10/03/2018 Saturday Kitchen


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10/03/2018

Michel Roux is joined by chefs Andy Oliver and Florence Knight and special guest Lesley Joseph. Olly Smith picks the wines to go with the studio dishes.


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LineFromTo

Good morning!

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The weekend is here and we're live

with 90 minutes of the very finest

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food and plenty of fun.

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I'm Michel Roux, and this

is Saturday Kitchen Live!

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Welcome to the show.

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Cooking with me today

are two fantastic chefs -

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Florence Knight and Andy Oliver.

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Welcome to the show, good morning.

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And Olly Smith is in

charge of the drinks.

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Good morning.

Great to have you

here.

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Florence, welcome back.

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Since you were last on the show

you've left Polpetto,

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had two babies and become

the official Sunday Times chef -

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you've not been too busy, then!

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No!

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Tell us, what are you cooking today?

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A beautiful pan-fried pollock with a

puddle of almond 's puree and some

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poor Tate sea purslane.

A puddle of

almond puree, I love that idea. I

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want to jump in, feet headfirst.

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Andy, great to have you back.

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You've been instrumental

in bringing about a Thai food

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revolution in the UK,

so I'm pleased to see that you're

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making a Thai dish for us today.

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Absolutely. I am cooking a dry pork

curry from the south of Thailand,

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classic Southern Thai flavours like

black pepper, fresh to Muric, dried

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chilli, lemongrass and caviar lime

leaf. It is quite spicy so there is

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cooling vegetables and herbs.

Not

easy, spice with winds?

I think you

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need loads of fruit in the wind, but

I think I have found the perfect

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wine from Alsace. We will be

travelling from France to Australia

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and beyond.

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As always, we've hunted

through the BBC archives to bring

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you some classic moments

from your favourite foodies

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including Rick Stein, Raymond Blanc,

The Hairy Bikers and Nigel Slater.

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Our special guest is a national

treasure, known to millions

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for playing Dorien Green,

the middle-aged, man-eating

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neighbour from hell in the brilliant

Birds of a Feather.

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She recently showed off her high

kicks in Strictly and has just been

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nominated for an Olivier.

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Please welcome the one

and only Lesley Joseph!

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APPLAUSE

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Oh!

You had to say the word middle-aged,

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didn't you?!

Yes.

Thank you for

that. This is my idea of heaven, to

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be cooked for by so many people.

This is my idea of heaven, you don't

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know how excited I have been to have

the one the show. I have been

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looking forward to it all week. And

Olivier, isn't that amazing?

It is

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the first time I have been nominated

for anything on stage, which I have

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done all my life

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done all my life since the age of

21, I had never been nominated. On

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Tuesday I found out I was nominated

for Young Frankenstein for Best

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Supporting Actress In A Musical. So

I am on cloud nine.

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So, Lesley, at the end of the show

I'll be cooking your food

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heaven or food hell.

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What's your idea of food heaven?

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Smoked salmon. I have it every day,

all my life, every day. I love

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vegetables, any vegetables.

Cauliflower, courgettes. I have

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become a bit obsessed with at the

moment, and I think it has healing

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properties, it might not, is ginger.

I love ginger. I have a ginger shot

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every day before the show, it works

for me.

I like ginger, too, on

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anything.

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And your food hell?

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Not a fan of blue cheese.

Stinky

blue cheese?

No, thank you very

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much! Please do not votes for food

hell. And chocolate in something. I

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like chocolate, but I find it too

overbearing at the moment. The

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thought of those two together...

Yes, chocolate.

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So if the viewers give you heaven,

I'll serve you three

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of your favourite things - salmon,

courgette and ginger.

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I'm going to smoke some salmon

for you right here in the studio

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and serve it with some home-made

blinis with a refreshing courgette

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and ginger salad on the side.

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I think you also like those little

pancakes.

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You'll never go back to shop-bought

smoked salmon again!

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Never!

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But if Lesley gets hell,

it's going to be a stinky blue

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cheese and rich chocolate number.

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Yes, I'm afraid I'm going to ruin

two perfectly good pears

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for you by stuffing them with mouldy

blue Stilton and roasting them,

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before then adding insult to injury

by smothering them in a dangerously

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rich and dark chocolate sauce!

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Can I leave now?!

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But you'll have to wait

until the end of the show to find

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out which one the viewers vote for!

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So everyone, just go

to the Saturday Kitchen website

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before 11 this morning

and get voting!

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We also want your questions.

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You can ask our experts anything,

just dial 0330 123 1410.

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That's 0330 123 1410.

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Get dialling now!

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As always, you can also comment

on what's cooking on social media.

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Florence, we are cooking.

Let's get

cooking.

We have some beautiful

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ingredients.

Beautiful pollock. Do

you use pollock much?

I love it, I

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think it is a great fish.

It is a

really good sustainable choice,

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lovely alternative to cod. You will

crack on with the...

Chopped

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shallots.

I have toasted almond is,

you can buy them toasted or put them

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in the oven, 160 for about ten or 15

minutes. I will soak them in almond

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milk.

So you soak the toasted

almonds in almond milk, to give more

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almond flavour.

It would be

fantastic if you could take some of

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the sea purslane.

And then you need

to get the fish in the pan. So you

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need to soak the almonds for a fewer

hours?

Just to soften them.

We had

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severe letup in southern. The

pollock will be pan roasted in oil

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and finished with butter. Everything

tastes better with butter.

That is

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true. Season the fish are nicely all

over. It is good to have a dry skin,

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otherwise you cannot get the crisp.

It crisps up with dry skin. Tell us

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about the inspiration behind this

dish and your food philosophy?

It is

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taking away rather than adding, it

is important not to overcomplicate

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people plasma palates too much. If

you have really good ingredients,

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why start adding more and more and

more and more? That is my

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philosophy, I suppose.

There are

very few ingredients.

What is great

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about this dish, it could work in a

restaurant or it could be a

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wonderful alternative to have at

home. You can see how simple it is.

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So grab your shallots. Thank you

very much. We will go in here,

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ideally we will cook these nice and

slowly. A good pinch of salt, and a

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lid on for around ten to 15 minutes

until they are soft. Waste not.

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Waste not, want not. So you laughed

Polpetto a couple of years ago, are

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you missing much?

Really. I had my

team for two years, I was very

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lucky, wonderful and was still in

touch daily on what's upcoming

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hearing what they are doing. I am

like a proud mother finding out what

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is going on. Yeah, no, it is...

Are

you yearning to get back into the

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kitchen?

I am, I am very excited to

hopefully be opening my very own

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restaurant with a cafe, a garden and

even a shop the groceries. It is

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very exciting but very early stages,

so I cannot say too much today.

But

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there is something in the pipeline,

possibly? Good.

Your weekly column,

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if I had to come up with the recipe

my kitchen would look like a

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tornado. Can you talk us through

where you draw your inspiration

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from?

It starts with the season, the

column theme I am working around,

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then I always started the

ingredients, really. My family are

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my guinea pigs.

That is often the

case.

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case.

I test recipes over and over

and over and I want them to be

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perfect and then I get very

frustrated when they are not exactly

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how I want them, and then I am

constantly critiquing myself, this

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is not right and my family is like,

it is delicious!

Are they honest?

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They are amazing, sometimes too

honest, but that is how I like it.

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This is going in here blended, I

have removed the bay leaf.

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have removed the bay leaf. I will

put the almond oil and the cream in

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here.

Not roasted almond oil, just plain,

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and a little bit of cream? That is

for the richness of the puree? You

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are making the Polpetto puree.

It

will make it really silky, you

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wanted lovely and smooth, a velvety

texture.

That takes quite a while,

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so we have some already made,

otherwise we would not be able to

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talk with the noise in the studio.

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Remember if you'd like to ask us

a question, then give us a call

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now on 0330 123 1410.

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That's 0330 123 1410.

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Calls are charged at your

standard network rate.

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I am picking some purslane here.

It

is lovely and plump, it has a

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wonderful seasonal taste. It is

natural from the sea, where it

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grows, the coastlines.

You could use

some fire?

Samphire is available in

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most shops these days. I will turn

the fish, it is a bit pink in the

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middle. I don't like cooking the

fish too much.

Wow, lovely.

A few

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lumps of butter.

Everything tastes

better with butter! Some better to

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finish off, then you will baste it,

which is therefore a reason, it

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really helps.

I will save on my

washing up, I will simply throw in

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the chilli and the sea purslane in

one pan, and let the fish rest next

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to it. I love it when you pick them

in little couples and they hang

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beautifully, it can be quite sandy

so you need to be careful.

If you

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can get purslane samphire?

Sage

works really nicely, crisp sage

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leaves.

-- if you cannot get

purslane or samphire. It has gone a

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beautiful colour, lovely and golden.

Can I steal some sea purslane,

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sorry?

And some lemon as well. And I

hear you are writing a second book?

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It is following up from my first

book, I am working to... I suppose

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connect the dots, working on menus

and kind of exploring social dining

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as it is now. I think it is so much

more now than just a dining

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experience, which is very exciting.

This smells lovely.

Florence, what

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is this I hear about the Hulk in

your kitchen?

Who tells you this?! I

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have been known to have a little bit

of a... A hothead occasionally. But

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I would say I am quite fair, it is

more of a three strike rule I always

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had, it someone asks me millions of

times, occasionally I will lose my

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temper a little. It is quite

Mediterranean, I go quite crazy and

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then I am over it. It is like, I am

fine. And everyone else is still

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horrified. And they don't expect it

from me, because I am short and then

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suddenly I go... And they go, my

God, she is crazy.

I love the puddle

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of almond puree. Tell us what we

have?

A lovely pan-fried pollock

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with almond puree, sea purslane and

chiili.

Smells and looks divine.

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My goodness.

Wait until you taste

this, Lesley. It is absolutely

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superb. And the textures are lovely.

Velvety smooth, and the crunchy fish

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on top.

My goodness, look at this.

And it is all mine!

No, it is not! I

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am diving in.

My goodness, that is

really superb.

Thank you.

I am going

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in again.

But so simple.

It is

gorgeous.

You say that, but it is

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technique.

Well cooked fish, with

beautiful...

It is so quick.

The key

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is that you have your prep sorted.

Would you like some?

Andy is looking

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lovingly. What have we got here?

I

have chosen XanaduChardonnay from

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Western Australia. If you're

thinking Aussie Chardonnay is huge

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and lots of boozy flavours, think

again. It is sharp Chardonnay, a

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natural permanent, not filtered.

