08/07/2017 Saturday Kitchen

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Matt Tebbutt is live from the RHS Hampton Court Palace Flower Show and is joined by guest Scott Mills and chefs Neil Rankin and Andi Oliver who will be cooking in an edible garden.

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The sun is shining and we're literally "fired up"!


I'm Matt Tebbutt and this is Saturday Kitchen LIVE!


Welcome to the Saturday Kitchen garden Live from the RHS


With me top chefs Neil Rankin and Andi Oliver,


Neil, tell us what are you're cooking today.


You have not been here before. You will enjoy it. Have a nice time, I


promise you. What are you cooking? I am cooking a


twice-cooked chicken with chipotle and miso.


Andi Oliver. I have not seen you for a while? Since Christmas.


Yes. Yes, a safe distance! What are you making? I'm making a seared


marinated steak with smoked paprika alioli and blistered baby tomatoes.


Very nice. Sound good? All awe yeah! Good.


We also have the fantastic Olly Smith with us. Lots of good wines.


Yes, all of the wines to go with the fragrant food and the garden around


And we've got some fantastic films from some of the BBC's biggest


food stars: Rick Stein, The Incredible Spice Men,


Our special guest today has been entertaining us


on the radio for over 18 years, and he's still 'cool' enough


I'm a little excited. Your show is the last show I listened to on Radio


1. So I'm still clinging on in there.


I'm too old for Radio 1. But we are the same age! So holding on! I've


been listening to your show all week. Talking about Saturday


Kitchen. You have been getting some stick? Yes, I have been looking at


Twitter, all it is snake eemojis. The guy that does the show with me


is Chris Stark. This is his dream to be on the show. This is the one


weekend he is away filming in the Arctic Circle and he can't be here.


He thinks that I planned this on purpose as I forgot to tell him I


was on the show. And to be honest, Chris, we didn't


ask you but we asked Scott. So they have changed the jingles on


the show to Snake Mills. I really don't feel like I should be here!


Well, you are here. So tell us about your food heaven and hell.


I chicken but I stretch to putting it in a bag and steaming it to


death. But I know you can do something amazing with that today.


That's my heaven. For food hell, cauliflower makes me feel weird


inside and mushrooms, what's the point? It is just water. And I'm not


really a massive fan of lamb. So, they are the food heavens and


hells. Yes.


For your food heaven I'm going to make you spiced chicken thighs!


I'll marinate chicken with garlic, yoghurt,


I'll make a grilled pineapple and green bean chutney,


and serve on a spicy souffle potato cake with a tahini dressing.


It's delicious. Lots of herbs from the garden. We are going to make the


most of it. The Hairy Bikers have been here all week, so now we can


run around and destroy it! Lovely. And a load more of your hells


all together ? cauliflower, I'll roll a loin of lamb


in ground mushrooms and roast I'll grill and saute more mushrooms


to make a sauce and then I'll serve with the roasted lamb along


with a cauliflower couscous You don't like couscous. So, there


you go. When you do that it sounds fine but


all of it together. That is definitely hell! A collection of


But you'll have to wait until the end of the show to find


And don't forget you at home will decide Scott's fate!


The vote is open right now for you choose his heaven or hell!


Head to the Saturday Kitchen website today. And get in touch using the


social media. #saturdaykitchen if you have any


questions for us. So, what are we cooking? This is for


the chicken. So we are going slow cook this. So


use this diffuser or here in the oven near the eye.


When you are cooking something at a hot temperature, you are possible to


overcook it and it is hard to tell if some of it is cooked or uncooked.


So this way, you cook it for longer, then cool it down.


It will be lovely. OK.


So, let's get this going. Let's get some Thai rice.


This chicken is cooked at 120 degrees. It is nicely cooked. Now it


has been chilled down. So you cannot overcook it at that


temperature, 120 degrees? No, eve finance you leave it in for an extra


20 minutes. It gives it time to cook it properly.


How did you get into food, you have a physics degree? I was a sound


engineer, then I did a physics degree.


Did you not like either? At school when they ask you what to do, I just


did that. Then, I saw that halfway through the


degree, I thought this was wrong. I retrained to do a course. It was


not far from here in Woking. I worked for a few people. I did a lot


of classical stuff. The fine dining Michelin route and then I ended up


cooking the meat over fire. So classically French trained but


the barbecue came out on top? Barbecuing has exploded in this


country? It was the right timing. But I don't think anyone was doing


what I was doing with technique or elevated ingredients. That is what


it is now. We are using the same techniques but we are using good


quality meats, good vegetables, the same as the Michelin guys but not


charging as much. There is skill to barbecue, you can


use it as a heat source, there are frying pans on the barbecue, cooking


on the coals. There is a frying pan, or there is


an oven but with the barbecue you get the smoke flavour. There is more


flavour and fun. Do you think that marinades, are they crucial? I don't


marinade anything. Really? I marinade afterwards. If


you put something on a steak. You are going to marinade something!


Afterwards! But it is sugary, sweet. The Chinese stuff, the red stuff. I


have no idea what is in it! It is delicious! Full of E numbers.


It is all over the grill, your hands, it is not so good.


You have a great restaurant in London, called Temper, is that going


well? We have a huge restaurant, we have cooked the food on the grills,


and you eat at a large table and eat together.


So, coriander, you keep this rough? Yes, everything rough. I don't like


to chop things too much. I like texture.


