:00:00. > :00:00.candidate than Theresa May. She tweeted that she was disgusted with
:00:00. > :00:08.the interview. The Times newspaper releases
:00:09. > :00:30.I'm John Torode and this is Saturday Kitchen Live.
:00:31. > :00:35.Cooking with me today in the studio is
:00:36. > :00:37.the sultan of spice from the iconic Cinnamon Club restaurant
:00:38. > :00:44.And a new face to Saturday Kitchen...
:00:45. > :00:46.However viewers of Masterchef may remember her from
:00:47. > :00:51.After a complete career change she's now in charge of the stoves at
:00:52. > :01:17.I have two dishes, one, perfect for a day like this, a barbecued, spiced
:01:18. > :01:21.red snapper with cumin, Chile and coriander.
:01:22. > :01:27.And in case the weather is not as nice, just in case, it is a humble
:01:28. > :01:30.shrimp kedgeree with whole spice sea bream.
:01:31. > :01:35.So, two dishes. Delicious, fantastic.
:01:36. > :01:37.Elizabeth. The first time on Saturday Kitchen, welcome. Thank
:01:38. > :01:42.you. What are you cooking for us? I am
:01:43. > :01:46.cooking Koji marinated with creamed corn.
:01:47. > :01:54.Koji, what is that? It is innoculated rice. But this is a salt
:01:55. > :02:01.piece made with Koji. It sounds ideal for the Barbie too.
:02:02. > :02:05.We are all wishing it, steak, Barbie, for sure!
:02:06. > :02:06.There's more great recipes in our archive today,
:02:07. > :02:09.with films from Rick Stein, The Hairy Bikers, Brian Turner
:02:10. > :02:11.with Janet Street Porter and what would a Saturday morning be
:02:12. > :02:16.Our special guest has appeared in some of the biggest funniest
:02:17. > :02:19.comedy shows of recent years including, Cuckoo, Man Down
:02:20. > :02:22.He's quite literally a giant of the comedy world!
:02:23. > :02:24.Please welcome to Saturday Kitchen, all 6' 8 inches that's
:02:25. > :02:48.How tall? 6' 8 inches. And more petrifying, I am 21 stone
:02:49. > :02:53.in weight, as this plastic chair is about to find out. I have genuinely
:02:54. > :02:59.never been so nervous on a television show. I can feel it
:03:00. > :03:07.creaking. Well, you are here not just to talk
:03:08. > :03:14.about your come Eddy programme but what about the fear of food heaven
:03:15. > :03:20.and food hell, so food heaven? Anything, Thai, really.
:03:21. > :03:25.And what about the food hell? I despise squid, as an animal.
:03:26. > :03:37.Squid is delicious. So, those are Greg's choices.
:03:38. > :03:39.For his food heaven, I've got a great recipe
:03:40. > :03:43.The chicken is cooked in chilli, lime, lemongrass, galangal,
:03:44. > :03:46.There's coconut milk, palm sugar and fish sauce too.
:03:47. > :03:49.I'll serve it with a bowl with rice noodles, coriander and bean sprouts.
:03:50. > :03:51.That sounds perfect, let's get cooking!
:03:52. > :03:54.Or Greg could be having his food hell, squid.
:03:55. > :03:56.Also something Asian in mind but this time it's
:03:57. > :03:59.The squid is cooked in a paste called sambal along
:04:00. > :04:02.with lots of curry leaves, ginger, chilli, sugar garlic
:04:03. > :04:04.and good amount of rice wine vinegar to give it a sour flavour.
:04:05. > :04:07.It's served with a vibrant basil and mint salad.
:04:08. > :04:10.However it's not up to me what you get.
:04:11. > :04:15.And we'll find out the result at the end of the show.
:04:16. > :04:17.If you'd like the chance to ask any of us
:04:18. > :04:29.a question today then call: 033 0123 1410.
:04:30. > :04:31.a question today then call: 0330 123 1410.
:04:32. > :04:34.A few of you will be able to put a question to us,
:04:35. > :04:39.If I do get to speak to you, I'll be asking if you want Greg
:04:40. > :04:42.to face either food heaven or food hell.
:04:43. > :04:51.Yeah, which camera am I looking down? I want the Thai chicken red
:04:52. > :04:52.curry! Look at me, I want the Thai curry!
:04:53. > :04:56.You can also send us questions through social media
:04:57. > :05:00.But if you're watching us on catch-up then please don't call
:05:01. > :05:12.I will be if it is squid! On that note, let's get you some food, shall
:05:13. > :05:20.we? Vive wreck it is time to cook. Welcome back to Saturday Kitchen.
:05:21. > :05:28.What is up your sleeve today! I have a spiced crusted red snapper. We are
:05:29. > :05:35.going to season it. If it was that you had a tandoor, you could pop it
:05:36. > :05:40.in the tandoor. I have Nigella seeds and caraway
:05:41. > :05:46.seeds, the best spices for fish. You have all of that. It looks like
:05:47. > :05:54.I have work to do? A little bit. If you can get the cumin seeds cracking
:05:55. > :05:57.and cook off the onions, shrimp piece and chopped tomatoes, ginger
:05:58. > :06:02.and green coriander. You are trusting me with the recipe?
:06:03. > :06:07.Absolutely fine. I will get stuck into these bits and
:06:08. > :06:16.pieces. Vive wreck, you cook this dish in the restaurant? At Cinnamon
:06:17. > :06:23.Club we do. We have a barbecue menu right now. It has the outdoor space,
:06:24. > :06:29.so there I do but not all restaurants.
:06:30. > :06:34.When you say barbecue, are you talking about tandoor or barbecue?
:06:35. > :06:41.How much does it affect the flavour of what you cook? It affects it a
:06:42. > :06:49.bit. It makes a difference as to how it ends up coming out. If I'm
:06:50. > :06:57.cooking something on a barbecue I avoid using yoghurt as it sticks but
:06:58. > :07:02.in the tandoor I always use yoghurt. It protects the flesh? Yes, and
:07:03. > :07:07.tenderises the meat. Yes, it has the enzyme in it to
:07:08. > :07:13.break it down? Yes, it makes it tender and brilliant.
:07:14. > :07:17.It seems that the audience out there, lots of people saying that
:07:18. > :07:24.Greg should have worn a checked shirt. What is that about? I was on
:07:25. > :07:30.a show last night, and I was ridiculed as they say I have only
:07:31. > :07:37.one shirt. So I have deliberately worn this jacket, and I'm incredibly
:07:38. > :07:43.hot. It is so uncomfortable, it is their fault! I do realise that have
:07:44. > :07:52.lots of checked shirts but there are more than one! What is the seed
:07:53. > :07:58.going on that? That is Nigella seed. It is Nigella seed.
:07:59. > :08:08.She is everywhere that woman! Have you got a seed named after you,
:08:09. > :08:14.John? John's seed! I haven't got a seed named after me.
:08:15. > :08:19.You should have a Torode pulse! OK! Back to the fish, then.
:08:20. > :08:26.Your fish looks like a festival of colour. You know when you throw
:08:27. > :08:33.spices at each other, what is that? Yeah, that is Holy, the festival. It
:08:34. > :08:44.comes in spring. We celebrate it in a big way at Cinnamon Kitchen.
:08:45. > :08:50.You have this austere looking city, when people are walking around in
:08:51. > :08:58.suits, and then they start going mad and throwing colours at each other.
:08:59. > :09:04.Why is that? It marks the arrival of spring and the passing of winter. It
:09:05. > :09:09.celebrates friendships and letting go of this things. The whole thing
:09:10. > :09:16.of letting the past behind you and going towards the future.
