Browse content similar to 04/06/2016. Check below for episodes and series from the same categories and more!
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I'm Matt Tebbutt and this is Saturday Kitchen Live. | :00:00. | :00:27. | |
I've got two brilliant chefs cooking with me this morning. | :00:28. | :00:38. | |
One of our most popular Saturday Kitchen regulars, | :00:39. | :00:40. | |
And a new face to the show, from the Michelin-starred | :00:41. | :00:44. | |
Northcote Manor in Lancashire, Lisa Allen. | :00:45. | :00:45. | |
How are you? Great, thanks. Feeling good? You are grinning. We are | :00:46. | :00:54. | |
always happy to see you extra measure more very sweet, putting my | :00:55. | :01:00. | |
nerves at ease. What are you cooking, Theo? Fritto misto with | :01:01. | :01:06. | |
Italian vegetables, aubergine, artichokes, zucchini Flowers, | :01:07. | :01:09. | |
English Asparagus, sage, a sauce made out of fresh chilli. And your | :01:10. | :01:17. | |
hand is in the shot! We want to borrow you on television! What about | :01:18. | :01:23. | |
you, Lisa? Charred hanger steak with onion caramel, blue cheese and | :01:24. | :01:28. | |
asparagus and a selection of North Dakota Garden herbs. Very manly and | :01:29. | :01:32. | |
meaty but very delicate as well. Is that you? Quite pretty but packs a | :01:33. | :01:36. | |
punch! The food is sounding delicious | :01:37. | :01:37. | |
already, and there are more tasty recipes in our archive films | :01:38. | :01:39. | |
from Rick Stein, The Hairy Bikers, Brian Turner with Janet | :01:40. | :01:42. | |
Street-Porter, and James Martin. Our special guest today has rarely | :01:43. | :01:44. | |
been off our screens in the last 30 years with starring roles | :01:45. | :01:47. | |
in Ballykissangel, In Deep, Drop He's currently starring | :01:48. | :01:49. | |
in the award-winning ITV Welcome to Saturday Kitchen, | :01:50. | :01:53. | |
Stephen Tompkinson! Lovely to have you here, Stephen. | :01:54. | :02:10. | |
You are making us feel very underdressed. I made an effort, I am | :02:11. | :02:14. | |
normally in bed with fake Amono with the curtains drawn! -- normally in | :02:15. | :02:23. | |
bed with a kimono. Ayew much of a cook when you are out of your | :02:24. | :02:29. | |
kimono? My lovely partner E Lane does all the cooking. I am a bit of | :02:30. | :02:33. | |
a sous chef, I try not to get in the way. Chipping in? I know that. | :02:34. | :02:38. | |
Now at the end of today's programme I'll cook either food heaven | :02:39. | :02:41. | |
I have a sweet tooth, my food heaven would be caramel. When I was a | :02:42. | :02:49. | |
child, there was always a fight between me and my dad of chocolates | :02:50. | :02:54. | |
came in. He cheated, he used to go to the second layer. That is a | :02:55. | :02:59. | |
regular thing. What about food hell? I used to play a lot of cricket, and | :03:00. | :03:06. | |
at tea at the interval there was always a very solidified quiche, | :03:07. | :03:10. | |
which was terribly off-putting. Baked egg gone cold. Stephen has | :03:11. | :03:19. | |
given me caramel or quiche. For food heaven it could be caramel filled | :03:20. | :03:25. | |
a caramel-filled chocolate fondant. I'm going to combine caramel | :03:26. | :03:27. | |
with chocolate to make a caramel-filled chocolate fondant, | :03:28. | :03:29. | |
and I'll be serving it with a caramel and chocolate sauce, | :03:30. | :03:31. | |
That just looks beautiful. That is the one! | :03:32. | :03:37. | |
Or Stephen could be having his food hell, quiche - it's a bit | :03:38. | :03:40. | |
The pastry case is filled with a mixture of eggs, | :03:41. | :03:44. | |
pancetta, double cream and lots Gruyere cheese. | :03:45. | :03:45. | |
It's baked gently and served with an orange and fennel salad. | :03:46. | :03:52. | |
Because you don't like fennel? It can be a bit... Fennel and quiche? | :03:53. | :03:58. | |
Absolute hell. As always, we'll find out | :03:59. | :04:00. | |
what Stephen gets at If you'd like the chance to ask any | :04:01. | :04:02. | |
of us a question today A few of you will be able | :04:03. | :04:06. | |
to put a question to us And if I do get to speak to you, | :04:07. | :04:12. | |
