:00:07. > :00:17.Good morning. It's our last live show for a few weeks but we've
:00:17. > :00:32.
:00:32. > :00:37.saved the best until last! This is Saturday Kitchen Live! Welcome to
:00:37. > :00:39.the show. Cooking live with me in the studio are two cracking chefs.
:00:39. > :00:42.First, the man whose inspirational Cornish seafood cooking has earned
:00:42. > :00:49.him two shiny Michelin stars as well as pretty much every other
:00:49. > :00:53.award going. It's the man with the best name in the business, Nathan
:00:53. > :00:56.Outlaw. Next to him is a woman who also has a pretty full trophy
:00:56. > :01:00.cabinet which includes a Michelin star for her Mayfair restaurant,
:01:00. > :01:10.Murano. It's the equally brilliant, Angela Hartnett. Good morning to
:01:10. > :01:12.
:01:12. > :01:16.you both. What's on the menu for you, Nathan? This morning it is
:01:16. > :01:22.mackerel BLT. A BLT style? Yes.
:01:22. > :01:27.Nice and refreshing. Nice and easy. A nicely cooked
:01:27. > :01:33.piece of mackerel. Which is fantastic when it is in season.
:01:33. > :01:34.Yes, there is a lot of it. Angela, follow that? I'm doing
:01:34. > :01:40.chorizo and chicken with spicy aubergine.
:01:40. > :01:45.A Spanish theme there? Yes, a bit Spanishy and Moroccan.
:01:45. > :01:49.Where have you been on your travels? I love Spanish. It is
:01:49. > :01:52.great with chicken. Two top dishes to look forward to
:01:52. > :01:55.and we've also got a line up of great foodie films from the BBC
:01:55. > :01:58.archive. There's Rick Stein, Anjum Anand, Nigel Slater and the
:01:58. > :02:01.brilliant, Mr. Keith Floyd. Now, our special guest is used to early
:02:01. > :02:04.starts. She presented TV shows like The Big Breakfast and Live and
:02:04. > :02:07.Kicking before becoming the first ever female host of the Radio One
:02:07. > :02:10.Breakfast Show. Already this morning she's notched up a couple
:02:10. > :02:19.of hours on Radio Two. We've pumped her full of coffee to keep her
:02:19. > :02:25.awake for the rest of the show, it's Zoe Ball. Lovely to see you
:02:25. > :02:31.again? Yes, lovely to see you again. The think that the last time we met
:02:31. > :02:37.was on a dancefloor Yes, you knocked me out! It was not me it
:02:37. > :02:43.was Darren Gough?! Well, you have been on the radio this morning?
:02:43. > :02:50.I have on Radio 2. 6 to 8.00am. My barking lark, I
:02:50. > :02:57.mean, who is listening to it that early?! Of course this morning we
:02:57. > :03:03.are cooking something that is based on Zoe's favourite ingredient s,
:03:03. > :03:08.food heaven or Felpham. So, food heaven, what would it be? Food
:03:08. > :03:16.heaven is for me steak. I love a juicy big steak.
:03:16. > :03:23.Maybe not naitan's favourite. What about Felpham? I eat most
:03:23. > :03:28.things, but one day Norman brought home razor clams. I could not face
:03:28. > :03:31.it, but he made it for me and I had to try it.
:03:31. > :03:36.I tried it and it didn't go down well.
:03:36. > :03:43.So that is my Felpham. So, for food heaven I'm combining
:03:43. > :03:53.steak with lobster. The steak is seasoned and fried in
:03:53. > :03:57.
:03:57. > :04:04.a hot pan, served with watercress, tomato and spinach. Or food hell.
:04:04. > :04:09.The razor clams. They are covered in Caroline Wyatt,
:04:09. > :04:15.served with a tomato vierge sauce. I can't even look. It is the shells,
:04:15. > :04:23.they are bringing me out in hives. You have to wait until the end of
:04:23. > :04:30.the show to see which one Zoe gets. At the other end of table are our
:04:30. > :04:35.two guests, Hannah, you brought in, -- you wrote in, who have you
:04:35. > :04:42.brought in with you? I have my boyfriend, Danny.
:04:42. > :04:46.He is looking buff. He is a gym instructor, who is the
:04:46. > :04:52.best cook? I am. Danny? Yes.
:04:52. > :05:02.Well, you get to help decide what Zoe is having at the end of the
:05:02. > :05:07.
:05:07. > :05:13.show! Danny looks like a steak man! Put your questions to us live at
:05:13. > :05:17.the end of the show. If you get through, you are deciding whether
:05:17. > :05:24.or not Zoe gets food heaven or food hell.
:05:24. > :05:31.Know, the own person in the world to hold two seafood Michelin stars
:05:31. > :05:36.it is the brilliant, Nathan Outlaw. What are we making today? We are
:05:36. > :05:42.making a mackerel BLT. We have bacon, lettuce, samphire, that is
:05:42. > :05:45.in season, that is all coming together in a lovely refreshing
:05:45. > :05:50.together in a lovely refreshing salad.
:05:50. > :05:58.Before you mention it, I have worn this top as an homage to you. The
:05:58. > :06:08.last time he was on the show he wore this... Check ha out! Trang
:06:08. > :06:09.
:06:09. > :06:15.reen! It looks like a -- check that out! Tangerine! It looks like a
:06:15. > :06:22.giant space hopper! You got a lot of comments about that show! I did.
:06:22. > :06:29.I have to keep that shirt. You have beaten me today, though.
:06:29. > :06:34.So, the mackerel, how are you doing it? Basically, the mackerel, some
:06:34. > :06:37.times people are put off with it because of the preparation with the
:06:37. > :06:44.bones, but do it this way and it is great.
:06:44. > :06:50.It used to be cheap, but it is quite pricey now? Yes, we are all
:06:50. > :06:56.aware of the sustainability. Things like mackerel are looking to be
:06:56. > :07:01.eaten more as it is more sustainable, but it is not as cheap
:07:01. > :07:04.as it once was now. You could go down to the
:07:04. > :07:10.harboursides and the kids would be selling them.
:07:10. > :07:18.They used to be ten pence. This one was line caught. We found
:07:19. > :07:24.this in it?! It proves it was line caught.
:07:24. > :07:31.So we take the rib cage out there, the bones then run the knife along
:07:31. > :07:37.the centre where the bones are, then it gives you two clean fillets
:07:37. > :07:46.with no bones in them at all. It is great for the kids, the oily fish,
:07:46. > :07:56.it has the omega3s in it. This is great, and so many tomatos
:07:56. > :07:58.
:07:58. > :08:05.in this too? Those tomatos are blending in with the shirt, James!
:08:05. > :08:11.Thank you very much, Angela! Aisle ate get you later on in the show!
:08:11. > :08:17.Next we need the mayonnaise. I have three egg yolks, vinegar and some
:08:17. > :08:21.normal light olive oil that I'm using. You can use any oil, but not
:08:21. > :08:24.too strong. Traditionally, mayonnaise would
:08:25. > :08:34.have been made with vegetable oil? That's right.
:08:35. > :08:40.
:08:40. > :08:48.Right, garlic, chthy? That's right. Explain what I am doing -- chilli.
:08:48. > :08:55.What we are doing is making the tomato sauce, you can make a lot of
:08:55. > :09:02.it, it can be frozen. Right, sugar in this, vinegar, that
:09:02. > :09:10.has Chile and garlic in there. Give it a good mix upment
:09:10. > :09:15.Leave it in a colander. So, through a tea towel.
:09:15. > :09:24.Put it in the fridge or a larder. That is fine in there.
:09:24. > :09:33.So, squeeze it and leaf it dripping? Yes, mind your shirt!
:09:33. > :09:39.That is 1-1, Nathan. After 16 hours you end up with
:09:39. > :09:46.this? Yes, it has lots of flavour. But it looks like dish water.
:09:46. > :09:54.It is nice, isn't it? It tastes like tomatos.
:09:54. > :10:01.Why not just put a whole tomato in it? You could make it with a good
:10:01. > :10:07.juice, but I thought I would get you working.
:10:07. > :10:11.What do you do with the left over bits of tomato? You can make a
:10:11. > :10:20.simple pasta sauce with it. You don't have to throw it away. That
:10:20. > :10:27.is a good way of using it. Or cook it down and keep it as a passata.
:10:27. > :10:34.You don't put salt in it, you just add the sugar with the tomatos?
:10:34. > :10:44.the sugar draws out the juice. So, I start this as a one-pan
:10:44. > :10:45.
:10:46. > :10:51.wonder. So a little bit of oil. I always cook fish on medium heat.
:10:51. > :11:01.Shall I check the bacon! There you go. If you would like to ask a
:11:01. > :11:03.
:11:03. > :11:11.question on the show, call this live a little later on. There will
:11:11. > :11:18.be Nathan's recipe on there. It may take two days to make with four
:11:18. > :11:25.kilos of tomatos! Now, you are setting that on fire! You have to
:11:25. > :11:28.flavour the tomatos. Have you ever had the fire alarm
:11:28. > :11:34.going on? I think it is getting ready.
:11:34. > :11:40.That was me, I did set fire to four sardines! When the tomatos are
:11:40. > :11:50.starting to colour, lay the mackerel in skin side down.
:11:50. > :11:52.
:11:52. > :11:56.Bacon! The crispy bacon is essential. Season the fillets of
:11:56. > :12:01.mackerel with salt and pepper. Not too much as there are ingredients
:12:01. > :12:05.in there that are salty, the samphire and the bacon. So not too
:12:05. > :12:10.much salt in there. How is the restaurant going, then?
