06/05/2017 Saturday Kitchen

Let's get the weekend started with a menu of mouth-watering food.

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

Top chefs Jason Atherton and Pam Brunton and wine

A very good morning to you all, Jason what are you cooking today?

How are you all feeling? Amazing. Fantastic. Excellent.

Jason, you are cooking first. What have you got for us? I'm cooking for

you, it's been a long time since we cooked together, so I'm making a

braised Irish short rib, spring onion and coriander.

That looks gorgeous! All for you, baby! Just for me? Just for you.

I'll take that! Pam, this is four first time here. Are you a little

nervous? I think I'm OK. We'll see. We'll make your nervous! You can

try! Fighter talk. Just joking. So what are you cooking? I'm cooking

gigha hal which roes, potato gnocchi, peas and broad beans.

Very pretty. Is that a Scottish dish? The halibut

comes from near where our restaurant is on Loch Fyne, so in that sense it

is very Scottish. Also Scottish to use every part of the fish to pick

up on things that could otherwise be wasted.

Looking forward to trying that. And Olly Smith. You have lots of

wine for us? I have, rivers of wine! Bargains off the track.

Lots to look forward to. And we've got some fab films

from some of the BBC's biggest food stars: Rick Stein,

The Incredible Spice Men, Our special guest today became

a household name worldwide after he was hand-picked to design

Princess Diana's wedding dress. Well now he's back doing

what he does best ? advising brides-to-be on what they should

wear in highly addictive show APPLAUSE

I love the way that you have coordinated with the glyc and the

crockery. It is all tone on tone! I have never

heard that phrase. You will realise that I know about fashion. Just to

get that out now. That is OK.

David, you are a big fan of food? I adore food. I eat around the world.

Unfortunately, I look at food and put on ten pounds without it passing

my lips. It is not so much the looking of it

but the eating of it! I love eating it but have to be careful.

We are talking about your show it is very entertaining.

You have seen it? Last night. Very funny.

And so you are going to face food heaven and hell. What is your idea

of heaven. I love steak tartare.

Simple food, then. Oh, yes, simple, with gallons of

wine. But I have been sneaking back to

Greece to the island of Mykonos. They cook lamb chops to die for and

huge bowls of fresh, you know, I love their salads.

OK, so the lamb. Greek lamb! Lovely, heaven, that is my heaven.

Hell? What about hell? Well, do you want to know my real hell... ? How

about the one that we rehearsed! I'm used to live television. You have to

wing it, man. Relax! What is your idea of hell? When I was in The

Jungle, I had a blend of cockroaches and a penis it was

awful. And also insects. I bet you don't want that popping

up! Hell, I hate tripe. But the biggest all time hell is kale.

Phew! Just go with it. It is nasty.

So, for the food heaven it will be lamb!

For your food heaven I am going make a Greek lamb dish!

First I'll slow roast a shoulder of lamb with

Then I'll braise aubergines, courgettes and artichokes

I'll then stir in fresh greens and oregano, crumble Greek feta over

the top and then serve with the roast lamb.

Does that sound good? Fantastic. But if you get hell it will be

cockroaches! No, it's not. It will be kale!

- with sardines too, as I know you hate bony fish!

I'll fry fresh sardines in until golden.

Slowly cook onions with pine nuts, raisins and vinegar and then I'll

add the sardines and allow pickle for 24 hours.

I'll then saute fresh kale with anchovies,

chilli and garlic and serve along the sardines onions.

But you'll have to wait until the end of the show to find

If you'd like the chance to ask us a food or wine

question today then call: 0330 123 1410.

I'll also ask you if David should face his food heaven

You can also get in touch with social media using

Take a load off! Right, Pam, what are we doing? Firstly, I am going to

start off with the potato gnocchis, so you can get on with that.

There are a few things to this dish. Yes, so we have to get on.

Where did you train, Pam? I have been cooking for 15 years. In

London, France, Belgium. I spent time studying in the Scandinavian

kitchens. Did you go the Michelin route?

Mostly it was Michelin. So Tommate Kens, in London.

Yes, he is on the show next week. So I hear. I've not seen him in years.

Really? You should come along. Bump into each other, it might be a

beautiful thing?! It might be! Tell us about the restaurant? So, Inver

is a small restaurant on the shores of Loch Fyne. It is an

hour-and-a-half north of Glasgow. It is very remote. Nothing around apart

from a couple of castles. You got Restaurant of the Year? Yes,

last year. And better than that, we are building a proper customer base.

The customers keep coming back. I was there the other week. You

couldn't find it! No, it's not on the main road. It is very remote? It

is on the wonderful B 8,000. You are off one road, on another, then

finally you get to us. Well you will be pleased to know

that many people are on social media saying how great your restaurant is.

I would be happier if they are in my restaurant later! And you are

building? We are building bothies. They are like little cabins near to

the restaurant so that people can stay over. They are little luxury

hotel rooms. Free standing but not camping pods.

When did it open? It's been a restaurant since the '60s but we

took over in spring 2015. How often do you change the menu? It

is a rolling change. We work with a lot of amazing local suppliers. They

don't produce a huge amount of anything. So it will depend what

they have available. What is coming in and out of season. So for

instance, the halibut roes came about as we had a surprise delivery

of gigha halibut. They are trillion. They were

delicious when I tried them earlier. Utterly delicious. It is not the

striking thing that you think of when you think about roes.

You are thinking more salted and dried.

These are fresh, straight from the fish. They are really, really super

delicate flavour. This is quite a speciality

ingredient. Is there something else to go for if you cook this at home?

This happy but the are being produced. It is an amazing fish with

a great sustainability story behind it. Wild Atlantic halibut is

endangered, I would not use it and certainly not the roes from it.

So what could you use at home? You could use a herring roes, for

instance. If you are into sweetbreads these have a similar

texture. So let's recap. Here is the base of

the dish. These are the potatoes, thinly

sliced in chicken stock. Sweated in butter for 30 minutes. I have the

liquid here and some potatoes. There aren't many. How many do you need? I

would put in half of what was there. I will throw those in for now.

