:00:00. > :00:11.Get ready for your weekly fix of top class food.
:00:12. > :00:33.I'm Matt Tebbutt and this is Saturday Kitchen live.
:00:34. > :00:38.Live in the studio today the inspirational Nieves Barragan
:00:39. > :00:40.Mohacho from her award-winning restaurant Barrafina sharing her
:00:41. > :00:43.vast knowledge of Spanish food, and the equally talented Anna Haugh
:00:44. > :00:45.tempting us with more delights from her restaurant Bob Bob Ricard.
:00:46. > :00:59.Good morning. Are you while? Very good. It is chilly in here today.
:01:00. > :01:10.Today I'm cooking octopus, mojo verde, baby potatoes and txistorra.
:01:11. > :01:16.That is a Basque sausage. I haven't come across that before. We will
:01:17. > :01:19.talk about that in just a minute. I'm making Cotswolds white chicken
:01:20. > :01:33.wrapped in potato spaghetti Very nice, very delicate. Like me,
:01:34. > :01:35.Matt! Delicious.
:01:36. > :01:38.Well, I can tell you that both dishes are delicious!
:01:39. > :01:43.And we've got some brilliant films from the BBC archive
:01:44. > :01:46.from Rick Stein, The Hairy Bikers, Nigel Slater and Tom Kerridge.
:01:47. > :01:47.Our special guest today is a singer-songwriter
:01:48. > :01:50.who was a member of one of the country's biggest girl
:01:51. > :01:52.bands The Saturdays, selling over five million records.
:01:53. > :01:54.Now she's going solo with a fresh new sound.
:01:55. > :02:07.APPLAUSE You like so, you are very busy
:02:08. > :02:09.promoting this new album. Yes, I am. I couldn't sleep last night, I was
:02:10. > :02:20.so excited. Nor could we! I do love to cook, I like to do a
:02:21. > :02:26.nice roast on a Sunday. You have the luxury of time on a Sunday, I find
:02:27. > :02:31.Sunday is really boring. And your husband is a very famous rugby
:02:32. > :02:36.player. He must eat a lot, is it like feeding a Saint Bernard?
:02:37. > :02:42.Everybody thinks that, but I get a bit jealous if there is more on his
:02:43. > :02:50.plate, he has more chips than me! But he eats really quickly. He can
:02:51. > :03:00.eat a whole pack of chocolate biscuits in one go. His coach will
:03:01. > :03:04.be thrilled to hear that! He eats really well at the club, but he is
:03:05. > :03:10.naughty when he comes home. Yes, that is good, a balance. You are
:03:11. > :03:17.here to dog about your new record and your new album, but also to face
:03:18. > :03:22.food heaven or food hell. Food heaven was the dish at my wedding,
:03:23. > :03:28.you can always tell what the couple's favourite food is, and it
:03:29. > :03:35.is cod, because I like fish, but I don't like fishy fish. That is quite
:03:36. > :03:46.an unusual choice for a wedding, don't you think? Well, it is not
:03:47. > :03:53.beef or Salmon. And how was it? It was delicious. And what about food
:03:54. > :04:01.hell? A fishy fish, like Fackrell. That really strong flavour. --
:04:02. > :04:10.mackerel. Unless it is masked well. , so fishy fish like mackerel or
:04:11. > :04:15.anchovies? For your food heaven I am
:04:16. > :04:18.going to make you roasted cod First I'll pan fry a thick-cut cod
:04:19. > :04:27.loin and then roast in the oven. I'll make a relish with macadamia
:04:28. > :04:29.nuts, parsley and garlic. Once the cod has a perfect crust,
:04:30. > :04:32.I'll serve it with the relish, lemons that have been steeped
:04:33. > :04:34.in sugar syrup, peppercorns and vanilla and finally some tempura
:04:35. > :04:38.broccoli and sage leaves. But if hell gets the vote,
:04:39. > :04:41.it will be mackerel with loads I'll pan fry fresh mackerel
:04:42. > :04:45.and serve with a coriander curry cream, which is a blend of apple,
:04:46. > :04:48.carrot, celery, spice I'll make some coriander
:04:49. > :05:03.and anchovy flatbreads, cos I know you don't
:05:04. > :05:07.like coriander! it with a red onion,
:05:08. > :05:11.chilli and coriander sambal! But you'll have to wait
:05:12. > :05:14.until the end of the show to find If you'd like the chance to ask any
:05:15. > :05:18.of us a question today then call. And if we get to speak to you,
:05:19. > :05:22.I'll also ask you if Una should have her food heaven
:05:23. > :05:24.or her food hell. But if you're watching us
:05:25. > :05:27.on catch-up then please don't ring You can also get in touch
:05:28. > :05:53.through social media What I'm cooking today is octopus
:05:54. > :06:05.with a mojo verde and they just just are sausage. We are going to have
:06:06. > :06:12.some chip, we are going to need to fry them. This is the beauty. This
:06:13. > :06:21.octopus is around three kilos. It is one of my favourite things to eat.
:06:22. > :06:26.So I am going to put onion and a bay leaf in the water, which is the
:06:27. > :06:35.traditional way to do it. And then look at that. It is like three kilos
:06:36. > :06:44.octopus. I am going to scare it to tender rise. This is a live, just so
:06:45. > :06:53.you know, it has been scared already!
:06:54. > :07:06.So, tense, scared, relaxed! Look at that. Three times. So what is the
:07:07. > :07:10.point of that? To tenderise it. And about is a traditional way of
:07:11. > :07:15.tenderising? Yes, normally you always have to buy the octopus
:07:16. > :07:25.frozen. Which also tenderise it? You have to, or it never gets... And a
:07:26. > :07:30.new in ingredient in the water is going to be a wine cork. Apparently
:07:31. > :07:37.it gives it flavour. That sounds like Madness! Presumably that
:07:38. > :07:45.doesn't do anything? That sounds like just a tradition. And you don't
:07:46. > :07:51.do this in the restaurant? We don't, but we don't have enough corks to
:07:52. > :08:01.cook it, because we're going through everyday, last month we saw 1800
:08:02. > :08:07.portions of octopus sold. It is very popular. It is very popular. But it
:08:08. > :08:14.is one of those things that has to be done well, because it can be
:08:15. > :08:21.tough. But not in your place? This is one of the dishes we cook in my
:08:22. > :08:37.restaurant. And how long will you cook it for? Normally you cook 20
:08:38. > :08:40.minutes per kilo, so about one hour. That is the easiest way for you to
:08:41. > :08:49.know, because people don't know how to do it. When is it going to get
:08:50. > :09:00.soft? People think octopus is tough and robbery. Well, it can be. I use
:09:01. > :09:07.amazing ingredients. You must get the double sucker octopus. This is
:09:08. > :09:15.from Galicia and you can also get it from South Portugal. I didn't know
:09:16. > :09:21.there was such thing as an English octopus. They are very small and
:09:22. > :09:34.tough. Are you sure you didn't just make that up? I do love them. It
:09:35. > :09:40.would be one of my hells. No, it isn't too fishy. But it is the
:09:41. > :09:46.legs... We used to have jars of it at home in our house. My parents
:09:47. > :09:52.kept the weirdest stuff. It is delicious, octopus sandwich, why
:09:53. > :10:00.not? Before, people used only toilet, but it is also beautiful
:10:01. > :10:12.braised with tomato and white wine. -- people used to only boil it.
:10:13. > :10:23.And you have a new book coming out this year? Yes, it is coming out in
:10:24. > :10:37.July. And is this the sort of recipe we will find in it? Yes, it is
:10:38. > :10:47.called Savor, which means flavour. This book is what I will cook. For
:10:48. > :10:53.my friends and family. And the stuff that you serve in the restaurant, in
:10:54. > :10:59.Barrafina, I think it is very straightforward, but beautiful. So
:11:00. > :11:12.what is the difference? It is about the ingredients, that is what it is
:11:13. > :11:18.all about. In that act Barrafina, you can spend ?20, or you can spend
:11:19. > :11:21.a lot more, it is up to you. Now I am going to take out this octopus
:11:22. > :11:32.which has already been cooking this morning. Now I am going to take one
:11:33. > :11:37.of these beautiful legs... While you are cutting that, if you
:11:38. > :11:38.would like to ask any of us a question, then call 0330 123 1410
:11:39. > :11:58.now. You can see it melt. And that is
:11:59. > :12:05.only one hour? So, a lot of these ingredients, you have the octopus,
:12:06. > :12:13.you have the green source, the mojo verde. Normally you use it for fish.
:12:14. > :12:28.It is from the Canary Islands. And then you have the red sauce. So you
:12:29. > :12:31.have Spanish influences, and then you have Jerusalem artichokes, and
:12:32. > :12:47.then Italian vegetables, and then you have cumin. Yes, in the south
:12:48. > :12:54.they use a lot of cumin. This is from Italy, and these beautiful
:12:55. > :13:04.tomatoes are in season right now, they have the texture in the skin.
:13:05. > :13:10.And this, the leaves are bitter, and it is a little sweeter inside.
