Browse content similar to 08/07/2017. Check below for episodes and series from the same categories and more!
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The sun is shining and we're literally "fired up"! | :00:00. | :00:07. | |
I'm Matt Tebbutt and this is Saturday Kitchen LIVE! | :00:08. | :00:34. | |
Welcome to the Saturday Kitchen garden Live from the RHS | :00:35. | :00:36. | |
With me top chefs Neil Rankin and Andi Oliver, | :00:37. | :00:40. | |
Neil, tell us what are you're cooking today. | :00:41. | :00:49. | |
You have not been here before. You will enjoy it. Have a nice time, I | :00:50. | :00:55. | |
promise you. What are you cooking? I am cooking a | :00:56. | :01:02. | |
twice-cooked chicken with chipotle and miso. | :01:03. | :01:08. | |
Andi Oliver. I have not seen you for a while? Since Christmas. | :01:09. | :01:17. | |
Yes. Yes, a safe distance! What are you making? I'm making a seared | :01:18. | :01:21. | |
marinated steak with smoked paprika alioli and blistered baby tomatoes. | :01:22. | :01:24. | |
Very nice. Sound good? All awe yeah! Good. | :01:25. | :01:31. | |
We also have the fantastic Olly Smith with us. Lots of good wines. | :01:32. | :01:40. | |
Yes, all of the wines to go with the fragrant food and the garden around | :01:41. | :01:42. | |
And we've got some fantastic films from some of the BBC's biggest | :01:43. | :01:47. | |
food stars: Rick Stein, The Incredible Spice Men, | :01:48. | :01:49. | |
Our special guest today has been entertaining us | :01:50. | :01:52. | |
on the radio for over 18 years, and he's still 'cool' enough | :01:53. | :01:55. | |
I'm a little excited. Your show is the last show I listened to on Radio | :01:56. | :02:07. | |
1. So I'm still clinging on in there. | :02:08. | :02:12. | |
I'm too old for Radio 1. But we are the same age! So holding on! I've | :02:13. | :02:20. | |
been listening to your show all week. Talking about Saturday | :02:21. | :02:24. | |
Kitchen. You have been getting some stick? Yes, I have been looking at | :02:25. | :02:32. | |
Twitter, all it is snake eemojis. The guy that does the show with me | :02:33. | :02:37. | |
is Chris Stark. This is his dream to be on the show. This is the one | :02:38. | :02:42. | |
weekend he is away filming in the Arctic Circle and he can't be here. | :02:43. | :02:47. | |
He thinks that I planned this on purpose as I forgot to tell him I | :02:48. | :02:51. | |
was on the show. And to be honest, Chris, we didn't | :02:52. | :02:57. | |
ask you but we asked Scott. So they have changed the jingles on | :02:58. | :03:05. | |
the show to Snake Mills. I really don't feel like I should be here! | :03:06. | :03:15. | |
Well, you are here. So tell us about your food heaven and hell. | :03:16. | :03:21. | |
I chicken but I stretch to putting it in a bag and steaming it to | :03:22. | :03:26. | |
death. But I know you can do something amazing with that today. | :03:27. | :03:33. | |
That's my heaven. For food hell, cauliflower makes me feel weird | :03:34. | :03:36. | |
inside and mushrooms, what's the point? It is just water. And I'm not | :03:37. | :03:43. | |
really a massive fan of lamb. So, they are the food heavens and | :03:44. | :03:46. | |
hells. Yes. | :03:47. | :03:47. | |
For your food heaven I'm going to make you spiced chicken thighs! | :03:48. | :03:51. | |
I'll marinate chicken with garlic, yoghurt, | :03:52. | :03:52. | |
I'll make a grilled pineapple and green bean chutney, | :03:53. | :03:56. | |
and serve on a spicy souffle potato cake with a tahini dressing. | :03:57. | :03:59. | |
It's delicious. Lots of herbs from the garden. We are going to make the | :04:00. | :04:05. | |
most of it. The Hairy Bikers have been here all week, so now we can | :04:06. | :04:07. | |
run around and destroy it! Lovely. And a load more of your hells | :04:08. | :04:10. | |
all together ? cauliflower, I'll roll a loin of lamb | :04:11. | :04:16. | |
in ground mushrooms and roast I'll grill and saute more mushrooms | :04:17. | :04:20. | |
to make a sauce and then I'll serve with the roasted lamb along | :04:21. | :04:24. | |
with a cauliflower couscous You don't like couscous. So, there | :04:25. | :04:31. | |
you go. When you do that it sounds fine but | :04:32. | :04:36. | |
all of it together. That is definitely hell! A collection of | :04:37. | :04:38. | |
But you'll have to wait until the end of the show to find | :04:39. | :04:42. | |
And don't forget you at home will decide Scott's fate! | :04:43. | :04:46. | |
The vote is open right now for you choose his heaven or hell! | :04:47. | :04:58. | |
Head to the Saturday Kitchen website today. And get in touch using the | :04:59. | :05:04. | |
social media. #saturdaykitchen if you have any | :05:05. | :05:14. | |
questions for us. So, what are we cooking? This is for | :05:15. | :05:30. | |
the chicken. So we are going slow cook this. So | :05:31. | :05:37. | |
use this diffuser or here in the oven near the eye. | :05:38. | :05:44. | |
When you are cooking something at a hot temperature, you are possible to | :05:45. | :05:50. | |
overcook it and it is hard to tell if some of it is cooked or uncooked. | :05:51. | :05:57. | |
So this way, you cook it for longer, then cool it down. | :05:58. | :06:01. | |
It will be lovely. OK. | :06:02. | :06:09. | |
So, let's get this going. Let's get some Thai rice. | :06:10. | :06:13. | |
This chicken is cooked at 120 degrees. It is nicely cooked. Now it | :06:14. | :06:20. | |
has been chilled down. So you cannot overcook it at that | :06:21. | :06:26. | |
temperature, 120 degrees? No, eve finance you leave it in for an extra | :06:27. | :06:31. | |
20 minutes. It gives it time to cook it properly. | :06:32. | :06:37. | |
How did you get into food, you have a physics degree? I was a sound | :06:38. | :06:42. | |
engineer, then I did a physics degree. | :06:43. | :06:47. | |
Did you not like either? At school when they ask you what to do, I just | :06:48. | :06:52. | |
did that. Then, I saw that halfway through the | :06:53. | :06:56. | |
degree, I thought this was wrong. I retrained to do a course. It was | :06:57. | :07:02. | |
not far from here in Woking. I worked for a few people. I did a lot | :07:03. | :07:08. | |
of classical stuff. The fine dining Michelin route and then I ended up | :07:09. | :07:14. | |
cooking the meat over fire. So classically French trained but | :07:15. | :07:22. | |
the barbecue came out on top? Barbecuing has exploded in this | :07:23. | :07:30. | |
country? It was the right timing. But I don't think anyone was doing | :07:31. | :07:34. | |
what I was doing with technique or elevated ingredients. That is what | :07:35. | :07:39. | |
it is now. We are using the same techniques but we are using good | :07:40. | :07:44. | |
quality meats, good vegetables, the same as the Michelin guys but not | :07:45. | :07:48. | |
charging as much. There is skill to barbecue, you can | :07:49. | :07:54. | |
use it as a heat source, there are frying pans on the barbecue, cooking | :07:55. | :08:01. | |
on the coals. There is a frying pan, or there is | :08:02. | :08:06. | |
an oven but with the barbecue you get the smoke flavour. There is more | :08:07. | :08:11. | |
flavour and fun. Do you think that marinades, are they crucial? I don't | :08:12. | :08:14. | |
marinade anything. Really? I marinade afterwards. If | :08:15. | :08:23. | |
you put something on a steak. You are going to marinade something! | :08:24. | :08:31. | |
Afterwards! But it is sugary, sweet. The Chinese stuff, the red stuff. I | :08:32. | :08:36. | |
have no idea what is in it! It is delicious! Full of E numbers. | :08:37. | :08:42. | |
It is all over the grill, your hands, it is not so good. | :08:43. | :08:53. | |
You have a great restaurant in London, called Temper, is that going | :08:54. | :08:59. | |
well? We have a huge restaurant, we have cooked the food on the grills, | :09:00. | :09:07. | |
and you eat at a large table and eat together. | :09:08. | :09:13. | |
So, coriander, you keep this rough? Yes, everything rough. I don't like | :09:14. | :09:19. | |
to chop things too much. I like texture. | :09:20. | :09:25. | |
So, what about the food with the drinks? Well, with the tacos we have | :09:26. | :09:32. | |
mescal, it is a very interesting drink. It is like the Isla whisky of | :09:33. | :09:43. | |
the Tequila world. Everything we cook is artisan, using great | :09:44. | :09:47. | |
producers it goes hand in hand with the food in the restaurant and it is | :09:48. | :09:52. | |
fun. The second drink we use is gin. There are lots of guys in Britain, | :09:53. | :09:57. | |
