0:00:08 > 0:00:12Good morning. I hope you are hungry because we have 90 minutes of
0:00:12 > 0:00:16top-class food to inspire you. I'm Matt Tebbutt and this is Saturday
0:00:16 > 0:00:18Kitchen live.
0:00:38 > 0:00:43Welcome to the show. We've got two brilliant Italian chefs joining us
0:00:43 > 0:00:47today, Eleonora Galasso and Gennaro Contaldo, and on the drinks it is
0:00:47 > 0:00:52Lee Smith. Do you like our new opening?I love it! It is welcoming
0:00:52 > 0:00:57and informal.
0:00:58 > 0:01:03and informal.This is going to set the theme of the show. Eleonora, you
0:01:03 > 0:01:09are cooking first.Yes, I am cooking a beautiful rice dish with soul food
0:01:09 > 0:01:17and beautiful prosecco gravy. It is a recipe from a 17th century, when
0:01:17 > 0:01:21rice arrived in Naples and so it was thought of in different ways.We
0:01:21 > 0:01:26have prosecco gravy as a little twist, a lodge to Britain and nod to
0:01:26 > 0:01:33Wales... Not to Wales? Mode to Italy.It is an hot much to you so
0:01:33 > 0:01:41whoa but it is made with prosecco so it is a nod to the region of Venice.
0:01:41 > 0:01:48Gennaro, we are doing a celebration of Antonio.Yes, two simple pasta
0:01:48 > 0:01:52dishes, one with mushrooms and pancetta, and another one which
0:01:52 > 0:01:59Antonio used to like, "Cook me something quick!" I will do it with
0:01:59 > 0:02:06garlic, chilli, olives.Your best friend and a great friend of ours.
0:02:06 > 0:02:12Olly, you are on the wine, straight off the boat from China.Yes, I was
0:02:12 > 0:02:16in northern China and it was minus 30. This is like a midnight feast
0:02:16 > 0:02:22for me to drop it is marvellous! We have lashes of fantastic wine and
0:02:22 > 0:02:26depending on which we heaven and hell swings we may have a British
0:02:26 > 0:02:30beard it up as always we have some films from Rick Steyn, the Hairy
0:02:30 > 0:02:36Bikers, Wray blog and Nigel Slater. Our special guest today has been
0:02:36 > 0:02:40keeping audiences are retained for 20 years with shows from Drop The
0:02:40 > 0:02:45Dead Donkey to DCI Banks. Today he is mainly doing eating so I am
0:02:45 > 0:02:53delighted to welcome Stephen Tompkinson. Nice to see you. This is
0:02:53 > 0:02:58your third time on the show.It is, perhaps trick.Thank you for taking
0:02:58 > 0:03:07time out of rehearsals for Art.Yes, it was the final day of rehearsals
0:03:07 > 0:03:11yesterday and we start in Cambridge next week for 17 weeks, touring the
0:03:11 > 0:03:18nation.You are happy with it?Yes, fingers crossed.You know the score,
0:03:18 > 0:03:26heaven and hell. What is your food heaven?Venison. It is something I
0:03:26 > 0:03:33have always liked. That is a nice alternative to stake.And you love
0:03:33 > 0:03:41wild mushrooms?I do indeed.He is my friend!What about hell?It is
0:03:41 > 0:03:47something I have never tried but I don't like the look of...You
0:03:47 > 0:03:53haven't tried it?No, I was going to throw in at the deep end for tripe.
0:03:53 > 0:04:01It is very brave of you. Tripe is my hell.
0:04:01 > 0:04:07hell. It is the smell, you know when you get it into your nose?Just that
0:04:07 > 0:04:14little bit of mint on top!
0:04:14 > 0:04:18little bit of mint on top!Put a peg on your nose and eat it?As I've
0:04:18 > 0:04:22never tried it, I thought I would try a new experience and vomiting
0:04:22 > 0:04:28live on television would be one!If the viewers give you have and I will
0:04:28 > 0:04:31give you the perfect accommodation of venison and wild mushrooms so I
0:04:31 > 0:04:37will roast rack of venison and top with cep crust and I will throw in
0:04:37 > 0:04:42some venison tartare and some sauteed wild mushrooms. If Stephen
0:04:42 > 0:04:48gets Hell, I will make tripe, tripe and more tripe. An Asian beef tripe
0:04:48 > 0:04:54and coriander salad and a tripe stew with some...I don't like coriander
0:04:54 > 0:04:59either!Obviously you have to wait to the end of the show to find out
0:04:59 > 0:05:03which won the viewers vote for. Go to the Saturday Kitchen website
0:05:03 > 0:05:09before 11am to vote and we also want your questions. Just dial 0330 123
0:05:09 > 0:05:1414 10.
0:05:14 > 0:05:1814 10. Get dialling now and, as always, you can join the show on
0:05:18 > 0:05:28social media. You can chip in what you like. We are going to cook.
0:05:32 > 0:05:41It is the way you walk! Let's start off. We are making a beautiful rice
0:05:41 > 0:05:48baked so we make making risotto. They're going to be a lovely source.
0:05:48 > 0:05:55We are making a stock. I am going to start off with this one. I have
0:05:55 > 0:06:04because it will add to some extra -- cloves.It is an unusual addition.
0:06:04 > 0:06:08You make vegetable stock and to start with, Gennaro will agree with
0:06:08 > 0:06:13me, when you go to a market in Italy, whichever market you go to,
0:06:13 > 0:06:17you always get for free the elements that will help you make both stock
0:06:17 > 0:06:24and soft free to for your week. You will leave it in your fridge and add
0:06:24 > 0:06:30to all of your recipes.Celery, carrots and onions you are always
0:06:30 > 0:06:37getting free.And you can have potatoes and tomatoes in the stock.
0:06:37 > 0:06:42There is no limit to the vegetables you can put in. I see that you have
0:06:42 > 0:06:53put onion into the pan but there is whoa whether one should use union or
0:06:53 > 0:06:58garlic. People always discuss about it. I am for the money and so we
0:06:58 > 0:07:13will chuck the garlic this is going to have the air we are going to fry
0:07:13 > 0:07:20the objective is to make it lovely and crunchy for a before we at the
0:07:20 > 0:07:25labels of stock and we are going to cook it in a lovely way. We are
0:07:25 > 0:07:31going to massage it around for about two minutes, and then we are going
0:07:31 > 0:07:36to add labels of stock and after about 15 minutes, when this is going
0:07:36 > 0:07:44to be lovely cooked, we are going to add up some butter and some lovely
0:07:44 > 0:07:49Parmesan.I am making the source. This is a basic rule and we are
0:07:49 > 0:07:56going to use a bit of green. What other spices?We are using nutmeg,
0:07:56 > 0:08:01rice paper. If you're feeling more adventurous you can use black pepper
0:08:01 > 0:08:04or chilli. No recipe is ever prescriptive in Italy so you do it
0:08:04 > 0:08:13with what you have. You improvise in the kitchen, as you do in life. Life
0:08:13 > 0:08:21is a celebration, that's for sure. CHEERING
0:08:21 > 0:08:30In with the green. This B covers of your cookbook. -- this recipe comes
0:08:30 > 0:08:32from your cookbook.This is something you can adapt with
0:08:32 > 0:08:37whatever leftovers you have. If you made the risotto last night, for
0:08:37 > 0:08:42example, very easily you can transform it and put it in a mould
0:08:42 > 0:08:48so you are going to grease the mould with some lovely olive oil. I like
0:08:48 > 0:08:56the extra virgin olive oil, possibly cold-pressed.Is this a leftover
0:08:56 > 0:08:59dish, a celebration dish?It is a leftover dish that becomes
0:08:59 > 0:09:04tomorrow's dish so it is a never ending dish with which you can
0:09:04 > 0:09:09always celebrate it is there any day in which you don't celebrate? I
0:09:09 > 0:09:12don't really see it! We are going to grease this so it will be important
0:09:12 > 0:09:17for the olive oil to be the best quality you can get because of the
0:09:17 > 0:09:23smell and also because, when it is cold-pressed it is actually
0:09:23 > 0:09:27extracted, the juices extracted, with unheated machines, hence you
0:09:27 > 0:09:32have a lovely olive juice as opposed to that sort of chemical
0:09:32 > 0:09:36transformation you get with very heated machines. It is a bit more
0:09:36 > 0:09:42expensive but you get to go less to the GP, so you have more time for
0:09:42 > 0:09:48the lovely stuff in life, right?You have been away filming with Gennaro
0:09:48 > 0:09:54and Jamie recently?Oh, my God, that was so much fun! We have been to
0:09:54 > 0:09:58Rome to speak with the world heritage that we have and they are
0:09:58 > 0:10:04the unknowns, the grandmothers, and that was some weeks before the pizza
0:10:04 > 0:10:11became world heritage, you know? # When the moon hits your eyes like
0:10:11 > 0:10:15a big pizza pie # That's a Mori!
0:10:15 > 0:10:21Well, exactly.
0:10:21 > 0:10:30Well, exactly.That is all yours!We have made it already!What do you
0:10:30 > 0:10:37need me to do?Basically, now I will lead... This rise has been mixed up
0:10:37 > 0:10:43with lovely Parmesan and butter and with about two thirds of that gravy
0:10:43 > 0:10:48source. What we will need to do very simply is take this rice, that lets
0:10:48 > 0:10:55say is left over from last night, and put it in this mould, just chuck
0:10:55 > 0:10:59it in, and then we are going to oven bake it for 30 minutes and then
0:10:59 > 0:11:07forget about it all.So you put the sole in raw and then bake it in the
0:11:07 > 0:11:14other?Exactly, and we are going to make it with some citrusy fruits.
0:11:14 > 0:11:19And you want a little julienne of orange and lemon?That's what I
0:11:19 > 0:11:26would like, and also some lovely parsley, flat leaf parsley, slightly
0:11:26 > 0:11:31chopped, always roughly chopped. We are never very precise! As you can
0:11:31 > 0:11:35see, I do not wear a white hat, I am not a chef, I am all about home
0:11:35 > 0:11:41food. This dish that dates back from the 17th century in Naples actually
0:11:41 > 0:11:45arrived in Naples in the same period in which rice arrived to. Rice was
0:11:45 > 0:11:54somehow refused because maples was all about macaroni and when rice
0:11:54 > 0:11:58arrived, they said, "What shall we do with it?" Basically, people would
0:11:58 > 0:12:04use it just when they had stomach aches as a cure. It was a good way
0:12:04 > 0:12:08to have the kids eat something nourishing, healthy, and that would
0:12:08 > 0:12:13prevent them from getting sick. Now it is something delicious. This
0:12:13 > 0:12:18beautiful dish, you can make it with any leftovers you have sitting down
0:12:18 > 0:12:22board in the fridge. You can have it with lovely stripes of courgette,
0:12:22 > 0:12:29for example, you can have it with pancetta, or lovely meatballs,
0:12:29 > 0:12:34either big very small once. Do you make it with meatballs and tomatoes,
0:12:34 > 0:12:40Gennaro?Had via a second. If you would like to ask a question, give
0:12:40 > 0:12:47us a ring now on 0330 123 14 10. That's 0330 123 14 10. Calls are
0:12:47 > 0:12:55charged at your standard network rate. And continue!Yes!I want to
0:12:55 > 0:13:01know how you make it.With meatballs, yes. With garlic, a
0:13:01 > 0:13:06little bit of parsley, a bit of Parmesan, fried, sauteed, fresh
0:13:06 > 0:13:13tomato. Drop the meatballs inside, cook the spaghetti or the
0:13:13 > 0:13:22tagliatelle...I'm fainting!Please don't faint! Shall we do this?