Going for lots and lots of

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fresheners. Texture is a big deal in

wine, it goes beautifully with this

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screen is but the sharpness, the

definition, that comes from Margaret

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River, Ocean influence climate which

allows the grapes to preserve their

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thing.

Would it be all right if I

have a set that this time in the

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morning with two shows coming up?

Would I be allowed?

I give you full

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permission.

Good evening, thank you

very much!

A tiny bit over the lips.

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That was lovely. Great choice.

Remind us what you are cooking

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later, Andy?

A dry pork curry from

the south of Thailand with lots of

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fresh turmeric and lemongrass. Fresh

vegetables and herbs.

Turmeric is

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also good for your health. Ward away

those nasty bugs.

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Don't forget, if you want to ask us

a question this morning,

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just call: 0330 123 1410.

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Lines close at 11am today.

0:15:300:15:36

You haven't got long

so get dialling!

0:15:360:15:37

Or you can tweet us a question

using the hashtag #SaturdayKitchen.

0:15:370:15:40

And don't forget to vote

for Lesley's food heaven

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or hell on our website.

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Now let's catch up with Rick Stein

on one of his Long Weekends.

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He's in Lisbon sampling some

of the best bites the city has

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to offer before rustling up some

salty cod fritters.

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Supermarkets have

taken their toll here.

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There's only the fish keeping

the last market I went to alive,

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and it wasn't very long ago before

this place was dead on its feet.

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But look at it now!

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It's full of people cooking food

and customers eager to eat it.

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What's good about it is you can

wander around, see the sights,

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smell the smells and decide

what you really want to eat.

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I'm really liking this place.

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It's part of half of

a market here in Lisbon.

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The markets are dying.

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It's the same in a lot of cities.

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People prefer going to

supermarkets, I guess.

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But here, this guy's got this idea.

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He worked for a famous

travel magazine.

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He got this idea of getting really

good chefs here into this market.

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Over there you've got

classic Portuguese dishes.

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There's chefs down there.

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You've got hamburgers, Asian food,

sushi, ice creams over there.

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You've got a magnificent

wineshop up there.

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And then just next to it, there's

a fantastic demonstration area.

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There's a cook shop and it's

absolutely filled with all

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the right sort of people.

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Apparently you can still get a meal

here at two o'clock in the morning.

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It's just a great idea and I think

it's possibly the future

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for central markets anywhere.

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This is a fabulous dish.

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It is the cheeks from the famous

black pig braised and served

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on a bed of mashed, sweet potato.

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This is, I think I am right

in saying, the favourite dish

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of Susana Felicidade.

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I'm going to try this

sweet potato first.

0:17:570:17:59

OK.

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Oh!

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What do you think?

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Beautiful.

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The best, huh?

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The best.

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It is?

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A little bit of cinnamon

in there, is it?

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No.

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Nutmeg!

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You're right.

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Now you know.

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It's beautiful.

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And now for the pork, the cheek.

0:18:140:18:15

The cheek, the pork,

what do you think?

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Oh!

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That pork is so dark.

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Yes.

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I'd have said almost...

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it's as full-flavoured as beef.

0:18:210:18:23

It's fantastic.

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Iberian pork doesn't mean just

Spanish pork, does it?

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It means Portuguese as well.

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I hope so.

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It certainly does, it's

absolutely beautiful.

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Because the pork is Portuguese,

the chef is Portuguese, everything

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in that plate is Portuguese.

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Fabulous.

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It's early days, and I

hope this idea works.

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If it does, I hope it spreads

because it's so good to see these

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old markets still centred around

food and not on tatty

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suitcases and tattier trailers.

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Salt cod fritters,

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they are as common in

Lisbon as custard tarts.

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You find them everywhere

and they are delicious.

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Light brown and crusty and filled

with salt cod and coriander.

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This is bacalhau, dried, salted cod,

and this is a really good piece,

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actually because the sort of thicker

and the moister-looking,

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the better the quality.

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the better the quality.

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And this is what the same

piece of cod looks like

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after 48 hours' soaking.

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It's quite interesting,

I think people are much keener

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on salt cod and bacalhau

than they used to be and I suspect

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that is through holidays in places

like Spain and Portugal.

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The flavour, I think, when you first

come across it is quite difficult,

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but it's one of those tastes that

after you get used to it,

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you can't have enough of it.

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It's like a lot of things.

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I remember as a child

eating olives and thought,

0:20:150:20:18

"Those are horrible,"

but after a while, those things that

0:20:180:20:20

taste a bit off-putting first time

can often be the things

0:20:200:20:23

you really, really like.

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I suppose the Portuguese have

probably got a salt cod recipe

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for every day of the year

but I love these fritters.

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I had them at the airport

when I was leaving the last

0:20:360:20:39

time I was in Lisbon.

0:20:390:20:40

I thought, "That is the best

fishcake I've ever tasted."

0:20:400:20:43

I like to hand-chop my

parsley and coriander.

0:20:430:20:45

I could put it in the mixer, but I

like the smell as I'm chopping.

0:20:450:20:49

There we go, and now just

to mash these potatoes.

0:20:490:20:54

Again, I could have put those

potatoes into the food processor,

0:20:540:20:57

but I find when you try and mash

potato in a processor it goes

0:20:570:21:01

a bit sort of gluey.

0:21:010:21:04

And now just adding the parsley

and coriander on top of that

0:21:040:21:10

and then tumbling out my cod,

olive oil, garlic and parsley

0:21:100:21:13

and just mix that all together.

0:21:130:21:17

Now, just a little bit

of egg to bind all that,

0:21:170:21:20

so I'm just whisking this egg.

0:21:200:21:21

I may not need to add it all.

0:21:210:21:26

I want to get the mixture

exactly right,

0:21:260:21:28

so about half in there.

0:21:280:21:30

And now some pepper.

0:21:300:21:31

Quite a lot of pepper.

0:21:310:21:33

No salt because there

is still plenty of salt

0:21:330:21:35

left in the soaked cod.

0:21:350:21:38

There we go, now that's ready

to mould up and fry.

0:21:380:21:44

I'm enjoying this, making little

moulds with two spoons.

0:21:440:21:47

They just look very nice

when they come out of the fryer.

0:21:470:21:52

Incidentally, you don't want to put

too many in the fryer,

0:21:520:21:56

because you drop the temperature

of the oil and they will

0:21:560:21:59

start falling apart.

0:21:590:22:00

They're looking really nice.

0:22:000:22:01

So, I thought long and hard

about what dishes I should cook

0:22:010:22:04

for my long weekend and this,

I think, is probably

0:22:040:22:07

the most important.

0:22:070:22:08

I'd go as far as to say the most

popular snack in Lisbon

0:22:080:22:12

and it's pretty damn good.

0:22:120:22:20

Thanks, Rick.

0:22:220:22:24

Now, it's not just the Portuguese

who love salt cod.

0:22:240:22:27

I've also got a recipe,

which uses it.

0:22:270:22:29

It's called Brandade de Morue,

and it's a Provencal speciality.

0:22:290:22:35

First thing, it has been soaked in

water for 24 hours to remove the

0:22:370:22:42

excess salt and it goes into a pan

of milk with a bay leaf and a bit of

0:22:420:22:48

rosemary and some chopped garlic.

The best way to remove the salt or

0:22:480:22:52

reconstitute the caught is in a

toilet cistern.

Is it?

Absolutely!

0:22:520:23:02

It is clean water and you flush it

several times a day so it changes

0:23:020:23:08

the water.

When I next come round I

am checking your sisters.

Is this a

0:23:080:23:16

starter or a main course?

It could

be that, it could be any, it could

0:23:160:23:22

be a snack will stop you like salt

cod?

Yes.

And artichoke.

That almost

0:23:220:23:34

went on my food heaven list, you are

doing it right this morning.

I am

0:23:340:23:42

getting lots of brownie points. We

need to talk a little bit about, you

0:23:420:23:49

have got two shows today.

I just had

some wine and that was heaven. I

0:23:490:23:54

have got two shows but we do eight

shows per week. I am on the most

0:23:540:23:59

amazing journey, I have been doing

it since last July and I had three

0:23:590:24:04

and a half months working with the

genius that is

0:24:040:24:10

genius that is Mel Brooks. I keep

wondering, is it real? People say

0:24:120:24:22

the older you get it gets more

difficult as an actress or performer

0:24:220:24:25

but for me it's been the other year

around, the last five years have

0:24:250:24:29

been fantastic.

Who are you playing?

For some reason, this was from the

0:24:290:24:41

movie, every she says her name

foresees

0:24:410:24:49

foresees horses winning. Mel Brooks

said it was meant to be the German

0:24:490:24:51

word for glue which I don't think is

true but that is how I think of it.

0:24:510:24:55

She is the housekeeper at the

Transylvanian character that Victor

0:24:550:25:00

Frankenstein used to make as

monsters. The wonderful Hadley

0:25:000:25:06

Fraser plays young Frankenstein who

comes back to create another

0:25:060:25:10

monster. It is wonderful, it is mad

and I think the one thing Mel Brooks

0:25:100:25:16

said, to do this you have to enter

Mel Brooks's world which means

0:25:160:25:23

anything and everything can happen

but to us it's a completely normal

0:25:230:25:26

world. So we play it with the

intensity that you would any other

0:25:260:25:31

performance but it is mental and mad

and glorious.

It sounds fantastic,

0:25:310:25:37

and you sing.

Dance. Move, I move a

little.

0:25:370:25:46

little. We have been nominated for

best new musical which... Really

0:25:460:25:53

exciting.

How did you get the part?

I don't know. I was doing Strictly

0:25:530:25:59

Come Dancing in 2016 and when it

finished I had an e-mail from my

0:25:590:26:03

agent saying they wanted to see me

for a young Frankenstein. I did not

0:26:030:26:07

take it seriously that I was about

to meet Mel Brooks so I went for a

0:26:070:26:12

workshop with an associate director

and did a two-hour workshop and then

0:26:120:26:16

they sent a tape over to Mel and

then a week later I got a phone call

0:26:160:26:25

from my agent saying Mel Brooks

rhythm is not coming over, so I

0:26:250:26:28

thought I hadn't got it but then he

said they wanted to offer me the

0:26:280:26:31

part. I kept seeing for about a

week, what you mean they are

0:26:310:26:37

offering me the part? Do you mean I

am going to work with Mel Brooks? I

0:26:370:26:41

could not it in. Then we worked with

him for three and a half months.

