04/03/2017 Saturday Kitchen

Stand by for a mouth-watering menu of magnificent food

Stand by for a mouth-watering menu of magnificent food,

I'm Michel Roux and this is Saturday Kitchen Live.

Joining me live in the studio today, the innovative Aktar Islam

with modern Indian food from his Birmingham restaurants

and all the way from Padstow the brilliantly creative

Ready to go? Aktar, you are up first, what are you cooking for us?

I have a lovely lovely smoked ox cheek and hispi cabbage.

The interesting thing is the lovely smoky element.

I can't wait. Paul, you are cooking second? We are

doing a lovely Tuscan peasant pot soup, with wild garlic pesto. All

the ingredients in this are in perfect in season right now.

That sounds fantastic. And we've got some fantastic clips

from some of our favourite BBC foodies - Tom Kerridge,

Rick Stein, Nigel Slater Our special guest today

is a truly fabulous comedian, writer and actress, starring in many

hit series with her partner Dawn French and as the iconic Edina

in Absolutely Fabulous. Let's crack open a bottle of Bolly

for the amazing Jennifer Saunders. APPLAUSE

Plause Oh! Are you really going to crack

open that Bolly? Maybe later Just you and me.

So, you're here as part of Comic Relief and going to help me

bake later on, how are your skills in the kitchen?

Tell us about it? One of the fundraising ideas that people can do

this year for Comic Relief is to have a bake sale. They can go on the

website to get a free fundraising pack to help with ideas, bunting,

Andres piece. Basically have a bit of fun? Yes,

and make some money. So we are making some biscuits? We

are getting mucky later indeed. Lovely.

And I'm going to be cooking your idea of food heaven and hell, so

what is the idea of food heaven? I've been an idiot, haven't I,

because my food heaven is roast poussin with langoustines but my

food hell is tripe. Yum! Stop it! That is so mean.

For your food heaven I am going to make roast poussin - baby

First I'll roast the poussin with oil and butter.

I'll cook shallots, garlic and chopped carrot

with the fresh langoustines, slowly adding brandy,

Then I'll serve the roast poussin with the langoustine sauce,

That is more than I could have dreamed off!

But if you get hell, then I will make a beautiful tripe

I'll simmer honeycomb tripe with pork skin, bay leaf.

I'll then sweat onion, garlic, add calvados, cider,

Then I'll cut the tripe into small squares, dust in flour and fry.

I'll serve with apple, raisins, fennel and a licorice powder.

It's my other hell! That's two hells in there! Oh, no! Shut up!

I might even plate it up in a cheffy, fancy way.

That's another hell, the cheffy fancy thing!

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of us a question today then call:

If I get to speak to you, I'll also ask you if Jennifer should

have her food heaven or her food hell.

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

If you can finally cut up that cheek of pork.

It is lovely. It is my favourite cut of meat. I'm

getting on with the stew. So we have onion. We are chopping up onion,

carrot. Quite coarsely. It will all go into a pot together.

So, there's ox cheek, it needs long, slow cooking, doesn't it? That's

right. So I put it in the oven for about 140 and Lee it for a couple of

hours. Once it is ready, it's ready. The great thing about the dish, you

put it together, put it in the oven and it's done.

But there is a lot of preparation at the beginning? Well, it is simple.

It is coarsely cut vegetables. And I'll put that in as well? That

is the veal foot. It helps with the body of the sauce. Can I ask a

question? You can. What's an ox? Where do you get it from, the cow?

It is beef cheeks. We refer it as ox but it is showing my age, it is an

age thing. An old cow! The make-up here is incredible.

You're telling me! So the garnish for this is this beautiful hispi

cabbage or pointed cabbage. You are going to blanch it down for

me, and cook it off with shallots and Nigella seeds.

Wonderful. So we will get a bit of colour on

the ox cheeks or the beef cheeks and do the smoking process. For that we

have a bit of charcoal... Or a Birmingham truffle! It's a lump of

charcoal! Oh! I will put it on the stove and get it to smoulder. Once

it is at that stage. Normally, I would get more colour on the cheeks

but I'm going to whack it into the pot. We are getting coriander stalks

in as well. What other cuts work with this, Aktar? Anything, shin,

blade. Anything that is gelatinous.

. That's it. There is the spices, and oil, there

is cinnamon, cassia leaf, black cardamom and peppercorn.

For the smoking we have the charcoal. On to that we are going to

put a bit of black and green cardamom. Then this literally goes

into the dish. We're going to get some clarified butter straight on

top and we're just going to put a lid on it... That is ingenious. I

love that idea. Where did that come from, that inspiration? On my

travels, spending time in rural parts of India, where they don't

necessarily cook on gas. So they are cooking on wood and coal, so it

imparts the smoky flavour to the dish. For me, even though it is a

by-product, it is part of the style of cooking.

So it is just the aroma. Not heavily smoked but the lovely flavour.

Exactly. That goes into the oven and we forget about it. After three

hours we bring it out. Is this is a dish in your

restaurant? Yes but a little more cheffy.

I always have braising cuts and the smoking process is a signature part

of what we do. It is always something that we will do.

Wonderful. So you're planning a new restaurant, I believe? Something

different? I have a pizzeria, that is at Selfridges, celebrating my

love of pizza. No sliced pineapple on the pizzas?

No, or and ittury chicken! Sorry, Paul! I love and ittury -- tandoori

chicken on a pizza! Sorry, Paul, although I play do something special

for you. So, the cabbage? That is just

chopped and sweated down. We have the Nigella seeds and shallots as

Yes, it adds a little bit of Indian flavour to it.

If you'd like to ask a question then give us a ring now on:

Calls are charged at your standard network rate.

Great! And I've still got all of my fingers! We still need to squeeze

that through to get rid of the water.

