05/03/2016 Saturday Kitchen

Stand by for a 90-minute culinary masterclass from some

There's two of Britain's biggest and brightest food stars

First up is the Michelin starred yummy Brummie,

And next to him it's the man with an award winning

restaurant on nearly every continent on the planet.

It's the very industrious Jason Atherton.

Glynn Purnell, you are cooking first, what are you doing? Scorched

confit pork belly with hot pickled pineapple salad and black pepper

powder. I didn't think it would just be pork

and apple sauce for some reason! Jason? We are doing sea bream,

wrapped around a crispy potato, served with a ponzu dressing.

Very simple! Very simple! Unusual for me. I normally have 20 pans out.

So two delicious sounding recipes to look forward to and there's more

fantastic food in our archive films as well.

Today we have dishes from Rick Stein, Tony Singh,

the Hairy Bikers and Brian Turner with Janet Street Porter.

Now, our special guest holds the world record for the most

consecutive top ten singles in the UK!

Beating Elvis, Tom Jones, the Beatles? everyone!

Not quite as impressive as holding the fastest omelette record but not

CHEERING AND APPLAUSE. Good to see you again.

Ten years! Ten years since you were last here?! Ten years, it has taken

a long time. You have been busy, flying in from

Australia? Yes, I'm down there doing The Voice.

You are doing a new album? Yes, it has been a long time. I have spent

the last year writing it. I was on the show, that inspired me

to write. Really? Yes, that show, I spent time

playing the guitar, acting, singing, an incredible experience. I ended up

sitting in my guitar, writing songs. It is personal to you? Very

personal. Heart on my sleeve. By far my best piece of work. I know that

people hear that all the time. But when they hear it, they will see

But when they hear it, they will see what I am talking about.

Now, of course, at the end of TODAY'S programme I'll cook

either food heaven or food hell for Ronan.

It's up to the guests in the studio and a few of our

Food heaven is the beef and chilli come bow but

Food heaven is the beef and chilli It drives me up the wall. You cannot

order a burger without it being in there!

For food heaven I've got one of my favourite dishes in mind,

The beef is cut into strips, rolled in Sichuan pepper,

orange zest and cornflour then deep fried.

It's served in a sweet and sticky chilli sauce with rice noodles

Or Ronan could be having food hell, beetroot.

The beetroot is lightly pickled along with shallots and cucumber.

It's served with a simple whisky cured piece of salmon,

a homemade cucumber ketchup and a little mustard cress.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask either of our chefs

a question today then call: 0330 123 1410.

a question to us, live, a little later on.

And if I do get to speak to you I'll be asking if you want Ronan to face

You can also send us your questions through social media

Right, let's get cooking and up first today is Jason Atherton.

Hungry? Starved. So, we have Jason Atherton with some

raw fish. This is unusual for me today. It is

a dish I learned recently. We are going to talk about that in a

minute, you want me to do the potatoes? Take the potatoes down.

Make them super thin. Squeeze out the juice and then we are going to

deep fry them. This is for the inside of the fish?

Yes, this goes inside. This is a different type of sashimi. Each fish

has a different flavour and texture to make it more interesting.

Why did you learn this the other day? We have been practicing it for

the last couple of years! More than once? Yes, so the restaurant opens

on Monday, so more than once I have practiced.

This is a new venue for you, another curve ball? It is an extension of

what we do. We are always looking for new talent in the company,

looking for new restaurants, ideas, to keep it fresh and real. I like a

challenge. I absolutely adore Japanese food. So I had this

talented chef working for me for a very long time. He is so

supertalented. We decided to back him. We lived in Japan for two to

three years. Came back, when he came back he cooked dinner and cooked

this amazing male. So delicious. Incredible. So I thought we have to

do something with him. So, we started on this food journey

together. I went out to visit him in Japan. It was not a core, a

wonderful experience. Along the way we are picking up dishes and

packriesing them together. So we have a menu that sits there today.

How many restaurants have you got now? You always do this to me,

James. It doesn't matter, it is just a number. As long as they are good.

Go on? 21. I just have the two, James. I feel

like I'm doing absolutely nothing! So, what is happening here? We trim

the bream down. Now we take slices off.

What was with the potato? I feel like I have wasted two minutes of my

life doing this, as we are not going to use it. No, you haven't. We might

use it. We are not. He has some there. You

deep fry it and then dry it out. Yes.

So thinly sliced potato. Any other fish? Seabass. Even red Cornish mutt

el. Trimming it down. You can do it with lots, as long as the fish is

superfresh. And you have to do it by hand? Yes.

Now you have unusual ingredients. Especially the apple peel? Well, the

fennel goes into the salad, then grated ginger, carrot and onion with

the apple. That is finished off with a dressing. Then we have myoga, it

is like a Japanese ball. That is OK. A clean tea t arcs owel!

I burnt it in the dress rehearsal! So, apple, ginger, onion and carrot?

Yes. This is a bit of a fancy greater. It

is Japanese. It takes it down and make it is super fine basically.

So, apple, onion, carrot and ginger. So you are getting your inspiration

from the whole team, really? Yes. We do for the whole company. Whenever

we are working together, with the whole company, we have new dishes,

new ideas. Running 21 restaurants, you don't have 21 menus every

season. That is impossible. In Sydney, for example, it is important

to use the local ingredients. So me and the chef spent time working on

the new dishes that would not be out of place in any international

restaurant but certainly in Sydney. That is how we do it. Then I get on

a plane, send them ideas and dishes. They get them ready when I get

there. Then we work on them for a couple of days and then on to the

next location, and so on and so forth. That is how we do it.

So all of this is grated here and into the bowl? Yes.

So, add a little oil, cider vinegar, ponzu dressing and potato sauce.

The potatoes I have done, these are thinner? They are like French fries.