That's fine. There is milk that was infused when we made the potato

dumplings yesterday. We take the leftover skins. Leave that overnight

in milk and you get all of the amazing flavour from the skin.

So a strong potato flavour. The best flavour of the potatoes and the

skins. It is a shame to throw them away.

What about the roes in Yes it is time to get them in the pan. We have

some foaming butter. Pam, at the restaurant, Dowsett

yourself like restaurants do when they are out in the sticks, a

parameter of how many miles you can get your food from? We call out of

as modern Scottish restaurant. Trade has been a big part of Scottish

industry for centuries. Port is a spice port. You look back through

the old Scottish cook books there are recipes from the 1700s that have

orange flower water, dried fruit, grapes, raisens, Dundee marmalade is

famous. So to edit things just on Rex imity doesn't feel honest to me.

So Scotland is a larder? Yes but we also serve great coffee which is not

grown near us, we use citrus, spices, etc. So I use the

ingredients around us as they are so amazing and it would be really daft

not to. But we don't restrict eaves to that. If there is something that

makes sense in a dish. Can you crack tonne the gnocchi.

There is not much to do. They can sit in the pan. So you took the

membrane off these. That is why they have opened up in this beautiful

pattern? They do, weather you take the membrane off or not. They get

lovely ridges to hold in the butter. It is a lovely texture? It is

beautiful. A scrambled egg flavour. If you'd like to ask any of us

a question then give us a ring Calls are charged at your

standard network rate. Pam, who or what was it that got you

inspired to start cooking in the first place? I left university

early. Quit my degree back in the day. I ended up taking on, I moved

up to the highlands and I ended up taking on a cooking job as a friend

was working as a chef. She said that they needed one in the kitchen, I

needed a sib... Oh, really?! As simple as that! Yes, it started like

that. If we turn this off while we cook the veg and the gnocchi and

they can finish cooking in the heat. A little bird tells me that you and

Olly used to go to university together? Is that true? Yes, that

was a turn up for the books! . The subject was amazing, it was the

people! We knew each other at Edinburgh. We were in a play

together back in the day? Yeah. Are you theatrical, Olly?! Blow me!

It's the shirt, it gives it away! Right, let's get the gnocchi in. So

this is the potato broth. This is the extra potato. Shall I add some

of this? Let's get half of that in a pan. Start warming it up. She's good

at giving orders! We are going to warm that up and emulsify it with a

little bit of butter. Do you want half or all? Half of

that in. Let's see where we go. OK, then blitz it up with a little bit

of butter. Yep. It is potatoes. If they go with

anything, they go with butter. So, there is our little garnish. So

the veg? Yeah, we can start plating this. Pop them in there. You can

spoon the roes on top with the butter and I will get the skimmer

for the gnocchi. I think! We talked about this earlier, the

roe, you season them after? First of all we give them about an hour in

brine, which helps to firm that up a little bit. It is not strictly

necessary. And we are kind of busy here already today, so we figured we

would skip it. They're very mellow tasting, which is part of the joy of

roes, but it does help to bring out the texture, that's all. And how

long will the gnocchi take? Hardly any time at all, about a minute.

It's funny you should mention Tom, because I think this is more or less

his dumpling recipe, with only minor adjustments! But I've been putting

it for years and years and years, so it feels like mine now! Make it your

own! That over the top. And then you've got some Julienne of

mangetout ridges helping with the crunchiness on top. And that is raw?

It is cleaner we work with a couple of really amazing local gardeners,

and I tend to be guided by what they have got going on in their garden at

the time. Kate, whose herbs these all are, thanks, Kate Jenner we have

got watercress, we've got wild garlic from nearby. And we've got

chive flowers. Remind us what that is? So, you've got a loss with

potato broth and spring herbs and flowers. Delicious! Added that looks

fantastic. For a simple dish, there is a lot going on! There you go,

there is the starter. Dive in! And that is pretty typical of what

you're doing? Yeah, I'd say it is. We like to use familiar flavours,

but perhaps bring a bit of surprise to the dish, something people aren't

expect in. And it is always strictly seasonal? Yeah. I'd say, we are

definitely guided by the seasons. We do bristly import from elsewhere,

but again, using products at their best. Cheapest! And what are we

drinking to go with this? We are finding a wine with some fragrance.

Because that is spring on a plate. This one is a Hungarian grape

variety and this is just over a fiver in Tesco. Bargain! Absolute

bargain. It has got all of that easy kind of springtime breeziness which

I like with this kind of dish. But I would also say, Hungary has this

amazing tradition for creating its own wines. It is very light and

fruity, it's not what I expected. Indeed, exactly. Cracking value for

money. Has he done it justice, do you think? I would say so, yes. I

can speak a bit of Hungarian to celebrate it! Let's not, we are

overtime! Delicious! Can I change my heaven, this is lovely?! That might

shorten the show somewhat! What are you doing later? We are doing a

lovely Matt Tebbutt-inspired barbecue sauce dish. Big main

course. All good. If you want to ask us a question this morning, you can

call us on 0330 123 1410. But these call us by 11 o'clock today. Or you

can't work us questions. Time now to join Rick Stein on his trip around

the Far East, as he went to meet a two very interesting cousins.

And then the Dutch, seeing all this money being made,

And then around a couple of hundred years ago,

I learnt all this from a brief visit to the museum.

They've even got a replica Portuguese trading ship down

at the old docks to amuse the tourists and more importantly

to remind them of Melaka's significance in the world.

'I think you really have to come to somewhere like Melaka 'to really

feel the importance of spice historically to our own country.

'And it's only when you sort of smell the smells and feel

the heat,' that you realise that spice here virtually grows

But take those spices, which would be so distant

to life in the 13th, 14th, 15th century in Britain,

No wonder they fetched such enormous money.

Apart from anything, half the stuff I imagine

that they ate there was verging on the rotting, so it had

an enormous import in making food palatable and pleasant.

