:00:00. > :00:11.Stand by for a mouth-watering menu of magnificent food
:00:12. > :00:14.Stand by for a mouth-watering menu of magnificent food,
:00:15. > :00:31.I'm Michel Roux and this is Saturday Kitchen Live.
:00:32. > :00:37.Joining me live in the studio today, the innovative Aktar Islam
:00:38. > :00:41.with modern Indian food from his Birmingham restaurants
:00:42. > :00:43.and all the way from Padstow the brilliantly creative
:00:44. > :01:04.Ready to go? Aktar, you are up first, what are you cooking for us?
:01:05. > :01:08.I have a lovely lovely smoked ox cheek and hispi cabbage.
:01:09. > :01:11.The interesting thing is the lovely smoky element.
:01:12. > :01:16.I can't wait. Paul, you are cooking second? We are
:01:17. > :01:23.doing a lovely Tuscan peasant pot soup, with wild garlic pesto. All
:01:24. > :01:25.the ingredients in this are in perfect in season right now.
:01:26. > :01:28.That sounds fantastic. And we've got some fantastic clips
:01:29. > :01:31.from some of our favourite BBC foodies - Tom Kerridge,
:01:32. > :01:33.Rick Stein, Nigel Slater Our special guest today
:01:34. > :01:36.is a truly fabulous comedian, writer and actress, starring in many
:01:37. > :01:39.hit series with her partner Dawn French and as the iconic Edina
:01:40. > :01:41.in Absolutely Fabulous. Let's crack open a bottle of Bolly
:01:42. > :01:54.for the amazing Jennifer Saunders. APPLAUSE
:01:55. > :02:00.Plause Oh! Are you really going to crack
:02:01. > :02:02.open that Bolly? Maybe later Just you and me.
:02:03. > :02:06.So, you're here as part of Comic Relief and going to help me
:02:07. > :02:09.bake later on, how are your skills in the kitchen?
:02:10. > :02:13.Tell us about it? One of the fundraising ideas that people can do
:02:14. > :02:18.this year for Comic Relief is to have a bake sale. They can go on the
:02:19. > :02:22.website to get a free fundraising pack to help with ideas, bunting,
:02:23. > :02:27.Andres piece. Basically have a bit of fun? Yes,
:02:28. > :02:32.and make some money. So we are making some biscuits? We
:02:33. > :02:38.are getting mucky later indeed. Lovely.
:02:39. > :02:45.And I'm going to be cooking your idea of food heaven and hell, so
:02:46. > :02:50.what is the idea of food heaven? I've been an idiot, haven't I,
:02:51. > :02:55.because my food heaven is roast poussin with langoustines but my
:02:56. > :02:58.food hell is tripe. Yum! Stop it! That is so mean.
:02:59. > :03:02.For your food heaven I am going to make roast poussin - baby
:03:03. > :03:06.First I'll roast the poussin with oil and butter.
:03:07. > :03:08.I'll cook shallots, garlic and chopped carrot
:03:09. > :03:09.with the fresh langoustines, slowly adding brandy,
:03:10. > :03:13.Then I'll serve the roast poussin with the langoustine sauce,
:03:14. > :03:25.That is more than I could have dreamed off!
:03:26. > :03:28.But if you get hell, then I will make a beautiful tripe
:03:29. > :03:32.I'll simmer honeycomb tripe with pork skin, bay leaf.
:03:33. > :03:34.I'll then sweat onion, garlic, add calvados, cider,
:03:35. > :03:38.Then I'll cut the tripe into small squares, dust in flour and fry.
:03:39. > :03:43.I'll serve with apple, raisins, fennel and a licorice powder.
:03:44. > :03:51.It's my other hell! That's two hells in there! Oh, no! Shut up!
:03:52. > :04:00.I might even plate it up in a cheffy, fancy way.
:04:01. > :04:06.That's another hell, the cheffy fancy thing!
:04:07. > :04:09.But you'll have to wait until the end of the show to find
:04:10. > :04:14.If you'd like the chance to ask any of us a question today then call:
:04:15. > :04:22.If I get to speak to you, I'll also ask you if Jennifer should
:04:23. > :04:24.have her food heaven or her food hell.
:04:25. > :04:27.But if you're watching us on catch up then please don't ring
:04:28. > :04:30.You can also get in touch through social media
:04:31. > :04:53.If you can finally cut up that cheek of pork.
:04:54. > :04:58.It is lovely. It is my favourite cut of meat. I'm
:04:59. > :05:05.getting on with the stew. So we have onion. We are chopping up onion,
:05:06. > :05:12.carrot. Quite coarsely. It will all go into a pot together.
:05:13. > :05:17.So, there's ox cheek, it needs long, slow cooking, doesn't it? That's
:05:18. > :05:22.right. So I put it in the oven for about 140 and Lee it for a couple of
:05:23. > :05:26.hours. Once it is ready, it's ready. The great thing about the dish, you
:05:27. > :05:29.put it together, put it in the oven and it's done.
:05:30. > :05:36.But there is a lot of preparation at the beginning? Well, it is simple.
:05:37. > :05:41.It is coarsely cut vegetables. And I'll put that in as well? That
:05:42. > :05:47.is the veal foot. It helps with the body of the sauce. Can I ask a
:05:48. > :05:55.question? You can. What's an ox? Where do you get it from, the cow?
:05:56. > :06:02.It is beef cheeks. We refer it as ox but it is showing my age, it is an
:06:03. > :06:08.age thing. An old cow! The make-up here is incredible.
:06:09. > :06:12.You're telling me! So the garnish for this is this beautiful hispi
:06:13. > :06:17.cabbage or pointed cabbage. You are going to blanch it down for
:06:18. > :06:20.me, and cook it off with shallots and Nigella seeds.
:06:21. > :06:25.Wonderful. So we will get a bit of colour on
:06:26. > :06:33.the ox cheeks or the beef cheeks and do the smoking process. For that we
:06:34. > :06:40.have a bit of charcoal... Or a Birmingham truffle! It's a lump of
:06:41. > :06:45.charcoal! Oh! I will put it on the stove and get it to smoulder. Once
:06:46. > :06:49.it is at that stage. Normally, I would get more colour on the cheeks
:06:50. > :06:56.but I'm going to whack it into the pot. We are getting coriander stalks
:06:57. > :07:04.in as well. What other cuts work with this, Aktar? Anything, shin,
:07:05. > :07:09.blade. Anything that is gelatinous.
:07:10. > :07:18.. That's it. There is the spices, and oil, there
:07:19. > :07:21.is cinnamon, cassia leaf, black cardamom and peppercorn.
:07:22. > :07:28.For the smoking we have the charcoal. On to that we are going to
:07:29. > :07:37.put a bit of black and green cardamom. Then this literally goes
:07:38. > :07:41.into the dish. We're going to get some clarified butter straight on
:07:42. > :07:47.top and we're just going to put a lid on it... That is ingenious. I
:07:48. > :07:53.love that idea. Where did that come from, that inspiration? On my
:07:54. > :07:58.travels, spending time in rural parts of India, where they don't
:07:59. > :08:04.necessarily cook on gas. So they are cooking on wood and coal, so it
:08:05. > :08:10.imparts the smoky flavour to the dish. For me, even though it is a
:08:11. > :08:16.by-product, it is part of the style of cooking.
:08:17. > :08:21.So it is just the aroma. Not heavily smoked but the lovely flavour.
:08:22. > :08:28.Exactly. That goes into the oven and we forget about it. After three
:08:29. > :08:33.hours we bring it out. Is this is a dish in your
:08:34. > :08:37.restaurant? Yes but a little more cheffy.
:08:38. > :08:40.I always have braising cuts and the smoking process is a signature part
:08:41. > :08:45.of what we do. It is always something that we will do.
:08:46. > :08:54.Wonderful. So you're planning a new restaurant, I believe? Something
:08:55. > :09:00.different? I have a pizzeria, that is at Selfridges, celebrating my
:09:01. > :09:09.love of pizza. No sliced pineapple on the pizzas?
:09:10. > :09:25.No, or and ittury chicken! Sorry, Paul! I love and ittury -- tandoori
:09:26. > :09:29.chicken on a pizza! Sorry, Paul, although I play do something special
:09:30. > :09:39.for you. So, the cabbage? That is just
:09:40. > :09:44.chopped and sweated down. We have the Nigella seeds and shallots as
:09:45. > :09:49.Yes, it adds a little bit of Indian flavour to it.
:09:50. > :09:52.If you'd like to ask a question then give us a ring now on:
:09:53. > :09:55.Calls are charged at your standard network rate.
