:00:11. > :00:32.are back. We are ready to cook. This is Saturday Kitchen Live.
:00:33. > :00:39.Welcome to the show. With me are two men with two different culinary
:00:40. > :00:42.styles. First, the chef with the award-winning collection of
:00:43. > :00:46.traditional Spanish restaurants, it's Jose Pizarro. Next is a new
:00:47. > :00:51.face here, having worked as head chef at the world famous Nobu
:00:52. > :01:00.restaurant he now serves his own brand of modern Asian food at two
:01:01. > :01:06.popular London restaurants. It's Scott Hallsworth. Morning to you
:01:07. > :01:10.both. What are you going to make? Dover sole with onions, potatoes,
:01:11. > :01:18.lovely sauce with garlic. Plums and tomato. Normally for you it's tapas.
:01:19. > :01:22.This is a whole meal. We don't eat only tapas. I know. You are going to
:01:23. > :01:27.deep fry the tomatoes, as well. Scott, what are you going to make,
:01:28. > :01:34.more complicated this one. A few more ingredients. Tea-smoked lamb
:01:35. > :01:38.with miso-baked aubergine. You could be making this up, these names. We
:01:39. > :01:46.have different sauces to go with that. Absolutely. We have some spicy
:01:47. > :01:51.curry miso and a regular sweet miso and it tastes delicious. Two great
:01:52. > :01:56.summer dishes and we have a fantastic line-up of films from the
:01:57. > :02:01.archive. There are servings from Rick Stein, The Two Greedy Italians
:02:02. > :02:08.and The Spicemen. Our special guest is a performer with an
:02:09. > :02:18.unmistableable singing style. Her vocal and songwriting skills, it's
:02:19. > :02:22.Paloma Faith. Great to have you on the show. All of all you have done,
:02:23. > :02:27.we will talk about your career, you have done a bit of everything
:02:28. > :02:33.really, a keen cook, as well. I love cooking. What about the dishes? I
:02:34. > :02:38.love it. My two favourite styles of cooking I think in the world are
:02:39. > :02:43.Spanish and Asian. Sounds good. We covered both there. The nail on the
:02:44. > :02:49.head. A new album out, how is it going? It's going really well. A new
:02:50. > :02:53.single out, Trouble with My Baby. Usual sort of thing, you co-write
:02:54. > :02:56.your own songs, as well. Yeah. You get heavily involved. A tour about
:02:57. > :02:59.to start, as well. October, November, I am doing the Proms in
:03:00. > :03:03.September. We will talk about that. That's exciting. Big orchestra and
:03:04. > :03:08.stuff. You are here to eat. Yes. Of course at the end of the programme I
:03:09. > :03:17.will either cook food Heaven or food hell. It will be up to the guests.
:03:18. > :03:21.Please give me food Heaven. I know at home you are thinking ha-ha the
:03:22. > :03:26.look on her face will be priceless. I want to say to everyone at home it
:03:27. > :03:32.won't be fun, because it might go down in TV history as me vomiting on
:03:33. > :03:38.camera. Right. What about food Heaven? Food Heaven, lobster.
:03:39. > :03:43.Lobster. All right. Go lobster. What don't we go near? Cooked apples.
:03:44. > :03:48.It's just like, it was funny because when I got the call about the show
:03:49. > :03:52.everyone was like, what's your food hell? They were like we need
:03:53. > :03:56.something that you don't like. I was like, I like everything. I couldn't
:03:57. > :04:02.think of anything. I am scraping the barrel with this. But it will kill
:04:03. > :04:10.me. If you want that at home, that's very medieval of you. There you go.
:04:11. > :04:14.Lobster or apples. I will use Scott's skills in smoking the
:04:15. > :04:21.lobster. The lobster is mixed with mango and vanilla. First the shells
:04:22. > :04:28.are slightly smoked with the meat and mango, vanilla and sherry. It's
:04:29. > :04:35.a simple salad. Nice lobster salad. Or she could be facing food hell.
:04:36. > :04:39.Medieval in the form of apples, they're stuffed and baked until
:04:40. > :04:45.they're soft and served with a pork chop. I dislike sultanas as well.
:04:46. > :04:51.That's why I put them in! You will have to wait until the end of the
:04:52. > :04:54.show. If you would like to ask a question to any of our chefs you can
:04:55. > :04:57.call: A few of you get to put your
:04:58. > :05:03.questions to us live later. If I speak to you I will be asking
:05:04. > :05:08.whether you want Paloma to face food Heaven or hell. Have you eaten? No
:05:09. > :05:11.Cooking first is a recipe from this man, Jose Pizarro. Great to have you
:05:12. > :05:17.back. What are we going to make then? We are going to do a lovely
:05:18. > :05:24.Dover sole with some potatoes, I need your help with that. Onions,
:05:25. > :05:28.sauce and some plums. Easy. The sauce will be made out of almonds,
:05:29. > :05:34.another one of Spain's great exports. Yes, lovely almonds.
:05:35. > :05:44.Of course Spanish olive oil. You see I keep going on about, I think Spain
:05:45. > :05:47.produces - should I say better than Italy? We will have more awards than
:05:48. > :05:56.anyone in the world. That means something, I have to say. Crete is
:05:57. > :06:10.another fabulous place. Yes. We cut the Dover sole. We are going to do
:06:11. > :06:14.some rolls. Some salt. We are going to cook these in real-time. You are
:06:15. > :06:22.using Dover sole. It's an expensive fish. You could use plaice. That's
:06:23. > :06:29.fine, I love plaice, as well. I love it with cod. It's quite popular, you
:06:30. > :06:35.can get it easily. Garlic in the pan. Almonds, solicitor live oil. --
:06:36. > :06:44.olive oil. I need from you some bread. I will do the bread, as well.
:06:45. > :06:50.More olive oil, like my mum does. There you go. What are you going to
:06:51. > :06:55.do with the bread? Fry with garlic and almonds. This is the sauce to go
:06:56. > :07:01.with this. That's enough? That's fine with that. You can keep it in
:07:02. > :07:08.the fridge, it's really good to give some thickness to the stew. We have
:07:09. > :07:17.to get that fish in or we will have sushi. I know, come on, quick. One
:07:18. > :07:20.more. Lovely. Nice hot oven, about 450 Fahrenheit, as hot as your oven
:07:21. > :07:26.will go really for about five minutes. The smell with the garlic
:07:27. > :07:30.and olive oil reminds me of my home really, my mum cooking there. If you
:07:31. > :07:41.don't wash your hands your mother will be on the phone. Some water
:07:42. > :07:55.there. Potatoes. These are the clams in there, as well. Sorry. Some
:07:56. > :08:01.onions. Now your restaurant, you have two restaurants, one is the
:08:02. > :08:06.tapas place, the other one is a seated, dining... It's where I have
:08:07. > :08:11.to spend more time, well, it's where I spend almost all the time. I have
:08:12. > :08:15.to say one thing to all my staff, thank you, you are amazing. Yeah,
:08:16. > :08:22.they are. That's it, you have done it. They're not watching because
:08:23. > :08:28.it's so busy! They're working, yeah. Pizarro is doing very well. Pleased
:08:29. > :08:37.with the food. It's a lovely place to eat. Incredibly busy, as well.
:08:38. > :08:42.What's the other one called? Jose Pizarro. The other is Pizarro. Only
:08:43. > :08:54.way for me to remember! They thought long and hard about the title of
:08:55. > :09:04.that restaurant! This is kind of like... Potatoes. What's this cycle
:09:05. > :09:09.ride with other chefs? I will go to India to do some cycling, I haven't
:09:10. > :09:17.been on a bike for 25 years and now I will be cycling 400 kilometres.
:09:18. > :09:26.You never been on a bike? Since I was, I don't know, 14. You are about
:09:27. > :09:30.to cycle. Yeah. In four days. You need so get some practice in. To
:09:31. > :09:37.make money for them. Who is this for? Action Against Hunger. Olive
:09:38. > :09:44.oil? Yeah, a little more. Some of these in? Yes, please. Bay leaves.
