:00:00. > :00:36.Good morning. We are the Hairy Bikers and this is Saturday Kitchen.
:00:37. > :00:44.Welcome to the show. We are back in charge and we've got a jam-packed
:00:45. > :00:57.show. I don't think we've got any jam in the recipes. Cooking live,
:00:58. > :01:05.we've got Diana Henry. And he is back, he has been here before. Good
:01:06. > :01:11.morning. What are you cooking today? Sea bream with pomegranate and
:01:12. > :01:22.walnuts and then a salad with beet root, spice, very autumnal. It sets
:01:23. > :01:27.us in the mood. Niklas, what are you cooking? Some beef in a really hot
:01:28. > :01:35.pan, going to serve with mushrooms, berries... Proper Scandinavian
:01:36. > :01:40.flair. Both those dishes sound mouthwatering. Also, we've got some
:01:41. > :01:49.TV treats for you from Rick Stein, Brian Turner, James Martin... We are
:01:50. > :01:51.beyond excited because our special guest this morning is a
:01:52. > :01:57.multiplatinum Grammy award-winning rock icon. Since his explosion onto
:01:58. > :02:06.the world stage 40 years ago, he's sold more than 100 million albums.
:02:07. > :02:15.He's also appeared in over 50 movies and TV shows. He is also a bit of a
:02:16. > :02:24.dish. Please welcome Meat Loaf. What an absolute privilege. We are
:02:25. > :02:35.enormous fans. I am really appreciative that you called me a
:02:36. > :02:41.dish. Because I am a six god. We say that about ourselves as well. You
:02:42. > :02:47.should be! You should say that about yourselves. Feel free to use that
:02:48. > :02:59.any time you want. Do you cook any time at home? I do cook omelettes,
:03:00. > :03:11.with veggie cheese, they are really good and they are low-calorie. I
:03:12. > :03:17.don't know the name of the bread. It is low-fat. I will have a piece of
:03:18. > :03:33.toast. I'm good at cooking steaks on the grill, because I'm colour-blind,
:03:34. > :03:41.I can see the steak. My wife likes it well done so I can see the colour
:03:42. > :03:45.change in the steak. As well as fantastic steak we are going to
:03:46. > :03:55.sample these fantastic dishes. We will also be looking Meat Loaf's
:03:56. > :04:06.Food Heaven or Food Hell. What is your idea of Food Heaven? That is
:04:07. > :04:11.easy, rib eye steak. What is your... Bat out of hell? I don't know? What
:04:12. > :04:30.did you do? Cod. It can be bland but not when we
:04:31. > :04:38.are cooking it. For Food Heaven we are going to pan fry the rib eye to
:04:39. > :04:45.your liking with a classic source and serving that with triple cooked
:04:46. > :04:49.chips. But if you're Food Hell get the vote then cod it is, we will
:04:50. > :04:55.roast peppers, courgettes and onions, very healthy, scatter with
:04:56. > :05:03.cheesy breadcrumbs, cook until lightly browned and serve on a bed
:05:04. > :05:11.of spinach. The Parma ham and the crispy whatever sounded really good.
:05:12. > :05:15.The first thing with the peppers... You cannot choose. You will need to
:05:16. > :05:24.wait until the end of the show to find out which ones you get. Heaven!
:05:25. > :05:31.Heaven! You can call us on this number.
:05:32. > :05:46.If we get to speak to you, we will ask you if you would like Meat Loaf
:05:47. > :05:53.to get his heaven or hell dish. You can get in touch with us through
:05:54. > :05:56.social media. If you are watching on catch up, do not call because we
:05:57. > :06:01.will have gone home. What are we waiting for? Let the cooking
:06:02. > :06:09.commenced. I am at your beck and call, Diana. What are you cooking?
:06:10. > :06:16.Sea bream. I am putting a couple of slices in either side. I want you to
:06:17. > :06:25.do the salad for me. There is spelt, blackberries, please slice that, cut
:06:26. > :06:38.this beetroot up, put some olive oil and lemon into the salad to address
:06:39. > :06:47.it. You are not here to do nothing. I read your new cookbook, it is the
:06:48. > :06:52.most wonderful food. It is stuff that you want to cook on a Wednesday
:06:53. > :07:04.night. It is about flavours and ideas. Even though I write about
:07:05. > :07:21.food, you have to think, what can I do with the sausage, what could you
:07:22. > :07:31.do in the middle of the week. I know you're not a great and... You might
:07:32. > :07:36.not like this at all. It is fish. The way you described it, you
:07:37. > :07:47.mentioned black beans, that made a big difference.
:07:48. > :07:52.Did you know the bream is a hermaphrodite, it starts out as a
:07:53. > :08:11.lady flesh then becomes a boy fish later on. Why do you know that? I
:08:12. > :08:16.just know a lot. Now I have got the beetroot, I will be back in before I
:08:17. > :08:24.get told off. I've got pomegranate seeds, a little bit of garlic, I am
:08:25. > :08:36.making it sweet savoury. There is pomegranate, and some honey, so it
:08:37. > :08:39.is very Middle Eastern. The fish is the sort of thing you would get in
:08:40. > :08:43.the Middle East, and then when I thought about this salad it was very
:08:44. > :08:54.Scandinavian, it has black beans and Bill, then I did Peter because in
:08:55. > :09:01.Georgia the poets still together with coriander and then a space the
:09:02. > :09:07.beetroot. That is what I did. Remember Turkey one of our favourite
:09:08. > :09:13.recipes was a broad bean dish. Yes, they do the same in Iran. The
:09:14. > :09:27.colours of the planet you're working with is just fantastic. I once had a
:09:28. > :09:31.migraine like this. They say you need to have at least five colours
:09:32. > :09:43.on the plate, it is for your eyes as well as your health. Make every
:09:44. > :09:51.special. You need olive oil as well. Yet the olive oil in here. I have
:09:52. > :09:58.one question, what is the fish called, sea bream? If it changes
:09:59. > :10:10.from female to male, which bathroom does it go to? It starts out with
:10:11. > :10:22.one... If you would like to ask us a question, give us a shout on...
:10:23. > :10:35.Calls are charged at your standard network rate.
:10:36. > :10:45.The herbs are wrecked casually, I've got coriander, lots of herbs. If you
:10:46. > :10:51.think you've put enough herbs and you probably not put enough in. You
:10:52. > :10:55.can never have too many. Fresh herbs are great. All of oil goes on to
:10:56. > :11:02.this and then a bit of sea salt because that will make it crispy.
:11:03. > :11:13.That will be fine. You don't have to serve this with that. If you come
:11:14. > :11:22.home from work you will have this from the fridge to plate in 20
:11:23. > :11:31.minutes. Look at this salad, it is beautiful. I don't think find sea
:11:32. > :11:40.bream are too bad, one of the fish that do quite well. This is
:11:41. > :11:45.interesting because it is basically buttermilk. It contrasts well with
:11:46. > :11:52.the sweet beetroot. It is a little bit Scandinavian. Bottom-up mix is a
:11:53. > :12:01.great dressing, you don't need to do much with it. A little bit of Dijon
:12:02. > :12:10.mustard. I've got to say, Meat Loaf is not loving it. I was fine until
:12:11. > :12:23.you went to buttermilk. I've not done the mustard yet.
:12:24. > :12:35.This is a lovely dish. You would do anything for Love, wouldn't you?
