0:00:02 > 0:00:05Good morning, food fans!
0:00:05 > 0:00:07Rise, shine and get ready for a sumptuous serving of great
0:00:07 > 0:00:14chefs, food and guests.
0:00:14 > 0:00:24I'm Glynn Purnell and this is Saturday Kitchen Live!
0:00:37 > 0:00:38Welcome to the show!
0:00:38 > 0:00:40 I'm joined today by the master
0:00:40 > 0:00:44of Italian cuisine Theo Randall, food writer extraordinaire
0:00:44 > 0:00:47Rosie Birkett, and our fantastic wine expert Sam Caporn.
0:00:47 > 0:00:53Good morning everyone!
0:00:53 > 0:01:01Good morning!Good morning!A rainbow of colours there on this
0:01:01 > 0:01:02dull, Saturday morning.
0:01:02 > 0:01:04A rainbow of colours there on this dull, Saturday morning.
0:01:04 > 0:01:08Theo, you're the Italian stallion of pasta, what have you got for us?
0:01:08 > 0:01:09Today I'm making tagliatelle with Sicilian artichokes,
0:01:09 > 0:01:16brown shrimps, butter, parsley and lemon.
0:01:16 > 0:01:20It's delicious, simple pasta. Quick and delicious. It sounds
0:01:20 > 0:01:25fantastic. The artichokes are the star for me, so really looking
0:01:25 > 0:01:29forward to that.
0:01:29 > 0:01:30forward to that.
0:01:30 > 0:01:32Rosie, you're all about wholesome nutritious dishes,
0:01:32 > 0:01:33what are you cooking today?
0:01:33 > 0:01:34Today I'm making celeriac
0:01:34 > 0:01:43ribbons with chard, garlic and pumpkin seeds.
0:01:43 > 0:01:50And the way you have cooked this, it looks like pappardele pasta? But
0:01:50 > 0:01:58it's vegetables!Yes!Beautiful. Sam, you have beautiful food there,
0:01:58 > 0:02:05the wines to go with that, has it been tough?We have full body
0:02:05 > 0:02:10warming winter whites. I'm pleased with them, let's see what these guys
0:02:10 > 0:02:14think. Great.
0:02:14 > 0:02:17And we've been poking round the BBC food archives to find some classic
0:02:17 > 0:02:19moments from Rick Stein, Keith Floyd, the Hairy
0:02:19 > 0:02:20Bikers and Mary Berry.
0:02:20 > 0:02:23Our special guest today is brilliant comedian who has starred in some
0:02:23 > 0:02:25of the best comedy shows around, including Man Down,
0:02:25 > 0:02:27Task-Master, We Are Klang, The Inbetweeners and Cuckoo.
0:02:27 > 0:02:30He's just started a major new tour and given it a very fitting name!
0:02:30 > 0:02:31Please welcome back, the Magnificent Beast
0:02:31 > 0:02:38himself - Greg Davies!
0:02:38 > 0:02:44CHEERING AND APPLAUSE Hello, mate. How are we?I'm very
0:02:44 > 0:02:49well. What a lovely introduction. Thank you.
0:02:49 > 0:02:56I would emphasise the magnificent bit!Not an ironic title at all.
0:02:56 > 0:03:00Well, let's skirt over that, shall we? ! You are here today.
0:03:00 > 0:03:05I am here. Are you a good cook?No.
0:03:05 > 0:03:12I like the idea of it but I'm running around a lot but if I get to
0:03:12 > 0:03:16it, I would love to. But you appreciate good food,
0:03:16 > 0:03:24though?Of course! I'm an advertisement for food, for sure.
0:03:24 > 0:03:33So, food heaven, what would it be? Fenugreek curry. It is a recent
0:03:33 > 0:03:37discovery for me. It is so delicious, yet I don't really know
0:03:37 > 0:03:45what it is. The fenugreek is beautiful seed that
0:03:45 > 0:03:50gives off a very aromatic flavour. Where did you discover this?In a
0:03:50 > 0:03:55curry house. Probably first in Hounslow but I had one in Birmingham
0:03:55 > 0:04:01when I was on tour, recently. So cheese that, make that for me, I'll
0:04:01 > 0:04:08eat it, job done!And food hell? Liver!Why liver?My mum was a
0:04:08 > 0:04:12wonderful cook throughout our childhood years but every other
0:04:12 > 0:04:19Friday she made liver because... Because my dad liked it.
0:04:19 > 0:04:23E-I despised it and despise it still!And you have brothers and
0:04:23 > 0:04:32sisters?They hated it. My sister too. But I REALLY hated it! It makes
0:04:32 > 0:04:38me laugh as modern parents make different meals for their children,
0:04:38 > 0:04:43depending on who fancy what. My mother would say it is liver every
0:04:43 > 0:04:48other Friday. I would be like, I hate liver but it
0:04:48 > 0:04:55was like, here's your liver. That's what she made!And your mum features
0:04:55 > 0:05:02in your comedy so much. Is it because of the liver?Yes, it is a
0:05:02 > 0:05:11long standing vendetta because I was forced to eat liver!Well let's see
0:05:11 > 0:05:13what I will cook for you...
0:05:13 > 0:05:15Well let's see what I will cook for you...
0:05:15 > 0:05:18Since I'm the Prince of Birmingham, for Greg's food heaven I'm
0:05:18 > 0:05:20going to make spicy fenugreek chicken with red lentils
0:05:20 > 0:05:22and mint yoghurt. I'll rub chicken in a spicy blend
0:05:22 > 0:05:24of fenugreek, cinnamon, coriander and cumin and roast
0:05:24 > 0:05:26in the oven.
0:05:26 > 0:05:28I'll serve with some curried lentils and a fresh mint,
0:05:28 > 0:05:29lime and coriander yoghurt.
0:05:29 > 0:05:32But if Greg gets hell I'll be making griddled calves' liver,
0:05:32 > 0:05:33baby leeks and creamed cabbage.
0:05:33 > 0:05:36But you'll have to wait until the end of the show to find
0:05:36 > 0:05:39out which one the viewers give you! Don't forget, what Greg
0:05:39 > 0:05:49eats is up to you!
0:05:49 > 0:05:53Don't make me sick on BBC One!
0:05:53 > 0:05:55Don't make me sick on BBC One!
0:05:55 > 0:05:56The vote is open right now.
0:05:56 > 0:05:59Just go to the Saturday Kitchen website before 11
0:05:59 > 0:06:00am this morning.
0:06:00 > 0:06:01Get voting!
0:06:01 > 0:06:08We also really want your food and drink questions.
0:06:08 > 0:06:10You can ask our experts anything, just dial:
0:06:10 > 0:06:11033 0123 1410.
0:06:11 > 0:06:14You can also get in touch via social media using the hashtag
0:06:14 > 0:06:16#SaturdayKitchen and, Sam, you're going to be reading out
0:06:16 > 0:06:21tweets as they come in.
0:06:21 > 0:06:23I certainly am. Keep them coming.
0:06:23 > 0:06:24Keep them coming.
0:06:24 > 0:06:29Right, let's get cooking!
0:06:29 > 0:06:32We'll leave the liver to last! . Right!
0:06:32 > 0:06:33Right!
0:06:33 > 0:06:36Theo, what are we making?
0:06:36 > 0:06:38Theo, what are we making?
0:06:38 > 0:06:43We have beautiful pasta here. Look at that colour. Amazingly rich. We
0:06:43 > 0:06:47have tagliatelle. And I will show you a knitty way of doing
0:06:47 > 0:06:55artichokes. Artichokes, brown shrimpses a bit of butter and hem on
0:06:55 > 0:07:02and parsley.It is very quick?Very quick. All done in realtime. I we
0:07:02 > 0:07:07put oil in the pan and slice up the artichokes. The new season, means
0:07:07 > 0:07:12that they are tight. The chokey bit, that is tender, though. So don't
0:07:12 > 0:07:17waste too much. Take the outer leaves off.
0:07:17 > 0:07:21With a peeler, I will peel the stems. There is so much you can use
0:07:21 > 0:07:26on an artichoke. Lots crack off the base but if you look at that, it is
0:07:26 > 0:07:31tender, so you can use it. The bigger ones are tougher. You
0:07:31 > 0:07:36have to peel them down?I wouldn't do this dish with the big ones, find
0:07:36 > 0:07:41the little ones. Take the bottoms and tops off. And use a teaspoon to
0:07:41 > 0:07:47scoop out the choke.These are Italian artichokes?Yes. They are
0:07:47 > 0:07:52amazing from Sicily. The first of the season, so beautiful, tender
0:07:52 > 0:07:58artichokes. Are they easy to get hold of?Yes.
0:07:58 > 0:08:02The supermarkets are selling them. Lots of places to buy them.
0:08:02 > 0:08:09They are easy to prepare. Peel them down, take the choke from the middle
0:08:09 > 0:08:16and chop them up and fry off?Yes. I have some parsley stalk, the great
0:08:16 > 0:08:24thing about it, they don't have a great flavour but paired with lemon
0:08:24 > 0:08:28juice. It empowers it. This dish is on at the main
0:08:28 > 0:08:37restaurant?This is the dish at the Theo Randall At Intercontinent they
0:08:37 > 0:08:41wantal Park Lane. It is something that we do at this time of year.
0:08:41 > 0:08:48This time of year there are incredible ingredients, squashes,
0:08:48 > 0:08:51artichokes,ed a I I cannows and truffles. This is a dish we always
0:08:51 > 0:08:57put on at this time of year. So a little bit of garlic in there.
0:08:57 > 0:09:04The artichokes are in. I will slice a bit of garlic. Add that and thyme.
0:09:04 > 0:09:10The restaurant has been open ten years?1 # 1 years!Very successful.
0:09:10 > 0:09:14Up and running and doing well. Where did you start, the River
0:09:14 > 0:09:19Catchy?Yes, the head chef there for many years. Loved every minute of
0:09:19 > 0:09:24it. And in 2006 we opened a restaurant in Park Lane.
0:09:24 > 0:09:29You have trained a few well known chefs?Yes, young Jamie.
0:09:29 > 0:09:37So you trained Jamie Oliver, yes? Yes, he was one of the rising stars.
0:09:37 > 0:09:41The River Cafe has a much instar and still has?Yes.