:09:56. > :10:06.Great! And I've still got all of my fingers! We still need to squeeze
:10:07. > :10:10.that through to get rid of the water.
:10:11. > :10:15.A little more squeezing to get rid of the water and then into the pan
:10:16. > :10:20.with the shallots? Perfect. So the charcoal, well we have it
:10:21. > :10:26.over the grill but it could go over a naked flame? Yes, or a blowtorch
:10:27. > :10:31.to get it going. Once it is smouldering you can move on to the
:10:32. > :10:38.next stage. Simple. The ox cheek, obviously, once it is done, it has a
:10:39. > :10:42.lovely wobbly like jelly texture to it.
:10:43. > :10:47.Oh, that looks beautiful. That's exactly where you want to get
:10:48. > :10:53.it. I just need some chives finally
:10:54. > :11:01.chopped and we can do a dressing for the chicory as well.
:11:02. > :11:06.What is this here? This is chaat Marsala.
:11:07. > :11:12.It is a dressing or seasoning that is used in Indian street food.
:11:13. > :11:18.What's in it? It is raw mangos, that is what gives it the sourness. There
:11:19. > :11:23.is black pepper and volcanic salt. It has a little bit of heat to it
:11:24. > :11:30.but not too much and it is really fragrant.
:11:31. > :11:36.As a seasoning, instead of salt you can use that, it balances everything
:11:37. > :11:41.out. I think it is wonderful. It really gets you salivating.
:11:42. > :11:49.A few chives as well? Yes. I'll do them. I don't mind being the
:11:50. > :11:53.commi here! I will get the sauce and literally strain that off.
:11:54. > :12:00.I think we can start to dress. Are you happy with your sauce? The
:12:01. > :12:05.consistency of it? Yes. So you are passing it through a
:12:06. > :12:09.sieve. Hopefully, I will do the chives nice and thin. I don't want
:12:10. > :12:16.to get told off. If you sprinkle that over the cheek.
:12:17. > :12:19.That really does smell divine. Chives done.
:12:20. > :12:26.Perfect. Perfect! The sauce is done.
:12:27. > :12:39.It has a little heat in it. Right, there you go. Gosh, this is
:12:40. > :12:49.happening fast! There we go. Ge, that does smell good.
:12:50. > :12:50.OK, so, cabbage down. Mmm, lovely, vibrant, green, sweet
:12:51. > :12:56.cabbage. Beautiful.
:12:57. > :13:05.The chives on top? Yes, let's get a bit of colour on that.
:13:06. > :13:09.This goes just there... Wow! Sauce? We have our sauce.
:13:10. > :13:17.That looks terrific. Amazing.
:13:18. > :13:23.And then we have a few of the... A few of the lovely leaves to give
:13:24. > :13:27.texture and colour. Right, Aktar, what do we have here? That's my
:13:28. > :13:40.smoked ox cheek and hispi cabbage. Core! Mmm! Oh, yes! Here we go. That
:13:41. > :13:46.looks so nice. It is better than nice, trust me,
:13:47. > :13:52.this is truly amazing. It's lovely. Dive in. Get in there.
:13:53. > :13:56.You will not even need a knife. It literally... Look at that. Look at
:13:57. > :14:06.the colour of that, it is just gorgeous. OK. Here goes... Here
:14:07. > :14:13.goes... Sneechlt oh, yeah! Oh, stop! That is gorgeous. It's the perfect
:14:14. > :14:17.breakfast dish! For me, what's breakfast? It's beautiful.
:14:18. > :14:21.Aktar's awesome ox cheek needs a wine match, so we sent Olly Smith
:14:22. > :14:32.Not before he had a look around the Black Country Museum.
:14:33. > :14:42.I have come to Dudley to pick the wines but I could not resist looking
:14:43. > :14:49.around the Black Country living museum, it is splendid. The only
:14:50. > :14:54.snag is I feel underdressed. Time to say cups of history. -- soak up some
:14:55. > :15:20.history. With Aktar's awesome ox cheek you
:15:21. > :15:31.might follow the golden wine rule and pair meet with Malbec. As
:15:32. > :15:39.scrumptious as it is mighty, this wine from Argentina. But there is
:15:40. > :15:48.another wine, Las Lomas Shiraz from Chile. Ignition. This comes from an
:15:49. > :15:55.area south of the capital Santiago. A region famed for its hot days and
:15:56. > :15:59.cold nights and that lets the grapes Hank on the vine longer which gives
:16:00. > :16:05.succulents and concentration. The grape is Shiraz, which has the smoky
:16:06. > :16:13.and spicy character, spot-on for a dish like this, or the brave first
:16:14. > :16:21.barbecue of the spring season. The ox cheek has been braised. That
:16:22. > :16:25.softens the texture. This wine can work with the elements of the dish
:16:26. > :16:31.including the confit cabbage. The smoke in the dish comes from
:16:32. > :16:36.cardamom which resonates with this wine's smoky and spicy flare. And
:16:37. > :16:43.the spicy heat in the dish is subtle but there. This wine has the right
:16:44. > :16:45.fruity intensity to resonate. Aktar, here is to your outstanding ox
:16:46. > :16:51.cheek. Cheers. That is excellent.
:16:52. > :16:56.What do you think? It is a perfect pairing. You want something with
:16:57. > :17:04.body and it works well. There are a lot of flavours there and it goes
:17:05. > :17:14.beautifully. Lovely wine. A bargain. Really good. Paul, you are cooking
:17:15. > :17:19.shortly. I will do a wonderful broth of different vegetables I am sure
:17:20. > :17:24.are in the bottom of the fridge. Crying out to be cooked. Lovely
:17:25. > :17:29.smoked bacon, purple sprouting broccoli and wild garlic. A pot of
:17:30. > :17:30.loveliness. Wild garlic just coming into season.
:17:31. > :17:33.And there's still time for you to ask us a question,
:17:34. > :17:43.Or you can tweet us a question using the #saturdaykitchen.
:17:44. > :17:46.Time now to join Rick Stein on his adventures in the far east.
:17:47. > :17:59.He's in Thailand visiting a very unusual seafood restaurant.
:18:00. > :18:01.Now, this is something I've never quite seen
:18:02. > :18:11.I think all the burners were over there then.
:18:12. > :18:13.But what I really liked about it were these woks.
:18:14. > :18:15.It was absolutely seared on my eyeballs, these woks,
:18:16. > :18:19.and I went away, and about 18 years later, I got a wok like that
:18:20. > :18:22.in my own kitchen, so impressed was I with the heat and the speed
:18:23. > :18:27.But the thing that I really loved about this restaurant...
:18:28. > :18:30.Well, I suppose you could call it a restaurant, you might actually
:18:31. > :18:33.call it a supermarket, cos basically, you go right down
:18:34. > :18:37.the end there and choose your fish and choose your vegetables,
:18:38. > :18:40.then they bring it all back here and cook it for you.
:18:41. > :18:43.They give you a sort of suggestion of how to cook it but generally,
:18:44. > :18:50.Well, it's a tourist attraction, no doubt, inspired by...guess who.
:18:51. > :18:56.So, what you do is to select what you fancy
:18:57. > :19:01.from the fish market - maybe a grouper, maybe
:19:02. > :19:03.a few of these freshwater prawns, and some blue swimmer crabs,
:19:04. > :19:10.Basically, you buy whatever takes your fancy, then you go up
:19:11. > :19:13.to the checkout and be prepared for a pretty serious bill,
:19:14. > :19:17.Salvador Dali would have liked this place.
:19:18. > :19:24.The chefs and the gas fires that blow like jet engines quickly cook
:19:25. > :19:30.From what I could make out, beautifully done split
:19:31. > :19:33.prawns with turmeric, clams in oyster sauce,
:19:34. > :19:36.the meat from the mud crab, cooked with egg and more
:19:37. > :19:44.And finally, the grouper, hard-fried - the most
:19:45. > :19:52.It's a place definitely worth a visit, but maybe just the once.
:19:53. > :19:56.It was all a bit big and overwhelming.
:19:57. > :20:04.Pounded chilli and garlic, then dried shrimp.
:20:05. > :20:08.Now, this was cooked by Charoensi, who was taught by her mum.
:20:09. > :20:12.That's very rare to find in a five-star hotel.
:20:13. > :20:14.She's added peanuts, chopped up French beans, and tomato,
:20:15. > :20:22.This salad would be in my top five dishes in Asia.
:20:23. > :20:29.When you see fish sauce, then lime juice isn't too far behind.
