:00:00. > :00:00.Get set for a truly mouth-watering display of world class cooking.
:00:07. > :00:29.I'm Matt Tebbutt and this is Saturday Kitchen Live.
:00:30. > :00:34.Top chefs Freddie Forster, Olia Hercules and wine expert
:00:35. > :00:53.I'm doing a West African inspired dish, fried plantain, some fritters
:00:54. > :01:00.with the okra and some marinated red mullet. That is not your usual
:01:01. > :01:01.style? This is from my roots, where I am from, West Africa, Sierra
:01:02. > :01:11.Leone. Nice. Minors from my roots, the Ukraine,
:01:12. > :01:18.duck and sorrel broth with lots of spring onions and quails eggs.
:01:19. > :01:23.Beautiful, very nice. Jane, do you have any thing from your roots?
:01:24. > :01:28.Nothing from Wales but we are covering the world. Ayew Welsh?
:01:29. > :01:32.Whereabouts? Shall we do this another time?
:01:33. > :01:35.LAUGHTER South America, Eastern Europe,
:01:36. > :01:37.something from everywhere. I look forward to that.
:01:38. > :01:40.And we've got brilliant clips from some of the BBC's
:01:41. > :01:42.biggest food stars - Rick Stein, The Incredible Spice
:01:43. > :01:43.Men, The Hairy Bikers and Nigella Lawson.
:01:44. > :01:46.Our special guest today makes viewers cry every week transforming
:01:47. > :01:48.the homes of deserving families across the country in DIY SOS,
:01:49. > :01:53.gets our brains working with his Saturday night quiz
:01:54. > :01:56.Who Dares Wins, and now he's trying to "nick" my job in the kitchen!
:01:57. > :02:10.APPLAUSE No, you don't have too stand. I have
:02:11. > :02:16.had my roots done, so we have roots all around! People always ask me why
:02:17. > :02:22.I have dyed my hair that ridiculous colour, and I never dye my hair.
:02:23. > :02:28.Ideye middle of my beard, I look like gorillas in the mist! You are
:02:29. > :02:34.here to face food heaven and food hell and you also have a cookbook.
:02:35. > :02:40.Tellers about your food heaven and food hell? Food hell for me is heavy
:02:41. > :02:44.beef, food heaven would be something vegetarian, aubergine, really nicely
:02:45. > :02:49.done. About one and a half years ago I became mostly be in. The militant
:02:50. > :02:57.Huygens get very upset about the idea that I am mostly... Because you
:02:58. > :03:01.could eat beef cheek?! The problem with trying to go vegan or
:03:02. > :03:06.vegetarian is that it is really hard, if you really like meat it is
:03:07. > :03:14.hard to give it up. The Californians have a term for it, of course they
:03:15. > :03:25.do, flexitarian. It'll never work yet! Most of the time I eat vegan
:03:26. > :03:29.food, if I can't get hold of it like at an airport of something I'd
:03:30. > :03:35.vegetarian, once in a blue moon, like if I have had four pints of
:03:36. > :03:40.Guinness, I will need to meat. And then light up. It is about eight
:03:41. > :03:46.times a year that ie is meat instead of four times a day, so it is lot
:03:47. > :03:50.better in terms of health. -- that ie to meet.
:03:51. > :03:53.For your food heaven I am going to make roasted aubergine puree,
:03:54. > :03:55.roast sweet potato and spicy roasted wild rice.
:03:56. > :03:57.First I'll roast aubergines and then blend to a puree.
:03:58. > :03:59.I'll roast some sweet potato with chilli.
:04:00. > :04:02.Then I'll toast almonds with spices and serve on top of the puree along
:04:03. > :04:08.with wilted spring onions, spinach and garlic and wild rice.
:04:09. > :04:15.Do you like the look of that? Because it is complex and
:04:16. > :04:20.interesting and it is not a risotto, because that is what you get offered
:04:21. > :04:22.in virtue every restaurant if you are a vegetarian. Don't get angry!
:04:23. > :04:25.But if you get hell, then it will be beef cheeks.
:04:26. > :04:27.I'll braise beef cheeks with aromatics and fresh
:04:28. > :04:32.I'll dice some ox tongue and asparagus spears and saute
:04:33. > :04:35.together and serve with mashed potato made with lots
:04:36. > :04:44.We are only on as for an hour and a half! Don't worry, we can do it in
:04:45. > :04:49.seven minutes. You don't like creamy mash? I am trying to get rid of the
:04:50. > :04:51.heavy dairy. Giving up cheese has been more difficult than meat. I can
:04:52. > :04:52.believe it. But you'll have to wait
:04:53. > :04:55.until the end of the show to find If you'd like the chance to ask us
:04:56. > :04:59.a food or wine question today If I get to speak to you,
:05:00. > :05:05.I'll also ask you if Nick should face his food heaven
:05:06. > :05:07.or his food hell. You can also get in touch
:05:08. > :05:20.with social media using Right, you have a seat, we will
:05:21. > :05:29.start cooking. Freddie, what are we doing? How you? Good. Tell us about
:05:30. > :05:34.this dish? My mother taught me it's many years ago. It is a West African
:05:35. > :05:41.brunch dish, we will make some fritters using some okra and some
:05:42. > :05:46.peas, you will make a marinade for the red mullet with olive oil, lemon
:05:47. > :05:52.juice, coriander seeds and herbs. When I looked at this recipe in the
:05:53. > :06:02.notes, it looked like cured sort of fish. Similar principles, my own
:06:03. > :06:11.take. I have a whole egg, creme fraiche, peas, flour, milk, red
:06:12. > :06:17.onions diced. OK. Is that your interpretation or exactly as your
:06:18. > :06:23.mum... My mum used to make it with cassava and yams, I added okra. And
:06:24. > :06:28.with it being spring, some lovely peas to give it that sweetness as
:06:29. > :06:34.well. Something you could have for brunch over the weekend. This is
:06:35. > :06:40.quite a big departure for you, you are classically trained, very grand
:06:41. > :06:43.heritage? That I think it is important for me to understand and
:06:44. > :06:47.remember my heritage and routes where I have came from, I learned
:06:48. > :06:52.how to cook primarily because of my mother, she taught me dishes like
:06:53. > :06:57.this. It is very important once in awhile to showcase these ingredients
:06:58. > :07:02.which do not get used a lot, like okra, yam and plantain. It is a
:07:03. > :07:07.little bit different, but nothing wrong with being different. We have
:07:08. > :07:11.these edible flowers. We will look at these later in the show, this is
:07:12. > :07:17.quite unusual to put them in a marinade? They pick up a little bit
:07:18. > :07:21.of flavour, especially the nasturtium, which is fragrant, it
:07:22. > :07:28.gives texture at the same time. It is a very, very colourful thing and
:07:29. > :07:35.it is fun to eat. Mix that all in together like that. OK. Freddie,
:07:36. > :07:44.you... Your professional break came when you won the Roux scholarship? I
:07:45. > :07:50.won it in 2002, it was a turning point in my career when I entered
:07:51. > :08:02.and won that. I think it is a great competition simply because the roof
:08:03. > :08:06.family -- the Roux family nurture cooks in this country. The big thing
:08:07. > :08:10.was having the opportunity to go to anywhere in Europe or the world,
:08:11. > :08:16.like it is now, to train for three months. Presumably because the Roux
:08:17. > :08:20.game opened up doors? Yes, and it is a wonderful opportunity that I'm
:08:21. > :08:26.grateful for even to this day, they look out for me. They are always
:08:27. > :08:31.there at hand? You are like part of the family. That is really
:08:32. > :08:37.important. This Monday in London is the final of that, I look forward to
:08:38. > :08:41.going. You will be part of that? I go down as a former scholar to
:08:42. > :08:47.support the talent. Do you go down and look stern? Because it is quite
:08:48. > :08:51.a terrifying thing. I certainly don't go there with papers in my
:08:52. > :08:56.hands, I go down there to support the people who are down now.
:08:57. > :09:00.Obviously me being a past winner, I feel very proud and honoured to be
:09:01. > :09:07.invited down there again. How many people take part in the final? Six.
:09:08. > :09:11.The great thing about it, lots of people are quite scared to enter the
:09:12. > :09:14.Roux scholarship but it is important to let them know that it can change
:09:15. > :09:21.your life, change your career and you should go for it. Back to the
:09:22. > :09:26.red mullet, quickly. Just season it with salt and pepper, place it
:09:27. > :09:31.upside down, skin side, OK? You don't have to use red mullet. Back
:09:32. > :09:36.in the day my mum used to cook things like red snapper, you could
:09:37. > :09:42.use macro, that works very, very well. A beautiful little fish.
:09:43. > :09:47.Freddie, can I as good at the okra, even in central London I had trouble
:09:48. > :09:52.tracking this down when I made this recipe, what alternatives could you
:09:53. > :09:56.use? Spinach, spring onions. You don't need to use okra, it works
:09:57. > :10:02.with most ingredients but I think the okra gives it a nice West
:10:03. > :10:09.African field. That will go in the other now. The okra is a pain to
:10:10. > :10:12.prepare, you have to so Kate? -- that will go in the oven now. You
:10:13. > :10:17.can slice it and use it dry. If you'd like to ask any of us
:10:18. > :10:31.a question then call 0330 123 1410. Calls are charged at your standard
:10:32. > :10:36.network rate. Is that OK? Plantain is not something I ever cook with.