A little more squeezing to get rid of the water and then into the pan

with the shallots? Perfect. So the charcoal, well we have it

over the grill but it could go over a naked flame? Yes, or a blowtorch

to get it going. Once it is smouldering you can move on to the

next stage. Simple. The ox cheek, obviously, once it is done, it has a

lovely wobbly like jelly texture to it.

Oh, that looks beautiful. That's exactly where you want to get

it. I just need some chives finally

chopped and we can do a dressing for the chicory as well.

What is this here? This is chaat Marsala.

It is a dressing or seasoning that is used in Indian street food.

What's in it? It is raw mangos, that is what gives it the sourness. There

is black pepper and volcanic salt. It has a little bit of heat to it

but not too much and it is really fragrant.

As a seasoning, instead of salt you can use that, it balances everything

out. I think it is wonderful. It really gets you salivating.

A few chives as well? Yes. I'll do them. I don't mind being the

commi here! I will get the sauce and literally strain that off.

I think we can start to dress. Are you happy with your sauce? The

consistency of it? Yes. So you are passing it through a

sieve. Hopefully, I will do the chives nice and thin. I don't want

to get told off. If you sprinkle that over the cheek.

That really does smell divine. Chives done.

Perfect. Perfect! The sauce is done.

It has a little heat in it. Right, there you go. Gosh, this is

happening fast! There we go. Ge, that does smell good.

OK, so, cabbage down. Mmm, lovely, vibrant, green, sweet

cabbage. Beautiful.

The chives on top? Yes, let's get a bit of colour on that.

This goes just there... Wow! Sauce? We have our sauce.

That looks terrific. Amazing.

And then we have a few of the... A few of the lovely leaves to give

texture and colour. Right, Aktar, what do we have here? That's my

smoked ox cheek and hispi cabbage. Core! Mmm! Oh, yes! Here we go. That

looks so nice. It is better than nice, trust me,

this is truly amazing. It's lovely. Dive in. Get in there.

You will not even need a knife. It literally... Look at that. Look at

the colour of that, it is just gorgeous. OK. Here goes... Here

goes... Sneechlt oh, yeah! Oh, stop! That is gorgeous. It's the perfect

breakfast dish! For me, what's breakfast? It's beautiful.

Aktar's awesome ox cheek needs a wine match, so we sent Olly Smith

Not before he had a look around the Black Country Museum.

I have come to Dudley to pick the wines but I could not resist looking

around the Black Country living museum, it is splendid. The only

snag is I feel underdressed. Time to say cups of history. -- soak up some

history. With Aktar's awesome ox cheek you

might follow the golden wine rule and pair meet with Malbec. As

scrumptious as it is mighty, this wine from Argentina. But there is

another wine, Las Lomas Shiraz from Chile. Ignition. This comes from an

area south of the capital Santiago. A region famed for its hot days and

cold nights and that lets the grapes Hank on the vine longer which gives

succulents and concentration. The grape is Shiraz, which has the smoky

and spicy character, spot-on for a dish like this, or the brave first

barbecue of the spring season. The ox cheek has been braised. That

softens the texture. This wine can work with the elements of the dish

including the confit cabbage. The smoke in the dish comes from

cardamom which resonates with this wine's smoky and spicy flare. And

the spicy heat in the dish is subtle but there. This wine has the right

fruity intensity to resonate. Aktar, here is to your outstanding ox

cheek. Cheers. That is excellent.

What do you think? It is a perfect pairing. You want something with

body and it works well. There are a lot of flavours there and it goes

beautifully. Lovely wine. A bargain. Really good. Paul, you are cooking

shortly. I will do a wonderful broth of different vegetables I am sure

are in the bottom of the fridge. Crying out to be cooked. Lovely

smoked bacon, purple sprouting broccoli and wild garlic. A pot of

loveliness. Wild garlic just coming into season.

And there's still time for you to ask us a question,

Or you can tweet us a question using the #saturdaykitchen.

Time now to join Rick Stein on his adventures in the far east.

He's in Thailand visiting a very unusual seafood restaurant.

Now, this is something I've never quite seen

I think all the burners were over there then.

But what I really liked about it were these woks.

It was absolutely seared on my eyeballs, these woks,

and I went away, and about 18 years later, I got a wok like that

in my own kitchen, so impressed was I with the heat and the speed

But the thing that I really loved about this restaurant...

Well, I suppose you could call it a restaurant, you might actually

call it a supermarket, cos basically, you go right down

the end there and choose your fish and choose your vegetables,

then they bring it all back here and cook it for you.

They give you a sort of suggestion of how to cook it but generally,

Well, it's a tourist attraction, no doubt, inspired by...guess who.

So, what you do is to select what you fancy

from the fish market - maybe a grouper, maybe

a few of these freshwater prawns, and some blue swimmer crabs,

Basically, you buy whatever takes your fancy, then you go up

to the checkout and be prepared for a pretty serious bill,

Salvador Dali would have liked this place.

The chefs and the gas fires that blow like jet engines quickly cook

From what I could make out, beautifully done split

prawns with turmeric, clams in oyster sauce,

the meat from the mud crab, cooked with egg and more

And finally, the grouper, hard-fried - the most

It's a place definitely worth a visit, but maybe just the once.

It was all a bit big and overwhelming.

Pounded chilli and garlic, then dried shrimp.

Now, this was cooked by Charoensi, who was taught by her mum.

That's very rare to find in a five-star hotel.

She's added peanuts, chopped up French beans, and tomato,

This salad would be in my top five dishes in Asia.

When you see fish sauce, then lime juice isn't too far behind.

The key to it all is shredded green papaya.

This salad is so refreshing, sour and hot.

