09/04/2016 Saturday Kitchen


09/04/2016

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I'm Lorraine Pascale, and this is Saturday Kitchen Live.

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I'm attempting to drive the Saturday Kitchen

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Thankfully there's two of the country's very best chefs

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The gentle giant of fish cooking with an army of fans!

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And someone who's always a treat on the show,

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his food's pretty amazing too, Michael Caines.

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So Nathan, what's your catch of the day?

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I have brought a John Dory all the way from Corbel, I will grill it

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with an asparagus, chiili and Orange salad. Nice fork springtime.

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Michael? Pan roast beef fillet served with the wild garlic puree. I

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will grill some asparagus and serve it with a quick and -- a fricassee

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of wild mushrooms with tarragon and grain mustard.

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Both sound delicious, I can't wait to get started.

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foodie films from the BBC archives come from Rick Stein,

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the Hairy Bikers, Brian Turner with Janet Street Porter

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Our special guest is well on his way to becoming a national hero!

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His Channel 4 show Supervet regularly leaves millions

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of you in floods of tears as he uses incredible veterinary techniques

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to save the lives of his animal patients.

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I'm hoping for a slightly less tearful ending to the show

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APPLAUSE Lovely to see you, are you all

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right? Thanks for having me. Great to have you, what is going on with

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your foot? A little surgery I did earlier excavation work I am joking,

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I will have surgery in a couple of weeks, a bit of my pelvis

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transplanted to my foot. When I give it on a dog or a cat I am going,

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ouch, not me. Are you tempted to do it yourself? I think the legal

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position is that a vet can operate if you give

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legal consent, but a human doctor cannot operate on a dog or cat

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because they cannot give you consent. Maybe if they anaesthetise

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me from the waist down I could do it myself. Ouch, I am so sorry about

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that. It is just a flesh wound, I do it every day.

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Now at the end of today's programme I'll cook either food heaven

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It's up to the guests in the studio and a few of our viewers

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Well, if my mum was here she would cook me some kind of Irish stew, so

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you have a lot to live up to, that is a big bar! Go base pressure! What

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about food hell? Don't feed me any creamy desserts, no way. Don't be

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doing with that, don't give me that. That is awkward, I am a pastry chef!

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No, I would stick with the stew. So it's either a homely Irish stew

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or a decadent rich For food heaven I'm going to make my

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version of an Irish stew using lamb. garlic, butternut squash,

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sweet potato and sage. It's covered in beef stock and port

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with a little mustard, Worcestershire sauce

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and a few sun dried tomatoes. It's cooked gently and served

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with herby dumplings. Or Noel could be having his food

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hell, a creamy dessert and I could be making what I think

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is a delicious cheesecake recipe. The base is made from crushed

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digestive biscuits and brown sugar. The filling is a luxurious mixture

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of cream cheese and double cream with plenty of vanilla

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and a touch of lemon zest. It's served with rum roasted figs

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and pears with toasted Sounds nice, but I am going with

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Stu! As always we'll find out what Noel

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gets at the end of the show. If you'd like the chance to ask any

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of us a question today A few of you will be able

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to put a question to us And if I do get to speak to you,

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I'll be asking if you want Noel to face either food heaven

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or food hell. You can send us questions

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through social media But if you're watching this

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on catch-up then sorry but we've all gone home so please don't call

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in, the lines are closed! Are you hungry? Starving, I have

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been operating Are you hungry? Starving, I have

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in the morning, bring it on. Right, let's cook and first

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in the kitchen this What do we have? John Dory, we will

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make a salad with asparagus, Orange, chiili and seasoning. We will have

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some Verjus, the pressing of the green grape. It is an acidic

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condiments, it is really good and goes with the dressing. Dear John

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mustered and coriander and mint. You will fillet to the John Dory? Yes,

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but if you could segment and zesty orange? You do not see John Dory in

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the supermarket every day? Know, and if you see it as a fishmonger, buy

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eight, it is fabulous. You don't see it that often. It is sustainable but

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it is not targeted, they don't go out to catch these much, they get

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caught with the other fish. It is probably one of the most difficult

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to fillet, if I am honest, I have done it a few times. I am not as

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skilful with Noel as the knife. I would be all over that! Give me in

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now! He is getting excited! If you are not confident, as the fishmonger

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to have a go. The advice if I am thinking that I have not seen John

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Dory anywhere, what else could I use? Dream would work well,

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mackerel. -- bream would work well. It is not so good with whitefish,

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but hateful. This looks like a whitefish to me. It is a very unique

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and pretty fish, as you can see. It is a stunner! Could you make a stock

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with that? You could, but you would need to roast the bones first, it is

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a little bit greasy. If you just boiled or simmered the bones, the

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Greece would come through, if you roast it into renders of the grease

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and you will be left with something much more tasty. I am trimming the

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belly to make it all equal and the same size, to cook evenly. This will

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be a Nathan portion. That is huge! I would do that macro I would do four,

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you are doing two. That is why you are six foot five and I am five that

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can! How long do you need to cook those for? Four to five minutes. You

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can cook it on one side, all the way through, or on both sides and turn

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it over. The reason I will cook it on one side is because it is much

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thicker and I want to protect the flesh. If you cook it for a long

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time it will dry out, I am using the skin for protection. I understand,

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OK. Then I will wash my hands. Under the grill. One of the great things

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about seafood is that it cooks so quickly. It is the ultimate

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convenience food. If you can get a good seafood, you can cook fish much

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more quickly than a microwave meal or something. It is very, very

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quick. Lots of people are afraid of cooking seafood, they do not know

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how long, whether it is cooked or not, but you will help people? You

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can buy my book, it is available! But I will give you a little tip,

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get everything prepared before you start cooking, don't do everything

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we have just done and then put it under, but we have only eight or

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nine minutes. But if you are right home, get the salad and dressing

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ready, no stress in the kitchen, then once you have got it ready

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almost to the point of serving, just go for it and put the fish under. It

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takes the pressure. Noel, do you cook a lot of fish? I do not cook, I

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am busy operating all the time. I have about zero time to cook, but I

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totally agree with him, six or seven minutes on a fish is much better

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than a microwave meal, no question. You have a new look out, tell me? I

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wanted to write a book about everyday seafood, trying to give

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people confidence to have a go at home. Not so much a look for chefs,

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it is for people to have a go at home, it covers the myths and all

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the things that people think are challenging. Taking the drama out of

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it, taking people feel at home with fish. How come you are not scraping

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your off with that? -- scraping your hand off? That is highly skilled.

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Normally I like to use a guard. You have to keep you had nice and flat.

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You can eat these raw. If you slice it fillet and, you can eat it raw

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with the dressing. There is the dressing. We have a couple of

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minutes left. I will take off this onion. I am going to hire both of

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you straightaway, you are handy with those nights! I was watching your

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show the other day... I need to be a bit more delicate... My stuff is

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already dead! A little bit of oil to go in there. We will address that.

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If you are not sure about the raw onion flavour, that the onions in

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the dressing five or six minutes before you do everything else and it

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takes the harshness away. Nice tip! If you would like to put a question

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to any of us today, call us on 03301231410.

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If you are watching on catch up, please don't phone in, the lines are

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closed. This is like one of my nemesis,

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segmenting oranges! I was just testing! I have a chilli, if you

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would like to slice that finally? I have taken a view of the seeds out

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but I quite like the seeds in, I am cooking for others who might not

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like it so I am taking them out. Half a chilli, half a red onion, six

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spears of asparagus. Is this a good starter for somebody not so

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confident about cooking fish? It is perfect for that, where you are not

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too sure and you want to have a go. There are lots of penchee flavours.

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It will help you out if you are not quite sure. Even I can do it? Even

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you! Just a bit of time, that is all. A little tip, when you are

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cooking fish... It is that thing, how do you know it is done? The edge

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will always be done first. That edge is firm. The thickest part, you want

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to prod that. If it is a bit under, don't worry, this tray is so hot

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that the residual heat will continue cooking. Squeegee means it needs

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more time? If it is squishy? Squishy with a little give, if that makes

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sense. That is the challenge that people face, knowing when it is

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cooked. I am not doing a very good job with

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these. There is a little bit of flavour on that trade, don't lose

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the flavour. That is a good tip. Instant fish stock. I will put a few

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oranges in, I need a few pretty ones for presentation. That will be

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fine...! Excuse me, I will use my hands, that is a much better way,

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just get your hands in. Lovely and vibrant, lots of herbs, lovely

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flavours, perfect for springtime. Asparagus is great at the moment.

