:00:00. > :00:13.Good morning, if you'd started a new year detox, we are about to put your
:00:14. > :00:20.willpower to the ultimate test with 90 minutes of matter what --
:00:21. > :00:36.mouthwatering food. This is Saturday Kitchen Live.
:00:37. > :00:46.Welcome to the show, we have a fantastic show lined up and joining
:00:47. > :00:50.the art is usually creative chef and Saturday Kitchen favourite, Ching-He
:00:51. > :00:54.Huang. And the massively talented Mark Greenaway who has popped down
:00:55. > :00:58.from his award-winning restaurant in Edinburgh. Good morning, happy New
:00:59. > :01:15.Year. Tell me what you're going to be cooking. It is General Tso's
:01:16. > :01:19.chicken. It is an American fast food dish. It is really unhealthy but in
:01:20. > :01:25.honour of Tom I'm going to make it healthy. It sounds delicious. And
:01:26. > :01:38.what will you be doing? Baked brown sugar cheesecake with tomato Carra
:01:39. > :01:43.Mel. It looks fantastic. -- caramel. And we have some fantastic films
:01:44. > :01:46.from the BBC archives from Rick Stein, Nigel Slater, the Hairy
:01:47. > :01:49.Bikers and Tom Kerridge. Our special guest is one of Britain but like the
:01:50. > :01:53.best loved sporting heroes and would be biggest names in the world of
:01:54. > :01:59.diving who has won medals at every level including gold at the World
:02:00. > :02:06.Championship and bronze at the Rio Olympic Arena Tom Daley! Good to
:02:07. > :02:10.meet you. Apart from the diving, you have a keen interest in cooking. I
:02:11. > :02:18.have always had an interest in food, mainly because if I'm not diving or
:02:19. > :02:21.sleeping, I'm eating! We have a few nice dishes lined up but also your
:02:22. > :02:29.food heaven and hell. You have to tell me about your food heaven. That
:02:30. > :02:35.is beef Wellington. I think it is hard to find a good one in London.
:02:36. > :02:39.It was the first time my fiance came over to London, we were searching
:02:40. > :02:44.everywhere for one because I said it was my favourite and we had an
:02:45. > :02:50.amazing one and ever since it is my food heaven. You have given me an
:02:51. > :02:56.easy option for that one. And your food hell? Like a whole fish with
:02:57. > :03:02.bones in it and everything I find it really fiddly and I'm not a massive
:03:03. > :03:09.fan. But diving! I'm just not really a fan! We have come up with a few
:03:10. > :03:14.dishes too much these so your food heaven are going to make a version
:03:15. > :03:19.of my beef Wellington. It is using chestnut mushrooms, brandy and
:03:20. > :03:24.cream, there will be wrapped in puff pastry and baked in the oven. But if
:03:25. > :03:29.you get your food hell, it will be whole fish so I will make a
:03:30. > :03:34.beautiful hole trout in Department paper with olive oil, fennel,
:03:35. > :03:42.tomato, capers and another one of your food hell, celery. With some
:03:43. > :03:45.white wine. Baked in the oven and served with green beans and steamed
:03:46. > :03:48.potatoes but would you have to find out until the end of the show which
:03:49. > :03:56.one you will get. If you want to ask any others a question, you can call
:03:57. > :04:03.this number. If I speak to you, I will also ask you if tom should face
:04:04. > :04:06.his food heaven or hell. And you can get in touch on social media as
:04:07. > :04:12.well. Onward the cooking, what are we doing?
:04:13. > :04:23.We are going to make General Tso's chicken. This is a classic American
:04:24. > :04:29.Chinese dish? It is. It is the most popular take-out dish in America. It
:04:30. > :04:33.is awfully unhealthy! But because Tom is here, I thought we would make
:04:34. > :04:40.it really healthy so you can enjoy some good Chinese food. I noticed on
:04:41. > :04:47.Twitter bet you were very excited about Tom coming! I don't know why
:04:48. > :04:53.I'm so excited! It is going to be an interesting show! I'm a married
:04:54. > :05:02.woman! And you are married as well! We are all off the market, it's not
:05:03. > :05:06.going to turn into Blind Date. Tell me about the source. I have seen
:05:07. > :05:09.this in America, it is quite an unhealthy dish but your version is a
:05:10. > :05:19.much more modernised healthy version. This dish, it is
:05:20. > :05:26.deep-fried, oily, greasy on average it will be about 3500 calories for a
:05:27. > :05:34.serving. It'll give you a heart attack! One for the diving training?
:05:35. > :05:42.Is it like that orange chicken? That's like my favourite! But 3500
:05:43. > :05:49.calories! You will burn it off! You can hire me as your private chef! I
:05:50. > :05:56.will hold you to that. This is all getting interesting. For a Saturday
:05:57. > :06:00.morning! And are there as many calories in this this? No, I got my
:06:01. > :06:06.nutritionist to Catholic this recipe for me. I like that you have a
:06:07. > :06:15.nutritionist. -- calculate this recipe. Per serving this is under
:06:16. > :06:25.600 calories. And about 32 grams protein. The are some carbs in this
:06:26. > :06:30.dish but you can do without that, having at it is or with Raul Rice
:06:31. > :06:42.but we will do some noodles. And a lot of history in it -- Brown Rice.
:06:43. > :06:55.Tell me about the background of it. It is General Tso.
:06:56. > :07:17.Which story do you want? A or B? A! I will just give you one story, it
:07:18. > :07:24.was invented by a chef who was the chef who fled with a national party
:07:25. > :07:34.to Taiwan. He went on to New York and opened a restaurant in 1970 and
:07:35. > :07:40.made this dish up in his restaurant. It comes from a region where it has
:07:41. > :07:45.hot and spicy food. It is because it is a colder climate? Exactly. People
:07:46. > :07:52.love heat but when he first made it was too spicy for Americans and the
:07:53. > :07:56.had to add in some sugar and it and Americans loved fried food so that
:07:57. > :08:03.went in. Only vegetables that was available was broccoli. It is really
:08:04. > :08:09.a broccoli, fried, orange sort of dish. It doesn't roll off the tongue
:08:10. > :08:18.as easily! It doesn't. Many people since then have gone back to China
:08:19. > :08:33.and gone to whom Nan -- and asked where it is. Talk me through it. I
:08:34. > :08:39.have basically seasoned chicken thighs, free range organic, with
:08:40. > :08:46.salt and pepper, and addictive started with cornflour over the top
:08:47. > :08:52.which will keep the chicken nice and juicy and succulent. Traditionally
:08:53. > :08:55.it is fried, you can do it with egg white and cornflour but you have to
:08:56. > :09:02.shallow fry it. You are reducing the amount of oil. Only one tablespoon
:09:03. > :09:10.and I am constantly stirring. It is what Mike grandmother would call a
:09:11. > :09:17.lazy stir-fry. -- my grandmother. We don't have the luxury of cooking in
:09:18. > :09:24.a huge wok with 600 degrees and cooking every element perfectly. It
:09:25. > :09:29.is a one wok wonder so the ingredients need their time of the
:09:30. > :09:35.aromatics in hot oil and the chicken, that has to be cooked. Yup
:09:36. > :09:46.beautifully done my vegetables, the red pepper goes in -- you have
:09:47. > :09:51.beautifully done. Premade source, a combination of tomato puree dark soy
:09:52. > :09:57.sauce, rice vinegar for that tartness, a bit of sugar. And that
:09:58. > :10:03.is the core of the recipe. And what oil do you use when you are cooking
:10:04. > :10:12.food like this? I used rapeseed oil you use groundnut or peanut oil. If
:10:13. > :10:15.you're a nut allergy, rapeseed oil or vegetable oil or sunflower oil
:10:16. > :10:25.but not too much. That is where the fat content is. You can keep staring
:10:26. > :10:29.for me gently, the chicken should be cooked before you add the vegetables
:10:30. > :10:33.and seasoning. I often think you need to try of the chicken and make
:10:34. > :10:38.sure you get the texture but you have lovely coating on this. Thank
:10:39. > :10:47.you, and I forgot the committee to wine which goes in with the chicken
:10:48. > :10:53.to deglaze it -- the Shaoxing wine. And you're making noodles alongside
:10:54. > :10:57.this. Yes, you can have this with brown rice or why tries but I love
:10:58. > :11:04.these noodles and they are easy to do. You can put it in the oven and
:11:05. > :11:14.keep it warm and it would be beautiful. Some people only have one
:11:15. > :11:23.wok or a pan. I have to talk to you, you are starting a YouTube channel.
:11:24. > :11:27.Yes, I have been inspired by you! It is hard work! You have do create all
:11:28. > :11:36.the content and upload it. I am really bad, always late to the
:11:37. > :11:42.party, are not as young as you both! Don't worry, Mark, you can come on
:11:43. > :11:48.my channel! Tom, you are on YouTube as well. Yes, I have been doing
:11:49. > :11:53.fitness routines for awhile, food and soft. And what will your focus
:11:54. > :12:02.B, Ching? There will be a lot of cooking, and I have been working
:12:03. > :12:06.with my husband on a YouTube series sponsored by a company and it is
:12:07. > :12:13.wonderful to be able to do something different. And will it be inspired
:12:14. > :12:16.by the recipes in your new healthy eating wok cooking? There will be a
:12:17. > :12:21.bit of everything, the world does not quite work like that. I love
:12:22. > :12:25.healthy, but there will be some naughty bits. That is what I like to
:12:26. > :12:33.hear! If you want to ask a question, you give us a ring now. Calls are
:12:34. > :12:42.charged at your standard network rate. It is time to serve this up.
