06/01/2018 Saturday Kitchen

Happy New Year, everyone!

Hope you're not too stuffed

after Christmas because

we've got a show full of delicious

treats, top chefs, and

a brilliant guest.

I'm Matt Tebbutt and this

is the first Saturday Kitchen

Live of 2018!

Welcome to the show!

Cooking with me today are not two

but three outstanding chefs - Liam

and Ryan Simpson-Trotman,

AND the brilliant Anna Haugh.

And in charge of wine it's

the always bubbly Olly Smith.

Good morning everyone!

Good morning!

Liam Byrne and Ryan,

lovely to have you here. Our first

married cooking couple on the show!

Hopefully it will not cause too many

problems!

And your restaurant is

sustainable - not the marriage! It's

in Oxfordshire, and it's

sustainable, and you have your own

plot of land, haven't you?

Indeed.

We keep our own vegetable, and we

keep bees as well.

Nice.

And what can we expect from you

today?

Duck and crumpets with

sherry, spicy goat's cheese and

shitake mushrooms.

Tell us more about the dish? It

looks beautiful.

It is duck hearts on crumpets with a

bit of cured cheese, a bit of cheese

and mushrooms.

It looks amazing.

And Anna.

Hello.

You are doing something different as

well?

It is something different for

me.

It is a vegan dish.

It is dark chocolate and tofu mousse

with honeycomb and star anise.

It is delicious. I was blown away by

it.

Good to know.

Yeah, I was just a little bit blown

away. Is it a new approach for you?

It was for a friend of mine that I

did it for. I thought it should be

shared.

Olly! Lovely to have you this

morning.

Good morning.

You have been filming in Belgium?

I

have, staying in a monastery,

drinking beer. And the father was

very attentive.

Aen tentative monks! -- attentive

monks!

We've been nosing round the BBC

archives for classic foodie

moments from Rick Stein,

Keith Floyd, the Hairy

Bikers and Mary Berry.

Our special guest today

is a much-loved actor who's starred

in Harry Potter and Star Wars

as well as countless

comedies including Extras,

An Idiot Abroad, Life's Too Short

and Hitchhikers Guide to Galaxy.

and Hitchhikers Guide to the Galaxy.

We're delighted that

he's voyaged all the way

to the studio this morning,

it's the brilliant Warwick Davis!

Great to have you here.

Good to be here.

I could sit down and bang on about

Star Wars all day, by I will not.

You are here to talk about

'Eugenius'. A West End stage you are

producing?

It is. A brand new

musical I'm producing. A different

role for me. Rather than being on

the stage. But enjoying it

immensely. Getting my head around

the figures and the creative side of

things.

Is it a difficult discipline to get

into?

It is a bit. As a producer,

you have to make compromises as you

want to save money but for me I want

to spend money as I want it to be

the best it can be.

It is. It is like running a

restaurant. You want the best show,

the best plates, and then the

accountant comes in, or your other

half! You have to juggle both

things!

Yes, to juggle both things

and get the best-looking show I can

but not to go overbudget.

And musicals, is it a thing of

yours?

I love musicals. I grew up

watching them. Starlight Express was

a favourite. I would put on roller

skates and skate around the garage.

. Did you ware them with

leg-warmers?

I didn't. Lining Leroy

from Fame.

I loved my skates. I think that my

parents gave them away! . So, your

food. Are you adventurous with your

food?

I am becoming more adventurous

as I got older. I like British

comfort food, chickens, roast

dinners, stews, casseroles. That

sort of thing.

Is that your food heaven? It would

be in the stew area. I made a beef

stew the other day. There was steak

left over from Christmas.

Not sure

if I should have used it...

No!

But

I put it in.s that is what stews are

about. It is leftovers, you make

something happen. I looked at the

recipe, it required tomato puree,

which I didn't have in the cupboard,

and Worcestershire sauce. So I put

in, the family don't know this but

they loved it, I put in ketchup

instead of the puree and tobasco

sauce instead of the Worcestershire

sauce.

Did they like it?

They did. They

thought it was amazing.

OK.

Did you balance the amounts?

Yes, I

just did a little bit. I had stolen

the tobasco sauce from a restaurant.

Do you want to elus where?

I can't

remember! But I just used a little

bit.

I didn't steal the ketchup. I walk

out of restaurants rattling!

You are

a star, nobody will stop you! What

about food hell?

I don't mind going

to a fish and chip shop, and getting

a cod in batter but oily fish. Fish

pies at school were a nightmare. I

don't know what is in it? It could

be anything. You can chuck in the

heads, the legs.

All of those fish legs!

You would

put it all in there and nobody would

know.

Like a dustbin.

And my school fish pies had a red

tinge. So something to do with that.

Smelly eggs, coriander.

I didn't get that memo, so there is

no coriander in it!

I didn't get that memo,

so there is no coriander in it!

So if the viewers give you heaven,

I'll make beef shin

and blue cheese cobbler.

OK.

Familiar with Kabulers?

Are they

crumbly?

Sort of.

. OK.

OK.

I'll sear beef shin then add butter,

pancetta, onions, celery and herbs,

then pour over some beer and cook

until the beef is soft.

I'll make some stilton

and thyme scones, layer

them on top of the stew,

cook a bit longer, then

finish with parsley.

Lovely.

Delicious!

Delicious!

But if Warwick gets hell I'll

make fish pie, with hard

boiled eggs!

What?! Why are you hiding eggs in

it!

It is traditional!

Seriously?

Yes. It's a form of protein. It is a

filler, I think. Look at that, it

looks delicious.

It looks delicious.

I will tell you what is in it...

I will tell you what is in it...

I'll make a roux then add anchovies,

poached haddock and salmon,

prawns and scallops

and put in a pie dish.

Then I'll scatter over chopped hard

boiled eggs, top with mash,

grate over some Edam cheese

and bake until golden.

And you are really down on Edam?

I

don't like it, it is very bland.

It was the world's most famous

cheese at one time. I could bore you

senseless about Edam.

It sounds disgusting. Like a fishing

trawler crashed into a bag of

potatoes with a whole load of eggs!

Like the perfect marriage!

Like the perfect marriage!

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

So everyone, just go

to the Saturday Kitchen website

before 11 this morning and get

voting!

We also want your questions.

You can ask our experts

anything, just dial:

033 0123 1410.

Get dialling now!

As always you can also

comment on what's cooking

via social media.

Right, let's get cooking!

Liam and Ryan, what are we making?

Liam and Ryan, what are we making?

Come this way, boys. Nice to have

you here.

So this is the duck dish.

. Duck hearts. Duck different ways

with lovely duck here. We trim them

up. But before we start, the most

important thing is the crumpet. The

British favourite, crumpet. To make

the crumpet we have to take the

flour and add a little bit of water.

