Browse content similar to 09/04/2016. Check below for episodes and series from the same categories and more!
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I'm Lorraine Pascale, and this is Saturday Kitchen Live. | :00:00. | :00:28. | |
I'm attempting to drive the Saturday Kitchen | :00:29. | :00:31. | |
Thankfully there's two of the country's very best chefs | :00:32. | :00:35. | |
The gentle giant of fish cooking with an army of fans! | :00:36. | :00:40. | |
And someone who's always a treat on the show, | :00:41. | :00:44. | |
his food's pretty amazing too, Michael Caines. | :00:45. | :00:46. | |
So Nathan, what's your catch of the day? | :00:47. | :00:59. | |
I have brought a John Dory all the way from Corbel, I will grill it | :01:00. | :01:05. | |
with an asparagus, chiili and Orange salad. Nice fork springtime. | :01:06. | :01:12. | |
Michael? Pan roast beef fillet served with the wild garlic puree. I | :01:13. | :01:16. | |
will grill some asparagus and serve it with a quick and -- a fricassee | :01:17. | :01:23. | |
of wild mushrooms with tarragon and grain mustard. | :01:24. | :01:27. | |
Both sound delicious, I can't wait to get started. | :01:28. | :01:29. | |
foodie films from the BBC archives come from Rick Stein, | :01:30. | :01:32. | |
the Hairy Bikers, Brian Turner with Janet Street Porter | :01:33. | :01:35. | |
Our special guest is well on his way to becoming a national hero! | :01:36. | :01:39. | |
His Channel 4 show Supervet regularly leaves millions | :01:40. | :01:41. | |
of you in floods of tears as he uses incredible veterinary techniques | :01:42. | :01:43. | |
to save the lives of his animal patients. | :01:44. | :01:45. | |
I'm hoping for a slightly less tearful ending to the show | :01:46. | :01:48. | |
APPLAUSE Lovely to see you, are you all | :01:49. | :02:02. | |
right? Thanks for having me. Great to have you, what is going on with | :02:03. | :02:08. | |
your foot? A little surgery I did earlier excavation work I am joking, | :02:09. | :02:12. | |
I will have surgery in a couple of weeks, a bit of my pelvis | :02:13. | :02:17. | |
transplanted to my foot. When I give it on a dog or a cat I am going, | :02:18. | :02:24. | |
ouch, not me. Are you tempted to do it yourself? I think the legal | :02:25. | :02:26. | |
position is that a vet can operate if you give | :02:27. | :02:41. | |
legal consent, but a human doctor cannot operate on a dog or cat | :02:42. | :02:43. | |
because they cannot give you consent. Maybe if they anaesthetise | :02:44. | :02:46. | |
me from the waist down I could do it myself. Ouch, I am so sorry about | :02:47. | :02:49. | |
that. It is just a flesh wound, I do it every day. | :02:50. | :02:50. | |
Now at the end of today's programme I'll cook either food heaven | :02:51. | :02:53. | |
It's up to the guests in the studio and a few of our viewers | :02:54. | :02:57. | |
Well, if my mum was here she would cook me some kind of Irish stew, so | :02:58. | :03:06. | |
you have a lot to live up to, that is a big bar! Go base pressure! What | :03:07. | :03:14. | |
about food hell? Don't feed me any creamy desserts, no way. Don't be | :03:15. | :03:20. | |
doing with that, don't give me that. That is awkward, I am a pastry chef! | :03:21. | :03:24. | |
No, I would stick with the stew. So it's either a homely Irish stew | :03:25. | :03:27. | |
or a decadent rich For food heaven I'm going to make my | :03:28. | :03:30. | |
version of an Irish stew using lamb. garlic, butternut squash, | :03:31. | :03:37. | |
sweet potato and sage. It's covered in beef stock and port | :03:38. | :03:38. | |
with a little mustard, Worcestershire sauce | :03:39. | :03:41. | |
and a few sun dried tomatoes. It's cooked gently and served | :03:42. | :03:44. | |
with herby dumplings. Or Noel could be having his food | :03:45. | :03:48. | |
hell, a creamy dessert and I could be making what I think | :03:49. | :03:51. | |
is a delicious cheesecake recipe. The base is made from crushed | :03:52. | :04:01. | |
digestive biscuits and brown sugar. The filling is a luxurious mixture | :04:02. | :04:06. | |
of cream cheese and double cream with plenty of vanilla | :04:07. | :04:09. | |