:12:43. > :12:48.You have got egg noodles in here. And a tablespoon of oil in with
:12:49. > :12:56.shiitake mushrooms, some Chinese garlic chives, cooked egg noodles,
:12:57. > :13:04.spring onions and the seasoning Shaoxing wine, soy sauce and very
:13:05. > :13:10.little salt. And you would serve those together? And you have some
:13:11. > :13:19.peanut in there. That is not the traditional way? You can vary the
:13:20. > :13:24.recipe but I love peanut! And I love a good buffet dish. This is
:13:25. > :13:30.absolutely epic, it looks like the Saturday night takeaway I'm dreaming
:13:31. > :13:35.of! And you have just moved to LA. Yes, I love it that it is hot and
:13:36. > :13:39.sunny and the people are friendly. We will see how it goes. I travel
:13:40. > :13:46.where there is work. They are fans of Chinese cookery? Oh yes, huge
:13:47. > :14:02.fans. This is a beautiful platter of wonderful food. That is beautiful.
:14:03. > :14:05.So it is General Tso's chicken, you will have to make this because they
:14:06. > :14:12.don't have it in a Chinese restaurant. It looks beautiful.
:14:13. > :14:19.I think we are all a little bit excited about this. We have got
:14:20. > :14:28.chopsticks and everything. I will put this in front of Tom. It's going
:14:29. > :14:35.to be gone in 30 seconds! It is now putting your chopsticks skill to
:14:36. > :14:40.test. There is enough for a doggy bag. That is so good. Whenever I go
:14:41. > :14:48.to the States and get this, a whiz wonder what it is not in the UK. --
:14:49. > :14:57.I always wonder. The white pepper bring it alive. Delicious. Add a bit
:14:58. > :15:01.healthier. So you can indulge. It needs some wine so Ollie Smith went
:15:02. > :15:08.to Bury St Edmunds to pick out one before having a look around.
:15:09. > :15:16.I have come to the grounds of the abbey in Bury saint Edmond and I
:15:17. > :15:18.have got time toks plor before I pick out the best bottles for
:15:19. > :15:43.today's show. With Ching's version of General Tso,
:15:44. > :15:47.there is a spectrum of colour reflecting the different flavour.
:15:48. > :15:51.You have got everything from spicy to salty, sweet to sharp and a
:15:52. > :15:57.really good catch all wine pairing is a white such as this Taste The
:15:58. > :16:01.Difference. Lovely as this wine is, it is intensely fray grant. It is
:16:02. > :16:06.like wandering past the perfume counter of a department store and it
:16:07. > :16:10.risks dominating. So I'm diving into the more restrained richness of the
:16:11. > :16:22.Ned Pinot Grigio from New Zealand. Splash down! This wine is made from
:16:23. > :16:27.pinot grigio. The colour is pinky and that tells you, it is full
:16:28. > :16:34.ripeness, it has got plenty of flavour from the gorgeous berries in
:16:35. > :16:38.the vineyard. That's just grey day lovely. It has sweetness, it is
:16:39. > :16:42.spicy and it is salty and it is sharp and it is the full ripeness of
:16:43. > :16:49.this wine that stacks up spend didly. You have got big flavours in
:16:50. > :16:55.the stir-fry. The chillies and peanuts and rice wine. And the more
:16:56. > :16:59.mellow flavours, the mushrooms and the egg noodles. They need a certain
:17:00. > :17:03.softness and this wine, well, it is gently floral, but it is incredibly
:17:04. > :17:13.smooth. It is like a golden apple that's been polished to perfection,
:17:14. > :17:20.ready to gleam in your glass. Here is to your gorgeous chicken. Cheers!
:17:21. > :17:27.A good wine choice? Amazing. I love the peachiness. It works really well
:17:28. > :17:32.with that chicken. It is creamy. Because there is heat at the back,
:17:33. > :17:38.it just mellows that out. I know you are not a wine drinker, Tom. I don't
:17:39. > :17:45.really drink. That sip will send me off. It will make our interview very
:17:46. > :17:50.interesting. We'll catch you. I'm going to have to calm you down,
:17:51. > :17:57.Ching! We need a bottle of water for Ching. Someone has been asking about
:17:58. > :18:03.replacing cornflour with arrowroot flour? A good starch just to protect
:18:04. > :18:07.the juices and just a light dusting otherwise it will stick. Mark, you
:18:08. > :18:23.will be cooking next. What are you doing? Brown sugar baked cheesecake
:18:24. > :18:31.with pear sorbet and tomato caramel. There is still time to ask us a
:18:32. > :18:38.question. Please call by 11am or you can tweet us a question using the
:18:39. > :18:41.hashtag Saturday Kitchen. It is time to join Rick Stein. He is in
:18:42. > :18:55.Cambodia trying the national dish. I suppose I'm a bit ashamed to say
:18:56. > :18:58.that I first became interested in Cambodia after reading
:18:59. > :19:00.The Killing Fields, one man's account of that terrible time
:19:01. > :19:02.when the Khmer Rouge took over the country, murdered about two
:19:03. > :19:05.to three million Cambodians But one of the things that came out
:19:06. > :19:10.of it was a sense of a very sophisticated people,
:19:11. > :19:11.very nice looking people, and with The whole thing was,
:19:12. > :19:17.of course, destabilised by the war in South East Asia,
:19:18. > :19:19.and then people started coming back to Cambodia,
:19:20. > :19:22.started going to Phnom Penh and Siem Reap and here
:19:23. > :19:25.to the Gulf Coast, And what came out of it,
:19:26. > :19:32.particularly, was the food. I know a bit about Malaysian
:19:33. > :19:34.food and Thai food, So before I came, I thought I'd
:19:35. > :19:39.better read up about it and a friend said, "No,
:19:40. > :19:42.don't read up about it, just go there," and so here I am,
:19:43. > :19:46.and I'm very excited and I'm looking forward to every dish
:19:47. > :20:05.that comes my way. As you can see, it's absolutely
:20:06. > :20:10.teeming with people here, and scooters, I've never seen
:20:11. > :20:12.so many scooters. We've seen two on scooter, three
:20:13. > :20:17.on a scooter, four on a scooter. There's loads of people coming
:20:18. > :20:20.in from the country, farmers with their produce
:20:21. > :20:23.on a scooter. It's like all life is here,
:20:24. > :20:26.and on a more serious note, all death is here as well,
:20:27. > :20:28.because I've just been reading about the Khmer Rouge and everything
:20:29. > :20:31.that happened in the '70s and the fact that the whole
:20:32. > :20:34.of Phnom Penh was emptied and that was only 30 years ago,
:20:35. > :20:38.and now look at it. You wouldn't know now that anything
:20:39. > :20:43.like that had happened. But it did happen,
:20:44. > :20:47.and all the middle class professional people,
:20:48. > :20:49.even if they just wore glasses, were sent away to grow rice
:20:50. > :20:51.in the Killing Fields. Those who came back
:20:52. > :20:53.were the lucky ones. Mr Vudthy, my guide,
:20:54. > :21:01.was one of them. Khmer Rouge, they just
:21:02. > :21:04.care for nothing. Most of the time you can say,
:21:05. > :21:06.Khmer Rouge destroy many Buddhist monasteries,
:21:07. > :21:08.pagoda and the temple. They blast many temple,
:21:09. > :21:11.and they collected the rock But it is very good,
:21:12. > :21:16.even though the Khmer Rouge were able to stop it
:21:17. > :21:18.but they still maintained Because Angkor Wat was
:21:19. > :21:22.the symbol of the country. Out of all the countries I'm
:21:23. > :21:30.going to visit on this odyssey, I can safely say that Cambodia
:21:31. > :21:33.is one of the poorest. It was the French Riviera
:21:34. > :21:39.of the Far East, populated by sophisticated, middle class
:21:40. > :21:42.French people who built villas here to get away from the noise
:21:43. > :21:48.and the crowds of Phnom Penh. But when the Khmer Rouge's grip grew
:21:49. > :21:51.tighter, they were too scared to go back and the villas were wrecked
:21:52. > :21:55.and looted by the regime. The Khmer Rouge were determined
:21:56. > :21:58.to destroy anything linked It's funny, but you can still sense
:21:59. > :22:05.echoes from a time when this place would be thriving with a refined
:22:06. > :22:08.and elegant crowd, entertaining But I sense there's
:22:09. > :22:14.a resurgence on its way. Small hotels are being done up
:22:15. > :22:17.and well travelled tourists, looking for something different,
:22:18. > :22:21.are returning to Kep. But as food plays a tremendous part
:22:22. > :22:25.in visiting a country, it seems fitting to start
:22:26. > :22:28.with their national dish, Fish Amok, which was cooked for me
:22:29. > :22:34.by Shanty at my hotel. Well, Shanty, the cook,
:22:35. > :22:37.first of all made a container Now I'm not suggesting that you go
:22:38. > :22:42.out to your local supermarket and buy a banana leaf,
:22:43. > :22:45.though you can get them in good But I would suggest
:22:46. > :22:50.you use an earthenware pot It does need something a bit
:22:51. > :22:56.celebratory to do it. She took a blender and first added
:22:57. > :22:59.a couple of handfuls of lemon grass. Then she added three large cloves
:23:00. > :23:05.of garlic and two shallots. And now fresh turmeric,
:23:06. > :23:07.she peeled that, I suppose a bit about that long,
:23:08. > :23:10.and next she took some dried chillies, red dried chillies,
:23:11. > :23:14.and just de-seeded them, just about that much,
:23:15. > :23:17.and added that. And next she took some
:23:18. > :23:19.galangal and peeled that. Now, galangal is the same
:23:20. > :23:23.sort of plant as ginger It's a rhizome and it's got
:23:24. > :23:27.a sort of spicy taste, which is sort of slightly
:23:28. > :23:30.reminiscent of ginger, Then she took a couple of kaffir
:23:31. > :23:35.lime leaves and then she added I went to check and they'd
:23:36. > :23:39.actually toasted them, probably in a frying pan beforehand,
:23:40. > :23:41.just give them more And then she added a large wine
:23:42. > :23:48.glass full of coconut milk, and then The whole kitchen was filled
:23:49. > :23:52.with those lovely fragrant aromas of the lemon grass
:23:53. > :23:58.and the kaffir lime leaves. Now we went over to what I
:23:59. > :24:00.call the larder cook, So she cut the skin away
:24:01. > :24:05.from the fish and then cut that into thick slices,
:24:06. > :24:07.and then cut those slices into, Now, you're not going to get cat
:24:08. > :24:15.fish in your local supermarket, but in my view you'd be better off
:24:16. > :24:20.using a sea fish, a ling. I think it's got a very similar
