:00:00. > :00:28.I'm Lorraine Pascale, and this is Saturday Kitchen Live.
:00:29. > :00:31.I'm attempting to drive the Saturday Kitchen
:00:32. > :00:35.Thankfully there's two of the country's very best chefs
:00:36. > :00:40.The gentle giant of fish cooking with an army of fans!
:00:41. > :00:44.And someone who's always a treat on the show,
:00:45. > :00:46.his food's pretty amazing too, Michael Caines.
:00:47. > :00:59.So Nathan, what's your catch of the day?
:01:00. > :01:05.I have brought a John Dory all the way from Corbel, I will grill it
:01:06. > :01:12.with an asparagus, chiili and Orange salad. Nice fork springtime.
:01:13. > :01:16.Michael? Pan roast beef fillet served with the wild garlic puree. I
:01:17. > :01:23.will grill some asparagus and serve it with a quick and -- a fricassee
:01:24. > :01:27.of wild mushrooms with tarragon and grain mustard.
:01:28. > :01:29.Both sound delicious, I can't wait to get started.
:01:30. > :01:32.foodie films from the BBC archives come from Rick Stein,
:01:33. > :01:35.the Hairy Bikers, Brian Turner with Janet Street Porter
:01:36. > :01:39.Our special guest is well on his way to becoming a national hero!
:01:40. > :01:41.His Channel 4 show Supervet regularly leaves millions
:01:42. > :01:43.of you in floods of tears as he uses incredible veterinary techniques
:01:44. > :01:45.to save the lives of his animal patients.
:01:46. > :01:48.I'm hoping for a slightly less tearful ending to the show
:01:49. > :02:02.APPLAUSE Lovely to see you, are you all
:02:03. > :02:08.right? Thanks for having me. Great to have you, what is going on with
:02:09. > :02:12.your foot? A little surgery I did earlier excavation work I am joking,
:02:13. > :02:17.I will have surgery in a couple of weeks, a bit of my pelvis
:02:18. > :02:24.transplanted to my foot. When I give it on a dog or a cat I am going,
:02:25. > :02:26.ouch, not me. Are you tempted to do it yourself? I think the legal
:02:27. > :02:41.position is that a vet can operate if you give
:02:42. > :02:43.legal consent, but a human doctor cannot operate on a dog or cat
:02:44. > :02:46.because they cannot give you consent. Maybe if they anaesthetise
:02:47. > :02:49.me from the waist down I could do it myself. Ouch, I am so sorry about
:02:50. > :02:50.that. It is just a flesh wound, I do it every day.
:02:51. > :02:53.Now at the end of today's programme I'll cook either food heaven
:02:54. > :02:57.It's up to the guests in the studio and a few of our viewers
:02:58. > :03:06.Well, if my mum was here she would cook me some kind of Irish stew, so
:03:07. > :03:14.you have a lot to live up to, that is a big bar! Go base pressure! What
:03:15. > :03:20.about food hell? Don't feed me any creamy desserts, no way. Don't be
:03:21. > :03:24.doing with that, don't give me that. That is awkward, I am a pastry chef!
:03:25. > :03:27.No, I would stick with the stew. So it's either a homely Irish stew
:03:28. > :03:30.or a decadent rich For food heaven I'm going to make my
:03:31. > :03:37.version of an Irish stew using lamb. garlic, butternut squash,
:03:38. > :03:38.sweet potato and sage. It's covered in beef stock and port
:03:39. > :03:41.with a little mustard, Worcestershire sauce
:03:42. > :03:44.and a few sun dried tomatoes. It's cooked gently and served
:03:45. > :03:48.with herby dumplings. Or Noel could be having his food
:03:49. > :03:51.hell, a creamy dessert and I could be making what I think
:03:52. > :04:01.is a delicious cheesecake recipe. The base is made from crushed
:04:02. > :04:06.digestive biscuits and brown sugar. The filling is a luxurious mixture
:04:07. > :04:09.of cream cheese and double cream with plenty of vanilla
:04:10. > :04:11.and a touch of lemon zest. It's served with rum roasted figs
:04:12. > :04:14.and pears with toasted Sounds nice, but I am going with
:04:15. > :04:20.Stu! As always we'll find out what Noel
:04:21. > :04:23.gets at the end of the show. If you'd like the chance to ask any
:04:24. > :04:26.of us a question today A few of you will be able
:04:27. > :04:36.to put a question to us And if I do get to speak to you,
:04:37. > :04:41.I'll be asking if you want Noel to face either food heaven
:04:42. > :04:48.or food hell. You can send us questions
:04:49. > :04:52.through social media But if you're watching this
:04:53. > :04:56.on catch-up then sorry but we've all gone home so please don't call
:04:57. > :05:01.in, the lines are closed! Are you hungry? Starving, I have
:05:02. > :05:05.been operating Are you hungry? Starving, I have
:05:06. > :05:07.in the morning, bring it on. Right, let's cook and first
:05:08. > :05:25.in the kitchen this What do we have? John Dory, we will
:05:26. > :05:31.make a salad with asparagus, Orange, chiili and seasoning. We will have
:05:32. > :05:36.some Verjus, the pressing of the green grape. It is an acidic
:05:37. > :05:41.condiments, it is really good and goes with the dressing. Dear John
:05:42. > :05:50.mustered and coriander and mint. You will fillet to the John Dory? Yes,
:05:51. > :05:56.but if you could segment and zesty orange? You do not see John Dory in
:05:57. > :06:02.the supermarket every day? Know, and if you see it as a fishmonger, buy
:06:03. > :06:09.eight, it is fabulous. You don't see it that often. It is sustainable but
:06:10. > :06:14.it is not targeted, they don't go out to catch these much, they get
:06:15. > :06:18.caught with the other fish. It is probably one of the most difficult
:06:19. > :06:25.to fillet, if I am honest, I have done it a few times. I am not as
:06:26. > :06:34.skilful with Noel as the knife. I would be all over that! Give me in
:06:35. > :06:38.now! He is getting excited! If you are not confident, as the fishmonger
:06:39. > :06:44.to have a go. The advice if I am thinking that I have not seen John
:06:45. > :06:56.Dory anywhere, what else could I use? Dream would work well,
:06:57. > :07:02.mackerel. -- bream would work well. It is not so good with whitefish,
:07:03. > :07:14.but hateful. This looks like a whitefish to me. It is a very unique
:07:15. > :07:19.and pretty fish, as you can see. It is a stunner! Could you make a stock
:07:20. > :07:25.with that? You could, but you would need to roast the bones first, it is
:07:26. > :07:29.a little bit greasy. If you just boiled or simmered the bones, the
:07:30. > :07:33.Greece would come through, if you roast it into renders of the grease
:07:34. > :07:39.and you will be left with something much more tasty. I am trimming the
:07:40. > :07:50.belly to make it all equal and the same size, to cook evenly. This will
:07:51. > :07:57.be a Nathan portion. That is huge! I would do that macro I would do four,
:07:58. > :08:04.you are doing two. That is why you are six foot five and I am five that
:08:05. > :08:10.can! How long do you need to cook those for? Four to five minutes. You
:08:11. > :08:14.can cook it on one side, all the way through, or on both sides and turn
:08:15. > :08:19.it over. The reason I will cook it on one side is because it is much
:08:20. > :08:26.thicker and I want to protect the flesh. If you cook it for a long
:08:27. > :08:32.time it will dry out, I am using the skin for protection. I understand,
:08:33. > :08:36.OK. Then I will wash my hands. Under the grill. One of the great things
:08:37. > :08:43.about seafood is that it cooks so quickly. It is the ultimate
:08:44. > :08:48.convenience food. If you can get a good seafood, you can cook fish much
:08:49. > :08:54.more quickly than a microwave meal or something. It is very, very
:08:55. > :08:58.quick. Lots of people are afraid of cooking seafood, they do not know
:08:59. > :09:04.how long, whether it is cooked or not, but you will help people? You
:09:05. > :09:09.can buy my book, it is available! But I will give you a little tip,
:09:10. > :09:14.get everything prepared before you start cooking, don't do everything
:09:15. > :09:18.we have just done and then put it under, but we have only eight or
:09:19. > :09:22.nine minutes. But if you are right home, get the salad and dressing
:09:23. > :09:27.ready, no stress in the kitchen, then once you have got it ready
:09:28. > :09:33.almost to the point of serving, just go for it and put the fish under. It
:09:34. > :09:40.takes the pressure. Noel, do you cook a lot of fish? I do not cook, I
:09:41. > :09:45.am busy operating all the time. I have about zero time to cook, but I
:09:46. > :09:49.totally agree with him, six or seven minutes on a fish is much better
:09:50. > :09:57.than a microwave meal, no question. You have a new look out, tell me? I
:09:58. > :10:00.wanted to write a book about everyday seafood, trying to give
:10:01. > :10:07.people confidence to have a go at home. Not so much a look for chefs,
:10:08. > :10:11.it is for people to have a go at home, it covers the myths and all
:10:12. > :10:14.the things that people think are challenging. Taking the drama out of
:10:15. > :10:24.it, taking people feel at home with fish. How come you are not scraping
:10:25. > :10:36.your off with that? -- scraping your hand off? That is highly skilled.
