09/07/2016 Saturday Kitchen

candidate than Theresa May. She tweeted that she was disgusted with

the interview. The Times newspaper releases

I'm John Torode and this is Saturday Kitchen Live.

Cooking with me today in the studio is

the sultan of spice from the iconic Cinnamon Club restaurant

And a new face to Saturday Kitchen...

However viewers of Masterchef may remember her from

After a complete career change she's now in charge of the stoves at

I have two dishes, one, perfect for a day like this, a barbecued, spiced

red snapper with cumin, Chile and coriander.

And in case the weather is not as nice, just in case, it is a humble

shrimp kedgeree with whole spice sea bream.

So, two dishes. Delicious, fantastic.

Elizabeth. The first time on Saturday Kitchen, welcome. Thank

you. What are you cooking for us? I am

cooking Koji marinated with creamed corn.

Koji, what is that? It is innoculated rice. But this is a salt

piece made with Koji. It sounds ideal for the Barbie too.

We are all wishing it, steak, Barbie, for sure!

There's more great recipes in our archive today,

with films from Rick Stein, The Hairy Bikers, Brian Turner

with Janet Street Porter and what would a Saturday morning be

Our special guest has appeared in some of the biggest funniest

comedy shows of recent years including, Cuckoo, Man Down

He's quite literally a giant of the comedy world!

Please welcome to Saturday Kitchen, all 6' 8 inches that's

How tall? 6' 8 inches. And more petrifying, I am 21 stone

in weight, as this plastic chair is about to find out. I have genuinely

never been so nervous on a television show. I can feel it

creaking. Well, you are here not just to talk

about your come Eddy programme but what about the fear of food heaven

and food hell, so food heaven? Anything, Thai, really.

And what about the food hell? I despise squid, as an animal.

Squid is delicious. So, those are Greg's choices.

For his food heaven, I've got a great recipe

The chicken is cooked in chilli, lime, lemongrass, galangal,

There's coconut milk, palm sugar and fish sauce too.

I'll serve it with a bowl with rice noodles, coriander and bean sprouts.

That sounds perfect, let's get cooking!

Or Greg could be having his food hell, squid.

Also something Asian in mind but this time it's

The squid is cooked in a paste called sambal along

with lots of curry leaves, ginger, chilli, sugar garlic

and good amount of rice wine vinegar to give it a sour flavour.

It's served with a vibrant basil and mint salad.

However it's not up to me what you get.

And we'll find out the result at the end of the show.

If you'd like the chance to ask any of us

a question today then call: 033 0123 1410.

a question today then call: 0330 123 1410.

A few of you will be able to put a question to us,

If I do get to speak to you, I'll be asking if you want Greg

to face either food heaven or food hell.

Yeah, which camera am I looking down? I want the Thai chicken red

curry! Look at me, I want the Thai curry!

You can also send us questions through social media

But if you're watching us on catch-up then please don't call

I will be if it is squid! On that note, let's get you some food, shall

we? Vive wreck it is time to cook. Welcome back to Saturday Kitchen.

What is up your sleeve today! I have a spiced crusted red snapper. We are

going to season it. If it was that you had a tandoor, you could pop it

in the tandoor. I have Nigella seeds and caraway

seeds, the best spices for fish. You have all of that. It looks like

I have work to do? A little bit. If you can get the cumin seeds cracking

and cook off the onions, shrimp piece and chopped tomatoes, ginger

and green coriander. You are trusting me with the recipe?

Absolutely fine. I will get stuck into these bits and

pieces. Vive wreck, you cook this dish in the restaurant? At Cinnamon

Club we do. We have a barbecue menu right now. It has the outdoor space,

so there I do but not all restaurants.

When you say barbecue, are you talking about tandoor or barbecue?

How much does it affect the flavour of what you cook? It affects it a

bit. It makes a difference as to how it ends up coming out. If I'm

cooking something on a barbecue I avoid using yoghurt as it sticks but

in the tandoor I always use yoghurt. It protects the flesh? Yes, and

tenderises the meat. Yes, it has the enzyme in it to

break it down? Yes, it makes it tender and brilliant.

It seems that the audience out there, lots of people saying that

Greg should have worn a checked shirt. What is that about? I was on

a show last night, and I was ridiculed as they say I have only

one shirt. So I have deliberately worn this jacket, and I'm incredibly

hot. It is so uncomfortable, it is their fault! I do realise that have

lots of checked shirts but there are more than one! What is the seed

going on that? That is Nigella seed. It is Nigella seed.

She is everywhere that woman! Have you got a seed named after you,

John? John's seed! I haven't got a seed named after me.

You should have a Torode pulse! OK! Back to the fish, then.

Your fish looks like a festival of colour. You know when you throw

spices at each other, what is that? Yeah, that is Holy, the festival. It

comes in spring. We celebrate it in a big way at Cinnamon Kitchen.

You have this austere looking city, when people are walking around in

suits, and then they start going mad and throwing colours at each other.

Why is that? It marks the arrival of spring and the passing of winter. It

celebrates friendships and letting go of this things. The whole thing

of letting the past behind you and going towards the future.

