:00:00. > :00:27.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:28. > :00:38.I've got two brilliant chefs cooking with me this morning.
:00:39. > :00:40.One of our most popular Saturday Kitchen regulars,
:00:41. > :00:44.And a new face to the show, from the Michelin-starred
:00:45. > :00:45.Northcote Manor in Lancashire, Lisa Allen.
:00:46. > :00:54.How are you? Great, thanks. Feeling good? You are grinning. We are
:00:55. > :01:00.always happy to see you extra measure more very sweet, putting my
:01:01. > :01:06.nerves at ease. What are you cooking, Theo? Fritto misto with
:01:07. > :01:09.Italian vegetables, aubergine, artichokes, zucchini Flowers,
:01:10. > :01:17.English Asparagus, sage, a sauce made out of fresh chilli. And your
:01:18. > :01:23.hand is in the shot! We want to borrow you on television! What about
:01:24. > :01:28.you, Lisa? Charred hanger steak with onion caramel, blue cheese and
:01:29. > :01:32.asparagus and a selection of North Dakota Garden herbs. Very manly and
:01:33. > :01:36.meaty but very delicate as well. Is that you? Quite pretty but packs a
:01:37. > :01:37.punch! The food is sounding delicious
:01:38. > :01:39.already, and there are more tasty recipes in our archive films
:01:40. > :01:42.from Rick Stein, The Hairy Bikers, Brian Turner with Janet
:01:43. > :01:44.Street-Porter, and James Martin. Our special guest today has rarely
:01:45. > :01:47.been off our screens in the last 30 years with starring roles
:01:48. > :01:49.in Ballykissangel, In Deep, Drop He's currently starring
:01:50. > :01:53.in the award-winning ITV Welcome to Saturday Kitchen,
:01:54. > :02:10.Stephen Tompkinson! Lovely to have you here, Stephen.
:02:11. > :02:14.You are making us feel very underdressed. I made an effort, I am
:02:15. > :02:23.normally in bed with fake Amono with the curtains drawn! -- normally in
:02:24. > :02:29.bed with a kimono. Ayew much of a cook when you are out of your
:02:30. > :02:33.kimono? My lovely partner E Lane does all the cooking. I am a bit of
:02:34. > :02:38.a sous chef, I try not to get in the way. Chipping in? I know that.
:02:39. > :02:41.Now at the end of today's programme I'll cook either food heaven
:02:42. > :02:49.I have a sweet tooth, my food heaven would be caramel. When I was a
:02:50. > :02:54.child, there was always a fight between me and my dad of chocolates
:02:55. > :02:59.came in. He cheated, he used to go to the second layer. That is a
:03:00. > :03:06.regular thing. What about food hell? I used to play a lot of cricket, and
:03:07. > :03:10.at tea at the interval there was always a very solidified quiche,
:03:11. > :03:19.which was terribly off-putting. Baked egg gone cold. Stephen has
:03:20. > :03:25.given me caramel or quiche. For food heaven it could be caramel filled
:03:26. > :03:27.a caramel-filled chocolate fondant. I'm going to combine caramel
:03:28. > :03:29.with chocolate to make a caramel-filled chocolate fondant,
:03:30. > :03:31.and I'll be serving it with a caramel and chocolate sauce,
:03:32. > :03:37.That just looks beautiful. That is the one!
:03:38. > :03:40.Or Stephen could be having his food hell, quiche - it's a bit
:03:41. > :03:44.The pastry case is filled with a mixture of eggs,
:03:45. > :03:45.pancetta, double cream and lots Gruyere cheese.
:03:46. > :03:52.It's baked gently and served with an orange and fennel salad.
:03:53. > :03:58.Because you don't like fennel? It can be a bit... Fennel and quiche?
:03:59. > :04:00.Absolute hell. As always, we'll find out
:04:01. > :04:02.what Stephen gets at If you'd like the chance to ask any
:04:03. > :04:06.of us a question today A few of you will be able
:04:07. > :04:12.to put a question to us And if I do get to speak to you,
:04:13. > :04:17.I'll be asking if you want Stephen to face either food heaven
:04:18. > :04:19.or food hell. You can send us questions
:04:20. > :04:21.through social media But if you're watching us
:04:22. > :04:39.on catch-up then please don't call We are probably down the pub! You
:04:40. > :04:45.hungry? Definitely. Lletget cooking. What are we up to, Theo? Look at
:04:46. > :04:51.this beauty, like a rugby ball. It is a special aubergine from Sicily.
:04:52. > :05:01.We will fry these with portobello mushrooms, some zucchini flowers.
:05:02. > :05:08.What is that? That's... Is unnecessary! Not the face! I will
:05:09. > :05:13.make batter. I will make some batter using tipo 00 flour, a pasta flour.
:05:14. > :05:22.I always associate free to Mr with fish. You get lots of different
:05:23. > :05:28.types. -- I always associate fritto misto with fish. We will cook these
:05:29. > :05:31.vegetables quickly to keep the goodness in. Somebody on Twitter
:05:32. > :05:37.says we look like twins in matching shirts. They are quite similar. I
:05:38. > :05:43.quite liked your ropey old jumper you were wearing in rehearsal. What
:05:44. > :05:51.do you mean, Roby?! There were holes in the arms! We had some olive oil
:05:52. > :05:57.and warm water. We will add that to the batter. This is an old Elizabeth
:05:58. > :06:04.David recipe, inspired from Italy. This would not upset your average
:06:05. > :06:09.Italian? No, this is pure... Because they are easily upset, in food
:06:10. > :06:13.terms. Quite rightly so, they have standards and they stick to them,
:06:14. > :06:17.that is what is so good about Italian food, they have high
:06:18. > :06:21.standards. But if one has the best recipe in the world, the other does!
:06:22. > :06:26.Adopt it is very regional, they get upset with each other. This has a
:06:27. > :06:32.consistency like an whipped double cream. We will get some egg whites.
:06:33. > :06:45.CEO, is there a reason why you use pasta flour? Because it is nice and
:06:46. > :06:51.light. -- Theo, is there a reason? You need about one third egg white
:06:52. > :06:57.to two thirds batter. Too Jake White and it becomes too soft. This will
:06:58. > :07:02.make it nice and light. -- to merge egg whites and it becomes too soft.
:07:03. > :07:07.I restaurant has had a fabulous big refurbishment. You had changed the
:07:08. > :07:11.layout? We have an extra private dining room seating 40 people, it is
:07:12. > :07:16.fantastic to have a spice like that in central London. We have a nice
:07:17. > :07:22.big bar. It is much more fresh and modern. We have had another question
:07:23. > :07:29.on Twitter, if you are allergic to wheat, can you use different flour?
:07:30. > :07:38.Buckwheat flour. Asparagus, what else? I will cut the aubergine. Just
:07:39. > :07:44.look at this. Look at that beauty. Does it have any bitterness? It has
:07:45. > :07:50.no seeds in it, it is almost like frying a mushroom. That is quite
:07:51. > :07:54.specialist? You can use a regular aubergine, I just wanted to show you
:07:55. > :07:58.how wonderful they are. And we have a delicious sweet onion, you could
:07:59. > :08:04.use any type of Scullion. Then we have the zucchini, courgette, some
:08:05. > :08:13.of these mushrooms. Some English Asparagus. Sage leaves. You are
:08:14. > :08:18.doing Taste Of London? Yes, from the 15th to the 19th in Regents Park. It
:08:19. > :08:23.is a huge event which takes a lot of effort and time. Fingers crossed the
:08:24. > :08:27.weather will be nice, it makes such a difference. Like everything in
:08:28. > :08:34.this country. I will fry these with my batter. Do you have to do in
:08:35. > :08:38.batches? If you have a nice, big fryer, it is fine. This is a sharing
:08:39. > :08:44.dish for the middle of the table. Do you do that at the restaurant? We
:08:45. > :08:49.had a vegetarian menu, this is one of the dishes, very popular. But you
:08:50. > :08:53.can mix it up, add squid and prawns, but I think vegetables are delicious
:08:54. > :08:58.fried like this. You have three restaurants question I have had
:08:59. > :09:05.trouble the intercontinental, we have the Hotel Indigo, and I have a
:09:06. > :09:10.restaurant in Bangkok. That does not sound like it should sit well with
:09:11. > :09:16.Italian food? It is a great city, everybody there is so into food.
:09:17. > :09:21.Amazing markets, the culture is brilliant. It is a very lively
:09:22. > :09:25.place. The restaurants are much more relaxed and very simple, and open
:09:26. > :09:29.kitchen. You can see into the kitchen and see the chefs working.
:09:30. > :09:34.How much time do you spend out there? Robert Lee three trips a
:09:35. > :09:38.year, ten days at a time. I speak to Chris Beverley, the head chef there,
:09:39. > :09:47.I speak to him a lot. Things like Skype, you can... I hate Skype. It
:09:48. > :09:54.is just painful. I would be lost without it. I guess so. And the chef
:09:55. > :09:59.over there, was he from London? He worked for me as a sous chef for
:10:00. > :10:05.three years. He is loving it, absolutely fantastic. So I have got
:10:06. > :10:10.my fritto misto. Can you make a sauce? We will use this sweet
:10:11. > :10:17.vinegar. You have some chilli. The vinegar is amazing. It has an
:10:18. > :10:26.incredible centre. That will be put on top of the fritto You do not
:10:27. > :10:35.associate this with being sweet? They can be sour, these ones have a
:10:36. > :10:40.time to them. Is it an old-fashioned fruit? Similar to crab apple, maybe.