:10:37. > :10:45.Normally I like to use a guard. You have to keep you had nice and flat.
:10:46. > :10:50.You can eat these raw. If you slice it fillet and, you can eat it raw
:10:51. > :10:57.with the dressing. There is the dressing. We have a couple of
:10:58. > :11:03.minutes left. I will take off this onion. I am going to hire both of
:11:04. > :11:10.you straightaway, you are handy with those nights! I was watching your
:11:11. > :11:18.show the other day... I need to be a bit more delicate... My stuff is
:11:19. > :11:23.already dead! A little bit of oil to go in there. We will address that.
:11:24. > :11:27.If you are not sure about the raw onion flavour, that the onions in
:11:28. > :11:34.the dressing five or six minutes before you do everything else and it
:11:35. > :11:39.takes the harshness away. Nice tip! If you would like to put a question
:11:40. > :11:49.to any of us today, call us on 03301231410.
:11:50. > :11:52.If you are watching on catch up, please don't phone in, the lines are
:11:53. > :12:03.closed. This is like one of my nemesis,
:12:04. > :12:09.segmenting oranges! I was just testing! I have a chilli, if you
:12:10. > :12:14.would like to slice that finally? I have taken a view of the seeds out
:12:15. > :12:18.but I quite like the seeds in, I am cooking for others who might not
:12:19. > :12:24.like it so I am taking them out. Half a chilli, half a red onion, six
:12:25. > :12:30.spears of asparagus. Is this a good starter for somebody not so
:12:31. > :12:35.confident about cooking fish? It is perfect for that, where you are not
:12:36. > :12:39.too sure and you want to have a go. There are lots of penchee flavours.
:12:40. > :12:49.It will help you out if you are not quite sure. Even I can do it? Even
:12:50. > :12:55.you! Just a bit of time, that is all. A little tip, when you are
:12:56. > :13:00.cooking fish... It is that thing, how do you know it is done? The edge
:13:01. > :13:07.will always be done first. That edge is firm. The thickest part, you want
:13:08. > :13:12.to prod that. If it is a bit under, don't worry, this tray is so hot
:13:13. > :13:19.that the residual heat will continue cooking. Squeegee means it needs
:13:20. > :13:25.more time? If it is squishy? Squishy with a little give, if that makes
:13:26. > :13:28.sense. That is the challenge that people face, knowing when it is
:13:29. > :13:34.cooked. I am not doing a very good job with
:13:35. > :13:41.these. There is a little bit of flavour on that trade, don't lose
:13:42. > :13:46.the flavour. That is a good tip. Instant fish stock. I will put a few
:13:47. > :13:53.oranges in, I need a few pretty ones for presentation. That will be
:13:54. > :14:00.fine...! Excuse me, I will use my hands, that is a much better way,
:14:01. > :14:05.just get your hands in. Lovely and vibrant, lots of herbs, lovely
:14:06. > :14:11.flavours, perfect for springtime. Asparagus is great at the moment.
:14:12. > :14:16.Delicious, the fish looks fantastic. When the white starts seeping out,
:14:17. > :14:23.it is overcooked? You do not want to see that. You have not got any. That
:14:24. > :14:26.is the protein coming together and all the cooking. I will put a few
:14:27. > :14:34.little bits on top and some lovely orange segments, he's a fully
:14:35. > :14:39.prepared by Lorraine! Fantastic. -- beautifully prepared.
:14:40. > :14:43.prepared by Lorraine! Fantastic. -- As you can see, I am not shy on
:14:44. > :14:48.portions. If you are at home, you do not want a little restaurant
:14:49. > :14:57.abortion, you want a proper portion. That looks awesome. This is grilled
:14:58. > :15:07.John Dory with asparagus, orange and chervil salad. Oh, yes. This will
:15:08. > :15:15.feed you up, Knowle, look what I made! Can I actually eat it? What a
:15:16. > :15:23.great show this is! Am I the first one that can have a go? We will all
:15:24. > :15:29.watch you eat! This is amazing, look at this. You know it is perfectly
:15:30. > :15:35.cooked. This is tiny. Oh, I would eat all of this! Go away, please
:15:36. > :15:38.acclamation Mark Howard some bad, fantastic explanation delicious food
:15:39. > :15:52.deserves delicious wine, fantastic explanation delicious food
:15:53. > :15:56.see what Susie Barrie has found in historic Hertfordshire.
:15:57. > :16:02.I am on St Albans, home to this ancient Roman theatre. The Romans
:16:03. > :16:05.had a very famous saying which translates as I came, I
:16:06. > :16:11.had a very famous saying which conquered. But my job is more about
:16:12. > :16:15.had a very famous saying which vino, vino, vino, so I will conquer
:16:16. > :16:30.the high street and find some great wines!
:16:31. > :16:35.The flavours in Mason 's John Dory salad are quite unique, and you can
:16:36. > :16:38.The flavours in Mason 's John Dory go one of two very different ways
:16:39. > :16:44.when it comes to choosing a wine. The first is to pick an elegant,
:16:45. > :16:48.when it comes to choosing a wine. bone dry Sauvignon like this, which
:16:49. > :16:52.is fleshing but understated, which allows the bright flavours of the
:16:53. > :16:57.dish to take centre stage -- which is refreshing. The other option
:16:58. > :17:02.to match the intensity of the ingredients, which is what I have
:17:03. > :17:06.done with this fantastic Riesling from the San Antonio Valley. It is a
:17:07. > :17:12.stone's throw away from the Pacific ocean and its cooling influence
:17:13. > :17:17.allows vibrant white wines with incredible freshness and
:17:18. > :17:29.concentration to be made. Oh, it smells like roasted lines and
:17:30. > :17:34.tropical fruit. -- roasted limes. I love the way it interacts with the
:17:35. > :17:38.dish. The combination of orange, red onion and coriander is surprisingly
:17:39. > :17:42.perfumed, so the exotic character of this wine is ideal. There is a touch
:17:43. > :17:48.of sweetness which offsets the heat of the chilli and the zesty acidity
:17:49. > :17:54.is wonderful with the John Dory and the asparagus. So you have a
:17:55. > :17:56.top-notch tipples for your to reflect Daesh!
:17:57. > :18:03.Cheers! What do we think about the wine, a pretty good match? Great
:18:04. > :18:08.dish, great wine. I love Riesling, it works really well with the chilli
:18:09. > :18:11.and the orange. There will be no work for me this morning explanation
:18:12. > :18:18.mark this is awesome, thank you so much. Michael, there is meat on the
:18:19. > :18:24.menu and next? A lovely fillet of beef with a puree of wild garlic,
:18:25. > :18:28.which is bang in season, we will grill asparagus, so a slightly
:18:29. > :18:33.different way of cooking, then a fricassee of wild mushrooms with a
:18:34. > :18:39.tarragon and grain mustard element. I love the way you say fricassee!
:18:40. > :18:43.Just dropping it into everyday conversation! Don't forget, you can
:18:44. > :18:53.as any other is a question on this number, 03301231410. -- any of us.
:18:54. > :18:57.We need all your calls by 11 o'clock. Or you can tweet your
:18:58. > :19:01.questions using the hashtag #saturdaykitchen.
:19:02. > :19:06.Time to catch up with Rick Stein in Albania with his son, before taking
:19:07. > :19:18.him to lunch he is treating him to a short history lesson.
:19:19. > :19:21.So this is Skanderbeg's castle and he was really considered to be
:19:22. > :19:26.Well, no, but I think cooking's really, you know...
:19:27. > :19:28.I'm sorry, but cooking and history always go hand in hand,
:19:29. > :19:31.you know, like cod and salt and all that sort of thing.
:19:32. > :19:34.Anyway, Skanderbeg thought, "I'm not putting up with the Turks."
:19:35. > :19:37.I think he fought something like 14 major battles and kicked
:19:38. > :19:45.Anyway, one of his last battles against the Turks, he won it,
:19:46. > :19:48.but about ten or a dozen of his noblemen, including his
:19:49. > :19:53.nephew, were captured by the Turks and taken off to Istanbul,
:19:54. > :19:56.and he pleaded for their lives, but to no avail.
:19:57. > :20:01.And here's the interesting bit, because the Turks flayed them
:20:02. > :20:04.all alive - it took 15 days - and then they cut up their bodies
:20:05. > :20:12.Sadly, it's the little things that finish you off.
:20:13. > :20:13.He, Skanderbeg, died of malaria
:20:14. > :20:32.Sort of slightly reminds of me tales you used to tell me as a child
:20:33. > :20:35.when you used to promise a Sunday lunch, but we'd end up traipsing
:20:36. > :20:47.That day we travelled south to the port of Vlore.
:20:48. > :20:51.Conveniently, there was a cross in the sky marking the border
:20:52. > :20:56.between the Adriatic Sea and the clear, deep Ionian Sea,
:20:57. > :21:08.which goes all the way down the west coast of Greece.
:21:09. > :21:11.Blerina, our interpreter, was brought up here,
:21:12. > :21:14.and it was good to hear her earliest memories about food.'
