:00:00. > :00:07.The sun is shining and we're literally "fired up"!
:00:08. > :00:34.I'm Matt Tebbutt and this is Saturday Kitchen LIVE!
:00:35. > :00:36.Welcome to the Saturday Kitchen garden Live from the RHS
:00:37. > :00:40.With me top chefs Neil Rankin and Andi Oliver,
:00:41. > :00:49.Neil, tell us what are you're cooking today.
:00:50. > :00:55.You have not been here before. You will enjoy it. Have a nice time, I
:00:56. > :01:02.promise you. What are you cooking? I am cooking a
:01:03. > :01:08.twice-cooked chicken with chipotle and miso.
:01:09. > :01:17.Andi Oliver. I have not seen you for a while? Since Christmas.
:01:18. > :01:21.Yes. Yes, a safe distance! What are you making? I'm making a seared
:01:22. > :01:24.marinated steak with smoked paprika alioli and blistered baby tomatoes.
:01:25. > :01:31.Very nice. Sound good? All awe yeah! Good.
:01:32. > :01:40.We also have the fantastic Olly Smith with us. Lots of good wines.
:01:41. > :01:42.Yes, all of the wines to go with the fragrant food and the garden around
:01:43. > :01:47.And we've got some fantastic films from some of the BBC's biggest
:01:48. > :01:49.food stars: Rick Stein, The Incredible Spice Men,
:01:50. > :01:52.Our special guest today has been entertaining us
:01:53. > :01:55.on the radio for over 18 years, and he's still 'cool' enough
:01:56. > :02:07.I'm a little excited. Your show is the last show I listened to on Radio
:02:08. > :02:12.1. So I'm still clinging on in there.
:02:13. > :02:20.I'm too old for Radio 1. But we are the same age! So holding on! I've
:02:21. > :02:24.been listening to your show all week. Talking about Saturday
:02:25. > :02:32.Kitchen. You have been getting some stick? Yes, I have been looking at
:02:33. > :02:37.Twitter, all it is snake eemojis. The guy that does the show with me
:02:38. > :02:42.is Chris Stark. This is his dream to be on the show. This is the one
:02:43. > :02:47.weekend he is away filming in the Arctic Circle and he can't be here.
:02:48. > :02:51.He thinks that I planned this on purpose as I forgot to tell him I
:02:52. > :02:57.was on the show. And to be honest, Chris, we didn't
:02:58. > :03:05.ask you but we asked Scott. So they have changed the jingles on
:03:06. > :03:15.the show to Snake Mills. I really don't feel like I should be here!
:03:16. > :03:21.Well, you are here. So tell us about your food heaven and hell.
:03:22. > :03:26.I chicken but I stretch to putting it in a bag and steaming it to
:03:27. > :03:33.death. But I know you can do something amazing with that today.
:03:34. > :03:36.That's my heaven. For food hell, cauliflower makes me feel weird
:03:37. > :03:43.inside and mushrooms, what's the point? It is just water. And I'm not
:03:44. > :03:46.really a massive fan of lamb. So, they are the food heavens and
:03:47. > :03:47.hells. Yes.
:03:48. > :03:51.For your food heaven I'm going to make you spiced chicken thighs!
:03:52. > :03:52.I'll marinate chicken with garlic, yoghurt,
:03:53. > :03:56.I'll make a grilled pineapple and green bean chutney,
:03:57. > :03:59.and serve on a spicy souffle potato cake with a tahini dressing.
:04:00. > :04:05.It's delicious. Lots of herbs from the garden. We are going to make the
:04:06. > :04:07.most of it. The Hairy Bikers have been here all week, so now we can
:04:08. > :04:10.run around and destroy it! Lovely. And a load more of your hells
:04:11. > :04:16.all together ? cauliflower, I'll roll a loin of lamb
:04:17. > :04:20.in ground mushrooms and roast I'll grill and saute more mushrooms
:04:21. > :04:24.to make a sauce and then I'll serve with the roasted lamb along
:04:25. > :04:31.with a cauliflower couscous You don't like couscous. So, there
:04:32. > :04:36.you go. When you do that it sounds fine but
:04:37. > :04:38.all of it together. That is definitely hell! A collection of
:04:39. > :04:42.But you'll have to wait until the end of the show to find
:04:43. > :04:46.And don't forget you at home will decide Scott's fate!
:04:47. > :04:58.The vote is open right now for you choose his heaven or hell!
:04:59. > :05:04.Head to the Saturday Kitchen website today. And get in touch using the
:05:05. > :05:14.social media. #saturdaykitchen if you have any
:05:15. > :05:30.questions for us. So, what are we cooking? This is for
:05:31. > :05:37.the chicken. So we are going slow cook this. So
:05:38. > :05:44.use this diffuser or here in the oven near the eye.
:05:45. > :05:50.When you are cooking something at a hot temperature, you are possible to
:05:51. > :05:57.overcook it and it is hard to tell if some of it is cooked or uncooked.
:05:58. > :06:01.So this way, you cook it for longer, then cool it down.
:06:02. > :06:09.It will be lovely. OK.
:06:10. > :06:13.So, let's get this going. Let's get some Thai rice.
:06:14. > :06:20.This chicken is cooked at 120 degrees. It is nicely cooked. Now it
:06:21. > :06:26.has been chilled down. So you cannot overcook it at that
:06:27. > :06:31.temperature, 120 degrees? No, eve finance you leave it in for an extra
:06:32. > :06:37.20 minutes. It gives it time to cook it properly.
:06:38. > :06:42.How did you get into food, you have a physics degree? I was a sound
:06:43. > :06:47.engineer, then I did a physics degree.
:06:48. > :06:52.Did you not like either? At school when they ask you what to do, I just
:06:53. > :06:56.did that. Then, I saw that halfway through the
:06:57. > :07:02.degree, I thought this was wrong. I retrained to do a course. It was
:07:03. > :07:08.not far from here in Woking. I worked for a few people. I did a lot
:07:09. > :07:14.of classical stuff. The fine dining Michelin route and then I ended up
:07:15. > :07:22.cooking the meat over fire. So classically French trained but
:07:23. > :07:30.the barbecue came out on top? Barbecuing has exploded in this
:07:31. > :07:34.country? It was the right timing. But I don't think anyone was doing
:07:35. > :07:39.what I was doing with technique or elevated ingredients. That is what
:07:40. > :07:44.it is now. We are using the same techniques but we are using good
:07:45. > :07:48.quality meats, good vegetables, the same as the Michelin guys but not
:07:49. > :07:54.charging as much. There is skill to barbecue, you can
:07:55. > :08:01.use it as a heat source, there are frying pans on the barbecue, cooking
:08:02. > :08:06.on the coals. There is a frying pan, or there is
:08:07. > :08:11.an oven but with the barbecue you get the smoke flavour. There is more
:08:12. > :08:14.flavour and fun. Do you think that marinades, are they crucial? I don't
:08:15. > :08:23.marinade anything. Really? I marinade afterwards. If
:08:24. > :08:31.you put something on a steak. You are going to marinade something!
:08:32. > :08:36.Afterwards! But it is sugary, sweet. The Chinese stuff, the red stuff. I
:08:37. > :08:42.have no idea what is in it! It is delicious! Full of E numbers.
:08:43. > :08:53.It is all over the grill, your hands, it is not so good.
:08:54. > :08:59.You have a great restaurant in London, called Temper, is that going
:09:00. > :09:07.well? We have a huge restaurant, we have cooked the food on the grills,
:09:08. > :09:13.and you eat at a large table and eat together.
:09:14. > :09:19.So, coriander, you keep this rough? Yes, everything rough. I don't like
:09:20. > :09:25.to chop things too much. I like texture.
:09:26. > :09:32.So, what about the food with the drinks? Well, with the tacos we have
:09:33. > :09:43.mescal, it is a very interesting drink. It is like the Isla whisky of
:09:44. > :09:47.the Tequila world. Everything we cook is artisan, using great
:09:48. > :09:52.producers it goes hand in hand with the food in the restaurant and it is
:09:53. > :09:57.fun. The second drink we use is gin. There are lots of guys in Britain,
:09:58. > :10:01.in Europe, making interesting stuff. It is something interesting to work
:10:02. > :10:08.with. It is something that the guys work with, the barmen, we are doing
:10:09. > :10:13.lots of G Ts. Things like that. Have you come up with anything other
:10:14. > :10:20.than tonic water? There are lots of things that we use with the drinks
:10:21. > :10:26.with the spices and the arrow mats. I don't do traditional. I don't try
:10:27. > :10:35.to be authentic with anything! I'm not authentic!