:13:11. > :13:13.If you want to start plating up, I will sort this out. And then you
:13:14. > :13:28.want a little bit of this. Now, you said it rehearsals, you
:13:29. > :13:38.don't drink water with octopus. What is the reason for that? Apparently
:13:39. > :13:44.it gives you a very painful stomach. You shouldn't drink water when you
:13:45. > :13:56.eat octopus. So you just go straightaway for the white wine. It
:13:57. > :14:03.is a good excuse! Also it is the traditional way to eat... So these
:14:04. > :14:11.tomatoes, they just go here with the dressing? And did you put a little
:14:12. > :14:18.bit more vinegar? I heard it you don't like coriander. I just find it
:14:19. > :14:24.a little bit overpowering, you know? It's going to be fine! Everything
:14:25. > :14:29.will taste nice today, it just looks amazing. When you are serving
:14:30. > :14:43.octopus one of the keys is plenty of olive oil, and plenty of smoked
:14:44. > :14:52.paprika. So how long do you cook it for? You are just warming it
:14:53. > :14:56.through? I will just finish with the olive oil and the smoked paprika,
:14:57. > :15:03.and then that will be my dish. Little artichokes I lovingly
:15:04. > :15:11.prepared, please don't forget them! And then a little bit of the olive
:15:12. > :15:23.oil. Always. I go through ten litres of our olive oil in Barrafina
:15:24. > :15:28.everyday. But is expensive! But people love it. I bet your oil
:15:29. > :15:34.supplier loves it as well! Are we good?
:15:35. > :15:47.There's your coriander cress. What is that? This is our octopus with
:15:48. > :15:54.the mojo jerdy and pan -- verde and pan fried potato. Fantastic. Right.
:15:55. > :15:58.Come over here then. You're unsure about octopus? I'm looking forward
:15:59. > :16:05.to this, though, it's cooked as well. Rather nice looking tomato
:16:06. > :16:12.salad. I love that tomato. I'm going straight for the octopus. You need
:16:13. > :16:15.to put it in the olive oil. Mix it all together? Yeah, people are
:16:16. > :16:21.really boaring and they eat one thing at a time. Chop, chop, I want
:16:22. > :16:26.some of this! The chat is all very good. More of the munching.
:16:27. > :16:30.Delicious. Especially with the smoked paprika. That's really nice.
:16:31. > :16:38.Gorgeous. You've had some bad fish experiences. I have, yeah.
:16:39. > :16:41.Well, Nieves' awesome octopus needs a wine to go with it,
:16:42. > :16:43.so we sent the equally awesome Olly Smith to Peterborough.
:16:44. > :16:52.But before he made his choice, he visited Railworld, no less!
:16:53. > :17:00.To keep us on the straight and narrow this week, I've come to Rail
:17:01. > :17:04.World wildlife haven. It's taken 25 years to nurture by the hands of
:17:05. > :17:28.volunteers, before we hunt the wine, let's have a rummage around.
:17:29. > :17:35.With Nieves outstanding octopus you could choose a Spanish wine like
:17:36. > :17:41.this Cup and Rings. It's an all rounder with seafood. However
:17:42. > :17:44.there's a wine from the Basque country, as dazzling as sunlight
:17:45. > :17:51.rippling across the seashore. On award winning bottle this week,
:17:52. > :17:56.worth pouring from a great height. Let's dive into Atlantis Txakoli.
:17:57. > :17:59.This wine flows from the his of Bilbao in northern Spain. It won a
:18:00. > :18:08.Silver Medal at the International Wine Challenge and thanks to the
:18:09. > :18:15.local grape variety, and also the maritime climate it creates a sense
:18:16. > :18:17.of coolness, a spritsy character, a refreshing wine, that's spots on
:18:18. > :18:24.when you're hunting a pairing with seafood. Oh, that's is as sharp as
:18:25. > :18:29.neptune's prong! The act pus has a richness. -- octopus has a richness.
:18:30. > :18:32.That contrasts with this wine's cutting, light freshness. Have you
:18:33. > :18:37.big flavours as well from the sausage, think about the garlic and
:18:38. > :18:43.paprika, it's this wine's surging tropical intensity that's spot on to
:18:44. > :18:48.balance. Finally, the mojo verde, that's got punchy air mattics and
:18:49. > :18:54.sharpness, vinegar, coriander, spring onion, similarly, this wine
:18:55. > :19:01.manages to feel exotic and zesty in every single sip. Nieves, here's to
:19:02. > :19:06.your amazing octopus! Cheers! That's delicious. Beautiful. Like that? I
:19:07. > :19:15.love it. Are you familiar with this? Very much. It's perfect for the
:19:16. > :19:19.octopus. It's very clean. You a fan? Yes, really crisp and fresh. What
:19:20. > :19:27.sort of wine would you go for? In the summertime, I like white wine a
:19:28. > :19:36.bit more, warm rioja in the winter. Delicious. You're cooking in a bit,
:19:37. > :19:45.what are you cooking for us? Chicken wrapped in potato spaghetti with
:19:46. > :19:50.sprout stalks. Nice. Very nice. There's still time to get in touch.
:19:51. > :19:53.Please call us by 11am today. Or tweet us questions using the hashtag
:19:54. > :19:59.Saturday Kitchen. Time now to join Rick Stein on his
:20:00. > :20:02.foodie journey in the Far East. He's headed for the Thai markets
:20:03. > :20:23.to sample the ultimate street food. Think of the word exhilirating and
:20:24. > :20:28.this is it. Everybody remembers trips on these long boats down the
:20:29. > :20:32.river, because it's so exciting. It awakes the small boy in me with that
:20:33. > :20:37.engine on the back, it's got to be a lorry engine! You think why does it
:20:38. > :20:41.have to be so big? Had t has to be so big because they go so fast. Just
:20:42. > :20:46.thinking if this was the Thames, there would be lots of speed
:20:47. > :20:52.restrictions, 5mph, but here, it doesn't matter. It symbolises the
:20:53. > :20:56.slightly precarious life of Bangkok, everything's at such fast pace. It's
:20:57. > :21:01.got to be one of the world's most exciting cities. That's reflected in
:21:02. > :21:05.the food too, because it's so vibrant, so lively, it's hot, spicy,
:21:06. > :21:10.sour, it's everything. There's so many varied cuisines. I mean just
:21:11. > :21:17.for this one moment in time, there is nowhere on earth I'd rather be.
:21:18. > :21:21.Unlike Vietnam, I've been to Thailand many times and know the
:21:22. > :21:26.food well. In fact, Thai food is on the menu of loads of pubs in Britain
:21:27. > :21:32.today. But things often get lost in translation. So in this odyssey
:21:33. > :21:35.through South East Asia, I wanted to find authentic dishes that are
:21:36. > :21:41.cooked and served the same way day in, day out. The best food over
:21:42. > :21:47.here, in my opinion, is street food. This place has a reputation for
:21:48. > :21:52.cooking great pad Thai, which means noodles cooked the Thai way. I came
:21:53. > :21:56.here with Christopher, who has an infectious love of food which fired
:21:57. > :22:04.my imagination. This is area is called ghost gate. Why? Just around
:22:05. > :22:08.the corner here, that's where all the old temples and it's hallowed
:22:09. > :22:14.ground. In olden days you have all these criminals that get executed
:22:15. > :22:18.around here. Criminals were... And the bodies come out from these
:22:19. > :22:23.gates. You have all these bodies go in and out of the gate. Of course,
:22:24. > :22:28.then the locals believed that since so many people dying here that
:22:29. > :22:31.there'll be ghosts around here. Therefore, the name the ghost gate.
:22:32. > :22:36.Presumably with all these bodies going in, you've got the families of
:22:37. > :22:40.those poor dead people would be coming to see them go Yes. They
:22:41. > :22:46.would have to have something to eat. Exactly. And the food, of course,
:22:47. > :22:49.they've got to bring something famous here, what is famous here,
:22:50. > :22:57.the pad Thai. Is this a particularly special pad Thai? Well, it is the
:22:58. > :23:01.oldest pad Thai store in Bangkok. All it's famous for is pad Thai.
:23:02. > :23:05.There will be a massive long queue. They come here just for the pad
:23:06. > :23:11.Thai. Really? In other words, this is probably the most famous pad Thai
:23:12. > :23:17.noodle restaurant shop in Bangkok. It is. And pad Thai you can get all
:23:18. > :23:27.over the world. This is as authentic as it gets. This is where it's at.
:23:28. > :23:30.Yes, this is how you should have it. I can only get a rough impression of
:23:31. > :23:36.what these people are doing. They go at it with a real will. As far as I
:23:37. > :23:39.can make out, pad Thai consists of prawns, snoodles, stock made with
:23:40. > :23:45.prawn shells, tamarind and palm sugar and loads of fish sauce. They
:23:46. > :23:53.do a deluxe version using white crab meat and in encased in an omelette.
:23:54. > :23:59.Others just have an egg thrown in. I suspect everywhere I go in Thailand
:24:00. > :24:05.the Chinese influence will be writ large and Bangkok's Chinatown for
:24:06. > :24:11.the hungry traveller is a real must. If I was dreaming about a street
:24:12. > :24:15.market with some of the most attractive and appetising food I
:24:16. > :24:21.could think of it wouldn't even come near to this. You've got prawns,
:24:22. > :24:26.cockles, crabs, charcoal, masses of activity. I've never seen cockles
:24:27. > :24:32.cooked like that over charcoal, waiting till they pop open. These
:24:33. > :24:40.guys look out of central casting as far as cooking outside is concerned.