:12:36. > :12:44.Except drink buttermilk. Whatever that is. We've often wondered what
:12:45. > :12:49.that is. It is better than what we came up with. I thought you were
:12:50. > :12:58.quite close to it but I'm not going to reveal what it was. That is nice,
:12:59. > :13:08.beautiful. I'm going to leave him off the plan a little bit. Make sure
:13:09. > :13:15.his head does not fall off on the way. There you go. Do you know what,
:13:16. > :13:29.I forgot to put the onions in the salad.
:13:30. > :13:36.This is live television! We often find it is better with the onions at
:13:37. > :13:48.the end... It makes all the difference. We will serve up. Sea
:13:49. > :13:52.bream supper with walnuts and pomegranates, salad of spelt,
:13:53. > :14:05.beetroot and blackberries, lots of dill. Well done, thank you.
:14:06. > :14:12.Right. I'm nervous of what he says about this. I'm starting off badly
:14:13. > :14:28.because he does not like fish. Look at this fish. I became a vegetarian
:14:29. > :14:37.for 11 years because I ordered rabbits and they brought it with the
:14:38. > :14:49.head-on. That is wrong. That looks pretty good.
:14:50. > :14:55.Beetroot and blackberries, that is right up your street. Diana's
:14:56. > :14:59.delightful dish needs a wine to go with it so let's see what we
:15:00. > :15:05.discovered when Peter visited the Palace in London.
:15:06. > :15:11.Today I've come to Eltham Palace. And before I go to town to find
:15:12. > :15:16.fantastic wines to go with today's dishes that are 19 acres of grounds
:15:17. > :15:33.and gardens to explore. So let's take a look.
:15:34. > :15:41.To be honest I am not sure I knew where to start when it came to
:15:42. > :15:45.finding a wine to go with Diana's bream, it's such an original vibrant
:15:46. > :15:50.recipe that draws on all kinds of cuisines and incorporates such vivid
:15:51. > :15:54.flavours. When I tasted it the classic matches on paper like
:15:55. > :16:00.Mediterranean white wines did not work, they were too dry or dominant.
:16:01. > :16:05.But as is so often the case with wine what happened was that the more
:16:06. > :16:12.understated, left field names stepped in to save the day. This is
:16:13. > :16:15.a fine option from Spain. But the start of the show was this
:16:16. > :16:25.tremendous wine from south-west France. Saint Mont is a treasure
:16:26. > :16:30.trove for one hunters because it makes individual wines are great
:16:31. > :16:35.value. This is a brilliant example, made from a little-known grape
:16:36. > :16:40.variety in an area farmed since the 11th century by Benedictine monks
:16:41. > :16:45.for wine. One of the keys to Diana's recipe is that the wine has enough
:16:46. > :16:49.cretinous to stand up to the pomegranates, the beet and black
:16:50. > :16:53.breeze. This one is perfect. It's also critical that the wine has
:16:54. > :16:56.enough roundness and suppleness otherwise the heat from the cayenne
:16:57. > :17:02.pepper and the Chile would make it taste to dry and austere. Finally
:17:03. > :17:06.this lovely character. I'll set is cheerfully alongside what are
:17:07. > :17:10.effectively explosions of autumnal flavour that come through with every
:17:11. > :17:15.mouthful from the plate. So Diana thank you for this delicious
:17:16. > :17:20.challenge. Here's to doing things a little differently with our food and
:17:21. > :17:24.wine. It's a bit like the dish, there's a lot going on in the wine
:17:25. > :17:31.as well, a lot of flavours. I think it is about. Diana? A good price. It
:17:32. > :17:40.tastes more expensive than it is. Lots of fruit. Perfect. Niklas, you
:17:41. > :17:46.are cooking for us shortly, have you got something up to Diana's standard
:17:47. > :17:56.for us? It's going to be difficult. That was amazing. It's small. There
:17:57. > :18:01.is still time for YouTube ring in and ask any of us question. -- there
:18:02. > :18:07.is still time for you at home to ring in and ask a question. We've
:18:08. > :18:13.gone home after 11am so don't call after that or you can tweet using
:18:14. > :18:18.the programme's hashtag. Let's join Rick Stein on his adventure in
:18:19. > :18:22.Germany visiting the famous restaurants of Hamburg and testing a
:18:23. > :18:27.dish that is also a Liverpool classic, Lob Scouse. I hope it
:18:28. > :18:32.tastes better than it looks! You can't say that! I know, that it
:18:33. > :18:38.justice! This trip to Germany came as a lovely surprise and I want to
:18:39. > :18:44.give it as a surprise because I don't always know what's just around
:18:45. > :18:48.the corner. -- I want to keep it as a surprise. Of course I will meet my
:18:49. > :18:56.relatives in the vineyards of the Rhine. You don't like me is much
:18:57. > :19:01.because I was so boring! I will try a new season's headings from the
:19:02. > :19:13.Baltic. And I'm meeting Jiminy's answer to Jamie Oliver. - Jiminy's
:19:14. > :19:18.answer. And for some reason I was ambushed by a German film crew that
:19:19. > :19:22.would not leave me alone. Will just move the camera back to get a wider
:19:23. > :19:33.shot with the houses and they are in here. My first stop is hamburger.
:19:34. > :19:38.Why? As John Lennon once said, I grew up in Hamburg, not Liverpool. I
:19:39. > :19:43.have always wanted to come here, mainly because of the Beatles, I
:19:44. > :19:49.suppose. This is where I made it and they are a big part of my life, it's
:19:50. > :19:52.also on the sea, almost, and for the seafood cook it is a great place to
:19:53. > :19:57.study Germany. I was slightly indignant about ten years ago, I
:19:58. > :20:04.asked the BBC, its just because I've got German ancestry, German
:20:05. > :20:10.relatives, I really wanted to make a programme about German food. I asked
:20:11. > :20:16.the BBC and they just said No, no one wants to go to Germany. I said
:20:17. > :20:21.they probably had a point, no point in doing something if no one was
:20:22. > :20:26.interested. But all the time I've been thinking about German cooking
:20:27. > :20:29.and reading articles about it. I thought it was probably time to come
:20:30. > :20:33.here and prove to everyone that they are wrong, that German food is
:20:34. > :20:49.really good and that is what I'm hoping to find. The place of my
:20:50. > :20:55.ancestors. The Fatherland! Yes! I've always wanted to come to Hamburg
:20:56. > :20:58.because in the 1960s I had a job on a freighter and worked my passage as
:20:59. > :21:04.they called it, and of New Zealand to New York. My job was as a greaser
:21:05. > :21:07.in the engine room that because the ship was going back to base at
:21:08. > :21:15.Hamburg everything had to look lovely. I had a job, going down to
:21:16. > :21:18.the propeller shaft with a stored spare bulbs. The spare ones are the
:21:19. > :21:24.main engine which were this long and I had to undo them and take them up
:21:25. > :21:30.to the workshop, give them to the ladies man who would take a tiny bit
:21:31. > :21:36.of metal off each of them to make them beautifully silver, and then I
:21:37. > :21:41.would take them back down. And when I'd finished looking I just thought,
:21:42. > :21:45.that says so much about the Germans because coming ask you can say that
:21:46. > :21:49.they are very precise but the enthusiasm for turning bad engine
:21:50. > :21:57.room into something clean and delightful set a great deal to me
:21:58. > :22:01.about German people. -- it said a great deal to me. This restaurant
:22:02. > :22:07.specialises in the city's most famous dish. I love it. It also
:22:08. > :22:14.happens to be Liverpool's iconic dish as well. And it is called...