:09:17. > :09:22.Now, my nose is on fire, this smells fantastic! It is the roasted cumin,
:09:23. > :09:27.cor ander and purposes. Gorgeous.
:09:28. > :09:33.I am toasting the spices before marinading them with the fish.
:09:34. > :09:37.Now, are you happy with this? In rehearsal you were not happy with my
:09:38. > :09:45.cooking? Yes, fine. What is that? It is just a bit of
:09:46. > :09:49.chilli. Now, this rice recipe, when can
:09:50. > :09:53.people eat it? It is a simple kedgeree.
:09:54. > :10:00.It is rice and lentils and fish together.
:10:01. > :10:06.It is a go-to dish to cook on a Saturday afternoon. That is in
:10:07. > :10:13.mostly northern India. So that is the story of it. So the fish itself,
:10:14. > :10:18.your view to snapper, if the people wanted to use something else, what
:10:19. > :10:22.would you recommend? Seabass, sea bream.
:10:23. > :10:27.Is it because of the size of the fish? As you want to cook the fish
:10:28. > :10:33.on the bone? You want to cook the fish on the bone. It is really nice
:10:34. > :10:37.to share. That is the idea. So, yoghurt and spices here, all
:10:38. > :10:42.things nice. I have added the chickpea flour.
:10:43. > :10:49.Which I cooked off with oil, a little like a roux.
:10:50. > :11:02.How does this smell over there? It smells delicious! Good.
:11:03. > :11:12.This marinade withing yoghurt, ginger, garlic, lemon juice,
:11:13. > :11:16.turmeric and red chillies, it could go on cauliflower, broccoli,
:11:17. > :11:22.whatever. So that literally all disappears on
:11:23. > :11:28.the fish. Then happens? It goes in the oven at about 200 Celsius for 15
:11:29. > :11:37.minutes. Give it a smear and the same thing on the other.
:11:38. > :11:42.So just enough to protect the flesh? Yes, just enough.
:11:43. > :11:49.You said this can go on the barbecue. If you did it, would you
:11:50. > :11:53.but the it on like that or with a bit of foil a around it? On the
:11:54. > :12:04.barbecue you can put it in as it is. On the barbecue you can put it
:12:05. > :12:06.in as it is. If you'd like to put a question
:12:07. > :12:12.to any of us today then call us But if you're watching us
:12:13. > :12:27.on catch-up then please don't call Right is that OK? You want that, the
:12:28. > :12:34.rice and a salad. I think that I can do that, a nice little alidea.
:12:35. > :12:40.Here are lentils, boiled with turmeric and water. Usually when
:12:41. > :12:47.boiling lentils you use five times the quantity of water to rice.
:12:48. > :12:54.This is what I love about Saturday Childrenen, five times as much water
:12:55. > :13:01.to the lentils? It changes with the lentils. So black lentils, it is ten
:13:02. > :13:08.times the amount. With rice it is 1.5 times water to
:13:09. > :13:12.rice, as long as you wash it first. These are formulas aren't they? Yes,
:13:13. > :13:17.it is easy enough. How is the fish getting on. It
:13:18. > :13:25.sounds like it is buzzing? There is noise coming from the oven. Shall I
:13:26. > :13:30.have a look? Now a little lemon on the salad. I love it. This is the
:13:31. > :13:36.thing for me about the spicing of food. It is complex, however the way
:13:37. > :13:42.in which you serve it, it is very approachable.
:13:43. > :13:48.The complexity is in the combination of spices.
:13:49. > :13:56.Look at that. What do you think? That is great.
:13:57. > :14:04.I am checking that out. It is coming off the bone.
:14:05. > :14:08.I love your posh plates. They are great.
:14:09. > :14:17.They are great. It is like somebody dropped it and
:14:18. > :14:22.put it back together again! That is for your rice, the shrimp kichri
:14:23. > :14:26.spiced crusted whole sea bream! And now a little ghe to finish it off
:14:27. > :14:32.with and a squeeze of lemon. There we are.
:14:33. > :14:42.It is all the finishing touches. I don't know Indian food so well but I
:14:43. > :14:48.watch vive Eck and it is all so simple but all so much flavour.
:14:49. > :14:49.We did a show about eight years ago, I still remember something that you
:14:50. > :15:07.said... James had made a comment about how
:15:08. > :15:17.he finds the spicing complex... There we go. This looks and smells
:15:18. > :15:24.fantastic! Fantastic! You have had a busy week, a busy week in politics
:15:25. > :15:35.and... A busy week in politics indeed. And the rest's anniversary.
:15:36. > :15:40.You have not aged a bit. Not at all. Let's put salad on this and we are
:15:41. > :15:45.ready to go. Salad on the side like this. Is that OK? Yes.
:15:46. > :15:52.Fantastic. So you have a plated shrimp kichri
:15:53. > :15:59.spiced crusted whole sea bream. And what else have we got? Spice
:16:00. > :16:03.roasted whole red snapper, on the barbecue if you have it going and a
:16:04. > :16:04.humble shrimp kichri spiced crusted whole sea bream.
:16:05. > :16:21.Fantastic! Good. Great first section. There is
:16:22. > :16:28.some fish and some rice. Great way to start breakfast. Somebody has
:16:29. > :16:35.been whispering in my ear that you might be able to teach me how to say
:16:36. > :16:43.yoghurt properly. Because you are a teacher. Yes, and I also know how to
:16:44. > :16:50.say the word yoghurt. Good on you. It looks delicious. With such great
:16:51. > :16:54.food we also need something special to drink. Our wine expert has been
:16:55. > :17:15.in the West Country. This week, I've come to a trout farm
:17:16. > :17:17.near Cirencester. Before I head into town to select my wines, let's have
:17:18. > :17:47.a look around. This is so vivacious and bright that
:17:48. > :17:52.I need a striking white to match. This from Spain is very fashionable
:17:53. > :17:59.and wine like this would be a very good foil. I've gone for a wine that
:18:00. > :18:06.is ripe, more forceful in personality and very fruity. One
:18:07. > :18:15.I've chosen is this Sauvignon blanc 2015 from New Zealand. The reason
:18:16. > :18:18.this one is different is 10% has been aged in an pork barrel, giving
:18:19. > :18:35.it a hint of spicy complexity. There is a wonderfully mouthwatering
:18:36. > :18:39.fresh streak of acidity in this wine. It is great for chiming in
:18:40. > :18:47.with the lemon juice and it goes beautifully with the fish and the
:18:48. > :19:01.fruit as well. There is passion fruit and citrus. On the finish I
:19:02. > :19:03.pick up herbaceous greenness. I love this foreign hand the fresh chopped
:19:04. > :19:22.coriander. -- for enhancing. What do you think of that? Fabulous.
:19:23. > :19:34.I was worried when I heard about 10% Chardonnay, but the acidity is
:19:35. > :19:44.super. This is delicious, and the kedgeree is also delicious. This has
:19:45. > :19:48.lentils in it if I'm not mistaken. Very good. We were on together eight
:19:49. > :19:57.years ago. What was that bit of wisdom? I remember James Martin, you
:19:58. > :20:00.were on the show with me, and just because we know how to read music
:20:01. > :20:08.does not mean we can play any composition on first try. But we
:20:09. > :20:14.just gave it a go. So you're saying, just learn from that. I've got to
:20:15. > :20:23.say, great wine choice, the food is delicious, you are cooking next,
:20:24. > :20:24.what are you cooking? I am cooking a creamed corn, grilled letters and
:20:25. > :20:45.red wine sauce. You can all would ask a question --
:20:46. > :20:56.always ask us a question. But we do need your calls by 11am. You can use
:20:57. > :21:03.the hash tag. Now it's time to catch up with Rick Stein. He is travelling
:21:04. > :21:29.through Greece but before he cooks there is time for sightseeing.
