:00:00. > :00:07.I hope you're hungry, as we've got a show bursting
:00:08. > :00:31.I'm Matt Tebbutt, and this is Saturday Kitchen Live.
:00:32. > :00:35.Joining me today - the talented Ian Orr,
:00:36. > :00:41.Ian, it's your first time on the show.
:00:42. > :00:47.Today I'm making marinated monkfish cheeks, ketchup dressing,
:00:48. > :00:52.tarragon mayo and salt and vinegar crisps.
:00:53. > :00:57.It sounds like a fish and chips but it's not! And an interesting dried
:00:58. > :00:58.vinegar. We'll talk about that. I'm doing duck egg en
:00:59. > :01:19.cocotte with wild mushrooms Some truffles and home-made bread.
:01:20. > :01:21.Very old-fashioned kick. -- dish. We look forward to that.
:01:22. > :01:23.Sam, you've got wine matches for today's dishes.
:01:24. > :01:30.We have a classic summary red wine and a stunning white wine.
:01:31. > :01:33.And we've got some fantastic films from some of the BBC's biggest
:01:34. > :01:35.food stars: Rick Stein, Mary Berry, The Hairy Bikers
:01:36. > :01:45.Our special guest today is a hugely talented actress.
:01:46. > :01:47.She's known for her incredible portrayal of Karen Matthews
:01:48. > :01:50.in the BBC drama The Moorside, but she also happens to star in one
:01:51. > :01:54.of the biggest TV series of all time ? Game of Thrones!
:01:55. > :01:59.APPLAUSE Great to have you here. What a
:02:00. > :02:06.lovely introduction! I wrote it myself! How are you, very pregnant!
:02:07. > :02:11.I am, thank you for pointing that out. Thank you for getting up so
:02:12. > :02:15.early. I always hungry now so it is the perfect joke. Have your tastes
:02:16. > :02:21.changed since you have been pregnant? Not really, tomatoes is
:02:22. > :02:28.the only thing I wanted for the first three months. We've got some
:02:29. > :02:33.of those. Was that it? Nothing like digestives and mayonnaise, nothing
:02:34. > :02:39.weird! Have you got the name sorted? Matt is on our list! It is my
:02:40. > :02:45.brother's name so it might be a bit weird. But we are going through it
:02:46. > :02:49.all, you know how it changes. Apparently if you can shout it out
:02:50. > :02:55.in the park, that is a good idea. Or a supermarket. We have been just
:02:56. > :03:05.shouting names Inbee Park to but fits! -- in the park. Tell us about
:03:06. > :03:13.your food heaven. Trout and prawns and coriander. That is unusual,
:03:14. > :03:17.trout. I like it more than salmon, I don't know why, a bit more delicate.
:03:18. > :03:26.And you're into your monkfish as well? I am. Thank you for that! And
:03:27. > :03:34.what about hell? Cooked apple, I would be really sad about. Why? The
:03:35. > :03:40.texture. You know you have to do this for your baby and taste it!
:03:41. > :03:46.Maybe we should have hell to get acclimatised! I really will be ill I
:03:47. > :03:51.think! I should have put something delicious on my hell! I have been
:03:52. > :03:52.very honest. Cooked apple and puddings and start like that.
:03:53. > :03:57.Please! Through seven. I'll gently simmer trout
:03:58. > :04:00.in butter and stock, then add in some prawns and then
:04:01. > :04:02.make a coriander, aubergine and coconut milk broth,
:04:03. > :04:05.and serve the trout and prawns on top and garnish with
:04:06. > :04:08.coriander and basil. But if you get hell,
:04:09. > :04:13.then it's cooked apple! I'm going to make you an apple
:04:14. > :04:15.and raspberry gratin First I'll make a puree with cooked
:04:16. > :04:20.apple, then I'll saute more apple with raspberries,
:04:21. > :04:23.spoon over a rich, creamy vanilla custard gratin and top
:04:24. > :04:28.with polenta crumble. But you'll have to wait
:04:29. > :04:33.until the end of the show to find And don't forget, you at home
:04:34. > :04:37.will decide Gemma's fate! The vote is open right now
:04:38. > :04:40.for you to choose today's heaven or hell dish that we'll cook
:04:41. > :04:43.for Gemma at the end of the show. Just head to the Saturday Kitchen
:04:44. > :04:46.website before 11am this morning! But we still want you to call
:04:47. > :04:49.us if you have a food You can also get in touch
:04:50. > :05:11.through social media You have a seat, shout out any
:05:12. > :05:20.questions. Thank you! How are you? What are we making? This is monkfish
:05:21. > :05:25.cheeks with some ketchup blessing, salt and vinegar crisps and some
:05:26. > :05:33.tarragon mayonnaise. You are having the hard jobs. Tell us about you,
:05:34. > :05:41.where are you based on in Derry? Yes, we have a restaurant there. The
:05:42. > :05:50.first opened nine years ago. Now we have Browns in and also Browns in
:05:51. > :05:55.the Green in Donegal. And we have a new venture as well. I have a great
:05:56. > :06:01.business partner with me, markers, who drives me which is good and
:06:02. > :06:09.obvious we are quite close to where they film the show. He is a bit of a
:06:10. > :06:16.fan girl! On and on! He is very excited. How far away is it? It's
:06:17. > :06:25.about ten minutes. Do you sneak down? I will be taking Gemma's
:06:26. > :06:34.number! Did you not get over to the hotel? To Browns? No, I had never
:06:35. > :06:41.heard of it! I shouldn't say that! That's my meal ticket gone! I had
:06:42. > :06:49.vouchers to did for you! You have becoming quite few awards as well.
:06:50. > :06:53.We have a great team. -- you have been winning. It was the best
:06:54. > :07:00.tourism experience which was massive for us. And last year we had an AA
:07:01. > :07:07.Guest. And you won chef of the year a few years ago. I did. You don't
:07:08. > :07:12.like to talk about it! Ian John-Lewis who works for me, the
:07:13. > :07:18.want it back. But I have to win it back sometime -- Ian Jarvis. Do this
:07:19. > :07:23.kind of awards make a big difference to the public? Definitely, more
:07:24. > :07:32.people will come to the restaurant and it is also great for the staff
:07:33. > :07:37.as well. And this dish, what are you doing? Marinating the monkfish? In
:07:38. > :07:44.coriander and fennel seeds. We have this dish on elements and it will be
:07:45. > :07:53.on all of our menus now. This is a lovely ketchup blessing. I will add
:07:54. > :08:04.some ketchup and lovely herbs and some capers. A basic tomato dressing
:08:05. > :08:09.but you have spiced it up. A bit of Worcester sauce as well. Some olive
:08:10. > :08:14.oil. These are trying for five minutes? Until they are crispy. And
:08:15. > :08:23.then we talk about the secret ingredient. I like these. They are
:08:24. > :08:31.called ribbons. Have you ever seen those? No. It's quite mesmerising
:08:32. > :08:36.watching it! What about the ingredients question of art you
:08:37. > :08:44.sourcing them all from Northern Ireland? We try to as much as
:08:45. > :08:48.possible. We are close to Green Castle and we have great meet in
:08:49. > :08:56.Northern Ireland which is fantastic. Great seafood. Absolutely. You could
:08:57. > :08:59.do this with Scarlets or cod which is brilliant. Other things that are
:09:00. > :09:11.readily available? You can get everything back home. I
:09:12. > :09:25.didn't realise that you loved monkfish and tomatoes. Under to love
:09:26. > :09:32.this. You are a pesky daring? -- pescatarian. I never really liked
:09:33. > :09:38.chicken or meat so I thought, what am I bothering and then I felt a bit
:09:39. > :09:41.bad for the animals. But people are probably shouting at Fish is the
:09:42. > :09:51.worst thing because it is overly farmed. I'm making this with the
:09:52. > :09:54.rape seed? Yes please. And in the restaurant we make tarragon oil
:09:55. > :09:55.which is quite nice and you make a mayonnaise with it but that which is
:09:56. > :10:07.good as well. What about your background? I lived
:10:08. > :10:11.here back in the day when I was about 20, myself and Jennifer came
:10:12. > :10:17.over, a great experience and then I came back and Browns came up as an
:10:18. > :10:24.opportunity and we went in and that is how it started. And Marcus, is
:10:25. > :10:29.the chef? He looks after the business side which is great. I let
:10:30. > :10:40.him pay the bills! And I get to create this beautiful food. It frees
:10:41. > :10:45.you up. And when my GP is too high... I just want to say, it is my
:10:46. > :10:55.dad's birthday today. What is his name? Billy. Happy birthday and I
:10:56. > :11:06.bet that the two Oliver and Emily -- I better say... And anyone else who
:11:07. > :11:18.knows you! And into debt these on nice and early. -- get these on. If
:11:19. > :11:20.you'd like to ask any the questions you can call this number, 0330 123
:11:21. > :11:24.1410. Calls are charged at your
:11:25. > :11:40.standard network rate. I didn't even know that fish had
:11:41. > :11:53.cheeks! It is quite a big fish! Have a monkfish? They are like all head
:11:54. > :11:55.and a tiny tail and a massive face! If you are going to take something
:11:56. > :12:09.out of the ocean you Muyters will use it all. -- you might as well.