and a touch of lemon zest. It's served with rum roasted figs | :04:10. | :04:11. | |
and pears with toasted Sounds nice, but I am going with | :04:12. | :04:14. | |
Stu! As always we'll find out what Noel | :04:15. | :04:20. | |
gets at the end of the show. If you'd like the chance to ask any | :04:21. | :04:23. | |
of us a question today A few of you will be able | :04:24. | :04:26. | |
to put a question to us And if I do get to speak to you, | :04:27. | :04:36. | |
I'll be asking if you want Noel to face either food heaven | :04:37. | :04:41. | |
or food hell. You can send us questions | :04:42. | :04:48. | |
through social media But if you're watching this | :04:49. | :04:52. | |
on catch-up then sorry but we've all gone home so please don't call | :04:53. | :04:56. | |
in, the lines are closed! Are you hungry? Starving, I have | :04:57. | :05:01. | |
been operating Are you hungry? Starving, I have | :05:02. | :05:05. | |
in the morning, bring it on. Right, let's cook and first | :05:06. | :05:07. | |
in the kitchen this What do we have? John Dory, we will | :05:08. | :05:25. | |
make a salad with asparagus, Orange, chiili and seasoning. We will have | :05:26. | :05:31. | |
some Verjus, the pressing of the green grape. It is an acidic | :05:32. | :05:36. | |
condiments, it is really good and goes with the dressing. Dear John | :05:37. | :05:41. | |
mustered and coriander and mint. You will fillet to the John Dory? Yes, | :05:42. | :05:50. | |
but if you could segment and zesty orange? You do not see John Dory in | :05:51. | :05:56. | |
the supermarket every day? Know, and if you see it as a fishmonger, buy | :05:57. | :06:02. | |
eight, it is fabulous. You don't see it that often. It is sustainable but | :06:03. | :06:09. | |
it is not targeted, they don't go out to catch these much, they get | :06:10. | :06:14. | |
caught with the other fish. It is probably one of the most difficult | :06:15. | :06:18. | |
to fillet, if I am honest, I have done it a few times. I am not as | :06:19. | :06:25. | |
skilful with Noel as the knife. I would be all over that! Give me in | :06:26. | :06:34. | |
now! He is getting excited! If you are not confident, as the fishmonger | :06:35. | :06:38. | |
to have a go. The advice if I am thinking that I have not seen John | :06:39. | :06:44. | |
Dory anywhere, what else could I use? Dream would work well, | :06:45. | :06:56. | |
mackerel. -- bream would work well. It is not so good with whitefish, | :06:57. | :07:02. | |
but hateful. This looks like a whitefish to me. It is a very unique | :07:03. | :07:14. | |
and pretty fish, as you can see. It is a stunner! Could you make a stock | :07:15. | :07:19. | |
with that? You could, but you would need to roast the bones first, it is | :07:20. | :07:25. | |
a little bit greasy. If you just boiled or simmered the bones, the | :07:26. | :07:29. | |
Greece would come through, if you roast it into renders of the grease | :07:30. | :07:33. | |
and you will be left with something much more tasty. I am trimming the | :07:34. | :07:39. | |
belly to make it all equal and the same size, to cook evenly. This will | :07:40. | :07:50. | |
be a Nathan portion. That is huge! I would do that macro I would do four, | :07:51. | :07:57. | |
you are doing two. That is why you are six foot five and I am five that | :07:58. | :08:04. | |
can! How long do you need to cook those for? Four to five minutes. You | :08:05. | :08:10. | |
can cook it on one side, all the way through, or on both sides and turn | :08:11. | :08:14. | |
it over. The reason I will cook it on one side is because it is much | :08:15. | :08:19. | |
thicker and I want to protect the flesh. If you cook it for a long | :08:20. | :08:26. | |
time it will dry out, I am using the skin for protection. I understand, | :08:27. | :08:32. | |
OK. Then I will wash my hands. Under the grill. One of the great things | :08:33. | :08:36. | |
about seafood is that it cooks so quickly. It is the ultimate | :08:37. | :08:43. | |
convenience food. If you can get a good seafood, you can cook fish much | :08:44. | :08:48. | |
more quickly than a microwave meal or something. It is very, very | :08:49. | :08:54. | |