0:09:41 > 0:09:50Fantastic. And the new restaurant is opening?Inned a gate East, Theo's
0:09:50 > 0:09:55Italian Kitchen. Hopefully opening in March building depending!What
0:09:55 > 0:10:03sort of food?Similar to this. It is a lovely space with a big bar. It
0:10:03 > 0:10:11has a rustic feel about it as far as the decor. Nicely District lined
0:10:11 > 0:10:24with an -- nicely dine -- nicely designed with the open restaurant.
0:10:24 > 0:10:30And is there is tasting menu?We do both. But this is a very popular
0:10:30 > 0:10:35dish. We have a menu with the anti-pasta, with the first and the
0:10:35 > 0:10:39second courses but the pasta course is one of the most important course
0:10:39 > 0:10:46on any Italian menu. And you are a specialist at pasta,
0:10:46 > 0:10:51so you are showcasing pasta?We love pasta. It is something that we have
0:10:51 > 0:10:56to have. You can come in at lunch time and have a nice glass of wine
0:10:56 > 0:11:03and a bowl of pasta. Perfect. And the scrambles have come from
0:11:03 > 0:11:09more come?Yes. They have a wonderful flavour. Add a tiny bit of
0:11:09 > 0:11:12butter, chilli and black pepper, it brings out the flavour and softens
0:11:12 > 0:11:17them. Theo, that pasta is an amazing
0:11:17 > 0:11:23colour. What egg to flour ratio do you use?The classic Italian recipe
0:11:23 > 0:11:29for pasta dough is one egg per 100 grams of flour. But we do a richer
0:11:29 > 0:11:34pasta dough. To get this you have to use very good quality eggs.Berthe
0:11:34 > 0:11:41Brown?Something like that. We use 350 grams of flour to four
0:11:41 > 0:11:47whole eggs and two egg yolks. With that you get a lovely play dough
0:11:47 > 0:11:52texture. When rolling it, you hardly need any flour.
0:11:52 > 0:11:58So it does not dry out the dough? Absolutely.
0:11:58 > 0:12:08I have a social media update for you, Greg. Maybe get on the phones,
0:12:08 > 0:12:16hell is looking...Looking what? More realistic!We've only been on
0:12:16 > 0:12:21air for ten minutes!Yeah, I think people want to see you... Get...I
0:12:21 > 0:12:26knew it! I overplayed how much I hate it.
0:12:26 > 0:12:29But it is a true food hate!
0:12:29 > 0:12:31But it is a true food hate!
0:12:31 > 0:12:34If you'd like to ask us a question, then do give us a call
0:12:34 > 0:12:35now on: 033 0123 1410.
0:12:35 > 0:12:45Calls are charged at your standard network rate.
0:12:45 > 0:12:50Please save this man, give him a fenugreek chicken curry. Look at the
0:12:50 > 0:13:00pain in his face. Give him that, please! Now through the recipe...
0:13:00 > 0:13:06Let's recap, the garlic, olive oil, artichokes, thyme in there with
0:13:06 > 0:13:11butter and a bit of white wine. The butter and the shrimps and the pasta
0:13:11 > 0:13:15here. Now combine them together. Always take the pasta to the sauce.
0:13:15 > 0:13:23Always. And leave some of the pasta water in there. Never take the pasta
0:13:23 > 0:13:28water away until you have finished cooking, you may need it to make the
0:13:28 > 0:13:34pasta more juicy. And seasoned with salt and water in
0:13:34 > 0:13:38the pasta pot?Yes. And then the shrimp, and now the
0:13:38 > 0:13:44artichokes. Sometimes people say to add oil to
0:13:44 > 0:13:51the water, so do they add oil, salt, what is the main tip?Lots of water
0:13:51 > 0:13:56and salt. I always say to cook the pasta, if
0:13:56 > 0:14:03it's a dry pasta, cook it... There we go...Theo, why do you always
0:14:03 > 0:14:08take the pasta to the sauce? Because, we want to make sure that
0:14:08 > 0:14:14the pasta is nice and hot if you drain the pasta, what happens is
0:14:14 > 0:14:20that the it evaporates. The steam overcooks the pasta and dries it
0:14:20 > 0:14:25out. You want the pasta hot and wet. If it is too dry it doesn't work so
0:14:25 > 0:14:29well. SnowIt makes sense why all of my
0:14:29 > 0:14:35pasta dishes over 30 years have been awful!If you are cooking pasta,
0:14:35 > 0:14:40cook two or three minutes less and then add the pasta water to the
0:14:40 > 0:14:43sauce and cook it together so the pasta continues to cook and all of
0:14:43 > 0:14:51the sauce is cooked into the pasta. Give it a stir and it makes the
0:14:51 > 0:14:56starch in the pasta emulsify. The residual heat continues to cook
0:14:56 > 0:14:58it. . Exactly.
0:14:58 > 0:15:05This is a rather large portion. I am now! There are three of them!
0:15:05 > 0:15:12Lovely...
0:15:12 > 0:15:16That is my Italia tally with brown shrimps, artichokes, a bit of lemon
0:15:16 > 0:15:21juice, a bit of parsley and lots of butter.
0:15:26 > 0:15:35Let's try this on our new found friends, Theo. Get stuck into that.
0:15:35 > 0:15:43Dry... Dive straight in. Give Theo your honest opinion.The pasta is
0:15:43 > 0:15:52not like mine, which is like twiglets.I love that colour.Take
0:15:52 > 0:15:57the passed out when it is really hot, mix it with the sauce, the
0:15:57 > 0:16:00sauce coats the pasta. -- take the pasta.
0:16:00 > 0:16:06Sam, what have you chosen to go with Theo's terrific tagliatelle?
0:16:06 > 0:16:14With your tasty tagliatelle I have gone for the Definition Chenin Blanc
0:16:14 > 0:16:32from Majestic, from 9.90 9p. -- fall £9.99. Lovely, zesty acid, lovely
0:16:32 > 0:16:39ripe fruit, balances perfectly with the dish. They play music to the
0:16:39 > 0:16:45vines. 24 hours a day, Barack music, specifically.I don't know the band,
0:16:45 > 0:16:57what do they saying?-- baroque music, specifically.The music has
0:16:57 > 0:17:01paid off.Artichokes are very difficult to match, I think you have
0:17:01 > 0:17:06done a brilliant job. It is just right. Lots of fruit but slightly
0:17:06 > 0:17:11dry.It cuts through it all.The funny thing about this show is my
0:17:11 > 0:17:17instinct is not to analyse how lovely it is, it is just like... It
0:17:17 > 0:17:25is free! It is all free!A good wine?Delicious.We are all wearing
0:17:25 > 0:17:35poppies, there is Greg's poppy.It is there.It is certainly there.
0:17:35 > 0:17:36Perfectly formed.
0:17:36 > 0:17:39Rosie, remind us what you're cooking later?
0:17:39 > 0:17:43Today I'm making celeriac with chard, garlic and pumpkin seeds.
0:17:43 > 0:17:45Sounds fantastic.
0:17:45 > 0:17:49Don't forget if you want to ask us some food and drink questions this
0:17:49 > 0:17:53morning, just call 033 0123 1410.
0:17:53 > 0:17:55Lines close at 11 o'clock today.
0:17:55 > 0:17:56So get dialling!
0:17:56 > 0:18:03Or you can tweet us your question using the hashtag #SaturdayKitchen.
0:18:03 > 0:18:09And don't forget to vote for Greg's food heaven or hell on our website.
0:18:09 > 0:18:11You have to go to the website, guys.
0:18:11 > 0:18:14Now time to catch up with Rick Stein as he winds
0:18:14 > 0:18:15up his travels around Iceland.
0:18:15 > 0:18:18It's his last day in Reykjavik and he's determined to crack
0:18:18 > 0:18:21a secret seafood recipe!
0:18:28 > 0:18:34As it's my last day, I'm taking a trip out of town to one of Iceland's
0:18:34 > 0:18:39most glorious and unmissable sights. A stunning force of nature, this
0:18:39 > 0:18:47waterfall. It is the Grand Canyon and Niagara Falls rolled into one,
0:18:47 > 0:18:50and fed by a huge glacier.
0:18:54 > 0:19:03I really like it here. It stretches the mind, it gives the eyes holiday.
0:19:07 > 0:19:12There's nothing like the cold for the sharpening of the appetite. Time
0:19:12 > 0:19:19for lunch at a restaurant in a village just outside Reykjavik.
0:19:19 > 0:19:23It started out as a sort of beach cafe, but every summer they did
0:19:23 > 0:19:27really well with their cooked langoustine is. So well that, in the
0:19:27 > 0:19:33end, they came up with just two special dishes, fried langoustine
0:19:33 > 0:19:37tails langoustine soup. Tourists came in shed loads to try it, and
0:19:37 > 0:19:42after every season they added yet another dining room. The fried
0:19:42 > 0:19:46langoustine tails are very simple ounce, of course, delicious, but it
0:19:46 > 0:19:50is the super everyone talks about. I hope they give me a clue about how
0:19:50 > 0:19:55they make it at the secret of their success -- it is the soup everyone
0:19:55 > 0:19:59talks about. But they did not! It is so busy,
0:19:59 > 0:20:03they will have well over 100 in here for lunch. If it is only one dish
0:20:03 > 0:20:08they come for it is bound to be good and, indeed, it is. But now I am
0:20:08 > 0:20:14trying to work out what is in it, they will not give me the recipe!
0:20:14 > 0:20:22Pepper? Yes? Cream? Yes. Curry powder? Yes. Probably a stock made
0:20:22 > 0:20:30from fish and langoustine tails, yes. Delicious. Langoustine soup, it
0:20:30 > 0:20:35is a secret recipe, but chefs are also sleeps, and I'm going to come
0:20:35 > 0:20:39up with a soup which I think will be better.
0:20:39 > 0:20:44It is quite easy to do langoustine is. They need to be in good nick.
0:20:44 > 0:20:51Let me show you what I mean by that. Flick its tail, if it goes back with
0:20:51 > 0:20:56a spring you have good, third meat inside. All of these are like that.
0:20:56 > 0:21:02I will break the tail away from the head, squeeze the back shell until
0:21:02 > 0:21:08you hear it crack. A satisfying crack. Break the shell. There we go.
0:21:08 > 0:21:14I love doing things like this. Some butter into the pan. First, the
0:21:14 > 0:21:19shell is going, then roughly chopped onions, carrots and celery. A good
0:21:19 > 0:21:25glug of white wine, and now for some fish stock.