:10:36. > :10:40.What do you think of the idea of that What about the wines? The idea
:10:41. > :10:48.of gin with the curries is spot on. I think it's the work of a genius.
:10:49. > :10:53.I can't wait to taste it. What about gas barbecue, is that a
:10:54. > :10:57.cardinal sin? I don't mind the gas barbecues at all.
:10:58. > :11:05.You are not snobby. No! The only trouble with gas is
:11:06. > :11:10.when you have a hob on and you have the gas knob, you want a temperature
:11:11. > :11:16.on it, it is difficult to get the perfect temperature. So you tend to
:11:17. > :11:20.burn things or not cook them enough. With the charcoal, you can move
:11:21. > :11:24.things around and take it away, add it. It is better for us.
:11:25. > :11:30.When I have a barbecue, I stack it up with the wood and the coals, you
:11:31. > :11:36.get the look. How long do you have before this dies? It depends on the
:11:37. > :11:41.charcoal and the air. If there is a lot of air going into
:11:42. > :11:46.it, it could die quickly. So it's a lot of work for 20
:11:47. > :11:51.minutes? You can get composite stuff. If you get the restaurant
:11:52. > :11:54.quality stuff. It is all good. It doesn't sound sexy?! It doesn't.
:11:55. > :11:58.And don't forget you at home can vote for what Scott Mills will face
:11:59. > :12:04.at the end of the show, just head to our website now.
:12:05. > :12:09.Can you grab some leaves from the garden.
:12:10. > :12:13.I think that lady will not shout at you.
:12:14. > :12:21.We can do whatever want with this garden. Amazing. Are you doing
:12:22. > :12:27.barbecue curry things? Yes, we are doing it all. We are doing whole
:12:28. > :12:35.chickens, goat. A lot of goat stuff. We are big believers in goat being
:12:36. > :12:41.the next big thing. Scott has a gas barbecue, is he fine
:12:42. > :12:47.with that? Fine. If you barbecue once in a while, the gas barbecues
:12:48. > :12:51.are great. For the slow cooking you need something with charcoal or it
:12:52. > :12:57.will not work. Or these are great. But I don't have garden, so... So,
:12:58. > :13:13.you can make a right mess here in the garden! It is fab! Are you a bit
:13:14. > :13:20.of a gardener, Matt? No, I'm not! I love the railway sleepers, tracks, I
:13:21. > :13:26.love to plant stuff in there. But I love the greenhouse. I thought
:13:27. > :13:30.that greenhouses were for old people, no offence to anyone at all.
:13:31. > :13:33.I'm loving this greenhouse. It is really interesting that system that
:13:34. > :13:42.they use. Here? That is autobiographying war
:13:43. > :13:45.ponics! Yeah it is great with the little fish.
:13:46. > :13:52.I was loving the chairs. It is not a free for all! You can't
:13:53. > :13:59.just take stuff! Oh! So, this you can do in your oven at home. Turn
:14:00. > :14:06.the oven up and put your chicken in slow for one hour and 15 minutes.
:14:07. > :14:11.Let it coal down, then whack up the oven and warm it up, it comes out
:14:12. > :14:18.like this and it has not lost its juices. It is still lovely. And this
:14:19. > :14:25.is your style, random? Yes, random, let it fall. Lots of texture,
:14:26. > :14:32.crunchy toppings and bits. So what is this? 50/50 white miso and
:14:33. > :14:37.chipotle piece. I think you can get that easily now. They sell it in the
:14:38. > :14:40.supermarkets. The supermarkets do almost
:14:41. > :14:46.everything. That is a 50/50 blend. You can add a
:14:47. > :14:53.little more water to it. And the rice you saw me toasting
:14:54. > :14:57.earlier, we blitzed this down and it makes a correspondent crunch.
:14:58. > :15:04.. Yes, it gives a nutty, rice flavour.
:15:05. > :15:06.And then sour cream here. Some red and green chillies, there
:15:07. > :15:13.is that. So, you get the leaf, tear off the
:15:14. > :15:19.meat and stick it in! Yes, a creative way of doing it! Then we
:15:20. > :15:29.top with that and sesame seeds. Beautiful. Remind us of what that
:15:30. > :15:36.is? ? That is my chipotle leaves with chicken, and garden herbs!
:15:37. > :15:46.Fantastic. Let's go. Olly, go and grab the wine, mate!
:15:47. > :16:00.This looks so gorgeous. It is incredible how you do that. Our
:16:01. > :16:06.whole new world of chicken. Really easy to eat, as well!
:16:07. > :16:12.LAUGHTER Remember your mum is watching. We
:16:13. > :16:16.have got to have someone in to go with it.
:16:17. > :16:30.We have got the Gewurztraminer from Morande, it is from Chile, and some
:16:31. > :16:35.of them are like a perfume counter on the duty free, but this one is
:16:36. > :16:46.quite restrained and elegant. It is summer in a glass. Quite fresh. From
:16:47. > :16:51.?6.99. Sadly we haven't got enough for everyone! That is really good at
:16:52. > :17:15.?6.99. How is the wine going down? We might
:17:16. > :17:22.need a hose, they are loving it! Perfect for summer in the garden.
:17:23. > :17:25.And don't forget the heaven and hell vote is open now.
:17:26. > :17:30.Just go to the Saturday Kitchen website!
:17:31. > :17:40.What are you going to be cooking for us later? I am going to be making a
:17:41. > :17:44.seared, marinated state, and then a smoked paprika mayonnaise and some
:17:45. > :17:48.blistered tomatoes. Look forward to that one.
:17:49. > :17:51.Time now to join Rick Stein on his trip around Bangladesh,
:17:52. > :17:54.he's messing about on the river this week but manages to sample a very
:17:55. > :18:04.This is my new friend and guide, Kamran Chaudri, who insisted
:18:05. > :18:07.after the mayhem of Sylhet, on taking me to the Shari River,
:18:08. > :18:10.a place he said had magical qualities.
:18:11. > :18:12.He was the member of parliament for this region
:18:13. > :18:32.In the monsoon season, this would more resemble a lake
:18:33. > :18:34.with loads of small islands than a river.
:18:35. > :18:37.And that's what makes it so useful to the local people.
:18:38. > :18:40.The flood waters bring with them more fertile soil and lots of sand
:18:41. > :18:45.which is collected by sand miners in their long shallow boats.
:18:46. > :18:49.The water looks unusual because minerals in it make it
:18:50. > :18:52.a beautiful turquoise colour against the buff land.
:18:53. > :18:57.But life along its banks is not exactly easy.
:18:58. > :19:00.I was so struck by the contrast in this region of the world.
:19:01. > :19:03.I don't think I've ever seen anything like this in my travels.
:19:04. > :19:17.But I would really like to take a house here in this cool,
:19:18. > :19:20.The miners bring their lunch with them.
:19:21. > :19:36.And if they're really lucky, maybe a bit of fish to keep them going.
:19:37. > :19:43.I must say it looks like something biblical out
:19:44. > :19:47.And they're actually taking stones from the river bed
:19:48. > :19:54.I mean, back in the UK you'd have a machine to do all this.
:19:55. > :19:56.Everywhere you go in Bangladesh, it's just amazing
:19:57. > :20:06.the amount of back-breaking labour that happens.
:20:07. > :20:10.This it's a beehive they've just taken off a tree.
:20:11. > :20:12.Why have we got the bees as well then?
:20:13. > :20:15.Well, he hasn't got time to get rid of them, once he gets home,
:20:16. > :20:22.You don't buy the honey with the bees, then.
:20:23. > :20:25.No, but he's got a part of the honey here in his, er...
:20:26. > :20:35.But this bunch of bees are, er baby bees.
:20:36. > :20:37.They haven't really grown their sting.
:20:38. > :20:40.Kamran has arranged for us to eat in a local restaurant.
:20:41. > :20:47.Here, they cook a curry famous in Bangladesh.