0:26:410:26:47

Part of which was the most traumatic

thing I've done in my life. Ross

0:26:470:26:54

Noble, we met Mel Brooks and one of

the producers in the Savoy and I'm

0:26:540:27:00

afraid I had a bit too much

champagne cocktails.

As you do.

I

0:27:000:27:05

know because I was doubly nervous,

he is a legend.

What was he like to

0:27:050:27:15

work with?

We had a couple of weeks

rehearsing before he came and then

0:27:150:27:19

we had a read through and

practically every other line it was

0:27:190:27:23

no, that's not how you do it, this

is what I want! I started my song

0:27:230:27:30

five times, no, you are killing it!

This was in front of a whole company

0:27:300:27:36

and I thought my goodness. I had

heard, true or not, that sometimes

0:27:360:27:41

if he does not like you he can make

a phone call the next day and say

0:27:410:27:46

get rid of horror. I like to think

that is apocryphal. Look at my

0:27:460:27:50

hands, just talking about it, I am

clasping my hands thinking about Mel

0:27:500:27:55

Brooks. It turned out to be the most

glorious tee and a half months of my

0:27:550:28:01

life. Susan Strowman herself is a

Broadway legend. We can see that as

0:28:010:28:07

a boarder Belshaw, there is a lot of

music and it's like a musical

0:28:070:28:14

tradition. It is fast moving and

wonderful sets and costumes.

I have

0:28:140:28:19

to interrupt for a moment, vital

ingredients and things going on over

0:28:190:28:23

here. The salt cod poached in the

milk, flaking like that. I am going

0:28:230:28:31

to add to that the garlic cooked in

here, not the bay leaf or anything,

0:28:310:28:37

just some of the garlic.

Garlic is

supposed to be really good for your

0:28:370:28:43

blood?

Absolutely. Always eats and

garlic every day. Wonderful

0:28:430:28:48

especially with ginger. A splash of

olive oil.

It's a gorgeous colour.

0:28:480:28:55

Then some of the milk, just a little

bit of the milk to let this down.

0:28:550:29:02

Then we get the wooden spoon and

really mash it up and eat it in. The

0:29:020:29:07

name of this dish comes from the

French word which means shaking

0:29:070:29:13

vigorously. You are beating and

beating this until you break it down

0:29:130:29:17

and emulsify. Sometimes it's super

smooth and fine, that's because it's

0:29:170:29:24

been blitzed in a food processor but

I like it when it still got some

0:29:240:29:29

texture.

Does it matter if it has

texture?

I like a bit of texture. It

0:29:290:29:35

brought together like this, emulsify

and then you can add lots of olive

0:29:350:29:39

oil if you want it wet or more milk

but I like it...

And that is a good

0:29:390:29:45

exercise for bingo wings.

Funny you

should say that. We are going to the

0:29:450:29:51

gym later.

0:29:510:29:52

Young Frankenstein has been

0:29:580:30:00

Young Frankenstein has been extended

until September?

Until September.

0:30:000:30:05

You had to come and see it.

I

promise I will. And would you hope

0:30:050:30:10

that it will maybe be Broadway, or

take a...

I do not know if it'll go

0:30:100:30:18

back to Broadway, I would love to do

it in Australia, Ross Noble who

0:30:180:30:22

played it originally lives over

there and Birds of a Feather is

0:30:220:30:26

shown in Australia, so that would be

a dream come true. Or maybe an

0:30:260:30:29

American tour. If I do nothing else

than this it is enough.

I will put

0:30:290:30:35

some bread crumbs on there, bake it

in the oven to give it colour and to

0:30:350:30:40

heat it through and here they come,

just like this. You will find these

0:30:400:30:45

in the South of France especially,

in the likes of the charcuterie or

0:30:450:30:52

the marketplace, you take them home

and pop them in the oven. It is a

0:30:520:30:56

little ready meal. I will take the

one that is a little bit... This

0:30:560:31:02

one. Bake it in the oven like so,

these are piping hot so be very,

0:31:020:31:06

very careful. Knife and fork to the

ready. I have a little bit of the

0:31:060:31:13

Castrol Franco, which is a gorgeous

colour.

Are you quite fussy about

0:31:130:31:19

the aesthetic on the plate, so it

looks beautiful with the colours on

0:31:190:31:22

the way it is a range question

I

think it is important.

I do, too.

0:31:220:31:32

Olly, quite difficult, salty and

artichoke?

For me I would be

0:31:320:31:37

thinking a Provencal rose. A

beautiful wine with a savoury edge

0:31:370:31:44

which is perfect to pick up on the

artichoke.

A nice rose du Provence,

0:31:440:31:49

that would be lovely. A feud leaves

around it to dress it up -- a few

0:31:490:31:55

leaves. It looks quite pretty. Be

careful, Lesley, it is piping hot.

0:31:550:32:01

Really very hot. Bon appetit to.

0:32:010:32:06

Everybody is waiting to see what I

think. I will be honest.

I know you

0:32:110:32:15

will be!

0:32:150:32:20

will be!

Say no more.

I'm happy.

It's beautiful.

0:32:210:32:24

So what will I be making for Lesley

at the end of the show?

0:32:240:32:27

Will it be her food heaven - hot

smoked salmon and a refreshing

0:32:270:32:31

courgette and ginger salad?

0:32:310:32:32

I'll smoke my own honey and soy

glazed salmon and serve it

0:32:320:32:34

warm on some freshly-made blinis and

serve

0:32:340:32:36

them up with a zingy

courgette and ginger salad.

0:32:360:32:38

A heavenly trio of delights.

0:32:380:32:40

But if Lesley gets hell,

then it's a devilish duo of blue

0:32:400:32:42

cheese and rich, dark chocolate.

0:32:420:32:47

It is hot, be careful!

0:32:470:32:49

I'm going to roast some pears

and fill them with an especially

0:32:490:32:52

ripe and mouldy Stilton along

with some celery and walnuts

0:32:520:32:54

and then smother them

with the richest, darkest chocolate

0:32:540:32:56

sauce you could imagine!

0:32:560:33:01

Don't forget, what she

gets is down to you!

0:33:010:33:03

You've only got around 25 minutes

left to vote for Lesley's food

0:33:030:33:06

heaven or food hell.

0:33:060:33:08

You've got the power!

0:33:080:33:10

So go to the Saturday Kitchen

website and have your say now.

0:33:100:33:15

We'll find out

the result at the end of the show.

0:33:150:33:18

Now, it's over to Raymond Blanc

for some of his Kitchen Secrets.

0:33:180:33:21

He's making a perfect winter

salad with beetroot,

0:33:210:33:23

pumpkin and sauteed mushrooms.

0:33:230:33:31

I've got my beetroot already done

which is brilliant, fantastic.

0:33:560:33:59

They're marinating nicely here.

0:33:590:34:00

Now serve them tepid.

0:34:000:34:01

Write that down on the

recipe - serve tepid.

0:34:010:34:03

Raymond's final dish

is a celebration of seasonal

0:34:030:34:05

vegetables, a winter salad.

0:34:050:34:10

Steamed beetroot sits atop pumpkin

puree, garnished with sauteed

0:34:100:34:12

mushrooms and pan fried mini

pumpkin, all drizzled

0:34:120:34:14

with red wine essence.

0:34:140:34:22

It's a beautiful dish really just

for a lovely winter day.

0:34:240:34:27

It celebrates these

wonderful vegetables

0:34:270:34:28

which are being so underused.

0:34:280:34:36

OK, so now let's cut it.

0:34:360:34:38

Voila.

0:34:380:34:39

Look at that.

0:34:390:34:40

The colour of the flesh

tells me that you've got

0:34:400:34:42

a very ripe pumpkin here.

0:34:420:34:43

Now, I'll move this beautiful

treasure aside here.

0:34:430:34:45

Chunks of peeled pumpkin will make

up two elements of the dish.

0:34:450:34:50

Voila.

0:34:500:34:51

Circles of pumpkin cut with a pastry

cutter will be fried until golden.

0:34:510:34:58

So you've got a nice little pumpkin,

mini pumpkin so to speak.

0:34:580:35:02

And from the trimmings,

Raymond will make a pumpkin puree.

0:35:020:35:08

Put the pumpkin trimmings in olive

oil for five minutes.

0:35:080:35:12

Put this in here.

0:35:120:35:13

Oui.

0:35:130:35:17

That's flavour.

0:35:170:35:18

What I'm extracting here is flavour.

0:35:180:35:21

The right smell already tells

you exactly where we are, OK?

0:35:210:35:26

Cover and leave to soften

on a gentle heat for ten minutes.

0:35:260:35:30

Meanwhile, pan fry

the pumpkin circles.

0:35:300:35:34

Very simple here, I want to brown

them on one side to a lovely colour

0:35:340:35:38

and then I will turn them around

and finish them off in the oven.

0:35:380:35:44

The pumpkin is better to overcook it

than undercook it because you get

0:35:440:35:50

the flavour through cooking,

so if you undercook it,

0:35:500:35:52

it's not very nice.

0:35:520:35:57

Now you've got the right colour.

0:35:570:35:59

It's not beige like English

cuisine of of the 70s.

0:35:590:36:02

It's really appetising,

it's dark, it's alive.

0:36:020:36:06

Season the pumpkin circles and put

them in the oven for seven minutes

0:36:060:36:09

at 170 degrees centigrade.

0:36:090:36:15

Once the pumpkin trimmings

have softened...

0:36:150:36:17

Oh!

0:36:170:36:18

The hot pumpkin!

0:36:180:36:20

..liquidise to make a puree.

0:36:200:36:24

That one is just right.

0:36:240:36:25

No added liquid, just as it is.

0:36:250:36:27

Salt, pepper, dash of

lemon juice and puree.

0:36:270:36:33

We've got a very fine puree here.

0:36:330:36:36

Just lovely.

0:36:360:36:38

Add olive oil and for a nutty

flavour, a dash of hazelnut oil.

0:36:380:36:41

Oh.

0:36:410:36:42

What a lovely smell.

0:36:420:36:45

I have got my pumpkin puree here,

which is ready, just still warm.

0:36:450:36:49

On top of the puree will be bite

size pieces of beetroot.

0:36:490:36:54

Raymond has already steamed

the beetroot and marinated it

0:36:540:36:58

in olive oil and balsamic vinegar.

0:36:580:37:00

Now he reheats to

develop the flavour.

0:37:000:37:03

Adam, where are the small leaves?

0:37:030:37:07

They're here, Chef.

0:37:070:37:09

Then afterwards it's up

to you what you want to add.

