03/03/2018 Saturday Kitchen


03/03/2018

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LineFromTo

Good morning, and welcome

to the weekend!

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We're live with 90 minutes

of fabulous food and amazing chefs.

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So, let's get cooking.

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I'm Matt Tebbutt, and this

is Saturday Kitchen Live!

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Welcome to the show!

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We've got a great line-up today.

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Making his Saturday Kitchen debut,

we have Greg Marchand,

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better known as Frenchie.

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And making a welcome return

is Michelin-starred Spanish

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chef Nieves Barragan.

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And the ever-jolly Olly Smith

is back on drinks duty.

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Good morning, everyone!

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Good morning, Matt.

How are you all?

Very, very well.

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Greg, welcome to the show.

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You are a very busy man, you split

your time between Paris and London.

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What are you cooking for us today?

Today I'm cooking a turbot from

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Cornwall. It is a Grenobloise

sauce,...

Say that again?!

A

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Grenobloise sauce. I have broccoli

cooked from raw. And wild garlic.

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Because spring is here!

Do you

reckon?! There is snow outside!

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Nieves, in its lovely having you

here. You opened your first

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restaurant

yes, I opened it out

through weeks ago.

That must be

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relaxing!

Not really! Eight this

must be like downtime for you?

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Pretty much!

What are you cooking?

I

am going to make a lardo and

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anchovies salad, and another dish

with black -- with tomatoes. One is

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a bar and one is a restaurant.

Olly,

lots of dishes to date.

I'm site

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you've change out of your cardigan

from rehearsals, you looked like

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

you have changed.

I caught myself

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drinking tea in a cardigan, that's

never going to happen again! I

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looked like an old man!

I have two

white wines from red wine regions,

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phenomenal dishes and great value

ones as well.

As always, we have

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scoured the archives for some

classic foodie favourites.

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Iain has become known is being the

cheeky boys of Love Island. Please

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welcome, Iain Stirling -- the cheeky

voice of Love Island. You are known

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as one of the best joke writing

comedians on the circuit?

That could

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mean many things, there could be

hundreds ahead of me. People I do

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all right and try my best buy it is

quite funny, seeing to you and

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listening to your voice. You don't

strike me as a Love Island fan!

I

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dip in and out and then I get angry

with myself.

You watch a Love Island

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and where a cardigan, I didn't think

it was possible!

Do they not sit

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together?!

People do recognise my

voice before they recognise me.

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voice before they recognise me.

They

do a double-take.

I have made my

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boys more recognisable than my head,

pretty impressive, I don't do how

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I've done it!

Luck or judgment,

which one?

I can just sit in a booth

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with my voice in a cardigan, is the

Scottish way!

I was looking at your

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stuff on YouTube last night. You

were in Majorca, you rock up to a

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voice-over is, looking super casual

like you are on holiday.

Olly would

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love it!

Is saw you on YouTube doing

something with pancakes, you weren't

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wearing a huge number of clothes, it

has to be said!

I thought it would

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be funny to be naked! It's not until

you see yourself on camera with

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nothing on...

Or in a carded ranking

the!

-- or is a khadi drinking tea.

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There is a real moment of horror.

May that could be a challenge!

It's

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a bit chilli in here!

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a bit chilli in here!

What to idea

of food heaven?

Is so easy, that's

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passed. I'm obsessed with it. Since

I was a kid, I can boil up some

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fresh pasta and that can be me --

passed the.

Is it an easy thing or

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do you just love it?

Italy is fine!

Let me tell you about pasta... I

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didn't even know pasta was Italian

and all right now! I thought pasta

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was from Tesco's! Other supermarkets

are available... No, I've always

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loved pasta. I was quite sporty as a

kid so it was a good way for my mum

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to get energy inside quickly. And

seafood, I love them both.

Nice,

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nation. What about help?

I'm not the

world, taste has never been too much

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of an issue. But textures for me.

So, pork. You get a grisly bit or a

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fatty bit, it's too much hard work,

I don't like it.

What about all of

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that wobbly fat, zero I don't like

it, it sort of sits in its own

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juices, it comes with the nappy

thing underneath it when you buy it

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in the supermarket, it's disgusting!

It's disgusting!

And the other one

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is mushrooms? Again, because of the

texture?

My friend Vicky is with me

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today. She said that when she eats

mushrooms she feels like she's

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covered in very repairs! I've got to

eat that later on!

Well, may be --

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covered in other routers. It depends

how nice to viewers.

I've got faith

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in them, Matt.

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So if the viewers give you heaven,

I'll give you a blissful

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seafood pasta special.

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I'll take your favourite scallops

along with a smorgasbord of other

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shellfish, including langoustine

and prawns, and serve them up

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in a perfect pile of taglioni pasta

with a truly indulgent

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lemon butter sauce.

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But if Iain gets hell,

it's going to be double trouble,

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with both pork and mushrooms

taking centre stage.

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Yes, it's going to be braised

pork belly served up

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with mushroom ketchup,

plus some extra pickled mushrooms

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on the side, for good measure.

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And just to ensure a really good

porky flavour, I'll cover

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it with a sprinkling

of pork-crackling crumbs.

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But you'll have to wait

until the end of the show to find

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out which one the viewers vote for.

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So, everyone, just go

to the Saturday Kitchen website

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before 11am this morning

and get voting.

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We also want your questions.

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You can ask our experts anything,

just dial: 0330 1231410.

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That's 0330 123 1410.

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Get dialling now!

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As always, you can also comment

on what's cooking on social media.

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I love the fact you told us earlier

that your parents are playing along

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to this this morning?

My mum and dad

are big fans. I'm hoping my dad will

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let down and get ingredients

together.

What are they called?

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Roger and Alison will stop well, I

call them mum and dad!

Are they

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going to get the ingredients and

play along?

Get out the house,

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run-up to the school and get the

ingredients!

Maybe they could stay

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

store. They would vote for hell, I

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know they would!

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Greg, let's head to the hobs.

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What are we making?

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It's a beautiful piece of fish,

quite simple, but I love the

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techniques that you use.

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quite simple, but I love the

techniques that you use.

We can

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start with lemon oil. Take this

grape seed oil. Yes, it is a nice

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oil because it doesn't taste of

anything, really, it is very

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natural. Then we are going to put

some lemon zest, some lime zest,

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some ginger and some lemongrass.

It

is very citrusy.

Yes, but without

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the acid. We are going to use that

to do wild garlic puree. What

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happens if you put acid or lemon

juice onto green puree?

It's going

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to go dark.

Exactly. Beautiful.

You

are keeping me on my toes!

That

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Herbert is but. Bike a generous

portion, Greg. Yes, we are generous!

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You split your time between Paris

and London. You started with a

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restaurant in the middle of Paris,

but that has grown and grown and you

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will most only the street, is that

right?

It is a small street, 72

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metres! As we went, there was

nothing in the street. So, as we

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started to grow, the space just

opened up, and we took them. So, we

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did a little wine bar, Frenchie to

go. It is a New York deli, London we

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see spoon... -- greasy spoon.

You

did some time in New York?

I spent

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two years in New York. I love eating

this food.

You were at a great

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restaurant.

Yes, it is an

institution in New York. The

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restauranteur is a big inspiration

for me when we talk about

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hospitality. So, here we have the

broccoli. Now,, broccoli, we always

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tend to cut it in boiling water,

now, what I like is just getting

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them on a pan with a little weight

on.

You like to wake these things

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down. These are great. What is the

idea?

If you put the fish in a pan

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with no weight on it, it's going to

go like this, right? It's not going

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to give a nice colouration. Because

the protein goes like this. Imagine

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if I throw you on a pan! You would

be doing that!

I'm imagining that

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right now!

You put in a weight and

you have a nice crispy skin.

All of

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your restaurants are called

Frenchie. This... You used to work

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at the Jamie Oliver's 15 and your

nickname was Frenchie.

That's right.

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And then when I moved to New York it

kind of stuck to me.

You must have

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taken it, right?

I took it, I like

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

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And so, afterwards, when I chose the

name of the restaurant, well, it

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just came naturally. And I think it

represents well what we do.

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Frenchie, French -based... It

represents me. I trained in a French

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cooking school for four you and I

worked for the best part of my 20s

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in Britain and in New York. -- for

Quattrone is.

Your restaurants are

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combination of where you have been

around the world.

Exactly. That's

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what we do. French -based. And

inspired by the world.

And I love

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the fact that you have got kind of

what you call the rock and roll

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space, the wine bar.

Yes, the wine

bar is rock and roll.

But you just

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serve British cheese. How does that

affect the sensibilities of the

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Parisians?

When you create a

restaurant, it's very important that

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you represent who you are. And it's

part of who I am. You know, spending

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all this time in this beautiful

country. And the cheeses of Britain

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are great. It's been a little bit

forgotten. I think in France, we are

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very blessed with cheese. But then,

French people know French cheese. I

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thought, I'm going to make them

discover something a little

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different.

Are they pleasantly

surprised?

They are.

What are the

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most popular cheeses that?

We have

the Stilton, everybody knows the

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Stilton. And the Cheddar, of course.

One of my favourite being the Kings

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Cheddar. For the Grenoble a sauce,

we have the croutons, look at that.

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Just in butter. In case of doubt,

add butter! You cook the croutons in

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butter like this, add a bit of

garlic. I'm cooking the broccoli.

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You can see I'm poking them from

raw, the broccoli gets nice and

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crispy. If you want to make your

kids eat broccoli, you should really

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do this. When you bite into it, it

goes very crispy.

You get a nice

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caramelised taste to it.

Yes,

exactly.

Nice texture.

You are doing

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a little segment, a lemon segment,

and capers and herbs. That is part

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of the... The Grenoble soars.

Where

does the history of this sauce come

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from?

It is from the bottom of the

French Alps. It is very far from any

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kind of see or ocean. So, when the

fish used to come in so bring or in

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autumn, sometimes they wouldn't

travel fish because it would be to

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off. But it would be a little bit

funky when it arrived! So, they got

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used to cooking capers in brown

butter and lemon twos. A lemon

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segment. Don't worry, -- lemon

juice. Don't worry, this is a very

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fresh Cornish fish, time has

changed! I have been doing great

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improvements to aid! So, what we are

here, the fish is cooking nicely. We

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have the croutons, we have the

broccoli. We will start to make the

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Grenoble last sauce.