:10:37. > :10:42.Most people would probably say the same. It is very much under use
:10:43. > :10:46.nowadays, you don't see it used at all, really, but I think it has a
:10:47. > :10:56.lovely sweetness, it lends itself to various types of cooking methods,
:10:57. > :11:03.led Dann like deep frying -- like deep frying. Is it starchy? Many
:11:04. > :11:07.people think that but after cooking it hit becomes rather sweet as it is
:11:08. > :11:14.a wonderful staple diet that I used to have as a young child, it can be
:11:15. > :11:19.used very much in Kuku reef. What is the secret to the lovely crispy fish
:11:20. > :11:28.skin? A nice hot pan, a nonstick pan. Looking at very slowly on the
:11:29. > :11:32.outside to get a nice crust. Without moving at about? Probably people at
:11:33. > :11:36.home try to move the plan to quickly and it starts to stick. That is
:11:37. > :11:44.roasted off, put that in there. We have a couple of minutes left, is
:11:45. > :11:50.there much to do? No. It has a beautiful, simple smell. It smells
:11:51. > :12:00.like the Mediterranean on a good day. Nice lemon juice and olive oil,
:12:01. > :12:03.a nice fragrance. You should use plantain more, I go down to the
:12:04. > :12:10.Notting Hill Carnival every year to hand down honey roast plantain,
:12:11. > :12:16.which is amazing. Almost there. It don't take long? We cook at about
:12:17. > :12:22.170, one 80 degrees, golden brown on the outside and soft in the centre.
:12:23. > :12:26.If you don't have a Friday you could use a nonstick pan, shallow fry
:12:27. > :12:30.them. Is this something you think more people could and should use?
:12:31. > :12:34.Hopefully, the idea of doing it today is to show everybody there are
:12:35. > :12:39.lots of ingredients out there that you can use, it is quite diverse in
:12:40. > :12:45.terms of using okra and plantain. These are the great brunch dishes,
:12:46. > :12:58.they should be used more. It is not a cure? Just a marinade? More of a
:12:59. > :13:01.marinade. It comes out nice and Gordon Brown. How are we doing for
:13:02. > :13:03.time? We are good. A little bit of salt. This takes me back to my
:13:04. > :13:11.childhood. This is proper home cooking. -- it comes out nice and
:13:12. > :13:18.golden brown. How would your mum had an snapper? Pan-fried with spices,
:13:19. > :13:24.lots of palm oil, stuff like that, quite heavy stuff. I have made it
:13:25. > :13:36.later. I have the fritters ready now. Have you got the lemon, please?
:13:37. > :13:42.Got a lemon. Place that just... A wedge here. Beautiful. How spicy is
:13:43. > :13:47.this? My son shares out of the guy may, a Gambian and a Nigerian and he
:13:48. > :13:52.cooks for all of them, it is all scratch bonnet peppers. I can't eat
:13:53. > :13:57.the stuff. I was going to use them today but I thought people might be
:13:58. > :14:02.struggling. Mix it all together, fresh colours. It looks beautiful, I
:14:03. > :14:07.am amazed you put the flowers in. People will think it will be mashed
:14:08. > :14:15.up but it adds to the text Jabba contrasts. They bring a lot of
:14:16. > :14:22.flavour? Big-time. That is what you cause serious West African brunch
:14:23. > :14:23.cooking. So there we have some fried plantain with okra and fares
:14:24. > :14:38.fritters and marinated red mullet. Let's go over here. Try this, Nick.
:14:39. > :14:44.How is fish in your diet? A bit like meat, eat it ten times a year, tried
:14:45. > :14:53.to reduce it. Fantastic. It looks beautiful, the colours. It's a west
:14:54. > :15:06.African portion, big-time! Thank you. Saffron with red wine is really
:15:07. > :15:11.something. There are some great vegetable things on here. With okra
:15:12. > :15:15.people think it is slimy so they find it off-putting but doing it
:15:16. > :15:21.this way this takes that quality away. Chain, what are we drinking
:15:22. > :15:27.with this. I have a bottle of Riesling for you. One of the rules
:15:28. > :15:32.in terms of wine and food matching is, with a fish dish a white wine
:15:33. > :15:37.from the coast is a useful seem to go for. That is exactly what I've
:15:38. > :15:41.done. Not only does it have a cool label, it is delicious and works
:15:42. > :15:49.with all different aspects of Freddie's recipe. I like it. It is
:15:50. > :15:57.new and I'm getting used to it. This is called a Lo Abarca Riesling. It
:15:58. > :16:02.is made by a fantastic producer in Chile. It costs ?10. Reasonably
:16:03. > :16:08.priced and but works with all the aspects of this dish. Reasonably
:16:09. > :16:13.pricy. What I love is, not only is it fresh enough for the fish, when I
:16:14. > :16:17.made it, the richness of the plantain brought out the tropical
:16:18. > :16:23.flavour so I needed that in the wine. This Riesling is brilliant at
:16:24. > :16:30.that and being zesty as well. It really is. It is a great wine with
:16:31. > :16:35.things like Chinese and Oriental food, anything with a lot of spices
:16:36. > :16:43.and flavours in. You like your wine, you haven't got that out of your
:16:44. > :16:48.diet? No, although there is a product that the vegans have chosen
:16:49. > :16:57.but I have chosen to ignore that completely! Olia, you are cooking
:16:58. > :17:06.for us later. I'm making a duck broth, very clear duck broth with
:17:07. > :17:10.sorrel, spring onions, dill and little quails eggs. Like home
:17:11. > :17:13.cooking but elegant. Remember, if you would like to ask us questions
:17:14. > :17:19.this morning, just call this number. Or you can tweet us a question
:17:20. > :17:26.using the hashtag #SaturdayKitchen. Time now to join Rick Stein,
:17:27. > :17:29.on his trip around the Far East. He's in Malaysia cooking
:17:30. > :18:12.their traditional dish - a rendang! This is the Indian part of
:18:13. > :18:19.Georgetown. What are these tiny seeds? The English name is poppy
:18:20. > :18:22.seeds. These are important when you want to make curry. It's very
:18:23. > :18:49.addictive. Yes, after you eat with this then
:18:50. > :18:53.you come back again for it It really Is there anywhere we can go and have
:18:54. > :19:00.some Indian food for lunch? Oh, yes, I know of a very nice,
:19:01. > :19:04.authentic, Indian Muslim restaurant. In Chinatown, it's
:19:05. > :19:06.called Hameediyah. We are here now in
:19:07. > :19:10.Campbell Street, yeah? This road, in the early days
:19:11. > :19:14.the Chinese actually call it Yes, because those days,
:19:15. > :19:18.you find the Chinese coolies, immigrants, they came here to work,
:19:19. > :19:20.so later they have Second-class, the older ones
:19:21. > :19:25.they moved to the second class. And in the middle, there's
:19:26. > :19:29.Sintra Street, that is a Japanese So we now are here actually,
:19:30. > :19:33.you can smell the food at Hameediyah It's one
:19:34. > :20:07.of the pioneer Indian Muslim 'This is the ultimate
:20:08. > :20:09.curry experience. 'I don't know how many they're
:20:10. > :20:11.expecting for lunch, but there's enough here
:20:12. > :20:12.to feed hundreds. 'This is the famous beef rendang,
:20:13. > :20:15.'and the whole spectrum of curries from all over India
:20:16. > :20:17.is reflected here. 'When you're with Indians over
:20:18. > :20:21.here you're never far from the ingenious 'mechanical
:20:22. > :20:23.device to make life a little easier. My mouth was watering
:20:24. > :20:25.at the thought of lunch. We were having a regular
:20:26. > :20:31.favourite, curried pigeon, the famous chicken kapitan,
:20:32. > :20:33.cooked in coconut milk, spicy vegetables,
:20:34. > :20:34.and of course, rice. We haven't got our
:20:35. > :20:37.own plates, have we? Yes, normally we eat
:20:38. > :20:39.this with our fingers. Put on the rice, mix it
:20:40. > :20:43.with the curry, and then Just like they say,
:20:44. > :20:48.when you're in Rome, I asked many Malaysians
:20:49. > :20:59.to tell me their favourite dish, We saw it in the Hameediyah
:21:00. > :21:06.restaurant, a great vat of it, but it's interesting,
:21:07. > :21:07.rendang, because it's part a sort of curry,
:21:08. > :21:10.but part almost a pickle, because I read somewhere the point
:21:11. > :21:13.of it is that you slaughter a whole beast in a hot country without any
:21:14. > :21:15.refrigeration, what do You can't refrigerate it,
:21:16. > :21:19.so you cook it with lots of spice, lots of paste which acts
:21:20. > :21:21.as a preservative as well as producing
:21:22. > :21:23.a thoroughly delicious dish. This is central to any
:21:24. > :21:26.South-East Asian dish, whether it's Indian,
:21:27. > :21:28.Thai or Malay. Well, it's not just any old paste,
:21:29. > :21:30.it's pretty special. I mean, this is what the whole
:21:31. > :21:33.dish is about, rendang. I just thought I'd show
:21:34. > :21:36.you what goes into the paste. I mean, one of the worries
:21:37. > :21:39.I have with all these dishes is these pastes,
:21:40. > :21:41.because they're so essential to the dish, and there's a lot
:21:42. > :21:44.of ingredients that go into it. But if you just buy the stuff
:21:45. > :21:49.in supermarkets, you never get that wonderfully fragrant flavour that
:21:50. > :21:52.you'll get from things like using fresh turmeric,
:21:53. > :21:56.and galangal, which you can get all over the place, particularly
:21:57. > :22:02.in Chinese supermarkets now, fresh chilli of course,
:22:03. > :22:10.and fresh coconut - not your tinned stuff -
:22:11. > :22:14.you've gotta grate that, Shallots, good garlic,
:22:15. > :22:25.plenty of chillies and some coriander and cumin,
:22:26. > :22:29.obviously you've got to grind that first and then pound them,
:22:30. > :22:32.if you've got a big enough mortar, but a food processor does
:22:33. > :22:34.the job perfectly well. There's a lot of work,
