Matt Tebbutt is joined by chefs Gennaro Contaldo and Eleonora Galasso, and special guest Stephen Tompkinson. Drinks expert Olly Smith picks the wines to go with the studio dishes.
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Good morning. I hope you are hungry
because we have 90 minutes of
top-class food to inspire you. I'm
Matt Tebbutt and this is Saturday
Welcome to the show. We've got two
brilliant Italian chefs joining us
today, Eleonora Galasso and Gennaro
Contaldo, and on the drinks it is
Lee Smith. Do you like our new
I love it! It is welcoming
This is going to set
the theme of the show. Eleonora, you
are cooking first.
Yes, I am cooking
a beautiful rice dish with soul food
and beautiful prosecco gravy. It is
a recipe from a 17th century, when
rice arrived in Naples and so it was
thought of in different ways.
have prosecco gravy as a little
twist, a lodge to Britain and nod to
Wales... Not to Wales? Mode to
It is an hot much to you so
whoa but it is made with prosecco so
it is a nod to the region of Venice.
Gennaro, we are doing a celebration
Yes, two simple pasta
dishes, one with mushrooms and
pancetta, and another one which
Antonio used to like, "Cook me
something quick!" I will do it with
garlic, chilli, olives.
friend and a great friend of ours.
Olly, you are on the wine, straight
off the boat from China.
Yes, I was
in northern China and it was minus
30. This is like a midnight feast
for me to drop it is marvellous! We
have lashes of fantastic wine and
depending on which we heaven and
hell swings we may have a British
beard it up as always we have some
films from Rick Steyn, the Hairy
Bikers, Wray blog and Nigel Slater.
Our special guest today has been
keeping audiences are retained for
20 years with shows from Drop The
Dead Donkey to DCI Banks. Today he
is mainly doing eating so I am
delighted to welcome Stephen
Tompkinson. Nice to see you. This is
your third time on the show.
Thank you for taking
time out of rehearsals for Art.
it was the final day of rehearsals
yesterday and we start in Cambridge
next week for 17 weeks, touring the
You are happy with it?
You know the score,
heaven and hell. What is your food
Venison. It is something I
have always liked. That is a nice
alternative to stake.
And you love
I do indeed.
What about hell?
something I have never tried but I
don't like the look of...
haven't tried it?
No, I was going to
throw in at the deep end for tripe.
It is very brave of you. Tripe is my
hell. It is the smell, you know when
you get it into your nose?
little bit of mint on top!
little bit of mint on top!
Put a peg
on your nose and eat it?
never tried it, I thought I would
try a new experience and vomiting
live on television would be one!
the viewers give you have and I will
give you the perfect accommodation
of venison and wild mushrooms so I
will roast rack of venison and top
with cep crust and I will throw in
some venison tartare and some
sauteed wild mushrooms. If Stephen
gets Hell, I will make tripe, tripe
and more tripe. An Asian beef tripe
and coriander salad and a tripe stew
I don't like coriander
Obviously you have to wait
to the end of the show to find out
which won the viewers vote for. Go
to the Saturday Kitchen website
before 11am to vote and we also want
your questions. Just dial 0330 123
14 10. Get dialling now and, as
always, you can join the show on
social media. You can chip in what
you like. We are going to cook.
It is the way you walk! Let's start
off. We are making a beautiful rice
baked so we make making risotto.
They're going to be a lovely source.
We are making a stock. I am going to
start off with this one. I have
because it will add to some extra --
It is an unusual addition.
You make vegetable stock and to
start with, Gennaro will agree with
me, when you go to a market in
Italy, whichever market you go to,
you always get for free the elements
that will help you make both stock
and soft free to for your week. You
will leave it in your fridge and add
to all of your recipes.
carrots and onions you are always
And you can have
potatoes and tomatoes in the stock.
There is no limit to the vegetables
you can put in. I see that you have
put onion into the pan but there is
whoa whether one should use union or
garlic. People always discuss about
it. I am for the money and so we
will chuck the garlic this is going
to have the air we are going to fry
the objective is to make it lovely
and crunchy for a before we at the
labels of stock and we are going to
cook it in a lovely way. We are
going to massage it around for about
two minutes, and then we are going
to add labels of stock and after
about 15 minutes, when this is going
to be lovely cooked, we are going to
add up some butter and some lovely
I am making the source.
This is a basic rule and we are
going to use a bit of green. What
We are using nutmeg,
rice paper. If you're feeling more
adventurous you can use black pepper
or chilli. No recipe is ever
prescriptive in Italy so you do it
with what you have. You improvise in
the kitchen, as you do in life. Life
is a celebration, that's for sure.
In with the green. This B covers of
your cookbook. -- this recipe comes
from your cookbook.
something you can adapt with
whatever leftovers you have. If you
made the risotto last night, for
example, very easily you can
transform it and put it in a mould
so you are going to grease the mould
with some lovely olive oil. I like
the extra virgin olive oil, possibly
Is this a leftover
dish, a celebration dish?
It is a
leftover dish that becomes
tomorrow's dish so it is a never
ending dish with which you can
always celebrate it is there any day
in which you don't celebrate? I
don't really see it! We are going to
grease this so it will be important
for the olive oil to be the best
quality you can get because of the
smell and also because, when it is
cold-pressed it is actually
extracted, the juices extracted,
with unheated machines, hence you
have a lovely olive juice as opposed
to that sort of chemical
transformation you get with very
heated machines. It is a bit more
expensive but you get to go less to
the GP, so you have more time for
the lovely stuff in life, right?
have been away filming with Gennaro
and Jamie recently?
Oh, my God, that
was so much fun! We have been to
Rome to speak with the world
heritage that we have and they are
the unknowns, the grandmothers, and
that was some weeks before the pizza
became world heritage, you know?
# When the moon hits your eyes like
a big pizza pie
# That's a Mori!
That is all yours!
have made it already!
What do you
need me to do?
Basically, now I will
lead... This rise has been mixed up
with lovely Parmesan and butter and
with about two thirds of that gravy
source. What we will need to do very
simply is take this rice, that lets
say is left over from last night,
and put it in this mould, just chuck
it in, and then we are going to oven
bake it for 30 minutes and then
forget about it all.
So you put the
sole in raw and then bake it in the
Exactly, and we are going to
make it with some citrusy fruits.
And you want a little julienne of
orange and lemon?
