:00:00. > :00:08.It's time to get your Saturday started with 90 minutes
:00:09. > :00:33.I'm Michel Roux and this is Saturday Kitchen Live.
:00:34. > :00:37.Joining me today, top chefs Sabrina Ghayour and Lawrence Keogh
:00:38. > :00:46.Police. The number of officers on the streets have been increased to
:00:47. > :00:49.bring confidence to communities who are worried about what is happening
:00:50. > :00:57.This morning, chef, I'm making spiced cod flatbreads with preserved
:00:58. > :00:59.lem Suffix on and avocado recommendish, pul biber onions and
:01:00. > :01:02.harissa lime yoghurt. I can definitely vouch it was
:01:03. > :01:05.lovely, it not only looked beautiful, it was delicious in
:01:06. > :01:12.rehearsals. Thank you very much! Lawrence, you
:01:13. > :01:15.are cooking after that? I am cooking a risotto Nero with saffron chilli
:01:16. > :01:20.squid. Summer on a plate! Absolutely.
:01:21. > :01:25.Peter, not easy this week with the flavours? It is never easy, I would
:01:26. > :01:32.be disappointed if it were, to be honest. But who can fail to be
:01:33. > :01:38.inspired by the food on the plates. Lovely whites and a bit of rose.
:01:39. > :01:41.And we've got some fantastic films from some of the BBC's biggest
:01:42. > :01:43.food stars: Rick Stein, The Incredible Spice Men,
:01:44. > :01:47.Our special guest today has been on our screens and air waves
:01:48. > :01:50.presenting since she was just 15 on iconic shows, including Top
:01:51. > :01:53.of the Pops, Children in Need, and of course her owns shows
:01:54. > :01:56.She's ranked amongst the world's 250 most
:01:57. > :01:57.influential tweeters and now
:01:58. > :02:10.she's a bestselling author ? please welcome Fearne Cotton!
:02:11. > :02:17.CHEERING AND APPLAUSE Hello, Fearne.
:02:18. > :02:21.Hello! Are you good? Really good, thank you.
:02:22. > :02:26.Thank you for having me. It is great to have you on the show.
:02:27. > :02:31.I understand you are a bit of a chef at home is that right? I don't know
:02:32. > :02:35.about chef but I love cooking. I'm a mum that cooks for friends and
:02:36. > :02:40.family and I enjoy it so much. But you can't call me a chef. Not so
:02:41. > :02:45.much. Well, one day you will have to come
:02:46. > :02:54.Dover my kitchen. I would love that. An honour! Maybe
:02:55. > :02:59.scary?! No, absolutely not. And we will have to make you food
:03:00. > :03:07.heaven or food hell today. So what is it? My food heaven is sea bass
:03:08. > :03:11.but hell is mushrooms. It is everything about them. The texture,
:03:12. > :03:12.the flavour. I can't even go there. OK, right.
:03:13. > :03:16.For your food heaven I am going to make you seabass
:03:17. > :03:20.with a beetroot and grapefruit salad and gin dressing!
:03:21. > :03:24.They are all my favourites! How did you know that!
:03:25. > :03:28.I'll pan sear a fillet of seabass with a little grapefruit.
:03:29. > :03:31.I'll make a salad of salt bake red and golden beetroot and grapefruit,
:03:32. > :03:34.with a gin and mustard dressing, sliced courgette and then
:03:35. > :03:40.But if you get hell, it's mushrooms and many more of your hells
:03:41. > :03:44.I'll fry mushrooms and shallots, then add cream and stuff into sliced
:03:45. > :03:48.I'll cover with blue cheese and melt under the grill and then
:03:49. > :03:55.serve with a chilli, tomato and coriander sauce!
:03:56. > :04:03.Not coriander! No, thank you! Oh, yes, all of your hates are in there.
:04:04. > :04:05.Oh, yes, all of your hates are in there.
:04:06. > :04:08.But you'll have to wait until the end of the show to find
:04:09. > :04:12.And don't forget you at home will decide Fearne's fate!
:04:13. > :04:15.The vote is open right now for you to choose today's heaven
:04:16. > :04:18.or hell dish that we'll cook for Fearne end of the show.
:04:19. > :04:21.or hell dish that we'll cook for Fearne at the end of the show.
:04:22. > :04:24.Just head to the Saturday Kitchen website before 11am this morning!
:04:25. > :04:27.But we still want you to call if you have a food or drink
:04:28. > :04:30.question today just dial: 0330 123 1410.
:04:31. > :04:42.Right, on with the cooking; Sabrina, you're up!
:04:43. > :04:52.Thank you very much. Hi, Sabrina! Hi, Fearne! I have come
:04:53. > :04:57.up with this lovely dish. You are making the flatbreads.
:04:58. > :05:03.I'm making the flatbreads! So, you are raiding the spice rack, with
:05:04. > :05:08.course black pepper and lots of seasoning. I am using lovely
:05:09. > :05:13.sustainable cod that we have here. It is a beautiful piece of cod.
:05:14. > :05:23.It is, absolutely. If you prefer chicken or pork or other meat,
:05:24. > :05:29.halloumi or paneer, even tofu, I don't like to leave out anyone, you
:05:30. > :05:35.can use those too. So it could be vegetarian.
:05:36. > :05:41.Yes. It doesn't matter what protein you use. Get the cod diced up in
:05:42. > :05:46.rough chunks and then we are going to marinate it.
:05:47. > :05:51.They are beautiful colours. Yeah, you know, food, I don't go out
:05:52. > :05:58.of my way to make things pretty. I am focussed on the flavour and the
:05:59. > :06:03.simplicity. If something is too difficult, I will not lie, I will
:06:04. > :06:06.make it once and then whimp out and I begin to realise that the general
:06:07. > :06:13.public, most of them, are similar to me. I am a home cook. Not as
:06:14. > :06:20.wonderful or gifted as you, chef. Behave! Right, I have the
:06:21. > :06:27.flatbreads. It is brought together quickly, you must not overwork it.
:06:28. > :06:33.Yeah. You don't eve have been to let it to rest, or rise, it is old
:06:34. > :06:41.school. Now, I have the fish with this
:06:42. > :06:46.turmeric root. This is perfect for fish, seafood in general and any
:06:47. > :06:51.kind of red meat it is lovely. You can get it in all of the
:06:52. > :06:59.supermarkets in the herb sections. If you don't want a pack, you can
:07:00. > :07:03.use a teaspoon of turmeric from the spice cupboard.
:07:04. > :07:08.It is a superfood? Yes, I don't like to whack on about the properties but
:07:09. > :07:14.Indian culture will tell us how wonderful it is. Antiseptic,
:07:15. > :07:18.antiinflammatory and just delicious and the colour it lends.
:07:19. > :07:21.Most importantly, it tastes good and looks good.
:07:22. > :07:26.Absolutely. There is a little bit of Greek
:07:27. > :07:30.yoghurt and a garlic clove. If you are feeling lazy, you can use the
:07:31. > :07:36.garlic granules in there. It is about piling on the flavour and the
:07:37. > :07:42.spices you like. I like things spicy, so I would pack in a teaspoon
:07:43. > :07:48.of chilli flakes as well. I have a zest of lime. The turmeric
:07:49. > :07:59.has an amazing colour it sustains you while you are cooking -- stains
:08:00. > :08:07.you while you are cooking! It does. I had stained my greater and all
:08:08. > :08:14.over my fingers but I used a kitchen spray and it came off. For the skin,
:08:15. > :08:23.though, cold water, so as not to enlarge the pores to absorb more of
:08:24. > :08:28.the colour! So, a zest of lime or any kind of citrus fruit, other than
:08:29. > :08:33.grapefruit. That is too bitter. So a little bit of salt and pepper
:08:34. > :08:38.into that. Just give it a little swiss and marinate it.
:08:39. > :08:44.So you marinate it overnight? No. I have put acid in here from the lime
:08:45. > :08:48.juice, you can marinade it for an hour but it is quick. Don't worry
:08:49. > :08:51.about it. It is quick to cook, so you don't have to take time to
:08:52. > :08:59.permeate it. It is only fish. It is light. If you were using a red meat
:09:00. > :09:02.or the pork loin, then maybe a little more marinading time will
:09:03. > :09:09.benefit. That is that. We are going to start to make the avocado relish.
:09:10. > :09:12.If you can kindly make the pickled red onion, chef. Thank you.
:09:13. > :09:18.I'm on it. Thank you. It just seems wrong
:09:19. > :09:24.telling Michel Roux Junior! The envy of all of his brigade.
:09:25. > :09:26.I do like a bossy woman! Oh, he likes a bossy woman! You've made my
:09:27. > :09:38.day! If you would like to ask a question,
:09:39. > :10:10.give us a call. Now, the avocado, just scoop it out.
