:00:00. > :00:32.I'm Tom Kerridge and this is Saturday Kitchen Live.
:00:33. > :00:41.I'm joined by a star-studded line up of chefs today.
:00:42. > :00:43.He's been quietly taking over Padstow from Rick Stein and is fast
:00:44. > :00:45.becoming the Cornish town's culinary king.
:00:46. > :00:49.And few can dispute that he's one of Norfolk's finest!
:00:50. > :00:52.His particular way of cooking has won him an army of loyal
:00:53. > :01:08.How are we doing? Very well. Sleep all right? Very good. How is the
:01:09. > :01:14.hotel? A lovely night in the hotel. What are you going to be cooking? I
:01:15. > :01:21.will be doing a beautiful vegetarian dish with caramelised shallots.
:01:22. > :01:29.Goats' cheese and watercress. That is a garnish. It used to be a dish.
:01:30. > :01:36.Now there is no pigeon. Bolton? I am going to do a classic, guinea fowl,
:01:37. > :01:44.with cabbage wrapped around it. There will be shallot purely. You
:01:45. > :01:45.will be doing spirals. And there will be gravy. They both sound
:01:46. > :01:49.delicious. There's more great recipes
:01:50. > :01:50.in our archive today, with films from Rick Stein,
:01:51. > :01:53.Ken Hom, Brian Turner with Janet Now if you think chefs
:01:54. > :01:58.are temperamental to deal with, then Our special guest today is used
:01:59. > :02:06.to breaking up fights between characters with names
:02:07. > :02:08.like Behemoth, Terrorhurtz and Sir Welcome to Saturday Kitchen,
:02:09. > :02:20.the host of BBC's Robot APPLAUSE
:02:21. > :02:27.How are you? Welcome to Saturday Kitchen. Thank you for having me. It
:02:28. > :02:33.is a pleasure. Do you like food? I like eating it. Do you like kicking
:02:34. > :02:40.it? I took a bit. I took brunch. Evening meals, not so much. I do one
:02:41. > :02:44.ball wonder situation. That is the sign of someone who gets up late.
:02:45. > :02:52.That is someone who is not up in time for breakfast. I only to get
:02:53. > :02:58.the weekend. You are here to face food heaven or food health. -- food
:02:59. > :02:59.hell. Now at the end of today's programme
:03:00. > :03:02.I'll cook either food heaven It's up to the guests in the studio
:03:03. > :03:13.and a few of our viewers I will go for lobster because I do
:03:14. > :03:16.not have to pay for it. We will blow the budget. What do you like about
:03:17. > :03:22.it? I love the texture of it. It feels like a treat. I like that it
:03:23. > :03:29.generally is not overpowered. Lots of lovely flavours. But not
:03:30. > :03:31.necessarily a stodgy dish. We will mix it with spices.
:03:32. > :03:48.I am not a massive fan of lamb. I love lamb. If you have got to have
:03:49. > :03:51.lamb, Irish is the best. I am sure that the lamb we have got is Irish.
:03:52. > :03:53.So Angela has gone for lobster or lamb.
:03:54. > :03:58.So for food heaven I'm going combine Angela's love of lobster
:03:59. > :04:01.with lots of her other favourite things to make a Sri Lankan
:04:02. > :04:05.The lobster is added to a sauce made from onions, garlic, ginger,
:04:06. > :04:14.I'll add chilli, curry powder and turmeric.
:04:15. > :04:17.It's finished with desiccated coconut, pickled chilli
:04:18. > :04:22.and served with spinach and some curried cauliflower.
:04:23. > :04:25.There is lots going on. I am not sure we have time to make all of
:04:26. > :04:26.that. Or Angela could be having food hell,
:04:27. > :04:29.lamb and I'm going use lamb mince. The lamb is roasted first then I'll
:04:30. > :04:32.add onion, cinnamon, garlic, fennel seeds, celery,
:04:33. > :04:34.Worcestershire sauce and beef stock. I'll toss in some merguez sausages
:04:35. > :04:37.then top it all with a blue I like blue cheese. It is looking
:04:38. > :04:46.good. And we'll find out the result
:04:47. > :04:50.at the end of the show. If you''d like to ask any of us
:04:51. > :04:53.a question today then A few of you will be able
:04:54. > :05:03.to put a question to us, I'll be asking if you want
:05:04. > :05:07.Angela to face either food You can also send us
:05:08. > :05:11.questions through social media using our hashtag,
:05:12. > :05:14.Saturday Kitchen. Don't contact us though
:05:15. > :05:16.if you're watching us on catch-up as we're not here,
:05:17. > :05:26.I'm afraid! I am in Stoke-on-Trent celebrating
:05:27. > :05:27.my sister-in-law's 40th birthday. Happy birthday.
:05:28. > :05:43.I am ready. How are you? I am good. Excellent. Talk us through. I'm
:05:44. > :05:49.going to put the caramel on. We are going to make a lovely caramel. What
:05:50. > :05:56.are you making? We are going to do shallot tart tatin. There is going
:05:57. > :06:03.to be goats' cheese. There will be watercress. Nice and simple. Is this
:06:04. > :06:14.a particular type of goats' cheese? Yes, one of my favourites. It is
:06:15. > :06:19.lovely and light. If you do not like pudding, you will love this. It is
:06:20. > :06:24.like cheese and dessert. This is an alternative to just cheese and
:06:25. > :06:29.crackers. This is a posh version. The pastry is the crackers, the the
:06:30. > :06:37.cheese, and the onions are the chutney. I have got you. I have got
:06:38. > :06:44.oil in the pan. We're going to caramelised the shallots but, thyme,
:06:45. > :06:49.garlic and Medina. And a little sherry vinegar. This tart tatin, it
:06:50. > :06:56.is a classic dish. Yes, it came from a beef dish that we used to do.
:06:57. > :07:02.Actually, just with a lovely classic tart tatin. Lovely goats' cheese.
:07:03. > :07:08.Normally this is done with apples? Yes. You can use peers, root
:07:09. > :07:13.vegetables, celeriac, beetroot, red onions instead of these lovely
:07:14. > :07:20.shallots we have got. I know you're a fan of banana shallots. They are
:07:21. > :07:23.lovely and sweet. They are lovely if you can get them. They do taste
:07:24. > :07:29.fantastic and have a great sweetness. They are not sold readily
:07:30. > :07:34.in supermarkets. Small, round shallots will do. Yes, red onions
:07:35. > :07:41.would work beautifully. Your seasoning the shallots? Yes. We are
:07:42. > :07:48.going to put those in the pan. I will start them off in a little bit
:07:49. > :07:52.of oil. OK. We are making caramel. For people making this at home,
:07:53. > :07:57.adding that little bit of water to even things out rather than making a
:07:58. > :08:04.direct caramel. Sometimes it can have spots that catch. What do you
:08:05. > :08:11.mean I direct caramel? With straight sugar? Absolutely. Quite often more
:08:12. > :08:14.stable but harder to make. In this, shallots, seasoning, garlic to
:08:15. > :08:22.permeate through the oil. Some thyme. These shallots do not take
:08:23. > :08:28.long to cook? Not at all. A little bit of butter. You're trying to
:08:29. > :08:33.caramelised and get colour and flavour. Yes, layers of flavour,
:08:34. > :08:36.starting right at the beginning. I know I was taking the Mickey,
:08:37. > :08:43.saying, you're making a garnish, and I would admit, it is probably an
:08:44. > :08:53.extra layer of flavour, from pigeon, or a rib of beef, but... It is
:08:54. > :09:00.delicious. You're making the caramel and you're taking it to a dark
:09:01. > :09:06.colour? No. It is starting to go on the edge. We're going to take it a
:09:07. > :09:11.little bit further. Remember, if you make it too dark, we have got to put
:09:12. > :09:16.this in the oven for 25 minutes. The caramel will become bitter. The
:09:17. > :09:22.secret with this is a facility and the balance of sweetness and
:09:23. > :09:28.bitterness. Acidity is one of the most important things. It brings
:09:29. > :09:33.balance to dishes all the time. Now, I mention pad store at the start.
:09:34. > :09:42.You're quietly taking over the town from Rick Stein. How is it going?
:09:43. > :09:48.Number six is doing well? Yes, it is doing well, the rooms are nice and
:09:49. > :10:00.busy. This is six bedrooms? Yes, six bedrooms. I need to go back to the
:10:01. > :10:04.colour of that. Balsamic vinegar. I do not want an aged one. We have
:10:05. > :10:09.that lovely acidity in there and we will start to add butter. It is
:10:10. > :10:13.going to be like butterscotch. Well you're doing that, this is one we
:10:14. > :10:19.have got already. I will put this in the oven. Talk us through how you
:10:20. > :10:24.get to that stage. You have made the caramel and stop the cooking by
:10:25. > :10:29.putting in the vinegar. Quite often we would use water. The vinegar
:10:30. > :10:33.brings acidity and sharpness. Spot on. You now have the sugar and you
:10:34. > :10:39.have cut it with the acidity from the bus I make vinegar. Salt and
:10:40. > :10:46.caramel works so well together. A little bit of pepper. That is it.