:12:10. > :12:17.What would you use, something a bit cheaper that would still have the
:12:18. > :12:20.same impact that isn't Skorupski? Sivado a
:12:21. > :12:40.. You could use cod as well. It is back, from last week I think.
:12:41. > :12:50.A touch more lemon. These are going to take, what question am hoping
:12:51. > :13:03.about one and a half minutes! Time flies, doesn't it! I was just
:13:04. > :13:11.chatting! Less chilled, more get on with it! These are the crisps. These
:13:12. > :13:19.are a good Maris Piper to make them crispy. You can use normal vinegar
:13:20. > :13:28.but this is like a vinegar powder. You put quite a lot on? Loads. Where
:13:29. > :13:33.do you get vinegar powder from? You can get it online. Are you going to
:13:34. > :13:54.plate up? That would be nice! A bit of drama, are you setting fire
:13:55. > :14:00.to that? We don't want our pregnant guest to eat undercooked fish! That
:14:01. > :14:12.is the monkfish and you have got the mayonnaise. There you go. That
:14:13. > :14:22.source is delicious. I'm not shaking today. You have relaxed me! I am a
:14:23. > :14:30.fan as well. I'm not relaxed if that makes you feel better! And a couple
:14:31. > :14:34.of dots of this. I think there was a bit of tarragon caught up in it. You
:14:35. > :14:48.didn't want too much mayonnaise, did you? And some lovely crisps.
:14:49. > :14:59.And we will take that as well because they are nice.
:15:00. > :15:11.OK... Right, is that it, are we good? It looks amazing. Remind us
:15:12. > :15:19.what it's called? Monkfish cheeks. Delicious!
:15:20. > :15:35.Right, let's go... We nearly gave a round of applause. You can if you
:15:36. > :15:42.like! Dive in, guys. Don't take a big mouthful, isn't that what you
:15:43. > :15:51.have to do on TV?! Try the ketchup dressing, it's so easy to make. Oh,
:15:52. > :15:57.wow. Is it nice? It's amazing! I always think people are lying on the
:15:58. > :16:02.TV, but it's really good! Are you happy with that? Really good. What
:16:03. > :16:08.about you? The ketchup is phenomenal, very nice. Try that,
:16:09. > :16:16.Sam. Why don't we first get some wine? I'm excited for the wine,
:16:17. > :16:19.can't wait! It is made from a relatively unknown great prior to,
:16:20. > :16:26.Roussanne. It is the Bernard series Bellingham Roussanne, it is normally
:16:27. > :16:34.from France but this is from South Africa. It is a little bit of oak,
:16:35. > :16:38.citrus and blossomed. You are missing it! Nearly that. You can
:16:39. > :16:50.have a smell of it, but would that make it harder? Does it bring it all
:16:51. > :16:55.back?! Even at 10am! You have fresh citrus acid, it just goes perfectly.
:16:56. > :17:00.That is one of the nicest ones I've tried in a long time, so delicious.
:17:01. > :17:10.It is big and gutsy. Very elegant as well. Are you happy with that's have
:17:11. > :17:22.you come across it before? Roussanne, it is a rustic grape. It
:17:23. > :17:30.is from France. It's quite an easy character, unusual one, but very
:17:31. > :17:33.elegant. Dan, are you happy? Very! What are you cooking for us later.
:17:34. > :17:35.I'm making duck egg en cocotte with wild mushrooms
:17:36. > :17:44.Are those all things that you can eat? I think so, yeah!
:17:45. > :17:47.And don't forget, if you want to ask us a question this morning,
:17:48. > :17:53.Or you can tweet us a question using the hashtag #SaturdayKitchen.
:17:54. > :17:56.And you can also visit our website to vote for Heaven or Hell.
:17:57. > :17:58.Time now to join Rick Stein in Sardinia.
:17:59. > :18:00.He's getting stuck into to an array of dishes, including
:18:01. > :18:21.a local speciality called 'music paper bread'!
:18:22. > :18:24.Next to pecorino in importance in Sardinian food is this.
:18:25. > :18:26.What's happening here is these very happy and hard-working people
:18:27. > :18:29.are making a thing called pane carasau which literally means
:18:30. > :18:32.The reason it's called "music paper bread" is they first bake
:18:33. > :18:35.the bread like a big pitta, then they separate it and bake it
:18:36. > :18:40.a second time until it comes out crisp and crackling,
:18:41. > :18:44.a bit like music sheets used to be in the very old days when people
:18:45. > :18:55.I just was trying to find out, as one does, that there
:18:56. > :18:58.is always a reason for food and what was the reason for this?
:18:59. > :19:03.By double-baking it like this, it completely dries out
:19:04. > :19:09.and for shepherds up in the high pastures for six, eight weeks,
:19:10. > :19:12.they could take something which wouldn't go off and would be
:19:13. > :19:21.It's early in the morning and I'm starving.
:19:22. > :19:23.This is made with freshly chopped tomatoes, garlic,
:19:24. > :19:33.Bread, tomatoes and olive oil - the most common combination
:19:34. > :19:59.I'd be surprised if it ever tasted as good as that again.
:20:00. > :20:03.Just before I came away, I was in the pub with a few people
:20:04. > :20:06.I know and one of them was asking where I was going and I said,
:20:07. > :20:13.I thought, "That's a bit of a shame."
:20:14. > :20:20.Two weeks into the trip, I say, "There is no way they're the same."
:20:21. > :20:25.Corsica is almost one big mountain range and the food reflects that.
:20:26. > :20:28.You've got sausage, wild boar, chestnuts.
:20:29. > :20:32.Sardinia is much lighter, it's much more fertile -
:20:33. > :20:38.tomatoes, olives, wild fennel, myrtle.
:20:39. > :20:42.Then I was thinking about them and they just go to those tourist
:20:43. > :20:45.hotels, so of course it would seem the same.
:20:46. > :20:52.When I came out of the ferry port in Sardinia, I saw this sign
:20:53. > :20:55.in the tunnel which said, "Tourists, remember
:20:56. > :21:21.One of the great success stories in Italy is agriturismo.
:21:22. > :21:24.You don't have to travel very far here to find a village festival.
:21:25. > :21:27.This is Loceri and events like this are really good
:21:28. > :21:30.The people don't need too much persuasion to dress up.
:21:31. > :21:34.It's like Padstow's May Day where all the locals dress in white
:21:35. > :21:44.I'm intrigued by these hortensia, hydrangea leaves.
:21:45. > :21:48.The thing is called coccoi de corcoriga which is pumpkin,
:21:49. > :21:54.so it's a mixture of pumpkin, flour, lardo - the salt fat,
:21:55. > :22:29.David the director asked me to join in the dancing.
:22:30. > :22:31.My reaction was, "No, I can't do that."
:22:32. > :22:41.They're all really enjoying it and getting stuck into it.
:22:42. > :22:45.I think that's testimony to the Italian temperament.
:22:46. > :22:50.They're very extrovert and enjoy themselves without booze.
:22:51. > :22:52.Some of the girls in there are so showing off like this
:22:53. > :23:13.is about sailing off to America because of the hard times
:23:14. > :23:17.in the past, but on a night like this, you can see why so many
:23:18. > :23:35.It started late morning and went on right through without a break
:23:36. > :23:45.Nobody became tired and emotional or disgraced themselves, and I bet
:23:46. > :24:02.And there's more of his foodie adventures next week.
:24:03. > :24:05.Rick watched how the locals baked the music paper bread,
:24:06. > :24:07.and I'm going to show you another traditional Sardinian recipe that
:24:08. > :24:22.This is the bread here. Have you ever tried this? I haven't. It looks
:24:23. > :24:29.a bit like a proper Dom. It is crisp bread. -- a proper Dom. Another
:24:30. > :24:37.Sardinian speciality is this lovely Bottarga. The salt and press it. It
:24:38. > :24:46.is packed with flavour. It's just delicious. They call it kind of like
:24:47. > :24:54.Sardinian gold. Can you touch it? I want to smell it! You're going to
:24:55. > :24:58.eat it in a minute. Am I?! Cool! It is a real speciality, it is almost
:24:59. > :25:04.like the travels of the sea, they say. Anyway, let's get on with it.
