11/02/2017 Saturday Kitchen

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.