0:38:55It so good! ??MIDDLE it's the nicest thing I've ever tasted!Wrap it up

0:38:55 > 0:38:57and take it home!

0:38:57 > 0:39:00Now, time for some more Kitchen Secrets from Raymond Blanc.

0:39:00 > 0:39:02He's celebrating celeriac, and serving it with roast duck

0:39:02 > 0:39:03and a blackberry sauce.

0:39:03 > 0:39:09Mouth-watering.

0:39:29 > 0:39:31Raymond's next dish is roast duck with celeriac puree

0:39:31 > 0:39:32and a blackberry sauce.

0:39:32 > 0:39:40The dish I'm going to cook today is of course wild duck

0:39:54 > 0:40:02The kitchen is already smelling of that beautiful flavour, yummy.

0:40:02 > 0:40:12that beautiful flavour, yummy. I'm Karaman rising the breast.

0:40:12 > 0:40:17Karaman rising the breast. -- I'm Karaman rising the breast. For well

0:40:17 > 0:40:20done, voila.

0:40:24 > 0:40:31I'm going to show you now how to cook eight celeriac puree which will

0:40:31 > 0:40:36accompany it.Grown for its route rather than stalks and leaves,

0:40:36 > 0:40:39celeriac is a variety of celery, a perfect alternative to potatoes.

0:40:39 > 0:40:49Wonderful.

0:41:01 > 0:41:20Everything is going up again. Oh! I love it! Simmer, gently. Never any

0:41:20 > 0:41:32fast cooking. Fast cooking overcooked the outside.

0:41:53 > 0:41:54It's crazy!

0:41:54 > 0:41:55Simmer gently.

0:41:55 > 0:41:58Never any fast cooking because fast cooking overcooks the outside

0:41:58 > 0:41:59and doesn't cook the middle.

0:41:59 > 0:42:00So slowly, let the heat permeate.

0:42:00 > 0:42:03So now we have 20 minutes for ourselves where we can

0:42:03 > 0:42:06have a nice glass of water or maybe a little espresso.

0:42:06 > 0:42:08After the steam has gone, puree the cubes in a liquidiser.

0:42:08 > 0:42:10Having added a squeeze of lemon juice...

0:42:10 > 0:42:11There's 40 grams here.

0:42:11 > 0:42:12..Raymond makes a beurre noisette - a browned nutty tasting butter

0:42:12 > 0:42:14..Raymond makes a beurre noisette - a browned nutty tasting butter

0:42:14 > 0:42:15to enrich the pureed celeriac.

0:42:15 > 0:42:20to enrich the pureed celeriac.

0:42:20 > 0:42:22We'll bring the butter to a temperature which gives

0:42:22 > 0:42:25a lovely colouration and I want that butter to go a slightly hazel look.

0:42:25 > 0:42:26Tres bien.

0:42:26 > 0:42:28And now it's about to happen.

0:42:28 > 0:42:29Ooh, delicious.

0:42:29 > 0:42:30Look at that, that's perfect.

0:42:30 > 0:42:34Now voila, we've got a nice colour here, you can see it here, you see?

0:42:34 > 0:42:41That is lovely, just very simple and lovely.

0:42:41 > 0:42:43Alongside the roast duck and celeriac, Raymond's

0:42:43 > 0:42:44serving a blackberry sauce.

0:42:44 > 0:42:46It's a lovely sauce, which you can easily make

0:42:46 > 0:42:49in your own home very simply.

0:42:49 > 0:42:52A little bit of clove, a bit of juniper berry.

0:42:52 > 0:42:56Spice up blackberries with a simple marinade.

0:42:56 > 0:42:58So with my clove, one single clove, two juniper berries,

0:42:58 > 0:43:01tiny bit of bay leaf and a sprig of thyme.

0:43:01 > 0:43:05A dash of sugar and it takes on all of those

0:43:05 > 0:43:07flavours and believe me, that process will make

0:43:07 > 0:43:12that blackberry taste at least three times better.

0:43:12 > 0:43:15Maybe four times, I've never been a good mathematician.

0:43:15 > 0:43:17Fry sliced shallot and field mushrooms in butter.

0:43:17 > 0:43:20Blend them a little bit, just for one minute.

0:43:20 > 0:43:21Add 100 mls of ruby port...

0:43:21 > 0:43:29..and the same amount of red wine.

0:43:34 > 0:43:35Now I can add the blackberries.

0:43:35 > 0:43:38A pinch of salt only.

0:43:38 > 0:43:40Remember, there's quite a lot of spice here,

0:43:40 > 0:43:42you don't need very much salt.

0:43:42 > 0:43:46That process takes about ten minutes.

0:43:46 > 0:43:48When the sauce has simmered gently for ten minutes,

0:43:48 > 0:43:50puree in a liquidiser...

0:43:50 > 0:43:52It's like a richer mulled wine.

0:43:52 > 0:43:55Voila.

0:43:55 > 0:43:58..and press through a sieve.

0:43:58 > 0:44:02I think that's going to be rather lovely.

0:44:02 > 0:44:08After 12 minutes in the oven, the duck is ready.

0:44:08 > 0:44:11Tres bien.

0:44:11 > 0:44:19Raymond props up the ducks to rest for ten minutes.

0:44:21 > 0:44:23This relaxes the meat, so it releases its juices,

0:44:23 > 0:44:26becoming succulent.

0:44:26 > 0:44:28So now we are really ready to carve.

0:44:28 > 0:44:29Open it up.

0:44:29 > 0:44:30Voila.

0:44:30 > 0:44:31Guy is joining me.

0:44:31 > 0:44:34We have worked together for a long, long time now and I'm

0:44:34 > 0:44:36going to make him taste the dish.

0:44:36 > 0:44:38Raymond serves slices of duck with the blackberry sauce.

0:44:38 > 0:44:44Voila, the sauce, go ahead.

0:44:44 > 0:44:46Adam, have you got a few crisps, please?

0:44:46 > 0:44:48A garnish of deep fried parsnip ribbons and a helping

0:44:48 > 0:44:51of the celeriac puree.

0:44:51 > 0:44:52Voila.

0:44:52 > 0:45:00Bon appetite.

0:45:12 > 0:45:14The cooking is nice, it's not too pink.

0:45:14 > 0:45:15It's lovely.

0:45:15 > 0:45:16It works well.

0:45:16 > 0:45:24I like that.

0:45:24 > 0:45:25Thank you, Raymond!

0:45:25 > 0:45:27A perfect alternative to mashed potato there.

0:45:27 > 0:45:31Right, still to come Nigel Slater has two winter warmers today.