And when you

are looking at your menus across all

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of the restaurants, does the food

death a lot -- differ a lot, is very

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different style in London and Paris?

The DNA is the same. We are very

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ingredient driven in Frenchie.

You

are butter driven, as well!

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What better for butter sauce than

butter.

Absolutely. It is like a

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one-time dish. You can cover the

fish nicely. We will not overcook it

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too much. We will let it rest.

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Remember, if you'd like

to ask us a question,

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then give us a call

now

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on 0330 1231 410.

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That's 0330 1231 410.

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Calls are charged at your

standard network rate.

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

drama, I bit of capers and lemon

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segment, and some herbs. I will just

take that off now. So, you see? That

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is grenobloise sauce. Classic.

Very

sharp with the capers and the lemon.

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Yes, that represents well what we do

at Frenchie.

This is interesting.

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Why would you take such a big piece

of fish and then cut it which is

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quite a hard thing to do after you

cook it?

Years, unless you need --

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unless you have a good now. You need

a good knife? Yes. A bread knife? At

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home, just leave it whole. Here, I

like it, because you can see.

So it

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will be cannibalised, but it will be

soft? Yes. -- caramelised.

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soft? Yes. -- caramelised.

Garlic

pesto, but not too much.

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pesto, but not too much.

You'll like

to keep the fish paint in the

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middle?

Always. People always tend

to cook their fish a little bit too

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much. Here is the sauce. It smells

fantastic. The cretins. Now that is

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a grenobloise sauce. It was not

before. Before it was just the

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capers sauce.

And the bread is just

the texture thing? Yes. It is

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lovely. It smells fantastic. Now you

have got the beautiful herbs.

Yes,

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this is crispy.

A little bit like

that. Is a lot of the cooking that

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you do like this?

Yes.

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you do like this?

Yes. We do lots of

things in a minute, freshness. Even

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vegetables. Here we have some little

herbs. Basically the idea was you

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would have a little stroll in a

British seashore and you pick up

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some wild herbs. This is Alexander.

It is from the celery family. It

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really taste like radish. Mrs garlic

flowers and salty fingers. It will

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give beautiful saltiness and

texture. What is it called? Visits

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turbot grenobloise with crispy

broccoli, well garlic pesto, and sea

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herbs from a stroll on the British

seashore. And everything else. It is

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a triumph.

Thank you. OK, feeling

hungry?

Yes. There you go.

I will

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move your tea.

Tucked in. Amazing.

That is really interesting, you keep

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the vision and pink. People will see

that in restaurants and it will be

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put off with it, especially in

Britain.

Yes, I think fish, chicken

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as well, she'd be medium rare.

Really?

Yes. I know we talk about

0:19:190:19:27

salmonella and all that, but if the

chicken is... You do not want to

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overcook chicken. It should not be

raw, do not get me wrong.

How is it?

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It is amazing. That is so crispy. I

am a Scottish miner who has just

0:19:380:19:47

eaten a vegetable. Well done. I

loved it. Have you had vegetables

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before? They are great. Mum and dad,

if you're watching, getting some

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vegetables. They are brilliant. It

is highly thick and like me to the

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fishes.

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fishes. -- like meat the fish is.

You have all the range of flavours

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in the dish, you have the nuttiness,

right through to the bright lemon

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and keeper. I have chosen a wine to

imagine that. It is a white Cotes Du

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Rhone. It is one of the underrated

treats of France. It tastes of

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peaches. It is fresh.

It is an

amazing year. Yes, we have a wine

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shop in Paris. We are very serious

about our wine. I like to drink wine

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myself.

Do you? Do you indeed? You

famously love your morning wine?

0:20:460:20:55

Yes, for the last few months. We

will have that later on.

Remind us

0:20:550:20:59

what you are cooking? I will do the

lardo with the anchovy salad, and I

0:20:590:21:07

will have the green squid with

chorizo and matters.

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Don't forget if you want to ask us

a question this morning, just call

0:21:120:21:15

0330 1231 410.

0:21:150:21:16

That's 0330 1231 410.

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Lines close at 11:00am today.

0:21:170:21:19

You haven't got long

so get dialling.

0:21:190:21:20

Or you can tweet us a question using

the hashtag "Saturday Kitchen".

0:21:200:21:23

And don't forget to vote for Iain's

food heaven or hell on our website.

0:21:230:21:27

Now let's catch up with Rick Stein.

0:21:270:21:28

He's taken a day trip from Lisbon

to Sintra, another of

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Lord Byron's favourite spots.

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This is Sintra, one

of Lord Byron's favourite places.

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He even wrote to his mum to say

how beautiful it was.

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Lo!

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Sintra's glorious Eden

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maze of mount and glen.

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Thus wrote Byron, but I'm

blowed if I can see

0:22:320:22:34

what he was writing about.

0:22:340:22:36

And actually, it comes

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And similarly Byron was writing

about a place in Greece that I've

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been to recently called Zitza,

about how it was the best view

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in the world, second only to Sintra.

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But that wasn't very good either.

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So I think that something's

happened, that maybe,

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looking around, it just looks

so wonderfully neglected here.

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There's all these buildings

that are crumbling,

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but it's a sort of must.

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You must come from Lisbon

0:22:530:22:56

It...

0:22:560:22:57

Actually, you can feel how great it

0:22:570:23:00

the heat of the city in the summer,

for all those kings and princes,

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but it's a little, little bit

sort of, erm, you know,

0:23:040:23:06

a bit dilapidated.

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It's good for mooching

about, though.

0:23:070:23:09

Lovely little lanes.

0:23:090:23:11

I've often dreamt about

a quirk in time travel -

0:23:110:23:15

Byron and my paths might cross over

and we can meet up.

0:23:150:23:20

But I think he might say,

"Come along, Shelley, quickly!

0:23:200:23:24

"Here comes that dreadful bore

0:23:240:23:32

about sardines all the time!

0:23:320:23:34

Let's get out of here, quick!"

0:23:340:23:35

I've just been looking

at these tiles.

0:23:350:23:37

You can see how beautiful it

would have been in Byron's time.

0:23:370:23:43

The variegated maze,

the mount and glen.

0:23:430:23:44

Without the trees, you can

see the Moorish castle,

0:23:440:23:47

the mountains, the glens...

0:23:470:23:49

That's the palace

where I was standing.

0:23:490:23:50

It's just much more obvious now.

0:23:500:23:56

The castle was built by the Moors,

who conquered most of Spain

0:23:560:23:59

and Portugal in the eighth century.

0:23:590:24:03

They brought citrus fruits

0:24:070:24:10

cream to the country,

as well as their techniques

0:24:100:24:13

for growing rice.

0:24:130:24:17

And without the invasion of

the Arabs, there wouldn't be paella.

0:24:170:24:20

I know that's not Portuguese,

but there wouldn't be paella!

0:24:200:24:28

So, what to cook?

0:24:300:24:31

Well, it has to be a legacy

from the Moors, something sweet

0:24:310:24:34

and totally delicious.

0:24:340:24:35

Almond tart - crisp, toasted

almonds, butterscotch, in a tart.

0:24:350:24:37

It's dead easy to make.

0:24:370:24:39

You see it everywhere.

0:24:390:24:40

I love it.

0:24:400:24:44

I don't do complicated sweets.

0:24:440:24:45

It's not my forte.

0:24:450:24:48

But the point of actually

sieving flour is not

0:24:480:24:50

to get rid of the lumps -

0:24:500:24:53

of air into your pastry.

0:24:530:24:55

I'm using about 150

0:24:550:25:01

Now butter.

0:25:010:25:03

Crumb it in so it becomes, well,

0:25:030:25:06

and nice and moist.

0:25:060:25:07

Now caster sugar, about 60 grams,

and give it a good stir.

0:25:070:25:15

It needs an egg yolk for that

richness and to bind it.

0:25:150:25:23

And a bit of water to make it

pliable for rolling.

0:25:230:25:26

A bit of flour...

0:25:260:25:28

..and roll it out.

0:25:280:25:36

Well, that's looking

all right on the rolling pin.

0:25:360:25:38

Oh, it's starting to

break up a bit as I...

0:25:380:25:40

As I roll it into the baking tin,

but I expected that.

0:25:400:25:46

I mean, it's sort of no

pain, no gain, really.

0:25:460:25:52

It's so short that it is inevitably

going to break up a little bit,

0:25:520:25:56

so I'm just having to patch it.

0:25:560:25:58

But don't worry - when you bake it,

you will not notice a thing.

0:25:580:26:01

OK, now, I just need

to get some beans and some

0:26:010:26:03

paper to put in there.

0:26:030:26:05

Well, this, as you probably

all know, is called blind baking -

0:26:050:26:08

getting that pastry cooked just

enough so that it makes a perfect

0:26:080:26:10

vessel for your filling.

0:26:100:26:16

Just add all of those

flaked almonds.

0:26:160:26:17

They'll take a while because there

is a lot of volume in there,

0:26:170:26:20

but once they start to toast,

I've got to be quite careful,

0:26:200:26:23

cos they'll go quite quickly.

0:26:230:26:25

Yeah, beginning to go now.

0:26:250:26:28

Just shake the pan a little bit

like that, just to get the ones

0:26:280:26:31

from the bottom of the top.

0:26:310:26:33

Yeah, that's beginning

to come up really nicely.

0:26:330:26:35

I think it's probably time to go.

0:26:350:26:36

All right, into the bowl.

0:26:360:26:41

Now for the butterscotch sauce.

0:26:410:26:42

The pan is still very hot,

so first sugar, about 120 grams.

0:26:420:26:46

Then butter, a big

chunk, 120 grams or so.

0:26:460:26:49

And now milk.

0:26:490:26:54

Now, this is producing lovely

smells of distant times -

0:26:540:26:59

making toffee apples,

I think.

0:26:590:27:01

You don't want to cook it too long,

otherwise you get fudge.

0:27:010:27:04

Perfect, now, to tip over

all those toasted almonds.

0:27:040:27:11

That's been in a moderate

oven for ten minutes,

0:27:110:27:13

so the pastry has just

begun to bake.