So, what about the food with the drinks? Well, with the tacos we have


mescal, it is a very interesting drink. It is like the Isla whisky of


the Tequila world. Everything we cook is artisan, using great


producers it goes hand in hand with the food in the restaurant and it is


fun. The second drink we use is gin. There are lots of guys in Britain,


in Europe, making interesting stuff. It is something interesting to work


with. It is something that the guys work with, the barmen, we are doing


lots of G Ts. Things like that. Have you come up with anything other


than tonic water? There are lots of things that we use with the drinks


with the spices and the arrow mats. I don't do traditional. I don't try


to be authentic with anything! I'm not authentic!


What do you think of the idea of that What about the wines? The idea


of gin with the curries is spot on. I think it's the work of a genius.


I can't wait to taste it. What about gas barbecue, is that a


cardinal sin? I don't mind the gas barbecues at all.


You are not snobby. No! The only trouble with gas is


when you have a hob on and you have the gas knob, you want a temperature


on it, it is difficult to get the perfect temperature. So you tend to


burn things or not cook them enough. With the charcoal, you can move


things around and take it away, add it. It is better for us.


When I have a barbecue, I stack it up with the wood and the coals, you


get the look. How long do you have before this dies? It depends on the


charcoal and the air. If there is a lot of air going into


it, it could die quickly. So it's a lot of work for 20


minutes? You can get composite stuff. If you get the restaurant


quality stuff. It is all good. It doesn't sound sexy?! It doesn't.


And don't forget you at home can vote for what Scott Mills will face


at the end of the show, just head to our website now.


Can you grab some leaves from the garden.


I think that lady will not shout at you.


We can do whatever want with this garden. Amazing. Are you doing


barbecue curry things? Yes, we are doing it all. We are doing whole


chickens, goat. A lot of goat stuff. We are big believers in goat being


the next big thing. Scott has a gas barbecue, is he fine


with that? Fine. If you barbecue once in a while, the gas barbecues


are great. For the slow cooking you need something with charcoal or it


will not work. Or these are great. But I don't have garden, so... So,


you can make a right mess here in the garden! It is fab! Are you a bit


of a gardener, Matt? No, I'm not! I love the railway sleepers, tracks, I


love to plant stuff in there. But I love the greenhouse. I thought


that greenhouses were for old people, no offence to anyone at all.


I'm loving this greenhouse. It is really interesting that system that


they use. Here? That is autobiographying war


ponics! Yeah it is great with the little fish.


I was loving the chairs. It is not a free for all! You can't


just take stuff! Oh! So, this you can do in your oven at home. Turn


the oven up and put your chicken in slow for one hour and 15 minutes.


Let it coal down, then whack up the oven and warm it up, it comes out


like this and it has not lost its juices. It is still lovely. And this


is your style, random? Yes, random, let it fall. Lots of texture,


crunchy toppings and bits. So what is this? 50/50 white miso and


chipotle piece. I think you can get that easily now. They sell it in the


supermarkets. The supermarkets do almost


everything. That is a 50/50 blend. You can add a


little more water to it. And the rice you saw me toasting


earlier, we blitzed this down and it makes a correspondent crunch.


. Yes, it gives a nutty, rice flavour.


And then sour cream here. Some red and green chillies, there


is that. So, you get the leaf, tear off the


meat and stick it in! Yes, a creative way of doing it! Then we


top with that and sesame seeds. Beautiful. Remind us of what that


is? ? That is my chipotle leaves with chicken, and garden herbs!


Fantastic. Let's go. Olly, go and grab the wine, mate!


This looks so gorgeous. It is incredible how you do that. Our


whole new world of chicken. Really easy to eat, as well!


LAUGHTER Remember your mum is watching. We


have got to have someone in to go with it.


We have got the Gewurztraminer from Morande, it is from Chile, and some


of them are like a perfume counter on the duty free, but this one is


quite restrained and elegant. It is summer in a glass. Quite fresh. From


?6.99. Sadly we haven't got enough for everyone! That is really good at


?6.99. How is the wine going down? We might


need a hose, they are loving it! Perfect for summer in the garden.


And don't forget the heaven and hell vote is open now.


Just go to the Saturday Kitchen website!


What are you going to be cooking for us later? I am going to be making a


seared, marinated state, and then a smoked paprika mayonnaise and some


blistered tomatoes. Look forward to that one.


Time now to join Rick Stein on his trip around Bangladesh,


he's messing about on the river this week but manages to sample a very


This is my new friend and guide, Kamran Chaudri, who insisted


after the mayhem of Sylhet, on taking me to the Shari River,


a place he said had magical qualities.


He was the member of parliament for this region


In the monsoon season, this would more resemble a lake


with loads of small islands than a river.


And that's what makes it so useful to the local people.


The flood waters bring with them more fertile soil and lots of sand


which is collected by sand miners in their long shallow boats.


The water looks unusual because minerals in it make it


a beautiful turquoise colour against the buff land.


But life along its banks is not exactly easy.


I was so struck by the contrast in this region of the world.


I don't think I've ever seen anything like this in my travels.


But I would really like to take a house here in this cool,


The miners bring their lunch with them.


And if they're really lucky, maybe a bit of fish to keep them going.


I must say it looks like something biblical out


And they're actually taking stones from the river bed


I mean, back in the UK you'd have a machine to do all this.


Everywhere you go in Bangladesh, it's just amazing


the amount of back-breaking labour that happens.


This it's a beehive they've just taken off a tree.


Why have we got the bees as well then?


Well, he hasn't got time to get rid of them, once he gets home,


You don't buy the honey with the bees, then.


No, but he's got a part of the honey here in his, er...


But this bunch of bees are, er baby bees.


They haven't really grown their sting.


Kamran has arranged for us to eat in a local restaurant.


Here, they cook a curry famous in Bangladesh.


