:00:00. > :00:08.The festive season is finally here and we're getting in the mood with
:00:09. > :00:10.a magnificent menu of dishes from some of the world's best chefs!
:00:11. > :00:40.The decorations are up, the tree is in position and so are
:00:41. > :00:44.The first is a regular face on Saturday Kitchen.
:00:45. > :00:47.His award-winning Italian food has made his restaurant inside the
:00:48. > :00:50.Intercontinental Hotel in London one of the most popular in the capital.
:00:51. > :00:54.Next to him is a man making his debut on the show.
:00:55. > :00:58.The food he serves at the Feathered Nest Pub in the heart of the
:00:59. > :01:00.Cotswolds has helped him create a trophy cabinet as bulging as Theo's.
:01:01. > :01:19.Good morning. Good morning. Welcome, Kuba, the first time on the
:01:20. > :01:22.show. Theo, you are cooking first, what are you making? Pan fried
:01:23. > :01:33.scallops with chilli, sage and lemon and Swiss chard.
:01:34. > :01:40.Also are new-season olive oil. And Kuba, what is on the menu for
:01:41. > :01:43.you? For me it is the wild boar. It is Forest of Dean wild boar loin and
:01:44. > :01:53.sausage parcel, sour winter slaw and poached quince.
:01:54. > :01:58.So, mulled flavours. A puree and a caramelisation? Yes.
:01:59. > :02:02.So two very different but equally tasty dishes to look
:02:03. > :02:05.forward to and there's more great food in our archive films.
:02:06. > :02:07.We've got festive offerings from Rick Stein, The Hairy Bikers,
:02:08. > :02:11.Now, our special guest has already enjoyed a career featuring half
:02:12. > :02:14.a dozen platinum albums, 10 top ten singles and several sold out tours.
:02:15. > :02:17.His latest album, 85% Proof, has already topped the charts and
:02:18. > :02:26.Welcome to Saturday Kitchen, Will Young!
:02:27. > :02:35.He's armed and ready to eat as well, by the looks of things.
:02:36. > :02:42.Welcome to Saturday Kitchen, the fabulous, Will Young! What do you
:02:43. > :02:46.like in the kitchen? That is dirty, that napkin.
:02:47. > :02:52.Is it? What are you like in the kitchen, come on! I'm OK. I can do
:02:53. > :03:01.three dishes. I am good at a roast. My mum is a really good cook. I'm
:03:02. > :03:09.very good at spaghetti Bolognese, that is my favourite dish-hi! I can
:03:10. > :03:11.do chops, under the grill! Well, we have loads on offer for you later
:03:12. > :03:15.Now, of course, at the end of TODAY'S programme I'll
:03:16. > :03:19.cook either food heaven or food hell for Will It's up to the guests in
:03:20. > :03:22.the studio and a few of our viewers to decide which one you get.
:03:23. > :03:36.Italian food. You mentioned spaghetti but any
:03:37. > :03:42.pasta? Yes, I love it. What about the dreaded food hell?
:03:43. > :03:48.Livers, dill, any of that stuff. Please, don't do it. I'm such a nice
:03:49. > :03:52.person. Look at this face... It's not up to me!
:03:53. > :03:57.For food heaven I'm going to make fresh pasta then use it
:03:58. > :04:02.First with a quick ragu that Theo is going to make for us then I'll fill
:04:03. > :04:04.some tortellini with ricotta and a pinch of nutmeg to go with
:04:05. > :04:12.Or Will could be having food hell, liver I'll pan fry a piece
:04:13. > :04:15.of calves liver then serve it with deep fried capers, onion rings,
:04:16. > :04:17.some creamy mashed potato and a rich red wine sauce.
:04:18. > :04:20.But you'll have to wait until the end of the show to find
:04:21. > :04:27.If you'd like the chance to ask either of our
:04:28. > :04:41.A few of you will be able to put a question to us, live,
:04:42. > :04:46.And if I do get to speak to you I'll be asking if you want Will to face
:04:47. > :04:51.You can also send us your questions through social media by using
:04:52. > :04:57.Right, let's get started and up first this morning, is Theo Randall.
:04:58. > :05:08.We are making pan fried scallops with chilli, sage and lemon and
:05:09. > :05:14.Swiss chard. I'm going to use a tiny amount of
:05:15. > :05:19.capers, then with the lentils. They are green, from Umbria.
:05:20. > :05:24.We are boiling them with garlic. These are famous lentils? Yes. They
:05:25. > :05:31.have a sweet flavour. Irthink that the best thing is to boil them if
:05:32. > :05:33.you put in too many things, like pancetta or tomato, you lose the
:05:34. > :05:39.flavour. You can tell from the colour? And
:05:40. > :05:43.the size. They are tiny. They take about 15 minutes to cook.
:05:44. > :05:47.They have a little bite to them. I have the Swiss chard here. We are
:05:48. > :05:54.going to blanch it. And if you can't get those lentils,
:05:55. > :05:58.Puy lentils will do? That is fine. We are cutting the leaves of the
:05:59. > :06:02.chard with the stalks. The stalks have so much flavour. The stalk is
:06:03. > :06:09.the best part of the Swiss chard. I grow masses of this at home. You
:06:10. > :06:15.get rainbow chard? Rainbow chard is nice but I find that the red chard
:06:16. > :06:21.is too stringy. You have to be careful how you cook it. So blanch
:06:22. > :06:28.that in boiling, salted water. Chop the leaves up.
:06:29. > :06:33.You want the roe on the scallops? I love that the roe on the scallops.
:06:34. > :06:36.Cook that in as well. I also love getting somebody else to
:06:37. > :06:40.prepare these more than anything else.
:06:41. > :06:45.They are lovely looking scallops. So, the fennel and the garlic now.
:06:46. > :06:50.Once the chard is blanched, I add the fennel and garlic to the pan
:06:51. > :06:55.with the oil. That give it is a nice bit of flavour.
:06:56. > :07:00.The last time you were on, you were opening a restaurant abroad? That is
:07:01. > :07:06.fully up and doing well in Bangkok. It is doing fantastic.
:07:07. > :07:10.Do you change much on the menu? You would be surprised.
:07:11. > :07:15.The style in Asia is more about sharing. So you adapt what you do.
:07:16. > :07:20.But it is all about Italian food. It has a different set up. There is a
:07:21. > :07:24.big bar and an outside terrace. It is very much about the sharing
:07:25. > :07:29.plates. There is a wonderful slicer with
:07:30. > :07:34.lots of hams and cheeses. It is a great venue. We are doing a repush
:07:35. > :07:38.in the restaurant in London. In January we are closing for the month
:07:39. > :07:43.and going to gut it, new entrance, new bar, new furniture. Everything.
:07:44. > :07:50.It will look fantastic. Are you getting rid of the amazing
:07:51. > :07:53.pictures in there? No, the Peter Blakes, they are staying. Definitely
:07:54. > :07:58.not. They are fabulous. They are part of the furniture, really.
:07:59. > :08:04.So, the scallops are ready. A fantastic. I have the sage here,
:08:05. > :08:08.that is deep-fried. What about the lentils? They have
:08:09. > :08:14.garlic and water in there. We are seasoning them with salt and pepper.
:08:15. > :08:18.I have lovely oil. It is new-season oil. It is the first pressing of
:08:19. > :08:27.oil. You have to look at that. Taste this... You can see the
:08:28. > :08:30.colour. Look at that. Have a taste. It is green-green! It is really,
:08:31. > :08:36.really spicy. So you have the scallops. I will get
:08:37. > :08:41.a little bit of oil on the scallops. I have a really hot pan.
:08:42. > :08:46.Isn't that delicious? It is strong. Very strong.
:08:47. > :08:51.So, the oil on the scallop, not the pan.
:08:52. > :08:58.So, cover the scallops in oil. It is pepperey? Yes.
:08:59. > :09:02.It is spicy. A spicy flavour. It is lovely with greens and lentils.
:09:03. > :09:07.And the colour. It is cold-pressed. So it has had no
:09:08. > :09:15.heat treatment. It has not been cooked. When you have olive oil that
:09:16. > :09:19.has a taste of olive in it, it has been heat-processed.
:09:20. > :09:25.So, you finally chopped the stalks of the chard? Yes. And now a little
:09:26. > :09:33.bit of garlic in the pan. I am using this new season oil. You would not
:09:34. > :09:41.normally cook with it? No, but I want to share it.
:09:42. > :09:46.Now, do you want me to deep-fry the sage? You want quite a lot of it?
:09:47. > :09:52.Yes. So the lentils are seasoned up.
:09:53. > :09:55.Taking out the garlic there. Then we will add salt and pepper in
:09:56. > :10:04.there. If you can't get these, the Puy
:10:05. > :10:09.lentils? They are fine. I love lentils. I could eat them
:10:10. > :10:14.every day of the week. Taste these... Now, how long would
:10:15. > :10:19.you cook these for? About 15 minutes.
:10:20. > :10:25.So, a little bit of lemon, so with the new oil, the lemon.
:10:26. > :10:28.The key to cooking the scallops is to Lee them? Leave them and turn
:10:29. > :10:33.them over. With the colour on one side, we use
:10:34. > :10:38.the heat of the pan. So, now get the chard out.
:10:39. > :10:53.I will pick out the capers from the rehearsal.
:10:54. > :10:57.I noticed that! An extra addition! Once the garlic and fennel has
:10:58. > :11:01.cooked I will add the chard to it. Cook that away.