:22:15. > :22:23.This is Lob Scouse. This is the legendary Lob Scouse. It is common
:22:24. > :22:30.not only to Hamburg but to Liverpool, so some people say
:22:31. > :22:33.Scousers and it was a staple diet of all northern European maritime
:22:34. > :22:37.nations, salt beef, corned beef, that would have been a staple on
:22:38. > :22:44.every boat because it keeps for so long. We have onions, beetroot
:22:45. > :22:50.juice, which is making it red in colour but also the saltpetre in the
:22:51. > :22:56.corned beef and also make it read. We have water, salt, pepper, what
:22:57. > :23:02.else? Vegetable stock. Tummy, how long have you been cooking this for?
:23:03. > :23:12.A very long time, should I say ten years. Eat it regularly? I like more
:23:13. > :23:18.fish. From the coast. He takes that the lumps of beef, saving the
:23:19. > :23:22.precious stock and then put them through this fearful shredder, like
:23:23. > :23:26.something Sweeney Todd would have had in the back of his wife's pie
:23:27. > :23:31.shop. I think you can make this with a tin of corn beef at home and then
:23:32. > :23:38.he simmers the shredded beef in stock and adds a load of butter and
:23:39. > :23:44.margarine in gargantuan quantities. Finally, more butter in the mash
:23:45. > :23:48.potatoes, and that goes in too. It is one of those dishes, it may not
:23:49. > :23:56.look beautiful being cooked but it smells divine. And it really tastes
:23:57. > :24:00.fabulous. One hour has gone by, well, not really, we can't afford to
:24:01. > :24:05.wait for one hour, so we've got another one but this is how it will
:24:06. > :24:09.look anyway! I was thinking as I was watching him making it, it would be
:24:10. > :24:15.an ideal thing for a ship's cook to make because it is very easy to do,
:24:16. > :24:21.and making it easily in vast quantities for the crew, it's
:24:22. > :24:27.obvious! Some Liverpudlians say it should be firm enough for a mouse to
:24:28. > :24:36.run over it but mushy and capable of being spread on bread to make a sort
:24:37. > :24:43.of Lob Scouse sandwich! That is truly wonderful, yummy as the word.
:24:44. > :24:54.It's like Wow, fried eggs, the Lob Scouse, the beetroot, the beer, yes.
:24:55. > :25:00.Very, very good! He's a gawker, Rick Stein. He is about. Thanks, an
:25:01. > :25:04.interesting twist on Lob Scouse. We are now going to attempt an
:25:05. > :25:10.interesting twist on a traditional meatloaf. We couldn't resist it,
:25:11. > :25:14.could we? It's got to be done. I know you are not a fan of your
:25:15. > :25:25.namesake so what we have done is, we have done a chicken version. I heard
:25:26. > :25:33.that and I thought that was amazing. Our recipe, anyone. We will dedicate
:25:34. > :25:38.this to you. Chicken Meat Loaf. First, chicken, thighs taken out of
:25:39. > :25:41.the fridge and put to warm. I will get in quickly with the glaze, we
:25:42. > :25:48.will warn that through, this is Dijon mustard. It's nice and juicy,
:25:49. > :25:55.we have bacon and we will chop it up. Your new album, I listened to it
:25:56. > :26:02.last night, and it is wonderful. I wrote that wave. It was lovely. I
:26:03. > :26:07.have to agree with you 100%. It's wonderful. Beyond wonderful. It is
:26:08. > :26:18.braver than we are because it is a brave album for you. It was, it was
:26:19. > :26:26.a departure from what we did with Bat At Of Hell. We made a conscious
:26:27. > :26:33.effort to do that. My producer wanted me to use my low voice more
:26:34. > :26:37.than my high voice. Breadcrumbs? There is only one spot on the record
:26:38. > :26:49.where I used my high voice, and he said, you should take it low. To
:26:50. > :26:54.lines. The only ones I don't like! From the first track I thought it
:26:55. > :26:58.was something out of the German nightclub in the 1990s, thought,
:26:59. > :27:07.this is interesting. We started with a southern blues guitar, and then it
:27:08. > :27:14.goes into a 3-4 German kind of cabaret song. But that was the first
:27:15. > :27:24.song Jim Steinman ever wrote, aged 19. Really? You've gone back... That
:27:25. > :27:28.was his first song. And Jimmy never writes from personal experience. So
:27:29. > :27:38.how angry was that 19-year-old? Very. He was really angry. So I sang
:27:39. > :27:43.it is a really angry 19-year-old. I have to say that some of the vocal
:27:44. > :27:47.performances on the album are absolutely stunning. Well done,
:27:48. > :28:00.amazing. Thank you, I agree with you. People are expecting it to
:28:01. > :28:04.sound like Bat Out Of Hell but we made a conscious decision not for it
:28:05. > :28:12.to sound like Bat Out Of Hell. Back to the meatloaf I have met again and
:28:13. > :28:17.bacon, and got some oregano, I've got that and some egg whites and
:28:18. > :28:21.Dijon mustard and breadcrumbs and cream. Some lemon zest and then I'll
:28:22. > :28:26.get my hands stuck in and give it a good old mix-up. That's the
:28:27. > :28:32.foundation to my meatloaf. And what I'm doing is nice and solid and
:28:33. > :28:36.simple, rocket, gem lettuce and some grapefruit just to cut through the
:28:37. > :28:43.richness of the meatloaf. In here is the glaze the meatloaf. And that's
:28:44. > :28:54.tomato ketchup, maple syrup a little vinegar and it's done. Perfect. What
:28:55. > :29:02.is your favourite meat, Meat? Well, I guess my favourite thing is
:29:03. > :29:13.actually shrimp. We are not doing that! You asked me what was my
:29:14. > :29:22.favourite and it was shrimp, but my other favourite is rib eye steak.
:29:23. > :29:26.That's handy. We're cooking that! That is the basic meatloaf mix. I
:29:27. > :29:34.don't eat rib eye straight very often so that makes it happen. It's
:29:35. > :29:37.a treat. This is free-form, Meat Loaf, like a lot of what you do, I
:29:38. > :29:41.have seen you live in concert, you go for it, a lot of it is
:29:42. > :29:45.improvised, a proper night. If you do the meatloaf in a tin you could
:29:46. > :29:49.end up with double at the bottom of the tin but free-form it goes
:29:50. > :30:00.beautifully. I take half the mixture and form my love. It's funny, the
:30:01. > :30:05.single, Going All The Way when a German rock magazine described it as
:30:06. > :30:15.one of the best rock duets ever. The best!
:30:16. > :30:24.Honestly, buy the album. They literally said it is the best in
:30:25. > :30:32.history, even though there is free of us singing on it! They've not
:30:33. > :30:53.notice that! I'm washing my hands. Do do that. Reeva round the side. We
:30:54. > :31:02.don't want it to burst. It is great. I thought you meant called now. Do
:31:03. > :31:13.not try and eat it now. It will not end well. I was going to tell you, I
:31:14. > :31:23.don't think you should do that. What we do... What is in your blaze? It
:31:24. > :31:32.is tomato ketchup, maple syrup, ketchup... Worcester sauce. Do you
:31:33. > :31:39.know that we need to save Worcestershire sauce? This is one of
:31:40. > :31:45.those dishes, because when you think about it, it is the kitchen... That
:31:46. > :31:56.looks unbelievable. Then what we do with the glaze again... You pop this
:31:57. > :32:05.in the oven, leave it for half an hour, then it is paradise. No
:32:06. > :32:13.kidding. I would have taken that on a date on paradise. Trying to find
:32:14. > :32:26.paradise by the dashboard light with the soundtrack!
