:00:00. > :00:07.Stand by for a 90-minute culinary masterclass from some
:00:08. > :00:38.There's two of Britain's biggest and brightest food stars
:00:39. > :00:41.First up is the Michelin starred yummy Brummie,
:00:42. > :00:45.And next to him it's the man with an award winning
:00:46. > :00:47.restaurant on nearly every continent on the planet.
:00:48. > :00:53.It's the very industrious Jason Atherton.
:00:54. > :01:04.Glynn Purnell, you are cooking first, what are you doing? Scorched
:01:05. > :01:05.confit pork belly with hot pickled pineapple salad and black pepper
:01:06. > :01:11.powder. I didn't think it would just be pork
:01:12. > :01:21.and apple sauce for some reason! Jason? We are doing sea bream,
:01:22. > :01:27.wrapped around a crispy potato, served with a ponzu dressing.
:01:28. > :01:32.Very simple! Very simple! Unusual for me. I normally have 20 pans out.
:01:33. > :01:36.So two delicious sounding recipes to look forward to and there's more
:01:37. > :01:38.fantastic food in our archive films as well.
:01:39. > :01:40.Today we have dishes from Rick Stein, Tony Singh,
:01:41. > :01:43.the Hairy Bikers and Brian Turner with Janet Street Porter.
:01:44. > :01:45.Now, our special guest holds the world record for the most
:01:46. > :01:47.consecutive top ten singles in the UK!
:01:48. > :01:49.Beating Elvis, Tom Jones, the Beatles? everyone!
:01:50. > :01:52.Not quite as impressive as holding the fastest omelette record but not
:01:53. > :02:04.CHEERING AND APPLAUSE. Good to see you again.
:02:05. > :02:09.Ten years! Ten years since you were last here?! Ten years, it has taken
:02:10. > :02:15.a long time. You have been busy, flying in from
:02:16. > :02:18.Australia? Yes, I'm down there doing The Voice.
:02:19. > :02:25.You are doing a new album? Yes, it has been a long time. I have spent
:02:26. > :02:28.the last year writing it. I was on the show, that inspired me
:02:29. > :02:36.to write. Really? Yes, that show, I spent time
:02:37. > :02:42.playing the guitar, acting, singing, an incredible experience. I ended up
:02:43. > :02:48.sitting in my guitar, writing songs. It is personal to you? Very
:02:49. > :02:53.personal. Heart on my sleeve. By far my best piece of work. I know that
:02:54. > :02:55.people hear that all the time. But when they hear it, they will see
:02:56. > :03:01.But when they hear it, they will see what I am talking about.
:03:02. > :03:03.Now, of course, at the end of TODAY'S programme I'll cook
:03:04. > :03:05.either food heaven or food hell for Ronan.
:03:06. > :03:08.It's up to the guests in the studio and a few of our
:03:09. > :03:18.Food heaven is the beef and chilli come bow but
:03:19. > :03:23.Food heaven is the beef and chilli It drives me up the wall. You cannot
:03:24. > :03:27.order a burger without it being in there!
:03:28. > :03:31.For food heaven I've got one of my favourite dishes in mind,
:03:32. > :03:34.The beef is cut into strips, rolled in Sichuan pepper,
:03:35. > :03:36.orange zest and cornflour then deep fried.
:03:37. > :03:39.It's served in a sweet and sticky chilli sauce with rice noodles
:03:40. > :03:42.Or Ronan could be having food hell, beetroot.
:03:43. > :03:45.The beetroot is lightly pickled along with shallots and cucumber.
:03:46. > :03:47.It's served with a simple whisky cured piece of salmon,
:03:48. > :03:49.a homemade cucumber ketchup and a little mustard cress.
:03:50. > :03:53.But you'll have to wait until the end of the show to find
:03:54. > :03:56.If you'd like the chance to ask either of our chefs
:03:57. > :03:58.a question today then call: 0330 123 1410.
:03:59. > :04:03.a question to us, live, a little later on.
:04:04. > :04:07.And if I do get to speak to you I'll be asking if you want Ronan to face
:04:08. > :04:11.You can also send us your questions through social media
:04:12. > :04:19.Right, let's get cooking and up first today is Jason Atherton.
:04:20. > :04:28.Hungry? Starved. So, we have Jason Atherton with some
:04:29. > :04:33.raw fish. This is unusual for me today. It is
:04:34. > :04:37.a dish I learned recently. We are going to talk about that in a
:04:38. > :04:46.minute, you want me to do the potatoes? Take the potatoes down.
:04:47. > :04:49.Make them super thin. Squeeze out the juice and then we are going to
:04:50. > :04:57.deep fry them. This is for the inside of the fish?
:04:58. > :05:02.Yes, this goes inside. This is a different type of sashimi. Each fish
:05:03. > :05:05.has a different flavour and texture to make it more interesting.
:05:06. > :05:10.Why did you learn this the other day? We have been practicing it for
:05:11. > :05:15.the last couple of years! More than once? Yes, so the restaurant opens
:05:16. > :05:20.on Monday, so more than once I have practiced.
:05:21. > :05:26.This is a new venue for you, another curve ball? It is an extension of
:05:27. > :05:31.what we do. We are always looking for new talent in the company,
:05:32. > :05:35.looking for new restaurants, ideas, to keep it fresh and real. I like a
:05:36. > :05:40.challenge. I absolutely adore Japanese food. So I had this
:05:41. > :05:44.talented chef working for me for a very long time. He is so
:05:45. > :05:51.supertalented. We decided to back him. We lived in Japan for two to
:05:52. > :05:54.three years. Came back, when he came back he cooked dinner and cooked
:05:55. > :06:02.this amazing male. So delicious. Incredible. So I thought we have to
:06:03. > :06:08.do something with him. So, we started on this food journey
:06:09. > :06:13.together. I went out to visit him in Japan. It was not a core, a
:06:14. > :06:17.wonderful experience. Along the way we are picking up dishes and
:06:18. > :06:21.packriesing them together. So we have a menu that sits there today.
:06:22. > :06:27.How many restaurants have you got now? You always do this to me,
:06:28. > :06:37.James. It doesn't matter, it is just a number. As long as they are good.
:06:38. > :06:46.Go on? 21. I just have the two, James. I feel
:06:47. > :06:50.like I'm doing absolutely nothing! So, what is happening here? We trim
:06:51. > :06:56.the bream down. Now we take slices off.
:06:57. > :07:01.What was with the potato? I feel like I have wasted two minutes of my
:07:02. > :07:06.life doing this, as we are not going to use it. No, you haven't. We might
:07:07. > :07:10.use it. We are not. He has some there. You
:07:11. > :07:21.deep fry it and then dry it out. Yes.
:07:22. > :07:32.So thinly sliced potato. Any other fish? Seabass. Even red Cornish mutt
:07:33. > :07:36.el. Trimming it down. You can do it with lots, as long as the fish is
:07:37. > :07:45.superfresh. And you have to do it by hand? Yes.
:07:46. > :07:52.Now you have unusual ingredients. Especially the apple peel? Well, the
:07:53. > :07:56.fennel goes into the salad, then grated ginger, carrot and onion with
:07:57. > :08:03.the apple. That is finished off with a dressing. Then we have myoga, it
:08:04. > :08:15.is like a Japanese ball. That is OK. A clean tea t arcs owel!
:08:16. > :08:18.I burnt it in the dress rehearsal! So, apple, ginger, onion and carrot?
:08:19. > :08:26.Yes. This is a bit of a fancy greater. It
:08:27. > :08:35.is Japanese. It takes it down and make it is super fine basically.
:08:36. > :08:41.So, apple, onion, carrot and ginger. So you are getting your inspiration
:08:42. > :08:46.from the whole team, really? Yes. We do for the whole company. Whenever
:08:47. > :08:52.we are working together, with the whole company, we have new dishes,
:08:53. > :08:59.new ideas. Running 21 restaurants, you don't have 21 menus every
:09:00. > :09:04.season. That is impossible. In Sydney, for example, it is important
:09:05. > :09:08.to use the local ingredients. So me and the chef spent time working on
:09:09. > :09:12.the new dishes that would not be out of place in any international
:09:13. > :09:18.restaurant but certainly in Sydney. That is how we do it. Then I get on
:09:19. > :09:23.a plane, send them ideas and dishes. They get them ready when I get
:09:24. > :09:28.there. Then we work on them for a couple of days and then on to the
:09:29. > :09:33.next location, and so on and so forth. That is how we do it.
:09:34. > :09:44.So all of this is grated here and into the bowl? Yes.
:09:45. > :09:50.So, add a little oil, cider vinegar, ponzu dressing and potato sauce.
