10/03/2018

0:00:02 > 0:00:03Good morning!

0:00:03 > 0:00:06The weekend is here and we're live with 90 minutes of the very finest

0:00:06 > 0:00:08food and plenty of fun.

0:00:08 > 0:00:16I'm Michel Roux, and this is Saturday Kitchen Live!

0:00:35 > 0:00:37Welcome to the show.

0:00:37 > 0:00:39Cooking with me today are two fantastic chefs -

0:00:39 > 0:00:43Florence Knight and Andy Oliver.

0:00:43 > 0:00:44Welcome to the show, good morning.

0:00:44 > 0:00:49And Olly Smith is in charge of the drinks.

0:00:49 > 0:00:51Good morning.Great to have you here.

0:00:51 > 0:00:52Florence, welcome back.

0:00:52 > 0:00:54Since you were last on the show you've left Polpetto,

0:00:54 > 0:00:57had two babies and become the official Sunday Times chef -

0:00:57 > 0:00:59you've not been too busy, then!

0:00:59 > 0:01:01No!

0:01:01 > 0:01:04Tell us, what are you cooking today?

0:01:04 > 0:01:10A beautiful pan-fried pollock with a puddle of almond 's puree and some

0:01:10 > 0:01:15poor Tate sea purslane.A puddle of almond puree, I love that idea. I

0:01:15 > 0:01:18want to jump in, feet headfirst.

0:01:18 > 0:01:19Andy, great to have you back.

0:01:19 > 0:01:21You've been instrumental in bringing about a Thai food

0:01:21 > 0:01:24revolution in the UK, so I'm pleased to see that you're

0:01:24 > 0:01:26making a Thai dish for us today.

0:01:26 > 0:01:33Absolutely. I am cooking a dry pork curry from the south of Thailand,

0:01:33 > 0:01:38classic Southern Thai flavours like black pepper, fresh to Muric, dried

0:01:38 > 0:01:43chilli, lemongrass and caviar lime leaf. It is quite spicy so there is

0:01:43 > 0:01:49cooling vegetables and herbs.Not easy, spice with winds?I think you

0:01:49 > 0:01:53need loads of fruit in the wind, but I think I have found the perfect

0:01:53 > 0:01:57wine from Alsace. We will be travelling from France to Australia

0:01:57 > 0:01:59and beyond.

0:01:59 > 0:02:02As always, we've hunted through the BBC archives to bring

0:02:02 > 0:02:03you some classic moments from your favourite foodies

0:02:03 > 0:02:06including Rick Stein, Raymond Blanc, The Hairy Bikers and Nigel Slater.

0:02:06 > 0:02:09Our special guest is a national treasure, known to millions

0:02:09 > 0:02:10for playing Dorien Green, the middle-aged, man-eating

0:02:10 > 0:02:17neighbour from hell in the brilliant Birds of a Feather.

0:02:17 > 0:02:20She recently showed off her high kicks in Strictly and has just been

0:02:20 > 0:02:22nominated for an Olivier.

0:02:22 > 0:02:27Please welcome the one and only Lesley Joseph!

0:02:28 > 0:02:33APPLAUSE

0:02:33 > 0:02:39Oh! You had to say the word middle-aged,

0:02:39 > 0:02:45didn't you?!Yes.Thank you for that. This is my idea of heaven, to

0:02:45 > 0:02:49be cooked for by so many people. This is my idea of heaven, you don't

0:02:49 > 0:02:53know how excited I have been to have the one the show. I have been

0:02:53 > 0:02:58looking forward to it all week. And Olivier, isn't that amazing?It is

0:02:58 > 0:03:02the first time I have been nominated for anything on stage, which I have

0:03:02 > 0:03:08done all my life

0:03:12 > 0:03:15done all my life since the age of 21, I had never been nominated. On

0:03:15 > 0:03:17Tuesday I found out I was nominated for Young Frankenstein for Best

0:03:17 > 0:03:21Supporting Actress In A Musical. So I am on cloud nine.

0:03:21 > 0:03:24So, Lesley, at the end of the show I'll be cooking your food

0:03:24 > 0:03:25heaven or food hell.

0:03:25 > 0:03:26What's your idea of food heaven?

0:03:26 > 0:03:32Smoked salmon. I have it every day, all my life, every day. I love

0:03:32 > 0:03:36vegetables, any vegetables. Cauliflower, courgettes. I have

0:03:36 > 0:03:40become a bit obsessed with at the moment, and I think it has healing

0:03:40 > 0:03:45properties, it might not, is ginger. I love ginger. I have a ginger shot

0:03:45 > 0:03:50every day before the show, it works for me.I like ginger, too, on

0:03:50 > 0:03:50anything.

0:03:50 > 0:03:54And your food hell?

0:03:54 > 0:04:01Not a fan of blue cheese.Stinky blue cheese?No, thank you very

0:04:01 > 0:04:07much! Please do not votes for food hell. And chocolate in something. I

0:04:07 > 0:04:11like chocolate, but I find it too overbearing at the moment. The

0:04:11 > 0:04:16thought of those two together... Yes, chocolate.

0:04:16 > 0:04:19So if the viewers give you heaven, I'll serve you three

0:04:19 > 0:04:22of your favourite things - salmon, courgette and ginger.

0:04:22 > 0:04:24I'm going to smoke some salmon for you right here in the studio

0:04:24 > 0:04:27and serve it with some home-made blinis with a refreshing courgette

0:04:27 > 0:04:29and ginger salad on the side.

0:04:29 > 0:04:32I think you also like those little pancakes.

0:04:32 > 0:04:36You'll never go back to shop-bought smoked salmon again!

0:04:36 > 0:04:38Never!

0:04:38 > 0:04:41But if Lesley gets hell, it's going to be a stinky blue

0:04:41 > 0:04:42cheese and rich chocolate number.

0:04:42 > 0:04:47Yes, I'm afraid I'm going to ruin two perfectly good pears

0:04:47 > 0:04:49for you by stuffing them with mouldy blue Stilton and roasting them,

0:04:49 > 0:04:52before then adding insult to injury by smothering them in a dangerously

0:04:52 > 0:04:56rich and dark chocolate sauce!

0:04:56 > 0:04:59Can I leave now?!

0:04:59 > 0:05:02But you'll have to wait until the end of the show to find

0:05:02 > 0:05:04out which one the viewers vote for!

0:05:04 > 0:05:06So everyone, just go to the Saturday Kitchen website

0:05:06 > 0:05:08before 11 this morning and get voting!

0:05:08 > 0:05:09We also want your questions.

0:05:09 > 0:05:15You can ask our experts anything, just dial 0330 123 1410.

0:05:15 > 0:05:19That's 0330 123 1410.

0:05:19 > 0:05:20Get dialling now!

0:05:20 > 0:05:28As always, you can also comment on what's cooking on social media.

0:05:31 > 0:05:37Florence, we are cooking.Let's get cooking.We have some beautiful

0:05:37 > 0:05:42ingredients.Beautiful pollock. Do you use pollock much?I love it, I

0:05:42 > 0:05:47think it is a great fish.It is a really good sustainable choice,

0:05:47 > 0:05:52lovely alternative to cod. You will crack on with the...Chopped

0:05:52 > 0:05:58shallots.I have toasted almond is, you can buy them toasted or put them

0:05:58 > 0:06:03in the oven, 160 for about ten or 15 minutes. I will soak them in almond

0:06:03 > 0:06:11milk.So you soak the toasted almonds in almond milk, to give more

0:06:11 > 0:06:17almond flavour.It would be fantastic if you could take some of

0:06:17 > 0:06:23the sea purslane.And then you need to get the fish in the pan. So you

0:06:23 > 0:06:28need to soak the almonds for a fewer hours?Just to soften them.We had

0:06:28 > 0:06:32severe letup in southern. The pollock will be pan roasted in oil

0:06:32 > 0:06:37and finished with butter. Everything tastes better with butter.That is

0:06:37 > 0:06:44true. Season the fish are nicely all over. It is good to have a dry skin,

0:06:44 > 0:06:50otherwise you cannot get the crisp. It crisps up with dry skin. Tell us

0:06:50 > 0:06:54about the inspiration behind this dish and your food philosophy?It is

0:06:54 > 0:06:58taking away rather than adding, it is important not to overcomplicate

0:06:58 > 0:07:04people plasma palates too much. If you have really good ingredients,

0:07:04 > 0:07:09why start adding more and more and more and more? That is my

0:07:09 > 0:07:14philosophy, I suppose.There are very few ingredients.What is great

0:07:14 > 0:07:20about this dish, it could work in a restaurant or it could be a

0:07:20 > 0:07:26wonderful alternative to have at home. You can see how simple it is.

0:07:26 > 0:07:31So grab your shallots. Thank you very much. We will go in here,

0:07:31 > 0:07:37ideally we will cook these nice and slowly. A good pinch of salt, and a

0:07:37 > 0:07:43lid on for around ten to 15 minutes until they are soft. Waste not.

0:07:43 > 0:07:50Waste not, want not. So you laughed Polpetto a couple of years ago, are

0:07:50 > 0:07:56you missing much?Really. I had my team for two years, I was very

0:07:56 > 0:08:00lucky, wonderful and was still in touch daily on what's upcoming

0:08:00 > 0:08:06hearing what they are doing. I am like a proud mother finding out what

0:08:06 > 0:08:12is going on. Yeah, no, it is...Are you yearning to get back into the

0:08:12 > 0:08:16kitchen?I am, I am very excited to hopefully be opening my very own

0:08:16 > 0:08:21restaurant with a cafe, a garden and even a shop the groceries. It is

0:08:21 > 0:08:28very exciting but very early stages, so I cannot say too much today.But

0:08:28 > 0:08:36there is something in the pipeline, possibly? Good.Your weekly column,

0:08:36 > 0:08:40if I had to come up with the recipe my kitchen would look like a

0:08:40 > 0:08:44tornado. Can you talk us through where you draw your inspiration

0:08:44 > 0:08:49from?It starts with the season, the column theme I am working around,

0:08:49 > 0:08:53then I always started the ingredients, really. My family are

0:08:53 > 0:09:01my guinea pigs.That is often the case.

0:09:02 > 0:09:07case.I test recipes over and over and over and I want them to be

0:09:07 > 0:09:10perfect and then I get very frustrated when they are not exactly

0:09:10 > 0:09:15how I want them, and then I am constantly critiquing myself, this

0:09:15 > 0:09:22is not right and my family is like, it is delicious!Are they honest?

0:09:22 > 0:09:27They are amazing, sometimes too honest, but that is how I like it.

0:09:27 > 0:09:35This is going in here blended, I have removed the bay leaf.

0:09:36 > 0:09:38have removed the bay leaf. I will put the almond oil and the cream in

0:09:38 > 0:09:45here. Not roasted almond oil, just plain,

0:09:45 > 0:09:50and a little bit of cream? That is for the richness of the puree? You

0:09:50 > 0:09:56are making the Polpetto puree.It will make it really silky, you

0:09:56 > 0:10:00wanted lovely and smooth, a velvety texture.That takes quite a while,

0:10:00 > 0:10:04so we have some already made, otherwise we would not be able to

0:10:04 > 0:10:07talk with the noise in the studio.

0:10:07 > 0:10:11Remember if you'd like to ask us a question, then give us a call

0:10:11 > 0:10:12now on 0330 123 1410.

0:10:12 > 0:10:14That's 0330 123 1410.

0:10:14 > 0:10:17Calls are charged at your standard network rate.