in Europe, making interesting stuff. It is something interesting to work | :09:58. | :10:01. | |
with. It is something that the guys work with, the barmen, we are doing | :10:02. | :10:08. | |
lots of G Ts. Things like that. Have you come up with anything other | :10:09. | :10:13. | |
than tonic water? There are lots of things that we use with the drinks | :10:14. | :10:20. | |
with the spices and the arrow mats. I don't do traditional. I don't try | :10:21. | :10:26. | |
to be authentic with anything! I'm not authentic! | :10:27. | :10:35. | |
What do you think of the idea of that What about the wines? The idea | :10:36. | :10:40. | |
of gin with the curries is spot on. I think it's the work of a genius. | :10:41. | :10:48. | |
I can't wait to taste it. What about gas barbecue, is that a | :10:49. | :10:53. | |
cardinal sin? I don't mind the gas barbecues at all. | :10:54. | :10:57. | |
You are not snobby. No! The only trouble with gas is | :10:58. | :11:05. | |
when you have a hob on and you have the gas knob, you want a temperature | :11:06. | :11:10. | |
on it, it is difficult to get the perfect temperature. So you tend to | :11:11. | :11:16. | |
burn things or not cook them enough. With the charcoal, you can move | :11:17. | :11:20. | |
things around and take it away, add it. It is better for us. | :11:21. | :11:24. | |
When I have a barbecue, I stack it up with the wood and the coals, you | :11:25. | :11:30. | |
get the look. How long do you have before this dies? It depends on the | :11:31. | :11:36. | |
charcoal and the air. If there is a lot of air going into | :11:37. | :11:41. | |
it, it could die quickly. So it's a lot of work for 20 | :11:42. | :11:46. | |
minutes? You can get composite stuff. If you get the restaurant | :11:47. | :11:51. | |
quality stuff. It is all good. It doesn't sound sexy?! It doesn't. | :11:52. | :11:54. | |
And don't forget you at home can vote for what Scott Mills will face | :11:55. | :11:58. | |
at the end of the show, just head to our website now. | :11:59. | :12:04. | |
Can you grab some leaves from the garden. | :12:05. | :12:09. | |
I think that lady will not shout at you. | :12:10. | :12:13. | |
We can do whatever want with this garden. Amazing. Are you doing | :12:14. | :12:21. | |
barbecue curry things? Yes, we are doing it all. We are doing whole | :12:22. | :12:27. | |
chickens, goat. A lot of goat stuff. We are big believers in goat being | :12:28. | :12:35. | |
the next big thing. Scott has a gas barbecue, is he fine | :12:36. | :12:41. | |
with that? Fine. If you barbecue once in a while, the gas barbecues | :12:42. | :12:47. | |
are great. For the slow cooking you need something with charcoal or it | :12:48. | :12:51. | |
will not work. Or these are great. But I don't have garden, so... So, | :12:52. | :12:57. | |
you can make a right mess here in the garden! It is fab! Are you a bit | :12:58. | :13:13. | |
of a gardener, Matt? No, I'm not! I love the railway sleepers, tracks, I | :13:14. | :13:20. | |
love to plant stuff in there. But I love the greenhouse. I thought | :13:21. | :13:26. | |
that greenhouses were for old people, no offence to anyone at all. | :13:27. | :13:30. | |
I'm loving this greenhouse. It is really interesting that system that | :13:31. | :13:33. | |
they use. Here? That is autobiographying war | :13:34. | :13:42. | |
ponics! Yeah it is great with the little fish. | :13:43. | :13:45. | |
I was loving the chairs. It is not a free for all! You can't | :13:46. | :13:52. | |
just take stuff! Oh! So, this you can do in your oven at home. Turn | :13:53. | :13:59. | |
the oven up and put your chicken in slow for one hour and 15 minutes. | :14:00. | :14:06. | |
Let it coal down, then whack up the oven and warm it up, it comes out | :14:07. | :14:11. | |
like this and it has not lost its juices. It is still lovely. And this | :14:12. | :14:18. | |
is your style, random? Yes, random, let it fall. Lots of texture, | :14:19. | :14:25. | |
crunchy toppings and bits. So what is this? 50/50 white miso and | :14:26. | :14:32. | |
chipotle piece. I think you can get that easily now. They sell it in the | :14:33. | :14:37. | |
supermarkets. The supermarkets do almost | :14:38. | :14:40. | |
everything. That is a 50/50 blend. You can add a | :14:41. | :14:46. | |
little more water to it. And the rice you saw me toasting | :14:47. | :14:53. | |
earlier, we blitzed this down and it makes a correspondent crunch. | :14:54. | :14:57. | |
. Yes, it gives a nutty, rice flavour. | :14:58. | :15:04. | |
And then sour cream here. Some red and green chillies, there | :15:05. | :15:06. | |
is that. So, you get the leaf, tear off the | :15:07. | :15:13. | |
meat and stick it in! Yes, a creative way of doing it! Then we | :15:14. | :15:19. | |
top with that and sesame seeds. Beautiful. Remind us of what that | :15:20. | :15:29. | |
is? ? That is my chipotle leaves with chicken, and garden herbs! | :15:30. | :15:36. | |
Fantastic. Let's go. Olly, go and grab the wine, mate! | :15:37. | :15:46. | |
This looks so gorgeous. It is incredible how you do that. Our | :15:47. | :16:00. | |
whole new world of chicken. Really easy to eat, as well! | :16:01. | :16:06. | |
LAUGHTER Remember your mum is watching. We | :16:07. | :16:12. | |
have got to have someone in to go with it. | :16:13. | :16:16. | |
We have got the Gewurztraminer from Morande, it is from Chile, and some | :16:17. | :16:30. | |
of them are like a perfume counter on the duty free, but this one is | :16:31. | :16:35. | |
quite restrained and elegant. It is summer in a glass. Quite fresh. From | :16:36. | :16:46. | |
?6.99. Sadly we haven't got enough for everyone! That is really good at | :16:47. | :16:51. | |
?6.99. How is the wine going down? We might | :16:52. | :17:15. | |
need a hose, they are loving it! Perfect for summer in the garden. | :17:16. | :17:22. | |
And don't forget the heaven and hell vote is open now. | :17:23. | :17:25. | |
Just go to the Saturday Kitchen website! | :17:26. | :17:30. | |
What are you going to be cooking for us later? I am going to be making a | :17:31. | :17:40. | |
seared, marinated state, and then a smoked paprika mayonnaise and some | :17:41. | :17:44. | |
blistered tomatoes. Look forward to that one. | :17:45. | :17:48. | |
Time now to join Rick Stein on his trip around Bangladesh, | :17:49. | :17:51. | |
he's messing about on the river this week but manages to sample a very | :17:52. | :17:54. | |
This is my new friend and guide, Kamran Chaudri, who insisted | :17:55. | :18:04. | |
after the mayhem of Sylhet, on taking me to the Shari River, | :18:05. | :18:07. | |
a place he said had magical qualities. | :18:08. | :18:10. | |
He was the member of parliament for this region | :18:11. | :18:12. | |
In the monsoon season, this would more resemble a lake | :18:13. | :18:32. | |
with loads of small islands than a river. | :18:33. | :18:34. | |
And that's what makes it so useful to the local people. | :18:35. | :18:37. | |
The flood waters bring with them more fertile soil and lots of sand | :18:38. | :18:40. | |
which is collected by sand miners in their long shallow boats. | :18:41. | :18:45. | |
The water looks unusual because minerals in it make it | :18:46. | :18:49. | |
a beautiful turquoise colour against the buff land. | :18:50. | :18:52. | |
But life along its banks is not exactly easy. | :18:53. | :18:57. | |
I was so struck by the contrast in this region of the world. | :18:58. | :19:00. | |
I don't think I've ever seen anything like this in my travels. | :19:01. | :19:03. | |
But I would really like to take a house here in this cool, | :19:04. | :19:17. | |
The miners bring their lunch with them. | :19:18. | :19:20. | |
And if they're really lucky, maybe a bit of fish to keep them going. | :19:21. | :19:36. | |
I must say it looks like something biblical out | :19:37. | :19:43. | |
And they're actually taking stones from the river bed | :19:44. | :19:47. | |
I mean, back in the UK you'd have a machine to do all this. | :19:48. | :19:54. | |
Everywhere you go in Bangladesh, it's just amazing | :19:55. | :19:56. | |
the amount of back-breaking labour that happens. | :19:57. | :20:06. | |
This it's a beehive they've just taken off a tree. | :20:07. | :20:10. | |
Why have we got the bees as well then? | :20:11. | :20:12. | |
Well, he hasn't got time to get rid of them, once he gets home, | :20:13. | :20:15. | |
You don't buy the honey with the bees, then. | :20:16. | :20:22. | |
No, but he's got a part of the honey here in his, er... | :20:23. | :20:25. | |
But this bunch of bees are, er baby bees. | :20:26. | :20:35. | |
They haven't really grown their sting. | :20:36. | :20:37. | |