:10:41. > :10:46.Not particularly sweet, by any means. That is a British
:10:47. > :10:50.ingredients. You are all about Italian ingredients? I like the
:10:51. > :10:54.Italian philosophy, use wonderful ingredients and do as little with
:10:55. > :10:57.them as possible. Whether it is English or Italian. Those
:10:58. > :11:03.aubergines, you had to get them from Italy. They grow here. At certain
:11:04. > :11:09.things are just better from Italy. That chard is English, the machines
:11:10. > :11:15.are English. Are finish with these? I am on fried you take, I can't use
:11:16. > :11:17.the fryer. You have not got those. But those in, right.
:11:18. > :11:20.If you'd like to put a question to any of us today
:11:21. > :11:23.That's 0330 123 1410. But if you're watching us
:11:24. > :11:31.on catch-up then please don't call in, as the lines are closed.
:11:32. > :11:42.What now? You clear up, I will do the fryer! Sounds like a good deal!
:11:43. > :11:48.Very straightforward. Just come and look at the fritto, and amazing
:11:49. > :11:51.crispness, very light batter. Not stand in much better. It isn't
:11:52. > :11:59.losing to keep as little batter on them as possible, just to code the
:12:00. > :12:04.vegetables -- it is important you keep as little batter on there as
:12:05. > :12:10.possible. A little bit of colour, just enough to coat it. That
:12:11. > :12:15.incredibly light, bubbly look, that is the egg? The egg white and the
:12:16. > :12:20.olive oil in the batter. This is quite a time critical dish, once it
:12:21. > :12:25.is in there, if it sits around for too long... You have to eat this
:12:26. > :12:30.straightaway. You can't serve it in half an hour, you have to serve it
:12:31. > :12:35.straightaway. Lots of people in social media are very excited about
:12:36. > :12:46.Taste Of London Normal Macro, By The Way, So You Will Not Be Alone! --
:12:47. > :12:53.Taste Of London, by the way, so you will not be alone. Thank goodness! I
:12:54. > :13:03.am cooking a sausage dish with and a bread salad, with tomatoes and
:13:04. > :13:08.cucumbers and mint and basil. Nice! And we are doing a pasta dish. We
:13:09. > :13:14.are doing the best peach sorbet you have ever tasted. You are selling
:13:15. > :13:19.yourself! Somebody has just put in a question, if you did not have a deep
:13:20. > :13:23.threat fryer, could you do this? You could do it in a pan, the very
:13:24. > :13:28.carefully. -- if you did not have a deep fat fryer. Lagarde don't go
:13:29. > :13:35.above 180 Celsius. This looks amazing. Is look so simple, it is
:13:36. > :13:44.the nicest way to eat a lot of vegetables. And who does not like
:13:45. > :13:47.deep-fried vegetables? Does this change throughout "Mark did you
:13:48. > :13:55.always keep a vegetarian fritto misto? -- does this change
:13:56. > :13:59.throughout the year, do you always keep a vegetarian fritto misto? It
:14:00. > :14:04.depends what is in season, zucchini and aubergine are in season at the
:14:05. > :14:11.moment. Get your hand into the shot! Reminders what this is. Fritto misto
:14:12. > :14:19.with aubergines, zucchini and sage, with a chilli sauce and vinegar.
:14:20. > :14:26.Boom! That looks amazing. There you go.
:14:27. > :14:34.There is your first dish. They are not always that big. Family size.
:14:35. > :14:39.Beautiful. It is one of those things that could be done really badly. If
:14:40. > :14:43.the batter is too thick, you will have too much and it comes away from
:14:44. > :14:48.the ingredient and does not cook properly. Some of the best Italian
:14:49. > :14:57.food I have ever eaten was at York face. Often better than Italy. Very
:14:58. > :15:00.kind. -- was at your place. How would this change, seasonally? More
:15:01. > :15:07.different types of artichokes in the winter. Squash, pumpkin, mushrooms.
:15:08. > :15:08.Really lovely. I think this time of year is the time of year, because
:15:09. > :15:15.you have the asparagus and zucchini. Jane Parkinson's our wine expert
:15:16. > :15:27.today so let's see what she's picked I've come to back in this week to
:15:28. > :15:29.choose my wine, but before I hit the shops aren't going to take a little
:15:30. > :15:59.look around. -- I am going to take. CEOP's fritto misto is so Moorish,
:16:00. > :16:05.once you start eating it is hard to stop! Even though the batter is
:16:06. > :16:10.quite delicate, we still need a wine with zesty freshness to cut through
:16:11. > :16:14.and one fantastic option would be this sherry because it is great with
:16:15. > :16:18.fried food. However, this is an Italian recipe and called me an old
:16:19. > :16:23.romantic but I like to match wine with food from the same country so I
:16:24. > :16:29.have the perfect bottle for the year, the Taste The Difference Gavi
:16:30. > :16:34.2015. Like many European wines, it is the name of the region and the
:16:35. > :16:44.wine style from where it comes. It gives a lovely lemony fresh wind,
:16:45. > :16:47.the kind of things the locals drink. That zesty freshness is because this
:16:48. > :16:55.is a brand spanking new vintage on the shelves. The grassy coat of this
:16:56. > :16:59.wine is brilliant for matching up to the courgettes, the Swiss chard and
:17:00. > :17:03.the artichokes. Because it has this lovely freshness to it, it is
:17:04. > :17:08.perfect for cutting through the delicate batter. Theo, it is harder
:17:09. > :17:11.to eat vegetables any other way after having your fritto misto and I
:17:12. > :17:19.hope you like this gorgeous Gavi with it back in the studio. Cheers!
:17:20. > :17:23.You cannot go wrong with a Gavi. I find they can be a bit dusty, but
:17:24. > :17:30.this one has a lovely fruitiness. So you can go wrong with a Gavi! Lisa,
:17:31. > :17:33.do you like that? A great compliment to the vegetables and I like the
:17:34. > :17:40.dressing as well because it really comes through, and the tone of the
:17:41. > :17:46.apple. You are not drinking today? It is beautiful.
:17:47. > :17:50.Lisa, you're cooking next and it's something meaty.
:17:51. > :18:00.Yes, Chard hanger steak and a selection of herbs. One last
:18:01. > :18:07.question from social media, what is the best oil to fry? Sunflower oil,
:18:08. > :18:16.it is neutral, olive oil is too heavy. Perfect, thank you for that.
:18:17. > :18:20.Don't forget you could ask any of us a question if you call this
:18:21. > :18:24.We need all your calls by 11am today, please.
:18:25. > :18:26.Or you can tweet us questions using the hashtag #SaturdayKitchen.
:18:27. > :18:28.Right, let's get some Greek sunshine with Rick Stein.
:18:29. > :18:31.He's in Pylos and wasting no time getting a taste
:18:32. > :18:53.Every day on this journey, I think how blooming lucky I am
:18:54. > :18:56.driving through fabulous countryside in search of good things to eat.
:18:57. > :18:58.And in Greece, I'm starting to feel really at home.
:18:59. > :19:38.It's just getting better and better, really.
:19:39. > :19:40.What I haven't had yet but I'm really, really desperate
:19:41. > :19:44.So, the more I travel south, the closer I get
:19:45. > :19:46.to the Greece of Homer, the stuff I remembered from school.
:19:47. > :19:48.The Spartans, brigands, pirates and dreadful vendettas, too.
:19:49. > :19:51.The Southern Peloponnese is made of two regions, Messinia on the west
:19:52. > :19:54.and the famous Laconia, where the word laconic comes from.
:19:55. > :19:56.This is the town of Pilos on the Bay of Navarino.
:19:57. > :19:59.Never been here before, but I know and I can tell instantly
:20:00. > :20:03.Simply because it just happens to be, well, like everyday Greece.
:20:04. > :20:05.Food, of course, is the reason for my journey.
:20:06. > :20:09.But I'm beginning to realise that it's rather a good thing to find
:20:10. > :20:12.places along the way that I might like to come back to one day.
:20:13. > :20:18.I know I've said this before, but I love our
:20:19. > :20:35.As a cook, it's like a sort of frame.
:20:36. > :20:39.I like the way the shop is with this arch, a frame of, "What do
:20:40. > :20:43.And all those leaves at the back, they boil those and serve them
:20:44. > :20:47.There's one there called vlita, which I've only just discovered.
:20:48. > :20:49.And that, boiling in water, olive oil, lemon juice,
:20:50. > :20:52.I just love a little vista like this.
:20:53. > :20:59.I'll stick my neck out and say that hardly any British holiday-makers
:21:00. > :21:07.Fresh wild greens from the fields and hedgerows.
:21:08. > :21:09.In the early morning and the evenings, you usually see
:21:10. > :21:12.old people out with their carrier bags because they know how jolly
:21:13. > :21:20.Basically, you boil them and then you stick them in very cold water
:21:21. > :21:32.Add oil, Kalamata, one of the best in the world,
:21:33. > :21:40.nutty and sweet, and then lemon, lemon juice.
:21:41. > :21:42.No wonder these old people live for over 100.
:21:43. > :21:44.Finally, salt and pepper and there's a dish.
:21:45. > :21:50.It's like a pleasing health cure on a plate.
:21:51. > :21:57.It's sort of sad, really, because we don't do the same
:21:58. > :22:07.I was sort of thinking you could use rocket or spinach or Swiss chard.
