10/12/2011 Saturday Kitchen


10/12/2011

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Good morning. The wind may have died down, in fact it is freezing

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outside, so let's warm you up with 90 minutes of food, this is

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Saturday Kitchen, Live! Welcome to the show. Cooking with me, live, in

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the studio are two very familiar faces here on Saturday Kitchen.

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First, the man who helped put Scotland firmly on the culinary map

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and continues to inspire people through his very own cookery

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schools. It's Nick Nairn. Next to him is the man in charge at the

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award-winning Modern Indian restaurant, The Cinnamon Club.

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Making a long overdue return to the show, it's Vivek Singh. Good

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morning to you both. So, Nick, on the menu for you? It is baked

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potato, but a posh one. I was thinking that, it would have

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to be all the way from Scotland. A big celebration dish.

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Like a thermidor? Yes, but without the complicated sauce. A clever

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sauce with the lobster. From the east coast of Scotland?

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the west coast, we have them both sides.

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Follow that, Vivek? A stir fried goose with paratha. A good

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alternative to Christmas. Is this a dish that is on your menu

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this Christmas? Yes, it will be on the Christmas lunch that we serve.

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There is something on the side of it, what is that? It is my wife's

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recipe for paratha. Sounds good to me. So two top dishes to look

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forward to we've also got our line- up of great foodie films from the

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BBC archive. Today it's Rick Stein, Lorraine

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Pascale, Valentine Warner and the late great, Keith Floyd. Now, I

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need to keep my wits about me today as our special guest thrives on

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mistakes and bloopers. Welcome the brilliant, Harry Hill! Welcome to

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the show. Thank you for inviting me to your

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castle. When is the central heating going in? It is cold in here! So,

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not the greatest cook in the world? How dare you! That's not much of a

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welcome. That is what I read about you?

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don't do much. I like it pierce the film lid.

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Is that it? I think so. I do a roast.

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Of course, you do the roast chicken? I do, but I've been banned

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from doing, I made a spaghetti bolognese, when I put too much meat

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into it, so my wife has banned me from making it now.

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Hopefully, these guys will inspire you. At the end of the show it is

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your food hell or food heaven. Based on your nightmare

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iningredient and favourite iningredient. So the best

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iningredient, what is that? Butter! I like it in toast, sometimes I get

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a big piece of butter and force it into my face. I know it is not good

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for me. What about the dreaded food hell?

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Radishes. I hate them. I know that the Chinese like to carve them into

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different shapes. It can be used for such, yes?

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But I don't like the taste of them. So, butter or radishes for Harry. I

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don't think there is a fight for this one. First, food heaven, it is

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peanut and breadcrumbed chicken breast. Finished with a couple of

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slices of homemade butter on the top.

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Or Harry could be facing food hell, radishes.

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I will make yuzu marinated tuna. It is dressed in a soy sauce and

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lime juice dressing, that sounds great, doesn't it? I hope I don't

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get that one! It is looking likely with that lot over there! Let's

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meet the other two chef's table guests. Caryn, you wrote in, who

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did you bring with you? This is my friend, Sara.

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Caryn, you are seriously travelling next year? Yep. I have 18 months

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planned. Over ten different countries. I'm hoping to spend a

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year in Australia, working and travelling it is really exciting.

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I'm going to Kenya for five weeks to volunteer. I'm looking forward

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to that. There are amazing places on your

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list, Indonesia, Singapore? Yes, I'm doing a trek to the mountains

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there. Yeah, it is really, really exciting.

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I'm looking forward to the different foods to experience. I

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was in the south-east of Asia this year. I fell in love with it. I did

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not eat a single Piece of Western food.

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So, looking forward to it. And you will both get to decide

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what Harry is eating at the end of the show.

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I already know! If you would like to ask us a question, call us on:

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If you get on the show, I'll be asking you if Harry should be

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getting food heaven or food hell. So start thinking. Are you hungry?

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Starving. Good. Cooking first, the man at the

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forefront of the modern British food scene for 25 years.

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25 years stkhrap I feel everyone of them! -- -- 25 years! I feel every

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one of them. So, the lobster? a lobster thermidor.

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While we are talking, part of the joy of coming on Saturday Kitchen

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is watching you do the messy jobs while I get to do the nice bits.

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I will put this on as I know I will get caked! So, lobster, this is

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obviously, west coast /east coast? Scottish lobster! It is brilliant

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up there. The sauce is simple... Argh! It is

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The sauce is simple... Argh! It is alive! It is dead, I can assure you.

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Here we have double cream. A little bit of mustard. That helps to

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thicken the cream up. A little bit of lemon juice and egg yolks to

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make a liaison. Thermidor is with sometimes

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mushrooms, a bit of brandy? Yes, all of the traditional things. This

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is a cheat's version. But, you know, we did this, Paul

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Rankin and I did a telly series, we did this on that. He was being a

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bit, baked potato with lobster, it is not that clever, but it is one

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of those things that eats really, really well. So, mustard, cream, a

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bit of lemon zest. When you think of lobsters, people

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think that they are expensive, but if you pick the season, in the

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right place, they are inexpensive. I was up in Cumbria, they were �5.

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Really? That is fantastic. The supermarkets do well. They can

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be about a fiver. You can use crab meat, king prawns. There are lots

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of changes. Lots of lemon juice. About half a

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lemon or so. We will serve it with a salad, a crunchy cucumber, tomato,

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Hershey salad. Tell us about what is happening?

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Well, we have secured a second site up in Aberdeen. The Aberdonians

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love their food up there. And Aberdeen is still booming, that

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whole oil thing has kept it in a really buoyant economy.

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But the food to choose from, you have some of the best food larders

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in the world? Scotland? Yes, the u -- there is the stuff from the sea,

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the stuff from the rivers it is great, also the mountains.

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Now, a bit of parmesan in here. Run us through the sauce again, you

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have got? Double cream, mustard, lemon zest, lemon juice, parmesan.

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All nice things to eat. And the eggs? Put the yoke in and

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let it cook quickly, don't scramble The easiest way to get the meat

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from the joins here is using a lobster pick. You can use a spoon?

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The handle of a teaspoon is what I tend to use, I don't have a posh

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lobster pick. Now, James, we are having guests up

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at the cook's school. We did a poll to see who our customers wanted.

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Guess who was the top of the list? I dread to think, go on.

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You! You have said this, we didn't do this in the rehearsal! Yes, I

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will be there! You like it up there? I did. I thought it was

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amazing. What was amazing was the mushroom picking. You went on the

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little boat you have got. It is brilliant. Fantastic.

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How is the lobster coming on? nearly. There$$NEWLINE. Right, I

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will start on the salad while you are doing that.

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Do you go to Scotland much? Oh, you go to the Good Food Show, don't

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you? I was in Cumbria, that is over the water from Northern Ireland.

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You have that bank of ocean, we are talking about lobsters it is just

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one of the most rich sea-food areas in the world in terms of shellfish.

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Scotland is the biggest producer of langoustines in the world. The fish

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in Scotland is amazing. Peter Head in Britain, you are

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spoilt for choice. So, let's give that a stir around.

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Let's then pile it into the potato skins with a little bit of cheese

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on the top. The potatos you have used? These

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are red roosters. They are a floury potato. Grown in Scotland, but an

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Irish variety. What is not to like about this?

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Cream, egg, cheese, lobster, baked potato.

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Liking it so far? Yes. Can you pop that on top.

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I will leave you to finish off the salad.

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So, the salad, a bit of cue come better, tomato, olive oil and lemon

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juice as well. So, you were going to ask me how

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the restaurant is doing? I wasn't going to, I was going to grate the

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cheese! Go on, how is the restaurant going? It is going well.

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We are doing another three years for the Hilton there in Dunblane.

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So looking forward to really good food from that amazing larder that

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you were talking about, that we have in Scotland.

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Right, you can keep the shells here? They do great soups. I have

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said about the soups on the show. You mentioned langoustines, it is

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something that we should be eating more. We export so much of it?

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of the stuff we get is exported. And, you know, how can somebody in

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Europe enjoy a langoustine better than we can? We get it on the day

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it comes from the ocean?! Don't talk to me about Europe! To talk to

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us, call this number: 7 You can -- you can put your

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questions to us live later on. All of the other recipes for the

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show are at bbc.co.uk/recipes. So, tell us about the salad? So, a

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nice crunchy, fresh salad. The potato is very rirb. -- rich.

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So, there is cucumber, red onion, parsley, tomatos, lemon juice,

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olive oil and all mixed together. We call this salad a kachumbah.

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I was talking about an amazing turkey curry, I said about doing it

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with flatbreads, but he told me you were coming on the show. So, maybe

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not! So, what is it called in India? It is kachumbah.

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You have invented all of this stuff before us. How old is Indian

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cooking? As old as India itself! There we go.

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So, remind us of what this is again? That is a little lobster

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baked potato with a kachumbah salad. As easy as that.

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It looks delicious. A twist on the thermidor that we were saying. The

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same flavours are in there. There we go, the first dish, breakfast!

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Do you like lobster? I love lobster. It is so expensive, isn't it,

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unless you go to Iceland. It can be, unless you can find it?