:20:48. > :20:49.Well, these two very well turned-out chefs are going to,
:20:50. > :20:53.And I've just eaten a dish of beef shatkora and I'm really looking
:20:54. > :21:06.But what I do know is that the most important ingredient is this.
:21:07. > :21:08.The shatkora, which is a citrus fruit very
:21:09. > :21:13.resembles but you can't eat it as a fruit and it is unique
:21:14. > :21:16.to Sylhet so we aren't going to get this dish anywhere else,
:21:17. > :21:19.so I'm already thinking how am I going to recreate it back home.
:21:20. > :21:21.I guess I'll probably use a grapefruit but apparently this
:21:22. > :21:24.is not sliced and put into the curry till right near the end,
:21:25. > :21:28.so you get that lovely citrus-y flavour in the finished dish.
:21:29. > :21:31.I'm just trying to work out what cut of beef it is here.
:21:32. > :21:42.I must say it looks like they're making it for about, er 20 people.
:21:43. > :21:44.So, like most curries, they fry off sliced shallots,
:21:45. > :21:46.a whole heap of them, and when they're softened,
:21:47. > :21:55.In this case, cardamom, cloves, cassia leaves and cinnamon.
:21:56. > :21:58.Now you're not going to get cassia leaves in the UK, I don't think.
:21:59. > :22:11.I've noticed consistently through my travels in Bangladesh
:22:12. > :22:18.Next comes chilli powder and turmeric.
:22:19. > :22:26.When in Bangladesh, they don't use fresh.
:22:27. > :22:29.He loosens it all up with some water from the rice pot.
:22:30. > :22:37.I was half joking when I said it was 20 people, but I think
:22:38. > :22:42.Anyway, that cooks for at least two hours or if it's Bangladeshi beef,
:22:43. > :22:48.I'm surprised he didn't use fresh tomatoes because there's so many
:22:49. > :23:02.You only use the skin of the fruit as it's so sour.
:23:03. > :23:09.The rice for this dish is cooked inside a bamboo tube,
:23:10. > :23:12.but when it goes into the tube it's mixed with coconut milk so it's
:23:13. > :23:17.In fact rice cooked in a bit of coconut milk
:23:18. > :23:24.But if I was doing this at home, I think I'd leave out the bamboo!
:23:25. > :23:27.Now it's time for the chunks of shatkora to go in to cook
:23:28. > :23:38.And by the way, I've discovered you can get shatkora in the UK.
:23:39. > :23:41.If you ever see this on a menu at your local Indian
:23:42. > :23:45.And that shatkora contrasts beautifully with the hot
:23:46. > :24:12.That means "delicious" in the local lingo.
:24:13. > :24:20.Right, time for a dish that uses fresh, seasonal ingredients that
:24:21. > :24:22.you may have growing in your gardens or window boxes.
:24:23. > :24:25.We're going to use some of the amazing produce
:24:26. > :24:40.I'm going to do a very simple dish of some prawns and scallops. It is
:24:41. > :24:46.very simple, so let's get on with this, and we will start chatting.
:24:47. > :24:52.So, radio DJ, you have been on radio one for 20 years? Yes, a long-time.
:24:53. > :25:00.And that is quite a feat, because you have, your demographic is very
:25:01. > :25:05.young. I started off on the morning show, so for five years I had about
:25:06. > :25:10.five alarms which I had to put over the other side of the room.
:25:11. > :25:14.Eventually you get immune to the alarm, they are set to like two
:25:15. > :25:19.o'clock in the morning. But luckily I got moved off that to a drivetime
:25:20. > :25:25.show for a while, and I'm currently doing 1pm till 4pm, and I love it.
:25:26. > :25:34.And that curtails your social life? Having to get up at that time? Yes,
:25:35. > :25:37.but I was young. I did go out, that was the problem. I then stopped
:25:38. > :25:41.going out towards the end, it is weird when you do those hours,
:25:42. > :25:44.because you will wake up at three o'clock in the afternoon in the
:25:45. > :25:51.winter and you will think, I've missed the show! Because it's dark.
:25:52. > :26:09.I bet that's really what you say, oh, no! I BBC Oneed that for you!
:26:10. > :26:17.Is sending so many tweets, and replying. He has gone to a festival?
:26:18. > :26:20.We would have invited him. Chris, you could have been here, you could
:26:21. > :26:26.have come down. I don't know whether you would have got on the show. He
:26:27. > :26:29.is an extreme festival, they are filming for BBC iPlayer in the
:26:30. > :26:34.Arctic Circle where it is sunlight 24-hour is at the moment, but this
:26:35. > :26:38.is the one weekend that he would have done anything to be here. I
:26:39. > :26:45.think we are going to let him do a report for us. So he is going to be
:26:46. > :26:50.on the show technically. On the show today, I am being called a snake,
:26:51. > :26:57.your house should be snakes freeways, snakes on a plate, so I am
:26:58. > :27:03.getting it today. You have been getting a hard time all week. Let me
:27:04. > :27:08.just balance that on there. We have bits and pieces from the garden, I
:27:09. > :27:15.am just going to stick them on the grill. Fresh peas, broad beans, and
:27:16. > :27:18.I will go and pick some more. These are going directly on the grill in
:27:19. > :27:25.their pods, and they will kind of steam in there. We are determined to
:27:26. > :27:31.empty this garden. So how did you get your lucky break, your big
:27:32. > :27:36.break? I started in radio when I was 16, in Southampton where I'm from. I
:27:37. > :27:39.was really lucky, I just hassled a lot of people while I was still at
:27:40. > :27:43.school, it was something I have wanted to do since I can remember,
:27:44. > :27:51.seven Arnie Zolder used to bore my mum with pretend radio shows --
:27:52. > :27:55.seven or eight years old, I used to bore my mum with pretend radio
:27:56. > :28:02.shows. The DJs at the time were my heroes. I used to pretend to be on
:28:03. > :28:13.radio one, so imagine what it is like for my mum now! Tremendous. You
:28:14. > :28:17.stepped in while I was away! Little gem lettuce is going on, grill them
:28:18. > :28:24.as well. I love this kind of cooking, but you have to keep a
:28:25. > :28:28.close eye on what your doing. I am impressed that you can interview and
:28:29. > :28:34.cook. Amazing, isn't it? LAUGHTER
:28:35. > :28:44.And now I have forgotten what I was going to ask next! So you are doing
:28:45. > :28:48.this big concert in Hull? Yes, we just did Radio 1's big weekend in
:28:49. > :29:01.Hull, City of Culture this year, and I am hosting a concert called I Feel
:29:02. > :29:07.Love, it is celebrating 50 years of sexual freedom and being exactly who
:29:08. > :29:18.you want to be, it is part of Pride. I am hosting it with animatronic and
:29:19. > :29:27.Scissor Sisters. It is from Hull City Hall, and we have a load of
:29:28. > :29:39.artists, we have choirs, Will Young, Alison Moyet, a lot of people on the
:29:40. > :29:50.bill. And you have done some other TV for BBC Three? I do Eurovision
:29:51. > :29:53.every year with Mel Giedroyc, and that is good fun, you get to go to a
:29:54. > :30:00.city that you often wouldn't go to, maybe wouldn't be first on your
:30:01. > :30:06.list. I had never been to Baku in Azerbaijan before I did it, or Kiev,
:30:07. > :30:10.which was this year's. You know when you see Graham Norton on Saturday
:30:11. > :30:14.night, we do that for the semifinals. What a lot of people
:30:15. > :30:18.don't realise is there are two semifinals which go out before the
:30:19. > :30:23.final on Saturday, and we do those on BBC Four. That is where you get
:30:24. > :30:29.to see the really bad ones! LAUGHTER
:30:30. > :30:34.And then there is the Strictly thing which we don't really talk about any
:30:35. > :30:39.more. Let's talk about that! I wouldn't change it for the world.
:30:40. > :30:45.Generally I'm actually quite a shy person, so if you told me that I
:30:46. > :30:49.would manage to last six weeks on Strictly Come Dancing without
:30:50. > :30:54.actually managed to really dancers step, then that was good. It was
:30:55. > :30:58.quite a terrifying thing to do, I imagine. Eventually you have to
:30:59. > :31:00.admit to yourself that you are the comedy won that year. And then it
:31:01. > :31:19.flows. Can you not dance at all? No! It is all interest on YouTube.