:22:08. > :22:10.And for a bit of bitterness, you could use dandelion leaves.
:22:11. > :22:15.Because, once you've boiled nettles, they don't have the poison
:22:16. > :22:23.in them, the sting in them, and they're actually,
:22:24. > :22:25.tasting this vlita, I'm sort of thinking nettles.
:22:26. > :22:27.It's the same sort of, erm, lovely...
:22:28. > :22:31.How would you describe this?
:22:32. > :22:42.Leafy-with-a-bit-of-attitude flavour.
:22:43. > :22:45.One of the things I love doing, I think any chef loves doing,
:22:46. > :22:50.is looking at boats to see what they've caught.
:22:51. > :22:52.I think, really, this is where cooking starts.
:22:53. > :22:54.And in the restaurant where I was tasting those wild greens,
:22:55. > :22:57.the chef sort of insisted that he'd make me the local fish
:22:58. > :23:05.stew, made with whatever the fishermen had caught.
:23:06. > :23:08.Well, I liked that, because that's the very essence of fish cookery -
:23:09. > :23:14.And as you'd expect, lots of vegetables.
:23:15. > :23:17.Carrots, onions, parsley, tomatoes, potatoes in olive oil.
:23:18. > :23:24.Actually, when I made it, I added a bit of ouzo.
:23:25. > :23:30.But here, just water and then saffron.
:23:31. > :23:37.He uses mayatiko - I had to look that one up,
:23:38. > :23:41.because we don't get it at home - red mullet and chunks of whitefish,
:23:42. > :23:46.bream, silver bream, prawns and that'll do.
:23:47. > :23:49.It's not an expensive dish and this will certainly
:23:50. > :24:10.I'm not sure whether this is actually going to end up
:24:11. > :24:17.But either way, I tend to judge fish restaurants on the quality of either
:24:18. > :24:20.stew or soup and I found myself asking him, "Is there
:24:21. > :24:25.And that's because I've become so used to fish stews
:24:26. > :24:28.being something more than they were ever intended to be.
:24:29. > :24:31.I mean, they were just stews that the fishermen made
:24:32. > :24:33.from the fish that they took home, because they couldn't sell it.
:24:34. > :24:38.I mean, bouillabaisse started like that.
:24:39. > :24:42.And that's been elevated now into the most fantastical flavours
:24:43. > :24:45.and if you try making something that approximated to what it used to be
:24:46. > :24:55.like, people say, "That's not bouillabaisse."
:24:56. > :25:07.You can tell you've used really good fish.
:25:08. > :25:27.That fish stew looked tasty, but for me it was all about those
:25:28. > :25:35.greens - and that's what I'm focusing on for my next dish.
:25:36. > :25:41.I have also got a bit of a Greek theme going on here. We have got
:25:42. > :25:45.something, the Greens, a few nettles in there, I know The Hairy Bikers
:25:46. > :25:52.were using nettles are couple of weeks ago, so I will use them again
:25:53. > :25:57.and I've also got this goat, kid goat, you are a fan? Yes, when I was
:25:58. > :25:59.filming Wild At Heart in South Africa we had a lot of ball goat.
:26:00. > :26:11.Always braised? Low and slow. It looks like a lamb, this young,
:26:12. > :26:18.this tender... Less saturated fat than a chicken. Had it? We should
:26:19. > :26:28.all be eating it. We eat so much goat 's cheese in this country cost
:26:29. > :26:33.-- so we may as well it the meat. It is about the same price as lamb but
:26:34. > :26:39.if you look at the other could it is cheaper so it is worth
:26:40. > :26:46.experimenting. Let's get the figs in, I'm going to roast them with a
:26:47. > :26:54.little bit of butter, a bit of thyme and honey, they won't take long at
:26:55. > :26:58.all. Stephen, your career is very varied. I nearly said you have been
:26:59. > :27:03.knocking around for 30 years which is probably the wrong phrase, but
:27:04. > :27:09.you have been in this business the 30 years, which is incredible. I
:27:10. > :27:16.started in radio, it was the first job I had from drama school, I won a
:27:17. > :27:23.competition which gives you a seven-month contract with the radio
:27:24. > :27:29.and drama company so my first job was 54 plays in seven months, which,
:27:30. > :27:34.as a start, is... How did you get your head around that? I presume you
:27:35. > :27:40.are in a room and it is all in your head? You have got your script, it
:27:41. > :27:44.is the closest you get to the author, without authors than actors
:27:45. > :27:50.are nothing. You have got to appreciate the writers. It is a
:27:51. > :27:54.wonderful start, there is no limit to the imagination for radio, you
:27:55. > :27:58.can set it anywhere. I once had a play where there was a dinner party
:27:59. > :28:09.going on in my stomach and I fell in love with one of the characters. Is
:28:10. > :28:13.that we'll?! Yes! -- is it real?! It was a dinner party in by stomach, I
:28:14. > :28:16.was in love with one of the characters, and because they were
:28:17. > :28:22.always eating I felt for all the time but in real life I was starving
:28:23. > :28:27.to death. Interesting! Is that something you would consider going
:28:28. > :28:32.back to? I do whenever I can, radio is my first love, I adore the
:28:33. > :28:35.freedom. I would quite happily talk to you all day long about Drop The
:28:36. > :28:40.Dead Donkey, which was the first thing I saw, which was brilliant,
:28:41. > :28:45.and it became a hugely iconic show. It was a format that had not really
:28:46. > :28:50.been tried before in terms of a sitcom, they had always been
:28:51. > :28:55.up-to-date sketches, and to build a whole show around eight very
:28:56. > :29:02.different characters any TV news room and 25% of the show was given
:29:03. > :29:06.to you on the day and recorded live on the Wednesday night, edited the
:29:07. > :29:12.next day and went out that night. So there was a lot of freewheeling?
:29:13. > :29:15.Well, no, we had the genius of Andy Hamilton and Guy Jenkin writing for
:29:16. > :29:20.us, they would leave gaps for the top. To come in and shape it around
:29:21. > :29:27.whichever characters were on camera at the time. You were a shady
:29:28. > :29:30.character? Definitely. But in hindsight he made journalists look
:29:31. > :29:35.really good given what is going on at the moment! We believed up until
:29:36. > :29:39.then that whenever you had a news report they were telling the truth,
:29:40. > :29:44.but often they can sort of band that truth to suit their tastes. I love
:29:45. > :29:47.it, absolutely love it. A lot of people asking on social media where
:29:48. > :29:55.you can get out from, just as a friendly butcher. You can get them
:29:56. > :30:01.in fields, they are everywhere! Children's zoo is... No, don't do
:30:02. > :30:06.that, don't help yourself! A friendly but you. They will take
:30:07. > :30:10.about five minutes in the oven, the kid goat is in the oven, marinated
:30:11. > :30:16.in oregano, lemon zest and olive oil.
:30:17. > :30:23.That'll probably take about six or seven minutes. I have my garlic, a
:30:24. > :30:29.decent amount of olive oil, some chard, in with the rest of the
:30:30. > :30:36.greens. A bit of rocket. Here are the nettles. Have you ever cooked
:30:37. > :30:40.with nettles? No. You use the tips, the young shoots. When it is wilted,
:30:41. > :30:47.they don't really want to sting you. They will if you have a go at them.
:30:48. > :30:56.Gently through them in. They will give you a nice, iron... Do you cook
:30:57. > :31:00.with nettles? Yes. Potato soup with pancetta and nettles. What flavour
:31:01. > :31:05.did you think they bring? It is a bit like Swiss chard or Greens,
:31:06. > :31:10.quite earthy. They grow everywhere, you can pick them up all over the
:31:11. > :31:19.place. Very cheap. Just make sure you wear gloves. You could get them
:31:20. > :31:28.and be goat in the same field! Away from it goats and Drop the Dead
:31:29. > :31:32.Donkey, let's talk about DCI Banks. We stopped filming a couple of weeks
:31:33. > :31:38.ago, I assume it will be on in the autumn. That show is huge, watched
:31:39. > :31:44.by millions. What do you think resonates? Always with police and
:31:45. > :31:49.hospital shows, I think there is a voyeurism for the audience, it is
:31:50. > :31:54.the two places they do not want to end up, a police station hospital
:31:55. > :31:58.ward. Watching it to other people is quite intriguing. I think people
:31:59. > :32:06.have a great belief in justice as well. Banks is a very dog-eared,
:32:07. > :32:11.determined character. Pity is quite an ordinary Joe. Peter Robinson, who
:32:12. > :32:16.wrote the novel is that the series is based on, said that most of the
:32:17. > :32:20.policemen he talked to said it is quite mundane, really. You are not
:32:21. > :32:27.dealing with super villains leaving very clever clues, it is often
:32:28. > :32:33.people caught up in situations they would never dream of, often to
:32:34. > :32:38.protect their families, there is a moral grey area. They are not out
:32:39. > :32:43.and out bad people. Have you ever had a policeman come up to you and
:32:44. > :32:51.say, I really like the way you portray this? You must get sick of
:32:52. > :32:55.the superhuman, superhero? After the first episode of the pilot went out,
:32:56. > :33:02.I was walking down Oxford Street and a patrol car came towards me and
:33:03. > :33:08.they both saluted. Really?! Whenever we have crime scenes, the supporting
:33:09. > :33:12.artists that they use are ex-policeman, they are always there
:33:13. > :33:20.to guide us. You had to cut corners in terms of time in a drama. Do you
:33:21. > :33:26.think they like it? There are so many crime dramas, it is a hugely
:33:27. > :33:31.competitive genre. Does your average police officer enjoy it? Very much.
