:00:00. > :00:07.I'm John Torode and I'm raring to go with a 90-minute celebration
:00:08. > :00:40.Cooking live this morning we have two great chefs.
:00:41. > :00:42.Making his debut on Saturday Kitchen, the world-renowned Spanish
:00:43. > :00:46.And to keep him company, the exceptional Elizabeth Allen
:00:47. > :00:56.How are you? Very well. You look lovely.
:00:57. > :01:00.Omar, you're kicking things off, what are you cooking?
:01:01. > :01:06.Red mullet with a Spanish stir-fry with plenty of green vegetables and
:01:07. > :01:11.olives and as a side dish, a nice warm salad with baby gym and a sweet
:01:12. > :01:17.and sour bacon vinaigrette. You're going to do all that live? Yes, that
:01:18. > :01:18.is a bit tight. It sounds delicious and it smells pretty good.
:01:19. > :01:32.I'm going to do clams and I'm going to have a slight twist on it. So we
:01:33. > :01:42.have noodles macro, This report contains flash photography. And
:01:43. > :01:49.longer. I am going to be using a -- I'm going to be doing a smoky bacon
:01:50. > :01:53.dashi with seaweed stock. It sounds delicious. It is going to be a fun
:01:54. > :02:00.filled morning, I can tell you. And also, we have a variety pack of TV
:02:01. > :02:01.gems from Rick Steiner, Ken Hom and Ching-he Huang and also the Hairy
:02:02. > :02:04.Bikers and Tom Kerridge. Now, our special guest this morning
:02:05. > :02:07.is a top British actress. She was amazing in BBC's
:02:08. > :02:09.Ordinary Lies, and EastEnders, but she's currently got us glued
:02:10. > :02:23.to the screens in the brilliant APPLAUSE
:02:24. > :02:28.How are you? I'm good, how are you? We have had a cup of tea. And a nice
:02:29. > :02:33.little chinwag. Do you like a Saturday morning with a couple of
:02:34. > :02:36.glasses of wine? First thing in the morning, why not? We will do that
:02:37. > :02:39.but you will also be facing Food Heaven and Food Hell and we will
:02:40. > :02:48.talk about your acting as well which will be nice. What is your Food
:02:49. > :02:54.Heaven? Thai food, tapas, piggy food, strong flavours. And what
:02:55. > :02:58.about hell? Begovic anything milky or creamy. I'm with you, not a
:02:59. > :03:00.milkman but I can make great things out of it.
:03:01. > :03:06.For food heaven today I'm going to make you a chicken
:03:07. > :03:08.I'll combine fresh herbs, cooked chicken and crab,
:03:09. > :03:17.That sounds right up my street! And it looks pretty good.
:03:18. > :03:19.But if hell overrules, then you'll be getting
:03:20. > :03:20.a milky, creamy dessert - snow eggs!
:03:21. > :03:25.I'll make meringues, shape into quenelles and drop
:03:26. > :03:28.into simmering milk with vanilla, then once cooked, place them
:03:29. > :03:30.onto a rich vanilla creme anglaise and drizzle over caramel
:03:31. > :03:39.You'll have to wait until the end of the show to find
:03:40. > :03:43.If you'd like the chance to ask any of us a foodie
:03:44. > :03:49.a question today then call: 0330 123 1410.
:03:50. > :03:53.And if we get to speak to you, I'll also ask you if Jo should
:03:54. > :04:04.But if you're watching us on catch up then please don't ring
:04:05. > :04:09.You can also get in touch through social media
:04:10. > :04:30.OK, we're going to make fresh red mullet, pan-fried, and it will go
:04:31. > :04:35.with a Spanish stir-fry with plenty of spinach, ease and olives, quite a
:04:36. > :04:42.lot of Spanish labours. -- peas and olives. -- a lot of Spanish labours.
:04:43. > :04:48.You are going to cook with the baby gem. It is going to be warm. What
:04:49. > :04:53.can I do? Reds dies that courgette in approximately one centimetre
:04:54. > :04:57.cubes. Approximately? What are you doing? I'm going to pan fry these
:04:58. > :05:06.two red mullet over a high heat. We have a hot pan over here. One of the
:05:07. > :05:10.tricks of cooking fish do have a crispy skin, which does not stick no
:05:11. > :05:14.matter how good or bad your pan is, if you have a very hot pan. And to
:05:15. > :05:21.make sure that you pat the fish drive. Yes, take all the liquid of
:05:22. > :05:26.that you can. -- die. And those little red mullet are whole and you
:05:27. > :05:30.can get them gutted and scaled by the fishmonger? Yes, they are
:05:31. > :05:34.cleaned already. And they took in about six minutes? Yes, three
:05:35. > :05:41.minutes each side. You can actually use any fish but these are a
:05:42. > :05:46.Mediterranean style, which is it for me. Tell me about you as a cook.
:05:47. > :05:52.Obviously, you wind to tapas but tell us about your love of food. I
:05:53. > :05:56.started cooking when I was a little boy. -- you are into tapas. I
:05:57. > :06:02.started by helping my mum in the kitchen and it developed into a real
:06:03. > :06:06.passion and my career. That is my path. I have had the pleasure of
:06:07. > :06:12.working with really top chefs in my life as well. I have that experience
:06:13. > :06:16.as well. But now I am into comfort and more rustic and traditional
:06:17. > :06:19.dishes, to be honest. That is how I have moved on. The thing about food
:06:20. > :06:28.being approachable is your thing. You have a new book out? Yes,
:06:29. > :06:31.Spanish Made Simple and this is the sort of recipe you can find in it,
:06:32. > :06:36.what I like doing. Hopefully by the end, you will see that it is pretty
:06:37. > :06:40.simple. That is a decent whack of garlic. And olive oil as well, what
:06:41. > :06:46.we call a generous amount of garlic and olive oil, in the Spanish style.
:06:47. > :06:51.What else can I do? Can you slice be read onion thinly and pickle it
:06:52. > :06:57.slightly with a bit of sherry vinegar and a bit of cold water?
:06:58. > :07:03.Sherry vinegar and cold water? In five minutes it will be ready. Then
:07:04. > :07:07.after that, if you can dice that lovely smoked pancetta I have over
:07:08. > :07:13.there? Lots of processes going on here but each one individually can
:07:14. > :07:15.be used for other dishes? As well, absolutely, the baby gem lettuce, I
:07:16. > :07:20.can see it working very well with other things on top. And making a
:07:21. > :07:26.simple pickle like this with red onions and sherry vinegar and
:07:27. > :07:31.stuff... Very much as well. We could do it in other salad as well? I have
:07:32. > :07:35.added a few black olives, courgette and frozen peas. You don't need to
:07:36. > :07:40.discuss them, straight from the fridge, which is how I do it at
:07:41. > :07:44.home. And restaurants do it as well. People are scared of frozen food but
:07:45. > :07:49.I think frozen peas are brilliant. They are fresh as a daisy. And why
:07:50. > :07:54.would you defrost something that you had in the freezer all the time that
:07:55. > :07:59.is so small and they could easily go off? I other -- also come as you
:08:00. > :08:04.cook frozen peas, the water comes out and it helps the whole thing to
:08:05. > :08:09.steam. Very much. It releases a bit, the same as the spinach, releases a
:08:10. > :08:14.bit of juice. Shall I turn this fish over for you? And if you can give
:08:15. > :08:18.me, the bacon is over here. I'm going to literally dry fry it in
:08:19. > :08:22.this pan. This will be the vinaigrette, this is the garnish for
:08:23. > :08:26.the red mullet, and in the other pan, I'm going to just add a little
:08:27. > :08:31.bit of extra virgin olive oil. Always use extra virgin olive oil,
:08:32. > :08:35.put it on to the highest it as it will only be here for about two
:08:36. > :08:42.minutes. Just going to fry them like that? And I'm only cooking one side,
:08:43. > :08:46.it is just to warm it up. I quite like all of this, the colour of the
:08:47. > :08:52.red mullet so quickly and then you have the beautiful colour of the
:08:53. > :08:58.Chardy lettuce as well. But charring things and burnishing things, why do
:08:59. > :09:02.you want to give them colour like that? Crispy skin is very tasty. I
:09:03. > :09:07.know a lot of people take the skin off the fish but I love eating it
:09:08. > :09:12.and it is very nutritious. Everybody should know that. But why the
:09:13. > :09:17.lettuce? Why would you pan fry lettuce to make it crispy? It is
:09:18. > :09:23.from my mum, actually, all winter, she cooks warm salads. This is just
:09:24. > :09:30.one of them. Just go with the season. In this pan, a touch of
:09:31. > :09:36.pimenton, literally a touch, sweet fabric. Otherwise it will smoke too
:09:37. > :09:44.much. I am just going to add a good amount -- sweet paprika. I am going
:09:45. > :09:49.to add sherry vinegar. You like that? Yes, with the sherry wine as
:09:50. > :09:52.well. I like the way you are cooking the bacon, no oil, just the Ipso
:09:53. > :10:02.rendering it down but quite a high heat. -- just the fat. I'm seasoning
:10:03. > :10:04.this with salt and pepper and I'm switching off the lettuce and the
:10:05. > :10:10.red mullet because it is so thin that it will cook very quickly. Just
:10:11. > :10:17.give a little so take to this and that is nearly ready. Why you switch
:10:18. > :10:19.that of, I'm on to tell the world that they can ask the question any
:10:20. > :10:21.time they like. If you'd like to ask a question then
:10:22. > :10:24.give us a ring now on: Calls are charged at your
:10:25. > :10:35.standard network rate. Look at that, I love the heat coming
:10:36. > :10:40.from the pan. So what are you adding? The bacon is crisping up. I
:10:41. > :10:44.have added the paprika and then the honey otherwise the paprika will
:10:45. > :10:52.burn. It is a finely ground spices and it can go better quite quickly.
