04/06/2016 Saturday Kitchen


04/06/2016

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Transcript


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I'm Matt Tebbutt and this is Saturday Kitchen Live.

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I've got two brilliant chefs cooking with me this morning.

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One of our most popular Saturday Kitchen regulars,

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And a new face to the show, from the Michelin-starred

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Northcote Manor in Lancashire, Lisa Allen.

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How are you? Great, thanks. Feeling good? You are grinning. We are

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always happy to see you extra measure more very sweet, putting my

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nerves at ease. What are you cooking, Theo? Fritto misto with

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Italian vegetables, aubergine, artichokes, zucchini Flowers,

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English Asparagus, sage, a sauce made out of fresh chilli. And your

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hand is in the shot! We want to borrow you on television! What about

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you, Lisa? Charred hanger steak with onion caramel, blue cheese and

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asparagus and a selection of North Dakota Garden herbs. Very manly and

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meaty but very delicate as well. Is that you? Quite pretty but packs a

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punch! The food is sounding delicious

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already, and there are more tasty recipes in our archive films

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from Rick Stein, The Hairy Bikers, Brian Turner with Janet

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Street-Porter, and James Martin. Our special guest today has rarely

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been off our screens in the last 30 years with starring roles

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in Ballykissangel, In Deep, Drop He's currently starring

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in the award-winning ITV Welcome to Saturday Kitchen,

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Stephen Tompkinson! Lovely to have you here, Stephen.

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You are making us feel very underdressed. I made an effort, I am

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normally in bed with fake Amono with the curtains drawn! -- normally in

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bed with a kimono. Ayew much of a cook when you are out of your

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kimono? My lovely partner E Lane does all the cooking. I am a bit of

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a sous chef, I try not to get in the way. Chipping in? I know that.

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Now at the end of today's programme I'll cook either food heaven

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I have a sweet tooth, my food heaven would be caramel. When I was a

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child, there was always a fight between me and my dad of chocolates

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came in. He cheated, he used to go to the second layer. That is a

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regular thing. What about food hell? I used to play a lot of cricket, and

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at tea at the interval there was always a very solidified quiche,

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which was terribly off-putting. Baked egg gone cold. Stephen has

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given me caramel or quiche. For food heaven it could be caramel filled

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a caramel-filled chocolate fondant. I'm going to combine caramel

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with chocolate to make a caramel-filled chocolate fondant,

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and I'll be serving it with a caramel and chocolate sauce,

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That just looks beautiful. That is the one!

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Or Stephen could be having his food hell, quiche - it's a bit

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The pastry case is filled with a mixture of eggs,

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pancetta, double cream and lots Gruyere cheese.

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It's baked gently and served with an orange and fennel salad.

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Because you don't like fennel? It can be a bit... Fennel and quiche?

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Absolute hell. As always, we'll find out

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what Stephen gets at If you'd like the chance to ask any

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of us a question today A few of you will be able

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to put a question to us And if I do get to speak to you,

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I'll be asking if you want Stephen to face either food heaven

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or food hell. You can send us questions

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through social media But if you're watching us

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on catch-up then please don't call We are probably down the pub! You

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hungry? Definitely. Lletget cooking. What are we up to, Theo? Look at

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this beauty, like a rugby ball. It is a special aubergine from Sicily.

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We will fry these with portobello mushrooms, some zucchini flowers.

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What is that? That's... Is unnecessary! Not the face! I will

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make batter. I will make some batter using tipo 00 flour, a pasta flour.

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I always associate free to Mr with fish. You get lots of different

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types. -- I always associate fritto misto with fish. We will cook these

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vegetables quickly to keep the goodness in. Somebody on Twitter

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says we look like twins in matching shirts. They are quite similar. I

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quite liked your ropey old jumper you were wearing in rehearsal. What

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do you mean, Roby?! There were holes in the arms! We had some olive oil

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and warm water. We will add that to the batter. This is an old Elizabeth

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David recipe, inspired from Italy. This would not upset your average

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Italian? No, this is pure... Because they are easily upset, in food

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terms. Quite rightly so, they have standards and they stick to them,

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that is what is so good about Italian food, they have high

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standards. But if one has the best recipe in the world, the other does!

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Adopt it is very regional, they get upset with each other. This has a

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consistency like an whipped double cream. We will get some egg whites.

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CEO, is there a reason why you use pasta flour? Because it is nice and

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light. -- Theo, is there a reason? You need about one third egg white

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to two thirds batter. Too Jake White and it becomes too soft. This will

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make it nice and light. -- to merge egg whites and it becomes too soft.

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I restaurant has had a fabulous big refurbishment. You had changed the

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layout? We have an extra private dining room seating 40 people, it is

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fantastic to have a spice like that in central London. We have a nice

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big bar. It is much more fresh and modern. We have had another question

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on Twitter, if you are allergic to wheat, can you use different flour?

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Buckwheat flour. Asparagus, what else? I will cut the aubergine. Just

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look at this. Look at that beauty. Does it have any bitterness? It has

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no seeds in it, it is almost like frying a mushroom. That is quite

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specialist? You can use a regular aubergine, I just wanted to show you

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how wonderful they are. And we have a delicious sweet onion, you could

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use any type of Scullion. Then we have the zucchini, courgette, some

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of these mushrooms. Some English Asparagus. Sage leaves. You are

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doing Taste Of London? Yes, from the 15th to the 19th in Regents Park. It

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is a huge event which takes a lot of effort and time. Fingers crossed the

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weather will be nice, it makes such a difference. Like everything in

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this country. I will fry these with my batter. Do you have to do in

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batches? If you have a nice, big fryer, it is fine. This is a sharing

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dish for the middle of the table. Do you do that at the restaurant? We

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had a vegetarian menu, this is one of the dishes, very popular. But you

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can mix it up, add squid and prawns, but I think vegetables are delicious

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fried like this. You have three restaurants question I have had

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trouble the intercontinental, we have the Hotel Indigo, and I have a

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restaurant in Bangkok. That does not sound like it should sit well with

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Italian food? It is a great city, everybody there is so into food.

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Amazing markets, the culture is brilliant. It is a very lively

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place. The restaurants are much more relaxed and very simple, and open

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kitchen. You can see into the kitchen and see the chefs working.

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How much time do you spend out there? Robert Lee three trips a

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year, ten days at a time. I speak to Chris Beverley, the head chef there,

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I speak to him a lot. Things like Skype, you can... I hate Skype. It

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is just painful. I would be lost without it. I guess so. And the chef

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over there, was he from London? He worked for me as a sous chef for

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three years. He is loving it, absolutely fantastic. So I have got

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my fritto misto. Can you make a sauce? We will use this sweet

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vinegar. You have some chilli. The vinegar is amazing. It has an

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incredible centre. That will be put on top of the fritto You do not

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associate this with being sweet? They can be sour, these ones have a

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time to them. Is it an old-fashioned fruit? Similar to crab apple, maybe.

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Not particularly sweet, by any means. That is a British

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ingredients. You are all about Italian ingredients? I like the

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Italian philosophy, use wonderful ingredients and do as little with

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them as possible. Whether it is English or Italian. Those

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aubergines, you had to get them from Italy. They grow here. At certain

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things are just better from Italy. That chard is English, the machines

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are English. Are finish with these? I am on fried you take, I can't use

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the fryer. You have not got those. But those in, right.

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If you'd like to put a question to any of us today

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That's 0330 123 1410. But if you're watching us

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on catch-up then please don't call in, as the lines are closed.

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What now? You clear up, I will do the fryer! Sounds like a good deal!

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Very straightforward. Just come and look at the fritto, and amazing

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crispness, very light batter. Not stand in much better. It isn't

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losing to keep as little batter on them as possible, just to code the

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vegetables -- it is important you keep as little batter on there as

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possible. A little bit of colour, just enough to coat it. That

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incredibly light, bubbly look, that is the egg? The egg white and the

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olive oil in the batter. This is quite a time critical dish, once it

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is in there, if it sits around for too long... You have to eat this

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straightaway. You can't serve it in half an hour, you have to serve it

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straightaway. Lots of people in social media are very excited about

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Taste Of London Normal Macro, By The Way, So You Will Not Be Alone! --

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Taste Of London, by the way, so you will not be alone. Thank goodness! I

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am cooking a sausage dish with and a bread salad, with tomatoes and

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cucumbers and mint and basil. Nice! And we are doing a pasta dish. We

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are doing the best peach sorbet you have ever tasted. You are selling

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yourself! Somebody has just put in a question, if you did not have a deep

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threat fryer, could you do this? You could do it in a pan, the very

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carefully. -- if you did not have a deep fat fryer. Lagarde don't go

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above 180 Celsius. This looks amazing. Is look so simple, it is

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the nicest way to eat a lot of vegetables. And who does not like

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deep-fried vegetables? Does this change throughout "Mark did you

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always keep a vegetarian fritto misto? -- does this change

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throughout the year, do you always keep a vegetarian fritto misto? It

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depends what is in season, zucchini and aubergine are in season at the

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moment. Get your hand into the shot! Reminders what this is. Fritto misto

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with aubergines, zucchini and sage, with a chilli sauce and vinegar.