0:37:090:37:12

I've found some lovely

little wild mushrooms,

0:37:120:37:14

lots of wild mushrooms,

girolle, chanterelle

0:37:140:37:16

and black trumpets.

0:37:160:37:19

Raymond sautes beetroot leaves...

0:37:190:37:22

Oh, pardon.

0:37:220:37:23

..and mushrooms with

a squeeze of lemon juice.

0:37:230:37:29

OK.

0:37:290:37:30

So now I'll add the girolle.

0:37:300:37:33

Tres bien.

0:37:330:37:39

The sauce, which will be

drizzled over the dish,

0:37:390:37:42

is a reduction or essence of red

wine and ruby port.

0:37:420:37:46

And I'm using the port to cut

the harshness of the wine.

0:37:460:37:50

The pan is hot.

0:37:500:37:53

Add 100 mls of port

into a hot frying pan.

0:37:530:37:58

When it is reduced by half,

add the same amount of red

0:37:580:38:01

wine and star anise.

0:38:010:38:05

Just that much.

0:38:050:38:10

That will set up the

pumpkin beautifully.

0:38:100:38:13

When the essence is reduced

to a syrupy consistency,

0:38:130:38:15

leave it to cool.

0:38:150:38:17

Look at that beautiful colour.

0:38:170:38:19

That flavour will be

really stunning, too,

0:38:190:38:24

and now with my little essence here.

0:38:240:38:26

We are now ready to serve the dish.

0:38:260:38:30

First, pumpkin puree.

0:38:300:38:33

Tres bien, very simple.

0:38:330:38:35

The beetroot leaves,

a few beetroot leaves,

0:38:350:38:39

I'm going to add for

a nice chew.

0:38:390:38:40

OK?

0:38:400:38:43

This is wonderful beets.

0:38:430:38:48

Then add your cooked

pumpkin circles.

0:38:480:38:50

OK, so lovely.

0:38:500:38:52

Next the warmed marinated beetroot.

0:38:520:38:54

They're a bit on the hot side

but you can cool them

0:38:540:38:57

down on the dish, OK.

0:38:570:38:59

Tres bien.

0:38:590:39:00

Oh, so lovely.

0:39:000:39:05

Then the sauteed mushrooms.

0:39:050:39:10

And the dish is ready.

0:39:100:39:12

You can make it as simple

or as complicated as you want to.

0:39:120:39:16

Raymond tops off the salad

with crunchy parsnip ribbons...

0:39:160:39:20

You can either dry them in the oven,

OK, or deep fry them.

0:39:200:39:25

..and deep fried sage leaves.

0:39:250:39:27

A burst of little flavours, of sage.

0:39:270:39:29

Look at that.

0:39:290:39:31

It breaks like glass.

0:39:310:39:34

Finally, drizzle the salad

with the port and red wine essence.

0:39:340:39:37

This is the dish that represents

all that I believe in -

0:39:370:39:40

the celebrations of the seasons.

0:39:400:39:48

Merci, Raymond!

0:40:000:40:01

A true celebration

of winter veg, there.

0:40:010:40:07

You worked with Raymond, didn't you?

Yes, and Robin Gill. It was

0:40:070:40:12

wonderful.

Good experience with

Raymond? Got fantastic, a true

0:40:120:40:18

inspiration. He is inspirational.

But look delicious. Still to come...

0:40:180:40:25

Find out how

Radio 1 DJ Chris Stark got

0:40:250:40:27

on when we sent him off to meet

the chefs behind

0:40:270:40:30

award-winning kebabs.

0:40:300:40:31

He's one happy man!

0:40:310:40:32

It's almost omelette challenge time!

0:40:320:40:33

That means it's time

for some puns - So, Lesley,

0:40:330:40:36

without FEATHER ado, here they are..

0:40:360:40:39

I can't believe you are laughing!

I

can't believe you said that!

0:40:390:40:44

Florence and Andy,

0:40:440:40:45

you are both FLEDGLINGS when it

comes to this challenge,

0:40:450:40:48

but I don't want it to be a BIRDen,

you can just WING it.

0:40:480:40:52

But avoid any FOWL language.

0:40:520:40:57

Thank you for laughing!

0:40:570:40:59

Will Lesley get her food

heaven - hot smoked salmon

0:40:590:41:01

with a courgette and ginger salad?

0:41:010:41:03

Or her food hell - roast pears

stuffed with blue cheese,

0:41:030:41:05

served with a rich chocolate sauce?

0:41:050:41:08

There's still a chance

for you to vote on the website,

0:41:080:41:10

and we'll find out

the results later on!

0:41:100:41:13

Right, on with the cooking.

0:41:130:41:14

Andy, what are we making?

0:41:140:41:15

Andy, what are we making?

0:41:150:41:20

Come over here, chef. We have some

magnificent ingredients. A quick

0:41:200:41:25

whizz through and let's get

cracking?

I am making a dried pork

0:41:250:41:29

curry from the south Thailand, it

involves me pounding a curry paste,

0:41:290:41:34

which I will start now. If you could

start on the vegetables, we will

0:41:340:41:38

serve them on the side to cool it

down, and some sprigs of herbs, take

0:41:380:41:42

them into the iced water.

Will do.

You are getting cracking on what she

0:41:420:41:48

will be putting in the mortar and

pestle, the base of the dish. Your

0:41:480:41:54

restaurant, Somsaa, I think it is

magnificent. I have had a couple of

0:41:540:41:58

meals there. I have always wondered

what Somsaa means.

It is a wow Thai

0:41:580:42:04

citrus fruit used in old-style Thai

could agree. It is a nice metaphor

0:42:040:42:09

for what we do in the restaurant,

old-style, uncomplicated recipes.

0:42:090:42:14

And it is just a nice word and a

lovely ingredient.

You get

0:42:140:42:19

ingredients flown direct from

Thailand?

We order a week in advance

0:42:190:42:24

and we get some amazing stuff the

following week. We are able to order

0:42:240:42:28

stuff as it comes into season in

Thailand and use really unusual

0:42:280:42:32

stuff that is hard to find even in

Thailand sometimes.

You the trouble

0:42:320:42:37

to Thailand a lot?

Every year.

--

you travel to Thailand a lot?

Try to

0:42:370:42:46

taste the food, go to a different

region every time and explore some

0:42:460:42:49

of the food out there. Tah something

new, each time try to get out of the

0:42:490:42:54

beating track and cook with locals.

It is a really important part of

0:42:540:42:58

what we do and keep close to the

food and keep your taste aligned

0:42:580:43:03

with the Thai taste and seasoning.

Why Thai food, why did you get

0:43:030:43:11

interested in that style of cooking?

I always gravitated more towards

0:43:110:43:15

Asian food than Western food, I

found it more exciting, I love the

0:43:150:43:20

ingredients and the flavours. Even

when I was young I was picking up

0:43:200:43:24

cookbooks and more picking out

Madhur Jaffrey plasma cookbooks,

0:43:240:43:27

Vietnamese cookbooks and Thai

cookbooks more than Delia Smith etc.

0:43:270:43:32

I love all food around the world,

but particularly Asian food.

The

0:43:320:43:37

disciplines must be radically

different, the foundations?

One of

0:43:370:43:44

the exciting things about the food

is it breaks all the western rules

0:43:440:43:48

and cookery. You learn things you

should not do in Western food, then

0:43:480:43:52

you learn that in Thai food lots of

those rules are smashed out of the

0:43:520:43:56

water, which is really exciting.

Some super fun techniques. You might

0:43:560:44:01

salt a fish and smoke it for an hour

and deep fryer to 20 minutes, at the

0:44:010:44:05

end of it is this crazy crispy thing

which does not represent fish that

0:44:050:44:09

you know in western cookery and

breaks of French cookery, but the

0:44:090:44:18

end product in a salad with a really

zingy dressing, it is amazing and

0:44:180:44:21

make sense.

The fried fish in your

restaurant is amazing, it is so

0:44:210:44:24

crispy you can eat all the bones. A

quick week up?

Lemongrass, fresh to

0:44:240:44:30

narrate, Thai shallots, garlic,

black pepper, dried chilies, which

0:44:300:44:34

are quite spicy, and shrimp paste.

The pork will go with the curry

0:44:340:44:38

paste. It is almost getting dry

fried out. I will put the tiniest

0:44:380:44:43

splash of oil in. The name of the

dishes Kua Kling, which means to dry

0:44:430:44:49

fry without oil. This

0:44:490:44:56

fry without oil. This is not an oily

dish.

I can see there is hardly any

0:44:560:44:59

oil, and it is a dry mints.

Not too

much fat.

And it smells beautiful,

0:44:590:45:03

so fragrant. How is your Thai

language? Do you speak a bit?

I

0:45:030:45:09

would not like to exaggerate how

good my social Thai is, but my

0:45:090:45:13

kitchen and food Thai is pretty

good. I spent six months working in

0:45:130:45:17

a restaurant in Bangkok where you

had to do servers in Thai, so it was

0:45:170:45:22

a Thai speaking kitchen, so I did

cook a re-dot-macro sorry, not

0:45:220:45:27

cookery courses, language courses

every day before work to get up to

0:45:270:45:31

speed, I had to do service in Thai.

I can talk to people about food,

0:45:310:45:37

which is really important and really

helps you.

0:45:370:45:44

In a social circumstances get by

with the basics but not much more

0:45:440:45:48

than that.

You can order your food

and a beer, that is the most

0:45:480:45:52

important thing.

I can walk around a

market and asked people how they do

0:45:520:45:56

things and you learn a lot more.

Do

you still find new ingredients out

0:45:560:46:00

there?

Absolutely, the food is so

diverse and sophisticated, it is as

0:46:000:46:07

big as French or Italian food and

you only realise it as you travel

0:46:070:46:10

around, you get out there and

realise, you thought there was one

0:46:100:46:14

variety of something but there is

actually 500 varieties with

0:46:140:46:22

different techniques, a truly

rewarding.

Can you talk is how the

0:46:220:46:26

other regions differ?

They are

really different. Often influenced

0:46:260:46:32

by the country's next to them.

North-east Thailand is next to Laos,

0:46:320:46:41

down on the site you have Malaysian

influences and the Obama it's an

0:46:410:46:48

Indian influence. In Bangkok it's a

melting pot but a lot of Thai

0:46:480:46:52

Chinese food. Often influenced by

neighbouring countries, a real

0:46:520:46:58

melting pot.

Talking about

ingredients, I have never come

0:46:580:47:04

across this before, white turmeric?

Yeah, really exciting, it is often,

0:47:040:47:11

you needed role. It has an almost

medicinal, very earthy flavour.