0:27:130:27:21

I just love almonds and I think it's

very appropriate that...

0:27:210:27:24

Almond tarts, of course,

you're going to see them all over

0:27:240:27:27

Portugal and all over Spain.

0:27:270:27:29

And, you know, almonds, garlic,

olive oil, lemons, tomatoes,

0:27:290:27:33

all fit into that sort of idea

of the Mediterranean diet.

0:27:330:27:39

I love them and I love this tart.

0:27:390:27:42

20 minutes later,

bubbling perfection.

0:27:420:27:46

Wait another hour and voila,

an almond tart with fresh

0:27:460:27:50

raspberries, with a dusting

of icing sugar.

0:27:500:27:55

Now, how cool is that?

0:27:550:27:58

Thanks, Rick.

0:28:030:28:04

Fantastic.

0:28:040:28:05

I don't do fancy puddings

either, so here's

0:28:050:28:07

another one that's

pretty straightforward!

0:28:070:28:08

This one also involves

lots of butterscotch.

0:28:080:28:11

This one also involves

lots of butterscotch.

0:28:110:28:13

Simple puddings do not necessarily

mean they are rubbish. It means

0:28:130:28:17

there are simple to prepare, but

delicious. This little walnut and

0:28:170:28:23

date pudding, self raising flour,

butter sugar, the usual suspects, we

0:28:230:28:27

will make a butterscotch sauce with

brown sugar, butter, cream, and

0:28:270:28:32

whiskey because I like whiskey. That

is pretty much it. I will keep you

0:28:320:28:38

updated as we go on. That is so

true. I do like whiskey. I have got

0:28:380:28:44

into it recently. Enough of my

drinking habits. Love Island, the

0:28:440:28:50

big runaway success.

You cannot talk

about whiskey and then move onto

0:28:500:28:53

that. Shall we talk about whiskey?

I

love whiskey. Have you a favourite?

0:28:530:29:01

With the taste of Pete? I like

Talisker single malt, 12 years old.

0:29:010:29:06

I am a big fan.

Anyway, Love Island.

Yes, the runaway success of the

0:29:060:29:12

summer. Who would have thought that

watching beautiful people frolicking

0:29:120:29:16

in this son trying to couple up

would be watchable.

If they made a

0:29:160:29:23

pudding it would have smashed the

ratings entirely. I do not think

0:29:230:29:26

anyone was expecting it. But you did

not either? I honestly did not think

0:29:260:29:30

anyone did. No one from the head of

the company down expected it to be

0:29:300:29:35

as big as it was. But we are all

very glad it took off.

It is

0:29:350:29:40

something like 2.5 million people

tuned in every week on ITV.

That is

0:29:400:29:45

every day, six days a week for seven

weeks. It built up to 2.5 million,

0:29:450:29:52

which is crazy.

It was not something

you were overly happy about getting

0:29:520:29:57

involved with?

I think I said no

originally when I got offered it.

0:29:570:30:03

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

I am trying to keep my job. I have

0:30:030:30:10

never watched reality television so

I was not sure what it was. It falls

0:30:100:30:15

near to the Edinburgh Festival which

is an important month for stand-up

0:30:150:30:18

comedians. You have to perform your

show so I did not want to give up

0:30:180:30:23

the time before that.

Watching

people frolicking all the time.

For

0:30:230:30:28

eight weeks. In Mallorca in bikinis

and swimwear. It is a tough gig.

0:30:280:30:33

Someone has got to do it.

Ujah

I

fell in love with it and I loved

0:30:330:30:40

everything about it, it was great.

Do you get really into the

0:30:400:30:44

characters?

You get into everything.

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

0:30:440:30:50

technically need to be in Majorca,

do you?

No!

You could do it from

0:30:500:30:56

London or anywhere in the world,

they don't need to take you there!

0:30:560:31:01

Why do they do that?!

Because I like

it! I get to sunbathe!

It's quite

0:31:010:31:09

immersive, is that how you do your

role?

When I get back, I'm the

0:31:090:31:13

raised hand man in Scotland and idle

and some Spanish, it's incredible.

0:31:130:31:18

-- I am the most hand man in

Scotland. Series one helps you

0:31:180:31:23

immerse yourself in it because

there's not much out there to do

0:31:230:31:26

apart from watch the show, you get

into it. You are not in the hustle

0:31:260:31:32

and bustle of London, you can't sort

of pop out in the evening and see

0:31:320:31:35

your friends. You're just sat there

watching it, that is useful. Now I'm

0:31:350:31:39

so invested in it anyway, I would be

watching it from home anyway. It's

0:31:390:31:45

bizarre. I'm not complaining, ITV,

if you're watching...

Well, it has

0:31:450:31:53

just rocketed.

It's incredible, I'm

very happy about it, though.

I'm

0:31:530:31:58

sure I would be happy with 6-8 weeks

in Majorca every year.

One-day off a

0:31:580:32:04

week. Apart from that, it's all

right!

Come on! I saw you doing your

0:32:040:32:09

voice-over bit in your shorts and

T-shirt!

It's very hot in there,

0:32:090:32:15

though! It is Spain in the summer,

you do get quite sweaty.

Nice! OK...

0:32:150:32:21

You are off on tour soon.

I just got

back from Shrewsbury last night. I

0:32:210:32:28

braved the snow.

It was a lot of

snow.

I came back, I was going to

0:32:280:32:35

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

drove home!

Tell us what the tool is

0:32:350:32:42

called?

It's called U OK Hon? .

Why?

When I go on shows like this I like

0:32:420:32:52

watching people have to say U OK

Hon?, I think it's great!

I didn't

0:32:520:32:56

realise it was a thing, I was on

Instagram this morning. There was a

0:32:560:33:01

hashtag with it.

It's a thing people

text each other. It's one of those

0:33:010:33:07

relatively insincere things you

might ask someone, when you ask

0:33:070:33:10

someone how they've been and you

don't really want to know the

0:33:100:33:13

answer! You know those situations...

When you pick up the phone and you

0:33:130:33:17

say, hi, how are you doing, you

don't really care! And they don't

0:33:170:33:22

want to know, do they?!

I just find

it quite a funny thing to say, it's

0:33:220:33:27

quite representative of my

generation, and

0:33:270:33:34

generation, and -- and internet

based, fairly egocentric, that's the

0:33:340:33:36

kind of thing I talk about on the

show.

That really is very similar to

0:33:360:33:40

the characters that we see an Love

Island, isn't it, it's that

0:33:400:33:44

generation?

They are all the same

sort of generation. Like any

0:33:440:33:47

generation, there's this is a quite

different aspects and different

0:33:470:33:52

people within each one. -- there's

different aspects. I find it

0:33:520:33:57

interesting that I am from this

generation that have grown up on the

0:33:570:34:00

internet, sort of filtering their

life to everyone else to tell

0:34:000:34:04

everyone how great they are and how

well they are doing. I think

0:34:040:34:07

sometimes it can get quite

isolating. One if you're watching

0:34:070:34:11

all of that, wondering why you don't

think everything is going so well

0:34:110:34:14

but everybody seems to be doing so

brilliant.

It's a funny thing,

0:34:140:34:18

because it is this weird thing where

you kind of, if your life is not

0:34:180:34:22

amazing and yet you are on social

media and everyone is having a

0:34:220:34:26

fantastic time at my new dress or

whatever, it can be hugely

0:34:260:34:32

depressing.

Yes. But I think it's

important to note that all of those

0:34:320:34:38

people aren't having an amazing time

and a great life, and it's quite

0:34:380:34:41

important to get that balance. I

think that's what I talk about the

0:34:410:34:45

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

great, and also I have to go and

0:34:450:34:51

clean my toilet at some point, you

know!

It is a balance...

I don't

0:34:510:34:57

mean because of the cooking!

A lot

of comments on Twitter about putting

0:34:570:35:03

fish or chicken. The advice is to

always cook your wish all the way

0:35:030:35:08

through, even though some chefs do

like to serve their dishes pink, the

0:35:080:35:13

FSA say, always cook it thoroughly.

Always cook it through. That's from

0:35:130:35:19

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

but she sounds like a very wise

0:35:190:35:22

woman! Always cook your chicken!

Don't have a chicken sushi or

0:35:220:35:30

anything! That's a terrible idea!

Right, good, OK, let's recap this

0:35:300:35:35

because we lost it somewhere along

the line... Here is my finished

0:35:350:35:39

pudding. That went in for about sort

of 25 minutes here at 180. This is

0:35:390:35:45

the butterscotch sauce. Brown sugar,

butter, double cream, bring it

0:35:450:35:49

together. A slash of whisky.

A

genuine question, I love

0:35:490:35:54

butterscotch. Is it literally just

butter and sugar?

Generally,

0:35:540:35:59

whatever you like. A bit of cream.

That's incredible. It's the stuff of

0:35:590:36:05

dreams!

Witchcraft.

It's amazing!

The touch of whisky takes the edge

0:36:050:36:12

off... Life!

LAUGHTER

0:36:120:36:15

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

that, you don't want to be eating

0:36:150:36:21

that. Let's be generous with this.

What other subjects do you cover on

0:36:210:36:26

your tour?

A bit of personal

experience. Real life, the sort of

0:36:260:36:33

bizarre move that I made from the

face of CBBC... I used to do Hacker

0:36:330:36:43

the dog, great guy!

Do you stay in

touch?

We used a live together for

0:36:430:36:49

years and years, he's a great guy!

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

Grow

0:36:490:36:54

up, man!

I'm playing along!

But I

talk about the move from the brink

0:36:540:37:03

of that or the office, which is what

the BBC was, -- the broom cupboard.

0:37:030:37:12

No real gap from anyone to adjust --

the broom cupboard of the CBBC

0:37:120:37:16

offers to the voice of Love Island.

It is quite a difficult thing, to

0:37:160:37:22

jump from children's television.

Kids TV is very difficult, you have

0:37:220:37:26

got to be happy all the time, and

that can be tricky.

Yeah, I know!

0:37:260:37:31

When you talking to some public dog

after, like, your roof's fallen in,

0:37:310:37:36

you got to go, like a high, kids!

The insurance isn't paying out,

0:37:360:37:41

here's Tracy Beaker!

0:37:410:37:46

here's Tracy Beaker!

