10/06/2017 Saturday Kitchen

It's time to get your Saturday started with 90 minutes

I'm Michel Roux and this is Saturday Kitchen Live.

Joining me today, top chefs Sabrina Ghayour and Lawrence Keogh

Police. The number of officers on the streets have been increased to

bring confidence to communities who are worried about what is happening

This morning, chef, I'm making spiced cod flatbreads with preserved

lem Suffix on and avocado recommendish, pul biber onions and

harissa lime yoghurt. I can definitely vouch it was

lovely, it not only looked beautiful, it was delicious in

rehearsals. Thank you very much! Lawrence, you

are cooking after that? I am cooking a risotto Nero with saffron chilli

squid. Summer on a plate! Absolutely.

Peter, not easy this week with the flavours? It is never easy, I would

be disappointed if it were, to be honest. But who can fail to be

inspired by the food on the plates. Lovely whites and a bit of rose.

And we've got some fantastic films from some of the BBC's biggest

food stars: Rick Stein, The Incredible Spice Men,

Our special guest today has been on our screens and air waves

presenting since she was just 15 on iconic shows, including Top

of the Pops, Children in Need, and of course her owns shows

She's ranked amongst the world's 250 most

influential tweeters and now

she's a bestselling author ? please welcome Fearne Cotton!

CHEERING AND APPLAUSE Hello, Fearne.

Hello! Are you good? Really good, thank you.

Thank you for having me. It is great to have you on the show.

I understand you are a bit of a chef at home is that right? I don't know

about chef but I love cooking. I'm a mum that cooks for friends and

family and I enjoy it so much. But you can't call me a chef. Not so

much. Well, one day you will have to come

Dover my kitchen. I would love that. An honour! Maybe

scary?! No, absolutely not. And we will have to make you food

heaven or food hell today. So what is it? My food heaven is sea bass

but hell is mushrooms. It is everything about them. The texture,

the flavour. I can't even go there. OK, right.

For your food heaven I am going to make you seabass

with a beetroot and grapefruit salad and gin dressing!

They are all my favourites! How did you know that!

I'll pan sear a fillet of seabass with a little grapefruit.

I'll make a salad of salt bake red and golden beetroot and grapefruit,

with a gin and mustard dressing, sliced courgette and then

But if you get hell, it's mushrooms and many more of your hells

I'll fry mushrooms and shallots, then add cream and stuff into sliced

I'll cover with blue cheese and melt under the grill and then

serve with a chilli, tomato and coriander sauce!

Not coriander! No, thank you! Oh, yes, all of your hates are in there.

Oh, yes, all of your hates are in there.

But you'll have to wait until the end of the show to find

And don't forget you at home will decide Fearne's fate!

The vote is open right now for you to choose today's heaven

or hell dish that we'll cook for Fearne end of the show.

or hell dish that we'll cook for Fearne at the end of the show.

Just head to the Saturday Kitchen website before 11am this morning!

But we still want you to call if you have a food or drink

question today just dial: 0330 123 1410.

Right, on with the cooking; Sabrina, you're up!

Thank you very much. Hi, Sabrina! Hi, Fearne! I have come

up with this lovely dish. You are making the flatbreads.

I'm making the flatbreads! So, you are raiding the spice rack, with

course black pepper and lots of seasoning. I am using lovely

sustainable cod that we have here. It is a beautiful piece of cod.

It is, absolutely. If you prefer chicken or pork or other meat,

halloumi or paneer, even tofu, I don't like to leave out anyone, you

can use those too. So it could be vegetarian.

Yes. It doesn't matter what protein you use. Get the cod diced up in

rough chunks and then we are going to marinate it.

They are beautiful colours. Yeah, you know, food, I don't go out

of my way to make things pretty. I am focussed on the flavour and the

simplicity. If something is too difficult, I will not lie, I will

make it once and then whimp out and I begin to realise that the general

public, most of them, are similar to me. I am a home cook. Not as

wonderful or gifted as you, chef. Behave! Right, I have the

flatbreads. It is brought together quickly, you must not overwork it.

Yeah. You don't eve have been to let it to rest, or rise, it is old

school. Now, I have the fish with this

turmeric root. This is perfect for fish, seafood in general and any

kind of red meat it is lovely. You can get it in all of the

supermarkets in the herb sections. If you don't want a pack, you can

use a teaspoon of turmeric from the spice cupboard.

It is a superfood? Yes, I don't like to whack on about the properties but

Indian culture will tell us how wonderful it is. Antiseptic,

antiinflammatory and just delicious and the colour it lends.

Most importantly, it tastes good and looks good.

Absolutely. There is a little bit of Greek

yoghurt and a garlic clove. If you are feeling lazy, you can use the

garlic granules in there. It is about piling on the flavour and the

spices you like. I like things spicy, so I would pack in a teaspoon

of chilli flakes as well. I have a zest of lime. The turmeric

has an amazing colour it sustains you while you are cooking -- stains

you while you are cooking! It does. I had stained my greater and all

over my fingers but I used a kitchen spray and it came off. For the skin,

though, cold water, so as not to enlarge the pores to absorb more of

the colour! So, a zest of lime or any kind of citrus fruit, other than

grapefruit. That is too bitter. So a little bit of salt and pepper

into that. Just give it a little swiss and marinate it.

So you marinate it overnight? No. I have put acid in here from the lime

juice, you can marinade it for an hour but it is quick. Don't worry

about it. It is quick to cook, so you don't have to take time to

permeate it. It is only fish. It is light. If you were using a red meat

or the pork loin, then maybe a little more marinading time will

benefit. That is that. We are going to start to make the avocado relish.

If you can kindly make the pickled red onion, chef. Thank you.

I'm on it. Thank you. It just seems wrong

telling Michel Roux Junior! The envy of all of his brigade.