:10:11. > :10:16.It can be roughly done. Nice and easy.
:10:17. > :10:22.And now the fish in. A dry pan? Yeah, a dry pan. You don't need the
:10:23. > :10:26.oil. You want a caramelised surface. If you have had the pan on for a
:10:27. > :10:33.long time, you can put in a little oil. But don't worry about that.
:10:34. > :10:38.Layering the flavours is important. We have the creamy avocado, the
:10:39. > :10:41.reason it does its job and works well is because you have the
:10:42. > :10:48.preserved lemons. It is difficult to pair a wine with
:10:49. > :10:52.it. With wine, I love the lemons, the flavour is great but with wine
:10:53. > :10:59.it is difficult to match. Can you use anything else? You can do. You
:11:00. > :11:06.can take the flesh of the inside of a lemon and do it but the one thing
:11:07. > :11:10.about the avocado against the preserved lemon is that it balances
:11:11. > :11:17.it with the fatty flavour of the avocado. It is good fat and so it
:11:18. > :11:22.stands up and makes it much less aggressive, should I say, as it is
:11:23. > :11:33.quite creamy. So preserved lemons in here. Sabrina? Fearne, I have a job
:11:34. > :11:38.for you. The quickest way to pickle things is
:11:39. > :11:42.to shove it in a jar and shake it like a cocktail shake. It comes
:11:43. > :11:47.together faster than leaving it to rest.
:11:48. > :11:59.Just make sure that the lid doesn't come off. Have it securely on.
:12:00. > :12:06.And we have some of these little tart sour berries, we use them a lot
:12:07. > :12:13.in Persian cuisine, don't be shy! Sabrina, what else have you been up
:12:14. > :12:17.to? God, everything. Pop-ups, cookery classes, lots of travel and
:12:18. > :12:24.preparing for the launch of my next book, really. Book three.
:12:25. > :12:30.The next book, what is it called? It is called, Feasts, it is out on sent
:12:31. > :12:37.the 7th. Honestly. Baffled, I've come a long way! The recipes are
:12:38. > :12:42.similar to this? This recipe is especially for Fearne. But it is
:12:43. > :12:45.about simple straightforward cooking but with lots of flavour. I like
:12:46. > :12:51.food with a bang. And if you can see, Fearne, I have
:12:52. > :12:58.switched the coriander for a bit of dill. Thank you. You just love it or
:12:59. > :13:06.hate it. It's a genetic disposition.
:13:07. > :13:16.Do you like Thai food? Not really. What do you like? Gin, and it is
:13:17. > :13:22.World Gin Day! Right, we need to start plating up.
:13:23. > :13:26.That looks lovely. Now, the flatbreads, add a little
:13:27. > :13:29.butter? Yes, you can, I always think that butter makes everything better!
:13:30. > :13:38.Absolutely. But you don't have to is the truth.
:13:39. > :13:43.If you didn't want it. It is traditional in Asian cultures to add
:13:44. > :13:50.butter or ghee. They are so quick to make the flatbreads.
:13:51. > :13:55.I'm going to do this at home. It is like making chapattis.
:13:56. > :13:59.I have shop-bought harissa. Nobody makes their own.
:14:00. > :14:06.Really? It is sold in massive vats in markets and they buy a scoop
:14:07. > :14:12.eeach week, and then for as much as you need in the house and then more
:14:13. > :14:21.the following week when you are at the market. So, at the moment it is
:14:22. > :14:28.neck and neck with the voting. That sounds like hell! Oh, no! OK,
:14:29. > :14:30.so we have the relish, the fish with the yoghurt with a nice bit of
:14:31. > :14:37.spice. Is that ready? It is ready, chef!
:14:38. > :14:49.There, look. There we go. The colours are... Maizing! This
:14:50. > :14:53.looks glorious. That colour is beautiful and vibrant.
:14:54. > :14:57.It is. And I can tell you that the taste is out of this world.
:14:58. > :15:03.Piled up high. There we go. The next up is the avocado.
:15:04. > :15:08.Some of the lovely avocado. The great thing about this, is that
:15:09. > :15:13.there is no perfectionist issues. And you can make the flatbreads
:15:14. > :15:20.bigger. Are you saying they are too small?
:15:21. > :15:30.No! Perfect, chef! Perfect! The lovely onion on the top.
:15:31. > :15:33.And there is the lovely rice wine vinegar dressing and the harissa
:15:34. > :15:38.yoghurt. And the Nigella seeds? Yes, that is
:15:39. > :15:44.a classic in bread in the Middle East and in North Africa. I add it
:15:45. > :15:47.for flavour. They are delicious. Sabrina, what do we have? We have
:15:48. > :15:49.spiced cod flatbreads with preserved lem Suffix on and avocado
:15:50. > :15:54.recommendish, pul biber onions and harissa lime yoghurt.
:15:55. > :16:16.It looks sensational! Here we go... Thank you. Right, I think you are
:16:17. > :16:21.going to love this. Dreamy... Is the idea that you can just pick it up?
:16:22. > :16:27.Yes, it is really simple. I'll be honest, when I was making this, I
:16:28. > :16:31.was thinking, what can I add to give it more flavour? I love raiding my
:16:32. > :16:37.spice cupboard. It is the gift that keeps on giving. The joy of great
:16:38. > :16:40.food is not just that it is delicious, it also gives us
:16:41. > :16:52.something to talk about. I have got a wine, like your dish, which is a
:16:53. > :17:10.real talking point - Colinas del itata, from Chile. The reason I
:17:11. > :17:14.chose it was, it is lovely and aromatic, and you need some perfume
:17:15. > :17:21.for this dish. Also because it is quite fleshy, which softens the
:17:22. > :17:24.spice, and it has a lovely acidity, which is key, because the preserved
:17:25. > :17:31.lemons come through in a dish and you need to match that with this. Do
:17:32. > :17:36.you like it? Really nice. It is fun and laid-back, just like the feel of
:17:37. > :17:47.this. Body of thing, guys? Everything is just dreamy. I'm never
:17:48. > :17:56.leaving. -- what do you think, guys? With a mouthful! We're doing risotto
:17:57. > :18:08.Nero with saffron chilli squid. And if you want to ask a question, just
:18:09. > :18:13.call us. Please call by 11am. You can tweet us a question using the
:18:14. > :18:18.hashtag Saturday Kitchen. And you can use the website to vote for
:18:19. > :18:22.heaven or hell. Do that please. Time to join Rick Stein on his trip to
:18:23. > :18:33.Bangladesh, searching for the best biryani.
:18:34. > :18:35.Much of life here is lived on the street.
:18:36. > :18:37.It seems that in the brief gaps between working,
:18:38. > :18:40.the people of Bangladesh rush to grab a bite to eat,
:18:41. > :18:43.perhaps a chapatti or samosa from a bloke with a small stove,
:18:44. > :18:45.before once again joining in with the hard graft.
:18:46. > :18:47.For all its tragedies, though, nature has made
:18:48. > :18:49.Bangladesh a fertile place, as this market right
:18:50. > :18:57.The whole place feels like a film set, but it's real.
:18:58. > :19:01.All this activity reminds me of old Venice and the
:19:02. > :19:08.These men are chipping rust off battered old ships
:19:09. > :19:16.Hard not to feel a bit health and safety here.
:19:17. > :19:18.I imagine if any fell into this black, stinky water,
:19:19. > :19:30.they'd be poisoned long before they drowned!
:19:31. > :19:32.Dhaka, the capital city, is surging into the sky
:19:33. > :19:37.But there is still the old part of town which is teaming
:19:38. > :19:40.with hawkers and many thousands of brightly-coloured
:19:41. > :19:45.rickshaws that seem to dash about in all directions at once.
:19:46. > :19:49.I've come here to find what must be one of the best biryani makers
:19:50. > :19:51.to be found anywhere, and certainly the biggest
:19:52. > :20:05.Cooking on this scale isn't something you come across often
:20:06. > :20:08.and what's so impressive is everyone seems to know exactly
:20:09. > :20:17.At first glance, it looks a fearful place to suddenly find
:20:18. > :20:22.yourself having to work, but there isn't any
:20:23. > :20:28.I need hardly say that this is very exciting for me.
:20:29. > :20:34.You may not like the look of it, you may want your biryani made
:20:35. > :20:37.in a nice, hygienic Bratt pan back in the UK, but, for me,
:20:38. > :20:40.I just know that when I get to taste this biryani, it...
:20:41. > :20:44.Thanks, I'm just talking to the television just for a minute.
:20:45. > :20:53.When I get back to the UK, I'll remember this as being the best
:20:54. > :20:56.There is so much sophistication going on here.