:22:35. > :22:36.but it's absolutely essential if you really want to taste that
:22:37. > :22:39.sort of mind-blowing flavour, that aromatic quality of something
:22:40. > :22:42.like a good beef rendang. First of all I'm using a couple
:22:43. > :22:47.of tins of coconut milk Give them a good old thump
:22:48. > :22:52.to make sure their flavour I always think of cigars
:22:53. > :23:00.when I look at them. Next, tear up as much as eight
:23:01. > :23:03.kaffir lime leaves for fragrance, complimented by a generous portion
:23:04. > :23:06.of tamarind juice which has been previously strained
:23:07. > :23:09.to remove the stones. Finally some salt, and then let
:23:10. > :23:13.the rendang simmer for about 2? hours, until the beef
:23:14. > :23:16.has become tender. Before serving, remove
:23:17. > :23:20.the stalks of lemon grass. A spoon of palm sugar rounds off
:23:21. > :23:25.the flavours nicely. This cucumber and coconut salad
:23:26. > :23:27.works well alongside the rendang. I've added freshly grated coconut
:23:28. > :23:30.to the de-seeded cucumbers and some thinly sliced shallots,
:23:31. > :23:32.and then some red chillies, Then I made a dressing of coconut
:23:33. > :23:38.milk, lime juice and sugar. I didn't add any more salt
:23:39. > :23:41.because I'd used that to crisp up the cucumbers when I de-seeded
:23:42. > :23:44.and sliced them. These Eastern salads,
:23:45. > :23:49.so unlike ours in the West, are the making of something
:23:50. > :23:54.like a rendang, and if I was doing a series entitled
:23:55. > :23:56."The Best Curries In The World", the noble beef rendang would
:23:57. > :24:03.definitely be a star attraction. He's back next week with more foodie
:24:04. > :24:07.stories from the Far East. Rick cooked the Malaysian national
:24:08. > :24:14.dish of rendang using a fresh paste, and they're actually much easier
:24:15. > :24:17.to do than you think. All you need to do is get hold of
:24:18. > :24:24.the stuff. I'm
:24:25. > :24:37.going to show you how I have a chilly, some curry leaves,
:24:38. > :24:41.cardamom but, clothes, black peppercorns, fennel seeds, black
:24:42. > :24:53.mustard seeds, stay with me! Turmeric, ground ginger and ground
:24:54. > :24:57.cumin. That has been troubling me all morning! Anyway, I'm not going
:24:58. > :25:02.to toast them now because the chances are you will not use it all.
:25:03. > :25:10.Put it in an airtight tab, leave it in the fridge somewhere cool. And
:25:11. > :25:15.then toasted when you need it. Nick. You have been kicking around the TV
:25:16. > :25:22.for a long time! Just over 30 years now. How did you get into it, you
:25:23. > :25:27.did not go out to be a presenter, did you? I was working
:25:28. > :25:31.behind-the-scenes as a runner - researcher, a producer, I worked on
:25:32. > :25:36.news in Australia and America, I was in his journalist for a long time. I
:25:37. > :25:41.think that is held at only restarted and look where he is now. I was
:25:42. > :25:47.tired of doing miserable stuff and wanted to do positive stuff so I did
:25:48. > :25:51.more positive TV. Producing and directing and then people started
:25:52. > :25:54.asking me to present because I used to do a comedy thing at the end of
:25:55. > :25:59.the news show which was a bit radical in itself to but comedy in a
:26:00. > :26:02.news show. And people started bringing up asking me to present and
:26:03. > :26:07.eyes and No which is radical for people to hear when they are trying
:26:08. > :26:12.to cast presenters! I would rather have been a director. The more I
:26:13. > :26:16.said No, the more people asked me to do stuff! It resulted in my going to
:26:17. > :26:21.these jobs which I presented, to stay me. One of the hardest things
:26:22. > :26:24.about being a presenter is, when you start, you want to please all the
:26:25. > :26:31.directors that you work with and they always want you to do it... Not
:26:32. > :26:37.everyone would agree! ICU bypassed that but you are a chef, they make
:26:38. > :26:41.their own choices. So you have to be someone different every time you
:26:42. > :26:44.present something, it can be confused, I know that some people
:26:45. > :26:51.don't like me, some people do, the thing is, they know who I am. Think
:26:52. > :26:56.of the presenters you'll all who are successful, you know who they are.
:26:57. > :27:00.Jeremy Clarkson, Jeremy Paxman, whether you like them or not, they
:27:01. > :27:04.are the same person, you know who they are. You are the same as in
:27:05. > :27:10.every time -- they are the same person. Has this been key to the
:27:11. > :27:14.success of DIY SOS? I think it is because it isn't really about
:27:15. > :27:19.building, it is about people. All shows are about people. You could
:27:20. > :27:26.get a recipe online, people don't tune in here, they tune in to see
:27:27. > :27:30.the people. The charming conversation! And your ability to
:27:31. > :27:34.remember herbs! LAUGHTER
:27:35. > :27:37.They all about relationships. It wasn't really about the buildings,
:27:38. > :27:46.as OS, it is now something much bigger. Like the conscience of the
:27:47. > :27:50.nation. After working in a kitchen we used to turn on the TV, with my
:27:51. > :27:58.wife, have a bottle of wine at about 1am and there was a show which is
:27:59. > :28:07.similar to yours, called Extreme Home Making. We used to set their
:28:08. > :28:11.sobbing. It's a lot like DIY SOS. It's an American show, so they
:28:12. > :28:15.always say we got this given by this person, these given by these people.
:28:16. > :28:23.It's a huge and this why people give them things. In SOS although we have
:28:24. > :28:28.built ?15 million worth of homes and hospitals and respite centres, the
:28:29. > :28:33.people who give us the donations, we never see who they are. They get no
:28:34. > :28:39.advertising. They are doing it out of the goodness of the heart. It is
:28:40. > :28:46.the ultimate altruistic act. It is amazing from that point of view. The
:28:47. > :28:48.more I got into helping people in difficult circumstances, the more I
:28:49. > :28:54.got interested in mental health and well-being. I did a retreat last
:28:55. > :29:02.year. Which I will get onto right now. Just to drag you back to this
:29:03. > :29:09.recipe, I've got some garlic, red onion, red and yellow pepper, spice
:29:10. > :29:17.mix, you leave that for ten minutes, after this time you are left with
:29:18. > :29:22.that, I will add some beans and some fruit. I like this because it is
:29:23. > :29:26.hearty, chunky, a proper vegetarian dish as opposed to the weedy
:29:27. > :29:31.vegetarian dishes, when I came back from Thailand and was trying to eat
:29:32. > :29:34.like a vegetarian, everything was so weedy and even the cookbooks were
:29:35. > :29:44.extremely like nine stone people! I think as a chef you have to work
:29:45. > :29:50.are dead vegetarian dishes to make them very tasty. GQ?! I think that
:29:51. > :29:52.was the case before the chips are becoming more diverse and
:29:53. > :29:58.understanding that you have to cook more vegetarian food. -- but chefs
:29:59. > :30:04.are becoming more diverse. There is no excuse for it now. Most people
:30:05. > :30:08.are poor around the world and most cultures can't afford meat, so they
:30:09. > :30:13.do amazing things with herbs and spices to make vegetables taste
:30:14. > :30:18.good. African cultures, the borscht and things like that. Is that what
:30:19. > :30:24.you had done in your book? Yes, I grew up in Southall so most of my
:30:25. > :30:28.friends were from different cultures, which all have a massive
:30:29. > :30:34.background of making veggie foods. And making them really amazing. So I
:30:35. > :30:37.went back to those roots and I started cooking some of those things
:30:38. > :30:42.that my friends used to cook for me and their families cooked for me
:30:43. > :30:47.when I was younger. Then in order to make it big and wholesome, I started
:30:48. > :30:51.doing things like I will quite often than rose the vegetables first to
:30:52. > :30:56.compress it and give it more bite before I will start making the curry
:30:57. > :31:07.sauce. Have you brought a copy today? Yes, but I am not allowed to
:31:08. > :31:10.show it on the BBC! I am not very good it. When I had my restaurant I
:31:11. > :31:14.would fall back into the trap of the risotto, goats cheese tart. It is
:31:15. > :31:22.very good of you to say that. I will regret it later. Yachts are not
:31:23. > :31:26.allowing he has done a lot, been very creative with herbs and yoghurt
:31:27. > :31:31.some things. But there is so much more that you can do. When I was
:31:32. > :31:35.trying to make my cookbook, Proper Healthy Food, by the way, I was not
:31:36. > :31:42.sure that you would get round to it so thought I should... But I thought
:31:43. > :31:47.which recipes do I know? I suddenly found I had 160 recipes in no time
:31:48. > :31:53.at all, which I then pinged out to all of my friends who are meat
:31:54. > :31:56.eaters and said... I missed out all my veggie and vegan friends, I gave
:31:57. > :32:01.it to all the meat eaters and said which one of these, pick out the 100
:32:02. > :32:04.that you think would interest you. I started making that and taking it to
:32:05. > :32:12.the building site and the builders were like... That is brave! They
:32:13. > :32:16.love it. There is a big view that the world is super meat-eating, most
:32:17. > :32:18.young guys are in the gym and try to look after themselves, my sons look
:32:19. > :32:23.after themselves and their food much better than I ever did. The idea on
:32:24. > :32:27.a building site of somebody in a string vest and shorts is not there.
