:00:15. > :00:21.Good morning. The wind may have died down, in fact it is freezing
:00:21. > :00:31.outside, so let's warm you up with 90 minutes of food, this is
:00:31. > :00:36.
:00:36. > :00:39.Saturday Kitchen, Live! Welcome to the show. Cooking with me, live, in
:00:39. > :00:42.the studio are two very familiar faces here on Saturday Kitchen.
:00:42. > :00:45.First, the man who helped put Scotland firmly on the culinary map
:00:45. > :00:52.and continues to inspire people through his very own cookery
:00:52. > :00:55.schools. It's Nick Nairn. Next to him is the man in charge at the
:00:55. > :00:58.award-winning Modern Indian restaurant, The Cinnamon Club.
:00:58. > :01:08.Making a long overdue return to the show, it's Vivek Singh. Good
:01:08. > :01:08.
:01:09. > :01:12.morning to you both. So, Nick, on the menu for you? It is baked
:01:12. > :01:17.potato, but a posh one. I was thinking that, it would have
:01:17. > :01:22.to be all the way from Scotland. A big celebration dish.
:01:22. > :01:26.Like a thermidor? Yes, but without the complicated sauce. A clever
:01:26. > :01:31.sauce with the lobster. From the east coast of Scotland?
:01:31. > :01:34.the west coast, we have them both sides.
:01:34. > :01:40.Follow that, Vivek? A stir fried goose with paratha. A good
:01:40. > :01:46.alternative to Christmas. Is this a dish that is on your menu
:01:46. > :01:51.this Christmas? Yes, it will be on the Christmas lunch that we serve.
:01:51. > :01:56.There is something on the side of it, what is that? It is my wife's
:01:56. > :01:59.recipe for paratha. Sounds good to me. So two top dishes to look
:01:59. > :02:01.forward to we've also got our line- up of great foodie films from the
:02:01. > :02:04.BBC archive. Today it's Rick Stein, Lorraine
:02:04. > :02:07.Pascale, Valentine Warner and the late great, Keith Floyd. Now, I
:02:07. > :02:15.need to keep my wits about me today as our special guest thrives on
:02:15. > :02:19.mistakes and bloopers. Welcome the brilliant, Harry Hill! Welcome to
:02:19. > :02:24.the show. Thank you for inviting me to your
:02:24. > :02:29.castle. When is the central heating going in? It is cold in here! So,
:02:29. > :02:33.not the greatest cook in the world? How dare you! That's not much of a
:02:33. > :02:37.welcome. That is what I read about you?
:02:37. > :02:40.don't do much. I like it pierce the film lid.
:02:40. > :02:46.Is that it? I think so. I do a roast.
:02:46. > :02:51.Of course, you do the roast chicken? I do, but I've been banned
:02:51. > :02:56.from doing, I made a spaghetti bolognese, when I put too much meat
:02:56. > :03:04.into it, so my wife has banned me from making it now.
:03:05. > :03:10.Hopefully, these guys will inspire you. At the end of the show it is
:03:10. > :03:15.your food hell or food heaven. Based on your nightmare
:03:15. > :03:21.iningredient and favourite iningredient. So the best
:03:21. > :03:26.iningredient, what is that? Butter! I like it in toast, sometimes I get
:03:26. > :03:29.a big piece of butter and force it into my face. I know it is not good
:03:29. > :03:34.for me. What about the dreaded food hell?
:03:34. > :03:39.Radishes. I hate them. I know that the Chinese like to carve them into
:03:39. > :03:44.different shapes. It can be used for such, yes?
:03:44. > :03:52.But I don't like the taste of them. So, butter or radishes for Harry. I
:03:52. > :03:58.don't think there is a fight for this one. First, food heaven, it is
:03:58. > :04:02.peanut and breadcrumbed chicken breast. Finished with a couple of
:04:02. > :04:06.slices of homemade butter on the top.
:04:06. > :04:13.Or Harry could be facing food hell, radishes.
:04:13. > :04:21.I will make yuzu marinated tuna. It is dressed in a soy sauce and
:04:21. > :04:29.lime juice dressing, that sounds great, doesn't it? I hope I don't
:04:29. > :04:34.get that one! It is looking likely with that lot over there! Let's
:04:34. > :04:38.meet the other two chef's table guests. Caryn, you wrote in, who
:04:38. > :04:43.did you bring with you? This is my friend, Sara.
:04:43. > :04:47.Caryn, you are seriously travelling next year? Yep. I have 18 months
:04:47. > :04:50.planned. Over ten different countries. I'm hoping to spend a
:04:50. > :04:55.year in Australia, working and travelling it is really exciting.
:04:55. > :04:59.I'm going to Kenya for five weeks to volunteer. I'm looking forward
:04:59. > :05:04.to that. There are amazing places on your
:05:04. > :05:08.list, Indonesia, Singapore? Yes, I'm doing a trek to the mountains
:05:08. > :05:11.there. Yeah, it is really, really exciting.
:05:11. > :05:17.I'm looking forward to the different foods to experience. I
:05:17. > :05:20.was in the south-east of Asia this year. I fell in love with it. I did
:05:20. > :05:26.not eat a single Piece of Western food.
:05:26. > :05:29.So, looking forward to it. And you will both get to decide
:05:29. > :05:38.what Harry is eating at the end of the show.
:05:38. > :05:43.I already know! If you would like to ask us a question, call us on:
:05:43. > :05:47.If you get on the show, I'll be asking you if Harry should be
:05:47. > :05:51.getting food heaven or food hell. So start thinking. Are you hungry?
:05:51. > :05:55.Starving. Good. Cooking first, the man at the
:05:55. > :06:04.forefront of the modern British food scene for 25 years.
:06:04. > :06:11.25 years stkhrap I feel everyone of them! -- -- 25 years! I feel every
:06:11. > :06:15.one of them. So, the lobster? a lobster thermidor.
:06:15. > :06:20.While we are talking, part of the joy of coming on Saturday Kitchen
:06:20. > :06:27.is watching you do the messy jobs while I get to do the nice bits.
:06:27. > :06:33.I will put this on as I know I will get caked! So, lobster, this is
:06:33. > :06:39.obviously, west coast /east coast? Scottish lobster! It is brilliant
:06:39. > :06:44.up there. The sauce is simple... Argh! It is
:06:44. > :06:49.The sauce is simple... Argh! It is alive! It is dead, I can assure you.
:06:49. > :06:55.Here we have double cream. A little bit of mustard. That helps to
:06:55. > :07:01.thicken the cream up. A little bit of lemon juice and egg yolks to
:07:01. > :07:06.make a liaison. Thermidor is with sometimes
:07:06. > :07:14.mushrooms, a bit of brandy? Yes, all of the traditional things. This
:07:14. > :07:19.is a cheat's version. But, you know, we did this, Paul
:07:19. > :07:24.Rankin and I did a telly series, we did this on that. He was being a
:07:24. > :07:29.bit, baked potato with lobster, it is not that clever, but it is one
:07:29. > :07:34.of those things that eats really, really well. So, mustard, cream, a
:07:34. > :07:39.bit of lemon zest. When you think of lobsters, people
:07:39. > :07:44.think that they are expensive, but if you pick the season, in the
:07:45. > :07:49.right place, they are inexpensive. I was up in Cumbria, they were �5.
:07:49. > :07:55.Really? That is fantastic. The supermarkets do well. They can
:07:55. > :08:00.be about a fiver. You can use crab meat, king prawns. There are lots
:08:00. > :08:06.of changes. Lots of lemon juice. About half a
:08:07. > :08:10.lemon or so. We will serve it with a salad, a crunchy cucumber, tomato,
:08:10. > :08:18.Hershey salad. Tell us about what is happening?
:08:18. > :08:24.Well, we have secured a second site up in Aberdeen. The Aberdonians
:08:24. > :08:31.love their food up there. And Aberdeen is still booming, that
:08:31. > :08:36.whole oil thing has kept it in a really buoyant economy.
:08:36. > :08:43.But the food to choose from, you have some of the best food larders
:08:43. > :08:48.in the world? Scotland? Yes, the u -- there is the stuff from the sea,
:08:48. > :08:55.the stuff from the rivers it is great, also the mountains.
:08:55. > :09:02.Now, a bit of parmesan in here. Run us through the sauce again, you
:09:02. > :09:09.have got? Double cream, mustard, lemon zest, lemon juice, parmesan.
:09:10. > :09:16.All nice things to eat. And the eggs? Put the yoke in and
:09:16. > :09:21.let it cook quickly, don't scramble The easiest way to get the meat
:09:21. > :09:26.from the joins here is using a lobster pick. You can use a spoon?
:09:26. > :09:30.The handle of a teaspoon is what I tend to use, I don't have a posh
:09:30. > :09:35.lobster pick. Now, James, we are having guests up
:09:35. > :09:43.at the cook's school. We did a poll to see who our customers wanted.
:09:43. > :09:49.Guess who was the top of the list? I dread to think, go on.
:09:50. > :09:56.You! You have said this, we didn't do this in the rehearsal! Yes, I
:09:56. > :10:00.will be there! You like it up there? I did. I thought it was
:10:00. > :10:03.amazing. What was amazing was the mushroom picking. You went on the
:10:03. > :10:07.little boat you have got. It is brilliant. Fantastic.
:10:07. > :10:12.How is the lobster coming on? nearly. There$$NEWLINE. Right, I
:10:12. > :10:19.will start on the salad while you are doing that.
:10:19. > :10:22.Do you go to Scotland much? Oh, you go to the Good Food Show, don't
:10:22. > :10:26.you? I was in Cumbria, that is over the water from Northern Ireland.
:10:26. > :10:32.You have that bank of ocean, we are talking about lobsters it is just
:10:32. > :10:37.one of the most rich sea-food areas in the world in terms of shellfish.