:10:53. > :10:57.So you are stopping it from burning by adding Honey and the honey
:10:58. > :11:01.reduces and makes it sticky. And now with sherry vinegar, because that is
:11:02. > :11:07.not enough, I add that to and don't put your head to close otherwise you
:11:08. > :11:11.get a bit intoxicated. Wow, that is strong! That is like sweet and sour.
:11:12. > :11:15.And a bit of salt and pepper to finish. And I can start plating up.
:11:16. > :11:20.The fish must be about ready, I would say. It is amazing because
:11:21. > :11:25.with fish, I will say to people, if you are going to cook it, cook it
:11:26. > :11:29.for half the songs you think it needs to cook for, if you think it
:11:30. > :11:34.needs ten minutes, make it five and it will be cooked. Fish is so simple
:11:35. > :11:42.and people play with it too much. I take the skin of mice and grill it,
:11:43. > :11:46.I am keen for the kids to have the skin, and my boy loves crispy skin.
:11:47. > :11:53.But I don't want to overcook it. Good job, top tip. That is the
:11:54. > :11:58.courgette, first. That is the lettuce. That is beautiful. Take a
:11:59. > :12:03.look, nice and golden but the other side is not good. All the chefs
:12:04. > :12:07.think it is really trendy to be scorching lettuce and leaks and your
:12:08. > :12:11.mum has been doing it for years. Yes, there you go. It is Omar's mum
:12:12. > :12:19.who has caused the culinary revolution. Lovely, crispy skin,
:12:20. > :12:22.lovely fish, it cooks very quickly. And the colours of the courgette and
:12:23. > :12:28.the peas and lives together, beautiful. And I have just added a
:12:29. > :12:32.little bit of chive do this and I am going to spoon it over the top. If
:12:33. > :12:38.you don't have enough fat, you can add some extra virgin oil on top.
:12:39. > :12:41.But take a look. I don't think you need any more because you have the
:12:42. > :12:47.lovely flavour of the bacon. Very much. Quite a lot of liquid. Put the
:12:48. > :12:51.red onion on top, just to give it a little bit of freshness. Clean that
:12:52. > :12:57.side of the plate. And finish this off with a bit of courgette and peas
:12:58. > :13:02.on top. But that is a very quick meal that I generally do at home and
:13:03. > :13:06.it is one of the style of recipes that you can find in the book. That
:13:07. > :13:12.is amazing, under ten minutes. Tell us what it is again. Red mullet,
:13:13. > :13:17.pan-fried with Spanish stir-fry with courgette, black olives, spinach and
:13:18. > :13:23.peas. And a warm salad of pan-fried baby gem lettuce, bacon, sweet and
:13:24. > :13:24.sour, -- Sweet some pickled red onion. It looks fantastic and it
:13:25. > :13:38.smells amazing. Right, it is time, here we go. The
:13:39. > :13:44.verdict! Welcome to Saturday Kitchen. This is such a hard job!
:13:45. > :13:50.Fish for breakfast. Absolutely. It smells amazing. It is not bad but it
:13:51. > :13:53.is the smell and light, the pickled onions will go with the fish but the
:13:54. > :14:01.smell is beautiful. I'm going for it. Gets stuck in. Straight for the
:14:02. > :14:06.fish. It looks very healthy as well. It really is. I cook this all the
:14:07. > :14:08.time so I know this dish very well. You can see that you do it as well.
:14:09. > :14:11.Well, Omar's mighty mullet needs a vibrant vino to go with it.
:14:12. > :14:14.Peter Richards is on the case, but before he chose a wine,
:14:15. > :14:25.he went to a cider farm because it's apple harvest time!
:14:26. > :14:34.It's October, which means cider harvest time! So before I head into
:14:35. > :14:43.Yeovil to find fantastic wines to go with today's dish, I have come here
:14:44. > :15:12.to this apple orchard to see how it's all done!
:15:13. > :15:22.Omar is a chef that does wholesome, easy going charm like a champion.
:15:23. > :15:27.It's right there on the plate with his testy, healthy red mullet. Now
:15:28. > :15:32.these flavours work with lots of white wines. And don't forget the
:15:33. > :15:36.pink stuff, a rose can bring out the somery Mediterranean feel of the
:15:37. > :15:41.recipe. This rose from Argentina, makes it a
:15:42. > :15:47.fun and glugable accompaniment. But the star of the show is from Spain.
:15:48. > :15:52.It is the gorgeous Valdesil Montenovo Godello 201 from Galicia.
:15:53. > :15:58.It is the area that is famous for its seafood. And this wine is
:15:59. > :16:05.perfect for drinking with this dish. So ideal territory. It is an elegant
:16:06. > :16:11.fruit wine. A subtle version of Albarino. It will not overwhelm the
:16:12. > :16:17.delicate flavours of the mullet but has the intensity to stand up to the
:16:18. > :16:23.saltiness of the olives and the pancetta. It sets off the wonderful
:16:24. > :16:32.spicy tang of the showy vinegar. So, Omar, here is to easy going
:16:33. > :16:34.comforts, courtesy of this wonderful mullet and the great-value, Valdesil
:16:35. > :16:39.Montenovo Godello 201. I have to say that we are having a
:16:40. > :16:45.lovely morning. Everyone out there loves the dish and they love you!
:16:46. > :16:50.Thank you very much. Peter has been tasting cider and a
:16:51. > :16:57.lot of people are eating cider with their food. As Greg's wedding, they
:16:58. > :17:02.served pink cider instead of champagne.
:17:03. > :17:08.This is a good quality wine with the fish? It is, it goes with the
:17:09. > :17:19.acidity of the fish and the pickle. It is quite good, really. Jo? This
:17:20. > :17:25.is my kind of wine! At 10.00am in the morning with the salty fish?
:17:26. > :17:29.Yes, it is my kind of wine! And Elizabeth, what are you making for
:17:30. > :17:32.us later, I am making clam udon vongole.
:17:33. > :17:38.Very, very clever and very, very new.
:17:39. > :17:40.And there's still time for you at home to ask us
:17:41. > :17:42.a question, just dial:
:17:43. > :17:46.Or you can tweet us a question using the #saturdaykitchen.
:17:47. > :17:49.Time now to join Jack and Rick Stein on their tour around Germany.
:17:50. > :17:52.They're in Frankfurt and heading to the local markets to source
:17:53. > :18:36.to source the freshest of herbs, sounds fun!
:18:37. > :18:47.Here it is... Do you know... Have you met him before? I have.
:18:48. > :18:53.We are meeting cousin Eckhaart, he and I go back to our great, great,
:18:54. > :19:01.great grandfather. Hello. Gutentag! Oh, you do speak
:19:02. > :19:05.German! Very good. Good to see you.
:19:06. > :19:15.This is my son, Jack. Showing off his German.
:19:16. > :19:20.It was a miserable day, so Eckhaart, being a foodie took us to his
:19:21. > :19:27.favourite market in Frankfurt. It is famous here for the famous green
:19:28. > :19:32.sauce. Frankfurt's green sauce! Spell it, it is really great. You
:19:33. > :19:39.cut it with a knife really small and blend with mayonnaise and add
:19:40. > :19:49.lemon... Parsley, sorrel, chives, chervil. I love my chervil.
:19:50. > :19:55.Oh, that's borage... What's that, then Burnette.
:19:56. > :19:59.And that looks like cress. It is a dish mainly for the spring months.
:20:00. > :20:05.Later in the summer, the herbs are growing too fast. They don't produce
:20:06. > :20:07.the rich aroma. You should smell the different flavours of the different
:20:08. > :20:14.herbs. So this is how to make the famous
:20:15. > :20:19.Frankfurter green sauce. Chop up the herbs very finally and add a
:20:20. > :20:29.generous dollop of sour cream and mayonnaise. Now, chopped gherkins...
:20:30. > :20:34.And chopped up eggs. A very finally chopped shallot and
:20:35. > :20:39.German mustard. I love German mustard. It's pleasantly mild. Lemon
:20:40. > :20:47.juice, it's a good dish for the summer, this. Then add some zest. A
:20:48. > :20:54.sprinkle of salt. A quick whizz and a bit of brine used to preserve the
:20:55. > :21:08.gherkins. It was reputedly the poet,
:21:09. > :21:12.Guerter's, favourite dish. Zehr gut.
:21:13. > :21:18.Very nice. This is lovely. It is great when
:21:19. > :21:22.food is about a season. Excellent. It must be prepared right away. You
:21:23. > :21:26.cannot keep it for hours or a day. It would not stay.
:21:27. > :21:32.I was saying to Jack, it is very nice to be sitting here in
:21:33. > :21:38.Frankfurt, in May, eating a meal from the fields around.
:21:39. > :21:48.It is what food is all about. Great.
:21:49. > :21:52.It's been a pleasure. My son, Jack, well, he's just like
:21:53. > :22:00.me, really. Always off somewhere. He is into his surf big time. I think
:22:01. > :22:08.that my surf days are numbered. Where has he gone? To Bali, he's
:22:09. > :22:15.lucky! I've a few days to go before I meet up with my relatives for a
:22:16. > :22:26.special lunch. Friends have told me about a town on the Baltic coast.