:24:41. > :24:43.Well, it's street food nirvana. I can't write fast enough. I should
:24:44. > :24:48.have brought more note books with me. Just walking 100 yards I'll have
:24:49. > :24:51.enough recipes for a book. But the food inspires conversation and
:24:52. > :24:59.interest no matter who you find yourself sitting next to. So, tell
:25:00. > :25:04.me this, just for a bit of a joke, have you ever tried English food?
:25:05. > :25:09.Roast pork, yes. You have. I don't eat beef. So roast chicken, yes.
:25:10. > :25:20.Roast chicken, and do you like it? Yes. What about potato salad? Potato
:25:21. > :25:23.salad! Very good. Yes, potato salad. I wouldn't immediately pick that as
:25:24. > :25:30.a prime example. But I love it. I love it too.
:25:31. > :25:34.It's funny how different races perceive other people's food. When I
:25:35. > :25:38.pass this truck I saw this man operating like a surgeon on, I
:25:39. > :25:47.think, South East Asia's most famous fruit. This is one of the should I
:25:48. > :25:51.say enigmas of south-east Asian food. If you look at this, if it
:25:52. > :25:55.fell on your head when you were walking past a tree, it would kill
:25:56. > :26:00.you. It's that big, it has spikes on it. The thing that everybody finds
:26:01. > :26:05.really, really weird about it, certainly Europeans is that it's
:26:06. > :26:10.utterly offence -- its utterly offensive odour. Sometimes cheaper
:26:11. > :26:14.hotels say no durian, like you can't go into the hotel with it. I
:26:15. > :26:20.actually don't mind the smell, but it is, I suppose you could describe
:26:21. > :26:25.it as fetid. It's almost the smell of South East Asia, you sort of,
:26:26. > :26:32.when you smell it, you think drains, you think rather dirty rivers. You
:26:33. > :26:42.think, sort of, like, pong. But the thing about it is the taste. It's
:26:43. > :26:48.exquisite. It's very, very custardy. It has a wonderful, to coin a
:26:49. > :26:53.phrase, wonderful soft mouth feel and it's fragrant and gone is that
:26:54. > :27:01.rather unpleasant poo-y odour and you're left with a sweet, yes
:27:02. > :27:05.fragrant, yes soft and lovely taste. Sometimes I wish I could eat and
:27:06. > :27:11.eat, not out of greed, just interest in taste. I remember from previous
:27:12. > :27:15.visits, this is a great dish to end a meal, sweet mango over sticky rice
:27:16. > :27:24.cooked in coconut milk. It's one of the things I cook at home, so easy,
:27:25. > :27:30.simple and delicious. Apart from all the food, that is a Vesper unlike
:27:31. > :27:37.any other, putting my nerdy hat on, if I'm not mistaken I think it's a
:27:38. > :27:38.PX 125. It's even got a rear tail gunner.
:27:39. > :27:43.We saw Rick sampling the local street
:27:44. > :27:46.food there, and I'm going to show a couple of other street food dishes
:27:47. > :27:48.that are really quick and easy to make -
:27:49. > :28:00.I had this in Mexico once. They had the most delicious corn - have you
:28:01. > :28:04.ever been to Mexico? No. The street food trucks, they do this, and roll
:28:05. > :28:08.it in mayonnaise and put cheese and chilli over the top. Sounds nice.
:28:09. > :28:14.Sounds disgusting, but it's really good. You'll like it. In this pan
:28:15. > :28:20.I'm going to sweat down some onions, some spices, chilli, garlic, cumin,
:28:21. > :28:25.smoked paprika. Then I'm going to mix it with this ox cheek, beef
:28:26. > :28:31.cheek. The cheek of the face? The cheek not that cheek. OK. It used to
:28:32. > :28:34.be a very cheap ingredient. Now chefs are using it more and the
:28:35. > :28:40.price is going up. It starts life about this size. You braise it for
:28:41. > :28:44.hours on end. It's just delicious. Any way, I'll get on with that.
:28:45. > :28:49.Let's talk about your new album. Congratulations. Thank you so much.
:28:50. > :28:53.It came out yesterday. It's called The Waiting Game Yes, the waiting
:28:54. > :28:59.game is over. I listened to one of the tracks the other day. It's very
:29:00. > :29:03.nice, beautiful, very soulful. Yeah. And very country. That's not a sound
:29:04. > :29:08.I'd associate with you coming from your pop background. Yeah, basically
:29:09. > :29:12.it's a singer-song writer album. It's all original music. I started
:29:13. > :29:17.writing three years ago. I didn't make a conscious effort to make a
:29:18. > :29:21.country album, but it has country influences. Before I was in the
:29:22. > :29:25.group, I was going down the singer-song writer songs. I started
:29:26. > :29:28.writing songs when I was 12. I was with my guitar and writing
:29:29. > :29:32.throughout my teens and was in various different bands and had my
:29:33. > :29:35.own EP. I stepped away from what I was doing before to do The
:29:36. > :29:38.Saturdays. I loved every moment of it. It's like I'm going back to my
:29:39. > :29:42.roots again with this album. When you look back, you were saying you
:29:43. > :29:49.were writing songs at a very young age, do you look back and go, do you
:29:50. > :29:52.know what they were. Or do you look back and go ooohh. There's a few I
:29:53. > :29:58.wouldn't want you to listen to. There are list gems in there too. My
:29:59. > :30:02.first song was called I Miss You, I wrote it about my grandfather when
:30:03. > :30:06.he passed away. It's a lovely melody. I like to tell a story. With
:30:07. > :30:09.country music it's all about feeling, the emotion. You want
:30:10. > :30:13.people to relate to it, so when they hear it they feel. It's so me, you
:30:14. > :30:17.know, that way. The whole album is like that. They're relatable songs
:30:18. > :30:20.about life, about the ups and downs of life. About love and missing
:30:21. > :30:22.people. Obviously my children as well are a huge influence. Very
:30:23. > :30:36.country and western then. Yeah. My uncle is a big country and Irish
:30:37. > :30:44.star in Ireland, so I grew up listening to it. It is obviously a
:30:45. > :30:51.bit country, but it is folk as well, I love Celtic folk music. But it
:30:52. > :30:58.comes from the pop background as well? Yes, there is hot and rock as
:30:59. > :31:09.well. And the current single is a duet? Yes, more of a folk ballad. It
:31:10. > :31:14.is a duet with Sam Palladio. I thought he was American, yes,
:31:15. > :31:25.everybody does, because he plays Gunner Scott in Nashville. He does
:31:26. > :31:29.sound like he is from there. So when people meet him they expect him to
:31:30. > :31:32.be Gunner Scott, but he is a very talented singer songwriter in his
:31:33. > :31:40.own right, so this is his first record outside of the show, and it
:31:41. > :31:44.is nice to do a duet as well. And I work with a girl called Amy who is a
:31:45. > :31:52.fantastic songwriter, she does an awful lot with Ed Sheeran, and we
:31:53. > :31:57.have three tracks on the album together. And this song, we wrote in
:31:58. > :32:03.my living room, not so Nashville, in Northampton! I think we wrote it in
:32:04. > :32:06.one and a half hours, and we tried it that day and listened back to it,
:32:07. > :32:11.but we felt it was missing something, and it was a man, a duet
:32:12. > :32:20.partner. So we put our thinking caps on, and somebody at the label
:32:21. > :32:24.mentioned Sam, he was shooting Humans, the TV show, and I didn't
:32:25. > :32:29.realise he had been sent to the song, anti-raider Lee liked it and
:32:30. > :32:35.would love to be on the tracks, -- and he really liked it and said he
:32:36. > :32:40.would be on the track, so we went to the studio. And we got to perform it
:32:41. > :32:44.together, I very often have to perform it on my own because I can't
:32:45. > :32:48.take it everywhere, he is over in Nashville. But I'm so happy to be
:32:49. > :32:56.finally able to share the album with everyone. It is very different from
:32:57. > :33:03.the Saturdays stuff. So let me tell you what is going on here. In the
:33:04. > :33:11.pan I had some onions, capers, cumin, smoked paprika, chilli,
:33:12. > :33:18.garlic. And the beef cheek went in. Then we have simple pastry here, it
:33:19. > :33:23.is basically just flour, butter and a bit of water to bind, roll it out,
:33:24. > :33:34.and then brush it with egg and crimp it. I am going to bake these at
:33:35. > :33:40.about 180, 190 for 20 minutes. So, music is in your family, in your
:33:41. > :33:45.blood. How did it start for you? When I was a child, I was more of a
:33:46. > :33:49.swimmer, I was always in the pool, I used to sing along with the radio,
:33:50. > :33:52.but it wasn't until I was sort of 12 when I started playing guitar, one
:33:53. > :33:58.of the first songs I learned to play was one I wrote myself, I just loved
:33:59. > :34:02.to write lyrics and put melodies to them, and as a teenager, it is like
:34:03. > :34:07.a form of therapy, you are writing the songs like poetry, and you can
:34:08. > :34:15.look back on them and go, remember that time in my life. And then you
:34:16. > :34:20.are sharing your diary with everyone, but there are no secrets
:34:21. > :34:25.in there, really. What are your secrets? You will have to get the
:34:26. > :34:30.album and have a good listen, and you will find out! Or you will
:34:31. > :34:33.question a few things, I should say. I just love performing, and I'm
:34:34. > :34:39.looking forward to doing the live shows, I have my first headline gig
:34:40. > :34:45.next week on Wednesday in London, and in Dublin on Thursday, then I am
:34:46. > :34:50.back in London on the 15th of May, so it will be good to bring the
:34:51. > :34:54.songs to life on the stage, and I am hoping that it is such a dream to be
:34:55. > :35:00.on stage, and people will listen to the songs and know them and make
:35:01. > :35:07.their own. So, these are going in the oven. Fortunately I have some
:35:08. > :35:15.over here which we made. You are still very much in touch with the
:35:16. > :35:17.Saturdays. To do half years ago we did a greatest hits tour, and
:35:18. > :35:22.everybody wanted to start trying different things. We had been
:35:23. > :35:25.together for a few years, and we had great success, but the other girls
:35:26. > :35:31.are so busy doing their own thing as well, we all support each other, so
:35:32. > :35:37.we definitely keep in touch. And do they give you their opinions of it,
:35:38. > :35:41.do you not want their opinions? They give positive ones, I don't know if
:35:42. > :35:44.they are lying or not! But they do come to the shows, and they know
:35:45. > :35:51.exactly that this is the kind of music I have always wanted to do.