Now, my nose is on fire, this smells fantastic! It is the roasted cumin,

cor ander and purposes. Gorgeous.

I am toasting the spices before marinading them with the fish.

Now, are you happy with this? In rehearsal you were not happy with my

cooking? Yes, fine. What is that? It is just a bit of

chilli. Now, this rice recipe, when can

people eat it? It is a simple kedgeree.

It is rice and lentils and fish together.

It is a go-to dish to cook on a Saturday afternoon. That is in

mostly northern India. So that is the story of it. So the fish itself,

your view to snapper, if the people wanted to use something else, what

would you recommend? Seabass, sea bream.

Is it because of the size of the fish? As you want to cook the fish

on the bone? You want to cook the fish on the bone. It is really nice

to share. That is the idea. So, yoghurt and spices here, all

things nice. I have added the chickpea flour.

Which I cooked off with oil, a little like a roux.

How does this smell over there? It smells delicious! Good.

This marinade withing yoghurt, ginger, garlic, lemon juice,

turmeric and red chillies, it could go on cauliflower, broccoli,

whatever. So that literally all disappears on

the fish. Then happens? It goes in the oven at about 200 Celsius for 15

minutes. Give it a smear and the same thing on the other.

So just enough to protect the flesh? Yes, just enough.

You said this can go on the barbecue. If you did it, would you

but the it on like that or with a bit of foil a around it? On the

barbecue you can put it in as it is. On the barbecue you can put it

in as it is. If you'd like to put a question

to any of us today then call us But if you're watching us

on catch-up then please don't call Right is that OK? You want that, the

rice and a salad. I think that I can do that, a nice little alidea.

Here are lentils, boiled with turmeric and water. Usually when

boiling lentils you use five times the quantity of water to rice.

This is what I love about Saturday Childrenen, five times as much water

to the lentils? It changes with the lentils. So black lentils, it is ten

times the amount. With rice it is 1.5 times water to

rice, as long as you wash it first. These are formulas aren't they? Yes,

it is easy enough. How is the fish getting on. It

sounds like it is buzzing? There is noise coming from the oven. Shall I

have a look? Now a little lemon on the salad. I love it. This is the

thing for me about the spicing of food. It is complex, however the way

in which you serve it, it is very approachable.

The complexity is in the combination of spices.

Look at that. What do you think? That is great.

I am checking that out. It is coming off the bone.

I love your posh plates. They are great.

They are great. It is like somebody dropped it and

put it back together again! That is for your rice, the shrimp kichri

spiced crusted whole sea bream! And now a little ghe to finish it off

with and a squeeze of lemon. There we are.

It is all the finishing touches. I don't know Indian food so well but I

watch vive Eck and it is all so simple but all so much flavour.

We did a show about eight years ago, I still remember something that you

said... James had made a comment about how

he finds the spicing complex... There we go. This looks and smells

fantastic! Fantastic! You have had a busy week, a busy week in politics

and... A busy week in politics indeed. And the rest's anniversary.

You have not aged a bit. Not at all. Let's put salad on this and we are

ready to go. Salad on the side like this. Is that OK? Yes.

Fantastic. So you have a plated shrimp kichri

spiced crusted whole sea bream. And what else have we got? Spice

roasted whole red snapper, on the barbecue if you have it going and a

humble shrimp kichri spiced crusted whole sea bream.

Fantastic! Good. Great first section. There is

some fish and some rice. Great way to start breakfast. Somebody has

been whispering in my ear that you might be able to teach me how to say

yoghurt properly. Because you are a teacher. Yes, and I also know how to

say the word yoghurt. Good on you. It looks delicious. With such great

food we also need something special to drink. Our wine expert has been

in the West Country. This week, I've come to a trout farm

near Cirencester. Before I head into town to select my wines, let's have

a look around. This is so vivacious and bright that

I need a striking white to match. This from Spain is very fashionable

and wine like this would be a very good foil. I've gone for a wine that

is ripe, more forceful in personality and very fruity. One

I've chosen is this Sauvignon blanc 2015 from New Zealand. The reason

this one is different is 10% has been aged in an pork barrel, giving

it a hint of spicy complexity. There is a wonderfully mouthwatering

fresh streak of acidity in this wine. It is great for chiming in

with the lemon juice and it goes beautifully with the fish and the

fruit as well. There is passion fruit and citrus. On the finish I

pick up herbaceous greenness. I love this foreign hand the fresh chopped

coriander. -- for enhancing. What do you think of that? Fabulous.

I was worried when I heard about 10% Chardonnay, but the acidity is

super. This is delicious, and the kedgeree is also delicious. This has

lentils in it if I'm not mistaken. Very good. We were on together eight

years ago. What was that bit of wisdom? I remember James Martin, you

were on the show with me, and just because we know how to read music

does not mean we can play any composition on first try. But we

just gave it a go. So you're saying, just learn from that. I've got to

say, great wine choice, the food is delicious, you are cooking next,

what are you cooking? I am cooking a creamed corn, grilled letters and

red wine sauce. You can all would ask a question --

always ask us a question. But we do need your calls by 11am. You can use

the hash tag. Now it's time to catch up with Rick Stein. He is travelling

through Greece but before he cooks there is time for sightseeing.