But just think of the sort of, the smell of something like nutmeg

or cinnamon or cloves or even pepper to somebody in 14th-century England,

It would be more wonderful than gold.

One of the food stuffs from Malaysia that I haven't seen

That's a mixture of Malay and Chinese and here,

I've been told by Chef Wan, is the place to try it, run by two

This is my lovely cousin, we grew up together.

Our food has got influences of Malay and Chinese,

ingredients, for example we have black mushrooms,

we have light soya sauce, dark soya sauce and then

we have the Malay herbs and the Malay spices.

This, I tell you, Rick Stein, when you eat them, all your senses

This paste is made from red chillies, both fresh and dry,

then shrimp paste, galangal, lemon grass, shallots,

garlic and candlenuts, and it's all put into a blender.

The secret in producing a good curry is to cook until it is fragrant

and that is when the oil surfaces to the top.

Our Nonya technique of cooking, the fire must never be high.

Go on small fire then the fragrant is better.

Just while the curry's cooking gently, tell me,

Unfortunately, it is a slowly dying out because people nowadays,

they don't take the time to do the food properly, and also our

parents at that time, when they cook, they'll just say,

"Oh, this is about ten chillies and this onions,"

like that So the children, therefore, because their parents

are excellent chefs, so they don't learn,

but we, Amy and myself, you know, at this age,

we feel that we want, we want the future generations

to know about their food that has lasted 600 years That's lovely.

As you see, the oil has surfaces to the top.

There you are and we gonna stir fry it.

Once the chicken is cooked about five minutes, I'm

Lemon grass, so that's more lemon grass.

Only two in the paste and then this, if you have.

If you don't have, it doesn't matter OK.

I'm going to bruise it to extract more flavour.

checking now might break that she won 45

Florence, I can't help noticing as soon as you started

I mean, cooking must mean an awful lot to you.

I love cooking and I love eating because I feel tha

when you know how to cook, you can eat your food

What I'm sort of thinking now is you're very petite,

and Amy, you're very neat and wonderfully nicely dressed.

The idea of somebody like you or your mother

or grandmother banging and banging and bang, bang, bang!

But I watched you whacking that lemon grass, you've got...

And she also, we do line dance, you know.

To be healthy we have to eat a balanced diet,

we have to exercise well and we have to sleep well.

And on top of that, we must be very kind,

we must share our knowledge, whatever you have, no secrets.

As I say, you share everything in the world except husband.

'They were great girls, but what crossed my mind

was what happens when Florence and Amy and people like them give up

cooking and passing on this knowledge.'

He's back next week with more food adventures!

In ten weeks' time, Saturday Kitchen will be coming LIVE from the RHS

Hampton Court flower show, from our very own edible garden,

designed by the award winning gardener Juliet Sargeant.

cancel everything! Cancel the holidays, everything!

Leading up to the live show, The Hairy Bikers are hosting a week

Over the next 10 weeks we're going to try and get

you all to grow your own at home, no matter how small

This week, if you're already a gardener, you should be

harvesting your new potatoes and if you haven't grown your own,

Jersey royals and other varieties are available everywhere now.

So I'm going to show you a dish using new potatoes and watercress

For this dish, I will be doing a little bit of wild bass, and these

are a little bit like fondant potatoes. I'm going to spread the

butter over the base of the pan, and then but in the potatoes, whole,

just scrubbed, leaving the skins, Jersey Royals are good for that. Put

them in whole and then I'm going to cover with some milk, bay leaf and a

little bit of fennel. And then we simmer for about 20 minutes until

the milk evaporates. And then they're very rich and delicate. So,

that's my potato chat over. So, my gardening knowledge as well, do you

like that? Are you a bit of a gardener? I would quite like to be,

but no, I have to admit. Maybe I should do that. Green fingers

Tebbutt, he's known as! David, so, this is the second series of Say Yes

To The Dress? Yeah, I am thrilled about it. The Americans have been

doing it for ten years, I'm hosting the British version, obviously. If

you haven't seen it, I saw it last night, it's very funny... You've

actually seen it?! I will tell you what I saw. So, it is set in Essex,

in a bridal shop. Yes. The brides I saw either wanted to be Malibu

Barbie or they wanted to be Kim Kardashian. Can you imagine?! They

come in, and I say, give me the theme of the wedding. I've got to

find a frock of their dreams can I say, darling, what is your budget,

and what's your inspiration? She said, sneakers. So I have to build a

frock around the sneakers! For food, I thought! I loved, the girls say,

it is my special day, and there is no budget. And then the father is

sat there, and says, there IS a budget! The other day, I had a

barrister in, very nice, beautiful girl, straightaway, what is your

budget? Absolutely top whack. So I pulled in about four gowns, ?1000

limit, fine. Sister jumped up and goes, that's the dress she wants.

Excuse me, it's ?2000, it's double the budget. I go into the dressing

room, darling, before you put it on, because I don't want tears before

bedtime, it is double your budget... She goes, they're very good at

spending my money! Is there a lot of arguments?

Can you imagine, the bride's mother, the future mother-in-law... Hello?!

Why? So the girl is out in the first gown, puts it on. I asked the mum

what she thinks, she doesn't like it. Is it the colour? The fabric?

She doesn't like it. Come to the future mother-in-law - she love it

is! So too many opinions. Weddings are hard work. They are

stressful. Why do you get involved in them?! Barks Matt, I'm good at

it! That's a good answer. I've had private clients all of my career.

They are fussy, or you never know. But with the girls, We have brides

from Scotland, Wales, Ireland, you name up. But the Essex girls are

already done up to the nines. It's a good look. They want. .Transparent

dresses, to show off their ass. So it keeps you on your toes.

That starts next Friday on TLC at 9.00pm. Absolutely.

Eye' be on there forever. We do 40 shows in the season.

I like that! So back to the recipe. The potatoes are ticking away

nicely. The sea bass is in. A bit of salt. Jiggle it so it doesn't stick.

Here I will blitz up a salsa verde with watercress. Anchovies, garlic,

capers, Dijon mustard, with the watercress, parsley and dill. When I

was reading about you, a lot of people perceive you as quite grand.

