0:00:04 > 0:00:06Good morning!
0:00:06 > 0:00:08Make yourselves comfy and get ready to savour 90
0:00:08 > 0:00:11minutes of fabulous food and brilliant chefs.
0:00:11 > 0:00:14I'm Michel Roux and this is Saturday Kitchen Live!
0:00:38 > 0:00:39Welcome to the show!
0:00:39 > 0:00:41Cooking with me today are the brilliant Olia Hercules
0:00:41 > 0:00:44and Tom Aikens, and in charge of wine our fantastic
0:00:44 > 0:00:45expert Susie Barrie.
0:00:45 > 0:00:49Good morning, everyone!
0:00:49 > 0:00:57Good morning.Good morning.Welcome back to the Christmas studio.It
0:00:57 > 0:01:08looks lovely.We made an effort.
0:01:08 > 0:01:10Olia, you're the Queen of Caucasus Eastern European
0:01:10 > 0:01:13cuisine, what have you got for us?
0:01:13 > 0:01:19I am making Shakh plov, which is an Azerbaijani pie encased in clarified
0:01:19 > 0:01:26butter.We had it in rehearsal and it was amazing, the best breakfast
0:01:26 > 0:01:27ever.
0:01:27 > 0:01:28Tom, great to see you.
0:01:28 > 0:01:30Your restaurants focus on British classics, comfort food
0:01:30 > 0:01:31and seasonal ingredients.
0:01:31 > 0:01:33What are you making today?
0:01:33 > 0:01:40I'm doing a very seasonal dish, roast John Dory with chestnuts and I
0:01:40 > 0:01:52am cooking confit.There is a test not been today.And under Wine, we
0:01:52 > 0:02:06are all about white wine.And we have got some classic foodie moments
0:02:06 > 0:02:11from the BBC archives.
0:02:11 > 0:02:14They are from Rick Stein, Nigel Slater, the Hairy Bikers
0:02:14 > 0:02:15and Nigella Lawson.
0:02:15 > 0:02:17Our special guest today is a multi-talented performer
0:02:17 > 0:02:18and writer, who starred in the ground-breaking
0:02:18 > 0:02:20sketch shows Goodness Gracious Me and The Kumars,
0:02:20 > 0:02:22and many dramas including Dr Who and Broadchurch,
0:02:22 > 0:02:24she's now in the hit musical Annie, please welcome
0:02:24 > 0:02:25the incredible Meera Syal!
0:02:25 > 0:02:32Good morning. How lovely to be here. It's great to have you on the show.
0:02:32 > 0:02:36I can't believe you are here today, because this afternoon you are
0:02:36 > 0:02:41straight off to the theatre.I am, it's aid to show day in the West
0:02:41 > 0:02:48End.Lots of copy today though.Lots of coffee, but I am going to eat
0:02:48 > 0:02:55well.I suppose it all depends on whether or not we go food heaven or
0:02:55 > 0:03:05hell. What is your heaven?I love spinach, pine nuts, any kind of
0:03:05 > 0:03:12seafood.I have managed to combine all three of those. And your food
0:03:12 > 0:03:18hell?Please, don't make me eat these. Snails. I have only ever have
0:03:18 > 0:03:23those once and I never want to put them in my mouth again. Please don't
0:03:23 > 0:03:31make me do that.I love snails.I thought you might.
0:03:31 > 0:03:33So if the viewers give you heaven, I'll make
0:03:33 > 0:03:35prawns and quails' eggs wrapped in spinach.
0:03:35 > 0:03:37I'll steam prawns and quails' eggs wrapped in spinach leaves,
0:03:37 > 0:03:40then make a warm salad of squash, shallots, lemon juice and saffron,
0:03:40 > 0:03:43and finish with some Treviso leaves, pine nuts and coriander.
0:03:43 > 0:03:46That is the lovely bitter leaf from Italy. And pine nuts, because you
0:03:46 > 0:03:50love pine nuts.
0:03:50 > 0:03:52But if Meera gets hell, I'll make artichokes Barigoule
0:03:52 > 0:03:58with snails and winkles.
0:03:58 > 0:04:09That is artichokes cooked in a particular fashion, and then snails
0:04:09 > 0:04:10from the sea and land.
0:04:10 > 0:04:12I'll sear artichokes, carrot, celeriac,
0:04:12 > 0:04:13garlic, and fennel seeds, add wine and
0:04:13 > 0:04:14vegetable stock, and simmer.
0:04:14 > 0:04:17I'll serve this in a bowl with snails and winkles and finish
0:04:17 > 0:04:19with orange julienne, basil and garlic shoots.
0:04:19 > 0:04:22But you'll have to wait until the end of the show to find
0:04:22 > 0:04:24out which one the viewers vote for!
0:04:24 > 0:04:26So everyone, just go to the Saturday Kitchen website
0:04:26 > 0:04:28before 11 this morning and get voting!
0:04:28 > 0:04:29We also want your questions.
0:04:29 > 0:04:32You can ask our experts anything, just dial 0330 123 14 10.
0:04:32 > 0:04:33Get dialling now!
0:04:33 > 0:04:35As always, you can also comment on what's cooking
0:04:35 > 0:04:36via social media.
0:04:36 > 0:04:37Right, let's get cooking!
0:04:37 > 0:04:42Olia, what are we making?
0:04:42 > 0:04:51We are up first. We have got a beautiful ray -- array of
0:04:51 > 0:04:56ingredients.I am making my dinner party dish of choice because the end
0:04:56 > 0:05:02result looks really impressive but you don't have to do too much. You
0:05:02 > 0:05:08are going to die so that for me and cook it off in a lot of clarified
0:05:08 > 0:05:12butter and some chopped chestnuts and then I am going to put these
0:05:12 > 0:05:16onions on to get them caramelised like this, so super dark. They take
0:05:16 > 0:05:26about ten minutes, 15 minutes. Really sweet.Yes, then I will
0:05:26 > 0:05:30combine that with raisins, barberries, some cumin, some amens,
0:05:30 > 0:05:39then it will go on top of this. This is Persian lavash.It is like a
0:05:39 > 0:05:48blanket.In Azerbaijan, they just dip it into clarified butter. Into a
0:05:48 > 0:05:54pot. I am only going to brush it today.If you haven't got this, you
0:05:54 > 0:06:00can use normal flatbreads?Yes, absolutely. Any thin flatbread works
0:06:00 > 0:06:05really well. You might need to lay it. This size is very useful. I will
0:06:05 > 0:06:10show you in a moment. There is saffron in this butter. Everything
0:06:10 > 0:06:14has quite a lot of clarified butter in it.What is this dish called
0:06:14 > 0:06:25again?Shakh plov. Shakh refers to a prince.She is referring to you,
0:06:25 > 0:06:31Michel.Why do you use clarified butter? We use that a lot in Indian
0:06:31 > 0:06:38cooking.In Azerbaijan, they use a lot of it. In the Caucasus, it is
0:06:38 > 0:06:44famished between Turkey and Iran and quite a lot of influences probably
0:06:44 > 0:06:47came from India and clarified butter is quite easy to keep. It doesn't go
0:06:47 > 0:06:51rancid. But I just love its flavour as well. I have got some sliced
0:06:51 > 0:06:58garlic.Is this in your new cookbook?Yes, in my new book,
0:06:58 > 0:07:03Caucasus. It is all based on the flavours of Georgia, Azerbaijan and
0:07:03 > 0:07:08Armenia. Being from the ex-Soviet Union, I am used to Georgian cuisine
0:07:08 > 0:07:12but going there, I have discovered so many things. They love their
0:07:12 > 0:07:19plums, their walnuts. And they make this incredible dish, a beetroot
0:07:19 > 0:07:22dish, where they basically boiled beetroot until they are really nice
0:07:22 > 0:07:25and soft and then they marinate them in a spicy plum sauce.How good does
0:07:25 > 0:07:34that sound? It sounds really good. In your book, it with chicken but
0:07:34 > 0:07:38Mira doesn't eat meat, so we are going vegetarian. -- The Mirror
0:07:38 > 0:07:50doesn't eat meat. It is just as good, so we are doing it with
0:07:50 > 0:07:55pumpkin which is also very Azerbaijani. If you want to do it
0:07:55 > 0:07:58vegetarian, you can do slow cooked lamb on their side to please the
0:07:58 > 0:08:02meat eaters. You do this one dish and it looks really impressive when
0:08:02 > 0:08:08you take it to the table. You serve it with fresh herbs. They love herds
0:08:08 > 0:08:13in the Caucasus. Here I have got mint, basil, dill and coriander.
0:08:13 > 0:08:18That is a common combination, all of those herbs together. So serve it
0:08:18 > 0:08:26with a salad of herbs or fermented pickles. Turnips, because, Chard.
0:08:26 > 0:08:32Did you make those yourself?I didn't, it was my friend. But you
0:08:32 > 0:08:41can buy them in farmers markets and places.What do you do to foment?
0:08:41 > 0:08:47You drop your vegetables into a weak brine and you wait for them to go
0:08:47 > 0:08:53funky. People are scared but it is really quite easy.Follow some basic
0:08:53 > 0:08:58rules of hygiene and cleanliness and...Exactly. You have to look
0:08:58 > 0:09:02after it but you don't practically have to do too much. I have cut my
0:09:02 > 0:09:07lavash like you can see.The batter is yellow because you have got your
0:09:07 > 0:09:16saffron in there? -- the clarified butter is yellow. Because that is
0:09:16 > 0:09:22not the normal colour.No, it is yellow but not that yellow. Now,
0:09:22 > 0:09:29this is like a bit of origami going on here. OK, we put it in like that.
0:09:29 > 0:09:33Is this a dish for a special occasion? It looks like a special
0:09:33 > 0:09:40occasion dish to me.It is, absolutely. At a dinner party, it is
0:09:40 > 0:09:43the easiest thing, because you can do a lot of these things in advance
0:09:43 > 0:09:46and all you are doing is just assembling it, putting it into the
0:09:46 > 0:09:55oven for about 50 minutes and you are done.With barberries, are they
0:09:55 > 0:10:01easy to get? What is the specific flavour of them?They are very sour.
0:10:01 > 0:10:06They have got a really lovely zing, so imagine all of this but arenas,
0:10:06 > 0:10:10it is cut through by the loony flavour of the barberries. We are
0:10:10 > 0:10:18packing all of these amazing vegetables at the bottom.They are
0:10:18 > 0:10:24very tart but in a nice way. Like a sour cherry but even better.I put
0:10:24 > 0:10:30them in my porridge in the morning. With the rise, be very gentle. Don't
0:10:30 > 0:10:37pack it in and it will steam beautifully inside the lavash. This
0:10:37 > 0:10:42is as Matty that I boiled for five minutes, take it out, drain it
0:10:42 > 0:10:48really well, a little bit more clarified butter on top, why not. I
0:10:48 > 0:10:53am not going to apologise. It is buying to use butter. It is
0:10:53 > 0:11:02delicious.Well, you are with a Frenchman.Exactly.Tell us more
0:11:02 > 0:11:12about your background.I used to be a junior reporter and in 2008 when
0:11:12 > 0:11:17the crisis hit, I thought, I want to do something I really love, which is
0:11:17 > 0:11:23cooking. So I trained to be a chef. I worked for telling the and
0:11:23 > 0:11:30eventually, I rate my first cookbook. -- I wrote my first
0:11:30 > 0:11:37cookbook. I named it after something from the Addams family. They do a
0:11:37 > 0:11:43special dance and it was the first positive depiction of Eastern
0:11:43 > 0:11:50European families I ever saw in a film, so I thought it was hilarious.
