0:00:04 > 0:00:07Happy New Year, everyone!
0:00:07 > 0:00:09Hope you're not too stuffed after Christmas because
0:00:09 > 0:00:11we've got a show full of delicious treats, top chefs, and
0:00:11 > 0:00:13a brilliant guest.
0:00:13 > 0:00:16I'm Matt Tebbutt and this is the first Saturday Kitchen
0:00:16 > 0:00:26Live of 2018!
0:00:36 > 0:00:39Welcome to the show!
0:00:39 > 0:00:43Cooking with me today are not two but three outstanding chefs - Liam
0:00:43 > 0:00:45and Ryan Simpson-Trotman, AND the brilliant Anna Haugh.
0:00:45 > 0:00:48And in charge of wine it's the always bubbly Olly Smith.
0:00:48 > 0:00:51Good morning everyone!
0:00:51 > 0:01:00Good morning!Liam Byrne and Ryan, lovely to have you here. Our first
0:01:00 > 0:01:06married cooking couple on the show! Hopefully it will not cause too many
0:01:06 > 0:01:15problems!And your restaurant is sustainable - not the marriage! It's
0:01:15 > 0:01:18in Oxfordshire, and it's sustainable, and you have your own
0:01:18 > 0:01:24plot of land, haven't you?Indeed. We keep our own vegetable, and we
0:01:24 > 0:01:27keep bees as well. Nice.
0:01:27 > 0:01:29And what can we expect from you today?Duck and crumpets with
0:01:29 > 0:01:31sherry, spicy goat's cheese and shitake mushrooms.
0:01:31 > 0:01:34Tell us more about the dish? It looks beautiful.
0:01:34 > 0:01:46It is duck hearts on crumpets with a bit of cured cheese, a bit of cheese
0:01:46 > 0:01:52and mushrooms. It looks amazing.
0:01:52 > 0:01:57And Anna.Hello. You are doing something different as
0:01:57 > 0:02:02well?It is something different for me.
0:02:02 > 0:02:06It is a vegan dish. It is dark chocolate and tofu mousse
0:02:06 > 0:02:09with honeycomb and star anise. It is delicious. I was blown away by
0:02:09 > 0:02:13it. Good to know.
0:02:13 > 0:02:18Yeah, I was just a little bit blown away. Is it a new approach for you?
0:02:18 > 0:02:22It was for a friend of mine that I did it for. I thought it should be
0:02:22 > 0:02:27shared. Olly! Lovely to have you this
0:02:27 > 0:02:29morning. Good morning.
0:02:29 > 0:02:38You have been filming in Belgium?I have, staying in a monastery,
0:02:38 > 0:02:44drinking beer. And the father was very attentive.
0:02:44 > 0:02:57Aen tentative monks! -- attentive monks!
0:02:57 > 0:02:59We've been nosing round the BBC archives for classic foodie
0:02:59 > 0:03:01moments from Rick Stein, Keith Floyd, the Hairy
0:03:01 > 0:03:02Bikers and Mary Berry.
0:03:02 > 0:03:05Our special guest today is a much-loved actor who's starred
0:03:05 > 0:03:07in Harry Potter and Star Wars as well as countless
0:03:07 > 0:03:09comedies including Extras, An Idiot Abroad, Life's Too Short
0:03:09 > 0:03:10and Hitchhikers Guide to Galaxy.
0:03:10 > 0:03:12and Hitchhikers Guide to the Galaxy.
0:03:12 > 0:03:14We're delighted that he's voyaged all the way
0:03:14 > 0:03:16to the studio this morning, it's the brilliant Warwick Davis!
0:03:16 > 0:03:18Great to have you here. Good to be here.
0:03:18 > 0:03:22I could sit down and bang on about Star Wars all day, by I will not.
0:03:22 > 0:03:26You are here to talk about 'Eugenius'. A West End stage you are
0:03:26 > 0:03:30producing?It is. A brand new musical I'm producing. A different
0:03:30 > 0:03:33role for me. Rather than being on the stage. But enjoying it
0:03:33 > 0:03:38immensely. Getting my head around the figures and the creative side of
0:03:38 > 0:03:41things. Is it a difficult discipline to get
0:03:41 > 0:03:46into?It is a bit. As a producer, you have to make compromises as you
0:03:46 > 0:03:51want to save money but for me I want to spend money as I want it to be
0:03:51 > 0:03:54the best it can be. It is. It is like running a
0:03:54 > 0:04:00restaurant. You want the best show, the best plates, and then the
0:04:00 > 0:04:03accountant comes in, or your other half! You have to juggle both
0:04:03 > 0:04:09things!Yes, to juggle both things and get the best-looking show I can
0:04:09 > 0:04:13but not to go overbudget. And musicals, is it a thing of
0:04:13 > 0:04:21yours?I love musicals. I grew up watching them. Starlight Express was
0:04:21 > 0:04:27a favourite. I would put on roller skates and skate around the garage.
0:04:27 > 0:04:39. Did you ware them with leg-warmers?I didn't. Lining Leroy
0:04:39 > 0:04:43from Fame. I loved my skates. I think that my
0:04:43 > 0:04:50parents gave them away! . So, your food. Are you adventurous with your
0:04:50 > 0:05:00food?I am becoming more adventurous as I got older. I like British
0:05:00 > 0:05:02comfort food, chickens, roast dinners, stews, casseroles. That
0:05:02 > 0:05:07sort of thing. Is that your food heaven? It would
0:05:07 > 0:05:12be in the stew area. I made a beef stew the other day. There was steak
0:05:12 > 0:05:18left over from Christmas.Not sure if I should have used it...No!But
0:05:18 > 0:05:23I put it in.s that is what stews are about. It is leftovers, you make
0:05:23 > 0:05:28something happen. I looked at the recipe, it required tomato puree,
0:05:28 > 0:05:33which I didn't have in the cupboard, and Worcestershire sauce. So I put
0:05:33 > 0:05:39in, the family don't know this but they loved it, I put in ketchup
0:05:39 > 0:05:45instead of the puree and tobasco sauce instead of the Worcestershire
0:05:45 > 0:05:48sauce. Did they like it?They did. They
0:05:48 > 0:05:53thought it was amazing. OK.
0:05:53 > 0:06:02Did you balance the amounts?Yes, I just did a little bit. I had stolen
0:06:02 > 0:06:06the tobasco sauce from a restaurant. Do you want to elus where?I can't
0:06:06 > 0:06:14remember! But I just used a little bit.
0:06:14 > 0:06:21I didn't steal the ketchup. I walk out of restaurants rattling!You are
0:06:21 > 0:06:27a star, nobody will stop you! What about food hell?I don't mind going
0:06:27 > 0:06:33to a fish and chip shop, and getting a cod in batter but oily fish. Fish
0:06:33 > 0:06:39pies at school were a nightmare. I don't know what is in it? It could
0:06:39 > 0:06:43be anything. You can chuck in the heads, the legs.
0:06:43 > 0:06:48All of those fish legs!You would put it all in there and nobody would
0:06:48 > 0:06:52know. Like a dustbin.
0:06:52 > 0:06:58And my school fish pies had a red tinge. So something to do with that.
0:06:58 > 0:07:03Smelly eggs, coriander. I didn't get that memo, so there is
0:07:03 > 0:07:04no coriander in it!
0:07:04 > 0:07:07I didn't get that memo, so there is no coriander in it!
0:07:07 > 0:07:10So if the viewers give you heaven, I'll make beef shin
0:07:10 > 0:07:12and blue cheese cobbler.
0:07:12 > 0:07:17OK. Familiar with Kabulers?Are they
0:07:17 > 0:07:22crumbly?Sort of. . OK.
0:07:22 > 0:07:23OK.
0:07:23 > 0:07:26I'll sear beef shin then add butter, pancetta, onions, celery and herbs,
0:07:26 > 0:07:28then pour over some beer and cook until the beef is soft.
0:07:28 > 0:07:30I'll make some stilton and thyme scones, layer
0:07:30 > 0:07:33them on top of the stew, cook a bit longer, then
0:07:33 > 0:07:34finish with parsley.
0:07:34 > 0:07:37Lovely. Delicious!
0:07:37 > 0:07:38Delicious!
0:07:38 > 0:07:40But if Warwick gets hell I'll make fish pie, with hard
0:07:40 > 0:07:43boiled eggs!
0:07:43 > 0:07:50What?! Why are you hiding eggs in it!It is traditional!Seriously?
0:07:50 > 0:07:56Yes. It's a form of protein. It is a filler, I think. Look at that, it
0:07:56 > 0:08:01looks delicious. It looks delicious.
0:08:01 > 0:08:03I will tell you what is in it...
0:08:03 > 0:08:05I will tell you what is in it...
0:08:05 > 0:08:07I'll make a roux then add anchovies, poached haddock and salmon,
0:08:07 > 0:08:09prawns and scallops
0:08:09 > 0:08:10and put in a pie dish.
0:08:10 > 0:08:13Then I'll scatter over chopped hard boiled eggs, top with mash,
0:08:13 > 0:08:15grate over some Edam cheese and bake until golden.
0:08:15 > 0:08:19And you are really down on Edam?I don't like it, it is very bland.
0:08:19 > 0:08:25It was the world's most famous cheese at one time. I could bore you
0:08:25 > 0:08:30senseless about Edam. It sounds disgusting. Like a fishing
0:08:30 > 0:08:35trawler crashed into a bag of potatoes with a whole load of eggs!
0:08:35 > 0:08:37Like the perfect marriage!
0:08:37 > 0:08:38Like the perfect marriage!
0:08:38 > 0:08:39But you'll have to wait
0:08:39 > 0:08:41until the end of the show to find
0:08:41 > 0:08:43out which one the viewers vote for!
0:08:43 > 0:08:45So everyone, just go to the Saturday Kitchen website
0:08:45 > 0:08:47before 11 this morning and get voting!
0:08:47 > 0:08:48We also want your questions.
0:08:48 > 0:08:50You can ask our experts anything, just dial:
0:08:50 > 0:08:51033 0123 1410.
0:08:51 > 0:08:52Get dialling now!
0:08:52 > 0:08:54As always you can also comment on what's cooking
0:08:54 > 0:08:55via social media.
0:08:55 > 0:08:56Right, let's get cooking!
0:08:56 > 0:08:59Liam and Ryan, what are we making?
