11/02/2017 Saturday Kitchen


11/02/2017

Matt Tebbutt hosts and is joined by chefs Anna Haugh and Nieves Barragan Mohacho and special guest Una Healy, while wine expert Olly Smith picks wines to go with the studio dishes.


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Transcript


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Get ready for your weekly fix of top class food.

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I'm Matt Tebbutt and this is Saturday Kitchen live.

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Live in the studio today the inspirational Nieves Barragan

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Mohacho from her award-winning restaurant Barrafina sharing her

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vast knowledge of Spanish food, and the equally talented Anna Haugh

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tempting us with more delights from her restaurant Bob Bob Ricard.

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Good morning. Are you while? Very good. It is chilly in here today.

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Today I'm cooking octopus, mojo verde, baby potatoes and txistorra.

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That is a Basque sausage. I haven't come across that before. We will

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talk about that in just a minute. I'm making Cotswolds white chicken

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wrapped in potato spaghetti Very nice, very delicate. Like me,

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Matt! Delicious.

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Well, I can tell you that both dishes are delicious!

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And we've got some brilliant films from the BBC archive

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from Rick Stein, The Hairy Bikers, Nigel Slater and Tom Kerridge.

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Our special guest today is a singer-songwriter

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who was a member of one of the country's biggest girl

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bands The Saturdays, selling over five million records.

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Now she's going solo with a fresh new sound.

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APPLAUSE You like so, you are very busy

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promoting this new album. Yes, I am. I couldn't sleep last night, I was

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so excited. Nor could we! I do love to cook, I like to do a

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nice roast on a Sunday. You have the luxury of time on a Sunday, I find

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Sunday is really boring. And your husband is a very famous rugby

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player. He must eat a lot, is it like feeding a Saint Bernard?

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Everybody thinks that, but I get a bit jealous if there is more on his

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plate, he has more chips than me! But he eats really quickly. He can

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eat a whole pack of chocolate biscuits in one go. His coach will

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be thrilled to hear that! He eats really well at the club, but he is

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naughty when he comes home. Yes, that is good, a balance. You are

:03:05.:03:10.

here to dog about your new record and your new album, but also to face

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food heaven or food hell. Food heaven was the dish at my wedding,

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you can always tell what the couple's favourite food is, and it

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is cod, because I like fish, but I don't like fishy fish. That is quite

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an unusual choice for a wedding, don't you think? Well, it is not

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beef or Salmon. And how was it? It was delicious. And what about food

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hell? A fishy fish, like Fackrell. That really strong flavour. --

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mackerel. Unless it is masked well. , so fishy fish like mackerel or

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anchovies? For your food heaven I am

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going to make you roasted cod First I'll pan fry a thick-cut cod

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loin and then roast in the oven. I'll make a relish with macadamia

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nuts, parsley and garlic. Once the cod has a perfect crust,

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I'll serve it with the relish, lemons that have been steeped

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in sugar syrup, peppercorns and vanilla and finally some tempura

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broccoli and sage leaves. But if hell gets the vote,

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it will be mackerel with loads I'll pan fry fresh mackerel

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and serve with a coriander curry cream, which is a blend of apple,

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carrot, celery, spice I'll make some coriander

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and anchovy flatbreads, cos I know you don't

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like coriander! it with a red onion,

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chilli and coriander sambal! But you'll have to wait

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until the end of the show to find If you'd like the chance to ask any

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of us a question today then call. And if we get to speak to you,

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I'll also ask you if Una should have her food heaven

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or her food hell. But if you're watching us

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on catch-up then please don't ring You can also get in touch

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through social media What I'm cooking today is octopus

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with a mojo verde and they just just are sausage. We are going to have

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some chip, we are going to need to fry them. This is the beauty. This

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octopus is around three kilos. It is one of my favourite things to eat.

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So I am going to put onion and a bay leaf in the water, which is the

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traditional way to do it. And then look at that. It is like three kilos

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octopus. I am going to scare it to tender rise. This is a live, just so

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you know, it has been scared already!

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So, tense, scared, relaxed! Look at that. Three times. So what is the

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point of that? To tenderise it. And about is a traditional way of

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tenderising? Yes, normally you always have to buy the octopus

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frozen. Which also tenderise it? You have to, or it never gets... And a

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new in ingredient in the water is going to be a wine cork. Apparently

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it gives it flavour. That sounds like Madness! Presumably that

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doesn't do anything? That sounds like just a tradition. And you don't

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do this in the restaurant? We don't, but we don't have enough corks to

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cook it, because we're going through everyday, last month we saw 1800

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portions of octopus sold. It is very popular. It is very popular. But it

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is one of those things that has to be done well, because it can be

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tough. But not in your place? This is one of the dishes we cook in my

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restaurant. And how long will you cook it for? Normally you cook 20

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minutes per kilo, so about one hour. That is the easiest way for you to

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know, because people don't know how to do it. When is it going to get

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soft? People think octopus is tough and robbery. Well, it can be. I use

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amazing ingredients. You must get the double sucker octopus. This is

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from Galicia and you can also get it from South Portugal. I didn't know

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there was such thing as an English octopus. They are very small and

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tough. Are you sure you didn't just make that up? I do love them. It

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would be one of my hells. No, it isn't too fishy. But it is the

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legs... We used to have jars of it at home in our house. My parents

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kept the weirdest stuff. It is delicious, octopus sandwich, why

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not? Before, people used only toilet, but it is also beautiful

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braised with tomato and white wine. -- people used to only boil it.

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And you have a new book coming out this year? Yes, it is coming out in

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July. And is this the sort of recipe we will find in it? Yes, it is

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called Savor, which means flavour. This book is what I will cook. For

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my friends and family. And the stuff that you serve in the restaurant, in

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Barrafina, I think it is very straightforward, but beautiful. So

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what is the difference? It is about the ingredients, that is what it is

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all about. In that act Barrafina, you can spend ?20, or you can spend

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a lot more, it is up to you. Now I am going to take out this octopus

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which has already been cooking this morning. Now I am going to take one

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of these beautiful legs... While you are cutting that, if you

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would like to ask any of us a question, then call 0330 123 1410

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now. You can see it melt. And that is

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only one hour? So, a lot of these ingredients, you have the octopus,

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you have the green source, the mojo verde. Normally you use it for fish.

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It is from the Canary Islands. And then you have the red sauce. So you

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have Spanish influences, and then you have Jerusalem artichokes, and

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then Italian vegetables, and then you have cumin. Yes, in the south

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they use a lot of cumin. This is from Italy, and these beautiful

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tomatoes are in season right now, they have the texture in the skin.

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And this, the leaves are bitter, and it is a little sweeter inside.

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If you want to start plating up, I will sort this out. And then you

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want a little bit of this. Now, you said it rehearsals, you

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don't drink water with octopus. What is the reason for that? Apparently

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it gives you a very painful stomach. You shouldn't drink water when you

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eat octopus. So you just go straightaway for the white wine. It

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is a good excuse! Also it is the traditional way to eat... So these

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tomatoes, they just go here with the dressing? And did you put a little

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bit more vinegar? I heard it you don't like coriander. I just find it

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a little bit overpowering, you know? It's going to be fine! Everything

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will taste nice today, it just looks amazing. When you are serving

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octopus one of the keys is plenty of olive oil, and plenty of smoked

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paprika. So how long do you cook it for? You are just warming it

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through? I will just finish with the olive oil and the smoked paprika,

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and then that will be my dish. Little artichokes I lovingly

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prepared, please don't forget them! And then a little bit of the olive

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oil. Always. I go through ten litres of our olive oil in Barrafina

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everyday. But is expensive! But people love it. I bet your oil

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supplier loves it as well! Are we good?

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There's your coriander cress. What is that? This is our octopus with

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the mojo jerdy and pan -- verde and pan fried potato. Fantastic. Right.

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Come over here then. You're unsure about octopus? I'm looking forward

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to this, though, it's cooked as well. Rather nice looking tomato

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salad. I love that tomato. I'm going straight for the octopus. You need

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to put it in the olive oil. Mix it all together? Yeah, people are

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really boaring and they eat one thing at a time. Chop, chop, I want

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some of this! The chat is all very good. More of the munching.

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Delicious. Especially with the smoked paprika. That's really nice.

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Gorgeous. You've had some bad fish experiences. I have, yeah.

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Well, Nieves' awesome octopus needs a wine to go with it,

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so we sent the equally awesome Olly Smith to Peterborough.

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But before he made his choice, he visited Railworld, no less!

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To keep us on the straight and narrow this week, I've come to Rail

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World wildlife haven. It's taken 25 years to nurture by the hands of

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volunteers, before we hunt the wine, let's have a rummage around.

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With Nieves outstanding octopus you could choose a Spanish wine like

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this Cup and Rings. It's an all rounder with seafood. However

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there's a wine from the Basque country, as dazzling as sunlight

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rippling across the seashore. On award winning bottle this week,

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worth pouring from a great height. Let's dive into Atlantis Txakoli.

