:00:00. > :00:08.Let's get the weekend started with a menu of mouth-watering food.
:00:09. > :00:31.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:32. > :00:35.Top chefs Jason Atherton and Pam Brunton and wine
:00:36. > :00:45.A very good morning to you all, Jason what are you cooking today?
:00:46. > :00:54.How are you all feeling? Amazing. Fantastic. Excellent.
:00:55. > :01:00.Jason, you are cooking first. What have you got for us? I'm cooking for
:01:01. > :01:04.you, it's been a long time since we cooked together, so I'm making a
:01:05. > :01:08.braised Irish short rib, spring onion and coriander.
:01:09. > :01:15.That looks gorgeous! All for you, baby! Just for me? Just for you.
:01:16. > :01:22.I'll take that! Pam, this is four first time here. Are you a little
:01:23. > :01:29.nervous? I think I'm OK. We'll see. We'll make your nervous! You can
:01:30. > :01:33.try! Fighter talk. Just joking. So what are you cooking? I'm cooking
:01:34. > :01:36.gigha hal which roes, potato gnocchi, peas and broad beans.
:01:37. > :01:44.Very pretty. Is that a Scottish dish? The halibut
:01:45. > :01:50.comes from near where our restaurant is on Loch Fyne, so in that sense it
:01:51. > :01:54.is very Scottish. Also Scottish to use every part of the fish to pick
:01:55. > :01:57.up on things that could otherwise be wasted.
:01:58. > :02:06.Looking forward to trying that. And Olly Smith. You have lots of
:02:07. > :02:08.wine for us? I have, rivers of wine! Bargains off the track.
:02:09. > :02:13.Lots to look forward to. And we've got some fab films
:02:14. > :02:16.from some of the BBC's biggest food stars: Rick Stein,
:02:17. > :02:18.The Incredible Spice Men, Our special guest today became
:02:19. > :02:21.a household name worldwide after he was hand-picked to design
:02:22. > :02:24.Princess Diana's wedding dress. Well now he's back doing
:02:25. > :02:26.what he does best ? advising brides-to-be on what they should
:02:27. > :02:39.wear in highly addictive show APPLAUSE
:02:40. > :02:42.I love the way that you have coordinated with the glyc and the
:02:43. > :02:47.crockery. It is all tone on tone! I have never
:02:48. > :02:51.heard that phrase. You will realise that I know about fashion. Just to
:02:52. > :02:56.get that out now. That is OK.
:02:57. > :03:01.David, you are a big fan of food? I adore food. I eat around the world.
:03:02. > :03:04.Unfortunately, I look at food and put on ten pounds without it passing
:03:05. > :03:10.my lips. It is not so much the looking of it
:03:11. > :03:15.but the eating of it! I love eating it but have to be careful.
:03:16. > :03:19.We are talking about your show it is very entertaining.
:03:20. > :03:23.You have seen it? Last night. Very funny.
:03:24. > :03:28.And so you are going to face food heaven and hell. What is your idea
:03:29. > :03:34.of heaven. I love steak tartare.
:03:35. > :03:38.Simple food, then. Oh, yes, simple, with gallons of
:03:39. > :03:44.wine. But I have been sneaking back to
:03:45. > :03:48.Greece to the island of Mykonos. They cook lamb chops to die for and
:03:49. > :03:58.huge bowls of fresh, you know, I love their salads.
:03:59. > :04:05.OK, so the lamb. Greek lamb! Lovely, heaven, that is my heaven.
:04:06. > :04:12.Hell? What about hell? Well, do you want to know my real hell... ? How
:04:13. > :04:17.about the one that we rehearsed! I'm used to live television. You have to
:04:18. > :04:29.wing it, man. Relax! What is your idea of hell? When I was in The
:04:30. > :04:36.Jungle, I had a blend of cockroaches and a penis it was
:04:37. > :04:41.awful. And also insects. I bet you don't want that popping
:04:42. > :04:49.up! Hell, I hate tripe. But the biggest all time hell is kale.
:04:50. > :04:54.Phew! Just go with it. It is nasty.
:04:55. > :04:59.So, for the food heaven it will be lamb!
:05:00. > :05:02.For your food heaven I am going make a Greek lamb dish!
:05:03. > :05:04.First I'll slow roast a shoulder of lamb with
:05:05. > :05:07.Then I'll braise aubergines, courgettes and artichokes
:05:08. > :05:11.I'll then stir in fresh greens and oregano, crumble Greek feta over
:05:12. > :05:13.the top and then serve with the roast lamb.
:05:14. > :05:19.Does that sound good? Fantastic. But if you get hell it will be
:05:20. > :05:22.cockroaches! No, it's not. It will be kale!
:05:23. > :05:25.- with sardines too, as I know you hate bony fish!
:05:26. > :05:26.I'll fry fresh sardines in until golden.
:05:27. > :05:29.Slowly cook onions with pine nuts, raisins and vinegar and then I'll
:05:30. > :05:31.add the sardines and allow pickle for 24 hours.
:05:32. > :05:33.I'll then saute fresh kale with anchovies,
:05:34. > :05:35.chilli and garlic and serve along the sardines onions.
:05:36. > :05:40.But you'll have to wait until the end of the show to find
:05:41. > :05:44.If you'd like the chance to ask us a food or wine
:05:45. > :05:46.question today then call: 0330 123 1410.
:05:47. > :05:50.I'll also ask you if David should face his food heaven
:05:51. > :05:54.You can also get in touch with social media using
:05:55. > :06:17.Take a load off! Right, Pam, what are we doing? Firstly, I am going to
:06:18. > :06:22.start off with the potato gnocchis, so you can get on with that.
:06:23. > :06:28.There are a few things to this dish. Yes, so we have to get on.
:06:29. > :06:35.Where did you train, Pam? I have been cooking for 15 years. In
:06:36. > :06:39.London, France, Belgium. I spent time studying in the Scandinavian
:06:40. > :06:45.kitchens. Did you go the Michelin route?
:06:46. > :06:50.Mostly it was Michelin. So Tommate Kens, in London.
:06:51. > :06:56.Yes, he is on the show next week. So I hear. I've not seen him in years.
:06:57. > :07:03.Really? You should come along. Bump into each other, it might be a
:07:04. > :07:13.beautiful thing?! It might be! Tell us about the restaurant? So, Inver
:07:14. > :07:17.is a small restaurant on the shores of Loch Fyne. It is an
:07:18. > :07:23.hour-and-a-half north of Glasgow. It is very remote. Nothing around apart
:07:24. > :07:29.from a couple of castles. You got Restaurant of the Year? Yes,
:07:30. > :07:33.last year. And better than that, we are building a proper customer base.
:07:34. > :07:39.The customers keep coming back. I was there the other week. You
:07:40. > :07:48.couldn't find it! No, it's not on the main road. It is very remote? It
:07:49. > :07:52.is on the wonderful B 8,000. You are off one road, on another, then
:07:53. > :07:56.finally you get to us. Well you will be pleased to know
:07:57. > :08:03.that many people are on social media saying how great your restaurant is.
:08:04. > :08:12.I would be happier if they are in my restaurant later! And you are
:08:13. > :08:16.building? We are building bothies. They are like little cabins near to
:08:17. > :08:23.the restaurant so that people can stay over. They are little luxury
:08:24. > :08:28.hotel rooms. Free standing but not camping pods.
:08:29. > :08:33.When did it open? It's been a restaurant since the '60s but we
:08:34. > :08:38.took over in spring 2015. How often do you change the menu? It
:08:39. > :08:42.is a rolling change. We work with a lot of amazing local suppliers. They
:08:43. > :08:47.don't produce a huge amount of anything. So it will depend what
:08:48. > :08:54.they have available. What is coming in and out of season. So for
:08:55. > :09:00.instance, the halibut roes came about as we had a surprise delivery
:09:01. > :09:04.of gigha halibut. They are trillion. They were
:09:05. > :09:12.delicious when I tried them earlier. Utterly delicious. It is not the
:09:13. > :09:17.striking thing that you think of when you think about roes.
:09:18. > :09:21.You are thinking more salted and dried.
:09:22. > :09:28.These are fresh, straight from the fish. They are really, really super
:09:29. > :09:31.delicate flavour. This is quite a speciality
:09:32. > :09:38.ingredient. Is there something else to go for if you cook this at home?
:09:39. > :09:44.This happy but the are being produced. It is an amazing fish with
:09:45. > :09:51.a great sustainability story behind it. Wild Atlantic halibut is
:09:52. > :09:56.endangered, I would not use it and certainly not the roes from it.
:09:57. > :10:05.So what could you use at home? You could use a herring roes, for
:10:06. > :10:07.instance. If you are into sweetbreads these have a similar
:10:08. > :10:13.texture. So let's recap. Here is the base of
:10:14. > :10:18.the dish. These are the potatoes, thinly
:10:19. > :10:22.sliced in chicken stock. Sweated in butter for 30 minutes. I have the
:10:23. > :10:29.liquid here and some potatoes. There aren't many. How many do you need? I
:10:30. > :10:34.would put in half of what was there. I will throw those in for now.