Well, these two very well turned-out chefs are going to,


And I've just eaten a dish of beef shatkora and I'm really looking


But what I do know is that the most important ingredient is this.


The shatkora, which is a citrus fruit very


resembles but you can't eat it as a fruit and it is unique


to Sylhet so we aren't going to get this dish anywhere else,


so I'm already thinking how am I going to recreate it back home.


I guess I'll probably use a grapefruit but apparently this


is not sliced and put into the curry till right near the end,


so you get that lovely citrus-y flavour in the finished dish.


I'm just trying to work out what cut of beef it is here.


I must say it looks like they're making it for about, er 20 people.


So, like most curries, they fry off sliced shallots,


a whole heap of them, and when they're softened,


In this case, cardamom, cloves, cassia leaves and cinnamon.


Now you're not going to get cassia leaves in the UK, I don't think.


I've noticed consistently through my travels in Bangladesh


Next comes chilli powder and turmeric.


When in Bangladesh, they don't use fresh.


He loosens it all up with some water from the rice pot.


I was half joking when I said it was 20 people, but I think


Anyway, that cooks for at least two hours or if it's Bangladeshi beef,


I'm surprised he didn't use fresh tomatoes because there's so many


You only use the skin of the fruit as it's so sour.


The rice for this dish is cooked inside a bamboo tube,


but when it goes into the tube it's mixed with coconut milk so it's


In fact rice cooked in a bit of coconut milk


But if I was doing this at home, I think I'd leave out the bamboo!


Now it's time for the chunks of shatkora to go in to cook


And by the way, I've discovered you can get shatkora in the UK.


If you ever see this on a menu at your local Indian


And that shatkora contrasts beautifully with the hot


That means "delicious" in the local lingo.


Right, time for a dish that uses fresh, seasonal ingredients that


you may have growing in your gardens or window boxes.


We're going to use some of the amazing produce


I'm going to do a very simple dish of some prawns and scallops. It is


very simple, so let's get on with this, and we will start chatting.


So, radio DJ, you have been on radio one for 20 years? Yes, a long-time.


And that is quite a feat, because you have, your demographic is very


young. I started off on the morning show, so for five years I had about


five alarms which I had to put over the other side of the room.


Eventually you get immune to the alarm, they are set to like two


o'clock in the morning. But luckily I got moved off that to a drivetime


show for a while, and I'm currently doing 1pm till 4pm, and I love it.


And that curtails your social life? Having to get up at that time? Yes,


but I was young. I did go out, that was the problem. I then stopped


going out towards the end, it is weird when you do those hours,


because you will wake up at three o'clock in the afternoon in the


winter and you will think, I've missed the show! Because it's dark.


I bet that's really what you say, oh, no! I BBC Oneed that for you!


Is sending so many tweets, and replying. He has gone to a festival?


We would have invited him. Chris, you could have been here, you could


have come down. I don't know whether you would have got on the show. He


is an extreme festival, they are filming for BBC iPlayer in the


Arctic Circle where it is sunlight 24-hour is at the moment, but this


is the one weekend that he would have done anything to be here. I


think we are going to let him do a report for us. So he is going to be


on the show technically. On the show today, I am being called a snake,


your house should be snakes freeways, snakes on a plate, so I am


getting it today. You have been getting a hard time all week. Let me


just balance that on there. We have bits and pieces from the garden, I


am just going to stick them on the grill. Fresh peas, broad beans, and


I will go and pick some more. These are going directly on the grill in


their pods, and they will kind of steam in there. We are determined to


empty this garden. So how did you get your lucky break, your big


break? I started in radio when I was 16, in Southampton where I'm from. I


was really lucky, I just hassled a lot of people while I was still at


school, it was something I have wanted to do since I can remember,


seven Arnie Zolder used to bore my mum with pretend radio shows --


seven or eight years old, I used to bore my mum with pretend radio


shows. The DJs at the time were my heroes. I used to pretend to be on


radio one, so imagine what it is like for my mum now! Tremendous. You


stepped in while I was away! Little gem lettuce is going on, grill them


as well. I love this kind of cooking, but you have to keep a


close eye on what your doing. I am impressed that you can interview and


cook. Amazing, isn't it? LAUGHTER


And now I have forgotten what I was going to ask next! So you are doing


this big concert in Hull? Yes, we just did Radio 1's big weekend in


Hull, City of Culture this year, and I am hosting a concert called I Feel


Love, it is celebrating 50 years of sexual freedom and being exactly who


you want to be, it is part of Pride. I am hosting it with animatronic and


Scissor Sisters. It is from Hull City Hall, and we have a load of


artists, we have choirs, Will Young, Alison Moyet, a lot of people on the


bill. And you have done some other TV for BBC Three? I do Eurovision


every year with Mel Giedroyc, and that is good fun, you get to go to a


city that you often wouldn't go to, maybe wouldn't be first on your


list. I had never been to Baku in Azerbaijan before I did it, or Kiev,


which was this year's. You know when you see Graham Norton on Saturday


night, we do that for the semifinals. What a lot of people


don't realise is there are two semifinals which go out before the


final on Saturday, and we do those on BBC Four. That is where you get


to see the really bad ones! LAUGHTER


And then there is the Strictly thing which we don't really talk about any


more. Let's talk about that! I wouldn't change it for the world.


Generally I'm actually quite a shy person, so if you told me that I


would manage to last six weeks on Strictly Come Dancing without


actually managed to really dancers step, then that was good. It was


quite a terrifying thing to do, I imagine. Eventually you have to


admit to yourself that you are the comedy won that year. And then it


flows. Can you not dance at all? No! It is all interest on YouTube.