You are quite grand, I think? Am I? But your background is working

class? Very. Bridgend. I know Bridgend. I love in

Monmouthshire, it is not far away. But it's a tough town. Your father

was a steelworker. Correct. How was it when you told him you

wanted to be a fashion designer or artist in a steel working town? It

is quite Billy Elliott? Yes, I know what you mean. Luckily, I had a

clever mother. As you know, from the Welsh, they like doctors, dentists,

so my mother sweetly, cleverly camouflaged it to say I was going to

be an art teacher. Nothing to do with an art teacher but if she

convinced my father I was going to university to do art teaching, that

was it. I was going to do nothing of the

sort. It paid off? Yes, in those days, a

million years ago, there was a stigma, anybody in fashion, there

was a stigma. Matt! Matt! Oh! Thanks for that.

That was exciting. Is this a new dish! Yeah, bring it back to the

boil just like that. Turn it down and then you end up with this after

20 minutes or so! So from Bridgend I inrolled in the Cardiff college of

art, and I won a few competitions and eventually ended up at the Royal

College of Arts. Then that massive break... I was

married to Elizabeth. We were the first coup toll go to the Royal Arts

College. And then you designed the Princess Diana's wedding dress?

Absolutely. How was that? I had don some gowns.

Then suddenly she rang my studio and asked if I would like the honour of

doing her wedding gown. Of course! I saw a lovely picture of her sat on

the floor, probably in Kensington Palace, and you, and you have both

got identical hair! It was a very popular look at the time! What you

trying to say is that I haven't moves on with my hair?! I think he

means you inspired her in many ways. She was a wonderful, wonderful

person. Beautiful blue blue eau but she was fun. A twinkle in the eye.

Unfortunately, there is a lot of nonsense written about her but I

always said, did they ever meet her? No. Well... Really? Yes. And

speaking of fun, if you would like to grow your own, now is the time to

sow some seeds and grow your own carrots and broccoli. Olly, you are

a keen gardener? I am all about the fruits, asparagus, tomatoes and

courgettes, and I love my bees. Oh, I want to talk to you about

that! It is a big job? Once a week for inspection, it is a commitment.

But they need all the help that they can get. Even if you think you have

no space, you have solitary bees. They live on their own and others in

colonies. But they are inspiring. They do so much for pollination,

they are really good to each other, they always look after each other.

And of course they make great honey. Right, bee chat aside. Snoop

Fabulous. You haven't changed it yet. What did you simmer it in? Milk

and butter. Very soft and rich.

Mmm! So, Matt, for people who aren't as posh as you, if you can't buy sea

bass, is there another fish? Is it expensive to buy? Wild sea bass is.

Farmed not so much. Grey mullet is very good and

sustainable. Good.

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

First I'll slow roast a shoulder of lamb with

Then I'll braise aubergines, courgettes and artichokes

I'll stir in fresh greens and oregano, to the braised

vegetables and then crumble feta over the top and finally serve

I'll fry fresh sardines in until golden.

Slowly cook onions with pine nuts, raisins and vinegar and then I'll

add the sardines and allow pickle for 24 hours.

I'll then saute fresh kale with anchovies,

chilli and garlic and serve along the sardines onions.

But we'll have to wait until the end of the show

Now it's time to catch up with The Incredible Spice Men,

They're in Wales, at the Gower Peninsular,

sourcing some of the country's best Salt Marsh lamb but of course

'On our journey to bring the magic of spice to some

of Wales' finest 'produce, we're now hunting down the most

We're after all the little white dots you see.

'All Welsh lamb is good, but for the creme de la

creme of Welsh lamb, 'we've come to the Gower

Peninsular.' So you're bigging up these lambs?

'I've bought Tony here to meet farme Roland Pritchard,

'who produces some of Britain's finest salt marsh lamb.' Morning.

This is what makes it special - the marsh.

In a few hours, that's why we're getting the sheep in,

It'll stop the traditional rye grasses growing, so the fescues grow

The sea lavender comes in later in the season as well and that'll

And that imparts their flavour to the lamb?

When you're cooking it, you'd notice the difference smelling

'Roland and his son Will are not alone in thinking spices

'will obscure the flavour of good meat.

'Spices can accentuate the most delicate taste, 'and to prove it,

I'm making a spice lamb stew.' British lamb, best in the world,

Look for the red tractor in the supermarket.

Most importantly, Chef, you need to trim as much

In lamb in particular, something triggers off an enzyme

in the meat that just does not like things like

So what I've decided to do, clean it up.

The less fat, gristle and sinew when you cook with spice,

the better You get more clarity and flavour.

You're left with this beautiful, moist, pink meat.

If you're happy, let's go to the spice station, sir.

We're going to start with our spices Pepper.

We're going to start with our spices.

If you get a chance, just open your pepper mill,

Pepper is what launched this whole big global frenzy on the world

You know they say, the face that launched a thousand ships?

It shouldn't have been, it should've been pepper.

'For this recipe, to one teaspoon of black peppercorns,

'add ten whole cloves and three pieces of cinnamon.

'The pepper adds a bit of heat 'and the cinnamon brings out

the delicate sweetness of the young meat.' I just want to show

you what happens to the cloves when they are toasted.

So look at that clove there in my hand.

And look at a clove that has been toasted.

As a result it has expanded the clove and, with that expansion

now, when you put the clove in any liquid, it will absorb the liquid.

Because a lot of people take the clove and chuck it straight in.

You're wasting dynamite, flavour, essence, aroma,

'The dried flower bud that is the clove draws out

the flavour 'of the flowers and herbs that fed this

'I'm adding a pinch of salt and enough water

'On go the tight fitting lid, then simmer for half

'Some people throw their potatoes in at the start, but it's better

'to cook them separately as you never know how long a lamb

'will take to cook and we don't want the tatties to get mushy.' 'Now

for the onions, I always use red ones as they're more compact

a roux to thicken my stew.' using their oily juices 'to make

And how much flour would you add to that?

