:00:00. > :00:00.Switch on your appetites as it's time for
:00:00. > :00:31.I'm Donal Skehan, and this is Saturday Kitchen Live.
:00:32. > :00:36.We're championing the north-west of England today in the studio.
:00:37. > :00:39.We've got the multi-award winning Nigel Haworth from Lancashire,
:00:40. > :00:42.and an exciting chef making his debut on the show -
:00:43. > :00:57.I am getting worried, two Northern lads against one Irish lad. It is
:00:58. > :01:02.worrying, but it is going to be good. Paul, you are making your
:01:03. > :01:08.debut, what are you cooking? A lovely Hague dish with wild garlic,
:01:09. > :01:14.in season at the moment, and lovely Southport potted shrimp. -- a lovely
:01:15. > :01:23.hake dish. Nigel, you have done this before? Let's not start early! I
:01:24. > :01:29.will cook some January came cabbage with the fondue of muscles and
:01:30. > :01:34.cockles, really lovely. I am intrigued by the fondue aspect. You
:01:35. > :01:35.have made the fondue really interesting all over again.
:01:36. > :01:38.And we've got some brilliant films from a few of the BBC's
:01:39. > :01:40.favourite foodies - Rick Stein, Nigel Slater,
:01:41. > :01:44.If you saw last week's show you'll know Saturday Kitchen
:01:45. > :01:49.Our special guest is going to help us boost the cause and tell us
:01:50. > :01:51.about reprising her role from the iconic movie Love Actually!
:01:52. > :01:56.Please welcome the marvellous Martine McCutcheon!
:01:57. > :02:08.How are you? This is a proper treat. She has the apron and everything.
:02:09. > :02:15.You are just missing the nose. I thought I would give that a miss on
:02:16. > :02:19.a Saturday morning! Forgive me. All about Comic Relief? Reprising your
:02:20. > :02:24.role in Love Actually? For Comic Relief on the 24th of March. Richard
:02:25. > :02:30.is basically heavily linked with both the film and Comic Relief.
:02:31. > :02:35.Richard Curtis. And he decided to get us all back together in order to
:02:36. > :02:40.raise money for such a brilliant cause. We have done it, it has been
:02:41. > :02:45.so exciting, I filmed my bit and it has been so lucky to be back with
:02:46. > :02:49.everybody. Even for viewers and fans of the film it is such a treat to
:02:50. > :02:54.see you all back together. We are very excited. We are also
:02:55. > :03:02.celebrating the Comic Relief cause. We will be baking up a storm later.
:03:03. > :03:09.We will be giving the Take the Biscuit Challenge. Arguably Baker?
:03:10. > :03:15.No, I am absolutely shocking. Touch are you a good Baker? My husband
:03:16. > :03:17.does not let me in the kitchen! I will do my best to teach you.
:03:18. > :03:20.And at the end of the show, I'll be making your food
:03:21. > :03:28.Chocolate, chocolate, hazelnut and more chocolate. Not predictable!
:03:29. > :03:40.Tuna steak, raw tomato, it looks like it should be in the body, it
:03:41. > :03:46.does not look right to me. Olives, I like olive oil but they are just
:03:47. > :03:47.slimy. Is it the texture? I like when somebody really hate something,
:03:48. > :03:50.it gives as good ammunition! For your food heaven I am
:03:51. > :03:52.going to make chocolate First I'll melt dark chocolate,
:03:53. > :03:56.butter and sugar to make I'll mix eggs, vanilla
:03:57. > :03:59.and sugar and then fold Then pour this into a loaf tin along
:04:00. > :04:03.with the chocolate ganache, freeze until set, and serve
:04:04. > :04:05.with more chocolate sauce I am salivating. Did you see at?!
:04:06. > :04:11.Come on! This is the bad bits. For food hell I am going to make
:04:12. > :04:14.tuna with a fresh tomato salsa. First I'll marinate fresh tuna
:04:15. > :04:17.steaks in a vinaigrette of lemon, I'll make some some bruschetta
:04:18. > :04:20.with fresh raw tomatoes. I'll grill the tuna steaks,
:04:21. > :04:23.and then serve with a salsa of more of the vinaigrette, fresh tomatoes
:04:24. > :04:26.green olives, capers and rocket. But you'll have to wait
:04:27. > :04:29.until the end of the show to find I bet you are looking forward to
:04:30. > :04:32.that! If you'd like the chance to ask any
:04:33. > :04:38.of us a question today then call: And if I speak to you,
:04:39. > :04:41.I'll also ask you if Martine should face her food heaven
:04:42. > :04:43.or her food hell. You can also get in touch
:04:44. > :04:50.on social media using But if you're watching
:04:51. > :04:56.us on catch up then please don't call
:04:57. > :05:09.as we won't be here! I don't know if you will be all
:05:10. > :05:15.right with this if you get hell. No! On with the cooking! What are we
:05:16. > :05:21.doing, Paul? I think we had better cooks fish after that. Not tuna,
:05:22. > :05:26.lovely village of hake, this is Peterhead from the north-east of
:05:27. > :05:33.Scotland, absolutely beautiful. -- lovely fillet of hake. This dish is
:05:34. > :05:37.coming onto the menu for the spring at my restaurant. We will match it
:05:38. > :05:42.up with some lovely potted shrimps. The big thing about these is the
:05:43. > :05:47.butter, the recipe on the butter, there is white pepper, mace, lemon
:05:48. > :05:53.and today are cooked almost as they are caught, it is a beautiful
:05:54. > :06:06.flavour. We call it scales caviar. Fantastic! We call it Scouse caviar.
:06:07. > :06:10.For me, it is the integrity of the ingredients, what is coming from the
:06:11. > :06:16.markets at that time, that is what we make the dish from. The menu
:06:17. > :06:21.changes very regularly, we look to get what is best to make the best
:06:22. > :06:27.dishes. The interesting element is a little bit of spice, in the north I
:06:28. > :06:34.do not know if you are known for your spices? We are spicy! This is
:06:35. > :06:40.one of my favourite things, one of the first time I had really good
:06:41. > :06:44.hake was on my travels to son Sebastien, so this is a Basque
:06:45. > :06:49.peppercorn, we use it particularly with fish but you can use it with
:06:50. > :06:54.chicken or pork. You put it on the underside, not the skin, it can burn
:06:55. > :06:58.in the pan, it gives a lovely bit of heat. It is not a chilli pepper or a
:06:59. > :07:08.sweet pepper, it is midway in between. And it gives some lovely
:07:09. > :07:13.yes, and it brings the flavour. You are the son of a merchant
:07:14. > :07:21.fisherman, so trouble comes into your cooking? I was not catching
:07:22. > :07:25.haddock! -- so travelling comes into your cooking? He was a merchant navy
:07:26. > :07:31.Sea captain, he was not a fisherman as such. He did not do much fishing,
:07:32. > :07:37.he was more like a pirate, I would say. We travelled quite a lot at an
:07:38. > :07:46.early age because he was based in Dubai and Singapore. Did you say he
:07:47. > :07:51.was more like a Pirate?! Did he have a patch?! Does he have an eye
:07:52. > :08:04.patch?! I asked earlier, apparently he did not! He only has one leg!