:12:10. > :12:15.It is doing well. Obviously since getting the two stars, the fine
:12:15. > :12:20.dining restaurant is fully booked, that is excellent, but I'm really
:12:20. > :12:26.happy with the brasserie. That has been really busy. It is more of a
:12:26. > :12:31.challenge for the mid-range restaurant to do well.
:12:31. > :12:37.And Rock in Cornwall is opposite Padstow? That's right. There is a
:12:37. > :12:46.bit of water between you, you could swim it if you wanted to, it would
:12:46. > :12:51.take about 45 minutes! Danny could do it! I can't swim.
:12:51. > :12:57.Maybe not. So, we are in a lovely area, Rock,
:12:57. > :13:01.it is busy in the summer, it is quieter in the winter, that is the
:13:01. > :13:07.challenge for us. Right, so the mackerel has a bit of
:13:07. > :13:11.colour on there. Flip the mackerel over.
:13:11. > :13:14.Do you want more oil in here to make it thicker? A little more,
:13:14. > :13:19.yeah. Once you have turned it over. I
:13:19. > :13:22.like the mackerel undercooked. If it is fresh you should be able to
:13:22. > :13:26.eat it raw any way. So I take that out.
:13:27. > :13:33.That has taken about two minutes, three minutes maximum.
:13:33. > :13:39.Now into the pan we have got some samphire. That is growing
:13:39. > :13:47.everywhere on the estuaries at the moment.
:13:47. > :13:53.Sea asparagus! Yes, and add some of this little gem lettuce. I'm not
:13:53. > :13:57.putting salt in that. That is how strong the samphire is,
:13:57. > :14:02.you will not need to. And for me, to the mayonnaise can
:14:02. > :14:07.you add a little bit of cream. love the way that Nathan is calm
:14:07. > :14:14.and James is running around doing all of the hard work! Have you not
:14:14. > :14:22.noticed on this programme, I do everything! This? Be careful with
:14:22. > :14:29.the juice of the tomatos. How much? Like a sauce consistency.
:14:29. > :14:39.Add it in! I love it when James looks as though he does not know
:14:39. > :14:39.
:14:39. > :14:43.what he is doing! More? Yes. If it splits, it is down to you!
:14:43. > :14:46.That is fine, whack a little more in there. Go on, it needs the
:14:46. > :14:50.flavour. Literally, what you do is warm it through.
:14:50. > :14:55.You have a pan on there. It could take a little more.
:14:55. > :15:00.More? Just a little more. You have again to the effort to
:15:00. > :15:05.make it, you may as well use it. Right, there you go.
:15:05. > :15:14.Right, ready with the plate? Yes, we have our mixture with the
:15:14. > :15:21.tomatos and everything. There is the saltiness from the
:15:21. > :15:26.samphire and the bacon. The sweet tomatoes, the nice texture of the
:15:26. > :15:33.crunchy lettuce. A few basil leaves, we forgot that
:15:33. > :15:38.in the rehearsal, we have nearly forgotten it again! That on its on
:15:38. > :15:43.is even really nice. On top of that, we have our mackerel fillets.
:15:43. > :15:49.They are barely cooked. When it is this fresh, I must
:15:49. > :15:52.stress you can literally in and out. You don't want to be overcooking
:15:53. > :15:57.something like. This Then finish it och with our
:15:58. > :16:04.dressing. That is our warm -- finish it off
:16:04. > :16:10.with our dressing. That is the warm tomato mayonnaise.
:16:10. > :16:18.Remind us of this again? It is basically a mackerel BLT.
:16:18. > :16:24.He is a bit of a genius our Nathan. He is off with it already!
:16:24. > :16:30.hungry! This looks great. Norman goes mackerel fishing in
:16:30. > :16:39.Brighton out of the marina. They love it. They get to gut the fish.
:16:39. > :16:43.And then go to the supermarket and buy 16 kilos of tomatoes! I love
:16:43. > :16:49.the samphire. That tomato is strong in flavour.
:16:49. > :16:56.That is so good. It is worth it! Worth all of the effort. Do I have
:16:56. > :17:03.to share it? Right, we need wine to go with this. We sent Olly Smith to
:17:03. > :17:07.Dorset. What did he choose to go with Nathan's miraculous mackerel?
:17:07. > :17:10.Razor clams I've come to Christchurch harbour on the most
:17:11. > :17:15.glorious day of the year, but it's time to hit the High Street and
:17:15. > :17:25.find tip top wine for today's dishes.
:17:25. > :17:41.
:17:41. > :17:46.Razor clams oh, I could crush a rainbow of colours in Nathan's dish.
:17:46. > :17:56.For this multi-dimensional dish I need a wine with a bit more
:17:56. > :17:56.
:17:56. > :18:02.complexity. So I am selecting Triade. It is fish- tack lar! This
:18:02. > :18:07.comes from southern Italy. It is a blend of peachy tomato and 20% of
:18:08. > :18:14.it is fleshed out with a little bit of oak that give it is a subtle,
:18:14. > :18:20.creamy texture. I could not be more excited about sharing the buzz.
:18:20. > :18:26.In Nathan's dish the oily mackerel needs zip to come through, that is
:18:26. > :18:31.where the greco comes in handy. Then the salty flavours, the bacon
:18:31. > :18:36.and the samphire. That peachyness is coming in there. There is also
:18:36. > :18:42.the spiciness in the dish coming from the mustard and the twist in
:18:42. > :18:46.here goes a long way to match. Finally, the creamy sauce that
:18:46. > :18:52.binds Nathan's dish together it is thrirbs, infused with the beautiful
:18:52. > :19:00.-- it is delicious, infused with the beautiful tomato stock.
:19:00. > :19:08.Nathan, here is to your magnificent mackerel, cheers! Cheers indeed. It
:19:08. > :19:14.tastes fantastic! It is brilliant, he has come in fantastic.
:19:14. > :19:17.But pronounced wrong? Yes, he said it like the Mafia! It tastes good,
:19:17. > :19:22.though. He does know what he is on about!
:19:22. > :19:27.Happy with that? Yes, delicious. Danny, you have to go home and make
:19:27. > :19:31.that now. Angela has great recipes to show us
:19:31. > :19:37.this weekend, what is it again? Chorizo and chicken with spicy
:19:37. > :19:45.aubergine. She says we, hear ethat! Now, to
:19:45. > :19:53.South Carolina for culinary exploration. It is Mr Rick Stein in
:19:53. > :19:55.Well, I'm on my way It's quite a nice story,
:19:55. > :20:00.A journalist in Philadelphia wrote to me. She'd heard I was making a seafood programme in the US,
:20:00. > :20:09.and she said one of the best keptseafood secrets on the whole of theeastern seaboard was Bowen's Island.
:20:09. > :20:14.I just had this image in my mind, I've always wanted to do this -
:20:14. > :20:19.to go somewhere on the easternseaboard and find a seafood shack.
:20:19. > :20:22.You know, sunbleached,
:20:22. > :20:25.bare boards, and just nothing to eat
:20:25. > :20:30.but simple shrimp, lobster, oysters, clams,
:20:30. > :20:37.on open tables, no tablecloths,and throw the oysters into a bucket when you've finished.
:20:37. > :20:43.So I'm hopeful.
:20:43. > :20:45.Well, this is it.
:20:45. > :20:49.They've been cooking oysters like this since the last war
:20:50. > :20:55.and it hasn't changed a bit.
:20:55. > :21:00.The Bowen family, that own theisland, put the oysters on hot steel
:21:00. > :21:07.and cover them with a wet burlap - I love that word - burlap sack to trap the steam.
:21:07. > :21:10.They steam them for about ten minutes,
:21:10. > :21:13.then they shovel them onto a table.
:21:13. > :21:20.It's just totally classless. There's- lawyers, lovers, politicians, everybody mixes together.
:21:20. > :21:23.Their link is their love of oysters.
:21:23. > :21:29.It's not to everybody's taste, this way of eating, but it is to mine.
:21:29. > :21:35.I've been to three-star restaurants all over the world and had some great food,
:21:35. > :21:38.but this really beats it for me.
:21:38. > :21:44.Just sitting here, eating these oysters straight out of the creek over there.
:21:44. > :21:48.And these nice dipping sauces. What more could you want?
:21:48. > :21:53.It's just so sort of satisfying. As you can see,
:21:53. > :21:58.it's so prosaic, there's no illusions about this place.
:21:58. > :22:05.What you see is what you get. You get this image of America being clinical and wholesome
:22:05. > :22:09.and everything working so well. You come here
:22:09. > :22:13.and it's used papers,piles of oysters thrown on the fire,
:22:14. > :22:17.and steam everywhere and burlap sacks,
:22:17. > :22:24.and you think this is a great country,this is what I dreamed of finding.
:22:24. > :22:28.And I'm thinking I can go all the way round the world,
:22:28. > :22:38.go in the best restaurantsin the world, but I bet you, this is- the place I'll remember best.
:22:38. > :22:41.
:22:41. > :22:44.Now there's two things that I'LL remember
:22:44. > :22:48.about the cooking of South Carolina.- First - shrimp.
:22:48. > :22:53.Second - oysters. And here, the oysters grow everywhere,
:22:53. > :22:58.and the locals have a right in lawto pick them when they're in season.
:22:58. > :22:59.They grow like stalagmites, sort of brittle flowers amongst the mud.
:22:59. > :23:02.There's so many, they grow together in big clumps.
:23:02. > :23:06.And Goat Lafayette lives for them. So how does he like to eat them?
:23:06. > :23:11.Sometimes, we roast it. It is the same thing, you know.
:23:11. > :23:14.But we don't cook it up like some people do.