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Boom! That looks amazing. There you go.

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There is your first dish. They are not always that big. Family size.

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Beautiful. It is one of those things that could be done really badly. If

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the batter is too thick, you will have too much and it comes away from

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the ingredient and does not cook properly. Some of the best Italian

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food I have ever eaten was at York face. Often better than Italy. Very

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kind. -- was at your place. How would this change, seasonally? More

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different types of artichokes in the winter. Squash, pumpkin, mushrooms.

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Really lovely. I think this time of year is the time of year, because

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you have the asparagus and zucchini. Jane Parkinson's our wine expert

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today so let's see what she's picked I've come to back in this week to

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choose my wine, but before I hit the shops aren't going to take a little

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look around. -- I am going to take. CEOP's fritto misto is so Moorish,

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once you start eating it is hard to stop! Even though the batter is

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quite delicate, we still need a wine with zesty freshness to cut through

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and one fantastic option would be this sherry because it is great with

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fried food. However, this is an Italian recipe and called me an old

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romantic but I like to match wine with food from the same country so I

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have the perfect bottle for the year, the Taste The Difference Gavi

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2015. Like many European wines, it is the name of the region and the

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wine style from where it comes. It gives a lovely lemony fresh wind,

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the kind of things the locals drink. That zesty freshness is because this

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is a brand spanking new vintage on the shelves. The grassy coat of this

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wine is brilliant for matching up to the courgettes, the Swiss chard and

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the artichokes. Because it has this lovely freshness to it, it is

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perfect for cutting through the delicate batter. Theo, it is harder

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to eat vegetables any other way after having your fritto misto and I

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hope you like this gorgeous Gavi with it back in the studio. Cheers!

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You cannot go wrong with a Gavi. I find they can be a bit dusty, but

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this one has a lovely fruitiness. So you can go wrong with a Gavi! Lisa,

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do you like that? A great compliment to the vegetables and I like the

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dressing as well because it really comes through, and the tone of the

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apple. You are not drinking today? It is beautiful.

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Lisa, you're cooking next and it's something meaty.

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Yes, Chard hanger steak and a selection of herbs. One last

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question from social media, what is the best oil to fry? Sunflower oil,

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it is neutral, olive oil is too heavy. Perfect, thank you for that.

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Don't forget you could ask any of us a question if you call this

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We need all your calls by 11am today, please.

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Or you can tweet us questions using the hashtag #SaturdayKitchen.

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Right, let's get some Greek sunshine with Rick Stein.

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He's in Pylos and wasting no time getting a taste

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Every day on this journey, I think how blooming lucky I am

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driving through fabulous countryside in search of good things to eat.

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And in Greece, I'm starting to feel really at home.

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It's just getting better and better, really.

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What I haven't had yet but I'm really, really desperate

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So, the more I travel south, the closer I get

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to the Greece of Homer, the stuff I remembered from school.

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The Spartans, brigands, pirates and dreadful vendettas, too.

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The Southern Peloponnese is made of two regions, Messinia on the west

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and the famous Laconia, where the word laconic comes from.

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This is the town of Pilos on the Bay of Navarino.

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Never been here before, but I know and I can tell instantly

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Simply because it just happens to be, well, like everyday Greece.

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Food, of course, is the reason for my journey.

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But I'm beginning to realise that it's rather a good thing to find

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places along the way that I might like to come back to one day.

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I know I've said this before, but I love our

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As a cook, it's like a sort of frame.

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I like the way the shop is with this arch, a frame of, "What do

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And all those leaves at the back, they boil those and serve them

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There's one there called vlita, which I've only just discovered.

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And that, boiling in water, olive oil, lemon juice,

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I just love a little vista like this.

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I'll stick my neck out and say that hardly any British holiday-makers

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Fresh wild greens from the fields and hedgerows.

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In the early morning and the evenings, you usually see

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old people out with their carrier bags because they know how jolly

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Basically, you boil them and then you stick them in very cold water

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Add oil, Kalamata, one of the best in the world,

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nutty and sweet, and then lemon, lemon juice.

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No wonder these old people live for over 100.

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Finally, salt and pepper and there's a dish.

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It's like a pleasing health cure on a plate.

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It's sort of sad, really, because we don't do the same

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I was sort of thinking you could use rocket or spinach or Swiss chard.

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And for a bit of bitterness, you could use dandelion leaves.

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Because, once you've boiled nettles, they don't have the poison

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in them, the sting in them, and they're actually,

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tasting this vlita, I'm sort of thinking nettles.

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It's the same sort of, erm, lovely...

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How would you describe this?

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Leafy-with-a-bit-of-attitude flavour.

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One of the things I love doing, I think any chef loves doing,

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is looking at boats to see what they've caught.

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I think, really, this is where cooking starts.

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And in the restaurant where I was tasting those wild greens,

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the chef sort of insisted that he'd make me the local fish

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stew, made with whatever the fishermen had caught.

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Well, I liked that, because that's the very essence of fish cookery -

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And as you'd expect, lots of vegetables.

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Carrots, onions, parsley, tomatoes, potatoes in olive oil.

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Actually, when I made it, I added a bit of ouzo.

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But here, just water and then saffron.

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He uses mayatiko - I had to look that one up,

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because we don't get it at home - red mullet and chunks of whitefish,

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bream, silver bream, prawns and that'll do.

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It's not an expensive dish and this will certainly

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I'm not sure whether this is actually going to end up

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But either way, I tend to judge fish restaurants on the quality of either

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stew or soup and I found myself asking him, "Is there

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And that's because I've become so used to fish stews

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being something more than they were ever intended to be.

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I mean, they were just stews that the fishermen made

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from the fish that they took home, because they couldn't sell it.

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I mean, bouillabaisse started like that.

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And that's been elevated now into the most fantastical flavours

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and if you try making something that approximated to what it used to be

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like, people say, "That's not bouillabaisse."

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You can tell you've used really good fish.

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That fish stew looked tasty, but for me it was all about those

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greens - and that's what I'm focusing on for my next dish.

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I have also got a bit of a Greek theme going on here. We have got

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something, the Greens, a few nettles in there, I know The Hairy Bikers

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were using nettles are couple of weeks ago, so I will use them again

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and I've also got this goat, kid goat, you are a fan? Yes, when I was

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filming Wild At Heart in South Africa we had a lot of ball goat.

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Always braised? Low and slow. It looks like a lamb, this young,

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this tender... Less saturated fat than a chicken. Had it? We should

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all be eating it. We eat so much goat 's cheese in this country cost

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-- so we may as well it the meat. It is about the same price as lamb but

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if you look at the other could it is cheaper so it is worth

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experimenting. Let's get the figs in, I'm going to roast them with a

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little bit of butter, a bit of thyme and honey, they won't take long at

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all. Stephen, your career is very varied. I nearly said you have been

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knocking around for 30 years which is probably the wrong phrase, but

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you have been in this business the 30 years, which is incredible. I

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started in radio, it was the first job I had from drama school, I won a

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competition which gives you a seven-month contract with the radio

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and drama company so my first job was 54 plays in seven months, which,

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as a start, is... How did you get your head around that? I presume you

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are in a room and it is all in your head? You have got your script, it

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is the closest you get to the author, without authors than actors

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are nothing. You have got to appreciate the writers. It is a

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wonderful start, there is no limit to the imagination for radio, you

:27:51.:27:54.

can set it anywhere. I once had a play where there was a dinner party

:27:55.:27:58.

going on in my stomach and I fell in love with one of the characters. Is

:27:59.:28:09.

that we'll?! Yes! -- is it real?! It was a dinner party in by stomach, I

:28:10.:28:13.

was in love with one of the characters, and because they were

:28:14.:28:16.

always eating I felt for all the time but in real life I was starving

:28:17.:28:22.

to death. Interesting! Is that something you would consider going

:28:23.:28:27.

back to? I do whenever I can, radio is my first love, I adore the

:28:28.:28:32.

freedom. I would quite happily talk to you all day long about Drop The

:28:33.:28:35.