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You mean the country? I wouldn't know what to do with it ?! I had

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this as a kid in a pub, but my job was to take the cling film off it.

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How is it? Really good. Fantastic.

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The gait thing about that, you can do that at Christmas? Yes, you can

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make them beforehand and put them in the fridge and take them out

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later and put them in the oven. Right, for the wine, we have Tim

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Atkin in Lincolnshire this week. So, what has he chosen to go with

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what has he chosen to go with Nick's splendid spud.

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I'm heading down the hill after a tour of the castle, to find some

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great dish s -- wines for this week's dishes.

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I tell you what, Nick, this is the poshest baked potato that I've ever

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heard of. I'm determined to do it justice. Lobster is a delicate

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flavour. A I have a couple of suggestions. One could be this

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Falanghina from Naples, but I have this lobster heaven it is the

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Nicolas Potel Bourgogne Chardonnay, Vieilles Vignes 2010. Some people

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think that Chardonnay is passe, but there is Chardonnay and Chardonnay.

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At this price, this is close to the top of the tree.

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It is made by the exciting young names in burgundy, it gives the

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wine extra concentration in the absence of oak. On the nose this is

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restrained and slightly nutty with a hint of lemon zest and a touch of

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butterry, creaminess behind it. On the palate... It is a wine that

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works well with the dish for three reasons: It is delicate enough not

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to overwhelm the lobster. It has the texture to work nicely with the

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cream, potato and cheese, and thirdly, the acidity on the wine

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keeps the wine lively on the pal yet.

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Nick, I reckon that this is one of the best burgundy wine for the

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price. I don't know about the wine? I love

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this. This is proper it has length, depth, and balance and at �8 a

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bottle?! That is brilliant. In It is a grown-up wine.

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It has legs. A brilliant wine. What do you reckon to the food and

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the wine match? A very grown-up wine for a great dish.

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I have to say, �8 that is probably one of the best wines we have had

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in five years. Well, this is the VT show, we have to go on the internet

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and order it! Brilliant for Christmas. You can be joining us

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here at the table at some time in the series. Write to us with your

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name and address to: Don't forget to put a stamp on your

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envelopes, please. Later on, Vivek is to have a spicy version of a

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festive favourite, what is it again? It is stir fried goose with

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paratha. It is with green chillies, curry

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leaves and red onion and a paratha on the side. That I will be making.

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Right, it is time for another inspiring foodie film from Rick

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Stein. He is feeling the Indian vibe too, on the beach in Goa with

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a cold beer and a plate of spicy arrived here off a plane years ago

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arrived here off a plane years ago you can understand why they can't

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The other day I was talking to this English woman in the hotel.- She said, "Turned out nice again."

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You can't make jokes about the weather in Goa. Every day is lovely.

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And at the end of a lovely day like this, what I really like is a cold Kingfisher beer...

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and a plate of papads.

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These are papads and they are fantastic. They're just wonderful.

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First you get a hot frying pan, put a bit of oil in it, then chuck in some onions.

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Turn them over until they're nice and brown.

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Throw in chopped tomatoes and squeeze it with your fish so it squidges and squashes.

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You're trying to make a paste out of it. Cook that until it's dry.

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Then you throw in some prawns.

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You get a couple of pounds of prawns down in the market here for about a quid.

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Chop them up, throw them into the frying pan and turn them over.

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Then add some finely-chopped green chillies.

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Slit them open, take out the seeds with a spoon.

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Now you add a big splodge of chopped-up ginger, very finely chopped.

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Then stir in some chopped-up garlic.

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Now add a couple of spices - a big pinch of lovely, yellow turmeric,

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then some chilli powder or cayenne pepper for a bit of heat.

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Then a good squeeze of lime right the way over

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and then season it with sea salt. Sea salt's better,

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but it doesn't matter. Then set it aside and leave it to cool down.

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Now take some of those little poppadoms.

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They're flecked with chilli powder, so they're a bit hot.

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Put a tablespoon of the mixture in the middle of one of those discs,

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then roll those up, push them down and seal them with a beaten egg.

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Brush the two ends of the papads with egg again and fold the ends in- to stop the bits coming out.

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Then you drop the papads into very hot oil,

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about 190 degrees, and they just go whoosh!

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They fry on one side for about a minute, minute and a half,

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turn them over and they're all bubbly like poppadoms. Another minute on the other side,

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take them out of the oil, trim the ends, cut them in half,

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cocktail sticks, lots of lime, and there we go!

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Wow! Wow!

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Was anything better designed to go with cold beer? I don't think so.

:21:46.:21:56.
:21:56.:22:13.

This is Goan prawn caldene and like a lot of these Goan curries,

:22:13.:22:18.

we start with some onions, some garlic, just sliced in this case,

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and some ginger - standard flavours- to start off a curry.

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Just stir those around a bit.

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While that's cooking away gently so it lightly browns, I'll tell you- about the other ingredients.

:22:28.:22:33.

I'm using prawns, but you can make caldenes with all kinds of fish.

:22:33.:22:36.

They're like a Portuguese fish stew. That's where "caldene" came from.

:22:36.:22:39.

I'm not sure if it refers to the dish or the stew.

:22:39.:22:43.

They're a bit like Sydney harbour prawns. I wish we could get prawns like this in England. Look at those.

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So I've peeled a load of those laboriously.

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They're just gonna taste wonderful.

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While that's cooking away, let me talk about these beautiful spices.

:22:56.:23:00.

These are the spices that go into the caldene.

:23:00.:23:03.

Peppercorns here are more full-flavoured.

:23:03.:23:07.

If you taste an English peppercorn against a Goan one, the Goan one is just like that!

:23:07.:23:13.

Beautiful cumin and those coriander seeds taste really lemony.

:23:13.:23:18.

Turmeric and poppy seeds. The poppy- seeds give the caldene a thickness.

:23:18.:23:23.

It's not a thin fish stew.

:23:23.:23:28.

First, that spice powder. I ground that up. I haven't roasted the spices

:23:28.:23:33.

because I'm looking for fragrantflavours, not nutty flavours you get-from roasting. Horses for courses.

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Then the ground-up poppy seeds to thicken it up.

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And now the liquid. In there about three-quarters of a pint of coconut milk.

:23:45.:23:51.

And now some tamarind water.

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Tamarind water is made out of tamarind which is the pod of a really big tree.

:23:56.:24:02.

You buy this in the market like that and I put it in a bowl of warm water, break it up,

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then pass it through a sieve and give it a good squeeze to get the goodness out of it.

:24:08.:24:14.

Like lemon juice, but not so sharp.

:24:15.:24:18.

So bring that up to the boil and add some shredded chillies. These are very mild chillies.

:24:18.:24:25.

Not all Indian food is searingly hot- and this is quite mild.

:24:25.:24:31.

It's a bit like the korma of the fish cookery world in India.

:24:31.:24:36.

I'll put a good handful of those chillies in there and a bit of salt.

:24:36.:24:42.

We'll just leave that to simmer away for 5 to 8 minutes.

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I'll come over here to the prawns.

:24:46.:24:50.

This is one of the most distinctive- features of Goan cooking.

:24:50.:24:53.

A lot of meat and fish is marinaded- in vinegar.

:24:53.:24:58.

This is coconut toddy vinegar, but white wine vinegar would be just as good.

:24:58.:25:05.

Just a couple of tablespoons in with the prawns and some salt.

:25:05.:25:08.

Ideally, you should marinade these for 20 minutes.

:25:08.:25:13.

I've just tasted one raw and they're just tasting wizard! So stir those in.

:25:13.:25:22.

They will only take two minutes to cook. I keep saying, "Don't overcook seafood."

:25:22.:25:28.

That goes for Goan prawns and Padstow scallops.

:25:28.:25:33.

Finally, some chopped coriander. Lots and lots of chopped coriander.

:25:33.:25:38.

That looks absolutely wizard!

:25:38.:25:48.
:25:48.:25:52.

Yes,

:25:52.:25:53.

Yes, that

:25:53.:25:53.

Yes, that prawn

:25:53.:25:58.

Yes, that prawn curry did look wizard, whatever that means. The

:25:58.:26:02.

prawn poppadoms that Rick made is a great addition to a can pay menu

:26:02.:26:08.

for a Christmas party, but I want to show you a simple way of doing a

:26:08.:26:13.

can pay that can be prepared in advance.

:26:13.:26:21.

Because Nick Nairn is here, I am using these Arbroath Smokie cakes

:26:21.:26:26.

which are delicious. This is with a jam, it is like a

:26:27.:26:35.

Thai chilli jam. There are Kaffir lime leaves, a little bit of sugar,

:26:35.:26:39.

mint and the whole lot is blended in a food processor.

:26:39.:26:45.

What are the leaves there? They are Kaffir lime leaves. Smell them...

:26:45.:26:48.

Kaffir lime leaves. Smell them... Kaffir lime leaves, lovely.

:26:48.:26:55.

There you go. I don't know if you are taking the mick or what ?!

:26:55.:27:02.

don't know if I am either! Where can you get the smoke smokes from?