:32:28. > :32:32.I do tea and coffee ones, at certain points of the day I am just talking
:32:33. > :32:39.and doing no building, so I'm useless, I have 20 builders tea,
:32:40. > :32:47.coffee, I don't suppose you have chamomile, do you have roobios? What
:32:48. > :33:00.sort of fruit teas? Proper Healthy Cooking... Proper Healthy Food...
:33:01. > :33:06.Came out in January? It came out in March or April. I am doing well!
:33:07. > :33:09.Lots of people are buying it and cooking things, for example, my
:33:10. > :33:13.husband is a real carnivore but this week I have given him three recipes
:33:14. > :33:18.from your book and he has not noticed he is not eating meat. That
:33:19. > :33:22.is the point. I don't expect people to give up meat, it is not about
:33:23. > :33:27.giving up meat but it is making sure you eat less and your diet is more
:33:28. > :33:33.healthy. When I did The in Thailand, I measured everybody beforehand and
:33:34. > :33:38.at the end of the month. The changes in the heart rate, we had a 19 stone
:33:39. > :33:43.type two diabetic, he had been diabetic than three within ten days
:33:44. > :33:50.of eating raw vegan he was no longer tied to that diabetic. It is quite
:33:51. > :33:54.amazing. Touch no longer take two diabetic. I would be sceptical, but
:33:55. > :33:58.a couple of weeks ago we had a very good chef called Phil Howard who
:33:59. > :34:02.said of his new restaurant on the back of cooking at a yoga retreat
:34:03. > :34:08.and has changed his whole... I am running retreats in the Maldives
:34:09. > :34:14.this year where people can come and do yoga, learn how to breathe
:34:15. > :34:19.slower, sleep better and do some vegan and vegetarian cooking. Would
:34:20. > :34:25.you like to come? I would like to. You start diving into that. Retreat
:34:26. > :34:30.in Maldives, sounds good. A friend of mine has a Moldavian island, they
:34:31. > :34:36.have just opened... What kind of brands have I got?! He said, why
:34:37. > :34:39.don't you do retreats? My mate is a therapeutic yoga teacher from
:34:40. > :34:44.Stockholm, desperate to get out of Stockholm because it is freezing
:34:45. > :34:50.cold. What would you pair with that? If there is another spice, I would
:34:51. > :34:57.go for that! There is a bright equal Pinot Gris, it is the same greatness
:34:58. > :35:02.Pinot Grigio but it is orderly and richer. Touch there is a great one
:35:03. > :35:04.called Pinot Gris, it is the same grape as Pinot Grigio.
:35:05. > :35:07.So what will I be making for Nick at the end of the show?
:35:08. > :35:10.Food heaven - roasted aubergine puree, roast sweet potato and spicy
:35:11. > :35:13.First I'll roast aubergines and then blend to a puree.
:35:14. > :35:15.I'll roast some sweet potato with chilli.
:35:16. > :35:19.Then I'll toast almonds with spices and serve on top of the puree along
:35:20. > :35:21.with wilted spring onions, spinach and garlic and wild rice.
:35:22. > :35:24.I'll braise beef cheeks with aromatics and fresh
:35:25. > :35:28.I'll dice some ox tongue and asparagus spears and saute
:35:29. > :35:30.together and serve with mashed potato made with lots
:35:31. > :35:39.Because next is not like that, either! -- Nick does not like that,
:35:40. > :35:40.either. But you'll have to wait
:35:41. > :35:49.until the end of the show to find What you think of that? It is
:35:50. > :35:52.really, really good. You can tell it has been cooked by somebody with
:35:53. > :35:56.zips on the back of their genes, they are modern and cruel and down
:35:57. > :36:01.with the kids. A shop assistant told me these and I fell for it because
:36:02. > :36:03.she is a little bit gorgeous. They can't actually see them. Thank you
:36:04. > :36:05.very much for that! Now it's time to catch up
:36:06. > :36:07.with The Incredible Spice Men, They are in east Sussex visiting
:36:08. > :36:11.a pig farm and serving up 'We're meeting a local food hero
:36:12. > :36:25.'who's saving a rare breed of pig from becoming extinct.' He also
:36:26. > :36:27.breeds something which is really, really rare and precious,
:36:28. > :36:30.and this you are going to love. These little fatties are extremely
:36:31. > :36:32.rare Middle White pigs, lovingly raised in an old-fashioned
:36:33. > :36:40.way by Roland and Jane Horton. They're very docile
:36:41. > :36:42.and they were nicknamed the London Porker because until
:36:43. > :36:44.the 1950s, their meat was sold So this is a traditional
:36:45. > :36:50.British pig... These were the cutting
:36:51. > :37:05.edge pig of its day. The quality of the pork is extremely
:37:06. > :37:07.high and they're now down to just 400 registered pigs
:37:08. > :37:10.in the whole country. My God, and I've been lucky enough
:37:11. > :37:13.to get a piece of that meat. It's free ranged and
:37:14. > :37:18.they're happy pigs. Middle Whites grow much slower
:37:19. > :37:29.than most modern breeds and slow growth allows the meat
:37:30. > :37:31.to develop its legendary flavour. The Emperor of Japan only eats
:37:32. > :37:41.Middle White pork when he eats pork. I wonder if the emperor
:37:42. > :38:00.enhances his pork with spices. And what we're going to do is we're
:38:01. > :38:04.going to spice it up of course. Deep, deep, deep marination,
:38:05. > :38:07.so a few hours of marinating. And then we're going
:38:08. > :38:09.to roast it gently. Ooh, so all the fat
:38:10. > :38:11.melts into the meat. We're making a spiced marinade
:38:12. > :38:19.to infuse the pork with flavour You'll have to start the day
:38:20. > :38:22.before but believe me - Cloves and cinnamon go
:38:23. > :38:25.extremely well with it. So if you ask me I'll tell
:38:26. > :38:35.you how much I need. In the meantime, I'm just
:38:36. > :38:38.going to scour this now. We're blending fresh zingy spices
:38:39. > :38:42.with dry warming spices for a full balanced flavour.
:38:43. > :38:44.First, the dry spices - chilli, cloves and cinnamon.'
:38:45. > :38:50.And how much cinnamon? Roughly break up a four inch piece
:38:51. > :38:53.of cinnamon 'and add it to the mortar and pestle.' Chilli -
:38:54. > :38:56.I need about three to four, sir. Cloves may look like little black
:38:57. > :39:03.nails but they're the dried buds And why you check it is some
:39:04. > :39:12.unscrupulous traders take the oil out and then you get left with just
:39:13. > :39:15.a dry twig, a shadow The definition of a spice is a root
:39:16. > :39:25.or a seed containing essential oils To activate that essential oil,
:39:26. > :39:33.we're bashing them up. Whenever you're cooking with dry
:39:34. > :39:35.spices, always crush them first and then gently toast them
:39:36. > :39:46.to intensify their flavour. After about a minute on low heat,
:39:47. > :39:49.the spices will release a strong... Whilst the dry spices cool I'm
:39:50. > :40:02.starting on the fresh, zingy spices. You'll need about two
:40:03. > :40:03.inches of fresh ginger Add them to the blender
:40:04. > :40:09.with two red onions, four cloves of garlic
:40:10. > :40:12.and the toasted dry spices. Now for a vivid spice which gives
:40:13. > :40:22.an earthy background flavour It's sold in small
:40:23. > :40:44.jars in supermarkets. The king ingredient
:40:45. > :40:51.today in our marinade. 'You'll need two and a half
:40:52. > :40:53.tablespoons 'to give 'Then half a tablespoon of sugar,
:40:54. > :40:56.'100ml of cider vinegar 'and a splash of rapeseed oil.'