I'll be asking if you want Stephen to face either food heaven | :04:13. | :04:17. | |
or food hell. You can send us questions | :04:18. | :04:19. | |
through social media But if you're watching us | :04:20. | :04:21. | |
on catch-up then please don't call We are probably down the pub! You | :04:22. | :04:39. | |
hungry? Definitely. Lletget cooking. What are we up to, Theo? Look at | :04:40. | :04:45. | |
this beauty, like a rugby ball. It is a special aubergine from Sicily. | :04:46. | :04:51. | |
We will fry these with portobello mushrooms, some zucchini flowers. | :04:52. | :05:01. | |
What is that? That's... Is unnecessary! Not the face! I will | :05:02. | :05:08. | |
make batter. I will make some batter using tipo 00 flour, a pasta flour. | :05:09. | :05:13. | |
I always associate free to Mr with fish. You get lots of different | :05:14. | :05:22. | |
types. -- I always associate fritto misto with fish. We will cook these | :05:23. | :05:28. | |
vegetables quickly to keep the goodness in. Somebody on Twitter | :05:29. | :05:31. | |
says we look like twins in matching shirts. They are quite similar. I | :05:32. | :05:37. | |
quite liked your ropey old jumper you were wearing in rehearsal. What | :05:38. | :05:43. | |
do you mean, Roby?! There were holes in the arms! We had some olive oil | :05:44. | :05:51. | |
and warm water. We will add that to the batter. This is an old Elizabeth | :05:52. | :05:57. | |
David recipe, inspired from Italy. This would not upset your average | :05:58. | :06:04. | |
Italian? No, this is pure... Because they are easily upset, in food | :06:05. | :06:09. | |
terms. Quite rightly so, they have standards and they stick to them, | :06:10. | :06:13. | |
that is what is so good about Italian food, they have high | :06:14. | :06:17. | |
standards. But if one has the best recipe in the world, the other does! | :06:18. | :06:21. | |
Adopt it is very regional, they get upset with each other. This has a | :06:22. | :06:26. | |
consistency like an whipped double cream. We will get some egg whites. | :06:27. | :06:32. | |
CEO, is there a reason why you use pasta flour? Because it is nice and | :06:33. | :06:45. | |
light. -- Theo, is there a reason? You need about one third egg white | :06:46. | :06:51. | |
to two thirds batter. Too Jake White and it becomes too soft. This will | :06:52. | :06:57. | |
make it nice and light. -- to merge egg whites and it becomes too soft. | :06:58. | :07:02. | |
I restaurant has had a fabulous big refurbishment. You had changed the | :07:03. | :07:07. | |
layout? We have an extra private dining room seating 40 people, it is | :07:08. | :07:11. | |
fantastic to have a spice like that in central London. We have a nice | :07:12. | :07:16. | |
big bar. It is much more fresh and modern. We have had another question | :07:17. | :07:22. | |
on Twitter, if you are allergic to wheat, can you use different flour? | :07:23. | :07:29. | |
Buckwheat flour. Asparagus, what else? I will cut the aubergine. Just | :07:30. | :07:38. | |
look at this. Look at that beauty. Does it have any bitterness? It has | :07:39. | :07:44. | |
no seeds in it, it is almost like frying a mushroom. That is quite | :07:45. | :07:50. | |
specialist? You can use a regular aubergine, I just wanted to show you | :07:51. | :07:54. | |
how wonderful they are. And we have a delicious sweet onion, you could | :07:55. | :07:58. | |
use any type of Scullion. Then we have the zucchini, courgette, some | :07:59. | :08:04. | |
of these mushrooms. Some English Asparagus. Sage leaves. You are | :08:05. | :08:13. | |
doing Taste Of London? Yes, from the 15th to the 19th in Regents Park. It | :08:14. | :08:18. | |
is a huge event which takes a lot of effort and time. Fingers crossed the | :08:19. | :08:23. | |
weather will be nice, it makes such a difference. Like everything in | :08:24. | :08:27. | |
this country. I will fry these with my batter. Do you have to do in | :08:28. | :08:34. | |
batches? If you have a nice, big fryer, it is fine. This is a sharing | :08:35. | :08:38. | |
dish for the middle of the table. Do you do that at the restaurant? We | :08:39. | :08:44. | |