:33:32. > :33:36.It is set in Leeds, within 40 minutes radius you can tell a very
:33:37. > :33:41.cosmopolitan city -based story and then be in the middle of nowhere,
:33:42. > :33:52.dealing with oral type things. How do you go from switching in that
:33:53. > :33:59.role, a very solemn role, to comedy? -- dealing with very rural type
:34:00. > :34:06.things. I was in the supermarket, I asked people if they like Trolley
:34:07. > :34:12.To. It is something everyone experiences, a supermarket. So to
:34:13. > :34:18.have the part of a sitcom there is a great idea. Is that any easy switch,
:34:19. > :34:22.or do you need to get your head around it? Variety is the spice of
:34:23. > :34:30.acting. You can switch it on and off? I think so. I hope so. Let me
:34:31. > :34:36.just recap, I have got my figs reducing in her knee and water.
:34:37. > :34:43.These are my various greens. This is goat's curd, have you ever tried it?
:34:44. > :34:48.No. It is a young cheese, it has quite a citrus taste and it sits
:34:49. > :34:57.quite nicely if you are using kid goat. Figs, let's get them on. How
:34:58. > :35:07.did you eat your goat? It was often carried. In South Africa they tend
:35:08. > :35:14.to have things on the go on a low heat. Whereabouts in South Africa?
:35:15. > :35:19.We were equity distance between Pretoria and Johannesburg. Just in
:35:20. > :35:26.the countryside. Have you been back since? I haven't. It is a beautiful
:35:27. > :35:29.country. Turk into that. Let me know what you think, let me know if the
:35:30. > :35:30.code works nicely. So what will I be making for Stephen
:35:31. > :35:34.at the end of the show? It could be his food heaven,
:35:35. > :35:36.caramel, in a chocolate fondant. I am going to combine caramel
:35:37. > :35:38.with chocolate to make a caramel-filled chocolate fondant
:35:39. > :35:40.served with a caramel and chocolate sauce,
:35:41. > :35:46.as well as a cherry reduction. Or it could be his food hell,
:35:47. > :35:51.quiche, and a classic The pastry case is filled
:35:52. > :35:54.with a mixture of eggs, pancetta, double cream and lots
:35:55. > :35:56.Gruyere cheese. It's baked gently and served
:35:57. > :35:58.with an orange and fennel salad. As usual, it's down to the guests
:35:59. > :36:01.in the studio and a few of our viewers to decide,
:36:02. > :36:15.and you can see the result How is that? Beautiful, it really
:36:16. > :36:16.is. Does it remind you of the goat in South Africa? Absolutely,
:36:17. > :36:17.fantastic. Now let's hitch a lift
:36:18. > :36:19.with The Hairy Bikers. Si and Dave are in Sweden,
:36:20. > :36:22.and they're meeting a woman with a particular passion
:36:23. > :36:36.for pickling herrings! To get your head around
:36:37. > :36:38.Swedish food you need The short summers and long cold
:36:39. > :36:42.winters mean they only have a brief growing season,
:36:43. > :36:44.so preserving food is essential. But what was once a life-saving
:36:45. > :36:46.necessity has become So, like bloodhounds on the scent,
:36:47. > :36:51.we're tracking down another smorgasbord classic -
:36:52. > :36:56.pickled herring. We've come to this family fish
:36:57. > :36:59.shop to find the herring It's made by Eva Wahlstrom,
:37:00. > :37:04.a local fisherwoman who catches, She's promised to show us
:37:05. > :37:11.the secrets to her family's I'm looking forward
:37:12. > :37:17.to this. In 1928, my grandfather,
:37:18. > :37:23.and he said, "Oh, I found That's a wonderful picture,
:37:24. > :37:36.isn't it? So, you started smoking fish
:37:37. > :37:39.and working with your grandfather Grandmother, grandfather,
:37:40. > :37:45.my father, mother, ..uncle, everybody
:37:46. > :37:53.in the whole house. Eva makes a wide range
:37:54. > :38:00.of smoked and pickled fish, but her favourite recipe
:38:01. > :38:03.is the pickled frie herring This is it, this
:38:04. > :38:08.is the signature. And it comes from your grandmother,
:38:09. > :38:13.you were saying, is that right? Of
:38:14. > :38:20.course! Herring fried then
:38:21. > :38:26.pickled. The balance of that is absolutely
:38:27. > :38:34.exquisite. ..that would go perfect
:38:35. > :38:40.with the crackerbreads On the condition, Eva,
:38:41. > :38:44.if you could teach us I'm glad but don't
:38:45. > :38:48.tell anybody else. Crossed fingers I'll
:38:49. > :38:57.keep behind my back. Swedes have been preserving Baltic
:38:58. > :39:06.herrings since the Middle Ages They're packed with omega-3
:39:07. > :39:10.and vital vitamin D It's probably why the Swedes have
:39:11. > :39:20.such a long life expectancy. But now we're going to make
:39:21. > :39:35.the things you really I got up at four this morning
:39:36. > :39:40.to get this only for you. When a woman brings you fresh fish
:39:41. > :39:44.it's hard not to love her. And when she sandwiches a couple
:39:45. > :39:47.of fillets together and douses them in rye flour, well, then,
:39:48. > :39:50.you want to marry her. And when she fries them in butter -
:39:51. > :39:53.ooh, well, then you want to... If you live in a flat,
:39:54. > :39:58.in a big house, many of the people know when you fry herring,
:39:59. > :40:03.because the smell, the whole house. I mean, the Baltic herring, it's
:40:04. > :40:06.famous the world over, isn't it? Sweden has a wonderful relationship
:40:07. > :40:09.with a herring. He go to the hospital and he take
:40:10. > :40:16.a test, he's really, really healthy. He eats herring maybe
:40:17. > :40:21.eight days a week. Frying the fish before preserving
:40:22. > :40:36.it is the surprising After that, the process
:40:37. > :40:42.is pretty classic. We're making a pickling brine
:40:43. > :40:45.from three cups of water, one cup So, this is how you would preserve
:40:46. > :40:52.the fish in the old days. Then, add a small handful of white
:40:53. > :40:57.peppercorns and Make it
:40:58. > :41:07.30. Heat the brine until all
:41:08. > :41:14.the sugar has dissolved. Is there a method
:41:15. > :41:19.or just flat? Then, layer up the herring with raw
:41:20. > :41:27.onion till your pickling Now you put
:41:28. > :41:32.the pickle... What Eva is trying to say
:41:33. > :41:40.is pour your cooled pickle liquor into the air pockets
:41:41. > :41:43.and pop a weight on top. It's to stay for 24 hours,
:41:44. > :41:46.but if you have four, five weeks, My husband gets up
:41:47. > :41:57.in the middle of THEY LAUGH Our home-made crispbreads
:41:58. > :42:10.are at the ready. We're tucking into Eva's personal
:42:11. > :42:13.stash of herring as ours isn't Pickled herring on crispbread -
:42:14. > :42:18.a family favourite in every Do you know what I love
:42:19. > :42:25.about this recipe? The herring is such a humble little
:42:26. > :42:28.fish and it's transformed that humble fish into something
:42:29. > :42:31.really quite special. I'm getting the feeling that's
:42:32. > :42:36.Sweden all over - taking honest food and refining it t
:42:37. > :42:59.the very best it can be. Stephen has just told me that Dave
:43:00. > :43:06.Myers was your make-up artist? On a couple of jobs. I forgot that was
:43:07. > :43:07.his past. They are both lovely man. Whereof they now? Where did it all
:43:08. > :43:09.go wrong?! Still to come this morning:
:43:10. > :43:11.James Martin is indulging in some He's roasting a whole shoulder
:43:12. > :43:15.of pork to go with hispi cabbage, home-made apple sauce
:43:16. > :43:17.and roast potatoes! As sure as eggs is eggs,
:43:18. > :43:19.it wouldn't be Saturday morning And I have two EGGS-tremely
:43:20. > :43:23.talented chefs today, including the existing world
:43:24. > :43:34.record-holder himself, Theo Randall! You can see if Lisa can BEAT his
:43:35. > :43:40.time live a little later on. And will Stephen be facing food
:43:41. > :43:42.heaven, a caramel-filled chocolate fondant, or food hell,
:43:43. > :43:45.a classic quiche Lorraine? It's time for Lisa Allen
:43:46. > :43:58.to give us a recipe. How can I help? What are we doing?