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This wine flows from the his of Bilbao in northern Spain. It won a

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Silver Medal at the International Wine Challenge and thanks to the

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local grape variety, and also the maritime climate it creates a sense

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of coolness, a spritsy character, a refreshing wine, that's spots on

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when you're hunting a pairing with seafood. Oh, that's is as sharp as

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neptune's prong! The act pus has a richness. -- octopus has a richness.

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That contrasts with this wine's cutting, light freshness. Have you

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big flavours as well from the sausage, think about the garlic and

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paprika, it's this wine's surging tropical intensity that's spot on to

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balance. Finally, the mojo verde, that's got punchy air mattics and

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sharpness, vinegar, coriander, spring onion, similarly, this wine

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manages to feel exotic and zesty in every single sip. Nieves, here's to

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your amazing octopus! Cheers! That's delicious. Beautiful. Like that? I

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love it. Are you familiar with this? Very much. It's perfect for the

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octopus. It's very clean. You a fan? Yes, really crisp and fresh. What

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sort of wine would you go for? In the summertime, I like white wine a

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bit more, warm rioja in the winter. Delicious. You're cooking in a bit,

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what are you cooking for us? Chicken wrapped in potato spaghetti with

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sprout stalks. Nice. Very nice. There's still time to get in touch.

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Please call us by 11am today. Or tweet us questions using the hashtag

:19:51.:19:53.

Saturday Kitchen. Time now to join Rick Stein on his

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foodie journey in the Far East. He's headed for the Thai markets

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to sample the ultimate street food. Think of the word exhilirating and

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this is it. Everybody remembers trips on these long boats down the

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river, because it's so exciting. It awakes the small boy in me with that

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engine on the back, it's got to be a lorry engine! You think why does it

:20:33.:20:37.

have to be so big? Had t has to be so big because they go so fast. Just

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thinking if this was the Thames, there would be lots of speed

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restrictions, 5mph, but here, it doesn't matter. It symbolises the

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slightly precarious life of Bangkok, everything's at such fast pace. It's

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got to be one of the world's most exciting cities. That's reflected in

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the food too, because it's so vibrant, so lively, it's hot, spicy,

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sour, it's everything. There's so many varied cuisines. I mean just

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for this one moment in time, there is nowhere on earth I'd rather be.

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Unlike Vietnam, I've been to Thailand many times and know the

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food well. In fact, Thai food is on the menu of loads of pubs in Britain

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today. But things often get lost in translation. So in this odyssey

:21:27.:21:32.

through South East Asia, I wanted to find authentic dishes that are

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cooked and served the same way day in, day out. The best food over

:21:36.:21:41.

here, in my opinion, is street food. This place has a reputation for

:21:42.:21:47.

cooking great pad Thai, which means noodles cooked the Thai way. I came

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here with Christopher, who has an infectious love of food which fired

:21:53.:21:56.

my imagination. This is area is called ghost gate. Why? Just around

:21:57.:22:04.

the corner here, that's where all the old temples and it's hallowed

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ground. In olden days you have all these criminals that get executed

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around here. Criminals were... And the bodies come out from these

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gates. You have all these bodies go in and out of the gate. Of course,

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then the locals believed that since so many people dying here that

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there'll be ghosts around here. Therefore, the name the ghost gate.

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Presumably with all these bodies going in, you've got the families of

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those poor dead people would be coming to see them go Yes. They

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would have to have something to eat. Exactly. And the food, of course,

:22:41.:22:46.

they've got to bring something famous here, what is famous here,

:22:47.:22:49.

the pad Thai. Is this a particularly special pad Thai? Well, it is the

:22:50.:22:57.

oldest pad Thai store in Bangkok. All it's famous for is pad Thai.

:22:58.:23:01.

There will be a massive long queue. They come here just for the pad

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Thai. Really? In other words, this is probably the most famous pad Thai

:23:06.:23:11.

noodle restaurant shop in Bangkok. It is. And pad Thai you can get all

:23:12.:23:17.

over the world. This is as authentic as it gets. This is where it's at.

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Yes, this is how you should have it. I can only get a rough impression of

:23:28.:23:30.

what these people are doing. They go at it with a real will. As far as I

:23:31.:23:36.

can make out, pad Thai consists of prawns, snoodles, stock made with

:23:37.:23:39.

prawn shells, tamarind and palm sugar and loads of fish sauce. They

:23:40.:23:45.

do a deluxe version using white crab meat and in encased in an omelette.

:23:46.:23:53.

Others just have an egg thrown in. I suspect everywhere I go in Thailand

:23:54.:23:59.

the Chinese influence will be writ large and Bangkok's Chinatown for

:24:00.:24:05.

the hungry traveller is a real must. If I was dreaming about a street

:24:06.:24:11.

market with some of the most attractive and appetising food I

:24:12.:24:15.

could think of it wouldn't even come near to this. You've got prawns,

:24:16.:24:21.

cockles, crabs, charcoal, masses of activity. I've never seen cockles

:24:22.:24:26.

cooked like that over charcoal, waiting till they pop open. These

:24:27.:24:32.

guys look out of central casting as far as cooking outside is concerned.

:24:33.:24:40.

Well, it's street food nirvana. I can't write fast enough. I should

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have brought more note books with me. Just walking 100 yards I'll have

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enough recipes for a book. But the food inspires conversation and

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interest no matter who you find yourself sitting next to. So, tell

:24:52.:24:59.

me this, just for a bit of a joke, have you ever tried English food?

:25:00.:25:04.

Roast pork, yes. You have. I don't eat beef. So roast chicken, yes.

:25:05.:25:09.

Roast chicken, and do you like it? Yes. What about potato salad? Potato

:25:10.:25:20.

salad! Very good. Yes, potato salad. I wouldn't immediately pick that as

:25:21.:25:23.

a prime example. But I love it. I love it too.

:25:24.:25:30.

It's funny how different races perceive other people's food. When I

:25:31.:25:34.

pass this truck I saw this man operating like a surgeon on, I

:25:35.:25:38.

think, South East Asia's most famous fruit. This is one of the should I

:25:39.:25:47.

say enigmas of south-east Asian food. If you look at this, if it

:25:48.:25:51.

fell on your head when you were walking past a tree, it would kill

:25:52.:25:55.

you. It's that big, it has spikes on it. The thing that everybody finds

:25:56.:26:00.

really, really weird about it, certainly Europeans is that it's

:26:01.:26:05.

utterly offence -- its utterly offensive odour. Sometimes cheaper

:26:06.:26:10.

hotels say no durian, like you can't go into the hotel with it. I

:26:11.:26:14.

actually don't mind the smell, but it is, I suppose you could describe

:26:15.:26:20.

it as fetid. It's almost the smell of South East Asia, you sort of,

:26:21.:26:25.

when you smell it, you think drains, you think rather dirty rivers. You

:26:26.:26:32.

think, sort of, like, pong. But the thing about it is the taste. It's

:26:33.:26:42.

exquisite. It's very, very custardy. It has a wonderful, to coin a

:26:43.:26:48.

phrase, wonderful soft mouth feel and it's fragrant and gone is that

:26:49.:26:53.

rather unpleasant poo-y odour and you're left with a sweet, yes

:26:54.:27:01.

fragrant, yes soft and lovely taste. Sometimes I wish I could eat and

:27:02.:27:05.

eat, not out of greed, just interest in taste. I remember from previous

:27:06.:27:11.

visits, this is a great dish to end a meal, sweet mango over sticky rice

:27:12.:27:15.

cooked in coconut milk. It's one of the things I cook at home, so easy,

:27:16.:27:24.

simple and delicious. Apart from all the food, that is a Vesper unlike

:27:25.:27:30.

any other, putting my nerdy hat on, if I'm not mistaken I think it's a

:27:31.:27:37.

PX 125. It's even got a rear tail gunner.

:27:38.:27:38.

We saw Rick sampling the local street

:27:39.:27:43.

food there, and I'm going to show a couple of other street food dishes

:27:44.:27:46.

that are really quick and easy to make -

:27:47.:27:48.

I had this in Mexico once. They had the most delicious corn - have you

:27:49.:28:00.

ever been to Mexico? No. The street food trucks, they do this, and roll

:28:01.:28:04.

it in mayonnaise and put cheese and chilli over the top. Sounds nice.

:28:05.:28:08.

Sounds disgusting, but it's really good. You'll like it. In this pan

:28:09.:28:14.

I'm going to sweat down some onions, some spices, chilli, garlic, cumin,

:28:15.:28:20.

smoked paprika. Then I'm going to mix it with this ox cheek, beef

:28:21.:28:25.

cheek. The cheek of the face? The cheek not that cheek. OK. It used to

:28:26.:28:31.

be a very cheap ingredient. Now chefs are using it more and the

:28:32.:28:34.

price is going up. It starts life about this size. You braise it for

:28:35.:28:40.

hours on end. It's just delicious. Any way, I'll get on with that.