When

0:47:110:47:19

I received your recipe I was reading

the ingredients list and some things

0:47:190:47:26

stood out, most dropping chilies?

I

am being polite.

It was something

0:47:260:47:34

else!

It's a literal translation.

Most dropping Chile, because they

0:47:340:47:42

are that size, they are about the

size of a

0:47:420:47:55

size of a mouse to. A pinch of Chile

and some fish sauce.

It is so

0:47:550:48:01

aromatic it is wonderful.

0:48:010:48:05

And if you'd like to try

Andy's recipe or any

0:48:050:48:07

of our studio dishes then

visit our website

0:48:070:48:09

bbc.co.uk/saturdaykitchen.

0:48:090:48:10

While you're there you can vote

for Lesley's heaven or hell!

0:48:100:48:15

Are you getting this?

We are.

You

have got fresh green peppercorn as

0:48:150:48:25

well as lime leaves, we will put

some lemon grass.

You have another

0:48:250:48:33

restaurant on the go maybe?

Yes,

working on a second restaurant, it's

0:48:330:48:41

early days, exciting ideas about

what we want to do in terms of

0:48:410:48:44

locations, it is early days, trying

to focus on keeping things amazing.

0:48:440:48:52

It is your second year.

Yeah, it

feels great to get towards a second

0:48:520:48:59

birthday, it's when you start to

feel like it might be a restaurant.

0:48:590:49:03

It's not just a flash in the pan.

You feel like people are coming

0:49:030:49:09

back, customers are regulars.

Wonderful. He got the fiery heat of

0:49:090:49:16

the pork stir-fry.

Then that over

the top. And alongside a nice

0:49:160:49:25

selection of these crunchy

vegetables straight out of the ice

0:49:250:49:30

which cools down, the food in South

Island is pretty spicy but eating

0:49:300:49:38

these fresh vegetables...

Take this

leaf and did a bit of...

Yes, wrap

0:49:380:49:47

it up or chase it afterwards and it

cools the palate down. You need this

0:49:470:49:52

with rice and vegetables it all

makes sense.

Some of the white

0:49:520:50:00

turmeric, I will munch on that.

Looks smashing. What have we got?

It

0:50:000:50:10

is Pinot Gris, a dry pork curry from

Thai. -- it is Kua Kling, a dry pork

0:50:100:50:21

is Pinot Gris, a dry pork curry from

Thai. -- it is Kua Kling, a dry pork

0:50:210:50:22

curry from Thailand.

The aroma is

just amazing.

You put it in front of

0:50:220:50:28

me?

Of course.

Is it wrong to eat

with your hands, I love eating with

0:50:280:50:36

my hands. I think it is wonderful.

It is very fiery and I know you are

0:50:360:50:42

not...

I'm a bit nervous.

Try the

white turmeric.

And this has

0:50:420:50:51

medicinal properties, everyone says

it.

It tastes like it is good for

0:50:510:50:55

you.

So what wine do we have?

Lots

of fruit required because spice can

0:50:550:51:03

make wine feel dry, this is a Pinot

Gris from Alsace in France, the

0:51:030:51:09

grapes have a longhand time so...

How is the spice going? You need a

0:51:090:51:15

drop of Pinot Gris!

LAUGHTER

220 odd growers getting together to

0:51:150:51:27

make a wine which is peachy, a

pretty number, with spicy food, have

0:51:270:51:34

mine...

I literally had a tiny, oh

my goodness.

It is hot but you need

0:51:340:51:43

belief to go with it.

This afternoon

's performance could be interesting,

0:51:430:51:51

cheers! I blame you!

If it turns

into a pantomime it is my fault.

0:51:510:51:57

Sorry.

LAUGHTER

That is lovely. I think it is

0:51:570:52:05

wonderful. Will it be on your menu?

It has been on and it is one of

0:52:050:52:12

those things we will probably put

back on as well.

0:52:120:52:15

Now let's catch up with Si

and Dave, the Hairy Bikers

0:52:150:52:18

on their Asian Adventure.

0:52:180:52:19

They're on a quest to

discover what's on the

0:52:190:52:21

breakfast menu in Hong Kong

before learning the art

0:52:210:52:23

of the heritage noodle.

0:52:230:52:31

Hundreds of thousands

of people are hurrying

0:52:540:52:56

into the Central District for work

in the skyscrapers.

0:52:560:52:59

But we're here to find

out what Hong Kongers

0:52:590:53:01

eat in the morning.

0:53:010:53:02

I like the look of this

for breakfast, Si.

0:53:020:53:04

Oh, it's fabulous, isn't it?

0:53:040:53:05

Yeah.

0:53:050:53:06

It smells of Asia!

0:53:060:53:07

Fish.

0:53:070:53:09

I can smell fish.

0:53:090:53:10

Can you believe it?

0:53:100:53:11

A quarter of locals here

have their morning meal out

0:53:110:53:14

at least five times a week.

0:53:140:53:16

And Dave and I have heard the locals

are rather partial to a good

0:53:160:53:19

old-fashioned fry-up.

0:53:190:53:21

There's Suzie.

0:53:210:53:22

Hey!

0:53:220:53:23

There she is!

0:53:230:53:24

Hey, Suzie.

0:53:240:53:28

I've been waiting

for over two hours.

0:53:280:53:29

You cannot be.

0:53:290:53:30

You haven't got a watch on.

0:53:300:53:32

So, if you want to eat?

0:53:320:53:33

I'm starving.

0:53:330:53:34

Yeah.

0:53:340:53:35

All you two need is a fishing rod!

0:53:350:53:37

You have to help me down.

0:53:370:53:39

Oh, I love you!

0:53:390:53:43

Hong Kong celebrity Suzie Wong

is going to show us how

0:53:430:53:45

she likes to start the day.

0:53:450:53:48

This place is called

a cha chaan teng.

0:53:480:53:50

A load of them opened up

in colonial times and they're

0:53:500:53:53

still popular today.

0:53:530:53:55

It's as close to a greasy

spoon as you'll get here,

0:53:550:53:58

serving mixed-up comfort foods

to locals who want a taste

0:53:580:54:01

of Western grub on the cheap.

0:54:010:54:04

There's a Spam noodle.

0:54:040:54:05

Spam noodles?

0:54:050:54:07

Yes!

0:54:070:54:08

Spam noodles.

0:54:080:54:09

# Spam, beautiful Spam!

0:54:090:54:10

# Beautiful Spam...

0:54:100:54:13

This is brilliant.

0:54:130:54:14

Wow.

0:54:140:54:15

Egg sandwich.

0:54:150:54:16

Oh, egg butties!

0:54:160:54:17

Corned beef?!

0:54:170:54:18

Corned beef!

0:54:180:54:19

It's white bread, sliced,

with the crusts off.

0:54:190:54:21

Fundamentally, that's a corned

beef savoury sandwich.

0:54:210:54:23

This is a Pot Noodle

with Spam and a fried egg.

0:54:230:54:27

Yeah.

0:54:270:54:28

It's very westernised.

0:54:280:54:29

Are you going to have a try?

0:54:290:54:31

I'll give some to you.

0:54:310:54:34

Have a bite.

0:54:340:54:40

Aw, look at this, Kingy.

0:54:400:54:41

It's a Hong Kong

breakfast club sandwich.

0:54:410:54:42

Corned beef, egg, four

slices white processed.

0:54:420:54:44

Double-decker, dude.

0:54:440:54:45

Class.

0:54:450:54:46

SI AND SUZIE LAUGH

It's not bad.

0:54:460:54:48

Isn't it?

0:54:480:54:49

No.

0:54:490:54:50

It's interesting.

0:54:500:54:51

It's not full of expats in here.

0:54:510:54:53

No.

0:54:530:54:54

I thought it'd be full

of crusty old colonels that

0:54:540:54:57

had been left behind,

having their bully

0:54:570:54:58

beef and egg butties.

0:54:580:54:59

It's fascinating, isn't it,

that you have these kind of echoes

0:54:590:55:02

of the cuisine of the past...

0:55:020:55:03

from 100 years ago.

0:55:030:55:05

Hmm.

0:55:050:55:06

You can see how important to a lot

of nations Hong Kong was,

0:55:060:55:10

and from that, you get these multi

layers of food from different

0:55:100:55:13

places around the world,

different influences brought in,

0:55:130:55:17

and kind of mish-mashed together

in this mad city cuisine.

0:55:170:55:19

It's nuts!

0:55:190:55:21

Come on, let's have a go.

0:55:210:55:22

Yeah.

0:55:220:55:25

It is, um...

0:55:250:55:26

How do you like it?

0:55:260:55:27

It's strange, because the luncheon

meat is quite kind of economy

0:55:270:55:31

luncheon meat, and the noodles do

seem to be quite kind of instant.

0:55:310:55:36

Yeah, it is instant noodles.

0:55:360:55:39

Trust the British to leave a legacy

of corned beef and egg sandwiches,

0:55:390:55:42

spam and egg noodles...

0:55:420:55:45

God bless 'em!

0:55:450:55:49

It's interesting that

in the same way we Brits have

0:55:490:55:51

westernised Chinese cooking,

the people here have

0:55:510:55:52

adapted our food for their tastes.

0:55:520:55:56

Well, that's not what you call

an Asian treat, is it?

0:55:560:55:59

No.

0:55:590:56:00

I mean, it's interesting, it's

a legacy that we Brits left behind,

0:56:000:56:03

but I did feel it's come back

to haunt me.

0:56:030:56:05

It's still coming back

to haunt me, I tell you!

0:56:050:56:08

That's wrong.

0:56:080:56:09

I wanted Asian adventure,

not an egg sandwich.

0:56:090:56:11

We need to go and find

something local.

0:56:110:56:13

Something bright.

0:56:130:56:14

I've got just the thing - noodles!

0:56:140:56:19

Of course, Hong Kong's the place

that brought us Brits this key

0:56:190:56:22

Cantonese ingredient.

0:56:220:56:26

And we've wangled a rare

invite into the back room

0:56:260:56:30

of the Lau Sum Key noodle house

in Kowloon to learn

0:56:300:56:32

the secrets of making

the ultimate heritage noodle.

0:56:320:56:37

This place opened in 1931

and the family business has been

0:56:370:56:41

handed down from father to son,

ending up today in the hands

0:56:410:56:44

of noodle artiste Jason.

0:56:440:56:52

JASON SPEAKS IN OWN

LANGUAGE

0:56:520:56:53

How many?

