10/12/2016 Saturday Kitchen

And I'm here to warm you up with a sizzling

Joining me live in the studio today, head chef of the Michelin-starred

Elephant in Torquay, the talented Simon Hulstone.

And another Saturday Kitchen favourite,

Good morning, guys. Are you ready for this? Feeling in the spirit of

Christmas? Just about? What are you cooking for us today? I am doing

crab rarebit. Sounds fantastic. Cheese on toast with an extra twist.

Yes, nice and simple. I hate to downgraded like that but it's going

to be amazing. Cheese on toast. With all the extra bits. What are you

going to make for us? These carry. ; style. A beef curry. Nice and spicy

and hot. -- beef curry. Sounds fantastic and I have tasted it so I

know it's really good. And we've got some terrific films

from the BBC Christmas archives from Rick Stein,

Nigel Slater, Nigella Our special guest today

is a true winner. She's a five-time Paralympic

Champion, has numerous World But not only is she an expert

in the swimming pool, she's got an OBE, and she's pretty

talented in the kitchen. APPLAUSE

How are you? Really good. Are you excited about

this? I love food so I'm so happy to be on the show. I watch it every

Saturday on the sofa after training. I'm so happy to be on the. What's

amazing, last night I spent all my time watching all of your victories.

It's incredible what you've done. Such an inspirational story. We are

here to talk about food so tell me about your food heaven and food

health. My food heaven is pulled pork. I love it. Especially on a

brioche, coleslaw. That type of thing. I love it. My food hell is

dried fruitful stop dried fruit? By itself? I thought that would be a

good swimmers snack. I love fruit and fresh produce and fresh fruit,

but when it's mixed in with cake, I'm a sweet person. I love sweets

and deserts. When you mix those two together, it shouldn't be cake and

dried fruit together. Right, OK. It gives me something to work with. It

means I can come up with something genius for you.

I'll make a marinade for the pork, using garlic, tabasco, mustard,

treacle, brown sugar and slow cook the pork until tender.

Then I'll make a buttermilk coleslaw and then the whole lot

in brioche buns and serve with sweet potato fries.

That sounds delicious. Absolutely. I'm a pretty big fan myself.

But if you get hell, then it will be dried fruit all the way!

I'll make a rich barmbrack, with whiskey and tea-soaked dried fruit.

I'll whip up a parfait with cream and vanilla,

then crumble in white chocolate and the caramelised barmbrack and

I thought we'd have to go the extra mile. I don't like prunes either

false or I love white chocolate and vanilla. Apart from that... Not for

me. There is a little glimmer in there for you. You have to wait

until the end of the show to find out which one you are going to get.

If you'd like the chance to ask any of us a question today then call:

If I get to speak to you, I'll also ask you if Ellie

should have her food heaven or her food hell.

Please, heaven. All the way. Get voting.

You can also get in touch through social media

It's on with the cooking. What are we doing first? We are going to get

the toast on first. I'm going to do that. If you could great me some

cheese that would be fantastic and let top up some hazelnuts.

Beautiful. Versus rarebit with a difference. I'm down in Devon, so I

want to do something a little bit simple. Obviously the produce we

have is fantastic. I'm going to do a nice crab on toast. I suppose this

would be good at Christmas time for a festive starter. You could use it

for pretty much anything, brunch, light lunch, canape. And nice

starter. It's really simple, full of flavour is what we want. All about

the flavour. I know I'm giving you a hard time about it being cheese on

toast but it's much more than that, it's a strong flavour, isn't it?

Yes, that's what we work on, flavour for everything. Brown crab is where

the flavour is. That is the main part of it falls and people love the

white part of it which we will put through the cheese but the brown

crab is where the flavour is. It really is. If you didn't fancy doing

a crab from scratch... You can buy it 50-50, half and half. Try not to

have any breadcrumbs in there but you want to have a nice creamy brown

crab. I've added soft butter, public, seasoning, and then we have

this. We can keep this in the fridge for a couple of days. Christmas Day

rarebit. Tell me about your restaurant. Elephant has maintained

its mission in star for 12 years basically since it opened. We've had

it for 12 years. Which is fantastic. It's not the be all and end all but

we want to produce really good food, it's a busy restaurant. There's a

misconception about a Michelin starred restaurant, we are posh and

pretentious. We are not close to that. We are about policy

ingredients, cooked well. No posh and potential? No. I've put some

milk and butter on to boil and I'm using Lancashire cheese. It's lovely

and creamy. It's not overpowering. Sometimes they can be too strong for

this. Is that what you would normally use? We want to crab to

shine through and that is our star ingredient. It's a lovely twist.

It's a different approach to rarebit. You were saying you would

add something like ham hock. You can do anything with this. We could use

butter, ham hock, beef, with some large, brisket through it. You can

have anything really. It works really well. It smells wonderful

even before you cook it. What we need to do is add white crab. Just

chop me a bit of parsley. Absolutely. Dean Smith also what's

interesting is the beurre noisette. Yes, rather than the traditional

olive olive vinaigrette, we will do beurre noisette. We will burn the

butter and use it as an oil, so it's a fantastic flavour. A little bit of

lemon juice on there. Lovely. Just drop egg yolks into it as well to

help it glaze. Whilst this is in the oven, we can make the dressing. Do

you find it a certain type of cheese you use? This one works better

because it's a bit creamier. It glaze is well and the melts very

well. It doesn't go greasy and split out, so Lancashire cheese.

That would help a lot. A good snack before you get into the swimming

pool. Definitely before I go summing halibut of that. A bit of rarebit.

Any space in there? I would put some green chilli in there. He's keeping

it simple and you are putting in a green chilli. It's all about the

spice. I'm fascinated by this dressing. This is your beurre

noisette. A hot pan. Get the butter burning. We are looking at Brown

butter. The butter goes in. Get the saucepan nice and hot and the milk

will celebrate, and once it does that, they will start to burn and

that what makes the beurre noisette. It is actually not brown butter.

People get nervous about burnt butter. You can burn it, absolutely.

The last thing you want is that. We are separating it, getting the

solids, it's slightly different. We can probably make this beforehand.