That's what I
would like, and also some lovely
parsley, flat leaf parsley, slightly
chopped, always roughly chopped. We
are never very precise! As you can
see, I do not wear a white hat, I am
not a chef, I am all about home
food. This dish that dates back from
the 17th century in Naples actually
arrived in Naples in the same period
in which rice arrived to. Rice was
somehow refused because maples was
all about macaroni and when rice
arrived, they said, "What shall we
do with it?" Basically, people would
use it just when they had stomach
aches as a cure. It was a good way
to have the kids eat something
nourishing, healthy, and that would
prevent them from getting sick. Now
it is something delicious. This
beautiful dish, you can make it with
any leftovers you have sitting down
board in the fridge. You can have it
with lovely stripes of courgette,
for example, you can have it with
pancetta, or lovely meatballs,
either big very small once. Do you
make it with meatballs and tomatoes,
Had via a second. If you
would like to ask a question, give
us a ring now on 0330 123 14 10.
That's 0330 123 14 10. Calls are
charged at your standard network
rate. And continue!
I want to
know how you make it.
meatballs, yes. With garlic, a
little bit of parsley, a bit of
Parmesan, fried, sauteed, fresh
tomato. Drop the meatballs inside,
cook the spaghetti or the
don't faint! Shall we do this?
OK. The show
must go on, mustn't it!
must go on, mustn't it! That is a
There is your source, there
is your garnish.
It is going to be
nice and easy. We are going to put
our lovely prosecco gravy on top and
around, and then we are going to
garnish with beautiful orange and
lemon, all around, just the way you
see fit, and then a little bit of
parsley - why not? Let's not be shy!
This is a dish you seen before?
not this particular one, but kind
Shall I be mother?
Put it there.
Remind us what that is called.
is rice timbale with the sole and a
lot of love!
OK, let's go over here. Right, grab
a knife and some plates.
a knife and some plates.
It looks so
good. We must tasted.
How do you do
Slice it like so? Yes, this is
one of those cases where you can
have your cake and eat it too.
you follow that recipe, Stephen?
Because, if you
didn't, they are on the website.
ever there are some leftovers and
you make it for your family, the
following day you can do the
so-called the meal where you put the
rice in a pan and put it down with
the lid pretty much as you would
with an omelette, and then you would
eat it as if it was a cake, a rice
cake. In that case, you can fry it
with olive oil whereas here we have
used mostly but because rice, the
marriage of rice is usually with
Have a seat.
Can I try some?
It is beautiful.
So, with this we
are going to go with prosecute. An
absolute bargain, 799. It's very
good. Extra dry. A little more
fruity than the
fruity than the brut, and it is
slightly drier. I love this with
this kind of dish. It's great for a
party. Valentine's Day coming up,
it's a great option. And organic
prosecute from northern Italy,
lovely part of the world.
Oh my God,
what a marriage of food. Look at
that. It's so good.
Italian comfort food.
You find it in
homes but never in restaurants. You
have to divide this between a horde
of ravenous hungry people.
going to go a long way, isn't it? So
tomorrow you could do something
Absolutely, I will fry it in a
pan. If you misbehave, I will just
throw it at you.
In Dublin last week, I heard
one fellow say, I'm going to Rome
for Easter, and he said, no, I am
going to roam around Baggot Street!
I love it.
Also the wine. It's so
perfect, so good, because each bite
you have, it is clean and fresh.
extra dry bid works well if
specially with a citrus in the dish.
It lightens it. This is kind of your
It makes it feel quite
light and summary.
what's the next course?
It is going
to be tagliatelle with pancetta
mushrooms and thyme, linguine with
You will love it. We look
forward to that and if you want to
ask questions this morning, call
0330 123 1410 and lines close at
11am so get dialling the orange you
can tweet as. Don't forget to vote
for food had a or Food Hell on the
website. Now let's catch up with
Rick stein on another long weekend
in Lisbon, which is fast becoming
the biggest foodie hotspot. Take a
look at this.
Well, it's some time
since I've been to Lisbon,
but what I remember most
of all was the seafood.
But not just the wonderfully fresh
seafood, but the little
restaurants that sold it,
with, all the time,
a view over the water -
not the open sea but the River
And the other thing was the tiles -
everywhere the buildings seemed
to be clad in these beautifully
faded blue and green tiles.
I remember those particularly.
And the other thing were the narrow
streets, often going up
and down some really,
really steep hills.
Not so good if you're carrying heavy
filming equipment, but fine for me.
I don't have to.
Now, this is a nice, practical,
ordinary sort of hotel.
It's not going to break the bank
and it has all the accoutrements
for my long weekend,
namely a bar.
How often does this happen to me?
Don't make me have
to go back downstairs.
This is nice and modern.
A Japanese bathroom
with its little panes.
The bed looks nice.
Nice double bed.
That'll be good.
And the view.
A road and another hotel.
Well, you can't have everything.
No, you can't.
I'd much rather overlook this square
with a view of the River Tagus
or a view of the castle or this
square, but if, like me,
you happen to plan your weekend
around mid-June, you may find that
all the hotels are
booked in the centre
because of this man -
Today is his day.
St Anthony's patronage is bountiful.
He is the patron saint
of fishermen, the poor,
horses, pregnant women and swine
herds, to name but a few.
means warmer waters
and the coming of the sardines.
They're at their very best, full of
oil and extremely sweet and tasty.
Now when I have the luxury
of eating a grilled sardine,
no matter where I am in the world,
I think of Portugal.
They should be on the national flag.
SHE SPEAKS PORTUGUESE
looking forward to this.
I just asked them how to eat this
on bread because, obviously,
there's loads of bones in a sardine.
I couldn't totally understand
what she was saying but I got
the general gist of it.
I think, basically,
you just take the skin off
and then you pull it apart.
It's very hot, but very fresh...
and very tasty.
And I noticed that she said,
now you pull out the backbone...
but you have to eat these bits here.
There is just something incredibly
wonderful about getting messy
eating food like this,
which is so good.
It is sort of part of the whole...
enjoyment of it.
You'd love this.
I promise that.
UPBEAT MUSIC PLAYS
'My very first breakfast
here in Lisbon has to be this -
'the famous pasteis de Belem,
'the most brilliant custard tart
you've ever tasted.' I'd go further
and say that these sweet,
mellow, warm, very gooey
and exceedingly tasty little tarts
were a real eye-opener for me.