Paradoxically, all that chilli and sourness seems to cool you down

It makes the perfect accompaniment to a very famous

It's really quite mild, which is unusual for Thailand.

Its origins, actually, are India, and "masaman" means Muslim curry,

but it's a very typically Thai dish now.

And it partners very well, I think, this papaya salad, which,

of course, is searingly hot, but like all eating in Thailand,

everything comes together and you just take what you like

and actually balance things yourself.

'When I got home, 'I decided to make this curry the way

Charoensi taught me, using chuck steak.'

In goes some coconut milk, a couple of whole cinnamon sticks,

and the thing that really matters to me are these black cardamoms.

They're not like the green cardamoms - they've got a lovely smoky

flavour which will come out in the final dish.

I'm just gonna stir all that lot in now.

The great thing about this dish is it's so easy to make.

I mean, all you need to worry about really,

cos this is just now left to simmer for about two hours with the lid

partly covered, is to make a really, really good musaman curry paste.

Now I'm going to roast, or dry-fry, pan-fry these

First of all some chillies, Kashmiri chillies, and then some

I mean, the point of roasting all these is it just gives it

an incomparable toasty flavour, the curry, and you can buy...

Er, sorry, that was mace in there then.

You can buy musaman curry paste but you can't beat doing this

sort of thing yourself, it really makes so much difference.

Some cloves in there, some cinnamon, and finally,

These are the seeds from green cardamoms this time,

not the black cardamoms that I used earlier.

So, just turn that around and just let the colour...

er, colour as well as the aroma develop.

That's a good Nigella word - gorgeous, I like that.

..gorgeous aroma that comes from these toasted spices.

Don't want to go on too far, else otherwise you'll burn them.

I always think a good meat curry needs toasted spices,

but generally, for a fish curry, I favour not toasting them,

So, that's really hot, so now I'm gonna tip those

into a spice grinder and grind them all up.

And the chillies are a bit...

I fried off onion and garlic and then I add

Not different, really, to adding anchovies

Then in go those ground spices, which I mix in with the fried

onions and garlic and put that into the food processor.

I add chopped lemongrass, slices of ginger and finally,

The beef has been gently simmering in that mixture of coconut milk,

cinnamon and cardamom for nearly two hours,

I remove it and add some potatoes, which need to cook for about 15

So, in with this wonderful, wonderful musaman paste.

This is actually what I'd call tamarind water,

so I've taken the paste, which quite often has seeds in it,

mixed it with a bit of water and put it through a sieve.

It's a really important part of this curry.

So I'm putting in some fresh basil, just torn up, and some

Just gives a lovely little crunch right at the end.

So there it is, the musaman or masaman curry.

A Thai dish, no doubt, but one that would not exist today

had it not been for those early Arab traders who introduced Muslim

And he'll be back next week with another foodie adventure.

Saturday Kitchen is teaming up with Comic Relief this year.

Red Nose Day is fast approaching, so Jennifer is going to help us

Fundraising. And this beautiful apron. Can I show the lovely apron

is available and everything is available on the website. It looks

like your dog. It looks exactly like my dog Olive. Everything is

available on the website. Available through the website, wonderful. We

have to bake biscuits. This is all about making biscuits and we roll-up

our sleeves. But, brown sugar, egg yolk. Separating back. Everyone can,

to fundraiser, do a bake sale and we are encouraging people to bake and

make money from baking. Are we putting the yolk in? The yolk. A

pinch of salt. And we are in there. Then you have to really get all of

that mixed in. That is correct. Does the flour go in at some point? It

goes in at the end. If people go on the website there is a fundraising

pack which will help with recipe ideas and things they can do to have

a bake sale. LAUGHTER. I think you are enjoying this. I am.

Do you do baking at home? No. It is the flour. It goes everywhere. You

have honey. Honey in as well which gives you extra flavour. Yours is

now looking good. Yes. It is looking smooth, like a machine has done it.

You are a machine. My fingers have done it. You are going to have a

bake sale challenge here. We shall see how these come out. People can

send in pictures of their bake sale. What have you put in? We are adding

the flour. I have cocoa powder because mine will be chocolate

flavoured and a little bit of baking powder. This? Yes. OK. LAUGHTER.

Why do you not have mark all over your hands? There will be no

omelette challenge today. Aktar and Paul will compete in the Saturday

Kitchen Take the Biscuit challenge. Oh, my word. Stop it. You are doing

well. I am. Like a child. You bring it all together. I bring it

together. Put the chocolate nibs in there. Who else is presenting and

getting involved? Of course, March the 24th, it is Comic Relief night.

A lot of comedians. It will be fun packed and full of comedy this year.

Dawn and I are doing a spot and Graham Norton and all the regulars.

It will be a fantastic night. This Saturday, tonight, at 6:45pm, there

is Lets Sing And Dance For Comic Relief. . Who is in that? Tonight a

couple of friends of mine called Helen and Harriet who are being

Catriona and Fleur from AbFab. They have just treated into the show.

Next week I will be on the judging panel. How have you done that? What

has happened? What has happened that you have a tiny bit of stuff on one

finger and I am just... Comic Relief is all about having fun. It is. If

you do not want to make biscuits, you could have karaoke, you can

fundraising different ways and it is all on the website. Wrapped in

clingfilm. That is not going to happen, is it? You could. We are

going to cook yours later, Jennifer. I would recommend maybe getting as

much as you can off your fingers and giving your hands a wash. We shape

it into any shape you want. We want as many people as possible

to hold bake sales of their own. Send us a photo of them and tell us

the amount you raised and we will show as many photos

as we can on Saturday Kitchen Either tweet them in to

@saturdaykitchen or email them Well, right! Well done, we got

through that. Roll them up. Put them in the fridge

and you end up with... Oh, look what I've made! I have fast-forwarded it

little too quick there. Yes! This is the dough. We have made

monster ones but you can make smaller ones. And what we do is cut

a slice off like this. See?! Look at that! We have made big

ones to make it easier to decorate later.