:25:05. > :25:09.For this recipe, it's a very, very simple salad, lots of fresh veg and
:25:10. > :25:13.fennel and broccoli, we're going to make a local dressing for the
:25:14. > :25:19.Bottarga. Some lemon and garlic, and it's going to be delicious -- a
:25:20. > :25:23.little dressing. Let's talk about you, Gemma. Congratulations on being
:25:24. > :25:28.part of one of the biggest, arguably the biggest TV shows. Thank you.
:25:29. > :25:32.That's amazing. My daughter is such a fan. She had a Game of Thrones
:25:33. > :25:36.sleepover with all of her mates. She's only 15. She doesn't like the
:25:37. > :25:40.idea of me watching it. Now I've caught up with the Rhys Evans, and
:25:41. > :25:44.now I know why. You can't watch it together! I can't watch it with my
:25:45. > :25:54.mum -- I have caught up with season seven. Is pretty gripping. Back to
:25:55. > :25:56.the first there is and started watching it from the beginning again
:25:57. > :25:59.just to catch up. Every time I watch it there is something different.
:26:00. > :26:03.It's just brilliant -- I went back to the first series. I caught this
:26:04. > :26:09.brilliant thing on YouTube last night Weiyuan Lu of the hour the
:26:10. > :26:14.rating over the top of it -- where you and Alfie Allen. That's quite
:26:15. > :26:20.well-known unfunny, I had a lot of fun doing it -- well known and
:26:21. > :26:23.funny. He plays your brother in it. Before this show started, you
:26:24. > :26:27.started off in comedy, which is a far cry. I've seen your comedy as
:26:28. > :26:33.well. You describe it is like Mary Poppins... A potty mouth Mary
:26:34. > :26:37.Poppins is how she has been described. She's very prim and
:26:38. > :26:42.proper that very incongruous in what she is discussing. You did that in
:26:43. > :26:46.Edinburgh. I did it in Edinburgh and did a radio show as well, a chat
:26:47. > :26:51.show, which we are hoping to do more of. Is that something you are going
:26:52. > :26:58.to keep going? I like to. I've been very lucky to have a lot of acting
:26:59. > :27:07.work recently, so the comedy has taken a back-seat. Are you going to
:27:08. > :27:11.Edinburgh? My husband and son are there now. I'm going to jump on a
:27:12. > :27:18.plane and go and catch them. Have you been? Edinburgh Fringe? No, I
:27:19. > :27:21.haven't... In university all of my friends used to go up, but they
:27:22. > :27:30.didn't invite me! I just stayed at home. Is that something you're going
:27:31. > :27:34.to go back to? I managed to do a lot of comedy is well on the TV, which
:27:35. > :27:40.is nice. I've just done a Netflix series. There is a swear word in
:27:41. > :27:46.aid, so I won't use that. In the end of the blank world, use your
:27:47. > :27:54.imagination! Netflix and Channel 4, it is a darkly, it detectives coming
:27:55. > :27:58.of age drama. I do get to straddle both comedy and drama in my
:27:59. > :28:02.professional life, which is nice. But I haven't done stand-up for
:28:03. > :28:07.quite a whilst point you are known for very strong leading roles,
:28:08. > :28:13.argue? Are barely recognisable. I'm not grubby and muddy! Presumably
:28:14. > :28:18.when you walk down the street, do you get stopped? Very ready. I get
:28:19. > :28:24.the odd double-take. Or people will say hello to me. I was in John Lewis
:28:25. > :28:32.looking for baby prams... The chap went, oh, he! Then he went, oh, hey,
:28:33. > :28:37.sorry... I think he thought that I was a friend and then he realised
:28:38. > :28:42.why he recognised me. That must be a godsend. That was nice, we had a
:28:43. > :28:46.nice chat. For you as an actress in such a big role, you wouldn't be
:28:47. > :28:50.able to have a normal life. I have a very normal existence, and I like
:28:51. > :28:55.that. It's nice to be able to just go about things. Because I know that
:28:56. > :28:58.some of my fellow actors are very recognisable now, it's quite
:28:59. > :29:01.difficult for them. Obviously it is a wonderful by-product of being on
:29:02. > :29:08.the best show in the world. Shore. When you got that part, I also read
:29:09. > :29:13.about how you did the audition. Oh, are we allowed to talk about that on
:29:14. > :29:17.Saturday morning TV?! No, I don't think we should! But it was
:29:18. > :29:21.interesting. It was a front foot a bunch of stuff that I had to do for
:29:22. > :29:25.it. How was it when you got that role was like did you know what you
:29:26. > :29:29.were entering into? No, I had watched the first series as research
:29:30. > :29:39.from my audition, thinking I wasn't going to get it. A big HBO series.
:29:40. > :29:43.At that time in my career, I was doing a bit of comedy on TV and that
:29:44. > :29:45.was it. I was in a comedy cars in three different TV show. The casting
:29:46. > :29:48.director on that was the same as Game of Thrones. He said, you might
:29:49. > :29:51.be right for it. I was in the right place at the right time. I was
:29:52. > :29:55.desperate to get into some drama, it was serendipity. Obviously, it's
:29:56. > :29:59.amazing to be a part of that. But how does that pan out for the next
:30:00. > :30:04.30 years? Presumably, this is your career defining moment already? , I
:30:05. > :30:08.don't know! That's a bit deep on is that the morning, sorry! I don't
:30:09. > :30:11.think ahead, maybe I should -- on a Saturday morning. I think it's a
:30:12. > :30:16.wonderful moment, but hopefully there be many more moments. As I
:30:17. > :30:23.say, I do lots of other bits and pieces. Oh, you were great in
:30:24. > :30:28.getting? I am. I'm going to recap on this recipe, in case nobody has
:30:29. > :30:33.caught up on what I'm doing. I have got some raw celery, raw fennel, I
:30:34. > :30:36.have an artichoke which I will thinly slice. Cooked broccoli is
:30:37. > :30:41.going in there. These is the clever bit. This is the Bottarga with some
:30:42. > :30:45.smash tomatoes and a bit of basil. I have got a bit of lemon and garlic.
:30:46. > :30:51.That's pretty much it. And some olive oil, obviously. Just a nice
:30:52. > :30:58.pick and loose dressing. You wouldn't be eating a chunk of that
:30:59. > :31:04.the Targa? Well, you can. -- the Bottarga. Traditionally you can wife
:31:05. > :31:08.it thinly. A bit like fish jerky? -- you can slice it thinly. People eat
:31:09. > :31:15.it like salami. I'd like it grated finely. You get the taste... Is it
:31:16. > :31:21.quite pungently fishy? It has got a really kind of bitter after taste.
:31:22. > :31:25.It is a pleasantly bitter aftertaste stop Rio sounds delicious. For
:31:26. > :31:26.people who have been on another planet, how would you sum up Game of
:31:27. > :31:38.Thrones? Somebody said it is like Sopranos
:31:39. > :31:44.with swords which I quite liked them a lot of political and family issues
:31:45. > :31:49.going on. It's quite difficult to sum up! Sopranos with swords, I like
:31:50. > :31:59.that. Obviously if people haven't seen it, it's not too late to catch
:32:00. > :32:05.up. You can get it all on Now TV and other channels are available! And it
:32:06. > :32:12.is on Sky Atlantic as well. This is reasonable, love the celery leaves.
:32:13. > :32:18.It looks mega healthy. It is terribly healthy and very messy! It
:32:19. > :32:28.looks like my kitchen when I try to cook! Do you cook a lot? I try to!
:32:29. > :32:33.But I'm very safe. I can do children's food. Are you getting
:32:34. > :32:40.into the whole idea of that? Just a lot of fish fingers and ketchup! You
:32:41. > :32:48.can't go on this show and tell us that! I do try to cook. I never know
:32:49. > :32:57.what to do with herbs, how they mix. I just default to coriander. I love
:32:58. > :33:02.coriander but I hate parsley. Which was in this recipe originally so I
:33:03. > :33:11.took it out. Thank you! A bit more of that. Tucked in. It looks very
:33:12. > :33:17.difficult to eat on TV! It's going to end on this! To write a bit of
:33:18. > :33:23.the source and see if you can taste the bottarga. What would you put
:33:24. > :33:35.with this? It is quite green so I would go with a Vino Verde from
:33:36. > :33:40.Portugal. Sauvignon would also go with this. But the Vino Verde is
:33:41. > :33:44.very light and low alcohol, perfect to rinse the mouth with the garlic
:33:45. > :33:54.and really fresh and a summary wine. It's amazing. You have that funny
:33:55. > :33:58.look... How do you not look like you are overly enthusiastic on TV but it
:33:59. > :34:07.is genuinely delicious! I look like I'm lying! There was a little pause!
:34:08. > :34:10.This don't forget, you need to vote for Gemma's heaven or hell.