And this cafe-cum-bakery
with its rabbit warren
of tile-encrusted rooms
is a sheer delight.
Naturally, the recipe
is a closely guarded secret,
and so from eight in the morning
until 11 at night,
the queues are always there.
Well, I'm extremely partial
to a custard tart, but they don't
get any better than these.
What makes them so special
is the extraordinary softness
of the custard and the crispness
and the lightness of the pastry.
Seriously, when you bite
into them, it's bliss.
But the other thing
is when you just put
a little bit of cinnamon -
not too much - and a little bit
of icing sugar on the top,
it just completes it.
Interestingly, these tarts
are a part of history,
because next door to here
is a monastery, and in
the 15th and 16th century,
monasteries were like hotels.
They were the only places that
you could actually get
a bed for the night,
and these custard tarts came out
of that and became so popular that
in about the 18th century,
this shop opened, and the rest,
of course, is history.
But what is so good, I think,
is food and history.
It's not just about the recipes
but it's also about the ingredients
because, as you know,
the Portuguese went everywhere
in the world and they brought sugar
cane back from the Americas,
and they brought cinnamon back
from the East Indies.
So there is a real food chain there,
and I think that's what makes
them so special as well.
Thanks for that, Rick. That custard
tart had a closely guarded secret
This one hasn't so this is a
very British custard tart I'm
making, very simple recipe. Sugar,
double cream, a lot of eggs, vanilla
and nutmeg and that's it.
Very easy to make. I'm going to put
that with poached rhubarb and poach
it in stem ginger and blood oranges
which are knocking around at the
moment so what we need to do is
bring the cream up to simmer. With
some vanilla. I have two vanilla
pods going in there. One litre of
cream. Mix eggs and sugar and bake
it. It gets baked for about one hour
at 110, a low temperature because
you don't want it to bubble and
blister. And then B will pair it
with a rhubarb. Right, let's talk
about Art. It has been kicking
around since the early 90s?
was huge in London's West End. I
made my West End debut with it 18
years ago, so I am revisiting it.
It's fascinating you are back in it
taking it on.
The same part. Ivan.
Are you bring a different dimension
It centres around a
friendship of three guys, and so
revisiting it, it's a 25 year
friendship we are talking about. And
Serge buys a painting which looks on
first glance looks like a white
Had you seen it?
That is when it was first on
and Sean Connery was the producer,
his wife saw it, and then they got
in touch with David Pugh, who is
producing it to this day, so that
painting becomes a catalyst for this
25 year friendship, possibly
dissolving because one of the guys
thinks that his friend has gone
completely mad spending a small
fortune on a painting. He just does
not get it. My character, they are
like fire and ice, those two
characters. I'm like the bassist in
spinal tap, like lukewarm water.
It's a particular relationship,
isn't it? You have a relationship
outside of them. It's quite fragile.
Yes, his professional life has
always been a failure. He's about to
get married for the first time in
two weeks when you join the play,
and he's very henpecked by his
mother and it looks like he's about
to be henpecked by his new wife.
These other two guys are his
bedrock. When they seem to be
falling apart at the seams, then it
makes it all the more poignant. 18
years later, where would you start a
new 25 year friendship from?
there anything new? Has it changed
since the early 90s?
I don't know it
has because modern art still
polarises people. You either love it
or hated, and if you don't like it
you can't understand why people do,
and vice versa.
This is kind of the
extreme of what a lot of young
British artists would do?
was a lot of artwork coming out that
people would just amused by.
exactly. It is a bit like the
emperors new clothes sometime. It
has an amazing effect on the
audience. Some people really like
the painting, some people don't get
it at all. There's a lot of people
who are in the middle but what
happens is the audience really,
really fall for these characters and
want this friendship to stay
Right, so they are three
Lawson and Nigel Haver 's.
cast. Do you know them?
Yes, I have
known them similar to the play for
over 20 odd years. It's lovely. Life
imitating art. You see how neatly it
Back to the recipe,
my cream is simmering with the
vanilla. Going to turn that off. In
here put the sugar and the egg
yolks, and keep it moving because we
don't want scrambled eggs. Mix it
together and overhear I have got the
rhubarb, a little bit of sugar, some
blood orange zest, juice, and the
Is this the season for
Yes, they are not
around for long, delicious, sweet,
but they are quite tricky to get
hold of. It's not a regular thing a
lot of greengrocers will have.
Yeah, well, that's
handy! Thank you.
You love stage? Yes, especially with
the comedy because you get the
immediate reaction from the
Do you like that
immediacy? We know you from so much
It is a while since I have
toured and it is a gorgeous way to
It was interesting
what you were saying about
everything being shot out of order
when you are doing film and TV.
a play you have a bit more control
over the beginning, middle and end
and the audience are very much a
part of it and keep it fresh.
are on our screens at the moment, in
Trolleys. It is very funny.
lovely and it is our supermarket
it is there all the time?
has been there for the last seven
years so we don't do any filming
outside of the supermarket and there
are known night shoots so it is the
nearest thing to a nine to five.
little tip, that is a blind baked
tart, put it in the oven at 110,
pour the mix of the middle and then
you won't slot it all over. So then
the rhubarb, you could leave it a
couple of hours or overnight and put
it into a warm pan, a bit of dessert
wine going in. Bring it up to heat,
put a lid on and turn it off.
is the season of beetroots now?
I beg your pardon,
beetroot! It is the colours!
beetroot! It is the colours!
blood oranges, both lovely.
week run is a long time to be
focused on doing one thing every
single night. Is there something you
do every night to maintain that?
play is about an hour and 25 minutes
so it seems like it should be a
breeze but when it is just three of
your concentration levels are
fantastic. Doing a tour is
fantastic, especially with the
comedy, to see how it varies from
place to place. When the play is
performed in Paris, it is taken a
lot more seriously and the author
was quite perturbed that at won the
Olivier award for best comedy over
here, when it is treated very
different there and she sees it
different. It will be different
every night in whichever town and
city we play.
When you take it on
the road is there a marked
difference between the jokes people
Yes, and some audiences
are more reserved. Newcastle, for
example, is one of the best theatres
and audiences and I'm really looking
forward to going there.
forward to going there.
I don't know, they just love going
to the theatres and our game for
Do you get people who will
sit and ponder?
