08/10/2016 Saturday Kitchen

I'm John Torode and I'm raring to go with a 90-minute celebration

Cooking live this morning we have two great chefs.

Making his debut on Saturday Kitchen, the world-renowned Spanish

And to keep him company, the exceptional Elizabeth Allen

How are you? Very well. You look lovely.

Omar, you're kicking things off, what are you cooking?

Red mullet with a Spanish stir-fry with plenty of green vegetables and

olives and as a side dish, a nice warm salad with baby gym and a sweet

and sour bacon vinaigrette. You're going to do all that live? Yes, that

is a bit tight. It sounds delicious and it smells pretty good.

I'm going to do clams and I'm going to have a slight twist on it. So we

have noodles macro, This report contains flash photography. And

longer. I am going to be using a -- I'm going to be doing a smoky bacon

dashi with seaweed stock. It sounds delicious. It is going to be a fun

filled morning, I can tell you. And also, we have a variety pack of TV

gems from Rick Steiner, Ken Hom and Ching-he Huang and also the Hairy

Bikers and Tom Kerridge. Now, our special guest this morning

is a top British actress. She was amazing in BBC's

Ordinary Lies, and EastEnders, but she's currently got us glued

to the screens in the brilliant APPLAUSE

How are you? I'm good, how are you? We have had a cup of tea. And a nice

little chinwag. Do you like a Saturday morning with a couple of

glasses of wine? First thing in the morning, why not? We will do that

but you will also be facing Food Heaven and Food Hell and we will

talk about your acting as well which will be nice. What is your Food

Heaven? Thai food, tapas, piggy food, strong flavours. And what

about hell? Begovic anything milky or creamy. I'm with you, not a

milkman but I can make great things out of it.

For food heaven today I'm going to make you a chicken

I'll combine fresh herbs, cooked chicken and crab,

That sounds right up my street! And it looks pretty good.

But if hell overrules, then you'll be getting

a milky, creamy dessert - snow eggs!

I'll make meringues, shape into quenelles and drop

into simmering milk with vanilla, then once cooked, place them

onto a rich vanilla creme anglaise and drizzle over caramel

You'll have to wait until the end of the show to find

If you'd like the chance to ask any of us a foodie

a question today then call: 0330 123 1410.

And if we get to speak to you, I'll also ask you if Jo should

But if you're watching us on catch up then please don't ring

You can also get in touch through social media

OK, we're going to make fresh red mullet, pan-fried, and it will go

with a Spanish stir-fry with plenty of spinach, ease and olives, quite a

lot of Spanish labours. -- peas and olives. -- a lot of Spanish labours.

You are going to cook with the baby gem. It is going to be warm. What

can I do? Reds dies that courgette in approximately one centimetre

cubes. Approximately? What are you doing? I'm going to pan fry these

two red mullet over a high heat. We have a hot pan over here. One of the

tricks of cooking fish do have a crispy skin, which does not stick no

matter how good or bad your pan is, if you have a very hot pan. And to

make sure that you pat the fish drive. Yes, take all the liquid of

that you can. -- die. And those little red mullet are whole and you

can get them gutted and scaled by the fishmonger? Yes, they are

cleaned already. And they took in about six minutes? Yes, three

minutes each side. You can actually use any fish but these are a

Mediterranean style, which is it for me. Tell me about you as a cook.

Obviously, you wind to tapas but tell us about your love of food. I

started cooking when I was a little boy. -- you are into tapas. I

started by helping my mum in the kitchen and it developed into a real

passion and my career. That is my path. I have had the pleasure of

working with really top chefs in my life as well. I have that experience

as well. But now I am into comfort and more rustic and traditional

dishes, to be honest. That is how I have moved on. The thing about food

being approachable is your thing. You have a new book out? Yes,

Spanish Made Simple and this is the sort of recipe you can find in it,

what I like doing. Hopefully by the end, you will see that it is pretty

simple. That is a decent whack of garlic. And olive oil as well, what

we call a generous amount of garlic and olive oil, in the Spanish style.

What else can I do? Can you slice be read onion thinly and pickle it

slightly with a bit of sherry vinegar and a bit of cold water?

Sherry vinegar and cold water? In five minutes it will be ready. Then

after that, if you can dice that lovely smoked pancetta I have over

there? Lots of processes going on here but each one individually can

be used for other dishes? As well, absolutely, the baby gem lettuce, I

can see it working very well with other things on top. And making a

simple pickle like this with red onions and sherry vinegar and

stuff... Very much as well. We could do it in other salad as well? I have

added a few black olives, courgette and frozen peas. You don't need to

discuss them, straight from the fridge, which is how I do it at

home. And restaurants do it as well. People are scared of frozen food but

I think frozen peas are brilliant. They are fresh as a daisy. And why

would you defrost something that you had in the freezer all the time that

is so small and they could easily go off? I other -- also come as you

cook frozen peas, the water comes out and it helps the whole thing to

steam. Very much. It releases a bit, the same as the spinach, releases a

bit of juice. Shall I turn this fish over for you? And if you can give

me, the bacon is over here. I'm going to literally dry fry it in

this pan. This will be the vinaigrette, this is the garnish for

the red mullet, and in the other pan, I'm going to just add a little

bit of extra virgin olive oil. Always use extra virgin olive oil,

put it on to the highest it as it will only be here for about two

minutes. Just going to fry them like that? And I'm only cooking one side,

it is just to warm it up. I quite like all of this, the colour of the

red mullet so quickly and then you have the beautiful colour of the

Chardy lettuce as well. But charring things and burnishing things, why do

you want to give them colour like that? Crispy skin is very tasty. I

know a lot of people take the skin off the fish but I love eating it

and it is very nutritious. Everybody should know that. But why the

lettuce? Why would you pan fry lettuce to make it crispy? It is

from my mum, actually, all winter, she cooks warm salads. This is just

one of them. Just go with the season. In this pan, a touch of

pimenton, literally a touch, sweet fabric. Otherwise it will smoke too

much. I am just going to add a good amount -- sweet paprika. I am going

to add sherry vinegar. You like that? Yes, with the sherry wine as

well. I like the way you are cooking the bacon, no oil, just the Ipso

rendering it down but quite a high heat. -- just the fat. I'm seasoning

this with salt and pepper and I'm switching off the lettuce and the

red mullet because it is so thin that it will cook very quickly. Just

give a little so take to this and that is nearly ready. Why you switch

that of, I'm on to tell the world that they can ask the question any

time they like. If you'd like to ask a question then

give us a ring now on: Calls are charged at your

standard network rate. Look at that, I love the heat coming

from the pan. So what are you adding? The bacon is crisping up. I

have added the paprika and then the honey otherwise the paprika will

burn. It is a finely ground spices and it can go better quite quickly.