:21:30. > :21:35.I don't particularly care for these road signs. If I was on a camping
:21:36. > :21:39.holiday I think it would upset the Mrs. I think it is target practice
:21:40. > :21:44.but it helps reinforce the feeling is that this area for many hundreds
:21:45. > :21:50.of years was a land of brigands, pirates, cut-throats and, by and
:21:51. > :21:58.large, some extremely difficult but resilient people. The Turks ruled
:21:59. > :22:09.Greece for centuries and they gave this area a wide berth. I cannot
:22:10. > :22:13.stand heights, I am not taking my eyes off this road. Though nearer
:22:14. > :22:22.the bottom is one of the most important places in Greek mythology,
:22:23. > :22:34.the gateway to hell. I'm travelling with Rupert Smith, a classical
:22:35. > :22:41.scholar and one of those... I'm pretty glad this is a paved road.
:22:42. > :22:49.I'm not a great lover of roads like this. Good view from this side of
:22:50. > :22:51.the car. I bet, I'm not enjoying -- I'm enjoying being on the other
:22:52. > :23:00.side. That is so special. This is
:23:01. > :23:11.somewhere not many tourists get to visit. The people of this village
:23:12. > :23:18.mainly fought. Either between villages, clan chieftains, or within
:23:19. > :23:25.the village. Why is it worth fighting for? That is all they had.
:23:26. > :23:29.They had these hillsides which they chopped into tiny terraces to
:23:30. > :23:40.support themselves. That is how life went on. I've never been anywhere
:23:41. > :23:47.like it. It is like a ghost village. Here are all the clues. Mostly for
:23:48. > :24:00.the drudgery that was the work of women, making the bread.
:24:01. > :24:09.Life, like the landscape, was as hard as it gets. It is like
:24:10. > :24:14.Cornwall, a peninsula off the edge of Britain, there is a certain sense
:24:15. > :24:15.of individuality and independents about it. Topographic we, extremely
:24:16. > :24:34.similar. 40,000 Cornishman will know the
:24:35. > :24:54.reason why. I want to cook now, a dish that will be recognised by the
:24:55. > :25:01.locals. In my kitchen, let us begin. This is big beams with spinach and
:25:02. > :25:05.tomato. First of all, I've got lots of olive oil because these dishes
:25:06. > :25:10.are characterised by a great deal of olive oil, in a plan with garlic and
:25:11. > :25:14.onion. The ingredient I remember best about this stew is wild
:25:15. > :25:35.oregano. Next I'm going to add some paprika
:25:36. > :25:48.and tomato. I'm just going to chop some tomatoes to go in there. I
:25:49. > :25:53.first had this dish in northern Greece and it was lovely but the
:25:54. > :26:01.flavours really came alive as I travelled south. The sunshine makes
:26:02. > :26:09.things taste better. Locals collect wild herbs the same way they collect
:26:10. > :26:18.wild greens. But I'm opting for spinach because it is much more
:26:19. > :26:24.readily available at home. Sometimes it comes with spinach and sometimes
:26:25. > :26:27.without. I'm doing it with spinach. You just let it will stone in the
:26:28. > :26:38.steam and that will take about three minutes. That is ready to go into
:26:39. > :26:44.the casserole but first of all, the butter beans, which I have cooked
:26:45. > :26:52.for an hour and a half. They have come tender but don't break up. I
:26:53. > :27:02.need to put some more seasoning in because I did not cook those beans
:27:03. > :27:16.in salted water. Some pepper. There we go. It is a little bit dry.
:27:17. > :27:25.Finally, some more olive oil. You cannot have enough. Perfect dish for
:27:26. > :27:42.that. Give it a final stir. Now into a low to medium setting. Time to go
:27:43. > :27:47.for a swim, at least. A couple of thousand years ago it was a Roman
:27:48. > :27:56.poet called Marshall who I would have got on terribly well with, he
:27:57. > :28:03.said, if Peel beans bubble in a red hot, you can often the claim the
:28:04. > :28:10.dinners of sumptuous. Full. How true is that? These Romans really knew
:28:11. > :28:15.their stuff. There is nothing new, gastronomically, except form. Now,
:28:16. > :28:34.some feta and parsley. You've just got to love that man. He
:28:35. > :28:41.has such a lovely voice. Bean stew, and you just completely engaged with
:28:42. > :28:43.it. I did. It is like he was Reading to me before I go to sleep. That
:28:44. > :28:58.sounds weird. Inspired by that, I got really big
:28:59. > :29:08.beams for you. I thought you were suggesting I was Greek.
:29:09. > :29:15.I'm going to kick you are wrong Paul Lamb, with some deep-fried cruciate
:29:16. > :29:23.flowers. Deep-fried, you're talking my language. Talking about your
:29:24. > :29:29.language, Man Down, that is a language in itself. It has got some
:29:30. > :29:38.very bad language. Tell us about it. You are back on with a third yes. It
:29:39. > :29:46.goes out this Wednesday, Channel 4. I'm very proud of it. I've had a
:29:47. > :29:55.sneak preview, and I've seen some of the previous series, it is
:29:56. > :30:03.hysterical. That is a word one can take either way. One of the things I
:30:04. > :30:08.was going to ask you. There is that funny, tragic side of it all. I
:30:09. > :30:17.think my character is a terrible loser. That is the fun I have
:30:18. > :30:23.writing it is seeing what we can throw at a man not equipped to deal
:30:24. > :30:32.with life. Your character is a schoolteacher. That is the actual
:30:33. > :30:40.school I taught in. Where it is being filmed? Yes.
:30:41. > :30:47.That is where I used to teach. Is the material, is it really you? I
:30:48. > :30:51.think there is a little bit of truth in some of the stories. Obviously,
:30:52. > :30:56.if what happens in the show had happened during my teaching career,
:30:57. > :31:03.I would not be here now, I would be, rightly, in prison! Yes! But we have
:31:04. > :31:09.a lot of fun. Seeing how far we can push him. How far we can push what a
:31:10. > :31:14.terrible teacher he is. Yes, he is pretty bad as a teacher.
:31:15. > :31:21.He is unfortunately. But there are exciting guests in it.
:31:22. > :31:29.Two seconds, the force will be with you in a minute, I need to explain
:31:30. > :31:36.this. The lamb is on to a grill fat side down with the olive oil and
:31:37. > :31:41.oregano. Now I take the beans, infused with garlic and rosemary and
:31:42. > :31:47.infuse that all up. Tell us about your special guest. You are younger
:31:48. > :31:56.than me... Just! How old are you, John? 50! You look great.
:31:57. > :32:01.So do you, Greg. Tell us about your guest? Now that I
:32:02. > :32:08.am near the cooker, I am even hotter. I want to thank everyone for
:32:09. > :32:14.telling me about the checked shirt, and now I am sweltering in this
:32:15. > :32:18.jacket! Tell bus the special guests? Tony Robinson is a regular in the
:32:19. > :32:26.show this time. I am excited about that. He plays my mum's new
:32:27. > :32:40.boyfriend. He is truly sinister! Slightly psycho pathic.
:32:41. > :32:48.He is a great fun and a gait sport. And Stephen beaching off -- Berkoff
:32:49. > :32:53.is another psycho path and Mark Hamill.
:32:54. > :32:59.Yes, may the force be with you. Incredible. Sitting next to someone
:33:00. > :33:03.like that... I can't hear a word, John.