You know the dry ice they were pumping on the stage? I was


convinced they were adding more to the stage to hide my feet. My poor


dance partner, won the year after with someone else! Oh, you are


dancing with someone else now?! But we had a system where we would start


the dance and she was like, immaculate. And would be able to


speak without showing it, left, left, and I still couldn't do it!


Have you kept the dancing up? No. Not even a little bit? No.


I think people expect that at parties, you will keep it going. At


parties people will ask me to do the crab! I was dressed from head to tow


toe in an outfit, and the movie weak was Under the Sea. I was wearing a


gold outfit with a red face. I had then to do the tour and I dressed up


in that outfit 31 times. Sometimes when you are sat outside a rainy


Sheffield arena, about to do the dance in red trousers, a red top and


a red face, you ask yourself what are you doing with your life. When


the show comes back, and it will be on again soon it is odd as you feel


you have been a part of it. And then there is a whole new group of people


and you do feel a bit jailous, because it is such a great


experience. You should do it if it comes your


way. Well, it terrifies me! There is a


reason! So, I have the prawns on the wooden plank, it takes on the


flavours and the taste. We soaked the plank for 30 minutes in


waterment Or if you want to be flash, cider.


Cider sounds nice. It always sounds nice! Where do I get that? You can


get them online. . What do I put in the search engine


for that? Cedar wood! And these are... You are just picking


anything! This is ouredible wall! And then the courgette has been


stripped. That has been fried up.


And there is the prawns with the salad.


I am so glad I don't have to cook. I have been on a show similar to this


before. They asked me to chop an onion. It didn't go well.


Right, tuck in. I tell you what, this is a little bit of kale from


the garden. Let me pick that over. A little bit of texture. There you go,


try that into that. Thank you very much.


So what will I be making for Scott at the end of the show?


Go to the website right now. I wonder what it will be? How is it?


Heaven. Got that smoky taste? It is


I'll marinate chicken with garlic, yoghurt,


I'll make a grilled pineapple and green bean chutney,


and serve on a spiced souffle potato cake with a tahini dressing.


And a load more of your hells ? cauliflower, couscous and lamb!


I'll roll a loin of lamb in ground mushrooms and roast


I'll grill and saute more mushrooms to make a sauce and then I'll serve


with the roasted lamb along with a cauliflower couscous.


And don't forget Scott's fate is down to you at home!


And at the moment it's pretty close, so it's all to play for!


You've still got around 25 minutes left, just head to the website.


Time now to catch up with those Incredible Spicemen,


Cyrus Todiwala and Tony Singh, they're up to something a bit


cheesy today, making the ultimate midnight snack!


Local cheddar maker John is keeping this fabulous tradition alive today.


Why go to so much trouble to put them in a cave in a cave? It is


really important for the cheese. As it is trying out ats it is maturing.


Can we get a taste of this? Absolutely.


Wow! Super. That texture is melting in your


mouth! Honestly, I could eat a kilo of that stuff. How much to make that


cheese? That would be ?500. Worth every penny. In Britain we produce


some of the best cheeses in the world. For me, a good slice of


cheese and toast is a simple pleasure but with a hint of green


chilli it becomes exceptional! We are starting chef. Are you ready?


OK. Bread, cheese, celebration. Chilli


cheese toast. For this particular recipe, the key ingredients are the


chillies. The chilli, sir! Chile is the


world's most popular spice but we are wary of it in Britain. There are


around 3,000 varieties, all of which vary in flavour and heat. Find one


to suit. Use it like salt and your everyday food will be transformed.


You have little ones like that... Bird's-eye chillies are fruity and


hot. These are dynamites, Scotch bop


eddies. Atom bombs. These have a fiery compound that


give the chilli its kick. I'm going for that.


Nice. Middle of the road. Serenade is a large mild chilli


grown in the UK. A good all-rounder for a little bit of heat and lots of


flavour. I'm chopping up two whole serenades.


Leaving the seeds out? No, leave them out. When you put the seeds in


to the sauce I want the oils to ooze out. The sauce is creamy, rich,


flour, butter, beer. When things a lush, you have to lift the heat


slightly to make it all come out. The creaminess suppresses the heat.


The seeds and the membranes contain the chilli's heat and can be scraped


out if you like it mild. But I want a bit of zing. So, now, to get


cracking with the cheesy topping. In a blob of butter. 50 grams of


melted butter and plain flour make the basic roux. Oh, very nice.


Ale. 250 mls does the trick. When you add it into the roux, you add it


fast, then you won't get lumps. Chef, how is the cheese? Lovely.


Bring it here, so I can keep an eye on it! No, this bit is not nice! Use


whatever cheese you like but for a balance, 100 grams of cheddar, 100


grams of Caerphilly, and for a bite, 100 grams of blue.


So, in with the cheddar and the star of the show, two chopped chillies.


And then the secret ingredients, three egg yolks. Make sure that the


sauce is not boiling or bobbling. If it is, you won't get a good texture.


The one thing that I would add in the end but never cook it, is good


old mustard piece. If you cook mustard, the heat, the


punkency, the flame from our eyeballs and ears, will die! To go


with the cheese on toast? A chutney, with a fresh coriander, and fresh


tomatoes. This is so quick, so fresh, you don't even need a knife.


Pick off the mint. Coriander, tear, sea salt, tomatoes in, and off you


go. Spread the chilli cheese


extravaganza generously on the toast and pop it under the grill until


bubbling and golden! Then, all it needs is a dollop of chutney. Try


that, chef. I'll have that piece, sir.


And the middle bit... Lovely. Mmm.