:11:02. > :11:05.Get rid of the pan. So, you want a dry pan for these?
:11:06. > :11:09.Yes. Take them off the heat.
:11:10. > :11:12.Remember if you'd like to put a question to either of our chefs
:11:13. > :11:21.Calls are charged at your standard network rate.
:11:22. > :11:30.Chilli in there. Anchovies in there? Yes.
:11:31. > :11:37.You need good quality? The ones in the tin are fine but a little more
:11:38. > :11:43.and they can be amazing. A little oil and a squeeze of lemon.
:11:44. > :11:46.Reduce the heat in the pan. Don't cook anymore on the stove. Then a
:11:47. > :11:57.little bit of chard. This is a little wet.
:11:58. > :12:02.Some nice braised chard. It is quick to cook.
:12:03. > :12:11.If you get the coloured one. They are amazing? My favourite is the
:12:12. > :12:16.yellow one. So, nice lentils. It is a very simple dish.
:12:17. > :12:28.Do you need any, I have tonnes of the stuff.
:12:29. > :12:34.?16 a kilo? ?16 a kilo?! I have to pay the congestion charge coming
:12:35. > :12:41.into London now, all of that stuff! So, add the scallops on to the
:12:42. > :12:46.lentils. . A dash of oil.
:12:47. > :12:53.You are recommending this to cook with? No, just use a Virgin olive
:12:54. > :12:55.oil of the this is special. This has just been pressed a couple of weeks
:12:56. > :13:01.ago. It is very pepperey.
:13:02. > :13:09.And there with your beautifully deep-fried sage. You just reminded
:13:10. > :13:16.me, James, I forgot to pay the congestion charge! Pay it now? It is
:13:17. > :13:22.too late. Was it yesterday? The day before.
:13:23. > :13:25.You have had it now! Sorry, carry on.
:13:26. > :13:27.So, we have pan fried scallops with chilli, sage and lemon and Swiss
:13:28. > :13:37.chard. Easy as that.
:13:38. > :13:42.Right, you get to dive into this one.
:13:43. > :13:47.Taste that. Tell us what you think of that. It has that little hint of
:13:48. > :13:52.oil, that is pepperey. You can really taste it.
:13:53. > :13:57.The colour is amazing. It looks like something left on my gashage floor
:13:58. > :14:02.but it is an amazing colour. Tell me what you think? The lentils
:14:03. > :14:11.are good. So nice. Happy with that? Yes.
:14:12. > :14:13.Right, let's get some wine to go with this.
:14:14. > :14:16.Our wine expert Susy Atkins has been down in Devon this week.
:14:17. > :14:19.So let's see what she's chosen to go with Theo's super scallops.
:14:20. > :14:25.It's the start of December. The festive season is upon us. This week
:14:26. > :14:29.I'm in Exeter to choose my wines but before I do, I'm going to look
:14:30. > :15:02.around the city, starting with the Christmas market.
:15:03. > :15:08.I always loved the fresh and appealing Italian dishes thaw make.
:15:09. > :15:14.I've made it my mission to find an Italian wine to match. If you want
:15:15. > :15:19.something crisp and refreshing, go for a gavi. This would be a good
:15:20. > :15:24.partner. I've gone one better, something that goes with the earthy
:15:25. > :15:28.flavours of the dish. The wine I've chosen is the Regaleali Case Vecchie
:15:29. > :15:34.2014 and it's from Sicily. What I found when I made this dish is that
:15:35. > :15:37.the usual wines we mash with scallops were too crisp and floral
:15:38. > :15:45.in this case. I needed something from a warmer climate, something a
:15:46. > :15:48.bit riper. This wine is properly dry and it's unoaky. It has a certain
:15:49. > :15:53.ripe, rounded texture that comes from the warm sun of Sicily. That's
:15:54. > :15:56.what I need to match up to the earthier elements of this dish,
:15:57. > :16:02.particularly the lentils and sage. But then on the finish, you've got
:16:03. > :16:06.that nice refreshing acidity. That's what I need to cut through the
:16:07. > :16:11.scallops. Theo, it had to be a white wine to go with your glorious
:16:12. > :16:15.scallops and lentils. I wanted an Italian wine, at that. I hope you
:16:16. > :16:21.enjoy this. We certainly are. Delicious. Perfect
:16:22. > :16:25.with the scallops, that chilli. I didn't tell her there's anchovy in
:16:26. > :16:30.there, but it works really well. I really like it. A lot of flavours in
:16:31. > :16:34.there. Strong flavours with the sage, capers and the anchovy. Good.
:16:35. > :16:41.You mention something a bit, while we were cooking with olive oil. This
:16:42. > :16:44.is cold pressed. They don't add temperature to the oil. So the
:16:45. > :16:49.mortemure you add to the olive paste, it extracts more oil.
:16:50. > :16:53.Generally when you have pale oils they tend to be manufactured. It's
:16:54. > :16:59.the power of social media. They're online doing this. Yes, I really am
:17:00. > :17:11.Will Young's fat older brother. There you go. Coming up: Look at
:17:12. > :17:21.that! I just need that in the back. Coming up a great recipe for us. I'm
:17:22. > :17:24.making boar with sour winter slaw, beautiful cep, amazing and wild
:17:25. > :17:34.mushrooms. Delicious. You can ask either of our chefs a question. Call
:17:35. > :17:36.us now on this number: tweet your questions now use as well.
:17:37. > :17:41.He's in the party mood this week and having Christmas lunch with
:17:42. > :17:44.the top Spanish chef and Saturday Kitchen regular, Jose Pizarro.
:17:45. > :18:04.But first he's throwing a little festive fiesta of his own!
:18:05. > :18:12.I thought I'd kick the festivities off this year with a party for a few
:18:13. > :18:17.friends. I'm treating them to dishes that I'm cooking over the Christmas
:18:18. > :18:21.break. Even the Spanish ambassador agreed to come along. Don't get me
:18:22. > :18:24.wrong, nothing beats roast Turkey with all the trimmings for Christmas
:18:25. > :18:28.Day lunch. But while travelling through Spain, I stumbled on many
:18:29. > :18:33.dishes that would make a welcoming treat for a Christmas eve supper or
:18:34. > :18:39.indeed those challenging days following Boxing Day. No Spanish
:18:40. > :18:44.feast is complete without jamon and they don't come any better than
:18:45. > :18:50.this, it's very expensive. Hence the thin slices! I was inspired to come
:18:51. > :19:00.up with this recipe of clams with serrano ham and sherry in our Villa
:19:01. > :19:05.nestled among the olive groves. I chop serrano ham, which means
:19:06. > :19:10.mountain ham. These are dry cured for six to 18 months. I'm told the
:19:11. > :19:14.best comes from the region of Aragon. After frying that off, I add
:19:15. > :19:20.two or three bay leaves, chopped onions and garlic. Now for the
:19:21. > :19:25.clams. Small, carpet shelf clams would be ideal for this dish. Next
:19:26. > :19:30.the sherry. Sherry became fashionable in the English court,
:19:31. > :19:36.when Sir Francis Drake attacked the port of Cadiz and seized 3,000
:19:37. > :19:39.barrels. That will take about three minutes, no more, just for them to
:19:40. > :19:45.steam in that deliciously aromatic, I wish you could smell it, the
:19:46. > :19:50.flavours of the ham and sherry. I'm using this sherry, which is slightly
:19:51. > :19:52.sweet. It goes really well with the ham and onions, which I cook for
:19:53. > :20:04.about ten minutes. Don't know whether I put too much
:20:05. > :20:13.ham in, because I guessed the quaunts after seeing the dish. Carb
:20:14. > :20:18.-- quantities. But it goes so well with the flavour of the clams and
:20:19. > :20:26.the slight sweetness of the sherry. It's sort of like a symbiotic
:20:27. > :20:34.agreement of flavours, if you like. This dish works well both as a
:20:35. > :20:38.portion of tapas or as a starter at any Christmas or new year starter.
:20:39. > :20:48.I'm hoping it makes a promising start with my guests here. Oh, wow.
:20:49. > :20:54.Thank you. Very nice. It wouldn't be the same without the sherry. Jimmy
:20:55. > :20:58.Burns is a respected writer on Spain. He fondly remembers the
:20:59. > :21:06.imports of Christmas in their family home. English dad, Spanish mum and
:21:07. > :21:10.born in Spain. That's right. Turkey on Christmas, but I really looked
:21:11. > :21:14.forward to the lamb. Can you imagine, marinated in wine and
:21:15. > :21:20.herbs, very simple, lots of olive oil. Slow cooked. Very slow cooked.
:21:21. > :21:25.Slow cooked lamb happens to be a family favourite, with a good chef
:21:26. > :21:32.friend of mine called Jose Pizarro. These days he's a successful reatour
:21:33. > :21:37.in -- restratour in London. He asked me to cook for a festive get
:21:38. > :21:47.together. I remember this one with my grandmother. It's slow roast and
:21:48. > :21:51.it's marinated with garlic, parsley, thyme, white wine, olive oil, salt
:21:52. > :21:56.and pepper. That's it? That's it. Simple. Then you have time to enjoy
:21:57. > :22:01.with your friends. It's Christmas, it's time for enjoy. To me you
:22:02. > :22:07.epitomise a new look about Spanish food, which has a real seriousness
:22:08. > :22:11.about good produce. For me, always. Because I was working in
:22:12. > :22:20.Michelin-starred restaurant. Then I go back to my roots. I go back to
:22:21. > :22:25.the ingredient, the quality and the simplicity. You are working with
:22:26. > :22:33.your fingers. Exactly, put all the parsley on. This lovely piece of
:22:34. > :22:37.lamb. This is only one of a lot of quite special dinners and lunches
:22:38. > :22:41.for Christmas. There's a lot of work goes into Spanish Christmas. Like we
:22:42. > :22:47.say, the mother and grandmothers are always very busy at this time. Wine.