:28:41.:28:44.

Let's talk about your new album. Congratulations. Thank you so much.

:28:45.:28:49.

It came out yesterday. It's called The Waiting Game Yes, the waiting

:28:50.:28:53.

game is over. I listened to one of the tracks the other day. It's very

:28:54.:28:59.

nice, beautiful, very soulful. Yeah. And very country. That's not a sound

:29:00.:29:03.

I'd associate with you coming from your pop background. Yeah, basically

:29:04.:29:08.

it's a singer-song writer album. It's all original music. I started

:29:09.:29:12.

writing three years ago. I didn't make a conscious effort to make a

:29:13.:29:17.

country album, but it has country influences. Before I was in the

:29:18.:29:21.

group, I was going down the singer-song writer songs. I started

:29:22.:29:25.

writing songs when I was 12. I was with my guitar and writing

:29:26.:29:28.

throughout my teens and was in various different bands and had my

:29:29.:29:32.

own EP. I stepped away from what I was doing before to do The

:29:33.:29:35.

Saturdays. I loved every moment of it. It's like I'm going back to my

:29:36.:29:38.

roots again with this album. When you look back, you were saying you

:29:39.:29:42.

were writing songs at a very young age, do you look back and go, do you

:29:43.:29:49.

know what they were. Or do you look back and go ooohh. There's a few I

:29:50.:29:52.

wouldn't want you to listen to. There are list gems in there too. My

:29:53.:29:58.

first song was called I Miss You, I wrote it about my grandfather when

:29:59.:30:02.

he passed away. It's a lovely melody. I like to tell a story. With

:30:03.:30:06.

country music it's all about feeling, the emotion. You want

:30:07.:30:09.

people to relate to it, so when they hear it they feel. It's so me, you

:30:10.:30:13.

know, that way. The whole album is like that. They're relatable songs

:30:14.:30:17.

about life, about the ups and downs of life. About love and missing

:30:18.:30:20.

people. Obviously my children as well are a huge influence. Very

:30:21.:30:22.

country and western then. Yeah. My uncle is a big country and Irish

:30:23.:30:36.

star in Ireland, so I grew up listening to it. It is obviously a

:30:37.:30:44.

bit country, but it is folk as well, I love Celtic folk music. But it

:30:45.:30:51.

comes from the pop background as well? Yes, there is hot and rock as

:30:52.:30:58.

well. And the current single is a duet? Yes, more of a folk ballad. It

:30:59.:31:09.

is a duet with Sam Palladio. I thought he was American, yes,

:31:10.:31:14.

everybody does, because he plays Gunner Scott in Nashville. He does

:31:15.:31:25.

sound like he is from there. So when people meet him they expect him to

:31:26.:31:29.

be Gunner Scott, but he is a very talented singer songwriter in his

:31:30.:31:32.

own right, so this is his first record outside of the show, and it

:31:33.:31:40.

is nice to do a duet as well. And I work with a girl called Amy who is a

:31:41.:31:44.

fantastic songwriter, she does an awful lot with Ed Sheeran, and we

:31:45.:31:52.

have three tracks on the album together. And this song, we wrote in

:31:53.:31:57.

my living room, not so Nashville, in Northampton! I think we wrote it in

:31:58.:32:03.

one and a half hours, and we tried it that day and listened back to it,

:32:04.:32:06.

but we felt it was missing something, and it was a man, a duet

:32:07.:32:11.

partner. So we put our thinking caps on, and somebody at the label

:32:12.:32:20.

mentioned Sam, he was shooting Humans, the TV show, and I didn't

:32:21.:32:24.

realise he had been sent to the song, anti-raider Lee liked it and

:32:25.:32:29.

would love to be on the tracks, -- and he really liked it and said he

:32:30.:32:35.

would be on the track, so we went to the studio. And we got to perform it

:32:36.:32:40.

together, I very often have to perform it on my own because I can't

:32:41.:32:44.

take it everywhere, he is over in Nashville. But I'm so happy to be

:32:45.:32:48.

finally able to share the album with everyone. It is very different from

:32:49.:32:56.

the Saturdays stuff. So let me tell you what is going on here. In the

:32:57.:33:03.

pan I had some onions, capers, cumin, smoked paprika, chilli,

:33:04.:33:11.

garlic. And the beef cheek went in. Then we have simple pastry here, it

:33:12.:33:18.

is basically just flour, butter and a bit of water to bind, roll it out,

:33:19.:33:23.

and then brush it with egg and crimp it. I am going to bake these at

:33:24.:33:34.

about 180, 190 for 20 minutes. So, music is in your family, in your

:33:35.:33:40.

blood. How did it start for you? When I was a child, I was more of a

:33:41.:33:45.

swimmer, I was always in the pool, I used to sing along with the radio,

:33:46.:33:49.

but it wasn't until I was sort of 12 when I started playing guitar, one

:33:50.:33:52.

of the first songs I learned to play was one I wrote myself, I just loved

:33:53.:33:58.

to write lyrics and put melodies to them, and as a teenager, it is like

:33:59.:34:02.

a form of therapy, you are writing the songs like poetry, and you can

:34:03.:34:07.

look back on them and go, remember that time in my life. And then you

:34:08.:34:15.

are sharing your diary with everyone, but there are no secrets

:34:16.:34:20.

in there, really. What are your secrets? You will have to get the

:34:21.:34:25.

album and have a good listen, and you will find out! Or you will

:34:26.:34:30.

question a few things, I should say. I just love performing, and I'm

:34:31.:34:33.

looking forward to doing the live shows, I have my first headline gig

:34:34.:34:39.

next week on Wednesday in London, and in Dublin on Thursday, then I am

:34:40.:34:45.

back in London on the 15th of May, so it will be good to bring the

:34:46.:34:50.

songs to life on the stage, and I am hoping that it is such a dream to be

:34:51.:34:54.

on stage, and people will listen to the songs and know them and make

:34:55.:35:00.

their own. So, these are going in the oven. Fortunately I have some

:35:01.:35:07.

over here which we made. You are still very much in touch with the

:35:08.:35:15.

Saturdays. To do half years ago we did a greatest hits tour, and

:35:16.:35:17.

everybody wanted to start trying different things. We had been

:35:18.:35:22.

together for a few years, and we had great success, but the other girls

:35:23.:35:25.

are so busy doing their own thing as well, we all support each other, so

:35:26.:35:31.

we definitely keep in touch. And do they give you their opinions of it,

:35:32.:35:37.

do you not want their opinions? They give positive ones, I don't know if

:35:38.:35:41.

they are lying or not! But they do come to the shows, and they know

:35:42.:35:44.

exactly that this is the kind of music I have always wanted to do.

:35:45.:35:51.

When I played my first demos to them, they said, this is so you.

:35:52.:35:57.

That isn't to say that my life in the Saturdays was a lie, but it is

:35:58.:36:01.

every young girl's dream to be in a girl band, a lot of girls out

:36:02.:36:10.

there... It wasn't mine! But you have always got that kind of thing

:36:11.:36:13.

where you are compared to other bands. Is that annoying? It can be

:36:14.:36:18.

quite flattering to think that you are following in some of the

:36:19.:36:21.

footsteps of others, like you have to be inspired by people, and I very

:36:22.:36:26.

often get asked who is my inspiration for my own music,

:36:27.:36:33.

artists like Sheryl Crow was my first huge idol when I was 12,

:36:34.:36:37.

watching her and listening to that style of music, people like Chennai

:36:38.:36:50.

are -- Shania Twain. And will you try to take this over to the States?

:36:51.:36:56.

Currently it is available worldwide, it is a worldwide release, so it has

:36:57.:36:59.

been downloaded into loads of different places, so the first

:37:00.:37:06.

person to contact me to say she had heard it was in Australia, because

:37:07.:37:09.

they are ahead of time over there. But whoever wants to hear it, I am

:37:10.:37:13.

looking forward to getting it out there and touring with it, you know?

:37:14.:37:18.

Well, there you go. These are the little ox cheek empanadas, this is

:37:19.:37:25.

the corn. This is a Mexican cheese which I have forgotten the name of.

:37:26.:37:40.

Cotija cheese. It is like a very dry sort of Shania

:37:41.:37:49.

So, what will I be making for Una at the end of the show?

:37:50.:37:56.

First I'll pan fry a thick cut cod loin and then roast in the oven.

:37:57.:38:02.

I'll make a relish with macadamia nuts, parsley and garlic.

:38:03.:38:04.

Once the cod has a perfect crust, I'll serve it with the relish,

:38:05.:38:11.

and finally some tempura broccoli and sage leaves.

:38:12.:38:15.

But if you get hell, it'll be mackerel.