Very good. My midnight snack has been transformed. You are getting


the cheeses, lovely. The mustard, the back pallet, and the chilli on


the side. That is the best cheese on toast I have tasted. That is


fabulous! That is what we call... Just gorgeous!


Still to come on today's show - Nigella Lawson


She's making a rather unusual dish of cocoa pasta with a dark


And there's no omelette challenge today!


Instead we're setting the chefs a barbecue sauce challenge!


Can our chefs Andi and Neil turn up the HEAT in the competition


when they MEAT head to head in the kitchen to make the perfect


Let's hope the time doesn't KETCHUP on them ? The STEAKS


And will Scott get his food heaven, spiced marinated chicken thighs


and a grilled pineapple chutney or food hell, mushroom crusted loin


The vote is still open, so go to the website now!


Andi, what are we making? I'm making a seared marinated steak with smoked


paprika alioli and blistered baby tomatoes.


Why don't you start on the mayonnaise. I will chuck this under


the grill. Get it on straightaway. Snrp you have been very busy.


Really busy, Matt. Incredibly busy. I've opened a restaurant. Finished


Great British Menu. I have been doing the kitchen Cabinet.


Back up a bit. The new restaurant, first of all? Yes, the new


restaurant. I am so happy. It looks beautiful.


It is incredibly beautiful. Will I be able to get in there?


Let's see how we go today. Is it free? Free?! Let's see. It so


wonderful to finally have my own place. It really is my happy place.


It is just a beautiful restaurant. My dear friend Debs k Armstrong


designed it. She is not just a designer but an insleighs artist.


She has a vision for things and has turned it into something beautiful.


I love your garden. It is an oasis of loveliness. She


created it from nothing, really. I went in one day, turned on the fairy


lights, as it is fairy-lit in the back. And the whole thing lit up and


I burst into tears. Really? A bit emotional? Well, I am


hormonal. It does happen! So, I have lots of molasses, and cold rapeseed


oil going into that. A little of this paprika. And that is the smoked


paprika over there. You get inspiration from your


cooking from your childhood travels? I live in East London, Hackney.


There are so many different languages, cultures, a mix up of


everybody. It is what I love about it. I am getting herbs from here.


Every day there is another inspiration.


I have had a whole molasses thing going on lately.


Waves of favourites? Yes, and lots of different kinds there. Is carob,


mulberry, all sorts of beautiful things to use. This is pomegranate.


What are you picking now? I am picking violas and thyme.


Don't take too much! It is my cook! It is all about the air time! Don't


start with me, and so with have the thyme and the oregano.


So I think we live in such an incredible country, people from all


over the world doing amazing things. I find that really inspiring.


There is so much talk at the moment about what keeps us apart, food is a


really lovely way to ameliorate for that nastiness. And in terms of your


other television, great British menu? That has just finished. And


how did you enjoy that? It is pretty highbrow stuff, it absolutely was


the best time. I did it years ago, and Neil, you have done it, series


nine. I'd think I got any further venue, and we doing all right! Some


of the food, I wouldn't know where to begin, it has gone crazy. They


are extraordinary, it is awe-inspiring, not just because of


the talent and creativity, but their kitchen, that kitchen is hot. I


remember doing puff pastry in there. Yes, and we are following them


around with cameras asking them annoying questions, so the fact that


they managed to create the stuff they do. That is very kind of you.


The fact that they managed to create all that stuff whilst all those


other things are going on and hold their nerve, it is miraculous. I


remember it very well. How far did you get? I didn't get to the


judging, so I wouldn't have seen you. I am new, darling. Are these


all right? I will leave those there. They are quite hot, but they are


lovely. We will make a little salad with those with the VAIO and


flowers. And don't forget the lemon in the mayonnaise like you did in


rehearsals. -- the viola flowers. Can we get Ed? We need the fire. He


trained with Bear Grylls! Is this a Bear Grylls trick? He does actually


look like him a bit. A younger, better looking version.


CHEERING As you were. We need a little bit of


colour on the other side. Tab Matt Tootle,


Andi, you also do a bit of DJ in, don't you? I know how to pick tunes


and what good music is. I am not very good at the mixing. I just put


the tunes on next to each other. Do you mix? Do you beat much? Talking


in between, that is the same. So is there a horrible pause between your


records? I know how to get them to join up. And do you call them


records or discs? I am DJ in on the 29th of July for another LGBT event


at Hackney town Hall that my amazing friend Lyle is doing. It is a


massive fashion and music gorgeous event, and me and my daughter I DJ


together. How long is your set? Stop it. It is about and are half.


Really? Let's get this out there. We have smoked paprika here. This is


gorgeous, it brings all the sweetness, they are all sticky and


delicious. Let's get some of the flowers. If you would like to try


any of the recipes from today, then visit the website.


And there's still time for you to vote on the website


That is amazing. It is just a nice way to elevate stake, it can be a


bit boring. I think bad state, maybe. Don't argue with me, Matt.


This is your slot! One more Spoon, we will get the mayonnaise onto


there. Thank you. Lovely, and a little bit of this. So that was


pomegranate, molasses... ? Cumin, pomegranate,




Right, let's grab someone in. I like your shoes. Thank you, they are new.


I even match the napkins! But wasn't deliberate. And this took no time at


all. It is a quick, lovely thing to do. It rings the changes a little


bit. Always the fat, crispy fat is where it's at. So what wine have we


got? We have a rioja, I was thinking, lovely steak, might go


really well, but it was all about the marinade, the sweetness.


This is from 2014, seven quid, great value. It is big, but for a steak,


you need some structure. It has a little sweet spice to it. It is


gorgeous, the depth with the sour pomegranates works well. I don't


think I have ever had steak like that ever. Very good value. What do


the audience think? There is a collective now!