:22:48. > :22:55.We are going to use plenty of wine for this. So you get all the residue
:22:56. > :23:03.of flavours. Olive oil. About two tablespoons. Some water.
:23:04. > :23:14.More wine. Fair enough. And some thyme. Just to give some
:23:15. > :23:22.countryside flavour. Leave marinated like this for two hours. Hola! We
:23:23. > :23:26.got the lamb ready for roasting just in time for the arrival of the
:23:27. > :23:30.guests. It was time to begin the celebrations and break open the
:23:31. > :23:35.bubbly, which for the Spanish, of course, means Cava. Thank you for
:23:36. > :23:47.coming. Thank you for having us. What's for dinner? Lamb. The lamb
:23:48. > :23:53.went into a moderate oven to roast for at least three hours. The slower
:23:54. > :24:06.the roast the better the end result. APPLAUSE That's nice. Oh, gosh.
:24:07. > :24:11.Beautiful. I think it's time to carve it. Come on then. Perfectly
:24:12. > :24:16.cooked. Tender. That's still very, very juicy. We don't make gravy in
:24:17. > :24:24.Spain. We just use the juice. I call it gravery. -- gravy. Can we have a
:24:25. > :24:57.Spanish carol. Ole! Feliz Navidad.
:24:58. > :25:04.Like the crew would say, are we surprised by this? We call it the
:25:05. > :25:08.medals. Medals. Yes. I loved Jose's recipe for roast lamb, just like his
:25:09. > :25:09.mama used to make, a perfect choice if you're looking for a festive
:25:10. > :25:14.roast with a difference. Jose certainly knows how to have
:25:15. > :25:17.a party! Christmas parties are always fun
:25:18. > :25:19.but can be a little stressful So I thought I'd show you
:25:20. > :25:25.a simple recipe that you could serve It's blinis and I'm going to serve
:25:26. > :25:33.them with both smoked salmon pate and then also with mackerel
:25:34. > :25:42.and a beetroot and shallot pickle. A touch of melted butter and flour.
:25:43. > :25:48.Dried yeast. Salt, keep the salt away from the yeast because it kills
:25:49. > :25:54.yeast. What yeast needs is basically warmth and moisture to feed. So
:25:55. > :25:58.sugar in there to help it. Then we take some butter, melted butter.
:25:59. > :26:04.That's basically going to be poured into here as well. And some milk.
:26:05. > :26:08.Chuck the whole lot in. Whisk it together and you end up with a
:26:09. > :26:13.batter. Now once you've achieved this batter - switch that on - once
:26:14. > :26:16.you have the batter like that, you let it prove. Only for a little bit.
:26:17. > :26:23.What you end up with, see the difference in those two? Yeah.
:26:24. > :26:27.That's started to prove. Then all we do is we have the proved mixture.
:26:28. > :26:33.It's bubbled up. You can see it. Then we take the egg whites, which
:26:34. > :26:38.we throw into the batter mix. Mix this together. That is your blini
:26:39. > :26:42.mix done. That's all it is. We will cook them with butter in a span and
:26:43. > :26:47.serve it with a nice smoked salmon mousse, which I know you are a fan
:26:48. > :26:52.of smoked salmon. I love it. I have a funny story. Smoked salmon into a
:26:53. > :26:57.blender, blitz it up, lemon juice, creme fraiche, double cream and you
:26:58. > :27:04.have yourself a nice little salmon mousse. First, congratulations. New
:27:05. > :27:08.chapter, new Syria, four-year break -- new era, four-year break. Number
:27:09. > :27:13.one album. A lot of friends and family bought it! It's been an
:27:14. > :27:16.unbelievable ride for you. I mean, you wanted to sing when you were
:27:17. > :27:22.very young. Yeah, always. Always wanted to sing. You were on stage
:27:23. > :27:26.quite young as well. And performing, not singing, but theatre and bits
:27:27. > :27:30.and bobs. I was going to be an actor, yeah. When I was 13 I had a
:27:31. > :27:35.choice to go to drama school. Then I wanted - because I have a twin
:27:36. > :27:38.brother Rupert - and I wanted to stay with him. You have three
:27:39. > :27:47.brothers remember. And my lost-lost brother. It's a very emotional
:27:48. > :27:50.morning for me actually! New family member and congestion charge. Yes,
:27:51. > :27:57.but I'll have great food for the rest of my life. Brilliant. My
:27:58. > :28:03.brother Rupert trained as a chef. He came up with the title for the new
:28:04. > :28:07.album. 85% proof. Where does that come from? It came from the content
:28:08. > :28:12.of alcohol, which is funny because neither of us really drink. We were
:28:13. > :28:18.looking into moon shine and how - You were looking into moon shine.
:28:19. > :28:23.Not drinking it. In Thailand, doing a kick boxing training camp. So I
:28:24. > :28:27.can protect you brother, now. If you have any problems. Yeah, I like the
:28:28. > :28:34.idea of the fermenting of the alcohol. You don't know necessarily
:28:35. > :28:39.what percentage it will be, and it's similar to an album. You either get
:28:40. > :28:44.drunk on the music or you don't. Luckily people got drunk. How long
:28:45. > :28:48.did this take? Ten days. Was that because you had four years away? I
:28:49. > :28:53.think so. I had four years off. I did theatre. I did some studying. I
:28:54. > :28:57.did some teaching. And I learned a lot from the teaching. I don't know
:28:58. > :29:01.if you ever teach, but it's a wonderful - What were you teaching?
:29:02. > :29:06.Singing, performing. What are you doing now? The blinis. Turning them
:29:07. > :29:13.over? Flipping them over. Making a mess of one of them. This is why I'm
:29:14. > :29:16.talking to distract. LAUGHTER
:29:17. > :29:28.I'll turn them over down here. Oh, hi, hi, look at me. This pan was a
:29:29. > :29:35.bit hot. There we go. They look great. What's all the fuss about.
:29:36. > :29:39.They're the pleenies. We tip these out -- blinis. We tip these out. You
:29:40. > :29:44.are going to top it with a mousse and everything else. That's your
:29:45. > :29:49.mousse done. The fish itself. I will fillet this and then blowtorch it. I
:29:50. > :29:55.will do this with pickled beetroot. You fillet it like that. Mackerel,
:29:56. > :30:01.very good for you. Very, very good for you. The fact I'm going to serve
:30:02. > :30:04.it with blinis pan fried in half a pound of butter, ignore that. What's
:30:05. > :30:09.new about the album. I've been listening to it. It's a new
:30:10. > :30:13.direction. It's very eclectic. My last album was very focussed. This
:30:14. > :30:18.one, I just went in and just wrote the songs and I was with pay new
:30:19. > :30:23.record company Island Records, who have an incredible heritage. They
:30:24. > :30:29.were loving it. What I do is I send the demos off and they just loved
:30:30. > :30:32.it. They come back and say yes? They go back and say, we're not going to
:30:33. > :30:37.drop you, we like it. Thank God, the mortgage will be paid. Yeah. I think
:30:38. > :30:44.the key thing is not to be afraid. That's the key thing. I suppose,
:30:45. > :30:49.also given your success, you can be a little bit more picky. People will
:30:50. > :30:51.follow you. Pliemy, what are you -- blimey, what are you doing now?
:30:52. > :31:09.Cooking the mackerel.. Look at that! It is like a chemistry lesson.
:31:10. > :31:16.So, what happened then? Well, it is amazing, really, as you get older as
:31:17. > :31:22.a pop star. It is hard. There is that awful word, "relevant." I did a
:31:23. > :31:28.sell-out tour, and people have supported me from the beginning. So
:31:29. > :31:35.I don't take that for granted. And you were at the Popp shows? Yes.
:31:36. > :31:39.You were at the beginning? Yes, I didn't get caught up in the madness
:31:40. > :31:42.it is now. It is a different sort of beast. I was looked after really
:31:43. > :31:49.well. You don't get type-cast? No.
:31:50. > :31:53.Now I think that people maybe even forget that I came from a talent
:31:54. > :31:58.show but I don't. It was an incredible experience. And very
:31:59. > :32:00.special. I have this unique, basically, I by-passed the record
:32:01. > :32:07.companies. The people were the record company.
:32:08. > :32:13.I don't know... Wasn't it the first time you ever sang on stage with a
:32:14. > :32:21.microphone? It was Pop Idol, yes. I have never lost that joy for it, you
:32:22. > :32:27.know. It really was, it was very much a repressed talent, I guess. I
:32:28. > :32:35.was studying politics at university. You were doing theatre and bits and
:32:36. > :32:42.piece but you did start young. I was reading a story you were in a show,
:32:43. > :32:55.you were a Christmas tree? I was a Christmas tree, yes, I had one line,
:32:56. > :33:01."it's Christmas!." Was it worthy of an Olivier? Who knows.
:33:02. > :33:07.Well, it was better than me. I was a king in my nativity. I had one word.
:33:08. > :33:13.I messed it up. I was put on lighting.
:33:14. > :33:19.What was the word? Hello! I must tell you a funny story. My God
:33:20. > :33:27.daughter, Martha, she had a line" yes, you can come into the stable."