0:10:17 > 0:10:27I am picking some purslane here.It is lovely and plump, it has a

0:10:27 > 0:10:33wonderful seasonal taste. It is natural from the sea, where it

0:10:33 > 0:10:38grows, the coastlines.You could use some fire?Samphire is available in

0:10:38 > 0:10:44most shops these days. I will turn the fish, it is a bit pink in the

0:10:44 > 0:10:51middle. I don't like cooking the fish too much.Wow, lovely.A few

0:10:51 > 0:10:56lumps of butter.Everything tastes better with butter! Some better to

0:10:56 > 0:11:00finish off, then you will baste it, which is therefore a reason, it

0:11:00 > 0:11:07really helps.I will save on my washing up, I will simply throw in

0:11:07 > 0:11:14the chilli and the sea purslane in one pan, and let the fish rest next

0:11:14 > 0:11:19to it. I love it when you pick them in little couples and they hang

0:11:19 > 0:11:25beautifully, it can be quite sandy so you need to be careful.If you

0:11:25 > 0:11:31can get purslane samphire?Sage works really nicely, crisp sage

0:11:31 > 0:11:37leaves.-- if you cannot get purslane or samphire. It has gone a

0:11:37 > 0:11:44beautiful colour, lovely and golden. Can I steal some sea purslane,

0:11:44 > 0:11:49sorry?And some lemon as well. And I hear you are writing a second book?

0:11:49 > 0:11:58It is following up from my first book, I am working to... I suppose

0:11:58 > 0:12:02connect the dots, working on menus and kind of exploring social dining

0:12:02 > 0:12:06as it is now. I think it is so much more now than just a dining

0:12:06 > 0:12:13experience, which is very exciting. This smells lovely.Florence, what

0:12:13 > 0:12:20is this I hear about the Hulk in your kitchen?Who tells you this?! I

0:12:20 > 0:12:26have been known to have a little bit of a... A hothead occasionally. But

0:12:26 > 0:12:32I would say I am quite fair, it is more of a three strike rule I always

0:12:32 > 0:12:39had, it someone asks me millions of times, occasionally I will lose my

0:12:39 > 0:12:43temper a little. It is quite Mediterranean, I go quite crazy and

0:12:43 > 0:12:49then I am over it. It is like, I am fine. And everyone else is still

0:12:49 > 0:12:54horrified. And they don't expect it from me, because I am short and then

0:12:54 > 0:13:04suddenly I go... And they go, my God, she is crazy.I love the puddle

0:13:04 > 0:13:09of almond puree. Tell us what we have?A lovely pan-fried pollock

0:13:09 > 0:13:20with almond puree, sea purslane and chiili.Smells and looks divine.

0:13:20 > 0:13:26My goodness.Wait until you taste this, Lesley. It is absolutely

0:13:26 > 0:13:32superb. And the textures are lovely. Velvety smooth, and the crunchy fish

0:13:32 > 0:13:40on top.My goodness, look at this. And it is all mine!No, it is not! I

0:13:40 > 0:13:48am diving in.My goodness, that is really superb.Thank you.I am going

0:13:48 > 0:13:55in again.But so simple.It is gorgeous.You say that, but it is

0:13:55 > 0:14:01technique.Well cooked fish, with beautiful...It is so quick.The key

0:14:01 > 0:14:08is that you have your prep sorted. Would you like some?Andy is looking

0:14:08 > 0:14:20lovingly. What have we got here?I have chosen XanaduChardonnay from

0:14:20 > 0:14:24Western Australia. If you're thinking Aussie Chardonnay is huge

0:14:24 > 0:14:29and lots of boozy flavours, think again. It is sharp Chardonnay, a

0:14:29 > 0:14:34natural permanent, not filtered. Going for lots and lots of

0:14:34 > 0:14:40fresheners. Texture is a big deal in wine, it goes beautifully with this

0:14:40 > 0:14:44screen is but the sharpness, the definition, that comes from Margaret

0:14:44 > 0:14:48River, Ocean influence climate which allows the grapes to preserve their

0:14:48 > 0:14:52thing.Would it be all right if I have a set that this time in the

0:14:52 > 0:14:57morning with two shows coming up? Would I be allowed?I give you full

0:14:57 > 0:15:04permission.Good evening, thank you very much!A tiny bit over the lips.

0:15:04 > 0:15:09That was lovely. Great choice. Remind us what you are cooking

0:15:09 > 0:15:14later, Andy?A dry pork curry from the south of Thailand with lots of

0:15:14 > 0:15:19fresh turmeric and lemongrass. Fresh vegetables and herbs.Turmeric is

0:15:19 > 0:15:25also good for your health. Ward away those nasty bugs.

0:15:25 > 0:15:28Don't forget, if you want to ask us a question this morning,

0:15:28 > 0:15:30just call: 0330 123 1410.

0:15:30 > 0:15:36Lines close at 11am today.

0:15:36 > 0:15:37You haven't got long so get dialling!

0:15:37 > 0:15:40Or you can tweet us a question using the hashtag #SaturdayKitchen.

0:15:40 > 0:15:42And don't forget to vote for Lesley's food heaven

0:15:42 > 0:15:44or hell on our website.

0:15:44 > 0:15:47Now let's catch up with Rick Stein on one of his Long Weekends.

0:15:47 > 0:15:50He's in Lisbon sampling some of the best bites the city has

0:15:50 > 0:15:58to offer before rustling up some salty cod fritters.

0:16:14 > 0:16:16Supermarkets have taken their toll here.

0:16:16 > 0:16:19There's only the fish keeping the last market I went to alive,

0:16:19 > 0:16:23and it wasn't very long ago before this place was dead on its feet.

0:16:23 > 0:16:24But look at it now!

0:16:24 > 0:16:27It's full of people cooking food and customers eager to eat it.

0:16:27 > 0:16:30What's good about it is you can wander around, see the sights,

0:16:30 > 0:16:33smell the smells and decide what you really want to eat.

0:16:33 > 0:16:36I'm really liking this place.

0:16:36 > 0:16:39It's part of half of a market here in Lisbon.

0:16:39 > 0:16:40The markets are dying.

0:16:40 > 0:16:43It's the same in a lot of cities.

0:16:43 > 0:16:47People prefer going to supermarkets, I guess.

0:16:47 > 0:16:49But here, this guy's got this idea.

0:16:49 > 0:16:53He worked for a famous travel magazine.

0:16:53 > 0:16:56He got this idea of getting really good chefs here into this market.

0:16:56 > 0:16:58Over there you've got classic Portuguese dishes.

0:16:58 > 0:17:01There's chefs down there.

0:17:01 > 0:17:05You've got hamburgers, Asian food, sushi, ice creams over there.

0:17:05 > 0:17:09You've got a magnificent wineshop up there.

0:17:09 > 0:17:12And then just next to it, there's a fantastic demonstration area.

0:17:12 > 0:17:15There's a cook shop and it's absolutely filled with all

0:17:15 > 0:17:19the right sort of people.

0:17:19 > 0:17:23Apparently you can still get a meal here at two o'clock in the morning.

0:17:23 > 0:17:25It's just a great idea and I think it's possibly the future

0:17:25 > 0:17:33for central markets anywhere.

0:17:47 > 0:17:48This is a fabulous dish.

0:17:48 > 0:17:51It is the cheeks from the famous black pig braised and served

0:17:51 > 0:17:53on a bed of mashed, sweet potato.

0:17:53 > 0:17:56This is, I think I am right in saying, the favourite dish

0:17:56 > 0:17:57of Susana Felicidade.

0:17:57 > 0:17:59I'm going to try this sweet potato first.

0:17:59 > 0:18:00OK.

0:18:00 > 0:18:01Oh!

0:18:01 > 0:18:02What do you think?

0:18:02 > 0:18:03Beautiful.

0:18:03 > 0:18:04The best, huh?

0:18:04 > 0:18:05The best.

0:18:05 > 0:18:06It is?

0:18:06 > 0:18:08A little bit of cinnamon in there, is it?

0:18:08 > 0:18:09No.

0:18:09 > 0:18:10Nutmeg!

0:18:10 > 0:18:11You're right.

0:18:11 > 0:18:13Now you know.

0:18:13 > 0:18:14It's beautiful.

0:18:14 > 0:18:15And now for the pork, the cheek.

0:18:15 > 0:18:17The cheek, the pork, what do you think?

0:18:17 > 0:18:18Oh!

0:18:18 > 0:18:19That pork is so dark.

0:18:19 > 0:18:20Yes.

0:18:20 > 0:18:21I'd have said almost...

0:18:21 > 0:18:23it's as full-flavoured as beef.

0:18:23 > 0:18:24It's fantastic.

0:18:24 > 0:18:26Iberian pork doesn't mean just Spanish pork, does it?

0:18:26 > 0:18:27It means Portuguese as well.

0:18:27 > 0:18:28I hope so.

0:18:28 > 0:18:30It certainly does, it's absolutely beautiful.

0:18:30 > 0:18:32Because the pork is Portuguese, the chef is Portuguese, everything

0:18:32 > 0:18:33in that plate is Portuguese.

0:18:33 > 0:18:38Fabulous.

0:18:38 > 0:18:40It's early days, and I hope this idea works.

0:18:40 > 0:18:43If it does, I hope it spreads because it's so good to see these

0:18:43 > 0:18:47old markets still centred around food and not on tatty

0:18:47 > 0:18:50suitcases and tattier trailers.

0:18:50 > 0:18:52Salt cod fritters,

0:18:52 > 0:18:54they are as common in Lisbon as custard tarts.

0:18:54 > 0:18:58You find them everywhere and they are delicious.

0:18:58 > 0:19:06Light brown and crusty and filled with salt cod and coriander.

0:19:08 > 0:19:11This is bacalhau, dried, salted cod, and this is a really good piece,

0:19:11 > 0:19:13actually because the sort of thicker and the moister-looking,

0:19:13 > 0:19:21the better the quality.

0:19:22 > 0:19:25the better the quality.

0:19:27 > 0:19:30And this is what the same piece of cod looks like

0:19:30 > 0:19:37after 48 hours' soaking.

0:19:54 > 0:19:57It's quite interesting, I think people are much keener

0:19:57 > 0:20:00on salt cod and bacalhau than they used to be and I suspect

0:20:00 > 0:20:03that is through holidays in places like Spain and Portugal.

0:20:03 > 0:20:07The flavour, I think, when you first come across it is quite difficult,

0:20:07 > 0:20:10but it's one of those tastes that after you get used to it,

0:20:10 > 0:20:12you can't have enough of it.

0:20:12 > 0:20:15It's like a lot of things.

0:20:15 > 0:20:18I remember as a child eating olives and thought,

0:20:18 > 0:20:20"Those are horrible," but after a while, those things that

0:20:20 > 0:20:23taste a bit off-putting first time can often be the things

0:20:23 > 0:20:30you really, really like.

0:20:30 > 0:20:33I suppose the Portuguese have probably got a salt cod recipe

0:20:33 > 0:20:36for every day of the year but I love these fritters.

0:20:36 > 0:20:39I had them at the airport when I was leaving the last

0:20:39 > 0:20:40time I was in Lisbon.

0:20:40 > 0:20:43I thought, "That is the best fishcake I've ever tasted."

0:20:43 > 0:20:45I like to hand-chop my parsley and coriander.

0:20:45 > 0:20:49I could put it in the mixer, but I like the smell as I'm chopping.

0:20:49 > 0:20:54There we go, and now just to mash these potatoes.

0:20:54 > 0:20:57Again, I could have put those potatoes into the food processor,

0:20:57 > 0:21:01but I find when you try and mash potato in a processor it goes

0:21:01 > 0:21:04a bit sort of gluey.

0:21:04 > 0:21:10And now just adding the parsley and coriander on top of that

0:21:10 > 0:21:13and then tumbling out my cod, olive oil, garlic and parsley

0:21:13 > 0:21:17and just mix that all together.

0:21:17 > 0:21:20Now, just a little bit of egg to bind all that,

0:21:20 > 0:21:21so I'm just whisking this egg.

0:21:21 > 0:21:26I may not need to add it all.

0:21:26 > 0:21:28I want to get the mixture exactly right,

0:21:28 > 0:21:30so about half in there.

0:21:30 > 0:21:31And now some pepper.

0:21:31 > 0:21:33Quite a lot of pepper.

0:21:33 > 0:21:35No salt because there is still plenty of salt

0:21:35 > 0:21:38left in the soaked cod.

0:21:38 > 0:21:44There we go, now that's ready to mould up and fry.

