:00:07. > :00:11.There may be the smell of gunpowder in the air outside
:00:12. > :00:14.but in here there's a much tastier aroma as we've got 90 minutes of
:00:15. > :00:43.I'm joined by two of the country's very best chefs today.
:00:44. > :00:50.First the man at the helm of a quartet of award-winning London
:00:51. > :00:53.restaurants, The Salt Yard, Dehesa, The Opera Tavern and The Ember Yard.
:00:54. > :00:56.Next to him is the man who's lit up the Scottish
:00:57. > :01:00.His Edinburgh restaurant bears not only his name but a coveted Michelin
:01:01. > :01:07.It's the rather talented Tom Kitchin!
:01:08. > :01:19.Ben, you are firing away, what are you doing for us? I am cooking char
:01:20. > :01:34.grilled mackerel, his pip cabbageand porcini with new season pumpkin and
:01:35. > :01:41.Romesco sauce. And the sauce is with? Bread and
:01:42. > :01:46.nuts. So, follow that, then, Tom? I am
:01:47. > :01:50.doing potato risotto with braised North Sea squid.
:01:51. > :01:56.There is rice in it? Yes, rice powder. That thickens.
:01:57. > :02:00.So, risotto rice blended up. Yeah, exactly.
:02:01. > :02:03.So there's a fishy theme to the show today and I'll explain why
:02:04. > :02:06.There's plenty of meat in our archive recipes
:02:07. > :02:08.though with great dishes from The Hairy Bikers, Mary Berry, and
:02:09. > :02:11.Antonio Carluccio but Rick Stein's still cooking fish of course!
:02:12. > :02:13.Now, if you hadn't guessed it already, our special guest
:02:14. > :02:17.She's got a very busy week ahead as this Friday night is the big
:02:18. > :02:21.Children In Need appeal and she'll be at the centre of it all as one of
:02:22. > :02:31.Please welcome to Saturday Kitchen, it is the fabulous Fearne Cotton.
:02:32. > :02:36.Lovely to have you on the show. Now, you are used to this, on a
:02:37. > :02:42.show. Well, this is different.
:02:43. > :02:46.How long have you done it for? Maybe ten, 15 years. A long time.
:02:47. > :02:49.Your career has changed over the years and a big chunk of radio, as
:02:50. > :02:53.music is your passion. Absolutely.
:02:54. > :02:59.You left the radio this year? I did. After ten years. Ten years, an
:03:00. > :03:05.amazing time at Radio 1. I loved it. But time for new challenges.
:03:06. > :03:06.There is food in that horizon? Yes. We are going to talk about that
:03:07. > :03:11.later on. Now, of course, at the end of
:03:12. > :03:14.today's programme I'll cook either It's up to the guests in
:03:15. > :03:27.the studio and a few of our viewers Food heaven is fish.
:03:28. > :03:31.I am a pescetarian, and I just love it.
:03:32. > :03:39.What about the food hell? It is coriander. I just can't bear it.
:03:40. > :03:40.The seeds or the leaf? All of it. It is like eating soap!
:03:41. > :03:43.So it's either sea bass or coriander.
:03:44. > :03:46.For food heaven I'm going to serve the fish with another of Fearne's
:03:47. > :03:53.The fish is roasted whole and the skin removed then served
:03:54. > :03:55.with a salad made from heritage beetroot, red onion and walnuts.
:03:56. > :03:57.It's finished with a few lightly pickled beetroot leaves
:03:58. > :04:02.I love that, James. Really happy with that.
:04:03. > :04:04.Or Fearne could be having food hell, coriander.
:04:05. > :04:07.I'll roll a piece of tuna in both fresh coriander and coriander seeds.
:04:08. > :04:10.It's quickly sealed on a hot griddle and served almost raw with
:04:11. > :04:14.a coriander and coconut pesto and an Asian style red cabbage salad.
:04:15. > :04:22.That sort of tuna, I am OK with. But, the coriander. Could you have
:04:23. > :04:25.put anymore in there? No, is the answer.
:04:26. > :04:27.There is a lot. Exactly!
:04:28. > :04:30.But you'll have to wait until the end of the show to find
:04:31. > :04:34.If you'd like the chance to ask either of our chefs
:04:35. > :04:40.A few of you will be able to put a question to us, live,
:04:41. > :04:45.And if I do get to speak to you I'll be asking if you want Fearne to face
:04:46. > :04:50.You can also send us your questions through social media today by using
:04:51. > :04:58.Right, let's cook and first up is the Brilliant Ben Tish.
:04:59. > :05:09.So, we are doing something seasonal? Yes, we are indeed. We have this
:05:10. > :05:13.beautiful mackerel. We are going to grill it. It is nice and thick. We
:05:14. > :05:20.have pumpkin. We are cooking this in realtime?
:05:21. > :05:24.Yes, so one cm diced. Then we have his pip cabbage that I will grill.
:05:25. > :05:27.So the recipe is all about the grilling.
:05:28. > :05:35.This is the base of one of your restaurants? Yes, M BR, our most
:05:36. > :05:42.recent restaurant. We cook almost everything over charcoal wood. We go
:05:43. > :05:45.to great length the to source the amazing charcoal wood from single
:05:46. > :05:49.species sources, from all over the world to get the best quality. To
:05:50. > :05:53.get the best flavour from the food. Fancy wood. Trees that have had a
:05:54. > :05:58.good life. Happy trees.
:05:59. > :06:08.What kind of flavours do you get? Oak is one.
:06:09. > :06:14.That is used in a wood-fired oven? Oak, birch, elm and orange.
:06:15. > :06:19.Orange? Yes. This his I cabbage is very sweet. It
:06:20. > :06:23.is worked nicely cooked over the grill.
:06:24. > :06:30.So, you are not cooking it as in boiling it? Not boiling it. I think
:06:31. > :06:34.it is the best way to cook these types of vegetables. It really
:06:35. > :06:39.intensifies the flavours. That is right. I love the car coal bits.
:06:40. > :06:43.All of the crispy bits are the best bits.
:06:44. > :06:48.Then we have the beautiful porcini mushrooms. Again they are in season.
:06:49. > :06:52.I'm cutting them nice and thick. So almost steaks. They are going on the
:06:53. > :06:57.grill as well. You would like a little bit of oil?
:06:58. > :07:02.A little bit of oil. Put the pumpkin in there. I will
:07:03. > :07:08.grab it for you. And saute that and pop the lid on it
:07:09. > :07:11.to help it on its way. Lots of people would think you
:07:12. > :07:17.cannot cook that in realtime, as in six minutes? Yes.
:07:18. > :07:23.Then the last bit of the dish. We are making a Romescu sauce. A quick
:07:24. > :07:28.one. We make them at work where you roast the vegetables for a long time
:07:29. > :07:33.in the oven but this is a quick realtime one. We use amazing peppers
:07:34. > :07:40.you can buy in a jar. These are fabulous.
:07:41. > :07:46.And look at these, fresh porcini mushrooms.
:07:47. > :07:54.They are the king of mushrooms. You are keen on mushrooms? I mean,
:07:55. > :07:59.they are not my favourite but... Tom, these are the best ones. They
:08:00. > :08:02.are Scottish. I'm going to give it a go.
:08:03. > :08:09.The sauce will be up your street. It is a classic Spanish sauce.
:08:10. > :08:15.A classic Spanish sauce. It is a bread, purposes, vinegar, thickened
:08:16. > :08:20.with nuts and stale, day-old bread it is a great all-round sauce.
:08:21. > :08:26.You can use it, vegetables, meat, veg, it is delicious.
:08:27. > :08:30.There is sherry vinegar, smoked cayenne pepper and you whizz it all
:08:31. > :08:36.up. Yummy. So the idea is that we are frying it
:08:37. > :08:42.and steaming it? We want a bit of colour on it and the steam help it
:08:43. > :08:47.is along a bit. You can tell with the sauce where it
:08:48. > :08:53.gets the Spanish inplutoniums from with the almonds? Yes, the almonds
:08:54. > :08:57.and the smoked peppers. The peppers are wood roasted and peeled by hand.
:08:58. > :09:01.They have the smokiness there. You can see that the cepes are grilling
:09:02. > :09:05.up nicely. I'm going to add more oil on to
:09:06. > :09:09.that. We are talking about seasonal
:09:10. > :09:13.produce. You are involved in a great campaign with this school?
:09:14. > :09:18.Absolutely. Yes. We have been working with a school called Phoenix
:09:19. > :09:24.School in Shepherd's Bush for a couple of years. They are a
:09:25. > :09:34.brilliant school. Attached to it is an acre-and-a-half of land where
:09:35. > :09:39.they grow the most aye maizing vegetables, herbs, beehives for hind
:09:40. > :09:43.we are using it in the restaurant. We are helping this with the
:09:44. > :09:48.direction as to what to grow. But it is beautiful. An acre-and-a-half of
:09:49. > :09:53.land in Shepherd's Bush. It is brilliant. The guys are super
:09:54. > :10:24.excited about it. There is a fresh delivery a week. It is fantastic.