:10:35. > :10:39.That's fine. There is milk that was infused when we made the potato
:10:40. > :10:44.dumplings yesterday. We take the leftover skins. Leave that overnight
:10:45. > :10:50.in milk and you get all of the amazing flavour from the skin.
:10:51. > :10:54.So a strong potato flavour. The best flavour of the potatoes and the
:10:55. > :11:00.skins. It is a shame to throw them away.
:11:01. > :11:05.What about the roes in Yes it is time to get them in the pan. We have
:11:06. > :11:09.some foaming butter. Pam, at the restaurant, Dowsett
:11:10. > :11:14.yourself like restaurants do when they are out in the sticks, a
:11:15. > :11:20.parameter of how many miles you can get your food from? We call out of
:11:21. > :11:27.as modern Scottish restaurant. Trade has been a big part of Scottish
:11:28. > :11:31.industry for centuries. Port is a spice port. You look back through
:11:32. > :11:39.the old Scottish cook books there are recipes from the 1700s that have
:11:40. > :11:45.orange flower water, dried fruit, grapes, raisens, Dundee marmalade is
:11:46. > :11:55.famous. So to edit things just on Rex imity doesn't feel honest to me.
:11:56. > :12:02.So Scotland is a larder? Yes but we also serve great coffee which is not
:12:03. > :12:07.grown near us, we use citrus, spices, etc. So I use the
:12:08. > :12:11.ingredients around us as they are so amazing and it would be really daft
:12:12. > :12:18.not to. But we don't restrict eaves to that. If there is something that
:12:19. > :12:22.makes sense in a dish. Can you crack tonne the gnocchi.
:12:23. > :12:29.There is not much to do. They can sit in the pan. So you took the
:12:30. > :12:36.membrane off these. That is why they have opened up in this beautiful
:12:37. > :12:42.pattern? They do, weather you take the membrane off or not. They get
:12:43. > :12:45.lovely ridges to hold in the butter. It is a lovely texture? It is
:12:46. > :12:50.beautiful. A scrambled egg flavour. If you'd like to ask any of us
:12:51. > :12:54.a question then give us a ring Calls are charged at your
:12:55. > :13:06.standard network rate. Pam, who or what was it that got you
:13:07. > :13:12.inspired to start cooking in the first place? I left university
:13:13. > :13:19.early. Quit my degree back in the day. I ended up taking on, I moved
:13:20. > :13:24.up to the highlands and I ended up taking on a cooking job as a friend
:13:25. > :13:30.was working as a chef. She said that they needed one in the kitchen, I
:13:31. > :13:37.needed a sib... Oh, really?! As simple as that! Yes, it started like
:13:38. > :13:46.that. If we turn this off while we cook the veg and the gnocchi and
:13:47. > :13:51.they can finish cooking in the heat. A little bird tells me that you and
:13:52. > :14:00.Olly used to go to university together? Is that true? Yes, that
:14:01. > :14:04.was a turn up for the books! . The subject was amazing, it was the
:14:05. > :14:12.people! We knew each other at Edinburgh. We were in a play
:14:13. > :14:22.together back in the day? Yeah. Are you theatrical, Olly?! Blow me!
:14:23. > :14:28.It's the shirt, it gives it away! Right, let's get the gnocchi in. So
:14:29. > :14:34.this is the potato broth. This is the extra potato. Shall I add some
:14:35. > :14:44.of this? Let's get half of that in a pan. Start warming it up. She's good
:14:45. > :14:48.at giving orders! We are going to warm that up and emulsify it with a
:14:49. > :14:55.little bit of butter. Do you want half or all? Half of
:14:56. > :14:57.that in. Let's see where we go. OK, then blitz it up with a little bit
:14:58. > :15:05.of butter. Yep. It is potatoes. If they go with
:15:06. > :15:09.anything, they go with butter. So, there is our little garnish. So
:15:10. > :15:16.the veg? Yeah, we can start plating this. Pop them in there. You can
:15:17. > :15:18.spoon the roes on top with the butter and I will get the skimmer
:15:19. > :15:42.for the gnocchi. I think! We talked about this earlier, the
:15:43. > :15:49.roe, you season them after? First of all we give them about an hour in
:15:50. > :15:53.brine, which helps to firm that up a little bit. It is not strictly
:15:54. > :16:01.necessary. And we are kind of busy here already today, so we figured we
:16:02. > :16:07.would skip it. They're very mellow tasting, which is part of the joy of
:16:08. > :16:12.roes, but it does help to bring out the texture, that's all. And how
:16:13. > :16:19.long will the gnocchi take? Hardly any time at all, about a minute.
:16:20. > :16:25.It's funny you should mention Tom, because I think this is more or less
:16:26. > :16:33.his dumpling recipe, with only minor adjustments! But I've been putting
:16:34. > :16:48.it for years and years and years, so it feels like mine now! Make it your
:16:49. > :16:54.own! That over the top. And then you've got some Julienne of
:16:55. > :17:02.mangetout ridges helping with the crunchiness on top. And that is raw?
:17:03. > :17:06.It is cleaner we work with a couple of really amazing local gardeners,
:17:07. > :17:15.and I tend to be guided by what they have got going on in their garden at
:17:16. > :17:18.the time. Kate, whose herbs these all are, thanks, Kate Jenner we have
:17:19. > :17:27.got watercress, we've got wild garlic from nearby. And we've got
:17:28. > :17:36.chive flowers. Remind us what that is? So, you've got a loss with
:17:37. > :17:46.potato broth and spring herbs and flowers. Delicious! Added that looks
:17:47. > :17:56.fantastic. For a simple dish, there is a lot going on! There you go,
:17:57. > :18:06.there is the starter. Dive in! And that is pretty typical of what
:18:07. > :18:10.you're doing? Yeah, I'd say it is. We like to use familiar flavours,
:18:11. > :18:13.but perhaps bring a bit of surprise to the dish, something people aren't
:18:14. > :18:23.expect in. And it is always strictly seasonal? Yeah. I'd say, we are
:18:24. > :18:27.definitely guided by the seasons. We do bristly import from elsewhere,
:18:28. > :18:35.but again, using products at their best. Cheapest! And what are we
:18:36. > :18:40.drinking to go with this? We are finding a wine with some fragrance.
:18:41. > :18:45.Because that is spring on a plate. This one is a Hungarian grape
:18:46. > :18:55.variety and this is just over a fiver in Tesco. Bargain! Absolute
:18:56. > :19:01.bargain. It has got all of that easy kind of springtime breeziness which
:19:02. > :19:03.I like with this kind of dish. But I would also say, Hungary has this
:19:04. > :19:09.amazing tradition for creating its own wines. It is very light and
:19:10. > :19:17.fruity, it's not what I expected. Indeed, exactly. Cracking value for
:19:18. > :19:26.money. Has he done it justice, do you think? I would say so, yes. I
:19:27. > :19:35.can speak a bit of Hungarian to celebrate it! Let's not, we are
:19:36. > :19:41.overtime! Delicious! Can I change my heaven, this is lovely?! That might
:19:42. > :19:47.shorten the show somewhat! What are you doing later? We are doing a
:19:48. > :19:55.lovely Matt Tebbutt-inspired barbecue sauce dish. Big main
:19:56. > :20:02.course. All good. If you want to ask us a question this morning, you can
:20:03. > :20:10.call us on 0330 123 1410. But these call us by 11 o'clock today. Or you
:20:11. > :20:15.can't work us questions. Time now to join Rick Stein on his trip around
:20:16. > :20:55.the Far East, as he went to meet a two very interesting cousins.
:20:56. > :20:58.And then the Dutch, seeing all this money being made,
:20:59. > :21:02.And then around a couple of hundred years ago,
:21:03. > :21:06.I learnt all this from a brief visit to the museum.
:21:07. > :21:10.They've even got a replica Portuguese trading ship down
:21:11. > :21:13.at the old docks to amuse the tourists and more importantly
:21:14. > :21:15.to remind them of Melaka's significance in the world.
:21:16. > :21:18.'I think you really have to come to somewhere like Melaka 'to really
:21:19. > :21:20.feel the importance of spice historically to our own country.
:21:21. > :21:23.'And it's only when you sort of smell the smells and feel
:21:24. > :21:26.the heat,' that you realise that spice here virtually grows
:21:27. > :21:34.But take those spices, which would be so distant
:21:35. > :21:37.to life in the 13th, 14th, 15th century in Britain,
:21:38. > :21:49.No wonder they fetched such enormous money.
:21:50. > :21:51.Apart from anything, half the stuff I imagine
:21:52. > :21:54.that they ate there was verging on the rotting, so it had
:21:55. > :21:56.an enormous import in making food palatable and pleasant.
:21:57. > :21:59.But just think of the sort of, the smell of something like nutmeg
:22:00. > :22:02.or cinnamon or cloves or even pepper to somebody in 14th-century England,
:22:03. > :22:21.It would be more wonderful than gold.
