09/08/2014 Saturday Kitchen

are back. We are ready to cook. This is Saturday Kitchen Live.

Welcome to the show. With me are two men with two different culinary

styles. First, the chef with the award-winning collection of

traditional Spanish restaurants, it's Jose Pizarro. Next is a new

face here, having worked as head chef at the world famous Nobu

restaurant he now serves his own brand of modern Asian food at two

popular London restaurants. It's Scott Hallsworth. Morning to you

both. What are you going to make? Dover sole with onions, potatoes,

lovely sauce with garlic. Plums and tomato. Normally for you it's tapas.

This is a whole meal. We don't eat only tapas. I know. You are going to

deep fry the tomatoes, as well. Scott, what are you going to make,

more complicated this one. A few more ingredients. Tea-smoked lamb

with miso-baked aubergine. You could be making this up, these names. We

have different sauces to go with that. Absolutely. We have some spicy

curry miso and a regular sweet miso and it tastes delicious. Two great

summer dishes and we have a fantastic line-up of films from the

archive. There are servings from Rick Stein, The Two Greedy Italians

and The Spicemen. Our special guest is a performer with an

unmistableable singing style. Her vocal and songwriting skills, it's

Paloma Faith. Great to have you on the show. All of all you have done,

we will talk about your career, you have done a bit of everything

really, a keen cook, as well. I love cooking. What about the dishes? I

love it. My two favourite styles of cooking I think in the world are

Spanish and Asian. Sounds good. We covered both there. The nail on the

head. A new album out, how is it going? It's going really well. A new

single out, Trouble with My Baby. Usual sort of thing, you co-write

your own songs, as well. Yeah. You get heavily involved. A tour about

to start, as well. October, November, I am doing the Proms in

September. We will talk about that. That's exciting. Big orchestra and

stuff. You are here to eat. Yes. Of course at the end of the programme I

will either cook food Heaven or food hell. It will be up to the guests.

Please give me food Heaven. I know at home you are thinking ha-ha the

look on her face will be priceless. I want to say to everyone at home it

won't be fun, because it might go down in TV history as me vomiting on

camera. Right. What about food Heaven? Food Heaven, lobster.

Lobster. All right. Go lobster. What don't we go near? Cooked apples.

It's just like, it was funny because when I got the call about the show

everyone was like, what's your food hell? They were like we need

something that you don't like. I was like, I like everything. I couldn't

think of anything. I am scraping the barrel with this. But it will kill

me. If you want that at home, that's very medieval of you. There you go.

Lobster or apples. I will use Scott's skills in smoking the

lobster. The lobster is mixed with mango and vanilla. First the shells

are slightly smoked with the meat and mango, vanilla and sherry. It's

a simple salad. Nice lobster salad. Or she could be facing food hell.

Medieval in the form of apples, they're stuffed and baked until

they're soft and served with a pork chop. I dislike sultanas as well.

That's why I put them in! You will have to wait until the end of the

show. If you would like to ask a question to any of our chefs you can

call: A few of you get to put your

questions to us live later. If I speak to you I will be asking

whether you want Paloma to face food Heaven or hell. Have you eaten? No

Cooking first is a recipe from this man, Jose Pizarro. Great to have you

back. What are we going to make then? We are going to do a lovely

Dover sole with some potatoes, I need your help with that. Onions,

sauce and some plums. Easy. The sauce will be made out of almonds,

another one of Spain's great exports. Yes, lovely almonds.

Of course Spanish olive oil. You see I keep going on about, I think Spain

produces - should I say better than Italy? We will have more awards than

anyone in the world. That means something, I have to say. Crete is

another fabulous place. Yes. We cut the Dover sole. We are going to do

some rolls. Some salt. We are going to cook these in real-time. You are

using Dover sole. It's an expensive fish. You could use plaice. That's

fine, I love plaice, as well. I love it with cod. It's quite popular, you

can get it easily. Garlic in the pan. Almonds, solicitor live oil. --

olive oil. I need from you some bread. I will do the bread, as well.

More olive oil, like my mum does. There you go. What are you going to

do with the bread? Fry with garlic and almonds. This is the sauce to go

with this. That's enough? That's fine with that. You can keep it in

the fridge, it's really good to give some thickness to the stew. We have

to get that fish in or we will have sushi. I know, come on, quick. One

more. Lovely. Nice hot oven, about 450 Fahrenheit, as hot as your oven

will go really for about five minutes. The smell with the garlic

and olive oil reminds me of my home really, my mum cooking there. If you

don't wash your hands your mother will be on the phone. Some water

there. Potatoes. These are the clams in there, as well. Sorry. Some

onions. Now your restaurant, you have two restaurants, one is the

tapas place, the other one is a seated, dining... It's where I have

to spend more time, well, it's where I spend almost all the time. I have

to say one thing to all my staff, thank you, you are amazing. Yeah,

they are. That's it, you have done it. They're not watching because

it's so busy! They're working, yeah. Pizarro is doing very well. Pleased

with the food. It's a lovely place to eat. Incredibly busy, as well.

What's the other one called? Jose Pizarro. The other is Pizarro. Only

way for me to remember! They thought long and hard about the title of

that restaurant! This is kind of like... Potatoes. What's this cycle

ride with other chefs? I will go to India to do some cycling, I haven't

been on a bike for 25 years and now I will be cycling 400 kilometres.

You never been on a bike? Since I was, I don't know, 14. You are about

to cycle. Yeah. In four days. You need so get some practice in. To

make money for them. Who is this for? Action Against Hunger. Olive

oil? Yeah, a little more. Some of these in? Yes, please. Bay leaves.