had a vegetarian menu, this is one of the dishes, very popular. But you | :08:45. | :08:49. | |
can mix it up, add squid and prawns, but I think vegetables are delicious | :08:50. | :08:53. | |
fried like this. You have three restaurants question I have had | :08:54. | :08:58. | |
trouble the intercontinental, we have the Hotel Indigo, and I have a | :08:59. | :09:05. | |
restaurant in Bangkok. That does not sound like it should sit well with | :09:06. | :09:10. | |
Italian food? It is a great city, everybody there is so into food. | :09:11. | :09:16. | |
Amazing markets, the culture is brilliant. It is a very lively | :09:17. | :09:21. | |
place. The restaurants are much more relaxed and very simple, and open | :09:22. | :09:25. | |
kitchen. You can see into the kitchen and see the chefs working. | :09:26. | :09:29. | |
How much time do you spend out there? Robert Lee three trips a | :09:30. | :09:34. | |
year, ten days at a time. I speak to Chris Beverley, the head chef there, | :09:35. | :09:38. | |
I speak to him a lot. Things like Skype, you can... I hate Skype. It | :09:39. | :09:47. | |
is just painful. I would be lost without it. I guess so. And the chef | :09:48. | :09:54. | |
over there, was he from London? He worked for me as a sous chef for | :09:55. | :09:59. | |
three years. He is loving it, absolutely fantastic. So I have got | :10:00. | :10:05. | |
my fritto misto. Can you make a sauce? We will use this sweet | :10:06. | :10:10. | |
vinegar. You have some chilli. The vinegar is amazing. It has an | :10:11. | :10:17. | |
incredible centre. That will be put on top of the fritto You do not | :10:18. | :10:26. | |
associate this with being sweet? They can be sour, these ones have a | :10:27. | :10:35. | |
time to them. Is it an old-fashioned fruit? Similar to crab apple, maybe. | :10:36. | :10:40. | |
Not particularly sweet, by any means. That is a British | :10:41. | :10:46. | |
ingredients. You are all about Italian ingredients? I like the | :10:47. | :10:50. | |
Italian philosophy, use wonderful ingredients and do as little with | :10:51. | :10:54. | |
them as possible. Whether it is English or Italian. Those | :10:55. | :10:57. | |
aubergines, you had to get them from Italy. They grow here. At certain | :10:58. | :11:03. | |
things are just better from Italy. That chard is English, the machines | :11:04. | :11:09. | |
are English. Are finish with these? I am on fried you take, I can't use | :11:10. | :11:15. | |
the fryer. You have not got those. But those in, right. | :11:16. | :11:17. | |
If you'd like to put a question to any of us today | :11:18. | :11:20. | |
That's 0330 123 1410. But if you're watching us | :11:21. | :11:23. | |
on catch-up then please don't call in, as the lines are closed. | :11:24. | :11:31. | |
What now? You clear up, I will do the fryer! Sounds like a good deal! | :11:32. | :11:42. | |
Very straightforward. Just come and look at the fritto, and amazing | :11:43. | :11:48. | |
crispness, very light batter. Not stand in much better. It isn't | :11:49. | :11:51. | |
losing to keep as little batter on them as possible, just to code the | :11:52. | :11:59. | |
vegetables -- it is important you keep as little batter on there as | :12:00. | :12:04. | |
possible. A little bit of colour, just enough to coat it. That | :12:05. | :12:10. | |
incredibly light, bubbly look, that is the egg? The egg white and the | :12:11. | :12:15. | |
olive oil in the batter. This is quite a time critical dish, once it | :12:16. | :12:20. | |
is in there, if it sits around for too long... You have to eat this | :12:21. | :12:25. | |
straightaway. You can't serve it in half an hour, you have to serve it | :12:26. | :12:30. | |
straightaway. Lots of people in social media are very excited about | :12:31. | :12:35. | |
Taste Of London Normal Macro, By The Way, So You Will Not Be Alone! -- | :12:36. | :12:46. | |
Taste Of London, by the way, so you will not be alone. Thank goodness! I | :12:47. | :12:53. | |
am cooking a sausage dish with and a bread salad, with tomatoes and | :12:54. | :13:03. | |
cucumbers and mint and basil. Nice! And we are doing a pasta dish. We | :13:04. | :13:08. | |