:32:27. > :32:35.One of my best memories, I did Strictly and I did my past adorably
:32:36. > :32:41.to your song and you sent me a message and I was riding on that
:32:42. > :32:47.wave. How did you do in Europe dance? -- how did you do in the
:32:48. > :32:52.dance? Not great. You said to lose myself in the song and I fell down
:32:53. > :32:57.the stairs into the dry ice, which was TV gold but did nothing for me.
:32:58. > :33:00.That was letting yourself go in the song. It has been the problem of my
:33:01. > :33:21.life. Here is one we did earlier. We were going to have some radishes
:33:22. > :33:33.and... Can you hurry up with that? I really want some.
:33:34. > :33:44.Have you ever been on a cookery show before? Are we original? I did an
:33:45. > :33:48.installer in the 70s -- a performance in a store in Georgia
:33:49. > :33:56.and they wanted to make the Guinness Book of World Records so they made
:33:57. > :34:04.the biggest meatloaf ever made, it was 40 feet long on a trailer in the
:34:05. > :34:10.parking lot. That is meatloaf. I refused to taste it because it was
:34:11. > :34:22.in a parking lot. I hope you will taste hours! I will do. There is no
:34:23. > :34:29.doubt it is unbelievable. It will be hot because it has just promote of
:34:30. > :34:41.the oven. OK, I will see you guys later! Gethin! One of the great days
:34:42. > :34:50.of my life. I really appreciate you having me on the show. You are still
:34:51. > :35:01.to face this, so will it be heaven... We pan fry it, we serve it
:35:02. > :35:08.with show lots and triple cooked chips. Will it be Food Hell? It is
:35:09. > :35:16.not too bad. We will have the cord wrapped in Parma ham, scattered with
:35:17. > :35:25.cheese and bread crumbs, served on a bed of wilted spinach. It is not up
:35:26. > :35:30.to us. The decision is in the hands of our callers. You'd better be nice
:35:31. > :35:38.to them. You'd better be nice to them because I've heard they will do
:35:39. > :35:47.anything for love. Let's explore China with Ken Hom. They are heading
:35:48. > :35:53.to a restaurant and sampling some unusual dishes including pig's
:35:54. > :36:04.brain. Ever tried it? Now but I sat with a guide who ordered goats head
:36:05. > :36:09.once. I was in Belgium and we were in one of those restaurants where
:36:10. > :36:16.they have long table, everybody comes and sits at one table and the
:36:17. > :36:25.piano player ordered goat's head and it came with the eyeballs. I could
:36:26. > :36:35.not eat what I ordered. He ate the eyeballs first. There are no
:36:36. > :36:40.eyeballs on this show. I did not tell you that would have been a
:36:41. > :36:51.health food. Thank God. -- Food Hell.
:36:52. > :37:04.This time we are in one of the fastest-growing cities in the world.
:37:05. > :37:08.The country has always been an isolated place free from Western
:37:09. > :37:13.influence. It remains the most Chinese of China's megacities.
:37:14. > :37:24.Nearly 1000 miles from Beijing, deep in the heartland, it is known as one
:37:25. > :37:27.of the culinary capitals of China. The food is the hottest in China and
:37:28. > :37:40.increasingly famous all over the world for its distinctive fiery
:37:41. > :37:46.flavours. We have come here to explore the taste that makes it so
:37:47. > :37:56.unique. This is the mothership of spaces. The people are obsessed with
:37:57. > :38:05.chilies, claiming they have a medicinal quality, driving out the
:38:06. > :38:10.called wet climate. Some of these, I've never seen before. I hope they
:38:11. > :38:20.are right because it is very damp here. Even the seeds of the Chile,
:38:21. > :38:25.which we ten to avoid in the West, are sold as a garnish. They have
:38:26. > :38:43.taken the ones that are not as desirable. This stir-fry it. It is
:38:44. > :38:50.dried toasting. There are not many places in the world where cooking is
:38:51. > :38:57.dominated by such a few spaces. Some of the most authentic food can be
:38:58. > :39:01.found here. These ramshackle restaurants are hidden away in
:39:02. > :39:11.valleys. To track down one of the best we've enlisted a food writer
:39:12. > :39:17.born in Canada but raised in Chengdu. She is taking us to another
:39:18. > :39:28.part of the city that is due for redevelopment.
:39:29. > :39:38.More and more tables have been added. It has spilled out onto us.
:39:39. > :39:48.These restaurants are called fly restaurants. They have always been
:39:49. > :39:54.the sole of the food culture here. Wouldn't it be fun to cook in this
:39:55. > :40:11.kitchen? It is chaos. We have got chilly been case -- chilli bean
:40:12. > :40:14.paste. We've got some garlic. I am desperate to cook with these spaces
:40:15. > :40:31.but first I want to know how they cook with these spaces. For these
:40:32. > :40:36.dishes you will not get a strong sensation of very mild, but
:40:37. > :40:41.eventually after you start eating more you will feel it on your tongue
:40:42. > :40:50.and your lips. One of the most famous local dishes is a regional
:40:51. > :41:02.classic. It has a surprising ingredient. Pig brain.
:41:03. > :41:13.Despite my dad keeping pig I had never developed the Chinese love of
:41:14. > :41:26.brains. This is a first for me. I have orbits of this but not brain.
:41:27. > :41:39.Think of it as tofu. It is very creamy. It is very popular, as is
:41:40. > :41:46.the brain of a lot of animals. I think I will stick to the tofu. This
:41:47. > :41:54.is one of my favourite dishes and I want to test out the authenticity. I
:41:55. > :42:01.am going to prep my ingredients. Like many of the recipes, a pinch of
:42:02. > :42:05.the citron flower pepper are exploded in hot oil to release
:42:06. > :42:13.fragrance. Like most of the dishes we will cook on our travels it is
:42:14. > :42:19.easy to do at home. It is a little unnerving to have such an expert
:42:20. > :42:24.audience, particularly because I'm adapting the house special, swapping
:42:25. > :42:45.the pig brains for pickled bamboo. Though you could use leeks and
:42:46. > :42:50.Shalott. I'm going to season it. You can get ground citron flower pepper
:42:51. > :43:10.in Chinese supermarkets in the UK or online.
:43:11. > :43:16.I love the atmosphere of this place and it is heartening to see that
:43:17. > :43:25.traditional cooking is safe in the hands of these young chefs. Even
:43:26. > :43:34.though this present location will be soon redeveloped the staff are
:43:35. > :43:37.positive about the future. He is going to follow his boss and
:43:38. > :43:48.whenever he opens next, that is where he will go. Cheers!
:43:49. > :43:55.The dish certainly impressed and they are back next week with more of
:43:56. > :44:06.their adventures in China. Still to come on today's show, aims Martin is
:44:07. > :44:16.relaxing with some comfort food. It looks pretty fantastic. There have
:44:17. > :44:24.been some shocking attempts for this challenge so we are laying down the
:44:25. > :44:30.law. We are going to make Diana and Nicholas stick to the rules.