0:13:22 > 0:13:36Together, right?Ready?OK. The show must go on, mustn't it!
0:13:36 > 0:13:39must go on, mustn't it! That is a success.There is your source, there
0:13:39 > 0:13:45is your garnish.It is going to be nice and easy. We are going to put
0:13:45 > 0:13:52our lovely prosecco gravy on top and around, and then we are going to
0:13:52 > 0:14:01garnish with beautiful orange and lemon, all around, just the way you
0:14:01 > 0:14:08see fit, and then a little bit of parsley - why not? Let's not be shy!
0:14:08 > 0:14:14This is a dish you seen before?Yes, not this particular one, but kind
0:14:14 > 0:14:23of.Shall I be mother?Put it there. Remind us what that is called.That
0:14:23 > 0:14:33is rice timbale with the sole and a lot of love!
0:14:33 > 0:14:42OK, let's go over here. Right, grab a knife and some plates.
0:14:43 > 0:14:50a knife and some plates.It looks so good. We must tasted.How do you do
0:14:50 > 0:14:55this?Slice it like so? Yes, this is one of those cases where you can
0:14:55 > 0:15:03have your cake and eat it too.Did you follow that recipe, Stephen?
0:15:03 > 0:15:10Yes, spectacular.Because, if you didn't, they are on the website.If
0:15:10 > 0:15:13ever there are some leftovers and you make it for your family, the
0:15:13 > 0:15:21following day you can do the so-called the meal where you put the
0:15:21 > 0:15:24rice in a pan and put it down with the lid pretty much as you would
0:15:24 > 0:15:30with an omelette, and then you would eat it as if it was a cake, a rice
0:15:30 > 0:15:34cake. In that case, you can fry it with olive oil whereas here we have
0:15:34 > 0:15:38used mostly but because rice, the marriage of rice is usually with
0:15:38 > 0:15:50butter.Have a seat.Can I try some? It is beautiful.So, with this we
0:15:50 > 0:15:58are going to go with prosecute. An absolute bargain, 799. It's very
0:15:58 > 0:16:06good. Extra dry. A little more fruity than the
0:16:11 > 0:16:13fruity than the brut, and it is slightly drier. I love this with
0:16:13 > 0:16:19this kind of dish. It's great for a party. Valentine's Day coming up,
0:16:19 > 0:16:23it's a great option. And organic prosecute from northern Italy,
0:16:23 > 0:16:30lovely part of the world.Oh my God, what a marriage of food. Look at
0:16:30 > 0:16:39that. It's so good.It's real Italian comfort food.You find it in
0:16:39 > 0:16:43homes but never in restaurants. You have to divide this between a horde
0:16:43 > 0:16:50of ravenous hungry people.And it's going to go a long way, isn't it? So
0:16:50 > 0:16:54tomorrow you could do something else.Absolutely, I will fry it in a
0:16:54 > 0:16:59pan. If you misbehave, I will just throw it at you.
0:16:59 > 0:17:05LAUGHTER Cheers.In Dublin last week, I heard
0:17:05 > 0:17:12one fellow say, I'm going to Rome for Easter, and he said, no, I am
0:17:12 > 0:17:18going to roam around Baggot Street! LAUGHTER
0:17:18 > 0:17:31I love it.Also the wine. It's so perfect, so good, because each bite
0:17:31 > 0:17:36you have, it is clean and fresh.The extra dry bid works well if
0:17:36 > 0:17:41specially with a citrus in the dish. It lightens it. This is kind of your
0:17:41 > 0:17:49British...It makes it feel quite light and summary.Now, Gennaro,
0:17:49 > 0:17:53what's the next course?It is going to be tagliatelle with pancetta
0:17:53 > 0:17:59mushrooms and thyme, linguine with capers.You will love it. We look
0:17:59 > 0:18:02forward to that and if you want to ask questions this morning, call
0:18:02 > 0:18:100330 123 1410 and lines close at 11am so get dialling the orange you
0:18:10 > 0:18:16can tweet as. Don't forget to vote for food had a or Food Hell on the
0:18:16 > 0:18:22website. Now let's catch up with Rick stein on another long weekend
0:18:22 > 0:18:25in Lisbon, which is fast becoming the biggest foodie hotspot. Take a
0:18:25 > 0:18:31look at this.
0:18:45 > 0:18:47Well, it's some time since I've been to Lisbon,
0:18:47 > 0:18:50but what I remember most of all was the seafood.
0:18:50 > 0:18:52But not just the wonderfully fresh seafood, but the little
0:18:52 > 0:18:54restaurants that sold it, with, all the time,
0:18:54 > 0:18:57a view over the water - not the open sea but the River
0:18:57 > 0:18:58Tagus.
0:18:58 > 0:19:01And the other thing was the tiles - everywhere the buildings seemed
0:19:01 > 0:19:04to be clad in these beautifully faded blue and green tiles.
0:19:04 > 0:19:05I remember those particularly.
0:19:05 > 0:19:06Just lovely.
0:19:06 > 0:19:08And the other thing were the narrow streets, often going up
0:19:08 > 0:19:13and down some really, really steep hills.
0:19:13 > 0:19:14ALL:Really?
0:19:14 > 0:19:15Yes, really.
0:19:15 > 0:19:19Not so good if you're carrying heavy filming equipment, but fine for me.
0:19:19 > 0:19:25I don't have to.
0:19:25 > 0:19:29Now, this is a nice, practical, ordinary sort of hotel.
0:19:29 > 0:19:32It's not going to break the bank and it has all the accoutrements
0:19:32 > 0:19:38for my long weekend, namely a bar.
0:19:39 > 0:19:42How often does this happen to me?
0:19:42 > 0:19:43Please work.
0:19:43 > 0:19:45Don't make me have to go back downstairs.
0:19:45 > 0:19:48Oh, brilliant.
0:19:48 > 0:19:53This is nice and modern.
0:19:53 > 0:19:54A Japanese bathroom with its little panes.
0:19:54 > 0:19:55The bed looks nice.
0:19:55 > 0:19:56Nice double bed.
0:19:56 > 0:19:57Sofa.
0:19:57 > 0:19:58That'll be good.
0:19:58 > 0:20:00And the view.
0:20:00 > 0:20:02A road and another hotel.
0:20:02 > 0:20:05Well, you can't have everything.
0:20:05 > 0:20:06No, you can't.
0:20:06 > 0:20:11I'd much rather overlook this square with a view of the River Tagus
0:20:11 > 0:20:16or a view of the castle or this square, but if, like me,
0:20:16 > 0:20:20you happen to plan your weekend around mid-June, you may find that
0:20:20 > 0:20:23all the hotels are booked in the centre
0:20:23 > 0:20:25because of this man - St Anthony.
0:20:25 > 0:20:28Today is his day.
0:20:28 > 0:20:31St Anthony's patronage is bountiful.
0:20:31 > 0:20:35He is the patron saint of fishermen, the poor,
0:20:35 > 0:20:39amputees, travellers, horses, pregnant women and swine
0:20:39 > 0:20:42herds, to name but a few.
0:20:42 > 0:20:45BAND PLAYS
0:20:45 > 0:20:47Summer here means warmer waters
0:20:47 > 0:20:49and the coming of the sardines.
0:20:49 > 0:20:55They're at their very best, full of oil and extremely sweet and tasty.
0:20:55 > 0:20:58Now when I have the luxury of eating a grilled sardine,
0:20:58 > 0:21:02no matter where I am in the world, I think of Portugal.
0:21:02 > 0:21:05They should be on the national flag.
0:21:05 > 0:21:08SHE SPEAKS PORTUGUESE
0:21:08 > 0:21:10I'm really looking forward to this.
0:21:10 > 0:21:13I just asked them how to eat this on bread because, obviously,
0:21:13 > 0:21:16there's loads of bones in a sardine.
0:21:16 > 0:21:18I couldn't totally understand what she was saying but I got
0:21:18 > 0:21:20the general gist of it.
0:21:20 > 0:21:22I think, basically, you just take the skin off
0:21:22 > 0:21:23and then you pull it apart.
0:21:23 > 0:21:27It's very hot, but very fresh...
0:21:27 > 0:21:30and very tasty.
0:21:30 > 0:21:35And I noticed that she said, now you pull out the backbone...
0:21:35 > 0:21:39but you have to eat these bits here.
0:21:39 > 0:21:43There is just something incredibly wonderful about getting messy
0:21:43 > 0:21:45eating food like this, which is so good.
0:21:45 > 0:21:47It is sort of part of the whole...
0:21:47 > 0:21:51enjoyment of it.
0:21:51 > 0:21:52You'd love this.
0:21:52 > 0:21:55I promise that.
0:21:55 > 0:22:02UPBEAT MUSIC PLAYS
0:22:23 > 0:22:26'My very first breakfast here in Lisbon has to be this -
0:22:26 > 0:22:29'the famous pasteis de Belem, 'the most brilliant custard tart
0:22:29 > 0:22:31you've ever tasted.' I'd go further and say that these sweet,
0:22:31 > 0:22:34mellow, warm, very gooey and exceedingly tasty little tarts
0:22:34 > 0:22:38were a real eye-opener for me.
0:22:38 > 0:22:39And this cafe-cum-bakery with its rabbit warren
0:22:39 > 0:22:44of tile-encrusted rooms is a sheer delight.
0:22:44 > 0:22:48Naturally, the recipe is a closely guarded secret,
0:22:48 > 0:22:51and so from eight in the morning until 11 at night,
0:22:51 > 0:22:57the queues are always there.
0:22:57 > 0:23:00Well, I'm extremely partial to a custard tart, but they don't
0:23:00 > 0:23:02get any better than these.