Right, tucked

into that.

This is amazing!

It's

0:37:470:37:50

very simple and very light. It's

made from self raising flour.

This

0:37:500:37:55

is the butterscotch on top.

Do you

want some more?

Oh, my God!

You need

0:37:550:38:03

plenty of that.

Oh, my!

0:38:030:38:05

So, what will I be making for Iain

at the end of the show?

0:38:050:38:09

Will it be his food heaven - his two

favourite foods rolled into one:

0:38:090:38:12

A sumptuous shellfish pasta.

0:38:120:38:13

I'll saute scallops,

langoustine tails and prawns

0:38:130:38:15

and serve them all in a delicious

lemon butter sauce with a bowlful

0:38:150:38:18

of his dessert island

ingredient - pasta.

0:38:180:38:20

Yum!

0:38:200:38:21

But if Iain gets hell,

I'm marrying two of his worst foods:

0:38:210:38:24

I'll serve up braised pork belly,

with a mushroom double whammy -

0:38:240:38:26

pickled mushrooms as well as my

mushroom "ketchup" puree.

0:38:260:38:29

And just in case it's

not quite porky enough,

0:38:290:38:33

I'll sprinkle the whole lot

with some fine crackling crumbs.

0:38:330:38:36

Don't forget, what he

gets is down to you!

0:38:360:38:38

You've only got around 25 minutes

left to vote for Iain's food

0:38:380:38:41

heaven or food hell.

0:38:410:38:42

The power is in your hands.

0:38:420:38:43

So, go to the Saturday Kitchen

website and have your say now!

0:38:430:38:46

We'll find out the result

at the end of the show.

0:38:460:38:49

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

thing I've ever tasted!

Wrap it up

0:38:490:38:55

and take it home!

0:38:550:38:57

Now, time for some more

Kitchen Secrets from Raymond Blanc.

0:38:570:39:00

He's celebrating celeriac,

and serving it with roast duck

0:39:000:39:02

and a blackberry sauce.

0:39:020:39:03

Mouth-watering.

0:39:030:39:09

Raymond's next dish is roast

duck with celeriac puree

0:39:290:39:31

and a blackberry sauce.

0:39:310:39:32

The dish I'm going to cook today

is of course wild duck

0:39:320:39:40

The kitchen is already smelling of

that beautiful flavour, yummy.

0:39:540:40:02

that beautiful flavour, yummy. I'm

Karaman rising the breast.

0:40:020:40:12

Karaman rising the breast. -- I'm

Karaman rising the breast. For well

0:40:120:40:17

done, voila.

0:40:170:40:20

I'm going to show you now how to

cook eight celeriac puree which will

0:40:240:40:31

accompany it.

Grown for its route

rather than stalks and leaves,

0:40:310:40:36

celeriac is a variety of celery, a

perfect alternative to potatoes.

0:40:360:40:39

Wonderful.

0:40:390:40:49

Everything is going up again. Oh! I

love it! Simmer, gently. Never any

0:41:010:41:20

fast cooking. Fast cooking

overcooked the outside.

0:41:200:41:32

It's crazy!

0:41:530:41:54

Simmer gently.

0:41:540:41:55

Never any fast cooking because fast

cooking overcooks the outside

0:41:550:41:58

and doesn't cook the middle.

0:41:580:41:59

So slowly, let the heat permeate.

0:41:590:42:00

So now we have 20 minutes

for ourselves where we can

0:42:000:42:03

have a nice glass of water or maybe

a little espresso.

0:42:030:42:06

After the steam has gone,

puree the cubes in a liquidiser.

0:42:060:42:08

Having added a squeeze

of lemon juice...

0:42:080:42:10

There's 40 grams here.

0:42:100:42:11

..Raymond makes a beurre noisette -

a browned nutty tasting butter

0:42:110:42:12

..Raymond makes a beurre noisette -

a browned nutty tasting butter

0:42:120:42:14

to enrich the pureed celeriac.

0:42:140:42:15

to enrich the pureed celeriac.

0:42:150:42:20

We'll bring the butter

to a temperature which gives

0:42:200:42:22

a lovely colouration and I want that

butter to go a slightly hazel look.

0:42:220:42:25

Tres bien.

0:42:250:42:26

And now it's about to happen.

0:42:260:42:28

Ooh, delicious.

0:42:280:42:29

Look at that, that's perfect.

0:42:290:42:30

Now voila, we've got a nice colour

here, you can see it here, you see?

0:42:300:42:34

That is lovely, just

very simple and lovely.

0:42:340:42:41

Alongside the roast duck

and celeriac, Raymond's

0:42:410:42:43

serving a blackberry sauce.

0:42:430:42:44

It's a lovely sauce,

which you can easily make

0:42:440:42:46

in your own home very simply.

0:42:460:42:49

A little bit of clove,

a bit of juniper berry.

0:42:490:42:52

Spice up blackberries

with a simple marinade.

0:42:520:42:56

So with my clove, one single clove,

two juniper berries,

0:42:560:42:58

tiny bit of bay leaf

and a sprig of thyme.

0:42:580:43:01

A dash of sugar and it

takes on all of those

0:43:010:43:05

flavours and believe me,

that process will make

0:43:050:43:07

that blackberry taste

at least three times better.

0:43:070:43:12

Maybe four times, I've never been

a good mathematician.

0:43:120:43:15

Fry sliced shallot and field

mushrooms in butter.

0:43:150:43:17

Blend them a little bit,

just for one minute.

0:43:170:43:20

Add 100 mls of ruby port...

0:43:200:43:21

..and the same amount of red wine.

0:43:210:43:29

Now I can add the blackberries.

0:43:340:43:35

A pinch of salt only.

0:43:350:43:38

Remember, there's quite

a lot of spice here,

0:43:380:43:40

you don't need very much salt.

0:43:400:43:42

That process takes

about ten minutes.

0:43:420:43:46

When the sauce has simmered

gently for ten minutes,

0:43:460:43:48

puree in a liquidiser...

0:43:480:43:50

It's like a richer mulled wine.

0:43:500:43:52

Voila.

0:43:520:43:55

..and press through a sieve.

0:43:550:43:58

I think that's going

to be rather lovely.

0:43:580:44:02

After 12 minutes in the oven,

the duck is ready.

0:44:020:44:08

Tres bien.

0:44:080:44:11

Raymond props up the ducks

to rest for ten minutes.

0:44:110:44:19

This relaxes the meat,

so it releases its juices,

0:44:210:44:23

becoming succulent.

0:44:230:44:26

So now we are really ready to carve.

0:44:260:44:28

Open it up.

0:44:280:44:29

Voila.

0:44:290:44:30

Guy is joining me.

0:44:300:44:31

We have worked together for a long,

long time now and I'm

0:44:310:44:34

going to make him taste the dish.

0:44:340:44:36

Raymond serves slices of duck

with the blackberry sauce.

0:44:360:44:38

Voila, the sauce, go ahead.

0:44:380:44:44

Adam, have you got

a few crisps, please?

0:44:440:44:46

A garnish of deep fried parsnip

ribbons and a helping

0:44:460:44:48

of the celeriac puree.

0:44:480:44:51

Voila.

0:44:510:44:52

Bon appetite.

0:44:520:45:00

The cooking is nice,

it's not too pink.

0:45:120:45:14

It's lovely.

0:45:140:45:15

It works well.

0:45:150:45:16

I like that.

0:45:160:45:24

Thank you, Raymond!

0:45:240:45:25

A perfect alternative

to mashed potato there.

0:45:250:45:27

Right, still to come Nigel Slater

has two winter warmers today.

0:45:270:45:31

For mains he's got a simple Moroccan

style chicken casserole and for

0:45:310:45:36

pudding, as a cold-weather treat,

he's serving up roasted figs with

0:45:360:45:38

honey and Marsala.

0:45:380:45:40

It's almost omelette challenge time!

0:45:400:45:41

That means it's time for some puns.

0:45:410:45:49

Iain, we thought we would leave it

to you.

You're the professional.

0:45:500:45:55

Here we go, so I can read the

article you.

0:45:550:46:07

Right guys, let's crack on. This is

not a York. If you mess up, Matt

0:46:070:46:17

will not pick up your Caroline

Flack. Good luck and make a sterling

0:46:170:46:21

effort.

That is Bafta winning stuff.

You have got one already. I have got

0:46:210:46:27

one, it is on my fridge.

0:46:270:46:28

Will Iain get his food heaven,

a delicious shellfish pasta with a

0:46:280:46:31

lemon butter sauce?

0:46:310:46:32

Or his food hell, piggy

pork belly and moist

0:46:320:46:34

mushrooms?

0:46:340:46:35

There's still a chance

for you to vote on the website and

0:46:350:46:38

we'll find out the results later on!

0:46:380:46:40

Baftas are heavy, and they? Really

heavy. You should win one, I

0:46:400:46:47

recommend it. Did you pick one up

for someone else?

0:46:470:46:49

Right, on with the cooking.

0:46:490:46:51

Nieves, what are we making?

0:46:510:46:53

Nieves, what are we making?

0:46:530:46:54

We're going to make two dishes?

We're going to make two. One is

0:46:540:47:00

going to be lardo with anchovy, surf

and turf. The other one is going to

0:47:000:47:06

be squid with pan-fried chorizo and

Spanish Black tomato salad.

These

0:47:060:47:10

are two Micro dishes you are doing

at your new restaurant.

Yes, this is

0:47:100:47:16

more like the bar and this is more

like the restaurant.

You're serving

0:47:160:47:19

them with this -- with these little

beauties. I came across them in

0:47:190:47:24

Spain recently.

Yes, they have been

made by hand.

They are crispy and

0:47:240:47:30

tasty. Would you not find these and

other regions of Spain?

You do, but

0:47:300:47:34

they are different. Some of them,

they make them flat but these ones,

0:47:340:47:38

I like the shape and the Crispin is.

Is this a classic combination?

Which

0:47:380:47:44

one? This one here. Normally we have

these with ham. But today, I choose

0:47:440:47:54

to do it with the lardo, because it

is a little more fatty and it works

0:47:540:47:59

very well with the anchovies.

I am

just going to fry this. You are

0:47:590:48:06

fresh from opening your new

restaurant. You have three different

0:48:060:48:09

areas, one of which only opened two

days ago something?