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Delicious, the fish looks fantastic. When the white starts seeping out,

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it is overcooked? You do not want to see that. You have not got any. That

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is the protein coming together and all the cooking. I will put a few

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little bits on top and some lovely orange segments, he's a fully

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prepared by Lorraine! Fantastic. -- beautifully prepared.

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prepared by Lorraine! Fantastic. -- As you can see, I am not shy on

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portions. If you are at home, you do not want a little restaurant

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abortion, you want a proper portion. That looks awesome. This is grilled

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John Dory with asparagus, orange and chervil salad. Oh, yes. This will

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feed you up, Knowle, look what I made! Can I actually eat it? What a

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great show this is! Am I the first one that can have a go? We will all

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watch you eat! This is amazing, look at this. You know it is perfectly

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cooked. This is tiny. Oh, I would eat all of this! Go away, please

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acclamation Mark Howard some bad, fantastic explanation delicious food

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deserves delicious wine, fantastic explanation delicious food

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see what Susie Barrie has found in historic Hertfordshire.

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I am on St Albans, home to this ancient Roman theatre. The Romans

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had a very famous saying which translates as I came, I

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had a very famous saying which conquered. But my job is more about

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had a very famous saying which vino, vino, vino, so I will conquer

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the high street and find some great wines!

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The flavours in Mason 's John Dory salad are quite unique, and you can

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The flavours in Mason 's John Dory go one of two very different ways

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when it comes to choosing a wine. The first is to pick an elegant,

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when it comes to choosing a wine. bone dry Sauvignon like this, which

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is fleshing but understated, which allows the bright flavours of the

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dish to take centre stage -- which is refreshing. The other option

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to match the intensity of the ingredients, which is what I have

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done with this fantastic Riesling from the San Antonio Valley. It is a

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stone's throw away from the Pacific ocean and its cooling influence

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allows vibrant white wines with incredible freshness and

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concentration to be made. Oh, it smells like roasted lines and

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tropical fruit. -- roasted limes. I love the way it interacts with the

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dish. The combination of orange, red onion and coriander is surprisingly

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perfumed, so the exotic character of this wine is ideal. There is a touch

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of sweetness which offsets the heat of the chilli and the zesty acidity

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is wonderful with the John Dory and the asparagus. So you have a

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top-notch tipples for your to reflect Daesh!

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Cheers! What do we think about the wine, a pretty good match? Great

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dish, great wine. I love Riesling, it works really well with the chilli

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and the orange. There will be no work for me this morning explanation

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mark this is awesome, thank you so much. Michael, there is meat on the

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menu and next? A lovely fillet of beef with a puree of wild garlic,

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which is bang in season, we will grill asparagus, so a slightly

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different way of cooking, then a fricassee of wild mushrooms with a

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tarragon and grain mustard element. I love the way you say fricassee!

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Just dropping it into everyday conversation! Don't forget, you can

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as any other is a question on this number, 03301231410. -- any of us.

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We need all your calls by 11 o'clock. Or you can tweet your

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questions using the hashtag #saturdaykitchen.

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Time to catch up with Rick Stein in Albania with his son, before taking

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him to lunch he is treating him to a short history lesson.

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So this is Skanderbeg's castle and he was really considered to be

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Well, no, but I think cooking's really, you know...

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I'm sorry, but cooking and history always go hand in hand,

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you know, like cod and salt and all that sort of thing.

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Anyway, Skanderbeg thought, "I'm not putting up with the Turks."

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I think he fought something like 14 major battles and kicked

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Anyway, one of his last battles against the Turks, he won it,

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but about ten or a dozen of his noblemen, including his

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nephew, were captured by the Turks and taken off to Istanbul,

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and he pleaded for their lives, but to no avail.

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And here's the interesting bit, because the Turks flayed them

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all alive - it took 15 days - and then they cut up their bodies

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Sadly, it's the little things that finish you off.

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He, Skanderbeg, died of malaria

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Sort of slightly reminds of me tales you used to tell me as a child

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when you used to promise a Sunday lunch, but we'd end up traipsing

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That day we travelled south to the port of Vlore.

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Conveniently, there was a cross in the sky marking the border

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between the Adriatic Sea and the clear, deep Ionian Sea,

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which goes all the way down the west coast of Greece.

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Blerina, our interpreter, was brought up here,

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and it was good to hear her earliest memories about food.'

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When we used to go to the seaside, walking always because there were no

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cars, very few cars, and we used to get very tired

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until we arrived at the seaside, we had, in a newspaper, bread,

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We kept that all in our hands and one bite here, one bite

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here and we were very happy and everybody could tell that

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you were eating because it would smell, the tomatoes

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and the cucumbers would smell metres and metres away from you,

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and if somebody didn't have that with them,

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..when you say the bites, cos I notice Albanians

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Yeah, we eat the whole cucumber because such a flavour in it.

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It is that you know that it's summer.

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The tomatoes that were in season, they would smell wonderful

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with the cucumbers and the cheese and the wholewheat bread.

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You couldn't ask for more and the memories come

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Being so close to the sea, Jack and I decided that we really

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At the hotel where we were staying, I said to the chef, Aldo, "Look,

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just cook me your favourite seafood dish, "the one that

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goes down really well with the customers."

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Well, no surprise, it had to have an Italian influence -

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he trained in Florence, after all - and it turned out to be

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a mixture of seafood - mussels, clams, squid,

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fresh prawns cooked in olive oil, parsley, a little bit

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of chilli there, white wine, tomatoes and stock.

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You know, this is how I think people like their seafood.

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The Italians call it frutti di mare con spaghetti.

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Just saying that makes my mouth water.

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It cooks in no time and it's a great restaurant dish because it can be

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on the table in less than ten minutes and what else

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would you want sitting right next to the sea?

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Well, I like the way that he was using the prawn head

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stock and the fish stock to flavour it.

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Yeah, I've never seen that done before.

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I mean, the rest of it was fairly sort of

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Try it, though. He's got it.

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I mean, God, that is really good and, I mean, he's using,

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I mean, I love these local gambas, don't you?

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I mean, what's good, it's Italian, but they're using all local,

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And to think only 20 years ago, they weren't even eating any fish

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and prawns weren't...didn't even know you could eat them and now...

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It's extraordinary, but, you know, human beings,

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I remember somebody telling me that, in the Irish potato famine,

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they never thought to eat limpets or things like that

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from the sea because we're all like that, we're all very

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I think in archaeological digs, if you find limpet shells

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being eaten, it tends to suggest they're not doing particularly well,

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cos they're the last thing they'll eat, you know?

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Well, you know that at Redlands, our old house, there was a midden

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The linguine looked delicious and it has given me the perfect opportunity

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to share my favourite simple sauce recipe to serve with linguine.

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Prawns, muscles and chorizo. I'm going to show you it now and have a

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chat with Noel at the same time. I hope there is a fricassee coming! I

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will drop it into everyday conversation! Yes, your pussy cat

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has a fricassee of... I'm conversation! Yes, your pussy cat

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what the fricassee is... It is in there somewhere! Thank you for

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cooking for me while chatting, this is a great show. You have some great

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things on at the moment. I am exhausted all the time. Tell us

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about dog fest. I wanted to talk about love, why people have

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companion animals in their homes. Dog fest is a big celebration. We

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have that coming up in June. The last two weekends in June, we are up

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in Cheshire. And the last weekend at great Windsor Park, it would be a

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lot of fun. I love the dog walk, when you walk up the hill and a

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fricassee dogs follow you up the hill! You look back and there are

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5000 fricassees wagging their tails on their way up, it is awesome. The

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smell, the aroma of the entire on their way up, it is awesome. The

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occasion is amazing! It sounds perfect. The best dog day out ever.

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We do a thing called Supervet perfect. The best dog day out ever.

:26:26.:26:31.

We are doing it at the London pet show on me the seventh. -- on May

:26:32.:26:40.