:09:51. > :10:03.The potatoes I have done, these are thinner? They are like French fries.
:10:04. > :10:09.You can put them with that rib-eye steak.
:10:10. > :10:17.What is wrong with that? We are going to dry them out.
:10:18. > :10:26.So what is in here? That is normal soy sauce, ponzu dressing, with yuzu
:10:27. > :10:33.and mirin. Vinegar and normal olive oil? I want you to julienne that for
:10:34. > :10:37.me. OK, then we are ready to rock and
:10:38. > :10:44.roll. So, the chef you sent out to work,
:10:45. > :10:52.he is hugely famous? Yes, when Alex said he wanted to move on. He wanted
:10:53. > :10:58.to study Japanese cuisine, the only chef I knew was chef Orato. He
:10:59. > :11:03.kindly took him on, even though he did not speak Japanese. He spent 12
:11:04. > :11:10.months there. He came home and cooked me and my wife dinner, we
:11:11. > :11:14.were so impressed. We had to give him a platform to show off what he
:11:15. > :11:19.could do. Is that the norm to sponsor a chef
:11:20. > :11:24.like that? Because we are so big as a company, we can do that,
:11:25. > :11:28.financially support them. But what it brings back to the company is
:11:29. > :11:33.massive. It gives him his dream. His restaurant is beautiful. It gives
:11:34. > :11:43.him his dream to produce the food he wants to.
:11:44. > :11:50.We sent him away to learn, t you make it sound as though we sent him
:11:51. > :11:52.to a borstal! It was his dream. You have to do that with staff that
:11:53. > :11:57.work for you so long. Remember if you'd like to put
:11:58. > :12:01.a question to either of our chefs today then call us now
:12:02. > :12:10.on: 0330 123 1410. Is the fennel sliced? Yes.
:12:11. > :12:16.Refreshed? I have just refreshed it! I love you James. You're the best!
:12:17. > :12:21.What I have realised, is that I have been doing this eight years, now, I
:12:22. > :12:27.am getting slower! I realised that. He is getting faster, you are
:12:28. > :12:30.getting slower. My PA will say what do you want to
:12:31. > :12:36.cook. I say it must be simple, as I am getting slow! You have a
:12:37. > :12:44.selection of bits here. What is here? So we have spring garlic
:12:45. > :12:55.flowers. Those go on top. A bit of chilli.
:12:56. > :13:03.Peruvian chilli and so cress. So, this is also about textures?
:13:04. > :13:07.Yes, some things moshi you will not get flavour but the Japanese culture
:13:08. > :13:16.it is important for the texture. That is that one.
:13:17. > :13:27.So, give us the name of this dish, then? We have sea bream with myoga
:13:28. > :13:37.salad, garlic and potatoes. Beautiful.
:13:38. > :13:41.It is so, so simple, really, it smells amazing.
:13:42. > :13:44.And the textures of doing the potato. To recap, you deep fry the
:13:45. > :13:52.potato and then dry oven.
:13:53. > :13:54.Yes, for a couple of hours until it is crispy, and then wrap the fish in
:13:55. > :13:58.it. Wow. That is beautiful. Absolutely
:13:59. > :14:02.beautiful. There we go.
:14:03. > :14:05.Right, let's get some wine to go with this.
:14:06. > :14:07.It was St David's Day this week, so what better
:14:08. > :14:14.So what did she choose to go with Jason's brilliant bream?
:14:15. > :14:21.It was St David's Day this week and I have come to Wales and the country
:14:22. > :14:43.town of Monmouth to choose the wine for today.
:14:44. > :14:51.Jason, your doctor any -- Japanese inspired sea bream made me curious
:14:52. > :14:57.to see if it would go with a traditional rice wine and aims wine
:14:58. > :15:02.like this served chilled makes an appealing partner. I have gone for
:15:03. > :15:03.an even better map and the wine I have
:15:04. > :15:10.an even better map and the wine I Cuvee Sauvignon Blanc. It is from
:15:11. > :15:16.Bordeaux. When it is about matching the Queen and vibrant fresh flavours
:15:17. > :15:23.of a Japanese fish dish, there is nothing better than the lovely and
:15:24. > :15:29.vivacious dry style of a Sauvignon. It feels like I have squished my
:15:30. > :15:34.fingers into a ripe lemon and released the scent of the zest.
:15:35. > :15:39.There is a lovely youthful mouth cleansing streak to this wine and I
:15:40. > :15:41.love that with the wonderful sea bream, but bold lemon to I to used
:15:42. > :16:06.to and it to is which And and elderflower and I love that
:16:07. > :16:09.with the wonderful chilled fresh salad. This is a white useful French
:16:10. > :16:15.wine to accompany it, I hope you like it. What do you think of the
:16:16. > :16:24.wine? Nice balance, not very strong. With that food, it kills it. You can
:16:25. > :16:29.get those online. You can get it from a Japanese centre in London and
:16:30. > :16:40.Manchester. Really cheap. Great use for the kitchen. Nice and citrusy.
:16:41. > :16:49.What will you be doing, Glynn? Poker, the with lemon and hot
:16:50. > :16:51.pickled pineapple -- confit. Pappas know?
:16:52. > :16:54.Remember if you'd like to put a question to either of our chefs
:16:55. > :16:56.today then call us now on: 0330 123 1410.
:16:57. > :16:58.Calls are charged at your standard network rate.
:16:59. > :17:00.Right let's get another food postcard from Rick Stein.
:17:01. > :17:03.He's in the Croatian city of Split where he's starting off today
:17:04. > :17:29.Split was the home of the emperor, Diocletian.
:17:30. > :17:35.Not many emperors did, they were usually murdered.
:17:36. > :17:40.Not only that, he's a font of knowledge and his family have
:17:41. > :17:42.been living here for over 1,000 years, so he knows his history.
:17:43. > :17:45.So, the Emperor would come out where those tourists are?
:17:46. > :17:48.Yes, and he would present himself all dressed in purple colour.
:17:49. > :17:51.The most expensive one in the Roman Empire.
:17:52. > :17:54.To get only one gram of purple colour, you needed to smash
:17:55. > :17:56.and to dry 10,000 seashells, called murex.
:17:57. > :18:04.They're the little, spiky shells you see in the market.
:18:05. > :18:08.It's like this lovely ozoney flavour.
:18:09. > :18:12.And, actually, very nice with olive oil, and just a little
:18:13. > :18:15.So that's where he got the colour purple from.
:18:16. > :18:20.From like, you can eat them, but you can also extract the purple
:18:21. > :18:26.Just...if it was that difficult to get.
:18:27. > :18:29.It would be sort of like, you couldn't fail to think
:18:30. > :18:34.Believe it or not, purple was for the Emperors only.
:18:35. > :18:38.Ah, yes, Grecians copied that fine custom.
:18:39. > :18:47.Just in case if you lay an egg while you're sitting.
:18:48. > :18:52.Dino took me to his favourite bar here.
:18:53. > :18:57.It's not really known by tourists, but it's really famous for its ham.
:18:58. > :19:01.There are three things that make it great.
:19:02. > :19:06.Number one, it's cured high up in the mountains above Split.
:19:07. > :19:09.Number two, the humidity in the wind, they call it the bora,
:19:10. > :19:17.And number three, the sweet smoke from oak gives
:19:18. > :19:18.it its distinctive flavour.
:19:19. > :19:22.Well, I'm looking forward to trying this.
:19:23. > :19:28.This is our best product here, you know.
:19:29. > :19:30.Oh, that's up with the...it's up there with the Italian,
:19:31. > :19:40.It's got that...lovely, slightly acid quality.
:19:41. > :19:47.And, of course cos it's smoked, it's that...
:19:48. > :19:53.It's like, it's my favourite dish here, anyway.
:19:54. > :19:57.Now I know I'm in the minority here, but this dish really interests me.
:19:58. > :20:00.No matter where I am in the world, if it's on the menu,
:20:01. > :20:08.Well, this is really a bit of a rarity getting
:20:09. > :20:19.Actually, I don't, but sometimes I force it.
:20:20. > :20:22.But in my family, this is one of the most preferable meals.
:20:23. > :20:31.But is it popular in Split generally, then?
:20:32. > :20:34.Or like, among the older generation, I must say.
:20:35. > :20:36.Well, I am that older generation.
:20:37. > :20:43.That I'm the only person who loves tripe.
:20:44. > :20:46.And, yes, I can see a day, not too far away, when the serious
:20:47. > :21:47.Left to my own devices I like driving about in
:21:48. > :21:52.I just think I can spot a wholesome restaurant at about 400 yards.
:21:53. > :21:55.Korcula is a very fertile island and these are the vines that make
:21:56. > :21:57.the grapes for the famous Grk, the local white wine.