0:11:50 > 0:11:55I always remember lurch.That would be a rubbish name for a cookbook
0:11:55 > 0:11:58though.
0:11:58 > 0:12:01Don't forget if you want to ask us a question this morning, just call:
0:12:01 > 0:12:020330 123 14 10.
0:12:02 > 0:12:09That's 0330 123 14 10.
0:12:09 > 0:12:14Calls are charged at your standard network rate.OK, now the moment of
0:12:14 > 0:12:25truth.That's gorgeous.It is beautiful. It looks like a pipe.It
0:12:25 > 0:12:32does, and it's got all those amazing flavours inside. I put the herbs and
0:12:32 > 0:12:37pickles around.Is this the kind of thing he would serve at Christmas?
0:12:37 > 0:12:48No, but why not?I might be, I'll tell you. What next for you?I am
0:12:48 > 0:12:52writing my third cookbook and I am going back to the Ukraine for it,
0:12:52 > 0:12:55actually, because it's a huge country and there's plenty more to
0:12:55 > 0:13:02explore.How do you finish this dish?It needs just a little slick
0:13:02 > 0:13:07of oil, any nutty oil goes well with fermented vegetables, then we are
0:13:07 > 0:13:12going to cut into it and all of the rice and the dried fruit and nuts
0:13:12 > 0:13:17are going to spill out and dazzle our guests.Well, I tell you, we
0:13:17 > 0:13:23will be dazzled. So what is it called?This is called Shakh plov
0:13:23 > 0:13:26and it's from Azerbaijan and it's absolutely delicious, your perfect
0:13:26 > 0:13:38dinner party dish.Fantastic. Can you grab a knife?That was amazingly
0:13:38 > 0:13:42impressive how that turned out, wasn't it? Was that just from
0:13:42 > 0:13:50bartering the pan, Olia?Yes, exactly.So the rice is partly
0:13:50 > 0:13:58cooked when you put it in?Yes, and then its themes.You could do this
0:13:58 > 0:14:07with leftovers, if you had leftover biryani or something.Exactly. And
0:14:07 > 0:14:13leftovers to put at the bottom of it, as well.It smells amazing,
0:14:13 > 0:14:21doesn't it?Is there a strict rule in terms of the ingredients you use
0:14:21 > 0:14:27or can you kind of use what you like?I am not strict with my
0:14:27 > 0:14:34recipes at all. I think we all make them our own, don't we?I have got a
0:14:34 > 0:14:41wine from write-down in the south of France, Olia, from Morrisons, £8. It
0:14:41 > 0:14:56is made from the Clairette grape variety and produces lovely, fresh,
0:14:56 > 0:15:01dry white wines. This happens to have quite a floral aroma and lovely
0:15:01 > 0:15:04soft yellow fruit flavours and I think with a dish like this when you
0:15:04 > 0:15:08have got in there that lovely saffron butter and the pumpkin,
0:15:08 > 0:15:13those yellow fruit flavours work really, really nicely.I can already
0:15:13 > 0:15:23tell it's going to be so good.The Mirror, good?So good. And it's
0:15:23 > 0:15:29light, despite all the batter.The sharpness of the barberry comes
0:15:29 > 0:15:38through as well.Try some of the because as well.And if you are
0:15:38 > 0:15:42looking for a vegetarian centipedes, it is perfect.That is a problem
0:15:42 > 0:15:51with vegetarian centrepieces.Did you double layer B flat bread if you
0:15:51 > 0:15:56really like the flat bread? Absolutely.That means even more
0:15:56 > 0:16:03butter. Olia, that was fabulous and I think the crew are going to jump
0:16:03 > 0:16:12into this.I Am Cooking Pan-fried John Dory With A Little Bit Of
0:16:12 > 0:16:19Butter,, doing that with some turnips, caramelised with butter,
0:16:19 > 0:16:23and chestnut sauce, it is going to have a fresh feel, little baby
0:16:23 > 0:16:30turnip, and some turnip oil. Very simple.If you want to ask a
0:16:30 > 0:16:40question this morning, just call. The lines close at 11am, you haven't
0:16:40 > 0:16:43got long, so get dialling! Or you can tweet a question.
0:16:43 > 0:16:48And don't forget to vote for Meera's food heaven or hell on our website.
0:16:48 > 0:16:50Heaven, please!
0:16:50 > 0:16:53Now it's time to join Rick Stein on one of his Long Weekends.
0:16:53 > 0:16:55This week, he takes a culinary step back in time
0:16:55 > 0:16:57at Berlin's oldest restaurant.
0:17:02 > 0:17:05I'm really interested in the last war.
0:17:05 > 0:17:07Well, lots of people my age are, because it was
0:17:07 > 0:17:09a living history for us.
0:17:09 > 0:17:13The bombsites were all over the place.
0:17:13 > 0:17:16So I met with a military historian here, Nick Jackson,
0:17:16 > 0:17:21who takes people on tours around the great battle sites of Berlin.
0:17:21 > 0:17:24And most of the people want to be taken to a muddy,
0:17:24 > 0:17:30half-empty car park.
0:17:30 > 0:17:32Not much to look at, but we're standing in what is
0:17:32 > 0:17:37the political heart of Nazi Berlin.
0:17:37 > 0:17:40Below here was where Hitler's bunker was built.
0:17:40 > 0:17:43So he spent the last four months of his life here,
0:17:43 > 0:17:45and this would be the final scenes of World War II
0:17:45 > 0:17:51and the last scenes of Hitler's life would play out here.
0:17:51 > 0:17:53If you dug it up now, some fragments still remain,
0:17:53 > 0:17:56but it's been left, and I think perhaps rightly so, as just
0:17:56 > 0:17:57this bare car park area.
0:17:57 > 0:17:59Just a patch of mud.
0:17:59 > 0:18:00Yeah.
0:18:00 > 0:18:01Well, I quite fancy some lunch.
0:18:01 > 0:18:02Me too.
0:18:02 > 0:18:03Do you fancy going for some...?
0:18:03 > 0:18:05I know just the place.
0:18:05 > 0:18:06You do?
0:18:06 > 0:18:07Where?
0:18:07 > 0:18:08Whereabouts?
0:18:08 > 0:18:09Well, it's actually Berlin's oldest restaurant,
0:18:09 > 0:18:10with traditional Berlin fare.
0:18:10 > 0:18:11Like? Eisbein.
0:18:11 > 0:18:12That's the pig...
0:18:12 > 0:18:14The huge steamed pork knuckle.
0:18:14 > 0:18:15I think you might like that.
0:18:15 > 0:18:17Yeah, I like the sound of that.
0:18:17 > 0:18:19Stuffed cabbage, veal meatballs with a caper sauce.
0:18:19 > 0:18:21I'm liking that.
0:18:21 > 0:18:22Konigsberger Klopse.
0:18:22 > 0:18:32The real, proper, hearty Berlin food.
0:18:32 > 0:18:33Oh, this looks very nice. Wow.
0:18:33 > 0:18:34Berlin's oldest restaurant.
0:18:34 > 0:18:36Certainly looks it.
0:18:36 > 0:18:41It's called Zur Letzten Instanz.
0:18:41 > 0:18:43This is a bit daunting, Nick.
0:18:43 > 0:18:44Where do I...?
0:18:44 > 0:18:50It's certainly hearty portions.
0:18:50 > 0:18:53I think perhaps the best would be first to remove its outer casing.
0:18:53 > 0:18:54Oh, OK.
0:18:54 > 0:18:57So is that normal, not to eat the outer casing, or...?
0:18:57 > 0:18:58I think so, yeah.
0:18:58 > 0:18:59One would leave the blubber.
0:18:59 > 0:19:00I quite like a bit of blubber.
0:19:00 > 0:19:03But it's one of the reasons why, of course, it's worth
0:19:03 > 0:19:04coming to this restaurant.
0:19:04 > 0:19:07I mean, traditional Berlin food is very hard to find,
0:19:07 > 0:19:09and it doesn't get much more traditional than eisbein.
0:19:09 > 0:19:11I mean, this is actually delicious.
0:19:11 > 0:19:13Quite a lot of it is bone, I think.
0:19:13 > 0:19:17You've only got two or three pounds of pork to deal with.
0:19:17 > 0:19:19And what have you got there?
0:19:19 > 0:19:23I've got a stuffed cabbage served with meat and caraway,
0:19:23 > 0:19:25with mashed potatoes.
0:19:25 > 0:19:28Think of Berlin food, its function would be to fill you up.
0:19:28 > 0:19:29Yeah.
0:19:29 > 0:19:30With what is essentially cheap materials.
0:19:30 > 0:19:31Yeah.
0:19:31 > 0:19:35And to keep you sort of behind the plough for 14 hours a day,
0:19:35 > 0:19:38or to help you survive a siege.
0:19:38 > 0:19:40I like food being connected to sort of where you are, really,
0:19:40 > 0:19:50rather than ethereal chef stuff.
0:19:52 > 0:19:55But I must say, this is a lot to get through.
0:19:55 > 0:19:56I may not finish it.
0:19:56 > 0:19:58You're not getting down until you've finished.
0:19:58 > 0:19:59Fair enough!
0:19:59 > 0:20:00That was the oldest restaurant in Berlin!
0:20:00 > 0:20:02Napoleon was supposed to have eaten there,
0:20:02 > 0:20:04and Goethe - maybe not at the same time.
0:20:04 > 0:20:07Lovely, classic German food, but the thing I like most
0:20:07 > 0:20:08of all was their apple cake.
0:20:08 > 0:20:11Loads of apple on the top of it and finished with demerara
0:20:11 > 0:20:14sugar and cinnamon.
0:20:14 > 0:20:16So, first of all, taking out the core of these apples
0:20:16 > 0:20:19with my apple corer.
0:20:19 > 0:20:21Where was life before an apple corer?
0:20:21 > 0:20:23I don't know.
0:20:23 > 0:20:24There we go.
0:20:24 > 0:20:28And now just slicing those apples up as thinly as I can.
0:20:28 > 0:20:31Now that's the first job, but I'm not going to need those immediately,
0:20:31 > 0:20:34so I'm just putting those into a little bowl and squeeze some
0:20:34 > 0:20:37lemon juice over them to stop them going brown.
0:20:37 > 0:20:41Turn them over a bit.