With it being too hard, you could cook your salad, but if you have it

too cold, it will solidify in the fridge. The flavour from this is

fantastic and it just changes that olive oil approach to it. OK. You

are on it. I was going to check. You are looking for a golden brown

colour. Yes, and nice glaze on it. The butter is now clarifying. Put

the nuts in there as well. The vinegar as well. Wescott up, please.

-- whisk it up please. My butter is starting to turn. It is very hot

because it is fat so be very careful at this stage. Keep an eye on it.

You have a 93 acre farm around your restaurant. Yes, the restaurant is

up the road in Torquay and around the coast is Brixham, where we have

a fantastic farm where we grow as much as we can in the season, which

is our story. We want to be a seasonal and fresh as possible. Do

you find that this time of year, Christmas, it gets busier in your

restaurant? It's absolutely packed. We have our own turkeys as well so

we are plucking turkeys left, right and centre. So that's good for them.

But not so great for the turkeys. Definitely not. It's Christmas time.

You can't deny it. If you would like to ask question, give us a ring.

Calls are charged at your standard network rate.

The smell is fantastic. I have got your rarebit out of the oven. We are

going to dress the salad. A little bit warmer for how I would like it,

but, essentially we've used the butter like olive oil. We are

addressing it nicely. Loads of rocket in there. The peppery nurse

from the rocket and a little bit more of those hazelnuts. Very

simply, serve it up. Fantastic rarebit. The smell is incredible

fulsome when you add a Buddha do anything it tastes lovely. It's

fantastic. So Brixham crab rarebit and beurre noisette salad. It looks

beautiful. Oh my goodness. I think you guys are in for a treat. Let's

get tucked in. I haven't had any breakfast.

I lived in Swansea for seven years and it is Welsh, isn't it, rarebit?

The Welsh have its fantastic. They have Worcester sauce so it. It's got

that lovely flavour. Smells delicious. We have gone fishy. It's

the perfect food for swimming. Yes, energy. Is it good? Having the salad

toasted as well give that the extra crunch. It's gorgeous. That cheese

as well has a hint at the end. I love salad. It's one of my

favourites. It never goes to waste. Well, Simon's super crab needs

a wine to go with it! We sent our wine expert,

Jane Parkinson to Nottingham, so Well, as Christmas is definitely

upon us, I'm here to soak up some festive cheer so before I head off

to find my wine, let's have a look around.

I love Simon 's take on rarebit with crab. It's comforting but also feels

reasonably decadent. One affordable and easy-going option would be this

wine from South Africa. However, with a delicacy of the crab and the

richness of the cheese, I found a wine both rich and refreshing which

works well and I found something which fits the bill. It's delicious

and it is new to the shelves. It is the Taste The Difference Cremant de

Loire which is also a fantastic festive fizz. Cremant de Loire is

made in the same method as champagne but from a different region and is

aged for a shorter time at which means you can pick up a brilliant

bargain just like this one. This is made of Chardonnay and Shannon blanc

and you can taste the floral notes. That comes from the ageing. The

mellow buttery toast would melt into the cheese flavours and beurre

noisette. Citrus flavours and bubbles bring it to life. Simon, I

hope you are a fan of theirs because there's bargain beauty is stunning

with your crab rarebit. Cheers. Nice, I could see that on Christmas

morning. It of bubbly and some rarebit.

A good price as well for Christmas time. You like the combination? It

works well. For me, beer, cider, but this works lovely. A nice bit of

fizz as well. For the brisket we would probably put a bit of beer in

it as well. It works well. Cyrus, what do you think? It is great. The

cheese is not too strong. So the crab comes through. And with that,

the creaminess is perfect. You have got that taste going on so what will

you be cooking for us? I will be cooking something a little upscale

on that one! So the competition! Not on the quality, upscale on the heat.

It will be a beef curry. It will have some chilli and spices in it.