quick. Lots of people are afraid of cooking seafood, they do not know | :08:55. | :08:58. | |
how long, whether it is cooked or not, but you will help people? You | :08:59. | :09:04. | |
can buy my book, it is available! But I will give you a little tip, | :09:05. | :09:09. | |
get everything prepared before you start cooking, don't do everything | :09:10. | :09:14. | |
we have just done and then put it under, but we have only eight or | :09:15. | :09:18. | |
nine minutes. But if you are right home, get the salad and dressing | :09:19. | :09:22. | |
ready, no stress in the kitchen, then once you have got it ready | :09:23. | :09:27. | |
almost to the point of serving, just go for it and put the fish under. It | :09:28. | :09:33. | |
takes the pressure. Noel, do you cook a lot of fish? I do not cook, I | :09:34. | :09:40. | |
am busy operating all the time. I have about zero time to cook, but I | :09:41. | :09:45. | |
totally agree with him, six or seven minutes on a fish is much better | :09:46. | :09:49. | |
than a microwave meal, no question. You have a new look out, tell me? I | :09:50. | :09:57. | |
wanted to write a book about everyday seafood, trying to give | :09:58. | :10:00. | |
people confidence to have a go at home. Not so much a look for chefs, | :10:01. | :10:07. | |
it is for people to have a go at home, it covers the myths and all | :10:08. | :10:11. | |
the things that people think are challenging. Taking the drama out of | :10:12. | :10:14. | |
it, taking people feel at home with fish. How come you are not scraping | :10:15. | :10:24. | |
your off with that? -- scraping your hand off? That is highly skilled. | :10:25. | :10:36. | |
Normally I like to use a guard. You have to keep you had nice and flat. | :10:37. | :10:45. | |
You can eat these raw. If you slice it fillet and, you can eat it raw | :10:46. | :10:50. | |
with the dressing. There is the dressing. We have a couple of | :10:51. | :10:57. | |
minutes left. I will take off this onion. I am going to hire both of | :10:58. | :11:03. | |
you straightaway, you are handy with those nights! I was watching your | :11:04. | :11:10. | |
show the other day... I need to be a bit more delicate... My stuff is | :11:11. | :11:18. | |
already dead! A little bit of oil to go in there. We will address that. | :11:19. | :11:23. | |
If you are not sure about the raw onion flavour, that the onions in | :11:24. | :11:27. | |
the dressing five or six minutes before you do everything else and it | :11:28. | :11:34. | |
takes the harshness away. Nice tip! If you would like to put a question | :11:35. | :11:39. | |
to any of us today, call us on 03301231410. | :11:40. | :11:49. | |
If you are watching on catch up, please don't phone in, the lines are | :11:50. | :11:52. | |
closed. This is like one of my nemesis, | :11:53. | :12:03. | |
segmenting oranges! I was just testing! I have a chilli, if you | :12:04. | :12:09. | |
would like to slice that finally? I have taken a view of the seeds out | :12:10. | :12:14. | |
but I quite like the seeds in, I am cooking for others who might not | :12:15. | :12:18. | |
like it so I am taking them out. Half a chilli, half a red onion, six | :12:19. | :12:24. | |
spears of asparagus. Is this a good starter for somebody not so | :12:25. | :12:30. | |
confident about cooking fish? It is perfect for that, where you are not | :12:31. | :12:35. | |
too sure and you want to have a go. There are lots of penchee flavours. | :12:36. | :12:39. | |
It will help you out if you are not quite sure. Even I can do it? Even | :12:40. | :12:49. | |
you! Just a bit of time, that is all. A little tip, when you are | :12:50. | :12:55. | |
cooking fish... It is that thing, how do you know it is done? The edge | :12:56. | :13:00. | |
will always be done first. That edge is firm. The thickest part, you want | :13:01. | :13:07. | |
to prod that. If it is a bit under, don't worry, this tray is so hot | :13:08. | :13:12. | |
that the residual heat will continue cooking. Squeegee means it needs | :13:13. | :13:19. | |
more time? If it is squishy? Squishy with a little give, if that makes | :13:20. | :13:25. | |