:34:11. > :34:13.So, what will I be making for Gemma at the end of the show?
:34:14. > :34:17.I'll gently simmer trout in butter and stock,
:34:18. > :34:19.then add in some prawns and then make a coriander, aubergine
:34:20. > :34:22.and coconut milk broth and serve the trout and prawns on top
:34:23. > :34:24.and garnish with coriander and basil.
:34:25. > :34:29.I'm going to make you an apple and raspberry gratin
:34:30. > :34:36.First I'll make a puree with cooked apple, then I'll saute more
:34:37. > :34:38.apple with raspberries, spoon over a rich, creamy vanilla
:34:39. > :34:41.custard gratin and top with polenta crumble.
:34:42. > :34:46.And don't forget, Gemma's fate is down to you at home!
:34:47. > :34:52.You've still got around 25 minutes left to vote
:34:53. > :34:55.Just go to the Saturday Kitchen website now.
:34:56. > :34:58.We'll find out the result at the end of the show.
:34:59. > :35:01.Now it's time to catch up with the truly marvellous Mary Berry.
:35:02. > :35:03.Making a couple of classics today ? a pavlova and
:35:04. > :35:50.You need two red peppers, roughly chopped into life sized pieces. Now
:35:51. > :36:07.the magic part of the recipe. As you put all the vegetables in and
:36:08. > :36:17.you rub the olive oil, and my hands are clean.
:36:18. > :36:33.Put in the two cloves of chopped garlic and some thyme.
:36:34. > :36:43.Add the sausages to the bag. And in those two tablespoons of olive oil.
:36:44. > :36:52.Then you want to hold the top of the bag and tip all of it until it is
:36:53. > :37:01.all well covered. You will need your biggest roasting tin for this. I'm
:37:02. > :37:14.going to cook that at 200 degrees for about 35 or 40 minutes.
:37:15. > :37:16.When the sausages are brown, turn them over.
:37:17. > :37:18.And for a bit of extra flavour add 200ml of white wine,
:37:19. > :37:25.continue to cook at the same temperature for another 20 minutes.
:37:26. > :37:30.Well, it's had its time, let's have a look.
:37:31. > :37:39.You want to have everybody absolutely ready to come and help
:37:40. > :37:42.themselves and you can really see why this is one of my favourites.
:37:43. > :37:53.All the washing up I've got is one tin.
:37:54. > :37:56.Of course, the market is full of ideas for sweet things too
:37:57. > :38:00.and I always keep my eyes peeled for the ingredients for one of my
:38:01. > :38:09.You know, I get more letters, e-mails and questions about how
:38:10. > :38:16.to get success with a meringue than anything else.
:38:17. > :38:18.And I have a foolproof way that will give you success every time
:38:19. > :38:26.So, first of all, I'm going to separate the eggs.
:38:27. > :38:36.I've got three eggs here and they're nice and fresh.
:38:37. > :38:40.The secret is to whisk on full speed whether you're using a big mixer
:38:41. > :38:43.like this or a hand-held one or even...
:38:44. > :38:45.When the egg whites start to look like cloud, add
:38:46. > :38:48.175g of caster sugar - a spoonful at a time.
:38:49. > :38:57.Keep your mixer on full speed until the meringue is stiff.
:38:58. > :39:10.Now, as it's a pavlova, I want to make it nice
:39:11. > :39:12.and marshmallow-y in the middle and to do that you add
:39:13. > :39:17.So mix a level teaspoon of cornflour and a teaspoon of white wine vinegar
:39:18. > :39:24.together and then fold it into the meringue.
:39:25. > :39:27.Take a baking sheet topped with baking paper with a 20
:39:28. > :39:32.I'm being very careful to keep it within that pencil circle
:39:33. > :39:34.because that is the shape that I want.
:39:35. > :39:44.And if you have children or grandchildren who enjoy cooking,
:39:45. > :39:55.let them do something like this, perhaps for Sunday tea.
:39:56. > :39:58.Turn down the preheated oven from 140 degrees fan to 130 degrees.
:39:59. > :40:05.Once it's cooked, the key is to turn off the oven and leave
:40:06. > :40:11.the pavlova inside to cool for a good two or three hours.
:40:12. > :40:15.I've got 225g of beautiful blackcurrants
:40:16. > :40:28.And then I've got some blackberries, as well.
:40:29. > :40:45.And stir gently until all the sugar has melted.
:40:46. > :40:49.Then turn off the heat and add the 175g of blueberries.
:40:50. > :40:51.And leave it to cool completely before adding
:40:52. > :41:00.And then, to make it really special, a little bit of cassis.
:41:01. > :41:07.Once the pavlova has cooled, it's time to bring this
:41:08. > :41:13.Well, that's just as I wanted it to be.
:41:14. > :41:17.That very, very pale sort of creamy colour and it is...
:41:18. > :41:44.That looks pretty good, doesn't it?
:41:45. > :41:54.And it is the most perfect thing to serve at any celebration.
:41:55. > :41:59.Still to come on today's show: Nigella Lawson shows us her recipe
:42:00. > :42:04.She roasts beef short ribs in a hoisin sauce and serves
:42:05. > :42:11.And, it's almost omelette challenge time!
:42:12. > :42:14.So, in honour of Game of Thrones star Gemma
:42:15. > :42:17.can both chefs brace themselves, as the omelette challenge is coming!
:42:18. > :42:26.Will they make omelettes so good that I'll Dire Wolf
:42:27. > :42:33.them down with Greyjoy, or will they prove they know nothing
:42:34. > :42:38.and simply fail and hit a wall and leave the plate Stark?
:42:39. > :42:44.And will Gemma get her food heaven - butter poached trout and prawns
:42:45. > :42:48.Or food hell - apple and raspberry gratin with a polenta crumble?
:42:49. > :42:51.There's still a chance for you to vote on the website,
:42:52. > :42:53.and we'll find out the results later on!
:42:54. > :43:06.Where do you think it's going? I really hope it is heaven. Maybe
:43:07. > :43:08.people want to see me throw up! That would be funny! Not nice, obviously.
:43:09. > :43:14.We're doing duck egg en cocotte with wild
:43:15. > :43:34.I eat it at home. Almost one of those, you get in late, doesn't
:43:35. > :43:38.state long. -- take long. They are traditionally baked in a pot but we
:43:39. > :43:44.will chuck it into the middle of the table and everybody can get stuck
:43:45. > :43:50.in. And we are serving this with house bread. It's kind of like a
:43:51. > :44:02.naan bread. But we cook it on a flat stone. Yoghurt, baking flour, a bit
:44:03. > :44:09.of salt. Do you want them little? Yes, like big crumpet size. We
:44:10. > :44:18.obviously know you from Duck And Waffle. Still going well? It is.
:44:19. > :44:23.It's still baffles me it is so rammed over the weekend. I'm
:44:24. > :44:29.surprised how busy you are in the early hours of the morning. We are
:44:30. > :44:32.in Liverpool Street. We basically built a glass box on top of a
:44:33. > :44:40.skyscraper so you can watch the sunrise! You make it sound romantic.
:44:41. > :44:48.I'm a romantic kind of guy. And you have opened a second restaurant? The
:44:49. > :44:54.little sister, the fast, casual version, no reservations, no longer
:44:55. > :45:03.queues, definitely not 24 hours. It is duck focused, a lot of, hopefully
:45:04. > :45:09.creative, duck dishes using tongues and gizzards. Very oriental? It is a
:45:10. > :45:13.bit. We have done a few things in China and Hong Kong pulls up they
:45:14. > :45:21.seem to like is. You went over there? We did taste of Hong Kong.
:45:22. > :45:26.That sounds glamorous. It is similar to London but it is not, I don't
:45:27. > :45:31.know what they like about it so much, we have a following of young
:45:32. > :45:35.Chinese millenials who is a lovely things about us.
:45:36. > :45:41.Is it a big departure from what you were doing, the new restaurant? It's
:45:42. > :45:45.just very different. We are in the West End. You have this little
:45:46. > :45:50.sister, they are very different restaurants and cooking styles, it
:45:51. > :45:53.is trying to manage everybody's expectations and experiences. Do you
:45:54. > :45:57.split your time running between both sides? Yes, initially it was very
:45:58. > :46:02.heavy on the new place to make sure that would work nicely. Now I'm
:46:03. > :46:07.going back to the Heron Tower, it's nice to stay in touch with both
:46:08. > :46:11.places. You have done a few pop-ups recently, having to? You're looking
:46:12. > :46:14.at another venture, is that right? Yes, that was to introduce a new
:46:15. > :46:21.idea that I wanted to start next year. Kind of a neighbourhood cafe.