0:08:59 > 0:09:02Liam and Ryan, what are we making?
0:09:02 > 0:09:05Come this way, boys. Nice to have you here.
0:09:05 > 0:09:10So this is the duck dish. . Duck hearts. Duck different ways
0:09:10 > 0:09:14with lovely duck here. We trim them up. But before we start, the most
0:09:14 > 0:09:19important thing is the crumpet. The British favourite, crumpet. To make
0:09:19 > 0:09:26the crumpet we have to take the flour and add a little bit of water.
0:09:26 > 0:09:31These are simple to make?Yes. Very simple. A lot of people see it in
0:09:31 > 0:09:34the shop and think it is difficult. But it is easy.
0:09:34 > 0:09:39I made some myself for the first time a couple of weeks ago. It took
0:09:39 > 0:09:42a couple of attempts. But it's a slow cook thing.
0:09:42 > 0:09:49It is. It takes six to eight minutes to do properly. We mix the yeast,
0:09:49 > 0:09:54sugar and flour. Let it rest for a minute or so. Then we grab it and
0:09:54 > 0:09:59sort of add a little bit of baking bicarbonate of soda to it.
0:09:59 > 0:10:05That gives you the nice bubbles. Yes, it reactivates it. So you get
0:10:05 > 0:10:08the bubbles coming through. Add a little bit of water.
0:10:08 > 0:10:17So tell us about Orwell's?Liam?We have been there for eight years. It
0:10:17 > 0:10:24is our baby. It is an old country pub in the middle of the Oxfordshire
0:10:24 > 0:10:33countryside. We have us and our lovely beagles, Remy and Truffle. We
0:10:33 > 0:10:38have a small holding for five years. Keeping bees for four years.
0:10:38 > 0:10:45Do you keep bees?Yes, we do. Olly keeps bees.
0:10:45 > 0:10:53I love the bees, have you named them all?Just the one, Beyonce, the
0:10:53 > 0:11:00Queen bee!That is great.We have five hives.
0:11:00 > 0:11:06That is quite a bit?Yes. But it's great. We live off the produce. It
0:11:06 > 0:11:12is quite nice. I have looked at getting bees but
0:11:12 > 0:11:16they are like pets, they need zoont attention.
0:11:16 > 0:11:22You have to, yes. You have to keep an eye on the hive. Think like a
0:11:22 > 0:11:27bee. To be a bee. They are very good people and do good things in the
0:11:27 > 0:11:39world. They pollinate and make honey!I
0:11:39 > 0:11:47like the idea of saying to the bee when you take it to a flower and say
0:11:47 > 0:11:53"do this! ." When you say you are a bee-keeper,
0:11:53 > 0:11:57the first thing people say is do you ware all of the stuff?Yes, it is
0:11:57 > 0:12:02marvellous!One of the most important thing is to look after
0:12:02 > 0:12:07them in the winter months as they tend to have no forage. So look
0:12:07 > 0:12:12after them, make sure that they have food as they could die off.
0:12:12 > 0:12:18On a serious note, they are dying off?Yes, there is a declining of
0:12:18 > 0:12:25them as the wild flowers and meadows are going. So they are disappearing.
0:12:25 > 0:12:33You use make money from them in the restaurant?Yes. We make the honey,
0:12:33 > 0:12:38we make about 120 pounds of honey. Do you sell it?Yeah, we do. We work
0:12:38 > 0:12:42with certain people and do certain things.
0:12:42 > 0:12:48Put it in cocktails!There is a cracking gin cocktail you can do
0:12:48 > 0:12:52with a little bit of honey in it. Stunning.
0:12:52 > 0:12:56So, crumb approximatelies. The bubbles are coming up. It's over a
0:12:56 > 0:13:02low heat. You can see the bubbles coming up, so put it to one side.
0:13:02 > 0:13:07At that takes about six to eight minutes? Yes. So we warm this back
0:13:07 > 0:13:13through, the one we turned. You can make these in advance.You
0:13:13 > 0:13:16can buy shop-bought. Or spend a fun morning with the kids at the
0:13:16 > 0:13:24weekend. It is great to keep. . And a good way to finish them, we
0:13:24 > 0:13:29like to add a little bit of butter and yeast extract. You can get this
0:13:29 > 0:13:41at the supermarket. It gives it the awe mammy.
0:13:41 > 0:13:45-- umami. I add that to my crumpets all the
0:13:45 > 0:13:53time!If you add just a touch. It give as lovely richness to it.
0:13:53 > 0:13:56So, Marcus Waring came on some time ago, he made crumpets. They went
0:13:56 > 0:14:01down a storm. This dish is a homage to a friend of
0:14:01 > 0:14:05us. We would have duck hearts on toast.
0:14:05 > 0:14:08It is comforting when eating that food. So at the restaurant we have
0:14:08 > 0:14:17tried to refine it. It is very French, duck hearts. I
0:14:17 > 0:14:21have had them in Toulouse, they are big into their ducks.
0:14:21 > 0:14:28The south of France is amazing for that sort of thing, the Dordogne,
0:14:28 > 0:14:34that sort of thing. You trained in France?I did.
0:14:34 > 0:14:38The chefs you worked for e they are top flight three-star boys.
0:14:38 > 0:14:42Intricate food. Do you take little pieces from everyone?I think that
0:14:42 > 0:14:47the way that food is going now, it is more relaxed but there is still
0:14:47 > 0:14:51refinement. You want to make it refined. Something that you can't do
0:14:51 > 0:14:56at home. But what we want to promote today, is that you can get duck
0:14:56 > 0:15:01hearts from the butchers, you can make the crumpets easy. I want to
0:15:01 > 0:15:07promote the vinegars that we are using and the textures.So along
0:15:07 > 0:15:15with the umami taste we have the Shiitake mushrooms. There is stock,
0:15:15 > 0:15:19mirin, and rice wine vinegar with spices and tobasco.
0:15:19 > 0:15:25There are lots of layers. It is feeling French, then with the soy
0:15:25 > 0:15:30sauce...We have gone to Japan. It is all about the flavour. So
0:15:30 > 0:15:38something like the mushrooms are beautiful on their own. So if you
0:15:38 > 0:15:42are doing vegan, we would just put those on instead of the duck hearts.
0:15:42 > 0:15:49And they have that delicious umami, meaty flavour?Yes. So to finish the
0:15:49 > 0:15:54dish, we take the lovely crumpet, we have toasted, with the butter and
0:15:54 > 0:15:57the Marmite. You have a smidgeon of that?Yes,
0:15:57 > 0:15:59just a small amount.
0:15:59 > 0:16:00Yes, just a small amount.
0:16:00 > 0:16:02Remember if you'd like to ask us a question,
0:16:02 > 0:16:04then give us a call now on:
0:16:04 > 0:16:05033 0123 1410.
0:16:05 > 0:16:11Calls are charged at your standard network rate.
0:16:11 > 0:16:14You arethen we will add the lovely duck hearts. You have to cook these
0:16:14 > 0:16:14quick.
0:16:20 > 0:16:25On the restaurant menu, we call this duck and crumpets.Do people love
0:16:25 > 0:16:30it, or are they put off by the hearts?If you say to somebody, duck
0:16:30 > 0:16:36and crumpets, they bopping, I'll have that, I'm used to duck. I said
0:16:36 > 0:16:42to Warwick earlier, would you have duck and crumpets? And he said,
0:16:42 > 0:16:52probably.At a push. You're not telling the truth.We are!
0:16:52 > 0:16:57Technically, it's still duck.If I order that, I would say, can you
0:16:57 > 0:17:11substitute the duck for some nice jam?I could do a duck jam.We got
0:17:11 > 0:17:18what here?That is home cure and then dried out duck hearts. Duck
0:17:18 > 0:17:23heart jerky. Add a little bit of sherry vinegar to the pan to get
0:17:23 > 0:17:35that Tang, and then we got some lovely gravy, or Demi Glass --
0:17:35 > 0:17:46demi-glace. This is the point where we go all chef like new.I will just
0:17:46 > 0:17:55chop these shiitakes up.Did you try the cure ducks?I tried it a lot in
0:17:55 > 0:17:59rehearsal. It's delicious.This cured duck is made down in Cornwall.
0:17:59 > 0:18:08The smoked one is from Oxfordshire. And the cheese is special?, it's
0:18:08 > 0:18:16amazing. It's a cheese called Innes burr, which is aged for a year and
0:18:16 > 0:18:25gets this fudge texture.Chefs in London are using it on desserts.It
0:18:25 > 0:18:32smells quite musty, like my house. It just gives another dimension to
0:18:32 > 0:18:43this disc will -- to this dish. A little bit of the cheese.You want
0:18:43 > 0:18:48the ham sliced finely so it almost melts in the heat?Yes, and to
0:18:48 > 0:18:52finish, some lovely freshness from the lettuce. Then a little bit of
0:18:52 > 0:18:58texture. It's all about the texture. Some lovely breadcrumbs.That is my
0:18:58 > 0:19:06perfect dish - gutsy...Full of flavour.Remind us what it's called.
0:19:06 > 0:19:17Duck on crumpets.Simple as that. Are you ready for your first dish?
0:19:17 > 0:19:24It's very hearty.You have to try some of the hearts. Tuck in. Don't
0:19:24 > 0:19:33be shy.You're keen to have some! Where would you get hold of duck
0:19:33 > 0:19:39hearts?This is the thing, it's so easy to get hold of. At the
0:19:39 > 0:19:43butcher's.Support the local butcher.And they will love you for
0:19:43 > 0:19:51it. Some people throw them away. You cook them really rare, dodgy?Yeah,
0:19:51 > 0:20:01has to.Why have you ruined a perfectly good dish with all of this
0:20:01 > 0:20:05other malarkey?Simplicity is the best.A lot of textures and flavours
0:20:05 > 0:20:10going on. There was a lovely glass of wine there.That will definitely
0:20:10 > 0:20:23wash down one of them hearts.I'm being very polite.What is the best
0:20:23 > 0:20:28wine to go with crumpets?A lot of people go for Peano Noir with duck,
0:20:28 > 0:20:32but this has so much flavour, this dish, so I have gone for Plan de
0:20:32 > 0:20:39Dieu Cotes du Rhone Villages, 2016. An amazing year. Hearty, winter
0:20:39 > 0:20:49warming, glorious stuff.It is really fruity.I saw wine menu that
0:20:49 > 0:20:55describe a Wyness tasting of hints of buttered toast. I had that
0:20:55 > 0:21:04because I love toast. I drank half a bottle trying to find buttered
0:21:04 > 0:21:09toast, and there wasn't any there. To be honest, one can pick up all
0:21:09 > 0:21:14sorts of flavours. This one is about concentrated intensity. It is a
0:21:14 > 0:21:17brilliant blend of grapes, and it is a great price for what is in the
0:21:17 > 0:21:35bottle.Chairs! I will make you try a heart in this break. -- cheers!