0:20:42 > 0:20:43That's fine.
0:20:43 > 0:20:46And now to make my cake batter.
0:20:46 > 0:20:50First of all, some unrefined caster sugar
0:20:50 > 0:20:54- a nice colour, I think - and some softened butter.
0:20:54 > 0:20:57There we go.
0:20:57 > 0:21:02A whisk happening.
0:21:04 > 0:21:07So now I'm going to add my eggs, one at a time.
0:21:07 > 0:21:13That's just simply so the batter doesn't split.
0:21:25 > 0:21:27OK, that's nice and light and airy.
0:21:27 > 0:21:29And now I'm going to knock my flour in -
0:21:29 > 0:21:32this is though a sieve.
0:21:32 > 0:21:34The reason for doing this is not really to get
0:21:34 > 0:21:37the lumps out of the flour - the flour doesn't really
0:21:37 > 0:21:39have lumps any more.
0:21:39 > 0:21:42Baking powder as well, to assist in the raising process.
0:21:42 > 0:21:45So when I say knock in, it's just to get as much air
0:21:45 > 0:21:49as possible into the mix to make the batter nice and light.
0:21:49 > 0:21:52So there we go.
0:21:52 > 0:21:53Now a big metal spoon.
0:21:53 > 0:21:56I just like to use this for folding flour in.
0:21:56 > 0:21:58I'm using the biggest possible spoon here,
0:21:58 > 0:22:02just to avoid losing any air if I can.
0:22:02 > 0:22:04It's just getting a little bit tight there,
0:22:04 > 0:22:06so I'm just going to add a tiny bit of milk,
0:22:06 > 0:22:11just to loosen up the batter a little bit.
0:22:14 > 0:22:17I love this cake tin - it's one of my oldest cake tins.
0:22:17 > 0:22:20It cost a lot of money, but it's really nice and thick -
0:22:20 > 0:22:22that matters to me.
0:22:22 > 0:22:24A good feel to it.
0:22:24 > 0:22:26So just smooth that over, like that.
0:22:26 > 0:22:29There we go.
0:22:29 > 0:22:31Probably won't make the British Bake Off,
0:22:31 > 0:22:35but I do like making cakes.
0:22:35 > 0:22:38Now put my apple in a neat little round.
0:22:38 > 0:22:42Fan them out round there, like that.
0:22:42 > 0:22:50I've got my oven on at 170 degrees centigrade, gas mark four.
0:22:50 > 0:22:53And finally, I'm just going to mix this demerara sugar
0:22:53 > 0:22:55with some ground cinnamon and scatter that over the top,
0:22:55 > 0:22:57and that's going to go in there for about...
0:22:57 > 0:23:00Oh, there's one in there already - how funny!
0:23:00 > 0:23:06How silly of me.
0:23:12 > 0:23:14Well, I've often said it's very bad manners
0:23:14 > 0:23:17for TV chefs to taste their own food and comment about it.
0:23:17 > 0:23:23But that's delicious.
0:23:28 > 0:23:30Rick baking a beautiful apple cake there.
0:23:30 > 0:23:34So I'm going to show you something a bit different and use apple
0:23:34 > 0:23:36and spices in a lovely fish dish -
0:23:36 > 0:23:44pollock with soured cabbage, apple and spice.
0:23:44 > 0:23:48So you like your fish?I do.So we have got a lovely piece of pollock,
0:23:48 > 0:23:53which I will dust in some curry powder, season and could in butter,
0:23:53 > 0:23:59and I will make some soured cabbage, not fermented, but I will go it in
0:23:59 > 0:24:01cider vinegar, spice, juniper berries, caraway seeds and finish
0:24:01 > 0:24:05with fresh apple.
0:24:07 > 0:24:14Cider vinegar is the real thing. Many ailments.Tell me more.We
0:24:14 > 0:24:18actors doing long runs, there is a magical concoction that we all boil
0:24:18 > 0:24:24up, a fantastic brew to keep off infections, cider vinegar, lemon
0:24:24 > 0:24:29juice, turmeric, ginger, garlic, a little bit of Cheyenne pepper, and
0:24:29 > 0:24:35you boil that up and keep chugging it, and it is amazing. -- cayenne.
0:24:35 > 0:24:41Do you take it like a shot?Well, you can boil it and toilet and by
0:24:41 > 0:24:52that, add some manuka honey at the end.You can keep it as a bat to
0:24:52 > 0:24:58drink through the day, I don't know why it works. Does it look after
0:24:58 > 0:25:03your throat?It works off infections, turmeric is incredible.
0:25:03 > 0:25:08Does it work for a hangover?I think it works for everything! But I know
0:25:08 > 0:25:13a load of actors, you know, you just have to keep going, eight shows a
0:25:13 > 0:25:19week, it just manages to keep all the horrible germs at bay.I can
0:25:19 > 0:25:27understand why!So you are very busy at the moment.Yes, I am.And
0:25:27 > 0:25:34drinking turmeric tea.Yes, I am playing Miss Hannigan in Annie.Miss
0:25:34 > 0:25:41Hannigan! Enjoying it?I am loving it, loving it. I mean, Annie is one
0:25:41 > 0:25:44of the great classic musicals, a lot of people know it from their
0:25:44 > 0:25:52childhood, and she is the villain of the piece, she runs the orphanage
0:25:52 > 0:25:57where Annie lives, and she is basically a drunk who hates
0:25:57 > 0:26:00children, and so she has got the worst job in the world. And it is
0:26:00 > 0:26:06all set in the 1930s, the depression in New York, and everybody is on the
0:26:06 > 0:26:10skids, grasping to make money, and she's basically using the orphanage
0:26:10 > 0:26:16as a sweatshop. So she is drunk, bitter, childless, couple of great
0:26:16 > 0:26:21songs, and it is just so much fun, I can't tell you.Who have you taken
0:26:21 > 0:26:26over from? You have big shoes to fill, I think.Yes, literally! Craig
0:26:26 > 0:26:30Revel Horwood played Miss Hannigan before me, and then before that the
0:26:30 > 0:26:34lovely Miranda, so I am number three, and I go through until
0:26:34 > 0:26:38mid-February. And every single Miss Hannigan has been really different,
0:26:38 > 0:26:45it is one of those roles you can really make your own.And all the
0:26:45 > 0:26:49children, how many cast of children? There are three different castes,
0:26:49 > 0:26:55Annie and the orphans, and the kids can only work certain hours, so we
0:26:55 > 0:27:01have three lots.And they have taken to you? Or you have taken to them?
0:27:01 > 0:27:06They are unbelievable girls, and they know the entire show and all
0:27:06 > 0:27:10the dance routines, so if I ever forget a line, they know it, they
0:27:10 > 0:27:17are there! And of course we have Amber the dog, a live dog, she is
0:27:17 > 0:27:22one of the longest serving company members, and she's the most adorable
0:27:22 > 0:27:25thing, she genuinely stands in the wings with a tail-wagging ready for
0:27:25 > 0:27:37her cue, loving it.Is she protective of the children?I had to
0:27:37 > 0:27:42meet Amber, Linda who looks after her, she said, you must come and
0:27:42 > 0:27:46meet Amber that when she sees Miss Hannigan being horrible to the
0:27:46 > 0:27:51girls, she might have a bark at you. Luckily, she likes me, I am all
0:27:51 > 0:27:59right.A little bit of butter in there, Michel(!)Just a little bit,
0:27:59 > 0:28:08yes!Clarified butter?Unsalted butter, the cider vinegar, salt,
0:28:08 > 0:28:23juniper berry, classic labouring force -- classic labouring for
0:28:23 > 0:28:28sauerkraut. Lots of butter, started it in oil, that way it does not
0:28:28 > 0:28:32burn, it goes lovely and frothy, and a clove of garlic will infuse the
0:28:32 > 0:28:41butter and make it even more flavoursome. Then we basted, lots of
0:28:41 > 0:28:47frothy golden butter on there, and it smells gorgeous.It doesn't take
0:28:47 > 0:28:54long to cook fish. Literally about ten minutes?It will take less than
0:28:54 > 0:28:59ten minutes, yeah, the cabbage needs to boil for about 45 minutes, and
0:28:59 > 0:29:03then you can put it in the fridge and keep it for a week in the
0:29:03 > 0:29:08fridge, no problem at all. It is like a faster version of sauerkraut.
0:29:08 > 0:29:16There we go.Meera, is a musical new for you?I have never done a West
0:29:16 > 0:29:20End musical, I have done a Fringe musical, but never the whole eight
0:29:20 > 0:29:28shows a week. Is it quite scary? Yeah, it was.The first moment, it
0:29:28 > 0:29:35is a big theatre?It is, and an iconic part, and I had to learn to
0:29:35 > 0:29:40dance, I have got two, and I am not really a dancer.But you had sung
0:29:40 > 0:29:45before?Yes, I am not frightened about singing, I love that, but the
0:29:45 > 0:29:49dancing... But I think it is good to do things that stretch you, that is
0:29:49 > 0:29:57how you keep curious, I think.And Miss Hannigan is sort of in charge,
0:29:57 > 0:30:01so if it goes wrong, you can say, I am drunk!I am drunk, sue me!That
0:30:01 > 0:30:13old excuse!But yeah, it has been thrilling.Any similarity with the
0:30:13 > 0:30:17character in the Kumars?
0:30:17 > 0:30:26Maybe other than the fact that she's an outspoken older women who doesn't
0:30:26 > 0:30:31take any nonsense, I could see that, but other than that, no.Did you
0:30:31 > 0:30:37enjoy playing that character?It was a gift of a part. The whole show was
0:30:37 > 0:30:42so much fun. We had some amazing people on and the thrill of the show
0:30:42 > 0:30:45for me was so much of it was improvised because we genuinely
0:30:45 > 0:30:52never met the guests before they came on.Literally, walk-in.That
0:30:52 > 0:30:56moment when they walked into the set of our home was the first time they
0:30:56 > 0:31:10met us.What kind of stars were your guests?
0:31:10 > 0:31:18He was delightful. Chevy Chase we had done, and other genius. Donny
0:31:18 > 0:31:27Osmond, Richard E Grant. It's a big moment when you meet someone you use
0:31:27 > 0:31:32to have pinned on your wall. Especially when you are dressed as
0:31:32 > 0:31:36an 80-year-old.But yes, it was great fun. You are multitalented.
0:31:36 > 0:31:43You are an author as well.Yes, my third book came out about a year and
0:31:43 > 0:31:49a half ago, about surrogacy. I have written a couple of movies as well.
0:31:49 > 0:31:53I started writing really because I wanted a bit more control over my
0:31:53 > 0:31:57career and I think the problem with being an actor is that you are
0:31:57 > 0:32:00beholden to somebody wanting you.
0:32:00 > 0:32:03being an actor is that you are beholden to somebody wanting you.