Yes and you think
you've lost them but they show it
with their applause at the end. Some
are a bit reserved with getting
their laughter out.
A big difference
between North and South?
be, yes, indeed.
Here is the tart,
with a little bit of rhubarb.
up this show, a little bit of
That is Matt Tebbutt's new
That is beautiful, with the
ginger as well.
A bit of a departure
now. Perfect timing to make a tart
because today is the 70th birthday
of somebody very special, our
cameraman on camera one, Lofty or
Phil The Fork, as he is often
called, because he is first in to
taste the food and has cutlery in
his back pocket. So, Lofty, downed
tools for just a second.
CHEERING AND APPLAUSE
You knew this was coming! Happy
birthday! Can I just say, when we
looked at this Campbell, we wondered
how long it would burn for so we
looked at the instructions
instructions said," light touch
paper and retire immediately," which
I thought was quite presumptuous of
the makers to know how old you were,
so we don't need you to retire
immediately! Have you got your
cutlery in your back pocket?
It is posh Gold cutlery, all this,
you could use. This is more you!
What is going on?
Just a bit of live
Who is on camera one?
used to it, he is coming back. Take
that back. That is for you.
CHEERING AND APPLAUSE
Watch the heart! I know that was a
surprise. What will I be making for
Stephen at the end of the show? Will
it be food heaven, a combination of
venison and wild mushrooms? I will
go all out with a roast rack of
venison and a brothel and tartare
and I will spoil him by adding wild
mushrooms and a crunchy cep grass.
If Stephen gets help, I will be
making tripe two ways. I will make
an Asian tripe salad with coriander,
served with fennel. Don't forget,
what you get is down to you, you
have 45 minutes -- 25 minutes left
to vote, and every vote matters. Go
to the website and have your say.
Enough excitement, it is time for
the Hairy Bikers, who are on the
hunt for something quintessentially
It's quite good being
out here, isn't it?
Cos they don't it knock it our way.
Oh, crikey, it's like
watching paint dry.
It is, aye.
But there's nothing
so quintessentially British
as the thwack of leather on willow.
Freshly brewed tea in china cups.
A tranche of Victoria sponge.
When was the last time that you ever
ate a cucumber sandwich?
We've gotta come up with something
better than a cucumber sandwich,
dude, at half-time or whatever
the flippin' heck they call it.
We better get a move on...
..because the way this
lot are playing, it's
not going to be long.
Dude, it's gotta be something
Aye, I've got it.
But with a particularly
Come here and I'll show you.
And this is a peculiar curry that
we've never cooked before.
It's a new one in our repertoire-y.
It is and what a repertoire-y...
It's really hard to pronounce.
It means, translated,
Oh, does it?
And this is what's
special about our curry.
This is what it's all
about - mustard seeds.
Yellow mustard seeds
and brown mustard seeds.
And that is the British ingredient.
Cos that's what you have
with your roast beef.
And now, of course, you've got
mustard with one of the best chicken
curries you're ever going to taste.
You know what you need
for a chicken curry?
First off, I take an onion,
peel it and chop it.
Everything starts with a peeled
and chopped onion, doesn't it?
Well, apart from
evolution, of course.
We started with the egg.
It started with the chicken.
I keep telling you, you cannot
have an egg without a chicken.
I want about a 5cm piece of ginger.
Do you know the little takeaway that
I use at home, the Tandoori Oven?
Poor old chef, he died.
It was tragic.
He slipped in the kitchen
and fell into a "korma."
Take four cloves of garlic.
My garlic and ginger.
This now needs to be
pureed into a paste.
Due to the fact that I'm
on the edge of a cricket field
and I've got no leccy,
I've got to improvise.
But I had an idea - bing!
Light bulb moment.
In Thailand they use a blending
method called pounding, you know.
Well, it's not a Thai pestle
and mortar but this little belter,
this'll sort this out.
DISHES CLATTER LOUDLY
So, the marinade.
Half a lemon, half
a teaspoon of turmeric.
If you can get it, use
Kashmiri chilli powder
because it's great for colour.
Look at how vibrant that colour is.
Every Bengali housewife's
favourite - the mustard oil.
Take the skin off the chicken
so the flavours can get
right into the meat.
Is it working, dude?
Works well, this.
Forget your processor -
buy a cricket bat.
Right, dude, marinade's in.
I need to make another paste
now, which is a mustard
seed and chilli paste.
You can use the dark
or the brown mustard seeds.
I want a spoon of each.
Right, go on.
Into that, I want some chillies.
Two of these little fiery devils.
And just give it a quick bash.
Paste number two.
Maestro, the pan is yours.
Right, so you want about
a tablespoon of mustard oil.
Cloves go in.
Two black cardamoms.
Break those down a little bit just
so the oils can come out.
So half a teaspoon of nigella seed.
Two more little green chillies.
Just slash them like that.
I want the flavour
rather than the heat.
But when you want the dish you can
just pick the chillies out.
There will always be some burke
who'll go, "I can eat it."
Well, good luck to them.
When the cardamoms are popping,
the onions come a-rocking.
It really has worked rather well
with me cricket bat.
Oh, the mustard oil
with the cardamoms,
the chillies, the ginger -
it's everything I love about food.
Put the chicken in?
And this has been skinned,
which is what we want.
The reason that we want to make sure
this is on the bone is cos
it just adds flavour.
And in 15 minutes' time we pop
in the mustard paste and some water.
See you later.
# I don't like cricket
# I love it #
# I love it
# I don't like cricket...
# I love it
# I don't
It'll go wrong.
Come here, you, ya lummox.
That is a good curry
from Bengal to Birmingham.
Those that want a leg can
have a leg, those that want
a breast can have a breast,
but everybody is going
to want the sauce.
Garnish with coriander
and fresh chilli.
Right, that is like no other
cucumber sandwich I've ever seen.
Shorshe Mur-Kingi - a Bengali curry
with a British twist.
Thanks, lads, that definitely beats
a cucumber sandwich. Still to come,
Nigel Slater has more simple
suppers, pork chops with Apple cider
plus metallic chowder. And as it is
through 20 suite we replace the
omelette child with a pancake
challenge so time for me to crack
out some great jokes. Let's have
Gennaro and Lenora and hope they
don't flip out and argue the toss
and there will be some batter even
if the pants fall flat it up will
Stephen get food heaven, venison
with wild mushrooms, or hell, tripe
with fennel and chilli? We will find
out later underdog but your pounds
We are doing two different pasta
dishes in honour of the great
spaghetti, everything I am I02
spaghetti, especially handmade!
is like a kitchen takeover. What is
Cut about three sizes.