:33:28. > :33:34.But she said, "no, you can't." So she changed the history of the
:33:35. > :33:38.religion. Very brave.
:33:39. > :33:43.So, what is the New Year bringing you? Are you going on tour? No. I'm
:33:44. > :33:49.going to have a break and do some summer shows.
:33:50. > :33:53.This is the end, so I have the final song from the record, Brave Man.
:33:54. > :33:58.With a fantastic video. It is amazing. I was watching it
:33:59. > :34:02.last night. It is fantastic. What is it about? It is about a
:34:03. > :34:06.transgender young man. That is very much a topic at the moment and very
:34:07. > :34:12.important. But to portray that in a video like
:34:13. > :34:19.that... It was quite brave, funny enough. I really aploughed Island
:34:20. > :34:23.Records as many would not punt the money to do something like that. It
:34:24. > :34:36.has had an incredible reaction and got people talking. I have also done
:34:37. > :34:44.a song for WWF, a cover of Baccarat, a song for a brilliant cause.
:34:45. > :34:49.That is to help the charity? Yes, there are only 3,000 tigers in the
:34:50. > :34:53.world. We have lost 50% of our animals since 1970. It is pretty
:34:54. > :34:57.dire. The deforestation of places, it is a
:34:58. > :35:03.pretty dire situation. Well, there is lots of mackerel and
:35:04. > :35:09.salmon. Hurrah! Happy Christmas! Can I try
:35:10. > :35:15.one. Yes, you have the blinis, some with
:35:16. > :35:22.the mackerel, some with the smoked salmon, and some with the caviar.
:35:23. > :35:25.You are so clever. I'm not really. It is ten years of whingeing it!
:35:26. > :35:30.So what will I be making for Will at the end of the show?
:35:31. > :35:33.It could be his food heaven, pasta which I'm going to serve
:35:34. > :35:36.First Theo's got a quick ragu which will go really well
:35:37. > :35:39.with homemade tagliatelle then I'm going to make some ricotta filled
:35:40. > :35:41.tortellini which I'll serve with a courgette and garlic sauce.
:35:42. > :35:45.Or it could be food hell, liver I'll pan fry a piece of calves liver
:35:46. > :35:48.in plenty of butter then serve it with crispy onion rings, deep fried
:35:49. > :35:51.capers, a pile of creamy mashed potato and a rich red wine sauce.
:35:52. > :35:55.As usual, it's down to the guests in the studio and a few of our
:35:56. > :35:59.viewers to decide, and you can see the result at the end of the show.
:36:00. > :36:08.A delicious dish. Happy with that? I love you.
:36:09. > :36:10.Right, let's get another absolute favourite recipe from Mary Berry.
:36:11. > :36:13.Like everyone today she's making plans for Christmas with
:36:14. > :36:28.I bet she pays the congestion charge! I love Mary Berry.
:36:29. > :36:35.Christmas would not be Christmas, if my cupboards were not bursting with
:36:36. > :36:45.my favourite sweet indulgence, chocolate. No-one knows better about
:36:46. > :36:53.it than William Curley, four times. Chocolatier of the year, four times!
:36:54. > :36:57.Hello, William, Christmas, and I can't imagine Christmas without
:36:58. > :37:06.chocolate. Is it a busy time for you? Yes it is the busiest time of
:37:07. > :37:10.the year, the special tis are Dundee cake, port truffles.
:37:11. > :37:13.What is your favourite? The Yule Log.
:37:14. > :37:17.The Yule Log is served traditional in France as their Christmas
:37:18. > :37:21.pudding. It dates back to the 16th century. I have made Yule Logs
:37:22. > :37:30.myself. But never anything quite like this! If you take the mousse
:37:31. > :37:38.and run it up the side. Like such... I bet you do this like
:37:39. > :37:44.lightening when you do it. I must say, if I was doing this, I would do
:37:45. > :37:49.several at one go, put them in the freezer and everybody who came to
:37:50. > :37:52.supper in the next year would get it as their pudding, whether it was
:37:53. > :37:56.Christmas or not. If I'm going to all of this effort, I would want to
:37:57. > :38:00.show off. This wonderful creation is a
:38:01. > :38:04.combination of a creamy hazelnut and almond and meringue centre.
:38:05. > :38:11.You have done this before and you know exactly that they are going to
:38:12. > :38:19.fit. Chocolate sponge. So that is rum with a sugar syrup? Indeed, yes.
:38:20. > :38:26.These are crystallised chestnuts. Surrounding by a rich chocolate and
:38:27. > :38:37.chestnut mousse. A meringue base, all covered in dark chocolate glaze.
:38:38. > :38:41.It is just like a river flowing. A final few festive touches.
:38:42. > :38:48.Oh, that looks amazing. Just look at that.
:38:49. > :38:52.And the masterpiece is complete. Do you know, William, I have to
:38:53. > :38:55.stand back and say, that really takes the wind out of my sails it is
:38:56. > :39:00.magnificent. Thank you very much, Mary. It is
:39:01. > :39:03.very kind. Why not go upstairs, have a little cup of coffee and a wee,
:39:04. > :39:14.thin slice. Do you know, you you have twisted my
:39:15. > :39:22.arm, go on! This is luxury per sonified. It is so chocolatey. And
:39:23. > :39:27.it is full of surprises as you get through the layers.
:39:28. > :39:32.The textures and the different flavours coming through.
:39:33. > :39:37.Oh, so good. All that remain, William, is to wish you a very happy
:39:38. > :39:40.Christmas, and you will have only have made about 1,000 of these come
:39:41. > :39:46.Christmas. Indeed. Thank you very much, Mary.
:39:47. > :39:50.Merry Christmas to you. That looked amazing. But if you have
:39:51. > :39:53.not the time or the skill that William has, I have the perfect
:39:54. > :39:58.recipe for you. A chocolate mousse cake.
:39:59. > :40:08.So the cake is very simple to make. And the strongest chocolate flavour
:40:09. > :40:13.you will get is from cocoa. To the cocoa, 25 grams, add three
:40:14. > :40:17.tablespoons of boiling water. Aim to get a piece. A bit like soft
:40:18. > :40:23.butter, you can spread it across. There it is.
:40:24. > :40:28.Then add two eggs. 100 grams of caster sugar. 100 grams of
:40:29. > :40:32.self-raising flour, and a level teaspoon of baking powder.
:40:33. > :40:35.Don't make it heaped. It must be level.
:40:36. > :40:41.Because if you put too much in, it will rise up and fall down again.
:40:42. > :40:55.And lastly, 100 grams of baking spread.
:40:56. > :41:00.Beautifully mixed, all one colour. Spoon the mixture into a greased
:41:01. > :41:05.tin, lined with nonstick baking parchment. Chocolate goes so well at
:41:06. > :41:11.Christmas time. I think it is just one of those times where we can be
:41:12. > :41:17.indulgent! It only needs 25 minutes in the oven at 160 fan.
:41:18. > :41:21.When it starts to shrink from the sides of the tin, it's done. It
:41:22. > :41:26.should be nice and springy to the touch.
:41:27. > :41:30.That looks perfect. To make it extra special, a little
:41:31. > :41:35.brandy over the top. About two tablespoons.
:41:36. > :41:40.A bit difficult to know where you have been, when it is a chocolate
:41:41. > :41:45.cake but I think I am remembering, there we are. And that for luck.
:41:46. > :41:53.Right, now to the chocolate mousse topping. Slowly melt 300 grams of
:41:54. > :42:00.chocolate. I find using 50% cocoa solids is best. It adds just the
:42:01. > :42:07.right amount of sweetness. While the chocolate cools, whisk 450 mls much
:42:08. > :42:14.whipping cream until it is frothy. Fold that in... And you get the
:42:15. > :42:19.easiest and the quickest chocolate mousse. And it is still a lovely,
:42:20. > :42:30.frothy mixture. I'm going to put it on the top of
:42:31. > :42:35.the sponge now. I'm going to chill it overnight in
:42:36. > :42:56.the fridge. That will firm it up, and then I will turn it out.
:42:57. > :43:02.A little sifted cocoa over the top makes a professional finish. This is
:43:03. > :43:14.the sort of thing that William would have done with his Bousche, Noelle.
:43:15. > :43:22.I think that is super and stylish. And everyone will go" Ah." When they
:43:23. > :43:30.come in. And then a little icing over the top. It also makes it look
:43:31. > :43:34.like snow at Christmas. That's my special, indulgent chocolate sponge.
:43:35. > :43:38.Still to come this morning on Saturday Kitchen Live.
:43:39. > :43:40.Nigel Slater is enjoying his own 12 tastes of Christmas.
:43:41. > :43:42.He's adding cranberries to sauteed sausages before making some
:43:43. > :43:45.decorative biscuits with plenty of ginger to hang on the tree!
:43:46. > :43:48.It's Kuba's first attempt at the Saturday Kitchen omelette
:43:49. > :43:51.I've got high EGG-spectations of course, but unfortunately he's
:43:52. > :43:55.up against the Usain Bolt of the egg world, Theo Randall.
:43:56. > :43:58.Will Theo be able to turn in a similarly EGG-ceptional
:43:59. > :44:01.performance to the one that got him to the centre of our pan?
:44:02. > :44:03.Can he BREAK that incredible time of 14.76 seconds?
:44:04. > :44:11.You can see the action, live, a little later
:44:12. > :44:14.on. And will Will be facing food heaven, pasta two ways with both
:44:15. > :44:18.a quick ragu and also filled with ricotta and a pinch of nutmeg.