:21:58. > :22:00.It's fabulous, but it's as rare as hen's teeth.
:22:01. > :22:03.I stopped at a little restaurant in the village of Pupnat
:22:04. > :22:05.where Biljana and her mum cook local seasonal dishes.
:22:06. > :22:09.It's the middle of May and the dish of the day here is baby goat
:22:10. > :22:14.Whether you can find this in the height of the tourist season,
:22:15. > :22:24.But it's baby goat over fried onions and garlic and pancetta and that's
:22:25. > :22:32.Now, also from the village - white wine.
:22:33. > :22:37.Homer, the ancient Greek philosopher, not the one
:22:38. > :22:44.from The Simpsons, called it a divine substance.
:22:45. > :22:47.Pepper and cloves, a hint of the East there and now Biljana's
:22:48. > :22:54.She makes this by reducing the fresh tomatoes with wine and olive oil,
:22:55. > :22:57.very slowly and makes huge batches of it while the tomatoes
:22:58. > :23:09.Now paprika, for a little background heat.
:23:10. > :23:15.Now it's nearly done, except for the peas.
:23:16. > :23:17.I like the fact that these weren't your normal frozen ones.
:23:18. > :23:26.They had more of a pulse-like flavour.
:23:27. > :23:38.She's really keeping an eye on Biljana, making sure that she's
:23:39. > :23:53.(Seal of approval.) THEY LAUGH.
:23:54. > :24:04.Well, I tell you why I like it, because it tastes
:24:05. > :24:08.of where it comes from.
:24:09. > :24:10.We don't get enough goat meat back in the UK,
:24:11. > :24:13.It's so different to lamb, it's sort of...
:24:14. > :24:15.And because it's young goat, it's very tender.
:24:16. > :24:21.I sound like I'm one of those food, you know, in competitions.
:24:22. > :24:23.What I also like about it is the fact that
:24:24. > :24:24.the goat's got texture.
:24:25. > :24:27.It's not cooked till it's all mushy and I love the peas
:24:28. > :24:29.in here because they're not like little frozen peas.
:24:30. > :24:39.It's a very lovely stew, I must say.
:24:40. > :24:54.Paprika is a great ingredient and there are quite a few different
:24:55. > :24:57.varieties which are used in different parts of the world.
:24:58. > :25:01.In Spain, you find it in all sorts of dishes and it's particularly
:25:02. > :25:08.great paired with these wood roasted peppers to make a lovely soup.
:25:09. > :25:11.you could all try later and I couldn't cook for Ronan
:25:12. > :25:12.without adding a few 'tatters' so keeping with the Spanish theme,
:25:13. > :25:16.I'm going to serve it with a few croquettes as well.
:25:17. > :25:23.Potatoes, fried. Instead of breadcrumbs, we
:25:24. > :25:27.will use almost, famous in Spain. Wood roasted, out of a jar, tomato
:25:28. > :25:39.puree, this dish is done in minutes. So chop up the show lots.
:25:40. > :25:43.Congratulations on the new album, your 10th studio album. You say it
:25:44. > :25:51.is very much you and I listened to it, it is very different. It is
:25:52. > :25:52.different, it is from the heart and very honest. So with the other
:25:53. > :25:55.albums but very honest. So with the other
:25:56. > :25:59.conveyor belt of pop music and very honest. So with the other
:26:00. > :26:04.pressure, you have three months to make an album and you go from that
:26:05. > :26:10.to a tour and not realising a focus. Do you get told a lot of the time?
:26:11. > :26:15.Yes, manufactured pop group, never really allowed to grow up. I was 16
:26:16. > :26:20.and with that record company 20 years. I had to lose that and move
:26:21. > :26:23.on will stop I have been on that show once and it's changed my
:26:24. > :26:25.on will stop I have been on that opinion on everything I did. Who I
:26:26. > :26:31.was and what I was capable of. I was and what I was capable of. I
:26:32. > :26:35.spent 2015 at home writing the album with my friends down and we wrote
:26:36. > :26:41.this record which is my heart on my sleeve, it is the truth. -- my
:26:42. > :26:46.friend, Dan. A breath of fresh air. The inspiration is from onstage?
:26:47. > :26:52.Yes, in the West End in the show and my wife inspired me to do the show.
:26:53. > :26:58.Storm, my wife. I did not think I was capable, to be honest. It is
:26:59. > :27:03.intimidating. You are in a room with 1,000 people sitting in front of you
:27:04. > :27:07.and playing guitar, exposed, and would not see myself as a guitar
:27:08. > :27:11.player before so I literally grafted. I spent three months, three
:27:12. > :27:16.hours every day playing guitar to better myself. I saw a singing coach
:27:17. > :27:22.to help with that even though I had been singing 20 years. When you do
:27:23. > :27:28.two shows a day and singing to that extent, I needed to be better. It
:27:29. > :27:32.was an eye opener, amazing. And you will continue doing acting as well
:27:33. > :27:40.later in the year? I have a fill out later in the year. Another mother's
:27:41. > :27:46.son. -- film. A true story, World War II drama. Jenny Seagrove, John
:27:47. > :27:54.Hannah, amazing story. I play the only surviving British person from
:27:55. > :27:59.Belsen concentration camp. Beautiful story based on Jersey. Did you fall
:28:00. > :28:06.in love with the theatre? I have been trying for years. I did the
:28:07. > :28:14.Hobbit, I auditioned. But I was not good enough, I was not ready. I
:28:15. > :28:20.tried to better myself. Mulan Rouge was back in 2,000 when I auditioned
:28:21. > :28:23.and I thought I could do anything. I was a successful musician and you
:28:24. > :28:29.think you can do anything but you cannot, you have to work hard and
:28:30. > :28:32.study. I did that and finally found producers and casting agents and
:28:33. > :28:37.directors who believed in me and gave me the opportunity to be in a
:28:38. > :28:43.film. Your success has opened doors to so many things. Australia, you
:28:44. > :28:48.have done two big shows. I did X Factor and now I do The Voice which
:28:49. > :28:54.is fantastic, with Jesse day. A lot of fun. I finished the blind
:28:55. > :29:00.auditions, the first round and I go back next week for the next round,
:29:01. > :29:05.looking forward to it. We have the superior with the Pappas. It smells
:29:06. > :29:12.amazing. This is almost. Instead of breadcrumbs. I am going to the
:29:13. > :29:18.moulding these with breadcrumbs and use omens and deep-fried vests. You
:29:19. > :29:25.saw how quick that was. Stick it in the blender. You can buy these wood
:29:26. > :29:31.roasted pepper soup from the supermarket. Delicious. Put it in
:29:32. > :29:37.the blender. While I blitz this, the guys over here were telling a story.
:29:38. > :29:43.They have met you before. I am scared! I would be scared mainly
:29:44. > :29:49.because of the one on the right. Over to you, you have a story, boys.
:29:50. > :29:56.Basically, smash its use to play at the NEC. Christmas one year, Andy
:29:57. > :30:03.Peters was presenting it as part of the Noel Edmonds show. A young girl
:30:04. > :30:08.had had dinner with Boyzone. I remember that! We had to stay really
:30:09. > :30:14.late and I was the young apprentice so I had to stay late. They needed a
:30:15. > :30:24.chef with his hat on to bring putting out. My Lord! I came out at
:30:25. > :30:32.about 17, 18, a little moustache I did not want to burn with the
:30:33. > :30:35.flames! I was paying full price and transport until 15. I was so excited
:30:36. > :30:37.to meet Boyzone. I never got to speak to you, I had to dump the
:30:38. > :31:02.pudding. I am a king fan. My wife has a crush
:31:03. > :31:06.on you by the way. You were playing with for Frankie Dettori at The
:31:07. > :31:11.Emirates Club. I was following you around, trying
:31:12. > :31:17.to get your attention to get your autograph for my wife. I thought my
:31:18. > :31:22.beautiful wife would grab your attention but you completely ignored
:31:23. > :31:28.us! No way! I did not do that. I was focussed on the golf at the
:31:29. > :31:44.time! It sounds like you needed to focus on Jason! That is not true?!
:31:45. > :31:49.We're not affected by it. I am changing the subject to put the
:31:50. > :31:52.potato croquettes in! Talk about something different.
:31:53. > :32:00.Let's talk about the tour. All of the fans will be interested? I am on
:32:01. > :32:11.tour. On the of September, throughout the UK, and October.
:32:12. > :32:15.Is it UK-based? Well, UK, then Europe, then Asia. The Middle East,
:32:16. > :32:20.onwards. Can't wait for it, very excited.