:22:22. > :22:23.One of the food stuffs from Malaysia that I haven't seen
:22:24. > :22:27.That's a mixture of Malay and Chinese and here,
:22:28. > :22:31.I've been told by Chef Wan, is the place to try it, run by two
:22:32. > :22:35.This is my lovely cousin, we grew up together.
:22:36. > :22:44.Our food has got influences of Malay and Chinese,
:22:45. > :22:46.ingredients, for example we have black mushrooms,
:22:47. > :22:49.we have light soya sauce, dark soya sauce and then
:22:50. > :22:51.we have the Malay herbs and the Malay spices.
:22:52. > :22:55.This, I tell you, Rick Stein, when you eat them, all your senses
:22:56. > :23:00.This paste is made from red chillies, both fresh and dry,
:23:01. > :23:04.then shrimp paste, galangal, lemon grass, shallots,
:23:05. > :23:09.garlic and candlenuts, and it's all put into a blender.
:23:10. > :23:16.The secret in producing a good curry is to cook until it is fragrant
:23:17. > :23:20.and that is when the oil surfaces to the top.
:23:21. > :23:23.Our Nonya technique of cooking, the fire must never be high.
:23:24. > :23:26.Go on small fire then the fragrant is better.
:23:27. > :23:36.Just while the curry's cooking gently, tell me,
:23:37. > :23:47.Unfortunately, it is a slowly dying out because people nowadays,
:23:48. > :23:50.they don't take the time to do the food properly, and also our
:23:51. > :23:57.parents at that time, when they cook, they'll just say,
:23:58. > :23:59."Oh, this is about ten chillies and this onions,"
:24:00. > :24:02.like that So the children, therefore, because their parents
:24:03. > :24:04.are excellent chefs, so they don't learn,
:24:05. > :24:07.but we, Amy and myself, you know, at this age,
:24:08. > :24:09.we feel that we want, we want the future generations
:24:10. > :24:21.to know about their food that has lasted 600 years That's lovely.
:24:22. > :24:23.As you see, the oil has surfaces to the top.
:24:24. > :24:31.There you are and we gonna stir fry it.
:24:32. > :24:33.Once the chicken is cooked about five minutes, I'm
:24:34. > :24:36.Lemon grass, so that's more lemon grass.
:24:37. > :24:45.Only two in the paste and then this, if you have.
:24:46. > :24:55.If you don't have, it doesn't matter OK.
:24:56. > :25:03.I'm going to bruise it to extract more flavour.
:25:04. > :25:14.checking now might break that she won 45
:25:15. > :25:23.Florence, I can't help noticing as soon as you started
:25:24. > :25:27.I mean, cooking must mean an awful lot to you.
:25:28. > :25:30.I love cooking and I love eating because I feel tha
:25:31. > :25:33.when you know how to cook, you can eat your food
:25:34. > :25:35.What I'm sort of thinking now is you're very petite,
:25:36. > :25:37.and Amy, you're very neat and wonderfully nicely dressed.
:25:38. > :25:39.The idea of somebody like you or your mother
:25:40. > :25:42.or grandmother banging and banging and bang, bang, bang!
:25:43. > :25:44.But I watched you whacking that lemon grass, you've got...
:25:45. > :25:49.And she also, we do line dance, you know.
:25:50. > :25:54.To be healthy we have to eat a balanced diet,
:25:55. > :25:57.we have to exercise well and we have to sleep well.
:25:58. > :25:59.And on top of that, we must be very kind,
:26:00. > :26:02.we must share our knowledge, whatever you have, no secrets.
:26:03. > :26:04.As I say, you share everything in the world except husband.
:26:05. > :26:20.'They were great girls, but what crossed my mind
:26:21. > :26:26.was what happens when Florence and Amy and people like them give up
:26:27. > :26:31.cooking and passing on this knowledge.'
:26:32. > :26:34.He's back next week with more food adventures!
:26:35. > :26:41.In ten weeks' time, Saturday Kitchen will be coming LIVE from the RHS
:26:42. > :26:44.Hampton Court flower show, from our very own edible garden,
:26:45. > :26:54.designed by the award winning gardener Juliet Sargeant.
:26:55. > :27:01.cancel everything! Cancel the holidays, everything!
:27:02. > :27:04.Leading up to the live show, The Hairy Bikers are hosting a week
:27:05. > :27:09.Over the next 10 weeks we're going to try and get
:27:10. > :27:11.you all to grow your own at home, no matter how small
:27:12. > :27:16.This week, if you're already a gardener, you should be
:27:17. > :27:18.harvesting your new potatoes and if you haven't grown your own,
:27:19. > :27:20.Jersey royals and other varieties are available everywhere now.
:27:21. > :27:24.So I'm going to show you a dish using new potatoes and watercress
:27:25. > :27:35.For this dish, I will be doing a little bit of wild bass, and these
:27:36. > :27:39.are a little bit like fondant potatoes. I'm going to spread the
:27:40. > :27:43.butter over the base of the pan, and then but in the potatoes, whole,
:27:44. > :27:50.just scrubbed, leaving the skins, Jersey Royals are good for that. Put
:27:51. > :27:55.them in whole and then I'm going to cover with some milk, bay leaf and a
:27:56. > :28:01.little bit of fennel. And then we simmer for about 20 minutes until
:28:02. > :28:09.the milk evaporates. And then they're very rich and delicate. So,
:28:10. > :28:13.that's my potato chat over. So, my gardening knowledge as well, do you
:28:14. > :28:18.like that? Are you a bit of a gardener? I would quite like to be,
:28:19. > :28:35.but no, I have to admit. Maybe I should do that. Green fingers
:28:36. > :28:41.Tebbutt, he's known as! David, so, this is the second series of Say Yes
:28:42. > :28:45.To The Dress? Yeah, I am thrilled about it. The Americans have been
:28:46. > :28:51.doing it for ten years, I'm hosting the British version, obviously. If
:28:52. > :28:56.you haven't seen it, I saw it last night, it's very funny... You've
:28:57. > :29:06.actually seen it?! I will tell you what I saw. So, it is set in Essex,
:29:07. > :29:12.in a bridal shop. Yes. The brides I saw either wanted to be Malibu
:29:13. > :29:17.Barbie or they wanted to be Kim Kardashian. Can you imagine?! They
:29:18. > :29:23.come in, and I say, give me the theme of the wedding. I've got to
:29:24. > :29:26.find a frock of their dreams can I say, darling, what is your budget,
:29:27. > :29:33.and what's your inspiration? She said, sneakers. So I have to build a
:29:34. > :29:40.frock around the sneakers! For food, I thought! I loved, the girls say,
:29:41. > :29:46.it is my special day, and there is no budget. And then the father is
:29:47. > :29:51.sat there, and says, there IS a budget! The other day, I had a
:29:52. > :29:57.barrister in, very nice, beautiful girl, straightaway, what is your
:29:58. > :30:05.budget? Absolutely top whack. So I pulled in about four gowns, ?1000
:30:06. > :30:11.limit, fine. Sister jumped up and goes, that's the dress she wants.
:30:12. > :30:16.Excuse me, it's ?2000, it's double the budget. I go into the dressing
:30:17. > :30:19.room, darling, before you put it on, because I don't want tears before
:30:20. > :30:24.bedtime, it is double your budget... She goes, they're very good at
:30:25. > :30:34.spending my money! Is there a lot of arguments?
:30:35. > :30:43.Can you imagine, the bride's mother, the future mother-in-law... Hello?!
:30:44. > :30:48.Why? So the girl is out in the first gown, puts it on. I asked the mum
:30:49. > :30:58.what she thinks, she doesn't like it. Is it the colour? The fabric?
:30:59. > :31:02.She doesn't like it. Come to the future mother-in-law - she love it
:31:03. > :31:09.is! So too many opinions. Weddings are hard work. They are
:31:10. > :31:16.stressful. Why do you get involved in them?! Barks Matt, I'm good at
:31:17. > :31:23.it! That's a good answer. I've had private clients all of my career.
:31:24. > :31:27.They are fussy, or you never know. But with the girls, We have brides
:31:28. > :31:34.from Scotland, Wales, Ireland, you name up. But the Essex girls are
:31:35. > :31:42.already done up to the nines. It's a good look. They want. .Transparent
:31:43. > :31:48.dresses, to show off their ass. So it keeps you on your toes.
:31:49. > :31:55.That starts next Friday on TLC at 9.00pm. Absolutely.
:31:56. > :32:02.Eye' be on there forever. We do 40 shows in the season.
:32:03. > :32:06.I like that! So back to the recipe. The potatoes are ticking away
:32:07. > :32:13.nicely. The sea bass is in. A bit of salt. Jiggle it so it doesn't stick.
:32:14. > :32:23.Here I will blitz up a salsa verde with watercress. Anchovies, garlic,
:32:24. > :32:28.capers, Dijon mustard, with the watercress, parsley and dill. When I
:32:29. > :32:35.was reading about you, a lot of people perceive you as quite grand.