I do like a bossy woman! Oh, he likes a bossy woman! You've made my

day! If you would like to ask a question,

give us a call. Now, the avocado, just scoop it out.

It can be roughly done. Nice and easy.

And now the fish in. A dry pan? Yeah, a dry pan. You don't need the

oil. You want a caramelised surface. If you have had the pan on for a

long time, you can put in a little oil. But don't worry about that.

Layering the flavours is important. We have the creamy avocado, the

reason it does its job and works well is because you have the

preserved lemons. It is difficult to pair a wine with

it. With wine, I love the lemons, the flavour is great but with wine

it is difficult to match. Can you use anything else? You can do. You

can take the flesh of the inside of a lemon and do it but the one thing

about the avocado against the preserved lemon is that it balances

it with the fatty flavour of the avocado. It is good fat and so it

stands up and makes it much less aggressive, should I say, as it is

quite creamy. So preserved lemons in here. Sabrina? Fearne, I have a job

for you. The quickest way to pickle things is

to shove it in a jar and shake it like a cocktail shake. It comes

together faster than leaving it to rest.

Just make sure that the lid doesn't come off. Have it securely on.

And we have some of these little tart sour berries, we use them a lot

in Persian cuisine, don't be shy! Sabrina, what else have you been up

to? God, everything. Pop-ups, cookery classes, lots of travel and

preparing for the launch of my next book, really. Book three.

The next book, what is it called? It is called, Feasts, it is out on sent

the 7th. Honestly. Baffled, I've come a long way! The recipes are

similar to this? This recipe is especially for Fearne. But it is

about simple straightforward cooking but with lots of flavour. I like

food with a bang. And if you can see, Fearne, I have

switched the coriander for a bit of dill. Thank you. You just love it or

hate it. It's a genetic disposition.

Do you like Thai food? Not really. What do you like? Gin, and it is

World Gin Day! Right, we need to start plating up.

That looks lovely. Now, the flatbreads, add a little

butter? Yes, you can, I always think that butter makes everything better!

Absolutely. But you don't have to is the truth.

If you didn't want it. It is traditional in Asian cultures to add

butter or ghee. They are so quick to make the flatbreads.

I'm going to do this at home. It is like making chapattis.

I have shop-bought harissa. Nobody makes their own.

Really? It is sold in massive vats in markets and they buy a scoop

eeach week, and then for as much as you need in the house and then more

the following week when you are at the market. So, at the moment it is

neck and neck with the voting. That sounds like hell! Oh, no! OK,

so we have the relish, the fish with the yoghurt with a nice bit of

spice. Is that ready? It is ready, chef!

There, look. There we go. The colours are... Maizing! This

looks glorious. That colour is beautiful and vibrant.

It is. And I can tell you that the taste is out of this world.

Piled up high. There we go. The next up is the avocado.

Some of the lovely avocado. The great thing about this, is that

there is no perfectionist issues. And you can make the flatbreads

bigger. Are you saying they are too small?

No! Perfect, chef! Perfect! The lovely onion on the top.

And there is the lovely rice wine vinegar dressing and the harissa

yoghurt. And the Nigella seeds? Yes, that is

a classic in bread in the Middle East and in North Africa. I add it

for flavour. They are delicious. Sabrina, what do we have? We have

spiced cod flatbreads with preserved lem Suffix on and avocado

recommendish, pul biber onions and harissa lime yoghurt.

It looks sensational! Here we go... Thank you. Right, I think you are

going to love this. Dreamy... Is the idea that you can just pick it up?

Yes, it is really simple. I'll be honest, when I was making this, I

was thinking, what can I add to give it more flavour? I love raiding my

spice cupboard. It is the gift that keeps on giving. The joy of great

food is not just that it is delicious, it also gives us

something to talk about. I have got a wine, like your dish, which is a

real talking point - Colinas del itata, from Chile. The reason I

chose it was, it is lovely and aromatic, and you need some perfume

for this dish. Also because it is quite fleshy, which softens the

spice, and it has a lovely acidity, which is key, because the preserved

lemons come through in a dish and you need to match that with this. Do

you like it? Really nice. It is fun and laid-back, just like the feel of

this. Body of thing, guys? Everything is just dreamy. I'm never

leaving. -- what do you think, guys? With a mouthful! We're doing risotto

Nero with saffron chilli squid. And if you want to ask a question, just

call us. Please call by 11am. You can tweet us a question using the

hashtag Saturday Kitchen. And you can use the website to vote for

heaven or hell. Do that please. Time to join Rick Stein on his trip to

Bangladesh, searching for the best biryani.

Much of life here is lived on the street.

It seems that in the brief gaps between working,

the people of Bangladesh rush to grab a bite to eat,

perhaps a chapatti or samosa from a bloke with a small stove,

before once again joining in with the hard graft.

For all its tragedies, though, nature has made

Bangladesh a fertile place, as this market right

The whole place feels like a film set, but it's real.

All this activity reminds me of old Venice and the

These men are chipping rust off battered old ships

Hard not to feel a bit health and safety here.

I imagine if any fell into this black, stinky water,

they'd be poisoned long before they drowned!

Dhaka, the capital city, is surging into the sky

But there is still the old part of town which is teaming

with hawkers and many thousands of brightly-coloured

rickshaws that seem to dash about in all directions at once.

I've come here to find what must be one of the best biryani makers

to be found anywhere, and certainly the biggest

Cooking on this scale isn't something you come across often

and what's so impressive is everyone seems to know exactly

At first glance, it looks a fearful place to suddenly find

yourself having to work, but there isn't any

I need hardly say that this is very exciting for me.

You may not like the look of it, you may want your biryani made

in a nice, hygienic Bratt pan back in the UK, but, for me,

I just know that when I get to taste this biryani, it...

Thanks, I'm just talking to the television just for a minute.

When I get back to the UK, I'll remember this as being the best

There is so much sophistication going on here.