sense. That is the challenge that people face, knowing when it is | :13:26. | :13:28. | |
cooked. I am not doing a very good job with | :13:29. | :13:34. | |
these. There is a little bit of flavour on that trade, don't lose | :13:35. | :13:41. | |
the flavour. That is a good tip. Instant fish stock. I will put a few | :13:42. | :13:46. | |
oranges in, I need a few pretty ones for presentation. That will be | :13:47. | :13:53. | |
fine...! Excuse me, I will use my hands, that is a much better way, | :13:54. | :14:00. | |
just get your hands in. Lovely and vibrant, lots of herbs, lovely | :14:01. | :14:05. | |
flavours, perfect for springtime. Asparagus is great at the moment. | :14:06. | :14:11. | |
Delicious, the fish looks fantastic. When the white starts seeping out, | :14:12. | :14:16. | |
it is overcooked? You do not want to see that. You have not got any. That | :14:17. | :14:23. | |
is the protein coming together and all the cooking. I will put a few | :14:24. | :14:26. | |
little bits on top and some lovely orange segments, he's a fully | :14:27. | :14:34. | |
prepared by Lorraine! Fantastic. -- beautifully prepared. | :14:35. | :14:39. | |
prepared by Lorraine! Fantastic. -- As you can see, I am not shy on | :14:40. | :14:43. | |
portions. If you are at home, you do not want a little restaurant | :14:44. | :14:48. | |
abortion, you want a proper portion. That looks awesome. This is grilled | :14:49. | :14:57. | |
John Dory with asparagus, orange and chervil salad. Oh, yes. This will | :14:58. | :15:07. | |
feed you up, Knowle, look what I made! Can I actually eat it? What a | :15:08. | :15:15. | |
great show this is! Am I the first one that can have a go? We will all | :15:16. | :15:23. | |
watch you eat! This is amazing, look at this. You know it is perfectly | :15:24. | :15:29. | |
cooked. This is tiny. Oh, I would eat all of this! Go away, please | :15:30. | :15:35. | |
acclamation Mark Howard some bad, fantastic explanation delicious food | :15:36. | :15:38. | |
deserves delicious wine, fantastic explanation delicious food | :15:39. | :15:52. | |
see what Susie Barrie has found in historic Hertfordshire. | :15:53. | :15:56. | |
I am on St Albans, home to this ancient Roman theatre. The Romans | :15:57. | :16:02. | |
had a very famous saying which translates as I came, I | :16:03. | :16:05. | |
had a very famous saying which conquered. But my job is more about | :16:06. | :16:11. | |
had a very famous saying which vino, vino, vino, so I will conquer | :16:12. | :16:15. | |
the high street and find some great wines! | :16:16. | :16:30. | |
The flavours in Mason 's John Dory salad are quite unique, and you can | :16:31. | :16:35. | |
The flavours in Mason 's John Dory go one of two very different ways | :16:36. | :16:38. | |
when it comes to choosing a wine. The first is to pick an elegant, | :16:39. | :16:44. | |
when it comes to choosing a wine. bone dry Sauvignon like this, which | :16:45. | :16:48. | |
is fleshing but understated, which allows the bright flavours of the | :16:49. | :16:52. | |
dish to take centre stage -- which is refreshing. The other option | :16:53. | :16:57. | |
to match the intensity of the ingredients, which is what I have | :16:58. | :17:02. | |
done with this fantastic Riesling from the San Antonio Valley. It is a | :17:03. | :17:06. | |
stone's throw away from the Pacific ocean and its cooling influence | :17:07. | :17:12. | |
allows vibrant white wines with incredible freshness and | :17:13. | :17:17. | |
concentration to be made. Oh, it smells like roasted lines and | :17:18. | :17:29. | |
tropical fruit. -- roasted limes. I love the way it interacts with the | :17:30. | :17:34. | |
dish. The combination of orange, red onion and coriander is surprisingly | :17:35. | :17:38. | |
perfumed, so the exotic character of this wine is ideal. There is a touch | :17:39. | :17:42. | |
of sweetness which offsets the heat of the chilli and the zesty acidity | :17:43. | :17:48. | |
is wonderful with the John Dory and the asparagus. So you have a | :17:49. | :17:54. | |
top-notch tipples for your to reflect Daesh! | :17:55. | :17:56. | |
Cheers! What do we think about the wine, a pretty good match? Great | :17:57. | :18:03. | |