:08:05. > :08:11.I have not made that up for Comic Relief. Your poor old dad! Travel
:08:12. > :08:14.plays an interesting parts, and spice like this, it is from San
:08:15. > :08:21.Sebastian. What did you find about the food there? You learn about the
:08:22. > :08:29.food culture and why people do what they do and eat what they eat, for
:08:30. > :08:32.me, the Basques with that combination of French, northern
:08:33. > :08:38.Spain, Catalonia and a little bit of Italian influence, it is an
:08:39. > :08:42.incredible place to eat. I went there for the first time two years
:08:43. > :08:47.ago, I was fascinated that you have the mission and staff food, the
:08:48. > :08:54.Pinchot spice but what a lot of people don't experience is the
:08:55. > :08:59.secret food societies. It is a fantastic idea and I came across it.
:09:00. > :09:06.To be fair, we got the chance to cook in one of them. It is a bit
:09:07. > :09:10.like a gentleman 's club. I could not even pronounce the name of it,
:09:11. > :09:15.it is a Basque words, you had to be a member and we were lucky enough to
:09:16. > :09:20.have a friend who is a member. It is controversial because apparently men
:09:21. > :09:26.cannot -- women cannot go into the kitchen. Normally they complain that
:09:27. > :09:31.they had to stay in the kitchen. I am no good in the kitchen anyway,
:09:32. > :09:36.but I thought I would shout out for the women. I feel like Twitter will
:09:37. > :09:48.already be in a storm. It is outrageous. We have some cooked new
:09:49. > :09:55.potatoes, some cream and butter, I will put in some nutmeg as well. In
:09:56. > :10:01.the dressing we have lemon zest, tomato, capers, potted shrimp, some
:10:02. > :10:07.fresh, green herbs. I feel a quiz could be winter food, but you are
:10:08. > :10:16.getting a lovely fresh Hibs over the top. As the climate changes we are
:10:17. > :10:20.trying to lighten the food as a nod towards spring. In the winter,
:10:21. > :10:24.things are more hearty and slow cooked, but a little bit of --
:10:25. > :10:29.little piece of fish with a mace, zingy dressing, will hopefully get
:10:30. > :10:35.Martine tuned into the hell that awaits her. They are going for this
:10:36. > :10:43.hell! What is your take on fish? Crispy skin or...? Golden brown on
:10:44. > :10:50.the skin, a little bit of Crispin and caramelised nation. Just to get
:10:51. > :11:03.it. I don't like no colour and a bit insipid. It will sit on these
:11:04. > :11:12.beautiful potatoes. In Liverpool you are involved in a really interesting
:11:13. > :11:17.charity. We are fellows of the Royal Academy of culinary arts and we run
:11:18. > :11:23.a charity where we send chefs like ourselves and other paycheques into
:11:24. > :11:27.schools to preach the gospel about how healthy eating works, how the
:11:28. > :11:31.taste sensations work. The way we look at it, they are either the
:11:32. > :11:39.chefs or the customers of the future. Do you get a good reaction
:11:40. > :11:47.from the kids? Are they interested? The most satisfying thing, they are
:11:48. > :11:52.ten feet tall, confident, they are going home with a little box of
:11:53. > :11:56.food. It is getting the passion going. As chefs we are passionate
:11:57. > :11:59.about learning young people the basics of cookery, it is such an
:12:00. > :12:06.important thing. You obviously missed out. I did. I was too busy
:12:07. > :12:12.tap dancing and singing. Doing jazz fans. I am quite clumsy in the
:12:13. > :12:22.kitchen. My timing is not great. It is a disaster. You mix clumsiness
:12:23. > :12:28.and bad timing together... Could we do an adult version? I think we
:12:29. > :12:34.could, especially for Martine. Anything is possible. Thanks! You
:12:35. > :12:41.will regret it! Talk me through the dish, spinach and wild garlic...
:12:42. > :12:48.They have been wilted, the leaves, a little bit of baby beef spinach.
:12:49. > :12:53.What are you pouring in now? I am not alone for my low-calorie dishes,
:12:54. > :12:58.as you can tell, I am a great fan of dairy, lots of cream, butter in
:12:59. > :13:02.there. And nutmeg. Lots of food is improved by a little bit of butter.
:13:03. > :13:12.In terms of herbs we have parsley and chives? That is to pop into the
:13:13. > :13:16.dressing at the end. If you would like to ask a question, call us on
:13:17. > :13:21.the number on screen. Calls are charged at your standard network
:13:22. > :13:28.rate. This smells fantastic. We have the freshness of the parsley, the
:13:29. > :13:37.gorgeous Pombo Salim, it is not something I would usually make at
:13:38. > :13:43.home. If you think about it as champ all colcannon, the creamy mash that
:13:44. > :13:50.your mother would have made. My mother cooks a gorgeous masher! We
:13:51. > :13:58.will serve it, we have lovely salsa and lovely greenery. A tiny touch of
:13:59. > :14:05.colour. Sometimes we will use another lovely Spanish ingredient,
:14:06. > :14:13.cheery so can often go with scallops or white, flaky fish like this. --
:14:14. > :14:18.chorizo can often. All the oils come out of it. We have the garlic
:14:19. > :14:31.edge. I always love watching a chef played up, it is where the art comes
:14:32. > :14:37.in. -- watching a chef plate up. Where did you pick your wild garlic?
:14:38. > :14:44.We have a guy, he is known for his watercress, you might have used him.
:14:45. > :14:49.Around the fields. You don't pick it yourself? It is a foraged vegetable.
:14:50. > :14:54.That is fantastic to do with the kids, we often do a welly walk and
:14:55. > :15:06.collect the vegetables. I would love to go on a welly walk! Costa Del
:15:07. > :15:13.Merseyside, you have no idea! And a little bit of chervil? Spectacular.