:38:16.:38:16.

I'll pan fry fresh mackerel and serve with a coriander curry

:38:17.:38:19.

cream, which is a blend of apple, carrot, celery, spice

:38:20.:38:21.

I'll make some coriander and anchovy flatbreads and a red onion,

:38:22.:38:25.

But we'll have to wait until the end of the show

:38:26.:38:29.

How is that? Delicious. Time now to join Nigel Slater who is

:38:30.:38:44.

cooking up some simple suppers that are perfect for the whole family.

:38:45.:38:50.

We all have our favourite combinations, ingredients that just

:38:51.:38:56.

work perfectly together. They are always on our shopping list. The

:38:57.:39:00.

danger is that these favourites can, bit predictable, which is why I like

:39:01.:39:03.

to bring something new to these existing relationships. Some of our

:39:04.:39:09.

favourite culinary marriages are with the most basic of ingredients.

:39:10.:39:16.

Potatoes and leeks is one that works very well. I want to bring them

:39:17.:39:20.

together as the base of a sumptuous chowder. Start by placing the

:39:21.:39:27.

chopped leeks into a warm pan of butter and adding some thyme. I want

:39:28.:39:35.

the leeks to cook gently in the butter, and the to do that is to put

:39:36.:39:39.

a little bit of paper on top so that they steam as much as they fry. And

:39:40.:39:44.

I put the lid on as well, so that none of the steam can escape. To

:39:45.:39:48.

give a little body, add some potatoes.

:39:49.:39:56.

I will put the potatoes in. Into this soup or stew I will put some

:39:57.:40:05.

smoked haddock, and I wanted to go quite a long way, because it is not

:40:06.:40:09.

the cheapest fish. I am going to use sweetcorn. And the reason for that

:40:10.:40:14.

is the liquid in this soup is going to be milked. And sweetcorn loves

:40:15.:40:17.

dairy produce. I always cook my smoked haddock in

:40:18.:40:33.

milk. I'm sure there are technical reasons for it, but I do it because

:40:34.:40:35.

my mum did it. Milk softens the smokiness of the

:40:36.:40:45.

haddock. It is also wonderful with the corn. Drop-in a few bay leaves,

:40:46.:40:54.

and a few peppercorns, and it should be ready in under ten minutes. This

:40:55.:40:57.

is more than a single marriage of ingredients, it is a marriage of

:40:58.:41:03.

leeks and potatoes, and the milk and sweetcorn. It all comes together.

:41:04.:41:10.

Rick the haddock into chunks, drain some of the milk and resettle to the

:41:11.:41:17.

chowder. Everything in this dish has a classic connection. Leeks to

:41:18.:41:22.

potatoes, leaks to sweetcorn, and fish to some freshly chopped

:41:23.:41:23.

parsley. There are some recipes I like to put

:41:24.:41:35.

on a plate and pop them in front of everybody. And there are other

:41:36.:41:40.

recipes but I like to put in the middle of the table with a big label

:41:41.:41:45.

and get people to help themselves. And this is one of those. It

:41:46.:42:01.

is bowled food as well as soul food. That has to be the bond between so

:42:02.:42:07.

many of the ingredients in this supper that makes it absolutely

:42:08.:42:08.

mouthwatering. The most famous example of opposites

:42:09.:42:20.

working together is sour and sweet. I knew it worked from a very early

:42:21.:42:24.

age. We used to go down to the bottom of the garden, take some

:42:25.:42:29.

rhubarb and put it in a sugar bag. The sour and the sweet, and I knew

:42:30.:42:33.

there was something very interesting about it. It works in so many ways,

:42:34.:42:38.

and I would like to use it for a simple supper and make a sort of

:42:39.:42:41.

dressing, a sort of basting liquid if you like, with lemons, and then I

:42:42.:42:47.

sweeten it either with honey or sometimes with maple syrup. For

:42:48.:42:54.

supper tonight, it is sticky sweet-and-sour chicken with lemon

:42:55.:42:59.

and honey. Squeeze the juice from about four lemons, add a few crushed

:43:00.:43:04.

black peppercorns and a healthy dollop of clear honey. Runny honey

:43:05.:43:10.

works best for this. It cannibalise his on the heat of the roasting tin.

:43:11.:43:16.

It goes all sticky. You don't have to use mustard, but it gives an

:43:17.:43:23.

extra zing, and if you like garlic, it is worth putting in a few crushed

:43:24.:43:28.

cloves. Garlic drives me mad when I am trying to crush it, so I put salt

:43:29.:43:34.

on it to give it to give its grip. I am using five -- chicken thighs,

:43:35.:43:46.

because I like to cook it with the bone in. But you could use the

:43:47.:43:48.

breast. Pour the mixture over the chicken.

:43:49.:44:00.

The longer you leave it to marinate, the better. You can cook these on a

:44:01.:44:04.

barbecue, but very quick supper, and a sprinkle of salt and put into a

:44:05.:44:10.

hot oven for around 45 minutes. It is worth turning the pieces halfway

:44:11.:44:13.

so that they go sticky all over. I could put that on the table and be

:44:14.:44:17.

very happy with it, but there is another sort of lemon that I love

:44:18.:44:21.

using, and it is preserved lemons. What you need with these is the

:44:22.:44:26.

outside. The skin. You don't really need the soggy bit in the middle, I

:44:27.:44:31.

just tend to get rid of it. I will use some green olives. Certain foods

:44:32.:44:37.

make your mouth tingle. It truly makes you feel alive. And very

:44:38.:44:41.

often, that is when something sour and salty gets into your mouth at

:44:42.:44:45.

the same time, and for me, lemons and olives do just that. It is food

:44:46.:44:49.

that shakes the senses. Fresh green herbs add vibrant colour

:44:50.:44:59.

to the mix. Wherever I use lemons, I tend to use parsley. They are very

:45:00.:45:01.

happy bed mates. I adore sticky food, food that makes

:45:02.:45:19.

you lick your lips and your fingers! It doesn't come stickier than this.

:45:20.:45:28.

Pieces of chicken, just the right side of being toasted with lemon,

:45:29.:45:36.

lots of honey and then a flash of bright olives, lemons and parsley.

:45:37.:45:42.

You know I'd be happy enough to eat this on a plate with a knife and

:45:43.:45:46.

fork. But I'd be much, much happier to eat it with my fingers.

:45:47.:45:52.

Lovely stuff Nigel, and there's more simple suppers recipes next

:45:53.:45:55.

Still to come on today's show, Tom Kerridge is

:45:56.:45:59.

He's going all retro and making his version of a sausage

:46:00.:46:04.

And it's almost omelette time, and of course in honour

:46:05.:46:09.

of our guest Una, it's Saturday's biggest challenge.

:46:10.:46:13.

And it seems you both Just Can't Get Enough of this

:46:14.:46:16.

Can you both get Higher up the leader board?

:46:17.:46:22.

Who'll get All Fired Up and be the quickest at the hobs?

:46:23.:46:26.

And will Una face her food heaven, roasted cod with a macadamia relish?

:46:27.:46:32.

Or will it be hell, mackerel with coriander

:46:33.:46:34.

We'll find out at the end of the show.

:46:35.:46:38.

Don't talk to me I'm too busy. I don't have time for that. Otherwise

:46:39.:46:51.

I'm going to be serving raw chicken. Shall I have a seat? No, puree that.

:46:52.:47:01.

Give us a title Yeah, we're doing chicken wrapped in crispy potato,

:47:02.:47:06.

hopefully, with trumpet mushroom puree and sprout slaw. You're really

:47:07.:47:11.

racing through that spiralizer. I am. I want to make sure the

:47:12.:47:17.

chicken's cooked. I bought my sister's spiralizer for Christmas.

:47:18.:47:21.

That's inspired me a bit more today's menu because I have a

:47:22.:47:24.

feeling that there's dust collecting on those boxes. They're getting a

:47:25.:47:28.

bad wrap. I don't know. They shouldn't, I think they're

:47:29.:47:33.

brilliant. This is such an interesting alternative to just

:47:34.:47:36.

frying a chick anyone a pan. When you do this, you want to get rid of

:47:37.:47:39.

the small bits of the potato. Because when you go to wrap the

:47:40.:47:43.

chicken the small bits get in the way. Although this is quite a simple

:47:44.:47:49.

dish, it would work really well as a kind of special dish on Valentine's

:47:50.:47:52.

Day, isn't that coming up? You're making it look like spaghetti. Why

:47:53.:47:59.

not use spaghetti? Fried potato tastes better than fried spaghetti.

:48:00.:48:03.

That's a very good answer. I'm good with that. I need to be super fast.

:48:04.:48:09.

You barely cook this. Why wash off the starch. I thought you'd neat the

:48:10.:48:14.