:40:57. > :41:02.Can I be the porky masseuse? The pork needs to marinate
:41:03. > :41:15.for at least four hours, or pop it in the fridge
:41:16. > :41:18.the night before you want to The next morning, scrape the excess
:41:19. > :41:23.off, 'and brown the meat for five Cover the tin with foil and roast
:41:24. > :41:30.for 15 minutes at 200 degrees, then turn down the heat
:41:31. > :41:36.to 120 degrees. How long has that got
:41:37. > :41:38.to be in there for? We're serving the pork with fresh
:41:39. > :41:49.coleslaw and after all that slow-cooking, the meat will be
:41:50. > :41:54.tender enough to fall apart. You agree with me that
:41:55. > :41:59.this meat is perfect? The tamarind's seeped right
:42:00. > :42:12.through the rind, you know? It's got this beautiful
:42:13. > :42:16.brown colour. The sweetness of the cinnamon,
:42:17. > :42:19.the clove coming through... Chef, if I was a porker, this is how
:42:20. > :42:25.I'd want to finish up my life! Fantastic, and there's
:42:26. > :42:43.more fabulous recipes Still to come on today's show,
:42:44. > :42:47.Nigella is busy in her kitchen. She's making a sumptuous chocolate
:42:48. > :42:49.and hazelnut cheesecake with toasted hazelnuts
:42:50. > :42:52.sprinkled on top. And it's almost Omelette Challenge
:42:53. > :42:55.time, and today's puns are in honour of our guest Nick and DIY
:42:56. > :43:02.SOS, so here goes. Have you both got what it takes
:43:03. > :43:05.to NAIL the perfect omelette? Can you both use your skills
:43:06. > :43:09.to SAW up the leaderboard I can't HAMMER it home enough how
:43:10. > :43:23.tough this challenge could be! And will Nick get his food heaven,
:43:24. > :43:28.aubergine, sweet potatoes and wild rice or food hell,
:43:29. > :43:31.braised beef cheek with creamy mash? We'll find out at
:43:32. > :43:49.the end of the show! This is a variation of a borsch,
:43:50. > :43:52.isn't it? Yes, it has nothing to do with the borsch you know with
:43:53. > :43:56.beetroot, I think there is a version of this in Eastern Europe, Polish
:43:57. > :44:04.and Russian and Lithuanian people would make a similar thing. The
:44:05. > :44:09.bases, we are making a duck stock, you can use anything, pork bones,
:44:10. > :44:13.chicken bones, anything, to use up your carcasses. It is a good way
:44:14. > :44:17.of... We're making a simple stock, which you can make well in advance
:44:18. > :44:24.and freeze. Whatever vegetables you have in the fridge. And this is your
:44:25. > :44:31.take on this because it seems a luxurious ingredient, duck. My
:44:32. > :44:37.mother has ducks at home so since we have a lot to go through we started
:44:38. > :44:42.making it with that. The vegetables and the cold water here. You call it
:44:43. > :44:47.borsch but you don't have to put beetroot in it. Add-on things. It is
:44:48. > :44:55.just what we call it but essentially it is a duck broth with sorrow and
:44:56. > :45:05.lovely herbs. -- I don't think so. It is a beautiful Tanguay flavour. I
:45:06. > :45:10.don't know if you've heard that you tell me something fantastic. There
:45:11. > :45:13.was no citrus in the UK and we brought it from abroad because we
:45:14. > :45:17.don't grow it in this country and in the middle ages sorrow was used for
:45:18. > :45:21.that citrus flavour. So everything we cook my with citrus, in the
:45:22. > :45:31.middle Ages they would have used Sorrell to get that lemonade, zesty
:45:32. > :45:40.taste. It should come back. Sorrel is the thing. I guess there isn't
:45:41. > :45:45.much citrus in the Ukraine? Sorrel is the thing, it is like a spring
:45:46. > :45:56.flavoured dish. I'm going to sweat this off. Instead of using oil just
:45:57. > :46:03.skim a little duck fat off the mixture. It has this lovely flavour.
:46:04. > :46:06.What you have done know, have chopped everything, they shall very
:46:07. > :46:11.finely and grated carrot and it will add a nice sweetness to the broth.
:46:12. > :46:16.So this dish has everything. Sweet, sour, rich and really fresh. You
:46:17. > :46:22.finish the broth and then we will add this when it is sweated... Yes,
:46:23. > :46:27.and it will give it a nice colour as well. It's from my first cookbook.
:46:28. > :46:36.So important, it is the second recipe in the book, the first recipe
:46:37. > :46:42.is the borsch, the red borsch. It won an award, your book. Fortnum and
:46:43. > :46:48.Mason debuted cookbook of the year. You have mother coming out. It is
:46:49. > :46:52.called Caucuses, my ode to the people and the food of Georgia,
:46:53. > :47:00.Azerbaijan, Armenia and other beautiful countries. Largely
:47:01. > :47:04.undiscovered. Yes, the area is sandwiched between Iran and Turkey
:47:05. > :47:09.so you can imagine the interesting influences on the food. Georgia has
:47:10. > :47:13.this really cool spice called blue fenugreek which is different from
:47:14. > :47:20.the utter Indian fenugreek we know. It is so complex and flavour to --
:47:21. > :47:24.the bitter Indian fenugreek. Why have we not got that here, do we
:47:25. > :47:31.need someone like you to tell us about it? Hopefully it will all come
:47:32. > :47:37.in August. A good rugby playing nations as well. Yes, they are. In
:47:38. > :47:46.the mountain is I kicked around a rugby ball with a friend, they loved
:47:47. > :47:50.it. Went you going to be a professional rugby player? I was,
:47:51. > :47:54.when I left school travelled the world playing rugby, played in
:47:55. > :47:57.Colorado and San Francisco and Samoa. I got unlucky because one
:47:58. > :48:04.thing got in the way, the lack of talent! The inability to be as good
:48:05. > :48:10.as anybody else! That's what stopped me! As well as being a peasant dish
:48:11. > :48:16.this is quite elegant, the way I serve it. My grandmother used to put
:48:17. > :48:20.in the tangy and sits down, I like to put all the garnish in the bowl,
:48:21. > :48:24.imagine you have a dinner party, you put a bowl in front of your guests
:48:25. > :48:29.with the beautiful things, it adds a piece of theatre.
:48:30. > :48:32.And if you'd like to try Olia's or any of our studio recipes
:48:33. > :48:36.then visit our website bbc.co.uk/saturdaykitchen.
:48:37. > :48:43.Look at that for multitasking. Olia, does it matter if you are busy and
:48:44. > :48:48.forget it and it goes over for more than to hours? It will be fine
:48:49. > :48:52.because it is just of the bones. You can use it if you are using meat as
:48:53. > :49:00.well. Just put it on a really low heat. It intensifies? Yes, exactly.
:49:01. > :49:06.You want a nice strong meaty taste but you can make a nice vegetarian
:49:07. > :49:14.version of this as well, just use some celeriac, drop it and make a
:49:15. > :49:18.nice vegetable broth. That is what chefs do, instead of a broth it is
:49:19. > :49:25.now a reduction! Or you call it a foreign name! Can you put this in?
:49:26. > :49:30.It goes in the stock and you interviews and for how long? One
:49:31. > :49:42.hour would be nice but if you are short of time it will be fine to
:49:43. > :49:47.infuse it like that. If you have lots of classic Mac carcass left
:49:48. > :49:55.over just freeze it. It is a very nice way of using ab... No waste at
:49:56. > :50:01.all. This will colour the stock. Are using this plate, Matt? Whichever
:50:02. > :50:05.one you like. It's a lovely Ukrainian dish and I'm going to
:50:06. > :50:11.Ukraine in June on a foodie tour which will be nice. I would like to
:50:12. > :50:15.tour that area. It's beautiful. We will seize on good cheese producers
:50:16. > :50:19.in the mountains and supermarkets. Ukrainian food is all about
:50:20. > :50:27.ingredients. If you go to the Ukrainian market there would be
:50:28. > :50:33.mountains of herbs and everything. In the countryside is beautiful by
:50:34. > :50:37.all accounts. Yes, a little bit of duck, do not worry if it is not hot
:50:38. > :50:44.because the broth will warm it. Then the dill and a bit of spring onion
:50:45. > :50:51.as well. Very nice. A little egg, you can use normal egg, you don't
:50:52. > :50:56.have to use quails egg. This is almost one duck serves to meals. We
:50:57. > :51:01.have scraps of meat but you are using the broth. It's fantastic. And
:51:02. > :51:06.very nourishing is that it doesn't have to be fancy, it can be as
:51:07. > :51:13.simple as you want. Here's a bit of micro sorrel to be a bit fancy for
:51:14. > :51:18.the show! Duck broth, here it is. Look at the colours, really lovely.
:51:19. > :51:29.It looks amazing. Remind us what it is? Green borsch with duck and
:51:30. > :51:40.Sorrell broth. Fantastic. Really, really fresh and I like the last
:51:41. > :51:45.minute hit. I think people cooked sorrel so much that it loses its
:51:46. > :51:53.natural greenness. This way it stays fresh and crispy. Won did you season
:51:54. > :52:03.it? Yes I did! Low-pressure! How is it? It's really good. Perfectly
:52:04. > :52:08.seasoned. The sorrel cuts through, because the fat on the duck is quite
:52:09. > :52:12.emollient and the sorrel cuts through that. Jane, what are we
:52:13. > :52:37.drinking? You want to go quite light and duck
:52:38. > :52:48.and Pimot Noir have quite an affinity. It has a good affinity
:52:49. > :52:55.with me! I think a lot of wine varieties have an affinity with you!