:33:04. > :33:11.Good. That means you are getting squid! I put the lamb in the oven it
:33:12. > :33:19.is in there for ten minutes with the garlic and the rosemary.
:33:20. > :33:25.What is this? The bean puree. These are the white beans with the oil and
:33:26. > :33:35.lemon juice. It sits underneath. It acts as a sauce. It is like hummus.
:33:36. > :33:42.I love it. I could exist on it. I don't think you can do that.
:33:43. > :33:45.Presumably, those are Torode beans. You can smell the Torode on the
:33:46. > :33:53.beans. I know Torode when I smell it! Yes,
:33:54. > :33:58.you do! Here is a little piece. Cornflour and flour. Sparkling
:33:59. > :34:04.water. No eggs.
:34:05. > :34:11.Why sparkling water? It gives it air. You ask really good culinary
:34:12. > :34:18.questions. We chefs aseem that everybody knows why we do stuff. But
:34:19. > :34:22.actually it does give it air and make it is light.
:34:23. > :34:29.Can I ask you another question, why are you putting flowers in the meal?
:34:30. > :34:38.I thought I would give you flowers! I was fascinated by your career
:34:39. > :34:45.change. School temp,/comedian, is it the same as standing in front of
:34:46. > :34:50.children or a live audience? It is a tiny bit easier, with children you
:34:51. > :34:57.have to deal with the parents but it does not work so well with a come
:34:58. > :35:02.Eddy audience. But it did give me a fair start. As I was used to dealing
:35:03. > :35:11.with people who did not really want to listen to me! How did you start
:35:12. > :35:17.this career change? I did a course. A stand-up and impro-isation course.
:35:18. > :35:23.It is a coward's way in. You have to try things. Stand in front of people
:35:24. > :35:29.with the mic and face the circuit. But there comes to a stage when you
:35:30. > :35:35.Sarkese you are going a come Eddy club and standing in front of a mic.
:35:36. > :35:38.It is the most terrifying thing I have ever done.
:35:39. > :35:43.I have heard a few people say that. It is terrifying.
:35:44. > :35:48.The first two years is dreadful. Do you do Edinburgh? I did
:35:49. > :35:54.Edinburgh. Everybody is going there now. I have not done it for a while
:35:55. > :36:00.but I did do it for five or six years.
:36:01. > :36:04.And the other thing, you were on a programme where somebody tattoos
:36:05. > :36:14.their foot? Task Master? Yes, I host it. It is going out on Dave that is
:36:15. > :36:21.a tremendously funny show to be a part of. The comedians are set a
:36:22. > :36:27.preposterous task. One of the tasks was to buy me the best gift they
:36:28. > :36:31.could with ?20. Josh Wydcombe had my name tattooed on his foot. That is
:36:32. > :36:42.incredible! That is crazy! I saw him last night.
:36:43. > :36:47.It is real. He still has my name on his foot.
:36:48. > :36:54.So he stands on you everyat that. I insist on it, when I work with
:36:55. > :37:01.someone, that they have my name tattooed afterwards.
:37:02. > :37:12.Well, I will not be having your name tattooed on me... Do you not like to
:37:13. > :37:20.work with me! I am not asking for a full body tattoo. Just like "Greg"
:37:21. > :37:30.on the neck. You work with another Greg, it will double up? I do but he
:37:31. > :37:38.has two Gs. That will not be so easy when I see you?! Well, you can get
:37:39. > :37:44.make-up to cover it up! This conversation is getting bizarre.
:37:45. > :37:49.Right, the bean puree. Our lamb. Perfectly cooked. Lovely and pink
:37:50. > :37:54.and rested so all of the juices come back tote.
:37:55. > :37:58.I'm not familiar with resting. The reason we rest meet is that it
:37:59. > :38:05.has water in it. The water is boiling inside. So it is colliding
:38:06. > :38:09.with etch other. If you rest the meet, it means it is a little more
:38:10. > :38:16.tender when you serve it. How long would you rest the meet
:38:17. > :38:24.for? For the same amount of time I have cooked for -- meat.
:38:25. > :38:31.You ask the most fantastic culinary questions! You rest it for as long
:38:32. > :38:35.as you have cooked it. There you go.
:38:36. > :38:43.Hopefully, that should taste like holidays. Here we go... It's very
:38:44. > :38:46.good! There you go! You don't have to get the tattoo, anymore, John.
:38:47. > :38:51.So what will I be making for Greg at the end of the show?
:38:52. > :38:53.It could be his food heaven, a Thai chicken Red curry.
:38:54. > :38:55.The chicken is cooked in chilli, lemongrass,
:38:56. > :38:56.galangal, coriander, lime, garlic, shrimp
:38:57. > :39:00.I'll add coconut milk, fish sauce and palm sugar let
:39:01. > :39:02.it cook on and serve it with rice noodles.
:39:03. > :39:06.The squid is cooked in a Malaysian chilli paste called
:39:07. > :39:08.sambal with lots of curry leaves, rice wine vinegar, chilli,
:39:09. > :39:16.It's served with a few spicy cauliflower fritters
:39:17. > :39:30.Now, let's explore China with Ken Hom and Ching-He Huang, who better?!
:39:31. > :39:32.Their journey beings in the capital city of Beijing
:39:33. > :39:35.Ken is of exploring off alone to one of the city's big parks
:39:36. > :39:55.Beneath the modern face of the capital, there are small pockets of
:39:56. > :39:58.the city, where it seems that little has changed for cent ruchings and
:39:59. > :40:06.there is still a strong sense of tradition.
:40:07. > :40:12.This park is in the shadow of the Forbidden City. The imperial 358
:40:13. > :40:22.areas, home to China as emperors for 500 years.
:40:23. > :40:25.-- Imperial City. Every morning before breakfast,
:40:26. > :40:33.people meet for their daily routines.
:40:34. > :40:47.I took classes for a while. I thought I was too young for it!
:40:48. > :40:52.Maybe I will get back into it now! For both Ching and I, this trip is
:40:53. > :41:00.deeply personal. We want to understand more about our
:41:01. > :41:05.relationship with our homeland. The area that I grew up in was very
:41:06. > :41:12.difficult to be a minority in America. You were either made fun of
:41:13. > :41:19.or you didn't exist. China was like a dream.
:41:20. > :41:26.It was like a fantasy. That was a life raft I clung to, to be proud of
:41:27. > :41:31.my identity. When I finally made it to the homeland in 1983, it was not
:41:32. > :41:38.the China that imagined. We were still emerging from the trauma of
:41:39. > :41:44.the cultural revolution of the 19 '60s and '70s.
:41:45. > :41:50.I was pretty appalled. It was as if China was almost 50 years behind. I
:41:51. > :41:54.just couldn't believe it. In Beijing, traditional food culture
:41:55. > :41:59.was nearly wiped out as a result of Mao Tse-tung's communist ideas to
:42:00. > :42:04.rid of country of the bourgeois influence.
:42:05. > :42:09.The Red Guard shut down restaurants and burnt recipe books. Many chefs
:42:10. > :42:14.left China or kept their art secret, in other words, they did not
:42:15. > :42:19.practice it in public. But, you know what? When you crook, you never
:42:20. > :42:23.forget how to cook. When the reforms came all of these people came came
:42:24. > :42:33.out of their kitchenens and started cooking again.
:42:34. > :42:38.-- kitchens. To see how traditional cooking is kept alive, Ching and I
:42:39. > :42:49.are headed to a back street restaurant of one of the Hutaung
:42:50. > :42:54.neighbourhoods. Old cities that have kept the traditions of the nation.