:20:30. > :20:32.The key to it all is shredded green papaya.
:20:33. > :20:36.This salad is so refreshing, sour and hot.
:20:37. > :20:38.Paradoxically, all that chilli and sourness seems to cool you down
:20:39. > :20:44.It makes the perfect accompaniment to a very famous
:20:45. > :20:58.It's really quite mild, which is unusual for Thailand.
:20:59. > :21:01.Its origins, actually, are India, and "masaman" means Muslim curry,
:21:02. > :21:05.but it's a very typically Thai dish now.
:21:06. > :21:09.And it partners very well, I think, this papaya salad, which,
:21:10. > :21:12.of course, is searingly hot, but like all eating in Thailand,
:21:13. > :21:14.everything comes together and you just take what you like
:21:15. > :21:23.and actually balance things yourself.
:21:24. > :21:27.'When I got home, 'I decided to make this curry the way
:21:28. > :21:29.Charoensi taught me, using chuck steak.'
:21:30. > :21:31.In goes some coconut milk, a couple of whole cinnamon sticks,
:21:32. > :21:34.and the thing that really matters to me are these black cardamoms.
:21:35. > :21:37.They're not like the green cardamoms - they've got a lovely smoky
:21:38. > :21:39.flavour which will come out in the final dish.
:21:40. > :21:52.I'm just gonna stir all that lot in now.
:21:53. > :21:55.The great thing about this dish is it's so easy to make.
:21:56. > :21:57.I mean, all you need to worry about really,
:21:58. > :22:01.cos this is just now left to simmer for about two hours with the lid
:22:02. > :22:05.partly covered, is to make a really, really good musaman curry paste.
:22:06. > :22:08.Now I'm going to roast, or dry-fry, pan-fry these
:22:09. > :22:13.First of all some chillies, Kashmiri chillies, and then some
:22:14. > :22:23.I mean, the point of roasting all these is it just gives it
:22:24. > :22:26.an incomparable toasty flavour, the curry, and you can buy...
:22:27. > :22:29.Er, sorry, that was mace in there then.
:22:30. > :22:32.You can buy musaman curry paste but you can't beat doing this
:22:33. > :22:36.sort of thing yourself, it really makes so much difference.
:22:37. > :22:38.Some cloves in there, some cinnamon, and finally,
:22:39. > :22:45.These are the seeds from green cardamoms this time,
:22:46. > :22:47.not the black cardamoms that I used earlier.
:22:48. > :22:51.So, just turn that around and just let the colour...
:22:52. > :22:53.er, colour as well as the aroma develop.
:22:54. > :22:58.That's a good Nigella word - gorgeous, I like that.
:22:59. > :23:01...gorgeous aroma that comes from these toasted spices.
:23:02. > :23:04.Don't want to go on too far, else otherwise you'll burn them.
:23:05. > :23:08.I always think a good meat curry needs toasted spices,
:23:09. > :23:12.but generally, for a fish curry, I favour not toasting them,
:23:13. > :23:16.So, that's really hot, so now I'm gonna tip those
:23:17. > :23:21.into a spice grinder and grind them all up.
:23:22. > :23:24.And the chillies are a bit...
:23:25. > :23:36.I fried off onion and garlic and then I add
:23:37. > :23:40.Not different, really, to adding anchovies
:23:41. > :23:48.Then in go those ground spices, which I mix in with the fried
:23:49. > :23:51.onions and garlic and put that into the food processor.
:23:52. > :23:53.I add chopped lemongrass, slices of ginger and finally,
:23:54. > :24:02.The beef has been gently simmering in that mixture of coconut milk,
:24:03. > :24:04.cinnamon and cardamom for nearly two hours,
:24:05. > :24:09.I remove it and add some potatoes, which need to cook for about 15
:24:10. > :24:18.So, in with this wonderful, wonderful musaman paste.
:24:19. > :24:27.This is actually what I'd call tamarind water,
:24:28. > :24:30.so I've taken the paste, which quite often has seeds in it,
:24:31. > :24:33.mixed it with a bit of water and put it through a sieve.
:24:34. > :24:36.It's a really important part of this curry.
:24:37. > :25:02.So I'm putting in some fresh basil, just torn up, and some
:25:03. > :25:08.Just gives a lovely little crunch right at the end.
:25:09. > :25:12.So there it is, the musaman or masaman curry.
:25:13. > :25:14.A Thai dish, no doubt, but one that would not exist today
:25:15. > :25:18.had it not been for those early Arab traders who introduced Muslim
:25:19. > :25:31.And he'll be back next week with another foodie adventure.
:25:32. > :25:33.Saturday Kitchen is teaming up with Comic Relief this year.
:25:34. > :25:37.Red Nose Day is fast approaching, so Jennifer is going to help us
:25:38. > :25:53.Fundraising. And this beautiful apron. Can I show the lovely apron
:25:54. > :26:02.is available and everything is available on the website. It looks
:26:03. > :26:10.like your dog. It looks exactly like my dog Olive. Everything is
:26:11. > :26:14.available on the website. Available through the website, wonderful. We
:26:15. > :26:19.have to bake biscuits. This is all about making biscuits and we roll-up
:26:20. > :26:28.our sleeves. But, brown sugar, egg yolk. Separating back. Everyone can,
:26:29. > :26:32.to fundraiser, do a bake sale and we are encouraging people to bake and
:26:33. > :26:40.make money from baking. Are we putting the yolk in? The yolk. A
:26:41. > :26:49.pinch of salt. And we are in there. Then you have to really get all of
:26:50. > :26:57.that mixed in. That is correct. Does the flour go in at some point? It
:26:58. > :27:01.goes in at the end. If people go on the website there is a fundraising
:27:02. > :27:12.pack which will help with recipe ideas and things they can do to have
:27:13. > :27:18.a bake sale. LAUGHTER. I think you are enjoying this. I am.
:27:19. > :27:25.Do you do baking at home? No. It is the flour. It goes everywhere. You
:27:26. > :27:32.have honey. Honey in as well which gives you extra flavour. Yours is
:27:33. > :27:35.now looking good. Yes. It is looking smooth, like a machine has done it.
:27:36. > :27:43.You are a machine. My fingers have done it. You are going to have a
:27:44. > :27:49.bake sale challenge here. We shall see how these come out. People can
:27:50. > :27:55.send in pictures of their bake sale. What have you put in? We are adding
:27:56. > :27:59.the flour. I have cocoa powder because mine will be chocolate
:28:00. > :28:08.flavoured and a little bit of baking powder. This? Yes. OK. LAUGHTER.
:28:09. > :28:14.Why do you not have mark all over your hands? There will be no
:28:15. > :28:18.omelette challenge today. Aktar and Paul will compete in the Saturday
:28:19. > :28:29.Kitchen Take the Biscuit challenge. Oh, my word. Stop it. You are doing
:28:30. > :28:32.well. I am. Like a child. You bring it all together. I bring it
:28:33. > :28:42.together. Put the chocolate nibs in there. Who else is presenting and
:28:43. > :28:48.getting involved? Of course, March the 24th, it is Comic Relief night.
:28:49. > :28:53.A lot of comedians. It will be fun packed and full of comedy this year.
:28:54. > :28:58.Dawn and I are doing a spot and Graham Norton and all the regulars.
:28:59. > :29:08.It will be a fantastic night. This Saturday, tonight, at 6:45pm, there
:29:09. > :29:16.is Lets Sing And Dance For Comic Relief. . Who is in that? Tonight a
:29:17. > :29:27.couple of friends of mine called Helen and Harriet who are being
:29:28. > :29:31.Catriona and Fleur from AbFab. They have just treated into the show.
:29:32. > :29:39.Next week I will be on the judging panel. How have you done that? What
:29:40. > :29:45.has happened? What has happened that you have a tiny bit of stuff on one
:29:46. > :29:53.finger and I am just... Comic Relief is all about having fun. It is. If
:29:54. > :29:56.you do not want to make biscuits, you could have karaoke, you can
:29:57. > :30:04.fundraising different ways and it is all on the website. Wrapped in
:30:05. > :30:13.clingfilm. That is not going to happen, is it? You could. We are
:30:14. > :30:18.going to cook yours later, Jennifer. I would recommend maybe getting as
:30:19. > :30:21.much as you can off your fingers and giving your hands a wash. We shape
:30:22. > :30:29.it into any shape you want. We want as many people as possible
:30:30. > :30:32.to hold bake sales of their own. Send us a photo of them and tell us
:30:33. > :30:35.the amount you raised and we will show as many photos
:30:36. > :30:38.as we can on Saturday Kitchen Either tweet them in to
:30:39. > :30:55.@saturdaykitchen or email them Well, right! Well done, we got
:30:56. > :31:01.through that. Roll them up. Put them in the fridge
:31:02. > :31:09.and you end up with... Oh, look what I've made! I have fast-forwarded it
:31:10. > :31:18.little too quick there. Yes! This is the dough. We have made
:31:19. > :31:23.monster ones but you can make smaller ones. And what we do is cut
:31:24. > :31:30.a slice off like this. See?! Look at that! We have made big
:31:31. > :31:34.ones to make it easier to decorate later.