Ready to go. Deep fry these tomatoes? Please. They go in there.

The sauce now. Straight to the food processer. I have seen a dish

similar to this with almonds romesco. Do you put tomatoes in?

Roasted pepper. Put in water and then take the flesh. The almonds are

the base of the sauce. We will turn this into a sauce using stock, and

oil. Don't put all of them. That's it. It's a very simple recipe I have

to say. The tomatoes are deep frying. Blitz this and add stock. If

you would like to put a question to Jose or Scott you can call us on

this number: Remember calls are charged at your

standard network rate. Right, the clams don't take long to

cook. Almost ready. They're ready, as well. I will take the potatoes

out. How long would you cook those for? Around 20 minutes. They look

nice and lovely now. The fish will need a little bit longer. That's the

potatoes with the bay leave and olive oil. Stock in here? We put the

stock there and blitz again. Blitz, how you say that in Spanish? Just

put in processer! Look at that, clams are ready. Right. I am ready.

A little bit of juice. The fish will take a little bit longer. OK, I am

there with this. It's easy, really lovely, simple recipe. It is when

you have me running around doing it all! How is that, more liquid? Yes,

a little bit more. Scott's sitting here worrying about having to thank

his staff. He wasn't going to thank them but now he has to. Put me

on-the-spot now! What about Spanish food for you, Paloma? It reminds me

of my childhood because I am half-Spanish. You like it? I love

it. So, I have kind of fond nostalgic memories for it. It's

funny, because Jose was saying that he remembers his mother's cooking

but I learned all my cooking from men and my father is Spanish and my

step-father's Asian descent, this is the meeting of my childhood. Right.

There you go. Where will I put the sauce? A little bit. Then the clams

go in here that you are going to add. Yes, please. Take it out. A few

bits of these. All right. Put the liqueur and the sauce in. You could

have that cold I suppose that sauce. Absolutely fine. You can have this

with roast vegetables, roast chicken. If with chicken change the

fish stock to chicken. They use it in Spain as a thickener for stews

and put it in at the end. Some potatoes on the plate. It's hot here

today. It's lovely. Reminds me, it's like in Spain today where I am going

to be later. Right, in with the clams. The tomatoes and the fish.

A little bit more olive oil. Give us the name of this dish. Dover sole

with roast potatoes, clams and tomatoes, simple, easy. That's what

it is. It's pretty good that, you have to

dive into that. It's breakfast of champions.

Nice and simple. Tell us what you think.

Oh, it is really good. It is quite subtle. The garlic will give it a

lot of strong flavour. We need some wine to go with this. Jane Parkinson

has been too sunny Wales. Today I am back on my home turf in

Wales. I have come to Abergavenny Castle. Let us take a look around.

Now it is time to head into town to sniff out the perfect wines for this

week's recipes. Jose's Spanish take on white fish with the source is all

about the summer. The summer. You could go for something that is sunny

and Mediterranean like this from the South of France. The source is full

of Damons. That has Spain written all over it. I have chosen this from

Spain. North-west Spain is home to Spain's

most famous white wine. That is nearer the coast. Here it is warmer

because it is further inland. You get richer tones to the wine.

Perfect for a fish dishes. Just like this one of Jose's. It smells of

sunshine and has a lovely double whammy combination of being zesty

and floral. On the palate it has got this lovely plum flavour. That is

great with the clams and the armaments. -- Allman 's.

It has got a lovely zesty verve to it. That is fantastic for cutting

through the richness of the olive oil that is on the fish and those

vegetables. Jose, your Dover Sole with clams needs a wine that is

Spanish and handsome. A bit like yourself. Cheers!

There was a big sigh in the studio. I love it. I am still talking in!

For me it is like summer in a glass. Nice and cold. Delicious. Very

refreshing. Coming up, Scott is doing a lamb dish will stop Mizo

baked aubergine. You can ask these two a question if

you call us. Are you enjoying that? I am just loving it! Time for more

fishy business with Rick Stein in Northern Ireland on the shores of

Strangford Lough. He is tucking into some potted herrings.

I fell into conversation with a man on a train to Penzance ones who

turned out to run an oyster farm in Northern Ireland. He said if I

called myself a seafood cook, I had two come over. The cleanest waters

and nobody on the beaches. Above all, he claimed they have the best

langoustines and seaweed in the country. You have to be a particular

type of person to enjoy an Irish holiday. You have got to like pubs.

That is where I met Norrie Dougan last night. We had a fascinating

conversation about fish, langoustines, lobsters and

conservation. He said, the way to find out about it is two come out

with me in the morning. That is what I did. Strangford Lough is an ideal

environment for all forms of marine life. A very nice prawn in there.

Gosh, I wish we could get them. That is what seafood is all about. That

is good stuff. That is what North Atlantic seafood is all about. If

you do not have those in your restaurant, you cannot call yourself

a seafood restaurant. It is called Dublin Bay prawns, it is called

scampi, prawns, King prawns. But that is it. Why? Because it just

encapsulates the ozone sweetness of seafood. I think it is on excelled

anywhere in the world. How would you cook it? All I do is boy lived

briefly in sea water. I like the salty tang. I would serve it with a

slice of lemon and some mayonnaise. I would not do much else to it. The

other way we serve it in the restaurant is to cut it down the

middle and grill them and serve about four of those with a starter,

with melted butter and herbs, or some garlic. Keep it simple. You

said you went to America for a while to live? Yes, I went there for seven

years. The first job I had was driving a forklift truck for the

Bell driving a forklift truck for the

in the American army. I was conscripted. You had to do two

years. When was that? 1960, 1961 to 63. You must have been in the Army

of the same time as Elvis? I was. He was in the same camp as me. He had

his two years done by the time I got there. He was back from Germany.