:22:27. > :22:32.They knew that I was a fan of the film, Das Boochlt it's ante war
:22:33. > :22:37.film. They said that the scene here was surreal, like a massive shark,
:22:38. > :22:44.washed up on the beach but not quite dead. The film was about the utter
:22:45. > :22:51.futility of war, yet celebrating the amazing comradeship that went on in
:22:52. > :22:56.this producerised metal. An expert on submarines showed me
:22:57. > :23:07.around this U-boat. Gosh it is so small. I feel I'm in
:23:08. > :23:11.Das Boo, t. It is unbelievable. So the film was popular for you?
:23:12. > :23:15.Very popular, especially with my mates.
:23:16. > :23:20.Modern U-boats don't look so different. A friend of mine told me
:23:21. > :23:25.on the boat that the commander had a ritual, to meet on Wednesday
:23:26. > :23:30.evenings to watch the film but with the sound turned off. So they were
:23:31. > :23:33.speaking in different role, dialogues of the film.
:23:34. > :23:39.They liked it that much? They knew everything? Yes, they knew
:23:40. > :23:43.everything by heart. So, the noise, the stench, can you imagine the
:23:44. > :23:47.living conditions. There was one thing that kept their spirit up,
:23:48. > :23:50.which was food, of course. They usually say that the cook is the
:23:51. > :23:54.second most important man, some even say the most important.
:23:55. > :23:59.I would say the most important. .
:24:00. > :24:04.So, he was not only a chef but an artist. I will show you his gully.
:24:05. > :24:10.So you're a chef. Just imagine yourself standing here cooking three
:24:11. > :24:15.meals a day for a 50-man crew. 50 men! Just here? Where would you
:24:16. > :24:21.keep the food? All over the boat. Over there, this is the aft toilet.
:24:22. > :24:25.But it was used mostly as a provisions store. And as you know, a
:24:26. > :24:29.bad cook is the most hated person on board.
:24:30. > :24:35.You could not swing a cat a few inches here. Three hobs and an oven.
:24:36. > :24:39.Not much more than you get in a cam per van and here in this old film,
:24:40. > :24:45.the cook has just made a Christmas cake. I would say that's a triumph!
:24:46. > :24:50.Next week, Rick puts his money where his mouth
:24:51. > :24:52.is and attempts to cook in a camper van!
:24:53. > :24:55.And we can't forget Rick will be hosting this show live
:24:56. > :25:02.Now all those herbs have got me all revved up!
:25:03. > :25:11.So, we are going to cook you something, Jo. Yes! But in the
:25:12. > :25:15.meantime, if you were coming to my house, we would have a chat, and I
:25:16. > :25:24.would give you a job. You are going to give me a glass of
:25:25. > :25:27.wine, don't complain already! So, I will give you those.
:25:28. > :25:31.Can I stand up. You can. I am making a herb salad
:25:32. > :25:38.with potato pancakes, smoked salmon, horseradish cream and pickled
:25:39. > :25:44.beetroot. The reason, being you came a council of too manies to my
:25:45. > :25:46.restaurant for brunch. I know you don't like mashed potatoes very
:25:47. > :25:55.much. How did you know! Ahh! So, I will
:25:56. > :26:02.make something to convert you. I am going to make mashed potatoes,
:26:03. > :26:06.with cream, milk, salmon and some herbs. Now, Jo, we are here to talk
:26:07. > :26:11.about Mount Pleasant. Yes. They have done ten episodes, I
:26:12. > :26:17.think we have three left. Your character at the start is a
:26:18. > :26:25.little sad. A bit wanting. The bus-stop scene almost made me cry.
:26:26. > :26:29.It was supposed to. She has been a little manipulative, she is really
:26:30. > :26:34.fun to play as she is not always telling the truth.
:26:35. > :26:38.It sounds fantastic. Tell us all about Mount Pleasant and the drama.
:26:39. > :26:48.What it is all about? It has been really good fun. Lots of work with
:26:49. > :26:52.Neil fits Morris, whose ex-wife I'm playing and JaneDreyfuss whose toes
:26:53. > :26:55.I'm treading on. But it has been really good fun.
:26:56. > :27:03.Tell us what Mount Pleasant is about? It is a lovely drama with
:27:04. > :27:08.fabulous cast, set in a close, Mount Pleasant, up north. The general idea
:27:09. > :27:13.was it would be nice to make a show that was not about how grim it was
:27:14. > :27:17.up north but about the people, what a great community and what great
:27:18. > :27:22.people they are, and what fun it could be it is brilliant.
:27:23. > :27:29.You talk about the cast, Paula Willcox?! Yes, Bobby Ball! It is
:27:30. > :27:34.really incredible. It really is. Everybody in it, you
:27:35. > :27:38.have seen through the years being fabulous in many ways. So lovely to
:27:39. > :27:43.be a part of that. As an actor, how is it, if you have
:27:44. > :27:48.been working with somebody else, they are one character, and then you
:27:49. > :27:50.work with them again, they are a different character, how do you
:27:51. > :27:55.remember to call them the right name? I wonder.
:27:56. > :28:01.No, I'm asking! I don't know. Bobby... Well, luckily, I had not
:28:02. > :28:08.worked with Neil or James, so that was OK. But when you know them in
:28:09. > :28:15.real life it can get tricky. And being on that show, the
:28:16. > :28:23.catering, how does it work? You must get really good food? Well it is a
:28:24. > :28:28.milk mixture. And it a is a real morale thing, it is a really long
:28:29. > :28:33.day. And if the crew are not fed well, they are not happy. Like they
:28:34. > :28:36.said on the ship. If the chef is not good, it doesn't go down well.
:28:37. > :28:41.Thank you very much. Thank you for the herbs. You can sit down and
:28:42. > :28:47.relax. I will get you a glass of wine in a minute! Now, a little
:28:48. > :28:55.vinaigrette for the dressing. Oil, mustard, vinegar. There we go. Spoon
:28:56. > :29:00.that over the alled area. And you are also doing Marnie's Ghost.
:29:01. > :29:05.Yes, that is a six part on Gold with John Hannah and Nick Burns. That is
:29:06. > :29:09.really good fun. We did a pilot of it last year and whipped it into
:29:10. > :29:13.shape this year and done six parts. Another incredible cast as well.
:29:14. > :29:19.A brilliant cast. But you're not alive in it? No. We
:29:20. > :29:26.are all dead apart from Sarah. We are her ghosts and she is living
:29:27. > :29:30.with us. I am a totem random vicar who never read the Bible, and does
:29:31. > :29:34.not know what she is talking about but really friendly.
:29:35. > :29:40.I will poach an egg. Lots of people don't know how. A big
:29:41. > :29:46.pot of boiling water. Lots of vinegar to help set the egg whites.
:29:47. > :29:54.Don't move the water around, just drop it in and leave it.
:29:55. > :29:57.That egg white will wrap itself around the egg yolk and come out
:29:58. > :30:02.perfect. I have a little pancake here made
:30:03. > :30:06.with the mashed potatoes. And with the egg in it, it is like a pancake
:30:07. > :30:09.but with the potato holding it together.
:30:10. > :30:15.I think I would like anything that came out of that frying pan! It is
:30:16. > :30:20.sweet, isn't it? Because it is small? Yes.
:30:21. > :30:24.Also, I know you are doing and have been in a lot of stuff. You have
:30:25. > :30:30.been really, really busy. The first time I saw you was in No Angels. It
:30:31. > :30:36.was a great, great series. You had a ball?! We Z we are all meeting up
:30:37. > :30:41.next week. We have two good meet-ups a year. We did make a family on that
:30:42. > :30:49.show. We have been through everything now. Births, marriages, a
:30:50. > :30:55.divorce! Oh! But, it is real life versus acting life. There is
:30:56. > :30:59.something on your Twitter page that says something like: I'm somebody
:31:00. > :31:04.who likes to play other people. Somebody who likes to pretend to be
:31:05. > :31:08.other people. That is it, really. I feel like the luckiest person alive.
:31:09. > :31:13.When you think when I was five or six, I remember watching a programme
:31:14. > :31:17.called Let's Pretend. I would get something new from the dressing up
:31:18. > :31:23.box and make a story out of it. I loved it. I was hooked. So I
:31:24. > :31:29.thought, let's pretend. It is great. So now, if my five or six-year-old
:31:30. > :31:35.self could see me, I make a living out of pretending. I'm the luckiest
:31:36. > :31:39.person alive! So being a pretend person, do you have a favourite
:31:40. > :31:44.pretend person? That I have been? Yes.
:31:45. > :31:50.Yes, I was found of Beth in No Angels. She was not always nice. It
:31:51. > :31:58.is always fun to play somebody removed from yourself and rowdy. And
:31:59. > :32:02.I did a play years ago called Raw, I played a girl called Lex. A street
:32:03. > :32:06.gang leader. And I loved it. It was not like me at all. So like going
:32:07. > :32:11.somewhere else. What about Tanya? EastEnders? I
:32:12. > :32:16.liked playing her. Possibly more close to me, so not as much fun.
:32:17. > :32:20.Although the dressing up was fun. I am not normally in a pencil skirt
:32:21. > :32:26.with three-inch heels. So always fun!
:32:27. > :32:34.Perfect poached egg, there. How long did you do that because I'm never
:32:35. > :32:38.sure? Two or three minutes. Mine usually goes on longer. The pancake
:32:39. > :32:42.goes on there, which is all fluffy because the weight -- of the weight
:32:43. > :32:49.has been done and smoked salmon across the top of it. Some
:32:50. > :32:53.horseradish cream much, made with fresh horseradish. Take some of the
:32:54. > :33:02.lovely herb salad in my bowl here. I have got myself a little bit, in a
:33:03. > :33:09.little bit of a muddle. On top of that, I'm going to put the poached
:33:10. > :33:12.egg. Roll on top. Is it going to stay? It will because of the
:33:13. > :33:17.horseradish cream sauce and then a bit more over the top. And there you
:33:18. > :33:24.have a Jo Joyner branch. I'm going to do something first before you are
:33:25. > :33:28.allowed to eat it. I'm going to show you the yolk. I'm going to cut it
:33:29. > :33:36.and it is going to lose out and that makes the sauce. There you go. Nice
:33:37. > :33:40.to cook branch for you again. Thanks for having me. And you can drink
:33:41. > :33:44.wine because you are not pregnant! Always a bonus.