Dead Donkey, which was the first thing I saw, which was brilliant,

:28:36.:28:40.

and it became a hugely iconic show. It was a format that had not really

:28:41.:28:45.

been tried before in terms of a sitcom, they had always been

:28:46.:28:50.

up-to-date sketches, and to build a whole show around eight very

:28:51.:28:55.

different characters any TV news room and 25% of the show was given

:28:56.:29:02.

to you on the day and recorded live on the Wednesday night, edited the

:29:03.:29:06.

next day and went out that night. So there was a lot of freewheeling?

:29:07.:29:12.

Well, no, we had the genius of Andy Hamilton and Guy Jenkin writing for

:29:13.:29:15.

us, they would leave gaps for the top. To come in and shape it around

:29:16.:29:20.

whichever characters were on camera at the time. You were a shady

:29:21.:29:27.

character? Definitely. But in hindsight he made journalists look

:29:28.:29:30.

really good given what is going on at the moment! We believed up until

:29:31.:29:35.

then that whenever you had a news report they were telling the truth,

:29:36.:29:39.

but often they can sort of band that truth to suit their tastes. I love

:29:40.:29:44.

it, absolutely love it. A lot of people asking on social media where

:29:45.:29:47.

you can get out from, just as a friendly butcher. You can get them

:29:48.:29:55.

in fields, they are everywhere! Children's zoo is... No, don't do

:29:56.:30:01.

that, don't help yourself! A friendly but you. They will take

:30:02.:30:06.

about five minutes in the oven, the kid goat is in the oven, marinated

:30:07.:30:10.

in oregano, lemon zest and olive oil.

:30:11.:30:16.

That'll probably take about six or seven minutes. I have my garlic, a

:30:17.:30:23.

decent amount of olive oil, some chard, in with the rest of the

:30:24.:30:29.

greens. A bit of rocket. Here are the nettles. Have you ever cooked

:30:30.:30:36.

with nettles? No. You use the tips, the young shoots. When it is wilted,

:30:37.:30:40.

they don't really want to sting you. They will if you have a go at them.

:30:41.:30:47.

Gently through them in. They will give you a nice, iron... Do you cook

:30:48.:30:56.

with nettles? Yes. Potato soup with pancetta and nettles. What flavour

:30:57.:31:00.

did you think they bring? It is a bit like Swiss chard or Greens,

:31:01.:31:05.

quite earthy. They grow everywhere, you can pick them up all over the

:31:06.:31:10.

place. Very cheap. Just make sure you wear gloves. You could get them

:31:11.:31:19.

and be goat in the same field! Away from it goats and Drop the Dead

:31:20.:31:28.

Donkey, let's talk about DCI Banks. We stopped filming a couple of weeks

:31:29.:31:32.

ago, I assume it will be on in the autumn. That show is huge, watched

:31:33.:31:38.

by millions. What do you think resonates? Always with police and

:31:39.:31:44.

hospital shows, I think there is a voyeurism for the audience, it is

:31:45.:31:49.

the two places they do not want to end up, a police station hospital

:31:50.:31:54.

ward. Watching it to other people is quite intriguing. I think people

:31:55.:31:58.

have a great belief in justice as well. Banks is a very dog-eared,

:31:59.:32:06.

determined character. Pity is quite an ordinary Joe. Peter Robinson, who

:32:07.:32:11.

wrote the novel is that the series is based on, said that most of the

:32:12.:32:16.

policemen he talked to said it is quite mundane, really. You are not

:32:17.:32:20.

dealing with super villains leaving very clever clues, it is often

:32:21.:32:27.

people caught up in situations they would never dream of, often to

:32:28.:32:33.

protect their families, there is a moral grey area. They are not out

:32:34.:32:38.

and out bad people. Have you ever had a policeman come up to you and

:32:39.:32:43.

say, I really like the way you portray this? You must get sick of

:32:44.:32:51.

the superhuman, superhero? After the first episode of the pilot went out,

:32:52.:32:55.

I was walking down Oxford Street and a patrol car came towards me and

:32:56.:33:02.

they both saluted. Really?! Whenever we have crime scenes, the supporting

:33:03.:33:08.

artists that they use are ex-policeman, they are always there

:33:09.:33:12.

to guide us. You had to cut corners in terms of time in a drama. Do you

:33:13.:33:20.

think they like it? There are so many crime dramas, it is a hugely

:33:21.:33:26.

competitive genre. Does your average police officer enjoy it? Very much.

:33:27.:33:31.

It is set in Leeds, within 40 minutes radius you can tell a very

:33:32.:33:36.

cosmopolitan city -based story and then be in the middle of nowhere,

:33:37.:33:41.

dealing with oral type things. How do you go from switching in that

:33:42.:33:52.

role, a very solemn role, to comedy? -- dealing with very rural type

:33:53.:33:59.

things. I was in the supermarket, I asked people if they like Trolley

:34:00.:34:06.

To. It is something everyone experiences, a supermarket. So to

:34:07.:34:12.

have the part of a sitcom there is a great idea. Is that any easy switch,

:34:13.:34:18.

or do you need to get your head around it? Variety is the spice of

:34:19.:34:22.

acting. You can switch it on and off? I think so. I hope so. Let me

:34:23.:34:30.

just recap, I have got my figs reducing in her knee and water.

:34:31.:34:36.

These are my various greens. This is goat's curd, have you ever tried it?

:34:37.:34:43.

No. It is a young cheese, it has quite a citrus taste and it sits

:34:44.:34:48.

quite nicely if you are using kid goat. Figs, let's get them on. How

:34:49.:34:57.

did you eat your goat? It was often carried. In South Africa they tend

:34:58.:35:07.

to have things on the go on a low heat. Whereabouts in South Africa?

:35:08.:35:14.

We were equity distance between Pretoria and Johannesburg. Just in

:35:15.:35:19.

the countryside. Have you been back since? I haven't. It is a beautiful

:35:20.:35:26.

country. Turk into that. Let me know what you think, let me know if the

:35:27.:35:29.

code works nicely. So what will I be making for Stephen

:35:30.:35:30.

at the end of the show? It could be his food heaven,

:35:31.:35:34.

caramel, in a chocolate fondant. I am going to combine caramel

:35:35.:35:36.

with chocolate to make a caramel-filled chocolate fondant

:35:37.:35:38.

served with a caramel and chocolate sauce,

:35:39.:35:40.

as well as a cherry reduction. Or it could be his food hell,

:35:41.:35:46.

quiche, and a classic The pastry case is filled

:35:47.:35:51.

with a mixture of eggs, pancetta, double cream and lots

:35:52.:35:54.

Gruyere cheese. It's baked gently and served

:35:55.:35:56.

with an orange and fennel salad. As usual, it's down to the guests

:35:57.:35:58.

in the studio and a few of our viewers to decide,

:35:59.:36:01.

and you can see the result How is that? Beautiful, it really

:36:02.:36:15.

is. Does it remind you of the goat in South Africa? Absolutely,

:36:16.:36:16.

fantastic. Now let's hitch a lift

:36:17.:36:17.

with The Hairy Bikers. Si and Dave are in Sweden,

:36:18.:36:19.

and they're meeting a woman with a particular passion

:36:20.:36:22.

for pickling herrings! To get your head around

:36:23.:36:36.