:20:57. > :21:00.It may not look like it to you, but the stages that it's made,
:21:01. > :21:04.the way that the meat is first boiled and then generally gently
:21:05. > :21:07.marinated in all these spices, some of which I still don't know
:21:08. > :21:10.what they are, but there's about 20 spices in it.
:21:11. > :21:13.Then the meat is very slowly cooked with potatoes and onions and garlic
:21:14. > :21:22.You've got little piles of charcoal anywhere that you want to put them.
:21:23. > :21:25.If they fancy cooking the biryanis over there next week, no problem!
:21:26. > :21:29.And the big gas burners are for the fast cooking.
:21:30. > :21:33.But the gentle simmering's done here with the charcoal
:21:34. > :21:36.with a covering of pastry, of bread, I guess,
:21:37. > :21:43.So I just know this is going to be, as I said, the best biryani I've
:21:44. > :21:55.Yes, many kinds of parsley, we mix up here.
:21:56. > :22:15.My mum always used to put these in curries when I was little.
:22:16. > :22:18.I didn't realise that was actually a bona fide element in a biryani.
:22:19. > :22:24.That smells like pepper, black pepper?
:22:25. > :22:54.Oh, I see, so you've got cinnamon, what else?
:22:55. > :22:59.That's all mixed and that goes in with the marinade as well.
:23:00. > :23:12.That's a lot of money in there, so this is very much
:23:13. > :23:19.Everything - cinnamon, cardamom, clove, everything mixed up in here.
:23:20. > :23:22.That's like a masala, a garam masala, that sort of thing.
:23:23. > :23:26.And what have you got in there already, then?
:23:27. > :23:42.So only the best spices in this, then.
:23:43. > :23:48.This is a katchi biryani and it's made with mutton and potatoes.
:23:49. > :23:54.You could use chicken, but this is mutton.
:23:55. > :23:57.The slowly-cooked meat, along with the spuds,
:23:58. > :24:01.is covered by a deep layer of cooked rice.
:24:02. > :24:04.It'll be basmati rice that has been cooked with pandanus leaves to give
:24:05. > :24:10.Then splashed over the rice is a mix of milk and ghee,
:24:11. > :24:17.or clarified butter, to add an unctuousness.
:24:18. > :24:19.And lastly, a generous splash of saffron water
:24:20. > :24:23.After all, it was supposed to have been brought
:24:24. > :24:30.here originally by the Persians, so saffron would be a must.
:24:31. > :24:34.When it's served, it's all mixed up and it usually has some salad
:24:35. > :24:47.And the thing about it is there's no spice in it, it's
:24:48. > :24:51.It's got lovely flavours of rosewater and saffron
:24:52. > :24:55.and the mutton I think is absolutely the best meat for a biryani.
:24:56. > :24:59.That is tasting so well and do you know?
:25:00. > :25:02.In truth, this is the biryani by which all others
:25:03. > :25:16.Thanks, Rick, and there's more of his foodie adventures next week.
:25:17. > :25:19.Time to continue our 'grow your own' series!
:25:20. > :25:22.In a few weeks we're live from the RHS Hampton Court flower
:25:23. > :25:25.show from our very own edible garden, and I am sure your gardens
:25:26. > :25:28.are thriving with the recent cocktail of sunshine and rain!
:25:29. > :25:30.And if you want to plant something this weekend get your beetroot
:25:31. > :25:35.This week, if you are a gardener you should be able to start
:25:36. > :25:38.Now, I'm going to make a very seasonal heritage carrot dish
:25:39. > :26:02.I honestly haven't been drinking, it's only copy. It's gin! Slurring!
:26:03. > :26:11.Right, previous life, media, we have highlighted that. Now, cooking,
:26:12. > :26:15.kitchen. Yes, I guess, becoming a mum has been the catalyst to get
:26:16. > :26:19.stuck into that new hobby, but since my late 20s, I started to slow down
:26:20. > :26:25.my pace of life slightly, and I think that's when you want to become
:26:26. > :26:30.more of a homebody, cup and have people eating at your house, and I
:26:31. > :26:33.started to enjoy that more was when you have kids, there is that
:26:34. > :26:42.practical necessity element of it, too. A lot of mouths to feed, hungry
:26:43. > :26:49.mouths! And you eat only fish? Yeah, I haven't eaten meat since I was
:26:50. > :27:04.nine or ten. My mum is a pesky Terry in as well, but I do love fish. --
:27:05. > :27:10.pescatarian. This is a vegetarian dish. I love carrots. I should start
:27:11. > :27:14.growing my own vegetables. You are inspiring me. What might grow your
:27:15. > :27:18.own carrots! They are sensational. And these are the heritage
:27:19. > :27:24.varieties, so different colours, exciting, different. Pretty. And
:27:25. > :27:28.they are full of flavour and vitamins because they have just come
:27:29. > :27:35.out of the ground. I am going to use the tops. No waste at all. They
:27:36. > :27:43.taste of carrot, the tops, surprisingly! I don't think I've
:27:44. > :27:48.ever eaten carrot tops. You can put its in your salad or you can make a
:27:49. > :27:52.soup from them. Is that the same with all root vegetables? Yes,
:27:53. > :28:01.especially the tender ones. So, new book coming out? My latest cookbook
:28:02. > :28:03.is just out last week, and that was exciting, releasing that into the
:28:04. > :28:09.wild and seeing the response of people cooking dishes from it on
:28:10. > :28:15.social media has been a real buzz. And then I have a book coming out in
:28:16. > :28:24.September called Yoga Babies, a picture book, and that is really
:28:25. > :28:28.cool. It is a huge part of my life, trying to get the kids calmed down
:28:29. > :28:33.after a crazy day and get them into sleep mode. It was a lovely project
:28:34. > :28:39.to work on, and I am looking forward to people seeing that. And a recipe
:28:40. > :28:44.book, what kind of recipes? Simple, lovely stuff. I am a mum who likes
:28:45. > :28:49.to cook, so it is not particularly complicated. I don't have any rules
:28:50. > :28:53.apart from not eating meat. It is just about cooking from scratch
:28:54. > :28:57.instead of buying processed rubbish and ready meals, just encouraging
:28:58. > :29:01.people to give it a go and not make it look too complicated or scary
:29:02. > :29:09.Bostock I certainly try to keep quite simple. I don't eat refined
:29:10. > :29:15.sugar, so using natural sugars in baking. I'm getting fruit and veg in
:29:16. > :29:22.there as well, because my kids can be fussy. Get the vegetables in
:29:23. > :29:27.there anyway you can. A little bit of that. Do you cook with your
:29:28. > :29:32.children? A lot of baking. We do that probably every other day,
:29:33. > :29:36.because it's a hobby that we all enjoyed living together and they get
:29:37. > :29:40.messy eating out of the bowl. It is one of our favourite family hobbies.
:29:41. > :29:44.They are starting to get into cooking a little more. My husband
:29:45. > :29:47.and son made some meatballs last night together, and he enjoyed
:29:48. > :29:52.eating them a lot more because he had been part of the whole process.
:29:53. > :29:57.I hope that by osmosis that is going in and they will get that up to
:29:58. > :30:00.cook. My husband's a really good cup, actually, so it is lovely that
:30:01. > :30:11.we can have that as a family activity. -- my husband is a really
:30:12. > :30:17.good cook. What is that? It is a garlic skate. You know the bulb? At
:30:18. > :30:24.this time of the year, that is what it does. Which parts are we eating?
:30:25. > :30:35.All of it? I'll show you. Taste that. It tastes of garlic. I'm going
:30:36. > :30:42.to cook it with butter and water. That is fantastic. If you can't find
:30:43. > :30:47.garlic scapes, can you use spring onions? Yes. That would be perfect.
:30:48. > :30:50.It is very important not overcook this.
:30:51. > :30:55.Keeping the nutrition and the colour. That is all good for you.
:30:56. > :31:01.These are regular large carrots, cooked in boiling water with a pinch
:31:02. > :31:05.of salt. I'll blitz them and puree them with the cooking water and
:31:06. > :31:11.rapeseed oil. It's amazing what you can do with
:31:12. > :31:15.carrots. You think, what to do, maybe a salad or a coleslaw but
:31:16. > :31:20.there are so many beautiful things to do with them, especially with the
:31:21. > :31:26.purple ones. Now, you have done a bit are
:31:27. > :31:32.charity? Yes. Some amazing things! Well, I see it
:31:33. > :31:37.as a privilege. I help with the bigger end of the scale with
:31:38. > :31:40.Children in Need, and climbing Kilimanjaro, and doing ridiculous
:31:41. > :31:49.cycling across the country and stuff like that. But I do a lot of work
:31:50. > :31:57.with other charities, like Co p, perfield, which is a breast cancer
:31:58. > :32:00.charity, we have a music festival each year it gains a lot of insight
:32:01. > :32:04.to the charity and a lot of money too. It is a big part of my work
:32:05. > :32:07.throughout the year and what I love to do.