0:45:31 > 0:45:36For mains he's got a simple Moroccan style chicken casserole and for

0:45:36 > 0:45:38pudding, as a cold-weather treat, he's serving up roasted figs with

0:45:38 > 0:45:40honey and Marsala.

0:45:40 > 0:45:41It's almost omelette challenge time!

0:45:41 > 0:45:49That means it's time for some puns.

0:45:50 > 0:45:55Iain, we thought we would leave it to you.You're the professional.

0:45:55 > 0:46:07Here we go, so I can read the article you.

0:46:07 > 0:46:17Right guys, let's crack on. This is not a York. If you mess up, Matt

0:46:17 > 0:46:21will not pick up your Caroline Flack. Good luck and make a sterling

0:46:21 > 0:46:27effort.That is Bafta winning stuff. You have got one already. I have got

0:46:27 > 0:46:28one, it is on my fridge.

0:46:28 > 0:46:31Will Iain get his food heaven, a delicious shellfish pasta with a

0:46:31 > 0:46:32lemon butter sauce?

0:46:32 > 0:46:34Or his food hell, piggy pork belly and moist

0:46:34 > 0:46:35mushrooms?

0:46:35 > 0:46:38There's still a chance for you to vote on the website and

0:46:38 > 0:46:40we'll find out the results later on!

0:46:40 > 0:46:47Baftas are heavy, and they? Really heavy. You should win one, I

0:46:47 > 0:46:49recommend it. Did you pick one up for someone else?

0:46:49 > 0:46:51Right, on with the cooking.

0:46:51 > 0:46:53Nieves, what are we making?

0:46:53 > 0:46:54Nieves, what are we making?

0:46:54 > 0:47:00We're going to make two dishes? We're going to make two. One is

0:47:00 > 0:47:06going to be lardo with anchovy, surf and turf. The other one is going to

0:47:06 > 0:47:10be squid with pan-fried chorizo and Spanish Black tomato salad.These

0:47:10 > 0:47:16are two Micro dishes you are doing at your new restaurant.Yes, this is

0:47:16 > 0:47:19more like the bar and this is more like the restaurant.You're serving

0:47:19 > 0:47:24them with this -- with these little beauties. I came across them in

0:47:24 > 0:47:30Spain recently.Yes, they have been made by hand.They are crispy and

0:47:30 > 0:47:34tasty. Would you not find these and other regions of Spain?You do, but

0:47:34 > 0:47:38they are different. Some of them, they make them flat but these ones,

0:47:38 > 0:47:44I like the shape and the Crispin is. Is this a classic combination?Which

0:47:44 > 0:47:54one? This one here. Normally we have these with ham. But today, I choose

0:47:54 > 0:47:59to do it with the lardo, because it is a little more fatty and it works

0:47:59 > 0:48:06very well with the anchovies.I am just going to fry this. You are

0:48:06 > 0:48:09fresh from opening your new restaurant. You have three different

0:48:09 > 0:48:14areas, one of which only opened two days ago something?It opened four

0:48:14 > 0:48:22weeks ago, but some of it opened on Thursday. The new one is more like a

0:48:22 > 0:48:29brasserie. I'm going to need to use that. The brasserie is more like

0:48:29 > 0:48:37sharing tables. We just bought another in from Spain. We are

0:48:37 > 0:48:41cooking suckling pigs.This is a circular stone of in that you can

0:48:41 > 0:48:48move around?

0:48:48 > 0:48:52move around? Well, they then rotates.Is that traditional? Well,

0:48:52 > 0:48:59I bought it from Spain. It has two platforms where the suckling pigs

0:48:59 > 0:49:04can rotate.

0:49:04 > 0:49:07can rotate. It is like an old-fashioned than? We brought it

0:49:07 > 0:49:15from Spain, three generations. It is a traditional than in one region. A

0:49:15 > 0:49:19traditional oven where you cook suckling pigs. We are also going to

0:49:19 > 0:49:26cook lamb as well.The whole nature of the restaurant, it is a journey

0:49:26 > 0:49:34through Spain. It is not just one region? Exactly. When you go to the

0:49:34 > 0:49:41bar, it is more like the south of Spain. We have beautiful home-made

0:49:41 > 0:49:47tapas. But in the restaurant, it is more the north of Spain, Catalunya.

0:49:47 > 0:49:58Do you have a favourite region yourself?No. I love Spain. It is

0:49:58 > 0:50:04difficult for me to say I love Catalunya, Mallorca, Galletier is

0:50:04 > 0:50:17amazing.This is it, super simple. -- Galicia is amazing.

0:50:17 > 0:50:21-- Galicia is amazing.All you need is a cold beer or sherry.Nothing

0:50:21 > 0:50:27else.Or your famous morning wine. I have not had that for a few months,

0:50:27 > 0:50:34actually. You have been very busy. Exactly.We have got the squid,

0:50:34 > 0:50:40getting a decent colour on it. Yes. I am getting there. What is that

0:50:40 > 0:50:48sausage?This is from the north of Spain. It is less fatty, and it has

0:50:48 > 0:50:56less paprika. Has it got bad spice? A little bit. It is very mild. It is

0:50:56 > 0:51:04very mild.Hopefully Iain will love this dish. The popularity of Spanish

0:51:04 > 0:51:08food and drink at the moment seems to be skyrocketing. Do you have an

0:51:08 > 0:51:13opinion as to why that might be? Why the popularity of Spanish food and

0:51:13 > 0:51:22drink is rising so high?I think it is because we love to have fun.

0:51:22 > 0:51:26There is an informality to the style.Yes, but it is all about the

0:51:26 > 0:51:32fantastic ingredients. For a long time, this country embraced the

0:51:32 > 0:51:36worst elements of battered squid and things like that, and now suddenly

0:51:36 > 0:51:43people like Jose Pizarro and Nieves are opening Britain to a much more

0:51:43 > 0:51:48beautiful taste.I think in the open kitchen it makes everything more fun

0:51:48 > 0:51:54for the guests and the staff. The interaction of the customers, seeing

0:51:54 > 0:52:00what you are cooking, I think that is what makes a more relaxed

0:52:00 > 0:52:04ambience.You're a big fan of the open kitchen for that reason?

0:52:04 > 0:52:09Exactly. To have the opportunity to cook in front of the customers. To

0:52:09 > 0:52:13listen to their opinion. I think that is the best feeling you can

0:52:13 > 0:52:18get.You like the feedback and the immediacy of seeing the customer in

0:52:18 > 0:52:24front of you?Yes, if you're doing something wrong, it is very easy for

0:52:24 > 0:52:34you to fix it. You also have a fishmonger? Yes, we have a beautiful

0:52:34 > 0:52:42seafood display where you can choose your little prawns. As soon as you

0:52:42 > 0:52:45come in, you can see everything. There is nothing to hide.We love

0:52:45 > 0:52:52the open kitchen.What is going in here? I do not like to marinate that

0:52:52 > 0:52:59the makers. If I put them in the, they will release the juice. -- I do

0:52:59 > 0:53:05not like to marinate that matters. This is going to be the dressing for

0:53:05 > 0:53:11that matters.

