05/08/2017 Saturday Kitchen

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Host Matt Tebbutt is joined by chefs Dan Doherty and Ian Orr, with special guest Gemma Whelan. There are great moments from the archive, and Susie Barrie picks the wines.

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I hope you're hungry, as we've got a show bursting


I'm Matt Tebbutt, and this is Saturday Kitchen Live.


Joining me today - the talented Ian Orr,


Ian, it's your first time on the show.


Today I'm making marinated monkfish cheeks, ketchup dressing,


tarragon mayo and salt and vinegar crisps.


It sounds like a fish and chips but it's not! And an interesting dried


vinegar. We'll talk about that. I'm doing duck egg en


cocotte with wild mushrooms Some truffles and home-made bread.


Very old-fashioned kick. -- dish. We look forward to that.


Sam, you've got wine matches for today's dishes.


We have a classic summary red wine and a stunning white wine.


And we've got some fantastic films from some of the BBC's biggest


food stars: Rick Stein, Mary Berry, The Hairy Bikers


Our special guest today is a hugely talented actress.


She's known for her incredible portrayal of Karen Matthews


in the BBC drama The Moorside, but she also happens to star in one


of the biggest TV series of all time ? Game of Thrones!


APPLAUSE Great to have you here. What a


lovely introduction! I wrote it myself! How are you, very pregnant!


I am, thank you for pointing that out. Thank you for getting up so


early. I always hungry now so it is the perfect joke. Have your tastes


changed since you have been pregnant? Not really, tomatoes is


the only thing I wanted for the first three months. We've got some


of those. Was that it? Nothing like digestives and mayonnaise, nothing


weird! Have you got the name sorted? Matt is on our list! It is my


brother's name so it might be a bit weird. But we are going through it


all, you know how it changes. Apparently if you can shout it out


in the park, that is a good idea. Or a supermarket. We have been just


shouting names Inbee Park to but fits! -- in the park. Tell us about


your food heaven. Trout and prawns and coriander. That is unusual,


trout. I like it more than salmon, I don't know why, a bit more delicate.


And you're into your monkfish as well? I am. Thank you for that! And


what about hell? Cooked apple, I would be really sad about. Why? The


texture. You know you have to do this for your baby and taste it!


Maybe we should have hell to get acclimatised! I really will be ill I


think! I should have put something delicious on my hell! I have been


very honest. Cooked apple and puddings and start like that.


Please! Through seven. I'll gently simmer trout


in butter and stock, then add in some prawns and then


make a coriander, aubergine and coconut milk broth,


and serve the trout and prawns on top and garnish with


coriander and basil. But if you get hell,


then it's cooked apple! I'm going to make you an apple


and raspberry gratin First I'll make a puree with cooked


apple, then I'll saute more apple with raspberries,


spoon over a rich, creamy vanilla custard gratin and top


with polenta crumble. But you'll have to wait


until the end of the show to find And don't forget, you at home


will decide Gemma's fate! The vote is open right now


for you to choose today's heaven or hell dish that we'll cook


for Gemma at the end of the show. Just head to the Saturday Kitchen


website before 11am this morning! But we still want you to call


us if you have a food You can also get in touch


through social media You have a seat, shout out any


questions. Thank you! How are you? What are we making? This is monkfish


cheeks with some ketchup blessing, salt and vinegar crisps and some


tarragon mayonnaise. You are having the hard jobs. Tell us about you,


where are you based on in Derry? Yes, we have a restaurant there. The


first opened nine years ago. Now we have Browns in and also Browns in


the Green in Donegal. And we have a new venture as well. I have a great


business partner with me, markers, who drives me which is good and


obvious we are quite close to where they film the show. He is a bit of a


fan girl! On and on! He is very excited. How far away is it? It's


about ten minutes. Do you sneak down? I will be taking Gemma's


number! Did you not get over to the hotel? To Browns? No, I had never


heard of it! I shouldn't say that! That's my meal ticket gone! I had


vouchers to did for you! You have becoming quite few awards as well.


We have a great team. -- you have been winning. It was the best


tourism experience which was massive for us. And last year we had an AA


Guest. And you won chef of the year a few years ago. I did. You don't


like to talk about it! Ian John-Lewis who works for me, the


want it back. But I have to win it back sometime -- Ian Jarvis. Do this


kind of awards make a big difference to the public? Definitely, more


people will come to the restaurant and it is also great for the staff


as well. And this dish, what are you doing? Marinating the monkfish? In


coriander and fennel seeds. We have this dish on elements and it will be


on all of our menus now. This is a lovely ketchup blessing. I will add


some ketchup and lovely herbs and some capers. A basic tomato dressing


but you have spiced it up. A bit of Worcester sauce as well. Some olive


oil. These are trying for five minutes? Until they are crispy. And


then we talk about the secret ingredient. I like these. They are


called ribbons. Have you ever seen those? No. It's quite mesmerising


watching it! What about the ingredients question of art you


sourcing them all from Northern Ireland? We try to as much as


possible. We are close to Green Castle and we have great meet in


Northern Ireland which is fantastic. Great seafood. Absolutely. You could


do this with Scarlets or cod which is brilliant. Other things that are


readily available? You can get everything back home. I


didn't realise that you loved monkfish and tomatoes. Under to love


this. You are a pesky daring? -- pescatarian. I never really liked


chicken or meat so I thought, what am I bothering and then I felt a bit


bad for the animals. But people are probably shouting at Fish is the


worst thing because it is overly farmed. I'm making this with the


rape seed? Yes please. And in the restaurant we make tarragon oil


which is quite nice and you make a mayonnaise with it but that which is


good as well. What about your background? I lived


here back in the day when I was about 20, myself and Jennifer came


over, a great experience and then I came back and Browns came up as an


opportunity and we went in and that is how it started. And Marcus, is


the chef? He looks after the business side which is great. I let


him pay the bills! And I get to create this beautiful food. It frees


you up. And when my GP is too high... I just want to say, it is my


dad's birthday today. What is his name? Billy. Happy birthday and I


bet that the two Oliver and Emily -- I better say... And anyone else who


knows you! And into debt these on nice and early. -- get these on. If


you'd like to ask any the questions you can call this number, 0330 123


1410. Calls are charged at your


standard network rate. I didn't even know that fish had


cheeks! It is quite a big fish! Have a monkfish? They are like all head


and a tiny tail and a massive face! If you are going to take something


out of the ocean you Muyters will use it all. -- you might as well.