0:32:03 > 0:32:07You are the person at the end of the phone, whereas when you are
0:32:07 > 0:32:14different like I am, knowing I needed parts, I thought if I want to
0:32:14 > 0:32:19have a career, I need to start creating the parts, change the
0:32:19 > 0:32:26narrative, make people see me and women of colour differently.Are the
0:32:26 > 0:32:33books based on your experiences?My first book was all about my
0:32:33 > 0:32:40childhood growing up in at Black Country mining village.And your
0:32:40 > 0:32:44first book is on the curriculum now? You must be so proud of that.So
0:32:44 > 0:32:49proud. The reason I rate it was because I didn't want our history to
0:32:49 > 0:32:55be forgotten and it's a very humbling moment when you see a study
0:32:55 > 0:33:01guide for GCSE on your book. The first wave of immigrants coming to
0:33:01 > 0:33:06Britain and that is who we were and I thought our stories might be
0:33:06 > 0:33:10forgotten, so for me, to know my life and my parents lives and
0:33:10 > 0:33:16sacrifices are not forgotten in the curriculum is very moving, actually.
0:33:16 > 0:33:25Right, there is some food.You multitask. You can talk and cook.
0:33:25 > 0:33:33It's not just women who can multitask.Salad cabbage, lots of
0:33:33 > 0:33:37butter that has been infused in the garlic and curry powder and some
0:33:37 > 0:33:40fresh green apple on top of the pollock there which just cleans the
0:33:40 > 0:33:50palate.What a lovely idea.And very simple. Lovely and white and flaky.
0:33:50 > 0:34:00I have some of everything. All we need is a glass of wine.We do.
0:34:00 > 0:34:07Yummy?It's amazing. I love the tartness of the apple. I never would
0:34:07 > 0:34:09have thought of putting together.
0:34:09 > 0:34:13So what will I be making for Meera at the end of the show?
0:34:13 > 0:34:15Will it be her food heaven - prawns and quails'
0:34:15 > 0:34:16eggs with spinach?
0:34:16 > 0:34:19I'll steam prawns and quails' eggs wrapped in spinach leaves,
0:34:19 > 0:34:21then make a warm salad of squash, shallots, lemon juice and saffron,
0:34:21 > 0:34:24and finish with some Treviso leaves, pine nuts and coriander.
0:34:24 > 0:34:26But if Meera gets hell, I'm making artichokes
0:34:26 > 0:34:31Barigoule with snails and winkles.
0:34:31 > 0:34:33I'll sear artichokes, carrot, celeriac,
0:34:33 > 0:34:35garlic, and fennel seeds, add wine and
0:34:35 > 0:34:38vegetable stock, and simmer.
0:34:38 > 0:34:41I'll serve this in a bowl with snails and winkles and finish
0:34:41 > 0:34:45with orange julienne, basil and garlic shoots.
0:34:45 > 0:34:47Don't forget, what she gets is DOWN TO YOU!
0:34:47 > 0:34:49You've only got around 25 minutes left to vote
0:34:49 > 0:34:52for Meera's heaven or hell.
0:34:52 > 0:34:54It could go either way so go to the Saturday Kitchen website
0:34:54 > 0:34:57and have your say now!
0:34:57 > 0:35:00We'll find out the result at the end of the show.
0:35:00 > 0:35:02Christmas is only a couple of weeks away but don't panic!
0:35:02 > 0:35:05Because Nigel Slater is here with some fantastic festive
0:35:05 > 0:35:07ideas for that all-important Christmas lunch.
0:35:07 > 0:35:16Take a look...
0:35:44 > 0:35:48To really herald the start of the celebrations, there is one more
0:35:48 > 0:35:57festive flourish that I have got to go to sea. Isn't she beautiful?
0:36:29 > 0:36:35So, the big day has arrived and so have the guests. This is the time to
0:36:35 > 0:36:39cook up a feast and make the most of that special time together. And when
0:36:39 > 0:36:44it comes to the raised itself, I am a traditionalist and I like to cook
0:36:44 > 0:36:52something easy that doesn't mean Turkey. In fact, there is no more
0:36:52 > 0:36:56time-honoured centrepiece to the table than a goose. The biggest
0:36:56 > 0:37:01decision for me at Christmas is what bird is going to be in my oven, will
0:37:01 > 0:37:06it be a turkey or a goose? I always go for a goose. I love the dark meat
0:37:06 > 0:37:10and all be fat and it's the fact that I really, really value. Some of
0:37:10 > 0:37:19it is in the skin. Some of it is tucked inside the body cavity.
0:37:19 > 0:37:22There's no point introducing butter or oil when you've got all this
0:37:22 > 0:37:28delicious stuff to start with. I'm using it to start the stuffing. As
0:37:28 > 0:37:36all that fat melts, it will add bags of flavour to my onions. Now, the
0:37:36 > 0:37:41heart and soul of my stuffing will buy my sausage meat. I'd pick the
0:37:41 > 0:37:50butcher's best breakfast sausages and I just peel them and you end up
0:37:50 > 0:37:56with a really good stuffing. When you are cooking with ease, a bit of
0:37:56 > 0:38:02citrus is always welcome. This is very rich food. You want something
0:38:02 > 0:38:06bright and clean in there. By now, my onions are just starting to
0:38:06 > 0:38:14become tender.
0:38:14 > 0:38:17And I don't want a stuffing that's too smooth, I want it
0:38:17 > 0:38:19to have a lumpy interesting texture, so I'm going to add
0:38:19 > 0:38:20some chickpeas to this.
0:38:20 > 0:38:22So crush them down a bit...
0:38:22 > 0:38:24..And then they go in with your sausage and lemon.
0:38:24 > 0:38:26Plenty of seasoning and some fresh mint will make
0:38:26 > 0:38:33the stuffing smell wonderful.
0:38:33 > 0:38:36Now some of this is going to end up as little balls around the goose
0:38:36 > 0:38:40and the rest of it is going to go right inside the cavity.
0:38:40 > 0:38:4331m So that as the goose roasts, some of the fat runs down
0:38:43 > 0:38:45into the stuffing and just makes it gloriously, gloriously delicious.
0:38:45 > 0:38:47And do it by hand, just pack it in.
0:38:47 > 0:38:51Save some of the mixture and make use of the lemon halves to keep
0:38:51 > 0:38:56it all in one place.
0:38:56 > 0:38:59Now there's no need to put any oil, any butter, anything on the bird.
0:38:59 > 0:39:00It's all there.
0:39:00 > 0:39:02You do need to season it.
0:39:02 > 0:39:05A bird this size is going to take a good two and a half,
0:39:05 > 0:39:10three hours to cook.
0:39:10 > 0:39:13Now I want some of the stuffing to be soft inside the bird,
0:39:13 > 0:39:16but I also want these little balls which will crisp up.
0:39:16 > 0:39:20And then for the potatoes.
0:39:20 > 0:39:23It's got to be roast potatoes.
0:39:23 > 0:39:26They're the best part of it, and particularly with a goose,
0:39:26 > 0:39:28because they just soak up all that wonderful fat.
0:39:37 > 0:39:41So about halfway through cooking, time to put
0:39:41 > 0:39:45the stuffing in and the potatoes in.
0:39:45 > 0:39:52What's in the pan is the goose fat of legend.
0:39:52 > 0:39:55This is the stuff that makes your roast potatoes the best ever.
0:39:55 > 0:39:57And this'll need probably another hour, hour and a half.
0:39:57 > 0:39:59There are few meals as highly anticipated
0:39:59 > 0:40:02as the Christmas Day roast.
0:40:02 > 0:40:10Those rich aromas will tantalise everyone as the bird slowly cooks.
0:40:26 > 0:40:31There is the glorious goose, all the roast potatoes,
0:40:31 > 0:40:35almost translucent with fat and all that flavour.
0:40:35 > 0:40:40Stuffing balls, ready to go.
0:40:40 > 0:40:44You know I love cooking, but I also like taking food to the table.
0:40:44 > 0:40:47And to walk in with something like this -
0:40:47 > 0:40:54glistening and roasted - it is the most wonderful gift.
0:40:54 > 0:40:59If you usually worry the turkey will be too dry,
0:40:59 > 0:41:01or that any other cut just won't feel Christmassy enough,
0:41:01 > 0:41:03then this year give the goose a go.
0:41:03 > 0:41:05Once you've tried this glorious Christmas roast,
0:41:05 > 0:41:09the family will always remember it and you'll never look back.
0:41:13 > 0:41:16Thanks, Nigel, a gorgeous goose there!
0:41:16 > 0:41:18Right, still to come.
0:41:18 > 0:41:22Nigella Lawson makes an indulgent Italian Christmas pudding cake.
0:41:22 > 0:41:25She layers pannetone and orange liquer with a delicious
0:41:25 > 0:41:27cream of mascarpone, marsala, marrons glace,
0:41:27 > 0:41:33pistachios and chocolate chips, before chilling and serving.
0:41:33 > 0:41:35Absolutely delicious!
0:41:35 > 0:41:38It's almost omelette challenge time!
0:41:38 > 0:41:42This week's puns are in honour of Meera's new role
0:41:42 > 0:41:44in Annie, we've taken a trip to the musicals.
0:41:44 > 0:41:48Chefs, in this challenge Anything Goes,
0:41:48 > 0:41:51but we don't want pans full of Grease!
0:41:51 > 0:41:54I Dreamed A Dream of Food Glorious Food
0:41:54 > 0:42:00So don't turn this into a Little Shop Of Horrors.
0:42:00 > 0:42:03Will the Winner Take It All, or will the chefs be
0:42:03 > 0:42:13Les Miserables?
0:42:13 > 0:42:16We should have got Meera to write this, honestly!
0:42:16 > 0:42:18We should have got Meera to write this, honestly!
0:42:18 > 0:42:20Will Meera get her food heaven, prawns and quails' eggs
0:42:20 > 0:42:21wrapped in spinach?
0:42:21 > 0:42:23Or her food hell, artichokes Barigoule with snails and
0:42:23 > 0:42:24winkles?
0:42:24 > 0:42:28There's still a chance for you to vote on the website and we'll find
0:42:28 > 0:42:29out the results later on!
0:42:29 > 0:42:30Right, on with the cooking.
0:42:30 > 0:42:31Tom, what are we making?
0:42:31 > 0:42:37Yes, I am here. Let's get cracking. The turnips are for you. We are
0:42:37 > 0:42:41doing John Dory with a chestnut sauce. You are going to greatly
0:42:41 > 0:42:47turnips and caramelised in butter. I am making a turnip milk, which is
0:42:47 > 0:42:50basically milk, sliced turnip, turnip juice.
0:42:50 > 0:42:54basically milk, sliced turnip, turnip juice. Cold-pressed, of
0:42:54 > 0:43:05course.It sounded healthy until the cream and butter hit it.And a bit
0:43:05 > 0:43:10of horseradish to give it a kick. We are going to simmer that. Then we
0:43:10 > 0:43:16could get down and blend it. I am also going to make a chestnut sauce.