So you are stopping it from burning by adding Honey and the honey

reduces and makes it sticky. And now with sherry vinegar, because that is

not enough, I add that to and don't put your head to close otherwise you

get a bit intoxicated. Wow, that is strong! That is like sweet and sour.

And a bit of salt and pepper to finish. And I can start plating up.

The fish must be about ready, I would say. It is amazing because

with fish, I will say to people, if you are going to cook it, cook it

for half the songs you think it needs to cook for, if you think it

needs ten minutes, make it five and it will be cooked. Fish is so simple

and people play with it too much. I take the skin of mice and grill it,

I am keen for the kids to have the skin, and my boy loves crispy skin.

But I don't want to overcook it. Good job, top tip. That is the

courgette, first. That is the lettuce. That is beautiful. Take a

look, nice and golden but the other side is not good. All the chefs

think it is really trendy to be scorching lettuce and leaks and your

mum has been doing it for years. Yes, there you go. It is Omar's mum

who has caused the culinary revolution. Lovely, crispy skin,

lovely fish, it cooks very quickly. And the colours of the courgette and

the peas and lives together, beautiful. And I have just added a

little bit of chive do this and I am going to spoon it over the top. If

you don't have enough fat, you can add some extra virgin oil on top.

But take a look. I don't think you need any more because you have the

lovely flavour of the bacon. Very much. Quite a lot of liquid. Put the

red onion on top, just to give it a little bit of freshness. Clean that

side of the plate. And finish this off with a bit of courgette and peas

on top. But that is a very quick meal that I generally do at home and

it is one of the style of recipes that you can find in the book. That

is amazing, under ten minutes. Tell us what it is again. Red mullet,

pan-fried with Spanish stir-fry with courgette, black olives, spinach and

peas. And a warm salad of pan-fried baby gem lettuce, bacon, sweet and

sour, -- Sweet some pickled red onion. It looks fantastic and it

smells amazing. Right, it is time, here we go. The

verdict! Welcome to Saturday Kitchen. This is such a hard job!

Fish for breakfast. Absolutely. It smells amazing. It is not bad but it

is the smell and light, the pickled onions will go with the fish but the

smell is beautiful. I'm going for it. Gets stuck in. Straight for the

fish. It looks very healthy as well. It really is. I cook this all the

time so I know this dish very well. You can see that you do it as well.

Well, Omar's mighty mullet needs a vibrant vino to go with it.

Peter Richards is on the case, but before he chose a wine,

he went to a cider farm because it's apple harvest time!

It's October, which means cider harvest time! So before I head into

Yeovil to find fantastic wines to go with today's dish, I have come here

to this apple orchard to see how it's all done!

Omar is a chef that does wholesome, easy going charm like a champion.

It's right there on the plate with his testy, healthy red mullet. Now

these flavours work with lots of white wines. And don't forget the

pink stuff, a rose can bring out the somery Mediterranean feel of the

recipe. This rose from Argentina, makes it a

fun and glugable accompaniment. But the star of the show is from Spain.

It is the gorgeous Valdesil Montenovo Godello 201 from Galicia.

It is the area that is famous for its seafood. And this wine is

perfect for drinking with this dish. So ideal territory. It is an elegant

fruit wine. A subtle version of Albarino. It will not overwhelm the

delicate flavours of the mullet but has the intensity to stand up to the

saltiness of the olives and the pancetta. It sets off the wonderful

spicy tang of the showy vinegar. So, Omar, here is to easy going

comforts, courtesy of this wonderful mullet and the great-value, Valdesil

Montenovo Godello 201. I have to say that we are having a

lovely morning. Everyone out there loves the dish and they love you!

Thank you very much. Peter has been tasting cider and a

lot of people are eating cider with their food. As Greg's wedding, they

served pink cider instead of champagne.

This is a good quality wine with the fish? It is, it goes with the

acidity of the fish and the pickle. It is quite good, really. Jo? This

is my kind of wine! At 10.00am in the morning with the salty fish?

Yes, it is my kind of wine! And Elizabeth, what are you making for

us later, I am making clam udon vongole.

Very, very clever and very, very new.

And there's still time for you at home to ask us

a question, just dial:

Or you can tweet us a question using the #saturdaykitchen.

Time now to join Jack and Rick Stein on their tour around Germany.

They're in Frankfurt and heading to the local markets to source

to source the freshest of herbs, sounds fun!

Here it is... Do you know... Have you met him before? I have.

We are meeting cousin Eckhaart, he and I go back to our great, great,

great grandfather. Hello. Gutentag! Oh, you do speak

German! Very good. Good to see you.

This is my son, Jack. Showing off his German.

It was a miserable day, so Eckhaart, being a foodie took us to his

favourite market in Frankfurt. It is famous here for the famous green

sauce. Frankfurt's green sauce! Spell it, it is really great. You

cut it with a knife really small and blend with mayonnaise and add

lemon... Parsley, sorrel, chives, chervil. I love my chervil.

Oh, that's borage... What's that, then Burnette.

And that looks like cress. It is a dish mainly for the spring months.

Later in the summer, the herbs are growing too fast. They don't produce

the rich aroma. You should smell the different flavours of the different

herbs. So this is how to make the famous

Frankfurter green sauce. Chop up the herbs very finally and add a

generous dollop of sour cream and mayonnaise. Now, chopped gherkins...

And chopped up eggs. A very finally chopped shallot and

German mustard. I love German mustard. It's pleasantly mild. Lemon

juice, it's a good dish for the summer, this. Then add some zest. A

sprinkle of salt. A quick whizz and a bit of brine used to preserve the

gherkins. It was reputedly the poet,

Guerter's, favourite dish. Zehr gut.

Very nice. This is lovely. It is great when

food is about a season. Excellent. It must be prepared right away. You

cannot keep it for hours or a day. It would not stay.

I was saying to Jack, it is very nice to be sitting here in

Frankfurt, in May, eating a meal from the fields around.

It is what food is all about. Great.

It's been a pleasure. My son, Jack, well, he's just like

me, really. Always off somewhere. He is into his surf big time. I think

that my surf days are numbered. Where has he gone? To Bali, he's

lucky! I've a few days to go before I meet up with my relatives for a

special lunch. Friends have told me about a town on the Baltic coast.