0:53:11 > 0:53:16that matters.That is sweet, delicious.Is that easily available?

0:53:16 > 0:53:23Yes, today you can get any Spanish products. It is very easy.A little

0:53:23 > 0:53:28bit of the pork fat.Yes, I know we are going to do this. This is good

0:53:28 > 0:53:36pork fat. It is kind of like a warm salad? It is a warm salad. With the

0:53:36 > 0:53:45beautiful chorizo.A little bit of that.I am just going to put it on

0:53:45 > 0:53:52top of this beautiful squid.That is just a little bit of garlic and oil,

0:53:52 > 0:53:58parsley.Always. These are my three amazing ingredients. I cannot live

0:53:58 > 0:54:03without them.

0:54:04 > 0:54:11without them. It is very simple, very clean, very fresh.What would

0:54:11 > 0:54:20you call this in Spanish? SHE SPEAKS IN SPANISH. People are doing this a

0:54:20 > 0:54:27lot, in the Basque country as well. We have the lardo with anchovies,

0:54:27 > 0:54:34then we have the green squid, with the chorizo.Fantastic. Right, let's

0:54:34 > 0:54:42go and eat. Are you a big fan of squid?Guess, I love it. That looks

0:54:42 > 0:54:47so good.

0:54:47 > 0:54:52so good. There is some pork fat for you. No, I am all right.Why are we

0:54:52 > 0:55:00using these? We are using these at the moment in the bar, the

0:55:00 > 0:55:06traditional napkins to clean.And also to throw to the floor.Why do

0:55:06 > 0:55:13you do that? In Spain, we say that you always go to the bar with more

0:55:13 > 0:55:17napkins on the floor. That means it is good.We try to do that in

0:55:17 > 0:55:23London. How the people coping?Some of them are, some of them are not,

0:55:23 > 0:55:29but we will get there.Would that upset your sensibilities? I do not

0:55:29 > 0:55:34think I could do it. I am too polite.I would tuck it in. No, you

0:55:34 > 0:55:41will do it.It feels so wrong to me. I have got to apologise, however, I

0:55:41 > 0:55:46have picked a wine to reflect the theme of surf and turf. There is one

0:55:46 > 0:55:52wine region in Spain.

0:55:52 > 0:55:55wine region in Spain. It is wide Rioja Blanco Muga. It has the

0:55:55 > 0:55:58influence of the Atlantic and the Mediterranean and the land itself.

0:55:58 > 0:56:04We are spoilt for choice in Spain for a great wines. This Rioja Blanco

0:56:04 > 0:56:10Muga is blended. A little bit of texture from fermentation, but

0:56:10 > 0:56:19freshness. That is what you need with seafood.It looks red, how is

0:56:19 > 0:56:27this a white wine?They also do Redwing. I think they are white wine

0:56:27 > 0:56:32belongs on our table. They should be far more appreciated. You can get

0:56:32 > 0:56:36ones that taste like all, very modern ones, and this is somewhere

0:56:36 > 0:56:42in between. They are doing a fantastic job.Your fine? For me,

0:56:42 > 0:56:47this is one of the best. This is good wine, man. I will pour myself a

0:56:47 > 0:56:53glass.Get a Gladstone. Can they use that as part of their marketing?

0:56:53 > 0:56:59This is good wine, man.Our US ban of Spanish food? Allows Spanish

0:56:59 > 0:57:04food. I remember the first time I went to Spain, just going to barring

0:57:04 > 0:57:09getting some beers. You get little snacks, side dishes. It would be

0:57:09 > 0:57:14like chorizo and fish. You think, I am not even paying for this, it is

0:57:14 > 0:57:20brilliant.I love the Spanish.That was delicious. So lovely.

0:57:20 > 0:57:23Now let's catch up with Si and Dave, the Hairy Bikers.

0:57:23 > 0:57:24They're on an Asian Adventure.

0:57:24 > 0:57:26They're off to the Chinese mainland where they've

0:57:26 > 0:57:34been invited in to a typical family home for dinner.

0:57:37 > 0:57:39Now we've got to grips with Cantonese fast food,

0:57:39 > 0:57:43I reckon we need to find out what people eat at home and how food

0:57:43 > 0:57:44fits into family life.

0:57:44 > 0:57:46Well, you're in luck, because we're going to gate-crash

0:57:46 > 0:57:51a local family's weekday dinner.

0:57:51 > 0:57:54So, it's bye-bye to the big banks of Hong Kong Island and hello

0:57:54 > 0:57:56to the New Territories on the Chinese mainland, where three

0:57:56 > 0:58:02and a half million people live.

0:58:02 > 0:58:05Speaking of the banks, Kingy, Hong Kong has more billionaires

0:58:05 > 0:58:09per capita than anywhere else in the world.

0:58:09 > 0:58:14Yes, and you need to be loaded to buy your own gaff here.

0:58:14 > 0:58:17House prices in Hong Kong have doubled over the past four years,

0:58:17 > 0:58:22so nearly half the population lives in council owned skyscrapers

0:58:22 > 0:58:30with subsidised rents, like the one we're going to eat our tea in.

0:58:31 > 0:58:34This is a government housing estate on the Hong Kong/Chinese border,

0:58:34 > 0:58:41and it consists of hundreds of high-rise apartments.

0:58:41 > 0:58:43Now, each high-rise consists of 456 flats spread over 38 floors

0:58:43 > 0:58:45with approximately 12 flats per floor.

0:58:45 > 0:58:50With four to five people living in each apartment,

0:58:50 > 0:58:57that makes a total of 2,200 people in each high-rise.

0:58:59 > 0:59:01Our destination is floor 35, home to the Feungs -

0:59:01 > 0:59:03a typical Hong Kong working family.

0:59:03 > 0:59:08Jackie and Lulu's.

0:59:08 > 0:59:09Hello, Jackie?

0:59:09 > 0:59:11I'm Dave.

0:59:11 > 0:59:14Pleased to meet you.

0:59:14 > 0:59:15Jackie, hello.

0:59:15 > 0:59:17I'm Si, very nice to meet you.

0:59:17 > 0:59:18Yeah.

0:59:18 > 0:59:19Nice to meet you.

0:59:19 > 0:59:20Thank you for...

0:59:20 > 0:59:21This is Si.

0:59:21 > 0:59:22Hello.

0:59:22 > 0:59:24Hello.