These are simple to make?

Yes. Very

simple. A lot of people see it in

the shop and think it is difficult.

But it is easy.

I made some myself for the first

time a couple of weeks ago. It took

a couple of attempts. But it's a

slow cook thing.

It is. It takes six to eight minutes

to do properly. We mix the yeast,

sugar and flour. Let it rest for a

minute or so. Then we grab it and

sort of add a little bit of baking

bicarbonate of soda to it.

That gives you the nice bubbles.

Yes, it reactivates it. So you get

the bubbles coming through. Add a

little bit of water.

So tell us about Orwell's?

Liam?

We

have been there for eight years. It

is our baby. It is an old country

pub in the middle of the Oxfordshire

countryside. We have us and our

lovely beagles, Remy and Truffle. We

have a small holding for five years.

Keeping bees for four years.

Do you keep bees?

Yes, we do.

Olly keeps bees.

I love the bees, have you named them

all?

Just the one, Beyonce, the

Queen bee!

That is great.

We have

five hives.

That is quite a bit?

Yes. But it's

great. We live off the produce. It

is quite nice.

I have looked at getting bees but

they are like pets, they need zoont

attention.

You have to, yes. You have to keep

an eye on the hive. Think like a

bee. To be a bee. They are very good

people and do good things in the

world.

They pollinate and make honey!

I

like the idea of saying to the bee

when you take it to a flower and say

"do this! ."

When you say you are a bee-keeper,

the first thing people say is do you

ware all of the stuff?

Yes, it is

marvellous!

One of the most

important thing is to look after

them in the winter months as they

tend to have no forage. So look

after them, make sure that they have

food as they could die off.

On a serious note, they are dying

off?

Yes, there is a declining of

them as the wild flowers and meadows

are going. So they are disappearing.

You use make money from them in the

restaurant?

Yes. We make the honey,

we make about 120 pounds of honey.

Do you sell it?

Yeah, we do. We work

with certain people and do certain

things.

Put it in cocktails!

There is a

cracking gin cocktail you can do

with a little bit of honey in it.

Stunning.

So, crumb approximatelies. The

bubbles are coming up. It's over a

low heat. You can see the bubbles

coming up, so put it to one side.

At that takes about six to eight

minutes? Yes. So we warm this back

through, the one we turned.

You can make these in advance.

You

can buy shop-bought. Or spend a fun

morning with the kids at the

weekend. It is great to keep.

. And a good way to finish them, we

like to add a little bit of butter

and yeast extract. You can get this

at the supermarket. It gives it the

awe mammy.

-- umami.

I add that to my crumpets all the

time!

If you add just a touch. It

give as lovely richness to it.

So, Marcus Waring came on some time

ago, he made crumpets. They went

down a storm.

This dish is a homage to a friend of

us.

We would have duck hearts on toast.

It is comforting when eating that

food. So at the restaurant we have

tried to refine it.

It is very French, duck hearts. I

have had them in Toulouse, they are

big into their ducks.

The south of France is amazing for

that sort of thing, the Dordogne,

that sort of thing.

You trained in France?

I did.

The chefs you worked for e they are

top flight three-star boys.

Intricate food. Do you take little

pieces from everyone?

I think that

the way that food is going now, it

is more relaxed but there is still

refinement. You want to make it

refined. Something that you can't do

at home. But what we want to promote

today, is that you can get duck

hearts from the butchers, you can

make the crumpets easy. I want to

promote the vinegars that we are

using and the textures.

So along

with the umami taste we have the

Shiitake mushrooms. There is stock,

mirin, and rice wine vinegar with

spices and tobasco.

There are lots of layers. It is

feeling French, then with the soy

sauce...

We have gone to Japan.

It is all about the flavour. So

something like the mushrooms are

beautiful on their own. So if you

are doing vegan, we would just put

those on instead of the duck hearts.

And they have that delicious umami,

meaty flavour?

Yes. So to finish the

dish, we take the lovely crumpet, we

have toasted, with the butter and

the Marmite.

You have a smidgeon of that?

Yes,

just a small amount.

Yes, just a small amount.

Remember if you'd like

to ask us a question,

then give us a call now on:

033 0123 1410.

Calls are charged at your

standard network rate.

You are

then we will add the lovely

duck hearts. You have to cook these

quick.

On the restaurant menu, we call this

duck and crumpets.

Do people love

it, or are they put off by the

hearts?

If you say to somebody, duck

and crumpets, they bopping, I'll

have that, I'm used to duck. I said

to Warwick earlier, would you have

duck and crumpets? And he said,

probably.

At a push. You're not

telling the truth.

We are!

Technically, it's still duck.

If I

order that, I would say, can you

substitute the duck for some nice

jam?

I could do a duck jam.

We got

what here?

That is home cure and

then dried out duck hearts. Duck

heart jerky. Add a little bit of

sherry vinegar to the pan to get

that Tang, and then we got some

lovely gravy, or Demi Glass --

demi-glace. This is the point where

we go all chef like new.

I will just

chop these shiitakes up.

Did you try

the cure ducks?

I tried it a lot in

rehearsal. It's delicious.

This

cured duck is made down in Cornwall.

The smoked one is from Oxfordshire.

And the cheese is special?, it's

amazing. It's a cheese called Innes

burr, which is aged for a year and

gets this fudge texture.

Chefs in

London are using it on desserts.

It

smells quite musty, like my house.

It just gives another dimension to

this disc will -- to this dish. A

little bit of the cheese.

You want

the ham sliced finely so it almost

melts in the heat?

Yes, and to

finish, some lovely freshness from

the lettuce. Then a little bit of

texture. It's all about the texture.

Some lovely breadcrumbs.

That is my

perfect dish - gutsy...

Full of

flavour.

Remind us what it's called.

Duck on crumpets.

Simple as that.

Are you ready for your first dish?

It's very hearty.

You have to try

some of the hearts. Tuck in. Don't

be shy.

You're keen to have some!

Where would you get hold of duck

hearts?

This is the thing, it's so

easy to get hold of. At the

butcher's.

Support the local

butcher.

And they will love you for

it. Some people throw them away. You

cook them really rare, dodgy?

Yeah,

has to.

Why have you ruined a

perfectly good dish with all of this

other malarkey?

Simplicity is the

best.

A lot of textures and flavours

going on. There was a lovely glass

of wine there.

That will definitely

wash down one of them hearts.

I'm

being very polite.

What is the best

wine to go with crumpets?

A lot of

people go for Peano Noir with duck,

but this has so much flavour, this

dish, so I have gone for Plan de

Dieu Cotes du Rhone Villages, 2016.

An amazing year. Hearty, winter

warming, glorious stuff.

It is

really fruity.

I saw wine menu that

describe a Wyness tasting of hints

of buttered toast. I had that

because I love toast. I drank half a

bottle trying to find buttered

toast, and there wasn't any there.