:10:25. > :10:31.Right, the mackerel. I will cut this in half. Keeping it on the bone.
:10:32. > :10:35.It is a great fish. Mackerel is super healthy. It works
:10:36. > :10:39.well for grilling. It is made for grilling.
:10:40. > :10:45.It must be fresh. That is the key. It must be superfresh. You will
:10:46. > :10:49.know, it is nice and firm. What are you trying to say? I went
:10:50. > :10:53.fishing in Scotland, recently. I caught nothing! I caught the bottom
:10:54. > :10:58.of the river a lot. Disappointing.
:10:59. > :11:03.I went salmon fishing in Scotland for three days, nothing. I saw them!
:11:04. > :11:09.They were all jumping around me but nothing caught.
:11:10. > :11:12.So I'm going to put olive oil in this.
:11:13. > :11:18.Yes, just to make it a bit more rich.
:11:19. > :11:24.That is looking great. You want it chunky, not smooth. It is a rustic
:11:25. > :11:27.dish. Really good. So, the pumpkin... We are about
:11:28. > :11:34.there with that. That is it, really, it is cooked?
:11:35. > :11:39.Yes, a little texture is fine. The cabbage is there, you still want a
:11:40. > :11:42.bit of bite to it. I will season that.
:11:43. > :11:47.Salt in there. That is great, James. The mackerel
:11:48. > :11:50.will be super quick. Between the restaurants, you are
:11:51. > :11:57.managing to find time. You have a cook book coming out as well? It is
:11:58. > :12:01.a cook book about grilling, smoking, barbecuing all-year round. Doing
:12:02. > :12:07.lots of interesting stuff on it. Not just meat. It covers everything,
:12:08. > :12:10.even the desserts. So, March next year it is out. I'm really excited
:12:11. > :12:16.about it. So, this is cooked. We are ready
:12:17. > :12:19.when you are. Yeah, just get the cabbage off. We
:12:20. > :12:23.need to nick the core from the cabbage.
:12:24. > :12:28.So you keep the core on to hold it together? Yes, exactly that. It is
:12:29. > :12:35.quite chunky. Nick it out just before you are ready to plate. This
:12:36. > :12:40.mackerel is absolutely beautiful. Do you want me to do that? Yep, I
:12:41. > :12:44.will plate it. A little bit of lemon juice on there.
:12:45. > :12:49.That is brilliant. So that cabbage almost steams as
:12:50. > :12:56.well? Yes. With the layers it creates its own natural steam.
:12:57. > :13:03.It is twice-cooked, I suppose. There we go.
:13:04. > :13:12.The cepes are on. Fantastic. Beautiful James. Thank you.
:13:13. > :13:16.One more bit. That is brilliant. And our pumpkin.
:13:17. > :13:21.And it does cook in time. Yes, you want to keep a little bit
:13:22. > :13:26.of texture to it. It breaks down quickly if you leave it too long.
:13:27. > :13:34.You could serve that with a veg for a roast dinner with star anise.
:13:35. > :13:40.Mmm, nice and spicy. Oops, I'm not doing my job.
:13:41. > :13:46.Thanks, James, you have done a fantastic job.
:13:47. > :13:53.So, I just dot some of this around. No airs and greases with this.
:13:54. > :13:58.You could serve it with just the Romescu sauce, it is just delicious.
:13:59. > :14:02.It is a great way of using up the left over bread.
:14:03. > :14:05.Definitely. So there you go.
:14:06. > :14:06.That is my char grilled mackerel, his pip cabbageand porcini with new
:14:07. > :14:27.season pumpkin and Romesco sauce. How good does that look.
:14:28. > :14:35.Pretty good. Breakfast? Yes! This is very decadent. Having a proper meal.
:14:36. > :14:42.Just me? Are we not sharing? I'm intrigued by trying the sauce.
:14:43. > :14:50.It is a classic. Oh, that is like being on holiday.
:14:51. > :14:56.That is so nice. The smoked pepper, the paprika makes
:14:57. > :15:06.it stand out. Shall I go in? A bit of everything. I worry about the
:15:07. > :15:09.texture of the mushroom, slimy. Yum!
:15:10. > :15:13.Right, let's get some wine to go with this.
:15:14. > :15:16.With our thoughts on Remembrance Sunday tomorrow, we sent our wine
:15:17. > :15:19.expert, Jane Parkinson, to pay her respects at one of the key memorial
:15:20. > :15:34.So, let's see what she's chosen to go with Ben's marvellous mackerel. I
:15:35. > :15:39.am in Lichfield to choose the perfect wine. As this weekend marks
:15:40. > :15:43.Remembrance Sunday, I have come to the national memorial arboretum to
:15:44. > :16:21.pay my respects and take a look around.
:16:22. > :16:30.Ben's recipe is so clever it could work with red, pink or white. If you
:16:31. > :16:36.are going white, Chenin blanc is plush enough for those flavours. I
:16:37. > :16:41.want a wind that can dance to the tuned of new season pumpkin and
:16:42. > :16:46.tangy romesco sauce. I have gone for red with this pinot noir, La Folie
:16:47. > :16:51.Douce, from the South of France. Pinot noir is one of the lighter red
:16:52. > :16:55.grapes so it works well with fish, especially when it is chilled, which
:16:56. > :17:02.is how I enjoyed this would the mackerel. You can still smell the
:17:03. > :17:07.red berries and spices. -- with the macro. It is the freshness of the
:17:08. > :17:14.wine that is great at cutting through the oiliness of the mackerel
:17:15. > :17:18.and it is robust enough to match the roasted red pepper and the spices.
:17:19. > :17:23.The earthiness that comes through is fantastic for the new season
:17:24. > :17:26.pumpkin. With your easy to follow recipe, I have chosen an easy
:17:27. > :17:37.drinking red and I hope you have got it chilled in the studio. Cheers.
:17:38. > :17:41.This was controversial. I was not keen on the cold. I thought it was
:17:42. > :17:50.too dry to be cold. Room temperature, delicious. Slight
:17:51. > :17:55.difference between 7am and 10am. It is improving. The toothpaste taste
:17:56. > :18:05.in the morning! What do you reckon! A bit of a bargain. I think warm. I
:18:06. > :18:14.will be drunk after two slips. He wanted the recipe, that it is. This
:18:15. > :18:21.is the best day out ever. What are you going to make? A risotto with
:18:22. > :18:27.potatoes and squid. Will you be offended if I do not eat the squid?
:18:28. > :18:36.Am I really fussy? You might be. I will pick out the squid. All will be
:18:37. > :18:43.all -- revealed later. They have never read the brief! Call us now on
:18:44. > :18:45.this number, 0330 1231410. You can tweet your questions using the hash
:18:46. > :18:47.tag #saturdaykitchen. Right, let's get out
:18:48. > :18:50.on the water with Rick Stein. He's in Vietnam today taking
:18:51. > :18:59.a trip along the Mekong river It is a good job I have got goujons
:19:00. > :19:08.next. Are you happy with them? Yes, I am, thank you.
:19:09. > :19:16.I am on the mighty Mekong River in Vietnam's, and almost instantly
:19:17. > :19:19.crossing the border, I can sense a difference between the two
:19:20. > :19:25.countries. Vietnam is more populated, the river banks are
:19:26. > :19:31.crowded with houses. Just over 30 years ago, this was probably one of
:19:32. > :19:38.the most dangerous places to be, reminiscent of Apocalypse Now. Today
:19:39. > :19:43.it is full of life. The river is not just a highway, it is the source of
:19:44. > :19:46.everyone's livelihood. We have turned off the main Mekong River
:19:47. > :19:52.into this canal and we will join a small river. It is so densely
:19:53. > :19:57.populated, this is really interesting. All of the little huts,
:19:58. > :20:10.most of them, they have got fish pens under it. It is awful but most
:20:11. > :20:17.of one's popularity comes from war forms. It looks like saplings coming
:20:18. > :20:31.out, the TV aerials. They are shouting at me! Hello! Might have
:20:32. > :20:35.been Mekong whiskey, maybe. In just a few hours, I have lost count of
:20:36. > :20:41.the number of fish farms, the floating shacks lining the banks. I
:20:42. > :20:46.was interested to have a look inside so my guide took me to a friend of
:20:47. > :20:56.hers to have a look. What sort of fish are we going to see today? On
:20:57. > :21:01.this farm, we can find the tilapia. In supermarkets in England, there
:21:02. > :21:17.are fillets of Vietnamese fish, they call it, live fish -- cobbler fish.