It may not look like it to you, but the stages that it's made,

the way that the meat is first boiled and then generally gently

marinated in all these spices, some of which I still don't know

what they are, but there's about 20 spices in it.

Then the meat is very slowly cooked with potatoes and onions and garlic

You've got little piles of charcoal anywhere that you want to put them.

If they fancy cooking the biryanis over there next week, no problem!

And the big gas burners are for the fast cooking.

But the gentle simmering's done here with the charcoal

with a covering of pastry, of bread, I guess,

So I just know this is going to be, as I said, the best biryani I've

Yes, many kinds of parsley, we mix up here.

My mum always used to put these in curries when I was little.

I didn't realise that was actually a bona fide element in a biryani.

That smells like pepper, black pepper?

Oh, I see, so you've got cinnamon, what else?

That's all mixed and that goes in with the marinade as well.

That's a lot of money in there, so this is very much

Everything - cinnamon, cardamom, clove, everything mixed up in here.

That's like a masala, a garam masala, that sort of thing.

And what have you got in there already, then?

So only the best spices in this, then.

This is a katchi biryani and it's made with mutton and potatoes.

You could use chicken, but this is mutton.

The slowly-cooked meat, along with the spuds,

is covered by a deep layer of cooked rice.

It'll be basmati rice that has been cooked with pandanus leaves to give

Then splashed over the rice is a mix of milk and ghee,

or clarified butter, to add an unctuousness.

And lastly, a generous splash of saffron water

After all, it was supposed to have been brought

here originally by the Persians, so saffron would be a must.

When it's served, it's all mixed up and it usually has some salad

And the thing about it is there's no spice in it, it's

It's got lovely flavours of rosewater and saffron

and the mutton I think is absolutely the best meat for a biryani.

That is tasting so well and do you know?

In truth, this is the biryani by which all others

Thanks, Rick, and there's more of his foodie adventures next week.

Time to continue our 'grow your own' series!

In a few weeks we're live from the RHS Hampton Court flower

show from our very own edible garden, and I am sure your gardens

are thriving with the recent cocktail of sunshine and rain!

And if you want to plant something this weekend get your beetroot

This week, if you are a gardener you should be able to start

Now, I'm going to make a very seasonal heritage carrot dish

I honestly haven't been drinking, it's only copy. It's gin! Slurring!

Right, previous life, media, we have highlighted that. Now, cooking,

kitchen. Yes, I guess, becoming a mum has been the catalyst to get

stuck into that new hobby, but since my late 20s, I started to slow down

my pace of life slightly, and I think that's when you want to become

more of a homebody, cup and have people eating at your house, and I

started to enjoy that more was when you have kids, there is that

practical necessity element of it, too. A lot of mouths to feed, hungry

mouths! And you eat only fish? Yeah, I haven't eaten meat since I was

nine or ten. My mum is a pesky Terry in as well, but I do love fish. --

pescatarian. This is a vegetarian dish. I love carrots. I should start

growing my own vegetables. You are inspiring me. What might grow your

own carrots! They are sensational. And these are the heritage

varieties, so different colours, exciting, different. Pretty. And

they are full of flavour and vitamins because they have just come

out of the ground. I am going to use the tops. No waste at all. They

taste of carrot, the tops, surprisingly! I don't think I've

ever eaten carrot tops. You can put its in your salad or you can make a

soup from them. Is that the same with all root vegetables? Yes,

especially the tender ones. So, new book coming out? My latest cookbook

is just out last week, and that was exciting, releasing that into the

wild and seeing the response of people cooking dishes from it on

social media has been a real buzz. And then I have a book coming out in

September called Yoga Babies, a picture book, and that is really

cool. It is a huge part of my life, trying to get the kids calmed down

after a crazy day and get them into sleep mode. It was a lovely project

to work on, and I am looking forward to people seeing that. And a recipe

book, what kind of recipes? Simple, lovely stuff. I am a mum who likes

to cook, so it is not particularly complicated. I don't have any rules

apart from not eating meat. It is just about cooking from scratch

instead of buying processed rubbish and ready meals, just encouraging

people to give it a go and not make it look too complicated or scary

Bostock I certainly try to keep quite simple. I don't eat refined

sugar, so using natural sugars in baking. I'm getting fruit and veg in

there as well, because my kids can be fussy. Get the vegetables in

there anyway you can. A little bit of that. Do you cook with your

children? A lot of baking. We do that probably every other day,

because it's a hobby that we all enjoyed living together and they get

messy eating out of the bowl. It is one of our favourite family hobbies.

They are starting to get into cooking a little more. My husband

and son made some meatballs last night together, and he enjoyed

eating them a lot more because he had been part of the whole process.

I hope that by osmosis that is going in and they will get that up to

cook. My husband's a really good cup, actually, so it is lovely that

we can have that as a family activity. -- my husband is a really

good cook. What is that? It is a garlic skate. You know the bulb? At

this time of the year, that is what it does. Which parts are we eating?

All of it? I'll show you. Taste that. It tastes of garlic. I'm going

to cook it with butter and water. That is fantastic. If you can't find

garlic scapes, can you use spring onions? Yes. That would be perfect.

It is very important not overcook this.

Keeping the nutrition and the colour. That is all good for you.

These are regular large carrots, cooked in boiling water with a pinch

of salt. I'll blitz them and puree them with the cooking water and

rapeseed oil. It's amazing what you can do with

carrots. You think, what to do, maybe a salad or a coleslaw but

there are so many beautiful things to do with them, especially with the

purple ones. Now, you have done a bit are

charity? Yes. Some amazing things! Well, I see it

as a privilege. I help with the bigger end of the scale with

Children in Need, and climbing Kilimanjaro, and doing ridiculous

cycling across the country and stuff like that. But I do a lot of work

with other charities, like Co p, perfield, which is a breast cancer

charity, we have a music festival each year it gains a lot of insight

to the charity and a lot of money too. It is a big part of my work

throughout the year and what I love to do.