:10:37. > :10:43.Scotland is the biggest producer of langoustines in the world. The fish
:10:43. > :10:47.in Scotland is amazing. Peter Head in Britain, you are
:10:47. > :10:51.spoilt for choice. So, let's give that a stir around.
:10:51. > :10:56.Let's then pile it into the potato skins with a little bit of cheese
:10:56. > :11:02.on the top. The potatos you have used? These
:11:02. > :11:06.are red roosters. They are a floury potato. Grown in Scotland, but an
:11:06. > :11:11.Irish variety. What is not to like about this?
:11:11. > :11:18.Cream, egg, cheese, lobster, baked potato.
:11:18. > :11:21.Liking it so far? Yes. Can you pop that on top.
:11:21. > :11:30.I will leave you to finish off the salad.
:11:30. > :11:33.So, the salad, a bit of cue come better, tomato, olive oil and lemon
:11:33. > :11:38.juice as well. So, you were going to ask me how
:11:38. > :11:43.the restaurant is doing? I wasn't going to, I was going to grate the
:11:43. > :11:48.cheese! Go on, how is the restaurant going? It is going well.
:11:48. > :11:51.We are doing another three years for the Hilton there in Dunblane.
:11:51. > :11:56.So looking forward to really good food from that amazing larder that
:11:56. > :12:01.you were talking about, that we have in Scotland.
:12:01. > :12:06.Right, you can keep the shells here? They do great soups. I have
:12:06. > :12:11.said about the soups on the show. You mentioned langoustines, it is
:12:11. > :12:18.something that we should be eating more. We export so much of it?
:12:18. > :12:23.of the stuff we get is exported. And, you know, how can somebody in
:12:23. > :12:30.Europe enjoy a langoustine better than we can? We get it on the day
:12:30. > :12:36.it comes from the ocean?! Don't talk to me about Europe! To talk to
:12:36. > :12:42.us, call this number: 7 You can -- you can put your
:12:42. > :12:48.questions to us live later on. All of the other recipes for the
:12:48. > :12:56.show are at bbc.co.uk/recipes. So, tell us about the salad? So, a
:12:56. > :13:06.nice crunchy, fresh salad. The potato is very rirb. -- rich.
:13:06. > :13:08.
:13:08. > :13:18.So, there is cucumber, red onion, parsley, tomatos, lemon juice,
:13:18. > :13:25.
:13:25. > :13:31.olive oil and all mixed together. We call this salad a kachumbah.
:13:31. > :13:37.I was talking about an amazing turkey curry, I said about doing it
:13:37. > :13:47.with flatbreads, but he told me you were coming on the show. So, maybe
:13:47. > :13:47.
:13:47. > :13:55.not! So, what is it called in India? It is kachumbah.
:13:55. > :14:00.You have invented all of this stuff before us. How old is Indian
:14:00. > :14:07.cooking? As old as India itself! There we go.
:14:07. > :14:13.So, remind us of what this is again? That is a little lobster
:14:13. > :14:17.baked potato with a kachumbah salad. As easy as that.
:14:17. > :14:26.It looks delicious. A twist on the thermidor that we were saying. The
:14:26. > :14:32.same flavours are in there. There we go, the first dish, breakfast!
:14:32. > :14:37.Do you like lobster? I love lobster. It is so expensive, isn't it,
:14:38. > :14:45.unless you go to Iceland. It can be, unless you can find it?
:14:45. > :14:52.You mean the country? I wouldn't know what to do with it ?! I had
:14:52. > :14:55.this as a kid in a pub, but my job was to take the cling film off it.
:14:55. > :15:04.How is it? Really good. Fantastic.
:15:04. > :15:08.The gait thing about that, you can do that at Christmas? Yes, you can
:15:08. > :15:14.make them beforehand and put them in the fridge and take them out
:15:14. > :15:19.later and put them in the oven. Right, for the wine, we have Tim
:15:19. > :15:21.Atkin in Lincolnshire this week. So, what has he chosen to go with
:15:21. > :15:26.what has he chosen to go with Nick's splendid spud.
:15:26. > :15:36.I'm heading down the hill after a tour of the castle, to find some
:15:36. > :15:41.great dish s -- wines for this week's dishes.
:15:41. > :15:46.I tell you what, Nick, this is the poshest baked potato that I've ever
:15:46. > :15:55.heard of. I'm determined to do it justice. Lobster is a delicate
:15:55. > :16:00.flavour. A I have a couple of suggestions. One could be this
:16:00. > :16:03.Falanghina from Naples, but I have this lobster heaven it is the
:16:03. > :16:08.Nicolas Potel Bourgogne Chardonnay, Vieilles Vignes 2010. Some people
:16:08. > :16:11.think that Chardonnay is passe, but there is Chardonnay and Chardonnay.
:16:12. > :16:19.At this price, this is close to the top of the tree.
:16:19. > :16:23.It is made by the exciting young names in burgundy, it gives the
:16:23. > :16:28.wine extra concentration in the absence of oak. On the nose this is
:16:28. > :16:33.restrained and slightly nutty with a hint of lemon zest and a touch of
:16:33. > :16:37.butterry, creaminess behind it. On the palate... It is a wine that
:16:37. > :16:42.works well with the dish for three reasons: It is delicate enough not
:16:42. > :16:49.to overwhelm the lobster. It has the texture to work nicely with the
:16:49. > :16:52.cream, potato and cheese, and thirdly, the acidity on the wine
:16:52. > :17:01.keeps the wine lively on the pal yet.
:17:01. > :17:04.Nick, I reckon that this is one of the best burgundy wine for the
:17:04. > :17:12.price. I don't know about the wine? I love
:17:12. > :17:18.this. This is proper it has length, depth, and balance and at �8 a
:17:18. > :17:24.bottle?! That is brilliant. In It is a grown-up wine.
:17:25. > :17:30.It has legs. A brilliant wine. What do you reckon to the food and
:17:30. > :17:35.the wine match? A very grown-up wine for a great dish.
:17:35. > :17:42.I have to say, �8 that is probably one of the best wines we have had
:17:42. > :17:47.in five years. Well, this is the VT show, we have to go on the internet
:17:47. > :17:51.and order it! Brilliant for Christmas. You can be joining us
:17:51. > :17:58.here at the table at some time in the series. Write to us with your
:17:58. > :18:04.name and address to: Don't forget to put a stamp on your
:18:04. > :18:07.envelopes, please. Later on, Vivek is to have a spicy version of a
:18:07. > :18:11.festive favourite, what is it again? It is stir fried goose with
:18:11. > :18:16.paratha. It is with green chillies, curry
:18:16. > :18:20.leaves and red onion and a paratha on the side. That I will be making.
:18:20. > :18:26.Right, it is time for another inspiring foodie film from Rick
:18:26. > :18:36.Stein. He is feeling the Indian vibe too, on the beach in Goa with
:18:36. > :18:40.
:18:40. > :18:46.a cold beer and a plate of spicy arrived here off a plane years ago
:18:46. > :18:54.arrived here off a plane years ago you can understand why they can't
:18:54. > :18:59.The other day I was talking to this English woman in the hotel.- She said, "Turned out nice again."
:18:59. > :19:02.You can't make jokes about the weather in Goa. Every day is lovely.
:19:02. > :19:10.And at the end of a lovely day like this, what I really like is a cold Kingfisher beer...
:19:10. > :19:13.and a plate of papads.
:19:13. > :19:18.These are papads and they are fantastic. They're just wonderful.
:19:18. > :19:21.First you get a hot frying pan, put a bit of oil in it, then chuck in some onions.
:19:21. > :19:27.Turn them over until they're nice and brown.
:19:27. > :19:36.Throw in chopped tomatoes and squeeze it with your fish so it squidges and squashes.
:19:36. > :19:41.You're trying to make a paste out of it. Cook that until it's dry.
:19:41. > :19:44.Then you throw in some prawns.
:19:44. > :19:50.You get a couple of pounds of prawns down in the market here for about a quid.
:19:50. > :19:55.Chop them up, throw them into the frying pan and turn them over.
:19:55. > :20:01.Then add some finely-chopped green chillies.
:20:01. > :20:06.Slit them open, take out the seeds with a spoon.
:20:06. > :20:12.Now you add a big splodge of chopped-up ginger, very finely chopped.
:20:12. > :20:15.Then stir in some chopped-up garlic.
:20:15. > :20:21.Now add a couple of spices - a big pinch of lovely, yellow turmeric,
:20:21. > :20:26.then some chilli powder or cayenne pepper for a bit of heat.
:20:26. > :20:31.Then a good squeeze of lime right the way over
:20:31. > :20:35.and then season it with sea salt. Sea salt's better,
:20:35. > :20:41.but it doesn't matter. Then set it aside and leave it to cool down.
:20:41. > :20:46.Now take some of those little poppadoms.
:20:46. > :20:51.They're flecked with chilli powder, so they're a bit hot.
:20:51. > :20:55.Put a tablespoon of the mixture in the middle of one of those discs,
:20:55. > :21:00.then roll those up, push them down and seal them with a beaten egg.
:21:00. > :21:08.Brush the two ends of the papads with egg again and fold the ends in- to stop the bits coming out.
:21:08. > :21:13.Then you drop the papads into very hot oil,
:21:13. > :21:17.about 190 degrees, and they just go whoosh!
:21:17. > :21:20.They fry on one side for about a minute, minute and a half,
:21:20. > :21:27.turn them over and they're all bubbly like poppadoms. Another minute on the other side,
:21:27. > :21:33.take them out of the oil, trim the ends, cut them in half,
:21:33. > :21:41.cocktail sticks, lots of lime, and there we go!
:21:41. > :21:46.Wow! Wow!
:21:46. > :21:56.Was anything better designed to go with cold beer? I don't think so.
:21:56. > :22:13.