:32:08. > :32:12.And physical challenges? You like those? I guess before I had the kids
:32:13. > :32:18.I had more time to do the training and gear up to those sort of things.
:32:19. > :32:26.Since I've had the kids I have not done as much. Kilimanjaro, we did a
:32:27. > :32:35.relief cycle from John owe greets to Land's End, which was hideous. I am
:32:36. > :32:43.not a natural natural cyclist. And we did an Inca trail, for breast
:32:44. > :32:49.cancer Care. So lots of adrenaline filled, high octane activity. I
:32:50. > :32:54.really love that Have you ever come across these,
:32:55. > :32:59.fresh almonds? I have seen them on holiday in Ibiza. They are gorgeous.
:33:00. > :33:02.They are beautiful, the fresh almonds.
:33:03. > :33:07.Lovely. Chef, we are intrigued by your
:33:08. > :33:13.almond mallet. Is it a bespoke item?! It's from the shed! Fearne
:33:14. > :33:20.try to nick it. I don't know if I want to mess with
:33:21. > :33:32.Michel Roux Junior! Is it out of your tool box? Yes, my magic tool
:33:33. > :33:37.box. So, a quick recap, we have the puree of carrot and now let me be a
:33:38. > :33:45.Little Chefe. Yeah, I like that, that flourish. Is
:33:46. > :33:52.there a word for that, Michel? Chefe! Or shaky hand over plate.
:33:53. > :34:02.Gentlemen Jackson Pollock. I like that. Beautiful.
:34:03. > :34:07.So, the carrot puree, and then the garlic scapes, cooked down with
:34:08. > :34:12.butter, so they are nice and soft. Oh, that smell is really good.
:34:13. > :34:19.Then a couple of the carrots. Now he's showing me up! These are a
:34:20. > :34:24.little hot. Oh, look at that. The Stonehenge of
:34:25. > :34:29.carrots. The Glastonbury of carrots. There we
:34:30. > :34:35.go! And a few more on there. The colours are lovely.
:34:36. > :34:40.Can you imagine the pressure?! When you have a few of these on order...
:34:41. > :34:44.You can imagine. It is a little tricky.
:34:45. > :34:51.It is like a piece of artwork, how gorgeous.
:34:52. > :34:54.And right now the almonds. Three little almonds and a little bit of a
:34:55. > :35:00.dressing. How pretty. The Persians eat the
:35:01. > :35:07.almonds without removing the outer green. But they are smaller, the nut
:35:08. > :35:13.is still gelatinous. We can do it with walnuts as well.
:35:14. > :35:18.I love the sound of that. A little dressing. Oil and lemons
:35:19. > :35:24.juice which is lovely to liven the dish up. Peter, what would you serve
:35:25. > :35:32.with this? Many things. It is beautiful. The dish is so virtuous
:35:33. > :35:41.that we need a wine that is naughty. Carrots can be sweet, so something
:35:42. > :35:54.generous. A cheap value option is a Languedoc, or pushing the boat out,
:35:55. > :36:00.a South African Grenache Blancc. Oh, like you say, so virtuous. Maybe
:36:01. > :36:05.a pina colada! I don't know! So what will I be making for Fearne
:36:06. > :36:09.at the end of the show? I'll pan sear a fillet of seabass
:36:10. > :36:13.with a little grapefruit. I'll make a salad of salt bake red
:36:14. > :36:16.and golden beetroot and grapefruit, with a gin and mustard dressing,
:36:17. > :36:18.sliced courgette and then I'll fry mushrooms and shallots,
:36:19. > :36:23.then add cream and stuff into sliced I'll cover with blue cheese and melt
:36:24. > :36:28.under the grill and then serve with a chilli,
:36:29. > :36:30.tomato and coriander sauce! And don't forget Fearne's fate
:36:31. > :36:32.is down to you at home! You've still got around 25 minutes
:36:33. > :36:35.left to vote for either heaven or hell and it is all to play for,
:36:36. > :36:38.just go to the Saturday We'll find out at the end of
:36:39. > :36:56.the show which dish you voted for. I mean, the hell one, you have made
:36:57. > :36:58.it look amazing so it could sway me but go for the sea bass!
:36:59. > :37:00.could sway me but go for the sea bass!
:37:01. > :37:02.Now it's time to catch up with The Incredible Spice Men,
:37:03. > :37:05.they're in Suffolk spicing up the ultimate beef burger with a chip
:37:06. > :37:25.One of the great things about driving around in Suffolk
:37:26. > :37:27.is you've got these lovely lush emerald fields and then speckled
:37:28. > :37:32.It looks like a red setter but they're not, they're cows.
:37:33. > :37:34.These ruby-coloured beauties are rare Suffolk Red Poll.
:37:35. > :37:36.Thanks to the increase in small organic farming
:37:37. > :37:38.in Suffolk their numbers are on the rise becaus they thrive
:37:39. > :37:40.on a simple grass diet and produce both creamy,
:37:41. > :37:46.rich milk and full flavoured, tender beef.
:37:47. > :37:49.Are you sure you can just walk in like this?
:37:50. > :37:54.They're taking off, they're taking off.
:37:55. > :38:06.'We're meeting Denise Jones, who tends a small herd of these
:38:07. > :38:10.Suffolk 'beauties at Lavenham Brook farm.' This is Cyrus.
:38:11. > :38:14.So this is the cream of the crop of these beautiful cows?
:38:15. > :38:20.So it's fresh grass, then silage, and that gives the lovely
:38:21. > :38:24.You've had the meat, chef, and what did you think?
:38:25. > :38:28.It's great quality meat, but then, look around you,
:38:29. > :38:29.you've go great pastures, great feed, great
:38:30. > :38:41.'The cow is a revered animal to all Sikhs and Hindus.
:38:42. > :38:44.'So, I don't eat beef but when I cook it for customers,
:38:45. > :38:50.'it's important that it's the best quality, and has had a happy life.'
:38:51. > :38:53.Grass-fed British breeds like Red Poll are the best beef
:38:54. > :38:55.for me and the meat is perfect for spicing up.
:38:56. > :39:05.We are going to make a spiced version of a classic burger,
:39:06. > :39:08.a zingy burger with a few spices, some fresh garlic, some fresh ginger
:39:09. > :39:15.All the best things in the world and our favourite four powders.
:39:16. > :39:16.'Ground coriander brings zest, cumin earthiness,
:39:17. > :39:20.'chilli powder heat, and turmeric a vibrant
:39:21. > :39:22.colour.' With these four, the world is at your feet.
:39:23. > :39:24.Creativity is at your discretion, sir.
:39:25. > :39:41.That is probably some of the finest beef you can buy in Britain.
:39:42. > :39:56.If you can saute off those onions for me.
:39:57. > :39:58.'We're sauteing off a trinity of flavours.
:39:59. > :40:00.'Chopped onion, two cloves of garlic, 'and two centimetres
:40:01. > :40:06.'This'll add a little spicing magic to the mince.' Now,
:40:07. > :40:08.we're going to quickly chop you some chilli.
:40:09. > :40:26.Or bigger, depends if you want just a little bit of warming and flavour.
:40:27. > :40:29.If you feel in the mood, make it hot.
:40:30. > :40:34.# 'As a rule of thumb, the smaller the chilli, the hotter it is.
:40:35. > :40:36.'For the burger, we're adding a couple of small,
:40:37. > :40:39.finely chopped 'bird's-eye chillies.' We're going to cook it
:40:40. > :40:44.just all the way through, just to the point that it's got
:40:45. > :40:47.a little bit of texture but all the juices and everything
:40:48. > :40:53.'Leave it to cool for five minutes and then add it to 800g of minced
:40:54. > :41:02.'And now for the four ground spices that work together to bring out
:41:03. > :41:06.'the flavour of the beef.' There, sir...coriander.
:41:07. > :41:08.'First, three teaspoons of ground coriander.
:41:09. > :41:11.'This is a mild, lemony spice made from the seeds of the fresh herb.'
:41:12. > :41:16.'One of the most ancient of all spices, 'it has a strong
:41:17. > :41:18.flavour that gives a depth to your cooking.' Then,
:41:19. > :41:33.'Half a teaspoon of turmeric is added for colour 'and to give
:41:34. > :41:46.a depth of flavour, and two teaspoons of mild chilli powder.
:41:47. > :41:48.'Normally, the brighter the colour, the milder the chilli is.'
:41:49. > :41:57.got the four main ground spices, and this is where you start
:41:58. > :42:10.So, now we're looking at five-ounce burgers for Cyrus to try.
