10/12/2011 Saturday Kitchen


10/12/2011

Similar Content

Browse content similar to 10/12/2011. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

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

:00:15.:00:21.

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

:00:21.:00:31.
:00:31.:00:36.

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

:00:36.:00:39.

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

:00:39.:00:42.

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

:00:42.:00:45.

and continues to inspire people through his very own cookery

:00:45.:00:52.

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

:00:52.:00:55.

award-winning Modern Indian restaurant, The Cinnamon Club.

:00:55.:00:58.

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

:00:58.:01:08.
:01:08.:01:08.

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

:01:09.:01:12.

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

:01:12.:01:17.

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

:01:17.:01:22.

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

:01:22.:01:26.

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

:01:26.:01:31.

the west coast, we have them both sides.

:01:31.:01:34.

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

:01:34.:01:40.

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

:01:40.:01:46.

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

:01:46.:01:51.

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

:01:51.:01:56.

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

:01:56.:01:59.

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

:01:59.:02:01.

BBC archive. Today it's Rick Stein, Lorraine

:02:01.:02:04.

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

:02:04.:02:07.

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

:02:07.:02:15.

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

:02:15.:02:19.

the show. Thank you for inviting me to your

:02:19.:02:24.

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

:02:24.:02:29.

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

:02:29.:02:33.

welcome. That is what I read about you?

:02:33.:02:37.

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

:02:37.:02:40.

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

:02:40.:02:46.

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

:02:46.:02:51.

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

:02:51.:02:56.

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

:02:56.:03:04.

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

:03:05.:03:10.

your food hell or food heaven. Based on your nightmare

:03:10.:03:15.

iningredient and favourite iningredient. So the best

:03:15.:03:21.

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

:03:21.:03:26.

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

:03:26.:03:29.

for me. What about the dreaded food hell?

:03:29.:03:34.

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

:03:34.:03:39.

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

:03:39.:03:44.

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

:03:44.:03:52.

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

:03:52.:03:58.

peanut and breadcrumbed chicken breast. Finished with a couple of

:03:58.:04:02.

slices of homemade butter on the top.

:04:02.:04:06.

Or Harry could be facing food hell, radishes.

:04:06.:04:13.

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

:04:13.:04:21.

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

:04:21.:04:29.

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

:04:29.:04:34.

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

:04:34.:04:38.

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

:04:38.:04:43.

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

:04:43.:04:47.

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

:04:47.:04:50.

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

:04:50.:04:55.

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

:04:55.:04:59.

to that. There are amazing places on your

:04:59.:05:04.

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

:05:04.:05:08.

there. Yeah, it is really, really exciting.

:05:08.:05:11.

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

:05:11.:05:17.

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

:05:17.:05:20.

not eat a single Piece of Western food.

:05:20.:05:26.

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

:05:26.:05:29.

what Harry is eating at the end of the show.

:05:29.:05:38.

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

:05:38.:05:43.

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

:05:43.:05:47.

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

:05:47.:05:51.

Starving. Good. Cooking first, the man at the

:05:51.:05:55.

forefront of the modern British food scene for 25 years.

:05:55.:06:04.

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

:06:04.:06:11.

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

:06:11.:06:15.

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

:06:15.:06:20.

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

:06:20.:06:27.

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

:06:27.:06:33.

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

:06:33.:06:39.

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

:06:39.:06:44.

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

:06:44.:06:49.

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

:06:49.:06:55.

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

:06:55.:07:01.

make a liaison. Thermidor is with sometimes

:07:01.:07:06.

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

:07:06.:07:14.

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

:07:14.:07:19.

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

:07:19.:07:24.

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

:07:24.:07:29.

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

:07:29.:07:34.

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

:07:34.:07:39.

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

:07:39.:07:44.

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

:07:45.:07:49.

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

:07:49.:07:55.

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

:07:55.:08:00.

of changes. Lots of lemon juice. About half a

:08:00.:08:06.

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

:08:07.:08:10.

Hershey salad. Tell us about what is happening?

:08:10.:08:18.

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

:08:18.:08:24.

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

:08:24.:08:31.

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

:08:31.:08:36.

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

:08:36.:08:43.

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

:08:43.:08:48.

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

:08:48.:08:55.

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

:08:55.:09:02.

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

:09:02.:09:09.

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

:09:10.:09:16.

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

:09:16.:09:21.

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

:09:21.:09:26.

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

:09:26.:09:30.

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

:09:30.:09:35.

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

:09:35.:09:43.

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

:09:43.:09:49.

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

:09:50.:09:56.

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

:09:56.:10:00.

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

:10:00.:10:03.

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

:10:03.:10:07.

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

:10:07.:10:12.

will start on the salad while you are doing that.

:10:12.:10:19.

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

:10:19.:10:22.

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

:10:22.:10:26.

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

:10:26.:10:32.

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

:10:32.:10:37.

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

:10:37.:10:43.

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

:10:43.:10:47.

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

:10:47.:10:51.

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

:10:51.:10:56.

on the top. The potatos you have used? These

:10:56.:11:02.