You can put them with that rib-eye steak.

What is wrong with that? We are going to dry them out.

So what is in here? That is normal soy sauce, ponzu dressing, with yuzu

and mirin. Vinegar and normal olive oil? I want you to julienne that for

me. OK, then we are ready to rock and

roll. So, the chef you sent out to work,

he is hugely famous? Yes, when Alex said he wanted to move on. He wanted

to study Japanese cuisine, the only chef I knew was chef Orato. He

kindly took him on, even though he did not speak Japanese. He spent 12

months there. He came home and cooked me and my wife dinner, we

were so impressed. We had to give him a platform to show off what he

could do. Is that the norm to sponsor a chef

like that? Because we are so big as a company, we can do that,

financially support them. But what it brings back to the company is

massive. It gives him his dream. His restaurant is beautiful. It gives

him his dream to produce the food he wants to.

We sent him away to learn, t you make it sound as though we sent him

to a borstal! It was his dream. You have to do that with staff that

work for you so long. Remember if you'd like to put

a question to either of our chefs today then call us now

on: 0330 123 1410. Is the fennel sliced? Yes.

Refreshed? I have just refreshed it! I love you James. You're the best!

What I have realised, is that I have been doing this eight years, now, I

am getting slower! I realised that. He is getting faster, you are

getting slower. My PA will say what do you want to

cook. I say it must be simple, as I am getting slow! You have a

selection of bits here. What is here? So we have spring garlic

flowers. Those go on top. A bit of chilli.

Peruvian chilli and so cress. So, this is also about textures?

Yes, some things moshi you will not get flavour but the Japanese culture

it is important for the texture. That is that one.

So, give us the name of this dish, then? We have sea bream with myoga

salad, garlic and potatoes. Beautiful.

It is so, so simple, really, it smells amazing.

And the textures of doing the potato. To recap, you deep fry the

potato and then dry oven.

Yes, for a couple of hours until it is crispy, and then wrap the fish in

it. Wow. That is beautiful. Absolutely

beautiful. There we go.

Right, let's get some wine to go with this.

It was St David's Day this week, so what better

So what did she choose to go with Jason's brilliant bream?

It was St David's Day this week and I have come to Wales and the country

town of Monmouth to choose the wine for today.

Jason, your doctor any -- Japanese inspired sea bream made me curious

to see if it would go with a traditional rice wine and aims wine

like this served chilled makes an appealing partner. I have gone for

an even better map and the wine I have

an even better map and the wine I Cuvee Sauvignon Blanc. It is from

Bordeaux. When it is about matching the Queen and vibrant fresh flavours

of a Japanese fish dish, there is nothing better than the lovely and

vivacious dry style of a Sauvignon. It feels like I have squished my

fingers into a ripe lemon and released the scent of the zest.

There is a lovely youthful mouth cleansing streak to this wine and I

love that with the wonderful sea bream, but bold lemon to I to used

to and it to is which And and elderflower and I love that

with the wonderful chilled fresh salad. This is a white useful French

wine to accompany it, I hope you like it. What do you think of the

wine? Nice balance, not very strong. With that food, it kills it. You can

get those online. You can get it from a Japanese centre in London and

Manchester. Really cheap. Great use for the kitchen. Nice and citrusy.

What will you be doing, Glynn? Poker, the with lemon and hot

pickled pineapple -- confit. Pappas know?

Remember if you'd like to put a question to either of our chefs

today then call us now on: 0330 123 1410.

Calls are charged at your standard network rate.

Right let's get another food postcard from Rick Stein.

He's in the Croatian city of Split where he's starting off today

Split was the home of the emperor, Diocletian.

Not many emperors did, they were usually murdered.

Not only that, he's a font of knowledge and his family have

been living here for over 1,000 years, so he knows his history.

So, the Emperor would come out where those tourists are?

Yes, and he would present himself all dressed in purple colour.

The most expensive one in the Roman Empire.

To get only one gram of purple colour, you needed to smash

and to dry 10,000 seashells, called murex.

They're the little, spiky shells you see in the market.

It's like this lovely ozoney flavour.

And, actually, very nice with olive oil, and just a little

So that's where he got the colour purple from.

From like, you can eat them, but you can also extract the purple

Just...if it was that difficult to get.

It would be sort of like, you couldn't fail to think

Believe it or not, purple was for the Emperors only.

Ah, yes, Grecians copied that fine custom.

Just in case if you lay an egg while you're sitting.

Dino took me to his favourite bar here.

It's not really known by tourists, but it's really famous for its ham.

There are three things that make it great.

Number one, it's cured high up in the mountains above Split.

Number two, the humidity in the wind, they call it the bora,

And number three, the sweet smoke from oak gives

it its distinctive flavour.

Well, I'm looking forward to trying this.

This is our best product here, you know.

Oh, that's up with the...it's up there with the Italian,

It's got that...lovely, slightly acid quality.

And, of course cos it's smoked, it's that...

It's like, it's my favourite dish here, anyway.

Now I know I'm in the minority here, but this dish really interests me.

No matter where I am in the world, if it's on the menu,

Well, this is really a bit of a rarity getting

Actually, I don't, but sometimes I force it.

But in my family, this is one of the most preferable meals.

But is it popular in Split generally, then?

Or like, among the older generation, I must say.

Well, I am that older generation.

That I'm the only person who loves tripe.

And, yes, I can see a day, not too far away, when the serious

Left to my own devices I like driving about in

I just think I can spot a wholesome restaurant at about 400 yards.

Korcula is a very fertile island and these are the vines that make

the grapes for the famous Grk, the local white wine.

It's fabulous, but it's as rare as hen's teeth.

I stopped at a little restaurant in the village of Pupnat

where Biljana and her mum cook local seasonal dishes.