:22:13. > :22:18.This is Goan prawn caldene and like a lot of these Goan curries,
:22:18. > :22:21.we start with some onions, some garlic, just sliced in this case,
:22:21. > :22:24.and some ginger - standard flavours- to start off a curry.
:22:24. > :22:27.Just stir those around a bit.
:22:28. > :22:33.While that's cooking away gently so it lightly browns, I'll tell you- about the other ingredients.
:22:33. > :22:36.I'm using prawns, but you can make caldenes with all kinds of fish.
:22:36. > :22:39.They're like a Portuguese fish stew. That's where "caldene" came from.
:22:39. > :22:43.I'm not sure if it refers to the dish or the stew.
:22:43. > :22:49.They're a bit like Sydney harbour prawns. I wish we could get prawns like this in England. Look at those.
:22:49. > :22:53.So I've peeled a load of those laboriously.
:22:53. > :22:56.They're just gonna taste wonderful.
:22:56. > :23:00.While that's cooking away, let me talk about these beautiful spices.
:23:00. > :23:03.These are the spices that go into the caldene.
:23:03. > :23:07.Peppercorns here are more full-flavoured.
:23:07. > :23:13.If you taste an English peppercorn against a Goan one, the Goan one is just like that!
:23:13. > :23:18.Beautiful cumin and those coriander seeds taste really lemony.
:23:18. > :23:23.Turmeric and poppy seeds. The poppy- seeds give the caldene a thickness.
:23:23. > :23:28.It's not a thin fish stew.
:23:28. > :23:33.First, that spice powder. I ground that up. I haven't roasted the spices
:23:33. > :23:40.because I'm looking for fragrantflavours, not nutty flavours you get-from roasting. Horses for courses.
:23:40. > :23:45.Then the ground-up poppy seeds to thicken it up.
:23:45. > :23:51.And now the liquid. In there about three-quarters of a pint of coconut milk.
:23:51. > :23:56.And now some tamarind water.
:23:56. > :24:02.Tamarind water is made out of tamarind which is the pod of a really big tree.
:24:02. > :24:08.You buy this in the market like that and I put it in a bowl of warm water, break it up,
:24:08. > :24:14.then pass it through a sieve and give it a good squeeze to get the goodness out of it.
:24:15. > :24:18.Like lemon juice, but not so sharp.
:24:18. > :24:25.So bring that up to the boil and add some shredded chillies. These are very mild chillies.
:24:25. > :24:31.Not all Indian food is searingly hot- and this is quite mild.
:24:31. > :24:36.It's a bit like the korma of the fish cookery world in India.
:24:36. > :24:42.I'll put a good handful of those chillies in there and a bit of salt.
:24:42. > :24:46.We'll just leave that to simmer away for 5 to 8 minutes.
:24:46. > :24:50.I'll come over here to the prawns.
:24:50. > :24:53.This is one of the most distinctive- features of Goan cooking.
:24:53. > :24:58.A lot of meat and fish is marinaded- in vinegar.
:24:58. > :25:05.This is coconut toddy vinegar, but white wine vinegar would be just as good.
:25:05. > :25:08.Just a couple of tablespoons in with the prawns and some salt.
:25:08. > :25:13.Ideally, you should marinade these for 20 minutes.
:25:13. > :25:22.I've just tasted one raw and they're just tasting wizard! So stir those in.
:25:22. > :25:28.They will only take two minutes to cook. I keep saying, "Don't overcook seafood."
:25:28. > :25:33.That goes for Goan prawns and Padstow scallops.
:25:33. > :25:38.Finally, some chopped coriander. Lots and lots of chopped coriander.
:25:38. > :25:48.That looks absolutely wizard!
:25:48. > :25:52.
:25:52. > :25:53.Yes,
:25:53. > :25:53.Yes, that
:25:53. > :25:58.Yes, that prawn
:25:58. > :26:02.Yes, that prawn curry did look wizard, whatever that means. The
:26:02. > :26:08.prawn poppadoms that Rick made is a great addition to a can pay menu
:26:08. > :26:13.for a Christmas party, but I want to show you a simple way of doing a
:26:13. > :26:21.can pay that can be prepared in advance.
:26:21. > :26:26.Because Nick Nairn is here, I am using these Arbroath Smokie cakes
:26:27. > :26:35.which are delicious. This is with a jam, it is like a
:26:35. > :26:39.Thai chilli jam. There are Kaffir lime leaves, a little bit of sugar,
:26:39. > :26:45.mint and the whole lot is blended in a food processor.
:26:45. > :26:48.What are the leaves there? They are Kaffir lime leaves. Smell them...
:26:48. > :26:55.Kaffir lime leaves. Smell them... Kaffir lime leaves, lovely.
:26:55. > :27:02.There you go. I don't know if you are taking the mick or what ?!
:27:02. > :27:11.don't know if I am either! Where can you get the smoke smokes from?
:27:11. > :27:16.Ie lank? You can get them online! - Iceland?! You can get them online
:27:16. > :27:20.from Scotland. This guy smokes them in a barrel,
:27:20. > :27:25.covers them, and you have to eat them straight from the barrel. The
:27:25. > :27:31.flavour is amazing. So if you ever get the chance.
:27:31. > :27:36.That is why I'm putting them in a fish cake, cheers for that,
:27:36. > :27:40.destroying them. Just put it in a fish cake. Blend it all up, with
:27:40. > :27:46.ginger in there as well. So, congratulations on TV Bups, ten
:27:46. > :27:50.years? Yes, ten years. When you first started out, you did
:27:50. > :27:55.not think that comedy would be a proper career? I didn't think that
:27:55. > :27:59.you could make a living out of it. I thought I better be a doctor
:27:59. > :28:05.instead. Something to fall back on. What did you study? Did you study
:28:05. > :28:10.being a doctor or specialise? the course, disected the human body,
:28:11. > :28:16.all of that, sorry to put you off that! I mean the course was good
:28:16. > :28:20.fun, but when I started work, I realised that there was a lot of
:28:20. > :28:25.responsibility involved. In the course you are a student, it
:28:25. > :28:34.doesn't matter if you turn up, no- one cares, but if you are in charge,
:28:34. > :28:39.then people might get hurt! Exactly. Not that anyone did! So, how did TV
:28:39. > :28:44.Burps start, then? Did you win the fringe festival in Edinburgh?
:28:45. > :28:50.went up to Edinburgh, the smokis, I would go up and stay up there and
:28:50. > :28:57.have kippers a lot. That was the Edinburgh Kipper Festival that I
:28:57. > :29:01.did my act at. I did those shows, I won an award. I did a bit of radio,
:29:01. > :29:06.it was not exactly an overnight success.
:29:06. > :29:12.Is that all while you were doing a bit of doctoring as well? No. No. I
:29:12. > :29:19.had to give it up. I did locums for a while. I would go to a hospital
:29:19. > :29:25.in Brighton or something, do a locum for a weekend. Then I would
:29:25. > :29:33.nip back and do a couple of gigs. You travelled to India? I did a
:29:33. > :29:38.month at the All-Indian Institute in Delhi. It is a fantastic country.
:29:38. > :29:46.That is 20 years ago. It was not quite the tourist destination it
:29:46. > :29:53.has become. I believe you. It is not a tourist destination.
:29:53. > :30:00.Well, I don't want to fight about it! So, we ate Indian food all the
:30:00. > :30:06.time. I don't know what it is like now, but you could not get
:30:06. > :30:13.McDonald's and all of that stuff. You can get a bit of that now.
:30:13. > :30:17.You then went into television with TV Burps, what was that your idea?
:30:17. > :30:22.Well, do you remember Gary Bushel? Yes.
:30:22. > :30:25.He had a column in the Sun. He asked me to take it over while on
:30:26. > :30:32.holiday. I don't know why, but he did. I did that, I thought maybe
:30:32. > :30:37.there is a TV show in it, that is it. That is how it started. That is
:30:37. > :30:43.the story behind the start of TV Burp.
:30:43. > :30:48.It is crazy? Yes, just for a clip show. It has been a quiet ten years
:30:48. > :30:53.in entertainment! It is incredible the work you put into it, you do
:30:53. > :30:58.all of the research? Well, there are five of us that do it. We all
:30:58. > :31:02.watch as much as each other. I wake up in the morning and watch
:31:02. > :31:08.Emmerdale for two hours. What programmes do you start with? The
:31:08. > :31:13.soaps and that sort of stuff? like to mix it up. So if I start
:31:13. > :31:20.with EastEnders, I watch two hours of that. After that, you feel a bit
:31:20. > :31:25.dirty, so you will watch, I will watch something like There Is No
:31:25. > :31:29.Taste Like Home. That is Gino. He meets people who have recipes that
:31:29. > :31:36.have been in the family for years, which they have changed slightly.
:31:36. > :31:44.There is one where they go this is aunty Maude's rabbit pie, but when
:31:44. > :31:51.aunty Maude made it, she made it with stake... So, I might do that
:31:51. > :31:55.and if I watch a cookery show, I think I might watch Signed By Katie
:31:55. > :32:00.Price. Something that is trivial and silly, then back on to
:32:00. > :32:05.Coronation Street. I tend to structure my day, very much in the
:32:05. > :32:10.way you structure a menu! This is accumulating with the DVD out this
:32:10. > :32:14.Christmas, this is the best of? This is an accumulation of the best
:32:14. > :32:20.bits. So, you have great sports that come
:32:20. > :32:25.on the show as well? Yes, they are not prestige bookings like this
:32:25. > :32:31.show. We have Brian from Big Brother.
:32:31. > :32:36.Thank you! We have two people that were on There Is No Taste Like Home.
:32:36. > :32:39.So, I mean it is the best bits. There is a funny bit, extra bits of
:32:39. > :32:45.me getting it wrong and mucking about.
:32:45. > :32:51.And with that, you have taken the idea from that and produced a book
:32:51. > :32:56.as well? There is a book of bloopers. It is more for kids.
