03/03/2018 Saturday Kitchen

Good morning, and welcome

to the weekend!

We're live with 90 minutes

of fabulous food and amazing chefs.

So, let's get cooking.

I'm Matt Tebbutt, and this

is Saturday Kitchen Live!

Welcome to the show!

We've got a great line-up today.

Making his Saturday Kitchen debut,

we have Greg Marchand,

better known as Frenchie.

And making a welcome return

is Michelin-starred Spanish

chef Nieves Barragan.

And the ever-jolly Olly Smith

is back on drinks duty.

Good morning, everyone!

Good morning, Matt.

How are you all?

Very, very well.

Greg, welcome to the show.

You are a very busy man, you split

your time between Paris and London.

What are you cooking for us today?

Today I'm cooking a turbot from

Cornwall. It is a Grenobloise

sauce,...

Say that again?!

A

Grenobloise sauce. I have broccoli

cooked from raw. And wild garlic.

Because spring is here!

Do you

reckon?! There is snow outside!

Nieves, in its lovely having you

here. You opened your first

restaurant

yes, I opened it out

through weeks ago.

That must be

relaxing!

Not really! Eight this

must be like downtime for you?

Pretty much!

What are you cooking?

I

am going to make a lardo and

anchovies salad, and another dish

with black -- with tomatoes. One is

a bar and one is a restaurant.

Olly,

lots of dishes to date.

I'm site

you've change out of your cardigan

from rehearsals, you looked like

Daniel Craig on a day of! -- I'm sad

you have changed.

I caught myself

drinking tea in a cardigan, that's

never going to happen again! I

looked like an old man!

I have two

white wines from red wine regions,

phenomenal dishes and great value

ones as well.

As always, we have

scoured the archives for some

classic foodie favourites.

Iain has become known is being the

cheeky boys of Love Island. Please

welcome, Iain Stirling -- the cheeky

voice of Love Island. You are known

as one of the best joke writing

comedians on the circuit?

That could

mean many things, there could be

hundreds ahead of me. People I do

all right and try my best buy it is

quite funny, seeing to you and

listening to your voice. You don't

strike me as a Love Island fan!

I

dip in and out and then I get angry

with myself.

You watch a Love Island

and where a cardigan, I didn't think

it was possible!

Do they not sit

together?!

People do recognise my

voice before they recognise me.

voice before they recognise me.

They

do a double-take.

I have made my

boys more recognisable than my head,

pretty impressive, I don't do how

I've done it!

Luck or judgment,

which one?

I can just sit in a booth

with my voice in a cardigan, is the

Scottish way!

I was looking at your

stuff on YouTube last night. You

were in Majorca, you rock up to a

voice-over is, looking super casual

like you are on holiday.

Olly would

love it!

Is saw you on YouTube doing

something with pancakes, you weren't

wearing a huge number of clothes, it

has to be said!

I thought it would

be funny to be naked! It's not until

you see yourself on camera with

nothing on...

Or in a carded ranking

the!

-- or is a khadi drinking tea.

There is a real moment of horror.

May that could be a challenge!

It's

a bit chilli in here!

a bit chilli in here!

What to idea

of food heaven?

Is so easy, that's

passed. I'm obsessed with it. Since

I was a kid, I can boil up some

fresh pasta and that can be me --

passed the.

Is it an easy thing or

do you just love it?

Italy is fine!

Let me tell you about pasta... I

didn't even know pasta was Italian

and all right now! I thought pasta

was from Tesco's! Other supermarkets

are available... No, I've always

loved pasta. I was quite sporty as a

kid so it was a good way for my mum

to get energy inside quickly. And

seafood, I love them both.

Nice,

nation. What about help?

I'm not the

world, taste has never been too much

of an issue. But textures for me.

So, pork. You get a grisly bit or a

fatty bit, it's too much hard work,

I don't like it.

What about all of

that wobbly fat, zero I don't like

it, it sort of sits in its own

juices, it comes with the nappy

thing underneath it when you buy it

in the supermarket, it's disgusting!

It's disgusting!

And the other one

is mushrooms? Again, because of the

texture?

My friend Vicky is with me

today. She said that when she eats

mushrooms she feels like she's

covered in very repairs! I've got to

eat that later on!

Well, may be --

covered in other routers. It depends

how nice to viewers.

I've got faith

in them, Matt.

So if the viewers give you heaven,

I'll give you a blissful

seafood pasta special.

I'll take your favourite scallops

along with a smorgasbord of other

shellfish, including langoustine

and prawns, and serve them up

in a perfect pile of taglioni pasta

with a truly indulgent

lemon butter sauce.

But if Iain gets hell,

it's going to be double trouble,

with both pork and mushrooms

taking centre stage.

Yes, it's going to be braised

pork belly served up

with mushroom ketchup,

plus some extra pickled mushrooms

on the side, for good measure.

And just to ensure a really good

porky flavour, I'll cover

it with a sprinkling

of pork-crackling crumbs.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for.

So, everyone, just go

to the Saturday Kitchen website

before 11am this morning

and get voting.

We also want your questions.

You can ask our experts anything,

just dial: 0330 1231410.

That's 0330 123 1410.

Get dialling now!

As always, you can also comment

on what's cooking on social media.

I love the fact you told us earlier

that your parents are playing along

to this this morning?