:31:20. > :31:25.You know the dry ice they were pumping on the stage? I was
:31:26. > :31:32.convinced they were adding more to the stage to hide my feet. My poor
:31:33. > :31:38.dance partner, won the year after with someone else! Oh, you are
:31:39. > :31:44.dancing with someone else now?! But we had a system where we would start
:31:45. > :31:52.the dance and she was like, immaculate. And would be able to
:31:53. > :32:02.speak without showing it, left, left, and I still couldn't do it!
:32:03. > :32:09.Have you kept the dancing up? No. Not even a little bit? No.
:32:10. > :32:15.I think people expect that at parties, you will keep it going. At
:32:16. > :32:31.parties people will ask me to do the crab! I was dressed from head to tow
:32:32. > :32:39.toe in an outfit, and the movie weak was Under the Sea. I was wearing a
:32:40. > :32:47.gold outfit with a red face. I had then to do the tour and I dressed up
:32:48. > :32:54.in that outfit 31 times. Sometimes when you are sat outside a rainy
:32:55. > :33:00.Sheffield arena, about to do the dance in red trousers, a red top and
:33:01. > :33:05.a red face, you ask yourself what are you doing with your life. When
:33:06. > :33:10.the show comes back, and it will be on again soon it is odd as you feel
:33:11. > :33:17.you have been a part of it. And then there is a whole new group of people
:33:18. > :33:22.and you do feel a bit jailous, because it is such a great
:33:23. > :33:26.experience. You should do it if it comes your
:33:27. > :33:34.way. Well, it terrifies me! There is a
:33:35. > :33:40.reason! So, I have the prawns on the wooden plank, it takes on the
:33:41. > :33:42.flavours and the taste. We soaked the plank for 30 minutes in
:33:43. > :33:54.waterment Or if you want to be flash, cider.
:33:55. > :34:03.Cider sounds nice. It always sounds nice! Where do I get that? You can
:34:04. > :34:12.get them online. . What do I put in the search engine
:34:13. > :34:22.for that? Cedar wood! And these are... You are just picking
:34:23. > :34:29.anything! This is ouredible wall! And then the courgette has been
:34:30. > :34:37.stripped. That has been fried up.
:34:38. > :34:45.And there is the prawns with the salad.
:34:46. > :34:51.I am so glad I don't have to cook. I have been on a show similar to this
:34:52. > :34:57.before. They asked me to chop an onion. It didn't go well.
:34:58. > :35:04.Right, tuck in. I tell you what, this is a little bit of kale from
:35:05. > :35:08.the garden. Let me pick that over. A little bit of texture. There you go,
:35:09. > :35:11.try that into that. Thank you very much.
:35:12. > :35:18.So what will I be making for Scott at the end of the show?
:35:19. > :35:28.Go to the website right now. I wonder what it will be? How is it?
:35:29. > :35:31.Heaven. Got that smoky taste? It is
:35:32. > :35:35.I'll marinate chicken with garlic, yoghurt,
:35:36. > :35:38.I'll make a grilled pineapple and green bean chutney,
:35:39. > :35:41.and serve on a spiced souffle potato cake with a tahini dressing.
:35:42. > :35:46.And a load more of your hells ? cauliflower, couscous and lamb!
:35:47. > :35:49.I'll roll a loin of lamb in ground mushrooms and roast
:35:50. > :35:53.I'll grill and saute more mushrooms to make a sauce and then I'll serve
:35:54. > :35:58.with the roasted lamb along with a cauliflower couscous.
:35:59. > :36:00.And don't forget Scott's fate is down to you at home!
:36:01. > :36:04.And at the moment it's pretty close, so it's all to play for!
:36:05. > :36:10.You've still got around 25 minutes left, just head to the website.
:36:11. > :36:12.Time now to catch up with those Incredible Spicemen,
:36:13. > :36:15.Cyrus Todiwala and Tony Singh, they're up to something a bit
:36:16. > :37:08.cheesy today, making the ultimate midnight snack!
:37:09. > :37:17.Local cheddar maker John is keeping this fabulous tradition alive today.
:37:18. > :37:22.Why go to so much trouble to put them in a cave in a cave? It is
:37:23. > :37:27.really important for the cheese. As it is trying out ats it is maturing.
:37:28. > :37:31.Can we get a taste of this? Absolutely.
:37:32. > :37:37.Wow! Super. That texture is melting in your
:37:38. > :37:42.mouth! Honestly, I could eat a kilo of that stuff. How much to make that
:37:43. > :37:46.cheese? That would be ?500. Worth every penny. In Britain we produce
:37:47. > :37:52.some of the best cheeses in the world. For me, a good slice of
:37:53. > :38:02.cheese and toast is a simple pleasure but with a hint of green
:38:03. > :38:06.chilli it becomes exceptional! We are starting chef. Are you ready?
:38:07. > :38:11.OK. Bread, cheese, celebration. Chilli
:38:12. > :38:15.cheese toast. For this particular recipe, the key ingredients are the
:38:16. > :38:22.chillies. The chilli, sir! Chile is the
:38:23. > :38:27.world's most popular spice but we are wary of it in Britain. There are
:38:28. > :38:35.around 3,000 varieties, all of which vary in flavour and heat. Find one
:38:36. > :38:44.to suit. Use it like salt and your everyday food will be transformed.
:38:45. > :38:49.You have little ones like that... Bird's-eye chillies are fruity and
:38:50. > :38:55.hot. These are dynamites, Scotch bop
:38:56. > :38:58.eddies. Atom bombs. These have a fiery compound that
:38:59. > :39:03.give the chilli its kick. I'm going for that.
:39:04. > :39:08.Nice. Middle of the road. Serenade is a large mild chilli
:39:09. > :39:13.grown in the UK. A good all-rounder for a little bit of heat and lots of
:39:14. > :39:17.flavour. I'm chopping up two whole serenades.
:39:18. > :39:22.Leaving the seeds out? No, leave them out. When you put the seeds in
:39:23. > :39:27.to the sauce I want the oils to ooze out. The sauce is creamy, rich,
:39:28. > :39:33.flour, butter, beer. When things a lush, you have to lift the heat
:39:34. > :39:39.slightly to make it all come out. The creaminess suppresses the heat.
:39:40. > :39:43.The seeds and the membranes contain the chilli's heat and can be scraped
:39:44. > :39:49.out if you like it mild. But I want a bit of zing. So, now, to get
:39:50. > :39:57.cracking with the cheesy topping. In a blob of butter. 50 grams of
:39:58. > :40:03.melted butter and plain flour make the basic roux. Oh, very nice.
:40:04. > :40:10.Ale. 250 mls does the trick. When you add it into the roux, you add it
:40:11. > :40:18.fast, then you won't get lumps. Chef, how is the cheese? Lovely.
:40:19. > :40:29.Bring it here, so I can keep an eye on it! No, this bit is not nice! Use
:40:30. > :40:35.whatever cheese you like but for a balance, 100 grams of cheddar, 100
:40:36. > :40:42.grams of Caerphilly, and for a bite, 100 grams of blue.
:40:43. > :40:49.So, in with the cheddar and the star of the show, two chopped chillies.
:40:50. > :40:53.And then the secret ingredients, three egg yolks. Make sure that the
:40:54. > :40:59.sauce is not boiling or bobbling. If it is, you won't get a good texture.
:41:00. > :41:06.The one thing that I would add in the end but never cook it, is good
:41:07. > :41:13.old mustard piece. If you cook mustard, the heat, the
:41:14. > :41:19.punkency, the flame from our eyeballs and ears, will die! To go
:41:20. > :41:25.with the cheese on toast? A chutney, with a fresh coriander, and fresh
:41:26. > :41:34.tomatoes. This is so quick, so fresh, you don't even need a knife.
:41:35. > :41:39.Pick off the mint. Coriander, tear, sea salt, tomatoes in, and off you
:41:40. > :41:42.go. Spread the chilli cheese
:41:43. > :41:50.extravaganza generously on the toast and pop it under the grill until
:41:51. > :41:54.bubbling and golden! Then, all it needs is a dollop of chutney. Try
:41:55. > :42:00.that, chef. I'll have that piece, sir.
:42:01. > :42:06.And the middle bit... Lovely. Mmm.