:52:56. > :53:01.It comes from Western Hungary. On the shores of a lake, with a cool
:53:02. > :53:04.climate, fresh, other grape varieties grown as well. Because
:53:05. > :53:16.Pinot Noir is expensive this is great, you can get it from Waitrose
:53:17. > :53:20.for ?7 79 and hard to get a really juicy Pinot Noir for that money. It
:53:21. > :53:24.goes with all the herbs and it is juicy enough to go with the citrus
:53:25. > :53:34.flavours of the sorrel and it is not too strong. Happy with it? If not we
:53:35. > :53:36.could go back to the old school! I'm joking!
:53:37. > :53:40.It's now time to catch up with The Hairy Bikers, Si and Dave.
:53:41. > :53:42.They're in rural Derbyshire and have the tough job
:53:43. > :53:58.For centuries Mattan has been one of the most widely eaten meets in the
:53:59. > :54:06.whole of the UK. Certainly has. Samuel Pepys aged as the great Fire
:54:07. > :54:12.of London was blazing. And Mrs Beeton said it was generally used by
:54:13. > :54:15.families. However while ago and fell out of favour but now it is back on
:54:16. > :54:23.our dinner plates and we are here to out why. This shop is a Glossop
:54:24. > :54:28.institution, five generations of the family have run a butchers here for
:54:29. > :54:32.over 100 years and the current owner and soul food hero is keen to
:54:33. > :54:36.champion Britain mutton as his father and his father 's father and
:54:37. > :54:39.his father 's father 's father and his father 's father 's father 's
:54:40. > :54:51.father... All right, stop the bleeding on! Hello, John, I'm Dave.
:54:52. > :54:55.How are you? Knots about, Si. The story of mutton. John, to kick off,
:54:56. > :55:03.what is the difference between lamb and mutton? Lamp is under
:55:04. > :55:10.one-year-old whereas mutton is more than to years old. So you should eat
:55:11. > :55:14.more mutton. You should. It only went out of fashion because it was
:55:15. > :55:19.slow to cook and we are in this environment now everything has two
:55:20. > :55:23.big quick, everything has to be cooked yesterday! When you turn an
:55:24. > :55:28.animal into a carcass, the process it goes through is called dressing.
:55:29. > :55:34.And when you dress a lamb the traditional way is to put this fat
:55:35. > :55:38.here, that is the fact that surrounds the stomach of the animal.
:55:39. > :55:47.Originally this was put on as fly protection before they had
:55:48. > :55:50.refrigeration! Now this is a lamb. Perhaps a slaughterman decided, I'm
:55:51. > :55:56.going to pass off a piece of mutton as lamb so he put fat on the lake to
:55:57. > :56:03.pass it off as mutton dressed as lamb. That is where we think the
:56:04. > :56:06.saying came from. Mutton has remained popular in West Indian and
:56:07. > :56:11.African cooking, John has worked hard to get it back into his
:56:12. > :56:18.customers's repertoire. He has mutton sausages, mutton chops,
:56:19. > :56:29.mutton Kerry and kebabs. And know the piece to resistance. Know which
:56:30. > :56:34.is which? Lamb, mutton. It would be good to do a taste test. Liverpool
:56:35. > :56:41.we can do that, we'll cook them side by side and see what people think.
:56:42. > :56:49.So the taste test will be lamb and mutton. Why don't you to clear off
:56:50. > :56:57.and see something while I stick this in the oven. Sounds like a plan!
:56:58. > :57:01.John and his father and his father 's father 's father and his father
:57:02. > :57:07.'s father 's father... Stop ramming home the point, they've been buying
:57:08. > :57:12.mutton from the same farm just five miles away for years. It has the
:57:13. > :57:17.quality mark which means that the borders around the field can grow
:57:18. > :57:21.wild which means that the herb get to graze -- the sheep get to graze
:57:22. > :57:32.on the herbage. Which means even better tasting mutton. It is run by
:57:33. > :57:39.Mike Salisbury. Hello, Mike, I'm Si, good to meet you. This is a grand
:57:40. > :57:43.spot. Anything that roams these hills for long enough will be
:57:44. > :57:50.healthy. You have to be healthy to survive up here. You're not wrong!
:57:51. > :57:52.The years that people didn't eat mutton, several decades, it must
:57:53. > :57:57.have been so destroying for you because you had a product that was
:57:58. > :58:05.good, and you are not going to get a price for it. There was a time when
:58:06. > :58:09.mutton couldn't be sold. You would struggle. And is a great British
:58:10. > :58:16.farmer that must have driven you mad. There have been times it has
:58:17. > :58:19.been stressful. In 2004 Prince Charles spearheaded the mutton
:58:20. > :58:24.release 's campaign to raise awareness and support sheep farmers.
:58:25. > :58:29.Now more than 200 family farms, restaurants, butchers are rearing,
:58:30. > :58:33.selling and serving mutton. That's the thing, you know the meat from
:58:34. > :58:46.those animals will be superb. Look at them. They are healthy, the
:58:47. > :58:50.husbandry, its top drawer. Fabulous. Our taste test should just about be
:58:51. > :58:55.ready so we are heading back to the butchers to find out how the more
:58:56. > :59:00.slowly cooked mutton gets on against the roast leg of lamb. Shall I tell
:59:01. > :59:04.you which is which or shall we decide when we tasted? We'll decide
:59:05. > :59:10.when we tasted! We can't tell which is which now. There we are. Going to
:59:11. > :59:27.dive in and try some? Yeah! This is what we reckon Islam.
:59:28. > :59:41.Beautiful. Really good. -- this is what we reckon is lamb. That is a
:59:42. > :59:49.lot deeper, more structured flavour. You are happy with that, aren't you?
:59:50. > :59:56.Google very nice. It is tender, it is tasty, it just melts in the
:59:57. > :00:04.mouth. This mutton, slowly weird, slowly cooked and then joined slowly
:00:05. > :00:07.with the dignity it deserves. -- slowly reared, slowly cooked and
:00:08. > :00:08.then enjoyed slowly with the dignity it deserves.
:00:09. > :00:11.And there's more from Si and Dave next week
:00:12. > :00:15.It's now time to speak to some of you at home.
:00:16. > :00:30.First up we have Tanya from London? I have got a kilo of bavette steak
:00:31. > :00:37.and I am wanting a way to barbecue it, maybe with a marinade? Bavette
:00:38. > :00:43.is a nice meat, vegetable oil, chopped chilli, chopped red onion
:00:44. > :00:49.is. Not Olive Oyl? Vegetable oil is fine. Maybe some gherkins, parsley,
:00:50. > :01:00.garlic, marinade for 24 hours. On the barbecue, nice, high heat. Cover
:01:01. > :01:06.it with foil and cook it for maybe 25 minutes. Olia? I would totally go
:01:07. > :01:15.with that. It can be quite tough, not too long. Jane, what wine?
:01:16. > :01:21.Something big, hearty and read, something like a ganache, which is
:01:22. > :01:27.very popular in the South of France, facing big, rich and read. Steak is
:01:28. > :01:38.good to match with red wine. Happy? Sounds great, thank you. Heaven or
:01:39. > :01:43.hell? Hell. She has the bavette! They will just think it is hilarious
:01:44. > :01:48.to make me eat meat. I have some tweets, Karen says ideas
:01:49. > :01:53.for an interesting way to cook wood pigeon breast, plus an unusual wine
:01:54. > :02:01.to go with it? Google would pigeon, I think it is nice in salads. Mixer
:02:02. > :02:07.roasted beetroot with some pan-fried wood pigeon and a vinaigrette, maybe
:02:08. > :02:17.someone that is. Maybe cement deeds. Very simple, earthly. Jane?
:02:18. > :02:25.Something quite on trend at the moment is South Africa in general.
:02:26. > :02:28.Like my jeans! There is a good variety from the South of France,
:02:29. > :02:35.they are doing a fantastic job with it in South Africa, it is quite
:02:36. > :02:44.light in the South African version but really fruity. Stick it in a
:02:45. > :02:49.bun, barbecue sauce, have a beer. Claire says can you give me some
:02:50. > :02:57.ideas for batch cooking with mince, I am bored of Bolognese and chiili.
:02:58. > :03:03.Olia? There is a really great Central Asian dish, basically you
:03:04. > :03:09.fried inserts and spices, a little bit of coriander and cumin until it
:03:10. > :03:14.is really crispy, don't disturb it too much, really high heat, crispy.
:03:15. > :03:18.Then either pasta sheets, like lasagne sheets, or your own
:03:19. > :03:24.home-made lasagne, boil it and lay it with the meat and some lovely
:03:25. > :03:31.garlicky yoghurt on top, lots of herbs, coriander, dill. Jane? Mince
:03:32. > :03:38.in general I often go central Italy, Chianti, and nice Tuscan red.