:44:31. > :44:39.Absolutely no messing about. No excuses. We'll meet love get his
:44:40. > :44:50.Food Heaven or Food Hell? All will be revealed at the end of the show.
:44:51. > :45:02.It is my turn to cook with the hugely talented Niklas Ekstedt. What
:45:03. > :45:11.are we cooking? Some beef with some bread, you will make the double.
:45:12. > :45:19.I've already made the door. It was in preparation. We've got plain
:45:20. > :45:35.flour, we've got milk, a little bit of maple syrup, and some yeast.
:45:36. > :45:40.Usually this is made with game. If you could only cook one dish the
:45:41. > :45:51.rest of your life what would it be? Just one? Probably with reindeer,
:45:52. > :45:57.that is what I got when I was a kid and I really like that. How would
:45:58. > :46:00.you like this? I know that you are a bit picky in the kitchen. I am. Make
:46:01. > :46:15.it nice. The reindeer, Santa Claus, he'll not
:46:16. > :46:20.be happy. That's just the story, I hate to break it to your! What do
:46:21. > :46:30.you mean, Santa Claus is just a story? Who told you it wasn't true?
:46:31. > :46:34.Kriel Santa Claus will probably enjoy this dish because it is
:46:35. > :46:45.straight out of the fire. You've just written a book about that.
:46:46. > :46:53.It's Food From The Fire. It's the Nordic technique. It's not all about
:46:54. > :46:56.the kitchen, Nordic cooking has been about the cooking lately. I wanted
:46:57. > :47:04.to write a book about the techniques of the kitchen. No, chef... Are you
:47:05. > :47:14.all right for me to... It's too thick! My friend's middle name is
:47:15. > :47:19.rustic. We know, Meat Loaf, you have topped many charts. Niklas has
:47:20. > :47:28.topped a peculiar trot in Sweden. Tell us, Niklas, tell us, come on,
:47:29. > :47:35.pretty boy? I can't, I'm too Swedish to talk about it. Niklas has won a
:47:36. > :47:39.chart of the man in Sweden that most ladies would like to spend an
:47:40. > :47:48.evening with, shall we say. Midsummer evening. Top tarty and he
:47:49. > :47:53.can cook. Are completely understood that. The one that the chef put on
:47:54. > :48:04.the griddle is not good! The chef puts it on the griddle and he burns
:48:05. > :48:11.and! But you are looking after the griddle, Kingy. Shut up, Dave. It
:48:12. > :48:16.was a little too warm. I need to ask you a question, is it true that he
:48:17. > :48:31.took a DNA test to check if you are a Viking? I did. I was not. - will
:48:32. > :48:36.you? I was not. But I am! I have a Punch and for Heidi and cowbells. He
:48:37. > :48:44.looks more like a Viking than you do. It is all in your DNA. It's all
:48:45. > :48:50.in my jeans at the moment, chef, where do you want me to put this? I
:48:51. > :48:56.will help you out. What is going on with this plan? It's an amazing one
:48:57. > :49:00.because it gives flavour to the ingredients which you cook in it. So
:49:01. > :49:05.I think it's really interesting because you can use it for ever.
:49:06. > :49:14.It's with the family for generations. Or does it belong to?
:49:15. > :49:20.This one? I borrowed it from the Swedish resident's, it is the
:49:21. > :49:29.ambassador's pan. Get you, fancy knickers! Did you just go and knock
:49:30. > :49:36.on his door and ask if you could have a pattern? Yet, I called him
:49:37. > :49:44.up. You see the power of food ladies and gentlemen? The power of Niklas's
:49:45. > :49:48.food. It's really superb. Really exciting food and as we said, Dave,
:49:49. > :49:57.cleverly thought out. Anything you want me to do, chef? The bread is
:49:58. > :50:05.burned slightly. No, it is just well done! Coloured is the word. If we
:50:06. > :50:18.burn it, that is what me and Dave do, we call it Kingy. The cinnamon
:50:19. > :50:27.butter. Allspice. Mix it in the butter and the butter will go in the
:50:28. > :50:31.cost I am palm. -- it will go in the cost iron pan. If you fancy having a
:50:32. > :50:40.crack at this fantastic dish from Niklas or any of the other recipes,
:50:41. > :50:52.just go to our website. It's ready to go, chef. OK, sizzling Lleonart
:50:53. > :50:55.pan and then the butter in the pan. Is it too, Niklas, you'll have no
:50:56. > :51:04.conventional ovens in your restaurant? I don't use them, just a
:51:05. > :51:12.fire. It's about the flavour. Oh, that is hot! This is cooking but
:51:13. > :51:20.definitely not as we know it. If I had ordered the steak tartare and
:51:21. > :51:28.saw this I would be quite upset! It is lucky that you to know each
:51:29. > :51:36.other! Then you must imagine you are on the mountain. On a hike. You've
:51:37. > :51:46.come out of the sauna beating yourself with a birch twig. I could
:51:47. > :51:56.be your dad, couldn't I? You do the same kind of jokes as my dad!
:51:57. > :52:13.LAUGHTER you you are very similar! Is this traditional, Niklas? Yes, it
:52:14. > :52:21.is. In cast iron pan Dexter, do you wash them? Never. You can heat it
:52:22. > :52:30.up. It's very hard, then you add salt and a little bit of oil,
:52:31. > :52:41.perfect. Horseradish for meat, and this kind of brings this up... Look
:52:42. > :52:47.at that, that is beautiful. Simple. Reminded us what it is. Cast iron
:52:48. > :52:54.fried meat with some bread. Let's see it on the pan. And then quickly
:52:55. > :52:55.pickled mushrooms. And then lingonberry is that I brush with a
:52:56. > :53:13.little bit of sugar. Superb. OK, here we go, let's get this to
:53:14. > :53:18.the table. Look at this, guys. Come on, Niklas. I'm coming! It is your
:53:19. > :53:24.dish, you should be rightly proud of it, look at that, superb. This is
:53:25. > :53:27.the thing, good food comes straight out of the pan. Today in the
:53:28. > :53:32.restaurant the distance between the plate and the kitchen is getting too
:53:33. > :53:37.long. You want the food on the table to start eating it. What we have a
:53:38. > :53:43.particular liking for is that the food is not messed about with, it's
:53:44. > :53:51.just clever execution. So good. You pinched my fork. Where are you
:53:52. > :54:03.going? You need salt! What do you think? What is this? Horseradish.
:54:04. > :54:07.Spicy. Pritzker back to Eltham Palace to see what Peter Richards
:54:08. > :54:13.has chosen -- let's head back to suit his chosen to go with Niklas's
:54:14. > :54:28.knockouts dish. -- let's see what he has chosen.