My mum and dad

are big fans. I'm hoping my dad will

let down and get ingredients

together.

What are they called?

Roger and Alison will stop well, I

call them mum and dad!

Are they

going to get the ingredients and

play along?

Get out the house,

run-up to the school and get the

ingredients!

Maybe they could stay

in and vote for you -- run-up to the

store. They would vote for hell, I

know they would!

Greg, let's head to the hobs.

What are we making?

It's a beautiful piece of fish,

quite simple, but I love the

techniques that you use.

quite simple, but I love the

techniques that you use.

We can

start with lemon oil. Take this

grape seed oil. Yes, it is a nice

oil because it doesn't taste of

anything, really, it is very

natural. Then we are going to put

some lemon zest, some lime zest,

some ginger and some lemongrass.

It

is very citrusy.

Yes, but without

the acid. We are going to use that

to do wild garlic puree. What

happens if you put acid or lemon

juice onto green puree?

It's going

to go dark.

Exactly. Beautiful.

You

are keeping me on my toes!

That

Herbert is but. Bike a generous

portion, Greg. Yes, we are generous!

You split your time between Paris

and London. You started with a

restaurant in the middle of Paris,

but that has grown and grown and you

will most only the street, is that

right?

It is a small street, 72

metres! As we went, there was

nothing in the street. So, as we

started to grow, the space just

opened up, and we took them. So, we

did a little wine bar, Frenchie to

go. It is a New York deli, London we

see spoon... -- greasy spoon.

You

did some time in New York?

I spent

two years in New York. I love eating

this food.

You were at a great

restaurant.

Yes, it is an

institution in New York. The

restauranteur is a big inspiration

for me when we talk about

hospitality. So, here we have the

broccoli. Now,, broccoli, we always

tend to cut it in boiling water,

now, what I like is just getting

them on a pan with a little weight

on.

You like to wake these things

down. These are great. What is the

idea?

If you put the fish in a pan

with no weight on it, it's going to

go like this, right? It's not going

to give a nice colouration. Because

the protein goes like this. Imagine

if I throw you on a pan! You would

be doing that!

I'm imagining that

right now!

You put in a weight and

you have a nice crispy skin.

All of

your restaurants are called

Frenchie. This... You used to work

at the Jamie Oliver's 15 and your

nickname was Frenchie.

That's right.

And then when I moved to New York it

kind of stuck to me.

You must have

taken it, right?

I took it, I like

it, it's nice, it's a nice nickname.

And so, afterwards, when I chose the

name of the restaurant, well, it

just came naturally. And I think it

represents well what we do.

Frenchie, French -based... It

represents me. I trained in a French

cooking school for four you and I

worked for the best part of my 20s

in Britain and in New York. -- for

Quattrone is.

Your restaurants are

combination of where you have been

around the world.

Exactly. That's

what we do. French -based. And

inspired by the world.

And I love

the fact that you have got kind of

what you call the rock and roll

space, the wine bar.

Yes, the wine

bar is rock and roll.

But you just

serve British cheese. How does that

affect the sensibilities of the

Parisians?

When you create a

restaurant, it's very important that

you represent who you are. And it's

part of who I am. You know, spending

all this time in this beautiful

country. And the cheeses of Britain

are great. It's been a little bit

forgotten. I think in France, we are

very blessed with cheese. But then,

French people know French cheese. I

thought, I'm going to make them

discover something a little

different.

Are they pleasantly

surprised?

They are.

What are the

most popular cheeses that?

We have

the Stilton, everybody knows the

Stilton. And the Cheddar, of course.

One of my favourite being the Kings

Cheddar. For the Grenoble a sauce,

we have the croutons, look at that.

Just in butter. In case of doubt,

add butter! You cook the croutons in

butter like this, add a bit of

garlic. I'm cooking the broccoli.

You can see I'm poking them from

raw, the broccoli gets nice and

crispy. If you want to make your

kids eat broccoli, you should really

do this. When you bite into it, it

goes very crispy.

You get a nice

caramelised taste to it.

Yes,

exactly.

Nice texture.

You are doing

a little segment, a lemon segment,

and capers and herbs. That is part

of the... The Grenoble soars.

Where

does the history of this sauce come

from?

It is from the bottom of the

French Alps. It is very far from any

kind of see or ocean. So, when the

fish used to come in so bring or in

autumn, sometimes they wouldn't

travel fish because it would be to

off. But it would be a little bit

funky when it arrived! So, they got

used to cooking capers in brown

butter and lemon twos. A lemon

segment. Don't worry, -- lemon

juice. Don't worry, this is a very

fresh Cornish fish, time has

changed! I have been doing great

improvements to aid! So, what we are

here, the fish is cooking nicely. We

have the croutons, we have the

broccoli. We will start to make the

Grenoble last sauce.

And when you

are looking at your menus across all

of the restaurants, does the food

death a lot -- differ a lot, is very

different style in London and Paris?

The DNA is the same. We are very

ingredient driven in Frenchie.

You

are butter driven, as well!

What better for butter sauce than

butter.

Absolutely. It is like a

one-time dish. You can cover the

fish nicely. We will not overcook it

too much. We will let it rest.

Remember, if you'd like

to ask us a question,

then give us a call

now

on 0330 1231 410.

That's 0330 1231 410.

Calls are charged at your

standard network rate.