0:23:02 > 0:23:06What makes them so special is the extraordinary softness
0:23:06 > 0:23:13of the custard and the crispness and the lightness of the pastry.
0:23:13 > 0:23:17Seriously, when you bite into them, it's bliss.
0:23:17 > 0:23:20But the other thing is when you just put
0:23:20 > 0:23:22a little bit of cinnamon - not too much - and a little bit
0:23:22 > 0:23:27of icing sugar on the top, it just completes it.
0:23:27 > 0:23:30Interestingly, these tarts are a part of history,
0:23:30 > 0:23:33because next door to here is a monastery, and in
0:23:33 > 0:23:38the 15th and 16th century, monasteries were like hotels.
0:23:38 > 0:23:40They were the only places that you could actually get
0:23:40 > 0:23:43a bed for the night, and these custard tarts came out
0:23:43 > 0:23:47of that and became so popular that in about the 18th century,
0:23:47 > 0:23:51this shop opened, and the rest, of course, is history.
0:23:51 > 0:23:54But what is so good, I think, is food and history.
0:23:54 > 0:23:59It's not just about the recipes but it's also about the ingredients
0:23:59 > 0:24:02because, as you know, the Portuguese went everywhere
0:24:02 > 0:24:06in the world and they brought sugar cane back from the Americas,
0:24:06 > 0:24:09and they brought cinnamon back from the East Indies.
0:24:09 > 0:24:13So there is a real food chain there, and I think that's what makes
0:24:13 > 0:24:19them so special as well.
0:24:25 > 0:24:29Thanks for that, Rick. That custard tart had a closely guarded secret
0:24:29 > 0:24:34recipe.This one hasn't so this is a very British custard tart I'm
0:24:34 > 0:24:38making, very simple recipe. Sugar, double cream, a lot of eggs, vanilla
0:24:38 > 0:24:41and nutmeg and that's it.
0:24:42 > 0:24:47Very easy to make. I'm going to put that with poached rhubarb and poach
0:24:47 > 0:24:50it in stem ginger and blood oranges which are knocking around at the
0:24:50 > 0:24:57moment so what we need to do is bring the cream up to simmer. With
0:24:57 > 0:25:01some vanilla. I have two vanilla pods going in there. One litre of
0:25:01 > 0:25:07cream. Mix eggs and sugar and bake it. It gets baked for about one hour
0:25:07 > 0:25:10at 110, a low temperature because you don't want it to bubble and
0:25:10 > 0:25:15blister. And then B will pair it with a rhubarb. Right, let's talk
0:25:15 > 0:25:24about Art. It has been kicking around since the early 90s?Yes, it
0:25:24 > 0:25:30was huge in London's West End. I made my West End debut with it 18
0:25:30 > 0:25:34years ago, so I am revisiting it. It's fascinating you are back in it
0:25:34 > 0:25:42taking it on.The same part. Ivan. Are you bring a different dimension
0:25:42 > 0:25:53to it?It centres around a friendship of three guys, and so
0:25:53 > 0:25:59revisiting it, it's a 25 year friendship we are talking about. And
0:25:59 > 0:26:05Serge buys a painting which looks on first glance looks like a white
0:26:05 > 0:26:16canvas.Had you seen it?Yes, in Paris.That is when it was first on
0:26:16 > 0:26:20and Sean Connery was the producer, his wife saw it, and then they got
0:26:20 > 0:26:24in touch with David Pugh, who is producing it to this day, so that
0:26:24 > 0:26:29painting becomes a catalyst for this 25 year friendship, possibly
0:26:29 > 0:26:32dissolving because one of the guys thinks that his friend has gone
0:26:32 > 0:26:37completely mad spending a small fortune on a painting. He just does
0:26:37 > 0:26:40not get it. My character, they are like fire and ice, those two
0:26:40 > 0:26:48characters. I'm like the bassist in spinal tap, like lukewarm water.
0:26:48 > 0:26:53It's a particular relationship, isn't it? You have a relationship
0:26:53 > 0:26:59outside of them. It's quite fragile. Yes, his professional life has
0:26:59 > 0:27:03always been a failure. He's about to get married for the first time in
0:27:03 > 0:27:08two weeks when you join the play, and he's very henpecked by his
0:27:08 > 0:27:12mother and it looks like he's about to be henpecked by his new wife.
0:27:12 > 0:27:18These other two guys are his bedrock. When they seem to be
0:27:18 > 0:27:24falling apart at the seams, then it makes it all the more poignant. 18
0:27:24 > 0:27:30years later, where would you start a new 25 year friendship from?Is
0:27:30 > 0:27:34there anything new? Has it changed since the early 90s?I don't know it
0:27:34 > 0:27:42has because modern art still polarises people. You either love it
0:27:42 > 0:27:46or hated, and if you don't like it you can't understand why people do,
0:27:46 > 0:27:51and vice versa.This is kind of the extreme of what a lot of young
0:27:51 > 0:27:56British artists would do?Yes.There was a lot of artwork coming out that
0:27:56 > 0:28:04people would just amused by.Yes, exactly. It is a bit like the
0:28:04 > 0:28:07emperors new clothes sometime. It has an amazing effect on the
0:28:07 > 0:28:10audience. Some people really like the painting, some people don't get
0:28:10 > 0:28:14it at all. There's a lot of people who are in the middle but what
0:28:14 > 0:28:18happens is the audience really, really fall for these characters and
0:28:18 > 0:28:23want this friendship to stay together.Right, so they are three
0:28:23 > 0:28:28distinct characters?With Denis Lawson and Nigel Haver 's.Great
0:28:28 > 0:28:35cast. Do you know them?Yes, I have known them similar to the play for
0:28:35 > 0:28:42over 20 odd years. It's lovely. Life imitating art. You see how neatly it
0:28:42 > 0:28:49fits together?Back to the recipe, my cream is simmering with the
0:28:49 > 0:28:53vanilla. Going to turn that off. In here put the sugar and the egg
0:28:53 > 0:28:57yolks, and keep it moving because we don't want scrambled eggs. Mix it
0:28:57 > 0:29:03together and overhear I have got the rhubarb, a little bit of sugar, some
0:29:03 > 0:29:08blood orange zest, juice, and the stem ginger.Is this the season for
0:29:08 > 0:29:13blood orange?Yes, they are not around for long, delicious, sweet,
0:29:13 > 0:29:21but they are quite tricky to get hold of. It's not a regular thing a
0:29:21 > 0:29:30lot of greengrocers will have. Right.In Sicily.Yeah, well, that's
0:29:30 > 0:29:35handy! Thank you.
0:29:36 > 0:29:45You love stage? Yes, especially with the comedy because you get the
0:29:45 > 0:29:47immediate reaction from the audience.Do you like that
0:29:47 > 0:29:55immediacy? We know you from so much big TV.It is a while since I have
0:29:55 > 0:30:00toured and it is a gorgeous way to visit places.It was interesting
0:30:00 > 0:30:02what you were saying about everything being shot out of order
0:30:02 > 0:30:09when you are doing film and TV.With a play you have a bit more control
0:30:09 > 0:30:13over the beginning, middle and end and the audience are very much a
0:30:13 > 0:30:20part of it and keep it fresh.You are on our screens at the moment, in
0:30:20 > 0:30:32Trolleys. It is very funny.It is lovely and it is our supermarketAnd
0:30:32 > 0:30:40it is there all the time?Yes, it has been there for the last seven
0:30:40 > 0:30:43years so we don't do any filming outside of the supermarket and there
0:30:43 > 0:30:50are known night shoots so it is the nearest thing to a nine to five.A
0:30:50 > 0:30:54little tip, that is a blind baked tart, put it in the oven at 110,
0:30:54 > 0:31:01pour the mix of the middle and then you won't slot it all over. So then
0:31:01 > 0:31:05the rhubarb, you could leave it a couple of hours or overnight and put
0:31:05 > 0:31:12it into a warm pan, a bit of dessert wine going in. Bring it up to heat,
0:31:12 > 0:31:22put a lid on and turn it off.This is the season of beetroots now?Of
0:31:22 > 0:31:30beetroot?I beg your pardon, beetroot! It is the colours!
0:31:30 > 0:31:36beetroot! It is the colours!Root, blood oranges, both lovely.A 17
0:31:36 > 0:31:39week run is a long time to be focused on doing one thing every
0:31:39 > 0:31:46single night. Is there something you do every night to maintain that?The
0:31:46 > 0:31:49play is about an hour and 25 minutes so it seems like it should be a
0:31:49 > 0:31:52breeze but when it is just three of your concentration levels are
0:31:52 > 0:31:57fantastic. Doing a tour is fantastic, especially with the
0:31:57 > 0:32:01comedy, to see how it varies from place to place. When the play is
0:32:01 > 0:32:06performed in Paris, it is taken a lot more seriously and the author
0:32:06 > 0:32:11was quite perturbed that at won the Olivier award for best comedy over
0:32:11 > 0:32:16here, when it is treated very different there and she sees it
0:32:16 > 0:32:19different. It will be different every night in whichever town and
0:32:19 > 0:32:23city we play.When you take it on the road is there a marked
0:32:23 > 0:32:29difference between the jokes people laugh at?Yes, and some audiences
0:32:29 > 0:32:33are more reserved. Newcastle, for example, is one of the best theatres
0:32:33 > 0:32:42and audiences and I'm really looking forward to going there.
0:32:42 > 0:32:44forward to going there.Wires that? I don't know, they just love going
0:32:44 > 0:32:53to the theatres and our game for anything.Do you get people who will
0:32:53 > 0:32:56sit and ponder?Yes and you think you've lost them but they show it
0:32:56 > 0:33:01with their applause at the end. Some are a bit reserved with getting
0:33:01 > 0:33:05their laughter out.A big difference between North and South?There can
0:33:05 > 0:33:16be, yes, indeed.Here is the tart, with a little bit of rhubarb.Sums
0:33:16 > 0:33:23up this show, a little bit of rhubarb!That is Matt Tebbutt's new
0:33:23 > 0:33:33motto!That is beautiful, with the ginger as well.A bit of a departure
0:33:33 > 0:33:39now. Perfect timing to make a tart because today is the 70th birthday
0:33:39 > 0:33:45of somebody very special, our cameraman on camera one, Lofty or
0:33:45 > 0:33:49Phil The Fork, as he is often called, because he is first in to
0:33:49 > 0:33:55taste the food and has cutlery in his back pocket. So, Lofty, downed
0:33:55 > 0:34:00tools for just a second. CHEERING AND APPLAUSE
0:34:05 > 0:34:19You knew this was coming! Happy birthday!