:27:02.:27:11.

Ie lank? You can get them online! - Iceland?! You can get them online

:27:11.:27:16.

from Scotland. This guy smokes them in a barrel,

:27:16.:27:20.

covers them, and you have to eat them straight from the barrel. The

:27:20.:27:25.

flavour is amazing. So if you ever get the chance.

:27:25.:27:31.

That is why I'm putting them in a fish cake, cheers for that,

:27:31.:27:36.

destroying them. Just put it in a fish cake. Blend it all up, with

:27:36.:27:40.

ginger in there as well. So, congratulations on TV Bups, ten

:27:40.:27:46.

years? Yes, ten years. When you first started out, you did

:27:46.:27:50.

not think that comedy would be a proper career? I didn't think that

:27:50.:27:55.

you could make a living out of it. I thought I better be a doctor

:27:55.:27:59.

instead. Something to fall back on. What did you study? Did you study

:27:59.:28:05.

being a doctor or specialise? the course, disected the human body,

:28:05.:28:10.

all of that, sorry to put you off that! I mean the course was good

:28:11.:28:16.

fun, but when I started work, I realised that there was a lot of

:28:16.:28:20.

responsibility involved. In the course you are a student, it

:28:20.:28:25.

doesn't matter if you turn up, no- one cares, but if you are in charge,

:28:25.:28:34.

then people might get hurt! Exactly. Not that anyone did! So, how did TV

:28:34.:28:39.

Burps start, then? Did you win the fringe festival in Edinburgh?

:28:39.:28:44.

went up to Edinburgh, the smokis, I would go up and stay up there and

:28:45.:28:50.

have kippers a lot. That was the Edinburgh Kipper Festival that I

:28:50.:28:57.

did my act at. I did those shows, I won an award. I did a bit of radio,

:28:57.:29:01.

it was not exactly an overnight success.

:29:01.:29:06.

Is that all while you were doing a bit of doctoring as well? No. No. I

:29:06.:29:12.

had to give it up. I did locums for a while. I would go to a hospital

:29:12.:29:19.

in Brighton or something, do a locum for a weekend. Then I would

:29:19.:29:25.

nip back and do a couple of gigs. You travelled to India? I did a

:29:25.:29:33.

month at the All-Indian Institute in Delhi. It is a fantastic country.

:29:33.:29:38.

That is 20 years ago. It was not quite the tourist destination it

:29:38.:29:46.

has become. I believe you. It is not a tourist destination.

:29:46.:29:53.

Well, I don't want to fight about it! So, we ate Indian food all the

:29:53.:30:00.

time. I don't know what it is like now, but you could not get

:30:00.:30:06.

McDonald's and all of that stuff. You can get a bit of that now.

:30:06.:30:13.

You then went into television with TV Burps, what was that your idea?

:30:13.:30:17.

Well, do you remember Gary Bushel? Yes.

:30:17.:30:22.

He had a column in the Sun. He asked me to take it over while on

:30:22.:30:25.

holiday. I don't know why, but he did. I did that, I thought maybe

:30:26.:30:32.

there is a TV show in it, that is it. That is how it started. That is

:30:32.:30:37.

the story behind the start of TV Burp.

:30:37.:30:43.

It is crazy? Yes, just for a clip show. It has been a quiet ten years

:30:43.:30:48.

in entertainment! It is incredible the work you put into it, you do

:30:48.:30:53.

all of the research? Well, there are five of us that do it. We all

:30:53.:30:58.

watch as much as each other. I wake up in the morning and watch

:30:58.:31:02.

Emmerdale for two hours. What programmes do you start with? The

:31:02.:31:08.

soaps and that sort of stuff? like to mix it up. So if I start

:31:08.:31:13.

with EastEnders, I watch two hours of that. After that, you feel a bit

:31:13.:31:20.

dirty, so you will watch, I will watch something like There Is No

:31:20.:31:25.

Taste Like Home. That is Gino. He meets people who have recipes that

:31:25.:31:29.

have been in the family for years, which they have changed slightly.

:31:29.:31:36.

There is one where they go this is aunty Maude's rabbit pie, but when

:31:36.:31:44.

aunty Maude made it, she made it with stake... So, I might do that

:31:44.:31:51.

and if I watch a cookery show, I think I might watch Signed By Katie

:31:51.:31:55.

Price. Something that is trivial and silly, then back on to

:31:55.:32:00.

Coronation Street. I tend to structure my day, very much in the

:32:00.:32:05.

way you structure a menu! This is accumulating with the DVD out this

:32:05.:32:10.

Christmas, this is the best of? This is an accumulation of the best

:32:10.:32:14.

bits. So, you have great sports that come

:32:14.:32:20.

on the show as well? Yes, they are not prestige bookings like this

:32:20.:32:25.

show. We have Brian from Big Brother.

:32:25.:32:31.

Thank you! We have two people that were on There Is No Taste Like Home.

:32:31.:32:36.

So, I mean it is the best bits. There is a funny bit, extra bits of

:32:36.:32:39.

me getting it wrong and mucking about.

:32:39.:32:45.

And with that, you have taken the idea from that and produced a book

:32:45.:32:51.

as well? There is a book of bloopers. It is more for kids.

:32:51.:32:56.

It is mistakes, mist prints and silly stories from around the world.

:32:56.:33:02.

These are true stories? Yes, apparently, so they tell me. I just

:33:02.:33:05.

edited it. I didn't read all of the papers from around the world,

:33:05.:33:09.

obviously. And there is this thing on Sky One?

:33:09.:33:15.

Yes, Little Crackers. They do this thing where they get well-known

:33:15.:33:19.

comedians to put together a flash- back to growing up. My one is about

:33:19.:33:23.

the time I adopted a little boy from Africa, who then went on to

:33:23.:33:33.
:33:33.:33:33.

become a very well-known rock star. These are all fixal? No it is true!

:33:33.:33:38.

-- these are all fictional? No it is true. That is out at Christmas.

:33:38.:33:44.

You have a connection with food? Your broth ser a farmer? Yes, my

:33:44.:33:51.

brother makes Rod and Ben's Soup. He went to agriculture college. We

:33:51.:33:55.

grew up in rural Kent. He was always mucking about over the

:33:55.:34:00.

fields. You have a great thing you are part

:34:00.:34:05.

of, this fair trade thing? Yes, they wrote to me to ask me to get

:34:05.:34:11.

involved in fair trade. I went to Ghana and Malawi. My great love is

:34:11.:34:18.

peanuts. I eat a lot of peanuts. I had this idea to get Harry's Nuts,

:34:18.:34:21.

that you can buy in the supermarkets.

:34:21.:34:27.

And literally 100% of it goes to... I don't make money out of it! I've

:34:27.:34:34.

been a fool! I can't believe I've been very badly advised! Oh,?

:34:34.:34:42.

is all you are getting! It is a floor tile. I often serve my meals

:34:42.:34:46.

on a carpet tile! That is it. That is all you are getting.

:34:46.:34:50.

That is the grouting! I knew that was coming.

:34:50.:34:56.

That looks nice. This is the chilli jam and the

:34:56.:35:00.

smokis. Yes, my broth ser a farmer, he does

:35:00.:35:05.

the organic veg. He came with me. It is interesting from his point of

:35:05.:35:10.

view to see how they work. All the earth in Malawi, how do you think

:35:10.:35:20.
:35:20.:35:20.

it is farmed? Oxen? Nope. By hand? Yes, by hand it is all tilled by

:35:20.:35:25.

hand. They don't have machines, they don't even have oxen.

:35:25.:35:33.

It is incredible! I don't know what to -- what to say! He's frightening

:35:33.:35:40.

me! I will put this on a floor tile. You can try it! Lovely, a lollipop!

:35:40.:35:46.

It looks like a lollipop! That is the Arbroath smokie. It is lovely.

:35:46.:35:50.

Happy with that? Yes, I think that you need a better way of securing

:35:50.:36:00.
:36:00.:36:00.

it to the stick! Gorgeous! A fork normally works! Right, what are we

:36:00.:36:09.

cooking for Harry at the end of the show? Is it food heaven? Butter, or

:36:09.:36:19.

for that I can do butter and breadcrumbs with breast of chicken

:36:19.:36:29.
:36:29.:36:29.

and a chilli jam. Or food hell? Radishes, made in a

:36:29.:36:33.

dish called yuzu marinated tuna. Some of you and the guys in the

:36:33.:36:43.
:36:43.:36:44.

studio get to decide Harry's food, Nick? I'm afraid, tuna.

:36:44.:36:50.

Caryn? The tuna is my heaven so, it will be your hell, Harry, sorry.

:36:51.:36:56.

When did you make this? Now! That is what I was doing?! What a great

:36:56.:36:59.

idea. I thought you were doing the washing up.

:37:00.:37:05.

Now, we have brilliant baking ideas from Lorraine Pascale. She has

:37:05.:37:09.

Italian roots, so today she is making mini cakes. Sounds

:37:09.:37:19.
:37:19.:37:26.

Believe it or not, there's and on the occasional weekend,

:37:26.:37:28.

