09/07/2011 Saturday Kitchen

Good morning. It's our last live show for a few weeks but we've

saved the best until last! This is Saturday Kitchen Live! Welcome to

the show. Cooking live with me in the studio are two cracking chefs.

First, the man whose inspirational Cornish seafood cooking has earned

him two shiny Michelin stars as well as pretty much every other

award going. It's the man with the best name in the business, Nathan

Outlaw. Next to him is a woman who also has a pretty full trophy

cabinet which includes a Michelin star for her Mayfair restaurant,

Murano. It's the equally brilliant, Angela Hartnett. Good morning to

you both. What's on the menu for you, Nathan? This morning it is

mackerel BLT. A BLT style? Yes.

Nice and refreshing. Nice and easy. A nicely cooked

piece of mackerel. Which is fantastic when it is in season.

Yes, there is a lot of it. Angela, follow that? I'm doing

chorizo and chicken with spicy aubergine.

A Spanish theme there? Yes, a bit Spanishy and Moroccan.

Where have you been on your travels? I love Spanish. It is

great with chicken. Two top dishes to look forward to

and we've also got a line up of great foodie films from the BBC

archive. There's Rick Stein, Anjum Anand, Nigel Slater and the

brilliant, Mr. Keith Floyd. Now, our special guest is used to early

starts. She presented TV shows like The Big Breakfast and Live and

Kicking before becoming the first ever female host of the Radio One

Breakfast Show. Already this morning she's notched up a couple

of hours on Radio Two. We've pumped her full of coffee to keep her

awake for the rest of the show, it's Zoe Ball. Lovely to see you

again? Yes, lovely to see you again. The think that the last time we met

was on a dancefloor Yes, you knocked me out! It was not me it

was Darren Gough?! Well, you have been on the radio this morning?

I have on Radio 2. 6 to 8.00am. My barking lark, I

mean, who is listening to it that early?! Of course this morning we

are cooking something that is based on Zoe's favourite ingredient s,

food heaven or Felpham. So, food heaven, what would it be? Food

heaven is for me steak. I love a juicy big steak.

Maybe not naitan's favourite. What about Felpham? I eat most

things, but one day Norman brought home razor clams. I could not face

it, but he made it for me and I had to try it.

I tried it and it didn't go down well.

So that is my Felpham. So, for food heaven I'm combining

steak with lobster. The steak is seasoned and fried in

a hot pan, served with watercress, tomato and spinach. Or food hell.

The razor clams. They are covered in Caroline Wyatt,

served with a tomato vierge sauce. I can't even look. It is the shells,

they are bringing me out in hives. You have to wait until the end of

the show to see which one Zoe gets. At the other end of table are our

two guests, Hannah, you brought in, -- you wrote in, who have you

brought in with you? I have my boyfriend, Danny.

He is looking buff. He is a gym instructor, who is the

best cook? I am. Danny? Yes.

Well, you get to help decide what Zoe is having at the end of the

show! Danny looks like a steak man! Put your questions to us live at

the end of the show. If you get through, you are deciding whether

or not Zoe gets food heaven or food hell.

Know, the own person in the world to hold two seafood Michelin stars

it is the brilliant, Nathan Outlaw. What are we making today? We are

making a mackerel BLT. We have bacon, lettuce, samphire, that is

in season, that is all coming together in a lovely refreshing

together in a lovely refreshing salad.

Before you mention it, I have worn this top as an homage to you. The

last time he was on the show he wore this... Check ha out! Trang

reen! It looks like a -- check that out! Tangerine! It looks like a

giant space hopper! You got a lot of comments about that show! I did.

I have to keep that shirt. You have beaten me today, though.

So, the mackerel, how are you doing it? Basically, the mackerel, some

times people are put off with it because of the preparation with the

bones, but do it this way and it is great.

It used to be cheap, but it is quite pricey now? Yes, we are all

aware of the sustainability. Things like mackerel are looking to be

eaten more as it is more sustainable, but it is not as cheap

as it once was now. You could go down to the

harboursides and the kids would be selling them.

They used to be ten pence. This one was line caught. We found

this in it?! It proves it was line caught.

So we take the rib cage out there, the bones then run the knife along

the centre where the bones are, then it gives you two clean fillets

with no bones in them at all. It is great for the kids, the oily fish,

it has the omega3s in it. This is great, and so many tomatos

in this too? Those tomatos are blending in with the shirt, James!

Thank you very much, Angela! Aisle ate get you later on in the show!

Next we need the mayonnaise. I have three egg yolks, vinegar and some

normal light olive oil that I'm using. You can use any oil, but not

too strong. Traditionally, mayonnaise would

have been made with vegetable oil? That's right.

Right, garlic, chthy? That's right. Explain what I am doing -- chilli.

What we are doing is making the tomato sauce, you can make a lot of

it, it can be frozen. Right, sugar in this, vinegar, that

has Chile and garlic in there. Give it a good mix upment

Leave it in a colander. So, through a tea towel.

Put it in the fridge or a larder. That is fine in there.

So, squeeze it and leaf it dripping? Yes, mind your shirt!

That is 1-1, Nathan. After 16 hours you end up with

this? Yes, it has lots of flavour. But it looks like dish water.

It is nice, isn't it? It tastes like tomatos.

Why not just put a whole tomato in it? You could make it with a good

juice, but I thought I would get you working.

What do you do with the left over bits of tomato? You can make a

simple pasta sauce with it. You don't have to throw it away. That

is a good way of using it. Or cook it down and keep it as a passata.

You don't put salt in it, you just add the sugar with the tomatos?

the sugar draws out the juice. So, I start this as a one-pan

wonder. So a little bit of oil. I always cook fish on medium heat.

Shall I check the bacon! There you go. If you would like to ask a

question on the show, call this live a little later on. There will

be Nathan's recipe on there. It may take two days to make with four

kilos of tomatos! Now, you are setting that on fire! You have to

flavour the tomatos. Have you ever had the fire alarm

going on? I think it is getting ready.

That was me, I did set fire to four sardines! When the tomatos are

starting to colour, lay the mackerel in skin side down.