Kamran has arranged for us to eat in a local restaurant. | :20:38. | :20:40. | |
Here, they cook a curry famous in Bangladesh. | :20:41. | :20:47. | |
Well, these two very well turned-out chefs are going to, | :20:48. | :20:49. | |
And I've just eaten a dish of beef shatkora and I'm really looking | :20:50. | :20:53. | |
But what I do know is that the most important ingredient is this. | :20:54. | :21:06. | |
The shatkora, which is a citrus fruit very | :21:07. | :21:08. | |
resembles but you can't eat it as a fruit and it is unique | :21:09. | :21:13. | |
to Sylhet so we aren't going to get this dish anywhere else, | :21:14. | :21:16. | |
so I'm already thinking how am I going to recreate it back home. | :21:17. | :21:19. | |
I guess I'll probably use a grapefruit but apparently this | :21:20. | :21:21. | |
is not sliced and put into the curry till right near the end, | :21:22. | :21:24. | |
so you get that lovely citrus-y flavour in the finished dish. | :21:25. | :21:28. | |
I'm just trying to work out what cut of beef it is here. | :21:29. | :21:31. | |
I must say it looks like they're making it for about, er 20 people. | :21:32. | :21:42. | |
So, like most curries, they fry off sliced shallots, | :21:43. | :21:44. | |
a whole heap of them, and when they're softened, | :21:45. | :21:46. | |
In this case, cardamom, cloves, cassia leaves and cinnamon. | :21:47. | :21:55. | |
Now you're not going to get cassia leaves in the UK, I don't think. | :21:56. | :21:58. | |
I've noticed consistently through my travels in Bangladesh | :21:59. | :22:11. | |
Next comes chilli powder and turmeric. | :22:12. | :22:18. | |
When in Bangladesh, they don't use fresh. | :22:19. | :22:26. | |
He loosens it all up with some water from the rice pot. | :22:27. | :22:29. | |
I was half joking when I said it was 20 people, but I think | :22:30. | :22:37. | |
Anyway, that cooks for at least two hours or if it's Bangladeshi beef, | :22:38. | :22:42. | |
I'm surprised he didn't use fresh tomatoes because there's so many | :22:43. | :22:48. | |
You only use the skin of the fruit as it's so sour. | :22:49. | :23:02. | |
The rice for this dish is cooked inside a bamboo tube, | :23:03. | :23:09. | |
but when it goes into the tube it's mixed with coconut milk so it's | :23:10. | :23:12. | |
In fact rice cooked in a bit of coconut milk | :23:13. | :23:17. | |
But if I was doing this at home, I think I'd leave out the bamboo! | :23:18. | :23:24. | |
Now it's time for the chunks of shatkora to go in to cook | :23:25. | :23:27. | |
And by the way, I've discovered you can get shatkora in the UK. | :23:28. | :23:38. | |
If you ever see this on a menu at your local Indian | :23:39. | :23:41. | |
And that shatkora contrasts beautifully with the hot | :23:42. | :23:45. | |
That means "delicious" in the local lingo. | :23:46. | :24:12. | |
Right, time for a dish that uses fresh, seasonal ingredients that | :24:13. | :24:20. | |
you may have growing in your gardens or window boxes. | :24:21. | :24:22. | |
We're going to use some of the amazing produce | :24:23. | :24:25. | |
I'm going to do a very simple dish of some prawns and scallops. It is | :24:26. | :24:40. | |
very simple, so let's get on with this, and we will start chatting. | :24:41. | :24:46. | |
So, radio DJ, you have been on radio one for 20 years? Yes, a long-time. | :24:47. | :24:52. | |
And that is quite a feat, because you have, your demographic is very | :24:53. | :25:00. | |
young. I started off on the morning show, so for five years I had about | :25:01. | :25:05. | |
five alarms which I had to put over the other side of the room. | :25:06. | :25:10. | |
Eventually you get immune to the alarm, they are set to like two | :25:11. | :25:14. | |
o'clock in the morning. But luckily I got moved off that to a drivetime | :25:15. | :25:19. | |
show for a while, and I'm currently doing 1pm till 4pm, and I love it. | :25:20. | :25:25. | |
And that curtails your social life? Having to get up at that time? Yes, | :25:26. | :25:34. | |
but I was young. I did go out, that was the problem. I then stopped | :25:35. | :25:37. | |
going out towards the end, it is weird when you do those hours, | :25:38. | :25:41. | |
because you will wake up at three o'clock in the afternoon in the | :25:42. | :25:44. | |
winter and you will think, I've missed the show! Because it's dark. | :25:45. | :25:51. | |
I bet that's really what you say, oh, no! I BBC Oneed that for you! | :25:52. | :26:09. | |
Is sending so many tweets, and replying. He has gone to a festival? | :26:10. | :26:17. | |
We would have invited him. Chris, you could have been here, you could | :26:18. | :26:20. | |
have come down. I don't know whether you would have got on the show. He | :26:21. | :26:26. | |
is an extreme festival, they are filming for BBC iPlayer in the | :26:27. | :26:29. | |
Arctic Circle where it is sunlight 24-hour is at the moment, but this | :26:30. | :26:34. | |
is the one weekend that he would have done anything to be here. I | :26:35. | :26:38. | |
think we are going to let him do a report for us. So he is going to be | :26:39. | :26:45. | |
on the show technically. On the show today, I am being called a snake, | :26:46. | :26:50. | |
your house should be snakes freeways, snakes on a plate, so I am | :26:51. | :26:57. | |
getting it today. You have been getting a hard time all week. Let me | :26:58. | :27:03. | |
just balance that on there. We have bits and pieces from the garden, I | :27:04. | :27:08. | |
am just going to stick them on the grill. Fresh peas, broad beans, and | :27:09. | :27:15. | |
I will go and pick some more. These are going directly on the grill in | :27:16. | :27:18. | |
their pods, and they will kind of steam in there. We are determined to | :27:19. | :27:25. | |
empty this garden. So how did you get your lucky break, your big | :27:26. | :27:31. | |
break? I started in radio when I was 16, in Southampton where I'm from. I | :27:32. | :27:36. | |
was really lucky, I just hassled a lot of people while I was still at | :27:37. | :27:39. | |
school, it was something I have wanted to do since I can remember, | :27:40. | :27:43. | |
seven Arnie Zolder used to bore my mum with pretend radio shows -- | :27:44. | :27:51. | |
seven or eight years old, I used to bore my mum with pretend radio | :27:52. | :27:55. | |
shows. The DJs at the time were my heroes. I used to pretend to be on | :27:56. | :28:02. | |
radio one, so imagine what it is like for my mum now! Tremendous. You | :28:03. | :28:13. | |
stepped in while I was away! Little gem lettuce is going on, grill them | :28:14. | :28:17. | |
as well. I love this kind of cooking, but you have to keep a | :28:18. | :28:24. | |
close eye on what your doing. I am impressed that you can interview and | :28:25. | :28:28. | |
cook. Amazing, isn't it? LAUGHTER | :28:29. | :28:34. | |
And now I have forgotten what I was going to ask next! So you are doing | :28:35. | :28:44. | |
this big concert in Hull? Yes, we just did Radio 1's big weekend in | :28:45. | :28:48. | |
Hull, City of Culture this year, and I am hosting a concert called I Feel | :28:49. | :29:01. | |
Love, it is celebrating 50 years of sexual freedom and being exactly who | :29:02. | :29:07. | |
you want to be, it is part of Pride. I am hosting it with animatronic and | :29:08. | :29:18. | |
Scissor Sisters. It is from Hull City Hall, and we have a load of | :29:19. | :29:27. | |
artists, we have choirs, Will Young, Alison Moyet, a lot of people on the | :29:28. | :29:39. | |
bill. And you have done some other TV for BBC Three? I do Eurovision | :29:40. | :29:50. | |
every year with Mel Giedroyc, and that is good fun, you get to go to a | :29:51. | :29:53. | |
city that you often wouldn't go to, maybe wouldn't be first on your | :29:54. | :30:00. | |
list. I had never been to Baku in Azerbaijan before I did it, or Kiev, | :30:01. | :30:06. | |
which was this year's. You know when you see Graham Norton on Saturday | :30:07. | :30:10. | |
night, we do that for the semifinals. What a lot of people | :30:11. | :30:14. | |
don't realise is there are two semifinals which go out before the | :30:15. | :30:18. | |
final on Saturday, and we do those on BBC Four. That is where you get | :30:19. | :30:23. | |
to see the really bad ones! LAUGHTER | :30:24. | :30:29. | |
And then there is the Strictly thing which we don't really talk about any | :30:30. | :30:34. | |
more. Let's talk about that! I wouldn't change it for the world. | :30:35. | :30:39. | |
Generally I'm actually quite a shy person, so if you told me that I | :30:40. | :30:45. | |