:32:36. > :32:38.You are quite grand, I think? Am I? But your background is working
:32:39. > :32:45.class? Very. Bridgend. I know Bridgend. I love in
:32:46. > :32:49.Monmouthshire, it is not far away. But it's a tough town. Your father
:32:50. > :32:55.was a steelworker. Correct. How was it when you told him you
:32:56. > :33:00.wanted to be a fashion designer or artist in a steel working town? It
:33:01. > :33:08.is quite Billy Elliott? Yes, I know what you mean. Luckily, I had a
:33:09. > :33:15.clever mother. As you know, from the Welsh, they like doctors, dentists,
:33:16. > :33:22.so my mother sweetly, cleverly camouflaged it to say I was going to
:33:23. > :33:28.be an art teacher. Nothing to do with an art teacher but if she
:33:29. > :33:32.convinced my father I was going to university to do art teaching, that
:33:33. > :33:35.was it. I was going to do nothing of the
:33:36. > :33:43.sort. It paid off? Yes, in those days, a
:33:44. > :33:46.million years ago, there was a stigma, anybody in fashion, there
:33:47. > :33:55.was a stigma. Matt! Matt! Oh! Thanks for that.
:33:56. > :34:00.That was exciting. Is this a new dish! Yeah, bring it back to the
:34:01. > :34:08.boil just like that. Turn it down and then you end up with this after
:34:09. > :34:14.20 minutes or so! So from Bridgend I inrolled in the Cardiff college of
:34:15. > :34:19.art, and I won a few competitions and eventually ended up at the Royal
:34:20. > :34:23.College of Arts. Then that massive break... I was
:34:24. > :34:34.married to Elizabeth. We were the first coup toll go to the Royal Arts
:34:35. > :34:36.College. And then you designed the Princess Diana's wedding dress?
:34:37. > :34:45.Absolutely. How was that? I had don some gowns.
:34:46. > :34:50.Then suddenly she rang my studio and asked if I would like the honour of
:34:51. > :34:57.doing her wedding gown. Of course! I saw a lovely picture of her sat on
:34:58. > :35:02.the floor, probably in Kensington Palace, and you, and you have both
:35:03. > :35:08.got identical hair! It was a very popular look at the time! What you
:35:09. > :35:15.trying to say is that I haven't moves on with my hair?! I think he
:35:16. > :35:21.means you inspired her in many ways. She was a wonderful, wonderful
:35:22. > :35:26.person. Beautiful blue blue eau but she was fun. A twinkle in the eye.
:35:27. > :35:30.Unfortunately, there is a lot of nonsense written about her but I
:35:31. > :35:40.always said, did they ever meet her? No. Well... Really? Yes. And
:35:41. > :35:48.speaking of fun, if you would like to grow your own, now is the time to
:35:49. > :35:56.sow some seeds and grow your own carrots and broccoli. Olly, you are
:35:57. > :36:01.a keen gardener? I am all about the fruits, asparagus, tomatoes and
:36:02. > :36:07.courgettes, and I love my bees. Oh, I want to talk to you about
:36:08. > :36:12.that! It is a big job? Once a week for inspection, it is a commitment.
:36:13. > :36:21.But they need all the help that they can get. Even if you think you have
:36:22. > :36:26.no space, you have solitary bees. They live on their own and others in
:36:27. > :36:31.colonies. But they are inspiring. They do so much for pollination,
:36:32. > :36:40.they are really good to each other, they always look after each other.
:36:41. > :36:48.And of course they make great honey. Right, bee chat aside. Snoop
:36:49. > :36:54.Fabulous. You haven't changed it yet. What did you simmer it in? Milk
:36:55. > :37:01.and butter. Very soft and rich.
:37:02. > :37:09.Mmm! So, Matt, for people who aren't as posh as you, if you can't buy sea
:37:10. > :37:22.bass, is there another fish? Is it expensive to buy? Wild sea bass is.
:37:23. > :37:24.Farmed not so much. Grey mullet is very good and
:37:25. > :37:27.sustainable. Good.
:37:28. > :37:31.So what will I be making for David at the end of the show?
:37:32. > :37:34.First I'll slow roast a shoulder of lamb with
:37:35. > :37:37.Then I'll braise aubergines, courgettes and artichokes
:37:38. > :37:41.I'll stir in fresh greens and oregano, to the braised
:37:42. > :37:43.vegetables and then crumble feta over the top and finally serve
:37:44. > :37:47.I'll fry fresh sardines in until golden.
:37:48. > :37:50.Slowly cook onions with pine nuts, raisins and vinegar and then I'll
:37:51. > :37:52.add the sardines and allow pickle for 24 hours.
:37:53. > :37:54.I'll then saute fresh kale with anchovies,
:37:55. > :37:56.chilli and garlic and serve along the sardines onions.
:37:57. > :37:59.But we'll have to wait until the end of the show
:38:00. > :38:09.Now it's time to catch up with The Incredible Spice Men,
:38:10. > :38:12.They're in Wales, at the Gower Peninsular,
:38:13. > :38:15.sourcing some of the country's best Salt Marsh lamb but of course
:38:16. > :38:48.'On our journey to bring the magic of spice to some
:38:49. > :38:51.of Wales' finest 'produce, we're now hunting down the most
:38:52. > :38:59.We're after all the little white dots you see.
:39:00. > :39:07.'All Welsh lamb is good, but for the creme de la
:39:08. > :39:10.creme of Welsh lamb, 'we've come to the Gower
:39:11. > :39:11.Peninsular.' So you're bigging up these lambs?
:39:12. > :39:19.'I've bought Tony here to meet farme Roland Pritchard,
:39:20. > :39:21.'who produces some of Britain's finest salt marsh lamb.' Morning.
:39:22. > :39:26.This is what makes it special - the marsh.
:39:27. > :39:29.In a few hours, that's why we're getting the sheep in,
:39:30. > :39:34.It'll stop the traditional rye grasses growing, so the fescues grow
:39:35. > :39:43.The sea lavender comes in later in the season as well and that'll
:39:44. > :39:50.And that imparts their flavour to the lamb?
:39:51. > :39:53.When you're cooking it, you'd notice the difference smelling
:39:54. > :40:12.'Roland and his son Will are not alone in thinking spices
:40:13. > :40:13.'will obscure the flavour of good meat.
:40:14. > :40:17.'Spices can accentuate the most delicate taste, 'and to prove it,
:40:18. > :40:20.I'm making a spice lamb stew.' British lamb, best in the world,
:40:21. > :40:25.Look for the red tractor in the supermarket.
:40:26. > :40:31.Most importantly, Chef, you need to trim as much
:40:32. > :40:37.In lamb in particular, something triggers off an enzyme
:40:38. > :40:39.in the meat that just does not like things like
:40:40. > :40:45.So what I've decided to do, clean it up.
:40:46. > :40:47.The less fat, gristle and sinew when you cook with spice,
:40:48. > :40:53.the better You get more clarity and flavour.
:40:54. > :41:00.You're left with this beautiful, moist, pink meat.
:41:01. > :41:03.If you're happy, let's go to the spice station, sir.
:41:04. > :41:08.We're going to start with our spices Pepper.
:41:09. > :41:10.We're going to start with our spices.
:41:11. > :41:20.If you get a chance, just open your pepper mill,
:41:21. > :41:27.Pepper is what launched this whole big global frenzy on the world
:41:28. > :41:30.You know they say, the face that launched a thousand ships?
:41:31. > :41:32.It shouldn't have been, it should've been pepper.
:41:33. > :41:34.'For this recipe, to one teaspoon of black peppercorns,
:41:35. > :41:37.'add ten whole cloves and three pieces of cinnamon.
:41:38. > :41:41.'The pepper adds a bit of heat 'and the cinnamon brings out
:41:42. > :41:44.the delicate sweetness of the young meat.' I just want to show
:41:45. > :41:48.you what happens to the cloves when they are toasted.
:41:49. > :41:52.So look at that clove there in my hand.
:41:53. > :41:57.And look at a clove that has been toasted.
:41:58. > :42:05.As a result it has expanded the clove and, with that expansion
:42:06. > :42:09.now, when you put the clove in any liquid, it will absorb the liquid.
:42:10. > :42:16.Because a lot of people take the clove and chuck it straight in.
:42:17. > :42:17.You're wasting dynamite, flavour, essence, aroma,
:42:18. > :42:25.'The dried flower bud that is the clove draws out
:42:26. > :42:27.the flavour 'of the flowers and herbs that fed this
:42:28. > :42:30.'I'm adding a pinch of salt and enough water
:42:31. > :42:35.'On go the tight fitting lid, then simmer for half
:42:36. > :42:46.'Some people throw their potatoes in at the start, but it's better
:42:47. > :42:49.'to cook them separately as you never know how long a lamb
:42:50. > :42:53.'will take to cook and we don't want the tatties to get mushy.' 'Now
:42:54. > :42:55.for the onions, I always use red ones as they're more compact
:42:56. > :43:09.a roux to thicken my stew.' using their oily juices 'to make
:43:10. > :43:11.And how much flour would you add to that?