'Gently cook for three or four minutes 'until the flour's well

absorbed.' Take a sniff, Chef, how do you smell there?

Cooked beautifully, there's none of that ammonia coming through.

'The meat's now been cooking for an hour.

'It needs to be nice and tender.' The flavour - lovely.

'Once the onions are in...' Lovely, lovely, lovely.

'..stir well and continue to simmer for another ten to 15

minutes.' Now for the final twist, coconut milk.

We've got all these lovely spices in there, beautiful aromas...

'I love to use coconut milk with delicate meat as it just

soothes and softens the flavour of the spices.' And

Just one minute more for us until the milk comes to the boil.

You don't want to cook coconut milk too much because it'll split.

Chef, the lamb, you can taste the sea lavender,

but the pepper and the clove coming through this is lovely.

What we have here is a classic British lamb stew, perfectly

And there's more spice from Cyrus and Tony next week

Still to come on today's show: Nigella is cooking up

She fries sambuca flavoured mini doughnuts dusted with icing sugar,

And it's almost omelette challenge time, and today's puns are in honour

of our guest fashionista David Emanuel.

Let's not SKIRT around the subject - You both have got DESIGNS

on the top of the omelette challenge leader board!

Will it be a CLOSE-KNIT competition, or will one

If any of you do I will take my HAT OFF to you!

And will David get his food heaven, Greek style slow roast

lamb or food hell, kale with sardines and anchovies!

We'll find out at the end of the show!

It has been too long! What are we doing? 12 years, I think was the

last time we did a bit of telly together. I spent more time in the

toilet, my first time! You got nervous, did you? I hated it! Now?

No! We're doing a bit of Asian spice, you're going to make the

spice mix. Bit of salt, brown sugar, bit of chilli... So, there's a lot

of recipes now, this barbecue thing is big, isn't it? It has come over

from America. A lot of garlic powder, onion powder, being used.

Are these things you can't substitute? If you haven't got

garlic powder at home? Of course you can, absolutely. It is because it is

a dry rub. The name gives it away, as they say, Mr Tebbutt. You have

been a busy man, lots and lots of restaurants? I'm always busy, only

got time for you! This one is from your restaurant in the City? In the

City, serving modern, British, grill food. It is also a bit of a

crossover, where we have got a Japanese restaurant. With Asian

flavours as well, it's a little bit of crossover of between the two. You

never worked in Japan but you had a fondness for it? I did, yes. The

food is amazing, they're so good at everything. The men are very

stylish. I like a bitter fashion, you know! Best dressed man in

Britain. No, I never said that! You don't like to talk about it! No, but

since you brought it up! Wigan to Fridays, we're going to roast

nostril beef on top. We're going to braise this for about four and a

half hours. Me and Matt Macron used to work together at Marco gear

whites many years ago. He's busy doing far too much TV! We used to

survive, we used to work about 18 hours a day and survive on 15 cups

of coffee, a bowl of cornflakes and five tonne of fear! Survived! That

WAS a survival! Actually, that kitchen would have made a great

reality TV show. Listen, talking about kitchens, like I said, you've

got a lot going on all over the world. There is a massive issue in

this country especially with recruiting chefs. How do you do it,

how do you get such good guys, because you can't be in all those

places at once? Of course I can, I'm everywhere! Basically, each kitchen

has to be inspired by the chef, so each chef is a business partner, we

make sure that they have an interest in the business. We do a lot of work

with colleges, we do a lot of work with them, with the students. And we

do chef school, going into schools at a young age and doing a lot of

teaching, not just me but lots of guys in my team. That enables us to

get into the grassroots. If you think about how someone like the

great Alex Ferguson would work, it is a similar format. And that seems

to work? You know, it has got to help, right? And also, it's

inspiring people. Notoriously in the past, everyone wanted their kids to

be doctors, lawyers, our industry was very overlooked. It's just

showing people now with the power of TV and media, our industry is a

beautiful industry, it can give you so much. It has changed so much,

hasn't it, in terms of chefs, the hours they work, what they earn.

Absolutely, I mean, look at you, Matt! If Matt can do it, anybody can

do it! You're not long! Bit of bay leaf, in goes the sugar, a bit of

Worcester sauce. This is to make the barbecue sauce. The other thing,

given the amount of restaurants you have and the amount of food you go

through, therefore, the amount of waste, you have got this scheme

where you make the chefs separate all of the combustor will waste and

give it to someone, tell us about that? Well, we have sort of slowed

down as far as the expansion is concerned, and for me, looking

inside the business, it is actually inspired by my wife, she was looking

at a lot of our sustainability and what we were doing with plastics and

all that type of stuff and seeing how we could make our restaurants a

better place, and food waste was the one I took control of. I have got a

gentleman who takes all of our food waste and we separate it all out and

it comes back, goes into a Big Ben, he collects it every day from each

restaurant, turns it into compost, takes it into his farm, put it on

the land and puts us on a growing system, giving us vegetables in

return. It's not enough to be sustainable, at its a nice... That

is quite big ask for chefs, at the end of a working day, when they're

tired? Yes. But they all understand the importance of it. It's a good

thing, we all do our little bit. Is that the sort of thing you get into,

Pam? Absolutely, we have a compost bin in the kitchen, and all of our

vegetable peelings and eggshells go into the compost. We take it to

Kate's garden, she compost is it, and the flowers were grown with last

year's food scraps. And you have got a big garden at the restaurant?

Yeah, we've got a lot of pots of herbs outside the restaurant. We do

not have a garden as such, we are right on the shore, on the beach. We

have seaweed and things out front. Is the foraging a big part of what

you do? Yeah, our walk to work is... I'll just stay over here and cook!

Can you just turn those cameras over?! Am I not invited on this

show?! All right, sweetheart, you've had your turn! So, back to me,

everybody back to me... In here, with got a lovely spice. That's

going to go in the oven for four and a half hours. When it comes out,

we'll have all the lovely stock. The ribs will be lovely and glazed and

we use that stock. Then, we're going to blend of this. We're going to

stew that down for a little bit longer. And we end up with the

barbecue sauce, like so. We want to reduce a bit of that and mix it

until we get a lovely bit of a Glazer. Don't worry, Pam, we're

doing the omelette challenge in a minute! It's all about the airtime!