:31:35. > :31:41.It is actually quite easy. Yes, it is easy! If I had taken some
:31:42. > :31:45.time and care, I would have cooked mine like this.
:31:46. > :31:48.We are going to be having some fun later in the show and the chefs are
:31:49. > :31:53.decorating them. That's right.
:31:54. > :31:56.And they are a little competitive. The only thing is thankfully they've
:31:57. > :32:04.been practicing omelettes this week... I've made 46 omelettes this
:32:05. > :32:09.week. We're not even doing it! I'm happy I don't have to taste the
:32:10. > :32:15.dreadful omelettes! What is this plastic thing? It is silicone.
:32:16. > :32:23.It is a baking thing. So, that goes into the oven, and
:32:24. > :32:29.depending on the size of the cookie, it takes about 15 to 20 minutes at
:32:30. > :32:36.1.0. Would you like some? Of course! And
:32:37. > :32:43.the boys Somme Thank you very much! That is great. It is so simple! I
:32:44. > :32:49.don't know why I don't bake more, obviously! Why aren't I baking all
:32:50. > :32:52.the time?! That's the point, you have a bake sale. It is simple,
:32:53. > :32:54.easy, and really good fun and yummy. It is simple, easy,
:32:55. > :32:56.and really good fun and yummy. So what will I make for Jennifer
:32:57. > :33:00.at the end of the show? It could be her food
:33:01. > :33:02.heaven, roast chicken. First I'll roast the poussin
:33:03. > :33:04.with oil and butter. I'll cook shallots,
:33:05. > :33:05.garlic and chopped carrot with the fresh langoustines,
:33:06. > :33:07.slowly adding brandy, I'll serve the roast poussin
:33:08. > :33:19.with the langoustine sauce, But if you get hell,
:33:20. > :33:23.it will be tripe I'll simmer honeycomb tripe
:33:24. > :33:25.with pork skin and bay leave and then sweat onion,
:33:26. > :33:27.garlic, add calvados and cider, Then I'll cut the tripe into small
:33:28. > :33:32.squares, dust in flour and fry. I'll serve with apple, raisins,
:33:33. > :33:37.fennel and a licorice powder. But we'll have to wait
:33:38. > :33:42.until the end of the show Now it's time to catch
:33:43. > :33:46.up with Nigel Slater I must admit, I sometimes
:33:47. > :33:58.dread shopping. If I can find any excuse
:33:59. > :34:01.not to go, I will. I think that's another reason why
:34:02. > :34:03.I like growing my own veg. I can always improvise
:34:04. > :34:05.something from the garden You just walk round the garden,
:34:06. > :34:11.find a little bit of parsley, a little bit of thyme,
:34:12. > :34:15.actually, even a few of those. Sometimes, good ideas just come
:34:16. > :34:49.when you least expect it. But after a light snack,
:34:50. > :34:54.a hearty pud is in order. You can have a really good
:34:55. > :34:56.time putting opposite You can also make some delicious
:34:57. > :35:05.things to eat by putting opposite So, to satisfy my craving,
:35:06. > :35:11.I'm going to make a dish that delivers hot and cold
:35:12. > :35:16.in one mouthful. In deep summer I use blackcurrants,
:35:17. > :35:20.redcurrants or raspberries, and then, as the seasons change,
:35:21. > :35:22.I put in other things, Pop your fruit into a pan and add
:35:23. > :35:32.a generous amount of sugar, depending on how sweet
:35:33. > :35:44.your tooth is. Add enough water to
:35:45. > :35:46.half cover the fruit. Pop in a few cloves and a cinnamon
:35:47. > :35:49.stick if you have one. And I'm going to add a surprise -
:35:50. > :35:52.I'm going to put a bay leaf It sounds odd, but my
:35:53. > :35:56.mother always used to put I like to use vanilla ice-cream,
:35:57. > :36:07.but it's up to you. The richness of the plums
:36:08. > :36:11.and the ice-cream, but also, there's so much more because there's
:36:12. > :36:14.this wonderful thing of temperatures, the fact that,
:36:15. > :36:16.at the same time, you've got something blisteringly hot
:36:17. > :36:19.and freezing cold and it becomes Just make sure the fruit is piping
:36:20. > :36:31.hot and the ice-cream When I go blackberry picking,
:36:32. > :36:53.I always set out with a plan that I'll freeze a whole load to keep me
:36:54. > :36:56.going through the winter months. In reality, they hardly
:36:57. > :37:00.make it to the fridge, Yogurt, either goat's or sheep's,
:37:01. > :37:14.and whatever fruit's around - My Friday treat this
:37:15. > :37:26.week is roast duck. And I'm serving this rich meat
:37:27. > :37:33.with a very light citrus salad. Whenever I think of duck,
:37:34. > :37:39.I think of the smell of Chinatown. I love to season it with lots
:37:40. > :37:48.of salt, so the skin goes crisp. Plenty of black pepper and a little
:37:49. > :37:54.bit of Chinese five-spice powder. It gives the duck
:37:55. > :37:57.a wonderful aniseedy smell. Add a bay leaf or two and pop
:37:58. > :38:05.into a hot oven for around an hour. For the salad I'm going to use
:38:06. > :38:11.watercress, orange and grapefruit. Grapefruit's very, very useful
:38:12. > :38:15.for putting with anything So something like duck,
:38:16. > :38:20.which is the fattiest of all of the poultry,
:38:21. > :38:24.and whose flesh is really quite rich and gamey,
:38:25. > :38:31.grapefruit makes a perfect In this dish,
:38:32. > :38:36.because it's so soft... it's going to work very well
:38:37. > :38:42.with the crisp duck skin, too. I just use the succulent
:38:43. > :38:44.flesh from the segments, I find it easiest to push the knife
:38:45. > :38:51.down between the skin and the flesh Add peppery watercress
:38:52. > :39:09.and you have a perfect salad I know rocket's cool and trendy,
:39:10. > :39:23.but it'll never quite replace watercress for me,
:39:24. > :39:29.it's a different thing. A really hot oven should make
:39:30. > :39:32.the duck skin delightfully crisp, and the meat should be so tender
:39:33. > :39:35.it can easily be Bright citrus salad really cuts
:39:36. > :39:46.through the richness of the duck. I've got my peppery leaves,
:39:47. > :39:49.the sweet richness of The crunchy watercress stalks,
:39:50. > :39:58.the soft fruit, the crisp duck. There's all sorts of
:39:59. > :40:01.sensations going on in there. That's when it's easy to get
:40:02. > :40:06.overexcited about food, when there's so many different thing
:40:07. > :40:09.going on that all work together. I so want a little dressing for that
:40:10. > :40:12.All those little crusty bits of duck that have stuck
:40:13. > :40:18.to the roasting tin... ...once I've poured the oil off
:40:19. > :40:22.for my next roast potatoes, and while that's still hot,
:40:23. > :40:27.I'm going to spoon in a little of this juice and just swirl it
:40:28. > :40:34.round, just so that some The perfect start
:40:35. > :40:38.to a Friday evening. You could use chicken,
:40:39. > :40:47.but try the duck. Thanks Nigel and there's
:40:48. > :40:58.more from him next week. Tom Kerridge is in Yorkshire
:40:59. > :41:02.visiting a steelworks factory. steak sandwiches for the workers
:41:03. > :41:08.on some extremely hot steel. And there's no omelette challenge
:41:09. > :41:10.today, instead Aktar and Paul are going to take
:41:11. > :41:24.on the Saturday Kitchen Take the Biscuit Challenge - they have
:41:25. > :41:28.to decorate the cookies that we made earlier and Jennifer
:41:29. > :41:29.will judge the best one. And will Jennifer
:41:30. > :41:35.get her food heaven - Or will it be hell - honeycomb tripe
:41:36. > :41:39.with fennel and raisins? We'll find out later what the studio
:41:40. > :41:54.chefs and callers have decided. Do you mind if I take this off! Go
:41:55. > :42:01.on but it suits you, Paul, it suits you.