Swedish food you need The short summers and long cold

:36:37.:36:38.

winters mean they only have a brief growing season,

:36:39.:36:42.

so preserving food is essential. But what was once a life-saving

:36:43.:36:44.

necessity has become So, like bloodhounds on the scent,

:36:45.:36:46.

we're tracking down another smorgasbord classic -

:36:47.:36:51.

pickled herring. We've come to this family fish

:36:52.:36:56.

shop to find the herring It's made by Eva Wahlstrom,

:36:57.:36:59.

a local fisherwoman who catches, She's promised to show us

:37:00.:37:04.

the secrets to her family's I'm looking forward

:37:05.:37:11.

to this. In 1928, my grandfather,

:37:12.:37:17.

and he said, "Oh, I found That's a wonderful picture,

:37:18.:37:23.

isn't it? So, you started smoking fish

:37:24.:37:36.

and working with your grandfather Grandmother, grandfather,

:37:37.:37:39.

my father, mother, ..uncle, everybody

:37:40.:37:45.

in the whole house. Eva makes a wide range

:37:46.:37:53.

of smoked and pickled fish, but her favourite recipe

:37:54.:38:00.

is the pickled frie herring This is it, this

:38:01.:38:03.

is the signature. And it comes from your grandmother,

:38:04.:38:08.

you were saying, is that right? Of

:38:09.:38:13.

course! Herring fried then

:38:14.:38:20.

pickled. The balance of that is absolutely

:38:21.:38:26.

exquisite. ..that would go perfect

:38:27.:38:34.

with the crackerbreads On the condition, Eva,

:38:35.:38:40.

if you could teach us I'm glad but don't

:38:41.:38:44.

tell anybody else. Crossed fingers I'll

:38:45.:38:48.

keep behind my back. Swedes have been preserving Baltic

:38:49.:38:57.

herrings since the Middle Ages They're packed with omega-3

:38:58.:39:06.

and vital vitamin D It's probably why the Swedes have

:39:07.:39:10.

such a long life expectancy. But now we're going to make

:39:11.:39:20.

the things you really I got up at four this morning

:39:21.:39:35.

to get this only for you. When a woman brings you fresh fish

:39:36.:39:40.

it's hard not to love her. And when she sandwiches a couple

:39:41.:39:44.

of fillets together and douses them in rye flour, well, then,

:39:45.:39:47.

you want to marry her. And when she fries them in butter -

:39:48.:39:50.

ooh, well, then you want to... If you live in a flat,

:39:51.:39:53.

in a big house, many of the people know when you fry herring,

:39:54.:39:58.

because the smell, the whole house. I mean, the Baltic herring, it's

:39:59.:40:03.

famous the world over, isn't it? Sweden has a wonderful relationship

:40:04.:40:06.

with a herring. He go to the hospital and he take

:40:07.:40:09.

a test, he's really, really healthy. He eats herring maybe

:40:10.:40:16.

eight days a week. Frying the fish before preserving

:40:17.:40:21.

it is the surprising After that, the process

:40:22.:40:36.

is pretty classic. We're making a pickling brine

:40:37.:40:42.

from three cups of water, one cup So, this is how you would preserve

:40:43.:40:45.

the fish in the old days. Then, add a small handful of white

:40:46.:40:52.

peppercorns and Make it

:40:53.:40:57.

30. Heat the brine until all

:40:58.:41:07.

the sugar has dissolved. Is there a method

:41:08.:41:14.

or just flat? Then, layer up the herring with raw

:41:15.:41:19.

onion till your pickling Now you put

:41:20.:41:27.

the pickle... What Eva is trying to say

:41:28.:41:32.

is pour your cooled pickle liquor into the air pockets

:41:33.:41:40.

and pop a weight on top. It's to stay for 24 hours,

:41:41.:41:43.

but if you have four, five weeks, My husband gets up

:41:44.:41:46.

in the middle of THEY LAUGH Our home-made crispbreads

:41:47.:41:57.

are at the ready. We're tucking into Eva's personal

:41:58.:42:10.

stash of herring as ours isn't Pickled herring on crispbread -

:42:11.:42:13.

a family favourite in every Do you know what I love

:42:14.:42:18.

about this recipe? The herring is such a humble little

:42:19.:42:25.

fish and it's transformed that humble fish into something

:42:26.:42:28.

really quite special. I'm getting the feeling that's

:42:29.:42:31.

Sweden all over - taking honest food and refining it t

:42:32.:42:36.

the very best it can be. Stephen has just told me that Dave

:42:37.:42:59.

Myers was your make-up artist? On a couple of jobs. I forgot that was

:43:00.:43:06.

his past. They are both lovely man. Whereof they now? Where did it all

:43:07.:43:07.

go wrong?! Still to come this morning:

:43:08.:43:09.

James Martin is indulging in some He's roasting a whole shoulder

:43:10.:43:11.

of pork to go with hispi cabbage, home-made apple sauce

:43:12.:43:15.

and roast potatoes! As sure as eggs is eggs,

:43:16.:43:17.

it wouldn't be Saturday morning And I have two EGGS-tremely

:43:18.:43:19.

talented chefs today, including the existing world

:43:20.:43:23.

record-holder himself, Theo Randall! You can see if Lisa can BEAT his

:43:24.:43:34.

time live a little later on. And will Stephen be facing food

:43:35.:43:40.

heaven, a caramel-filled chocolate fondant, or food hell,

:43:41.:43:42.

a classic quiche Lorraine? It's time for Lisa Allen

:43:43.:43:45.

to give us a recipe. How can I help? What are we doing?

:43:46.:43:58.

We have got hanger steak with blue cheese, asparagus. You will do the

:43:59.:44:02.

asparagus for me. Basically I want you to take the asparagus, pick all

:44:03.:44:10.

the tip is... Joking extra measure marked just likely peel them. Then

:44:11.:44:15.

we will put them in salty water. Just snap them, that is great. Then

:44:16.:44:24.

likely peel them? Yes. Would you get a scour out in your restaurant? Do

:44:25.:44:29.

you take all these bits of? I don't get that. We use them for soup and

:44:30.:44:35.

different things, we utilise them. That is a good-looking piece of

:44:36.:44:44.

meat. It is a hanger steak. It is from the lower plate of the animal,

:44:45.:44:53.

the belly. The diaphragm? That's it. We have brightened it, that opens

:44:54.:44:56.

the fibres up tender rises the meter. How long would you write it

:44:57.:45:08.

for? An hour. Is that all? It adds 10%, 10% salt. I have salt, sugar,

:45:09.:45:16.

juniper berries, garlic and a bay leaf in my brine, but this is where

:45:17.:45:20.

your interpretation could come in. If you are a big fan of chiili or

:45:21.:45:25.

aromatics, that would penetrate to the meter. Although it is relatively

:45:26.:45:29.

cheap, the hanger steak, it is quite specialist? You can just go along to

:45:30.:45:32.

your supermarket. You have to ask your butcher. It is

:45:33.:45:42.

an underrated meat but coming out more. The flavour packs a punch, one

:45:43.:45:47.

of the tastiest pieces of meat, to me. To put it, medium rare, medium,

:45:48.:45:52.

but at well done it is tough because there is no fat in it. But it can

:45:53.:46:01.

take medium? Yes. Brining it will give it more flavour, seasoning all

:46:02.:46:05.

the way through? Yes, much more flavour and tender rises it as well.

:46:06.:46:10.

I'm surprised, even an hour. Do you bring things? Something like that I

:46:11.:46:14.

can understand why you would, because it is dense and there is not

:46:15.:46:19.

budge fibre or fat in there, so it penetrates it. It penetrates through

:46:20.:46:22.

quite quickly. It depends on the size of the meat as to how long you

:46:23.:46:26.

give it in the brine. I'm seasoning this with salt and sugar, why should

:46:27.:46:32.

a? The sugar is the sweetness, because as Barry does is quite

:46:33.:46:35.

earthy so we put salt and sugar in. The best way to seasoned vegetables

:46:36.:46:39.

is to get in at the beginning of cooking -- because asparagus is

:46:40.:46:45.

earthy. Salt and sugar, it gets nice flavour into the asparagus. So

:46:46.:46:49.

enhancing the flavours that are there already? This is the cheese

:46:50.:46:54.

sauce, there is quite a lot going on. Yes, I have got local cheeses,

:46:55.:47:03.

and some buttermilk and sour cream and a little bit of Worcester sauce

:47:04.:47:08.

and white wine vinegar. This is a Kurd. This is goat's curd? Basically

:47:09.:47:17.

a local one. We are very spoilt, I think, in the area where we are from

:47:18.:47:21.

in Lancashire because there are so many local producers, people that

:47:22.:47:29.

grow vegetables and stuff like that, just an incredible area to be in.

:47:30.:47:35.

Tell us about North goat, you are new here so give us some background

:47:36.:47:39.

as to what you do. You have got a Michelin star? I've been in

:47:40.:47:46.

Northcote for about 14 years and it has changed dramatically, it had a

:47:47.:47:51.

refurbishment which took about two years, a Private dining room,

:47:52.:47:55.

kitchen table that goes into the Cook school. Busy? A lot busier!

:47:56.:48:05.

More shots, more aggravation! No, I love it, and we are not that far

:48:06.:48:09.

away, you think we are out in the sticks, but we are only two hours

:48:10.:48:13.

away on a train, so it is quite accessible. You have worked under

:48:14.:48:20.

Nigel for quite a long time? You were 23... 21 when I started, then I

:48:21.:48:27.

took the head chef's position when I was 23 which was a real big

:48:28.:48:31.

challenge for me because I was also still learning about food and

:48:32.:48:34.

cooking techniques, but then I had to learn to run a kitchen, manage

:48:35.:48:41.

people, I'm quite a hungry person, I like to be learning new things and

:48:42.:48:44.

different techniques and stuff like that. This tray of beauties here,

:48:45.:48:50.

you bought this from Northcote? You grow a lot of stuff for the kitchen?