:10:47. > :10:52.What a great dinner party dish. You could have all of these done. Sat in
:10:53. > :10:57.the fridge, ready to go. The caramel in the pan, like that. It is almost
:10:58. > :11:02.like making butterscotch sauce. Absolutely. It is tasty, because
:11:03. > :11:07.you're not making a raw sugar caramel. If you were going to do
:11:08. > :11:17.this as a savoury dish, instead of shallots, could you do pineapple?
:11:18. > :11:21.Absolutely. Celeriac, red onions. You can see the sugar in the
:11:22. > :11:27.shallots caramel icing. That is the natural sugar. Those banana shallots
:11:28. > :11:36.are great for that. They have natural sweetness. Madeira. Medina
:11:37. > :11:40.and onions. Beautiful. A little bit of sherry vinegar. We have taken
:11:41. > :11:42.away the harshness of the onion. We are kicking to help them on their
:11:43. > :11:48.way. We have got some thyme. If you'd like to put a question
:11:49. > :11:51.to any of us today then call us But if you're watching us
:11:52. > :12:07.on catch-up then please don't call You are sticking those shallots.
:12:08. > :12:16.That will permeate through the caramel, the thyme. Is that lemming
:12:17. > :12:20.thyme? No, it is normal thyme. Pack as many shallots as you can fit in
:12:21. > :12:26.there, like if you were making an apple tart tatin. What is the point
:12:27. > :12:34.of that? What is the point of packing them in? I do not know. I am
:12:35. > :12:44.joking. Because that is what I was told. So it comes out and you have,
:12:45. > :12:50.potentially, this wonderful thing, with lots of rings of shallots. It
:12:51. > :12:58.is all about the flavour and not the pastry? When you turn it out, it
:12:59. > :13:05.will not look like much. It is not about budget. Not on this show. We
:13:06. > :13:15.are trying to do a vegetarian dish because you spent all the money and
:13:16. > :13:18.lobster. How did you get here Paul? Poll Innsworth came from Cornwall on
:13:19. > :13:24.a plane. Rick Stein has been coming on this programme for the year and
:13:25. > :13:29.he has been getting on the back of a car or train. Paul Innsworth comes
:13:30. > :13:35.on playing. That is why there is no pigeon. There is no budget left.
:13:36. > :13:45.What he does not know is he will have to walk back to Cornwall. Back
:13:46. > :13:50.to the food, puff pastry, rock salt, no glaze. Lots of butter in the puff
:13:51. > :13:55.pastry. We are ready to play it up. As easy as that. You were talking
:13:56. > :14:01.about your home town. It is busy at this time of year. It is leaving. It
:14:02. > :14:09.goes from strength to strength and there are a little restaurants
:14:10. > :14:17.popping up. It is almost like a theme park. You get that and I will
:14:18. > :14:22.get the tart. I used to go there as a kid all the time. It used to be
:14:23. > :14:26.almost seasonal, but because of yourself and Rick Stein, you're
:14:27. > :14:31.turning that town into such a vibrant place. It is busy all year
:14:32. > :14:38.round? It is amazing. This is the moment of truth. I recommend getting
:14:39. > :14:42.these cook nice and early. The longer the rest, to soak up the
:14:43. > :14:55.caramel, the better. We go over like that. That is why we packed in so
:14:56. > :15:02.many. The pastry is crispy. You were shaking. I was not shaking. Why is
:15:03. > :15:08.the watercress in the ice bath? It brings to live, it makes it vibrant.
:15:09. > :15:12.If it links sad and wilted under studio lights, like it would be at
:15:13. > :15:18.your house, you can put it into ice water and bring it back to life and
:15:19. > :15:26.make it crunchy. We will take the lovely goats' cheese. That goes on
:15:27. > :15:35.the top. Some chives. More onion flavour. Some watercress. We will
:15:36. > :15:42.dry that off. The watercress is crunchy. It adds lovely texture. I
:15:43. > :15:56.have lost them again. We need to get bigger ones for ball!
:15:57. > :16:03.This is the third time he has lost them! On the top I will put this
:16:04. > :16:12.Pedro Gimenez sherry. It gives lovely molasses. And there we have
:16:13. > :16:20.caramelised shallot tarte tatin. It looks incredible. All right, that
:16:21. > :16:25.looks amazing Mr Ainsworth, it looks delicious, come on over here,
:16:26. > :16:33.Angela, breakfast! It looks lovely, doesn't it? I know you've mentioned
:16:34. > :16:40.that you did not like hearty soulful food... I did not say that! I like
:16:41. > :16:44.the way you added soulful in there. Fisher I mentioned before hand pub
:16:45. > :16:49.grub which I think may have insulted you. Your pub grub is not bangers
:16:50. > :16:55.and mash, it is not scampi in a basket that you are serving.
:16:56. > :17:00.Occasionally! I do Ike's Cabin! Shall I go in there? Get tasting.
:17:01. > :17:03.Right, top quality cooking like this needs a great wine to go with it
:17:04. > :17:06.and Jane Parkinson has the job of choosing for us this week.
:17:07. > :17:20.So let's see what she's found to go with Paul's tasty tart!
:17:21. > :17:27.This week I've come to Mayfield Lavender farm in Surrey. It looks
:17:28. > :17:30.and smells incredible so before I hit the shops to find wines and
:17:31. > :17:51.going to wander through its 25 acres.
:17:52. > :17:58.Paul's shallot tarte recipe is off the charts delicious. Richness on
:17:59. > :18:00.one hand and freshness on the other with the goat's cheese and
:18:01. > :18:07.watercress. One bargain cheeky option would be this Hungarian Peano
:18:08. > :18:12.Grigio which peps this up. Yet the sweetness of those shallots reduces
:18:13. > :18:18.a wine with more drive and guts and I've found the perfect bottle in New
:18:19. > :18:23.Zealand. Let me introduce you to the Nelson Sauvignon blanc 2015. It's
:18:24. > :18:28.about. The hub is Marlboro but it's made very well in other regions as
:18:29. > :18:32.well. This one, Nelson, is a little further north and it is a pretty
:18:33. > :18:37.coastal area with long sunshine hours and that hones the fruit
:18:38. > :18:41.flavours and the grapes. Speaking of which, this is summer in a glass. It
:18:42. > :18:50.is so floral and fruity, really attractive. The frisky freshness of
:18:51. > :18:54.this Sauvignon really cuts through the chalky goat's cheese but the
:18:55. > :19:00.Tanguay tropical flavour is where the magic happens. Because that
:19:01. > :19:05.gives it the perfect foundation for those shallots. You know that I
:19:06. > :19:09.adore this recipe, Paul, so I hope you adore this little New Zealand
:19:10. > :19:16.number just as much, back in the studio. Cheers. How are we getting
:19:17. > :19:23.on with that, Angela? That art is good? Now we're talking. And the
:19:24. > :19:29.winds? It's a brilliant match, loads of acidity and slight sweetness,
:19:30. > :19:38.it's such a brilliant match for that stitch. Crisp rich tarte full of
:19:39. > :19:46.flavour. A big fan of that, Galton? I am, it is very feminine and that's
:19:47. > :19:53.a compliment because it's lovely. What does that mean? I'm not
:19:54. > :19:58.entirely sure! Why don't you just tell us what you're going to go
:19:59. > :20:09.before you get into trouble! I'm going to do a stuffed cabbage.
:20:10. > :20:11.Guinea fowl, potatoes, and gravy. Cabbage balls with gravy. That
:20:12. > :20:15.doesn't sound very feminine! If you have a question for today's
:20:16. > :20:28.chefs then call 0330 1231 410. But we need all of your calls by in
:20:29. > :20:32.11am or you can message macro us questions using our hashtag.
:20:33. > :20:35.Let's get a big hit of Mediterranean life from Rick Stein.
:20:36. > :20:38.He's up a mountain in Turkey today and he's about to try
:20:39. > :21:00.I've been invited to a hill farm to visit a family of goat farmers and I
:21:01. > :21:01.think this journey is partly reacquainting myself with flavours
:21:02. > :21:32.past. This cheese is in a goatskin in the
:21:33. > :21:49.market and I didn't have the bottle to try it.
:21:50. > :21:53.About 12 years ago, I first came to Turkey and I went into a market
:21:54. > :21:56.near here and I saw this cheese - it's called Armola cheese -
:21:57. > :21:59.in a goat skin in the market and I just didn't have
:22:00. > :22:06.Basically, they just get some other cheese, some lor, which is like
:22:07. > :22:08.ricotta, and some tulum, which is another goat's cheese.
:22:09. > :22:12.They put it in this bag and they put salt in and then they add milk.