What brought you back your? Strangford Lough got me back your. I

was homesick, you know? I just came back to this year. -- here.

Strangford in old Norse means violent few Ward. It refers to the

narrow entrance to this remarkably rich and fertile rock. As a seafood

cook I am conscious of the future supplies come from. Seeing those

large longer steam makes me how aware of this should be priced. --

langoustine. If ever there was a case of locals having ownership of

the waters, Strangford is it. We should always benefit from these

gigantic langoustines to make the dish I am doing here. You are more

likely to get this size from your local fish retailer. Nobody eats the

meat from the head. It has got a great flavour so I had a gift to my

source. I must take out the stomach sac. I scrape the head mete out into

a bowl. Then I had some very finely chopped Shalott. Next I add chopped

parsley. Then chopped tarragon. That will come together with a Pernod.

Now some French mustard. This dish came from Elizabeth David from her

book of essays. It is a French recipe. I'm quite surprised by the

next ingredient, which is soy sauce. You do not expect to find it in old

French recipes. There is no reason why you should not. They use foreign

ingredients just as much as we do. Intel is a teaspoon of soy sauce.

Half a wine glass of olive oil. The that in. About a tablespoon of fresh

lemon juice. Now some pasties. You cannot tell when the aniseed flavour

stops and the same flavour in the tarragon starts. I love the subtle

combination. Finally, some salt. One last stirrer. Let's get the

langoustine ready for grilling. I'm going to brush them lightly with

melted butter. The reason for that is I just love the smell of hot

buttered shells. It stops them burning too much and gives it this

lovely sweet caramel smell. It is straight in the grill. They only

need to be under there for a minute and a half. Do not forget they are

already cooked. All you are really doing is heating them up. Also

getting the shells zinging in delicious smells. OK, so they are

done. Now we will assemble that dish. Take a big white plate like

that. I like building them up in a pie. -- in a par, if you like.

It looks rather splendid. That is one of the advantages of cutting

them in half. It makes it look like you're getting a real plateful. I am

going to drizzle the source over them like that. It looks so

attractive. When things are left natural like that, it works so well.

I have just started putting that dish on in the restaurant and I

guarantee it will last for ten years.

I have been to Strangford Lough and the langoustines are really special.

With Rick celebrating all that is great in seafood, I have been

championing some of the other great ingredients we have in this country.

Something at my best -- it best right now is sweetcorn, along with

courgettes. I thought I would do something with that. The sweetcorn

is in its raw state. Remove the husk. Basically cook it. This takes

a good ten minutes to cook. I'm going to char grill it. A little bit

of oil. We will char the terminals as well. I will make an onion vase.

Sliced onions, some chilli, coriander... Makes that together

with tiny -- a tiny drop of water. I was reading a bit about you last

night. You were a little bit of a jack of all trades when you were

young. You studied dance. Theatre is your big thing. That was your first

love, was it? I studied a Masters in directing designing for theatre,

after dance. I love being on stage. I didn't ever realised that I would

be in music. I sort of did what felt right and I ended up using me. Where

did the singing start for you? Be seeking? They keep drumming it in

about that! I worked in bars for about eight or nine years. I was

cleaning up some glass singing and somebody heard me. They said they

loved my voice. They asked me to do something. It lasted about five

minutes and I thought I was not good enough. Some said to me one day that

I was going to be the lead singer for his band. I just went with it

kind of thing. This was a pub band? Yes, a pub band. We used to do

weddings and parties. How do you get from that to be where you are now? I

still don't know! Sometimes it still feels like I am doing it! Didn't you

walk out on your first musical audition? I had my first ever

showcase. The guy that end up signing me in the end was sending

text messages during the thing. I just stopped the band and said, I am

not doing this. He looked up and said, what is going on? And I said,

you think I need you and I need money but I am happy singing in

pubs. I don't need to stand in front of you when you are sending a text

message. If you don't want to listen I will go home. He was totally

shocked. Nine months later he sent me an apology e-mail. I replied

with, Surrey, who is this? -- sorry, who is this? ! He was like,

very funny! Please let me make it up to you. In the end I went in and he

said, you really got me. He said he wanted to sign me. Three albums

later, your new album, tell us about that? Ikonen wrote it. I'm really

happy about it. -- I Cole wrote it. It is the most freedom I ever had

writing a record. Record labels change around all the time and

different people come in. It just happens that the person that I am

working with just really is sort of artist friendly. A facilitator. I

felt really free. I felt really honoured to be in a position to be

able to work with some of the people I worked with. People who were my

idols. John legend, Pharrell Williams. Standard! He approached

you? Yes, he did. He came up to me at a party and said he really liked

me and he would love to work with me. Which was quite shocking. I was

about to leave, I didn't know anyone. I thought I was going to go

home. I was texting my friends in the toilets saying, like, don't fit

in, feel out of place. Don't know what to say. Then he comes out of

the crowd singing my song. Amazing. How did that feel? It was shocking.