Here we go. A bit of drama. A bit of

drama, I bit of capers and lemon

segment, and some herbs. I will just

take that off now. So, you see? That

is grenobloise sauce. Classic.

Very

sharp with the capers and the lemon.

Yes, that represents well what we do

at Frenchie.

This is interesting.

Why would you take such a big piece

of fish and then cut it which is

quite a hard thing to do after you

cook it?

Years, unless you need --

unless you have a good now. You need

a good knife? Yes. A bread knife? At

home, just leave it whole. Here, I

like it, because you can see.

So it

will be cannibalised, but it will be

soft? Yes. -- caramelised.

soft? Yes. -- caramelised.

Garlic

pesto, but not too much.

pesto, but not too much.

You'll like

to keep the fish paint in the

middle?

Always. People always tend

to cook their fish a little bit too

much. Here is the sauce. It smells

fantastic. The cretins. Now that is

a grenobloise sauce. It was not

before. Before it was just the

capers sauce.

And the bread is just

the texture thing? Yes. It is

lovely. It smells fantastic. Now you

have got the beautiful herbs.

Yes,

this is crispy.

A little bit like

that. Is a lot of the cooking that

you do like this?

Yes.

you do like this?

Yes. We do lots of

things in a minute, freshness. Even

vegetables. Here we have some little

herbs. Basically the idea was you

would have a little stroll in a

British seashore and you pick up

some wild herbs. This is Alexander.

It is from the celery family. It

really taste like radish. Mrs garlic

flowers and salty fingers. It will

give beautiful saltiness and

texture. What is it called? Visits

turbot grenobloise with crispy

broccoli, well garlic pesto, and sea

herbs from a stroll on the British

seashore. And everything else. It is

a triumph.

Thank you. OK, feeling

hungry?

Yes. There you go.

I will

move your tea.

Tucked in. Amazing.

That is really interesting, you keep

the vision and pink. People will see

that in restaurants and it will be

put off with it, especially in

Britain.

Yes, I think fish, chicken

as well, she'd be medium rare.

Really?

Yes. I know we talk about

salmonella and all that, but if the

chicken is... You do not want to

overcook chicken. It should not be

raw, do not get me wrong.

How is it?

It is amazing. That is so crispy. I

am a Scottish miner who has just

eaten a vegetable. Well done. I

loved it. Have you had vegetables

before? They are great. Mum and dad,

if you're watching, getting some

vegetables. They are brilliant. It

is highly thick and like me to the

fishes.

fishes. -- like meat the fish is.

You have all the range of flavours

in the dish, you have the nuttiness,

right through to the bright lemon

and keeper. I have chosen a wine to

imagine that. It is a white Cotes Du

Rhone. It is one of the underrated

treats of France. It tastes of

peaches. It is fresh.

It is an

amazing year. Yes, we have a wine

shop in Paris. We are very serious

about our wine. I like to drink wine

myself.

Do you? Do you indeed? You

famously love your morning wine?

Yes, for the last few months. We

will have that later on.

Remind us

what you are cooking? I will do the

lardo with the anchovy salad, and I

will have the green squid with

chorizo and matters.

Don't forget if you want to ask us

a question this morning, just call

0330 1231 410.

That's 0330 1231 410.

Lines close at 11:00am today.

You haven't got long

so get dialling.

Or you can tweet us a question using

the hashtag "Saturday Kitchen".

And don't forget to vote for Iain's

food heaven or hell on our website.

Now let's catch up with Rick Stein.

He's taken a day trip from Lisbon

to Sintra, another of

Lord Byron's favourite spots.

Sintra's glorious Eden

in the world, second only to Sintra.

Actually, you can feel how great it

and Portugal in the eighth century.

Just shake the pan a little bit

like that, just to get the ones

from the bottom of the top.

Now for the butterscotch sauce.

The pan is still very hot,

so first sugar, about 120 grams.

Almond tarts, of course,

you're going to see them all over

Thanks, Rick.

Fantastic.

I don't do fancy puddings

either, so here's

another one that's

pretty straightforward!

This one also involves

lots of butterscotch.

This one also involves

lots of butterscotch.

Simple puddings do not necessarily

mean they are rubbish. It means

there are simple to prepare, but

delicious. This little walnut and

date pudding, self raising flour,

butter sugar, the usual suspects, we

will make a butterscotch sauce with

brown sugar, butter, cream, and

whiskey because I like whiskey. That

is pretty much it. I will keep you

updated as we go on. That is so

true. I do like whiskey. I have got

into it recently. Enough of my

drinking habits. Love Island, the

big runaway success.

You cannot talk

about whiskey and then move onto

that. Shall we talk about whiskey?

I

love whiskey. Have you a favourite?

With the taste of Pete? I like

Talisker single malt, 12 years old.

I am a big fan.

Anyway, Love Island.

Yes, the runaway success of the

summer. Who would have thought that

watching beautiful people frolicking

in this son trying to couple up

would be watchable.

If they made a

pudding it would have smashed the

ratings entirely. I do not think

anyone was expecting it. But you did

not either? I honestly did not think

anyone did. No one from the head of

the company down expected it to be

as big as it was. But we are all

very glad it took off.

It is

something like 2.5 million people

tuned in every week on ITV.

That is

every day, six days a week for seven

weeks. It built up to 2.5 million,

which is crazy.

It was not something

you were overly happy about getting

involved with?