would manage to last six weeks on Strictly Come Dancing without | :30:46. | :30:49. | |
actually managed to really dancers step, then that was good. It was | :30:50. | :30:54. | |
quite a terrifying thing to do, I imagine. Eventually you have to | :30:55. | :30:58. | |
admit to yourself that you are the comedy won that year. And then it | :30:59. | :31:00. | |
flows. Can you not dance at all? No! It is all interest on YouTube. | :31:01. | :31:19. | |
You know the dry ice they were pumping on the stage? I was | :31:20. | :31:25. | |
convinced they were adding more to the stage to hide my feet. My poor | :31:26. | :31:32. | |
dance partner, won the year after with someone else! Oh, you are | :31:33. | :31:38. | |
dancing with someone else now?! But we had a system where we would start | :31:39. | :31:44. | |
the dance and she was like, immaculate. And would be able to | :31:45. | :31:52. | |
speak without showing it, left, left, and I still couldn't do it! | :31:53. | :32:02. | |
Have you kept the dancing up? No. Not even a little bit? No. | :32:03. | :32:09. | |
I think people expect that at parties, you will keep it going. At | :32:10. | :32:15. | |
parties people will ask me to do the crab! I was dressed from head to tow | :32:16. | :32:31. | |
toe in an outfit, and the movie weak was Under the Sea. I was wearing a | :32:32. | :32:39. | |
gold outfit with a red face. I had then to do the tour and I dressed up | :32:40. | :32:47. | |
in that outfit 31 times. Sometimes when you are sat outside a rainy | :32:48. | :32:54. | |
Sheffield arena, about to do the dance in red trousers, a red top and | :32:55. | :33:00. | |
a red face, you ask yourself what are you doing with your life. When | :33:01. | :33:05. | |
the show comes back, and it will be on again soon it is odd as you feel | :33:06. | :33:10. | |
you have been a part of it. And then there is a whole new group of people | :33:11. | :33:17. | |
and you do feel a bit jailous, because it is such a great | :33:18. | :33:22. | |
experience. You should do it if it comes your | :33:23. | :33:26. | |
way. Well, it terrifies me! There is a | :33:27. | :33:34. | |
reason! So, I have the prawns on the wooden plank, it takes on the | :33:35. | :33:40. | |
flavours and the taste. We soaked the plank for 30 minutes in | :33:41. | :33:42. | |
waterment Or if you want to be flash, cider. | :33:43. | :33:54. | |
Cider sounds nice. It always sounds nice! Where do I get that? You can | :33:55. | :34:03. | |
get them online. . What do I put in the search engine | :34:04. | :34:12. | |
for that? Cedar wood! And these are... You are just picking | :34:13. | :34:22. | |
anything! This is ouredible wall! And then the courgette has been | :34:23. | :34:29. | |
stripped. That has been fried up. | :34:30. | :34:37. | |
And there is the prawns with the salad. | :34:38. | :34:45. | |
I am so glad I don't have to cook. I have been on a show similar to this | :34:46. | :34:51. | |
before. They asked me to chop an onion. It didn't go well. | :34:52. | :34:57. | |
Right, tuck in. I tell you what, this is a little bit of kale from | :34:58. | :35:04. | |
the garden. Let me pick that over. A little bit of texture. There you go, | :35:05. | :35:08. | |
try that into that. Thank you very much. | :35:09. | :35:11. | |
So what will I be making for Scott at the end of the show? | :35:12. | :35:18. | |
Go to the website right now. I wonder what it will be? How is it? | :35:19. | :35:28. | |
Heaven. Got that smoky taste? It is | :35:29. | :35:31. | |
I'll marinate chicken with garlic, yoghurt, | :35:32. | :35:35. | |
I'll make a grilled pineapple and green bean chutney, | :35:36. | :35:38. | |
and serve on a spiced souffle potato cake with a tahini dressing. | :35:39. | :35:41. | |
And a load more of your hells ? cauliflower, couscous and lamb! | :35:42. | :35:46. | |
I'll roll a loin of lamb in ground mushrooms and roast | :35:47. | :35:49. | |
I'll grill and saute more mushrooms to make a sauce and then I'll serve | :35:50. | :35:53. | |
with the roasted lamb along with a cauliflower couscous. | :35:54. | :35:58. | |
And don't forget Scott's fate is down to you at home! | :35:59. | :36:00. | |
And at the moment it's pretty close, so it's all to play for! | :36:01. | :36:04. | |
You've still got around 25 minutes left, just head to the website. | :36:05. | :36:10. | |
Time now to catch up with those Incredible Spicemen, | :36:11. | :36:12. | |
Cyrus Todiwala and Tony Singh, they're up to something a bit | :36:13. | :36:15. | |
cheesy today, making the ultimate midnight snack! | :36:16. | :37:08. | |
Local cheddar maker John is keeping this fabulous tradition alive today. | :37:09. | :37:17. | |
Why go to so much trouble to put them in a cave in a cave? It is | :37:18. | :37:22. | |
really important for the cheese. As it is trying out ats it is maturing. | :37:23. | :37:27. | |
Can we get a taste of this? Absolutely. | :37:28. | :37:31. | |
Wow! Super. That texture is melting in your | :37:32. | :37:37. | |
mouth! Honestly, I could eat a kilo of that stuff. How much to make that | :37:38. | :37:42. | |
cheese? That would be ?500. Worth every penny. In Britain we produce | :37:43. | :37:46. | |
some of the best cheeses in the world. For me, a good slice of | :37:47. | :37:52. | |
cheese and toast is a simple pleasure but with a hint of green | :37:53. | :38:02. | |
chilli it becomes exceptional! We are starting chef. Are you ready? | :38:03. | :38:06. | |
OK. Bread, cheese, celebration. Chilli | :38:07. | :38:11. | |
cheese toast. For this particular recipe, the key ingredients are the | :38:12. | :38:15. | |
chillies. The chilli, sir! Chile is the | :38:16. | :38:22. | |
world's most popular spice but we are wary of it in Britain. There are | :38:23. | :38:27. | |
around 3,000 varieties, all of which vary in flavour and heat. Find one | :38:28. | :38:35. | |
to suit. Use it like salt and your everyday food will be transformed. | :38:36. | :38:44. | |
You have little ones like that... Bird's-eye chillies are fruity and | :38:45. | :38:49. | |
hot. These are dynamites, Scotch bop | :38:50. | :38:55. | |
eddies. Atom bombs. These have a fiery compound that | :38:56. | :38:58. | |
give the chilli its kick. I'm going for that. | :38:59. | :39:03. | |
Nice. Middle of the road. Serenade is a large mild chilli | :39:04. | :39:08. | |
grown in the UK. A good all-rounder for a little bit of heat and lots of | :39:09. | :39:13. | |
flavour. I'm chopping up two whole serenades. | :39:14. | :39:17. | |
Leaving the seeds out? No, leave them out. When you put the seeds in | :39:18. | :39:22. | |
to the sauce I want the oils to ooze out. The sauce is creamy, rich, | :39:23. | :39:27. | |
flour, butter, beer. When things a lush, you have to lift the heat | :39:28. | :39:33. | |
slightly to make it all come out. The creaminess suppresses the heat. | :39:34. | :39:39. | |
The seeds and the membranes contain the chilli's heat and can be scraped | :39:40. | :39:43. | |
out if you like it mild. But I want a bit of zing. So, now, to get | :39:44. | :39:49. | |
cracking with the cheesy topping. In a blob of butter. 50 grams of | :39:50. | :39:57. | |
melted butter and plain flour make the basic roux. Oh, very nice. | :39:58. | :40:03. | |
Ale. 250 mls does the trick. When you add it into the roux, you add it | :40:04. | :40:10. | |
fast, then you won't get lumps. Chef, how is the cheese? Lovely. | :40:11. | :40:18. | |
Bring it here, so I can keep an eye on it! No, this bit is not nice! Use | :40:19. | :40:29. | |
whatever cheese you like but for a balance, 100 grams of cheddar, 100 | :40:30. | :40:35. | |
grams of Caerphilly, and for a bite, 100 grams of blue. | :40:36. | :40:42. | |
So, in with the cheddar and the star of the show, two chopped chillies. | :40:43. | :40:49. | |
And then the secret ingredients, three egg yolks. Make sure that the | :40:50. | :40:53. | |
sauce is not boiling or bobbling. If it is, you won't get a good texture. | :40:54. | :40:59. | |
The one thing that I would add in the end but never cook it, is good | :41:00. | :41:06. | |
old mustard piece. If you cook mustard, the heat, the | :41:07. | :41:13. | |
punkency, the flame from our eyeballs and ears, will die! To go | :41:14. | :41:19. | |
with the cheese on toast? A chutney, with a fresh coriander, and fresh | :41:20. | :41:25. | |
tomatoes. This is so quick, so fresh, you don't even need a knife. | :41:26. | :41:34. | |
Pick off the mint. Coriander, tear, sea salt, tomatoes in, and off you | :41:35. | :41:39. | |
go. Spread the chilli cheese | :41:40. | :41:42. | |
extravaganza generously on the toast and pop it under the grill until | :41:43. | :41:50. | |