:21:18. > :21:22.I am not sure. I have never heard of cobbler fish. These are not just
:21:23. > :21:26.farms, they are homes too. A bit like farms in the Alps where the
:21:27. > :21:31.cattle live downstairs and the family live above. Everyone seems to
:21:32. > :21:33.have a couple of dogs. I imagine there is quite a bit of fish
:21:34. > :21:55.rustling going on. What do you call it? This fish is
:21:56. > :22:09.called kateem. It means the fish of bird. How big does it grow? About
:22:10. > :22:17.600 grams. Really nice fish. It smells good. How would you cook
:22:18. > :22:23.this? We like very much the fish cooked with tomato sauce. And
:22:24. > :22:33.sometimes we fry it with lemon grass and chilli. Deep-fried? Shallow
:22:34. > :22:39.pan? Deep fried and served with fish sauce. I like that way. The skin is
:22:40. > :22:45.a bit crisp. I like the way they cook fish here. They hard fry it.
:22:46. > :22:51.This is a great sauce made with garlic, shallots, chilli, finely
:22:52. > :22:57.chopped lemon grass and tinned tomatoes which is what she told me
:22:58. > :23:02.to use. When in Vietnam, do as the Vietnamese! Plenty of fish sauce.
:23:03. > :23:09.The sauce that glues everything together in Southeast Asia. When we
:23:10. > :23:14.were filming in a fish sauce factory in Cambodia, I tasted the fish sauce
:23:15. > :23:19.that came out of the barrel, the fermenting barrel, and all of the
:23:20. > :23:28.crew said, do not touch it! It was the clearest, purist, sweetest taste
:23:29. > :23:33.I have ever had. Now, palm sugar. You can use brown sugar, light brown
:23:34. > :23:40.sugar, but I love the taste of palm sugar. It is more authentic. Palm
:23:41. > :23:50.sugar, lime leaves. Just a couple. Finley shredded. -- Finley threaded.
:23:51. > :24:02.Lime juice. Now some cornflour with a bit of
:24:03. > :24:12.water. Just to thicken it up a bit. Add that. Just let it cook out.
:24:13. > :24:26.Finally and most importantly, a little taste. Honestly, I just... It
:24:27. > :24:29.always beguiles me how easy it is to make things taste nice in the far
:24:30. > :24:34.east simply because the mixture of sugar, lime, fish sauce, all of
:24:35. > :24:41.those things together, and chilli, of course, it creates an absolutely
:24:42. > :24:44.moreish taste. Good. That is done. Let us rock on and do the official
:24:45. > :24:54.stop strangely, I could not get heard fish in Padstow so I am using
:24:55. > :25:02.sea bass -- do the fish. Strangely, I could not get bird fish in
:25:03. > :25:09.Padstow. I like cooking in a wok because it looks right but be
:25:10. > :25:17.careful. An open plan like that, gas flame, lots of hot oil, dangerous
:25:18. > :25:23.stuff. -- pan. If you are cooking on a 4 ring burner, keep it at the
:25:24. > :25:28.back. I am crazy for a gizmo but I keep losing them. Not hot enough, it
:25:29. > :25:33.needs to be about 60 degrees. For a fish this size, if you fry it until
:25:34. > :25:42.the skin is crispy, it will be about right in the centre. Now the tomato
:25:43. > :25:46.sauce. All you need is steamed rice and an ice-cold beer. I like serving
:25:47. > :25:52.a whole fish like this. Serving themselves. I really like eating
:25:53. > :25:58.fish with chopsticks. It makes you look for every morsel.
:25:59. > :26:00.Frying a whole fish is probably a little ambitious
:26:01. > :26:03.for most people at home, but you can opt for smaller fillets or goujons,
:26:04. > :26:07.especially if you can get hold of flat fish like sole or plaice.
:26:08. > :26:14.This is lemon sole. Plaice has spots, more like a diamond.
:26:15. > :26:23.Beautiful piece of fish. The first thing you need is a sharp
:26:24. > :26:32.knife and you need a fill tonight. The blade bends. -- a filler ten
:26:33. > :26:39.knife. You take off the Finns. With a pair of scissors. I do not know
:26:40. > :26:46.how these guys Philip it. -- fillet it. You can see there are two
:26:47. > :26:53.fillets on the side and two on the other. Why are you using this? It is
:26:54. > :27:01.classic for the Johns because it is delicate. There is a natural line
:27:02. > :27:07.and we follow that -- the goujons. We slide the knife underneath and
:27:08. > :27:17.make long cuts with the knife all in one go and slide the fillets off.
:27:18. > :27:23.You make it look easy. Panicking on live TV, that is the key! I have
:27:24. > :27:29.done a few. The key is when you make a cut do not stop. Do not make
:27:30. > :27:35.jagged cuts. Once you cut into it, you have got to carry on. There are
:27:36. > :27:41.two on that side and two on that side. A round fish like sea bass has
:27:42. > :27:47.got two on either side. You have got four on a flat fish like this. But
:27:48. > :27:52.this through. Reading about you yesterday, you wanted to be an
:27:53. > :27:57.actress first of all, not music. Yeah, when I was a kid, that was my
:27:58. > :28:03.ambition and my aim and it all went terribly wrong and here I am! It did
:28:04. > :28:07.not go terribly wrong! You were spotted young, 15? I thought I was
:28:08. > :28:12.going to an acting audition when I was 14, 15, and it turned out to be
:28:13. > :28:17.for the present job at the Disney club. I did not have a clue how to
:28:18. > :28:24.be a presenter. Sometimes I still don't! Join the club! I love my job
:28:25. > :28:29.and feel left and lucky. So much fun. You have done all manner of
:28:30. > :28:34.different stuff but you do go to go for the big events. You must feel
:28:35. > :28:40.confident and quite happy doing it. I love live TV. This will be my 10th
:28:41. > :28:47.year doing Children in Need and it is an honour to be part of it, to
:28:48. > :28:52.work with Terry, I love our annual catch up. I have been lucky enough
:28:53. > :28:56.to see so many projects that Children in Need funds and you get
:28:57. > :29:02.to meet the individuals, the kids helped by the Children in Need funds
:29:03. > :29:05.because of lovely generous people donating. It hits home it is such an
:29:06. > :29:12.important thing and have generous the UK is, always getting behind the
:29:13. > :29:18.big night and all of the projects. Over 750 million has been raised in
:29:19. > :29:24.total. Phenomenal. What is different about this Friday? We have loads of
:29:25. > :29:33.good stuff which I love. We have got Rod Stewart performing on the night,
:29:34. > :29:37.Ellie Goulding, and then we have got the big sketches and stunts and
:29:38. > :29:41.musical stuff and a really amazing Star Wars sketch which obviously a
:29:42. > :29:46.lot of people are very excited about because the film is in imminent. You
:29:47. > :29:56.need to watch out for that. Lows of brilliant stuff. Call The Midwife as
:29:57. > :30:03.well. Strictly, that will be entertaining. I cannot wait. Lovely
:30:04. > :30:09.evening. 7:30pm on BBC One. How long does it go on? It is a tag team for
:30:10. > :30:16.you guys. Terry does the whole thing, he is adamant he will go from
:30:17. > :30:22.7:30pm until 2:30am. He is Children in Need, the ringmaster. We all
:30:23. > :30:26.wrote so it is Tess and then me and then others. Terry gets to work with
:30:27. > :30:39.all of us through the evening. Fantastic. There are your goujons.
:30:40. > :30:44.So, salt, pepper. They are dusted in the flour.
:30:45. > :30:51.I like making these for my son but probably not as posh.
:30:52. > :30:56.Well, the chefs like these. It is a posh fish finger.
:30:57. > :31:02.They are, aren't they? They are delicious. The breadcrumbs I am
:31:03. > :31:08.using are panko breadcrumbs. What is that? They are Japanese
:31:09. > :31:16.breadcrumbs fried and shaved with a greater. So they become blended when
:31:17. > :31:20.you fry them. And because you call them goujons, you can add another
:31:21. > :31:26.?2. 50. There you go, speaks the chef.
:31:27. > :31:31.Now, in Children In Need was not enough, did you hang up the mic on
:31:32. > :31:36.Radio 1 this year? I'm taking a break from working in radio. I love
:31:37. > :31:40.it. I do miss it. It was ten years. It is weird. Basically, I talk to
:31:41. > :31:45.ply husband more. I have more words to use up in the day. But I do miss
:31:46. > :31:50.it. I would like to go back to doing some form of radio at some point.
:31:51. > :31:52.You left as you had your second child.
:31:53. > :31:58.Yeah, little Honey. She is here. Waiting for goujons.
:31:59. > :32:06.No, she is only eight weeks old. Yes.
:32:07. > :32:11.She is amazing. Gorgeous. But it is at that point, other new mums
:32:12. > :32:15.understand this, being out of the house is quite exciting. So very
:32:16. > :32:20.excited to be here guys. So, we are making the mayonnaise. We
:32:21. > :32:27.have egg yolks, mustard. I'm using rapeseed oil. I would not use olive
:32:28. > :32:33.oil but you can use veg oil. The key to using veg oil, it turns it white.