:46:22. > :46:23.Some sort of Middle Eastern influences, great breakfasts
:46:24. > :46:29.throughout the day into lunch and dinner, very simple but humble and
:46:30. > :46:35.just totally great food, loads of ceramics, that kind of stuff. So you
:46:36. > :46:43.are doing all day dining? Yes, but not 24 hours. And trying to get away
:46:44. > :46:48.from that central London staff and do stuff a little bit different.
:46:49. > :46:51.Especially when I used to live in London, neighbourhood restaurants
:46:52. > :46:56.were on the rides. And now I guess people come home from work and they
:46:57. > :47:01.don't want to traipse back into the city. Absolutely. You know, I think
:47:02. > :47:05.there is a change in that. It's really hard to open a restaurant in
:47:06. > :47:10.central London. It is a massive commitment, it's massively
:47:11. > :47:16.expensive. There are lovely parts that don't get a look in the. Back
:47:17. > :47:23.with the recipe... Onions, shallots, garlic. Very traditional white wine
:47:24. > :47:29.sauce if you like. Onions, shallots, garlic, thyme, bay leaf, mushrooms,
:47:30. > :47:33.white wine, in with a cream. Reduce that by about half, then you crack
:47:34. > :47:39.the eggs straight in and let them bubble away for a minute or two,
:47:40. > :47:45.cheese on top. It is still soft and crisp and creamy. I'm frying this.
:47:46. > :47:50.It's an incredibly simple recipe. I think it's nice to show something in
:47:51. > :47:53.real time. We have met the bread and let that prove -- we have made the
:47:54. > :47:56.bread. But apart from that, role that the bit you know, put some
:47:57. > :47:58.stuff on top... And if you'd like to try Dan's
:47:59. > :48:01.or any of our studio recipes, then visit our website -
:48:02. > :48:15.bbc.co.uk/saturdaykitchen. Also, duck eggs are just great.
:48:16. > :48:19.Those massive yolks. Let's be honest, the best part of the egg is
:48:20. > :48:27.the joke. I do struggle with the white. It is very, very tough. So,
:48:28. > :48:32.where did the kind of dark theme come from? Was that originally your
:48:33. > :48:39.idea? Do you particularly love dark? With the new place, we are using
:48:40. > :48:43.duck leg in waffles. We wanted to celebrate the whole bird and use the
:48:44. > :48:50.legs but also the bits... You know, we are doing duck tongues. We are,
:48:51. > :48:55.it is a bit Chinese, we are frying them with spices. We are doing
:48:56. > :48:59.things that are bit cliche, a duck burger and sandwich, things like
:49:00. > :49:04.that. Duck is great. There is this weird thing that it have to be
:49:05. > :49:09.expensive. That's kind of your background. You were classically
:49:10. > :49:13.changed so much rain. When did you get into this more informal dining
:49:14. > :49:20.-- you were classically trained. That's a really good question,
:49:21. > :49:23.because I don't really know... You know, I guess without being
:49:24. > :49:26.disrespectful, it was a bit of boredom, when you are doing your
:49:27. > :49:32.apprenticeship and its meticulous, you have to do things a certain way.
:49:33. > :49:35.If you do a coq au vin and it's not served with mushrooms... I just
:49:36. > :49:39.think there was an opportunity five or six years ago that that would
:49:40. > :49:43.change. Restaurants were getting more interesting. Chefs were getting
:49:44. > :49:49.more creative. There's nothing that we do or I do... You know, it's
:49:50. > :49:56.just, you know, it is well braised meat, we mixed the two together, it
:49:57. > :50:00.was a bit different. If you are a young aspiring chef, it's a nice
:50:01. > :50:03.thing to do, do the classical training and realise how a good dish
:50:04. > :50:09.is created, is that training and make it your own. You can pair it
:50:10. > :50:13.down and change it in some way. If you haven't got that foundation,
:50:14. > :50:18.it's difficult to understand. In that sense I've been lucky to work
:50:19. > :50:21.in those traditional places. The great thing for young chefs now,
:50:22. > :50:25.there are so many different places you can go... London is packed. In
:50:26. > :50:31.fact, the whole country is packed with restaurants. It's brilliant,
:50:32. > :50:34.it's so much more accessible. It's no longer, you know, unachievable
:50:35. > :50:39.for people who haven't got money. You can go to great places and not
:50:40. > :50:44.have to spend so much money. E-on, used by making the most of your trip
:50:45. > :50:51.over here. I have. You went out Thursday and last night and you are
:50:52. > :50:54.going out tonight?! You what always looking a bit early for things as
:50:55. > :51:10.well, research and development! Right, what else have we got to do,
:51:11. > :51:14.Dan, is that it? We want to get the cheese melted, but whilst keeping
:51:15. > :51:22.the jokes nice and soft. As you tucked into it, it makes the sauces.
:51:23. > :51:31.You are probably not going to be in runny duck egg? With -- would
:51:32. > :51:37.anybody be?! You need to get voting if you want Gemma to face her food
:51:38. > :51:43.heaven or food hell. It is neck and neck at the moment. Is it, really?
:51:44. > :51:51.I'm not making it up! How is this happening to me?! Looking good? Yes,
:51:52. > :51:55.they look good. Loads of fresh chives. I'm a bit addicted to
:51:56. > :52:00.tribes. I don't know why. They are just easy, aren't they. You've got a
:52:01. > :52:06.slight onion taste. But they are not overpowering anything. Shall we cut
:52:07. > :52:07.these little bit? It's like a beach towel!
:52:08. > :52:22.LAUGHTER Depends what kind of beach you're
:52:23. > :52:27.going to! A very small one! Bread... OK, that looks amazing. Remind us
:52:28. > :52:37.what that's called, Dan? Baked mushrooms en cocotte with chives and
:52:38. > :52:44.fresh mushrooms. Delicious! OK, try not to drop it. I've very kindly put
:52:45. > :52:48.it on a really slightly bored! This is very hot, don't touch it,
:52:49. > :52:56.obviously other than putting it in your mouth!
:52:57. > :53:01.Try the bread... That sauce is delicious. Wants the egg breaks into
:53:02. > :53:07.it, you just scoop it up with the bread, for me that's what it's all
:53:08. > :53:12.about. We did that in seven or eight minutes. I did this in a six minute
:53:13. > :53:17.dish a couple of years ago. It shows you how tasty you commit food in
:53:18. > :53:21.such a short space of time. It is accessible ingredients as well, you
:53:22. > :53:29.don't have to have a lot. What are we drinking with this, Sam? It is
:53:30. > :53:35.very luxurious and quite creamy. Oh, wow, it's amazing! You've got to
:53:36. > :53:40.make noises every once in a while! The key thing here is that you need
:53:41. > :53:45.a wine with acidity. This is the Brancott estate pinot noir. It is ?9
:53:46. > :53:49.89 from Majestic. You could go with the white. You do need something
:53:50. > :53:52.with that acid. But with the dominant flavour being the world
:53:53. > :53:56.mushrooms in the travel, I thought it would be really interesting. You
:53:57. > :54:02.have got the savoury note on some oak and some spice. It picks up the
:54:03. > :54:08.savoury notes from the dish. I thought it would go with the red. I
:54:09. > :54:16.love a pinot noir! It tastes initially like it. And if it is
:54:17. > :54:20.opened, or not? Pinot is quite a light skinned juicy berry with lots
:54:21. > :54:25.of red fruit. Anything that is exposed to earn will soften. So it
:54:26. > :54:29.will, of course. -- exposed to the air. The key thing is the acid which
:54:30. > :54:36.cuts into the cream and the savoury notes from the oak and the buried
:54:37. > :54:43.that goes with it. -- and the berries. The red wine transform it
:54:44. > :54:45.into a night-time dish. You can sit by the fire with a bottle of red.
:54:46. > :54:48.Don't share it! It's now time for a tasty recipe
:54:49. > :54:52.from Si and Dave, The Hairy Bikers! They are making 'moules
:54:53. > :55:05.a la bordelaise'. In the best of British kitchen, we
:55:06. > :55:10.are going to be cooking Elizabeth David's moules a la bordelaise is at
:55:11. > :55:17.the first ever dish that I made for my mum, with a lot of help from my
:55:18. > :55:22.copy of the totally brilliant French Country Cooking. This simple country
:55:23. > :55:28.dish is one of my favourites and has certainly stood the test of time.
:55:29. > :55:32.These books are very prescriptive. The way that you kind of laser stuff
:55:33. > :55:36.out. It's not in the way that we think, but the list of ingredients,
:55:37. > :55:42.it's part of the text. She wanted to be a cook of the people. She wasn't
:55:43. > :55:48.elitist. She believed that good, exciting food should be available
:55:49. > :55:55.for everybody. There we go. These are the mussels. A glass of white
:55:56. > :55:59.wine. In a small pan, melt one ounce of butter, and then two chopped
:56:00. > :56:04.shallots and a pound of tomatoes cut up. Use the flesh. Don't use the
:56:05. > :56:08.seeds and their watery bits in the middle is the yellow basically you
:56:09. > :56:15.want them seeded and skinning, just the flash. These are nice tomatoes.