:23:14. > :23:20.Swanked up - we don't eat it like that. We like it with the milk in. And that's when it is real good.
:23:20. > :23:23.Oysters are a main part of South Carolinan gumbo.
:23:23. > :23:26.Gumbo's not just from New Orleans.
:23:26. > :23:29.Herethere's a special way of making it.
:23:29. > :23:32.First you need to make a good stock.
:23:32. > :23:35.Vegetables, like carrot, onion, parsley,
:23:35. > :23:39.shrimp peelings, crab shells...
:23:39. > :23:42...and plenty of chicken wings.
:23:42. > :23:47.Fresh bay leaves, celery - I forgot to mention that. Plenty of that.
:23:47. > :23:51.Simmer for about 40 minutes to make a good stock.
:23:51. > :23:57.I may not be a gumbo aficionado, but-the secret, I know, is a good stock.
:23:57. > :24:00.Now the gumbo. First, the roux.
:24:00. > :24:06.What could be better for the roux than real South bacon grease?
:24:06. > :24:12.It tastes a lot finer than lard. Beautiful stuff,much more interesting than butter.
:24:12. > :24:17.If you haven't got good bacon grease- for your gumbo, use butter.
:24:17. > :24:21.Then some flour, OK? Just stir that around,
:24:21. > :24:27.and you have to cook it out gently. You want quite a lot of colour.
:24:27. > :24:32.You have to get such colour in it, that Escoffier, the French chef,
:24:32. > :24:39.saw a roux made for a gumboand despaired cos he thought it was going to be burnt and frightful.
:24:39. > :24:43.But the French way of cooking is refined and delicate,
:24:43. > :24:47.whereas this sort of food has chilli, bell pepper, garlic,
:24:48. > :24:54.lots of gutsy flavour. A good lightbrown colour is just what you need.
:24:54. > :24:59.Add some good smoked bacon. Look. Lovely thick lard on local bacon.
:24:59. > :25:02.No water in there. Good, dry bacon,
:25:02. > :25:07.slightly running in this hot sun where I'm cooking today.
:25:07. > :25:11.So in that goes.Keep stirring quite regularly now,
:25:11. > :25:16.but once other things go in, you'llpass the point of burning the roux.
:25:16. > :25:20.Stir that in. Now the chilli, the bell pepper, onion -
:25:20. > :25:26.Vedalia onions, really sweet,not at all sharp, ideal for salads.
:25:26. > :25:29.Beautiful onions. Grown round here.
:25:29. > :25:33.And celery. So stir that in with the bacon
:25:33. > :25:38.and just let it cook down untilthe onions are nice and translucent.
:25:38. > :25:42.Now to add the most important thing in the whole gumbo -
:25:42. > :25:47.the okra.So that goes straight into the pot
:25:47. > :25:49.and cook that for about a minute.
:25:49. > :25:52.Next, we've got some tomatoes.
:25:53. > :25:59.These are nice local beef tomatoes, but those vine tomatoes are really good in this.
:25:59. > :26:04.No problem out here, using freshtomatoes. They've so much flavour.
:26:04. > :26:08.There's three or four chopped tomatoes going in now,
:26:08. > :26:12.and now some chilli. These are jalapeno chillies,
:26:12. > :26:17.which are hotter than the ones athome, so I won't put all these in.
:26:17. > :26:21.About five or six slices,cos I haven't taken the seeds out.
:26:21. > :26:25.And now some herbs - parsley, bay leaf and thyme.
:26:25. > :26:30.Just stir those in, and now for that lovely stock.
:26:30. > :26:36.That's beginning to look like the final dish, which is, particularly in Carolina,
:26:36. > :26:39.a sort of soup with lots of bits in.
:26:39. > :26:41.Next, we put the bits in that matter.
:26:41. > :26:46.You do whatever you want. Of course, I'LL put seafood in,
:26:46. > :26:53.but I'll put some chicken in as I'll put in crab, clams, oysters.well.
:26:53. > :26:58.Anyway, on with the clams now. These are little-necked clams.
:26:58. > :27:04.Some good shrimp. The shrimpingseason is just starting round here.
:27:04. > :27:07.Just look at that! That is how it's supposed to be.
:27:07. > :27:14.All that seafood - it's a bit like a bouillabaisse. The same sort of dish. Absolutely exquisite!
:27:14. > :27:21.And now the final ingredients which need no cooking, really. A minute, no more than that.
:27:21. > :27:23.First, oysters,
:27:23. > :27:28.and all that juice is going to go in- cos it's nice and salty.
:27:28. > :27:34.Back crab meat. We've already put whole crab in, but some meat is a good idea,
:27:34. > :27:37.so just add a few dollops of that.
:27:37. > :27:43.A few chopped spring onionsnear the end, so they'll still have a bit of crunch.
:27:43. > :27:46.In they go. Finally, some more greenness
:27:46. > :27:51.just to finish the dish off -some chopped parsley, straight in.
:27:52. > :27:57.And that's it. Let's try it poured over some rice. It's fantastic.
:27:57. > :28:07.I asked a Creole woman once aboutgumbo and she refused to answer me.
:28:07. > :28:11.
:28:11. > :28:12.What
:28:12. > :28:13.What a
:28:13. > :28:16.What a brilliant
:28:16. > :28:25.What a brilliant looking place to make gumbo. Now, Rick gets to
:28:25. > :28:30.travel to some amazing places. Also, I've been abroad this week, to
:28:30. > :28:40.Valencia this week. I have been tasting so great grub.
:28:40. > :28:41.
:28:41. > :28:46.I was tasting ensaimada, it is made mostly of vegetable lard! Great
:28:46. > :28:51.stuff. You know, over in Ibiza... The love
:28:51. > :28:57.island. That's the one. Well, they have
:28:57. > :29:01.pumpkins and they sugar it, or candy it to make these pastries. Of
:29:01. > :29:10.course, in Spain, they love the pig and they love everything about the
:29:10. > :29:17.pig and they use the fat to create these great ensaimadas. This is a
:29:17. > :29:21.little homage. I watched this chef make it. He pinned out the dough
:29:21. > :29:28.and spread out the lard. They took a little bit of pumpkin and rolled
:29:28. > :29:34.it up and circle it and bake it, dusted with icing sugar and eating
:29:34. > :29:40.Sorry, I'm still thinking of you covered in lard and pastry! We take
:29:40. > :29:43.the squash, you can use pumpkin for the squash, you can use pumpkin for
:29:43. > :29:48.this, and we roast this in the oven. But enough about the pumpkin, now
:29:48. > :29:54.about you, congratulations on your new job! I have to say thank you
:29:54. > :30:03.very much to Claudia Winkleman for having another baby! Another one!
:30:03. > :30:13.Yes, well this is the third. I get to stand in for her now so it is
:30:13. > :30:13.
:30:13. > :30:18.right up my street. Do you remember when we first met
:30:18. > :30:25.on Strictly Come Dancing? You were wearing Lycra! I will never forget
:30:25. > :30:32.I will never forget your tango. What is wrong with my tango? Didn't
:30:32. > :30:37.they tell you looked like a murder! It was a very good tango, I thought.
:30:37. > :30:42.It was a bit harsh. I did look like a murder, though.
:30:42. > :30:49.Any way, to change the subject, you weigh the pumpkin or the butternut
:30:49. > :30:54.skaurb. -- squash.
:30:54. > :31:01.Then you add two thirds of sugar. That is a lot of sugar.
:31:01. > :31:07.A little squeeze of lemon in there. Then the entire lot goes in a
:31:07. > :31:17.blender. It is looking good so far? That is
:31:17. > :31:23.almost as much sugar as there is pumpkin. I like it a lot! Do you
:31:23. > :31:29.still dance? No, but, having said that, I have been to a place where
:31:30. > :31:36.you met Norman? Oh, yes, Ibiza. I have never been to Ibiza, this
:31:36. > :31:42.was my first time. It is the only place in the world where you get to
:31:42. > :31:48.see a whole cross-section of the world's population. You get the
:31:48. > :31:55.really hard core people in San Antonio. Then the people who have
:31:55. > :31:59.gotten out there and gotten off the plane and look like this pumpkin in
:31:59. > :32:04.colour. They do, they are bright orange.
:32:04. > :32:10.I never understand that, people getting spray tan before on holiday.
:32:10. > :32:17.There are also a lot of people with corned beef legs, but they are all
:32:17. > :32:23.dancing. It will is a great place! It is.
:32:23. > :32:27.So, tell me what you are doing with your festivals? I am working for
:32:27. > :32:35.Sky Arts. We are doing the festivals. Next weekend it is the
:32:35. > :32:45.coverage of the Latitude Festival in suf oak. A beautiful setting. We
:32:45. > :32:45.
:32:46. > :32:51.are live on air -- in suf ofbg. This is in HD.
:32:51. > :33:00.-- Suffolk. We have all kinds of great music.
:33:00. > :33:10.The great thing about Latitude, there is the Mc, lots of people
:33:10. > :33:11.
:33:11. > :33:17.playing like LyleLovett, but also poetry. It is a little worrying for
:33:17. > :33:24.me, as I'm not very good on poetry. There is Steve kooingan on the show.
:33:24. > :33:30.There is poetry, ballet. Do you have any dance music? Have
:33:30. > :33:36.you fallen in love with dance music? Were you on a podium, James
:33:36. > :33:40.Martin? I was there with,000 other people moving in the same direction.
:33:40. > :33:49.You couldn't move -- I was there with the 9,000 other people moving
:33:49. > :33:57.in the same direction! Really, that is so strange. If you were in the
:33:57. > :34:05.club with James Martin on a podium, please text us the photographs!