:09:45. > :09:58.Ready to go. Deep fry these tomatoes? Please. They go in there.
:09:59. > :10:04.The sauce now. Straight to the food processer. I have seen a dish
:10:05. > :10:22.similar to this with almonds romesco. Do you put tomatoes in?
:10:23. > :10:27.Roasted pepper. Put in water and then take the flesh. The almonds are
:10:28. > :10:38.the base of the sauce. We will turn this into a sauce using stock, and
:10:39. > :10:43.oil. Don't put all of them. That's it. It's a very simple recipe I have
:10:44. > :10:47.to say. The tomatoes are deep frying. Blitz this and add stock. If
:10:48. > :10:53.you would like to put a question to Jose or Scott you can call us on
:10:54. > :10:58.this number: Remember calls are charged at your
:10:59. > :11:02.standard network rate. Right, the clams don't take long to
:11:03. > :11:08.cook. Almost ready. They're ready, as well. I will take the potatoes
:11:09. > :11:16.out. How long would you cook those for? Around 20 minutes. They look
:11:17. > :11:22.nice and lovely now. The fish will need a little bit longer. That's the
:11:23. > :11:34.potatoes with the bay leave and olive oil. Stock in here? We put the
:11:35. > :11:42.stock there and blitz again. Blitz, how you say that in Spanish? Just
:11:43. > :11:49.put in processer! Look at that, clams are ready. Right. I am ready.
:11:50. > :11:56.A little bit of juice. The fish will take a little bit longer. OK, I am
:11:57. > :12:00.there with this. It's easy, really lovely, simple recipe. It is when
:12:01. > :12:09.you have me running around doing it all! How is that, more liquid? Yes,
:12:10. > :12:13.a little bit more. Scott's sitting here worrying about having to thank
:12:14. > :12:21.his staff. He wasn't going to thank them but now he has to. Put me
:12:22. > :12:27.on-the-spot now! What about Spanish food for you, Paloma? It reminds me
:12:28. > :12:33.of my childhood because I am half-Spanish. You like it? I love
:12:34. > :12:37.it. So, I have kind of fond nostalgic memories for it. It's
:12:38. > :12:42.funny, because Jose was saying that he remembers his mother's cooking
:12:43. > :12:49.but I learned all my cooking from men and my father is Spanish and my
:12:50. > :12:59.step-father's Asian descent, this is the meeting of my childhood. Right.
:13:00. > :13:05.There you go. Where will I put the sauce? A little bit. Then the clams
:13:06. > :13:16.go in here that you are going to add. Yes, please. Take it out. A few
:13:17. > :13:21.bits of these. All right. Put the liqueur and the sauce in. You could
:13:22. > :13:27.have that cold I suppose that sauce. Absolutely fine. You can have this
:13:28. > :13:34.with roast vegetables, roast chicken. If with chicken change the
:13:35. > :13:43.fish stock to chicken. They use it in Spain as a thickener for stews
:13:44. > :13:49.and put it in at the end. Some potatoes on the plate. It's hot here
:13:50. > :14:00.today. It's lovely. Reminds me, it's like in Spain today where I am going
:14:01. > :14:18.to be later. Right, in with the clams. The tomatoes and the fish.
:14:19. > :14:27.A little bit more olive oil. Give us the name of this dish. Dover sole
:14:28. > :14:29.with roast potatoes, clams and tomatoes, simple, easy. That's what
:14:30. > :14:42.it is. It's pretty good that, you have to
:14:43. > :14:55.dive into that. It's breakfast of champions.
:14:56. > :15:02.Nice and simple. Tell us what you think.
:15:03. > :15:16.Oh, it is really good. It is quite subtle. The garlic will give it a
:15:17. > :15:18.lot of strong flavour. We need some wine to go with this. Jane Parkinson
:15:19. > :15:33.has been too sunny Wales. Today I am back on my home turf in
:15:34. > :15:45.Wales. I have come to Abergavenny Castle. Let us take a look around.
:15:46. > :15:53.Now it is time to head into town to sniff out the perfect wines for this
:15:54. > :15:56.week's recipes. Jose's Spanish take on white fish with the source is all
:15:57. > :16:00.about the summer. The summer. You could go for something that is sunny
:16:01. > :16:05.and Mediterranean like this from the South of France. The source is full
:16:06. > :16:08.of Damons. That has Spain written all over it. I have chosen this from
:16:09. > :16:24.Spain. North-west Spain is home to Spain's
:16:25. > :16:31.most famous white wine. That is nearer the coast. Here it is warmer
:16:32. > :16:38.because it is further inland. You get richer tones to the wine.
:16:39. > :16:44.Perfect for a fish dishes. Just like this one of Jose's. It smells of
:16:45. > :16:49.sunshine and has a lovely double whammy combination of being zesty
:16:50. > :16:55.and floral. On the palate it has got this lovely plum flavour. That is
:16:56. > :17:03.great with the clams and the armaments. -- Allman 's.
:17:04. > :17:09.It has got a lovely zesty verve to it. That is fantastic for cutting
:17:10. > :17:13.through the richness of the olive oil that is on the fish and those
:17:14. > :17:18.vegetables. Jose, your Dover Sole with clams needs a wine that is
:17:19. > :17:27.Spanish and handsome. A bit like yourself. Cheers!
:17:28. > :17:35.There was a big sigh in the studio. I love it. I am still talking in!
:17:36. > :17:45.For me it is like summer in a glass. Nice and cold. Delicious. Very
:17:46. > :17:49.refreshing. Coming up, Scott is doing a lamb dish will stop Mizo
:17:50. > :18:05.baked aubergine. You can ask these two a question if
:18:06. > :18:12.you call us. Are you enjoying that? I am just loving it! Time for more
:18:13. > :18:18.fishy business with Rick Stein in Northern Ireland on the shores of
:18:19. > :18:23.Strangford Lough. He is tucking into some potted herrings.
:18:24. > :18:30.I fell into conversation with a man on a train to Penzance ones who
:18:31. > :18:36.turned out to run an oyster farm in Northern Ireland. He said if I
:18:37. > :18:41.called myself a seafood cook, I had two come over. The cleanest waters
:18:42. > :18:46.and nobody on the beaches. Above all, he claimed they have the best
:18:47. > :18:52.langoustines and seaweed in the country. You have to be a particular
:18:53. > :18:58.type of person to enjoy an Irish holiday. You have got to like pubs.
:18:59. > :19:03.That is where I met Norrie Dougan last night. We had a fascinating
:19:04. > :19:07.conversation about fish, langoustines, lobsters and
:19:08. > :19:11.conservation. He said, the way to find out about it is two come out
:19:12. > :19:16.with me in the morning. That is what I did. Strangford Lough is an ideal
:19:17. > :19:25.environment for all forms of marine life. A very nice prawn in there.
:19:26. > :19:33.Gosh, I wish we could get them. That is what seafood is all about. That
:19:34. > :19:36.is good stuff. That is what North Atlantic seafood is all about. If
:19:37. > :19:42.you do not have those in your restaurant, you cannot call yourself
:19:43. > :19:47.a seafood restaurant. It is called Dublin Bay prawns, it is called
:19:48. > :19:54.scampi, prawns, King prawns. But that is it. Why? Because it just
:19:55. > :20:02.encapsulates the ozone sweetness of seafood. I think it is on excelled
:20:03. > :20:07.anywhere in the world. How would you cook it? All I do is boy lived
:20:08. > :20:14.briefly in sea water. I like the salty tang. I would serve it with a
:20:15. > :20:19.slice of lemon and some mayonnaise. I would not do much else to it. The
:20:20. > :20:23.other way we serve it in the restaurant is to cut it down the
:20:24. > :20:28.middle and grill them and serve about four of those with a starter,
:20:29. > :20:37.with melted butter and herbs, or some garlic. Keep it simple. You
:20:38. > :20:43.said you went to America for a while to live? Yes, I went there for seven
:20:44. > :20:45.years. The first job I had was driving a forklift truck for the
:20:46. > :20:48.Bell driving a forklift truck for the
:20:49. > :21:01.in the American army. I was conscripted. You had to do two
:21:02. > :21:10.years. When was that? 1960, 1961 to 63. You must have been in the Army
:21:11. > :21:14.of the same time as Elvis? I was. He was in the same camp as me. He had
:21:15. > :21:20.his two years done by the time I got there. He was back from Germany.