:35:52. > :35:57.When I played my first demos to them, they said, this is so you.
:35:58. > :36:01.That isn't to say that my life in the Saturdays was a lie, but it is
:36:02. > :36:10.every young girl's dream to be in a girl band, a lot of girls out
:36:11. > :36:13.there... It wasn't mine! But you have always got that kind of thing
:36:14. > :36:18.where you are compared to other bands. Is that annoying? It can be
:36:19. > :36:21.quite flattering to think that you are following in some of the
:36:22. > :36:26.footsteps of others, like you have to be inspired by people, and I very
:36:27. > :36:33.often get asked who is my inspiration for my own music,
:36:34. > :36:37.artists like Sheryl Crow was my first huge idol when I was 12,
:36:38. > :36:50.watching her and listening to that style of music, people like Chennai
:36:51. > :36:56.are -- Shania Twain. And will you try to take this over to the States?
:36:57. > :36:59.Currently it is available worldwide, it is a worldwide release, so it has
:37:00. > :37:06.been downloaded into loads of different places, so the first
:37:07. > :37:09.person to contact me to say she had heard it was in Australia, because
:37:10. > :37:13.they are ahead of time over there. But whoever wants to hear it, I am
:37:14. > :37:18.looking forward to getting it out there and touring with it, you know?
:37:19. > :37:25.Well, there you go. These are the little ox cheek empanadas, this is
:37:26. > :37:40.the corn. This is a Mexican cheese which I have forgotten the name of.
:37:41. > :37:49.Cotija cheese. It is like a very dry sort of Shania
:37:50. > :37:56.So, what will I be making for Una at the end of the show?
:37:57. > :38:02.First I'll pan fry a thick cut cod loin and then roast in the oven.
:38:03. > :38:04.I'll make a relish with macadamia nuts, parsley and garlic.
:38:05. > :38:11.Once the cod has a perfect crust, I'll serve it with the relish,
:38:12. > :38:15.and finally some tempura broccoli and sage leaves.
:38:16. > :38:16.But if you get hell, it'll be mackerel.
:38:17. > :38:19.I'll pan fry fresh mackerel and serve with a coriander curry
:38:20. > :38:21.cream, which is a blend of apple, carrot, celery, spice
:38:22. > :38:25.I'll make some coriander and anchovy flatbreads and a red onion,
:38:26. > :38:29.But we'll have to wait until the end of the show
:38:30. > :38:44.How is that? Delicious. Time now to join Nigel Slater who is
:38:45. > :38:50.cooking up some simple suppers that are perfect for the whole family.
:38:51. > :38:56.We all have our favourite combinations, ingredients that just
:38:57. > :39:00.work perfectly together. They are always on our shopping list. The
:39:01. > :39:03.danger is that these favourites can, bit predictable, which is why I like
:39:04. > :39:09.to bring something new to these existing relationships. Some of our
:39:10. > :39:16.favourite culinary marriages are with the most basic of ingredients.
:39:17. > :39:20.Potatoes and leeks is one that works very well. I want to bring them
:39:21. > :39:27.together as the base of a sumptuous chowder. Start by placing the
:39:28. > :39:35.chopped leeks into a warm pan of butter and adding some thyme. I want
:39:36. > :39:39.the leeks to cook gently in the butter, and the to do that is to put
:39:40. > :39:44.a little bit of paper on top so that they steam as much as they fry. And
:39:45. > :39:48.I put the lid on as well, so that none of the steam can escape. To
:39:49. > :39:56.give a little body, add some potatoes.
:39:57. > :40:05.I will put the potatoes in. Into this soup or stew I will put some
:40:06. > :40:09.smoked haddock, and I wanted to go quite a long way, because it is not
:40:10. > :40:14.the cheapest fish. I am going to use sweetcorn. And the reason for that
:40:15. > :40:17.is the liquid in this soup is going to be milked. And sweetcorn loves
:40:18. > :40:33.dairy produce. I always cook my smoked haddock in
:40:34. > :40:35.milk. I'm sure there are technical reasons for it, but I do it because
:40:36. > :40:45.my mum did it. Milk softens the smokiness of the
:40:46. > :40:54.haddock. It is also wonderful with the corn. Drop-in a few bay leaves,
:40:55. > :40:57.and a few peppercorns, and it should be ready in under ten minutes. This
:40:58. > :41:03.is more than a single marriage of ingredients, it is a marriage of
:41:04. > :41:10.leeks and potatoes, and the milk and sweetcorn. It all comes together.
:41:11. > :41:17.Rick the haddock into chunks, drain some of the milk and resettle to the
:41:18. > :41:22.chowder. Everything in this dish has a classic connection. Leeks to
:41:23. > :41:23.potatoes, leaks to sweetcorn, and fish to some freshly chopped
:41:24. > :41:35.parsley. There are some recipes I like to put
:41:36. > :41:40.on a plate and pop them in front of everybody. And there are other
:41:41. > :41:45.recipes but I like to put in the middle of the table with a big label
:41:46. > :42:01.and get people to help themselves. And this is one of those. It
:42:02. > :42:07.is bowled food as well as soul food. That has to be the bond between so
:42:08. > :42:08.many of the ingredients in this supper that makes it absolutely
:42:09. > :42:20.mouthwatering. The most famous example of opposites
:42:21. > :42:24.working together is sour and sweet. I knew it worked from a very early
:42:25. > :42:29.age. We used to go down to the bottom of the garden, take some
:42:30. > :42:33.rhubarb and put it in a sugar bag. The sour and the sweet, and I knew
:42:34. > :42:38.there was something very interesting about it. It works in so many ways,
:42:39. > :42:41.and I would like to use it for a simple supper and make a sort of
:42:42. > :42:47.dressing, a sort of basting liquid if you like, with lemons, and then I
:42:48. > :42:54.sweeten it either with honey or sometimes with maple syrup. For
:42:55. > :42:59.supper tonight, it is sticky sweet-and-sour chicken with lemon
:43:00. > :43:04.and honey. Squeeze the juice from about four lemons, add a few crushed
:43:05. > :43:10.black peppercorns and a healthy dollop of clear honey. Runny honey
:43:11. > :43:16.works best for this. It cannibalise his on the heat of the roasting tin.
:43:17. > :43:23.It goes all sticky. You don't have to use mustard, but it gives an
:43:24. > :43:28.extra zing, and if you like garlic, it is worth putting in a few crushed
:43:29. > :43:34.cloves. Garlic drives me mad when I am trying to crush it, so I put salt
:43:35. > :43:46.on it to give it to give its grip. I am using five -- chicken thighs,
:43:47. > :43:48.because I like to cook it with the bone in. But you could use the
:43:49. > :44:00.breast. Pour the mixture over the chicken.
:44:01. > :44:04.The longer you leave it to marinate, the better. You can cook these on a
:44:05. > :44:10.barbecue, but very quick supper, and a sprinkle of salt and put into a
:44:11. > :44:13.hot oven for around 45 minutes. It is worth turning the pieces halfway
:44:14. > :44:17.so that they go sticky all over. I could put that on the table and be
:44:18. > :44:21.very happy with it, but there is another sort of lemon that I love
:44:22. > :44:26.using, and it is preserved lemons. What you need with these is the
:44:27. > :44:31.outside. The skin. You don't really need the soggy bit in the middle, I
:44:32. > :44:37.just tend to get rid of it. I will use some green olives. Certain foods
:44:38. > :44:41.make your mouth tingle. It truly makes you feel alive. And very
:44:42. > :44:45.often, that is when something sour and salty gets into your mouth at
:44:46. > :44:49.the same time, and for me, lemons and olives do just that. It is food
:44:50. > :44:59.that shakes the senses. Fresh green herbs add vibrant colour
:45:00. > :45:01.to the mix. Wherever I use lemons, I tend to use parsley. They are very
:45:02. > :45:19.happy bed mates. I adore sticky food, food that makes
:45:20. > :45:28.you lick your lips and your fingers! It doesn't come stickier than this.
:45:29. > :45:36.Pieces of chicken, just the right side of being toasted with lemon,
:45:37. > :45:42.lots of honey and then a flash of bright olives, lemons and parsley.
:45:43. > :45:46.You know I'd be happy enough to eat this on a plate with a knife and
:45:47. > :45:52.fork. But I'd be much, much happier to eat it with my fingers.