:54:29. > :54:35.It is a wonderfully comforting feel to Niklas's steak tartare yet it
:54:36. > :54:38.also manages to be light and elegant, and that character together
:54:39. > :54:44.with the berries and mushrooms means that a fuller flavoured white wine
:54:45. > :54:49.can work. But it is a red wine with its extra texture that seems more
:54:50. > :54:53.satisfying and appropriate especially as you are polishing off
:54:54. > :54:57.your plate. We need a red wine with the lightness of white wine but
:54:58. > :55:03.which engages with all these flavours and textures and comes in
:55:04. > :55:07.on budget. The winemaker's selection is a great value and also supremely
:55:08. > :55:20.drinkable pairing but by far and away best match is this classy
:55:21. > :55:23.seamless pinot noir from Burgundy. It is rare to get one of these for
:55:24. > :55:28.less than ?10 so this is a find especially when you find out how
:55:29. > :55:32.well it goes with the food. Light autumnal aromas which brings to mind
:55:33. > :55:39.the lingonberry, the mushrooms and the cinnamon in the recipe. It is
:55:40. > :55:44.light but cheesy with a nip of tannin and gently bittersweet in the
:55:45. > :55:50.finish. Exactly what we need to cut through the richness of the beef but
:55:51. > :55:59.not overwhelming. As well as sitting outside the tartness of the
:56:00. > :56:03.lingonberries. And it is comforting and earthy and that will work well
:56:04. > :56:07.with a flat breads and the butter, making for well rounded harmony. So,
:56:08. > :56:11.Niklas, there are lots of drinks that will work well with your
:56:12. > :56:23.fabulous recipe but this is a great value red Burgundy to enjoy with it.
:56:24. > :56:35.Skol!. What do we think of that selection? Skol!. I enjoy vodka. Its
:56:36. > :56:48.11am! Early doors! You enjoy it more. It gets dark early there. This
:56:49. > :56:55.is a wonderful wine. It fits well. Scandelishous. Let's catch up with
:56:56. > :56:57.Brian and with Janet Street-Porter, they are trying a signature food
:56:58. > :57:08.platter from this restaurant and there is nothing on that board that
:57:09. > :57:12.doesn't look truly delicious. Located just outside Woodbridge is a
:57:13. > :57:18.great example of how far we have come as a country of food lovers.
:57:19. > :57:23.This chef, Madeleine, runs the British Larder with her partner Ross
:57:24. > :57:29.and he is celebrated for his imaginative cooking and use of local
:57:30. > :57:36.ingredients. How are you today? I'm very good thank you. This looks
:57:37. > :57:40.fantastic, what are you going to cook? Pork tasting platter and I
:57:41. > :57:48.will cook the Scotch egg for you. What do you do first? Cooked Haq,
:57:49. > :57:57.the sausage meat is how they make the glue, this is where the flavour
:57:58. > :58:03.is. Get some fresh herbs, I get my parsley from a place about 12 miles
:58:04. > :58:10.away, it's fantastic and beautiful. You can get no fresher, trust me. A
:58:11. > :58:14.bit of cream horseradish, then next I'll put in my mustard, quite a big
:58:15. > :58:26.helping of mustard because I quite like that as well. And here I've got
:58:27. > :58:31.shallot confit which I have cooked in goose fat. Give it a good mixing
:58:32. > :58:37.to make sure everything sticks together. I'm going to make them
:58:38. > :58:40.into 100 grams balls. So weak cook the eggs or six minutes and 30
:58:41. > :58:47.seconds and buy them and put them in ice water to refresh them. Next I
:58:48. > :58:52.need to get my meat ready, I'm patting it nice and flat and as even
:58:53. > :58:56.as possible some trick is to first role of the egg and some seasoned
:58:57. > :59:01.flour so it doesn't slip around. Then I'll put it in the middle, I'm
:59:02. > :59:08.going to work it and work it and then it will all come together and
:59:09. > :59:12.you will see how there are bits of meat but I know there is enough to
:59:13. > :59:22.fit around my egg, and look about. Some Scotch egg is now ready to be
:59:23. > :59:28.pane'd. I'm going to put it in flour to make sure that the egg wash will
:59:29. > :59:31.stick. Now I will put it in my egg wash and as soon as it is coated
:59:32. > :59:39.I'll put it in my breadcrumbs. And it's all done. As you can see, all
:59:40. > :59:49.beautifully covered and ready to go in the deep-fat frying. 160 degrees.
:59:50. > :59:55.To minutes. The egg is now ready to go into the oven for a further five
:59:56. > :00:02.minutes. I'm going to put my plaited together and cut a piece of my
:00:03. > :00:09.porkpie. -- platter. That looks lovely. Khan these are made of left
:00:10. > :00:14.over bits of cooked pork which is a pate. Quite a course pate. It's
:00:15. > :00:31.mixed with bits of gherkins. This is like but alert -- this is
:00:32. > :00:35.like a coleslaw with grain mustard. I've got a famous particularly, and
:00:36. > :00:43.the customers loved. Then I've got a little salad with croutons and
:00:44. > :00:49.crispy bacon. Just to give us that tiny little bit of green and
:00:50. > :00:55.freshness. The next bit I need to put on is my crackling. This one is
:00:56. > :01:02.one pig skin which we boiled, dehydrated for 12 hours, then fried.
:01:03. > :01:10.So they look like prawn crackers. This is the really good stuff.
:01:11. > :01:19.The last but not least is my Scotch egg. I'm just going to cut this in
:01:20. > :01:42.half. In theory I should have a really lovely, runny yolk.
:01:43. > :02:08.How are you today? Fine, thank you. Do enjoy this. I am looking at this
:02:09. > :02:10.and thinking, if only every pub in England could see that. It is
:02:11. > :02:28.inspirational. This is really lovely meat. It has
:02:29. > :02:45.got to get ten out of ten for presentation.
:02:46. > :03:05.It is like a textbook pub lunch, isn't it?
:03:06. > :03:13.It is something you could have whilst having a very good lunch.
:03:14. > :03:19.That Scotch egg looked incredible. Lets answer a few of your cooking
:03:20. > :03:25.quandaries. First, we have Sam from London on the line. What is your
:03:26. > :03:38.question? I am cooking with my mummy.
:03:39. > :03:47.We have a whole check-in and we want to make something a whole lot better
:03:48. > :03:55.than a normal cooked chicken. Get your mum to help you brain the
:03:56. > :03:59.chicken -- brine, put a little bit of milk in the bottom, some nutmeg,
:04:00. > :04:11.salt pepper and a few bay leaves and cook that slowly. He is only six!
:04:12. > :04:12.But he is doing it with his mum. What would you like to see, heaven
:04:13. > :04:30.or hell? This one says, my mum would like a
:04:31. > :04:34.great recipe for a nice cheese is gone and has not got Twitter. It is
:04:35. > :05:11.from pan in Kibblesworth. Don't batter it down. I want any
:05:12. > :05:20.tips on plans to tournament is something delicious. I have chutney
:05:21. > :05:26.and I pickle them and it goes absolutely brilliant. I use white
:05:27. > :05:32.wine vinegar. White wine, Brown and some spaces. I've done it in
:05:33. > :05:50.raspberry vinegar, that is really nice. Let's go back to the phones.
:05:51. > :05:59.Julia from Liverpool. I've got to get on with my question. My question
:06:00. > :06:06.is in that they've because it is a Lancastrian question. I've got a
:06:07. > :06:11.pound of beautiful cooked shrimps, I've done obvious things with them,
:06:12. > :06:16.I don't want to cook them, I want to present them nicely. Give me an
:06:17. > :06:21.idea. I love using them in any sort of Thai food. One of the first
:06:22. > :06:27.things we ever did on Saturday Kitchen was Tamarind Spring Rolls.
:06:28. > :06:31.The little sweet brown shrimps have got the power to see you through.
:06:32. > :06:42.You can put them into a risotto at the end. It is really good. I think
:06:43. > :06:49.you've pulled! Which would you like to see? You mentioned the source,
:06:50. > :07:00.that did it for me, got to be Food Heaven. I am scoring big over here!