Three and a half.
This is in, is to
Antonio, you wanted to cook
something very quick and Antonio
used to be angry and used to say,
make something quick! Put them
This was his go to
You can see, I am doing
two dishes instead of one.
to speed up.
Put some salt inside. I
need some chilli for one. That is
garlic. I am going to do the other
Have you got chilly in both?
have chilli and garlic in both.
Both these recipes come from your
Yes, from my last book of
pasta. OK, the garlic, give it a
little bit of a cake. As soon as it
starts to sweat, look at this one.
-- a bit of a cake. Some capers.
These sticks behind us, tell us
Antonio used to love
those sticks and we always used to
compete, I would carve my stick. We
used to go in the forest, in the
woods, to find mushrooms and we
needed something to look around. The
walking sticks were really, really
They are beautiful. How long
did it take?
About one week to make
one of them.
Really? Your friendship
is a very genuine one, wasn't it? A
lot of pairings on television is not
necessarily what you would expect
off-screen but yours was very
Original. This is what we
used to be and this is what we are
now. I miss him, yes, I have to say,
I really miss him, quite a lot,
because I used to phone him up on
Sunday, and now I can't do that any
more. I used to insult him.
you insult now?
You can see how quick it is.
and capers inside there. Pancetta
and wild mushrooms with chilli at
the last minute, I will put in some
wild mushrooms, porcini, in a little
bit of water. The Pasteur goes
straight in. I need you to chop some
OK, just a little bit.
Jamie to you out recently for a
special birthday. Can we say how old
you are? 69?
You got it.
nearly the same age as Lofty.
younger than me.
He is 70.
saw on Instagram, there were the two
review in his restaurant.
He took me
to the shops. He bought me a suit.
Assured. A pair of shoes. Attire.
Pair of socks. And append.
Pair of socks. And append. -- a pen.
What does that say about your
He said, "You
always look smart." They opened
especially for me.
And then he went
out for a lovely lunch?
We had lunch
and we really enjoyed it. Quality
Nice to be able to do that.
What do you want me to do?
this one. Go. A squeeze of lemon.
Lemon zest, as well?
Lemon zest, as well?
No. Look at
Do you want some liquor, as
A little bit.
Why are you
using linguine in one dish and
tagliatelle in the other?
well with seafood, linguine. This
one has capers, so it's a better
when you eat it. You get a lovely
sensation. With the other one, wild
mushrooms, there's a little bit of
juice and sauce inside and it stays
on top and you can enjoy it.
still very busy every day in the
kitchen. Jamie's Italian.
Yes, I love it, I took my
kids. The Pasteur, it does so much
to bring really, really good pasta
to such a wide audience.
fresh pasta. Every single day.
Unless you go to a high-end
restaurant, that's very often
something you missed.
Yes, it is. We
have a passion for pasta. We have
special machines all the way from
Italy. Squeeze a bit of lemon. We
love what we are doing. A little bit
I want to talk to buy the
capers. You are using salted as
opposed to the ones in brine. Why?
In brine, it has a touch of vinegar.
Sometimes it becomes very difficult
to remove it. When you use the salty
one, you leave it for a few minutes
inside the water, and then the salt
will disappear. But you still get a
Is that clear?
Excellent. The breadcrumbs.
just breadcrumbs, sauteed little
bit, because when you put inside
your mouth, crunch. It starts to
dissolve, it's so nice. And then you
get biting on it.
I do know what's
happening next. Quite frankly.
happening next. Quite frankly.
nice Parmesan cheese. On top. This
is Peggy Arena. It's a lovely dish.
-- pecorino. I got this beautiful
olive oil, a drizzle on it. Don't be
afraid to use olive oil. Olive oil
is very, very good for you.
on the side. Beautiful. Two dishes
in six and a half minutes, something
like that, it's very good.
like that, it's very good. 69, you
can't be doing that any more. Watch
Tagliatelle with pancetta
mushrooms and thyme. And linguine
with capers and olives.
drizzle of olive oil. That's it.
Come on. Come and have a lie down.
Right, here. Dies in wherever you
want to go first. -- dies in. --
shall we have a drink?
I found a
wine from Sicily. It is Nicosia Etna
Rosso. 11 quid from Marks & Spencer
is the quality of the wine I have to
say is absolutely stunning. Why is
so good from there? It's on the
volcano. It gives a real intensity
to lift the flavour of wine but
because its 700 metres above sea
level, you get freshness, so it's a
perfect pairing. A local grape. It's
a risky business. On a volcano. Mick
Hucknall from simply red had a
vineyard in there. Be used to grow
his own rape finds there. It's
increasingly fashionable. It is
southern Italy's answer.
Oh my God!
Amazing. Amazing. I love it.
Amazing. Amazing. I love it. Olly,
how do you manage to find the
perfect marriage of whatever we
Inspired by your cooking,
Gennaro, the only way.
What a lovely
man. Lifted up. Don't worry.
Excellent. Cheers to you.
And cheers to Antonio. Bless him.
Right, that was delicious. As it's
Valentine's Day on Wednesday, who
better to give as a desert recipe in
his romantic French annex van
Raymond Blanc and it's his ultimate
There are hundreds
of varieties of chocolate
on the market and for Raymond,
100% dark chocolate is irresistible.
That is seriously bitter.
That's what I love the most.
It's got so many lovely qualities.
It melts in the mouth,
When you feel melancholic, "Oh,
let's have a bit of chocolate."
You feel a bit under pressure, "Oh,
let's have a bit of chocolate."
You feel happy, you want chocolate,
so you must always, at all times,
have chocolate in your cupboards.
That's always de rigueur.
To test his office staff's taste
buds, he's taking them a selection,
ranging from a sweet milk chocolate
to the darkest chocolate available.
OK, Adam, let's see the girls.
See if they love their
chocolate, OK Hello!
I have decided...
Can I have your attention one
minute I have decided
to change the bonus system.
We pay by chocolate now.
OK, so you can do a bit
of testing of chocolate.
Who doesn't like chocolate?