:42:07. > :42:11.Very good. My midnight snack has been transformed. You are getting
:42:12. > :42:14.the cheeses, lovely. The mustard, the back pallet, and the chilli on
:42:15. > :42:21.the side. That is the best cheese on toast I have tasted. That is
:42:22. > :42:27.fabulous! That is what we call... Just gorgeous!
:42:28. > :42:31.Still to come on today's show - Nigella Lawson
:42:32. > :42:35.She's making a rather unusual dish of cocoa pasta with a dark
:42:36. > :42:38.And there's no omelette challenge today!
:42:39. > :42:40.Instead we're setting the chefs a barbecue sauce challenge!
:42:41. > :42:43.Can our chefs Andi and Neil turn up the HEAT in the competition
:42:44. > :42:46.when they MEAT head to head in the kitchen to make the perfect
:42:47. > :42:55.Let's hope the time doesn't KETCHUP on them ? The STEAKS
:42:56. > :43:05.And will Scott get his food heaven, spiced marinated chicken thighs
:43:06. > :43:07.and a grilled pineapple chutney or food hell, mushroom crusted loin
:43:08. > :43:11.The vote is still open, so go to the website now!
:43:12. > :43:36.Andi, what are we making? I'm making a seared marinated steak with smoked
:43:37. > :43:40.paprika alioli and blistered baby tomatoes.
:43:41. > :43:44.Why don't you start on the mayonnaise. I will chuck this under
:43:45. > :43:51.the grill. Get it on straightaway. Snrp you have been very busy.
:43:52. > :43:56.Really busy, Matt. Incredibly busy. I've opened a restaurant. Finished
:43:57. > :44:02.Great British Menu. I have been doing the kitchen Cabinet.
:44:03. > :44:06.Back up a bit. The new restaurant, first of all? Yes, the new
:44:07. > :44:12.restaurant. I am so happy. It looks beautiful.
:44:13. > :44:20.It is incredibly beautiful. Will I be able to get in there?
:44:21. > :44:27.Let's see how we go today. Is it free? Free?! Let's see. It so
:44:28. > :44:34.wonderful to finally have my own place. It really is my happy place.
:44:35. > :44:40.It is just a beautiful restaurant. My dear friend Debs k Armstrong
:44:41. > :44:45.designed it. She is not just a designer but an insleighs artist.
:44:46. > :44:49.She has a vision for things and has turned it into something beautiful.
:44:50. > :44:54.I love your garden. It is an oasis of loveliness. She
:44:55. > :45:00.created it from nothing, really. I went in one day, turned on the fairy
:45:01. > :45:05.lights, as it is fairy-lit in the back. And the whole thing lit up and
:45:06. > :45:17.I burst into tears. Really? A bit emotional? Well, I am
:45:18. > :45:22.hormonal. It does happen! So, I have lots of molasses, and cold rapeseed
:45:23. > :45:28.oil going into that. A little of this paprika. And that is the smoked
:45:29. > :45:33.paprika over there. You get inspiration from your
:45:34. > :45:38.cooking from your childhood travels? I live in East London, Hackney.
:45:39. > :45:41.There are so many different languages, cultures, a mix up of
:45:42. > :45:45.everybody. It is what I love about it. I am getting herbs from here.
:45:46. > :45:49.Every day there is another inspiration.
:45:50. > :45:54.I have had a whole molasses thing going on lately.
:45:55. > :45:58.Waves of favourites? Yes, and lots of different kinds there. Is carob,
:45:59. > :46:07.mulberry, all sorts of beautiful things to use. This is pomegranate.
:46:08. > :46:15.What are you picking now? I am picking violas and thyme.
:46:16. > :46:24.Don't take too much! It is my cook! It is all about the air time! Don't
:46:25. > :46:29.start with me, and so with have the thyme and the oregano.
:46:30. > :46:33.So I think we live in such an incredible country, people from all
:46:34. > :46:42.over the world doing amazing things. I find that really inspiring.
:46:43. > :46:52.There is so much talk at the moment about what keeps us apart, food is a
:46:53. > :46:56.really lovely way to ameliorate for that nastiness. And in terms of your
:46:57. > :47:02.other television, great British menu? That has just finished. And
:47:03. > :47:10.how did you enjoy that? It is pretty highbrow stuff, it absolutely was
:47:11. > :47:16.the best time. I did it years ago, and Neil, you have done it, series
:47:17. > :47:22.nine. I'd think I got any further venue, and we doing all right! Some
:47:23. > :47:27.of the food, I wouldn't know where to begin, it has gone crazy. They
:47:28. > :47:33.are extraordinary, it is awe-inspiring, not just because of
:47:34. > :47:38.the talent and creativity, but their kitchen, that kitchen is hot. I
:47:39. > :47:41.remember doing puff pastry in there. Yes, and we are following them
:47:42. > :47:47.around with cameras asking them annoying questions, so the fact that
:47:48. > :47:51.they managed to create the stuff they do. That is very kind of you.
:47:52. > :47:55.The fact that they managed to create all that stuff whilst all those
:47:56. > :48:02.other things are going on and hold their nerve, it is miraculous. I
:48:03. > :48:06.remember it very well. How far did you get? I didn't get to the
:48:07. > :48:13.judging, so I wouldn't have seen you. I am new, darling. Are these
:48:14. > :48:16.all right? I will leave those there. They are quite hot, but they are
:48:17. > :48:21.lovely. We will make a little salad with those with the VAIO and
:48:22. > :48:32.flowers. And don't forget the lemon in the mayonnaise like you did in
:48:33. > :48:50.rehearsals. -- the viola flowers. Can we get Ed? We need the fire. He
:48:51. > :49:01.trained with Bear Grylls! Is this a Bear Grylls trick? He does actually
:49:02. > :49:03.look like him a bit. A younger, better looking version.
:49:04. > :49:15.CHEERING As you were. We need a little bit of
:49:16. > :49:22.colour on the other side. Tab Matt Tootle,
:49:23. > :49:33.Andi, you also do a bit of DJ in, don't you? I know how to pick tunes
:49:34. > :49:38.and what good music is. I am not very good at the mixing. I just put
:49:39. > :49:44.the tunes on next to each other. Do you mix? Do you beat much? Talking
:49:45. > :49:49.in between, that is the same. So is there a horrible pause between your
:49:50. > :49:58.records? I know how to get them to join up. And do you call them
:49:59. > :50:05.records or discs? I am DJ in on the 29th of July for another LGBT event
:50:06. > :50:10.at Hackney town Hall that my amazing friend Lyle is doing. It is a
:50:11. > :50:16.massive fashion and music gorgeous event, and me and my daughter I DJ
:50:17. > :50:31.together. How long is your set? Stop it. It is about and are half.
:50:32. > :50:43.Really? Let's get this out there. We have smoked paprika here. This is
:50:44. > :50:52.gorgeous, it brings all the sweetness, they are all sticky and
:50:53. > :51:00.delicious. Let's get some of the flowers. If you would like to try
:51:01. > :51:04.any of the recipes from today, then visit the website.
:51:05. > :51:07.And there's still time for you to vote on the website
:51:08. > :51:27.That is amazing. It is just a nice way to elevate stake, it can be a
:51:28. > :51:37.bit boring. I think bad state, maybe. Don't argue with me, Matt.
:51:38. > :51:46.This is your slot! One more Spoon, we will get the mayonnaise onto
:51:47. > :52:02.there. Thank you. Lovely, and a little bit of this. So that was
:52:03. > :52:14.pomegranate, molasses... ? Cumin, pomegranate,
:52:15. > :52:22.thyme. APPLAUSE
:52:23. > :52:41.Right, let's grab someone in. I like your shoes. Thank you, they are new.
:52:42. > :52:45.I even match the napkins! But wasn't deliberate. And this took no time at
:52:46. > :52:53.all. It is a quick, lovely thing to do. It rings the changes a little
:52:54. > :53:03.bit. Always the fat, crispy fat is where it's at. So what wine have we
:53:04. > :53:06.got? We have a rioja, I was thinking, lovely steak, might go
:53:07. > :53:13.really well, but it was all about the marinade, the sweetness.