:48:51.:48:56.

Yes, we do. We have got the garden now, we have just had a new garden,

:48:57.:49:02.

and we are trying to grow different things, things you cannot

:49:03.:49:06.

necessarily buy a lot of, but looking back at different heritages,

:49:07.:49:09.

how we can do things and make a difference, because that is what we

:49:10.:49:15.

do at Northcote, we look at the area and try to look at how we can bring

:49:16.:49:25.

that to the plate. I have got this only in sitting here, those are just

:49:26.:49:28.

props, you are making an onion caramel? This is where it gets

:49:29.:49:34.

Michelin... This is a great thing, you can do this at home and it adds

:49:35.:49:39.

flavour to your beef. I tried it in rehearsal, it is amazing, like a

:49:40.:49:44.

barbecue. You could put the meat on the barbecue as well but we brush it

:49:45.:49:49.

with onion caramel. It is an onion roasted in the often with a little

:49:50.:49:54.

bit of water and what happens is the bitterness comes out of the onions

:49:55.:49:58.

and create a great liquid, then we make a direct caramel, so we take it

:49:59.:50:06.

to reduction, it paints onto the meat, then just keep painting the

:50:07.:50:10.

meat. You can see here... So you will bring get down here until it is

:50:11.:50:15.

a glaze? Until it is nice and sticky. How long do you rose to

:50:16.:50:22.

those for? About one hour at a high temperature, you can see the juices

:50:23.:50:27.

coming out of them now. Sorry, that is not pleasant to look at!

:50:28.:50:31.

All of today's studio recipes, including this one from Lisa,

:50:32.:50:33.

are on the website - go to bbc.co.uk/saturdaykitchen.

:50:34.:50:35.

How are we looking? Good. Would this work on anything other than a good

:50:36.:50:47.

steak? Yes, you could use it on pork, anything like that, meat,

:50:48.:50:53.

lamb. The meaty fishlike monkfish would work well but nothing that

:50:54.:51:01.

is... But this cut of meat is brilliant on a barbecue at this time

:51:02.:51:07.

of year. You want some herbs going through this? Yes, please. We saw

:51:08.:51:13.

the shot earlier in the show, that is typical of your cooking, is it?

:51:14.:51:19.

It has got guts and body but it is quite delicate? I like to think so.

:51:20.:51:23.

People eat with their eyes, it is true. It is nice when you have

:51:24.:51:28.

something quite elegant on a plate, if you have got steak and asparagus

:51:29.:51:33.

on there, you have got steak and asparagus, it tastes like what you

:51:34.:51:38.

are putting in. Everything else is enhancing, not overpowering? And you

:51:39.:51:41.

have cooked for Prince Charles? How was that? Terrifying? It was, and

:51:42.:51:49.

absolute honour. One of those moments of my career, cooking for

:51:50.:51:53.

him, because you don't realise the pressure. He is such a lovely guy.

:51:54.:52:01.

He is a lovely fella, isn't it? Super, and so passionate about what

:52:02.:52:04.

the great British menu was about at that time, where it was produced,

:52:05.:52:10.

where it comes from, so it was a real grand Final Day, which is

:52:11.:52:14.

fantastic. He is also a bit shorter than me so I like him for that! He

:52:15.:52:22.

wasn't shorter than me! So we have got our herbs... And our blue

:52:23.:52:29.

cheese. Let's go for it. Is this your sort of thing? Definitely! It

:52:30.:52:39.

smells delicious. I love asparagus at this time of year. This is a

:52:40.:52:43.

little bit of basil oil, you can use any herbs you want, blitz them with

:52:44.:52:50.

oil, it is brilliant. I love the way chefs say that, a little bit of

:52:51.:52:53.

basil oil, which has taken a professional chef five hours to

:52:54.:52:59.

make! Just going to put some nice chunks, you can see there that it is

:53:00.:53:04.

a nice medium rare. That is how you would recommend it? Yes, medium rare

:53:05.:53:12.

or rare is beautiful. The best way to get hold of this, go to a

:53:13.:53:15.

butcher? Definitely, speak to them, it will be known as hanger steak.

:53:16.:53:26.

And would you recommend it at that thickness? Yes, you want the nice,

:53:27.:53:31.

big, thick piece, the cooking time will differ slightly, this was

:53:32.:53:35.

cooked a little longer, but if you have got a nice piece it is probably

:53:36.:53:43.

about 200 grams piece, 240, 220 in the oven, five minutes maximum. What

:53:44.:53:50.

is that again? Charred hanger steak with onion caramel, asparagus, goats

:53:51.:53:57.

cheese and Northcote herbs. Can't wait to try it.

:53:58.:54:04.

These flowers, little chive buds? P shoots, look at that. Took in. It

:54:05.:54:16.

looks lovely. What else would you do with hanger steak? There are all

:54:17.:54:24.

sorts, you could do this with onions or artichokes instead of asparagus,

:54:25.:54:29.

it lends itself to anything, really. And would you always try to lighten

:54:30.:54:35.

your dishes with a few herbs? It is a classic, steak and salad, that is

:54:36.:54:39.

what you are doing. It is a bit more bad steak and salad! It is my state

:54:40.:54:46.

and salad! Very nice, beautiful, a very nice dessert! -- I need a very

:54:47.:54:56.

nice dessert to round it all off! Right, let's see what Jane has

:54:57.:54:59.

chosen to go with Lisa's steak. Lisa's steak with blue cheese is one

:55:00.:55:20.

of those all guns blazing plate of food so we can go full throttle with

:55:21.:55:24.

the wine. Something like this, from the South of France, the original

:55:25.:55:29.

home of Maelbeek, would be a fancy choice. But with asparagus and

:55:30.:55:34.

garden herbs in the recipe, I want some green herbs in my beefy red

:55:35.:55:39.

wine, too, so I have gone to Llandough for this beautiful blend,

:55:40.:55:44.

the Chateau de Flaugergues 2014. It is a classic trio of French grapes

:55:45.:55:51.

which together have loads of Labour. Because the vineyards for this wine

:55:52.:55:55.

are only four miles from the coast, it means it has extra freshness --

:55:56.:56:01.

have loads of flavour. This has a gorgeous a rumour of black fruits

:56:02.:56:05.

and woody herbs, so classic for the region. -- a gorgeous aroma. The

:56:06.:56:12.

juiciness of the wine with blackcurrant and blue brief labours

:56:13.:56:15.

are exactly why it matches up to the big flavours on the plate, steak,

:56:16.:56:22.

blue cheese, onion caramel. And because of the Tandy herbal finish

:56:23.:56:27.

it picks up on the basil oil, asparagus, and the garden herbs.

:56:28.:56:30.

Lisa, here is to your fantastic steak with this delicious French

:56:31.:56:36.

red. Cheers! Do you think the wine matches? It is

:56:37.:56:41.

lovely, it has a deep flavour that works with the caramel on the

:56:42.:56:45.

outside. A perfect choice, just right, fruity and goes with the

:56:46.:56:52.

beef. I love this show, eat, drink, chat, it is good!

:56:53.:56:55.

Now it's time for A Taste Of Britain with Brian Turner and

:56:56.:56:58.

They're in Essex, uncovering the history of the local textile

:56:59.:57:01.

industry, and sampling a fantastic fish dish.

:57:02.:57:03.

North Essex has links to the textile industry dating back

:57:04.:57:33.

One of its most famous producers was Warner Sons,

:57:34.:57:36.

who supplied fabrics to the aristocracy from the 1700s

:57:37.:57:38.

and manufactured all the way through to the 1980s.

:57:39.:57:42.

Warner Textile Archive in Braintree documents nearly 500

:57:43.:57:44.

With around 100,000 items, it's the second largest collection

:57:45.:57:51.

in the country, after the Victoria and Albert Museum in London.

:57:52.:57:59.

Why is Braintree the home of all these goodies?

:58:00.:58:10.

Well, it actually works back from, er, the woollen trade.

:58:11.:58:16.

As the industry started to decline and silk became more fashionable,

:58:17.:58:20.

Braintree grew from the silk trade because companies started to base

:58:21.:58:23.

themselves back out into the smaller counties that

:58:24.:58:25.

We're talking, what, early 18th century?

:58:26.:58:31.

And these people were, you know, skilled workers,

:58:32.:58:34.

but they lived in terrible conditions.

:58:35.:58:35.