You've got 30 seconds left! Here we go, so, Matt, you're going to start

doing a bit of that coriander for me. I'm going to get some of these

nice rips out. Like so. And then, we're going to glaze those with the

lovely barbecue sauce. You are a big director now, do you still love

getting back into the kitchen? Always. Last night, I was there,

12.30, woke up at 5.30 this morning, thank you for that, Matt. For your

tenth appearance! Something like that. And then we just glaze it over

like that. But I do love the kitchen, I will always be one of

those chefs who loves to cook. I've always loved the kitchen, loved

being part of it, the camaraderie in amongst the boys. I love being part

of the restaurant, it's what I do. Just a tiny little bit of chilli

powder, not too much. Put those bad boys on there. And this is Irish

beef, is it? Yeah. Galloway. Is this a portion size in your restaurant?

Yeah, pretty much. It's the big boys! City boys! They need so-so

meat! On goes the jalepenos mother coriander. Matt, you sprinkle a

little bit of that on there. You know I'm going to do it wrong! I've

got that feeling this morning! Right, are you ready for this,

David? Oh, my goodness! Smells beautiful! Dive in. How do I attack

it? Well, you could use a knife and fork, if you like! That's what I

would do! This looks great. Dive in, guys, this is one of the most

delicious things... Olly Smith, once you have taken a mouthful, go and

get us some wine. It looks sensational. With blazes, smoky

flavours and a bit of flies, the South of France is the place to

look. This one is eight quid. It's one of those wines that often goes

under the radar. It's about 20 kilometres in from Montpellier. It's

a little bit higher up, which gives coolness to the vineyards, which

gives elegance. If you have a wine which is 14%, with spice, it can

really detonate on the palate. This one is 12.5%, so it's rained in a

bit. What is it in competition with? With a lot of those southern French

wines, like Fitou and others, which over the years I guess have garnered

more hands. But this one I think is fantastic. Another good price as

well! What do you think? This is wonderful. Delicious. Sensational.

Don't mind the clutter! Time now for a tasty recipe from The Hairy Bikers

over making the brilliant British classic chicken, ham and Leek pie.

It's what you call a cut-and-come-again pie, isn't it?

You think, "I'll just have a slither."

"I wonder if I should have a little piccalilli with that."

Anyway, we should show you how to cook it, really,

We want you to own this, take it, possess it, make it your own.

We want to share that pie love with you.

To kick off our chicken, leek and ham pie, place 450

millilitres of just-boiled water into a pan, and crumble in one

Then take three chicken breasts and put them

into the pan for ten minutes, just to poach.

A pie, it's an egalitarian thing, isn't it?

There's no pies and prejudice, is there?

Oh, I suppose I'd better make some crust, hadn't I?

To make your pastry, put 350 grams of plain flour

and a pinch of sea salt into your processor.

Give us the leeks, will you?

Cut 350 grams of butter into chunks, and pulse together

with the flour and salt until it resembles fine breadcrumbs.

Then, mix in one tablespoon of cold water with one large beaten egg,

and add to your pastry mix, and blitz till it forms a ball.

There comes a point where it just starts to go together.

Now, we need two thirds for the base, and a third for the lid.

So you're just going to put this in the fridge for half an hour, and,

I do have some that I prepared earlier.

Meanwhile, for your pie filling, finely chop two leeks and gently

But you know, chicken's got an interesting

HE WHISTLES Moving on, chop two cloves of garlic

Saute that garlic off with the leeks for a couple of minutes.

Then take your poached chicken out of the pan,

I'm just going to take 250 mill of this.

Now put your leek and garlic mix into a bowl ready for the filling.

Now we're going to get on and make a roux.

Start off with 75 grams of butter and place in a pan to melt.

Roll out your pastry until around four millimetres thick,

and four centimetres larger than your pie dish.

So, now we go on to make the sauce for our pie.

And then you just cook that out a little bit.

So you're left with a nice smooth paste.

As you can see, it's really decent to handle.

Now, to this I'm just going to drizzle in some milk.

While Si does that, I'm going to chop the three chicken

breasts and a 150-gram piece of thickly carved ham

Then I'm going to add two tablespoon of white wine to the roux.

Just want to cook a little bit of that white wine off.

Now, it's not finished yet, though, because we want to make

it even more unctuous, and the way that we do that is,

We're adding 150 millilitres of delicious double cream.

See the face you love light up with a pie.

And now we pour that into our bowl to cool.

Now, to avoid a skin forming on the top, cover your sauce

So, what we do, into that lovely sauce...

Add your leeks, garlic, chicken and ham to the sauce,

Oodles of eggy wash, the pastry glue.

Even though it's a butter shortcrust, you chill

Use a knife to tidy the rim, and then crimp the pie

It gives it that kind of Mrs Lovett look to it.

Desperate Dan, Sweeney Todd, all them.

Brush your pie lid with egg wash, and pierce two holes in the top

It's "piefect" THEY LAUGH Look at that!

Now simply pop that into a preheated oven, about 180 degrees

Celsius if it's a fan oven, for about 30 to 40 minutes,

While that bakes, we've got time for a startling chicken fact.

Did you know that 20 percent of all the animal protein consumed

That means that the chuck certainly is a popular bird.

I wonder if our chicken pie is ready yet!

Now, this really is the best of British.

It seems such a shame to cut it, doesn't it?

Look at the colour of it, with the leeks!

It makes you giggle, though, cos it's so lovely!

The leeks are quite powerful, going through it.

It's now time to speak to some of you at home.

First is Phil from Darbishire. What is your question, Phil? Beef cheeks.

A friend is a butcher. How do I cook them.

You have to marinade them, port, red wine, carrots, elry, onion. Put them

in flour. Pan fry them, braise them and for about 2.5 hours and take

them out and serve with mashed potatoes.