:03:39. > :03:45.Chianti is not that big. A bit more easy-going. There are some of the
:03:46. > :03:54.Afro-Caribbean patties, like pasties with mince. I had a great one last
:03:55. > :04:00.week, the Cape Malay food we were doing earlier, the chutney that I
:04:01. > :04:05.put into that dish, Mrs Ball's chutney, which is not funny, it is a
:04:06. > :04:11.South African staple and it makes it very sweet, with cinnamon. That is
:04:12. > :04:19.delicious. Back to the phones, we have got fillip from Birmingham? I
:04:20. > :04:24.am entertaining a friend tonight who would like a vegetarian dish,
:04:25. > :04:36.preferably non-spicy. Shall we just ask Nick Knowles? Get a cauliflower
:04:37. > :04:41.head, slice it into steaks, about this big, mix butter with an fennel
:04:42. > :04:46.seeds, commie and seeds, keirin seeds, Fry it like a stake in the
:04:47. > :04:49.pan and fry it until it is caramelised, that is when
:04:50. > :04:59.cauliflower really sings. And a nice, simple salad. I would probably
:05:00. > :05:03.go with something like a ribbon courgette and caper lemon linguine,
:05:04. > :05:08.something like that, nice and easy. Very delicate. Would you serve that
:05:09. > :05:11.to your builder mates? You are surprised how many of them would eat
:05:12. > :05:15.that, holding their fork with their little fingers in the air! As long
:05:16. > :05:25.as it is a good plateful. It is quite a meal. Jane? I would go with
:05:26. > :05:35.something zesty, with a faint -- fennel and that sort of thing. Quite
:05:36. > :05:37.citrusy and zesty. If you want something more unusual, the white
:05:38. > :05:47.wines from northern Portugal are fantastic. Sir Steve, fresh, bright,
:05:48. > :05:54.zingy. And something like the light pair ciders from northern France.
:05:55. > :06:04.What would you like to see at the end of the show, fillip? Hell,
:06:05. > :06:08.because I am a meat eater. But you are not eating it! As lovely as it
:06:09. > :06:10.is to have a wine expert in the studio, we still want to get out and
:06:11. > :06:16.about. Each week we will bring you topical
:06:17. > :06:20.foodie films from all over the UK. Chef Galton Blackiston has gone
:06:21. > :06:22.foraging in Hunstanton in Norfolk for fresh seasonal produce visiting
:06:23. > :06:25.a place called Nurtured In Norfolk who fulfil the "growing" demand
:06:26. > :06:37.for micro vegetables Another planet! Have a look.
:06:38. > :06:42.Spring in Norfolk, there is no finer place to be. I would say that, I am
:06:43. > :06:46.biased, but we had some of the finest raw ingredients in the
:06:47. > :06:57.country. I am here to show you what we have to offer.
:06:58. > :07:02.Hello, lovely to see you. Tell me, what happens here? Basically
:07:03. > :07:05.reproduce a range of edible flowers, Micro vegetables, micro herbs, micro
:07:06. > :07:14.leaves for the food service industry. This is dedicated to
:07:15. > :07:18.flowers. We work with the number of foragers as well, providing us with
:07:19. > :07:24.various products through spring and summer. Maybe you should do some
:07:25. > :07:30.foraging for us? Hello, Martin. Lovely to meet you. I
:07:31. > :07:35.believe you are a foragers, what do you forage? Anything edible and
:07:36. > :07:40.wild, if it is wild and edible, I will forage for it. You have to know
:07:41. > :07:43.exactly what you are picking, some plants are poisonous, you need
:07:44. > :07:50.permission from the landowner, if you are not sure, do not do it. You
:07:51. > :07:56.could almost find anything in any field anywhere? Almost definitely. A
:07:57. > :08:04.good time of year for nettles? Very good, you just use the tips. You can
:08:05. > :08:08.use the whole thing before it goes woody, these top leagues. When the
:08:09. > :08:14.stem goes to Woody, you leave it. This is the perfect time to use
:08:15. > :08:26.nettles, green and French. -- green and fresh.
:08:27. > :08:31.These are edible. You can make juice out of them, serve it with lobster
:08:32. > :08:42.or anything. All these plants are edible. Blimey! What is he? Scurvy
:08:43. > :08:46.grass, salads. Years ago I made ale out of it, it is full of vitamins C,
:08:47. > :08:51.that is why it is called scurvy grass. See purslane is a zebra
:08:52. > :08:59.where, as salty vegetable, blanched in risotto or served with fish. --
:09:00. > :09:12.see purslane is everywhere. We have some young C Aster, -- sea astor.
:09:13. > :09:16.Here is a smidgen of what Norfolk has to offer. I will be sending
:09:17. > :09:18.these micro herbs to you in the studio to play about with.
:09:19. > :09:30.Next week we will be in New York for Easter. We might be using these
:09:31. > :09:32.herbs in food hell in a little bit. -- next week we will be in York for
:09:33. > :09:44.Easter. Olia, you are in a lovely headscarf.
:09:45. > :09:46.Freddie, you went in the bin last time.
:09:47. > :09:49.You must use three eggs but feel free
:09:50. > :09:51.to use anything else from the ingredients
:09:52. > :09:53.in front of you to make them as tasty as possible.
:09:54. > :10:14.The clocks stop when your omelette hits the plates.
:10:15. > :10:31.We will be running out of music soon! Yum! Can't wait to try that!
:10:32. > :10:39.What do you mean?! It looks great, it has flowers on it! You have won
:10:40. > :10:56.me over. It is seasoned. That is nice. Quite hot. OK. Both very nice
:10:57. > :11:06.omelettes. Olia, did you beat your time? I don't think so, but I got
:11:07. > :11:13.flowers on it, so... Yes, you did. 28.48, I have lost you again. Pretty
:11:14. > :11:15.good. That put it there for now. Freddie, are you back on the board?
:11:16. > :11:30.I hope so. You are. 30 .12. I will take that. Well done.
:11:31. > :11:47.Stop self congratulating! We will find out whether Nick
:11:48. > :11:52.Knowles is getting food heaven food hell after Nigella Lawson's
:11:53. > :12:04.chocolate and hazelnut cheesecake, and her invention of a meatzza.
:12:05. > :12:14.He looks like he is joining in. My children are bigger than me now,
:12:15. > :12:21.but luckily I always have lots of other little one surrounding me, so
:12:22. > :12:23.I am happy. It happens that might meatzza and my chocolate hazelnut
:12:24. > :12:30.cheesecake are perfect for this sort of thing. It is a family favourite,
:12:31. > :12:34.because those are my stepdaughter 's' absolute favourites. Because the
:12:35. > :12:39.cheesecake needs to sit in the fridge for a good, long while, I get
:12:40. > :12:45.started the night before. The base is made like most cheesecake bases,
:12:46. > :12:51.a mixture of digestives and butter. Then I had to micro other
:12:52. > :12:56.ingredients, some chocolate hazelnut spread and some chopped hazelnuts.
:12:57. > :13:01.-- then I add two other ingredients. I blitzed the ingredients until they
:13:02. > :13:11.resemble damp sand. With this in a cake tin and press it down smoothly.
:13:12. > :13:18.The base is made and ready in the fridge, I had to make the topping,
:13:19. > :13:27.which is as easy as one, two, three. One, it is a cheesecake so you have
:13:28. > :13:34.cream cheese. Two, icing sugar. Not an awful lot because there is
:13:35. > :13:44.sweetness to come. And now, very important, chocolate hazelnut paste.
:13:45. > :13:52.I'm determined to get every last bit out of this. Now I'm just mixing
:13:53. > :13:55.these three ingredients together, whilst they are mixing I shall slink
:13:56. > :14:28.off and retrieve my base. Perfect to me. All smooth and
:14:29. > :14:36.whipped. This is my treat, later. It is actually therapeutic trying to
:14:37. > :14:45.get the top smooth, not to smoke because I am going to scatter
:14:46. > :14:54.hazelnuts on top, ready toasted, I love the bronze a golden topping.
:14:55. > :15:19.Both cheesecake and cheese cake maker can now chill.
:15:20. > :15:25.My cheesecake has had time to set, resting overnight and the rest in
:15:26. > :15:30.the fridge. I need do nothing further with that. All I have to do
:15:31. > :15:35.is consider might Meat-zza. It is a wondrous thing, I say with no
:15:36. > :15:39.modesty! It is like a pizza, you might guess, although instead of a
:15:40. > :15:46.bread base it has a meatball mixture squashed flat into a disk. Break to
:15:47. > :15:50.eggs into the mincemeat and sprinkle over some Parmesan. And that is to
:15:51. > :15:56.give saltiness and boost the flavour. And then you can add either
:15:57. > :16:03.breadcrumbs which is more Italian or porridge oats. What you want is to
:16:04. > :16:09.make the base of the Meat-zza firm up. Mince over the mixture a clove
:16:10. > :16:13.of garlic and sprinkle with freshly chopped parsley. These are the
:16:14. > :16:18.traditional flavourings for Italian meatballs. Just mix everything
:16:19. > :16:24.together in a bowl. It is easiest to do by hand, whatever implement the
:16:25. > :16:29.dues, don't over-mix. Put this mixture into a greased round baking
:16:30. > :16:36.tin. Squished it down gently, remember not to press too hard. You
:16:37. > :16:41.don't want to over-work the mixture. Open a can of chopped tomatoes and
:16:42. > :16:51.drain it. I don't want any access liquid ruining my meatzza base. I
:16:52. > :16:56.add a sprinkling of dried oregano, a small amount of sea salt and a
:16:57. > :17:05.drizzle of garlic oil. Stir that to mix and then use it to spread over
:17:06. > :17:13.the top of the meatzza base. Slice a mozzarella ball into thin slices. I
:17:14. > :17:18.think of this as a cheese sunburst! Is needed to go into a hot oven for
:17:19. > :17:25.25 minutes. I which time the meat base is set, the tomatoes are
:17:26. > :17:31.bubbling and the cheese listed gold. Before I slices and serve it I strew
:17:32. > :17:44.it with fresh basil. It really does look like a pizza.