0:34:20 > 0:34:24birthday! Can I just say, when we looked at this Campbell, we wondered
0:34:24 > 0:34:27how long it would burn for so we looked at the instructions
0:34:27 > 0:34:32instructions said," light touch paper and retire immediately," which
0:34:32 > 0:34:37I thought was quite presumptuous of the makers to know how old you were,
0:34:37 > 0:34:42so we don't need you to retire immediately! Have you got your
0:34:42 > 0:34:51cutlery in your back pocket?I have! It is posh Gold cutlery, all this,
0:34:51 > 0:35:01you could use. This is more you! What is going on?Just a bit of live
0:35:01 > 0:35:12TV!Who is on camera one?Don't get used to it, he is coming back. Take
0:35:12 > 0:35:20that back. That is for you. CHEERING AND APPLAUSE
0:35:23 > 0:35:27Watch the heart! I know that was a surprise. What will I be making for
0:35:27 > 0:35:31Stephen at the end of the show? Will it be food heaven, a combination of
0:35:31 > 0:35:40venison and wild mushrooms? I will go all out with a roast rack of
0:35:40 > 0:35:46venison and a brothel and tartare and I will spoil him by adding wild
0:35:46 > 0:35:51mushrooms and a crunchy cep grass. If Stephen gets help, I will be
0:35:51 > 0:36:00making tripe two ways. I will make an Asian tripe salad with coriander,
0:36:00 > 0:36:06served with fennel. Don't forget, what you get is down to you, you
0:36:06 > 0:36:14have 45 minutes -- 25 minutes left to vote, and every vote matters. Go
0:36:14 > 0:36:19to the website and have your say. Enough excitement, it is time for
0:36:19 > 0:36:21the Hairy Bikers, who are on the hunt for something quintessentially
0:36:21 > 0:36:22British.
0:36:36 > 0:36:38It's quite good being out here, isn't it?
0:36:38 > 0:36:40Cos they don't it knock it our way.
0:36:40 > 0:36:41It's brill.
0:36:41 > 0:36:43Oh, crikey, it's like watching paint dry.
0:36:43 > 0:36:44It is, aye.
0:36:44 > 0:36:45But there's nothing so quintessentially British
0:36:45 > 0:36:47as the thwack of leather on willow.
0:36:47 > 0:36:48Freshly brewed tea in china cups.
0:36:48 > 0:36:49A tranche of Victoria sponge.
0:36:49 > 0:36:50Cucumber sandwiches.
0:36:50 > 0:36:51Give over!
0:36:51 > 0:36:54When was the last time that you ever ate a cucumber sandwich?
0:36:54 > 0:36:56Blargh!
0:36:56 > 0:36:58We've gotta come up with something better than a cucumber sandwich,
0:36:58 > 0:37:01dude, at half-time or whatever the flippin' heck they call it.
0:37:01 > 0:37:02We better get a move on...
0:37:02 > 0:37:03PLAYERS:Oh!
0:37:03 > 0:37:05..because the way this lot are playing, it's
0:37:05 > 0:37:09not going to be long.
0:37:09 > 0:37:11Dude, it's gotta be something quintessentially British.
0:37:11 > 0:37:12Aye, I've got it.
0:37:12 > 0:37:16A curry!
0:37:16 > 0:37:17But with a particularly British spice.
0:37:17 > 0:37:18Howzat?!
0:37:18 > 0:37:22Come here and I'll show you.
0:37:22 > 0:37:25HE WHISTLES
0:37:25 > 0:37:26CHEERING
0:37:26 > 0:37:27Curry!
0:37:27 > 0:37:28Yes!
0:37:28 > 0:37:30Not half.
0:37:30 > 0:37:31Right.
0:37:31 > 0:37:33And this is a peculiar curry that we've never cooked before.
0:37:33 > 0:37:37No.
0:37:37 > 0:37:39It's a new one in our repertoire-y.
0:37:39 > 0:37:41It is and what a repertoire-y...
0:37:41 > 0:37:42Shorshe...shorshe...
0:37:42 > 0:37:44It's really hard to pronounce.
0:37:44 > 0:37:45Shorshe Murgi.
0:37:45 > 0:37:46Shorshe Murgi.
0:37:46 > 0:37:47It means, translated, "mustard chicken."
0:37:47 > 0:37:48Oh, does it?
0:37:48 > 0:37:49Yes.
0:37:49 > 0:37:50Oh.
0:37:50 > 0:37:52And this is what's special about our curry.
0:37:52 > 0:37:54This is what it's all about - mustard seeds.
0:37:54 > 0:37:56Yellow mustard seeds and brown mustard seeds.
0:37:56 > 0:37:57And that is the British ingredient.
0:37:57 > 0:37:59Cos that's what you have with your roast beef.
0:37:59 > 0:38:02And now, of course, you've got mustard with one of the best chicken
0:38:02 > 0:38:04curries you're ever going to taste.
0:38:04 > 0:38:06You know what you need for a chicken curry?
0:38:06 > 0:38:08A chicken.
0:38:08 > 0:38:11First off, I take an onion, peel it and chop it.
0:38:11 > 0:38:13Everything starts with a peeled and chopped onion, doesn't it?
0:38:13 > 0:38:14Well, apart from evolution, of course.
0:38:14 > 0:38:16We started with the egg.
0:38:16 > 0:38:17It didn't.
0:38:17 > 0:38:18It started with the chicken.
0:38:18 > 0:38:22I keep telling you, you cannot have an egg without a chicken.
0:38:22 > 0:38:26I want about a 5cm piece of ginger.
0:38:26 > 0:38:29Do you know the little takeaway that I use at home, the Tandoori Oven?
0:38:29 > 0:38:30Yeah, yeah.
0:38:30 > 0:38:32Poor old chef, he died.
0:38:32 > 0:38:33Really?
0:38:33 > 0:38:34Mm.
0:38:34 > 0:38:35It was tragic.
0:38:35 > 0:38:39He slipped in the kitchen and fell into a "korma."
0:38:39 > 0:38:40A-ha-hey!
0:38:40 > 0:38:44Take four cloves of garlic.
0:38:44 > 0:38:45My garlic and ginger.
0:38:45 > 0:38:48This now needs to be pureed into a paste.
0:38:48 > 0:38:51Due to the fact that I'm on the edge of a cricket field
0:38:51 > 0:38:54and I've got no leccy, I've got to improvise.
0:38:54 > 0:38:56But I had an idea - bing!
0:38:56 > 0:38:57Light bulb moment.
0:38:57 > 0:39:04In Thailand they use a blending method called pounding, you know.
0:39:04 > 0:39:07Well, it's not a Thai pestle and mortar but this little belter,
0:39:07 > 0:39:12this'll sort this out.
0:39:12 > 0:39:20DISHES CLATTER LOUDLY
0:39:24 > 0:39:25So, the marinade.
0:39:25 > 0:39:30Half a lemon, half a teaspoon of turmeric.
0:39:30 > 0:39:32If you can get it, use Kashmiri chilli powder
0:39:32 > 0:39:35because it's great for colour.
0:39:35 > 0:39:38Look at how vibrant that colour is.
0:39:38 > 0:39:42Every Bengali housewife's favourite - the mustard oil.
0:39:42 > 0:39:45Take the skin off the chicken so the flavours can get
0:39:45 > 0:39:48right into the meat.
0:39:48 > 0:39:49Is it working, dude?
0:39:49 > 0:39:50Yeah.
0:39:50 > 0:39:51Works well, this.
0:39:51 > 0:39:55Forget your processor - buy a cricket bat.
0:39:55 > 0:39:58Right, dude, marinade's in.
0:39:58 > 0:40:00I need to make another paste now, which is a mustard
0:40:00 > 0:40:04seed and chilli paste.
0:40:04 > 0:40:06You can use the dark or the brown mustard seeds.
0:40:06 > 0:40:07I want a spoon of each.
0:40:07 > 0:40:13Right, go on.
0:40:13 > 0:40:18Into that, I want some chillies.
0:40:18 > 0:40:21Two of these little fiery devils.
0:40:21 > 0:40:26And just give it a quick bash.
0:40:26 > 0:40:27HE LAUGHS
0:40:27 > 0:40:28Paste number two.
0:40:28 > 0:40:30Maestro, the pan is yours.
0:40:30 > 0:40:37Right, so you want about a tablespoon of mustard oil.
0:40:37 > 0:40:38Cinnamon.
0:40:38 > 0:40:39Cloves go in.
0:40:39 > 0:40:40Two black cardamoms.
0:40:40 > 0:40:44Break those down a little bit just so the oils can come out.
0:40:44 > 0:40:47So half a teaspoon of nigella seed.
0:40:47 > 0:40:49Two more little green chillies.
0:40:49 > 0:40:50Just slash them like that.
0:40:50 > 0:40:53I want the flavour rather than the heat.
0:40:53 > 0:40:56But when you want the dish you can just pick the chillies out.
0:40:56 > 0:40:59There will always be some burke who'll go, "I can eat it."
0:40:59 > 0:41:00Well, good luck to them.
0:41:00 > 0:41:06When the cardamoms are popping, the onions come a-rocking.
0:41:06 > 0:41:09It really has worked rather well with me cricket bat.
0:41:09 > 0:41:14Oh, the mustard oil with the cardamoms,
0:41:14 > 0:41:16the chillies, the ginger - it's everything I love about food.
0:41:16 > 0:41:17Put the chicken in?
0:41:17 > 0:41:18Mm-hm.
0:41:18 > 0:41:22And this has been skinned, which is what we want.
0:41:22 > 0:41:25The reason that we want to make sure this is on the bone is cos
0:41:25 > 0:41:26it just adds flavour.
0:41:26 > 0:41:30And in 15 minutes' time we pop in the mustard paste and some water.
0:41:30 > 0:41:37See you later.
0:41:37 > 0:41:38# I don't like cricket
0:41:38 > 0:41:42# Oh, noOh, no# I love it #
0:41:42 > 0:41:43# I love it
0:41:43 > 0:41:47# I don't like cricket...
0:41:47 > 0:41:52Oof!
0:41:52 > 0:41:53# I love it
0:41:53 > 0:41:55# I don't like cricket...
0:41:55 > 0:41:57It'll go wrong.
0:41:57 > 0:42:04Come here, you, ya lummox.
0:42:04 > 0:42:05Oh!
0:42:05 > 0:42:06Massive flavour.
0:42:06 > 0:42:09That is a good curry from Bengal to Birmingham.
0:42:09 > 0:42:12Those that want a leg can have a leg, those that want
0:42:12 > 0:42:15a breast can have a breast, but everybody is going
0:42:15 > 0:42:16to want the sauce.
0:42:16 > 0:42:21Garnish with coriander and fresh chilli.
0:42:21 > 0:42:27Right, that is like no other cucumber sandwich I've ever seen.