:45:53. > :45:55.Lovely stuff Nigel, and there's more simple suppers recipes next
:45:56. > :45:59.Still to come on today's show, Tom Kerridge is
:46:00. > :46:04.He's going all retro and making his version of a sausage
:46:05. > :46:09.And it's almost omelette time, and of course in honour
:46:10. > :46:13.of our guest Una, it's Saturday's biggest challenge.
:46:14. > :46:16.And it seems you both Just Can't Get Enough of this
:46:17. > :46:22.Can you both get Higher up the leader board?
:46:23. > :46:26.Who'll get All Fired Up and be the quickest at the hobs?
:46:27. > :46:32.And will Una face her food heaven, roasted cod with a macadamia relish?
:46:33. > :46:34.Or will it be hell, mackerel with coriander
:46:35. > :46:38.We'll find out at the end of the show.
:46:39. > :46:51.Don't talk to me I'm too busy. I don't have time for that. Otherwise
:46:52. > :47:01.I'm going to be serving raw chicken. Shall I have a seat? No, puree that.
:47:02. > :47:06.Give us a title Yeah, we're doing chicken wrapped in crispy potato,
:47:07. > :47:11.hopefully, with trumpet mushroom puree and sprout slaw. You're really
:47:12. > :47:17.racing through that spiralizer. I am. I want to make sure the
:47:18. > :47:21.chicken's cooked. I bought my sister's spiralizer for Christmas.
:47:22. > :47:24.That's inspired me a bit more today's menu because I have a
:47:25. > :47:28.feeling that there's dust collecting on those boxes. They're getting a
:47:29. > :47:33.bad wrap. I don't know. They shouldn't, I think they're
:47:34. > :47:36.brilliant. This is such an interesting alternative to just
:47:37. > :47:39.frying a chick anyone a pan. When you do this, you want to get rid of
:47:40. > :47:43.the small bits of the potato. Because when you go to wrap the
:47:44. > :47:49.chicken the small bits get in the way. Although this is quite a simple
:47:50. > :47:52.dish, it would work really well as a kind of special dish on Valentine's
:47:53. > :47:59.Day, isn't that coming up? You're making it look like spaghetti. Why
:48:00. > :48:03.not use spaghetti? Fried potato tastes better than fried spaghetti.
:48:04. > :48:09.That's a very good answer. I'm good with that. I need to be super fast.
:48:10. > :48:14.You barely cook this. Why wash off the starch. I thought you'd neat the
:48:15. > :48:18.-- need the starch to keep it together. The starch makes the
:48:19. > :48:24.potato go black. When you cook it, which is for three seconds, like
:48:25. > :48:29.that and straight into iced water. That's enough is it? Yeah, you just
:48:30. > :48:35.wash that starch off the potato. These are really nice potatoes.
:48:36. > :48:39.We're in kind of old season - Old potato season? In yeah, when you
:48:40. > :48:42.think of baby news, they're not in season. You have your old crop.
:48:43. > :48:54.Isn't that what it's called. That's a chef term. Old what? Old crop. I
:48:55. > :48:58.got there before you! You want to dry that off really quickly. Are you
:48:59. > :49:02.like this in your kitchen? I am not! Are you kidding me? Just to recap,
:49:03. > :49:08.if you're missing this, and I can't believe you would. In here, garlic,
:49:09. > :49:12.shallots, trumpet mushrooms, sweating those off, bit of butter.
:49:13. > :49:18.And a bit of stock. What are you doing? Now I'm going to cut the
:49:19. > :49:25.chicken into strips. Nice, small strips. So out of one breast I
:49:26. > :49:31.should get maybe five, six strips. Little goujons. Yeah, if you want to
:49:32. > :49:37.be all fancy about it, Matt. Which leads me onto your restraunt, which
:49:38. > :49:42.is very fancy. It is, a little bit. It's quite Russian isn't it? There
:49:43. > :49:47.are Russian elements. We have caviar, yeah, and we have Russian
:49:48. > :49:51.dumplings on the menu. They're quite nice. Quite special. We make them in
:49:52. > :49:56.a traditional way as well, which I quite like, which is fun. The caviar
:49:57. > :50:02.for me is a real treat. I'm going to season the chicken before I put the
:50:03. > :50:06.potato on and I'm going to go crazy and season it afterwards. Madness.
:50:07. > :50:13.Those of you on your low salt diet, just don't do that. I visited your
:50:14. > :50:17.restaurant over Christmas time, I think what struck me is that I mean
:50:18. > :50:25.the food was beautiful, but you're very good, your style is very good
:50:26. > :50:29.at making things that you think were heavy, like steak tartare, light and
:50:30. > :50:33.feminine. That's nice. I'm paving my way for another return. I've got a
:50:34. > :50:38.picture of you behind the desk, I'm like, "Don't let him in. " If he
:50:39. > :50:43.presses that champagne busson one more time it's going to be broken.
:50:44. > :50:47.It was just delicious. You did, what was, it a chicken Kiev. Yeah, that's
:50:48. > :50:52.right. Delicious. Also looked beautiful. I think what I like most
:50:53. > :50:58.about the food is that it's familiar. It's like everybody knows
:50:59. > :51:02.what chicken Kiev is and sometimes you just don't get them everywhere.
:51:03. > :51:06.I do quite like it. Are we going to cook the chicken? We are. Get the
:51:07. > :51:11.chicken in the pan Anna! This is what it's all about. I picked a
:51:12. > :51:15.nice, easy dish you know. We don't want to be poisoning Una. You'll be
:51:16. > :51:21.cooking Food Heaven or hell beside me by the time we finish this.
:51:22. > :51:24.Little pinch of salt, wash my hands. You've been filming your first
:51:25. > :51:31.television show. Yes, I know. Oh, my God. Royal recipes. Yes. 15 parts?
:51:32. > :51:37.Pardon, yes, that's right. Just finished this week actually. How was
:51:38. > :51:42.that? Brilliant. Michael bushing was a joy to -- Burke was a joy to work
:51:43. > :51:48.with. So professional, inspiring. Like here. No, nothing like here. He
:51:49. > :51:51.really knew what he was doing, Matt. He had a way with the cam ra. --
:51:52. > :51:55.camera. LAUGHTER
:51:56. > :51:59.There's a lot of laughing going on. I have a bit of time to cook this
:52:00. > :52:04.out a little bit more. Trumpets are such a treat to get. Sadly you're
:52:05. > :52:07.only going to get them if you go to a market. They'll probably be from
:52:08. > :52:12.Scotland when you get them. They take a bit longer. They are grittier
:52:13. > :52:18.Do you wash them, I'm pointing at you, sorry. Yes, I do. A lot of
:52:19. > :52:21.people say don't wash mushrooms. They are the lazy people. You must
:52:22. > :52:29.wash your mushrooms. Do you wash them? Yes, because it's gritty
:52:30. > :52:34.inside. It's just a thing, I'm just here to ask questions that's all.
:52:35. > :52:38.Only the trumpets. Chicken in the pan wrapped in the - How's it
:52:39. > :52:44.looking, does it look a bit brown, do you want to turn it over. Come on
:52:45. > :52:50.Matt, we have about a minute. Yeah let's give it a burst on the other
:52:51. > :52:55.side. You say we've got a minute? If you would like to try any of our
:52:56. > :53:02.recipes go to the website. Let's get the dressing on the sprouts over
:53:03. > :53:07.there. OK, that's all looking good. We're
:53:08. > :53:10.good. You can relax now. I can't, the chicken's not cooked yet. It's
:53:11. > :53:20.fine. We have a couple of minutes, don't worry.
:53:21. > :53:26.We're not going to serve it raw. You're very busy, we don't want you
:53:27. > :53:38.ill. Check for salt. That's delicious.
:53:39. > :53:50.OK. How are we looking? This chicken will be fine. OK. Get this in the
:53:51. > :53:53.pan. Nice, thick puree. Yes, it can be any way you want. If you want it
:53:54. > :53:58.to be wet, it could be on the bottom. I like the idea of it
:53:59. > :54:02.sitting on the plate a bit more. This chicken's had about two
:54:03. > :54:06.minutes, how long would you give it in an ideal world? I think you could
:54:07. > :54:09.take it out of the pan, two minutes is grand for that. Let's give them
:54:10. > :54:17.another 30 seconds or so. That's better. Try not to get it over my
:54:18. > :54:26.nice, new shirt. You're burning me while you are at it. Don't mind me,
:54:27. > :54:34.I'm only the guest. Let's just check your slaw and make sure that's OK.
:54:35. > :54:48.OK. Pressure's on, Matt. What does it need? Beautiful. You have that.
:54:49. > :54:57.I love chicken. Do you want a new knife? Sure. Did you say new knife?
:54:58. > :55:02.Well spotted. There you go. That's why I'm here, just like
:55:03. > :55:08.Michael, professional. How many times do I have to tell you, you're
:55:09. > :55:18.nothing like Michael, he's so professional! Lovely. The silence.