:15:14. > :15:17.Reminders of what the dish is? Beautiful pillock -- filleted
:15:18. > :15:24.Peterhead hake with wild garlic and potted shrimps.
:15:25. > :15:30.We have got a beautiful plate of food for you to tuck into. This
:15:31. > :15:36.feels like a tree, this early in the morning. It looks gorgeous. The
:15:37. > :15:52.caramelised Asian, the -- the skin... Oh! I absolutely love
:15:53. > :16:00.fish, but I just like tuna steak. That is a good job today. It is,
:16:01. > :16:09.actually. It is a very fishy show, now that you mention it. Hate is so
:16:10. > :16:16.moist, so lovely and moist. Exactly. -- hake. We tend to overcook fish,
:16:17. > :16:25.you have got to get it just right. If it is fresh fish, you can eat it
:16:26. > :16:33.raw. Any fish? Absolutely. Right, OK. We need a wine to go with it.
:16:34. > :16:36.Jane Parkinson went to Stroud and she found some time
:16:37. > :16:51.I'm at the romantic rococo Gardens, unique insight into English garden
:16:52. > :16:55.design in the 1700s, so before I go to Stroud defined this week's wines
:16:56. > :17:01.I will soak up 18th-century horticulture. -- to find this week's
:17:02. > :17:15.wines. This is both classy and comforting
:17:16. > :17:19.and it made the perfect Sunday night meal for me, which is when I
:17:20. > :17:28.discovered this fantastic arguing with it, the Portuguese wine here,
:17:29. > :17:31.2015. As well as a wine with perky personality I also wanted one with
:17:32. > :17:39.depth of flavour for Paul's recipe so I've chosen a wine from northern
:17:40. > :17:47.France. This is in the Loire Valley in France.
:17:48. > :17:56.This really is pretty good, in all but name. You can smell lemons and
:17:57. > :18:04.green gauges and there is a whiff of smokiness which hints at the extra
:18:05. > :18:10.richness. The tropical flavours of this one worked really well with the
:18:11. > :18:17.creamy mash and butter, but there is a refresher is -- refreshing
:18:18. > :18:20.herbaceous and is, as well, and that goes well with the tomatoes and the
:18:21. > :18:25.lemon peel and of course it will work with the spinach and the wild
:18:26. > :18:32.garlic. Finally it is even nice with the crispy salty skin of the hake.
:18:33. > :18:38.This dish is firmly filed away is my favourite recipes folder and I hope
:18:39. > :18:46.you enjoy this wine with it. Cheers. STUDIO: There you go, that is great,
:18:47. > :18:50.your favourite recipe photo, what about the wine? That is a great
:18:51. > :18:58.match, the acidity cuts through the milky white fish, with great
:18:59. > :19:05.flavours. Great choice. Sorry to be boring, but I actually love it.
:19:06. > :19:08.That's not controversial at all. I would like to say something very
:19:09. > :19:14.intellectual about this one, but this is just a beautiful meal. It
:19:15. > :19:18.just works. It really does. The acidity is high and it cuts through
:19:19. > :19:23.the richness of the fish and it is a beautiful dish, Paul. Especially at
:19:24. > :19:29.ten o'clock in the morning. This is so much fun, can I do this every
:19:30. > :19:38.week? It is a treat at breakfast. What are you going to be making for
:19:39. > :19:45.us? I have a cabbage dish. LAUGHTER We will start this again. I got a
:19:46. > :19:56.very seasonal dish, it is a January King cabbage in March and we are
:19:57. > :20:00.selling -- we are putting without a shellfish fondue. Cockles just makes
:20:01. > :20:12.me laugh. And now back to the show. Please call by 11 o'clock. Or you
:20:13. > :20:20.can tweet a question. Time now to join Rick Stein,
:20:21. > :20:23.on his trip around the Far East. He's in Thailand tasting the best
:20:24. > :20:39.of the local cuisine! Here at this restaurant,
:20:40. > :20:42.they make another iconic Thai The restaurant has been
:20:43. > :20:46.here since 1925, owned by the same family, and its name means
:20:47. > :20:48.the Prince's chef. Natamon, who is the current
:20:49. > :20:50.chef and owner, told me that her grandfather cooked
:20:51. > :20:52.for the royal family, and, after his retirement,
:20:53. > :20:53.opened this restaurant so that his recipes could
:20:54. > :20:55.continue to be preserved She's already fried off some chicken
:20:56. > :21:00.in an aromatic paste sweetened with sugar and coconut milk,
:21:01. > :21:03.and now it's baby aubergines, kaffir lime leaves, chillies
:21:04. > :21:04.and pea aubergines - The last thing she does before
:21:05. > :21:13.serving, is to add some fresh basil It's served with plain
:21:14. > :21:16.boiled rice, and it's Now this is a fried chicken
:21:17. > :21:23.green curry, as opposed That just simply means
:21:24. > :21:33.the chicken is fried rather than cooked in the curry,
:21:34. > :21:36.as a much drier curry. It's deliciously fragrant
:21:37. > :21:38.and I love this restaurant. I mean, it's been 80
:21:39. > :21:42.years in the same family, but it's got lovely old pictures
:21:43. > :21:45.of the royal family and there's little certificates
:21:46. > :21:47.and old pictures of Bangkok - I'd been to Thailand quite a few
:21:48. > :22:00.times in the last 20 years or so. It's a very easy place
:22:01. > :22:03.to get around and I find the people really gracious,
:22:04. > :22:10.friendly and helpful. 'I'm taking the train from Bangkok
:22:11. > :22:17.and making my way to Hua Hin. I was pretty tempted to hire a car
:22:18. > :22:20.and drive, but someone said, "Take the train, have a meal
:22:21. > :22:31.on board, a few cold beers And my advice is to always
:22:32. > :22:37.listen to those who know. No sooner had we set off
:22:38. > :22:40.then my thoughts turn to food, especially as I could smell
:22:41. > :22:42.the aroma of fried prawns, garlic and chilli wafting
:22:43. > :22:44.down the carriage. After all, what's
:22:45. > :22:46.a man supposed to do?. Just give in to temptation
:22:47. > :22:48.and order today's specials. I've come to the conclusion that
:22:49. > :22:51.it's virtually impossible not to get I mean, even on a train
:22:52. > :22:57.you eat well. I mean, here I've got some
:22:58. > :23:01.crispy fish in a salad, with a little fish sauce,
:23:02. > :23:06.lime juice and chilli, of course. And some deep-fried prawns and fish
:23:07. > :23:15.with some pepper sauce. Just reflecting on this one -
:23:16. > :23:18.delicious - in Britain on a train, Well, if I was lucky, I'd get
:23:19. > :23:26.a bacon bap with tomato ketchup, that is if it hadn't run out