:32:34. > :32:39.Do you like salad cream? Yes. You can do exactly what I am doing
:32:40. > :32:43.here with hard boiled egg yolks an vinegar at the end it is your own
:32:44. > :32:48.salad cream. Wow. I like that.
:32:49. > :32:56.Or a lot of people will say why not buy it! But I like home-made stuff.
:32:57. > :33:01.And if that was not enough, it is the BBC Music Awards? Yes, the
:33:02. > :33:08.second. We did the first one last December. So much fun. Another huge
:33:09. > :33:15.night. Amazing artists. We are so lucky that the BBC can summon
:33:16. > :33:20.artists and get everyone together. We have Ellie Goulding, Hozier and
:33:21. > :33:24.One Direction. So that will be a lot of fun.
:33:25. > :33:30.You are doing something slightly different, you are stepping on to
:33:31. > :33:34.our path? Yes, I get nervous about doing something that people are way
:33:35. > :33:41.better at me. But I'm doing my first cook book. Which I am so excited
:33:42. > :33:47.about. I'm not the new Nigella but it is how I like to cook at the
:33:48. > :33:51.home. How I cook for the family. Using healthy ingredients. Health
:33:52. > :33:56.conscious. Not using refined sugar. I try not to eat it myself.
:33:57. > :34:04.Does it is avocado on toast in there? No, it is not in there.
:34:05. > :34:10.Coriander? Snow No! So, this is a mayonnaise. It is turning it into
:34:11. > :34:17.the tartar sauce now. So we have the capers. The fish has gone in, 45
:34:18. > :34:23.seconds in a hot fryer. Now I like the tartar sauce as most people call
:34:24. > :34:30.me the first time that they see me, chunky, between everything else!
:34:31. > :34:38.Chunky. Tom spoke about. That too quickly!
:34:39. > :34:44.How handy that your surname is Kitchin? Amazing.
:34:45. > :34:49.Now, the goujons are there, now with lemon in there, some salt... A
:34:50. > :34:53.little bit of pepper. You can add a touch of vinegar in this as well.
:34:54. > :34:59.A tiny bit. We are going to blitz this up.
:35:00. > :35:04.Or rather not? Is it not working? Give it a good shake or a whack.
:35:05. > :35:08.No. We will take that out and do it by hand.
:35:09. > :35:12.Oh, no, how long will that take? About 16 minutes.
:35:13. > :35:16.We'll keep chatting. I have lots to talk about.
:35:17. > :35:21.I will use the opportunity to give my brother-in-law a shout-out. This
:35:22. > :35:25.is his favourite show in the world. Hi, Jack.
:35:26. > :35:31.Your brother-in-law? Yes. Favourite show ever. Right, we are mixing that
:35:32. > :35:36.together. So, as I said, that is chunky tartar sauce.
:35:37. > :35:41.That is really chunky. I blame the TVs, everybody buys big
:35:42. > :35:46.TVs. I went into a TV shop once, obviously to buy a television. I had
:35:47. > :35:51.to wait because the recording of Saturday Kitchen was on! So about 56
:35:52. > :35:54.of me on the big screen. I had to wait outside. A chunk of lemon to go
:35:55. > :36:01.with it. Lovely. Gorgeous.
:36:02. > :36:07.And then the fabulous goujons. That looks so amazing.
:36:08. > :36:12.Thank you. Right, let's do this. I'm getting stuck in now? I am quite
:36:13. > :36:17.hungry. That is what you learn on this show
:36:18. > :36:21.- eat as much as you can in ten seconds.
:36:22. > :36:30.I thought that. They all look pretty wolf-like.
:36:31. > :36:31.No ladies first with this lot. Oh, that tartar sauce is incredible.
:36:32. > :36:35.Amazing. So, what will I be making for Fearne
:36:36. > :36:38.at the end of the show? It could be her food heaven,
:36:39. > :36:40.sea bass. The fish is baked whole and served
:36:41. > :36:43.with a salad made from roasted I'll add a few walnuts,
:36:44. > :36:47.pickled beetroot leaves I'll roll a piece of tuna in both
:36:48. > :36:56.fresh coriander and coriander seed. It's seared on a hot griddle
:36:57. > :36:59.and served almost raw with a coconut and coriander pesto, as well
:37:00. > :37:01.as Asian-style red cabbage salad. As usual, it's down to the guests
:37:02. > :37:05.in the studio and a few of our viewers to decide, and you can see
:37:06. > :37:12.the result at the end of the show. Right, let's get another absolute
:37:13. > :37:32.favourite recipe from Mary Berry and It is so satisfying to turn your
:37:33. > :37:37.vegetables into something delicious! Oh, look at that! And my next recipe
:37:38. > :37:45.is a wonderful way to make the most of them.
:37:46. > :37:50.The popular lamb shanks are the rather large ones that come from the
:37:51. > :37:55.hind leg of a lamb. And they are very big. These are the foreshanks.
:37:56. > :38:02.That is from the front leg of the animal. And I think these are amuch
:38:03. > :38:08.better size for one portion. If you cook them long and slow they
:38:09. > :38:14.taste absolutely delicious. First, brown the shanks in really
:38:15. > :38:29.hot oil. The reason for browning them is it
:38:30. > :38:35.satisfactories the outside -- sears the outand gives a lovely colour as
:38:36. > :38:38.well as flavour. Now, two large sliced onions and two cloves of
:38:39. > :38:46.garlic. Give that a good stir around.
:38:47. > :38:51.Once these have softened, add 400 mls of beef stock. Bring it to the
:38:52. > :38:59.boil. To thicken the gravy, take a rounded tablespoon of flour and add
:39:00. > :39:02.300 mls of red wine. Using recipes that say use the
:39:03. > :39:07.directing of the wine or the wine that is left but there is never any
:39:08. > :39:12.left in our house. So I will take it from a new bottle but I will have a
:39:13. > :39:17.little tipple later just to use it up. Mix that to a piece. As it is
:39:18. > :39:22.cold, it will not go in lumpy. So I will pour that in. Stirring all of
:39:23. > :39:29.the time And that will just thicken it up a little.
:39:30. > :39:35.To give the gravy extra depth, I like to add a teaspoon of chopped
:39:36. > :39:42.rosemary and a tablespoon of redcurrant jelly.
:39:43. > :39:50.It looks pretty delicious there, and I'm just going to let it cook slowly
:39:51. > :39:55.now at 140 fan for about two hours - just until it is tender.
:39:56. > :39:58.When you grow your own vegetables, this are very precious. But
:39:59. > :40:03.sometimes when you put vegetables into a casserole they are cooked
:40:04. > :40:10.Forfar too long, they lose their flavour and they are mushy.
:40:11. > :40:15.I like to boil them for about eight to 10 minutes in salted water so
:40:16. > :40:21.that they are just turned. And then half of them I toss into butter.
:40:22. > :40:28.Oh, you have to be strong to carry this lochlt
:40:29. > :40:33.Oh, look at that. It's a really good, rich brown
:40:34. > :40:37.colour. Now add the rest of the vegetables to the casserole. So
:40:38. > :40:43.everybody will have some vegetables that are actually in the casserole
:40:44. > :40:49.and some that are lovely and fresh looking and colourful.
:40:50. > :40:57.And then a little of the sauce... Over the top.
:40:58. > :41:03.So, isn't that something really, really special? Now, I can't resist
:41:04. > :41:07.having a taste. It's coming away like a dream. Look
:41:08. > :41:24.at that. Don't you wish you were me? Do you
:41:25. > :41:29.know what, that's a cracking recipe. Ever since I was a child I've loved
:41:30. > :41:32.picking berries. And there is no tend to the
:41:33. > :41:44.delicious things you can make with them.
:41:45. > :41:48.Lucy's strawberry slices. Why Lucy's strawberries slices? Because Lucy
:41:49. > :41:51.has been with me now for 24 years. Together we develop all of the
:41:52. > :41:56.recipes. And that is one of her great
:41:57. > :42:01.favourites. They are dead easy to make, all in one method and so
:42:02. > :42:10.delicious to eat. To make the sponge take four eggs,
:42:11. > :42:15.225 grams of baking spread, then add 225 grams of sugar, 300 grams of
:42:16. > :42:20.self-raising flour and two little teaspoons of baking powder.
:42:21. > :42:27.Let's put the lid on, because I'm bound to knock it over. That's it.
:42:28. > :42:32.Then add one teaspoon of vanilla extract and four tablespoons of
:42:33. > :42:54.milk. Then move it around gently.
:42:55. > :43:01.Now that looks lovely and creamy, beautifully smooth. Turn it all into
:43:02. > :43:08.a 23 by 30, greased and lined tray bake tin. Then just level that and
:43:09. > :43:12.push it right into the corns. It does seem very strange not to have
:43:13. > :43:18.little people around dying to lick the bowl. I miss it. But I do cook
:43:19. > :43:25.with my grandchildren. They always want to get to the stage of licking
:43:26. > :43:33.the bowl! So that goes into the oven now at 160 fan. It will take about
:43:34. > :43:39.35 minutes. You will know when it is ready when
:43:40. > :43:45.it is pale golden brown and springy to the touch. Now trim the edges and
:43:46. > :43:52.cut it into 27 pieces. You must think that is an odd number. But
:43:53. > :43:58.three nines are 27. So if I do three strips and cut each one into nine.