0:21:44 > 0:21:47I'm enjoying this, making little moulds with two spoons.

0:21:47 > 0:21:52They just look very nice when they come out of the fryer.

0:21:52 > 0:21:56Incidentally, you don't want to put too many in the fryer,

0:21:56 > 0:21:59because you drop the temperature of the oil and they will

0:21:59 > 0:22:00start falling apart.

0:22:00 > 0:22:01They're looking really nice.

0:22:01 > 0:22:04So, I thought long and hard about what dishes I should cook

0:22:04 > 0:22:07for my long weekend and this, I think, is probably

0:22:07 > 0:22:08the most important.

0:22:08 > 0:22:12I'd go as far as to say the most popular snack in Lisbon

0:22:12 > 0:22:20and it's pretty damn good.

0:22:22 > 0:22:24Thanks, Rick.

0:22:24 > 0:22:27Now, it's not just the Portuguese who love salt cod.

0:22:27 > 0:22:29I've also got a recipe, which uses it.

0:22:29 > 0:22:35It's called Brandade de Morue, and it's a Provencal speciality.

0:22:37 > 0:22:42First thing, it has been soaked in water for 24 hours to remove the

0:22:42 > 0:22:48excess salt and it goes into a pan of milk with a bay leaf and a bit of

0:22:48 > 0:22:52rosemary and some chopped garlic. The best way to remove the salt or

0:22:52 > 0:23:02reconstitute the caught is in a toilet cistern.Is it?Absolutely!

0:23:02 > 0:23:08It is clean water and you flush it several times a day so it changes

0:23:08 > 0:23:16the water.When I next come round I am checking your sisters.Is this a

0:23:16 > 0:23:22starter or a main course?It could be that, it could be any, it could

0:23:22 > 0:23:34be a snack will stop you like salt cod?Yes.And artichoke.That almost

0:23:34 > 0:23:42went on my food heaven list, you are doing it right this morning.I am

0:23:42 > 0:23:49getting lots of brownie points. We need to talk a little bit about, you

0:23:49 > 0:23:54have got two shows today.I just had some wine and that was heaven. I

0:23:54 > 0:23:59have got two shows but we do eight shows per week. I am on the most

0:23:59 > 0:24:04amazing journey, I have been doing it since last July and I had three

0:24:04 > 0:24:10and a half months working with the genius that is

0:24:12 > 0:24:22genius that is Mel Brooks. I keep wondering, is it real? People say

0:24:22 > 0:24:25the older you get it gets more difficult as an actress or performer

0:24:25 > 0:24:29but for me it's been the other year around, the last five years have

0:24:29 > 0:24:41been fantastic.Who are you playing? For some reason, this was from the

0:24:41 > 0:24:49movie, every she says her name foresees

0:24:49 > 0:24:51foresees horses winning. Mel Brooks said it was meant to be the German

0:24:51 > 0:24:55word for glue which I don't think is true but that is how I think of it.

0:24:55 > 0:25:00She is the housekeeper at the Transylvanian character that Victor

0:25:00 > 0:25:06Frankenstein used to make as monsters. The wonderful Hadley

0:25:06 > 0:25:10Fraser plays young Frankenstein who comes back to create another

0:25:10 > 0:25:16monster. It is wonderful, it is mad and I think the one thing Mel Brooks

0:25:16 > 0:25:23said, to do this you have to enter Mel Brooks's world which means

0:25:23 > 0:25:26anything and everything can happen but to us it's a completely normal

0:25:26 > 0:25:31world. So we play it with the intensity that you would any other

0:25:31 > 0:25:37performance but it is mental and mad and glorious.It sounds fantastic,

0:25:37 > 0:25:46and you sing.Dance. Move, I move a little.

0:25:46 > 0:25:53little. We have been nominated for best new musical which... Really

0:25:53 > 0:25:59exciting.How did you get the part? I don't know. I was doing Strictly

0:25:59 > 0:26:03Come Dancing in 2016 and when it finished I had an e-mail from my

0:26:03 > 0:26:07agent saying they wanted to see me for a young Frankenstein. I did not

0:26:07 > 0:26:12take it seriously that I was about to meet Mel Brooks so I went for a

0:26:12 > 0:26:16workshop with an associate director and did a two-hour workshop and then

0:26:16 > 0:26:25they sent a tape over to Mel and then a week later I got a phone call

0:26:25 > 0:26:28from my agent saying Mel Brooks rhythm is not coming over, so I

0:26:28 > 0:26:31thought I hadn't got it but then he said they wanted to offer me the

0:26:31 > 0:26:37part. I kept seeing for about a week, what you mean they are

0:26:37 > 0:26:41offering me the part? Do you mean I am going to work with Mel Brooks? I

0:26:41 > 0:26:47could not it in. Then we worked with him for three and a half months.

0:26:47 > 0:26:54Part of which was the most traumatic thing I've done in my life. Ross

0:26:54 > 0:27:00Noble, we met Mel Brooks and one of the producers in the Savoy and I'm

0:27:00 > 0:27:05afraid I had a bit too much champagne cocktails.As you do.I

0:27:05 > 0:27:15know because I was doubly nervous, he is a legend.What was he like to

0:27:15 > 0:27:19work with?We had a couple of weeks rehearsing before he came and then

0:27:19 > 0:27:23we had a read through and practically every other line it was

0:27:23 > 0:27:30no, that's not how you do it, this is what I want! I started my song

0:27:30 > 0:27:36five times, no, you are killing it! This was in front of a whole company

0:27:36 > 0:27:41and I thought my goodness. I had heard, true or not, that sometimes

0:27:41 > 0:27:46if he does not like you he can make a phone call the next day and say

0:27:46 > 0:27:50get rid of horror. I like to think that is apocryphal. Look at my

0:27:50 > 0:27:55hands, just talking about it, I am clasping my hands thinking about Mel

0:27:55 > 0:28:01Brooks. It turned out to be the most glorious tee and a half months of my

0:28:01 > 0:28:07life. Susan Strowman herself is a Broadway legend. We can see that as

0:28:07 > 0:28:14a boarder Belshaw, there is a lot of music and it's like a musical

0:28:14 > 0:28:19tradition. It is fast moving and wonderful sets and costumes.I have

0:28:19 > 0:28:23to interrupt for a moment, vital ingredients and things going on over

0:28:23 > 0:28:31here. The salt cod poached in the milk, flaking like that. I am going

0:28:31 > 0:28:37to add to that the garlic cooked in here, not the bay leaf or anything,

0:28:37 > 0:28:43just some of the garlic.Garlic is supposed to be really good for your

0:28:43 > 0:28:48blood?Absolutely. Always eats and garlic every day. Wonderful

0:28:48 > 0:28:55especially with ginger. A splash of olive oil.It's a gorgeous colour.

0:28:55 > 0:29:02Then some of the milk, just a little bit of the milk to let this down.

0:29:02 > 0:29:07Then we get the wooden spoon and really mash it up and eat it in. The

0:29:07 > 0:29:13name of this dish comes from the French word which means shaking

0:29:13 > 0:29:17vigorously. You are beating and beating this until you break it down

0:29:17 > 0:29:24and emulsify. Sometimes it's super smooth and fine, that's because it's

0:29:24 > 0:29:29been blitzed in a food processor but I like it when it still got some

0:29:29 > 0:29:35texture.Does it matter if it has texture?I like a bit of texture. It

0:29:35 > 0:29:39brought together like this, emulsify and then you can add lots of olive

0:29:39 > 0:29:45oil if you want it wet or more milk but I like it...And that is a good

0:29:45 > 0:29:51exercise for bingo wings.Funny you should say that. We are going to the

0:29:51 > 0:29:52gym later.

0:29:58 > 0:30:00Young Frankenstein has been

0:30:00 > 0:30:05Young Frankenstein has been extended until September?Until September.

0:30:05 > 0:30:10You had to come and see it.I promise I will. And would you hope

0:30:10 > 0:30:18that it will maybe be Broadway, or take a...I do not know if it'll go

0:30:18 > 0:30:22back to Broadway, I would love to do it in Australia, Ross Noble who

0:30:22 > 0:30:26played it originally lives over there and Birds of a Feather is

0:30:26 > 0:30:29shown in Australia, so that would be a dream come true. Or maybe an

0:30:29 > 0:30:35American tour. If I do nothing else than this it is enough.I will put

0:30:35 > 0:30:40some bread crumbs on there, bake it in the oven to give it colour and to

0:30:40 > 0:30:45heat it through and here they come, just like this. You will find these

0:30:45 > 0:30:52in the South of France especially, in the likes of the charcuterie or

0:30:52 > 0:30:56the marketplace, you take them home and pop them in the oven. It is a

0:30:56 > 0:31:02little ready meal. I will take the one that is a little bit... This

0:31:02 > 0:31:06one. Bake it in the oven like so, these are piping hot so be very,

0:31:06 > 0:31:13very careful. Knife and fork to the ready. I have a little bit of the

0:31:13 > 0:31:19Castrol Franco, which is a gorgeous colour.Are you quite fussy about

0:31:19 > 0:31:22the aesthetic on the plate, so it looks beautiful with the colours on

0:31:22 > 0:31:32the way it is a range questionI think it is important.I do, too.

0:31:32 > 0:31:37Olly, quite difficult, salty and artichoke?For me I would be

0:31:37 > 0:31:44thinking a Provencal rose. A beautiful wine with a savoury edge

0:31:44 > 0:31:49which is perfect to pick up on the artichoke.A nice rose du Provence,

0:31:49 > 0:31:55that would be lovely. A feud leaves around it to dress it up -- a few

0:31:55 > 0:32:01leaves. It looks quite pretty. Be careful, Lesley, it is piping hot.

0:32:01 > 0:32:06Really very hot. Bon appetit to.

0:32:11 > 0:32:15Everybody is waiting to see what I think. I will be honest.I know you

0:32:15 > 0:32:20will be!

0:32:21 > 0:32:24will be!Say no more.I'm happy. It's beautiful.

0:32:24 > 0:32:27So what will I be making for Lesley at the end of the show?

0:32:27 > 0:32:31Will it be her food heaven - hot smoked salmon and a refreshing

0:32:31 > 0:32:32courgette and ginger salad?

0:32:32 > 0:32:34I'll smoke my own honey and soy glazed salmon and serve it

0:32:34 > 0:32:36warm on some freshly-made blinis and serve

0:32:36 > 0:32:38them up with a zingy courgette and ginger salad.

0:32:38 > 0:32:40A heavenly trio of delights.

0:32:40 > 0:32:42But if Lesley gets hell, then it's a devilish duo of blue

0:32:42 > 0:32:47cheese and rich, dark chocolate.

0:32:47 > 0:32:49It is hot, be careful!

0:32:49 > 0:32:52I'm going to roast some pears and fill them with an especially

0:32:52 > 0:32:54ripe and mouldy Stilton along with some celery and walnuts

0:32:54 > 0:32:56and then smother them with the richest, darkest chocolate

0:32:56 > 0:33:01sauce you could imagine!

0:33:01 > 0:33:03Don't forget, what she gets is down to you!

0:33:03 > 0:33:06You've only got around 25 minutes left to vote for Lesley's food

0:33:06 > 0:33:08heaven or food hell.

0:33:08 > 0:33:10You've got the power!

0:33:10 > 0:33:15So go to the Saturday Kitchen website and have your say now.

0:33:15 > 0:33:18We'll find out the result at the end of the show.

0:33:18 > 0:33:21Now, it's over to Raymond Blanc for some of his Kitchen Secrets.

0:33:21 > 0:33:23He's making a perfect winter salad with beetroot,

0:33:23 > 0:33:31pumpkin and sauteed mushrooms.

0:33:56 > 0:33:59I've got my beetroot already done which is brilliant, fantastic.

0:33:59 > 0:34:00They're marinating nicely here.

0:34:00 > 0:34:01Now serve them tepid.

0:34:01 > 0:34:03Write that down on the recipe - serve tepid.