What would you use, something a bit cheaper that would still have the


same impact that isn't Skorupski? Sivado a


. You could use cod as well. It is back, from last week I think.


A touch more lemon. These are going to take, what question am hoping


about one and a half minutes! Time flies, doesn't it! I was just


chatting! Less chilled, more get on with it! These are the crisps. These


are a good Maris Piper to make them crispy. You can use normal vinegar


but this is like a vinegar powder. You put quite a lot on? Loads. Where


do you get vinegar powder from? You can get it online. Are you going to


plate up? That would be nice! A bit of drama, are you setting fire


to that? We don't want our pregnant guest to eat undercooked fish! That


is the monkfish and you have got the mayonnaise. There you go. That


source is delicious. I'm not shaking today. You have relaxed me! I am a


fan as well. I'm not relaxed if that makes you feel better! And a couple


of dots of this. I think there was a bit of tarragon caught up in it. You


didn't want too much mayonnaise, did you? And some lovely crisps.


And we will take that as well because they are nice.


OK... Right, is that it, are we good? It looks amazing. Remind us


what it's called? Monkfish cheeks. Delicious!


Right, let's go... We nearly gave a round of applause. You can if you


like! Dive in, guys. Don't take a big mouthful, isn't that what you


have to do on TV?! Try the ketchup dressing, it's so easy to make. Oh,


wow. Is it nice? It's amazing! I always think people are lying on the


TV, but it's really good! Are you happy with that? Really good. What


about you? The ketchup is phenomenal, very nice. Try that,


Sam. Why don't we first get some wine? I'm excited for the wine,


can't wait! It is made from a relatively unknown great prior to,


Roussanne. It is the Bernard series Bellingham Roussanne, it is normally


from France but this is from South Africa. It is a little bit of oak,


citrus and blossomed. You are missing it! Nearly that. You can


have a smell of it, but would that make it harder? Does it bring it all


back?! Even at 10am! You have fresh citrus acid, it just goes perfectly.


That is one of the nicest ones I've tried in a long time, so delicious.


It is big and gutsy. Very elegant as well. Are you happy with that's have


you come across it before? Roussanne, it is a rustic grape. It


is from France. It's quite an easy character, unusual one, but very


elegant. Dan, are you happy? Very! What are you cooking for us later.


I'm making duck egg en cocotte with wild mushrooms


Are those all things that you can eat? I think so, yeah!


And don't forget, if you want to ask us a question this morning,


Or you can tweet us a question using the hashtag #SaturdayKitchen.


And you can also visit our website to vote for Heaven or Hell.


Time now to join Rick Stein in Sardinia.


He's getting stuck into to an array of dishes, including


a local speciality called 'music paper bread'!


Next to pecorino in importance in Sardinian food is this.


What's happening here is these very happy and hard-working people


are making a thing called pane carasau which literally means


The reason it's called "music paper bread" is they first bake


the bread like a big pitta, then they separate it and bake it


a second time until it comes out crisp and crackling,


a bit like music sheets used to be in the very old days when people


I just was trying to find out, as one does, that there


is always a reason for food and what was the reason for this?


By double-baking it like this, it completely dries out


and for shepherds up in the high pastures for six, eight weeks,


they could take something which wouldn't go off and would be


It's early in the morning and I'm starving.


This is made with freshly chopped tomatoes, garlic,


Bread, tomatoes and olive oil - the most common combination


I'd be surprised if it ever tasted as good as that again.


Just before I came away, I was in the pub with a few people


I know and one of them was asking where I was going and I said,


I thought, "That's a bit of a shame."


Two weeks into the trip, I say, "There is no way they're the same."


Corsica is almost one big mountain range and the food reflects that.


You've got sausage, wild boar, chestnuts.


Sardinia is much lighter, it's much more fertile -


tomatoes, olives, wild fennel, myrtle.


Then I was thinking about them and they just go to those tourist


hotels, so of course it would seem the same.


When I came out of the ferry port in Sardinia, I saw this sign


in the tunnel which said, "Tourists, remember


One of the great success stories in Italy is agriturismo.


You don't have to travel very far here to find a village festival.


This is Loceri and events like this are really good


The people don't need too much persuasion to dress up.


It's like Padstow's May Day where all the locals dress in white


I'm intrigued by these hortensia, hydrangea leaves.


The thing is called coccoi de corcoriga which is pumpkin,


so it's a mixture of pumpkin, flour, lardo - the salt fat,


David the director asked me to join in the dancing.


My reaction was, "No, I can't do that."


They're all really enjoying it and getting stuck into it.


I think that's testimony to the Italian temperament.


They're very extrovert and enjoy themselves without booze.


Some of the girls in there are so showing off like this


is about sailing off to America because of the hard times


in the past, but on a night like this, you can see why so many


It started late morning and went on right through without a break


Nobody became tired and emotional or disgraced themselves, and I bet


And there's more of his foodie adventures next week.


Rick watched how the locals baked the music paper bread,


and I'm going to show you another traditional Sardinian recipe that


This is the bread here. Have you ever tried this? I haven't. It looks


a bit like a proper Dom. It is crisp bread. -- a proper Dom. Another


Sardinian speciality is this lovely Bottarga. The salt and press it. It


is packed with flavour. It's just delicious. They call it kind of like


Sardinian gold. Can you touch it? I want to smell it! You're going to


eat it in a minute. Am I?! Cool! It is a real speciality, it is almost


like the travels of the sea, they say. Anyway, let's get on with it.