I do still cook some of those dishes but they're just a little bit updated.

:37:28.:37:31.

And this is my favourite Italian.

:37:31.:37:34.

Hi. Hello. How are you? All right. How are you doing? Very well.

:37:34.:37:37.

Hello, gorgeous. You came at the right time. Buon giorno, signorina.

:37:37.:37:42.

Ecco! Prosciutto. Thank you.

:37:42.:37:47.

Hmm! Very good.

:37:47.:37:50.

Mascarpone.

:37:50.:37:55.

Have you got any amaretti?

:37:56.:37:59.

We've got those ones. That's too big. What about this one? That's good. Any other things?

:37:59.:38:03.

Honey. Honey, honey, honey. Honey? Yeah. Right there.

:38:03.:38:08.

Perfect. Thank you. You're welcome.

:38:08.:38:11.

Right, I'm off to bake Italian.

:38:11.:38:19.

I love experimenting with different cake flavours

:38:19.:38:23.

and the other day I was eating a tiramisu

:38:23.:38:26.

and I just thought, "Why not make a tiramisu cake?"

:38:26.:38:29.

But rather than make a really big one, I thought I'd do mini ones.

:38:29.:38:33.

They're just so much more playful and this dessert really knocks people's socks off.

:38:33.:38:38.

So I've got 165 grams of softened butter here

:38:38.:38:41.

and 200 grams of sugar and half of that sugar is a soft brown sugar

:38:41.:38:45.

because it givessuch a beautiful, caramelly flavour.

:38:45.:38:49.

So I'm going to add my eggs. Two eggs.

:38:49.:38:54.

Free-range or organic if you can.

:38:54.:38:58.

260 grams of flour which I add in two lots.

:38:58.:39:03.

That's 260 there.

:39:03.:39:10.

I'll just start that slowly, give that a good mix.

:39:10.:39:15.

I just find this way of doing it in two lots is so much quicker and so much easier.

:39:15.:39:21.

You don't have to worry about folding and all that. Just bung it in.

:39:22.:39:26.

And the other two eggs. It's also a lot less likely to curdle.

:39:26.:39:31.

Two more eggs.

:39:31.:39:36.

And the rest of the flour goes in.

:39:36.:39:40.

Another mix.

:39:40.:39:44.

Two tablespoons of instant coffee powder in four tablespoons of hot water.

:39:44.:39:51.

The funny thing is I don't even like- coffee, but in this it tastes absolutely divine.

:39:51.:39:57.

And now the ricotta, 80 grams of this.

:39:57.:40:01.

This makes the sponge extra-moist.

:40:01.:40:04.

OK, give that a really good beat. Make sure it's all nice and incorporated.

:40:04.:40:09.

OK, I'm happy with that.

:40:09.:40:13.

Just crumble in about eight to ten amaretti biscuits.

:40:13.:40:19.

And it gives it a wonderful flavour and extra texture, a lovely crunch.

:40:19.:40:24.

There we are.

:40:24.:40:27.

Another stir.

:40:27.:40:30.

OK, that's done.

:40:30.:40:33.

So I find the easiest way to put a mixture into small muffin cases

:40:33.:40:38.

is with a mechanical ice cream scoop.

:40:38.:40:45.

And I remember as a child making fairy cakes,messing around with two teaspoons.

:40:45.:40:51.

This is much more efficient.

:40:51.:40:54.

And this goes into the ovenfor about 25 minutes at 180 degrees.

:40:54.:41:04.
:41:04.:41:17.

So the cakes have been cooled and I've cut them in half.

:41:17.:41:21.

And I've made a mascarpone cream here and this coffee sugar syrup.

:41:21.:41:26.

I'm going to slabber this all over the cakes.

:41:26.:41:30.

Not only does it add more flavour,

:41:30.:41:33.

but it also makes the cakes very, very moist.

:41:33.:41:36.

It's just so easy to make.

:41:36.:41:40.

Tip 165 grams of granulated sugar into a pan...

:41:40.:41:43.

..with 165 ml of water.

:41:43.:41:46.

Then add two tablespoons of coffee powder

:41:46.:41:49.

and put the pan on a really low heat.

:41:50.:41:52.

Then once the sugar is dissolved, just turn up the heat and boil the syrup for two to three minutes.

:41:52.:41:59.

And you can afford to put as much as you want on.

:41:59.:42:02.

This is my secret weapon when making sponges.

:42:02.:42:05.

It just makes them really, really moist.

:42:05.:42:10.

OK? Now for the mascarpone...

:42:10.:42:14.

Again, ice cream scoop.

:42:14.:42:17.

And a dollop.

:42:17.:42:20.

Now let me tell you how I made it. This is so delicious.

:42:20.:42:24.

It's 500 grams of mascarpone witha couple of drops of vanilla extract,

:42:24.:42:27.

then a handful of crushed amaretti biscuits

:42:27.:42:30.

with about four tablespoons of icing sugar.

:42:31.:42:34.

Then a few good glugs of Marsala.

:42:34.:42:37.

And then just mix it all together.

:42:37.:42:41.

The last dollop...

:42:42.:42:44.

Now I'm going to get the lids on.

:42:44.:42:48.

Squash the lids on top.

:42:48.:42:58.
:42:58.:43:04.

These are just so brilliant.

:43:04.:43:07.

They have the nobility of a dessert,- but the playfulness of a cupcake.

:43:07.:43:11.

I'm going to put them on this cake stand.

:43:11.:43:16.

They're just oozing with this mascarpone cream.

:43:16.:43:22.

I'm going to drizzle these with the coffee sugar syrup.

:43:22.:43:27.

Now, I tell you, everyone, tiramisu lovers or not, will adore these.

:43:27.:43:32.

Look at that.

:43:32.:43:34.

Beautiful.

:43:34.:43:44.
:43:44.:44:04.

And

:44:04.:44:04.

And Lorraine

:44:04.:44:05.

And Lorraine is

:44:05.:44:09.

And Lorraine is back here at 11.30am after the show on BBC One

:44:09.:44:14.

with more great recipes for you. Still to come on Saturday Kitchen,

:44:14.:44:20.

Keith Floyd is in Northern Ireland. After a classic Ulster fry, he

:44:20.:44:25.

heads off to bake a traditional potato bread.

:44:25.:44:30.

Nick and Vivek are here with a chance to break their EGG-sisting

:44:30.:44:37.

times on the omelette challenge board! The Saturday Kitchen

:44:37.:44:44.

omelette challenge is coming up at the end of the show. What are we

:44:44.:44:49.

facing for Harry, is it going to be food heaven or food hell? Vivek?

:44:49.:44:53.

The weather calls for butter, but for me it is radish.

:44:53.:44:58.

Right, time to get the spicing behind the hob it is the incredible

:44:59.:45:04.

chef behind the restaurant, Modern India, The Cinnamon Club. It is the

:45:04.:45:08.

brilliant Vivek Singh. Ten years this year of The Cinnamon

:45:08.:45:12.

Club? Yes, ten years of The Cinnamon Club.

:45:12.:45:15.

Great. This is going well. So this is on

:45:15.:45:19.

the menu at Christmas? This is on the menu on Christmas Day.

:45:19.:45:27.

So what do we have here, then? have a south Indian goose with

:45:27.:45:29.

curry leaf, green chillies and onion.

:45:29.:45:35.

Where is it from in terms of India, do you use goose over there? This

:45:35.:45:45.

is a south Indian dish that we do is a south Indian dish that we do

:45:45.:45:47.

with beef. When you look at the goose, really

:45:47.:45:53.

when you are cooking this, cook it whole. The longer and slower in the

:45:53.:45:58.

oven is better, I think. The thing about the roast goose is

:45:58.:46:05.

the crispy bits. The lovely skin. So, whole roast for me every time.

:46:05.:46:10.

Apart from something like this. What are you doing, rendering the

:46:10.:46:16.

fat? Yes. You don't need oil or fat, just put the skin side down and let

:46:16.:46:26.

it crisp up. On the other hand I am making a spice crust, I have cloves,

:46:26.:46:36.
:46:36.:46:39.

garlic, cardio mum, -- cardiomum and chilli. If you noticed I have

:46:39.:46:44.

the whole spices in first, then the smaller spices in after.

:46:44.:46:51.

What spices are there in there? have fennel, coriander, the cloves,

:46:51.:46:55.

cardiomum, red chilli and the fennel.

:46:55.:47:05.
:47:05.:47:06.

Can you smell this I can smell it from here, that is proper.

:47:06.:47:11.

Conyou take this idea and utilise it with something other than

:47:11.:47:15.

turkey? It can be used for the turkey too.

:47:15.:47:20.

It is a great idea for Christmas lunch if you have a turkey or a

:47:20.:47:25.

goose. You can do this stir-fry with the left overs it is a great

:47:26.:47:28.

way to use up the left overs on Boxing Day.

:47:28.:47:35.

You are going to New York? You are doing a little pop-up restaurant?