0:34:03 > 0:34:05Raymond's final dish is a celebration of seasonal

0:34:05 > 0:34:10vegetables, a winter salad.

0:34:10 > 0:34:12Steamed beetroot sits atop pumpkin puree, garnished with sauteed

0:34:12 > 0:34:14mushrooms and pan fried mini pumpkin, all drizzled

0:34:14 > 0:34:22with red wine essence.

0:34:24 > 0:34:27It's a beautiful dish really just for a lovely winter day.

0:34:27 > 0:34:28It celebrates these wonderful vegetables

0:34:28 > 0:34:36which are being so underused.

0:34:36 > 0:34:38OK, so now let's cut it.

0:34:38 > 0:34:39Voila.

0:34:39 > 0:34:40Look at that.

0:34:40 > 0:34:42The colour of the flesh tells me that you've got

0:34:42 > 0:34:43a very ripe pumpkin here.

0:34:43 > 0:34:45Now, I'll move this beautiful treasure aside here.

0:34:45 > 0:34:50Chunks of peeled pumpkin will make up two elements of the dish.

0:34:50 > 0:34:51Voila.

0:34:51 > 0:34:58Circles of pumpkin cut with a pastry cutter will be fried until golden.

0:34:58 > 0:35:02So you've got a nice little pumpkin, mini pumpkin so to speak.

0:35:02 > 0:35:08And from the trimmings, Raymond will make a pumpkin puree.

0:35:08 > 0:35:12Put the pumpkin trimmings in olive oil for five minutes.

0:35:12 > 0:35:13Put this in here.

0:35:13 > 0:35:17Oui.

0:35:17 > 0:35:18That's flavour.

0:35:18 > 0:35:21What I'm extracting here is flavour.

0:35:21 > 0:35:26The right smell already tells you exactly where we are, OK?

0:35:26 > 0:35:30Cover and leave to soften on a gentle heat for ten minutes.

0:35:30 > 0:35:34Meanwhile, pan fry the pumpkin circles.

0:35:34 > 0:35:38Very simple here, I want to brown them on one side to a lovely colour

0:35:38 > 0:35:44and then I will turn them around and finish them off in the oven.

0:35:44 > 0:35:50The pumpkin is better to overcook it than undercook it because you get

0:35:50 > 0:35:52the flavour through cooking, so if you undercook it,

0:35:52 > 0:35:57it's not very nice.

0:35:57 > 0:35:59Now you've got the right colour.

0:35:59 > 0:36:02It's not beige like English cuisine of of the 70s.

0:36:02 > 0:36:06It's really appetising, it's dark, it's alive.

0:36:06 > 0:36:09Season the pumpkin circles and put them in the oven for seven minutes

0:36:09 > 0:36:15at 170 degrees centigrade.

0:36:15 > 0:36:17Once the pumpkin trimmings have softened...

0:36:17 > 0:36:18Oh!

0:36:18 > 0:36:20The hot pumpkin!

0:36:20 > 0:36:24..liquidise to make a puree.

0:36:24 > 0:36:25That one is just right.

0:36:25 > 0:36:27No added liquid, just as it is.

0:36:27 > 0:36:33Salt, pepper, dash of lemon juice and puree.

0:36:33 > 0:36:36We've got a very fine puree here.

0:36:36 > 0:36:38Just lovely.

0:36:38 > 0:36:41Add olive oil and for a nutty flavour, a dash of hazelnut oil.

0:36:41 > 0:36:42Oh.

0:36:42 > 0:36:45What a lovely smell.

0:36:45 > 0:36:49I have got my pumpkin puree here, which is ready, just still warm.

0:36:49 > 0:36:54On top of the puree will be bite size pieces of beetroot.

0:36:54 > 0:36:58Raymond has already steamed the beetroot and marinated it

0:36:58 > 0:37:00in olive oil and balsamic vinegar.

0:37:00 > 0:37:03Now he reheats to develop the flavour.

0:37:03 > 0:37:07Adam, where are the small leaves?

0:37:07 > 0:37:09They're here, Chef.

0:37:09 > 0:37:12Then afterwards it's up to you what you want to add.

0:37:12 > 0:37:14I've found some lovely little wild mushrooms,

0:37:14 > 0:37:16lots of wild mushrooms, girolle, chanterelle

0:37:16 > 0:37:19and black trumpets.

0:37:19 > 0:37:22Raymond sautes beetroot leaves...

0:37:22 > 0:37:23Oh, pardon.

0:37:23 > 0:37:29..and mushrooms with a squeeze of lemon juice.

0:37:29 > 0:37:30OK.

0:37:30 > 0:37:33So now I'll add the girolle.

0:37:33 > 0:37:39Tres bien.

0:37:39 > 0:37:42The sauce, which will be drizzled over the dish,

0:37:42 > 0:37:46is a reduction or essence of red wine and ruby port.

0:37:46 > 0:37:50And I'm using the port to cut the harshness of the wine.

0:37:50 > 0:37:53The pan is hot.

0:37:53 > 0:37:58Add 100 mls of port into a hot frying pan.

0:37:58 > 0:38:01When it is reduced by half, add the same amount of red

0:38:01 > 0:38:05wine and star anise.

0:38:05 > 0:38:10Just that much.

0:38:10 > 0:38:13That will set up the pumpkin beautifully.

0:38:13 > 0:38:15When the essence is reduced to a syrupy consistency,

0:38:15 > 0:38:17leave it to cool.

0:38:17 > 0:38:19Look at that beautiful colour.

0:38:19 > 0:38:24That flavour will be really stunning, too,

0:38:24 > 0:38:26and now with my little essence here.

0:38:26 > 0:38:30We are now ready to serve the dish.

0:38:30 > 0:38:33First, pumpkin puree.

0:38:33 > 0:38:35Tres bien, very simple.

0:38:35 > 0:38:39The beetroot leaves, a few beetroot leaves,

0:38:39 > 0:38:40I'm going to add for a nice chew.

0:38:40 > 0:38:43OK?

0:38:43 > 0:38:48This is wonderful beets.

0:38:48 > 0:38:50Then add your cooked pumpkin circles.

0:38:50 > 0:38:52OK, so lovely.

0:38:52 > 0:38:54Next the warmed marinated beetroot.

0:38:54 > 0:38:57They're a bit on the hot side but you can cool them

0:38:57 > 0:38:59down on the dish, OK.

0:38:59 > 0:39:00Tres bien.

0:39:00 > 0:39:05Oh, so lovely.

0:39:05 > 0:39:10Then the sauteed mushrooms.

0:39:10 > 0:39:12And the dish is ready.

0:39:12 > 0:39:16You can make it as simple or as complicated as you want to.

0:39:16 > 0:39:20Raymond tops off the salad with crunchy parsnip ribbons...

0:39:20 > 0:39:25You can either dry them in the oven, OK, or deep fry them.

0:39:25 > 0:39:27..and deep fried sage leaves.

0:39:27 > 0:39:29A burst of little flavours, of sage.

0:39:29 > 0:39:31Look at that.

0:39:31 > 0:39:34It breaks like glass.

0:39:34 > 0:39:37Finally, drizzle the salad with the port and red wine essence.

0:39:37 > 0:39:40This is the dish that represents all that I believe in -

0:39:40 > 0:39:48the celebrations of the seasons.

0:40:00 > 0:40:01Merci, Raymond!

0:40:01 > 0:40:07A true celebration of winter veg, there.

0:40:07 > 0:40:12You worked with Raymond, didn't you? Yes, and Robin Gill. It was

0:40:12 > 0:40:18wonderful.Good experience with Raymond? Got fantastic, a true

0:40:18 > 0:40:25inspiration. He is inspirational. But look delicious. Still to come...

0:40:25 > 0:40:27Find out how Radio 1 DJ Chris Stark got

0:40:27 > 0:40:30on when we sent him off to meet the chefs behind

0:40:30 > 0:40:31award-winning kebabs.

0:40:31 > 0:40:32He's one happy man!

0:40:32 > 0:40:33It's almost omelette challenge time!

0:40:33 > 0:40:36That means it's time for some puns - So, Lesley,

0:40:36 > 0:40:39without FEATHER ado, here they are..

0:40:39 > 0:40:44I can't believe you are laughing!I can't believe you said that!

0:40:44 > 0:40:45Florence and Andy,

0:40:45 > 0:40:48you are both FLEDGLINGS when it comes to this challenge,

0:40:48 > 0:40:52but I don't want it to be a BIRDen, you can just WING it.

0:40:52 > 0:40:57But avoid any FOWL language.

0:40:57 > 0:40:59Thank you for laughing!

0:40:59 > 0:41:01Will Lesley get her food heaven - hot smoked salmon

0:41:01 > 0:41:03with a courgette and ginger salad?

0:41:03 > 0:41:05Or her food hell - roast pears stuffed with blue cheese,

0:41:05 > 0:41:08served with a rich chocolate sauce?

0:41:08 > 0:41:10There's still a chance for you to vote on the website,

0:41:10 > 0:41:13and we'll find out the results later on!

0:41:13 > 0:41:14Right, on with the cooking.

0:41:14 > 0:41:15Andy, what are we making?

0:41:15 > 0:41:20Andy, what are we making?

0:41:20 > 0:41:25Come over here, chef. We have some magnificent ingredients. A quick

0:41:25 > 0:41:29whizz through and let's get cracking?I am making a dried pork

0:41:29 > 0:41:34curry from the south Thailand, it involves me pounding a curry paste,

0:41:34 > 0:41:38which I will start now. If you could start on the vegetables, we will

0:41:38 > 0:41:42serve them on the side to cool it down, and some sprigs of herbs, take

0:41:42 > 0:41:48them into the iced water.Will do. You are getting cracking on what she

0:41:48 > 0:41:54will be putting in the mortar and pestle, the base of the dish. Your

0:41:54 > 0:41:58restaurant, Somsaa, I think it is magnificent. I have had a couple of

0:41:58 > 0:42:04meals there. I have always wondered what Somsaa means.It is a wow Thai

0:42:04 > 0:42:09citrus fruit used in old-style Thai could agree. It is a nice metaphor

0:42:09 > 0:42:14for what we do in the restaurant, old-style, uncomplicated recipes.

0:42:14 > 0:42:19And it is just a nice word and a lovely ingredient.You get

0:42:19 > 0:42:24ingredients flown direct from Thailand?We order a week in advance

0:42:24 > 0:42:28and we get some amazing stuff the following week. We are able to order

0:42:28 > 0:42:32stuff as it comes into season in Thailand and use really unusual

0:42:32 > 0:42:37stuff that is hard to find even in Thailand sometimes.You the trouble

0:42:37 > 0:42:46to Thailand a lot?Every year.-- you travel to Thailand a lot?Try to

0:42:46 > 0:42:49taste the food, go to a different region every time and explore some

0:42:49 > 0:42:54of the food out there. Tah something new, each time try to get out of the

0:42:54 > 0:42:58beating track and cook with locals. It is a really important part of

0:42:58 > 0:43:03what we do and keep close to the food and keep your taste aligned

0:43:03 > 0:43:11with the Thai taste and seasoning. Why Thai food, why did you get

0:43:11 > 0:43:15interested in that style of cooking? I always gravitated more towards

0:43:15 > 0:43:20Asian food than Western food, I found it more exciting, I love the

0:43:20 > 0:43:24ingredients and the flavours. Even when I was young I was picking up

0:43:24 > 0:43:27cookbooks and more picking out Madhur Jaffrey plasma cookbooks,

0:43:27 > 0:43:32Vietnamese cookbooks and Thai cookbooks more than Delia Smith etc.