:34:05. > :34:13.was the only guy there in a jacket, the rest had their shirts off! So,
:34:13. > :34:19.we get the parcels, you get the stewed pumpkin. You put it in the
:34:19. > :34:25.blender and you have this sugared pumpkin which tastes fantastic.
:34:25. > :34:30.They would use normal pastry with lard. I'm using filo pastry. We
:34:30. > :34:36.roll it up like that You look like you could work in a
:34:36. > :34:41.jumper shop with that folding. Roll them up and deep fry them.
:34:41. > :34:47.That's my favourite bit. This would be mine if our home
:34:47. > :34:52.economist was not on a health kick and she has this low cholesterol
:34:52. > :34:56.oil stuff. I would use lard. Do you have a dripping pot at home?
:34:56. > :35:01.Absolutely! You don't get this figure without that! Any way, we
:35:01. > :35:09.mix this together. When I first met you, Saturday mornings is normal
:35:09. > :35:15.for you, you are doing Radio 2 now? Yes, every day 6 pv 8.00am, and I
:35:15. > :35:21.used to do Live and Kicking. This has replaced it.
:35:21. > :35:27.Your dad was doing it as well? I know. I remember my dad standing
:35:27. > :35:32.in for Tommy Body. He had to interview Tears for Fares. He had
:35:32. > :35:42.no idea who they were! Morninging dad, if you are watching! Right,
:35:42. > :35:45.
:35:45. > :35:50.look at these! Great! A little spij yen on there, just like that.
:35:50. > :36:00.-- smidgen! Fancy finishing touches. Ice-cream as well. That looks
:36:00. > :36:01.
:36:01. > :36:05.great! A proper feast! Then we take this... Yummy.
:36:05. > :36:12.I feel there ought to be clubbing music in the background. You are
:36:12. > :36:18.back out there in August? We go every year for two weeks, Norman
:36:18. > :36:21.plays Space. Space, I've been to Space! I went
:36:21. > :36:31.to Paddy Ashdowna! That is the posh one.
:36:31. > :36:32.
:36:32. > :36:38.I went to that one beginning with A. Amnesia! It was dark, I could not
:36:38. > :36:46.see the sign! I'm there. Did you fall in love with it?
:36:46. > :36:54.I was there, big box, little box, cardboard box! Right, what are we
:36:54. > :37:01.cooking for Zoe at the end of the show, is it food heaven? Steak or
:37:01. > :37:09.food hell, razor clams. Topped with a mixture of Caroline Wyatt.
:37:09. > :37:16.Then served with a tomato sauce vierge.
:37:16. > :37:24.Nathan, what would you like Zoe to have at the end of the show? Food
:37:24. > :37:30.hell! Hannah? Heaven! Right, it is time for a lesson in easy Indian
:37:30. > :37:38.food. Today, Anjum Anand is teaching a Scottish woman to cook
:37:38. > :37:40.This week I'm going to Edinburgh a one-woman food phenomenon -
:37:40. > :37:46.a campaigner for the Slow Food Movement and also director of the Scottish Food Guide.
:37:46. > :37:49.Do you ever cook Indian food, ever? Never.
:37:49. > :37:53.I've only met people that might give me a kind of Euro version.
:37:53. > :37:57.I feel unsure because I would rather do it properly or not at all.
:37:57. > :38:02.Wendy demonstrates traditional Scottish recipes at festivals and events all over Scotland.
:38:02. > :38:05.But now she's going to be performing a show with a difference.
:38:05. > :38:10.The people that come and watch today will be astounded when they realise what they are in for.
:38:10. > :38:16.Her demonstrations are extremely popular, so she's about to put her reputation on the line.
:38:16. > :38:19.You always have a flutter, it's good to have butterflies.
:38:19. > :38:22.She's going to attempt to cook three Punjabi dishes from scratch
:38:22. > :38:26.in just one hour, with an audience of over 100 people watching.
:38:26. > :38:36.And in this kitchen, there's no place to hide.
:38:36. > :38:45.
:38:45. > :38:48.But the first dish I'm going to show Wendy is a staple of Punjabi cuisine - tarka dal.
:38:48. > :38:54.Tarka simply means spices cooked in oil which is then added to the cooked dal, or lentils.
:38:54. > :38:56.I'm going to simmer my lentils
:38:56. > :38:58.in around a litre of water, for 40 minutes.
:38:58. > :39:00.Then I'm going to get Wendy
:39:00. > :39:02.to help me with the tarka by chopping an onion
:39:02. > :39:04.whilst I julienne 20 grams of fresh ginger.
:39:04. > :39:08.So how long have you been involved with the Slow Food Movement?
:39:08. > :39:10.I'm adding two teaspoons of cumin seeds to the hot oil.
:39:10. > :39:13.So you know the cumin is done because you can smell it.
:39:13. > :39:15.Oh, yes. Can you smell it? Yes.
:39:15. > :39:17.It's quite nutty already. Yes, it is.
:39:17. > :39:19.So we're going to go in with our onions.
:39:19. > :39:22.Lots and lots of julienne ginger,
:39:22. > :39:24.which is really delicious when you just get a bite in your mouth.
:39:24. > :39:30.You've got a ton of cumin in there.- I do.
:39:30. > :39:32.Next, I'm adding two whole chillies.
:39:32. > :39:33.I'm surprised at your chillies in there whole.
:39:34. > :39:36.The seeds and the membrane have the heat.
:39:36. > :39:38.I always put them in whole cos they- have a fantastic flavour.
:39:38. > :39:40.And if I think it needs more spice I put a bit of red chilli powder.
:39:40. > :39:43.So you're getting the subtlety without the strong heat. Yes.
:39:43. > :39:46.I'm getting Wendy to blend the tomatoes and the garlic.
:39:46. > :39:48.We have fantastic tomatoes in Scotland.
:39:48. > :39:53.You get that scent that you don't get from a shop bought one.
:39:53. > :39:59.Then I'm adding my pureed paste, turmeric and coriander powder.
:39:59. > :40:06.And garam masala.
:40:06. > :40:08.Once I've added the garam masala I'm going to season to taste.
:40:08. > :40:10.So this is nearly done.
:40:10. > :40:12.What I'm going to ask you to do is just try a bit. OK.
:40:12. > :40:14.If you're OK with fingers. Cook's pinky.
:40:14. > :40:16.Yeah. And if everything tastes harmonious...
:40:16. > :40:19.Oh, that's lovely. It's beautiful.
:40:19. > :40:21.The garlic's not raw, the tomatoes are not raw. No.
:40:21. > :40:24.So we can move on. That's lovely.
:40:24. > :40:28.I'm adding the tarka to the cooked lentils.
:40:28. > :40:32.Finally, some freshly chopped coriander. Essentially that's done.
:40:32. > :40:42.My first ever Punjabi dish.
:40:42. > :40:44.It's gorgeous.
:40:44. > :40:54.Yeah? Yeah. It's lovely. Can I dig in again? Please.
:40:54. > :41:17.
:41:17. > :41:17.I
:41:17. > :41:17.I will
:41:17. > :41:21.I will prick
:41:21. > :41:27.I will prick these with a knife to ensure that they don't explode in
:41:27. > :41:33.the pan. So, the onions are browned. They smell delicious. Next, I'm
:41:33. > :41:40.adding the piece of tomatos, garlic and ginger and then I'm putting in
:41:40. > :41:48.So a couple of teaspoons And a teaspoon and a half
:41:48. > :41:50.to puree 450 grams In India today, people who can't
:41:50. > :41:53.actually grind this by hand, on stone.
:41:53. > :41:59.I've seen people do it. That's why this is a special dish.
:41:59. > :42:02.OK. So in goes my yoghurt.
:42:02. > :42:05.I'm just standing here thinking, I'm enjoying myself too much,
:42:05. > :42:09.I need to concentrate more because I'm going to have to do all this!
:42:09. > :42:18.You will be fine. You will be fine.
:42:18. > :42:27.I'm going to leave the dish to cook for around ten to 12 minutes.
:42:28. > :42:29.Mmm. Do you like that? Mmm.
:42:29. > :42:32.Love it. So do you think you can recreate that?
:42:32. > :42:35.And cook it with authority and love to the people at the show?
:42:35. > :42:45.I shall give it a very good try. I...
:42:45. > :43:08.
:43:08. > :43:09.As
:43:09. > :43:09.As the
:43:09. > :43:13.As the minutes
:43:13. > :43:17.As the minutes tick down, the hall fills up.
:43:18. > :43:21.Is a minutes have gone by, but things are not going according to
:43:21. > :43:25.plan. Now, these should be sizzling, they
:43:25. > :43:31.are not really sizzling, so we shall up this a little bit.
:43:31. > :43:37.Adding to the pressure, Wendy's every move is being watched.
:43:37. > :43:40.Now, this is beginning to do what it was meant to do. I have the
:43:40. > :43:43.green Chile peppers and I'm spearing.
:43:43. > :43:50.Wendy is doing brilliantly, but is a little nervous. It is difficult
:43:50. > :43:58.to do this. I'm concerned she does three dishes, as she starts
:43:58. > :44:02.I've got some free range organic chicken here and I'm going to cut it in nice bite-sized pieces.
:44:02. > :44:05.It's easier for you and it cooks much more quickly.
:44:05. > :44:10.So pop this in here and let's get this chicken cooking.
:44:10. > :44:12.Pureed a little bit, so we end up with a slightly pureed mix...
:44:12. > :44:15.So we're about 15 minutes left.
:44:15. > :44:19.She's doing really well time-wise now but I think what she hasn't realised is we cook the chicken
:44:19. > :44:22.in big joints in the kitchen so the masala cooked with the chicken
:44:22. > :44:26.and it cooked to a really beautiful soft, smooth curry.