Bacon! The crispy bacon is essential. Season the fillets of

mackerel with salt and pepper. Not too much as there are ingredients

in there that are salty, the samphire and the bacon. So not too

much salt in there. How is the restaurant going, then?

It is doing well. Obviously since getting the two stars, the fine

dining restaurant is fully booked, that is excellent, but I'm really

happy with the brasserie. That has been really busy. It is more of a

challenge for the mid-range restaurant to do well.

And Rock in Cornwall is opposite Padstow? That's right. There is a

bit of water between you, you could swim it if you wanted to, it would

take about 45 minutes! Danny could do it! I can't swim.

Maybe not. So, we are in a lovely area, Rock,

it is busy in the summer, it is quieter in the winter, that is the

challenge for us. Right, so the mackerel has a bit of

colour on there. Flip the mackerel over.

Do you want more oil in here to make it thicker? A little more,

yeah. Once you have turned it over. I

like the mackerel undercooked. If it is fresh you should be able to

eat it raw any way. So I take that out.

That has taken about two minutes, three minutes maximum.

Now into the pan we have got some samphire. That is growing

everywhere on the estuaries at the moment.

Sea asparagus! Yes, and add some of this little gem lettuce. I'm not

putting salt in that. That is how strong the samphire is,

you will not need to. And for me, to the mayonnaise can

you add a little bit of cream. love the way that Nathan is calm

and James is running around doing all of the hard work! Have you not

noticed on this programme, I do everything! This? Be careful with

the juice of the tomatos. How much? Like a sauce consistency.

Add it in! I love it when James looks as though he does not know

what he is doing! More? Yes. If it splits, it is down to you!

That is fine, whack a little more in there. Go on, it needs the

flavour. Literally, what you do is warm it through.

You have a pan on there. It could take a little more.

More? Just a little more. You have again to the effort to

make it, you may as well use it. Right, there you go.

Right, ready with the plate? Yes, we have our mixture with the

tomatos and everything. There is the saltiness from the

samphire and the bacon. The sweet tomatoes, the nice texture of the

crunchy lettuce. A few basil leaves, we forgot that

in the rehearsal, we have nearly forgotten it again! That on its on

is even really nice. On top of that, we have our mackerel fillets.

They are barely cooked. When it is this fresh, I must

stress you can literally in and out. You don't want to be overcooking

something like. This Then finish it och with our

dressing. That is our warm -- finish it off

with our dressing. That is the warm tomato mayonnaise.

Remind us of this again? It is basically a mackerel BLT.

He is a bit of a genius our Nathan. He is off with it already!

hungry! This looks great. Norman goes mackerel fishing in

Brighton out of the marina. They love it. They get to gut the fish.

And then go to the supermarket and buy 16 kilos of tomatoes! I love

the samphire. That tomato is strong in flavour.

That is so good. It is worth it! Worth all of the effort. Do I have

to share it? Right, we need wine to go with this. We sent Olly Smith to

Dorset. What did he choose to go with Nathan's miraculous mackerel?

Razor clams I've come to Christchurch harbour on the most

glorious day of the year, but it's time to hit the High Street and

find tip top wine for today's dishes.

Razor clams oh, I could crush a rainbow of colours in Nathan's dish.

For this multi-dimensional dish I need a wine with a bit more

complexity. So I am selecting Triade. It is fish- tack lar! This

comes from southern Italy. It is a blend of peachy tomato and 20% of

it is fleshed out with a little bit of oak that give it is a subtle,

creamy texture. I could not be more excited about sharing the buzz.

In Nathan's dish the oily mackerel needs zip to come through, that is

where the greco comes in handy. Then the salty flavours, the bacon

and the samphire. That peachyness is coming in there. There is also

the spiciness in the dish coming from the mustard and the twist in

here goes a long way to match. Finally, the creamy sauce that

binds Nathan's dish together it is thrirbs, infused with the beautiful

-- it is delicious, infused with the beautiful tomato stock.

Nathan, here is to your magnificent mackerel, cheers! Cheers indeed. It

tastes fantastic! It is brilliant, he has come in fantastic.

But pronounced wrong? Yes, he said it like the Mafia! It tastes good,

though. He does know what he is on about!

Happy with that? Yes, delicious. Danny, you have to go home and make

that now. Angela has great recipes to show us

this weekend, what is it again? Chorizo and chicken with spicy

aubergine. She says we, hear ethat! Now, to

South Carolina for culinary exploration. It is Mr Rick Stein in

Well, I'm on my way It's quite a nice story,

A journalist in Philadelphia wrote to me. She'd heard I was making a seafood programme in the US,

and she said one of the best keptseafood secrets on the whole of theeastern seaboard was Bowen's Island.

I just had this image in my mind, I've always wanted to do this -

to go somewhere on the easternseaboard and find a seafood shack.

You know, sunbleached,

bare boards, and just nothing to eat

but simple shrimp, lobster, oysters, clams,

on open tables, no tablecloths,and throw the oysters into a bucket when you've finished.

So I'm hopeful.

Well, this is it.

They've been cooking oysters like this since the last war

and it hasn't changed a bit.

The Bowen family, that own theisland, put the oysters on hot steel

and cover them with a wet burlap - I love that word - burlap sack to trap the steam.

They steam them for about ten minutes,

then they shovel them onto a table.

It's just totally classless. There's- lawyers, lovers, politicians, everybody mixes together.

Their link is their love of oysters.

It's not to everybody's taste, this way of eating, but it is to mine.

I've been to three-star restaurants all over the world and had some great food,

but this really beats it for me.

Just sitting here, eating these oysters straight out of the creek over there.

And these nice dipping sauces. What more could you want?

It's just so sort of satisfying. As you can see,

it's so prosaic, there's no illusions about this place.

What you see is what you get. You get this image of America being clinical and wholesome

and everything working so well. You come here

and it's used papers,piles of oysters thrown on the fire,

and steam everywhere and burlap sacks,

and you think this is a great country,this is what I dreamed of finding.

And I'm thinking I can go all the way round the world,

go in the best restaurantsin the world, but I bet you, this is- the place I'll remember best.

Now there's two things that I'LL remember

about the cooking of South Carolina.- First - shrimp.

Second - oysters. And here, the oysters grow everywhere,

and the locals have a right in lawto pick them when they're in season.