It is actually quite easy. Yes, it is easy! If I had taken some

time and care, I would have cooked mine like this.

We are going to be having some fun later in the show and the chefs are

decorating them. That's right.

And they are a little competitive. The only thing is thankfully they've

been practicing omelettes this week... I've made 46 omelettes this

week. We're not even doing it! I'm happy I don't have to taste the

dreadful omelettes! What is this plastic thing? It is silicone.

It is a baking thing. So, that goes into the oven, and

depending on the size of the cookie, it takes about 15 to 20 minutes at

1.0. Would you like some? Of course! And

the boys Somme Thank you very much! That is great. It is so simple! I

don't know why I don't bake more, obviously! Why aren't I baking all

the time?! That's the point, you have a bake sale. It is simple,

easy, and really good fun and yummy. It is simple, easy,

and really good fun and yummy. So what will I make for Jennifer

at the end of the show? It could be her food

heaven, roast chicken. First I'll roast the poussin

with oil and butter. I'll cook shallots,

garlic and chopped carrot with the fresh langoustines,

slowly adding brandy, I'll serve the roast poussin

with the langoustine sauce, But if you get hell,

it will be tripe I'll simmer honeycomb tripe

with pork skin and bay leave and then sweat onion,

garlic, add calvados and cider, Then I'll cut the tripe into small

squares, dust in flour and fry. I'll serve with apple, raisins,

fennel and a licorice powder. But we'll have to wait

until the end of the show Now it's time to catch

up with Nigel Slater I must admit, I sometimes

dread shopping. If I can find any excuse

not to go, I will. I think that's another reason why

I like growing my own veg. I can always improvise

something from the garden You just walk round the garden,

find a little bit of parsley, a little bit of thyme,

actually, even a few of those. Sometimes, good ideas just come

when you least expect it. But after a light snack,

a hearty pud is in order. You can have a really good

time putting opposite You can also make some delicious

things to eat by putting opposite So, to satisfy my craving,

I'm going to make a dish that delivers hot and cold

in one mouthful. In deep summer I use blackcurrants,

redcurrants or raspberries, and then, as the seasons change,

I put in other things, Pop your fruit into a pan and add

a generous amount of sugar, depending on how sweet

your tooth is. Add enough water to

half cover the fruit. Pop in a few cloves and a cinnamon

stick if you have one. And I'm going to add a surprise -

I'm going to put a bay leaf It sounds odd, but my

mother always used to put I like to use vanilla ice-cream,

but it's up to you. The richness of the plums

and the ice-cream, but also, there's so much more because there's

this wonderful thing of temperatures, the fact that,

at the same time, you've got something blisteringly hot

and freezing cold and it becomes Just make sure the fruit is piping

hot and the ice-cream When I go blackberry picking,

I always set out with a plan that I'll freeze a whole load to keep me

going through the winter months. In reality, they hardly

make it to the fridge, Yogurt, either goat's or sheep's,

and whatever fruit's around - My Friday treat this

week is roast duck. And I'm serving this rich meat

with a very light citrus salad. Whenever I think of duck,

I think of the smell of Chinatown. I love to season it with lots

of salt, so the skin goes crisp. Plenty of black pepper and a little

bit of Chinese five-spice powder. It gives the duck

a wonderful aniseedy smell. Add a bay leaf or two and pop

into a hot oven for around an hour. For the salad I'm going to use

watercress, orange and grapefruit. Grapefruit's very, very useful

for putting with anything So something like duck,

which is the fattiest of all of the poultry,

and whose flesh is really quite rich and gamey,

grapefruit makes a perfect In this dish,

because it's so soft... it's going to work very well

with the crisp duck skin, too. I just use the succulent

flesh from the segments, I find it easiest to push the knife

down between the skin and the flesh Add peppery watercress

and you have a perfect salad I know rocket's cool and trendy,

but it'll never quite replace watercress for me,

it's a different thing. A really hot oven should make

the duck skin delightfully crisp, and the meat should be so tender

it can easily be Bright citrus salad really cuts

through the richness of the duck. I've got my peppery leaves,

the sweet richness of The crunchy watercress stalks,

the soft fruit, the crisp duck. There's all sorts of

sensations going on in there. That's when it's easy to get

overexcited about food, when there's so many different thing

going on that all work together. I so want a little dressing for that

All those little crusty bits of duck that have stuck

to the roasting tin... ...once I've poured the oil off

for my next roast potatoes, and while that's still hot,

I'm going to spoon in a little of this juice and just swirl it

round, just so that some The perfect start

to a Friday evening. You could use chicken,

but try the duck. Thanks Nigel and there's

more from him next week. Tom Kerridge is in Yorkshire

visiting a steelworks factory. steak sandwiches for the workers

on some extremely hot steel. And there's no omelette challenge

today, instead Aktar and Paul are going to take

on the Saturday Kitchen Take the Biscuit Challenge - they have

to decorate the cookies that we made earlier and Jennifer

will judge the best one. And will Jennifer

get her food heaven - Or will it be hell - honeycomb tripe

with fennel and raisins? We'll find out later what the studio

chefs and callers have decided. Do you mind if I take this off! Go

on but it suits you, Paul, it suits you.

. Great. How are you? Great. I'm really looking forward to this one.

Great. As we can see, there are some amazing ingredients here, pretty

much what most of us will have in our fridge right now.

Hope so! So, we are going to put a little oil in a pan. And I'm going

to start this. But we're going to use a pressure cooker style of

cooking. That is interesting. Exactly that, a

lot of people are scared of pressure cookers, because of the hissing.