:23:27. > :23:37.or the microwave hadn't broken down. It took about four hours to get
:23:38. > :23:41.Hua Hin, a place I've seen growing year by year since the mid-80s,
:23:42. > :23:45.but like everywhere I go, it's the food that's important
:23:46. > :23:48.and I always think that Hua Hin It's got to be the most
:23:49. > :23:54.popular dish around here. First of all, they blanch these
:23:55. > :23:56.sweet little oysters before putting I love the look of this dish,
:23:57. > :24:02.it's really, really simple. I'm very interested in the way
:24:03. > :24:07.she just very quickly braises And with the egg yolks,
:24:08. > :24:14.she puts some fish sauce and some All cooked so quickly,
:24:15. > :24:19.then she just divides it into four. Now this is the pit bull
:24:20. > :24:25.terrier of the prawn It's extremely aggressive to other
:24:26. > :24:31.mild-mannered prawns, but it's highly regarded
:24:32. > :24:36.round here for its taste. The popular way to eat
:24:37. > :24:39.it is with crispy garlic and chilli, so Wan, our cook, who looks a bit
:24:40. > :24:43.like a Thai rock chick, has already fried off some garlic
:24:44. > :24:45.and chilli before adding pieces Actually, the mantis shrimp survives
:24:46. > :24:56.by lying in wait for other prawns and then out comes its tongue,
:24:57. > :24:59.which flies out at such a speed, that it stuns its unsuspecting
:25:00. > :25:04.victim, which he then gobbles up. To finish off, Wan adds some sugar,
:25:05. > :25:07.salt and kaffir lime leaves. The best thing about this dish
:25:08. > :25:12.is the crispy garlic and chilli, an idea that can be adapted
:25:13. > :25:18.to so many other fish dishes. Well, I must say I've just watched
:25:19. > :25:21.this oyster omelette and the mantis shrimps with deep-fried chilli,
:25:22. > :25:23.garlic and lime leaves being cooked But the thing that's impressed me,
:25:24. > :25:31.and that's what I started to feel watching the cooking being made,
:25:32. > :25:35.is I think this restaurant is better than it was ten, 11,
:25:36. > :25:40.12 years when I last came here. It's cleaner, the cooking's better,
:25:41. > :25:44.the tastes are better. And isn't that great in this time
:25:45. > :25:48.of general gloom and recession, and no fish and all this sort
:25:49. > :25:51.of thing, when people think things are getting worse,
:25:52. > :25:54.to come to somewhere like Hua Hin I'm not sure that the night
:25:55. > :26:08.market here is better. It used to be full of food
:26:09. > :26:10.stalls all vying with Sure, some of them are still here
:26:11. > :26:16.and this lady is making murtabak I got talking to chap called Matay,
:26:17. > :26:24.who I discovered by chance to be It's basically Indian food,
:26:25. > :26:32.Indian snack, but we adopted Chinese Indian and many things,
:26:33. > :26:35.and then we flavour it into our own Thai tastes,
:26:36. > :26:43.but it's originally from India. Yeah, actually I'm
:26:44. > :26:48.Thai-born Chinese. Is there any difference
:26:49. > :26:50.in Thailand amongst races? We don't have like discrimination
:26:51. > :26:54.problem like that, because we live in harmony with the King as a centre
:26:55. > :26:57.of the mind of everyone, and also the Thai people,
:26:58. > :27:00.in nature, are very welcoming. Actually, we have original Thai food
:27:01. > :27:09.and, when time goes by, we adopt Indian culture,
:27:10. > :27:11.Chinese culture, and we live Food also reflects it
:27:12. > :27:20.as a harmony of living as well. So what I do notice, Matay,
:27:21. > :27:23.is this time there seems to be Basically, here is originally
:27:24. > :27:32.for the local people to enjoy dining, a kind
:27:33. > :27:33.of socialising here... ...with all the street,
:27:34. > :27:40.like food, for food. But now it's been changed
:27:41. > :27:44.in the sense that they've become more commercialised
:27:45. > :27:49.and modernised, by which... ...food product has been gone away
:27:50. > :27:52.and the local people seem to prefer going to the shopping centre,
:27:53. > :28:11.leaving this street for foreigners Thanks very much. He's back with us
:28:12. > :28:17.next week with more to come from the far east. Last week we launched the
:28:18. > :28:23.Take The Biscuit Challenge for Comic Relief and we are encouraging you to
:28:24. > :28:28.get involved by having a bake sale. Martine is here to tell us all about
:28:29. > :28:33.it. I hope we can get through this without any nonsense. All right, I
:28:34. > :28:40.will be serious, I'm a professional, I can do this. You are going to make
:28:41. > :28:44.this? With a bit of peanut butter. So I've been told, yes. They are
:28:45. > :28:48.perfect for bake sales and especially the Take The Biscuit
:28:49. > :28:54.Challenge. What is going on with the baking part of, great? They want
:28:55. > :29:01.people to do whatever they can in a fun way to raise money -- baking
:29:02. > :29:06.part of Comic Relief? It can help so many people in Africa and here in
:29:07. > :29:09.the UK, and if you are not a great cook, like me, there are other
:29:10. > :29:13.things you can do, I'm thinking about having a karaoke party and
:29:14. > :29:19.everyone who would like to sing a song, they pay for it, and you put
:29:20. > :29:22.that towards Comic Relief. You can go to the website and get these
:29:23. > :29:30.aprons, as well. You can get T-shirts. ?5, this will go straight
:29:31. > :29:33.to the charity. You can also download the information pack on how
:29:34. > :29:39.to organise a bake sale. It is very well organised. You would like to
:29:40. > :29:44.think so. Yeah, if you enjoy cooking, but you are not great, they
:29:45. > :29:47.are so many things you can do. I'm going to steer clear of the kitchen
:29:48. > :29:52.and we are going to do a bit of karaoke. Good on you. You are very
:29:53. > :29:58.much involved in Comic Relief this year. What about your inclusion,
:29:59. > :30:03.quite exciting? Quite exciting, I had a call from my agent saying that
:30:04. > :30:05.Richard Curtis who directed and wrote Love actually was reuniting
:30:06. > :30:09.the cast and it was for Comic Relief, and what a great thing to do
:30:10. > :30:15.it for, and he said the thread that unites the whole thing... I said, is
:30:16. > :30:24.Hugh Grant doing it? He's my partner in crime. We have got that chemistry
:30:25. > :30:30.together. And basically, it has been so lovely to be backed United. With
:30:31. > :30:32.people that we love. -- to be back in 90.