Hopefully it will create a zingy palette for the lunch. I thought it

would be pounds at dawn there! There is still time for you to ask us a

question. Or you can tweet us a question

using the hashtag Saturday Kitchen. Time now to join Rick Stein,

who's in the Christmas spirit, Sales of smoked salmon

soar at Christmas time, and one of the best and oldest cures

comes from Foremans here A lot of people think that

it's an ancient Scottish tradition because this fish

comes from Scotland. But actually, traditional

cold smoking of salmon, and this is a cold smoked salmon,

came over to this country roughly And it was people like my

great-grandfather that brought over They didn't even realise there

was a salmon native to this country, so they would import salmon

from the Baltic in The three month journey

in salt water didn't really And they then discovered this wild

salmon coming down every summer to the fish market from Scotland,

started smoking that fish because they thought if we've

got a native fish here, The quality was so outstanding that

smoked Scottish salmon This fish would have

taken about five years to grow to this size,

whereas the farm fish would have got Could you cut us off

a slice of that? I see what you mean by the London

cure, it's really mild The art of successful salmon smoking

is to buy the best quality fish you can get and do as little

to it as possible. Just a touch of salt to cure it

and a touch of smoke to enhance it. I would compare them

to a sort of a nice, light chardonnay compared to a sort

of, a full-bodied Bordeaux. They're both great, but they're

really quite different. It's a bit like the difference

between a native Actually, one of the best

farmed salmon around comes My main quest in coming

to the islands was to see Angus Macmillan's organic farmed

salmon in Benbecula, which you can now buy

in some supermarkets. Well, I mean, we know that the wild

fish is just not available now, What we have to ensure is that we do

it in the best possible way. First of all, so that we look

after the fish that we're growing, their welfare

is to the highest degree. But more importantly,

you have a product that is Well, Angus has just told me that

he's been standing on that land just over there,

looking at these cages and not being able to see them

because of the waves going right This is the first time I've

actually been at a fish farm which is truly out at sea,

and suddenly you can see what they say about

being out in open sea. There's water rushing

down here all the time. And constantly, you're

getting clean water. And that is the main thing

about organic salmon, it's not only that but the cages

are well spaced apart, and I'm sure a low density

of fish in the cages. I know people are gonna start

writing to me saying, "You shouldn't be covering fish

farming at all," but there's good farmers and bad farmers and it's

the same with aquaculture. They don't have any electronic

feeding machines here. They deliberately feed the fish

by hand so that they only get what they need, and there's no

excess food on the bottom Well, this, to me, is a very

attractive fish, a lovely colour, as you can see, and it's also

nice and sleek. And the thing that I always look

for in good farmed fish This is used to

swimming a great deal. And one of the things that Angus

was saying was that because the fish here are out in a strong

current their muscles are being engaged actively all the time,

and you can feel that. When I just go like that,

the actual fillet is really firm. The other thing that people worry

about is lice, sea lice, Again, that's because the fish

are in low densities and they're out Yeah, I'd quite like to do

something with that. Now, this is roasted salmon

with salsa verde but unusually, I'm going to actually stuff

the salmon with salsa verde I sprinkle the sliced tomatoes

with a good handful of capers and then two or three coarsely

chopped cloves of garlic. Next plenty of fresh thyme

and a good amount of sea salt. Drizzle olive oil all over

everything and then a little Lay the fillets of salmon

on top and don't forget Look how lovely and

pale the flesh is. That's because there's no

pink dye in their feed. Now, to make the salsa verde

stuffing using mint, parsley, This is actually my own dish,

but it's just the sort of thing I'd like for Christmas,

probably on Christmas Eve, something a bit different

from turkey or goose It's actually based

on Italian ideas of cooking. First of all is salsa verde,

which I made really stiff and dry so that it makes a nice stuffing,

but also the tomato that's under there, and the water and the olive

oil is a way of cooking the Italians call aqua patso,

which means mad water. I don't quite know why it refers

to that but maybe as it's boiling briskly like this

it's going bonkers. But it produces this lovely emulsion

which'll work really Oil the top of the fish

and sprinkle with chilli flakes, some more thyme and a final

bit of seasoning. That goes in the oven for about 25

minutes, a hot oven. 20 to 25 minutes is more than enough

for cooking a fish like this. Let's face it, come Christmas Eve,

you don't want to be locked away And an elegant and simple dish

like this frees you up nicely Those tomatoes have cooked

in the juices from the fish and have softened in the oil

and become sweet. This is a 6lb salmon and it'll

feed a dozen people. And do you know, it goes really

well with a good glass And he's back next week

with another festive recipe. We just saw Rick making a wonderful

salsa Verde style salmon, but I am going to show another great

recipe ideal for the party season. This is beetroot gravadlax. Do you

like this, Elie? I love beetroot. I have been eating it a lot. You can

rest them or boil them that you basically get them nice and tender.

If you're going to make this for Christmas day, just by the

pre-vacuum packed beetroot! We are going to blitz this up. I'm

sure when you are resting beetroot you get it over your hands. That is

what makes it nice, the colour, we do get attracted to the colour of

the food, it is not just about the taste and the smell, it is the

colour as well. And with the red colour it makes it feel festive as

well. Christmas, go for it! We have to talk about your incredible

achievements. Huge congratulations. You basically win a load of medals.

I was watching last night, what I find amazing is watching you perform

you kind of leave it to the last minute so you keep us on

tenterhooks. That is what everyone always says! How do you maintain

that balance knowing you can push through at the end? The 200

individual medley is the one I got gold in at Rio. It is a 4-macro/

events I do butterfly, backstroke, breaststroke and freestyle. Everyone

on my competitors, we all have strengths. My strength is the

backend so it is the breast stroke and front call and my worst is the

fly so I am behind and then I use my stronger strokes at the end so that

is good so I am not leaving it at the start. But you have always got

to watch everyone. Everyone always says you are behind and then you

come back through. I think once you get an understanding of it, it is

always nice to see. How do you cope with the pressure? When you walk out

into that arena and there is that buzz, it is incredible? Sometimes I

don't know how I cope. Especially at home games like London 2012 where we

hosted the Olympics and the Paralympics, one of the biggest

sporting events in the world, and how we managed to cope with that

pressure. Walking in in front of 17,000 people and everyone always

expecting us to get the gold medals from four years previously in

Beijing. But I think, to be honest, you are trying day in, day out so

you know what you are doing. You use that as a confidence boost. You know

it will be a five-minute race or however long it will be. I think it

is nice that I can cope with a bit of pressure and I am that athlete

which strives under pressure. Some athletes crumble but I am very lucky

that I am able to keep it together and get out there and compete and

show them what I am made of. Absolutely. Do you have any kind of

rituals that you go through before you go out there. Are there rituals

that you take part in? Not really, I like my routine. I hate being late.

I am always at the pool half an hour early, just to make sure if I am

late it will definitely stress me out. I like to have a routine of

where I put my swimming bag and I have packed my swimming bag the

night before. I make sure I have got everything, do warm up. I think it

is just a natural routine. I get nervous but I like those nerves

because it is an adrenaline rush. If I am not nervous, I worry a bit. Do

you need those nerves? It is like doing Saturday Kitchen Live!

Definitely, it is still live, anything can happen. Just to catch

up on what I have got, I mixed the beetroot with some salt and sugar

and I have also added some honey and mustard. I quite like that salt and

sugar together. I like the sweet and savoury aspect of food, it just

makes it delicious. It does and the process of having this in the salmon

is a way of clearing the salmon. I had one of my first jobs in a

Swedish restaurant and gravadlax was on the menu every single day. In

Sweden, they serve it as Christmas food but it works as a Christmas

starter. My wife is Swedish so I have to start including it in the

Christmas menu as well. The other know you have had is an MBE? Yes, I

was very lucky. After Beijing, it is so many years ago now! So many

achievements! After Beijing, I was 13 in Beijing... 13! I think we

should focus on that for a minute. You are only 22. Yes, only 22. After

Beijing I came away with two gold medals. Just two!

I got an MBE from the Queen which was an amazing experience but when I

was that age, I didn't know what it was so that was embarrassing. A

letter from the Queen came through the post. You know when you read it

and you don't know what it is? I thought, I will give it to my mum

and dad. It is the Queen again fulsome she wants to give me

something. They were like, you have got an MBE. Is like an award from

the Queen. I was like, is that good? My mum was, it's amazing, is you

should be so happy. That's great. You get to go to Buckingham Palace.