0:42:27 > 0:42:28Ooh!
0:42:28 > 0:42:29Hey-hey!
0:42:29 > 0:42:31Our shmoozy...sherti...shusheshe...
0:42:31 > 0:42:39Shorshe Mur-Kingi - a Bengali curry with a British twist.
0:42:46 > 0:42:51Thanks, lads, that definitely beats a cucumber sandwich. Still to come,
0:42:51 > 0:42:57Nigel Slater has more simple suppers, pork chops with Apple cider
0:42:57 > 0:43:02plus metallic chowder. And as it is through 20 suite we replace the
0:43:02 > 0:43:08omelette child with a pancake challenge so time for me to crack
0:43:08 > 0:43:14out some great jokes. Let's have Gennaro and Lenora and hope they
0:43:14 > 0:43:20don't flip out and argue the toss and there will be some batter even
0:43:20 > 0:43:25if the pants fall flat it up will Stephen get food heaven, venison
0:43:25 > 0:43:32with wild mushrooms, or hell, tripe with fennel and chilli? We will find
0:43:32 > 0:43:42out later underdog but your pounds down, guys.
0:43:42 > 0:43:45We are doing two different pasta dishes in honour of the great
0:43:45 > 0:43:50Antonio Carluccio.
0:43:50 > 0:43:53Antonio Carluccio.In this spaghetti, everything I am I02
0:43:53 > 0:44:00spaghetti, especially handmade!It is like a kitchen takeover. What is
0:44:00 > 0:44:18going on?Cut about three sizes. Just three?Three and a half.Why
0:44:18 > 0:44:30these dishes?This is in, is to Antonio, you wanted to cook
0:44:30 > 0:44:35something very quick and Antonio used to be angry and used to say,
0:44:35 > 0:44:42make something quick! Put them inside there.This was his go to
0:44:42 > 0:44:49quick dish?You can see, I am doing two dishes instead of one.I'm going
0:44:49 > 0:45:01to speed up.Put some salt inside. I need some chilli for one. That is
0:45:01 > 0:45:08garlic. I am going to do the other one.Have you got chilly in both?I
0:45:08 > 0:45:13have chilli and garlic in both.
0:45:13 > 0:45:18Both these recipes come from your last book?Yes, from my last book of
0:45:18 > 0:45:26pasta. OK, the garlic, give it a little bit of a cake. As soon as it
0:45:26 > 0:45:38starts to sweat, look at this one. -- a bit of a cake. Some capers.
0:45:38 > 0:45:45These sticks behind us, tell us about this.Antonio used to love
0:45:45 > 0:45:57those sticks and we always used to compete, I would carve my stick. We
0:45:57 > 0:46:03used to go in the forest, in the woods, to find mushrooms and we
0:46:03 > 0:46:07needed something to look around. The walking sticks were really, really
0:46:07 > 0:46:14nice.They are beautiful. How long did it take?About one week to make
0:46:14 > 0:46:22one of them.Really? Your friendship is a very genuine one, wasn't it? A
0:46:22 > 0:46:25lot of pairings on television is not necessarily what you would expect
0:46:25 > 0:46:30off-screen but yours was very different.Original. This is what we
0:46:30 > 0:46:35used to be and this is what we are now. I miss him, yes, I have to say,
0:46:35 > 0:46:44I really miss him, quite a lot, because I used to phone him up on
0:46:44 > 0:46:50Sunday, and now I can't do that any more. I used to insult him.Who do
0:46:50 > 0:46:54you insult now? LAUGHTER
0:46:54 > 0:47:02You can see how quick it is.Garlic and capers inside there. Pancetta
0:47:02 > 0:47:06and wild mushrooms with chilli at the last minute, I will put in some
0:47:06 > 0:47:13wild mushrooms, porcini, in a little bit of water. The Pasteur goes
0:47:13 > 0:47:21straight in. I need you to chop some parsley.OK, just a little bit.
0:47:21 > 0:47:25Jamie to you out recently for a special birthday. Can we say how old
0:47:25 > 0:47:40you are? 69?You got it.You are nearly the same age as Lofty.He is
0:47:40 > 0:47:51younger than me.He is 70.Jesus!I saw on Instagram, there were the two
0:47:51 > 0:47:58review in his restaurant.He took me to the shops. He bought me a suit.
0:47:58 > 0:48:10Assured. A pair of shoes. Attire. Pair of socks. And append.
0:48:10 > 0:48:16Pair of socks. And append. -- a pen. What does that say about your
0:48:16 > 0:48:22sartorial elegance?He said, "You always look smart." They opened
0:48:22 > 0:48:29especially for me.And then he went out for a lovely lunch?We had lunch
0:48:29 > 0:48:39and we really enjoyed it. Quality time.Nice to be able to do that.
0:48:39 > 0:48:48What do you want me to do?Saute this one. Go. A squeeze of lemon.
0:48:48 > 0:48:56Lemon zest, as well?No.
0:48:57 > 0:49:03Lemon zest, as well?No. Look at that.Do you want some liquor, as
0:49:03 > 0:49:11well?A little bit.Why are you using linguine in one dish and
0:49:11 > 0:49:20tagliatelle in the other?It goes well with seafood, linguine. This
0:49:20 > 0:49:26one has capers, so it's a better when you eat it. You get a lovely
0:49:26 > 0:49:31sensation. With the other one, wild mushrooms, there's a little bit of
0:49:31 > 0:49:37juice and sauce inside and it stays on top and you can enjoy it.You are
0:49:37 > 0:49:43still very busy every day in the kitchen. Jamie's Italian.Have you
0:49:43 > 0:49:51been?Yes, I love it, I took my kids. The Pasteur, it does so much
0:49:51 > 0:49:54to bring really, really good pasta to such a wide audience.We make
0:49:54 > 0:50:02fresh pasta. Every single day. Unless you go to a high-end
0:50:02 > 0:50:06restaurant, that's very often something you missed.Yes, it is. We
0:50:06 > 0:50:13have a passion for pasta. We have special machines all the way from
0:50:13 > 0:50:19Italy. Squeeze a bit of lemon. We love what we are doing. A little bit
0:50:19 > 0:50:25of oil.I want to talk to buy the capers. You are using salted as
0:50:25 > 0:50:34opposed to the ones in brine. Why? In brine, it has a touch of vinegar.
0:50:34 > 0:50:42Sometimes it becomes very difficult to remove it. When you use the salty
0:50:42 > 0:50:46one, you leave it for a few minutes inside the water, and then the salt
0:50:46 > 0:50:55will disappear. But you still get a lovely taste.Is that clear?
0:50:55 > 0:51:01LAUGHTER Excellent. The breadcrumbs.This is
0:51:01 > 0:51:08just breadcrumbs, sauteed little bit, because when you put inside
0:51:08 > 0:51:15your mouth, crunch. It starts to dissolve, it's so nice. And then you
0:51:15 > 0:51:28get biting on it.I do know what's happening next. Quite frankly.
0:51:28 > 0:51:34happening next. Quite frankly.Some nice Parmesan cheese. On top. This
0:51:34 > 0:51:45is Peggy Arena. It's a lovely dish. -- pecorino. I got this beautiful
0:51:45 > 0:51:52olive oil, a drizzle on it. Don't be afraid to use olive oil. Olive oil
0:51:52 > 0:51:59is very, very good for you.Put it on the side. Beautiful. Two dishes
0:51:59 > 0:52:07in six and a half minutes, something like that, it's very good.
0:52:07 > 0:52:10like that, it's very good. 69, you can't be doing that any more. Watch
0:52:10 > 0:52:19yourself.Tagliatelle with pancetta mushrooms and thyme. And linguine
0:52:19 > 0:52:28with capers and olives.Beautiful. A drizzle of olive oil. That's it.
0:52:28 > 0:52:34Come on. Come and have a lie down. LAUGHTER
0:52:34 > 0:52:45Right, here. Dies in wherever you want to go first. -- dies in. --
0:52:47 > 0:52:57shall we have a drink?I found a wine from Sicily. It is Nicosia Etna
0:52:57 > 0:53:02Rosso. 11 quid from Marks & Spencer is the quality of the wine I have to
0:53:02 > 0:53:09say is absolutely stunning. Why is so good from there? It's on the
0:53:09 > 0:53:13volcano. It gives a real intensity to lift the flavour of wine but
0:53:13 > 0:53:17because its 700 metres above sea level, you get freshness, so it's a
0:53:17 > 0:53:29perfect pairing. A local grape. It's a risky business. On a volcano. Mick
0:53:29 > 0:53:33Hucknall from simply red had a vineyard in there. Be used to grow
0:53:33 > 0:53:37his own rape finds there. It's increasingly fashionable. It is
0:53:37 > 0:53:52southern Italy's answer.Oh my God! Amazing. Amazing. I love it.
0:53:52 > 0:53:55Amazing. Amazing. I love it. Olly, how do you manage to find the
0:53:55 > 0:53:59perfect marriage of whatever we cook?Inspired by your cooking,
0:53:59 > 0:54:15Gennaro, the only way.What a lovely man. Lifted up. Don't worry.Good?
0:54:15 > 0:54:25Beautiful.Excellent. Cheers to you. And cheers to Antonio. Bless him.
0:54:25 > 0:54:28Right, that was delicious. As it's Valentine's Day on Wednesday, who
0:54:28 > 0:54:33better to give as a desert recipe in his romantic French annex van
0:54:33 > 0:54:46Raymond Blanc and it's his ultimate chocolate tart.
0:54:52 > 0:54:54There are hundreds
0:54:54 > 0:54:56of varieties of chocolate on the market and for Raymond,
0:54:56 > 0:54:57100% dark chocolate is irresistible.
0:54:57 > 0:54:58That is seriously bitter.
0:54:58 > 0:55:00That's what I love the most.
0:55:00 > 0:55:01It's got so many lovely qualities.
0:55:01 > 0:55:03It melts in the mouth, wonderful flavours.
0:55:03 > 0:55:05When you feel melancholic, "Oh, let's have a bit of chocolate."
0:55:05 > 0:55:08You feel a bit under pressure, "Oh, let's have a bit of chocolate."
0:55:08 > 0:55:12You feel happy, you want chocolate, so you must always, at all times,
0:55:12 > 0:55:13have chocolate in your cupboards.
0:55:13 > 0:55:15That's always de rigueur.
0:55:15 > 0:55:18To test his office staff's taste buds, he's taking them a selection,
0:55:18 > 0:55:26ranging from a sweet milk chocolate to the darkest chocolate available.
0:55:26 > 0:55:28OK, Adam, let's see the girls.
0:55:28 > 0:55:34See if they love their chocolate, OK Hello!
0:55:34 > 0:55:39I have decided...