They knew that I was a fan of the film, Das Boochlt it's ante war

film. They said that the scene here was surreal, like a massive shark,

washed up on the beach but not quite dead. The film was about the utter

futility of war, yet celebrating the amazing comradeship that went on in

this producerised metal. An expert on submarines showed me

around this U-boat. Gosh it is so small. I feel I'm in

Das Boo, t. It is unbelievable. So the film was popular for you?

Very popular, especially with my mates.

Modern U-boats don't look so different. A friend of mine told me

on the boat that the commander had a ritual, to meet on Wednesday

evenings to watch the film but with the sound turned off. So they were

speaking in different role, dialogues of the film.

They liked it that much? They knew everything? Yes, they knew

everything by heart. So, the noise, the stench, can you imagine the

living conditions. There was one thing that kept their spirit up,

which was food, of course. They usually say that the cook is the

second most important man, some even say the most important.

I would say the most important. .

So, he was not only a chef but an artist. I will show you his gully.

So you're a chef. Just imagine yourself standing here cooking three

meals a day for a 50-man crew. 50 men! Just here? Where would you

keep the food? All over the boat. Over there, this is the aft toilet.

But it was used mostly as a provisions store. And as you know, a

bad cook is the most hated person on board.

You could not swing a cat a few inches here. Three hobs and an oven.

Not much more than you get in a cam per van and here in this old film,

the cook has just made a Christmas cake. I would say that's a triumph!

Next week, Rick puts his money where his mouth

is and attempts to cook in a camper van!

And we can't forget Rick will be hosting this show live

Now all those herbs have got me all revved up!

So, we are going to cook you something, Jo. Yes! But in the

meantime, if you were coming to my house, we would have a chat, and I

would give you a job. You are going to give me a glass of

wine, don't complain already! So, I will give you those.

Can I stand up. You can. I am making a herb salad

with potato pancakes, smoked salmon, horseradish cream and pickled

beetroot. The reason, being you came a council of too manies to my

restaurant for brunch. I know you don't like mashed potatoes very

much. How did you know! Ahh! So, I will

make something to convert you. I am going to make mashed potatoes,

with cream, milk, salmon and some herbs. Now, Jo, we are here to talk

about Mount Pleasant. Yes. They have done ten episodes, I

think we have three left. Your character at the start is a

little sad. A bit wanting. The bus-stop scene almost made me cry.

It was supposed to. She has been a little manipulative, she is really

fun to play as she is not always telling the truth.

It sounds fantastic. Tell us all about Mount Pleasant and the drama.

What it is all about? It has been really good fun. Lots of work with

Neil fits Morris, whose ex-wife I'm playing and JaneDreyfuss whose toes

I'm treading on. But it has been really good fun.

Tell us what Mount Pleasant is about? It is a lovely drama with

fabulous cast, set in a close, Mount Pleasant, up north. The general idea

was it would be nice to make a show that was not about how grim it was

up north but about the people, what a great community and what great

people they are, and what fun it could be it is brilliant.

You talk about the cast, Paula Willcox?! Yes, Bobby Ball! It is

really incredible. It really is. Everybody in it, you

have seen through the years being fabulous in many ways. So lovely to

be a part of that. As an actor, how is it, if you have

been working with somebody else, they are one character, and then you

work with them again, they are a different character, how do you

remember to call them the right name? I wonder.

No, I'm asking! I don't know. Bobby... Well, luckily, I had not

worked with Neil or James, so that was OK. But when you know them in

real life it can get tricky. And being on that show, the

catering, how does it work? You must get really good food? Well it is a

milk mixture. And it a is a real morale thing, it is a really long

day. And if the crew are not fed well, they are not happy. Like they

said on the ship. If the chef is not good, it doesn't go down well.

Thank you very much. Thank you for the herbs. You can sit down and

relax. I will get you a glass of wine in a minute! Now, a little

vinaigrette for the dressing. Oil, mustard, vinegar. There we go. Spoon

that over the alled area. And you are also doing Marnie's Ghost.

Yes, that is a six part on Gold with John Hannah and Nick Burns. That is

really good fun. We did a pilot of it last year and whipped it into

shape this year and done six parts. Another incredible cast as well.

A brilliant cast. But you're not alive in it? No. We

are all dead apart from Sarah. We are her ghosts and she is living

with us. I am a totem random vicar who never read the Bible, and does

not know what she is talking about but really friendly.

I will poach an egg. Lots of people don't know how. A big

pot of boiling water. Lots of vinegar to help set the egg whites.

Don't move the water around, just drop it in and leave it.

That egg white will wrap itself around the egg yolk and come out

perfect. I have a little pancake here made

with the mashed potatoes. And with the egg in it, it is like a pancake

but with the potato holding it together.

I think I would like anything that came out of that frying pan! It is

sweet, isn't it? Because it is small? Yes.

Also, I know you are doing and have been in a lot of stuff. You have

been really, really busy. The first time I saw you was in No Angels. It

was a great, great series. You had a ball?! We Z we are all meeting up

next week. We have two good meet-ups a year. We did make a family on that

show. We have been through everything now. Births, marriages, a

divorce! Oh! But, it is real life versus acting life. There is

something on your Twitter page that says something like: I'm somebody

who likes to play other people. Somebody who likes to pretend to be

other people. That is it, really. I feel like the luckiest person alive.

When you think when I was five or six, I remember watching a programme

called Let's Pretend. I would get something new from the dressing up

box and make a story out of it. I loved it. I was hooked. So I

thought, let's pretend. It is great. So now, if my five or six-year-old

self could see me, I make a living out of pretending. I'm the luckiest

person alive! So being a pretend person, do you have a favourite

pretend person? That I have been? Yes.

Yes, I was found of Beth in No Angels. She was not always nice. It

is always fun to play somebody removed from yourself and rowdy. And

I did a play years ago called Raw, I played a girl called Lex. A street

gang leader. And I loved it. It was not like me at all. So like going

somewhere else. What about Tanya? EastEnders? I

liked playing her. Possibly more close to me, so not as much fun.

Although the dressing up was fun. I am not normally in a pencil skirt

with three-inch heels. So always fun!

Perfect poached egg, there. How long did you do that because I'm never

sure? Two or three minutes. Mine usually goes on longer. The pancake

goes on there, which is all fluffy because the weight -- of the weight

has been done and smoked salmon across the top of it. Some

horseradish cream much, made with fresh horseradish. Take some of the

lovely herb salad in my bowl here. I have got myself a little bit, in a

little bit of a muddle. On top of that, I'm going to put the poached

egg. Roll on top. Is it going to stay? It will because of the

horseradish cream sauce and then a bit more over the top. And there you

have a Jo Joyner branch. I'm going to do something first before you are

allowed to eat it. I'm going to show you the yolk. I'm going to cut it

and it is going to lose out and that makes the sauce. There you go. Nice

to cook branch for you again. Thanks for having me. And you can drink

wine because you are not pregnant! Always a bonus.