0:43:32 > 0:43:37I love all food around the world, but particularly Asian food.The

0:43:37 > 0:43:44disciplines must be radically different, the foundations?One of

0:43:44 > 0:43:48the exciting things about the food is it breaks all the western rules

0:43:48 > 0:43:52and cookery. You learn things you should not do in Western food, then

0:43:52 > 0:43:56you learn that in Thai food lots of those rules are smashed out of the

0:43:56 > 0:44:01water, which is really exciting. Some super fun techniques. You might

0:44:01 > 0:44:05salt a fish and smoke it for an hour and deep fryer to 20 minutes, at the

0:44:05 > 0:44:09end of it is this crazy crispy thing which does not represent fish that

0:44:09 > 0:44:18you know in western cookery and breaks of French cookery, but the

0:44:18 > 0:44:21end product in a salad with a really zingy dressing, it is amazing and

0:44:21 > 0:44:24make sense.The fried fish in your restaurant is amazing, it is so

0:44:24 > 0:44:30crispy you can eat all the bones. A quick week up?Lemongrass, fresh to

0:44:30 > 0:44:34narrate, Thai shallots, garlic, black pepper, dried chilies, which

0:44:34 > 0:44:38are quite spicy, and shrimp paste. The pork will go with the curry

0:44:38 > 0:44:43paste. It is almost getting dry fried out. I will put the tiniest

0:44:43 > 0:44:49splash of oil in. The name of the dishes Kua Kling, which means to dry

0:44:49 > 0:44:56fry without oil. This

0:44:56 > 0:44:59fry without oil. This is not an oily dish.I can see there is hardly any

0:44:59 > 0:45:03oil, and it is a dry mints.Not too much fat.And it smells beautiful,

0:45:03 > 0:45:09so fragrant. How is your Thai language? Do you speak a bit?I

0:45:09 > 0:45:13would not like to exaggerate how good my social Thai is, but my

0:45:13 > 0:45:17kitchen and food Thai is pretty good. I spent six months working in

0:45:17 > 0:45:22a restaurant in Bangkok where you had to do servers in Thai, so it was

0:45:22 > 0:45:27a Thai speaking kitchen, so I did cook a re-dot-macro sorry, not

0:45:27 > 0:45:31cookery courses, language courses every day before work to get up to

0:45:31 > 0:45:37speed, I had to do service in Thai. I can talk to people about food,

0:45:37 > 0:45:44which is really important and really helps you.

0:45:44 > 0:45:48In a social circumstances get by with the basics but not much more

0:45:48 > 0:45:52than that.You can order your food and a beer, that is the most

0:45:52 > 0:45:56important thing.I can walk around a market and asked people how they do

0:45:56 > 0:46:00things and you learn a lot more.Do you still find new ingredients out

0:46:00 > 0:46:07there?Absolutely, the food is so diverse and sophisticated, it is as

0:46:07 > 0:46:10big as French or Italian food and you only realise it as you travel

0:46:10 > 0:46:14around, you get out there and realise, you thought there was one

0:46:14 > 0:46:22variety of something but there is actually 500 varieties with

0:46:22 > 0:46:26different techniques, a truly rewarding.Can you talk is how the

0:46:26 > 0:46:32other regions differ?They are really different. Often influenced

0:46:32 > 0:46:41by the country's next to them. North-east Thailand is next to Laos,

0:46:41 > 0:46:48down on the site you have Malaysian influences and the Obama it's an

0:46:48 > 0:46:52Indian influence. In Bangkok it's a melting pot but a lot of Thai

0:46:52 > 0:46:58Chinese food. Often influenced by neighbouring countries, a real

0:46:58 > 0:47:04melting pot.Talking about ingredients, I have never come

0:47:04 > 0:47:11across this before, white turmeric? Yeah, really exciting, it is often,

0:47:11 > 0:47:19you needed role. It has an almost medicinal, very earthy flavour.When

0:47:19 > 0:47:26I received your recipe I was reading the ingredients list and some things

0:47:26 > 0:47:34stood out, most dropping chilies?I am being polite.It was something

0:47:34 > 0:47:42else!It's a literal translation. Most dropping Chile, because they

0:47:42 > 0:47:55are that size, they are about the size of a

0:47:55 > 0:48:01size of a mouse to. A pinch of Chile and some fish sauce.It is so

0:48:01 > 0:48:05aromatic it is wonderful.

0:48:05 > 0:48:07And if you'd like to try Andy's recipe or any

0:48:07 > 0:48:09of our studio dishes then visit our website

0:48:09 > 0:48:10bbc.co.uk/saturdaykitchen.

0:48:10 > 0:48:15While you're there you can vote for Lesley's heaven or hell!

0:48:15 > 0:48:25Are you getting this?We are.You have got fresh green peppercorn as

0:48:25 > 0:48:33well as lime leaves, we will put some lemon grass.You have another

0:48:33 > 0:48:41restaurant on the go maybe?Yes, working on a second restaurant, it's

0:48:41 > 0:48:44early days, exciting ideas about what we want to do in terms of

0:48:44 > 0:48:52locations, it is early days, trying to focus on keeping things amazing.

0:48:52 > 0:48:59It is your second year.Yeah, it feels great to get towards a second

0:48:59 > 0:49:03birthday, it's when you start to feel like it might be a restaurant.

0:49:03 > 0:49:09It's not just a flash in the pan. You feel like people are coming

0:49:09 > 0:49:16back, customers are regulars. Wonderful. He got the fiery heat of

0:49:16 > 0:49:25the pork stir-fry.Then that over the top. And alongside a nice

0:49:25 > 0:49:30selection of these crunchy vegetables straight out of the ice

0:49:30 > 0:49:38which cools down, the food in South Island is pretty spicy but eating

0:49:38 > 0:49:47these fresh vegetables...Take this leaf and did a bit of...Yes, wrap

0:49:47 > 0:49:52it up or chase it afterwards and it cools the palate down. You need this

0:49:52 > 0:50:00with rice and vegetables it all makes sense.Some of the white

0:50:00 > 0:50:10turmeric, I will munch on that. Looks smashing. What have we got?It

0:50:10 > 0:50:21is Pinot Gris, a dry pork curry from Thai. -- it is Kua Kling, a dry pork

0:50:21 > 0:50:22is Pinot Gris, a dry pork curry from Thai. -- it is Kua Kling, a dry pork

0:50:22 > 0:50:28curry from Thailand.The aroma is just amazing.You put it in front of

0:50:28 > 0:50:36me?Of course.Is it wrong to eat with your hands, I love eating with

0:50:36 > 0:50:42my hands. I think it is wonderful. It is very fiery and I know you are

0:50:42 > 0:50:51not...I'm a bit nervous.Try the white turmeric.And this has

0:50:51 > 0:50:55medicinal properties, everyone says it.It tastes like it is good for

0:50:55 > 0:51:03you.So what wine do we have?Lots of fruit required because spice can

0:51:03 > 0:51:09make wine feel dry, this is a Pinot Gris from Alsace in France, the

0:51:09 > 0:51:15grapes have a longhand time so... How is the spice going? You need a

0:51:15 > 0:51:27drop of Pinot Gris!LAUGHTER 220 odd growers getting together to

0:51:27 > 0:51:34make a wine which is peachy, a pretty number, with spicy food, have

0:51:34 > 0:51:43mine...I literally had a tiny, oh my goodness.It is hot but you need

0:51:43 > 0:51:51belief to go with it.This afternoon 's performance could be interesting,

0:51:51 > 0:51:57cheers! I blame you!If it turns into a pantomime it is my fault.

0:51:57 > 0:52:05Sorry.LAUGHTER That is lovely. I think it is

0:52:05 > 0:52:12wonderful. Will it be on your menu? It has been on and it is one of

0:52:12 > 0:52:15those things we will probably put back on as well.

0:52:15 > 0:52:18Now let's catch up with Si and Dave, the Hairy Bikers

0:52:18 > 0:52:19on their Asian Adventure.

0:52:19 > 0:52:21They're on a quest to discover what's on the

0:52:21 > 0:52:23breakfast menu in Hong Kong before learning the art

0:52:23 > 0:52:31of the heritage noodle.

0:52:54 > 0:52:56Hundreds of thousands of people are hurrying

0:52:56 > 0:52:59into the Central District for work in the skyscrapers.

0:52:59 > 0:53:01But we're here to find out what Hong Kongers

0:53:01 > 0:53:02eat in the morning.

0:53:02 > 0:53:04I like the look of this for breakfast, Si.

0:53:04 > 0:53:05Oh, it's fabulous, isn't it?

0:53:05 > 0:53:06Yeah.

0:53:06 > 0:53:07It smells of Asia!

0:53:07 > 0:53:09Fish.

0:53:09 > 0:53:10I can smell fish.

0:53:10 > 0:53:11Can you believe it?

0:53:11 > 0:53:14A quarter of locals here have their morning meal out

0:53:14 > 0:53:16at least five times a week.

0:53:16 > 0:53:19And Dave and I have heard the locals are rather partial to a good

0:53:19 > 0:53:21old-fashioned fry-up.

0:53:21 > 0:53:22There's Suzie.

0:53:22 > 0:53:23Hey!

0:53:23 > 0:53:24There she is!

0:53:24 > 0:53:28Hey, Suzie.

0:53:28 > 0:53:29I've been waiting for over two hours.

0:53:29 > 0:53:30You cannot be.

0:53:30 > 0:53:32You haven't got a watch on.

0:53:32 > 0:53:33So, if you want to eat?

0:53:33 > 0:53:34I'm starving.

0:53:34 > 0:53:35Yeah.

0:53:35 > 0:53:37All you two need is a fishing rod!

0:53:37 > 0:53:39You have to help me down.

0:53:39 > 0:53:43Oh, I love you!

0:53:43 > 0:53:45Hong Kong celebrity Suzie Wong is going to show us how

0:53:45 > 0:53:48she likes to start the day.

0:53:48 > 0:53:50This place is called a cha chaan teng.

0:53:50 > 0:53:53A load of them opened up in colonial times and they're

0:53:53 > 0:53:55still popular today.

0:53:55 > 0:53:58It's as close to a greasy spoon as you'll get here,

0:53:58 > 0:54:01serving mixed-up comfort foods to locals who want a taste

0:54:01 > 0:54:04of Western grub on the cheap.

0:54:04 > 0:54:05There's a Spam noodle.

0:54:05 > 0:54:07Spam noodles?

0:54:07 > 0:54:08Yes!

0:54:08 > 0:54:09Spam noodles.

0:54:09 > 0:54:10# Spam, beautiful Spam!

0:54:10 > 0:54:13# Beautiful Spam...

0:54:13 > 0:54:14This is brilliant.

0:54:14 > 0:54:15Wow.

0:54:15 > 0:54:16Egg sandwich.

0:54:16 > 0:54:17Oh, egg butties!

0:54:17 > 0:54:18Corned beef?!

0:54:18 > 0:54:19Corned beef!

0:54:19 > 0:54:21It's white bread, sliced, with the crusts off.

0:54:21 > 0:54:23Fundamentally, that's a corned beef savoury sandwich.

0:54:23 > 0:54:27This is a Pot Noodle with Spam and a fried egg.

0:54:27 > 0:54:28Yeah.

0:54:28 > 0:54:29It's very westernised.

0:54:29 > 0:54:31Are you going to have a try?

0:54:31 > 0:54:34I'll give some to you.

0:54:34 > 0:54:40Have a bite.

0:54:40 > 0:54:41Aw, look at this, Kingy.

0:54:41 > 0:54:42It's a Hong Kong breakfast club sandwich.

0:54:42 > 0:54:44Corned beef, egg, four slices white processed.

0:54:44 > 0:54:45Double-decker, dude.

0:54:45 > 0:54:46Class.

0:54:46 > 0:54:48SI AND SUZIE LAUGHIt's not bad.

0:54:48 > 0:54:49Isn't it?

0:54:49 > 0:54:50No.

0:54:50 > 0:54:51It's interesting.

0:54:51 > 0:54:53It's not full of expats in here.

0:54:53 > 0:54:54No.

0:54:54 > 0:54:57I thought it'd be full of crusty old colonels that

0:54:57 > 0:54:58had been left behind, having their bully

0:54:58 > 0:54:59beef and egg butties.

0:54:59 > 0:55:02It's fascinating, isn't it, that you have these kind of echoes

0:55:02 > 0:55:03of the cuisine of the past...

0:55:03 > 0:55:05from 100 years ago.