And how is it? How is it going down? So far so good. Liquid velvet, love


that! The Hairy Bikers have been


in this garden all week, so it seemed a shame not to have


them in this show too! Here they are making a classic


butter potato pie with mushroom gravy ? not one for you,


Scott! It's a Best Of British classic -


it's a butter potato pie. Traditionally they were served


in Lancashire and eaten on a Friday. If you didn't have fish,


being a Catholic you could still have your meat-free Friday,


and thus the butter potato We're going to do a mushroom gravy


which is brilliant with this, We're going to do these


in five-millimetre slices. Meanwhile, I'm going to think


ahead to the gravy. I'm going to soak some dried


mushrooms in vegetable stock. For your stock, either add a couple


of teaspoons of bouillon, or one vegetable stock cube


to half a pint of water. Pour that over


a little pan of dried mushrooms. These are just the ordinary ones


you get from the supermarket, Take one onion, slice it finely


and saute it in butter and oil until it's unctuous,


golden and brown. Now, put these potatoes in boiling


water and cook until tender, which should be about four


to five minutes. Take some butter, put that


in a pan and add some oil. A little toaty toat


of salt, Mr Myres? Just as your uber tubers soften,


drain and cool under a tap to stop Cooking completion


will occur when the pie You know, we're just


going to do a cheesy pastry. This is an appliance-assisted really


quick, tasty pastry. Simply


whiz up 50 grams of grated cheddar cheese and 170 grams of butter


with 350 grams of plain flour. And blend away until it resembles


something akin to fine breadcrumbs. Now beat an egg with a tablespoon


of water. Gently add until your


mixture begins to form Go a bit steady, because


some eggs are bigger than others, and you may end up


with your pastry being too soft. I used to do impressions of kitchen


appliances, you know. Thankfully, ladies and gents,


we're done with the appliances Using hands, we knead


the pastry into a ball, putting a third to one


side to use as a lid. Roll out the rest, remembering


to turn it regularly. Place your pastry over


your pin, like so. ..then just press it quite firmly


into there and leave the edge over hanging,


because we'll deal with that later. Prick your base and press


out the air bubbles. What we do, take our now


cool potatoes and just More butter, and now


the rest of the onions. Then finish off with


the rest of the potato. Tell you what, mate,


it looks like blackbirds are going to fly out of that


pie any minute. 'We'll trim off this extra pastry.'


HUSKILY: It's all yours. 'And hand over to Si,


and he can do his thing.' Stick two air holes in the lid


to allow the steam to escape. Finally, an eggy wash to glaze,


and our picture-perfect potato pie Oven, 180 degrees


for about 40 minutes. On a hot oven tray, which will mean


we'll get a crispy bottom. We'll saute these fresh mushrooms


in butter and olive oil Drain and chop our


rehydrated mushrooms. Gradually add the


liquid to the gravy. thick, we don't want it too thin


either, do we? No, just needs to be...of


gravy consistency. If you're fancy, add


some chopped chives. What a wonderful


midweek family meal. It's a pie that's not short


on filling, and think, that pastry is cheesy


and yummy and unctuous. And I think it has made,


genuinely, the potato the main event in what really


is an old English classic. Thanks Si and Dave ? loved


watching you all week! The heaven and hell


vote is now closed. We'll reveal what you've chosen


at the end of the show. Olly, are you standing by? I am.


questions from our audience! Olly, are you standing by? I am.


Ben, what is your question? We have a lemon tree in the garden, we have


not managed to kill it, which is great. We would like recipes for


lemons, especially for the barbecue. Wow! Where do you live? Bookham!


Wow! Nice. He absolutely loves his lemon tree.


Have you got a name for it? Dave! So, what would you do, Neil? I saw


somebody made a lemonade. So sticking the lemons with the peel,


sugar, soda water. Lovely. And grilled lemon with meat or fish?


Absolutely. Use it as a dressing. Make it up with lemme owned oil I


havive oil. And make a syrup.


Yeah, or Limoncello! Right, another question? I grow a lot of


vegetables, what would you most like to cook from this garden? The


kohlrabi looks beautiful. The purple, alien looking thing.


That is amazing. Shave it, roast it, slice it, raw. That is a favourite.


It is a forgotten vegetable. I don't know why.


Andi, what about you? There is quinoa over there growing. I feel it


is much maligned. I really like it. You can make lots of beautiful


salads with lemon, dill, thyme, lots of things running through it. And


the mull berries look amazing. I'm going to use them! Hello, I would


love tips on cooking crispy pork belly. Any recipe ideas or how to


get it crispy? Put it in water. Bring up to the boil. 15 minutes


boiling in water to soften the skin. Then leave it in the fridge


overnight to dry out. Then roast in a very hot oven. And inside it will


not overcook. Would you put anything on the top of


the crackling to make it crispy? No, don't need to do anything with it.


And serve it with gooseberries as a compote! I would like inspiration


for cooking chard? Oil in a pan, sliced garlic, roast it off. Stick


the chard in. Cutting the stalks to little bit. Toss it around with a


little sesame oil, and soy sauce. Beautiful.


I made a chard gratin. A quiche mix, it cooks slowly it is very nice.


Is that OK? Happy days. Time now for one


of our foodie films. This week, we sent chef


Rosie Birkett to explore the world of urban honey production


at Bermondsey Street Bees! honey are consumed in the UK each


year. As I love using it in my cooking, want to learn more about


the fantastic product. So I have come to meet a bee-keeper but his


hives are not in a field, they are in the middle of London.