0:59:24 > 0:59:25University student Jackie lives here with his Grandma Lulu,

0:59:25 > 0:59:27two brothers, and Dad and Mum.

0:59:27 > 0:59:29And my mother.

0:59:29 > 0:59:32All six of them live in this two-bedroom flat.

0:59:32 > 0:59:34Here's my bedroom, and I share the bedroom with my younger brother

0:59:34 > 0:59:41and also my grandma.

0:59:41 > 0:59:43So there's three of you sleep in here?

0:59:43 > 0:59:44Yeah.

0:59:44 > 0:59:46My younger brother is sleeping here.

0:59:46 > 0:59:47OK.

0:59:47 > 0:59:49And me, I will sleep in here.

0:59:49 > 0:59:50Yes.

0:59:50 > 0:59:51And my Grandma Lulu is sleeping here.

0:59:51 > 0:59:53Ah, she's got a little bed under there?

0:59:53 > 0:59:54Yes.

0:59:54 > 0:59:55Ah!

0:59:55 > 0:59:56A little pull-out.

0:59:56 > 1:00:01Yes.

1:00:01 > 1:00:03'Like the majority of families here, 'Jackie's parents

1:00:03 > 1:00:04both work full-time.

1:00:04 > 1:00:07'Mum is an accountant's clerk an hour away in Kowloon.''And Dad

1:00:07 > 1:00:10is one of the half a million Hong Kong residents 'who work over

1:00:10 > 1:00:13the border in China.' So there's two woks and a wok ring

1:00:13 > 1:00:14and a rice steamer.

1:00:14 > 1:00:17'So Granny's in charge of feeding the family.'Lulu cooks for six,

1:00:17 > 1:00:19in a kitchen the size of a broom cupboard, and tonight,

1:00:19 > 1:00:22we're squeezing in.

1:00:22 > 1:00:24'First, a bitter melon, pork and black bean stir-fry.

1:00:24 > 1:00:27'Bitter melon is a bit like courgette, er,

1:00:27 > 1:00:28but bitter.' So this is...?

1:00:28 > 1:00:29Palm sugar!

1:00:29 > 1:00:30Palm sugar, yes.

1:00:30 > 1:00:32I think this is why it tastes good.

1:00:32 > 1:00:34That's a lot of palm sugar!

1:00:34 > 1:00:36LULU SPEAKS OWN LANGUAGEI'm doing...

1:00:36 > 1:00:37SHE CONTINUES Some water.

1:00:37 > 1:00:39Some water?

1:00:39 > 1:00:42I don't think I've cooked over a very small Chinese grandma before.

1:00:42 > 1:00:44It's brilliant.

1:00:44 > 1:00:45Yeah.

1:00:45 > 1:00:49She must feel like it's like having the Gruffalo in the kitchen.

1:00:49 > 1:00:52She's fantastic.

1:00:52 > 1:00:53Oh, look, now.

1:00:53 > 1:00:55Jackie, now I know why you live at home.

1:00:55 > 1:00:56Yeah.

1:00:56 > 1:00:59And there's a chicken dish coming now.

1:00:59 > 1:01:00Is there?!

1:01:00 > 1:01:01Yeah.

1:01:01 > 1:01:02Where from?!

1:01:02 > 1:01:05'This 70-year-old doesn't stop for a second.

1:01:05 > 1:01:10'Every night she cooks five or six different stir-fries,

1:01:10 > 1:01:14plus rice.'

1:01:14 > 1:01:16DAVE LAUGHS.

1:01:16 > 1:01:17LULU LAUGHS.

1:01:17 > 1:01:18So what dish is this one?

1:01:18 > 1:01:19Sweet-and-sour pork, Kingy.

1:01:19 > 1:01:20It's sweet-and-sour pork...

1:01:20 > 1:01:21Yeah, yeah, yeah.

1:01:21 > 1:01:22With sweet-and-sour sauce.

1:01:22 > 1:01:23Ah, yeah!

1:01:23 > 1:01:24'Ah, love it!

1:01:24 > 1:01:27Lulu knows just how to make these Englishmen 'feel right

1:01:27 > 1:01:28at home.'Like magic.

1:01:28 > 1:01:31She's got stuff hidden everywhere!

1:01:31 > 1:01:33It's brilliant.

1:01:33 > 1:01:36Right, this is the sweet-and-sour sauce.

1:01:36 > 1:01:37This is it.

1:01:37 > 1:01:38Juliennes of carrot, right?

1:01:38 > 1:01:40I've always wanted to know how to make proper sweet-and-sour sauce.

1:01:40 > 1:01:43Everybody loves it.

1:01:43 > 1:01:44Yes, pineapple now.

1:01:44 > 1:01:48Ohhh, look!

1:01:48 > 1:01:49And the peppers.

1:01:49 > 1:01:50Yeah, peppers.

1:01:50 > 1:01:51Ooh, you can smell...

1:01:51 > 1:01:52Lovely.

1:01:52 > 1:01:53I like it.

1:01:53 > 1:01:54Hurray!

1:01:54 > 1:01:55Wow, very big.

1:01:55 > 1:01:59BIKERS AND JACKIE: Ohhh!

1:01:59 > 1:02:00Tomato ketchup.

1:02:00 > 1:02:01Yeah, ketchup!

1:02:01 > 1:02:02Oh!

1:02:02 > 1:02:05Crumbs.

1:02:05 > 1:02:08That's three quarters of a bottle of tomato ketchup.

1:02:08 > 1:02:10I think it's a whole bottle of ketchup, Kingy.

1:02:10 > 1:02:11'Crumbs.

1:02:11 > 1:02:13Dude, that's 700 calories in the tomato sauce alone.' 'Do

1:02:13 > 1:02:15you know, sweet-and-sour pork's been on Chinese menus in

1:02:15 > 1:02:18Britain 'since 1908?

1:02:18 > 1:02:21'I'm telling you, this one's definitely sweet.'

1:02:21 > 1:02:22Ah, look at those.

1:02:22 > 1:02:25Fantastic, Kingy.

1:02:25 > 1:02:27Beautiful.

1:02:27 > 1:02:30'This family feast 'has only taken Granny Lulu 45 minutes to rustle

1:02:30 > 1:02:33up.'Now I feel as though I've arrived in Hong Kong.

1:02:33 > 1:02:36Yes, it doesn't get more traditional than a family meal.

1:02:36 > 1:02:40So let's start.

1:02:40 > 1:02:44That's fantastic, that sauce.

1:02:44 > 1:02:45So nice and crispy.

1:02:45 > 1:02:46Mm.

1:02:46 > 1:02:49You are a good cook, aren't you, Lulu?

1:02:49 > 1:02:52JACKIE TRANSLATES SHE REPLIES IN OWN LANGUAGEYou must love her, man.