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

It could be her food heaven, a delicious Thai Salad!

I'm going to use chicken and crab combined with fresh herbs,

glass noodles and a nam jim made from lime juice, garlic, palm sugar,

fish sauce and coriander root, finished with ground roast

I'll make meringues, shape them into quenelles and drop

thme into simmering milk with vanilla then

float them on into a rich creme anglaise

and drizzle over caramel and end with toasted almonds.

What do you think? It is the best mashed potato I have ever had. I

could not eat mashed potato after I had had my wisdom teeth out, because

it was all I ate for a week and it put me right. But that is perfect

for me. What did you put in it? Just horseradish, some vinegar and creme

fraiche. Perfect. Jo like the foods they be nice to her. It is not up to

me if she gets Food Heaven or food health.

Yes, our callers and our studio chefs will decide your fate!

Time now to catch up with Ching-He Huang and Ken Hom.

They've gone their separate ways in Hunan today before coming

together again to create a feast from a stack of local

These ladies do all the fishing for their village. There are more than

600 rivers and lakes in who Nan, with millions of people depending on

them for food and water. -- in Hunan. I have never seen this unique

way of fishing, just turning up rocks and com you know, really

getting in there. It is very clever technique because you kind of

sandwich the net between your feet and then you use your hands to bring

the vegetation and sea bed into the net. Oh! She has got two big ones.

Just the river fish. Grab! Living below China's official poverty line,

these women cannot afford to overlook any potential sauce of

protein in the river. She says that you can eat this. It looked like

some weird river centipede. I was like, "Yuck!" She has just

decapitated it. She can eat that. She says it is delicious. They have

a respect for the environment. They say they don't fish every day which

means they give the river a chance to recover and the fish to thrive.

For the time being, the women are safe to fish in these waters. But

this might not be the case for much longer because in recent years, many

of Hunan's waterways have become contaminated with pollution from the

cities. They are less than 40 miles away.

Back at Hunan's cows, we're going to prepare the catch. A lot of the fish

is still alive. -- back at May's house. So, I have got here the small

river fish and then I have got local wild garlic, some ginger, some small

chillis, local chilies. And then there is the Vietnamese mint and we

have got some coriander as well and some spring onion. I am going to

make a classic dish, fish cooked in banana leaves. Just finely chop it.

My grandmother would always peel it and the Chinese believe that when

you peel ginger, it becomes more heat giving property, more yang,

more fiery. If you keep the skin on, it makes the dish more yin. First,

I'm putting chopped ginger, garlic and chilli onto a banana leaf,

closely scrutinised by my sous chef, who is keen to offer tips. She says,

chop it, chop it, all the herbs together, so it is really fine. I

would have just thrown it all together but this is the way they

are used are doing it. So we will put this all on the leaf, like that.

Wrapping the food in a banana leaf seals in the moisture and flavour.

Much like foil or ovenproof paper. Then you just tired. Being here with

the family takes me back to my childhood when I was under the

supervision of two other formidable family cooks, my grandmother and

mother. She's just securing the package with some bamboo. I'm

planning to steam the fish but my sous chef has other ideas. Oh, that

is how they would normally cook it. She says it is tastier like this,

than steaming it. She said it is better. She said if you steam it, it

does not taste very good! While it cook for 20 minutes, I am offered an

appetiser. This is the centipede. The water centipedes she caught at

the river have been boiled in a broth of chilies, ginger and herbs.

She said don't be afraid, just eat it. It's like, textured like prawn,

like river prawn texture, river shrimp. It is not bad. It is not

bad, actually. Add the chief's house committee is doing his bit to prove

that not all men are useless in the kitchen. He's making chicken soup

with ginger and chilli. This dish is relatively simple. He is very smart

not to do anything complicated. But I think people don't realise, when

you are cooking at home, you should keep it nice and simple. I'm using

chilli and garlic to make one of my favourite dishes, chicken stir-fried

with fresh herbs. I'm going to put my chicken in.

And I'm going to add all of my lovely herbs, here. This is what I

love about Chinese food. All you need is a wok, a flame and fresh

ingredients to make a simple and delicious supper. To go with the

chicken, I'm making a classic Hunan dish, pineapple Rice. Ginger, little

bit of salt. Then we add the rice. The key ingredient in this dish is

precooked cold rice, ideally a day old. Stir-fry it in very hot oil. To

break up the clumps, give the rice a good stir. Then add the pineapple

and fresh mint. The wood fire gives it a lovely,

smoky flavour. With fresh local ingredients, this is traditional

village cooking at its best. We are ready. We just had to wait for the

women to come with the fish. Everyone is hungry. This is the

banana Leaf wrapped fish. Wow. She says it is very good. This is a soup

that the chief made. Looks delicious. And this is the pineapple

rice. You know what you just ate? It is a centipede. Oh, interesting

flavour. It is quite sweet. I wouldn't order it every day. This

rice is delicious. So inspired by the use of the local

ingredients, you know, fishing for your own fish, you can't get fresher

than that. It is just wonderful. Really close to the earth. Nature.

Yes. Tom Kerridge is cooking

for his mates. He's making sensational salt

beef bagels with his own And it's almost time to HEN-dure

the omelette challenge! I have very high EGG-spectations,

I don't want any POULTRY efforts, you won't be able to just

WING your way through And will Jo get her Food Heaven,

Thai salad with chicken and crab? Or will Jo be crying over spilt

milk, with her Hell on a plate, milk, with meringue

and custard - snow eggs? All will be revealed

at the end of the show. Glam vongole with an oriental twist.