For this recipe, it's a very, very simple salad, lots of fresh veg and


fennel and broccoli, we're going to make a local dressing for the


Bottarga. Some lemon and garlic, and it's going to be delicious -- a


little dressing. Let's talk about you, Gemma. Congratulations on being


part of one of the biggest, arguably the biggest TV shows. Thank you.


That's amazing. My daughter is such a fan. She had a Game of Thrones


sleepover with all of her mates. She's only 15. She doesn't like the


idea of me watching it. Now I've caught up with the Rhys Evans, and


now I know why. You can't watch it together! I can't watch it with my


mum -- I have caught up with season seven. Is pretty gripping. Back to


the first there is and started watching it from the beginning again


just to catch up. Every time I watch it there is something different.


It's just brilliant -- I went back to the first series. I caught this


brilliant thing on YouTube last night Weiyuan Lu of the hour the


rating over the top of it -- where you and Alfie Allen. That's quite


well-known unfunny, I had a lot of fun doing it -- well known and


funny. He plays your brother in it. Before this show started, you


started off in comedy, which is a far cry. I've seen your comedy as


well. You describe it is like Mary Poppins... A potty mouth Mary


Poppins is how she has been described. She's very prim and


proper that very incongruous in what she is discussing. You did that in


Edinburgh. I did it in Edinburgh and did a radio show as well, a chat


show, which we are hoping to do more of. Is that something you are going


to keep going? I like to. I've been very lucky to have a lot of acting


work recently, so the comedy has taken a back-seat. Are you going to


Edinburgh? My husband and son are there now. I'm going to jump on a


plane and go and catch them. Have you been? Edinburgh Fringe? No, I


haven't... In university all of my friends used to go up, but they


didn't invite me! I just stayed at home. Is that something you're going


to go back to? I managed to do a lot of comedy is well on the TV, which


is nice. I've just done a Netflix series. There is a swear word in


aid, so I won't use that. In the end of the blank world, use your


imagination! Netflix and Channel 4, it is a darkly, it detectives coming


of age drama. I do get to straddle both comedy and drama in my


professional life, which is nice. But I haven't done stand-up for


quite a whilst point you are known for very strong leading roles,


argue? Are barely recognisable. I'm not grubby and muddy! Presumably


when you walk down the street, do you get stopped? Very ready. I get


the odd double-take. Or people will say hello to me. I was in John Lewis


looking for baby prams... The chap went, oh, he! Then he went, oh, hey,


sorry... I think he thought that I was a friend and then he realised


why he recognised me. That must be a godsend. That was nice, we had a


nice chat. For you as an actress in such a big role, you wouldn't be


able to have a normal life. I have a very normal existence, and I like


that. It's nice to be able to just go about things. Because I know that


some of my fellow actors are very recognisable now, it's quite


difficult for them. Obviously it is a wonderful by-product of being on


the best show in the world. Shore. When you got that part, I also read


about how you did the audition. Oh, are we allowed to talk about that on


Saturday morning TV?! No, I don't think we should! But it was


interesting. It was a front foot a bunch of stuff that I had to do for


it. How was it when you got that role was like did you know what you


were entering into? No, I had watched the first series as research


from my audition, thinking I wasn't going to get it. A big HBO series.


At that time in my career, I was doing a bit of comedy on TV and that


was it. I was in a comedy cars in three different TV show. The casting


director on that was the same as Game of Thrones. He said, you might


be right for it. I was in the right place at the right time. I was


desperate to get into some drama, it was serendipity. Obviously, it's


amazing to be a part of that. But how does that pan out for the next


30 years? Presumably, this is your career defining moment already? , I


don't know! That's a bit deep on is that the morning, sorry! I don't


think ahead, maybe I should -- on a Saturday morning. I think it's a


wonderful moment, but hopefully there be many more moments. As I


say, I do lots of other bits and pieces. Oh, you were great in


getting? I am. I'm going to recap on this recipe, in case nobody has


caught up on what I'm doing. I have got some raw celery, raw fennel, I


have an artichoke which I will thinly slice. Cooked broccoli is


going in there. These is the clever bit. This is the Bottarga with some


smash tomatoes and a bit of basil. I have got a bit of lemon and garlic.


That's pretty much it. And some olive oil, obviously. Just a nice


pick and loose dressing. You wouldn't be eating a chunk of that


the Targa? Well, you can. -- the Bottarga. Traditionally you can wife


it thinly. A bit like fish jerky? -- you can slice it thinly. People eat


it like salami. I'd like it grated finely. You get the taste... Is it


quite pungently fishy? It has got a really kind of bitter after taste.


It is a pleasantly bitter aftertaste stop Rio sounds delicious. For


people who have been on another planet, how would you sum up Game of


Thrones? Somebody said it is like Sopranos


with swords which I quite liked them a lot of political and family issues


going on. It's quite difficult to sum up! Sopranos with swords, I like


that. Obviously if people haven't seen it, it's not too late to catch


up. You can get it all on Now TV and other channels are available! And it


is on Sky Atlantic as well. This is reasonable, love the celery leaves.


It looks mega healthy. It is terribly healthy and very messy! It


looks like my kitchen when I try to cook! Do you cook a lot? I try to!


But I'm very safe. I can do children's food. Are you getting


into the whole idea of that? Just a lot of fish fingers and ketchup! You


can't go on this show and tell us that! I do try to cook. I never know


what to do with herbs, how they mix. I just default to coriander. I love


coriander but I hate parsley. Which was in this recipe originally so I


took it out. Thank you! A bit more of that. Tucked in. It looks very


difficult to eat on TV! It's going to end on this! To write a bit of


the source and see if you can taste the bottarga. What would you put


with this? It is quite green so I would go with a Vino Verde from


Portugal. Sauvignon would also go with this. But the Vino Verde is


very light and low alcohol, perfect to rinse the mouth with the garlic


and really fresh and a summary wine. It's amazing. You have that funny


look... How do you not look like you are overly enthusiastic on TV but it


is genuinely delicious! I look like I'm lying! There was a little pause!