:53:14. > :53:25.This is from 2014, seven quid, great value. It is big, but for a steak,
:53:26. > :53:30.you need some structure. It has a little sweet spice to it. It is
:53:31. > :53:36.gorgeous, the depth with the sour pomegranates works well. I don't
:53:37. > :53:44.think I have ever had steak like that ever. Very good value. What do
:53:45. > :53:53.the audience think? There is a collective now!
:53:54. > :54:02.And how is it? How is it going down? So far so good. Liquid velvet, love
:54:03. > :54:03.that! The Hairy Bikers have been
:54:04. > :54:06.in this garden all week, so it seemed a shame not to have
:54:07. > :54:09.them in this show too! Here they are making a classic
:54:10. > :54:11.butter potato pie with mushroom gravy ? not one for you,
:54:12. > :54:25.Scott! It's a Best Of British classic -
:54:26. > :54:28.it's a butter potato pie. Traditionally they were served
:54:29. > :54:35.in Lancashire and eaten on a Friday. If you didn't have fish,
:54:36. > :54:38.being a Catholic you could still have your meat-free Friday,
:54:39. > :54:40.and thus the butter potato We're going to do a mushroom gravy
:54:41. > :54:45.which is brilliant with this, We're going to do these
:54:46. > :54:55.in five-millimetre slices. Meanwhile, I'm going to think
:54:56. > :54:57.ahead to the gravy. I'm going to soak some dried
:54:58. > :55:12.mushrooms in vegetable stock. For your stock, either add a couple
:55:13. > :55:17.of teaspoons of bouillon, or one vegetable stock cube
:55:18. > :55:19.to half a pint of water. Pour that over
:55:20. > :55:22.a little pan of dried mushrooms. These are just the ordinary ones
:55:23. > :55:24.you get from the supermarket, Take one onion, slice it finely
:55:25. > :55:29.and saute it in butter and oil until it's unctuous,
:55:30. > :55:31.golden and brown. Now, put these potatoes in boiling
:55:32. > :55:33.water and cook until tender, which should be about four
:55:34. > :55:36.to five minutes. Take some butter, put that
:55:37. > :55:39.in a pan and add some oil. A little toaty toat
:55:40. > :55:45.of salt, Mr Myres? Just as your uber tubers soften,
:55:46. > :55:53.drain and cool under a tap to stop Cooking completion
:55:54. > :55:57.will occur when the pie You know, we're just
:55:58. > :56:16.going to do a cheesy pastry. This is an appliance-assisted really
:56:17. > :56:18.quick, tasty pastry. Simply
:56:19. > :56:21.whiz up 50 grams of grated cheddar cheese and 170 grams of butter
:56:22. > :56:26.with 350 grams of plain flour. And blend away until it resembles
:56:27. > :56:34.something akin to fine breadcrumbs. Now beat an egg with a tablespoon
:56:35. > :56:39.of water. Gently add until your
:56:40. > :56:41.mixture begins to form Go a bit steady, because
:56:42. > :56:44.some eggs are bigger than others, and you may end up
:56:45. > :56:47.with your pastry being too soft. I used to do impressions of kitchen
:56:48. > :56:55.appliances, you know. Thankfully, ladies and gents,
:56:56. > :57:09.we're done with the appliances Using hands, we knead
:57:10. > :57:16.the pastry into a ball, putting a third to one
:57:17. > :57:18.side to use as a lid. Roll out the rest, remembering
:57:19. > :57:24.to turn it regularly. Place your pastry over
:57:25. > :57:42.your pin, like so. ..then just press it quite firmly
:57:43. > :57:45.into there and leave the edge over hanging,
:57:46. > :57:48.because we'll deal with that later. Prick your base and press
:57:49. > :57:50.out the air bubbles. What we do, take our now
:57:51. > :58:03.cool potatoes and just More butter, and now
:58:04. > :58:31.the rest of the onions. Then finish off with
:58:32. > :58:49.the rest of the potato. Tell you what, mate,
:58:50. > :58:53.it looks like blackbirds are going to fly out of that
:58:54. > :58:55.pie any minute. 'We'll trim off this extra pastry.'
:58:56. > :58:57.HUSKILY: It's all yours. 'And hand over to Si,
:58:58. > :59:01.and he can do his thing.' Stick two air holes in the lid
:59:02. > :59:05.to allow the steam to escape. Finally, an eggy wash to glaze,
:59:06. > :59:08.and our picture-perfect potato pie Oven, 180 degrees
:59:09. > :59:16.for about 40 minutes. On a hot oven tray, which will mean
:59:17. > :59:20.we'll get a crispy bottom. We'll saute these fresh mushrooms
:59:21. > :59:33.in butter and olive oil Drain and chop our
:59:34. > :59:44.rehydrated mushrooms. Gradually add the
:59:45. > :59:47.liquid to the gravy. thick, we don't want it too thin
:59:48. > :59:51.either, do we? No, just needs to be...of
:59:52. > :59:54.gravy consistency. If you're fancy, add
:59:55. > :00:03.some chopped chives. What a wonderful
:00:04. > :00:19.midweek family meal. It's a pie that's not short
:00:20. > :00:27.on filling, and think, that pastry is cheesy
:00:28. > :00:34.and yummy and unctuous. And I think it has made,
:00:35. > :00:58.genuinely, the potato the main event in what really
:00:59. > :01:00.is an old English classic. Thanks Si and Dave ? loved
:01:01. > :01:14.watching you all week! The heaven and hell
:01:15. > :01:18.vote is now closed. We'll reveal what you've chosen
:01:19. > :01:22.at the end of the show. Olly, are you standing by? I am.
:01:23. > :01:36.questions from our audience! Olly, are you standing by? I am.
:01:37. > :01:40.Ben, what is your question? We have a lemon tree in the garden, we have
:01:41. > :01:47.not managed to kill it, which is great. We would like recipes for
:01:48. > :01:59.lemons, especially for the barbecue. Wow! Where do you live? Bookham!
:02:00. > :02:08.Wow! Nice. He absolutely loves his lemon tree.
:02:09. > :02:15.Have you got a name for it? Dave! So, what would you do, Neil? I saw
:02:16. > :02:20.somebody made a lemonade. So sticking the lemons with the peel,
:02:21. > :02:25.sugar, soda water. Lovely. And grilled lemon with meat or fish?
:02:26. > :02:31.Absolutely. Use it as a dressing. Make it up with lemme owned oil I
:02:32. > :02:42.havive oil. And make a syrup.
:02:43. > :02:47.Yeah, or Limoncello! Right, another question? I grow a lot of
:02:48. > :02:54.vegetables, what would you most like to cook from this garden? The
:02:55. > :03:01.kohlrabi looks beautiful. The purple, alien looking thing.
:03:02. > :03:07.That is amazing. Shave it, roast it, slice it, raw. That is a favourite.
:03:08. > :03:14.It is a forgotten vegetable. I don't know why.
:03:15. > :03:21.Andi, what about you? There is quinoa over there growing. I feel it
:03:22. > :03:27.is much maligned. I really like it. You can make lots of beautiful
:03:28. > :03:34.salads with lemon, dill, thyme, lots of things running through it. And
:03:35. > :03:40.the mull berries look amazing. I'm going to use them! Hello, I would
:03:41. > :03:46.love tips on cooking crispy pork belly. Any recipe ideas or how to
:03:47. > :03:54.get it crispy? Put it in water. Bring up to the boil. 15 minutes
:03:55. > :04:00.boiling in water to soften the skin. Then leave it in the fridge
:04:01. > :04:04.overnight to dry out. Then roast in a very hot oven. And inside it will
:04:05. > :04:10.not overcook. Would you put anything on the top of
:04:11. > :04:22.the crackling to make it crispy? No, don't need to do anything with it.
:04:23. > :04:30.And serve it with gooseberries as a compote! I would like inspiration
:04:31. > :04:35.for cooking chard? Oil in a pan, sliced garlic, roast it off. Stick
:04:36. > :04:41.the chard in. Cutting the stalks to little bit. Toss it around with a
:04:42. > :04:48.little sesame oil, and soy sauce. Beautiful.
:04:49. > :04:50.I made a chard gratin. A quiche mix, it cooks slowly it is very nice.