0:56:530:56:54

About 30, 35.

0:56:540:56:55

35?

0:56:550:56:56

30?

0:56:560:56:57

Duck eggs are going to make it

really rich, aren't they?

0:56:570:57:00

The colour of those yolks

is going to go through the noodles.

0:57:000:57:02

Fabulous.

0:57:020:57:03

It's good to see you

get cracking, Kingy.

0:57:030:57:05

Did you have to?!

0:57:050:57:11

All that's in these

noodles is eggs, flour and water.

0:57:110:57:14

Not mixed, but pressed into a dough.

0:57:140:57:16

How old were you when you

started making noodles?

0:57:160:57:18

11 years old.

0:57:180:57:19

11?

0:57:190:57:20

Yeah.

0:57:200:57:21

Do you like making noodles?

0:57:210:57:22

I like doing this now,

but when I was young

0:57:220:57:24

boy, I don't like this.

0:57:240:57:27

THEY LAUGH

So far, so normal.

0:57:270:57:31

Having worked the dough

to activate the gluten,

0:57:310:57:35

it's time for Jason's party trick.

0:57:350:57:38

OK.

0:57:380:57:45

THEY LAUGH

Well, I can honestly say

I've never seen a rodeo technique

0:57:450:57:48

of noodle making before.

0:57:480:57:49

Yee-ha!

0:57:490:57:52

Saddle up, cowboy!

0:57:520:57:56

The pressure of kneading

with the bamboo and Jason's body

0:57:560:57:58

weight makes for a denser noodle

with a springy texture...apparently.

0:57:580:58:02

Once the dough's been ridden

to within 3mm of its life,

0:58:020:58:05

it's on to grandad's original

cutting machine

0:58:050:58:07

for noodle formation.

0:58:070:58:09

Wow!

0:58:090:58:10

Wow!

0:58:100:58:13

It's a really, really strong

dough, isn't it, Kingy?

0:58:130:58:15

Yes, mate.

0:58:150:58:16

And that means you can

cut it really fine.

0:58:160:58:21

And long may the bamboo-pole method

of noodle making continue.

0:58:210:58:26

I'll second that, Kingy.

0:58:260:58:32

That is hilarious.

0:58:370:58:39

I too have never seen

noodles made rodeo style.

0:58:390:58:42

Might try it in my restaurant.

0:58:420:58:47

Maybe not! Let's take some calls

from our viewers. Pamela from

0:58:470:58:51

London?

Hi, Michel. I would like to

ask the chefs for a recipe using

0:58:510:59:03

kumquats, I love them.

Did you say

Mitchell?! I have been called a lot

0:59:030:59:09

worse! Kumquats.

I fried muscles in

some semolina, semolina salt, fry

0:59:090:59:17

them and slice the kumquats and have

some rosemary and Mendes I fried

0:59:170:59:22

mussels.

0:59:220:59:27

mussels.

Thank you, Pam-eela! I told

you we would have fun today.

0:59:300:59:35

mussels.

Thank you, Pam-eela! I told

you we would have fun today. Lesley?

0:59:350:59:36

I am not sure I can speak after

the... Sarah says everybody tastes

0:59:360:59:42

better with butter, but which type

of butter is best?

For me, I always

0:59:420:59:48

cook with unsalted and I never

skimp, so it has to be quality. I am

0:59:480:59:53

French so I usually go for the

French butter. But for my toast in

0:59:530:59:57

the morning, salted butter with

marmalade. Salted for your toast.

0:59:571:00:05

Good morning, guys, I have some

beautiful black pudding and I would

1:00:051:00:09

like a different way to cook it.

Thanks.

In the autumn I love to do

1:00:091:00:16

caramelised apples with pan-fried

black pudding, delicious. Crumbled

1:00:161:00:19

Warner 's. -- crumbled walnuts.

And

a lovely Beaujolais from France.

1:00:191:00:28

British black pudding is quite firm,

French black pudding is crumbly and

1:00:281:00:32

then the Spanish one... Thai, do

they do black pudding?

They have a

1:00:321:00:40

little blood cake that goes into

soups, and they'd use it in some

1:00:401:00:44

mince dishes, they add blood while

they cook and it adds richness.

Our

1:00:441:00:49

next caller is a net from

Eastbourne.

I always cook a rabbit

1:00:491:00:56

in a stew with tomato soup and

mushroom soup and vegetables, I

1:00:561:00:59

would like a different way of

cooking it.

Rabbits, a great way of

1:00:591:01:07

cooking it is poaching it and then

picking it down off the bone

1:01:071:01:12

afterwards. You can join to the

rabbits, cook the different sections

1:01:121:01:17

according to... Boulogne takes not

very long, the legs take longer.

1:01:171:01:26

very long, the legs take longer. --

the loin takes not very long. Then

1:01:261:01:28

you can put it in a pie, a curry or

a wood glue.

And a nice confit in

1:01:281:01:39

oil.

1:01:391:01:41

That is it!

1:01:411:01:42

The heaven and hell

vote is now closed.

1:01:421:01:44

Lesley's fate is sealed!

1:01:441:01:45

And we will reveal the results

at the end of the show.

1:01:451:01:47

On Monday it's the British Kebab

Awards, a celebration of everything

1:01:471:01:50

and everyone kebab related.

1:01:501:01:56

So who better to send

on a fact-finding mission

1:01:561:01:58

than self-confessed kebab fan

BBC Radio 1's Chris Stark.

1:01:581:02:04

Over 1.3 million kebabs are sold

across the UK every day. There are

1:02:041:02:09

no 20,000 Kabaddi clips, selling a

massive 2.5 point 5000 tonnes of

1:02:091:02:15

chicken and lamb done every week. --

selling a massive 2500 tonnes.

1:02:151:02:22

Judging by the pictures you have

been sending in, you guys absolutely

1:02:221:02:26

love kebabs, just like me.

1:02:261:02:28

How are you, Russell?

You all right?

Tell me why you're Kabaddi is so

1:02:351:02:41

popular?

It is fresh meat, we use

English chicken and lamb, everything

1:02:411:02:48

natural.

I bet you have seen a few

things? Ago people eating boxes

1:02:481:02:52

instead of the kebabs. Have you

served footballers?

Yes.

Should they

1:02:521:03:00

be eating it?

It is good food, fresh

salad, fresh lamb, fresh chicken.

1:03:001:03:08

Could I please try some of the

second Mark Roe doner. We are joined

1:03:081:03:15

by the founder of the British Kebab

Awards. Tell us more?

I have worked

1:03:151:03:20

in this industry since I was 14, I

realise there is nothing to

1:03:201:03:25

celebrate the hard-working people of

this country.

All this talk of food

1:03:251:03:28

is making me very hungry. Oh, my

goodness! Take a little bit of that.

1:03:281:03:37

That is so good. It is not just

kebabs than serving up quality

1:03:371:03:42

kebabs, there is a growing trend of

fine dining restaurants. Ebrahim, I

1:03:421:03:47

am jealous. You can finish up. I am

going to eat another kebabs.

1:03:471:03:56

Do you think the kebabs has a bad

reputation, would you say?

I would

1:03:561:04:02

say so, unfortunately. People

usually associate kebabs and doner

1:04:021:04:06

after the pub, but there is so much

more to it and that is what we're

1:04:061:04:10

trying to showcase.

You have to talk

to me about this. Is this even

1:04:101:04:15

kebabs?

Yes. It is on a skewer.

Anything on a skewer, kebabs?

You

1:04:151:04:21

can call kebabs. We have prawns,

wild Alaskan salmon... Salmon,

1:04:211:04:28

monkfish.

It is beautiful, it is a

work of art. It is sexy.

We do Waygu

1:04:281:04:39

B.

In kebabs?! It is really

expensive.

It is. We will cook the

1:04:391:04:47

Waygu today.

Are you watching,

Michel Roux? These are my knife

1:04:471:04:51

skills, if you ever need somebody in

your kitchen. It will be the best

1:04:511:04:55

parsley you have ever had chopped.

It is a work of art. Isn't that

1:04:551:05:01

amazing?! Oh, can you hear that!

That noise alone just makes you

1:05:011:05:09

hungry.

1:05:091:05:15

hungry.

These are fermented

mushrooms, dehydrated. The Army

1:05:151:05:17

flavour. And sunburnt onion or

should.

You are like the Picasso of

1:05:171:05:23

kebabs.

1:05:231:05:28

kebabs.

-- and some burned onion

ash.

My word, that might be the best

1:05:281:05:32

thing I have ever eaten.

Thank you

very much, Chris.

You are the man!

1:05:321:05:39

I had eaten so much kebabs. Can I

just say thank you so much, Saturday

1:05:391:05:45

Kitchen, for sending me to do this?

It has literally been one of the

1:05:451:05:48

best days of my life. Now what is

for lunch?!

1:05:481:05:55

Good knife skills, Chris. You would

be welcome in any of my restaurants.

1:05:571:06:00

Welcome to the show, Berg. You are

up for two awards. Best fine dining

1:06:001:06:08

kebabs and...

Best fine dining

restaurant and chef of the

1:06:081:06:15

kebabs and...

Best fine dining

restaurant and chef of the year.

It

1:06:151:06:17

is extraordinary. Turk in. We have

to try this. You are here because we

1:06:171:06:24

want to try it. Tell us exactly what

they are?

Batters the Waygu, on a

1:06:241:06:32

bed of hay smoked strained yoghurt

and barbecued aubergine pays to --

1:06:321:06:39

that is the Waygu. Then we have the

ocean kebabs, monkfish, salmon,

1:06:391:06:44

prawns, octopus on a bed of fennel

salad.

This does not look like your

1:06:441:06:51

normal kebabs.

But you do the

regular kebabs?

We do not do it on

1:06:511:06:56

the spit, that the regular skewer, a

la signature dish, the

1:06:561:07:07

the spit, that the regular skewer, a

la signature dish, the lamb shish.

1:07:071:07:10

Do you enjoy a Kabaddi Saturday

night? But not just on a Saturday,

1:07:101:07:14

it is by every night of the week!

And what about you, Florence? You

1:07:141:07:19

have your mouth full.

I love the

sources on the spices and the fruit,

1:07:191:07:23

pomegranate seeds. It brings its

allies -- I love the sauces and the

1:07:231:07:28

fruit.

After the show?

Occasionally.

I think it is amazing you have made

1:07:281:07:36

the humble Kabaddi to something like

that. Congratulations and good luck.

1:07:361:07:41

That is absolutely terrific.

1:07:411:07:43

Right!