:21:21. > :21:27.What brought you back your? Strangford Lough got me back your. I
:21:28. > :21:36.was homesick, you know? I just came back to this year. -- here.
:21:37. > :21:40.Strangford in old Norse means violent few Ward. It refers to the
:21:41. > :21:47.narrow entrance to this remarkably rich and fertile rock. As a seafood
:21:48. > :21:54.cook I am conscious of the future supplies come from. Seeing those
:21:55. > :21:58.large longer steam makes me how aware of this should be priced. --
:21:59. > :22:08.langoustine. If ever there was a case of locals having ownership of
:22:09. > :22:11.the waters, Strangford is it. We should always benefit from these
:22:12. > :22:20.gigantic langoustines to make the dish I am doing here. You are more
:22:21. > :22:24.likely to get this size from your local fish retailer. Nobody eats the
:22:25. > :22:31.meat from the head. It has got a great flavour so I had a gift to my
:22:32. > :22:36.source. I must take out the stomach sac. I scrape the head mete out into
:22:37. > :22:46.a bowl. Then I had some very finely chopped Shalott. Next I add chopped
:22:47. > :22:53.parsley. Then chopped tarragon. That will come together with a Pernod.
:22:54. > :23:01.Now some French mustard. This dish came from Elizabeth David from her
:23:02. > :23:07.book of essays. It is a French recipe. I'm quite surprised by the
:23:08. > :23:11.next ingredient, which is soy sauce. You do not expect to find it in old
:23:12. > :23:19.French recipes. There is no reason why you should not. They use foreign
:23:20. > :23:24.ingredients just as much as we do. Intel is a teaspoon of soy sauce.
:23:25. > :23:32.Half a wine glass of olive oil. The that in. About a tablespoon of fresh
:23:33. > :23:40.lemon juice. Now some pasties. You cannot tell when the aniseed flavour
:23:41. > :23:54.stops and the same flavour in the tarragon starts. I love the subtle
:23:55. > :23:59.combination. Finally, some salt. One last stirrer. Let's get the
:24:00. > :24:03.langoustine ready for grilling. I'm going to brush them lightly with
:24:04. > :24:08.melted butter. The reason for that is I just love the smell of hot
:24:09. > :24:13.buttered shells. It stops them burning too much and gives it this
:24:14. > :24:18.lovely sweet caramel smell. It is straight in the grill. They only
:24:19. > :24:26.need to be under there for a minute and a half. Do not forget they are
:24:27. > :24:33.already cooked. All you are really doing is heating them up. Also
:24:34. > :24:37.getting the shells zinging in delicious smells. OK, so they are
:24:38. > :24:42.done. Now we will assemble that dish. Take a big white plate like
:24:43. > :24:51.that. I like building them up in a pie. -- in a par, if you like.
:24:52. > :24:56.It looks rather splendid. That is one of the advantages of cutting
:24:57. > :25:03.them in half. It makes it look like you're getting a real plateful. I am
:25:04. > :25:08.going to drizzle the source over them like that. It looks so
:25:09. > :25:14.attractive. When things are left natural like that, it works so well.
:25:15. > :25:16.I have just started putting that dish on in the restaurant and I
:25:17. > :25:22.guarantee it will last for ten years.
:25:23. > :25:27.I have been to Strangford Lough and the langoustines are really special.
:25:28. > :25:33.With Rick celebrating all that is great in seafood, I have been
:25:34. > :25:36.championing some of the other great ingredients we have in this country.
:25:37. > :25:43.Something at my best -- it best right now is sweetcorn, along with
:25:44. > :25:50.courgettes. I thought I would do something with that. The sweetcorn
:25:51. > :25:58.is in its raw state. Remove the husk. Basically cook it. This takes
:25:59. > :26:08.a good ten minutes to cook. I'm going to char grill it. A little bit
:26:09. > :26:17.of oil. We will char the terminals as well. I will make an onion vase.
:26:18. > :26:24.Sliced onions, some chilli, coriander... Makes that together
:26:25. > :26:28.with tiny -- a tiny drop of water. I was reading a bit about you last
:26:29. > :26:31.night. You were a little bit of a jack of all trades when you were
:26:32. > :26:42.young. You studied dance. Theatre is your big thing. That was your first
:26:43. > :26:50.love, was it? I studied a Masters in directing designing for theatre,
:26:51. > :26:56.after dance. I love being on stage. I didn't ever realised that I would
:26:57. > :27:08.be in music. I sort of did what felt right and I ended up using me. Where
:27:09. > :27:14.did the singing start for you? Be seeking? They keep drumming it in
:27:15. > :27:21.about that! I worked in bars for about eight or nine years. I was
:27:22. > :27:30.cleaning up some glass singing and somebody heard me. They said they
:27:31. > :27:33.loved my voice. They asked me to do something. It lasted about five
:27:34. > :27:36.minutes and I thought I was not good enough. Some said to me one day that
:27:37. > :27:43.I was going to be the lead singer for his band. I just went with it
:27:44. > :27:51.kind of thing. This was a pub band? Yes, a pub band. We used to do
:27:52. > :27:57.weddings and parties. How do you get from that to be where you are now? I
:27:58. > :28:06.still don't know! Sometimes it still feels like I am doing it! Didn't you
:28:07. > :28:09.walk out on your first musical audition? I had my first ever
:28:10. > :28:16.showcase. The guy that end up signing me in the end was sending
:28:17. > :28:20.text messages during the thing. I just stopped the band and said, I am
:28:21. > :28:27.not doing this. He looked up and said, what is going on? And I said,
:28:28. > :28:31.you think I need you and I need money but I am happy singing in
:28:32. > :28:34.pubs. I don't need to stand in front of you when you are sending a text
:28:35. > :28:41.message. If you don't want to listen I will go home. He was totally
:28:42. > :28:48.shocked. Nine months later he sent me an apology e-mail. I replied
:28:49. > :28:56.with, Surrey, who is this? -- sorry, who is this? ! He was like,
:28:57. > :29:01.very funny! Please let me make it up to you. In the end I went in and he
:29:02. > :29:08.said, you really got me. He said he wanted to sign me. Three albums
:29:09. > :29:18.later, your new album, tell us about that? Ikonen wrote it. I'm really
:29:19. > :29:26.happy about it. -- I Cole wrote it. It is the most freedom I ever had
:29:27. > :29:31.writing a record. Record labels change around all the time and
:29:32. > :29:36.different people come in. It just happens that the person that I am
:29:37. > :29:43.working with just really is sort of artist friendly. A facilitator. I
:29:44. > :29:46.felt really free. I felt really honoured to be in a position to be
:29:47. > :29:54.able to work with some of the people I worked with. People who were my
:29:55. > :30:07.idols. John legend, Pharrell Williams. Standard! He approached
:30:08. > :30:10.you? Yes, he did. He came up to me at a party and said he really liked
:30:11. > :30:20.me and he would love to work with me. Which was quite shocking. I was
:30:21. > :30:24.about to leave, I didn't know anyone. I thought I was going to go
:30:25. > :30:28.home. I was texting my friends in the toilets saying, like, don't fit
:30:29. > :30:34.in, feel out of place. Don't know what to say. Then he comes out of
:30:35. > :30:43.the crowd singing my song. Amazing. How did that feel? It was shocking.