:55:19. > :55:25.Is golden. Watching what's going on. Watch and learn. Beautiful colour. A
:55:26. > :55:29.bit of slaw. This pink pepper, why pink peppercorns? I think it's such
:55:30. > :55:35.a treat. We don't use it enough. You can take something plain and simple,
:55:36. > :55:38.like if you were going to do like an onion puree, sprinkle pink
:55:39. > :55:44.peppercorns on it and it will be more interesting. This dish is
:55:45. > :55:48.essentially sprouts with a bit of mustard and vinegar and pink
:55:49. > :55:54.peppercorns makes it really special. It's nice. It is kind of floral. A
:55:55. > :55:59.little bit sweet. Yeah. That's it. I'm going to seat those off. Well,
:56:00. > :56:04.Matt... If you let them rest they would have been just fine. Did
:56:05. > :56:12.everyone get that in the gallery because I'm being shouted aat. All
:56:13. > :56:16.good? Yes. You have chicken wrapped in potato spaghetti with trumpet
:56:17. > :56:27.mushroom puree and slaw made from sprouts. Beautiful. It's not raw.
:56:28. > :56:34.Right, let's go. It looks stunning. Try that. It's very, very delicate.
:56:35. > :56:39.Looks beautiful. Would this be a starter then? Yeah, that would be a
:56:40. > :56:47.starter. Is it? No, it's absolutely a main course. She's Irish! It would
:56:48. > :56:51.be bigger, like that's obviously as small as I could make it. Oh, it's
:56:52. > :56:57.lovely. Yummy. Good. No grit in those mushrooms either. No,
:56:58. > :57:01.surprisingly. Crispy. An interesting way of doing the chicken, I'm going
:57:02. > :57:08.to do that. I have a spirliser with so much dust on it. I'm whipping it
:57:09. > :57:13.out tomorrow. Really nice. Let's go back to Peterborough to find out
:57:14. > :57:33.which wine Olly has chosen to go with this sensational chicken.
:57:34. > :57:40.With Anna's classy chicken, it's a white wine that crows from the
:57:41. > :57:46.rafters. You could preen yourself with a fancy posh French burgundy,
:57:47. > :57:50.but you know what, you could save yourself not just pennies, but
:57:51. > :57:52.pounds, by picking the same grape variety, Chardonnay, from a
:57:53. > :57:59.different region in France. You're getting a very similar style of
:58:00. > :58:04.wine. I'm selecting this Taste the Difference, Limoux Chardonnay,
:58:05. > :58:08.chicken licking. Limoux has some of the oldest Chardonnay vines in the
:58:09. > :58:11.south of France. They have a lower yield but often bring higher
:58:12. > :58:16.quality. You have the influence of the Atlantic Ocean and that cooling
:58:17. > :58:19.maritime effect together with the high altitude of the vineyards gives
:58:20. > :58:24.coolness, that reflects poise and elegance in every glass. The chicken
:58:25. > :58:27.and potatoes themselves echo this wine's plump Mello texture. Then
:58:28. > :58:32.you've got the mushrooms, boosted with the chicken stock and that's
:58:33. > :58:36.what really resonates with this wine's velvet oaky touch. Finally,
:58:37. > :58:40.the sprout slaw, picked up with that lemon oil and of course the punchy
:58:41. > :58:43.mustard. Those are flavours that thrive on the natural zing that
:58:44. > :58:50.frames this lovely glass of white from Limoux. Anna, here's to your
:58:51. > :58:54.champion chicken, cheers! Delicious. Perfect. He's very good that Olly
:58:55. > :59:00.Smith. He knows what he's talking about. Nice match. What do you
:59:01. > :59:04.think? Delicious, I had two of them. I almost had them all polished off.
:59:05. > :59:09.This works with the mushrooms, beautiful. Those mushrooms are
:59:10. > :59:13.really big, earthy. Difficult one to match. So you know, everyone needs
:59:14. > :59:17.to calm down because the chicken was perfectly cooked wasn't it?
:59:18. > :59:21.Absolutely. Completely cooked. I can assure you that nobody's going to
:59:22. > :59:28.die here. Public service announce over.
:59:29. > :59:30.It's time to catch up with those Hairy Bikers, Si and Dave.
:59:31. > :59:43.They're spicing up the traditional strawberry scone.
:59:44. > :59:50.Nestled next to the Salt grinder stands the pepper pot. After water
:59:51. > :59:56.and salt, this is the first most popular ingredient for any recipe.
:59:57. > :00:00.For our first recipe of the show, we are going to promote the modest
:00:01. > :00:04.peppercorns and give it a starring role. If variety is the spice of
:00:05. > :00:09.life, there is nothing more varied than this recipe. It tastes
:00:10. > :00:23.wonderful. It is our strawberry and pepper scones! It is the most
:00:24. > :00:33.grown-up strawberry and cream scone you could ever taste. You will need
:00:34. > :00:38.400 grams of strawberries. Sprinkle or grind about a teaspoon of black
:00:39. > :00:41.pepper over the strawberries. Pepper has been around, it has been
:00:42. > :00:50.pressures for such a long time, going back to Roman times, Pliny
:00:51. > :00:53.complained that white pepper cost twice as much as black pepper. And
:00:54. > :00:57.did you know that in the 12th century, a pound of pepper was the
:00:58. > :01:04.equivalent of a carpenter's weekly wage. And did you know that pepper
:01:05. > :01:16.when it was introduced into the UK was blamed for
:01:17. > :01:22.gout because they thought it held all of the toxins around the joints.
:01:23. > :01:28.Put your strawberries into the oven at 120 Celsius, 100 if you have a
:01:29. > :01:37.fan oven, for about one and a half hours. And one and a half hours
:01:38. > :01:45.later, dried strawberries. They are flavour bombs, super strawberries.
:01:46. > :01:49.Now for the scone mix. You will need 100 grams of cold butter. Just cue
:01:50. > :02:05.the butter. And sometimes we have been
:02:06. > :02:12.known to put in an extra cheese boon of baking powder which makes your
:02:13. > :02:20.scones rise. We put the butter in, and now we rub that in. You have to
:02:21. > :02:36.put the sugar and salt in first! He is right. You have to have salt and
:02:37. > :02:41.pepper, seasonings that go together. And rub it together until it
:02:42. > :02:44.resembles breadcrumbs. The strawberries which we did yesterday,
:02:45. > :02:50.you have to scrape them off the paper. Let's put the dried purposed
:02:51. > :02:58.robberies in there, and work them through as well. -- the dried pepper
:02:59. > :03:08.strawberries in there. I tell you, the smell of these strawberries is
:03:09. > :03:13.more strawberry than strawberries, if you see what I mean. Add some
:03:14. > :03:20.milk, if it ends up to soggy, put more flour in, if it ends up to dry,
:03:21. > :03:22.put more milk in. Scones for years in their various forms were always
:03:23. > :03:32.cooked on a griddle, they were not baked. Baking them is relatively
:03:33. > :03:49.newfangled. Is it? Yes. And look at that. That
:03:50. > :03:59.dough is great. The softer the dough, the lie to the bread.
:04:00. > :04:07.And look at that, that has a big strawberry in the middle. Do you put
:04:08. > :04:12.jam first and then cream or cream first and then jam? If I feel like
:04:13. > :04:16.watching the jam falling over the mountain of clotted cream, yes, but
:04:17. > :04:20.if I am in a hurry, I just put jam on, then cream and eat it. It has
:04:21. > :04:37.got to be jam first! If you say so. Set your oven at 184 fan, 200
:04:38. > :04:45.ordinary, Celsius. I will bake these for about 15 minutes. Brush them
:04:46. > :04:57.with milk. We can sit down and I will teach you a few things about
:04:58. > :05:01.strawberries. Do you think so? Did you know that in medieval times,
:05:02. > :05:10.strawberries were thought to be an aphrodisiac, and were served in a
:05:11. > :05:15.soup of strawberries, borage and sour cream. You are getting
:05:16. > :05:23.competitive about your strawberry facts! And did you know, the myth
:05:24. > :05:29.and legend of agent Egypt suggested that if you consumed a lot of
:05:30. > :05:37.strawberries, you may turn into an evil cat. Did you know another myth,
:05:38. > :05:45.that if two people consumed together a double Crown strawberry, they will
:05:46. > :05:50.fall in love. Go on, tell me another. You have run out! Do you
:05:51. > :05:55.know the weight of the world's biggest strawberry? 575 kilos,
:05:56. > :06:07.actually. Rubbish, that is over half a metric tonnes. You don't know, do
:06:08. > :06:15.you? No, but neither do you! BELL RINGS.
:06:16. > :06:19.They don't get much better than this.
:06:20. > :06:35.Lovely. Look at the strawberries. They have rehydrated little bit in
:06:36. > :06:40.there. Go on, my friend. That is one of the best of British. Strawberries
:06:41. > :06:45.and cream, British institution, combined with scones. Salt and
:06:46. > :06:53.pepper and seasoning in a way that you wouldn't have thought.
:06:54. > :06:56.The way we have done these strawberries, combined with the
:06:57. > :07:01.pepper, the really intense flavours, and as you eat the scone, they burst
:07:02. > :07:07.on your palate. Where has yours gone? I ate it!
:07:08. > :07:17.It is Tom from Chelsea. Thank you some of you at home.