:24:21. > :24:24.texture, cos it's quite sort of like sinewy like a cat fish,
:24:25. > :24:28.and the texture is about the same, I think it was palm oil,
:24:29. > :24:40.and then she adds sugar and a couple These pastes are the
:24:41. > :24:43.essence of cooking here. They've got different names
:24:44. > :24:46.all over South East Asia. Now Shanty puts in a teaspoon
:24:47. > :24:51.of salt, and some star anise, a couple of them, kaffir lime
:24:52. > :24:54.leaves, again a couple, about a cup of coconut milk
:24:55. > :25:00.and then in with the fish. The whole lot is thickened
:25:01. > :25:02.with beaten eggs. It's more common over
:25:03. > :25:05.here than I'd have to thought, to use eggs to thicken
:25:06. > :25:07.sauces and soups. And now she adds a leaf called
:25:08. > :25:13.noni, the Latin name It's usually called
:25:14. > :25:19.the Indian Mulberry, and the fruit of it is sometimes
:25:20. > :25:30.called the Vomit Fruit. Of course,
:25:31. > :25:33.you won't be able to get the leaves at home
:25:34. > :25:35.and I suggest using coriander. And then the whole lot is popped
:25:36. > :25:38.into a little banana A touch of beaten egg over the top,
:25:39. > :25:42.and into the steamer for ten minutes, and served with some
:25:43. > :25:47.fragrant Cambodian rice. Would you say that is Cambodia
:25:48. > :25:50.on a plate, really, in terms There's a lot of original spices
:25:51. > :26:14.and ingredients from Cambodia, yes, Thanks, Rick. Rick was sampling the
:26:15. > :26:18.Cambodian dish using whitefish as an alternative to catfish. I'm going to
:26:19. > :26:23.continue the theme with south-east Asian flavours. These are fishcakes
:26:24. > :26:29.and I'm going to use cod. Do you like fishcakes? Yes. This is a
:26:30. > :26:33.recipe you can make at home. For January I feel like we are going
:26:34. > :26:37.towards the lighter, healthier, Asian flavours work really well as
:26:38. > :26:44.Ching would attest to! We're going to make the fishcakes
:26:45. > :26:49.and serve it with salad. Are you a spiraliser fan? It makes everything
:26:50. > :26:55.look really good. It is easy to make it look fancy. I think it is a faff,
:26:56. > :27:02.but you end up with the cool veggies. Rib ands. Tom, you have to
:27:03. > :27:08.talk to me about the cookbook. Who knew that Tom Daley would be
:27:09. > :27:13.releasing a cookbook? It started from my YouTube channel last year
:27:14. > :27:19.and doing health and fitness hacks and I have been a massive fan of
:27:20. > :27:22.food, whether it was from when I was younger and baking cakes and
:27:23. > :27:27.learning about soups and then we made a pasta bake and my grandma's
:27:28. > :27:31.recipe for the pasta bake is in the book. All those things, I have
:27:32. > :27:35.always been around food and went to cookery school when I was 16. I
:27:36. > :27:39.think it is things that people don't necessarily know about me. The other
:27:40. > :27:43.side of Tom. Yeah, xakly. I have to cook every day. And you keep your
:27:44. > :27:48.clothes on for that! Most of the time, yeah. There is not many people
:27:49. > :27:54.that can say they wear more clothes to bed than they do to work! We
:27:55. > :27:58.won't go down there and try and think through the jobs!
:27:59. > :28:01.The wonderful thing about it is it is really giving people an idea of
:28:02. > :28:07.the sort of things you do to prepare and you know, even if you're not an
:28:08. > :28:11.Olympic diver, it is about giving people that kind of daily ritual.
:28:12. > :28:15.Tell me about the diet element? In January everybody wants to try and
:28:16. > :28:19.be on a diet and I think diets, when you say the word diet, it makes you
:28:20. > :28:24.think that you're going to fail a diet. The recipes are easy. You can
:28:25. > :28:27.pick them up on your way home from work. All the ingredients are
:28:28. > :28:30.accessible. You don't have to go to a specialist store or anything.
:28:31. > :28:33.That's the key is to make it really quick and easy and also the fact
:28:34. > :28:36.that what you're eating isn't a boiled piece of chicken and steamed
:28:37. > :28:42.piece of broccoli, they are easy things to eat and cook without any
:28:43. > :28:46.fuss. Lots of them are not much cleaning to do afterwards. Lots of
:28:47. > :28:52.them are one pan things and they are things you can prepare in advance.
:28:53. > :28:56.It is called Tom Daley's Planner. There was talk about meditation
:28:57. > :29:00.because I have been doing head space for the last two years. That's
:29:01. > :29:06.another aspect to a healthy lifestyle. It is about looking after
:29:07. > :29:11.your mental well-being. There is 20 minute work-outs. No excuse to do
:29:12. > :29:14.the exercise as well. Although it is important to eat healthily, but
:29:15. > :29:23.having the mix of it together is key. We have got our fish which is
:29:24. > :29:27.sliced up. And the paste which we have made with garlic, ginger and
:29:28. > :29:31.chilli and the coriander, the stems of it because there is lots of
:29:32. > :29:37.flavour in there as well. We will try them off with curry paste and
:29:38. > :29:40.fish sauce and lime juice. You will notice I'm leaving this for on a
:29:41. > :29:44.long time. When they make them in high street foods, when they do
:29:45. > :29:48.these recipes, they pound the fish and it changes the texture. When you
:29:49. > :29:51.make your fishcakes it holds together really well because you
:29:52. > :29:55.have allowed it to ball up like this. Don't be afraid of leaving it
:29:56. > :29:59.on and making a lot of noise in the kitchen. The neighbours won't be
:30:00. > :30:03.happy. They will be fine. I will take out the blade. Now, there is a
:30:04. > :30:07.lot of training that goes into being an Olympian and you started when you
:30:08. > :30:13.were only 14. I started diving when I was seven. I got to my first
:30:14. > :30:17.Olympics when I turned 14. I'm like the grandad of diving by now. I have
:30:18. > :30:21.been to three by now. Three Olympics and you're only 22. That's
:30:22. > :30:25.incredible. Don't put yourself down, Tom.
:30:26. > :30:34.I think it's clear we have a fan in the studio today! I have taken up
:30:35. > :30:40.these visitors dipping them in some sesame seeds and straight into some
:30:41. > :30:43.hot oil, something that is not a strong flavour like rapeseed oil or
:30:44. > :30:50.sunflower full sub and if you get your hand in cold water, that
:30:51. > :30:54.doesn't leave a big mess! And intensive training, are you already
:30:55. > :30:59.back on the training regime? Yes, I had a month off after the Olympics
:31:00. > :31:05.and I have been building gradually into full-time training. As of next
:31:06. > :31:11.week I will be back into six hours a day, six days a week. As soon as we
:31:12. > :31:15.finished one Olympics, the next thing is the next Olympics and you
:31:16. > :31:20.have to think for another four years, training for all that time
:31:21. > :31:26.for that one moment. And you are 22 now so how long does a diving career
:31:27. > :31:30.last? It depends on your body, it is about training smart and looking
:31:31. > :31:35.after your body, trying to prevent problems and not just fix them. I
:31:36. > :31:41.have to eat the right things and do the right exercises to prevent any
:31:42. > :31:47.injuries from occurring. It depends, some divers have gone to 36 so I
:31:48. > :31:52.could end up doing like six or seven Olympics! That would be quite the
:31:53. > :31:57.career. I don't think I will go on that long but you never know. And in
:31:58. > :32:00.moments when you really have to concentrate, I can only imagine,
:32:01. > :32:06.standing at the top of a diving board what it feels like. With the
:32:07. > :32:11.pressure of people watching, how do you feel? It is pretty intense, but
:32:12. > :32:17.you train for four years for that one moment. You have six dives and
:32:18. > :32:21.you had to perform them as well as you can and you don't get any second
:32:22. > :32:26.chances. You have to perform on the day. I do a lot of different things
:32:27. > :32:32.to prepare myself for that, ten minutes of meditation every morning,
:32:33. > :32:35.different mindfulness tips. Ways to deal with stress and anxiety going
:32:36. > :32:40.into competition and I talked about that in the book as well as the
:32:41. > :32:46.different recipes and fitness stuff. And you have mentioned meditation as
:32:47. > :32:54.a big part, what would you say is your daily ritual? New year and knew
:32:55. > :33:01.you, what would you do? The morning routine, the first thing is have a
:33:02. > :33:06.glass of lemon water which is good for your metabolism and your skin
:33:07. > :33:10.and energy, especially vitamin C in the winter to keep the coughs and
:33:11. > :33:16.colds awake. Then I do ten minutes of meditation and I go into making
:33:17. > :33:24.breakfast, usually some kind of protein or carb -based revolving
:33:25. > :33:32.around X. Training from 830 until 11. -- around eggs. And in the
:33:33. > :33:39.afternoon I do more training and then a yoga class or spin class and
:33:40. > :33:43.a massage. And then home in time to cook dinner and chill out and sleep
:33:44. > :33:48.and do the whole thing again the next day. And you're training does
:33:49. > :33:53.not just in both the aspect of the diving board. 60% of it is done on
:33:54. > :34:01.dry land with gymnastics or Pampling, doing weights, Pilates,
:34:02. > :34:06.ballet, all of the things you can do to jump as high as you can and also
:34:07. > :34:12.look as pretty as you can while you're doing it. So it is all about
:34:13. > :34:16.Grace. Graceful strength and going into the water with as little splash
:34:17. > :34:22.as possible. And interesting you mention splash, you were the mentor
:34:23. > :34:27.for all of those celebrities. Did you worry at any point that they
:34:28. > :34:32.would make a mess of it? I know how much it hurts when it goes wrong! If
:34:33. > :34:39.you land wrong, you can split your skin from instant bruising. My
:34:40. > :34:44.goodness! I have hit my head twice. Even as a professional you end up
:34:45. > :34:47.with that problem? It is something that happens, the littlest thing can
:34:48. > :34:51.get romcom if you blinked at the wrong time or your foot splits or
:34:52. > :34:56.you miss one of your spot when you're spinning, it can go wrong.