-- need the starch to keep it together. The starch makes the

:48:15.:48:18.

potato go black. When you cook it, which is for three seconds, like

:48:19.:48:24.

that and straight into iced water. That's enough is it? Yeah, you just

:48:25.:48:29.

wash that starch off the potato. These are really nice potatoes.

:48:30.:48:35.

We're in kind of old season - Old potato season? In yeah, when you

:48:36.:48:39.

think of baby news, they're not in season. You have your old crop.

:48:40.:48:42.

Isn't that what it's called. That's a chef term. Old what? Old crop. I

:48:43.:48:54.

got there before you! You want to dry that off really quickly. Are you

:48:55.:48:58.

like this in your kitchen? I am not! Are you kidding me? Just to recap,

:48:59.:49:02.

if you're missing this, and I can't believe you would. In here, garlic,

:49:03.:49:08.

shallots, trumpet mushrooms, sweating those off, bit of butter.

:49:09.:49:12.

And a bit of stock. What are you doing? Now I'm going to cut the

:49:13.:49:18.

chicken into strips. Nice, small strips. So out of one breast I

:49:19.:49:25.

should get maybe five, six strips. Little goujons. Yeah, if you want to

:49:26.:49:31.

be all fancy about it, Matt. Which leads me onto your restraunt, which

:49:32.:49:37.

is very fancy. It is, a little bit. It's quite Russian isn't it? There

:49:38.:49:42.

are Russian elements. We have caviar, yeah, and we have Russian

:49:43.:49:47.

dumplings on the menu. They're quite nice. Quite special. We make them in

:49:48.:49:51.

a traditional way as well, which I quite like, which is fun. The caviar

:49:52.:49:56.

for me is a real treat. I'm going to season the chicken before I put the

:49:57.:50:02.

potato on and I'm going to go crazy and season it afterwards. Madness.

:50:03.:50:06.

Those of you on your low salt diet, just don't do that. I visited your

:50:07.:50:13.

restaurant over Christmas time, I think what struck me is that I mean

:50:14.:50:17.

the food was beautiful, but you're very good, your style is very good

:50:18.:50:25.

at making things that you think were heavy, like steak tartare, light and

:50:26.:50:29.

feminine. That's nice. I'm paving my way for another return. I've got a

:50:30.:50:33.

picture of you behind the desk, I'm like, "Don't let him in. " If he

:50:34.:50:38.

presses that champagne busson one more time it's going to be broken.

:50:39.:50:43.

It was just delicious. You did, what was, it a chicken Kiev. Yeah, that's

:50:44.:50:47.

right. Delicious. Also looked beautiful. I think what I like most

:50:48.:50:52.

about the food is that it's familiar. It's like everybody knows

:50:53.:50:58.

what chicken Kiev is and sometimes you just don't get them everywhere.

:50:59.:51:02.

I do quite like it. Are we going to cook the chicken? We are. Get the

:51:03.:51:06.

chicken in the pan Anna! This is what it's all about. I picked a

:51:07.:51:11.

nice, easy dish you know. We don't want to be poisoning Una. You'll be

:51:12.:51:15.

cooking Food Heaven or hell beside me by the time we finish this.

:51:16.:51:21.

Little pinch of salt, wash my hands. You've been filming your first

:51:22.:51:24.

television show. Yes, I know. Oh, my God. Royal recipes. Yes. 15 parts?

:51:25.:51:31.

Pardon, yes, that's right. Just finished this week actually. How was

:51:32.:51:37.

that? Brilliant. Michael bushing was a joy to -- Burke was a joy to work

:51:38.:51:42.

with. So professional, inspiring. Like here. No, nothing like here. He

:51:43.:51:48.

really knew what he was doing, Matt. He had a way with the cam ra. --

:51:49.:51:51.

camera. LAUGHTER

:51:52.:51:55.

There's a lot of laughing going on. I have a bit of time to cook this

:51:56.:51:59.

out a little bit more. Trumpets are such a treat to get. Sadly you're

:52:00.:52:04.

only going to get them if you go to a market. They'll probably be from

:52:05.:52:07.

Scotland when you get them. They take a bit longer. They are grittier

:52:08.:52:12.

Do you wash them, I'm pointing at you, sorry. Yes, I do. A lot of

:52:13.:52:18.

people say don't wash mushrooms. They are the lazy people. You must

:52:19.:52:21.

wash your mushrooms. Do you wash them? Yes, because it's gritty

:52:22.:52:29.

inside. It's just a thing, I'm just here to ask questions that's all.

:52:30.:52:34.

Only the trumpets. Chicken in the pan wrapped in the - How's it

:52:35.:52:38.

looking, does it look a bit brown, do you want to turn it over. Come on

:52:39.:52:44.

Matt, we have about a minute. Yeah let's give it a burst on the other

:52:45.:52:50.

side. You say we've got a minute? If you would like to try any of our

:52:51.:52:55.

recipes go to the website. Let's get the dressing on the sprouts over

:52:56.:53:02.

there. OK, that's all looking good. We're

:53:03.:53:07.

good. You can relax now. I can't, the chicken's not cooked yet. It's

:53:08.:53:10.

fine. We have a couple of minutes, don't worry.

:53:11.:53:20.

We're not going to serve it raw. You're very busy, we don't want you

:53:21.:53:26.

ill. Check for salt. That's delicious.

:53:27.:53:38.

OK. How are we looking? This chicken will be fine. OK. Get this in the

:53:39.:53:50.

pan. Nice, thick puree. Yes, it can be any way you want. If you want it

:53:51.:53:53.

to be wet, it could be on the bottom. I like the idea of it

:53:54.:53:58.

sitting on the plate a bit more. This chicken's had about two

:53:59.:54:02.

minutes, how long would you give it in an ideal world? I think you could

:54:03.:54:06.

take it out of the pan, two minutes is grand for that. Let's give them

:54:07.:54:09.

another 30 seconds or so. That's better. Try not to get it over my

:54:10.:54:17.

nice, new shirt. You're burning me while you are at it. Don't mind me,

:54:18.:54:26.

I'm only the guest. Let's just check your slaw and make sure that's OK.

:54:27.:54:34.

OK. Pressure's on, Matt. What does it need? Beautiful. You have that.

:54:35.:54:48.

I love chicken. Do you want a new knife? Sure. Did you say new knife?

:54:49.:54:57.

Well spotted. There you go. That's why I'm here, just like

:54:58.:55:02.

Michael, professional. How many times do I have to tell you, you're

:55:03.:55:08.

nothing like Michael, he's so professional! Lovely. The silence.

:55:09.:55:18.

Is golden. Watching what's going on. Watch and learn. Beautiful colour. A

:55:19.:55:25.

bit of slaw. This pink pepper, why pink peppercorns? I think it's such

:55:26.:55:29.

a treat. We don't use it enough. You can take something plain and simple,

:55:30.:55:35.

like if you were going to do like an onion puree, sprinkle pink

:55:36.:55:38.

peppercorns on it and it will be more interesting. This dish is

:55:39.:55:44.

essentially sprouts with a bit of mustard and vinegar and pink

:55:45.:55:48.

peppercorns makes it really special. It's nice. It is kind of floral. A

:55:49.:55:54.

little bit sweet. Yeah. That's it. I'm going to seat those off. Well,

:55:55.:55:59.

Matt... If you let them rest they would have been just fine. Did

:56:00.:56:04.

everyone get that in the gallery because I'm being shouted aat. All

:56:05.:56:12.

good? Yes. You have chicken wrapped in potato spaghetti with trumpet

:56:13.:56:16.

mushroom puree and slaw made from sprouts. Beautiful. It's not raw.

:56:17.:56:27.

Right, let's go. It looks stunning. Try that. It's very, very delicate.

:56:28.:56:34.

Looks beautiful. Would this be a starter then? Yeah, that would be a

:56:35.:56:39.

starter. Is it? No, it's absolutely a main course. She's Irish! It would

:56:40.:56:47.

be bigger, like that's obviously as small as I could make it. Oh, it's

:56:48.:56:51.

lovely. Yummy. Good. No grit in those mushrooms either. No,

:56:52.:56:57.

surprisingly. Crispy. An interesting way of doing the chicken, I'm going

:56:58.:57:01.

to do that. I have a spirliser with so much dust on it. I'm whipping it

:57:02.:57:08.

out tomorrow. Really nice. Let's go back to Peterborough to find out

:57:09.:57:13.

which wine Olly has chosen to go with this sensational chicken.

:57:14.:57:33.