This don't forget, you need to vote for Gemma's heaven or hell.


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


I'll gently simmer trout in butter and stock,


then add in some prawns and then make a coriander, aubergine


and coconut milk broth and serve the trout and prawns on top


and garnish with coriander and basil.


I'm going to make you an apple and raspberry gratin


First I'll make a puree with cooked apple, then I'll saute more


apple with raspberries, spoon over a rich, creamy vanilla


custard gratin and top with polenta crumble.


And don't forget, Gemma's fate is down to you at home!


You've still got around 25 minutes left to vote


Just go to the Saturday Kitchen website now.


We'll find out the result at the end of the show.


Now it's time to catch up with the truly marvellous Mary Berry.


Making a couple of classics today ? a pavlova and


You need two red peppers, roughly chopped into life sized pieces. Now


the magic part of the recipe. As you put all the vegetables in and


you rub the olive oil, and my hands are clean.


Put in the two cloves of chopped garlic and some thyme.


Add the sausages to the bag. And in those two tablespoons of olive oil.


Then you want to hold the top of the bag and tip all of it until it is


all well covered. You will need your biggest roasting tin for this. I'm


going to cook that at 200 degrees for about 35 or 40 minutes.


When the sausages are brown, turn them over.


And for a bit of extra flavour add 200ml of white wine,


continue to cook at the same temperature for another 20 minutes.


Well, it's had its time, let's have a look.


You want to have everybody absolutely ready to come and help


themselves and you can really see why this is one of my favourites.


All the washing up I've got is one tin.


Of course, the market is full of ideas for sweet things too


and I always keep my eyes peeled for the ingredients for one of my


You know, I get more letters, e-mails and questions about how


to get success with a meringue than anything else.


And I have a foolproof way that will give you success every time


So, first of all, I'm going to separate the eggs.


I've got three eggs here and they're nice and fresh.


The secret is to whisk on full speed whether you're using a big mixer


like this or a hand-held one or even...


When the egg whites start to look like cloud, add


175g of caster sugar - a spoonful at a time.


Keep your mixer on full speed until the meringue is stiff.


Now, as it's a pavlova, I want to make it nice


and marshmallow-y in the middle and to do that you add


So mix a level teaspoon of cornflour and a teaspoon of white wine vinegar


together and then fold it into the meringue.


Take a baking sheet topped with baking paper with a 20


I'm being very careful to keep it within that pencil circle


because that is the shape that I want.


And if you have children or grandchildren who enjoy cooking,


let them do something like this, perhaps for Sunday tea.


Turn down the preheated oven from 140 degrees fan to 130 degrees.


Once it's cooked, the key is to turn off the oven and leave


the pavlova inside to cool for a good two or three hours.


I've got 225g of beautiful blackcurrants


And then I've got some blackberries, as well.


And stir gently until all the sugar has melted.


Then turn off the heat and add the 175g of blueberries.


And leave it to cool completely before adding


And then, to make it really special, a little bit of cassis.


Once the pavlova has cooled, it's time to bring this


Well, that's just as I wanted it to be.


That very, very pale sort of creamy colour and it is...


That looks pretty good, doesn't it?


And it is the most perfect thing to serve at any celebration.


Still to come on today's show: Nigella Lawson shows us her recipe


She roasts beef short ribs in a hoisin sauce and serves


And, it's almost omelette challenge time!


So, in honour of Game of Thrones star Gemma


can both chefs brace themselves, as the omelette challenge is coming!


Will they make omelettes so good that I'll Dire Wolf


them down with Greyjoy, or will they prove they know nothing


and simply fail and hit a wall and leave the plate Stark?


And will Gemma get her food heaven - butter poached trout and prawns


Or food hell - apple and raspberry gratin with a polenta crumble?


There's still a chance for you to vote on the website,


and we'll find out the results later on!


Where do you think it's going? I really hope it is heaven. Maybe


people want to see me throw up! That would be funny! Not nice, obviously.


We're doing duck egg en cocotte with wild


I eat it at home. Almost one of those, you get in late, doesn't


state long. -- take long. They are traditionally baked in a pot but we


will chuck it into the middle of the table and everybody can get stuck


in. And we are serving this with house bread. It's kind of like a


naan bread. But we cook it on a flat stone. Yoghurt, baking flour, a bit


of salt. Do you want them little? Yes, like big crumpet size. We


obviously know you from Duck And Waffle. Still going well? It is.


It's still baffles me it is so rammed over the weekend. I'm


surprised how busy you are in the early hours of the morning. We are


in Liverpool Street. We basically built a glass box on top of a


skyscraper so you can watch the sunrise! You make it sound romantic.


I'm a romantic kind of guy. And you have opened a second restaurant? The


little sister, the fast, casual version, no reservations, no longer


queues, definitely not 24 hours. It is duck focused, a lot of, hopefully


creative, duck dishes using tongues and gizzards. Very oriental? It is a


bit. We have done a few things in China and Hong Kong pulls up they


seem to like is. You went over there? We did taste of Hong Kong.


That sounds glamorous. It is similar to London but it is not, I don't


know what they like about it so much, we have a following of young


Chinese millenials who is a lovely things about us.


Is it a big departure from what you were doing, the new restaurant? It's


just very different. We are in the West End. You have this little


sister, they are very different restaurants and cooking styles, it


is trying to manage everybody's expectations and experiences. Do you


split your time running between both sides? Yes, initially it was very


heavy on the new place to make sure that would work nicely. Now I'm


going back to the Heron Tower, it's nice to stay in touch with both


places. You have done a few pop-ups recently, having to? You're looking


at another venture, is that right? Yes, that was to introduce a new


idea that I wanted to start next year. Kind of a neighbourhood cafe.


Some sort of Middle Eastern influences, great breakfasts


throughout the day into lunch and dinner, very simple but humble and


just totally great food, loads of ceramics, that kind of stuff. So you


are doing all day dining? Yes, but not 24 hours. And trying to get away


from that central London staff and do stuff a little bit different.