To be honest, one can pick up all

sorts of flavours. This one is about

concentrated intensity. It is a

brilliant blend of grapes, and it is

a great price for what is in the

bottle.

Chairs! I will make you try

a heart in this break. -- cheers!

Don't forget if you want to ask us

a question this morning, just call:

033 0123 1410.

Lines close at 11am today.

You haven't got long

so get dialling!

Or you can tweet us a question

using the #saturdaykitchen.

And don't forget to vote

for Warwick's food heaven

or hell on our website.

Now it's time to join Rick Stein

on one of his Long Weekends.

This week he's having a fine

old time, waltzing round Vienna.

Take a look.

How to Tennessee Vienna. -- how to

see Vienna. If in another life I had

been born a mouse living in the

biggest and most expensive wedding

cake ever made, then I think I

should feel quite at home here. For

lovers of architecture, this is the

ultimate. To build palaces like

this, you need lots of cash, from

preferably a huge empire that would

stretch over quite a lot of Central

Europe. Yes, and that means surely

lots of taxes to pay for Doric

columns and heroic figures on

horseback. But I like the sausage

stands. I love bratwurst sausages,

and especially the mustard. I'm not

that overexcited to see the not so

blue Danube, but I couldn't help

wondering whether a trip from the

Black Forest, its sauce, to the

Black Sea, grubbing through ten

countries also, would be inspiring

in a culinary sense. Note in the

margin - might make a good barge

series. My Vienna has to pay homage

to that classic film Noir The Third

Man. The Ferris wheel at the

amusement park. Or the amazing

sewers that so much fascinated the

writer Graham Greene, my hero.

I love this little statue of Johann

Strauss. Actually, Vienna is quite

compact in the centre. You seem to

see this wherever you go in the

distance somewhere. It just stands

out. I don't know if it is any great

sort of artistic shakes, but it

means a lot to me, because if you

look at these nymphs around, it's

about the Danube, the currents and

these beautiful girls that sort of

swim like mermaids in the Danube. To

me, the blue Danube is like a full

restaurant. It's like full of joy,

full of movement and activity, and

that's why I like it so much. I've

always liked it. I used to play the

blue Danube in my discos and showed

pictures of scenes like this because

I loved it so much. I'm going to

have lunch. Vienna's most famous

dish, with Martina. She is a food

writer and a member of Austrian

nobility. Well, they no longer have

special privileges. These were done

away with after the First World War.

But once an aristocrat, always an

aristocrat. Now, this is a proper

lesson in how to make the best

schnitzel, through the know-how of

the executive chef here, Rupert.

First, he cuts each slice from a

loin of veal. They also love it made

from pork, but this is veal. Next,

Rupert's assistant gives it a bit of

a bashing, using sensibly thick

plastic. Now, they flattened

escalopes goes into the flour. Now,

the egg, making sure it is all

coated, and then oven dried

breadcrumbs. Now, this is so

important, hot, clarified butter.

I'm told by Rupert that the secret

of a good schnitzel is getting the

air between the meat and the crispy

egg and breadcrumb coating. Not too

much, though. This is how it should

be.

That looks a nice meal.

Golden,

slightly puffed up, and

irresistible. All they need is just

a sprinkling of lemon juice. Oh,

that's so good.

It's lovely, isn't

it?

I could be full of superlatives,

but it is just exactly how it should

be.

We are kind of proud of our

schnitzel. Actually, we stole it.

It's not ours.

Really?

It came from

Italy, and the Emperor Franz Joseph

was very much into food, and he set

his foot Marshall to Italy to report

about the situation there and he

did, and he brought back the recipe

of this lovely piece of meat, and

that's how the schnitzel came to

Vienna.

I love that. I love food and

history related, because I think

that food is so important in

history.

Absolutely, it's our

culture.

It is. As a chef, I love

dishes like this, because I think

there is as much skill in producing

something like this as well. Do you

like this sort of food, do you like

new, chef like dishes?

I do, but in

between, I need a schnitzel. Clear

my mind, or my palate.

Tuck in. I

also really like the salad. It's

good.

Congratulations Rick

on being awarded a CBE,

for services to the economy!

So inspired by Rick's travels

in Austria I've got a great dish

full of traditional flavours

using veal - pot roasted veal

with Austrian cabbage.

Very simple. We have the veal breast

here. I will see on it. And then I

will cover it in lard, which I'm

fond of at the moment. We will put

it in the oven, and it will get a

beautiful colour. Put a lid on, and

braise it for something going on

three hours, probably. Then I will

talk about the cabbage in a bit.

Warwick, you are now producing?

I

am. I have that hat on at the

moment.

And this is your first

musical?

It is. I produced a play a

few years ago with my company, and I

enjoyed the experience. I was also

in the play, so trying to do the two

things was challenging. On this

occasion, I decided I would just

stick to the producing side of

things, because that keeps me busy.

Tell me about the show, Eugenius.

It

is a brand-new original musical. All

original story and music. I was

introduced to it by Ben Adams and

Chris Wilkins, who wrote the show

and the music, a few years ago. And

I immediately fell in love with it,

because for me, it kind of... The

spirit of it really captures that

brilliant period in the 80s, the

period that I grew up in, the

popular culture, the music, the

sounds, the vibes of that brilliant

decade.

If you went along and you

didn't know it was set in the 80s,

could you tell by the music and

address?

Absolutely.

Cultural

references?

Loads of it. Two movies,

some of which I was in.

I was

watching a David Whalley is thing

over Christmas, and he had a

reference to something from the 80s

will stop and I thought it was

genius.

There are loads of

references like that in Eugenius,

but it's an original score as well.

It is not a jukebox musical. All

original songs, but they are

absolutely brilliant. What Ben Adams

has done with the music, he has used

instruments and sounds that we don't

use in music now, in this time,

because they were very much of the

80s.

A bit of Howard Jones?

Big

sounds. You can't do big drums like

that any more. In the theatre, it

just sounds brilliant. It's a

fantastic night out will stop we

perform the show as a concert

performance, we performed, at the

Palladium. I thought, let's try this

show out and see if the concept

works, and it is as good as I think

it is. And we sold out the Palladium

it was a huge success. Hence, we are

now at the other palace from the

22nd of January until the 3rd of

March.

Are you excited?

I am very excited. What is exciting

to me is to know we are going to

entertain an audience. To give them

a great night out. I will sit with

the audience, watch the show, and

feel the energy and the excitement

from them.

I bet that is fascinating to go in

and watch people's faces?

I have

done it with films I've been in. It

is terrifying, if the reactions

aren't there, that you think will

be, it is a bit disheartening.

Like cracking a joke!

It happens to

you a lot, I guess?!