:34:57. > :35:04.That sounds absolutely terrifying! How high is it? It is ten metres, 33
:35:05. > :35:08.feet. And you have the expectation of the country, but are you scared
:35:09. > :35:12.of a hike or are you nervous? You forget about the height predict
:35:13. > :35:16.quickness because it anything you want more height to fit more in. The
:35:17. > :35:20.one thing I say to myself is about being in the moment, not thinking
:35:21. > :35:24.too far ahead in the future or what has gone because you cannot control
:35:25. > :35:30.that. You can only control the process of the guys you are about to
:35:31. > :35:34.do. You don't want to think, I need to get at ten, you need to think
:35:35. > :35:40.about the process. We have got beautiful fishcakes. And in the
:35:41. > :35:46.salad there was some fish sauce, sugar and lime juice with coriander,
:35:47. > :35:52.some peanuts and you have your fishcakes and beat -- a bit of sweet
:35:53. > :35:56.chilli sauce. Let me know what you think. While Tom is tucking into
:35:57. > :36:01.that, we need to talk about what I will be making phone at the end of
:36:02. > :36:05.the show, beef Wellington using porcini and chestnut mushrooms,
:36:06. > :36:13.dime, brandy and cream, some beef Philip stakes with mustard and
:36:14. > :36:20.wrapped with pus pasting that Moga puff pastry. All food hell, baked
:36:21. > :36:25.trout in parchment paper with olive oil, fennel, onion, tomato, lemon,
:36:26. > :36:30.still and capers. The whole thing in parchment paper and serve it with
:36:31. > :36:37.white wine, it is going to be gorgeous. We are in for a treat but
:36:38. > :36:40.we will have to wait until the end of the show to find out what you
:36:41. > :36:44.get. It is time to catch up with Nigel Slater who would been making
:36:45. > :37:13.abilities bean soup for the a cold January nights.
:37:14. > :37:26.I can pick a quarter when I want and it's not fresher than when I want.
:37:27. > :37:30.It is not just about planting seeds and growing things, it is about
:37:31. > :37:34.looking after things and nurturing them. In my case it seems to be a
:37:35. > :37:45.never-ending game with predators. Please read cabbages have been lunch
:37:46. > :37:49.for him -- red. This little chap has probably had more of my cabbage than
:37:50. > :37:52.I will have. They are everywhere. It is a bit of a battle to keep things
:37:53. > :38:07.off my lunch. They are eating my plums! If it's
:38:08. > :38:12.not that snails, it is the squirrels, they will have a go at
:38:13. > :38:18.anything! It's so exciting to see my vegetables grow into tasty produce.
:38:19. > :38:27.Well, that's if I can get to them first.
:38:28. > :38:29.Somebody's had a nibble at my courgettes.
:38:30. > :38:31.In fact, that's not a nibble - that is somebody's supper.
:38:32. > :38:38.And they seem to be living in my neighbour's garden.
:38:39. > :38:45.They'll sleep it off in the afternoon, then pop back
:38:46. > :38:47.later tonight and see what else is on the menu.
:38:48. > :38:52.No wonder they're in such good condition!
:38:53. > :38:57.It's one of those recipes that you almost make up as you go along.
:38:58. > :39:03.I mean, I start with a few veggies just to make a sort of flavour base.
:39:04. > :39:08.I'm cooking what I call Nigel's Adaptable Bean Soup, which,
:39:09. > :39:12.in short, means you can adapt it to be whatever you like.
:39:13. > :39:25.And throw in a bay leaf or two to add some depth.
:39:26. > :39:27.To add colour, I'm putting in tomatoes then pour
:39:28. > :39:30.in some vegetable stock, fresh or dried, whatever
:39:31. > :39:36.To give my soup some real body and make it into a main course,
:39:37. > :39:43.Strange as it sounds, I'm going to put some orange in there.
:39:44. > :39:50.It just adds a quiet, warm citrus flavour to it.
:39:51. > :39:53.The real secret to a good soup is using your old cheese rinds,
:39:54. > :39:59.If you leave it there, it doesn't really dissolve.
:40:00. > :40:05.And it sends that savouriness that you get with Parmesan very
:40:06. > :40:09.So when you taste it, you don't think, wow,
:40:10. > :40:14.But you know there's something working behind to bring
:40:15. > :40:18.all the flavours together and give it a real richness.
:40:19. > :40:21.The crazy thing is, it's the end of your Parmesan.
:40:22. > :40:29.At this point, this soup can become anything I want it to be.
:40:30. > :40:33.And I honestly don't know what it's going to be.
:40:34. > :40:36.There is a point when you open the fridge, you go to the salad
:40:37. > :40:39.crisper, you go to the veg rack and just see what's there.
:40:40. > :40:46.I mean, I know that there's some beautiful chard out there.
:40:47. > :40:49.Chard is one of those vegetables that deserves to be better known.
:40:50. > :40:56.And it's one of the few vegetables that doesn't seem to be attacked
:40:57. > :41:01.The lovely thing is, it's two vegetables in one.
:41:02. > :41:05.It's the crisp stalks and then the very soft, tender leaves.
:41:06. > :41:09.You don't really find it in supermarkets.
:41:10. > :41:11.But most people on allotments will have a row of chard.
:41:12. > :41:14.If you have an organic box, you will probably
:41:15. > :41:26.The stalks take a little longer to cook than the leaves,
:41:27. > :41:32.I'm adding some fresh parsley for seasoning,
:41:33. > :41:47.And I want something in there that's very soft and silky.
:41:48. > :41:51.Chard leaves, because they are a bit like spinach leaves...
:41:52. > :41:54.they just become soft and melting when they're warmed.
:41:55. > :42:09.the cheese has softened but not completely melted.
:42:10. > :42:19.The beans have turned the whole thing into a main course.
:42:20. > :42:33.Then, just because I love it, for no other reason,
:42:34. > :42:36.I'm going to put a little bit of my favourite olive oil, a really
:42:37. > :43:00.Make a whole batch of this, and it will last you for days.
:43:01. > :43:18.You can add something new every time you get it out.
:43:19. > :43:26.In Kew, Nigel, but looked superb. Tom Kerridge will be putting leg of
:43:27. > :43:34.lamb and serving it with amazing salt baked garlic and it is almost
:43:35. > :43:38.omelette challenge time. Will you sink or swim in this week's
:43:39. > :43:45.challenge? You will have to do more than dip your toe in and you will
:43:46. > :43:51.need to dive in at the deep end! They are bad this week! And you will
:43:52. > :43:58.have to make waves in the competition! And will Tom be getting
:43:59. > :44:02.his food heaven or hell? We will find out at the end of the show. It
:44:03. > :44:05.is on with the coding and Mark is up next.
:44:06. > :44:14.This is a simple baked brown sugar cheesecake. Like most things, I find
:44:15. > :44:22.cooking easy, when you break the elements down, it is relaxed and you
:44:23. > :44:27.don't stress over it. It keeps you can't in the kitchen. It is just
:44:28. > :44:33.easy and it is just cooking, we are not saving lives. This is quite
:44:34. > :44:43.interesting because it has not salted caramel but tomato Cara
:44:44. > :44:46.Melck. -- caramel. This has been on the menu in one form or another, at
:44:47. > :44:53.the moment we have a chestnut cheesecake on. We buy a lot of fruit
:44:54. > :45:01.and vegetables from the farm. Like most things from the farm, it is
:45:02. > :45:07.either feast or famine so when we get tomatoes, we get cases of them.