Especially when I used to live in London, neighbourhood restaurants


were on the rides. And now I guess people come home from work and they


don't want to traipse back into the city. Absolutely. You know, I think


there is a change in that. It's really hard to open a restaurant in


central London. It is a massive commitment, it's massively


expensive. There are lovely parts that don't get a look in the. Back


with the recipe... Onions, shallots, garlic. Very traditional white wine


sauce if you like. Onions, shallots, garlic, thyme, bay leaf, mushrooms,


white wine, in with a cream. Reduce that by about half, then you crack


the eggs straight in and let them bubble away for a minute or two,


cheese on top. It is still soft and crisp and creamy. I'm frying this.


It's an incredibly simple recipe. I think it's nice to show something in


real time. We have met the bread and let that prove -- we have made the


bread. But apart from that, role that the bit you know, put some


stuff on top... And if you'd like to try Dan's


or any of our studio recipes, then visit our website -


bbc.co.uk/saturdaykitchen. Also, duck eggs are just great.


Those massive yolks. Let's be honest, the best part of the egg is


the joke. I do struggle with the white. It is very, very tough. So,


where did the kind of dark theme come from? Was that originally your


idea? Do you particularly love dark? With the new place, we are using


duck leg in waffles. We wanted to celebrate the whole bird and use the


legs but also the bits... You know, we are doing duck tongues. We are,


it is a bit Chinese, we are frying them with spices. We are doing


things that are bit cliche, a duck burger and sandwich, things like


that. Duck is great. There is this weird thing that it have to be


expensive. That's kind of your background. You were classically


changed so much rain. When did you get into this more informal dining


-- you were classically trained. That's a really good question,


because I don't really know... You know, I guess without being


disrespectful, it was a bit of boredom, when you are doing your


apprenticeship and its meticulous, you have to do things a certain way.


If you do a coq au vin and it's not served with mushrooms... I just


think there was an opportunity five or six years ago that that would


change. Restaurants were getting more interesting. Chefs were getting


more creative. There's nothing that we do or I do... You know, it's


just, you know, it is well braised meat, we mixed the two together, it


was a bit different. If you are a young aspiring chef, it's a nice


thing to do, do the classical training and realise how a good dish


is created, is that training and make it your own. You can pair it


down and change it in some way. If you haven't got that foundation,


it's difficult to understand. In that sense I've been lucky to work


in those traditional places. The great thing for young chefs now,


there are so many different places you can go... London is packed. In


fact, the whole country is packed with restaurants. It's brilliant,


it's so much more accessible. It's no longer, you know, unachievable


for people who haven't got money. You can go to great places and not


have to spend so much money. E-on, used by making the most of your trip


over here. I have. You went out Thursday and last night and you are


going out tonight?! You what always looking a bit early for things as


well, research and development! Right, what else have we got to do,


Dan, is that it? We want to get the cheese melted, but whilst keeping


the jokes nice and soft. As you tucked into it, it makes the sauces.


You are probably not going to be in runny duck egg? With -- would


anybody be?! You need to get voting if you want Gemma to face her food


heaven or food hell. It is neck and neck at the moment. Is it, really?


I'm not making it up! How is this happening to me?! Looking good? Yes,


they look good. Loads of fresh chives. I'm a bit addicted to


tribes. I don't know why. They are just easy, aren't they. You've got a


slight onion taste. But they are not overpowering anything. Shall we cut


these little bit? It's like a beach towel!


LAUGHTER Depends what kind of beach you're


going to! A very small one! Bread... OK, that looks amazing. Remind us


what that's called, Dan? Baked mushrooms en cocotte with chives and


fresh mushrooms. Delicious! OK, try not to drop it. I've very kindly put


it on a really slightly bored! This is very hot, don't touch it,


obviously other than putting it in your mouth!


Try the bread... That sauce is delicious. Wants the egg breaks into


it, you just scoop it up with the bread, for me that's what it's all


about. We did that in seven or eight minutes. I did this in a six minute


dish a couple of years ago. It shows you how tasty you commit food in


such a short space of time. It is accessible ingredients as well, you


don't have to have a lot. What are we drinking with this, Sam? It is


very luxurious and quite creamy. Oh, wow, it's amazing! You've got to


make noises every once in a while! The key thing here is that you need


a wine with acidity. This is the Brancott estate pinot noir. It is ?9


89 from Majestic. You could go with the white. You do need something


with that acid. But with the dominant flavour being the world


mushrooms in the travel, I thought it would be really interesting. You


have got the savoury note on some oak and some spice. It picks up the


savoury notes from the dish. I thought it would go with the red. I


love a pinot noir! It tastes initially like it. And if it is


opened, or not? Pinot is quite a light skinned juicy berry with lots


of red fruit. Anything that is exposed to earn will soften. So it


will, of course. -- exposed to the air. The key thing is the acid which


cuts into the cream and the savoury notes from the oak and the buried


that goes with it. -- and the berries. The red wine transform it


into a night-time dish. You can sit by the fire with a bottle of red.


Don't share it! It's now time for a tasty recipe


from Si and Dave, The Hairy Bikers! They are making 'moules


a la bordelaise'. In the best of British kitchen, we


are going to be cooking Elizabeth David's moules a la bordelaise is at


the first ever dish that I made for my mum, with a lot of help from my


copy of the totally brilliant French Country Cooking. This simple country


dish is one of my favourites and has certainly stood the test of time.


These books are very prescriptive. The way that you kind of laser stuff


out. It's not in the way that we think, but the list of ingredients,


it's part of the text. She wanted to be a cook of the people. She wasn't


elitist. She believed that good, exciting food should be available


for everybody. There we go. These are the mussels. A glass of white


wine. In a small pan, melt one ounce of butter, and then two chopped


shallots and a pound of tomatoes cut up. Use the flesh. Don't use the


seeds and their watery bits in the middle is the yellow basically you


want them seeded and skinning, just the flash. These are nice tomatoes.