1:02:52 > 1:03:00THEY LAUGHThe food is just so good.

1:03:01 > 1:03:04And produced in next to no time, in the smallest, smallest space.

1:03:04 > 1:03:07Yep.

1:03:07 > 1:03:09But bundles and spoonfuls of love and care, and that

1:03:09 > 1:03:13was beautiful to see.

1:03:13 > 1:03:14Thank you very, very much.

1:03:14 > 1:03:16Yeah, you're welcome.

1:03:16 > 1:03:20JACKIE SPEAKS IN OWN LANGUAGE ..you're welcome.

1:03:20 > 1:03:23SHE TRIES TO REPEAT SIMON CHEERS, THEY LAUGH AND CLAP Try again.

1:03:23 > 1:03:25(SLOWLY) You are welcome.

1:03:25 > 1:03:31You are welcome.

1:03:31 > 1:03:36THEY ALL CHEER.

1:03:36 > 1:03:38Thanks, boys! That is it - the heaven

1:03:38 > 1:03:40and hell vote is now closed.

1:03:40 > 1:03:41Iain's fate is sealed!

1:03:41 > 1:03:44And we will reveal the results at the end of the show.

1:03:44 > 1:03:47Now, let's take some calls from our viewers.

1:03:47 > 1:03:48First up is

1:03:48 > 1:03:53First up is Brenda from Scotland. What's your question, Brendan?Hi,

1:03:53 > 1:04:02guys. The other week I was given three heys, I'd love to know how to

1:04:02 > 1:04:10cook a lovely meal with them -- three hakes.I like to dust flour

1:04:10 > 1:04:15and eggs, we call it Romano in Spain. It is sea bass, I like it to

1:04:15 > 1:04:22get very crispy. A quick sauce which always on make and it works very

1:04:22 > 1:04:29well, tomatoes, a little garlic, a shallot, a splash of wine or white

1:04:29 > 1:04:32wine, and that will be your bed either for the crispy skin of the

1:04:32 > 1:04:45sea bass or the Rom a la Romana.I have it weak from David. What would

1:04:45 > 1:04:49be a good wine to go with a home-made steak and mushroom pie?

1:04:49 > 1:04:54He's told us he is slept at home watching with a cup of tea and

1:04:54 > 1:05:01wearing a cardigan!Good for you! I'm loving the sound of the Katty! I

1:05:01 > 1:05:05would say, for a state and kidney pie at this time of year, southern

1:05:05 > 1:05:10French reds are so delicious, the grapes down there or amazing. Gently

1:05:10 > 1:05:18spicy, mellow and perfect for your steak and kidney pie.I had a

1:05:18 > 1:05:22perfect one the other day. Our next call is marked from London.Good

1:05:22 > 1:05:26morning. I have a half shoulder of lamb and I'm looking for an

1:05:26 > 1:05:32interesting way of cooking get. Greg?For a shoulder. Take the

1:05:32 > 1:05:37shoulder, rub it for olive oil, put it in a tray. In a tray you add a

1:05:37 > 1:05:41couple of glasses of red wine. But the tinfoil on top and put it in the

1:05:41 > 1:05:48oven at about 150, 140, depending... For about seven hours. Getting it

1:05:48 > 1:05:55out, it's going to be beautifully tender. You can just shred it off

1:05:55 > 1:06:02and serve it with lemon and leaves. Most importantly, you reuse the

1:06:02 > 1:06:06sauce, you are cooking reduces with the red wine, you get a glaze. And

1:06:06 > 1:06:14you finish with a touch of lemon juice, delicious!It's like therapy,

1:06:14 > 1:06:18listening to you! It's quite coming. It's a very sort of busy show and

1:06:18 > 1:06:26it's like, R, downtime! Thanks for everyone who phoned and we did. --

1:06:26 > 1:06:30and tweeted.

1:06:30 > 1:06:32It's Real Bread Week,

1:06:32 > 1:06:33so we sent Bake Off star

1:06:33 > 1:06:36Chetna Mackan to a working watermill in Peterborough, which dates back

1:06:36 > 1:06:38to the 18th century, to try her hand at making bread

1:06:38 > 1:06:39the old-fashioned way.

1:06:39 > 1:06:42This is a campaign to encourage people to support the local bakeries

1:06:42 > 1:06:47and inspire them to make more at home. I am in a Watermill in a very

1:06:47 > 1:06:55snowy pita bread to find out more about it.This was attached to our

1:06:55 > 1:06:59mail and was built in the early 18th century. Everybody would have been

1:06:59 > 1:07:04eating bread in Victorian times, the poor, the middle classes, and the

1:07:04 > 1:07:07rich. It would have been eating at every meal. If you were poor, you

1:07:07 > 1:07:13might have just had bread for breakfast.Apparently, a family of

1:07:13 > 1:07:18six would consume up to 31 loaves per week.It's incredible.It is a

1:07:18 > 1:07:23lot of bread and it was really expensive and difficult to make at

1:07:23 > 1:07:27home, so the bakeries played an important part. Nowadays, it's easy

1:07:27 > 1:07:34and cheap to make at home. We have a fantastic recipes.We have flour

1:07:34 > 1:07:40from next door that we are going to be using.I'm going to add my own

1:07:40 > 1:07:40twist

1:07:40 > 1:07:44be using.I'm going to add my own twist to this. I'm going to add a

1:07:44 > 1:07:52teaspoon of powder and some fresh leaves. The combination of these two

1:07:52 > 1:07:55is a lovely flavour, and of course the colour as well. This is a really

1:07:55 > 1:08:00simple, easy recipe. Just basically four ingredient. It is incredible

1:08:00 > 1:08:05you can make a hole of the bread from just those four things. -- a

1:08:05 > 1:08:09whole loaf of bread. We have just been making some lovely bread with

1:08:09 > 1:08:14the flour from this mill. Can you tell me more about the mill itself?

1:08:14 > 1:08:20It was built in about 1755. We have evidence that there was Milling here

1:08:20 > 1:08:25long before that. So, back in Roman times. Much more recently, we've

1:08:25 > 1:08:28been conserving and restoring this wonderful building and the machinery

1:08:28 > 1:08:37in it.Wow, these look amazing!Yes, they have been shaped into roles and

1:08:37 > 1:08:40left to prove for another 30 minutes, now they are ready to go

1:08:40 > 1:08:49into the oven.Here you go, ladies. Warm buns, straight out of the oven.

1:08:49 > 1:08:52You really can taste of fresh coriander, it gives it a lovely

1:08:52 > 1:08:58cake.There you have it. With a bit of time and effort you can make a

1:08:58 > 1:09:02wonderful home-made clothes that you can be proud of. If everything goes

1:09:02 > 1:09:07wrong, you can support your local bakery! -- home-made loaf.