Yeah. But not as gad as this moment. Yeah, yeah, right. -- Not as good as

this moment. I love eating. It's my biggest hobby. You are good at

acting, as well. You have done several films and bits and pieces,

we have seen you in that. Is that something you want to do more of? I

would love to do more of it. I just done a cameo in a new film. I

enjoyed that. I have also been spending a bit of time with the

great Shirley Bassey. Where did it all go wrong for you! I am obsessed

by. I name drop a million people and that's terrible, but Shirley is

like, my biggest, most incredible inspiration. I am a bit - I feel

like pinching myself at the moment. What are you doing with her then? I

recorded a duet with her for her new album. Incredible. Somebody is your

idol and you work together, it must be fantastic. It was shocking. It

doesn't get bigger than what you are going to be doing, Albert Hall.

That's got to be for you when does that? That's in September. It's a

big moment because it's a 50piece orchestra and 20-piece choir. It's

going to be like a huge sound. No one really does that any more. It's

people like Shirley that did it back then. People all sort of think that

music can be made out of computers now and that you just can't possibly

generate as beautiful a sound with a computer as you can with that many

human beings coming together on a stage and making that sound

together. I think it's the closest to Heaven you can ever get on earth.

Are you going to sing your own songs? Yeah, ska guy Barker has

re-written my album skaf perfection Contradiction for his orchestra and

it's like an orchestral arrangement version of it. If that's not enough,

that kick fires the tour. Is it a UK tour or Europe? I have a small US

tour and then I am going to go to Europe and Australia because I

recently had my first ever number one in my career ever in Australia

for a couple of weeks. So I am going to tour there. I have got my UK tour

October and November. Then there will be like, once that's done, I am

allowed to announce another one. I am not supposed to say, but between

us. It's hard to get tickets for your tour than for his restaurant.

It's too late, it's live! Somebody pin me down! The tour's sold out

already. Yes. Do you do this sort of cooking everyday in your home? No, I

get a takeout on the way home. Can't be bothered with this and it's too

hot in here. We have onion bhajis. The new single is out on Monday. You

know that better than me. It's out Monday. Thanks. There you go. Looks

amazing. It's called Trouble With My Baby. Track four I think is the best

on the album, I was listening to it all day yesterday. What is that?

Track four. Anyway! A poignantly titled song called track four. Right

what are we cooking for you at the end of the show? People are running

around to find out what track four is. Lobster with mango, vanilla and

sherry vinegar and lime and served with a salad. Or food hell,

apples... What's wrong with that? It's really hot! It's just out of

the fryer. Apples and baked served with pork chop and potatoes. Some

viewers and chefs get to decide. You have to wait to the end of the show

for the final result. Have some water. It's hot that. It's time to

introduce a spicy new addition to the archive films with The

Incredible Spice Men. If you are looking for somebody to corroborate

with on a new album Cyrus is your man. Check this out.

# # I made a stop. You don't know that one? It's not my

era. You are telling me that I am told? Not at all. Seasoned. We are

meeting a local food hero. He breeds something that is rare and precious.

This you are going to love. These little fatties are extremely

rare middle white pigs, lovingly raised in an old-fashioned way by

Roland and Jane Horton. They're docile and they were nicknamed the

London porker because their meat was sold throughout London. This is a

traditional British pig. Flavour and everything. Absolutely. Would you

like to feed them? Why not? Once they see Tony they'll run. Middle

whites grow slower than most breeds and slow growth allows the meat to

develop its legendary flavour. Look what we have here, this is

middle white. Look at that, chef. That should be the colour of pork.

Not white or not deep red. Just that kind of pink which means it's had a

great life. Very natural growing process. The meat is perfect. What

we are going to do is spice it up, of course. Deep, deep marination, a

few hours and then roast it gently. All the fat melts into the meat and

keep it moist and tender. Very gently. It's going to be fantastic.

We are making a spiced marinade to infuse the pork with flavour before

we slow roast it. You will have to start the day before but believe me,

it's worth it. Cloves and cinnamon go well with it. Red chilli.

Fabulous. I will grind and toast the spices. If you ask me I will tell

you how much I need. I will scar this now. Fresh spices with dry

warming spices for a full balanced flavour. First, chilli, clove, and

cinnamon. How much cinnamon? About four inches. Roughly break up a

four-inch piece of sin amachine and -- cinnamon and add it to a mortar

and pestle. Cloves are the dry buds of beautiful tropical flowers. Break

it open and you have a very pungent smell and you get that hit of clove

oil. Some traders take the oil out and then you get left with a dry

twig. A shadow of its true flavour. Pop that in. Definition of a spice

is a root or seed containing essential oils that will have this

fantastic flavour, to activate the oil we are bashing them up. Whenever

you are cooking with dried spices always crush them first and then

gently toast them to intensify the flavour. Work it on the stove with

your fingers, don't want to burn it. Want to get the flavours coming out.

Keep turning it with your hand, that's great. After about a minute

op low heat the spices release a strong spicy aroma. Perfect. Thank

you. Has to be good then. Yeah, it's great. While the spices cool I am

starting on the fresh zingy spices. About two inches of fresh ginger and

a whole green chilli. Add them to a blender with onions, four cloves of

garlic and toasted dried spices. Straight in there. What else would

you need? Some turmeric powder. Be careful, this will stain your hands.

Gold on a plate, sir. Treat it like gold, sparingly. Add half a teaspoon

to the blender. This is tarimard paste. The key ingredients today in

our marinade. That's it. That's the pod of the

tree. What's inside, small stones, lots of flesh and then it's soaked.

The pulp is passed through a receive and you have this wonderful thing.

That's what I have got, look at that. My favourite. You look it?