0:43:16 > 0:43:25So to sources on ago -- on the go. Tell me what you are doing. Opening
0:43:25 > 0:43:30restaurants all over Britain and the world.Yes, a little bit. With Tom
0:43:30 > 0:43:36's kitchen, we have got something in London.Celebrating 11 years. Time
0:43:36 > 0:43:41flies when you are having fun and we have had fun. We are just about to
0:43:41 > 0:43:45do a refurbishment of the original one in Chelsea, because we have been
0:43:45 > 0:43:53there for 11 years. So we are closing in February to do a mass
0:43:53 > 0:43:56refurbishment, doing the kitchen, the restaurant, bar, everything. We
0:43:56 > 0:44:02are changing the whole thing. There is a power mad for you. A bit of
0:44:02 > 0:44:09butter. Carry on the theme, as they say. I am going to chop the
0:44:09 > 0:44:13chestnuts and sweat that all of together. If you want to slice the
0:44:13 > 0:44:18baby turnips or a turnip salad, really thin.And your restaurant in
0:44:18 > 0:44:24Birmingham are celebrating a year? Yes, we have been there a year and
0:44:24 > 0:44:31we love it there. We are in the mailbox by Harvey Nichols. There are
0:44:31 > 0:44:37some great restaurants in Birmingham.I know it well.Some
0:44:37 > 0:44:41great curry houses as well.The feed seen in Birmingham is very vibrant
0:44:41 > 0:44:52now. -- the food scene.Yes, it has been a year already. We opened at
0:44:52 > 0:44:58Christmas time, not the best time. So celebrating one year there. And
0:44:58 > 0:45:03you have got one in Hong Kong, one of my favourite foodie cities. Have
0:45:03 > 0:45:10you been to Hong Kong?No, I would love to.We will catch up like this
0:45:10 > 0:45:19afternoon.I have been to Birmingham Leyds!I love Hong Kong. Interesting
0:45:19 > 0:45:25food once you are out there?I love to experience new things. As chefs,
0:45:25 > 0:45:31you know what we are like. We like to eat anything that goes.Anything
0:45:31 > 0:45:39unexpected?I had one story, an interesting thing that I tried. We
0:45:39 > 0:45:44are putting in the Madeira here. A little bit of vinegar. We are going
0:45:44 > 0:45:49to reduce that down. Then I am going to get the fish on.Get that
0:45:49 > 0:45:55cooking. So you have filleted and skinned it?Yes, filleted and
0:45:55 > 0:46:00skinned. I am also going to get these turnip discs that we have got
0:46:00 > 0:46:05here, get them in a bit of water and, you have guessed it, butter.
0:46:05 > 0:46:09OK, so when I was in Hong Kong, literally a month ago, I always go
0:46:09 > 0:46:13out with my chefs and they like to take me to some weird and wonderful
0:46:13 > 0:46:19wacky places. We went to a restaurant that was, I wouldn't say
0:46:19 > 0:46:24it looked like a restaurant, it was full of locals, which is a good
0:46:24 > 0:46:28sign. They know the best places to eat in.Yes, that is normally a good
0:46:28 > 0:46:34thing.Anyway, this dish that I thought was new doors, so basically
0:46:34 > 0:46:38what I thought was noodles with green pepper, shiitake mushrooms,
0:46:38 > 0:46:45black bean sauce, soy sauce and everything. It looked good on paper.
0:46:45 > 0:46:50But then one of the chefs said to me, are you enjoying that dish? I
0:46:50 > 0:46:57said yes, lovely. He said you know what you are eating? I said noodles.
0:46:57 > 0:47:01He said, no, duck intestines. You know when you have that thought in
0:47:01 > 0:47:10your head and then it tastes horrible.What did it taste like?It
0:47:10 > 0:47:16was tasty until the point.I love the idea, so a bit like Meera and
0:47:16 > 0:47:20snails, then?How do they get stuck intestines? Are they really think?
0:47:20 > 0:47:28They look like noodles?I didn't get any crunchy bits, that is for sure.
0:47:28 > 0:47:34At least none of the animal was wasted.That is an important point,
0:47:34 > 0:47:43we should eat more of the animal.In there, if you would like to put some
0:47:43 > 0:47:48turnip oil, and I think we are maybe there with some servers name.So do
0:47:48 > 0:47:59you make the turnip juice?Yes, just put them in the juicer, probably
0:47:59 > 0:48:08good to drink.And the turnip oil, did you make that yourself?It is
0:48:08 > 0:48:13French! The best things in life are. Some things, not many!Does anybody
0:48:13 > 0:48:22know why John Dory is called John Dory?It is turnip.Another French
0:48:22 > 0:48:29thing.St Peter picked it out, John Dory, and of the river, and his
0:48:29 > 0:48:35thumb and forefinger picked it out, and that is the print on the skin,
0:48:35 > 0:48:42there is a little thumbprint.So St Peter was called John Dory.I don't
0:48:42 > 0:48:47know about that.We will come back to that!Still a little bit
0:48:47 > 0:48:52confusing, I shall look that up for later. What are you doing for
0:48:52 > 0:48:55Christmas, Tomasz?I am actually in France, near your part of the world,
0:48:55 > 0:49:08so I am north of Marseille with the family, with the kids.Cooking?
0:49:08 > 0:49:16Busman's holiday. I want to have time off but I always get pushed
0:49:16 > 0:49:22into the kitchen, it is the same with you, Michel.It is, invariably,
0:49:22 > 0:49:27but we have the kids to help, I'm guessing yours will help.They are
0:49:27 > 0:49:32there, peeling away, not listening to me, of course.A little squeeze
0:49:32 > 0:49:39of lemon juice on the John Dory, we have got the turnip discs in a
0:49:39 > 0:49:43butter emulsion, chestnut sauce or cream.If you can do just a little
0:49:43 > 0:49:49dice for me.Yeah.This is going on the dish.
0:49:49 > 0:49:51And if you'd like to try Tom's recipe or any
0:49:51 > 0:49:53of our studio dishes, then visit our website,
0:49:53 > 0:49:54bbc.co.uk/saturdaykitchen.
0:49:54 > 0:49:57While you're there, you can vote for Meera's heaven or hell!
0:50:00 > 0:50:07Heaven!So these turnips I have just lightly cooked, still a little bit
0:50:07 > 0:50:16crisp.I love the textures in food, so important.And then if you grab
0:50:16 > 0:50:28the milk, just give that a little froth.Yes, a bit of froth in there.
0:50:28 > 0:50:33And raw turnip as well. Careful! Stand back, Michel is in the
0:50:33 > 0:50:38kitchen!
0:50:39 > 0:50:44So busy in your restaurants at the moment?Yes, coming up to Christmas,
0:50:44 > 0:50:49all pumping and busy, that is the way, isn't it?Look at that, getting
0:50:49 > 0:50:54it all over the place! You do it. You have done the chestnut already?
0:50:54 > 0:51:03Get out of my way!OK. I am turning down the gassy appliance, because
0:51:03 > 0:51:06all the gas has gone, it looks like the guys have got a lot of
0:51:06 > 0:51:14washing-up to do.That is what happens in my kitchen at home I end
0:51:14 > 0:51:20up doing all the washing-up!It is my prerogative.So sliced chestnut
0:51:20 > 0:51:30as well here. That looks so, so pretty.Roast John Dory, chestnut
0:51:30 > 0:51:38sauce, confit turnip.Don't move!
0:51:46 > 0:51:50Cor, yes!, With the chestnuts, do you use the vacuum packed ones? Does
0:51:50 > 0:52:02it matter?Sue -- sous-vide if you want to be posh, that is just a
0:52:02 > 0:52:09French name for vacuum packed. Precooked, yes. John Dory is a
0:52:09 > 0:52:23wonderful fish, but if you cannot get it, any other white fish.Yes,
0:52:23 > 0:52:30cod, pollock, I love the seasonality of it, the turnips.What are we
0:52:30 > 0:52:38drinking with this?I have gone very classic with this dish, it is super
0:52:38 > 0:52:42stylish, so this is a white wine from Burgundy, without doubt one of
0:52:42 > 0:52:48my favourite wine regions, it is a Saint-Veran from the 2016 vintage,
0:52:48 > 0:52:53it is £11.50 from Marks & Spencer. You look at this dish, and it is
0:52:53 > 0:52:57just made for white burgundy with that beautiful white fish and the
0:52:57 > 0:53:02rich chestnut sauce. But you have also got the hint of horseradish,
0:53:02 > 0:53:07the little Tom twist of horseradish, so you don't want anything to rich.
0:53:07 > 0:53:12So something like a kind of lesser white burgundy, which Saint-Veran
0:53:12 > 0:53:15is, less expensive, but not quite as intense, and I think that works
0:53:15 > 0:53:29really well with the buttery fish. What do you think?Love it, perfect
0:53:29 > 0:53:36match, the taste of the confit turnips, sweet, better.Fantastic,
0:53:36 > 0:53:48delicious. I don't usually like turnips. You have turned me!You can
0:53:48 > 0:53:54always trust a Frenchman to cook nice snails.Chefs make incredible
0:53:54 > 0:53:59sources to cover up the fact that the thing you are eating is awful.
0:53:59 > 0:54:01There is still time to vote, guys!
0:54:01 > 0:54:03Now let's catch up with Si and Dave, the Hairy Bikers.
0:54:03 > 0:54:06This week they are Riverdancing in Sunderland!
0:54:06 > 0:54:12This you have to see!
0:54:20 > 0:54:21Oh, yes, man!
0:54:21 > 0:54:22Great theatre, Sunderland Empire.
0:54:22 > 0:54:24All the major rock acts have been here, dude.
0:54:24 > 0:54:25Aye, Gracie Fields.
0:54:25 > 0:54:26Max Miller.
0:54:26 > 0:54:27No, man, no!
0:54:27 > 0:54:29Zeppelin, Free, Hendrix, the lot.
0:54:29 > 0:54:31But now, it's the Lord Of The Dance's turn.
0:54:31 > 0:54:32Feet Of Flames!
0:54:32 > 0:54:34And we're cooking.
0:54:34 > 0:54:35They're going to be hungry.
0:54:35 > 0:54:37They are.
0:54:37 > 0:54:39Michael Flatley's Lord Of The Dance are on tour
0:54:39 > 0:54:41and are performing here tonight.
0:54:41 > 0:54:43That has allowed us to find nine ladies dancing, and ten
0:54:43 > 0:54:47foot-stomping lords a-leaping.
0:54:47 > 0:54:50The ninth and tenth lines of the song.
0:54:50 > 0:54:55# On the tenth day of Christmas my true love sent to me
0:54:55 > 0:54:56# Ten lords a-leaping
0:54:56 > 0:55:00# Nine ladies dancing. #
0:55:00 > 0:55:02Now we're going to cook a Christmassy beef and ale stew
0:55:02 > 0:55:03with a leek colcannon.
0:55:03 > 0:55:06This is a hearty dish you can leave to slow-cook,
0:55:06 > 0:55:09so you can have a lazy day recovering after all of that
0:55:09 > 0:55:11partying you've done over the festive period.