Isn't that good. Tea with the Queen. I told my grandma who was the same

age as the Queen and she was so emotional and happy. What I asked

her, do you want to come? The Queen, in my eyes, incredible but in her

eyes, the same age, growing up with her, she was... She was just an old

lady in your rise them. It is so they're racking going to Buckingham

Palace because you get called up in a room and you have to go through a

ritual, not a virtual. That sounds like... -- nerve wracking. I don't

know much about the monarchy but this is interesting. Go on. A

ceremony. Yes, a ceremony. You have got to walk up to her, curtsy, say

"Your Majesty" and walk backwards. I was just so nervous. But then having

to think about all of this. It was just, yeah. Pretty nerve wracking. I

went for afternoon tea afterwards and I love afternoon tea. That

wasn't the last time you have been in Buckingham Palace. You got an OBE

after the MBE. What is the difference? MBE is member of the

British Empire and the next one up is an OBE, or the Empire. And then

there is CBE and the British Empire. And then there is CBE and a dame

heard, and... -- dame had. I'm an expert now. -- dame hood. The Salmon

said there for five days. Turn it over as you go and drain off the

liquid and when it comes out you have this beautiful thing. You can

eat it raw. It has had time to rest. The colour has come out so much. We

do something very similar with smoked vodka. And we use fennel as

well. We get a lot from the farm, lots of flowers. Perfect in

summertime. The flavour you get from those fennel pods are amazing. Even

the sweet vodka. From the flowers? Yes. In Sweden they use the crown of

the dill. It's this lovely flavour. The amazing thing when they get to

that stage, there is much more flavour from the little seeds in the

flowers. I love fennel as well. It's great. I'm just serving up basically

putting in nice little curls, and you could have this is a great

little starter. You could have it in a smaller version at a Christmas

party. Canape. I love how you think. You are interested in food,

specifically baking fulsome you were in the comic relief bake. It's one

of my passions. When you've got so much going on, and you can bake

cakes, it's just a nice way of de-stressing. You don't think about

things. I love sweet stuff as well. I love food in general. How does

that fit into your diet basically when you are training? Quite hard.

As an athlete, you have to watch what you read, for sure. And you

have to give yourself the right food. If you give yourself rubbish

food, you feel rubbish. You just don't get the best energy from it so

I make sure I eat really good. Aida fresh produce, as much great food as

I can to give me the right energy. Really balanced diet? You're not

depriving yourself? I do treat myself. You got to enjoy it but I'm

not wild about going too fast food chains or anything like that. I

prefer to cook some nice food. There are some nice food for you here.