bubbling and golden! Then, all it needs is a dollop of chutney. Try | :41:51. | :41:54. | |
that, chef. I'll have that piece, sir. | :41:55. | :42:00. | |
And the middle bit... Lovely. Mmm. | :42:01. | :42:06. | |
Very good. My midnight snack has been transformed. You are getting | :42:07. | :42:11. | |
the cheeses, lovely. The mustard, the back pallet, and the chilli on | :42:12. | :42:14. | |
the side. That is the best cheese on toast I have tasted. That is | :42:15. | :42:21. | |
fabulous! That is what we call... Just gorgeous! | :42:22. | :42:27. | |
Still to come on today's show - Nigella Lawson | :42:28. | :42:31. | |
She's making a rather unusual dish of cocoa pasta with a dark | :42:32. | :42:35. | |
And there's no omelette challenge today! | :42:36. | :42:38. | |
Instead we're setting the chefs a barbecue sauce challenge! | :42:39. | :42:40. | |
Can our chefs Andi and Neil turn up the HEAT in the competition | :42:41. | :42:43. | |
when they MEAT head to head in the kitchen to make the perfect | :42:44. | :42:46. | |
Let's hope the time doesn't KETCHUP on them ? The STEAKS | :42:47. | :42:55. | |
And will Scott get his food heaven, spiced marinated chicken thighs | :42:56. | :43:05. | |
and a grilled pineapple chutney or food hell, mushroom crusted loin | :43:06. | :43:07. | |
The vote is still open, so go to the website now! | :43:08. | :43:11. | |
Andi, what are we making? I'm making a seared marinated steak with smoked | :43:12. | :43:36. | |
paprika alioli and blistered baby tomatoes. | :43:37. | :43:40. | |
Why don't you start on the mayonnaise. I will chuck this under | :43:41. | :43:44. | |
the grill. Get it on straightaway. Snrp you have been very busy. | :43:45. | :43:51. | |
Really busy, Matt. Incredibly busy. I've opened a restaurant. Finished | :43:52. | :43:56. | |
Great British Menu. I have been doing the kitchen Cabinet. | :43:57. | :44:02. | |
Back up a bit. The new restaurant, first of all? Yes, the new | :44:03. | :44:06. | |
restaurant. I am so happy. It looks beautiful. | :44:07. | :44:12. | |
It is incredibly beautiful. Will I be able to get in there? | :44:13. | :44:20. | |
Let's see how we go today. Is it free? Free?! Let's see. It so | :44:21. | :44:27. | |
wonderful to finally have my own place. It really is my happy place. | :44:28. | :44:34. | |
It is just a beautiful restaurant. My dear friend Debs k Armstrong | :44:35. | :44:40. | |
designed it. She is not just a designer but an insleighs artist. | :44:41. | :44:45. | |
She has a vision for things and has turned it into something beautiful. | :44:46. | :44:49. | |
I love your garden. It is an oasis of loveliness. She | :44:50. | :44:54. | |
created it from nothing, really. I went in one day, turned on the fairy | :44:55. | :45:00. | |
lights, as it is fairy-lit in the back. And the whole thing lit up and | :45:01. | :45:05. | |
I burst into tears. Really? A bit emotional? Well, I am | :45:06. | :45:17. | |
hormonal. It does happen! So, I have lots of molasses, and cold rapeseed | :45:18. | :45:22. | |
oil going into that. A little of this paprika. And that is the smoked | :45:23. | :45:28. | |
paprika over there. You get inspiration from your | :45:29. | :45:33. | |
cooking from your childhood travels? I live in East London, Hackney. | :45:34. | :45:38. | |
There are so many different languages, cultures, a mix up of | :45:39. | :45:41. | |
everybody. It is what I love about it. I am getting herbs from here. | :45:42. | :45:45. | |
Every day there is another inspiration. | :45:46. | :45:49. | |
I have had a whole molasses thing going on lately. | :45:50. | :45:54. | |
Waves of favourites? Yes, and lots of different kinds there. Is carob, | :45:55. | :45:58. | |
mulberry, all sorts of beautiful things to use. This is pomegranate. | :45:59. | :46:07. | |
What are you picking now? I am picking violas and thyme. | :46:08. | :46:15. | |
Don't take too much! It is my cook! It is all about the air time! Don't | :46:16. | :46:24. | |
start with me, and so with have the thyme and the oregano. | :46:25. | :46:29. | |
So I think we live in such an incredible country, people from all | :46:30. | :46:33. | |
over the world doing amazing things. I find that really inspiring. | :46:34. | :46:42. | |
There is so much talk at the moment about what keeps us apart, food is a | :46:43. | :46:52. | |
really lovely way to ameliorate for that nastiness. And in terms of your | :46:53. | :46:56. | |
other television, great British menu? That has just finished. And | :46:57. | :47:02. | |
how did you enjoy that? It is pretty highbrow stuff, it absolutely was | :47:03. | :47:10. | |
the best time. I did it years ago, and Neil, you have done it, series | :47:11. | :47:16. | |
nine. I'd think I got any further venue, and we doing all right! Some | :47:17. | :47:22. | |
of the food, I wouldn't know where to begin, it has gone crazy. They | :47:23. | :47:27. | |
are extraordinary, it is awe-inspiring, not just because of | :47:28. | :47:33. | |
the talent and creativity, but their kitchen, that kitchen is hot. I | :47:34. | :47:38. | |
remember doing puff pastry in there. Yes, and we are following them | :47:39. | :47:41. | |
around with cameras asking them annoying questions, so the fact that | :47:42. | :47:47. | |
they managed to create the stuff they do. That is very kind of you. | :47:48. | :47:51. | |
The fact that they managed to create all that stuff whilst all those | :47:52. | :47:55. | |
other things are going on and hold their nerve, it is miraculous. I | :47:56. | :48:02. | |
remember it very well. How far did you get? I didn't get to the | :48:03. | :48:06. | |
judging, so I wouldn't have seen you. I am new, darling. Are these | :48:07. | :48:13. | |
all right? I will leave those there. They are quite hot, but they are | :48:14. | :48:16. | |
lovely. We will make a little salad with those with the VAIO and | :48:17. | :48:21. | |
flowers. And don't forget the lemon in the mayonnaise like you did in | :48:22. | :48:32. | |
rehearsals. -- the viola flowers. Can we get Ed? We need the fire. He | :48:33. | :48:50. | |
trained with Bear Grylls! Is this a Bear Grylls trick? He does actually | :48:51. | :49:01. | |
look like him a bit. A younger, better looking version. | :49:02. | :49:03. | |
CHEERING As you were. We need a little bit of | :49:04. | :49:15. | |
colour on the other side. Tab Matt Tootle, | :49:16. | :49:22. | |
Andi, you also do a bit of DJ in, don't you? I know how to pick tunes | :49:23. | :49:33. | |
and what good music is. I am not very good at the mixing. I just put | :49:34. | :49:38. | |
the tunes on next to each other. Do you mix? Do you beat much? Talking | :49:39. | :49:44. | |
in between, that is the same. So is there a horrible pause between your | :49:45. | :49:49. | |
records? I know how to get them to join up. And do you call them | :49:50. | :49:58. | |
records or discs? I am DJ in on the 29th of July for another LGBT event | :49:59. | :50:05. | |
at Hackney town Hall that my amazing friend Lyle is doing. It is a | :50:06. | :50:10. | |
massive fashion and music gorgeous event, and me and my daughter I DJ | :50:11. | :50:16. | |
together. How long is your set? Stop it. It is about and are half. | :50:17. | :50:31. | |
Really? Let's get this out there. We have smoked paprika here. This is | :50:32. | :50:43. | |
gorgeous, it brings all the sweetness, they are all sticky and | :50:44. | :50:52. | |
delicious. Let's get some of the flowers. If you would like to try | :50:53. | :51:00. | |
any of the recipes from today, then visit the website. | :51:01. | :51:04. | |
And there's still time for you to vote on the website | :51:05. | :51:07. | |
That is amazing. It is just a nice way to elevate stake, it can be a | :51:08. | :51:27. | |
bit boring. I think bad state, maybe. Don't argue with me, Matt. | :51:28. | :51:37. | |
This is your slot! One more Spoon, we will get the mayonnaise onto | :51:38. | :51:46. | |
there. Thank you. Lovely, and a little bit of this. So that was | :51:47. | :52:02. | |
pomegranate, molasses... ? Cumin, pomegranate, | :52:03. | :52:14. | |
thyme. APPLAUSE | :52:15. | :52:22. | |
Right, let's grab someone in. I like your shoes. Thank you, they are new. | :52:23. | :52:41. | |
I even match the napkins! But wasn't deliberate. And this took no time at | :52:42. | :52:45. | |
all. It is a quick, lovely thing to do. It rings the changes a little | :52:46. | :52:53. | |
bit. Always the fat, crispy fat is where it's at. So what wine have we | :52:54. | :53:03. | |
got? We have a rioja, I was thinking, lovely steak, might go | :53:04. | :53:06. | |