I don't particularly care for these road signs. If I was on a camping

holiday I think it would upset the Mrs. I think it is target practice

but it helps reinforce the feeling is that this area for many hundreds

of years was a land of brigands, pirates, cut-throats and, by and

large, some extremely difficult but resilient people. The Turks ruled

Greece for centuries and they gave this area a wide berth. I cannot

stand heights, I am not taking my eyes off this road. Though nearer

the bottom is one of the most important places in Greek mythology,

the gateway to hell. I'm travelling with Rupert Smith, a classical

scholar and one of those... I'm pretty glad this is a paved road.

I'm not a great lover of roads like this. Good view from this side of

the car. I bet, I'm not enjoying -- I'm enjoying being on the other

side. That is so special. This is

somewhere not many tourists get to visit. The people of this village

mainly fought. Either between villages, clan chieftains, or within

the village. Why is it worth fighting for? That is all they had.

They had these hillsides which they chopped into tiny terraces to

support themselves. That is how life went on. I've never been anywhere

like it. It is like a ghost village. Here are all the clues. Mostly for

the drudgery that was the work of women, making the bread.

Life, like the landscape, was as hard as it gets. It is like

Cornwall, a peninsula off the edge of Britain, there is a certain sense

of individuality and independents about it. Topographic we, extremely

similar. 40,000 Cornishman will know the

reason why. I want to cook now, a dish that will be recognised by the

locals. In my kitchen, let us begin. This is big beams with spinach and

tomato. First of all, I've got lots of olive oil because these dishes

are characterised by a great deal of olive oil, in a plan with garlic and

onion. The ingredient I remember best about this stew is wild

oregano. Next I'm going to add some paprika

and tomato. I'm just going to chop some tomatoes to go in there. I

first had this dish in northern Greece and it was lovely but the

flavours really came alive as I travelled south. The sunshine makes

things taste better. Locals collect wild herbs the same way they collect

wild greens. But I'm opting for spinach because it is much more

readily available at home. Sometimes it comes with spinach and sometimes

without. I'm doing it with spinach. You just let it will stone in the

steam and that will take about three minutes. That is ready to go into

the casserole but first of all, the butter beans, which I have cooked

for an hour and a half. They have come tender but don't break up. I

need to put some more seasoning in because I did not cook those beans

in salted water. Some pepper. There we go. It is a little bit dry.

Finally, some more olive oil. You cannot have enough. Perfect dish for

that. Give it a final stir. Now into a low to medium setting. Time to go

for a swim, at least. A couple of thousand years ago it was a Roman

poet called Marshall who I would have got on terribly well with, he

said, if Peel beans bubble in a red hot, you can often the claim the

dinners of sumptuous. Full. How true is that? These Romans really knew

their stuff. There is nothing new, gastronomically, except form. Now,

some feta and parsley. You've just got to love that man. He

has such a lovely voice. Bean stew, and you just completely engaged with

it. I did. It is like he was Reading to me before I go to sleep. That

sounds weird. Inspired by that, I got really big

beams for you. I thought you were suggesting I was Greek.

I'm going to kick you are wrong Paul Lamb, with some deep-fried cruciate

flowers. Deep-fried, you're talking my language. Talking about your

language, Man Down, that is a language in itself. It has got some

very bad language. Tell us about it. You are back on with a third yes. It

goes out this Wednesday, Channel 4. I'm very proud of it. I've had a

sneak preview, and I've seen some of the previous series, it is

hysterical. That is a word one can take either way. One of the things I

was going to ask you. There is that funny, tragic side of it all. I

think my character is a terrible loser. That is the fun I have

writing it is seeing what we can throw at a man not equipped to deal

with life. Your character is a schoolteacher. That is the actual

school I taught in. Where it is being filmed? Yes.

That is where I used to teach. Is the material, is it really you? I

think there is a little bit of truth in some of the stories. Obviously,

if what happens in the show had happened during my teaching career,

I would not be here now, I would be, rightly, in prison! Yes! But we have

a lot of fun. Seeing how far we can push him. How far we can push what a

terrible teacher he is. Yes, he is pretty bad as a teacher.

He is unfortunately. But there are exciting guests in it.

Two seconds, the force will be with you in a minute, I need to explain

this. The lamb is on to a grill fat side down with the olive oil and

oregano. Now I take the beans, infused with garlic and rosemary and

infuse that all up. Tell us about your special guest. You are younger

than me... Just! How old are you, John? 50! You look great.

So do you, Greg. Tell us about your guest? Now that I

am near the cooker, I am even hotter. I want to thank everyone for

telling me about the checked shirt, and now I am sweltering in this

jacket! Tell bus the special guests? Tony Robinson is a regular in the

show this time. I am excited about that. He plays my mum's new

boyfriend. He is truly sinister! Slightly psycho pathic.

He is a great fun and a gait sport. And Stephen beaching off -- Berkoff

is another psycho path and Mark Hamill.

Yes, may the force be with you. Incredible. Sitting next to someone

like that... I can't hear a word, John.

Good. That means you are getting squid! I put the lamb in the oven it

is in there for ten minutes with the garlic and the rosemary.