:21:15. > :21:18.When we used to go to the seaside, walking always because there were no
:21:19. > :21:21.cars, very few cars, and we used to get very tired
:21:22. > :21:27.until we arrived at the seaside, we had, in a newspaper, bread,
:21:28. > :21:37.We kept that all in our hands and one bite here, one bite
:21:38. > :21:39.here and we were very happy and everybody could tell that
:21:40. > :21:43.you were eating because it would smell, the tomatoes
:21:44. > :21:46.and the cucumbers would smell metres and metres away from you,
:21:47. > :21:48.and if somebody didn't have that with them,
:21:49. > :21:53...when you say the bites, cos I notice Albanians
:21:54. > :22:04.Yeah, we eat the whole cucumber because such a flavour in it.
:22:05. > :22:06.It is that you know that it's summer.
:22:07. > :22:09.The tomatoes that were in season, they would smell wonderful
:22:10. > :22:12.with the cucumbers and the cheese and the wholewheat bread.
:22:13. > :22:23.You couldn't ask for more and the memories come
:22:24. > :22:30.Being so close to the sea, Jack and I decided that we really
:22:31. > :22:37.At the hotel where we were staying, I said to the chef, Aldo, "Look,
:22:38. > :22:39.just cook me your favourite seafood dish, "the one that
:22:40. > :22:42.goes down really well with the customers."
:22:43. > :22:45.Well, no surprise, it had to have an Italian influence -
:22:46. > :22:48.he trained in Florence, after all - and it turned out to be
:22:49. > :22:52.a mixture of seafood - mussels, clams, squid,
:22:53. > :22:55.fresh prawns cooked in olive oil, parsley, a little bit
:22:56. > :23:07.of chilli there, white wine, tomatoes and stock.
:23:08. > :23:10.You know, this is how I think people like their seafood.
:23:11. > :23:14.The Italians call it frutti di mare con spaghetti.
:23:15. > :23:16.Just saying that makes my mouth water.
:23:17. > :23:20.It cooks in no time and it's a great restaurant dish because it can be
:23:21. > :23:22.on the table in less than ten minutes and what else
:23:23. > :23:25.would you want sitting right next to the sea?
:23:26. > :23:32.Well, I like the way that he was using the prawn head
:23:33. > :23:35.stock and the fish stock to flavour it.
:23:36. > :23:37.Yeah, I've never seen that done before.
:23:38. > :23:40.I mean, the rest of it was fairly sort of
:23:41. > :23:43.Try it, though. He's got it.
:23:44. > :23:46.I mean, God, that is really good and, I mean, he's using,
:23:47. > :23:48.I mean, I love these local gambas, don't you?
:23:49. > :23:52.I mean, what's good, it's Italian, but they're using all local,
:23:53. > :23:57.And to think only 20 years ago, they weren't even eating any fish
:23:58. > :24:00.and prawns weren't...didn't even know you could eat them and now...
:24:01. > :24:02.It's extraordinary, but, you know, human beings,
:24:03. > :24:09.I remember somebody telling me that, in the Irish potato famine,
:24:10. > :24:11.they never thought to eat limpets or things like that
:24:12. > :24:14.from the sea because we're all like that, we're all very
:24:15. > :24:18.I think in archaeological digs, if you find limpet shells
:24:19. > :24:21.being eaten, it tends to suggest they're not doing particularly well,
:24:22. > :24:23.cos they're the last thing they'll eat, you know?
:24:24. > :24:26.Well, you know that at Redlands, our old house, there was a midden
:24:27. > :24:46.The linguine looked delicious and it has given me the perfect opportunity
:24:47. > :24:53.to share my favourite simple sauce recipe to serve with linguine.
:24:54. > :24:59.Prawns, muscles and chorizo. I'm going to show you it now and have a
:25:00. > :25:06.chat with Noel at the same time. I hope there is a fricassee coming! I
:25:07. > :25:09.will drop it into everyday conversation! Yes, your pussy cat
:25:10. > :25:16.has a fricassee of... I'm conversation! Yes, your pussy cat
:25:17. > :25:21.what the fricassee is... It is in there somewhere! Thank you for
:25:22. > :25:28.cooking for me while chatting, this is a great show. You have some great
:25:29. > :25:37.things on at the moment. I am exhausted all the time. Tell us
:25:38. > :25:42.about dog fest. I wanted to talk about love, why people have
:25:43. > :25:47.companion animals in their homes. Dog fest is a big celebration. We
:25:48. > :25:55.have that coming up in June. The last two weekends in June, we are up
:25:56. > :25:59.in Cheshire. And the last weekend at great Windsor Park, it would be a
:26:00. > :26:04.lot of fun. I love the dog walk, when you walk up the hill and a
:26:05. > :26:12.fricassee dogs follow you up the hill! You look back and there are
:26:13. > :26:16.5000 fricassees wagging their tails on their way up, it is awesome. The
:26:17. > :26:19.smell, the aroma of the entire on their way up, it is awesome. The
:26:20. > :26:25.occasion is amazing! It sounds perfect. The best dog day out ever.
:26:26. > :26:31.We do a thing called Supervet perfect. The best dog day out ever.
:26:32. > :26:40.We are doing it at the London pet show on me the seventh. -- on May
:26:41. > :26:48.7th. I might bring you a long to add an extra fricassee. You said you
:26:49. > :26:51.don't cook, so what do you eat? Are used to when I was a student,
:26:52. > :26:57.although I still live like a student. I have a very nice man who
:26:58. > :27:02.puts food in my fridge and I say, thank you very much! I am very
:27:03. > :27:08.lucky. He is lovely, thank you for keeping me alive... No, honestly, I
:27:09. > :27:13.try and eat well. My ankle is wrecked because I go running at
:27:14. > :27:19.midnight. Usually at the end of a day operating. I don't have time to
:27:20. > :27:23.cook. How did you find your passion for animals? I watch your show and
:27:24. > :27:28.it is really hard not to cry so many times. Not just your affinity with
:27:29. > :27:35.the animals, it is also how much empathy and compassion you have with
:27:36. > :27:38.the owners. I always call them families, mum and dad, because I
:27:39. > :27:45.don't believe in ownership of love, I think it is shared. Compassion is
:27:46. > :27:50.incredibly important. Animals give us so much. My life purpose is to be
:27:51. > :27:54.here to remind people that animals give us so much... Not just loved,
:27:55. > :27:58.but the drugs and implants they have given us down the years. My dream is
:27:59. > :28:08.to reconvert human and animal medicine. The day before yesterday,
:28:09. > :28:13.I took the top of a dog's skull, then a new limb, last night a new
:28:14. > :28:24.elbow... None of those things are inhuman surgery. On June four, in
:28:25. > :28:28.Guildford, we have a concert. It is going to be amazing. A lot of indie
:28:29. > :28:35.rock bands, my favourite thing to do outside of work is music. Star
:28:36. > :28:40.sailor, Scouting for girls, reef. They are going to wear a T-shirt
:28:41. > :28:46.with pets, hugs and rock and roll. That will add a fricassee of
:28:47. > :28:53.excitement to the day! The concert is all about the concept that we
:28:54. > :28:57.share so much in common with animals, that we should develop
:28:58. > :29:04.medicines and drugs and implants at the same time. An example, bone
:29:05. > :29:08.cancer in dogs. 98% the same as bone cancer in humans. So why we don't
:29:09. > :29:13.study them at the same time, I don't know. I think it is convention for
:29:14. > :29:18.the last 250 years, and my job on planet Earth is to make people
:29:19. > :29:22.respect animals. To change government policy, because that is
:29:23. > :29:26.why they can't get them together? A lot is to do with things that have
:29:27. > :29:31.happened over the last 200 years, the precedent. But it does not make
:29:32. > :29:35.sense for me to replace a limb and then not share that immediately with
:29:36. > :29:39.other medicine. If you had the perfect dish, why would you not tell
:29:40. > :29:44.your fellow chef, this is amazing, and let him do it as well? My
:29:45. > :29:49.attitude would be, if we have a dog that has cancer and we can find a
:29:50. > :29:54.cure, why don't we do that in a human child at the same time? That
:29:55. > :29:59.would expedite everything. I am 48, I don't have that many years left on
:30:00. > :30:08.the earth, you know? I really don't! I could go tomorrow. What I am
:30:09. > :30:12.saying is it takes 7-9 years to get the whole cycle through, and I don't
:30:13. > :30:16.have many of those cycles left. If you want to develop a drug or an
:30:17. > :30:20.implant that will help your child or your dog, why don't we join forces
:30:21. > :30:26.and cure disease together? Disease in animals and humans is almost
:30:27. > :30:31.identical. That is the bottom line. One live, the rock concert, is all
:30:32. > :30:35.about that. If you love your child, your granny, your dog or your cat,
:30:36. > :30:39.which is pretty much everybody unless you are an axe wielding
:30:40. > :30:44.homicidal maniac, come to the one live concert and stand in a field
:30:45. > :30:56.and celebrate that. My one objective in life is to get Bon o from U2 to
:30:57. > :31:00.come and sing On e. The music translates into your soul. The
:31:01. > :31:05.importance of looking after each other. The world has gone mental.