It opened four

0:48:090:48:14

weeks ago, but some of it opened on

Thursday. The new one is more like a

0:48:140:48:22

brasserie. I'm going to need to use

that. The brasserie is more like

0:48:220:48:29

sharing tables. We just bought

another in from Spain. We are

0:48:290:48:37

cooking suckling pigs.

This is a

circular stone of in that you can

0:48:370:48:41

move around?

0:48:410:48:48

move around? Well, they then

rotates.

Is that traditional? Well,

0:48:480:48:52

I bought it from Spain. It has two

platforms where the suckling pigs

0:48:520:48:59

can rotate.

0:48:590:49:04

can rotate. It is like an

old-fashioned than? We brought it

0:49:040:49:07

from Spain, three generations. It is

a traditional than in one region. A

0:49:070:49:15

traditional oven where you cook

suckling pigs. We are also going to

0:49:150:49:19

cook lamb as well.

The whole nature

of the restaurant, it is a journey

0:49:190:49:26

through Spain. It is not just one

region? Exactly. When you go to the

0:49:260:49:34

bar, it is more like the south of

Spain. We have beautiful home-made

0:49:340:49:41

tapas. But in the restaurant, it is

more the north of Spain, Catalunya.

0:49:410:49:47

Do you have a favourite region

yourself?

No. I love Spain. It is

0:49:470:49:58

difficult for me to say I love

Catalunya, Mallorca, Galletier is

0:49:580:50:04

amazing.

This is it, super simple.

-- Galicia is amazing.

0:50:040:50:17

-- Galicia is amazing.

All you need

is a cold beer or sherry.

Nothing

0:50:170:50:21

else.

Or your famous morning wine. I

have not had that for a few months,

0:50:210:50:27

actually. You have been very busy.

Exactly.

We have got the squid,

0:50:270:50:34

getting a decent colour on it. Yes.

I am getting there. What is that

0:50:340:50:40

sausage?

This is from the north of

Spain. It is less fatty, and it has

0:50:400:50:48

less paprika. Has it got bad spice?

A little bit. It is very mild. It is

0:50:480:50:56

very mild.

Hopefully Iain will love

this dish. The popularity of Spanish

0:50:560:51:04

food and drink at the moment seems

to be skyrocketing. Do you have an

0:51:040:51:08

opinion as to why that might be? Why

the popularity of Spanish food and

0:51:080:51:13

drink is rising so high?

I think it

is because we love to have fun.

0:51:130:51:22

There is an informality to the

style.

Yes, but it is all about the

0:51:220:51:26

fantastic ingredients. For a long

time, this country embraced the

0:51:260:51:32

worst elements of battered squid and

things like that, and now suddenly

0:51:320:51:36

people like Jose Pizarro and Nieves

are opening Britain to a much more

0:51:360:51:43

beautiful taste.

I think in the open

kitchen it makes everything more fun

0:51:430:51:48

for the guests and the staff. The

interaction of the customers, seeing

0:51:480:51:54

what you are cooking, I think that

is what makes a more relaxed

0:51:540:52:00

ambience.

You're a big fan of the

open kitchen for that reason?

0:52:000:52:04

Exactly. To have the opportunity to

cook in front of the customers. To

0:52:040:52:09

listen to their opinion. I think

that is the best feeling you can

0:52:090:52:13

get.

You like the feedback and the

immediacy of seeing the customer in

0:52:130:52:18

front of you?

Yes, if you're doing

something wrong, it is very easy for

0:52:180:52:24

you to fix it. You also have a

fishmonger? Yes, we have a beautiful

0:52:240:52:34

seafood display where you can choose

your little prawns. As soon as you

0:52:340:52:42

come in, you can see everything.

There is nothing to hide.

We love

0:52:420:52:45

the open kitchen.

What is going in

here? I do not like to marinate that

0:52:450:52:52

the makers. If I put them in the,

they will release the juice. -- I do

0:52:520:52:59

not like to marinate that matters.

This is going to be the dressing for

0:52:590:53:05

that matters.

0:53:050:53:11

that matters.

That is sweet,

delicious.

Is that easily available?

0:53:110:53:16

Yes, today you can get any Spanish

products. It is very easy.

A little

0:53:160:53:23

bit of the pork fat.

Yes, I know we

are going to do this. This is good

0:53:230:53:28

pork fat. It is kind of like a warm

salad? It is a warm salad. With the

0:53:280:53:36

beautiful chorizo.

A little bit of

that.

I am just going to put it on

0:53:360:53:45

top of this beautiful squid.

That is

just a little bit of garlic and oil,

0:53:450:53:52

parsley.

Always. These are my three

amazing ingredients. I cannot live

0:53:520:53:58

without them.

0:53:580:54:03

without them. It is very simple,

very clean, very fresh.

What would

0:54:040:54:11

you call this in Spanish? SHE SPEAKS

IN SPANISH. People are doing this a

0:54:110:54:20

lot, in the Basque country as well.

We have the lardo with anchovies,

0:54:200:54:27

then we have the green squid, with

the chorizo.

Fantastic. Right, let's

0:54:270:54:34

go and eat. Are you a big fan of

squid?

Guess, I love it. That looks

0:54:340:54:42

so good.

0:54:420:54:47

so good. There is some pork fat for

you. No, I am all right.

Why are we

0:54:470:54:52

using these? We are using these at

the moment in the bar, the

0:54:520:55:00

traditional napkins to clean.

And

also to throw to the floor.

Why do

0:55:000:55:06

you do that? In Spain, we say that

you always go to the bar with more

0:55:060:55:13

napkins on the floor. That means it

is good.

We try to do that in

0:55:130:55:17

London. How the people coping?

Some

of them are, some of them are not,

0:55:170:55:23

but we will get there.

Would that

upset your sensibilities? I do not

0:55:230:55:29

think I could do it. I am too

polite.

I would tuck it in. No, you

0:55:290:55:34

will do it.

It feels so wrong to me.

I have got to apologise, however, I

0:55:340:55:41

have picked a wine to reflect the

theme of surf and turf. There is one

0:55:410:55:46

wine region in Spain.

0:55:460:55:52

wine region in Spain. It is wide

Rioja Blanco Muga. It has the

0:55:520:55:55

influence of the Atlantic and the

Mediterranean and the land itself.

0:55:550:55:58

We are spoilt for choice in Spain

for a great wines. This Rioja Blanco

0:55:580:56:04

Muga is blended. A little bit of

texture from fermentation, but

0:56:040:56:10

freshness. That is what you need

with seafood.

It looks red, how is

0:56:100:56:19

this a white wine?

They also do

Redwing. I think they are white wine

0:56:190:56:27

belongs on our table. They should be

far more appreciated. You can get

0:56:270:56:32

ones that taste like all, very

modern ones, and this is somewhere

0:56:320:56:36

in between. They are doing a

fantastic job.

Your fine? For me,

0:56:360:56:42

this is one of the best. This is

good wine, man. I will pour myself a

0:56:420:56:47

glass.

Get a Gladstone. Can they use

that as part of their marketing?

0:56:470:56:53

This is good wine, man.

Our US ban

of Spanish food? Allows Spanish

0:56:530:56:59

food. I remember the first time I

went to Spain, just going to barring

0:56:590:57:04

getting some beers. You get little

snacks, side dishes. It would be

0:57:040:57:09

like chorizo and fish. You think, I

am not even paying for this, it is

0:57:090:57:14

brilliant.

I love the Spanish.

That

was delicious. So lovely.

0:57:140:57:20

Now let's catch up with Si

and Dave, the Hairy Bikers.

0:57:200:57:23

They're on an Asian Adventure.

0:57:230:57:24

They're off to the Chinese

mainland where they've

0:57:240:57:26

been invited in to a typical

family home for dinner.

0:57:260:57:34

Now we've got to grips

with Cantonese fast food,

0:57:370:57:39

I reckon we need to find out

what people eat at home and how food

0:57:390:57:43

fits into family life.

0:57:430:57:44

Well, you're in luck,

because we're going to gate-crash

0:57:440:57:46

a local family's weekday dinner.

0:57:460:57:51

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

of Hong Kong Island and hello

0:57:510:57:54

to the New Territories

on the Chinese mainland, where three

0:57:540:57:56

and a half million people live.

0:57:560:58:02

Speaking of the banks, Kingy,

Hong Kong has more billionaires

0:58:020:58:05

per capita than anywhere else

in the world.

0:58:050:58:09

Yes, and you need to be loaded

to buy your own gaff here.

0:58:090:58:14

House prices in Hong Kong have

doubled over the past four years,

0:58:140:58:17

so nearly half the population lives

in council owned skyscrapers

0:58:170:58:22

with subsidised rents, like the one

we're going to eat our tea in.

0:58:220:58:30

This is a government housing estate

on the Hong Kong/Chinese border,

0:58:310:58:34

and it consists of hundreds

of high-rise apartments.

0:58:340:58:41

Now, each high-rise consists of 456

flats spread over 38 floors

0:58:410:58:43

with approximately 12

flats per floor.

0:58:430:58:45

With four to five people

living in each apartment,

0:58:450:58:50

that makes a total of 2,200 people

in each high-rise.

0:58:500:58:57

Our destination is floor 35,

home to the Feungs -

0:58:590:59:01

a typical Hong Kong working family.

0:59:010:59:03

Jackie and Lulu's.

0:59:030:59:08

Hello, Jackie?

0:59:080:59:09

I'm Dave.

0:59:090:59:11

Pleased to meet you.

0:59:110:59:14

Jackie, hello.

0:59:140:59:15

I'm Si, very nice to meet you.

0:59:150:59:17

Yeah.

0:59:170:59:18

Nice to meet you.

0:59:180:59:19

Thank you for...

0:59:190:59:20

This is Si.

0:59:200:59:21

Hello.

0:59:210:59:22

Hello.

0:59:220:59:24

University student Jackie lives

here with his Grandma Lulu,

0:59:240:59:25

two brothers, and Dad and Mum.

0:59:250:59:27

And my mother.

0:59:270:59:29

All six of them live

in this two-bedroom flat.

0:59:290:59:32

Here's my bedroom, and I share

the bedroom with my younger brother

0:59:320:59:34

and also my grandma.