:56:16. > :56:18.What will happen is that when you of the mussels, they start to open.
:56:19. > :56:23.Then the bit that has the flesh, we are going to keep it. The shell that
:56:24. > :56:29.doesn't, we will take it off and discard. Just half shells, I think.
:56:30. > :56:35.You, mate, exactly that. You see, it's opened up. -- yeah, mate. That
:56:36. > :56:44.one you discard, this one you keep because the mussel is sat there in
:56:45. > :56:49.its lovely shell. This is a laborious process. These are so, so
:56:50. > :56:55.beautiful, these mussels. This dish looked simple. It's very pure. I
:56:56. > :56:58.know it's going to be delicious. That's the thing. It doesn't need to
:56:59. > :57:04.be complicated to be delicious, does it? Really, I think Elizabeth David,
:57:05. > :57:08.it was a life in cookbooks, it was a life lived, a life put down for
:57:09. > :57:13.everybody's benefit. It was a life spent in food. That is what her
:57:14. > :57:18.cookbooks said to a lot of generations that had been through a
:57:19. > :57:22.pretty tough time, through the wall. They needed to be given permission
:57:23. > :57:26.to enjoy food. Food was basically force of five full. Somebody came
:57:27. > :57:30.along and said, there's more to it than that -- but was basically for
:57:31. > :57:41.survival. We are going to add that to our border -- bordelaise sauce.
:57:42. > :57:43.She doesn't tell you how to do it, but judging by the scale of the
:57:44. > :57:59.mussels, it needs to be pretty fine. A good knob of butter in the pan. 25
:58:00. > :58:03.grams. So, couple of handfuls of breadcrumbs in some milk and throw
:58:04. > :58:10.in a bit of parsley -- soak a couple.
:58:11. > :58:21.In a small pan, melt one ounce of butter, two chopped shallots. You've
:58:22. > :58:26.done that. Add ?1 of tomatoes. -- add onelbs of tomatoes. Now we just
:58:27. > :58:29.bumble in the breadcrumbs. This is the key, you have to strain it. The
:58:30. > :58:35.breadcrumbs is like a bit of a thickness. Your handful can be as
:58:36. > :58:41.big as your hands or as small as them. A handful of parsley here.
:58:42. > :58:47.Shall I stick it in? Yeah, stick it in. Look at that. Now it's going to
:58:48. > :58:50.come to life. Look at those colours. Stir the sauce in the tomatoes and
:58:51. > :58:56.then add a little of the strain sauce from the mussels and it is but
:58:57. > :59:05.of grated lemon peel. When that goes in, that is epic! It just goes, will
:59:06. > :59:12.shut! You have got the mussel juice. Look, case that, it needs a touch
:59:13. > :59:17.more seasoning. -- taste that. Dead pure, beautiful. Tomatoes go on for
:59:18. > :59:22.ever. You need the citrus. The mussel juice goes in with the lemon.
:59:23. > :59:26.Should I? Please. Look at that. Go on, mate.
:59:27. > :59:37.Gosh. She doesn't say how much. One, two, three. And then stir it in.
:59:38. > :59:44.Now, what you have done is youth pushed that fish flavour back in. --
:59:45. > :59:52.you have pushed. Dave, give us another spoon. That looks good.
:59:53. > :00:00.Oh, beautiful. It's epic. Now, pour the sauce over them. And simmer for
:00:01. > :00:04.three or four minutes until the mussels are hot. She says, messy to
:00:05. > :00:08.eat but a dish with character. You know it's going to be messy because
:00:09. > :00:14.you need raw hands in there to scoop them. This is so good! -- you need
:00:15. > :00:17.your hands. Just literally, just like that... What's great, when you
:00:18. > :00:24.put all of those moments together, you start to get a real sense of the
:00:25. > :00:26.dish, the smell of the mussels, sea. And all of those lovely fresh
:00:27. > :00:32.ingredients. That big hit of Severus. I think we should...
:00:33. > :00:37.Lovely! -- the big hit of citrus. Straight onto the table with a bit
:00:38. > :00:42.of French bread. Loads of Brett and butter. It looks good! It smells
:00:43. > :00:56.amazing. That's it. Can you imagine in the
:00:57. > :01:03.50s after those years of austerity, having this, it is like a cancan on
:01:04. > :01:10.your tonsils! That is a seriously good recipe. It is very pure
:01:11. > :01:16.tasting. It tastes what you imagine it would through your telly. I think
:01:17. > :01:18.Elizabeth David is alive and well in that pan! That is what I love about
:01:19. > :01:22.it epitomises her, fabulous. And that's it - the heaven
:01:23. > :01:27.and hell vote is now closed. We'll reveal what you've chosen
:01:28. > :01:32.at the end of the show. Right, let's get some
:01:33. > :01:51.calls from our viewers. First up is Sandra from Marlow.
:01:52. > :02:00.Hello? Hello. Is anyone there? We're going to go instead to Doug from
:02:01. > :02:12.Hastings. What is your question? I've got crabs, what would you do
:02:13. > :02:18.with fresh crabs? I would do it with a bit of fennel and coriander or
:02:19. > :02:25.toasted with mayonnaise. Quite straightforward. Don't mess with it.
:02:26. > :02:32.Top tip, what would you match with that? Something from northern Spain,
:02:33. > :02:42.really crisp and peachy fruit. Even with the chilli? Yes. You put some
:02:43. > :02:51.tweets. Think about has home-grown courgettes, do you have any ideas? I
:02:52. > :02:57.was thinking of frying of the garlic, and finish them with loads
:02:58. > :03:06.of herbs, mint and parsley. It is like a braised courgette. Very nice.
:03:07. > :03:10.I would have something like a Chenin. I also have a lot of
:03:11. > :03:20.courgette so I will give that a whirl. What about a pickle? Yes. It
:03:21. > :03:23.would last all year. The asks, how can you guarantee getting scotch
:03:24. > :03:29.eggs with firm whites and runny yolks? Scotch eggs are my favourite
:03:30. > :03:35.thing. You have to use really good, fresh eggs. Cook them for six
:03:36. > :03:40.minutes into iced water and when you put the sausage meat on, a
:03:41. > :03:44.centimetre is perfect and you breadcrumb, deep fry for ten
:03:45. > :03:51.minutes. You do that scotch egg challenge? I've done it once. It's
:03:52. > :03:58.very scary! Did you win? No! We have got Sandra back. We had a little
:03:59. > :04:08.malfunction there but you are on now, what is your question? I've got
:04:09. > :04:13.some kohlrabi, when I bit into it it was bit and Woody, should I have
:04:14. > :04:19.cooked it first? Should she be cooking it? I think repealing it is
:04:20. > :04:26.a good start and then thinly sliced and a bit of cease and olive oil and
:04:27. > :04:29.some lemon juice and mint and a bit of ricotta. Just wafer thin? Yes.
:04:30. > :04:35.That sounds brilliant. That's it, time for the omelette
:04:36. > :04:39.challenge, no, relaxed! Time now for one
:04:40. > :04:45.of our foodie films. All the crew are running because I
:04:46. > :04:47.got it wrong! This week, Saturday Kitchen
:04:48. > :04:49.chef Rosie Birkett went to explore the curious world
:04:50. > :04:57.of ice cream making. In recent years modern chefs have
:04:58. > :05:00.been doing innovative things that have totally changed the way we
:05:01. > :05:07.experience food so I have come to Bermondsey in London to someone who
:05:08. > :05:12.are pushing the boundaries for what they call multisensory experience.
:05:13. > :05:21.Hello, Sam. What do you do? We have been called many things, food Smith,
:05:22. > :05:27.but for us we like to put a smile on faces using food. And what are you
:05:28. > :05:31.working on? A whole host of projects, everything from sausage
:05:32. > :05:41.salad to ice cream flavours inspired by top attractions in London. Look
:05:42. > :05:46.at that! This is so great, talk me through this. We make jellies for
:05:47. > :05:52.photo shoots and product launches, birthday parties to one-off events.
:05:53. > :05:58.I can't stop looking at this, what is going on? This is our breakfast
:05:59. > :06:02.in a jelly, it's not actually a fried egg, with a passion fruit
:06:03. > :06:09.jelly and a coconut jelly is the yolk and white and underneath the
:06:10. > :06:14.rest of breakfast sausage and eggs. And you mentioned ice cream, do you
:06:15. > :06:19.also do that? Absolutely, I can show you how to make it. So let's do it.