And physical challenges? You like those? I guess before I had the kids

I had more time to do the training and gear up to those sort of things.

Since I've had the kids I have not done as much. Kilimanjaro, we did a

relief cycle from John owe greets to Land's End, which was hideous. I am

not a natural natural cyclist. And we did an Inca trail, for breast

cancer Care. So lots of adrenaline filled, high octane activity. I

really love that Have you ever come across these,

fresh almonds? I have seen them on holiday in Ibiza. They are gorgeous.

They are beautiful, the fresh almonds.

Lovely. Chef, we are intrigued by your

almond mallet. Is it a bespoke item?! It's from the shed! Fearne

try to nick it. I don't know if I want to mess with

Michel Roux Junior! Is it out of your tool box? Yes, my magic tool

box. So, a quick recap, we have the puree of carrot and now let me be a

Little Chefe. Yeah, I like that, that flourish. Is

there a word for that, Michel? Chefe! Or shaky hand over plate.

Gentlemen Jackson Pollock. I like that. Beautiful.

So, the carrot puree, and then the garlic scapes, cooked down with

butter, so they are nice and soft. Oh, that smell is really good.

Then a couple of the carrots. Now he's showing me up! These are a

little hot. Oh, look at that. The Stonehenge of

carrots. The Glastonbury of carrots. There we

go! And a few more on there. The colours are lovely.

Can you imagine the pressure?! When you have a few of these on order...

You can imagine. It is a little tricky.

It is like a piece of artwork, how gorgeous.

And right now the almonds. Three little almonds and a little bit of a

dressing. How pretty. The Persians eat the

almonds without removing the outer green. But they are smaller, the nut

is still gelatinous. We can do it with walnuts as well.

I love the sound of that. A little dressing. Oil and lemons

juice which is lovely to liven the dish up. Peter, what would you serve

with this? Many things. It is beautiful. The dish is so virtuous

that we need a wine that is naughty. Carrots can be sweet, so something

generous. A cheap value option is a Languedoc, or pushing the boat out,

a South African Grenache Blancc. Oh, like you say, so virtuous. Maybe

a pina colada! I don't know! So what will I be making for Fearne

at the end of the show? I'll pan sear a fillet of seabass

with a little grapefruit. I'll make a salad of salt bake red

and golden beetroot and grapefruit, with a gin and mustard dressing,

sliced courgette and then I'll fry mushrooms and shallots,

then add cream and stuff into sliced I'll cover with blue cheese and melt

under the grill and then serve with a chilli,

tomato and coriander sauce! And don't forget Fearne's fate

is down to you at home! You've still got around 25 minutes

left to vote for either heaven or hell and it is all to play for,

just go to the Saturday We'll find out at the end of

the show which dish you voted for. I mean, the hell one, you have made

it look amazing so it could sway me but go for the sea bass!

could sway me but go for the sea bass!

Now it's time to catch up with The Incredible Spice Men,

they're in Suffolk spicing up the ultimate beef burger with a chip

One of the great things about driving around in Suffolk

is you've got these lovely lush emerald fields and then speckled

It looks like a red setter but they're not, they're cows.

These ruby-coloured beauties are rare Suffolk Red Poll.

Thanks to the increase in small organic farming

in Suffolk their numbers are on the rise becaus they thrive

on a simple grass diet and produce both creamy,

rich milk and full flavoured, tender beef.

Are you sure you can just walk in like this?

They're taking off, they're taking off.

'We're meeting Denise Jones, who tends a small herd of these

Suffolk 'beauties at Lavenham Brook farm.' This is Cyrus.

So this is the cream of the crop of these beautiful cows?

So it's fresh grass, then silage, and that gives the lovely

You've had the meat, chef, and what did you think?

It's great quality meat, but then, look around you,

you've go great pastures, great feed, great

'The cow is a revered animal to all Sikhs and Hindus.

'So, I don't eat beef but when I cook it for customers,

'it's important that it's the best quality, and has had a happy life.'

Grass-fed British breeds like Red Poll are the best beef

for me and the meat is perfect for spicing up.

We are going to make a spiced version of a classic burger,

a zingy burger with a few spices, some fresh garlic, some fresh ginger

All the best things in the world and our favourite four powders.

'Ground coriander brings zest, cumin earthiness,

'chilli powder heat, and turmeric a vibrant

colour.' With these four, the world is at your feet.

Creativity is at your discretion, sir.

That is probably some of the finest beef you can buy in Britain.

If you can saute off those onions for me.

'We're sauteing off a trinity of flavours.

'Chopped onion, two cloves of garlic, 'and two centimetres

'This'll add a little spicing magic to the mince.' Now,

we're going to quickly chop you some chilli.

Or bigger, depends if you want just a little bit of warming and flavour.

If you feel in the mood, make it hot.

# 'As a rule of thumb, the smaller the chilli, the hotter it is.

'For the burger, we're adding a couple of small,

finely chopped 'bird's-eye chillies.' We're going to cook it

just all the way through, just to the point that it's got

a little bit of texture but all the juices and everything

'Leave it to cool for five minutes and then add it to 800g of minced

'And now for the four ground spices that work together to bring out

'the flavour of the beef.' There, sir...coriander.

'First, three teaspoons of ground coriander.

'This is a mild, lemony spice made from the seeds of the fresh herb.'

'One of the most ancient of all spices, 'it has a strong

flavour that gives a depth to your cooking.' Then,

'Half a teaspoon of turmeric is added for colour 'and to give

a depth of flavour, and two teaspoons of mild chilli powder.

'Normally, the brighter the colour, the milder the chilli is.'

got the four main ground spices, and this is where you start

So, now we're looking at five-ounce burgers for Cyrus to try.