:31:06. > :31:11.There are kids with no hope. They have no hope. It is my job to give
:31:12. > :31:17.them hope. I get letters from nine-year-old children. One came in
:31:18. > :31:23.two weeks ago, a little boy said, I came from the Manchester to see you
:31:24. > :31:28.at the dog fest, to see Supervet Live. We have that at the London pet
:31:29. > :31:31.show. He said, I couldn't see you because of all the ladies who were
:31:32. > :31:40.knitting newsletters! Which is great. -- knitting you sweaters. He
:31:41. > :31:45.said, when you look after the animals, you look after me. And that
:31:46. > :31:49.is the bottom line, when we look after the animals, we look after
:31:50. > :31:54.ourselves. You were also saying that people in your surgery, the people
:31:55. > :31:59.that you hire, you focus on their hearts, how big their hearts are.
:32:00. > :32:08.Obviously they are very intelligent. You have done your research! I have!
:32:09. > :32:12.We have a cancer and soft tissue hospital and also orthopaedic and
:32:13. > :32:17.surgery hospital. I have never hired anybody for the size of their brain,
:32:18. > :32:21.always the size of their heart. I know we are cooking a meal, but if I
:32:22. > :32:25.was sitting in a pub with someone, in a restaurant with someone, I
:32:26. > :32:28.would like to know they are nice person. And I don't think people
:32:29. > :32:33.care what you know unless they know that you actually care. I really
:32:34. > :32:38.don't. Medicine is in danger of losing its way, in danger of being
:32:39. > :32:44.corrupted by money, ego, power, glory. Ultimately whether you are
:32:45. > :32:47.sitting in a hospital in the NHS, whether you are sitting in a
:32:48. > :32:52.veterinary hospital, ultimately what do you really want? Somebody to hold
:32:53. > :32:57.your hand. Somebody to give you a hug. When I am in hospital in two
:32:58. > :33:03.weeks, I will fully expect that! Lots of hugs.
:33:04. > :33:11.It is so good to hear that, I want to learn more about it, but I have
:33:12. > :33:16.this dish you, prawns, mussels, rosemary, there will be some parsley
:33:17. > :33:22.on top. That is a little dish for you. It is my equivalent of a big
:33:23. > :33:30.hug. Please dip in. This is amazing. This is just great. . Too hot, I
:33:31. > :33:35.suppose? At is gorgeous! Obviously I will say that because I am on
:33:36. > :33:39.television with you, but it really is gorgeous, this is the best
:33:40. > :33:42.Saturday morning I think I have ever had! You are such a charmer!
:33:43. > :33:46.So what will I be making for Noel at the end of the show?
:33:47. > :33:48.It could be his food heaven, Irish stew.
:33:49. > :33:50.The lamb is seared then I'll add bacon, spring onions,
:33:51. > :33:52.garlic, butternut squash, sweet potato and sage.
:33:53. > :33:55.It's covered in beef stock and port with a little mustard,
:33:56. > :33:56.Worcestershire sauce and a few sun dried tomatoes.
:33:57. > :34:02.It's cooked gently and served with herby dumplings.
:34:03. > :34:05.Or it could be his food hell, a big creamy dessert and I've chosen
:34:06. > :34:10.The base is made from crushed digestive biscuits and brown sugar.
:34:11. > :34:14.The filling is a luxurious mixture of cream cheese and double cream
:34:15. > :34:18.with plenty of vanilla and a touch of lemon zest.
:34:19. > :34:20.It's served with rum roasted figs and pears with toasted
:34:21. > :34:33.It might sound nice, but not my mum's Irish stew! I expect they high
:34:34. > :34:35.bar to be set! As usual, it's down to the guests
:34:36. > :34:39.in the studio and a few of our viewers to decide,
:34:40. > :34:41.and you can see the result Right, let's hit the road with Si
:34:42. > :34:46.and Dave, the Hairy Bikers. They're making their way
:34:47. > :34:48.across Finland today and heading There are hundreds of islands
:34:49. > :34:51.apparently but luckily It's an infinite landscape
:34:52. > :35:17.of islands, you know, 'And Jurmo is one of those islands,
:35:18. > :35:22.and our final port of call.' 'This area's off the radar for most
:35:23. > :35:25.British travellers.' 'But it 'We're so far west, we're almost
:35:26. > :35:36.in Swedish waters.' All those islands, they just go on and on,
:35:37. > :35:39.as far as the eye can see. 'Out of 300 habitable islands,
:35:40. > :35:45.only around 80 have houses on them.' And there are another 6,000
:35:46. > :35:52.skerries, or small rocky islands. The hardy people out here really
:35:53. > :35:55.have to rely on the produce of the land and the
:35:56. > :35:58.harvest from the sea. Where would you go for your
:35:59. > :36:00.pint of milk, though? It's not a problem, it's a challenge
:36:01. > :36:13.waiting for a solution. 'We're here to meet a local legend
:36:14. > :36:16.who knows this archipelago 'like the back of his hand.' 'Yes,
:36:17. > :36:18.we've landed ourselves a sixth-generation fisherman 'who's
:36:19. > :36:21.going to give us a taste of life as an islander.' 'Kaj Lundberg's
:36:22. > :36:23.as tough and as Finnish as they come, living
:36:24. > :36:28.and working in this remote, This is it, Kingy, we will catch
:36:29. > :36:34.fish today, especially as it's Jump in the boat and
:36:35. > :36:37.we are going fishing. That's it, Kingy, I think we've
:36:38. > :36:43.left civilisation behind. I mean, this really
:36:44. > :36:45.is the wilderness, isn't it? Other than the odd, isolated
:36:46. > :36:49.log cabin, that's it! They do say that Kaj is one
:36:50. > :37:00.of the few people who knows every single island around here.'
:37:01. > :37:02.'And where the fish hang out.' This a very good place
:37:03. > :37:04.because they are coming Kaj's a dab hand
:37:05. > :37:44.at gutting the fish. It's not long before
:37:45. > :37:47.it's safely stored in the ice box for Ron -
:37:48. > :37:48.'"Later, Ron"! Well, we've got one
:37:49. > :37:53.fish and no loaves. We're not going to be feeding many
:37:54. > :37:56.people with that, mate. we'll have to nip down to the shops
:37:57. > :38:00.for our fish supper. Because we're going to knock up
:38:01. > :38:07.a classic salmon dish 'So we'll help in another
:38:08. > :38:16.way.' We're going to cook It's sticky, it's lovely,
:38:17. > :38:21.it's yummy and it lasts for a week. And, we're going to
:38:22. > :38:25.do planked salmon. Blazing salmon they call
:38:26. > :38:27.it in these parts. First off, we're making
:38:28. > :38:29.bread like this. You need to make the starter,
:38:30. > :38:32.or the ferment, or the biga. Well, it's basically the bit that
:38:33. > :38:35.kick-starts life into your loaf. I'm going to put that beer
:38:36. > :38:42.on the fire because it needs You know when the fat
:38:43. > :38:45.bloke's on the ballroom We haven't got a ballroom,
:38:46. > :38:54.but we've got one sweaty fella. So, we'll add about 20 to 25
:38:55. > :38:59.grams of yeast. Now, in about 10 minutes,
:39:00. > :39:06.that will start to froth. And then we will know
:39:07. > :39:21.that the yeast is working. 'Into this heady mixture 'go
:39:22. > :39:24.a couple of tablespoons of plain yoghurt, and rye flour.'