They grow like stalagmites, sort of brittle flowers amongst the mud.

There's so many, they grow together in big clumps.

And Goat Lafayette lives for them. So how does he like to eat them?

Sometimes, we roast it. It is the same thing, you know.

But we don't cook it up like some people do.

Swanked up - we don't eat it like that. We like it with the milk in. And that's when it is real good.

Oysters are a main part of South Carolinan gumbo.

Gumbo's not just from New Orleans.

Herethere's a special way of making it.

First you need to make a good stock.

Vegetables, like carrot, onion, parsley,

shrimp peelings, crab shells...

..and plenty of chicken wings.

Fresh bay leaves, celery - I forgot to mention that. Plenty of that.

Simmer for about 40 minutes to make a good stock.

I may not be a gumbo aficionado, but-the secret, I know, is a good stock.

Now the gumbo. First, the roux.

What could be better for the roux than real South bacon grease?

It tastes a lot finer than lard. Beautiful stuff,much more interesting than butter.

If you haven't got good bacon grease- for your gumbo, use butter.

Then some flour, OK? Just stir that around,

and you have to cook it out gently. You want quite a lot of colour.

You have to get such colour in it, that Escoffier, the French chef,

saw a roux made for a gumboand despaired cos he thought it was going to be burnt and frightful.

But the French way of cooking is refined and delicate,

whereas this sort of food has chilli, bell pepper, garlic,

lots of gutsy flavour. A good lightbrown colour is just what you need.

Add some good smoked bacon. Look. Lovely thick lard on local bacon.

No water in there. Good, dry bacon,

slightly running in this hot sun where I'm cooking today.

So in that goes.Keep stirring quite regularly now,

but once other things go in, you'llpass the point of burning the roux.

Stir that in. Now the chilli, the bell pepper, onion -

Vedalia onions, really sweet,not at all sharp, ideal for salads.

Beautiful onions. Grown round here.

And celery. So stir that in with the bacon

and just let it cook down untilthe onions are nice and translucent.

Now to add the most important thing in the whole gumbo -

the okra.So that goes straight into the pot

and cook that for about a minute.

Next, we've got some tomatoes.

These are nice local beef tomatoes, but those vine tomatoes are really good in this.

No problem out here, using freshtomatoes. They've so much flavour.

There's three or four chopped tomatoes going in now,

and now some chilli. These are jalapeno chillies,

which are hotter than the ones athome, so I won't put all these in.

About five or six slices,cos I haven't taken the seeds out.

And now some herbs - parsley, bay leaf and thyme.

Just stir those in, and now for that lovely stock.

That's beginning to look like the final dish, which is, particularly in Carolina,

a sort of soup with lots of bits in.

Next, we put the bits in that matter.

You do whatever you want. Of course, I'LL put seafood in,

but I'll put some chicken in as I'll put in crab, clams, oysters.well.

Anyway, on with the clams now. These are little-necked clams.

Some good shrimp. The shrimpingseason is just starting round here.

Just look at that! That is how it's supposed to be.

All that seafood - it's a bit like a bouillabaisse. The same sort of dish. Absolutely exquisite!

And now the final ingredients which need no cooking, really. A minute, no more than that.

First, oysters,

and all that juice is going to go in- cos it's nice and salty.

Back crab meat. We've already put whole crab in, but some meat is a good idea,

so just add a few dollops of that.

A few chopped spring onionsnear the end, so they'll still have a bit of crunch.

In they go. Finally, some more greenness

just to finish the dish off -some chopped parsley, straight in.

And that's it. Let's try it poured over some rice. It's fantastic.

I asked a Creole woman once aboutgumbo and she refused to answer me.

What

What a

What a brilliant

What a brilliant looking place to make gumbo. Now, Rick gets to

travel to some amazing places. Also, I've been abroad this week, to

Valencia this week. I have been tasting so great grub.

I was tasting ensaimada, it is made mostly of vegetable lard! Great

stuff. You know, over in Ibiza... The love

island. That's the one. Well, they have

pumpkins and they sugar it, or candy it to make these pastries. Of

course, in Spain, they love the pig and they love everything about the

pig and they use the fat to create these great ensaimadas. This is a

little homage. I watched this chef make it. He pinned out the dough

and spread out the lard. They took a little bit of pumpkin and rolled

it up and circle it and bake it, dusted with icing sugar and eating

Sorry, I'm still thinking of you covered in lard and pastry! We take

the squash, you can use pumpkin for the squash, you can use pumpkin for

this, and we roast this in the oven. But enough about the pumpkin, now

about you, congratulations on your new job! I have to say thank you

very much to Claudia Winkleman for having another baby! Another one!

Yes, well this is the third. I get to stand in for her now so it is

right up my street. Do you remember when we first met

on Strictly Come Dancing? You were wearing Lycra! I will never forget

I will never forget your tango. What is wrong with my tango? Didn't

they tell you looked like a murder! It was a very good tango, I thought.

It was a bit harsh. I did look like a murder, though.

Any way, to change the subject, you weigh the pumpkin or the butternut

skaurb. -- squash.

Then you add two thirds of sugar. That is a lot of sugar.

A little squeeze of lemon in there. Then the entire lot goes in a

blender. It is looking good so far? That is

almost as much sugar as there is pumpkin. I like it a lot! Do you

still dance? No, but, having said that, I have been to a place where

you met Norman? Oh, yes, Ibiza. I have never been to Ibiza, this

was my first time. It is the only place in the world where you get to

see a whole cross-section of the world's population. You get the

really hard core people in San Antonio. Then the people who have

gotten out there and gotten off the plane and look like this pumpkin in

colour. They do, they are bright orange.

I never understand that, people getting spray tan before on holiday.

There are also a lot of people with corned beef legs, but they are all

dancing. It will is a great place! It is.

So, tell me what you are doing with your festivals? I am working for

Sky Arts. We are doing the festivals. Next weekend it is the

coverage of the Latitude Festival in suf oak. A beautiful setting. We

are live on air -- in suf ofbg. This is in HD.

-- Suffolk. We have all kinds of great music.