Hi, Dale. Good to meet you. You too! We are in sunny Bermondsey,


what is it like beekeeping in the capital? It is exciting. You have to


know your bees. You want to know that you are looking after the food,


the health and the bees. So we are foraging for them. We beast their


food to ensure their health and happiness.


Well, Rosie, welcome to the rooftop hives in Bermondsey.


This is amazing. Where are the hives? Four here on this side and


four on that side. You are in the middle of the city up


on the roofs? It is ideal. The bees don't worry about the noise and the


bustle of the city. They have space, so they can go about their business


of being bees. Is the honey in the City different


in flavour to the countryside honey? The country honey has a lovely mono


floral flavours, whereas London honey, from the variety of foraged


sources and the length of the season, as London is warmer, so the


complexity, depth of flavour is more involved, where as the countryside


honeys lack. You are looking right on song with the bees.


Bang on trend! So, how about that? That's live bees, doing what bees


do. So coal. And there she is, the queen


bee. With an incredible iridescent blue dot on her back? -- so cool!


OK, Dale. This is the moment I've been waiting for all day. To get to


taste the incredible honey we have just extracted. That is absolutely


delicious. There is so much flavour going on in there. Aside from the


sweetness, I'm getting herbaceous lingering flavours. Really, really


beautiful. Right, we have seen how important it is to properly look


after our bees. They have put so much hard work into the honey, so I


have! I hope you enjoyed it as much as we have! Let's hear it for the


beautiful bees. I'm a bee-keeper myself. I think


that they do a great job of pollinating fruit and vegetable,


gathering all of the most delicious things in the world and making honey


in excess. We served it to our lovely audience. How did it go down?


Lovely. Tasty. On top of the goat's cheese as well?


Yes, very nice. A delicious combination. Am I right


in saying I have a former bee-keeper? That's right.


Why should we get behind the bees? We need them for the honey and for


the pollination of crops in our garden and everything else. They


really keep things going. And for me, all of the plants are


designed to be food for the bees. They do a wonderful job and make


your garden look beautiful! There is lovely lavender, the carnations, the


holly hocks, the bee is the emblem of summer.


Right, every to you, Matt. Olly Smith is a general all-rounder.


Scott, you have the Radio 1 show. We are doing it in the afternoon. It


is called... Bangers. I pick a song I believe to be a banger. So does


Chris and then a listener comes on and gets to pick their favourite.


So, we have something similar. A competition to make a sauce to go


with the bangers. What a terrible job this is!


We'd like you both to make the best barbecue sauce,


choosing from the ingredients in front of you and from anywhere


around the garden in one minute and Scott will dip in his banger


from the barbecue to judge which one is the best!


OK, Andi, what do we have? We have a chipotle mulberry, with a little


chilli, and smoked jalepno. Neil, what do you have? Mint,


coriander, garlic, cumin. 15 seconds... Oh!


10, 9, 8, 7, 6, 5, 4, 3, 2, 1! Right, are you ready?! Scott, take


your banger. Dip your banger in. Which sauce do


you prefer? You will need more than that.


Get a proper lug of it. Get it in there.


Mmm! Is that a bit pushy?! That's not like you! I know. I know! You've


done a bit of acting, haven't you? If you count one line in the Bill,


yes. Oh! How is that? It is quite


unattractive to watch. Sorry, I'm afraid, it is Andi.


Not that I was being competitive! So So will Scott get his food heaven,


spiced marinated chicken thighs and a grilled pineapple chutney


or food hell, mushroom crusted loin We'll find what you at home voted


for after Nigella Lawson treats us to an intriguing dish made


with cocoa pasta and Although I get a lot of cheer


and ideas from being surrounded by food, there is a particular warm


glow that comes upon me when I'm Now, Italians will tell you that,


you know, there is a particular pasta shape for a particular sauce


and, of course, they're right, but I am something of an impulse


buyer and I do buy pasta shapes that I fear I will never cook


but I need to have them here. Now, I feel really these should be


in a cathedral in Italy rather than in my larder but here they are,


and here I fear they'll stay. They look like fairground ribbons,


but now I can't take them out of their packet because they look


so pretty here. But I do have a few passionate


purchases that I actually cook. They're so cute and I


normally hate cute. I mean, you could put them in soup


and I think that's what Italians do. But I make mini macaroni cheeses


in individual portions. Now, this egg pasta that's dried


is so useful if you have fractious children to feed,


because it takes about A bit of butter, some grated


cheese - everyone's happy. But right now I'm after


these dark beauties. I haven't got into the nether


reaches of wholemeal here. The reason these fusilli are dark


is because they're made with cocoa. You know there are days when you get


back from work and you can't make up your mind whether you need


chocolate for supper or pasta? This is chocolate pasta with a dark


butterscotch and pecan sauce. Now, actually this is a pudding


pasta, but I still want the salt because when there's sweet I love


a salty edge. When I say "toast", I don't


need them to colour. I just want to get a bit of heat


under them until their And I am fully aware that


pudding pasta sounds and is inauthentically Italian,


but in my defence, m'lud, the inspiration and indeed


the recipe for this comes from Anna Del Conte,


who is THE most distinguished So I'm going to tip these pecans out


and carry on with the butterscotch It's a very easy sauce to make,


which is good because the days you need to eat this are the days


you don't have the energy to do This really needs just to bubble up


and, as you can see now, Into that I'm going


to pour some cream. That's what turns it really,


I suppose, from toffee This can bubble up


while I test the pasta. Now, the pasta goes straight


into the pan of sauce. This is instant gratification


of a very profound kind. There are times when you just need


to dive into the dolce. Thanks, Nigella that


looked delicious! Right, time to find out


whether Scott is getting his food Chicken, pineapple, all those


things. And the hell, as cos, cauliflower, you hate those. What


you you got? Judging by what has happened on the radio this week, I


think hell. Well, it has been surprisingly close. One went 56%,


and one went 44%. Only more ideas? I'm still saying hell. You are


right! But it was close. I was expecting it to be a complete


whitewash. So, there you go. Right, let's get on with this.