What is this? The bean puree. These are the white beans with the oil and

lemon juice. It sits underneath. It acts as a sauce. It is like hummus.

I love it. I could exist on it. I don't think you can do that.

Presumably, those are Torode beans. You can smell the Torode on the

beans. I know Torode when I smell it! Yes,

you do! Here is a little piece. Cornflour and flour. Sparkling

water. No eggs.

Why sparkling water? It gives it air. You ask really good culinary

questions. We chefs aseem that everybody knows why we do stuff. But

actually it does give it air and make it is light.

Can I ask you another question, why are you putting flowers in the meal?

I thought I would give you flowers! I was fascinated by your career

change. School temp,/comedian, is it the same as standing in front of

children or a live audience? It is a tiny bit easier, with children you

have to deal with the parents but it does not work so well with a come

Eddy audience. But it did give me a fair start. As I was used to dealing

with people who did not really want to listen to me! How did you start

this career change? I did a course. A stand-up and impro-isation course.

It is a coward's way in. You have to try things. Stand in front of people

with the mic and face the circuit. But there comes to a stage when you

Sarkese you are going a come Eddy club and standing in front of a mic.

It is the most terrifying thing I have ever done.

I have heard a few people say that. It is terrifying.

The first two years is dreadful. Do you do Edinburgh? I did

Edinburgh. Everybody is going there now. I have not done it for a while

but I did do it for five or six years.

And the other thing, you were on a programme where somebody tattoos

their foot? Task Master? Yes, I host it. It is going out on Dave that is

a tremendously funny show to be a part of. The comedians are set a

preposterous task. One of the tasks was to buy me the best gift they

could with ?20. Josh Wydcombe had my name tattooed on his foot. That is

incredible! That is crazy! I saw him last night.

It is real. He still has my name on his foot.

So he stands on you everyat that. I insist on it, when I work with

someone, that they have my name tattooed afterwards.

Well, I will not be having your name tattooed on me... Do you not like to

work with me! I am not asking for a full body tattoo. Just like "Greg"

on the neck. You work with another Greg, it will double up? I do but he

has two Gs. That will not be so easy when I see you?! Well, you can get

make-up to cover it up! This conversation is getting bizarre.

Right, the bean puree. Our lamb. Perfectly cooked. Lovely and pink

and rested so all of the juices come back tote.

I'm not familiar with resting. The reason we rest meet is that it

has water in it. The water is boiling inside. So it is colliding

with etch other. If you rest the meet, it means it is a little more

tender when you serve it. How long would you rest the meet

for? For the same amount of time I have cooked for -- meat.

You ask the most fantastic culinary questions! You rest it for as long

as you have cooked it. There you go.

Hopefully, that should taste like holidays. Here we go... It's very

good! There you go! You don't have to get the tattoo, anymore, John.

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

It could be his food heaven, a Thai chicken Red curry.

The chicken is cooked in chilli, lemongrass,

galangal, coriander, lime, garlic, shrimp

I'll add coconut milk, fish sauce and palm sugar let

it cook on and serve it with rice noodles.

The squid is cooked in a Malaysian chilli paste called

sambal with lots of curry leaves, rice wine vinegar, chilli,

It's served with a few spicy cauliflower fritters

Now, let's explore China with Ken Hom and Ching-He Huang, who better?!

Their journey beings in the capital city of Beijing

Ken is of exploring off alone to one of the city's big parks

Beneath the modern face of the capital, there are small pockets of

the city, where it seems that little has changed for cent ruchings and

there is still a strong sense of tradition.

This park is in the shadow of the Forbidden City. The imperial 358

areas, home to China as emperors for 500 years.

-- Imperial City. Every morning before breakfast,

people meet for their daily routines.

I took classes for a while. I thought I was too young for it!

Maybe I will get back into it now! For both Ching and I, this trip is

deeply personal. We want to understand more about our

relationship with our homeland. The area that I grew up in was very

difficult to be a minority in America. You were either made fun of

or you didn't exist. China was like a dream.

It was like a fantasy. That was a life raft I clung to, to be proud of

my identity. When I finally made it to the homeland in 1983, it was not

the China that imagined. We were still emerging from the trauma of

the cultural revolution of the 19 '60s and '70s.

I was pretty appalled. It was as if China was almost 50 years behind. I

just couldn't believe it. In Beijing, traditional food culture

was nearly wiped out as a result of Mao Tse-tung's communist ideas to

rid of country of the bourgeois influence.

The Red Guard shut down restaurants and burnt recipe books. Many chefs

left China or kept their art secret, in other words, they did not

practice it in public. But, you know what? When you crook, you never

forget how to cook. When the reforms came all of these people came came

out of their kitchenens and started cooking again.

-- kitchens. To see how traditional cooking is kept alive, Ching and I

are headed to a back street restaurant of one of the Hutaung

neighbourhoods. Old cities that have kept the traditions of the nation.