The great thing about Latitude, there is the Mc, lots of people

playing like LyleLovett, but also poetry. It is a little worrying for

me, as I'm not very good on poetry. There is Steve kooingan on the show.

There is poetry, ballet. Do you have any dance music? Have

you fallen in love with dance music? Were you on a podium, James

Martin? I was there with,000 other people moving in the same direction.

You couldn't move -- I was there with the 9,000 other people moving

in the same direction! Really, that is so strange. If you were in the

club with James Martin on a podium, please text us the photographs!

was the only guy there in a jacket, the rest had their shirts off! So,

we get the parcels, you get the stewed pumpkin. You put it in the

blender and you have this sugared pumpkin which tastes fantastic.

They would use normal pastry with lard. I'm using filo pastry. We

roll it up like that You look like you could work in a

jumper shop with that folding. Roll them up and deep fry them.

That's my favourite bit. This would be mine if our home

economist was not on a health kick and she has this low cholesterol

oil stuff. I would use lard. Do you have a dripping pot at home?

Absolutely! You don't get this figure without that! Any way, we

mix this together. When I first met you, Saturday mornings is normal

for you, you are doing Radio 2 now? Yes, every day 6 pv 8.00am, and I

used to do Live and Kicking. This has replaced it.

Your dad was doing it as well? I know. I remember my dad standing

in for Tommy Body. He had to interview Tears for Fares. He had

no idea who they were! Morninging dad, if you are watching! Right,

look at these! Great! A little spij yen on there, just like that.

-- smidgen! Fancy finishing touches. Ice-cream as well. That looks

great! A proper feast! Then we take this... Yummy.

I feel there ought to be clubbing music in the background. You are

back out there in August? We go every year for two weeks, Norman

plays Space. Space, I've been to Space! I went

to Paddy Ashdowna! That is the posh one.

I went to that one beginning with A. Amnesia! It was dark, I could not

see the sign! I'm there. Did you fall in love with it?

I was there, big box, little box, cardboard box! Right, what are we

cooking for Zoe at the end of the show, is it food heaven? Steak or

food hell, razor clams. Topped with a mixture of Caroline Wyatt.

Then served with a tomato sauce vierge.

Nathan, what would you like Zoe to have at the end of the show? Food

hell! Hannah? Heaven! Right, it is time for a lesson in easy Indian

food. Today, Anjum Anand is teaching a Scottish woman to cook

This week I'm going to Edinburgh a one-woman food phenomenon -

a campaigner for the Slow Food Movement and also director of the Scottish Food Guide.

Do you ever cook Indian food, ever? Never.

I've only met people that might give me a kind of Euro version.

I feel unsure because I would rather do it properly or not at all.

Wendy demonstrates traditional Scottish recipes at festivals and events all over Scotland.

But now she's going to be performing a show with a difference.

The people that come and watch today will be astounded when they realise what they are in for.

Her demonstrations are extremely popular, so she's about to put her reputation on the line.

You always have a flutter, it's good to have butterflies.

She's going to attempt to cook three Punjabi dishes from scratch

in just one hour, with an audience of over 100 people watching.

And in this kitchen, there's no place to hide.

But the first dish I'm going to show Wendy is a staple of Punjabi cuisine - tarka dal.

Tarka simply means spices cooked in oil which is then added to the cooked dal, or lentils.

I'm going to simmer my lentils

in around a litre of water, for 40 minutes.

Then I'm going to get Wendy

to help me with the tarka by chopping an onion

whilst I julienne 20 grams of fresh ginger.

So how long have you been involved with the Slow Food Movement?

I'm adding two teaspoons of cumin seeds to the hot oil.

So you know the cumin is done because you can smell it.

Oh, yes. Can you smell it? Yes.

It's quite nutty already. Yes, it is.

So we're going to go in with our onions.

Lots and lots of julienne ginger,

which is really delicious when you just get a bite in your mouth.

You've got a ton of cumin in there.- I do.

Next, I'm adding two whole chillies.

I'm surprised at your chillies in there whole.

The seeds and the membrane have the heat.

I always put them in whole cos they- have a fantastic flavour.

And if I think it needs more spice I put a bit of red chilli powder.

So you're getting the subtlety without the strong heat. Yes.

I'm getting Wendy to blend the tomatoes and the garlic.

We have fantastic tomatoes in Scotland.

You get that scent that you don't get from a shop bought one.

Then I'm adding my pureed paste, turmeric and coriander powder.

And garam masala.

Once I've added the garam masala I'm going to season to taste.

So this is nearly done.

What I'm going to ask you to do is just try a bit. OK.

If you're OK with fingers. Cook's pinky.

Yeah. And if everything tastes harmonious...

Oh, that's lovely. It's beautiful.

The garlic's not raw, the tomatoes are not raw. No.

So we can move on. That's lovely.

I'm adding the tarka to the cooked lentils.

Finally, some freshly chopped coriander. Essentially that's done.

My first ever Punjabi dish.

It's gorgeous.

Yeah? Yeah. It's lovely. Can I dig in again? Please.

I

I will

I will prick

I will prick these with a knife to ensure that they don't explode in

the pan. So, the onions are browned. They smell delicious. Next, I'm

adding the piece of tomatos, garlic and ginger and then I'm putting in

So a couple of teaspoons And a teaspoon and a half

to puree 450 grams In India today, people who can't

actually grind this by hand, on stone.

I've seen people do it. That's why this is a special dish.

OK. So in goes my yoghurt.

I'm just standing here thinking, I'm enjoying myself too much,

I need to concentrate more because I'm going to have to do all this!

You will be fine. You will be fine.

I'm going to leave the dish to cook for around ten to 12 minutes.

Mmm. Do you like that? Mmm.

Love it. So do you think you can recreate that?

And cook it with authority and love to the people at the show?

I shall give it a very good try. I...

As

As the

As the minutes

As the minutes tick down, the hall fills up.

Is a minutes have gone by, but things are not going according to

plan. Now, these should be sizzling, they

are not really sizzling, so we shall up this a little bit.

Adding to the pressure, Wendy's every move is being watched.

Now, this is beginning to do what it was meant to do. I have the

green Chile peppers and I'm spearing.