:32:56. > :33:02.It is mistakes, mist prints and silly stories from around the world.
:33:02. > :33:05.These are true stories? Yes, apparently, so they tell me. I just
:33:05. > :33:09.edited it. I didn't read all of the papers from around the world,
:33:09. > :33:15.obviously. And there is this thing on Sky One?
:33:15. > :33:19.Yes, Little Crackers. They do this thing where they get well-known
:33:19. > :33:23.comedians to put together a flash- back to growing up. My one is about
:33:23. > :33:33.the time I adopted a little boy from Africa, who then went on to
:33:33. > :33:33.
:33:33. > :33:38.become a very well-known rock star. These are all fixal? No it is true!
:33:38. > :33:44.-- these are all fictional? No it is true. That is out at Christmas.
:33:44. > :33:51.You have a connection with food? Your broth ser a farmer? Yes, my
:33:51. > :33:55.brother makes Rod and Ben's Soup. He went to agriculture college. We
:33:55. > :34:00.grew up in rural Kent. He was always mucking about over the
:34:00. > :34:05.fields. You have a great thing you are part
:34:05. > :34:11.of, this fair trade thing? Yes, they wrote to me to ask me to get
:34:11. > :34:18.involved in fair trade. I went to Ghana and Malawi. My great love is
:34:18. > :34:21.peanuts. I eat a lot of peanuts. I had this idea to get Harry's Nuts,
:34:21. > :34:27.that you can buy in the supermarkets.
:34:27. > :34:34.And literally 100% of it goes to... I don't make money out of it! I've
:34:34. > :34:42.been a fool! I can't believe I've been very badly advised! Oh,?
:34:42. > :34:46.is all you are getting! It is a floor tile. I often serve my meals
:34:46. > :34:50.on a carpet tile! That is it. That is all you are getting.
:34:50. > :34:56.That is the grouting! I knew that was coming.
:34:56. > :35:00.That looks nice. This is the chilli jam and the
:35:00. > :35:05.smokis. Yes, my broth ser a farmer, he does
:35:05. > :35:10.the organic veg. He came with me. It is interesting from his point of
:35:10. > :35:20.view to see how they work. All the earth in Malawi, how do you think
:35:20. > :35:20.
:35:20. > :35:25.it is farmed? Oxen? Nope. By hand? Yes, by hand it is all tilled by
:35:25. > :35:33.hand. They don't have machines, they don't even have oxen.
:35:33. > :35:40.It is incredible! I don't know what to -- what to say! He's frightening
:35:40. > :35:46.me! I will put this on a floor tile. You can try it! Lovely, a lollipop!
:35:46. > :35:50.It looks like a lollipop! That is the Arbroath smokie. It is lovely.
:35:50. > :36:00.Happy with that? Yes, I think that you need a better way of securing
:36:00. > :36:00.
:36:00. > :36:09.it to the stick! Gorgeous! A fork normally works! Right, what are we
:36:09. > :36:19.cooking for Harry at the end of the show? Is it food heaven? Butter, or
:36:19. > :36:29.for that I can do butter and breadcrumbs with breast of chicken
:36:29. > :36:29.
:36:29. > :36:33.and a chilli jam. Or food hell? Radishes, made in a
:36:33. > :36:43.dish called yuzu marinated tuna. Some of you and the guys in the
:36:43. > :36:44.
:36:44. > :36:50.studio get to decide Harry's food, Nick? I'm afraid, tuna.
:36:51. > :36:56.Caryn? The tuna is my heaven so, it will be your hell, Harry, sorry.
:36:56. > :36:59.When did you make this? Now! That is what I was doing?! What a great
:37:00. > :37:05.idea. I thought you were doing the washing up.
:37:05. > :37:09.Now, we have brilliant baking ideas from Lorraine Pascale. She has
:37:09. > :37:19.Italian roots, so today she is making mini cakes. Sounds
:37:19. > :37:26.
:37:26. > :37:28.Believe it or not, there's and on the occasional weekend,
:37:28. > :37:31.I do still cook some of those dishes but they're just a little bit updated.
:37:31. > :37:34.And this is my favourite Italian.
:37:34. > :37:37.Hi. Hello. How are you? All right. How are you doing? Very well.
:37:37. > :37:42.Hello, gorgeous. You came at the right time. Buon giorno, signorina.
:37:42. > :37:47.Ecco! Prosciutto. Thank you.
:37:47. > :37:50.Hmm! Very good.
:37:50. > :37:55.Mascarpone.
:37:56. > :37:59.Have you got any amaretti?
:37:59. > :38:03.We've got those ones. That's too big. What about this one? That's good. Any other things?
:38:03. > :38:08.Honey. Honey, honey, honey. Honey? Yeah. Right there.
:38:08. > :38:11.Perfect. Thank you. You're welcome.
:38:11. > :38:19.Right, I'm off to bake Italian.
:38:19. > :38:23.I love experimenting with different cake flavours
:38:23. > :38:26.and the other day I was eating a tiramisu
:38:26. > :38:29.and I just thought, "Why not make a tiramisu cake?"
:38:29. > :38:33.But rather than make a really big one, I thought I'd do mini ones.
:38:33. > :38:38.They're just so much more playful and this dessert really knocks people's socks off.
:38:38. > :38:41.So I've got 165 grams of softened butter here
:38:41. > :38:45.and 200 grams of sugar and half of that sugar is a soft brown sugar
:38:45. > :38:49.because it givessuch a beautiful, caramelly flavour.
:38:49. > :38:54.So I'm going to add my eggs. Two eggs.
:38:54. > :38:58.Free-range or organic if you can.
:38:58. > :39:03.260 grams of flour which I add in two lots.
:39:03. > :39:10.That's 260 there.
:39:10. > :39:15.I'll just start that slowly, give that a good mix.
:39:15. > :39:21.I just find this way of doing it in two lots is so much quicker and so much easier.
:39:22. > :39:26.You don't have to worry about folding and all that. Just bung it in.
:39:26. > :39:31.And the other two eggs. It's also a lot less likely to curdle.
:39:31. > :39:36.Two more eggs.
:39:36. > :39:40.And the rest of the flour goes in.
:39:40. > :39:44.Another mix.
:39:44. > :39:51.Two tablespoons of instant coffee powder in four tablespoons of hot water.
:39:51. > :39:57.The funny thing is I don't even like- coffee, but in this it tastes absolutely divine.
:39:57. > :40:01.And now the ricotta, 80 grams of this.
:40:01. > :40:04.This makes the sponge extra-moist.
:40:04. > :40:09.OK, give that a really good beat. Make sure it's all nice and incorporated.
:40:09. > :40:13.OK, I'm happy with that.
:40:13. > :40:19.Just crumble in about eight to ten amaretti biscuits.
:40:19. > :40:24.And it gives it a wonderful flavour and extra texture, a lovely crunch.
:40:24. > :40:27.There we are.
:40:27. > :40:30.Another stir.
:40:30. > :40:33.OK, that's done.
:40:33. > :40:38.So I find the easiest way to put a mixture into small muffin cases
:40:38. > :40:45.is with a mechanical ice cream scoop.
:40:45. > :40:51.And I remember as a child making fairy cakes,messing around with two teaspoons.
:40:51. > :40:54.This is much more efficient.
:40:54. > :41:04.And this goes into the ovenfor about 25 minutes at 180 degrees.
:41:04. > :41:17.
:41:17. > :41:21.So the cakes have been cooled and I've cut them in half.
:41:21. > :41:26.And I've made a mascarpone cream here and this coffee sugar syrup.
:41:26. > :41:30.I'm going to slabber this all over the cakes.
:41:30. > :41:33.Not only does it add more flavour,
:41:33. > :41:36.but it also makes the cakes very, very moist.
:41:36. > :41:40.It's just so easy to make.
:41:40. > :41:43.Tip 165 grams of granulated sugar into a pan...
:41:43. > :41:46...with 165 ml of water.
:41:46. > :41:49.Then add two tablespoons of coffee powder
:41:50. > :41:52.and put the pan on a really low heat.
:41:52. > :41:59.Then once the sugar is dissolved, just turn up the heat and boil the syrup for two to three minutes.
:41:59. > :42:02.And you can afford to put as much as you want on.
:42:02. > :42:05.This is my secret weapon when making sponges.
:42:05. > :42:10.It just makes them really, really moist.
:42:10. > :42:14.OK? Now for the mascarpone...
:42:14. > :42:17.Again, ice cream scoop.
:42:17. > :42:20.And a dollop.
:42:20. > :42:24.Now let me tell you how I made it. This is so delicious.
:42:24. > :42:27.It's 500 grams of mascarpone witha couple of drops of vanilla extract,
:42:27. > :42:30.then a handful of crushed amaretti biscuits
:42:31. > :42:34.with about four tablespoons of icing sugar.
:42:34. > :42:37.Then a few good glugs of Marsala.
:42:37. > :42:41.And then just mix it all together.
:42:42. > :42:44.The last dollop...
:42:44. > :42:48.Now I'm going to get the lids on.
:42:48. > :42:58.Squash the lids on top.
:42:58. > :43:04.
:43:04. > :43:07.These are just so brilliant.
:43:07. > :43:11.They have the nobility of a dessert,- but the playfulness of a cupcake.
:43:11. > :43:16.I'm going to put them on this cake stand.
:43:16. > :43:22.They're just oozing with this mascarpone cream.
:43:22. > :43:27.I'm going to drizzle these with the coffee sugar syrup.
:43:27. > :43:32.Now, I tell you, everyone, tiramisu lovers or not, will adore these.
:43:32. > :43:34.Look at that.
:43:34. > :43:44.Beautiful.
:43:44. > :44:04.