0:21:35 > 0:21:38Don't forget if you want to ask us a question this morning, just call:
0:21:38 > 0:21:39033 0123 1410.
0:21:39 > 0:21:40Lines close at 11am today.
0:21:40 > 0:21:42You haven't got long so get dialling!
0:21:42 > 0:21:44Or you can tweet us a question using the #saturdaykitchen.
0:21:44 > 0:21:47And don't forget to vote for Warwick's food heaven
0:21:47 > 0:21:48or hell on our website.
0:21:48 > 0:21:51Now it's time to join Rick Stein on one of his Long Weekends.
0:21:51 > 0:21:54This week he's having a fine old time, waltzing round Vienna.
0:21:54 > 0:21:59Take a look.
0:22:07 > 0:22:38How to Tennessee Vienna. -- how to see Vienna. If in another life I had
0:22:38 > 0:22:44been born a mouse living in the biggest and most expensive wedding
0:22:44 > 0:22:51cake ever made, then I think I should feel quite at home here. For
0:22:51 > 0:22:59lovers of architecture, this is the ultimate. To build palaces like
0:22:59 > 0:23:04this, you need lots of cash, from preferably a huge empire that would
0:23:04 > 0:23:09stretch over quite a lot of Central Europe. Yes, and that means surely
0:23:09 > 0:23:13lots of taxes to pay for Doric columns and heroic figures on
0:23:13 > 0:23:21horseback. But I like the sausage stands. I love bratwurst sausages,
0:23:21 > 0:23:31and especially the mustard. I'm not that overexcited to see the not so
0:23:31 > 0:23:35blue Danube, but I couldn't help wondering whether a trip from the
0:23:35 > 0:23:40Black Forest, its sauce, to the Black Sea, grubbing through ten
0:23:40 > 0:23:44countries also, would be inspiring in a culinary sense. Note in the
0:23:44 > 0:23:52margin - might make a good barge series. My Vienna has to pay homage
0:23:52 > 0:23:57to that classic film Noir The Third Man. The Ferris wheel at the
0:23:57 > 0:24:04amusement park. Or the amazing sewers that so much fascinated the
0:24:04 > 0:24:15writer Graham Greene, my hero.
0:24:18 > 0:24:23I love this little statue of Johann Strauss. Actually, Vienna is quite
0:24:23 > 0:24:28compact in the centre. You seem to see this wherever you go in the
0:24:28 > 0:24:33distance somewhere. It just stands out. I don't know if it is any great
0:24:33 > 0:24:36sort of artistic shakes, but it means a lot to me, because if you
0:24:36 > 0:24:46look at these nymphs around, it's about the Danube, the currents and
0:24:46 > 0:24:51these beautiful girls that sort of swim like mermaids in the Danube. To
0:24:51 > 0:24:55me, the blue Danube is like a full restaurant. It's like full of joy,
0:24:55 > 0:25:01full of movement and activity, and that's why I like it so much. I've
0:25:01 > 0:25:06always liked it. I used to play the blue Danube in my discos and showed
0:25:06 > 0:25:17pictures of scenes like this because I loved it so much. I'm going to
0:25:17 > 0:25:28have lunch. Vienna's most famous dish, with Martina. She is a food
0:25:28 > 0:25:32writer and a member of Austrian nobility. Well, they no longer have
0:25:32 > 0:25:37special privileges. These were done away with after the First World War.
0:25:37 > 0:25:44But once an aristocrat, always an aristocrat. Now, this is a proper
0:25:44 > 0:25:51lesson in how to make the best schnitzel, through the know-how of
0:25:51 > 0:25:56the executive chef here, Rupert. First, he cuts each slice from a
0:25:56 > 0:26:06loin of veal. They also love it made from pork, but this is veal. Next,
0:26:06 > 0:26:10Rupert's assistant gives it a bit of a bashing, using sensibly thick
0:26:10 > 0:26:20plastic. Now, they flattened escalopes goes into the flour. Now,
0:26:20 > 0:26:24the egg, making sure it is all coated, and then oven dried
0:26:24 > 0:26:32breadcrumbs. Now, this is so important, hot, clarified butter.
0:26:32 > 0:26:37I'm told by Rupert that the secret of a good schnitzel is getting the
0:26:37 > 0:26:42air between the meat and the crispy egg and breadcrumb coating. Not too
0:26:42 > 0:26:53much, though. This is how it should be.That looks a nice meal.Golden,
0:26:53 > 0:26:57slightly puffed up, and irresistible. All they need is just
0:26:57 > 0:27:05a sprinkling of lemon juice. Oh, that's so good.It's lovely, isn't
0:27:05 > 0:27:12it?I could be full of superlatives, but it is just exactly how it should
0:27:12 > 0:27:17be.We are kind of proud of our schnitzel. Actually, we stole it.
0:27:17 > 0:27:27It's not ours.Really?It came from Italy, and the Emperor Franz Joseph
0:27:27 > 0:27:34was very much into food, and he set his foot Marshall to Italy to report
0:27:34 > 0:27:38about the situation there and he did, and he brought back the recipe
0:27:38 > 0:27:42of this lovely piece of meat, and that's how the schnitzel came to
0:27:42 > 0:27:49Vienna.I love that. I love food and history related, because I think
0:27:49 > 0:27:53that food is so important in history.Absolutely, it's our
0:27:53 > 0:27:58culture.It is. As a chef, I love dishes like this, because I think
0:27:58 > 0:28:02there is as much skill in producing something like this as well. Do you
0:28:02 > 0:28:11like this sort of food, do you like new, chef like dishes?I do, but in
0:28:11 > 0:28:20between, I need a schnitzel. Clear my mind, or my palate.Tuck in. I
0:28:20 > 0:28:24also really like the salad. It's good.
0:28:29 > 0:28:31Congratulations Rick on being awarded a CBE,
0:28:31 > 0:28:35for services to the economy!
0:28:35 > 0:28:42So inspired by Rick's travels in Austria I've got a great dish
0:28:42 > 0:28:45full of traditional flavours using veal - pot roasted veal
0:28:45 > 0:28:51with Austrian cabbage.
0:28:51 > 0:29:02Very simple. We have the veal breast here. I will see on it. And then I
0:29:02 > 0:29:06will cover it in lard, which I'm fond of at the moment. We will put
0:29:06 > 0:29:10it in the oven, and it will get a beautiful colour. Put a lid on, and
0:29:10 > 0:29:13braise it for something going on three hours, probably. Then I will
0:29:13 > 0:29:19talk about the cabbage in a bit. Warwick, you are now producing?I
0:29:19 > 0:29:25am. I have that hat on at the moment.And this is your first
0:29:25 > 0:29:33musical?It is. I produced a play a few years ago with my company, and I
0:29:33 > 0:29:38enjoyed the experience. I was also in the play, so trying to do the two
0:29:38 > 0:29:42things was challenging. On this occasion, I decided I would just
0:29:42 > 0:29:46stick to the producing side of things, because that keeps me busy.
0:29:46 > 0:29:53Tell me about the show, Eugenius.It is a brand-new original musical. All
0:29:53 > 0:29:58original story and music. I was introduced to it by Ben Adams and
0:29:58 > 0:30:03Chris Wilkins, who wrote the show and the music, a few years ago. And
0:30:03 > 0:30:08I immediately fell in love with it, because for me, it kind of... The
0:30:08 > 0:30:14spirit of it really captures that brilliant period in the 80s, the
0:30:14 > 0:30:18period that I grew up in, the popular culture, the music, the
0:30:18 > 0:30:24sounds, the vibes of that brilliant decade.If you went along and you
0:30:24 > 0:30:28didn't know it was set in the 80s, could you tell by the music and
0:30:28 > 0:30:34address?Absolutely.Cultural references?Loads of it. Two movies,
0:30:34 > 0:30:40some of which I was in.I was watching a David Whalley is thing
0:30:40 > 0:30:46over Christmas, and he had a reference to something from the 80s
0:30:46 > 0:30:50will stop and I thought it was genius.There are loads of
0:30:50 > 0:30:54references like that in Eugenius, but it's an original score as well.
0:30:54 > 0:30:58It is not a jukebox musical. All original songs, but they are
0:30:58 > 0:31:03absolutely brilliant. What Ben Adams has done with the music, he has used
0:31:03 > 0:31:07instruments and sounds that we don't use in music now, in this time,
0:31:07 > 0:31:12because they were very much of the 80s.A bit of Howard Jones?Big
0:31:12 > 0:31:17sounds. You can't do big drums like that any more. In the theatre, it
0:31:17 > 0:31:22just sounds brilliant. It's a fantastic night out will stop we
0:31:22 > 0:31:27perform the show as a concert performance, we performed, at the
0:31:27 > 0:31:33Palladium. I thought, let's try this show out and see if the concept
0:31:33 > 0:31:38works, and it is as good as I think it is. And we sold out the Palladium
0:31:38 > 0:31:43it was a huge success. Hence, we are now at the other palace from the
0:31:43 > 0:31:5622nd of January until the 3rd of March.Are you excited?
0:31:56 > 0:32:01I am very excited. What is exciting to me is to know we are going to
0:32:01 > 0:32:06entertain an audience. To give them a great night out. I will sit with
0:32:06 > 0:32:09the audience, watch the show, and feel the energy and the excitement
0:32:09 > 0:32:13from them. I bet that is fascinating to go in
0:32:13 > 0:32:19and watch people's faces?I have done it with films I've been in. It
0:32:19 > 0:32:22is terrifying, if the reactions aren't there, that you think will
0:32:22 > 0:32:30be, it is a bit disheartening. Like cracking a joke!It happens to
0:32:30 > 0:32:36you a lot, I guess?!Yeah! And off of that, back to the food! In here
0:32:36 > 0:32:42are red onions. A lot, finally sliced. That with you cause the
0:32:42 > 0:32:48liquids to come out. You have braised, the veal?I have
0:32:48 > 0:32:55but now I will pot roast it. That is to get it a bit of colour.