:30:44. > :30:49.Yeah. But not as gad as this moment. Yeah, yeah, right. -- Not as good as
:30:50. > :30:53.this moment. I love eating. It's my biggest hobby. You are good at
:30:54. > :30:56.acting, as well. You have done several films and bits and pieces,
:30:57. > :31:02.we have seen you in that. Is that something you want to do more of? I
:31:03. > :31:13.would love to do more of it. I just done a cameo in a new film. I
:31:14. > :31:20.enjoyed that. I have also been spending a bit of time with the
:31:21. > :31:26.great Shirley Bassey. Where did it all go wrong for you! I am obsessed
:31:27. > :31:31.by. I name drop a million people and that's terrible, but Shirley is
:31:32. > :31:37.like, my biggest, most incredible inspiration. I am a bit - I feel
:31:38. > :31:42.like pinching myself at the moment. What are you doing with her then? I
:31:43. > :31:49.recorded a duet with her for her new album. Incredible. Somebody is your
:31:50. > :31:55.idol and you work together, it must be fantastic. It was shocking. It
:31:56. > :32:01.doesn't get bigger than what you are going to be doing, Albert Hall.
:32:02. > :32:08.That's got to be for you when does that? That's in September. It's a
:32:09. > :32:14.big moment because it's a 50piece orchestra and 20-piece choir. It's
:32:15. > :32:19.going to be like a huge sound. No one really does that any more. It's
:32:20. > :32:25.people like Shirley that did it back then. People all sort of think that
:32:26. > :32:30.music can be made out of computers now and that you just can't possibly
:32:31. > :32:35.generate as beautiful a sound with a computer as you can with that many
:32:36. > :32:38.human beings coming together on a stage and making that sound
:32:39. > :32:44.together. I think it's the closest to Heaven you can ever get on earth.
:32:45. > :32:54.Are you going to sing your own songs? Yeah, ska guy Barker has
:32:55. > :32:59.re-written my album skaf perfection Contradiction for his orchestra and
:33:00. > :33:07.it's like an orchestral arrangement version of it. If that's not enough,
:33:08. > :33:14.that kick fires the tour. Is it a UK tour or Europe? I have a small US
:33:15. > :33:18.tour and then I am going to go to Europe and Australia because I
:33:19. > :33:24.recently had my first ever number one in my career ever in Australia
:33:25. > :33:32.for a couple of weeks. So I am going to tour there. I have got my UK tour
:33:33. > :33:36.October and November. Then there will be like, once that's done, I am
:33:37. > :33:46.allowed to announce another one. I am not supposed to say, but between
:33:47. > :33:51.us. It's hard to get tickets for your tour than for his restaurant.
:33:52. > :33:59.It's too late, it's live! Somebody pin me down! The tour's sold out
:34:00. > :34:04.already. Yes. Do you do this sort of cooking everyday in your home? No, I
:34:05. > :34:12.get a takeout on the way home. Can't be bothered with this and it's too
:34:13. > :34:17.hot in here. We have onion bhajis. The new single is out on Monday. You
:34:18. > :34:23.know that better than me. It's out Monday. Thanks. There you go. Looks
:34:24. > :34:28.amazing. It's called Trouble With My Baby. Track four I think is the best
:34:29. > :34:39.on the album, I was listening to it all day yesterday. What is that?
:34:40. > :34:44.Track four. Anyway! A poignantly titled song called track four. Right
:34:45. > :34:49.what are we cooking for you at the end of the show? People are running
:34:50. > :34:54.around to find out what track four is. Lobster with mango, vanilla and
:34:55. > :35:01.sherry vinegar and lime and served with a salad. Or food hell,
:35:02. > :35:07.apples... What's wrong with that? It's really hot! It's just out of
:35:08. > :35:12.the fryer. Apples and baked served with pork chop and potatoes. Some
:35:13. > :35:15.viewers and chefs get to decide. You have to wait to the end of the show
:35:16. > :35:20.for the final result. Have some water. It's hot that. It's time to
:35:21. > :35:27.introduce a spicy new addition to the archive films with The
:35:28. > :35:34.Incredible Spice Men. If you are looking for somebody to corroborate
:35:35. > :35:41.with on a new album Cyrus is your man. Check this out.
:35:42. > :35:58.# # I made a stop. You don't know that one? It's not my
:35:59. > :36:12.era. You are telling me that I am told? Not at all. Seasoned. We are
:36:13. > :36:17.meeting a local food hero. He breeds something that is rare and precious.
:36:18. > :36:22.This you are going to love. These little fatties are extremely
:36:23. > :36:28.rare middle white pigs, lovingly raised in an old-fashioned way by
:36:29. > :36:34.Roland and Jane Horton. They're docile and they were nicknamed the
:36:35. > :36:39.London porker because their meat was sold throughout London. This is a
:36:40. > :36:47.traditional British pig. Flavour and everything. Absolutely. Would you
:36:48. > :36:57.like to feed them? Why not? Once they see Tony they'll run. Middle
:36:58. > :37:15.whites grow slower than most breeds and slow growth allows the meat to
:37:16. > :37:32.develop its legendary flavour. Look what we have here, this is
:37:33. > :37:37.middle white. Look at that, chef. That should be the colour of pork.
:37:38. > :37:41.Not white or not deep red. Just that kind of pink which means it's had a
:37:42. > :37:46.great life. Very natural growing process. The meat is perfect. What
:37:47. > :37:54.we are going to do is spice it up, of course. Deep, deep marination, a
:37:55. > :37:57.few hours and then roast it gently. All the fat melts into the meat and
:37:58. > :38:02.keep it moist and tender. Very gently. It's going to be fantastic.
:38:03. > :38:06.We are making a spiced marinade to infuse the pork with flavour before
:38:07. > :38:10.we slow roast it. You will have to start the day before but believe me,
:38:11. > :38:16.it's worth it. Cloves and cinnamon go well with it. Red chilli.
:38:17. > :38:24.Fabulous. I will grind and toast the spices. If you ask me I will tell
:38:25. > :38:31.you how much I need. I will scar this now. Fresh spices with dry
:38:32. > :38:38.warming spices for a full balanced flavour. First, chilli, clove, and
:38:39. > :38:44.cinnamon. How much cinnamon? About four inches. Roughly break up a
:38:45. > :38:55.four-inch piece of sin amachine and -- cinnamon and add it to a mortar
:38:56. > :39:02.and pestle. Cloves are the dry buds of beautiful tropical flowers. Break
:39:03. > :39:08.it open and you have a very pungent smell and you get that hit of clove
:39:09. > :39:16.oil. Some traders take the oil out and then you get left with a dry
:39:17. > :39:20.twig. A shadow of its true flavour. Pop that in. Definition of a spice
:39:21. > :39:24.is a root or seed containing essential oils that will have this
:39:25. > :39:30.fantastic flavour, to activate the oil we are bashing them up. Whenever
:39:31. > :39:34.you are cooking with dried spices always crush them first and then
:39:35. > :39:43.gently toast them to intensify the flavour. Work it on the stove with
:39:44. > :39:47.your fingers, don't want to burn it. Want to get the flavours coming out.
:39:48. > :39:54.Keep turning it with your hand, that's great. After about a minute
:39:55. > :40:03.op low heat the spices release a strong spicy aroma. Perfect. Thank
:40:04. > :40:09.you. Has to be good then. Yeah, it's great. While the spices cool I am
:40:10. > :40:15.starting on the fresh zingy spices. About two inches of fresh ginger and
:40:16. > :40:20.a whole green chilli. Add them to a blender with onions, four cloves of
:40:21. > :40:32.garlic and toasted dried spices. Straight in there. What else would
:40:33. > :40:37.you need? Some turmeric powder. Be careful, this will stain your hands.
:40:38. > :40:48.Gold on a plate, sir. Treat it like gold, sparingly. Add half a teaspoon
:40:49. > :40:53.to the blender. This is tarimard paste. The key ingredients today in
:40:54. > :41:00.our marinade. That's it. That's the pod of the
:41:01. > :41:05.tree. What's inside, small stones, lots of flesh and then it's soaked.
:41:06. > :41:08.The pulp is passed through a receive and you have this wonderful thing.
:41:09. > :41:17.That's what I have got, look at that. My favourite. You look it?