I think I said no

originally when I got offered it.

You did, it was in my notes. I did.

I am trying to keep my job. I have

never watched reality television so

I was not sure what it was. It falls

near to the Edinburgh Festival which

is an important month for stand-up

comedians. You have to perform your

show so I did not want to give up

the time before that.

Watching

people frolicking all the time.

For

eight weeks. In Mallorca in bikinis

and swimwear. It is a tough gig.

Someone has got to do it.

Ujah

I

fell in love with it and I loved

everything about it, it was great.

Do you get really into the

characters?

You get into everything.

Here's the question... You don't

technically need to be in Majorca,

do you?

No!

You could do it from

London or anywhere in the world,

they don't need to take you there!

Why do they do that?!

Because I like

it! I get to sunbathe!

It's quite

immersive, is that how you do your

role?

When I get back, I'm the

raised hand man in Scotland and idle

and some Spanish, it's incredible.

-- I am the most hand man in

Scotland. Series one helps you

immerse yourself in it because

there's not much out there to do

apart from watch the show, you get

into it. You are not in the hustle

and bustle of London, you can't sort

of pop out in the evening and see

your friends. You're just sat there

watching it, that is useful. Now I'm

so invested in it anyway, I would be

watching it from home anyway. It's

bizarre. I'm not complaining, ITV,

if you're watching...

Well, it has

just rocketed.

It's incredible, I'm

very happy about it, though.

I'm

sure I would be happy with 6-8 weeks

in Majorca every year.

One-day off a

week. Apart from that, it's all

right!

Come on! I saw you doing your

voice-over bit in your shorts and

T-shirt!

It's very hot in there,

though! It is Spain in the summer,

you do get quite sweaty.

Nice! OK...

You are off on tour soon.

I just got

back from Shrewsbury last night. I

braved the snow.

It was a lot of

snow.

I came back, I was going to

get wine at 10am! I got in the car,

drove home!

Tell us what the tool is

called?

It's called U OK Hon? .

Why?

When I go on shows like this I like

watching people have to say U OK

Hon?, I think it's great!

I didn't

realise it was a thing, I was on

Instagram this morning. There was a

hashtag with it.

It's a thing people

text each other. It's one of those

relatively insincere things you

might ask someone, when you ask

someone how they've been and you

don't really want to know the

answer! You know those situations...

When you pick up the phone and you

say, hi, how are you doing, you

don't really care! And they don't

want to know, do they?!

I just find

it quite a funny thing to say, it's

quite representative of my

generation, and

generation, and -- and internet

based, fairly egocentric, that's the

kind of thing I talk about on the

show.

That really is very similar to

the characters that we see an Love

Island, isn't it, it's that

generation?

They are all the same

sort of generation. Like any

generation, there's this is a quite

different aspects and different

people within each one. -- there's

different aspects. I find it

interesting that I am from this

generation that have grown up on the

internet, sort of filtering their

life to everyone else to tell

everyone how great they are and how

well they are doing. I think

sometimes it can get quite

isolating. One if you're watching

all of that, wondering why you don't

think everything is going so well

but everybody seems to be doing so

brilliant.

It's a funny thing,

because it is this weird thing where

you kind of, if your life is not

amazing and yet you are on social

media and everyone is having a

fantastic time at my new dress or

whatever, it can be hugely

depressing.

Yes. But I think it's

important to note that all of those

people aren't having an amazing time

and a great life, and it's quite

important to get that balance. I

think that's what I talk about the

show as well. I'm here, it's really

great, and also I have to go and

clean my toilet at some point, you

know!

It is a balance...

I don't

mean because of the cooking!

A lot

of comments on Twitter about putting

fish or chicken. The advice is to

always cook your wish all the way

through, even though some chefs do

like to serve their dishes pink, the

FSA say, always cook it thoroughly.

Always cook it through. That's from

the FSA. I don't know who she is,

but she sounds like a very wise

woman! Always cook your chicken!

Don't have a chicken sushi or

anything! That's a terrible idea!

Right, good, OK, let's recap this

because we lost it somewhere along

the line... Here is my finished

pudding. That went in for about sort

of 25 minutes here at 180. This is

the butterscotch sauce. Brown sugar,

butter, double cream, bring it

together. A slash of whisky.

A

genuine question, I love

butterscotch. Is it literally just

butter and sugar?

Generally,

whatever you like. A bit of cream.

That's incredible. It's the stuff of

dreams!

Witchcraft.

It's amazing!

The touch of whisky takes the edge

off... Life!

LAUGHTER

That it, pretty much. OK, let's take

that, you don't want to be eating

that. Let's be generous with this.

What other subjects do you cover on

your tour?

A bit of personal

experience. Real life, the sort of

bizarre move that I made from the

face of CBBC... I used to do Hacker

the dog, great guy!

Do you stay in

touch?

We used a live together for

years and years, he's a great guy!

Don't give it away! He's a dog!

Grow

up, man!

I'm playing along!

But I

talk about the move from the brink

of that or the office, which is what

the BBC was, -- the broom cupboard.

No real gap from anyone to adjust --

the broom cupboard of the CBBC

offers to the voice of Love Island.

It is quite a difficult thing, to

jump from children's television.

Kids TV is very difficult, you have

got to be happy all the time, and

that can be tricky.

Yeah, I know!