Yeah! And off

of that, back to the food! In here

are red onions. A lot, finally

sliced. That with you cause the

liquids to come out.

You have braised, the veal?

I have

but now I will pot roast it. That is

to get it a bit of colour.

Now I am sleutherring over...

Why

lard?

I like the flavour and also

you will pick up a really nice

colour. And organise antic lard is

very good for you -- slath eering.

I think as an amateur, we think

about the taste but you are going

for the look of the food.

You give it a nice colour, a nice

look?

I guess so. As a chef it is

eating with your eyes as well. I

mean, this is, it is kind of a brown

dish! I have done more colourful

dishes.

In here, is the cabbage, with

pancetta, butter, garlic, caraway.

In with onions to sweat it down. And

over here is white cabbage which has

been blanched and refreshed to take

off the edge. That will go in with

champagne vinegar and that is pretty

much it, with parsley and white

tarragon.

That white cabbage, brings back

memories of schools.

In a good way?

They would overcook

it. It was horrendous! We had to eat

everything off the plate. So like

the old prison break film, I would

take it in my pockets and scatter it

in the playground!

What a mess! Tell

us how you got into acting. It is a

sweet story?

I was 11 years old. My

grandmother heard they were looking

for short people to star in Star

Wars. That was it. I didn't realise

it would be so amazing, really.

You went to the studio, the part was

taken?

There were no roles left.

They asked if I was a fan of Star

Wars. They asked if I wanted to be

an Ewow. I thought, what was that?

So I went to the make-up department

and took a look.

But you were not just the first Ewow

but the Ewok.

I only got that as Kenny Barker, he

was the main Ewok but on the day of

filming he got food poisoning. I was

only 11, I did not have a part in

that! So they asked me if I would

play the scene. I didn't know what

it meant, the scale of it. So I

thought, yeah. I put on the costume,

did the scene with Carrie Fischer.

And it was an iconic scene. She was

unconshuss having fallen off the

speeder bike.

Yeah.

And didn't he prod her with the

stick?

That's right.

It came very naturally to me.

You were young?

Just 11. I think it

was me just being curious about the

costume and stuff. But they liked

what they saw.

And you did have a special

relationship with Carrie Fisher.

And she is really looking after you?

There was a great picture showing

that.

She did.

And in the costume, you would be hot

and red in the face and she would be

there with chocolate milk and

cookies to revive me. But I tooked a

vantage. I played it up a little

more. Every time the head came off,

I was a little hotter than the last

time.

I could talk about Star Wars for

years and years but then you have

been in Harry Potter as well?

Many

different characters as well? Yes,

as Professor Flitwick. And the

goblin, and the goblin bank teller

in the first film and various other

goblins and strange characters along

the way.

Is that the way? Do you, or short

actors, do you they get multiple

roles?

Not normally, it is through

the skill of the make-up department.

Or me nagging the producers, do you

have anything else for me to do. But

fortunately, the make-up department

can make me look different enough to

allow me to appear in different

roles in the same film.

And it is amazing, all of the

slightly different nuances and all

of the make-up?

If you are working

with such a great make-up team. They

design so that it does not limit

what I do, it enhances what I do.

So you don't feel restricted?

It can

be uncomfortable. Very difficult.

Griphook, not only was that heavy

silicone make-up but there were 23

millimetres contact lenses and

dentures to see and talk and to give

a performance, it was more

challenging than it would be to act

without anything on, well, not naked

or anything!

Sure! Right, this dish

is done!

That was quick.

Thanks! Although I am still getting

shouted at for being over.

What are you drizzling over now

Olive oil.

You guys, you chefs love the olive

oil.

Is it for the look or the taste?

It

is everything. It is split it is

yellow. It is nice!

That is lovely.

So, we have the veal, the pancetta,

the garlic, the caraway to give it

flavour, onions and obviously the

blanched white cabbage and then

champagne vinegar. That is pretty

much it. It is sharp and fatty.

It smells and looks amazing. A nice

little Austrian red with that

You are never off!

It is lovely. You

have cooked the cabbage very well.

Which will not be pocketing this and

scattering it outside of the studio

today.

I love that part!

I love that part!

So what will I be making for Warwick

at the end of the show?

Will it be his food heaven - beef

shin and blue cheese

cobbler?

I'll sear beef shin then add butter,

pancetta, onions, celery and herbs,

then pour over some beer and cook

until the beef is soft.

I'll make some stilton

and thyme scones, layer

them on top of the stew,

cook a bit longer, then

finish with parsley.

But if Warwick gets hell I'll

make fish pie, with hard

boiled eggs!

I'll make a roux then add anchovies,

poached haddock and salmon,

prawns and scallops

and put in a pie dish.

Then I'll scatter over chopped hard

boiled eggs, top with mash,

grate over some Edam cheese and bake

until golden.

Don't forget, what he

gets is down to you!

It could go either way so go

to the Saturday Kitchen website

and have your say now!

We'll find out the result

at the end of the show!

Well done. Very good.

Thank you very much!

Now let's join the incomparable

Keith Floyd, he's in Brittany

cooking up an impressive

lunch for friends.

cooking up an impressive

lunch for friends.

Oh, dear, oh, dear, he's done it

again. There is a cameraman in the

tree. All I am trying to do is a

cooking sequence, a little light

lunch for friends of mine. I know

you expect me to be in posh

restaurants and hotels but sometimes

it is nice to come to a house with a

family. The director chose this

house not because it has a wonderful

kitchen, it is not that good, really

but he loves the shape of the

building. So here I am, and if it is

not too much trouble for you, Clive,

come out of the Bill Clintoning

tree. Is that OK with you? Good! See

you in a moment. Good. Thank you

very much. I am cooking Sunday lunch

for Michelle and Henry. It is a

superb and classic British dish with

chicken roasted in cider. We are

wroting the chicken but served with

baked apples, stuffed with walnuts

and raisens. And will serve it with

a vegetable of fresh artichoke,

cleaned out with the heart and the

leaves and stuffed with a medley of

little peas, lettuce, carrots and

young baby turnips. That sort of

stuff. It looks like. This now you

know that the filming is very

expensive and the director is much

more interested in taking pictures

of the houses. But over here. There

are two free range farmer's chickens

roasting on a bed of chopped

shallots and carrots and at this

stage I add splendid Brittany cider.

This helps to make a sauce later

with cream and stock. So, if you

would like to turn around, you will

find Henry and Michelle busily

preparing the hors deuve.

What are you making Henry?

We are

making a tuna fish salad. With

onions.

There is also cauliflower, cubing

come better and tomato.

Why are you cooking langoustine for

lunch snow

It is the quickest meal

you can make and I am very lazy.

Usually, in Brittany, often we begin

by langoustine. They are fresh,

nice, they are easy to cook. The

only thing you must know is that you

must leave them to cook for not too

long.