We are meeting a chef who warned to the city after the reforms. He is

responsible for what I think it is Beijing's greatest culinary

tradition. Peking duck. I have cooked about 10,000 ducks. I

would like to see how they make it. This chef has turned his family home

of 50 years into his restaurant, which he runs with his daughter. Pee

Kenning duck is to the Chinese what champagne is to France. Beijing is

its birthplace. It dates back to the Ying dynasty,

when it was reserved just for the emperor's table. The secret of the

Peking duck is that it must have crispy skin, no fat and moist meat.

The chef has studied the 700--year-old techniques of the

imperial kitchens. The first step is important, to

separate the skin from the fat. It inflates, so when it roasts the

skin rests separately in the layer of air and the fat melts and renders

to keep the meat moist. How I do it is to use a bicycle

pump. It is easy to do. It is cool. But the chef here is a firm believer

that the old ways are best. Oh! He does it by blowing into it!

Wow! I have never seen it done before by mouth.

The pee Kenning duck is a mallard duck with white feathers, the

species is important because of the skin. This is why the skin is very

important. You can't use any type of duck it must be this type of duck

that works. It inflates better, and it is the amount of fat that is in

it. But in a new health conscious China, there is a growing demand for

a lean breed of Peking duck. We have one imported from England.

Boiling water and sugar preserve is poured over the duck. Then it is

hung up and ready to roast. It feels like parchment paper. It is

essential for it to dry. How long? One hour! Duck over the

flame! That is beautiful. Beautiful, isn't it? Beautiful.

After an hour of roasting, the duck is ready to eat.

It smells so lovely and smoky. Look at that skin.

My mouth is watering like crazy! The ritual is familiar to people all

over the world - a dab of sweet bean sauce, a council of slices of duck,

sweet spring onion and cucumber, all wrapped in a wafer thin pancake.

That is delicious. Aromatic, juicy. The skin is crispy.

I have eaten so many Peking ducks all over the world. But this is the

mother ship! Thank you. That duck does look pretty good.

There will be more of those on next week's show. Still to come, James

Martin is going upmarket. Very nice indeed. Vivek takes on Elizabeth in

the omelette challenge. It is a battle between the youthful

exuberance of Elizabeth against the experience of Vivek. Find out who

comes out on top and will Greg be facing Food Heaven or Food Hell?

Elizabeth, take it away. Tell us what you're going to make. I've got

this stunning Basque sirloin beef. I'm going to marinate that. It is

mixed with salt and water. This is inoculated Rice. People know about

miso, but not this. What are you serving it with? Creamed corn which

you will take care, grilled lettuce and a white wine sauce. Strip the

corner of the husk and denigrate it so you get the little extra bits.

What does that do? It thickens the source.

That has been marinated very quickly. Is there a certain way that

you believe state should be cooked? I love cooking on a barbecue. Keep

it moving. It will take on the heat. This is caramelised Inc already. How

come we don't know about this? A lot of chefs use it, it is becoming more

well-known, in Japan it is the item that makes everything work. Without

this we would not have soy sauce or Saky? A lot of people I know will

say they cannot get this ingredient. The wine expert actually cooked this

dish and she found it in Dartmoor. There you go. You can search it out.

New ingredients always come to the fore. You getting these ideas from?

I got this from one of my bosses. He told me to look into this. I did and

I fell in love with it. Many people don't know about this. Let's talk

about you a little bit. You did Masterchef in 2011. I remember what

you cooked for the first time, you cooked tortellini with Singapore

style crab filling. Is that this sort of influence of world fusion? I

hate the word fusion. I like to think of it as we are exploring and

treating ourselves to cuisine, my idea with the clap tortellini, it

was about making it modern. Does this need to go in the oven? Yes.

The right-hand oven, please. We spoke about resting meet, people

wonder whether it will be hot. Nobody really eats meat hot. The

good thing about a piece of steak, room temperature... To cook meat hot

I usually have a hot sauce with it. What I did is create a red wine

reduction. Normally in the restaurant I have the extra trim. I

make the red wine reduction and add stock do it. Please keep this

coming. People are saying they are frightened the meat could be called.

As you eat the food, the Sunday roast, those mouthfuls are not

boiling hot but they are the best bit. You can give it the kiss of

heat. That gives it more heat but does not cook it. You have seared

beef. That looks for how long? It will take a couple of hours. If you

have a pressure cooker it will intensify it. Then this source, you

put it in the pan and reduce it? To what consistency? Till it coats the

back of the spoon. It has got a lovely smell of Asia about it. It is

clever. I've never used this before but it will be my go to seasoning.

The fact you don't need to use salt is brilliant. It comes in many

forms. It sounds like an extra in Jungle book. You want to get this

blended. Townley, the name, pigeon, what does it mean? It is pidgin, it

means if you have people who do not speak the same language but they

understand each other, that is what the food represents. You may be

don't understand some ingredients in the menu but it comes together

beautifully and you understand it. And the other thing is you don't

have the same menu twice? How does that work? It is a nightmare. We

change the menu every Tuesday, it is for courses. We just had an

anniversary without repeating the menu. Did you ever think you would

be running a restaurant? We say that it can change your life, your life

is completely changed. It has been hard work to get here. When I did

Masterchef I had a passion for food, I wanted to get cooking and I knew

what I wanted to do the rest of my life. This is your curator. You have

got some carrots in here which have been pickled. Olive oil and sugar,

rice wine and vinegar. She is bossy... I'm the head chef, I've got

to be! This is a fermented rice porridge like miso paste, it is a

flavouring but it makes the essential ingredient in soy sauce.