0:55:05 > 0:55:06Hmm.

0:55:06 > 0:55:10You can see how important to a lot of nations Hong Kong was,

0:55:10 > 0:55:13and from that, you get these multi layers of food from different

0:55:13 > 0:55:17places around the world, different influences brought in,

0:55:17 > 0:55:19and kind of mish-mashed together in this mad city cuisine.

0:55:19 > 0:55:21It's nuts!

0:55:21 > 0:55:22Come on, let's have a go.

0:55:22 > 0:55:25Yeah.

0:55:25 > 0:55:26It is, um...

0:55:26 > 0:55:27How do you like it?

0:55:27 > 0:55:31It's strange, because the luncheon meat is quite kind of economy

0:55:31 > 0:55:36luncheon meat, and the noodles do seem to be quite kind of instant.

0:55:36 > 0:55:39Yeah, it is instant noodles.

0:55:39 > 0:55:42Trust the British to leave a legacy of corned beef and egg sandwiches,

0:55:42 > 0:55:45spam and egg noodles...

0:55:45 > 0:55:49God bless 'em!

0:55:49 > 0:55:51It's interesting that in the same way we Brits have

0:55:51 > 0:55:52westernised Chinese cooking, the people here have

0:55:52 > 0:55:56adapted our food for their tastes.

0:55:56 > 0:55:59Well, that's not what you call an Asian treat, is it?

0:55:59 > 0:56:00No.

0:56:00 > 0:56:03I mean, it's interesting, it's a legacy that we Brits left behind,

0:56:03 > 0:56:05but I did feel it's come back to haunt me.

0:56:05 > 0:56:08It's still coming back to haunt me, I tell you!

0:56:08 > 0:56:09That's wrong.

0:56:09 > 0:56:11I wanted Asian adventure, not an egg sandwich.

0:56:11 > 0:56:13We need to go and find something local.

0:56:13 > 0:56:14Something bright.

0:56:14 > 0:56:19I've got just the thing - noodles!

0:56:19 > 0:56:22Of course, Hong Kong's the place that brought us Brits this key

0:56:22 > 0:56:26Cantonese ingredient.

0:56:26 > 0:56:30And we've wangled a rare invite into the back room

0:56:30 > 0:56:32of the Lau Sum Key noodle house in Kowloon to learn

0:56:32 > 0:56:37the secrets of making the ultimate heritage noodle.

0:56:37 > 0:56:41This place opened in 1931 and the family business has been

0:56:41 > 0:56:44handed down from father to son, ending up today in the hands

0:56:44 > 0:56:52of noodle artiste Jason.

0:56:52 > 0:56:53JASON SPEAKS IN OWN LANGUAGE

0:56:53 > 0:56:54How many?

0:56:54 > 0:56:55About 30, 35.

0:56:55 > 0:56:5635?

0:56:56 > 0:56:5730?

0:56:57 > 0:57:00Duck eggs are going to make it really rich, aren't they?

0:57:00 > 0:57:02The colour of those yolks is going to go through the noodles.

0:57:02 > 0:57:03Fabulous.

0:57:03 > 0:57:05It's good to see you get cracking, Kingy.

0:57:05 > 0:57:11Did you have to?!

0:57:11 > 0:57:14All that's in these noodles is eggs, flour and water.

0:57:14 > 0:57:16Not mixed, but pressed into a dough.

0:57:16 > 0:57:18How old were you when you started making noodles?

0:57:18 > 0:57:1911 years old.

0:57:19 > 0:57:2011?

0:57:20 > 0:57:21Yeah.

0:57:21 > 0:57:22Do you like making noodles?

0:57:22 > 0:57:24I like doing this now, but when I was young

0:57:24 > 0:57:27boy, I don't like this.

0:57:27 > 0:57:31THEY LAUGHSo far, so normal.

0:57:31 > 0:57:35Having worked the dough to activate the gluten,

0:57:35 > 0:57:38it's time for Jason's party trick.

0:57:38 > 0:57:45OK.

0:57:45 > 0:57:48THEY LAUGHWell, I can honestly say I've never seen a rodeo technique

0:57:48 > 0:57:49of noodle making before.

0:57:49 > 0:57:52Yee-ha!

0:57:52 > 0:57:56Saddle up, cowboy!

0:57:56 > 0:57:58The pressure of kneading with the bamboo and Jason's body

0:57:58 > 0:58:02weight makes for a denser noodle with a springy texture...apparently.

0:58:02 > 0:58:05Once the dough's been ridden to within 3mm of its life,

0:58:05 > 0:58:07it's on to grandad's original cutting machine

0:58:07 > 0:58:09for noodle formation.

0:58:09 > 0:58:10Wow!

0:58:10 > 0:58:13Wow!

0:58:13 > 0:58:15It's a really, really strong dough, isn't it, Kingy?

0:58:15 > 0:58:16Yes, mate.

0:58:16 > 0:58:21And that means you can cut it really fine.

0:58:21 > 0:58:26And long may the bamboo-pole method of noodle making continue.

0:58:26 > 0:58:32I'll second that, Kingy.

0:58:37 > 0:58:39That is hilarious.

0:58:39 > 0:58:42I too have never seen noodles made rodeo style.

0:58:42 > 0:58:47Might try it in my restaurant.

0:58:47 > 0:58:51Maybe not! Let's take some calls from our viewers. Pamela from

0:58:51 > 0:59:03London?Hi, Michel. I would like to ask the chefs for a recipe using

0:59:03 > 0:59:09kumquats, I love them.Did you say Mitchell?! I have been called a lot

0:59:09 > 0:59:17worse! Kumquats.I fried muscles in some semolina, semolina salt, fry

0:59:17 > 0:59:22them and slice the kumquats and have some rosemary and Mendes I fried

0:59:22 > 0:59:27mussels.

0:59:30 > 0:59:35mussels.Thank you, Pam-eela! I told you we would have fun today.

0:59:35 > 0:59:36mussels.Thank you, Pam-eela! I told you we would have fun today. Lesley?

0:59:36 > 0:59:42I am not sure I can speak after the... Sarah says everybody tastes

0:59:42 > 0:59:48better with butter, but which type of butter is best?For me, I always

0:59:48 > 0:59:53cook with unsalted and I never skimp, so it has to be quality. I am

0:59:53 > 0:59:57French so I usually go for the French butter. But for my toast in

0:59:57 > 1:00:05the morning, salted butter with marmalade. Salted for your toast.

1:00:05 > 1:00:09Good morning, guys, I have some beautiful black pudding and I would

1:00:09 > 1:00:16like a different way to cook it. Thanks.In the autumn I love to do

1:00:16 > 1:00:19caramelised apples with pan-fried black pudding, delicious. Crumbled

1:00:19 > 1:00:28Warner 's. -- crumbled walnuts.And a lovely Beaujolais from France.

1:00:28 > 1:00:32British black pudding is quite firm, French black pudding is crumbly and

1:00:32 > 1:00:40then the Spanish one... Thai, do they do black pudding?They have a

1:00:40 > 1:00:44little blood cake that goes into soups, and they'd use it in some

1:00:44 > 1:00:49mince dishes, they add blood while they cook and it adds richness.Our

1:00:49 > 1:00:56next caller is a net from Eastbourne.I always cook a rabbit

1:00:56 > 1:00:59in a stew with tomato soup and mushroom soup and vegetables, I

1:00:59 > 1:01:07would like a different way of cooking it.Rabbits, a great way of

1:01:07 > 1:01:12cooking it is poaching it and then picking it down off the bone

1:01:12 > 1:01:17afterwards. You can join to the rabbits, cook the different sections

1:01:17 > 1:01:26according to... Boulogne takes not very long, the legs take longer.

1:01:26 > 1:01:28very long, the legs take longer. -- the loin takes not very long. Then

1:01:28 > 1:01:39you can put it in a pie, a curry or a wood glue.And a nice confit in

1:01:39 > 1:01:41oil.

1:01:41 > 1:01:42That is it!

1:01:42 > 1:01:44The heaven and hell vote is now closed.

1:01:44 > 1:01:45Lesley's fate is sealed!

1:01:45 > 1:01:47And we will reveal the results at the end of the show.

1:01:47 > 1:01:50On Monday it's the British Kebab Awards, a celebration of everything

1:01:50 > 1:01:56and everyone kebab related.

1:01:56 > 1:01:58So who better to send on a fact-finding mission

1:01:58 > 1:02:04than self-confessed kebab fan BBC Radio 1's Chris Stark.

1:02:04 > 1:02:09Over 1.3 million kebabs are sold across the UK every day. There are

1:02:09 > 1:02:15no 20,000 Kabaddi clips, selling a massive 2.5 point 5000 tonnes of

1:02:15 > 1:02:22chicken and lamb done every week. -- selling a massive 2500 tonnes.

1:02:22 > 1:02:26Judging by the pictures you have been sending in, you guys absolutely

1:02:26 > 1:02:28love kebabs, just like me.

1:02:35 > 1:02:41How are you, Russell?You all right? Tell me why you're Kabaddi is so

1:02:41 > 1:02:48popular?It is fresh meat, we use English chicken and lamb, everything

1:02:48 > 1:02:52natural.I bet you have seen a few things? Ago people eating boxes

1:02:52 > 1:03:00instead of the kebabs. Have you served footballers?Yes.Should they

1:03:00 > 1:03:08be eating it?It is good food, fresh salad, fresh lamb, fresh chicken.

1:03:08 > 1:03:15Could I please try some of the second Mark Roe doner. We are joined

1:03:15 > 1:03:20by the founder of the British Kebab Awards. Tell us more?I have worked

1:03:20 > 1:03:25in this industry since I was 14, I realise there is nothing to

1:03:25 > 1:03:28celebrate the hard-working people of this country.All this talk of food

1:03:28 > 1:03:37is making me very hungry. Oh, my goodness! Take a little bit of that.

1:03:37 > 1:03:42That is so good. It is not just kebabs than serving up quality

1:03:42 > 1:03:47kebabs, there is a growing trend of fine dining restaurants. Ebrahim, I

1:03:47 > 1:03:56am jealous. You can finish up. I am going to eat another kebabs.

1:03:56 > 1:04:02Do you think the kebabs has a bad reputation, would you say?I would

1:04:02 > 1:04:06say so, unfortunately. People usually associate kebabs and doner

1:04:06 > 1:04:10after the pub, but there is so much more to it and that is what we're

1:04:10 > 1:04:15trying to showcase.You have to talk to me about this. Is this even

1:04:15 > 1:04:21kebabs?Yes. It is on a skewer. Anything on a skewer, kebabs?You

1:04:21 > 1:04:28can call kebabs. We have prawns, wild Alaskan salmon... Salmon,

1:04:28 > 1:04:39monkfish.It is beautiful, it is a work of art. It is sexy.We do Waygu

1:04:39 > 1:04:47B.In kebabs?! It is really expensive.It is. We will cook the

1:04:47 > 1:04:51Waygu today.Are you watching, Michel Roux? These are my knife

1:04:51 > 1:04:55skills, if you ever need somebody in your kitchen. It will be the best

1:04:55 > 1:05:01parsley you have ever had chopped. It is a work of art. Isn't that

1:05:01 > 1:05:09amazing?! Oh, can you hear that! That noise alone just makes you

1:05:09 > 1:05:15hungry.

1:05:15 > 1:05:17hungry.These are fermented mushrooms, dehydrated. The Army

1:05:17 > 1:05:23flavour. And sunburnt onion or should.You are like the Picasso of

1:05:23 > 1:05:28kebabs.

1:05:28 > 1:05:32kebabs.-- and some burned onion ash.My word, that might be the best

1:05:32 > 1:05:39thing I have ever eaten.Thank you very much, Chris.You are the man!

1:05:39 > 1:05:45I had eaten so much kebabs. Can I just say thank you so much, Saturday

1:05:45 > 1:05:48Kitchen, for sending me to do this? It has literally been one of the

1:05:48 > 1:05:55best days of my life. Now what is for lunch?!