With Anna's classy chicken, it's a white wine that crows from the

:57:34.:57:40.

rafters. You could preen yourself with a fancy posh French burgundy,

:57:41.:57:46.

but you know what, you could save yourself not just pennies, but

:57:47.:57:50.

pounds, by picking the same grape variety, Chardonnay, from a

:57:51.:57:52.

different region in France. You're getting a very similar style of

:57:53.:57:59.

wine. I'm selecting this Taste the Difference, Limoux Chardonnay,

:58:00.:58:04.

chicken licking. Limoux has some of the oldest Chardonnay vines in the

:58:05.:58:08.

south of France. They have a lower yield but often bring higher

:58:09.:58:11.

quality. You have the influence of the Atlantic Ocean and that cooling

:58:12.:58:16.

maritime effect together with the high altitude of the vineyards gives

:58:17.:58:19.

coolness, that reflects poise and elegance in every glass. The chicken

:58:20.:58:24.

and potatoes themselves echo this wine's plump Mello texture. Then

:58:25.:58:27.

you've got the mushrooms, boosted with the chicken stock and that's

:58:28.:58:32.

what really resonates with this wine's velvet oaky touch. Finally,

:58:33.:58:36.

the sprout slaw, picked up with that lemon oil and of course the punchy

:58:37.:58:40.

mustard. Those are flavours that thrive on the natural zing that

:58:41.:58:43.

frames this lovely glass of white from Limoux. Anna, here's to your

:58:44.:58:50.

champion chicken, cheers! Delicious. Perfect. He's very good that Olly

:58:51.:58:54.

Smith. He knows what he's talking about. Nice match. What do you

:58:55.:59:00.

think? Delicious, I had two of them. I almost had them all polished off.

:59:01.:59:04.

This works with the mushrooms, beautiful. Those mushrooms are

:59:05.:59:09.

really big, earthy. Difficult one to match. So you know, everyone needs

:59:10.:59:13.

to calm down because the chicken was perfectly cooked wasn't it?

:59:14.:59:17.

Absolutely. Completely cooked. I can assure you that nobody's going to

:59:18.:59:21.

die here. Public service announce over.

:59:22.:59:28.

It's time to catch up with those Hairy Bikers, Si and Dave.

:59:29.:59:30.

They're spicing up the traditional strawberry scone.

:59:31.:59:43.

Nestled next to the Salt grinder stands the pepper pot. After water

:59:44.:59:50.

and salt, this is the first most popular ingredient for any recipe.

:59:51.:59:56.

For our first recipe of the show, we are going to promote the modest

:59:57.:00:00.

peppercorns and give it a starring role. If variety is the spice of

:00:01.:00:04.

life, there is nothing more varied than this recipe. It tastes

:00:05.:00:09.

wonderful. It is our strawberry and pepper scones! It is the most

:00:10.:00:23.

grown-up strawberry and cream scone you could ever taste. You will need

:00:24.:00:33.

400 grams of strawberries. Sprinkle or grind about a teaspoon of black

:00:34.:00:38.

pepper over the strawberries. Pepper has been around, it has been

:00:39.:00:41.

pressures for such a long time, going back to Roman times, Pliny

:00:42.:00:50.

complained that white pepper cost twice as much as black pepper. And

:00:51.:00:53.

did you know that in the 12th century, a pound of pepper was the

:00:54.:00:57.

equivalent of a carpenter's weekly wage. And did you know that pepper

:00:58.:01:04.

when it was introduced into the UK was blamed for

:01:05.:01:16.

gout because they thought it held all of the toxins around the joints.

:01:17.:01:22.

Put your strawberries into the oven at 120 Celsius, 100 if you have a

:01:23.:01:28.

fan oven, for about one and a half hours. And one and a half hours

:01:29.:01:37.

later, dried strawberries. They are flavour bombs, super strawberries.

:01:38.:01:45.

Now for the scone mix. You will need 100 grams of cold butter. Just cue

:01:46.:01:49.

the butter. And sometimes we have been

:01:50.:02:05.

known to put in an extra cheese boon of baking powder which makes your

:02:06.:02:12.

scones rise. We put the butter in, and now we rub that in. You have to

:02:13.:02:20.

put the sugar and salt in first! He is right. You have to have salt and

:02:21.:02:36.

pepper, seasonings that go together. And rub it together until it

:02:37.:02:41.

resembles breadcrumbs. The strawberries which we did yesterday,

:02:42.:02:44.

you have to scrape them off the paper. Let's put the dried purposed

:02:45.:02:50.

robberies in there, and work them through as well. -- the dried pepper

:02:51.:02:58.

strawberries in there. I tell you, the smell of these strawberries is

:02:59.:03:08.

more strawberry than strawberries, if you see what I mean. Add some

:03:09.:03:13.

milk, if it ends up to soggy, put more flour in, if it ends up to dry,

:03:14.:03:20.

put more milk in. Scones for years in their various forms were always

:03:21.:03:22.

cooked on a griddle, they were not baked. Baking them is relatively

:03:23.:03:32.

newfangled. Is it? Yes. And look at that. That

:03:33.:03:49.

dough is great. The softer the dough, the lie to the bread.

:03:50.:03:59.

And look at that, that has a big strawberry in the middle. Do you put

:04:00.:04:07.

jam first and then cream or cream first and then jam? If I feel like

:04:08.:04:12.

watching the jam falling over the mountain of clotted cream, yes, but

:04:13.:04:16.

if I am in a hurry, I just put jam on, then cream and eat it. It has

:04:17.:04:20.

got to be jam first! If you say so. Set your oven at 184 fan, 200

:04:21.:04:37.

ordinary, Celsius. I will bake these for about 15 minutes. Brush them

:04:38.:04:45.

with milk. We can sit down and I will teach you a few things about

:04:46.:04:57.

strawberries. Do you think so? Did you know that in medieval times,

:04:58.:05:01.

strawberries were thought to be an aphrodisiac, and were served in a

:05:02.:05:10.

soup of strawberries, borage and sour cream. You are getting

:05:11.:05:15.

competitive about your strawberry facts! And did you know, the myth

:05:16.:05:23.

and legend of agent Egypt suggested that if you consumed a lot of

:05:24.:05:29.

strawberries, you may turn into an evil cat. Did you know another myth,

:05:30.:05:37.

that if two people consumed together a double Crown strawberry, they will

:05:38.:05:45.

fall in love. Go on, tell me another. You have run out! Do you

:05:46.:05:50.

know the weight of the world's biggest strawberry? 575 kilos,

:05:51.:05:55.

actually. Rubbish, that is over half a metric tonnes. You don't know, do

:05:56.:06:07.

you? No, but neither do you! BELL RINGS.

:06:08.:06:15.

They don't get much better than this.

:06:16.:06:19.

Lovely. Look at the strawberries. They have rehydrated little bit in

:06:20.:06:35.

there. Go on, my friend. That is one of the best of British. Strawberries

:06:36.:06:40.

and cream, British institution, combined with scones. Salt and

:06:41.:06:45.

pepper and seasoning in a way that you wouldn't have thought.

:06:46.:06:53.

The way we have done these strawberries, combined with the

:06:54.:06:56.

pepper, the really intense flavours, and as you eat the scone, they burst

:06:57.:07:01.

on your palate. Where has yours gone? I ate it!

:07:02.:07:07.

It is Tom from Chelsea. Thank you some of you at home.

:07:08.:07:17.

It is Tom from Chelsea. Thank you for taking my call. I would like to

:07:18.:07:33.

ask Nieves how to cook perceves and what you cook them with. They are

:07:34.:07:43.

barnacles, and you have to wait for the wave, the wave comes to the

:07:44.:07:50.

rock, and then when the wave is going, they have to go down very

:07:51.:08:00.

quickly, pick-up the perceves. Every year, people... How do you cook

:08:01.:08:15.

them? Always in sea salt water, and normally we always say, eat as much

:08:16.:08:19.

as you like, I can eat a full bowl of percebes. Just Blanche the

:08:20.:08:26.

Min-soo saltwater. Is that all right, Tom? Heaven or hell at the

:08:27.:08:33.

end of the show? It has got to be having! Simon Brown says he has some

:08:34.:08:41.

pork chops, and what is the best way of cooking them? He wants something

:08:42.:08:47.

different, please help. Let me see. Typically you pan fry them, or you

:08:48.:08:54.

can roast them, but if you wanted to do an interesting twist, you don't

:08:55.:08:58.

really want a poached pork chop, so I would smoke it. Get a little bit

:08:59.:09:03.

of wood chips, which you should be able to get in the market, and I

:09:04.:09:08.

would put them in your oven, burned and a little bit, put them in the

:09:09.:09:12.

oven, but you're seasoned pork chops in the oven, leave them there for 20

:09:13.:09:20.

bits half an hour, then griddle them in a pan, lots of garlic and parsley

:09:21.:09:23.

at the end when you are resting it with olive oil, let it soak in.

:09:24.:09:28.

Delicious. And mark wants to know if you have any simple recipe for

:09:29.:09:40.