It's that sweet and sour... And it's in my favourite things, brown sauce,

chutneys. Then half a tablespoon of sugar. Cider vinegar, and a splash

of rapeseed oil. Can I be the masseause? Go for it. Pop it in the

fridge the night before you want to serve it. The next morning scrape

the excess off and brown the meat for five minutes in a hot pan. The

aroma is wonderful. Cover the tin with foil and roast for 15 minutes

at 200 degrees, then turn down the heat to 120 degrees. How long will

that be in there for? Five hours. Five hours? You have got to be

patient. You are serving the pork with fresh coleslaw and after that

slow cooking the meat will be tender enough to fall apart. Look at that,

chef. Do you agree that this meat is perfect?

This beautiful brown colour. The sweetness of the cinnamon and the

clove coming through. Nice. Chef, if I was a porker this is how I would

want to finish my life. Happy pig. Happy chefs. Happy people. What do

you reckon? Lovely. And you can see more from those

Spice Men next week. Still to come this morning those Two Greedy

Italians are enjoying the street life in Naples. After a go at a

fried pizza they head to an upmarket restaurant for dinner with mixed

results. This is a fantastic VT. You have to watch it. It's Scott's first

attempt at the omelette challenge today. Will he have the necessary

eggs-pertise to grab the number one slot? Or will Jose crack under

pressure trying to get into the top ten? I have to say adios to his

chances. Will Paloma Faith be facing food Heaven, lobster, or food hell

with apples? You can see what she ends up with at the end of the show.

Next a few face to Saturday Kitchen. His

It's now. Scott, thank the staff! Can you thank the staff for me.

Thank you to all the staff at Scott's restaurant. Right on! What

are we going to do? First of all, jump in with the aubergine here. I

will make the sauce for this. We have dressings and marinades. We

have some coriander and some ginger, garlic, chilli and onions and pinch

of salt in to the marinade for the lamb. This lamb is done sort of

three separate ways. Pretty much,away. It gets smoking. Then you

are good to char grill it. Your love of Asian food comes from Australia?

Yeah, I think so. It's definitely a huge influence in Australia. I

reckon that's probably where it's come from. No blue, one of the most

famous restaurants in the world, you have been there for six years. Six

years in London, one year in Melbourne. You are frying off the

aubergines? Yes. We are going to put the smoking makes in there. We have

got some raw rice, some Apple with chips -- applewood chips. And then

some green tea. It is important to put tinfoil in the base. Otherwise

you will need to buy a new wok. You will ruin your pan otherwise. I am

just going to get this lamb marinade for you. We are just going to

basically spent the knife around and hopefully not cut our thumbs. It is

called peeling! We have marinated the lamb and you want to put this in

the smoker. How long do you marinade this for a? A good 12 hours. What is

the idea behind this? Well, it is really good if you want to do it

with ginger because it breaks down the fibrous. -- fibre. It gives it a

nice even shape. We're going 19 pickle it. Salt and sugar gone in

there. Lemon peel. Next, tell us about this marinade. This is the

blackened cod. White Mizo paste, sugar, mirroring, sweet cooking

alcohol, and psyche. You can use it for a sauce. This is spectacular

with the aubergines. Delicious. You warm it up ever so slightly. Cook

the alcohol sensation out of it. Keep whisking it otherwise it

catches. Reduce it down. You are smoking the lamb. This is the third

bit. How long do you smoke these four? Two minutes on each side. So

it is nice and pink inside. Your marinade is ready for your bits and

pieces. Allow this to cool down. This is one ingredient that I have

never had on this show before. This is a spicy Korean paste made with

tiny red pepper flakes. How do you remember the names? He could be

making this up. It is quite harsh in that state. When you mix it with

rice vinegar, Mizo and sugar, it makes a nice sauce. About your

restaurants. You play rock music? Yes, it is very casual. The staff

dress down. It is like a party every night as opposed to a formal

restaurant. The way you cook it, everything is cooked on a grill.

Absolutely. Strong solid pieces of Japanese charcoal gives it an

intense heat. The best way to go, I reckon. Just charcoal. You can get

versions with gas but we use charcoal. Great flavour. What does

the tedium to this? -- what does the green tea do? Just for the flavour.

Builder's T? I'm not sure. You want this and add an age yoke? Yes, just

add the eight yoke on there. It is very fiery. Keep your ion it. --

keep your eyes on it. We are going to put this under a hot grill. You

could put it into a hot oven. Looking at your menu, it is an

eclectic mix of all the places you have travelled to. You have

certainly travelled, learning so many different bits and pieces. That

must help with this? I reckon it does. It definitely makes a

contribution to how you think about food. This looks spectacular. It

smells amazing. If people wanted to do this and did not have time to do

the smoking, you could make the marinade and barbecue? Absolutely.

We have got the rice vinegar which we have added sugar to and

dissolved. Some lemon peel. You can do the same thing with cucumber.

What is this on your list? We did two dinners at a festival yesterday.

It was in the middle of nowhere. It is an Oxford! I thought you were

talking about somewhere in the outback in Australia! It is kind of

civilised nowhere! You can do this one. We have got shaved cedar-wood.

That enhances the smoking is once again of the lamb. I can see my

mother tuning in and doing this with balsa wood. Cedar-wood. I will try

to do the lamb for you. It has been barbecued. Nicely. What have you

done with the aubergines? Caramelised them on top. That is it,

really. Than we have got the sauce. If you want to get completely

authentic pull the chopsticks out and played them. I will use a spoon!

A little drizzle of this dressing. It is quite fiery. Blowtorch it

again. Over the top. Where can people get the wood from? You can

get it online. Wide macro -- Any industrial Park!