When you talking to some public dog

after, like, your roof's fallen in,

you got to go, like a high, kids!

The insurance isn't paying out,

here's Tracy Beaker!

here's Tracy Beaker!

Right, tucked

into that.

This is amazing!

It's

very simple and very light. It's

made from self raising flour.

This

is the butterscotch on top.

Do you

want some more?

Oh, my God!

You need

plenty of that.

Oh, my!

So, what will I be making for Iain

at the end of the show?

Will it be his food heaven - his two

favourite foods rolled into one:

A sumptuous shellfish pasta.

I'll saute scallops,

langoustine tails and prawns

and serve them all in a delicious

lemon butter sauce with a bowlful

of his dessert island

ingredient - pasta.

Yum!

But if Iain gets hell,

I'm marrying two of his worst foods:

I'll serve up braised pork belly,

with a mushroom double whammy -

pickled mushrooms as well as my

mushroom "ketchup" puree.

And just in case it's

not quite porky enough,

I'll sprinkle the whole lot

with some fine crackling crumbs.

Don't forget, what he

gets is down to you!

You've only got around 25 minutes

left to vote for Iain's food

heaven or food hell.

The power is in your hands.

So, go to the Saturday Kitchen

website and have your say now!

We'll find out the result

at the end of the show.

It so good! ??MIDDLE it's the nicest

thing I've ever tasted!

Wrap it up

and take it home!

Now, time for some more

Kitchen Secrets from Raymond Blanc.

He's celebrating celeriac,

and serving it with roast duck

and a blackberry sauce.

Mouth-watering.

Raymond's next dish is roast

duck with celeriac puree

and a blackberry sauce.

The dish I'm going to cook today

is of course wild duck

The kitchen is already smelling of

that beautiful flavour, yummy.

that beautiful flavour, yummy. I'm

Karaman rising the breast.

Karaman rising the breast. -- I'm

Karaman rising the breast. For well

done, voila.

I'm going to show you now how to

cook eight celeriac puree which will

accompany it.

Grown for its route

rather than stalks and leaves,

celeriac is a variety of celery, a

perfect alternative to potatoes.

Wonderful.

Everything is going up again. Oh! I

love it! Simmer, gently. Never any

fast cooking. Fast cooking

overcooked the outside.

a lovely colouration and I want that

butter to go a slightly hazel look.

Now voila, we've got a nice colour

here, you can see it here, you see?

So now we are really ready to carve.

Thank you, Raymond!

A perfect alternative

to mashed potato there.

Right, still to come Nigel Slater

has two winter warmers today.

For mains he's got a simple Moroccan

style chicken casserole and for

pudding, as a cold-weather treat,

he's serving up roasted figs with

honey and Marsala.

It's almost omelette challenge time!

That means it's time for some puns.

Iain, we thought we would leave it

to you.

You're the professional.

Here we go, so I can read the

article you.

Right guys, let's crack on. This is

not a York. If you mess up, Matt

will not pick up your Caroline

Flack. Good luck and make a sterling

effort.

That is Bafta winning stuff.

You have got one already. I have got

one, it is on my fridge.

Will Iain get his food heaven,

a delicious shellfish pasta with a

lemon butter sauce?

Or his food hell, piggy

pork belly and moist

mushrooms?

There's still a chance

for you to vote on the website and

we'll find out the results later on!

Baftas are heavy, and they? Really

heavy. You should win one, I

recommend it. Did you pick one up

for someone else?

Right, on with the cooking.

Nieves, what are we making?

Nieves, what are we making?

We're going to make two dishes?

We're going to make two. One is

going to be lardo with anchovy, surf

and turf. The other one is going to

be squid with pan-fried chorizo and

Spanish Black tomato salad.

These

are two Micro dishes you are doing

at your new restaurant.

Yes, this is

more like the bar and this is more

like the restaurant.

You're serving

them with this -- with these little

beauties. I came across them in

Spain recently.

Yes, they have been

made by hand.

They are crispy and

tasty. Would you not find these and

other regions of Spain?

You do, but

they are different. Some of them,

they make them flat but these ones,

I like the shape and the Crispin is.

Is this a classic combination?

Which

one? This one here. Normally we have

these with ham. But today, I choose

to do it with the lardo, because it

is a little more fatty and it works

very well with the anchovies.

I am

just going to fry this. You are

fresh from opening your new

restaurant. You have three different

areas, one of which only opened two

days ago something?

It opened four

weeks ago, but some of it opened on

Thursday. The new one is more like a

brasserie. I'm going to need to use

that. The brasserie is more like

sharing tables. We just bought

another in from Spain. We are

cooking suckling pigs.

This is a

circular stone of in that you can

move around?

move around? Well, they then

rotates.

Is that traditional? Well,

I bought it from Spain. It has two

platforms where the suckling pigs

can rotate.

can rotate. It is like an

old-fashioned than? We brought it

from Spain, three generations. It is

a traditional than in one region. A

traditional oven where you cook

suckling pigs. We are also going to

cook lamb as well.

The whole nature

of the restaurant, it is a journey

through Spain. It is not just one

region? Exactly. When you go to the

bar, it is more like the south of

Spain. We have beautiful home-made

tapas. But in the restaurant, it is

more the north of Spain, Catalunya.

Do you have a favourite region

yourself?