:47:35.:47:42.

am doing a week-long pop-up in New York. In Desmond's it is a great

:47:42.:47:48.

idea. An English chef who runs Desmond's on the Upper East Side. I

:47:48.:47:51.

love the idea of an Indian restaurant going from London. I

:47:51.:47:57.

like to think of it as the latest British export, really. Indian

:47:57.:48:01.

food! Do they have many Indian restaurants in New York There are a

:48:01.:48:05.

few, but nothing like London has. You don't have anything like London

:48:05.:48:11.

has. Right, so we have the green

:48:11.:48:14.

chillies. We can see in the pan there, the

:48:14.:48:20.

reason you don't add oil, look at the fat coming from the goose.

:48:20.:48:26.

Yes. Right, I have a couple of green chillies, a couple of cloves

:48:26.:48:31.

of garlics. Are they hot? Yes, they are

:48:31.:48:36.

somewhere between a bird's-eye chilli and the thick fat ones.

:48:36.:48:40.

I have done the coconut and the ginger. Tell me about the bread.

:48:40.:48:45.

Right, the bread, you have to be careful. This is my wife's recipe

:48:45.:48:51.

for the paratha. You have the chapatti flour.

:48:51.:49:01.

You want this in? Right. A pinch of onion seed and carrum seed.

:49:01.:49:09.

I'm not doing this, this is your wife's recipe! A pinch of salt.

:49:09.:49:18.

Do you want fat in there? Just oil for now.

:49:18.:49:22.

How much? Just a tablespoon or so. Done, yes.

:49:22.:49:29.

Then just water to mix? Yes, just the water to mix it is a simple

:49:29.:49:32.

unleavened dough. There you go.

:49:32.:49:38.

Now, where would these come from in India, north or the south?

:49:38.:49:42.

parathas are north Indian. All of north India you will find them

:49:42.:49:47.

being made in homes. Right, so we have the red onions,

:49:47.:49:52.

the ginger, the curry leaves, the green chillies, the garlic, it is

:49:52.:49:59.

all. There$$NEWLINE All of that. So you are keeping the onions

:49:59.:50:04.

large? A lot of times you caramelise the onions in Indian

:50:04.:50:08.

cooking? Here we are using them for protection. It is simple in the

:50:08.:50:11.

sense you have added everything almost into it. It is the way that

:50:12.:50:17.

the garlic is chopped. It is going to cook the same time as the onions

:50:17.:50:21.

will. Now, if New York was not busy

:50:21.:50:24.

enough for you, next year you have another restaurant opening up in

:50:24.:50:30.

London as well? That's right. I am opening up another Cinnamon

:50:30.:50:40.

Kitsch be in -- kitchen in Soho. In my head I have it more of a kitchen

:50:40.:50:45.

itself, it is a little more accessible and fun. There are some

:50:45.:50:50.

really interesting dishes. We are trying to find lamb's brains to use.

:50:50.:50:55.

You are trying to find lamb's brains? Yes.

:50:55.:51:03.

It is very traditional. What are you going to do with them?

:51:03.:51:09.

I'm going to marinade them and then add a garlic and herb spiced

:51:09.:51:14.

breadcrumb. Nice? Well, you know my rabbit has

:51:14.:51:19.

had a brain problem. We have had to do a transplant with my rabbit's

:51:19.:51:26.

brain, but we could not get a rabbit. So we used the brain from a

:51:26.:51:32.

hare, since the operation, I have noticed that a lot of his schemes

:51:32.:51:40.

are increasingly ill-conceived! That's a joke! It didn't really

:51:40.:51:44.

happen! We didn't laugh at that one. That is free, that one. I have a

:51:44.:51:52.

question for you, what is ghee? is clarified butter. It is reduced.

:51:52.:51:58.

Even after it is clarified you keep cooking it off. Oh, right, thanks

:51:58.:52:05.

for clarifying that for me! I'm here all week! LAUGHTER It is a bit

:52:05.:52:12.

like James, you are, not really sure what to expect from you!

:52:12.:52:17.

me put some of this ghee on here. Fold it over.

:52:17.:52:26.

Then roll it again thin, yes? it into a triangle.

:52:26.:52:36.

Viv, what about the chapatti flour? It is a whole meal flour. It is

:52:36.:52:38.

still unleavened, no raising agents in it.

:52:38.:52:44.

So, you have the onions, the coconut and all of that in the

:52:44.:52:48.

stir-fry. You have added additional spices?

:52:48.:52:53.

Not yet. I will add the crust, the roasted spice crust that we have

:52:53.:52:57.

added. I will add that. I will do it just before I take it

:52:57.:53:01.

off. I'm going to use it as a seasoning. As a finishing spice,

:53:01.:53:07.

rather than a cooking spice. The reason it has been roasted before...

:53:07.:53:13.

While you are finishing that, all of today's recipes are on the

:53:13.:53:16.

website, go to bbc.co.uk/saturdaykitchen and find

:53:17.:53:21.

the dishes for our previous shows at bbc.co.uk/saturdaykitchen.

:53:21.:53:26.

Right, I will finish this off. So you want this dusted with a little

:53:26.:53:31.

butter at the end. So, that's the goose and the spice

:53:31.:53:35.

in there at the last minute in the stir-fry? Yes.

:53:35.:53:40.

There you go. Let's lift these out. That is one... There you go.

:53:40.:53:45.

And the other one. That is not bad, James. Not bad at

:53:45.:53:48.

all. The first time I have done these.

:53:48.:53:52.

I am finishing this off with the coconut milk.

:53:52.:53:57.

So, the last-minute, the coconut milk? Yep.

:53:57.:54:03.

Mix the whole thing up. There is a spoon there for when you

:54:03.:54:13.
:54:13.:54:13.

are ready. There you are. You have your...

:54:13.:54:20.

cooked it medium rare, you didn't want it to go tough? That's right.

:54:20.:54:26.

If you are doing it Christmas lunch, do it like that. Cook it especially

:54:26.:54:31.

for you, but if it is leftovers, don't worry about it.

:54:31.:54:37.

So, remind us of what that is again? We have stir fried goose

:54:37.:54:41.

with paratha. And don't forget the parathas!

:54:41.:54:45.

That's it. There you have it.

:54:45.:54:51.

It looks stunning. What does it taste like? This is for you. Dive

:54:51.:54:59.

into that, tell us what you think. It's a big bit.

:54:59.:55:06.

Hmm! That's lovely. May I try the...? Sure.

:55:06.:55:11.

You can mix and match. Use the lamb? Lamb would work. Duck works

:55:11.:55:16.

well with this. Gosh, that is really nice. I'm definitely going

:55:16.:55:24.

to cook it for my Christmas lunch. That's a whole chilli...! Right,

:55:24.:55:31.

let's go back to Lincoln to see what Tim Atkin has to go with this

:55:31.:55:41.
:55:41.:55:47.

what Tim Atkin has to go with this Vivek, your south Indian goose has

:55:47.:55:51.

presented me with a dilemma. I could choose a red or a white, but

:55:51.:55:57.

if I were picking the red, I would go with this green ash, but because

:55:57.:56:00.

of the coconut milk and all of those spices, I have decided to

:56:00.:56:05.

choose a white. The one I have picked is the Taste the Dfiference

:56:05.:56:10.

Awatere Valley Riesling 2011. The region here in New Zealand is

:56:10.:56:15.

best-known for Sauvignon Blanc, but this is different, it is a Riesling

:56:15.:56:23.

for a start and comes from the Awatere Valley, Prussian crisp,

:56:23.:56:29.

really tangy white wines. On the nose... I'm getting limes, lemon

:56:29.:56:38.

and a hint of minuterallity. And it works nicely with the Asian

:56:38.:56:43.

flavours of curry leaves, coriander and ginger. The acidity cuts

:56:43.:56:48.

through the milk and there is enough concentration to partner the

:56:48.:56:54.

goose. Vivek, your zirb a south Indian treat, I have come up with a

:56:54.:56:57.

South Island New Zealand wine to match it. I hope you like it.

:56:57.:57:03.

We certainly do. He is still suffering! What do you

:57:03.:57:10.

reckon? A great match. Oh, it was lovely.

:57:10.:57:17.

It has a lovely acidity to it. You have not got tonne the wine, have

:57:17.:57:23.

you? No, I will try the wine. It really cuts through the coconut

:57:23.:57:32.

and the Chile. What is it? -- it rul cuts through the coconut and

:57:32.:57:36.

the chilli. What do you think, Nick? It is

:57:36.:57:41.

outstanding it is really clean. Tim has picked two cracking wines.

:57:41.:57:45.

There you go. Now more seasonal recipes from Valentine Warner.

:57:45.:57:51.

Today, he thinks we should all be eating partridge, what do you

:57:51.:58:01.
:58:01.:58:04.

reckon? Delicious. The partridge season is in

:58:05.:58:12.

The partridge season is in to get your teeth stuck

:58:12.:58:19.

Morning. Have you got any fat partridges? I have, yes. Can I have four? Yup.

:58:19.:58:26.

Traditionally, you cook partridge roasted with bread sauce

:58:26.:58:28.

and game chips, but there's a lot more that can be done with them.

:58:28.:58:32.

My street in London has a big Moroccan community, so to inspire me for my partridge dish,

:58:32.:58:36.