:45:08. > :45:13.And everybody loves salted caramel so this is a different version. I
:45:14. > :45:16.have seen in the picture and it has that rich red colour as well.
:45:17. > :45:23.It just takes the colour from the tomatoes. But this is the easiest
:45:24. > :45:27.cheesecake in the world. OK. Everything goes in the blender. Now,
:45:28. > :45:32.you have a brand-new book out which is filled with beautiful desserts.
:45:33. > :45:37.Are these the sorts of desserts that people can achieve at hope or are
:45:38. > :45:41.they aspirational desserts? The way we've done the book, each element in
:45:42. > :45:47.the book has been broken down. So there is a recipe for the cheek cake
:45:48. > :45:51.and the tomato caramel, so all the elements, it is like recipe, method
:45:52. > :45:56.and if you only want to do the cheesecake part of the dish, just do
:45:57. > :46:00.the cheesecake dish. Good tips along the way and stuff you can actually
:46:01. > :46:03.do at home. It is lovely that you have something as simple as this,
:46:04. > :46:10.but it is impressive. You can serve this up at the dinner party and
:46:11. > :46:17.people will be wowed by your tomato caramel. It is really interesting
:46:18. > :46:21.the approach to food you have is the local, seasonal, you have a big
:46:22. > :46:26.Edinburgh following I've heard Yeah, I'm very, very lucky. Yeah, I'm very
:46:27. > :46:34.lucky. I mean the restaurant has been open now, four years. Yeah, it
:46:35. > :46:39.has been open four years now. Right. You're celebrating your fourth year
:46:40. > :46:44.now. It is four years this month actually, but it has gone by so
:46:45. > :46:47.quickly. I mean it really has. It feels like we've been open six
:46:48. > :46:53.months. You just want to scrape this bowl down. During rehearsal, Ching
:46:54. > :46:59.asked a good question, you weren't originally a pastry chef. No, up
:47:00. > :47:05.until the age of 18, so I started cooking when I was 15 I was like a
:47:06. > :47:11.normal chef. Right. I mean I don't know if any chef is really normal!
:47:12. > :47:20.But a normal chef. Is that the case? I was useless at pastry. Like I
:47:21. > :47:26.couldn't, I could do a creme brulee and sticky take-off fee pudding and
:47:27. > :47:29.I thought by the time I'm head chef I need to do every section. I just
:47:30. > :47:39.thought, you know, I need to learn it. So then I went on and studied
:47:40. > :47:49.confectionery and then at 19, just put this in the oven. At 19 you went
:47:50. > :47:55.and retrained? Yes. When I was 19 I won the Dessert of the Year for
:47:56. > :48:00.Britain. At 19? It sounds glamorous! And then I thought well, I might as
:48:01. > :48:08.well train at this. Everywhere I went people would always put me on
:48:09. > :48:14.pastry. And I have always done savoury as well, but there was
:48:15. > :48:20.something... I love the creative side of T when I, I don't look at a
:48:21. > :48:26.lime and go, right, well, I could do key lime pie. I look at a lime and
:48:27. > :48:30.the reason is this is the brown-sugar cheesecake, we want the
:48:31. > :48:35.caramel flavours coming through so it is not as sweet. I find
:48:36. > :48:41.cheesecake can be a little bit sweet. This way, the brown sugar
:48:42. > :48:47.gives it that caramelness that you are looking for. We made this base
:48:48. > :48:50.which I find interesting. It is chopped hazelnuts and chocolate,
:48:51. > :48:55.what was that like crispy thing we were talking about? Feuilletine. It
:48:56. > :48:59.is like smashed up biscuits. But if you don't that, you can use
:49:00. > :49:05.cornflakes or anything like that. It is just the crunch that you're
:49:06. > :49:09.after. We flattened this down. This goes into the fridge to set. You
:49:10. > :49:14.have been making up caramel and you have your cheesecake base. This is
:49:15. > :49:20.the form of your... Tomato caramel. There is two types of caramel, wet
:49:21. > :49:23.and dry. Anything you want. If you were going sugar work or anything,
:49:24. > :49:28.you would use the water based caramel because you want that nice
:49:29. > :49:31.golden colour. With this, you want a real deep, sort of, caramelised
:49:32. > :49:39.flavour so we're doing a dry caramel and you can take it so much further
:49:40. > :49:42.before it burns. I mean people are nervous about caramel and burning it
:49:43. > :49:48.and it is something thaw do have to keep your eye on, isn't it? I mean
:49:49. > :49:52.cooking in general, when you break the elements down, it is quite
:49:53. > :49:56.simple. There is also a lot of, you mentioned earlier, that I'm stirring
:49:57. > :50:02.the caramel. I thought you couldn't stir caramel, but you can. If this
:50:03. > :50:05.was a wet caramel, no. But a dry caramel you can stir it. If you have
:50:06. > :50:09.the water in there, it can crystallise and it ruins the whole
:50:10. > :50:13.thing? Especially if you're doing this at home, if you burn the sugar,
:50:14. > :50:18.just do another one. It is not the end of the world. They are not the
:50:19. > :50:22.most expensive of ingredients to ruin? It is practise, practise and
:50:23. > :50:27.cooking in general is more about confidence. If you're confident in
:50:28. > :50:31.what you're doing and you can break the elements down then it is quite
:50:32. > :50:35.simple really. Tell me through the cheesecake itself, the mix is
:50:36. > :50:40.basically, is it cream cheese? Yes, it is cream cheese, brown sugar,
:50:41. > :50:48.eggs, a touch of flour just to hold it. A little bit of cream and then
:50:49. > :50:53.in the oven without the base. So when that comes out of the oven we
:50:54. > :50:57.will put the base on the top. Little chefe tricks, but stuff you can do
:50:58. > :51:00.at home. The base has the nuts in it. It is just something, again, it
:51:01. > :51:06.is just something a little bit different. Mark, is this recipe in
:51:07. > :51:11.the book? Yes, so this is the recipe book with seasonal changes. So in
:51:12. > :51:17.the book it goes with a Bramble sorbet. At the moment we are doing
:51:18. > :51:25.pear sorbet. You have won a massive award for the book, haven't you? We
:51:26. > :51:29.picked up National Book of the Year for the gourmet awards and we go
:51:30. > :51:34.over to China. It will compete to be the best cookbook in the world which
:51:35. > :51:39.is insane. Congratulations. When you are so close to a project, you don't
:51:40. > :51:44.really see it because you spend every waking hour creating it. So...
:51:45. > :51:48.Once you've made your caramel and you add your tomatoes in and you
:51:49. > :51:55.have one that's ready to go and you get this really rich red colour. It
:51:56. > :51:59.just takes, when the tomatoes go in, the water gets drawn out of the
:52:00. > :52:04.tomatoes and it takes on all that amazing red, vibrant colour. OK. So
:52:05. > :52:08.we have our finished cheesecake which is looking quite beautiful at
:52:09. > :52:14.this point and it is all about the chefe little touches. Tom and Ching
:52:15. > :52:19.are getting excited over there. This bakes in the oven for how long? So
:52:20. > :52:23.now this is where it is really up to you. We put it in the oven for ten
:52:24. > :52:27.minutes and then we turn it down and then we leave it in the oven for 20
:52:28. > :52:33.minutes and we turn the oven off. Completely off. Door open? Door
:52:34. > :52:37.open. So put a wooden spoon in the door and you can leave it in for an
:52:38. > :52:40.hour-and-a-half, but if you like your cheesecakes drier, then you can
:52:41. > :52:44.leave it in for a couple of hours. So it is really up to you. This one
:52:45. > :52:49.was left in for an hour-and-a-half. We have had time now. We're going to
:52:50. > :52:53.serve it up and I'm going to caramelise these bits of pear for
:52:54. > :52:59.you. It is quite a chefe dish, isn't it? But it is something you can do,
:53:00. > :53:04.goodness this has gone out on me, as I try set the studio on fire!
:53:05. > :53:11.Everyone just look away for a moment now. We're coming to the year of the
:53:12. > :53:16.fire rooster. It is one of them great moments. It is all grand. It
:53:17. > :53:22.is all grand. We're caramelising up the pears, aren't we? Yes. The
:53:23. > :53:28.caramel is ready now. So the tomatoes go in. Would you serve up
:53:29. > :53:33.that cheesecake for me, Mark? We have got the caramel ready to go and
:53:34. > :53:35.its in a little bottle and we have got our pears beautifully
:53:36. > :53:39.caramelising as well and you have the pear sorbet as well. There is a
:53:40. > :53:43.lot of textures and flavours going on here. We are looking for
:53:44. > :53:52.different textures and different flavours. So... Basically once you
:53:53. > :53:57.have all these elements, you're pretty much good to go? It is one of
:53:58. > :54:05.these dishes that can really be done in much advance as you like. With
:54:06. > :54:10.the caramel you've melted down the sugar... Yes. Once it has gone
:54:11. > :54:16.golden brown you added in your tomatoes and blitzed it up Yes.
:54:17. > :54:20.Fantastic. We have got the pear sorbet and our lovely bits of
:54:21. > :54:26.chocolate as well that will go on the side. So this is just more of
:54:27. > :54:31.the base. It looks fantastic. The chocolate mixture is wonderful. It
:54:32. > :54:38.tastes like a chocolate hazelnut spread if you know what I mean!
:54:39. > :54:43.So we've got our little bits of pear, the pear sorbet. It looks
:54:44. > :54:49.spectacular. Now, if you would like to try Mark or any of our studio
:54:50. > :54:57.recipes, then visit our website. That's the place that's beautiful.