:42:11. > :42:12.'Shape the mince into patties and fry them 'on a hot griddle
:42:13. > :42:15.or frying pan until they're done as you like.' The sizzle sound,
:42:16. > :42:24.'Whilst the burgers are cooking, I'm going 'to whip up a gourmet
:42:25. > :42:29.chip butty for myself.' Ooh, lovely.
:42:30. > :42:32.'I've baked some simple potato wedges and now
:42:33. > :42:35.for a bit of alchemy.' So, what we're going to do is make
:42:36. > :42:40.a lovely, spicy, zingy magic dusting for the potatoes.
:42:41. > :42:44.'Two teaspoons of mild chilli powder, 'two teaspoons of cumin
:42:45. > :42:46.powder, 'and a teaspoon of white pepper.' And the next thing
:42:47. > :42:54.You can get it in most supermarkets now.
:42:55. > :42:58.But if you can't get mango powder to add that zesty tanginess,
:42:59. > :43:00.a little bit of lemon juice, lime juice, at the end.
:43:01. > :43:06.So we're going to sprinkle it on our potato wedges, lovely.
:43:07. > :43:16.The best chip butty in Britain right now.
:43:17. > :43:38.This has to be, has got to be, the best burger you can create
:43:39. > :43:50.There's more spice from Cyrus and Tony next week.
:43:51. > :43:56.Still to come on today's show: Nigella Lawson makes a simple
:43:57. > :43:59.She freezes cream, chocolate and meringue, slices it up
:44:00. > :44:05.and and serves with fresh raspberries.
:44:06. > :44:07.And it's almost omelette challenge time!
:44:08. > :44:10.Can Sabrina or Lawrence EGG-sell at the hobs and HEN-devour to get
:44:11. > :44:22.I don't want, any YOLK-ing around and we need EGG-treme concentration.
:44:23. > :44:25.And will Fearne get her food heaven, seabass, served on a roasted
:44:26. > :44:27.beetroot and grapefruit salad with a gin dressing or food hell,
:44:28. > :44:31.mushroom cannelloni with blue cheese and a chilli tomato sauce?
:44:32. > :44:35.There's still a chance for you to vote on the website and we'll find
:44:36. > :45:01.Behave! I can see you have a cheeky look in your eye. Right, what are we
:45:02. > :45:05.putting on here? We have the leeks, shallots, the Arborio rice, the
:45:06. > :45:09.squid ink here, I have some fish stock and then we are going to do
:45:10. > :45:15.the squid and marinade it in the saffron. So I'll get on with that.
:45:16. > :45:24.Get on with it, chef! I'll get on with it. First, the squid ink in the
:45:25. > :45:28.stock. I'm shopping up the shallots and a
:45:29. > :45:33.white leek? Yes, to create the base for the risotto base stock.
:45:34. > :45:39.I will stir the squid ink into the stock. That will go a nice dark
:45:40. > :45:45.itch, rich colour. Fearne are you a fan of squid?
:45:46. > :45:51.Sorry, Lawrence! It is the texture again.
:45:52. > :45:56.You are sitting next to the right person too. And what about your
:45:57. > :46:03.children? My son is obsessed with squid. He loves the anatomy of
:46:04. > :46:08.squid, how they move. We have to go to the fishmongers but he loves
:46:09. > :46:10.eating them too, weirdly. He loves, crispy squid more than any other
:46:11. > :46:22.food! Great taste! We are going to put the knife on the
:46:23. > :46:28.inside. This is quite dangerous. Very sharp knife. And then open it
:46:29. > :46:31.out. That is the inside of the squid, which is very slippery and
:46:32. > :46:38.shiny. We'll just turn the heat down. If you want to get the close
:46:39. > :46:44.up here, you want to get nice, fine lines on the squid, crisscross, so
:46:45. > :46:50.it cooks really fast. We will go across one way like so. I am not
:46:51. > :47:02.that good. Amazing! That is so beautiful to watch. Michel showed me
:47:03. > :47:08.this this morning! When you have crisscrossed it like that, you cut
:47:09. > :47:17.it into triangles. Do you want to have a go? No! Why do you do that?
:47:18. > :47:21.Some people don't like squid because they say it is too tough, like
:47:22. > :47:26.elastic bands, and that is when it is overcooked. This is a very Asian
:47:27. > :47:31.way of doing squid, but it curls in the pan very quickly and cooks
:47:32. > :47:37.really fast, and it is beautiful and tender. It is not just make look
:47:38. > :47:43.pretty? No, it makes it nice and tender to eat. What is going on in
:47:44. > :47:48.chef world, Lawrence? I am based in Liverpool Street in the restaurant.
:47:49. > :47:55.It's doing very well. New restaurant? Relatively new. There
:47:56. > :48:00.four restaurants under one roof, with a wine shop and a fish market
:48:01. > :48:06.restaurant, and a bit more fine dining in the new Street Grill.
:48:07. > :48:13.Liverpool Street is a busy area. Four different restaurants with
:48:14. > :48:19.different menus and food? Straightforward food, simple stuff.
:48:20. > :48:24.This kind of recipe as well? Yes, nice fish dishes, nothing out of the
:48:25. > :48:29.ordinary. I like to give people what they want to eat, not put food on
:48:30. > :48:37.the plate which people don't recognise. The risotto you keep on
:48:38. > :48:44.with the ladle? Yes, it has that lovely, rich, caviar look in the
:48:45. > :48:52.pan. And then cook it for about 15, 20 minutes, give it that al dente
:48:53. > :49:02.crunch. I like Parmesan in my risotto. Some people say, oh, God,
:49:03. > :49:11.in our fishing risotto, but it brings out -- in a fish risotto
:49:12. > :49:19.about it brings out the flavours. Then the dried saffron goes in. Give
:49:20. > :49:23.it a good mix. The saffron will soak into the squid, give it a lovely
:49:24. > :49:29.flavour, and also the colour, so it will go quite bright. I will quickly
:49:30. > :49:39.watch my hands. So you don't marinate that? With some sauces, you
:49:40. > :49:47.would marinate it in white wine and water will stop you can see, this is
:49:48. > :49:52.quite vibrant. The risotto was coming together, let's have a quick
:49:53. > :49:58.taste. Not one of the best dishes to eat on a first date! Unless you are
:49:59. > :50:09.both doing it. Yes, it's like garlic. Squid ink is not textural,
:50:10. > :50:14.so do you eat is? Yes. It is purely the texture, which I need to get
:50:15. > :50:27.over, because I'm 35. I'll hold your hand. Thank you! A little sliced
:50:28. > :50:35.chilli, superfine sliced garlic. Beautiful. I'll put some olive oil
:50:36. > :50:42.in the pan. If you were doing this for a dinner party, you can start
:50:43. > :50:45.your risotto, get it al dente, just with a bike, leave it on the site,
:50:46. > :50:53.have drinks when everyone turns up, and then finish it when everyone
:50:54. > :50:57.turns up. This is ready to serve. Some butter in the dish, which makes
:50:58. > :51:07.it lovely and rich. A touch more cheese. Is there one secret to doing
:51:08. > :51:10.a killer risotto? Don't overcook it! If you would like to try any of our
:51:11. > :51:20.recipes, visit our website: There is still time to vote for
:51:21. > :51:26.whether Fearne faces food heaven or hell at the end of the show. This is
:51:27. > :51:30.where it can all go wrong. There are about nine minutes for you to vote,
:51:31. > :51:38.so get in there. We have to be very quick now. I'll get out of the way.
:51:39. > :51:44.It starts turning around and moving around in the pan by itself. It.
:51:45. > :51:54.Moving around and closing in, which is what whereafter. Looks beautiful.
:51:55. > :51:58.Do you want me to put the rice in? Yes. Give the pan a quick shake.
:51:59. > :52:08.Some crunchy sort and crunchy pepper. In goes the sliced garlic.