dish, great wine. I love Riesling, it works really well with the chilli | :18:04. | :18:08. | |
and the orange. There will be no work for me this morning explanation | :18:09. | :18:11. | |
mark this is awesome, thank you so much. Michael, there is meat on the | :18:12. | :18:18. | |
menu and next? A lovely fillet of beef with a puree of wild garlic, | :18:19. | :18:24. | |
which is bang in season, we will grill asparagus, so a slightly | :18:25. | :18:28. | |
different way of cooking, then a fricassee of wild mushrooms with a | :18:29. | :18:33. | |
tarragon and grain mustard element. I love the way you say fricassee! | :18:34. | :18:39. | |
Just dropping it into everyday conversation! Don't forget, you can | :18:40. | :18:43. | |
as any other is a question on this number, 03301231410. -- any of us. | :18:44. | :18:53. | |
We need all your calls by 11 o'clock. Or you can tweet your | :18:54. | :18:57. | |
questions using the hashtag #saturdaykitchen. | :18:58. | :19:01. | |
Time to catch up with Rick Stein in Albania with his son, before taking | :19:02. | :19:06. | |
him to lunch he is treating him to a short history lesson. | :19:07. | :19:18. | |
So this is Skanderbeg's castle and he was really considered to be | :19:19. | :19:21. | |
Well, no, but I think cooking's really, you know... | :19:22. | :19:26. | |
I'm sorry, but cooking and history always go hand in hand, | :19:27. | :19:28. | |
you know, like cod and salt and all that sort of thing. | :19:29. | :19:31. | |
Anyway, Skanderbeg thought, "I'm not putting up with the Turks." | :19:32. | :19:34. | |
I think he fought something like 14 major battles and kicked | :19:35. | :19:37. | |
Anyway, one of his last battles against the Turks, he won it, | :19:38. | :19:45. | |
but about ten or a dozen of his noblemen, including his | :19:46. | :19:48. | |
nephew, were captured by the Turks and taken off to Istanbul, | :19:49. | :19:53. | |
and he pleaded for their lives, but to no avail. | :19:54. | :19:56. | |
And here's the interesting bit, because the Turks flayed them | :19:57. | :20:01. | |
all alive - it took 15 days - and then they cut up their bodies | :20:02. | :20:04. | |
Sadly, it's the little things that finish you off. | :20:05. | :20:12. | |
He, Skanderbeg, died of malaria | :20:13. | :20:13. | |
Sort of slightly reminds of me tales you used to tell me as a child | :20:14. | :20:32. | |
when you used to promise a Sunday lunch, but we'd end up traipsing | :20:33. | :20:35. | |
That day we travelled south to the port of Vlore. | :20:36. | :20:47. | |
Conveniently, there was a cross in the sky marking the border | :20:48. | :20:51. | |
between the Adriatic Sea and the clear, deep Ionian Sea, | :20:52. | :20:56. | |
which goes all the way down the west coast of Greece. | :20:57. | :21:08. | |
Blerina, our interpreter, was brought up here, | :21:09. | :21:11. | |
and it was good to hear her earliest memories about food.' | :21:12. | :21:14. | |
When we used to go to the seaside, walking always because there were no | :21:15. | :21:18. | |
cars, very few cars, and we used to get very tired | :21:19. | :21:21. | |
until we arrived at the seaside, we had, in a newspaper, bread, | :21:22. | :21:27. | |
We kept that all in our hands and one bite here, one bite | :21:28. | :21:37. | |
here and we were very happy and everybody could tell that | :21:38. | :21:39. | |
you were eating because it would smell, the tomatoes | :21:40. | :21:43. | |
and the cucumbers would smell metres and metres away from you, | :21:44. | :21:46. | |
and if somebody didn't have that with them, | :21:47. | :21:48. | |
..when you say the bites, cos I notice Albanians | :21:49. | :21:53. | |
Yeah, we eat the whole cucumber because such a flavour in it. | :21:54. | :22:04. | |
It is that you know that it's summer. | :22:05. | :22:06. | |
The tomatoes that were in season, they would smell wonderful | :22:07. | :22:09. | |
with the cucumbers and the cheese and the wholewheat bread. | :22:10. | :22:12. | |
You couldn't ask for more and the memories come | :22:13. | :22:23. | |
Being so close to the sea, Jack and I decided that we really | :22:24. | :22:30. | |