Wendy is doing brilliantly, but is a little nervous. It is difficult

to do this. I'm concerned she does three dishes, as she starts

I've got some free range organic chicken here and I'm going to cut it in nice bite-sized pieces.

It's easier for you and it cooks much more quickly.

So pop this in here and let's get this chicken cooking.

Pureed a little bit, so we end up with a slightly pureed mix...

So we're about 15 minutes left.

She's doing really well time-wise now but I think what she hasn't realised is we cook the chicken

in big joints in the kitchen so the masala cooked with the chicken

and it cooked to a really beautiful soft, smooth curry.

But she's used bite-sized chicken pieces, which cook

in a fraction of the time. The masala's not going to cook.

We'll see how it goes.

And now we're going to add this lovely sauce,

the tarka. It looks as if Wendy might get all the dishes done

in time, but as she tastes the dal for the first time, doubt sets in.

Do you want to have a little taste?

See if you think it needs a little more of something or something else.

Have you seasoned? Yeah.

Um... I haven't added the salt. That's what it is.

OK. I haven't added the salt. I did bring salt.

Thanks, everyone. Time's up, and the audience obviously approved of her presentation.

But how will the food go down?

Do you do that kind of cookery yourself? Mine doesn't taste half as nice.

Oh, I don't believe that for a minute.

Tasty. Tasty.

This is lovely. I do one like this at home, but it's nothing like this.

I've

I've calmed

I've calmed down

I've calmed down now, I promise. Still to come this morning on

Saturday Kitchen Live. Nigel Slater is out in his allotment, hunting

for supper ideas. He has lots of tomatoes and also

going to the kitchen to make a leek risotto. Keith Floyd is in the

Dordogne area of France. He is cooking fish with lots of

herb and of course, a slurp of wine. It is the last live show for a few

weeks, so it is the final chance for Nathan and Angela to break all

of our existing records. They are going head to head with

the omelette challenge and what are we cooking for Zoe, will it be food

heaven or food hell, razor clams or the steak? Angela? I have tasted

both, but I did like the razor clams, I'm sorry, Zoe.

Right, up next is Angela Hartnett, with her restaurant the Murano.

I feel like we are back to normal now that you are dance ing -- here.

Have you stopped the dancing now? Right, go on, then, what are we

Right, go on, then, what are we making today? What we are making

today, I have to bone this chicken down, saute it off, served with

rosted peppers, beautiful chorizo, served with sage and you are going

to make some aubergine, onion, tomatos, finished with coupin and

basil. Sounds good to me.

So, quite Spanish. I'm trying to do this to keep you busy to stop you

dancing. That is what I've been told.

So, the chicken, you are going to cut that up? Yes it is making it

quicker to cook. I love the idea of a one-pot-wonder.

Then you can take it out of the pan and serve it on the table and

everyone can dig in. The colander is back? Do you salt

the autobiography yeen? I do salt it, it is not so much for the

bitterness, but more the fact that it takes out some of the liquid, so

when you fry it is not so oily. There it is.

I can make something out of that! Right, we can fry that off? Yes,

then we are adding our onions and tomatos to it.

It is like a southern Italian dish, but we are spicing it up with a bit

of coupin there. You have made this look very easy

and quick. I think it is easy.

What, to chop up a chicken? I think Zoe does not think so! I think you

have to do it with confidence! have to have that madness to you!

think it would look like a chicken nugget if Zoe is left with the

knife in the kitchen! I'm not good in the kitchen, I'm not.

Now, we are going to put a little bit of oil in the pan there. Just a

little bit there and season that chicken up, skin side down. That is

to get the lovely colour on the skin.

Now, this is unusual for you, Spanish food. I thought you were

Italian through and through? Yeah, but I think Spanish food, I love

the spiciness of it. It has the Moroccan influence to it. I love

chorizo and the paprika, but it is partly for a bit of self-publicity.

I have a new book out! Rplts Go on, then? -- go on, then? Yes it is a

great little dish. It is in the book. The whole point is that they

are all great one pot wonders. You can do it all at once. I love you,

naitan, but there is no 14 hour tomatos in my book.

It sounds good! Now, this is the spisy one of the two types of

chorizo? Yes, it is quite spicy, but it all adds to the flavour of

it! I feel like I have spent the hour chopping up tomatos! I love

the idea of everything in one pot. It is so much easier, if you have

the kids, all in one pot, it is great.

It is smart, that is how it should Right, let's check the colour of

this. Beautiful. That is what you are looking for, a

nice bit of colour there. It will roast in the oven as well.

I have the onions sweating off with the tomatos.

Now, you are not just working on the restaurant, you are doing other

stuff? Yes, I look after a Whitechapel gallery in the East End,

very near my house, which is convenient. I do that with this

catering company, we do it in combination.

Maybe next year a few other bits and bobs. I am going up to

Silverstone. Not because I like cars, but I'm doing a dinner up

there. The cars are wasted on me. I'm the worse person to go up there.

They asked me if I wanted to watch, but I didn't.

So, a little bit of olive oil in there and sto start the cooking off,

we -- and sto start the cooking off, -- and to start the cooking off, we

put that in there with the chorizo and the peppers.

What are you cooking up in Silverstone? We are doing a lovely

risotto, a crab dish and then finishing off with a little bit of

beef. So, perfect for Zoe. Now, we get this so-calledawayed

off. Then it goes in there. We finish it with a little bit of

lemon zest. If you feel when you put it in the oven it looks dry,

add a little bit of water and it will be fine. Then finish that with

a nice squeeze of lemon. That is there.

So, I can put this in here. Don't forget all of the recipes are

ready. Are they done? Beautiful. Oh, the

herbs, we always forget the herbs. You can take the devil's food,

coriander. Devil's food, why do you put it in

there, then? It is not something that I like, but it goes well with

the aubergines and tomatos. But I also read an article, that

said that people that don't like coriander are stupid and those that

love it are intelligent! So, I am sure that you love that, James.

Also, I get all of the time... Delicious! I always use basil, so I

have to be a bit adventurous. So, that is going to be finished

with red wine and a touch of the cumin. That is perfect.

We have toasted pine nuts here? Throw them in there now.

Beautiful. Fantastic. This you can That is beautiful.

A little bit of pepper. That's it.