:43:12. > :43:18.'Gently cook for three or four minutes 'until the flour's well
:43:19. > :43:21.absorbed.' Take a sniff, Chef, how do you smell there?
:43:22. > :43:30.Cooked beautifully, there's none of that ammonia coming through.
:43:31. > :43:33.'The meat's now been cooking for an hour.
:43:34. > :43:36.'It needs to be nice and tender.' The flavour - lovely.
:43:37. > :43:40.'Once the onions are in...' Lovely, lovely, lovely.
:43:41. > :43:47.'..stir well and continue to simmer for another ten to 15
:43:48. > :43:49.minutes.' Now for the final twist, coconut milk.
:43:50. > :43:52.We've got all these lovely spices in there, beautiful aromas...
:43:53. > :43:57.'I love to use coconut milk with delicate meat as it just
:43:58. > :44:00.soothes and softens the flavour of the spices.' And
:44:01. > :44:13.Just one minute more for us until the milk comes to the boil.
:44:14. > :44:16.You don't want to cook coconut milk too much because it'll split.
:44:17. > :44:28.Chef, the lamb, you can taste the sea lavender,
:44:29. > :44:31.but the pepper and the clove coming through this is lovely.
:44:32. > :44:34.What we have here is a classic British lamb stew, perfectly
:44:35. > :45:04.And there's more spice from Cyrus and Tony next week
:45:05. > :45:07.Still to come on today's show: Nigella is cooking up
:45:08. > :45:13.She fries sambuca flavoured mini doughnuts dusted with icing sugar,
:45:14. > :45:17.And it's almost omelette challenge time, and today's puns are in honour
:45:18. > :45:18.of our guest fashionista David Emanuel.
:45:19. > :45:21.Let's not SKIRT around the subject - You both have got DESIGNS
:45:22. > :45:23.on the top of the omelette challenge leader board!
:45:24. > :45:25.Will it be a CLOSE-KNIT competition, or will one
:45:26. > :45:30.If any of you do I will take my HAT OFF to you!
:45:31. > :45:32.And will David get his food heaven, Greek style slow roast
:45:33. > :45:35.lamb or food hell, kale with sardines and anchovies!
:45:36. > :45:37.We'll find out at the end of the show!
:45:38. > :46:00.It has been too long! What are we doing? 12 years, I think was the
:46:01. > :46:06.last time we did a bit of telly together. I spent more time in the
:46:07. > :46:14.toilet, my first time! You got nervous, did you? I hated it! Now?
:46:15. > :46:23.No! We're doing a bit of Asian spice, you're going to make the
:46:24. > :46:29.spice mix. Bit of salt, brown sugar, bit of chilli... So, there's a lot
:46:30. > :46:33.of recipes now, this barbecue thing is big, isn't it? It has come over
:46:34. > :46:37.from America. A lot of garlic powder, onion powder, being used.
:46:38. > :46:44.Are these things you can't substitute? If you haven't got
:46:45. > :46:53.garlic powder at home? Of course you can, absolutely. It is because it is
:46:54. > :47:03.a dry rub. The name gives it away, as they say, Mr Tebbutt. You have
:47:04. > :47:09.been a busy man, lots and lots of restaurants? I'm always busy, only
:47:10. > :47:14.got time for you! This one is from your restaurant in the City? In the
:47:15. > :47:19.City, serving modern, British, grill food. It is also a bit of a
:47:20. > :47:24.crossover, where we have got a Japanese restaurant. With Asian
:47:25. > :47:29.flavours as well, it's a little bit of crossover of between the two. You
:47:30. > :47:39.never worked in Japan but you had a fondness for it? I did, yes. The
:47:40. > :47:43.food is amazing, they're so good at everything. The men are very
:47:44. > :47:51.stylish. I like a bitter fashion, you know! Best dressed man in
:47:52. > :48:00.Britain. No, I never said that! You don't like to talk about it! No, but
:48:01. > :48:06.since you brought it up! Wigan to Fridays, we're going to roast
:48:07. > :48:10.nostril beef on top. We're going to braise this for about four and a
:48:11. > :48:19.half hours. Me and Matt Macron used to work together at Marco gear
:48:20. > :48:30.whites many years ago. He's busy doing far too much TV! We used to
:48:31. > :48:37.survive, we used to work about 18 hours a day and survive on 15 cups
:48:38. > :48:46.of coffee, a bowl of cornflakes and five tonne of fear! Survived! That
:48:47. > :48:51.WAS a survival! Actually, that kitchen would have made a great
:48:52. > :48:55.reality TV show. Listen, talking about kitchens, like I said, you've
:48:56. > :49:01.got a lot going on all over the world. There is a massive issue in
:49:02. > :49:05.this country especially with recruiting chefs. How do you do it,
:49:06. > :49:10.how do you get such good guys, because you can't be in all those
:49:11. > :49:18.places at once? Of course I can, I'm everywhere! Basically, each kitchen
:49:19. > :49:21.has to be inspired by the chef, so each chef is a business partner, we
:49:22. > :49:28.make sure that they have an interest in the business. We do a lot of work
:49:29. > :49:34.with colleges, we do a lot of work with them, with the students. And we
:49:35. > :49:37.do chef school, going into schools at a young age and doing a lot of
:49:38. > :49:42.teaching, not just me but lots of guys in my team. That enables us to
:49:43. > :49:47.get into the grassroots. If you think about how someone like the
:49:48. > :49:54.great Alex Ferguson would work, it is a similar format. And that seems
:49:55. > :49:59.to work? You know, it has got to help, right? And also, it's
:50:00. > :50:02.inspiring people. Notoriously in the past, everyone wanted their kids to
:50:03. > :50:07.be doctors, lawyers, our industry was very overlooked. It's just
:50:08. > :50:10.showing people now with the power of TV and media, our industry is a
:50:11. > :50:15.beautiful industry, it can give you so much. It has changed so much,
:50:16. > :50:22.hasn't it, in terms of chefs, the hours they work, what they earn.
:50:23. > :50:34.Absolutely, I mean, look at you, Matt! If Matt can do it, anybody can
:50:35. > :50:40.do it! You're not long! Bit of bay leaf, in goes the sugar, a bit of
:50:41. > :50:43.Worcester sauce. This is to make the barbecue sauce. The other thing,
:50:44. > :50:47.given the amount of restaurants you have and the amount of food you go
:50:48. > :50:51.through, therefore, the amount of waste, you have got this scheme
:50:52. > :50:54.where you make the chefs separate all of the combustor will waste and
:50:55. > :50:59.give it to someone, tell us about that? Well, we have sort of slowed
:51:00. > :51:03.down as far as the expansion is concerned, and for me, looking
:51:04. > :51:08.inside the business, it is actually inspired by my wife, she was looking
:51:09. > :51:12.at a lot of our sustainability and what we were doing with plastics and
:51:13. > :51:15.all that type of stuff and seeing how we could make our restaurants a
:51:16. > :51:22.better place, and food waste was the one I took control of. I have got a
:51:23. > :51:27.gentleman who takes all of our food waste and we separate it all out and
:51:28. > :51:31.it comes back, goes into a Big Ben, he collects it every day from each
:51:32. > :51:36.restaurant, turns it into compost, takes it into his farm, put it on
:51:37. > :51:40.the land and puts us on a growing system, giving us vegetables in
:51:41. > :51:45.return. It's not enough to be sustainable, at its a nice... That
:51:46. > :51:50.is quite big ask for chefs, at the end of a working day, when they're
:51:51. > :51:54.tired? Yes. But they all understand the importance of it. It's a good
:51:55. > :52:00.thing, we all do our little bit. Is that the sort of thing you get into,
:52:01. > :52:04.Pam? Absolutely, we have a compost bin in the kitchen, and all of our
:52:05. > :52:10.vegetable peelings and eggshells go into the compost. We take it to
:52:11. > :52:16.Kate's garden, she compost is it, and the flowers were grown with last
:52:17. > :52:21.year's food scraps. And you have got a big garden at the restaurant?
:52:22. > :52:25.Yeah, we've got a lot of pots of herbs outside the restaurant. We do
:52:26. > :52:29.not have a garden as such, we are right on the shore, on the beach. We
:52:30. > :52:37.have seaweed and things out front. Is the foraging a big part of what
:52:38. > :52:44.you do? Yeah, our walk to work is... I'll just stay over here and cook!
:52:45. > :52:52.Can you just turn those cameras over?! Am I not invited on this
:52:53. > :53:03.show?! All right, sweetheart, you've had your turn! So, back to me,
:53:04. > :53:10.everybody back to me... In here, with got a lovely spice. That's
:53:11. > :53:13.going to go in the oven for four and a half hours. When it comes out,
:53:14. > :53:18.we'll have all the lovely stock. The ribs will be lovely and glazed and
:53:19. > :53:24.we use that stock. Then, we're going to blend of this. We're going to
:53:25. > :53:28.stew that down for a little bit longer. And we end up with the
:53:29. > :53:33.barbecue sauce, like so. We want to reduce a bit of that and mix it
:53:34. > :53:39.until we get a lovely bit of a Glazer. Don't worry, Pam, we're
:53:40. > :53:47.doing the omelette challenge in a minute! It's all about the airtime!