:42:02. > :42:08.. Great. How are you? Great. I'm really looking forward to this one.
:42:09. > :42:12.Great. As we can see, there are some amazing ingredients here, pretty
:42:13. > :42:18.much what most of us will have in our fridge right now.
:42:19. > :42:23.Hope so! So, we are going to put a little oil in a pan. And I'm going
:42:24. > :42:26.to start this. But we're going to use a pressure cooker style of
:42:27. > :42:32.cooking. That is interesting. Exactly that, a
:42:33. > :42:35.lot of people are scared of pressure cookers, because of the hissing.
:42:36. > :42:42.They think it's going to explode! That's it. That's exactly it. The
:42:43. > :42:47.feeling it's going to explode. But follow the instructions, the lid on
:42:48. > :42:51.nice and tight and you'll be good. What's the worse that can happen?
:42:52. > :42:57.Your kitschen is covered in food! It's not that bad, is it? It depends
:42:58. > :43:00.how close you are to it! But they wouldn't explode.
:43:01. > :43:08.The reason for them, people think what is the point to them but they
:43:09. > :43:16.cook at a really high temp tower. It cooks it fast. This whole thing
:43:17. > :43:21.cooks in ten minutes. You get a delicious meal when you goat home
:43:22. > :43:28.from work, really quick. And they lock in the flavour. And what you
:43:29. > :43:33.will see at the end of here, which is really, really nice, is that
:43:34. > :43:38.where it is under pressure, the stock that we put it really
:43:39. > :43:42.penetrates through the potato and the pasta.
:43:43. > :43:47.It intensifies the flavours, doesn't it? Absolutely.
:43:48. > :43:51.So here is the lovely pancetta, roasting down. And I've put in there
:43:52. > :43:57.the skin. The rind? Absolutely. But if you
:43:58. > :44:03.want you can dice it up. As it is cooked under the pressure it is
:44:04. > :44:08.going to be lovely and soft. Right, I will take the vegetables
:44:09. > :44:15.there, thank you. So we've got leeks, carrots, a red onion and a
:44:16. > :44:20.stick of celery. And there is no ponceyness. You just want a really
:44:21. > :44:29.rough dice. Just so it is all the same size. That's it. We're not
:44:30. > :44:34.looking for cheffy cooking. OK, that is cool.
:44:35. > :44:40.I'm not implying anything. It sounded as if you were... But I
:44:41. > :44:48.think that Jennifer will be pleased, she doesn't like food that is poshed
:44:49. > :44:55.up or fancied up! I just don't like small food! No, a bit of garlic,
:44:56. > :45:01.rubbed up, to get the oils out of it. Already it smelling incredible.
:45:02. > :45:08.So I will add a pinch of salt. Like all cooking we are starting the
:45:09. > :45:11.seasoning, we are not finishing the flavour but extracting the seasoning
:45:12. > :45:17.right from the beginning. What is happening in your life at
:45:18. > :45:23.the moment, sir? We have done a big refurbishment.
:45:24. > :45:27.Oh, potatoes! Yes, a big refurbishment on Number 6. We added
:45:28. > :45:34.a bar, a new pastry and savoury kitchen. So evolved it. I've been in
:45:35. > :45:39.Padstow for over ten years. I think you have found something hidden? You
:45:40. > :45:48.have found something hidden behind the walls? Yes, newspapers from
:45:49. > :46:00.1880. A page was old horse carts. One was like a dessert we do A Trip
:46:01. > :46:07.To the Fair ground. And it is exactly the same as the design on
:46:08. > :46:17.the dessert we use from 1880. Lovely.
:46:18. > :46:28.This is wild garlic, basil, pine nuts, crushed down. And we put this
:46:29. > :46:35.in. It is a tablet of goodness. Wild garlic, right in season. Is it
:46:36. > :46:42.believe? Just believe. Have you seen them before? You start to see chefs
:46:43. > :46:47.hanging around in the morning in fields, that is it. I keep trying to
:46:48. > :46:59.plant. Everything in the cupboard, dried pasta. I am going to add
:47:00. > :47:05.sherry vinegar. Acidity. Absolutely. We have wild garlic, basil, toasted
:47:06. > :47:13.pine nuts, a pinch of salt. Lemon zest and lemon juice. If you wanted
:47:14. > :47:17.to make it more towards fish you could use fish stock and finish with
:47:18. > :47:25.prawns and fish. Make it what you like. It is a base. In we go with
:47:26. > :47:32.the beef stock. What else is happening in Padstow? We have done a
:47:33. > :47:39.lot recently. Last year, two years ago, we bought a hotel, which had
:47:40. > :47:45.been there a long time. We shut it down for a year and refurbished it.
:47:46. > :47:51.I think we made six beautiful bedrooms to complement what we do at
:47:52. > :47:55.the restaurants. It is nice because we are a holiday destination to
:47:56. > :48:01.offer people accommodation as well. The stock has gone in. Now
:48:02. > :48:07.everything is in there. These ingredients go in. Tomatoes. These
:48:08. > :48:15.are super, super important. But the vine in, as well. That is where the
:48:16. > :48:24.flavour is. And again, crushed them like that. Not on your shirt.
:48:25. > :48:30.Careful! Squeeze them in. You would think that was a red nose. Such a
:48:31. > :48:37.high temperature, they will break down. The lid goes on. And that
:48:38. > :48:46.cooks, once it starts hissing, cook for ten minutes and it is done. If
:48:47. > :48:59.you would like to try this or any other recipe then visit our website.
:49:00. > :49:05.That cooks under pressure. And that is what happens. It looks beautiful.
:49:06. > :49:13.Really great. All of that has happened in ten minutes. It is
:49:14. > :49:21.unbelievable. We are just going to pick out... The bouquet garni has
:49:22. > :49:26.done its job. Pork rind did its job. It has given us a wonderful... The
:49:27. > :49:32.tomato vines have done their job. These flavours have been layered up.
:49:33. > :49:39.Wonderful. That is the broccoli. That can going. The leaves are
:49:40. > :49:44.tender. There is no waste. And now it becomes really healthy. The
:49:45. > :49:48.delicious green vegetables going in. These are cannellini beans. I am
:49:49. > :49:54.sure they are in every household, probably since 1994! Get them in.
:49:55. > :50:05.You could use chickpeas. You could, and swap bacon for chorizo. We will
:50:06. > :50:12.take basil and parsley. It goes in at the last seconds to keep the
:50:13. > :50:13.vibrant flavour and. Absolutely. Like so. The pesto is looking
:50:14. > :50:32.beautiful. Any shape to pasta? In with the chives. We need a ladle.
:50:33. > :50:40.The spinach goes in. The herbs, as well. Do not hammer them into the
:50:41. > :50:44.board. Slice through and release the oil. Get the flavour into the pan,
:50:45. > :50:55.not the chopping board. Spinach as well, please. Those greens take a
:50:56. > :51:01.matter of seconds to cook. Delicious. Look at that. The
:51:02. > :51:05.smell... Just put it in the middle of the table for the family.
:51:06. > :51:23.Delicious. My tummy is rumbling. That is good. Final taste. Wow. Yes,
:51:24. > :51:30.please. It looks hearty. The colours. It is packed full of
:51:31. > :51:43.flavour. Get near the top like that and get those lovely juices. Loads
:51:44. > :51:54.of Parmesan. Savary. I thought there would be cheese.
:51:55. > :52:01.All over the top. A dollop of pesto. Extra virgin olive oil to finish on
:52:02. > :52:05.the top. Smashing. What have we got? That is a Tuscan inspired peasant
:52:06. > :52:19.pot soup. That really does smell and look
:52:20. > :52:26.beautiful. Look at that! If you would like to cut... I will cut some
:52:27. > :52:32.bread, Jennifer. And we will serve a little bit of this. It is piping
:52:33. > :52:46.hot, so do be careful. Jennifer, try it. I will carry on carving. Dive
:52:47. > :52:55.in. Spoon, there we go. Michel playing dad. Brilliant. The good
:52:56. > :53:01.thing is you have used pasta. You could substitute it for lentils,
:53:02. > :53:06.barley. The flavour. Ten minutes in a pressure cooker. It
:53:07. > :53:07.is absolutely gorgeous. Pressure cooker. May have to go over that.
:53:08. > :53:10.Okay, let's head back to Dudley to find out what Olly Smith has
:53:11. > :53:36.chosen to pair with Paul's perfect pot soup.