:52:09. > :52:14.It really is a matter of seconds. Give that a toss. The rice you could
:52:15. > :52:21.prepare a little in advance, but the squid is really last second. I want
:52:22. > :52:28.to add some lemon juice as well. The aroma now, it's got that lovely
:52:29. > :52:31.bistro, Seaside aroma, hasn't it? As soon as the saffron, the garlic and
:52:32. > :52:33.chilli go together, you get that wonderful aroma. It's filling the
:52:34. > :52:48.studio, isn't it? Toss that together. A little bit of
:52:49. > :52:54.lemon juice. Look at those colours as well. You can do squid on the
:52:55. > :52:58.barbecue? Yes, you can have a plate of rocket salad and olives, and
:52:59. > :53:09.through the squid on the last. Amazing. If you take some olive oil
:53:10. > :53:15.and lemon dues from the pan, it creates a kind of sauce as well. The
:53:16. > :53:23.colours are amazing. We want this beautiful garlic and chilli juice. A
:53:24. > :53:31.bit of apple blossom. Coriander and basil, and basil cress. On top, some
:53:32. > :53:38.nice basil to give it richness. Coriander to give it a hit. We have
:53:39. > :53:45.got some apple blossoms for you. Very pretty apple blossoms. What
:53:46. > :54:00.have we got here, chef? That's our risotto Nero with saffron chilli
:54:01. > :54:05.squid. That is smashing. Wow! It's gorgeous. The colours are just
:54:06. > :54:09.outrageous. I hope my son's watching, because he'll be
:54:10. > :54:17.fascinated. My husband has four kids on his own at home, so my guess is,
:54:18. > :54:32.drinking wine -- while I am drinking wine on the telly! We didn't have
:54:33. > :54:37.the apple blossom, could I just try? The squid is lovely and tender. It
:54:38. > :54:45.just goes through it. Wine service, something colourful, beautiful,
:54:46. > :54:49.tangy? Obviously, this dish is stunning, and the key is not to
:54:50. > :54:53.fight fire with fire, so I have Surani Pietrariccia Fiano, 2016,
:54:54. > :55:03.from the south of Italy. Italian wines are great go- to wines. We
:55:04. > :55:11.just need something with a bit of sparkle and shine. This is great
:55:12. > :55:15.value, only ?8 99 from Majestic. You need a well rounded wine, which is
:55:16. > :55:24.what this one is, but you also need bags of freshness to go with the
:55:25. > :55:37.squid. That is a lunchtime drinking wine. I am going to a hen do after
:55:38. > :55:42.this as well! That's a good start! It's neck and neck on the voting,
:55:43. > :55:43.guys, so you only have a few more minutes to get in there, and your
:55:44. > :55:45.vote will make a difference. It's now time for a tasty recipe
:55:46. > :55:48.from Si and Dave, The Hairy Bikers! Perfect for picnics,
:55:49. > :55:49.they're rustling up And now in honour of our ancestors,
:55:50. > :56:06.we are going to do what generation But not any pork pie,
:56:07. > :56:13.we're going to make our own special version of that classic,
:56:14. > :56:17.the gala pie. Deliciously peppery pork
:56:18. > :56:20.with a rich seam of quail egg in its core and all wrapped up
:56:21. > :56:40.in a hearty crust. We're using only the finest
:56:41. > :56:44.ingredients starting with the eggs. We want a little bit more
:56:45. > :56:48.delicate gala pie, you know. I'm going to start
:56:49. > :56:50.with the filling first. I am going to poach 12 quails eggs
:56:51. > :56:53.in their shells for precisely That is my total
:56:54. > :56:56.task at this moment. My total task is to put 200g
:56:57. > :57:00.of pork mince, the interior of four pork sausages,
:57:01. > :57:10.into a bowl, like that. We're just going to do
:57:11. > :57:12.a chain of quails eggs, To the sausage meat,
:57:13. > :57:17.I'm adding two rashers of chopped, And to achieve the lovely
:57:18. > :57:19.traditional flavour, mix in half a teaspoon of mace,
:57:20. > :57:22.half a teaspoon of ground ginger, a pinch of salt
:57:23. > :57:25.and plenty of black pepper. Then get your hands
:57:26. > :57:32.in and squidge it all together. After two-and-a-half minutes,
:57:33. > :57:35.it's time to drain the eggs. Rinse them under cold water
:57:36. > :57:42.until they're completely cool. Did you know, in Britain,
:57:43. > :57:46.we eat 150 million quid's worth Start
:57:47. > :58:02.the pastry by putting 225g of plain Mate, I'm just going to get
:58:03. > :58:06.on and peel these eggs. I'm going to put half a teaspoon
:58:07. > :58:09.of cracked black pepper Even put quite a healthy
:58:10. > :58:12.half teaspoon. Stick the lid on and pulse it
:58:13. > :58:25.until it looks like breadcrumbs. Now comes the hot water part,
:58:26. > :58:28.take a small pan and add four tablespoons of water
:58:29. > :58:33.and begin heating. Add a teaspoon of sea salt
:58:34. > :58:37.and a 50g block of lard It's like a pound of pork sausages
:58:38. > :58:43.trying to do macrame, Once the lard has melted,
:58:44. > :59:02.add the liquid to the pastry mix, And then pulse it until you end up
:59:03. > :59:07.with a nice doughy mixture. This is always the fun part
:59:08. > :59:09.with hot water pastry. Because there's boiling fat,
:59:10. > :59:16.but really, you need to get your hands in it
:59:17. > :59:19.and form a... Obviously, make sure it's not so hot
:59:20. > :59:27.you really burn your fingers. The thing is, once it's gone cold,
:59:28. > :59:30.it's like trying to craft leather... So, just be bold, go for it and form
:59:31. > :59:41.it in a rough block shape. Then place it on one piece
:59:42. > :59:43.of silicon baking parchment Use flour so it doesn't stick
:59:44. > :59:56.and roll it out nice and thin. Also sprinkle a bit
:59:57. > :59:58.of flour onto the eggs. We don't want them to
:59:59. > :00:01.sink into the pork mix We want them to sit
:00:02. > :00:07.nicely in the middle. Spread half the meat down the centre
:00:08. > :00:13.of the rolled-out pastry and pop the eggs neatly on top
:00:14. > :00:18.in a nice straight line. And cover them with the rest
:00:19. > :00:24.of the sausage mix. It's just like wrapping them up
:00:25. > :00:28.in a snug pork duvet. Then liberally apply a whisked egg
:00:29. > :00:34.to the edges of the pastry. And roll it up like
:00:35. > :00:37.a big sausage roll. If you've got a crack, don't worry,
:00:38. > :00:41.because what we do is there's a two You put it in for 20 minutes,
:00:42. > :00:45.then after that take it out. Look for cracks, seal it
:00:46. > :00:47.with egg and then put it We take some scissors
:00:48. > :00:54.and trim the top off. Now crimp the top edge,
:00:55. > :00:56.rather like that other working class delicacy,
:00:57. > :01:02.the Cornish pasty. And then brush it all over with egg
:01:03. > :01:06.which will give it a nice shiny That is tidy crafted
:01:07. > :01:13.hot water crust. Place it into a pre-heated
:01:14. > :01:22.oven at 180 degrees Then get it out and give it
:01:23. > :01:31.another coat of egg wash. This will not only help
:01:32. > :01:33.achieve a lovely crust, it will also seal any cracks that
:01:34. > :01:36.may have appeared. Then pop it back in the oven
:01:37. > :01:39.for another 15 minutes or until it's When it's ready you'll have
:01:40. > :01:49.to summon all your willpower That's what you call
:01:50. > :01:52.a ploughman's lunch. It's not luminous pink,
:01:53. > :02:11.because it's real meat, - The heaven and hell
:02:12. > :02:35.vote is now closed. We'll reveal what you've chosen
:02:36. > :02:49.at the end of the show. But first it is Chris from London.
:02:50. > :02:53.What is your question, please? I am looking for a dish for pork tender
:02:54. > :03:01.loin. A Saudi Arabia rant colour and flavours.
:03:02. > :03:07.Tender loin. With the fillet, put a knife in one end and countries-cross
:03:08. > :03:13.it. Open it up, used chopped pistachios and pine nuts, and
:03:14. > :03:20.apricots and put it inside. Tie it up, and add a lovely mustard sauce.
:03:21. > :03:27.With stock and cream reduced down. Put the mustard in the sauce at the
:03:28. > :03:30.last-minute. That's the key. Then take it off and stir it over
:03:31. > :03:38.the pork tender loin. Peter? Wonderful. If you want
:03:39. > :03:43.something to drink with it, make it a Chenin Blanc. There are lovely
:03:44. > :03:47.South African ones, that would be beautiful with it.