0:32:55 > 0:32:59Now I am sleutherring over...Why lard?I like the flavour and also
0:32:59 > 0:33:05you will pick up a really nice colour. And organise antic lard is
0:33:05 > 0:33:13very good for you -- slath eering. I think as an amateur, we think
0:33:13 > 0:33:17about the taste but you are going for the look of the food.
0:33:17 > 0:33:23You give it a nice colour, a nice look?I guess so. As a chef it is
0:33:23 > 0:33:28eating with your eyes as well. I mean, this is, it is kind of a brown
0:33:28 > 0:33:32dish! I have done more colourful dishes.
0:33:32 > 0:33:39In here, is the cabbage, with pancetta, butter, garlic, caraway.
0:33:39 > 0:33:44In with onions to sweat it down. And over here is white cabbage which has
0:33:44 > 0:33:49been blanched and refreshed to take off the edge. That will go in with
0:33:49 > 0:33:52champagne vinegar and that is pretty much it, with parsley and white
0:33:52 > 0:33:56tarragon. That white cabbage, brings back
0:33:56 > 0:34:01memories of schools. In a good way?They would overcook
0:34:01 > 0:34:14it. It was horrendous! We had to eat everything off the plate. So like
0:34:14 > 0:34:19the old prison break film, I would take it in my pockets and scatter it
0:34:19 > 0:34:26in the playground!What a mess! Tell us how you got into acting. It is a
0:34:26 > 0:34:35sweet story?I was 11 years old. My grandmother heard they were looking
0:34:35 > 0:34:39for short people to star in Star Wars. That was it. I didn't realise
0:34:39 > 0:34:44it would be so amazing, really. You went to the studio, the part was
0:34:44 > 0:34:52taken?There were no roles left. They asked if I was a fan of Star
0:34:52 > 0:35:01Wars. They asked if I wanted to be an Ewow. I thought, what was that?
0:35:01 > 0:35:05So I went to the make-up department and took a look.
0:35:05 > 0:35:12But you were not just the first Ewow but the Ewok.
0:35:12 > 0:35:22I only got that as Kenny Barker, he was the main Ewok but on the day of
0:35:22 > 0:35:26filming he got food poisoning. I was only 11, I did not have a part in
0:35:26 > 0:35:31that! So they asked me if I would play the scene. I didn't know what
0:35:31 > 0:35:39it meant, the scale of it. So I thought, yeah. I put on the costume,
0:35:39 > 0:35:50did the scene with Carrie Fischer. And it was an iconic scene. She was
0:35:50 > 0:35:52unconshuss having fallen off the speeder bike.
0:35:52 > 0:35:56Yeah. And didn't he prod her with the
0:35:56 > 0:36:01stick?That's right. It came very naturally to me.
0:36:01 > 0:36:08You were young?Just 11. I think it was me just being curious about the
0:36:08 > 0:36:11costume and stuff. But they liked what they saw.
0:36:11 > 0:36:17And you did have a special relationship with Carrie Fisher.
0:36:17 > 0:36:21And she is really looking after you? There was a great picture showing
0:36:21 > 0:36:26that. She did.
0:36:26 > 0:36:31And in the costume, you would be hot and red in the face and she would be
0:36:31 > 0:36:37there with chocolate milk and cookies to revive me. But I tooked a
0:36:37 > 0:36:43vantage. I played it up a little more. Every time the head came off,
0:36:43 > 0:36:46I was a little hotter than the last time.
0:36:46 > 0:36:49I could talk about Star Wars for years and years but then you have
0:36:49 > 0:36:58been in Harry Potter as well?Many different characters as well? Yes,
0:36:58 > 0:37:04as Professor Flitwick. And the goblin, and the goblin bank teller
0:37:04 > 0:37:07in the first film and various other goblins and strange characters along
0:37:07 > 0:37:13the way. Is that the way? Do you, or short
0:37:13 > 0:37:19actors, do you they get multiple roles?Not normally, it is through
0:37:19 > 0:37:23the skill of the make-up department. Or me nagging the producers, do you
0:37:23 > 0:37:29have anything else for me to do. But fortunately, the make-up department
0:37:29 > 0:37:35can make me look different enough to allow me to appear in different
0:37:35 > 0:37:46roles in the same film. And it is amazing, all of the
0:37:46 > 0:37:51slightly different nuances and all of the make-up?If you are working
0:37:51 > 0:37:57with such a great make-up team. They design so that it does not limit
0:37:57 > 0:38:03what I do, it enhances what I do. So you don't feel restricted?It can
0:38:03 > 0:38:10be uncomfortable. Very difficult. Griphook, not only was that heavy
0:38:10 > 0:38:15silicone make-up but there were 23 millimetres contact lenses and
0:38:15 > 0:38:19dentures to see and talk and to give a performance, it was more
0:38:19 > 0:38:24challenging than it would be to act without anything on, well, not naked
0:38:24 > 0:38:31or anything!Sure! Right, this dish is done!That was quick.
0:38:31 > 0:38:38Thanks! Although I am still getting shouted at for being over.
0:38:38 > 0:38:42What are you drizzling over now Olive oil.
0:38:42 > 0:38:45You guys, you chefs love the olive oil.
0:38:45 > 0:38:49Is it for the look or the taste?It is everything. It is split it is
0:38:49 > 0:38:56yellow. It is nice!That is lovely. So, we have the veal, the pancetta,
0:38:56 > 0:39:01the garlic, the caraway to give it flavour, onions and obviously the
0:39:01 > 0:39:04blanched white cabbage and then champagne vinegar. That is pretty
0:39:04 > 0:39:11much it. It is sharp and fatty. It smells and looks amazing. A nice
0:39:11 > 0:39:17little Austrian red with that You are never off!It is lovely. You
0:39:17 > 0:39:22have cooked the cabbage very well. Which will not be pocketing this and
0:39:22 > 0:39:25scattering it outside of the studio today.
0:39:25 > 0:39:27I love that part!
0:39:27 > 0:39:28I love that part!
0:39:28 > 0:39:31So what will I be making for Warwick at the end of the show?
0:39:31 > 0:39:34Will it be his food heaven - beef shin and blue cheese
0:39:34 > 0:39:35cobbler?
0:39:35 > 0:39:38I'll sear beef shin then add butter, pancetta, onions, celery and herbs,
0:39:38 > 0:39:41then pour over some beer and cook until the beef is soft.
0:39:41 > 0:39:43I'll make some stilton and thyme scones, layer
0:39:43 > 0:39:45them on top of the stew, cook a bit longer, then
0:39:45 > 0:39:46finish with parsley.
0:39:46 > 0:39:49But if Warwick gets hell I'll make fish pie, with hard
0:39:49 > 0:39:50boiled eggs!
0:39:50 > 0:39:53I'll make a roux then add anchovies, poached haddock and salmon,
0:39:53 > 0:39:54prawns and scallops
0:39:54 > 0:39:55and put in a pie dish.
0:39:55 > 0:39:58Then I'll scatter over chopped hard boiled eggs, top with mash,
0:39:58 > 0:40:00grate over some Edam cheese and bake until golden.
0:40:00 > 0:40:02Don't forget, what he gets is down to you!
0:40:02 > 0:40:05It could go either way so go to the Saturday Kitchen website
0:40:05 > 0:40:06and have your say now!
0:40:06 > 0:40:12We'll find out the result at the end of the show!
0:40:12 > 0:40:20Well done. Very good. Thank you very much!
0:40:20 > 0:40:23Now let's join the incomparable Keith Floyd, he's in Brittany
0:40:23 > 0:40:24cooking up an impressive lunch for friends.
0:40:24 > 0:40:29cooking up an impressive lunch for friends.
0:40:29 > 0:40:33Oh, dear, oh, dear, he's done it again. There is a cameraman in the
0:40:33 > 0:40:40tree. All I am trying to do is a cooking sequence, a little light
0:40:40 > 0:40:45lunch for friends of mine. I know you expect me to be in posh
0:40:45 > 0:40:49restaurants and hotels but sometimes it is nice to come to a house with a
0:40:49 > 0:40:53family. The director chose this house not because it has a wonderful
0:40:53 > 0:40:57kitchen, it is not that good, really but he loves the shape of the
0:40:57 > 0:41:02building. So here I am, and if it is not too much trouble for you, Clive,
0:41:02 > 0:41:07come out of the Bill Clintoning tree. Is that OK with you? Good! See
0:41:07 > 0:41:11you in a moment. Good. Thank you very much. I am cooking Sunday lunch
0:41:11 > 0:41:20for Michelle and Henry. It is a superb and classic British dish with
0:41:20 > 0:41:27chicken roasted in cider. We are wroting the chicken but served with
0:41:27 > 0:41:33baked apples, stuffed with walnuts and raisens. And will serve it with
0:41:33 > 0:41:37a vegetable of fresh artichoke, cleaned out with the heart and the
0:41:37 > 0:41:46leaves and stuffed with a medley of little peas, lettuce, carrots and
0:41:46 > 0:41:52young baby turnips. That sort of stuff. It looks like. This now you
0:41:52 > 0:41:58know that the filming is very expensive and the director is much
0:41:58 > 0:42:04more interested in taking pictures of the houses. But over here. There
0:42:04 > 0:42:12are two free range farmer's chickens roasting on a bed of chopped
0:42:12 > 0:42:20shallots and carrots and at this stage I add splendid Brittany cider.
0:42:20 > 0:42:27This helps to make a sauce later with cream and stock. So, if you
0:42:27 > 0:42:42would like to turn around, you will find Henry and Michelle busily
0:42:42 > 0:42:49preparing the hors deuve. What are you making Henry?We are
0:42:49 > 0:43:00making a tuna fish salad. With onions.
0:43:00 > 0:43:05There is also cauliflower, cubing come better and tomato.
0:43:05 > 0:43:10Why are you cooking langoustine for lunch snowIt is the quickest meal
0:43:10 > 0:43:16you can make and I am very lazy. Usually, in Brittany, often we begin
0:43:16 > 0:43:20by langoustine. They are fresh, nice, they are easy to cook. The
0:43:20 > 0:43:25only thing you must know is that you must leave them to cook for not too
0:43:25 > 0:43:31long. How long?Well the water is boiling,
0:43:31 > 0:43:38you put them in the water boiling with salt.Sea salt?Yes, sea salt.