:06:20. > :06:25.We are making an ice cream inspired by the London dungeon. We have a
:06:26. > :06:31.smoked charcoal ice cream. To get it in rehab other activated charcoal,
:06:32. > :06:37.micro ground chuckle made from coconut butters. This has been
:06:38. > :06:41.around for hundreds of years. It was used as a health product to help
:06:42. > :06:51.settle your stomach. And teeth whitening. Absolutely. To lift the
:06:52. > :06:56.smoky flavour we are adding liquid smoke, super concentrated and very
:06:57. > :07:03.strong. Three drops to flavour the whole ice cream for a litre. That's
:07:04. > :07:07.all you need. In true British summer Time style the heavens opened in
:07:08. > :07:16.time for our ice cream so what makes that the London Eye? It is inspired
:07:17. > :07:26.by the sunset and it changes as you eat it. This is the charcoal one and
:07:27. > :07:34.I want to try it now. Thank you. That is so interesting. I wasn't
:07:35. > :07:38.sure how the smoke would work when we were doing it but it is really
:07:39. > :07:43.nice and gentle and it lingers on the palate. I hope you're feeling
:07:44. > :07:45.inspired. I would love to come and join you but I might have to stay
:07:46. > :07:55.here to test other flavours! That is why we do rehearsal! Thank
:07:56. > :08:05.you for that, we have been inspired with this Game of Thrones inspired
:08:06. > :08:14.ice cream with lemon cake, snow on the top, a lot of red sauce, a bit
:08:15. > :08:25.of Rosberg Fiore, that is the blood! -- a lot of raspberry.
:08:26. > :08:38.Lovely. It's interesting. I like that. It's like brown bread ice
:08:39. > :08:44.cream. I like that I don't know if I like the raspberry sauce. It is the
:08:45. > :08:54.cake that is throwing me off. Other than that it is a triumph! Can I
:08:55. > :08:55.give you that? I'm now moving here properly because it's time for the
:08:56. > :09:06.omelette challenge. Do you think you can beat that? No,
:09:07. > :09:12.he has been practising. Where do you want to be, Ian? I'm quite
:09:13. > :09:17.competitive so I would like to knock off Theo. A competitive chef, how
:09:18. > :09:20.novel! You both know the rules -
:09:21. > :09:24.you must use three eggs, but feel free to use anything else
:09:25. > :09:26.from the ingredients in front of you to make them
:09:27. > :09:50.as tasty as possible. Ian is going for the one handed
:09:51. > :10:05.approach. And seasoning, that's nice.
:10:06. > :10:16.I'm over here, I will try yours first. I thought that was quite
:10:17. > :10:27.quick. It looks good. He is so nice! Delicious. What is that? It is an
:10:28. > :10:32.omelette with an extra egg. You have managed to keep the white separate
:10:33. > :10:42.from the yolk. That is shocking! It's terrible! LAUGHTER
:10:43. > :10:55.Right, Ian. Am I on the board? This bit, maybe. If you were served that
:10:56. > :11:02.in a restaurant you would kick off. It is egg yolk with whites of
:11:03. > :11:07.scramble... You will have to come back! That is shocking! Dam, do you
:11:08. > :11:14.think you are beating your time? I don't know. You did. You are
:11:15. > :11:20.somewhere around here. So, will Gemma get her food heaven -
:11:21. > :11:26.butter poached trout and prawns Or food hell - apple and raspberry
:11:27. > :11:30.gratin with a polenta crumble? We'll find out after Nigella Lawson
:11:31. > :11:32.shows us how she makes her For me, these sing so sweetly
:11:33. > :11:50.when imbued with Asian flavours. Now, Asia is a large continent
:11:51. > :11:53.and there are rich pickings and I take full advantage of that,
:11:54. > :11:57.because I have a compulsion for buying ingredients
:11:58. > :12:00.from this part of the world, partly because they can
:12:01. > :12:02.look so beautiful. But, also because I rely on them
:12:03. > :12:11.to provide such bold flavour. We're all used to cooking with wine,
:12:12. > :12:17.in other words, grape wine, but you use rice wine in cooking
:12:18. > :12:22.and it's like a revelation. The best way I have of describing
:12:23. > :12:26.this, I suppose, would be to say it's like dry sherry mixed
:12:27. > :12:28.with a little bit of brandy, Now, what hoisin brings, is that
:12:29. > :12:42.most fashionable of tastes - umami. In other words, intense savouriness,
:12:43. > :12:44.but here, it's matched with an equally rich sweetness,
:12:45. > :12:49.so everything is balanced and to complete this,
:12:50. > :12:51.we need just a sprinkling There is a certain graphic beauty
:12:52. > :13:14.to these Flintstone hunks of meat. You don't need stock,
:13:15. > :13:23.because there's so much flavour from the short ribs,
:13:24. > :13:25.so, water, simply water. Not a secret ingredient,
:13:26. > :13:51.but a fantastic one. And now, I want fennel,
:13:52. > :13:53.I want cinnamon, I want star anise. And I do this lazily and easily
:13:54. > :14:05.with some five spice powder. Quite a lot, but the glory
:14:06. > :14:08.of long slow-cooking, And don't be frightened
:14:09. > :14:19.by the amount of chilli. This gives warmth, it's not
:14:20. > :14:26.going to blow your head off. I don't need any extra fat,
:14:27. > :14:32.but I do want the toastiness Stir everything together,
:14:33. > :14:37.just so I can get an early preview And because of the long time
:14:38. > :14:48.in the oven and the resting afterwards, you don't get any acrid
:14:49. > :14:53.hit from the garlic, This spicy bath that the beef
:14:54. > :15:18.will braise in, is scant, Slightly lower roof that stops any
:15:19. > :15:31.of this from evaporating and keeps And now, a lazy long
:15:32. > :15:37.and slow braise in the oven, After the beef ribs have had a good
:15:38. > :16:01.four hours in a really low oven, let the rich stew cool
:16:02. > :16:05.without its lid or paper covering. As soon as the ribs are cool
:16:06. > :16:16.enough to the touch, I put on my CSI gloves and tenderly
:16:17. > :16:32.remove the bone from each chunk. Put the stew in the fridge
:16:33. > :16:37.for at least a day, so that the flavours deepen and yet
:16:38. > :16:51.mellow at the same time. When you're ready to serve,
:16:52. > :16:55.lift out the now hard layer of fat Again I glove up for this and it's
:16:56. > :17:10.a job I adore doing. And all that's left to do now,
:17:11. > :17:12.is reheat the aromatic stew in an oven for about an hour,
:17:13. > :17:15.making sure it's piping The wonderful thing about my short
:17:16. > :17:28.ribs, is that because they're cooked so gently and for such a long time,
:17:29. > :17:31.is that they are meltingly soft, I think they need nothing more than
:17:32. > :17:42.a little sprinkle, some coriander. That earthiness is the
:17:43. > :17:47.perfect partner here. And a few pin pricks of sweet
:17:48. > :17:53.heat with some chilli. And, frankly, you know, I have been
:17:54. > :17:58.uncharacteristically patient. Took a long time to cook,
:17:59. > :18:01.my patience limit is reached, I'm going to treat myself
:18:02. > :18:06.to a bit now. What I like, is a spritz of sharp
:18:07. > :18:10.lime on all that rich sweetness. MUSIC: The In Crowd
:18:11. > :18:28.by Ramsey Lewis Trio. Right, time to find out
:18:29. > :18:31.whether Gemma is getting her food I'll gently simmer trout
:18:32. > :18:42.in butter and stock, then add in some prawns and then
:18:43. > :18:44.make a coriander, aubergine and coconut milk broth,
:18:45. > :18:47.and serve the trout and prawns on top and garnish with
:18:48. > :18:51.coriander and basil. You like the coconut, coriander and
:18:52. > :18:54.aubergine, all of that is your heaven.
:18:55. > :18:57.I'm going to make you an apple and raspberry gratin
:18:58. > :19:01.First, I'll make a puree with cooked apple then I'll saute more
:19:02. > :19:04.apple with raspberries, spoon over a rich, creamy vanilla
:19:05. > :19:05.custard gratin and top with polenta crumble.
:19:06. > :19:08.So, Gemma, how do you think the viewers at home voted?