:04:51. > :04:53.Is that OK? Happy days. Time now for one
:04:54. > :04:56.of our foodie films. This week, we sent chef
:04:57. > :04:58.Rosie Birkett to explore the world of urban honey production
:04:59. > :05:16.at Bermondsey Street Bees! honey are consumed in the UK each
:05:17. > :05:20.year. As I love using it in my cooking, want to learn more about
:05:21. > :05:25.the fantastic product. So I have come to meet a bee-keeper but his
:05:26. > :05:30.hives are not in a field, they are in the middle of London.
:05:31. > :05:37.Hi, Dale. Good to meet you. You too! We are in sunny Bermondsey,
:05:38. > :05:43.what is it like beekeeping in the capital? It is exciting. You have to
:05:44. > :05:48.know your bees. You want to know that you are looking after the food,
:05:49. > :05:54.the health and the bees. So we are foraging for them. We beast their
:05:55. > :05:58.food to ensure their health and happiness.
:05:59. > :06:02.Well, Rosie, welcome to the rooftop hives in Bermondsey.
:06:03. > :06:07.This is amazing. Where are the hives? Four here on this side and
:06:08. > :06:12.four on that side. You are in the middle of the city up
:06:13. > :06:16.on the roofs? It is ideal. The bees don't worry about the noise and the
:06:17. > :06:20.bustle of the city. They have space, so they can go about their business
:06:21. > :06:24.of being bees. Is the honey in the City different
:06:25. > :06:29.in flavour to the countryside honey? The country honey has a lovely mono
:06:30. > :06:33.floral flavours, whereas London honey, from the variety of foraged
:06:34. > :06:45.sources and the length of the season, as London is warmer, so the
:06:46. > :06:51.complexity, depth of flavour is more involved, where as the countryside
:06:52. > :07:00.honeys lack. You are looking right on song with the bees.
:07:01. > :07:02.Bang on trend! So, how about that? That's live bees, doing what bees
:07:03. > :07:10.do. So coal. And there she is, the queen
:07:11. > :07:20.bee. With an incredible iridescent blue dot on her back? -- so cool!
:07:21. > :07:25.OK, Dale. This is the moment I've been waiting for all day. To get to
:07:26. > :07:28.taste the incredible honey we have just extracted. That is absolutely
:07:29. > :07:34.delicious. There is so much flavour going on in there. Aside from the
:07:35. > :07:39.sweetness, I'm getting herbaceous lingering flavours. Really, really
:07:40. > :07:44.beautiful. Right, we have seen how important it is to properly look
:07:45. > :07:49.after our bees. They have put so much hard work into the honey, so I
:07:50. > :07:57.have! I hope you enjoyed it as much as we have! Let's hear it for the
:07:58. > :08:02.beautiful bees. I'm a bee-keeper myself. I think
:08:03. > :08:06.that they do a great job of pollinating fruit and vegetable,
:08:07. > :08:10.gathering all of the most delicious things in the world and making honey
:08:11. > :08:15.in excess. We served it to our lovely audience. How did it go down?
:08:16. > :08:20.Lovely. Tasty. On top of the goat's cheese as well?
:08:21. > :08:25.Yes, very nice. A delicious combination. Am I right
:08:26. > :08:29.in saying I have a former bee-keeper? That's right.
:08:30. > :08:35.Why should we get behind the bees? We need them for the honey and for
:08:36. > :08:39.the pollination of crops in our garden and everything else. They
:08:40. > :08:43.really keep things going. And for me, all of the plants are
:08:44. > :08:52.designed to be food for the bees. They do a wonderful job and make
:08:53. > :08:56.your garden look beautiful! There is lovely lavender, the carnations, the
:08:57. > :09:02.holly hocks, the bee is the emblem of summer.
:09:03. > :09:07.Right, every to you, Matt. Olly Smith is a general all-rounder.
:09:08. > :09:15.Scott, you have the Radio 1 show. We are doing it in the afternoon. It
:09:16. > :09:23.is called... Bangers. I pick a song I believe to be a banger. So does
:09:24. > :09:29.Chris and then a listener comes on and gets to pick their favourite.
:09:30. > :09:33.So, we have something similar. A competition to make a sauce to go
:09:34. > :09:37.with the bangers. What a terrible job this is!
:09:38. > :09:40.We'd like you both to make the best barbecue sauce,
:09:41. > :09:43.choosing from the ingredients in front of you and from anywhere
:09:44. > :09:46.around the garden in one minute and Scott will dip in his banger
:09:47. > :09:48.from the barbecue to judge which one is the best!
:09:49. > :10:17.OK, Andi, what do we have? We have a chipotle mulberry, with a little
:10:18. > :10:25.chilli, and smoked jalepno. Neil, what do you have? Mint,
:10:26. > :10:40.coriander, garlic, cumin. 15 seconds... Oh!
:10:41. > :10:51.10, 9, 8, 7, 6, 5, 4, 3, 2, 1! Right, are you ready?! Scott, take
:10:52. > :10:55.your banger. Dip your banger in. Which sauce do
:10:56. > :10:58.you prefer? You will need more than that.
:10:59. > :11:06.Get a proper lug of it. Get it in there.
:11:07. > :11:17.Mmm! Is that a bit pushy?! That's not like you! I know. I know! You've
:11:18. > :11:20.done a bit of acting, haven't you? If you count one line in the Bill,
:11:21. > :11:35.yes. Oh! How is that? It is quite
:11:36. > :11:37.unattractive to watch. Sorry, I'm afraid, it is Andi.
:11:38. > :11:45.Not that I was being competitive! So So will Scott get his food heaven,
:11:46. > :11:48.spiced marinated chicken thighs and a grilled pineapple chutney
:11:49. > :11:51.or food hell, mushroom crusted loin We'll find what you at home voted
:11:52. > :11:56.for after Nigella Lawson treats us to an intriguing dish made
:11:57. > :11:58.with cocoa pasta and Although I get a lot of cheer
:11:59. > :12:28.and ideas from being surrounded by food, there is a particular warm
:12:29. > :12:31.glow that comes upon me when I'm Now, Italians will tell you that,
:12:32. > :12:35.you know, there is a particular pasta shape for a particular sauce
:12:36. > :12:38.and, of course, they're right, but I am something of an impulse
:12:39. > :12:41.buyer and I do buy pasta shapes that I fear I will never cook
:12:42. > :12:44.but I need to have them here. Now, I feel really these should be
:12:45. > :12:51.in a cathedral in Italy rather than in my larder but here they are,
:12:52. > :12:55.and here I fear they'll stay. They look like fairground ribbons,
:12:56. > :13:04.but now I can't take them out of their packet because they look
:13:05. > :13:09.so pretty here. But I do have a few passionate
:13:10. > :13:11.purchases that I actually cook. They're so cute and I
:13:12. > :13:25.normally hate cute. I mean, you could put them in soup
:13:26. > :13:29.and I think that's what Italians do. But I make mini macaroni cheeses
:13:30. > :13:31.in individual portions. Now, this egg pasta that's dried
:13:32. > :13:39.is so useful if you have fractious children to feed,
:13:40. > :13:42.because it takes about A bit of butter, some grated
:13:43. > :13:47.cheese - everyone's happy. But right now I'm after
:13:48. > :13:55.these dark beauties. I haven't got into the nether
:13:56. > :14:00.reaches of wholemeal here. The reason these fusilli are dark
:14:01. > :14:08.is because they're made with cocoa. You know there are days when you get
:14:09. > :14:12.back from work and you can't make up your mind whether you need
:14:13. > :14:14.chocolate for supper or pasta? This is chocolate pasta with a dark
:14:15. > :14:32.butterscotch and pecan sauce. Now, actually this is a pudding
:14:33. > :14:40.pasta, but I still want the salt because when there's sweet I love
:14:41. > :14:45.a salty edge. When I say "toast", I don't
:14:46. > :14:55.need them to colour. I just want to get a bit of heat
:14:56. > :14:58.under them until their And I am fully aware that
:14:59. > :15:02.pudding pasta sounds and is inauthentically Italian,
:15:03. > :15:08.but in my defence, m'lud, the inspiration and indeed
:15:09. > :15:12.the recipe for this comes from Anna Del Conte,
:15:13. > :15:14.who is THE most distinguished So I'm going to tip these pecans out
:15:15. > :15:24.and carry on with the butterscotch It's a very easy sauce to make,
:15:25. > :15:46.which is good because the days you need to eat this are the days
:15:47. > :15:49.you don't have the energy to do This really needs just to bubble up
:15:50. > :16:02.and, as you can see now, Into that I'm going
:16:03. > :16:14.to pour some cream. That's what turns it really,
:16:15. > :16:16.I suppose, from toffee This can bubble up
:16:17. > :16:36.while I test the pasta. Now, the pasta goes straight
:16:37. > :17:00.into the pan of sauce. This is instant gratification
:17:01. > :17:13.of a very profound kind. There are times when you just need
:17:14. > :17:30.to dive into the dolce. Thanks, Nigella that
:17:31. > :18:05.looked delicious! Right, time to find out
:18:06. > :18:23.whether Scott is getting his food Chicken, pineapple, all those
:18:24. > :18:28.things. And the hell, as cos, cauliflower, you hate those. What
:18:29. > :18:34.you you got? Judging by what has happened on the radio this week, I
:18:35. > :18:42.think hell. Well, it has been surprisingly close. One went 56%,
:18:43. > :18:52.and one went 44%. Only more ideas? I'm still saying hell. You are
:18:53. > :18:56.right! But it was close. I was expecting it to be a complete
:18:57. > :19:04.whitewash. So, there you go. Right, let's get on with this.