:54:58. > :55:01.What are we looking at. This is the baked brown-sugar cheesecake with
:55:02. > :55:11.pear sorbet. Epic. We need to bring this over pretty
:55:12. > :55:17.quick. The spoons are at the ready. We were ready when you said,
:55:18. > :55:23."Cheesecake." Is it going to taste like a tomato?
:55:24. > :55:28.So what do you think? It is delicious. You wouldn't know it was
:55:29. > :55:33.tomato unless you were told it was tomato. You guys tuck into that and
:55:34. > :55:35.we will find out which wine Olly Smith has chosen to go with Mark's
:55:36. > :56:00.marvellous cheesecake. With Mark's brown-sugar cheesecake,
:56:01. > :56:06.it is time town lock the sweet wine cabinet and these bottles remain
:56:07. > :56:13.under rated and a lot are gad value for moneyment like this one. It is
:56:14. > :56:17.wine's answer to sher bert and a fantastic all-rounder with your
:56:18. > :56:23.pudding. This dessert is luscious so I'm going full sweet ahead and
:56:24. > :56:30.selecting the golden glory of this award winning sweet wine from Down
:56:31. > :56:42.Under. It is Hermits Hill Botrytis Semillion. It comes from Australia.
:56:43. > :56:47.This wine is so intense, I would recommend deploying this delicious
:56:48. > :56:51.chilled in small doses. It is made by a family winery and they produce
:56:52. > :56:54.some of the finest sweet wines in the world, but here they have
:56:55. > :57:02.created something unique. It is like a wave of golden syrup, streaked
:57:03. > :57:06.through with marmalade and honey. Oh, if Paddington bear was of legal
:57:07. > :57:11.drinking age, I reckon he'd love that. This recipe is all about
:57:12. > :57:17.sweetness. Think about the brown sugar and the tomato caramel, they
:57:18. > :57:21.need the sweetness to pair up with the luscious tanning and then you
:57:22. > :57:25.have got the milk chocolate and the double cream. They flow beautifully
:57:26. > :57:29.alongside this wine's glossy richness and finally the pear
:57:30. > :57:35.sorbet. It is press teen and it reflects the golden pure heart of
:57:36. > :57:37.this deliciously sweet Aussie gem. Mark, here is to your champion
:57:38. > :57:49.cheesecake, cheers! That's a fantastic match. There is a
:57:50. > :57:54.lovely fruitiness that matches in. It is almost orangey which comes
:57:55. > :57:58.through. Would you serve that alongside the dessert? Yes, it goes
:57:59. > :58:02.amazingly well, not that I have had too much of it. You have had stiff
:58:03. > :58:08.competition from Ching and Tom! Just a little try!
:58:09. > :58:15.It is an impressive attempt. I'm impressed. It is time to catch up
:58:16. > :58:28.with Si and Dave. They are on the hunt for clams.
:58:29. > :58:31.We'll be showing you how nature's larder can provide little known,
:58:32. > :58:41.There is no more free fertile horn of plenty for the British forager
:58:42. > :58:47.But one of the best things about razor clams
:58:48. > :58:51.Now there's a bit of a trick to catching them, so who better
:58:52. > :58:54.to show you how to do it than the legendary Ray Mears?
:58:55. > :59:03.To get what's in there out, what I have to do is to put
:59:04. > :59:08.Filter feeders like clams and cockles can concentrate
:59:09. > :59:15.So it's a good idea to check with a local expert what you're
:59:16. > :59:25.You have to coax these things out from the sand.
:59:26. > :59:34.You're not wrong, Ray, and you'd love the recipe
:59:35. > :59:40.We're going to make chilli and garlic razor clams,
:59:41. > :59:42.served with parsley crumbs and a harissa and
:59:43. > :59:48.First up we cook the clams in boiling water and
:59:49. > :59:51.Literally, it is for seconds because they'll open quickly.
:59:52. > :59:59.As soon as they're open, they're cooked.
:00:00. > :00:11.The key with razor clams is not to overcook them because if you do,
:00:12. > :00:17.Drain them off and while they're cooling, we'll get on with
:00:18. > :00:21.I'm going to chop one chilli and eight cloves of garlic to make
:00:22. > :00:26.an infusion which we'll pour over the clams.
:00:27. > :00:29.And while Si's doing that, I'm going to fry up 50 grams
:00:30. > :00:31.of breadcrumbs which I'll mix with a handful of rough
:00:32. > :00:36.It's nice to sprinkle over the clams when they've been dressed
:00:37. > :00:43.This is British produce and it doesn't come much better.
:00:44. > :00:45.For the oil, it's really important not to burn
:00:46. > :00:51.We keep banging on and going, "Listen, start with some
:00:52. > :00:57.We are going to put the chilli in and we're going to put
:00:58. > :01:06.We're going to cover it with olive oil and quite a lot of olive oil.
:01:07. > :01:09.Look at the heat here, it's really quite low.
:01:10. > :01:11.We will very, very slowly bring that up to temperature.
:01:12. > :01:19.We're going to season it up with lots of black pepper and salt.
:01:20. > :01:31.We'll leave the breadcrumbs to cool before we add in the parsley.
:01:32. > :01:34.In the meantime, we can get on with the last bit of the recipe,
:01:35. > :01:46.The spice that is more expensive than gold.
:01:47. > :01:52.Keith Floyd always used to say, he said, "When people say to me "
:01:53. > :01:55.'How much saffron do I use', I say, 'How much can you afford?' "
:01:56. > :02:00.Look at the colour that has come out of that instantly.
:02:01. > :02:02.It is going to make the most fantastic, colourful, tasty meal.
:02:03. > :02:11.And now for the other main ingredient.
:02:12. > :02:16.It's a chilli paste that goes well with Middle Eastern food.
:02:17. > :02:21.So, you put a teaspoon of that in a bowl.
:02:22. > :02:24.Add in a couple of large tablespoons of mayonnaise and mix it in.
:02:25. > :02:36.Somewhat tasty and somewhat psychedelic.
:02:37. > :02:40.That's what you call a seafood sauce.
:02:41. > :02:43.By now my chilli and garlic infused oil should be ready.
:02:44. > :02:52.At that point, take it off the heat and leave it.
:02:53. > :03:02.Put the parsley in the crumbs and we're nearly there.
:03:03. > :03:05.So, we've got the clams, we've got the dressing,
:03:06. > :03:07.we've got the accompaniments and we've got its juice.
:03:08. > :03:16.Let's show you how to dress a razor clam.
:03:17. > :03:23.They come out of their shells easily, don't they?
:03:24. > :03:33.And then you want to make a cut across there like that.
:03:34. > :03:37.Look at that beautiful piece of meat.
:03:38. > :03:40.We want all that, so you nip that off like that.
:03:41. > :03:43.So you have two lovely pieces of meat.
:03:44. > :03:52.Take the shells and snap the hinge, so they lie flat on a baking tray,
:03:53. > :04:01.Dress them with the infused garlic and chilli oil.
:04:02. > :04:04.Last of all, the clams need to go under a blisteringly hot
:04:05. > :04:10.Move the shelf as close as you can get it to the grill
:04:11. > :04:12.and under a preheated grill, which is key, stick
:04:13. > :04:35.Now, just dress that with the crumbs and parsley.
:04:36. > :04:37.And on the side a nice big dipping dollop of
:04:38. > :05:04.The chilli and the razor clam, it's so sweet and then you have that
:05:05. > :05:08.lovely savoury taste with the garlic and the oil.
:05:09. > :05:16.That here on our beaches and on our shore lines,
:05:17. > :05:24.But it's great to combine those primal flavours with the best tastes
:05:25. > :05:35.that modern cooking has to offer, fusing the really old and the new.
:05:36. > :05:44.Thanks boys. Now let's speak to somebody at home. The first level it
:05:45. > :05:51.is Alan from Glasgow. Hello. This is one for Ching, my wife is vegetarian
:05:52. > :05:56.and I'm looking for a nice vegetarian noodle dish that she
:05:57. > :06:01.could write. What you could do, the General Tso's checking that I did
:06:02. > :06:09.before, you can do that with tofu. You can marinate it in some five
:06:10. > :06:16.spice, Chinese rice wine, soy sauce and bake it in the oven for about 15
:06:17. > :06:21.minutes, 180, and sliced it up into chunks and toss it in the stir-fry
:06:22. > :06:26.but at the end with the peppers because it is quite soft. It will
:06:27. > :06:33.take no time to cook. Does that answer your question? Yes, that's
:06:34. > :06:40.great. And heaven or hell for Tom? Definitely heaven. Thank you! He is
:06:41. > :06:48.kind. And you have a couple of tweaks. Merhi asks what to do with
:06:49. > :06:55.leftover Christmas cake -- tweets. Who has leftover Christmas cake?!
:06:56. > :07:00.Even something like bread and butter pudding, do half bread and half
:07:01. > :07:05.Christmas cake also it has all of those spices and sultanas, it
:07:06. > :07:11.already has everything in it. And if you crumble Christmas cake like that
:07:12. > :07:18.you can caramelised it under the grill with some ice cream and it is
:07:19. > :07:28.fantastic. And another Tweet. John asked if you're good recommend
:07:29. > :07:34.healthy Asian style burger. You could do a slider but with some
:07:35. > :07:39.brioches buns. Something like and help health -- and healthy, I would
:07:40. > :07:47.go with lean minced pork and that is 90% lean meat. Then make the General
:07:48. > :07:54.Tso's source, put it in a ball and mix it with some cornflour, soy
:07:55. > :08:00.sauce, some potato starch and that will bind it together with some egg.