I am going to sprinkle Sancho Pepper, which is a fragrant Japanese

pepper, related to the such one Pepper of China. We have got some

caramelised walnuts. A little lemon wedge on there as well. While you

finish that one off, tell us the name of these dishes. This is a

classic dish. We have added caramelised walnuts, pepper. Lamb

with spicy Korean Mizo. A little bit of caramelised wine. That is what it

is. You get to taste this as well. The

second meal! Lovely! Shall I put some lemon on? The dressing for that

one is quite fiery. This one is lovely and sweet. Deep fry them and

flush them through the other. Careful, it could be full of hot

oil. Yes. Absolutely delicious. We need some wine to go with this. Back

to Abergavenny and Jane Parkinson. Scott's lamb with spicy Mizo is a

whirlwind of intense and exotic flavours. You could go for something

that is big and fruity like this juicy classic Shiraz. Normally I

would go for a wine that is super fruity with any food that has a

little spice. The green tea smokiness is a game changer. That

leads me to a one with more of a savoury edge to it. Penile award,

also a classic, but this time from France. -- penile bar. It is a

no-brainer of a wine lovers lamb. It comes from a location in France

other than Burgundy. It is also a bargain. It has lovely subtle

woodsmoke aromas, that will work perfectly with the wood chips. And

it has a cherry and raspberry flavour. Great with the pink flesh

of the lamb. Then the lovely savoury knotty edge really kicks in. That is

going to be great for two things. Firstly, frilly tea smokiness.

Secondly, to work with the sticky Mizo aubergines. I think this works

a treat with the yin and yang of your smoky lamb and sticky

aubergines. I hope you agree. Cheers!

Cheers indeed. After all the wine I have tried on this show, this has to

be the bargain. Amazing for the price. For four quid, it is

incredible. I am so loving these aubergines. There are not a lot

left! Time for a visit to Tom Kerridge with a stroll around the

local food market, looking for inspiration in the form of a mighty

meat sandwich. Enjoy this one. The best thing about being a chef is

finding new places that serve great food. I am here at Molton Street

fruit market -- food market. Cooking for friends is not just about making

sit down meals. It can be grab and go food. This market is great for

inspiration. Did you make these yourselves? Can I get a pistachio

one and a chocolate? Thank you. How are we doing? Hello there, chief.

You must be Mark? Nice to meet you. I have got a box of cakes. For me?

You shouldn't have! This is called after my grandfather. He was a nosh,

somebody who loved to eat unhealthy but lovely food. That makes me a

nosh! Mark is preparing for the lunch time rush. In only six hours

on a Saturday he can get through 43 kilos of salt beef and pastrami. I

am keen to find out what his secret is. This is a labour of love. He

begins the process by submerging beef brisket in brine solution for

five days. This is the key to amazing salt beef and pastrami. I

would love to get his recipe. What is in your brine makes? Obviously,

it is a secret recipe. The basic ratio is... And a few extra

ingredients that gives it that Delhi flavour. Tough luck for me. The

family recipe is staying under wraps. Be pastrami is smoked for

about six hours and the salt beef is simmered in water with spices. It

takes me about a week to get everything ready. I cannot wait to

start -- taste some of this. How about you knock get a sum which?

This bad boy sandwich consists of mountains of pastrami and that

incredible looking salt beef. That is the size of the Sandwich?

This is the moment of truth. All finished off in the jaws of a mean

toasting machine. What I like to do sometimes is get a customer to stand

there and take a picture of their face the other side of the Sandwich.

Come, let's do that. There we go. Ha-ha! That's so good.

Wow, look at that. That's a proper sandwich. There you go. That's so

lush. It's like my paper plate needs scaffolding to hold that up.

Oh my God! That has to be the best value lunch in London that. That's

incredible. What a brilliant way to spend a Saturday morning. It takes

all week for Mark to get to that point. Don't worry, I am going to

show you a cheat's version and stick is in a bagel. You can pick up

awesome salt beef in delis and Butchers but what makes this

lip-smacking and delicious is my freshly made vegetable pickle.

I love pickling things, the flavour you get from sugar and vinegar

together, it goes so well with vegetables. I use this not for

preserving foods, but to give it a real big zing of flavour. My

ultimate pickle mix cuts through fatty meats perfectly and because

it's ridiculously easy to make, it should be a staple in everyone's

fridge. In to a pan add 500 grams of caster sugar. One cinnamon stick,

for warmth and aroma a few cloves. Two tablespoons of white pepper

corns, coriander and fennel seeds. Then grab five star anise. Next a

litre of white wine vinegar which gives a mellow acidic finish to the

pickle. 250 ml of water. Cover with cling film to stop it evaporating.

Once the mix is cooled down I decant to a bottle and leave until needed.

I like to pickle granny Smith apples that go with fish. Today I am

pickling vegetables to go inside the beef bagel. Onions and carats are

good for pickling, they keep their crunch and will add texture to the

sandwich. You might not have seen this before. If you have a bit of

time, dry rubbing the carrots down with a scourer to give them a lovely

smooth finish. Cutting the carrots and onions into thick slices will

help them stay nice and crunchy. Cucumber for me is one of the most

fantastic verying tables. There is a pickle that retains a beautiful

freshness. I am also pickling mushrooms, they add a contrast to

the crunchy vegetables. The pickle mix. Leave them to marinade for

about two hours. That way the vegetables retain all their

freshness and their beautiful flavour but it's also got a zing and

a vibe that comes through. While that pickles, thickly slice some

salt beef. I have made my own. To save time, you can actually buy

already brined bris I cannet from some Butchers -- brisket from some

Butchers. It's best served warm. Heat in a stock and butter.