:32:21. > :32:27.This album in particular, I have written it for the live shows. Can't
:32:28. > :32:31.wait for a bit of live. Now, I have some paprika here. I
:32:32. > :32:35.know you like a bit of chilli. I do.
:32:36. > :32:44.But the smoked paprika makes all of the difference.
:32:45. > :32:49.So the croquettes come out. You just make this look so easy. How
:32:50. > :32:54.many times have you made this soup? Once! That is ridiculous, that is
:32:55. > :33:02.crazy. Once this morning, can't you tell?!
:33:03. > :33:07.You will see Glynn's dish, he has been practicing for six weeks! Now,
:33:08. > :33:14.I will show you a chefe tip. At home, with a bit of cream, that's
:33:15. > :33:21.it. A bit of olive oil. Like that... See, I'm learning from these guys. A
:33:22. > :33:26.bit of that on there. You grab your nice little croquettes, and the tops
:33:27. > :33:31.of the basil. A few bits of basil tops on the top. But it is the heat
:33:32. > :33:35.from the smoked paprika that makes the difference.
:33:36. > :33:40.I can smell it. You can get the sweet or the hot
:33:41. > :33:51.one. It is entirely up to you which one you loose. -- use. But the spicy
:33:52. > :33:54.one gives it a kick. Nice. That is heaven.
:33:55. > :33:58.So what will I be making for Ronan at the end of the show?
:33:59. > :34:02.It could be his food heaven, beef and one of my favourite dishes
:34:03. > :34:05.The beef is cut into strips, rolled in Sichuan
:34:06. > :34:07.pepper, orange zest and cornflour then deep fried.
:34:08. > :34:10.It's served in a sticky and spicy chilli sauce with rice noodles
:34:11. > :34:14.I'll lightly pickle the beetroot with shallots
:34:15. > :34:16.and cucumber then serve it with whisky cured salmon,
:34:17. > :34:19.a homemade cucumber ketchup and a little mustard and coriander
:34:20. > :34:22.As usual, it's down to the guests in the studio
:34:23. > :34:25.and a few of our viewers to decide, and you can see the result
:34:26. > :34:29.Right, let's get a real taste of Britain now courtesy
:34:30. > :34:31.of Brian Turner and Janet Street Porter.
:34:32. > :34:33.They're near Colchester in Essex today and they're tucking
:34:34. > :35:24.I've tracked down expert Richard Haward, whose family
:35:25. > :35:26.business specialises in both native and rock oysters.
:35:27. > :35:37.Now, Richard, how long's your family been growing and harvesting oysters?
:35:38. > :35:41.But oyster production here goes back a long, long time, doesn't it?
:35:42. > :35:44.Oh, yeah, I mean, when the Romans came 2,000 years ago
:35:45. > :35:47.they found wild oysters here, and they were pleased cos
:35:48. > :35:50.they were already having to try and grow them in Italy at that time.
:35:51. > :35:52.So whereabouts do you actually harvest these from?
:35:53. > :35:56.Well, we go in the river and we catch the small ones,
:35:57. > :35:59.and then we own bits of the sea bed in the creeks here,
:36:00. > :36:04.what run up into the marshes and that's it.
:36:05. > :36:09.Do you know, that's the nicest rock oyster I've seen in ages, is that.
:36:10. > :36:11.They're starting to come into the best time
:36:12. > :36:14.Yeah, and what do you eat them with, lemon juice?
:36:15. > :36:26.Thank you very much, guv'nor, I've got the native.
:36:27. > :36:28.Oh, look at that, that's what I call an oyster.
:36:29. > :36:38.That was so good, there was a sweetness, as well,
:36:39. > :36:40.about that, which is absolutely fantastic.
:36:41. > :36:41.Yeah, that is one of the differences.
:36:42. > :36:44.Well, just looking at oysters excites me, so I'm going to do
:36:45. > :36:48.I don't know if that's going to excite you, or not.
:36:49. > :36:53.Because I've spent my whole life avoiding cooked oysters,
:36:54. > :36:56.cos I just think the taste of the raw oyster, it's just...
:36:57. > :36:59.Honestly, it's one of my top five tastes of all time.
:37:00. > :37:02.So you're going to have to hit a very high mark here.
:37:03. > :37:04.Sadly, there's some butter and cream in there but, apart from that,
:37:05. > :37:06.I think you're going to love this dish.
:37:07. > :37:10.So I've got a half a dozen native oysters.
:37:11. > :37:13.I'm going to try and convince you that cooked oysters work nearly
:37:14. > :37:18.What I'm going to do is make a classic Oysters Thermidor.
:37:19. > :37:22.So first thing I need to do is put a wee bit of butter -
:37:23. > :37:24.not a lot, on this occasion - in there.
:37:25. > :37:28.Chopped shallots, or chopped onion if you haven't got them,
:37:29. > :37:31.bags of flavour and then lots of herbs, Noilly Prat.
:37:32. > :37:38.It's got a bit of alcohol to it and it really works well
:37:39. > :37:43.I'm going to put a bit of fish stock in there to make the sauce.
:37:44. > :37:46.So whilst that's reducing, I'm just going to get these
:37:47. > :37:50.They look very clean and lovely, don't they?
:37:51. > :37:52.They've been keyed as well, don't touch!
:37:53. > :37:59.The juice is so great, isn't it? been turned over.
:38:00. > :38:02.Is it going to add a lot of flavour to your sauce?
:38:03. > :38:05.This is going to make it taste like the sea.
:38:06. > :38:18.It's really just the gentlest of cooking.
:38:19. > :38:26.I'm going to put a bit of double cream in here.
:38:27. > :38:28.No, I think what's fascinating about this part of Britain
:38:29. > :38:30.is that the Romans arrived in Colchester and they introduced
:38:31. > :38:33.loads of different things to Britain - guinea fowl, pheasants,
:38:34. > :38:37.fallow deer, olive oil, obviously, wine.
:38:38. > :38:40.OK, so now it's coming on nice, it's starting to thicken up.
:38:41. > :38:51.I'm going to serve two each, in each of these three,
:38:52. > :38:56.The first thing I'm going to do, I'll take some of this sauce here.
:38:57. > :38:59.Now the trick about this is you don't want to overcook them
:39:00. > :39:00.because they become rubbery...
:39:01. > :39:03...and chewy, which we really don't want, which will spoil it.
:39:04. > :39:05.We're just going to warm them through nicely.
:39:06. > :39:07.So two of these, can you see?
:39:08. > :39:14.And as a good Yorkshireman, don't waste.
:39:15. > :39:20.So I'm going to put it in the oven here and all I want to do is put
:39:21. > :39:24.Now look, just look at this, it's now starting to thicken up
:39:25. > :39:28.How long have you got them in the oven for?
:39:29. > :39:32.What I'm going to do now, quickly, is put this pan on here,
:39:33. > :39:35.away from the heat, and I'm going to put some mustard in here.
:39:36. > :39:38.This is up to you how much you really want, we don't
:39:39. > :39:40.want to overpower them, they've got a subtle taste.
:39:41. > :39:43.I'm going to actually put an egg yolk to give it colour.
:39:44. > :39:46.It'll also help me glaze it and get a really nice colour,
:39:47. > :39:52.Stir in that egg, away from the heat so we don't get cooked bits of egg.
:39:53. > :39:53.Yeah, you don't want scrambled egg, do you?
:39:54. > :39:59.So I'm going to put some parsley in there, that changes the colour
:40:00. > :40:01.and then this is grated Parmesan, and that goes in here.
:40:02. > :40:05.Now what I'm going to do now, quickly, is I'm going to turn this
:40:06. > :40:07.onto grill, bring them out of the oven.
:40:08. > :40:10.The best way to check is touch it with your back of your finger,
:40:11. > :40:13.it's quite sensitive there - OK, that's nice and warm.
:40:14. > :40:21.We've got that egg yolk in there, hopefully that's going to help it
:40:22. > :40:24.colour a little bit more and just a wee bit of Parmesan
:40:25. > :40:40.Here's a nice little way of actually serving it.
:40:41. > :40:44.I'm going to put some sea salt on top, just to hold it.
:40:45. > :40:47.Could you pass me that samphire, please?
:40:48. > :40:49.I've picked this, you know, and it's all around here
:40:50. > :40:54.So we'll just put that on top, just to give this white dish that
:40:55. > :41:00.Samphire's become very popular lately, but people cook it,
:41:01. > :41:05.and there's absolutely no need, you can heat it through.
:41:06. > :41:09.If I want it hot, I just have a pan of hot water and put it in it
:41:10. > :41:18.I chop it up, not too much, I put it with pasta.
:41:19. > :41:26.Oh, look they've started to colour, but I don't want them to cook too
:41:27. > :41:34.And there you have it - Oysters Thermidor.