:44:19. > :44:21.Or food hell, pan fried calves liver with deep fried onion rings
:44:22. > :44:28.You can see what he ends up with at the end of the show.
:44:29. > :44:34.And this next chef is a man I stumbled across whilst travelling
:44:35. > :44:38.I stopped for lunch at his pub The Feathered Nest near Burford
:44:39. > :44:47.and was blown away by the food so I had to invite him to cook with me
:44:48. > :45:00.We have a selection of unusual ingredients. But much of this you
:45:01. > :45:05.make yourself? Yes, we have some wild boar today. It is from the
:45:06. > :45:10.Forest of Dean. It is a great discovery this year. It is a 100%
:45:11. > :45:15.wild beast. So we are serving it with quince and
:45:16. > :45:20.bits and pieces. I am cracking on with this mixture.
:45:21. > :45:25.I will start with the stuffing for the sausage meat to go around the
:45:26. > :45:30.loin. So we have lovely smoked lardons. We are going to melt it
:45:31. > :45:35.down and use instead of butter this time to fry the mushrooms.
:45:36. > :45:40.So, instead of butter we are using the fat from the animal.
:45:41. > :45:45.Yes, pure and lovely. It will give a hint of smokiness to it.
:45:46. > :45:47.So to get them first. Then they can cool down before mixing them with
:45:48. > :46:02.the sausage meat. The sausages from wild boar, and the
:46:03. > :46:09.liquor is the secret ingredient here. All this can be replicated
:46:10. > :46:14.with pork loin and apple sausages for example. Look online for wild
:46:15. > :46:18.boar because it's possible to get. Tell everybody about the pub itself.
:46:19. > :46:29.It's been there for several years now. We kind of cook a detour. Tell
:46:30. > :46:36.us about it. Yeah, it's a tiny village between Burford and Stowe.
:46:37. > :46:43.The pub is situated on top of the hills, so you can see the rolling
:46:44. > :46:50.hills of the Cotswolds. We have four bedrooms with that view to enjoy.
:46:51. > :47:00.Yeah, lovely, lovely restaurant with lots of lovely food. You've been
:47:01. > :47:07.there since when? Before that you were with Raymond Blanc. What got
:47:08. > :47:10.you started cooking? Right, should I say this or not It's your first time
:47:11. > :47:17.on the show. I always liked to eat, as you can see. My mum wasn't that
:47:18. > :47:20.skilful or adventurous. She was happy to do one sort of meal for
:47:21. > :47:25.three or four days for example. Which I didn't like that. So to sort
:47:26. > :47:33.of spice it up a bit, I started to cook. That's how it started. You
:47:34. > :47:39.went to college, bits and pieces? I did my financial management in
:47:40. > :47:44.Poland. Then I felt that's not what I wanted to do. That's not my type
:47:45. > :47:49.of job. I came to England. Found the college, which I didn't know exists,
:47:50. > :47:53.to be honest. I enrolled in the course when I was 24. You started
:47:54. > :48:00.quite late on in life, for a chef. Yeah 24 years old. Most of them...
:48:01. > :48:06.27 was my first job. Yeah. This is for the stuffing there? Yes wild
:48:07. > :48:12.mushrooms with the lardons, which we will mix with the sausage meat. I
:48:13. > :48:15.have the mixture for the quince, vanilla, bayleaf, star anise,
:48:16. > :48:20.juniper, cinnamon and sugar and vinegar. We bring this to the boil
:48:21. > :48:25.and cook it. Yes, basically a mulled wine with quince in it. Orange and
:48:26. > :48:32.lemon as well. Yes, keeping it festive. It's a lovely base for the
:48:33. > :48:40.quince. You've been at the restaurant since it opened, five,
:48:41. > :48:44.six years? Yeah, I'm living in it since 2012. You are just starting to
:48:45. > :48:48.bed it in. You've just got the food that you wanted is that right?
:48:49. > :48:56.Because as I said, I started a bit late. It takes years to get to what
:48:57. > :49:09.you enjoy. It was a bit of trial and error for a while. Now I think we
:49:10. > :49:13.are getting there. I've got a big love in general for game. We have
:49:14. > :49:18.plenty of it. This time of the year, that's my speciality. That's what I
:49:19. > :49:23.want to focus on. The rest is a bit of everything. Because of, you know,
:49:24. > :49:27.we are all fairly international over there. So, it's a bit of everything.
:49:28. > :49:35.Tell us about the boar. What makes this so special? The boar, first of
:49:36. > :49:41.all, it's 100% wild. That's what makes it special. It's from the
:49:42. > :49:49.Forest of Dean. It's quite young. It's like a 20 kilo carcass, which
:49:50. > :49:54.is like a suckling boar. It's lovely and tender and a flavour is not too
:49:55. > :50:00.strong or gamey. Realistically it's like a tasty, lean, perfect pork.
:50:01. > :50:06.You get the entire carcass? Yes. The entire carcass. I'm going to roll
:50:07. > :50:13.the loin. The loin is very lean. To protect it, I'm going to roll it in
:50:14. > :50:19.that sausage meat. Yeah, whole carcass and then we use it all. Use
:50:20. > :50:28.it for Sunday roast leg. And then we do a dish with trying to do all the
:50:29. > :50:38.cuts. That's on one plate. How many chefs are in the kitchen? When we're
:50:39. > :50:43.lucky around seven, you know, seven is ideal plus two kitchen porters.
:50:44. > :50:50.Their job is probably the most important in the kitchen.
:50:51. > :50:54.Absolutely. I was talking to Theo before, they do all the tortellini
:50:55. > :51:01.and raviolis. Explain what you've done here? The loin, the sausage
:51:02. > :51:04.meat, rolled around the loin. Just put it in clingfilm just to shape
:51:05. > :51:10.it. If you do that beforehand you can put it in the fridge to set up.
:51:11. > :51:17.That will help to you keep the lovely, round shape. I'm going to
:51:18. > :51:24.make a lot of noise for a few seconds. Then we have the stomach
:51:25. > :51:28.lining, basically. That doesn't sound very appealing that. Will
:51:29. > :51:35.completely disappear while we're cooking the boar. You use this a lot
:51:36. > :51:39.as well, Theo, not just wild boar, but this. Yeah, yeah. It's brilliant
:51:40. > :51:44.for wrapping meat, particularly loins when they don't have that much
:51:45. > :51:52.natural fat. Use it for things like pork loin and venison. Wild boar is
:51:53. > :51:56.funny, because it's hard to get really good wild boar. We use
:51:57. > :52:03.shoulders to make a ragu or something. I'm really interested in
:52:04. > :52:07.tasting this. I use the stomach lining to wrap my albums and it
:52:08. > :52:14.disappears. That will be controversial for sure. That could
:52:15. > :52:21.be a really good album. What do you want, a plate? A pan. #12k34r let's
:52:22. > :52:29.put one on. Where's the winter slaw? It's all over there. Perfect. How
:52:30. > :52:38.long would you leave this slaw that I've made? You leave it in the jar
:52:39. > :52:47.at room temperature, three days minimum. Up to a week. It depends
:52:48. > :52:55.how sour you want it. Then you can put it in the lar dear or fridge --
:52:56. > :52:59.larder or fridge for months. It's a ready-made condiment. Would you
:53:00. > :53:12.leave it in the fridge to firm up? Ideally yes. We just want to seal it
:53:13. > :53:18.to get the colour nice. We will put that in there, 10 to 14 minutes. No
:53:19. > :53:21.more than medium for the boar. It's a restaurant and pub, you've just
:53:22. > :53:26.started to win a collection of awards recently. Started to come
:53:27. > :53:33.through. We went to Brighton, third time in a row, won the gold tourist
:53:34. > :53:37.pub of the year. That was great. What's still amazing about this job
:53:38. > :53:42.is you find hidden gems and secrets. I didn't actually say this in
:53:43. > :53:47.rehearsals, but - I don't mean to offend all the chefs on Saturday
:53:48. > :53:50.Kitchen last year - but it was the best plate of food I've tasted this
:53:51. > :53:55.year. And you don't have a Michelin star. Which I couldn't understand. I
:53:56. > :54:00.can't really answer that question. I'm very humble, now I can work. But
:54:01. > :54:07.it was - you're going the same colour at that now! Yes. I was so
:54:08. > :54:11.impressed that I took Pierre Kaufmann as well. He couldn't
:54:12. > :54:17.believe it. The stuff is incredible We are doing the slaw. Amazing new
:54:18. > :54:28.season olive oil. You're going to mix this? Just a bit of olive oil to
:54:29. > :54:32.bring it to life, bit of herbs, salt, sugar, just a little slaw,
:54:33. > :54:41.which is perfect. It can be made in advance, keep in a jar. Always ready
:54:42. > :54:46.to go. -- ready when you are. It's full of vitamin C. In Eastern Europe
:54:47. > :54:51.before citrus fruit was available, that was your source. This is not
:54:52. > :55:04.like kimchy? No, it's water, salt and veg. Quince puree on the bottom.
:55:05. > :55:11.Some of this lovely Sour Kraut. It's just jazzed up. We are going to use
:55:12. > :55:22.one, that will be enough. Top and tail. It -- tail.