are doing the best peach sorbet you have ever tasted. You are selling | :13:09. | :13:14. | |
yourself! Somebody has just put in a question, if you did not have a deep | :13:15. | :13:19. | |
threat fryer, could you do this? You could do it in a pan, the very | :13:20. | :13:23. | |
carefully. -- if you did not have a deep fat fryer. Lagarde don't go | :13:24. | :13:28. | |
above 180 Celsius. This looks amazing. Is look so simple, it is | :13:29. | :13:35. | |
the nicest way to eat a lot of vegetables. And who does not like | :13:36. | :13:44. | |
deep-fried vegetables? Does this change throughout "Mark did you | :13:45. | :13:47. | |
always keep a vegetarian fritto misto? -- does this change | :13:48. | :13:55. | |
throughout the year, do you always keep a vegetarian fritto misto? It | :13:56. | :13:59. | |
depends what is in season, zucchini and aubergine are in season at the | :14:00. | :14:04. | |
moment. Get your hand into the shot! Reminders what this is. Fritto misto | :14:05. | :14:11. | |
with aubergines, zucchini and sage, with a chilli sauce and vinegar. | :14:12. | :14:19. | |
Boom! That looks amazing. There you go. | :14:20. | :14:26. | |
There is your first dish. They are not always that big. Family size. | :14:27. | :14:34. | |
Beautiful. It is one of those things that could be done really badly. If | :14:35. | :14:39. | |
the batter is too thick, you will have too much and it comes away from | :14:40. | :14:43. | |
the ingredient and does not cook properly. Some of the best Italian | :14:44. | :14:48. | |
food I have ever eaten was at York face. Often better than Italy. Very | :14:49. | :14:57. | |
kind. -- was at your place. How would this change, seasonally? More | :14:58. | :15:00. | |
different types of artichokes in the winter. Squash, pumpkin, mushrooms. | :15:01. | :15:07. | |
Really lovely. I think this time of year is the time of year, because | :15:08. | :15:08. | |
you have the asparagus and zucchini. Jane Parkinson's our wine expert | :15:09. | :15:15. | |
today so let's see what she's picked I've come to back in this week to | :15:16. | :15:27. | |
choose my wine, but before I hit the shops aren't going to take a little | :15:28. | :15:29. | |
look around. -- I am going to take. CEOP's fritto misto is so Moorish, | :15:30. | :15:59. | |
once you start eating it is hard to stop! Even though the batter is | :16:00. | :16:05. | |
quite delicate, we still need a wine with zesty freshness to cut through | :16:06. | :16:10. | |
and one fantastic option would be this sherry because it is great with | :16:11. | :16:14. | |
fried food. However, this is an Italian recipe and called me an old | :16:15. | :16:18. | |
romantic but I like to match wine with food from the same country so I | :16:19. | :16:23. | |
have the perfect bottle for the year, the Taste The Difference Gavi | :16:24. | :16:29. | |
2015. Like many European wines, it is the name of the region and the | :16:30. | :16:34. | |
wine style from where it comes. It gives a lovely lemony fresh wind, | :16:35. | :16:44. | |
the kind of things the locals drink. That zesty freshness is because this | :16:45. | :16:47. | |
is a brand spanking new vintage on the shelves. The grassy coat of this | :16:48. | :16:55. | |
wine is brilliant for matching up to the courgettes, the Swiss chard and | :16:56. | :16:59. | |
the artichokes. Because it has this lovely freshness to it, it is | :17:00. | :17:03. | |
perfect for cutting through the delicate batter. Theo, it is harder | :17:04. | :17:08. | |
to eat vegetables any other way after having your fritto misto and I | :17:09. | :17:11. | |
hope you like this gorgeous Gavi with it back in the studio. Cheers! | :17:12. | :17:19. | |
You cannot go wrong with a Gavi. I find they can be a bit dusty, but | :17:20. | :17:23. | |
this one has a lovely fruitiness. So you can go wrong with a Gavi! Lisa, | :17:24. | :17:30. | |
do you like that? A great compliment to the vegetables and I like the | :17:31. | :17:33. | |
dressing as well because it really comes through, and the tone of the | :17:34. | :17:40. | |
apple. You are not drinking today? It is beautiful. | :17:41. | :17:46. | |
Lisa, you're cooking next and it's something meaty. | :17:47. | :17:50. | |