:33:45. > :33:47.So what will I be making for Jo at the end of the show?
:33:48. > :33:49.It could be her food heaven, a delicious Thai Salad!
:33:50. > :33:52.I'm going to use chicken and crab combined with fresh herbs,
:33:53. > :33:55.glass noodles and a nam jim made from lime juice, garlic, palm sugar,
:33:56. > :33:57.fish sauce and coriander root, finished with ground roast
:33:58. > :34:04.I'll make meringues, shape them into quenelles and drop
:34:05. > :34:09.thme into simmering milk with vanilla then
:34:10. > :34:11.float them on into a rich creme anglaise
:34:12. > :34:15.and drizzle over caramel and end with toasted almonds.
:34:16. > :34:20.What do you think? It is the best mashed potato I have ever had. I
:34:21. > :34:25.could not eat mashed potato after I had had my wisdom teeth out, because
:34:26. > :34:30.it was all I ate for a week and it put me right. But that is perfect
:34:31. > :34:36.for me. What did you put in it? Just horseradish, some vinegar and creme
:34:37. > :34:42.fraiche. Perfect. Jo like the foods they be nice to her. It is not up to
:34:43. > :34:45.me if she gets Food Heaven or food health.
:34:46. > :34:48.Yes, our callers and our studio chefs will decide your fate!
:34:49. > :34:51.Time now to catch up with Ching-He Huang and Ken Hom.
:34:52. > :34:53.They've gone their separate ways in Hunan today before coming
:34:54. > :34:56.together again to create a feast from a stack of local
:34:57. > :35:10.These ladies do all the fishing for their village. There are more than
:35:11. > :35:15.600 rivers and lakes in who Nan, with millions of people depending on
:35:16. > :35:19.them for food and water. -- in Hunan. I have never seen this unique
:35:20. > :35:24.way of fishing, just turning up rocks and com you know, really
:35:25. > :35:27.getting in there. It is very clever technique because you kind of
:35:28. > :35:35.sandwich the net between your feet and then you use your hands to bring
:35:36. > :35:49.the vegetation and sea bed into the net. Oh! She has got two big ones.
:35:50. > :35:53.Just the river fish. Grab! Living below China's official poverty line,
:35:54. > :35:58.these women cannot afford to overlook any potential sauce of
:35:59. > :36:05.protein in the river. She says that you can eat this. It looked like
:36:06. > :36:13.some weird river centipede. I was like, "Yuck!" She has just
:36:14. > :36:20.decapitated it. She can eat that. She says it is delicious. They have
:36:21. > :36:23.a respect for the environment. They say they don't fish every day which
:36:24. > :36:39.means they give the river a chance to recover and the fish to thrive.
:36:40. > :36:44.For the time being, the women are safe to fish in these waters. But
:36:45. > :36:49.this might not be the case for much longer because in recent years, many
:36:50. > :36:54.of Hunan's waterways have become contaminated with pollution from the
:36:55. > :37:06.cities. They are less than 40 miles away.
:37:07. > :37:13.Back at Hunan's cows, we're going to prepare the catch. A lot of the fish
:37:14. > :37:22.is still alive. -- back at May's house. So, I have got here the small
:37:23. > :37:30.river fish and then I have got local wild garlic, some ginger, some small
:37:31. > :37:35.chillis, local chilies. And then there is the Vietnamese mint and we
:37:36. > :37:40.have got some coriander as well and some spring onion. I am going to
:37:41. > :37:50.make a classic dish, fish cooked in banana leaves. Just finely chop it.
:37:51. > :37:55.My grandmother would always peel it and the Chinese believe that when
:37:56. > :38:00.you peel ginger, it becomes more heat giving property, more yang,
:38:01. > :38:08.more fiery. If you keep the skin on, it makes the dish more yin. First,
:38:09. > :38:12.I'm putting chopped ginger, garlic and chilli onto a banana leaf,
:38:13. > :38:21.closely scrutinised by my sous chef, who is keen to offer tips. She says,
:38:22. > :38:25.chop it, chop it, all the herbs together, so it is really fine. I
:38:26. > :38:28.would have just thrown it all together but this is the way they
:38:29. > :38:34.are used are doing it. So we will put this all on the leaf, like that.
:38:35. > :38:41.Wrapping the food in a banana leaf seals in the moisture and flavour.
:38:42. > :38:44.Much like foil or ovenproof paper. Then you just tired. Being here with
:38:45. > :38:49.the family takes me back to my childhood when I was under the
:38:50. > :38:52.supervision of two other formidable family cooks, my grandmother and
:38:53. > :38:58.mother. She's just securing the package with some bamboo. I'm
:38:59. > :39:03.planning to steam the fish but my sous chef has other ideas. Oh, that
:39:04. > :39:10.is how they would normally cook it. She says it is tastier like this,
:39:11. > :39:16.than steaming it. She said it is better. She said if you steam it, it
:39:17. > :39:22.does not taste very good! While it cook for 20 minutes, I am offered an
:39:23. > :39:26.appetiser. This is the centipede. The water centipedes she caught at
:39:27. > :39:30.the river have been boiled in a broth of chilies, ginger and herbs.
:39:31. > :39:43.She said don't be afraid, just eat it. It's like, textured like prawn,
:39:44. > :39:50.like river prawn texture, river shrimp. It is not bad. It is not
:39:51. > :39:53.bad, actually. Add the chief's house committee is doing his bit to prove
:39:54. > :39:57.that not all men are useless in the kitchen. He's making chicken soup
:39:58. > :40:03.with ginger and chilli. This dish is relatively simple. He is very smart
:40:04. > :40:06.not to do anything complicated. But I think people don't realise, when
:40:07. > :40:11.you are cooking at home, you should keep it nice and simple. I'm using
:40:12. > :40:15.chilli and garlic to make one of my favourite dishes, chicken stir-fried
:40:16. > :40:23.with fresh herbs. I'm going to put my chicken in.
:40:24. > :40:30.And I'm going to add all of my lovely herbs, here. This is what I
:40:31. > :40:33.love about Chinese food. All you need is a wok, a flame and fresh
:40:34. > :40:41.ingredients to make a simple and delicious supper. To go with the
:40:42. > :40:54.chicken, I'm making a classic Hunan dish, pineapple Rice. Ginger, little
:40:55. > :40:59.bit of salt. Then we add the rice. The key ingredient in this dish is
:41:00. > :41:04.precooked cold rice, ideally a day old. Stir-fry it in very hot oil. To
:41:05. > :41:07.break up the clumps, give the rice a good stir. Then add the pineapple
:41:08. > :41:21.and fresh mint. The wood fire gives it a lovely,
:41:22. > :41:24.smoky flavour. With fresh local ingredients, this is traditional
:41:25. > :41:31.village cooking at its best. We are ready. We just had to wait for the
:41:32. > :41:40.women to come with the fish. Everyone is hungry. This is the
:41:41. > :41:45.banana Leaf wrapped fish. Wow. She says it is very good. This is a soup
:41:46. > :41:55.that the chief made. Looks delicious. And this is the pineapple
:41:56. > :42:01.rice. You know what you just ate? It is a centipede. Oh, interesting
:42:02. > :42:05.flavour. It is quite sweet. I wouldn't order it every day. This
:42:06. > :42:18.rice is delicious. So inspired by the use of the local
:42:19. > :42:22.ingredients, you know, fishing for your own fish, you can't get fresher
:42:23. > :42:23.than that. It is just wonderful. Really close to the earth. Nature.
:42:24. > :42:32.Yes. Tom Kerridge is cooking
:42:33. > :42:41.for his mates. He's making sensational salt
:42:42. > :42:43.beef bagels with his own And it's almost time to HEN-dure
:42:44. > :42:54.the omelette challenge! I have very high EGG-spectations,
:42:55. > :42:57.I don't want any POULTRY efforts, you won't be able to just
:42:58. > :42:59.WING your way through And will Jo get her Food Heaven,
:43:00. > :43:08.Thai salad with chicken and crab? Or will Jo be crying over spilt
:43:09. > :43:12.milk, with her Hell on a plate, milk, with meringue
:43:13. > :43:15.and custard - snow eggs? All will be revealed
:43:16. > :43:40.at the end of the show. Glam vongole with an oriental twist.