They think it's going to explode! That's it. That's exactly it. The

feeling it's going to explode. But follow the instructions, the lid on

nice and tight and you'll be good. What's the worse that can happen?

Your kitschen is covered in food! It's not that bad, is it? It depends

how close you are to it! But they wouldn't explode.

The reason for them, people think what is the point to them but they

cook at a really high temp tower. It cooks it fast. This whole thing

cooks in ten minutes. You get a delicious meal when you goat home

from work, really quick. And they lock in the flavour. And what you

will see at the end of here, which is really, really nice, is that

where it is under pressure, the stock that we put it really

penetrates through the potato and the pasta.

It intensifies the flavours, doesn't it? Absolutely.

So here is the lovely pancetta, roasting down. And I've put in there

the skin. The rind? Absolutely. But if you

want you can dice it up. As it is cooked under the pressure it is

going to be lovely and soft. Right, I will take the vegetables

there, thank you. So we've got leeks, carrots, a red onion and a

stick of celery. And there is no ponceyness. You just want a really

rough dice. Just so it is all the same size. That's it. We're not

looking for cheffy cooking. OK, that is cool.

I'm not implying anything. It sounded as if you were... But I

think that Jennifer will be pleased, she doesn't like food that is poshed

up or fancied up! I just don't like small food! No, a bit of garlic,

rubbed up, to get the oils out of it. Already it smelling incredible.

So I will add a pinch of salt. Like all cooking we are starting the

seasoning, we are not finishing the flavour but extracting the seasoning

right from the beginning. What is happening in your life at

the moment, sir? We have done a big refurbishment.

Oh, potatoes! Yes, a big refurbishment on Number 6. We added

a bar, a new pastry and savoury kitchen. So evolved it. I've been in

Padstow for over ten years. I think you have found something hidden? You

have found something hidden behind the walls? Yes, newspapers from

1880. A page was old horse carts. One was like a dessert we do A Trip

To the Fair ground. And it is exactly the same as the design on

the dessert we use from 1880. Lovely.

This is wild garlic, basil, pine nuts, crushed down. And we put this

in. It is a tablet of goodness. Wild garlic, right in season. Is it

believe? Just believe. Have you seen them before? You start to see chefs

hanging around in the morning in fields, that is it. I keep trying to

plant. Everything in the cupboard, dried pasta. I am going to add

sherry vinegar. Acidity. Absolutely. We have wild garlic, basil, toasted

pine nuts, a pinch of salt. Lemon zest and lemon juice. If you wanted

to make it more towards fish you could use fish stock and finish with

prawns and fish. Make it what you like. It is a base. In we go with

the beef stock. What else is happening in Padstow? We have done a

lot recently. Last year, two years ago, we bought a hotel, which had

been there a long time. We shut it down for a year and refurbished it.

I think we made six beautiful bedrooms to complement what we do at

the restaurants. It is nice because we are a holiday destination to

offer people accommodation as well. The stock has gone in. Now

everything is in there. These ingredients go in. Tomatoes. These

are super, super important. But the vine in, as well. That is where the

flavour is. And again, crushed them like that. Not on your shirt.

Careful! Squeeze them in. You would think that was a red nose. Such a

high temperature, they will break down. The lid goes on. And that

cooks, once it starts hissing, cook for ten minutes and it is done. If

you would like to try this or any other recipe then visit our website.

That cooks under pressure. And that is what happens. It looks beautiful.

Really great. All of that has happened in ten minutes. It is

unbelievable. We are just going to pick out... The bouquet garni has

done its job. Pork rind did its job. It has given us a wonderful... The

tomato vines have done their job. These flavours have been layered up.

Wonderful. That is the broccoli. That can going. The leaves are

tender. There is no waste. And now it becomes really healthy. The

delicious green vegetables going in. These are cannellini beans. I am

sure they are in every household, probably since 1994! Get them in.

You could use chickpeas. You could, and swap bacon for chorizo. We will

take basil and parsley. It goes in at the last seconds to keep the

vibrant flavour and. Absolutely. Like so. The pesto is looking

beautiful. Any shape to pasta? In with the chives. We need a ladle.

The spinach goes in. The herbs, as well. Do not hammer them into the

board. Slice through and release the oil. Get the flavour into the pan,

not the chopping board. Spinach as well, please. Those greens take a

matter of seconds to cook. Delicious. Look at that. The

smell... Just put it in the middle of the table for the family.

Delicious. My tummy is rumbling. That is good. Final taste. Wow. Yes,

please. It looks hearty. The colours. It is packed full of

flavour. Get near the top like that and get those lovely juices. Loads

of Parmesan. Savary. I thought there would be cheese.

All over the top. A dollop of pesto. Extra virgin olive oil to finish on

the top. Smashing. What have we got? That is a Tuscan inspired peasant

pot soup. That really does smell and look

beautiful. Look at that! If you would like to cut... I will cut some

bread, Jennifer. And we will serve a little bit of this. It is piping

hot, so do be careful. Jennifer, try it. I will carry on carving. Dive

in. Spoon, there we go. Michel playing dad. Brilliant. The good

thing is you have used pasta. You could substitute it for lentils,

barley. The flavour. Ten minutes in a pressure cooker. It

is absolutely gorgeous. Pressure cooker. May have to go over that.

Okay, let's head back to Dudley to find out what Olly Smith has

chosen to pair with Paul's perfect pot soup.