:53:37. > :53:46.With the Tuscan peasant pot a red wine with enough tang for the
:53:47. > :53:52.tomatoes and richness for the beef stock, you could choose something
:53:53. > :53:59.like this, but by heading south to Sicily you can find wine full of
:54:00. > :54:03.flavour to save you more. I am selecting this award-winning Nero
:54:04. > :54:07.D'Avola Syrah. Here comes the sun. This comes from Sicily, the largest
:54:08. > :54:13.island in the Mediterranean which continues to evolve as a brilliant
:54:14. > :54:17.place to hunt top wine. It is hot and sunny which is perfect for
:54:18. > :54:26.ripening grapes like this, creating bright and rich red wine. It has
:54:27. > :54:34.been blended with Syrah to add spice which is spot-on for spicy dishes
:54:35. > :54:40.like Paul's. The dish is robust with pasta and vegetables and be stopped.
:54:41. > :54:44.This has the perfect consistency to balance. There are tangy flavours
:54:45. > :54:53.from the garlic, pesto, tomatoes, sherry vinegar. It is this wine's
:54:54. > :55:01.fruity vibrancy that is spot-on. The Mediterranean herbs, rosemary, thyme
:55:02. > :55:08.parsley. This matches the flavour is thanks to its rich, fruity
:55:09. > :55:14.brightness. Your dish is the five Ds and all of them delicious.
:55:15. > :55:21.Five Ds. I love that man. That is a real bargain. This soup is amazing.
:55:22. > :55:28.It is lovely. Delicious. I have to say. The wild garlic is wonderful.
:55:29. > :55:33.It is everywhere. You do not even have to pay for it. Just go out and
:55:34. > :55:38.pick it. Be careful what you pick and make sure it is wild garlic. You
:55:39. > :55:43.scrunch up belief and it will smell of garlic, there is no mistake.
:55:44. > :55:59.People tweeting to say they enjoy the way you say chorizo. Do they?
:56:00. > :56:04."Choreetho". I have trouble pronouncing it. I pronounce it the
:56:05. > :56:10.French way. It is chorizo. It's time to call round
:56:11. > :56:13.to the Hairy Bikers. They're making the classic sweet
:56:14. > :56:28.treat, Viennese whirls. Believe it or not the British love
:56:29. > :56:33.affair with T started with coffee. In 1706 Thomas Twining bought a
:56:34. > :56:37.coffee shop in London. Because competition was fierce between the
:56:38. > :56:55.coffee shops he decided to diversify and guess what into? Tea. Tea
:56:56. > :57:01.inspired a new meal, afternoon tea. There is nothing like a cup of tea,
:57:02. > :57:06.food, and good conversation. Afternoon tea is a peculiarly
:57:07. > :57:10.British institution and I love it, there is nothing like a piece of
:57:11. > :57:20.cake and a good cup of tea. Four meals a day. The Hairy Bikers
:57:21. > :57:24.advocate four meals a day. Oh, yes. And it is afternoon tea classic we
:57:25. > :57:31.are cooking first in our Best of British kitchen. The Viennese have
:57:32. > :57:33.given us coffee, the Viennese waltz, and given their name to the melt in
:57:34. > :57:41.the mouth biscuit, the Viennese whirl.
:57:42. > :57:50.Start with 250 grams of plain flour and match the weight of flour with
:57:51. > :57:55.the weight of butter. Whack it in. It is great. In the mid-19th century
:57:56. > :58:02.the women would end up with a 19 inch waist because of the course a
:58:03. > :58:09.treat. How uncomfortable must it have been? They should have tried a
:58:10. > :58:16.Viennese whirl. Cornflour. This is the secret that makes a Viennese
:58:17. > :58:24.whirl crumble. Because cornflour takes up moisture. It is dry. Next,
:58:25. > :58:30.icing sugar. The only smoking sugar. 50 grams of cornflour and 50 grams
:58:31. > :58:33.of icing sugar. Using icing sugar instead of caster sugar gives you
:58:34. > :58:45.the fine melt in the mouth texture. And then, half a teaspoon of vanilla
:58:46. > :58:53.extract. -Ish. If you like vanilla you can use more. This is our homage
:58:54. > :59:03.to Madagascar. Then you put it on your mixer. What is your favourite
:59:04. > :59:12.biscuit? Ginger snap. I love a ginger snap. What is yours? The
:59:13. > :59:18.humble digestive. I like chocolate digestive, but really a plane
:59:19. > :59:23.digestive. Do you dunk, bite or slurp? I dug and slurp. You get the
:59:24. > :59:33.firm bit in the middle that has not reached. A Viennese whirl is cake
:59:34. > :59:41.and biscuit of two hearts. We must have symmetry and the size must be
:59:42. > :59:47.the same. I have made a template. The ink is on that side. I draw
:59:48. > :59:50.around and what we do is the batter that Mr King has thoughtfully made,
:59:51. > :00:00.you pipe it within the promoters of the template. I am going to put the
:00:01. > :00:07.lovely batter next into a piping bag because that is where batter mix
:00:08. > :00:09.lives. Let's start here. Start the piping bag working from the outside
:00:10. > :00:30.in a circular motion to the centre. Oh, Vienna! You little Viennese
:00:31. > :00:36.whirler! Like a whirling derviisher! That is OK! Now, look, don't worry
:00:37. > :00:40.if you struggle with the piping, they'll still look brilliant once
:00:41. > :00:44.they a baked. While Dave is doing that, I get on with the butter
:00:45. > :00:50.cream. It consists of butter, funnily enough! Icing sugar and a
:00:51. > :00:56.little vanilla extract. Put this into a bowl. 200 grams of icing
:00:57. > :01:01.sugar... And then you put butter in like that.
:01:02. > :01:11.100 grams of soft butter. A little bit of vanilla extract.
:01:12. > :01:19.28, that will give us 14 completed whirls. Oh! Look at that.
:01:20. > :01:27.At the minute it's like breadcrumbs but believe you me, it will go.
:01:28. > :01:34.There we are, you see! So we put them into a prove heating oven, 170
:01:35. > :01:42.degrees Celsius, for 12 to 15 minutes until lovely and golden.
:01:43. > :01:47.We Brits love a biscuit. A hot drink and a biccie is still an unrivalled
:01:48. > :01:52.partnership. Last year alone, over ?2 billion
:01:53. > :01:59.pounds worth of biscuits and crackers were sold in the UK.
:02:00. > :02:03.The name biscuit is coming from the lot inthat means bread twice cooked.
:02:04. > :02:14.We've been making them since the middle ages.
:02:15. > :02:22.In the 1980s, McVitie, Huntley Palmer started making biscuits.
:02:23. > :02:26.I think it's time. Beauties! Look at them.
:02:27. > :02:31.Oh, they're gorgeous, man! They need to cool on the trays for five
:02:32. > :02:37.minutes, then we'll move them to a cooling rack.
:02:38. > :02:43.They're Viennese whirls like no other.
:02:44. > :02:47.There you are, my dear fellow! Thank you, dear heartment
:02:48. > :02:52.As Viennese goes, Strauss would have loved them.
:02:53. > :03:07.Thank you! Place them on to a cooling rack the bottom side up.
:03:08. > :03:13.Next, fit the piping back with the butter cream with a nos eland start
:03:14. > :03:20.to whirl. # I hope you like jamming too. Now,
:03:21. > :03:25.look at that. That's a Viennese whirl.
:03:26. > :03:31.If you were going to be a whirl, you might as well be a whirl.
:03:32. > :03:39.Get well dressed up for the party. Check out those whirls, man! They
:03:40. > :03:45.would be a great idea for our bake sale. They really, really did look
:03:46. > :03:50.great. Now, let's speak to some of you at home. First it is Yasmin.
:03:51. > :03:56.What's your question, please? I have a baby leg of lamb that I am cooking
:03:57. > :04:00.for my elderly parents, so I want it succulent and melt in the mouth but
:04:01. > :04:04.I also want interesting spices as we're from India and I see that you
:04:05. > :04:10.have an Indian chef on the show today.
:04:11. > :04:14.Right! , so a leg of lamb you want a spice crust. So I do a spice mix
:04:15. > :04:24.with yoghurt. Have you got a cold or something?!
:04:25. > :04:28.It's my normal voice! Get coriander seeds, cumin seeds, crack it down
:04:29. > :04:36.with Kashmiri chilli, lemon juice and make a piece with mustard oil.