Yes, Chard hanger steak and a selection of herbs. One last | :17:51. | :18:00. | |
question from social media, what is the best oil to fry? Sunflower oil, | :18:01. | :18:07. | |
it is neutral, olive oil is too heavy. Perfect, thank you for that. | :18:08. | :18:16. | |
Don't forget you could ask any of us a question if you call this | :18:17. | :18:20. | |
We need all your calls by 11am today, please. | :18:21. | :18:24. | |
Or you can tweet us questions using the hashtag #SaturdayKitchen. | :18:25. | :18:26. | |
Right, let's get some Greek sunshine with Rick Stein. | :18:27. | :18:28. | |
He's in Pylos and wasting no time getting a taste | :18:29. | :18:31. | |
Every day on this journey, I think how blooming lucky I am | :18:32. | :18:53. | |
driving through fabulous countryside in search of good things to eat. | :18:54. | :18:56. | |
And in Greece, I'm starting to feel really at home. | :18:57. | :18:58. | |
It's just getting better and better, really. | :18:59. | :19:38. | |
What I haven't had yet but I'm really, really desperate | :19:39. | :19:40. | |
So, the more I travel south, the closer I get | :19:41. | :19:44. | |
to the Greece of Homer, the stuff I remembered from school. | :19:45. | :19:46. | |
The Spartans, brigands, pirates and dreadful vendettas, too. | :19:47. | :19:48. | |
The Southern Peloponnese is made of two regions, Messinia on the west | :19:49. | :19:51. | |
and the famous Laconia, where the word laconic comes from. | :19:52. | :19:54. | |
This is the town of Pilos on the Bay of Navarino. | :19:55. | :19:56. | |
Never been here before, but I know and I can tell instantly | :19:57. | :19:59. | |
Simply because it just happens to be, well, like everyday Greece. | :20:00. | :20:03. | |
Food, of course, is the reason for my journey. | :20:04. | :20:05. | |
But I'm beginning to realise that it's rather a good thing to find | :20:06. | :20:09. | |
places along the way that I might like to come back to one day. | :20:10. | :20:12. | |
I know I've said this before, but I love our | :20:13. | :20:18. | |
As a cook, it's like a sort of frame. | :20:19. | :20:35. | |
I like the way the shop is with this arch, a frame of, "What do | :20:36. | :20:39. | |
And all those leaves at the back, they boil those and serve them | :20:40. | :20:43. | |
There's one there called vlita, which I've only just discovered. | :20:44. | :20:47. | |
And that, boiling in water, olive oil, lemon juice, | :20:48. | :20:49. | |
I just love a little vista like this. | :20:50. | :20:52. | |
I'll stick my neck out and say that hardly any British holiday-makers | :20:53. | :20:59. | |
Fresh wild greens from the fields and hedgerows. | :21:00. | :21:07. | |
In the early morning and the evenings, you usually see | :21:08. | :21:09. | |
old people out with their carrier bags because they know how jolly | :21:10. | :21:12. | |
Basically, you boil them and then you stick them in very cold water | :21:13. | :21:20. | |
Add oil, Kalamata, one of the best in the world, | :21:21. | :21:32. | |
nutty and sweet, and then lemon, lemon juice. | :21:33. | :21:40. | |
No wonder these old people live for over 100. | :21:41. | :21:42. | |
Finally, salt and pepper and there's a dish. | :21:43. | :21:44. | |
It's like a pleasing health cure on a plate. | :21:45. | :21:50. | |
It's sort of sad, really, because we don't do the same | :21:51. | :21:57. | |
I was sort of thinking you could use rocket or spinach or Swiss chard. | :21:58. | :22:07. | |
And for a bit of bitterness, you could use dandelion leaves. | :22:08. | :22:10. | |
Because, once you've boiled nettles, they don't have the poison | :22:11. | :22:15. | |
in them, the sting in them, and they're actually, | :22:16. | :22:23. | |
tasting this vlita, I'm sort of thinking nettles. | :22:24. | :22:25. | |
It's the same sort of, erm, lovely... | :22:26. | :22:27. | |
How would you describe this? | :22:28. | :22:31. | |
Leafy-with-a-bit-of-attitude flavour. | :22:32. | :22:42. | |
One of the things I love doing, I think any chef loves doing, | :22:43. | :22:45. | |
is looking at boats to see what they've caught. | :22:46. | :22:50. | |