What will happen is that when you of the mussels, they start to open.


Then the bit that has the flesh, we are going to keep it. The shell that


doesn't, we will take it off and discard. Just half shells, I think.


You, mate, exactly that. You see, it's opened up. -- yeah, mate. That


one you discard, this one you keep because the mussel is sat there in


its lovely shell. This is a laborious process. These are so, so


beautiful, these mussels. This dish looked simple. It's very pure. I


know it's going to be delicious. That's the thing. It doesn't need to


be complicated to be delicious, does it? Really, I think Elizabeth David,


it was a life in cookbooks, it was a life lived, a life put down for


everybody's benefit. It was a life spent in food. That is what her


cookbooks said to a lot of generations that had been through a


pretty tough time, through the wall. They needed to be given permission


to enjoy food. Food was basically force of five full. Somebody came


along and said, there's more to it than that -- but was basically for


survival. We are going to add that to our border -- bordelaise sauce.


She doesn't tell you how to do it, but judging by the scale of the


mussels, it needs to be pretty fine. A good knob of butter in the pan. 25


grams. So, couple of handfuls of breadcrumbs in some milk and throw


in a bit of parsley -- soak a couple.


In a small pan, melt one ounce of butter, two chopped shallots. You've


done that. Add ?1 of tomatoes. -- add onelbs of tomatoes. Now we just


bumble in the breadcrumbs. This is the key, you have to strain it. The


breadcrumbs is like a bit of a thickness. Your handful can be as


big as your hands or as small as them. A handful of parsley here.


Shall I stick it in? Yeah, stick it in. Look at that. Now it's going to


come to life. Look at those colours. Stir the sauce in the tomatoes and


then add a little of the strain sauce from the mussels and it is but


of grated lemon peel. When that goes in, that is epic! It just goes, will


shut! You have got the mussel juice. Look, case that, it needs a touch


more seasoning. -- taste that. Dead pure, beautiful. Tomatoes go on for


ever. You need the citrus. The mussel juice goes in with the lemon.


Should I? Please. Look at that. Go on, mate.


Gosh. She doesn't say how much. One, two, three. And then stir it in.


Now, what you have done is youth pushed that fish flavour back in. --


you have pushed. Dave, give us another spoon. That looks good.


Oh, beautiful. It's epic. Now, pour the sauce over them. And simmer for


three or four minutes until the mussels are hot. She says, messy to


eat but a dish with character. You know it's going to be messy because


you need raw hands in there to scoop them. This is so good! -- you need


your hands. Just literally, just like that... What's great, when you


put all of those moments together, you start to get a real sense of the


dish, the smell of the mussels, sea. And all of those lovely fresh


ingredients. That big hit of Severus. I think we should...


Lovely! -- the big hit of citrus. Straight onto the table with a bit


of French bread. Loads of Brett and butter. It looks good! It smells


amazing. That's it. Can you imagine in the


50s after those years of austerity, having this, it is like a cancan on


your tonsils! That is a seriously good recipe. It is very pure


tasting. It tastes what you imagine it would through your telly. I think


Elizabeth David is alive and well in that pan! That is what I love about


it epitomises her, fabulous. And that's it - the heaven


and hell vote is now closed. We'll reveal what you've chosen


at the end of the show. Right, let's get some


calls from our viewers. First up is Sandra from Marlow.


Hello? Hello. Is anyone there? We're going to go instead to Doug from


Hastings. What is your question? I've got crabs, what would you do


with fresh crabs? I would do it with a bit of fennel and coriander or


toasted with mayonnaise. Quite straightforward. Don't mess with it.


Top tip, what would you match with that? Something from northern Spain,


really crisp and peachy fruit. Even with the chilli? Yes. You put some


tweets. Think about has home-grown courgettes, do you have any ideas? I


was thinking of frying of the garlic, and finish them with loads


of herbs, mint and parsley. It is like a braised courgette. Very nice.


I would have something like a Chenin. I also have a lot of


courgette so I will give that a whirl. What about a pickle? Yes. It


would last all year. The asks, how can you guarantee getting scotch


eggs with firm whites and runny yolks? Scotch eggs are my favourite


thing. You have to use really good, fresh eggs. Cook them for six


minutes into iced water and when you put the sausage meat on, a


centimetre is perfect and you breadcrumb, deep fry for ten


minutes. You do that scotch egg challenge? I've done it once. It's


very scary! Did you win? No! We have got Sandra back. We had a little


malfunction there but you are on now, what is your question? I've got


some kohlrabi, when I bit into it it was bit and Woody, should I have


cooked it first? Should she be cooking it? I think repealing it is


a good start and then thinly sliced and a bit of cease and olive oil and


some lemon juice and mint and a bit of ricotta. Just wafer thin? Yes.


That sounds brilliant. That's it, time for the omelette


challenge, no, relaxed! Time now for one


of our foodie films. All the crew are running because I


got it wrong! This week, Saturday Kitchen


chef Rosie Birkett went to explore the curious world


of ice cream making. In recent years modern chefs have


been doing innovative things that have totally changed the way we


experience food so I have come to Bermondsey in London to someone who


are pushing the boundaries for what they call multisensory experience.


Hello, Sam. What do you do? We have been called many things, food Smith,


but for us we like to put a smile on faces using food. And what are you


working on? A whole host of projects, everything from sausage


salad to ice cream flavours inspired by top attractions in London. Look


at that! This is so great, talk me through this. We make jellies for


photo shoots and product launches, birthday parties to one-off events.


I can't stop looking at this, what is going on? This is our breakfast


in a jelly, it's not actually a fried egg, with a passion fruit


jelly and a coconut jelly is the yolk and white and underneath the


rest of breakfast sausage and eggs. And you mentioned ice cream, do you


also do that? Absolutely, I can show you how to make it. So let's do it.