:55:23. > :55:29.It -- tail it. I've cooked the quince in the pan. Perfect. The The
:55:30. > :55:36.ceps are incredible actually. They exceeded my expectations. You want a
:55:37. > :55:42.bit of that to go with it? New season olive oil, perfect. Give us
:55:43. > :55:48.the naming of this Wild boar from the Forest of Dean, with sour winter
:55:49. > :55:53.slaw, amazing massive cep and poached quince. Watch this man, he's
:55:54. > :56:01.going to be a genius. There you go. Thank you.
:56:02. > :56:02.You heard it here. Dive into this. It looks amazing
:56:03. > :56:05.You heard it here. Dive into this. It looks amazing and tastes
:56:06. > :56:09.fantastic. Interesting with this, it's on the outside the stuffing.
:56:10. > :56:17.Normally you'd put it on the inside. Look how juicy that loin is. That's
:56:18. > :56:24.the purpose of it. By wrapping it with the fat around it, you keep it
:56:25. > :56:29.all, like bacon. It's not as strong as you would think. But young boar,
:56:30. > :56:32.that's why. Happy with that? Delicious. You're a genius. There
:56:33. > :56:33.you go. Right, let's head to Exeter to
:56:34. > :57:03.see what Susy has chosen to go Kuba, your wonderful dish has
:57:04. > :57:06.several components. The key to matching the right wine is to
:57:07. > :57:10.partner it with the most dominant flavour on the plate, in this case
:57:11. > :57:16.the wild boar. I node a fairly rich red. From the new world I'd pick
:57:17. > :57:20.something from South America, like this Tupungato. I've gone for
:57:21. > :57:26.something with a decidedly more peppery character. It's from the
:57:27. > :57:36.deep south of France. The wine I've chosen is the Terre d' Ardoise 2013.
:57:37. > :57:41.Carignan is a grape variety that you get in the south of France that
:57:42. > :57:48.makes wines that are not only hearty and robust, but Tha'it spicy twist,
:57:49. > :57:55.specially good in the winter months. Deep colour and a gorgeous scent of
:57:56. > :57:58.spicy BlackBerry. There's that lovely red berry and BlackBerry
:57:59. > :58:02.again that. Goes well with that winter slaw. Because this is a ripe
:58:03. > :58:09.wine, it has a juicy quality that can cope with the poached quince.
:58:10. > :58:12.The main thing that's going on here is a lovely, savoury twist to a
:58:13. > :58:16.hearty red wine, that's exactly what I need to match the earthiness of
:58:17. > :58:22.the wild mushroom and of course that gorgeous star ingredient, the wild
:58:23. > :58:26.boar. Kuba, this dish is a real wintertime treat and it calls for a
:58:27. > :58:31.fine, top-notch red wine to go with it. Here it is. Enjoy! They're
:58:32. > :58:36.enjoying the food any way. There's not a lot left. What do you think?
:58:37. > :58:40.Very good. It goes perfectly with the boar and the quince. Sweetness
:58:41. > :58:46.of quince and it's perfect. Everything works on there. That
:58:47. > :58:48.cabbage is just... Delicious. With that porcini and cabbage, texture
:58:49. > :58:52.and flavour is brilliant. With that wine... It's difficult to get wild
:58:53. > :58:58.boar in this country, but that's the best I've had. Best I've ever
:58:59. > :59:04.tasted. It's amazing. I smelt it, didn't drink. It my uncle actually
:59:05. > :59:07.goes out, he's a deer stalker and goes to Germany to shoot wild boar.
:59:08. > :59:10.Right let's get a recipe from Si and Dave, the Hairy Bikers.
:59:11. > :59:12.They're attempting to cook their way through all
:59:13. > :59:15.the items mentioned in the song, the twelve days of Christmas!
:59:16. > :59:17.And they're starting at the beginning of course, with
:59:18. > :59:22.a partridge in a pear tree, well a partridge with pickled pears!
:59:23. > :59:39.That was awful. That's what happened when you get here at 4am
:59:40. > :59:45.We're meeting Delia. No, we're not. Tricia? No. Allan Partridge, dude.
:59:46. > :59:47.Partridge in a pear tree. First line Tricia? No. Allan Partridge, dude.
:59:48. > :59:56.Partridge in a pear tree. First line of the song. We're meeting the man
:59:57. > :00:01.who was the inspiration for Allan Partridge. Dancing on the ceiling
:00:02. > :00:08.has brought those boots with the velcro on underneath... We're
:00:09. > :00:12.cooking our first dish for the real Allan Partridge, that's lush Kingy.
:00:13. > :00:20.We've decided to get into character and dress in sports cashuals. It's a
:00:21. > :00:30.homage to it. You look like a stick of candy floss and I look like a
:00:31. > :00:43.fruit Bonn Bonn. You lock like Noel Ed monds in the House Party days.
:00:44. > :00:49.Partridge. The great alternative to the
:00:50. > :00:54.traditional Christmas bird. It is succulent and feeds more than
:00:55. > :00:59.enough. Ideal over the festive period. The
:01:00. > :01:08.dish starts with the sweating down of a shallot or a humble onion. And
:01:09. > :01:12.this is the basis for the stuffing, sausage meat and chestnuts and some
:01:13. > :01:19.bread. I don't know what is after that,
:01:20. > :01:25.chestnuts roasting on the fire? And now for the Christmas, the fruit. It
:01:26. > :01:31.is a Tudor thing. The opulence. To put in fruit, to celebrate and make
:01:32. > :01:35.things more rich and lush. Now we are both believers in eating
:01:36. > :01:40.game. It is out in the wild it is natural, it is healthy.
:01:41. > :01:44.Posh folk have game. Yes, wearing hats like this, and
:01:45. > :01:48.they go out bagging things. You, there! Shoot that bird! It's
:01:49. > :01:51.great. The stuffing draws the flavour from
:01:52. > :01:56.the partridge, the partridge taking flavour from the stuffing. It is
:01:57. > :02:00.like us, we help each other, we live together.
:02:01. > :02:07.We don't live together! When did we live together? What do you mean?
:02:08. > :02:13.Well, before, now we have wives and stuff. Now, look at this, it does
:02:14. > :02:18.not say, eat me but soon it will look brilliant. There is no way this
:02:19. > :02:22.is going to get dried out. They are moist inside, they are wrapped in
:02:23. > :02:26.bacon, moist with butter. Everything apart from the bones is going to be
:02:27. > :02:32.yum, yum. They go into the oven at 180
:02:33. > :02:39.degrees, for about 40 minutes but don't overcook them! To go with
:02:40. > :02:48.them, we are making fondant potatoes. With a gorgeous texture.
:02:49. > :02:56.One of the most luxurious ways to cook the hummable sudden. We are
:02:57. > :03:02.frying them in butter, then simmering them in stock with thyme.
:03:03. > :03:06.Letting them simmer this will you can cut through.
:03:07. > :03:14.Now, the partridge is done. The potatoes are in. Now the pear! .
:03:15. > :03:21.Peel your pear down. White wine vinegar, loads. Some
:03:22. > :03:26.water, not too vinegary! Then to that, sugar.
:03:27. > :03:29.Then, cloves, cinnamon and star anise.
:03:30. > :03:36.Bring that lot to the boil. It will take five minutes until soft.
:03:37. > :03:38.This is a preserve jar. You have to sterilise this before pickling
:03:39. > :03:44.anything. Put in the pears. Trying to get them to stand up.
:03:45. > :03:46.You want to well pack them in, don't you.
:03:47. > :03:53.You do. Look at that. Put in the cinnamon
:03:54. > :03:57.stick and a sprig of rosemary. It will flavour them beautifully. After
:03:58. > :04:02.a few weeks they are ready to eat. But the longer you leave them, the
:04:03. > :04:07.better they taste. There you go, mate. Merry Christmas!
:04:08. > :04:12.Fabulous. The pears have taken on all of the
:04:13. > :04:17.spices, and it is soft, soft, sweet and sour, oh! Yes, it tastes like
:04:18. > :04:24.pear but it is undoubtedly a pickle. That one is a dynamite winner.
:04:25. > :04:28.The pickled pears are a great accompaniment to the flavours of the
:04:29. > :04:33.partridge. With the vegetables, this dish is a wonderful Christmas treat.
:04:34. > :04:38.Now, all we have to do is plate up. Any minute now, our guest, Wally
:04:39. > :04:46.Webb will be here. That is him. The legend that is.
:04:47. > :04:54.How are you? Nice to meet you. You are a Mod. You have a Lambretta.
:04:55. > :05:01.That is pretty cool. Yes it is a '66.
:05:02. > :05:05.There, Wally, a festive feast. Oh, you have done this for me. Very well
:05:06. > :05:15.presented, I might say. Thank you, sir.
:05:16. > :05:25.Pickled pears, fondant and Patrick and peas! It is a party! It is.
:05:26. > :05:31.Like having tinsel in your mouth. The only thing is, you there is no
:05:32. > :05:41.such thing as a free lunch. Indeed. So, what we need is to get you and a
:05:42. > :05:50.few others to sing the first few lines of A First Day Of Christmas.
:05:51. > :05:59.Ouch! I think Wally should stick to records rather than singing.
:06:00. > :06:03.Better singing than we got. Time to answer your foodie questions.
:06:04. > :06:06.Each caller will also help us decide what Will could be eating
:06:07. > :06:18.What is your question, John? I have a boneless saddle of venison. I need
:06:19. > :06:23.the best way to roast it, ie, fast or slow. And what to serve it with.
:06:24. > :06:31.If you are getting that, invite us to cook it! Well, the shoulder, if
:06:32. > :06:39.it has the flaps and skin. I would trim it, with the trimmings, I would
:06:40. > :06:44.use for the stuffing and chestnuts, cranberries, the Christmas flavours.