:03:48. > :03:54.I think so too. Now, what about heaven or hell? I'm
:03:55. > :03:58.a fan, so I'll go with heaven. Unless you voted earlier, your vote
:03:59. > :04:04.doesn't count but you would have gone for heaven. That is always nice
:04:05. > :04:11.to hear! A tweet, Fearne? Laura says that the lettuce in her veg garden
:04:12. > :04:18.has gone berserk, she is bored with salad, what can she do with it? I
:04:19. > :04:24.will take that. I am obsessed with lessus wraps, with either feta, or
:04:25. > :04:30.Thai or eastern flavours added to minced meat or shredded chicken,
:04:31. > :04:34.even leftover roasts. Pile them in with peanuts, with dressing,
:04:35. > :04:37.harissa, chilli sauce, it is such a good way to eat them and they are
:04:38. > :04:45.eaten fast. It sounds divine. Grandma Roux would
:04:46. > :04:54.make soups out of salads. Delicious. Really? Wow! And Alannah says her
:04:55. > :05:01.boyfriend only eats chicken. Can you give me some of your favourite
:05:02. > :05:07.chicken ideas. Just chicken?! Well it is nice doing a spatchcock
:05:08. > :05:16.chicken on to the tray into the oven. But a sauce to go with it is
:05:17. > :05:22.Romescu. Add that to chilli, olive oil and spoon it on to the chicken
:05:23. > :05:26.after it has been roasted. A bit of sauce and roasted chicken,
:05:27. > :05:35.delicious. Back to the phones. And what is your
:05:36. > :05:39.question, Jess I cana? I have belly pork, and I like some spices with
:05:40. > :05:47.it. So, classic French for me, would
:05:48. > :05:52.mean lots of garlic, black peppercorns, thyme, rosemary, bay
:05:53. > :06:03.leaf and instead of a white wine, maybe a Madeira or a marsala and
:06:04. > :06:06.finished off with a dash of cider vinegar.
:06:07. > :06:06.How is that? That is brilliant. Thank you.
:06:07. > :06:09.Time now for one of our foodie reports.
:06:10. > :06:15.Today is World Gin Day ? my kind of day!
:06:16. > :06:20.But I promise I have not been drinking it!
:06:21. > :06:22.So to celebrate Olly Smith ventured off to a rather unusual
:06:23. > :06:34.Created in the 17th century in the back streets of London, gin could
:06:35. > :06:37.not be more British. In 2016, we enjoyed 40 million bottles of the
:06:38. > :06:43.stuff. So it is fair to say that we love the spirit. Since it is World
:06:44. > :06:48.Gin Day, I have come to Surrey to visit a craft gin distillery, to
:06:49. > :06:53.find out what all the rompus is about.
:06:54. > :06:59.Thank you for having me. Why is gin so dear to the Brits? It has a
:07:00. > :07:03.lovely history. We have engaged with the complexity and the flavours that
:07:04. > :07:09.are in gin. And what is special about the gin
:07:10. > :07:16.you are making here? It is a local landmark. A mysterious ancient fed
:07:17. > :07:21.which is spring fed it goes into the gin and it is a beautiful location.
:07:22. > :07:27.It sounds amazing. Can I have a look around? Yes.
:07:28. > :07:33.Hello, Tom. It smells so sweet and per formed here. How does it work.
:07:34. > :07:38.. These are the botanicals that give the gin our flavour.
:07:39. > :07:44.The backbone here is the botanicals that go in the tanks behind us,
:07:45. > :07:50.soaked into the alcohol for 24 hours and that starts the process. The
:07:51. > :07:55.second group of botanicals sits in the basket, it sits above the mass
:07:56. > :08:00.ration. Finally, we have these flavours that make it stand out.
:08:01. > :08:06.These with the ingredients that are inspired by the surroundings so
:08:07. > :08:12.camomile, it has made its way into the recipe, there is lend yen, rose,
:08:13. > :08:17.elderflower and lavender which all grow around here. This is the still.
:08:18. > :08:22.We fill it with the liquid that goes through the process, we add the mass
:08:23. > :08:27.ration, and strain the tea in with the mass ration and put in our
:08:28. > :08:33.basket. Topped up with water and add two pots of local honey.
:08:34. > :08:38.Honey? I'm a bee-keeper, I love bees, why are you putting honey in?
:08:39. > :08:45.It gives it body. Where is it from? We have it locally
:08:46. > :08:49.here. Honey, vineyard, local, it just does
:08:50. > :08:56.not get any better. That's right! I hope you have
:08:57. > :09:04.enjoyed this as much as I do, Michel, cheers! It's a hard life! It
:09:05. > :09:07.is a hard life, isn't it! Peter, World Gin Day. Yes. You have a
:09:08. > :09:16.little recipe for us. Yes! I love that, yes! This is a
:09:17. > :09:21.recipe of my creation but we will call it is Saturday Kitchen Sling.
:09:22. > :09:32.The recipe is on the website. If I can remember, this is two parts gin,
:09:33. > :09:41.two parts Martiny Rosso, two parts count row and one part Campari and
:09:42. > :09:44.cloudy lemonade to taste. And Lawrence is expertly garnishing
:09:45. > :09:52.this with sprigs of mint. Right, we need to taste this.
:09:53. > :09:57.It looks so good. It is one of my favourite things.
:09:58. > :10:03.Happy gin day. Straight in there, Fearne.
:10:04. > :10:07.I can't wait! What do we think? That is gorgeous.
:10:08. > :10:09.Ideal preparation for cooking an omelette.
:10:10. > :10:23.Cocktails down. Sabrina, you are on 24.20.
:10:24. > :10:30.And Lawrence you're in the pan! You both know the rules -
:10:31. > :10:33.You must use 3 eggs but feel free to use anything else
:10:34. > :10:35.from the ingredients in front of you to make them
:10:36. > :10:45.as tasty as possible. Put those eggs down! Make sure it is
:10:46. > :10:48.The clocks stop when your omelette hits the plates.
:10:49. > :10:51.Let's put the clocks on the screen for everyone at home please.
:10:52. > :11:01.Go on, chefs. I like a bit of crunch in my
:11:02. > :11:25.omelette. Wow! Has Lawrence been practicing?!
:11:26. > :11:29.It's the omelette dance! Lawrence! That was, the style, surely points
:11:30. > :11:35.for that?! Right. And a straw to eat it with.
:11:36. > :11:42.You'll need a drink after that. Lawrence... Get a straw.
:11:43. > :11:52.There is butter, uncooked egg white. There is a bit of cooked omelette on
:11:53. > :12:05.the edge here... Oh, my gosh. Is that an al dente omelette.
:12:06. > :12:11.See, no dribble from my omelette. That is omelette au po, ivre.
:12:12. > :12:19.That was a very fast attempt. I know where it's going, chef.
:12:20. > :12:26.It is usually me! Lawrence, can I be frank... Lawrence that was 17
:12:27. > :12:31.seconds, picketly, bang on. You beat your time. Oh, yes.
:12:32. > :12:35.Whether it goes on the board is another matter.
:12:36. > :12:40.It is another matter, you are absolutely right. It is going in
:12:41. > :12:44.here! Oh, what a shame. Blame the gin.
:12:45. > :12:50.Sabrina, you didn't beat your time. You are up there on the board. But
:12:51. > :12:54.in the bin as well. Rules are rules! I think that the moral of the story
:12:55. > :12:55.is don't cook when you've had a glass of gin.
:12:56. > :12:59.So will Fearne get her food heaven, sea bass, a roasted beetroot
:13:00. > :13:01.and grapefruit salad with a gin dressing or food hell,
:13:02. > :13:04.mushroom cannelloni with blue cheese and a chilli tomato sauce?
:13:05. > :13:07.We'll find what you at home voted for after Nigella Lawson makes her
:13:08. > :13:33.It's an ice cream cake that is studded with meringue
:13:34. > :13:36.And it's incredibly high impact, though low effort.
:13:37. > :13:39.And I discovered it in a book written by a highfalutin
:13:40. > :13:42.I may have found the recipe in a venerable volume,
:13:43. > :13:44.but it's now one of the most straightforward and simplest
:13:45. > :13:48.There aren't many puddings you can rustle up early in the morning
:13:49. > :13:52.before a day's work, but this is one of them.
:13:53. > :13:54.There are only four ingredients needed, the first one
:13:55. > :14:07.I want to whisk this so the cream is thick, but still soft,
:14:08. > :14:10.And now I'm ready for ingredient number "due."
:14:11. > :14:22.I can't get any more, but rum, to me, always
:14:23. > :14:24.tastes so authentically Italian in puddings.
:14:25. > :14:26.OK, so that's the whisking part over and done with.
:14:27. > :14:29.My third ingredient is chocolate, it's a good start.
:14:30. > :14:32.I find it easier to cut the chocolate rather than grate it.
:14:33. > :14:34.It makes a big difference if your chocolate is cold,
:14:35. > :14:43.cos otherwise it tends to melt as you chop it.
:14:44. > :15:05.My last ingredient, some meringues, a bit of brute force needed.
:15:06. > :15:10.These just get crushed in, a sugary and heavy snowfall.
:15:11. > :15:15.And the thing about meringues is that they will not freeze,
:15:16. > :15:24.so you create this crisp texture within the ice cream cake.
:15:25. > :15:30.And now it's just a question of folding these in.
:15:31. > :15:42.Like a morning walk on freshly fallen snow.
:15:43. > :15:44.Now, yes, it needs a day in the freezer,
:15:45. > :15:50.The hardest thing for me is the tearing of the cling,
:15:51. > :15:56.but I have learnt, I have been taught, always tear the cling
:15:57. > :16:02.from a standing up position, don't put it flat onto the surface.