7th. I might bring you a long to add an extra fricassee. You said you

:26:41.:26:48.

don't cook, so what do you eat? Are used to when I was a student,

:26:49.:26:51.

although I still live like a student. I have a very nice man who

:26:52.:26:57.

puts food in my fridge and I say, thank you very much! I am very

:26:58.:27:02.

lucky. He is lovely, thank you for keeping me alive... No, honestly, I

:27:03.:27:08.

try and eat well. My ankle is wrecked because I go running at

:27:09.:27:13.

midnight. Usually at the end of a day operating. I don't have time to

:27:14.:27:19.

cook. How did you find your passion for animals? I watch your show and

:27:20.:27:23.

it is really hard not to cry so many times. Not just your affinity with

:27:24.:27:28.

the animals, it is also how much empathy and compassion you have with

:27:29.:27:35.

the owners. I always call them families, mum and dad, because I

:27:36.:27:38.

don't believe in ownership of love, I think it is shared. Compassion is

:27:39.:27:45.

incredibly important. Animals give us so much. My life purpose is to be

:27:46.:27:50.

here to remind people that animals give us so much... Not just loved,

:27:51.:27:54.

but the drugs and implants they have given us down the years. My dream is

:27:55.:27:58.

to reconvert human and animal medicine. The day before yesterday,

:27:59.:28:08.

I took the top of a dog's skull, then a new limb, last night a new

:28:09.:28:13.

elbow... None of those things are inhuman surgery. On June four, in

:28:14.:28:24.

Guildford, we have a concert. It is going to be amazing. A lot of indie

:28:25.:28:28.

rock bands, my favourite thing to do outside of work is music. Star

:28:29.:28:35.

sailor, Scouting for girls, reef. They are going to wear a T-shirt

:28:36.:28:40.

with pets, hugs and rock and roll. That will add a fricassee of

:28:41.:28:46.

excitement to the day! The concert is all about the concept that we

:28:47.:28:53.

share so much in common with animals, that we should develop

:28:54.:28:57.

medicines and drugs and implants at the same time. An example, bone

:28:58.:29:04.

cancer in dogs. 98% the same as bone cancer in humans. So why we don't

:29:05.:29:08.

study them at the same time, I don't know. I think it is convention for

:29:09.:29:13.

the last 250 years, and my job on planet Earth is to make people

:29:14.:29:18.

respect animals. To change government policy, because that is

:29:19.:29:22.

why they can't get them together? A lot is to do with things that have

:29:23.:29:26.

happened over the last 200 years, the precedent. But it does not make

:29:27.:29:31.

sense for me to replace a limb and then not share that immediately with

:29:32.:29:35.

other medicine. If you had the perfect dish, why would you not tell

:29:36.:29:39.

your fellow chef, this is amazing, and let him do it as well? My

:29:40.:29:44.

attitude would be, if we have a dog that has cancer and we can find a

:29:45.:29:49.

cure, why don't we do that in a human child at the same time? That

:29:50.:29:54.

would expedite everything. I am 48, I don't have that many years left on

:29:55.:29:59.

the earth, you know? I really don't! I could go tomorrow. What I am

:30:00.:30:08.

saying is it takes 7-9 years to get the whole cycle through, and I don't

:30:09.:30:12.

have many of those cycles left. If you want to develop a drug or an

:30:13.:30:16.

implant that will help your child or your dog, why don't we join forces

:30:17.:30:20.

and cure disease together? Disease in animals and humans is almost

:30:21.:30:26.

identical. That is the bottom line. One live, the rock concert, is all

:30:27.:30:31.

about that. If you love your child, your granny, your dog or your cat,

:30:32.:30:35.

which is pretty much everybody unless you are an axe wielding

:30:36.:30:39.

homicidal maniac, come to the one live concert and stand in a field

:30:40.:30:44.

and celebrate that. My one objective in life is to get Bon o from U2 to

:30:45.:30:56.

come and sing On e. The music translates into your soul. The

:30:57.:31:00.

importance of looking after each other. The world has gone mental.

:31:01.:31:05.

There are kids with no hope. They have no hope. It is my job to give

:31:06.:31:11.

them hope. I get letters from nine-year-old children. One came in

:31:12.:31:17.

two weeks ago, a little boy said, I came from the Manchester to see you

:31:18.:31:23.

at the dog fest, to see Supervet Live. We have that at the London pet

:31:24.:31:28.

show. He said, I couldn't see you because of all the ladies who were

:31:29.:31:31.

knitting newsletters! Which is great. -- knitting you sweaters. He

:31:32.:31:40.

said, when you look after the animals, you look after me. And that

:31:41.:31:45.

is the bottom line, when we look after the animals, we look after

:31:46.:31:49.

ourselves. You were also saying that people in your surgery, the people

:31:50.:31:54.

that you hire, you focus on their hearts, how big their hearts are.

:31:55.:31:59.

Obviously they are very intelligent. You have done your research! I have!

:32:00.:32:08.

We have a cancer and soft tissue hospital and also orthopaedic and

:32:09.:32:12.

surgery hospital. I have never hired anybody for the size of their brain,

:32:13.:32:17.

always the size of their heart. I know we are cooking a meal, but if I

:32:18.:32:21.

was sitting in a pub with someone, in a restaurant with someone, I

:32:22.:32:25.

would like to know they are nice person. And I don't think people

:32:26.:32:28.

care what you know unless they know that you actually care. I really

:32:29.:32:33.

don't. Medicine is in danger of losing its way, in danger of being

:32:34.:32:38.

corrupted by money, ego, power, glory. Ultimately whether you are

:32:39.:32:44.

sitting in a hospital in the NHS, whether you are sitting in a

:32:45.:32:47.

veterinary hospital, ultimately what do you really want? Somebody to hold

:32:48.:32:52.

your hand. Somebody to give you a hug. When I am in hospital in two

:32:53.:32:57.

weeks, I will fully expect that! Lots of hugs.

:32:58.:33:03.

It is so good to hear that, I want to learn more about it, but I have

:33:04.:33:11.

this dish you, prawns, mussels, rosemary, there will be some parsley

:33:12.:33:16.

on top. That is a little dish for you. It is my equivalent of a big

:33:17.:33:22.

hug. Please dip in. This is amazing. This is just great. . Too hot, I

:33:23.:33:30.

suppose? At is gorgeous! Obviously I will say that because I am on

:33:31.:33:35.

television with you, but it really is gorgeous, this is the best

:33:36.:33:39.

Saturday morning I think I have ever had! You are such a charmer!

:33:40.:33:42.

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

:33:43.:33:46.

It could be his food heaven, Irish stew.

:33:47.:33:48.

The lamb is seared then I'll add bacon, spring onions,

:33:49.:33:50.

garlic, butternut squash, sweet potato and sage.

:33:51.:33:52.

It's covered in beef stock and port with a little mustard,

:33:53.:33:55.

Worcestershire sauce and a few sun dried tomatoes.

:33:56.:33:56.

It's cooked gently and served with herby dumplings.

:33:57.:34:02.

Or it could be his food hell, a big creamy dessert and I've chosen

:34:03.:34:05.

The base is made from crushed digestive biscuits and brown sugar.

:34:06.:34:10.

The filling is a luxurious mixture of cream cheese and double cream

:34:11.:34:14.

with plenty of vanilla and a touch of lemon zest.

:34:15.:34:18.

It's served with rum roasted figs and pears with toasted

:34:19.:34:20.

It might sound nice, but not my mum's Irish stew! I expect they high

:34:21.:34:33.

bar to be set! As usual, it's down to the guests

:34:34.:34:35.

in the studio and a few of our viewers to decide,

:34:36.:34:39.

and you can see the result Right, let's hit the road with Si

:34:40.:34:41.

and Dave, the Hairy Bikers. They're making their way

:34:42.:34:46.

across Finland today and heading There are hundreds of islands

:34:47.:34:48.

apparently but luckily It's an infinite landscape

:34:49.:34:51.

of islands, you know, 'And Jurmo is one of those islands,

:34:52.:35:17.

and our final port of call.' 'This area's off the radar for most

:35:18.:35:22.