:41:35. > :41:40.Have a taste of that one there.
:41:41. > :41:51.I'll tell you what, I'm no longer a cooked oyster virgin -
:41:52. > :41:57.I have to say, I think it's great, I'm chuffed to bits with that.
:41:58. > :42:06.Still to come this morning on Saturday Kitchen Live.
:42:07. > :42:08.Tony Singh is exploring Northern India.
:42:09. > :42:10.He's on his way to Delhi and taking a pit stop
:42:11. > :42:12.to enjoy some very different roadside food.
:42:13. > :42:17.Glynn and Jason may be two of the country's top chefs
:42:18. > :42:20.but no one is EGGs-empt from taking the Saturday Kitchen omelette
:42:21. > :42:27.So can Glynn LAY claim to that world record and SCRAMBLE past
:42:28. > :42:31.Theo Randall's time of 14.76 seconds?
:42:32. > :42:36.Or will, Jason, the man from Sk-EGG-ness, be able to CLUTCH
:42:37. > :42:40.You can see what happens, live, a little later on.
:42:41. > :42:42.And will Ronan be facing food heaven,
:42:43. > :42:44.crispy chilli beef with steamed broccoli.
:42:45. > :42:46.Or food hell, pickled beetroot with home cured salmon
:42:47. > :42:50.You can see what he ends up with at the end of the show.
:42:51. > :42:53.Now let's get our next recipe and it's from Glynn Purnell.
:42:54. > :43:14.Give me some sugar first, James. Come on. I thought we would get that
:43:15. > :43:22.out of the way. Three hours later! Shall I just sit
:43:23. > :43:29.down over here? No, don't leave me, James! Can we still be friends? It
:43:30. > :43:38.was you, not me! You need to stop talking and get that in.
:43:39. > :43:42.I have lost me... ? Chef it is here. I prefer this one. So this is
:43:43. > :43:48.cooked. We have to get it into the pan.
:43:49. > :43:53.Oil? Yes, please, a flick of oil. This is the process of how to get to
:43:54. > :44:02.this. This is pressed pork belly. Just get it in the pan! So Rather
:44:03. > :44:07.than roasting the pork belly, we are going to confit this. To get a nice
:44:08. > :44:11.soft texture on the outside. So we have vanilla. I think it brings out
:44:12. > :44:15.the pork flavour. I will put the pork in.
:44:16. > :44:24.So, vanilla and pork? Yes, and lemon. This is a dish I saw when I
:44:25. > :44:31.worked in northern Spain in the Basque region. Basically, they did
:44:32. > :44:35.this dish with the whole piglet. So, garlic in there at home. This is a
:44:36. > :44:39.version for home. This is shocking to people, we are going to
:44:40. > :44:45.completely cover it in a neutral oil. You can use the oil after.
:44:46. > :44:52.So, just veg oil? Yes. No flavour to it. Nothing expensive. Just veg oil,
:44:53. > :44:59.sunflower oil to could've it to get the pork going.
:45:00. > :45:05.Glynn if you don't eat pork can you do it with a lamb breast? That would
:45:06. > :45:10.be perfect. With the bone out. Put it in for three hours at 160. Leave
:45:11. > :45:14.it there. Press it like I did with cling film for the next day or go
:45:15. > :45:19.straight away. Take it out of the fat and carve it as it is.
:45:20. > :45:23.Got it. So, the next step, James. We are
:45:24. > :45:31.making black pepper oil. This is to make our powder. OK.
:45:32. > :45:38.We are going to pickle that... This is the black pepper powder, you have
:45:39. > :45:45.the pineapple. So we have... Can you just sit at
:45:46. > :45:52.home and have pork and apple sauce? We do that sometimes. But we have
:45:53. > :45:58.black pepper here and some... Instead of the pineapple, you can
:45:59. > :46:05.use apple and pear. That is the oil, there, left to infuse with the
:46:06. > :46:12.pepper. So that is that. Then, basically pour off... What is
:46:13. > :46:20.that althoughive oil? That is just pouring off the oil from the pepper.
:46:21. > :46:29.Just normal oil. Don't use expensive oil. Into the pan we have tapoica
:46:30. > :46:37.flour. This is going to emulsify the oil. At the end of the day, life is
:46:38. > :46:43.a roller-coaster... ! It is with you on the show!
:46:44. > :46:56.I started it, it is always meet! Glynn Purnell should pay more
:46:57. > :47:02.attention! We have got that and we get that moving. You can get this
:47:03. > :47:13.stuff online, tapioca flower. And you put in the oil. The pepper oil?
:47:14. > :47:18.Yes, that flavours the ingredients. Is that in the restaurant, you have
:47:19. > :47:23.only got a couple of restaurants! Is this from the bistro? It is a
:47:24. > :47:27.crossover. We did it in a certain weight at the bistro and restaurants
:47:28. > :47:32.so I have done it for people at home but just bringing a little of the
:47:33. > :47:38.restaurant to the table. I hear you are working on your second book?
:47:39. > :47:46.Yes, no name for it yet. The second book out in September. Yes. I have
:47:47. > :47:50.only got two, how many have you got? How many albums have you got? Ten. I
:47:51. > :48:00.feel so inadequate on the show today! So the pineapple is on. 17, I
:48:01. > :48:06.think. Only 15 to catch up! This is the powder. It works the same as
:48:07. > :48:11.what went in before. It has taken on a black pepper. Can I taste it? You
:48:12. > :48:25.season it with black pepper as well? Yes, it dissolves. Can I taste it?
:48:26. > :48:31.Go on. What do you think? It is like snow. Yes, get the pork out of the
:48:32. > :48:39.oven. The pineapple... You glaze this with sherry vinegar? Yes. When
:48:40. > :48:42.you press it at home, the juice is released and you put them back in?
:48:43. > :48:49.Yes, and you use that to released and you put them back in?
:48:50. > :48:56.and they can it to make your own sauce. So this is the pork. We
:48:57. > :48:58.and they can it to make your own the skin to be almost like slippery.
:48:59. > :49:02.and they can it to make your own When I was a kid, pigs Trotters was
:49:03. > :49:06.a treat in our house and by the time they were cooked, I would be in my
:49:07. > :49:12.pyjamas watching Blind date with a pig foot in my hand, going to... You
:49:13. > :49:17.always knew you had a good weekend when you woke up on a Sunday with
:49:18. > :49:26.crispy pyjamas! I do not want to think about that! I often wake up in
:49:27. > :49:33.crispy pyjamas! I am trying to change the subject! Take that away,
:49:34. > :49:39.have you got the sherry vinegar? Put a spoonful of the fatback into the
:49:40. > :49:45.pineapple. That has been in the oven and that is warm. Make a little
:49:46. > :49:49.dressing. Why the blowtorch? To caramelised it and get it scorched.
:49:50. > :49:57.You do not get that in the frying pan. Nearly there! I have not
:49:58. > :50:07.seasons that. Just a little bit of salt, no pepper because of the
:50:08. > :50:13.powder. The pepper snow. The sauce is nice. Ready to go? Yes, you do
:50:14. > :50:18.not have the press that? That is lovely like that. YouTube -- you
:50:19. > :50:24.could take that straight out and that literally polls apart. Put that
:50:25. > :50:31.on that board. Between two slices of bread. Yes, and rob the rest of it
:50:32. > :50:39.on your body! I don't know! Here we go again, moving on! Ronan, you can
:50:40. > :50:50.spend a weekend at my house, any time you want. I told you before.
:50:51. > :50:56.Just glazing it. You thought you were getting business pudding after
:50:57. > :51:08.the first conversation! A big spoon, please. Do you want some of this on
:51:09. > :51:28.here? Yes. Get that balance. A bit more? A little bit more. Why not?
:51:29. > :51:35.More? Smells amazing. Pork belly. Just one piece? This is just a bit
:51:36. > :51:41.of a meal, do not eat it in your pyjamas. You can have it in the
:51:42. > :51:58.middle and you can pull it away, it is beautiful. Pepper powder. More
:51:59. > :52:06.sauce? Sauce. There you go. That is slow confit pork belly, pickled
:52:07. > :52:10.pineapple, peppered leagues and pepper powder. Come on! Well done!
:52:11. > :52:22.Top work. Dive into this. What do you think?