:04:37. > :04:43.Put that on the leg. Into a hot oven, get the crust going and then
:04:44. > :04:47.turn the temple tower down for about an hour-and-a-half and I think you
:04:48. > :04:53.will have a lovely leg of lamb. Heaven or hell? Well, for someone
:04:54. > :05:04.who has done so much for Comic Relief, it's got to be heaven! ! Oh,
:05:05. > :05:16.yes! This is from Claire, she lives to cockle sheds in Leigh-on-Sea in
:05:17. > :05:24.Essex. She asks how to cook them. I love cockles, I like them with
:05:25. > :05:31.vinegar. But, for me, a salad? A vongle? One of my favourite things
:05:32. > :05:37.in the world! Guys, you can take the noses off if you like! I haven't got
:05:38. > :05:46.one on, chef! I can't keep a straight face looking at you! Or you
:05:47. > :05:53.could cook them like a moules mariniere. Perfect.
:05:54. > :06:00.Another tweet, this is from Laney, watching the boxing later, could you
:06:01. > :06:06.give ideas for taste whying canapes. Nice and simple. I will try to go
:06:07. > :06:13.the whole way with this on. Simple, get lovely king prawns, a little
:06:14. > :06:17.curry seasoning, like salt, curry powder.
:06:18. > :06:25.Yes, I know, I'm speaking like Mr Bean. Breadcrumb them and serve them
:06:26. > :06:36.with chilli mayonnaise. Some sweet chilli jam. Deep fry them, simple!
:06:37. > :06:41.Easy for you to say without the nose.
:06:42. > :06:51.Our next caller is Barbara from Worcestershire! Good morning.
:06:52. > :06:57.Good morning. I have a brace of partridge, I was
:06:58. > :07:04.given them recently. Having plucked them. I want to do something special
:07:05. > :07:09.with them. Right, game face. Partridges, similar to the pot I
:07:10. > :07:13.cooked the broth in, make a stock using the partridge legs and the
:07:14. > :07:20.trimmings, the wings. Poach it first. So you don't dry it out. Take
:07:21. > :07:25.it out. Leave it. Bring to a simmer. Poach it off for 15 minutes. Let it
:07:26. > :07:30.rest, and then in the pan for the caramelisation, it is for the
:07:31. > :07:40.flavour, you are not cooking it in the pan. If it has the innards and
:07:41. > :07:48.livers, turn that into a pate, with beautiful wild mushrooms, shallots,
:07:49. > :07:53.garlic mushrooms sauteed off, and have that with the livers. Lovely,
:07:54. > :07:59.just gently fried. That is fantastic.
:08:00. > :08:04.Right, heaven or hell? I'm really sorry, Jennifer but it's got to be
:08:05. > :08:11.hell. I hate you! Rita from Cambridge, what would you like to
:08:12. > :08:23.ask? I have a box of crabs with very hard shells.
:08:24. > :08:31.I normally end up with cooking them and I end up with mush.
:08:32. > :08:38.For me, the velvet crab is a great crab for making a consomme. So break
:08:39. > :08:43.up the crab to little Petses with onion, garlic, fennel. A little
:08:44. > :08:49.sweet wine and then add lemon. Cover it with cold water and bring to a
:08:50. > :08:53.gentle simmer so it does not cloud. Simmer for half an hour and then
:08:54. > :08:58.pass it through a fine cloth or a sieve and a cloth and let it settle.
:08:59. > :09:05.Then the solids go to the bottom. Decant it and you should have the
:09:06. > :09:12.most heavenly stock that you can use to cook pasta in, or have a mug of
:09:13. > :09:16.it like that, of consomme, truly delicious.
:09:17. > :09:23.OK. Now, you sound lovely. You sound
:09:24. > :09:30.gorgeous! You sound nice! Risa, heaven or hell? A very cheffy,
:09:31. > :09:33.It's time for the Take the Biscuit challenge.
:09:34. > :09:35.You both have one minute to design your biscuits
:09:36. > :09:37.with the toppings and decorations in front of you.
:09:38. > :09:39.The best-looking biscuit will be chosen by Jennifer.
:09:40. > :09:41.Let's put the one minute clock on the screen
:09:42. > :09:51.You have some fantastic ingredients there.
:09:52. > :10:03.Three, two, one, go! Oh! Ares I see. You two are very competitive! We
:10:04. > :10:07.have your biscuits Jennifer, they are out of the oven. We are not
:10:08. > :10:09.going to use them as they are too hot.
:10:10. > :10:20.I am going to sell them. Absolutely. Sell them to them to the
:10:21. > :10:27.crew here! You have 30 seconds, chefs, take your time! Now, is this
:10:28. > :10:33.a comedy double act you are making? I hope so! Come on. 15 seconds, I'm
:10:34. > :10:40.guessing. A Smail? A happy face? 10 seconds,
:10:41. > :10:46.guys. Come on, Aktar. Nearly there. Nearly there.
:10:47. > :10:53.Oh, Aktar, Aktar! Three, two, one... That's it! Right.
:10:54. > :10:56.Move away from your biscuits! So. Let's move that one to here and that
:10:57. > :11:01.one to there. I think that looks terrific.
:11:02. > :11:03.Let's get rid of that. Can I look now.
:11:04. > :11:12.Yes. Oh! Oh! OK. So, a bit of hair here.
:11:13. > :11:20.A lovely double act. This is rather nice. I'm liking the hair. This...
:11:21. > :11:28.Oh,... ... I'm going with this one. Yeah! Oh, I'm so sorry! I'm sorry. I
:11:29. > :11:35.just thought the hair was rather good! Aktar has won.
:11:36. > :11:39.And there were some cookie heads? Where are the cookie heads? We have
:11:40. > :11:46.this wonderful, wonderful, we spent so much time and energy making these
:11:47. > :11:51.cookie heads, they're here! Aktar, I think this is you. Proud owner of a
:11:52. > :11:55.cookie with a head on it. My life is complete. I'll take it
:11:56. > :12:02.with me everybody where. Well done, you. Well done. It's
:12:03. > :12:10.incredible! This needs to be in an art gallery now.
:12:11. > :12:12.No, it doesn't! I got your brown eye, the blonde hair! I know. How
:12:13. > :12:16.did I get it so wrong. So will Jennifer get
:12:17. > :12:17.her food heaven, roast We'll find out which it will be
:12:18. > :12:21.after Tom Kerridge heads to a Yorkshire metal works to cook
:12:22. > :12:34.steak on a red hot steel. Now I think we all deserve a proper
:12:35. > :12:37.lunch, particularly if you're grafting like this lot here at this
:12:38. > :12:39.North Yorkshire steelworks. They need something hearty,
:12:40. > :12:42.so I've got a plan that will put Rumour has it that in the late
:12:43. > :12:47.1800s, in the golden age of steel, workers in Pittsburgh would take
:12:48. > :12:50.a piece of meat with them to work and then put it on the steel as it
:12:51. > :12:54.came out of the hot furnace to cook And I'm here to see
:12:55. > :12:57.if it actually works. It's not Pittsburgh,
:12:58. > :13:00.but this traditional old metalworks is about as close as I'm
:13:01. > :13:03.going to get. You know, that kind
:13:04. > :13:15.of hard-working metal smell. Now, lunch on a normal
:13:16. > :13:25.day would probably be a ropey old sandwich,
:13:26. > :13:28.so I want to give these boys a lunch to remember -
:13:29. > :13:30.a proper steak sandwich cooked So if you're going to be working
:13:31. > :13:44.here, we better get you some Not quite my usual chef
:13:45. > :13:52.whites, but then this ..is peel me just a few of these
:13:53. > :14:14.cloves of garlic and get it all grated on this
:14:15. > :14:16.little thing here. In that
:14:17. > :14:27.case, I want extra. Nicknamed black and blue
:14:28. > :14:30.because of its charred outside and rare inside,
:14:31. > :14:32.the Pittsburgh black and blue steak uses the cheaper
:14:33. > :14:34.tail end of the fillet, Anything that's called a power
:14:35. > :14:46.hammer I want to have a go on. I told you this was
:14:47. > :14:52.no ordinary kitchen. We're going to romp
:14:53. > :15:09.through these steaks. This one's
:15:10. > :15:32.for you, chief, all right? HE LAUGHS Perhaps stick to a rolling
:15:33. > :15:35.pin in your own kitchen. Perhaps stick to a rolling
:15:36. > :15:38.pin in your own kitchen. I tell you what, I've
:15:39. > :15:40.just had the most fun HE LAUGHS I hope you
:15:41. > :15:46.cleaned the hammer. I'm going to cover my steak
:15:47. > :15:53.in a quick fiery rub. You're not into this
:15:54. > :16:04.cooking malarky, are you? Add in some salt,
:16:05. > :16:09.oregano and bay leaves. A bit of mace, some garlic and some
:16:10. > :16:13.cracked black pepper. This is all big, intense flavours
:16:14. > :16:17.for big, intense cooking, which is what we're going
:16:18. > :16:19.to do here. Do you reckon the steak
:16:20. > :16:21.will stick to the steel? Chuck in some vegetable oil
:16:22. > :16:29.and give it a good mix, I'm cooking this on specially
:16:30. > :16:35.adapted steel, but take it from me, Now, that is what I'm
:16:36. > :16:40.talking about, boys. I think I'll leave the hot
:16:41. > :16:48.stuff to the experts, but I've got a crowd of hungry
:16:49. > :16:51.steelworkers to feed, Let's keep
:16:52. > :16:56.our fingers crossed. OK, so we have
:16:57. > :17:09.fire. This has gotta be better
:17:10. > :17:20.than a soggy sandwich. Well, it's definitely
:17:21. > :17:26.black on the outside, Everyone likes their
:17:27. > :17:31.steak nice and pink? I got to be honest with you -
:17:32. > :17:37.this has worked way better Well, I've won over
:17:38. > :17:55.the boiled egg man. Right, time to find out
:17:56. > :18:45.whether Jennifer is getting her food Roast chicken, langoustine, some
:18:46. > :18:52.brandy. But how could you say no to this? It is beautiful. Look, it
:18:53. > :19:06.opens up. It could be a swimming cap. That is beautiful. It could be
:19:07. > :19:13.the tripe with Calvados, apple, onion, fennel tops, which I know you
:19:14. > :19:23.love and golden sultanas. Sultanas cooked are a nightmare. We know the
:19:24. > :19:35.viewers went two heaven, one hell. It is down to these guys now. You
:19:36. > :19:43.need me now! Chicken. Yes! How can I let you down? Chicken. We are going
:19:44. > :19:49.for food heaven. Away with the tripe. Let's go with the chicken.