-- clamp. It is white wine, show lots and chilli as well. What can I

do? Start chopping up the show lots and garlic. Sliced or diet? Diced,

nice and small. Your food is really international. Your influences are

from all over the place? I'm Singaporean and my father is British

but I love all international cuisine. It is all the different

flavours, so exciting. Is your influences come from your parents

and travelling? Lots of travelling. The first time you cook for me was a

master chef a number of years ago. That was a while ago. And you made a

crab tortellini, Singapore style which was delicious and I remember

telling the producers and directors that you were very good. So good are

you that there are congratulations to be had, aren't they? I think

there might be. You got a Michelin star. Yes, we got the news on

Monday. So you are the first-ever Masterchef contestant, amateur, to

get a Michelin star, you are the first? Yes. Congratulations. Round

of applause, everyone! APPLAUSE I think that is amazing but as soon

as you got a Michelin star, you left? I did but it was a team

effort, we got a Michelin star, absolutely amazing team, there. I

was just so excited to get started on my new project and really get the

ball rolling, we weren't expecting a Michelin star. It was a real

blessing. So you want to pastures new? What are you making here? I've

just made three, two, one Google, three parts water, two parts vinegar

and one part sugar and a bit of spices and coriander seed with a bit

of flavouring and now am making the kombu dashi, it is an edible kelp

and I burned it is likely to give it a smoky, edible aroma and I'm going

to flavour it with shiitake mushrooms and some bacon. A nice big

hunk of bacon, seaweed and mushrooms in water but the seaweed, you put

over the plane to get a smoky flavour? Orange Mavrias. The onion

shots -- the show lots are there. And you want me to do the

vegetables? They are some sea vegetables, like samphire, just pick

of the woody ends because they are not nice. And then you are going to

pickle them? Hot pickle mixture to pore over the vegetables. It is a

day off pickles, Omar doing pickles, Tom Kerridge and you doing pickles.

Pickle is the new what? Pickle! I love pickles. I also love those

really, really big ones. So, the clam juice is important in

the recipe, isn't it? Yes, the clam juice gives the lovely flavour and

helps. It is an essential part of the vongole.

That is sweating away. Not too much colour, so keep it moving.

So, you have taken the udon noodles, that are Asian, a classic Italian

dish, the vongole, and then you are taking a Japanese stock as well.

Where do the ideas come from? It's a fusion of everything I've learned

and what I like to marry together. Clams, and the udon, it is almost

like a Japanese dish. Udon and soup, like the hot noodle soup but with

the clams and the chilli. It is a nod to the Western take on it.

So you drop the clams in with the shallots and garlic. And add to that

what? A generous helping of white wine. I will let them cook away,

give it a good shake now and then to help open them up faster.

You are using little clams? Yes, they are lovely and sweet little

clams. I read some notes the other day,

that there were over 2600 types of clams in the world! Who knew?! Where

do we start?! I don't think I could cook all of those in my lifetime!

So, samphire, and sea vegetables, are becoming a lot more used. It's a

good thing, isn't it, harvesting from the sea? Yes, just ensure you

pick out the woody bits. And that is added to the pickle.

And the coriander gives it more flavour.

So these are the udon noodles, bought in packs like that? Yes.

If is amazing how the world has changed, ten years ago, nobody would

know what you are talking about, the udon noodles but now they do! And

tell us what is in the stock? This is for the dashi, it is with the

smoky bacon in there. I will flavour it with katsubashi which is finally

sliced fermented tuna. Right. I will put that in and then

you have to Westminster Abbey your hands. I was told off by somebody. I

know that the benito flakes are expensive, and people used dried

shrimps? You can but get the smaller packets, so it is not so expensive.

This stock is after about 30 minutes? Yes.

So, look at the clams? They are open! What do you do with the juice?

I will strain them and put the clams back into the pan and let the juice

reduce down. The noodles go on there? Yes, just

one pack. You drop them. In what is the butter

for? I will emulsify the juice here. That will help it stick to the

noodles nicely. So you are using Asian flavours...

With a French technique. That's the Michelin star, put a bit

of butter in it, it make it is a Michelin star! If it was as easy as

that! Well, I have to say, in all the time I've been cooking, I never

got a Michelin star, so good on you! So, the dashi, check the seasoning

with sake, soy and mirin. So depending on how salty or sweet you

like it, just adjust it. And you promised me chilli? Yes, we

have a seven flavoured spice. It has ground chilli... What can I do for

you now? We are going to plate now John.

Beautiful. So, the clams back in.

Give it a good stir. If you would like to try this

vongole at home, or any of the studio recipes, then visit the

website: Look at that, it smells amazing.

We will add a sprinkle of this, I like it spicy.

You like it spicy guys? Medium! I love the instant pickle. The fact

that people are taking a bit of vinegar and making a pickle up! It

is a pickle day! It is. So this could be a soup with the

dashi in there, or I like pouring it on top. You have a lovely taste of

the sea from the clams and the sea vegetable, the acidity with the

pickle, and then of course, the seaweed sits itself, it is a

celebration of the sea. It looks amazing... Sorry, you are

reaching across me? Yes, sorry. Of course, it has to be pretty. It

looks pretty, it smells delicious. What do we have? We have clam udon

vongole. Fantastic, there we are.

There we go. Look at this.

Yeah! Very pretty. It looks cool. Do we pour this over?

Yes, pour it over the top. All of it. It looks incredible.

The udon take a minute to boil? Yes, literally a minute.

It smells fantastic but the other thing is the instant world of

noodles, and how we think of them as not being posh but how posh they

what Peter Richards has chosen to go with Elizabeth's vibrant vongole!

There's a fair old flavour punch packed into Elizabeth's clam recipe.

It is absolutely delicious! So, we need a wine in the same vane. Trying

this alongside lots of styles of wine, it was clearly the punchy

whites that stole the show. We need bold, refreshing qualities. A new

world Riesling like this from chilli is a great option.

But I was surprised by the wine that ended up making the best

combination, I guess an open mind is as important as a healthy first when

it comes to the pairings. Step forward, the Finest Cotes de

Gascogne Colombard Gros Manseng 2015 from France. This has a reputation

for making affordable, fresh but fairly simple white wines. Yet this

one brings something else to the table it is really rounded and

succulent. It enables the wine to stand up to the delicious wave of

savoury, umami richness, coming from the dashi with its bacon, mushrooms

and the spice. But it is fresh underneath with a characteristic

fruitiness of the region. That is important to off set the saltiness

of the recipe and to tie in with the pickled sea veg. And finally, the

credit Rick qualities work really well with the clams. Elizabeth, all

in all it is a power 68 but a supremely appetising combination.

I have to say, that is lovely with the clams and the chilli.

And the smokiness of the dashi. And I have not tried this siasta

before. That is lovely. And the wine? It is lovely, to go

with the saltiness of the seafood. It is a really good dish, a really

good wine. That gives us a chance to catch up with the hairy bikers.

They're discovering the best of British, baking a traditional

The lemon pond pudding dates back to 1750! Back then it was made using

beef suet but I suppose they didn't have a choice.