I think, really, this is where cooking starts. | :22:51. | :22:52. | |
And in the restaurant where I was tasting those wild greens, | :22:53. | :22:54. | |
the chef sort of insisted that he'd make me the local fish | :22:55. | :22:57. | |
stew, made with whatever the fishermen had caught. | :22:58. | :23:05. | |
Well, I liked that, because that's the very essence of fish cookery - | :23:06. | :23:08. | |
And as you'd expect, lots of vegetables. | :23:09. | :23:14. | |
Carrots, onions, parsley, tomatoes, potatoes in olive oil. | :23:15. | :23:17. | |
Actually, when I made it, I added a bit of ouzo. | :23:18. | :23:24. | |
But here, just water and then saffron. | :23:25. | :23:30. | |
He uses mayatiko - I had to look that one up, | :23:31. | :23:37. | |
because we don't get it at home - red mullet and chunks of whitefish, | :23:38. | :23:41. | |
bream, silver bream, prawns and that'll do. | :23:42. | :23:46. | |
It's not an expensive dish and this will certainly | :23:47. | :23:49. | |
I'm not sure whether this is actually going to end up | :23:50. | :24:10. | |
But either way, I tend to judge fish restaurants on the quality of either | :24:11. | :24:17. | |
stew or soup and I found myself asking him, "Is there | :24:18. | :24:20. | |
And that's because I've become so used to fish stews | :24:21. | :24:25. | |
being something more than they were ever intended to be. | :24:26. | :24:28. | |
I mean, they were just stews that the fishermen made | :24:29. | :24:31. | |
from the fish that they took home, because they couldn't sell it. | :24:32. | :24:33. | |
I mean, bouillabaisse started like that. | :24:34. | :24:38. | |
And that's been elevated now into the most fantastical flavours | :24:39. | :24:42. | |
and if you try making something that approximated to what it used to be | :24:43. | :24:45. | |
like, people say, "That's not bouillabaisse." | :24:46. | :24:55. | |
You can tell you've used really good fish. | :24:56. | :25:07. | |
That fish stew looked tasty, but for me it was all about those | :25:08. | :25:27. | |
greens - and that's what I'm focusing on for my next dish. | :25:28. | :25:35. | |
I have also got a bit of a Greek theme going on here. We have got | :25:36. | :25:41. | |
something, the Greens, a few nettles in there, I know The Hairy Bikers | :25:42. | :25:45. | |
were using nettles are couple of weeks ago, so I will use them again | :25:46. | :25:52. | |
and I've also got this goat, kid goat, you are a fan? Yes, when I was | :25:53. | :25:57. | |
filming Wild At Heart in South Africa we had a lot of ball goat. | :25:58. | :25:59. | |
Always braised? Low and slow. It looks like a lamb, this young, | :26:00. | :26:11. | |
this tender... Less saturated fat than a chicken. Had it? We should | :26:12. | :26:18. | |
all be eating it. We eat so much goat 's cheese in this country cost | :26:19. | :26:28. | |
-- so we may as well it the meat. It is about the same price as lamb but | :26:29. | :26:33. | |
if you look at the other could it is cheaper so it is worth | :26:34. | :26:39. | |
experimenting. Let's get the figs in, I'm going to roast them with a | :26:40. | :26:46. | |
little bit of butter, a bit of thyme and honey, they won't take long at | :26:47. | :26:54. | |
all. Stephen, your career is very varied. I nearly said you have been | :26:55. | :26:58. | |
knocking around for 30 years which is probably the wrong phrase, but | :26:59. | :27:03. | |
you have been in this business the 30 years, which is incredible. I | :27:04. | :27:09. | |
started in radio, it was the first job I had from drama school, I won a | :27:10. | :27:16. | |
competition which gives you a seven-month contract with the radio | :27:17. | :27:23. | |
and drama company so my first job was 54 plays in seven months, which, | :27:24. | :27:29. | |
as a start, is... How did you get your head around that? I presume you | :27:30. | :27:34. | |
are in a room and it is all in your head? You have got your script, it | :27:35. | :27:40. | |
is the closest you get to the author, without authors than actors | :27:41. | :27:44. | |
are nothing. You have got to appreciate the writers. It is a | :27:45. | :27:50. | |
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. |