0:59:340:59:41

So there's three

of you sleep in here?

0:59:410:59:43

Yeah.

0:59:430:59:44

My younger brother is sleeping here.

0:59:440:59:46

OK.

0:59:460:59:47

And me, I will sleep in here.

0:59:470:59:49

Yes.

0:59:490:59:50

And my Grandma Lulu

is sleeping here.

0:59:500:59:51

Ah, she's got a little

bed under there?

0:59:510:59:53

Yes.

0:59:530:59:54

Ah!

0:59:540:59:55

A little pull-out.

0:59:550:59:56

Yes.

0:59:561:00:01

'Like the majority of families

here, 'Jackie's parents

1:00:011:00:03

both work full-time.

1:00:031:00:04

'Mum is an accountant's clerk

an hour away in Kowloon.'

'And Dad

1:00:041:00:07

is one of the half a million

Hong Kong residents 'who work over

1:00:071:00:10

the border in China.' So there's

two woks and a wok ring

1:00:101:00:13

and a rice steamer.

1:00:131:00:14

'So Granny's in charge of feeding

the family.'

Lulu cooks for six,

1:00:141:00:17

in a kitchen the size of a broom

cupboard, and tonight,

1:00:171:00:19

we're squeezing in.

1:00:191:00:22

'First, a bitter melon,

pork and black bean stir-fry.

1:00:221:00:24

'Bitter melon is a bit

like courgette, er,

1:00:241:00:27

but bitter.' So this is...?

1:00:271:00:28

Palm sugar!

1:00:281:00:29

Palm sugar, yes.

1:00:291:00:30

I think this is why it tastes good.

1:00:301:00:32

That's a lot of palm sugar!

1:00:321:00:34

LULU SPEAKS OWN

LANGUAGE

I'm doing...

1:00:341:00:36

SHE CONTINUES Some water.

1:00:361:00:37

Some water?

1:00:371:00:39

I don't think I've cooked over

a very small Chinese grandma before.

1:00:391:00:42

It's brilliant.

1:00:421:00:44

Yeah.

1:00:441:00:45

She must feel like it's like having

the Gruffalo in the kitchen.

1:00:451:00:49

She's fantastic.

1:00:491:00:52

Oh, look, now.

1:00:521:00:53

Jackie, now I know

why you live at home.

1:00:531:00:55

Yeah.

1:00:551:00:56

And there's a chicken

dish coming now.

1:00:561:00:59

Is there?!

1:00:591:01:00

Yeah.

1:01:001:01:01

Where from?!

1:01:011:01:02

'This 70-year-old doesn't

stop for a second.

1:01:021:01:05

'Every night she cooks five or six

different stir-fries,

1:01:051:01:10

plus rice.'

1:01:101:01:14

DAVE LAUGHS.

1:01:141:01:16

LULU LAUGHS.

1:01:161:01:17

So what dish is this one?

1:01:171:01:18

Sweet-and-sour pork, Kingy.

1:01:181:01:19

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

1:01:191:01:20

Yeah, yeah, yeah.

1:01:201:01:21

With sweet-and-sour sauce.

1:01:211:01:22

Ah, yeah!

1:01:221:01:23

'Ah, love it!

1:01:231:01:24

Lulu knows just how to make these

Englishmen 'feel right

1:01:241:01:27

at home.'

Like magic.

1:01:271:01:28

She's got stuff hidden everywhere!

1:01:281:01:31

It's brilliant.

1:01:311:01:33

Right, this is the

sweet-and-sour sauce.

1:01:331:01:36

This is it.

1:01:361:01:37

Juliennes of carrot, right?

1:01:371:01:38

I've always wanted to know how

to make proper sweet-and-sour sauce.

1:01:381:01:40

Everybody loves it.

1:01:401:01:43

Yes, pineapple now.

1:01:431:01:44

Ohhh, look!

1:01:441:01:48

And the peppers.

1:01:481:01:49

Yeah, peppers.

1:01:491:01:50

Ooh, you can smell...

1:01:501:01:51

Lovely.

1:01:511:01:52

I like it.

1:01:521:01:53

Hurray!

1:01:531:01:54

Wow, very big.

1:01:541:01:55

BIKERS AND JACKIE: Ohhh!

1:01:551:01:59

Tomato ketchup.

1:01:591:02:00

Yeah, ketchup!

1:02:001:02:01

Oh!

1:02:011:02:02

Crumbs.

1:02:021:02:05

That's three quarters

of a bottle of tomato ketchup.

1:02:051:02:08

I think it's a whole

bottle of ketchup, Kingy.

1:02:081:02:10

'Crumbs.

1:02:101:02:11

Dude, that's 700 calories

in the tomato sauce alone.' 'Do

1:02:111:02:13

you know, sweet-and-sour pork's been

on Chinese menus in

1:02:131:02:15

Britain 'since 1908?

1:02:151:02:18

'I'm telling you, this

one's definitely sweet.'

1:02:181:02:21

Ah, look at those.

1:02:211:02:22

Fantastic, Kingy.

1:02:221:02:25

Beautiful.

1:02:251:02:27

'This family feast 'has only taken

Granny Lulu 45 minutes to rustle

1:02:271:02:30

up.'

Now I feel as though I've

arrived in Hong Kong.

1:02:301:02:33

Yes, it doesn't get more

traditional than a family meal.

1:02:331:02:36

So let's start.

1:02:361:02:40

That's fantastic, that sauce.

1:02:401:02:44

So nice and crispy.

1:02:441:02:45

Mm.

1:02:451:02:46

You are a good cook,

aren't you, Lulu?

1:02:461:02:49

JACKIE TRANSLATES SHE REPLIES IN OWN

LANGUAGE

You must love her, man.

1:02:491:02:52

THEY LAUGH

The food is just so good.

1:02:521:03:00

And produced in next to no time,

in the smallest, smallest space.

1:03:011:03:04

Yep.

1:03:041:03:07

But bundles and spoonfuls

of love and care, and that

1:03:071:03:09

was beautiful to see.

1:03:091:03:13

Thank you very, very much.

1:03:131:03:14

Yeah, you're welcome.

1:03:141:03:16

JACKIE SPEAKS IN OWN

LANGUAGE ..you're welcome.

1:03:161:03:20

SHE TRIES TO REPEAT SIMON CHEERS,

THEY LAUGH AND CLAP Try again.

1:03:201:03:23

(SLOWLY) You are welcome.

1:03:231:03:25

You are welcome.

1:03:251:03:31

THEY ALL CHEER.

1:03:311:03:36

Thanks, boys!

That is it - the heaven

1:03:361:03:38

and hell vote is now closed.

1:03:381:03:40

Iain's fate is sealed!

1:03:401:03:41

And we will reveal the results

at the end of the show.

1:03:411:03:44

Now, let's take some

calls from our viewers.

1:03:441:03:47

First up is

1:03:471:03:48

First up is Brenda from Scotland.

What's your question, Brendan?

Hi,

1:03:481:03:53

guys. The other week I was given

three heys, I'd love to know how to

1:03:531:04:02

cook a lovely meal with them --

three hakes.

I like to dust flour

1:04:021:04:10

and eggs, we call it Romano in

Spain. It is sea bass, I like it to

1:04:101:04:15

get very crispy. A quick sauce which

always on make and it works very

1:04:151:04:22

well, tomatoes, a little garlic, a

shallot, a splash of wine or white

1:04:221:04:29

wine, and that will be your bed

either for the crispy skin of the

1:04:291:04:32

sea bass or the Rom a la Romana.

I

have it weak from David. What would

1:04:321:04:45

be a good wine to go with a

home-made steak and mushroom pie?

1:04:451:04:49

He's told us he is slept at home

watching with a cup of tea and

1:04:491:04:54

wearing a cardigan!

Good for you!

I'm loving the sound of the Katty! I

1:04:541:05:01

would say, for a state and kidney

pie at this time of year, southern

1:05:011:05:05

French reds are so delicious, the

grapes down there or amazing. Gently

1:05:051:05:10

spicy, mellow and perfect for your

steak and kidney pie.

I had a

1:05:101:05:18

perfect one the other day. Our next

call is marked from London.

Good

1:05:181:05:22

morning. I have a half shoulder of

lamb and I'm looking for an

1:05:221:05:26

interesting way of cooking get.

Greg?

For a shoulder. Take the

1:05:261:05:32

shoulder, rub it for olive oil, put

it in a tray. In a tray you add a

1:05:321:05:37

couple of glasses of red wine. But

the tinfoil on top and put it in the

1:05:371:05:41

oven at about 150, 140, depending...

For about seven hours. Getting it

1:05:411:05:48

out, it's going to be beautifully

tender. You can just shred it off

1:05:481:05:55

and serve it with lemon and leaves.

Most importantly, you reuse the

1:05:551:06:02

sauce, you are cooking reduces with

the red wine, you get a glaze. And

1:06:021:06:06

you finish with a touch of lemon

juice, delicious!

It's like therapy,

1:06:061:06:14

listening to you! It's quite coming.

It's a very sort of busy show and

1:06:141:06:18

it's like, R, downtime! Thanks for

everyone who phoned and we did. --

1:06:181:06:26

and tweeted.

1:06:261:06:30

It's Real Bread Week,

1:06:301:06:32

so we sent Bake Off star

1:06:321:06:33

Chetna Mackan to a working watermill

in Peterborough, which dates back

1:06:331:06:36

to the 18th century,

to try her hand at making bread

1:06:361:06:38

the old-fashioned way.

1:06:381:06:39

This is a campaign to encourage

people to support the local bakeries

1:06:391:06:42

and inspire them to make more at

home. I am in a Watermill in a very

1:06:421:06:47

snowy pita bread to find out more

about it.

This was attached to our

1:06:471:06:55

mail and was built in the early 18th

century. Everybody would have been

1:06:551:06:59

eating bread in Victorian times, the

poor, the middle classes, and the

1:06:591:07:04

rich. It would have been eating at

every meal. If you were poor, you

1:07:041:07:07

might have just had bread for

breakfast.

Apparently, a family of

1:07:071:07:13

six would consume up to 31 loaves

per week.

It's incredible.