:41:18. > :41:26.It's that sweet and sour... And it's in my favourite things, brown sauce,
:41:27. > :41:47.chutneys. Then half a tablespoon of sugar. Cider vinegar, and a splash
:41:48. > :41:52.of rapeseed oil. Can I be the masseause? Go for it. Pop it in the
:41:53. > :41:56.fridge the night before you want to serve it. The next morning scrape
:41:57. > :42:03.the excess off and brown the meat for five minutes in a hot pan. The
:42:04. > :42:09.aroma is wonderful. Cover the tin with foil and roast for 15 minutes
:42:10. > :42:14.at 200 degrees, then turn down the heat to 120 degrees. How long will
:42:15. > :42:23.that be in there for? Five hours. Five hours? You have got to be
:42:24. > :42:28.patient. You are serving the pork with fresh coleslaw and after that
:42:29. > :42:36.slow cooking the meat will be tender enough to fall apart. Look at that,
:42:37. > :42:43.chef. Do you agree that this meat is perfect?
:42:44. > :42:55.This beautiful brown colour. The sweetness of the cinnamon and the
:42:56. > :43:00.clove coming through. Nice. Chef, if I was a porker this is how I would
:43:01. > :43:08.want to finish my life. Happy pig. Happy chefs. Happy people. What do
:43:09. > :43:14.you reckon? Lovely. And you can see more from those
:43:15. > :43:21.Spice Men next week. Still to come this morning those Two Greedy
:43:22. > :43:26.Italians are enjoying the street life in Naples. After a go at a
:43:27. > :43:29.fried pizza they head to an upmarket restaurant for dinner with mixed
:43:30. > :43:33.results. This is a fantastic VT. You have to watch it. It's Scott's first
:43:34. > :43:40.attempt at the omelette challenge today. Will he have the necessary
:43:41. > :43:44.eggs-pertise to grab the number one slot? Or will Jose crack under
:43:45. > :43:58.pressure trying to get into the top ten? I have to say adios to his
:43:59. > :44:02.chances. Will Paloma Faith be facing food Heaven, lobster, or food hell
:44:03. > :44:09.with apples? You can see what she ends up with at the end of the show.
:44:10. > :44:19.Next a few face to Saturday Kitchen. His
:44:20. > :44:26.It's now. Scott, thank the staff! Can you thank the staff for me.
:44:27. > :44:30.Thank you to all the staff at Scott's restaurant. Right on! What
:44:31. > :44:35.are we going to do? First of all, jump in with the aubergine here. I
:44:36. > :44:45.will make the sauce for this. We have dressings and marinades. We
:44:46. > :44:51.have some coriander and some ginger, garlic, chilli and onions and pinch
:44:52. > :44:57.of salt in to the marinade for the lamb. This lamb is done sort of
:44:58. > :45:12.three separate ways. Pretty much,away. It gets smoking. Then you
:45:13. > :45:17.are good to char grill it. Your love of Asian food comes from Australia?
:45:18. > :45:20.Yeah, I think so. It's definitely a huge influence in Australia. I
:45:21. > :45:29.reckon that's probably where it's come from. No blue, one of the most
:45:30. > :45:34.famous restaurants in the world, you have been there for six years. Six
:45:35. > :45:44.years in London, one year in Melbourne. You are frying off the
:45:45. > :45:50.aubergines? Yes. We are going to put the smoking makes in there. We have
:45:51. > :46:00.got some raw rice, some Apple with chips -- applewood chips. And then
:46:01. > :46:07.some green tea. It is important to put tinfoil in the base. Otherwise
:46:08. > :46:13.you will need to buy a new wok. You will ruin your pan otherwise. I am
:46:14. > :46:24.just going to get this lamb marinade for you. We are just going to
:46:25. > :46:39.basically spent the knife around and hopefully not cut our thumbs. It is
:46:40. > :46:45.called peeling! We have marinated the lamb and you want to put this in
:46:46. > :46:55.the smoker. How long do you marinade this for a? A good 12 hours. What is
:46:56. > :47:01.the idea behind this? Well, it is really good if you want to do it
:47:02. > :47:16.with ginger because it breaks down the fibrous. -- fibre. It gives it a
:47:17. > :47:28.nice even shape. We're going 19 pickle it. Salt and sugar gone in
:47:29. > :47:37.there. Lemon peel. Next, tell us about this marinade. This is the
:47:38. > :47:46.blackened cod. White Mizo paste, sugar, mirroring, sweet cooking
:47:47. > :47:56.alcohol, and psyche. You can use it for a sauce. This is spectacular
:47:57. > :48:06.with the aubergines. Delicious. You warm it up ever so slightly. Cook
:48:07. > :48:13.the alcohol sensation out of it. Keep whisking it otherwise it
:48:14. > :48:21.catches. Reduce it down. You are smoking the lamb. This is the third
:48:22. > :48:33.bit. How long do you smoke these four? Two minutes on each side. So
:48:34. > :48:42.it is nice and pink inside. Your marinade is ready for your bits and
:48:43. > :48:50.pieces. Allow this to cool down. This is one ingredient that I have
:48:51. > :49:01.never had on this show before. This is a spicy Korean paste made with
:49:02. > :49:08.tiny red pepper flakes. How do you remember the names? He could be
:49:09. > :49:15.making this up. It is quite harsh in that state. When you mix it with
:49:16. > :49:22.rice vinegar, Mizo and sugar, it makes a nice sauce. About your
:49:23. > :49:28.restaurants. You play rock music? Yes, it is very casual. The staff
:49:29. > :49:37.dress down. It is like a party every night as opposed to a formal
:49:38. > :49:48.restaurant. The way you cook it, everything is cooked on a grill.
:49:49. > :49:52.Absolutely. Strong solid pieces of Japanese charcoal gives it an
:49:53. > :49:59.intense heat. The best way to go, I reckon. Just charcoal. You can get
:50:00. > :50:07.versions with gas but we use charcoal. Great flavour. What does
:50:08. > :50:20.the tedium to this? -- what does the green tea do? Just for the flavour.
:50:21. > :50:33.Builder's T? I'm not sure. You want this and add an age yoke? Yes, just
:50:34. > :50:44.add the eight yoke on there. It is very fiery. Keep your ion it. --
:50:45. > :50:51.keep your eyes on it. We are going to put this under a hot grill. You
:50:52. > :50:54.could put it into a hot oven. Looking at your menu, it is an
:50:55. > :50:59.eclectic mix of all the places you have travelled to. You have
:51:00. > :51:04.certainly travelled, learning so many different bits and pieces. That
:51:05. > :51:07.must help with this? I reckon it does. It definitely makes a
:51:08. > :51:19.contribution to how you think about food. This looks spectacular. It
:51:20. > :51:24.smells amazing. If people wanted to do this and did not have time to do
:51:25. > :51:32.the smoking, you could make the marinade and barbecue? Absolutely.
:51:33. > :51:38.We have got the rice vinegar which we have added sugar to and
:51:39. > :51:50.dissolved. Some lemon peel. You can do the same thing with cucumber.
:51:51. > :51:59.What is this on your list? We did two dinners at a festival yesterday.
:52:00. > :52:04.It was in the middle of nowhere. It is an Oxford! I thought you were
:52:05. > :52:14.talking about somewhere in the outback in Australia! It is kind of
:52:15. > :52:22.civilised nowhere! You can do this one. We have got shaved cedar-wood.
:52:23. > :52:29.That enhances the smoking is once again of the lamb. I can see my
:52:30. > :52:40.mother tuning in and doing this with balsa wood. Cedar-wood. I will try
:52:41. > :52:51.to do the lamb for you. It has been barbecued. Nicely. What have you
:52:52. > :53:07.done with the aubergines? Caramelised them on top. That is it,
:53:08. > :53:11.really. Than we have got the sauce. If you want to get completely
:53:12. > :53:17.authentic pull the chopsticks out and played them. I will use a spoon!
:53:18. > :53:28.A little drizzle of this dressing. It is quite fiery. Blowtorch it
:53:29. > :53:40.again. Over the top. Where can people get the wood from? You can
:53:41. > :53:50.get it online. Wide macro -- Any industrial Park!