really well, but it was all about the marinade, the sweetness. | :53:07. | :53:13. | |
This is from 2014, seven quid, great value. It is big, but for a steak, | :53:14. | :53:25. | |
you need some structure. It has a little sweet spice to it. It is | :53:26. | :53:30. | |
gorgeous, the depth with the sour pomegranates works well. I don't | :53:31. | :53:36. | |
think I have ever had steak like that ever. Very good value. What do | :53:37. | :53:44. | |
the audience think? There is a collective now! | :53:45. | :53:53. | |
And how is it? How is it going down? So far so good. Liquid velvet, love | :53:54. | :54:02. | |
that! The Hairy Bikers have been | :54:03. | :54:03. | |
in this garden all week, so it seemed a shame not to have | :54:04. | :54:06. | |
them in this show too! Here they are making a classic | :54:07. | :54:09. | |
butter potato pie with mushroom gravy ? not one for you, | :54:10. | :54:11. | |
Scott! It's a Best Of British classic - | :54:12. | :54:25. | |
it's a butter potato pie. Traditionally they were served | :54:26. | :54:28. | |
in Lancashire and eaten on a Friday. If you didn't have fish, | :54:29. | :54:35. | |
being a Catholic you could still have your meat-free Friday, | :54:36. | :54:38. | |
and thus the butter potato We're going to do a mushroom gravy | :54:39. | :54:40. | |
which is brilliant with this, We're going to do these | :54:41. | :54:45. | |
in five-millimetre slices. Meanwhile, I'm going to think | :54:46. | :54:55. | |
ahead to the gravy. I'm going to soak some dried | :54:56. | :54:57. | |
mushrooms in vegetable stock. For your stock, either add a couple | :54:58. | :55:12. | |
of teaspoons of bouillon, or one vegetable stock cube | :55:13. | :55:17. | |
to half a pint of water. Pour that over | :55:18. | :55:19. | |
a little pan of dried mushrooms. These are just the ordinary ones | :55:20. | :55:22. | |
you get from the supermarket, Take one onion, slice it finely | :55:23. | :55:24. | |
and saute it in butter and oil until it's unctuous, | :55:25. | :55:29. | |
golden and brown. Now, put these potatoes in boiling | :55:30. | :55:31. | |
water and cook until tender, which should be about four | :55:32. | :55:33. | |
to five minutes. Take some butter, put that | :55:34. | :55:36. | |
in a pan and add some oil. A little toaty toat | :55:37. | :55:39. | |
of salt, Mr Myres? Just as your uber tubers soften, | :55:40. | :55:45. | |
drain and cool under a tap to stop Cooking completion | :55:46. | :55:53. | |
will occur when the pie You know, we're just | :55:54. | :55:57. | |
going to do a cheesy pastry. This is an appliance-assisted really | :55:58. | :56:16. | |
quick, tasty pastry. Simply | :56:17. | :56:18. | |
whiz up 50 grams of grated cheddar cheese and 170 grams of butter | :56:19. | :56:21. | |
with 350 grams of plain flour. And blend away until it resembles | :56:22. | :56:26. | |
something akin to fine breadcrumbs. Now beat an egg with a tablespoon | :56:27. | :56:34. | |
of water. Gently add until your | :56:35. | :56:39. | |
mixture begins to form Go a bit steady, because | :56:40. | :56:41. | |
some eggs are bigger than others, and you may end up | :56:42. | :56:44. | |
with your pastry being too soft. I used to do impressions of kitchen | :56:45. | :56:47. | |
appliances, you know. Thankfully, ladies and gents, | :56:48. | :56:55. | |
we're done with the appliances Using hands, we knead | :56:56. | :57:09. | |
the pastry into a ball, putting a third to one | :57:10. | :57:16. | |
side to use as a lid. Roll out the rest, remembering | :57:17. | :57:18. | |
to turn it regularly. Place your pastry over | :57:19. | :57:24. | |
your pin, like so. ..then just press it quite firmly | :57:25. | :57:42. | |
into there and leave the edge over hanging, | :57:43. | :57:45. | |
because we'll deal with that later. Prick your base and press | :57:46. | :57:48. | |
out the air bubbles. What we do, take our now | :57:49. | :57:50. | |
cool potatoes and just More butter, and now | :57:51. | :58:03. | |
the rest of the onions. Then finish off with | :58:04. | :58:31. | |
the rest of the potato. Tell you what, mate, | :58:32. | :58:49. | |
it looks like blackbirds are going to fly out of that | :58:50. | :58:53. | |
pie any minute. 'We'll trim off this extra pastry.' | :58:54. | :58:55. | |
HUSKILY: It's all yours. 'And hand over to Si, | :58:56. | :58:57. | |
and he can do his thing.' Stick two air holes in the lid | :58:58. | :59:01. | |
to allow the steam to escape. Finally, an eggy wash to glaze, | :59:02. | :59:05. | |
and our picture-perfect potato pie Oven, 180 degrees | :59:06. | :59:08. | |
for about 40 minutes. On a hot oven tray, which will mean | :59:09. | :59:16. | |
we'll get a crispy bottom. We'll saute these fresh mushrooms | :59:17. | :59:20. | |
in butter and olive oil Drain and chop our | :59:21. | :59:33. | |
rehydrated mushrooms. Gradually add the | :59:34. | :59:44. | |
liquid to the gravy. thick, we don't want it too thin | :59:45. | :59:47. | |
either, do we? No, just needs to be...of | :59:48. | :59:51. | |
gravy consistency. If you're fancy, add | :59:52. | :59:54. | |
some chopped chives. What a wonderful | :59:55. | :00:03. | |
midweek family meal. It's a pie that's not short | :00:04. | :00:19. | |
on filling, and think, that pastry is cheesy | :00:20. | :00:27. | |
and yummy and unctuous. And I think it has made, | :00:28. | :00:34. | |
genuinely, the potato the main event in what really | :00:35. | :00:58. | |
is an old English classic. Thanks Si and Dave ? loved | :00:59. | :01:00. | |
watching you all week! The heaven and hell | :01:01. | :01:14. | |
vote is now closed. We'll reveal what you've chosen | :01:15. | :01:18. | |
at the end of the show. Olly, are you standing by? I am. | :01:19. | :01:22. | |
questions from our audience! Olly, are you standing by? I am. | :01:23. | :01:36. | |
Ben, what is your question? We have a lemon tree in the garden, we have | :01:37. | :01:40. | |
not managed to kill it, which is great. We would like recipes for | :01:41. | :01:47. | |
lemons, especially for the barbecue. Wow! Where do you live? Bookham! | :01:48. | :01:59. | |
Wow! Nice. He absolutely loves his lemon tree. | :02:00. | :02:08. | |
Have you got a name for it? Dave! So, what would you do, Neil? I saw | :02:09. | :02:15. | |
somebody made a lemonade. So sticking the lemons with the peel, | :02:16. | :02:20. | |
sugar, soda water. Lovely. And grilled lemon with meat or fish? | :02:21. | :02:25. | |
Absolutely. Use it as a dressing. Make it up with lemme owned oil I | :02:26. | :02:31. | |
havive oil. And make a syrup. | :02:32. | :02:42. | |
Yeah, or Limoncello! Right, another question? I grow a lot of | :02:43. | :02:47. | |
vegetables, what would you most like to cook from this garden? The | :02:48. | :02:54. | |
kohlrabi looks beautiful. The purple, alien looking thing. | :02:55. | :03:01. | |
That is amazing. Shave it, roast it, slice it, raw. That is a favourite. | :03:02. | :03:07. | |
It is a forgotten vegetable. I don't know why. | :03:08. | :03:14. | |
Andi, what about you? There is quinoa over there growing. I feel it | :03:15. | :03:21. | |
is much maligned. I really like it. You can make lots of beautiful | :03:22. | :03:27. | |
salads with lemon, dill, thyme, lots of things running through it. And | :03:28. | :03:34. | |
the mull berries look amazing. I'm going to use them! Hello, I would | :03:35. | :03:40. | |
love tips on cooking crispy pork belly. Any recipe ideas or how to | :03:41. | :03:46. | |
get it crispy? Put it in water. Bring up to the boil. 15 minutes | :03:47. | :03:54. | |
boiling in water to soften the skin. Then leave it in the fridge | :03:55. | :04:00. | |
overnight to dry out. Then roast in a very hot oven. And inside it will | :04:01. | :04:04. | |
not overcook. Would you put anything on the top of | :04:05. | :04:10. | |
the crackling to make it crispy? No, don't need to do anything with it. | :04:11. | :04:22. | |
And serve it with gooseberries as a compote! I would like inspiration | :04:23. | :04:30. | |
for cooking chard? Oil in a pan, sliced garlic, roast it off. Stick | :04:31. | :04:35. | |
the chard in. Cutting the stalks to little bit. Toss it around with a | :04:36. | :04:41. | |
little sesame oil, and soy sauce. Beautiful. | :04:42. | :04:48. | |
I made a chard gratin. A quiche mix, it cooks slowly it is very nice. | :04:49. | :04:50. | |
Is that OK? Happy days. Time now for one | :04:51. | :04:53. | |
of our foodie films. This week, we sent chef | :04:54. | :04:56. | |
Rosie Birkett to explore the world of urban honey production | :04:57. | :04:58. | |
at Bermondsey Street Bees! honey are consumed in the UK each | :04:59. | :05:16. | |