:43:41. > :43:47.-- clamp. It is white wine, show lots and chilli as well. What can I
:43:48. > :43:53.do? Start chopping up the show lots and garlic. Sliced or diet? Diced,
:43:54. > :44:02.nice and small. Your food is really international. Your influences are
:44:03. > :44:05.from all over the place? I'm Singaporean and my father is British
:44:06. > :44:13.but I love all international cuisine. It is all the different
:44:14. > :44:17.flavours, so exciting. Is your influences come from your parents
:44:18. > :44:21.and travelling? Lots of travelling. The first time you cook for me was a
:44:22. > :44:25.master chef a number of years ago. That was a while ago. And you made a
:44:26. > :44:28.crab tortellini, Singapore style which was delicious and I remember
:44:29. > :44:32.telling the producers and directors that you were very good. So good are
:44:33. > :44:37.you that there are congratulations to be had, aren't they? I think
:44:38. > :44:43.there might be. You got a Michelin star. Yes, we got the news on
:44:44. > :44:47.Monday. So you are the first-ever Masterchef contestant, amateur, to
:44:48. > :44:55.get a Michelin star, you are the first? Yes. Congratulations. Round
:44:56. > :44:59.of applause, everyone! APPLAUSE I think that is amazing but as soon
:45:00. > :45:03.as you got a Michelin star, you left? I did but it was a team
:45:04. > :45:08.effort, we got a Michelin star, absolutely amazing team, there. I
:45:09. > :45:14.was just so excited to get started on my new project and really get the
:45:15. > :45:20.ball rolling, we weren't expecting a Michelin star. It was a real
:45:21. > :45:26.blessing. So you want to pastures new? What are you making here? I've
:45:27. > :45:30.just made three, two, one Google, three parts water, two parts vinegar
:45:31. > :45:37.and one part sugar and a bit of spices and coriander seed with a bit
:45:38. > :45:41.of flavouring and now am making the kombu dashi, it is an edible kelp
:45:42. > :45:45.and I burned it is likely to give it a smoky, edible aroma and I'm going
:45:46. > :45:50.to flavour it with shiitake mushrooms and some bacon. A nice big
:45:51. > :45:53.hunk of bacon, seaweed and mushrooms in water but the seaweed, you put
:45:54. > :45:58.over the plane to get a smoky flavour? Orange Mavrias. The onion
:45:59. > :46:03.shots -- the show lots are there. And you want me to do the
:46:04. > :46:06.vegetables? They are some sea vegetables, like samphire, just pick
:46:07. > :46:12.of the woody ends because they are not nice. And then you are going to
:46:13. > :46:16.pickle them? Hot pickle mixture to pore over the vegetables. It is a
:46:17. > :46:22.day off pickles, Omar doing pickles, Tom Kerridge and you doing pickles.
:46:23. > :46:27.Pickle is the new what? Pickle! I love pickles. I also love those
:46:28. > :46:41.really, really big ones. So, the clam juice is important in
:46:42. > :46:46.the recipe, isn't it? Yes, the clam juice gives the lovely flavour and
:46:47. > :46:49.helps. It is an essential part of the vongole.
:46:50. > :46:56.That is sweating away. Not too much colour, so keep it moving.
:46:57. > :47:00.So, you have taken the udon noodles, that are Asian, a classic Italian
:47:01. > :47:06.dish, the vongole, and then you are taking a Japanese stock as well.
:47:07. > :47:12.Where do the ideas come from? It's a fusion of everything I've learned
:47:13. > :47:20.and what I like to marry together. Clams, and the udon, it is almost
:47:21. > :47:24.like a Japanese dish. Udon and soup, like the hot noodle soup but with
:47:25. > :47:31.the clams and the chilli. It is a nod to the Western take on it.
:47:32. > :47:35.So you drop the clams in with the shallots and garlic. And add to that
:47:36. > :47:42.what? A generous helping of white wine. I will let them cook away,
:47:43. > :47:47.give it a good shake now and then to help open them up faster.
:47:48. > :47:51.You are using little clams? Yes, they are lovely and sweet little
:47:52. > :47:57.clams. I read some notes the other day,
:47:58. > :48:07.that there were over 2600 types of clams in the world! Who knew?! Where
:48:08. > :48:12.do we start?! I don't think I could cook all of those in my lifetime!
:48:13. > :48:17.So, samphire, and sea vegetables, are becoming a lot more used. It's a
:48:18. > :48:22.good thing, isn't it, harvesting from the sea? Yes, just ensure you
:48:23. > :48:28.pick out the woody bits. And that is added to the pickle.
:48:29. > :48:32.And the coriander gives it more flavour.
:48:33. > :48:38.So these are the udon noodles, bought in packs like that? Yes.
:48:39. > :48:43.If is amazing how the world has changed, ten years ago, nobody would
:48:44. > :48:50.know what you are talking about, the udon noodles but now they do! And
:48:51. > :48:58.tell us what is in the stock? This is for the dashi, it is with the
:48:59. > :49:03.smoky bacon in there. I will flavour it with katsubashi which is finally
:49:04. > :49:08.sliced fermented tuna. Right. I will put that in and then
:49:09. > :49:15.you have to Westminster Abbey your hands. I was told off by somebody. I
:49:16. > :49:20.know that the benito flakes are expensive, and people used dried
:49:21. > :49:26.shrimps? You can but get the smaller packets, so it is not so expensive.
:49:27. > :49:31.This stock is after about 30 minutes? Yes.
:49:32. > :49:38.So, look at the clams? They are open! What do you do with the juice?
:49:39. > :49:43.I will strain them and put the clams back into the pan and let the juice
:49:44. > :49:46.reduce down. The noodles go on there? Yes, just
:49:47. > :49:53.one pack. You drop them. In what is the butter
:49:54. > :49:58.for? I will emulsify the juice here. That will help it stick to the
:49:59. > :50:03.noodles nicely. So you are using Asian flavours...
:50:04. > :50:08.With a French technique. That's the Michelin star, put a bit
:50:09. > :50:15.of butter in it, it make it is a Michelin star! If it was as easy as
:50:16. > :50:23.that! Well, I have to say, in all the time I've been cooking, I never
:50:24. > :50:28.got a Michelin star, so good on you! So, the dashi, check the seasoning
:50:29. > :50:32.with sake, soy and mirin. So depending on how salty or sweet you
:50:33. > :50:41.like it, just adjust it. And you promised me chilli? Yes, we
:50:42. > :50:47.have a seven flavoured spice. It has ground chilli... What can I do for
:50:48. > :50:50.you now? We are going to plate now John.
:50:51. > :50:53.Beautiful. So, the clams back in.
:50:54. > :50:59.Give it a good stir. If you would like to try this
:51:00. > :51:04.vongole at home, or any of the studio recipes, then visit the
:51:05. > :51:15.website: Look at that, it smells amazing.
:51:16. > :51:25.We will add a sprinkle of this, I like it spicy.
:51:26. > :51:31.You like it spicy guys? Medium! I love the instant pickle. The fact
:51:32. > :51:38.that people are taking a bit of vinegar and making a pickle up! It
:51:39. > :51:45.is a pickle day! It is. So this could be a soup with the
:51:46. > :51:51.dashi in there, or I like pouring it on top. You have a lovely taste of
:51:52. > :51:56.the sea from the clams and the sea vegetable, the acidity with the
:51:57. > :52:01.pickle, and then of course, the seaweed sits itself, it is a
:52:02. > :52:07.celebration of the sea. It looks amazing... Sorry, you are
:52:08. > :52:12.reaching across me? Yes, sorry. Of course, it has to be pretty. It
:52:13. > :52:19.looks pretty, it smells delicious. What do we have? We have clam udon
:52:20. > :52:24.vongole. Fantastic, there we are.
:52:25. > :52:30.There we go. Look at this.
:52:31. > :52:35.Yeah! Very pretty. It looks cool. Do we pour this over?
:52:36. > :52:41.Yes, pour it over the top. All of it. It looks incredible.
:52:42. > :52:45.The udon take a minute to boil? Yes, literally a minute.
:52:46. > :52:53.It smells fantastic but the other thing is the instant world of
:52:54. > :52:59.noodles, and how we think of them as not being posh but how posh they
:53:00. > :53:28.what Peter Richards has chosen to go with Elizabeth's vibrant vongole!
:53:29. > :53:35.There's a fair old flavour punch packed into Elizabeth's clam recipe.
:53:36. > :53:41.It is absolutely delicious! So, we need a wine in the same vane. Trying
:53:42. > :53:46.this alongside lots of styles of wine, it was clearly the punchy
:53:47. > :53:52.whites that stole the show. We need bold, refreshing qualities. A new
:53:53. > :53:58.world Riesling like this from chilli is a great option.
:53:59. > :54:02.But I was surprised by the wine that ended up making the best
:54:03. > :54:07.combination, I guess an open mind is as important as a healthy first when
:54:08. > :54:09.it comes to the pairings. Step forward, the Finest Cotes de
:54:10. > :54:13.Gascogne Colombard Gros Manseng 2015 from France. This has a reputation
:54:14. > :54:18.for making affordable, fresh but fairly simple white wines. Yet this
:54:19. > :54:22.one brings something else to the table it is really rounded and
:54:23. > :54:29.succulent. It enables the wine to stand up to the delicious wave of
:54:30. > :54:35.savoury, umami richness, coming from the dashi with its bacon, mushrooms
:54:36. > :54:38.and the spice. But it is fresh underneath with a characteristic
:54:39. > :54:43.fruitiness of the region. That is important to off set the saltiness
:54:44. > :54:47.of the recipe and to tie in with the pickled sea veg. And finally, the
:54:48. > :54:54.credit Rick qualities work really well with the clams. Elizabeth, all
:54:55. > :55:01.in all it is a power 68 but a supremely appetising combination.
:55:02. > :55:08.I have to say, that is lovely with the clams and the chilli.
:55:09. > :55:13.And the smokiness of the dashi. And I have not tried this siasta
:55:14. > :55:19.before. That is lovely. And the wine? It is lovely, to go
:55:20. > :55:25.with the saltiness of the seafood. It is a really good dish, a really
:55:26. > :55:28.good wine. That gives us a chance to catch up with the hairy bikers.
:55:29. > :55:30.They're discovering the best of British, baking a traditional
:55:31. > :55:44.The lemon pond pudding dates back to 1750! Back then it was made using
:55:45. > :55:50.beef suet but I suppose they didn't have a choice.