:53:51. > :53:58.I am going to sprinkle Sancho Pepper, which is a fragrant Japanese
:53:59. > :54:04.pepper, related to the such one Pepper of China. We have got some
:54:05. > :54:11.caramelised walnuts. A little lemon wedge on there as well. While you
:54:12. > :54:18.finish that one off, tell us the name of these dishes. This is a
:54:19. > :54:27.classic dish. We have added caramelised walnuts, pepper. Lamb
:54:28. > :54:36.with spicy Korean Mizo. A little bit of caramelised wine. That is what it
:54:37. > :54:47.is. You get to taste this as well. The
:54:48. > :54:54.second meal! Lovely! Shall I put some lemon on? The dressing for that
:54:55. > :55:00.one is quite fiery. This one is lovely and sweet. Deep fry them and
:55:01. > :55:09.flush them through the other. Careful, it could be full of hot
:55:10. > :55:12.oil. Yes. Absolutely delicious. We need some wine to go with this. Back
:55:13. > :55:34.to Abergavenny and Jane Parkinson. Scott's lamb with spicy Mizo is a
:55:35. > :55:39.whirlwind of intense and exotic flavours. You could go for something
:55:40. > :55:43.that is big and fruity like this juicy classic Shiraz. Normally I
:55:44. > :55:50.would go for a wine that is super fruity with any food that has a
:55:51. > :55:54.little spice. The green tea smokiness is a game changer. That
:55:55. > :56:00.leads me to a one with more of a savoury edge to it. Penile award,
:56:01. > :56:12.also a classic, but this time from France. -- penile bar. It is a
:56:13. > :56:19.no-brainer of a wine lovers lamb. It comes from a location in France
:56:20. > :56:24.other than Burgundy. It is also a bargain. It has lovely subtle
:56:25. > :56:28.woodsmoke aromas, that will work perfectly with the wood chips. And
:56:29. > :56:36.it has a cherry and raspberry flavour. Great with the pink flesh
:56:37. > :56:41.of the lamb. Then the lovely savoury knotty edge really kicks in. That is
:56:42. > :56:46.going to be great for two things. Firstly, frilly tea smokiness.
:56:47. > :56:52.Secondly, to work with the sticky Mizo aubergines. I think this works
:56:53. > :56:55.a treat with the yin and yang of your smoky lamb and sticky
:56:56. > :57:02.aubergines. I hope you agree. Cheers!
:57:03. > :57:06.Cheers indeed. After all the wine I have tried on this show, this has to
:57:07. > :57:17.be the bargain. Amazing for the price. For four quid, it is
:57:18. > :57:26.incredible. I am so loving these aubergines. There are not a lot
:57:27. > :57:31.left! Time for a visit to Tom Kerridge with a stroll around the
:57:32. > :57:32.local food market, looking for inspiration in the form of a mighty
:57:33. > :57:48.meat sandwich. Enjoy this one. The best thing about being a chef is
:57:49. > :57:58.finding new places that serve great food. I am here at Molton Street
:57:59. > :58:03.fruit market -- food market. Cooking for friends is not just about making
:58:04. > :58:07.sit down meals. It can be grab and go food. This market is great for
:58:08. > :58:15.inspiration. Did you make these yourselves? Can I get a pistachio
:58:16. > :58:27.one and a chocolate? Thank you. How are we doing? Hello there, chief.
:58:28. > :58:35.You must be Mark? Nice to meet you. I have got a box of cakes. For me?
:58:36. > :58:40.You shouldn't have! This is called after my grandfather. He was a nosh,
:58:41. > :58:47.somebody who loved to eat unhealthy but lovely food. That makes me a
:58:48. > :58:53.nosh! Mark is preparing for the lunch time rush. In only six hours
:58:54. > :58:57.on a Saturday he can get through 43 kilos of salt beef and pastrami. I
:58:58. > :59:02.am keen to find out what his secret is. This is a labour of love. He
:59:03. > :59:09.begins the process by submerging beef brisket in brine solution for
:59:10. > :59:14.five days. This is the key to amazing salt beef and pastrami. I
:59:15. > :59:24.would love to get his recipe. What is in your brine makes? Obviously,
:59:25. > :59:28.it is a secret recipe. The basic ratio is... And a few extra
:59:29. > :59:33.ingredients that gives it that Delhi flavour. Tough luck for me. The
:59:34. > :59:38.family recipe is staying under wraps. Be pastrami is smoked for
:59:39. > :59:43.about six hours and the salt beef is simmered in water with spices. It
:59:44. > :59:49.takes me about a week to get everything ready. I cannot wait to
:59:50. > :59:54.start -- taste some of this. How about you knock get a sum which?
:59:55. > :59:55.This bad boy sandwich consists of mountains of pastrami and that
:59:56. > :00:10.incredible looking salt beef. That is the size of the Sandwich?
:00:11. > :00:16.This is the moment of truth. All finished off in the jaws of a mean
:00:17. > :00:19.toasting machine. What I like to do sometimes is get a customer to stand
:00:20. > :00:23.there and take a picture of their face the other side of the Sandwich.
:00:24. > :00:39.Come, let's do that. There we go. Ha-ha! That's so good.
:00:40. > :00:46.Wow, look at that. That's a proper sandwich. There you go. That's so
:00:47. > :00:53.lush. It's like my paper plate needs scaffolding to hold that up.
:00:54. > :01:00.Oh my God! That has to be the best value lunch in London that. That's
:01:01. > :01:03.incredible. What a brilliant way to spend a Saturday morning. It takes
:01:04. > :01:08.all week for Mark to get to that point. Don't worry, I am going to
:01:09. > :01:18.show you a cheat's version and stick is in a bagel. You can pick up
:01:19. > :01:22.awesome salt beef in delis and Butchers but what makes this
:01:23. > :01:28.lip-smacking and delicious is my freshly made vegetable pickle.
:01:29. > :01:34.I love pickling things, the flavour you get from sugar and vinegar
:01:35. > :01:38.together, it goes so well with vegetables. I use this not for
:01:39. > :01:43.preserving foods, but to give it a real big zing of flavour. My
:01:44. > :01:46.ultimate pickle mix cuts through fatty meats perfectly and because
:01:47. > :01:53.it's ridiculously easy to make, it should be a staple in everyone's
:01:54. > :02:02.fridge. In to a pan add 500 grams of caster sugar. One cinnamon stick,
:02:03. > :02:10.for warmth and aroma a few cloves. Two tablespoons of white pepper
:02:11. > :02:18.corns, coriander and fennel seeds. Then grab five star anise. Next a
:02:19. > :02:30.litre of white wine vinegar which gives a mellow acidic finish to the
:02:31. > :02:39.pickle. 250 ml of water. Cover with cling film to stop it evaporating.
:02:40. > :02:46.Once the mix is cooled down I decant to a bottle and leave until needed.
:02:47. > :02:52.I like to pickle granny Smith apples that go with fish. Today I am
:02:53. > :02:58.pickling vegetables to go inside the beef bagel. Onions and carats are
:02:59. > :03:03.good for pickling, they keep their crunch and will add texture to the
:03:04. > :03:06.sandwich. You might not have seen this before. If you have a bit of
:03:07. > :03:12.time, dry rubbing the carrots down with a scourer to give them a lovely
:03:13. > :03:16.smooth finish. Cutting the carrots and onions into thick slices will
:03:17. > :03:23.help them stay nice and crunchy. Cucumber for me is one of the most
:03:24. > :03:28.fantastic verying tables. There is a pickle that retains a beautiful
:03:29. > :03:38.freshness. I am also pickling mushrooms, they add a contrast to
:03:39. > :03:42.the crunchy vegetables. The pickle mix. Leave them to marinade for
:03:43. > :03:44.about two hours. That way the vegetables retain all their
:03:45. > :03:51.freshness and their beautiful flavour but it's also got a zing and
:03:52. > :03:55.a vibe that comes through. While that pickles, thickly slice some
:03:56. > :04:01.salt beef. I have made my own. To save time, you can actually buy
:04:02. > :04:06.already brined bris I cannet from some Butchers -- brisket from some
:04:07. > :04:15.Butchers. It's best served warm. Heat in a stock and butter.