Oh, crikey, that is hot. How long has the chicken had in the

oven? About 35 minutes to 40 minutes.

You get this lovely colour of the oil? That is coming from the juices

of the chorizo. That is what I like. You can put that on the table and

serve the vegetables in another pot. You forgot to tell us the name of

your book? Sorry, it is called Taste of Home.

They are all one pot wonders. It is very pink this episode, the

chorizo oil, the T-shirt. So, remind us of that again?

have chorizo and chicken with spicy aubergine.

Finished with coriander leaves! Thank you very much, James! There

you go. Right, it looks fantastic. We are ready. It smells great.

Dive into that one. It is great, simple food.

The sausage and the chicken are a great combination.

This is something that goes so well. There are certain things that go

well in life, this is one of them. Pork would be perfect with it too.

Nathan, I don't think you are getting any of that after Danny has

finished. Now, back to Christchurch to see

what Olly Smith has to go with With Angela's chicken, I'm hunting

a red wine with a balance of savoury and fruity complexity. Now

you could go for one of these, a rocking Rioja, but I have found a

cracking wine from Italy. When was the last time you opened up a

bottle of wine from Italy? This is Chianti Colli Senesi 2009. It comes

from sunny Tuscany. A blend of grapes, made by the superb

SanGiovese. They have an earthiness and fruitiness. To me, that is like

a chair lift right to the top of Mount Happy! Let's hitch a ride!

Glorious! Think about the juicy chicken in Angela's dish and the

sweet peppers. For the ingredients you need the texture and the

intensity. With the smokey flavours you need

body in the wine and also some fruit. Finally, thinking about the

aubergine. A complex dish, but with a lovely brightness coming to it

from the red wine vinegar. This gives the dish a natural acidity.

Angela, here is to your choice chicken, cheers! Cheers indeed, a

bottle of Chianti Colli Senesi 2009, what do you reckon? It is really,

really nice. Delicious. Great combination. Happy with the

food? Can I stay. I love the food. Hannah, what about you? Yes, very

nice. Nathan, a great combination? Yes,

the marriage with that, it works very well.

Danny is not letting it go anywhere. Now, here are more ideas from Nigel

Slater. He has gone to the allotment with some mini helpers,

I love my garden But this year I've had

When I talk about allotment envy, this is what I mean.

Huge sweet corn.

I mean fabulous, fat cobs of cornthat will be ready very, very soon

and the space to grow it.

This is a double allotment.

But it's got beans and it's got peas- and potatoes.

It's got onions, fruit, everything.

It is just such a beautiful place.

And the room to do things properly.

There's so much grown on these allotments.

People of all ages are enjoying growing their veg here.

Olga and her two children, Penelope and Alexander,

have their own patch growing all sorts of produce.

So how long have you had this allotment?

This is my second summer.

And it was an allotment or...?

It was a dump. SHE LAUGHS

It was a tip. It was overgrown. Found a worm.

Leave the worm. The worms are good.- We love worms.

So we had to start from scratch.

Whoever had it before us

had a square patch of about three metres square

that he cultivated in the middle.

And just left the outside?

And the rest of it was tragic, really.

Whoa.

Whoa. That's for baking.

I'm very jealous of your spinach. This is...?

I didn't mean courgette. This is my one.

Penelope's and her friend's have died but this is my one.

But you see, the birds will love these seeds.

They'll be all over there.

That will be their food for the autumn.

Their food for the autumn and winter.

Could one of you go and pick the reddest of the plum tomatoes?

Just the red ones. Just the really red ones.

'I want to cook a rich and thick tomato and garlic dish.

'Everything I'm cooking with has been grown on this allotment.'

Are you fussy about vegetables?

No, he's the fussy eater.

What vegetables do you like?

Nice cutting.

Thank you.

Um... Yeah, tomato.

What herbs have you got here?

We've got some sage and we've got some rosemary.

Oh, some rosemary. Yep.

Do you know where the rosemary is?

Here. Yep.

Can I nick a bit of rosemary?

Do you want to pick some of the tops of the stalks?

And put them in there?

Well, let's see what Nigel's going to do.

'It's great to see the children enjoying this place,

'and they really get stuck in seeing the seeds they've planted

'grow into wonderful produce

'and then eating it.'

This is the first year that we've had proper crops

and they've been part of the process from the beginning,

from the planting, from the watering.

So they saw the seeds go in?

They're seeing it through, yeah.

That's what's making it interesting for them.

I'm just going to cut this up into very small bits.

That one has lots.

Yeah, and you see, that's actually quite spiky when you eat it.

But if you cut it up, then all you get is the flavour.

Eugh.

Oh, that smells lovely.

Mummy, if I like this, one day can you cook it?

Yes. I know it sounds odd,

but I want to put a little bit of cream in there

because I just think with those juices...

I mean, we'll see.

'In the pan, I have olive oil, tomatoes, rosemary,

'garlic and a little cream.'

The cream mixes with the juices from the tomato

and you just get a completely different flavour.

Yum, yum.

The cream mixed up with that thing,- it looks like caramel.

It's something you could have on the side with some meat,

or you could dump it on top of rice.

Let it cool down.

Mmm.

I agree. Oops! Mine fell.

Mummy? Yep?

You know I don't really like that meat thing for the pasta.

I would like you to cook this instead.

You mean this instead of Bolognese?

OK, we'll do this instead of Bolognese.

Mmm. Yes?

Mm-hm, yes.

May I have some more?

NIGEL LAUGHS You certainly can. Just tuck in.

My Friday night supper is a leek risotto.

It's a fabulous dish to use up your leftovers with.

I'm using up the chicken stock I made at the beginning of the week.

Leek risotto has all the comfort qualities of a risotto,

but it's also got that freshness as well

because of the green leeks.

The important thing with cooking leeks

is that you never let them brown.

So they need to be cooked very slowly, and with a leek risotto,

I start them off with a little bit of melted butter.

Scatter all the chopped leeks into the pot with some butter,

and, for flavour, add some tarragon.

I reckon, because I don't measure rice when I make risotto,

it's a good spilling handful of rice per person,

and that's what I use.

Then I pour in some white wine,

because leeks and white wine go together beautifully.