I've come to one of my local restaurants where they use spices

:58:36.:58:40.

to bring out the best flavours in meat.

:58:40.:58:44.

In Morocco, small birds are a real delicacy.

:58:44.:58:47.

Drusia is showing me her favourite recipe for Pusan,

:58:47.:58:50.

and I'm hoping to pick up some tips for my partridge.

:58:50.:58:54.

Drusia works fast and expertly adding turmeric, ginger and black

:58:54.:58:59.

pepper, a special Moroccan butter called Smen... It smells amazing.

:58:59.:59:03.

..and olive oil, water and finely chopped onions.

:59:03.:59:06.

Mmm, it smells really wonderful.

:59:06.:59:13.

So, these are preserved lemons which have been packed in salt

:59:13.:59:18.

This is the kind of cooking I really like.

:59:18.:59:21.

On with the roof.

:59:21.:59:24.

The tajine then cooks on top of the- stove for around an hour, plenty of- time for a cup of sweet mint tea.

:59:24.:59:30.

'And then it's ready.' Wowee!

:59:30.:59:34.

That just smells amazing, there's this meltingly delicious turmeric- stained chicken and coriander.

:59:34.:59:40.

It's a joy to get a whiff of this, it really, really is.

:59:40.:59:45.

I think the Pusan replaced with partridges would do very well.

:59:45.:59:51.

That smells fantastic. Thank you, thank you very much.

:59:51.:59:54.

Drusia's use of punchy, aromatic spices has inspired me.

:59:54.:59:59.

I've decided to cook my partridge with ras al hanout, a heady Moroccan spice mix.

:59:59.:00:03.

You can buy ras al hanout ready made, but for me,

:00:03.:00:06.

there's nothing more satisfying than doing it yourself,

:00:06.:00:09.

so I'm heading back to my flat to get grinding.

:00:09.:00:12.

Ras al hanout translates as top drawer, or top notch,

:00:12.:00:15.

so this is a super special mix.

:00:15.:00:18.

Every recipe for ras al hanout is different.

:00:18.:00:21.

Some are reputed to have as many as 60 different ingredients,

:00:21.:00:24.

but the common version must include- a combination of cinnamon, cumin, turmeric, coriander and pepper.

:00:24.:00:29.

To my version, I'm adding some rose petals, saffron and cayenne.

:00:29.:00:36.

I like to work for my ras al hanout!

:00:36.:00:39.

Let's see what's going on here.

:00:39.:00:42.

It smells amazing - rosy and nuts and chocolates.

:00:42.:00:45.

Partridges are really one of my favourite all-time autumn meats.

:00:45.:00:48.

Delicious, plump, fantastic and tasty.

:00:48.:00:52.

Combined with the ras al hanout,

:00:52.:00:55.

it really makes for a tremendously good dish.

:00:55.:00:58.

So, one heaped tea spoon per bird of the ras al hanout.

:00:58.:01:02.

Twist them around.

:01:02.:01:05.

Look how happy they look - they're having a great time...

:01:05.:01:08.

like children in a sandpit. Take one good, hard, red onion

:01:08.:01:12.

and chop it really, really small.

:01:12.:01:16.

Big fat chunks won't do, point being that as the partridge cooks -

:01:16.:01:19.

which is not for too long - by the time it's all ready

:01:19.:01:22.

the onion is cooked through and soft.

:01:22.:01:26.

One, good, fat clove of garlic chopped...

:01:26.:01:29.

..into virtual non existence. That's quite enough chopping for one day!

:01:29.:01:33.

Now, the rest...is just dead simple.

:01:33.:01:37.

This is the tajine. It's commonly mistaken that the tajine is the name of the food.

:01:37.:01:42.

It's not - it's actually the name of the dish. Take your onion and garlic

:01:42.:01:47.

and scatter it over the bottom.

:01:47.:01:50.

Now, a big, generous handful...

:01:50.:01:53.

of... Mmm! ..golden sultanas.

:01:53.:01:57.

Yum! Now, this is ghee, used a lot in Indian cookery

:01:57.:02:00.

and is widely available in a lot of shops across the UK.

:02:00.:02:03.

It's butter with attitude.

:02:03.:02:06.

And now, our little fat partridges are going to come and rest.

:02:06.:02:10.

Pretty snug I'd say! Gather up the rest of your mix.

:02:10.:02:13.

This is good stuff, you've taken care of it, don't throw it away.

:02:13.:02:17.

Use it, this is gold dust!

:02:17.:02:20.

A bit more ghee...

:02:20.:02:23.

on each one just to kind of...

:02:23.:02:25.

lubricate...the birds.

:02:25.:02:28.

Then, some honey.

:02:28.:02:31.

Many good things in here, one after another.

:02:31.:02:34.

Now, don't be tight with the salt. You need a lot of salt to really bring the flavours out here.

:02:34.:02:38.

And finally...

:02:38.:02:41.

add a bit of water. There should be- a wonderful sauce at the bottom, and that needs a little help.

:02:41.:02:46.

I live on a Moroccan street in London and eat a lot of Moroccan

:02:46.:02:52.

I'm now going to put the lid on. The tajine is a very good thing

:02:52.:02:57.

It's a wonderful thing to use. In it goes.

:02:57.:03:01.

It takes 40 minutes on a medium heat.

:03:01.:03:04.

Finally, add some hard boiled eggs to garnish,

:03:04.:03:06.

heat through then whisk out the oven.

:03:06.:03:10.

Wowee, look at those lovely fat birds!

:03:10.:03:13.

Oh, the smell coming off here is so utterly delicious.

:03:13.:03:18.

Perfectly, perfectly cooked.

:03:18.:03:22.

It really is an extraordinary taste.

:03:22.:03:26.

Partridge with ras al hanout couldn't be better for a cold autumn day.

:03:26.:03:31.

For another tasty take on partridge, try it griddled.

:03:31.:03:34.

It's a recipe that I make time and time again because it's a perfect, "just in from work" supper -

:03:34.:03:39.

super simple, quick and delicious.

:03:39.:03:42.

First prepare your partridge for the pan.

:03:42.:03:46.

Cut the bird lengthways along the backbone,

:03:46.:03:49.

open it out and then with all your weight, push down to flatten it.

:03:49.:03:54.

Squashed flat the partridge will cook quickly and evenly when it's griddled or fried.

:03:54.:03:59.

Add a gurgle of olive oil,

:03:59.:04:02.

sprinkle with salt

:04:02.:04:04.

and cook on a hot griddle pan.

:04:04.:04:11.

While the partridge cooks, make the punchy Romesco sauce.

:04:11.:04:15.

Slice a couple of red peppers and put on a baking tray.

:04:15.:04:20.

Add a handful of roughly chopped tomatoes...

:04:20.:04:25.

..then split a whole head of garlic- in two and throw half on the tray.

:04:25.:04:30.

Drizzle with olive oil...

:04:30.:04:33.

sprinkle with salt

:04:33.:04:36.

and roast in a very hot oven.

:04:36.:04:39.

When they're wonderfully charred on- the outside, remove from the oven.

:04:40.:04:44.

Once cooled, skin the peppers and tomatoes and add to the blender.

:04:44.:04:50.

Squeeze in the wonderfully gooey roasted garlic

:04:50.:04:54.

and for a deliciously nutty taste,

:04:54.:04:56.

add a good handful of lightly toasted flaked almonds.

:04:56.:05:00.

Add a teaspoon of rich sherry vinegar

:05:00.:05:03.

and a generous sprinkling of wonderful, heady sweet, smoked paprika.

:05:03.:05:08.

Tear in some hunks of stale bread and blend,

:05:08.:05:12.

slowly dribbling in the olive oil

:05:12.:05:15.

until the sauce has a rich, velvety consistency.

:05:15.:05:19.

Once the partridge is deliciously charred and crispy, remove from the pan.

:05:19.:05:23.

Spoon out a big dollop of Romesco sauce,

:05:23.:05:27.

add the partridge, sprinkle with toasted almonds and tuck in!

:05:27.:05:37.
:05:37.:05:47.

And

:05:47.:05:47.

And we'll

:05:47.:05:48.

And we'll have

:05:48.:05:52.

And we'll have more great recipes from Valentine next week. Now, it

:05:52.:05:57.

is time to answer some of your foodie questions. Each caller helps

:05:57.:06:03.

to decide what Harry is eating at the end of the show. First, it is

:06:03.:06:07.

Kerry from Castleford. What is your question for us? For Christmas we

:06:07.:06:12.

are having a rolled bone shoulder of venison. I know it is a tougher

:06:12.:06:16.

cut. I would like to know the best way to cook it, with the best way

:06:16.:06:23.

to help to bring out the venison, but nothing with fennel or any seed.

:06:23.:06:28.

Venison is lean, so you need fat in there. Roll it with bacon and put

:06:28.:06:33.

in red wine and cook at a low temperature for about 120 Celsius

:06:33.:06:38.

for about three hours. That will give a nice gravy.

:06:38.:06:44.

I think the best is to have a red wine sauce with mushrooms and

:06:44.:06:47.

shallots in the end. Almost pot roast it.