'Shape the mince into patties and fry them 'on a hot griddle

or frying pan until they're done as you like.' The sizzle sound,

'Whilst the burgers are cooking, I'm going 'to whip up a gourmet

chip butty for myself.' Ooh, lovely.

'I've baked some simple potato wedges and now

for a bit of alchemy.' So, what we're going to do is make

a lovely, spicy, zingy magic dusting for the potatoes.

'Two teaspoons of mild chilli powder, 'two teaspoons of cumin

powder, 'and a teaspoon of white pepper.' And the next thing

You can get it in most supermarkets now.

But if you can't get mango powder to add that zesty tanginess,

a little bit of lemon juice, lime juice, at the end.

So we're going to sprinkle it on our potato wedges, lovely.

The best chip butty in Britain right now.

This has to be, has got to be, the best burger you can create

There's more spice from Cyrus and Tony next week.

Still to come on today's show: Nigella Lawson makes a simple

She freezes cream, chocolate and meringue, slices it up

and and serves with fresh raspberries.

And it's almost omelette challenge time!

Can Sabrina or Lawrence EGG-sell at the hobs and HEN-devour to get

I don't want, any YOLK-ing around and we need EGG-treme concentration.

And will Fearne get her food heaven, seabass, served on a roasted

beetroot and grapefruit salad with a gin dressing or food hell,

mushroom cannelloni with blue cheese and a chilli tomato sauce?

There's still a chance for you to vote on the website and we'll find

Behave! I can see you have a cheeky look in your eye. Right, what are we

putting on here? We have the leeks, shallots, the Arborio rice, the

squid ink here, I have some fish stock and then we are going to do

the squid and marinade it in the saffron. So I'll get on with that.

Get on with it, chef! I'll get on with it. First, the squid ink in the

stock. I'm shopping up the shallots and a

white leek? Yes, to create the base for the risotto base stock.

I will stir the squid ink into the stock. That will go a nice dark

itch, rich colour. Fearne are you a fan of squid?

Sorry, Lawrence! It is the texture again.

You are sitting next to the right person too. And what about your

children? My son is obsessed with squid. He loves the anatomy of

squid, how they move. We have to go to the fishmongers but he loves

eating them too, weirdly. He loves, crispy squid more than any other

food! Great taste! We are going to put the knife on the

inside. This is quite dangerous. Very sharp knife. And then open it

out. That is the inside of the squid, which is very slippery and

shiny. We'll just turn the heat down. If you want to get the close

up here, you want to get nice, fine lines on the squid, crisscross, so

it cooks really fast. We will go across one way like so. I am not

that good. Amazing! That is so beautiful to watch. Michel showed me

this this morning! When you have crisscrossed it like that, you cut

it into triangles. Do you want to have a go? No! Why do you do that?

Some people don't like squid because they say it is too tough, like

elastic bands, and that is when it is overcooked. This is a very Asian

way of doing squid, but it curls in the pan very quickly and cooks

really fast, and it is beautiful and tender. It is not just make look

pretty? No, it makes it nice and tender to eat. What is going on in

chef world, Lawrence? I am based in Liverpool Street in the restaurant.

It's doing very well. New restaurant? Relatively new. There

four restaurants under one roof, with a wine shop and a fish market

restaurant, and a bit more fine dining in the new Street Grill.

Liverpool Street is a busy area. Four different restaurants with

different menus and food? Straightforward food, simple stuff.

This kind of recipe as well? Yes, nice fish dishes, nothing out of the

ordinary. I like to give people what they want to eat, not put food on

the plate which people don't recognise. The risotto you keep on

with the ladle? Yes, it has that lovely, rich, caviar look in the

pan. And then cook it for about 15, 20 minutes, give it that al dente

crunch. I like Parmesan in my risotto. Some people say, oh, God,

in our fishing risotto, but it brings out -- in a fish risotto

about it brings out the flavours. Then the dried saffron goes in. Give

it a good mix. The saffron will soak into the squid, give it a lovely

flavour, and also the colour, so it will go quite bright. I will quickly

watch my hands. So you don't marinate that? With some sauces, you

would marinate it in white wine and water will stop you can see, this is

quite vibrant. The risotto was coming together, let's have a quick

taste. Not one of the best dishes to eat on a first date! Unless you are

both doing it. Yes, it's like garlic. Squid ink is not textural,

so do you eat is? Yes. It is purely the texture, which I need to get

over, because I'm 35. I'll hold your hand. Thank you! A little sliced

chilli, superfine sliced garlic. Beautiful. I'll put some olive oil

in the pan. If you were doing this for a dinner party, you can start

your risotto, get it al dente, just with a bike, leave it on the site,

have drinks when everyone turns up, and then finish it when everyone

turns up. This is ready to serve. Some butter in the dish, which makes

it lovely and rich. A touch more cheese. Is there one secret to doing

a killer risotto? Don't overcook it! If you would like to try any of our

recipes, visit our website: There is still time to vote for

whether Fearne faces food heaven or hell at the end of the show. This is

where it can all go wrong. There are about nine minutes for you to vote,

so get in there. We have to be very quick now. I'll get out of the way.

It starts turning around and moving around in the pan by itself. It.

Moving around and closing in, which is what whereafter. Looks beautiful.

Do you want me to put the rice in? Yes. Give the pan a quick shake.

Some crunchy sort and crunchy pepper. In goes the sliced garlic.