:44:26. > :44:29.But she's used bite-sized chicken pieces, which cook
:44:29. > :44:32.in a fraction of the time. The masala's not going to cook.
:44:32. > :44:34.We'll see how it goes.
:44:34. > :44:37.And now we're going to add this lovely sauce,
:44:37. > :44:42.the tarka. It looks as if Wendy might get all the dishes done
:44:42. > :44:47.in time, but as she tastes the dal for the first time, doubt sets in.
:44:47. > :44:49.Do you want to have a little taste?
:44:49. > :44:53.See if you think it needs a little more of something or something else.
:44:53. > :44:55.Have you seasoned? Yeah.
:44:55. > :44:58.Um... I haven't added the salt. That's what it is.
:44:58. > :45:06.OK. I haven't added the salt. I did bring salt.
:45:06. > :45:09.Thanks, everyone. Time's up, and the audience obviously approved of her presentation.
:45:09. > :45:11.But how will the food go down?
:45:11. > :45:14.Do you do that kind of cookery yourself? Mine doesn't taste half as nice.
:45:14. > :45:16.Oh, I don't believe that for a minute.
:45:16. > :45:19.Tasty. Tasty.
:45:19. > :45:29.This is lovely. I do one like this at home, but it's nothing like this.
:45:29. > :45:31.
:45:31. > :45:31.I've
:45:31. > :45:32.I've calmed
:45:32. > :45:35.I've calmed down
:45:35. > :45:40.I've calmed down now, I promise. Still to come this morning on
:45:40. > :45:47.Saturday Kitchen Live. Nigel Slater is out in his allotment, hunting
:45:47. > :45:53.for supper ideas. He has lots of tomatoes and also
:45:53. > :45:56.going to the kitchen to make a leek risotto. Keith Floyd is in the
:45:56. > :46:01.Dordogne area of France. He is cooking fish with lots of
:46:01. > :46:09.herb and of course, a slurp of wine. It is the last live show for a few
:46:09. > :46:18.weeks, so it is the final chance for Nathan and Angela to break all
:46:18. > :46:23.of our existing records. They are going head to head with
:46:23. > :46:29.the omelette challenge and what are we cooking for Zoe, will it be food
:46:29. > :46:35.heaven or food hell, razor clams or the steak? Angela? I have tasted
:46:35. > :46:42.both, but I did like the razor clams, I'm sorry, Zoe.
:46:42. > :46:51.Right, up next is Angela Hartnett, with her restaurant the Murano.
:46:51. > :46:58.I feel like we are back to normal now that you are dance ing -- here.
:46:58. > :47:00.Have you stopped the dancing now? Right, go on, then, what are we
:47:00. > :47:07.Right, go on, then, what are we making today? What we are making
:47:07. > :47:12.today, I have to bone this chicken down, saute it off, served with
:47:12. > :47:18.rosted peppers, beautiful chorizo, served with sage and you are going
:47:18. > :47:22.to make some aubergine, onion, tomatos, finished with coupin and
:47:22. > :47:27.basil. Sounds good to me.
:47:28. > :47:31.So, quite Spanish. I'm trying to do this to keep you busy to stop you
:47:31. > :47:38.dancing. That is what I've been told.
:47:38. > :47:44.So, the chicken, you are going to cut that up? Yes it is making it
:47:44. > :47:48.quicker to cook. I love the idea of a one-pot-wonder.
:47:48. > :47:55.Then you can take it out of the pan and serve it on the table and
:47:55. > :48:01.everyone can dig in. The colander is back? Do you salt
:48:01. > :48:06.the autobiography yeen? I do salt it, it is not so much for the
:48:06. > :48:11.bitterness, but more the fact that it takes out some of the liquid, so
:48:11. > :48:16.when you fry it is not so oily. There it is.
:48:16. > :48:21.I can make something out of that! Right, we can fry that off? Yes,
:48:21. > :48:27.then we are adding our onions and tomatos to it.
:48:27. > :48:33.It is like a southern Italian dish, but we are spicing it up with a bit
:48:33. > :48:36.of coupin there. You have made this look very easy
:48:36. > :48:44.and quick. I think it is easy.
:48:44. > :48:50.What, to chop up a chicken? I think Zoe does not think so! I think you
:48:50. > :48:56.have to do it with confidence! have to have that madness to you!
:48:56. > :49:04.think it would look like a chicken nugget if Zoe is left with the
:49:04. > :49:10.knife in the kitchen! I'm not good in the kitchen, I'm not.
:49:10. > :49:15.Now, we are going to put a little bit of oil in the pan there. Just a
:49:15. > :49:18.little bit there and season that chicken up, skin side down. That is
:49:18. > :49:22.to get the lovely colour on the skin.
:49:22. > :49:27.Now, this is unusual for you, Spanish food. I thought you were
:49:27. > :49:33.Italian through and through? Yeah, but I think Spanish food, I love
:49:33. > :49:40.the spiciness of it. It has the Moroccan influence to it. I love
:49:40. > :49:50.chorizo and the paprika, but it is partly for a bit of self-publicity.
:49:50. > :49:54.I have a new book out! Rplts Go on, then? -- go on, then? Yes it is a
:49:54. > :50:01.great little dish. It is in the book. The whole point is that they
:50:01. > :50:06.are all great one pot wonders. You can do it all at once. I love you,
:50:06. > :50:16.naitan, but there is no 14 hour tomatos in my book.
:50:16. > :50:18.
:50:18. > :50:26.It sounds good! Now, this is the spisy one of the two types of
:50:26. > :50:36.chorizo? Yes, it is quite spicy, but it all adds to the flavour of
:50:36. > :50:37.
:50:37. > :50:42.it! I feel like I have spent the hour chopping up tomatos! I love
:50:43. > :50:46.the idea of everything in one pot. It is so much easier, if you have
:50:46. > :50:51.the kids, all in one pot, it is great.
:50:51. > :50:56.It is smart, that is how it should Right, let's check the colour of
:50:56. > :51:01.this. Beautiful. That is what you are looking for, a
:51:01. > :51:05.nice bit of colour there. It will roast in the oven as well.
:51:05. > :51:09.I have the onions sweating off with the tomatos.
:51:09. > :51:14.Now, you are not just working on the restaurant, you are doing other
:51:14. > :51:20.stuff? Yes, I look after a Whitechapel gallery in the East End,
:51:20. > :51:23.very near my house, which is convenient. I do that with this
:51:23. > :51:29.catering company, we do it in combination.
:51:29. > :51:33.Maybe next year a few other bits and bobs. I am going up to
:51:33. > :51:42.Silverstone. Not because I like cars, but I'm doing a dinner up
:51:42. > :51:49.there. The cars are wasted on me. I'm the worse person to go up there.
:51:49. > :51:55.They asked me if I wanted to watch, but I didn't.
:51:55. > :52:03.So, a little bit of olive oil in there and sto start the cooking off,
:52:03. > :52:08.we -- and sto start the cooking off, -- and to start the cooking off, we
:52:08. > :52:14.put that in there with the chorizo and the peppers.
:52:14. > :52:19.What are you cooking up in Silverstone? We are doing a lovely
:52:19. > :52:26.risotto, a crab dish and then finishing off with a little bit of
:52:26. > :52:31.beef. So, perfect for Zoe. Now, we get this so-calledawayed
:52:31. > :52:37.off. Then it goes in there. We finish it with a little bit of
:52:37. > :52:41.lemon zest. If you feel when you put it in the oven it looks dry,
:52:42. > :52:45.add a little bit of water and it will be fine. Then finish that with
:52:45. > :52:51.a nice squeeze of lemon. That is there.
:52:51. > :53:01.So, I can put this in here. Don't forget all of the recipes are
:53:01. > :53:08.
:53:08. > :53:14.ready. Are they done? Beautiful. Oh, the
:53:14. > :53:20.herbs, we always forget the herbs. You can take the devil's food,
:53:20. > :53:26.coriander. Devil's food, why do you put it in
:53:26. > :53:34.there, then? It is not something that I like, but it goes well with
:53:34. > :53:39.the aubergines and tomatos. But I also read an article, that
:53:39. > :53:44.said that people that don't like coriander are stupid and those that
:53:44. > :53:51.love it are intelligent! So, I am sure that you love that, James.
:53:51. > :53:56.Also, I get all of the time... Delicious! I always use basil, so I
:53:56. > :54:02.have to be a bit adventurous. So, that is going to be finished
:54:02. > :54:06.with red wine and a touch of the cumin. That is perfect.
:54:06. > :54:16.We have toasted pine nuts here? Throw them in there now.
:54:16. > :54:20.
:54:20. > :54:26.Beautiful. Fantastic. This you can That is beautiful.
:54:26. > :54:31.A little bit of pepper. That's it.
:54:31. > :54:35.Oh, crikey, that is hot. How long has the chicken had in the
:54:35. > :54:40.oven? About 35 minutes to 40 minutes.
:54:40. > :54:45.You get this lovely colour of the oil? That is coming from the juices
:54:45. > :54:55.of the chorizo. That is what I like. You can put that on the table and
:54:55. > :55:01.serve the vegetables in another pot. You forgot to tell us the name of
:55:01. > :55:11.your book? Sorry, it is called Taste of Home.
:55:11. > :55:11.
:55:12. > :55:18.They are all one pot wonders. It is very pink this episode, the
:55:18. > :55:23.chorizo oil, the T-shirt. So, remind us of that again?
:55:23. > :55:27.have chorizo and chicken with spicy aubergine.