0:55:39 > 0:55:41Can I have your attention one minute I have decided
0:55:41 > 0:55:42to change the bonus system.
0:55:42 > 0:55:43We pay by chocolate now.
0:55:43 > 0:55:46OK, so you can do a bit of testing of chocolate.
0:55:46 > 0:55:48Who doesn't like chocolate?
0:55:48 > 0:55:54Number nine is the cheapest, containing just 20% cocoa solids.
0:55:54 > 0:55:56So which one you prefer?
0:55:56 > 0:55:57Number nine is beautiful.
0:55:57 > 0:55:59Number nine, yes.
0:55:59 > 0:56:00Number nine is brilliant.
0:56:00 > 0:56:01It's like...
0:56:01 > 0:56:04Yes, most of you have loved the number nine.
0:56:04 > 0:56:06Actually that's the worst chocolate.
0:56:06 > 0:56:13It's very highly sweet, very addictive, the sweetness.
0:56:13 > 0:56:17It's got only 20% cocoa content.
0:56:17 > 0:56:25I really feel so, so disappointed, so from tomorrow we are going to hav
0:56:25 > 0:56:27we are going to have
0:56:27 > 0:56:29a chocolate tasting every day at four o'clock exactly.
0:56:29 > 0:56:32Hooray!
0:56:36 > 0:56:37Adam!
0:56:37 > 0:56:41I asked you bran flakes this morning I was very clear about it.
0:56:41 > 0:56:44Raymond's next recipe is a chocolate delice,
0:56:44 > 0:56:50a rich, dark chocolate tart with a nutty, crunchy base.
0:56:50 > 0:56:54The delice au chocolat is a bit like a tarte au chocolat.
0:56:54 > 0:56:58For the base, I've used bran flakes.
0:56:58 > 0:57:03And you just...
0:57:03 > 0:57:05crunch them up nicely, and you have praline.
0:57:05 > 0:57:07Praline you can buy in any shops.
0:57:07 > 0:57:10You can also make it yourself.
0:57:10 > 0:57:13Praline paste is easy to make.
0:57:13 > 0:57:16All you need to do is blitz equal quantities of roasted hazelnuts
0:57:16 > 0:57:21and caramelised sugar in a blender.
0:57:21 > 0:57:24Then you mix the flakes to your hazelnut paste.
0:57:24 > 0:57:32So simple.
0:57:38 > 0:57:40And that's my base for my tart.
0:57:40 > 0:57:41Taste it.
0:57:41 > 0:57:42Really, really lovely.
0:57:42 > 0:57:43Yummy.
0:57:43 > 0:57:45Place the mixture between two sheets of greaseproof paper
0:57:45 > 0:57:46and get ready to roll.
0:57:46 > 0:57:48Adam, can I have my rolling pin, please?
0:57:48 > 0:57:50I want a big one, a serious one.
0:57:50 > 0:57:52That one, I find it a bit too thin.
0:57:52 > 0:57:53Tres bien.
0:57:53 > 0:57:54That's fine.
0:57:54 > 0:57:55Tres bien.
0:57:55 > 0:57:59It is wonderful, very nutty.
0:57:59 > 0:58:04There's a nut texture here and, Adam a better palette knife, mon petit.
0:58:04 > 0:58:07Thank you very much, Adam.
0:58:12 > 0:58:14And that, I'm going to keep it in the fridge.
0:58:16 > 0:58:20Ah, now, le chocolat.
0:58:20 > 0:58:21Let's go.
0:58:21 > 0:58:22Tres bien.
0:58:22 > 0:58:25Next, the filling for the chocolate tart.
0:58:25 > 0:58:28I'm going to boil my milk and my cream together.
0:58:28 > 0:58:31The eggs...
0:58:35 > 0:58:36Tres bien.
0:58:36 > 0:58:40So our milk now is rising, is rising, is rising up.
0:58:40 > 0:58:44I'm going to pour it over my eggs.
0:58:44 > 0:58:46The eggs are magical.
0:58:46 > 0:58:49The eggs are bonding that cream, and now all that I've got to do
0:58:49 > 0:58:52is to add my chocolate.
0:58:52 > 0:58:53Oh, la!
0:58:53 > 0:58:55Beautiful chocolate.
0:58:55 > 0:58:57Look at it.
0:58:57 > 0:58:58Voila.
0:58:58 > 0:59:00For this, Raymond's using a dark chocolate
0:59:00 > 0:59:07containing 70% cocoa solids.
0:59:07 > 0:59:08You see?
0:59:08 > 0:59:11Beautiful.
0:59:11 > 0:59:12Yes.
0:59:12 > 0:59:16When the mixture is smooth, pour it into a pastry frame.
0:59:16 > 0:59:21Voila.
0:59:21 > 0:59:25Then put it in the fridge to set for at least six hours.
0:59:25 > 0:59:31Voila.
0:59:31 > 0:59:33While the tart sets, prepare the decorations that
0:59:33 > 0:59:38will transform this simple dish into a work of art.
0:59:38 > 0:59:41First, make a caramel.
0:59:41 > 0:59:44Melt sugar in a heavy base pan until it's rich
0:59:44 > 0:59:46and golden in colour.
0:59:46 > 0:59:51What I want is a bit of darker colour so I can give a bit
0:59:51 > 0:59:52of flavour to my caramel.
0:59:52 > 0:59:55Put a roasted hazelnut on a cocktail stick,
0:59:55 > 0:59:57dip it in the caramel and pin in some Blu-tac to
0:59:57 > 1:00:03produce a long tail.
1:00:03 > 1:00:05Look at that - beautiful!
1:00:05 > 1:00:06Next, a light coffee foam.
1:00:06 > 1:00:09Add melted gelatine to some strong coffee and a little sugar,
1:00:09 > 1:00:16then whisk until frothy.
1:00:16 > 1:00:18So you've got the richness in the hazelnut, the praline,
1:00:18 > 1:00:20and then the richness again in the chocolate.
1:00:20 > 1:00:24So I want a sauce which is like air, you know, something so light.
1:00:24 > 1:00:25OK?
1:00:25 > 1:00:28Once the tart is set, it's time to decorate.
1:00:28 > 1:00:31Dust with some grated 70% chocolate.
1:00:31 > 1:00:33Nice textures, no?
1:00:33 > 1:00:38Icing sugar, please!
1:00:38 > 1:00:39Tres bien.
1:00:39 > 1:00:40Just very lightly...
1:00:40 > 1:00:41It's so simple.
1:00:41 > 1:00:49No sweat, no?
1:00:55 > 1:01:01Here's just a tiny little garnish - very pretty, very dainty.
1:01:01 > 1:01:09Voila, tout simplement.
1:01:17 > 1:01:22Thanks, Raymond. Simple as that. The heaven and hell boat is now closed
1:01:22 > 1:01:26and Stephen's fate is sealed.
1:01:26 > 1:01:35Let's take some calls. First is Richard.I picked up a lobster from
1:01:35 > 1:01:38the fishmonger this morning and I would like some advice on what to do
1:01:38 > 1:01:44with it.
1:01:44 > 1:01:46with it.Lobster can be an untameable thing but you can tame it
1:01:46 > 1:01:51by putting it in a pan with some lovely tomatoes, some lovely
1:01:51 > 1:01:55parsley, fresh sage, fresh basil and you make a lovely source to
1:01:55 > 1:02:02accompany your spaghetti, black and white, and the day after, you
1:02:02 > 1:02:08scramble a few eggs and you can have your breakfast on a Sunday. Why not?
1:02:08 > 1:02:13Taming lobsters. What do you drink with? Lobster is a real treat.
1:02:13 > 1:02:17Traditionally, French champagne has been the dish of the day but any
1:02:17 > 1:02:22sparkling wine.Or a light white? You could have an oak Chardonnay or
1:02:22 > 1:02:29Burgundy would be delicious. I would go for fizz!Stephen, you have a
1:02:29 > 1:02:35couple of tweaks?Yes, the appropriately named for this show
1:02:35 > 1:02:39Janet garlic once Tono from Olly, screw-top or Cork wine, is there any
1:02:39 > 1:02:45difference on quality?Hi, Janet. Nothing to fear from the screw-top.
1:02:45 > 1:02:51Gone are the days when they were inferior. The screw-top is very
1:02:51 > 1:02:57convenient, you can put it in the fridge and it will keep well but
1:02:57 > 1:03:03courts have their place, for fine wine.I have an inkling who might
1:03:03 > 1:03:11answer this question. Do you have an idea for an Italian winter salad?
1:03:11 > 1:03:16Salads really grows in the winter, lots different salads grow in the
1:03:16 > 1:03:24winter. You have a rid Duccio and an endive. Escarole... Extra virgin
1:03:24 > 1:03:31olive oil and a squeeze of lemon inside, salt and pepper.And you can
1:03:31 > 1:03:36get some fennel and you can pan fry them and put them on top with some
1:03:36 > 1:03:46lovely blue cheese.Oh, my salad! Our next call is Sue from
1:03:46 > 1:03:50Worcestershire. What is your question?Good morning. I have a
1:03:50 > 1:03:58hazelnut liqueur and I would like to mail how to use it?We have exactly
1:03:58 > 1:04:05the same liqueur. It is incredible. That his hazelnuts. Make a lovely
1:04:05 > 1:04:10tiramisu. So simple. You need some finger biscuits, some double
1:04:10 > 1:04:16espresso, some mascarpone cream. You make the coffee, you put the liqueur
1:04:16 > 1:04:21inside with the coffee and the sugar, you mix together at biscuits,
1:04:21 > 1:04:30finger biscuits, sponge it, then you can but some mascarpone on top,
1:04:30 > 1:04:38great to shop over chocolate and just enjoy it. It is Valentine! You
1:04:38 > 1:04:43really love it.
1:04:43 > 1:04:46really love it.I was wondering what was coming next! Thanks to everyone
1:04:46 > 1:04:51who called and treated. This week, Glyn Pernell is getting the chance
1:04:51 > 1:04:55to prove his theory that Birmingham is the centre of the culinary
1:04:55 > 1:05:02universe. Let's see if he can persuade us.
1:05:05 > 1:05:09I've lived in Birmingham most of my life and I think it is the centre of
1:05:09 > 1:05:11the universe. Used to be the culinary desert of Britain but now
1:05:11 > 1:05:16is one of the most exciting cities in Britain. I am going to show you
1:05:16 > 1:05:24exactly why it is the best place to eat. Markets are the heartbeat of
1:05:24 > 1:05:28any city. This is one of my favourite places in Birmingham. I've
1:05:28 > 1:05:32been coming here since I was a kid and I come down here to get food for
1:05:32 > 1:05:41home and the restaurant. Nice to see you. There is the head.You have
1:05:41 > 1:05:47head, belly, feet.Pigs' Trotters are one of my favourite things. When
1:05:47 > 1:05:52I was a kid we got them as a treat on a Saturday to drop my mum would
1:05:52 > 1:05:59boil them, I would be in my pyjamas watching Blind date.We do about 25
1:05:59 > 1:06:03pigs are weak.Why would you say it has become more popular?The
1:06:03 > 1:06:09diversity of our customers, from all over the world. Chinese, Vietnamese.