It's the middle of May and the dish of the day here is baby goat

Whether you can find this in the height of the tourist season,

But it's baby goat over fried onions and garlic and pancetta and that's

Now, also from the village - white wine.

Homer, the ancient Greek philosopher, not the one

from The Simpsons, called it a divine substance.

Pepper and cloves, a hint of the East there and now Biljana's

She makes this by reducing the fresh tomatoes with wine and olive oil,

very slowly and makes huge batches of it while the tomatoes

Now paprika, for a little background heat.

Now it's nearly done, except for the peas.

I like the fact that these weren't your normal frozen ones.

They had more of a pulse-like flavour.

She's really keeping an eye on Biljana, making sure that she's

(Seal of approval.) THEY LAUGH.

Well, I tell you why I like it, because it tastes

of where it comes from.

We don't get enough goat meat back in the UK,

It's so different to lamb, it's sort of...

And because it's young goat, it's very tender.

I sound like I'm one of those food, you know, in competitions.

What I also like about it is the fact that

the goat's got texture.

It's not cooked till it's all mushy and I love the peas

in here because they're not like little frozen peas.

It's a very lovely stew, I must say.

Paprika is a great ingredient and there are quite a few different

varieties which are used in different parts of the world.

In Spain, you find it in all sorts of dishes and it's particularly

great paired with these wood roasted peppers to make a lovely soup.

you could all try later and I couldn't cook for Ronan

without adding a few 'tatters' so keeping with the Spanish theme,

I'm going to serve it with a few croquettes as well.

Potatoes, fried. Instead of breadcrumbs, we

will use almost, famous in Spain. Wood roasted, out of a jar, tomato

puree, this dish is done in minutes. So chop up the show lots.

Congratulations on the new album, your 10th studio album. You say it

is very much you and I listened to it, it is very different. It is

different, it is from the heart and very honest. So with the other

albums but very honest. So with the other

conveyor belt of pop music and very honest. So with the other

pressure, you have three months to make an album and you go from that

to a tour and not realising a focus. Do you get told a lot of the time?

Yes, manufactured pop group, never really allowed to grow up. I was 16

and with that record company 20 years. I had to lose that and move

on will stop I have been on that show once and it's changed my

on will stop I have been on that opinion on everything I did. Who I

was and what I was capable of. I was and what I was capable of. I

spent 2015 at home writing the album with my friends down and we wrote

this record which is my heart on my sleeve, it is the truth. -- my

friend, Dan. A breath of fresh air. The inspiration is from onstage?

Yes, in the West End in the show and my wife inspired me to do the show.

Storm, my wife. I did not think I was capable, to be honest. It is

intimidating. You are in a room with 1,000 people sitting in front of you

and playing guitar, exposed, and would not see myself as a guitar

player before so I literally grafted. I spent three months, three

hours every day playing guitar to better myself. I saw a singing coach

to help with that even though I had been singing 20 years. When you do

two shows a day and singing to that extent, I needed to be better. It

was an eye opener, amazing. And you will continue doing acting as well

later in the year? I have a fill out later in the year. Another mother's

son. -- film. A true story, World War II drama. Jenny Seagrove, John

Hannah, amazing story. I play the only surviving British person from

Belsen concentration camp. Beautiful story based on Jersey. Did you fall

in love with the theatre? I have been trying for years. I did the

Hobbit, I auditioned. But I was not good enough, I was not ready. I

tried to better myself. Mulan Rouge was back in 2,000 when I auditioned

and I thought I could do anything. I was a successful musician and you

think you can do anything but you cannot, you have to work hard and

study. I did that and finally found producers and casting agents and

directors who believed in me and gave me the opportunity to be in a

film. Your success has opened doors to so many things. Australia, you

have done two big shows. I did X Factor and now I do The Voice which

is fantastic, with Jesse day. A lot of fun. I finished the blind

auditions, the first round and I go back next week for the next round,

looking forward to it. We have the superior with the Pappas. It smells

amazing. This is almost. Instead of breadcrumbs. I am going to the

moulding these with breadcrumbs and use omens and deep-fried vests. You

saw how quick that was. Stick it in the blender. You can buy these wood

roasted pepper soup from the supermarket. Delicious. Put it in

the blender. While I blitz this, the guys over here were telling a story.

They have met you before. I am scared! I would be scared mainly

because of the one on the right. Over to you, you have a story, boys.

Basically, smash its use to play at the NEC. Christmas one year, Andy

Peters was presenting it as part of the Noel Edmonds show. A young girl

had had dinner with Boyzone. I remember that! We had to stay really

late and I was the young apprentice so I had to stay late. They needed a

chef with his hat on to bring putting out. My Lord! I came out at

about 17, 18, a little moustache I did not want to burn with the

flames! I was paying full price and transport until 15. I was so excited

to meet Boyzone. I never got to speak to you, I had to dump the

pudding. I am a king fan. My wife has a crush

on you by the way. You were playing with for Frankie Dettori at The

Emirates Club. I was following you around, trying

to get your attention to get your autograph for my wife. I thought my

beautiful wife would grab your attention but you completely ignored

us! No way! I did not do that. I was focussed on the golf at the

time! It sounds like you needed to focus on Jason! That is not true?!

We're not affected by it. I am changing the subject to put the

potato croquettes in! Talk about something different.

Let's talk about the tour. All of the fans will be interested? I am on

tour. On the of September, throughout the UK, and October.

Is it UK-based? Well, UK, then Europe, then Asia. The Middle East,

onwards. Can't wait for it, very excited.

This album in particular, I have written it for the live shows. Can't

wait for a bit of live. Now, I have some paprika here. I

know you like a bit of chilli. I do.

But the smoked paprika makes all of the difference.