:08:01. > :08:07.You can bake it in the oven or fry it in the pan until they are golden
:08:08. > :08:13.and then the sauce over the top. And our next call is Claire from
:08:14. > :08:18.Glasgow. The morning. I have some duck breast and I want some ideas of
:08:19. > :08:22.what to bake with them. You sound like you could be related to our
:08:23. > :08:34.friend, where are you from? Glasgow, OK. Really simple, if you score the
:08:35. > :08:40.duck skin, cold pan and bring it up nice and hot and that will draw out
:08:41. > :08:45.the fat and give you a crispy skin, turn it over, about six minutes in
:08:46. > :08:50.the oven and then some lovely honey and maybe some butter and salt. And
:08:51. > :08:56.which dish would you like to see, heaven or hell? Heaven. And Tony
:08:57. > :09:02.from Wrexham, what would you like to ask? I'm looking for a healthy
:09:03. > :09:10.reckless that can be eaten on the go that'll keep me going -- breakfast.
:09:11. > :09:14.Baked oatmeal, it is like an oatmeal nothing but much thicker and you can
:09:15. > :09:20.search it with yoghurt or take them as they go and they are gorgeous and
:09:21. > :09:27.simple with some berries and honey. I like muesli, you can take your
:09:28. > :09:31.oats and soak them in orange juice and apple juice, spiced up with some
:09:32. > :09:37.cinnamon and leave it overnight. I am sure you have plenty of those.
:09:38. > :09:45.You can get some lean bacon, wrap it in a muffin tin and break an egg and
:09:46. > :09:52.you can make muffins to take on the road. And heaven or hell? Sorry,
:09:53. > :10:00.Tom, it has to be hell! There is always one! It is time for the
:10:01. > :10:04.omelette challenge. Ching is on 27 seconds, can you go quicker? I have
:10:05. > :10:12.a lot of tips from Twitter and Facebook. Get ready to go you both
:10:13. > :10:16.know the rules. You have three eggs and anything from the ingredients in
:10:17. > :10:19.front of you will stop the clock stopped when you're omelette hits
:10:20. > :10:25.the plate. Let's put the clock on the screen. Are you ready and
:10:26. > :10:32.accommodate? You look nervous! Three, two, one a go. Are you
:10:33. > :10:39.looking for Olympic standards, Tom? It is very intense! The eggs and
:10:40. > :10:45.everything. And you can't scramble your eggs, you need a lovely
:10:46. > :10:52.omelette. Tom looks stressed! It is the music, it puts me on edge! There
:10:53. > :11:01.is some serious omelette action, Ching is looking good. OK, I think
:11:02. > :11:11.Ching got half her omelette on the floor. Sorry! I was a bit
:11:12. > :11:18.aggressive! It got very competitive at the end! Let's try this. That is
:11:19. > :11:26.definitely an omelette. Good seasoning! Lovely saltiness. Half of
:11:27. > :11:36.your days on the floor, Ching! I will take some that is actually
:11:37. > :11:41.cooked. It went diving! Let's see the times. The good news is that you
:11:42. > :11:54.are on the board, Mark. And a time of... 26.84 which puts you around
:11:55. > :12:05.here. And Ching, are you confident? No. You did not beat your time
:12:06. > :12:16.unfortunately. I'm sorry. You are in the bin!
:12:17. > :12:22.Will Tom faces food heaven, beef Wellington, or food hell, Ulf
:12:23. > :12:23.Fischer? First Tom Kerridge treats this to a brilliant leg of lamb
:12:24. > :12:43.dish. -- hole fish. Give it a good rumble
:12:44. > :12:46.and a crush up. Trust me, this lamb is going
:12:47. > :12:49.to taste beautiful once it takes on this juniper flavour,
:12:50. > :12:52.so score it on both sides. If you was to do this at home you'd
:12:53. > :12:58.impress all your mates by thinking Finish off with some olive
:12:59. > :13:05.oil, some chopped thyme Now bang the lamb in the fridge
:13:06. > :13:12.overnight to take on all Whole big branches
:13:13. > :13:26.coming from a bay tree. Now if you haven't got a bay tree,
:13:27. > :13:29.get yourself a balaclava, go out at night, get over next door
:13:30. > :13:32.and nick theirs. Whole branches of bay leaves can be
:13:33. > :13:38.found in local fishmongers It's a little bit like
:13:39. > :13:49.Arnold Schwarzenegger Next, I want to make a stock
:13:50. > :13:55.to steam this beauty I'm going to sweat it down
:13:56. > :14:09.until it starts to soften. Add half a bottle of wine
:14:10. > :14:13.and some lamb stock. This is definitely not
:14:14. > :14:15.your average roast lamb. So I'm putting it in 150
:14:16. > :14:34.degrees for five hours. While that rests I'm going to whip
:14:35. > :14:45.up some dead easy gravy by just All the natural thickness
:14:46. > :14:50.coming from vegetables. Now you know this gravy's almost
:14:51. > :14:52.ready when the bubbles are quite nice and thick,
:14:53. > :14:55.it looks a little bit And that's the beautiful
:14:56. > :15:02.gravy sorted. Right, back to me
:15:03. > :15:04.gorgeous leg of lamb. Oh, the smell that comes out of that
:15:05. > :15:09.when you open it is incredible. Cos it's steamed, not roasted,
:15:10. > :15:12.time to give it a bit of colour. Look at that, there's just one
:15:13. > :15:22.finishing touch before you plonk it Brush on some of that
:15:23. > :15:26.luscious gravy. And that, my friends,
:15:27. > :15:37.is a proper ace piece of meat. Now there's no point
:15:38. > :15:40.in going to all that effort to make that beautiful leg of lamb if you're
:15:41. > :15:43.going to serve it with some So to make your greens a little
:15:44. > :15:49.bit more rock 'n' roll, I'm going to serve 'em with some
:15:50. > :15:56.salt baked garlic. The first thing I'm going to do
:15:57. > :15:59.is make a salt crust It's like a little present to unwrap
:16:00. > :16:04.at the dinner table. Mix up a dough of 500
:16:05. > :16:07.grams of plain flour, 150 grams of your every day table
:16:08. > :16:12.salt and 200mls of water. Then into that I'm going to crack
:16:13. > :16:15.a couple of egg whites. It's the white that gives it
:16:16. > :16:20.a really nice crust. As well as looking amazing,
:16:21. > :16:23.this salt crust is going to do things to your garlic like you've
:16:24. > :16:26.never experienced before. It keeps it very moist,
:16:27. > :16:29.really succulent. It takes on lots of flavour
:16:30. > :16:31.from the actual crust itself. You can do potatoes or turnips
:16:32. > :16:36.or even pieces of meat. It almost cooks everything
:16:37. > :16:40.in its own juices. You cannot eat this one,
:16:41. > :16:46.it'll probably make you very ill. This is all about getting
:16:47. > :16:48.flavour into ingredients, not about actually eating
:16:49. > :16:51.the dough itself. Wrap it in clingfilm
:16:52. > :17:01.and leave it for an hour. Just like me, the salt
:17:02. > :17:05.crust dough is chilled. Now I know this might seem
:17:06. > :17:17.like a bit of a faff. I promise you now, dump it
:17:18. > :17:20.in the middle of the table, Cut the dough into a rough
:17:21. > :17:23.circle and then grab yourself a bit of muslin,
:17:24. > :17:26.not a ropey old tea-towel. Put into the muslin peeled
:17:27. > :17:28.garlic cloves, a lemon, pierce it a few times first
:17:29. > :17:30.and some rosemary. Tie it up and then stick that
:17:31. > :17:34.into the middle of the salt crust. Now this is the part that
:17:35. > :17:37.you want to make sure it looks nice. You're making something that looks
:17:38. > :17:41.a little bit like a sack. A little sack of
:17:42. > :17:45.flavour and delight. Now bash that in the
:17:46. > :17:49.oven for 45 minutes. It's going to come out
:17:50. > :17:51.all lovely and brown. It'll be one of the loveliest
:17:52. > :17:58.things you ever did see. Chop the whole lot up,
:17:59. > :18:17.lemon rind an all and mix it into the greens but this ain't any
:18:18. > :18:21.old boiled veg, this is fried cavolo nero,
:18:22. > :18:27.Italian black cabbage. And that is ready to go
:18:28. > :18:32.with the leg of lamb. There you go boys and girls, cavolo
:18:33. > :18:35.nero with some salt, baked garlic. That is way better
:18:36. > :18:58.than boiled broccoli. Thanks, Tom. That looked truly
:18:59. > :19:04.delicious. It is time to find out whether this Tom is getting his food
:19:05. > :19:10.heaven or food hell. For food heaven we have fillet of beef, we're going
:19:11. > :19:13.to wrap it in puff pastry and bake it until it is gorge qus and it will
:19:14. > :19:18.be gorgeous. That's if you get it, of course. We have a food hell to
:19:19. > :19:22.face which is your whole baked trout with a lot of veggies that I know
:19:23. > :19:26.you don't like, fennel, celery, a load of different things. We're
:19:27. > :19:30.going to bake if in a parchment pouch and add white wine and lemon
:19:31. > :19:37.juice and serve it with green beans. I'm sure it will be delicious. The
:19:38. > :19:43.callers went 3-1. It is down to our chefs in the studio and we are going
:19:44. > :19:48.to go with food heaven. So you're in for a win. We're going to get rid of
:19:49. > :19:56.our hell dish. You don't need to look at it, Tom. We are going to
:19:57. > :20:00.crack on with beef Wellington. Normally you make it as a big log
:20:01. > :20:04.kind of thing. I don't know if that's the best description! A big
:20:05. > :20:07.log? Either way, you are going to get this beautiful individual beef
:20:08. > :20:13.Wellington. If you want to make this for a crowd, you can adjust the
:20:14. > :20:17.times so you can have pink meat in the seb ter or a more well done cut.