:06:45. > :06:50.Put it in the middle. Roll it tight. You don't want to overcook it. It
:06:51. > :07:00.meads to be medium rare. So, 180 degrees, sealed in a pan. 180
:07:01. > :07:07.degrees, for 50 minutes depending on how big it is.
:07:08. > :07:10.What would you do with it? Well, red cabbage, and the Shaw would be
:07:11. > :07:15.delicious. What about me? What would you do
:07:16. > :07:21.with the venison? Play my music! What dish would you like to see,
:07:22. > :07:26.heaven or hell? Sorry, Will, it must be hell! Oh! You have been tweeting
:07:27. > :07:38.the show all morning. We have a couple to read out.
:07:39. > :07:48.Rachel at William's: Most fabulous guest today! Will, what is your most
:07:49. > :07:54.famous Christmas starter? Well, I love bilinis on Christmas day. That
:07:55. > :07:59.is kind of a starter. With smoked salmon? I would go for bigger
:08:00. > :08:03.prawns, on the shells. I love a prawn cocktail.
:08:04. > :08:11.Do you have a another one for us? Yes, I have one from Tanya: Four
:08:12. > :08:18.pieces of lamb neck with bone in, a wintery recipe, please. Perhaps with
:08:19. > :08:25.pearl barley? What do you reckon? Seal the lamb neck off, add squash
:08:26. > :08:31.and chestnuts, celery, cooked slowly with white wine. Add the pearl
:08:32. > :08:38.barley. In the oven cooked gently. All of the pearl barley puffs up
:08:39. > :08:44.with a vegetable lamb. The lamb neck is lovely as a hotpot.
:08:45. > :08:49.It must take time with it. Yes, delicious. When it is cooked
:08:50. > :08:58.slow. Then scrapping off the meat from the bones.
:08:59. > :09:02.Joanne, what is your question? I have some pheasant from the
:09:03. > :09:06.butchers. I have no idea how to cook it.
:09:07. > :09:16.Pheasant, I love it with senior air yack. The breasts can dry out. Seal
:09:17. > :09:21.it off in butter in a big pan. Get some celeriac in with the pheasant
:09:22. > :09:28.with hot milk and cook slowly for 45 minutes to an hour. All of the milk
:09:29. > :09:32.reduces, it thickens with the celeriac, the milk helps with the
:09:33. > :09:37.full flavour of the fessant. Good luck with that. Don't overcook
:09:38. > :09:42.them. What dish would you like to see at the end of the show? It must
:09:43. > :09:45.be heaven. Claire from Bristol, are you there?
:09:46. > :09:55.Yes. What is your question? I like duck,
:09:56. > :10:01.what is the best way to cook it. Probably starting with the duck
:10:02. > :10:13.breast? Dry pan, no oil. Skin side down. Then the duck in the pan and
:10:14. > :10:17.render the skin down. Until it is crispy. Then seal it on the other
:10:18. > :10:22.side for two or three minutes then in the oven and a good rest.
:10:23. > :10:29.What dish would you like to see, heaven or hell? Heaven, because I
:10:30. > :10:32.love Will. And we have to apologise to John,
:10:33. > :10:40.there, Will was getting carried away! Now, the Omelette Challenge.
:10:41. > :10:56.Kuba, who would you like to beet on the Bharatiya Janata Party? -- beat.
:10:57. > :11:05.Pierre Koffman! Oh! So, cracks on the screens.
:11:06. > :11:16.Ready? 3, 2, 1, go! I have made a harsh of this one.
:11:17. > :11:25.That was quick. You have been practicing.
:11:26. > :11:33.Of course he was. Right, Theo, first of all.
:11:34. > :11:38.Was that three eggs?! Do you think you beat your time? No, I don't
:11:39. > :11:46.think so. You were mega fast. 15. 8 seconds.
:11:47. > :11:53.That puts you in second place. It's not fair... I was trying to
:11:54. > :12:00.cover that up! I'm not putting it in there.
:12:01. > :12:09.Right, Kuba. He has been practicing. Did he practice enough? He beat Mr
:12:10. > :12:10.Pierre Ko if, fman. You are next to Jose there.
:12:11. > :12:17.Very good. So Will get his food heaven,
:12:18. > :12:19.fresh pasta served in two ways first with a quick ragu
:12:20. > :12:22.and second as tortellini, Or food hell,
:12:23. > :12:25.calves liver with deep fried onion Our chefs will make
:12:26. > :12:29.their choices whilst we get a couple of simple festive food
:12:30. > :12:31.ideas from Nigel Slater. And he's starting off with some
:12:32. > :12:34.sticky cranberry sausages. Right,
:12:35. > :12:35.it's time to find out whether Will So Will,
:12:36. > :12:39.your food heaven would be pasta. Theo's brought his special eggs
:12:40. > :12:42.in and we're going to make fresh tagliatelle to go with a nice
:12:43. > :12:44.and quick ragu. Also we're going to roll some pasta
:12:45. > :12:47.out and fill it with ricotta and nutmeg to make some tortellini
:12:48. > :12:50.and serve them with a courgette Or you could be having food hell,
:12:51. > :12:53.liver, which would be pan fried and served
:12:54. > :13:00.with onion rings, deep fried capers, We are going to have a look at Nigel
:13:01. > :13:02.Slater. He is starting off with for us,
:13:03. > :13:04.enjoy this one. My first taste of Christmas, is
:13:05. > :13:06.often confined to the day itself. But its magnificent colour and
:13:07. > :13:08.flavour can actually give festive cheer to any dish.
:13:09. > :13:11.My first flavour is always can berries. The minute I see them, I
:13:12. > :13:14.have to use them. Christmas is a sweet and sticky time. So it is nice
:13:15. > :13:15.to have something that is a bit sharp.
:13:16. > :13:18.So I have red onions here. I want them to cook slowly.
:13:19. > :13:23.So that they become sticky and jammy.
:13:24. > :13:27.They have a sweetness to them. It will balance out the sour
:13:28. > :13:33.cranberries. Put those over a moderate heat, not
:13:34. > :13:41.too high and give them time... This cheerful flavour is going to pep up
:13:42. > :13:46.an otherwise everyday ingredient. There's not many people I know who
:13:47. > :13:53.don't like a sausage. I have bought these chipolatsa as
:13:54. > :13:56.they feel more festive. There is something fun about them.
:13:57. > :14:02.Pop them in the onions just as they start to soften.
:14:03. > :14:05.So the onions are really sticky and the sausages have started to brown.
:14:06. > :14:24.It is time to add my real Christmas flavours.
:14:25. > :14:33.The cranberry jelly... And then some cranberries. A good handful.
:14:34. > :14:39.Use fresh or frozen. And keeping the heat quite low, let the jelly melt
:14:40. > :14:45.and the cranberries cook through. You will see that sticky glaze
:14:46. > :14:49.appear. It is a mixture of the cranberry jelly and the sticky bits
:14:50. > :14:58.from the onions and the sausages. A wee bit of salt and pepper. Then a
:14:59. > :15:05.little bit grated clementine.en this no-one is in any doubt what time of
:15:06. > :15:10.year it is! This is the first of the Christmas flavours. The first time
:15:11. > :15:23.that I see cranberries. So there it is, Christmas on a fork!
:15:24. > :15:28.This playful dish, will gently deliver festive cheer when you have
:15:29. > :15:31.the first flurry of visitors on the way. It's a great way to work in
:15:32. > :15:53.that first taste of Christmas. Flavours can unlock memories and my
:15:54. > :15:58.next taste takes me back to my childhood and the magic of the
:15:59. > :16:04.season. I use it all year round, but at this time of year, spicy ginger,
:16:05. > :16:11.to me, is one of the most festive tastes of all. I think my lover of
:16:12. > :16:15.ginger started with good old ginger nuts. I've discovered something
:16:16. > :16:26.better. I've discovered spice biscuits. I start with 80 grams of
:16:27. > :16:34.muck rawo sugar -- muscavado sugar, smells like an old fashioned sweet
:16:35. > :16:39.shop. And 70 grams of butter. Then I'm going to cream this until it's
:16:40. > :16:43.dark and fluffy. The ginger is going to be the king of tastes in this
:16:44. > :16:51.recipe. An extra kick of spices will make all the differences. What's
:16:52. > :16:55.really good is getting a nugget of cardamom in your mouth when you eat
:16:56. > :16:58.a biscuit, and there's an explosion of flavour. Dark treacle will bring
:16:59. > :17:04.out the flavours of the sugar and butter. I need about two
:17:05. > :17:23.tablespoons. Then comes the plain flour. 250 grams. A little by --
:17:24. > :17:33.bicarbonate of soda and then the ginger that. Goes into the butter
:17:34. > :17:39.and sugar. The yolk of an egg binds the ingredient. Then the ground
:17:40. > :17:45.cardamom. That needs a bit of milk to bring the mixture together. A bit
:17:46. > :17:50.of flour on the board to stop the dough sticking to it. Go as thin as
:17:51. > :18:06.you dare. Once you've got some festive shapes,
:18:07. > :18:15.pop them in the oven for about 15 minutes at 180. What I want with a
:18:16. > :18:20.crisp biscuit like that is a refreshing drink. I've got a great
:18:21. > :18:28.cocktail to go with them, very Christmassy, very easy and it's full
:18:29. > :18:35.of gingerment -- ginger. Something cool and sharp, few more of those
:18:36. > :18:40.festive cranberries will work well with spicy jirninger. Using the
:18:41. > :18:47.sticky syrup from the jar will bring out the flavours. Now for the
:18:48. > :18:54.Christmas fizz. I'm using cider. Give them the briefest blitz so the
:18:55. > :19:07.cranberries keep some of their texture.