Salt beef has been in the pan for about a minute or two. It's looking

absolutely stunning. Like with everything in cooking, the

more love you give it, the more you treat it with respect, the more

fantastic it's going to be. For a spicy kick, thickly spread

peppered cream cheese on the bagel and layer with the warm salt beef

and then the secret weapon, a good helping of the zingy freshly pickled

veg. Finally, some dill. It really sets this Sandwich off. The lid on.

That, for me, is one super great sandwich. Imagine having a stack of

those, your mates over and watching the football? Or on your own and

having just the one. Or two. Great stuff. Tom is back next week

with more of his proper pub grub. It's time to answer some of your

foodie questions. Each caller will help decide what Paloma will be

eating at the end of the show. First, Victoria. What's your

question? Hi, Victoria! I would like a recipe for vegetarian paella,

because it always goes wrong and tastes like risotto. That can be

mine. Many ways to make, the thing I do, fry some garlic, tomatoes, when

it's really nice and then the tomatoes is already soft, add some

pimento, a smoked paprika. Plenty of vegetables, any go well. Fry the

rice and then the stock. Always I do double stock than rice. It's got to

be the right rice. Second thing is you have to eat Spanish rice. Where

does the saffron go in? With the tomato. A tiny bit. Otherwise it

overpowers everything. And it's expensive. Now you know. What dish

would you like to see, Heaven or hell? Definitely Heaven, I love

Paloma Faith. Thank you! Tony, are you there? Yes, good morning. What's

your question? My question is the best way to cook ocpopus other than

the barbecue? I have had it in Spain hung out on the washing line? Tender

ice it and put in a stock with Japanese beens and simmer really

slowly until it's super tender, let it cool down in the stock and slice

it and make a salad from there. What about for you? For me, tenderise the

octopus, in the fridge for 24 hours and that will cut all the fibres and

then just put olive oil. What dish would you like to see, Heaven or

hell? Heaven, definitely. Janet, are you there? Yes, hello James. I have

two lamb shanks and I have a friend coming on Monday for her birthday.

You have left it a bit late to think about this, Janet! Lamb shanks and a

friend's birthday, what are you going to do? Best thing for me, cook

very, very slow. Plenty of stock. Vegetables, carrots, onions, bay

leave, anything there. Cook for like you say, long time. I would seal off

the lamb. Tinned tomatoes, haricot beens, as well. Lots of sort of

fresh herbs at the end, parsley something like that. Finish off with

butter, as well. What dish would you like to see. Heaven, please, it's my

favourite. Heaven it is. There you go. It's time for the omelette

challenge. I am hoping Scott and Jose can get rid of MrRankin there,

17 seconds. Have you been practising? I have. Usual rules

apply. Jose, you have been practising anyway. Do you it loads

of times. Usual rules. Three-egg omelette as fast as you can. Go!

Look at the concentration on them! It's not even cooked. It's good,

darling. We love the runny in the egg.

Don't applaud! Don't have to taste it. It's good. Yeah, it's all right.

This one, yeah, you have been practising, Scott. A long time ago.

Right. Scott, do you think you are in our top ten? I wouldn't have

thought so. No, I wouldn't either. You did it in 29. 16 which is not

bad. About there. Over here. Good company over there. Jose, are you

already on our board? Yeah. 23, on your right. Up, right, up. In the

corner. 23. 23.12. Do you think you beat it? No. You beat it. Oh, yeah.

By a long way. You did it... Nearly in the top ten. 20. 32. In 11th

place. Will Paloma get food Heaven, lobster with salad or smoked apple.

We will get a Mediterranean helping with the Two Greedy Italians. Today

they're in Naples. You are going to love this one.

We are heading for Naples. People call it the bowels of Italy. It was

the pizza that was born here. Fried pizza. Pizza started life as a piece

of dough smeared with pork fat, if you were lucky. Pizza's humble

origins were dramatically changed by a cholera epidemic. People were

dying in the streets. Everyone who cooked left Naples. To boost the

morale of the terrified city the King and the Queen risked cholera by

coming to the Royal Palace. Margerita went one step further and

asked to try the poor food. She ordered a pizza made with tomatoes,

mozzerrela. That simple act made Naples proud and gave birth to the

celebrated pizza Margarita and set it on course to become the most

popular dish in the world. I can't wait to try. Wonderful. Just

incredible. It's taken over just even in China, Japan. This is the

birthplace of pizza. There are varieties here that are exclusive to

Naples. Look at this here. That remind me of my mother, used to fry

the pizza. Interesting. Street food at its best. I want to make one of

them. I will, as well. This is the dough flattened, raised with yeast.

This is unique to Naples. It's so quick. Fantastic. Use a little bit

of olive oil. That's it.

Pizza, instant food. We grow up with this. My mother used to make it.

Before that, can I make one first? I can do that one. Put some ricotta on

top. I use pork scratchings. On top like that. Then I get some nice

little mozzarella. A little bit of tomato.

Mine is much better. I think we need to get a second opinion.

Gennaro is a genius cook but I make better pizza.

It's our last night here together. I am going to treat Gennaro to a meal

in one of the posh restaurants. It's a two Michelin starred restaurant. I

cannot bend down. You know the difference is between you and me?

You believe you are still attractive. I am an old care. -- I

am an old man. I don't care. I like this. Very nice. Let's go. It better

be good. A meal here costs 400 euros. The chef has created a

cuisine influenced by local food. He has taken it to another level.