0:43:38 > 0:43:42Then you wait until the first boil and that is all.
0:43:42 > 0:43:47Langoustine are very fresh and easy to cook, so it makes a nice male
0:43:47 > 0:43:51very easily. Who does the shopping?The one who
0:43:51 > 0:44:06has the time. Usually it is Henry! They must be about ready now?Wait!
0:44:06 > 0:44:12The pot is hot... There you are. And it's ready! You just need a dish
0:44:12 > 0:44:20now. Henry has not got the plate ready!
0:44:20 > 0:44:31Mother is going to be furious!
0:44:31 > 0:44:41OK.Well, for me it is finished. The mayonnaise on top of that. We do the
0:44:41 > 0:44:44mayonnaise, and it takes five minutes, two minutes, not more and
0:44:44 > 0:44:49it is ready to eat. It is very nice only if it is not cold. It is much,
0:44:49 > 0:44:53much nicer when they are just cooked. OK? We do the mayonnaise
0:44:53 > 0:45:08now.
0:45:08 > 0:45:18IsTRANSLATION: In France, we should not speak with a mouse the will.I
0:45:18 > 0:45:23should get on cooking, because these wonderful people won't get to eat
0:45:23 > 0:45:30unless I get on with my dish. We let this sequence with the munching run
0:45:30 > 0:45:34on a bit because I was so enjoying lunch, I completely forgot the
0:45:34 > 0:45:38camera and I felt completely at home here. That is what the French are
0:45:38 > 0:45:42all about - food is family and sharing. This is a little bit I hope
0:45:42 > 0:45:46you will enjoy enormously. Have a look at that, it is my sweated
0:45:46 > 0:45:54labour this morning. I have been cooking while the director has been
0:45:54 > 0:45:58up trees. I want to recap on how this was cooked. It is a simple
0:45:58 > 0:46:02roast chicken on a bed of chopped show lots and onions, and carrots
0:46:02 > 0:46:07roasted in butter. Then I poured cider into it. A copper about an
0:46:07 > 0:46:17hour, then I put some cord apples. I strained off all the Likud -- I
0:46:17 > 0:46:24cooked for about an hour. Even the Brittany people have never even
0:46:24 > 0:46:31heard of this dish, even though it is a classic. Some fresh vegetables,
0:46:31 > 0:46:35stewed with bacon, carrots, little turnips, lettuce and stuff like that
0:46:35 > 0:46:40in no water at all, just butter. Then filled into the cleaned out
0:46:40 > 0:46:49shells of artichoke. That is what I've done. Bon appetit.I don't know
0:46:49 > 0:46:59if it is good, but it smells good. It is the usual doubting Thomas
0:46:59 > 0:47:03routine! They had never heard of my Brittany chicken and side dish.
0:47:03 > 0:47:07Anyway, we finished with cheese and tomato pomp. It was a harmonious
0:47:07 > 0:47:14main long shot of fresh produce and love.
0:47:17 > 0:47:21There was a lot of brown food in the 70s and 80s, wasn't there!
0:47:21 > 0:47:23Superb stuff from Floyd there, as always!
0:47:23 > 0:47:24Right, still to come...
0:47:24 > 0:47:26Mary Berry makes a hearty dish of glazed, stuffed
0:47:26 > 0:47:28chicken thighs, with roasted cauliflower and a lemon
0:47:28 > 0:47:30and caper dressing - the perfect party snack!
0:47:30 > 0:47:33It's almost omelette challenge time!
0:47:33 > 0:47:35Warwick, this week's puns are inspired by your
0:47:35 > 0:47:37illustrious career, but mainly Star Wars - really?!
0:47:37 > 0:47:40Chefs, you can add EXTRAS to your omelettes,
0:47:40 > 0:47:41But don't POTTER about, because LIFE'S TOO
0:47:41 > 0:47:45SHORT!
0:47:45 > 0:47:46Will Ryan's omelette be a ROGUE ONE?
0:47:46 > 0:47:49Or will Liam be a PHANTOM MENACE and STRIKE
0:47:49 > 0:47:51BACK with a winning time?
0:47:51 > 0:47:53Good luck chefs, and MAY THE FORKS BE WITH
0:47:53 > 0:47:59YOU!
0:47:59 > 0:48:02YOU!
0:48:02 > 0:48:03That's why you watch.
0:48:03 > 0:48:04Will Warwick get his food
0:48:04 > 0:48:05heaven - beef and blue
0:48:05 > 0:48:06cheese cobbler?
0:48:06 > 0:48:09Or his food hell, fish pie with hard-boiled eggs?
0:48:09 > 0:48:12There's still a chance for you to vote on the website and we'll find
0:48:12 > 0:48:13out the results later on!
0:48:13 > 0:48:14Right, on with the cooking.
0:48:14 > 0:48:17Anna, what are we making?
0:48:17 > 0:48:18Dark chocolate and tofu mousse with honeycomb.
0:48:23 > 0:48:27You melt the chocolate, and I will get the honeycomb on. The honeycomb
0:48:27 > 0:48:34is exactly the same as normal honeycomb, except that it doesn't
0:48:34 > 0:48:40have any honey. It's made with golden syrup. It taste just as good,
0:48:40 > 0:48:43just as delicious.Tell us about the recipe. When I saw this at first, I
0:48:43 > 0:48:50thought it was quite beautiful.When a person has a special dietary
0:48:50 > 0:48:54requirement in the restaurant, of course, we take care of them. The
0:48:54 > 0:48:58other day, I was inspired by a friend who made this recipe.
0:48:58 > 0:49:01Initially, I teased her, but as I listened, and she's a really good
0:49:01 > 0:49:06chef, I thought I would give it a go. Her recipe was lovely and very
0:49:06 > 0:49:12simple, just tofu and chocolate. I thought maybe without few other bits
0:49:12 > 0:49:21-- with a few other bits and pieces, it could be good.Vanilla?Star
0:49:21 > 0:49:25anise, and the secret ingredient is treacle. I think there is a
0:49:25 > 0:49:32liquorice flavour from treacle, so get that up high, and I think star
0:49:32 > 0:49:39anise will complement that.It is the way food is going, isn't it?For
0:49:39 > 0:49:44some people, it is. You can't open a restaurant and think you can't cater
0:49:44 > 0:49:49for people who are allergic to things. People should be allowed to
0:49:49 > 0:49:56eat what they want. I am going to puree the toff who necks. If it is
0:49:56 > 0:50:03too cold, it will make it go solid. And this is silken?It is. I will
0:50:03 > 0:50:13give it a rinse to get rid of the water it sits in. Gives it a lovely,
0:50:13 > 0:50:18rich, good replacement to cream or egg whites.The end result, without
0:50:18 > 0:50:24giving too much away, is beautiful. It is silky, smooth.And rich. It
0:50:24 > 0:50:32feels luxurious, like you eating something special.The Caravelle is
0:50:32 > 0:50:39nearly there. These are your own apricots?I preserved them a couple
0:50:39 > 0:50:44of months ago in some star anise, sugar and a little passion fruit.
0:50:44 > 0:50:51This is a thing of yours, preserving?Yeah, I firmly believe
0:50:51 > 0:50:54in it because we weigh so much wood. I think some people at home might be
0:50:54 > 0:51:00a bit intimidated about tackling something or candying something, but
0:51:00 > 0:51:05it is as easy as boiling up a bit of sugar and putting fruit in. Put it
0:51:05 > 0:51:10in a jar, and make sure you the jar is sterilised. And then it is good
0:51:10 > 0:51:13for months to come.Especially at this time of the year, when things
0:51:13 > 0:51:20are getting quite dull, to have the summer fruits...There we go, same
0:51:20 > 0:51:24wavelength, you and I. That is exactly why I am doing that. If I
0:51:24 > 0:51:30see another apple or pear, I think I will lose my mind. You want to do
0:51:30 > 0:51:35something interesting, and because apricots are out of season, they are
0:51:35 > 0:51:39not in the shops, and it's just a lovely alternative.Is it something
0:51:39 > 0:51:45you guys do with your sustainable... ?When we have a glut of something,
0:51:45 > 0:51:56we preserve and pickle. We do act to - one -- we do a 2-1 ratio.We get
0:51:56 > 0:52:03loads of cucumbers. Liam seems to go a bit crazy with them.That is the
0:52:03 > 0:52:06danger of growing your own stuff, you just get inundated with certain
0:52:06 > 0:52:17things.How was that the danger?It was a bad choice of words!Bring it
0:52:17 > 0:52:30to 140 degrees.By I? -- by looking? Well, when you're a chef... We are
0:52:30 > 0:52:36ready to get onto the chocolate mousse. This is a really fast
0:52:36 > 0:52:44mousse, even though I am taking out this fancy contraption.Sorry.It's
0:52:44 > 0:52:53all right. You want to be able to slowly add your toff who in.We're
0:52:53 > 0:52:58juggling pans here.I've got to keep you busy! Your toff who goes into
0:52:58 > 0:53:10the bowl, and then we will slowly add in the toff who and other
0:53:10 > 0:53:21ingredients. -- the tofu. I went to an amazing chef meeting called Food
0:53:21 > 0:53:28On The Edge in Ireland, in Galway. It is where a load of incredibly
0:53:28 > 0:53:31talented people, chefs and front of house, get together, and I don't
0:53:31 > 0:53:36know why they asked me!You're an amazing ship.Thank you. We get
0:53:36 > 0:53:41together rant talk about things that excite us about the industry and how
0:53:41 > 0:53:48we can improve it, what can we do to be better? I decided to talk about
0:53:48 > 0:53:51mental health because I feel it is not something we talk about all that
0:53:51 > 0:53:57much, and like any industry, we have issues about the way people are
0:53:57 > 0:54:01behaving and how we can address that. It doesn't have to be
0:54:01 > 0:54:05complicated.I watched it last night, and it was so passionate, and
0:54:05 > 0:54:08so many things resonate, things you take for granted within the industry
0:54:08 > 0:54:13and you think it's normal. Step outside it, it's not. You are
0:54:13 > 0:54:16absolutely right. There are things that need to be addressed. I think
0:54:16 > 0:54:22they are probably changing.Things are changing, but talking helps.