:43:59. > :44:02.We have got hanger steak with blue cheese, asparagus. You will do the
:44:03. > :44:10.asparagus for me. Basically I want you to take the asparagus, pick all
:44:11. > :44:15.the tip is... Joking extra measure marked just likely peel them. Then
:44:16. > :44:24.we will put them in salty water. Just snap them, that is great. Then
:44:25. > :44:29.likely peel them? Yes. Would you get a scour out in your restaurant? Do
:44:30. > :44:35.you take all these bits of? I don't get that. We use them for soup and
:44:36. > :44:44.different things, we utilise them. That is a good-looking piece of
:44:45. > :44:53.meat. It is a hanger steak. It is from the lower plate of the animal,
:44:54. > :44:56.the belly. The diaphragm? That's it. We have brightened it, that opens
:44:57. > :45:08.the fibres up tender rises the meter. How long would you write it
:45:09. > :45:16.for? An hour. Is that all? It adds 10%, 10% salt. I have salt, sugar,
:45:17. > :45:20.juniper berries, garlic and a bay leaf in my brine, but this is where
:45:21. > :45:25.your interpretation could come in. If you are a big fan of chiili or
:45:26. > :45:29.aromatics, that would penetrate to the meter. Although it is relatively
:45:30. > :45:32.cheap, the hanger steak, it is quite specialist? You can just go along to
:45:33. > :45:42.your supermarket. You have to ask your butcher. It is
:45:43. > :45:47.an underrated meat but coming out more. The flavour packs a punch, one
:45:48. > :45:52.of the tastiest pieces of meat, to me. To put it, medium rare, medium,
:45:53. > :46:01.but at well done it is tough because there is no fat in it. But it can
:46:02. > :46:05.take medium? Yes. Brining it will give it more flavour, seasoning all
:46:06. > :46:10.the way through? Yes, much more flavour and tender rises it as well.
:46:11. > :46:14.I'm surprised, even an hour. Do you bring things? Something like that I
:46:15. > :46:19.can understand why you would, because it is dense and there is not
:46:20. > :46:22.budge fibre or fat in there, so it penetrates it. It penetrates through
:46:23. > :46:26.quite quickly. It depends on the size of the meat as to how long you
:46:27. > :46:32.give it in the brine. I'm seasoning this with salt and sugar, why should
:46:33. > :46:35.a? The sugar is the sweetness, because as Barry does is quite
:46:36. > :46:39.earthy so we put salt and sugar in. The best way to seasoned vegetables
:46:40. > :46:45.is to get in at the beginning of cooking -- because asparagus is
:46:46. > :46:49.earthy. Salt and sugar, it gets nice flavour into the asparagus. So
:46:50. > :46:54.enhancing the flavours that are there already? This is the cheese
:46:55. > :47:03.sauce, there is quite a lot going on. Yes, I have got local cheeses,
:47:04. > :47:08.and some buttermilk and sour cream and a little bit of Worcester sauce
:47:09. > :47:17.and white wine vinegar. This is a Kurd. This is goat's curd? Basically
:47:18. > :47:21.a local one. We are very spoilt, I think, in the area where we are from
:47:22. > :47:29.in Lancashire because there are so many local producers, people that
:47:30. > :47:35.grow vegetables and stuff like that, just an incredible area to be in.
:47:36. > :47:39.Tell us about North goat, you are new here so give us some background
:47:40. > :47:46.as to what you do. You have got a Michelin star? I've been in
:47:47. > :47:51.Northcote for about 14 years and it has changed dramatically, it had a
:47:52. > :47:55.refurbishment which took about two years, a Private dining room,
:47:56. > :48:05.kitchen table that goes into the Cook school. Busy? A lot busier!
:48:06. > :48:09.More shots, more aggravation! No, I love it, and we are not that far
:48:10. > :48:13.away, you think we are out in the sticks, but we are only two hours
:48:14. > :48:20.away on a train, so it is quite accessible. You have worked under
:48:21. > :48:27.Nigel for quite a long time? You were 23... 21 when I started, then I
:48:28. > :48:31.took the head chef's position when I was 23 which was a real big
:48:32. > :48:34.challenge for me because I was also still learning about food and
:48:35. > :48:41.cooking techniques, but then I had to learn to run a kitchen, manage
:48:42. > :48:44.people, I'm quite a hungry person, I like to be learning new things and
:48:45. > :48:50.different techniques and stuff like that. This tray of beauties here,
:48:51. > :48:56.you bought this from Northcote? You grow a lot of stuff for the kitchen?
:48:57. > :49:02.Yes, we do. We have got the garden now, we have just had a new garden,
:49:03. > :49:06.and we are trying to grow different things, things you cannot
:49:07. > :49:09.necessarily buy a lot of, but looking back at different heritages,
:49:10. > :49:15.how we can do things and make a difference, because that is what we
:49:16. > :49:25.do at Northcote, we look at the area and try to look at how we can bring
:49:26. > :49:28.that to the plate. I have got this only in sitting here, those are just
:49:29. > :49:34.props, you are making an onion caramel? This is where it gets
:49:35. > :49:39.Michelin... This is a great thing, you can do this at home and it adds
:49:40. > :49:44.flavour to your beef. I tried it in rehearsal, it is amazing, like a
:49:45. > :49:49.barbecue. You could put the meat on the barbecue as well but we brush it
:49:50. > :49:54.with onion caramel. It is an onion roasted in the often with a little
:49:55. > :49:58.bit of water and what happens is the bitterness comes out of the onions
:49:59. > :50:06.and create a great liquid, then we make a direct caramel, so we take it
:50:07. > :50:10.to reduction, it paints onto the meat, then just keep painting the
:50:11. > :50:15.meat. You can see here... So you will bring get down here until it is
:50:16. > :50:22.a glaze? Until it is nice and sticky. How long do you rose to
:50:23. > :50:27.those for? About one hour at a high temperature, you can see the juices
:50:28. > :50:31.coming out of them now. Sorry, that is not pleasant to look at!
:50:32. > :50:33.All of today's studio recipes, including this one from Lisa,
:50:34. > :50:35.are on the website - go to bbc.co.uk/saturdaykitchen.
:50:36. > :50:47.How are we looking? Good. Would this work on anything other than a good
:50:48. > :50:53.steak? Yes, you could use it on pork, anything like that, meat,
:50:54. > :51:01.lamb. The meaty fishlike monkfish would work well but nothing that
:51:02. > :51:07.is... But this cut of meat is brilliant on a barbecue at this time
:51:08. > :51:13.of year. You want some herbs going through this? Yes, please. We saw
:51:14. > :51:19.the shot earlier in the show, that is typical of your cooking, is it?
:51:20. > :51:23.It has got guts and body but it is quite delicate? I like to think so.
:51:24. > :51:28.People eat with their eyes, it is true. It is nice when you have
:51:29. > :51:33.something quite elegant on a plate, if you have got steak and asparagus
:51:34. > :51:38.on there, you have got steak and asparagus, it tastes like what you
:51:39. > :51:41.are putting in. Everything else is enhancing, not overpowering? And you
:51:42. > :51:49.have cooked for Prince Charles? How was that? Terrifying? It was, and
:51:50. > :51:53.absolute honour. One of those moments of my career, cooking for
:51:54. > :52:01.him, because you don't realise the pressure. He is such a lovely guy.
:52:02. > :52:04.He is a lovely fella, isn't it? Super, and so passionate about what
:52:05. > :52:10.the great British menu was about at that time, where it was produced,
:52:11. > :52:14.where it comes from, so it was a real grand Final Day, which is
:52:15. > :52:22.fantastic. He is also a bit shorter than me so I like him for that! He
:52:23. > :52:29.wasn't shorter than me! So we have got our herbs... And our blue
:52:30. > :52:39.cheese. Let's go for it. Is this your sort of thing? Definitely! It
:52:40. > :52:43.smells delicious. I love asparagus at this time of year. This is a
:52:44. > :52:50.little bit of basil oil, you can use any herbs you want, blitz them with
:52:51. > :52:53.oil, it is brilliant. I love the way chefs say that, a little bit of
:52:54. > :52:59.basil oil, which has taken a professional chef five hours to
:53:00. > :53:04.make! Just going to put some nice chunks, you can see there that it is
:53:05. > :53:12.a nice medium rare. That is how you would recommend it? Yes, medium rare
:53:13. > :53:15.or rare is beautiful. The best way to get hold of this, go to a
:53:16. > :53:26.butcher? Definitely, speak to them, it will be known as hanger steak.
:53:27. > :53:31.And would you recommend it at that thickness? Yes, you want the nice,
:53:32. > :53:35.big, thick piece, the cooking time will differ slightly, this was
:53:36. > :53:43.cooked a little longer, but if you have got a nice piece it is probably
:53:44. > :53:50.about 200 grams piece, 240, 220 in the oven, five minutes maximum. What
:53:51. > :53:57.is that again? Charred hanger steak with onion caramel, asparagus, goats
:53:58. > :54:04.cheese and Northcote herbs. Can't wait to try it.
:54:05. > :54:16.These flowers, little chive buds? P shoots, look at that. Took in. It
:54:17. > :54:24.looks lovely. What else would you do with hanger steak? There are all
:54:25. > :54:29.sorts, you could do this with onions or artichokes instead of asparagus,
:54:30. > :54:35.it lends itself to anything, really. And would you always try to lighten
:54:36. > :54:39.your dishes with a few herbs? It is a classic, steak and salad, that is
:54:40. > :54:46.what you are doing. It is a bit more bad steak and salad! It is my state
:54:47. > :54:56.and salad! Very nice, beautiful, a very nice dessert! -- I need a very
:54:57. > :54:59.nice dessert to round it all off! Right, let's see what Jane has
:55:00. > :55:20.chosen to go with Lisa's steak. Lisa's steak with blue cheese is one
:55:21. > :55:24.of those all guns blazing plate of food so we can go full throttle with
:55:25. > :55:29.the wine. Something like this, from the South of France, the original
:55:30. > :55:34.home of Maelbeek, would be a fancy choice. But with asparagus and
:55:35. > :55:39.garden herbs in the recipe, I want some green herbs in my beefy red
:55:40. > :55:44.wine, too, so I have gone to Llandough for this beautiful blend,
:55:45. > :55:51.the Chateau de Flaugergues 2014. It is a classic trio of French grapes
:55:52. > :55:55.which together have loads of Labour. Because the vineyards for this wine
:55:56. > :56:01.are only four miles from the coast, it means it has extra freshness --
:56:02. > :56:05.have loads of flavour. This has a gorgeous a rumour of black fruits
:56:06. > :56:12.and woody herbs, so classic for the region. -- a gorgeous aroma. The
:56:13. > :56:15.juiciness of the wine with blackcurrant and blue brief labours
:56:16. > :56:22.are exactly why it matches up to the big flavours on the plate, steak,
:56:23. > :56:27.blue cheese, onion caramel. And because of the Tandy herbal finish
:56:28. > :56:30.it picks up on the basil oil, asparagus, and the garden herbs.