This is the beetroot gravadlax. Did in the. It's hard to get your mouth

around. You will be grand. So what will I be making for Ellie

at the end of the show? It could be her food

heaven, pulled pork. I'll make a marinade for the pork,

using garlic, tabasco, mustard, treacle, brown sugar and slow cook

the pork until tender, then I'll make a buttermilk coleslaw

and then pile everything into brioche buns and serve

with sweet potato fries. But if you get hell, then it will be

dried fruit all the way. I'll make a rich barmbrack, with

whiskey and tea-soaked dried fruit. I'll whip up cream and vanilla

to make a parfait, then crumble in white chocolate and the baked

caramelised barmbrack and serve But we'll have to wait

until the end of the show Now it's time to catch up

with Nigel Slater who's busy making his hearty,

party, hot pot. It's lots of mini-feasts,

leading up to the big day. My first festive supper was always

a Slater Christmas favourite. This time of year always reminds me

of my dad's one attempt at cooking. Every year, he'd go

through the fridges, he'd go through the cupboards,

and find all sorts of little goodies, and he'd make

them into one huge stew. It was his annual contribution

to the family table. Sometimes it was better than others,

but it was just a lovely Every Christmas I love

to carry on Dad's tradition, with my own version

of his casserole. Sometimes I chuck in a bit

of turkey or ham, but today A couple of onions will give me

a base, cooked quite slowly Rosemary's one of those herbs

that sees you good right Its stems and leaves

are tough enough to stand And with this, one of my favourite

spices of all - juniper. The wonderful thing about them

is that they smell of gin and tonic. A bit of salt makes

the berries easier to crush. So put the juniper and rosemary

in with the onions. And instantly it smells

like a frosty morning. There's something about juniper

and rosemary that just have that The heart and soul of my casserole

is going to be some Even in mid winter

I don't peel carrots. It's very rare that their

outer skin is tough. They can just go in in

big generous lumps. Follow that with any

other sweet root veg. In my case parsnip and that

unsung hero, swede. Keep all the vegetables

roughly the same size, So I'm going to put that over a low

heat, with a lid on, so the veggies get a chance to soak

up all the butter, If you've got a drop of Christmas

booze hanging around, a splash will give this a sweet

and mellow festive warmth. I'm using marsala,

but madeira or dry sherry A spoonful of flour will help

give me a lovely velvety sauce. Some people get so sniffy

about putting a bit As long as you cook it through,

so you don't have a raw taste of flour, it's

going to be absolutely fine. Chestnuts make this a really

Christmas-y casserole. Then everything's bought together

with some hot stock. Turkey stock would be tasty here,

but a good veg stock like this Give it up to half an hour

to let the vegetables # Have yourself a merry little

Christmas # From now on,

our troubles will be out of sight... It's always worth tasting

something halfway through, so that any additions you make to it

have got time to work their magic. Don't leave your

tasting till the end. That's nice enough, but it needs

some beefiness to it. When my dad used to make this,

he'd go through the cupboards, and he'd always end up doing that

same old seasoning. It would be Worcestershire

sauce and Tabasco. But these mushrooms will give

me plenty of flavour. So all I'm adding is a handful

of dried porcini for a bit of depth. Then a spoonful of mustard

to balance the sweet vegetables. After around half an hour,

the veg should be soft A final addition is a spoonful

of sweet redcurrant jelly. It'll make the sauce

beautifully glossy. This is the bit of cooking

I love above all others. It's the moment when you

decide on the seasoning. You taste and you decide whether it

needs a bit more salt, a bit of lemon juice,

a bit of mustard. It's when you put your

signature on a stew. It's got nothing to do

with following recipes and cook It's making sure everybody gets

plenty of the sweet roots sauce And just to make it a bit more

festive, I'm finishing it all off with a sprinkling

of pomegranate seeds. This is spoon and fork food,

rather than knife and fork. It's from the root vegetables

and the redcurrant jelly. Then there's a depth,

an almost woodsy quality to it, It's cheap and it's exactly what I

want to come back into the house Every Christmas I make

this differently, It's the sauce that really makes

or breaks it though. So keep tasting and adjusting

the flavours to suit you. I think my dad would be

particularly proud of this one! Tom Kerridge gives us an alternative

sprout recipe for the big day. He fries them with and chestnuts

and lots and lots of butter. It's almost omelette challenge time,

and today's puns are in honour Can you both make a SPLASH

and better your times You'll both need to DIVE straight

in if you're going to make WAVES I feel like when I start doing hand

motions it's a bad sign. We'll find out at

the end of the show. On with the cooking. We are cooking

some beef curry. You're going to make some Pilar Rice. It smells

wonderful. Put some oil in your panel. Fry the spices. The cloves

and the card goes in first. -- card on.

In the meantime, I'm going to start marinating the B. Dallas where this

recipe comes from. It actually is named after the lady from our

kitchen. Reuse to hire a lady who was an expert. She is to come, cock,

and disappear. And we would serve the food. She never wanted to show

us anything. -- cook. She would have little packets in her pocket which

she would quietly throw in when you were not watching. So you manage to

in the end? Sort of. The idea was to make food simple so people could

easily follow your recipes, you know. Otherwise, in Indian food, it

can get to, but hated. Your whole thing is making recipes like there's

less compensated because we have that opinion of Indian cooking being

tricky and difficult. Yes, the idea is to make it simple. It should be

demystified. The mystery of it all, and the fear of cutting spices that

people are refraining from cooking it. The whole idea is to let them

have a go, that's what the new book is all about. Ten spices creating

120 recipes. And your new book is based very much

in this vein of trying to get people understanding Indian cookery? Yes,

removing the fear of Indian cookery. Tell me about your sauce. We have

some ginger and garlic. We put it through the Pulitzer and lipstick

down. You automatically start getting the sauce -- we blitzed it

down. I put in some cumin powder, some curry powder, some garam masala

powder and some chilli powder. Then the beef goes in. The thing I find

fascinating about Indian food and the spices is you temper the spices.

You imagine you have got them sitting in your store cupboard and

they have gone a bit dark and cold and you need to warm them up. The

most important thing is to get the oil out of the spices. If you don't

get the oil out you don't get the flavour. Do you grind them up fresh?

We do our best, as much as we can. We make our own paste and we are all

so protective about our own recipe! So this is the only recipe you are

sharing! Many years ago I would not want to share my recipes. Then you

grow out of it. There are hundreds of recipes today. If you sit on your

recipes you never teach people so how will you inspire the future

generations? This is it. The rice we are making... You get the onion so

it is nice and soft. Once the spices have fried, and then we add the

water in first. This is interesting. Normally I do a cup of rice, two

cups of water and leave it to sit with the lid on. But yours is

different? You can but this is milled in Europe. It bricks at Fred

quickly. So we cook it in the oven once the water has been absorbed.

This is what is throwing me that you put the water in first. But I am

quite excited about trying this. Once you put the water in first, now

the onion and spices are all incorporating that flavour into the

water so you have a lovely stock forming. Then when the rice goes in

there you don't lose anything. Otherwise, you put the rice in first

and the grain doesn't absorb the flavours at all. Tell me about the

rest read you have in Goa. You are based in the UK. You not only have a

restaurant in Goa but also in the airport. I will be therein about an

hour! I am going through Terminal five. If you are going to Terminal

five, it is Mr Todiwala's Kitchen. Now we have to watch that for about

five minutes. What rice is it? It is Basmati rice. Because the grain is

so heavily polished, what can happen is you might overcook your rice and

it becomes stodgy and breaks up. Simon, you do a beautiful risotto I

hear! Everything is a risotto. Rice is my nemesis. I don't go near it.

So we have rice cooked off and we have our curry nearly good to go.

Are you going to go? I am going to the restaurant later. You should

have been here earlier for the puns we had. To finish the rice, you get

the rice into the oven. It goes in the oven wants the water has

absorbed. It goes 130, 140 degrees. Keep it there for about 15 minutes.

You switch the oven off and then you simply leave it in there until you

are ready to serve. Got you. You can still make a mistake. Having said

that, there is only one region between India and Pakistan which

grows Basmati rice and there is not enough to feed the world so we get a

bit of a quality affair there. You move this off and bring their sin.

Oh, my goodness, the colour! If you would like to try Cyrus or any of

the other studio recipes then go to our website.

We have been spoiled. Simple food is the best food in the world. That is

called a butternut berry. In northern India where it is very

cold, people will be putting it on the cracked heels of their hands.

The butter is very rich like a wax almost. It is like a sour plum, very

sour. That could get you through the water quicker, just rob yourself

with that stuff. A new world record! Yes! We are good to go. So you are

adding some nice fresh herbs in there. I call that Indian NSG. For

an extra bit of flavour. Is that your version of an MBE? It is the

right version of an MBE! When I got my MBE, in India, they did a whole

magazine article and they said Master of business enterprise! Not

quite! The smells are wonderful here. At this time of year we all go

towards comfort food but I love that bit of spice. It is great for winter

because it keeps you away from getting the flu bug and everything

else. Cold and flu out the window, a little bit of spicy food never

harmed anybody. That is true. We have serious hangover food going on

here, Welsh read it, cheese on toast and then curry. Passionate Welsh

read it. This is beef curry Alaa Marie Kiteria. Wary is Marie Curry?!

Let's serve it up, guys, you are in for a treat. Have a go at that. What

to do think? It smells really flavoursome. I love the rice. When

you can get a good textured rice. Lovely. What cut of beef is it? We

cooked fillets because we wanted to cook it fast but I would not use

that normally. Shin would be fabulous slow cooking. How long

would you cook shin for? Very slow, two or three hours. Keep it in the

oven. Use the oven more often. You can put it in the pot,

low-temperature, forget about it, go for a walk and then it is ready.

That sounds like the perfect winter afternoon!