0:21:25 > 0:21:30I will bring that to a rapid boil and leave it simmering for about an
0:21:30 > 0:21:32hour. In the other pan, melting some
0:21:32 > 0:21:39butter. You will notice there is quite a lot, but I slipped --
0:21:39 > 0:21:44Icelanders love their butter, butter in everything. Some chopped onions.
0:21:44 > 0:21:49Now I am adding curry powder as a background flavour, it works a treat
0:21:49 > 0:21:55in a shellfish soup like this. There was plenty of tomato puree,
0:21:55 > 0:22:00red peppers, and I think I detected a hint of Tabasco. Anyway, it's
0:22:00 > 0:22:03going in, and lots of fresh tomatoes.
0:22:03 > 0:22:10And it goes the stock. This smells absolutely lovely.
0:22:10 > 0:22:16Plenty of cream, too, then blitz. It wasn't that hard to digest what
0:22:16 > 0:22:22else was in the langoustine soup, mainly because I have had so many
0:22:22 > 0:22:26similar sleeps in my time, so I built it up to my knowledge and I
0:22:26 > 0:22:28think I have pretty much what they did.
0:22:28 > 0:22:33I might send the recipe to them and say, well?
0:22:33 > 0:22:37Finally, the langoustine tails going to the hot soup, only enough to heat
0:22:37 > 0:22:47them through. There we go, ready to serve. Yum!
0:22:47 > 0:22:52It's my last night, I'm meeting up with my friend again. He won't let
0:22:52 > 0:22:57me leave Iceland until I try one last dish. I've been avoiding it
0:22:57 > 0:23:02like the plague. But tonight is the night.
0:23:02 > 0:23:11I'm looking forward to having some of the fermented shark.It smells
0:23:11 > 0:23:14horribly, and it tastes not as horrendous as it smells. It smells
0:23:14 > 0:23:19way worse than it tastes. But the good news is that with the fermented
0:23:19 > 0:23:24shark, which is in this job, it is sealed, because the smell will
0:23:24 > 0:23:28overtake the whole place. But this is the good news, that is your
0:23:28 > 0:23:35friend and Batty is your enemy. So your friends is this potato -based
0:23:35 > 0:23:41vodka, 40% proof. Before I open the jar, please take a drink.You have
0:23:41 > 0:23:47to go too.I thought I would get away with it!You don't like it?I
0:23:47 > 0:23:58would never have that unless I could drink the shark afterwards. Skol!
0:23:58 > 0:24:03Oh! Oh!
0:24:14 > 0:24:23Is that fun? Surveys actually, it is. --actually, it is. In a curious
0:24:23 > 0:24:27way, because you know you will not die. Now I have done it, I think it
0:24:27 > 0:24:33is like a celebration, in a way, because it is exciting. You've got
0:24:33 > 0:24:38the nervousness and you try it and it is terrible, but you chew it, not
0:24:38 > 0:24:43too much server does not stick in your teeth, then you whack Black the
0:24:43 > 0:24:46back to -- the Black Death and you think, yeah excavation not everyone
0:24:46 > 0:24:54is happy. I might stick to the... Skol!
0:24:54 > 0:24:56Thanks, Rick, what a professional - talking himself into liking
0:24:56 > 0:25:01rotten shark, there!
0:25:01 > 0:25:07He is unbelievable.He is a professional. Unfortunately, if
0:25:07 > 0:25:13liver comes onto the menu later, I will not be able to emulate that.
0:25:13 > 0:25:17Can you please vote for the curry, that's all I'm saying exclamation
0:25:17 > 0:25:22they are not going to, I can feel it in the air.I will give you some
0:25:22 > 0:25:25creamy langoustine and crab soup with some crispy
0:25:25 > 0:25:26creamy langoustine and crab soup with some crispy wontons, just to
0:25:26 > 0:25:39delay the liver. The chicken! -- or the chicken!
0:25:39 > 0:25:48Mandell is on.The second episode went out this week.-- Man Down is
0:25:48 > 0:25:55on.You can catch up on all four. You have a tour, you are actually a
0:25:55 > 0:25:59Magnificent Beast.That is the title of the tour, but it is turned in
0:25:59 > 0:26:03cheek, as you can clearly see from me having to hold my stomach in.It
0:26:03 > 0:26:09is sold-out?There is the odd single seat here and there, I am very
0:26:09 > 0:26:16lucky, it has done well.What is it about?I suppose it is about your
0:26:16 > 0:26:20perception of yourself and how that might be different from what other
0:26:20 > 0:26:27people think.Example?The title came from... I was in a cab in
0:26:27 > 0:26:32London, a moving cab, and a student recognised me, a drunk student
0:26:32 > 0:26:38recognised me...Is a drunk student?!Weird, right?! He dived
0:26:38 > 0:26:43through the window of the moving cab and grabbed me by the lapels and
0:26:43 > 0:26:49went, oh, you Magnificent Beast! And let go.Would you class that as
0:26:49 > 0:26:53pulling?He did not seem that amorous. It wasn't the first thing
0:26:53 > 0:26:59on my mind. You know, that was the title of the show before I wrote a
0:26:59 > 0:27:05thing. It has sort of come to make sense. How you might perceive
0:27:05 > 0:27:11yourself in one day but 100 people may perceive you differently --
0:27:11 > 0:27:15might perceive yourself in one way. I want to show the view is why you
0:27:15 > 0:27:25are called a Magnificent Beast. Boom!BBC One, Saturday morning!
0:27:25 > 0:27:30Horrible, isn't it?!That is the tour post about this band?It was
0:27:30 > 0:27:35banned on Amazon for breaking their nipple policy.There is a nipple
0:27:35 > 0:27:40policy?I don't know, but they have got one and it was banned. I had
0:27:40 > 0:27:44never been banned before, it was quite exciting. Every time I see
0:27:44 > 0:27:49that image, it is outside all the venues I am playing at the moment, I
0:27:49 > 0:27:53just remember the day itself, in between every photo taken I was
0:27:53 > 0:28:01being attacked by swan.Where were you?!In the lake. Some would say
0:28:01 > 0:28:08that was my mistake.They are very vicious.The swan hated me.Not only
0:28:08 > 0:28:14did you pull a drugs student but a couple of birds as well! Sorry! --
0:28:14 > 0:28:19not only did you pull a drunk student.You have just been stripped
0:28:19 > 0:28:24of Prince of Birmingham. I had put all my vegetables with
0:28:24 > 0:28:30tomatoes, red peppers, all the crab shells, root vegetables, fennel,
0:28:30 > 0:28:35brandy, fish stock and we will simmer that. I also have some rice,
0:28:35 > 0:28:41I put that into thick in the soup. Rather than using flour bread, it is
0:28:41 > 0:28:48gluten-free. You pass it off, you lose the right and you have a thick
0:28:48 > 0:28:53soup.I did not know rice was gluten-free. I do not know anything.
0:28:53 > 0:28:58Why is there a toast rack?We are not having toast, that is a fact.
0:28:58 > 0:29:04Simmer that and give us a blast on Man Down, tell us about that?It is
0:29:04 > 0:29:10my sitcom on Channel 4, we are in the fourth series. I suppose it is
0:29:10 > 0:29:16the story of a ludicrous manchild. Explained, manchild, ludicrous, what
0:29:16 > 0:29:21is happening?It is based very, very loosely on my teaching years, when I
0:29:21 > 0:29:27was a man at sea, did not know what he was doing in life. It is just
0:29:27 > 0:29:30carrying about on, a 40-something man who has not grown up.What is
0:29:30 > 0:29:40the character's name?Dan. An ex-lover of his is about to give
0:29:40 > 0:29:48birth to his baby. In the series a baby has arrived.
0:29:48 > 0:29:57When we write Man Down, we think of as many awful situations that man is
0:29:57 > 0:30:03not equipped in adult life for, so give giving him a baby was perfect.
0:30:03 > 0:30:08And the supporting cast, you have some great names?Great. Great.
0:30:08 > 0:30:21Friends. Stephanie Co leshgs, an amazing OBE actress, Gwyneth Powell
0:30:21 > 0:30:26who plays my mother, and she was Mrs McClusky in Grange Hill.
0:30:26 > 0:30:38Oh, wow!And amazing cameos, we had Derek Griffiths, he was the prince
0:30:38 > 0:30:43of 1970s children's entertainment. Do you remember him?Play Away!Oh,
0:30:43 > 0:30:50yes. He has a walk on part?He plays a
0:30:50 > 0:30:54wise man who gives me advice about my baby!And Task-Master, that is on
0:30:54 > 0:30:58at Christmas?Yes. They have been doing their tasks already. I am
0:30:58 > 0:31:02excited. As everybody is on Task-Master, they are all
0:31:02 > 0:31:07competitive. So to get all of the winners from the series together, it
0:31:07 > 0:31:15will be... Chaos!Right. OK.
0:31:15 > 0:31:22How did you make the leap from teaching into comedy?I started
0:31:22 > 0:31:30doing stand-up. I did a stand-up comedy course! You
0:31:30 > 0:31:36can do that, yeah, by a great gentlemen, Logan Murray. We did 11
0:31:36 > 0:31:40weeks of impro-isation. Every Sunday. That was it. Then you have
0:31:40 > 0:31:45to go out into the big Cary world of stand-up and do five or ten minutes
0:31:45 > 0:31:51here and there. There was a period, I would like to
0:31:51 > 0:31:56apologise to all of the children in my care during those years.
0:31:56 > 0:32:00Who would suffer, the children or the audience?Always the audience,
0:32:00 > 0:32:06because you can't call their parents!I have crab meat there,
0:32:06 > 0:32:12mixed with lime juice, chives and chilli. I will deep fry these. So
0:32:12 > 0:32:18wonton wrappers that you can buy. But this is still a mystery! I don't
0:32:18 > 0:32:26know where the toast rack comes in! I'm impressed by your way of making
0:32:26 > 0:32:32the wontons. Squeezing them?I would do that.
0:32:32 > 0:32:42A delicate pinch. If you squeeze them, there is no air
0:32:42 > 0:32:48pocket. So they don't explode. We could get a production line going
0:32:48 > 0:32:54with me frisbeeing them into your hands!Let's have a go, yeah? Oh!