They certainly didn't have many vegetarians! Back in the 21st

century, we are cracking on with our recipe. 250 grams of suet into the

bowl, together with it 50 grams of raising flour, and fresh

breadcrumbs, ready to make the pudding pastry.

It gives a big offing so. Sometimes you need it. Now the zest of Kingy's

orange to go in there. Combine the mixture with the zest of an orange

and a tablespoon of Demerara sugar. Then add the orange juice. I will

make it up to 200 mls with water. Slice it thinly.

You can almost see through that! Look, thin... Thin! Into the suet

mix, add the juice and water and work the dough into a ball. But it

is orangey and tangy and with the lemon juice exploding on that with

the butterscotch and the butter, by God, it's good! This bowl will be

the lid. I will craft it into the side of the basin.

Grease the pudding bowl with butter, and align with a small piece of

grease-proof paper on the bottom. Roll it out and build a pudding of

fabulous magnitude. Roll the dough to half a centimetre

thick... You can see the orange zest. Winking it you! Don't worry

about the pleats. You can form them with your hands. Remember, it

doesn't matter if the inside is lumpy. Your presentation side will

be lovely and smooth as formed by the basin.

There we go. Let's start the build. Now it is a simple process. We build

up layers of lemon, sugar and butter.

So dot the butter around. What is brilliant is that the lemons cook

with the sugar and with the butter it makes its own bur Scotch. So it

is like a lemony butterscotch in a wonderful orange crust. It really is

fabulous. You repeat the process until all of

your ingredients are gone. As we are using 175 grams of butter and sugar,

it really is a calorific treat! # Everybody pimplings my butter

# They won't leave my butter alone... Do you think, Si, you are

entitled to call the lemon one of the five a day, or wrapped in the

gates of hell-giving properties! You get fat but you don't get scurvy! I

think you could! Pop on the lid, oh, yes.

Get your rolling pin and run it around the edge. Swift movements and

a lovely finish on the pud. That is epic.

It is sealed, it's tight, it's there! Now take a large piece of

baking parchment and place over the bowl. Fold a pleat in the paper as

it will expand. And then do the same with a piece of

tin foil and use a length of string to tie it all together.

You can even use the string to form a handle, if you can work out how to

do it, that is. It took us a while! That's it.

Handy to get your pudding out. Perfect. Now we need a pan... With a

trove the in the bottom. I have an upturned Fran ring. A saucer is

good. Pop that in. Pop the pudding in by the carefully crafted handle

and we fill it up with water. Lovely. You have to simmer for 3.5

hours and don't let it boil dry. If you do, it will explode, we don't

want that! Two, one, go! You have reached your destination... Hi! Look

at that As we put the cleverly crafted

handle on, we should be able to lift it out. Near receiptically... This

is the moment of truth... Cut off the string... Oh, it has sunk a

little bit there. We expected that, that is fine. It's golden, it's

cooked. 1, 2, 3, 4, in a oner! Is he busy?!

# In the mouth # Around the gums

# Look out belly # Here you come. Look, see around

the edge there, the pond is starting to ooze! The sing is there but that

is fine. Look at the side, Dave.

I know, that is our butter lemon Scotch. Look it is oozing out. That

could not be better. That is our lemon pond pudding!

I'll get the ice cream and you carve. Two scoops. I think we need a

big spoon. We do. Look at that. And as they say, a little of what you

fancy... Does you good. This is the bit, though. It is like shredded

lemon with butterscotch and ice cream. It is great, isn't it? You

know, you expect it to be really sweet but the marriage of the lemons

and the sugar is quite perfect, so you get the zest and the citrus. And

the orange flavours of the crust is to die for, isn't it? Really good.

Literally! I love the way those guys talk. We

have got a few questions but before that, I want to clarify something to

do with vongole, in the English dictionary, it is about the clams

with onions and Shalott and white wine, but some people think it is

just about clams so to clarify that, that is in the Oxford English

dictionary. You may be right, so Twitter, please keep on telling us

stuff because we like it. But first, we're going to go to the phones and

talk to Jim from Nottingham. What is your question? This morning, I

bought some stuff on the market that I want to prepare later, some squid,

but I don't know what to do. Octopus eight ways! Boil it in hot water for

about 30 minutes. Depending on the wait. Until the tentacles, from

being quite curly, they go floppy and soft, that is when it is

running, olive oil, paprika, salt, the girl is he in way. That sounds

pretty good. And what about heaven or hell? Heaven. Thanks! You are a

very nice man. Have a lovely Saturday. You have got some tweets.

Let's coverlet, David says, "I love salmon but always end up of cooking

a whole Filipe. Anything different I can try?" May be making a dashi like

I did earlier and then you could poach the salmon in that and with

the Asian flavours, have some noodles, some vegetables, healthy

and warming as the weather gets colder. Or you could do my smoked

salmon pancake with horseradish cream? Dave says, "Any ideas for

giving roast pork a bit of a lift?" Absolutely. If you have it already

cooked, I would do a nice glaze with some honey and a bit of vinegar and

maybe some apples and pour it over the top so it has a sweet and sour

topping. I just say roast potatoes and roast pork, I'm fine with that

God bit of apple sauce, laughing. Round? We are going to go back to

the phones and Janice from Stevenage. Good morning, how are

you? I'm very well. What is your question? I have a leg cut of goat's

meet bought for my local farm butcher and I've never cooked it

before so I would really be grateful for some suggestions, please. UR

goat person, do you put it in October at your Anureet Singh? I

just cooked three goats earlier this week, I had to hold one up, it was

quite heavy. It is Goat-tober. Treated like lamp

appears it, garlic and rosemary and some hay, because it complements the

sweetness of the meat. And then cover it in foil and put it in the

oven, like 160, for a couple of hours until it is falling off the

bone. What about that? Sounds fabulous! And what do you want Jo

Joyner do have, heaven or hell? I'm really sorry but I love deserts so

it is going to be held. We are over! I hope your goat is horrible!

LAUGHTER Anyway, we have got a phone call

from far away, rosemary from France. What would you like to ask? I would

like to ask what to do with two pigeons that my builder brought for

me last night. Two pigeons? I would just pan fry them in butter or olive

oil, or roast them in the other for five minutes, let it rest for

another five before you eat it and maybe do a simple sweet cherry

flambe in the same pan. Simple! I love it, and I think at this time of

year, you look out the window and get inspired, Autumn colours,

mushrooms everywhere, and if you start to use the colours and the

flavours, you end up with a great dish so for me, it is mushrooms,

lots of onions and maybe some root vegetables or in a pot, roasted on

top of that in the oven and done. Don't cook them for break long but

pigeon is a lovely thing. OK, Rosemary from France, heaven or hell

for Jo Joyner? Heaven for me. Thanks! Brilliant. There we are.