:22:13. > :22:15.And the salt and the cheese all react together and they say
:22:16. > :22:17.the more milk you put in, the more delicious it becomes.
:22:18. > :22:20.And the salt draws the water out and the water comes
:22:21. > :22:23.out through the bag, so the bag is actually essential
:22:24. > :22:27.And gradually, over ten days, it just gets thicker and thicker,
:22:28. > :22:29.until you get this very rich, unctuous-looking cheese.
:22:30. > :22:32.I've actually had a very similar cheese in Greece and it's delicious.
:22:33. > :22:36.I know perfectly well what the film crew are thinking.
:22:37. > :22:38.You can see them working out their excuses
:22:39. > :22:43.I know you don't think it is, but it is!
:22:44. > :22:55.There's no end to Turkish hospitality.
:22:56. > :23:00.Now the ladies are frying off some courgette flowers in batter.
:23:01. > :23:03.I only came here to taste the famous Armola cheese but, instead,
:23:04. > :23:16.This is very nice but I was just thinking, I'm staying in quite
:23:17. > :23:19.a smart hotel and you can get all this food, you know,
:23:20. > :23:26.But having it like this, sitting out here...
:23:27. > :23:28.You know, I really believe where you eat something,
:23:29. > :23:30.the atmosphere around you, actually changes the flavour,
:23:31. > :23:39.And this is just the best little turnovers, the best courgette
:23:40. > :23:41.flowers and the best stuffed vine leaves I've
:23:42. > :24:15.RICK SHOUTS IN TURKISH You have to shout in this country!
:24:16. > :24:18.So, it's time for me to cook now back in my kitchen
:24:19. > :24:23.First of all, I'm just slicing up some lamb's liver and then I'm
:24:24. > :24:26.going to coat it in some spice and a bit of flour.
:24:27. > :24:27.ROLLING THUNDER Listen to that thunder.
:24:28. > :24:31.And then tomorrow, you've got six days of sunshine.
:24:32. > :24:40.So, first of all, we've got some hot red pepper, Aleppo pepper.
:24:41. > :24:43.Then we've got some oregano and we've got a little bit of cumin
:24:44. > :25:01.I feel a bit sort of weird saying the word Aleppo pepper,
:25:02. > :25:10.but it means so much to me because when we filmed in eastern
:25:11. > :25:24.Turkey, on the Syrian border, it's where I really wanted to go.
:25:25. > :25:26.Now, of course, sadly, it's almost completely destroyed
:25:27. > :25:28.and you can't possibly go there, but the name still
:25:29. > :25:35.Just yeast, flour, water, salt and a bit of olive
:25:36. > :25:40.I'm just going to dry fry it in a frying pan and I just find
:25:41. > :25:42.You don't need any elaborate equipment.
:25:43. > :25:49.I mean, I keep some flat-bread dough and if I want a flat bread,
:25:50. > :25:51.out of the fridge, let it get up to room temperature,
:25:52. > :25:54.roll it out and it's done and it always tastes better.
:25:55. > :25:57.You know, you buy packets of flat breads, whether they're called wraps
:25:58. > :26:00.or pide or whatever they're called, they always taste sort
:26:01. > :26:09.Just wait till it puffs up, turn it over and it will be done.
:26:10. > :26:13.So I'm just going to marinade these sliced onions with just some sumac,
:26:14. > :26:16.which is this very sort of lemony spice that the Turkish use
:26:17. > :26:20.It's a very distinctive feature of this dish.
:26:21. > :26:22.So we'll just leave the onions there.
:26:23. > :26:29.Bit of olive oil in the pan, some garlic.
:26:30. > :26:40.And the trick, for me, is to get them very nicely browned
:26:41. > :26:42.on the outside, but just to keep them a little
:26:43. > :26:47.When I say "for me", I think the Turks tend to cook them
:26:48. > :26:50.all the way through, but I like a little bit of pinkness.
:26:51. > :27:10.Not essential, but I like a bit of salad with my liver.
:27:11. > :27:13.Some tomato and most importantly...
:27:14. > :27:41.ROLLING THUNDER Now, where's the ice cold beer?
:27:42. > :27:47.The goats' cheese at the start, of that film did look a little edgey
:27:48. > :27:50.but there are lots of great ones for you to try.
:27:51. > :27:55.feta cheese which can be made from either goat or sheep's milk
:27:56. > :27:59.here now, which I'm going to use to make a pesto to go with a pan
:28:00. > :28:04.fried piece of sea bream, as I know Angela loves her fish.
:28:05. > :28:11.I do. I'm going to cook, this is a piece of sea bream, it will take
:28:12. > :28:15.awhile to cook because contrary to popular belief, fish, if you look
:28:16. > :28:20.after it, especially the piece like this, going to get a nice crispy
:28:21. > :28:27.skin and make sure that it is loved, looked after,... Then it's going to
:28:28. > :28:33.be the ultimate... We're going to cook it. Dusting it with flour, a
:28:34. > :28:38.little bit of oil into a pan that has a low to medium heat, a little
:28:39. > :28:43.pinch of salt because on the flesh side and then skin side down it goes
:28:44. > :28:53.into the pan. Drop it away from you and just hold it in place. Just for
:28:54. > :28:58.this little minute. If you think, it goes into a hot pan and the first
:28:59. > :29:02.thing it does, it curls up. It's a bit like you getting into a hot
:29:03. > :29:06.bath, the first thing you want to do is go like that! And that piece of
:29:07. > :29:11.fish is doing exactly the same thing. So we put it into this pan
:29:12. > :29:14.and on one side of got a bit of lemon and rosemary, that's for
:29:15. > :29:19.flavour, everything we try to do is all about flavour, flavour, flavour.
:29:20. > :29:23.Hold it in space, it's sitting still, it's got used to being in the
:29:24. > :29:29.pan, it just goes, OK, it's all right. Just like you getting in the
:29:30. > :29:35.hot bath. Same thing, the piece of fish, General, slowly going to cook,
:29:36. > :29:45.and then into this we will serve it with a pesto made from Nasser...
:29:46. > :29:49.Salad... Want to put me to work? You just sit there and talk about what's
:29:50. > :29:53.going on in your life. Robot Wars, the BBC series coming back, I
:29:54. > :30:02.remember the first series, a long time ago. 1998? If you Mac it has
:30:03. > :30:06.been off air for 12, 13 years. It had a brief spell on Channel five.
:30:07. > :30:13.Now it is back where it belongs on BBC Two at 8pm on Sunday nights.
:30:14. > :30:18.It's been amazing. And you are presenting it with your co-host.
:30:19. > :30:25.Dara O'Briain. The Irish are taking over the world of robot was!
:30:26. > :30:34.That has been lovely. I did not know Dara before. I had never met him,
:30:35. > :30:39.but my sister rooted out a picture files the backstreet -- backstreet
:30:40. > :30:47.bar in Vicar Street. That was at a gig. He is amazing. It is a great
:30:48. > :30:53.show. What is it about? How does it work? I have seen it a couple of
:30:54. > :30:58.times. It is like a sporting arena, a gladiatorial battle. It is quite
:30:59. > :31:02.gladiatorial. There are very few shows on television where you can
:31:03. > :31:12.really scream and shout at the television. Being for blood, people
:31:13. > :31:28.do not hold back. My favourite thing is that the people who build the
:31:29. > :31:33.robots,... Galton, you strike me as someone who could be one of those
:31:34. > :31:40.people. Are they the sort of people that have shared at the bottom of
:31:41. > :31:45.the garden? Yes. It is carnage, absolute carnage. Remote-control
:31:46. > :31:51.robots. Some people have spent a lot of money on robots. One team spent
:31:52. > :31:55.?25,000 building this machine. It has its own dry ice machine to keep
:31:56. > :32:01.the mortar cools because it is more efficient. You also have teams, like
:32:02. > :32:05.ones in the first episode, who look like they have stumbled into a
:32:06. > :32:13.garden shed and study everything they could find together. That is a
:32:14. > :32:20.bit like Galton's cooking. It is all filmed and finished. Yes, but we are
:32:21. > :32:25.an episode three. Tomorrow we have one of my favourite robots of the
:32:26. > :32:30.whole series, glitter bomb. It is neon pink. It is headed by the
:32:31. > :32:37.wonderful April, who is nine years of age, with her mum and dad. She
:32:38. > :32:43.fires the weapon. She has these giant pink pigtails and she wears a
:32:44. > :32:48.tutu. She is into it. She says that the reason she got involved, the
:32:49. > :32:53.reason she loves robotics, is because it loves -- it allows little
:32:54. > :32:58.girls like hard to make big men cry. I will watch that tomorrow. There is
:32:59. > :33:03.a real feel-good factor. My favourite thing is that these
:33:04. > :33:07.wonderful, sweet, creative people build these machines. They help each
:33:08. > :33:12.other when things go wrong, then they get into the arena and it is a
:33:13. > :33:19.eye of the Tiger. No friendships any more. They want to destroy ?25,000
:33:20. > :33:26.of someone else's robot. Yes, they do it gleefully. There are house
:33:27. > :33:31.robots? Yes, Matilda and Sir Killalot. Do they just take out any
:33:32. > :33:43.robots at is in the way? The kind of act as health and safety and away.