:43:59. > :44:03.There we are. 27 little soldiers there.
:44:04. > :44:09.Now to the filling. Mix two tablespoons of strawberry
:44:10. > :44:13.jam with 300 grams of half strawberries and add a squeeze of
:44:14. > :44:20.lemon juice. The strawberry jam gives them a wonderful shine and a
:44:21. > :44:25.gloss. Add 200 mls of creme fraiche to 300 mls of whipped cream. Right,
:44:26. > :44:32.now to the filling. Then on go the strawberries.
:44:33. > :44:39.And a gentle squeeze and they look, I think, most inviting.
:44:40. > :44:44.A different way of having strawberries and cream! You
:44:45. > :44:52.wondering about this one? Did I forget to put it on the plate...
:44:53. > :45:06.Plate...? That is blissful it really is. In fact, I can't wait for the
:45:07. > :45:14.next slice! You were watching that starry eyed. I am in love with Mary
:45:15. > :45:19.Berry. The way she eats cake, she is perfect. There will be more from
:45:20. > :45:23.Mary on next week's show. Still to come this morning
:45:24. > :45:25.on Saturday Kitchen Live... Antonio Carluccio is in Sicily
:45:26. > :45:27.today. He's sampling the local Marsala
:45:28. > :45:29.wine, before heading to a pastry shop to sample just one or
:45:30. > :45:32.two of their products! It was Bonfire Night this week and
:45:33. > :45:35.with Ben taking on Tom in today's Saturday Kitchen omelette challenge,
:45:36. > :45:37.I'm fully "eggs-pecting" culinary Can either of them plot
:45:38. > :45:41.an "eggs-plosive" finish and rocket I'll happily give a penny to
:45:42. > :45:53.the guy who can simply make You can see how it all turns out,
:45:54. > :46:00.live, a little later on. And will Fearne be facing food
:46:01. > :46:02.heaven, whole roasted sea bass Or food hell, coriander covered tuna
:46:03. > :46:06.with a coconut and coriander pesto? You can see what she ends up with
:46:07. > :46:10.at the end of the show. Right, cooking next is the foodie
:46:11. > :46:23.flower of Scotland, Tom Kitchin. We are going to praise the tentacles
:46:24. > :46:31.and the wings of the squid. -- braise. We are going to make a
:46:32. > :46:36.risotto. We have taken risotto rice, powdered it in the machine to make
:46:37. > :46:40.powder and we are going to use that with potatoes as well which is a
:46:41. > :46:45.little bit different. It is a risotto which is going to cook in
:46:46. > :46:51.real time apart from this. That is the idea. If you go really fast, we
:46:52. > :46:55.have got a chance. Otherwise, no. In a hot pan, I have taken the wings
:46:56. > :47:00.and the tentacles. Often people do not know what to do with them. This
:47:01. > :47:08.gives you an idea. A little bit of seasoning. They taste as good as
:47:09. > :47:17.everything else. Exactly. This is based on another dish from a chef we
:47:18. > :47:24.know quite well. My mentor and your great friend, he has a dish which is
:47:25. > :47:32.a bit like squid Bolognese. The idea stems... Would you say it is
:47:33. > :47:38.borrowed? He did it with cuttlefish. Cuttlefish is the take on the pasta,
:47:39. > :47:45.brilliant. We have sweated it off. Quite a lot of liquid comes off. Do
:47:46. > :47:49.not throw that away. All of the lovely flavour from the squid where
:47:50. > :47:55.it has caramelised. It is cooking and keeping flavour, often people
:47:56. > :48:04.throw away the pan when it has got flavour in it. Keep that. Perfect.
:48:05. > :48:09.With the potato base, you can do anything presumably, you can use it
:48:10. > :48:12.as a vessel? Like any risotto, you can change the flavour. It would be
:48:13. > :48:22.nice with pumpkin at this time of year. You could do meat as well.
:48:23. > :48:32.Delicious. This is the braising part. You are busy today. Chop the
:48:33. > :48:37.squid. Quite difficult to pick out. We might have a slight problem. We
:48:38. > :48:48.will not tell the VIP guests about it. I am so weird with textures. You
:48:49. > :48:58.are going to be braising it. I think we can persuade her she likes squid.
:48:59. > :49:02.A bit of cumin powder. Tomato puree. This is the idea of doing a
:49:03. > :49:13.Bolognese but instead of doing it with beef, we are doing it with
:49:14. > :49:16.squid. That is sweating nicely. I have got the base for the next bit
:49:17. > :49:23.which is the risotto, the onions and garlic. I have put white wine in
:49:24. > :49:28.which will give a nice acidity. Cover it with stock. Bouquet garni?
:49:29. > :49:37.There you go. You can explain what it is. Bouquet garni, very classic,
:49:38. > :49:43.parsley, bay leaf, thyme. You could wrap it with string or the outside
:49:44. > :49:51.of the leek. Edit of garlic. Forgot about that. We have got the squid
:49:52. > :50:02.ready. -- a bit of garlic. I have just really wanted to use these.
:50:03. > :50:08.Yes! They suit you. My kids at home would be really jealous. Take them
:50:09. > :50:12.back to the restaurant. If you would like to get hold of any of the
:50:13. > :50:14.Children in Need details and oven gloves we've been using on the
:50:15. > :50:25.show, you can go to the website. You'll find lots of other things you
:50:26. > :50:28.can buy, as well as all the information about how to get
:50:29. > :50:43.involved in the fundraising too. Tell us what is happening over here.
:50:44. > :50:48.I am sure all of the viewers have made risotto. This is exactly the
:50:49. > :50:52.same principle as doing your risotto at home. You start with the onions.
:50:53. > :50:58.Sweat it down with a little bit of butter. The only difference now is
:50:59. > :51:05.that normally you would now add your risotto rice. What we are going to
:51:06. > :51:11.do is we have cut up the potatoes finally and we have blanched them
:51:12. > :51:16.quickly in vinegar water and now we are adding the potatoes. We are
:51:17. > :51:24.going to sprinkle that with risotto rice powder. That will thicken it.
:51:25. > :51:32.Why in the vinegar water? It turns it really hard and it gives it the
:51:33. > :51:36.rice texture. Can you do that with cauliflower, if you grated it? I
:51:37. > :51:43.have seen cauliflower rice, but I do not know if it would work in a
:51:44. > :51:51.risotto. It would cook very quickly. In with the squid. Do not tell
:51:52. > :51:57.Fearne! I think I spotted that! You want me to cook this quickly in a
:51:58. > :52:05.bit of olive oil? It smells amazing. Take out the bouquet garni.
:52:06. > :52:12.Braising it puts in lows of flavour. I love using every part of the
:52:13. > :52:18.animal or fish. This dish is about using every part of the squid. Look
:52:19. > :52:24.at that. Really rich risotto. You can explain what I am doing. James
:52:25. > :52:33.is saute in the squid and we have got black mushrooms, trumpet
:52:34. > :52:42.mushrooms. That will be the garnish to go on top. The squid which we
:52:43. > :52:44.have been braising. We will have the sauteed squid on top.
:52:45. > :52:51.Congratulations with the restaurant. Five AA rosettes. The only one in
:52:52. > :52:54.Scotland. Is that right? Really great achievement. Very proud of the
:52:55. > :53:02.team. Amazing. We could not believe it. Very proud. You have expanded as
:53:03. > :53:08.well. Yeah, we expanded at the end of last year. We took the restaurant
:53:09. > :53:17.next door. Really wonderful restaurant. Very proud of it. You
:53:18. > :53:24.have published your cookbook again. It has just come out in paperback,
:53:25. > :53:29.great price, just in time for Christmas. Ask Scots never miss a
:53:30. > :53:40.trick! Going back to this, turn off the heat, add the Parmesan cheese
:53:41. > :53:46.and a knob of butter. This weekend, we are together tomorrow as well.
:53:47. > :53:56.Yes, up in Scotland. Bbc Good Food Show. I think Scotland is fantastic.
:53:57. > :54:01.It is funny doing it with James because he has to have security
:54:02. > :54:09.because of all of the females, the fans. No, I don't! Middle-aged women
:54:10. > :54:20.screaming. It is brilliant. He loves it. He does. I do not! Lapping it
:54:21. > :54:25.up, big-time. OK. The squid risotto, look at that. Lovely. It is quite
:54:26. > :54:34.funny because the security guards are about his height. Risotto at the
:54:35. > :54:42.bottom. It looks like a lovely... There we go. I am in a right mess.