So the croquettes come out. You just make this look so easy. How

many times have you made this soup? Once! That is ridiculous, that is

crazy. Once this morning, can't you tell?!

You will see Glynn's dish, he has been practicing for six weeks! Now,

I will show you a chefe tip. At home, with a bit of cream, that's

it. A bit of olive oil. Like that... See, I'm learning from these guys. A

bit of that on there. You grab your nice little croquettes, and the tops

of the basil. A few bits of basil tops on the top. But it is the heat

from the smoked paprika that makes the difference.

I can smell it. You can get the sweet or the hot

one. It is entirely up to you which one you loose. -- use. But the spicy

one gives it a kick. Nice. That is heaven.

So what will I be making for Ronan at the end of the show?

It could be his food heaven, beef and one of my favourite dishes

The beef is cut into strips, rolled in Sichuan

pepper, orange zest and cornflour then deep fried.

It's served in a sticky and spicy chilli sauce with rice noodles

I'll lightly pickle the beetroot with shallots

and cucumber then serve it with whisky cured salmon,

a homemade cucumber ketchup and a little mustard and coriander

As usual, it's down to the guests in the studio

and a few of our viewers to decide, and you can see the result

Right, let's get a real taste of Britain now courtesy

of Brian Turner and Janet Street Porter.

They're near Colchester in Essex today and they're tucking

I've tracked down expert Richard Haward, whose family

business specialises in both native and rock oysters.

Now, Richard, how long's your family been growing and harvesting oysters?

But oyster production here goes back a long, long time, doesn't it?

Oh, yeah, I mean, when the Romans came 2,000 years ago

they found wild oysters here, and they were pleased cos

they were already having to try and grow them in Italy at that time.

So whereabouts do you actually harvest these from?

Well, we go in the river and we catch the small ones,

and then we own bits of the sea bed in the creeks here,

what run up into the marshes and that's it.

Do you know, that's the nicest rock oyster I've seen in ages, is that.

They're starting to come into the best time

Yeah, and what do you eat them with, lemon juice?

Thank you very much, guv'nor, I've got the native.

Oh, look at that, that's what I call an oyster.

That was so good, there was a sweetness, as well,

about that, which is absolutely fantastic.

Yeah, that is one of the differences.

Well, just looking at oysters excites me, so I'm going to do

I don't know if that's going to excite you, or not.

Because I've spent my whole life avoiding cooked oysters,

cos I just think the taste of the raw oyster, it's just...

Honestly, it's one of my top five tastes of all time.

So you're going to have to hit a very high mark here.

Sadly, there's some butter and cream in there but, apart from that,

I think you're going to love this dish.

So I've got a half a dozen native oysters.

I'm going to try and convince you that cooked oysters work nearly

What I'm going to do is make a classic Oysters Thermidor.

So first thing I need to do is put a wee bit of butter -

not a lot, on this occasion - in there.

Chopped shallots, or chopped onion if you haven't got them,

bags of flavour and then lots of herbs, Noilly Prat.

It's got a bit of alcohol to it and it really works well

I'm going to put a bit of fish stock in there to make the sauce.

So whilst that's reducing, I'm just going to get these

They look very clean and lovely, don't they?

They've been keyed as well, don't touch!

The juice is so great, isn't it? been turned over.

Is it going to add a lot of flavour to your sauce?

This is going to make it taste like the sea.

It's really just the gentlest of cooking.

I'm going to put a bit of double cream in here.

No, I think what's fascinating about this part of Britain

is that the Romans arrived in Colchester and they introduced

loads of different things to Britain - guinea fowl, pheasants,

fallow deer, olive oil, obviously, wine.

OK, so now it's coming on nice, it's starting to thicken up.

I'm going to serve two each, in each of these three,

The first thing I'm going to do, I'll take some of this sauce here.

Now the trick about this is you don't want to overcook them

because they become rubbery...

..and chewy, which we really don't want, which will spoil it.

We're just going to warm them through nicely.

So two of these, can you see?

And as a good Yorkshireman, don't waste.

So I'm going to put it in the oven here and all I want to do is put

Now look, just look at this, it's now starting to thicken up

How long have you got them in the oven for?

What I'm going to do now, quickly, is put this pan on here,

away from the heat, and I'm going to put some mustard in here.

This is up to you how much you really want, we don't

want to overpower them, they've got a subtle taste.

I'm going to actually put an egg yolk to give it colour.

It'll also help me glaze it and get a really nice colour,

Stir in that egg, away from the heat so we don't get cooked bits of egg.

Yeah, you don't want scrambled egg, do you?

So I'm going to put some parsley in there, that changes the colour

and then this is grated Parmesan, and that goes in here.

Now what I'm going to do now, quickly, is I'm going to turn this

onto grill, bring them out of the oven.

The best way to check is touch it with your back of your finger,

it's quite sensitive there - OK, that's nice and warm.

We've got that egg yolk in there, hopefully that's going to help it

colour a little bit more and just a wee bit of Parmesan

Here's a nice little way of actually serving it.

I'm going to put some sea salt on top, just to hold it.

Could you pass me that samphire, please?

I've picked this, you know, and it's all around here

So we'll just put that on top, just to give this white dish that

Samphire's become very popular lately, but people cook it,

and there's absolutely no need, you can heat it through.

If I want it hot, I just have a pan of hot water and put it in it

I chop it up, not too much, I put it with pasta.

Oh, look they've started to colour, but I don't want them to cook too

And there you have it - Oysters Thermidor.

Have a taste of that one there.

I'll tell you what, I'm no longer a cooked oyster virgin -

I have to say, I think it's great, I'm chuffed to bits with that.

Still to come this morning on Saturday Kitchen Live.

Tony Singh is exploring Northern India.

He's on his way to Delhi and taking a pit stop

to enjoy some very different roadside food.