:39:25. > :39:26.Here comes the good bit. That, you leave in a draught-free
:39:27. > :39:29.place for about 24 hours. But, in Hairy Biker land,
:39:30. > :39:35.it passes in the blink You have something that looks
:39:36. > :39:40.like a wholly inedible mess. To this, we add two tablespoons
:39:41. > :39:47.of olive oil. To transform the inedible
:39:48. > :39:50.into the incredible, bung in caraway seeds,
:39:51. > :39:53.and some black treacle. Then, get stuck in and knead
:39:54. > :40:04.the dough for 10 minutes. Then, cover it, prove it, shape it,
:40:05. > :40:07.and stick it in an oven So, just sling it in,
:40:08. > :40:18.and hope for the best Now, we're cooking this salmon a way
:40:19. > :40:27.we've never cooked fish before. That's on a cedar wood plank
:40:28. > :40:30.in front of a fire. We have two boards which have been
:40:31. > :40:38.soaking in the lake. Now, Heiki from the sauna
:40:39. > :40:40.made us these boards. He also made us these
:40:41. > :40:48.lovely little wooden pegs. What we do is, we get the fish,
:40:49. > :40:53.peg it to the board, put it vertically
:40:54. > :40:55.in front of the fire. In about half an hour,
:40:56. > :40:58.it smokes and cooks slowly. And, allegedly, it's probably
:40:59. > :41:03.the finest salmon in the world! I mean, don't pin your children
:41:04. > :41:08.to a board and roast them. But, you know, in terms of camp fire
:41:09. > :41:26.fun, it's brilliant. And I've got a funny
:41:27. > :41:29.feeling this could be one of the nicest things
:41:30. > :41:30.we've ever tasted. Wood-fired rye bread by the Baltic
:41:31. > :41:43.Sea. Finnish salmon, planked up,
:41:44. > :41:46.cooking slowly. But, there's one vital ingredient
:41:47. > :41:54.missing from our final The boat house is painted
:41:55. > :42:13.and our blazing salmon and rye I love it when a plan
:42:14. > :42:19.comes together, dude. And these guys have earned a
:42:20. > :42:27.proper dinner. Tasty, simple,
:42:28. > :42:30.generous cuisine. Yeah, and fresh, it doesn't get
:42:31. > :42:34.any better, does it? Thank you, boys, and,
:42:35. > :42:43.you can expect more fun like that when Si and Dave host
:42:44. > :42:44.Saturday Kitchen Still to come this morning,
:42:45. > :42:48.James Martin is sharing more He's making his own marshmallow
:42:49. > :42:54.to go with a silky smooth, and very Egg puns are a fixture of this show
:42:55. > :43:01.for the time being so here goes! With two such eggs-ellent chefs
:43:02. > :43:05.in the studio there can be no eggs-cuses when they go head to head
:43:06. > :43:08.in the Saturday Kitchen Can Michael whisk his way
:43:09. > :43:13.to the centre of the board or will Nathan be able to beat
:43:14. > :43:17.Theo Randall's incredible world You can see what happens,
:43:18. > :43:26.live, a little later on. And will Noel be facing food heaven,
:43:27. > :43:29.Irish stew and dumplings? Or food hell, a rich and creamy
:43:30. > :43:33.cheesecake with rum soaked fruits? You can see what he ends up
:43:34. > :43:44.with at the end of the show. Let's carry on cooking with the
:43:45. > :43:50.wonderful Michael Caines. What are we making? A lovely beef fill it
:43:51. > :43:57.which I am going to pan roast, and the fricassee. Wild mushrooms, the
:43:58. > :44:04.diced tomato concass, some tarragon, some butter, some mustard and for
:44:05. > :44:13.the puree, some wild garlic which is in season, a few shallots. And some
:44:14. > :44:19.butter. Tarragon and chervil. I will start with the puree and I will look
:44:20. > :44:25.to get the beef in the pan, cooking with a bit of seasoning. I can wash
:44:26. > :44:31.my hands. I don't see wild garlic in the shops everyday. Do I have to go
:44:32. > :44:36.to a farmers market? You can forage for it. It grows in specific places
:44:37. > :44:41.if you know where to look. It grows in damp forest areas, which is
:44:42. > :44:46.important to recognise. You can't just grow it anywhere, it is very
:44:47. > :44:54.particular. It doesn't have a super strong spell. -- super strong smell.
:44:55. > :45:03.A different plant to the garlic clove. It grows above, whereas the
:45:04. > :45:12.bulbous element of garlic grows as a clump, like shallots. But it is from
:45:13. > :45:19.the same family? It is. I have some shallots and some butter in this
:45:20. > :45:24.pan. A little bit of garlic. The good thing about this, it can be
:45:25. > :45:33.kept in the fridge and you can reheat it for three days. A little
:45:34. > :45:40.bit of salt and pepper. Sweat the shallots down. A bit of herb. The
:45:41. > :45:50.wild garlic itself. Just take away these little tips. You can eat it
:45:51. > :45:54.raw, on the salad? You can. Like spinach, great on a stir-fry,
:45:55. > :46:01.brilliant on a salad. I am going to chop that up. This is purely to make
:46:02. > :46:04.this lovely puree. Could you recommend anything in its place if
:46:05. > :46:11.you can't forage it or find it anywhere? To make the dish at home?
:46:12. > :46:16.Watercress is really nice. A similar method, you would get a lovely,
:46:17. > :46:26.peppery puree. I have some asparagus. Nathan made a nice salad.
:46:27. > :46:31.I am going to roll it in oil and cut the tips. Put it on the grill and
:46:32. > :46:40.let it cook. This time of year, the asparagus comes in quite thick, more
:46:41. > :46:43.chunky, and that is nice too. We just learned how the fish was
:46:44. > :46:57.cooked, can we apply something similar to the steak seasoning?
:46:58. > :46:59.cooked, can we apply something similar to the steak It is a bit
:47:00. > :47:07.medium rare, it will be warm to the touch. A bit of caramelised Asian. I
:47:08. > :47:15.am using butter because it burns at a lower temperature than oil. -- a
:47:16. > :47:22.bit of caramelising. Turn the temperature down before we add some
:47:23. > :47:27.lovely double cream. You have some really exciting projects going on at
:47:28. > :47:37.the moment. I have left after 21 years. It is like having an affair
:47:38. > :47:42.with Gidleigh Park... When I asked it to marry me, unfortunately it
:47:43. > :47:47.said no. I moved on and bought my own country house hotel, 21
:47:48. > :47:55.bedrooms. You build your own country house hotel? Yes, East Devon, just
:47:56. > :48:03.bordering Exmouth. Absolutely fantastic. Beautiful. 28 acres on
:48:04. > :48:06.the estuary, we are going to put in a vineyard, it
:48:07. > :48:16.the estuary, we are going to put in stunning. When is it going to open?
:48:17. > :48:21.February 2010... In that time, I have a lot to do. I have a place
:48:22. > :48:30.opening in Wales, and one in have a lot to do. I have a place
:48:31. > :48:35.Devon. So you are going for it? Like Nathan, we have a place
:48:36. > :48:53.Devon. So you are going for it? Like September. It is good out there. --
:48:54. > :49:03.the Burj al-Arabi in Dubai. Half of that in there, the shallots with a
:49:04. > :49:06.bit of seasoning. The beef is cooking beautifully, add
:49:07. > :49:12.bit of seasoning. The beef is mushrooms. The fricassee making the
:49:13. > :49:23.source in the pan. It means, to make the sauce in the pan? Yes, from all
:49:24. > :49:32.the juices. You have morels...? They are in season. And lovely mushrooms.
:49:33. > :49:39.It is a great season for food. Absolutely fantastic, this time of
:49:40. > :49:46.year. A bit of chopped tarragon. A bit of concass, good. Some Madeira,
:49:47. > :49:52.a tawny flavour which goes really well with the mushrooms. The beef, I
:49:53. > :49:55.am just going to cut down the heat and leave it cooking in the pan.
:49:56. > :50:02.Then I will take and leave it cooking in the pan.
:50:03. > :50:10.This puree goes into a blender. There is one ready. Keeping it
:50:11. > :50:17.suspended in the hot water. A couple of minutes left. In goes the chicken
:50:18. > :50:25.stock, or you can use a light beef stock. We are going to finish with a
:50:26. > :50:30.bit of butter. Grain mustard. And you have done a nice tomato concass.
:50:31. > :50:36.It is basically getting you have done a nice tomato concass.
:50:37. > :50:45.flesh and then dicing it. Let's turn off the heat. We are going to finish
:50:46. > :50:57.with the butter, whisk it in. To finish the source. To make it shiny.
:50:58. > :51:05.Absolutely. I like caramelising... But the chopped tarragon in the
:51:06. > :51:13.source, that will finish it nicely. Garlic leaves. Just a couple, to use
:51:14. > :51:23.as garnish. I will come back to the sauce shortly. We call this bottle
:51:24. > :51:31.art. Show us your painting? Squeeze us the air -- out the air. It takes
:51:32. > :51:41.years to make surgeons as efficient as you are! I am pretty handy. Give
:51:42. > :51:47.me a surgeon's tool to operate on animals, it probably wouldn't be as
:51:48. > :51:51.good. Incredible. We are going to use all of the beef, we will cut it
:51:52. > :52:01.lengthways. Medium rare, it's lovely. I like it like that. We
:52:02. > :52:10.won't trim it too much. And this lovely fricassee. We will take the
:52:11. > :52:21.mushrooms. Fricassee will be trending! It will be. I've got the
:52:22. > :52:25.leaves. The sauce is really quite nice, the tarragon does
:52:26. > :52:33.exceptionally well. The asparagus tips don't take long to cook. So
:52:34. > :52:43.beautiful and so quick. There we have it. What is the dish called?
:52:44. > :52:47.Beef fillet, lovely garlic puree, a fricassee of wild mushrooms...
:52:48. > :53:02.Fantastic. Another dish to try. Your lucky day.
:53:03. > :53:06.Fantastic. Put it right here. It's a work of art, I almost feel bad
:53:07. > :53:14.disturbing it. It is like a painting. It is all about flavour.
:53:15. > :53:21.Knife and fork. I love these mushrooms. My favourite, the morel
:53:22. > :53:29.mushrooms. They have a slight smokiness. And the Madeira.
:53:30. > :53:33.Honestly, can you come and train a few of my surgeons? That was the
:53:34. > :53:39.most efficient, time effective procedure I have ever seen! It
:53:40. > :53:45.happens in real time. He is good. Back to St Albans to see if Susie
:53:46. > :54:03.has some tasty wine to go with Michael's beautiful beef.