How long?

Well the water is boiling,

you put them in the water boiling

with salt.

Sea salt?

Yes, sea salt.

Then you wait until the first boil

and that is all.

Langoustine are very fresh and easy

to cook, so it makes a nice male

very easily.

Who does the shopping?

The one who

has the time. Usually it is Henry!

They must be about ready now?

Wait!

The pot is hot... There you are.

And it's ready! You just need a dish

now.

Henry has not got the plate ready!

Mother is going to be furious!

OK.

Well, for me it is finished. The

mayonnaise on top of that. We do the

mayonnaise, and it takes five

minutes, two minutes, not more and

it is ready to eat. It is very nice

only if it is not cold. It is much,

much nicer when they are just

cooked. OK? We do the mayonnaise

now.

Is

TRANSLATION: In France, we should

not speak with a mouse the will.

I

should get on cooking, because these

wonderful people won't get to eat

unless I get on with my dish. We let

this sequence with the munching run

on a bit because I was so enjoying

lunch, I completely forgot the

camera and I felt completely at home

here. That is what the French are

all about - food is family and

sharing. This is a little bit I hope

you will enjoy enormously. Have a

look at that, it is my sweated

labour this morning. I have been

cooking while the director has been

up trees. I want to recap on how

this was cooked. It is a simple

roast chicken on a bed of chopped

show lots and onions, and carrots

roasted in butter. Then I poured

cider into it. A copper about an

hour, then I put some cord apples. I

strained off all the Likud -- I

cooked for about an hour. Even the

Brittany people have never even

heard of this dish, even though it

is a classic. Some fresh vegetables,

stewed with bacon, carrots, little

turnips, lettuce and stuff like that

in no water at all, just butter.

Then filled into the cleaned out

shells of artichoke. That is what

I've done. Bon appetit.

I don't know

if it is good, but it smells good.

It is the usual doubting Thomas

routine! They had never heard of my

Brittany chicken and side dish.

Anyway, we finished with cheese and

tomato pomp. It was a harmonious

main long shot of fresh produce and

love.

There was a lot of brown food in the

70s and 80s, wasn't there!

Superb stuff from Floyd

there, as always!

Right, still to come...

Mary Berry makes a hearty

dish of glazed, stuffed

chicken thighs, with roasted

cauliflower and a lemon

and caper dressing -

the perfect party snack!

It's almost omelette challenge time!

Warwick, this week's puns

are inspired by your

illustrious career, but mainly

Star Wars - really?!

Chefs, you can add EXTRAS

to your omelettes,

But don't POTTER about,

because LIFE'S TOO

SHORT!

Will Ryan's omelette be a ROGUE ONE?

Or will Liam be a PHANTOM

MENACE and STRIKE

BACK with a winning time?

Good luck chefs, and

MAY THE FORKS BE WITH

YOU!

YOU!

That's why you watch.

Will Warwick get his food

heaven - beef and blue

cheese cobbler?

Or his food hell, fish pie

with hard-boiled eggs?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

Right, on with the cooking.

Anna, what are we making?

Dark chocolate and tofu

mousse with honeycomb.

You melt the chocolate, and I will

get the honeycomb on. The honeycomb

is exactly the same as normal

honeycomb, except that it doesn't

have any honey. It's made with

golden syrup. It taste just as good,

just as delicious.

Tell us about the

recipe. When I saw this at first, I

thought it was quite beautiful.

When

a person has a special dietary

requirement in the restaurant, of

course, we take care of them. The

other day, I was inspired by a

friend who made this recipe.

Initially, I teased her, but as I

listened, and she's a really good

chef, I thought I would give it a

go. Her recipe was lovely and very

simple, just tofu and chocolate. I

thought maybe without few other bits

-- with a few other bits and pieces,

it could be good.

Vanilla?

Star

anise, and the secret ingredient is

treacle. I think there is a

liquorice flavour from treacle, so

get that up high, and I think star

anise will complement that.

It is

the way food is going, isn't it?

For

some people, it is. You can't open a

restaurant and think you can't cater

for people who are allergic to

things. People should be allowed to

eat what they want. I am going to

puree the toff who necks. If it is

too cold, it will make it go solid.

And this is silken?

It is. I will

give it a rinse to get rid of the

water it sits in. Gives it a lovely,

rich, good replacement to cream or

egg whites.

The end result, without

giving too much away, is beautiful.

It is silky, smooth.

And rich. It

feels luxurious, like you eating

something special.

The Caravelle is

nearly there. These are your own

apricots?

I preserved them a couple

of months ago in some star anise,

sugar and a little passion fruit.

This is a thing of yours,

preserving?

Yeah, I firmly believe

in it because we weigh so much wood.

I think some people at home might be

a bit intimidated about tackling

something or candying something, but

it is as easy as boiling up a bit of

sugar and putting fruit in. Put it

in a jar, and make sure you the jar

is sterilised. And then it is good

for months to come.

Especially at

this time of the year, when things

are getting quite dull, to have the

summer fruits...

There we go, same

wavelength, you and I. That is

exactly why I am doing that. If I

see another apple or pear, I think I

will lose my mind. You want to do

something interesting, and because

apricots are out of season, they are

not in the shops, and it's just a

lovely alternative.

Is it something

you guys do with your sustainable...

?

When we have a glut of something,

we preserve and pickle. We do act to

- one -- we do a 2-1 ratio.

We get

loads of cucumbers. Liam seems to go

a bit crazy with them.

That is the

danger of growing your own stuff,

you just get inundated with certain

things.

How was that the danger?

It

was a bad choice of words!

Bring it

to 140 degrees.

By I? -- by looking?

Well, when you're a chef... We are

ready to get onto the chocolate

mousse. This is a really fast

mousse, even though I am taking out

this fancy contraption.

Sorry.

It's

all right. You want to be able to

slowly add your toff who in.

We're

juggling pans here.

I've got to keep

you busy! Your toff who goes into

the bowl, and then we will slowly

add in the toff who and other

ingredients. -- the tofu. I went to

an amazing chef meeting called Food

On The Edge in Ireland, in Galway.

It is where a load of incredibly

talented people, chefs and front of

house, get together, and I don't

know why they asked me!

You're an

amazing ship.

Thank you. We get

together rant talk about things that

excite us about the industry and how

we can improve it, what can we do to

be better? I decided to talk about

mental health because I feel it is

not something we talk about all that

much, and like any industry, we have

issues about the way people are

behaving and how we can address

that. It doesn't have to be

complicated.

I watched it last

night, and it was so passionate, and

so many things resonate, things you

take for granted within the industry

and you think it's normal. Step

outside it, it's not. You are

absolutely right. There are things

that need to be addressed. I think

they are probably changing.