Glynn and Jason may be two of the country's top chefs

but no one is EGGs-empt from taking the Saturday Kitchen omelette

So can Glynn LAY claim to that world record and SCRAMBLE past

Theo Randall's time of 14.76 seconds?

Or will, Jason, the man from Sk-EGG-ness, be able to CLUTCH

You can see what happens, live, a little later on.

And will Ronan be facing food heaven,

crispy chilli beef with steamed broccoli.

Or food hell, pickled beetroot with home cured salmon

You can see what he ends up with at the end of the show.

Now let's get our next recipe and it's from Glynn Purnell.

Give me some sugar first, James. Come on. I thought we would get that

out of the way. Three hours later! Shall I just sit

down over here? No, don't leave me, James! Can we still be friends? It

was you, not me! You need to stop talking and get that in.

I have lost me... ? Chef it is here. I prefer this one. So this is

cooked. We have to get it into the pan.

Oil? Yes, please, a flick of oil. This is the process of how to get to

this. This is pressed pork belly. Just get it in the pan! So Rather

than roasting the pork belly, we are going to confit this. To get a nice

soft texture on the outside. So we have vanilla. I think it brings out

the pork flavour. I will put the pork in.

So, vanilla and pork? Yes, and lemon. This is a dish I saw when I

worked in northern Spain in the Basque region. Basically, they did

this dish with the whole piglet. So, garlic in there at home. This is a

version for home. This is shocking to people, we are going to

completely cover it in a neutral oil. You can use the oil after.

So, just veg oil? Yes. No flavour to it. Nothing expensive. Just veg oil,

sunflower oil to could've it to get the pork going.

Glynn if you don't eat pork can you do it with a lamb breast? That would

be perfect. With the bone out. Put it in for three hours at 160. Leave

it there. Press it like I did with cling film for the next day or go

straight away. Take it out of the fat and carve it as it is.

Got it. So, the next step, James. We are

making black pepper oil. This is to make our powder. OK.

We are going to pickle that... This is the black pepper powder, you have

the pineapple. So we have... Can you just sit at

home and have pork and apple sauce? We do that sometimes. But we have

black pepper here and some... Instead of the pineapple, you can

use apple and pear. That is the oil, there, left to infuse with the

pepper. So that is that. Then, basically pour off... What is

that althoughive oil? That is just pouring off the oil from the pepper.

Just normal oil. Don't use expensive oil. Into the pan we have tapoica

flour. This is going to emulsify the oil. At the end of the day, life is

a roller-coaster... ! It is with you on the show!

I started it, it is always meet! Glynn Purnell should pay more

attention! We have got that and we get that moving. You can get this

stuff online, tapioca flower. And you put in the oil. The pepper oil?

Yes, that flavours the ingredients. Is that in the restaurant, you have

only got a couple of restaurants! Is this from the bistro? It is a

crossover. We did it in a certain weight at the bistro and restaurants

so I have done it for people at home but just bringing a little of the

restaurant to the table. I hear you are working on your second book?

Yes, no name for it yet. The second book out in September. Yes. I have

only got two, how many have you got? How many albums have you got? Ten. I

feel so inadequate on the show today! So the pineapple is on. 17, I

think. Only 15 to catch up! This is the powder. It works the same as

what went in before. It has taken on a black pepper. Can I taste it? You

season it with black pepper as well? Yes, it dissolves. Can I taste it?

Go on. What do you think? It is like snow. Yes, get the pork out of the

oven. The pineapple... You glaze this with sherry vinegar? Yes. When

you press it at home, the juice is released and you put them back in?

Yes, and you use that to released and you put them back in?

and they can it to make your own sauce. So this is the pork. We

and they can it to make your own the skin to be almost like slippery.

and they can it to make your own When I was a kid, pigs Trotters was

a treat in our house and by the time they were cooked, I would be in my

pyjamas watching Blind date with a pig foot in my hand, going to... You

always knew you had a good weekend when you woke up on a Sunday with

crispy pyjamas! I do not want to think about that! I often wake up in

crispy pyjamas! I am trying to change the subject! Take that away,

have you got the sherry vinegar? Put a spoonful of the fatback into the

pineapple. That has been in the oven and that is warm. Make a little

dressing. Why the blowtorch? To caramelised it and get it scorched.

You do not get that in the frying pan. Nearly there! I have not

seasons that. Just a little bit of salt, no pepper because of the

powder. The pepper snow. The sauce is nice. Ready to go? Yes, you do

not have the press that? That is lovely like that. YouTube -- you

could take that straight out and that literally polls apart. Put that

on that board. Between two slices of bread. Yes, and rob the rest of it

on your body! I don't know! Here we go again, moving on! Ronan, you can

spend a weekend at my house, any time you want. I told you before.

Just glazing it. You thought you were getting business pudding after

the first conversation! A big spoon, please. Do you want some of this on

here? Yes. Get that balance. A bit more? A little bit more. Why not?

More? Smells amazing. Pork belly. Just one piece? This is just a bit

of a meal, do not eat it in your pyjamas. You can have it in the

middle and you can pull it away, it is beautiful. Pepper powder. More

sauce? Sauce. There you go. That is slow confit pork belly, pickled

pineapple, peppered leagues and pepper powder. Come on! Well done!

Top work. Dive into this. What do you think?