:54:04. > :54:12.Michael's beef fillet dish is wine friendly and if you are looking for
:54:13. > :54:18.a value option, this Cabernet Sauvignon from France with a
:54:19. > :54:22.gentleness of tannin is ideal. But I want something with a bit more
:54:23. > :54:27.complexity, to pick up on the wild garlic and mushrooms in Michael's
:54:28. > :54:31.recipe. The standout wide when I tried this dish was without doubt
:54:32. > :54:40.the smooth and sophisticated Chianti from Italy. It is made by the
:54:41. > :54:44.brilliant consultant winemaker Alberto Antonini, on his family
:54:45. > :54:49.property in Tuscany, and it shows his flair for combining tradition
:54:50. > :54:56.with the best of modern techniques. That smells so inviting!
:54:57. > :55:02.And even as you raise the glass to your mouth, you can tell this wine
:55:03. > :55:07.is going to be delicious with Michael's dish. The rich cherry
:55:08. > :55:16.fruit Allen says the meatiness of the beef perfectly. But it is the
:55:17. > :55:22.fragrant herbs that tie in so well with the garlic puree, the asparagus
:55:23. > :55:24.and the tarragon scented mushrooms. Michael, a taste of Tuscany for your
:55:25. > :55:36.beautiful beef. Cheers. Now let's get a taste of... Sorry, I
:55:37. > :55:46.am getting ahead of myself. This is lovely wine. It is the wine! It is
:55:47. > :55:52.very tannic. It will go well with the beef. I can't drink too much
:55:53. > :55:58.because I need to work later today, but a mouthful was absolutely
:55:59. > :56:06.special. It really was. Really nice. Not bad for fricassee. It's all over
:56:07. > :56:10.the place. Now, a taste of Britain from Brian Turner and Janet Street
:56:11. > :56:16.Porter, from Gloucestershire, heading into the woods to meet up
:56:17. > :56:25.with a barefoot forager. No, you did not mishear me!
:56:26. > :56:31.Along with its beautiful rolling hills and lush green countryside,
:56:32. > :56:36.Gloucestershire is blessed to have thousands of acres of natural wood
:56:37. > :56:40.land. I have been told that when it comes to sampling a taste of this
:56:41. > :56:49.region, if we go down to the woods today, we are sure of a big
:56:50. > :56:53.surprise. According to professional forager Rupert, a huge variety of
:56:54. > :56:58.organic ingredients can be found in these woods. The best part is they
:56:59. > :57:00.are all free and Rupert has invited us to join him on his latest
:57:01. > :57:22.foraging expedition. We can all climb trees. It is not a
:57:23. > :57:26.special skill. It is like riding a motorcycle or flying a helicopter.
:57:27. > :57:33.You have to know some basics. There are plants that can kill you easily.
:57:34. > :57:38.Rupert has discovered an amazing variety of edible ingredients.
:57:39. > :57:41.Including many species of woodland mushrooms. But be warned, they
:57:42. > :57:41.should I am familiar with the mushroom, it
:57:42. > :58:23.is like a friend of mine. Here we are, here's a beech tree,
:58:24. > :58:26.now the thing about beech trees is that you can get some therapy
:58:27. > :58:29.from it, free therapy. Each tree has its own power
:58:30. > :58:31.to transform a negative emotion. Now the negative emotion
:58:32. > :58:34.the beech tree can transform I'm not, I'm looking
:58:35. > :58:40.at the beech tree. Let's give this tree
:58:41. > :58:42.a hug and get rid of that But, Rupert, I'm not
:58:43. > :58:49.a touchy-feely person. This will cure that,
:58:50. > :58:50.your touchy-feely emotion. So we just, seriously,
:58:51. > :58:55.just hold this? Yes, hold it, feel it,
:58:56. > :58:57.put your heart to it. Just become at one with the tree,
:58:58. > :59:00.let the tree influence you a bit. We'll all do this
:59:01. > :59:02.together, Janet. Your aversion to hugging this tree
:59:03. > :59:08.shows you how powerful Deep down inside there's a great
:59:09. > :59:11.tree hugger inside you. Now if you just hug it,
:59:12. > :59:16.you don't fight it. You'll find that you have a deep
:59:17. > :59:19.sense of peace and acceptance Well, Rupert's foraged ingredients
:59:20. > :59:36.have given me an idea for a mushroom So what have you
:59:37. > :59:40.foraged for us here? Well, that's just it,
:59:41. > :59:42.not everybody can go foraging, so I've got some wonderful
:59:43. > :59:46.local field mushrooms. I'm going to stuff these
:59:47. > :59:48.and I've got some local So we'll just trim
:59:49. > :59:53.those and put those Turn them down and cook them
:59:54. > :00:00.for about 20 minutes on a slow heat. So they're on the go,
:00:01. > :00:04.these have been cooked OK, so we're going to stuff them,
:00:05. > :00:11.quite a loose stuffing. I've got some
:00:12. > :00:13.breadcrumbs. This is a dish that has got
:00:14. > :00:19.bags of garlic in it. Lots of colour.
:00:20. > :00:23.Salt and pepper. Yeah.
:00:24. > :00:26.And then... ..this Hampton Blue,
:00:27. > :00:29.from Minchinhampton... If you keep it in the fridge
:00:30. > :00:39.for a long time, you can But, in your back garden,
:00:40. > :00:42.in weather like this, No, it's very squishy, isn't it?
:00:43. > :00:45.So, yeah, so just... we'll use its squishiness just
:00:46. > :00:56.to pull it all together. And I brush these with quite
:00:57. > :01:01.a bit of butter now. Now remember that they're cooked,
:01:02. > :01:08.so that's not a problem. We just want them to settle a bit
:01:09. > :01:11.now, and leave a bit of that mixture on top and,
:01:12. > :01:14.hopefully, the breadcrumbs We're not going to get it
:01:15. > :01:27.out of a jar like I do. Buy the mayonnaise, pass it off
:01:28. > :01:30.as if you made it and stick Do you know, sometimes there's
:01:31. > :01:34.nothing wrong with that. So there's the Dijon
:01:35. > :01:35.mustard. Is that all olive oil
:01:36. > :01:45.you're putting in? Yeah, in lots of these sauces
:01:46. > :01:48.I don't think you want too much olive oil in there,
:01:49. > :01:50.cos it's too strong. But this kind of sauce,
:01:51. > :01:52.it is meant to have So now I'm going to put a little bit
:01:53. > :01:56.of this smoked paprika You have a taste and
:01:57. > :02:12.tell me what you think. We haven't really seasoned it,
:02:13. > :02:15.but, at least, see where we're at. It's quite powerful,
:02:16. > :02:17.isn't it, eh? So all I'm doing now is just
:02:18. > :02:28.browning those crumbs, just to give That just makes it look that little
:02:29. > :02:36.bit more attractive. All we need to do now
:02:37. > :02:41.is just quickly put, about the shape of the three that
:02:42. > :02:50.actually works well. And all we do now is
:02:51. > :02:53.just take our sauce. That looks a lot better
:02:54. > :03:00.than I thought it would look. Field mushrooms stuffed
:03:01. > :03:03.with Hampton Blue cheese Cooking the mushrooms
:03:04. > :03:18.slowly concentrates Wouldn't be eating this
:03:19. > :03:43.aioli on a date night. Thank you. I never thought I would
:03:44. > :03:53.see Janet Street Porter hugging a tree. Your new place is opening
:03:54. > :03:59.in... 2017! Not 2010! We will answer some of your foody questions and you
:04:00. > :04:05.can decide what Noel will be eating at the end of the show. Tony from
:04:06. > :04:19.Dorset, what is your question? I would like a good recipe for cooking
:04:20. > :04:25.ling. It is part of the Quad family, part of the conger eel family. It
:04:26. > :04:36.has a real meatiness to it. -- theo d family. I would go for a curry
:04:37. > :04:40.sauce and in the last five or six minutes, so size... Two centimetres
:04:41. > :04:51.by two centimetre chunks of the ling and it would be lovely. Heaven or
:04:52. > :05:00.hell? Hell, I think! Come on! Not fair, Neil! A couple of tweets.
:05:01. > :05:05.James says to Nathan, I have just been bought a sausage maker for my
:05:06. > :05:16.birthday, great birthday gift, can you recommend any flavours, pork or
:05:17. > :05:20.Julie! -- chilli? I love Cornish hawks pudding, which is a
:05:21. > :05:28.combination of pork, spices, clotted cream. You poach it like you would
:05:29. > :05:35.with lack pudding. They knew cool it and you can eat it hot or cold.
:05:36. > :05:46.Something like sage and onion. -- then you cool it. A classic. I want
:05:47. > :05:51.to adopt you both and keep you in a kennel! You could feed me everyday!