It really is a matter of seconds. Give that a toss. The rice you could

prepare a little in advance, but the squid is really last second. I want

to add some lemon juice as well. The aroma now, it's got that lovely

bistro, Seaside aroma, hasn't it? As soon as the saffron, the garlic and

chilli go together, you get that wonderful aroma. It's filling the

studio, isn't it? Toss that together. A little bit of

lemon juice. Look at those colours as well. You can do squid on the

barbecue? Yes, you can have a plate of rocket salad and olives, and

through the squid on the last. Amazing. If you take some olive oil

and lemon dues from the pan, it creates a kind of sauce as well. The

colours are amazing. We want this beautiful garlic and chilli juice. A

bit of apple blossom. Coriander and basil, and basil cress. On top, some

nice basil to give it richness. Coriander to give it a hit. We have

got some apple blossoms for you. Very pretty apple blossoms. What

have we got here, chef? That's our risotto Nero with saffron chilli

squid. That is smashing. Wow! It's gorgeous. The colours are just

outrageous. I hope my son's watching, because he'll be

fascinated. My husband has four kids on his own at home, so my guess is,

drinking wine -- while I am drinking wine on the telly! We didn't have

the apple blossom, could I just try? The squid is lovely and tender. It

just goes through it. Wine service, something colourful, beautiful,

tangy? Obviously, this dish is stunning, and the key is not to

fight fire with fire, so I have Surani Pietrariccia Fiano, 2016,

from the south of Italy. Italian wines are great go- to wines. We

just need something with a bit of sparkle and shine. This is great

value, only ?8 99 from Majestic. You need a well rounded wine, which is

what this one is, but you also need bags of freshness to go with the

squid. That is a lunchtime drinking wine. I am going to a hen do after

this as well! That's a good start! It's neck and neck on the voting,

guys, so you only have a few more minutes to get in there, and your

vote will make a difference. It's now time for a tasty recipe

from Si and Dave, The Hairy Bikers! Perfect for picnics,

they're rustling up And now in honour of our ancestors,

we are going to do what generation But not any pork pie,

we're going to make our own special version of that classic,

the gala pie. Deliciously peppery pork

with a rich seam of quail egg in its core and all wrapped up

in a hearty crust. We're using only the finest

ingredients starting with the eggs. We want a little bit more

delicate gala pie, you know. I'm going to start

with the filling first. I am going to poach 12 quails eggs

in their shells for precisely That is my total

task at this moment. My total task is to put 200g

of pork mince, the interior of four pork sausages,

into a bowl, like that. We're just going to do

a chain of quails eggs, To the sausage meat,

I'm adding two rashers of chopped, And to achieve the lovely

traditional flavour, mix in half a teaspoon of mace,

half a teaspoon of ground ginger, a pinch of salt

and plenty of black pepper. Then get your hands

in and squidge it all together. After two-and-a-half minutes,

it's time to drain the eggs. Rinse them under cold water

until they're completely cool. Did you know, in Britain,

we eat 150 million quid's worth Start

the pastry by putting 225g of plain Mate, I'm just going to get

on and peel these eggs. I'm going to put half a teaspoon

of cracked black pepper Even put quite a healthy

half teaspoon. Stick the lid on and pulse it

until it looks like breadcrumbs. Now comes the hot water part,

take a small pan and add four tablespoons of water

and begin heating. Add a teaspoon of sea salt

and a 50g block of lard It's like a pound of pork sausages

trying to do macrame, Once the lard has melted,

add the liquid to the pastry mix, And then pulse it until you end up

with a nice doughy mixture. This is always the fun part

with hot water pastry. Because there's boiling fat,

but really, you need to get your hands in it

and form a... Obviously, make sure it's not so hot

you really burn your fingers. The thing is, once it's gone cold,

it's like trying to craft leather... So, just be bold, go for it and form

it in a rough block shape. Then place it on one piece

of silicon baking parchment Use flour so it doesn't stick

and roll it out nice and thin. Also sprinkle a bit

of flour onto the eggs. We don't want them to

sink into the pork mix We want them to sit

nicely in the middle. Spread half the meat down the centre

of the rolled-out pastry and pop the eggs neatly on top

in a nice straight line. And cover them with the rest

of the sausage mix. It's just like wrapping them up

in a snug pork duvet. Then liberally apply a whisked egg

to the edges of the pastry. And roll it up like

a big sausage roll. If you've got a crack, don't worry,

because what we do is there's a two You put it in for 20 minutes,

then after that take it out. Look for cracks, seal it

with egg and then put it We take some scissors

and trim the top off. Now crimp the top edge,

rather like that other working class delicacy,

the Cornish pasty. And then brush it all over with egg

which will give it a nice shiny That is tidy crafted

hot water crust. Place it into a pre-heated

oven at 180 degrees Then get it out and give it

another coat of egg wash. This will not only help

achieve a lovely crust, it will also seal any cracks that

may have appeared. Then pop it back in the oven

for another 15 minutes or until it's When it's ready you'll have

to summon all your willpower That's what you call

a ploughman's lunch. It's not luminous pink,

because it's real meat, - The heaven and hell

vote is now closed. We'll reveal what you've chosen

at the end of the show. But first it is Chris from London.

What is your question, please? I am looking for a dish for pork tender

loin. A Saudi Arabia rant colour and flavours.

Tender loin. With the fillet, put a knife in one end and countries-cross

it. Open it up, used chopped pistachios and pine nuts, and

apricots and put it inside. Tie it up, and add a lovely mustard sauce.

With stock and cream reduced down. Put the mustard in the sauce at the

last-minute. That's the key. Then take it off and stir it over

the pork tender loin. Peter? Wonderful. If you want

something to drink with it, make it a Chenin Blanc. There are lovely

South African ones, that would be beautiful with it.