It is a

1:07:131:07:18

lot of bread and it was really

expensive and difficult to make at

1:07:181:07:23

home, so the bakeries played an

important part. Nowadays, it's easy

1:07:231:07:27

and cheap to make at home. We have a

fantastic recipes.

We have flour

1:07:271:07:34

from next door that we are going to

be using.

I'm going to add my own

1:07:341:07:40

twist

1:07:401:07:40

be using.

I'm going to add my own

twist to this. I'm going to add a

1:07:401:07:44

teaspoon of powder and some fresh

leaves. The combination of these two

1:07:441:07:52

is a lovely flavour, and of course

the colour as well. This is a really

1:07:521:07:55

simple, easy recipe. Just basically

four ingredient. It is incredible

1:07:551:08:00

you can make a hole of the bread

from just those four things. -- a

1:08:001:08:05

whole loaf of bread. We have just

been making some lovely bread with

1:08:051:08:09

the flour from this mill. Can you

tell me more about the mill itself?

1:08:091:08:14

It was built in about 1755. We have

evidence that there was Milling here

1:08:141:08:20

long before that. So, back in Roman

times. Much more recently, we've

1:08:201:08:25

been conserving and restoring this

wonderful building and the machinery

1:08:251:08:28

in it.

Wow, these look amazing!

Yes,

they have been shaped into roles and

1:08:281:08:37

left to prove for another 30

minutes, now they are ready to go

1:08:371:08:40

into the oven.

Here you go, ladies.

Warm buns, straight out of the oven.

1:08:401:08:49

You really can taste of fresh

coriander, it gives it a lovely

1:08:491:08:52

cake.

There you have it. With a bit

of time and effort you can make a

1:08:521:08:58

wonderful home-made clothes that you

can be proud of. If everything goes

1:08:581:09:02

wrong, you can support your local

bakery! -- home-made loaf.

1:09:021:09:07

There are plenty of easy bread

recipes on the BBC website.

1:09:071:09:14

For next week's foodie film,

we're sending Radio 1's Chris Stark

1:09:141:09:17

on a mission to find out more

about one of the nation's

1:09:171:09:20

favourite foods - the kebab.

1:09:201:09:21

But we need your help.

1:09:211:09:22

If you find yourself

tucking into a doner

1:09:221:09:24

or a shish this weekend,

please send us a selfie and use

1:09:241:09:27

the hashtag #SaturdayKitchen,

and we might include it in our film.

1:09:271:09:30

Right!

1:09:301:09:31

It's omelette challenge time.

1:09:311:09:32

And this way, guys. -- come this

way.

1:09:321:09:37

And this way, guys. -- come this

way.

1:09:371:09:38

Nieves and Greg, neither

of you are on our new board,

1:09:381:09:41

so there's nothing to lose

and everything to gain!

1:09:411:09:43

The aim is to make fast,

edible three-egg omelettes that

1:09:431:09:45

are good enough to feed

to our hungry crew.

1:09:451:09:47

CHEERING.

1:09:471:09:49

That was a bit lame, to be honest!

1:09:491:09:50

But if they're not, they'll

go in the compost bin.

1:09:501:09:53

BOOING.

1:09:531:09:54

Better!

1:09:541:09:54

So, will it be crrew or compost?

1:09:541:09:55

Your time will stop when your

omelettes hit the plates.

1:09:551:09:58

Let's put the clocks on the screen.

1:09:581:10:00

Are you both ready?

1:10:001:10:01

Come on, Perth, are you ready,

Lexmark --?!

1:10:011:10:05

Three, two, one...

1:10:051:10:06

Go!

1:10:061:10:06

Go!

1:10:061:10:13

Oh, where cooking!

Yes, Buccleuch

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

1:10:131:10:18

the clue was in.

1:10:181:10:20

MUSIC

1:10:241:10:29

Oh! Was that at the same time?

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

1:10:311:10:39

that for?! Just in case I want to

season it with a knob of butter?

1:10:391:10:44

Identify what happened in there, its

decoration!

Oh, I'll just avoid that

1:10:441:10:49

little bit of shell!

Oh, there's no

shell!

1:10:491:10:57

Some of your finest work, that!

1:10:571:11:05

Nice and diverse. OK, they are both

delicious. Right, let's move.

1:11:051:11:13

Nieves, what do you think you got?

I

don't know!

Nor do why! That is

1:11:131:11:21

Adams, bang on by deserters. Great

-- 30 seconds, bang on by deserters.

1:11:211:11:28

Greg, 29.84, they you go. Very good,

well done.

1:11:281:11:36

So, will Iain get his food heaven -

a delightful duo of shellfish

1:11:361:11:39

and pasta with a bonus

lemon butter sauce?

1:11:391:11:41

Or will it be hellish double

trouble, with braised pork belly

1:11:411:11:43

and pickled mushrooms?

1:11:431:11:44

We'll find out after Nigel Slater

shows us some more of his

1:11:441:11:47

warming simple suppers.

1:11:471:11:53

With the right food, a rainy night

at home can feel like an absolute

1:11:561:12:00

treat. When the weather gets cooler,

my cooking gets a little bit spicy.

1:12:001:12:06

I don't mean really hot, I mean just

a lovely, earthy warmth. For that, I

1:12:061:12:10

use the mild spices. And I could add

them straight into the pot.

1:12:101:12:18

Sometimes, if I've got a little bit

more time, I like to get the spices

1:12:181:12:22

a chance to get to know the

ingredients that there with. So I

1:12:221:12:28

make a little spice rub. You can use

this spice rub in many dishes. But

1:12:281:12:34

tonight, it's the basis of a

Moroccan style chicken casserole. To

1:12:341:12:39

start off, crush a few cloves of

garlic with a mortar and personal

1:12:391:12:42

and add some salt to help get a grip

on the garlic. -- with a personal

1:12:421:12:49

and mortar. A nice squidgy mess of

garlic and salt. And then I can put

1:12:491:12:54

in a fuse buys us. Like a little bit

of paprika. It's got quite a smoky

1:12:541:13:00

flavour to it. The most earthy of

them all, turmeric. These are not

1:13:001:13:04

hot flavourings at all. What they

add is just a warm back note. And a

1:13:041:13:10

little bit of cumin seed.

1:13:101:13:17

So that I can rob my paste into the

chicken, I'm going to add a little

1:13:181:13:23

bit of oil. It could be live, it

could be grounds not, it could be

1:13:231:13:28

whatever's around. -- it could be

all of oil. It could be groundnut.

1:13:281:13:34

You can experiment with different

spices to sue jaw on taste. Just

1:13:341:13:37

make sure that the mixture is runny

enough to poor, but they can after,

1:13:371:13:41

the chicken. The mixture all gets

mixed together. I love this bit! For

1:13:411:13:49

a deep flavour, leave your chicken

in the fridge overnight. But if

1:13:491:13:53

you're in a rush, just let it sit

for as long as you can. This is

1:13:531:13:59

quite cool weather food, it needs a

bit of depth to it. There's no

1:13:591:14:04

better way to introduce sweet depth

to your cooking than with some

1:14:041:14:07

onions. Throw the onions into the

pan, and add your marinated chicken.

1:14:071:14:12

To bring some freshness into this

dish, add some Min Lee sliced lemon

1:14:121:14:17

halves. Keep them then, and the

lemon will take on a sweetness --

1:14:171:14:22

thinly sliced lemon halves. You

could add stock, but I'm just adding

1:14:221:14:27

water to create an uncomplicated

sauce. And that will be fine as it

1:14:271:14:31

is. But I feel like just being a bit

extravagant and putting in one of my

1:14:311:14:37

favourite spices, which is a little

bit of saffron. Saffron adds warmth.

1:14:371:14:46

A little bit of salt. A little bit

more black pepper. Leave it all to

1:14:461:14:54

simmer for about 15 minutes.

1:14:541:15:01

That's got a kind of North Africans

sent to it, with the lemons and the

1:15:011:15:06

spices. So, to contrast with that,

I'm going to add some salty olives

1:15:061:15:10

and some fresh coriander. That's

what I want to come home to. And

1:15:101:15:16

quite a cool day. Something earthy

and sweet and a little bit spicy.

1:15:161:15:30

Use chicken on the bone as the meat

will stay moist and succulent.

1:15:301:15:38

will stay moist and succulent. When

the weather cools, I like a proper

1:15:411:15:44

pudding. But I still like fruity

puddings, and there are still some

1:15:441:15:48

wonderful figs about. I like to bake

these in something very sweet and

1:15:481:15:54

slightly alcoholic. My Tuesday night

treat is roast figs with honey and

1:15:541:15:58

Marsala. Score the figs into

quarters, and push decides to expose

1:15:581:16:04

the juicy flesh. You need a little

bit of sweetness and there. I'm

1:16:041:16:12

going to use some honey. You can use

any honey for this, whatever you

1:16:121:16:19

have around. Then I am going to add

a little bit of quite sweet alcohol.

1:16:191:16:26

You could use port, you could use

media, but I'm going to use Marsala.

1:16:261:16:36

-- Madeira. I am going to put the

lid on, put it in the oven and leave

1:16:361:16:43

it alone. As simple as that. Leave

them in the hot oven for about 20

1:16:431:16:50

minutes to roast.

1:16:501:16:55

minutes to roast. There is something

about hot, sweet fruit, with its

1:16:551:16:58

juices. And freezing cold ice cream.

That is just irresistible. This is

1:16:581:17:06

so tender it is on the verge of

collapse.

1:17:061:17:18

Very tender fruit. With quite a busy

little syrup.

1:17:201:17:29

-- boozey little syrup. And the ice

cream. It tastes like Christmas and

1:17:361:17:43

birthdays all rolled into one. That

is really very good.

1:17:431:17:50

is really very good. For this

pudding, I have used ice cream, but

1:17:511:17:54

you could use cream, Custer doormats

go pony.

1:17:541:18:02

go pony. -- Creamer custard.

1:18:021:18:05

Thanks, Nigel.

1:18:051:18:06

Two great winter warmers there,

just what we need with

1:18:061:18:09

this Beast From The East!

1:18:091:18:10

Time to find out

whether Iain is getting

1:18:101:18:12

his food heaven or food hell.

1:18:121:18:15

Scarlets is your most favourite

shellfish ingredient.