No. I love Spain. It is

difficult for me to say I love

Catalunya, Mallorca, Galletier is

amazing.

This is it, super simple.

-- Galicia is amazing.

-- Galicia is amazing.

All you need

is a cold beer or sherry.

Nothing

else.

Or your famous morning wine. I

have not had that for a few months,

actually. You have been very busy.

Exactly.

We have got the squid,

getting a decent colour on it. Yes.

I am getting there. What is that

sausage?

This is from the north of

Spain. It is less fatty, and it has

less paprika. Has it got bad spice?

A little bit. It is very mild. It is

very mild.

Hopefully Iain will love

this dish. The popularity of Spanish

food and drink at the moment seems

to be skyrocketing. Do you have an

opinion as to why that might be? Why

the popularity of Spanish food and

drink is rising so high?

I think it

is because we love to have fun.

There is an informality to the

style.

Yes, but it is all about the

fantastic ingredients. For a long

time, this country embraced the

worst elements of battered squid and

things like that, and now suddenly

people like Jose Pizarro and Nieves

are opening Britain to a much more

beautiful taste.

I think in the open

kitchen it makes everything more fun

for the guests and the staff. The

interaction of the customers, seeing

what you are cooking, I think that

is what makes a more relaxed

ambience.

You're a big fan of the

open kitchen for that reason?

Exactly. To have the opportunity to

cook in front of the customers. To

listen to their opinion. I think

that is the best feeling you can

get.

You like the feedback and the

immediacy of seeing the customer in

front of you?

Yes, if you're doing

something wrong, it is very easy for

you to fix it. You also have a

fishmonger? Yes, we have a beautiful

seafood display where you can choose

your little prawns. As soon as you

come in, you can see everything.

There is nothing to hide.

We love

the open kitchen.

What is going in

here? I do not like to marinate that

the makers. If I put them in the,

they will release the juice. -- I do

not like to marinate that matters.

This is going to be the dressing for

that matters.

that matters.

That is sweet,

delicious.

Is that easily available?

Yes, today you can get any Spanish

products. It is very easy.

A little

bit of the pork fat.

Yes, I know we

are going to do this. This is good

pork fat. It is kind of like a warm

salad? It is a warm salad. With the

beautiful chorizo.

A little bit of

that.

I am just going to put it on

top of this beautiful squid.

That is

just a little bit of garlic and oil,

parsley.

Always. These are my three

amazing ingredients. I cannot live

without them.

without them. It is very simple,

very clean, very fresh.

What would

you call this in Spanish? SHE SPEAKS

IN SPANISH. People are doing this a

lot, in the Basque country as well.

We have the lardo with anchovies,

then we have the green squid, with

the chorizo.

Fantastic. Right, let's

go and eat. Are you a big fan of

squid?

Guess, I love it. That looks

so good.

so good. There is some pork fat for

you. No, I am all right.

Why are we

using these? We are using these at

the moment in the bar, the

traditional napkins to clean.

And

also to throw to the floor.

Why do

you do that? In Spain, we say that

you always go to the bar with more

napkins on the floor. That means it

is good.

We try to do that in

London. How the people coping?

Some

of them are, some of them are not,

but we will get there.

Would that

upset your sensibilities? I do not

think I could do it. I am too

polite.

I would tuck it in. No, you

will do it.

It feels so wrong to me.

I have got to apologise, however, I

have picked a wine to reflect the

theme of surf and turf. There is one

wine region in Spain.

wine region in Spain. It is wide

Rioja Blanco Muga. It has the

influence of the Atlantic and the

Mediterranean and the land itself.

We are spoilt for choice in Spain

for a great wines. This Rioja Blanco

Muga is blended. A little bit of

texture from fermentation, but

freshness. That is what you need

with seafood.

It looks red, how is

this a white wine?

They also do

Redwing. I think they are white wine

belongs on our table. They should be

far more appreciated. You can get

ones that taste like all, very

modern ones, and this is somewhere

in between. They are doing a

fantastic job.

Your fine? For me,

this is one of the best. This is

good wine, man. I will pour myself a

glass.

Get a Gladstone. Can they use

that as part of their marketing?

This is good wine, man.

Our US ban

of Spanish food? Allows Spanish

food. I remember the first time I

went to Spain, just going to barring

getting some beers. You get little

snacks, side dishes. It would be

like chorizo and fish. You think, I

am not even paying for this, it is

brilliant.

I love the Spanish.

That

was delicious. So lovely.

Now let's catch up with Si

and Dave, the Hairy Bikers.

They're on an Asian Adventure.

They're off to the Chinese

mainland where they've

been invited in to a typical

family home for dinner.

So, it's bye-bye to the big banks

of Hong Kong Island and hello

Speaking of the banks, Kingy,

Hong Kong has more billionaires

House prices in Hong Kong have

doubled over the past four years,

so nearly half the population lives

in council owned skyscrapers

and it consists of hundreds

of high-rise apartments.

With four to five people

living in each apartment,

a typical Hong Kong working family.

Hello, Jackie?

I'm Dave.

I'm Si, very nice to meet you.

Yeah.

Nice to meet you.

Thank you for...

This is Si.

Hello.

University student Jackie lives

here with his Grandma Lulu,

All six of them live

in this two-bedroom flat.

and also my grandma.

So there's three

of you sleep in here?

My younger brother is sleeping here.