:05:52. > :06:04.Sam says, what is the best way to cook a beef brisket? It is a good
:06:05. > :06:09.cup, seal it off and slow braise it. Perhaps some shallots, button
:06:10. > :06:16.mushrooms, some red wine, you could also put some port in there. Beef
:06:17. > :06:21.stock, a bit of flour, mix it with some stock and put it into to
:06:22. > :06:25.thicken it, and let it cook really slowly. Then remove it, reduce the
:06:26. > :06:32.source and put it back in. Just delicious. Tasty. Back to the
:06:33. > :06:40.phones, Laura from Cambridge, what is your question? Hello, I have that
:06:41. > :06:43.breasts and I am looking for something warming because the
:06:44. > :06:54.weather has turned cold, for tomorrow, please. You could take the
:06:55. > :07:00.fricassee... The fricassee dude! You could do that, but I would roast the
:07:01. > :07:06.duck with a bit of honey and five spice at the end. Five spice is
:07:07. > :07:13.fantastic. The fricassee of mushroom as well. The other thing is to do
:07:14. > :07:19.Orange, which we had earlier. Duck and Orange goes really well. With
:07:20. > :07:27.the asparagus it would be delicious. Similar to what Nathan did, but with
:07:28. > :07:33.the duck meat. If it is for tomorrow, she will need you in her
:07:34. > :07:43.kitchen at 11! That might be tricky! Which dish would you like to see? I
:07:44. > :07:50.want heaven for that man! Thank you! Sasha from York? I have something
:07:51. > :08:01.that looks like an alien in my vegetable box and I have no idea
:08:02. > :08:08.what to do with it. With the coulrabi, slice it like I did with
:08:09. > :08:11.the ex-para goes, really thin. Equal quantities of wine, vinegar, sugar
:08:12. > :08:19.and water. -- with the Asp arrogance. Mix them together and you
:08:20. > :08:27.have a sweet and sour salad. It is beautiful. Nice and simple. Which
:08:28. > :08:35.dish, heaven or hell? Who doesn't like dessert? It has to be hell, I'm
:08:36. > :08:44.afraid. I am glad I don't have to make one today, Michael, will it be
:08:45. > :08:51.edible? I sincerely hope so. Don't put too many eggs in the pan? The
:08:52. > :08:56.pans looked very hot. We know the rules, the chefs can choose what
:08:57. > :08:58.they like... Make a basic three egg omelette. Let's put the clocks on
:08:59. > :09:08.the screen. Are you both ready? Three, two, one! Michael, where is
:09:09. > :09:41.Michael? Looking nice. A bit of brown butter.
:09:42. > :09:48.Looks questionable. There we go. Time to taste. What is all that? It
:09:49. > :09:56.is a pound. That looks a little bit... Spanish. A little bit sloppy.
:09:57. > :10:02.Sloppy is the keyword. Did you want heaven or hell? It is very
:10:03. > :10:07.efficient, but a little bit sloppy. It is the omelette challenge.
:10:08. > :10:23.Michael, let's taste yours. It is all cooped. No, it is just raw!
:10:24. > :10:35.Mason, 31.40 four. Blimey! -- Mason, 31.40 four. Michael, 26.0 four. Poor
:10:36. > :10:41.efforts all around. And sloppy. So will Noel get food
:10:42. > :10:43.heaven, Irish stew? Our chefs will make their choices
:10:44. > :10:46.whilst we get a recipe He's at home making a couple of his
:10:47. > :10:50.favourite comfort food dishes, and he's starting off today
:10:51. > :11:08.with a quick sweetcorn soup. Now as much as I like to cook
:11:09. > :11:12.at home, sometimes you don't want to spend all day
:11:13. > :11:13.in the kitchen. So here's my suggestion for a really
:11:14. > :11:16.quick comfort food fix, and it brings a whole new meaning
:11:17. > :11:20.to the words "canned soup". I'm starting by frying up some
:11:21. > :11:22.roughly chopped shallots in butter. Then I need to spice things up a bit
:11:23. > :11:26.with a touch of medium curry powder. Just enough to give
:11:27. > :11:30.it a bit of a kick. We've always got some
:11:31. > :11:39.of this left over. And then, instead of stock,
:11:40. > :11:44.just a little bit of water. All we're doing really is just
:11:45. > :11:47.covering the sweetcorn. And then, of course,
:11:48. > :11:50.some double cream. No comfort food is complete
:11:51. > :11:55.without a bit of cream. Season well and then bring
:11:56. > :11:57.to the boil. As soon as this comes the boil,
:11:58. > :12:07.we take the entire lot Now I'm using sweetcorn
:12:08. > :12:10.out of a can. You could, of course,
:12:11. > :12:12.use frozen sweetcorn. It needs a quick blitz in a blender
:12:13. > :12:29.to give it a nice smooth texture. And then I always have
:12:30. > :12:31.in the fridge... It's one of my food heavens,
:12:32. > :12:35.this - white crab meat. And you just grab
:12:36. > :12:37.your lovely soup... From the first chop
:12:38. > :12:42.of a shallot to dishing up it's It may not look that simple
:12:43. > :12:59.when you look at it like this, but if you make it out
:13:00. > :13:02.of a can of sweetcorn, you too can have something like this
:13:03. > :13:12.in a few minutes. One of the most desired
:13:13. > :13:15.comfort foods of all time And over in Wales is
:13:16. > :13:18.an award-winning food producer who's pushing the boundaries
:13:19. > :13:23.of the choccy we eat. Pablo Spaull is one of only three
:13:24. > :13:26.chocolatiers in the country Eating raw chocolate opens the door
:13:27. > :13:37.to a whole new way of thinking. I truly believe it's one
:13:38. > :13:40.of the lost medicinal plants and its name itself,
:13:41. > :13:42.Theobroma cacao, literally I feel honoured to be part
:13:43. > :14:06.of the lineage of chocolate. It's been around for thousands
:14:07. > :14:08.of years and if I can contribute to the future of chocolate
:14:09. > :14:11.and almost bringing it back Hearing the word chocolate
:14:12. > :14:14.is enough for me. Growing up, it formed the basis
:14:15. > :14:17.of all my favourite treats, including this one, fluffy home-made
:14:18. > :14:19.marshmallows with a rich, creamy, Marshmallows fundamentally
:14:20. > :14:24.are really simple to make. It's just basically an Italian
:14:25. > :14:26.meringue with gelatine. The gelatine is the really
:14:27. > :14:29.important part of this. For this recipe, I'm going to use
:14:30. > :14:32.about nine leaves of gelatine. The amount of water
:14:33. > :14:36.is really quite important. We use 140mls of cold water
:14:37. > :14:42.and leave that to soak. It'll take about ten
:14:43. > :14:45.minutes to soften up. So while that's happening,
:14:46. > :14:48.I need to get the next stage For that, I'm going to add 450g
:14:49. > :14:57.of sugar to 200mls cold water. I'm using caster sugar
:14:58. > :15:01.but granulated is equally as good. What happens is that as the water
:15:02. > :15:09.boils with the sugar in it, the water evaporates and the sugar
:15:10. > :15:12.gets hotter and actually goes And that's why we use one of these,
:15:13. > :15:17.a sugar thermometer - it's a good thing to
:15:18. > :15:19.have in your kitchen. So to make our chocolate sauce
:15:20. > :15:26.it really is simple. There's different ways
:15:27. > :15:27.of doing this. I actually do it in
:15:28. > :15:32.a much simpler way. I think it's the better way, really,
:15:33. > :15:35.when you've got chocolate this good, All that is, is just
:15:36. > :15:40.a mixture of sugar and water. This creates a lovely shine
:15:41. > :15:42.to your chocolate sauce. So a little bit of sugar
:15:43. > :15:46.and bring this to the boil. All we do now is just
:15:47. > :15:53.add the chocolate. So as soon as we've got our stock
:15:54. > :15:56.syrup there, we throw in the chocolate, take
:15:57. > :15:58.it off the heat... And you can see now that it looks
:15:59. > :16:05.as if it has separated. If you keep mixing it, especially
:16:06. > :16:08.when you do this off the heat, it'll actually start to come
:16:09. > :16:14.together into a sauce, And then I can separate
:16:15. > :16:16.two egg whites Be really careful when you're
:16:17. > :16:23.doing it. So you've got everything
:16:24. > :16:26.really ready. And now we can start
:16:27. > :16:30.whisking up our egg whites. Meanwhile, my sugar,
:16:31. > :16:32.glucose and water mixture for the marshmallows has got
:16:33. > :16:34.to the right temperature ..and then we throw
:16:35. > :16:46.in the gelatine and the water. It's important that you've
:16:47. > :16:52.got everything ready. Very quickly now, you carefully
:16:53. > :16:55.but confidently pour it I love these just as much today
:16:56. > :17:04.as I did when I was a kid. And then prepare your tin by giving
:17:05. > :17:16.it a light greasing with oil. I'm dusting it with a combination
:17:17. > :17:20.of icing sugar and then cornflour. The cornflour's there to dry out
:17:21. > :17:23.the outside of the meringue, so be generous
:17:24. > :17:34.with it. Now it needs about an hour
:17:35. > :17:40.in the fridge to set. And then what we're going to do
:17:41. > :17:42.is use this combination again of cornflour and icing
:17:43. > :17:47.sugar on the board. And it seems like a lot
:17:48. > :17:51.but you will need it cos this firms All we do now, is we
:17:52. > :17:58.just ease the sides So there you have it,
:17:59. > :18:45.heaven on a plate. Right, it's time to find out
:18:46. > :18:48.whether Noel is facing food So, Noel, your food heaven
:18:49. > :18:52.would be my version of an Irish stew with lamb and a few added extra
:18:53. > :18:55.treats including, butternut squash, sun dried tomatoes, mustard,
:18:56. > :18:59.porcini mushrooms and port. It comes with some
:19:00. > :19:01.herby dumplings, too. Or you could be having food hell,
:19:02. > :19:04.a rich creamy dessert in the form The base is made from biscuits
:19:05. > :19:11.and sugar and the filling is a mix of full fat cream cheese,
:19:12. > :19:13.double cream, vanilla The boys will be making
:19:14. > :19:28.some rum-roasted figs My mum will be so disappointed in
:19:29. > :19:33.you if it is not the stew, she will have to take those boys and punish
:19:34. > :19:38.them. The callers went for your food hell, luckily for you, bishops have
:19:39. > :19:49.spoken. I love you! My mum loves you. -- the chefs have spoken. Thank
:19:50. > :19:55.you boys, thank you, so much. You don't like cream at all. I can't be
:19:56. > :20:02.doing with sweet things, I'd just like protein. Thank you, boys, this
:20:03. > :20:08.is a row and special treat. Should I stand out of the way, am I a hazard?