Number nine is the cheapest,
containing just 20% cocoa solids.
So which one you prefer?
Number nine is beautiful.
Number nine, yes.
Number nine is brilliant.
Yes, most of you have
loved the number nine.
Actually that's the worst chocolate.
It's very highly sweet,
very addictive, the sweetness.
It's got only 20% cocoa content.
I really feel so, so disappointed,
so from tomorrow we are going to hav
we are going to have
a chocolate tasting every day
at four o'clock exactly.
I asked you bran flakes this morning
I was very clear about it.
Raymond's next recipe
is a chocolate delice,
a rich, dark chocolate tart
with a nutty, crunchy base.
The delice au chocolat is a bit
like a tarte au chocolat.
For the base, I've used bran flakes.
And you just...
crunch them up nicely,
and you have praline.
Praline you can buy in any shops.
You can also make it yourself.
Praline paste is easy to make.
All you need to do is blitz equal
quantities of roasted hazelnuts
and caramelised sugar in a blender.
Then you mix the flakes
to your hazelnut paste.
And that's my base for my tart.
Really, really lovely.
Place the mixture between two sheets
of greaseproof paper
and get ready to roll.
Adam, can I have my
rolling pin, please?
I want a big one, a serious one.
That one, I find it a bit too thin.
It is wonderful, very nutty.
There's a nut texture here and, Adam
a better palette knife, mon petit.
Thank you very much, Adam.
And that, I'm going to
keep it in the fridge.
Ah, now, le chocolat.
Next, the filling for
the chocolate tart.
I'm going to boil my milk
and my cream together.
So our milk now is rising,
is rising, is rising up.
I'm going to pour it over my eggs.
The eggs are magical.
The eggs are bonding that cream,
and now all that I've got to do
is to add my chocolate.
Look at it.
For this, Raymond's
using a dark chocolate
containing 70% cocoa solids.
When the mixture is smooth,
pour it into a pastry frame.
Then put it in the fridge to set
for at least six hours.
While the tart sets,
prepare the decorations that
will transform this simple dish
into a work of art.
First, make a caramel.
Melt sugar in a heavy
base pan until it's rich
and golden in colour.
What I want is a bit of darker
colour so I can give a bit
of flavour to my caramel.
Put a roasted hazelnut
on a cocktail stick,
dip it in the caramel and pin
in some Blu-tac to
produce a long tail.
Look at that - beautiful!
Next, a light coffee foam.
Add melted gelatine to some strong
coffee and a little sugar,
then whisk until frothy.
So you've got the richness
in the hazelnut, the praline,
and then the richness again
in the chocolate.
So I want a sauce which is like air,
you know, something so light.
Once the tart is set,
it's time to decorate.
Dust with some grated 70% chocolate.
Nice textures, no?
Icing sugar, please!
Just very lightly...
It's so simple.
No sweat, no?
Here's just a tiny little garnish -
very pretty, very dainty.
Voila, tout simplement.
Thanks, Raymond. Simple as that. The
heaven and hell boat is now closed
and Stephen's fate is sealed.
Let's take some calls. First is
I picked up a lobster from
the fishmonger this morning and I
would like some advice on what to do
Lobster can be an
untameable thing but you can tame it
by putting it in a pan with some
lovely tomatoes, some lovely
parsley, fresh sage, fresh basil and
you make a lovely source to
accompany your spaghetti, black and
white, and the day after, you
scramble a few eggs and you can have
your breakfast on a Sunday. Why not?
Taming lobsters. What do you drink
with? Lobster is a real treat.
Traditionally, French champagne has
been the dish of the day but any
Or a light white?
You could have an oak Chardonnay or
Burgundy would be delicious. I would
go for fizz!
Stephen, you have a
couple of tweaks?
appropriately named for this show
Janet garlic once Tono from Olly,
screw-top or Cork wine, is there any
difference on quality?
Nothing to fear from the screw-top.
Gone are the days when they were
inferior. The screw-top is very
convenient, you can put it in the
fridge and it will keep well but
courts have their place, for fine
I have an inkling who might
answer this question. Do you have an
idea for an Italian winter salad?
Salads really grows in the winter,
lots different salads grow in the
winter. You have a rid Duccio and an
endive. Escarole... Extra virgin
olive oil and a squeeze of lemon
inside, salt and pepper.
And you can
get some fennel and you can pan fry
them and put them on top with some
lovely blue cheese.
Oh, my salad!
Our next call is Sue from
Worcestershire. What is your
Good morning. I have a
hazelnut liqueur and I would like to
mail how to use it?
We have exactly
the same liqueur. It is incredible.
That his hazelnuts. Make a lovely
tiramisu. So simple. You need some
finger biscuits, some double
espresso, some mascarpone cream. You
make the coffee, you put the liqueur
inside with the coffee and the
sugar, you mix together at biscuits,
finger biscuits, sponge it, then you
can but some mascarpone on top,
great to shop over chocolate and
just enjoy it. It is Valentine! You
really love it.
really love it.
I was wondering what
was coming next! Thanks to everyone
who called and treated. This week,
Glyn Pernell is getting the chance
to prove his theory that Birmingham
is the centre of the culinary
universe. Let's see if he can
I've lived in Birmingham most of my
life and I think it is the centre of
the universe. Used to be the
culinary desert of Britain but now
is one of the most exciting cities
in Britain. I am going to show you
exactly why it is the best place to
eat. Markets are the heartbeat of
any city. This is one of my
favourite places in Birmingham. I've
been coming here since I was a kid
and I come down here to get food for
home and the restaurant. Nice to see
you. There is the head.
head, belly, feet.
are one of my favourite things. When
I was a kid we got them as a treat
on a Saturday to drop my mum would
boil them, I would be in my pyjamas
watching Blind date.
We do about 25
pigs are weak.
Why would you say it
has become more popular?
diversity of our customers, from all
over the world. Chinese, Vietnamese.
The only thing we don't sell is the
You can't sell the squeal!
These are one of my favourite little
treats at the market. Cockles, a
splash of vinegar and eight dash of
white pepper. Brilliant! Takes me
back to being a little kid coming
round here, a pot of cockles. Can't
beat it! How are we? Tracy, morning.
I'm here to showcase what fantastic
fish we've got in the Birmingham
market. Traditionally... Is at the
West Indians on the Chinese that
The Caribbean, you got your
Chinese. There are 201 different
nations in Birmingham and we are
trying to get as much from around
Birmingham has an array
of fantastic produce but is also
famous for one dish, the balti.