At the hotel where we were staying, I said to the chef, Aldo, "Look, | :22:31. | :22:37. | |
just cook me your favourite seafood dish, "the one that | :22:38. | :22:39. | |
goes down really well with the customers." | :22:40. | :22:42. | |
Well, no surprise, it had to have an Italian influence - | :22:43. | :22:45. | |
he trained in Florence, after all - and it turned out to be | :22:46. | :22:48. | |
a mixture of seafood - mussels, clams, squid, | :22:49. | :22:52. | |
fresh prawns cooked in olive oil, parsley, a little bit | :22:53. | :22:55. | |
of chilli there, white wine, tomatoes and stock. | :22:56. | :23:07. | |
You know, this is how I think people like their seafood. | :23:08. | :23:10. | |
The Italians call it frutti di mare con spaghetti. | :23:11. | :23:14. | |
Just saying that makes my mouth water. | :23:15. | :23:16. | |
It cooks in no time and it's a great restaurant dish because it can be | :23:17. | :23:20. | |
on the table in less than ten minutes and what else | :23:21. | :23:22. | |
would you want sitting right next to the sea? | :23:23. | :23:25. | |
Well, I like the way that he was using the prawn head | :23:26. | :23:32. | |
stock and the fish stock to flavour it. | :23:33. | :23:35. | |
Yeah, I've never seen that done before. | :23:36. | :23:37. | |
I mean, the rest of it was fairly sort of | :23:38. | :23:40. | |
Try it, though. He's got it. | :23:41. | :23:43. | |
I mean, God, that is really good and, I mean, he's using, | :23:44. | :23:46. | |
I mean, I love these local gambas, don't you? | :23:47. | :23:48. | |
I mean, what's good, it's Italian, but they're using all local, | :23:49. | :23:52. | |
And to think only 20 years ago, they weren't even eating any fish | :23:53. | :23:57. | |
and prawns weren't...didn't even know you could eat them and now... | :23:58. | :24:00. | |
It's extraordinary, but, you know, human beings, | :24:01. | :24:02. | |
I remember somebody telling me that, in the Irish potato famine, | :24:03. | :24:09. | |
they never thought to eat limpets or things like that | :24:10. | :24:11. | |
from the sea because we're all like that, we're all very | :24:12. | :24:14. | |
I think in archaeological digs, if you find limpet shells | :24:15. | :24:18. | |
being eaten, it tends to suggest they're not doing particularly well, | :24:19. | :24:21. | |
cos they're the last thing they'll eat, you know? | :24:22. | :24:23. | |
Well, you know that at Redlands, our old house, there was a midden | :24:24. | :24:26. | |
The linguine looked delicious and it has given me the perfect opportunity | :24:27. | :24:46. | |
to share my favourite simple sauce recipe to serve with linguine. | :24:47. | :24:53. | |
Prawns, muscles and chorizo. I'm going to show you it now and have a | :24:54. | :24:59. | |
chat with Noel at the same time. I hope there is a fricassee coming! I | :25:00. | :25:06. | |
will drop it into everyday conversation! Yes, your pussy cat | :25:07. | :25:09. | |
has a fricassee of... I'm conversation! Yes, your pussy cat | :25:10. | :25:16. | |
what the fricassee is... It is in there somewhere! Thank you for | :25:17. | :25:21. | |
cooking for me while chatting, this is a great show. You have some great | :25:22. | :25:28. | |
things on at the moment. I am exhausted all the time. Tell us | :25:29. | :25:37. | |
about dog fest. I wanted to talk about love, why people have | :25:38. | :25:42. | |
companion animals in their homes. Dog fest is a big celebration. We | :25:43. | :25:47. | |
have that coming up in June. The last two weekends in June, we are up | :25:48. | :25:55. | |
in Cheshire. And the last weekend at great Windsor Park, it would be a | :25:56. | :25:59. | |
lot of fun. I love the dog walk, when you walk up the hill and a | :26:00. | :26:04. | |
fricassee dogs follow you up the hill! You look back and there are | :26:05. | :26:12. | |
5000 fricassees wagging their tails on their way up, it is awesome. The | :26:13. | :26:16. | |
smell, the aroma of the entire on their way up, it is awesome. The | :26:17. | :26:19. | |
occasion is amazing! It sounds perfect. The best dog day out ever. | :26:20. | :26:25. | |
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. |