Things

are changing, but talking helps.

Encouraging people who are changing

it to keep doing those things. Just

slowly adding in this, nearly done

now. Add the rest of that in there.

People on Twitter are asking about

chocolate - is that vegan?

There are

no milk solids, that's correct.

Nicely spotted, whoever spotted it.

The devil is in the detail.

You have

been judging young Irish Chef of the

year? Which you won?

Yes, years ago.

It's an amazing competition, where

it encourages young chefs to create

food, and the talent is just

incredible. This is done now, but

really, it would be so nice if you

could chill it for maybe 20-30

minutes.

So we will stick it over

this ice bath?

Yes.

Chill it for how

long?

About 30 minutes or so on the

ice and it would be fine. Look at

it, it looks delicious.

Why not in

the refrigerator?

You don't want it

to get too cold and set completely.

You want to be able to control it a

little bit. If you didn't have the

ice, you could easily put it in the

fridge, but you would just need to

go back and check it.

And if you'd like to try

Anna's recipe or any

of our studio dishes

then visit our website:

bbc.co.uk/saturdaykitchen.

That's quite satisfying. I will wash

my hands.

Honestly, I would

challenge anybody to tell me that

this isn't tasty vegan honeycomb. A

little bit of arm and, which goes

well with the chocolate. -- arm and

-- almond.

You can't tell the

difference.

I think it is as good

as. We should have a taste off. A

little bit more honeycomb, and some

almonds.

Watch that, they are quite

hot.

Thank you for that, Matt! There

we have it, tofu and chocolate

mousse with vegan honeycomb.

Delicious.

OK.

Now we're talking!

Now you are

in business. Tap in.

Everybody wants

a bit of this. Look at that, lovely

textures and colours. I'm eating it

with my eyes initially.

I love the

way you have done that with this soy

sauce, that is amazing.

The treacle

is the secret ingredient. Any of the

feeling you might get from tofu, the

treacle relaxes that and given it

more depth of flavour.

Is this a

dessert wine?

What I have is a Les

Jardiniers Muscat St Jean de

Minervois, total bargain from

Sainsbury is at £5. Sweet and like,

lovely with the dish. It is like

liquid orange blossom with a honey

tint. Great value for money.

A hot

and cold combination as well. Really

good.

Very good indeed.

The wine?

It

is almost like a liqueur.

It is

very

clever and very delicious.

Now let's catch up with Si

and Dave the Hairy Bikers,

discovering a feast of flavours

in the markets of Tel Aviv.

We've always said that the best way

to get to understand the culture of

our country is to have a nose around

its markets. That's right,

and the

one we're headed to is stuffed full

of amazing food from all over the

world, but especially the Middle

East.

Look at this. This market is

an absolute stunner.

Absolutely

gorgeous.

This is a dream come true.

I've always wanted to come to

Israel. It is such a melting pot of

food. You get ancient Jewish dishes

that you can't get anyone else --

anywhere else. They use the most

brilliant Mediterranean ingredients.

Including chicken and eggs. Do you

know that the use of pitta bread as

a pocket for food was invented in

the Middle East, not in Barrow in

Furness, as I used to think!

We're

not in Barrow in Furness now, mate,

that's for sure!

Hello. What are you

making? Falafels? I love that. Where

are you from originally?

Yemen.

Get

in! What is this?

It is traditional

food from Tripoli in Libya.

This

looks good.

Doesn't it?

This is

clever. Wow! This is skill.

It is

not just like for your breakfast.

It's brilliant.

So much food we are

discovering for the first time. All

in one place.

What are you making?

These are

veggie balls.

Where from?

From Iraq.

We need some meat, Kingy!

What is

it?

It's a kebab from Bulgaria.

Bulgaria?

This is looking good.

Hello, sir. What are you making

here?

It is food from Venezuela.

Venezuela!

I never thought we would

find this in Tel Aviv! Neither did

I. But it is a trulily eclectic mix

of international cuisine that we

have here.

The food here's so interesting, you

can't help but be inspired to

experiment.

And the perfect dish for

flavour-freestyling is shakshuka.

The eggy breaky of Tel Aviv.

Israelis argue about the origin of

shakshuka. It is thought to have

come over with north African dues,

in the 1950s.

But these day, it is Israeli through

and through.

Chefs through everything at

shakshuka. We are giving you the

basics and then putting it into a

sauce of plethora of wonderful Tel

Avivness!

Think of it like pizza

with eggs as the main ingredient.

Beyond that you can go wild. I'm

starting ours with sauteing onions

and peppers. After that, it is the

devil.00!

Honestly, what is the

produce like here it is amazing.

It is a Mediterranean country!

Superb.

It is looking great. So colourful.

But the morning mash up needs a bit

of pep.

I reckon, caraway and cumin should

add the pep.

That's a bit of all right, Kingy.

Oh, meat. It is starting to smell

great.

But will smell more lovely with

tomato puree and bangers in the mix.

In the words of the late, great,

Freddie Mercury, "spare me my life

for your sausages! ."

What's the verdict?

A little more

salt, definitely a little more sugar

and pepper.

And with a bunch of parsley, and

coriander.

. Look the that.

You can put anything into it.

That's the thing, anything goes.

Now the vegetables have simmered

down to a stew, we have to get ready

for the eggs.

We have to get Egypt of the little

blighters to nestle into the sauce!

Crack on, dude. See?!

Egg number

one!

Well number two...

Oh, I've

bust one. Never mind.

Oh, no, you've got there, dude. You

got there.

Now what we are going to do is keep

the heat on the surface of the dish

and cook the eggs.

For me, feta plus runny yolks, plus

tomato sauce, equals a taste

sensation.

Yeah, I reckon the spicy, herby and

eggy dish is fit for a Persian

prince!

prince!

Thanks lads, that was a cracking

shakshuka they made there!

That is it!

The heaven and hell

vote is now closed.

Warwick's fate is sealed!

And we will reveal the results

at the end of the show.

Now let's take some

calls from our viewers.

First up it is Perry from France.

How exotic. What is your question?

The question is I want a different

recipe for pigeon or wood pigeon.

Pigeon? Who wants to go for that?

With the pigeon, breast off the

bone, fan fry it, let it rest,

served with pickled walnuts, fresh

walnuts, beetroot and job done.

Nice and simple.

Warwick we have tweets?

I have one,

lamb sweetbreads, what is the best

way to prepare them. It is part of

the lamb!

I love it! You would love

them! Anna?

The lamb's sweetbreads,

they are small. Veal are big. It is

harder to get a people brain off. So

blanch them in a pan of boiling

water for 60 seconds and into iced

water. Peel it off. Then caramelise

them in pan with bur and balsamic or

put breadcrumbs on them and fry

them. You can do anything but

getting the membrane off them. That

is tricky. It goes well with a

balsamic vinegar dressing.