:30:33. > :30:46.I was watching this slowly, slowly come together. Just use the hand
:30:47. > :30:51.mixer. It is a bit lumpy, but keep mixing it and you will be grand.
:30:52. > :30:55.Luckily Richard Curtis did not employ me for my baking skills, I
:30:56. > :31:00.will stick to the acting and the singing. I am aware that we do not
:31:01. > :31:06.have back-up frosting, this is all new, Martine. You will be fine! We
:31:07. > :31:09.have got a combination of caster sugar and brown sugar, beat that
:31:10. > :31:14.with a little bit of butter until it is nice and soft, you are looking
:31:15. > :31:26.for a nice, smooth finish. Adding one egg at a time so they get a
:31:27. > :31:28.nice, smooth mixture which does not split, we will add some peanut
:31:29. > :31:30.butter, baking soda, vanilla extract, the dry ingredients are
:31:31. > :31:33.oats and flour. And look about frosting, Martine! It is good,
:31:34. > :31:39.really, you just have to stick with it. Being in the kitchen, the key is
:31:40. > :31:44.confidence. I have added some eggs, I should mention that we are not
:31:45. > :31:49.doing an omelette challenge today. Instead, Paul and Nigel will be
:31:50. > :31:53.decorating cookies in the Saturday Kitchen Take the Biscuit Challenge.
:31:54. > :32:01.Are you up for this? Absolutely! That is the attitude. You are taking
:32:02. > :32:05.the biscuit! We have high class chefs decorating beautiful little
:32:06. > :32:10.biscuits made by Martine McCutcheon. How ridiculous is that?! We
:32:11. > :32:15.completely interrupted what you were talking about, Love Actually, such
:32:16. > :32:20.an exciting process. It has been so lovely to film with everybody again,
:32:21. > :32:29.Richard had a supper, actually, at his house. He called it Supper
:32:30. > :32:33.Actually. It was lovely to see everybody sitting down and
:32:34. > :32:37.reminiscing over the good times. None of us knew at the time when
:32:38. > :32:44.Love Actually came out. It was kind of... It was 9/11 time and there was
:32:45. > :32:48.a lot of hope and joy that people needed in their life, we did not
:32:49. > :32:53.know that 14 years later it would be like a Christmas tradition. 14 years
:32:54. > :32:57.ago. It does not feel like that. I thought it might just be me extra
:32:58. > :33:04.measure my I think it is because we watch it every Christmas. Even my
:33:05. > :33:09.family want to watch it. At that point I go upstairs because I
:33:10. > :33:19.cringed seeing myself. I am like, why like pulling that stupid face? I
:33:20. > :33:24.think that is done, Martine. Looks good. The frosting is looking good,
:33:25. > :33:26.that is the best frosting I have ever seen. You are so full of
:33:27. > :33:28.rubbish! We want as many people as possible
:33:29. > :33:32.to hold bake sales of their own. Send us a photo of them and tell us
:33:33. > :33:35.the amount you raised and we will show as many photos
:33:36. > :33:38.as we can on Saturday Kitchen the morning after the big night,
:33:39. > :33:41.which is the 24th March. Either tweet them in to
:33:42. > :33:51.@saturdaykitchen or email them Never did I think it was hard to
:33:52. > :33:56.read autocue, except the one Martine McCutcheon is standing beside me. It
:33:57. > :34:01.is all your fault! -- except for when. We have frosting and cookie
:34:02. > :34:09.dough, time to form these. If you are making this with smaller cooks,
:34:10. > :34:14.not small... Small people? Children, let's be clear. We will take up a
:34:15. > :34:22.little bit of water, just dump your hands and take up golf ball sized
:34:23. > :34:27.amounts, I would say. This one, not the frosting. It could get very
:34:28. > :34:33.messy. That is what you are looking for. Mine is bigger. You have gone
:34:34. > :34:39.for a tennis ball, that is fine, you just go for bigger cookies. You can
:34:40. > :34:46.always take a little bit of. I will take a bit off. This is quite the
:34:47. > :34:51.experience on a Saturday morning! It is all good fun and all for a good
:34:52. > :34:58.cause. If it is not perfect, viewers at home, it is absolutely fine. That
:34:59. > :35:06.is what Martine says, anyway. That is my excuse. You have a young son?
:35:07. > :35:13.He is two. He is not at baking age? The only thing I can do, which I am
:35:14. > :35:18.good at, is flipping pancakes. We had a great pancake Day, we had the
:35:19. > :35:27.doing that. The rest of the time, I let daddy get on with that. Is he a
:35:28. > :35:31.good cook? . Bat, he is a massive fan of Tom Kerridge, basic food did
:35:32. > :35:36.brilliantly. We went to his restaurant and he came and said hi,
:35:37. > :35:43.we nearly died and went to heaven. Who doesn't want to Tom Kerridge to
:35:44. > :35:46.come by and say hello?! And it was Jack's birthday. We have a clip of
:35:47. > :35:51.him later, we are in business. If you want to give your hands a quick
:35:52. > :35:56.wash, we will fill the cookies, they cook for about 20 minutes at 180
:35:57. > :36:00.degrees, when they come out you have a lovely crust on the outside and
:36:01. > :36:05.they are still obituary on the inside, that is what we are after.
:36:06. > :36:12.Those ones I have not been involved with! -- they are still chewy on
:36:13. > :36:18.the. You were responsible for frosting, let's see how this goes.
:36:19. > :36:25.Is it meant to be that consistency? Exactly what we are looking for. You
:36:26. > :36:30.are very kind. Are you feeling confident with Martine's skills? You
:36:31. > :36:38.will have to try one, the pressure is on! Martine, will you give me a
:36:39. > :36:46.hand? Sorry! We are probably over time already. Oh, like a little
:36:47. > :36:50.sandwich. That is one cookie sandwich! It is a serious mouthful,
:36:51. > :36:56.but if you make these for a bake sale they will go down an absolute
:36:57. > :37:04.storm. Although recipes are on the website. This macro all the recipes
:37:05. > :37:10.are on the website. Serve it up with some milk. I want you to try one and
:37:11. > :37:12.tell me what you think. No pressure, a big mouthful, it will be grand.