1:07:431:07:44

It's omelette challenge time.

1:07:441:07:45

Andy and Florence -

neither of you are on our new board

1:07:451:07:48

and you've only done it once before,

but do you think you're going

1:07:481:07:51

to make it into the frying pan?

1:07:511:07:57

to make it into the frying pan?

1:07:571:07:57

Be careful at the plans, they are

smoking hot. -- careful with the

1:07:571:08:04

plans.

1:08:041:08:06

The aim is to make fast,

edible three-egg omelettes that

1:08:061:08:09

are good enough to feed

to our hungry crew.

1:08:091:08:11

CHEERING.

1:08:111:08:13

Or maybe me, I am still peckish.

1:08:131:08:16

But if they're not they'll

go in the compost bin.

1:08:161:08:18

BOOING.

1:08:181:08:20

So will it be crew or compost?

1:08:201:08:25

Three X.

1:08:251:08:27

Your time will stop when your

omelettes hit the plates.

1:08:271:08:31

Don't forget themselves and pepper.

Fast, furious. -- don't forget some

1:08:311:08:39

salt and pepper.

1:08:391:08:42

Let's put

1:08:421:08:43

the clocks on the screen.

1:08:431:08:48

Are you feeling confident? No quail

eggs hiding?

1:08:481:08:50

Are you both ready?

1:08:501:08:53

Go!

1:08:531:08:57

I see the technique. Straight in the

pan.

1:08:591:09:08

pan. And the whisk, OK. Here we go.

Florence shaking the pan. Some

1:09:081:09:18

seasoning would be nice.

1:09:181:09:24

Oh!

1:09:241:09:28

Oh!

1:09:281:09:31

It is a bit smoky in here.

It is not

my finest.

You are getting the

1:09:311:09:39

excuses in already.

It is the right

shape.

It certainly is a far better

1:09:391:09:43

shape than Matewan. There is

1:09:431:09:46

shape.

It certainly is a far better

shape than Matewan. There is still a

1:09:461:09:47

bit left in here. It is cooked. It

is the way I like my omelette. There

1:09:471:09:59

is a nice crunch of salt as well!

Right, now, Florence. There is a

1:09:591:10:11

little bit of goo.

That is butter.

That is butter, that is undercooked,

1:10:111:10:18

gooey egg. I am afraid that will go

into the compost bin.

I not one?!

1:10:181:10:25

Not that one. Look at it! Oh! Sorry,

guys.

1:10:251:10:36

Florence, you will have to come back

again. But you are in good company

1:10:361:10:40

down there. Andy's time...

1:10:401:10:48

down there. Andy's time... We have

31.88 seconds, that definitely puts

1:10:491:10:53

you, gosh... There is room for you

in that plan.

That deserves a round

1:10:531:11:04

of applause.

Maybe not the shape,

but it was cooked and tasty.

1:11:041:11:08

So will Lesley get

her food heaven - hot

1:11:081:11:10

smoked salmon with a

courgette and ginger

1:11:101:11:12

salad?

1:11:121:11:13

Or will it be a hellish

combination of blue

1:11:131:11:15

cheese and rich chocolate?

1:11:151:11:16

We'll find out after

Nigel Slater shows us another

1:11:161:11:18

of his simple suppers.

1:11:181:11:21

Part of the magic of allotments

for me is their location,

1:11:311:11:34

the fact that they almost have

to be hidden away.

1:11:341:11:36

You're driving along

through a very grey area,

1:11:361:11:38

with almost no trees,

and you turn a corner

1:11:381:11:40

and you've got a little Eden.

1:11:401:11:42

You go from factories

to sunflowers and beans

1:11:421:11:44

in the space of one turning.

1:11:441:11:50

This allotment in east London is hom

to Linden and her daughter, Nell.

1:11:501:11:55

So courgettes have

done well this year.

1:11:551:11:57

They've done really well this year.

1:11:571:11:59

In fact, we call it

the ubiquitous courgettes.

1:11:591:12:02

I've actually grown four different

varieties this year.

1:12:021:12:04

We've fed half of South

Hackney with them.

1:12:041:12:08

This little section here,

this is like your little ratatouille

1:12:081:12:10

section when you think about it?

1:12:101:12:11

Oh, someone had to say it!

1:12:111:12:16

LAUGHTER.

1:12:161:12:17

Mediterranean.

1:12:171:12:18

I'm fascinated by people's sheds.

1:12:181:12:19

Oh, it's so tidy!

1:12:191:12:20

I had a special tidy-up.

1:12:201:12:21

I was doing my housewife

number yesterday.

1:12:211:12:29

My own elderflower champagne that

I made from my elderflowers.

1:12:321:12:34

Thank you so much.

1:12:341:12:35

Thank you very much.

1:12:351:12:36

It's really fizzy!

1:12:361:12:38

You've got to be careful

when you open it.

1:12:381:12:39

We might have some later.

1:12:391:12:41

I want to cook a warming dish

from the crops that Linden

1:12:411:12:43

has grown this year.

1:12:431:12:44

I'm using squash, spring onions,

herbs and some garlic.

1:12:441:12:47

If I'd grown these, I'd be pretty

proud of myself, to be honest.

1:12:471:12:50

They're perfect!

1:12:501:12:51

They're completely perfect!

1:12:511:12:56

Ooh!

1:12:561:12:57

Smells lovely already.

1:12:571:12:58

Aren't they beautiful?

1:12:581:12:59

You've got a bit of garlic.

1:12:591:13:01

Can I have a bit of garlic in there?

1:13:011:13:03

Along with the garlic,

I'm going to pop in some rosemary.

1:13:031:13:07

Nell, you've got some chillies.

1:13:071:13:08

I have.

1:13:081:13:12

Have you tasted them, Nell?

1:13:121:13:13

Are they hot?

1:13:131:13:14

I haven't tried them

yet, so I don't know.

1:13:141:13:16

They've only just gone red.

1:13:161:13:17

I don't think it matters

whether they're hot or not,

1:13:171:13:20

because we've still got that

lovely chilli flavour.

1:13:201:13:22

If they are hot, well, great.

1:13:221:13:25

I think they'll have a bit

of a poke to them.

1:13:251:13:28

They should do.

1:13:281:13:29

Just a wee bit.

1:13:291:13:31

This is really easy dish to make.

1:13:311:13:34

Keep it simple, with one main

vegetable, but season it

1:13:341:13:38

strongly with garlic,

hot chilli, salt and pepper.

1:13:381:13:42

That's going to be nice

but not very substantial.

1:13:421:13:46

I brought a loaf with me.

1:13:461:13:48

A-ha!

1:13:481:13:51

There's a storm a-brewin'.

1:13:511:13:54

That is the most beautiful cloud

formation, but I think I know

1:13:541:13:56

what it's got in it!

1:13:561:13:58

Yes.

1:13:581:14:01

Do you think I've lost my heat?

1:14:011:14:03

Just tuck in, I think.

1:14:031:14:05

I can't wait!

1:14:051:14:05

I'll go for that one.

1:14:051:14:08

THUNDER RUMBLES.

1:14:081:14:10

Beautiful colours going on.

1:14:101:14:12

Mmm!

1:14:121:14:13

It's lovely.

1:14:131:14:15

Very hot, Nell.

1:14:151:14:16

Mm.

1:14:161:14:17

Mmm!

1:14:171:14:19

Lovely squash.

1:14:191:14:24

Really tender.

1:14:241:14:25

Crikey, ten minutes ago,

they were growing.

1:14:251:14:28

Can't get fresher

than that, can you?

1:14:281:14:30

You can't.

1:14:301:14:37

If I'm cooking with lamb

in the summer, I'll choose a nice,

1:14:421:14:45

lean little fillet

to put on the grill.

1:14:451:14:47

When the weather gets cold,

I'll choose a piece

1:14:471:14:49

of lamb with the bones.

1:14:491:14:50

There is so much flavour

and goodnes in not just

1:14:501:14:53

the bones, but all the sinews

and the cartilage and everything.

1:14:531:14:55

Tonight's dish is what I

like to call "a cheap

1:14:551:14:58

supper for a cold night".

1:14:581:15:00

Coat your meat in flour

to help it form a crust.

1:15:001:15:03

I'm using neck of lamb.

1:15:031:15:06

My stews and hotpots have a lot

of vegetables in them,

1:15:061:15:09

and I use the vegetables to actually

soak up some of the

1:15:091:15:12

flavours from the meat.

1:15:121:15:19

So as my meat browns,

it's going to leave lots of crusty

1:15:191:15:22

little deposits of goodness

on the pan, and I want

1:15:221:15:25

those into my stew.

1:15:251:15:31

So I'm going to stick some onions

in, even a few parsnips -

1:15:311:15:34

proper winter veggies.

1:15:341:15:37

That fat in the pan is already full

of flavour from that meat.

1:15:371:15:40

I'm not going to waste a little

bit of that flavour.

1:15:401:15:48

I'm also going to put a little

bit of garlic in there,

1:15:561:15:59

and I don't want it to taste very

strongly of garlic, so I'm

1:15:591:16:04

going to leave the garlic

in great big pieces.

1:16:041:16:07

I'm just going to halve the cloves,

because what you get when you cook

1:16:071:16:11

garlic in big pieces is a mildness.

1:16:111:16:14

It's only when you chop it very

finely that you get that pungency.

1:16:141:16:20

I need a herb in that, something

that will slowly give its flavour up

1:16:201:16:25

and won't dissolve to nothing.

1:16:251:16:28

For this dish, I'm using rosemary.

1:16:281:16:32

Pop the lamb back into the pan,

add some salt and pepper,

1:16:321:16:36

and to make this dish even more

of a meal, bung in

1:16:361:16:39

a few chopped spuds.

1:16:391:16:43

You can use any sort

of potatoes for this.

1:16:431:16:47

It's rather nice with little waxy

ones, or some big old floury main

1:16:471:16:50

crop potatoes as well.

1:16:501:16:51

Whatever you've got.

1:16:511:16:55

To let the ingredients

speak for themselves,

1:16:551:16:58

I'm using water instead of stock.

1:16:581:17:02

I don't want to lose a scrap

of flavour so I'm going to cook

1:17:021:17:05

that with the lid on.

1:17:051:17:08

I'm even going to put a bit of paper

on top to keep everything in.

1:17:081:17:13

Cook at a low heat for an hour,

or longer if you can.

1:17:131:17:21

Apart from anything else,

this is really cheap food.

1:17:221:17:26

These are the cuts that go

for almost nothing at the butcher's.