Canary and potatoes. He means the potatoes, you boil in the water with

:09:41.:09:44.

assault, evaporate the water, and the potatoes -- boil in the water

:09:45.:09:51.

with salt, evaporate the water, and the potatoes wrinkle. Back to the

:09:52.:09:56.

phones. Hamish, what is your question? I have a load of rhubarb,

:09:57.:10:06.

and I don't know what to do with it. I love rhubarb. We traditionally do

:10:07.:10:13.

it as a desert, but it goes well with fatty meat like pork belly,

:10:14.:10:18.

which you do need to cook for about four hours at about 90 degrees,

:10:19.:10:22.

whatever your oven goes down to, but you just barely cook the rhubarb and

:10:23.:10:27.

a little sugar, some orange juice, and the acidity of it goes so well

:10:28.:10:34.

with the fatty pork. Happy? Sounds perfect. Heaven or hell? It will

:10:35.:10:44.

have to be hell. And Tim, what would you like to ask? We have been given

:10:45.:10:50.

a meat hamper that has two lovely flat iron

:10:51.:11:02.

steaks. What is the best way to cook them? Normally what I like to do

:11:03.:11:20.

with steaks,, I make a little chimmichurra, crooked medium rare,

:11:21.:11:24.

and just brush it all over the top. Happy with that, Tim? Heaven or

:11:25.:11:30.

hell? Everybody shoulded at some point! -- should eat mackerel at

:11:31.:11:46.

some point! So, time for our omelette challenge.

:11:47.:11:48.

It's a close one and pretty quick too - Anna you're on 24.68

:11:49.:11:51.

and Nieves you're 26.44 - this could get tense!

:11:52.:11:55.

Is that a bit rushed, and a? Stopped talking to me!

:11:56.:12:18.

Got to be cooked. Don't want raw eggs.

:12:19.:12:37.

OK, very quick. I think it was, I have no idea. Certainly an omelette.

:12:38.:12:50.

It is cooked. It is delicious! A little bit runny. A bit sloppy, but

:12:51.:13:04.

it is nice. Yours is much nicer, you were quicker, but you didn't beat

:13:05.:13:09.

your times! So both going in the bin! Today's music, listen up.

:13:10.:13:17.

# It's your new single!

:13:18.:13:25.

This is what we need this morning, it is calming.

:13:26.:13:32.

Still to come, Una Healy faces either her food heaven -

:13:33.:13:35.

roasted cod with macadamia nut relish, vanilla lemons and sauteed

:13:36.:13:37.

mixed greens - or her food hell - mackerel fillets, coriander curry

:13:38.:13:40.

cream, coriander and anchovy butter flatbreads.

:13:41.:13:41.

We'll find out which one you're getting, after Tom Kerridge prepares

:13:42.:13:44.

the perfect sausage roast, just like his mum used to make!

:13:45.:13:55.

Growing up, we didn't have much money, but mum used to make a

:13:56.:14:01.

sausage roast on a Sunday, and it is still one of my favourite dishes. My

:14:02.:14:05.

version uses the best pork possible, Gloucester old spot. Reared in my

:14:06.:14:11.

home county by Helen Lightfoot, who like me is passionate about her

:14:12.:14:16.

pigs' well-being and flavour. Who is this? This is Florence. We do a

:14:17.:14:24.

little bit of showing. She is at the moment the best Gloucester old spot

:14:25.:14:33.

in the country. No way! You have saved yourself from being sausage.

:14:34.:14:40.

Luckily for me, most of Florence's mates are bred for meat. Gloucester

:14:41.:14:46.

old spot has a higher fat content, and it is down to lifestyle and

:14:47.:14:50.

diet, which for this lucky group of pigs, includes one of my favourite

:14:51.:14:54.

West Country tipples. I can smell cider! Yes, this batch, they have

:14:55.:15:03.

the bottom of the vat of the cider pressing. Lucky pigs, so they are

:15:04.:15:10.

getting cider, cheese and pig nuts. How great that sounds! This lot are

:15:11.:15:15.

more excited than me! They're having a go at me boots, do

:15:16.:15:25.

they taste nice? How old are theys guys when they go off to be

:15:26.:15:29.

sausaged? About six months, 22 weeks, which is a lot older than

:15:30.:15:34.

your modern breeds. These grow naturally, so they take a little bit

:15:35.:15:38.

longer to do. But I think it's worth the wait. I think it's worth the

:15:39.:15:47.

wait too. Look at these guys. I've waited long enough. Time to get my

:15:48.:15:52.

hands on some of the that delicious meat. That meat looks amazing. It's

:15:53.:15:55.

got a beautiful colour on it. It's gorgeous. This is shoulder. It's got

:15:56.:16:00.

perfect marbling in it. That's what you need to make it lovely and

:16:01.:16:03.

succulent. That's the bit that makes it tasty. Armed with some of Helen's

:16:04.:16:11.

shoulder and belly mince, I'm hoping to do mum proud with my version of

:16:12.:16:13.

this childhood treat. This is a brilliant dish, inspired

:16:14.:16:26.

by my mum's Sunday roasts and childhood memories. It feeds loads

:16:27.:16:29.

of people. It tastes absolutely fantastic. It's really good value

:16:30.:16:36.

for money. The trick here is really good quality pork mince and a proper

:16:37.:16:41.

tasty mix of herbs and spices. Starting with fennel seeds. The

:16:42.:16:46.

fennel seeds have a wonderful an seed flavour going on with them.

:16:47.:16:51.

That goes so well with pork. Toast them in a dry pan with a couple of

:16:52.:16:55.

bay leaves to release all those lovely natural oils. Then chuck in

:16:56.:17:02.

some big, punchy flavours. Chilli flakes, oregano and cayenne pepper

:17:03.:17:05.

are perfect partners for sweet, juicy pork. I love cayenne pepper,

:17:06.:17:10.

it gives a lovely heat and spice to things. Teaspoon of that into the

:17:11.:17:17.

mix. A bit of table salt, then it's in with half of those toasted fennel

:17:18.:17:20.

seeds, ground up with the bay leaves in one of these bad boys. There's

:17:21.:17:26.

something quite nice about using this, it feels very, little bit cave

:17:27.:17:33.

manesque. Look at that, pestle and mortar, top bit of kitchen kit.

:17:34.:17:37.

Chuck in some garlic and give the mix a right good squeeze. This

:17:38.:17:43.

sausage roast, I have huge, fond memories of it. On a Sunday, I just

:17:44.:17:49.

remember coming back from rugby training, like 11 or 12 years old,

:17:50.:17:53.

knowing I was having sausage roast, with roast potatoes, bit of cabbage,

:17:54.:17:59.

and I was absolutely in heaven, especially if you have the crispy

:18:00.:18:02.

little end bits. They were my favourites. Of course, it wasn't

:18:03.:18:05.

strictly like this when I was a nipper. I've rammed up the flavours

:18:06.:18:11.

to take this old -- ramped up the flavours to take this old school

:18:12.:18:16.

classic up a notch. Lemon and parsley in the mix. It gives a zing.

:18:17.:18:21.

Releases those natural oils and lifts the richness of the meaty

:18:22.:18:25.

sausage. Then throw in the rest of the those toasted fennel seeds. Some

:18:26.:18:33.

white wine, about 100 mill litres. And a bit. And some breadcrumbs to

:18:34.:18:38.

bring it all together. Then whack it onto a piece of buttered foil and

:18:39.:18:44.

roll up it like a Christmas cracker. Just shape it, and any bits where

:18:45.:18:48.

you can see there's gaps, where it might crack, just kind of mould it

:18:49.:18:53.

together, like one large piece of meat. I love cooking dishes like

:18:54.:19:01.

this, brings back all them memories, care free, having a laugh. Then bung

:19:02.:19:07.

it in of the oven -- in the oven for an hour to cook. Take off the foil

:19:08.:19:12.

for the last 15 minutes to give it a proper, crispy coating. Look at

:19:13.:19:16.

that! That is exciting times. It smells absolutely amazing. It's just

:19:17.:19:19.

like the best sausage smell ever. All it needs now is some sticky

:19:20.:19:24.

reduced pork stock. Just paint it on and this gives it a massive meaty

:19:25.:19:29.

kick. It's ready to take pride of place at your Sunday table. With

:19:30.:19:33.

roast potatoes and all the trimmings. It's just like mum used

:19:34.:19:37.

to make, or dare I say it, even better! As for my favourite bit...

:19:38.:19:43.

That's what I'm talking about, the little end bit, nice little crusty

:19:44.:19:46.

bit. This is now officially chef treat.

:19:47.:20:00.

Right, time to find out whether Una is getting her food

:20:01.:20:05.

You had it on your wedding. Happy memories.

:20:06.:20:18.

I'll pan fry a thick-cut cod loin and then roast in the oven.

:20:19.:20:21.

I'll make a relish, with macadamia nuts, parsley and garlic.

:20:22.:20:23.

Once the cod has a perfect crust, I'll serve it with the relish,

:20:24.:20:26.

lemons that have been steeped in sugar syrup, peppercorns

:20:27.:20:28.

and vanilla and finally some tempura broccoli and sage leaves.