:06:47.:06:51.

That is exactly what it is, a pot roast.

:06:51.:06:55.

There you go. What dish would you like to see at the end of the show,

:06:55.:06:59.

food heaven or food hell? It must be food heaven.

:06:59.:07:03.

There you go. Steve, from old nam Greater

:07:03.:07:08.

Manchester, are you there, Steve, what is your question? I have

:07:08.:07:13.

acquired two pheasants, I want to know the best ways of cooking the

:07:13.:07:19.

fillets. Acquired two pheasants?! These

:07:19.:07:22.

things happen! I suggest that you cook the breast separately and keep

:07:22.:07:28.

the legs for another day, but make a piece of coriander stem, green

:07:29.:07:33.

chillies, garlic. Throw in roasted cumin and coriander seeds into it

:07:33.:07:37.

crushed, apply it as a marinade on to the breast. Seer it lightly for

:07:37.:07:42.

a minute or two max on either side and finish it off in the oven for

:07:42.:07:48.

about three minutes, perhaps. Serve it slightly medium or medium rare.

:07:48.:07:55.

The whole thing? Pan fry it with apples and make is a sauce with

:07:55.:07:57.

cider, cream and tarragon. Delicious.

:07:57.:08:03.

Two recipes for you. What dish would you like to see at the end of

:08:03.:08:08.

the show, food heaven or food hell? It's got to be hell, James. There

:08:08.:08:13.

you go. Now, Mike, what is your question for us? I'm knocking up a

:08:13.:08:18.

beef Wellington this evening. I normally use a parm ham, pate and

:08:18.:08:28.
:08:28.:08:29.

shallots n and the mushrooms, I am wondering what the chefs do with

:08:29.:08:34.

it? Parma ham, they don't normally use that. You can use pancakes, but

:08:34.:08:39.

if you use them with a little bit of wilted spinach, dried out, very

:08:39.:08:43.

dry and spread the pate on it, but make sure that the mushrooms are

:08:43.:08:49.

dry. The key to it, this reason to use the pancakes, not the Parma hae

:08:49.:08:54.

ham is that it soaks up the liquid from the beef and stops the pastry

:08:54.:09:00.

from going soggy. So bin the Parma ham, do it the classical way.

:09:00.:09:06.

Serving it with? Mushrooms are fantastic. That red wine garnish.

:09:06.:09:13.

Shallots, onions. Madeira sauce. You can get packs of

:09:13.:09:18.

stock and reduce it down with a little bit of Madeira sauce, that

:09:18.:09:22.

will be great. I think that everyone will be at yours for

:09:22.:09:27.

dinner. What dish at the end of the show, food heaven or food hell?

:09:27.:09:33.

Well, I think that radishes belong in your mother's salad, so food

:09:33.:09:35.

heaven. There you go.

:09:35.:09:41.

Now, how fast can the chefs make a simple three-egg omelette. Nick,

:09:41.:09:51.
:09:51.:09:53.

you were in the top ten, but you've been booted. And Vivek, you are up

:09:53.:10:01.

there too, so, times on the clocks, please, are you ready? 3, 2, 1, go!

:10:01.:10:06.

They are normally pretty quick, these two.

:10:06.:10:12.

It's the concentration on their faces! Over teleeggs.

:10:12.:10:16.

It is feersly competitive! There you are, I told you that they were

:10:16.:10:21.

quick. The best thing about this, they do this and it is, "Get in

:10:21.:10:28.

there."! Right, I don't know what this is! The egg's cooked, James!

:10:28.:10:31.

And it is held together. This is the key.

:10:32.:10:41.
:10:42.:10:42.

This one is slightly cooked mother. -- more. That's the bit I cooked.

:10:42.:10:50.

Vivek? Do you think you are quicker? I don't think so.

:10:50.:10:55.

Yes, you were quicker. Were you quick enough to get in the top ten.

:10:55.:11:02.

You did it in 17 .4 2 seconds, that puts you there! That is amazing.

:11:02.:11:12.
:11:12.:11:13.

This knocks down Brynn! Oh, mate. I can't have been far behind him.

:11:13.:11:23.
:11:23.:11:24.

Yours is an omelette, so you have knocked out the two Michelin stars,

:11:24.:11:27.

Tom Kerridge. He will not be happy about that.

:11:27.:11:32.

He'll be back. Do you think your beat your mate?

:11:32.:11:42.

You were close. 17.12 seconds! Two grown men and six eggs! It is

:11:42.:11:48.

pathetic. Right, will Harry get his idea of food heaven, butter? Or

:11:48.:11:53.

food hell, radishes? The guys in the studios are yet to make their

:11:53.:11:57.

minds up, first it is vintage TV from the brilliant Keith Floyd. He

:11:57.:12:07.

is in Belgium, but there is one thing on his mind a fantastic

:12:07.:12:17.
:12:17.:12:23.

You've got it. It's Belfast and they eat this

:12:23.:12:30.

'Before I started making these scrumptious programmes,

:12:30.:12:33.

'all I'd seen of Belfast was pictures in the News;

:12:33.:12:36.

'pictures that didn't dwell on the proud city's culinary heritage.

:12:36.:12:41.

'I didn't actually come here with a song in my heart,

:12:41.:12:45.

'but after a blinding breakfast and an ear-bashing by the most loquacious people on earth,

:12:45.:12:53.

'I thought I was in Florence!'

:12:53.:12:57.

This is the kind of thing that gets you arrested -

:12:57.:13:00.

gazing at buildings and talking to yourself!

:13:00.:13:06.

But I'm really thinking about the profound culinary meaning of this splendid city.

:13:06.:13:13.

I'm meant to cross the road here!

:13:13.:13:21.

'Because our producer insists on giving a sense of place,

:13:21.:13:26.

'here's one of me yet again strolling through yet another anonymous city centre.

:13:26.:13:32.

'You wouldn't even know you were in Belfast, a city that exudes joie de vivre.

:13:32.:13:42.
:13:42.:13:42.

Apology for the loss of subtitles for 48 seconds

:13:42.:14:31.

This is very

:14:31.:14:31.

This is very important

:14:31.:14:31.

This is very important to

:14:31.:14:34.

This is very important to Irish cooking, the diet, the whole bit.

:14:34.:14:39.

The best thing you could do is whip into Marks & Spencer and buy it,

:14:39.:14:46.

but of course, we wouldn't do that, we are in front of a peat fire, no

:14:46.:14:51.

magic, no electricity. This is the 200--year-old fashion. This is the

:14:51.:15:01.
:15:01.:15:04.

Carefully put them in It's about this time you begin

:15:04.:15:07.

Happily, I am with my great chum Finula,

:15:07.:15:10.

who knows all about potato bread.

:15:10.:15:13.

Why couldn't we have saved trouble by peeling the potatoes first?

:15:13.:15:16.

Because it's traditional to boil them in their skins.

:15:16.:15:20.

Also, you can feed the skins to the chickens or the pigs.

:15:20.:15:25.

Do people still eat potato cakes in- Ireland? Yes, they eat them still.

:15:25.:15:31.

You can make them at home or buythem in bakeries or supermarkets.

:15:31.:15:35.

You use them with the Ulster Fry.

:15:35.:15:39.

Brilliant. Well, Richard...

:15:39.:15:42.

this is the high point of a regular- 18th-century farmer's day.

:15:42.:15:44.

He'd dress in the typical apparel -- silk bow-tie, suede jacket, Rolex watch!

:15:45.:15:52.

He'd set about peeling these

:15:52.:15:55.

but it's a very boring process, so you take a little tour around The Ulster Folk Museum

:15:55.:16:00.

and join us when we're at an interesting bit.

:16:00.:16:08.

Ah, YOU pick them up with a fork!

:16:08.:16:17.

'Every Sunday, they come in their thousands.

:16:17.:16:21.

'I think there's a plan afoot to turn these islands into a massive theme park!

:16:21.:16:31.

'Thrill to the memories of the three Rs

:16:31.:16:35.

'and I wonder what prayers were said by this bed.'

:16:35.:16:38.

Well, I hope you enjoyed that mini-tour round the park.

:16:38.:16:43.

I've been beetling away - this is a beetle.

:16:43.:16:47.

I've been crushing the potato into a fairly smooth mixture,

:16:47.:16:52.

adding some flour, butter and salt.

:16:52.:16:55.

Now all I have to do is roll it out.

:16:55.:16:59.

They built this cottage with doorways 5'3" high

:16:59.:17:02.

and I cracked my head on the top and it is actually spinning!

:17:02.:17:07.

They always say in an emergency have a cup of tea, don't they?

:17:08.:17:14.

So we roll this out quickly...

:17:14.:17:17.

How thick do you think they ought to be? A bit thinner.

:17:17.:17:21.

The griddle's up to frying speed,

:17:21.:17:24.

so you cut out some little wedges

:17:24.:17:27.

using this 18th century implement!

:17:27.:17:29.

Like that!

:17:29.:17:32.

Whizz on round here, Richard. On they go to a dusted griddle.

:17:32.:17:42.
:17:42.:17:51.