:56:31. > :56:36.Lisa, here is to your fantastic steak with this delicious French
:56:37. > :56:41.red. Cheers! Do you think the wine matches? It is
:56:42. > :56:45.lovely, it has a deep flavour that works with the caramel on the
:56:46. > :56:52.outside. A perfect choice, just right, fruity and goes with the
:56:53. > :56:55.beef. I love this show, eat, drink, chat, it is good!
:56:56. > :56:58.Now it's time for A Taste Of Britain with Brian Turner and
:56:59. > :57:01.They're in Essex, uncovering the history of the local textile
:57:02. > :57:03.industry, and sampling a fantastic fish dish.
:57:04. > :57:33.North Essex has links to the textile industry dating back
:57:34. > :57:36.One of its most famous producers was Warner Sons,
:57:37. > :57:38.who supplied fabrics to the aristocracy from the 1700s
:57:39. > :57:42.and manufactured all the way through to the 1980s.
:57:43. > :57:44.Warner Textile Archive in Braintree documents nearly 500
:57:45. > :57:51.With around 100,000 items, it's the second largest collection
:57:52. > :57:59.in the country, after the Victoria and Albert Museum in London.
:58:00. > :58:10.Why is Braintree the home of all these goodies?
:58:11. > :58:16.Well, it actually works back from, er, the woollen trade.
:58:17. > :58:20.As the industry started to decline and silk became more fashionable,
:58:21. > :58:23.Braintree grew from the silk trade because companies started to base
:58:24. > :58:25.themselves back out into the smaller counties that
:58:26. > :58:31.We're talking, what, early 18th century?
:58:32. > :58:34.And these people were, you know, skilled workers,
:58:35. > :58:35.but they lived in terrible conditions.
:58:36. > :58:45.And it's actually very difficult, as you can imagine, to weave in very
:58:46. > :58:47.difficult, dark conditions, with, you know, people all around
:58:48. > :58:56.you and trying to squeeze in a big loom into small buildings.
:58:57. > :58:57.This I know is from the London Underground.
:58:58. > :58:59.Warner's went from weaving silk and velvet to...
:59:00. > :59:03.Right, well, my grandad was a train driver on the Piccadilly Line.
:59:04. > :59:08.And I don't know how he got hold of it, but a sofa in their house
:59:09. > :59:13.I'm sure loads of workers filched bits.
:59:14. > :59:15.Well, thank you so much for showing me all these
:59:16. > :59:20.Not only are they brilliant to look at and they're so rich
:59:21. > :59:27.and colourful, they've brought back so many memories.
:59:28. > :59:30.I still need to decide what I'm going to cook for my celebratory
:59:31. > :59:33.dish, so I've come to visit a great local chef in Epping
:59:34. > :59:50.Today I'm cooking fillet of cod with koji and basil puree
:59:51. > :59:53.and a cherry tomato ketchup and a potato galette.
:59:54. > :59:56.So I'm just going to gradually just take it off like that.
:59:57. > :59:59.That's a skill that takes a bit of practice, is that,
:00:00. > :00:05.And I'm just going to cut it in half.
:00:06. > :00:10.Pick the bones out, and then I'm going to salt it.
:00:11. > :00:13.I'm originally from Bermuda, and this is a dish that reminds me
:00:14. > :00:17.Every Sunday, you have a dish called "cod fish and potato",
:00:18. > :00:21.I'm going to make the cherry tomato ketchup.
:00:22. > :00:22.So we have some cherry tomatoes here with cinnamon
:00:23. > :00:26.They've been under the salamander for 45 minutes, and now I'm just
:00:27. > :00:29.going to put them on the stove, to continue cooking.
:00:30. > :00:31.That's why they've got this colour, they've blistered slightly.
:00:32. > :00:56.And then I just tend to hold it like this.
:00:57. > :01:01.And I'm just going to squeeze some of the starch out of it.
:01:02. > :01:03.So, there's no specific pattern, you're just doing it,
:01:04. > :01:06.you're making it up as you go on this pattern, yeah?
:01:07. > :01:10.And then I'm just going to press it down gently.
:01:11. > :01:14.And then I'm just going to put it back on the stove.
:01:15. > :01:17.So in here I have a bucket of iced water.
:01:18. > :01:21.And that's just to, when I've actually blitzed up the koji
:01:22. > :01:24.and basil puree, I put it on ice so it can keep its green colour.
:01:25. > :01:27.So the koji has just been lightly cooked with some
:01:28. > :01:31.And then I've blanched some spinach beforehand with a bit of basil.
:01:32. > :01:33.And then refresh it in iced water.
:01:34. > :01:45.If you'd mind holding that for me, please.
:01:46. > :01:48.I'd be very happy to do that, Chef.
:01:49. > :01:50.And so it's going to be really fine, all
:01:51. > :01:55.And once again the ice is to shock the colour and keep
:01:56. > :02:01.And what I do, I'm just going to cover it again with clingfilm.
:02:02. > :02:04.And that's it, that's the koji and basil puree.
:02:05. > :02:13.OK, so I've already washed off the cod.
:02:14. > :02:18.The reason I've rolled it in clingfilm is so it has
:02:19. > :02:21.So now I'm just going to portion them.
:02:22. > :02:25.And then I'm just going to take the clingfilm off.
:02:26. > :02:26.So they're a lovely shape.
:02:27. > :02:32.I'm going to put it in the oven for four minutes.
:02:33. > :02:33.So, we've got the spinach...
:02:34. > :02:36...with the diced shallots and knob of butter.
:02:37. > :02:39.So, I'm just going to put it on my tray.
:02:40. > :02:42.If there's any water left, I'm just going to drain it off,
:02:43. > :02:47.OK, so basically the cod has been in the oven for four minutes,
:02:48. > :02:51.so I'm just going to put it again underneath the salamander...
:02:52. > :02:54.So, gradually I'm just going to add some butter to the dish and then
:02:55. > :03:12.And then the fillet of cod, and then we're going to put
:03:13. > :03:17.OK, so here we have roasted fillet of cod, koji and basil puree
:03:18. > :03:21.with cherry tomato ketchup and a potato galette.
:03:22. > :03:24.Well, the dish looks fantastic, but it will have to taste as good
:03:25. > :03:53.Looking good, Brian. The food, not you!
:03:54. > :03:56.Right, it's time to answer a few of your foodie questions.
:03:57. > :03:59.Each caller will also help us decide what Stephen will eat
:04:00. > :04:09.Amy from Ipswich 's online one. What is your question? Meissen Alfie and
:04:10. > :04:13.I have gotten globe artichokes that our new allotments, we have
:04:14. > :04:19.absolutely no idea what to do with them. Artichokes? You don't need
:04:20. > :04:25.that many, maker risotto. Take the outer leaves off, scoop out the
:04:26. > :04:31.choke, use a potato peeler to peel down the stem. Then chop them into
:04:32. > :04:34.eighth, a bit of garlic, oil, water, squeeze of lemon juice, cook them
:04:35. > :04:38.gently for about five minutes in a pan with a lid on, start a risotto
:04:39. > :04:43.base with celery and onion, start adding chicken stock, add the cooked
:04:44. > :04:47.artichokes about two thirds of the way through, loads of butter,
:04:48. > :04:53.Parmesan, chopped parsley, delicious. What would you do, Lisa?
:04:54. > :04:59.If you have loads of them, I would pickle them. Take the outer leaves,
:05:00. > :05:03.the centres out, peel them down, cut them into quarters, then you want
:05:04. > :05:09.white wine vinegar, a little bit of sugar, is a Marumatsu, survey leaves
:05:10. > :05:15.and stuff, then likely pickle them, put them in your fridge. Finish with
:05:16. > :05:21.salads and all sorts with them. Do you like that? Absolutely lovely.
:05:22. > :05:25.Heaven or hell? As much as I love the quiche, I want to see the
:05:26. > :05:29.chocolate caramel. Stephen will be happy with that.
:05:30. > :05:34.You have been tweeting, they have said how much they want to go out
:05:35. > :05:40.and buy hanger steak, lots of love for hanger steak and kid goat.
:05:41. > :05:47.Stephen? Paul would like to know if you can suggest a good recipe for a
:05:48. > :05:51.veal dish? The simplest is doing a veal chop, sealing the deal in the
:05:52. > :05:55.pan with olive oil and roasting it for a few minutes, letting. My
:05:56. > :06:02.favourite is Asian of veal, getting a whole should reveal, adding
:06:03. > :06:06.celery, carrots, onion, white wine, putting a lid on it and cooking it
:06:07. > :06:11.for about four hours in the oven -- my favourite is a shin of veal.