:42:55. > :43:01.We are meeting a chef who warned to the city after the reforms. He is
:43:02. > :43:06.responsible for what I think it is Beijing's greatest culinary
:43:07. > :43:14.tradition. Peking duck. I have cooked about 10,000 ducks. I
:43:15. > :43:18.would like to see how they make it. This chef has turned his family home
:43:19. > :43:23.of 50 years into his restaurant, which he runs with his daughter. Pee
:43:24. > :43:27.Kenning duck is to the Chinese what champagne is to France. Beijing is
:43:28. > :43:35.its birthplace. It dates back to the Ying dynasty,
:43:36. > :43:42.when it was reserved just for the emperor's table. The secret of the
:43:43. > :43:49.Peking duck is that it must have crispy skin, no fat and moist meat.
:43:50. > :43:50.The chef has studied the 700--year-old techniques of the
:43:51. > :44:07.imperial kitchens. The first step is important, to
:44:08. > :44:14.separate the skin from the fat. It inflates, so when it roasts the
:44:15. > :44:20.skin rests separately in the layer of air and the fat melts and renders
:44:21. > :44:29.to keep the meat moist. How I do it is to use a bicycle
:44:30. > :44:33.pump. It is easy to do. It is cool. But the chef here is a firm believer
:44:34. > :44:42.that the old ways are best. Oh! He does it by blowing into it!
:44:43. > :44:49.Wow! I have never seen it done before by mouth.
:44:50. > :44:52.The pee Kenning duck is a mallard duck with white feathers, the
:44:53. > :44:57.species is important because of the skin. This is why the skin is very
:44:58. > :45:01.important. You can't use any type of duck it must be this type of duck
:45:02. > :45:09.that works. It inflates better, and it is the amount of fat that is in
:45:10. > :45:17.it. But in a new health conscious China, there is a growing demand for
:45:18. > :45:24.a lean breed of Peking duck. We have one imported from England.
:45:25. > :45:33.Boiling water and sugar preserve is poured over the duck. Then it is
:45:34. > :45:37.hung up and ready to roast. It feels like parchment paper. It is
:45:38. > :45:51.essential for it to dry. How long? One hour! Duck over the
:45:52. > :45:56.flame! That is beautiful. Beautiful, isn't it? Beautiful.
:45:57. > :46:01.After an hour of roasting, the duck is ready to eat.
:46:02. > :46:06.It smells so lovely and smoky. Look at that skin.
:46:07. > :46:13.My mouth is watering like crazy! The ritual is familiar to people all
:46:14. > :46:21.over the world - a dab of sweet bean sauce, a council of slices of duck,
:46:22. > :46:27.sweet spring onion and cucumber, all wrapped in a wafer thin pancake.
:46:28. > :46:33.That is delicious. Aromatic, juicy. The skin is crispy.
:46:34. > :46:35.I have eaten so many Peking ducks all over the world. But this is the
:46:36. > :46:57.mother ship! Thank you. That duck does look pretty good.
:46:58. > :47:04.There will be more of those on next week's show. Still to come, James
:47:05. > :47:16.Martin is going upmarket. Very nice indeed. Vivek takes on Elizabeth in
:47:17. > :47:20.the omelette challenge. It is a battle between the youthful
:47:21. > :47:30.exuberance of Elizabeth against the experience of Vivek. Find out who
:47:31. > :47:34.comes out on top and will Greg be facing Food Heaven or Food Hell?
:47:35. > :47:42.Elizabeth, take it away. Tell us what you're going to make. I've got
:47:43. > :47:52.this stunning Basque sirloin beef. I'm going to marinate that. It is
:47:53. > :48:06.mixed with salt and water. This is inoculated Rice. People know about
:48:07. > :48:10.miso, but not this. What are you serving it with? Creamed corn which
:48:11. > :48:20.you will take care, grilled lettuce and a white wine sauce. Strip the
:48:21. > :48:28.corner of the husk and denigrate it so you get the little extra bits.
:48:29. > :48:39.What does that do? It thickens the source.
:48:40. > :48:48.That has been marinated very quickly. Is there a certain way that
:48:49. > :49:04.you believe state should be cooked? I love cooking on a barbecue. Keep
:49:05. > :49:17.it moving. It will take on the heat. This is caramelised Inc already. How
:49:18. > :49:27.come we don't know about this? A lot of chefs use it, it is becoming more
:49:28. > :49:36.well-known, in Japan it is the item that makes everything work. Without
:49:37. > :49:46.this we would not have soy sauce or Saky? A lot of people I know will
:49:47. > :49:56.say they cannot get this ingredient. The wine expert actually cooked this
:49:57. > :50:06.dish and she found it in Dartmoor. There you go. You can search it out.
:50:07. > :50:14.New ingredients always come to the fore. You getting these ideas from?
:50:15. > :50:24.I got this from one of my bosses. He told me to look into this. I did and
:50:25. > :50:35.I fell in love with it. Many people don't know about this. Let's talk
:50:36. > :50:44.about you a little bit. You did Masterchef in 2011. I remember what
:50:45. > :50:54.you cooked for the first time, you cooked tortellini with Singapore
:50:55. > :51:01.style crab filling. Is that this sort of influence of world fusion? I
:51:02. > :51:10.hate the word fusion. I like to think of it as we are exploring and
:51:11. > :51:17.treating ourselves to cuisine, my idea with the clap tortellini, it
:51:18. > :51:31.was about making it modern. Does this need to go in the oven? Yes.
:51:32. > :51:37.The right-hand oven, please. We spoke about resting meet, people
:51:38. > :51:45.wonder whether it will be hot. Nobody really eats meat hot. The
:51:46. > :51:54.good thing about a piece of steak, room temperature... To cook meat hot
:51:55. > :52:03.I usually have a hot sauce with it. What I did is create a red wine
:52:04. > :52:10.reduction. Normally in the restaurant I have the extra trim. I
:52:11. > :52:20.make the red wine reduction and add stock do it. Please keep this
:52:21. > :52:31.coming. People are saying they are frightened the meat could be called.
:52:32. > :52:36.As you eat the food, the Sunday roast, those mouthfuls are not
:52:37. > :52:49.boiling hot but they are the best bit. You can give it the kiss of
:52:50. > :53:00.heat. That gives it more heat but does not cook it. You have seared
:53:01. > :53:04.beef. That looks for how long? It will take a couple of hours. If you
:53:05. > :53:14.have a pressure cooker it will intensify it. Then this source, you
:53:15. > :53:27.put it in the pan and reduce it? To what consistency? Till it coats the
:53:28. > :53:36.back of the spoon. It has got a lovely smell of Asia about it. It is
:53:37. > :53:41.clever. I've never used this before but it will be my go to seasoning.
:53:42. > :53:55.The fact you don't need to use salt is brilliant. It comes in many
:53:56. > :54:12.forms. It sounds like an extra in Jungle book. You want to get this
:54:13. > :54:22.blended. Townley, the name, pigeon, what does it mean? It is pidgin, it
:54:23. > :54:26.means if you have people who do not speak the same language but they
:54:27. > :54:30.understand each other, that is what the food represents. You may be
:54:31. > :54:37.don't understand some ingredients in the menu but it comes together
:54:38. > :54:43.beautifully and you understand it. And the other thing is you don't
:54:44. > :54:56.have the same menu twice? How does that work? It is a nightmare. We
:54:57. > :55:04.change the menu every Tuesday, it is for courses. We just had an
:55:05. > :55:19.anniversary without repeating the menu. Did you ever think you would
:55:20. > :55:24.be running a restaurant? We say that it can change your life, your life
:55:25. > :55:32.is completely changed. It has been hard work to get here. When I did
:55:33. > :55:36.Masterchef I had a passion for food, I wanted to get cooking and I knew
:55:37. > :55:49.what I wanted to do the rest of my life. This is your curator. You have
:55:50. > :56:06.got some carrots in here which have been pickled. Olive oil and sugar,
:56:07. > :56:19.rice wine and vinegar. She is bossy... I'm the head chef, I've got
:56:20. > :56:29.to be! This is a fermented rice porridge like miso paste, it is a
:56:30. > :56:40.flavouring but it makes the essential ingredient in soy sauce.