I didn't say you could leave the stove,

:17:51.:17:55.

because I want you to take a nice little shot of me roasting!

:17:55.:17:59.

In a minute, they'll mix a sort of wobbly picture

:17:59.:18:03.

and you'll see us enjoying these crisp delicious potato cakes.

:18:03.:18:11.

There. Fifteen minutes later, they are cooked to perfection.

:18:11.:18:16.

Place them on a plate, add butter

:18:16.:18:21.

Finula, would you like a taste? Yes, please.

:18:21.:18:27.

While Finula's choking on that,

:18:27.:18:31.

I must tell you that we've had lots of letters

:18:31.:18:34.

from people asking how we choose the locations for the programmes.

:18:34.:18:40.

Well, in the director's office is a huge map of the British Isles and three darts which we throw!

:18:40.:18:46.

This one landed near Belfast!

:18:46.:18:50.

Anyway, we've only booked this place till half past eleven

:18:50.:18:55.

so we must be trotting along!

:18:55.:19:05.
:19:05.:19:06.

And

:19:06.:19:07.

And there

:19:07.:19:07.

And there is

:19:07.:19:11.

And there is more from Floyd on next week's show, but now it is

:19:11.:19:15.

time to find out if Harry here is facing food heaven or food hell.

:19:15.:19:20.

Food heaven is this pile of butter, transformed into a chicken breast.

:19:20.:19:25.

We know you like the peanuts, blended with breadcrumbs, and

:19:25.:19:31.

served with buttered mashed potatoes and spinach. Or this pile

:19:31.:19:38.

of radish, to go with tuna and marinated in yuzu Joyce.

:19:38.:19:43.

What's that? I'll explain it, that's what you have got! Argh!

:19:43.:19:50.

First of all, we need the marinade. Let's do the cucumber and the mooli.

:19:50.:19:54.

That's the mooli. That's the Japanese radish.

:19:54.:20:02.

That's not a rad itch?! It is. -- rachish.

:20:02.:20:08.

We are shaving that to make a nice little salad. These are the

:20:08.:20:14.

breakfast ones here, these have a really good flavour. This is the

:20:14.:20:20.

yuzu Joyce. This is great. -- juice.

:20:20.:20:26.

This is a cross between a mandarin and a satsuma. It is quite strong.

:20:26.:20:35.

Hmm, it is nice. It is a bit like Mr Muscle! Right, we have the yuzu

:20:35.:20:43.

in there. We have soy sauce. It is strong, that. I told you! Whole

:20:43.:20:49.

chillies, now this! I was going to chillies, now this! I was going to

:20:49.:20:55.

warn you. A little bit of oil. I love the smell of freshly chopped

:20:55.:20:59.

rad ishes. I used to grow them as a kid.

:20:59.:21:03.

Growing your own is butter? But I would grow them, then I didn't like

:21:03.:21:07.

them. It is a painful memory for me.

:21:07.:21:12.

That's your tuna. Then all we do is literally coat it

:21:12.:21:22.
:21:22.:21:23.

in this, the marinade of soy, a little bit of the yuzu juice.

:21:23.:21:32.

Which is very strong! Now a little bit of oil and then we seal the

:21:32.:21:37.

tuna. We cook this on all sides for literally about 30 seconds.

:21:37.:21:42.

Won't it be dangerous if it is not cooked all the way through.

:21:42.:21:49.

No, it is raw in the middle. I don't think that sounds safe.

:21:49.:21:55.

That is how we are Serbing it. Oh, he is touching it with his

:21:55.:22:05.

fingers. What you need is a spatula. How much would you pay for a piece

:22:05.:22:15.
:22:15.:22:30.

�7? I don't like the way he is looking at me! Now, the dressing,

:22:30.:22:40.
:22:40.:22:40.

we have the yuzu juice. How do you spell it? YUZU, there

:22:40.:22:46.

you go. Now, a little bit of this soy sauce.

:22:46.:22:53.

Then lime juice. So, we are turning that over. So

:22:53.:23:03.
:23:03.:23:05.

seal it all the way around so it is even.

:23:05.:23:10.

Another idea of your food hell is a cold dish? Yes.

:23:10.:23:17.

Oh, no. I can see we are ending on a high today! Now, the salad here

:23:17.:23:23.

has the radishes thinly sliced. We have this mooli. You can pickle

:23:23.:23:28.

this which is great. If you don't like the radishes, you can cook

:23:28.:23:32.

them with cumin, a little bit of butter and water.

:23:32.:23:38.

May I have a little look at this. I wonder if I could carve it. Have

:23:38.:23:45.

you got a little knife. Careful... Hold still... Let's see if we can

:23:45.:23:51.

get the eyes out there. You want that for the eyes, there

:23:51.:23:54.

you go. Oh, that is good.

:23:54.:23:58.

That's what you use for carving the eyes? Yes.

:23:58.:24:08.
:24:08.:24:11.

Seal that bit. Let's get the nose... Those are

:24:11.:24:15.

autumn the medical skills coming back, Harry. It is just like being

:24:16.:24:25.
:24:26.:24:30.

in the operating theatre! Oh, dear! This is coming along nicely. Is it

:24:30.:24:37.

coming along nicely? Right, that is our tuna out of the way. How is the

:24:37.:24:47.
:24:47.:24:48.

salad? It is good to go. That looks similar to me! I'm going

:24:48.:24:55.

to cut my hand off here. It is very sharp this knife.

:24:55.:25:05.
:25:05.:25:06.

Argh! Don't do this at home, kids! There is a touch of the Easter

:25:06.:25:12.

Island about it. But it is not hugely dissimilar.

:25:12.:25:16.

Beautiful. Hello, and welcome to Saturday

:25:16.:25:23.

Kitchen! Oh, no, I've burnt the tuna.

:25:23.:25:28.

You could just be made redundant now, James. Saturday Kitchen

:25:28.:25:32.

presented by a mooli. Yeah, look at that. When did you do

:25:32.:25:38.

that? I've just done it there! Just to re-cap if you missed it. That's

:25:38.:25:43.

got the yuzu, the soy sauce. Don't drink this from a bottle, it is

:25:43.:25:47.

strong. A little bit of oil. Marinade the tuna. Seal it on all

:25:47.:25:52.

sides, take the dressing and pour it over the top and then thinly

:25:52.:25:56.

slice it. You don't think that anyone cooks

:25:56.:26:03.

this at home, though, do you? hope so! Has anyone ever written in

:26:03.:26:07.

to tell you so? It is very complicated.

:26:07.:26:13.

You can do this res pee by opening up a tin. It is not -- this recipe

:26:13.:26:21.

by opening up a tin, but it is very easy.

:26:21.:26:26.

It looks complicated. It has a jewel-like quality.

:26:26.:26:31.

Yes, it does. Right, time to plate this up.

:26:31.:26:39.

Tile it up! No, not tile it up! Tile it up. All of your food is

:26:39.:26:47.

served on tiles. British materials.

:26:47.:26:53.

Don't give him any ammunition, don't give him anymore! Then the

:26:53.:26:58.

cucumber goes on and the radishes, all the way down like that.

:26:58.:27:07.

There we go. Pile it up. There you go. Then, finally, we put

:27:07.:27:12.

that as a garnish. Oh, look, it sets it off lovely. It

:27:12.:27:22.
:27:22.:27:24.

is a sort of Easter Island sort of feel to it. A very tear heaty thing.

:27:24.:27:34.
:27:34.:27:34.

Right, now you have to try it! Alright. Don't eat too much radish.

:27:34.:27:39.

Not that! Look at that. That is lovely and turned the way you have

:27:39.:27:47.

cooked it, well, you haven't cooked it... It is very persuasive! Do you

:27:47.:27:53.

like that? It is lovely. It is nice. Right, to go with this, Tim has

:27:53.:28:03.
:28:03.:28:07.

chons a Balbi Rose 2011, -- chosen. I think is the bitterness of the

:28:07.:28:12.

radishes that I don't like. You have gotten rid of it! I that I it

:28:12.:28:16.

works well together. James, this is a result. You have turned Harry

:28:16.:28:20.

into a radish lover. There you gou, congratulations on

:28:20.:28:25.

the DVD and best of luck this Christmas with your book as well.

:28:25.:28:29.

What are you doing? I'm trying to help.

:28:29.:28:32.

Well that's all from us today on Saturday Kitchen. Thanks to Nick

:28:32.:28:35.

Nairn, Vivek Singh and Harry Hill. Cheers to Tim Atkin for the wine

:28:35.:28:38.

choices and to our chef's table guests, Caryn and Sara. All of

:28:38.:28:41.

today's recipes are, as always, on the website. Go to:

:28:41.:28:43.

bbc.co.uk/saturdaykitchen. We'll be back, live, next week at the usual

:28:43.:28:47.

time of 10am when the great Michel Roux Sr who will be joining us

:28:47.:28:50.

James Martin hosts the show with top chefs Vivek Singh and Nick Nairn.

Comedian Harry Hill faces his food heaven or food hell, and there are some great moments from Keith Floyd and Rick Stein.

Wine expert Tim Atkin is on hand to match wine to all the studio dishes.


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