It's time for the omelette challenge.

It's your first time, Omar - do you think you can BEAT Elizabeth's

It will be tough. I'm not sure but I hope so. Lets see how we go. The

first time you did it, that is not bad, just over 20 seconds.

You must use three eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

It cannot be scrambled eggs. I say to everyone to put the clocks on the

screen and are we ready to go? Are you guys happy? Three, two, one, go.

It is fast, look at this. Why didn't I use a small bowl?

Wow. Look at that. Is that scrambled eggs or omelette? He is seasoning it

as well. He is going fast. What is going to happen? Quick, quick. Wow!

A tie-breaker! That was pretty extraordinary. Let's have a little

taste. That was good. We went really fast, actually! I did not know how

fast it was. You have some crusty bits left in here but it is actually

an omelette. And the fact you seasoned it, wow. I'm impressed.

That is how it should be? The omelette challenge on BBC, you

should get danger money. Elisabeth, what is that? I crumbled under

pressure from Omagh. That is the finest Michelin star on that I have

ever seen in my life. It is not really an omelette, though, is it?

But we won't talk about that. Do you think you beat your time? No, you

did not. So you still stay on the leaderboard which is lucky and

Omagh, what do you think you got? Omar, what do you think you got? You

got 28.72, very good. You are down here. Next to Francesco. Welcome to

the leaderboard. The thing is, on Saturday Kitchen, if an omelette is

not an omelette, it has to go in the bin. And as the brain has to have

some kind of... I was about that the omelette in the bin but they are

telling me not to. I think that should go in the bin. Actually, this

goes in the bin and because Jo 's is here and Mali's Ghost, we have a

special treat for you. -- Marley's Ghost. That is why we shouldn't.

Because the ghost will eat it! Will Jo Joyner get her Food Heaven or

food help? We will find out the result after we join Tom Kerridge

making salt beef bagels for all of his mates.

The best thing about being a chef is finding new places that serve great

food and I'm here at Maltby Street food market to find Mark, who I have

heard does the best salt beef around. I'm going to go to find him.

Cooking for friends isn't just about making sit down meals. It can be

grab and go food and this market is great for inspiration. These look

amazing. Do you make them yourself? Can I get a pistachio one and a

chocolate? Thank you very much! How are we doing? All right? Hello,

there, Jyd Goolie must be marked. Nice to meet you. All right? Very

good. I got a box of takes to put down there. For me? You shouldn't

have. Monty's? After my grandfather, grandad Monty, he was a no-show,

someone who loves to eat lots of unhealthy but lovely and delicious

food. That makes me a nosher. Mark is preparing the lunchtime rush. In

six hours on a Saturday, he can get 345 kilograms of salt beef and

pastrami. I'm keen to find out what his secret is. It is all in here,

salt beef and pastrami which I make from scratch. Mark, what is in your

brine mix? Obviously it is the secret recipe. But the basic

principle is a ratio of during salt, pickling spices, things like that,

and a few extra little secret ingredients that give it that

Monty's flavour. This bad boy sandwich consists of mountains of

pastrami and that incredible looking salt beef. Russian dressing,

mustard, sauerkraut and cheese. That is the size of the sandwich? This is

the moment of truth. All finished off in the jaws of a mean posting

machine. Oh, my God! Sometimes I like to get a customer to stand and

take a picture of their base, just the other side the Sam Wood. Let's

do that. -- a picture of their face, just the other side of the sandwich.

That is so good. Look at that. That is a proper sandwich. There you go.

That is so lush, my paper plate need scaffolding to hold it up!

LAUGHTER That has to be the best value lunch

in London. That is incredible. What a brilliant way to spend a Saturday

morning, and it takes all week for Mark to get to that point. Don't

worry, I'm going to show you a cheat's version and stick it in a

bagel. You can pick up or some salt beef in decent delis and specialist

butchers but what really makes this bagel lip-smacking and delicious is

my freshly made vegetable pickle. I love pickling beings. The flavour

you get from sugar and vinegar together goes so well with

vegetables. I use this not for preserving food but to give it a

real, big thing flavour. My ultimate pickle mix cuts through fatty meats

perfectly and because it is ridiculously easy to make, it should

be a staple in everyone's fridge. Into a pan, simply add 500 grams

caster sugar. One cinnamon stick. For warmth and aroma, a few clothes.

Two tablespoons of white peppercorns, a tablespoon each of

coriander and fennel seeds. Then grabbed five star anise and next, a

litre of white wine vinegar, which gives a more mellow, acidic finish

to the pickle. And finally, 250 millilitres of water. Let it bubble

away for 15 minutes. To finish, cover with cling film, to stop it

evaporating. You can use a lid but I am in the habit of using cling film

because to be honest, finding the right leg in a professional kitchen

is a nightmare. Once my pickle mix has cooled down, I decant it into a

bottle and then leave it in the fridge until needed. This mix can be

used to pick almost anything. I like to pickle Granny Smith apples which

go fantastically with fish. But today, I'm pickling vegetables to go

inside my salt beef bagel. Onions and carrots are right good

for pickling. You may not have seen this but if

you have time, try rubbing the carrots down with a scourer to give

them a lovely finish. You don't have to do this at home but am a

professional chef, sometimes I can't herself myself! Cutting them into

thick slice, help them to stay crunchy. Cucumber is a fantastic

vegetable. As a pickle it retains a beautiful freshness. I'm also

pickling mushrooms, they add a wonderful soft and earthy contrast

to the crunchy veg. And I'm going to pour on the pickle mix. Leave them

to marinade for about two hours. That way the vegetables retain their

freshness and the beautiful flavour but it has a zing and a vibe that

comes through. While that pickle, thickly slice

saltbeef. I have made my own. But to save time you can buy ready-brined

brisket from some butchers. Then simmer it for five hours at home.

Saltbeef is best served warm. So gently heat it up in stock and

butter. The saltbeef has been in the pan for a minute or two. It is

looking absolutely stunning. Like with everything in cooking, the more

love you give it, the more you treat it with respect, the more fantastic

it's going to be! For a spicy kick, thickly spread peppered cream cheese

on the bagel and layer it up with the warm saltbeef and then the

secret weapon - a good helping of the zingy freshly pickled veg and

finally dill. It really sets of sandwich off! The lid on and that

for me is one super great sandwich. Imagine having a stack of those,

your mates over watching the football? Or, on your own and having

just the one... Or two! You were saying, Jo, that was right

you were street. Yes but then I have said that about

everything. And the conversation with pickles,

it is very good for your digestion. The older I have, I love the chilli

and pickles and thing, and I have a jar at home but I think I will do my

jar at home but I think I will do my own.