:56:41. > :56:47.I'm sure taste nicer than the title, fermented rice porridge, which is
:56:48. > :57:05.the name of my new band. This is a special beef. You can use beef or
:57:06. > :57:12.what ever. If you don't want to eat the fat then take it off after it is
:57:13. > :57:25.cooked. This is a retired beery code. These are dried mushrooms, one
:57:26. > :57:34.of your other clever things. Tell us what we've got. Basque sirloin beef,
:57:35. > :57:47.red wine sauce... It smells delicious. Right, gentle man, feast
:57:48. > :57:55.time. It looks beautiful, piece of steak, red wine sauce, and as you
:57:56. > :58:19.eat that we need to see what has been chosen to go with the steak.
:58:20. > :58:30.Your wonderful speak requires a very good read and if you are fan of
:58:31. > :58:37.attrition all fresh and I would go for Spanish Rioja. I've gone for
:58:38. > :58:41.something smoother and fruitier from a new wine producing country and the
:58:42. > :58:49.wine I've chosen is the finest P in our from New Zealand. The great
:58:50. > :58:54.variety can be very expensive. With this one, I think I've found one
:58:55. > :59:04.that is really good value. It is aromatic. There is a lovely smell of
:59:05. > :59:11.plums and Violet. This is a deeply fruity, right wine. I love that
:59:12. > :59:18.standing up to the flavour of the steak. There is a salty tang in the
:59:19. > :59:24.middle. That works well with the savoury quality. At the end it is
:59:25. > :59:30.smooth, silky and fresh. I want the texture to go if the rounded
:59:31. > :59:39.richness of the corn. This is a great take on steak. Here is my
:59:40. > :59:56.succulent, modern red to go with it. I hope you like it. How do you spell
:59:57. > :00:08.it? Koji. How do you think the wine is? It is very nice. Lovely flavour.
:00:09. > :00:14.Let's go with a taste of Britain. Brian Turner and
:00:15. > :00:16.Janet Street Porter. The lovely couple are walking
:00:17. > :00:18.through the Yorkshire dales on the lookout
:00:19. > :00:20.for the perfect picnic spot. all over the world. But this is the
:00:21. > :00:41.mother ship! Thank you. Are you OK to walk, Braian? This is
:00:42. > :00:45.my television pace! I'm an ambler, rather than a sprinter.
:00:46. > :00:52.No, I'm afraid that I walk at four miles an hour. This is the Cleveland
:00:53. > :00:57.Way. It runs along the edge of the Hamble den Hills. Look at this view.
:00:58. > :01:02.It takes your breath away. It does.
:01:03. > :01:10.Less of the sarcasm, Brian. I noted that. Anyway, Sutton Bank.
:01:11. > :01:14.What a view. It really is surreal.
:01:15. > :01:25.That is some of the richest farming land in England.
:01:26. > :01:29.The Vail of York and in the distance, the Yorkshire Dales and my
:01:30. > :01:35.neck of the woods. So that is facing west? Yes. Behind
:01:36. > :01:43.us, there is towards the coast. Keep on going, put up with the traffic
:01:44. > :01:47.jams and you end up in cash rough or Whitby, where you have to have fish
:01:48. > :01:53.and chips to get over the whole experience! All of this fresh air
:01:54. > :01:58.has given me an abtight. With the white horse in sight it is time to
:01:59. > :02:05.crack open my Yorkshire picnic hamper. And Janet knows the spot! I
:02:06. > :02:09.don't know about you, I have eaten in lovely places but this is
:02:10. > :02:14.fantastic. I have had a few picnics when it has
:02:15. > :02:19.been freezing and in the pouring rain and sandwiches in this is very
:02:20. > :02:22.spot. But today it is very hot. I can't believe it.
:02:23. > :02:27.Well we have all of this wonderful Yorkshire produce here.
:02:28. > :02:31.What have you got? We have Wensleydale cheese. There is a blue
:02:32. > :02:36.there. I like the blue Wensleydale. In my
:02:37. > :02:40.opinion, that is as good as stilton. Easily.
:02:41. > :02:46.It is interesting. Blue cheese is not my favourite.
:02:47. > :02:50.I only eat blue cheese, Brian. An important point of difference! There
:02:51. > :02:53.is a pork pie. Brian, you can have half of this
:02:54. > :03:00.pork pie. Oh! Look at that it is packed full
:03:01. > :03:05.of meat. Has it enough jelly in it? It might have. I like a little more
:03:06. > :03:08.jelly than that. I like a little more jelly than that.
:03:09. > :03:13.I like the pastry. That is good.
:03:14. > :03:19.What about this? Crab pate. It is made from the Delhi. It is from
:03:20. > :03:26.Whitby crab. It would be wrong not to have some. Are you having some? I
:03:27. > :03:29.am having it without the bread. It looks delicious. Whitby crab
:03:30. > :03:35.pate. I like that.
:03:36. > :03:44.It is as if we were next to the sea. What lovely produce. I am going to
:03:45. > :03:47.try this Yorkshire Parkin. Look at that, so moist it is like a malt
:03:48. > :03:55.loaf. It looks fantastic! What's it like?
:03:56. > :04:00.Are you not having any? I can't eat it, Brian. If I ate that, I would be
:04:01. > :04:07.stuffed. If you carry on eating that, I have one thing to say to you
:04:08. > :04:15.- I'm not car youing you down in a stretcher! -- carrying you down in a
:04:16. > :04:21.stretcher! While Janet makes the most of the weather. I am heading
:04:22. > :04:26.down to meet the real star of the North Yorkshire food scene. Andrew
:04:27. > :04:29.is a mate of mine, an enthusiastic advocate of all of the local
:04:30. > :04:34.ingredients. Morning, lad! I'm going to call you
:04:35. > :04:39.chef, I have never called you chef before.
:04:40. > :04:45.Why not! Tell us what you have here? I thought we should do seafood. So
:04:46. > :04:51.Whitby cod with hairy tattees, which is new. Then a bit of seafood,
:04:52. > :04:55.lobster, langoustine, scallops, mussels.
:04:56. > :05:00.Crack on, get your fish in. It is not in batter, I would have
:05:01. > :05:09.said healthier but not with all of this cream.
:05:10. > :05:15.This is pan fried with a squeeze of lemon, shallots, peppercorns and
:05:16. > :05:26.butter. Fantastic.
:05:27. > :05:30.This is a grand looking kipper. The world-famous Fortune kippers.
:05:31. > :05:41.This is where the hairy tatties come from. Those bones, they are the
:05:42. > :05:49.hairy essence, if you like. Now, that is lovage it is a nice
:05:50. > :05:56.herb. It has a robustness. Andrew poches the mussels with
:05:57. > :06:00.cream, adding north-east scallops, langoustine and lobster.
:06:01. > :06:08.Next the sauce with the bitter root veg. Then the traditional
:06:09. > :06:12.ingredients to finish off, caper, gherkins, all of that sort of thing.