1:05:57 > 1:06:00Good knife skills, Chris. You would be welcome in any of my restaurants.

1:06:00 > 1:06:08Welcome to the show, Berg. You are up for two awards. Best fine dining

1:06:08 > 1:06:15kebabs and...Best fine dining restaurant and chef of the

1:06:15 > 1:06:17kebabs and...Best fine dining restaurant and chef of the year.It

1:06:17 > 1:06:24is extraordinary. Turk in. We have to try this. You are here because we

1:06:24 > 1:06:32want to try it. Tell us exactly what they are?Batters the Waygu, on a

1:06:32 > 1:06:39bed of hay smoked strained yoghurt and barbecued aubergine pays to --

1:06:39 > 1:06:44that is the Waygu. Then we have the ocean kebabs, monkfish, salmon,

1:06:44 > 1:06:51prawns, octopus on a bed of fennel salad.This does not look like your

1:06:51 > 1:06:56normal kebabs.But you do the regular kebabs?We do not do it on

1:06:56 > 1:07:07the spit, that the regular skewer, a la signature dish, the

1:07:07 > 1:07:10the spit, that the regular skewer, a la signature dish, the lamb shish.

1:07:10 > 1:07:14Do you enjoy a Kabaddi Saturday night? But not just on a Saturday,

1:07:14 > 1:07:19it is by every night of the week! And what about you, Florence? You

1:07:19 > 1:07:23have your mouth full.I love the sources on the spices and the fruit,

1:07:23 > 1:07:28pomegranate seeds. It brings its allies -- I love the sauces and the

1:07:28 > 1:07:36fruit.After the show?Occasionally. I think it is amazing you have made

1:07:36 > 1:07:41the humble Kabaddi to something like that. Congratulations and good luck.

1:07:41 > 1:07:43That is absolutely terrific.

1:07:43 > 1:07:44Right!

1:07:44 > 1:07:45It's omelette challenge time.

1:07:45 > 1:07:48Andy and Florence - neither of you are on our new board

1:07:48 > 1:07:51and you've only done it once before, but do you think you're going

1:07:51 > 1:07:57to make it into the frying pan?

1:07:57 > 1:07:57to make it into the frying pan?

1:07:57 > 1:08:04Be careful at the plans, they are smoking hot. -- careful with the

1:08:04 > 1:08:06plans.

1:08:06 > 1:08:09The aim is to make fast, edible three-egg omelettes that

1:08:09 > 1:08:11are good enough to feed to our hungry crew.

1:08:11 > 1:08:13CHEERING.

1:08:13 > 1:08:16Or maybe me, I am still peckish.

1:08:16 > 1:08:18But if they're not they'll go in the compost bin.

1:08:18 > 1:08:20BOOING.

1:08:20 > 1:08:25So will it be crew or compost?

1:08:25 > 1:08:27Three X.

1:08:27 > 1:08:31Your time will stop when your omelettes hit the plates.

1:08:31 > 1:08:39Don't forget themselves and pepper. Fast, furious. -- don't forget some

1:08:39 > 1:08:42salt and pepper.

1:08:42 > 1:08:43Let's put

1:08:43 > 1:08:48the clocks on the screen.

1:08:48 > 1:08:50Are you feeling confident? No quail eggs hiding?

1:08:50 > 1:08:53Are you both ready?

1:08:53 > 1:08:57Go!

1:08:59 > 1:09:08I see the technique. Straight in the pan.

1:09:08 > 1:09:18pan. And the whisk, OK. Here we go. Florence shaking the pan. Some

1:09:18 > 1:09:24seasoning would be nice.

1:09:24 > 1:09:28Oh!

1:09:28 > 1:09:31Oh!

1:09:31 > 1:09:39It is a bit smoky in here.It is not my finest.You are getting the

1:09:39 > 1:09:43excuses in already.It is the right shape.It certainly is a far better

1:09:43 > 1:09:46shape than Matewan. There is

1:09:46 > 1:09:47shape.It certainly is a far better shape than Matewan. There is still a

1:09:47 > 1:09:59bit left in here. It is cooked. It is the way I like my omelette. There

1:09:59 > 1:10:11is a nice crunch of salt as well! Right, now, Florence. There is a

1:10:11 > 1:10:18little bit of goo.That is butter. That is butter, that is undercooked,

1:10:18 > 1:10:25gooey egg. I am afraid that will go into the compost bin.I not one?!

1:10:25 > 1:10:36Not that one. Look at it! Oh! Sorry, guys.

1:10:36 > 1:10:40Florence, you will have to come back again. But you are in good company

1:10:40 > 1:10:48down there. Andy's time...

1:10:49 > 1:10:53down there. Andy's time... We have 31.88 seconds, that definitely puts

1:10:53 > 1:11:04you, gosh... There is room for you in that plan.That deserves a round

1:11:04 > 1:11:08of applause.Maybe not the shape, but it was cooked and tasty.

1:11:08 > 1:11:10So will Lesley get her food heaven - hot

1:11:10 > 1:11:12smoked salmon with a courgette and ginger

1:11:12 > 1:11:13salad?

1:11:13 > 1:11:15Or will it be a hellish combination of blue

1:11:15 > 1:11:16cheese and rich chocolate?

1:11:16 > 1:11:18We'll find out after Nigel Slater shows us another

1:11:18 > 1:11:21of his simple suppers.

1:11:31 > 1:11:34Part of the magic of allotments for me is their location,

1:11:34 > 1:11:36the fact that they almost have to be hidden away.

1:11:36 > 1:11:38You're driving along through a very grey area,

1:11:38 > 1:11:40with almost no trees, and you turn a corner

1:11:40 > 1:11:42and you've got a little Eden.

1:11:42 > 1:11:44You go from factories to sunflowers and beans

1:11:44 > 1:11:50in the space of one turning.

1:11:50 > 1:11:55This allotment in east London is hom to Linden and her daughter, Nell.

1:11:55 > 1:11:57So courgettes have done well this year.

1:11:57 > 1:11:59They've done really well this year.

1:11:59 > 1:12:02In fact, we call it the ubiquitous courgettes.

1:12:02 > 1:12:04I've actually grown four different varieties this year.

1:12:04 > 1:12:08We've fed half of South Hackney with them.

1:12:08 > 1:12:10This little section here, this is like your little ratatouille

1:12:10 > 1:12:11section when you think about it?

1:12:11 > 1:12:16Oh, someone had to say it!

1:12:16 > 1:12:17LAUGHTER.

1:12:17 > 1:12:18Mediterranean.

1:12:18 > 1:12:19I'm fascinated by people's sheds.

1:12:19 > 1:12:20Oh, it's so tidy!

1:12:20 > 1:12:21I had a special tidy-up.

1:12:21 > 1:12:29I was doing my housewife number yesterday.

1:12:32 > 1:12:34My own elderflower champagne that I made from my elderflowers.

1:12:34 > 1:12:35Thank you so much.

1:12:35 > 1:12:36Thank you very much.

1:12:36 > 1:12:38It's really fizzy!

1:12:38 > 1:12:39You've got to be careful when you open it.

1:12:39 > 1:12:41We might have some later.

1:12:41 > 1:12:43I want to cook a warming dish from the crops that Linden

1:12:43 > 1:12:44has grown this year.

1:12:44 > 1:12:47I'm using squash, spring onions, herbs and some garlic.

1:12:47 > 1:12:50If I'd grown these, I'd be pretty proud of myself, to be honest.

1:12:50 > 1:12:51They're perfect!

1:12:51 > 1:12:56They're completely perfect!

1:12:56 > 1:12:57Ooh!

1:12:57 > 1:12:58Smells lovely already.

1:12:58 > 1:12:59Aren't they beautiful?

1:12:59 > 1:13:01You've got a bit of garlic.

1:13:01 > 1:13:03Can I have a bit of garlic in there?

1:13:03 > 1:13:07Along with the garlic, I'm going to pop in some rosemary.

1:13:07 > 1:13:08Nell, you've got some chillies.

1:13:08 > 1:13:12I have.

1:13:12 > 1:13:13Have you tasted them, Nell?

1:13:13 > 1:13:14Are they hot?

1:13:14 > 1:13:16I haven't tried them yet, so I don't know.

1:13:16 > 1:13:17They've only just gone red.

1:13:17 > 1:13:20I don't think it matters whether they're hot or not,

1:13:20 > 1:13:22because we've still got that lovely chilli flavour.

1:13:22 > 1:13:25If they are hot, well, great.

1:13:25 > 1:13:28I think they'll have a bit of a poke to them.

1:13:28 > 1:13:29They should do.

1:13:29 > 1:13:31Just a wee bit.

1:13:31 > 1:13:34This is really easy dish to make.

1:13:34 > 1:13:38Keep it simple, with one main vegetable, but season it

1:13:38 > 1:13:42strongly with garlic, hot chilli, salt and pepper.

1:13:42 > 1:13:46That's going to be nice but not very substantial.

1:13:46 > 1:13:48I brought a loaf with me.

1:13:48 > 1:13:51A-ha!

1:13:51 > 1:13:54There's a storm a-brewin'.

1:13:54 > 1:13:56That is the most beautiful cloud formation, but I think I know

1:13:56 > 1:13:58what it's got in it!

1:13:58 > 1:14:01Yes.

1:14:01 > 1:14:03Do you think I've lost my heat?

1:14:03 > 1:14:05Just tuck in, I think.

1:14:05 > 1:14:05I can't wait!

1:14:05 > 1:14:08I'll go for that one.

1:14:08 > 1:14:10THUNDER RUMBLES.

1:14:10 > 1:14:12Beautiful colours going on.

1:14:12 > 1:14:13Mmm!

1:14:13 > 1:14:15It's lovely.

1:14:15 > 1:14:16Very hot, Nell.

1:14:16 > 1:14:17Mm.

1:14:17 > 1:14:19Mmm!

1:14:19 > 1:14:24Lovely squash.

1:14:24 > 1:14:25Really tender.

1:14:25 > 1:14:28Crikey, ten minutes ago, they were growing.

1:14:28 > 1:14:30Can't get fresher than that, can you?

1:14:30 > 1:14:37You can't.

1:14:42 > 1:14:45If I'm cooking with lamb in the summer, I'll choose a nice,

1:14:45 > 1:14:47lean little fillet to put on the grill.

1:14:47 > 1:14:49When the weather gets cold, I'll choose a piece

1:14:49 > 1:14:50of lamb with the bones.

1:14:50 > 1:14:53There is so much flavour and goodnes in not just

1:14:53 > 1:14:55the bones, but all the sinews and the cartilage and everything.

1:14:55 > 1:14:58Tonight's dish is what I like to call "a cheap

1:14:58 > 1:15:00supper for a cold night".

1:15:00 > 1:15:03Coat your meat in flour to help it form a crust.

1:15:03 > 1:15:06I'm using neck of lamb.

1:15:06 > 1:15:09My stews and hotpots have a lot of vegetables in them,

1:15:09 > 1:15:12and I use the vegetables to actually soak up some of the

1:15:12 > 1:15:19flavours from the meat.

1:15:19 > 1:15:22So as my meat browns, it's going to leave lots of crusty

1:15:22 > 1:15:25little deposits of goodness on the pan, and I want

1:15:25 > 1:15:31those into my stew.

1:15:31 > 1:15:34So I'm going to stick some onions in, even a few parsnips -

1:15:34 > 1:15:37proper winter veggies.

1:15:37 > 1:15:40That fat in the pan is already full of flavour from that meat.

1:15:40 > 1:15:48I'm not going to waste a little bit of that flavour.

1:15:56 > 1:15:59I'm also going to put a little bit of garlic in there,

1:15:59 > 1:16:04and I don't want it to taste very strongly of garlic, so I'm

1:16:04 > 1:16:07going to leave the garlic in great big pieces.

1:16:07 > 1:16:11I'm just going to halve the cloves, because what you get when you cook

1:16:11 > 1:16:14garlic in big pieces is a mildness.

1:16:14 > 1:16:20It's only when you chop it very finely that you get that pungency.