:33:44. > :33:46.If things go badly wrong, the house robots will take everything down.
:33:47. > :33:48.They act as the guardians of the layer. They put manners on people,
:33:49. > :33:52.but they are also there to damage the robots when they see fit. Let's
:33:53. > :33:57.say you're up against a competitor who you say you're not well equipped
:33:58. > :34:05.to go up against, depending on the weapon. They have weapons as well?
:34:06. > :34:09.Yes, the robots have weapons. Spinners, flippers, they were
:34:10. > :34:13.classic back in the day. There are more spinners in this and they
:34:14. > :34:19.basically ripped through metal. It sounds like mayhem. It is, but some
:34:20. > :34:23.of the robots will feed the other robots to the house robots. They
:34:24. > :34:28.will make short work of them. Have you tried to make a robot yourself?
:34:29. > :34:39.Not yet, but there is a wooden robots and tomorrow's show, and I
:34:40. > :34:42.think I could give that a shot. Making one from which? It sounds
:34:43. > :34:47.like DIY. Galton is the man. Going back, what are the black things that
:34:48. > :34:51.you put in their? The fish is cooking slowly in the pan. In the
:34:52. > :34:57.other and I have put some red onions that I have cut into quarters,
:34:58. > :35:04.drizzled with oil. Cook them till they go caramelised. A little bit
:35:05. > :35:10.like Paul's shallots. Then there is bread, split into cretins. It is in
:35:11. > :35:16.the oven. This is a heritage tomato salad. Lots of different tomatoes
:35:17. > :35:21.around, full of flavour, lots of different varieties. I think this is
:35:22. > :35:26.a red or black zebra. Standard red tomatoes, cherries. They all give
:35:27. > :35:31.different balance. The most important thing is to serve at room
:35:32. > :35:37.temperature. If they are cold, they are not sweet enough. It does not
:35:38. > :35:43.taste nice. Room temperature tomatoes are the best. To serve with
:35:44. > :35:48.this, I will make a little pesto. This is a posh tomato and onion
:35:49. > :35:53.salad. Chives, spring onions, and a pinch of salt. The salt is
:35:54. > :35:58.important. The salt draws the moisture. All of the flavours
:35:59. > :36:03.combine and mix together and it will be really nice. N'zi, feta cheese,
:36:04. > :36:14.pine nuts, grated garlic. Do you know what these are? I do not. They
:36:15. > :36:19.are nasturtium leaves. Gorgeous. They are fantastic, really peppery.
:36:20. > :36:22.Kind of like a rocket. Yes, quite often they have been fashionable to
:36:23. > :36:27.use and restaurants. We do not use them any more. We grow them in the
:36:28. > :36:33.car park. You see them everywhere and restaurants. The best thing to
:36:34. > :36:37.do for me is to make a pesto. Instead of Parmesan and basil, we
:36:38. > :36:45.have the nasturtium leaves and feta cheese. I will blind it altogether.
:36:46. > :36:52.It is quite a course pesto. You did not rose the pine nuts? I did not.
:36:53. > :37:00.Is that intentional? No, I just went for it. Straight in. I will make
:37:01. > :37:05.some of the warned onions into the salad. They still stay nice and
:37:06. > :37:10.warm. The warmth goes into the salad and it helps to wilt be to matters,
:37:11. > :37:17.all of those flavours, they mix together lovely. These croutons have
:37:18. > :37:21.gone crunchy. This is like a classic Italian dish, panzanella. They use
:37:22. > :37:28.stale bread and mix it with to matters. I will mix together with a
:37:29. > :37:34.spoonful the pesto. Lots of players going on. Does this have to be serve
:37:35. > :37:38.straightaway? Sometimes I have had panzanella where the tomato juice
:37:39. > :37:43.makes the bright soggy, or is that a winner? That is the whole point.
:37:44. > :37:49.This can be served when you want. It is one of those salads that you can
:37:50. > :37:55.leave. To go with that, fish. It is cooked mostly, 90% on one side. I am
:37:56. > :38:01.comfortable it is not going to be burnt. Look at that, beautiful.
:38:02. > :38:09.Crispy, lovely flavours from the skin. We are looking for texture.
:38:10. > :38:15.Some butter. We are all missing James Martin. That is a James Martin
:38:16. > :38:21.knob of butter. It is a proper size, like he would say. You read the
:38:22. > :38:26.skin. That is the whole point. The skin will be crispy. It gives
:38:27. > :38:33.texture to the dish. I will based on the top of the fish. That stays
:38:34. > :38:38.crispy because we have tasted it. The rosemary and lemon is
:38:39. > :38:44.underneath. Do not eat bad but it infuses flavour into the fish. It is
:38:45. > :38:50.like a fantastic, crunchy piece of cardboard. A bit more pesto on the
:38:51. > :38:54.top. We will garnish that with a couple of the nasturtium leaves.
:38:55. > :39:05.That is a very simple, very tasty salad. Get in there and have a try.
:39:06. > :39:09.Let me know what you think. I think I'm going to like it. It will be
:39:10. > :39:19.awkward if I do not. I am joking. I like everything. I am not fussy.
:39:20. > :39:23.That is not hefty, like lamb. No. Irish people, you're taught to eat
:39:24. > :39:29.what is in front of you. We will remember that if you do get food
:39:30. > :39:37.hell. Did anyone understand what that was? Was that nice? I said, I
:39:38. > :39:39.am not going to smile. Fantastic. We will take that as a positive.
:39:40. > :39:42.So what will I be making for Angela at the end of the show?
:39:43. > :39:47.The lobster is added to a sauce made from onions, garlic, ginger,
:39:48. > :39:49.I'll add chilli, curry powder and turmeric.
:39:50. > :39:51.It's finished with desiccated coconut, pickled chilli
:39:52. > :39:53.and served with spinach and curried cauliflower.
:39:54. > :39:56.Or it could be food hell, lamb and I'm using lamb mince.
:39:57. > :40:00.The lamb is roasted first then I'll add onion, cinnamon, garlic,
:40:01. > :40:04.fennel seeds, celery, Worcestershire sauce and beef stock.
:40:05. > :40:07.I'll toss in some merguez sausages then top it all with a blue
:40:08. > :40:11.As usual, it's down to the guests in the studio and a few
:40:12. > :40:22.You can see the result at the end of the show.
:40:23. > :40:24.Now let's take a trip to China and go exploring
:40:25. > :40:29.Ching is in a mountain village today but we start off with a whizz around
:40:30. > :40:46.Like many villages across the country, Chuandixia has
:40:47. > :40:51.seen most of the younger generation up sticks.
:40:52. > :40:54.30 years ago, just one in five people lived in urban areas.
:40:55. > :40:56.Now, half of the country's population are city dwellers.
:40:57. > :40:59.It's been the biggest migration in history.
:41:00. > :41:03.It sprawls for over ten times the size of London
:41:04. > :41:09.I'm meeting up with my friend, and food writer, Hong Ying,
:41:10. > :41:11.a country girl who now lives in the chic district
:41:12. > :41:19.This is her local market, where we're shopping for dinner.
:41:20. > :41:28.It's an interesting mix of Western imports.
:41:29. > :41:33.Look what they have here, Brussels sprouts.
:41:34. > :41:35.And Chinese favourites - eels, pig trotters
:41:36. > :41:52.When China opened up, Hong Ying moved abroad and became
:41:53. > :41:54.a successful food and fiction writer.
:41:55. > :41:58.She returned to Beijing ten years ago.
:41:59. > :42:02.For dinner, we're cooking two dishes starting with the chicken wings.
:42:03. > :42:04.Now, what I'm making here is just your sea salt
:42:05. > :42:09.I think five spice is a great seasoning.
:42:10. > :42:17.It comes ready mixed and is a blend of cinnamon,
:42:18. > :42:20.cloves, star anise, fennel and Sichuan peppercorns.
:42:21. > :42:22.Then throw it in the oven, that's how simple it is.
:42:23. > :42:29.The chicken needs to bake for 30 minutes.
:42:30. > :42:32.To go with it I'm making a side dish from the staple of Beijing cooking,
:42:33. > :42:34.cabbage, which saw people through the hard times.
:42:35. > :42:37.They think cabbage is a homage to Beijing.
:42:38. > :42:40.I'm going to stir fry it with this lovely dried shrimp.
:42:41. > :42:52.Into the wok go some garlic, then the shrimp and the cabbage.
:42:53. > :42:56.It's the smell of real Chinese cooking.
:42:57. > :42:59.Now I usually add rice wine, but none at hand, I'm winging it.