:06:13. > :06:20.Like a posh fish pie. I am keen to get a taste of Andrew's
:06:21. > :06:25.celebrated take on British classics. Using the amazing larder he has
:06:26. > :06:35.available on his doorstep. A lovely bit of cod there, lad.
:06:36. > :06:42.There with a carneish with the kipper. And the classic herbs to go
:06:43. > :06:53.over the fish. I have not lost it, have I No! I am looking forward to
:06:54. > :06:58.this. Look at that. Right, get digging.
:06:59. > :07:05.I want to taste the hairy tatty. I love potatoes. What is in this? It
:07:06. > :07:12.has herbs but a cooked kipper. Oh, I can taste it. I hope it is
:07:13. > :07:17.from Fortune's in Whitby. That is a pilgrimage site for me that cod is
:07:18. > :07:23.fantastic! Perfectly cooked. Perfectly cooked! Hairy tatties,
:07:24. > :07:26.that is a new one on me as well. Hairy tatties, that is
:07:27. > :07:29.a new one on me as well. Right, it's time to answer
:07:30. > :07:31.a few of your foodie questions. Each caller will also help us decide
:07:32. > :07:39.what Greg will eat at So, who is on the line? Pamela from
:07:40. > :07:45.Bedfordshire? Pamela, good morning. What is your question? I would like
:07:46. > :07:54.a recipe for an authentic tandoori chicken. That is me, then.
:07:55. > :08:02.I think so. I will take this. Go on, Greg! For the chicken, use a
:08:03. > :08:11.spring chicken. On the bone. Make slashes on to it, marinade it with
:08:12. > :08:21.lemon juice, red Chile powder -- red chilli powder, salt and oil. Leave
:08:22. > :08:27.it for ten minutes or more. And then in the yoghurt more red chillies,
:08:28. > :08:35.cumin, salt, sugar. That is it. Smear it over the chicken. Cook it
:08:36. > :08:41.on the tandoor or the oven. In the oven on a high heat? Very
:08:42. > :08:45.high. That's it, Pamela, heaven or hell
:08:46. > :08:52.for Greg? Heaven, please. Well done, Pamela.
:08:53. > :08:58.The next caller is Rhiannon from Wales.
:08:59. > :09:03.I have a whole duck in the freezer. I don't know how to cook it? What I
:09:04. > :09:09.would do is take the legs off and slow cook them. So in the oven at a
:09:10. > :09:18.low temperature for a longer period of time. With the crown put boiling
:09:19. > :09:27.hot water over the skin to open up the pores. Once it is dried, put it
:09:28. > :09:32.in the oven to crisps up the skin. And please make sure that the duck
:09:33. > :09:41.is defrosted. Heaven or hell for Greg? Sorry, Greg. It must be hell!
:09:42. > :09:52.Great, I notice the Welsh accent as well, you traitor! Liz, good
:09:53. > :10:06.morning? Good morning, to Mr Singh, I would like his best ever recipe
:10:07. > :10:12.for redolentily dhaal. The red leaptilies, with a pinch of
:10:13. > :10:23.turmeric and boil it for ten minutes that is fine then in the temperings
:10:24. > :10:37.mustard Lees, curry seeds, heat up oil, add the onions, green chillies,
:10:38. > :10:44.the turmeric, and the garlic and leaves, red chillies and then the
:10:45. > :10:52.dhaal, you are done. That was quick for me.
:10:53. > :10:56.Play us back on iPlayer. Heaven or hell for Greg? Sorry, it
:10:57. > :11:05.is going to be hell. Oh! Right, tonne the Omelette
:11:06. > :11:12.Challenge. Elizabeth, this is your first time,
:11:13. > :11:18.feeling confident? Sort of... The rules are a three-egg omelette. The
:11:19. > :11:23.time is going to stop when the omelette hits the plate. Use three
:11:24. > :11:28.eggs and any other ingredient you wish. Vive wreck, you have done it
:11:29. > :11:36.before. Can we have the clocks on the screen. Are you ready? Three,
:11:37. > :11:42.two, one, go! Wow! These two have been practicing. Look at this.
:11:43. > :11:47.Elizabeth is in the lead right now. She is going to beat vive wreck. We
:11:48. > :12:00.know who is competitive now. Look at that! Keep on going! Oh! Wow, OK,
:12:01. > :12:06.right, so. Here we go. This is it. So the
:12:07. > :12:09.danger of Saturday Kitchen, it is not the cooking, or anything like
:12:10. > :12:18.that, Greg, it is trying the omelettes! So... It looks delicious!
:12:19. > :12:22.It issedible. Considering it is your first time,
:12:23. > :12:30.it is very good. Vive Eck? What is this? An
:12:31. > :12:43.omelette... Is that hot, John. No! I'm chewing on eggshell and
:12:44. > :12:47.lumps of butter! As far as timing is concerned, Elizabeth... For your
:12:48. > :13:05.first time, 24.44. That is very good. Vivek... 23.04. However,
:13:06. > :13:12.Vivek, I don't think that is really an omelette. In celebration of
:13:13. > :13:16.teachers and the summer holidays coming up, ladies and gentlemen...
:13:17. > :13:18.# #
:13:19. > :13:23.So will Greg get food heaven, Thai red chicken curry?
:13:24. > :13:25.Or food hell, Malaysian style squid with cauliflower fritters?
:13:26. > :13:27.I'll rack up the scores whilst you pop round to
:13:28. > :13:32.He's going up market and has a whole side of salmon in his fridge
:13:33. > :13:51.Enjoy! My vanilla cured salmon with cool, cucumber ketchup is a dish to
:13:52. > :13:58.impress. Making your guests feel indulged. The first is to prepare
:13:59. > :14:04.the cure for it. It is similar to gravadlax in that we start the cure.
:14:05. > :14:10.We infuse it with vanilla. Vanilla and fish go well together. We put
:14:11. > :14:16.sugar in this. It is equal quantities of sugar and salt for the
:14:17. > :14:20.cure. Blend the sugar and vanilla pod
:14:21. > :14:27.together. Pour it into a bowl and add the same quantity of salt.
:14:28. > :14:33.I like to use sea salt for. This I find the table salt is harsh and it
:14:34. > :14:38.tastes too much of sodium for what I need. We mix this together and you
:14:39. > :14:43.have basically the simple cure. It is as easy as that.
:14:44. > :14:50.Make sure that the cling film is overlapping. Place half of the cure
:14:51. > :14:56.mix down the middle. We take this beautiful bit of Scottish salmon,
:14:57. > :15:00.you could do salmon or trout. We lay the fish on top of this with a
:15:01. > :15:05.little bit of salt. Take the remaining salt and sprinkle it over
:15:06. > :15:10.the top. Wrap the fish in the cringe film. By using the cling film,
:15:11. > :15:16.really, you are holding the salt on to the fish as well.
:15:17. > :15:24.Pop the salmon on to a tray. Ideally leave it in the fridge for 24 hours.
:15:25. > :15:29.What you end up with is this... You can see the liquid has come out and
:15:30. > :15:41.you have a beautiful piece of cured salmon. Wash off the cured mix. It
:15:42. > :15:47.has done its job. Pat the fish with a clean piece of kitchen paper.
:15:48. > :15:54.Re-wrap the salmon. It keeps for a week. I am making a ketchup. It is
:15:55. > :16:00.not as complicated as it sounds. Thickly cut the skin from the two
:16:01. > :16:07.cucumbers. It is the outside to use to make the ketchup. Don't throw
:16:08. > :16:13.away the centres, as I am char grilling them later. The remaining
:16:14. > :16:18.part you chop up. Then blitz it.