This may be a bit of a cliche but if
you are in Birmingham you've got to
have a curry. This was created here
in the early 1960s for the western
Pallett and there are now hundreds
of balti houses serving 20,000
people a week. That is a lot of
curry! I don't need these. I am
going to eat it with these. You may
have yellow stained fingers for a
week afterwards but it is definitely
worth it. Birmingham isn't just
about balti is. Over the last 15
years we have seen a fantastic
change in the restaurant and food
seem to cocktail bars Michelins
stars and sushi. This is one of my
favourite places where we buy sushi.
We have been spoilt, boys!
We have been spoilt, boys! If you
would have told me you would have
cocktail bars and sushi restaurants
in Birmingham 15 years ago. Of
cocktail 15 years ago in Birmingham
was a cube of ice and a slice of
lemon! I told you that Birmingham
was the food capital of the world
and we have only scratched the
surface of what the city has to
Thanks for that. If you good tips.
You are performing in Birmingham.
Yes, a good few tips. There is a
restaurant outside Glasgow called a
... Shrove Tuesday has crept up on
us so we are going to do a pancake
Can our chefs toss their
way to glory. The aim is to flip the
pancake as many times as you can.
You both have the same batter, oil,
pounds, a level playing field.
I am ready for a challenge now I
don't have my scarf!
Are you ready?
Shall we start making pancakes?
Three, two, one, go. Not quite the
explosive start! Both of you need to
make a pancake. As soon as you have
made a pancake, we will start
What is the secret? A warm
plan to start?
You need a nice
nonstick pan, a hot pan, and good
batter. Usually the first one messes
up and I throw it away. The tension
Do they do Shrove
Tuesday in Italy?
We make them like
a cannelloni, we make them with
better melted rock
Do you have a day
that celebrates them?
No, we don't.
We make things that only contain
flour, eggs and a bit of sorts.
There we go. That's cooking.
Yes, it is cooking!
That is an improvisation for you,
We are going to miss Shrove
Tuesday by the time...
are cooking so well!
Gennaro, help! Help!
Gennaro, help! Help! One. Two.
I think I'm being
hypnotised by Gennaro's pancake!
hypnotised by Gennaro's pancake!
are a perfect gent, Gennaro.
Gennaro, how many do you think you
got? 33. Four! That is for you,
fellow. Of all the achievements of
your life, that is going to be up
there. That is why we do the
omelette talent and nothing else!
Will Stephen get his food heaven,
venison, or food hell, try? We will
find out after Nigel Slater shows us
two more hearty simple suppers.
I'm going to be cooking pork chops
with apples and cider.
I'm very fussy about pork chops.
I like good, thick ones,
with plenty of fat,
so that as the chop cooks,
that fat makes the meat
Pork and apple works
on so many levels, you know.
It works because of the richness,
and the sharpness of the fruit.
But it also works on another
level altogether -
that idea of pigs, in an orchard,
crunching their way through windfall
apples in the grass.
And it just brings...
I don't know, a bit
of poetry to supper.
I don't think that's a bad thing.
I don't think we always have
to be quite so practical.
I like to give the rind a good
headstart to getting a bit crispy,
by just searing it in the oil.
Then, lightly fry each side -
about a minute or so should do it.
I'm going to put a little bit
of cider with these.
Once lightly browned on the sides,
pull out the chops, then bung
the onions into the hot pan.
Whilst they're browning,
chop up some dessert apples.
I'm using the Discovery
ones from my garden.
I'm going to carefully
add some sage.
Use it sparingly,
because it can overpower the dish.
Then squash some juniper
berries to add a fresh,
lemony quality to the dish.
I'm gonna pop the chops back.
These are such sweet little apples.
They're so cute.
I'm gonna pop a couple
of whole ones in as well.
Season to taste with salt and pepper
and add a good glass of cider.
Slide into a hot oven
for about half-an-hour.
What's great about this dish
is you can either cook it
quickly on high heat,
or leave it in the oven
for hours on low.
What's happened is that
all of the succulence from the meat,
and all of the juices,
all the flavourings,
just come together.
That, for me, is both
supper and a big treat.
Of course, the perfect drink for thi
dish is a glass of ice-cold cider.
We all have our favourite combos -
ingredients that work
They're always on our shopping list.
The danger is that these favourites
can become a bit predictable.
Which is why I like to bring
something new to these
Some of our favourite culinary
marriages are with the most
basic of ingredients.
Potatoes and leeks is one
that works very well.
So I want to bring them together
as the base of a sumptuous chowder.
Start by placing the chopped leeks
into a warm pan of butter,
and adding some thyme.
I want the leeks to cook very
gently in the butter.
I don't want them to brown.
And the best way to do that is to pu
a little bit of paper on top,
so that they actually steam as much
as they fry.
And I put the lid on as well,
so that none of the steam can escape
To give a little body,
add some potatoes.
Put my potatoes in.
Into this soup, or stew,
whatever you want to call it,
I'm going to put some smoked haddock
And I want the haddock to go quite
a long way, because it's not
the cheapest of fish.
So I'm going to use sweetcorn.
And the reason for that is
because the liquid in this soup
is actually going to be milk.
And sweetcorn loves dairy produce.
I've always cooked my
smoked haddock in milk.
I'm sure there's some very
technical reasons for it.
But I do it cos my mum did it.
Milk softens the smokiness
of the haddock.
It's also wonderful
with the sweetcorn.
Drop in a few bay leaves
and a sprinkling of peppercorns.
Your fish should be ready
in under ten minutes.
This is more than a single
marriage of ingredients.
It's actually a marriage
of the leeks and potatoes,
and the milk and the sweetcorn.
It all comes together.
Break the haddock into chunks,
drain some of the milk,
and resettle to the chowder.
Dishes like this, which are calming,
they've got a quality to them that
brings a sense of peace
into your supper.
There's something very gentle
and old-fashioned about these
flavours and these smells.
And especially these ingredients.
Everything in this dish has
a classic connection.
Leeks to potatoes, milk
to sweetcorn, and fish to some
freshly chopped parsley.
There are some recipes
I like to put on a plate,
and pop them in front of everybody.
And there's other recipes that
I like to put in the middle
of the table, with a big ladle,
and get people to help themselves.