1:06:09 > 1:06:15The only thing we don't sell is the squeal!You can't sell the squeal!
1:06:15 > 1:06:22These are one of my favourite little treats at the market. Cockles, a
1:06:22 > 1:06:27splash of vinegar and eight dash of white pepper. Brilliant! Takes me
1:06:27 > 1:06:32back to being a little kid coming round here, a pot of cockles. Can't
1:06:32 > 1:06:40beat it! How are we? Tracy, morning. I'm here to showcase what fantastic
1:06:40 > 1:06:46fish we've got in the Birmingham market. Traditionally... Is at the
1:06:46 > 1:06:51West Indians on the Chinese that Brian?The Caribbean, you got your
1:06:51 > 1:06:55Chinese. There are 201 different nations in Birmingham and we are
1:06:55 > 1:07:00trying to get as much from around the world.Birmingham has an array
1:07:00 > 1:07:06of fantastic produce but is also famous for one dish, the balti.
1:07:19 > 1:07:23This may be a bit of a cliche but if you are in Birmingham you've got to
1:07:23 > 1:07:28have a curry. This was created here in the early 1960s for the western
1:07:28 > 1:07:34Pallett and there are now hundreds of balti houses serving 20,000
1:07:34 > 1:07:38people a week. That is a lot of curry! I don't need these. I am
1:07:38 > 1:07:43going to eat it with these. You may have yellow stained fingers for a
1:07:43 > 1:07:48week afterwards but it is definitely worth it. Birmingham isn't just
1:07:48 > 1:07:52about balti is. Over the last 15 years we have seen a fantastic
1:07:52 > 1:07:55change in the restaurant and food seem to cocktail bars Michelins
1:07:55 > 1:08:06stars and sushi. This is one of my favourite places where we buy sushi.
1:08:06 > 1:08:13We have been spoilt, boys!
1:08:13 > 1:08:15We have been spoilt, boys! If you would have told me you would have
1:08:15 > 1:08:20cocktail bars and sushi restaurants in Birmingham 15 years ago. Of
1:08:20 > 1:08:24cocktail 15 years ago in Birmingham was a cube of ice and a slice of
1:08:24 > 1:08:28lemon! I told you that Birmingham was the food capital of the world
1:08:28 > 1:08:36and we have only scratched the surface of what the city has to
1:08:36 > 1:08:40Thanks for that. If you good tips. You are performing in Birmingham.
1:08:40 > 1:08:47Yes, a good few tips. There is a restaurant outside Glasgow called a
1:08:47 > 1:08:52balti Towers.
1:08:52 > 1:08:57... Shrove Tuesday has crept up on us so we are going to do a pancake
1:08:57 > 1:09:01challenge.Can our chefs toss their way to glory. The aim is to flip the
1:09:01 > 1:09:09pancake as many times as you can. You both have the same batter, oil,
1:09:09 > 1:09:15pounds, a level playing field.
1:09:17 > 1:09:22I am ready for a challenge now I don't have my scarf!Are you ready?
1:09:22 > 1:09:28Shall we start making pancakes? Three, two, one, go. Not quite the
1:09:28 > 1:09:34explosive start!
1:09:34 > 1:09:37explosive start! Both of you need to make a pancake. As soon as you have
1:09:37 > 1:09:44made a pancake, we will start flipping.What is the secret? A warm
1:09:44 > 1:09:50plan to start?You need a nice nonstick pan, a hot pan, and good
1:09:50 > 1:09:55batter. Usually the first one messes up and I throw it away. The tension
1:09:55 > 1:10:01is palpable.Do they do Shrove Tuesday in Italy?We make them like
1:10:01 > 1:10:07a cannelloni, we make them with better melted rockDo you have a day
1:10:07 > 1:10:15that celebrates them?No, we don't. We make things that only contain
1:10:15 > 1:10:27flour, eggs and a bit of sorts. There we go. That's cooking.Are you
1:10:27 > 1:10:38ready, Eleonora?Yes, it is cooking! That is an improvisation for you,
1:10:38 > 1:10:43Matt.
1:10:43 > 1:10:48Matt.We are going to miss Shrove Tuesday by the time...Gennaro, you
1:10:48 > 1:11:01are cooking so well!Go! Flip! Gennaro, help! Help!
1:11:05 > 1:11:12Gennaro, help! Help! One. Two. Three. Four.I think I'm being
1:11:12 > 1:11:20hypnotised by Gennaro's pancake!
1:11:20 > 1:11:26hypnotised by Gennaro's pancake!You are a perfect gent, Gennaro.
1:11:26 > 1:11:26Gennaro,
1:11:26 > 1:11:36Gennaro, how many do you think you got? 33. Four! That is for you,
1:11:36 > 1:11:41fellow. Of all the achievements of your life, that is going to be up
1:11:41 > 1:11:48there. That is why we do the omelette talent and nothing else!
1:11:48 > 1:11:54Will Stephen get his food heaven, venison, or food hell, try? We will
1:11:54 > 1:12:07find out after Nigel Slater shows us two more hearty simple suppers.
1:12:08 > 1:12:10I'm going to be cooking pork chops
1:12:10 > 1:12:11with apples and cider.
1:12:11 > 1:12:12I'm very fussy about pork chops.
1:12:12 > 1:12:14I like good, thick ones, with plenty of fat,
1:12:14 > 1:12:17so that as the chop cooks, that fat makes the meat
1:12:17 > 1:12:18really succulent.
1:12:18 > 1:12:20Pork and apple works on so many levels, you know.
1:12:20 > 1:12:23It works because of the richness, and the sharpness of the fruit.
1:12:23 > 1:12:25But it also works on another level altogether -
1:12:25 > 1:12:28that idea of pigs, in an orchard, crunching their way through windfall
1:12:28 > 1:12:32apples in the grass.
1:12:32 > 1:12:37And it just brings...
1:12:37 > 1:12:45I don't know, a bit of poetry to supper.
1:12:48 > 1:12:49I don't think that's a bad thing.
1:12:49 > 1:12:52I don't think we always have to be quite so practical.
1:12:52 > 1:12:55I like to give the rind a good headstart to getting a bit crispy,
1:12:55 > 1:12:57by just searing it in the oil.
1:12:57 > 1:13:05Then, lightly fry each side - about a minute or so should do it.
1:13:11 > 1:13:19I'm going to put a little bit of cider with these.
1:13:21 > 1:13:24Once lightly browned on the sides, pull out the chops, then bung
1:13:24 > 1:13:25the onions into the hot pan.
1:13:25 > 1:13:27Whilst they're browning, chop up some dessert apples.
1:13:27 > 1:13:35I'm using the Discovery ones from my garden.
1:13:36 > 1:13:38I'm going to carefully add some sage.
1:13:38 > 1:13:39Use it sparingly,
1:13:39 > 1:13:40because it can overpower the dish.
1:13:40 > 1:13:43Then squash some juniper berries to add a fresh,
1:13:43 > 1:13:50lemony quality to the dish.
1:13:59 > 1:14:01I'm gonna pop the chops back.
1:14:01 > 1:14:02These are such sweet little apples.
1:14:02 > 1:14:03They're so cute.
1:14:03 > 1:14:09I'm gonna pop a couple of whole ones in as well.
1:14:09 > 1:14:12Season to taste with salt and pepper and add a good glass of cider.
1:14:12 > 1:14:16Slide into a hot oven for about half-an-hour.
1:14:16 > 1:14:22What's great about this dish is you can either cook it
1:14:22 > 1:14:24quickly on high heat, or leave it in the oven
1:14:24 > 1:14:26for hours on low.
1:14:26 > 1:14:29What's happened is that all of the succulence from the meat,
1:14:29 > 1:14:32and all of the juices, all the flavourings,
1:14:32 > 1:14:36just come together.
1:14:36 > 1:14:39That, for me, is both supper and a big treat.
1:14:44 > 1:14:52Of course, the perfect drink for thi dish is a glass of ice-cold cider.
1:15:02 > 1:15:05We all have our favourite combos - ingredients that work
1:15:05 > 1:15:08perfectly together.
1:15:08 > 1:15:11They're always on our shopping list.
1:15:11 > 1:15:14The danger is that these favourites can become a bit predictable.
1:15:14 > 1:15:16Which is why I like to bring something new to these
1:15:16 > 1:15:18existing relationships.
1:15:18 > 1:15:22Some of our favourite culinary marriages are with the most
1:15:22 > 1:15:27basic of ingredients.
1:15:27 > 1:15:30Potatoes and leeks is one that works very well.
1:15:30 > 1:15:37So I want to bring them together as the base of a sumptuous chowder.
1:15:37 > 1:15:43Start by placing the chopped leeks into a warm pan of butter,
1:15:43 > 1:15:44and adding some thyme.
1:15:44 > 1:15:47I want the leeks to cook very gently in the butter.
1:15:47 > 1:15:50I don't want them to brown.
1:15:50 > 1:15:54And the best way to do that is to pu a little bit of paper on top,
1:15:54 > 1:15:57so that they actually steam as much as they fry.
1:15:57 > 1:16:02And I put the lid on as well, so that none of the steam can escape
1:16:02 > 1:16:10To give a little body, add some potatoes.
1:16:10 > 1:16:12Put my potatoes in.
1:16:12 > 1:16:17Into this soup, or stew, whatever you want to call it,
1:16:17 > 1:16:21I'm going to put some smoked haddock And I want the haddock to go quite
1:16:21 > 1:16:24a long way, because it's not the cheapest of fish.
1:16:24 > 1:16:24So I'm going to use sweetcorn.
1:16:24 > 1:16:28And the reason for that is because the liquid in this soup
1:16:28 > 1:16:31is actually going to be milk.
1:16:31 > 1:16:38And sweetcorn loves dairy produce.
1:16:42 > 1:16:44I've always cooked my smoked haddock in milk.
1:16:44 > 1:16:47I'm sure there's some very technical reasons for it.
1:16:47 > 1:16:53But I do it cos my mum did it.
1:16:55 > 1:16:57Milk softens the smokiness of the haddock.
1:16:57 > 1:17:00It's also wonderful with the sweetcorn.