:37:13. > :37:15.So what will I make for Martine at the end of the show?
:37:16. > :37:17.Could it be your food heaven, chocolate?
:37:18. > :37:19.I'm going to make a chocolate hazelnut semifreddo.
:37:20. > :37:22.First I'll melt dark chocolate, butter and sugar to make a rich
:37:23. > :37:25.I'll mix eggs, vanilla and sugar and then fold
:37:26. > :37:29.Then pour this into a loaf tin along with the chocolate ganache,
:37:30. > :37:31.freeze until set, and serve with more chocolate sauce
:37:32. > :37:35.First I'll marinate fresh tuna steaks
:37:36. > :37:38.in a vinaigrette of lemon, honey, shallot, garlic and oregano.
:37:39. > :37:45.I'll make some some bruschetta with fresh raw tomatoes.
:37:46. > :37:53.You can make it sound as nice as you like, I am not having bad! Am I not
:37:54. > :37:55.selling that to you? What do you think of the cookies? Gorgeous. Dig
:37:56. > :37:58.in. But we'll have to wait
:37:59. > :38:01.until the end of the show to find out what the callers
:38:02. > :38:03.and chefs voted for! But I think she is happy with the
:38:04. > :38:05.cookies. Now it's time to catch up
:38:06. > :38:07.with Nigel Slater who's rustling up more fresh dishes from ingredients
:38:08. > :38:17.in his garden! So, tonight, I'm making lamb cutlets
:38:18. > :38:20.with feta cheese, herbs and lemon. It's such an easy dish to make,
:38:21. > :38:23.using a perfect mix of ingredients You know, they're growing up
:38:24. > :38:29.through rocks, they don't see rain They've had a tough
:38:30. > :38:33.life and therefore, But it means that they quite often
:38:34. > :38:41.will have woody stems, so I don't want the stems
:38:42. > :38:44.for something like this. I just want the tender little leaves
:38:45. > :38:47.Olive oil is an obvious choice The most famous of the ewe's
:38:48. > :39:03.milk cheeses is feta. I'm making a herb and feta dressing
:39:04. > :39:06.for the lamb by simply crumbling the cheese with the oregano,
:39:07. > :39:08.thyme and olive oil, then seasoning with a bit of black
:39:09. > :39:22.pepper and mixing gently. Then it's a little seasoning
:39:23. > :39:25.for the cutlets before placing them This might just be a Monday supper
:39:26. > :39:30.at home but what I'm actually creating are all the flavours
:39:31. > :39:32.and the smells and the senses So I'm kind of bringing the soul,
:39:33. > :39:38.if you like, of that Cook until sealed and lightly
:39:39. > :39:43.crisp on both sides - I like mine still a little pink
:39:44. > :39:53.and springy in the middle. While the cutlets are still
:39:54. > :39:55.sizzling, gently spoon over It's not just throwing
:39:56. > :40:02.things together... It's working out why things
:40:03. > :40:06.live together and why A big part of my cooking
:40:07. > :40:23.involves growing my own veg. Learning what plants work well
:40:24. > :40:26.together in the garden is a great way of finding out what will taste
:40:27. > :40:28.good in the kitchen too. And I just love it that something
:40:29. > :40:32.can start life as a tiny seed in a small packet and turn
:40:33. > :40:38.into something so delicious Like so many new gardeners,
:40:39. > :40:41.I get overexcited with seed catalogues and I order
:40:42. > :40:46.packets by the hundreds. And you learn pretty quickly that
:40:47. > :40:49.you actually have to be quite I used to keep mine
:40:50. > :40:53.in an old shoebox. Then slowly, I realised that,
:40:54. > :40:59.in fact, you do need some order This is the bed where I put
:41:00. > :41:10.all my summer vegetables. So I've got tomatoes
:41:11. > :41:13.and beans and courgettes. I seem to cut one every day,
:41:14. > :41:19.at least one every day. And then, I'll get up the next
:41:20. > :41:24.morning, and another one's In fact, I can see
:41:25. > :41:27.one, actually, over there that looks to me as if it's
:41:28. > :41:31.heading towards "marrow-dom". I love the idea that if something
:41:32. > :41:34.has spent its days growing very close to another vegetable that it's
:41:35. > :41:42.gonna end up in the same pot. It's a silly thing but I just
:41:43. > :41:51.love the idea of it. So my Tuesday night supper
:41:52. > :41:54.is going to be a dish inspired by all the garden goodies -
:41:55. > :41:56.a summer vegetable stew or, as I like to call it,
:41:57. > :42:04.An Extraordinary Way with Lettuce. Quite often, when I'm
:42:05. > :42:07.eating broad beans, I eat them just as they are,
:42:08. > :42:12.with their papery, pale green skins. But sometimes I find I just want
:42:13. > :42:17.the bright green middles. And I think, maybe if my mum had
:42:18. > :42:19.skinned the broad beans for me when I was a kid,
:42:20. > :42:23.I might have liked broad beans I used to try and hide
:42:24. > :42:33.them under my fork. I'll skin my broad
:42:34. > :42:37.beans in a minute. It's easier to do when
:42:38. > :42:39.they've been boiled. In the meantime, I'm
:42:40. > :42:42.going to fry some spring onions I love cooking with olive oil,
:42:43. > :42:47.and it's my chosen fat - ..it would somehow jar,
:42:48. > :42:55.something that is so obviously It would just feel a bit
:42:56. > :43:02.wrong in a dish that is While the spring onions are cooking,
:43:03. > :43:10.pop the broad beans I'm also going to add lettuce
:43:11. > :43:19.to this dish whilst it's cooking. Warm lettuce sounds unusual but,
:43:20. > :43:25.trust me, it's worth trying. It's actually the sap that's
:43:26. > :43:33.in there - the milky liquid that comes out when you cut
:43:34. > :43:36.a particularly fresh lettuce - and that does
:43:37. > :43:38.have a soporific quality. Place the lettuce segments
:43:39. > :43:47.in with the spring onions, Remember, you don't
:43:48. > :43:55.have to skin the beans. I just prefer them that way -
:43:56. > :43:59.a little bit brighter and softer. I don't want to put too much
:44:00. > :44:06.seasoning in a dish like this. I want the ingredients
:44:07. > :44:10.to speak for themselves. But I would love to put some
:44:11. > :44:16.very young herbs in. Mint is the herb I most associate
:44:17. > :44:29.with peas and English cookery. It just feels so right