year. As I love using it in my cooking, want to learn more about | :05:17. | :05:20. | |
the fantastic product. So I have come to meet a bee-keeper but his | :05:21. | :05:25. | |
hives are not in a field, they are in the middle of London. | :05:26. | :05:30. | |
Hi, Dale. Good to meet you. You too! We are in sunny Bermondsey, | :05:31. | :05:37. | |
what is it like beekeeping in the capital? It is exciting. You have to | :05:38. | :05:43. | |
know your bees. You want to know that you are looking after the food, | :05:44. | :05:48. | |
the health and the bees. So we are foraging for them. We beast their | :05:49. | :05:54. | |
food to ensure their health and happiness. | :05:55. | :05:58. | |
Well, Rosie, welcome to the rooftop hives in Bermondsey. | :05:59. | :06:02. | |
This is amazing. Where are the hives? Four here on this side and | :06:03. | :06:07. | |
four on that side. You are in the middle of the city up | :06:08. | :06:12. | |
on the roofs? It is ideal. The bees don't worry about the noise and the | :06:13. | :06:16. | |
bustle of the city. They have space, so they can go about their business | :06:17. | :06:20. | |
of being bees. Is the honey in the City different | :06:21. | :06:24. | |
in flavour to the countryside honey? The country honey has a lovely mono | :06:25. | :06:29. | |
floral flavours, whereas London honey, from the variety of foraged | :06:30. | :06:33. | |
sources and the length of the season, as London is warmer, so the | :06:34. | :06:45. | |
complexity, depth of flavour is more involved, where as the countryside | :06:46. | :06:51. | |
honeys lack. You are looking right on song with the bees. | :06:52. | :07:00. | |
Bang on trend! So, how about that? That's live bees, doing what bees | :07:01. | :07:02. | |
do. So coal. And there she is, the queen | :07:03. | :07:10. | |
bee. With an incredible iridescent blue dot on her back? -- so cool! | :07:11. | :07:20. | |
OK, Dale. This is the moment I've been waiting for all day. To get to | :07:21. | :07:25. | |
taste the incredible honey we have just extracted. That is absolutely | :07:26. | :07:28. | |
delicious. There is so much flavour going on in there. Aside from the | :07:29. | :07:34. | |
sweetness, I'm getting herbaceous lingering flavours. Really, really | :07:35. | :07:39. | |
beautiful. Right, we have seen how important it is to properly look | :07:40. | :07:44. | |
after our bees. They have put so much hard work into the honey, so I | :07:45. | :07:49. | |
have! I hope you enjoyed it as much as we have! Let's hear it for the | :07:50. | :07:57. | |
beautiful bees. I'm a bee-keeper myself. I think | :07:58. | :08:02. | |
that they do a great job of pollinating fruit and vegetable, | :08:03. | :08:06. | |
gathering all of the most delicious things in the world and making honey | :08:07. | :08:10. | |
in excess. We served it to our lovely audience. How did it go down? | :08:11. | :08:15. | |
Lovely. Tasty. On top of the goat's cheese as well? | :08:16. | :08:20. | |
Yes, very nice. A delicious combination. Am I right | :08:21. | :08:25. | |
in saying I have a former bee-keeper? That's right. | :08:26. | :08:29. | |
Why should we get behind the bees? We need them for the honey and for | :08:30. | :08:35. | |
the pollination of crops in our garden and everything else. They | :08:36. | :08:39. | |
really keep things going. And for me, all of the plants are | :08:40. | :08:43. | |
designed to be food for the bees. They do a wonderful job and make | :08:44. | :08:52. | |
your garden look beautiful! There is lovely lavender, the carnations, the | :08:53. | :08:56. | |
holly hocks, the bee is the emblem of summer. | :08:57. | :09:02. | |
Right, every to you, Matt. Olly Smith is a general all-rounder. | :09:03. | :09:07. | |
Scott, you have the Radio 1 show. We are doing it in the afternoon. It | :09:08. | :09:15. | |
is called... Bangers. I pick a song I believe to be a banger. So does | :09:16. | :09:23. | |
Chris and then a listener comes on and gets to pick their favourite. | :09:24. | :09:29. | |
So, we have something similar. A competition to make a sauce to go | :09:30. | :09:33. | |
with the bangers. What a terrible job this is! | :09:34. | :09:37. | |
We'd like you both to make the best barbecue sauce, | :09:38. | :09:40. | |
choosing from the ingredients in front of you and from anywhere | :09:41. | :09:43. | |
around the garden in one minute and Scott will dip in his banger | :09:44. | :09:46. | |
from the barbecue to judge which one is the best! | :09:47. | :09:48. | |
OK, Andi, what do we have? We have a chipotle mulberry, with a little | :09:49. | :10:17. | |
chilli, and smoked jalepno. Neil, what do you have? Mint, | :10:18. | :10:25. | |
coriander, garlic, cumin. 15 seconds... Oh! | :10:26. | :10:40. | |
10, 9, 8, 7, 6, 5, 4, 3, 2, 1! Right, are you ready?! Scott, take | :10:41. | :10:51. | |
your banger. Dip your banger in. Which sauce do | :10:52. | :10:55. | |
you prefer? You will need more than that. | :10:56. | :10:58. | |
Get a proper lug of it. Get it in there. | :10:59. | :11:06. | |
Mmm! Is that a bit pushy?! That's not like you! I know. I know! You've | :11:07. | :11:17. | |
done a bit of acting, haven't you? If you count one line in the Bill, | :11:18. | :11:20. | |
yes. Oh! How is that? It is quite | :11:21. | :11:35. | |
unattractive to watch. Sorry, I'm afraid, it is Andi. | :11:36. | :11:37. | |
Not that I was being competitive! So So will Scott get his food heaven, | :11:38. | :11:45. | |
spiced marinated chicken thighs and a grilled pineapple chutney | :11:46. | :11:48. | |
or food hell, mushroom crusted loin We'll find what you at home voted | :11:49. | :11:51. | |
for after Nigella Lawson treats us to an intriguing dish made | :11:52. | :11:56. | |
with cocoa pasta and Although I get a lot of cheer | :11:57. | :11:58. | |
and ideas from being surrounded by food, there is a particular warm | :11:59. | :12:28. | |
glow that comes upon me when I'm Now, Italians will tell you that, | :12:29. | :12:31. | |
you know, there is a particular pasta shape for a particular sauce | :12:32. | :12:35. | |
and, of course, they're right, but I am something of an impulse | :12:36. | :12:38. | |
buyer and I do buy pasta shapes that I fear I will never cook | :12:39. | :12:41. | |
but I need to have them here. Now, I feel really these should be | :12:42. | :12:44. | |
in a cathedral in Italy rather than in my larder but here they are, | :12:45. | :12:51. | |
and here I fear they'll stay. They look like fairground ribbons, | :12:52. | :12:55. | |
but now I can't take them out of their packet because they look | :12:56. | :13:04. | |
so pretty here. But I do have a few passionate | :13:05. | :13:09. | |
purchases that I actually cook. They're so cute and I | :13:10. | :13:11. | |
normally hate cute. I mean, you could put them in soup | :13:12. | :13:25. | |
and I think that's what Italians do. But I make mini macaroni cheeses | :13:26. | :13:29. | |
in individual portions. Now, this egg pasta that's dried | :13:30. | :13:31. | |
is so useful if you have fractious children to feed, | :13:32. | :13:39. | |
because it takes about A bit of butter, some grated | :13:40. | :13:42. | |
cheese - everyone's happy. But right now I'm after | :13:43. | :13:47. | |
these dark beauties. I haven't got into the nether | :13:48. | :13:55. | |
reaches of wholemeal here. The reason these fusilli are dark | :13:56. | :14:00. | |
is because they're made with cocoa. You know there are days when you get | :14:01. | :14:08. | |
back from work and you can't make up your mind whether you need | :14:09. | :14:12. | |
chocolate for supper or pasta? This is chocolate pasta with a dark | :14:13. | :14:14. | |
butterscotch and pecan sauce. Now, actually this is a pudding | :14:15. | :14:32. | |
pasta, but I still want the salt because when there's sweet I love | :14:33. | :14:40. | |
a salty edge. When I say "toast", I don't | :14:41. | :14:45. | |
need them to colour. I just want to get a bit of heat | :14:46. | :14:55. | |
under them until their And I am fully aware that | :14:56. | :14:58. | |
pudding pasta sounds and is inauthentically Italian, | :14:59. | :15:02. | |
but in my defence, m'lud, the inspiration and indeed | :15:03. | :15:08. | |
the recipe for this comes from Anna Del Conte, | :15:09. | :15:12. | |
who is THE most distinguished So I'm going to tip these pecans out | :15:13. | :15:14. | |
and carry on with the butterscotch It's a very easy sauce to make, | :15:15. | :15:24. | |
which is good because the days you need to eat this are the days | :15:25. | :15:46. | |