0:54:22 > 0:54:26Encouraging people who are changing it to keep doing those things. Just
0:54:26 > 0:54:37slowly adding in this, nearly done now. Add the rest of that in there.
0:54:37 > 0:54:43People on Twitter are asking about chocolate - is that vegan?There are
0:54:43 > 0:54:48no milk solids, that's correct. Nicely spotted, whoever spotted it.
0:54:48 > 0:54:54The devil is in the detail.You have been judging young Irish Chef of the
0:54:54 > 0:55:04year? Which you won?Yes, years ago. It's an amazing competition, where
0:55:04 > 0:55:13it encourages young chefs to create food, and the talent is just
0:55:13 > 0:55:18incredible. This is done now, but really, it would be so nice if you
0:55:18 > 0:55:28could chill it for maybe 20-30 minutes.So we will stick it over
0:55:28 > 0:55:38this ice bath?Yes.Chill it for how long?About 30 minutes or so on the
0:55:38 > 0:55:45ice and it would be fine. Look at it, it looks delicious.Why not in
0:55:45 > 0:55:48the refrigerator?You don't want it to get too cold and set completely.
0:55:48 > 0:55:53You want to be able to control it a little bit. If you didn't have the
0:55:53 > 0:55:56ice, you could easily put it in the fridge, but you would just need to
0:55:56 > 0:55:58go back and check it.
0:55:58 > 0:56:00And if you'd like to try Anna's recipe or any
0:56:00 > 0:56:02of our studio dishes then visit our website:
0:56:02 > 0:56:04bbc.co.uk/saturdaykitchen.
0:56:07 > 0:56:14That's quite satisfying. I will wash my hands.Honestly, I would
0:56:14 > 0:56:18challenge anybody to tell me that this isn't tasty vegan honeycomb. A
0:56:18 > 0:56:29little bit of arm and, which goes well with the chocolate. -- arm and
0:56:29 > 0:56:36-- almond.You can't tell the difference.I think it is as good
0:56:36 > 0:56:44as. We should have a taste off. A little bit more honeycomb, and some
0:56:44 > 0:56:57almonds.Watch that, they are quite hot.Thank you for that, Matt! There
0:56:57 > 0:57:01we have it, tofu and chocolate mousse with vegan honeycomb.
0:57:01 > 0:57:11Delicious.
0:57:11 > 0:57:25OK.Now we're talking!Now you are in business. Tap in.Everybody wants
0:57:25 > 0:57:30a bit of this. Look at that, lovely textures and colours. I'm eating it
0:57:30 > 0:57:39with my eyes initially.I love the way you have done that with this soy
0:57:39 > 0:57:44sauce, that is amazing.The treacle is the secret ingredient. Any of the
0:57:44 > 0:57:48feeling you might get from tofu, the treacle relaxes that and given it
0:57:48 > 0:57:58more depth of flavour.Is this a dessert wine?What I have is a Les
0:57:58 > 0:58:00Jardiniers Muscat St Jean de Minervois, total bargain from
0:58:00 > 0:58:05Sainsbury is at £5. Sweet and like, lovely with the dish. It is like
0:58:05 > 0:58:12liquid orange blossom with a honey tint. Great value for money.A hot
0:58:12 > 0:58:21and cold combination as well. Really good.Very good indeed.The wine?It
0:58:21 > 0:58:30is almost like a liqueur.It isvery clever and very delicious.
0:58:30 > 0:58:32Now let's catch up with Si and Dave the Hairy Bikers,
0:58:32 > 0:58:35discovering a feast of flavours in the markets of Tel Aviv.
0:58:53 > 0:58:59We've always said that the best way to get to understand the culture of
0:58:59 > 0:59:04our country is to have a nose around its markets. That's right,and the
0:59:04 > 0:59:08one we're headed to is stuffed full of amazing food from all over the
0:59:08 > 0:59:14world, but especially the Middle East.Look at this. This market is
0:59:14 > 0:59:18an absolute stunner.Absolutely gorgeous.This is a dream come true.
0:59:18 > 0:59:24I've always wanted to come to Israel. It is such a melting pot of
0:59:24 > 0:59:28food. You get ancient Jewish dishes that you can't get anyone else --
0:59:28 > 0:59:38anywhere else. They use the most brilliant Mediterranean ingredients.
0:59:38 > 0:59:43Including chicken and eggs. Do you know that the use of pitta bread as
0:59:43 > 0:59:48a pocket for food was invented in the Middle East, not in Barrow in
0:59:48 > 0:59:55Furness, as I used to think!We're not in Barrow in Furness now, mate,
0:59:55 > 1:00:05that's for sure!Hello. What are you making? Falafels? I love that. Where
1:00:05 > 1:00:24are you from originally?Yemen.Get in! What is this?It is traditional
1:00:24 > 1:00:32food from Tripoli in Libya.This looks good.Doesn't it?This is
1:00:32 > 1:00:39clever. Wow! This is skill.It is not just like for your breakfast.
1:00:39 > 1:00:43It's brilliant.So much food we are discovering for the first time. All
1:00:43 > 1:00:51in one place.
1:00:51 > 1:00:56What are you making?These are veggie balls.
1:00:56 > 1:01:03Where from?From Iraq. We need some meat, Kingy!What is
1:01:03 > 1:01:10it?It's a kebab from Bulgaria. Bulgaria?This is looking good.
1:01:10 > 1:01:15Hello, sir. What are you making here?It is food from Venezuela.
1:01:15 > 1:01:20Venezuela!I never thought we would find this in Tel Aviv! Neither did
1:01:20 > 1:01:26I. But it is a trulily eclectic mix of international cuisine that we
1:01:26 > 1:01:35have here. The food here's so interesting, you
1:01:35 > 1:01:42can't help but be inspired to experiment.And the perfect dish for
1:01:42 > 1:01:47flavour-freestyling is shakshuka. The eggy breaky of Tel Aviv.
1:01:47 > 1:01:50Israelis argue about the origin of shakshuka. It is thought to have
1:01:50 > 1:01:59come over with north African dues, in the 1950s.
1:01:59 > 1:02:04But these day, it is Israeli through and through.
1:02:04 > 1:02:08Chefs through everything at shakshuka. We are giving you the
1:02:08 > 1:02:14basics and then putting it into a sauce of plethora of wonderful Tel
1:02:14 > 1:02:20Avivness!Think of it like pizza with eggs as the main ingredient.
1:02:20 > 1:02:28Beyond that you can go wild. I'm starting ours with sauteing onions
1:02:28 > 1:02:36and peppers. After that, it is the devil.00!Honestly, what is the
1:02:36 > 1:02:39produce like here it is amazing. It is a Mediterranean country!
1:02:39 > 1:02:48Superb. It is looking great. So colourful.
1:02:48 > 1:02:55But the morning mash up needs a bit of pep.
1:02:55 > 1:02:58I reckon, caraway and cumin should add the pep.
1:02:58 > 1:03:03That's a bit of all right, Kingy. Oh, meat. It is starting to smell
1:03:03 > 1:03:09great. But will smell more lovely with
1:03:09 > 1:03:17tomato puree and bangers in the mix. In the words of the late, great,
1:03:17 > 1:03:23Freddie Mercury, "spare me my life for your sausages! ."
1:03:23 > 1:03:28What's the verdict?A little more salt, definitely a little more sugar
1:03:28 > 1:03:34and pepper. And with a bunch of parsley, and
1:03:34 > 1:03:38coriander. . Look the that.
1:03:38 > 1:03:43You can put anything into it. That's the thing, anything goes.
1:03:43 > 1:03:47Now the vegetables have simmered down to a stew, we have to get ready
1:03:47 > 1:03:51for the eggs. We have to get Egypt of the little
1:03:51 > 1:03:57blighters to nestle into the sauce! Crack on, dude. See?!Egg number
1:03:57 > 1:04:08one!Well number two...Oh, I've bust one. Never mind.
1:04:08 > 1:04:12Oh, no, you've got there, dude. You got there.
1:04:12 > 1:04:18Now what we are going to do is keep the heat on the surface of the dish
1:04:18 > 1:04:24and cook the eggs. For me, feta plus runny yolks, plus
1:04:24 > 1:04:29tomato sauce, equals a taste sensation.
1:04:29 > 1:04:33Yeah, I reckon the spicy, herby and eggy dish is fit for a Persian
1:04:33 > 1:04:36prince!
1:04:36 > 1:04:37prince!
1:04:37 > 1:04:39Thanks lads, that was a cracking shakshuka they made there!
1:04:39 > 1:04:40That is it!
1:04:40 > 1:04:42The heaven and hell vote is now closed.
1:04:42 > 1:04:43Warwick's fate is sealed!
1:04:43 > 1:04:46And we will reveal the results at the end of the show.
1:04:46 > 1:04:48Now let's take some calls from our viewers.
1:04:48 > 1:04:53First up it is Perry from France. How exotic. What is your question?
1:04:53 > 1:04:58The question is I want a different recipe for pigeon or wood pigeon.
1:04:58 > 1:05:05Pigeon? Who wants to go for that? With the pigeon, breast off the
1:05:05 > 1:05:12bone, fan fry it, let it rest, served with pickled walnuts, fresh
1:05:12 > 1:05:18walnuts, beetroot and job done. Nice and simple.
1:05:18 > 1:05:23Warwick we have tweets?I have one, lamb sweetbreads, what is the best
1:05:23 > 1:05:30way to prepare them. It is part of the lamb!I love it! You would love
1:05:30 > 1:05:37them! Anna?The lamb's sweetbreads, they are small. Veal are big. It is
1:05:37 > 1:05:42harder to get a people brain off. So blanch them in a pan of boiling
1:05:42 > 1:05:48water for 60 seconds and into iced water. Peel it off. Then caramelise
1:05:48 > 1:05:52them in pan with bur and balsamic or put breadcrumbs on them and fry
1:05:52 > 1:05:56them. You can do anything but getting the membrane off them. That
1:05:56 > 1:06:01is tricky. It goes well with a balsamic vinegar dressing.
1:06:01 > 1:06:11It sounds like a lot of effort! I would not bother! And from Richard,
1:06:11 > 1:06:16any half decent nonalcoholic red wines. Not drinking for health
1:06:16 > 1:06:21reasons. There is a homemade recipe you can
1:06:21 > 1:06:26do, black tea, warm it through, adding pomegranate juice, add
1:06:26 > 1:06:34cinnamon, let it coal and serve with a plash of sparkling water. I have
1:06:34 > 1:06:39yet to find a pre-made one. Very nice.