1:16:20 > 1:16:25I need a herb in that, something that will slowly give its flavour up

1:16:25 > 1:16:28and won't dissolve to nothing.

1:16:28 > 1:16:32For this dish, I'm using rosemary.

1:16:32 > 1:16:36Pop the lamb back into the pan, add some salt and pepper,

1:16:36 > 1:16:39and to make this dish even more of a meal, bung in

1:16:39 > 1:16:43a few chopped spuds.

1:16:43 > 1:16:47You can use any sort of potatoes for this.

1:16:47 > 1:16:50It's rather nice with little waxy ones, or some big old floury main

1:16:50 > 1:16:51crop potatoes as well.

1:16:51 > 1:16:55Whatever you've got.

1:16:55 > 1:16:58To let the ingredients speak for themselves,

1:16:58 > 1:17:02I'm using water instead of stock.

1:17:02 > 1:17:05I don't want to lose a scrap of flavour so I'm going to cook

1:17:05 > 1:17:08that with the lid on.

1:17:08 > 1:17:13I'm even going to put a bit of paper on top to keep everything in.

1:17:13 > 1:17:21Cook at a low heat for an hour, or longer if you can.

1:17:22 > 1:17:26Apart from anything else, this is really cheap food.

1:17:26 > 1:17:32These are the cuts that go for almost nothing at the butcher's.

1:17:32 > 1:17:37This is where it's all really going on, is in the juices.

1:17:37 > 1:17:40All the goodies from the bottom of the pan have

1:17:40 > 1:17:43all dissolved into the juices.

1:17:43 > 1:17:46It's the sort of supper that you start with a spoon,

1:17:46 > 1:17:49you carry on with a knife and fork, and then you end up picking

1:17:49 > 1:17:57the bones up and getting a bit down and dirty with it.

1:18:01 > 1:18:08Thanks Nigel - it's always good to get down and dirty!

1:18:08 > 1:18:10That looked delicious.

1:18:10 > 1:18:12Time to find out whether Lesley is getting her food

1:18:12 > 1:18:16heaven or food hell.

1:18:16 > 1:18:21Are you worried?No, because I know what ever it is it will be

1:18:21 > 1:18:23brilliant.

1:18:23 > 1:18:25Food heaven is a gift of three of Lesley's

1:18:25 > 1:18:27favourite foods - hot smoked salmon, courgette and ginger.

1:18:27 > 1:18:30Or food hell, a dreadful duo of blue cheese

1:18:30 > 1:18:36and rich chocolate.

1:18:37 > 1:18:4358% of voters went for... Heaven! CHEERING

1:18:49 > 1:18:52That is my idea of hell as well, blue cheese and chocolate together,

1:18:52 > 1:18:58I know there are fancy...It was your idea to put them together, I

1:18:58 > 1:19:03said them separately but you put them together.There are people out

1:19:03 > 1:19:05there that make chocolate truffles flavoured with blue cheese but I'm

1:19:05 > 1:19:14not a fan. We have slices of salmon I will hot smoke. If you can prepare

1:19:14 > 1:19:20me a nice julienne of courgettes to make the salad. We have got a bit of

1:19:20 > 1:19:25garlic, lemon juice to make the dressing and some chopped chilli. We

1:19:25 > 1:19:29are off. The first thing I want to do is make a little kind of

1:19:29 > 1:19:36seasoning for the fresh, season it with some honey and soy sauce.Which

1:19:36 > 1:19:43I both love.I did not know that. You did not, but this is all my

1:19:43 > 1:19:52heaven.I picked this on and it will seize the fish and give it a depth

1:19:52 > 1:19:57of flavour. I'll leave it on there for about an hour or so. Maybe a bit

1:19:57 > 1:20:03longer if you like. And that will permeate and glaze the salmon and

1:20:03 > 1:20:10give it a lovely taste. Here it is, I'm going to pop it into the smoker,

1:20:10 > 1:20:17the hot smoker.I'm going to move away from that.Just put a bit of

1:20:17 > 1:20:25oil, there we go. Pop them on top. How lovely to have you cooking

1:20:25 > 1:20:29especially for me. It's a rather special treat.And I will come and

1:20:29 > 1:20:35see you and your singing dancing for me. So, Birds Of A Feather

1:20:35 > 1:20:41celebrating 30 years.Yes, 1989 was the first one, the first episode

1:20:41 > 1:20:47went out to something like 13 million people. At 1.I think we went

1:20:47 > 1:20:50out to over 20 million. It's a strange because we have so many

1:20:50 > 1:20:57digital channels, I cannot speak after that curry...LAUGHTER

1:20:57 > 1:21:04FIM of this afternoon are no pressure.It is extraordinary, how

1:21:04 > 1:21:07long it has lasted, we are still great friends and I think there is a

1:21:07 > 1:21:14magical chemistry between the three of us which is given with long legs.

1:21:14 > 1:21:21Have you watched it, do you know it? I mean do you watch it?Of course.

1:21:21 > 1:21:25He is a massive fan, he was genuinely excited in rehearsals. I

1:21:25 > 1:21:30was going to ask how you met for the first time, was their instant

1:21:30 > 1:21:34chemistry?We met at the Ritz and I will always remember because Pauline

1:21:34 > 1:21:39was wearing her trainers and we asked for water in her champagne.

1:21:39 > 1:21:42But they let her in. It was nerve-racking because they had known

1:21:42 > 1:21:48each other literally since they were eight years old and I just came into

1:21:48 > 1:21:52this duo which are very powerful together. But immediately there was

1:21:52 > 1:21:59chemistry which worked. Off-screen and on-screen. It's still there 30

1:21:59 > 1:22:03years later. I cannot believe we came back and there we are. Looking

1:22:03 > 1:22:11a bit older, a little bit older. A lot older.But still going strong.

1:22:11 > 1:22:15It is, last year we did a lovely Christmas special. I am really proud

1:22:15 > 1:22:19because I don't know many other programmes that have had that

1:22:19 > 1:22:26longevity.Will we see another one? We are waiting to hear.On the

1:22:26 > 1:22:31anniversary you would think they would do it?It would be nice. What

1:22:31 > 1:22:38have you just done?Here we have the Bellini mix. Normally he would leave

1:22:38 > 1:22:42the yeast to rise a bit longer but we don't really have the time.

1:22:42 > 1:22:47Yeast, milk, two flowers, bread flour and arrive flower but you

1:22:47 > 1:22:53could use buckwheat flour, bit of salt and sugar, what I'd do is

1:22:53 > 1:23:00whisked the egg whites... Yell like with your hand, you don't have a

1:23:00 > 1:23:10thing you put in and do it for you? I'm amazed. This is my work-out.You

1:23:10 > 1:23:15don't even have bingo wings. When I do love Pavlova which is probably

1:23:15 > 1:23:22the only dish I can make that people say is amazing, I do it with the

1:23:22 > 1:23:26machine which makes life a lot easier.Was the Pavlova on come dine

1:23:26 > 1:23:33with me?You had asked! I have done it twice, the first one was a

1:23:33 > 1:23:36complete disaster and then they invited me back for a best of the

1:23:36 > 1:23:42worst and I won the second time! I had roast duck with creamed

1:23:42 > 1:23:46cauliflower and garlic crisps and I made the best Pavlova. We pretended

1:23:46 > 1:23:50it was the last meal on the Titanic and I hired a string quartet and

1:23:50 > 1:23:54instead of them staying while we sank the got up and left as soon as

1:23:54 > 1:23:58I came in and I said the reason it sank was because I came the captain

1:23:58 > 1:24:04and it went down with the ship. It was complicated.Was the voice of

1:24:04 > 1:24:10the programme kind to you?He was not. Do you know? Have word. The

1:24:10 > 1:24:14first was a disaster because obviously I took so much I been

1:24:14 > 1:24:21turning on the knob and it broke so I had to use scissors to turn it on,

1:24:21 > 1:24:26I put the lamb in but did not turn the knob enough so after four and a

1:24:26 > 1:24:31half hours the land came out bleeding. It was a complete

1:24:31 > 1:24:36disaster.Is that typical of your work in the kitchen?I am not a dab

1:24:36 > 1:24:40hand but I think after this morning and I energised to take a cookery

1:24:40 > 1:24:45course. I love entertaining. I am already doing a Sunday lunch, that

1:24:45 > 1:24:54is fine but day-to-day cooking, no. But I can act well!We can act the

1:24:54 > 1:25:02Leave vouch for that. These little blinis, you can make a big one but I

1:25:02 > 1:25:08like the little ones. They look cute. And you are a fan of pancakes?

1:25:08 > 1:25:16IME Fuge van. I love going to America to go to the diners. The

1:25:16 > 1:25:21pancakes are ridiculous, the food portions but the pancakes are the

1:25:21 > 1:25:32best.You can use these for savoury or sweet, all either or. You can

1:25:32 > 1:25:39pile them up with lots of berries and maple syrup and cream.That is

1:25:39 > 1:25:45how I like them.What do you eat before a performance?It is

1:25:45 > 1:25:54difficult to know, excuse me. It is hard because if you eat too much...

1:25:54 > 1:26:01It is the smoker the curry or both? I think it is both. I don't need a

1:26:01 > 1:26:06lot before a show, I will have a big breakfast, then today, I have a

1:26:06 > 1:26:09matinee, I will not eat again before the show because I've had all these

1:26:09 > 1:26:15delicious nibbles but you eat lightly.The last thing you want is

1:26:15 > 1:26:21to have something very rich and heavy you are going to...It is nice

1:26:21 > 1:26:25to eat after when it is all over you can relax with a glass of wine or

1:26:25 > 1:26:31two or three...LAUGHTER And actor Babette!And the kebabs!

1:26:31 > 1:26:40Yes.Is there a role you would love to play but haven't?I would love to

1:26:40 > 1:26:44play some of the great ladies in the Chekhov plays. There are some great

1:26:44 > 1:26:53roles. That is what I would love. I am probably the right age now. Look

1:26:53 > 1:27:00at this.Let's have a few more. Then I take out the salmon. Then I will

1:27:00 > 1:27:08just take that. And it should come straight off.This is indeed my food

1:27:08 > 1:27:16heaven.Come hear you.This is here just in case you need it.Be

1:27:16 > 1:27:24careful, it is hot, don't touch it. And some chives on top. There we go,

1:27:24 > 1:27:31let me get you a spoon and fork. What am I drinking?£9 in Tesco,

1:27:31 > 1:27:40this is made from Mo Zak Chardonnay and Shennan blanc.

1:27:40 > 1:27:42and Shennan blanc. It's a another cooperative winery. I think they do

1:27:42 > 1:27:48a fantastic job great idea for Mother's Day if you're looking for

1:27:48 > 1:28:00at, Blanquette de Limoux.That is absolutely... That is divine. Would

1:28:00 > 1:28:11you like some?Good luck, we all have our fingers crossed for you.

1:28:11 > 1:28:13There is nothing like being nominated for an award apart from

1:28:13 > 1:28:22winning one I suppose!I think you should have a little sip.Can I say

1:28:22 > 1:28:27thank you for a delightful morning, it's been a joy.It has been a

1:28:27 > 1:28:31pleasure, break a leg this afternoon.It has been a great

1:28:31 > 1:28:33morning. Thank you to all of you. Brilliant.

1:28:33 > 1:28:36That's all from us today on Saturday Kitchen Live.

1:28:36 > 1:28:38Thanks to all our studio guests Florence, Andy, Olly and Lesley.

1:28:38 > 1:28:41All the recipes from the show are on the website,

1:28:41 > 1:28:47bbc.co.uk/saturdaykitchen.

1:28:47 > 1:28:50Hopefully lots of mums will be spoilt with some of those recipes

1:28:50 > 1:28:52on Mother's Day tomorrow! Don't forget Matt Tebbutt

1:28:52 > 1:28:55has got more Best Bites for you tomorrow at 9.30am on BBC2.

1:28:55 > 1:28:56Have a great weekend.

1:28:56 > 1:28:59Bye!