And it's actually very difficult, as you can imagine, to weave in very

:58:36.:58:45.

difficult, dark conditions, with, you know, people all around

:58:46.:58:47.

you and trying to squeeze in a big loom into small buildings.

:58:48.:58:56.

This I know is from the London Underground.

:58:57.:58:57.

Warner's went from weaving silk and velvet to...

:58:58.:58:59.

Right, well, my grandad was a train driver on the Piccadilly Line.

:59:00.:59:03.

And I don't know how he got hold of it, but a sofa in their house

:59:04.:59:08.

I'm sure loads of workers filched bits.

:59:09.:59:13.

Well, thank you so much for showing me all these

:59:14.:59:15.

Not only are they brilliant to look at and they're so rich

:59:16.:59:20.

and colourful, they've brought back so many memories.

:59:21.:59:27.

I still need to decide what I'm going to cook for my celebratory

:59:28.:59:30.

dish, so I've come to visit a great local chef in Epping

:59:31.:59:33.

Today I'm cooking fillet of cod with koji and basil puree

:59:34.:59:50.

and a cherry tomato ketchup and a potato galette.

:59:51.:59:53.

So I'm just going to gradually just take it off like that.

:59:54.:59:56.

That's a skill that takes a bit of practice, is that,

:59:57.:59:59.

And I'm just going to cut it in half.

:00:00.:00:05.

Pick the bones out, and then I'm going to salt it.

:00:06.:00:10.

I'm originally from Bermuda, and this is a dish that reminds me

:00:11.:00:13.

Every Sunday, you have a dish called "cod fish and potato",

:00:14.:00:17.

I'm going to make the cherry tomato ketchup.

:00:18.:00:21.

So we have some cherry tomatoes here with cinnamon

:00:22.:00:22.

They've been under the salamander for 45 minutes, and now I'm just

:00:23.:00:26.

going to put them on the stove, to continue cooking.

:00:27.:00:29.

That's why they've got this colour, they've blistered slightly.

:00:30.:00:31.

And then I just tend to hold it like this.

:00:32.:00:56.

And I'm just going to squeeze some of the starch out of it.

:00:57.:01:01.

So, there's no specific pattern, you're just doing it,

:01:02.:01:03.

you're making it up as you go on this pattern, yeah?

:01:04.:01:06.

And then I'm just going to press it down gently.

:01:07.:01:10.

And then I'm just going to put it back on the stove.

:01:11.:01:14.

So in here I have a bucket of iced water.

:01:15.:01:17.

And that's just to, when I've actually blitzed up the koji

:01:18.:01:21.

and basil puree, I put it on ice so it can keep its green colour.

:01:22.:01:24.

So the koji has just been lightly cooked with some

:01:25.:01:27.

And then I've blanched some spinach beforehand with a bit of basil.

:01:28.:01:31.

And then refresh it in iced water.

:01:32.:01:33.

If you'd mind holding that for me, please.

:01:34.:01:45.

I'd be very happy to do that, Chef.

:01:46.:01:48.

And so it's going to be really fine, all

:01:49.:01:50.

And once again the ice is to shock the colour and keep

:01:51.:01:55.

And what I do, I'm just going to cover it again with clingfilm.

:01:56.:02:01.

And that's it, that's the koji and basil puree.

:02:02.:02:04.

OK, so I've already washed off the cod.

:02:05.:02:13.

The reason I've rolled it in clingfilm is so it has

:02:14.:02:18.

So now I'm just going to portion them.

:02:19.:02:21.

And then I'm just going to take the clingfilm off.

:02:22.:02:25.

So they're a lovely shape.

:02:26.:02:26.

I'm going to put it in the oven for four minutes.

:02:27.:02:32.

So, we've got the spinach...

:02:33.:02:33.

..with the diced shallots and knob of butter.

:02:34.:02:36.

So, I'm just going to put it on my tray.

:02:37.:02:39.

If there's any water left, I'm just going to drain it off,

:02:40.:02:42.

OK, so basically the cod has been in the oven for four minutes,

:02:43.:02:47.

so I'm just going to put it again underneath the salamander...

:02:48.:02:51.

So, gradually I'm just going to add some butter to the dish and then

:02:52.:02:54.

And then the fillet of cod, and then we're going to put

:02:55.:03:12.

OK, so here we have roasted fillet of cod, koji and basil puree

:03:13.:03:17.

with cherry tomato ketchup and a potato galette.

:03:18.:03:21.

Well, the dish looks fantastic, but it will have to taste as good

:03:22.:03:24.

Looking good, Brian. The food, not you!

:03:25.:03:53.

Right, it's time to answer a few of your foodie questions.

:03:54.:03:56.

Each caller will also help us decide what Stephen will eat

:03:57.:03:59.

Amy from Ipswich 's online one. What is your question? Meissen Alfie and

:04:00.:04:09.

I have gotten globe artichokes that our new allotments, we have

:04:10.:04:13.

absolutely no idea what to do with them. Artichokes? You don't need

:04:14.:04:19.

that many, maker risotto. Take the outer leaves off, scoop out the

:04:20.:04:25.

choke, use a potato peeler to peel down the stem. Then chop them into

:04:26.:04:31.

eighth, a bit of garlic, oil, water, squeeze of lemon juice, cook them

:04:32.:04:34.

gently for about five minutes in a pan with a lid on, start a risotto

:04:35.:04:38.

base with celery and onion, start adding chicken stock, add the cooked

:04:39.:04:43.

artichokes about two thirds of the way through, loads of butter,

:04:44.:04:47.

Parmesan, chopped parsley, delicious. What would you do, Lisa?

:04:48.:04:53.

If you have loads of them, I would pickle them. Take the outer leaves,

:04:54.:04:59.

the centres out, peel them down, cut them into quarters, then you want

:05:00.:05:03.

white wine vinegar, a little bit of sugar, is a Marumatsu, survey leaves

:05:04.:05:09.

and stuff, then likely pickle them, put them in your fridge. Finish with

:05:10.:05:15.

salads and all sorts with them. Do you like that? Absolutely lovely.

:05:16.:05:21.

Heaven or hell? As much as I love the quiche, I want to see the

:05:22.:05:25.

chocolate caramel. Stephen will be happy with that.

:05:26.:05:29.

You have been tweeting, they have said how much they want to go out

:05:30.:05:34.

and buy hanger steak, lots of love for hanger steak and kid goat.

:05:35.:05:40.

Stephen? Paul would like to know if you can suggest a good recipe for a

:05:41.:05:47.

veal dish? The simplest is doing a veal chop, sealing the deal in the

:05:48.:05:51.

pan with olive oil and roasting it for a few minutes, letting. My

:05:52.:05:55.

favourite is Asian of veal, getting a whole should reveal, adding

:05:56.:06:02.

celery, carrots, onion, white wine, putting a lid on it and cooking it

:06:03.:06:06.

for about four hours in the oven -- my favourite is a shin of veal.

:06:07.:06:11.

Serve it with risotto or polenta. You just had to cut it with a spoon,

:06:12.:06:17.

get the marrow and mix it in with the risotto. Sometimes I braise a

:06:18.:06:21.

whole romp as well. Just seal it off and braise it in a pack of butter

:06:22.:06:32.

and stock. And some Thai. -- time Ahn. I like it pan fried in butter

:06:33.:06:39.

with mushrooms. Have you got another? Andrew Connolly says this

:06:40.:06:46.

is a lot of rhubarb, what can you do? Oh, sorry! I have a lot of

:06:47.:06:54.

rhubarb! What can I do with it. Lisa? I think rhubarb is great as a

:06:55.:07:08.

compote... I thought you said compost! I would do a compote, brown

:07:09.:07:15.

sugar, lemon zest, really slowly at about 100 degrees in the oven, let

:07:16.:07:18.

the juices come out, reduce the juices back down, put the rhubarb

:07:19.:07:24.

back in. Then you can use it for all sorts. It even complements meter.

:07:25.:07:30.