:54:43. > :54:51.Thank you. We have got the lovely squid. Chuck it towards me! Then we
:54:52. > :54:55.have got the mushrooms on top. I don't know how you are going to pick
:54:56. > :55:02.out the squid. It is going to be absolutely fine. As long as you say
:55:03. > :55:07.it, like you say to the children. You are the best, I have to taste
:55:08. > :55:13.it. We have got squid potato risotto with sauteed squid, trumpet
:55:14. > :55:22.mushrooms. It smells amazing. It smells so good.
:55:23. > :55:32.I know it tastes good as. You get to taste this. Tell us what you think.
:55:33. > :55:37.Dive in. The braising is that the amazing flavour. The potato is
:55:38. > :55:42.something different. That is amazing. I love that. I do not know
:55:43. > :55:45.if squid went in, it is great. Amazing.
:55:46. > :55:48.Right, let's head back to Lichfield in Staffordshire to see what
:55:49. > :56:18.our wine expert, Jane Parkinson, has chosen to go with Tom's tasty squid.
:56:19. > :56:25.Tom's risotto might be pepped up with seafood but there is a richness
:56:26. > :56:30.to it that requires a full flavoured wine and this is a lovely Italian
:56:31. > :56:34.option. But because I want real weight to my white, I am going for
:56:35. > :56:45.southern sunshine, Argentina, with this delicious Vinalta Chardonnay.
:56:46. > :56:49.It melts in the mouth. This is Chardonnay, it makes some fantastic
:56:50. > :56:55.Chardonnay, so it is a good region to look out for. The high altitude
:56:56. > :57:01.vineyards going into making this wine give it the freshness to work
:57:02. > :57:05.with seafood like squid. It also has a battery apple richness which is
:57:06. > :57:11.great for working with the squid which has been braising and the
:57:12. > :57:16.butter and Parmesan which finish off the risotto. Wonderful winter
:57:17. > :57:18.warming recipe and a delicious wine. Tom, I hope you enjoy them together.
:57:19. > :57:24.Cheers. Cheers. How fantastic is this?
:57:25. > :57:35.Really good. Works really well. Well done. Very happy. Very, very happy!
:57:36. > :57:37.Even happier now! Give me a strong! -- straw.
:57:38. > :57:40.Now it's time to celebrate the best of British pies with Si
:57:41. > :57:44.And they're cooking their favourite, chicken, leek and ham.
:57:45. > :57:55.What is your favourite? Fish. Gala pie. Boiled eggs in the middle. A
:57:56. > :58:03.London pie! Far too trendy. Mine is a pork pie. Enjoy watching this.
:58:04. > :58:14.Look at those beauties. Behind the glass cage for their own protection.
:58:15. > :58:22.Your finest with mash and peas. When you are a regular, you know what the
:58:23. > :58:29.crack is. Thank you. Lovely. The pie. The Greeks dabbled a bit with
:58:30. > :58:34.pastry but it was the Romans who sowed the seeds of our high
:58:35. > :58:38.culture. They invented a pudding of fish or meat and that is the origins
:58:39. > :58:43.of the pie as we know it today. They made pies with exotic ingredients
:58:44. > :58:50.like Peacock and swans in medieval courts. I prefer chicken and
:58:51. > :58:57.mushroom myself. We are going to cook for you one of our favourite
:58:58. > :59:05.pies. Chicken, ham and leek. It is one of the best ever. To kick off
:59:06. > :59:09.the chicken, leek and ham pie, place water into a pan and crumble in a
:59:10. > :59:15.chicken stock cube and stir. Take three chicken breasts and put them
:59:16. > :59:22.into the pan for ten minutes to poach. The pie is an egalitarian
:59:23. > :59:29.thing. It is before the masses. There is no pies in prejudice. I
:59:30. > :59:36.suppose I had better make some crust. To make the pastry, put 350
:59:37. > :59:46.grams plain flour and a pinch of sea salt into the. Pass as two leeks.
:59:47. > :59:51.Give us the leeks! Cut 350 grams of butter into chunks and pulse
:59:52. > :59:57.together with the flour and salt until it resembles fine breadcrumbs.
:59:58. > :00:03.Mix in one tablespoon of cold water with one large beaten egg and add to
:00:04. > :00:09.the pastry and blitz until it forms a ball. There comes a point when it
:00:10. > :00:17.starts to go together. Do not overdo it. When there is a ball, that is
:00:18. > :00:21.it. Look at that! Two thirds for the base and a third for the lead. Put
:00:22. > :00:26.this into the fridge for half an hour and you have guessed it, I do
:00:27. > :00:39.have some I prepared earlier. He is like that. Meanwhile for the pie
:00:40. > :00:47.filling, finally chop two leeks and fry them in the pan. Chop two cloves
:00:48. > :00:50.of garlic and add to the leeks. Then take the poached chicken out of
:00:51. > :00:55.the pan and reserve the stock for later.
:00:56. > :01:01.I am going to take a couple of millilitres for this.
:01:02. > :01:05.And butter the pie dish. Put the leek and garlic mix into a
:01:06. > :01:11.bowl ready for the filling. OK, so now we are making a roux.
:01:12. > :01:22.Start off with 75 grams of butter and melt. Roll out the pastry until
:01:23. > :01:27.by 4 millimetres thick and 4 cms larger than the pie dish.
:01:28. > :01:32.Now the sauce. About 25 grams of flour and cook it
:01:33. > :01:40.out. So you are left with a nice, smooth piece. See? Nice and smooth.
:01:41. > :01:44.The pastry goes up. And this is a great way to handle
:01:45. > :01:51.it. Pop it on the dish. Press it down. That is what we need.
:01:52. > :02:02.For this, I'm going to drizzle in some milk. And then we add that
:02:03. > :02:09.cooking liquor. While Si does that, I chop the
:02:10. > :02:15.chicken breast and ham into two cm chunks.
:02:16. > :02:18.Then, I add two tablespoons of white wine to the roux.
:02:19. > :02:23.You want to cook that white wine off. Now, it is not finished yet,
:02:24. > :02:27.though. We want to make it even more unctuous. The way to do that is we
:02:28. > :02:31.take it off the heat. Cream.
:02:32. > :02:36.Should I? I think so. Look at that.
:02:37. > :02:40.We are adding 150 millilitres of delicious double cream.
:02:41. > :02:44.See the face you love light up with a pie.
:02:45. > :02:51.It's true, ain't it? Yes, it makes you very happy. Put it back on the
:02:52. > :02:56.heat. Mr Meyers, would you mind tasting that and seasoning it.
:02:57. > :03:00.Oh, yes. Oh, how bland.
:03:01. > :03:05.Really good flavour from the chicken, though. I'll use black
:03:06. > :03:14.pepper, it could be white. It's a pie filling, lots of purpose.
:03:15. > :03:19.Now pour that into the bowl to cool. Now to avoid a skin forming on the
:03:20. > :03:27.top, cover the sauce with cling film and leave it to cool. Now, look, see
:03:28. > :03:31.this here, look... No skin on it. A top tip, that.
:03:32. > :03:36.So, what we do, into the lovely sauce... Add the leeks, garlic,
:03:37. > :03:40.chicken and ham into the sauce and give it a good stir. Now you are
:03:41. > :03:45.ready to fill the pie. Look at this. Slap it in.
:03:46. > :03:51.The more the merrier. Bigger the better. There is pleasure in a pie.
:03:52. > :03:58.There is passion in a pie. Addles of egg wash, the pastry glue.
:03:59. > :04:02.And... Oh, man! See, even though it is a butter short crust, you chill
:04:03. > :04:08.it, you can handle it. Look at that. Amazing.
:04:09. > :04:12.Use a knife to tidy the rim and crimp the pie edges with your
:04:13. > :04:23.fingers. It gives it that kind of Mrs Lovatt
:04:24. > :04:27.look. The pie you get in a cometic. Desperate Dan, Sweeney Todd. Look at
:04:28. > :04:30.that. So perfect, it could have come out of a packet.
:04:31. > :04:39.I love you. Thank you. Not you, the pie.
:04:40. > :04:42.Brush the pastry with the egg wash and put a hole in the top to let out
:04:43. > :04:49.the steam. It is perfect. Put it in an oven at
:04:50. > :04:55.180 degrees Celsius, if it is fan, for about 30 to 40 minutes until the
:04:56. > :04:59.pastry is golden. Oh, it is like Christmas! Every day can be
:05:00. > :05:05.Christmas, when you have a pie. Look at that.
:05:06. > :05:11.Now this really is the best of British.
:05:12. > :05:14.Ready? One, two, three. Now this is my sort of pie. Look at
:05:15. > :05:22.the colour of it with the leeks. That's beautiful.
:05:23. > :05:27.We've made pie since the Middle Ages and we're very good at it. And do
:05:28. > :05:43.you know what? I think we have just got better.