:20:18. > :20:21.It is handy in that way. The guys are making up our mushroom filling.
:20:22. > :20:32.Mark, you're doing it with lovely mushrooms. We have Swiss brown
:20:33. > :20:37.mushrooms and dehydrated mushrooms and Ching is doing some. Alongside
:20:38. > :20:46.this, we have got lovely steamed root. We have a big savoy cabbage.
:20:47. > :20:51.What is it about beef Wellington? I'm so patriotic. If you look at me
:20:52. > :20:58.and anything about my home. We have got Union jacks everywhere. I have
:20:59. > :21:05.noticed this! Even my sofa is Union jack. Is that sofa that's on the
:21:06. > :21:10.front of the book? Yes. That was at home with a big Union jack sofa at
:21:11. > :21:18.home. No beef Wellington in the book. Maybe next time. Maybe you
:21:19. > :21:20.will be inspired by your Saturday Kitchen experience. It is a
:21:21. > :21:25.rewarding dish to make. It is simple. If you have got a good
:21:26. > :21:29.quality cut of meat and you have got extra ingredients. I'm searing this
:21:30. > :21:34.until I have a nice golden colour on all sides and we're going to wrap it
:21:35. > :21:37.in pastry. We have got our mushrooms going on there with butter and it is
:21:38. > :21:42.starting to smell good. It is smelling really good. How do you
:21:43. > :21:49.have your beef cooked? Medium rare usually. I feel nervous say that to
:21:50. > :21:56.a chef. Yeah, medium rare. Nice. Perfect. That's how you should have
:21:57. > :21:59.it. The good thing with Wellington, if people like it cooked
:22:00. > :22:03.differently, leave theirs in for longer. That's the great thing about
:22:04. > :22:06.the individual side of it. Tom, how do you find the confidence to start
:22:07. > :22:10.diving at a young age? How did it come about? I didn't necessarily
:22:11. > :22:13.have the confidence at the start. I started swimming from the age of
:22:14. > :22:17.about four. Just for water safety because I lived in Plymouth. I saw
:22:18. > :22:21.people diving and I thought I'd give it a go and for the first years, I
:22:22. > :22:25.was terrified of doing it. I still get scared when I'm up there now. It
:22:26. > :22:29.is not something that goes away because it is human nature to be
:22:30. > :22:33.scared when you're stood ten meters up looking down. It is a genuine
:22:34. > :22:37.fear? Yeah, you get used to it, but you get the adrenalin rush every
:22:38. > :22:41.day. As soon as that adrenalin rush goes and you get too comfortable,
:22:42. > :22:48.that's when you start making mistakes. It is good to have the
:22:49. > :22:53.nerves to keep you sharp. Now we're cooking. What's that? A little bit
:22:54. > :22:57.of brandy and a splash of cream, not too much. The brandy makes all the
:22:58. > :23:03.difference. It matches well. It really does with the beef and it is
:23:04. > :23:07.just a great addition. We have got some puff pastry rolled out and you
:23:08. > :23:11.can use the ready to roll stuff or just roll it out with flour. It
:23:12. > :23:15.makes all the difference. We're going to sandwich this together with
:23:16. > :23:22.our cooled mushroom mixture. Oh, before I make a mess of it. Ignore
:23:23. > :23:26.thaflt we have mushrooms that have cooled beautifully and this will be
:23:27. > :23:30.spread on the puff pastry. When you are making this, it is really
:23:31. > :23:34.important to have cold puff pastry. If it heats up, you're going to be
:23:35. > :23:39.left with mush. Spread a little bit of that in the
:23:40. > :23:43.centre of your pastry and you want to be a little bit generous with
:23:44. > :23:48.this because you want the lovely layer of it, you have got the great
:23:49. > :23:53.favours, the mushrooms, the brandy and the thyme and it comes together
:23:54. > :23:58.with the beef. That gets popped on top. Brush it with the mustard over
:23:59. > :24:04.the sides and that will give you the lovely peppery bite. Do you feel
:24:05. > :24:08.like this is something you could do at home? You can prepare it in
:24:09. > :24:18.advance and bang it in the oven. Yeah. Looks good. This is, I think
:24:19. > :24:24.beef Wellington is the kind of see thing you see at weddings. When are
:24:25. > :24:29.you getting married? It is an air of mystery. I'm looking forward to it.
:24:30. > :24:31.It is never too late to change your mind!
:24:32. > :24:38.LAUGHTER I think that moment has passed! I
:24:39. > :24:47.don't want to break into tune. If you cooked me General Tso chicken!
:24:48. > :24:51.You made up for it. That's quite the offer of a Saturday morning!
:24:52. > :24:55.Brushing this with a little bit of beaten egg and we're going to
:24:56. > :25:00.transfer over our puff pastry to finish this off. You're sandwiching
:25:01. > :25:03.the whole thing together. You want to give it that little bit of egg
:25:04. > :25:08.wash to make sure you get a nice seal on it. Using the edges of your
:25:09. > :25:15.hand, bring in the puff pastry around it. We will finish it off by
:25:16. > :25:20.snipping off the excess. We will get rid of that. This goes into the
:25:21. > :25:23.oven. It will cook off and it is until your pastry goes nice and
:25:24. > :25:27.brown. You can leave it in longer if you want a more well done steak, but
:25:28. > :25:31.it is up to you. We will finish it off with egg wash which will make
:25:32. > :25:35.all the difference when it comes to the colour because it gives thaw
:25:36. > :25:40.lovely golden brown finish. It looks beautiful. Guys, how, we have got
:25:41. > :25:46.greens and we've got lovely things to go alongside this? Yes.
:25:47. > :25:49.Fantastic. Wow. This is going to go into the oven. I forgot how I'm
:25:50. > :25:55.going to do this. It is going to go like this. Into the oven we go and
:25:56. > :25:59.we're going to serve this up. We have ones that are good to go. You
:26:00. > :26:04.can see when this comes out of the oven. It is an epic looking beef
:26:05. > :26:10.Wellington. That looks so good. You can decorate it. It is up to you. It
:26:11. > :26:13.is a real show-stopper. Again, you have loads of individual ones that
:26:14. > :26:18.you can serve up and prepare them in advance. I'm going to slice this in
:26:19. > :26:21.half so you can see what it looks like inside. It does look
:26:22. > :26:25.spectacular when you open it up. It is one of those dishes that just
:26:26. > :26:29.instant comfort food. People get pretty excited when it comes to beef
:26:30. > :26:33.Wellington and when you slice it in the centre, that's what it is all
:26:34. > :26:38.about. You want it get the mushroom. Look at that. Beautiful. Beautiful.
:26:39. > :26:43.We have a little bit of gravy with it and steamed greens which are
:26:44. > :26:48.going to go here. That's a proper portion. That is, isn't it? It is a
:26:49. > :26:53.real hearty portion. You would be happy. Ching, would you spoon that
:26:54. > :26:56.over? Yes. Tom, the good news is you get to dig in now. We will grab the
:26:57. > :27:07.cutletry. I'm excited about this. It is the sort of thing that
:27:08. > :27:12.everyone is pretty happy. That's instant satisfaction. Yum. I'm going
:27:13. > :27:17.to grab a wine. Oh, you have the wine. Brilliant. Brilliant. We have
:27:18. > :27:25.got a beautiful wine. Olly has chosen Bodega Volcanes Carmerere. It
:27:26. > :27:29.is 2014 and ?7.99 and it is from Majestic. We need to ask Tom, how do
:27:30. > :27:37.you feel about your beef Wellington. All of a sudden he has gone silent?
:27:38. > :27:46.It is delicious. I'm going to carry on. It is your food heaven. We can
:27:47. > :27:49.see it. It is my food heaven. I mean beef Wellington, I'm going to have
:27:50. > :27:53.more. Is that cooked to your liking? It is perfect. It is delicious. The
:27:54. > :27:57.thing is with that individual style, you can leave them in the oven for
:27:58. > :28:03.longer if you wanted more well done. You can cater for the hole dinner
:28:04. > :28:10.party. You could write people's names on top with the egg wash. Why
:28:11. > :28:18.didn't you do that? Fantastic. Do you like the wine with it? Have you
:28:19. > :28:21.got a chance to taste the wine? It is a lovely rich red and with beef
:28:22. > :28:28.like that, you want something that's strong. I never really know anything
:28:29. > :28:32.about wine because I don't really drink, but it smells... Maybe this
:28:33. > :28:36.morning that could all change. It is not too late to give it a go. That's
:28:37. > :28:40.all from us today on Saturday Kitchen Live. Thank you to Mark
:28:41. > :28:44.Greenaway and Ching-He Huang. The delightful Tom Daley and Olly Smith
:28:45. > :28:50.for his brilliant wine choices. He is busy tucking. All the recipes
:28:51. > :28:59.from the show are on the website. Next week, it is Michel roux
:29:00. > :29:02.junior's turn to present. For now, cheers.