:19:08. > :19:13.So, crisp little biscuits. These sweet treats would be delicious as
:19:14. > :19:19.they are. But I think I can make them even more festive. Icing sugar
:19:20. > :19:23.with a little lemon will work wonderfully with the spicy ginger. I
:19:24. > :19:29.want this to be able to trickling from my spoon. -- trickle from my
:19:30. > :19:35.spoon. Not so thin it pours off the biscuits, but not so thick it lands
:19:36. > :19:38.in a blob. The only way to do this is from a height. You'll make a bit
:19:39. > :19:51.of a mess. You just have to go with it.
:19:52. > :19:56.Whether you let the children find these heavenly decorations
:19:57. > :20:02.shimmering on the tree or serve them up still warm from the oven, once
:20:03. > :20:05.you've made these for someone, they will always remember and Christmas
:20:06. > :20:12.and ginger will stay with them forever.
:20:13. > :20:21.It's time to find out whether Will is facing Food Heaven or hell.
:20:22. > :20:28.Heaven would be pasta. Theo's famous for it. Lovely eggs in here with a
:20:29. > :20:33.ragu and some beef. Pasta dish with ricotta and corgette. Food Hell
:20:34. > :20:37.would be liver, capers, beer battered onion rings, mashed potato.
:20:38. > :20:42.A very chefe sort of dish. It was down to these guys to decide your
:20:43. > :20:46.fate. Well, I have two brilliant people cooking two brilliant dishes.
:20:47. > :20:50.So I'm sure Food Hell will be just as good. That's what you're having!
:20:51. > :20:55.Is that what I'm having. Oh, I take all that back.
:20:56. > :21:01.I said to you it's a chef's dish. Liver and onions. That's what we're
:21:02. > :21:10.doing. It's calves liver. You'll love it. Oh, no! First thing I'm
:21:11. > :21:14.going to get you to do, if you can do me the shallots, that would be
:21:15. > :21:15.great. Kuba could be peel the potato in the pan at
:21:16. > :21:19.great. Kuba could be peel the potato in the pan at the far end. I will
:21:20. > :21:28.get on and cook the liver. Can I just grab the flour. I start this
:21:29. > :21:32.off with a touch of flour. Salt and pepper. I'm going to cook this and
:21:33. > :21:38.take it out of the pan and make a sauce with this as well. Tiny bit of
:21:39. > :21:43.flour. Very hot pan. You can use a tiny bit of olive oil. Why do you
:21:44. > :21:48.use flour? That will give it colour. The key to liver is you've got to
:21:49. > :21:51.cook it so it cooks not too fast because it can toughen up the liver,
:21:52. > :21:55.but you've got to cook it so it colours more than anything else. You
:21:56. > :22:01.can put colour on it by adding some oil and some butter. Put the butter
:22:02. > :22:06.in and you get a nice colour first. Because this is calves liver it's
:22:07. > :22:13.nicely thin. Pop the liver straight into the pan. We cook it rapidly in
:22:14. > :22:21.that butter and olive oil for about a minute each side, no more. Then we
:22:22. > :22:25.will take it out and let it rest. I will make a sauce from whatever we
:22:26. > :22:29.have left in the pan as well. What you can do as well, Will, in a
:22:30. > :22:36.minute, I'm going to make the batter. It's made with some flour,
:22:37. > :22:40.the liver is happening here, a bit of yeast. Good pinch of salt, keep
:22:41. > :22:46.that away from the yeast. Keep it separate. That's the key to it. The
:22:47. > :22:52.liver is not far off now. We'll lift this out. I'm going to get you to do
:22:53. > :22:57.beer battered onion rings. Capers? Yes, capers in first. Oh, no, you
:22:58. > :23:01.dropped the capers. That's the idea of this, you see. Then what we're
:23:02. > :23:06.going to do is we have the liver here. You cook it nice and pink. I'm
:23:07. > :23:10.going to turn the heat down and gently cook it now. If you cook it
:23:11. > :23:15.too fast, I don't know what you think, you can toughen up the liver.
:23:16. > :23:18.Cook it gently in butter is the best way. If you cook it too fast it
:23:19. > :23:28.becomes tough and it almost burns in the pan. Got to be pink. We take the
:23:29. > :23:32.batter like that. And this is good, old beer. Not lager. We pop that in
:23:33. > :23:38.there. The key is the yeast. Often when you make beer batter with just
:23:39. > :23:44.flour it's soggy. You need to mix it, like the blini mixture earlier.
:23:45. > :23:52.Let it prove. They look very g, you know. Do you like deep fried capers?
:23:53. > :23:56.I don't think there's anything more I'd rather have. We let that prove.
:23:57. > :24:07.Then what we're going to do is take out our onion. Shallots there. A bit
:24:08. > :24:11.of red wine. Deglaze the pan a bit. The onions, we're going to chop
:24:12. > :24:20.these up. You can get these onion rings on as
:24:21. > :24:25.well. Grab the onions. You see the batter is almost alive, you see? Oh,
:24:26. > :24:31.yeah. You can do this bit. Just take them in the batter and deep fry
:24:32. > :24:40.them. Shove them in there? Cover in batter and throw them in.
:24:41. > :24:45.In we go with the stock. This is a bit of beef stock. You can get now
:24:46. > :24:50.from the supermarket, this is veal stock, which you can get. It's
:24:51. > :24:55.wonderful. It makes a great sauce. The key to this is reducing it down.
:24:56. > :25:02.You have to get this nice and hot now and reduce it down. At the same
:25:03. > :25:11.time, I will add a tiny bit of chervil. I love the an seed flavour.
:25:12. > :25:15.-- aniseed flavour. It's not fennel itself. You put the list together,
:25:16. > :25:27.not me. You're breaking my heart! You put the list together. Basically
:25:28. > :25:31.we're going to reduce this down. If you don't like capers this is a good
:25:32. > :25:36.way to start. Deep fry them and they burst open. You get a delicious
:25:37. > :25:41.flavour. Or just don't eat them. That's another option. Are you doing
:25:42. > :25:49.now any way. Sauce is reducing down. We have our
:25:50. > :25:55.mashed potato not far off. We finish the sauce with butter, as well as
:25:56. > :25:58.salt and pepper. Then I put sherry vinegar, which cuts through the
:25:59. > :26:03.flavour of the liver as well. A bit of seasoning, salt and pepper.
:26:04. > :26:07.People just tuning in, your album was launched in May? Yeah. Number
:26:08. > :26:11.one, another number one album as well. You just finished a tour.
:26:12. > :26:18.Yeah. What's next for you? What's the plan? The next plan is summer
:26:19. > :26:22.shows. I'm writing some scripts and hopefully have got - because I act
:26:23. > :26:29.as well - I have some drama stuff coming up. That always takes a while
:26:30. > :26:33.to do. Yeah, that's it. How long do you have to wait before the next
:26:34. > :26:37.album's out. It must be tempting to roll them out all the time.
:26:38. > :26:42.Everyone's different but I like waiting. I need to have a break,
:26:43. > :26:47.creatively. I'll probably start doing some writing. Then once the
:26:48. > :26:51.summer shows kick in, I'll do a lot of writing after that. I'm really
:26:52. > :26:55.into writing this comedy drama at the moment. So I'll take two months
:26:56. > :26:59.off to do that. Fantastic. Great fun. We look forward to seeing it.
:27:00. > :27:03.There you go, a nice sauce here. This is reducing down all the while.
:27:04. > :27:09.The liver is just allowed to rest. That's the key to it. The onion
:27:10. > :27:19.rings I need in about... 30 seconds. Yes, chef! Taste of that. Maybe a
:27:20. > :27:26.tiny bit more vinegar. That's the key. A little sherry vinegar. Yes,
:27:27. > :27:37.it cuts through. Just a tiny bit. This is shallots in here with
:27:38. > :27:43.chervil. That's almost good enough to eat on its own. Don't really need
:27:44. > :27:55.anything else. Apart from onion rings (! ) Yes
:27:56. > :28:04.chef. Sorry chef. While you're messing around, read that. We have
:28:05. > :28:10.wine from ASDA from ?5, what is there a choice of them? Yes, that's
:28:11. > :28:14.it. Special offer. I'm dyslexic and that will complicate my entire
:28:15. > :28:19.morning big time. Grab the onion rings. That looks good, you know.
:28:20. > :28:28.Looks amazing. There you have it. Grab the knives and forks. I will
:28:29. > :28:36.serve the wine to go with it. Will, dive in. Give us the name of
:28:37. > :28:41.the album then. The album, sorry, 85% proof. My caper range is
:28:42. > :28:41.coming... LAUGHTER
:28:42. > :28:43.Next year. Well that's all from us today
:28:44. > :28:46.on Saturday Kitchen Live. Thanks to Theo Randall,
:28:47. > :28:49.Kuba Winkowski and Will Young. Cheers to Susy Atkins
:28:50. > :28:52.for the wine choices! All the recipes from the show are
:28:53. > :28:55.on our website. Simply go to:
:28:56. > :29:22.bbc.co.uk/Saturdaykitchen Christmas Day may be the highlight
:29:23. > :29:25.of the holidays...