OK, let's head back to Nottingham to find out which wine

Jane Parkinson has chosen to go with Cyrus' cracking curry.

The wonderful sire as has pulled another fantastic curry recipe out

of the bag here, but that is not to say it is an easy match with fine.

You could go for a reasoning with the coconut in the sauce but I would

be careful. I would go for something like an Indian beer. This Cobra

works really well for it. But I do believe there is a wine for every

dish out there. I have tracked down something that is fruity but even

fresh enough for curry. It is the madhouse Pinot Noir from New

Zealand. It is New Zealand's most planted red grape -- Mud House. This

is from right in the south of South Island. It is packed with red berry

aromas and flavours. I cannot emphasise how important freshness is

here. It needs to be served fridge cold because that gives it the best

possible chance of matching well with all those spices and the

coconut milk in the sauce. But then the red cherry juiciness also

matches up to the beef and tomato puree. Faris, I know you love your

aromatic whites, but I hope you will agree that this chilled and juicy

Pinot Noir slips down a treat with your delicious beef curry. Cheers!

I totally agree. A chilled Pinot Noir is the best. Good red wines, if

you bring the temperature down, people think it is room temperature

which could 25 degrees now. It used to be 12 or 13 degrees. If you chill

it and then give it an hour to breathe. It is fabulous. I am

surprised. But it works, it brings the spice out. It cuts through

nicely. Ellie, what do you think? I really like it and I like this. You

seem very happy today! I love it, chefs are cooking my food, what more

could you ask for?! It's now time to call

round to Nigella's. She's treating us with her method to

cook the perfect Christmas turkey. I want 100 grams

of dried cranberries. Can't have Christmas

without cranberries. Instead I'm steeping

them in Marsala. And all I need to do

is put this on the heat, let it come to a bubble,

and then turn it off and leave them. While the cranberries are steeping,

get a bit of oil in the pan, and the cranberries are part

of the stuffing and the stuffing goes inside a boned and butterflied

turkey breast joint. You know what a huge fan I am

of the big bird and I'm always up for new ways of cooking it,

especially for a party. And this makes my life

very, very simple. On top of the shallots,

I want a bit of festive spice, Not too much or we're

in toothache territory. The shallots are sweet,

the Marsala-soaked cranberries are sweet, so I want

a bit of bitterness. I've got more spicing,

courtesy of one kilo... Although it's definitely

Italian-inspired, it would be more accurate,

I think, to say that the inspiration here is Italian-American

rather than outright What's more, it makes life

at a party very, very simple, because carving is very easy

and you get a lot of flavour I'm not looking to cook

the sausages now. After all, they're going

to get a good long time - about two hours or so -

in the oven later, but I just want the meat to lose

its pink edge a little. My seasonal sausage stuffing

can cool just a bit while I beat some eggs

- just two. And, of course, the British

banger does contain bread, So, breadcrumbs, and now moving

smartish to Italy, some Parmesan. And finally, my

syrup-slicked jewels. If you don't, use other

implements or wear CSI gloves. Just going to mix everything

together, but not overwork it because the idea is that this

stuffing will be tender and succulent inside

the turkey and not compact. That's two years of

Pilates paying off. It's a very heavy

turkey breast joint. All I need to do now,

just open it out a bit. Now, although you do need to go

to a butcher to have a whole butterflied and boned turkey breast

joint, the ones they sell at the supermarket,

which are single, actually involve more work, because rolling up

a joint and then tying All I'm doing is squishing it

in and then folding it over. Just as I always brine a whole

turkey when I roast it in my trad way, this stuffing really does

the same job. That's to say, it keeps the meat

from drying out and it oozes flavour The turkey meat will be

succulent and tender, Fold over, lifting one side

of the wing, really - it's like a butterfly wing -

over the other. The weight of the joint itself

should keep everything together, but it's helped by being secured

with a couple of skewers. And this needs about two,

two-and-a-half hours in a hot oven. And it's quite hard

with a joint like this to tell I find I put in a meat

thermometer and when it registers 75 degrees

centigrade, it's cooked. When you've got a lot of people

to feed, it's a winner. OK, the hardest part

of this whole operation is actually lifting the tin,

so here goes. Lets talk to at home. What is your

question? What's the best way to cook a duck. What you think? How

would you do it? Very slowly. Dry it out first for a few days. Get it

dried with some nice seasoning on it. Roasted up in a hot oven. Slow

it down. Let it all drip and keep the fact as well. Hani and ginger

marinated. -- only. Open it up and marinated nicely. -- honey. You get

the sweetness with a duck, as well. I actually add as five spice as

well. Make sure you rest it. You might even need to take the legs off

and put them back in. Slow cooking. That's loads of options. Would you

like to see heaven or hell? Heaven. Brilliant. You have got some tweaks

for us. Nicola has said, "My fiance and I are both Presbyterian. What

would you suggest is a good Christmas Day alternative to

Turkey?" A roast fish. Something like a nice sea bass, Brill. A bit

of sorrow in there if you got it. Stuff it with some final. Winter

fish, whitebait coming in. All the cold fish coming in now. Called.

Acre. Lovely. Pamela has asked, she needs a recipe for some venison

steaks. Other than roasting, no aniseed flavour is. Tata. Do it as a

starter, chop it up, marinated, some coffee in there. Some nice herbs and

fruit and that will work really well. No fennel. No aniseed. Do a

nice Tata with it. Perfect for a line. Let's go back to the phones.

Pauline from Kent. What is your question? I have six celeriac and I

don't know what to do with. Lucky you. That sounds like fun. A bit of

celeriac on Christmas Day. It's a great thing. We use it for soup,

mushrooms, but roasting it, get it burned up on the stove, charcoal

flavour in there. Smoking in the oven until it goes soft, scoop it

out. Rock salt on there as well. Root vegetables soup that

caramelised Haitian. You could almost make it taste like me to. You

peel it off and when it's black. A bit of green chilli and cumin and

that's all you need. You never thought you would see two men get so

excited about celeriac. Would you like to see heaven or hell? Heaven,

please. Thank you, Pauline. Mike from Kent, what would you like to

ask? I have been given some goat and I was going to casserole it but has

anybody got any more festive suggestions for it? Plenty of. I

wish more people like you would cock doped in this country because it is

such a beautiful --. -- cook goat. Onion, tomato, whole spices, ginger,

garlic paste, chopped tomatoes, brown your lamb and then put it into

the sauce, cover it in the oven, 140 degrees for 90 minutes and you have

the most amazing roasted saucy goat you could ever eat. My goodness.