British travellers.' 'But it 'We're so far west, we're almost

:35:23.:35:25.

in Swedish waters.' All those islands, they just go on and on,

:35:26.:35:36.

as far as the eye can see. 'Out of 300 habitable islands,

:35:37.:35:39.

only around 80 have houses on them.' And there are another 6,000

:35:40.:35:45.

skerries, or small rocky islands. The hardy people out here really

:35:46.:35:52.

have to rely on the produce of the land and the

:35:53.:35:55.

harvest from the sea. Where would you go for your

:35:56.:35:58.

pint of milk, though? It's not a problem, it's a challenge

:35:59.:36:00.

waiting for a solution. 'We're here to meet a local legend

:36:01.:36:13.

who knows this archipelago 'like the back of his hand.' 'Yes,

:36:14.:36:16.

we've landed ourselves a sixth-generation fisherman 'who's

:36:17.:36:18.

going to give us a taste of life as an islander.' 'Kaj Lundberg's

:36:19.:36:21.

as tough and as Finnish as they come, living

:36:22.:36:23.

and working in this remote, This is it, Kingy, we will catch

:36:24.:36:28.

fish today, especially as it's Jump in the boat and

:36:29.:36:34.

we are going fishing. That's it, Kingy, I think we've

:36:35.:36:37.

left civilisation behind. I mean, this really

:36:38.:36:43.

is the wilderness, isn't it? Other than the odd, isolated

:36:44.:36:45.

log cabin, that's it! They do say that Kaj is one

:36:46.:36:49.

of the few people who knows every single island around here.'

:36:50.:37:00.

'And where the fish hang out.' This a very good place

:37:01.:37:02.

because they are coming Kaj's a dab hand

:37:03.:37:04.

at gutting the fish. It's not long before

:37:05.:37:44.

it's safely stored in the ice box for Ron -

:37:45.:37:47.

'"Later, Ron"! Well, we've got one

:37:48.:37:48.

fish and no loaves. We're not going to be feeding many

:37:49.:37:53.

people with that, mate. we'll have to nip down to the shops

:37:54.:37:56.

for our fish supper. Because we're going to knock up

:37:57.:38:00.

a classic salmon dish 'So we'll help in another

:38:01.:38:07.

way.' We're going to cook It's sticky, it's lovely,

:38:08.:38:16.

it's yummy and it lasts for a week. And, we're going to

:38:17.:38:21.

do planked salmon. Blazing salmon they call

:38:22.:38:25.

it in these parts. First off, we're making

:38:26.:38:27.

bread like this. You need to make the starter,

:38:28.:38:29.

or the ferment, or the biga. Well, it's basically the bit that

:38:30.:38:32.

kick-starts life into your loaf. I'm going to put that beer

:38:33.:38:35.

on the fire because it needs You know when the fat

:38:36.:38:42.

bloke's on the ballroom We haven't got a ballroom,

:38:43.:38:45.

but we've got one sweaty fella. So, we'll add about 20 to 25

:38:46.:38:54.

grams of yeast. Now, in about 10 minutes,

:38:55.:38:59.

that will start to froth. And then we will know

:39:00.:39:06.

that the yeast is working. 'Into this heady mixture 'go

:39:07.:39:21.

a couple of tablespoons of plain yoghurt, and rye flour.'

:39:22.:39:24.

Here comes the good bit. That, you leave in a draught-free

:39:25.:39:26.

place for about 24 hours. But, in Hairy Biker land,

:39:27.:39:29.

it passes in the blink You have something that looks

:39:30.:39:35.

like a wholly inedible mess. To this, we add two tablespoons

:39:36.:39:40.

of olive oil. To transform the inedible

:39:41.:39:47.

into the incredible, bung in caraway seeds,

:39:48.:39:50.

and some black treacle. Then, get stuck in and knead

:39:51.:39:53.

the dough for 10 minutes. Then, cover it, prove it, shape it,

:39:54.:40:04.

and stick it in an oven So, just sling it in,

:40:05.:40:07.

and hope for the best Now, we're cooking this salmon a way

:40:08.:40:18.

we've never cooked fish before. That's on a cedar wood plank

:40:19.:40:27.

in front of a fire. We have two boards which have been

:40:28.:40:30.

soaking in the lake. Now, Heiki from the sauna

:40:31.:40:38.

made us these boards. He also made us these

:40:39.:40:40.

lovely little wooden pegs. What we do is, we get the fish,

:40:41.:40:48.

peg it to the board, put it vertically

:40:49.:40:53.

in front of the fire. In about half an hour,

:40:54.:40:55.

it smokes and cooks slowly. And, allegedly, it's probably

:40:56.:40:58.

the finest salmon in the world! I mean, don't pin your children

:40:59.:41:03.

to a board and roast them. But, you know, in terms of camp fire

:41:04.:41:08.

fun, it's brilliant. And I've got a funny

:41:09.:41:26.

feeling this could be one of the nicest things

:41:27.:41:29.

we've ever tasted. Wood-fired rye bread by the Baltic

:41:30.:41:30.

Sea. Finnish salmon, planked up,

:41:31.:41:43.

cooking slowly. But, there's one vital ingredient

:41:44.:41:46.

missing from our final The boat house is painted

:41:47.:41:54.

and our blazing salmon and rye I love it when a plan

:41:55.:42:13.

comes together, dude. And these guys have earned a

:42:14.:42:19.

proper dinner. Tasty, simple,

:42:20.:42:27.

generous cuisine. Yeah, and fresh, it doesn't get

:42:28.:42:30.

any better, does it? Thank you, boys, and,

:42:31.:42:34.

you can expect more fun like that when Si and Dave host

:42:35.:42:43.

Saturday Kitchen Still to come this morning,

:42:44.:42:44.

James Martin is sharing more He's making his own marshmallow

:42:45.:42:48.

to go with a silky smooth, and very Egg puns are a fixture of this show

:42:49.:42:54.

for the time being so here goes! With two such eggs-ellent chefs

:42:55.:43:01.

in the studio there can be no eggs-cuses when they go head to head

:43:02.:43:05.

in the Saturday Kitchen Can Michael whisk his way

:43:06.:43:08.

to the centre of the board or will Nathan be able to beat

:43:09.:43:13.

Theo Randall's incredible world You can see what happens,

:43:14.:43:17.

live, a little later on. And will Noel be facing food heaven,

:43:18.:43:26.

Irish stew and dumplings? Or food hell, a rich and creamy

:43:27.:43:29.

cheesecake with rum soaked fruits? You can see what he ends up

:43:30.:43:33.

with at the end of the show. Let's carry on cooking with the

:43:34.:43:44.

wonderful Michael Caines. What are we making? A lovely beef fill it

:43:45.:43:50.

which I am going to pan roast, and the fricassee. Wild mushrooms, the

:43:51.:43:57.

diced tomato concass, some tarragon, some butter, some mustard and for

:43:58.:44:04.

the puree, some wild garlic which is in season, a few shallots. And some

:44:05.:44:13.

butter. Tarragon and chervil. I will start with the puree and I will look

:44:14.:44:19.

to get the beef in the pan, cooking with a bit of seasoning. I can wash

:44:20.:44:25.

my hands. I don't see wild garlic in the shops everyday. Do I have to go

:44:26.:44:31.

to a farmers market? You can forage for it. It grows in specific places

:44:32.:44:36.

if you know where to look. It grows in damp forest areas, which is

:44:37.:44:41.

important to recognise. You can't just grow it anywhere, it is very

:44:42.:44:46.

particular. It doesn't have a super strong spell. -- super strong smell.

:44:47.:44:54.

A different plant to the garlic clove. It grows above, whereas the

:44:55.:45:03.

bulbous element of garlic grows as a clump, like shallots. But it is from

:45:04.:45:12.

the same family? It is. I have some shallots and some butter in this

:45:13.:45:19.

pan. A little bit of garlic. The good thing about this, it can be

:45:20.:45:24.

kept in the fridge and you can reheat it for three days. A little

:45:25.:45:33.

bit of salt and pepper. Sweat the shallots down. A bit of herb. The

:45:34.:45:40.

wild garlic itself. Just take away these little tips. You can eat it

:45:41.:45:50.

raw, on the salad? You can. Like spinach, great on a stir-fry,

:45:51.:45:54.

brilliant on a salad. I am going to chop that up. This is purely to make

:45:55.:46:01.

this lovely puree. Could you recommend anything in its place if

:46:02.:46:04.

you can't forage it or find it anywhere? To make the dish at home?