The sherry vinegar cuts through the fact of the pork. And it gives the

pineapple a bit of zest. The pepper goes with the pineapple. Like James

said, sweet and sour pork. It is ham and pineapple. The classic. The

balance of the suite is beautiful, gorgeous. And the black pepper

powder is phenomenal! I love that. Right, let's head to Monmouth to see

what Susy Atkins has chosen to go As soon as I made your dish, Glynn,

I knew I needed a fruity white to match the juicy pineapple and if you

want a dry white, there is nothing better than this succulent South

African wine. But I have gone one better with a wine that is not dry

but medium and I have chosen this. The Mineralstein Riesling, from

Germany. With its fresh acidity and slightly sweet flavour, Riesling can

be a clever choice to match the dishes with meat and fruit. This has

a lovely golden colour and a beautiful scent, like citrus fruit

from the glass. That is the fruity flavour as well so I have loads of

Green apple and lemon and lime which works well with the pork, just like

the pineapple does. And a slight hint of sweetness which is subtle

but very nice with the tropical fruit. And on the finish, a really

mouthwatering, refreshing crispness, perfect for cutting through the

richness of British. Glynn, your delectable pork with pineapple salad

presents a challenge for some wines but this fine German Riesling rises

to the challenge, enjoyed! A lot of flavours, what do you think? Not

convinced it goes well. It goes really well with the pork. It can

overpower it but it goes well with the pork. I like more of a punch. I

agree it is a bit light. I love Riesling. I thought it was lovely! I

am off! Now let's make a dash for Russia

and some Eastern European cooking They're heading into

the countryside near St. Petersburg today and there's only

one thing on their mind, kebabs! Russians love nothing more

than to leave the cares I can feel mine slipping

away already, can't you, We are going to cook a favourite

which became popular when travellers brought it back from Georgia and the

Caucasus Mountains. 'With two dipping sauces!' It's

freedom from the city. Whether it's Imperial times,

Communist times, Russians have always found freedom

and freshness in the dacha. We believe that in your dacha,

the dish of choice has Now, a shashlik can be made

with either beef, pork or lamb. We happen to have this fine piece

of Russian pork so we are I'm just going to dice this

beautiful piece of pork shoulder. It needs to be marinated

between three to four hours, 'Our marinade kicks off with olive

oil.' A glug will do. Because at the dacha,

we are more relaxed, I'm not measuring anything,

I don't think we need to. 'Our marinade continues

with four cloves of garlic, '..a teaspoon of paprika,

a quarter teaspoon of cinnamon.' And the last ingredient in my magic

mix, it's three crumbled bay leaves. 'Into the marinade with the pork,

and give it a good old mix. 'No shashlik would be complete

without dipping sauces, 'First up is a truly

delicious plum sauce. 'Just strain some ripe plums

into a bowl, add a chopped red chilli, a tablespoon of sugar,

a teaspoon of cider vinegar and two 'tablespoons of finely

chopped coriander and dill. 'Season and you have

got a thing of beauty. 'Our second sauce

is as simple as it comes. 'Sour cream, handfuls

of finely chopped parsley, 'dill and coriander,

a pinch of sugar, 'Tatiana's dacha makes communism

look pretty benevolent. 'Ah, but her mum Lydia has got

a different slant on it over here.' 'was a manager in a factory

which made scarves 'When she suggested they reorganise

production, it didn't go down well 'with the bosses.'

SHE SPEAKS RUSSIAN. how can it be that this person

who is just a mere head of the local department suggests something

that was ordered from the higher-ups in Moscow, from the

leaders of the party? This person may be kind

of suspicious or dangerous. 'Ridiculous to think

of Lydia being subversive 'but she is obviously not shy

about coming forward. 'Let's

hope our humble dacha 'Pork shashlik and two

dipping sauces.' You shouldn't have said that,

there is a shed just down there that we are

going to move into. I think I could get used

to the dacha lifestyle. Me too, mate, but for us,

it is back to the city. We should raise a glass

to this wonderful city. And, of course, there's only one

drink could possibly From Peter the Great to perestroika,

Russia and vodka is What is it about this magical

spirit that lights this Let's go to the Vodka

Museum and find out. Eugenia Gerasimova

is a vodka specialist. Eugenia has prepared a selection

of vodkas for us to sample, along with their traditional

accompaniment, pickled A lot of people think Russian

vodka should be cold. Russian vodka should

be room temperature. So it is the glasses that need to be

frozen and not the vodka? 'Number one is a modern brand,

Russian Standard.' Deep breathe. Second one is historical vodka,

special recipe of Catherine II. You know how they understood

the quality during Imperial times? When your shot should be empty,

some drops inside, You should do it soft and hot,

like half a minute maybe. Then you should smell your hands

and they should smell fresh bread. Do it soft and hot,

like half a minute. Spicy lard, it is certainly

different to cheese So number three is

a brand from Siberia. Horseradish, honey and special

secret of our barman, You have been

a wonderful teacher. SHE SPEAKS RUSSIAN Should I get

the next round in? 'Going shot for shot

with a vodka tsaritsa. I love this place!' 'Hold

that thought, Kingy, Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Ronan could be eating Are you there, Mike? I am.

Hello? I have a question, my other half does not like duck rare. I want

an alternative to pan-frying them. A fantastic accent from sfafd!

Always marinade the duck breast overnight. Then add soy, five spice,

Chinese flavours. Leave it overnight. Roast it on a tray and

cook them slow. Then finally shred them and use them in pancakes. So

maybe a stir-fry, roll them in the pancakes with a dip.

What would you marinade them in? Five spice, highway sin, soy, and a

little bit of spice. What dish would you like to see at

the end of the show? Hell, please. Oh, straight in there.

The tweet there, Ronan? From Amy, I love rice but I cannot make it

right. When you are doing it right, try to make sure with the stock you

put lots of stock in there. The pork belly flavours the best. Strain it

off, don't overboil it. The next one? What is the best fish for

curry. Obviously, being a Purnell, from

Birmingham! Basically, monkfish is the best but it can be pricey.

But get cod fleshy white fish and salt it for six to ten minutes.

Monkfish is the one? Yes, monkfish is the one.

Right, back to the phones. It is Jodie from Liverpool.