It sounds like a lot of effort! I

would not bother! And from Richard,

any half decent nonalcoholic red

wines. Not drinking for health

reasons.

There is a homemade recipe you can

do, black tea, warm it through,

adding pomegranate juice, add

cinnamon, let it coal and serve with

a plash of sparkling water. I have

yet to find a pre-made one.

Very nice.

Andrew, what is your question?

I am

looking for a recipe that is

interesting or different with leeks.

Lots of people like leek and potato

soup. But I like to take the leek,

cut the root and top off. You have

the white centre bit. Blanch it,

drain it, in the pan with butter.

Get the butter roasting it. So

roasting the leek within the pan.

Then on the side add a blue cheese

dressing. Served with whole or

flaked almonds. A little salad and

rapeseed oil. It is absolutely

fantastic.

Very nice.

Thank you to everyone who called and

tweeted.

Thank you to everyone

who called and tweeted.

It's estimated that over 10 million

tonnes of edible food is wasted

every year in the UK.

For this week's foodie film we went

to Leeds to meet Adam Smith, founder

of The Real Junk Food Project,

to find out about some

of The Real Junk Food Project,

to find out about some

of the brilliant ways

in which they are re-distributing

unwanted food back

into the food chain.

Take a look at this.

The Real Junk Food Project is a

network of people that have come

together to try and stop food waste,

or food surplus, as we like to call

it. That is done in lots of

different ways. We have cafes,

outside catering, share houses, food

for school and free boxes as well.

Lots of food goes to landfill but if

it is still fit for consumption, we

take a look at that, and we like to

feed bellies, not bins to ensure

that every single person gets access

to food. This has come from

Morrisons. They are non-perishable

fruit and vegetable items. They give

us access to ensure it goes to

schools.

We are on the way to a partner

school. An incredible school. They

have been with us at The Real Junk

Food Project from the start. The

families and the communities have

access to food every week. Even when

the school is shot. -- shut. When

the staff are not here, the is it

school is still open, there are

volunteers and food is handed out.

We are the most deproofed primary

school in Leeds. We employ parents

to run the stall. The parents come

in, collect the produce, as little

as they like or as much as they

like. It can be oozed to help

fundraising. The parents and the

kids come into school to share

things. Here we love everything at

Parkinson's and The Real Junk Food

Project is lovely.

Why should we put food in the trash

when it can be used?

All of the food

that doesn't go to schools, events,

catering or other charities and

organisations, this is effectively

our sure produce. Anything that is

not the best of quality buttedible

comes here. The general public come

in, sometimes six, seven days a

week. It is topped up by the amazing

volunteers and the customers pay

what they want in money, time or

skills.

When I started coming, I had been

diagnosed with a chronic illness.

Pie husband had to leave work. I

started to come here and it helped a

lot.

We should not be dependant on food

waste in order to supply people with

it. It highlights the scale of the

problem. If we were closing cafes

and the shared houses, for me it

would be a measure of our success.

That is fantastic.

That is fantastic.

Right!

It's omelette challenge time.

Anna, you're already

on our new board with a very

respectable 47.52 seconds,

so Liam and Ryan we thought it

would be fun for you to go up

against each other!

Whether it is good for their

marriage, I don't know.

This could cause problems!

This could cause problems!

Here's a recap of the rules.

The aim is to make fast, edible

three-egg omelettes that are good

enough to feed to our hungry crew.

CREW CHEERS

But if they're not they'll

go in the compost bin.

CREW BOOS

So will it be CREW or COMPOST?

Your time will STOP

when your omelettes hit the

plates.

Let's put the clocks on the screen.

Are you both ready?

We are!

We are!

3, 2, 1, go!

Stop showing off!

Stop showing off! Are you both

competitive at home?

We are.

We are naturally competitive. There

is nothing wrong with that.

Have you been practicing?

No.

Really?

I think one of them has!

Who

makes the best omelettes?

I was

taught in France.

What does that mean? It doesn't mean

you can a make great omelettes! You

can shell an egg, though! Oops! Oh!

Very good, boys.

Right.

I'll use that. Let's go here first.

Remember that tenner!

What is that

black?

That is a little bit of...

You can't do it now! Oh, nice.

Quite salty.

A lot of people say

that about Ryan's omelettes!

The

salt is the flavour!

So, bothedible,

both delicious, I have to say.

Liam, you have got... 46.926789

Yes! Put me in the pan.

Blimey, you are in there, somewhere.

-- 46.92.

Ryan, you are 43.4.

Very good.

Right, let's stick him here.

Is that me?

That's Rosie!

This is

complicated!

This is complicated!

So will Warwick get his food

heaven, beef shin and

blue cheese cobbler?

Or his food hell, fish pie?

Or his food hell, fish pie?

We'll find out after Mary Berry has

showed us how to make glazed,

stuffed chicken thighs

with roast cauliflower.

Most people just do cauliflower

cheese but I'm going to do roasted

coulis flower. All I'm going to do

is take all the sprigs off and roast

them in a little olive oil.

Just pull off each of the heads.

They want to be sort of about that

size... If you want to split them,

just take a knife like that and then

pull them apart and they will hold

together like that.

To get the perfect roast, coat

evenly in a little olive oil.

Then I'm going to put a little

seasoning under the cauliflower.

Like that... A little bit of

seasoning on top... And it's nice to

use sea salt. You get a bit of

crunch. So nothing could have been

simpler than that. All it has to do

is to roast now. That wants to go in

a really hot oven. A fan oven, 2

hundreds and it will take about 30

minutes.

While the oven works its magic, I

will show you the quickest dressing

imaginable. Lemon Joyce, olive oil,

seasoning and a few capers. I love

capers. They seem to go very well

with cauliflower. Then chopped

parsley and whisk that together.

-- lemon juice.

That's the dressing. It is really

very easy.

The cauliflower will be ready...

Coat the roasted cauliflower with

the dressing. That has got a lovely

shine to it now. And I'm just going

to tip that while it's piping hot.

Doesn't that look gorgeous?

Something totally different, very

quick to do, and oh so simple. This

is so good, I love it on its own.

But if you're making the family

supper, why not try it with these?

Which can be prepared ahead to make

life easy. First of all, the

stuffing. Take 350 grams of sausage

meat and liven it up with chopped

thyme, lemon zest and Parmesan. I

can see it is well mixed, because

the parsley is evenly throughout.

Simply cut it like a cake for

perfect portions. And I'm going to

roll each one into a sausage shape.

And think about it, it wants to be

the same length as the chicken

thigh. Just a little bit of

seasoning, then we put our little

sausage in the middle. That's it.