:53:48. > :53:53.You've got 30 seconds left! Here we go, so, Matt, you're going to start
:53:54. > :54:00.doing a bit of that coriander for me. I'm going to get some of these
:54:01. > :54:10.nice rips out. Like so. And then, we're going to glaze those with the
:54:11. > :54:13.lovely barbecue sauce. You are a big director now, do you still love
:54:14. > :54:20.getting back into the kitchen? Always. Last night, I was there,
:54:21. > :54:26.12.30, woke up at 5.30 this morning, thank you for that, Matt. For your
:54:27. > :54:33.tenth appearance! Something like that. And then we just glaze it over
:54:34. > :54:39.like that. But I do love the kitchen, I will always be one of
:54:40. > :54:44.those chefs who loves to cook. I've always loved the kitchen, loved
:54:45. > :54:49.being part of it, the camaraderie in amongst the boys. I love being part
:54:50. > :54:56.of the restaurant, it's what I do. Just a tiny little bit of chilli
:54:57. > :55:07.powder, not too much. Put those bad boys on there. And this is Irish
:55:08. > :55:11.beef, is it? Yeah. Galloway. Is this a portion size in your restaurant?
:55:12. > :55:22.Yeah, pretty much. It's the big boys! City boys! They need so-so
:55:23. > :55:28.meat! On goes the jalepenos mother coriander. Matt, you sprinkle a
:55:29. > :55:32.little bit of that on there. You know I'm going to do it wrong! I've
:55:33. > :55:49.got that feeling this morning! Right, are you ready for this,
:55:50. > :55:59.David? Oh, my goodness! Smells beautiful! Dive in. How do I attack
:56:00. > :56:11.it? Well, you could use a knife and fork, if you like! That's what I
:56:12. > :56:16.would do! This looks great. Dive in, guys, this is one of the most
:56:17. > :56:21.delicious things... Olly Smith, once you have taken a mouthful, go and
:56:22. > :56:25.get us some wine. It looks sensational. With blazes, smoky
:56:26. > :56:31.flavours and a bit of flies, the South of France is the place to
:56:32. > :56:37.look. This one is eight quid. It's one of those wines that often goes
:56:38. > :56:43.under the radar. It's about 20 kilometres in from Montpellier. It's
:56:44. > :56:48.a little bit higher up, which gives coolness to the vineyards, which
:56:49. > :56:54.gives elegance. If you have a wine which is 14%, with spice, it can
:56:55. > :56:59.really detonate on the palate. This one is 12.5%, so it's rained in a
:57:00. > :57:07.bit. What is it in competition with? With a lot of those southern French
:57:08. > :57:12.wines, like Fitou and others, which over the years I guess have garnered
:57:13. > :57:18.more hands. But this one I think is fantastic. Another good price as
:57:19. > :57:28.well! What do you think? This is wonderful. Delicious. Sensational.
:57:29. > :57:34.Don't mind the clutter! Time now for a tasty recipe from The Hairy Bikers
:57:35. > :58:00.over making the brilliant British classic chicken, ham and Leek pie.
:58:01. > :58:02.It's what you call a cut-and-come-again pie, isn't it?
:58:03. > :58:05.You think, "I'll just have a slither."
:58:06. > :58:14."I wonder if I should have a little piccalilli with that."
:58:15. > :58:16.Anyway, we should show you how to cook it, really,
:58:17. > :58:21.We want you to own this, take it, possess it, make it your own.
:58:22. > :58:25.We want to share that pie love with you.
:58:26. > :58:28.To kick off our chicken, leek and ham pie, place 450
:58:29. > :58:31.millilitres of just-boiled water into a pan, and crumble in one
:58:32. > :58:34.Then take three chicken breasts and put them
:58:35. > :58:36.into the pan for ten minutes, just to poach.
:58:37. > :58:38.A pie, it's an egalitarian thing, isn't it?
:58:39. > :58:42.There's no pies and prejudice, is there?
:58:43. > :58:45.Oh, I suppose I'd better make some crust, hadn't I?
:58:46. > :58:49.To make your pastry, put 350 grams of plain flour
:58:50. > :58:51.and a pinch of sea salt into your processor.
:58:52. > :58:58.Give us the leeks, will you?
:58:59. > :59:01.Cut 350 grams of butter into chunks, and pulse together
:59:02. > :59:08.with the flour and salt until it resembles fine breadcrumbs.
:59:09. > :59:11.Then, mix in one tablespoon of cold water with one large beaten egg,
:59:12. > :59:16.and add to your pastry mix, and blitz till it forms a ball.
:59:17. > :59:22.There comes a point where it just starts to go together.
:59:23. > :59:25.Now, we need two thirds for the base, and a third for the lid.
:59:26. > :59:29.So you're just going to put this in the fridge for half an hour, and,
:59:30. > :59:32.I do have some that I prepared earlier.
:59:33. > :59:36.Meanwhile, for your pie filling, finely chop two leeks and gently
:59:37. > :59:49.But you know, chicken's got an interesting
:59:50. > :59:51.HE WHISTLES Moving on, chop two cloves of garlic
:59:52. > :59:55.Saute that garlic off with the leeks for a couple of minutes.
:59:56. > :59:57.Then take your poached chicken out of the pan,
:59:58. > :00:01.I'm just going to take 250 mill of this.
:00:02. > :00:05.Now put your leek and garlic mix into a bowl ready for the filling.
:00:06. > :00:09.Now we're going to get on and make a roux.
:00:10. > :00:12.Start off with 75 grams of butter and place in a pan to melt.
:00:13. > :00:17.Roll out your pastry until around four millimetres thick,
:00:18. > :00:19.and four centimetres larger than your pie dish.
:00:20. > :00:24.So, now we go on to make the sauce for our pie.
:00:25. > :00:35.And then you just cook that out a little bit.
:00:36. > :00:37.So you're left with a nice smooth paste.
:00:38. > :00:44.As you can see, it's really decent to handle.
:00:45. > :00:51.Now, to this I'm just going to drizzle in some milk.
:00:52. > :01:02.While Si does that, I'm going to chop the three chicken
:01:03. > :01:04.breasts and a 150-gram piece of thickly carved ham
:01:05. > :01:12.Then I'm going to add two tablespoon of white wine to the roux.
:01:13. > :01:16.Just want to cook a little bit of that white wine off.
:01:17. > :01:18.Now, it's not finished yet, though, because we want to make
:01:19. > :01:21.it even more unctuous, and the way that we do that is,
:01:22. > :01:35.We're adding 150 millilitres of delicious double cream.
:01:36. > :01:52.See the face you love light up with a pie.
:01:53. > :01:54.And now we pour that into our bowl to cool.
:01:55. > :01:57.Now, to avoid a skin forming on the top, cover your sauce
:01:58. > :02:07.So, what we do, into that lovely sauce...
:02:08. > :02:09.Add your leeks, garlic, chicken and ham to the sauce,
:02:10. > :02:23.Oodles of eggy wash, the pastry glue.
:02:24. > :02:33.Even though it's a butter shortcrust, you chill
:02:34. > :02:42.Use a knife to tidy the rim, and then crimp the pie
:02:43. > :02:48.It gives it that kind of Mrs Lovett look to it.
:02:49. > :02:55.Desperate Dan, Sweeney Todd, all them.
:02:56. > :03:08.Brush your pie lid with egg wash, and pierce two holes in the top
:03:09. > :03:11.It's "piefect" THEY LAUGH Look at that!
:03:12. > :03:13.Now simply pop that into a preheated oven, about 180 degrees
:03:14. > :03:16.Celsius if it's a fan oven, for about 30 to 40 minutes,
:03:17. > :03:20.While that bakes, we've got time for a startling chicken fact.
:03:21. > :03:23.Did you know that 20 percent of all the animal protein consumed
:03:24. > :03:28.That means that the chuck certainly is a popular bird.
:03:29. > :03:35.I wonder if our chicken pie is ready yet!
:03:36. > :03:42.Now, this really is the best of British.
:03:43. > :03:52.It seems such a shame to cut it, doesn't it?
:03:53. > :04:07.Look at the colour of it, with the leeks!
:04:08. > :04:12.It makes you giggle, though, cos it's so lovely!
:04:13. > :04:15.The leeks are quite powerful, going through it.
:04:16. > :04:33.It's now time to speak to some of you at home.
:04:34. > :04:41.First is Phil from Darbishire. What is your question, Phil? Beef cheeks.
:04:42. > :04:51.A friend is a butcher. How do I cook them.
:04:52. > :05:02.You have to marinade them, port, red wine, carrots, elry, onion. Put them
:05:03. > :05:06.in flour. Pan fry them, braise them and for about 2.5 hours and take
:05:07. > :05:13.them out and serve with mashed potatoes.