:17:45. > :18:28.Right, time to find out whether Nick is getting his food
:18:29. > :18:38.The full week to that we need to address something, you didn't see
:18:39. > :18:41.you had a husband earlier, did you become because there's a lot of
:18:42. > :18:46.Twitter activities suggesting that you have one. I haven't been lucky
:18:47. > :18:51.enough to have a husband, only wives. It might be embarrassing to
:18:52. > :18:56.go any further than that other than that I am single after a long time!
:18:57. > :19:03.It's getting personal. This is your food heaven. You like aubergine
:19:04. > :19:07.heaven. I hated it for years but then suddenly got to like it. If you
:19:08. > :19:13.are vegetarian you can't afford to lose a food. This is why I could not
:19:14. > :19:18.understand the vegan diet because I couldn't lose eggs and cheese.
:19:19. > :19:25.70,000 vegetables in the world you could eat. That was your heaven, a
:19:26. > :19:33.lot of my things, or hell. Big old beef cheeks. I've bet they've gone
:19:34. > :19:38.about. We know that the callers went for hell. These guys could have
:19:39. > :19:47.saved you. Freddie was the only one who voted for you. I forgot what
:19:48. > :19:56.hell was, to be honest! Jon Daly that's very nice of you, Freddie!
:19:57. > :20:01.That's very nice of you, Freddie! I'm getting a steam facial, it's
:20:02. > :20:06.quite nice. This is why cooks's complexions are always so good. You
:20:07. > :20:13.can stand there, guys, or you can help! Freddie, could you do the
:20:14. > :20:20.maths? It's got to be really creamy. I need some asparagus. If you could
:20:21. > :20:30.pass me these? Some watercress puree. Beef cheeks. This is
:20:31. > :20:35.delicious. You are just trying to cut the meat right back? Yes, one
:20:36. > :20:40.thing that happens is that your stomach becomes used to the fact
:20:41. > :20:46.that you don't eat much meat. Fish is easier but when you get a heavy
:20:47. > :20:55.piece of beef or lamb, you can feel it. You can feel the difference in
:20:56. > :21:00.the rest of your day. I'm sure. You feel a lot heavier. Julius Caesar
:21:01. > :21:07.wouldn't allow his army to eat meat. They were vegetarian. You are full
:21:08. > :21:13.of facts! There's a book in there. I like historical dramas, I write
:21:14. > :21:18.historical scripts, I've got a film company. He wouldn't let them eat
:21:19. > :21:24.meat because he thought it made them slow and sluggish. It's good for the
:21:25. > :21:29.environment, we all need to eat less meat. I had a bit of a battle with
:21:30. > :21:39.the beacons when I started because their view was you either of Egan --
:21:40. > :21:46.you are either vegan or you are not. But I want to experiment more with
:21:47. > :21:53.it. Guys tend to eat too much meat. Have a meat free Monday or something
:21:54. > :21:58.like that. And if you want to be vegetarian 80% of the time you can.
:21:59. > :22:07.Don't put yourself on the wagon that you can then fall off and give up
:22:08. > :22:09.on. You know? My trip to South Africa, the other week, they love
:22:10. > :22:18.their meat and when they are not eating big parts of steak, they are
:22:19. > :22:23.chewing it. So you are eating meat between meat meals. I got a load of
:22:24. > :22:28.stuff from the Natural History Unit, I went there for 12 weeks and I had
:22:29. > :22:31.to come back in the middle, and the vegetarians were dying on their
:22:32. > :22:37.feet. You couldn't get a vegetable in South Africa at all. When I went
:22:38. > :22:44.back and packed vegetarian sausages in the middle of my suitcase and got
:22:45. > :22:58.them back to Africa. They were crying with gratitude one I actually
:22:59. > :23:02.walked in. Smuggling vegetables! When I came back with the vegetarian
:23:03. > :23:06.sausages they said, that's pork and I said no, they sausages. It's true,
:23:07. > :23:17.in sausages there isn't always much meat!
:23:18. > :23:33.Freddie, you are making that vegan super creamy. Blend this watercress
:23:34. > :23:43.with the oil. Basically blitz the watercress with some oil. In here,
:23:44. > :23:58.Browning off the veg, a few clothes in there as well. A few bay leaves
:23:59. > :24:03.-- a few clothes. -- cloves. Nick, you are a busy man at this moment,
:24:04. > :24:08.doing this programme, mind of a marathon. It is a documentary to
:24:09. > :24:11.coincide with the London Marathon. We worked together with Prince
:24:12. > :24:18.William, Prince Harry and the Duchess of Cambridge. They are a
:24:19. > :24:22.good team. They really are. The future is bright for the monarchy in
:24:23. > :24:28.this country with those guys, they are properly engaged and they
:24:29. > :24:34.genuinely care about the things... They have chosen a mental health as
:24:35. > :24:40.an issue. I worked with William and Harry when we did building for
:24:41. > :24:43.veterans and that was about mental health, and weirdly, all of this
:24:44. > :24:49.stuff that I'm talking about, the reason that I got involved with a
:24:50. > :24:51.vegan restaurant up North is because the connection between your mental
:24:52. > :24:56.health and what you eat, it's really, really strong. So we got
:24:57. > :25:00.together with ten people suffering different types of mental health
:25:01. > :25:04.issues, and they are heading towards the London Marathon and using
:25:05. > :25:07.exercise and nutrition to try and give themselves coping techniques. I
:25:08. > :25:17.am hoping that these to programmes will a real insight... Will be a
:25:18. > :25:22.real insight for people into what it is to suffer with your mental health
:25:23. > :25:26.or battle with mental health and had to get coping mechanisms. I also
:25:27. > :25:31.want people to watch it and think, that might be me, that might explain
:25:32. > :25:34.why I feel this way. Or I think my dad might have been like that and
:25:35. > :25:42.that is why I never really connected with him. Yes, they might have it
:25:43. > :25:46.and can't come to terms with that. One in for people are said to suffer
:25:47. > :25:51.with mental health issues, the more I have done it, the more I realise
:25:52. > :25:54.that for in for people have mental health issues at some stage. There
:25:55. > :26:00.is a time when you are depressed, and happy, and the degree to which
:26:01. > :26:03.you can say, this person is no longer just a little depressed
:26:04. > :26:07.because their relationship has broken up or they are clinically
:26:08. > :26:12.depressed, or suffering from anxiety, it's such a ridiculously
:26:13. > :26:17.blurred line. And there's a stigma associated with it. Learning
:26:18. > :26:20.techniques to help you sleep, learning breathing techniques to
:26:21. > :26:29.help you breathe more comfortably, sleep properly, eat properly, and
:26:30. > :26:33.stressful times in your life, finding techniques to calm down,
:26:34. > :26:37.also with the programme I hope people will be able to learn from
:26:38. > :26:42.these people how to be around people, if you love someone who has
:26:43. > :26:48.a mental health issue, it is difficult to know how to behave
:26:49. > :26:52.around them. So I am hoping, it is very ambitious, a lot has gone into
:26:53. > :26:58.it, but the people that we work with our amazing. Good luck with that.
:26:59. > :27:03.You are unofficial friend of the Royal family. I live in Eaton, they
:27:04. > :27:09.are literally around my house for a cup of tea and a cigarette everyday!
:27:10. > :27:14.No, we are not, I have met them five or six times but they are nice
:27:15. > :27:21.people. Very personable. And they care. They came to meet the guys I'm
:27:22. > :27:27.working with and they asked me what they were like and it was nice that
:27:28. > :27:31.I could say, if you imagine the best that you hope they could be they are
:27:32. > :27:38.even better than that. It is nice to know. Beautiful Blu-ray. Your hell
:27:39. > :27:46.is nearly ready -- beautiful puree. Jane? We have a lovely red from
:27:47. > :27:52.southern Portugal. It costs ?7 50 in Majestic. Beef and hearty red wine
:27:53. > :27:58.is a no-brainer match. Could you pass this down? It's made from a
:27:59. > :28:03.combination of native grapes to Portugal and an international grape.
:28:04. > :28:08.So it is sweet with red and black fruit but also beefy and hearty. It
:28:09. > :28:16.needs good beef to go with it. Not in your cookbook? No, although there
:28:17. > :28:23.was a coward in my pie because of a printing error. It didn't say vegan
:28:24. > :28:28.gelatine, it just said gelatine. So the first day it was published I had
:28:29. > :28:32.people on Twitter going, you realise that there is a cow in your book!
:28:33. > :28:40.Enjoy that. That's all we have time for today on programme at her Live,
:28:41. > :28:43.thanks to our guests, Freddie Forster and Olia victories. Jane
:28:44. > :28:51.Parkinson, and Nick Knowles, all the recipes are on the website, next
:28:52. > :28:55.week and joined by Mitch Turner and the one expert Susie Barry. No
:28:56. > :28:59.jealousy! Best Buy and tomorrow morning at my 15 on BBC Two. All
:29:00. > :29:02.good? Delicious.