:05:44. > :05:50.It is Children In Need this week. And first on the line it is a
:05:51. > :05:57.certain Matt Baker. Where are you, Matt? Bodmin Moor, James! A very wet
:05:58. > :06:07.and soggy Bodmin Moor. How it is going? OK. Six hours
:06:08. > :06:11.today. We have another seven to go. But the story has been massive hales
:06:12. > :06:15.and strong winds. But getting through it. It is great to talk to
:06:16. > :06:20.you. Thank you for the shout-out.
:06:21. > :06:26.I believe you were fed well in Padstow, I'm assuming? Yes, we all
:06:27. > :06:32.went, it was chip last night. But I have to say it was delicious. We
:06:33. > :06:37.piled in there to Rick Stein, he was very generous. I don't expect him to
:06:38. > :06:42.suspend with six of us with rickshaws. But the whole kit and cab
:06:43. > :06:47.outsiding were there. What is your question for today? To
:06:48. > :06:53.be honest, we are looking for a meal, ideal to share on the road to
:06:54. > :07:01.eat one-handed while cycling. Burger! He has had enough of fish.
:07:02. > :07:05.He needs an energy bar, a flapjack to snack on.
:07:06. > :07:10.They are useless, I will send you goujons.
:07:11. > :07:15.That's the way. We need to know if you would like to
:07:16. > :07:21.see food heaven or hell for Fearne at the end of the show? Well, from
:07:22. > :07:26.my experience, we are experiencing enough hell as it is, so definitely
:07:27. > :07:34.heaven. Love you, Matt! You can spot how to
:07:35. > :07:41.donate on the website at: Fearne, you have a tweet.
:07:42. > :07:47.I have from Rodders: I'm cooking lobster with garlic butter, what
:07:48. > :07:53.should I do with as a side dish? I would serve it with a salad and
:07:54. > :07:58.boiled potatoes with butter and parsley.
:07:59. > :08:04.I would do chips! Chips or mayonnaise on the side. Now the
:08:05. > :08:10.phones. We have Linda from Somerset. What is your question? I grew up
:08:11. > :08:14.with traditional cooking but one of my favourites was my mother's
:08:15. > :08:20.saltbeef. It was the best in London. Could I please have a recipe for how
:08:21. > :08:26.to make it? Saltbeef? I can do that. So make a Brighton. You need brisket
:08:27. > :08:31.and a Brighton. 20% salt to water. Bring it to the boil. Let it cool
:08:32. > :08:36.down. Put the beef in there. Let it marinade. Then slow cook it in the
:08:37. > :08:41.oven with spices until it is tender. That is it.
:08:42. > :08:45.What dish would you like to see, heaven or hell? I love Fearne and
:08:46. > :08:51.hate coriander, so it must be heaven.
:08:52. > :09:01.Right, the Omelette Challenge. You are on the board there, Ben with
:09:02. > :09:04.Tom. We have an adjudicator as well. Pudsey, aam assuming you will not
:09:05. > :09:10.taste? Possibly. Maybe.
:09:11. > :09:19.The usual rules apply, three, two, one, go! I feel nervous! Argh! There
:09:20. > :09:44.is a bit of shell in there, Tom. You think this is funny? Coriander!
:09:45. > :09:49.Coriander! I'm going to get this right! It's not meant to look like
:09:50. > :10:01.an omelette. It's not cooking! The words, "I'm
:10:02. > :10:06.going to get this right." I I don't know what was happening there, it
:10:07. > :10:10.would not cook! This one, there is a third on the floor, a third in here
:10:11. > :10:16.and a third in there. I am going to Pudsey. Would you like
:10:17. > :10:30.to taste one of them, would you like to go for Tom's? Yeah! Would you
:10:31. > :10:37.like to go for Ben's? No! So, no expense spared on the show, Fearne,
:10:38. > :10:41.look at that This looks like a member of pirates
:10:42. > :10:44.of the Caribbean. However this one, looks like he has stepped out of
:10:45. > :10:49.A Ben? Slower.
:10:50. > :10:53.Do you think you will beat your time? No.
:10:54. > :11:05.Tom, do you think you beat your time? No.
:11:06. > :11:10.No, you did it in 21.le 8. Neath of them I will give omelette
:11:11. > :11:22.status. Listen to this? What is this? It is the official single from
:11:23. > :11:26.So, will Fearne get her food heaven, whole roasted sea bass with
:11:27. > :11:30.Or food hell, coriander crusted tuna with a coconut and coriander pesto?
:11:31. > :11:32.Our chefs will make their choices whilst we head to
:11:33. > :11:34.the volcanic island of Sicily with Antonio Carluccio.
:11:35. > :11:37.An island that's famous not only for its eruptions but also for
:11:38. > :11:52.Pot In the 18th century, English merchants arrived in Marsala,
:11:53. > :11:57.looking for liquor to stock in their ships.
:11:58. > :12:01.The trade is now established by Pietro and his company.
:12:02. > :12:07.Today you can buy various types of Marsala everywhere.
:12:08. > :12:11.So this is a very rare occasion. They have opened a bottle of 1939
:12:12. > :12:17.Marsala. This is really not for everybody but they gave me just a
:12:18. > :12:37.sip. Let me see what this nectar is about here... Mmm! He asked me if I
:12:38. > :12:44.like it, I adore it! This rather unusual recipe from the south, you
:12:45. > :12:49.will see how they cook lamb here in Marsala. Now the lamb is the cut of
:12:50. > :12:54.the shoulder. It is a cheaper cut of meat.
:12:55. > :13:02.We put it into flour. It comes immediately into the hot
:13:03. > :13:07.Sicilian olive oil here. So, we seal it on both sides.
:13:08. > :13:11.I have to explain about one of the ingredients it is wild fennel. In
:13:12. > :13:20.the mountains you find this everywhere. Now if you don't have
:13:21. > :13:25.that, you have to use either the little beards of the fennel bulbs,
:13:26. > :13:31.try to use that. Now, I get in the same olive oil,
:13:32. > :13:39.the garlic. They make a big use of garlic in the south. And naturally,
:13:40. > :13:46.the fennel. This give it is a fantastic flavour.
:13:47. > :13:53.Now it comes to the stuff that I was drinking this morning and abundantly
:13:54. > :13:59.as well! It is unintentionally but very effective. Now I put the meat
:14:00. > :14:06.back. Five minutes each side.
:14:07. > :14:09.I add another little bit of the wonderful juice here and then it can
:14:10. > :14:14.be served. It is lovely.
:14:15. > :14:21.The lamb with the Marsala and I added a little bit of mushroom
:14:22. > :14:30.sauteed in olive oil, garlic and parsley. Simple to do and very, very
:14:31. > :14:39.good indeed. When you enter a typical basticceria
:14:40. > :14:46.in Sicily, you must be prepared to be hungry. Look at what is on offer
:14:47. > :14:55.here. Belissima! That is beautiful.
:14:56. > :15:00.If you are wondering why I have not featured the dessert in Sicily, the
:15:01. > :15:12.reason is simple - look at this incredible selection! I think I have
:15:13. > :15:16.enough! Now we have a wonderful array of things, I would like to
:15:17. > :15:27.start with this, the most typical of Sicily. This is a paste made with
:15:28. > :15:32.almonds and sugar, nothing else. I will break one and show it to you
:15:33. > :15:40.what it looks like. They choose wonderful shapes. They are people
:15:41. > :15:48.producing these shapes in a little mould to shape the man -- the
:15:49. > :15:56.tangerine, in this case. It was shaped in that. It is extraordinary.
:15:57. > :16:03.Then we have this which comes from the... It is ricotta and the most
:16:04. > :16:11.wonderful array of candied fruit. We have Candide pear which is
:16:12. > :16:21.delicious. Candide tangerine. Pieces of that. This is nothing else but a
:16:22. > :16:28.courgette, a long courgette which is candied as well with sugar. Look at
:16:29. > :16:32.this. Yummy. This is a shot of calories! I cannot resist. I have to
:16:33. > :16:39.eat a piece. Would you like to have one? Look at that! He knows
:16:40. > :17:17.immediately what to take! Wow! And to the Sicilian sweet tooth,
:17:18. > :17:21.Italy's greatest export possibly. Sicily, it is synonymous with ice
:17:22. > :17:28.cream. The Arabs introduced it many years ago, 1000. They came here and
:17:29. > :17:35.they saw the snow on the slopes of Mount Etna and they took it and they
:17:36. > :17:46.kept it in caves and they put some fruit juice on it and the sorbet was
:17:47. > :17:52.born. Much, much later, 1686, I believe, a truly Sicilian chap, he
:17:53. > :18:00.made the ice cream with cream and milk. He had a good idea to open in
:18:01. > :18:05.that year the first ice cream parlour in Paris. Since then, ice
:18:06. > :18:10.cream, good Italian ice cream, it is known all over the world. When you
:18:11. > :18:18.come to Sicily, however, give it a good lick.
:18:19. > :18:20.Right, it's time to find out whether Fearne
:18:21. > :18:31.The beach, the ice cream, it looks so good.