Yes. Lovely. I am hungry. You should not say, in a place like this, that

you are hungry. You should say you have a light appetite. No, I am

hungry! Squid ink. Crystallised potato. Very delicate. Fresh

mozzarella cheese stretched, blown up and injected with tomato

essence. Just like a pizza margarita. Without the dole. --

without the bread. One anchovies and one single string of spaghetti. Not

for the hungry. I wonder if that is on the menu!

The chef's piste resistance, it matter that has been curated and

topped in gold. I could use that gold to get a taxi home. Quite

expensive. There is gold on your lips. I am still hungry. It is

amazing to see how such simple food was created and how it is now become

the most popular. Who would have thought the poorest food in Europe

would be influencing Michelin starred chef 's?

Wonderful. Time to find out if Paloma will be facing food heaven or

food health. We have got lobster with a mango salad. Food hell would

be the apples over there slowly cooked. I thought because it was

there it meant it was happening. No. We are going to make a nice little

salad with the lobster. Do you know how to prepare a lobster? No. It is

quite simple. You take the legs off. You pass it to somebody like Scott

and he does the rest. He will take out the middle part. Take this out.

Give it a quick rinse under the tap. Jose is going to prepare a mango. We

are going to take the lobster. Break it open like this. We want all of

this lovely meat out of it. This has been cooking for about eight

minutes. We have this lovely lobster. A big chunk of meat. Get

rid of this. Keep the shelves. You can make a nice sauce. -- keep the

shelves. Follow the shape of the mango. That is the shape of the

notes inside. If you follow that... I am going to chop this up and make

a lovely little dressing to go with this. Then we have got some sliced

mango. This will go in the salad. That is my favourite fruit. That is

why a putting it together. That is the idea of the food heaven or food

hell! What a brilliant idea for a TV show! Is that your idea? Yes, it is

my idea. Yes, I thought we were just chatting in your kitchen. I would

have air conditioning in my kitchen. It is too hot in here. Take

a little bit of vanilla. Grab the mango and place it into the blender.

This is a great dressing. You will be able to do this at home. Take the

mango, blitz it. Get a fine pur?e. A touch of line. Line and mango is so

good together. At touch of vinegar. A squeeze of lime. Just keep lending

it. Then we are going to add some oil. Good Spanish olive oil. Keep

lid sing this until it is a dressing. Wright, the lobster. Smoke

the lobster. This is a bit fancy. Who has got that at home though?

Let's be realistic. How can we do it without that? A match. All I'm doing

this for is to like this. I keep looking at that thinking, where do I

get that from? The place where you get your bathroom tiles. Hardware

stores. And while you're there you can get some balsa wood for his

dishes! You need something film. The beauty of live television.

Alternatively we use tinfoil. I think they have stitched me up!

Tinfoil. Like that. And then get this little machine here. This is a

smoker. You liked this. Look what is coming at the other end. Where do

you get a smoker from? A shop. The Internet. You can get this from

cookware shops. You could use this. When you are on stage you can get a

runner on it and just do that! It does everything! Use it as an

ashtray for a day, bade! -- babe. The guys are doing the salad. It

very mild smoke lobster. We do not want to smoke at any more than that.

It comes off. Is really smoky. We won this up in here. -- we warmed

this up. Then, the dressing. Pick the inner parts of the frizzy. The

outside is quite bitter. Just the inner parts. I said earlier that

before you were a singer, you were a jack of all trades really. A

magician's Assistant, I hear. What was that like? Not as glamorous as

you would think! Did you ever get cut in half? Yes. Sitting in a box

with a rabbit is not good. You get cramps in places you never thought

imaginable! A little bit of dressing. They are all giggling over

there. A touch of salt, black pepper. Weren't you a life model as

well? Yes. It was posing nude for artists to paint you. The artists

really like flesh so they always make you look fatter than you are.

Then you go over and say, is that what I really looked like? And they

like, in my eyes. They need to get a smaller paintbrush. Apparently

somebody has painted me. I'm in the National portrait Gallery. I'm right

there with Van Gough. Danson -- Vincent van Gogh. I think I did it

for students. Makes the mango and the vanilla. Take some of these

radishes. It is a picture on a plate. A bit more of this. Salad as

well. We have got the warm lobster. This sits on here. Scott has just

basically taken this out of the shell. Have you tasted this? Is

fantastic. It is aniseed flavour. I cannot taste anything. Have a bigger

bit. Yes! You are good at acting as well. Then we are going to take a

little bit of this sauce. Can you get me some knives and forks please,

guys? Then you get some of this dressing. That sits on there. And

there you have your lobster salad. With everything you like. Just watch

out for the Shergold. It does not taste of much. Sauvignon blanc,

Majestic Wine is, ?7. That goes with it. What do you reckon? It tastes

creamy but it has not got any cream. No cream and no butter. The idea of

that is you keep whisking the dressing and it goes lovely and

light. It is quite unusual. It tastes like cream. When are you

appearing at the Royal Albert Hall? If anybody can get any tickets.

September. Look at my website. To be honest, I don't know if I am coming

or going. I know it is that month. If you sit outside for the whole

month, you will get to see it. I don't expect that would be any view.

The single is out, the album is out. It is all happening. Which single is

it? Trouble with my baby. And track four is only love can hurt this way.

Thank you to everybody. Cheers to Jane Parkinson for the wine list.

Remember the recipes are on our website. Best bites tomorrow morning

at 10:20am on BBC Two. We are back next week. I am going to get some

air conditioning for this studio.