I'm sure taste nicer than the title, fermented rice porridge, which is

the name of my new band. This is a special beef. You can use beef or

what ever. If you don't want to eat the fat then take it off after it is

cooked. This is a retired beery code. These are dried mushrooms, one

of your other clever things. Tell us what we've got. Basque sirloin beef,

red wine sauce... It smells delicious. Right, gentle man, feast

time. It looks beautiful, piece of steak, red wine sauce, and as you

eat that we need to see what has been chosen to go with the steak.

Your wonderful speak requires a very good read and if you are fan of

attrition all fresh and I would go for Spanish Rioja. I've gone for

something smoother and fruitier from a new wine producing country and the

wine I've chosen is the finest P in our from New Zealand. The great

variety can be very expensive. With this one, I think I've found one

that is really good value. It is aromatic. There is a lovely smell of

plums and Violet. This is a deeply fruity, right wine. I love that

standing up to the flavour of the steak. There is a salty tang in the

middle. That works well with the savoury quality. At the end it is

smooth, silky and fresh. I want the texture to go if the rounded

richness of the corn. This is a great take on steak. Here is my

succulent, modern red to go with it. I hope you like it. How do you spell

it? Koji. How do you think the wine is? It is very nice. Lovely flavour.

Let's go with a taste of Britain. Brian Turner and

Janet Street Porter. The lovely couple are walking

through the Yorkshire dales on the lookout

for the perfect picnic spot. all over the world. But this is the

mother ship! Thank you. Are you OK to walk, Braian? This is

my television pace! I'm an ambler, rather than a sprinter.

No, I'm afraid that I walk at four miles an hour. This is the Cleveland

Way. It runs along the edge of the Hamble den Hills. Look at this view.

It takes your breath away. It does.

Less of the sarcasm, Brian. I noted that. Anyway, Sutton Bank.

What a view. It really is surreal.

That is some of the richest farming land in England.

The Vail of York and in the distance, the Yorkshire Dales and my

neck of the woods. So that is facing west? Yes. Behind

us, there is towards the coast. Keep on going, put up with the traffic

jams and you end up in cash rough or Whitby, where you have to have fish

and chips to get over the whole experience! All of this fresh air

has given me an abtight. With the white horse in sight it is time to

crack open my Yorkshire picnic hamper. And Janet knows the spot! I

don't know about you, I have eaten in lovely places but this is

fantastic. I have had a few picnics when it has

been freezing and in the pouring rain and sandwiches in this is very

spot. But today it is very hot. I can't believe it.

Well we have all of this wonderful Yorkshire produce here.

What have you got? We have Wensleydale cheese. There is a blue

there. I like the blue Wensleydale. In my

opinion, that is as good as stilton. Easily.

It is interesting. Blue cheese is not my favourite.

I only eat blue cheese, Brian. An important point of difference! There

is a pork pie. Brian, you can have half of this

pork pie. Oh! Look at that it is packed full

of meat. Has it enough jelly in it? It might have. I like a little more

jelly than that. I like a little more jelly than that.

I like the pastry. That is good.

What about this? Crab pate. It is made from the Delhi. It is from

Whitby crab. It would be wrong not to have some. Are you having some? I

am having it without the bread. It looks delicious. Whitby crab

pate. I like that.

It is as if we were next to the sea. What lovely produce. I am going to

try this Yorkshire Parkin. Look at that, so moist it is like a malt

loaf. It looks fantastic! What's it like?

Are you not having any? I can't eat it, Brian. If I ate that, I would be

stuffed. If you carry on eating that, I have one thing to say to you

- I'm not car youing you down in a stretcher! -- carrying you down in a

stretcher! While Janet makes the most of the weather. I am heading

down to meet the real star of the North Yorkshire food scene. Andrew

is a mate of mine, an enthusiastic advocate of all of the local

ingredients. Morning, lad! I'm going to call you

chef, I have never called you chef before.

Why not! Tell us what you have here? I thought we should do seafood. So

Whitby cod with hairy tattees, which is new. Then a bit of seafood,

lobster, langoustine, scallops, mussels.

Crack on, get your fish in. It is not in batter, I would have

said healthier but not with all of this cream.

This is pan fried with a squeeze of lemon, shallots, peppercorns and

butter. Fantastic.

This is a grand looking kipper. The world-famous Fortune kippers.

This is where the hairy tatties come from. Those bones, they are the

hairy essence, if you like. Now, that is lovage it is a nice

herb. It has a robustness. Andrew poches the mussels with

cream, adding north-east scallops, langoustine and lobster.

Next the sauce with the bitter root veg. Then the traditional

ingredients to finish off, caper, gherkins, all of that sort of thing.

Like a posh fish pie. I am keen to get a taste of Andrew's

celebrated take on British classics. Using the amazing larder he has

available on his doorstep. A lovely bit of cod there, lad.