:18:32. > :18:33.So, Fearne, your food heaven would be sea bass, which I'll roast whole,
:18:34. > :18:35.along with heritage beetroot, red onion and walnuts.
:18:36. > :18:38.It's served with chargrilled red chicory and a few
:18:39. > :18:41.Or you could be having food hell, coriander, which I'll use to cover
:18:42. > :18:44.a piece of tuna and then sear it on a hot griddle.
:18:45. > :18:46.It's served with a coconut and coriander pesto
:18:47. > :18:55.It was 2-0 to food heaven and tell I asked these two. We have been
:18:56. > :19:05.hanging out, I thought we were friends. They chose food hell.
:19:06. > :19:13.However, we have... Pudsey! Would you like to pick food hell? Or food
:19:14. > :19:18.heaven? Thank goodness. We will lose this.
:19:19. > :19:25.We are going to get the sea bass on. I will get the guys to do the
:19:26. > :19:33.dressing. Vinegar, walnut oil, mustard, egg yolk. I will get you to
:19:34. > :19:38.cut it into decent chance and start char grilling at. We will do a nice
:19:39. > :19:44.pickle. The first thing we will do is get on the pickle. Cumin seeds, a
:19:45. > :19:56.little bit of water, just a touch, some vinegar. That is the vinegar.
:19:57. > :20:01.You do not eat, well, caster sugar? I like to use alternatives like
:20:02. > :20:12.maple syrup, coconut palm sugar. A guard racer. Funny. Very happy with
:20:13. > :20:18.honey. -- agave syrup. A decent sized pinch of salt. Grab the onion
:20:19. > :20:24.which I will slice. Do you want me to do this? If you could char grill
:20:25. > :20:27.that, that would be great. You can explain what we have got here. A
:20:28. > :20:34.classic dressing. French dressing. Egg yolk Dijon mustard, vinegar,
:20:35. > :20:41.with it together and then slowly pour in the oil, vegetable oil. A
:20:42. > :20:48.bit of walnut oil. Because I am going to use walnuts. You can... It
:20:49. > :20:51.is too strong, you can knock it down with water. I know you like your
:20:52. > :21:00.vegetables. Amazing salad as well. You are very good cooking. I am just
:21:01. > :21:08.underground. Good deal. You can do something if you want -- just
:21:09. > :21:16.looking. Some tomatoes. Keep an eye on it? A decent flame first to stop
:21:17. > :21:26.let it lightly blacken. I love chicory. Gorgeous. Roll the onions
:21:27. > :21:36.around. Char grill that chicory as well. If you can prep the fish, that
:21:37. > :21:46.would be great. School it a touch. -- score. The beetroot, heritage
:21:47. > :21:49.beetroot, cut it into chunks will stop beautiful colours. We have got
:21:50. > :21:58.the leaves. I do not throw them away. Do you? Fantastic. You can use
:21:59. > :22:06.them? Amazing. You could use them in the salad. Really simple. Lift it
:22:07. > :22:14.out and leave it. Amazing. Have a little look. Just starting to... You
:22:15. > :22:20.are involved in Children in Need on Friday. A big marathon. What can
:22:21. > :22:23.people look forward to? We have got so many brilliant things, amazing
:22:24. > :22:28.Star Wars sketch which is incredible. It is not to be missed.
:22:29. > :22:34.Wonderful music from Ellie Goulding, Rod Stewart. Lots of brilliant
:22:35. > :22:40.people getting involved in different things, Call The Midwife, Strictly
:22:41. > :22:44.Come Dancing, that will be great as well. What has been your highlight?
:22:45. > :22:54.Ten years you have been doing it. Unbelievable. It is quite an all
:22:55. > :22:58.year round project. I visit a lot of people who benefit from the Children
:22:59. > :23:01.in Need funding and that is where it really becomes a wonderful thing to
:23:02. > :23:09.be part of because you see first-hand the per's lives genuinely
:23:10. > :23:14.changing. I have made great friends -- people's lives. On the night, I
:23:15. > :23:18.worked with the legend that is Terry and it is so exciting being live,
:23:19. > :23:24.the audience is up for it, the massive totals on the screen. It is
:23:25. > :23:27.really feel good. And you get to watch a lot of incredibly
:23:28. > :23:33.heartbreaking films but that is the reason why we are doing it. It is
:23:34. > :23:41.burning! Sorry. I cannot multi skill! So sorry. Have I ruined it
:23:42. > :23:49.all? The sea bass is going in the oven. Take it out. I will get you to
:23:50. > :23:56.prep the sea bass. Take off the skin. Lift it off. Break it apart.
:23:57. > :24:03.Why have I worn a rudely woolly jumper? It is so hot! Sweating. --
:24:04. > :24:10.really. We will cut up the beetroot. Amazing colours from the heritage
:24:11. > :24:15.beetroot. Do not peel them, so much goodness in the skins. Tom is going
:24:16. > :24:21.to take the sea bass away and take off the skin and do the meat into
:24:22. > :24:27.chunks and we will put it on the salad. This is going to be divine.
:24:28. > :24:31.It should be quite nice. Take a little bit of beetroot. Some of the
:24:32. > :24:38.small ones, leave them whole. Do not peel them, there will be nothing
:24:39. > :24:43.left. A lovely warm salad. I would like to take credit for that but I
:24:44. > :24:49.did not do anything! Dress them with a bit of the dressing. Great. We
:24:50. > :24:55.will break up the walnuts and they are going to go in there as well.
:24:56. > :25:01.Broken up. We have got this amazing dressing. Lightly dressed it.
:25:02. > :25:07.Salt-and-pepper. I have got you a Peppermill, this one. A little bit
:25:08. > :25:16.of that. Grab some of this amazing dressing from Tom. This just gets
:25:17. > :25:20.drizzled over the top. I love walnuts. This is a dream bowl of
:25:21. > :25:31.food for me, Heaven. That is the idea! Thank you. Do not thank me!
:25:32. > :25:37.Pudsey, thank you. These two turned against me at the end of the show.
:25:38. > :25:46.We are coriander fans. How are we doing? We grab the plate and then
:25:47. > :25:59.you get the ball and got the dog we spread it over the top -- get the
:26:00. > :26:05.bowl. A little bit of tarragon leaves, broken up. And that chicory
:26:06. > :26:13.going on as well. I love the salad, so simple. Chargrilled chicory which
:26:14. > :26:18.has a nice bitterness. So nice to have warm salad at this time of
:26:19. > :26:24.year. I know you are a fan of goats cheese as well. You could put that
:26:25. > :26:32.in. And the pickle. This is contrasts of different flavours. You
:26:33. > :26:36.have got a little bit of that over the top. The pickled beetroot. It is
:26:37. > :26:43.like a piece of art. It is beautiful. I am trying! I think that
:26:44. > :26:55.is all it wants, apart from a little drizzle of the dressing. A sprig of
:26:56. > :27:07.chervil. Grab the knives and forks. Chervil, chef. That is a bit fancy!
:27:08. > :27:10.Come on! To go with this, Jane has chosen a wine from Asda, Atlas
:27:11. > :27:26.Bobal. Tell me what you think. So excited about this. Got to get
:27:27. > :27:34.beetroot. It does look good. A plate that is rustic. Very autumnal. That
:27:35. > :27:39.is so delicious. Happy? Over the moon. Thank you. The key to that is
:27:40. > :27:50.cooking the sea bass hole. On the bone. It works fantastically with
:27:51. > :27:55.salt crust as well. Try it at home, ladies and gentlemen. That is
:27:56. > :27:57.delicious. You did not want that! I never thought I would say this, you
:27:58. > :28:05.delicious. You did not want that! I have got to thank the bear for that!
:28:06. > :28:08.Thanks, Pudsey. If you have got large beetroots, I know people
:28:09. > :28:14.cannot necessarily get hold of the heritage beetroot, do not peel
:28:15. > :28:19.those, but larger beetroots, you can roast them, keep on the skins and
:28:20. > :28:25.peel them off afterwards. So sweet and juicy. The wine is absolutely
:28:26. > :28:35.amazing. Under ?5. Best of luck this Friday. Thank you. The 11th year! Is
:28:36. > :28:38.it the 11th? That you have been doing it. Icon remember. Too many
:28:39. > :28:40.glasses of wine. Well, that's all from us today
:28:41. > :28:43.on Saturday Kitchen Live. Thanks to Ben Tish,
:28:44. > :28:45.Tom Kitchin and Fearne Cotton. Cheers to Jane Parkinson
:28:46. > :28:47.for the wine choices! Oh,
:28:48. > :28:49.and Pudsey is here too of course. All the recipes from the show are
:28:50. > :28:51.on our website. Simply go to
:28:52. > :28:52.bbc.co.uk/Saturdaykitchen. There's more of our Best Bites
:28:53. > :28:55.tomorrow morning at 9.15am on In the meantime, have a great
:28:56. > :28:58.day and enjoy the fireworks. And don't forget Children In Need
:28:59. > :29:00.next Friday.