:46:05.:46:11.

Watercress is really nice. A similar method, you would get a lovely,

:46:12.:46:16.

peppery puree. I have some asparagus. Nathan made a nice salad.

:46:17.:46:26.

I am going to roll it in oil and cut the tips. Put it on the grill and

:46:27.:46:31.

let it cook. This time of year, the asparagus comes in quite thick, more

:46:32.:46:40.

chunky, and that is nice too. We just learned how the fish was

:46:41.:46:43.

cooked, can we apply something similar to the steak seasoning?

:46:44.:46:57.

cooked, can we apply something similar to the steak It is a bit

:46:58.:46:59.

medium rare, it will be warm to the touch. A bit of caramelised Asian. I

:47:00.:47:07.

am using butter because it burns at a lower temperature than oil. -- a

:47:08.:47:15.

bit of caramelising. Turn the temperature down before we add some

:47:16.:47:22.

lovely double cream. You have some really exciting projects going on at

:47:23.:47:27.

the moment. I have left after 21 years. It is like having an affair

:47:28.:47:37.

with Gidleigh Park... When I asked it to marry me, unfortunately it

:47:38.:47:42.

said no. I moved on and bought my own country house hotel, 21

:47:43.:47:47.

bedrooms. You build your own country house hotel? Yes, East Devon, just

:47:48.:47:55.

bordering Exmouth. Absolutely fantastic. Beautiful. 28 acres on

:47:56.:48:03.

the estuary, we are going to put in a vineyard, it

:48:04.:48:06.

the estuary, we are going to put in stunning. When is it going to open?

:48:07.:48:16.

February 2010... In that time, I have a lot to do. I have a place

:48:17.:48:21.

opening in Wales, and one in have a lot to do. I have a place

:48:22.:48:30.

Devon. So you are going for it? Like Nathan, we have a place

:48:31.:48:35.

Devon. So you are going for it? Like September. It is good out there. --

:48:36.:48:53.

the Burj al-Arabi in Dubai. Half of that in there, the shallots with a

:48:54.:49:03.

bit of seasoning. The beef is cooking beautifully, add

:49:04.:49:06.

bit of seasoning. The beef is mushrooms. The fricassee making the

:49:07.:49:12.

source in the pan. It means, to make the sauce in the pan? Yes, from all

:49:13.:49:23.

the juices. You have morels...? They are in season. And lovely mushrooms.

:49:24.:49:32.

It is a great season for food. Absolutely fantastic, this time of

:49:33.:49:39.

year. A bit of chopped tarragon. A bit of concass, good. Some Madeira,

:49:40.:49:46.

a tawny flavour which goes really well with the mushrooms. The beef, I

:49:47.:49:52.

am just going to cut down the heat and leave it cooking in the pan.

:49:53.:49:55.

Then I will take and leave it cooking in the pan.

:49:56.:50:02.

This puree goes into a blender. There is one ready. Keeping it

:50:03.:50:10.

suspended in the hot water. A couple of minutes left. In goes the chicken

:50:11.:50:17.

stock, or you can use a light beef stock. We are going to finish with a

:50:18.:50:25.

bit of butter. Grain mustard. And you have done a nice tomato concass.

:50:26.:50:30.

It is basically getting you have done a nice tomato concass.

:50:31.:50:36.

flesh and then dicing it. Let's turn off the heat. We are going to finish

:50:37.:50:45.

with the butter, whisk it in. To finish the source. To make it shiny.

:50:46.:50:57.

Absolutely. I like caramelising... But the chopped tarragon in the

:50:58.:51:05.

source, that will finish it nicely. Garlic leaves. Just a couple, to use

:51:06.:51:13.

as garnish. I will come back to the sauce shortly. We call this bottle

:51:14.:51:23.

art. Show us your painting? Squeeze us the air -- out the air. It takes

:51:24.:51:31.

years to make surgeons as efficient as you are! I am pretty handy. Give

:51:32.:51:41.

me a surgeon's tool to operate on animals, it probably wouldn't be as

:51:42.:51:47.

good. Incredible. We are going to use all of the beef, we will cut it

:51:48.:51:51.

lengthways. Medium rare, it's lovely. I like it like that. We

:51:52.:52:01.

won't trim it too much. And this lovely fricassee. We will take the

:52:02.:52:10.

mushrooms. Fricassee will be trending! It will be. I've got the

:52:11.:52:21.

leaves. The sauce is really quite nice, the tarragon does

:52:22.:52:25.

exceptionally well. The asparagus tips don't take long to cook. So

:52:26.:52:33.

beautiful and so quick. There we have it. What is the dish called?

:52:34.:52:43.

Beef fillet, lovely garlic puree, a fricassee of wild mushrooms...

:52:44.:52:47.

Fantastic. Another dish to try. Your lucky day.

:52:48.:53:02.

Fantastic. Put it right here. It's a work of art, I almost feel bad

:53:03.:53:06.

disturbing it. It is like a painting. It is all about flavour.

:53:07.:53:14.

Knife and fork. I love these mushrooms. My favourite, the morel

:53:15.:53:21.

mushrooms. They have a slight smokiness. And the Madeira.

:53:22.:53:29.

Honestly, can you come and train a few of my surgeons? That was the

:53:30.:53:33.

most efficient, time effective procedure I have ever seen! It

:53:34.:53:39.

happens in real time. He is good. Back to St Albans to see if Susie

:53:40.:53:45.

has some tasty wine to go with Michael's beautiful beef.

:53:46.:54:03.

Michael's beef fillet dish is wine friendly and if you are looking for

:54:04.:54:12.

a value option, this Cabernet Sauvignon from France with a

:54:13.:54:18.

gentleness of tannin is ideal. But I want something with a bit more

:54:19.:54:22.

complexity, to pick up on the wild garlic and mushrooms in Michael's

:54:23.:54:27.

recipe. The standout wide when I tried this dish was without doubt

:54:28.:54:31.

the smooth and sophisticated Chianti from Italy. It is made by the

:54:32.:54:40.

brilliant consultant winemaker Alberto Antonini, on his family

:54:41.:54:44.

property in Tuscany, and it shows his flair for combining tradition

:54:45.:54:49.

with the best of modern techniques. That smells so inviting!

:54:50.:54:56.

And even as you raise the glass to your mouth, you can tell this wine

:54:57.:55:02.

is going to be delicious with Michael's dish. The rich cherry

:55:03.:55:07.

fruit Allen says the meatiness of the beef perfectly. But it is the

:55:08.:55:16.

fragrant herbs that tie in so well with the garlic puree, the asparagus

:55:17.:55:22.

and the tarragon scented mushrooms. Michael, a taste of Tuscany for your

:55:23.:55:24.

beautiful beef. Cheers. Now let's get a taste of... Sorry, I

:55:25.:55:36.

am getting ahead of myself. This is lovely wine. It is the wine! It is

:55:37.:55:46.

very tannic. It will go well with the beef. I can't drink too much

:55:47.:55:52.

because I need to work later today, but a mouthful was absolutely

:55:53.:55:58.

special. It really was. Really nice. Not bad for fricassee. It's all over

:55:59.:56:06.

the place. Now, a taste of Britain from Brian Turner and Janet Street

:56:07.:56:10.

Porter, from Gloucestershire, heading into the woods to meet up

:56:11.:56:16.

with a barefoot forager. No, you did not mishear me!

:56:17.:56:25.

Along with its beautiful rolling hills and lush green countryside,

:56:26.:56:31.

Gloucestershire is blessed to have thousands of acres of natural wood

:56:32.:56:36.

land. I have been told that when it comes to sampling a taste of this

:56:37.:56:40.

region, if we go down to the woods today, we are sure of a big

:56:41.:56:49.

surprise. According to professional forager Rupert, a huge variety of

:56:50.:56:53.

organic ingredients can be found in these woods. The best part is they

:56:54.:56:58.

are all free and Rupert has invited us to join him on his latest

:56:59.:57:00.

foraging expedition. We can all climb trees. It is not a

:57:01.:57:22.

special skill. It is like riding a motorcycle or flying a helicopter.

:57:23.:57:26.

You have to know some basics. There are plants that can kill you easily.

:57:27.:57:33.

Rupert has discovered an amazing variety of edible ingredients.

:57:34.:57:38.