Time to find out whether Jo is getting her food

For food heaven today I'm going to make you a Thai Salad

I'll combine fresh herbs, cooked chicken

and crab, glass noodles and serve with a nam jim made from lime juice,

garlic, shallots, chilli, palm sugar, fish sauce,

coriander root and sprinkle with ground roast rice.

I will make meringues, shape into quenelles and drop

into simmering milk with vanilla then once cooked place them

on into a homemade creme anglaise and drizzle over caramel

So it is either safery or sweet, Jo. Which one do you hope you will get?

I have faith in my Twitter followers.

To be fair, two callers said heaven, and one said hell, so the deciding

lot were these two. Oh, OK! How have we got on today,

guys? Well, I think that they like you because it's heavien! Let's get

rid of that, guys. You love a Thai salad combined with

the pickles and everything else. The centre piece of that is crab and

chicken and the lovely noodles. These are moneying bean noodles,

rather than being rice noodles, they are very versatile. Omar, can I ask

you to do some bits? Yes, please. There is sliced cucumber, mint,

chilli, coriander, mix that up with the shallots. With garlic and

chilli. Elizabeth, the palm sugar and the

piece to make that first. If you can't get the coriander root, just

use the stems. I will get the noodles under way.

Roast rice? Yes, I soak the rice in water. The reason that I do it is

that a lot of problem people have a problem with peanuts.

Right, yes. That is what I would put on top of this.

So, soak the noodles in boiling water. With the rice you soak it for

half an hour. Put it on to a tray and roast it and grind it up. But

you have the same flavour as the roasted peanuts but it means if

anyone has a nut allergy in your house, you can toast the rice and it

tastes of nuts, which is nuts! So, now the chick and the crab.

These guys are chopping away. You are having a nice day? I am.

You have a come Eddy on radio? I have. It is another thing at that

starts it is all happening in October. It is on BBC Radio Wales it

is called We Lucky recorded in front of a live audience. So good fun and

beautifully written. What is Be Lucky about? It is about

a lad, who lives remotely. He lives off of or wants to make a living out

of entering ecompetitions, so he does. A random caller comes along,

that is me. It's a three-parter. How do you fit it all in? You are

doing Mount Pleasant, Marnie's Ghost, radio show, twins that are

six years old... It is really, really busy.

Did you say hello to them? I did say hello to Eddie as Fred is at

football but now I feel bad, hello, Fred! So, the chicken is frying.

With a Thai salad you want a couple of things, texture and lots of

flavour. But the flavour must be balanced with the sweet, sour, hot

and salty. That is what I like about the Thai

salad that I make. I use the crunch using a mooli. It is satisfying.

That is the idea of the chicken. You fry the chicken. It gives it texture

and crunch. That's the real greatness about these salads and

also they are so easy. Once, especially with two people helping

you! It is really, really easy! And when you have the stuff in. I always

have limes, and chillies. And so much of the stuff is store

cupboard things. Chillies are in people's houses all the time and the

dried moneying beans. They are hide rated already. That water comes off.

Keep them whole. They are completely transluscent. Whilst I've been away

travelling, I have discovered something called sweet potato

noodles, so they are made out of sweet potatoes. Have you had those?

Yes, I have had them. I haven't. But is it for sweet or savoury? Both.

Sweet and savoury and hot and cold. So you can have a cold savoury

noodle and a hot sweet noodle, which is amazing. But the chicken is there

now. And the flavour of the chicken cooking, and then a little bit of

fish sauce. Which my little boy can't stand.

Whenever I am cooking with it, he pulls a face. But it tastes great.

And you can do what Elizabeth is doing, make a dashi stock. It is not

so strong but you get the saltiness. The fish sauce disappears. Add to

that the crab, so the saltiness of the sea. So there is a sweet salty

chicken and crab. Give it a flip over. Turn the heat off and add lime

juice, which is the lovely pickle. It is making my mouth water. Spicy

or medium? Oh, spicy! Let's have fun! And this is not just about

chicken. You could use pork. I wouldn't use lamb. That is too

strong. Many people can't buy minced chicken but you can buy minced

turkey. And it is lean! I have looked for the minced chicken but

did not think of turkey. I take that and pour it over the

noodles. All the juice and the flavours go into the noodles and mix

it with the fork. This is a clear trick. If the noodles are too long

and you can't cut them... Scissors! Now, Elizabeth will be laughing. She

knows that they all use scissors! You cut them into three or four and

make them small. The good thing is, whilst we are making this, people

are tweeting asking what spicy dish can they have with chicken, there is

a spicy dish with chicken! You can make the salad also with a breast of

chick finance you wanted to, that make it is even more healthy.

That smells amazing. I use a lot of fresh red chillies.

But this year I had a chilli plant it has been so brilliant I ended up

drying the little chillies. What ratio, instead of a big fresh one,

how would I use the little dried ones? You roast this, it is hot and

it is smoky. So you roast the dried chillies and add it to the dish at

the last-minute. Omar, you use chillies? Well, not that much but we

always use dried chillies when we do, we don't use fresh chillies.

Don't you use paprika? Yes, but is is a smoked purpose it is not a

chilli. It is traditional sweet. So, I guess that is why you have

paprika dulce? Yes. There we are.

It smells amazing and so fresh. Now, I will get a pair of tongs and

be a good boy and not use my hands. Are these noodles less carbon? Well,

the sweet potato noodles would be. We have a spiraliser.

We will have to get you on as a guest cooking! No, I am happy

talking and eating. There we are.

The toasted rice is added on the top. The bowl is there for Jo and

the rest for the crew. They will eat that. The wine is chosen from Peter

Richards it is a Riesling, Baily and Baily

Clare Valley Riesling 2014. There it is.

But the Riesling and the Thai food, it is a very, very good foil for the

spicy salad. How is it, Jo? Cheers! Gorgeous. Thank you for having me.

Such a great morning. It has been absolutely wonderful.

Well that's all from us today on Saturday Kitchen Live.

Thanks to our brilliant studio chefs Elizabeth Allen and Omar Allibhoy,

the wonderful Jo Joyner and Peter Richards for his

All the recipes from the show are on the website,

Next week Donal Skehan is in charge and I will be back

Meanwhile I'm bringing you some more Best Bites tomorrow