you don't have the energy to do This really needs just to bubble up | :15:47. | :15:49. | |
and, as you can see now, Into that I'm going | :15:50. | :16:02. | |
to pour some cream. That's what turns it really, | :16:03. | :16:14. | |
I suppose, from toffee This can bubble up | :16:15. | :16:16. | |
while I test the pasta. Now, the pasta goes straight | :16:17. | :16:36. | |
into the pan of sauce. This is instant gratification | :16:37. | :17:00. | |
of a very profound kind. There are times when you just need | :17:01. | :17:13. | |
to dive into the dolce. Thanks, Nigella that | :17:14. | :17:30. | |
looked delicious! Right, time to find out | :17:31. | :18:05. | |
whether Scott is getting his food Chicken, pineapple, all those | :18:06. | :18:23. | |
things. And the hell, as cos, cauliflower, you hate those. What | :18:24. | :18:28. | |
you you got? Judging by what has happened on the radio this week, I | :18:29. | :18:34. | |
think hell. Well, it has been surprisingly close. One went 56%, | :18:35. | :18:42. | |
and one went 44%. Only more ideas? I'm still saying hell. You are | :18:43. | :18:52. | |
right! But it was close. I was expecting it to be a complete | :18:53. | :18:56. | |
whitewash. So, there you go. Right, let's get on with this. | :18:57. | :19:04. | |
If you could blitz down those mushrooms, break down the | :19:05. | :19:07. | |
cauliflower. I tell you what I need you to do. If | :19:08. | :19:26. | |
you put the cauliflower in there, and then we will put that over the | :19:27. | :19:29. | |
bowl and cling film it, and that Will Stevens. Is there one of these | :19:30. | :19:39. | |
ingredients that you particularly think is not acceptable? | :19:40. | :19:43. | |
Cauliflower, because it looks like a brain. It really put me off as a | :19:44. | :19:52. | |
child. Even if you smothered it in cheese? Cauliflower cheese! | :19:53. | :19:58. | |
Cauliflower all the cheese! I know it is still in there. What about | :19:59. | :20:07. | |
with butter? Seeing as he is not here, let's make you feel more | :20:08. | :20:11. | |
welcome. Chris, your co-presenter, he is pivotal in your show? He is | :20:12. | :20:20. | |
the stunt guy, and we are actually friends, we have been friends for a | :20:21. | :20:31. | |
long time. Before the radio? Yes, I am from Southampton, he was on radio | :20:32. | :20:39. | |
there, and I was DJ a lot at University, and I thought, he's got | :20:40. | :20:44. | |
something good, and we became mates. He does suffer at my expense | :20:45. | :20:47. | |
sometimes, but it is all part of the job. Is he the fall guy? Sometimes, | :20:48. | :20:57. | |
but often like in this situation, he gets fully involved. Your radio | :20:58. | :21:03. | |
show, Sony award-winning. And you do some cracking segments? Thank you | :21:04. | :21:12. | |
very much. The one to love was 24 years. That was the one Chris used | :21:13. | :21:17. | |
to love. He thought you had to sit at the tap end of the bar. The Bath. | :21:18. | :21:27. | |
For 24 years. How come nobody told him? He had his head up against the | :21:28. | :21:36. | |
taps all his life, until someone rang in and said, it is the other | :21:37. | :21:43. | |
way around. Nobody had told him! Including you? Bath is a solitary | :21:44. | :21:49. | |
thing. Genuinely nobody is there to tell you you are doing it wrong. And | :21:50. | :21:58. | |
I like innuendo bingo. Would you like to go on? Yes, I would. My | :21:59. | :22:04. | |
15-year-old daughter thinks it is the best thing in the world. People | :22:05. | :22:11. | |
spit water over each other when they hear rude clips. It sounds amazing. | :22:12. | :22:19. | |
It's hilarious. It is so basic, so juvenile, but it is hilarious. Back | :22:20. | :22:28. | |
to the food. We blitzed up the mushrooms, and I rolled the lamb in | :22:29. | :22:36. | |
those mushroom crumbs. Then they get wrapped and chilled so that they | :22:37. | :22:40. | |
firm up, we did that earlier, then they go into the wood oven to cook | :22:41. | :22:43. | |
for a couple of minutes, five minutes or so. Neil is so saute the | :22:44. | :23:03. | |
mushrooms with a little bit of rosemary, some cream, bring that | :23:04. | :23:06. | |
down by about two thirds and add some soy sauce and red wine vinegar | :23:07. | :23:16. | |
for a bit of acidity. So here is my to steam over here. So what is it | :23:17. | :23:29. | |
about couscous you don't like? The texture, so cauliflower couscous is | :23:30. | :23:39. | |
a definite no-no. So you don't like quinoa or anything like that? It | :23:40. | :23:44. | |
wasn't part of your diet in Southampton(!) Does it sometimes | :23:45. | :23:53. | |
happen that people's hell isn't that bad. Totally. If you have food that | :23:54. | :23:58. | |
is cooked by good chefs... LAUGHTER | :23:59. | :24:05. | |
I didn't mean it like that. We are surrounded by chefs! Now add | :24:06. | :24:10. | |
some red wine vinegar and soy sauce, and bring that down until it is a | :24:11. | :24:15. | |
little bit sticky. Yes, your hell can still be tasty if it is cooked | :24:16. | :24:24. | |
well. The lamb is going on nicely. Would you ever attempt this dish? | :24:25. | :24:30. | |
No, can't cook. It's easy! You just need three chefs! Standard Saturday | :24:31. | :24:39. | |
afternoon behaviour. Is a Saturday afternoon? It is so early, I have no | :24:40. | :24:46. | |
idea what time it is. This has been lovely. It has been very lovely, | :24:47. | :24:52. | |
yes. This is nice, being out here. I am loving it, the sun is out, the | :24:53. | :24:56. | |
food has been amazing. CHEERING | :24:57. | :25:02. | |
We are going to need some wine. Again. | :25:03. | :25:15. | |
You have had it? I'm out of a job! Lashings of wine. The wine has | :25:16. | :25:23. | |
already been given to the audience. They liked it. In here, some soaked | :25:24. | :25:29. | |
raisins, pine nuts and green olives just to make it a little more | :25:30. | :25:37. | |
interesting. If it looks a little sticky, just add some water. And | :25:38. | :25:43. | |
then in with the parsley. I think my lamb is... | :25:44. | :25:48. | |
Let's let that relax. I like this. We are outside, the wine... I think | :25:49. | :26:01. | |
you will be pleasantly surprised. It doesn't look like half of the | :26:02. | :26:05. | |
ingredients. About half the battle, you can trick your mind. | :26:06. | :26:12. | |
Cheers! We're not done yet! We are just pouring the wine! How was your | :26:13. | :26:26. | |
day, all right? CHEERING | :26:27. | :26:30. | |
All right. They have already had their wine! Scott, have you got your | :26:31. | :26:39. | |
wine? He was in charge of the wine! So what have we got here? | :26:40. | :26:54. | |
This is Pierres Costieres de Nimes, it is ?5.99, and for wine of this | :26:55. | :27:05. | |
quality, it is really good. He has done amazing bargain wines this | :27:06. | :27:09. | |
week, brilliant. I have always believed that wine shouldn't cost a | :27:10. | :27:12. | |
fortune to be great, it should be something to be enjoyed with great | :27:13. | :27:17. | |
friends and great food. It was me to be enjoyed. Look at these mushrooms! | :27:18. | :27:24. | |
We are here with you to support you. Are you feeling tense? Yes. Why? You | :27:25. | :27:32. | |
might want to talk to someone about this. Scott, here is your hell. We | :27:33. | :27:47. | |
have got mushroom crusted Lamb, cauliflower couscous and those | :27:48. | :27:51. | |
mushrooms which you hate so much. It does actually look really good. | :27:52. | :27:58. | |
Tucked in. Is that really your hell? I think you should get a little bit | :27:59. | :28:02. | |
of everything. I am going to go mushrooms first because... That lamb | :28:03. | :28:12. | |
is really good. The taste of it is good, though. The texture and you | :28:13. | :28:19. | |
bite it, it is juicy. But the taste of it, fantastic. Is it still hell? | :28:20. | :28:29. | |
The cauliflower? No. Get some lamb and do it all together. Give him | :28:30. | :28:37. | |
someone into wash it down. Good. So the lamb and the mushrooms. Are you | :28:38. | :28:41. | |
glad you came? I've had a great day. Well, that's all from us today | :28:42. | :28:44. | |
from our special Saturday Kitchen Thanks to our fantastic guests, | :28:45. | :28:47. | |
Neil Rankin, Andi Oliver, All the recipes from the show | :28:48. | :28:50. | |
are on the website: Donal Skehan is back next week | :28:51. | :28:54. | |
in the regular kitchen. And don't forget Best Bites tomorrow | :28:55. | :28:58. | |
morning with me at 10am MAN: What makes you two make | :28:59. | :29:00. | |
different from each other? | :29:01. | :29:09. |