:44:04. > :44:04.And
:44:04. > :44:05.And Lorraine
:44:05. > :44:09.And Lorraine is
:44:09. > :44:14.And Lorraine is back here at 11.30am after the show on BBC One
:44:14. > :44:20.with more great recipes for you. Still to come on Saturday Kitchen,
:44:20. > :44:25.Keith Floyd is in Northern Ireland. After a classic Ulster fry, he
:44:25. > :44:30.heads off to bake a traditional potato bread.
:44:30. > :44:37.Nick and Vivek are here with a chance to break their EGG-sisting
:44:37. > :44:44.times on the omelette challenge board! The Saturday Kitchen
:44:44. > :44:49.omelette challenge is coming up at the end of the show. What are we
:44:49. > :44:53.facing for Harry, is it going to be food heaven or food hell? Vivek?
:44:53. > :44:58.The weather calls for butter, but for me it is radish.
:44:59. > :45:04.Right, time to get the spicing behind the hob it is the incredible
:45:04. > :45:08.chef behind the restaurant, Modern India, The Cinnamon Club. It is the
:45:08. > :45:12.brilliant Vivek Singh. Ten years this year of The Cinnamon
:45:12. > :45:15.Club? Yes, ten years of The Cinnamon Club.
:45:15. > :45:19.Great. This is going well. So this is on
:45:19. > :45:27.the menu at Christmas? This is on the menu on Christmas Day.
:45:27. > :45:29.So what do we have here, then? have a south Indian goose with
:45:29. > :45:35.curry leaf, green chillies and onion.
:45:35. > :45:45.Where is it from in terms of India, do you use goose over there? This
:45:45. > :45:47.is a south Indian dish that we do is a south Indian dish that we do
:45:47. > :45:53.with beef. When you look at the goose, really
:45:53. > :45:58.when you are cooking this, cook it whole. The longer and slower in the
:45:58. > :46:05.oven is better, I think. The thing about the roast goose is
:46:05. > :46:10.the crispy bits. The lovely skin. So, whole roast for me every time.
:46:10. > :46:16.Apart from something like this. What are you doing, rendering the
:46:16. > :46:26.fat? Yes. You don't need oil or fat, just put the skin side down and let
:46:26. > :46:36.it crisp up. On the other hand I am making a spice crust, I have cloves,
:46:36. > :46:39.
:46:39. > :46:44.garlic, cardio mum, -- cardiomum and chilli. If you noticed I have
:46:44. > :46:51.the whole spices in first, then the smaller spices in after.
:46:51. > :46:55.What spices are there in there? have fennel, coriander, the cloves,
:46:55. > :47:05.cardiomum, red chilli and the fennel.
:47:05. > :47:06.
:47:06. > :47:11.Can you smell this I can smell it from here, that is proper.
:47:11. > :47:15.Conyou take this idea and utilise it with something other than
:47:15. > :47:20.turkey? It can be used for the turkey too.
:47:20. > :47:25.It is a great idea for Christmas lunch if you have a turkey or a
:47:26. > :47:28.goose. You can do this stir-fry with the left overs it is a great
:47:28. > :47:35.way to use up the left overs on Boxing Day.
:47:35. > :47:42.You are going to New York? You are doing a little pop-up restaurant?
:47:42. > :47:48.am doing a week-long pop-up in New York. In Desmond's it is a great
:47:48. > :47:51.idea. An English chef who runs Desmond's on the Upper East Side. I
:47:51. > :47:57.love the idea of an Indian restaurant going from London. I
:47:57. > :48:01.like to think of it as the latest British export, really. Indian
:48:01. > :48:05.food! Do they have many Indian restaurants in New York There are a
:48:05. > :48:11.few, but nothing like London has. You don't have anything like London
:48:11. > :48:14.has. Right, so we have the green
:48:14. > :48:20.chillies. We can see in the pan there, the
:48:20. > :48:26.reason you don't add oil, look at the fat coming from the goose.
:48:26. > :48:31.Yes. Right, I have a couple of green chillies, a couple of cloves
:48:31. > :48:36.of garlics. Are they hot? Yes, they are
:48:36. > :48:40.somewhere between a bird's-eye chilli and the thick fat ones.
:48:40. > :48:45.I have done the coconut and the ginger. Tell me about the bread.
:48:45. > :48:51.Right, the bread, you have to be careful. This is my wife's recipe
:48:51. > :49:01.for the paratha. You have the chapatti flour.
:49:01. > :49:09.You want this in? Right. A pinch of onion seed and carrum seed.
:49:09. > :49:18.I'm not doing this, this is your wife's recipe! A pinch of salt.
:49:18. > :49:22.Do you want fat in there? Just oil for now.
:49:22. > :49:29.How much? Just a tablespoon or so. Done, yes.
:49:29. > :49:32.Then just water to mix? Yes, just the water to mix it is a simple
:49:32. > :49:38.unleavened dough. There you go.
:49:38. > :49:42.Now, where would these come from in India, north or the south?
:49:42. > :49:47.parathas are north Indian. All of north India you will find them
:49:47. > :49:52.being made in homes. Right, so we have the red onions,
:49:52. > :49:59.the ginger, the curry leaves, the green chillies, the garlic, it is
:49:59. > :50:04.all. There$$NEWLINE All of that. So you are keeping the onions
:50:04. > :50:08.large? A lot of times you caramelise the onions in Indian
:50:08. > :50:11.cooking? Here we are using them for protection. It is simple in the
:50:12. > :50:17.sense you have added everything almost into it. It is the way that
:50:17. > :50:21.the garlic is chopped. It is going to cook the same time as the onions
:50:21. > :50:24.will. Now, if New York was not busy
:50:24. > :50:30.enough for you, next year you have another restaurant opening up in
:50:30. > :50:40.London as well? That's right. I am opening up another Cinnamon
:50:40. > :50:45.Kitsch be in -- kitchen in Soho. In my head I have it more of a kitchen
:50:45. > :50:50.itself, it is a little more accessible and fun. There are some
:50:50. > :50:55.really interesting dishes. We are trying to find lamb's brains to use.
:50:55. > :51:03.You are trying to find lamb's brains? Yes.
:51:03. > :51:09.It is very traditional. What are you going to do with them?
:51:09. > :51:14.I'm going to marinade them and then add a garlic and herb spiced
:51:14. > :51:19.breadcrumb. Nice? Well, you know my rabbit has
:51:19. > :51:26.had a brain problem. We have had to do a transplant with my rabbit's
:51:26. > :51:32.brain, but we could not get a rabbit. So we used the brain from a
:51:32. > :51:40.hare, since the operation, I have noticed that a lot of his schemes
:51:40. > :51:44.are increasingly ill-conceived! That's a joke! It didn't really
:51:44. > :51:52.happen! We didn't laugh at that one. That is free, that one. I have a
:51:52. > :51:58.question for you, what is ghee? is clarified butter. It is reduced.
:51:58. > :52:05.Even after it is clarified you keep cooking it off. Oh, right, thanks
:52:05. > :52:12.for clarifying that for me! I'm here all week! LAUGHTER It is a bit
:52:12. > :52:17.like James, you are, not really sure what to expect from you!
:52:17. > :52:26.me put some of this ghee on here. Fold it over.
:52:26. > :52:36.Then roll it again thin, yes? it into a triangle.
:52:36. > :52:38.Viv, what about the chapatti flour? It is a whole meal flour. It is
:52:38. > :52:44.still unleavened, no raising agents in it.
:52:44. > :52:48.So, you have the onions, the coconut and all of that in the
:52:48. > :52:53.stir-fry. You have added additional spices?
:52:53. > :52:57.Not yet. I will add the crust, the roasted spice crust that we have
:52:57. > :53:01.added. I will add that. I will do it just before I take it
:53:01. > :53:07.off. I'm going to use it as a seasoning. As a finishing spice,
:53:07. > :53:13.rather than a cooking spice. The reason it has been roasted before...
:53:13. > :53:16.While you are finishing that, all of today's recipes are on the
:53:17. > :53:21.website, go to bbc.co.uk/saturdaykitchen and find
:53:21. > :53:26.the dishes for our previous shows at bbc.co.uk/saturdaykitchen.
:53:26. > :53:31.Right, I will finish this off. So you want this dusted with a little
:53:31. > :53:35.butter at the end. So, that's the goose and the spice
:53:35. > :53:40.in there at the last minute in the stir-fry? Yes.
:53:40. > :53:45.There you go. Let's lift these out. That is one... There you go.
:53:45. > :53:48.And the other one. That is not bad, James. Not bad at
:53:48. > :53:52.all. The first time I have done these.
:53:52. > :53:57.I am finishing this off with the coconut milk.
:53:57. > :54:03.So, the last-minute, the coconut milk? Yep.
:54:03. > :54:13.Mix the whole thing up. There is a spoon there for when you
:54:13. > :54:13.
:54:13. > :54:20.are ready. There you are. You have your...
:54:20. > :54:26.cooked it medium rare, you didn't want it to go tough? That's right.
:54:26. > :54:31.If you are doing it Christmas lunch, do it like that. Cook it especially
:54:31. > :54:37.for you, but if it is leftovers, don't worry about it.
:54:37. > :54:41.So, remind us of what that is again? We have stir fried goose
:54:41. > :54:45.with paratha. And don't forget the parathas!
:54:45. > :54:51.That's it. There you have it.
:54:51. > :54:59.It looks stunning. What does it taste like? This is for you. Dive
:54:59. > :55:06.into that, tell us what you think. It's a big bit.
:55:06. > :55:11.Hmm! That's lovely. May I try the...? Sure.
:55:11. > :55:16.You can mix and match. Use the lamb? Lamb would work. Duck works
:55:16. > :55:24.well with this. Gosh, that is really nice. I'm definitely going
:55:24. > :55:31.to cook it for my Christmas lunch. That's a whole chilli...! Right,
:55:31. > :55:41.let's go back to Lincoln to see what Tim Atkin has to go with this
:55:41. > :55:47.