There with a carneish with the kipper. And the classic herbs to go

over the fish. I have not lost it, have I No! I am looking forward to

this. Look at that. Right, get digging.

I want to taste the hairy tatty. I love potatoes. What is in this? It

has herbs but a cooked kipper. Oh, I can taste it. I hope it is

from Fortune's in Whitby. That is a pilgrimage site for me that cod is

fantastic! Perfectly cooked. Perfectly cooked! Hairy tatties,

that is a new one on me as well. Hairy tatties, that is

a new one on me as well. Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Greg will eat at So, who is on the line? Pamela from

Bedfordshire? Pamela, good morning. What is your question? I would like

a recipe for an authentic tandoori chicken. That is me, then.

I think so. I will take this. Go on, Greg! For the chicken, use a

spring chicken. On the bone. Make slashes on to it, marinade it with

lemon juice, red Chile powder -- red chilli powder, salt and oil. Leave

it for ten minutes or more. And then in the yoghurt more red chillies,

cumin, salt, sugar. That is it. Smear it over the chicken. Cook it

on the tandoor or the oven. In the oven on a high heat? Very

high. That's it, Pamela, heaven or hell

for Greg? Heaven, please. Well done, Pamela.

The next caller is Rhiannon from Wales.

I have a whole duck in the freezer. I don't know how to cook it? What I

would do is take the legs off and slow cook them. So in the oven at a

low temperature for a longer period of time. With the crown put boiling

hot water over the skin to open up the pores. Once it is dried, put it

in the oven to crisps up the skin. And please make sure that the duck

is defrosted. Heaven or hell for Greg? Sorry, Greg. It must be hell!

Great, I notice the Welsh accent as well, you traitor! Liz, good

morning? Good morning, to Mr Singh, I would like his best ever recipe

for redolentily dhaal. The red leaptilies, with a pinch of

turmeric and boil it for ten minutes that is fine then in the temperings

mustard Lees, curry seeds, heat up oil, add the onions, green chillies,

the turmeric, and the garlic and leaves, red chillies and then the

dhaal, you are done. That was quick for me.

Play us back on iPlayer. Heaven or hell for Greg? Sorry, it

is going to be hell. Oh! Right, tonne the Omelette

Challenge. Elizabeth, this is your first time,

feeling confident? Sort of... The rules are a three-egg omelette. The

time is going to stop when the omelette hits the plate. Use three

eggs and any other ingredient you wish. Vive wreck, you have done it

before. Can we have the clocks on the screen. Are you ready? Three,

two, one, go! Wow! These two have been practicing. Look at this.

Elizabeth is in the lead right now. She is going to beat vive wreck. We

know who is competitive now. Look at that! Keep on going! Oh! Wow, OK,

right, so. Here we go. This is it. So the

danger of Saturday Kitchen, it is not the cooking, or anything like

that, Greg, it is trying the omelettes! So... It looks delicious!

It issedible. Considering it is your first time,

it is very good. Vive Eck? What is this? An

omelette... Is that hot, John. No! I'm chewing on eggshell and

lumps of butter! As far as timing is concerned, Elizabeth... For your

first time, 24.44. That is very good. Vivek... 23.04. However,

Vivek, I don't think that is really an omelette. In celebration of

teachers and the summer holidays coming up, ladies and gentlemen...

# #

So will Greg get food heaven, Thai red chicken curry?

Or food hell, Malaysian style squid with cauliflower fritters?

I'll rack up the scores whilst you pop round to

He's going up market and has a whole side of salmon in his fridge

Enjoy! My vanilla cured salmon with cool, cucumber ketchup is a dish to

impress. Making your guests feel indulged. The first is to prepare

the cure for it. It is similar to gravadlax in that we start the cure.

We infuse it with vanilla. Vanilla and fish go well together. We put

sugar in this. It is equal quantities of sugar and salt for the

cure. Blend the sugar and vanilla pod

together. Pour it into a bowl and add the same quantity of salt.

I like to use sea salt for. This I find the table salt is harsh and it

tastes too much of sodium for what I need. We mix this together and you

have basically the simple cure. It is as easy as that.

Make sure that the cling film is overlapping. Place half of the cure

mix down the middle. We take this beautiful bit of Scottish salmon,

you could do salmon or trout. We lay the fish on top of this with a

little bit of salt. Take the remaining salt and sprinkle it over

the top. Wrap the fish in the cringe film. By using the cling film,

really, you are holding the salt on to the fish as well.

Pop the salmon on to a tray. Ideally leave it in the fridge for 24 hours.

What you end up with is this... You can see the liquid has come out and

you have a beautiful piece of cured salmon. Wash off the cured mix. It

has done its job. Pat the fish with a clean piece of kitchen paper.

Re-wrap the salmon. It keeps for a week. I am making a ketchup. It is

not as complicated as it sounds. Thickly cut the skin from the two

cucumbers. It is the outside to use to make the ketchup. Don't throw

away the centres, as I am char grilling them later. The remaining

part you chop up. Then blitz it.