We are making an ice cream inspired by the London dungeon. We have a


smoked charcoal ice cream. To get it in rehab other activated charcoal,


micro ground chuckle made from coconut butters. This has been


around for hundreds of years. It was used as a health product to help


settle your stomach. And teeth whitening. Absolutely. To lift the


smoky flavour we are adding liquid smoke, super concentrated and very


strong. Three drops to flavour the whole ice cream for a litre. That's


all you need. In true British summer Time style the heavens opened in


time for our ice cream so what makes that the London Eye? It is inspired


by the sunset and it changes as you eat it. This is the charcoal one and


I want to try it now. Thank you. That is so interesting. I wasn't


sure how the smoke would work when we were doing it but it is really


nice and gentle and it lingers on the palate. I hope you're feeling


inspired. I would love to come and join you but I might have to stay


here to test other flavours! That is why we do rehearsal! Thank


you for that, we have been inspired with this Game of Thrones inspired


ice cream with lemon cake, snow on the top, a lot of red sauce, a bit


of Rosberg Fiore, that is the blood! -- a lot of raspberry.


Lovely. It's interesting. I like that. It's like brown bread ice


cream. I like that I don't know if I like the raspberry sauce. It is the


cake that is throwing me off. Other than that it is a triumph! Can I


give you that? I'm now moving here properly because it's time for the


omelette challenge. Do you think you can beat that? No,


he has been practising. Where do you want to be, Ian? I'm quite


competitive so I would like to knock off Theo. A competitive chef, how


novel! You both know the rules -


you must use three eggs, but feel free to use anything else


from the ingredients in front of you to make them


as tasty as possible. Ian is going for the one handed


approach. And seasoning, that's nice.


I'm over here, I will try yours first. I thought that was quite


quick. It looks good. He is so nice! Delicious. What is that? It is an


omelette with an extra egg. You have managed to keep the white separate


from the yolk. That is shocking! It's terrible! LAUGHTER


Right, Ian. Am I on the board? This bit, maybe. If you were served that


in a restaurant you would kick off. It is egg yolk with whites of


scramble... You will have to come back! That is shocking! Dam, do you


think you are beating your time? I don't know. You did. You are


somewhere around here. So, will Gemma get her food heaven -


butter poached trout and prawns Or food hell - apple and raspberry


gratin with a polenta crumble? We'll find out after Nigella Lawson


shows us how she makes her For me, these sing so sweetly


when imbued with Asian flavours. Now, Asia is a large continent


and there are rich pickings and I take full advantage of that,


because I have a compulsion for buying ingredients


from this part of the world, partly because they can


look so beautiful. But, also because I rely on them


to provide such bold flavour. We're all used to cooking with wine,


in other words, grape wine, but you use rice wine in cooking


and it's like a revelation. The best way I have of describing


this, I suppose, would be to say it's like dry sherry mixed


with a little bit of brandy, Now, what hoisin brings, is that


most fashionable of tastes - umami. In other words, intense savouriness,


but here, it's matched with an equally rich sweetness,


so everything is balanced and to complete this,


we need just a sprinkling There is a certain graphic beauty


to these Flintstone hunks of meat. You don't need stock,


because there's so much flavour from the short ribs,


so, water, simply water. Not a secret ingredient,


but a fantastic one. And now, I want fennel,


I want cinnamon, I want star anise. And I do this lazily and easily


with some five spice powder. Quite a lot, but the glory


of long slow-cooking, And don't be frightened


by the amount of chilli. This gives warmth, it's not


going to blow your head off. I don't need any extra fat,


but I do want the toastiness Stir everything together,


just so I can get an early preview And because of the long time


in the oven and the resting afterwards, you don't get any acrid


hit from the garlic, This spicy bath that the beef


will braise in, is scant, Slightly lower roof that stops any


of this from evaporating and keeps And now, a lazy long


and slow braise in the oven, After the beef ribs have had a good


four hours in a really low oven, let the rich stew cool


without its lid or paper covering. As soon as the ribs are cool


enough to the touch, I put on my CSI gloves and tenderly


remove the bone from each chunk. Put the stew in the fridge


for at least a day, so that the flavours deepen and yet


mellow at the same time. When you're ready to serve,


lift out the now hard layer of fat Again I glove up for this and it's


a job I adore doing. And all that's left to do now,


is reheat the aromatic stew in an oven for about an hour,


making sure it's piping The wonderful thing about my short


ribs, is that because they're cooked so gently and for such a long time,


is that they are meltingly soft, I think they need nothing more than


a little sprinkle, some coriander. That earthiness is the


perfect partner here. And a few pin pricks of sweet


heat with some chilli. And, frankly, you know, I have been


uncharacteristically patient. Took a long time to cook,


my patience limit is reached, I'm going to treat myself


to a bit now. What I like, is a spritz of sharp


lime on all that rich sweetness. MUSIC: The In Crowd


by Ramsey Lewis Trio. Right, time to find out


whether Gemma is getting her food I'll gently simmer trout


in butter and stock, then add in some prawns and then


make a coriander, aubergine and coconut milk broth,


and serve the trout and prawns on top and garnish with


coriander and basil. You like the coconut, coriander and


aubergine, all of that is your heaven.


I'm going to make you an apple and raspberry gratin


First, I'll make a puree with cooked apple then I'll saute more


apple with raspberries, spoon over a rich, creamy vanilla


custard gratin and top with polenta crumble.


So, Gemma, how do you think the viewers at home voted?