What is your question? Can you give me a recipe for squid ink but not

pasta. I have a good one. It is sounding

complicated but it is not. Get your squid ink with Basmati rice.

Overcook it like porridge. Then put in your squid ink, mix it together

and spread it thinly on sheets. Dry it out and put it in the fat fryer

and it puffs up. It makes great crackers, dip it into chilli

mayonnaise, it is great with a film. Much better than popcorn.

What dish at the end of the show? Heaven, please! Love you.

And Rosaleen. I want to do avocados but cook them.

I do lots with cold. I would like to know what to do with them to cook?

Hotted a very caddows? When I worked with my hero, he did a hot avocado

souffle. So puree the avocado, use cornflour, whip up the eggs like

normal, strain in the avocado with the chocolate sauce

and grate some chocolate on top. It is a souffle with avocado and

chocolate. If you want to make a saw lie, you

can do but, grill them! What dish for the end of the show, heaven or

hell? Oh, for my Irishman, heaven. Now, to the Omelette Challenge.

Glnynn you are just outside the board there. Are you warming up the

butter?! Nah No! No! What is that over there? Yeah, I always fall for

that, don't I? Are you ready? Three, two, one, go! It's the concentration

on their faces. There you go. There is food heaven

for you right there, my friend. That was brilliant! Monster! It's

still cooking. Probably as it is still alive.

That is definitely on the board, chef.

What, that? Come on, James, it is cooked. Be

kind. You think you were quicker? Slightly

quicker, yes. You were quicker. I was.

You were quicker to get into the top ten but it needed that extra

minute-and-a-half! What?! You did it in 18 of 64.

Jason? You are 18. 96? Yes. Where were you aiming for? Can I get

underneath Tom, one of my Boyce. You did it in 16.44.

Brilliant, mate. But neither are omelettes.

Come on! What is wrong with that?! Come on! No, thanks.

Right, you have to work tonight. The reason we are cog this is because...

So, will Ronan get his idea of food Our chefs will make their choices

whilst we catch up with Tony Singh He's on his way to Delhi today

but before he gets there he's stopping off to meet some

of his spiritual heroes! I'm heading to the north-western

state of Punjab, home of the Sikh religion and where my dad's

family are from, and I'm Why would spiritual people and

On the battlefield, they were nation.

On the battlefield, they were outnumbered, where did they get

their strength? They are nomadic, in outnumbered, where did they get

the sense of going from place to place. Me being a chef, I go back to

how did they eat? Thank you. Open kitchens with strict rules are

set up each time they move camp. They always cover their mouths with

such respect, that they put a piece of cloth over their mouth. So

such respect, that they put a piece an honour to become a chef for the

people here. They only cook for themselves. They cannot have

anything packaged from anything outside. It is such an honour to do

this. I never knew this. I am not allowed to enter the

kitchen. I am not allowed to touch anything, because I am not a chef

here. These villagers are here for more

than a free lunch. Think have come to be close to their heroes. Many

donate food and money to keep the traditions here alive.

We are heading deep into the heart of rural Punjab. I can see that this

is proper farming country. This place is set in some of the most

fertile land in the planet. I've been looking forward to this detour

off the road. It could not be more of a contrast to where I have been.

Listen... Tractors, birds, lush greenness. This is the Punjab of my

childhood memories, out of the films and everything. Sugar cane, I want

to eat it but it is not ready. Such a change. In the drive here this

morning, you can see the green, the lushness. This is why the Punjab,

the land of five rivers, its fertile ground is priced as the bread

basket. The Punjabis have a reputation of

being skilled and hard working. Countries as far as Italy hire for

their farmers. Wheat grows in abundance. Along with dairy

products, they form the cornerstone of the Punjabi diet.

We've been on the road for hours now and, yes,

It's a perfect opportunity to see how the Punjabis do

We've just got off the GT Road, a traditional dhaba, Ludhiana.

A dhaba is a motorway caff, service station.

Nothing like this is in the UK, they've been here forever.

This is wood fire, this is traditional.

So I've been in India a few days and this is the first time I've got

up, close and personal to a tandoor in Punjab and it's...

The heat's 360 degrees heat, it's concave and you have to feel

the heat coming off that, it's taking seconds to cook.

And that was one of the great things with tandoor,

little fuel, all the heat was concentrated and the flavour

This is quintessential Punjabi at heart, this is the thing,

the tandoori chickens, the naans, the breads and everything

This is what people know of Punjabi food outside around the world.

Well, this is what I've been waiting for.

In dhabas like this, they cook simple, seasonal food.

The traditional dish of Punjab is only available this time of year,

Green mustard-top curry, a Punjabi-sized portion of white

This is hearty, farming food that you won't find on the menu

This is Punjab - the culture, the lifestyle,

Another local favourite is buffalo milk, and this lassi is as fresh

They have real live buffalos out back, how mad is that?!

If we had these kind of pit stops on the M1,

Right, it's time to find out whether Ronan is facing food heaven

So, Ronan, your food heaven would be this beautiful piece

of beef which I'm going to cut into strips roll in Sichuan pepper,

orange zest and cornflour then deep fry.

Along with rice noodles and some steamed broccoli.

Or you could be having food hell, beetroot which I'll pickle

in vinegar along with peppercorns, sugar, shallots and cucumber.

They're served with some whisky cured salmon

Nice dish, it was 2-1. Up to you guys. Jason, say sorry to your wife!

I have an album here which I will sign because you never got that

autograph! Have you got a Christmas pudding? Yes! Bonnie you say that!