:07:18. > :07:33.It is Tom from Chelsea. Thank you for taking my call. I would like to
:07:34. > :07:43.ask Nieves how to cook perceves and what you cook them with. They are
:07:44. > :07:50.barnacles, and you have to wait for the wave, the wave comes to the
:07:51. > :08:00.rock, and then when the wave is going, they have to go down very
:08:01. > :08:15.quickly, pick-up the perceves. Every year, people... How do you cook
:08:16. > :08:19.them? Always in sea salt water, and normally we always say, eat as much
:08:20. > :08:26.as you like, I can eat a full bowl of percebes. Just Blanche the
:08:27. > :08:33.Min-soo saltwater. Is that all right, Tom? Heaven or hell at the
:08:34. > :08:41.end of the show? It has got to be having! Simon Brown says he has some
:08:42. > :08:47.pork chops, and what is the best way of cooking them? He wants something
:08:48. > :08:54.different, please help. Let me see. Typically you pan fry them, or you
:08:55. > :08:58.can roast them, but if you wanted to do an interesting twist, you don't
:08:59. > :09:03.really want a poached pork chop, so I would smoke it. Get a little bit
:09:04. > :09:08.of wood chips, which you should be able to get in the market, and I
:09:09. > :09:12.would put them in your oven, burned and a little bit, put them in the
:09:13. > :09:20.oven, but you're seasoned pork chops in the oven, leave them there for 20
:09:21. > :09:23.bits half an hour, then griddle them in a pan, lots of garlic and parsley
:09:24. > :09:28.at the end when you are resting it with olive oil, let it soak in.
:09:29. > :09:40.Delicious. And mark wants to know if you have any simple recipe for
:09:41. > :09:44.Canary and potatoes. He means the potatoes, you boil in the water with
:09:45. > :09:51.assault, evaporate the water, and the potatoes -- boil in the water
:09:52. > :09:56.with salt, evaporate the water, and the potatoes wrinkle. Back to the
:09:57. > :10:06.phones. Hamish, what is your question? I have a load of rhubarb,
:10:07. > :10:13.and I don't know what to do with it. I love rhubarb. We traditionally do
:10:14. > :10:18.it as a desert, but it goes well with fatty meat like pork belly,
:10:19. > :10:22.which you do need to cook for about four hours at about 90 degrees,
:10:23. > :10:27.whatever your oven goes down to, but you just barely cook the rhubarb and
:10:28. > :10:34.a little sugar, some orange juice, and the acidity of it goes so well
:10:35. > :10:44.with the fatty pork. Happy? Sounds perfect. Heaven or hell? It will
:10:45. > :10:50.have to be hell. And Tim, what would you like to ask? We have been given
:10:51. > :11:02.a meat hamper that has two lovely flat iron
:11:03. > :11:20.steaks. What is the best way to cook them? Normally what I like to do
:11:21. > :11:24.with steaks,, I make a little chimmichurra, crooked medium rare,
:11:25. > :11:30.and just brush it all over the top. Happy with that, Tim? Heaven or
:11:31. > :11:46.hell? Everybody shoulded at some point! -- should eat mackerel at
:11:47. > :11:48.some point! So, time for our omelette challenge.
:11:49. > :11:51.It's a close one and pretty quick too - Anna you're on 24.68
:11:52. > :11:55.and Nieves you're 26.44 - this could get tense!
:11:56. > :12:18.Is that a bit rushed, and a? Stopped talking to me!
:12:19. > :12:37.Got to be cooked. Don't want raw eggs.
:12:38. > :12:50.OK, very quick. I think it was, I have no idea. Certainly an omelette.
:12:51. > :13:04.It is cooked. It is delicious! A little bit runny. A bit sloppy, but
:13:05. > :13:09.it is nice. Yours is much nicer, you were quicker, but you didn't beat
:13:10. > :13:17.your times! So both going in the bin! Today's music, listen up.
:13:18. > :13:25.# It's your new single!
:13:26. > :13:32.This is what we need this morning, it is calming.
:13:33. > :13:35.Still to come, Una Healy faces either her food heaven -
:13:36. > :13:37.roasted cod with macadamia nut relish, vanilla lemons and sauteed
:13:38. > :13:40.mixed greens - or her food hell - mackerel fillets, coriander curry
:13:41. > :13:41.cream, coriander and anchovy butter flatbreads.
:13:42. > :13:44.We'll find out which one you're getting, after Tom Kerridge prepares
:13:45. > :13:55.the perfect sausage roast, just like his mum used to make!
:13:56. > :14:01.Growing up, we didn't have much money, but mum used to make a
:14:02. > :14:05.sausage roast on a Sunday, and it is still one of my favourite dishes. My
:14:06. > :14:11.version uses the best pork possible, Gloucester old spot. Reared in my
:14:12. > :14:16.home county by Helen Lightfoot, who like me is passionate about her
:14:17. > :14:24.pigs' well-being and flavour. Who is this? This is Florence. We do a
:14:25. > :14:33.little bit of showing. She is at the moment the best Gloucester old spot
:14:34. > :14:40.in the country. No way! You have saved yourself from being sausage.
:14:41. > :14:46.Luckily for me, most of Florence's mates are bred for meat. Gloucester
:14:47. > :14:50.old spot has a higher fat content, and it is down to lifestyle and
:14:51. > :14:54.diet, which for this lucky group of pigs, includes one of my favourite
:14:55. > :15:03.West Country tipples. I can smell cider! Yes, this batch, they have
:15:04. > :15:10.the bottom of the vat of the cider pressing. Lucky pigs, so they are
:15:11. > :15:15.getting cider, cheese and pig nuts. How great that sounds! This lot are
:15:16. > :15:25.more excited than me! They're having a go at me boots, do
:15:26. > :15:29.they taste nice? How old are theys guys when they go off to be
:15:30. > :15:34.sausaged? About six months, 22 weeks, which is a lot older than
:15:35. > :15:38.your modern breeds. These grow naturally, so they take a little bit
:15:39. > :15:47.longer to do. But I think it's worth the wait. I think it's worth the
:15:48. > :15:52.wait too. Look at these guys. I've waited long enough. Time to get my
:15:53. > :15:55.hands on some of the that delicious meat. That meat looks amazing. It's
:15:56. > :16:00.got a beautiful colour on it. It's gorgeous. This is shoulder. It's got
:16:01. > :16:03.perfect marbling in it. That's what you need to make it lovely and
:16:04. > :16:11.succulent. That's the bit that makes it tasty. Armed with some of Helen's
:16:12. > :16:13.shoulder and belly mince, I'm hoping to do mum proud with my version of
:16:14. > :16:26.this childhood treat. This is a brilliant dish, inspired
:16:27. > :16:29.by my mum's Sunday roasts and childhood memories. It feeds loads
:16:30. > :16:36.of people. It tastes absolutely fantastic. It's really good value
:16:37. > :16:41.for money. The trick here is really good quality pork mince and a proper
:16:42. > :16:46.tasty mix of herbs and spices. Starting with fennel seeds. The
:16:47. > :16:51.fennel seeds have a wonderful an seed flavour going on with them.
:16:52. > :16:55.That goes so well with pork. Toast them in a dry pan with a couple of
:16:56. > :17:02.bay leaves to release all those lovely natural oils. Then chuck in
:17:03. > :17:05.some big, punchy flavours. Chilli flakes, oregano and cayenne pepper
:17:06. > :17:10.are perfect partners for sweet, juicy pork. I love cayenne pepper,
:17:11. > :17:17.it gives a lovely heat and spice to things. Teaspoon of that into the
:17:18. > :17:20.mix. A bit of table salt, then it's in with half of those toasted fennel
:17:21. > :17:26.seeds, ground up with the bay leaves in one of these bad boys. There's
:17:27. > :17:33.something quite nice about using this, it feels very, little bit cave
:17:34. > :17:37.manesque. Look at that, pestle and mortar, top bit of kitchen kit.
:17:38. > :17:43.Chuck in some garlic and give the mix a right good squeeze. This
:17:44. > :17:49.sausage roast, I have huge, fond memories of it. On a Sunday, I just
:17:50. > :17:53.remember coming back from rugby training, like 11 or 12 years old,
:17:54. > :17:59.knowing I was having sausage roast, with roast potatoes, bit of cabbage,
:18:00. > :18:02.and I was absolutely in heaven, especially if you have the crispy
:18:03. > :18:05.little end bits. They were my favourites. Of course, it wasn't
:18:06. > :18:11.strictly like this when I was a nipper. I've rammed up the flavours
:18:12. > :18:16.to take this old -- ramped up the flavours to take this old school
:18:17. > :18:21.classic up a notch. Lemon and parsley in the mix. It gives a zing.
:18:22. > :18:25.Releases those natural oils and lifts the richness of the meaty
:18:26. > :18:33.sausage. Then throw in the rest of the those toasted fennel seeds. Some
:18:34. > :18:38.white wine, about 100 mill litres. And a bit. And some breadcrumbs to
:18:39. > :18:44.bring it all together. Then whack it onto a piece of buttered foil and
:18:45. > :18:48.roll up it like a Christmas cracker. Just shape it, and any bits where
:18:49. > :18:53.you can see there's gaps, where it might crack, just kind of mould it
:18:54. > :19:01.together, like one large piece of meat. I love cooking dishes like
:19:02. > :19:07.this, brings back all them memories, care free, having a laugh. Then bung
:19:08. > :19:12.it in of the oven -- in the oven for an hour to cook. Take off the foil
:19:13. > :19:16.for the last 15 minutes to give it a proper, crispy coating. Look at
:19:17. > :19:19.that! That is exciting times. It smells absolutely amazing. It's just
:19:20. > :19:24.like the best sausage smell ever. All it needs now is some sticky
:19:25. > :19:29.reduced pork stock. Just paint it on and this gives it a massive meaty
:19:30. > :19:33.kick. It's ready to take pride of place at your Sunday table. With
:19:34. > :19:37.roast potatoes and all the trimmings. It's just like mum used
:19:38. > :19:43.to make, or dare I say it, even better! As for my favourite bit...