Once the cucumber is blitzed, add the rice wine vinegar, a pinch of

salt and blitz again. At this stage, the ketchup is runny

but I have an ingredient to thicken the mix. Zanthum, it is used to

stabilise sauces and dressings. It acts like a cornflour to thicken the

mixture. After two or three teaspoons check it. What you end up

with is a lovely ketchup. The secret is not to add too much. There is no

flavour to the Zanthan gum, you get a texture similar to tomato ketchup.

Making a pickled ginger is simple. Peel and slice the ginger, added to

a pan with rice wine vinegar, sugar, salt and vinegar.

Use the right amount of sugar, salt and vinegar. Let it simmer for a

couple of minutes until the ginger wilts. Take it off the heat and let

it cool. Now for the cucumber. You grab the inside of the cucumber and

char-grill it. While the cucumbers grilled you prepare the garnishes

for the salmon. I like crisps and peppery radishes. Watercress and

mustard cress. It is nicely char-grilled.

Plate it up. Cut thin slices of it on an angle.

Arrange it on the place with the garnishes and the cucumber ketchup.

It is a little bit chef like but it is my house.

This dish looks spectacular and really is a special treat when

you've got guests coming round. It is so simple to make.

As always, James Cook is something very nice. Time to find out whether

Iraq is facing Food Heaven or Food Hell. How are you doing? Just so

everyone at home knows, I'm five foot six. Here is your Food Heaven.

Curry, chicken, lovely noodles, source, wonderfulness. Over here,

delicious, with squid and cauliflower. Chives, lovely

dressing, made with vinegar, rice noodle salad. Fritter as well. That

is a new detail, I did not realise cauliflower was involved, the

devil's vegetable. What do you think you're getting? Get the squid on the

go, I know exactly what I'm getting. Yes, ladies and gentlemen, it is

held. Absolutely lovely. Did you? We were getting on fine. We will pack

you off with the red curry anyway. This is a lovely dish. I'm going to

do this squid with Malaysians sauce. Will it mask the texture of the evil

squid? I would like you to make me some fritters. Use the chickpea

flour, coriander, bean sprouts, and cauliflower. We will talk through

how that is done. Look generous years. I believe he is

part of the problem. I would like you to make me a noodle salad. This

is a Thai salad dressing. Poem fees together to make the sauce. I would

like lots of herbs and lemon grass. A lovely fragrant salad. You can

talk it up as much as you like, I can still see that. Please don't

wash it. It comes from the sea. The skin comes off. What if you've had

it in your pockets? You will have very soggy pockets. I don't know the

way to transport squid. My instinct is, put it in your pockets. This is

how you carry squid, right? One of the most fascinating... Hopefully

we'll get that... I believe there is two ways to cook squid, you can do

it fast, they other way... This is the only way to differ from that

theory. It is really hot. I don't want to try it if it is really hot.

As I cook this, when is your programme back on? Channel 4,

Wednesday, 10pm. Here you go. Wipe your finger. But honestly... It does

not look bad now you've covered in stuff. That's the point. Tell

everybody at home what you're doing. I chopped up some chilli and

coriander and mixed it up with that card and -- card on you had.

I'm turning this into a batter, using water. Not too much. Now I'm

going to fry them like pakoras. All these tips we give you. Just what

you want. We'll give you a bag you can put in your pocket. I'll just

spin that directly into my pocket. Maybe I've revolutionised food

shopping today. Arrogant, I know, but... Ginger, curry leaves, they

are reusable, like those bags. Of course. I'm going to do a secondary

paste for this which involves a couple of chilies equals it needs to

be spicy. Add a bit of sugar so you get the sweetness, then we go for

vinegar. It is easy, this. It is easy this, yes. It is like doing

stand-up. It looks pretty easy. This source has this powerful smoky

chilli flavour. The more I look about you, the more uncomfortable I

get. I fought we were friends. I feel guilty about this. It smells

nice. I'm pleased. And I really like that word, nice. Some Thai basil and

chives. Just slicing the lemon grass. Some type basil as well. Is

it true that you don't like aniseed? I don't like it, are you going to

put that in? Smell that and tell me if you don't like that? I don't like

that. It smells all right. The source is courting this. How are the

pakoras going? Good. You're doing well over this. Shall we stick some

lime in this? Yes. Do you need any more of this? I will take that home.

Everybody, make sure you put everything away or it will be in

Greg's pocket. Here is the herb salad which is delicious that goes

into the little ball. There is the wonderful squid, with the lovely

Malaysians sauce. Very kind. Well that happens we will give you a nice

glass of wine to have with it. You have that the knife and fork which

is there. Can you bring the glasses over? To go with this we have got a

very delicious reasoning. It is from Marks Spencer and is ?10. Have a

drink of this. Is that all right? Why don't you try the source? That

is nice. I'm going to try the squid. I'm going in. It is not squid, it is

not squid. It is a delicious, slimy mushroom. How is that? It is really

nice, genuinely. Converted? Not converted. The flavours are really

nice. The texture is horrendous. It is genuinely delicious. I am having

a bit of cauliflower now. Really nice. That is all from us. Thank

you. Thank you Susie for the great wine selection. All the recipes are

on the website. I've had a ball. I wish you all the most wonderful

weekend. Thank you so much for watching. See you again soon.