With the Tuscan peasant pot a red wine with enough tang for the

tomatoes and richness for the beef stock, you could choose something

like this, but by heading south to Sicily you can find wine full of

flavour to save you more. I am selecting this award-winning Nero

D'Avola Syrah. Here comes the sun. This comes from Sicily, the largest

island in the Mediterranean which continues to evolve as a brilliant

place to hunt top wine. It is hot and sunny which is perfect for

ripening grapes like this, creating bright and rich red wine. It has

been blended with Syrah to add spice which is spot-on for spicy dishes

like Paul's. The dish is robust with pasta and vegetables and be stopped.

This has the perfect consistency to balance. There are tangy flavours

from the garlic, pesto, tomatoes, sherry vinegar. It is this wine's

fruity vibrancy that is spot-on. The Mediterranean herbs, rosemary, thyme

parsley. This matches the flavour is thanks to its rich, fruity

brightness. Your dish is the five Ds and all of them delicious.

Five Ds. I love that man. That is a real bargain. This soup is amazing.

It is lovely. Delicious. I have to say. The wild garlic is wonderful.

It is everywhere. You do not even have to pay for it. Just go out and

pick it. Be careful what you pick and make sure it is wild garlic. You

scrunch up belief and it will smell of garlic, there is no mistake.

People tweeting to say they enjoy the way you say chorizo. Do they?

"Choreetho". I have trouble pronouncing it. I pronounce it the

French way. It is chorizo. It's time to call round

to the Hairy Bikers. They're making the classic sweet

treat, Viennese whirls. Believe it or not the British love

affair with T started with coffee. In 1706 Thomas Twining bought a

coffee shop in London. Because competition was fierce between the

coffee shops he decided to diversify and guess what into? Tea. Tea

inspired a new meal, afternoon tea. There is nothing like a cup of tea,

food, and good conversation. Afternoon tea is a peculiarly

British institution and I love it, there is nothing like a piece of

cake and a good cup of tea. Four meals a day. The Hairy Bikers

advocate four meals a day. Oh, yes. And it is afternoon tea classic we

are cooking first in our Best of British kitchen. The Viennese have

given us coffee, the Viennese waltz, and given their name to the melt in

the mouth biscuit, the Viennese whirl.

Start with 250 grams of plain flour and match the weight of flour with

the weight of butter. Whack it in. It is great. In the mid-19th century

the women would end up with a 19 inch waist because of the course a

treat. How uncomfortable must it have been? They should have tried a

Viennese whirl. Cornflour. This is the secret that makes a Viennese

whirl crumble. Because cornflour takes up moisture. It is dry. Next,

icing sugar. The only smoking sugar. 50 grams of cornflour and 50 grams

of icing sugar. Using icing sugar instead of caster sugar gives you

the fine melt in the mouth texture. And then, half a teaspoon of vanilla

extract. -Ish. If you like vanilla you can use more. This is our homage

to Madagascar. Then you put it on your mixer. What is your favourite

biscuit? Ginger snap. I love a ginger snap. What is yours? The

humble digestive. I like chocolate digestive, but really a plane

digestive. Do you dunk, bite or slurp? I dug and slurp. You get the

firm bit in the middle that has not reached. A Viennese whirl is cake

and biscuit of two hearts. We must have symmetry and the size must be

the same. I have made a template. The ink is on that side. I draw

around and what we do is the batter that Mr King has thoughtfully made,

you pipe it within the promoters of the template. I am going to put the

lovely batter next into a piping bag because that is where batter mix

lives. Let's start here. Start the piping bag working from the outside

in a circular motion to the centre. Oh, Vienna! You little Viennese

whirler! Like a whirling derviisher! That is OK! Now, look, don't worry

if you struggle with the piping, they'll still look brilliant once

they a baked. While Dave is doing that, I get on with the butter

cream. It consists of butter, funnily enough! Icing sugar and a

little vanilla extract. Put this into a bowl. 200 grams of icing

sugar... And then you put butter in like that.

100 grams of soft butter. A little bit of vanilla extract.

28, that will give us 14 completed whirls. Oh! Look at that.

At the minute it's like breadcrumbs but believe you me, it will go.

There we are, you see! So we put them into a prove heating oven, 170

degrees Celsius, for 12 to 15 minutes until lovely and golden.

We Brits love a biscuit. A hot drink and a biccie is still an unrivalled

partnership. Last year alone, over ?2 billion

pounds worth of biscuits and crackers were sold in the UK.

The name biscuit is coming from the lot inthat means bread twice cooked.

We've been making them since the middle ages.

In the 1980s, McVitie, Huntley Palmer started making biscuits.

I think it's time. Beauties! Look at them.

Oh, they're gorgeous, man! They need to cool on the trays for five

minutes, then we'll move them to a cooling rack.

They're Viennese whirls like no other.

There you are, my dear fellow! Thank you, dear heartment

As Viennese goes, Strauss would have loved them.

Thank you! Place them on to a cooling rack the bottom side up.

Next, fit the piping back with the butter cream with a nos eland start

to whirl. # I hope you like jamming too. Now,

look at that. That's a Viennese whirl.

If you were going to be a whirl, you might as well be a whirl.

Get well dressed up for the party. Check out those whirls, man! They

would be a great idea for our bake sale. They really, really did look

great. Now, let's speak to some of you at home. First it is Yasmin.

What's your question, please? I have a baby leg of lamb that I am cooking

for my elderly parents, so I want it succulent and melt in the mouth but

I also want interesting spices as we're from India and I see that you

have an Indian chef on the show today.

Right! , so a leg of lamb you want a spice crust. So I do a spice mix

with yoghurt. Have you got a cold or something?!

It's my normal voice! Get coriander seeds, cumin seeds, crack it down

with Kashmiri chilli, lemon juice and make a piece with mustard oil.