:55:51. > :55:55.They certainly didn't have many vegetarians! Back in the 21st
:55:56. > :56:04.century, we are cracking on with our recipe. 250 grams of suet into the
:56:05. > :56:07.bowl, together with it 50 grams of raising flour, and fresh
:56:08. > :56:11.breadcrumbs, ready to make the pudding pastry.
:56:12. > :56:18.It gives a big offing so. Sometimes you need it. Now the zest of Kingy's
:56:19. > :56:23.orange to go in there. Combine the mixture with the zest of an orange
:56:24. > :56:31.and a tablespoon of Demerara sugar. Then add the orange juice. I will
:56:32. > :56:35.make it up to 200 mls with water. Slice it thinly.
:56:36. > :56:42.You can almost see through that! Look, thin... Thin! Into the suet
:56:43. > :56:47.mix, add the juice and water and work the dough into a ball. But it
:56:48. > :56:52.is orangey and tangy and with the lemon juice exploding on that with
:56:53. > :56:57.the butterscotch and the butter, by God, it's good! This bowl will be
:56:58. > :57:02.the lid. I will craft it into the side of the basin.
:57:03. > :57:07.Grease the pudding bowl with butter, and align with a small piece of
:57:08. > :57:12.grease-proof paper on the bottom. Roll it out and build a pudding of
:57:13. > :57:18.fabulous magnitude. Roll the dough to half a centimetre
:57:19. > :57:26.thick... You can see the orange zest. Winking it you! Don't worry
:57:27. > :57:30.about the pleats. You can form them with your hands. Remember, it
:57:31. > :57:34.doesn't matter if the inside is lumpy. Your presentation side will
:57:35. > :57:39.be lovely and smooth as formed by the basin.
:57:40. > :57:44.There we go. Let's start the build. Now it is a simple process. We build
:57:45. > :57:48.up layers of lemon, sugar and butter.
:57:49. > :57:52.So dot the butter around. What is brilliant is that the lemons cook
:57:53. > :57:58.with the sugar and with the butter it makes its own bur Scotch. So it
:57:59. > :58:01.is like a lemony butterscotch in a wonderful orange crust. It really is
:58:02. > :58:07.fabulous. You repeat the process until all of
:58:08. > :58:14.your ingredients are gone. As we are using 175 grams of butter and sugar,
:58:15. > :58:18.it really is a calorific treat! # Everybody pimplings my butter
:58:19. > :58:25.# They won't leave my butter alone... Do you think, Si, you are
:58:26. > :58:32.entitled to call the lemon one of the five a day, or wrapped in the
:58:33. > :58:39.gates of hell-giving properties! You get fat but you don't get scurvy! I
:58:40. > :58:44.think you could! Pop on the lid, oh, yes.
:58:45. > :58:50.Get your rolling pin and run it around the edge. Swift movements and
:58:51. > :58:54.a lovely finish on the pud. That is epic.
:58:55. > :59:00.It is sealed, it's tight, it's there! Now take a large piece of
:59:01. > :59:10.baking parchment and place over the bowl. Fold a pleat in the paper as
:59:11. > :59:14.it will expand. And then do the same with a piece of
:59:15. > :59:20.tin foil and use a length of string to tie it all together.
:59:21. > :59:25.You can even use the string to form a handle, if you can work out how to
:59:26. > :59:29.do it, that is. It took us a while! That's it.
:59:30. > :59:37.Handy to get your pudding out. Perfect. Now we need a pan... With a
:59:38. > :59:43.trove the in the bottom. I have an upturned Fran ring. A saucer is
:59:44. > :59:45.good. Pop that in. Pop the pudding in by the carefully crafted handle
:59:46. > :59:54.and we fill it up with water. Lovely. You have to simmer for 3.5
:59:55. > :00:01.hours and don't let it boil dry. If you do, it will explode, we don't
:00:02. > :00:06.want that! Two, one, go! You have reached your destination... Hi! Look
:00:07. > :00:10.at that As we put the cleverly crafted
:00:11. > :00:16.handle on, we should be able to lift it out. Near receiptically... This
:00:17. > :00:27.is the moment of truth... Cut off the string... Oh, it has sunk a
:00:28. > :00:32.little bit there. We expected that, that is fine. It's golden, it's
:00:33. > :00:45.cooked. 1, 2, 3, 4, in a oner! Is he busy?!
:00:46. > :00:50.# In the mouth # Around the gums
:00:51. > :00:56.# Look out belly # Here you come. Look, see around
:00:57. > :01:00.the edge there, the pond is starting to ooze! The sing is there but that
:01:01. > :01:05.is fine. Look at the side, Dave.
:01:06. > :01:09.I know, that is our butter lemon Scotch. Look it is oozing out. That
:01:10. > :01:16.could not be better. That is our lemon pond pudding!
:01:17. > :01:33.I'll get the ice cream and you carve. Two scoops. I think we need a
:01:34. > :01:40.big spoon. We do. Look at that. And as they say, a little of what you
:01:41. > :01:43.fancy... Does you good. This is the bit, though. It is like shredded
:01:44. > :01:53.lemon with butterscotch and ice cream. It is great, isn't it? You
:01:54. > :01:59.know, you expect it to be really sweet but the marriage of the lemons
:02:00. > :02:07.and the sugar is quite perfect, so you get the zest and the citrus. And
:02:08. > :02:10.the orange flavours of the crust is to die for, isn't it? Really good.
:02:11. > :02:21.Literally! I love the way those guys talk. We
:02:22. > :02:27.have got a few questions but before that, I want to clarify something to
:02:28. > :02:30.do with vongole, in the English dictionary, it is about the clams
:02:31. > :02:34.with onions and Shalott and white wine, but some people think it is
:02:35. > :02:39.just about clams so to clarify that, that is in the Oxford English
:02:40. > :02:43.dictionary. You may be right, so Twitter, please keep on telling us
:02:44. > :02:47.stuff because we like it. But first, we're going to go to the phones and
:02:48. > :02:53.talk to Jim from Nottingham. What is your question? This morning, I
:02:54. > :03:02.bought some stuff on the market that I want to prepare later, some squid,
:03:03. > :03:07.but I don't know what to do. Octopus eight ways! Boil it in hot water for
:03:08. > :03:10.about 30 minutes. Depending on the wait. Until the tentacles, from
:03:11. > :03:14.being quite curly, they go floppy and soft, that is when it is
:03:15. > :03:20.running, olive oil, paprika, salt, the girl is he in way. That sounds
:03:21. > :03:27.pretty good. And what about heaven or hell? Heaven. Thanks! You are a
:03:28. > :03:34.very nice man. Have a lovely Saturday. You have got some tweets.
:03:35. > :03:39.Let's coverlet, David says, "I love salmon but always end up of cooking
:03:40. > :03:45.a whole Filipe. Anything different I can try?" May be making a dashi like
:03:46. > :03:49.I did earlier and then you could poach the salmon in that and with
:03:50. > :03:52.the Asian flavours, have some noodles, some vegetables, healthy
:03:53. > :03:56.and warming as the weather gets colder. Or you could do my smoked
:03:57. > :04:04.salmon pancake with horseradish cream? Dave says, "Any ideas for
:04:05. > :04:10.giving roast pork a bit of a lift?" Absolutely. If you have it already
:04:11. > :04:14.cooked, I would do a nice glaze with some honey and a bit of vinegar and
:04:15. > :04:20.maybe some apples and pour it over the top so it has a sweet and sour
:04:21. > :04:24.topping. I just say roast potatoes and roast pork, I'm fine with that
:04:25. > :04:29.God bit of apple sauce, laughing. Round? We are going to go back to
:04:30. > :04:34.the phones and Janice from Stevenage. Good morning, how are
:04:35. > :04:42.you? I'm very well. What is your question? I have a leg cut of goat's
:04:43. > :04:46.meet bought for my local farm butcher and I've never cooked it
:04:47. > :04:52.before so I would really be grateful for some suggestions, please. UR
:04:53. > :04:58.goat person, do you put it in October at your Anureet Singh? I
:04:59. > :05:00.just cooked three goats earlier this week, I had to hold one up, it was
:05:01. > :05:17.quite heavy. It is Goat-tober. Treated like lamp
:05:18. > :05:21.appears it, garlic and rosemary and some hay, because it complements the
:05:22. > :05:25.sweetness of the meat. And then cover it in foil and put it in the
:05:26. > :05:31.oven, like 160, for a couple of hours until it is falling off the
:05:32. > :05:36.bone. What about that? Sounds fabulous! And what do you want Jo
:05:37. > :05:43.Joyner do have, heaven or hell? I'm really sorry but I love deserts so
:05:44. > :05:48.it is going to be held. We are over! I hope your goat is horrible!
:05:49. > :05:52.LAUGHTER Anyway, we have got a phone call
:05:53. > :05:57.from far away, rosemary from France. What would you like to ask? I would
:05:58. > :06:04.like to ask what to do with two pigeons that my builder brought for
:06:05. > :06:10.me last night. Two pigeons? I would just pan fry them in butter or olive
:06:11. > :06:14.oil, or roast them in the other for five minutes, let it rest for
:06:15. > :06:21.another five before you eat it and maybe do a simple sweet cherry
:06:22. > :06:25.flambe in the same pan. Simple! I love it, and I think at this time of
:06:26. > :06:28.year, you look out the window and get inspired, Autumn colours,
:06:29. > :06:31.mushrooms everywhere, and if you start to use the colours and the
:06:32. > :06:35.flavours, you end up with a great dish so for me, it is mushrooms,
:06:36. > :06:38.lots of onions and maybe some root vegetables or in a pot, roasted on
:06:39. > :06:44.top of that in the oven and done. Don't cook them for break long but
:06:45. > :06:51.pigeon is a lovely thing. OK, Rosemary from France, heaven or hell
:06:52. > :06:54.for Jo Joyner? Heaven for me. Thanks! Brilliant. There we are.