:52:23. > :52:30.The sherry vinegar cuts through the fact of the pork. And it gives the
:52:31. > :52:37.pineapple a bit of zest. The pepper goes with the pineapple. Like James
:52:38. > :52:41.said, sweet and sour pork. It is ham and pineapple. The classic. The
:52:42. > :52:44.balance of the suite is beautiful, gorgeous. And the black pepper
:52:45. > :52:51.powder is phenomenal! I love that. Right, let's head to Monmouth to see
:52:52. > :53:21.what Susy Atkins has chosen to go As soon as I made your dish, Glynn,
:53:22. > :53:26.I knew I needed a fruity white to match the juicy pineapple and if you
:53:27. > :53:31.want a dry white, there is nothing better than this succulent South
:53:32. > :53:39.African wine. But I have gone one better with a wine that is not dry
:53:40. > :53:44.but medium and I have chosen this. The Mineralstein Riesling, from
:53:45. > :53:53.Germany. With its fresh acidity and slightly sweet flavour, Riesling can
:53:54. > :53:58.be a clever choice to match the dishes with meat and fruit. This has
:53:59. > :54:06.a lovely golden colour and a beautiful scent, like citrus fruit
:54:07. > :54:10.from the glass. That is the fruity flavour as well so I have loads of
:54:11. > :54:15.Green apple and lemon and lime which works well with the pork, just like
:54:16. > :54:18.the pineapple does. And a slight hint of sweetness which is subtle
:54:19. > :54:25.but very nice with the tropical fruit. And on the finish, a really
:54:26. > :54:31.mouthwatering, refreshing crispness, perfect for cutting through the
:54:32. > :54:35.richness of British. Glynn, your delectable pork with pineapple salad
:54:36. > :54:40.presents a challenge for some wines but this fine German Riesling rises
:54:41. > :54:45.to the challenge, enjoyed! A lot of flavours, what do you think? Not
:54:46. > :54:49.convinced it goes well. It goes really well with the pork. It can
:54:50. > :54:56.overpower it but it goes well with the pork. I like more of a punch. I
:54:57. > :55:03.agree it is a bit light. I love Riesling. I thought it was lovely! I
:55:04. > :55:04.am off! Now let's make a dash for Russia
:55:05. > :55:07.and some Eastern European cooking They're heading into
:55:08. > :55:16.the countryside near St. Petersburg today and there's only
:55:17. > :55:35.one thing on their mind, kebabs! Russians love nothing more
:55:36. > :55:37.than to leave the cares I can feel mine slipping
:55:38. > :56:10.away already, can't you, We are going to cook a favourite
:56:11. > :56:12.which became popular when travellers brought it back from Georgia and the
:56:13. > :56:30.Caucasus Mountains. 'With two dipping sauces!' It's
:56:31. > :56:32.freedom from the city. Whether it's Imperial times,
:56:33. > :56:34.Communist times, Russians have always found freedom
:56:35. > :56:36.and freshness in the dacha. We believe that in your dacha,
:56:37. > :56:40.the dish of choice has Now, a shashlik can be made
:56:41. > :56:53.with either beef, pork or lamb. We happen to have this fine piece
:56:54. > :56:57.of Russian pork so we are I'm just going to dice this
:56:58. > :57:00.beautiful piece of pork shoulder. It needs to be marinated
:57:01. > :57:05.between three to four hours, 'Our marinade kicks off with olive
:57:06. > :57:08.oil.' A glug will do. Because at the dacha,
:57:09. > :57:10.we are more relaxed, I'm not measuring anything,
:57:11. > :57:18.I don't think we need to. 'Our marinade continues
:57:19. > :57:33.with four cloves of garlic, '..a teaspoon of paprika,
:57:34. > :57:38.a quarter teaspoon of cinnamon.' And the last ingredient in my magic
:57:39. > :57:41.mix, it's three crumbled bay leaves. 'Into the marinade with the pork,
:57:42. > :57:44.and give it a good old mix. 'No shashlik would be complete
:57:45. > :57:47.without dipping sauces, 'First up is a truly
:57:48. > :57:52.delicious plum sauce. 'Just strain some ripe plums
:57:53. > :57:58.into a bowl, add a chopped red chilli, a tablespoon of sugar,
:57:59. > :58:01.a teaspoon of cider vinegar and two 'tablespoons of finely
:58:02. > :58:07.chopped coriander and dill. 'Season and you have
:58:08. > :58:10.got a thing of beauty. 'Our second sauce
:58:11. > :58:14.is as simple as it comes. 'Sour cream, handfuls
:58:15. > :58:19.of finely chopped parsley, 'dill and coriander,
:58:20. > :58:20.a pinch of sugar, 'Tatiana's dacha makes communism
:58:21. > :58:35.look pretty benevolent. 'Ah, but her mum Lydia has got
:58:36. > :58:38.a different slant on it over here.' 'was a manager in a factory
:58:39. > :58:51.which made scarves 'When she suggested they reorganise
:58:52. > :59:01.production, it didn't go down well 'with the bosses.'
:59:02. > :59:02.SHE SPEAKS RUSSIAN. how can it be that this person
:59:03. > :59:08.who is just a mere head of the local department suggests something
:59:09. > :59:10.that was ordered from the higher-ups in Moscow, from the
:59:11. > :59:12.leaders of the party? This person may be kind
:59:13. > :59:15.of suspicious or dangerous. 'Ridiculous to think
:59:16. > :59:33.of Lydia being subversive 'but she is obviously not shy
:59:34. > :59:36.about coming forward. 'Let's
:59:37. > :59:38.hope our humble dacha 'Pork shashlik and two
:59:39. > :59:45.dipping sauces.' You shouldn't have said that,
:59:46. > :59:54.there is a shed just down there that we are
:59:55. > :59:56.going to move into. I think I could get used
:59:57. > :00:00.to the dacha lifestyle. Me too, mate, but for us,
:00:01. > :00:18.it is back to the city. We should raise a glass
:00:19. > :00:21.to this wonderful city. And, of course, there's only one
:00:22. > :00:23.drink could possibly From Peter the Great to perestroika,
:00:24. > :00:27.Russia and vodka is What is it about this magical
:00:28. > :00:31.spirit that lights this Let's go to the Vodka
:00:32. > :00:34.Museum and find out. Eugenia Gerasimova
:00:35. > :00:46.is a vodka specialist. Eugenia has prepared a selection
:00:47. > :00:49.of vodkas for us to sample, along with their traditional
:00:50. > :00:50.accompaniment, pickled A lot of people think Russian
:00:51. > :01:01.vodka should be cold. Russian vodka should
:01:02. > :01:03.be room temperature. So it is the glasses that need to be
:01:04. > :01:10.frozen and not the vodka? 'Number one is a modern brand,
:01:11. > :01:15.Russian Standard.' Deep breathe. Second one is historical vodka,
:01:16. > :01:51.special recipe of Catherine II. You know how they understood
:01:52. > :01:54.the quality during Imperial times? When your shot should be empty,
:01:55. > :01:57.some drops inside, You should do it soft and hot,
:01:58. > :02:05.like half a minute maybe. Then you should smell your hands
:02:06. > :02:08.and they should smell fresh bread. Do it soft and hot,
:02:09. > :02:14.like half a minute. Spicy lard, it is certainly
:02:15. > :02:38.different to cheese So number three is
:02:39. > :02:49.a brand from Siberia. Horseradish, honey and special
:02:50. > :02:52.secret of our barman, You have been
:02:53. > :02:56.a wonderful teacher. SHE SPEAKS RUSSIAN Should I get
:02:57. > :03:05.the next round in? 'Going shot for shot
:03:06. > :03:07.with a vodka tsaritsa. I love this place!' 'Hold
:03:08. > :03:10.that thought, Kingy, Right, it's time to answer
:03:11. > :03:15.a few of your foodie questions. Each caller will also help us decide
:03:16. > :03:34.what Ronan could be eating Are you there, Mike? I am.
:03:35. > :03:43.Hello? I have a question, my other half does not like duck rare. I want
:03:44. > :03:48.an alternative to pan-frying them. A fantastic accent from sfafd!
:03:49. > :03:53.Always marinade the duck breast overnight. Then add soy, five spice,
:03:54. > :03:58.Chinese flavours. Leave it overnight. Roast it on a tray and
:03:59. > :04:03.cook them slow. Then finally shred them and use them in pancakes. So
:04:04. > :04:11.maybe a stir-fry, roll them in the pancakes with a dip.
:04:12. > :04:16.What would you marinade them in? Five spice, highway sin, soy, and a
:04:17. > :04:23.little bit of spice. What dish would you like to see at
:04:24. > :04:32.the end of the show? Hell, please. Oh, straight in there.
:04:33. > :04:37.The tweet there, Ronan? From Amy, I love rice but I cannot make it
:04:38. > :04:43.right. When you are doing it right, try to make sure with the stock you
:04:44. > :04:51.put lots of stock in there. The pork belly flavours the best. Strain it
:04:52. > :04:59.off, don't overboil it. The next one? What is the best fish for
:05:00. > :05:03.curry. Obviously, being a Purnell, from
:05:04. > :05:15.Birmingham! Basically, monkfish is the best but it can be pricey.