And this is one of those.
It's bowl food.
As well as soul food.
It has to be the bond
between so many of the ingredients
in this supper that makes
it absolutely mouth-watering.
Thanks for that, Nigel. Time to find
out what Steve is going to get, Food
Heaven or food health. This is what
I'd deal of Heaven. Venison, all the
nice stuff. Your idea of how, tripe,
coriander. So nice.
What is that?
suspect there's a lot of tripe
eaters out there. Right, what do you
think they went for?
I'm hoping they
went for the venison.
65% of the
people... Went for venison.
We won't need to look at the tripe
I will eat this tripe. I love it.
OK, Gennaro, sort out some wild
mushrooms, venison tartare as well.
Eleonora, dice up the Apple and
shall not. That is not for you,
Gennaro. -- shallot. I've got some
roasted bones. That's right, throw
that in there. Garlic. Juniper
berry. Just to give it a back taste.
Then some chicken stock over the
top. Summer it for about one hour.
It reduces. -- simmer it.
Do you do
a lot of cooking?
Not a great deal.
What sort of thing do you need on
Fortunately, the show
comes down about 9pm so there's
still time to go out and eat, so we
would get the local guidebooks out
and any recommendations would be
very gratefully received.
going to make, flour, egg, and this
is dried cep. Put it in a coffee
grinder, and put in a little crust
on this venison.
Is it a relatively
cheap meat, venison?
Some people say it is dead deer!
Think about it!
Right, OK, let's have some
seasoning, actually. Flour, egg.
Finally, the cep crumbs, put it in a
pan and stick it in the oven for
about six minutes or so. You want it
nice and rare.
And the cep will form
Yes, exactly. Now, going
from deer to Drop The Dead Donkey. I
enjoyed watching that. You won the
comedy award for that.
Was it of its time or ahead
of its time?
I think ahead of its
time. The only other thing on there
that was as close to it was spitting
image. We were absolutely dependent
on what was happening in the news.
It was risky because a quarter of
the show was given to you in front
of a live audience.
We would record
it on a Wednesday night with a live
audience. Two of us would go in on
the Thursday to do Thursday's news
over the end credits. The latest
they got it to the channel before it
went on air was 40 minutes. A huge
amount of pressure. It was Andy
Hamilton and Guy Jenkins coping well
with it. They would leave gaps for
the topical humour and frame it
around whichever characters were on
screen at the time, so they shaped
it to those characters and I have no
idea how they did it.
I would say
it's ripe for bringing it back.
Especially in these times as well.
Yes, it's calling out for it.
could come back as gas. I loved him.
He was a great character.
done so me different things,
voice-overs, radio, TV, all the
roles he played, is there one
particular one that makes you more
nervous than the other? What's the
most nervous you've been a
I'm doing a charity
show next Sunday in Newcastle, at
the Metro Arena, two shows in front
of two batches of 11,000 people.
That could be nerve-racking. Yeah. I
think the live radio play I did last
year for Valentine's Day, just
knowing that one slip-up was going
to be heard, that was terribly
I was going to talk
about Wild At Heart, but you crashed
a balloon in Australia?
Yes, we hit
the ground at 35 mph and got dragged
through a field full of rocks. Yes,
I broke two teeth. The cameraman
injured his back. That we are still
All in the name of television.
The producers were thrilled! They
didn't show it. They hired a
helicopter that day to follow us, so
we went when we shouldn't have,
really, but they got some fantastic
They were very happy.
That's the main thing. Which teeth?
Two at the back.
This is venison
tartare. Dijon mustard, shallot,
capers. Sauteed mushrooms. Here we
have got the stock.
Stephen, you do
the voice-over where you are the
character of Bob the builder?
his twin brother. Tom, the
zoologist, which does not scan as
well. I haven't got a single out of
it. It was a Christmas special. The
best Christmas ever, it was called.
I got to sing crocodile Rock with
noddy Holder. So that was a treat.
And also Pingu.
I was head right on
many theories and I have much
affection for the Penguin.
It was all emotive and it
was good fun.
But you could tell
what they said.
Next week we have
got Stephen Mangan as a guest and
you have been working with him
Yes, six part show for the
BBC called The Split dealing with a
family of divorce lawyers, one of
whom moved to another company, hence
the split. It's a self-contained
story every week, written by Abby
Morgan, and there is a big divorce
which goes through all six episodes
between myself and Meera sial.
Yes, people will be very
interested, I'm sure. I think it on
in April. The BBC.
There is the wild
mushroom tartare. Venison broth, and
after about five minutes or so,...
Let's carve that.... Bring the
venison out. Let it restful stop
take off a couple of chops.
preparing for a role, how long in
advance does it take for you to nail
If you are doing a
theatre show, it depends, it grows
in the rehearsal. And then more so
when the audience take on as well
because they are the missing
character for the few weeks you are
working away, so it's an interesting
thing when we start next week in
Stephen, do you want to
Yes, thank you.
What are we
Venison is a hearty
meat and they can cope with a big
flavoured wine so this is on offer
in Waitrose, this is Reserve Shiraz
St Hallett, £8 99, one of those
hearty winter warmers, and it's
superb. It has not been that
fashionable to have a big hearty
Australian Shiraz and I think some
of them are so brilliant. This
family have been doing it since the
What are you doing with the
glasses? It is the anticipation of
what is happening. After a frenetic
show, it's quite a calm thing.
I don't know why I'm putting the lid
It's absolutely beautiful.
With the cold tartare. Beautiful.
Plenty of sunshine.
Plenty of sunshine.
Herding cuts. It
is so good. Delicious full stop good
luck with the tour. That all from us
from Saturday Kitchen Live. Thanks
to our studio guests. All the
recipes from the show are on the
We are back live at 10am on BBC Two
next week well the Winter Olympics
continue and its Chinese New Year
special with Ching He-Huang and Ken
Hom. Moral Best Bites for you
tomorrow on BBC Two. Have
This week Saturday Kitchen is hosted by Matt Tebbutt and he is joined by chefs Gennaro Contaldo and Eleonora Galasso, and special guest Stephen Tompkinson.
There are great moments from the BBC food archive, including clips from Rick Stein, Raymond Blanc, The Hairy Bikers and Nigel Slater. This week, drinks expert Olly Smith is picking the wines to go with the studio dishes.