:43:00. > :43:14.I'm blanching the cucumber flowers we bought in the market
:43:15. > :43:23.Then I give them a minute in the wok.
:43:24. > :43:33.the chicken wings are golden brown and crispy.
:43:34. > :43:35.I'm finishing them off in the wok with garlic and spring onions.
:43:36. > :43:40.When you cook it like more than once you have different layers of flavour
:43:41. > :43:42.Remember Chinese cooking is about layers, it's not
:43:43. > :44:07.I learned something from you today.
:44:08. > :44:30.I'm up early to join my homestay host, Mrs Han,
:44:31. > :44:39.It's Tong Dan Bing, spring onion flatbread.
:44:40. > :44:42.My mother taught me how to make them but I'm pretty sure Mrs Han has her
:44:43. > :44:51.The way I was taught is you put a layer of spring onion, oil,
:44:52. > :44:53.then you fold it like a pastry almost like a pastry.
:44:54. > :45:03.She cuts it like a cake and then she folds it back on itself
:45:04. > :45:06.in like a clockwise direction and then she kneads it again.
:45:07. > :45:19.It means it has these stretchy kind of layers.
:45:20. > :45:33.She has to cook it until the dough is cooked through.
:45:34. > :45:44.we have a thin layer of, um...egg, beaten egg,
:45:45. > :45:47.like a crepe that we put on top and we roll it.
:45:48. > :45:50.That's how I'm used to eating it but she's going to be serving
:45:51. > :45:55.I haven't tried it with boiled eggs before.
:45:56. > :45:58.I'm going to risk rocking the boat here and make my crepe version too.
:45:59. > :46:08.With the wok on a medium heat, add the beaten egg mixture,
:46:09. > :46:12.swirl it around so it coats the wok and creates a thin egg crepe.
:46:13. > :46:15.Once it's cooked on one side, flip it over and cook
:46:16. > :46:30.This is how we'd have it normally in Taiwan.
:46:31. > :46:34.Tong Dan Bing, with an egg, like that.
:46:35. > :46:45.This is how we would serve it in Taiwan.
:46:46. > :46:52.To accompany our two different versions of the flatbreads,
:46:53. > :47:01.Because we're in the north of China, they don't really grow rice here,
:47:02. > :47:02.so instead they have sweetcorn porridge.
:47:03. > :47:05.You know, it's got a wonderful, smoky flavour to this.
:47:06. > :47:39.She said everyone has their own way of cooking and their own style.
:47:40. > :47:41.There'll be more from Ching and Ken on next week's show.
:47:42. > :47:44.Still to come this morning, James Martin is at home
:47:45. > :47:48.He's getting ahead with a classic chicken chasseur which he's serving
:47:49. > :48:03.The Olympics may have officially started, but not
:48:04. > :48:12.they are on the much more EGG-citing contest between Paul
:48:13. > :48:14.and Galton in today's Saturday Kitchen omelette challenge.
:48:15. > :48:17.Can either of them leave us SHELL-shocked by CRACK-ing that
:48:18. > :48:19.world record time of 14.76 seconds set by Theo Randall?
:48:20. > :48:30.Just don't EGGS-pect any medals, boys!
:48:31. > :48:34.And will Angela be facing food heaven, Sri Lankan lobster curry,
:48:35. > :48:37.or food hell, slow roasted minced lamb with a blue cheese topping?
:48:38. > :48:45.You can see what she gets at the end of the show.
:48:46. > :48:57.OK, Galton, what have you got? We are doing the guinea fowl choux
:48:58. > :49:04.farci. We'll be using this cabbage. Not the outer leaves, they are quite
:49:05. > :49:10.bitter. Services like sausage meat stuffed and wrapped and then cooked.
:49:11. > :49:18.I'm just taking a couple of leaves and putting them into boiling salted
:49:19. > :49:34.water. Spider lazing! Is it because when you turned up you found this
:49:35. > :49:41.spider spiraliser under the counter? We do a lot of spiralising.
:49:42. > :49:46.Spiralising, top and tail, you go through this lovely bit of kit. You
:49:47. > :49:54.do that. You need to get on with that. It's great, Paul is sitting
:49:55. > :50:01.there going, what is Galton's did, what's he doing! You can do this as
:50:02. > :50:05.a garnish on the side of a main course. So basically you and Paul
:50:06. > :50:11.have turned up with half dishes. Couldn't get it all on the plane,
:50:12. > :50:22.Paul? Too many pairs of shoes in your bag! That was true, actually!
:50:23. > :50:26.In there is the mix. The pate is Dijon mustard, soft herbs and
:50:27. > :50:31.seasoning, exits together, this is like a posh sausage meat. I do like
:50:32. > :50:37.guinea fowl. You could do it with chicken leg, it's a way to use the
:50:38. > :50:44.legs. In here, the cabbage leaves are blanching and a soft, yes? Until
:50:45. > :50:53.they are soft. Until they are cooked. Don't lose the colour! Yes,
:50:54. > :51:03.chef! As I am saying yes, chav, that's a new show. We competed in
:51:04. > :51:17.it. He did, it's a new show for BBC One. - Yes Chef. Paul seems happy to
:51:18. > :51:26.talk about it, you don't. Because I didn't win! He might have won, we
:51:27. > :51:34.don't know! Do we, Galton? I could have one! Get back onto this. It
:51:35. > :51:41.starts on fifth September, maybe by the time it gets shown you might
:51:42. > :51:49.have won! I might have won! Now I want to talk about this, roasted
:51:50. > :51:54.shallots. In the skin. Roast them in the oven with a bit of olive oil and
:51:55. > :52:07.a bit of time and roast them until they are very soft. -- thyme. Why do
:52:08. > :52:13.you roast them with the skin on? Because they slipped out and I could
:52:14. > :52:17.not be bothered to take them out! No, it does improve the flavour.
:52:18. > :52:25.Skin gives it a deeper, darker taste. Will you turn that machine
:52:26. > :52:36.off? Yes I will. And skins give colour. They do. Originally onion
:52:37. > :52:43.and shallot skins were used for clothes dying. Weren't you in the
:52:44. > :52:48.world of fashion, Angela? You hosted the London fashion awards? London
:52:49. > :52:55.Fashion Week and, yes, I have done for a few years. Galton is very
:52:56. > :53:03.interested in fashion! Show them your socks! I can't do that! A lot
:53:04. > :53:07.of tweets have said that people are missing your jumper, Galton. He is
:53:08. > :53:13.famous for wearing pastel coloured jumpers. They are not your normal
:53:14. > :53:25.once! I have got a bit of class about me! Anyway, back onto this!
:53:26. > :53:32.The filling goes into a cabbage leaf, onto a piece of clingfilm. The
:53:33. > :53:39.cooked cabbage. Bring it up like a balloon and tie it. Traditionally
:53:40. > :53:46.these would then be also wrapped in the lining of the pig's stomach.
:53:47. > :53:52.Sounds horrible but it is lovely. Flavourless. But you are not doing
:53:53. > :53:57.that. No, because you can make them in advance. Is this also because you
:53:58. > :54:05.can't be bothered! LAUGHTER
:54:06. > :54:14.It is not that at all! It's to do with, this is a light starter. It
:54:15. > :54:24.doesn't need another meat element to it, it just is a light lovely
:54:25. > :54:32.starter to have. Feminine, almost? Don't get me...! These are shallots
:54:33. > :54:41.rupee would raid, these are the mushrooms coming into season right
:54:42. > :54:47.now. -- shallots pureed. Like everything out of Norfolk, it is the
:54:48. > :54:51.best. You spent a lot of time there. One thing I liked on my day off,
:54:52. > :54:57.walking in the woods with the dogs, these mushrooms. Are these from
:54:58. > :55:01.Norfolk? , No. LAUGHTER
:55:02. > :55:08.I could buy and tell you they are but they are not. This is going
:55:09. > :55:15.tremendously well! I could live and tell you that they are, but they are
:55:16. > :55:20.not. -- I could lie. We are very close to getting this ready. And the
:55:21. > :55:27.guinea fowl, is that from Norfolk? Are you a fan of guinea fowl? I am.