0:32:54 > 0:33:04Man Down!Hey! Ready, ready? No! No! Give it to me! There we are, it's
0:33:04 > 0:33:14in! So. We have seasoned our won tonnes. We have a little bit of
0:33:14 > 0:33:19the...Still nothing. That is where they are going! Well
0:33:19 > 0:33:24done. You have worked that out. I'll pop them in there for you.
0:33:24 > 0:33:29Look at that. So we have a little bit of creme
0:33:29 > 0:33:34fraiche. Crab mixed in there. We have the soup, the wontons seasoned
0:33:34 > 0:33:41with salt. And Greg, we are going to pour this as we go.
0:33:41 > 0:33:47Do you know what, this has just gone through my mind it is great we are
0:33:47 > 0:33:52up here doing this section as they can't have any of these. I can eat
0:33:52 > 0:33:57all four of them! Do I dip it in? Yes, there is also a spoon there,
0:33:57 > 0:34:04tuck into the soup. So, we have crab and langoustines
0:34:04 > 0:34:10with soup and a crispy wonton. Oh, amazing.
0:34:10 > 0:34:17The recipe is on the website. And while you're on there, vote for
0:34:17 > 0:34:21Greg for his chicken curry. That's what you want, isn't it?Please!
0:34:21 > 0:34:22Please!
0:34:22 > 0:34:25So what will I be making for Greg at the end of the show?
0:34:25 > 0:34:27Will it be his food heaven ? fenugreek curry?
0:34:27 > 0:34:30If so I'll make spicy fenugreek chicken with red
0:34:30 > 0:34:31lentils and a mint yoghurt.
0:34:31 > 0:34:33I'll roast chicken thighs spiced with fenugreek, cinnamon,
0:34:33 > 0:34:35coriander and cumin and serve with curried lentils
0:34:35 > 0:34:36and a fresh mint yoghurt.
0:34:36 > 0:34:39But if Greg gets hell I'm making griddled calves' liver with baby
0:34:39 > 0:34:40leeks and creamed cabbage. I'll griddle calves'
0:34:40 > 0:34:43liver and baby leeks, and serve with creamy cabbage,
0:34:43 > 0:34:53carrots, celeriac and onions and a red wine gravy.
0:34:59 > 0:35:01Don't forget, what he gets is down to you!
0:35:01 > 0:35:03You've still got about 25 minutes left to vote for Greg's
0:35:03 > 0:35:06heaven or hell just go to the Saturday Kitchen website now.
0:35:06 > 0:35:14We'll find out the result at the end of the show!
0:35:14 > 0:35:20Now, please!Are you enjoying that This is absolutely delicious.
0:35:20 > 0:35:24I'm sure you will give the guys a taste.
0:35:24 > 0:35:25I genuinely won't!
0:35:25 > 0:35:26I genuinely won't!
0:35:26 > 0:35:28Now more from the brilliant Keith Floyd in France,
0:35:28 > 0:35:29this week he's cooking pheasant and cabbage.
0:35:29 > 0:35:33Your favourite vegetable, Greg!
0:35:33 > 0:35:35Yep!
0:35:35 > 0:35:44Yep!What I'm doing is cooking a simple Alsatian dish of pheasant
0:35:44 > 0:35:48rolled in cabbage and stewed in white wine, Riesling, the wine from
0:35:48 > 0:35:52the area. What is important to mention about French cooking is that
0:35:52 > 0:35:55the reason it tastes so good is that they use the ingredients from their
0:35:55 > 0:35:59own area. Clive, if you can spin around. Here
0:35:59 > 0:36:05are the ingredients. A pheasant shot locally, for example. Here is how
0:36:05 > 0:36:11many-cured salt and smoked bacon from the farm here. And carrots from
0:36:11 > 0:36:19the garden, juniper berries from sea beds! Garlic from here and properly
0:36:19 > 0:36:23homemade sausages. The reason that the dish tastes so good is that they
0:36:23 > 0:36:28use the Riesling wine. They would not buy a jug of Moroccan wine to
0:36:28 > 0:36:34make this dish in this part of the world like we do in England.
0:36:34 > 0:36:38So, I will wrap the leaves around the pheasant. I'm muttering my
0:36:38 > 0:36:45words. But sometimes it happens, you will have to put up with it, I've
0:36:45 > 0:36:49been up early, going to the shops, getting cheese and all of that
0:36:49 > 0:36:54stuff. Then I fry all of the ingredients in
0:36:54 > 0:37:00the Fridaying pan. Four or five minutes in the pan. Nicely golden.
0:37:00 > 0:37:06Ready for the main pot. This is a dish you can also use old grouse,
0:37:06 > 0:37:11pigeons, all game birds. Birds always. Chickens, pheasants, quail
0:37:11 > 0:37:17but as long as they are the old and tough birds. Not a succulent tender
0:37:17 > 0:37:22one that you could use for roasting. Clive I will bring this over to you
0:37:22 > 0:37:28to show you what is in there now. The packets of pheasants wrapped in
0:37:28 > 0:37:33cabbage on top of little vegetables and bacon. The bay leaf goes in with
0:37:33 > 0:37:39the juniper berries plopped in like that. Then you can't use, I am sorry
0:37:39 > 0:37:42about this, English sausage manufactures, you cannot use the
0:37:42 > 0:37:49ones with the E numbers, you have to find a proper sausage OK? Give them
0:37:49 > 0:37:53a prick! And bearing in mind the principle, never cook with wine you
0:37:53 > 0:37:59cannot drink. If the wine is not good enough to drink... Which this
0:37:59 > 0:38:05most certainly is, you must not cook with it! So I will pour myself one
0:38:05 > 0:38:13last little slurp, the lid on the top... See the lid? They like lids!
0:38:13 > 0:38:19And the next time you see the dish, this will be cooked. And the
0:38:19 > 0:38:26director will say "did we see the oven properly?"
0:38:30 > 0:38:35Realise so many people were coming to lunch! I pannished when I saw the
0:38:35 > 0:38:39big farmers with huge appetites coming from the fields. It was a bit
0:38:39 > 0:38:44much to ask one pheasant to feed six people, so remember one pheasant is
0:38:44 > 0:38:52fine for two or three. Meanwhile, here in the kitchen, they
0:38:52 > 0:39:03are busy preparing a speciality choux crute.
0:39:03 > 0:39:10So I will explain what I have here, though. Chicken pieces fried with
0:39:10 > 0:39:16butter, flamed in gin, adding shallots and mushrooms, added pepper
0:39:16 > 0:39:21and parsley and covered and simmered with wine for about an hour.
0:39:21 > 0:39:25Some of the chaps behind have been eating a little of this. But I would
0:39:25 > 0:39:30like to continue with the cooking demonstration! So we lift out the
0:39:30 > 0:39:35portions of chicken into here. We finish off the sauce by adding a
0:39:35 > 0:39:41little fresh cream. Pull it back from the heat so it does not curdle.
0:39:41 > 0:39:47And then we enrich it with a knob of butter before putting it back on the
0:39:47 > 0:39:52heat like that. I shall ask Mark to taste this in a minute. To see if he
0:39:52 > 0:39:58thinks it is any good or not. Melt the butter. And check for seasoning.
0:39:58 > 0:40:02I think it needs another grind of pepper.
0:40:02 > 0:40:12I then think, that I can simply pour that over there... A sprinkle of
0:40:12 > 0:40:30parsley on and that is chicken in mushrooms and cream.
0:40:30 > 0:40:34That is terrible dexterous but it does nothing for the flavour! Why
0:40:34 > 0:40:40not leave it alone?! I think that looks silly like that! Now for the
0:40:40 > 0:40:45terrible moment of truth. The rules of the game is that the chef is
0:40:45 > 0:40:50asked to taste it. If he says something nice he stays on the film.
0:40:50 > 0:41:02If he doesn't, he is cut! He doesn't know that I said that!
0:41:19 > 0:41:24It's very nice. Perfect cooking.
0:41:24 > 0:41:35The sauce is all right. But if you keep a little bit bare and bring a
0:41:35 > 0:41:38little, you know, something, much better.
0:41:38 > 0:41:47We do it here and that is very good. So what he is saying there, in
0:41:47 > 0:41:51precise terms, although the sauce is made from beer, that I should a
0:41:51 > 0:41:55saved fresh beer to add to the last-minute to rebring back the
0:41:55 > 0:41:59flavour of the beer. Otherwise he said it was quite well cooked. You
0:41:59 > 0:42:04can speak English as well as I do!
0:42:04 > 0:42:06You can speak English as well as I do!
0:42:06 > 0:42:07Thanks, Keith.
0:42:07 > 0:42:09Those chefs in Alsace are a tough crowd to please!
0:42:09 > 0:42:12But I'm sure it tasted great. Right, still to come...
0:42:12 > 0:42:14Mary Berry bakes delicious apple and cinnamon loaf cakes.
0:42:14 > 0:42:16She mixes flour, butter, eggs, muscovado sugar
0:42:16 > 0:42:18and cinnamon with apples, then bakes in loaf tins before
0:42:18 > 0:42:24glazing with sticky apricot jam.
0:42:24 > 0:42:27The perfect tea-time treat. It's almost omelette challenge time!
0:42:27 > 0:42:36We've got the Guinness World Record holder in the studio - Theo.
0:42:36 > 0:42:39So we're taking the opportunity to review the rules
0:42:39 > 0:42:40and clear the board!
0:42:40 > 0:42:42But don't worry, we've still got the puns!
0:42:42 > 0:42:44Today they are inspired by Greg's many brilliant comedy shows.
0:42:44 > 0:42:52But unfortunately they are nowhere near as well written!
0:42:52 > 0:42:55I'll be your TASK-MASTER for the challenge, so listen up.
0:42:55 > 0:42:57We want the omelettes cooked, not raw, anything INBETWEEN(ERS)
0:42:57 > 0:43:04will be disqualified.
0:43:04 > 0:43:11will be disqualified.
0:43:11 > 0:43:12Awful!
0:43:12 > 0:43:13Awful!
0:43:13 > 0:43:15Theo, will we end up a MAN DOWN?
0:43:15 > 0:43:18Or will the challenge send Rosie CUCKOO?
0:43:18 > 0:43:27Find out later, let's hope no-one drops a KLANG(ER)!
0:43:27 > 0:43:30Old school. Yeah, old school, brackets and
0:43:30 > 0:43:31everything!
0:43:31 > 0:43:32Yeah, old school, brackets and everything!
0:43:32 > 0:43:34And will Greg get his food heaven, fenugreek curry?