1:17:261:17:32

This is where it's all really

going on, is in the juices.

1:17:321:17:37

All the goodies from

the bottom of the pan have

1:17:371:17:40

all dissolved into the juices.

1:17:401:17:43

It's the sort of supper that

you start with a spoon,

1:17:431:17:46

you carry on with a knife and fork,

and then you end up picking

1:17:461:17:49

the bones up and getting a bit

down and dirty with it.

1:17:491:17:57

Thanks Nigel - it's always good

to get down and dirty!

1:18:011:18:08

That looked delicious.

1:18:081:18:10

Time to find out whether Lesley

is getting her food

1:18:101:18:12

heaven or food hell.

1:18:121:18:16

Are you worried?

No, because I know

what ever it is it will be

1:18:161:18:21

brilliant.

1:18:211:18:23

Food heaven is a gift

of three of Lesley's

1:18:231:18:25

favourite foods - hot smoked salmon,

courgette and ginger.

1:18:251:18:27

Or food hell, a dreadful

duo of blue cheese

1:18:271:18:30

and rich chocolate.

1:18:301:18:36

58% of voters went for... Heaven!

CHEERING

1:18:371:18:43

That is my idea of hell as well,

blue cheese and chocolate together,

1:18:491:18:52

I know there are fancy...

It was

your idea to put them together, I

1:18:521:18:58

said them separately but you put

them together.

There are people out

1:18:581:19:03

there that make chocolate truffles

flavoured with blue cheese but I'm

1:19:031:19:05

not a fan. We have slices of salmon

I will hot smoke. If you can prepare

1:19:051:19:14

me a nice julienne of courgettes to

make the salad. We have got a bit of

1:19:141:19:20

garlic, lemon juice to make the

dressing and some chopped chilli. We

1:19:201:19:25

are off. The first thing I want to

do is make a little kind of

1:19:251:19:29

seasoning for the fresh, season it

with some honey and soy sauce.

Which

1:19:291:19:36

I both love.

I did not know that.

You did not, but this is all my

1:19:361:19:43

heaven.

I picked this on and it will

seize the fish and give it a depth

1:19:431:19:52

of flavour. I'll leave it on there

for about an hour or so. Maybe a bit

1:19:521:19:57

longer if you like. And that will

permeate and glaze the salmon and

1:19:571:20:03

give it a lovely taste. Here it is,

I'm going to pop it into the smoker,

1:20:031:20:10

the hot smoker.

I'm going to move

away from that.

Just put a bit of

1:20:101:20:17

oil, there we go. Pop them on top.

How lovely to have you cooking

1:20:171:20:25

especially for me. It's a rather

special treat.

And I will come and

1:20:251:20:29

see you and your singing dancing for

me. So, Birds Of A Feather

1:20:291:20:35

celebrating 30 years.

Yes, 1989 was

the first one, the first episode

1:20:351:20:41

went out to something like 13

million people. At 1.I think we went

1:20:411:20:47

out to over 20 million. It's a

strange because we have so many

1:20:471:20:50

digital channels, I cannot speak

after that curry...

LAUGHTER

1:20:501:20:57

FIM of this afternoon are no

pressure.

It is extraordinary, how

1:20:571:21:04

long it has lasted, we are still

great friends and I think there is a

1:21:041:21:07

magical chemistry between the three

of us which is given with long legs.

1:21:071:21:14

Have you watched it, do you know it?

I mean do you watch it?

Of course.

1:21:141:21:21

He is a massive fan, he was

genuinely excited in rehearsals. I

1:21:211:21:25

was going to ask how you met for the

first time, was their instant

1:21:251:21:30

chemistry?

We met at the Ritz and I

will always remember because Pauline

1:21:301:21:34

was wearing her trainers and we

asked for water in her champagne.

1:21:341:21:39

But they let her in. It was

nerve-racking because they had known

1:21:391:21:42

each other literally since they were

eight years old and I just came into

1:21:421:21:48

this duo which are very powerful

together. But immediately there was

1:21:481:21:52

chemistry which worked. Off-screen

and on-screen. It's still there 30

1:21:521:21:59

years later. I cannot believe we

came back and there we are. Looking

1:21:591:22:03

a bit older, a little bit older. A

lot older.

But still going strong.

1:22:031:22:11

It is, last year we did a lovely

Christmas special. I am really proud

1:22:111:22:15

because I don't know many other

programmes that have had that

1:22:151:22:19

longevity.

Will we see another one?

We are waiting to hear.

On the

1:22:191:22:26

anniversary you would think they

would do it?

It would be nice. What

1:22:261:22:31

have you just done?

Here we have the

Bellini mix. Normally he would leave

1:22:311:22:38

the yeast to rise a bit longer but

we don't really have the time.

1:22:381:22:42

Yeast, milk, two flowers, bread

flour and arrive flower but you

1:22:421:22:47

could use buckwheat flour, bit of

salt and sugar, what I'd do is

1:22:471:22:53

whisked the egg whites... Yell like

with your hand, you don't have a

1:22:531:23:00

thing you put in and do it for you?

I'm amazed. This is my work-out.

You

1:23:001:23:10

don't even have bingo wings. When I

do love Pavlova which is probably

1:23:101:23:15

the only dish I can make that people

say is amazing, I do it with the

1:23:151:23:22

machine which makes life a lot

easier.

Was the Pavlova on come dine

1:23:221:23:26

with me?

You had asked! I have done

it twice, the first one was a

1:23:261:23:33

complete disaster and then they

invited me back for a best of the

1:23:331:23:36

worst and I won the second time! I

had roast duck with creamed

1:23:361:23:42

cauliflower and garlic crisps and I

made the best Pavlova. We pretended

1:23:421:23:46

it was the last meal on the Titanic

and I hired a string quartet and

1:23:461:23:50

instead of them staying while we

sank the got up and left as soon as

1:23:501:23:54

I came in and I said the reason it

sank was because I came the captain

1:23:541:23:58

and it went down with the ship. It

was complicated.

Was the voice of

1:23:581:24:04

the programme kind to you?

He was

not. Do you know? Have word. The

1:24:041:24:10

first was a disaster because

obviously I took so much I been

1:24:101:24:14

turning on the knob and it broke so

I had to use scissors to turn it on,

1:24:141:24:21

I put the lamb in but did not turn

the knob enough so after four and a

1:24:211:24:26

half hours the land came out

bleeding. It was a complete

1:24:261:24:31

disaster.

Is that typical of your

work in the kitchen?

I am not a dab

1:24:311:24:36

hand but I think after this morning

and I energised to take a cookery

1:24:361:24:40

course. I love entertaining. I am

already doing a Sunday lunch, that

1:24:401:24:45

is fine but day-to-day cooking, no.

But I can act well!

We can act the

1:24:451:24:54

Leave vouch for that. These little

blinis, you can make a big one but I

1:24:541:25:02

like the little ones. They look

cute. And you are a fan of pancakes?

1:25:021:25:08

IME Fuge van. I love going to

America to go to the diners. The

1:25:081:25:16

pancakes are ridiculous, the food

portions but the pancakes are the

1:25:161:25:21

best.

You can use these for savoury

or sweet, all either or. You can

1:25:211:25:32

pile them up with lots of berries

and maple syrup and cream.

That is

1:25:321:25:39

how I like them.

What do you eat

before a performance?

It is

1:25:391:25:45

difficult to know, excuse me. It is

hard because if you eat too much...

1:25:451:25:54

It is the smoker the curry or both?

I think it is both. I don't need a

1:25:541:26:01

lot before a show, I will have a big

breakfast, then today, I have a

1:26:011:26:06

matinee, I will not eat again before

the show because I've had all these

1:26:061:26:09

delicious nibbles but you eat

lightly.

The last thing you want is

1:26:091:26:15

to have something very rich and

heavy you are going to...

It is nice

1:26:151:26:21

to eat after when it is all over you

can relax with a glass of wine or

1:26:211:26:25

two or three...

LAUGHTER

And actor Babette!

And the kebabs!

1:26:251:26:31

Yes.

Is there a role you would love

to play but haven't?

I would love to

1:26:311:26:40

play some of the great ladies in the

Chekhov plays. There are some great

1:26:401:26:44

roles. That is what I would love. I

am probably the right age now. Look

1:26:441:26:53

at this.

Let's have a few more. Then

I take out the salmon. Then I will

1:26:531:27:00

just take that. And it should come

straight off.

This is indeed my food

1:27:001:27:08

heaven.

Come hear you.

This is here

just in case you need it.

Be

1:27:081:27:16

careful, it is hot, don't touch it.

And some chives on top. There we go,

1:27:161:27:24

let me get you a spoon and fork.

What am I drinking?

£9 in Tesco,

1:27:241:27:31

this is made from Mo Zak Chardonnay

and Shennan blanc.

1:27:311:27:40

and Shennan blanc. It's a another

cooperative winery. I think they do

1:27:401:27:42

a fantastic job great idea for

Mother's Day if you're looking for

1:27:421:27:48

at, Blanquette de Limoux.

That is

absolutely... That is divine. Would

1:27:481:28:00

you like some?

Good luck, we all

have our fingers crossed for you.

1:28:001:28:11

There is nothing like being

nominated for an award apart from

1:28:111:28:13

winning one I suppose!

I think you

should have a little sip.

Can I say

1:28:131:28:22

thank you for a delightful morning,

it's been a joy.

It has been a

1:28:221:28:27

pleasure, break a leg this

afternoon.

It has been a great

1:28:271:28:31

morning. Thank you to all of you.

Brilliant.

1:28:311:28:33

That's all from us today

on Saturday Kitchen Live.

1:28:331:28:36

Thanks to all our studio guests

Florence, Andy, Olly and Lesley.

1:28:361:28:38

All the recipes from the show

are on the website,

1:28:381:28:41

bbc.co.uk/saturdaykitchen.

1:28:411:28:47

Hopefully lots of mums will be

spoilt with some of those recipes

1:28:471:28:50

on Mother's Day tomorrow!

Don't forget Matt Tebbutt

1:28:501:28:52

has got more Best Bites

for you tomorrow at 9.30am on BBC2.

1:28:521:28:55

Have a great weekend.

1:28:551:28:56

Bye!

1:28:561:28:59

Michel Roux is joined by chefs Andy Oliver and Florence Knight and special guest Lesley Joseph. There are great moments from the BBC food archive, including clips from Rick Stein, Raymond Blanc, the Hairy Bikers and Nigel Slater. Drinks expert Olly Smith picks the wines to go with the studio dishes.