:55:28. > :55:33.If you are making this at home you can take the choux farci out with a
:55:34. > :55:37.spoon rather than putting your fingers in boiling water. If you
:55:38. > :55:43.have been cooking for as long as Galton no problem. I don't know
:55:44. > :55:50.whether to take that as a compliment, Tom! It means you are
:55:51. > :56:07.well trained, Galton! We are almost ready to serve. Spiralised crispy
:56:08. > :56:13.potato. That is the shallots puree. What was wrong with the one I
:56:14. > :56:19.blended? Not a lot wrong with that. Fried in a little bit of oil and
:56:20. > :56:31.butter, seasoned, putting any herbs in with them? You can if you want
:56:32. > :56:41.to, although we have herbs in the farce. You did it in rehearsal! Did
:56:42. > :56:54.I? This is going to be beautiful. Thank you, my man. A few chides,
:56:55. > :57:03.crispy potato, choux farci, he's been calling it gravy all morning
:57:04. > :57:08.and now he calls it jus. And this is made from a reduced chicken stock or
:57:09. > :57:16.guinea fowl bones, one of the to. And that is the finished dish. OK,
:57:17. > :57:27.Galton, remind us what it is? That is the choux farci guinea fowl, with
:57:28. > :57:35.spiralised potato and vegetables. That spring is over. Mate, you are
:57:36. > :57:40.in for a treat, I think! Look, it is beautiful. It's very pretty, fair
:57:41. > :57:48.play, Galton, it is a very pretty dish. Get tasting. Loads of flavours
:57:49. > :57:55.going on, tell us what you think. I can't elegantly eat, it is straight
:57:56. > :58:04.down the hash. Dashed in the hatch. Like posh sausage. Lets see what
:58:05. > :58:23.wine Jane has chosen to go with Galton's guinea fowl.
:58:24. > :58:28.Golden's gorgeous guinea fowl is packed with flavour and tarragon.
:58:29. > :58:34.With its classic recipe I'm heading to France. Now this is good value,
:58:35. > :58:38.unorthodox light blend from the south is definitely worth a punt.
:58:39. > :58:43.However, when I made this recipe last weekend there was one
:58:44. > :58:47.outstanding match which is also from France, but from a region that is
:58:48. > :58:52.more famous and further north, Burgundy. I have chosen a Petit
:58:53. > :58:56.Chablis 2015. A wine with the elegance written all over it. Petit
:58:57. > :59:01.Chablis can sometimes get a bad reputation as a wine because it is
:59:02. > :59:05.that the lowest rung of the quality ladder in that region. But don't let
:59:06. > :59:10.it put you off, there are some great wines found at this level and some
:59:11. > :59:15.real bargains as well. And with this being Chablis it is made purely from
:59:16. > :59:21.Chardonnay and it has that classic lemon and cashew nuts aroma. The
:59:22. > :59:34.creamy texture but zesty flavour of this works one with the shallot
:59:35. > :59:38.Petit Chablis and the weight of flavour is brilliant for matching
:59:39. > :59:43.the guinea fowl. Galton, this is a classy wine for your very classy
:59:44. > :59:48.recipe. Cheers! Fantastic. Guys, what do you think of those wines,
:59:49. > :59:52.happy? Good match? Goes well with posh sausage?
:59:53. > :00:03.LAUGHTER That's dish is beautiful.
:00:04. > :00:05.Now let's get a taste of Britain from Brian Turner
:00:06. > :00:09.They're in Devon today and there's two essential British summer
:00:10. > :00:20.ingredients on the menu, fresh crab and plenty of rain!
:00:21. > :00:23.The nautical town of Dartmouth dates back to 1147 when it was used
:00:24. > :00:43.Nowadays, it's big on tourism and even bigger on fishing.
:00:44. > :00:45.There's nothing better than freshly caught British seafood.
:00:46. > :00:48.I can't possibly come to Dartmouth without getting my hands on some
:00:49. > :00:51.fresh Devonshire crab and Alan Steer is just the man to help me.
:00:52. > :00:53.Looks like a busy stretch of water out
:00:54. > :00:57.These just look magnificent, lovely crabs.
:00:58. > :01:02.I started with my father probably when I was about five years old.
:01:03. > :01:05.Started on the shore just working in the small boat, messing around.
:01:06. > :01:09.As soon as I left school, started on the boat.
:01:10. > :01:12.Was your dad doing it for a long time before that and his dad?
:01:13. > :01:22.We put the pots down and we let them fish for a day and then we go back
:01:23. > :01:25.the following day and pick them up, empty them and re-bait them.
:01:26. > :01:28.So, it's an every other day sort of season for us.
:01:29. > :01:32.We really like red gurnard, it's one of our favourite baits.
:01:33. > :01:37.This is the problem, our bait prices are going through the roof
:01:38. > :01:38.because they're getting popular to eat.
:01:39. > :01:42.You mean these are kind of gourmet crabs, they'll only
:01:43. > :01:47.So what's it about this part of the world that makes these
:01:48. > :01:50.It was one of the birthplaces of the crab fishing, really,
:01:51. > :01:53.it's been going on down here since the Domesday Book.
:01:54. > :01:54.And it's the clean, deep waters, really.
:01:55. > :01:56.Relatively warm for around the British Isles,
:01:57. > :02:07.That's why the crabs like it and they grow to such decent sizes.
:02:08. > :02:12.Here you are Janet, I'll give you that one to hold.
:02:13. > :02:19.If you put your hand in here they automatically close
:02:20. > :02:21.round, so it's probably not best to do that.
:02:22. > :02:23.If you put it in here, they'll trap your thumbs
:02:24. > :02:26.Hold them by the back, you're absolutely fine.
:02:27. > :02:32.The easiest way is looking at the bottom of these crabs.
:02:33. > :02:35.The male has a very narrow flap on the abdomen here.
:02:36. > :02:38.The female has this great big wide flap.
:02:39. > :02:40.This is for carrying eggs when she's breeding.
:02:41. > :02:43.This flap opens right up and gets full of orange eggs,
:02:44. > :02:55.So we're obviously going to cook with these if we may,
:02:56. > :02:58.but I'm going to keep it simple, so perhaps you can boil a couple
:02:59. > :03:04.No problem at all, we can sort that out for you, Brian.
:03:05. > :03:08.I want to prepare something that really sums up the sea.
:03:09. > :03:11.It's a classic recipe but with a bit of a Dartmouth twist.
:03:12. > :03:13.It's a good job I packed my sea legs, it's getting
:03:14. > :03:16.A life on the ocean wave, my dear.
:03:17. > :03:21.I'm just trying to maintain my balance.
:03:22. > :03:24.Look, what I'm going to do is something simple,
:03:25. > :03:28.A crab cocktail, just like a prawn cocktail.
:03:29. > :03:31.But I'm going to show you how to properly do it,
:03:32. > :03:42.Fantastic, I'm going to leave that for a second, all right?
:03:43. > :03:45.I'll show you what I've got in a minute, but the first
:03:46. > :03:48.thing we need to do, we need to make the two sauces
:03:49. > :03:50.to make this wonderful crab cocktail.
:03:51. > :03:51.So, a bit of mustard goes in there.
:03:52. > :03:57.Or lemon juice, anything in the citric works well there.
:03:58. > :04:06.A bit of sea salt, a bit of pepper and give that a whirl round.
:04:07. > :04:08.So we've got that one ready to go, that's fine.
:04:09. > :04:11.Then, of course, we want to make this very famous Marie Rose sauce.
:04:12. > :04:13.Now everybody makes it with just the tomato sauce,
:04:14. > :04:21.We're going to put a little bit more than that in there.
:04:22. > :04:23.So what we do, is we put the mayonnaise...
:04:24. > :04:25.You don't have to make your own mayonnaise,
:04:26. > :04:31.As much tomato as you want, that suits you.
:04:32. > :04:33.Tomato ketchup, it's traditional.
:04:34. > :04:38.However, I think it deserves just that little bit more now.
:04:39. > :04:40.So, I'm going to put some horseradish in there.
:04:41. > :04:54.What I want to do now, just quickly, is take some
:04:55. > :04:57.of the brown and put it into the Marie Rose sauce, yeah.
:04:58. > :04:59.So that just makes it a different sauce again,
:05:00. > :05:23.So if it's too thick, you put a bit more brandy
:05:24. > :05:27.But only if you tell people that they're going to get it.
:05:28. > :05:31.I've got some lettuce here, some little gem
:05:32. > :05:39.I'm just going to cut a nice little dice of avocado pear.
:05:40. > :05:41.Now, I think the real problem with this, is that people don't
:05:42. > :05:45.So if we put a bit of vinaigrette in there.
:05:46. > :05:49.A little bit of salt, a bit of pepper.
:05:50. > :05:50.And I've got under here two nice...
:05:51. > :06:00.Presentation just elevates the whole thing up.
:06:01. > :06:05.As much or as little as you want but it's dressed, that's the secret.
:06:06. > :06:08.Yeah, there's nothing worse than a load of old dried leaves down
:06:09. > :06:13.But do you remember in the '60s, when it used to be the favourite
:06:14. > :06:15.dish of everybody, it was never seasoned at all?
:06:16. > :06:18.So I'm going to take my crab meat now, as much or as
:06:19. > :06:22.I'm going to put a little bit of sauce in there.
:06:23. > :06:25.Now the nice thing about this sauce is it's got a secret ingredient -
:06:26. > :06:32...that I hadn't expected to put in there.
:06:33. > :06:38.If you've got time to let that sit for five or ten
:06:39. > :06:40.minutes so much the better, so the whole thing marinades
:06:41. > :06:42.and the flavours then become really quite prominent.