:16:19. > :16:25.Once the cucumber is blitzed, add the rice wine vinegar, a pinch of
:16:26. > :16:30.salt and blitz again. At this stage, the ketchup is runny
:16:31. > :16:40.but I have an ingredient to thicken the mix. Zanthum, it is used to
:16:41. > :16:47.stabilise sauces and dressings. It acts like a cornflour to thicken the
:16:48. > :16:52.mixture. After two or three teaspoons check it. What you end up
:16:53. > :17:03.with is a lovely ketchup. The secret is not to add too much. There is no
:17:04. > :17:11.flavour to the Zanthan gum, you get a texture similar to tomato ketchup.
:17:12. > :17:22.Making a pickled ginger is simple. Peel and slice the ginger, added to
:17:23. > :17:27.a pan with rice wine vinegar, sugar, salt and vinegar.
:17:28. > :17:32.Use the right amount of sugar, salt and vinegar. Let it simmer for a
:17:33. > :17:38.couple of minutes until the ginger wilts. Take it off the heat and let
:17:39. > :17:45.it cool. Now for the cucumber. You grab the inside of the cucumber and
:17:46. > :17:50.char-grill it. While the cucumbers grilled you prepare the garnishes
:17:51. > :17:55.for the salmon. I like crisps and peppery radishes. Watercress and
:17:56. > :17:57.mustard cress. It is nicely char-grilled.
:17:58. > :18:12.Plate it up. Cut thin slices of it on an angle.
:18:13. > :18:17.Arrange it on the place with the garnishes and the cucumber ketchup.
:18:18. > :18:23.It is a little bit chef like but it is my house.
:18:24. > :18:35.This dish looks spectacular and really is a special treat when
:18:36. > :18:40.you've got guests coming round. It is so simple to make.
:18:41. > :18:49.As always, James Cook is something very nice. Time to find out whether
:18:50. > :18:56.Iraq is facing Food Heaven or Food Hell. How are you doing? Just so
:18:57. > :19:09.everyone at home knows, I'm five foot six. Here is your Food Heaven.
:19:10. > :19:17.Curry, chicken, lovely noodles, source, wonderfulness. Over here,
:19:18. > :19:26.delicious, with squid and cauliflower. Chives, lovely
:19:27. > :19:38.dressing, made with vinegar, rice noodle salad. Fritter as well. That
:19:39. > :19:43.is a new detail, I did not realise cauliflower was involved, the
:19:44. > :19:51.devil's vegetable. What do you think you're getting? Get the squid on the
:19:52. > :20:06.go, I know exactly what I'm getting. Yes, ladies and gentlemen, it is
:20:07. > :20:14.held. Absolutely lovely. Did you? We were getting on fine. We will pack
:20:15. > :20:25.you off with the red curry anyway. This is a lovely dish. I'm going to
:20:26. > :20:30.do this squid with Malaysians sauce. Will it mask the texture of the evil
:20:31. > :20:38.squid? I would like you to make me some fritters. Use the chickpea
:20:39. > :20:42.flour, coriander, bean sprouts, and cauliflower. We will talk through
:20:43. > :20:58.how that is done. Look generous years. I believe he is
:20:59. > :21:07.part of the problem. I would like you to make me a noodle salad. This
:21:08. > :21:15.is a Thai salad dressing. Poem fees together to make the sauce. I would
:21:16. > :21:23.like lots of herbs and lemon grass. A lovely fragrant salad. You can
:21:24. > :21:29.talk it up as much as you like, I can still see that. Please don't
:21:30. > :21:39.wash it. It comes from the sea. The skin comes off. What if you've had
:21:40. > :21:47.it in your pockets? You will have very soggy pockets. I don't know the
:21:48. > :22:03.way to transport squid. My instinct is, put it in your pockets. This is
:22:04. > :22:11.how you carry squid, right? One of the most fascinating... Hopefully
:22:12. > :22:21.we'll get that... I believe there is two ways to cook squid, you can do
:22:22. > :22:32.it fast, they other way... This is the only way to differ from that
:22:33. > :22:46.theory. It is really hot. I don't want to try it if it is really hot.
:22:47. > :22:56.As I cook this, when is your programme back on? Channel 4,
:22:57. > :23:08.Wednesday, 10pm. Here you go. Wipe your finger. But honestly... It does
:23:09. > :23:12.not look bad now you've covered in stuff. That's the point. Tell
:23:13. > :23:18.everybody at home what you're doing. I chopped up some chilli and
:23:19. > :23:23.coriander and mixed it up with that card and -- card on you had.
:23:24. > :23:36.I'm turning this into a batter, using water. Not too much. Now I'm
:23:37. > :23:44.going to fry them like pakoras. All these tips we give you. Just what
:23:45. > :23:54.you want. We'll give you a bag you can put in your pocket. I'll just
:23:55. > :23:59.spin that directly into my pocket. Maybe I've revolutionised food
:24:00. > :24:05.shopping today. Arrogant, I know, but... Ginger, curry leaves, they
:24:06. > :24:10.are reusable, like those bags. Of course. I'm going to do a secondary
:24:11. > :24:16.paste for this which involves a couple of chilies equals it needs to
:24:17. > :24:22.be spicy. Add a bit of sugar so you get the sweetness, then we go for
:24:23. > :24:36.vinegar. It is easy, this. It is easy this, yes. It is like doing
:24:37. > :24:51.stand-up. It looks pretty easy. This source has this powerful smoky
:24:52. > :24:57.chilli flavour. The more I look about you, the more uncomfortable I
:24:58. > :25:08.get. I fought we were friends. I feel guilty about this. It smells
:25:09. > :25:27.nice. I'm pleased. And I really like that word, nice. Some Thai basil and
:25:28. > :25:38.chives. Just slicing the lemon grass. Some type basil as well. Is
:25:39. > :25:45.it true that you don't like aniseed? I don't like it, are you going to
:25:46. > :25:56.put that in? Smell that and tell me if you don't like that? I don't like
:25:57. > :26:07.that. It smells all right. The source is courting this. How are the
:26:08. > :26:18.pakoras going? Good. You're doing well over this. Shall we stick some
:26:19. > :26:30.lime in this? Yes. Do you need any more of this? I will take that home.
:26:31. > :26:36.Everybody, make sure you put everything away or it will be in
:26:37. > :26:45.Greg's pocket. Here is the herb salad which is delicious that goes
:26:46. > :27:05.into the little ball. There is the wonderful squid, with the lovely
:27:06. > :27:13.Malaysians sauce. Very kind. Well that happens we will give you a nice
:27:14. > :27:20.glass of wine to have with it. You have that the knife and fork which
:27:21. > :27:27.is there. Can you bring the glasses over? To go with this we have got a
:27:28. > :27:36.very delicious reasoning. It is from Marks Spencer and is ?10. Have a
:27:37. > :27:42.drink of this. Is that all right? Why don't you try the source? That
:27:43. > :27:53.is nice. I'm going to try the squid. I'm going in. It is not squid, it is
:27:54. > :28:08.not squid. It is a delicious, slimy mushroom. How is that? It is really
:28:09. > :28:17.nice, genuinely. Converted? Not converted. The flavours are really
:28:18. > :28:25.nice. The texture is horrendous. It is genuinely delicious. I am having
:28:26. > :28:40.a bit of cauliflower now. Really nice. That is all from us. Thank
:28:41. > :28:51.you. Thank you Susie for the great wine selection. All the recipes are
:28:52. > :28:58.on the website. I've had a ball. I wish you all the most wonderful
:28:59. > :29:02.weekend. Thank you so much for watching. See you again soon.