:06:12. > :06:17.Serve it with risotto or polenta. You just had to cut it with a spoon,
:06:18. > :06:21.get the marrow and mix it in with the risotto. Sometimes I braise a
:06:22. > :06:32.whole romp as well. Just seal it off and braise it in a pack of butter
:06:33. > :06:39.and stock. And some Thai. -- time Ahn. I like it pan fried in butter
:06:40. > :06:46.with mushrooms. Have you got another? Andrew Connolly says this
:06:47. > :06:54.is a lot of rhubarb, what can you do? Oh, sorry! I have a lot of
:06:55. > :07:08.rhubarb! What can I do with it. Lisa? I think rhubarb is great as a
:07:09. > :07:15.compote... I thought you said compost! I would do a compote, brown
:07:16. > :07:18.sugar, lemon zest, really slowly at about 100 degrees in the oven, let
:07:19. > :07:24.the juices come out, reduce the juices back down, put the rhubarb
:07:25. > :07:30.back in. Then you can use it for all sorts. It even complements meter.
:07:31. > :07:35.You can use it in different ways, it is great with muesli on top, for
:07:36. > :07:45.breakfast, Greek yoghurt. Melissa is on the mind from Birmingham. Good
:07:46. > :07:58.morning! You are perky! Always! What is your question? Minimum effort,
:07:59. > :08:02.maximum effect profiteroles, please? I will pass that on to you. I am OK
:08:03. > :08:07.at pastry but I made the worst prefer to roles once. That is not
:08:08. > :08:13.why Melissa has phoned in, you are an expert in the field. The blog
:08:14. > :08:19.they were like golf balls! All of the questions are coming to me. For
:08:20. > :08:22.me, pastry is all about the recipe, weighing being greedy and said
:08:23. > :08:29.properly. You want to form a nice batter. When you are beating your
:08:30. > :08:35.flour and your letter and the eggs, for me, it is all about that. And
:08:36. > :08:40.the temperature has to be right survey get the nice puffiness. Are
:08:41. > :08:50.you happy with that? How much water in the oven? You can put a little
:08:51. > :08:58.trade in the bottom. Always follow a pastry recipe. Heaven or hell at the
:08:59. > :09:03.end of the show? Heaven. Thank you. Our last caller is Tony, what would
:09:04. > :09:11.you like to ask? Good morning, good people! My question is is there
:09:12. > :09:17.something else that can be used to braise lamb apart from her knee. I
:09:18. > :09:21.can't handle her knee. I love shoulder of lamb. Braised shoulder
:09:22. > :09:26.of lamb with anchovies, olives, white wine, rosemary and loads of
:09:27. > :09:32.garlic. Bowen the shoulder of lamb, seal it off, season it well. Take
:09:33. > :09:37.the lamb out, get rid of the fat, at the anchovies, salted anchovies,
:09:38. > :09:43.olives, rosemary, garlic, white wine, put the lamb back-in, later
:09:44. > :09:49.on, cook for three hours. You can break it with a spoon, it is
:09:50. > :09:53.delicious. Happy? Yes. Can I as one other question, please? Is it
:09:54. > :10:03.possible to use something like syrup? Like syrup? Maple syrup?
:10:04. > :10:06.Might be a bit sweeter. Are we going heaven or hell at the end of the
:10:07. > :10:10.show? Heaven, please. Thank you. Lisa you feeling? Pressure. You have
:10:11. > :10:24.the king of the omelettes. you must use three eggs,
:10:25. > :10:41.plus anything else in front of you, Yeah, I wouldn't put maple syrup
:10:42. > :10:54.with lamb. Have you got shall in that? Texture! At least you season
:10:55. > :11:03.that. Usable. You are on fire. Lisa Allen, that is shocking! Oh, my
:11:04. > :11:10.word! My word! Did you season it? I put a bit of salt in it. I should
:11:11. > :11:17.get an extra point for that. As much as I hate to say it, I might carry
:11:18. > :11:23.on eating... Shall ie the shell? It is the garnish. Texture. I am sure
:11:24. > :11:31.that in your home territory you are really, really good. I am going to
:11:32. > :11:42.just put that in the bin! Theo, do you know what time you got? I will
:11:43. > :11:50.come back to you. Lisa, 19.48, but it is going in the bin. Theo, 17.40.
:11:51. > :12:00.You are slow. They will go in the bin. Get this... Shakira!
:12:01. > :12:02.# Shakira, Shakira... So will Stephen get food heaven,
:12:03. > :12:04.a caramel-filled chocolate fondant? Or food hell, a mighty quiche
:12:05. > :12:06.Lorraine? I'll tot up the votes
:12:07. > :12:08.whilst you get some He's got pork on the menu today,
:12:09. > :12:12.and he's not skimping on the trimmings, either,
:12:13. > :12:14.with cabbage, roast potatoes Now, I have such fond memories
:12:15. > :12:28.as a kid, arguing with my sister at the top of the landing
:12:29. > :12:30.as my Evel Knievel toy veered But it was those smells
:12:31. > :12:34.from downstairs, and the smells from my kitchen,
:12:35. > :12:36.and watching my mother cook, that really inspired
:12:37. > :12:38.me to be a chef. I'm going to share with you right
:12:39. > :12:46.now just a few of them. Nothing gets me quite
:12:47. > :12:48.so nostalgic as cooking up roast pork with apple sauce,
:12:49. > :12:50.spuds and cabbage, just It's good, honest grub,
:12:51. > :12:54.that was perfect fodder Now, one of my favourite pieces
:12:55. > :12:57.of meat, particularly for Sunday lunch when I was
:12:58. > :12:59.a kid, was roast pork. For me, really the best joint
:13:00. > :13:02.on the animal really is this. There's nothing better than it
:13:03. > :13:06.slow roast with that But what we need to do is get
:13:07. > :13:13.crispy crackling on it. Now, to do this, you're better off
:13:14. > :13:16.using a sharp knife, really, for this, rather
:13:17. > :13:19.than a knife like this. You basically just get this right
:13:20. > :13:28.inside, and you just slice 'My method involves mixing chopped
:13:29. > :13:33.thyme with sea salt, 'and then massaging the meat
:13:34. > :13:50.with some olive oil before rubbing It is going to draw out the
:13:51. > :13:51.moisture. It will create a crackling on top of the poor, which we want to
:13:52. > :13:54.fight over. And then, I'm going to cook this
:13:55. > :13:58.on the actual open tray of the oven. This is often known as sort
:13:59. > :14:00.of weeping cooking, ie you allow We're going to use those juices
:14:01. > :14:05.from the meat, like this, because it's fantastic,
:14:06. > :14:06.to roast our potatoes. What you need to do with this,
:14:07. > :14:10.is basically sort your oven out. You want enough space in the bottom
:14:11. > :14:13.to put a tray, and enough space Now, my best advice really
:14:14. > :14:20.with this, you get yourself Cos it's easier to handle,
:14:21. > :14:26.and certainly easier to get 'Cook the pork shoulder in a low
:14:27. > :14:34.oven for about four to five hours. 'Which gives me loads of time to get
:14:35. > :14:40.on with sorting out the other bits. There's nowhere else that grows them
:14:41. > :14:48.like us around the world. They've got a sharpness,
:14:49. > :14:50.and taste delicious. Now, what's great about this
:14:51. > :14:58.is you can make a decent amount. Particularly when I was a young
:14:59. > :15:02.nipper I used to watch my mum make a big batch of this every
:15:03. > :15:04.Sunday lunch. And we used to have a load of it
:15:05. > :15:07.on the kitchen table. It's a common misconception,
:15:08. > :15:13.you think it's going to go brown. Actually, you can freeze
:15:14. > :15:16.apples just sliced. Now, for me, it's not cooking
:15:17. > :15:24.if there's no butter. So, that goes in first with some
:15:25. > :15:27.water, and the apples. Now, I like to add just
:15:28. > :15:29.a sprinkling of sugar, so the sharpness of the apples
:15:30. > :15:31.really comes through. And then I simmer it
:15:32. > :15:34.all for about ten minutes. You can add cloves and
:15:35. > :15:36.nutmeg if you fancy. Now, to make the best
:15:37. > :15:42.roast potatoes... I did actually phone my
:15:43. > :15:44.mother for this last Now, she always buys good quality
:15:45. > :15:48.King Edward potatoes. My first job actually
:15:49. > :15:55.wasn't peeling potatoes. I went from pot-washing
:15:56. > :15:57.to buttering bread. And then I got promoted
:15:58. > :16:00.onto making fruitcake. And then I got demoted back
:16:01. > :16:07.to buttering bread again, So, with these potato trimmings,
:16:08. > :16:14.even the apple trimmings we used to give to the pigs,
:16:15. > :16:16.cos we were brought Hence, you always had the best
:16:17. > :16:19.quality pork around. So, once my spuds are in,
:16:20. > :16:23.I just bring the pan to the boil and let it gently bubble
:16:24. > :16:27.for one minute only before Now, I just need to cover my
:16:28. > :16:37.potatoes in that fantastic pork fat, add a bit of salt, and bang them
:16:38. > :16:47.back in the oven for 40 minutes. I've turned the heat up
:16:48. > :16:49.for the perfect potatoes Now I'm going to teach you how
:16:50. > :16:53.to cook cabbage properly. It doesn't leave you mentally
:16:54. > :16:56.scarred as a child when you end up with this limp, manky, overcooked
:16:57. > :16:57.stinking-your-house-out cabbage. This is hispi cabbage,
:16:58. > :16:59.or pointed cabbage, Cos this is delicious,
:17:00. > :17:06.when you taste it like this. It is not good when it goes
:17:07. > :17:09.on at the same time And for me, that means my
:17:10. > :17:16.food heaven ingredient. With water, in a pan,
:17:17. > :17:19.plus a bit of seasoning. Cook for three minutes,
:17:20. > :17:28.and it's done. The key to getting it right
:17:29. > :17:31.is to hardly cook it at all. You see, Sunday lunch doesn't
:17:32. > :17:33.have to be stressful. And then, of course,
:17:34. > :17:52.we've got our roast potatoes, which have been cooked in all those
:17:53. > :17:56.lovely juices from the pork as well. It's how I used to have it
:17:57. > :18:07.on the farm as a young kid. They used to just basically chuck it
:18:08. > :18:10.in the centre of the table. And it was every man
:18:11. > :18:13.for himself, really. I used to fight so much
:18:14. > :18:16.with my sister over this bit. Even now, we still have scraps over
:18:17. > :18:25.the dining room table over this. I know it sounds daft,
:18:26. > :18:33.but as chefs we try and reinvent But to me, sometimes to go forward
:18:34. > :18:42.in life you've got to go backwards. Go back to your childhood and have
:18:43. > :18:45.some of your favourite meals. So, there you have it,
:18:46. > :18:51.my roast pork shoulder with apple Right, it's time to find out
:18:52. > :19:03.whether Stephen is facing food So Stephen, here's your food heaven,
:19:04. > :19:12.a caramel-filled chocolate fondant. Of course. You can eat it all to
:19:13. > :19:18.yourself! Or you could be having food hell,
:19:19. > :19:28.a classic quiche Lorraine. What do you think you have got? I'm
:19:29. > :19:32.hoping heaven! Given that everyone has gone for heaven and there is not
:19:33. > :19:40.enough of these guys to overrule it... What would you have gone for?