:05:16. > :05:22.But get cod fleshy white fish and salt it for six to ten minutes.
:05:23. > :05:28.Monkfish is the one? Yes, monkfish is the one.
:05:29. > :05:33.Right, back to the phones. It is Jodie from Liverpool.
:05:34. > :05:38.What is your question? Can you give me a recipe for squid ink but not
:05:39. > :05:47.pasta. I have a good one. It is sounding
:05:48. > :05:52.complicated but it is not. Get your squid ink with Basmati rice.
:05:53. > :05:56.Overcook it like porridge. Then put in your squid ink, mix it together
:05:57. > :06:03.and spread it thinly on sheets. Dry it out and put it in the fat fryer
:06:04. > :06:08.and it puffs up. It makes great crackers, dip it into chilli
:06:09. > :06:13.mayonnaise, it is great with a film. Much better than popcorn.
:06:14. > :06:23.What dish at the end of the show? Heaven, please! Love you.
:06:24. > :06:27.And Rosaleen. I want to do avocados but cook them.
:06:28. > :06:37.I do lots with cold. I would like to know what to do with them to cook?
:06:38. > :06:46.Hotted a very caddows? When I worked with my hero, he did a hot avocado
:06:47. > :06:50.souffle. So puree the avocado, use cornflour, whip up the eggs like
:06:51. > :07:10.normal, strain in the avocado with the chocolate sauce
:07:11. > :07:14.and grate some chocolate on top. It is a souffle with avocado and
:07:15. > :07:20.chocolate. If you want to make a saw lie, you
:07:21. > :07:29.can do but, grill them! What dish for the end of the show, heaven or
:07:30. > :07:37.hell? Oh, for my Irishman, heaven. Now, to the Omelette Challenge.
:07:38. > :07:46.Glnynn you are just outside the board there. Are you warming up the
:07:47. > :07:54.butter?! Nah No! No! What is that over there? Yeah, I always fall for
:07:55. > :08:03.that, don't I? Are you ready? Three, two, one, go! It's the concentration
:08:04. > :08:20.on their faces. There you go. There is food heaven
:08:21. > :08:29.for you right there, my friend. That was brilliant! Monster! It's
:08:30. > :08:34.still cooking. Probably as it is still alive.
:08:35. > :08:35.That is definitely on the board, chef.
:08:36. > :08:52.What, that? Come on, James, it is cooked. Be
:08:53. > :08:57.kind. You think you were quicker? Slightly
:08:58. > :09:03.quicker, yes. You were quicker. I was.
:09:04. > :09:12.You were quicker to get into the top ten but it needed that extra
:09:13. > :09:23.minute-and-a-half! What?! You did it in 18 of 64.
:09:24. > :09:31.Jason? You are 18. 96? Yes. Where were you aiming for? Can I get
:09:32. > :09:35.underneath Tom, one of my Boyce. You did it in 16.44.
:09:36. > :09:43.Brilliant, mate. But neither are omelettes.
:09:44. > :09:52.Come on! What is wrong with that?! Come on! No, thanks.
:09:53. > :10:02.Right, you have to work tonight. The reason we are cog this is because...
:10:03. > :10:11.So, will Ronan get his idea of food Our chefs will make their choices
:10:12. > :10:14.whilst we catch up with Tony Singh He's on his way to Delhi today
:10:15. > :10:19.but before he gets there he's stopping off to meet some
:10:20. > :10:34.of his spiritual heroes! I'm heading to the north-western
:10:35. > :10:37.state of Punjab, home of the Sikh religion and where my dad's
:10:38. > :11:33.family are from, and I'm Why would spiritual people and
:11:34. > :11:48.On the battlefield, they were nation.
:11:49. > :11:49.On the battlefield, they were outnumbered, where did they get
:11:50. > :11:56.their strength? They are nomadic, in outnumbered, where did they get
:11:57. > :12:05.the sense of going from place to place. Me being a chef, I go back to
:12:06. > :12:06.how did they eat? Thank you. Open kitchens with strict rules are
:12:07. > :12:29.set up each time they move camp. They always cover their mouths with
:12:30. > :12:32.such respect, that they put a piece of cloth over their mouth. So
:12:33. > :12:38.such respect, that they put a piece an honour to become a chef for the
:12:39. > :12:42.people here. They only cook for themselves. They cannot have
:12:43. > :12:47.anything packaged from anything outside. It is such an honour to do
:12:48. > :12:52.this. I never knew this. I am not allowed to enter the
:12:53. > :12:54.kitchen. I am not allowed to touch anything, because I am not a chef
:12:55. > :13:18.here. These villagers are here for more
:13:19. > :13:24.than a free lunch. Think have come to be close to their heroes. Many
:13:25. > :13:33.donate food and money to keep the traditions here alive.
:13:34. > :13:39.We are heading deep into the heart of rural Punjab. I can see that this
:13:40. > :13:45.is proper farming country. This place is set in some of the most
:13:46. > :13:49.fertile land in the planet. I've been looking forward to this detour
:13:50. > :13:57.off the road. It could not be more of a contrast to where I have been.
:13:58. > :14:05.Listen... Tractors, birds, lush greenness. This is the Punjab of my
:14:06. > :14:10.childhood memories, out of the films and everything. Sugar cane, I want
:14:11. > :14:15.to eat it but it is not ready. Such a change. In the drive here this
:14:16. > :14:23.morning, you can see the green, the lushness. This is why the Punjab,
:14:24. > :14:28.the land of five rivers, its fertile ground is priced as the bread
:14:29. > :14:34.basket. The Punjabis have a reputation of
:14:35. > :14:38.being skilled and hard working. Countries as far as Italy hire for
:14:39. > :14:45.their farmers. Wheat grows in abundance. Along with dairy
:14:46. > :14:54.products, they form the cornerstone of the Punjabi diet.
:14:55. > :14:57.We've been on the road for hours now and, yes,
:14:58. > :15:02.It's a perfect opportunity to see how the Punjabis do
:15:03. > :15:17.We've just got off the GT Road, a traditional dhaba, Ludhiana.
:15:18. > :15:21.A dhaba is a motorway caff, service station.
:15:22. > :15:24.Nothing like this is in the UK, they've been here forever.
:15:25. > :15:30.This is wood fire, this is traditional.
:15:31. > :15:44.So I've been in India a few days and this is the first time I've got
:15:45. > :15:50.up, close and personal to a tandoor in Punjab and it's...
:15:51. > :15:53.The heat's 360 degrees heat, it's concave and you have to feel
:15:54. > :16:00.the heat coming off that, it's taking seconds to cook.
:16:01. > :16:02.And that was one of the great things with tandoor,
:16:03. > :16:05.little fuel, all the heat was concentrated and the flavour
:16:06. > :16:08.This is quintessential Punjabi at heart, this is the thing,
:16:09. > :16:10.the tandoori chickens, the naans, the breads and everything
:16:11. > :16:19.This is what people know of Punjabi food outside around the world.
:16:20. > :16:26.Well, this is what I've been waiting for.
:16:27. > :16:30.In dhabas like this, they cook simple, seasonal food.
:16:31. > :16:33.The traditional dish of Punjab is only available this time of year,
:16:34. > :16:41.Green mustard-top curry, a Punjabi-sized portion of white
:16:42. > :16:49.This is hearty, farming food that you won't find on the menu
:16:50. > :16:58.This is Punjab - the culture, the lifestyle,
:16:59. > :17:08.Another local favourite is buffalo milk, and this lassi is as fresh
:17:09. > :17:14.They have real live buffalos out back, how mad is that?!
:17:15. > :17:25.If we had these kind of pit stops on the M1,
:17:26. > :17:39.Right, it's time to find out whether Ronan is facing food heaven
:17:40. > :17:44.So, Ronan, your food heaven would be this beautiful piece
:17:45. > :17:47.of beef which I'm going to cut into strips roll in Sichuan pepper,
:17:48. > :17:51.orange zest and cornflour then deep fry.
:17:52. > :17:54.Along with rice noodles and some steamed broccoli.
:17:55. > :17:57.Or you could be having food hell, beetroot which I'll pickle
:17:58. > :17:59.in vinegar along with peppercorns, sugar, shallots and cucumber.
:18:00. > :18:00.They're served with some whisky cured salmon
:18:01. > :18:18.Nice dish, it was 2-1. Up to you guys. Jason, say sorry to your wife!
:18:19. > :18:22.I have an album here which I will sign because you never got that
:18:23. > :18:30.autograph! Have you got a Christmas pudding? Yes! Bonnie you say that!