0:43:34 > 0:43:36Or his food hell, liver?
0:43:36 > 0:43:39There's still a chance for you to vote on the website and we'll find
0:43:39 > 0:43:40out the results later on!
0:43:40 > 0:43:41Right, let's get cooking.
0:43:41 > 0:43:42Rosie, what are we making?
0:43:42 > 0:43:47Hi. How are you?Brilliant. Tell us the dish first?We are doing
0:43:47 > 0:43:52celeriac rib yens with chard, garlic and pumpkin seeds.
0:43:52 > 0:43:56OK. Can you tackle this beast, please.
0:43:56 > 0:44:02This is a magnificent beast! . It is! Much like Greg himself! We found
0:44:02 > 0:44:07this in Greg's pocket! There is a tumble weed.
0:44:07 > 0:44:13Good to have a snack with you!I think people find it a little scary
0:44:13 > 0:44:19to tackle. They do, yes. It has the essence of
0:44:19 > 0:44:23celery, it is the celery root. It is worth it. The flavour is
0:44:23 > 0:44:27unbelievable. Such a special, creamy, earthy flavour. At this time
0:44:27 > 0:44:31of year you can't beat it. It is more subtle than celery.
0:44:31 > 0:44:39To me, I know that a lot of people hate celery.I am a celery Hayter
0:44:39 > 0:44:43but I love celeriac. It has a subtle celery flavour.
0:44:43 > 0:44:48It is interesting how you prepare this. Even for a chef or an expert
0:44:48 > 0:44:52it is a bit tough but worth having a go.
0:44:52 > 0:44:56Worth persevering for sure. We are doing it with chard, which is just
0:44:56 > 0:45:00about still in season and again it has a lovely earthy flavour. So I
0:45:00 > 0:45:04have just shredded up the stalks a little bit and now I'm going to chop
0:45:04 > 0:45:09the leaves roughly. I still want a little bit of texture
0:45:09 > 0:45:12coming through. OK.
0:45:12 > 0:45:17We have the pumpkin seeds crackling away. So keep an eye on those.So
0:45:17 > 0:45:22water to blanch the celeriac. Can I use the board?Lovely.
0:45:22 > 0:45:26The pumpkin seeds are on. Yes, can you get oil in the pan for
0:45:26 > 0:45:32the sauce. We cook this at home. I have a
0:45:32 > 0:45:36husband your size, Greg, 6ft 8 man, he found this difficult to do, the
0:45:36 > 0:45:40ribbons. I think that they are tricky.
0:45:40 > 0:45:49But worth doing. When you said "we" was it the royal
0:45:49 > 0:45:56we, he made it, you ate it?Yes! Now, I have known you eight or nine
0:45:56 > 0:45:58years. Almost ten.
0:45:58 > 0:46:05The reason is that you came up as a young journalist to do an article on
0:46:05 > 0:46:11Birmingham, you interviewed me. . I did, a baptism of fire, Glynn.
0:46:11 > 0:46:17How was it for you?
0:46:17 > 0:46:21I was so inspired by what you were doing, at a time when fine dining
0:46:21 > 0:46:25was changing quite a lot. So much happening in terms of restaurants
0:46:25 > 0:46:30becoming more relaxed and fun, and you really embody bad for me.What
0:46:30 > 0:46:34is really surreal for me is that you interviewed me and now I am
0:46:34 > 0:46:37interviewing you, because you are now a famous food writer, is that
0:46:37 > 0:46:47right? I will say you are.BBC Good Food Magazine, I do recipes for them
0:46:47 > 0:46:51every month, and with Borough market. And I do lots of recipes
0:46:51 > 0:47:05online.So you know your onions?I do. A shallot. Sorry!Did you get
0:47:05 > 0:47:09that one, Gregor?!Live TV does weird things to you.You have
0:47:09 > 0:47:20written two books?A Lot On Her Plate, which sums up my life. Food
0:47:20 > 0:47:24styling, cooking, pop-up, food writing and journalism. The book is
0:47:24 > 0:47:29recipes that capture the enthusiasm around foods and are all about
0:47:29 > 0:47:34sharing, lovely easy recipes for at home.Sounds like you need a bigger
0:47:34 > 0:47:42plate!Like a partridge.Swiss chard in the plan?Yes, the pumpkin seeds
0:47:42 > 0:47:47are nice and toasty, now I will add in the leaves of the Swiss chard,
0:47:47 > 0:47:51going with the garlic, lots of garlic, lettuce and fusing with
0:47:51 > 0:47:58thyme and chiili. -- that is infusing with. This is a great dish
0:47:58 > 0:48:03if you are trying to get more veg into your diet, it is essentially a
0:48:03 > 0:48:08big bowl of veg, but if Theo will forgive me, it borrows from Italian
0:48:08 > 0:48:13pasta cooking techniques. So we are making a lovely sauce, plenty of
0:48:13 > 0:48:16olive oil, then we will toss the ribbons through that and it will
0:48:16 > 0:48:18have so much flavour.
0:48:18 > 0:48:20And if you'd like to try Rosie's recipes or any
0:48:20 > 0:48:22of our studio dishes then visit our website
0:48:22 > 0:48:27bbc.co.uk/saturdaykitchen.
0:48:27 > 0:48:30Celeriac is a brilliant ingredient to use for this, when you cook it
0:48:30 > 0:48:35hit will have a nice texture and bite.It still has a little bit of a
0:48:35 > 0:48:43bite, which is really nice. If you can't eat pasta...The flavour does
0:48:43 > 0:48:48not overpower, celeriac? Is it not overpowering?It is not, but what is
0:48:48 > 0:48:52lovely as the ingredients were cooking with really complimented,
0:48:52 > 0:48:59the earthiness of the chard, garlic and Thai work really nicely with it.
0:48:59 > 0:49:06You started out cooking at home as a child with your parents?My mum is a
0:49:06 > 0:49:10fantastic cook, she is definitely the first inspiration, and then as a
0:49:10 > 0:49:15young food writer in my 20s, going into kitchens like yours, seeing
0:49:15 > 0:49:19chefs doing amazing things and working and learning with friends of
0:49:19 > 0:49:26mine who are chefs and caterers, and I do pop-ups as well. It is a
0:49:26 > 0:49:34constant...It is all about food. All about food.Chilies, garlic,
0:49:34 > 0:49:39Swiss chard, pumpkin seeds in there. I have blanch the celeriac.Let's
0:49:39 > 0:49:43get that into the pan with a little bit of water, it will have given
0:49:43 > 0:49:48some of its flavour to the water. It is salted water as well. That goes
0:49:48 > 0:49:58in. This will just get all the flavours going in the celeriac.
0:49:58 > 0:50:04Do you think cooking with vegetables like this, do you remember the phase
0:50:04 > 0:50:07where there were all the ribbons of courgettes, has it moved
0:50:07 > 0:50:18dramatically from much?This is not really like that, courgetti, it has
0:50:18 > 0:50:22a lovely bite to it. The idea of people getting more and more veg
0:50:22 > 0:50:26into their diet is really good, it is something we all want to do more
0:50:26 > 0:50:30of, and when you have seasonal ingredients... This time of year is
0:50:30 > 0:50:34an absolute gold mine for beautiful autumnal ingredients, it makes total
0:50:34 > 0:50:38sense to use them and try to find new ways of cooking them.
0:50:38 > 0:50:43It is incredibly economical as well, if you have ten minutes, if you have
0:50:43 > 0:50:52a celeriac lying around, cook this dish.Or in your pocket!
0:50:52 > 0:50:57Rosie, you are obviously very busy, what is next for you?More pop-ups,
0:50:57 > 0:51:08more cooking. Food styling, carrying on the writing. More recipes. Yeah,
0:51:08 > 0:51:13just ongoing stuff, really.Maybe a bit more Saturday Kitchen?That
0:51:13 > 0:51:18would be great.After my job?!I could never do your job.
0:51:18 > 0:51:21That looks fantastic, a very generous portion, but it is lots of
0:51:21 > 0:51:31vegetables.A little bit extra... Pumpkin seeds.A little bit of oil
0:51:31 > 0:51:40drizzled.You finish it off, chef.A little crack.Is it easy to come up
0:51:40 > 0:51:46with new recipes, Rosie?It takes a lot of energy, I am constantly
0:51:46 > 0:51:48inspired by travel, chefs, restaurants, eating out, the
0:51:48 > 0:51:55allotment and what is in season. It is creative and I love it.Green
0:51:55 > 0:51:59fingers?The allotment is a mess at the moment but I hope by next spring
0:51:59 > 0:52:04I will be cultivating some of the chard.Talk us through the dish.
0:52:04 > 0:52:08Celeriac ribbons cooked with garlic, chilli, thyme, vegetarian cheese,
0:52:08 > 0:52:13crunchy pumpkin seeds and Swiss chard.Lovely, fantastic.
0:52:19 > 0:52:26Bring it here.Greg, round three. You are doing all right today!I
0:52:26 > 0:52:32wish I could say I full, I am not. You always miss out, do you want
0:52:32 > 0:52:38to...?I will have some afterwards, thank you.It smells fantastic, it
0:52:38 > 0:52:45really does.I am trying to get the celeriac.All the garlic.It seems
0:52:45 > 0:52:50like hard work but it is really worth having a go with the ribbons.
0:52:50 > 0:52:54Once you have peeled it, the ribbons do not have to be perfect, you could
0:52:54 > 0:52:59use a mandolin but I always cut my hands. If you have a good peeler.
0:52:59 > 0:53:13Mandolin?!How is it?Delicious. Vegetarian cheese?Exactly.It does
0:53:13 > 0:53:20not have rennet.Delicious.Equally you could use me true blue, pecorino
0:53:20 > 0:53:25or Parmesan.And I have the perfect wine for this. Rosie, you know how
0:53:25 > 0:53:30much I love this, I have told you millions of times, I love that it is
0:53:30 > 0:53:38so healthy but delicious, and I think I have the perfect match. It
0:53:38 > 0:53:43is the Paul Mas Astelia Limoux, it is from Aldi. It feels all singing,
0:53:43 > 0:53:49all dancing, it is quite expensively made, French oak, American oak,
0:53:49 > 0:53:54coconut, spice. It goes brilliantly with this because you have a earthy
0:53:54 > 0:53:58and nutty notes, it just marries really perfectly with the oak, and
0:53:58 > 0:54:03you have the lemon acid which cuts through that silky chard, I really
0:54:03 > 0:54:15think this is a fab match. It looks very expensive. But £8.99.I am
0:54:15 > 0:54:20having the time of my life over year explanation of this is delicious.