You can use it in different ways, it is great with muesli on top, for

:07:31.:07:35.

breakfast, Greek yoghurt. Melissa is on the mind from Birmingham. Good

:07:36.:07:45.

morning! You are perky! Always! What is your question? Minimum effort,

:07:46.:07:58.

maximum effect profiteroles, please? I will pass that on to you. I am OK

:07:59.:08:02.

at pastry but I made the worst prefer to roles once. That is not

:08:03.:08:07.

why Melissa has phoned in, you are an expert in the field. The blog

:08:08.:08:13.

they were like golf balls! All of the questions are coming to me. For

:08:14.:08:19.

me, pastry is all about the recipe, weighing being greedy and said

:08:20.:08:22.

properly. You want to form a nice batter. When you are beating your

:08:23.:08:29.

flour and your letter and the eggs, for me, it is all about that. And

:08:30.:08:35.

the temperature has to be right survey get the nice puffiness. Are

:08:36.:08:40.

you happy with that? How much water in the oven? You can put a little

:08:41.:08:50.

trade in the bottom. Always follow a pastry recipe. Heaven or hell at the

:08:51.:08:58.

end of the show? Heaven. Thank you. Our last caller is Tony, what would

:08:59.:09:03.

you like to ask? Good morning, good people! My question is is there

:09:04.:09:11.

something else that can be used to braise lamb apart from her knee. I

:09:12.:09:17.

can't handle her knee. I love shoulder of lamb. Braised shoulder

:09:18.:09:21.

of lamb with anchovies, olives, white wine, rosemary and loads of

:09:22.:09:26.

garlic. Bowen the shoulder of lamb, seal it off, season it well. Take

:09:27.:09:32.

the lamb out, get rid of the fat, at the anchovies, salted anchovies,

:09:33.:09:37.

olives, rosemary, garlic, white wine, put the lamb back-in, later

:09:38.:09:43.

on, cook for three hours. You can break it with a spoon, it is

:09:44.:09:49.

delicious. Happy? Yes. Can I as one other question, please? Is it

:09:50.:09:53.

possible to use something like syrup? Like syrup? Maple syrup?

:09:54.:10:03.

Might be a bit sweeter. Are we going heaven or hell at the end of the

:10:04.:10:06.

show? Heaven, please. Thank you. Lisa you feeling? Pressure. You have

:10:07.:10:10.

the king of the omelettes. you must use three eggs,

:10:11.:10:24.

plus anything else in front of you, Yeah, I wouldn't put maple syrup

:10:25.:10:41.

with lamb. Have you got shall in that? Texture! At least you season

:10:42.:10:54.

that. Usable. You are on fire. Lisa Allen, that is shocking! Oh, my

:10:55.:11:03.

word! My word! Did you season it? I put a bit of salt in it. I should

:11:04.:11:10.

get an extra point for that. As much as I hate to say it, I might carry

:11:11.:11:17.

on eating... Shall ie the shell? It is the garnish. Texture. I am sure

:11:18.:11:23.

that in your home territory you are really, really good. I am going to

:11:24.:11:31.

just put that in the bin! Theo, do you know what time you got? I will

:11:32.:11:42.

come back to you. Lisa, 19.48, but it is going in the bin. Theo, 17.40.

:11:43.:11:50.

You are slow. They will go in the bin. Get this... Shakira!

:11:51.:12:00.

# Shakira, Shakira... So will Stephen get food heaven,

:12:01.:12:02.

a caramel-filled chocolate fondant? Or food hell, a mighty quiche

:12:03.:12:04.

Lorraine? I'll tot up the votes

:12:05.:12:06.

whilst you get some He's got pork on the menu today,

:12:07.:12:08.

and he's not skimping on the trimmings, either,

:12:09.:12:12.

with cabbage, roast potatoes Now, I have such fond memories

:12:13.:12:14.

as a kid, arguing with my sister at the top of the landing

:12:15.:12:28.

as my Evel Knievel toy veered But it was those smells

:12:29.:12:30.

from downstairs, and the smells from my kitchen,

:12:31.:12:34.

and watching my mother cook, that really inspired

:12:35.:12:36.

me to be a chef. I'm going to share with you right

:12:37.:12:38.

now just a few of them. Nothing gets me quite

:12:39.:12:46.

so nostalgic as cooking up roast pork with apple sauce,

:12:47.:12:48.

spuds and cabbage, just It's good, honest grub,

:12:49.:12:50.

that was perfect fodder Now, one of my favourite pieces

:12:51.:12:54.

of meat, particularly for Sunday lunch when I was

:12:55.:12:57.

a kid, was roast pork. For me, really the best joint

:12:58.:12:59.

on the animal really is this. There's nothing better than it

:13:00.:13:02.

slow roast with that But what we need to do is get

:13:03.:13:06.

crispy crackling on it. Now, to do this, you're better off

:13:07.:13:13.

using a sharp knife, really, for this, rather

:13:14.:13:16.

than a knife like this. You basically just get this right

:13:17.:13:19.

inside, and you just slice 'My method involves mixing chopped

:13:20.:13:28.

thyme with sea salt, 'and then massaging the meat

:13:29.:13:33.

with some olive oil before rubbing It is going to draw out the

:13:34.:13:50.

moisture. It will create a crackling on top of the poor, which we want to

:13:51.:13:51.

fight over. And then, I'm going to cook this

:13:52.:13:54.

on the actual open tray of the oven. This is often known as sort

:13:55.:13:58.

of weeping cooking, ie you allow We're going to use those juices

:13:59.:14:00.

from the meat, like this, because it's fantastic,

:14:01.:14:05.

to roast our potatoes. What you need to do with this,

:14:06.:14:06.

is basically sort your oven out. You want enough space in the bottom

:14:07.:14:10.

to put a tray, and enough space Now, my best advice really

:14:11.:14:13.

with this, you get yourself Cos it's easier to handle,

:14:14.:14:20.

and certainly easier to get 'Cook the pork shoulder in a low

:14:21.:14:26.

oven for about four to five hours. 'Which gives me loads of time to get

:14:27.:14:34.

on with sorting out the other bits. There's nowhere else that grows them

:14:35.:14:40.

like us around the world. They've got a sharpness,

:14:41.:14:48.

and taste delicious. Now, what's great about this

:14:49.:14:50.

is you can make a decent amount. Particularly when I was a young

:14:51.:14:58.

nipper I used to watch my mum make a big batch of this every

:14:59.:15:02.

Sunday lunch. And we used to have a load of it

:15:03.:15:04.

on the kitchen table. It's a common misconception,

:15:05.:15:07.

you think it's going to go brown. Actually, you can freeze

:15:08.:15:13.

apples just sliced. Now, for me, it's not cooking

:15:14.:15:16.

if there's no butter. So, that goes in first with some

:15:17.:15:24.

water, and the apples. Now, I like to add just

:15:25.:15:27.

a sprinkling of sugar, so the sharpness of the apples

:15:28.:15:29.

really comes through. And then I simmer it

:15:30.:15:31.

all for about ten minutes. You can add cloves and

:15:32.:15:34.

nutmeg if you fancy. Now, to make the best

:15:35.:15:36.

roast potatoes... I did actually phone my

:15:37.:15:42.

mother for this last Now, she always buys good quality

:15:43.:15:44.

King Edward potatoes. My first job actually

:15:45.:15:48.

wasn't peeling potatoes. I went from pot-washing

:15:49.:15:55.

to buttering bread. And then I got promoted

:15:56.:15:57.

onto making fruitcake. And then I got demoted back

:15:58.:16:00.

to buttering bread again, So, with these potato trimmings,

:16:01.:16:07.

even the apple trimmings we used to give to the pigs,

:16:08.:16:14.

cos we were brought Hence, you always had the best

:16:15.:16:16.

quality pork around. So, once my spuds are in,

:16:17.:16:19.

I just bring the pan to the boil and let it gently bubble

:16:20.:16:23.

for one minute only before Now, I just need to cover my

:16:24.:16:27.

potatoes in that fantastic pork fat, add a bit of salt, and bang them

:16:28.:16:37.

back in the oven for 40 minutes. I've turned the heat up

:16:38.:16:47.

for the perfect potatoes Now I'm going to teach you how

:16:48.:16:49.

to cook cabbage properly. It doesn't leave you mentally

:16:50.:16:53.

scarred as a child when you end up with this limp, manky, overcooked

:16:54.:16:56.

stinking-your-house-out cabbage. This is hispi cabbage,

:16:57.:16:57.

or pointed cabbage, Cos this is delicious,

:16:58.:16:59.

when you taste it like this. It is not good when it goes

:17:00.:17:06.

on at the same time And for me, that means my

:17:07.:17:09.

food heaven ingredient. With water, in a pan,

:17:10.:17:16.

plus a bit of seasoning. Cook for three minutes,

:17:17.:17:19.

and it's done. The key to getting it right

:17:20.:17:28.

is to hardly cook it at all. You see, Sunday lunch doesn't

:17:29.:17:31.

have to be stressful. And then, of course,

:17:32.:17:33.

we've got our roast potatoes, which have been cooked in all those

:17:34.:17:52.

lovely juices from the pork as well. It's how I used to have it

:17:53.:17:56.

on the farm as a young kid. They used to just basically chuck it

:17:57.:18:07.

in the centre of the table. And it was every man

:18:08.:18:10.

for himself, really. I used to fight so much

:18:11.:18:13.

with my sister over this bit. Even now, we still have scraps over

:18:14.:18:16.

the dining room table over this. I know it sounds daft,

:18:17.:18:25.

but as chefs we try and reinvent But to me, sometimes to go forward

:18:26.:18:33.

in life you've got to go backwards. Go back to your childhood and have

:18:34.:18:42.

some of your favourite meals. So, there you have it,

:18:43.:18:45.

my roast pork shoulder with apple Right, it's time to find out

:18:46.:18:51.

whether Stephen is facing food So Stephen, here's your food heaven,

:18:52.:19:03.

a caramel-filled chocolate fondant. Of course. You can eat it all to

:19:04.:19:12.

yourself! Or you could be having food hell,

:19:13.:19:18.

a classic quiche Lorraine. What do you think you have got? I'm

:19:19.:19:28.

hoping heaven! Given that everyone has gone for heaven and there is not

:19:29.:19:32.

enough of these guys to overrule it... What would you have gone for?

