03/06/2017 Saturday Kitchen

That is disappointing. Well, you can change that.

So, put the eggs down. The clocks on the screens, please. I know we are

short of time but, come on, you ready? Three, two, one, go!

I love this. We get the best chefs in the country on this show, and

give them an omelette and look what happens! Oh, that is not an

omelette! Have you ever seen an omelette come out of this kitchen?

Never! Never! I did one once! Mine's not cooked.

Very nice. Right, OK. So once again in the heat

of the moment. We got carried away. So apologies for any potential bad

language we may have used. Shall I try this? Yes. Go on. You

can get paid danger money. After this morning I won't get paid

any money! Nice eggs. It tastes nice.

Shall I try this bit here? The cooked bit. Not the raw bit.

That's the melted cheese. Oops, it's delicious.

OK. Anna... OK, Anna, you're on the board. How do you think you did?

Very badly. Two minutes. No, one minute? No speed, no speed from the

gallery, so you're not on the board! Tony, did you beat your time?

Possibly... What are we thinking? 2... 6... 5... 2... You beat your

record! Anna, you're going in the bin.

Sorry. How long did it take? Not sure.

So will Sophie get her food heaven, hot chocolate pudding

with raspberries and raspberry ripple ice cream or food hell,

We'll find what you at home voted for after Nigella Lawson shows us

If only I had known about this black and viscous liquorice liqueur

when I concocted this liquorice pudding first off, I would

However, I am happy enough with these lozenges.

I need a teaspoon of these little babies to start

I've got some water here, and really you just have to be

patient enough to wait five minutes to let the liquorice dissolve.

Bit of a swirl will help it along, but to be honest, I don't mind if it

A few dark splodges in the pudding later are rather gorgeous.

Bitterness is part of the point of liquorice,

I'm having light muscovado in my pudding.

Adding cream to this turns the black into a deep buff-tone,

Frankly, I could drink this, but to turn it into pudding,

I need a cornflour mixture, I need to slake it,

which means a bit of cornflour, mixed to a smooth paste with milk.

Just a few seconds and it'll be thick.

What I normally do is cover these, and put them in the fridge to chill,

And there is something to be said for eating them straight away,

and what's more, although it does feel verging on the deviant, with

I don't mix it in, I just add with each spoonful.

When I can, I love, love, love coming to an Italian

deli, and right now, I'm here because I need some

fregola, which really, you don't find on the high street.

Now, what fregola is, is like a giant couscous.

It's often known as Sardinian couscous, but unlike ordinary

couscous, it's toasted when it's made, so it has a real roundness

and nuttiness of flavour, and what I need it for is my

Oh, the sound of a sizzle just makes me salivate.

I've got a shallot in with some olive oil.

This gorgeous terracotta coloured confetti.

Haven't quite finished the flavour base.

I feel I need an ungainly squirt of tomato puree.

I normally would NEVER add tomatoes to clams,

I like them "il bianco," as they say in Italy.

All-white, no tomatoes, but this is different.

It somehow keeps the lightness of tomatoless clams,

but brings a bit of brightness at the same time.

On top of all that flavour base, I'm adding a weakish chicken stock.

You could at this stage add wine, but I prefer vermouth.

It has a more mellow ring about it, you don't need to cook it for ages

If you've never come across fregola before, do not be afraid

The fregola won't take very long to cook, and in the meantime,

I always feel a link with our primeval past

It's a matter of moments, so I'm getting ready now.

I love it when the clams have opened, and the fregola is sort

of nestling inside the shells, on the cushions of clam.

This is so unlike anything you ever tasted, and yet

That is the magic of Italian cooking.

Right, time to find out whether Sophie

is getting her food heaven or food hell.

Food heaven could be hot chocolate pudding.

Russ Bray, raspberry sauce. Your parents did not want it. I know. And

this was fish pie. It does look beautiful. But it will be quite

creamy and that is not what you're into. Ready you think people at home

when? Gave my parents voted for food hell, I do not stand a chance. It is

not necessarily a reflection on you. Do not take it badly. Tony, where do

you think it has gone? I think it will be food hell. Anna? I am up for

the kill -- food hell as well. What about you at the end? I would choose

food heaven. The result is 55-45. 55% voted for hell. Again, a

reflection of the dish, not upon you as an actress. I blame my parents.

OK, fish pie. It is a nice fish pie. It did look beautiful. Thanks to be

one who took the time to Broad. Yes, thanks. I need some mash, could you

do that. I can read your mind. Shallots, but. Sweat them in some

Vermouth. In here we have got some milk, bay leaf, salt, pepper, onion,

just the flavour. We will chat in the fish. We will just took it very

gently. What is that? Monkfish, smoked haddock, some prawns, and

crayfish. They look like cartoons. These are in the rivers all over

Britain and they are a pest, so we need to be eating them. Sure. In

with the haddock. They are literally everywhere. These crayfish have been

brought in from the States and they have taken over, decimated the

rivers. They take over the native population of crayfish. The best

thing we can do is put them in a pie. Is there any fish that you

would not put in a fish pie? Or oily fish. No capers. There you go. I was

going to put some sardines in this and have their heads and tails

poking out, but to be honest, it started getting a bit busy so I took

them out. That is the beauty of rehearsals. Rather than going live.