1:09:07 > 1:09:14There are plenty of easy bread recipes on the BBC website.

1:09:14 > 1:09:17For next week's foodie film, we're sending Radio 1's Chris Stark

1:09:17 > 1:09:20on a mission to find out more about one of the nation's

1:09:20 > 1:09:21favourite foods - the kebab.

1:09:21 > 1:09:22But we need your help.

1:09:22 > 1:09:24If you find yourself tucking into a doner

1:09:24 > 1:09:27or a shish this weekend, please send us a selfie and use

1:09:27 > 1:09:30the hashtag #SaturdayKitchen, and we might include it in our film.

1:09:30 > 1:09:31Right!

1:09:31 > 1:09:32It's omelette challenge time.

1:09:32 > 1:09:37And this way, guys. -- come this way.

1:09:37 > 1:09:38And this way, guys. -- come this way.

1:09:38 > 1:09:41Nieves and Greg, neither of you are on our new board,

1:09:41 > 1:09:43so there's nothing to lose and everything to gain!

1:09:43 > 1:09:45The aim is to make fast, edible three-egg omelettes that

1:09:45 > 1:09:47are good enough to feed to our hungry crew.

1:09:47 > 1:09:49CHEERING.

1:09:49 > 1:09:50That was a bit lame, to be honest!

1:09:50 > 1:09:53But if they're not, they'll go in the compost bin.

1:09:53 > 1:09:54BOOING.

1:09:54 > 1:09:54Better!

1:09:54 > 1:09:55So, will it be crrew or compost?

1:09:55 > 1:09:58Your time will stop when your omelettes hit the plates.

1:09:58 > 1:10:00Let's put the clocks on the screen.

1:10:00 > 1:10:01Are you both ready?

1:10:01 > 1:10:05Come on, Perth, are you ready, Lexmark --?!

1:10:05 > 1:10:06Three, two, one...

1:10:06 > 1:10:06Go!

1:10:06 > 1:10:13Go!

1:10:13 > 1:10:18Oh, where cooking!Yes, Buccleuch was in the go! Come on, come on! --

1:10:18 > 1:10:20the clue was in.

1:10:24 > 1:10:29MUSIC

1:10:31 > 1:10:39Oh! Was that at the same time? Right, let's turn those off. What's

1:10:39 > 1:10:44that for?! Just in case I want to season it with a knob of butter?

1:10:44 > 1:10:49Identify what happened in there, its decoration!Oh, I'll just avoid that

1:10:49 > 1:10:57little bit of shell!Oh, there's no shell!

1:10:57 > 1:11:05Some of your finest work, that!

1:11:05 > 1:11:13Nice and diverse. OK, they are both delicious. Right, let's move.

1:11:13 > 1:11:21Nieves, what do you think you got?I don't know!Nor do why! That is

1:11:21 > 1:11:28Adams, bang on by deserters. Great -- 30 seconds, bang on by deserters.

1:11:28 > 1:11:36Greg, 29.84, they you go. Very good, well done.

1:11:36 > 1:11:39So, will Iain get his food heaven - a delightful duo of shellfish

1:11:39 > 1:11:41and pasta with a bonus lemon butter sauce?

1:11:41 > 1:11:43Or will it be hellish double trouble, with braised pork belly

1:11:43 > 1:11:44and pickled mushrooms?

1:11:44 > 1:11:47We'll find out after Nigel Slater shows us some more of his

1:11:47 > 1:11:53warming simple suppers.

1:11:56 > 1:12:00With the right food, a rainy night at home can feel like an absolute

1:12:00 > 1:12:06treat. When the weather gets cooler, my cooking gets a little bit spicy.

1:12:06 > 1:12:10I don't mean really hot, I mean just a lovely, earthy warmth. For that, I

1:12:10 > 1:12:18use the mild spices. And I could add them straight into the pot.

1:12:18 > 1:12:22Sometimes, if I've got a little bit more time, I like to get the spices

1:12:22 > 1:12:28a chance to get to know the ingredients that there with. So I

1:12:28 > 1:12:34make a little spice rub. You can use this spice rub in many dishes. But

1:12:34 > 1:12:39tonight, it's the basis of a Moroccan style chicken casserole. To

1:12:39 > 1:12:42start off, crush a few cloves of garlic with a mortar and personal

1:12:42 > 1:12:49and add some salt to help get a grip on the garlic. -- with a personal

1:12:49 > 1:12:54and mortar. A nice squidgy mess of garlic and salt. And then I can put

1:12:54 > 1:13:00in a fuse buys us. Like a little bit of paprika. It's got quite a smoky

1:13:00 > 1:13:04flavour to it. The most earthy of them all, turmeric. These are not

1:13:04 > 1:13:10hot flavourings at all. What they add is just a warm back note. And a

1:13:10 > 1:13:17little bit of cumin seed.

1:13:18 > 1:13:23So that I can rob my paste into the chicken, I'm going to add a little

1:13:23 > 1:13:28bit of oil. It could be live, it could be grounds not, it could be

1:13:28 > 1:13:34whatever's around. -- it could be all of oil. It could be groundnut.

1:13:34 > 1:13:37You can experiment with different spices to sue jaw on taste. Just

1:13:37 > 1:13:41make sure that the mixture is runny enough to poor, but they can after,

1:13:41 > 1:13:49the chicken. The mixture all gets mixed together. I love this bit! For

1:13:49 > 1:13:53a deep flavour, leave your chicken in the fridge overnight. But if

1:13:53 > 1:13:59you're in a rush, just let it sit for as long as you can. This is

1:13:59 > 1:14:04quite cool weather food, it needs a bit of depth to it. There's no

1:14:04 > 1:14:07better way to introduce sweet depth to your cooking than with some

1:14:07 > 1:14:12onions. Throw the onions into the pan, and add your marinated chicken.

1:14:12 > 1:14:17To bring some freshness into this dish, add some Min Lee sliced lemon

1:14:17 > 1:14:22halves. Keep them then, and the lemon will take on a sweetness --

1:14:22 > 1:14:27thinly sliced lemon halves. You could add stock, but I'm just adding

1:14:27 > 1:14:31water to create an uncomplicated sauce. And that will be fine as it

1:14:31 > 1:14:37is. But I feel like just being a bit extravagant and putting in one of my

1:14:37 > 1:14:46favourite spices, which is a little bit of saffron. Saffron adds warmth.

1:14:46 > 1:14:54A little bit of salt. A little bit more black pepper. Leave it all to

1:14:54 > 1:15:01simmer for about 15 minutes.