I really hope it is heaven. I can't even look at those apples. After it


being close, it was a resounding 66% versus 34%... Heaven! And the baby


comes out! Live on TV! What a story! We all might viewers, but we don't


need that. And due everyone, so much! -- thank you everyone. Thank


you to everybody who voted. I feel like crying with the light! That was


really frightening meet. Here is some stock, a bit of fish stock. And


we put lots of butter in there. This is going to be butter poached, there


is a lot of flavours in here. There's enough going on. A bit of


white wine, a bit white wine vinegar and all of that. Boys, OK, you guys


are going to make the base of the curry, a very simple by Valkyrie. We


have got coconut milk and onion with lemongrass and lime leaves -- is


very simple little curry. It has a salty cake. I'll stop talking and


get on with it -- salty cake. The trial point take long at all. I'll


bring it up to the boil. I'll put the fish in it. Can I give it a


shake like the chefs do? Yes, if you like. Oh, it's fun! What is the food


like on the set of Game of Thrones? Is delicious, they really look after


us. Has it got better the more famous you have got was a no, it's


remained consistent, it saw ways been delicious! Really yummy, next


question! I don't know what I can say, is does nice. Let's talk about


some of your other things. I watched something else you were in cold


Queers -- called. It was eight monologues written for BBC Four to


commemorate and acknowledge the anniversary of the 1967 D Grimbo is


a homosexuality. -- decriminalisation. Mark Gatiss


directed the TV series, it has been on this past week. He is in


Sherlock, right? He is, exactly. He is also Game of Thrones. We also did


a live performance at the old Vic a couple of weeks ago to coincide with


the TV broadcast. I watched you in it,. It is spellbinding. For 20


minutes and are absorbed. Schumer believed you from that over the


course of... We did it in a date -- pursue Mobley I know it is very


clever, but it is the concentration it takes to sort of, you know, draw


the audience into what it. Essentially it is a simple story.


Yes, and to have all of the dynamic to make it interesting, it is quite


difficult to hold an audience. It's very rare now. Since Talking Heads,


it hasn't been done like that. It's a very brave thing to do. I thought


it was brilliant. Then I watched the other one. The wedding speech. You


could see how it was a play. Just one actor on the stage. You are


not scared of these kind of gritty roles, are you? No, I'm not.


Everything you do, it is so far removed from what I've met today!


Oh, thanks! I'm not a groggy warrior in real life! Talking about the more


side as well. You know, we spoke about it earlier. You are


unrecognisable. I mean, you are fantastic make-up and what have you.


How do you get in the mindset... Are you OK doing all of the work by the


way?! How do you get into the mindset of somebody like that when


you go in with so many preconceived ideas of the character Kwizera I


watched the case when it unfold, I was provided with a lot of research


materials and watch whatever I could online, documentaries made about


her, books and pieces of news footage. I devoured as much as I


could about her. It became apparent that it was a very complicated and


very layered, interesting story with many other facets to it. Do you


enjoy kind of breaking down those preconceptions and stereotypes? As


an actor, it was nice to approach the role... Without... You can't go


into it with too much judgment because you have to work it out with


the director on the day. Obviously I've got my own ideas about it. But


the version of the truth was the closest they could find, reported to


be the most accurate. We talked about it and talked about it and we


worked hard to make it as authentic as possible, is opposed. A lot of


people came to me afterwards and said it had given them a different


perspective on the story -- is opposed. It wasn't as black and


white as people have bought. That must be the biggest condiment. It


really was. Of course, doing something like that you're very


nervous. When it was broadcast, you don't want to be vilified or judged


for it. Everybody was very concerned that we respected it and treated it


with the gravity that it need to be treated with. I mean, they are a


Bafta winning team, the guys who were in charge of producing the


writing and directing. So they know their stuff. Working with Sheridan


Smith... That was incredible! We were pleased to have found that we


seem to have got it right in the version that we were telling and how


we handled it. Right, so, what the boys have been doing while I've been


chatting... The fish has been cooked, nice and soft. In here we've


got some garlic and lime leaves, lemongrass finally shredded. There


is an onion in there, diced. Aubergine, which you love. Coconut


milk, a squeeze of lime. Thai fish sauce, that's it, I think. We're


going to finish that with some or fresh coriander and a little but of


spinach and then we're pretty much done. So, Gemma, are you allowed,


presumably you're not that I'm going to ask you anyway... Are you allowed


to give anything away from game throws? Yes, I am! The Greyjoys are


opening a business... Of course not! But you wouldn't want me to either.


People always say, don't spoil it. If I actually did, you'd be gutted.


I had to try. If you haven't seen it, Monday night, Skye Atlantic, 90.


It must be difficult. Everybody is all over this place and whether you


opt to watching it to -- 9pm. I'm going to binge watch it. You haven't


watched any of it? Not yet. You had a bit of a bad time? You're still


alive, still in its? -- still in it. It's finishing in series eight, is


that right? That's right, or see seven part B or whatever it is. Do


you guys know what happens with --? We don't, and it's quite nice, so I


can't disclose anything. Now that the series has gone to air, we can


talk about it more the burly. We are so thickly embargoed, that anything


that you have to say you get a panic in your eyes in case you're not


meant to say it. Has anybody slipped up? I don't know, actually. I don't


know. If they have, it has been quickly glossed over. Sam, can we


have some wine to go with this? Yes, since you asked so nicely. This is a


classic match with Oriental, Asian inspired dishes. It is from


Waitrose, from ?8 39. It is on offer at the moment. It is that. It is --


it is that. It is dry. There is a misconception that it should be


sweet -- it Cave de Beblenheim Kleinfels Riesling is. We will try


the head and then, Gemma. Who hasn't got one? There you go -- we will try


the heavens. Look at you, straight in there, Gemma! Don't watch!


Everybody's watching! Don't watch, if a cookery show! Oh, my goodness!


That's delicious! You like strong flavours, right? Absolutely lovely.


You love the coriander. What's that leaf? Basil and coriander.


Delicious. Thank you, everyone! Excellent, I'm happy about that.


Thank you very much for that. Well, that's all from us today


on Saturday Kitchen Live. Thanks to our fantastic studio


guests - Ian Orr, Dan Doherty, All the recipes from the show


are on the website, Next week, Ching-He Huang


is in charge, along There's no best bites tomorrow,


but it's back the following Sunday. The World Athletics Championships


are on. Being on stage or screen doesn't


faze these celebrities.


Host Matt Tebbutt is joined by chefs Dan Doherty and Ian Orr, with special guest Gemma Whelan. There are great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Mary Berry, and wine expert Sam Caporn picks wines to go with the studio dishes.