:55:47. > :55:51.what Tim Atkin has to go with this Vivek, your south Indian goose has
:55:51. > :55:57.presented me with a dilemma. I could choose a red or a white, but
:55:57. > :56:00.if I were picking the red, I would go with this green ash, but because
:56:00. > :56:05.of the coconut milk and all of those spices, I have decided to
:56:05. > :56:10.choose a white. The one I have picked is the Taste the Dfiference
:56:10. > :56:15.Awatere Valley Riesling 2011. The region here in New Zealand is
:56:15. > :56:23.best-known for Sauvignon Blanc, but this is different, it is a Riesling
:56:23. > :56:29.for a start and comes from the Awatere Valley, Prussian crisp,
:56:29. > :56:38.really tangy white wines. On the nose... I'm getting limes, lemon
:56:38. > :56:43.and a hint of minuterallity. And it works nicely with the Asian
:56:43. > :56:48.flavours of curry leaves, coriander and ginger. The acidity cuts
:56:48. > :56:54.through the milk and there is enough concentration to partner the
:56:54. > :56:57.goose. Vivek, your zirb a south Indian treat, I have come up with a
:56:57. > :57:03.South Island New Zealand wine to match it. I hope you like it.
:57:03. > :57:10.We certainly do. He is still suffering! What do you
:57:10. > :57:17.reckon? A great match. Oh, it was lovely.
:57:17. > :57:23.It has a lovely acidity to it. You have not got tonne the wine, have
:57:23. > :57:32.you? No, I will try the wine. It really cuts through the coconut
:57:32. > :57:36.and the Chile. What is it? -- it rul cuts through the coconut and
:57:36. > :57:41.the chilli. What do you think, Nick? It is
:57:41. > :57:45.outstanding it is really clean. Tim has picked two cracking wines.
:57:45. > :57:51.There you go. Now more seasonal recipes from Valentine Warner.
:57:51. > :58:01.Today, he thinks we should all be eating partridge, what do you
:58:01. > :58:04.
:58:05. > :58:12.reckon? Delicious. The partridge season is in
:58:12. > :58:19.The partridge season is in to get your teeth stuck
:58:19. > :58:26.Morning. Have you got any fat partridges? I have, yes. Can I have four? Yup.
:58:26. > :58:28.Traditionally, you cook partridge roasted with bread sauce
:58:28. > :58:32.and game chips, but there's a lot more that can be done with them.
:58:32. > :58:36.My street in London has a big Moroccan community, so to inspire me for my partridge dish,
:58:36. > :58:40.I've come to one of my local restaurants where they use spices
:58:40. > :58:44.to bring out the best flavours in meat.
:58:44. > :58:47.In Morocco, small birds are a real delicacy.
:58:47. > :58:50.Drusia is showing me her favourite recipe for Pusan,
:58:50. > :58:54.and I'm hoping to pick up some tips for my partridge.
:58:54. > :58:59.Drusia works fast and expertly adding turmeric, ginger and black
:58:59. > :59:03.pepper, a special Moroccan butter called Smen... It smells amazing.
:59:03. > :59:06...and olive oil, water and finely chopped onions.
:59:06. > :59:13.Mmm, it smells really wonderful.
:59:13. > :59:18.So, these are preserved lemons which have been packed in salt
:59:18. > :59:21.This is the kind of cooking I really like.
:59:21. > :59:24.On with the roof.
:59:24. > :59:30.The tajine then cooks on top of the- stove for around an hour, plenty of- time for a cup of sweet mint tea.
:59:30. > :59:34.'And then it's ready.' Wowee!
:59:34. > :59:40.That just smells amazing, there's this meltingly delicious turmeric- stained chicken and coriander.
:59:40. > :59:45.It's a joy to get a whiff of this, it really, really is.
:59:45. > :59:51.I think the Pusan replaced with partridges would do very well.
:59:51. > :59:54.That smells fantastic. Thank you, thank you very much.
:59:54. > :59:59.Drusia's use of punchy, aromatic spices has inspired me.
:59:59. > :00:03.I've decided to cook my partridge with ras al hanout, a heady Moroccan spice mix.
:00:03. > :00:06.You can buy ras al hanout ready made, but for me,
:00:06. > :00:09.there's nothing more satisfying than doing it yourself,
:00:09. > :00:12.so I'm heading back to my flat to get grinding.
:00:12. > :00:15.Ras al hanout translates as top drawer, or top notch,
:00:15. > :00:18.so this is a super special mix.
:00:18. > :00:21.Every recipe for ras al hanout is different.
:00:21. > :00:24.Some are reputed to have as many as 60 different ingredients,
:00:24. > :00:29.but the common version must include- a combination of cinnamon, cumin, turmeric, coriander and pepper.
:00:29. > :00:36.To my version, I'm adding some rose petals, saffron and cayenne.
:00:36. > :00:39.I like to work for my ras al hanout!
:00:39. > :00:42.Let's see what's going on here.
:00:42. > :00:45.It smells amazing - rosy and nuts and chocolates.
:00:45. > :00:48.Partridges are really one of my favourite all-time autumn meats.
:00:48. > :00:52.Delicious, plump, fantastic and tasty.
:00:52. > :00:55.Combined with the ras al hanout,
:00:55. > :00:58.it really makes for a tremendously good dish.
:00:58. > :01:02.So, one heaped tea spoon per bird of the ras al hanout.
:01:02. > :01:05.Twist them around.
:01:05. > :01:08.Look how happy they look - they're having a great time...
:01:08. > :01:12.like children in a sandpit. Take one good, hard, red onion
:01:12. > :01:16.and chop it really, really small.
:01:16. > :01:19.Big fat chunks won't do, point being that as the partridge cooks -
:01:19. > :01:22.which is not for too long - by the time it's all ready
:01:22. > :01:26.the onion is cooked through and soft.
:01:26. > :01:29.One, good, fat clove of garlic chopped...
:01:29. > :01:33...into virtual non existence. That's quite enough chopping for one day!
:01:33. > :01:37.Now, the rest...is just dead simple.
:01:37. > :01:42.This is the tajine. It's commonly mistaken that the tajine is the name of the food.
:01:42. > :01:47.It's not - it's actually the name of the dish. Take your onion and garlic
:01:47. > :01:50.and scatter it over the bottom.
:01:50. > :01:53.Now, a big, generous handful...
:01:53. > :01:57.of... Mmm! ..golden sultanas.
:01:57. > :02:00.Yum! Now, this is ghee, used a lot in Indian cookery
:02:00. > :02:03.and is widely available in a lot of shops across the UK.
:02:03. > :02:06.It's butter with attitude.
:02:06. > :02:10.And now, our little fat partridges are going to come and rest.
:02:10. > :02:13.Pretty snug I'd say! Gather up the rest of your mix.
:02:13. > :02:17.This is good stuff, you've taken care of it, don't throw it away.
:02:17. > :02:20.Use it, this is gold dust!
:02:20. > :02:23.A bit more ghee...
:02:23. > :02:25.on each one just to kind of...
:02:25. > :02:28.lubricate...the birds.
:02:28. > :02:31.Then, some honey.
:02:31. > :02:34.Many good things in here, one after another.
:02:34. > :02:38.Now, don't be tight with the salt. You need a lot of salt to really bring the flavours out here.
:02:38. > :02:41.And finally...
:02:41. > :02:46.add a bit of water. There should be- a wonderful sauce at the bottom, and that needs a little help.
:02:46. > :02:52.I live on a Moroccan street in London and eat a lot of Moroccan
:02:52. > :02:57.I'm now going to put the lid on. The tajine is a very good thing
:02:57. > :03:01.It's a wonderful thing to use. In it goes.
:03:01. > :03:04.It takes 40 minutes on a medium heat.
:03:04. > :03:06.Finally, add some hard boiled eggs to garnish,
:03:06. > :03:10.heat through then whisk out the oven.
:03:10. > :03:13.Wowee, look at those lovely fat birds!
:03:13. > :03:18.Oh, the smell coming off here is so utterly delicious.
:03:18. > :03:22.Perfectly, perfectly cooked.
:03:22. > :03:26.It really is an extraordinary taste.
:03:26. > :03:31.Partridge with ras al hanout couldn't be better for a cold autumn day.
:03:31. > :03:34.For another tasty take on partridge, try it griddled.
:03:34. > :03:39.It's a recipe that I make time and time again because it's a perfect, "just in from work" supper -
:03:39. > :03:42.super simple, quick and delicious.
:03:42. > :03:46.First prepare your partridge for the pan.
:03:46. > :03:49.Cut the bird lengthways along the backbone,
:03:49. > :03:54.open it out and then with all your weight, push down to flatten it.
:03:54. > :03:59.Squashed flat the partridge will cook quickly and evenly when it's griddled or fried.
:03:59. > :04:02.Add a gurgle of olive oil,
:04:02. > :04:04.sprinkle with salt
:04:04. > :04:11.and cook on a hot griddle pan.
:04:11. > :04:15.While the partridge cooks, make the punchy Romesco sauce.
:04:15. > :04:20.Slice a couple of red peppers and put on a baking tray.
:04:20. > :04:25.Add a handful of roughly chopped tomatoes...
:04:25. > :04:30...then split a whole head of garlic- in two and throw half on the tray.
:04:30. > :04:33.Drizzle with olive oil...
:04:33. > :04:36.sprinkle with salt
:04:36. > :04:39.and roast in a very hot oven.
:04:40. > :04:44.When they're wonderfully charred on- the outside, remove from the oven.
:04:44. > :04:50.Once cooled, skin the peppers and tomatoes and add to the blender.
:04:50. > :04:54.Squeeze in the wonderfully gooey roasted garlic
:04:54. > :04:56.and for a deliciously nutty taste,
:04:56. > :05:00.add a good handful of lightly toasted flaked almonds.