1:15:01 > 1:15:06That's got a kind of North Africans sent to it, with the lemons and the

1:15:06 > 1:15:10spices. So, to contrast with that, I'm going to add some salty olives

1:15:10 > 1:15:16and some fresh coriander. That's what I want to come home to. And

1:15:16 > 1:15:30quite a cool day. Something earthy and sweet and a little bit spicy.

1:15:30 > 1:15:38Use chicken on the bone as the meat will stay moist and succulent.

1:15:41 > 1:15:44will stay moist and succulent. When the weather cools, I like a proper

1:15:44 > 1:15:48pudding. But I still like fruity puddings, and there are still some

1:15:48 > 1:15:54wonderful figs about. I like to bake these in something very sweet and

1:15:54 > 1:15:58slightly alcoholic. My Tuesday night treat is roast figs with honey and

1:15:58 > 1:16:04Marsala. Score the figs into quarters, and push decides to expose

1:16:04 > 1:16:12the juicy flesh. You need a little bit of sweetness and there. I'm

1:16:12 > 1:16:19going to use some honey. You can use any honey for this, whatever you

1:16:19 > 1:16:26have around. Then I am going to add a little bit of quite sweet alcohol.

1:16:26 > 1:16:36You could use port, you could use media, but I'm going to use Marsala.

1:16:36 > 1:16:43-- Madeira. I am going to put the lid on, put it in the oven and leave

1:16:43 > 1:16:50it alone. As simple as that. Leave them in the hot oven for about 20

1:16:50 > 1:16:55minutes to roast.

1:16:55 > 1:16:58minutes to roast. There is something about hot, sweet fruit, with its

1:16:58 > 1:17:06juices. And freezing cold ice cream. That is just irresistible. This is

1:17:06 > 1:17:18so tender it is on the verge of collapse.

1:17:20 > 1:17:29Very tender fruit. With quite a busy little syrup.

1:17:36 > 1:17:43-- boozey little syrup. And the ice cream. It tastes like Christmas and

1:17:43 > 1:17:50birthdays all rolled into one. That is really very good.

1:17:51 > 1:17:54is really very good. For this pudding, I have used ice cream, but

1:17:54 > 1:18:02you could use cream, Custer doormats go pony.

1:18:02 > 1:18:05go pony. -- Creamer custard.

1:18:05 > 1:18:06Thanks, Nigel.

1:18:06 > 1:18:09Two great winter warmers there, just what we need with

1:18:09 > 1:18:10this Beast From The East!

1:18:10 > 1:18:12Time to find out whether Iain is getting

1:18:12 > 1:18:15his food heaven or food hell.

1:18:15 > 1:18:22Scarlets is your most favourite shellfish ingredient.Scottish

1:18:22 > 1:18:29langoustines. Are you a fan of those? Scottish salmon, all of them.

1:18:29 > 1:18:38We have got monks fish, prawns, and Dobbie system pasta. This is your

1:18:38 > 1:18:44food hell.

1:18:44 > 1:18:49food hell. Pork and mushrooms.What do you think you have got?I am

1:18:49 > 1:18:53hoping it is heaven because you cannot go wrong with pasta. No one

1:18:53 > 1:19:01likes mushrooms.I guarantee you no one actually likes mushrooms. My

1:19:01 > 1:19:07wife does not like mushrooms.

1:19:07 > 1:19:09wife does not like mushrooms.There are quite a lot of other people.

1:19:09 > 1:19:15You're all wrong.No likes mushrooms. So, you will be pleased

1:19:15 > 1:19:23to hear that 55% of viewers went for then on Mac.

1:19:24 > 1:19:33then on Mac.-- for food heaven.55% is close. That is along the lines of

1:19:33 > 1:19:44most things to be honest. It is kind of split.I love the 55-45.

1:19:44 > 1:19:47of split.I love the 55-45. Are you getting political? I did not mean

1:19:47 > 1:19:53that at all. I have never read a newspaper in my life.Do you want to

1:19:53 > 1:19:56open the scallops for me?I thought they were a joke ones.Plastic

1:19:56 > 1:20:03things. There is no pretend food on the show. We have got these

1:20:03 > 1:20:07beautiful langoustines. The amount of waste in Britain in shellfish,

1:20:07 > 1:20:12langoustines and things like that, it is ridiculous.In a restaurant

1:20:12 > 1:20:16you get given things like that. It is difficult to feel like you're not

1:20:16 > 1:20:21going have to dinner away.What, when you do this? If you smash their

1:20:21 > 1:20:27heads and suck out the juices you can go through here.It is quite an

1:20:27 > 1:20:34interactive dinner. I wish I got the mushrooms now.What food do you go

1:20:34 > 1:20:39for an tour?To be honours with you, I am annoyed that you picked Chris

1:20:39 > 1:20:45start over me for the Caban section. Do you like them? I love them. I

1:20:45 > 1:20:49need to get healthier. My girlfriend says that I need to eat more

1:20:49 > 1:20:54healthy. It is hard on the road, you cannot cook anything. You need

1:20:54 > 1:21:00something fans due to need, normally in a car. It is difficult. Lots of

1:21:00 > 1:21:06cashew nuts and dried fruit.It does not son did your embracing that?

1:21:06 > 1:21:10Yes, it is just to stop you getting the hunger pangs that result in fast

1:21:10 > 1:21:16food. I do not eat great when I am away but I enjoy kicking when I get

1:21:16 > 1:21:20the chance. My mum and dad are big cooks as well.Do you know how they

1:21:20 > 1:21:26are getting on at home?They are making the pudding as we speak.They

1:21:26 > 1:21:33are not doing this, cooking along? Hopefully, they might be doing the

1:21:33 > 1:21:35pasta.But they are very interested in the butterscotch sauce. Tell us

1:21:35 > 1:21:41about the last time you visited them?Well, my mum and dad like

1:21:41 > 1:21:46interactive television experiences. Last Easter I went home on a

1:21:46 > 1:21:50Saturday night to surprise my parents, they did not know I was

1:21:50 > 1:21:54coming. I got in on Saturday night, my mum and dad were watching

1:21:54 > 1:21:59television, but they were both sat in office chairs facing away from

1:21:59 > 1:22:04the telly. Is that how they sit normally? Never. I asked them what

1:22:04 > 1:22:09they were doing, and it turned out that my mum and dad were watching

1:22:09 > 1:22:15The Voice, and playing along at home. That is great. My mum was

1:22:15 > 1:22:19really is because my dad had not turned around once, she thought they

1:22:19 > 1:22:26were all terrible.Do they watch Love Island?Yes, which as you can

1:22:26 > 1:22:28imagine, is a bit awkward. Do you know when you're a kid and you're

1:22:28 > 1:22:35watching a movie and it is a kissing scene coming on, and you just want

1:22:35 > 1:22:39the sofa Tuohy Diop, I have that with my mum and dad but I am talking

1:22:39 > 1:22:42them through it.Do you remember the first live show that they came to?I

1:22:42 > 1:22:52do. It was the final of the Scottish comedian of the year. It was my

1:22:52 > 1:22:57savings ever show at the old fruit market in Glasgow. They came along,

1:22:57 > 1:23:01very supportive. My dad came up to me afterwards. He has totally

1:23:01 > 1:23:08thought it went. He said, you were very nervous.It is a change, doing

1:23:08 > 1:23:13voice-over to live.How do you cope with the nerves? I love it. We were

1:23:13 > 1:23:18saying error about the open kitchen, that Spanish-style open kitchen.