0:55:18 > 0:55:19Oh!
0:55:19 > 0:55:20Man.
0:55:20 > 0:55:22I'm so looking forward to this.
0:55:22 > 0:55:23I love them.
0:55:23 > 0:55:24They fly across the stage.
0:55:24 > 0:55:25I know.
0:55:25 > 0:55:26It's levitation, dude.
0:55:26 > 0:55:28On a Celtic scale.
0:55:28 > 0:55:33Let's see the critters fly after they've eaten this.
0:55:33 > 0:55:35He'll be like Dumbo trying to take off.
0:55:35 > 0:55:37Jet power.
0:55:37 > 0:55:40What we're going to cook for them, it's like an Irish stew.
0:55:40 > 0:55:43I know it's a bit of a cliche with the Lord Of The Dance,
0:55:43 > 0:55:44but at Christmas.
0:55:44 > 0:55:48but at Christmas.
0:55:48 > 0:55:49And we've done our colcannon.
0:55:49 > 0:55:51Instead of cabbages and spring onions, we're using leeks.
0:55:51 > 0:55:53So it's a leek colcannon.
0:55:53 > 0:55:55We're going to poach the leeks for the colcannon in some milk.
0:55:55 > 0:55:59Now, in true Delia fashion, like how to boil a potato.
0:55:59 > 0:56:01Top tip - poach your potatoes, don't boil them.
0:56:01 > 0:56:03You do get a fluffier mash.
0:56:03 > 0:56:04We're bringing it to the boil.
0:56:04 > 0:56:05Two minutes, three minutes?
0:56:05 > 0:56:08And then just leave it.
0:56:08 > 0:56:10Right, step one in the Feet Of Flames
0:56:10 > 0:56:11stew is seasoned flour.
0:56:11 > 0:56:12A plastic bag of humble flour.
0:56:12 > 0:56:16I'll put the oil in.
0:56:16 > 0:56:18We're going to heat the oil up because what we're doing...
0:56:18 > 0:56:22David's going to show you a trick about how to put an even
0:56:22 > 0:56:25coating of seasoned flour all over your meat.
0:56:25 > 0:56:27Take bully beef - not too much at a time -
0:56:27 > 0:56:31put it in a plastic bag and give it a shake.
0:56:31 > 0:56:33# In a one-horse open sleigh...#
0:56:33 > 0:56:35Are you getting it?
0:56:35 > 0:56:37Cos the flour and the seasoning will flavour the beef,
0:56:37 > 0:56:43give it a nice golden coating, it also will thicken the stew.
0:56:43 > 0:56:46Whilst the beef is sizzling away, we're sweating down a chopped onion
0:56:46 > 0:56:49and some tomato paste before adding this to the meat.
0:56:49 > 0:56:52Then deglaze the pan with some lovely Christmas ale.
0:56:52 > 0:56:55Deglaze - you know all those flavours we've cooked in this pan,
0:56:55 > 0:56:58we're just going to take them off with a bit of moisture,
0:56:58 > 0:57:01which is our lovely ale.
0:57:01 > 0:57:02See all that?
0:57:02 > 0:57:07Look at that lovely elixir of flavour.
0:57:07 > 0:57:10Beef and ale, it's a real kind of classic accompaniment -
0:57:10 > 0:57:16beef and ale pie, a stew or just a pint of ale with your beef.
0:57:16 > 0:57:19Next, we're adding carrots and some chopped celery.
0:57:19 > 0:57:20Beef stock!
0:57:20 > 0:57:22Comfortable, luxurious, lovely food.
0:57:22 > 0:57:23Ooh.
0:57:23 > 0:57:26Look at that.
0:57:26 > 0:57:28And to this - some raisins for that Christmas pudding vibe.
0:57:28 > 0:57:32And what's lovely about it is once you've put them in, they'll plump up
0:57:32 > 0:57:34and you get that little hint of sweetness at
0:57:34 > 0:57:35the back of the beef.
0:57:35 > 0:57:36the back of the beef.
0:57:36 > 0:57:37It's lovely!
0:57:37 > 0:57:39Another great thing for flavour...
0:57:39 > 0:57:41Caraway seeds - about a teaspoon.
0:57:41 > 0:57:44And that's it.
0:57:44 > 0:57:47Put a lid on, and that's one of the best stews you'll ever taste.
0:57:47 > 0:57:48We can get the colcannon ready.
0:57:48 > 0:57:52To finish the colcannon is dead easy, and because we've
0:57:52 > 0:57:56poached our potatoes, the mash has a lovely velvety texture.
0:57:56 > 0:57:57This is truly wonderful comfort food.
0:58:01 > 0:58:02It's time to dance.
0:58:02 > 0:58:06This time, it's not Michael Flatley - it's going to be us.
0:58:08 > 0:58:13# Christmas time will soon be over, Christmas time will soon be over
0:58:13 > 0:58:15# Christmas time will soon be over, then we'll join the band...#
0:58:50 > 0:58:52That's it!
0:58:52 > 0:58:52ALL: Oi!
0:58:52 > 0:58:54SCATTERED APPLAUSE.
0:58:54 > 0:58:55Oh, sweet Jesus!
0:58:55 > 0:58:57That was easy(!)
0:58:57 > 0:58:59It's hard work that, isn't it?
0:58:59 > 0:59:00What do you reckon?
0:59:00 > 0:59:02A couple of months' training, are we up for it?
0:59:02 > 0:59:04I think you're ready for the show tonight.
0:59:04 > 0:59:05Cheers.
0:59:05 > 0:59:08Dude, leg it!
0:59:08 > 0:59:11Oh, I don't know about you, Kingy, but I'm cream crackered!
0:59:11 > 0:59:14It's a good thing cooking's not that energetic, dude.
0:59:14 > 0:59:17We're just not ready for all this leaping about on a stage.
0:59:17 > 0:59:21But it's time for us to put the finishing touches
0:59:21 > 0:59:24to our Feet Of Flame beef stew and leek colcannon.
0:59:24 > 0:59:27For a touch of Christmas, we're adding chestnuts to our stew
0:59:27 > 0:59:28and parsley as a garnish.
0:59:28 > 0:59:31The only thing left to see is what our ladies and lords think
0:59:31 > 0:59:33of our wonderful yuletide treat.
0:59:33 > 0:59:34Come on, gang!
0:59:34 > 0:59:35Grub's up!
0:59:35 > 0:59:39Come on, team!
0:59:39 > 0:59:42Ladies first, gentlemen, ladies first.
0:59:46 > 0:59:47This is it, dude.
0:59:47 > 0:59:51We were born to be dinner ladies, us!
0:59:54 > 0:59:55Sir!
0:59:55 > 0:59:57Thank you.
0:59:57 > 0:59:58How is it, girls?
0:59:58 > 0:59:59All right?
0:59:59 > 1:00:01Yeah.
1:00:01 > 1:00:04Your show will be at half speed tonight.
1:00:04 > 1:00:09It's good.
1:00:10 > 1:00:12So everybody's eaten?
1:00:12 > 1:00:13Everybody's happy?
1:00:13 > 1:00:14You like it?
1:00:14 > 1:00:16ALL: Yeah.
1:00:16 > 1:00:17Good.
1:00:17 > 1:00:22# Christmas time will soon be over, Christmas time will soon be over
1:00:22 > 1:00:25# Christmas time will soon be over, then we'll join the band...#
1:00:32 > 1:00:38Lovely tutu, Si, and was that a mankini Dave was wearing?!
1:00:38 > 1:00:38I don't
1:00:38 > 1:00:42I don't know what to say after that, I really don't.
1:00:42 > 1:00:44The heaven and hell vote is now closed.
1:00:44 > 1:00:45Meera's destiny is decided.
1:00:45 > 1:00:49And we will reveal the results at the end of the show.
1:00:49 > 1:00:55Before we take some calls, people on Twitter are saying the name for John
1:00:55 > 1:01:00Dory comes from the French term for gold in gilded because as the fish
1:01:00 > 1:01:06comes out of the sea, it has a gilded effect. Thank you for
1:01:06 > 1:01:11everyone who said that in, but I will be checking it! First up is an
1:01:11 > 1:01:15hour from London. What is your question, Anna?How do you make
1:01:15 > 1:01:24borscht?Oh, hello. In Ukraine, where I am from, the South of
1:01:24 > 1:01:29Ukraine, we make an ox tail stock and then we skim the fact of the
1:01:29 > 1:01:33stock and we fry some diced onions and carrots until our caramelised,
1:01:33 > 1:01:38add a little bit of julienne beetroot, put it all into the stock
1:01:38 > 1:01:42and then add some chopped tinned tomatoes in winter, fresh ones in
1:01:42 > 1:01:46the summer and then serve it with loads of deal and sour cream.Does
1:01:46 > 1:01:54that answer your question, Anna? Yes, it does.It sounds delicious to
1:01:54 > 1:01:58me. Meera, you have a couple of tweets for us. I have one from Alex
1:01:58 > 1:02:06Cheney. How do you make King Palais, the great Georgian dumpling?It is
1:02:06 > 1:02:11quite a long recipe. It's on my second cookbook.By the cookbook,
1:02:11 > 1:02:24basically.Tell everyone at home anyway.Caucasus, Surrey. Water
1:02:24 > 1:02:31dough, egg, a mixture of pork, beef or lamb, a little bit of diced onion
1:02:31 > 1:02:38and spices, though a bit of coriander...Are they poached?Yes,
1:02:38 > 1:02:43they are, so a beautiful way to close them, intricate, poach them
1:02:43 > 1:02:53and then a bit of butter on top.One ball to week now.Yes, from Ali
1:02:53 > 1:02:57Baxter. We have pheasant for Christmas the first time. What is
1:02:57 > 1:03:05the best way to put it?I'll take that one. In a pot, partially close
1:03:05 > 1:03:09the lid, lots of butter and cook it likely would a small chicken. With
1:03:09 > 1:03:15the lead, it helps to it moist, and actually, also, sometimes I put a
1:03:15 > 1:03:19little creme fraiche in the cavity as well because it steams and helps
1:03:19 > 1:03:27to keep the pheasant moist. What about wines, CD?Oh, gosh, you could
1:03:27 > 1:03:31go totally classic and go for a burgundy Pinot Noir or something a
1:03:31 > 1:03:41little different, something from the no rally great variety in Italy.
1:03:41 > 1:03:44Something light and refreshing with lovely tannin as well. That would be
1:03:44 > 1:03:51beautiful web pheasant.Right, let's go back to the phones. Ethan from
1:03:51 > 1:04:01Newport.Hello, I want to pick a trout I caught my dad. What should I
1:04:01 > 1:04:10do with it?How thank you for watching this show, even. And for
1:04:10 > 1:04:24calling in.Bake it in the oven slowly at around 130 or 140 in foil
1:04:24 > 1:04:38for about ten minutes.So unhappy at. Just mind the bones. Thank you
1:04:38 > 1:04:40to everyone who called in today.