And me, I will sleep in here.

Yes.

A little pull-out.

Yes.

both work full-time.

the border in China.' So there's

two woks and a wok ring

and a rice steamer.

in a kitchen the size of a broom

cupboard, and tonight,

we're squeezing in.

'Bitter melon is a bit

like courgette, er,

I think this is why it tastes good.

LULU SPEAKS OWN

LANGUAGE

I'm doing...

Some water?

I don't think I've cooked over

a very small Chinese grandma before.

She must feel like it's like having

the Gruffalo in the kitchen.

And there's a chicken

dish coming now.

'This 70-year-old doesn't

stop for a second.

'Every night she cooks five or six

different stir-fries,

plus rice.'

DAVE LAUGHS.

LULU LAUGHS.

So what dish is this one?

It's sweet-and-sour pork...

With sweet-and-sour sauce.

Ah, yeah!

at home.'

Like magic.

She's got stuff hidden everywhere!

It's brilliant.

I've always wanted to know how

to make proper sweet-and-sour sauce.

Everybody loves it.

Ohhh, look!

Ooh, you can smell...

Hurray!

BIKERS AND JACKIE: Ohhh!

Oh!

That's three quarters

of a bottle of tomato ketchup.

I think it's a whole

bottle of ketchup, Kingy.

'Crumbs.

Dude, that's 700 calories

in the tomato sauce alone.' 'Do

Britain 'since 1908?

Ah, look at those.

Beautiful.

Yes, it doesn't get more

traditional than a family meal.

So let's start.

You are a good cook,

aren't you, Lulu?

THEY LAUGH

The food is just so good.

SHE TRIES TO REPEAT SIMON CHEERS,

THEY LAUGH AND CLAP Try again.

Thanks, boys!

That is it - the heaven

and hell vote is now closed.

Iain'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.

First up is

First up is Brenda from Scotland.

What's your question, Brendan?

Hi,

guys. The other week I was given

three heys, I'd love to know how to

cook a lovely meal with them --

three hakes.

I like to dust flour

and eggs, we call it Romano in

Spain. It is sea bass, I like it to

get very crispy. A quick sauce which

always on make and it works very

well, tomatoes, a little garlic, a

shallot, a splash of wine or white

wine, and that will be your bed

either for the crispy skin of the

sea bass or the Rom a la Romana.

I

have it weak from David. What would

be a good wine to go with a

home-made steak and mushroom pie?

He's told us he is slept at home

watching with a cup of tea and

wearing a cardigan!

Good for you!

I'm loving the sound of the Katty! I

would say, for a state and kidney

pie at this time of year, southern

French reds are so delicious, the

grapes down there or amazing. Gently

spicy, mellow and perfect for your

steak and kidney pie.

I had a

perfect one the other day. Our next

call is marked from London.

Good

morning. I have a half shoulder of

lamb and I'm looking for an

interesting way of cooking get.

Greg?

For a shoulder. Take the

shoulder, rub it for olive oil, put

it in a tray. In a tray you add a

couple of glasses of red wine. But

the tinfoil on top and put it in the

oven at about 150, 140, depending...

For about seven hours. Getting it

out, it's going to be beautifully

tender. You can just shred it off

and serve it with lemon and leaves.

Most importantly, you reuse the

sauce, you are cooking reduces with

the red wine, you get a glaze. And

you finish with a touch of lemon

juice, delicious!

It's like therapy,

listening to you! It's quite coming.

It's a very sort of busy show and

it's like, R, downtime! Thanks for

everyone who phoned and we did. --

and tweeted.

It's Real Bread Week,

so we sent Bake Off star

Chetna Mackan to a working watermill

in Peterborough, which dates back

to the 18th century,

to try her hand at making bread

the old-fashioned way.

This is a campaign to encourage

people to support the local bakeries

and inspire them to make more at

home. I am in a Watermill in a very

snowy pita bread to find out more

about it.

This was attached to our

mail and was built in the early 18th

century. Everybody would have been

eating bread in Victorian times, the

poor, the middle classes, and the

rich. It would have been eating at

every meal. If you were poor, you

might have just had bread for

breakfast.

Apparently, a family of

six would consume up to 31 loaves

per week.

It's incredible.

It is a

lot of bread and it was really

expensive and difficult to make at

home, so the bakeries played an

important part. Nowadays, it's easy

and cheap to make at home. We have a

fantastic recipes.

We have flour

from next door that we are going to

be using.

I'm going to add my own

twist

be using.

I'm going to add my own

twist to this. I'm going to add a

teaspoon of powder and some fresh

leaves. The combination of these two

is a lovely flavour, and of course

the colour as well. This is a really

simple, easy recipe. Just basically

four ingredient. It is incredible

you can make a hole of the bread

from just those four things. -- a

whole loaf of bread. We have just

been making some lovely bread with

the flour from this mill. Can you

tell me more about the mill itself?

It was built in about 1755. We have

evidence that there was Milling here

long before that. So, back in Roman

times. Much more recently, we've

been conserving and restoring this

wonderful building and the machinery

in it.

Wow, these look amazing!

Yes,

they have been shaped into roles and

left to prove for another 30

minutes, now they are ready to go

into the oven.

Here you go, ladies.

Warm buns, straight out of the oven.

You really can taste of fresh

coriander, it gives it a lovely

cake.