:55:27. > :55:33.Finished with coriander leaves! Thank you very much, James! There
:55:33. > :55:38.you go. Right, it looks fantastic. We are ready. It smells great.
:55:38. > :55:43.Dive into that one. It is great, simple food.
:55:44. > :55:48.The sausage and the chicken are a great combination.
:55:48. > :55:54.This is something that goes so well. There are certain things that go
:55:54. > :55:58.well in life, this is one of them. Pork would be perfect with it too.
:55:58. > :56:01.Nathan, I don't think you are getting any of that after Danny has
:56:01. > :56:11.finished. Now, back to Christchurch to see
:56:11. > :56:18.
:56:18. > :56:24.what Olly Smith has to go with With Angela's chicken, I'm hunting
:56:24. > :56:31.a red wine with a balance of savoury and fruity complexity. Now
:56:31. > :56:37.you could go for one of these, a rocking Rioja, but I have found a
:56:37. > :56:42.cracking wine from Italy. When was the last time you opened up a
:56:42. > :56:52.bottle of wine from Italy? This is Chianti Colli Senesi 2009. It comes
:56:52. > :56:57.from sunny Tuscany. A blend of grapes, made by the superb
:56:57. > :57:03.SanGiovese. They have an earthiness and fruitiness. To me, that is like
:57:03. > :57:09.a chair lift right to the top of Mount Happy! Let's hitch a ride!
:57:09. > :57:15.Glorious! Think about the juicy chicken in Angela's dish and the
:57:15. > :57:21.sweet peppers. For the ingredients you need the texture and the
:57:21. > :57:26.intensity. With the smokey flavours you need
:57:26. > :57:30.body in the wine and also some fruit. Finally, thinking about the
:57:30. > :57:40.aubergine. A complex dish, but with a lovely brightness coming to it
:57:40. > :57:47.from the red wine vinegar. This gives the dish a natural acidity.
:57:47. > :57:51.Angela, here is to your choice chicken, cheers! Cheers indeed, a
:57:51. > :57:56.bottle of Chianti Colli Senesi 2009, what do you reckon? It is really,
:57:56. > :58:03.really nice. Delicious. Great combination. Happy with the
:58:04. > :58:07.food? Can I stay. I love the food. Hannah, what about you? Yes, very
:58:07. > :58:10.nice. Nathan, a great combination? Yes,
:58:10. > :58:16.the marriage with that, it works very well.
:58:16. > :58:20.Danny is not letting it go anywhere. Now, here are more ideas from Nigel
:58:20. > :58:30.Slater. He has gone to the allotment with some mini helpers,
:58:30. > :58:31.
:58:31. > :58:34.I love my garden But this year I've had
:58:34. > :58:36.When I talk about allotment envy, this is what I mean.
:58:36. > :58:39.Huge sweet corn.
:58:39. > :58:43.I mean fabulous, fat cobs of cornthat will be ready very, very soon
:58:43. > :58:44.and the space to grow it.
:58:44. > :58:48.This is a double allotment.
:58:48. > :58:50.But it's got beans and it's got peas- and potatoes.
:58:50. > :58:52.It's got onions, fruit, everything.
:58:52. > :58:54.It is just such a beautiful place.
:58:54. > :58:56.And the room to do things properly.
:58:56. > :58:58.There's so much grown on these allotments.
:58:58. > :59:00.People of all ages are enjoying growing their veg here.
:59:00. > :59:03.Olga and her two children, Penelope and Alexander,
:59:03. > :59:06.have their own patch growing all sorts of produce.
:59:06. > :59:09.So how long have you had this allotment?
:59:09. > :59:12.This is my second summer.
:59:12. > :59:14.And it was an allotment or...?
:59:14. > :59:17.It was a dump. SHE LAUGHS
:59:17. > :59:20.It was a tip. It was overgrown. Found a worm.
:59:20. > :59:26.Leave the worm. The worms are good.- We love worms.
:59:26. > :59:28.So we had to start from scratch.
:59:28. > :59:31.Whoever had it before us
:59:31. > :59:33.had a square patch of about three metres square
:59:33. > :59:34.that he cultivated in the middle.
:59:34. > :59:36.And just left the outside?
:59:36. > :59:38.And the rest of it was tragic, really.
:59:38. > :59:40.Whoa.
:59:40. > :59:42.Whoa. That's for baking.
:59:42. > :59:52.I'm very jealous of your spinach. This is...?
:59:52. > :59:52.
:59:52. > :59:54.I didn't mean courgette. This is my one.
:59:54. > :59:56.Penelope's and her friend's have died but this is my one.
:59:56. > :59:58.But you see, the birds will love these seeds.
:59:58. > :00:00.They'll be all over there.
:00:00. > :00:01.That will be their food for the autumn.
:00:01. > :00:03.Their food for the autumn and winter.
:00:03. > :00:06.Could one of you go and pick the reddest of the plum tomatoes?
:00:06. > :00:10.Just the red ones. Just the really red ones.
:00:10. > :00:14.'I want to cook a rich and thick tomato and garlic dish.
:00:14. > :00:21.'Everything I'm cooking with has been grown on this allotment.'
:00:21. > :00:23.Are you fussy about vegetables?
:00:23. > :00:26.No, he's the fussy eater.
:00:26. > :00:28.What vegetables do you like?
:00:28. > :00:29.Nice cutting.
:00:29. > :00:31.Thank you.
:00:31. > :00:33.Um... Yeah, tomato.
:00:33. > :00:35.What herbs have you got here?
:00:35. > :00:38.We've got some sage and we've got some rosemary.
:00:38. > :00:39.Oh, some rosemary. Yep.
:00:40. > :00:41.Do you know where the rosemary is?
:00:41. > :00:43.Here. Yep.
:00:43. > :00:44.Can I nick a bit of rosemary?
:00:44. > :00:47.Do you want to pick some of the tops of the stalks?
:00:47. > :00:48.And put them in there?
:00:48. > :00:50.Well, let's see what Nigel's going to do.
:00:50. > :00:53.'It's great to see the children enjoying this place,
:00:54. > :00:57.'and they really get stuck in seeing the seeds they've planted
:00:57. > :00:59.'grow into wonderful produce
:00:59. > :01:01.'and then eating it.'
:01:01. > :01:07.This is the first year that we've had proper crops
:01:07. > :01:09.and they've been part of the process from the beginning,
:01:09. > :01:12.from the planting, from the watering.
:01:12. > :01:14.So they saw the seeds go in?
:01:14. > :01:16.They're seeing it through, yeah.
:01:16. > :01:18.That's what's making it interesting for them.
:01:18. > :01:24.I'm just going to cut this up into very small bits.
:01:24. > :01:25.That one has lots.
:01:25. > :01:29.Yeah, and you see, that's actually quite spiky when you eat it.
:01:29. > :01:32.But if you cut it up, then all you get is the flavour.
:01:32. > :01:36.Eugh.
:01:36. > :01:39.Oh, that smells lovely.
:01:39. > :01:42.Mummy, if I like this, one day can you cook it?
:01:43. > :01:46.Yes. I know it sounds odd,
:01:46. > :01:48.but I want to put a little bit of cream in there
:01:48. > :01:50.because I just think with those juices...
:01:50. > :01:52.I mean, we'll see.
:01:52. > :01:56.'In the pan, I have olive oil, tomatoes, rosemary,
:01:56. > :01:57.'garlic and a little cream.'
:01:57. > :02:01.The cream mixes with the juices from the tomato
:02:01. > :02:03.and you just get a completely different flavour.
:02:03. > :02:04.Yum, yum.
:02:04. > :02:11.The cream mixed up with that thing,- it looks like caramel.
:02:11. > :02:16.It's something you could have on the side with some meat,
:02:16. > :02:19.or you could dump it on top of rice.
:02:19. > :02:25.Let it cool down.
:02:25. > :02:27.Mmm.
:02:27. > :02:31.I agree. Oops! Mine fell.
:02:31. > :02:32.Mummy? Yep?
:02:32. > :02:39.You know I don't really like that meat thing for the pasta.
:02:39. > :02:41.I would like you to cook this instead.
:02:41. > :02:43.You mean this instead of Bolognese?
:02:43. > :02:47.OK, we'll do this instead of Bolognese.
:02:47. > :02:49.Mmm. Yes?
:02:49. > :02:51.Mm-hm, yes.
:02:51. > :02:53.May I have some more?
:02:53. > :03:03.NIGEL LAUGHS You certainly can. Just tuck in.
:03:03. > :03:24.
:03:24. > :03:27.My Friday night supper is a leek risotto.
:03:27. > :03:29.It's a fabulous dish to use up your leftovers with.
:03:29. > :03:32.I'm using up the chicken stock I made at the beginning of the week.
:03:32. > :03:34.Leek risotto has all the comfort qualities of a risotto,
:03:34. > :03:36.but it's also got that freshness as well
:03:36. > :03:38.because of the green leeks.
:03:38. > :03:41.The important thing with cooking leeks
:03:41. > :03:43.is that you never let them brown.
:03:43. > :03:47.So they need to be cooked very slowly, and with a leek risotto,
:03:47. > :03:50.I start them off with a little bit of melted butter.
:03:50. > :03:53.Scatter all the chopped leeks into the pot with some butter,
:03:53. > :03:58.and, for flavour, add some tarragon.
:03:58. > :04:03.I reckon, because I don't measure rice when I make risotto,
:04:03. > :04:08.it's a good spilling handful of rice per person,
:04:08. > :04:10.and that's what I use.
:04:10. > :04:11.Then I pour in some white wine,
:04:11. > :04:14.because leeks and white wine go together beautifully.
:04:14. > :04:17.They really do.
:04:17. > :04:20.Gently stir your risotto as it simmers.