:05:14. > :05:19.Olly, the wine? Valpolicella has a sleek character to it, a perfect
:05:20. > :05:28.pairing with the cheeks. Heaven or hell? Heaven! David, you
:05:29. > :05:35.have a council of tweets? Pam, is there a way to preserve wild garlic.
:05:36. > :05:40.Perfect question for me. We do a lot of pickling and fermenting at the
:05:41. > :05:45.restaurant. The wild garlic buds are great in vinegar. You can lightly
:05:46. > :05:51.salt them to help break down the outside. So the vinegar and pickle
:05:52. > :06:01.can enter into the buds. Penetrate! Penetrate! That's the word, thank
:06:02. > :06:05.you! Here to help! It is a very straightforward process and you will
:06:06. > :06:11.get them looking lovely in a week or a month's time.
:06:12. > :06:17.Rachel tweets clan can I have a fail-safe recipe for a sweet sue
:06:18. > :06:21.flay? Sue flays in tradition were made with eggs, flour, a creme pat.
:06:22. > :06:28.I discovered this technique in Japan. Take the sushi rice. Warne
:06:29. > :06:38.it. Make a creme anglais. Overcook it. Blend it. The stamp from that
:06:39. > :06:42.you use to make the sue flay -- souffle.
:06:43. > :06:51.I love that. Witchcraft! Just like that. Covered in my new book... All
:06:52. > :07:00.right! All right! Dear Lord! What could you put with that? A Tokai
:07:01. > :07:04.from Hungary. Lovely. Now, back to the phones. Peter? Good
:07:05. > :07:11.morning. We have a pig's head.
:07:12. > :07:18.OK. A pig's head. Pam, what would you do? We get a lot of pig's head.
:07:19. > :07:24.We have a local pig farmer. We buy the whole animal. The head is
:07:25. > :07:29.usually bigger than mine. But if you have a pan big enough, you can put
:07:30. > :07:36.the whole thing in a pan. I like to Brighton it for a day or two in
:07:37. > :07:43.advance. So a bucket and about 5% salt dissolved in water with sugar
:07:44. > :07:49.to balance the salt and other herbs spices and aromatics. Cover the head
:07:50. > :07:54.for a couple of days. Drain it, wash it, simmer it in water for three to
:07:55. > :07:58.four hours. More if it is a really big head. Strip all the meat from
:07:59. > :08:04.the bone. There are lots of really delicious nuggets. Do what you like
:08:05. > :08:10.with the meat, tossed through pasta. There is a lot of meat. You can roll
:08:11. > :08:14.it as well. Happy with that? That sounds very good.
:08:15. > :08:20.And at the end of the show, would you like to see heaven or hell?
:08:21. > :08:23.Time now for one of our new foodie reports.
:08:24. > :08:25.This week we sent chef and Saturday Kitchen regular
:08:26. > :08:28.Ben Tish to The Chilterns to explore the growing popularity
:08:29. > :08:41.Mediterranean food has been central to my cuisine but I found it
:08:42. > :08:45.difficult to find quality British producers. Today I'm at a British
:08:46. > :08:51.meat producer to see how the things are changing.
:08:52. > :09:00.Hi, John. Great to meet you. Nice to meet you too.
:09:01. > :09:07.You are the co-owner of Chiltern Charcuterie. How did you get
:09:08. > :09:12.interested in it? Obviously it is a very European industry but we wanted
:09:13. > :09:16.to bring British flavour and feel to it, using the very good quality
:09:17. > :09:21.British meat that we have here. We are about being local, trying to
:09:22. > :09:23.source the local ingredients, being a company supporting our local
:09:24. > :09:31.community that is really what we're about.
:09:32. > :09:34.Hi, John. Hello, Ben. You supply Katherine and John with
:09:35. > :09:43.their meat. How did it come about? My wife and I
:09:44. > :09:48.were visiting a farm shop in south Oxfordshire and saw some meat in a
:09:49. > :09:53.display cabinet. We were thinking about it. I thought it was worth a
:09:54. > :10:00.phone call. On the back of the conversation we ended up having the
:10:01. > :10:02.product turned into the cured meats. And supplying them for their
:10:03. > :10:09.business. This is from a long horn it is an
:10:10. > :10:13.old English beef. It take as while to had tower but there is a deeper
:10:14. > :10:17.flavour. When we get this piece of meat back,
:10:18. > :10:22.we know it will be bang on each time and it will be consistent.
:10:23. > :10:27.Great. Katherine, lovely to meet you.
:10:28. > :10:32.You too. What do you do here? I make all of the products we produce. We
:10:33. > :10:40.are making a Thai salami. The ingredients that I put into it, we
:10:41. > :10:46.use salt, white pepper powder. Lemongrass, Kaffir lime leaf,
:10:47. > :11:00.ginger, garlic and chilli flakes and quite a large amount of red wine!
:11:01. > :11:10.So here you have the finished product, which is the Thai salami.
:11:11. > :11:15.Great, I'm going to try that... Mmm, it's is absolutely delicious. I like
:11:16. > :11:21.it, you get the meat flavour first and then the Thai spices afterwards
:11:22. > :11:28.and the chilli right at the end it is great that you are producing
:11:29. > :11:30.charcuterie but putting your own British twist on it. It is
:11:31. > :11:32.absolutely fantastic. Thank you.
:11:33. > :11:36.Next week, Olia Hercules will be enlightening us
:11:37. > :11:38.about Ukrainian food, in honour of Eurovision taking place
:11:39. > :11:56.Pam, it's your first attempt, how are you feeling?
:11:57. > :12:03.Where do you.want to be? Somewhere down there so you can see the
:12:04. > :12:06.picture you took of me! It's a lovely picture!
:12:07. > :12:11.You both know the rules - You must use 3 eggs but feel free
:12:12. > :12:12.to use anything else from the ingredients
:12:13. > :12:15.in front of you to make them as tasty as possible.
:12:16. > :12:17.The clocks stop when your omelette hits the plates.
:12:18. > :12:20.Let's put the clocks on the screen for everyone at home please.
:12:21. > :12:26.Three, two, one, go! You said you would make a nice omelette?! I'm
:12:27. > :12:32.going to try! Do we have to season it.
:12:33. > :12:38.I did it at a food festival the other day, it took me 45 seconds.
:12:39. > :12:49.Pam's not eve no-one the pan! No, not yet! It is quite slow today, to
:12:50. > :12:54.be fair?! You're putting cheese in?! I know.
:12:55. > :13:00.What were you thinking, man. Nobody puts flavours in them! To be honest,
:13:01. > :13:07.the one day we could have done with being quicker... Really? I mean we
:13:08. > :13:15.are about three minutes over today! I could have done with this being 30
:13:16. > :13:20.seconds top! Beautiful! Right! OK. I am coming to you, first, Pam.
:13:21. > :13:25.Ladies first and alled of that. A very nice omelette. It's a very nice
:13:26. > :13:30.omelette. Well done, Pam.
:13:31. > :13:37.Very nice, Pam. Right, you... At least it is not raw this time. And
:13:38. > :13:42.it has cheese in it. Oh, I reckon you should taste your
:13:43. > :13:48.own! Very nice. A bit salty actually.
:13:49. > :13:57.Is it? Wow, yeah! Right, Pam, you are on the board! Where? The back of
:13:58. > :14:06.the board?! Gosh, that is really salty! Right, 57.12. You're on the
:14:07. > :14:11.board! Jason, you didn't beat your time. You are going in the bin. It
:14:12. > :14:14.is salty. What do we have in here... Wedding bells! I like that. We think
:14:15. > :14:19.of everything. So will David get his food heaven,
:14:20. > :14:22.Greek style slow roast lamb or food We'll find out the result
:14:23. > :14:26.after Nigella Lawson treats us to a weekend brunch dessert
:14:27. > :14:37.of Sambuca kisses ? can't wait! If I ever have any time
:14:38. > :14:39.to myself, which, believe me, is a pretty rare occurrence,
:14:40. > :14:44.my ideal is a gentle stove-side pottering
:14:45. > :14:48.followed by a languorous sweet eat. I am ready for my sambuca
:14:49. > :14:51.kisses and, what's more, they are the weekend brunch
:14:52. > :14:53.of my dreams. Start off with just under
:14:54. > :15:02.half a tub of ricotta. That's what keeps
:15:03. > :15:03.them light in part. You don't really need
:15:04. > :15:14.to beat it in, just stir. I call them sambuca
:15:15. > :15:23.kisses for a reason. Lots of people are put off this cos
:15:24. > :15:35.it tends to be the first drink They have sambuca kisses
:15:36. > :15:40.of a different sort, but the slight breath of aniseed it
:15:41. > :15:44.gives really converts people. And I call them kisses
:15:45. > :15:48.because what they taste like are... doughnuts made not of
:15:49. > :15:54.batter, but of sweet air. It is like the lightest,
:15:55. > :16:03.most fluttering caress in the mouth. And to balance that,
:16:04. > :16:07.I have orange zest - Teaspoon of sugar, they're
:16:08. > :16:27.not terribly sweet. And now, I need about an espresso
:16:28. > :16:31.cup-worth of flour... It's quite a lot for
:16:32. > :16:38.the amount of batter here, And this is pretty
:16:39. > :16:45.well an instant mix. And frying them takes
:16:46. > :16:48.under five minutes. I find it makes life easier to oil
:16:49. > :17:00.a teaspoon or, at least, dip it in oil before using it
:17:01. > :17:03.to scoop out some of They puff up immediately,
:17:04. > :17:14.a bit like toffee apples you get in Chinese restaurants,
:17:15. > :17:21.only much lighter. I like it when the round
:17:22. > :17:23.little kisses grow tails. That's more crunch later,
:17:24. > :17:27.so you have the gentle, soft interior, and then
:17:28. > :17:33.a bit of crunch. Just going to turn
:17:34. > :17:40.them a bit in the oil. There, they're crisp and tanned,
:17:41. > :17:58.and they're coming out. Right, I want my coffee on my tray,
:17:59. > :18:06.I want the kisses on my plate. They're so light, they make
:18:07. > :18:22.frying feel celestial. I'm being generous with some icing
:18:23. > :18:26.sugar, which is one of the reasons I didn't add a lot of sugar
:18:27. > :18:31.when I was making the mixture. I can't look at these
:18:32. > :18:38.without feeling hungry. Right, time to find out
:18:39. > :19:20.whether David is getting his food Food heaven could be
:19:21. > :19:40.Greek style roast lamb With got the Lamb, the Fatah, the
:19:41. > :19:51.whole thing. Or your hell, which is bony fish, and kale, you hate kale.