:19:41. > :19:45.Heaven. I would have gone to heaven. Let's get rid of the Keash!
:19:46. > :19:52.I'm going to whisk up some eggs to make the base, CEO, you could do the
:19:53. > :19:56.caramel, Lisa, you can do the chocolate sauce. We have got to
:19:57. > :20:01.poach the cherries in some red wine and sugar, produce it right down to
:20:02. > :20:04.a sticky syrup. Let's get this going on because it will take a little
:20:05. > :20:08.while. This is literally eggs and sugar, nothing to it. These
:20:09. > :20:27.chocolate fondant are basically just... CEO is better at cracking
:20:28. > :20:38.eggs then you -- Theo. A bit of sugar. So your grandfather was quite
:20:39. > :20:46.instrumental in your career? Yes, he was. We were watching Laurel and
:20:47. > :20:50.Hardy and rather than looking at the obvious pratfalls that Oliver Hardy
:20:51. > :20:59.was doing, he told me to watch Stan, the subtleties, and Stan has always
:21:00. > :21:05.been my hero. Can you just hold that, this is an interactive show! I
:21:06. > :21:10.made these fondant earlier, I'm just going to put them in the oven here,
:21:11. > :21:17.224 about five minutes, not about, it has to be five minutes so that
:21:18. > :21:22.the oven is -- the centre is soft. All of this chapter, wine, cooking!
:21:23. > :21:26.Just whisk in the eggs and sugar so that there is a lot of volume, this
:21:27. > :21:35.will be the base of it. We have got some flour here as well. Guys, could
:21:36. > :21:41.you do me a favour and just stirred that chocolate? Coming back to
:21:42. > :21:47.Laurel and Hardy, it is quite an observation to make, to watch the
:21:48. > :21:51.quiet guy and look at the comic timing. Just showing that there are
:21:52. > :21:55.various different ways, you don't have to go for the obvious all the
:21:56. > :22:00.time. Do you have that in your head sometimes? Very much, most of my
:22:01. > :22:11.comedy heroes I try to sneak in under the radar at some point. Is it
:22:12. > :22:16.something you would do in Trollied? Yes, definitely, I play a psychotic
:22:17. > :22:20.pharmacist called Brian so there is room for cumin! I'm going to fold in
:22:21. > :22:23.this chocolate, ideally it would be cooler than this but there is no
:22:24. > :22:31.time! Chocolate and butter, are you guys all right? Yes! And nice dark
:22:32. > :22:41.caramel. Look at that, beautiful. Just folding in the chocolate with
:22:42. > :22:48.the eggs, try not to rip a little too much. Fold in the flour. That is
:22:49. > :22:59.a nice caramel falls recipe, that, once I got when I do is to make it
:23:00. > :23:09.and it works a treat. -- when I used to make it. Lisa, are you OK? Yes,
:23:10. > :23:21.good. He is sabotaging me! I have got another whisk. So we have got
:23:22. > :23:34.semi-whipped cream. Pouring double cream there. I was doing my research
:23:35. > :23:41.as well... Henry and Jesse, your kids, Max and Lola, and under your
:23:42. > :23:50.personal life it says, allergic to shellfish!
:23:51. > :23:54.LAUGHTER. I noticed that, actually! I was
:23:55. > :24:01.doing my research as well and apparently you punched Helen Mirren?
:24:02. > :24:07.I did, yes, right in the face! It was an accident, we were doing a
:24:08. > :24:10.scene together and the camera went out in the playground, I was playing
:24:11. > :24:15.a teacher in a school, to get a shot of me, and I went down without any
:24:16. > :24:19.walkie-talkies so I was signalling cut to them just as Helen appeared
:24:20. > :24:24.on my shoulder and I whacked her straight in the nose. There were
:24:25. > :24:27.lots of two years, buying me! She had just played the Queen at the
:24:28. > :24:36.time and I feared I might be beheaded! She took it well, did she
:24:37. > :24:45.goes macro she did, she can take a punch, bless her! -- took it well,
:24:46. > :24:50.did she? So here is a little caramel chocolate, just push it in there. It
:24:51. > :24:57.is a bit of a cheat, but it works. It cooks slower than the rest of it
:24:58. > :25:03.so it stays quite molten. You can do this a bit in advance, put them in
:25:04. > :25:07.the fridge. They are ready to go. Get rid of those. Everything else
:25:08. > :25:14.good? Yes, just clearing up your mess! We are nice and chilled, the
:25:15. > :25:18.first time this has ever happened! There is usually a manic rush at the
:25:19. > :25:25.end. I could hit somebody in the face... Just an elbow! As an actor,
:25:26. > :25:33.do you get competitive with each other? No, I was at drama school
:25:34. > :25:36.with a lot of people and you are just delighted to see each other
:25:37. > :25:45.going. Christopher Ecclestone, Graham Norton was two years below
:25:46. > :25:52.me. That was quite a year! Do you still see each other? Yes, it is
:25:53. > :25:55.always nice. Jason Watkins, who is in Trollied, was at Prada at the
:25:56. > :26:07.same time, we used to meet on the football field. That is when it gets
:26:08. > :26:14.competitive! -- Jason Watkins was at RADA. Do you ever have roles where
:26:15. > :26:18.you think, I wish that was mine? No, you just root for them. OK, the
:26:19. > :26:21.fondant are out, that was five minutes so hopefully they should be
:26:22. > :26:27.nice and soft. Have we got our garnish ready? Can I have a bit of
:26:28. > :26:34.the cherry liquor? A couple of spoons. Do you do a Stan Laurel
:26:35. > :26:40.impersonation? Well, I'm going to hit you in the face with a chocolate
:26:41. > :26:49.fondant. You might want to wait for it to cool, it will be a bit hot!
:26:50. > :26:57.Oh, no! OK, a bit of chocolate... Talk amongst yourselves! You are all
:26:58. > :27:03.looking at me! What wine is this? A big, bold red, boil it down to get a
:27:04. > :27:09.nice deep flavour. This is lots and lots of caramel, lots of sugar? A
:27:10. > :27:14.lot of sugar in this. Are you quite a sweet person when you go to
:27:15. > :27:23.restaurants? Yes, I save up. Moment of truth. Let's not use that one,
:27:24. > :27:33.that didn't work! Give me the knife. Nice and hot. It is a great idea,
:27:34. > :27:47.the chocolate in the middle. Tap it! Give it a smash! Brings back the
:27:48. > :27:58.quiche! No pain, no gain! Make it look pretty! This is going so well!
:27:59. > :28:06.In rehearsal this went really, really well! Can we just go back to
:28:07. > :28:16.the pack shot?! Oh, my word! APPLAUSE.
:28:17. > :28:20.Get some cherries on the top! We have had a few disasters, that is
:28:21. > :28:25.one of them! To go with this, I have got an nice cream sherry, ?9.99 from
:28:26. > :28:29.Waitrose, drink your way through this and then you won't care what
:28:30. > :28:34.that looks like! Make it look pretty! Let's have some of this. It
:28:35. > :28:37.was going so well! That's all from us today
:28:38. > :28:39.on Saturday Kitchen Live. Big thank you to Lisa Allen,
:28:40. > :28:42.Theo Randall, Stephen Tompkinson and All the recipes from the show
:28:43. > :28:46.are on our website. Captain, it's d'Artagnan.
:28:47. > :29:06.There's a riot in Saint-Antoine.