:04:20. > :04:25.And then little by little, add your stock.
:04:25. > :04:30.You really need to add the stock gradually.
:04:30. > :04:33.A couple of ladlefuls at a timeis really as far as you should go.
:04:33. > :04:36.And as the rice absorbs the stock and gets plumper
:04:36. > :04:39.and the liquid's starting to diminish in the pan,
:04:39. > :04:42.then you can add some more.
:04:42. > :04:44.You know, at the end of the day,
:04:44. > :04:46.I can't think of many things I'd rather do
:04:46. > :04:49.than just stand very quietly with a glass of wine in one hand
:04:49. > :04:51.and a wooden spoon in the other,
:04:51. > :04:53.just gently stirring the risotto.
:04:53. > :04:57.There's something very peaceful about it and very calming,
:04:57. > :05:00.and it's like all the stuff of the day
:05:00. > :05:03.just seems to fade into insignificance
:05:03. > :05:10.because I'm just stirring my supper.
:05:10. > :05:13.Then I start to make my little parmesan crisps,
:05:13. > :05:15.and all they are are parmesan.
:05:15. > :05:17.It's very finely grated...
:05:17. > :05:19...put into a non-stick pan
:05:19. > :05:22.and just flattened slightly, so it looks like a biscuit.
:05:22. > :05:24.And I just leave it over a low heat
:05:24. > :05:29.and what happens is the parmesanmelts and it forms a little crust.
:05:29. > :05:31.And then once it's crisp on the bottom,
:05:31. > :05:36.you very carefully flip it over and cook the other side.
:05:36. > :05:40.Risotto's so creamy and soothing and voluptuous.
:05:40. > :05:44.It's just one of those really useful, really comforting meals,
:05:44. > :05:46.that's very cheap.
:05:46. > :05:48.And somehow it seems to hit every spot.
:05:48. > :05:58.It just ticks all the boxesthat I need at the end of the day.
:05:58. > :06:03.
:06:03. > :06:04.Right,
:06:04. > :06:04.Right, it
:06:04. > :06:11.Right, it is
:06:11. > :06:15.Right, it is time to answer some of your foodie questions. Each caller
:06:15. > :06:25.also helps to decide what Zoe is going to have for lunch at the end
:06:25. > :06:26.
:06:26. > :06:35.of the show. First, it is Jeanne. What is your question? I have some
:06:35. > :06:40.gues berries, but apart from jelly or jam or crumble, what do I do for
:06:40. > :06:46.them? Nathan will have them. Foreeget about having them sweet
:06:46. > :06:51.and have them as a pickle. Very simple, a bit of sugar, two parts
:06:51. > :06:56.sugar, one part vinegar. In a pan, heat them up until they collapse,
:06:56. > :07:01.then put them in a jar. I serve them with a mackerel pate. That
:07:01. > :07:06.spread on toast with the pickle is beautiful.
:07:06. > :07:14.Very nice. There you go. What dish do you want to see at the end of
:07:14. > :07:22.the show? Definitely food heaven! Thank you! Debi, what is your
:07:22. > :07:30.question? I have pig cheeks, I don't know whether to roast them?
:07:30. > :07:37.Pig cheeks? Nice! I would braze them. Add cumin, spices, cloves,
:07:37. > :07:40.and then braze them in the oven. Braise them in the oven. They will
:07:40. > :07:49.be beautiful. Good luck with those. What dish do
:07:49. > :07:57.you want to see at the end of the show? Definitely food heaven!
:07:58. > :08:07.you! James, what is your question? We are doing a bake-off next week,
:08:07. > :08:12.I was wondering what could give me the edge presentationwise? I would
:08:12. > :08:16.say add poppy seeds to what every you are baking and that will look
:08:17. > :08:21.really nice. There you go. What dish would you
:08:21. > :08:24.like to see at the end of the show, food heaven or food hell? Food
:08:24. > :08:34.heaven. Right, there you go.
:08:34. > :08:36.
:08:36. > :08:43.Now, the three-egg omelette challenge. Timing wise, Angela is
:08:43. > :08:48.on about 20 seconds, however, naithon is a little slower --
:08:48. > :08:53.Nathan is a little slower, he could have made three by the end of his
:08:53. > :09:02.timing. Are you ready? Three, two, one, go!
:09:02. > :09:08.Oh, no! Oh, no! Come on, Nathan. You can do it! Oh, no, it is
:09:08. > :09:16.starting to stick and do all of that nonsense! Oh, no! Make sure it
:09:16. > :09:21.is an omelette! This is terrible! This is all over the place.
:09:21. > :09:26.Don't even think about it! going to make a nice scrambled egg
:09:26. > :09:31.with cheese. That is how it is going to be now! Please, God, none
:09:31. > :09:37.of my chefs are watching this. This is too embarrassing. I think that
:09:37. > :09:47.will taste nicer than Nathan's. You would rather eeat that, want you.
:09:47. > :09:48.
:09:48. > :09:57.Zoe, don't let James decide! If it is down to presentation... That is
:09:57. > :10:07.OK! Is it cooked? Shall I try a bit. He is getting me back for the pink
:10:07. > :10:10.jokes! Danny, are you sure you don't want some of this?! Hmm, that
:10:10. > :10:14.is lovely. Angela's time... About nine hours
:10:14. > :10:22.or something. Do you think that you beat your
:10:22. > :10:29.time, Angela? No, without a doubt. You did! Really?! It surprised me
:10:29. > :10:39.too. You did it in 44.92 seconds. Nobody is applauding as it is still
:10:39. > :10:41.
:10:41. > :10:49.not an omelette! Naitan? I've -- Nathan? I've been pushed off.
:10:49. > :10:52.You did it in 24.04 seconds. You stay where you are the board. What
:10:52. > :10:58.are you applauding for? They were both useless.
:10:58. > :11:03.Right, will Zoe get her idea of food heaven or food hell? The guys
:11:03. > :11:08.are yet to make up their minds. We have another masterpiece from Keith
:11:08. > :11:18.Floyd. He is off fishing in the Dordogne with the brilliantly named
:11:18. > :11:18.
:11:18. > :12:32.Apology for the loss of subtitles for 74 seconds
:12:32. > :12:40.claims he's been fishing on it claims he's been fishing on it
:12:40. > :12:50.For him, the Dordogne is He fishes not for fun,
:12:50. > :12:50.
:12:50. > :13:37.Apology for the loss of subtitles for 74 seconds
:13:37. > :13:47.He lives off the river. His parents have been doing it since the birth
:13:47. > :13:51.
:13:51. > :13:58.of Jesus. So like all fishermen, he They call this the partridge of the
:13:58. > :14:07.river. He does go on a bit this chap! They
:14:07. > :14:13.catch a lot here. Tent, roach, bream, pipe, I am getting carried
:14:13. > :14:19.away, but look at that, it gives any fisherman apoplexy to see all
:14:19. > :14:23.of that netted out of the river. This is strange for me. 30 years
:14:24. > :14:29.ago I caught my first ever perch. It was the day I forgot my
:14:29. > :14:34.sandwiches, I was forced to cook my perch myself. I too cooked it over
:14:34. > :14:44.a little wooden fire. It was wonderful. That is where I got the
:14:44. > :14:46.
:14:46. > :14:49.la petite perche que j'ai cuite You won't get fish
:14:49. > :14:58.These guys know a thing or two about it, so we shall see! I expect 10 out of 10 for this.
:14:58. > :15:02.Ca peut aller? Excellent, excellent!
:15:02. > :15:05.Bien cuit! Ca va? Tres bon!
:15:05. > :15:12.Et Monsieur le Pelican? Je vais voir. Pour moi, un poisson est sacre. Il faut aller doucement.
:15:12. > :15:17.It's a sacred thing for him. You don't just rush into it.
:15:17. > :15:27.C'est la meilleure que j'ai mangee.
:15:27. > :15:32.
:15:32. > :15:40.# If you want fish sur la table Roach if you are able Check that you have cast your net
:15:40. > :15:45.# Then you pull them out ze river See what they deliver
:15:45. > :15:50.# Chub or pike or bream Pas mal, ce stream! #
:15:50. > :15:53.These are freshwater fish, very popular here.
:15:53. > :15:58.They've been cleaned by squeezing out the insides.
:15:58. > :16:04.Soak them in milk for a few moments- like that -
:16:04. > :16:09.that enables the flour that I'll dredge them in to stick to them.
:16:09. > :16:12.A quick test for the hot fat -
:16:13. > :16:20.bung a little piece of bread in, and if it turns golden immediately the fat is ready for frying.
:16:20. > :16:28.That's ready, so all I need to do is to shake off... I won't cook them all, I haven't enough fat.
:16:28. > :16:35.Shake off the excess milk, dredge them in flour, then shake off the flour, like that...
:16:35. > :16:40.I'll do that by putting them into here. Shake off all the flour.
:16:40. > :16:44.Salt and pepper them, quickly.
:16:44. > :16:48.Shake it around again, and drop it in.
:16:48. > :16:56.While those are frying, Clive, back to me! A favourite way of serving them is with a persillade -
:16:56. > :17:01.a piece of garlic, finely chopped, and some parsley.
:17:01. > :17:08.Chop it as fine as you can, using a knife with a rounded edge.
:17:08. > :17:14.There we are! I like showing off, but do be careful of your fingers.
:17:14. > :17:18.I should think they're ready. I'll test one to see.
:17:19. > :17:22.Absolutely fabulous! Um...ah...!
:17:22. > :17:28.Only one person can tell me if it's any good - M. le Pelican.
:17:28. > :17:36.Pas assez cuits. Pas assez cuits? We'll keep them in a bit longer. They're not golden brown enough.