They really do.

Gently stir your risotto as it simmers.

And then little by little, add your stock.

You really need to add the stock gradually.

A couple of ladlefuls at a timeis really as far as you should go.

And as the rice absorbs the stock and gets plumper

and the liquid's starting to diminish in the pan,

then you can add some more.

You know, at the end of the day,

I can't think of many things I'd rather do

than just stand very quietly with a glass of wine in one hand

and a wooden spoon in the other,

just gently stirring the risotto.

There's something very peaceful about it and very calming,

and it's like all the stuff of the day

just seems to fade into insignificance

because I'm just stirring my supper.

Then I start to make my little parmesan crisps,

and all they are are parmesan.

It's very finely grated...

..put into a non-stick pan

and just flattened slightly, so it looks like a biscuit.

And I just leave it over a low heat

and what happens is the parmesanmelts and it forms a little crust.

And then once it's crisp on the bottom,

you very carefully flip it over and cook the other side.

Risotto's so creamy and soothing and voluptuous.

It's just one of those really useful, really comforting meals,

that's very cheap.

And somehow it seems to hit every spot.

It just ticks all the boxesthat I need at the end of the day.

Right,

Right, it

Right, it is

Right, it is time to answer some of your foodie questions. Each caller

also helps to decide what Zoe is going to have for lunch at the end

of the show. First, it is Jeanne. What is your question? I have some

gues berries, but apart from jelly or jam or crumble, what do I do for

them? Nathan will have them. Foreeget about having them sweet

and have them as a pickle. Very simple, a bit of sugar, two parts

sugar, one part vinegar. In a pan, heat them up until they collapse,

then put them in a jar. I serve them with a mackerel pate. That

spread on toast with the pickle is beautiful.

Very nice. There you go. What dish do you want to see at the end of

the show? Definitely food heaven! Thank you! Debi, what is your

question? I have pig cheeks, I don't know whether to roast them?

Pig cheeks? Nice! I would braze them. Add cumin, spices, cloves,

and then braze them in the oven. Braise them in the oven. They will

be beautiful. Good luck with those. What dish do

you want to see at the end of the show? Definitely food heaven!

you! James, what is your question? We are doing a bake-off next week,

I was wondering what could give me the edge presentationwise? I would

say add poppy seeds to what every you are baking and that will look

really nice. There you go. What dish would you

like to see at the end of the show, food heaven or food hell? Food

heaven. Right, there you go.

Now, the three-egg omelette challenge. Timing wise, Angela is

on about 20 seconds, however, naithon is a little slower --

Nathan is a little slower, he could have made three by the end of his

timing. Are you ready? Three, two, one, go!

Oh, no! Oh, no! Come on, Nathan. You can do it! Oh, no, it is

starting to stick and do all of that nonsense! Oh, no! Make sure it

is an omelette! This is terrible! This is all over the place.

Don't even think about it! going to make a nice scrambled egg

with cheese. That is how it is going to be now! Please, God, none

of my chefs are watching this. This is too embarrassing. I think that

will taste nicer than Nathan's. You would rather eeat that, want you.

Zoe, don't let James decide! If it is down to presentation... That is

OK! Is it cooked? Shall I try a bit. He is getting me back for the pink

jokes! Danny, are you sure you don't want some of this?! Hmm, that

is lovely. Angela's time... About nine hours

or something. Do you think that you beat your

time, Angela? No, without a doubt. You did! Really?! It surprised me

too. You did it in 44.92 seconds. Nobody is applauding as it is still

not an omelette! Naitan? I've -- Nathan? I've been pushed off.

You did it in 24.04 seconds. You stay where you are the board. What

are you applauding for? They were both useless.

Right, will Zoe get her idea of food heaven or food hell? The guys

are yet to make up their minds. We have another masterpiece from Keith

Floyd. He is off fishing in the Dordogne with the brilliantly named

Apology for the loss of subtitles for 74 seconds

claims he's been fishing on it claims he's been fishing on it

For him, the Dordogne is He fishes not for fun,

Apology for the loss of subtitles for 74 seconds

He lives off the river. His parents have been doing it since the birth

of Jesus. So like all fishermen, he They call this the partridge of the

river. He does go on a bit this chap! They

catch a lot here. Tent, roach, bream, pipe, I am getting carried

away, but look at that, it gives any fisherman apoplexy to see all

of that netted out of the river. This is strange for me. 30 years

ago I caught my first ever perch. It was the day I forgot my

sandwiches, I was forced to cook my perch myself. I too cooked it over

a little wooden fire. It was wonderful. That is where I got the

la petite perche que j'ai cuite You won't get fish

These guys know a thing or two about it, so we shall see! I expect 10 out of 10 for this.

Ca peut aller? Excellent, excellent!

Bien cuit! Ca va? Tres bon!

Et Monsieur le Pelican? Je vais voir. Pour moi, un poisson est sacre. Il faut aller doucement.

It's a sacred thing for him. You don't just rush into it.

C'est la meilleure que j'ai mangee.

# If you want fish sur la table Roach if you are able Check that you have cast your net

# Then you pull them out ze river See what they deliver

# Chub or pike or bream Pas mal, ce stream! #

These are freshwater fish, very popular here.

They've been cleaned by squeezing out the insides.

Soak them in milk for a few moments- like that -

that enables the flour that I'll dredge them in to stick to them.

A quick test for the hot fat -

bung a little piece of bread in, and if it turns golden immediately the fat is ready for frying.

That's ready, so all I need to do is to shake off... I won't cook them all, I haven't enough fat.

Shake off the excess milk, dredge them in flour, then shake off the flour, like that...

I'll do that by putting them into here. Shake off all the flour.

Salt and pepper them, quickly.

Shake it around again, and drop it in.

While those are frying, Clive, back to me! A favourite way of serving them is with a persillade -

a piece of garlic, finely chopped, and some parsley.

Chop it as fine as you can, using a knife with a rounded edge.

There we are! I like showing off, but do be careful of your fingers.

I should think they're ready. I'll test one to see.

Absolutely fabulous! Um...ah...!

Only one person can tell me if it's any good - M. le Pelican.

Pas assez cuits. Pas assez cuits? We'll keep them in a bit longer. They're not golden brown enough.