:06:43. > :06:45.I'm going to put a bit of sauce on top.
:06:46. > :06:50.Remember, we've got that brown crab meat in there.
:06:51. > :07:07.And I've got pea shoots over here just to make that little
:07:08. > :07:15.That's what I call a real crab cocktail, thanks to you, Alan.
:07:16. > :07:35.Right, it's time to answer a few of your foodie questions.
:07:36. > :07:38.Each caller will also help us decide what Angela will eat
:07:39. > :07:54.I think it is Russell from Buckinghamshire. Russell is not
:07:55. > :08:03.there. Nicola from Glasgow, what is your question? I have some frozen
:08:04. > :08:07.cod steaks in the freezer. I am having some friends around for
:08:08. > :08:13.lunch. I would like a nice recipe for it. I would get your cod steaks,
:08:14. > :08:16.salt and likely because they have been in the freezer so they will
:08:17. > :08:23.have water content in them, the salt will withdraw the moisture. Get some
:08:24. > :08:29.jacket potatoes on a bed of salt in the oven, get them soft, skip out
:08:30. > :08:33.the potato, big record in the oven. No messing around. Bind the cod
:08:34. > :08:43.flaked through the potato. Chives and spring onions. How long would I
:08:44. > :08:51.cook that in the oven for? The cod steaks? 45 minutes, have the oven on
:08:52. > :08:56.160. From frozen beef roasted? Defrost it. You have got to salt
:08:57. > :09:00.them to get the moisture road. You've got to get them out of the
:09:01. > :09:07.freezer pretty soon. Get them out, get them out. Which dish would you
:09:08. > :09:14.like to Angela have? It would have to be hell. I am a lamb fanatic.
:09:15. > :09:19.Next, we are going to Warrington. What would you like to see? I have
:09:20. > :09:26.got to meet mincer and sausage maker. I would like a nice easy
:09:27. > :09:31.recipe to start with. If you have got your own skins, the skins you
:09:32. > :09:37.make the sausages with, that is even better. I would use shoulder or
:09:38. > :09:48.belly of pork. Get your bitch Team NZ and put it in a bowl and add some
:09:49. > :09:58.soft herbs. Carrigan, chives. -- ask your bitch to mince the pork.
:09:59. > :10:04.Different flavours? Yes, I would use shoulder. A little bit of pork in
:10:05. > :10:12.there as well. Flavours like merguez. Some nice cinnamon. A nice
:10:13. > :10:19.spicy lamb sausage makes. And then in the good skins, like Galton says.
:10:20. > :10:27.Does that sound nice? Brilliant, thank you. Would you like to see
:10:28. > :10:37.heaven or hell? Food hell. Russell, are you back on the line? Yes, I am
:10:38. > :10:42.back. How do I get a flavour into port, to make the skin crispy? One
:10:43. > :10:49.of my favourite Sunday lunch things at home, study it with garlic, lemon
:10:50. > :10:55.and thyme. Just with your hand and cold water. Do the crackling with
:10:56. > :11:01.that. Into a hot oven with sea salt over it, or table salt. Roasted
:11:02. > :11:07.fryer 90 minutes. If it is from the right end, roasted on the bone, and
:11:08. > :11:14.let it rest, beautiful. Crispy crackling every time? Yes. How does
:11:15. > :11:17.that sound? Grade. Heaven or hell? Definitely heaven.
:11:18. > :11:37.Angela, in the spirit of Robot Wars, it's a battle between
:11:38. > :11:49.You're on a mission to win? We want to get up there. You're already
:11:50. > :11:54.there and 16 seconds. It looks like you have been sent back from the
:11:55. > :12:04.future. Le Carillon you look. You look about 14. When was that? 1986,
:12:05. > :12:09.that picture. That is Bobby Ewing from Dallas. Yes. On a pumpkin.
:12:10. > :12:13.You must use three eggs, plus anything else in front
:12:14. > :12:17.of you to make the omelettes as tasty as possible.
:12:18. > :12:34.Are you ready? The clock is on the screen. Your time starts now.
:12:35. > :12:59.Well... Can I just point out, most of the egg, moves that, it was a
:13:00. > :13:04.three egg omelette,. This is a brand-new hog. We have reinvested
:13:05. > :13:08.the money in flights from Cornwall and new hobs. You treat it like
:13:09. > :13:13.this. I am not even going to taste that. There is only one egg. I have
:13:14. > :13:23.been used to making my five-month-old girl food. I do not
:13:24. > :13:30.think that is a great omelette. Straightaway, I am not going to try
:13:31. > :13:41.it. Galton, you cannot deny that is good. There is not much more runny
:13:42. > :13:58.plate. Galton, your time... What was it? 11.6 seconds. Did he officially
:13:59. > :14:06.cheat? He actually did not. I am getting the word from upstairs that
:14:07. > :14:18.you were an official cheat. How? Do you know what, I am overruling. You
:14:19. > :14:22.are going there. Your little pumpkin face can go here. Are you ready for
:14:23. > :14:40.this? # Here come the robots. Paul, your
:14:41. > :14:44.time was 10.7. That is only one third of a omelette. If you had to
:14:45. > :14:47.did it would have been over 30 seconds. That is going in the
:14:48. > :14:53.rubbish bin. Get your helmet on. So will Angela get food heaven,
:14:54. > :14:55.Sri Lankan style lobster curry with curried cauliflower,
:14:56. > :14:57.or food hell, slow roasted minced We'll work out the result whilst
:14:58. > :15:02.you get a recipe from James Martin. He's planning for a dinner party
:15:03. > :15:05.today and he's got a recipe you can I'll be round about 7 o'clock,
:15:06. > :15:23.chef, if you're watching! For me, the French bistro favourite
:15:24. > :15:25.chicken chasseur is one of the tastiest reheatable
:15:26. > :15:27.dishes out there. The simple combination of mushrooms,
:15:28. > :15:29.bacon, wine and herbs makes one of the most flavoursome
:15:30. > :15:36.chicken dishes going. I've already jointed a chicken
:15:37. > :15:38.into eight pieces ready for the pot. And what this flour is going to do
:15:39. > :15:45.is help brown it but most of all, You want a light dusting,
:15:46. > :15:51.and that is a light dusting. Grab some oil and then
:15:52. > :15:56.we start to seal this. Now, it's important to seal it
:15:57. > :16:02.in batches because you want it it's basically just going to stew
:16:03. > :16:10.so put in four pieces first. What you want to do is just leave it
:16:11. > :16:13.to get some nice colour. So with our bacon we just
:16:14. > :16:17.want to cut this into lardons. Now, I'm using back bacon
:16:18. > :16:20.but you can use streaky. This isn't sort of a fancy dish,
:16:21. > :16:25.it's a rustic French classic. So you've got the bacon and now
:16:26. > :16:28.we just chop up the shallots. If you've got small onions,
:16:29. > :16:31.you can just actually just So once you've got the chicken
:16:32. > :16:39.nicely sealed like this, we can then concentrate
:16:40. > :16:41.on what is left in this pan. Now, these are all the juices
:16:42. > :16:43.from the chicken. You want to get a little bit
:16:44. > :16:50.of colour on it, start So once you've got the bacon frying,
:16:51. > :16:57.now we put in our shallots. And now we can throw
:16:58. > :16:59.in our mushrooms. Now, I'm going to use little
:17:00. > :17:01.brown cap mushrooms. When you cut them up too small
:17:02. > :17:05.they sort of disintegrate. An important ingredient in this,
:17:06. > :17:09.and you must put it in at the beginning of the cooking
:17:10. > :17:12.process, is tomato puree. If you put it in at the end
:17:13. > :17:16.of cooking you can really taste this And as you seal it around
:17:17. > :17:20.in the pan like this, it actually starts to cook that
:17:21. > :17:23.flavour out and the bitterness And then deglaze it with some white
:17:24. > :17:28.wine, good quality white wine, of course, means that you can
:17:29. > :17:36.put a glass in here... ...and a glass in a glass
:17:37. > :17:38.while it's cooking. Now, we need to reduce this down
:17:39. > :17:45.for about 30 seconds. And then we add really good quality
:17:46. > :17:48.stock and for this use You can get away by using beef
:17:49. > :17:53.stock as well. And while that's coming to the boil,
:17:54. > :17:57.we can pop our chicken back in. Now, what you don't want to do
:17:58. > :18:00.is add too much stock because there is a lot of liquid
:18:01. > :18:04.that comes out of chicken. And then one final ingredient before
:18:05. > :18:07.we leave it alone is fresh tarragon. The perfect combination
:18:08. > :18:09.to go with chicken. And for that really,
:18:10. > :18:11.you want to put half We're just going to gently simmer
:18:12. > :18:19.that for about 30 to 40 minutes which gives enough time
:18:20. > :18:24.to prep our potatoes for our mash. It's not until you actually work
:18:25. > :18:29.in a commercial restaurant where you actually begin