:19:09. > :19:12.I really hope it is heaven. I can't even look at those apples. After it
:19:13. > :19:26.being close, it was a resounding 66% versus 34%... Heaven! And the baby
:19:27. > :19:30.comes out! Live on TV! What a story! We all might viewers, but we don't
:19:31. > :19:39.need that. And due everyone, so much! -- thank you everyone. Thank
:19:40. > :19:45.you to everybody who voted. I feel like crying with the light! That was
:19:46. > :19:54.really frightening meet. Here is some stock, a bit of fish stock. And
:19:55. > :19:58.we put lots of butter in there. This is going to be butter poached, there
:19:59. > :20:02.is a lot of flavours in here. There's enough going on. A bit of
:20:03. > :20:11.white wine, a bit white wine vinegar and all of that. Boys, OK, you guys
:20:12. > :20:15.are going to make the base of the curry, a very simple by Valkyrie. We
:20:16. > :20:20.have got coconut milk and onion with lemongrass and lime leaves -- is
:20:21. > :20:26.very simple little curry. It has a salty cake. I'll stop talking and
:20:27. > :20:31.get on with it -- salty cake. The trial point take long at all. I'll
:20:32. > :20:37.bring it up to the boil. I'll put the fish in it. Can I give it a
:20:38. > :20:46.shake like the chefs do? Yes, if you like. Oh, it's fun! What is the food
:20:47. > :20:50.like on the set of Game of Thrones? Is delicious, they really look after
:20:51. > :20:53.us. Has it got better the more famous you have got was a no, it's
:20:54. > :21:05.remained consistent, it saw ways been delicious! Really yummy, next
:21:06. > :21:08.question! I don't know what I can say, is does nice. Let's talk about
:21:09. > :21:20.some of your other things. I watched something else you were in cold
:21:21. > :21:25.Queers -- called. It was eight monologues written for BBC Four to
:21:26. > :21:30.commemorate and acknowledge the anniversary of the 1967 D Grimbo is
:21:31. > :21:36.a homosexuality. -- decriminalisation. Mark Gatiss
:21:37. > :21:42.directed the TV series, it has been on this past week. He is in
:21:43. > :21:49.Sherlock, right? He is, exactly. He is also Game of Thrones. We also did
:21:50. > :21:56.a live performance at the old Vic a couple of weeks ago to coincide with
:21:57. > :22:01.the TV broadcast. I watched you in it,. It is spellbinding. For 20
:22:02. > :22:05.minutes and are absorbed. Schumer believed you from that over the
:22:06. > :22:11.course of... We did it in a date -- pursue Mobley I know it is very
:22:12. > :22:16.clever, but it is the concentration it takes to sort of, you know, draw
:22:17. > :22:21.the audience into what it. Essentially it is a simple story.
:22:22. > :22:25.Yes, and to have all of the dynamic to make it interesting, it is quite
:22:26. > :22:29.difficult to hold an audience. It's very rare now. Since Talking Heads,
:22:30. > :22:33.it hasn't been done like that. It's a very brave thing to do. I thought
:22:34. > :22:36.it was brilliant. Then I watched the other one. The wedding speech. You
:22:37. > :22:49.could see how it was a play. Just one actor on the stage. You are
:22:50. > :22:53.not scared of these kind of gritty roles, are you? No, I'm not.
:22:54. > :23:00.Everything you do, it is so far removed from what I've met today!
:23:01. > :23:05.Oh, thanks! I'm not a groggy warrior in real life! Talking about the more
:23:06. > :23:09.side as well. You know, we spoke about it earlier. You are
:23:10. > :23:13.unrecognisable. I mean, you are fantastic make-up and what have you.
:23:14. > :23:17.How do you get in the mindset... Are you OK doing all of the work by the
:23:18. > :23:20.way?! How do you get into the mindset of somebody like that when
:23:21. > :23:27.you go in with so many preconceived ideas of the character Kwizera I
:23:28. > :23:32.watched the case when it unfold, I was provided with a lot of research
:23:33. > :23:36.materials and watch whatever I could online, documentaries made about
:23:37. > :23:40.her, books and pieces of news footage. I devoured as much as I
:23:41. > :23:43.could about her. It became apparent that it was a very complicated and
:23:44. > :23:50.very layered, interesting story with many other facets to it. Do you
:23:51. > :23:54.enjoy kind of breaking down those preconceptions and stereotypes? As
:23:55. > :24:00.an actor, it was nice to approach the role... Without... You can't go
:24:01. > :24:03.into it with too much judgment because you have to work it out with
:24:04. > :24:09.the director on the day. Obviously I've got my own ideas about it. But
:24:10. > :24:14.the version of the truth was the closest they could find, reported to
:24:15. > :24:20.be the most accurate. We talked about it and talked about it and we
:24:21. > :24:23.worked hard to make it as authentic as possible, is opposed. A lot of
:24:24. > :24:26.people came to me afterwards and said it had given them a different
:24:27. > :24:30.perspective on the story -- is opposed. It wasn't as black and
:24:31. > :24:33.white as people have bought. That must be the biggest condiment. It
:24:34. > :24:37.really was. Of course, doing something like that you're very
:24:38. > :24:43.nervous. When it was broadcast, you don't want to be vilified or judged
:24:44. > :24:48.for it. Everybody was very concerned that we respected it and treated it
:24:49. > :24:53.with the gravity that it need to be treated with. I mean, they are a
:24:54. > :24:57.Bafta winning team, the guys who were in charge of producing the
:24:58. > :25:00.writing and directing. So they know their stuff. Working with Sheridan
:25:01. > :25:05.Smith... That was incredible! We were pleased to have found that we
:25:06. > :25:09.seem to have got it right in the version that we were telling and how
:25:10. > :25:13.we handled it. Right, so, what the boys have been doing while I've been
:25:14. > :25:18.chatting... The fish has been cooked, nice and soft. In here we've
:25:19. > :25:22.got some garlic and lime leaves, lemongrass finally shredded. There
:25:23. > :25:28.is an onion in there, diced. Aubergine, which you love. Coconut
:25:29. > :25:31.milk, a squeeze of lime. Thai fish sauce, that's it, I think. We're
:25:32. > :25:34.going to finish that with some or fresh coriander and a little but of
:25:35. > :25:40.spinach and then we're pretty much done. So, Gemma, are you allowed,
:25:41. > :25:45.presumably you're not that I'm going to ask you anyway... Are you allowed
:25:46. > :25:53.to give anything away from game throws? Yes, I am! The Greyjoys are
:25:54. > :26:00.opening a business... Of course not! But you wouldn't want me to either.
:26:01. > :26:08.People always say, don't spoil it. If I actually did, you'd be gutted.
:26:09. > :26:12.I had to try. If you haven't seen it, Monday night, Skye Atlantic, 90.
:26:13. > :26:18.It must be difficult. Everybody is all over this place and whether you
:26:19. > :26:25.opt to watching it to -- 9pm. I'm going to binge watch it. You haven't
:26:26. > :26:35.watched any of it? Not yet. You had a bit of a bad time? You're still
:26:36. > :26:40.alive, still in its? -- still in it. It's finishing in series eight, is
:26:41. > :26:49.that right? That's right, or see seven part B or whatever it is. Do
:26:50. > :26:53.you guys know what happens with --? We don't, and it's quite nice, so I
:26:54. > :26:58.can't disclose anything. Now that the series has gone to air, we can
:26:59. > :27:02.talk about it more the burly. We are so thickly embargoed, that anything
:27:03. > :27:05.that you have to say you get a panic in your eyes in case you're not
:27:06. > :27:11.meant to say it. Has anybody slipped up? I don't know, actually. I don't
:27:12. > :27:17.know. If they have, it has been quickly glossed over. Sam, can we
:27:18. > :27:22.have some wine to go with this? Yes, since you asked so nicely. This is a
:27:23. > :27:27.classic match with Oriental, Asian inspired dishes. It is from
:27:28. > :27:39.Waitrose, from ?8 39. It is on offer at the moment. It is that. It is --
:27:40. > :27:41.it is that. It is dry. There is a misconception that it should be
:27:42. > :27:52.sweet -- it Cave de Beblenheim Kleinfels Riesling is. We will try
:27:53. > :28:01.the head and then, Gemma. Who hasn't got one? There you go -- we will try
:28:02. > :28:11.the heavens. Look at you, straight in there, Gemma! Don't watch!
:28:12. > :28:18.Everybody's watching! Don't watch, if a cookery show! Oh, my goodness!
:28:19. > :28:22.That's delicious! You like strong flavours, right? Absolutely lovely.
:28:23. > :28:30.You love the coriander. What's that leaf? Basil and coriander.
:28:31. > :28:31.Delicious. Thank you, everyone! Excellent, I'm happy about that.
:28:32. > :28:34.Thank you very much for that. Well, that's all from us today
:28:35. > :28:36.on Saturday Kitchen Live. Thanks to our fantastic studio
:28:37. > :28:39.guests - Ian Orr, Dan Doherty, All the recipes from the show
:28:40. > :28:43.are on the website, Next week, Ching-He Huang
:28:44. > :28:46.is in charge, along There's no best bites tomorrow,
:28:47. > :28:55.but it's back the following Sunday. The World Athletics Championships
:28:56. > :29:05.are on. Being on stage or screen doesn't
:29:06. > :29:10.faze these celebrities.