:20:09. > :20:14.Do you have a scalpel blade? This is not my normal tool of choice. Is
:20:15. > :20:19.that a bit bigger than normal? Tell me what you are doing? Starting off
:20:20. > :20:26.with some lamb neck, I will pan fry yet and get some colour on it, a
:20:27. > :20:32.nice, hot pan. The Browning gives much more flavour to the finished
:20:33. > :20:38.stew. So you are feeling it in their -- sealing it in there? I am making
:20:39. > :20:46.Lorraine's recipe for dumplings, flour, Stuart and time. And what is
:20:47. > :20:55.the Fast And Few Rias thin diesel of food doing? Getting some spring
:20:56. > :21:00.onions and parsley for the finish. This is a very quick stew, the wind
:21:01. > :21:05.you are used to would probably cook for hours and hours, you can pop
:21:06. > :21:10.this in a slow cooker, but I have made the lamb neck very small so it
:21:11. > :21:17.will cook in about 35 minutes, 45 minutes. That is amazing, my neck
:21:18. > :21:25.surgery is in exactly 90 minutes. Do you have a surgery today? I do, a
:21:26. > :21:31.little puppy with a broken leg. Just saving lives, you know?! What would
:21:32. > :21:38.you do with a broken leg? Fix it. Splint? A splint is yesterday extra
:21:39. > :21:44.measure not I heard you did something with a splint on the
:21:45. > :21:48.kitchen table? That was my first operation, in West Cork in Ireland.
:21:49. > :21:54.But it was a different kind of kitchen table and I had to build a
:21:55. > :22:01.splint for a dog with a broken leg, All Creatures Great And Small,
:22:02. > :22:07.exactly. Ultimately, as with food, simple is usually best. You can
:22:08. > :22:12.overcomplicate things. People can overcomplicate surgery. How hard can
:22:13. > :22:17.it be? You are just getting into a body, taking things out or putting
:22:18. > :22:27.them back together? Right, fricassee? Spot-on! I have got
:22:28. > :22:32.flour, lardons... Don't overcomplicate it! You are driving
:22:33. > :22:36.flour, lardons... Don't mini Metro, he is in a Ferrari,
:22:37. > :22:44.Harriet! A bit of jam for sweetness. This is amazing, my mum will be so
:22:45. > :22:47.proud. What is your mum put in hers? Her secret recipe is patented and I
:22:48. > :22:54.cannot tell you, I would have to kill you.
:22:55. > :23:08.I have however seen her rustle it up in quicker time than Vin fricassee
:23:09. > :23:16.over there! This looks amazing. I am using beef stock. Incredibly quick
:23:17. > :23:23.how you do this. Is it inspiring you to cook? It is, because I have left
:23:24. > :23:28.this behind to be a surgeon. Before I came on the show, I thought it was
:23:29. > :23:34.made up. They actually do it, in real life this is happening. You
:23:35. > :23:41.rock. I think we should get you a slow cooker for the surgery. Your
:23:42. > :23:47.average day is... Early in the morning, yes. You have to fix the
:23:48. > :23:51.animals and make everybody happy and bring love, hope and peace to the
:23:52. > :23:56.world, don't you? You can bring love, hope and peace to me everyday!
:23:57. > :24:01.If I could adopt all of you, please, and bring you home. You got nothing
:24:02. > :24:06.else to do, right? No empires to build. The porcini mushrooms have
:24:07. > :24:10.gone in, the bay build. The porcini mushrooms have
:24:11. > :24:14.the butternut squash and the sweet potato. Sun-dried tomatoes. A bit of
:24:15. > :24:17.jam to sweeten it. Spring onions. potato. Sun-dried tomatoes. A bit of
:24:18. > :24:21.And some Worcestershire sauce. potato. Sun-dried tomatoes. A bit of
:24:22. > :24:23.Talking about everyday ingredients potato. Sun-dried tomatoes. A bit of
:24:24. > :24:25.and how sometimes they don't have the amazing flavours that you get in
:24:26. > :24:29.a Michelin starred restaurant. So I the amazing flavours that you get in
:24:30. > :24:34.like to lay up the flavours, make sure it is packed full of flavour.
:24:35. > :24:39.This is the most Michelin starred thing I have ever seen in my life.
:24:40. > :24:45.This is amazing. Thank you so much. Look at the effort you have put in.
:24:46. > :24:50.Amazing. You were putting in the ingredients, part of the team,
:24:51. > :24:53.building up... When you come back from dog fest, it will be ready. We
:24:54. > :24:58.have got dog from dog fest, it will be ready. We
:24:59. > :25:04.weekends in June. In Cheshire, the from dog fest, it will be ready. We
:25:05. > :25:09.second last weekend. And the last weekend, great Windsor Park. Anybody
:25:10. > :25:12.who loves dogs should be there, because it is
:25:13. > :25:15.who loves dogs should be there, and you would get to hear an Irish
:25:16. > :25:21.leprechaun stand up and talk about stuff, that's me. Do people always
:25:22. > :25:24.ask you on the street, if they have an animal, can you help with this?
:25:25. > :25:35.They do, and I can't walk down an animal, can you help with this?
:25:36. > :25:40.things... At Supervet Live, we get to talk to everyone and tell them
:25:41. > :25:41.why it is important to love their companions, and their companions
:25:42. > :25:47.why it is important to love their love them back. It is spreading love
:25:48. > :25:52.and hope in the world. There is too much badness. And we having a great
:25:53. > :25:56.time? In the midst of a world which badly needs hope. We should do it.
:25:57. > :26:02.And then we have the rock concert, which you are required to come to,
:26:03. > :26:08.June 4th, in Guildford. I expect you cooking backstage. My mum will be
:26:09. > :26:14.there. I expect the slow cooker in the surgery. Backstage, cooking
:26:15. > :26:23.stews for the bands. It would be amazing. You are booked. It sounds
:26:24. > :26:34.like hard work! One food, one life, one medicine. Some water and thyme.
:26:35. > :26:42.This is the stew with the lardons. Sweet potato... I read that you
:26:43. > :26:49.didn't like potatoes. I'm Irish! That is why I was surprised. Potato,
:26:50. > :26:54.potato, potato. Of course I like potatoes. I would have been starving
:26:55. > :26:59.for my entire youth. I am so glad that you got your food heaven.
:27:00. > :27:17.Do I get to taste? Amazing. Look at this. Mmm. Have a taste as well,
:27:18. > :27:26.boys. That is amazing. Nathan, you could do a fish stew too. You just
:27:27. > :27:30.have to put the fish in last. Start with a monkfish, something like
:27:31. > :27:34.that, very meaty. You have to be careful of the softer finish.
:27:35. > :27:41.Prawns, lobster, lobster stew is beautiful. This is fantastic. Thank
:27:42. > :27:49.you so much for food heaven, boys, and girl. And we have some wine. Not
:27:50. > :27:57.for me. It's gorgeous, absolutely lovely. This is the wind that Susie
:27:58. > :28:10.has chosen, Domaine Les Yeuses Syrah. From Majestic, ?7.99. Can't
:28:11. > :28:18.go wrong. What do you think? It is great. Thank you. Delicious. Well
:28:19. > :28:26.done, everybody. This is the best morning ever. That is good, very
:28:27. > :28:32.rich, perfect. Can we do every Saturday morning like this? This is
:28:33. > :28:34.great! My nurses were right. You rock! Thank you very much. This is
:28:35. > :28:37.truly tremendous. Well, that's all from us today
:28:38. > :28:39.on Saturday Kitchen Live. Thanks to Michael Caines,
:28:40. > :28:41.Nathan Outlaw and Noel Fitzpatrick. Cheers to Susie Barrie
:28:42. > :28:43.for the wine choices! All the recipes from the show
:28:44. > :28:46.are on our website. Simply go to
:28:47. > :28:48.bbc.co.uk/saturdaykitchen. James Martin is with you tomorrow
:28:49. > :28:51.morning on BBC Two Have a great a weekend and thank
:28:52. > :28:56.you for watching.