1:06:39 > 1:06:45Andrew, what is your question?I am looking for a recipe that is
1:06:45 > 1:06:50interesting or different with leeks. Lots of people like leek and potato
1:06:50 > 1:06:58soup. But I like to take the leek, cut the root and top off. You have
1:06:58 > 1:07:02the white centre bit. Blanch it, drain it, in the pan with butter.
1:07:02 > 1:07:06Get the butter roasting it. So roasting the leek within the pan.
1:07:06 > 1:07:11Then on the side add a blue cheese dressing. Served with whole or
1:07:11 > 1:07:15flaked almonds. A little salad and rapeseed oil. It is absolutely
1:07:15 > 1:07:18fantastic. Very nice.
1:07:18 > 1:07:22Thank you to everyone who called and tweeted.
1:07:22 > 1:07:24Thank you to everyone who called and tweeted.
1:07:24 > 1:07:27It's estimated that over 10 million tonnes of edible food is wasted
1:07:27 > 1:07:28every year in the UK.
1:07:28 > 1:07:32For this week's foodie film we went to Leeds to meet Adam Smith, founder
1:07:32 > 1:07:32of The Real Junk Food Project, to find out about some
1:07:32 > 1:07:35of The Real Junk Food Project, to find out about some
1:07:35 > 1:07:37of the brilliant ways in which they are re-distributing
1:07:37 > 1:07:38unwanted food back into the food chain.
1:07:38 > 1:07:44Take a look at this. The Real Junk Food Project is a
1:07:44 > 1:07:50network of people that have come together to try and stop food waste,
1:07:50 > 1:07:53or food surplus, as we like to call it. That is done in lots of
1:07:53 > 1:08:00different ways. We have cafes, outside catering, share houses, food
1:08:00 > 1:08:09for school and free boxes as well. Lots of food goes to landfill but if
1:08:09 > 1:08:18it is still fit for consumption, we take a look at that, and we like to
1:08:18 > 1:08:23feed bellies, not bins to ensure that every single person gets access
1:08:23 > 1:08:28to food. This has come from Morrisons. They are non-perishable
1:08:28 > 1:08:32fruit and vegetable items. They give us access to ensure it goes to
1:08:32 > 1:08:35schools. We are on the way to a partner
1:08:35 > 1:08:42school. An incredible school. They have been with us at The Real Junk
1:08:42 > 1:08:45Food Project from the start. The families and the communities have
1:08:45 > 1:08:55access to food every week. Even when the school is shot. -- shut. When
1:08:55 > 1:09:00the staff are not here, the is it school is still open, there are
1:09:00 > 1:09:08volunteers and food is handed out. We are the most deproofed primary
1:09:08 > 1:09:13school in Leeds. We employ parents to run the stall. The parents come
1:09:13 > 1:09:17in, collect the produce, as little as they like or as much as they
1:09:17 > 1:09:23like. It can be oozed to help fundraising. The parents and the
1:09:23 > 1:09:30kids come into school to share things. Here we love everything at
1:09:30 > 1:09:33Parkinson's and The Real Junk Food Project is lovely.
1:09:33 > 1:09:39Why should we put food in the trash when it can be used?All of the food
1:09:39 > 1:09:44that doesn't go to schools, events, catering or other charities and
1:09:44 > 1:09:47organisations, this is effectively our sure produce. Anything that is
1:09:47 > 1:09:53not the best of quality buttedible comes here. The general public come
1:09:53 > 1:09:58in, sometimes six, seven days a week. It is topped up by the amazing
1:09:58 > 1:10:03volunteers and the customers pay what they want in money, time or
1:10:03 > 1:10:08skills. When I started coming, I had been
1:10:08 > 1:10:12diagnosed with a chronic illness. Pie husband had to leave work. I
1:10:12 > 1:10:16started to come here and it helped a lot.
1:10:16 > 1:10:20We should not be dependant on food waste in order to supply people with
1:10:20 > 1:10:28it. It highlights the scale of the problem. If we were closing cafes
1:10:28 > 1:10:32and the shared houses, for me it would be a measure of our success.
1:10:32 > 1:10:34That is fantastic.
1:10:34 > 1:10:34That is fantastic.
1:10:34 > 1:10:36Right!
1:10:36 > 1:10:37It's omelette challenge time.
1:10:37 > 1:10:39Anna, you're already on our new board with a very
1:10:39 > 1:10:42respectable 47.52 seconds, so Liam and Ryan we thought it
1:10:42 > 1:10:44would be fun for you to go up against each other!
1:10:44 > 1:10:47Whether it is good for their marriage, I don't know.
1:10:47 > 1:10:49This could cause problems!
1:10:49 > 1:10:50This could cause problems!
1:10:50 > 1:10:52Here's a recap of the rules.
1:10:52 > 1:10:54The aim is to make fast, edible three-egg omelettes that are good
1:10:54 > 1:10:56enough to feed to our hungry crew.
1:10:56 > 1:10:57CREW CHEERS
1:10:57 > 1:11:00But if they're not they'll go in the compost bin.
1:11:00 > 1:11:01CREW BOOS
1:11:01 > 1:11:02So will it be CREW or COMPOST?
1:11:02 > 1:11:05Your time will STOP when your omelettes hit the
1:11:05 > 1:11:05plates.
1:11:05 > 1:11:07Let's put the clocks on the screen.
1:11:07 > 1:11:08Are you both ready?
1:11:08 > 1:11:09We are!
1:11:09 > 1:11:10We are!
1:11:10 > 1:11:113, 2, 1, go!
1:11:11 > 1:11:16Stop showing off!
1:11:16 > 1:11:22Stop showing off! Are you both competitive at home?We are.
1:11:22 > 1:11:25We are naturally competitive. There is nothing wrong with that.
1:11:25 > 1:11:31Have you been practicing?No. Really?I think one of them has!Who
1:11:31 > 1:11:37makes the best omelettes?I was taught in France.
1:11:37 > 1:11:43What does that mean? It doesn't mean you can a make great omelettes! You
1:11:43 > 1:11:52can shell an egg, though! Oops! Oh! Very good, boys.
1:11:52 > 1:11:58Right. I'll use that. Let's go here first.
1:11:58 > 1:12:05Remember that tenner!What is that black?That is a little bit of...
1:12:05 > 1:12:14You can't do it now! Oh, nice. Quite salty.A lot of people say
1:12:14 > 1:12:22that about Ryan's omelettes!The salt is the flavour!So, bothedible,
1:12:22 > 1:12:31both delicious, I have to say. Liam, you have got... 46.926789
1:12:31 > 1:12:46Yes! Put me in the pan. Blimey, you are in there, somewhere.
1:12:46 > 1:12:55-- 46.92. Ryan, you are 43.4.
1:12:55 > 1:13:03Very good. Right, let's stick him here.
1:13:03 > 1:13:12Is that me?That's Rosie!This is complicated!
1:13:12 > 1:13:13This is complicated!
1:13:13 > 1:13:16So will Warwick get his food heaven, beef shin and
1:13:16 > 1:13:17blue cheese cobbler?
1:13:17 > 1:13:18Or his food hell, fish pie?
1:13:18 > 1:13:18Or his food hell, fish pie?
1:13:18 > 1:13:22We'll find out after Mary Berry has showed us how to make glazed,
1:13:22 > 1:13:27stuffed chicken thighs with roast cauliflower.
1:13:27 > 1:13:31Most people just do cauliflower cheese but I'm going to do roasted
1:13:31 > 1:13:36coulis flower. All I'm going to do is take all the sprigs off and roast
1:13:36 > 1:13:52them in a little olive oil. Just pull off each of the heads.
1:13:52 > 1:13:59They want to be sort of about that size... If you want to split them,
1:13:59 > 1:14:03just take a knife like that and then pull them apart and they will hold
1:14:03 > 1:14:09together like that. To get the perfect roast, coat
1:14:09 > 1:14:20evenly in a little olive oil. Then I'm going to put a little
1:14:20 > 1:14:30seasoning under the cauliflower. Like that... A little bit of
1:14:30 > 1:14:35seasoning on top... And it's nice to use sea salt. You get a bit of
1:14:35 > 1:14:40crunch. So nothing could have been simpler than that. All it has to do
1:14:40 > 1:14:46is to roast now. That wants to go in a really hot oven. A fan oven, 2
1:14:46 > 1:14:52hundreds and it will take about 30 minutes.
1:14:52 > 1:14:58While the oven works its magic, I will show you the quickest dressing
1:14:58 > 1:15:06imaginable. Lemon Joyce, olive oil, seasoning and a few capers. I love
1:15:06 > 1:15:10capers. They seem to go very well with cauliflower. Then chopped
1:15:10 > 1:15:15parsley and whisk that together. -- lemon juice.
1:15:15 > 1:15:19That's the dressing. It is really very easy.
1:15:19 > 1:15:23The cauliflower will be ready...
1:15:28 > 1:15:33Coat the roasted cauliflower with the dressing. That has got a lovely
1:15:33 > 1:15:42shine to it now. And I'm just going to tip that while it's piping hot.
1:15:42 > 1:15:46Doesn't that look gorgeous? Something totally different, very
1:15:46 > 1:15:54quick to do, and oh so simple. This is so good, I love it on its own.
1:15:54 > 1:16:00But if you're making the family supper, why not try it with these?
1:16:00 > 1:16:04Which can be prepared ahead to make life easy. First of all, the
1:16:04 > 1:16:16stuffing. Take 350 grams of sausage meat and liven it up with chopped
1:16:16 > 1:16:20thyme, lemon zest and Parmesan. I can see it is well mixed, because
1:16:20 > 1:16:25the parsley is evenly throughout. Simply cut it like a cake for
1:16:25 > 1:16:33perfect portions. And I'm going to roll each one into a sausage shape.