:05:00. > :05:03.Add a teaspoon of rich sherry vinegar
:05:03. > :05:08.and a generous sprinkling of wonderful, heady sweet, smoked paprika.
:05:08. > :05:12.Tear in some hunks of stale bread and blend,
:05:12. > :05:15.slowly dribbling in the olive oil
:05:15. > :05:19.until the sauce has a rich, velvety consistency.
:05:19. > :05:23.Once the partridge is deliciously charred and crispy, remove from the pan.
:05:23. > :05:27.Spoon out a big dollop of Romesco sauce,
:05:27. > :05:37.add the partridge, sprinkle with toasted almonds and tuck in!
:05:37. > :05:47.
:05:47. > :05:47.And
:05:47. > :05:48.And we'll
:05:48. > :05:52.And we'll have
:05:52. > :05:57.And we'll have more great recipes from Valentine next week. Now, it
:05:57. > :06:03.is time to answer some of your foodie questions. Each caller helps
:06:03. > :06:07.to decide what Harry is eating at the end of the show. First, it is
:06:07. > :06:12.Kerry from Castleford. What is your question for us? For Christmas we
:06:12. > :06:16.are having a rolled bone shoulder of venison. I know it is a tougher
:06:16. > :06:23.cut. I would like to know the best way to cook it, with the best way
:06:23. > :06:28.to help to bring out the venison, but nothing with fennel or any seed.
:06:28. > :06:33.Venison is lean, so you need fat in there. Roll it with bacon and put
:06:33. > :06:38.in red wine and cook at a low temperature for about 120 Celsius
:06:38. > :06:44.for about three hours. That will give a nice gravy.
:06:44. > :06:47.I think the best is to have a red wine sauce with mushrooms and
:06:47. > :06:51.shallots in the end. Almost pot roast it.
:06:51. > :06:55.That is exactly what it is, a pot roast.
:06:55. > :06:59.There you go. What dish would you like to see at the end of the show,
:06:59. > :07:03.food heaven or food hell? It must be food heaven.
:07:03. > :07:08.There you go. Steve, from old nam Greater
:07:08. > :07:13.Manchester, are you there, Steve, what is your question? I have
:07:13. > :07:19.acquired two pheasants, I want to know the best ways of cooking the
:07:19. > :07:22.fillets. Acquired two pheasants?! These
:07:22. > :07:28.things happen! I suggest that you cook the breast separately and keep
:07:29. > :07:33.the legs for another day, but make a piece of coriander stem, green
:07:33. > :07:37.chillies, garlic. Throw in roasted cumin and coriander seeds into it
:07:37. > :07:42.crushed, apply it as a marinade on to the breast. Seer it lightly for
:07:42. > :07:48.a minute or two max on either side and finish it off in the oven for
:07:48. > :07:55.about three minutes, perhaps. Serve it slightly medium or medium rare.
:07:55. > :07:57.The whole thing? Pan fry it with apples and make is a sauce with
:07:57. > :08:03.cider, cream and tarragon. Delicious.
:08:03. > :08:08.Two recipes for you. What dish would you like to see at the end of
:08:08. > :08:13.the show, food heaven or food hell? It's got to be hell, James. There
:08:13. > :08:18.you go. Now, Mike, what is your question for us? I'm knocking up a
:08:18. > :08:28.beef Wellington this evening. I normally use a parm ham, pate and
:08:28. > :08:29.
:08:29. > :08:34.shallots n and the mushrooms, I am wondering what the chefs do with
:08:34. > :08:39.it? Parma ham, they don't normally use that. You can use pancakes, but
:08:39. > :08:43.if you use them with a little bit of wilted spinach, dried out, very
:08:43. > :08:49.dry and spread the pate on it, but make sure that the mushrooms are
:08:49. > :08:54.dry. The key to it, this reason to use the pancakes, not the Parma hae
:08:54. > :09:00.ham is that it soaks up the liquid from the beef and stops the pastry
:09:00. > :09:06.from going soggy. So bin the Parma ham, do it the classical way.
:09:06. > :09:13.Serving it with? Mushrooms are fantastic. That red wine garnish.
:09:13. > :09:18.Shallots, onions. Madeira sauce. You can get packs of
:09:18. > :09:22.stock and reduce it down with a little bit of Madeira sauce, that
:09:22. > :09:27.will be great. I think that everyone will be at yours for
:09:27. > :09:33.dinner. What dish at the end of the show, food heaven or food hell?
:09:33. > :09:35.Well, I think that radishes belong in your mother's salad, so food
:09:35. > :09:41.heaven. There you go.
:09:41. > :09:51.Now, how fast can the chefs make a simple three-egg omelette. Nick,
:09:51. > :09:53.
:09:53. > :10:01.you were in the top ten, but you've been booted. And Vivek, you are up
:10:01. > :10:06.there too, so, times on the clocks, please, are you ready? 3, 2, 1, go!
:10:06. > :10:12.They are normally pretty quick, these two.
:10:12. > :10:16.It's the concentration on their faces! Over teleeggs.
:10:16. > :10:21.It is feersly competitive! There you are, I told you that they were
:10:21. > :10:28.quick. The best thing about this, they do this and it is, "Get in
:10:28. > :10:31.there."! Right, I don't know what this is! The egg's cooked, James!
:10:32. > :10:41.And it is held together. This is the key.
:10:42. > :10:42.
:10:42. > :10:50.This one is slightly cooked mother. -- more. That's the bit I cooked.
:10:50. > :10:55.Vivek? Do you think you are quicker? I don't think so.
:10:55. > :11:02.Yes, you were quicker. Were you quick enough to get in the top ten.
:11:02. > :11:12.You did it in 17 .4 2 seconds, that puts you there! That is amazing.
:11:12. > :11:13.
:11:13. > :11:23.This knocks down Brynn! Oh, mate. I can't have been far behind him.
:11:23. > :11:24.
:11:24. > :11:27.Yours is an omelette, so you have knocked out the two Michelin stars,
:11:27. > :11:32.Tom Kerridge. He will not be happy about that.
:11:32. > :11:42.He'll be back. Do you think your beat your mate?
:11:42. > :11:48.You were close. 17.12 seconds! Two grown men and six eggs! It is
:11:48. > :11:53.pathetic. Right, will Harry get his idea of food heaven, butter? Or
:11:53. > :11:57.food hell, radishes? The guys in the studios are yet to make their
:11:57. > :12:07.minds up, first it is vintage TV from the brilliant Keith Floyd. He
:12:07. > :12:17.is in Belgium, but there is one thing on his mind a fantastic
:12:17. > :12:23.
:12:23. > :12:30.You've got it. It's Belfast and they eat this
:12:30. > :12:33.'Before I started making these scrumptious programmes,
:12:33. > :12:36.'all I'd seen of Belfast was pictures in the News;
:12:36. > :12:41.'pictures that didn't dwell on the proud city's culinary heritage.
:12:41. > :12:45.'I didn't actually come here with a song in my heart,
:12:45. > :12:53.'but after a blinding breakfast and an ear-bashing by the most loquacious people on earth,
:12:53. > :12:57.'I thought I was in Florence!'
:12:57. > :13:00.This is the kind of thing that gets you arrested -
:13:00. > :13:06.gazing at buildings and talking to yourself!
:13:06. > :13:13.But I'm really thinking about the profound culinary meaning of this splendid city.
:13:13. > :13:21.I'm meant to cross the road here!
:13:21. > :13:26.'Because our producer insists on giving a sense of place,
:13:26. > :13:32.'here's one of me yet again strolling through yet another anonymous city centre.
:13:32. > :13:42.'You wouldn't even know you were in Belfast, a city that exudes joie de vivre.
:13:42. > :13:42.
:13:42. > :14:31.Apology for the loss of subtitles for 48 seconds
:14:31. > :14:31.This is very
:14:31. > :14:31.This is very important
:14:31. > :14:34.This is very important to
:14:34. > :14:39.This is very important to Irish cooking, the diet, the whole bit.
:14:39. > :14:46.The best thing you could do is whip into Marks & Spencer and buy it,
:14:46. > :14:51.but of course, we wouldn't do that, we are in front of a peat fire, no
:14:51. > :15:01.magic, no electricity. This is the 200--year-old fashion. This is the
:15:01. > :15:04.
:15:04. > :15:07.Carefully put them in It's about this time you begin
:15:07. > :15:10.Happily, I am with my great chum Finula,
:15:10. > :15:13.who knows all about potato bread.
:15:13. > :15:16.Why couldn't we have saved trouble by peeling the potatoes first?
:15:16. > :15:20.Because it's traditional to boil them in their skins.
:15:20. > :15:25.Also, you can feed the skins to the chickens or the pigs.
:15:25. > :15:31.Do people still eat potato cakes in- Ireland? Yes, they eat them still.
:15:31. > :15:35.You can make them at home or buythem in bakeries or supermarkets.
:15:35. > :15:39.You use them with the Ulster Fry.
:15:39. > :15:42.Brilliant. Well, Richard...
:15:42. > :15:44.this is the high point of a regular- 18th-century farmer's day.
:15:45. > :15:52.He'd dress in the typical apparel -- silk bow-tie, suede jacket, Rolex watch!
:15:52. > :15:55.He'd set about peeling these
:15:55. > :16:00.but it's a very boring process, so you take a little tour around The Ulster Folk Museum
:16:00. > :16:08.and join us when we're at an interesting bit.
:16:08. > :16:17.Ah, YOU pick them up with a fork!
:16:17. > :16:21.'Every Sunday, they come in their thousands.
:16:21. > :16:31.'I think there's a plan afoot to turn these islands into a massive theme park!
:16:31. > :16:35.'Thrill to the memories of the three Rs
:16:35. > :16:38.'and I wonder what prayers were said by this bed.'
:16:38. > :16:43.Well, I hope you enjoyed that mini-tour round the park.