Scottish

1:18:151:18:22

langoustines. Are you a fan of

those? Scottish salmon, all of them.

1:18:221:18:29

We have got monks fish, prawns, and

Dobbie system pasta. This is your

1:18:291:18:38

food hell.

1:18:381:18:44

food hell. Pork and mushrooms.

What

do you think you have got?

I am

1:18:441:18:49

hoping it is heaven because you

cannot go wrong with pasta. No one

1:18:491:18:53

likes mushrooms.

I guarantee you no

one actually likes mushrooms. My

1:18:531:19:01

wife does not like mushrooms.

1:19:011:19:07

wife does not like mushrooms.

There

are quite a lot of other people.

1:19:071:19:09

You're all wrong.

No likes

mushrooms. So, you will be pleased

1:19:091:19:15

to hear that 55% of viewers went for

then on Mac.

1:19:151:19:23

then on Mac.

-- for food heaven.

55%

is close. That is along the lines of

1:19:241:19:33

most things to be honest. It is kind

of split.

I love the 55-45.

1:19:331:19:44

of split.

I love the 55-45. Are you

getting political? I did not mean

1:19:441:19:47

that at all. I have never read a

newspaper in my life.

Do you want to

1:19:471:19:53

open the scallops for me?

I thought

they were a joke ones.

Plastic

1:19:531:19:56

things. There is no pretend food on

the show. We have got these

1:19:561:20:03

beautiful langoustines. The amount

of waste in Britain in shellfish,

1:20:031:20:07

langoustines and things like that,

it is ridiculous.

In a restaurant

1:20:071:20:12

you get given things like that. It

is difficult to feel like you're not

1:20:121:20:16

going have to dinner away.

What,

when you do this? If you smash their

1:20:161:20:21

heads and suck out the juices you

can go through here.

It is quite an

1:20:211:20:27

interactive dinner. I wish I got the

mushrooms now.

What food do you go

1:20:271:20:34

for an tour?

To be honours with you,

I am annoyed that you picked Chris

1:20:341:20:39

start over me for the Caban section.

Do you like them? I love them. I

1:20:391:20:45

need to get healthier. My girlfriend

says that I need to eat more

1:20:451:20:49

healthy. It is hard on the road, you

cannot cook anything. You need

1:20:491:20:54

something fans due to need, normally

in a car. It is difficult. Lots of

1:20:541:21:00

cashew nuts and dried fruit.

It does

not son did your embracing that?

1:21:001:21:06

Yes, it is just to stop you getting

the hunger pangs that result in fast

1:21:061:21:10

food. I do not eat great when I am

away but I enjoy kicking when I get

1:21:101:21:16

the chance. My mum and dad are big

cooks as well.

Do you know how they

1:21:161:21:20

are getting on at home?

They are

making the pudding as we speak.

They

1:21:201:21:26

are not doing this, cooking along?

Hopefully, they might be doing the

1:21:261:21:33

pasta.

But they are very interested

in the butterscotch sauce. Tell us

1:21:331:21:35

about the last time you visited

them?

Well, my mum and dad like

1:21:351:21:41

interactive television experiences.

Last Easter I went home on a

1:21:411:21:46

Saturday night to surprise my

parents, they did not know I was

1:21:461:21:50

coming. I got in on Saturday night,

my mum and dad were watching

1:21:501:21:54

television, but they were both sat

in office chairs facing away from

1:21:541:21:59

the telly. Is that how they sit

normally? Never. I asked them what

1:21:591:22:04

they were doing, and it turned out

that my mum and dad were watching

1:22:041:22:09

The Voice, and playing along at

home. That is great. My mum was

1:22:091:22:15

really is because my dad had not

turned around once, she thought they

1:22:151:22:19

were all terrible.

Do they watch

Love Island?

Yes, which as you can

1:22:191:22:26

imagine, is a bit awkward. Do you

know when you're a kid and you're

1:22:261:22:28

watching a movie and it is a kissing

scene coming on, and you just want

1:22:281:22:35

the sofa Tuohy Diop, I have that

with my mum and dad but I am talking

1:22:351:22:39

them through it.

Do you remember the

first live show that they came to?

I

1:22:391:22:42

do. It was the final of the Scottish

comedian of the year. It was my

1:22:421:22:52

savings ever show at the old fruit

market in Glasgow. They came along,

1:22:521:22:57

very supportive. My dad came up to

me afterwards. He has totally

1:22:571:23:01

thought it went. He said, you were

very nervous.

It is a change, doing

1:23:011:23:08

voice-over to live.

How do you cope

with the nerves? I love it. We were

1:23:081:23:13

saying error about the open kitchen,

that Spanish-style open kitchen.

1:23:131:23:18

That is very similar to stand up. I

love the immediacy of it. You tell a

1:23:181:23:25

laugh -- you tell a joke and get a

laugh. Stand-up has always been my

1:23:251:23:30

main passion. I am doing presenting

and writing but I love dealing with

1:23:301:23:35

the audience. Not all the time.

Sometimes on a Saturday after too

1:23:351:23:39

much of your wine it can be hard. I

do not get as nervous as I used any

1:23:391:23:43

more. It is what I do know, if you

know what I mean.

Thoroughly

1:23:431:23:49

enjoyable, actually. Let's just

recap. The scallops are nearly done.

1:23:491:23:55

I bet that colour and the

langoustines. This is a root

1:23:551:24:01

vegetable that you have stripped

down. If you would put those in

1:24:011:24:06

boiling water, that would be great.

In here, we will add a little bit of

1:24:061:24:12

butter at.

Three amazing shouts

making the pasta. Making it look so

1:24:121:24:18

easy. It is so fun. It is a simple

dish, it does not generally require

1:24:181:24:23

three chefs. Dinner parties

featuring your stand-up? If I am

1:24:231:24:28

honest with you, they annoy me.

Dinner parties? I used to go to

1:24:281:24:32

nightclubs. You are 30 now. I am 30,

I go to dinner parties. There is

1:24:321:24:39

never enough wine.

I will give you

my number.

Do you know that horrible

1:24:391:24:45

thing if there are four of you and

your sharing a bottle of wine, there

1:24:451:24:49

seems to be this weird sort of

contract that you lock yourself into

1:24:491:24:53

with everyone where no one is

allowed to top up the glass until

1:24:531:24:56

everyone else has finished. What

contract is that? Have you never

1:24:561:25:00

been in this situation when you're

just watching everyone, shut up,

1:25:001:25:05

drink your wine. I want to top up my

glass. People that drink wine too

1:25:051:25:13

slowly, it is the worst thing in the

world.

I give you full permission to

1:25:131:25:17

grab the bottle. It is bad for

others and yourself.

Sometimes I

1:25:171:25:21

give them a top up and then I will

fill my glass. You can justify it in

1:25:211:25:25

your head. I am taller than you, I

weigh more than you, I am Scottish,

1:25:251:25:30

I need this. I used to be fun, and

now I go to dinner parties. I have

1:25:301:25:38

got friends know that do things

before work.

Like what? Go to the

1:25:381:25:42

gym.

I do not get that. It is like

more work.

After sleep, before work.

1:25:421:25:51

But your work starts quite late, to

be fair.

If I am doing nothing

1:25:511:25:55

before work, that is bad. I start

work at 8pm and I am still

1:25:551:26:00

struggling.

Is it an endurance,

being on the road? Do you have to

1:26:001:26:05

maintain a healthy resume?

I really

do not. I really wish I did. Again,

1:26:051:26:10

it is that thing we are talking

about. This idea of social media,

1:26:101:26:14

and everyone saying they are doing

so well. That affects your mental

1:26:141:26:19

health. Things like mental health as

well as physical, I get really

1:26:191:26:24

affected by it. Not drinking enough

water or eating healthily and. It is

1:26:241:26:29

something I genuinely want to work

on.

But it is so hard.

Your

1:26:291:26:35

girlfriend is on that?

She is all

over that. Let's stop for a minute

1:26:351:26:39

and talk about your glamorous

girlfriend. She is very glamorous.

1:26:391:26:44

She has given you something of a

makeover. When I was watching video

1:26:441:26:48

clips of you there is quite a

progression in style and the general

1:26:481:26:51

look. It is almost like an angle

going up.

If you watch my video is

1:26:511:26:58

for the year it looks like the

evolution of man. I did not know

1:26:581:27:04

about things like that, you can add

any shirt.

Have you ever done that?

1:27:041:27:09

Not personally. You can shave. --

iron a shirt. It is dead good, it is

1:27:091:27:21

fun.

It makes you feel nicer.

If you

do the shirt? Yes, you make an

1:27:211:27:25

effort and feel good about yourself.

Nothing too drastic.

What?

Right,

1:27:251:27:33

where can we see a?

What has just

happened? It was just like the

1:27:331:27:39

evolution of man. It makes you feel

better if you tidy up your shirts.

1:27:391:27:45

It does.

You mocking me on BBC One?

I want to know how your parents are

1:27:451:27:52

getting on, cooking along cool --

cooking along.

Mum and dad, message

1:27:521:27:59

how they cook along is going.

Some

of that on top, some sauce.

Where

1:27:591:28:05

can we see you next? I am all over

the country. I am doing a big one,

1:28:051:28:11

the 22nd of March. Thank you. I am

at the Apollo in Hammersmith. That

1:28:111:28:18

is a big venue? Last year I went to

Exeter and the people came. So the

1:28:181:28:25

fact I am doing the Apollo, it is

crazy and such an honour.

Live at

1:28:251:28:29

the Apollo.

They have all come to

your voice? And hopefully see my

1:28:291:28:36

face. I will not have drug wine in

the morning before the show.

Tucked

1:28:361:28:41

into that. I will run around

1:28:411:28:44

and say that is all from us today.

1:28:441:28:47

Thanks to all our studio guests,

Greg, Nieves, Olly and Iain.

1:28:471:28:49

All the recipes from the show

are on the website,

1:28:491:28:52

bbc.co.uk/saturdaykitchen.

1:28:521:28:53

Don't forget I've got more

Best Bites for you tomorrow

1:28:531:28:55

at 9.30am on BBC Two.

1:28:551:28:56

Have a great weekend.

1:28:561:28:57

Bye!

1:28:571:29:01

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