:16:03. > :16:10.This makes unmoulding so easy, you just pull it out
:16:11. > :16:38.So, after a day, give or take, in the freezer, this will be
:16:39. > :16:45.And with it, I'm going to melt some chocolate, some cream,
:16:46. > :16:48.another spot of rum, and that's a chocolate sauce done.
:16:49. > :16:50.There's nothing fancy about it, there's nothing difficult,
:16:51. > :16:52.but as Steve Jobs said, "Simplicity is the ultimate
:16:53. > :17:17.'Ciao, bella.' This has to be the easiest, speediest
:17:18. > :17:22.I think they'll find space for a little bit more.
:17:23. > :17:24.I'm about to unveil my meringue gelato cake.
:17:25. > :17:27.The great thing about wrapping it in cling is that you can just
:17:28. > :17:29.pull it out in one go, without any worry.
:17:30. > :17:31.I'm just going to cut it into iced slices.
:17:32. > :17:34.I love the knobbly texture, that's all those crumbled meringues,
:17:35. > :17:44.And although I'm going to put some raspberries on the table,
:17:45. > :17:48.I do want to dot some here and there.
:17:49. > :17:51.Yes, they do look beautiful, but they also provide just the right
:17:52. > :18:12.tang against the sweetness of the ice cream.
:18:13. > :18:14.And now I'm going to Jackson Pollock some chocolate sauce over.
:18:15. > :18:33.Let's hope it has the same effect on them.
:18:34. > :18:37.Right, time to find out whether Fearne is getting her food
:18:38. > :18:46.heaven or food hell: Food heaven could be seabass!
:18:47. > :18:58.All the lovely stuff, and a little bit of gin in there.
:18:59. > :19:11.How do you think they voted? Unfavourably. I'm preparing myself
:19:12. > :19:15.for that. It was really close, couldn't have been closer. It kept
:19:16. > :19:31.changing all the way through. It's like a trial - say it! In the end,
:19:32. > :19:39.51% hell. Hell it is. Excuse me while I neck the rest of this gin.
:19:40. > :19:49.Thanks, guys! Really cool of you. What might you are going to enjoy
:19:50. > :19:56.it, you really are. The texture of the mushroom, maybe this will change
:19:57. > :20:00.it for me. If anything will change your mind, it will be this
:20:01. > :20:06.collection of chefs. I will roughly chop up the mushrooms. When there is
:20:07. > :20:09.a mushroom that is a bit tough and it is that rubbery texture, how do
:20:10. > :20:15.you avoid that? Is it overcooking that makes them like that? A rubbery
:20:16. > :20:20.tough mushroom will always be that, whatever way you cook it,
:20:21. > :20:25.unfortunately. Where do you get the good mushrooms from? This is a
:20:26. > :20:30.cultivated mushroom, a king Oyster mushroom. I'm just slicing it and
:20:31. > :20:43.cutting it into rough cubes like so, nothing too fancy. Just a rough
:20:44. > :20:55.chop. Keep that coriander away! You can use lots of different varieties
:20:56. > :21:06.for this. If you don't have special mushrooms, you can use cultivated.
:21:07. > :21:10.You trust me to do this? I trust you! We are frightening the
:21:11. > :21:17.aubergine in a nonstick pan, dry. We'll just get a little colour on
:21:18. > :21:25.it. Until they go soft and their Cox. I'm a fan of aubergines. That's
:21:26. > :21:37.a start. A good start. Who has pinched the salt? Was it you, Peter?
:21:38. > :21:44.It's usually me. It's at the end. We're on it. Thank you. Pan frying
:21:45. > :21:51.the mushrooms. Is that all right, chef? That's wonderful. Some of
:21:52. > :22:00.that, and then the rest of the shallot goes in. For the sauce,
:22:01. > :22:09.brown sugar, cider vinegar. Do you like chilli? Not too much. I don't
:22:10. > :22:16.like spicy food too much. Let's have a little look at this. Cooking it
:22:17. > :22:24.dry like this. Aubergine always soaks up the oil, and frying it is,
:22:25. > :22:28.I think, well, frying it this way means you don't get all that oil.
:22:29. > :22:33.It's a great way to cook aubergine. So, the mushrooms comic cooking away
:22:34. > :22:41.there -- the mushrooms, cooking away there. Add the cream and bring it
:22:42. > :22:49.all together. A pinch of seasoning in there. There we go. What I don't
:22:50. > :22:57.like about blue cheese is the intensity of the flavour. It's too
:22:58. > :23:02.much for me, too much. So, no mushroom recipes in your book? Nun,
:23:03. > :23:13.there really aren't. I'll stick with it. That's it. I could still change
:23:14. > :23:21.my mind. Will try to convert you. May be one more slice. You can see,
:23:22. > :23:27.the aubergine has cooked. What I need now is a spoon. Thank you,
:23:28. > :23:40.Lawrence. And you need to put the chopped tomatoes in. Yes, chef.
:23:41. > :23:45.Fearn, you have done some amazing things the charity, but how does
:23:46. > :23:58.this rank? It is up there with Kilimanjaro. I am going to roll it
:23:59. > :24:14.up. That is a lovely idea, using the aubergine to roll it. Like so, and
:24:15. > :24:18.then... Cut it. It's very beautiful. If this wasn't you, we could just do
:24:19. > :24:24.a tin of chopped tomatoes, couldn't we? Absolutely. I just wanted to
:24:25. > :24:28.give you work! That cream smells delicious when it is cooked with the
:24:29. > :24:34.mushrooms, so rich and lovely to smell. Not too much cream, just
:24:35. > :24:39.enough to bind it. Some mushroom in there. It is a great vegetarian
:24:40. > :24:43.option as well, which is fabulous. And you don't have to put in the
:24:44. > :24:46.cream. If you are dairy free, you could get away without it, but then
:24:47. > :24:58.you have got the cheese, so that is the issue. With roles, like so. It
:24:59. > :25:02.is like ratatouille. Absolutely. The rest of the mushroom in there. We
:25:03. > :25:07.just need one more slice. I've made a bit of a mess. That is not a mess,
:25:08. > :25:16.let me tell you! My kitchen at home is unbelievable. Have you gone for
:25:17. > :25:28.any particular blue cheese, Michel? You could use any type of blue
:25:29. > :25:29.cheese. Here we have rolled aubergine with the mushroom inside.
:25:30. > :25:48.A little bit of blue cheese, just crumb that on top. You could prepare
:25:49. > :25:54.these well in advance, do it like this, and then bring it up when you
:25:55. > :25:59.need it. Could you use goat's cheese if you are not a fan of blue cheese?
:26:00. > :26:07.You could use any cheese. If you were making a ratatouille, you could
:26:08. > :26:19.use vegetarian cheese with vegetarian read it. It is beautiful
:26:20. > :26:29.cup as well, really delicious. That is cooked, so we are OK. Plate!
:26:30. > :26:35.Someone, chopped coriander. Go easy on that coriander, Lawrence. How can
:26:36. > :26:39.you like that? I don't understand. It brings out the other flavours in
:26:40. > :26:47.the sauce and everything. It is genetic. My dad hates it, like you,
:26:48. > :26:53.and if I want to wind him up, I just have to put coriander in his food.
:26:54. > :26:57.Like me, if you put even the smallest amount, you can detect it.
:26:58. > :27:10.It is bizarre, you can smell it a mile off. Another ten seconds under
:27:11. > :27:29.the grill. Get a spoon. What wine goes with this? Sometimes I think
:27:30. > :27:43.you develop your recipes purposely. This one is tough. A lovely rose a
:27:44. > :28:05.is -- a lovely rose. I've got this lovely Chapel Down
:28:06. > :28:24.English Rose. Fearn, died in if you can. -- dive in if you can. I'm
:28:25. > :28:34.going for a bit of this. You are brave. Well done. The blue cheese is
:28:35. > :28:38.very strong. Wine, wine, wine! I like the mushroom in that. Billion.
:28:39. > :28:40.That's all from us today. Thanks to our fantastic studio
:28:41. > :28:42.guests, Sabrina Ghayour, Lawrence Keogh, Peter Richards
:28:43. > :28:44.and Fearne Cotton. All the recipes from the show
:28:45. > :28:46.are on the website, Matt Tebbutt is back next week
:28:47. > :28:54.at the earlier time of 9am. And don't forget Best Bites
:28:55. > :28:56.tomorrow morning at 9.30am Don't suppose one of you fancies
:28:57. > :29:14.putting the kettle on, do you? It's a new start. Let's not do
:29:15. > :29:18.anything to muck things up. It's not actually me
:29:19. > :29:22.they're worried about.