:20:29.:20:31.

Or could it be hell, mackerel fillets!

:20:32.:20:32.

I'll pan fry fresh mackerel and serve with a coriander curry

:20:33.:20:36.

cream, which is a blend of apple, carrot, celery, spice

:20:37.:20:38.

I'll make some coriander anchovy flatbreads, as I know you don't

:20:39.:20:42.

like either, and a red onion, chilli and coriander sambal.

:20:43.:20:44.

what do you think you got? It sounds like it's the Macattack. It does

:20:45.:20:48.

sound that. The callers went 2-1 to hell. Did you guys? Due help her

:20:49.:20:51.

out? I went to heaven. For Una. Heaven. Oh, did you? Right, move the

:20:52.:21:01.

fishy fish. Let's get rid of that. So, cod. What was the actual dish

:21:02.:21:07.

you had on your wedding day? It was just like a pan roasted, is that

:21:08.:21:14.

what you call it, pan fried cod and I kind of forget everything, there

:21:15.:21:18.

was greens on there. There was a lot going on. It was hard to take it all

:21:19.:21:22.

in. It's that day, when you go, did that just happen? I know, I always

:21:23.:21:27.

thought it would be a nice party I could go to and enjoy, rather than

:21:28.:21:30.

being terrified for the whole day. It was cod and fillet of beef as

:21:31.:21:35.

well. For me, when it comes to meat, I have to have it well done. I know

:21:36.:21:40.

every chef hates me, even the staff when they take my order. I say, can

:21:41.:21:44.

I have steak, well done. They look at me going... Yeah. They're going

:21:45.:21:50.

mad. Do you find that offensive? Not at all. Eat your meat whichever way

:21:51.:21:55.

you want to.. Cook this flesh side down so we get a nice crust on it,

:21:56.:21:59.

rather than the skin side. Do you eat the skin? No, I always take the

:22:00.:22:10.

skin off. You're going to make the macadamia nut, lemon, olive oil,

:22:11.:22:14.

garlic. You're making the tempura batter. Yes. For the, few sage

:22:15.:22:22.

leaves and some purple or tender stem broccoli, spinach, more groans

:22:23.:22:27.

and legalons. These are interesting -- lemons, they are interested. They

:22:28.:22:35.

are confit. A few peppercorns and a vanilla pod. That comes up to the

:22:36.:22:41.

boil. Nieves is going to slice the lemons, drop them in, and you leave

:22:42.:22:47.

it overnight. Next day, 24 hours, sorry, 24 hours later, you get these

:22:48.:22:55.

really nice, soft lemons. They're sweet-and-sour and they're

:22:56.:23:00.

vanilla-y. With a punch. Yeah, nice non-stick pan, good amount of salt

:23:01.:23:04.

on the skin, stops it sticking that. Will build up a nice colour. You

:23:05.:23:12.

guys all right? Yeah. I'm OK. Thin as you can without going on a

:23:13.:23:16.

mandolin. Is that good? Yeah, beautiful. Almost like she knows

:23:17.:23:22.

what she's doing Matt. A little bit. It's intimidating all these women

:23:23.:23:27.

ganging up on me today. Just one Michelin star, able to slice her

:23:28.:23:32.

lemons. Check my fish. OK, that's good. Right, tell us about this mini

:23:33.:23:38.

tour that you're doing. Yes, more like a show case in a way, show case

:23:39.:23:44.

the album, get to take it out to the audience. London, Dublin, then I

:23:45.:23:48.

hope to tour with. It I'm doing the sea to sea festival this year,

:23:49.:23:52.

that's a great gathering of like country stars from all over the

:23:53.:23:55.

world. It's quite an honour to play at that. When you're going on stage

:23:56.:23:59.

on your own, is it a little bit terrifying because you haven't got

:24:00.:24:02.

the other girls next to you? It's a little bit less terrifying because I

:24:03.:24:05.

don't have to dance in heels. I always used to find that terrifying.

:24:06.:24:14.

I've got a live band. So, like, it's me and I've got keys, bass, drums, I

:24:15.:24:19.

play guitar. It's a full band on stage. It's very different. Where

:24:20.:24:24.

did you learn the guitar? When I was a kid. My mum used to play

:24:25.:24:28.

semi-professional herself. She passed me down her Martin 70s

:24:29.:24:33.

guitar, and taught me the first few chords. That's so lovely. It's nice.

:24:34.:24:39.

Took a few lessons here and there. Mostly developed finger picking

:24:40.:24:44.

style. I listen a lot to Aoife Cassidy -- Ev ACAS that. That's how

:24:45.:24:59.

-- Eva Cassidy. I love the writing process. Seeing this product, where

:25:00.:25:03.

it's a seed in your brain, the idea, then you go into the studio and then

:25:04.:25:07.

you dress it up and all the production, then you put it out.

:25:08.:25:10.

There then the best part of all is going on stage annal performing it

:25:11.:25:16.

live. -- and performing it live. Are they small enough so you can

:25:17.:25:19.

interact. Yeah they're quite intimate. Actually they're my

:25:20.:25:23.

favourite ones, when you can talk to the crowd and you know that they're

:25:24.:25:28.

listening. They've been great. I did a couple of support gigs. I

:25:29.:25:34.

supported Ward Thomas. The audience was so brilliant. They really

:25:35.:25:38.

listened. It was original music but they gave it the time and listened

:25:39.:25:42.

patiently to the songs. Really great. As far as the Saturdays go,

:25:43.:25:48.

you haven't split up? Yeah, no. Taking a break? Doing our own thing.

:25:49.:25:53.

The other girls are very busy as well. Music, TV and fashion. They're

:25:54.:26:00.

very busy girls as well. It would be nice to think that one day we would

:26:01.:26:05.

reform and do a reunion tour. It won't be for a while. It's more that

:26:06.:26:09.

kind of thing when the nostalgia kicks in that bands tend to come

:26:10.:26:12.

back. It won't be for a few years I think. My spinach is wilting. I will

:26:13.:26:20.

get the lemons out. Just going to drain that a bit. Tempura nice?

:26:21.:26:26.

Beautiful. Nice light batter. When it comes to deep frying at home. Not

:26:27.:26:30.

that many houses have a deep fat friar. Can you do it in a saucepan?

:26:31.:26:37.

Shallow oil. Two fingers olive oil and it works. We do a lot tempura as

:26:38.:26:43.

well in south Spain. Just a bit in the pan. Yeah, perfect. How are we

:26:44.:26:53.

looking? Bute. Beautiful. -- Beautiful. This is a thin piece of

:26:54.:27:00.

cod. You won't need a lot. Finish it with a knob of butter. Are you a

:27:01.:27:07.

healthy eater would you say? Yeah, I'm very fortunate that I don't have

:27:08.:27:13.

a very sweet tooth. I don't eat very much chocolate or that kind of

:27:14.:27:18.

thing. I'm a devil for savoury and like salt, I am awful with the salt.

:27:19.:27:25.

I put salt on salt. I'm quite good in that I have low salt, I know that

:27:26.:27:33.

the... Table salt. Yeah, that's much nicer. I treat myself when I'm out.

:27:34.:27:38.

I am a bit terrible with salt. I love salt. Thanks for that. Right, I

:27:39.:27:44.

tell you what, if you could finish that off. That looks gorgeous. Make

:27:45.:27:48.

it look pretty. You know what you're doing. I'll get the wine. What has

:27:49.:27:57.

Olly chosen? He's chosen Workhorse Chennin blank 2016. -- Blanc, 2016.

:27:58.:28:03.

That's from Marks Spencer, 8. ?8.50. Can you grab some cutlery,

:28:04.:28:12.

please? I will. I'll get some. Didn't mean you to work. Get stuck

:28:13.:28:16.

in as quick as you can. Grab enough for you. Dive in. There you go,

:28:17.:28:26.

girls. You deserve that. This looks delicious. Cheers! Try that. Lovely.

:28:27.:28:34.

Well, that's all from us today on Saturday Kitchen Live.

:28:35.:28:36.

Thanks to our great studio chefs, Anna Haugh

:28:37.:28:38.

and Nieves Barragan Mohacho, our wonderful guest Una Healy

:28:39.:28:41.

and wine expert Olly Smith for the excellent choices today!

:28:42.:28:43.

All the recipes from the show are on the website,

:28:44.:28:45.

Next week, Michel Roux is in the driving seat

:28:46.:28:49.

And don't forget Best Bites tomorrow morning at 9.45am on BBC Two.

:28:50.:28:55.

Matt Tebbutt hosts the weekly cookery show and is joined by chefs Anna Haugh and Nieves Barragan Mohacho and special guest Una Healy, while wine expert Olly Smith picks wines to go with the studio dishes.

The programme features great moments from the BBC food archive, including clips from Rick Stein, Tom Kerridge, Nigel Slater and the Hairy Bikers.