:19:05. > :19:07.If you could blitz down those mushrooms, break down the
:19:08. > :19:26.cauliflower. I tell you what I need you to do. If
:19:27. > :19:29.you put the cauliflower in there, and then we will put that over the
:19:30. > :19:39.bowl and cling film it, and that Will Stevens. Is there one of these
:19:40. > :19:43.ingredients that you particularly think is not acceptable?
:19:44. > :19:52.Cauliflower, because it looks like a brain. It really put me off as a
:19:53. > :19:58.child. Even if you smothered it in cheese? Cauliflower cheese!
:19:59. > :20:07.Cauliflower all the cheese! I know it is still in there. What about
:20:08. > :20:11.with butter? Seeing as he is not here, let's make you feel more
:20:12. > :20:20.welcome. Chris, your co-presenter, he is pivotal in your show? He is
:20:21. > :20:31.the stunt guy, and we are actually friends, we have been friends for a
:20:32. > :20:39.long time. Before the radio? Yes, I am from Southampton, he was on radio
:20:40. > :20:44.there, and I was DJ a lot at University, and I thought, he's got
:20:45. > :20:47.something good, and we became mates. He does suffer at my expense
:20:48. > :20:57.sometimes, but it is all part of the job. Is he the fall guy? Sometimes,
:20:58. > :21:03.but often like in this situation, he gets fully involved. Your radio
:21:04. > :21:12.show, Sony award-winning. And you do some cracking segments? Thank you
:21:13. > :21:17.very much. The one to love was 24 years. That was the one Chris used
:21:18. > :21:27.to love. He thought you had to sit at the tap end of the bar. The Bath.
:21:28. > :21:36.For 24 years. How come nobody told him? He had his head up against the
:21:37. > :21:43.taps all his life, until someone rang in and said, it is the other
:21:44. > :21:49.way around. Nobody had told him! Including you? Bath is a solitary
:21:50. > :21:58.thing. Genuinely nobody is there to tell you you are doing it wrong. And
:21:59. > :22:04.I like innuendo bingo. Would you like to go on? Yes, I would. My
:22:05. > :22:11.15-year-old daughter thinks it is the best thing in the world. People
:22:12. > :22:19.spit water over each other when they hear rude clips. It sounds amazing.
:22:20. > :22:28.It's hilarious. It is so basic, so juvenile, but it is hilarious. Back
:22:29. > :22:36.to the food. We blitzed up the mushrooms, and I rolled the lamb in
:22:37. > :22:40.those mushroom crumbs. Then they get wrapped and chilled so that they
:22:41. > :22:43.firm up, we did that earlier, then they go into the wood oven to cook
:22:44. > :23:03.for a couple of minutes, five minutes or so. Neil is so saute the
:23:04. > :23:06.mushrooms with a little bit of rosemary, some cream, bring that
:23:07. > :23:16.down by about two thirds and add some soy sauce and red wine vinegar
:23:17. > :23:29.for a bit of acidity. So here is my to steam over here. So what is it
:23:30. > :23:39.about couscous you don't like? The texture, so cauliflower couscous is
:23:40. > :23:44.a definite no-no. So you don't like quinoa or anything like that? It
:23:45. > :23:53.wasn't part of your diet in Southampton(!) Does it sometimes
:23:54. > :23:58.happen that people's hell isn't that bad. Totally. If you have food that
:23:59. > :24:05.is cooked by good chefs... LAUGHTER
:24:06. > :24:10.I didn't mean it like that. We are surrounded by chefs! Now add
:24:11. > :24:15.some red wine vinegar and soy sauce, and bring that down until it is a
:24:16. > :24:24.little bit sticky. Yes, your hell can still be tasty if it is cooked
:24:25. > :24:30.well. The lamb is going on nicely. Would you ever attempt this dish?
:24:31. > :24:39.No, can't cook. It's easy! You just need three chefs! Standard Saturday
:24:40. > :24:46.afternoon behaviour. Is a Saturday afternoon? It is so early, I have no
:24:47. > :24:52.idea what time it is. This has been lovely. It has been very lovely,
:24:53. > :24:56.yes. This is nice, being out here. I am loving it, the sun is out, the
:24:57. > :25:02.food has been amazing. CHEERING
:25:03. > :25:15.We are going to need some wine. Again.
:25:16. > :25:23.You have had it? I'm out of a job! Lashings of wine. The wine has
:25:24. > :25:29.already been given to the audience. They liked it. In here, some soaked
:25:30. > :25:37.raisins, pine nuts and green olives just to make it a little more
:25:38. > :25:43.interesting. If it looks a little sticky, just add some water. And
:25:44. > :25:48.then in with the parsley. I think my lamb is...
:25:49. > :26:01.Let's let that relax. I like this. We are outside, the wine... I think
:26:02. > :26:05.you will be pleasantly surprised. It doesn't look like half of the
:26:06. > :26:12.ingredients. About half the battle, you can trick your mind.
:26:13. > :26:26.Cheers! We're not done yet! We are just pouring the wine! How was your
:26:27. > :26:30.day, all right? CHEERING
:26:31. > :26:39.All right. They have already had their wine! Scott, have you got your
:26:40. > :26:54.wine? He was in charge of the wine! So what have we got here?
:26:55. > :27:05.This is Pierres Costieres de Nimes, it is ?5.99, and for wine of this
:27:06. > :27:09.quality, it is really good. He has done amazing bargain wines this
:27:10. > :27:12.week, brilliant. I have always believed that wine shouldn't cost a
:27:13. > :27:17.fortune to be great, it should be something to be enjoyed with great
:27:18. > :27:24.friends and great food. It was me to be enjoyed. Look at these mushrooms!
:27:25. > :27:32.We are here with you to support you. Are you feeling tense? Yes. Why? You
:27:33. > :27:47.might want to talk to someone about this. Scott, here is your hell. We
:27:48. > :27:51.have got mushroom crusted Lamb, cauliflower couscous and those
:27:52. > :27:58.mushrooms which you hate so much. It does actually look really good.
:27:59. > :28:02.Tucked in. Is that really your hell? I think you should get a little bit
:28:03. > :28:12.of everything. I am going to go mushrooms first because... That lamb
:28:13. > :28:19.is really good. The taste of it is good, though. The texture and you
:28:20. > :28:29.bite it, it is juicy. But the taste of it, fantastic. Is it still hell?
:28:30. > :28:37.The cauliflower? No. Get some lamb and do it all together. Give him
:28:38. > :28:41.someone into wash it down. Good. So the lamb and the mushrooms. Are you
:28:42. > :28:44.glad you came? I've had a great day. Well, that's all from us today
:28:45. > :28:47.from our special Saturday Kitchen Thanks to our fantastic guests,
:28:48. > :28:50.Neil Rankin, Andi Oliver, All the recipes from the show
:28:51. > :28:54.are on the website: Donal Skehan is back next week
:28:55. > :28:58.in the regular kitchen. And don't forget Best Bites tomorrow
:28:59. > :29:00.morning with me at 10am MAN: What makes you two make
:29:01. > :29:09.different from each other?