I think so too. Now, what about heaven or hell? I'm

a fan, so I'll go with heaven. Unless you voted earlier, your vote

doesn't count but you would have gone for heaven. That is always nice

to hear! A tweet, Fearne? Laura says that the lettuce in her veg garden

has gone berserk, she is bored with salad, what can she do with it? I

will take that. I am obsessed with lessus wraps, with either feta, or

Thai or eastern flavours added to minced meat or shredded chicken,

even leftover roasts. Pile them in with peanuts, with dressing,

harissa, chilli sauce, it is such a good way to eat them and they are

eaten fast. It sounds divine. Grandma Roux would

make soups out of salads. Delicious. Really? Wow! And Alannah says her

boyfriend only eats chicken. Can you give me some of your favourite

chicken ideas. Just chicken?! Well it is nice doing a spatchcock

chicken on to the tray into the oven. But a sauce to go with it is

Romescu. Add that to chilli, olive oil and spoon it on to the chicken

after it has been roasted. A bit of sauce and roasted chicken,

delicious. Back to the phones. And what is your

question, Jess I cana? I have belly pork, and I like some spices with

it. So, classic French for me, would

mean lots of garlic, black peppercorns, thyme, rosemary, bay

leaf and instead of a white wine, maybe a Madeira or a marsala and

finished off with a dash of cider vinegar.

How is that? That is brilliant. Thank you.

Time now for one of our foodie reports.

Today is World Gin Day ? my kind of day!

But I promise I have not been drinking it!

So to celebrate Olly Smith ventured off to a rather unusual

Created in the 17th century in the back streets of London, gin could

not be more British. In 2016, we enjoyed 40 million bottles of the

stuff. So it is fair to say that we love the spirit. Since it is World

Gin Day, I have come to Surrey to visit a craft gin distillery, to

find out what all the rompus is about.

Thank you for having me. Why is gin so dear to the Brits? It has a

lovely history. We have engaged with the complexity and the flavours that

are in gin. And what is special about the gin

you are making here? It is a local landmark. A mysterious ancient fed

which is spring fed it goes into the gin and it is a beautiful location.

It sounds amazing. Can I have a look around? Yes.

Hello, Tom. It smells so sweet and per formed here. How does it work.

. These are the botanicals that give the gin our flavour.

The backbone here is the botanicals that go in the tanks behind us,

soaked into the alcohol for 24 hours and that starts the process. The

second group of botanicals sits in the basket, it sits above the mass

ration. Finally, we have these flavours that make it stand out.

These with the ingredients that are inspired by the surroundings so

camomile, it has made its way into the recipe, there is lend yen, rose,

elderflower and lavender which all grow around here. This is the still.

We fill it with the liquid that goes through the process, we add the mass

ration, and strain the tea in with the mass ration and put in our

basket. Topped up with water and add two pots of local honey.

Honey? I'm a bee-keeper, I love bees, why are you putting honey in?

It gives it body. Where is it from? We have it locally

here. Honey, vineyard, local, it just does

not get any better. That's right! I hope you have

enjoyed this as much as I do, Michel, cheers! It's a hard life! It

is a hard life, isn't it! Peter, World Gin Day. Yes. You have a

little recipe for us. Yes! I love that, yes! This is a

recipe of my creation but we will call it is Saturday Kitchen Sling.

The recipe is on the website. If I can remember, this is two parts gin,

two parts Martiny Rosso, two parts count row and one part Campari and

cloudy lemonade to taste. And Lawrence is expertly garnishing

this with sprigs of mint. Right, we need to taste this.

It looks so good. It is one of my favourite things.

Happy gin day. Straight in there, Fearne.

I can't wait! What do we think? That is gorgeous.

Ideal preparation for cooking an omelette.

Cocktails down. Sabrina, you are on 24.20.

And Lawrence you're in the pan! You both know the rules -

You must use 3 eggs but feel free to use anything else

from the ingredients in front of you to make them

as tasty as possible. Put those eggs down! Make sure it is

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

Go on, chefs. I like a bit of crunch in my

omelette. Wow! Has Lawrence been practicing?!

It's the omelette dance! Lawrence! That was, the style, surely points

for that?! Right. And a straw to eat it with.

You'll need a drink after that. Lawrence... Get a straw.

There is butter, uncooked egg white. There is a bit of cooked omelette on

the edge here... Oh, my gosh. Is that an al dente omelette.

See, no dribble from my omelette. That is omelette au po, ivre.

That was a very fast attempt. I know where it's going, chef.

It is usually me! Lawrence, can I be frank... Lawrence that was 17

seconds, picketly, bang on. You beat your time. Oh, yes.

Whether it goes on the board is another matter.

It is another matter, you are absolutely right. It is going in

here! Oh, what a shame. Blame the gin.

Sabrina, you didn't beat your time. You are up there on the board. But

in the bin as well. Rules are rules! I think that the moral of the story

is don't cook when you've had a glass of gin.

So will Fearne get her food heaven, sea bass, a roasted beetroot

and grapefruit salad with a gin dressing or food hell,

mushroom cannelloni with blue cheese and a chilli tomato sauce?

We'll find what you at home voted for after Nigella Lawson makes her

It's an ice cream cake that is studded with meringue

And it's incredibly high impact, though low effort.

And I discovered it in a book written by a highfalutin

I may have found the recipe in a venerable volume,

but it's now one of the most straightforward and simplest

There aren't many puddings you can rustle up early in the morning

before a day's work, but this is one of them.

There are only four ingredients needed, the first one

I want to whisk this so the cream is thick, but still soft,

And now I'm ready for ingredient number "due."

I can't get any more, but rum, to me, always

tastes so authentically Italian in puddings.

OK, so that's the whisking part over and done with.

My third ingredient is chocolate, it's a good start.

I find it easier to cut the chocolate rather than grate it.

It makes a big difference if your chocolate is cold,

cos otherwise it tends to melt as you chop it.

My last ingredient, some meringues, a bit of brute force needed.

These just get crushed in, a sugary and heavy snowfall.

And the thing about meringues is that they will not freeze,

so you create this crisp texture within the ice cream cake.

And now it's just a question of folding these in.

Like a morning walk on freshly fallen snow.

Now, yes, it needs a day in the freezer,

The hardest thing for me is the tearing of the cling,

but I have learnt, I have been taught, always tear the cling

from a standing up position, don't put it flat onto the surface.