:06:55. > :06:59.It's time for the omelette challenge.
:07:00. > :07:03.It's your first time, Omar - do you think you can BEAT Elizabeth's
:07:04. > :07:14.It will be tough. I'm not sure but I hope so. Lets see how we go. The
:07:15. > :07:19.first time you did it, that is not bad, just over 20 seconds.
:07:20. > :07:22.You must use three eggs but feel free
:07:23. > :07:24.to use anything else from the ingredients
:07:25. > :07:27.in front of you to make them as tasty as possible.
:07:28. > :07:40.It cannot be scrambled eggs. I say to everyone to put the clocks on the
:07:41. > :07:48.screen and are we ready to go? Are you guys happy? Three, two, one, go.
:07:49. > :07:59.It is fast, look at this. Why didn't I use a small bowl?
:08:00. > :08:08.Wow. Look at that. Is that scrambled eggs or omelette? He is seasoning it
:08:09. > :08:19.as well. He is going fast. What is going to happen? Quick, quick. Wow!
:08:20. > :08:26.A tie-breaker! That was pretty extraordinary. Let's have a little
:08:27. > :08:30.taste. That was good. We went really fast, actually! I did not know how
:08:31. > :08:35.fast it was. You have some crusty bits left in here but it is actually
:08:36. > :08:42.an omelette. And the fact you seasoned it, wow. I'm impressed.
:08:43. > :08:47.That is how it should be? The omelette challenge on BBC, you
:08:48. > :08:52.should get danger money. Elisabeth, what is that? I crumbled under
:08:53. > :08:55.pressure from Omagh. That is the finest Michelin star on that I have
:08:56. > :08:59.ever seen in my life. It is not really an omelette, though, is it?
:09:00. > :09:08.But we won't talk about that. Do you think you beat your time? No, you
:09:09. > :09:09.did not. So you still stay on the leaderboard which is lucky and
:09:10. > :09:24.Omagh, what do you think you got? Omar, what do you think you got? You
:09:25. > :09:33.got 28.72, very good. You are down here. Next to Francesco. Welcome to
:09:34. > :09:37.the leaderboard. The thing is, on Saturday Kitchen, if an omelette is
:09:38. > :09:44.not an omelette, it has to go in the bin. And as the brain has to have
:09:45. > :09:47.some kind of... I was about that the omelette in the bin but they are
:09:48. > :09:56.telling me not to. I think that should go in the bin. Actually, this
:09:57. > :10:07.goes in the bin and because Jo 's is here and Mali's Ghost, we have a
:10:08. > :10:13.special treat for you. -- Marley's Ghost. That is why we shouldn't.
:10:14. > :10:19.Because the ghost will eat it! Will Jo Joyner get her Food Heaven or
:10:20. > :10:22.food help? We will find out the result after we join Tom Kerridge
:10:23. > :10:34.making salt beef bagels for all of his mates.
:10:35. > :10:40.The best thing about being a chef is finding new places that serve great
:10:41. > :10:44.food and I'm here at Maltby Street food market to find Mark, who I have
:10:45. > :10:50.heard does the best salt beef around. I'm going to go to find him.
:10:51. > :10:54.Cooking for friends isn't just about making sit down meals. It can be
:10:55. > :11:00.grab and go food and this market is great for inspiration. These look
:11:01. > :11:06.amazing. Do you make them yourself? Can I get a pistachio one and a
:11:07. > :11:14.chocolate? Thank you very much! How are we doing? All right? Hello,
:11:15. > :11:20.there, Jyd Goolie must be marked. Nice to meet you. All right? Very
:11:21. > :11:27.good. I got a box of takes to put down there. For me? You shouldn't
:11:28. > :11:31.have. Monty's? After my grandfather, grandad Monty, he was a no-show,
:11:32. > :11:38.someone who loves to eat lots of unhealthy but lovely and delicious
:11:39. > :11:43.food. That makes me a nosher. Mark is preparing the lunchtime rush. In
:11:44. > :11:47.six hours on a Saturday, he can get 345 kilograms of salt beef and
:11:48. > :11:52.pastrami. I'm keen to find out what his secret is. It is all in here,
:11:53. > :11:58.salt beef and pastrami which I make from scratch. Mark, what is in your
:11:59. > :12:03.brine mix? Obviously it is the secret recipe. But the basic
:12:04. > :12:07.principle is a ratio of during salt, pickling spices, things like that,
:12:08. > :12:15.and a few extra little secret ingredients that give it that
:12:16. > :12:17.Monty's flavour. This bad boy sandwich consists of mountains of
:12:18. > :12:28.pastrami and that incredible looking salt beef. Russian dressing,
:12:29. > :12:34.mustard, sauerkraut and cheese. That is the size of the sandwich? This is
:12:35. > :12:41.the moment of truth. All finished off in the jaws of a mean posting
:12:42. > :12:44.machine. Oh, my God! Sometimes I like to get a customer to stand and
:12:45. > :12:52.take a picture of their base, just the other side the Sam Wood. Let's
:12:53. > :13:00.do that. -- a picture of their face, just the other side of the sandwich.
:13:01. > :13:08.That is so good. Look at that. That is a proper sandwich. There you go.
:13:09. > :13:14.That is so lush, my paper plate need scaffolding to hold it up!
:13:15. > :13:23.LAUGHTER That has to be the best value lunch
:13:24. > :13:27.in London. That is incredible. What a brilliant way to spend a Saturday
:13:28. > :13:30.morning, and it takes all week for Mark to get to that point. Don't
:13:31. > :13:38.worry, I'm going to show you a cheat's version and stick it in a
:13:39. > :13:43.bagel. You can pick up or some salt beef in decent delis and specialist
:13:44. > :13:45.butchers but what really makes this bagel lip-smacking and delicious is
:13:46. > :13:56.my freshly made vegetable pickle. I love pickling beings. The flavour
:13:57. > :14:01.you get from sugar and vinegar together goes so well with
:14:02. > :14:06.vegetables. I use this not for preserving food but to give it a
:14:07. > :14:09.real, big thing flavour. My ultimate pickle mix cuts through fatty meats
:14:10. > :14:14.perfectly and because it is ridiculously easy to make, it should
:14:15. > :14:20.be a staple in everyone's fridge. Into a pan, simply add 500 grams
:14:21. > :14:25.caster sugar. One cinnamon stick. For warmth and aroma, a few clothes.
:14:26. > :14:34.Two tablespoons of white peppercorns, a tablespoon each of
:14:35. > :14:41.coriander and fennel seeds. Then grabbed five star anise and next, a
:14:42. > :14:45.litre of white wine vinegar, which gives a more mellow, acidic finish
:14:46. > :14:51.to the pickle. And finally, 250 millilitres of water. Let it bubble
:14:52. > :14:57.away for 15 minutes. To finish, cover with cling film, to stop it
:14:58. > :15:01.evaporating. You can use a lid but I am in the habit of using cling film
:15:02. > :15:05.because to be honest, finding the right leg in a professional kitchen
:15:06. > :15:10.is a nightmare. Once my pickle mix has cooled down, I decant it into a
:15:11. > :15:17.bottle and then leave it in the fridge until needed. This mix can be
:15:18. > :15:20.used to pick almost anything. I like to pickle Granny Smith apples which
:15:21. > :15:22.go fantastically with fish. But today, I'm pickling vegetables to go
:15:23. > :15:39.inside my salt beef bagel. Onions and carrots are right good
:15:40. > :15:44.for pickling. You may not have seen this but if
:15:45. > :15:48.you have time, try rubbing the carrots down with a scourer to give
:15:49. > :15:52.them a lovely finish. You don't have to do this at home but am a
:15:53. > :15:57.professional chef, sometimes I can't herself myself! Cutting them into
:15:58. > :16:03.thick slice, help them to stay crunchy. Cucumber is a fantastic
:16:04. > :16:12.vegetable. As a pickle it retains a beautiful freshness. I'm also
:16:13. > :16:17.pickling mushrooms, they add a wonderful soft and earthy contrast
:16:18. > :16:21.to the crunchy veg. And I'm going to pour on the pickle mix. Leave them
:16:22. > :16:25.to marinade for about two hours. That way the vegetables retain their
:16:26. > :16:30.freshness and the beautiful flavour but it has a zing and a vibe that
:16:31. > :16:35.comes through. While that pickle, thickly slice
:16:36. > :16:43.saltbeef. I have made my own. But to save time you can buy ready-brined
:16:44. > :16:49.brisket from some butchers. Then simmer it for five hours at home.
:16:50. > :16:55.Saltbeef is best served warm. So gently heat it up in stock and
:16:56. > :16:59.butter. The saltbeef has been in the pan for a minute or two. It is
:17:00. > :17:04.looking absolutely stunning. Like with everything in cooking, the more
:17:05. > :17:16.love you give it, the more you treat it with respect, the more fantastic
:17:17. > :17:21.it's going to be! For a spicy kick, thickly spread peppered cream cheese
:17:22. > :17:27.on the bagel and layer it up with the warm saltbeef and then the
:17:28. > :17:30.secret weapon - a good helping of the zingy freshly pickled veg and
:17:31. > :17:37.finally dill. It really sets of sandwich off! The lid on and that
:17:38. > :17:41.for me is one super great sandwich. Imagine having a stack of those,
:17:42. > :17:45.your mates over watching the football? Or, on your own and having
:17:46. > :18:03.just the one... Or two! You were saying, Jo, that was right
:18:04. > :18:07.you were street. Yes but then I have said that about
:18:08. > :18:13.everything. And the conversation with pickles,
:18:14. > :18:21.it is very good for your digestion. The older I have, I love the chilli
:18:22. > :18:23.and pickles and thing, and I have a jar at home but I think I will do my
:18:24. > :18:27.jar at home but I think I will do my own.