:19:52. > :19:59.How would you normally cook it? Everybody is trying to derail me
:20:00. > :20:09.today! So, what do you think you got? Well, obviously... Everyone
:20:10. > :20:20.went seven! Yes! Fabulous! Thank you, guys! So, let's get on with the
:20:21. > :20:26.Lamb. I'm going to take this boy. Guys, if you could shop the veg up.
:20:27. > :20:33.We're going to basically swept them off, the vegetables, stew them down,
:20:34. > :20:39.bitter wine, bitter tomato. So, is this a shoulder? This is a shoulder
:20:40. > :20:47.of lamb. Just going to put some incisions, not too deep. So when we
:20:48. > :21:00.make this butter, it's going to sort of... A question, in Say Yes To The
:21:01. > :21:06.Dress, has anybody ever said no? Yes, twice. This girl came round,
:21:07. > :21:12.and she had lost six stone. I said, tell me, are you going to say yes to
:21:13. > :21:18.the dress? And she said no. I said, what?! Kind of defeats the object of
:21:19. > :21:26.the show! She said, sorry, David, can we do that again? She said, can
:21:27. > :21:29.we do that again? And I said, why did you say no? And she said, I want
:21:30. > :21:34.to lose another two stone before the wedding. But she looked great. I bet
:21:35. > :21:39.you have met some interesting people? I don't know if you saw
:21:40. > :21:49.season one, one girl, she came with her father, she had a completely,
:21:50. > :21:55.solid, tattooed arm. How modern? Yes, very edgy! So when she came
:21:56. > :22:02.out, she pulled out this old sock from her bag to put it over the arm.
:22:03. > :22:09.And I said, you look like you've been in an accident! And the father
:22:10. > :22:12.had tears in his eyes. I thought he was going to pass out with a heart
:22:13. > :22:19.attack. But we ended up with tears of happiness, because I found her a
:22:20. > :22:23.great frock, which camouflage it! My children bought me one of those
:22:24. > :22:29.things at Christmas, and I put it on around the Christmas table, my
:22:30. > :22:38.mother, her face just sunk. She saw this tattoo and she said, what have
:22:39. > :22:48.you done? I have got like a fox's... No, I haven't. Tattoo free and you?
:22:49. > :22:53.I have no idea... I think it's a different generation, to be honest.
:22:54. > :23:01.Lots of people have them, I just can't think it is something I would
:23:02. > :23:07.want. So, lots of butter, salt and pepper, garlic and lemon, which I'm
:23:08. > :23:13.going to put on now. Lemon getting grated over the top. And then into
:23:14. > :23:29.the oven for about four and a half, five hours. Oh, right? Just waiting
:23:30. > :23:34.for the show to end! Having such a great time, Matt! Hold that thought!
:23:35. > :23:41.So, why the Greek, is it because you are Welsh? Well, Welsh lamb is a
:23:42. > :23:48.very sweet, especially if it has been reared by the sea. Early in the
:23:49. > :23:51.season, I go to Mykonos, I'm going there in a couple of weeks, and
:23:52. > :23:56.generally I go at the end of the season. Basically I don't want to
:23:57. > :24:01.see anybody. And there, you can sit by the water with a large gallon of
:24:02. > :24:05.white wine, you can see the boat coming in, they take of the fresh
:24:06. > :24:13.fish and they cook it outside. Just fresh salads, I love. You touched on
:24:14. > :24:18.the wine, there are so many great Greek show wraps. Santorini has got
:24:19. > :24:24.incredible white wine. Ask your local independent wine merchant.
:24:25. > :24:31.Splendid, and barbecue friendly as well lots of them. So, coming back,
:24:32. > :24:35.I generally try to recreate that lamb dish that they do terribly
:24:36. > :24:40.well. So, this is going to get me in the mood for Mykonos. I hope so! So,
:24:41. > :24:47.are you still designing, you do a lot of TV now, we haven't talked
:24:48. > :24:52.about you being in the jungle... Oh, no, that's gone, I survived, thank
:24:53. > :24:55.God! Was it a good experience? I loved it because I proved to myself
:24:56. > :25:01.that I can get deep down and dirty and hack it. Presumably totally out
:25:02. > :25:06.of your comfort zone? Completely. When they asked me the year before,
:25:07. > :25:10.the rats, cockroaches, snakes... Is gusting. But something kicks in, and
:25:11. > :25:18.you go, you know what, it's a challenge. And I was to tell about
:25:19. > :25:24.it I got so far. But in between that, I've just launched a gold
:25:25. > :25:28.election, the gold mine in north Wales, so I have got a range of
:25:29. > :25:33.jewellery for that. It's a busy time. And you still enjoy the
:25:34. > :25:37.designing? Of course. Every woman is different. Every woman comes in,
:25:38. > :25:48.I've got to quickly assess them and find out, what is the occasion, is
:25:49. > :25:54.it a birthday, is it...? And the movie stuff is larger-than-life, and
:25:55. > :25:56.that is fun to do. More theatrical. Rather than the day-to-day thing of
:25:57. > :26:02.bashing out a collection every season, that's kind of boring. You
:26:03. > :26:14.know how colours come and go, how on earth does that happen, who decides?
:26:15. > :26:19.Is it you?! Of course! I knew it! No, there is a mood, there is a
:26:20. > :26:21.swing. You think back to the '80s, everybody was wearing black
:26:22. > :26:34.T-shirts, black sweaters... That's gone. What do you mean, it's gone?!
:26:35. > :26:39.Precisely! So, this is our cooked lamb. Everything is skewed down, in
:26:40. > :26:46.with the wine and tomatoes, reduce that. Simmer it away for about 30
:26:47. > :26:55.minutes or so. And then, we're going to finish of right at the end, a
:26:56. > :27:01.little bit of spinach, do you want to grab some wine, Ollie? I
:27:02. > :27:07.certainly do. I think with alone, it would be lovely to have a Greek red.
:27:08. > :27:20.As an all-rounder, this one is fantastic. It has been
:27:21. > :27:24.aged in the barrel, it goes beautifully with the texture of the
:27:25. > :27:37.lamb. Other things you could go for, another great one classic with lamb,
:27:38. > :27:41.Corbieres. This one is a blend of grapes from a really decent
:27:42. > :27:50.producer, in a good year. David, I need you to start tucking into this.
:27:51. > :28:01.Thank you. Guys, feel free to tuck in. Amazing, little bit of feta
:28:02. > :28:06.cheese over the top. Cheers. Nice to see you. Nice to see you, too. That
:28:07. > :28:14.looks wonderful. Tuck in, David. Does that transport you to Mykonos?
:28:15. > :28:24.Where is my wine? Your wine is here, sir. They're brilliant, they have
:28:25. > :28:32.great wines. Get stuck in. How is it, David? Was that bad timing?! Did
:28:33. > :28:37.you really want a comment?! It's delicious! Anyway, that is all from
:28:38. > :28:40.us today. Thanks to our fantastic studio
:28:41. > :28:43.guests, Jason Atherton and Pam Brunton, Olly Smith
:28:44. > :28:46.and David Emanuel All the recipes from the show
:28:47. > :28:48.are on the website, Next week Angela Hartnett
:28:49. > :28:52.is here with chefs Tom Aiken and Stephen Terry, and wine expert
:28:53. > :28:54.Susie Barrie. Don't forget Best Bites with me
:28:55. > :28:57.tomorrow morning at 9.45am