:18:30. > :18:34.to understand about preparing it now and eating it later and mashed
:18:35. > :18:36.potato is one of those things. It will actually keep in the fridge
:18:37. > :18:40.for a couple of days. So it's a bit like Christmas lunch
:18:41. > :18:46.where I used to watch my mum stressing with pans
:18:47. > :18:51.of stuff boiling everywhere. I don't think I've ever met anybody
:18:52. > :18:54.who doesn't like mash. If you run some quality boiled
:18:55. > :19:04.spuds through a ricer, add a knob of butter and maybe some
:19:05. > :19:07.cream, you've made one of the tastiest side dishes
:19:08. > :19:10.going in no time at all. And that mashed potato,
:19:11. > :19:11.that is delicious. If I'm reheating a dish like this,
:19:12. > :19:14.I always hold some of the fresher ingredients back so they retain
:19:15. > :19:17.some of their texture Do the main prep in advance,
:19:18. > :19:22.then on the day add some skinned and deseeded diced tomatoes, along
:19:23. > :19:24.with some roughly chopped parsley, a handful of tarragon and simmer it
:19:25. > :19:27.for 20 minutes and And then all you need to do now
:19:28. > :19:32.is serve it. You've got all that amazing
:19:33. > :19:35.flavour of tomatoes, tarragon, mushrooms
:19:36. > :19:38.and bacon, which is a real It's kind of the perfect dish
:19:39. > :19:47.for sort of prep now, eat later. The simple but quality ingredients
:19:48. > :19:55.used in retro dishes like chicken chasseur means it tastes as good
:19:56. > :20:06.today as it did years ago. Right, it's time to find out
:20:07. > :20:16.whether Angela is facing food Lobster or lamb, which do you think
:20:17. > :20:28.it will be? I have a feeling it will be lobster. The callers voted 2-1 in
:20:29. > :20:32.favour of lamb but the chefs say they have taken a shine to you and
:20:33. > :20:36.they have both voted for lobster! So let's clear the lamb away and get it
:20:37. > :20:42.out of Angela's I lamb, she does not want to see lamb again. Paul, you
:20:43. > :20:48.will do the cheese with a cauliflower, I'm going to make the
:20:49. > :20:52.sauce. This is a Sri Lankan style curry, very simple. We will make the
:20:53. > :20:57.sauce and then the lobsters will go into that of the last minute. These
:20:58. > :21:01.lobsters are precooked. They have been steamed, or blanched, and
:21:02. > :21:08.Galton is just going to take the meat out of the shell. Want to
:21:09. > :21:13.explain her to do this? Take off the heads, they twist off very easily,
:21:14. > :21:18.and squeeze the shell or use a pair of scissors but are few seem today I
:21:19. > :21:25.use my hands on everything! Including boiling water! It worked
:21:26. > :21:34.in the omelette challenge! If your Mac can I do anything? I feel a
:21:35. > :21:39.lazy. You can help Galton. You can use that rolling pin, Angela, to
:21:40. > :21:45.bash the clause. Don't worry about that, once it is overcooked, it goes
:21:46. > :21:52.like that, so it's lovely. I love that bit. Lobsters, North Norfolk,
:21:53. > :22:07.where you are based, Galton, they are amazing. I'll come out of your
:22:08. > :22:12.way, shall I? Oh, the other side! In the summertime, Cromer is
:22:13. > :22:25.everywhere, I love it. Paul? Padstow crabs are the biggest trade in our
:22:26. > :22:35.harbour. Look about! I am so sorry, it's spluttered! I knew this would
:22:36. > :22:39.happen! This is just the best! No one is going to want to sit next to
:22:40. > :22:51.you in your private jet on the way home, are they? I don't trust
:22:52. > :23:00.myself! Sorry about that last little pitch. Are you all right, Paul,
:23:01. > :23:06.recovered? Garlic, ginger. Paul has got some cheese that he is frying.
:23:07. > :23:11.The onions are cooking quickly. Into that I will put some garlic and
:23:12. > :23:21.ginger. It has just been blended, finally chopped. Now this cheese is
:23:22. > :23:25.a very simple cheese. The milk has been hanged in a class and mixed
:23:26. > :23:33.with lemon juice or some form of acid that makes it firm. Like
:23:34. > :23:38.cottage cheese? A little, although it doesn't curdle. And it does not
:23:39. > :23:51.melt when you fry it to soak it is a little bit like tofu in texture.
:23:52. > :23:56.Onions, garlic, chilli powder, turmeric, and some salt, also going
:23:57. > :24:00.into the pan. We will give that a quick flip around. If we had a
:24:01. > :24:05.little longer we would cook these spices add a little more. And then
:24:06. > :24:09.into that some chopped tinned tomatoes, and then coconut milk.
:24:10. > :24:15.This is where it gets that lovely mild flavour, thanks, mate. Paul,
:24:16. > :24:21.Angela is slipping your cheese so that you are not burning Ed! If you
:24:22. > :24:28.do that again Angela you will end up with a job down in Padstow! Will
:24:29. > :24:33.bring this to the boil. The coconut milk comes to the boil very quickly.
:24:34. > :24:37.It's going to thicken with desiccated coconut. Now, I have
:24:38. > :24:44.tested this. It's another layer of flavour. We looking for loads of
:24:45. > :24:47.toasty delicious flavours. The same with cauliflower, Paul has
:24:48. > :24:52.cauliflower that has been roasted, and that is going into the pan, so
:24:53. > :24:56.all these lovely bittersweet flavours that go together. Galton is
:24:57. > :25:02.chopping some coriander. I am chopping some green chilies to
:25:03. > :25:06.garnish. So you come from a family background of food in Ireland, was
:25:07. > :25:12.it a big thing in your household, people eating a lot? Yeah, we would
:25:13. > :25:16.all sit down for dinner together although I was a bad eater when I
:25:17. > :25:23.was a kid, I was fuzzy, now I've pretty much eat anything. Loads of
:25:24. > :25:28.flavour in this dish, lots going on. Is it something that you
:25:29. > :25:34.associate... No, this is not Irish cooking although we love curry in
:25:35. > :25:43.our house. I was in south-east Asia for six months, years ago, so Carrie
:25:44. > :25:50.is my favourite thing in life. - curry is my favourite thing in life.
:25:51. > :25:55.Don't throw those bits away, guys! Paul is frying onions, he's got the
:25:56. > :26:01.curry powder in there as well. Some to minutes, garlic and ginger. A lot
:26:02. > :26:05.of people are raving about the health benefits of turmeric at the
:26:06. > :26:16.moment. I use it on my face sometimes. On your face? A little
:26:17. > :26:21.bit like lobster, like Paul has been covered in lobster, everyone has
:26:22. > :26:26.lobster all over their face! Exactly like that! Instance suntan! The
:26:27. > :26:30.desiccated coconut has gone into this and the sauce is the killing
:26:31. > :26:37.and then Galton is going to put some spinach into that dish. If you can
:26:38. > :26:42.get to the sauce, at this point, this is where you can add bits of
:26:43. > :26:48.fish, prawns, just gently poach it in. The sauce is the base, OK? Now
:26:49. > :26:54.this is where we add the lobster. We will just stir it around and turn
:26:55. > :27:00.the heat off. Just give it a quick stir. It feels decadent to put
:27:01. > :27:06.lobster into a curry. It is food heaven. You have asked for it, this
:27:07. > :27:17.is what you've got. You've delivered! Layers and layers of
:27:18. > :27:24.flavour, this will sit to one side, if I can grab the wine, Galton, you
:27:25. > :27:28.can grab the glasses afterwards. I feel I should do the washing up,
:27:29. > :27:33.that's the rule in our house, whoever does the cooking kicks back
:27:34. > :27:46.when it's time to do the washing up. Chain has chosen to go with this. --
:27:47. > :28:00.Jane. This Riesling is priced at 999 and it comes from the Co-op. -
:28:01. > :28:08.?9.99. Have you got the cauliflower curry ready? We've just let that
:28:09. > :28:16.lobster gently reheat. Come on, Angela, come on over. A big portion.
:28:17. > :28:27.It comes with the desiccated coconut, you can smell that flavour.
:28:28. > :28:32.Galt, can you grab some knives and forks and spoons? That is a hefty
:28:33. > :28:38.portion. There you go, a couple of glasses of wine, here you are,
:28:39. > :28:42.chaps, here we go. OK, that's all from us today on Saturday Kitchen
:28:43. > :28:46.Live. Thank you to the amazing Paul Ainsworth, the brilliant Galton
:28:47. > :28:50.Blackiston and of course Angela Scanlon. Cheers to Jane Parkinson
:28:51. > :28:54.for the great wine choices, all the recipes on the show are available on
:28:55. > :29:02.the website. Thank you so much for joining me, I've had a great time.
:29:03. > :29:03.Next week your host is the amazing