Roll those round like that. They

want to feel rustic, so don't worry

if the sausage meat peeks out that

the ends. Now we need to put bacon

round the outside. And make sure

that it's really well wrapped around

underneath. That's it, and that is

going to hold it together. My tip

for a beautiful glaze is to drizzle

some honey before they go into the

oven. I've set it at 200 degrees

fan, and it will take about 25-30

minutes. What could be easier or

quicker? I'm well pleased with that.

Gorgeous colour. Looking at all of

those, we always have beefburgers in

Barnes, and wouldn't that be

absolutely delicious in a bun? I

think I would enjoy that perhaps

with a bit of chutney underneath.

And look what a wonderful colour

that Bacon has become. It looks very

special. You can prepare to head,

and gosh, it's good to eat.

Thanks, Mary!

Right, time to find out

whether Warwick is getting his food

heaven or food hell.

All nice things that you like. Your

fish hell - fish pie and eggs. What

do you think you got?

I'm hoping the

viewers have been kind and giving me

this delicious selection, but I have

a feeling...

You got hell last time?

I did. People enjoy seeing me making

unpleasant faces.

I can tell you

that 65% of the viewers went for...

Heaven!

65% an that's not bad, is

it?

They are loving you out there.

That bodes well for ticket sales!

Indeed it does, yes!

This is shin of

beef. That's what it looks like

originally, off the bone.

I didn't

need to see that!

A very tough piece

of meat, but after slow cooking, it

breaks down to a beautiful, tender

piece. We would just cut it down.

This is quite old school, made with

Belgian beer, Olly. Pure

coincidence!

I was there this week,

staying with the monks brewing, and

some of those beers are tremendous.

I could have paired it with a dish,

but Matt told me it would be lazy. I

think it would be lovely with this

dish.

Is this the same situation

where Warwick thought he would be

drinking buttered toast in the wine?

Yes. Warwick, you have had an

enormously varied career. Over the

years...

That's not on my notes!

My

mate wrote the scripts. Over the

years, how have things changed in

the industry, particularly with

reference to the catering? Is it

better?

I started making American

films, so food is on offer all day

long for the cast and crew, and we

didn't have that in this country. In

the 80s in this country, it was tea

and a cheese roll at 11 o'clock, and

a doughnut. 1pm was lunchtime. Then

tea-time again, cup of tea and

something else at about four

o'clock. Now the idea of that

American service has come to this

country. Street kitchen that you can

go to in some of the studios. They

figure that an army marches on this

is -- on its stomach.

Is it

healthier or is there just more

choice?

There are healthy options,

but you can have sponge and custard

for dessert and fall asleep all

afternoon. Not great when you are on

camera!

Let's talk about one of my

favourites, Life's Too Short. It is

proper Ricky Joe base, a little bit

cringing.

It was based on a lot of

real-life experiences that I had

had, that me and the writer would

talk about than they would write the

scene. They added their brilliant

comic genius to it. But instances

such as, when I go shopping, unless

it is a supermarket, I can't always

reach everything. A lot of my life,

I have spent- half -- having stuff

from the lower shelves. Then I would

get a mop handle one knock things

off the high shelves.

That's

actually true. Did you get told on?

I actually got the security guard

embroiled in all of that. Being

photographed as well. A woman

photographed me moving into my new

apartment, and I think it is because

she has recognised beer is a

well-known actor, but it's just

because I'm shorter and she thinks

it would be funny. It brings up a

very serious issue, with social

media and things, is that people

think they can take a photo of

anyone they like and post it. And

it's not acceptable. Other countries

have laws, and we doubt in this

country, but I think we should. I

don't mind people taking a picture

of me because they recognise me and

they want a selfie or whatever. But

some people find it very difficult,

especially when it goes on social

media etc. We need to get on top of

that sort of thing. Sometimes, we

are trying to raise awareness and

issues as well.

It is a fantastic

point. Now everyone has a camera, it

is easy for people just snap. I

personally don't get it. It doesn't

happen to me.

People don't want an

autograph, they want a selfie to

say, look what happened. People in a

car will drive alongside at 70 miles

an hour and take a picture.

That

happened to me. In a really nice

car.

Now that everyone is a

reporter, it is considered that the

vernacular is that you can take a

snap and you own it. I take your

points an there was a discussion to

be had.

There is a line there that

shouldn't be crossed. There should

be permission, especially if you're

not someone in the public eye.

That's the key to it, I think.

I'll

just recapture. I don't know if

anyone was looking at this. I seared

the beef, added the pancetta, in

with some onions and celery, a

little bit of brown sugar and red

wine vinegar, which will give a

sweet and sour element.

I love the

way you describe it, it's almost

better than the product!

This is the

Belgian beer, and that will give it

a real gutsy... You could chuck in

red wine, which is more standard,

but this beer is good.

Have you got

a book out?

Eat My Words: The Matt

Tebbit Story.

Nobody needs to read

that.

I will happily ghostwrite it

for you.

That is ready, it goes in

the oven for about two hours, till

its tender.

Will you prod it later?

The recipe's on the website! About

half an hour from the end, you bring

it out, and you see those scones in

front of you?

These?

Yes, we just

made them.

A bit of flour, butter,

breadcrumb it together, add salt,

that of milk, add bit of thyme to

flavour, so it is a savoury scorn.

Goes on top, cooks for about 20

minutes.

It's like a dumpling idea.

You said you like those.

Is it like

chicken and biscuits in America?

Yes.

This is the sustenance, and

this is what bulks out the dish.

It

also catches the juicy

deliciousness. Which would be the

name of my book!

All of those onions

have melted down. And then just a

little bit of parsley on it to make

it look green and pretty and bless

brown.

I would have this with a side

of peas.

Shall I get you some

cutlery so you don't have to eat

with your hands?

I'm eating with my

eyes already. Let's try this.

What

are we drinking?

With this kind of

this, the red wines or Portugal are

amazing. This is the Herdade De

Gambia. £7 99 Majestic. A blend of

Portuguese grape varieties. It is

one of those wines that, if you're a

fan of Spanish Rioja, this is like

that, camped up to 11th. -- turned

up to 11.

How is it, cheap?

Really

good. For everyone at home, it's

delicious. The little scorn things

are delicious. It's not too strong,

gorgeous, comforting, just a lovely

dish. Do you match wine with

everything, like cornflakes, for

example?

IE match them up with

films.

What would you do with Star

Wars?

I would do something

effervescent and beautiful, so that

you can drink the stars.

What about

a new musical opening at the other

palace?

The best wine in the world.

Tag you very much.

Remind us -

Eugenius, when is it on?

...

We will

go for an English sparkling wine, a

home-grown production. If you invite

us, I will bring a massive bottle of

wine and share it.

Among the whole

audience.

I could maybe to two of

them.

That's all from us today on

Saturday kitchen life.

Thanks to all our studio

guests Liam, Ryan,