Put that on the leg. Into a hot oven, get the crust going and then

turn the temple tower down for about an hour-and-a-half and I think you

will have a lovely leg of lamb. Heaven or hell? Well, for someone

who has done so much for Comic Relief, it's got to be heaven! ! Oh,

yes! This is from Claire, she lives to cockle sheds in Leigh-on-Sea in

Essex. She asks how to cook them. I love cockles, I like them with

vinegar. But, for me, a salad? A vongle? One of my favourite things

in the world! Guys, you can take the noses off if you like! I haven't got

one on, chef! I can't keep a straight face looking at you! Or you

could cook them like a moules mariniere. Perfect.

Another tweet, this is from Laney, watching the boxing later, could you

give ideas for taste whying canapes. Nice and simple. I will try to go

the whole way with this on. Simple, get lovely king prawns, a little

curry seasoning, like salt, curry powder.

Yes, I know, I'm speaking like Mr Bean. Breadcrumb them and serve them

with chilli mayonnaise. Some sweet chilli jam. Deep fry them, simple!

Easy for you to say without the nose.

Our next caller is Barbara from Worcestershire! Good morning.

Good morning. I have a brace of partridge, I was

given them recently. Having plucked them. I want to do something special

with them. Right, game face. Partridges, similar to the pot I

cooked the broth in, make a stock using the partridge legs and the

trimmings, the wings. Poach it first. So you don't dry it out. Take

it out. Leave it. Bring to a simmer. Poach it off for 15 minutes. Let it

rest, and then in the pan for the caramelisation, it is for the

flavour, you are not cooking it in the pan. If it has the innards and

livers, turn that into a pate, with beautiful wild mushrooms, shallots,

garlic mushrooms sauteed off, and have that with the livers. Lovely,

just gently fried. That is fantastic.

Right, heaven or hell? I'm really sorry, Jennifer but it's got to be

hell. I hate you! Rita from Cambridge, what would you like to

ask? I have a box of crabs with very hard shells.

I normally end up with cooking them and I end up with mush.

For me, the velvet crab is a great crab for making a consomme. So break

up the crab to little Petses with onion, garlic, fennel. A little

sweet wine and then add lemon. Cover it with cold water and bring to a

gentle simmer so it does not cloud. Simmer for half an hour and then

pass it through a fine cloth or a sieve and a cloth and let it settle.

Then the solids go to the bottom. Decant it and you should have the

most heavenly stock that you can use to cook pasta in, or have a mug of

it like that, of consomme, truly delicious.

OK. Now, you sound lovely. You sound

gorgeous! You sound nice! Risa, heaven or hell? A very cheffy,

It's time for the Take the Biscuit challenge.

You both have one minute to design your biscuits

with the toppings and decorations in front of you.

The best-looking biscuit will be chosen by Jennifer.

Let's put the one minute clock on the screen

You have some fantastic ingredients there.

Three, two, one, go! Oh! Ares I see. You two are very competitive! We

have your biscuits Jennifer, they are out of the oven. We are not

going to use them as they are too hot.

I am going to sell them. Absolutely. Sell them to them to the

crew here! You have 30 seconds, chefs, take your time! Now, is this

a comedy double act you are making? I hope so! Come on. 15 seconds, I'm

guessing. A Smail? A happy face? 10 seconds,

guys. Come on, Aktar. Nearly there. Nearly there.

Oh, Aktar, Aktar! Three, two, one... That's it! Right.

Move away from your biscuits! So. Let's move that one to here and that

one to there. I think that looks terrific.

Let's get rid of that. Can I look now.

Yes. Oh! Oh! OK. So, a bit of hair here.

A lovely double act. This is rather nice. I'm liking the hair. This...

Oh,... ... I'm going with this one. Yeah! Oh, I'm so sorry! I'm sorry. I

just thought the hair was rather good! Aktar has won.

And there were some cookie heads? Where are the cookie heads? We have

this wonderful, wonderful, we spent so much time and energy making these

cookie heads, they're here! Aktar, I think this is you. Proud owner of a

cookie with a head on it. My life is complete. I'll take it

with me everybody where. Well done, you. Well done. It's

incredible! This needs to be in an art gallery now.

