11/02/2017 Saturday Kitchen


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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Get ready for your weekly fix of top class food.


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


Live in the studio today the inspirational Nieves Barragan


Mohacho from her award-winning restaurant Barrafina sharing her


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


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


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


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


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


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


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


Matt! Delicious.


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


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


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


Our special guest today is a singer-songwriter


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


bands The Saturdays, selling over five million records.


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


APPLAUSE You like so, you are very busy


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


anchovies? For your food heaven I am


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


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


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


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


in sugar syrup, peppercorns and vanilla and finally some tempura


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


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


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


carrot, celery, spice I'll make some coriander


and anchovy flatbreads, cos I know you don't


like coriander! it with a red onion,


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


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


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


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


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


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


through social media What I'm cooking today is octopus


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


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


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


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


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


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


you know, it has been scared already!


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


now. You can see it melt. And that is


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


supplier loves it as well! Are we good?


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


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


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


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


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


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


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


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


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


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


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


so we sent the equally awesome Olly Smith to Peterborough.


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


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


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


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


With Nieves outstanding octopus you could choose a Spanish wine like


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


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


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


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


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


Silver Medal at the International Wine Challenge and thanks to the


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Saturday Kitchen. Time now to join Rick Stein on his


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


market with some of the most attractive and appetising food I


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


utterly offence -- its utterly offensive odour. Sometimes cheaper


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


We saw Rick sampling the local street


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


that are really quick and easy to make -


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


everybody wanted to start trying different things. We had been


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


been downloaded into loads of different places, so the first


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


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


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


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


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


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


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


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


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


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


and finally some tempura broccoli and sage leaves.


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


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


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


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


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


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


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


We all have our favourite combinations, ingredients that just


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


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


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


favourite culinary marriages are with the most basic of ingredients.


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


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


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


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


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


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


give a little body, add some potatoes.


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


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


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


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


dairy produce. I always cook my smoked haddock in


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


my mum did it. Milk softens the smokiness of the


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


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


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


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


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


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


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


parsley. There are some recipes I like to put


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


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


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


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


many of the ingredients in this supper that makes it absolutely


mouthwatering. The most famous example of opposites


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


breast. Pour the mixture over the chicken.


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


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


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


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


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


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


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


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


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


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


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


that shakes the senses. Fresh green herbs add vibrant colour


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


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


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


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


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


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


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


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


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


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


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


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


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


Can you both get Higher up the leader board?


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


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


Or will it be hell, mackerel with coriander


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


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


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


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


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


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


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


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


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


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


brilliant. This is such an interesting alternative to just


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


camera. LAUGHTER


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


ill. Check for salt. That's delicious.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


essentially sprouts with a bit of mustard and vinegar and pink


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


maritime effect together with the high altitude of the vineyards gives


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


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


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


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


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


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


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


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


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


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


This works with the mushrooms, beautiful. Those mushrooms are


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


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


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


die here. Public service announce over.


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


They're spicing up the traditional strawberry scone.


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


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


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


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


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


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


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


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


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


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


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


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


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


when it was introduced into the UK was blamed for


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


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


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


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


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


the butter. And sometimes we have been


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


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


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


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


resembles breadcrumbs. The strawberries which we did yesterday,


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


They don't get much better than this.


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


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


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


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


The way we have done these strawberries, combined with the


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


a meat hamper that has two lovely flat iron


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


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


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


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


some point! So, time for our omelette challenge.


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


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


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


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


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


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


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


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


# It's your new single!


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


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


roasted cod with macadamia nut relish, vanilla lemons and sauteed


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


cream, coriander and anchovy butter flatbreads.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


this childhood treat. This is a brilliant dish, inspired


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


Releases those natural oils and lifts the richness of the meaty


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


bit. This is now officially chef treat.


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


You had it on your wedding. Happy memories.


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


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


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


lemons that have been steeped in sugar syrup, peppercorns


and vanilla and finally some tempura broccoli and sage leaves.


Or could it be hell, mackerel fillets!


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


I am a bit terrible with salt. I love salt. Thanks for that. Right, I


tell you what, if you could finish that off. That looks gorgeous. Make


it look pretty. You know what you're doing. I'll get the wine. What has


Olly chosen? He's chosen Workhorse Chennin blank 2016. -- Blanc, 2016.


That's from Marks Spencer, 8. ?8.50. Can you grab some cutlery,


please? I will. I'll get some. Didn't mean you to work. Get stuck


in as quick as you can. Grab enough for you. Dive in. There you go,


girls. You deserve that. This looks delicious. Cheers! Try that. Lovely.


Well, that's all from us today on Saturday Kitchen Live.


Thanks to our great studio chefs, Anna Haugh


and Nieves Barragan Mohacho, our wonderful guest Una Healy


and wine expert Olly Smith for the excellent choices today!


All the recipes from the show are on the website,


Next week, Michel Roux is in the driving seat


And don't forget Best Bites tomorrow morning at 9.45am on BBC Two.


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.