0:54:20 > 0:54:22Fantastic, guys.
0:54:22 > 0:54:25Now it's time for Si and Dave, the Hairy Bikers.
0:54:25 > 0:54:27They are in the USA getting stuck into the biggest
0:54:27 > 0:54:28stew pot I've ever seen!
0:54:37 > 0:54:41Hang on, and event is on celebrating another local chicken dish, one of
0:54:41 > 0:54:48the junior's lesser-known secrets. Then, David, in our quest to uncover
0:54:48 > 0:54:56the chicken secrets of America...We just have to go?!
0:54:56 > 0:55:00It is only cooked a feud times a year, and when you see the size of
0:55:00 > 0:55:04the pot, you will understand why. They are probably washing up the
0:55:04 > 0:55:11rest of the time.Flipping heck, look at that part. What a whopper!
0:55:11 > 0:55:14Brunswick stew is traditionally cooked in a massive potted
0:55:14 > 0:55:20fundraisers, and the event today is for the local pool.Kellenberger, I
0:55:20 > 0:55:29can't wait to get this stew-bilee started. John is head of the stew
0:55:29 > 0:55:35crew. How far back in history does it go?Document back to 1828, lots
0:55:35 > 0:55:39of people have tried to copy across the country but it is not the same.
0:55:39 > 0:55:43It is a time-honoured tradition, you want to get a group together and
0:55:43 > 0:55:48have fun and food, you cooked stew. Do you have a canoe by any chance,
0:55:48 > 0:55:53you do that very well. You really should.It is the only thing I
0:55:53 > 0:55:56paddle. Is deep-fried chicken was the
0:55:56 > 0:56:00precursor of fast food, Brunswick stew is all about mass production,
0:56:00 > 0:56:15slow and low style.My American name is Chip King! Brilliant.Making my
0:56:15 > 0:56:22eyes water. Straight in?Apparently this is John's baby crockpot, which
0:56:22 > 0:56:26feeds just 700. This source of regional pride is a luscious
0:56:26 > 0:56:31comforting stew containing about 35 chickens, tonnes of tomatoes and a
0:56:31 > 0:56:34gargantuan amount of butter beans, and it is about as far away as you
0:56:34 > 0:56:40can get from fast food.You are not kidding. We have to wait about six
0:56:40 > 0:56:43hours for a whopper of a part like this.
0:56:43 > 0:56:51What would we have to do before we get to where it Proclamation Strew
0:56:51 > 0:57:00Crew hat?Stir for about an hour. Then I will bring you a cap.I will
0:57:00 > 0:57:09just go for a swim! The fundraiser does not start for a
0:57:09 > 0:57:15fewer hours...Though he had to do it, didn't he? Get one up on me. Top
0:57:15 > 0:57:23of the pecking order.You look tired.Nope!Honestly!
0:57:28 > 0:57:39We annoyed you with the Proclamation Stew Crew cap.You are so yesterday!
0:57:39 > 0:57:44Please can we have a swim before every turns up to you to?!I'm
0:57:44 > 0:57:49first, I've got the cap.
0:58:03 > 0:58:08MUSIC PLAYS
0:58:18 > 0:58:24You can't beat slow and low. It is a great way to cook chicken,
0:58:24 > 0:58:28it absorbs flavour and softens as it cooks, a perfect dish to come home
0:58:28 > 0:58:38to.John, it's got to be ready?! We've had a swim and everything, got
0:58:38 > 0:58:45changed.But what does it taste like?I have no idea. I am starving,
0:58:45 > 0:58:50that is why I'm here. You knew we were coming. This is my first ever
0:58:50 > 0:58:58Brunswick stew.It is tasty, it is thick, it is nourishing.Is chicken.
0:58:58 > 0:59:03I am not surprised that you guys raise funds with this, because it is
0:59:03 > 0:59:09excellent. It really, really is good.I hope you sell loads.So do
0:59:09 > 0:59:14I! We are now ready to serve the
0:59:14 > 0:59:22legendary Brunswick stew! Thank you, sweetheart, very kind.
0:59:22 > 0:59:27Three bucks for that. They start young with the Brunswick
0:59:27 > 0:59:34stew.It is part of their culture and heritage.Roll and a bowl for
0:59:34 > 0:59:42this lovely lady. They are selling like hot cakes, the
0:59:42 > 0:59:51stew crew are on fire.Very hearty. You want to be able to get up the
0:59:51 > 1:00:00ladders! -- you won't be able to. This is good, honest home cooking,
1:00:00 > 1:00:04but there is such a lot of regional pride in it. Everybody has their own
1:00:04 > 1:00:09recipe, like the Southern fried chicken.It is a culinary art in
1:00:09 > 1:00:13itself. Stirring bat with a spoon the size of an Au takes some skill.
1:00:13 > 1:00:17They are great people and I hope they make enough to keep this pool
1:00:17 > 1:00:23going forever.It might be gone with the wind with all those beans!
1:00:23 > 1:00:29Frankly, my dear, I think we should have another bowl!
1:00:29 > 1:00:31Thanks, boys, I'd go easy on the stew if I was you!
1:00:31 > 1:00:33And that is it!
1:00:33 > 1:00:34The heaven and hell vote is now closed.
1:00:34 > 1:00:38Greg's fate is sealed!
1:00:38 > 1:00:41And we will reveal the results at the end of the show.
1:00:41 > 1:00:48Now let's take some calls from our viewers.
1:00:48 > 1:00:57Becky is from Leicestershire?What is your question? Hi, my friend gave
1:00:57 > 1:01:02me Saulsify, when I bit into it, it was bitter and woody.
1:01:02 > 1:01:06Should I have cooked it first?I would have done. Theo will hello
1:01:06 > 1:01:12with that one. Becky, peel it, blanch it in salted
1:01:12 > 1:01:19water until you put a knife through it, when it is tender, put it in a
1:01:19 > 1:01:25pan with garlic, olive oil and thyme, and get a bit of colour on
1:01:25 > 1:01:30it. Serve it with a wrack of lamb. It is a wonderful ingredient.
1:01:30 > 1:01:34Underrated. I do half water, half apple juice
1:01:34 > 1:01:36and cook it like that through the same process.
1:01:36 > 1:01:43Happy with that?That is brilliant. And don't eat anymore raw vegetables
1:01:43 > 1:01:48until you have done the research! Thank you! Greg, you have tweets for
1:01:48 > 1:01:51us?
1:01:51 > 1:01:55Thank you! Greg, you have tweets for us?She's gone. She got what she
1:01:55 > 1:02:05needed!So selfish!I have a tweet from Rosie who asks sweet ideas for
1:02:05 > 1:02:12pumpkin?Obviously the pumpkin pie is a famous one. Or roast the
1:02:12 > 1:02:18pumpkin until it is caramel iced, sweet and creamy, Puri it, with
1:02:18 > 1:02:25butter and nutmeg and use it in a cake batter so like yoghurt or an
1:02:25 > 1:02:31added ingredient you can add the pumpkin through the cake batter and
1:02:31 > 1:02:35bake it off to have moist pumpkin cakes.
1:02:35 > 1:02:43And it is naturally sweet.A naughty treat!And a teaspoon of baking
1:02:43 > 1:02:46powder, it could be a little heavy? Of course.
1:02:46 > 1:02:54Greg, another one for us?Sam, has a question for Theo... Get off my
1:02:54 > 1:03:06tweets! What three ingredients could a you not be without and why?Oh,
1:03:06 > 1:03:13God, olive oil. I love cooking with it. Marmite. I love eating toast and
1:03:13 > 1:03:17Marmite and chocolate. Those are the three ingredients you
1:03:17 > 1:03:23couldn't live without? It sounds like you answered the question, what
1:03:23 > 1:03:35is your ideal midnight feast!And one more tweet?I have one more, it
1:03:35 > 1:03:41is a general one for the group. This makes me laugh. I feel like I
1:03:41 > 1:03:49should do it in an accent: How can I make a caramel sauce, every time I
1:03:49 > 1:03:53do it, it goes lumpy! That's from Debbie.
1:03:53 > 1:03:58Where is Debbie from?It doesn't say.
1:03:58 > 1:04:07With that accent, I would say South Africa?How dare you!Caramel, sugar
1:04:07 > 1:04:14into the pan, don't touch it so much. Put it on the heat. Then it
1:04:14 > 1:04:17will dissolve, add the butter and some cream.
1:04:17 > 1:04:20A little at a time so it does not shock the caramel.
1:04:20 > 1:04:24That is how to do it.I couldn't agree more.
1:04:24 > 1:04:28How would you do it?Exactly the way you did!
1:04:28 > 1:04:29Exactly the way you did!
1:04:29 > 1:04:32It's bonfire night tomorrow, and it's also time to think
1:04:32 > 1:04:33about ordering your turkey ready for Christmas.
1:04:33 > 1:04:36For our foodie film this week we visited Copas Turkey Farm
1:04:36 > 1:04:38in Barkshire, where the farmers are taking turkey
1:04:38 > 1:04:48welfare to new levels!
1:04:53 > 1:04:57So what is essential about our turkeys is we slow grow the birds.
1:04:57 > 1:05:03So they have a lovely long life. A happy, healthy turkey is a tasty
1:05:03 > 1:05:10turkey. A problem was fishings being let off. They spooked the animals
1:05:10 > 1:05:14and they scratched each other. To overcome it, with have trained the
1:05:14 > 1:05:21turkeys before Bonfire Night to get used to the fishings. Fireworks.
1:05:21 > 1:05:27A couple of years ago we had moved the turkeys to the range, we were
1:05:27 > 1:05:32hammered by the foxes. We lost several hundred in a week. So the
1:05:32 > 1:05:38farm manager had the idea to try alpacas. The idea for the alpacas
1:05:38 > 1:05:43came from a farmer friend of mine from the north of England.
1:05:43 > 1:05:48He had heard that people used alpaca to guard the poultry. So we brought
1:05:48 > 1:05:55them back to the farm. And a couple of weeks later I saw with my own
1:05:55 > 1:05:59eyes the two alpacas chasing a fox from the field. So that's the proof
1:05:59 > 1:06:05in the pudding. How are you doing, turkeys?! Gobble!