:17:36. > :17:43.M. le Pelican also adds a good dollop of duck oil, or goose fat, to enrich it even more.
:17:43. > :17:47.And he says always to use fresh oil.
:17:47. > :17:50.Ca va? Oui. Bon!
:17:50. > :17:56.I'll put them on there, like that.Voila - parfait! He says "perfect".
:17:56. > :18:02.Put the persillade over them... Voila! OK ? Un peu de sel...
:18:02. > :18:09.Vous aimez beaucoup le poivre? Lots of pepper. Pas trop,quand meme! Ca va comme ca? Voila!
:18:09. > :18:18.Goutez-le!
:18:18. > :18:19.OK?
:18:19. > :18:29.C'est l'or de la Dordogne. The gold of the Dordogne.
:18:29. > :18:37.
:18:37. > :18:39.Here's me and Bernard, getting in with the in-crowd.
:18:39. > :18:39.There
:18:39. > :18:39.There will
:18:39. > :18:42.There will be
:18:42. > :18:47.There will be more great Floyd These chaps in gold robes are
:18:47. > :18:51.films in the series of shows over the summer. Now, it is time to find
:18:51. > :18:54.out if Zoe is having steak, food heaven with another favourite,
:18:54. > :18:58.lobster. Absolutely lovely.
:18:58. > :19:03.Or this pile of lovely.... I can't look.
:19:03. > :19:07.The razor clams. We know what these guys want. They will not change
:19:07. > :19:11.their minds. So it was down to the two guests over here.
:19:11. > :19:14.Hannah and Danny. You are looking buff, Danny.
:19:14. > :19:18.That is why they both went for food heaven.
:19:18. > :19:24.heaven. Thank you so much! So, a hot pan on
:19:24. > :19:29.there. The guys are preparing the tomatos, please.
:19:29. > :19:35.More tomatos! I thought why not. Let's get the steak on.
:19:35. > :19:39.I'm so relieved. Thank you. Are you relieved? Yes, I am.
:19:39. > :19:42.Can you grab us olive oil. Just in there.
:19:42. > :19:48.I'm not normally allowed in the kitchen.
:19:48. > :19:56.This is a pan! Thank you. This is heat! Black pepper. We are going to
:19:56. > :20:03.cook that very, very quickly. Am I in the way! No, you are fine.
:20:03. > :20:07.I'm very good at washing up. Basically, this is a tomato concas
:20:07. > :20:13.srbg e. They are boiled and then peeled so
:20:13. > :20:19.that they have no skin on them. I think that I could do that.
:20:19. > :20:27.You are standing well away! I am. I am. I remove the flavour from
:20:27. > :20:37.everything. I don't know how I do it. Chilli concarnaway. Whenever I
:20:37. > :20:37.
:20:37. > :20:42.make it, it is like hot mince. It is really bad -- concarne.
:20:42. > :20:46.Now, the tomatos, you peel them. The sauce for the steak is so, so
:20:46. > :20:52.quick. You have the shallots. Nathan is preparing the lobster.
:20:52. > :20:57.This is a classic twist on a surf and turf. Normally we do this sauce
:20:57. > :21:03.with it, I think that it works really well. We have the shallots
:21:03. > :21:08.in there. The steak you want to basically seer it! It is so good
:21:08. > :21:12.looking at Nathan, how you get the meat out of the claws. You make it
:21:12. > :21:16.look so easy. Season this up with some salt. The
:21:16. > :21:20.thing about steak when you are pan frying it is to turn it over, but
:21:20. > :21:26.basically, leave it. It will continue to cook like that. That is
:21:26. > :21:31.where you get the crispyness that you want. Now at this point we add
:21:31. > :21:41.the butter. Are you alright there, Nathan? Did
:21:41. > :21:42.
:21:42. > :21:45.you take Angela out with a bit of lobster claw! No, I'm OK! Now, we
:21:45. > :21:54.are adding wine to that and double cream.
:21:54. > :22:01.Look at all of that cream! Check that out! This is cooking away
:22:01. > :22:06.nicely. We are grabbing the shells. What is that doing? It will give it
:22:06. > :22:11.a little bit of flavour. Now you can cook the steak and turn
:22:11. > :22:15.it over. You left that quite a long time on that side? Yes, that is
:22:15. > :22:22.where you get the crispyness. Turn down the heat now.
:22:22. > :22:28.There you go. Then... We add more butter! More
:22:28. > :22:32.butter! More cream! Check that out! That is why you are one of my
:22:32. > :22:37.favourite chefs. There you go. Lots of butter.
:22:37. > :22:41.Then you need to drain it off. Now take the sauce.
:22:41. > :22:47.Pass it through the sieve. It smells amazing.
:22:47. > :22:52.We bring that to the boil. Look at this, you see? Beautiful.
:22:52. > :22:56.Right, the tomatos are all done. No seeds? No seeds, hopefully.
:22:56. > :23:02.We have the lobster meat there. Chopped chives, that would be great.
:23:02. > :23:07.So, with the steak, you keep... When you do that, look at that!
:23:07. > :23:11.That looks gorgeous. That is proper, isn't it?! It must
:23:11. > :23:21.be great having two of the country's best chefs working for
:23:21. > :23:23.
:23:23. > :23:32.you! Well, I did say that, there is none cheaper! What is with the pink
:23:32. > :23:35.jumper, what were we saying he looks like Miami Vice! That was
:23:36. > :23:43.Nathan. It is the jacket in the club, you
:23:43. > :23:53.will never be forgiven for that. Is that not what Michael Douglas wore
:23:53. > :24:00.
:24:00. > :24:03.to warm it up. The steak is just cooked like this.
:24:03. > :24:13.That goes on there. We drain that off.
:24:13. > :24:15.
:24:15. > :24:20.Is this the speed that you can cook at home? This would take me days!
:24:20. > :24:26.You need mustard in there, a bit of whole grain mustard in the sauce.
:24:26. > :24:33.This is with the lobster. Now, Nathan would stop there and
:24:33. > :24:43.put some tomato juice in it. We eare putting the whole tomatos
:24:43. > :24:44.
:24:44. > :24:48.in. The chives in, then I will give it to the Mitch chin -- Michelin-
:24:48. > :24:56.starred chefs, or I will get it wrong. The fillet itself is a long
:24:56. > :25:00.piece of meat. The bottom bit is tapered off, that is used for steak
:25:00. > :25:06.tartare, the raw meat dish with the egg on the top.
:25:06. > :25:16.But the centre part is where you get the steak bits, the middle bit
:25:16. > :25:17.
:25:17. > :25:27.is the chateau brie and. -- briand. The tapered bit is for
:25:27. > :25:29.
:25:29. > :25:36.the tartare, the top bit is for the steak fillet, the middle is for the
:25:36. > :25:40.chateau briand. This is biology! Sir loin, then underneath ethat is
:25:40. > :25:46.the rib cage, underneath that is the fillet. It is the part of the
:25:46. > :25:51.animal that does no work. That is why it is so tender, but it doesn't
:25:51. > :26:01.taste as good as rump steak, I think.
:26:01. > :26:05.
:26:05. > :26:10.But it is great cooked like this. We can place ethat... Go on! Do you
:26:10. > :26:15.want Nathan to do a swipe! He is blanking us now.
:26:15. > :26:19.It is OK, he will be dancing in a moment, then we will all have a
:26:19. > :26:24.laugh. We are taking our steak. We are
:26:24. > :26:30.going to do this properly. If I was working in Nathan's restaurant, I
:26:30. > :26:35.would put that on the paper. It is the saip, it is just another -- it
:26:35. > :26:40.is just the same it is just another �106789
:26:40. > :26:45.Right, the lobster shell. Now, the last time I had surf and turf it
:26:46. > :26:51.was in America, it did not look like this, but this is proper
:26:51. > :26:56.lobster, but you poach the lobster in the sauce. See? Put that back in
:26:56. > :27:00.the shell and another piece of meat. This is not done anymore in
:27:00. > :27:09.restaurants? It is very classical. It is quite 70s.
:27:09. > :27:15.Why do I even bother! Taxi four one! Right, a little bit of this
:27:15. > :27:21.over the top. That is a real treat.
:27:21. > :27:24.There is a lot of butter and cream in there! It is delicious! I love
:27:24. > :27:31.it, I'm not complaining at all. Heaven on a plate.
:27:31. > :27:38.And, we are not finished yet e... Watercress sprig! Right, grab some
:27:38. > :27:43.irons and dive in. Check that out.
:27:43. > :27:49.I can barely wait. Thank you Mr Martin.
:27:49. > :27:56.Dive into that one. Guys, bring over the glassess, please.
:27:56. > :28:06.Angela, go on, then. Read this in Italy ian... Finest
:28:06. > :28:18.
:28:18. > :28:23.want to share this. Danny, you get to dive into that,
:28:23. > :28:26.Hannah, dive into that one as well. Best of luck with your festivals
:28:26. > :28:30.over the summer. Thank you.
:28:30. > :28:34.And congratulations on the new show. Well that's all from us today on
:28:34. > :28:37.Saturday Kitchen. Thanks to Nathan Outlaw, Angela Hartnett and Zoe
:28:37. > :28:40.Ball. Cheers to Olly Smith for the wine choices and to today's chef's
:28:40. > :28:43.table guests, Hannah and Danny All the recipes we've cooked in the
:28:43. > :28:46.studio are, as always, on the website. Go to: bbc.co.uk/
:28:46. > :28:49.saturdaykitchen We taking a short break from cooking live over the
:28:49. > :28:52.summer but we'll still be on. You can enjoy some great recipe