:18:28. > :18:29.Time to find out whether Jo is getting her food
:18:30. > :18:33.For food heaven today I'm going to make you a Thai Salad
:18:34. > :18:35.I'll combine fresh herbs, cooked chicken
:18:36. > :18:39.and crab, glass noodles and serve with a nam jim made from lime juice,
:18:40. > :18:40.garlic, shallots, chilli, palm sugar, fish sauce,
:18:41. > :18:42.coriander root and sprinkle with ground roast rice.
:18:43. > :18:47.I will make meringues, shape into quenelles and drop
:18:48. > :18:49.into simmering milk with vanilla then once cooked place them
:18:50. > :18:52.on into a homemade creme anglaise and drizzle over caramel
:18:53. > :19:04.So it is either safery or sweet, Jo. Which one do you hope you will get?
:19:05. > :19:08.I have faith in my Twitter followers.
:19:09. > :19:13.To be fair, two callers said heaven, and one said hell, so the deciding
:19:14. > :19:19.lot were these two. Oh, OK! How have we got on today,
:19:20. > :19:25.guys? Well, I think that they like you because it's heavien! Let's get
:19:26. > :19:30.rid of that, guys. You love a Thai salad combined with
:19:31. > :19:36.the pickles and everything else. The centre piece of that is crab and
:19:37. > :19:40.chicken and the lovely noodles. These are moneying bean noodles,
:19:41. > :19:50.rather than being rice noodles, they are very versatile. Omar, can I ask
:19:51. > :19:55.you to do some bits? Yes, please. There is sliced cucumber, mint,
:19:56. > :20:00.chilli, coriander, mix that up with the shallots. With garlic and
:20:01. > :20:06.chilli. Elizabeth, the palm sugar and the
:20:07. > :20:13.piece to make that first. If you can't get the coriander root, just
:20:14. > :20:18.use the stems. I will get the noodles under way.
:20:19. > :20:25.Roast rice? Yes, I soak the rice in water. The reason that I do it is
:20:26. > :20:28.that a lot of problem people have a problem with peanuts.
:20:29. > :20:33.Right, yes. That is what I would put on top of this.
:20:34. > :20:39.So, soak the noodles in boiling water. With the rice you soak it for
:20:40. > :20:45.half an hour. Put it on to a tray and roast it and grind it up. But
:20:46. > :20:51.you have the same flavour as the roasted peanuts but it means if
:20:52. > :20:56.anyone has a nut allergy in your house, you can toast the rice and it
:20:57. > :21:00.tastes of nuts, which is nuts! So, now the chick and the crab.
:21:01. > :21:05.These guys are chopping away. You are having a nice day? I am.
:21:06. > :21:10.You have a come Eddy on radio? I have. It is another thing at that
:21:11. > :21:17.starts it is all happening in October. It is on BBC Radio Wales it
:21:18. > :21:22.is called We Lucky recorded in front of a live audience. So good fun and
:21:23. > :21:29.beautifully written. What is Be Lucky about? It is about
:21:30. > :21:38.a lad, who lives remotely. He lives off of or wants to make a living out
:21:39. > :21:44.of entering ecompetitions, so he does. A random caller comes along,
:21:45. > :21:52.that is me. It's a three-parter. How do you fit it all in? You are
:21:53. > :21:57.doing Mount Pleasant, Marnie's Ghost, radio show, twins that are
:21:58. > :22:04.six years old... It is really, really busy.
:22:05. > :22:10.Did you say hello to them? I did say hello to Eddie as Fred is at
:22:11. > :22:17.football but now I feel bad, hello, Fred! So, the chicken is frying.
:22:18. > :22:21.With a Thai salad you want a couple of things, texture and lots of
:22:22. > :22:24.flavour. But the flavour must be balanced with the sweet, sour, hot
:22:25. > :22:30.and salty. That is what I like about the Thai
:22:31. > :22:36.salad that I make. I use the crunch using a mooli. It is satisfying.
:22:37. > :22:42.That is the idea of the chicken. You fry the chicken. It gives it texture
:22:43. > :22:46.and crunch. That's the real greatness about these salads and
:22:47. > :22:50.also they are so easy. Once, especially with two people helping
:22:51. > :22:57.you! It is really, really easy! And when you have the stuff in. I always
:22:58. > :23:04.have limes, and chillies. And so much of the stuff is store
:23:05. > :23:10.cupboard things. Chillies are in people's houses all the time and the
:23:11. > :23:17.dried moneying beans. They are hide rated already. That water comes off.
:23:18. > :23:24.Keep them whole. They are completely transluscent. Whilst I've been away
:23:25. > :23:29.travelling, I have discovered something called sweet potato
:23:30. > :23:35.noodles, so they are made out of sweet potatoes. Have you had those?
:23:36. > :23:41.Yes, I have had them. I haven't. But is it for sweet or savoury? Both.
:23:42. > :23:47.Sweet and savoury and hot and cold. So you can have a cold savoury
:23:48. > :23:53.noodle and a hot sweet noodle, which is amazing. But the chicken is there
:23:54. > :23:56.now. And the flavour of the chicken cooking, and then a little bit of
:23:57. > :24:01.fish sauce. Which my little boy can't stand.
:24:02. > :24:08.Whenever I am cooking with it, he pulls a face. But it tastes great.
:24:09. > :24:15.And you can do what Elizabeth is doing, make a dashi stock. It is not
:24:16. > :24:20.so strong but you get the saltiness. The fish sauce disappears. Add to
:24:21. > :24:26.that the crab, so the saltiness of the sea. So there is a sweet salty
:24:27. > :24:32.chicken and crab. Give it a flip over. Turn the heat off and add lime
:24:33. > :24:39.juice, which is the lovely pickle. It is making my mouth water. Spicy
:24:40. > :24:45.or medium? Oh, spicy! Let's have fun! And this is not just about
:24:46. > :24:51.chicken. You could use pork. I wouldn't use lamb. That is too
:24:52. > :24:58.strong. Many people can't buy minced chicken but you can buy minced
:24:59. > :25:01.turkey. And it is lean! I have looked for the minced chicken but
:25:02. > :25:08.did not think of turkey. I take that and pour it over the
:25:09. > :25:11.noodles. All the juice and the flavours go into the noodles and mix
:25:12. > :25:20.it with the fork. This is a clear trick. If the noodles are too long
:25:21. > :25:25.and you can't cut them... Scissors! Now, Elizabeth will be laughing. She
:25:26. > :25:32.knows that they all use scissors! You cut them into three or four and
:25:33. > :25:38.make them small. The good thing is, whilst we are making this, people
:25:39. > :25:45.are tweeting asking what spicy dish can they have with chicken, there is
:25:46. > :25:49.a spicy dish with chicken! You can make the salad also with a breast of
:25:50. > :25:54.chick finance you wanted to, that make it is even more healthy.
:25:55. > :26:00.That smells amazing. I use a lot of fresh red chillies.
:26:01. > :26:07.But this year I had a chilli plant it has been so brilliant I ended up
:26:08. > :26:12.drying the little chillies. What ratio, instead of a big fresh one,
:26:13. > :26:21.how would I use the little dried ones? You roast this, it is hot and
:26:22. > :26:30.it is smoky. So you roast the dried chillies and add it to the dish at
:26:31. > :26:37.the last-minute. Omar, you use chillies? Well, not that much but we
:26:38. > :26:45.always use dried chillies when we do, we don't use fresh chillies.
:26:46. > :26:51.Don't you use paprika? Yes, but is is a smoked purpose it is not a
:26:52. > :26:57.chilli. It is traditional sweet. So, I guess that is why you have
:26:58. > :27:02.paprika dulce? Yes. There we are.
:27:03. > :27:13.It smells amazing and so fresh. Now, I will get a pair of tongs and
:27:14. > :27:24.be a good boy and not use my hands. Are these noodles less carbon? Well,
:27:25. > :27:29.the sweet potato noodles would be. We have a spiraliser.
:27:30. > :27:33.We will have to get you on as a guest cooking! No, I am happy
:27:34. > :27:38.talking and eating. There we are.
:27:39. > :27:44.The toasted rice is added on the top. The bowl is there for Jo and
:27:45. > :27:53.the rest for the crew. They will eat that. The wine is chosen from Peter
:27:54. > :28:08.Richards it is a Riesling, Baily and Baily
:28:09. > :28:14.Clare Valley Riesling 2014. There it is.
:28:15. > :28:21.But the Riesling and the Thai food, it is a very, very good foil for the
:28:22. > :28:28.spicy salad. How is it, Jo? Cheers! Gorgeous. Thank you for having me.
:28:29. > :28:32.Such a great morning. It has been absolutely wonderful.
:28:33. > :28:35.Well that's all from us today on Saturday Kitchen Live.
:28:36. > :28:37.Thanks to our brilliant studio chefs Elizabeth Allen and Omar Allibhoy,
:28:38. > :28:40.the wonderful Jo Joyner and Peter Richards for his
:28:41. > :28:43.All the recipes from the show are on the website,
:28:44. > :28:47.Next week Donal Skehan is in charge and I will be back
:28:48. > :28:52.Meanwhile I'm bringing you some more Best Bites tomorrow