:04:16. > :04:19.Salt beef has been in the pan for about a minute or two. It's looking
:04:20. > :04:24.absolutely stunning. Like with everything in cooking, the
:04:25. > :04:26.more love you give it, the more you treat it with respect, the more
:04:27. > :04:38.fantastic it's going to be. For a spicy kick, thickly spread
:04:39. > :04:43.peppered cream cheese on the bagel and layer with the warm salt beef
:04:44. > :04:48.and then the secret weapon, a good helping of the zingy freshly pickled
:04:49. > :04:58.veg. Finally, some dill. It really sets this Sandwich off. The lid on.
:04:59. > :05:02.That, for me, is one super great sandwich. Imagine having a stack of
:05:03. > :05:04.those, your mates over and watching the football? Or on your own and
:05:05. > :05:18.having just the one. Or two. Great stuff. Tom is back next week
:05:19. > :05:22.with more of his proper pub grub. It's time to answer some of your
:05:23. > :05:28.foodie questions. Each caller will help decide what Paloma will be
:05:29. > :05:33.eating at the end of the show. First, Victoria. What's your
:05:34. > :05:39.question? Hi, Victoria! I would like a recipe for vegetarian paella,
:05:40. > :05:45.because it always goes wrong and tastes like risotto. That can be
:05:46. > :05:52.mine. Many ways to make, the thing I do, fry some garlic, tomatoes, when
:05:53. > :06:00.it's really nice and then the tomatoes is already soft, add some
:06:01. > :06:07.pimento, a smoked paprika. Plenty of vegetables, any go well. Fry the
:06:08. > :06:13.rice and then the stock. Always I do double stock than rice. It's got to
:06:14. > :06:20.be the right rice. Second thing is you have to eat Spanish rice. Where
:06:21. > :06:26.does the saffron go in? With the tomato. A tiny bit. Otherwise it
:06:27. > :06:30.overpowers everything. And it's expensive. Now you know. What dish
:06:31. > :06:35.would you like to see, Heaven or hell? Definitely Heaven, I love
:06:36. > :06:40.Paloma Faith. Thank you! Tony, are you there? Yes, good morning. What's
:06:41. > :06:51.your question? My question is the best way to cook ocpopus other than
:06:52. > :07:06.the barbecue? I have had it in Spain hung out on the washing line? Tender
:07:07. > :07:10.ice it and put in a stock with Japanese beens and simmer really
:07:11. > :07:14.slowly until it's super tender, let it cool down in the stock and slice
:07:15. > :07:23.it and make a salad from there. What about for you? For me, tenderise the
:07:24. > :07:35.octopus, in the fridge for 24 hours and that will cut all the fibres and
:07:36. > :07:41.then just put olive oil. What dish would you like to see, Heaven or
:07:42. > :07:47.hell? Heaven, definitely. Janet, are you there? Yes, hello James. I have
:07:48. > :07:52.two lamb shanks and I have a friend coming on Monday for her birthday.
:07:53. > :07:59.You have left it a bit late to think about this, Janet! Lamb shanks and a
:08:00. > :08:06.friend's birthday, what are you going to do? Best thing for me, cook
:08:07. > :08:12.very, very slow. Plenty of stock. Vegetables, carrots, onions, bay
:08:13. > :08:20.leave, anything there. Cook for like you say, long time. I would seal off
:08:21. > :08:24.the lamb. Tinned tomatoes, haricot beens, as well. Lots of sort of
:08:25. > :08:27.fresh herbs at the end, parsley something like that. Finish off with
:08:28. > :08:31.butter, as well. What dish would you like to see. Heaven, please, it's my
:08:32. > :08:35.favourite. Heaven it is. There you go. It's time for the omelette
:08:36. > :08:41.challenge. I am hoping Scott and Jose can get rid of MrRankin there,
:08:42. > :08:45.17 seconds. Have you been practising? I have. Usual rules
:08:46. > :08:49.apply. Jose, you have been practising anyway. Do you it loads
:08:50. > :09:10.of times. Usual rules. Three-egg omelette as fast as you can. Go!
:09:11. > :09:20.Look at the concentration on them! It's not even cooked. It's good,
:09:21. > :09:28.darling. We love the runny in the egg.
:09:29. > :09:36.Don't applaud! Don't have to taste it. It's good. Yeah, it's all right.
:09:37. > :09:45.This one, yeah, you have been practising, Scott. A long time ago.
:09:46. > :09:50.Right. Scott, do you think you are in our top ten? I wouldn't have
:09:51. > :10:00.thought so. No, I wouldn't either. You did it in 29. 16 which is not
:10:01. > :10:06.bad. About there. Over here. Good company over there. Jose, are you
:10:07. > :10:14.already on our board? Yeah. 23, on your right. Up, right, up. In the
:10:15. > :10:30.corner. 23. 23.12. Do you think you beat it? No. You beat it. Oh, yeah.
:10:31. > :10:42.By a long way. You did it... Nearly in the top ten. 20. 32. In 11th
:10:43. > :10:53.place. Will Paloma get food Heaven, lobster with salad or smoked apple.
:10:54. > :10:59.We will get a Mediterranean helping with the Two Greedy Italians. Today
:11:00. > :11:05.they're in Naples. You are going to love this one.
:11:06. > :11:31.We are heading for Naples. People call it the bowels of Italy. It was
:11:32. > :11:40.the pizza that was born here. Fried pizza. Pizza started life as a piece
:11:41. > :11:48.of dough smeared with pork fat, if you were lucky. Pizza's humble
:11:49. > :11:54.origins were dramatically changed by a cholera epidemic. People were
:11:55. > :11:58.dying in the streets. Everyone who cooked left Naples. To boost the
:11:59. > :12:07.morale of the terrified city the King and the Queen risked cholera by
:12:08. > :12:12.coming to the Royal Palace. Margerita went one step further and
:12:13. > :12:25.asked to try the poor food. She ordered a pizza made with tomatoes,
:12:26. > :12:32.mozzerrela. That simple act made Naples proud and gave birth to the
:12:33. > :12:34.celebrated pizza Margarita and set it on course to become the most
:12:35. > :12:56.popular dish in the world. I can't wait to try. Wonderful. Just
:12:57. > :13:01.incredible. It's taken over just even in China, Japan. This is the
:13:02. > :13:09.birthplace of pizza. There are varieties here that are exclusive to
:13:10. > :13:13.Naples. Look at this here. That remind me of my mother, used to fry
:13:14. > :13:26.the pizza. Interesting. Street food at its best. I want to make one of
:13:27. > :13:33.them. I will, as well. This is the dough flattened, raised with yeast.
:13:34. > :13:39.This is unique to Naples. It's so quick. Fantastic. Use a little bit
:13:40. > :13:48.of olive oil. That's it.
:13:49. > :13:57.Pizza, instant food. We grow up with this. My mother used to make it.
:13:58. > :14:04.Before that, can I make one first? I can do that one. Put some ricotta on
:14:05. > :14:11.top. I use pork scratchings. On top like that. Then I get some nice
:14:12. > :14:26.little mozzarella. A little bit of tomato.
:14:27. > :14:47.Mine is much better. I think we need to get a second opinion.
:14:48. > :14:55.Gennaro is a genius cook but I make better pizza.
:14:56. > :15:03.It's our last night here together. I am going to treat Gennaro to a meal
:15:04. > :15:27.in one of the posh restaurants. It's a two Michelin starred restaurant. I
:15:28. > :15:31.cannot bend down. You know the difference is between you and me?
:15:32. > :15:43.You believe you are still attractive. I am an old care. -- I
:15:44. > :16:02.am an old man. I don't care. I like this. Very nice. Let's go. It better
:16:03. > :16:16.be good. A meal here costs 400 euros. The chef has created a
:16:17. > :16:30.cuisine influenced by local food. He has taken it to another level.