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

:11:02.:11:06.

Irish variety. What is not to like about this?

:11:06.:11:11.

Cream, egg, cheese, lobster, baked potato.

:11:11.:11:18.

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

:11:18.:11:21.

I will leave you to finish off the salad.

:11:21.:11:30.

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

:11:30.:11:33.

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

:11:33.:11:38.

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

:11:38.:11:43.

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

:11:43.:11:48.

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

:11:48.:11:51.

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

:11:51.:11:56.

you were talking about, that we have in Scotland.

:11:56.:12:01.

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

:12:01.:12:06.

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

:12:06.:12:11.

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

:12:11.:12:18.

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

:12:18.:12:23.

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

:12:23.:12:30.

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

:12:30.:12:36.

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

:12:36.:12:42.

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

:12:42.:12:48.

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

:12:48.:12:56.

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

:12:56.:13:06.
:13:06.:13:08.

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

:13:08.:13:18.
:13:18.:13:25.

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

:13:25.:13:31.

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

:13:31.:13:37.

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

:13:37.:13:47.
:13:47.:13:47.

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

:13:47.:13:55.

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

:13:55.:14:00.

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

:14:00.:14:07.

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

:14:07.:14:13.

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

:14:13.:14:17.

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

:14:17.:14:26.

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

:14:26.:14:32.

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

:14:32.:14:37.

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

:14:38.:14:45.

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

:14:45.:14:52.

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

:14:52.:14:55.

How is it? Really good. Fantastic.

:14:55.:15:04.

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

:15:04.:15:08.

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

:15:08.:15:14.

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

:15:14.:15:19.

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

:15:19.:15:21.

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

:15:21.:15:26.

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

:15:26.:15:36.

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

:15:36.:15:41.

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

:15:41.:15:46.

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

:15:46.:15:55.

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

:15:55.:16:00.

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

:16:00.:16:03.

Nicolas Potel Bourgogne Chardonnay, Vieilles Vignes 2010. Some people

:16:03.:16:08.

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

:16:08.:16:11.

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

:16:12.:16:19.

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

:16:19.:16:23.

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

:16:23.:16:28.

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

:16:28.:16:33.

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

:16:33.:16:37.

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

:16:37.:16:42.

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

:16:42.:16:49.

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

:16:49.:16:52.

keeps the wine lively on the pal yet.

:16:52.:17:01.

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

:17:01.:17:04.

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

:17:04.:17:12.

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

:17:12.:17:18.

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

:17:18.:17:24.

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

:17:25.:17:30.

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

:17:30.:17:35.

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

:17:35.:17:42.

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

:17:42.:17:47.

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

:17:47.:17:51.

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

:17:51.:17:58.

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

:17:58.:18:04.

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

:18:04.:18:07.

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

:18:07.:18:11.

paratha. It is with green chillies, curry

:18:11.:18:16.

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

:18:16.:18:20.

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

:18:20.:18:26.

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

:18:26.:18:36.
:18:36.:18:40.

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

:18:40.:18:46.

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

:18:46.:18:54.

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

:18:54.:18:59.

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

:18:59.:19:02.

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

:19:02.:19:10.

and a plate of papads.

:19:10.:19:13.

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

:19:13.:19:18.

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

:19:18.:19:21.

Turn them over until they're nice and brown.

:19:21.:19:27.

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

:19:27.:19:36.

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

:19:36.:19:41.

Then you throw in some prawns.

:19:41.:19:44.

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

:19:44.:19:50.

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

:19:50.:19:55.

Then add some finely-chopped green chillies.

:19:55.:20:01.

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

:20:01.:20:06.

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

:20:06.:20:12.

Then stir in some chopped-up garlic.

:20:12.:20:15.

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

:20:15.:20:21.

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

:20:21.:20:26.

Then a good squeeze of lime right the way over

:20:26.:20:31.

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

:20:31.:20:35.

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

:20:35.:20:41.

Now take some of those little poppadoms.

:20:41.:20:46.

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

:20:46.:20:51.

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

:20:51.:20:55.

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

:20:55.:21:00.

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

:21:00.:21:08.

Then you drop the papads into very hot oil,

:21:08.:21:13.

about 190 degrees, and they just go whoosh!

:21:13.:21:17.

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

:21:17.:21:20.

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

:21:20.:21:27.

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

:21:27.:21:33.

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

:21:33.:21:41.

Wow! Wow!

:21:41.:21:46.

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,

:22:18.:22:21.

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

:22:21.:22:24.

Just stir those around a bit.

:22:24.:22:27.

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.

:22:43.:22:49.

So I've peeled a load of those laboriously.

:22:49.:22:53.

They're just gonna taste wonderful.

:22:53.:22:56.

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.

:23:33.:23:40.

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

:23:40.:23:45.

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

:23:45.:23:51.

And now some tamarind water.

:23:51.:23:56.

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,

:24:02.:24:08.

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.

:24:42.:24:46.

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.

Download Subtitles

SRT

ASS