Olly, the wine? Valpolicella has a sleek character to it, a perfect

pairing with the cheeks. Heaven or hell? Heaven! David, you

have a council of tweets? Pam, is there a way to preserve wild garlic.

Perfect question for me. We do a lot of pickling and fermenting at the

restaurant. The wild garlic buds are great in vinegar. You can lightly

salt them to help break down the outside. So the vinegar and pickle

can enter into the buds. Penetrate! Penetrate! That's the word, thank

you! Here to help! It is a very straightforward process and you will

get them looking lovely in a week or a month's time.

Rachel tweets clan can I have a fail-safe recipe for a sweet sue

flay? Sue flays in tradition were made with eggs, flour, a creme pat.

I discovered this technique in Japan. Take the sushi rice. Warne

it. Make a creme anglais. Overcook it. Blend it. The stamp from that

you use to make the sue flay -- souffle.

I love that. Witchcraft! Just like that. Covered in my new book... All

right! All right! Dear Lord! What could you put with that? A Tokai

from Hungary. Lovely. Now, back to the phones. Peter? Good

morning. We have a pig's head.

OK. A pig's head. Pam, what would you do? We get a lot of pig's head.

We have a local pig farmer. We buy the whole animal. The head is

usually bigger than mine. But if you have a pan big enough, you can put

the whole thing in a pan. I like to Brighton it for a day or two in

advance. So a bucket and about 5% salt dissolved in water with sugar

to balance the salt and other herbs spices and aromatics. Cover the head

for a couple of days. Drain it, wash it, simmer it in water for three to

four hours. More if it is a really big head. Strip all the meat from

the bone. There are lots of really delicious nuggets. Do what you like

with the meat, tossed through pasta. There is a lot of meat. You can roll

it as well. Happy with that? That sounds very good.

And at the end of the show, would you like to see heaven or hell?

Time now for one of our new foodie reports.

This week we sent chef and Saturday Kitchen regular

Ben Tish to The Chilterns to explore the growing popularity

Mediterranean food has been central to my cuisine but I found it

difficult to find quality British producers. Today I'm at a British

meat producer to see how the things are changing.

Hi, John. Great to meet you. Nice to meet you too.

You are the co-owner of Chiltern Charcuterie. How did you get

interested in it? Obviously it is a very European industry but we wanted

to bring British flavour and feel to it, using the very good quality

British meat that we have here. We are about being local, trying to

source the local ingredients, being a company supporting our local

community that is really what we're about.

Hi, John. Hello, Ben. You supply Katherine and John with

their meat. How did it come about? My wife and I

were visiting a farm shop in south Oxfordshire and saw some meat in a

display cabinet. We were thinking about it. I thought it was worth a

phone call. On the back of the conversation we ended up having the

product turned into the cured meats. And supplying them for their

business. This is from a long horn it is an

old English beef. It take as while to had tower but there is a deeper

flavour. When we get this piece of meat back,

we know it will be bang on each time and it will be consistent.

Great. Katherine, lovely to meet you.

You too. What do you do here? I make all of the products we produce. We

are making a Thai salami. The ingredients that I put into it, we

use salt, white pepper powder. Lemongrass, Kaffir lime leaf,

ginger, garlic and chilli flakes and quite a large amount of red wine!

So here you have the finished product, which is the Thai salami.

Great, I'm going to try that... Mmm, it's is absolutely delicious. I like

it, you get the meat flavour first and then the Thai spices afterwards

and the chilli right at the end it is great that you are producing

charcuterie but putting your own British twist on it. It is

absolutely fantastic. Thank you.

Next week, Olia Hercules will be enlightening us

about Ukrainian food, in honour of Eurovision taking place

Pam, it's your first attempt, how are you feeling?

Where do you.want to be? Somewhere down there so you can see the

picture you took of me! It's a lovely picture!

You both know the rules - You must use 3 eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

Three, two, one, go! You said you would make a nice omelette?! I'm

going to try! Do we have to season it.

I did it at a food festival the other day, it took me 45 seconds.

Pam's not eve no-one the pan! No, not yet! It is quite slow today, to

be fair?! You're putting cheese in?! I know.

What were you thinking, man. Nobody puts flavours in them! To be honest,

the one day we could have done with being quicker... Really? I mean we

are about three minutes over today! I could have done with this being 30

seconds top! Beautiful! Right! OK. I am coming to you, first, Pam.

Ladies first and alled of that. A very nice omelette. It's a very nice

omelette. Well done, Pam.

Very nice, Pam. Right, you... At least it is not raw this time. And

it has cheese in it. Oh, I reckon you should taste your

own! Very nice. A bit salty actually.