There you have it. With a bit

of time and effort you can make a

wonderful home-made clothes that you

can be proud of. If everything goes

wrong, you can support your local

bakery! -- home-made loaf.

There are plenty of easy bread

recipes on the BBC website.

For next week's foodie film,

we're sending Radio 1's Chris Stark

on a mission to find out more

about one of the nation's

favourite foods - the kebab.

But we need your help.

If you find yourself

tucking into a doner

or a shish this weekend,

please send us a selfie and use

the hashtag #SaturdayKitchen,

and we might include it in our film.

Right!

It's omelette challenge time.

And this way, guys. -- come this

way.

And this way, guys. -- come this

way.

Nieves and Greg, neither

of you are on our new board,

so there's nothing to lose

and everything to gain!

The aim is to make fast,

edible three-egg omelettes that

are good enough to feed

to our hungry crew.

CHEERING.

That was a bit lame, to be honest!

But if they're not, they'll

go in the compost bin.

BOOING.

Better!

So, will it be crrew or compost?

Your time will stop when your

omelettes hit the plates.

Let's put the clocks on the screen.

Are you both ready?

Come on, Perth, are you ready,

Lexmark --?!

Three, two, one...

Go!

Go!

Oh, where cooking!

Yes, Buccleuch

was in the go! Come on, come on! --

the clue was in.

MUSIC

Oh! Was that at the same time?

Right, let's turn those off. What's

that for?! Just in case I want to

season it with a knob of butter?

Identify what happened in there, its

decoration!

Oh, I'll just avoid that

little bit of shell!

Oh, there's no

shell!

Some of your finest work, that!

Nice and diverse. OK, they are both

delicious. Right, let's move.

Nieves, what do you think you got?

I

don't know!

Nor do why! That is

Adams, bang on by deserters. Great

-- 30 seconds, bang on by deserters.

Greg, 29.84, they you go. Very good,

well done.

So, will Iain get his food heaven -

a delightful duo of shellfish

and pasta with a bonus

lemon butter sauce?

Or will it be hellish double

trouble, with braised pork belly

and pickled mushrooms?

We'll find out after Nigel Slater

shows us some more of his

warming simple suppers.

With the right food, a rainy night

at home can feel like an absolute

treat. When the weather gets cooler,

my cooking gets a little bit spicy.

I don't mean really hot, I mean just

a lovely, earthy warmth. For that, I

use the mild spices. And I could add

them straight into the pot.

Sometimes, if I've got a little bit

more time, I like to get the spices

a chance to get to know the

ingredients that there with. So I

make a little spice rub. You can use

this spice rub in many dishes. But

tonight, it's the basis of a

Moroccan style chicken casserole. To

start off, crush a few cloves of

garlic with a mortar and personal

and add some salt to help get a grip

on the garlic. -- with a personal

and mortar. A nice squidgy mess of

garlic and salt. And then I can put

in a fuse buys us. Like a little bit

of paprika. It's got quite a smoky

flavour to it. The most earthy of

them all, turmeric. These are not

hot flavourings at all. What they

add is just a warm back note. And a

little bit of cumin seed.

So that I can rob my paste into the

chicken, I'm going to add a little

bit of oil. It could be live, it

could be grounds not, it could be

whatever's around. -- it could be

all of oil. It could be groundnut.

You can experiment with different

spices to sue jaw on taste. Just

make sure that the mixture is runny

enough to poor, but they can after,

the chicken. The mixture all gets

mixed together. I love this bit! For

a deep flavour, leave your chicken

in the fridge overnight. But if

you're in a rush, just let it sit

for as long as you can. This is

quite cool weather food, it needs a

bit of depth to it. There's no

better way to introduce sweet depth

to your cooking than with some

onions. Throw the onions into the

pan, and add your marinated chicken.

To bring some freshness into this

dish, add some Min Lee sliced lemon

halves. Keep them then, and the

lemon will take on a sweetness --

thinly sliced lemon halves. You

could add stock, but I'm just adding

water to create an uncomplicated

sauce. And that will be fine as it

is. But I feel like just being a bit

extravagant and putting in one of my

favourite spices, which is a little

bit of saffron. Saffron adds warmth.

A little bit of salt. A little bit

more black pepper. Leave it all to

simmer for about 15 minutes.

That's got a kind of North Africans

sent to it, with the lemons and the

spices. So, to contrast with that,

I'm going to add some salty olives

and some fresh coriander. That's

what I want to come home to. And

quite a cool day. Something earthy

and sweet and a little bit spicy.

Use chicken on the bone as the meat

will stay moist and succulent.

will stay moist and succulent. When

the weather cools, I like a proper

pudding. But I still like fruity

puddings, and there are still some

wonderful figs about. I like to bake

these in something very sweet and

slightly alcoholic. My Tuesday night

treat is roast figs with honey and

Marsala. Score the figs into

quarters, and push decides to expose

the juicy flesh. You need a little

bit of sweetness and there. I'm

going to use some honey. You can use

any honey for this, whatever you

have around. Then I am going to add

a little bit of quite sweet alcohol.

You could use port, you could use

media, but I'm going to use Marsala.

-- Madeira. I am going to put the

lid on, put it in the oven and leave

it alone. As simple as that. Leave

them in the hot oven for about 20

minutes to roast.

minutes to roast. There is something

about hot, sweet fruit, with its