:19:44. > :19:46.That's what I'm talking about, the little end bit, nice little crusty
:19:47. > :20:00.bit. This is now officially chef treat.
:20:01. > :20:05.Right, time to find out whether Una is getting her food
:20:06. > :20:18.You had it on your wedding. Happy memories.
:20:19. > :20:21.I'll pan fry a thick-cut cod loin and then roast in the oven.
:20:22. > :20:23.I'll make a relish, with macadamia nuts, parsley and garlic.
:20:24. > :20:26.Once the cod has a perfect crust, I'll serve it with the relish,
:20:27. > :20:28.lemons that have been steeped in sugar syrup, peppercorns
:20:29. > :20:31.and vanilla and finally some tempura broccoli and sage leaves.
:20:32. > :20:32.Or could it be hell, mackerel fillets!
:20:33. > :20:36.I'll pan fry fresh mackerel and serve with a coriander curry
:20:37. > :20:38.cream, which is a blend of apple, carrot, celery, spice
:20:39. > :20:42.I'll make some coriander anchovy flatbreads, as I know you don't
:20:43. > :20:44.like either, and a red onion, chilli and coriander sambal.
:20:45. > :20:48.what do you think you got? It sounds like it's the Macattack. It does
:20:49. > :20:51.sound that. The callers went 2-1 to hell. Did you guys? Due help her
:20:52. > :21:01.out? I went to heaven. For Una. Heaven. Oh, did you? Right, move the
:21:02. > :21:07.fishy fish. Let's get rid of that. So, cod. What was the actual dish
:21:08. > :21:14.you had on your wedding day? It was just like a pan roasted, is that
:21:15. > :21:18.what you call it, pan fried cod and I kind of forget everything, there
:21:19. > :21:22.was greens on there. There was a lot going on. It was hard to take it all
:21:23. > :21:27.in. It's that day, when you go, did that just happen? I know, I always
:21:28. > :21:30.thought it would be a nice party I could go to and enjoy, rather than
:21:31. > :21:35.being terrified for the whole day. It was cod and fillet of beef as
:21:36. > :21:40.well. For me, when it comes to meat, I have to have it well done. I know
:21:41. > :21:44.every chef hates me, even the staff when they take my order. I say, can
:21:45. > :21:50.I have steak, well done. They look at me going... Yeah. They're going
:21:51. > :21:55.mad. Do you find that offensive? Not at all. Eat your meat whichever way
:21:56. > :21:59.you want to.. Cook this flesh side down so we get a nice crust on it,
:22:00. > :22:10.rather than the skin side. Do you eat the skin? No, I always take the
:22:11. > :22:14.skin off. You're going to make the macadamia nut, lemon, olive oil,
:22:15. > :22:22.garlic. You're making the tempura batter. Yes. For the, few sage
:22:23. > :22:27.leaves and some purple or tender stem broccoli, spinach, more groans
:22:28. > :22:35.and legalons. These are interesting -- lemons, they are interested. They
:22:36. > :22:41.are confit. A few peppercorns and a vanilla pod. That comes up to the
:22:42. > :22:47.boil. Nieves is going to slice the lemons, drop them in, and you leave
:22:48. > :22:55.it overnight. Next day, 24 hours, sorry, 24 hours later, you get these
:22:56. > :23:00.really nice, soft lemons. They're sweet-and-sour and they're
:23:01. > :23:04.vanilla-y. With a punch. Yeah, nice non-stick pan, good amount of salt
:23:05. > :23:12.on the skin, stops it sticking that. Will build up a nice colour. You
:23:13. > :23:16.guys all right? Yeah. I'm OK. Thin as you can without going on a
:23:17. > :23:22.mandolin. Is that good? Yeah, beautiful. Almost like she knows
:23:23. > :23:27.what she's doing Matt. A little bit. It's intimidating all these women
:23:28. > :23:32.ganging up on me today. Just one Michelin star, able to slice her
:23:33. > :23:38.lemons. Check my fish. OK, that's good. Right, tell us about this mini
:23:39. > :23:44.tour that you're doing. Yes, more like a show case in a way, show case
:23:45. > :23:48.the album, get to take it out to the audience. London, Dublin, then I
:23:49. > :23:52.hope to tour with. It I'm doing the sea to sea festival this year,
:23:53. > :23:55.that's a great gathering of like country stars from all over the
:23:56. > :23:59.world. It's quite an honour to play at that. When you're going on stage
:24:00. > :24:02.on your own, is it a little bit terrifying because you haven't got
:24:03. > :24:05.the other girls next to you? It's a little bit less terrifying because I
:24:06. > :24:14.don't have to dance in heels. I always used to find that terrifying.
:24:15. > :24:19.I've got a live band. So, like, it's me and I've got keys, bass, drums, I
:24:20. > :24:24.play guitar. It's a full band on stage. It's very different. Where
:24:25. > :24:28.did you learn the guitar? When I was a kid. My mum used to play
:24:29. > :24:33.semi-professional herself. She passed me down her Martin 70s
:24:34. > :24:39.guitar, and taught me the first few chords. That's so lovely. It's nice.
:24:40. > :24:44.Took a few lessons here and there. Mostly developed finger picking
:24:45. > :24:59.style. I listen a lot to Aoife Cassidy -- Ev ACAS that. That's how
:25:00. > :25:03.-- Eva Cassidy. I love the writing process. Seeing this product, where
:25:04. > :25:07.it's a seed in your brain, the idea, then you go into the studio and then
:25:08. > :25:10.you dress it up and all the production, then you put it out.
:25:11. > :25:16.There then the best part of all is going on stage annal performing it
:25:17. > :25:19.live. -- and performing it live. Are they small enough so you can
:25:20. > :25:23.interact. Yeah they're quite intimate. Actually they're my
:25:24. > :25:28.favourite ones, when you can talk to the crowd and you know that they're
:25:29. > :25:34.listening. They've been great. I did a couple of support gigs. I
:25:35. > :25:38.supported Ward Thomas. The audience was so brilliant. They really
:25:39. > :25:42.listened. It was original music but they gave it the time and listened
:25:43. > :25:48.patiently to the songs. Really great. As far as the Saturdays go,
:25:49. > :25:53.you haven't split up? Yeah, no. Taking a break? Doing our own thing.
:25:54. > :26:00.The other girls are very busy as well. Music, TV and fashion. They're
:26:01. > :26:05.very busy girls as well. It would be nice to think that one day we would
:26:06. > :26:09.reform and do a reunion tour. It won't be for a while. It's more that
:26:10. > :26:12.kind of thing when the nostalgia kicks in that bands tend to come
:26:13. > :26:20.back. It won't be for a few years I think. My spinach is wilting. I will
:26:21. > :26:26.get the lemons out. Just going to drain that a bit. Tempura nice?
:26:27. > :26:30.Beautiful. Nice light batter. When it comes to deep frying at home. Not
:26:31. > :26:37.that many houses have a deep fat friar. Can you do it in a saucepan?
:26:38. > :26:43.Shallow oil. Two fingers olive oil and it works. We do a lot tempura as
:26:44. > :26:53.well in south Spain. Just a bit in the pan. Yeah, perfect. How are we
:26:54. > :27:00.looking? Bute. Beautiful. -- Beautiful. This is a thin piece of
:27:01. > :27:07.cod. You won't need a lot. Finish it with a knob of butter. Are you a
:27:08. > :27:13.healthy eater would you say? Yeah, I'm very fortunate that I don't have
:27:14. > :27:18.a very sweet tooth. I don't eat very much chocolate or that kind of
:27:19. > :27:25.thing. I'm a devil for savoury and like salt, I am awful with the salt.
:27:26. > :27:33.I put salt on salt. I'm quite good in that I have low salt, I know that
:27:34. > :27:38.the... Table salt. Yeah, that's much nicer. I treat myself when I'm out.
:27:39. > :27:44.I am a bit terrible with salt. I love salt. Thanks for that. Right, I
:27:45. > :27:48.tell you what, if you could finish that off. That looks gorgeous. Make
:27:49. > :27:57.it look pretty. You know what you're doing. I'll get the wine. What has
:27:58. > :28:03.Olly chosen? He's chosen Workhorse Chennin blank 2016. -- Blanc, 2016.
:28:04. > :28:12.That's from Marks Spencer, 8. ?8.50. Can you grab some cutlery,
:28:13. > :28:16.please? I will. I'll get some. Didn't mean you to work. Get stuck
:28:17. > :28:26.in as quick as you can. Grab enough for you. Dive in. There you go,
:28:27. > :28:34.girls. You deserve that. This looks delicious. Cheers! Try that. Lovely.
:28:35. > :28:36.Well, that's all from us today on Saturday Kitchen Live.
:28:37. > :28:38.Thanks to our great studio chefs, Anna Haugh
:28:39. > :28:41.and Nieves Barragan Mohacho, our wonderful guest Una Healy
:28:42. > :28:43.and wine expert Olly Smith for the excellent choices today!
:28:44. > :28:45.All the recipes from the show are on the website,
:28:46. > :28:49.Next week, Michel Roux is in the driving seat
:28:50. > :28:55.And don't forget Best Bites tomorrow morning at 9.45am on BBC Two.