:07:01. > :07:04.What would you like to ask? It is my older sister's birthday coming up,
:07:05. > :07:10.and I have some salmon fillets and I was wondering if you know any good
:07:11. > :07:18.recipes? We've got plenty. Good recipes for salmon fillets.
:07:19. > :07:24.Cast-iron pan, some butter, olive oil, cooked potatoes, there you go.
:07:25. > :07:34.Easy. Some creme fraiche on the side, papers, herbs, chopped dill.
:07:35. > :07:44.Lots of ideas there. Which dish would you like to see? I'm going to
:07:45. > :08:00.say Food Hell. What? I hope your salmon sucks. It is time for the
:08:01. > :08:04.omelette challenge. Don't forget, we are the ones that need to taste
:08:05. > :08:09.them, so we need proper omelettes. Have you developed any new tactics
:08:10. > :08:15.since you were last on because you were disqualified. I expect to be
:08:16. > :08:19.again. I'm not a fast cooker of omelette because actually, you
:08:20. > :08:30.should not cook them that fast. I just try to get it on the plate. I
:08:31. > :08:38.have all these famous chefs on the board, I want to beat some of them.
:08:39. > :08:41.You were 27.10. Quite respectable. I never got beyond 31. You've both
:08:42. > :08:49.been here before and you know the rules. Feel free to use anything
:08:50. > :09:00.from the ingredients in front of you to make it as tasty as possible.
:09:01. > :09:08.Let's put the clocks on the screen please. Are you ready? Get your
:09:09. > :09:59.hands off the eggs. The concentration is remarkable.
:10:00. > :10:10.This plan is not very nonstick. We are going to get omelettes but not
:10:11. > :10:12.very fast. That is one bad omelette. Mine is quite good. It is the shape
:10:13. > :10:38.of an omelette. I reckon it is an omelette. I don't
:10:39. > :10:57.think that's an omelette. I reckon some of it is. Let's have a look.
:10:58. > :11:11.There is a bit of seasoning. Lot of time for that. For the first time,
:11:12. > :11:19.Diana goes on the board. Niklas goes in the bin. You're under a minute.
:11:20. > :11:30.Niklas, the bin. Goodbye. You were slow and it was not an omelette.
:11:31. > :11:45.I got carried away again! Diana... You will go on the board. You are
:11:46. > :11:52.just there. Near Mary Berry. That is a nice place. But we've got another
:11:53. > :12:04.song in the bin and this is because we can. This is the new single. Say
:12:05. > :12:14.a prayer to all the gods... Which dish will meet the -- Meat Loaf be
:12:15. > :12:21.served? Food Heaven or Food Hell? Posted card on Parma ham in a bed of
:12:22. > :12:24.wilted spinach. We will find out after we dropped in with James
:12:25. > :12:35.Martin, who is in need of some comfort food.
:12:36. > :12:42.My butternut squash soup with lime served with freshly baked bread. A
:12:43. > :12:47.nutritious way to pick yourself up and it takes very little time to
:12:48. > :12:50.prepare. Home-made bread does not need to be complicated because when
:12:51. > :12:56.I'm at home I use some of this stuff. It's a ready-made dry mix.
:12:57. > :13:00.Grab a packet like this, pinch of salt, 300 millilitres of warm water.
:13:01. > :13:08.We are going to make this together. With bread, you follow a recipe but
:13:09. > :13:11.it is all in your fingers and it is only through experience and having a
:13:12. > :13:19.go at it that you will understand what you're trying to achieve. The
:13:20. > :13:23.problem is most reacted differently. If it is dry at this stage it will
:13:24. > :13:27.be really dry when it comes out of your oven. If it springs back when
:13:28. > :13:31.you press the top that it means the door is ready. You can buy great
:13:32. > :13:36.mixes from most supermarkets and it is a brilliant way to get some of
:13:37. > :13:42.the guesswork out of making a perfect loaf. It needs one hour to
:13:43. > :13:49.prove and I will prepare my baking tins, flowerpots. They certainly add
:13:50. > :13:55.the wow factor to any pick me up meal. Line the inside is with
:13:56. > :14:02.grease-proof paper and then back to the door. You can knock the door
:14:03. > :14:10.back. Watch what happens when you put your hand in, it collapses.
:14:11. > :14:19.Ideally you want 150 grams but something about that size. The best
:14:20. > :14:26.way of doing it is to put the bread, folded in on itself. Turn it over.
:14:27. > :14:34.Please into the bottom. -- put these in the bottom. Sprinkle it with a
:14:35. > :14:41.bit of flour. No egg wash needed. Leave this to prove. This is what we
:14:42. > :14:46.call a secondary prove. Foreign decorative finish, cover slice into
:14:47. > :14:54.the top of the lows then put in a very hot oven for ten minutes. That
:14:55. > :14:58.was simple and now for the easy bit. For my nutritious soup all I need is
:14:59. > :15:06.based butternut squash, a finely sliced onion and a frying pan with
:15:07. > :15:12.some butter. What you need to do is to cook it quite quickly. When you
:15:13. > :15:18.dated this size, it will take no more than five minutes to cook. Add
:15:19. > :15:27.some vegetable stock and some milk. Full fat, of course.
:15:28. > :15:37.Salt and pepper. Bring this to the boil, cook this for about five
:15:38. > :15:53.minutes. What we do now is just blended. - blend it. Now it is nice
:15:54. > :15:57.and finely blended, this is key, you don't need to pass it through a
:15:58. > :16:04.sieve, see how smooth it is because you have cooked it nicely. You have
:16:05. > :16:09.to finish it off. I'm going to use lime zest, line juice which goes
:16:10. > :16:17.amazingly with butternut squash. A good amount of lime juice and lime
:16:18. > :16:25.zest. And then always what you have to do with soup is season at. The
:16:26. > :16:31.lime will freshen up this soup. It's a great addition. If you can put it
:16:32. > :16:43.in with carrots and different stuff it lifts the flavour. This looks
:16:44. > :16:49.fantastic. Lovely and simple. It is simple, it tastes great and is full
:16:50. > :16:58.of flavour. When you are at home you can be a bit fancy. But a bit of
:16:59. > :17:10.watercress on the top. And there you have it. Butternut squash and lime
:17:11. > :17:16.soup with home made bread. Lime is key to this. Makes it come alive.
:17:17. > :17:26.Butternut squash is great as it is but when you put it in there it
:17:27. > :17:30.really lifts the soup. # When the day is done and the sun
:17:31. > :17:34.goes down # And the moon lights shining
:17:35. > :17:40.through... # Just like a sinner before the
:17:41. > :17:46.gates of heaven # I'll come crawling home back to
:17:47. > :17:55.you. #. Good stuff. Would you guys like to
:17:56. > :18:01.join the band? Yes! OK. You have to shave and when a short skirt and a
:18:02. > :18:06.halter top. Daniel, I'm up for that. I knew that about you already. Time
:18:07. > :18:10.to find out whether Meat Loaf is facing food heaven or food health.
:18:11. > :18:17.Food heaven will be this fantastic rib eye steak with a classic
:18:18. > :18:24.bearnaise saws and triple cooked chips. Or you could have your food
:18:25. > :18:31.hell, this beautiful bit of cod, in Parma ham, served on a bed of wilted
:18:32. > :18:38.spinach. Heaven! We know that the calls went 2-1 in favour of heaven.