You are getting salmon! It is working because they have chosen

Food Heaven. So first, the beef. Happy? Happy

days. Can you do one for me as well? On my forehead. Send it to, e-we --

a- Y. Once a Yorkshireman, always a Yorkshireman. -- eBay. So slice the

beef. So this is fragrant pepper which is lovely, Sichuan pepper. And

I know you like rib eye. Normally, you use billet. Rib eye has more

flavour. -- fill it. Jason has Orange zest. This is simple with key

stages. Slice the beef. Sichuan goes in. We ground that down. This is the

beef. Glynn has my noodles, put them in boiling water. And the key to

this is this part. The Sichuan pepper. Can you grind that down?

That is the Sichuan. The zest and cornflour. Mix that together. Smell

that. Amazing. Smells delicious. It does. But the beef in and roll it

around, deep fried the beef. The second stage is to make the sauce.

We have got ginger, onions, can you find me dice the ginger? The point

about this is it is caramel with a lot of sugar and as you reduce it,

it becomes sticky. You are here because you like it here and you

have also got a new album out. Funny you say that! The 10th studio album.

This is for anybody, I listened to it yesterday, this is very youth. My

heart and soul, very much so. I dug deep with this and I spent 2015

rating the album. It has been incredible. After 23 years of making

music and being in the industry, it was an eye opener spending a year

making this album and I signed with a new team. They have been amazing.

I was with one label a long time and it gets a bit stale so I needed to

freshen that up and it was a great experience. At the height of

Boyzone, did you enjoy it? Can you enjoy it? It was a bubble, it was

crazy. The first six years from 1993 was bananas. It moved so fast. We

were living the dream, it was amazing. Because it happened so

fast, everybody else enjoyed it more than the five of us. Why? You do not

stop and you cannot celebrate the success. It is over to the next.

Would you have done it differently? No, it is what it is. It was a great

experience but we were young and you have to keep working. You cannot

stop because somebody else will replace you. You have to keep doing

it, that is how it works. I looked at one Direction and they went

through the one same thing, it was constant. One country to the next

and the next album, the next tour. Zayn Malik moved on because he has

been through a lot himself. The music industry has changed over 23

years. Yes, I do not want to sound old. But touring is your big thing.

Yes, that is what you do, touring. It is also about making records and

I realise that after making this new album. It is about the product you

put out and the quality of the music. That is why I spent so long

making this album. Your wife is in this album. Yes, she co-wrote a song

and is backing vocals on two. And very much the inspiration for the

album. So we have got broccoli. Reduce the sauce down. The guys have

got my noodles. The beef is in here. That has got the cornflour so deep

fried that. Beautiful! Get it nice and thin. And we put that in the

sauce in the end. Can you do the coriander? Also, you are on tour. At

the end of the year, it kicks off on September the 6th in Belfast and

down to Dublin and across the UK in September and October. I cannot

wait. How is that on your own? You spent years in the comfort of the

band, how do you find that? I love touring. I have my band around me,

my musicians who have played with me for years and the same team, it is a

big family on the road. And catering, very important! Can we do

it? Yes, please. We will not put omelette on the menu! Or beetroot!

Imagine! What is it with beetroot, it is in every dish at the moment?

It is these trendy chefs. You mentioned that Britain think --

things, you can do that with beetroot. You would not want to do

that! What have you got? The smell is amazing. I would have put them in

later but that is fine! It is fine, Glynn is taking charge! I can do

that as well. Of the places you have toured, do you have a favourite

venue? Is it in Ireland? It is great being at home. Belfast and Glasgow

seemed to be the greatest shows, incredible audiences. All the

audiences are amazing. They really are, it is incredible. For some

reason, Opera North, just a little bit wilder. I am going to get a bit

of chilli into the noodles. What have you done? We hydrated noodles,

spring onions, garlic and extra chilli. Spring onions a bit

premature, that is all right. Yes, that is fine, I forgive you. Sesame

seeds oil? Yes, and sesame seeds. And coriander at the last minute.

Can you get me the pans? The key to this is this sauce. The boys have

done most of the other stuff but the key is the sauce! It is not the

beef, it is about reducing the sauce. What I did was irrelevant?

Kind of. A bit like the potatoes. That was important? Exactly, yes. We

hydrated potato, whatever it was. So lift this out. Put that in there.

Keeping the colour. This is a mega dish. It is phenomenal. Take the

broccoli. Nicely steamed. I will get the onions. Yes, a bit of broccoli.

Sprinkle it with sesame seeds. And this is now the beef, put it back

into the sauce. And you mix it. And you get this amazing sticky beef. It

is mega. Do you want to sort that out? Yes. Took me back to the

Christmas pudding! On fire! I have just done a small portion, you can

double it if you want. Do you want the line? Yes, over the top. Ready?

Yes, try that. I will go and get the wine, sorry. To go with this, Suzie

has chosen a Villa Maria Private Bin Riesling. 2014, priced at ?7 99,

widely available. That is amazing, that was worth coming for! Dish of

the day, hands down. It is the teamwork. It is all about the sauce.

If you missed it, the sauce has got Sichuan, wine and sugar and chilli

and ginger, reduce that down with garlic and fresh chillies which gets

a lovely sticky syrup, deep fried the beef and put it in at the last

minute to get it sticky, do not do it early. Anyway, James, do you want

to open a restaurant or not? Amazing, the nominal. I cannot

remember anything you did so I cannot recreate this at home. What

is the name of the album? Time of my life.

Well that's all from us today on Saturday Kitchen Live.

Thanks to Jason Atherton, Glynn Purnell and Ronan Keating.

Cheers to Susy Atkins for the wine choices!

All the recipes from the show are on our website.

Simply go to bbc.co.uk/Saturdaykitchen

There's more of our Best Bites tomorrow morning over

on BBC 2 at 9.45.

In the meantime, have a great day and enjoy the rest of the weekend!

I am in the shop two, three times a week.

She's always like, "This is a nice dress. These are nice shoes."