Is it? Wow, yeah! Right, Pam, you are on the board! Where? The back of

the board?! Gosh, that is really salty! Right, 57.12. You're on the

board! Jason, you didn't beat your time. You are going in the bin. It

is salty. What do we have in here... Wedding bells! I like that. We think

of everything. So will David get his food heaven,

Greek style slow roast lamb or food We'll find out the result

after Nigella Lawson treats us to a weekend brunch dessert

of Sambuca kisses ? can't wait! If I ever have any time

to myself, which, believe me, is a pretty rare occurrence,

my ideal is a gentle stove-side pottering

followed by a languorous sweet eat. I am ready for my sambuca

kisses and, what's more, they are the weekend brunch

of my dreams. Start off with just under

half a tub of ricotta. That's what keeps

them light in part. You don't really need

to beat it in, just stir. I call them sambuca

kisses for a reason. Lots of people are put off this cos

it tends to be the first drink They have sambuca kisses

of a different sort, but the slight breath of aniseed it

gives really converts people. And I call them kisses

because what they taste like are... doughnuts made not of

batter, but of sweet air. It is like the lightest,

most fluttering caress in the mouth. And to balance that,

I have orange zest - Teaspoon of sugar, they're

not terribly sweet. And now, I need about an espresso

cup-worth of flour... It's quite a lot for

the amount of batter here, And this is pretty

well an instant mix. And frying them takes

under five minutes. I find it makes life easier to oil

a teaspoon or, at least, dip it in oil before using it

to scoop out some of They puff up immediately,

a bit like toffee apples you get in Chinese restaurants,

only much lighter. I like it when the round

little kisses grow tails. That's more crunch later,

so you have the gentle, soft interior, and then

a bit of crunch. Just going to turn

them a bit in the oil. There, they're crisp and tanned,

and they're coming out. Right, I want my coffee on my tray,

I want the kisses on my plate. They're so light, they make

frying feel celestial. I'm being generous with some icing

sugar, which is one of the reasons I didn't add a lot of sugar

when I was making the mixture. I can't look at these

without feeling hungry. Right, time to find out

whether David is getting his food Food heaven could be

Greek style roast lamb With got the Lamb, the Fatah, the

whole thing. Or your hell, which is bony fish, and kale, you hate kale.

How would you normally cook it? Everybody is trying to derail me

today! So, what do you think you got? Well, obviously... Everyone

went seven! Yes! Fabulous! Thank you, guys! So, let's get on with the

Lamb. I'm going to take this boy. Guys, if you could shop the veg up.

We're going to basically swept them off, the vegetables, stew them down,

bitter wine, bitter tomato. So, is this a shoulder? This is a shoulder

of lamb. Just going to put some incisions, not too deep. So when we

make this butter, it's going to sort of... A question, in Say Yes To The

Dress, has anybody ever said no? Yes, twice. This girl came round,

and she had lost six stone. I said, tell me, are you going to say yes to

the dress? And she said no. I said, what?! Kind of defeats the object of

the show! She said, sorry, David, can we do that again? She said, can

we do that again? And I said, why did you say no? And she said, I want

to lose another two stone before the wedding. But she looked great. I bet

you have met some interesting people? I don't know if you saw

season one, one girl, she came with her father, she had a completely,

solid, tattooed arm. How modern? Yes, very edgy! So when she came

out, she pulled out this old sock from her bag to put it over the arm.

And I said, you look like you've been in an accident! And the father

had tears in his eyes. I thought he was going to pass out with a heart

attack. But we ended up with tears of happiness, because I found her a

great frock, which camouflage it! My children bought me one of those

things at Christmas, and I put it on around the Christmas table, my

mother, her face just sunk. She saw this tattoo and she said, what have

you done? I have got like a fox's... No, I haven't. Tattoo free and you?

I have no idea... I think it's a different generation, to be honest.

Lots of people have them, I just can't think it is something I would

want. So, lots of butter, salt and pepper, garlic and lemon, which I'm

going to put on now. Lemon getting grated over the top. And then into

the oven for about four and a half, five hours. Oh, right? Just waiting

for the show to end! Having such a great time, Matt! Hold that thought!

So, why the Greek, is it because you are Welsh? Well, Welsh lamb is a

very sweet, especially if it has been reared by the sea. Early in the

season, I go to Mykonos, I'm going there in a couple of weeks, and

generally I go at the end of the season. Basically I don't want to

see anybody. And there, you can sit by the water with a large gallon of

white wine, you can see the boat coming in, they take of the fresh

fish and they cook it outside. Just fresh salads, I love. You touched on

the wine, there are so many great Greek show wraps. Santorini has got

incredible white wine. Ask your local independent wine merchant.

Splendid, and barbecue friendly as well lots of them. So, coming back,

I generally try to recreate that lamb dish that they do terribly

well. So, this is going to get me in the mood for Mykonos. I hope so! So,

are you still designing, you do a lot of TV now, we haven't talked

about you being in the jungle... Oh, no, that's gone, I survived, thank

God! Was it a good experience? I loved it because I proved to myself

that I can get deep down and dirty and hack it. Presumably totally out

of your comfort zone? Completely. When they asked me the year before,

the rats, cockroaches, snakes... Is gusting. But something kicks in, and

you go, you know what, it's a challenge. And I was to tell about

it I got so far. But in between that, I've just launched a gold

election, the gold mine in north Wales, so I have got a range of

jewellery for that. It's a busy time. And you still enjoy the

designing? Of course. Every woman is different. Every woman comes in,

I've got to quickly assess them and find out, what is the occasion, is

it a birthday, is it...? And the movie stuff is larger-than-life, and

that is fun to do. More theatrical. Rather than the day-to-day thing of

bashing out a collection every season, that's kind of boring. You

know how colours come and go, how on earth does that happen, who decides?

Is it you?! Of course! I knew it! No, there is a mood, there is a

swing. You think back to the '80s, everybody was wearing black

T-shirts, black sweaters... That's gone. What do you mean, it's gone?!

Precisely! So, this is our cooked lamb. Everything is skewed down, in

with the wine and tomatoes, reduce that. Simmer it away for about 30

minutes or so. And then, we're going to finish of right at the end, a

little bit of spinach, do you want to grab some wine, Ollie? I

certainly do. I think with alone, it would be lovely to have a Greek red.

As an all-rounder, this one is fantastic. It has been

aged in the barrel, it goes beautifully with the texture of the

lamb. Other things you could go for, another great one classic with lamb,

Corbieres. This one is a blend of grapes from a really decent

producer, in a good year. David, I need you to start tucking into this.

Thank you. Guys, feel free to tuck in. Amazing, little bit of feta

cheese over the top. Cheers. Nice to see you. Nice to see you, too. That

looks wonderful. Tuck in, David. Does that transport you to Mykonos?

Where is my wine? Your wine is here, sir. They're brilliant, they have

great wines. Get stuck in. How is it, David? Was that bad timing?! Did

you really want a comment?! It's delicious! Anyway, that is all from

us today. Thanks to our fantastic studio

guests, Jason Atherton and Pam Brunton, Olly Smith

and David Emanuel All the recipes from the show

are on the website, Next week Angela Hartnett

is here with chefs Tom Aiken and Stephen Terry, and wine expert

Susie Barrie. Don't forget Best Bites with me

tomorrow morning at 9.45am