:18:39. > :18:44.How do you think that Niklas and Diana voted? Niklas? I think he
:18:45. > :18:56.would like the cod so I will go for help. When the show is over, I'm
:18:57. > :19:04.coming after you! Diana, it is on your shoulders. I think Meat Loaf
:19:05. > :19:14.deserves to go to heaven. Yes! Rib eye steak, bearnaise saws and chips.
:19:15. > :19:20.See, that is why you lost with you on that. Diana, help me make the
:19:21. > :19:24.building blocks to the bearnaise saws. Peppercorns and finely chopped
:19:25. > :19:33.Chellat. Niklas, could you do the chips? Yes, OK. He's never cooked a
:19:34. > :19:40.chip in his life. Just as well we are mates. Do you do many chips in
:19:41. > :19:45.your restaurant? No, oil in a restaurant full of fire is not a
:19:46. > :19:54.great idea. I bet you will make these chips. What kind of potatoes
:19:55. > :20:01.do you make? Maris Piper, fried potatoes with onions in the pan. Why
:20:02. > :20:06.did we say that we would make bearnaise saws on live telly? It's
:20:07. > :20:12.one of the things we do. In rehearsals, Niklas saved my life. So
:20:13. > :20:19.I'm hoping that apart from the chips he will sort out my bearnaise saws.
:20:20. > :20:24.It's going to be all right. It's important that the temperature of
:20:25. > :20:35.the X and the butter or almost the same. -- the eggs. Top tip. I have
:20:36. > :20:42.my eggs in there, with a nice pinch of salt. You're talking to a man who
:20:43. > :20:46.knows how to make bearnaise saws. Rib eye steak with beautiful
:20:47. > :20:55.marbling all the way through it. Dave, would you ask Mr Meat Loaf how
:20:56. > :21:02.he likes this done? How do you like your meat, Meat? Medium. Not medium
:21:03. > :21:08.rare, between the medium rare and medium. I know that I'm picky.
:21:09. > :21:20.That's about a minute and a half on each side. I promise. You will love
:21:21. > :21:26.it. Trust me. I'm not just cooking, and having a work-out. I can't
:21:27. > :21:33.believe you forced him to appeal his own potatoes. Get off, you, you
:21:34. > :21:36.concentrate on potatoes! You are on chips! They will be blanched vest
:21:37. > :21:41.and cooked to oven temperature and these will be the best chips that
:21:42. > :21:53.Niklas, with his Michelin star restaurant has ever cooked. They are
:21:54. > :22:02.doing well, what's that? The reduction is reduced. A little
:22:03. > :22:07.thinner. You want them that size. Get rid of some of this so it is all
:22:08. > :22:13.timed nicely. The trick is to keep adding the butter one knob at a
:22:14. > :22:23.time. Until it multiplies into a classic bearnaise finished with
:22:24. > :22:28.tarragon... I don't like bad chips. Fat chips. All you like then once.
:22:29. > :22:41.I'm just going to put my hand under the tap. Have you burned yourself,
:22:42. > :22:49.dude? Just a little bit, it's fine. I love watching him peel the
:22:50. > :22:54.potatoes. Oh, look at this. Come on. There's nothing better than the
:22:55. > :22:59.state. Rib eye is good. Get it to room temperature before you cook it.
:23:00. > :23:05.That is very important. You are cooking and perfect. To season it
:23:06. > :23:11.with pepper leave it until it is just cooked and then flip it over,
:23:12. > :23:19.otherwise the Pepe Woburn. We leave it. -- otherwise the Pepe will burn.
:23:20. > :23:26.There are to schools of thought. We never flip it. Heston is a flipper.
:23:27. > :23:34.We always rested. Iraq, Niklas? That's good praise from you. That
:23:35. > :23:45.didn't happen in rehearsals -- you reckon, Niklas? I feel Jane Fonda!
:23:46. > :23:56.Do you want a break? Yes, go on. What do you reckon? Looks good. More
:23:57. > :23:59.butter. I'm trying to do it seven dishes Lee, give him some eyes for
:24:00. > :24:08.his hand and he's dropped it all over the floor! It's all kicking
:24:09. > :24:15.off, my earpiece has gone again. Go-ahead. Beautiful. Let's check the
:24:16. > :24:24.chips. They should be doing all right. Golden brown, textured like
:24:25. > :24:34.son. Watch out for the eyes on the floor, it will be slippery now.
:24:35. > :24:38.Torvill and Dean down there. -- watch out for the ice on the floor.
:24:39. > :25:00.I'll add a slight bit of oil. It won't be long, mate, it won't be
:25:01. > :25:11.long. It's perfect. Steak is off, chef. How other chips? Coming along.
:25:12. > :25:21.How is the bearnaise? It's good! No lemon. I think it's good. Look at
:25:22. > :25:30.that bearnaise saws, fantastic. -- source. I am giving going, I'm not
:25:31. > :25:35.stopping until it's perfect. It's a lovely texture -- I am keeping
:25:36. > :25:40.going. This will be the best bearnaise we have ever cooked,
:25:41. > :25:55.thanks to Niklas. Could we just have a little break? Put them on a plate.
:25:56. > :26:02.Lovely. -- a little sprig. You know what, we love you, give us a kiss.
:26:03. > :26:10.What a man. Can I have a kiss from Jane Fonda?
:26:11. > :26:23.LAUGHTER Let's put it provocatively. Niklas,
:26:24. > :26:35.do you want to do the napping of the bearnaise? It looks good now.
:26:36. > :26:42.Beautiful. Right, beautiful. So that is our rump steak with triple cut
:26:43. > :26:53.chips and bearnaise saws and we sincerely hope that you enjoy it.
:26:54. > :27:00.This is bearnaise source, right? You cannot be messy when you serve Meat
:27:01. > :27:09.Loaf. Happy with that? Look at that. That's get you a really soft bed.
:27:10. > :27:17.Checking it is to your liking. It is exactly... Where did you hide the
:27:18. > :27:27.wine Si? Beautiful, you want steak with bearnaise, come on. I'm just
:27:28. > :27:33.going to put some wine in. Is great being here, see you all later. When
:27:34. > :27:36.you talk, sometimes, you end up eating a lot of bad stuff and you
:27:37. > :27:45.dream about sitting down and eating something substantial. I'll tell you
:27:46. > :27:50.what Peter has chosen. This is ?7 49 from Waitrose and I think it is a
:27:51. > :28:01.great choice. What do you think, Diana, Niklas? This is really good.
:28:02. > :28:09.Tried the steak? Available, the chip. Your first British chip,
:28:10. > :28:15.seriously? This is the turning point where Niklas starts eating chips and
:28:16. > :28:24.ruins his reputation as the sexiest man in Sweden, it is all thanks to
:28:25. > :28:33.us. That beef is good. How are those chips? They are hot. Well, that's
:28:34. > :28:38.all from us today on Saturday Kitchen Live, thanks to the
:28:39. > :28:42.wonderful Diana Henry, and Niklas Ekstedt, and our fantastic studio
:28:43. > :28:46.guest Meat Loaf. Not forgetting Peter Richards for his excellent
:28:47. > :28:52.wine choice. All the recipes from the show are on the BBC website.
:28:53. > :29:02.We've had a great time and we hope you've enjoyed the show. Next week
:29:03. > :29:03.Donald 's game is calling the shots. Bye bye guys, see