:16:31. > :16:51.Yes. Lovely. I am hungry. You should not say, in a place like this, that
:16:52. > :17:03.you are hungry. You should say you have a light appetite. No, I am
:17:04. > :17:18.hungry! Squid ink. Crystallised potato. Very delicate. Fresh
:17:19. > :17:24.mozzarella cheese stretched, blown up and injected with tomato
:17:25. > :17:37.essence. Just like a pizza margarita. Without the dole. --
:17:38. > :17:41.without the bread. One anchovies and one single string of spaghetti. Not
:17:42. > :17:56.for the hungry. I wonder if that is on the menu!
:17:57. > :18:10.The chef's piste resistance, it matter that has been curated and
:18:11. > :18:19.topped in gold. I could use that gold to get a taxi home. Quite
:18:20. > :18:31.expensive. There is gold on your lips. I am still hungry. It is
:18:32. > :18:38.amazing to see how such simple food was created and how it is now become
:18:39. > :18:41.the most popular. Who would have thought the poorest food in Europe
:18:42. > :18:48.would be influencing Michelin starred chef 's?
:18:49. > :18:55.Wonderful. Time to find out if Paloma will be facing food heaven or
:18:56. > :18:59.food health. We have got lobster with a mango salad. Food hell would
:19:00. > :19:10.be the apples over there slowly cooked. I thought because it was
:19:11. > :19:15.there it meant it was happening. No. We are going to make a nice little
:19:16. > :19:23.salad with the lobster. Do you know how to prepare a lobster? No. It is
:19:24. > :19:27.quite simple. You take the legs off. You pass it to somebody like Scott
:19:28. > :19:43.and he does the rest. He will take out the middle part. Take this out.
:19:44. > :19:51.Give it a quick rinse under the tap. Jose is going to prepare a mango. We
:19:52. > :19:58.are going to take the lobster. Break it open like this. We want all of
:19:59. > :20:01.this lovely meat out of it. This has been cooking for about eight
:20:02. > :20:07.minutes. We have this lovely lobster. A big chunk of meat. Get
:20:08. > :20:18.rid of this. Keep the shelves. You can make a nice sauce. -- keep the
:20:19. > :20:25.shelves. Follow the shape of the mango. That is the shape of the
:20:26. > :20:28.notes inside. If you follow that... I am going to chop this up and make
:20:29. > :20:40.a lovely little dressing to go with this. Then we have got some sliced
:20:41. > :20:45.mango. This will go in the salad. That is my favourite fruit. That is
:20:46. > :20:53.why a putting it together. That is the idea of the food heaven or food
:20:54. > :21:02.hell! What a brilliant idea for a TV show! Is that your idea? Yes, it is
:21:03. > :21:07.my idea. Yes, I thought we were just chatting in your kitchen. I would
:21:08. > :21:12.have air conditioning in my kitchen. It is too hot in here. Take
:21:13. > :21:17.a little bit of vanilla. Grab the mango and place it into the blender.
:21:18. > :21:28.This is a great dressing. You will be able to do this at home. Take the
:21:29. > :21:38.mango, blitz it. Get a fine pur?e. A touch of line. Line and mango is so
:21:39. > :21:45.good together. At touch of vinegar. A squeeze of lime. Just keep lending
:21:46. > :21:52.it. Then we are going to add some oil. Good Spanish olive oil. Keep
:21:53. > :22:00.lid sing this until it is a dressing. Wright, the lobster. Smoke
:22:01. > :22:05.the lobster. This is a bit fancy. Who has got that at home though?
:22:06. > :22:15.Let's be realistic. How can we do it without that? A match. All I'm doing
:22:16. > :22:20.this for is to like this. I keep looking at that thinking, where do I
:22:21. > :22:26.get that from? The place where you get your bathroom tiles. Hardware
:22:27. > :22:37.stores. And while you're there you can get some balsa wood for his
:22:38. > :22:45.dishes! You need something film. The beauty of live television.
:22:46. > :22:56.Alternatively we use tinfoil. I think they have stitched me up!
:22:57. > :23:02.Tinfoil. Like that. And then get this little machine here. This is a
:23:03. > :23:12.smoker. You liked this. Look what is coming at the other end. Where do
:23:13. > :23:21.you get a smoker from? A shop. The Internet. You can get this from
:23:22. > :23:26.cookware shops. You could use this. When you are on stage you can get a
:23:27. > :23:41.runner on it and just do that! It does everything! Use it as an
:23:42. > :23:52.ashtray for a day, bade! -- babe. The guys are doing the salad. It
:23:53. > :23:59.very mild smoke lobster. We do not want to smoke at any more than that.
:24:00. > :24:15.It comes off. Is really smoky. We won this up in here. -- we warmed
:24:16. > :24:21.this up. Then, the dressing. Pick the inner parts of the frizzy. The
:24:22. > :24:31.outside is quite bitter. Just the inner parts. I said earlier that
:24:32. > :24:35.before you were a singer, you were a jack of all trades really. A
:24:36. > :24:45.magician's Assistant, I hear. What was that like? Not as glamorous as
:24:46. > :24:53.you would think! Did you ever get cut in half? Yes. Sitting in a box
:24:54. > :25:01.with a rabbit is not good. You get cramps in places you never thought
:25:02. > :25:08.imaginable! A little bit of dressing. They are all giggling over
:25:09. > :25:17.there. A touch of salt, black pepper. Weren't you a life model as
:25:18. > :25:22.well? Yes. It was posing nude for artists to paint you. The artists
:25:23. > :25:28.really like flesh so they always make you look fatter than you are.
:25:29. > :25:36.Then you go over and say, is that what I really looked like? And they
:25:37. > :25:44.like, in my eyes. They need to get a smaller paintbrush. Apparently
:25:45. > :25:52.somebody has painted me. I'm in the National portrait Gallery. I'm right
:25:53. > :25:59.there with Van Gough. Danson -- Vincent van Gogh. I think I did it
:26:00. > :26:07.for students. Makes the mango and the vanilla. Take some of these
:26:08. > :26:18.radishes. It is a picture on a plate. A bit more of this. Salad as
:26:19. > :26:27.well. We have got the warm lobster. This sits on here. Scott has just
:26:28. > :26:41.basically taken this out of the shell. Have you tasted this? Is
:26:42. > :26:53.fantastic. It is aniseed flavour. I cannot taste anything. Have a bigger
:26:54. > :26:57.bit. Yes! You are good at acting as well. Then we are going to take a
:26:58. > :27:01.little bit of this sauce. Can you get me some knives and forks please,
:27:02. > :27:09.guys? Then you get some of this dressing. That sits on there. And
:27:10. > :27:16.there you have your lobster salad. With everything you like. Just watch
:27:17. > :27:36.out for the Shergold. It does not taste of much. Sauvignon blanc,
:27:37. > :27:44.Majestic Wine is, ?7. That goes with it. What do you reckon? It tastes
:27:45. > :27:49.creamy but it has not got any cream. No cream and no butter. The idea of
:27:50. > :27:57.that is you keep whisking the dressing and it goes lovely and
:27:58. > :28:05.light. It is quite unusual. It tastes like cream. When are you
:28:06. > :28:11.appearing at the Royal Albert Hall? If anybody can get any tickets.
:28:12. > :28:16.September. Look at my website. To be honest, I don't know if I am coming
:28:17. > :28:22.or going. I know it is that month. If you sit outside for the whole
:28:23. > :28:27.month, you will get to see it. I don't expect that would be any view.
:28:28. > :28:37.The single is out, the album is out. It is all happening. Which single is
:28:38. > :28:42.it? Trouble with my baby. And track four is only love can hurt this way.
:28:43. > :28:48.Thank you to everybody. Cheers to Jane Parkinson for the wine list.
:28:49. > :28:57.Remember the recipes are on our website. Best bites tomorrow morning
:28:58. > :29:00.at 10:20am on BBC Two. We are back next week. I am going to get some
:29:01. > :29:02.air conditioning for this studio.