:19:33.:19:40.

Heaven. I would have gone to heaven. Let's get rid of the Keash!

:19:41.:19:45.

I'm going to whisk up some eggs to make the base, CEO, you could do the

:19:46.:19:52.

caramel, Lisa, you can do the chocolate sauce. We have got to

:19:53.:19:56.

poach the cherries in some red wine and sugar, produce it right down to

:19:57.:20:01.

a sticky syrup. Let's get this going on because it will take a little

:20:02.:20:04.

while. This is literally eggs and sugar, nothing to it. These

:20:05.:20:08.

chocolate fondant are basically just... CEO is better at cracking

:20:09.:20:27.

eggs then you -- Theo. A bit of sugar. So your grandfather was quite

:20:28.:20:38.

instrumental in your career? Yes, he was. We were watching Laurel and

:20:39.:20:46.

Hardy and rather than looking at the obvious pratfalls that Oliver Hardy

:20:47.:20:50.

was doing, he told me to watch Stan, the subtleties, and Stan has always

:20:51.:20:59.

been my hero. Can you just hold that, this is an interactive show! I

:21:00.:21:05.

made these fondant earlier, I'm just going to put them in the oven here,

:21:06.:21:10.

224 about five minutes, not about, it has to be five minutes so that

:21:11.:21:17.

the oven is -- the centre is soft. All of this chapter, wine, cooking!

:21:18.:21:22.

Just whisk in the eggs and sugar so that there is a lot of volume, this

:21:23.:21:26.

will be the base of it. We have got some flour here as well. Guys, could

:21:27.:21:35.

you do me a favour and just stirred that chocolate? Coming back to

:21:36.:21:41.

Laurel and Hardy, it is quite an observation to make, to watch the

:21:42.:21:47.

quiet guy and look at the comic timing. Just showing that there are

:21:48.:21:51.

various different ways, you don't have to go for the obvious all the

:21:52.:21:55.

time. Do you have that in your head sometimes? Very much, most of my

:21:56.:22:00.

comedy heroes I try to sneak in under the radar at some point. Is it

:22:01.:22:11.

something you would do in Trollied? Yes, definitely, I play a psychotic

:22:12.:22:16.

pharmacist called Brian so there is room for cumin! I'm going to fold in

:22:17.:22:20.

this chocolate, ideally it would be cooler than this but there is no

:22:21.:22:23.

time! Chocolate and butter, are you guys all right? Yes! And nice dark

:22:24.:22:31.

caramel. Look at that, beautiful. Just folding in the chocolate with

:22:32.:22:41.

the eggs, try not to rip a little too much. Fold in the flour. That is

:22:42.:22:48.

a nice caramel falls recipe, that, once I got when I do is to make it

:22:49.:22:59.

and it works a treat. -- when I used to make it. Lisa, are you OK? Yes,

:23:00.:23:09.

good. He is sabotaging me! I have got another whisk. So we have got

:23:10.:23:21.

semi-whipped cream. Pouring double cream there. I was doing my research

:23:22.:23:34.

as well... Henry and Jesse, your kids, Max and Lola, and under your

:23:35.:23:41.

personal life it says, allergic to shellfish!

:23:42.:23:50.

LAUGHTER. I noticed that, actually! I was

:23:51.:23:54.

doing my research as well and apparently you punched Helen Mirren?

:23:55.:24:01.

I did, yes, right in the face! It was an accident, we were doing a

:24:02.:24:07.

scene together and the camera went out in the playground, I was playing

:24:08.:24:10.

a teacher in a school, to get a shot of me, and I went down without any

:24:11.:24:15.

walkie-talkies so I was signalling cut to them just as Helen appeared

:24:16.:24:19.

on my shoulder and I whacked her straight in the nose. There were

:24:20.:24:24.

lots of two years, buying me! She had just played the Queen at the

:24:25.:24:27.

time and I feared I might be beheaded! She took it well, did she

:24:28.:24:36.

goes macro she did, she can take a punch, bless her! -- took it well,

:24:37.:24:45.

did she? So here is a little caramel chocolate, just push it in there. It

:24:46.:24:50.

is a bit of a cheat, but it works. It cooks slower than the rest of it

:24:51.:24:57.

so it stays quite molten. You can do this a bit in advance, put them in

:24:58.:25:03.

the fridge. They are ready to go. Get rid of those. Everything else

:25:04.:25:07.

good? Yes, just clearing up your mess! We are nice and chilled, the

:25:08.:25:14.

first time this has ever happened! There is usually a manic rush at the

:25:15.:25:18.

end. I could hit somebody in the face... Just an elbow! As an actor,

:25:19.:25:25.

do you get competitive with each other? No, I was at drama school

:25:26.:25:33.

with a lot of people and you are just delighted to see each other

:25:34.:25:36.

going. Christopher Ecclestone, Graham Norton was two years below

:25:37.:25:45.

me. That was quite a year! Do you still see each other? Yes, it is

:25:46.:25:52.

always nice. Jason Watkins, who is in Trollied, was at Prada at the

:25:53.:25:55.

same time, we used to meet on the football field. That is when it gets

:25:56.:26:07.

competitive! -- Jason Watkins was at RADA. Do you ever have roles where

:26:08.:26:14.

you think, I wish that was mine? No, you just root for them. OK, the

:26:15.:26:18.

fondant are out, that was five minutes so hopefully they should be

:26:19.:26:21.

nice and soft. Have we got our garnish ready? Can I have a bit of

:26:22.:26:27.

the cherry liquor? A couple of spoons. Do you do a Stan Laurel

:26:28.:26:34.

impersonation? Well, I'm going to hit you in the face with a chocolate

:26:35.:26:40.

fondant. You might want to wait for it to cool, it will be a bit hot!

:26:41.:26:49.

Oh, no! OK, a bit of chocolate... Talk amongst yourselves! You are all

:26:50.:26:57.

looking at me! What wine is this? A big, bold red, boil it down to get a

:26:58.:27:03.

nice deep flavour. This is lots and lots of caramel, lots of sugar? A

:27:04.:27:09.

lot of sugar in this. Are you quite a sweet person when you go to

:27:10.:27:14.

restaurants? Yes, I save up. Moment of truth. Let's not use that one,

:27:15.:27:23.

that didn't work! Give me the knife. Nice and hot. It is a great idea,

:27:24.:27:33.

the chocolate in the middle. Tap it! Give it a smash! Brings back the

:27:34.:27:47.

quiche! No pain, no gain! Make it look pretty! This is going so well!

:27:48.:27:58.

In rehearsal this went really, really well! Can we just go back to

:27:59.:28:06.

the pack shot?! Oh, my word! APPLAUSE.

:28:07.:28:16.

Get some cherries on the top! We have had a few disasters, that is

:28:17.:28:20.

one of them! To go with this, I have got an nice cream sherry, ?9.99 from

:28:21.:28:25.

Waitrose, drink your way through this and then you won't care what

:28:26.:28:29.

that looks like! Make it look pretty! Let's have some of this. It

:28:30.:28:34.

was going so well! That's all from us today

:28:35.:28:37.

on Saturday Kitchen Live. Big thank you to Lisa Allen,

:28:38.:28:39.

Theo Randall, Stephen Tompkinson and All the recipes from the show

:28:40.:28:42.

are on our website. Captain, it's d'Artagnan.

:28:43.:28:46.

There's a riot in Saint-Antoine.

:28:47.:29:06.

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