:16:43. > :16:47.I've been beetling away - this is a beetle.
:16:47. > :16:52.I've been crushing the potato into a fairly smooth mixture,
:16:52. > :16:55.adding some flour, butter and salt.
:16:55. > :16:59.Now all I have to do is roll it out.
:16:59. > :17:02.They built this cottage with doorways 5'3" high
:17:02. > :17:07.and I cracked my head on the top and it is actually spinning!
:17:08. > :17:14.They always say in an emergency have a cup of tea, don't they?
:17:14. > :17:17.So we roll this out quickly...
:17:17. > :17:21.How thick do you think they ought to be? A bit thinner.
:17:21. > :17:24.The griddle's up to frying speed,
:17:24. > :17:27.so you cut out some little wedges
:17:27. > :17:29.using this 18th century implement!
:17:29. > :17:32.Like that!
:17:32. > :17:42.Whizz on round here, Richard. On they go to a dusted griddle.
:17:42. > :17:51.
:17:51. > :17:55.I didn't say you could leave the stove,
:17:55. > :17:59.because I want you to take a nice little shot of me roasting!
:17:59. > :18:03.In a minute, they'll mix a sort of wobbly picture
:18:03. > :18:11.and you'll see us enjoying these crisp delicious potato cakes.
:18:11. > :18:16.There. Fifteen minutes later, they are cooked to perfection.
:18:16. > :18:21.Place them on a plate, add butter
:18:21. > :18:27.Finula, would you like a taste? Yes, please.
:18:27. > :18:31.While Finula's choking on that,
:18:31. > :18:34.I must tell you that we've had lots of letters
:18:34. > :18:40.from people asking how we choose the locations for the programmes.
:18:40. > :18:46.Well, in the director's office is a huge map of the British Isles and three darts which we throw!
:18:46. > :18:50.This one landed near Belfast!
:18:50. > :18:55.Anyway, we've only booked this place till half past eleven
:18:55. > :19:05.so we must be trotting along!
:19:05. > :19:06.
:19:06. > :19:07.And
:19:07. > :19:07.And there
:19:07. > :19:11.And there is
:19:11. > :19:15.And there is more from Floyd on next week's show, but now it is
:19:15. > :19:20.time to find out if Harry here is facing food heaven or food hell.
:19:20. > :19:25.Food heaven is this pile of butter, transformed into a chicken breast.
:19:25. > :19:31.We know you like the peanuts, blended with breadcrumbs, and
:19:31. > :19:38.served with buttered mashed potatoes and spinach. Or this pile
:19:38. > :19:43.of radish, to go with tuna and marinated in yuzu Joyce.
:19:43. > :19:50.What's that? I'll explain it, that's what you have got! Argh!
:19:50. > :19:54.First of all, we need the marinade. Let's do the cucumber and the mooli.
:19:54. > :20:02.That's the mooli. That's the Japanese radish.
:20:02. > :20:08.That's not a rad itch?! It is. -- rachish.
:20:08. > :20:14.We are shaving that to make a nice little salad. These are the
:20:14. > :20:20.breakfast ones here, these have a really good flavour. This is the
:20:20. > :20:26.yuzu Joyce. This is great. -- juice.
:20:26. > :20:35.This is a cross between a mandarin and a satsuma. It is quite strong.
:20:35. > :20:43.Hmm, it is nice. It is a bit like Mr Muscle! Right, we have the yuzu
:20:43. > :20:49.in there. We have soy sauce. It is strong, that. I told you! Whole
:20:49. > :20:55.chillies, now this! I was going to chillies, now this! I was going to
:20:55. > :20:59.warn you. A little bit of oil. I love the smell of freshly chopped
:20:59. > :21:03.rad ishes. I used to grow them as a kid.
:21:03. > :21:07.Growing your own is butter? But I would grow them, then I didn't like
:21:07. > :21:12.them. It is a painful memory for me.
:21:12. > :21:22.That's your tuna. Then all we do is literally coat it
:21:22. > :21:23.
:21:23. > :21:32.in this, the marinade of soy, a little bit of the yuzu juice.
:21:32. > :21:37.Which is very strong! Now a little bit of oil and then we seal the
:21:37. > :21:42.tuna. We cook this on all sides for literally about 30 seconds.
:21:42. > :21:49.Won't it be dangerous if it is not cooked all the way through.
:21:49. > :21:55.No, it is raw in the middle. I don't think that sounds safe.
:21:55. > :22:05.That is how we are Serbing it. Oh, he is touching it with his
:22:05. > :22:15.fingers. What you need is a spatula. How much would you pay for a piece
:22:15. > :22:30.
:22:30. > :22:40.�7? I don't like the way he is looking at me! Now, the dressing,
:22:40. > :22:40.
:22:40. > :22:46.we have the yuzu juice. How do you spell it? YUZU, there
:22:46. > :22:53.you go. Now, a little bit of this soy sauce.
:22:53. > :23:03.Then lime juice. So, we are turning that over. So
:23:03. > :23:05.
:23:05. > :23:10.seal it all the way around so it is even.
:23:10. > :23:17.Another idea of your food hell is a cold dish? Yes.
:23:17. > :23:23.Oh, no. I can see we are ending on a high today! Now, the salad here
:23:23. > :23:28.has the radishes thinly sliced. We have this mooli. You can pickle
:23:28. > :23:32.this which is great. If you don't like the radishes, you can cook
:23:32. > :23:38.them with cumin, a little bit of butter and water.
:23:38. > :23:45.May I have a little look at this. I wonder if I could carve it. Have
:23:45. > :23:51.you got a little knife. Careful... Hold still... Let's see if we can
:23:51. > :23:54.get the eyes out there. You want that for the eyes, there
:23:54. > :23:58.you go. Oh, that is good.
:23:58. > :24:08.That's what you use for carving the eyes? Yes.
:24:08. > :24:11.
:24:11. > :24:15.Seal that bit. Let's get the nose... Those are
:24:16. > :24:25.autumn the medical skills coming back, Harry. It is just like being
:24:26. > :24:30.
:24:30. > :24:37.in the operating theatre! Oh, dear! This is coming along nicely. Is it
:24:37. > :24:47.coming along nicely? Right, that is our tuna out of the way. How is the
:24:47. > :24:48.
:24:48. > :24:55.salad? It is good to go. That looks similar to me! I'm going
:24:55. > :25:05.to cut my hand off here. It is very sharp this knife.
:25:05. > :25:06.
:25:06. > :25:12.Argh! Don't do this at home, kids! There is a touch of the Easter
:25:12. > :25:16.Island about it. But it is not hugely dissimilar.
:25:16. > :25:23.Beautiful. Hello, and welcome to Saturday
:25:23. > :25:28.Kitchen! Oh, no, I've burnt the tuna.
:25:28. > :25:32.You could just be made redundant now, James. Saturday Kitchen
:25:32. > :25:38.presented by a mooli. Yeah, look at that. When did you do
:25:38. > :25:43.that? I've just done it there! Just to re-cap if you missed it. That's
:25:43. > :25:47.got the yuzu, the soy sauce. Don't drink this from a bottle, it is
:25:47. > :25:52.strong. A little bit of oil. Marinade the tuna. Seal it on all
:25:52. > :25:56.sides, take the dressing and pour it over the top and then thinly
:25:56. > :26:03.slice it. You don't think that anyone cooks
:26:03. > :26:07.this at home, though, do you? hope so! Has anyone ever written in
:26:07. > :26:13.to tell you so? It is very complicated.
:26:13. > :26:21.You can do this res pee by opening up a tin. It is not -- this recipe
:26:21. > :26:26.by opening up a tin, but it is very easy.
:26:26. > :26:31.It looks complicated. It has a jewel-like quality.
:26:31. > :26:39.Yes, it does. Right, time to plate this up.
:26:39. > :26:47.Tile it up! No, not tile it up! Tile it up. All of your food is
:26:47. > :26:53.served on tiles. British materials.
:26:53. > :26:58.Don't give him any ammunition, don't give him anymore! Then the
:26:58. > :27:07.cucumber goes on and the radishes, all the way down like that.
:27:07. > :27:12.There we go. Pile it up. There you go. Then, finally, we put
:27:12. > :27:22.that as a garnish. Oh, look, it sets it off lovely. It
:27:22. > :27:24.
:27:24. > :27:34.is a sort of Easter Island sort of feel to it. A very tear heaty thing.
:27:34. > :27:34.
:27:34. > :27:39.Right, now you have to try it! Alright. Don't eat too much radish.
:27:39. > :27:47.Not that! Look at that. That is lovely and turned the way you have
:27:47. > :27:53.cooked it, well, you haven't cooked it... It is very persuasive! Do you
:27:53. > :28:03.like that? It is lovely. It is nice. Right, to go with this, Tim has
:28:03. > :28:07.
:28:07. > :28:12.chons a Balbi Rose 2011, -- chosen. I think is the bitterness of the
:28:12. > :28:16.radishes that I don't like. You have gotten rid of it! I that I it
:28:16. > :28:20.works well together. James, this is a result. You have turned Harry
:28:20. > :28:25.into a radish lover. There you gou, congratulations on
:28:25. > :28:29.the DVD and best of luck this Christmas with your book as well.
:28:29. > :28:32.What are you doing? I'm trying to help.
:28:32. > :28:35.Well that's all from us today on Saturday Kitchen. Thanks to Nick
:28:35. > :28:38.Nairn, Vivek Singh and Harry Hill. Cheers to Tim Atkin for the wine
:28:38. > :28:41.choices and to our chef's table guests, Caryn and Sara. All of
:28:41. > :28:43.today's recipes are, as always, on the website. Go to:
:28:43. > :28:47.bbc.co.uk/saturdaykitchen. We'll be back, live, next week at the usual
:28:47. > :28:50.time of 10am when the great Michel Roux Sr who will be joining us