1:04:40 > 1:04:43For this week's foodie film we're hunting down some
1:04:43 > 1:04:44Christmas ingredients, so we sent Rosie Birkett
1:04:44 > 1:04:47to East London to meet Lance Forman, whose family have been smoking
1:04:47 > 1:04:48salmon for over 100 years.
1:04:48 > 1:04:51These days, east London is known for its fantastic food scene but it also
1:04:51 > 1:04:55has a rich history of food production which is why I am here at
1:04:55 > 1:05:01Fish Island to find out about one of London's tastiest traditions. Oh,
1:05:01 > 1:05:06wow. These look fantastic. So, performance is the oldest smoked
1:05:06 > 1:05:12salmon producer in the world.How did it start? It started with my
1:05:12 > 1:05:25great-grandfather back in 1905 -- 1805. He bought over the technique
1:05:25 > 1:05:31of... He would ship over salmon initially from the Baltic and when
1:05:31 > 1:05:37he saw it could come from Scotland, he started using that and this was
1:05:37 > 1:05:47born.You have achieved PGI status. What is that? It stands for
1:05:47 > 1:05:49protected geographic indication. It is the same protection that is given
1:05:49 > 1:05:55to Parma ham and Cornish pasties. We the first-ever London food or drink
1:05:55 > 1:06:03get PGI status. Very exciting. The salting is the curing process, the
1:06:03 > 1:06:07preserving process. The idea was to take out 10% of the moisture. Once
1:06:07 > 1:06:13it has been Kuwait, we move it into the kiln is to be smoked.And wires
1:06:13 > 1:06:19that specifically called the London dry cure? What makes it specifically
1:06:19 > 1:06:28a London one?This is where it started. This is what we were doing
1:06:28 > 1:06:33100 years ago. The smoke sealed in the concentrated salmon flavour.
1:06:33 > 1:06:37Very simple but absolutely delicious.So, we are on to be
1:06:37 > 1:06:41smoking now and you are using these solid oak logs but you are doing
1:06:41 > 1:06:46something different?We are creating smoke by friction, so we are
1:06:46 > 1:06:51grinding these logs. There is no combustion. The beauty of it is we
1:06:51 > 1:06:54have complete control over the amount of smoke by the speed of the
1:06:54 > 1:07:00wheel grinding the log.Hi, Darren. I have been through the first stage
1:07:00 > 1:07:04of the process with Lance and I know these sides of salmon have been
1:07:04 > 1:07:09smoking for 24 hours.What is next? As these sides come out, they have
1:07:09 > 1:07:15bones in, so we need to take the bins, bones, rib bones and
1:07:15 > 1:07:18everything out and that gets us to the point where we can pin bone.You
1:07:18 > 1:07:23are pretty quick at that, aren't you? Don't you hold the world
1:07:23 > 1:07:36record?I do, yes.Fantastic. Show us how it is done. Wow, Darren, you
1:07:36 > 1:07:41are the salmon ninja. That is so fast. OK, I know it's a bit cheeky,
1:07:41 > 1:07:48but can I give it a try?Be my guest.Wow, that is so elegant. It's
1:07:48 > 1:07:55not that smoky at all.No, that is the London cure.Absolutely
1:07:55 > 1:07:59delicious. Who would have thought that one of our favourite Christmas
1:07:59 > 1:08:04luxuries have its roots right here in industrial east London. All it
1:08:04 > 1:08:09takes is salmon, smoke and salt. Simple, delicious and stint in --
1:08:09 > 1:08:15speak in history. Wow, that looked too fast to be real
1:08:15 > 1:08:18but he has the record, that it must be real.
1:08:18 > 1:08:21We've got some of that lovely smoked salmon here to try.
1:08:21 > 1:08:30I love smoked salmon.Wow, so this is their smoked salmon.I am going
1:08:30 > 1:08:38to add a little bit of lemon juice. I think it is so Christmassy.Not to
1:08:38 > 1:08:45smoky. It is perfect.It is very fresh, isn't it? I love wine with
1:08:45 > 1:08:48smoked salmon but every time I come back to smoked salmon I go Sauvignon
1:08:48 > 1:08:58blanc. The lemon zest, and with a milder smoke, you want a more
1:08:58 > 1:09:02restrained one. But if you have an intense smoke, which I love, you
1:09:02 > 1:09:05want something more punchy like a New Zealand said in a blog.
1:09:05 > 1:09:13Beautiful.What would you have? Vodka. Or even Sakai.
1:09:13 > 1:09:15Right, it's omelette challenge time.
1:09:15 > 1:09:23Olia and Tom, since you were both last on it's all changed.
1:09:23 > 1:09:26Uncle is here, in honour of uncle.
1:09:26 > 1:09:29We've cleared the board and now the aim is to make fast,
1:09:29 > 1:09:31edible three-egg omelettes that are good enough to feed
1:09:31 > 1:09:32to our hungry crew.
1:09:32 > 1:09:33CHEERING.
1:09:33 > 1:09:36But if they're not, they'll go in the compost bin.
1:09:36 > 1:09:40BOOING.
1:09:40 > 1:09:51Three acts, no shelves. -- eggs, no shelves. You know the score. Go.
1:09:59 > 1:10:11Wow, the amount of butter in that pan. Yes!Continue with that theme.
1:10:11 > 1:10:21A lot of technique going on there, Tom.You know me.His whole body is
1:10:21 > 1:10:28moving. Will this be a folded one? You are doing it the old way. That
1:10:28 > 1:10:40was too fast. What?That is scrambled egg!I think that amount
1:10:40 > 1:10:48of butter may have been a mistake. We shall see.It will taste great.
1:10:48 > 1:10:57Right, when you are ready, Olia. OK, OK.There is no shell in there, not
1:10:57 > 1:11:07this time.I am going in for second. Oh, Michel. That is not going on, is
1:11:07 > 1:11:19it? I was too relaxed. I'm so sorry. Sorry, Olia. Look at that. Sorry,
1:11:19 > 1:11:35guys. Sorry.Comedy value?OK, time on the eggheads. 29.92.Get in
1:11:35 > 1:11:51there!29.92. Sorry, Justin, you are out and Tom is in.That is not bad.
1:11:51 > 1:11:59Yay, so, so bad.50 something but you know what, you are out. You are
1:11:59 > 1:12:02in the bin. That is not good enough.
1:12:02 > 1:12:05So will Meera get her food heaven, prawns and quails' eggs
1:12:05 > 1:12:06wrapped in spinach?
1:12:06 > 1:12:08Or her food hell, artichokes barigoule with snails and winkles?
1:12:08 > 1:12:10We'll find out after Nigella Lawson has showed us how
1:12:10 > 1:12:12to make her magnificent Italian Christmas pudding cake.
1:12:23 > 1:12:25My Italian Christmas pudding cake is THE sweet
1:12:25 > 1:12:28centrepiece of my party table.
1:12:28 > 1:12:32So I want to get started on it early doors so I start the day
1:12:32 > 1:12:33with a sense of accomplishment.
1:12:33 > 1:12:38Not that I should be feeling smug, cos this is incredibly easy.
1:12:38 > 1:12:41On top of those two eggs, I want 75 grams of caster sugar
1:12:41 > 1:12:46and then leave it to whisk away.
1:12:46 > 1:12:52I want it really aerated and slightly pale in colour.
1:12:52 > 1:12:54Now, the thing about Italians at Christmas, I'm told,
1:12:54 > 1:13:00there are two central puddings.
1:13:00 > 1:13:04There's the panettone, which is a thing of joy,
1:13:04 > 1:13:07and also something called crema de mascarpone, which, give or take,
1:13:07 > 1:13:11is what I'm getting on with there.
1:13:11 > 1:13:15I'm kind of conflating the two traditions and adding
1:13:15 > 1:13:25something of my own, if that's not too impertinent.
1:13:32 > 1:13:39That is a wonderful amount of sunny froth there.
1:13:39 > 1:13:41I'm just going to add the mascarpone.
1:13:41 > 1:13:43I've got 500 grams of mascarpone...
1:13:44 > 1:13:50..And I have 250ml of double cream.
1:13:50 > 1:13:52There are a lot of people coming to the party...
1:13:52 > 1:13:54In my defence.
1:13:54 > 1:13:57A bit of a stir.
1:13:57 > 1:14:01But really I want to fold all this in without losing
1:14:01 > 1:14:07the bubbles from the egg yolks.
1:14:07 > 1:14:11Gently.
1:14:11 > 1:14:14And then I'm going to be patient and let everything mix together,
1:14:14 > 1:14:19till I have a wonderful, voluptuous cream.
1:14:19 > 1:14:21And now some Marsala.
1:14:21 > 1:14:25Mmm...like liquid amber.
1:14:25 > 1:14:31Quite a bit - 125 millilitres.
1:14:31 > 1:14:35Pour it in as slowly as I can bear.
1:14:35 > 1:14:39Just so that nothing splits and it just blends in smoothly.
1:14:41 > 1:14:43Right.
1:14:43 > 1:14:47It's very odd how a dark drink can make a mixture paler, but it has.
1:14:48 > 1:14:50This is...
1:14:51 > 1:14:54..some of my special cream, which I need to top
1:14:54 > 1:15:00the cake before serving it.
1:15:00 > 1:15:04But for now, I'm going to crown this mascarpone cream with some
1:15:04 > 1:15:08of my absolute favourite things, especially at this time of year.
1:15:08 > 1:15:11Some marrons glaces - that's candied chestnuts that
1:15:11 > 1:15:17are dense and grainy and sweet and really unlike anything else.
1:15:17 > 1:15:20If you're lucky enough to find ones that are already broken, buy them,
1:15:20 > 1:15:22because they're cheaper.
1:15:22 > 1:15:24Since you're crumbling them, there's no point
1:15:24 > 1:15:25having the whole ones.
1:15:25 > 1:15:29Beautiful though they are.
1:15:29 > 1:15:32These are my ultimate Christmas treat.
1:15:32 > 1:15:40That's what I always want to find in my stocking.
1:15:40 > 1:15:46Some pistachios - very Italian.
1:15:46 > 1:15:50Got a lot here, but I want a really wonderful, nubbly filling.
1:15:50 > 1:15:54Going to keep some back for the topping as well.
1:15:54 > 1:15:57The tender green of those chopped pistachios is so beautiful
1:15:57 > 1:15:58that I'm loathe to cover them up.
1:15:58 > 1:16:01Except I've got such a good thing to cover them up with.
1:16:01 > 1:16:04Teeny-weeny little chocolate chips.
1:16:04 > 1:16:05They're so sweet.
1:16:05 > 1:16:09They look like they've escaped from Toy Town.
1:16:09 > 1:16:12And I want about 125g.
1:16:12 > 1:16:16Any chopped chocolate will do, but these delight me.
1:16:16 > 1:16:19In they go.
1:16:19 > 1:16:23Going to keep these out of reach, to be on the safe side.