1:17:00 > 1:17:04Drop in a few bay leaves and a sprinkling of peppercorns.
1:17:04 > 1:17:08Your fish should be ready in under ten minutes.
1:17:08 > 1:17:10This is more than a single marriage of ingredients.
1:17:10 > 1:17:14It's actually a marriage of the leeks and potatoes,
1:17:14 > 1:17:20and the milk and the sweetcorn.
1:17:20 > 1:17:23It all comes together.
1:17:23 > 1:17:26Break the haddock into chunks, drain some of the milk,
1:17:26 > 1:17:30and resettle to the chowder.
1:17:30 > 1:17:35Dishes like this, which are calming, they've got a quality to them that
1:17:35 > 1:17:40brings a sense of peace into your supper.
1:17:40 > 1:17:42There's something very gentle and old-fashioned about these
1:17:42 > 1:17:45flavours and these smells.
1:17:45 > 1:17:50And especially these ingredients.
1:17:50 > 1:17:53Everything in this dish has a classic connection.
1:17:53 > 1:17:56Leeks to potatoes, milk to sweetcorn, and fish to some
1:17:56 > 1:18:04freshly chopped parsley.
1:18:05 > 1:18:09There are some recipes I like to put on a plate,
1:18:09 > 1:18:12and pop them in front of everybody.
1:18:12 > 1:18:15And there's other recipes that I like to put in the middle
1:18:15 > 1:18:20of the table, with a big ladle, and get people to help themselves.
1:18:20 > 1:18:24And this is one of those.
1:18:24 > 1:18:26It's bowl food.
1:18:26 > 1:18:32As well as soul food.
1:18:39 > 1:18:42It has to be the bond between so many of the ingredients
1:18:42 > 1:18:49in this supper that makes it absolutely mouth-watering.
1:18:53 > 1:18:57Thanks for that, Nigel. Time to find out what Steve is going to get, Food
1:18:57 > 1:19:03Heaven or food health. This is what I'd deal of Heaven. Venison, all the
1:19:03 > 1:19:17nice stuff. Your idea of how, tripe, coriander. So nice.What is that?I
1:19:17 > 1:19:20suspect there's a lot of tripe eaters out there. Right, what do you
1:19:20 > 1:19:28think they went for?I'm hoping they went for the venison.65% of the
1:19:28 > 1:19:32people... Went for venison. APPLAUSE
1:19:32 > 1:19:36We won't need to look at the tripe again.
1:19:36 > 1:19:39I will eat this tripe. I love it.
1:19:44 > 1:19:53OK, Gennaro, sort out some wild mushrooms, venison tartare as well.
1:19:53 > 1:19:56Eleonora, dice up the Apple and shall not. That is not for you,
1:19:56 > 1:20:08Gennaro. -- shallot. I've got some roasted bones. That's right, throw
1:20:08 > 1:20:16that in there. Garlic. Juniper berry. Just to give it a back taste.
1:20:16 > 1:20:21Then some chicken stock over the top. Summer it for about one hour.
1:20:21 > 1:20:32It reduces. -- simmer it.Do you do a lot of cooking?Not a great deal.
1:20:32 > 1:20:38What sort of thing do you need on the road?Fortunately, the show
1:20:38 > 1:20:42comes down about 9pm so there's still time to go out and eat, so we
1:20:42 > 1:20:45would get the local guidebooks out and any recommendations would be
1:20:45 > 1:20:53very gratefully received.Right, I'm going to make, flour, egg, and this
1:20:53 > 1:20:59is dried cep. Put it in a coffee grinder, and put in a little crust
1:20:59 > 1:21:10on this venison.Is it a relatively cheap meat, venison?Generally not.
1:21:10 > 1:21:18Some people say it is dead deer! Think about it!
1:21:18 > 1:21:24LAUGHTER Right, OK, let's have some
1:21:24 > 1:21:34seasoning, actually. Flour, egg. Finally, the cep crumbs, put it in a
1:21:34 > 1:21:38pan and stick it in the oven for about six minutes or so. You want it
1:21:38 > 1:21:49nice and rare.And the cep will form the crust?Yes, exactly.
1:21:50 > 1:21:53the crust?Yes, exactly. Now, going from deer to Drop The Dead Donkey. I
1:21:53 > 1:21:57enjoyed watching that. You won the comedy award for that.I did,
1:21:57 > 1:22:04indeed.Was it of its time or ahead of its time?I think ahead of its
1:22:04 > 1:22:09time. The only other thing on there that was as close to it was spitting
1:22:09 > 1:22:16image. We were absolutely dependent on what was happening in the news.
1:22:16 > 1:22:21It was risky because a quarter of the show was given to you in front
1:22:21 > 1:22:26of a live audience.We would record it on a Wednesday night with a live
1:22:26 > 1:22:31audience. Two of us would go in on the Thursday to do Thursday's news
1:22:31 > 1:22:36over the end credits. The latest they got it to the channel before it
1:22:36 > 1:22:42went on air was 40 minutes. A huge amount of pressure. It was Andy
1:22:42 > 1:22:47Hamilton and Guy Jenkins coping well with it. They would leave gaps for
1:22:47 > 1:22:50the topical humour and frame it around whichever characters were on
1:22:50 > 1:22:54screen at the time, so they shaped it to those characters and I have no
1:22:54 > 1:23:01idea how they did it.I would say it's ripe for bringing it back.
1:23:01 > 1:23:08Especially in these times as well. Yes, it's calling out for it.You
1:23:08 > 1:23:14could come back as gas. I loved him. He was a great character.You've
1:23:14 > 1:23:19done so me different things, voice-overs, radio, TV, all the
1:23:19 > 1:23:22roles he played, is there one particular one that makes you more
1:23:22 > 1:23:26nervous than the other? What's the most nervous you've been a
1:23:26 > 1:23:32performance?I'm doing a charity show next Sunday in Newcastle, at
1:23:32 > 1:23:40the Metro Arena, two shows in front of two batches of 11,000 people.
1:23:40 > 1:23:48That could be nerve-racking. Yeah. I think the live radio play I did last
1:23:48 > 1:23:53year for Valentine's Day, just knowing that one slip-up was going
1:23:53 > 1:24:04to be heard, that was terribly nerve-racking.I was going to talk
1:24:04 > 1:24:08about Wild At Heart, but you crashed a balloon in Australia?Yes, we hit
1:24:08 > 1:24:15the ground at 35 mph and got dragged through a field full of rocks. Yes,
1:24:15 > 1:24:19I broke two teeth. The cameraman injured his back. That we are still
1:24:19 > 1:24:26here.All in the name of television. The producers were thrilled! They
1:24:26 > 1:24:33didn't show it. They hired a helicopter that day to follow us, so
1:24:33 > 1:24:37we went when we shouldn't have, really, but they got some fantastic
1:24:37 > 1:24:45footage.They were very happy. That's the main thing. Which teeth?
1:24:45 > 1:24:55Two at the back.This is venison tartare. Dijon mustard, shallot,
1:24:55 > 1:25:00capers.
1:25:01 > 1:25:04capers. Sauteed mushrooms. Here we have got the stock.Stephen, you do
1:25:04 > 1:25:09the voice-over where you are the character of Bob the builder?I was
1:25:09 > 1:25:15his twin brother. Tom, the zoologist, which does not scan as
1:25:15 > 1:25:22well. I haven't got a single out of it. It was a Christmas special. The
1:25:22 > 1:25:29best Christmas ever, it was called. I got to sing crocodile Rock with
1:25:29 > 1:25:41noddy Holder. So that was a treat. And also Pingu.I was head right on
1:25:41 > 1:25:46many theories and I have much affection for the Penguin.Great
1:25:46 > 1:25:51dialogue.It was all emotive and it was good fun.But you could tell
1:25:51 > 1:25:58what they said.Next week we have got Stephen Mangan as a guest and
1:25:58 > 1:26:03you have been working with him recently.Yes, six part show for the
1:26:03 > 1:26:10BBC called The Split dealing with a family of divorce lawyers, one of
1:26:10 > 1:26:16whom moved to another company, hence the split. It's a self-contained
1:26:16 > 1:26:20story every week, written by Abby Morgan, and there is a big divorce
1:26:20 > 1:26:27which goes through all six episodes between myself and Meera sial.Happy
1:26:27 > 1:26:34show?Yes, people will be very interested, I'm sure. I think it on
1:26:34 > 1:26:43in April. The BBC.There is the wild mushroom tartare. Venison broth, and
1:26:43 > 1:26:50after about five minutes or so,... Let's carve that.... Bring the
1:26:50 > 1:26:57venison out. Let it restful stop take off a couple of chops.Stephen,
1:26:57 > 1:27:01preparing for a role, how long in advance does it take for you to nail
1:27:01 > 1:27:08the character?If you are doing a theatre show, it depends, it grows
1:27:08 > 1:27:13in the rehearsal. And then more so when the audience take on as well
1:27:13 > 1:27:16because they are the missing character for the few weeks you are
1:27:16 > 1:27:19working away, so it's an interesting thing when we start next week in
1:27:19 > 1:27:31Cambridge.Stephen, do you want to try it?Yes, thank you.What are we
1:27:31 > 1:27:34drinking, Olly?Venison is a hearty meat and they can cope with a big
1:27:34 > 1:27:41flavoured wine so this is on offer in Waitrose, this is Reserve Shiraz
1:27:41 > 1:27:46St Hallett, £8 99, one of those hearty winter warmers, and it's
1:27:46 > 1:27:50superb. It has not been that fashionable to have a big hearty
1:27:50 > 1:27:54Australian Shiraz and I think some of them are so brilliant. This
1:27:54 > 1:27:59family have been doing it since the 1940s.What are you doing with the
1:27:59 > 1:28:06glasses? It is the anticipation of what is happening. After a frenetic
1:28:06 > 1:28:12show, it's quite a calm thing.Yes. I don't know why I'm putting the lid
1:28:12 > 1:28:20on.It's absolutely beautiful.Good. With the cold tartare. Beautiful.
1:28:20 > 1:28:26Plenty of sunshine.
1:28:26 > 1:28:32Plenty of sunshine.Herding cuts. It is so good. Delicious full stop good
1:28:32 > 1:28:39luck with the tour. That all from us from Saturday Kitchen Live. Thanks
1:28:39 > 1:28:42to our studio guests. All the recipes from the show are on the
1:28:42 > 1:28:47website bbc.co.uk/saturdaykitchen. We are back live at 10am on BBC Two
1:28:47 > 1:28:52next week well the Winter Olympics continue and its Chinese New Year
1:28:52 > 1:29:00special with Ching He-Huang and Ken Hom. Moral Best Bites for you
1:29:00 > 1:29:01tomorrow on BBC Two. Have