Including many species of woodland mushrooms. But be warned, they

:57:39.:57:41.

should I am familiar with the mushroom, it

:57:42.:57:41.

is like a friend of mine. Here we are, here's a beech tree,

:57:42.:58:23.

now the thing about beech trees is that you can get some therapy

:58:24.:58:26.

from it, free therapy. Each tree has its own power

:58:27.:58:29.

to transform a negative emotion. Now the negative emotion

:58:30.:58:31.

the beech tree can transform I'm not, I'm looking

:58:32.:58:34.

at the beech tree. Let's give this tree

:58:35.:58:40.

a hug and get rid of that But, Rupert, I'm not

:58:41.:58:42.

a touchy-feely person. This will cure that,

:58:43.:58:49.

your touchy-feely emotion. So we just, seriously,

:58:50.:58:50.

just hold this? Yes, hold it, feel it,

:58:51.:58:55.

put your heart to it. Just become at one with the tree,

:58:56.:58:57.

let the tree influence you a bit. We'll all do this

:58:58.:59:00.

together, Janet. Your aversion to hugging this tree

:59:01.:59:02.

shows you how powerful Deep down inside there's a great

:59:03.:59:08.

tree hugger inside you. Now if you just hug it,

:59:09.:59:11.

you don't fight it. You'll find that you have a deep

:59:12.:59:16.

sense of peace and acceptance Well, Rupert's foraged ingredients

:59:17.:59:19.

have given me an idea for a mushroom So what have you

:59:20.:59:36.

foraged for us here? Well, that's just it,

:59:37.:59:40.

not everybody can go foraging, so I've got some wonderful

:59:41.:59:42.

local field mushrooms. I'm going to stuff these

:59:43.:59:46.

and I've got some local So we'll just trim

:59:47.:59:48.

those and put those Turn them down and cook them

:59:49.:59:53.

for about 20 minutes on a slow heat. So they're on the go,

:59:54.:00:00.

these have been cooked OK, so we're going to stuff them,

:00:01.:00:04.

quite a loose stuffing. I've got some

:00:05.:00:11.

breadcrumbs. This is a dish that has got

:00:12.:00:13.

bags of garlic in it. Lots of colour.

:00:14.:00:19.

Salt and pepper. Yeah.

:00:20.:00:23.

And then... ..this Hampton Blue,

:00:24.:00:26.

from Minchinhampton... If you keep it in the fridge

:00:27.:00:29.

for a long time, you can But, in your back garden,

:00:30.:00:39.

in weather like this, No, it's very squishy, isn't it?

:00:40.:00:42.

So, yeah, so just... we'll use its squishiness just

:00:43.:00:45.

to pull it all together. And I brush these with quite

:00:46.:00:56.

a bit of butter now. Now remember that they're cooked,

:00:57.:01:01.

so that's not a problem. We just want them to settle a bit

:01:02.:01:08.

now, and leave a bit of that mixture on top and,

:01:09.:01:11.

hopefully, the breadcrumbs We're not going to get it

:01:12.:01:14.

out of a jar like I do. Buy the mayonnaise, pass it off

:01:15.:01:27.

as if you made it and stick Do you know, sometimes there's

:01:28.:01:30.

nothing wrong with that. So there's the Dijon

:01:31.:01:34.

mustard. Is that all olive oil

:01:35.:01:35.

you're putting in? Yeah, in lots of these sauces

:01:36.:01:45.

I don't think you want too much olive oil in there,

:01:46.:01:48.

cos it's too strong. But this kind of sauce,

:01:49.:01:50.

it is meant to have So now I'm going to put a little bit

:01:51.:01:52.

of this smoked paprika You have a taste and

:01:53.:01:56.

tell me what you think. We haven't really seasoned it,

:01:57.:02:12.

but, at least, see where we're at. It's quite powerful,

:02:13.:02:15.

isn't it, eh? So all I'm doing now is just

:02:16.:02:17.

browning those crumbs, just to give That just makes it look that little

:02:18.:02:28.

bit more attractive. All we need to do now

:02:29.:02:36.

is just quickly put, about the shape of the three that

:02:37.:02:41.

actually works well. And all we do now is

:02:42.:02:50.

just take our sauce. That looks a lot better

:02:51.:02:53.

than I thought it would look. Field mushrooms stuffed

:02:54.:03:00.

with Hampton Blue cheese Cooking the mushrooms

:03:01.:03:03.

slowly concentrates Wouldn't be eating this

:03:04.:03:18.

aioli on a date night. Thank you. I never thought I would

:03:19.:03:43.

see Janet Street Porter hugging a tree. Your new place is opening

:03:44.:03:53.

in... 2017! Not 2010! We will answer some of your foody questions and you

:03:54.:03:59.

can decide what Noel will be eating at the end of the show. Tony from

:04:00.:04:05.

Dorset, what is your question? I would like a good recipe for cooking

:04:06.:04:19.

ling. It is part of the Quad family, part of the conger eel family. It

:04:20.:04:25.

has a real meatiness to it. -- theo d family. I would go for a curry

:04:26.:04:36.

sauce and in the last five or six minutes, so size... Two centimetres

:04:37.:04:40.

by two centimetre chunks of the ling and it would be lovely. Heaven or

:04:41.:04:51.

hell? Hell, I think! Come on! Not fair, Neil! A couple of tweets.

:04:52.:05:00.

James says to Nathan, I have just been bought a sausage maker for my

:05:01.:05:05.

birthday, great birthday gift, can you recommend any flavours, pork or

:05:06.:05:16.

Julie! -- chilli? I love Cornish hawks pudding, which is a

:05:17.:05:20.

combination of pork, spices, clotted cream. You poach it like you would

:05:21.:05:28.

with lack pudding. They knew cool it and you can eat it hot or cold.

:05:29.:05:35.

Something like sage and onion. -- then you cool it. A classic. I want

:05:36.:05:46.

to adopt you both and keep you in a kennel! You could feed me everyday!

:05:47.:05:51.

Sam says, what is the best way to cook a beef brisket? It is a good

:05:52.:06:04.

cup, seal it off and slow braise it. Perhaps some shallots, button

:06:05.:06:09.

mushrooms, some red wine, you could also put some port in there. Beef

:06:10.:06:16.

stock, a bit of flour, mix it with some stock and put it into to

:06:17.:06:21.

thicken it, and let it cook really slowly. Then remove it, reduce the

:06:22.:06:25.

source and put it back in. Just delicious. Tasty. Back to the

:06:26.:06:32.

phones, Laura from Cambridge, what is your question? Hello, I have that

:06:33.:06:40.

breasts and I am looking for something warming because the

:06:41.:06:43.

weather has turned cold, for tomorrow, please. You could take the

:06:44.:06:54.

fricassee... The fricassee dude! You could do that, but I would roast the

:06:55.:07:00.

duck with a bit of honey and five spice at the end. Five spice is

:07:01.:07:06.

fantastic. The fricassee of mushroom as well. The other thing is to do

:07:07.:07:13.

Orange, which we had earlier. Duck and Orange goes really well. With

:07:14.:07:19.

the asparagus it would be delicious. Similar to what Nathan did, but with

:07:20.:07:27.

the duck meat. If it is for tomorrow, she will need you in her

:07:28.:07:33.

kitchen at 11! That might be tricky! Which dish would you like to see? I

:07:34.:07:43.

want heaven for that man! Thank you! Sasha from York? I have something

:07:44.:07:50.

that looks like an alien in my vegetable box and I have no idea

:07:51.:08:01.

what to do with it. With the coulrabi, slice it like I did with

:08:02.:08:08.

the ex-para goes, really thin. Equal quantities of wine, vinegar, sugar

:08:09.:08:11.

and water. -- with the Asp arrogance. Mix them together and you

:08:12.:08:19.

have a sweet and sour salad. It is beautiful. Nice and simple. Which

:08:20.:08:27.

dish, heaven or hell? Who doesn't like dessert? It has to be hell, I'm

:08:28.:08:35.

afraid. I am glad I don't have to make one today, Michael, will it be

:08:36.:08:44.

edible? I sincerely hope so. Don't put too many eggs in the pan? The

:08:45.:08:51.

pans looked very hot. We know the rules, the chefs can choose what

:08:52.:08:56.

they like... Make a basic three egg omelette. Let's put the clocks on

:08:57.:08:58.

the screen. Are you both ready? Three, two, one! Michael, where is

:08:59.:09:08.