1:06:05 > 1:06:14Gobble! Not too bad then!The idea with the musical instruments is the
1:06:14 > 1:06:19extension of what other poultry farmers do, some hang CDs to keep
1:06:19 > 1:06:24the turkeys occupied. We thought we would go one step further and put
1:06:24 > 1:06:28musical instruments up. So the idea is to keep the turkeys occupied and
1:06:28 > 1:06:34they can play a tune at the same time!So preparing turkey can be
1:06:34 > 1:06:41easy. Our turkeys self-baste because of the age of the bird there are
1:06:41 > 1:06:51lovely fat tracks. Add salt, pepper, breast side down, cover in foil, and
1:06:51 > 1:06:59cook for 45 minutes, and then take it out of the oven and turn over, to
1:06:59 > 1:07:07get the skin crispsy, back in the oven, depending on the weight, then
1:07:07 > 1:07:13after cooking leave the turkey to stand for an hour before carving.
1:07:13 > 1:07:18You can carve the bird straight off the breast, this means that the
1:07:18 > 1:07:24breast meat retains the moisture better, especially if you want
1:07:24 > 1:07:30sandwiches on Boxing Day! My part of the turkey is the oisters. These
1:07:30 > 1:07:39definitely don't make it to the table! That was a shocker. Turkeys
1:07:39 > 1:07:44playing instruments, al-Palas roaming! That is serious.
1:07:44 > 1:07:48Christmas single, the possiblingas and the turkeys.
1:07:48 > 1:07:53My mind was blown by that. And the meat looked incorrectly.
1:07:53 > 1:07:57And the music playing. Music and wine for turkeys. What
1:07:57 > 1:08:11more can you want. Hot chocolate and Marmite!
1:08:11 > 1:08:12Right!
1:08:12 > 1:08:13It's omelette challenge time.
1:08:13 > 1:08:17A couple of weeks ago Michel Roux showed us all how to cook a fast
1:08:17 > 1:08:22but edible omelette, proving it can be done!
1:08:22 > 1:08:24Theo, you've held the world record time of 14.76 seconds since 2015,
1:08:24 > 1:08:32so we're leaving you in the centre of the pan for posterity.
1:08:32 > 1:08:42Rosie, you are up for the first time.
1:08:42 > 1:08:44So from now on, the aim is to cook an omelette
1:08:44 > 1:08:47we can feed to our crew - if not it's going
1:08:47 > 1:08:49in the compost bin! Because here at Saturday Kitchen
1:08:49 > 1:08:57we send all our food waste to be composted.
1:08:57 > 1:09:02We want you to make a perfect three-egg omelette.
1:09:02 > 1:09:05You are staying in the middle of the pan.
1:09:05 > 1:09:09You are the world record-holder. Rosie, your first attempt. If you
1:09:09 > 1:09:12are lucky enough and you get into the pan, you can stay there for five
1:09:12 > 1:09:17weeks. If it is good, the crew will eat it...
1:09:17 > 1:09:24CHEERING AND APPLAUSE. If it is bad, the crew go home #4u7kry and it goes
1:09:24 > 1:09:29in the come post! Let's make two good omelettes, guys. They are
1:09:29 > 1:09:35looking hungry! So, let's put the scores on the screen, the clocks on
1:09:35 > 1:09:43the screen. OK. Three, two, one, go! So,edible,
1:09:43 > 1:09:55yeah? Think about it.edible!
1:09:55 > 1:10:04Think about it edible!
1:10:04 > 1:10:12Think about it, edible!
1:10:12 > 1:10:30So, crew or come post?It's going to be...A nice omelette. Mr Roux did
1:10:30 > 1:10:35it in 40 seconds. How are you getting on Rosie?I have
1:10:35 > 1:10:39a brown butter situation but I think it will be delicious.
1:10:39 > 1:10:46I will be the judge of that. Theo's is down. Rosie is down as well.
1:10:46 > 1:10:53Rosie was composed throughout all of that. Like an omelette Ninja!I'm up
1:10:53 > 1:10:58against the world champion. I have to pull out the stops.I burnt the
1:10:58 > 1:11:06butter!Right, let's have a little look.
1:11:06 > 1:11:09Yeah, I think, the butter has gone a little far.
1:11:09 > 1:11:18It's nice and nutty!OK. OK. You have seasoned it well.
1:11:18 > 1:11:22It is baverse, if you had rolled it like that, there you go. I think
1:11:22 > 1:11:34that the crew will like that! You think so? ! There is one crew member
1:11:34 > 1:11:41fed! Theo, world champion... The butter has burnt.
1:11:41 > 1:11:53It is definitely cooked! To be fair it is not as baverse but I think
1:11:53 > 1:11:59that the crew would eat that So you are both on the board. Rosie,
1:11:59 > 1:12:09your score was... 55.44. So you're in the pan by the world
1:12:09 > 1:12:13champion. You are now in the pan with the
1:12:13 > 1:12:22world champion. Theo... You didn't break the world
1:12:22 > 1:12:28record today! You broke my heart with the burnt butter! OK. You are
1:12:28 > 1:12:32both in the pan. And all of the crew, or two of them, will get fed.
1:12:32 > 1:12:33Brilliant.
1:12:33 > 1:12:34Brilliant.
1:12:34 > 1:12:37So will Greg get his food heaven, spicy fenugreek chicken with red
1:12:37 > 1:12:38lentils and mint yoghurt?
1:12:38 > 1:12:41Or his food hell, griddled calves' liver with leeks and cabbage?
1:12:41 > 1:12:43We'll find out after we've joined Mary Berry for
1:12:43 > 1:12:53afternoon tea and cake.
1:12:53 > 1:12:59The whole tradition of afternoon tea grew up around the drink that we've
1:12:59 > 1:13:03imported since the 17th century. But 13 years ago someone actually
1:13:03 > 1:13:08started growing tea in Britain. Cornwall, to be precise. Today I've
1:13:08 > 1:13:12come to meet Jonathan Jones, managing director of Britain's only
1:13:12 > 1:13:17tea plantation. Who would have thought it? Growing tea in
1:13:17 > 1:13:23Cornwall?! You see, imagine it on the slopes in India, you know, and
1:13:23 > 1:13:28ladies bending down and picking it. Here it is in Cornwall.
1:13:28 > 1:13:33It is the first truly English tea. In this part of Cornwall, we get mod
1:13:33 > 1:13:38rated winter temperatures. It is humid but rains a lot and is sunny.
1:13:38 > 1:13:44The soil is acid. It is a combination of all of that comes to
1:13:44 > 1:13:52together to give a true microclimate, it is just like
1:13:52 > 1:13:58Darjeeling. Is it? So what is a tea plant?It is
1:13:58 > 1:14:04a camellia. Most don't realise yes a tea bush at home. We have been
1:14:04 > 1:14:09importing this bush for over eight centuries. The Brits took it to
1:14:09 > 1:14:15India are in the 1820s and now India is a huge producer of tea employing
1:14:15 > 1:14:201 million people. How much tea can you get from the
1:14:20 > 1:14:26bush?Over the course of its life, millions of cups of tea. The leaves
1:14:26 > 1:14:30produce for years. You take a couple of buds from the
1:14:30 > 1:14:36tops, and there is your tea. Now, what about milk?Good China
1:14:36 > 1:14:39copes with tea first and is the norm for most people to have their tea
1:14:39 > 1:14:43first. If they like milk, you can see how much you need by adding it
1:14:43 > 1:14:47second. In the old days I believe you put in
1:14:47 > 1:14:52very hot tea in thin China and it might crack?That is true.
1:14:52 > 1:14:59But this is toughened. I will put is splash in. It is dark.
1:14:59 > 1:15:05How long do you brew tea?In this country we drink a lot of tea. We
1:15:05 > 1:15:09are not patient. So the tea is blended more for that sort of tea
1:15:09 > 1:15:13drinker, so it tends to be quick to draw, as they say. So the colour
1:15:13 > 1:15:18comes out quickly. But we should wait longer. If you are at home with
1:15:18 > 1:15:28more time, loose tea in a tea pot, five minute, what is that?
1:15:28 > 1:15:34That is a very fine cup of tea. Fruit and spice is normally
1:15:34 > 1:15:39associated with rich, dense cakes, but this loaf cake with apple and
1:15:39 > 1:15:45cinnamon offers a much lighter way to spice up tea-time. I'm actually
1:15:45 > 1:15:49going to make two, one for now and one for the freezer. Start off with
1:15:49 > 1:15:58the flour, 200 grams of self raising flour, 75 grams of butter. I find
1:15:58 > 1:16:04that it helps to have it a bit soft. And then a light rubbing in, which
1:16:04 > 1:16:09gets the air in it. When the butter has combined with the flour TUI
1:16:09 > 1:16:16breadcrumbed texture, add 100 grams of light muscovado sugar and a
1:16:16 > 1:16:19teaspoonful of ground cinnamon. Cinnamon and apple go really well
1:16:19 > 1:16:23together, and they use it an awful lot in Europe. Think of apple
1:16:23 > 1:16:30strudel. Likely combine the sugar and spice, then prepare the apples.
1:16:30 > 1:16:39I'm using three Braeburns, which must be quarter and peeled. If I was
1:16:39 > 1:16:42using our old favourite, Bramley apples, they would go into a mesh.
1:16:42 > 1:16:47Eating apples, sometimes known as dessert apples, hold their shape and
1:16:47 > 1:16:52I want to keep the texture. We have three apples prepared, I will keep
1:16:52 > 1:16:57half to go on top of the tin, so I will pop back down there. When I was
1:16:57 > 1:17:01a child, we had a lot of apples in the garden and when it came to
1:17:01 > 1:17:04picking time we had to go up the tree and have a basket and not that
1:17:04 > 1:17:09-- not let them fall. I have always liked climbing trees, I really
1:17:09 > 1:17:11enjoyed it. With the apples chopped, lightly
1:17:11 > 1:17:18whisk three eggs, then add both to the mixture and stir it in.