This makes unmoulding so easy, you just pull it out

So, after a day, give or take, in the freezer, this will be

And with it, I'm going to melt some chocolate, some cream,

another spot of rum, and that's a chocolate sauce done.

There's nothing fancy about it, there's nothing difficult,

but as Steve Jobs said, "Simplicity is the ultimate

'Ciao, bella.' This has to be the easiest, speediest

I think they'll find space for a little bit more.

I'm about to unveil my meringue gelato cake.

The great thing about wrapping it in cling is that you can just

pull it out in one go, without any worry.

I'm just going to cut it into iced slices.

I love the knobbly texture, that's all those crumbled meringues,

And although I'm going to put some raspberries on the table,

I do want to dot some here and there.

Yes, they do look beautiful, but they also provide just the right

tang against the sweetness of the ice cream.

And now I'm going to Jackson Pollock some chocolate sauce over.

Let's hope it has the same effect on them.

Right, time to find out whether Fearne is getting her food

heaven or food hell: Food heaven could be seabass!

All the lovely stuff, and a little bit of gin in there.

How do you think they voted? Unfavourably. I'm preparing myself

for that. It was really close, couldn't have been closer. It kept

changing all the way through. It's like a trial - say it! In the end,

51% hell. Hell it is. Excuse me while I neck the rest of this gin.

Thanks, guys! Really cool of you. What might you are going to enjoy

it, you really are. The texture of the mushroom, maybe this will change

it for me. If anything will change your mind, it will be this

collection of chefs. I will roughly chop up the mushrooms. When there is

a mushroom that is a bit tough and it is that rubbery texture, how do

you avoid that? Is it overcooking that makes them like that? A rubbery

tough mushroom will always be that, whatever way you cook it,

unfortunately. Where do you get the good mushrooms from? This is a

cultivated mushroom, a king Oyster mushroom. I'm just slicing it and

cutting it into rough cubes like so, nothing too fancy. Just a rough

chop. Keep that coriander away! You can use lots of different varieties

for this. If you don't have special mushrooms, you can use cultivated.

You trust me to do this? I trust you! We are frightening the

aubergine in a nonstick pan, dry. We'll just get a little colour on

it. Until they go soft and their Cox. I'm a fan of aubergines. That's

a start. A good start. Who has pinched the salt? Was it you, Peter?

It's usually me. It's at the end. We're on it. Thank you. Pan frying

the mushrooms. Is that all right, chef? That's wonderful. Some of

that, and then the rest of the shallot goes in. For the sauce,

brown sugar, cider vinegar. Do you like chilli? Not too much. I don't

like spicy food too much. Let's have a little look at this. Cooking it

dry like this. Aubergine always soaks up the oil, and frying it is,

I think, well, frying it this way means you don't get all that oil.

It's a great way to cook aubergine. So, the mushrooms comic cooking away

there -- the mushrooms, cooking away there. Add the cream and bring it

all together. A pinch of seasoning in there. There we go. What I don't

like about blue cheese is the intensity of the flavour. It's too

much for me, too much. So, no mushroom recipes in your book? Nun,

there really aren't. I'll stick with it. That's it. I could still change

my mind. Will try to convert you. May be one more slice. You can see,

the aubergine has cooked. What I need now is a spoon. Thank you,

Lawrence. And you need to put the chopped tomatoes in. Yes, chef.

Fearn, you have done some amazing things the charity, but how does

this rank? It is up there with Kilimanjaro. I am going to roll it

up. That is a lovely idea, using the aubergine to roll it. Like so, and

then... Cut it. It's very beautiful. If this wasn't you, we could just do

a tin of chopped tomatoes, couldn't we? Absolutely. I just wanted to

give you work! That cream smells delicious when it is cooked with the

mushrooms, so rich and lovely to smell. Not too much cream, just

enough to bind it. Some mushroom in there. It is a great vegetarian

option as well, which is fabulous. And you don't have to put in the

cream. If you are dairy free, you could get away without it, but then

you have got the cheese, so that is the issue. With roles, like so. It

is like ratatouille. Absolutely. The rest of the mushroom in there. We

just need one more slice. I've made a bit of a mess. That is not a mess,

let me tell you! My kitchen at home is unbelievable. Have you gone for

any particular blue cheese, Michel? You could use any type of blue

cheese. Here we have rolled aubergine with the mushroom inside.

A little bit of blue cheese, just crumb that on top. You could prepare

these well in advance, do it like this, and then bring it up when you

need it. Could you use goat's cheese if you are not a fan of blue cheese?

You could use any cheese. If you were making a ratatouille, you could

use vegetarian cheese with vegetarian read it. It is beautiful

cup as well, really delicious. That is cooked, so we are OK. Plate!

Someone, chopped coriander. Go easy on that coriander, Lawrence. How can

you like that? I don't understand. It brings out the other flavours in

the sauce and everything. It is genetic. My dad hates it, like you,

and if I want to wind him up, I just have to put coriander in his food.

Like me, if you put even the smallest amount, you can detect it.

It is bizarre, you can smell it a mile off. Another ten seconds under

the grill. Get a spoon. What wine goes with this? Sometimes I think

you develop your recipes purposely. This one is tough. A lovely rose a

is -- a lovely rose. I've got this lovely Chapel Down

English Rose. Fearn, died in if you can. -- dive in if you can. I'm

going for a bit of this. You are brave. Well done. The blue cheese is

very strong. Wine, wine, wine! I like the mushroom in that. Billion.

That's all from us today. Thanks to our fantastic studio

guests, Sabrina Ghayour, Lawrence Keogh, Peter Richards

and Fearne Cotton. All the recipes from the show

are on the website, Matt Tebbutt is back next week

at the earlier time of 9am. And don't forget Best Bites

tomorrow morning at 9.30am Don't suppose one of you fancies

putting the kettle on, do you? It's a new start. Let's not do

anything to muck things up. It's not actually me

they're worried about.