1:23:18 > 1:23:25That is very similar to stand up. I love the immediacy of it. You tell a

1:23:25 > 1:23:30laugh -- you tell a joke and get a laugh. Stand-up has always been my

1:23:30 > 1:23:35main passion. I am doing presenting and writing but I love dealing with

1:23:35 > 1:23:39the audience. Not all the time. Sometimes on a Saturday after too

1:23:39 > 1:23:43much of your wine it can be hard. I do not get as nervous as I used any

1:23:43 > 1:23:49more. It is what I do know, if you know what I mean.Thoroughly

1:23:49 > 1:23:55enjoyable, actually. Let's just recap. The scallops are nearly done.

1:23:55 > 1:24:01I bet that colour and the langoustines. This is a root

1:24:01 > 1:24:06vegetable that you have stripped down. If you would put those in

1:24:06 > 1:24:12boiling water, that would be great. In here, we will add a little bit of

1:24:12 > 1:24:18butter at.Three amazing shouts making the pasta. Making it look so

1:24:18 > 1:24:23easy. It is so fun. It is a simple dish, it does not generally require

1:24:23 > 1:24:28three chefs. Dinner parties featuring your stand-up? If I am

1:24:28 > 1:24:32honest with you, they annoy me. Dinner parties? I used to go to

1:24:32 > 1:24:39nightclubs. You are 30 now. I am 30, I go to dinner parties. There is

1:24:39 > 1:24:45never enough wine.I will give you my number.Do you know that horrible

1:24:45 > 1:24:49thing if there are four of you and your sharing a bottle of wine, there

1:24:49 > 1:24:53seems to be this weird sort of contract that you lock yourself into

1:24:53 > 1:24:56with everyone where no one is allowed to top up the glass until

1:24:56 > 1:25:00everyone else has finished. What contract is that? Have you never

1:25:00 > 1:25:05been in this situation when you're just watching everyone, shut up,

1:25:05 > 1:25:13drink your wine. I want to top up my glass. People that drink wine too

1:25:13 > 1:25:17slowly, it is the worst thing in the world.I give you full permission to

1:25:17 > 1:25:21grab the bottle. It is bad for others and yourself.Sometimes I

1:25:21 > 1:25:25give them a top up and then I will fill my glass. You can justify it in

1:25:25 > 1:25:30your head. I am taller than you, I weigh more than you, I am Scottish,

1:25:30 > 1:25:38I need this. I used to be fun, and now I go to dinner parties. I have

1:25:38 > 1:25:42got friends know that do things before work.Like what? Go to the

1:25:42 > 1:25:51gym.I do not get that. It is like more work.After sleep, before work.

1:25:51 > 1:25:55But your work starts quite late, to be fair.If I am doing nothing

1:25:55 > 1:26:00before work, that is bad. I start work at 8pm and I am still

1:26:00 > 1:26:05struggling.Is it an endurance, being on the road? Do you have to

1:26:05 > 1:26:10maintain a healthy resume?I really do not. I really wish I did. Again,

1:26:10 > 1:26:14it is that thing we are talking about. This idea of social media,

1:26:14 > 1:26:19and everyone saying they are doing so well. That affects your mental

1:26:19 > 1:26:24health. Things like mental health as well as physical, I get really

1:26:24 > 1:26:29affected by it. Not drinking enough water or eating healthily and. It is

1:26:29 > 1:26:35something I genuinely want to work on.But it is so hard.Your

1:26:35 > 1:26:39girlfriend is on that?She is all over that. Let's stop for a minute

1:26:39 > 1:26:44and talk about your glamorous girlfriend. She is very glamorous.

1:26:44 > 1:26:48She has given you something of a makeover. When I was watching video

1:26:48 > 1:26:51clips of you there is quite a progression in style and the general

1:26:51 > 1:26:58look. It is almost like an angle going up.If you watch my video is

1:26:58 > 1:27:04for the year it looks like the evolution of man. I did not know

1:27:04 > 1:27:09about things like that, you can add any shirt.Have you ever done that?

1:27:09 > 1:27:21Not personally. You can shave. -- iron a shirt. It is dead good, it is

1:27:21 > 1:27:25fun.It makes you feel nicer.If you do the shirt? Yes, you make an

1:27:25 > 1:27:33effort and feel good about yourself. Nothing too drastic.What?Right,

1:27:33 > 1:27:39where can we see a?What has just happened? It was just like the

1:27:39 > 1:27:45evolution of man. It makes you feel better if you tidy up your shirts.

1:27:45 > 1:27:52It does.You mocking me on BBC One? I want to know how your parents are

1:27:52 > 1:27:59getting on, cooking along cool -- cooking along.Mum and dad, message

1:27:59 > 1:28:05how they cook along is going.Some of that on top, some sauce.Where

1:28:05 > 1:28:11can we see you next? I am all over the country. I am doing a big one,

1:28:11 > 1:28:18the 22nd of March. Thank you. I am at the Apollo in Hammersmith. That

1:28:18 > 1:28:25is a big venue? Last year I went to Exeter and the people came. So the

1:28:25 > 1:28:29fact I am doing the Apollo, it is crazy and such an honour.Live at

1:28:29 > 1:28:36the Apollo.They have all come to your voice? And hopefully see my

1:28:36 > 1:28:41face. I will not have drug wine in the morning before the show.Tucked

1:28:41 > 1:28:44into that. I will run around

1:28:44 > 1:28:47and say that is all from us today.

1:28:47 > 1:28:49Thanks to all our studio guests, Greg, Nieves, Olly and Iain.

1:28:49 > 1:28:52All the recipes from the show are on the website,

1:28:52 > 1:28:53bbc.co.uk/saturdaykitchen.

1:28:53 > 1:28:55Don't forget I've got more Best Bites for you tomorrow

1:28:55 > 1:28:56at 9.30am on BBC Two.

1:28:56 > 1:28:57Have a great weekend.

1:28:57 > 1:29:01Bye!