1:17:18 > 1:17:24That is quite a soft mixture, there is a lovely, spicy smell coming up
1:17:24 > 1:17:28from it. Spoon the mixture into two greased
1:17:28 > 1:17:38and lined one lbs loaf tins. I find two smaller cakes baked more
1:17:38 > 1:17:42reliably than one big one and it means I have one for now and another
1:17:42 > 1:17:46for the freezer. To decorate the cakes cut the remaining half apple
1:17:46 > 1:17:53into thin slices and place on top. And then, to give it a nice crunch,
1:17:53 > 1:17:59I am going to add a little bit of Demerara sugar. I will just sprinkle
1:17:59 > 1:18:04that... I suppose I am using about two tablespoons over the top of the
1:18:04 > 1:18:08apple, that will melt and become a lovely crunchy topping and a good,
1:18:08 > 1:18:13even Brown colour all over. Now they are ready for baking, so
1:18:13 > 1:18:20into the oven at 160 fan for about 35 minutes.
1:18:20 > 1:18:25Once the cakes have cooked, turn them out and spread with apricots
1:18:25 > 1:18:32jam. It will melt to leave you with a lovely, sticky glaze.
1:18:32 > 1:18:36There you go, wonderful cinnamon apple cakes. This is a perfect
1:18:36 > 1:18:41choice for the adults. I think they will be thrilled.
1:18:41 > 1:18:43Thanks, Mary, the perfect partner for a nice cuppa.
1:18:43 > 1:18:46Right, time to find out whether Greg is getting his food
1:18:46 > 1:18:51heaven or food hell.
1:18:51 > 1:18:54As if we don't know!
1:18:54 > 1:19:02Food heaven could be spicy fenugreek chicken thighs with red
1:19:02 > 1:19:04lentils and mint yoghurt.
1:19:04 > 1:19:07 Or hell, griddled calves' liver,
1:19:07 > 1:19:13baby leeks and creamed cabbage.
1:19:13 > 1:19:17Today has really swollen, it has gone from hell to heaven back to
1:19:17 > 1:19:24health.Oh! So I am in with a shout. You are in with a shout, and the
1:19:24 > 1:19:36chicken is not far away. It has been really tight. The vote has ended 57%
1:19:36 > 1:19:40to 43%, and 57% wanted to see you get...
1:19:40 > 1:19:40Drum roll...
1:19:40 > 1:19:41get... Drum roll... Heaven!
1:19:41 > 1:19:51CHEERING Thank you to all the voters.I will
1:19:51 > 1:19:58high five the liver.He is taking a toll.That is so nice of you all,
1:19:58 > 1:20:03thank you.Icher he is taking that home exclamationshould I carry on
1:20:03 > 1:20:10standing here?I can give you a job if you want to.I will just be like
1:20:10 > 1:20:16Bez, you cook, I will dance. Theo, finely chop and dice and
1:20:16 > 1:20:21onion, I will cook the red lentils with curry powder, chiili, coriander
1:20:21 > 1:20:29and lime.What does the fenugreek look like?This little fellow.Not a
1:20:29 > 1:20:36nice on its own, interesting! Not an amazing solo food.It is like when
1:20:36 > 1:20:41that young lady bit into raw salsa. Mustard seed, only in speed,
1:20:41 > 1:20:47coriander, cinnamon...I was so sure I would get the liver, I am
1:20:47 > 1:20:56delighted.I am just sad that we did not get to Bez for you, Greg!Wow! A
1:20:56 > 1:21:04bad joke was offal!-- I am just sad that we did not get to de-liver for
1:21:04 > 1:21:11you, Greg! We will blend that down to a powder.
1:21:16 > 1:21:25They smell good.I feel so useless. Just rattle that plan!
1:21:25 > 1:21:30Have a stir.You have done plenty of comedy shows, been a great success,
1:21:30 > 1:21:33what was the most favourite programme you have done, that you
1:21:33 > 1:21:49most enjoy it?Gosh, it is a copout but I could not pick. I am very
1:21:49 > 1:21:52proud of Man Down, I am part of the team that writes it.You are not a
1:21:52 > 1:21:58fine of rating?No, it is really hard but worth it in the end.You
1:21:58 > 1:22:03enjoy the filming?It has been the same crew and lots of the same
1:22:03 > 1:22:10actors for four series, we just have fun. It really is a proper laugh.
1:22:10 > 1:22:14Sorry, Rosie, I am rolling the chicken thighs in the fenugreek and
1:22:14 > 1:22:20the curry spices...Is there any fresh fenugreek?Just the ground
1:22:20 > 1:22:30seeds. As you can smell, it is quite aromatic.It already smells awesome.
1:22:30 > 1:22:34I will put those in the oven for about ten to 12 minutes. We don't
1:22:34 > 1:22:40want to fry them now, we will burn the spices on the outside, OK? I
1:22:40 > 1:22:47will quickly wash my hands. Eating when you were growing up, was it
1:22:47 > 1:22:51always torture or did you have some highlight customerno, my mum was a
1:22:51 > 1:22:58great cook, it was just every other Friday I had to go through that. On
1:22:58 > 1:23:05the other Fridays we had fish.How did you use Pavard? Poached eggs in
1:23:05 > 1:23:08the milk? My mum used to get out this big flower replan, it would
1:23:08 > 1:23:14wobble all over the place and when that came out I thought, we are
1:23:14 > 1:23:20heading to like having haddock and eggs. -- and I thought, we are
1:23:20 > 1:23:27having haddock and eggs.Do people still have that?It is not quite so
1:23:27 > 1:23:31yellow.But does not sound as fun extra measure myany foods
1:23:31 > 1:23:39disasters, Greg?From the cooking? Every single thing I have ever
1:23:39 > 1:23:45attempted. Absolutely dreadful.Did you teach you?The biggest disaster
1:23:45 > 1:23:51I had was when I was on this. James Martin had Wei Gu beef, and after
1:23:51 > 1:23:56the show he said I could have it, told me it was about 500 pounds
1:23:56 > 1:24:04worth. -- had some waygu be. I invited a friend around and ruined
1:24:04 > 1:24:15it. He did not tell me how to cook it! I'm sorry.Did your dad cook?My
1:24:15 > 1:24:19dad took early retirement and he cooked, macaroni cheese, that was
1:24:19 > 1:24:29it.Is that a family recipe passed the generations?It was delicious.
1:24:29 > 1:24:35And when my mum was not looking he made as sugar sandwiches.
1:24:35 > 1:24:41This will be the first time my mum is finding out! When she was out he
1:24:41 > 1:24:49used to go, ssh! White bread, thick butter, white sugar. He was really
1:24:49 > 1:24:56looking after my health back then. Man Down is on this Wednesday?Yes,
1:24:56 > 1:25:04we are two shows in six, it is on Wednesdays at 10pm.Channel 4, 10pm,
1:25:04 > 1:25:08get watching.It is absolutely ridiculous, please watch.I watch
1:25:08 > 1:25:14the Inbetweeners the other day, and the delivery of the two lines when
1:25:14 > 1:25:21we'll called you fill, thanks, Phil. Call me Mr Gilbert? It was my
1:25:21 > 1:25:26favourite scene to film.It was my favourite scene. You are writing new
1:25:26 > 1:25:30stuff all the time and touring, it must be difficult that people look
1:25:30 > 1:25:34back fondly on the Inbetweeners, are you cool with that?Of course, I
1:25:34 > 1:25:39love it. It was a great show to be part of and a really big break for
1:25:39 > 1:25:44me, I am delighted. And I love people shouting Gilbert at me in the
1:25:44 > 1:25:51street, it is always, always funny! I am joking, I am delighted. I am
1:25:51 > 1:26:01delighted to have played the part, really.B recut, the chicken has
1:26:01 > 1:26:06been rolled in spices, fenugreek, coriander, cumin and a little bit of
1:26:06 > 1:26:11butter. We will finish that with lime and some seasoning. The red
1:26:11 > 1:26:16lentils have been cooked down with onions, chicken stock, coriander to
1:26:16 > 1:26:26finish. A little squeeze of lime. Rosie, you have the natural yoghurt.
1:26:26 > 1:26:32There is one and a half lines in there, that much juice, some chopped
1:26:32 > 1:26:38coriander and mint. Really fragrant. Can you get the dish for me, feel?
1:26:38 > 1:26:44Can you say that some garnish? About making it for me just now.Did you
1:26:44 > 1:26:50cook it in there?Baked it in the oven.Isn't that clever? You don't
1:26:50 > 1:26:55burn the spices.We will crack on with this, usually chicken thighs
1:26:55 > 1:27:02have a bit more fat. Lentils in the dish, Theo. Some knives and forks,
1:27:02 > 1:27:13Rosie? For Greg...Not just Greg.I am afraid it is just Greg. That is
1:27:13 > 1:27:23amazing.It is really simple...It looks really juicy.Some fact going
1:27:23 > 1:27:28through the thighs.I am a recent thigh convert, having always cooked
1:27:28 > 1:27:37breast.Drinks, please?I have gone for Blue Moon beer, £1.75 at Tesco.
1:27:37 > 1:27:42It is brewed with coriander. It picks up the coriander in the rub,
1:27:42 > 1:27:48in the lentils and in the mint yoghurt. A bit of a coriander
1:27:48 > 1:27:56festival, brewed with a look so nice and creamy. -- brewed with oats, so
1:27:56 > 1:28:02nice and creamy.That was hot excavationis it happen?It is so
1:28:02 > 1:28:08delicious.How was the beer?Thank you so much, I thought you would
1:28:08 > 1:28:14stitch me up. Thank you, having voters.Batted like a really good
1:28:14 > 1:28:21shandy.I will deal with the 47% another time.Do the chicken thigh
1:28:21 > 1:28:26is brilliant, really juicy, baking in the oven is really good.I tried
1:28:26 > 1:28:32this in rehearsal, it is delicious. I have not tried the chicken yet, I
1:28:32 > 1:28:38shall be leading in.A really nice level of heat.
1:28:38 > 1:28:41Well, that's all from us today on Saturday Kitchen Live.
1:28:41 > 1:28:43Thanks to all our studio guests - Theo Randall, Rosie Birkett,
1:28:43 > 1:28:45Sam Caporn and Greg Davies.
1:28:45 > 1:28:47All the recipes from the show are on the website,
1:28:47 > 1:28:48bbc.co.uk/saturdaykitchen.
1:28:48 > 1:28:51And don't forget Matt Tebbutt is back next week, and he's got more
1:28:51 > 1:28:54Best Bites for you tomorrow at 9:30am on BBC Two.
1:28:54 > 1:28:58Have a great weekend!
1:28:58 > 1:29:02Have a great and safe bonfire night. See you soon.