If you could blitz down those mushrooms, break down the


cauliflower. I tell you what I need you to do. If


you put the cauliflower in there, and then we will put that over the


bowl and cling film it, and that Will Stevens. Is there one of these


ingredients that you particularly think is not acceptable?


Cauliflower, because it looks like a brain. It really put me off as a


child. Even if you smothered it in cheese? Cauliflower cheese!


Cauliflower all the cheese! I know it is still in there. What about


with butter? Seeing as he is not here, let's make you feel more


welcome. Chris, your co-presenter, he is pivotal in your show? He is


the stunt guy, and we are actually friends, we have been friends for a


long time. Before the radio? Yes, I am from Southampton, he was on radio


there, and I was DJ a lot at University, and I thought, he's got


something good, and we became mates. He does suffer at my expense


sometimes, but it is all part of the job. Is he the fall guy? Sometimes,


but often like in this situation, he gets fully involved. Your radio


show, Sony award-winning. And you do some cracking segments? Thank you


very much. The one to love was 24 years. That was the one Chris used


to love. He thought you had to sit at the tap end of the bar. The Bath.


For 24 years. How come nobody told him? He had his head up against the


taps all his life, until someone rang in and said, it is the other


way around. Nobody had told him! Including you? Bath is a solitary


thing. Genuinely nobody is there to tell you you are doing it wrong. And


I like innuendo bingo. Would you like to go on? Yes, I would. My


15-year-old daughter thinks it is the best thing in the world. People


spit water over each other when they hear rude clips. It sounds amazing.


It's hilarious. It is so basic, so juvenile, but it is hilarious. Back


to the food. We blitzed up the mushrooms, and I rolled the lamb in


those mushroom crumbs. Then they get wrapped and chilled so that they


firm up, we did that earlier, then they go into the wood oven to cook


for a couple of minutes, five minutes or so. Neil is so saute the


mushrooms with a little bit of rosemary, some cream, bring that


down by about two thirds and add some soy sauce and red wine vinegar


for a bit of acidity. So here is my to steam over here. So what is it


about couscous you don't like? The texture, so cauliflower couscous is


a definite no-no. So you don't like quinoa or anything like that? It


wasn't part of your diet in Southampton(!) Does it sometimes


happen that people's hell isn't that bad. Totally. If you have food that


is cooked by good chefs... LAUGHTER


I didn't mean it like that. We are surrounded by chefs! Now add


some red wine vinegar and soy sauce, and bring that down until it is a


little bit sticky. Yes, your hell can still be tasty if it is cooked


well. The lamb is going on nicely. Would you ever attempt this dish?


No, can't cook. It's easy! You just need three chefs! Standard Saturday


afternoon behaviour. Is a Saturday afternoon? It is so early, I have no


idea what time it is. This has been lovely. It has been very lovely,


yes. This is nice, being out here. I am loving it, the sun is out, the


food has been amazing. CHEERING


We are going to need some wine. Again.


You have had it? I'm out of a job! Lashings of wine. The wine has


already been given to the audience. They liked it. In here, some soaked


raisins, pine nuts and green olives just to make it a little more


interesting. If it looks a little sticky, just add some water. And


then in with the parsley. I think my lamb is...


Let's let that relax. I like this. We are outside, the wine... I think


you will be pleasantly surprised. It doesn't look like half of the


ingredients. About half the battle, you can trick your mind.


Cheers! We're not done yet! We are just pouring the wine! How was your


day, all right? CHEERING


All right. They have already had their wine! Scott, have you got your


wine? He was in charge of the wine! So what have we got here?


This is Pierres Costieres de Nimes, it is ?5.99, and for wine of this


quality, it is really good. He has done amazing bargain wines this


week, brilliant. I have always believed that wine shouldn't cost a


fortune to be great, it should be something to be enjoyed with great


friends and great food. It was me to be enjoyed. Look at these mushrooms!


We are here with you to support you. Are you feeling tense? Yes. Why? You


might want to talk to someone about this. Scott, here is your hell. We


have got mushroom crusted Lamb, cauliflower couscous and those


mushrooms which you hate so much. It does actually look really good.


Tucked in. Is that really your hell? I think you should get a little bit


of everything. I am going to go mushrooms first because... That lamb


is really good. The taste of it is good, though. The texture and you


bite it, it is juicy. But the taste of it, fantastic. Is it still hell?


The cauliflower? No. Get some lamb and do it all together. Give him


someone into wash it down. Good. So the lamb and the mushrooms. Are you


glad you came? I've had a great day. Well, that's all from us today


from our special Saturday Kitchen Thanks to our fantastic guests,


Neil Rankin, Andi Oliver, All the recipes from the show


are on the website: Donal Skehan is back next week


in the regular kitchen. And don't forget Best Bites tomorrow


morning with me at 10am MAN: What makes you two make


different from each other?


Matt Tebbutt is broadcasting live from the RHS Hampton Court Palace Flower Show and is joined by guest Scott Mills and chefs Neil Rankin and Andi Oliver who will be cooking in a specially designed edible garden. Wine expert Olly Smith will be matching drinks to this week's dishes.

Plus great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and the Spice Men.