1:16:33 > 1:16:37And think about it, it wants to be the same length as the chicken
1:16:37 > 1:16:46thigh. Just a little bit of seasoning, then we put our little
1:16:46 > 1:16:57sausage in the middle. That's it. Roll those round like that. They
1:16:57 > 1:17:01want to feel rustic, so don't worry if the sausage meat peeks out that
1:17:01 > 1:17:09the ends. Now we need to put bacon round the outside. And make sure
1:17:09 > 1:17:15that it's really well wrapped around underneath. That's it, and that is
1:17:15 > 1:17:21going to hold it together. My tip for a beautiful glaze is to drizzle
1:17:21 > 1:17:30some honey before they go into the oven. I've set it at 200 degrees
1:17:30 > 1:17:36fan, and it will take about 25-30 minutes. What could be easier or
1:17:36 > 1:17:51quicker? I'm well pleased with that. Gorgeous colour. Looking at all of
1:17:51 > 1:17:58those, we always have beefburgers in Barnes, and wouldn't that be
1:17:58 > 1:18:00absolutely delicious in a bun? I think I would enjoy that perhaps
1:18:00 > 1:18:06with a bit of chutney underneath. And look what a wonderful colour
1:18:06 > 1:18:13that Bacon has become. It looks very special. You can prepare to head,
1:18:13 > 1:18:19and gosh, it's good to eat.
1:18:24 > 1:18:25Thanks, Mary!
1:18:25 > 1:18:28Right, time to find out whether Warwick is getting his food
1:18:28 > 1:18:30heaven or food hell.
1:18:34 > 1:18:39All nice things that you like. Your fish hell - fish pie and eggs. What
1:18:39 > 1:18:45do you think you got?I'm hoping the viewers have been kind and giving me
1:18:45 > 1:18:51this delicious selection, but I have a feeling...You got hell last time?
1:18:51 > 1:18:56I did. People enjoy seeing me making unpleasant faces.I can tell you
1:18:56 > 1:19:07that 65% of the viewers went for... Heaven!65% an that's not bad, is
1:19:07 > 1:19:12it?They are loving you out there. That bodes well for ticket sales!
1:19:12 > 1:19:19Indeed it does, yes!This is shin of beef. That's what it looks like
1:19:19 > 1:19:24originally, off the bone.I didn't need to see that!A very tough piece
1:19:24 > 1:19:29of meat, but after slow cooking, it breaks down to a beautiful, tender
1:19:29 > 1:19:35piece. We would just cut it down. This is quite old school, made with
1:19:35 > 1:19:42Belgian beer, Olly. Pure coincidence!I was there this week,
1:19:42 > 1:19:49staying with the monks brewing, and some of those beers are tremendous.
1:19:49 > 1:19:55I could have paired it with a dish, but Matt told me it would be lazy. I
1:19:55 > 1:20:02think it would be lovely with this dish.Is this the same situation
1:20:02 > 1:20:08where Warwick thought he would be drinking buttered toast in the wine?
1:20:08 > 1:20:19Yes. Warwick, you have had an enormously varied career. Over the
1:20:19 > 1:20:28years...That's not on my notes!My mate wrote the scripts. Over the
1:20:28 > 1:20:31years, how have things changed in the industry, particularly with
1:20:31 > 1:20:39reference to the catering? Is it better?I started making American
1:20:39 > 1:20:44films, so food is on offer all day long for the cast and crew, and we
1:20:44 > 1:20:49didn't have that in this country. In the 80s in this country, it was tea
1:20:49 > 1:20:55and a cheese roll at 11 o'clock, and a doughnut. 1pm was lunchtime. Then
1:20:55 > 1:20:57tea-time again, cup of tea and something else at about four
1:20:57 > 1:21:02o'clock. Now the idea of that American service has come to this
1:21:02 > 1:21:08country. Street kitchen that you can go to in some of the studios. They
1:21:08 > 1:21:16figure that an army marches on this is -- on its stomach.Is it
1:21:16 > 1:21:19healthier or is there just more choice?There are healthy options,
1:21:19 > 1:21:24but you can have sponge and custard for dessert and fall asleep all
1:21:24 > 1:21:34afternoon. Not great when you are on camera!Let's talk about one of my
1:21:34 > 1:21:37favourites, Life's Too Short. It is proper Ricky Joe base, a little bit
1:21:37 > 1:21:45cringing.It was based on a lot of real-life experiences that I had
1:21:45 > 1:21:49had, that me and the writer would talk about than they would write the
1:21:49 > 1:21:52scene. They added their brilliant comic genius to it. But instances
1:21:52 > 1:21:59such as, when I go shopping, unless it is a supermarket, I can't always
1:21:59 > 1:22:06reach everything. A lot of my life, I have spent- half -- having stuff
1:22:06 > 1:22:14from the lower shelves. Then I would get a mop handle one knock things
1:22:14 > 1:22:19off the high shelves.That's actually true. Did you get told on?
1:22:19 > 1:22:26I actually got the security guard embroiled in all of that. Being
1:22:26 > 1:22:33photographed as well. A woman photographed me moving into my new
1:22:33 > 1:22:37apartment, and I think it is because she has recognised beer is a
1:22:37 > 1:22:41well-known actor, but it's just because I'm shorter and she thinks
1:22:41 > 1:22:46it would be funny. It brings up a very serious issue, with social
1:22:46 > 1:22:51media and things, is that people think they can take a photo of
1:22:51 > 1:22:55anyone they like and post it. And it's not acceptable. Other countries
1:22:55 > 1:23:00have laws, and we doubt in this country, but I think we should. I
1:23:00 > 1:23:03don't mind people taking a picture of me because they recognise me and
1:23:03 > 1:23:11they want a selfie or whatever. But some people find it very difficult,
1:23:11 > 1:23:14especially when it goes on social media etc. We need to get on top of
1:23:14 > 1:23:21that sort of thing. Sometimes, we are trying to raise awareness and
1:23:21 > 1:23:26issues as well.It is a fantastic point. Now everyone has a camera, it
1:23:26 > 1:23:33is easy for people just snap. I personally don't get it. It doesn't
1:23:33 > 1:23:43happen to me.People don't want an autograph, they want a selfie to
1:23:43 > 1:23:46say, look what happened. People in a car will drive alongside at 70 miles
1:23:46 > 1:23:52an hour and take a picture.That happened to me. In a really nice
1:23:52 > 1:24:01car.Now that everyone is a reporter, it is considered that the
1:24:01 > 1:24:05vernacular is that you can take a snap and you own it. I take your
1:24:05 > 1:24:09points an there was a discussion to be had.There is a line there that
1:24:09 > 1:24:13shouldn't be crossed. There should be permission, especially if you're
1:24:13 > 1:24:23not someone in the public eye. That's the key to it, I think.I'll
1:24:23 > 1:24:29just recapture. I don't know if anyone was looking at this. I seared
1:24:29 > 1:24:33the beef, added the pancetta, in with some onions and celery, a
1:24:33 > 1:24:39little bit of brown sugar and red wine vinegar, which will give a
1:24:39 > 1:24:46sweet and sour element.I love the way you describe it, it's almost
1:24:46 > 1:24:58better than the product!This is the Belgian beer, and that will give it
1:24:58 > 1:25:03a real gutsy... You could chuck in red wine, which is more standard,
1:25:03 > 1:25:13but this beer is good.Have you got a book out?Eat My Words: The Matt
1:25:13 > 1:25:22Tebbit Story.Nobody needs to read that.I will happily ghostwrite it
1:25:22 > 1:25:30for you.That is ready, it goes in the oven for about two hours, till
1:25:30 > 1:25:38its tender.Will you prod it later? The recipe's on the website! About
1:25:38 > 1:25:43half an hour from the end, you bring it out, and you see those scones in
1:25:43 > 1:25:52front of you?These?Yes, we just made them.A bit of flour, butter,
1:25:52 > 1:25:59breadcrumb it together, add salt, that of milk, add bit of thyme to
1:25:59 > 1:26:05flavour, so it is a savoury scorn. Goes on top, cooks for about 20
1:26:05 > 1:26:11minutes.It's like a dumpling idea. You said you like those.Is it like
1:26:11 > 1:26:19chicken and biscuits in America? Yes.This is the sustenance, and
1:26:19 > 1:26:25this is what bulks out the dish.It also catches the juicy
1:26:25 > 1:26:33deliciousness. Which would be the name of my book!All of those onions
1:26:33 > 1:26:37have melted down. And then just a little bit of parsley on it to make
1:26:37 > 1:26:41it look green and pretty and bless brown.I would have this with a side
1:26:41 > 1:26:51of peas.Shall I get you some cutlery so you don't have to eat
1:26:51 > 1:26:55with your hands?I'm eating with my eyes already. Let's try this.What
1:26:55 > 1:27:01are we drinking?With this kind of this, the red wines or Portugal are
1:27:01 > 1:27:07amazing. This is the Herdade De Gambia. £7 99 Majestic. A blend of
1:27:07 > 1:27:14Portuguese grape varieties. It is one of those wines that, if you're a
1:27:14 > 1:27:20fan of Spanish Rioja, this is like that, camped up to 11th. -- turned
1:27:20 > 1:27:33up to 11.How is it, cheap?Really good. For everyone at home, it's
1:27:33 > 1:27:40delicious. The little scorn things are delicious. It's not too strong,
1:27:40 > 1:27:48gorgeous, comforting, just a lovely dish. Do you match wine with
1:27:48 > 1:27:54everything, like cornflakes, for example?IE match them up with
1:27:54 > 1:28:00films.What would you do with Star Wars?I would do something
1:28:00 > 1:28:04effervescent and beautiful, so that you can drink the stars.What about
1:28:04 > 1:28:10a new musical opening at the other palace?The best wine in the world.
1:28:10 > 1:28:23Tag you very much.Remind us - Eugenius, when is it on?...We will
1:28:23 > 1:28:33go for an English sparkling wine, a home-grown production. If you invite
1:28:33 > 1:28:37us, I will bring a massive bottle of wine and share it.Among the whole
1:28:37 > 1:28:45audience.I could maybe to two of them.That's all from us today on
1:28:45 > 1:28:46Saturday kitchen life.
1:28:46 > 1:28:48Thanks to all our studio guests Liam, Ryan,
1:28:48 > 1:28:49Anna, Olly and Warwick.
1:28:49 > 1:28:52All the recipes from the show are on the website:
1:28:52 > 1:28:53bbc.co.uk/saturdaykitchen.
1:28:53 > 1:28:55Don't forget I've got more Best Bites for you
1:28:55 > 1:28:56tomorrow at 10am on BBC2.
1:28:56 > 1:28:57Have a great weekend.
1:28:57 > 1:28:59Bye!