Michael? Looking nice. A bit of brown butter.

:09:09.:09:41.

Looks questionable. There we go. Time to taste. What is all that? It

:09:42.:09:48.

is a pound. That looks a little bit... Spanish. A little bit sloppy.

:09:49.:09:56.

Sloppy is the keyword. Did you want heaven or hell? It is very

:09:57.:10:02.

efficient, but a little bit sloppy. It is the omelette challenge.

:10:03.:10:07.

Michael, let's taste yours. It is all cooped. No, it is just raw!

:10:08.:10:23.

Mason, 31.40 four. Blimey! -- Mason, 31.40 four. Michael, 26.0 four. Poor

:10:24.:10:35.

efforts all around. And sloppy. So will Noel get food

:10:36.:10:41.

heaven, Irish stew? Our chefs will make their choices

:10:42.:10:43.

whilst we get a recipe He's at home making a couple of his

:10:44.:10:46.

favourite comfort food dishes, and he's starting off today

:10:47.:10:50.

with a quick sweetcorn soup. Now as much as I like to cook

:10:51.:11:08.

at home, sometimes you don't want to spend all day

:11:09.:11:12.

in the kitchen. So here's my suggestion for a really

:11:13.:11:13.

quick comfort food fix, and it brings a whole new meaning

:11:14.:11:16.

to the words "canned soup". I'm starting by frying up some

:11:17.:11:20.

roughly chopped shallots in butter. Then I need to spice things up a bit

:11:21.:11:22.

with a touch of medium curry powder. Just enough to give

:11:23.:11:26.

it a bit of a kick. We've always got some

:11:27.:11:30.

of this left over. And then, instead of stock,

:11:31.:11:39.

just a little bit of water. All we're doing really is just

:11:40.:11:44.

covering the sweetcorn. And then, of course,

:11:45.:11:47.

some double cream. No comfort food is complete

:11:48.:11:50.

without a bit of cream. Season well and then bring

:11:51.:11:55.

to the boil. As soon as this comes the boil,

:11:56.:11:57.

we take the entire lot Now I'm using sweetcorn

:11:58.:12:07.

out of a can. You could, of course,

:12:08.:12:10.

use frozen sweetcorn. It needs a quick blitz in a blender

:12:11.:12:12.

to give it a nice smooth texture. And then I always have

:12:13.:12:29.

in the fridge... It's one of my food heavens,

:12:30.:12:31.

this - white crab meat. And you just grab

:12:32.:12:35.

your lovely soup... From the first chop

:12:36.:12:37.

of a shallot to dishing up it's It may not look that simple

:12:38.:12:42.

when you look at it like this, but if you make it out

:12:43.:12:59.

of a can of sweetcorn, you too can have something like this

:13:00.:13:02.

in a few minutes. One of the most desired

:13:03.:13:12.

comfort foods of all time And over in Wales is

:13:13.:13:15.

an award-winning food producer who's pushing the boundaries

:13:16.:13:18.

of the choccy we eat. Pablo Spaull is one of only three

:13:19.:13:23.

chocolatiers in the country Eating raw chocolate opens the door

:13:24.:13:26.

to a whole new way of thinking. I truly believe it's one

:13:27.:13:37.

of the lost medicinal plants and its name itself,

:13:38.:13:40.

Theobroma cacao, literally I feel honoured to be part

:13:41.:13:42.

of the lineage of chocolate. It's been around for thousands

:13:43.:14:06.

of years and if I can contribute to the future of chocolate

:14:07.:14:08.

and almost bringing it back Hearing the word chocolate

:14:09.:14:11.

is enough for me. Growing up, it formed the basis

:14:12.:14:14.

of all my favourite treats, including this one, fluffy home-made

:14:15.:14:17.

marshmallows with a rich, creamy, Marshmallows fundamentally

:14:18.:14:19.

are really simple to make. It's just basically an Italian

:14:20.:14:24.

meringue with gelatine. The gelatine is the really

:14:25.:14:26.

important part of this. For this recipe, I'm going to use

:14:27.:14:29.

about nine leaves of gelatine. The amount of water

:14:30.:14:32.

is really quite important. We use 140mls of cold water

:14:33.:14:36.

and leave that to soak. It'll take about ten

:14:37.:14:42.

minutes to soften up. So while that's happening,

:14:43.:14:45.

I need to get the next stage For that, I'm going to add 450g

:14:46.:14:48.

of sugar to 200mls cold water. I'm using caster sugar

:14:49.:14:57.

but granulated is equally as good. What happens is that as the water

:14:58.:15:01.

boils with the sugar in it, the water evaporates and the sugar

:15:02.:15:09.

gets hotter and actually goes And that's why we use one of these,

:15:10.:15:12.

a sugar thermometer - it's a good thing to

:15:13.:15:17.

have in your kitchen. So to make our chocolate sauce

:15:18.:15:19.

it really is simple. There's different ways

:15:20.:15:26.

of doing this. I actually do it in

:15:27.:15:27.

a much simpler way. I think it's the better way, really,

:15:28.:15:32.

when you've got chocolate this good, All that is, is just

:15:33.:15:35.

a mixture of sugar and water. This creates a lovely shine

:15:36.:15:40.

to your chocolate sauce. So a little bit of sugar

:15:41.:15:42.

and bring this to the boil. All we do now is just

:15:43.:15:46.

add the chocolate. So as soon as we've got our stock

:15:47.:15:53.

syrup there, we throw in the chocolate, take

:15:54.:15:56.

it off the heat... And you can see now that it looks

:15:57.:15:58.

as if it has separated. If you keep mixing it, especially

:15:59.:16:05.

when you do this off the heat, it'll actually start to come

:16:06.:16:08.

together into a sauce, And then I can separate

:16:09.:16:14.

two egg whites Be really careful when you're

:16:15.:16:16.

doing it. So you've got everything

:16:17.:16:23.

really ready. And now we can start

:16:24.:16:26.

whisking up our egg whites. Meanwhile, my sugar,

:16:27.:16:30.

glucose and water mixture for the marshmallows has got

:16:31.:16:32.

to the right temperature ..and then we throw

:16:33.:16:34.

in the gelatine and the water. It's important that you've

:16:35.:16:46.

got everything ready. Very quickly now, you carefully

:16:47.:16:52.

but confidently pour it I love these just as much today

:16:53.:16:55.

as I did when I was a kid. And then prepare your tin by giving

:16:56.:17:04.

it a light greasing with oil. I'm dusting it with a combination

:17:05.:17:16.

of icing sugar and then cornflour. The cornflour's there to dry out

:17:17.:17:20.

the outside of the meringue, so be generous

:17:21.:17:23.

with it. Now it needs about an hour

:17:24.:17:34.

in the fridge to set. And then what we're going to do

:17:35.:17:40.

is use this combination again of cornflour and icing

:17:41.:17:42.

sugar on the board. And it seems like a lot

:17:43.:17:47.

but you will need it cos this firms All we do now, is we

:17:48.:17:51.

just ease the sides So there you have it,

:17:52.:17:58.

heaven on a plate. Right, it's time to find out

:17:59.:18:45.

whether Noel is facing food So, Noel, your food heaven

:18:46.:18:48.

would be my version of an Irish stew with lamb and a few added extra

:18:49.:18:52.

treats including, butternut squash, sun dried tomatoes, mustard,

:18:53.:18:55.

porcini mushrooms and port. It comes with some

:18:56.:18:59.

herby dumplings, too. Or you could be having food hell,

:19:00.:19:01.

a rich creamy dessert in the form The base is made from biscuits

:19:02.:19:04.

and sugar and the filling is a mix of full fat cream cheese,

:19:05.:19:11.

double cream, vanilla The boys will be making

:19:12.:19:13.

some rum-roasted figs My mum will be so disappointed in

:19:14.:19:28.

you if it is not the stew, she will have to take those boys and punish

:19:29.:19:33.

them. The callers went for your food hell, luckily for you, bishops have

:19:34.:19:38.

spoken. I love you! My mum loves you. -- the chefs have spoken. Thank

:19:39.:19:49.

you boys, thank you, so much. You don't like cream at all. I can't be

:19:50.:19:55.

doing with sweet things, I'd just like protein. Thank you, boys, this

:19:56.:20:02.

is a row and special treat. Should I stand out of the way, am I a hazard?