1:16:23 > 1:16:26And stir everything together.
1:16:26 > 1:16:30It all looks a bit runny at this stage, just like the topping did,
1:16:30 > 1:16:35but you've got to remember that it will all firm up in the fridge.
1:16:35 > 1:16:41But I don't want it so stiff that it doesn't cut voluptuously.
1:16:41 > 1:16:45So this is how I go about my base.
1:16:45 > 1:16:50The wonderful thing about panettone is that it's strangely pliable.
1:16:50 > 1:16:53You just squadge it in.
1:16:53 > 1:16:59If you tear it, you can fix it again.
1:16:59 > 1:17:06And if you've got any gaps you need to fill in, you just fill them.
1:17:06 > 1:17:09My spirit of choice to saturate these slices
1:17:09 > 1:17:10is Tuaca, which, anyway...
1:17:10 > 1:17:14I've always thought is like panettone in liqueur form.
1:17:14 > 1:17:16It's a strangely unfamiliar Italian liqueur that
1:17:16 > 1:17:25mixes citrus and vanilla.
1:17:25 > 1:17:28But otherwise, any orange liqueur would be very Christmassy.
1:17:28 > 1:17:33All I'm going to do now is put half this mixture in...
1:17:33 > 1:17:37..spread to cover...
1:17:38 > 1:17:42to smoothing.
1:17:42 > 1:17:47And then another layer... of panettone.
1:17:47 > 1:17:55Another soaking with liqueur.
1:17:58 > 1:18:02I just need to add the rest of this mixture,
1:18:02 > 1:18:04top it with a final layer of liqueur-soaked panettone,
1:18:04 > 1:18:11and then I can cling it and fridge it and I'm happy.
1:19:03 > 1:19:07Thanks, Nigella, looks absolutely delicious.
1:19:07 > 1:19:09Right, time to find out whether Meera is getting
1:19:09 > 1:19:13her food heaven or food hell.
1:19:13 > 1:19:15So will Meera get her food heaven,
1:19:15 > 1:19:16prawns and quails eggs wrapped in spinach?
1:19:16 > 1:19:25Or food hell, artichokes barigoule with snails and winkles?
1:19:25 > 1:19:32These lovely snails! Cooked as a barigoule. I can reveal that 57% of
1:19:32 > 1:19:41the voters, that is a good vote, heaven! So let's get rid of hell, we
1:19:41 > 1:19:44will crack on with heaven.
1:19:45 > 1:19:50First of all, we have got these prawns, can you dice up the spinach
1:19:50 > 1:19:58and butternut squash, and these prawns are raw, I'm just checking
1:19:58 > 1:20:07that they have been deveined.Large spinach leaves?None of that tiny
1:20:07 > 1:20:12little small leaf spinach. Just checking they are nice and clean,
1:20:12 > 1:20:18which they are. So you love prawns and pine nuts, this is food heaven?
1:20:18 > 1:20:27Totally, I am very excited, glad I don't have to do the dethreading.It
1:20:27 > 1:20:31is, but these are very clean prawns. So do you have to work at Christmas
1:20:31 > 1:20:37in the show?I do, the only day off is Christmas Day, we do shows on
1:20:37 > 1:20:42Christmas Eve and on Boxing Day, but it is the kind of show that everyone
1:20:42 > 1:20:47wants to see.And the audience is largely children?Very much now we
1:20:47 > 1:20:52are getting into the holiday season, yes, lots of grandparents with their
1:20:52 > 1:20:58grandkids.And it is the Piccadilly? Yes, right next to Piccadilly
1:20:58 > 1:21:01Circus, a really Christmassy, festive, feel-good show, so we will
1:21:01 > 1:21:08be busy!Are not a day off for Christmas, you are cooking?Well, I
1:21:08 > 1:21:13have got my entire family coming over on the one day I have off, 14
1:21:13 > 1:21:17of them, but we are very relaxed when it comes to things like that,
1:21:17 > 1:21:21everyone will bring something with them, all about sharing, I think I
1:21:21 > 1:21:25will stay in my pyjamas all day, when it is family, it doesn't
1:21:25 > 1:21:29matter.It sounds Lajovic like a chef's life, the hours you are
1:21:29 > 1:21:36working. -- it sounds a bit.Half of my family is vegetarian, we would be
1:21:36 > 1:21:41going the nut roast route, but a couple of my family like Indian food
1:21:41 > 1:21:48at Christmas, so we will be doing that.What would be Indian at
1:21:48 > 1:21:51Christmas, something special?There is not a particularly Indian
1:21:51 > 1:22:01Christmas dish, I would say.So the spinach with cheese?That is really
1:22:01 > 1:22:07quick. A couple of nice veggie Indian dishes on the side, rice for
1:22:07 > 1:22:10whoever wants that, but we have still got the turkey and all the
1:22:10 > 1:22:17trimmings.The turkey is not done with an Indian twist?No, because we
1:22:17 > 1:22:22have got the Indian food, it is like a rolling international but they!
1:22:22 > 1:22:29Because I have three generations, you see, three or four people over
1:22:29 > 1:22:3380, nieces and nephews under seven and everyone in between. That is why
1:22:33 > 1:22:38it is so relaxed, I kind of like the chaos of it, everyone is going to
1:22:38 > 1:22:43bring a dish. You can't do formality, I just find Christmas is
1:22:43 > 1:22:52quite stressful, I know that dads do at too, but there is an awful lot of
1:22:52 > 1:22:57pressure to do everything, you have to take it off yourself, don't give
1:22:57 > 1:23:04each other presents, bring food.I agree!The person doing the
1:23:04 > 1:23:08entertaining will really appreciate that. So that is what I do, I
1:23:08 > 1:23:14delegate.So I have done these here, the prawn, the quail egg, wrapped in
1:23:14 > 1:23:17spinach, we have put them to cook because they take about eight
1:23:17 > 1:23:26minutes.That is so pretty!I am going to pass them over.What is
1:23:26 > 1:23:31keeping them together?They are going to be wrapped in cling film.
1:23:31 > 1:23:37Oh, I see! Can you cook it in cling film?They are already cooked.
1:23:37 > 1:23:43Steaming.I wasn't paying attention, I was talking too much!Thankfully,
1:23:43 > 1:23:48I have got some cooking already. Because they do take a little while
1:23:48 > 1:23:53to cook.So where is your inspiration for this, Michel?The
1:23:53 > 1:23:59inspiration was actually your list of favourite ingredients! I have
1:23:59 > 1:24:04never cooked this dish before, I thought, what am I going to do with
1:24:04 > 1:24:09these wonderful ingredients? I just came up with this. So we have got
1:24:09 > 1:24:14butternut squash, shallots, pine nuts, which you love, I do too, and
1:24:14 > 1:24:20some saffron.I love it, cook a lot with saffron.Wonderful fragrance.
1:24:20 > 1:24:24So what I do then, a little bit of lemon juice, because we are making a
1:24:24 > 1:24:33subtle dressing. It is a dressing for a warm salad. A little tip when
1:24:33 > 1:24:37you are making quail eggs, you cook them, boil them in their shell, put
1:24:37 > 1:24:42them in ice water, then dip them in vinegar, then it becomes really easy
1:24:42 > 1:24:50to peel, the Shell goes plastic, comes off really easily.Good tip!
1:24:50 > 1:24:56They are a nightmare to peel otherwise.They are a bit tricky.I
1:24:56 > 1:25:00imagine in a restaurant, you have to do a massive load of them.You have
1:25:00 > 1:25:04got a busy year head, Annie at the beginning of the year and other
1:25:04 > 1:25:09stuff going on?Yes, Annie finishes on February the 18th, that is the
1:25:09 > 1:25:15end of the run, then I spent most of this year filming a new BBC drama
1:25:15 > 1:25:23which is about divorce lawyers.Oh! Written by the wonderful Abbie
1:25:23 > 1:25:28Morgan, who wrote Iron Lady and Suffragette, storing the more
1:25:28 > 1:25:34wonderful Nicola Walker.That is bound to be a hit, I think!I play a
1:25:34 > 1:25:39doctor's wife, we follow my story all the way through six episodes.
1:25:39 > 1:25:43Happily married for 30 years, thinks she has got a wonderful marriage,
1:25:43 > 1:25:47husband turns around with no no dissent goes, I don't love you any
1:25:47 > 1:25:53more. So we follow her journey, and she goes to find out why. Wonderful
1:25:53 > 1:26:03script, really excited, coming out next spring, I think.You can really
1:26:03 > 1:26:11smell the saffron.Smells lovely, doesn't it? I might even call this
1:26:11 > 1:26:22Meera's.Meera's dumplings!Just steamed.Pretty, pretty. They are
1:26:22 > 1:26:30like little jewels, look.You can make them well in advance and then
1:26:30 > 1:26:37just steamed them.So the quails' eggs were boiled for just a short
1:26:37 > 1:26:43time?Two and a half minutes.And then they do not cook in there, they
1:26:43 > 1:26:49are not going to cook anymore?No, they just warm up. We will turn that
1:26:49 > 1:26:57off, there we go. And then we use this really bitter leaf, which is
1:26:57 > 1:27:02lovely, because you have got lots and lots of different textures.And
1:27:02 > 1:27:06colours.Now that I have invented this, there are lots of different
1:27:06 > 1:27:12fillings, you could use meat, chicken or turkey, just mince it up
1:27:12 > 1:27:20and do that.And if you want to go completely vegetarian?You could do
1:27:20 > 1:27:24a pumpkin stuffing instead of fish, or squash, little bit of oil on
1:27:24 > 1:27:30there to give them a shine, like so. And these little treats, gluten-free
1:27:30 > 1:27:42as well.How happy are you?! Look at your face!So I have got something
1:27:42 > 1:27:48called the most wanted, a very fish friendly white wine from Spain, very
1:27:48 > 1:27:52easy-going, and it has got just a slightly bit of an exotic note to
1:27:52 > 1:27:57it, and that is really nice when you have got saffron, one of those
1:27:57 > 1:28:02strange ingredients that seems very tiny, you put hardly any end, but it
1:28:02 > 1:28:12has a really big influence.It goes a long way.That is from the Co-op,
1:28:12 > 1:28:27and it is £8.49.Dive in! Don't wait foryou are the guinea pig in!I
1:28:27 > 1:28:35love using Treviso at this time of year.Trying to get every single bit
1:28:35 > 1:28:40of it here.And this is lovely too.
1:28:40 > 1:28:43Well, that's all from us today on Saturday Kitchen Live.
1:28:43 > 1:28:44Thanks to all our studio guests,
1:28:44 > 1:28:45Olia, Tom, Susie and Meera.
1:28:45 > 1:28:48All the recipes from the show are on the website,
1:28:48 > 1:28:51bbc.co.uk/saturdaykitchen.
1:28:51 > 1:28:55Don't forget Best Bites with Matt tomorrow at 9:30 on BBC Two.
1:28:55 > 1:28:59Have a great weekend, bye!