:44:30. > :44:32.with a dish like this. It smells like taking a walk
:44:33. > :44:39.round a garden on a summer's day. All those summery scents of lettuce
:44:40. > :44:49.and green vegetables and fresh mint. This dish is just perfect
:44:50. > :44:52.on its own, but I fancy pairing it It's like a mouthful of summer -
:44:53. > :44:59.of soft lettuce and green It's like summer in
:45:00. > :45:08.the bowl of the spoon. The trick is not to overcook it
:45:09. > :45:15.so that you keep all the lovely Thanks, Nigel. Indeed, the taste of
:45:16. > :45:38.summer. More delicious dishes
:45:39. > :45:41.from Tom Kerridge's kitchen. This week he's making his very
:45:42. > :45:43.special fresh tomato soup with a basil pesto and
:45:44. > :45:45.basil oil! There's no omelette challenge today,
:45:46. > :45:48.instead Paul and Nigel are going to take on the Saturday Kitchen Take
:45:49. > :45:50.the Biscuit Challenge for Comic Relief - they have
:45:51. > :45:54.to decorate the cookies that we made earlier and Martine
:45:55. > :45:59.will judge the best one! The noses are great, lads. Thank
:46:00. > :46:04.you. And will Martine get her
:46:05. > :46:07.food heaven - chocolate hazelnut semifreddo or will it be
:46:08. > :46:09.hell, tuna steak with We will find out how the voting goes
:46:10. > :46:29.later. January King cabbage with a fondue
:46:30. > :46:34.of mussels and cockles and we have lovely watercress which we are going
:46:35. > :46:48.to adding. We have lots of spices and some fennel and carry, and some
:46:49. > :46:51.parsley and chives. -- and curry. If you could spice this up with a bit
:46:52. > :47:04.of lemon juice, and that is about it. You have a burgeoning food pub
:47:05. > :47:12.empire. How many pubs? We have five. We are about to open another one.
:47:13. > :47:19.Which is just outside orderly village in Manchester. That is
:47:20. > :47:22.called the stag. Yes. The interesting thing, these pubs all
:47:23. > :47:27.have their own take on things. They are all different. That is my recipe
:47:28. > :47:35.for success, you look at the region and you do the regionality of the
:47:36. > :47:40.region. We were now but these -- we will now put these cockles and
:47:41. > :47:42.mussels. And now a little bit of parsley and a piece of garlic and
:47:43. > :47:57.chopped that up like so. Pop them in. Literally, but the wine in. Oh!
:47:58. > :48:01.-- put. And the parsley? Yes, to give it a bit of flavour, and I need
:48:02. > :48:09.to check my cabbage is perfectly clean. We are going to turn this up.
:48:10. > :48:12.We need to cull the cabbage. While that is happening I will need to
:48:13. > :48:20.keep a close eye on my mussels -- we need to colour. Regionality is
:48:21. > :48:27.spoken about, but that is important, it gives an identity to the food and
:48:28. > :48:33.the pub and the area. Yes, we should not get bored about it, just because
:48:34. > :48:38.it is in vogue. Absolutely. If you go to any country, the food of the
:48:39. > :48:43.region is so important, and Paul is always... I think you are from the
:48:44. > :48:51.Basque country, aren't you? I worked at their tourist board. LAUGHTER
:48:52. > :48:56.You are more from the Basque country than Liverpool. In the UK you have
:48:57. > :49:01.so many different regions and so many different personalities and
:49:02. > :49:06.that can be reflected in food and the places that you go to. It is one
:49:07. > :49:13.of our strengths, I think, I love it. The diversity is fantastic.
:49:14. > :49:17.Looking at the region's food it changes as you move around from east
:49:18. > :49:23.to west and north to south and we should celebrate that. Not only
:49:24. > :49:28.interesting about the seasonality side, but you have studied using
:49:29. > :49:36.biodynamic vegetables. -- started using. We started in mid April -- we
:49:37. > :49:42.are going to start in mid April, we are going completely biodiversity in
:49:43. > :49:48.our growing. What does that mean? If people do not know what that is. Let
:49:49. > :49:54.me do this first, otherwise you are not getting any food. It is a big
:49:55. > :50:05.topic. You have to concentrate. Is this a food show or a talk show?
:50:06. > :50:09.This is the hard part. It's a form of... The most purist form of
:50:10. > :50:13.farming, so you have got to get the nutrient rich soil right and you
:50:14. > :50:19.have got to really put the goodness around you and there is no chemicals
:50:20. > :50:26.at all. And you are using the lunar calendar? Yes, that's right, that is
:50:27. > :50:32.really interesting. My garden is a very good gardener and I'm working
:50:33. > :50:38.with them. I'm just the conduit. It is a very interesting way to farm
:50:39. > :50:42.and I'm hoping we will get fantastic flavours by doing that. Very
:50:43. > :50:48.interesting method. Lovely to see a chef using that. I don't know how
:50:49. > :50:54.many restaurants are using this, but I would like to see wine produced in
:50:55. > :51:01.this way. Yes, biodiversity five wines are really interesting. --
:51:02. > :51:07.biodiversity wines. Tell me what you have got going on here. I have got
:51:08. > :51:14.the mussels and cockles juice, and I've basically reduced that by half.
:51:15. > :51:17.And then I'm picking the cockles and mussels, and you need, I will pick
:51:18. > :51:25.the mussels first, you need half of them to go into the mussel butter. I
:51:26. > :51:33.liked the idea of this. Guess, what can't you do with a mussel butter?
:51:34. > :51:38.-- yes. Very true. Mussels are a lovely thing, but we take them for
:51:39. > :51:42.granted. They are cheap ingredients. Yes, and we forget them sometimes.
:51:43. > :51:46.They are best in the colder months, I think. I'm going to give you a
:51:47. > :51:51.handful. And if you'd like to try Nigel's,
:51:52. > :51:54.or any of our studio recipes, then visit our website
:51:55. > :52:00.bbc.co.uk/saturdaykitchen. This is a really good one. You are
:52:01. > :52:07.going to want the recipe for the mussel butter. It is pretty good.