Lots of Chile. -- chilli. That sounds fantastic. Would you like

heaven or hell? I would like both but have, please. OK, guys.

It's time for the omelette challenge.

Simon, you are on 38.76 and Cyrus, you're quite a bit ahead with 24.80.

Come on down, don't be nervous, it will be fine. You all know the

rules. You must use three eggs but feel

free to use anything else from the ingredients in front

of you to make them I would like to have omelettes I

could actually tasted today, that would be fantastic. I'm not very

fond of this. The clocks stop when your

omelette hits the plates. Let's put the clocks on the screen

for everyone at home please. Three, two, one, cock. You will be

looking for the world record here. -- cock. It needs to be edible, I

would say. -- cook. These are some good ones. You are going much faster

than I am. Come on, guys. OK. It looks like my rarebit. Confident?

Was that three eggs? Those are cooked eggs, so that's four texture.

There's a bit of running as. It's not that bad. It actually tastes

pretty good. Let's have a look here. I like my eggs and money. I will

take a little bit here. Very well seasoned. OK, let's talk about

timing is. Simon, do you think you have beaten your time? I hope so

because they need to move up the board little bit. 28.36. You have

gone on the board and beaten your own record. You were down here. I

will just put you there and we will sort it out later. Now, Cyrus, did

you beat your time? Maybe. You didn't. Sorry. You have just missed

out. We have a song dedicated in honour of Ellie Simmonds. # I'm

swimming, swimming in the water... It's Peter Gabriel.

Still to come, Ellie Simmonds faces either her food heaven,

pulled pork sliders with buttermilk coleslaw served with sweet

potato fries or food hell, dried fruit parfait made

with barmbrack and served with orange soaked prunes.

We'll find out which one you're getting after Tom Kerridge gives us

a brilliant recipe for sprucing up the sprouts.

I love Christmas. This addict is the easy, an alternative to Christmas

ham. It will knock your socks off if Santa has brought you any, that is.

This is a whole piece of smoked bacon. It comes from pork belly. It

takes loads and loads of flavour and I'm just going to bake this with

honey. That simple. You can pick up a whole piece of bacon from your

butcher. I've asked the mind to remove the rind. On a roasting tray,

squeeze on runny honey. The best thing about it is when you finish

squeezing it all out of the bowl, it makes a funny noise. I'm quite

simply going to bake it for about 40 minutes. The honey Wilcock and start

caramelised thing and all of the juices and flavours will come out of

the bacon. It's unbelievable how simple this recipe is. The hardest

part is remembering to based at every ten minutes and it's dead

important you do this. To make sure the honey does not burn and that

they can get a sensational glaze. -- the bacon gets a sensational glaze.

Looks incredible. I'm just going to give it one last -based. It's the

ultimate George pork. A smashing ham every time. It is so versatile. Eat

it hot and cold with some lovely pickles or next to your turkey.

Seriously just to make it and enjoy devouring it. Whole roast bacon,

it's got to be the way forward. It tastes amazing. The smokiness is so

strong. That caramelised Hanley is a perfect bit of meat to stick on your

Christmas Day table. Don't worry if you don't eat it all. The leftovers

will be fantastic on Boxing Day. There's nothing better to get you in

the Christmas spirit than Christmas shopping. For me, but does not mean

tinsel and baubles, but some proper fruit and veg. This is new Covent

Garden market in London and I have not only come for the festive cheer,

but to totally transform your Christmas greens. I know you all

know about Brussels sprouts. But I'm looking for brothel tops and these

days, they are very hard to find. You haven't got any Brussels sprouts

tops, have you? I wish we had. We don't. We have sold out completely.

Have you got any Brussels sprouts tops? Yes, and stalks. This is all I

want for Christmas. They will play a bigger role in the best festive

feast ever. You have got the sprouts, these are the things your

mum cooked for a long time until they were all brown. And made the

house smell. This is what I'm after. Now, this is all I

want for Christmas. And they're going to play a big role

in the best festive feast ever. And these are things that your mum

cooks really for a long time till they're all brown and make

the house smell. But this here is the top,

and this is what I'm after. So these are the leaves,

we're just going to take off, sweat them down in a little bit

of butter, some chestnuts, I know no-one feeds these market

traders, so I'm going to rustle up a seasonal something right

here to keep them OK, then, my friends,

this for me is the most flavoursome and most amazing part

of Brussels sprouts. You can find Brussels tops either

online or put in an order Can you see all these lovely,

tiny little sprouts? Melt a chunk of butter and then

throw in some chestnuts. You can just see the chestnuts just

beginning to caramelise Hello, Tom, how

you getting on, mate? Literally, the sprout

tops go in now. What that does is, that salt

will draw the moisture from the leaves and they'll cook

in their own juices. Once your sprout tops

are all buttered up, you can throw in those

sweet, tiny sproutlings. Now a nice pinch of

cracked black pepper. That smell is fantastic,

absolutely gorgeous, It's not long before the leaves

are smothered with my chestnut butter and it's feeding time

for the market traders. Come and taste something you've

never tasted before, even though you've been in a fruit

and veg market your whole life. Is that all right

for you, my friend? Rock and roll, you've

converted all of us. Well, there you go,

the boys like sprout tops. Right, time to find out

whether Ellie is getting her food I've think it is a bit of a

whitewash. Everyone seems to be in heaven. They must like you which is

why they were going to give you heaven. We must talk through what we

were going to make just in case anyone at home fancies it.

For your food heaven I am going to make pulled pork.

I'll marinate the pork with garlic, tabasco, mustard, treacle,

brown sugar and slow cook the pork until tender.

We will serve it in a brioche bun and serve it with sweet potatoes. I

love sweet potato. You are not going to be getting your hell but we will

talk about it. I was going to make a tea brack which is one of my

favourite deserts of all time. We know all the callers went to heaven.