M. le Pelican also adds a good dollop of duck oil, or goose fat, to enrich it even more.

And he says always to use fresh oil.

Ca va? Oui. Bon!

I'll put them on there, like that.Voila - parfait! He says "perfect".

Put the persillade over them... Voila! OK ? Un peu de sel...

Vous aimez beaucoup le poivre? Lots of pepper. Pas trop,quand meme! Ca va comme ca? Voila!

Goutez-le!

OK?

C'est l'or de la Dordogne. The gold of the Dordogne.

Here's me and Bernard, getting in with the in-crowd.

There

There will

There will be

There will be more great Floyd These chaps in gold robes are

films in the series of shows over the summer. Now, it is time to find

out if Zoe is having steak, food heaven with another favourite,

lobster. Absolutely lovely.

Or this pile of lovely.... I can't look.

The razor clams. We know what these guys want. They will not change

their minds. So it was down to the two guests over here.

Hannah and Danny. You are looking buff, Danny.

That is why they both went for food heaven.

heaven. Thank you so much! So, a hot pan on

there. The guys are preparing the tomatos, please.

More tomatos! I thought why not. Let's get the steak on.

I'm so relieved. Thank you. Are you relieved? Yes, I am.

Can you grab us olive oil. Just in there.

I'm not normally allowed in the kitchen.

This is a pan! Thank you. This is heat! Black pepper. We are going to

cook that very, very quickly. Am I in the way! No, you are fine.

I'm very good at washing up. Basically, this is a tomato concas

srbg e. They are boiled and then peeled so

that they have no skin on them. I think that I could do that.

You are standing well away! I am. I am. I remove the flavour from

everything. I don't know how I do it. Chilli concarnaway. Whenever I

make it, it is like hot mince. It is really bad -- concarne.

Now, the tomatos, you peel them. The sauce for the steak is so, so

quick. You have the shallots. Nathan is preparing the lobster.

This is a classic twist on a surf and turf. Normally we do this sauce

with it, I think that it works really well. We have the shallots

in there. The steak you want to basically seer it! It is so good

looking at Nathan, how you get the meat out of the claws. You make it

look so easy. Season this up with some salt. The

thing about steak when you are pan frying it is to turn it over, but

basically, leave it. It will continue to cook like that. That is

where you get the crispyness that you want. Now at this point we add

the butter. Are you alright there, Nathan? Did

you take Angela out with a bit of lobster claw! No, I'm OK! Now, we

are adding wine to that and double cream.

Look at all of that cream! Check that out! This is cooking away

nicely. We are grabbing the shells. What is that doing? It will give it

a little bit of flavour. Now you can cook the steak and turn

it over. You left that quite a long time on that side? Yes, that is

where you get the crispyness. Turn down the heat now.

There you go. Then... We add more butter! More

butter! More cream! Check that out! That is why you are one of my

favourite chefs. There you go. Lots of butter.

Then you need to drain it off. Now take the sauce.

Pass it through the sieve. It smells amazing.

We bring that to the boil. Look at this, you see? Beautiful.

Right, the tomatos are all done. No seeds? No seeds, hopefully.

We have the lobster meat there. Chopped chives, that would be great.

So, with the steak, you keep... When you do that, look at that!

That looks gorgeous. That is proper, isn't it?! It must

be great having two of the country's best chefs working for

you! Well, I did say that, there is none cheaper! What is with the pink

jumper, what were we saying he looks like Miami Vice! That was

Nathan. It is the jacket in the club, you

will never be forgiven for that. Is that not what Michael Douglas wore

to warm it up. The steak is just cooked like this.

That goes on there. We drain that off.

Is this the speed that you can cook at home? This would take me days!

You need mustard in there, a bit of whole grain mustard in the sauce.

This is with the lobster. Now, Nathan would stop there and

put some tomato juice in it. We eare putting the whole tomatos

in. The chives in, then I will give it to the Mitch chin -- Michelin-

starred chefs, or I will get it wrong. The fillet itself is a long

piece of meat. The bottom bit is tapered off, that is used for steak

tartare, the raw meat dish with the egg on the top.

But the centre part is where you get the steak bits, the middle bit

is the chateau brie and. -- briand. The tapered bit is for

the tartare, the top bit is for the steak fillet, the middle is for the

chateau briand. This is biology! Sir loin, then underneath ethat is

the rib cage, underneath that is the fillet. It is the part of the

animal that does no work. That is why it is so tender, but it doesn't

taste as good as rump steak, I think.

But it is great cooked like this. We can place ethat... Go on! Do you

want Nathan to do a swipe! He is blanking us now.

It is OK, he will be dancing in a moment, then we will all have a

laugh. We are taking our steak. We are

going to do this properly. If I was working in Nathan's restaurant, I

would put that on the paper. It is the saip, it is just another -- it

is just the same it is just another �106789

Right, the lobster shell. Now, the last time I had surf and turf it

was in America, it did not look like this, but this is proper

lobster, but you poach the lobster in the sauce. See? Put that back in

the shell and another piece of meat. This is not done anymore in

restaurants? It is very classical. It is quite 70s.

Why do I even bother! Taxi four one! Right, a little bit of this

over the top. That is a real treat.

There is a lot of butter and cream in there! It is delicious! I love

it, I'm not complaining at all. Heaven on a plate.

And, we are not finished yet e... Watercress sprig! Right, grab some

irons and dive in. Check that out.

I can barely wait. Thank you Mr Martin.

Dive into that one. Guys, bring over the glassess, please.

Angela, go on, then. Read this in Italy ian... Finest

want to share this. Danny, you get to dive into that,

Hannah, dive into that one as well. Best of luck with your festivals

over the summer. Thank you.

And congratulations on the new show. Well that's all from us today on

Saturday Kitchen. Thanks to Nathan Outlaw, Angela Hartnett and Zoe

Ball. Cheers to Olly Smith for the wine choices and to today's chef's

table guests, Hannah and Danny All the recipes we've cooked in the

studio are, as always, on the website. Go to: bbc.co.uk/

saturdaykitchen We taking a short break from cooking live over the

summer but we'll still be on. You can enjoy some great recipe