:19:50. > :20:03.There is a sigh of relief next to me. We have the baby chicken. In an
:20:04. > :20:08.ovenproof dish. The baby chicken get some seasoning. It is very hot. It
:20:09. > :20:19.is. A little bit of salt in the cavity. And we get a lovely bit of
:20:20. > :20:26.roast chicken on the go. The boys are preparing potato cake. Baked
:20:27. > :20:34.potato and scoop it out and keep the skins and deep-fried them
:20:35. > :20:39.afterwards. Then we have butter, spring onion and pan-fried in more
:20:40. > :20:45.butter. Paul is preparing the langoustine which we will do for the
:20:46. > :20:51.sauce. What else can you tell us about Red Nose Day? I have been
:20:52. > :21:01.doing it as long as my career has lasted. It started 1985. That is
:21:02. > :21:07.what, 30 something years. We have done it every single year. It has
:21:08. > :21:14.had extraordinary results. Has it changed over the years? I think it
:21:15. > :21:21.has become part of the fabric of the year. You have Sport Relief one year
:21:22. > :21:25.and Comic Relief the next year. It is something everyone knows about
:21:26. > :21:30.and everyone does together, which is rare these days. Everybody on that
:21:31. > :21:36.day knows it is Red Nose Day. Celebrate it and do something silly.
:21:37. > :21:44.Yes. People used to like to have barbs in baked beans. I remember
:21:45. > :21:50.those. -- a bath. But now people can do silly karaoke, dress up at
:21:51. > :21:53.school, have a bake sale. You can be as bonkers as you like. That is the
:21:54. > :22:05.secret, make it bonkers, have some fun. Poussin goes into hot oven.
:22:06. > :22:11.Every Saturday night, now, there will be Let's Sing And Dance For
:22:12. > :22:28.Comic Relief. At 6:45pm on the television. That looks nice? Are you
:22:29. > :22:37.spatchcocking? The langoustine. They look amazing. The chicken we take
:22:38. > :22:48.out and leave it to rest. It cooks about half an hour. You have a
:22:49. > :22:54.langoustine there. The chopped shallot, garlic and carrot added to
:22:55. > :23:02.the same pan. We are using the roasting juices to make the sauce.
:23:03. > :23:08.The shells are in. You have the chicken juices and the langoustine
:23:09. > :23:18.and then we get the rolling pin. And mash them up. Would you like to have
:23:19. > :23:32.a go? Yes, I will do that. Careful. And the potato cake is on? Spinach
:23:33. > :23:39.is on. You want to get the claws done. Don't worry about that, it is
:23:40. > :23:58.the head. That is where the juices are. Health and safety. Will it from
:23:59. > :24:05.-- flambe? Would you cook this at home, Jennifer? I sort of would like
:24:06. > :24:11.to cook this, yes. White wine as well. And brandy. Getting all the
:24:12. > :24:19.flavours to mingle and to lay up all the flavours. The biscuits turned
:24:20. > :24:23.out really well. They did and I will sell them off, my own private bake
:24:24. > :24:31.sale to the crew. CHEERING. Be prepared. The studio
:24:32. > :24:41.will be empty! Label runaway! No, they won't. -- they will run away. A
:24:42. > :24:50.little bit of cream. Bring it to the boil.
:24:51. > :24:56.If you are doing at home, let it simmer 20 minutes or so. Seeing as
:24:57. > :25:01.we do not have 20 minutes we will pass it through the sieve and put it
:25:02. > :25:05.into a really hot pan and that will finish off the reduction. That might
:25:06. > :25:16.flambe now. It may just splatter a bit. Very nice, very nice. How are
:25:17. > :25:30.we doing, boys? The chefs are good. The spinach is out. And drying. That
:25:31. > :25:34.is just... How is my sauce? Good. Nice and reduced. You have to be
:25:35. > :25:38.careful with the saucepans because they are very hot. It is like a
:25:39. > :25:55.volcano. Turn that down. That is hot. Really hot. And the sauce is
:25:56. > :26:00.reducing at 100 mph. Right. We add a langoustine there and they will
:26:01. > :26:09.finish off cooking and warm through. Adding butter as well. Warming that
:26:10. > :26:17.through. I am so happy I am having this. And
:26:18. > :26:23.I need the plate. We are not going to be too fancy with the dressing of
:26:24. > :26:38.this. Just a little. The lovely potato cake. Smashing. Looking good.
:26:39. > :26:45.A little bit of spinach. It is basically just wilted down. You do
:26:46. > :26:51.not want to overcook the spinach. The potato cake is really soft. And
:26:52. > :27:01.the chicken. We literally go through like so. And there we go. Make sure
:27:02. > :27:06.the string is off. Cut off the bones. See how would it is. It has
:27:07. > :27:13.had time to rest. We could put the whole chicken on if you are really
:27:14. > :27:19.hungry. I do not want to be greedy to eat a whole chicken! And some of
:27:20. > :27:25.the sauce. Taking the langoustine out. That is the genius. Langoustine
:27:26. > :27:31.and poussin. I would not have thought of that. It works really
:27:32. > :27:39.well. Beautiful. And the sauce. Lots of it. Flood the plate with the
:27:40. > :27:52.sauce. Because that sauce is delicious. There we go.
:27:53. > :27:58.B move this and grab cutlery and Paul, the glasses and I will get the
:27:59. > :28:06.wine. Died in. To go with this Olly Smith has chosen Errazuriz Wild
:28:07. > :28:14.Ferment Chardonnay. 2015, ?9 99 from Majestic. Diving. Go for it. It goes
:28:15. > :28:25.with the cookie, as well. You cannot help it! We are going to sell them.
:28:26. > :28:30.Have some of the roast chicken. It is delicious. Simply prepared like
:28:31. > :28:34.this... It is beautiful. And a lovely glass of wine that should
:28:35. > :28:38.complement the chicken. This is heaven, actual heaven. What a shame
:28:39. > :28:40.we did not get tripe! Well that's all from us today
:28:41. > :28:42.on Saturday Kitchen Live. Thanks to our great guests,
:28:43. > :28:45.Paul Ainsworth and Aktar Islam, Jennifer Saunders, and Olly Smith
:28:46. > :28:47.for the top wine choices All the recipes from the show
:28:48. > :28:50.are on the website, Next week it's Donal Skehan's turn
:28:51. > :28:54.to host and I'm back next month. Don't forget Best Bites
:28:55. > :28:57.tomorrow morning at 9.45am