:18:31. > :18:31.You are getting salmon! It is working because they have chosen
:18:32. > :18:34.Food Heaven. So first, the beef. Happy? Happy
:18:35. > :18:58.days. Can you do one for me as well? On my forehead. Send it to, e-we --
:18:59. > :19:08.a- Y. Once a Yorkshireman, always a Yorkshireman. -- eBay. So slice the
:19:09. > :19:16.beef. So this is fragrant pepper which is lovely, Sichuan pepper. And
:19:17. > :19:26.I know you like rib eye. Normally, you use billet. Rib eye has more
:19:27. > :19:37.flavour. -- fill it. Jason has Orange zest. This is simple with key
:19:38. > :19:45.stages. Slice the beef. Sichuan goes in. We ground that down. This is the
:19:46. > :19:51.beef. Glynn has my noodles, put them in boiling water. And the key to
:19:52. > :19:58.this is this part. The Sichuan pepper. Can you grind that down?
:19:59. > :20:05.That is the Sichuan. The zest and cornflour. Mix that together. Smell
:20:06. > :20:12.that. Amazing. Smells delicious. It does. But the beef in and roll it
:20:13. > :20:20.around, deep fried the beef. The second stage is to make the sauce.
:20:21. > :20:29.We have got ginger, onions, can you find me dice the ginger? The point
:20:30. > :20:35.about this is it is caramel with a lot of sugar and as you reduce it,
:20:36. > :20:39.it becomes sticky. You are here because you like it here and you
:20:40. > :20:47.have also got a new album out. Funny you say that! The 10th studio album.
:20:48. > :20:53.This is for anybody, I listened to it yesterday, this is very youth. My
:20:54. > :20:59.heart and soul, very much so. I dug deep with this and I spent 2015
:21:00. > :21:03.rating the album. It has been incredible. After 23 years of making
:21:04. > :21:09.music and being in the industry, it was an eye opener spending a year
:21:10. > :21:14.making this album and I signed with a new team. They have been amazing.
:21:15. > :21:18.I was with one label a long time and it gets a bit stale so I needed to
:21:19. > :21:24.freshen that up and it was a great experience. At the height of
:21:25. > :21:30.Boyzone, did you enjoy it? Can you enjoy it? It was a bubble, it was
:21:31. > :21:36.crazy. The first six years from 1993 was bananas. It moved so fast. We
:21:37. > :21:41.were living the dream, it was amazing. Because it happened so
:21:42. > :21:46.fast, everybody else enjoyed it more than the five of us. Why? You do not
:21:47. > :21:52.stop and you cannot celebrate the success. It is over to the next.
:21:53. > :21:58.Would you have done it differently? No, it is what it is. It was a great
:21:59. > :22:03.experience but we were young and you have to keep working. You cannot
:22:04. > :22:07.stop because somebody else will replace you. You have to keep doing
:22:08. > :22:13.it, that is how it works. I looked at one Direction and they went
:22:14. > :22:18.through the one same thing, it was constant. One country to the next
:22:19. > :22:25.and the next album, the next tour. Zayn Malik moved on because he has
:22:26. > :22:32.been through a lot himself. The music industry has changed over 23
:22:33. > :22:40.years. Yes, I do not want to sound old. But touring is your big thing.
:22:41. > :22:44.Yes, that is what you do, touring. It is also about making records and
:22:45. > :22:48.I realise that after making this new album. It is about the product you
:22:49. > :22:54.put out and the quality of the music. That is why I spent so long
:22:55. > :23:01.making this album. Your wife is in this album. Yes, she co-wrote a song
:23:02. > :23:07.and is backing vocals on two. And very much the inspiration for the
:23:08. > :23:15.album. So we have got broccoli. Reduce the sauce down. The guys have
:23:16. > :23:20.got my noodles. The beef is in here. That has got the cornflour so deep
:23:21. > :23:27.fried that. Beautiful! Get it nice and thin. And we put that in the
:23:28. > :23:36.sauce in the end. Can you do the coriander? Also, you are on tour. At
:23:37. > :23:42.the end of the year, it kicks off on September the 6th in Belfast and
:23:43. > :23:44.down to Dublin and across the UK in September and October. I cannot
:23:45. > :23:51.wait. How is that on your own? You spent years in the comfort of the
:23:52. > :23:56.band, how do you find that? I love touring. I have my band around me,
:23:57. > :24:00.my musicians who have played with me for years and the same team, it is a
:24:01. > :24:10.big family on the road. And catering, very important! Can we do
:24:11. > :24:19.it? Yes, please. We will not put omelette on the menu! Or beetroot!
:24:20. > :24:24.Imagine! What is it with beetroot, it is in every dish at the moment?
:24:25. > :24:31.It is these trendy chefs. You mentioned that Britain think --
:24:32. > :24:39.things, you can do that with beetroot. You would not want to do
:24:40. > :24:46.that! What have you got? The smell is amazing. I would have put them in
:24:47. > :24:53.later but that is fine! It is fine, Glynn is taking charge! I can do
:24:54. > :25:01.that as well. Of the places you have toured, do you have a favourite
:25:02. > :25:07.venue? Is it in Ireland? It is great being at home. Belfast and Glasgow
:25:08. > :25:12.seemed to be the greatest shows, incredible audiences. All the
:25:13. > :25:16.audiences are amazing. They really are, it is incredible. For some
:25:17. > :25:24.reason, Opera North, just a little bit wilder. I am going to get a bit
:25:25. > :25:31.of chilli into the noodles. What have you done? We hydrated noodles,
:25:32. > :25:38.spring onions, garlic and extra chilli. Spring onions a bit
:25:39. > :25:44.premature, that is all right. Yes, that is fine, I forgive you. Sesame
:25:45. > :25:50.seeds oil? Yes, and sesame seeds. And coriander at the last minute.
:25:51. > :25:56.Can you get me the pans? The key to this is this sauce. The boys have
:25:57. > :26:01.done most of the other stuff but the key is the sauce! It is not the
:26:02. > :26:08.beef, it is about reducing the sauce. What I did was irrelevant?
:26:09. > :26:16.Kind of. A bit like the potatoes. That was important? Exactly, yes. We
:26:17. > :26:22.hydrated potato, whatever it was. So lift this out. Put that in there.
:26:23. > :26:32.Keeping the colour. This is a mega dish. It is phenomenal. Take the
:26:33. > :26:40.broccoli. Nicely steamed. I will get the onions. Yes, a bit of broccoli.
:26:41. > :26:46.Sprinkle it with sesame seeds. And this is now the beef, put it back
:26:47. > :26:55.into the sauce. And you mix it. And you get this amazing sticky beef. It
:26:56. > :27:11.is mega. Do you want to sort that out? Yes. Took me back to the
:27:12. > :27:19.Christmas pudding! On fire! I have just done a small portion, you can
:27:20. > :27:33.double it if you want. Do you want the line? Yes, over the top. Ready?
:27:34. > :27:41.Yes, try that. I will go and get the wine, sorry. To go with this, Suzie
:27:42. > :27:49.has chosen a Villa Maria Private Bin Riesling. 2014, priced at ?7 99,
:27:50. > :27:54.widely available. That is amazing, that was worth coming for! Dish of
:27:55. > :28:03.the day, hands down. It is the teamwork. It is all about the sauce.
:28:04. > :28:08.If you missed it, the sauce has got Sichuan, wine and sugar and chilli
:28:09. > :28:15.and ginger, reduce that down with garlic and fresh chillies which gets
:28:16. > :28:21.a lovely sticky syrup, deep fried the beef and put it in at the last
:28:22. > :28:29.minute to get it sticky, do not do it early. Anyway, James, do you want
:28:30. > :28:32.to open a restaurant or not? Amazing, the nominal. I cannot
:28:33. > :28:37.remember anything you did so I cannot recreate this at home. What
:28:38. > :28:39.is the name of the album? Time of my life.
:28:40. > :28:41.Well that's all from us today on Saturday Kitchen Live.
:28:42. > :28:44.Thanks to Jason Atherton, Glynn Purnell and Ronan Keating.
:28:45. > :28:45.Cheers to Susy Atkins for the wine choices!
:28:46. > :28:48.All the recipes from the show are on our website.
:28:49. > :28:49.Simply go to bbc.co.uk/Saturdaykitchen
:28:50. > :28:51.There's more of our Best Bites tomorrow morning over
:28:52. > :28:53.on BBC 2 at 9.45.
:28:54. > :28:58.In the meantime, have a great day and enjoy the rest of the weekend!
:28:59. > :29:04.I am in the shop two, three times a week.
:29:05. > :29:10.She's always like, "This is a nice dress. These are nice shoes."