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
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.