:20:03.:20:08.

Do you have a scalpel blade? This is not my normal tool of choice. Is

:20:09.:20:14.

that a bit bigger than normal? Tell me what you are doing? Starting off

:20:15.:20:19.

with some lamb neck, I will pan fry yet and get some colour on it, a

:20:20.:20:26.

nice, hot pan. The Browning gives much more flavour to the finished

:20:27.:20:32.

stew. So you are feeling it in their -- sealing it in there? I am making

:20:33.:20:38.

Lorraine's recipe for dumplings, flour, Stuart and time. And what is

:20:39.:20:46.

the Fast And Few Rias thin diesel of food doing? Getting some spring

:20:47.:20:55.

onions and parsley for the finish. This is a very quick stew, the wind

:20:56.:21:00.

you are used to would probably cook for hours and hours, you can pop

:21:01.:21:05.

this in a slow cooker, but I have made the lamb neck very small so it

:21:06.:21:10.

will cook in about 35 minutes, 45 minutes. That is amazing, my neck

:21:11.:21:17.

surgery is in exactly 90 minutes. Do you have a surgery today? I do, a

:21:18.:21:25.

little puppy with a broken leg. Just saving lives, you know?! What would

:21:26.:21:31.

you do with a broken leg? Fix it. Splint? A splint is yesterday extra

:21:32.:21:38.

measure not I heard you did something with a splint on the

:21:39.:21:44.

kitchen table? That was my first operation, in West Cork in Ireland.

:21:45.:21:48.

But it was a different kind of kitchen table and I had to build a

:21:49.:21:54.

splint for a dog with a broken leg, All Creatures Great And Small,

:21:55.:22:01.

exactly. Ultimately, as with food, simple is usually best. You can

:22:02.:22:07.

overcomplicate things. People can overcomplicate surgery. How hard can

:22:08.:22:12.

it be? You are just getting into a body, taking things out or putting

:22:13.:22:17.

them back together? Right, fricassee? Spot-on! I have got

:22:18.:22:27.

flour, lardons... Don't overcomplicate it! You are driving

:22:28.:22:32.

flour, lardons... Don't mini Metro, he is in a Ferrari,

:22:33.:22:36.

Harriet! A bit of jam for sweetness. This is amazing, my mum will be so

:22:37.:22:44.

proud. What is your mum put in hers? Her secret recipe is patented and I

:22:45.:22:47.

cannot tell you, I would have to kill you.

:22:48.:22:54.

I have however seen her rustle it up in quicker time than Vin fricassee

:22:55.:23:08.

over there! This looks amazing. I am using beef stock. Incredibly quick

:23:09.:23:16.

how you do this. Is it inspiring you to cook? It is, because I have left

:23:17.:23:23.

this behind to be a surgeon. Before I came on the show, I thought it was

:23:24.:23:28.

made up. They actually do it, in real life this is happening. You

:23:29.:23:34.

rock. I think we should get you a slow cooker for the surgery. Your

:23:35.:23:41.

average day is... Early in the morning, yes. You have to fix the

:23:42.:23:47.

animals and make everybody happy and bring love, hope and peace to the

:23:48.:23:51.

world, don't you? You can bring love, hope and peace to me everyday!

:23:52.:23:56.

If I could adopt all of you, please, and bring you home. You got nothing

:23:57.:24:01.

else to do, right? No empires to build. The porcini mushrooms have

:24:02.:24:06.

gone in, the bay build. The porcini mushrooms have

:24:07.:24:10.

the butternut squash and the sweet potato. Sun-dried tomatoes. A bit of

:24:11.:24:14.

jam to sweeten it. Spring onions. potato. Sun-dried tomatoes. A bit of

:24:15.:24:17.

And some Worcestershire sauce. potato. Sun-dried tomatoes. A bit of

:24:18.:24:21.

Talking about everyday ingredients potato. Sun-dried tomatoes. A bit of

:24:22.:24:23.

and how sometimes they don't have the amazing flavours that you get in

:24:24.:24:25.

a Michelin starred restaurant. So I the amazing flavours that you get in

:24:26.:24:29.

like to lay up the flavours, make sure it is packed full of flavour.

:24:30.:24:34.

This is the most Michelin starred thing I have ever seen in my life.

:24:35.:24:39.

This is amazing. Thank you so much. Look at the effort you have put in.

:24:40.:24:45.

Amazing. You were putting in the ingredients, part of the team,

:24:46.:24:50.

building up... When you come back from dog fest, it will be ready. We

:24:51.:24:53.

have got dog from dog fest, it will be ready. We

:24:54.:24:58.

weekends in June. In Cheshire, the from dog fest, it will be ready. We

:24:59.:25:04.

second last weekend. And the last weekend, great Windsor Park. Anybody

:25:05.:25:09.

who loves dogs should be there, because it is

:25:10.:25:12.

who loves dogs should be there, and you would get to hear an Irish

:25:13.:25:15.

leprechaun stand up and talk about stuff, that's me. Do people always

:25:16.:25:21.

ask you on the street, if they have an animal, can you help with this?

:25:22.:25:24.

They do, and I can't walk down an animal, can you help with this?

:25:25.:25:35.

things... At Supervet Live, we get to talk to everyone and tell them

:25:36.:25:40.

why it is important to love their companions, and their companions

:25:41.:25:41.

why it is important to love their love them back. It is spreading love

:25:42.:25:47.

and hope in the world. There is too much badness. And we having a great

:25:48.:25:52.

time? In the midst of a world which badly needs hope. We should do it.

:25:53.:25:56.

And then we have the rock concert, which you are required to come to,

:25:57.:26:02.

June 4th, in Guildford. I expect you cooking backstage. My mum will be

:26:03.:26:08.

there. I expect the slow cooker in the surgery. Backstage, cooking

:26:09.:26:14.

stews for the bands. It would be amazing. You are booked. It sounds

:26:15.:26:23.

like hard work! One food, one life, one medicine. Some water and thyme.

:26:24.:26:34.

This is the stew with the lardons. Sweet potato... I read that you

:26:35.:26:42.

didn't like potatoes. I'm Irish! That is why I was surprised. Potato,

:26:43.:26:49.

potato, potato. Of course I like potatoes. I would have been starving

:26:50.:26:54.

for my entire youth. I am so glad that you got your food heaven.

:26:55.:26:59.

Do I get to taste? Amazing. Look at this. Mmm. Have a taste as well,

:27:00.:27:17.

boys. That is amazing. Nathan, you could do a fish stew too. You just

:27:18.:27:26.

have to put the fish in last. Start with a monkfish, something like

:27:27.:27:30.

that, very meaty. You have to be careful of the softer finish.

:27:31.:27:34.

Prawns, lobster, lobster stew is beautiful. This is fantastic. Thank

:27:35.:27:41.

you so much for food heaven, boys, and girl. And we have some wine. Not

:27:42.:27:49.

for me. It's gorgeous, absolutely lovely. This is the wind that Susie

:27:50.:27:57.

has chosen, Domaine Les Yeuses Syrah. From Majestic, ?7.99. Can't

:27:58.:28:10.

go wrong. What do you think? It is great. Thank you. Delicious. Well

:28:11.:28:18.

done, everybody. This is the best morning ever. That is good, very

:28:19.:28:26.

rich, perfect. Can we do every Saturday morning like this? This is

:28:27.:28:32.

great! My nurses were right. You rock! Thank you very much. This is

:28:33.:28:34.

truly tremendous. Well, that's all from us today

:28:35.:28:37.

on Saturday Kitchen Live. Thanks to Michael Caines,

:28:38.:28:39.

Nathan Outlaw and Noel Fitzpatrick. Cheers to Susie Barrie

:28:40.:28:41.

for the wine choices! All the recipes from the show

:28:42.:28:43.

are on our website. Simply go to

:28:44.:28:46.

bbc.co.uk/saturdaykitchen. James Martin is with you tomorrow

:28:47.:28:48.

morning on BBC Two Have a great a weekend and thank

:28:49.:28:51.

you for watching.

:28:52.:28:56.

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