Absolutely. Sophie, let's go back to your acting. When you look at an

acting role, like Peaky Blinders, how do you know you want to take it?

Is it trust and the writer? Yes, if you get a script and you keep

reading it, that is the first sign. If you put it down and make a cup of

tea, you probably have not connected to it. If you cannot get enough and

you want to know what happens next, you have some sort of relationship

with it and that is a good sign. Embarrassingly, I always start

speaking aloud in my living room. That is the signal. Are you always

an avid reader? Yes, I get carried away in the story. Is that

important? Yes, because you have to have an over vivid imagination to

believe that you are. I was reading that you love to sing and dance and

prance around as a child. Then you realise there was a job that

involved is. You could sure for a living. When I realised you could

get paid for that, I was sold. I never turned back. How much say do

you get in the character? We're going in the season four of Peaky

Blinders. How much say do you get? Steve Knightley writes it is really

collaborative. He wants to know what you think, but he has created this

whole world. He knows what he is doing. He knows where he wants the

character to go. He knows what he is happening to them even when they are

not on screen, I think. Doing something like Peaky Blinders is a

grave -- is a gift. It is brilliant, fun writing. This fellow has written

an awful lot. He was involved in Taboo. Yes. The trust is in the

writing. You would not look at a character and say, my character

would not be that? That old cliche. Sometimes you get quite protective

of your character. You come with an idea. Can I enter up to. Tony is

wandering around. What do you want? You did not get my message. It is

not there, the greater. It is usually there. Can we a greater? I

will do these eggs for you. Sometimes you turn up and you have

an idea. That is what is great, it is collaborative. Another actor has

an idea and it grows from there. Tony, we have got the shallots

sweated down and butter. Add the Vermouth. Yes. In with the flour,

and we will use the poaching liquor for the milk so it is a little bit

smoky, a little bit fishy, to going here. Let's have the save. You have

got the match going on, the Gruyere cheese. It is quite a wet mash. What

about the wine for this? Do not get it yet. Was it easy to match? Yes,

fish pie is a classic dish. You could go super traditional with the

Chardonnay. At I have gone with the different grape variety, I have gone

for a Chenin Blanc which has similar properties to Chardonnay. It takes

oak is quite well, oak barrels. It is not super aromatic. It has

similar qualities. You went to the effort of cooking all this? Yes. I

love cooking. Bless you. How is your cooking? It is amateur, but I love

it. I am an enthusiastic amateur. I obviously learned a lot since I

started doing the wine for Saturday Kitchen. We learn a lot about wine.

I am pleased to hear it. Normally I would see a recipe and skip over it

in a recipe book but with this I am forced to make it. Your boyfriend

must be thrilled? When do you cook, every Wednesday? It depends on how

did the chefs are getting the recipes in. OK. There is quite a

laugh in the corner from home economics. Let's get the sauce. Do

you want to get the wine? Have we got the mash? Beautiful. This is a

real bargain. It is the Tesco Finest Swartland. This is up and coming but

it is really established already, as a real Mac for loads of really cool

young gun winemakers. They are doing fantastic things in South Africa.

Chenin Blanc is South Africa's flagship white grade. They make it

beautifully. This is ?6 50. It is a bargain. Because it is fresh and

dried it will cut through the creamy flavours in the recipe. It was quite

an easy one? Yes, I could have gone with a richer version. But it is

summertime. I thought I would keep it bright and zany. It will still

have enough guts and depth to go with it. Right, I will put this in

the oven for about 25, 30 minutes. Just to glaze. Then, here we go,

over here. Have you changed your mind yet? I think it looks

beautiful, I take it back. You just would not eat it. I will have to.

Sadly, you're going to have to. That looks amazing. Gorgeous. This is

pretty hard. Do not burn your mouth. You have got lovely shoes on, so do

not get it on them. And white trousers. When do we see Jamestown?

And design at nine o'clock on Friday night on sky one. Cheers, thanks for

that. Tucked in, Sophie. Try your help dish. It will be really hot,

please do not burn your mouth. You're shooting,. Yes. As Europeans

wanted this so much, can we bring them on. Both of you. Come on,

traitors. It is really beautiful. Do not burn your mouth is. Very hot.

You were really game at digging in, Sophie. It is beautiful, I have to

say. Well, that's all from us today

on Saturday Kitchen live. Thanks to our fantastic

studio guests, Tony Singh, Anna Hansen, Jane Parkinson

and Sophie Rundle. All the recipes from the show

are on the website, And don't forget, Best

Bites with me, tomorrow