What do you think, Cyrus? What have you opted for? I am a great love of

pork. One of those dishes is on the menu at the moment so pork is what I

go for. Simon? I am not worried about the dishes, it is heaven of

course! Lets get cooking, any! -- LE.

Where have you tried pulled pork? I have had it everywhere. I don't know

where it originates from? I think it is from South Carolina. It is really

barbecue country. It is a slow cooked meat. If you have a chance to

cook it over open flames you have a lovely flavour. This treacle gives a

bit of darkness and spice. It is a great recipe for entertaining

because you have all of these elements which can be made up in

advance. I am just slicing up some I'm in. Simon, you are working on

the sweet potatoes? And some spices to mix through the oil. Then we will

whack it in the oven. And Cyrus? I am starting on the floor. I have

spring onions, cabbage and carrot. We have a nice bit of healthy kick

to it? I feel like a lot of people don't seem to like pork and I don't

know why because I love pork. It has so many great things and you can

flavour it and make bacon for breakfast or bacon sandwiches. Would

a bacon butty be part of the swimmers' diet? Not really! People

always say, would you rather have a sausage sandwich or a bacon

sandwich? I would choose sausage actually. I do like my bacon. OK, it

is an interesting one because people get a bit nervous. When I was

growing up, it was the pork chops that do you in. You start to realise

there is a lot more you can do with pork belly and pork shoulder. We are

using pork shoulder. What is a swimmer's breakfast? I like porridge

for breakfast. I get up quite early before training so normally I don't

really eat before I swim in the morning but then I come back. I have

to have a cup of tea! That is something I have to have. And then a

bowl of porridge. It is something that I feel like I am energised, I

am full from it. Might go to porridge is porridge but with grated

apple, cinnamon and honey. That sounds nice. I like porridge with

milk. I am not someone who likes porridge with water in it. Salt or

no salt? I have got to go a bit of salt. I don't like salt. Whiskey.

Not whiskey at that time in the morning! You have a genuine interest

in cooking. Tell me about the books you have been writing. They are kids

books, Ellie's magical bakery. They are not cooking but they are

influenced by your cooking endeavours. I love cooking and

baking and working with kids. When I was younger, I loved reading books

from people I was inspired by and looked up to. I thought it was good

to have that love of cooking and baking with the love of children so

I had an idea of making Ellie Magical Bakery. It is a series of

four books and it is about a character and how she loves swimming

and she loves baking and she has goals and dreams and she goes about

it with obstacles in her way. But cheeky to going? She keeps going. To

really inspirational. For younger readers it is a great thing to have

to see your story brought in a kids book like that. I think a lot of

kids these days don't have ways of going about their dreams and they

have something they want to go for but they don't have that self

belief, and I think it is really important that kids have that self

belief and a way that they can go out and achieve something. I think

if you look at your story, anyone who understands what you have done,

the training you have put in, it is an incredible story. I am glad you

won the medals after all that hard work! The sacrifices. The sacrifice

is incredible. So we put water in it, we have made the marinade and

blitzed it up nice and smooth. That will permeate the flavour. We have

topped it up with flavour about three quarters of the way up -- we

have topped it up with water. You cook it in the oven for about two or

three hours. You do it until it comes away from itself. You can tear

it with a knife. I am going to get this in the oven. We have one that

is done. The great thing is when it is done the sauce actually reduces

down. You have the great flavours. It looks delicious! It changes

colour. It makes it darker. Is that because of the treacle? It is the

treacle and a little bit of sugar helps it to caramelised. You can see

it just has a part. It is absolutely gorgeous. We have sweet potato fries

coming out of the oven. How did you do those? Did you leave the skin on?

We did leave the skin on. Little bit of oil, spices and salt to rest it.

They don't have the starch so they are never normally crispy. Some

people put them in a bit of light batter to deep fry them to get them

crispy. I always wonder when you go to restaurants because they have a

coating on them and you try to emulate that. I quite like chips and

fries when they have got the softness. I am not a fan of the

crispy ones. I like them when they are bit chunkier. When you roast

them at home have a great flavour. They might not be like chips in a

restaurant but they have a great flavour. Cyrus, tell us about the

buttermilk coleslaw. We have red cabbage, carrots, Green cabbage,

spring onion and we add a little bit of buttermilk and some salt and

pepper. And some garlic. With coleslaw like that you can make it

up in advance. You have chunky veg in daylight cabbage and carrot and

it will sit in the fridge. All of these elements you can have made up.

Prepared already. And the flavour gets better. That is what my mum

always said, it always tastes better their second stay. That was her way

of giving us leftovers! But it is a handy one and you're right, Simon,

it does improve the flavour. We are topping it up with the pulled pork.

You can see the sauce in the bottom. If it doesn't reduce down, a good

tip is to take the meat out and allow the sauce to reduce down. It

can go a little bit watery. I love brioche as well. That is rarely good

as well. It is quite hard to get the bands but they are gorgeous and

really do add great flavour -- the bons. You can make these into little

Christmas canapes as well. And you can turn them into croquettes

afterwards as well. Pulled pork croquettes, lovely. I am coming to

you for leftovers over Christmas! We do not have leftovers! You have been

dying to have one. We will give you one of these last ones. Serve these

up with a little bit of buttermilk coleslaw. You have a feast in front

of you! I don't think I can eat all of it! Their eye a few people to

give you a hand! We will get our wine to go with it. We do have a

wine which Jane has chosen for us. This is from Majestic. I would go

for cider. Cider for me is apple cider, scrumpy at wine goes well.

And beer and cider as well. Coming from Ireland, we have some great

ciders. Not as great as the south-west! Lets not get into that,

we can have a competition! I am dying to tuck into the burgers as

well. Ellie, what do you think? Delicious. A bit messy but amazing.

Like Kevin? Definitely for sure! That is what we want to hear. A big

help to our studio chefs, Cyrus Todiwala and Simon Holston. All the

recipes from the show are on the website. Next week, Angela Hartnett

returns to host and I am back in January. Don't forget Best Bites

tomorrow morning at 9:45am on BBC Two. Have a great weekend! Cheers

everybody! 'Tis is the season

for bakers past... It's just like having

the family here for Christmas.