No, it doesn't! I got your brown eye, the blonde hair! I know. How

did I get it so wrong. So will Jennifer get

her food heaven, roast We'll find out which it will be

after Tom Kerridge heads to a Yorkshire metal works to cook

steak on a red hot steel. Now I think we all deserve a proper

lunch, particularly if you're grafting like this lot here at this

North Yorkshire steelworks. They need something hearty,

so I've got a plan that will put Rumour has it that in the late

1800s, in the golden age of steel, workers in Pittsburgh would take

a piece of meat with them to work and then put it on the steel as it

came out of the hot furnace to cook And I'm here to see

if it actually works. It's not Pittsburgh,

but this traditional old metalworks is about as close as I'm

going to get. You know, that kind

of hard-working metal smell. Now, lunch on a normal

day would probably be a ropey old sandwich,

so I want to give these boys a lunch to remember -

a proper steak sandwich cooked So if you're going to be working

here, we better get you some Not quite my usual chef

whites, but then this ..is peel me just a few of these

cloves of garlic and get it all grated on this

little thing here. In that

case, I want extra. Nicknamed black and blue

because of its charred outside and rare inside,

the Pittsburgh black and blue steak uses the cheaper

tail end of the fillet, Anything that's called a power

hammer I want to have a go on. I told you this was

no ordinary kitchen. We're going to romp

through these steaks. This one's

for you, chief, all right? HE LAUGHS Perhaps stick to a rolling

pin in your own kitchen. Perhaps stick to a rolling

pin in your own kitchen. I tell you what, I've

just had the most fun HE LAUGHS I hope you

cleaned the hammer. I'm going to cover my steak

in a quick fiery rub. You're not into this

cooking malarky, are you? Add in some salt,

oregano and bay leaves. A bit of mace, some garlic and some

cracked black pepper. This is all big, intense flavours

for big, intense cooking, which is what we're going

to do here. Do you reckon the steak

will stick to the steel? Chuck in some vegetable oil

and give it a good mix, I'm cooking this on specially

adapted steel, but take it from me, Now, that is what I'm

talking about, boys. I think I'll leave the hot

stuff to the experts, but I've got a crowd of hungry

steelworkers to feed, Let's keep

our fingers crossed. OK, so we have

fire. This has gotta be better

than a soggy sandwich. Well, it's definitely

black on the outside, Everyone likes their

steak nice and pink? I got to be honest with you -

this has worked way better Well, I've won over

the boiled egg man. Right, time to find out

whether Jennifer is getting her food Roast chicken, langoustine, some

brandy. But how could you say no to this? It is beautiful. Look, it

opens up. It could be a swimming cap. That is beautiful. It could be

the tripe with Calvados, apple, onion, fennel tops, which I know you

love and golden sultanas. Sultanas cooked are a nightmare. We know the

viewers went two heaven, one hell. It is down to these guys now. You

need me now! Chicken. Yes! How can I let you down? Chicken. We are going

for food heaven. Away with the tripe. Let's go with the chicken.

There is a sigh of relief next to me. We have the baby chicken. In an

ovenproof dish. The baby chicken get some seasoning. It is very hot. It

is. A little bit of salt in the cavity. And we get a lovely bit of

roast chicken on the go. The boys are preparing potato cake. Baked

potato and scoop it out and keep the skins and deep-fried them

afterwards. Then we have butter, spring onion and pan-fried in more

butter. Paul is preparing the langoustine which we will do for the

sauce. What else can you tell us about Red Nose Day? I have been

doing it as long as my career has lasted. It started 1985. That is

what, 30 something years. We have done it every single year. It has

had extraordinary results. Has it changed over the years? I think it

has become part of the fabric of the year. You have Sport Relief one year

and Comic Relief the next year. It is something everyone knows about

and everyone does together, which is rare these days. Everybody on that

day knows it is Red Nose Day. Celebrate it and do something silly.

Yes. People used to like to have barbs in baked beans. I remember

those. -- a bath. But now people can do silly karaoke, dress up at

school, have a bake sale. You can be as bonkers as you like. That is the

secret, make it bonkers, have some fun. Poussin goes into hot oven.

Every Saturday night, now, there will be Let's Sing And Dance For

Comic Relief. At 6:45pm on the television. That looks nice? Are you

spatchcocking? The langoustine. They look amazing. The chicken we take

out and leave it to rest. It cooks about half an hour. You have a

langoustine there. The chopped shallot, garlic and carrot added to

the same pan. We are using the roasting juices to make the sauce.

The shells are in. You have the chicken juices and the langoustine

and then we get the rolling pin. And mash them up. Would you like to have

a go? Yes, I will do that. Careful. And the potato cake is on? Spinach

is on. You want to get the claws done. Don't worry about that, it is

the head. That is where the juices are. Health and safety. Will it from

-- flambe? Would you cook this at home, Jennifer? I sort of would like

to cook this, yes. White wine as well. And brandy. Getting all the

flavours to mingle and to lay up all the flavours. The biscuits turned

out really well. They did and I will sell them off, my own private bake

sale to the crew. CHEERING. Be prepared. The studio

will be empty! Label runaway! No, they won't. -- they will run away. A

little bit of cream. Bring it to the boil.

If you are doing at home, let it simmer 20 minutes or so. Seeing as

we do not have 20 minutes we will pass it through the sieve and put it

into a really hot pan and that will finish off the reduction. That might

flambe now. It may just splatter a bit. Very nice, very nice. How are

we doing, boys? The chefs are good. The spinach is out. And drying. That

is just... How is my sauce? Good. Nice and reduced. You have to be

careful with the saucepans because they are very hot. It is like a

volcano. Turn that down. That is hot. Really hot. And the sauce is

reducing at 100 mph. Right. We add a langoustine there and they will

finish off cooking and warm through. Adding butter as well. Warming that

through. I am so happy I am having this. And

I need the plate. We are not going to be too fancy with the dressing of

this. Just a little. The lovely potato cake. Smashing. Looking good.

A little bit of spinach. It is basically just wilted down. You do

not want to overcook the spinach. The potato cake is really soft. And

the chicken. We literally go through like so. And there we go. Make sure

the string is off. Cut off the bones. See how would it is. It has

had time to rest. We could put the whole chicken on if you are really

hungry. I do not want to be greedy to eat a whole chicken! And some of

the sauce. Taking the langoustine out. That is the genius. Langoustine

and poussin. I would not have thought of that. It works really

well. Beautiful. And the sauce. Lots of it. Flood the plate with the

sauce. Because that sauce is delicious. There we go.

B move this and grab cutlery and Paul, the glasses and I will get the

wine. Died in. To go with this Olly Smith has chosen Errazuriz Wild

Ferment Chardonnay. 2015, ?9 99 from Majestic. Diving. Go for it. It goes

with the cookie, as well. You cannot help it! We are going to sell them.

Have some of the roast chicken. It is delicious. Simply prepared like

this... It is beautiful. And a lovely glass of wine that should

complement the chicken. This is heaven, actual heaven. What a shame

we did not get tripe! Well that's all from us today

on Saturday Kitchen Live. Thanks to our great guests,

Paul Ainsworth and Aktar Islam, Jennifer Saunders, and Olly Smith

for the top wine choices All the recipes from the show

are on the website, Next week it's Donal Skehan's turn

to host and I'm back next month. Don't forget Best Bites

tomorrow morning at 9.45am