:52:08. > :52:11.Chop this up as finely as you can and then it works in with the puree
:52:12. > :52:17.of the butter. We are going to sicken of the sauce and then I'm
:52:18. > :52:24.hoping you are going to base the cabbage -- thicken. You get a
:52:25. > :52:30.wonderful smell, the sweet taste. You can do a Tata of mussels, if you
:52:31. > :52:35.want to use them in that way. We often use mussels in a way which is
:52:36. > :52:41.very normal, ordinary, but you can use them in all sorts of ways, they
:52:42. > :52:48.are great seasoning. Nothing beats a clatter of mussels on a big plate,
:52:49. > :52:54.straight to the table, brown bird, -- brown bread, crusty bread.
:52:55. > :53:01.Absolutely. You know, cabbage, one of my growers, a guy I've grown up
:53:02. > :53:07.with, Peter Ashcroft, he always came and said, can you not use these
:53:08. > :53:15.cabbages? I would say, Peter, what can I do with them? But cabbages are
:53:16. > :53:18.now may be the new cauliflower, so many different cabbages and so many
:53:19. > :53:25.great flavours that you can get out of that. What I find amazing. It is
:53:26. > :53:29.the roasting or the pan fry, it gives another flavour. It beats the
:53:30. > :53:36.old boiled cabbage you remember from growing up. We always go up with
:53:37. > :53:44.overcooked cabbage. Remember the cabbage soup diet. It was awful.
:53:45. > :53:53.That is all you would it? It was not good, in many ways. -- that is all
:53:54. > :54:02.you would eat? LAUGHTER There's a lady out there laughing
:54:03. > :54:08.who knows what I mean. You could have a banana to mix things up. This
:54:09. > :54:14.is what I have been told. I got some creme fraiche, sour cream. This is
:54:15. > :54:21.quite interesting, tell me about the fondue aspect. Fondue mussels, we
:54:22. > :54:27.are going to thicken this with butter, a lush sauce, this is a
:54:28. > :54:33.fondue. Do you want to check it? Yes, perfect. Even though these are
:54:34. > :54:39.simple ingredients you have great flavours going on. You can smell the
:54:40. > :54:46.cabbage. Are you happy with that? Fantastic, I love that. Quite
:54:47. > :54:55.tender. Looking good. And now the famous mussel butter. You are adding
:54:56. > :55:01.that. Yes, into my sauce. If we just... Move that one out. And then
:55:02. > :55:10.you can base that one up. We will start plating up. The one
:55:11. > :55:18.interesting ingredient, chicken fat. To cook the cabbage? Yes, it is a
:55:19. > :55:24.quirky thing which I do. I keep the chicken fat of the chicken stocks.
:55:25. > :55:31.OK for them who knew that cabbage could look like the main part of a
:55:32. > :55:38.dish? It looks spectacular. You based and based on till you are
:55:39. > :55:44.content. -- on till. He goes into the layers of the cabbage and it is
:55:45. > :55:50.lush and lovely. Parsley? If you could chop me some chives and
:55:51. > :55:55.parsley. And then we will pop our cabbage. Be careful of the
:55:56. > :56:00.Panhandle. That is the kind of thing I will be thinking about. Look at
:56:01. > :56:10.this for a piece of cabbage. It could be a Philips stake. Yes, it
:56:11. > :56:17.could be. -- fillet stake. I want to warm breeze. I'm conscious of the
:56:18. > :56:24.Panhandle, but keep everything on the go. We have got the chives,
:56:25. > :56:30.where are they going? Into my little sauce. Not the best job you have
:56:31. > :56:37.ever seen in your life, chef. That is fine by me. Lemon juice? A little
:56:38. > :56:45.bit, please. We are on our toes today. It smells amazing. That is
:56:46. > :56:50.the cabbage. And then we put the cockles and mussels and let them
:56:51. > :56:57.fall off the top of the cabbage. You will be in hysterics in a moment. I
:56:58. > :57:04.can hear you in the corner. There will be a chorus of cockles and
:57:05. > :57:12.mussels... Looks delicious. A bit more herb in there. Here we go. One
:57:13. > :57:21.of the things that we made earlier, because we had to dehydrate soft
:57:22. > :57:26.herbs, parsley and Tarragona and chives, and to finish the dish off,
:57:27. > :57:34.we dust it with dried herbs. That gives a bit of theatre. What is the
:57:35. > :57:43.dish? January King cabbage with a fondue of mussels and cockles. You
:57:44. > :57:46.can't go wrong. Right, this is not like the fondue you would remember
:57:47. > :57:53.growing up. Doesn't that look spectacular? So pretty. And the
:57:54. > :58:02.dusting of herbs. I don't want to ruin it. Try it. You won't get
:58:03. > :58:08.upset? No, if she doesn't like it. The smell of the cabbage, it makes
:58:09. > :58:14.you hungry straightaway. Cabbage and shellfish, quirky ingredients. That
:58:15. > :58:21.is why I love the dish, it is earthy and real. What do you think? I might
:58:22. > :58:26.not be able to cook good food, but I can appreciate it, that is so nice.
:58:27. > :58:30.You could cut back at home, that is not difficult. I could give it a go,
:58:31. > :58:33.although it would not be as difficult as this. You could get and
:58:34. > :58:38.I will eat it. OK, let's head back to Stroud
:58:39. > :58:40.to find out which wine Jane Parkinson has matched
:58:41. > :59:06.with Nigel's fabulous fondue. Nigel's fantastic fondue is a
:59:07. > :59:12.delicious take on shellfish and I would always serve a zesty white
:59:13. > :59:22.wine. This from Sardinia ticks the box. But I wanted a white wine with
:59:23. > :59:27.freshness and richness with its flavoursome recipe, so I have chosen
:59:28. > :59:31.this from 2015, Vina Taboexa Albarino, it is a native grape to
:59:32. > :59:35.the North west of Spain. It is one of those holiday wines which stands
:59:36. > :59:42.the test of time when you get home especially when it is served with
:59:43. > :59:50.seafood as it should be. This has the pitch perfect grapefruit and
:59:51. > :59:53.lemon coastal wine aroma. As well as being citrusy which this wine needs
:59:54. > :00:00.to be to match the garlic and fennel and herbs, this also has a peachy
:00:01. > :00:07.fleshiness which gives it enough weight to match up to the rest of
:00:08. > :00:09.the food. Nigel, here is to your show stopper shellfish with this
:00:10. > :00:15.gorgeous Vina Taboexa Albarino. Cheers.
:00:16. > :00:27.That was pretty good. What do you think of the wine? I think that it
:00:28. > :00:32.is perfect for this dish, Albarino is rendered and connects with the
:00:33. > :00:39.cabbage and shellfish. Lovely. It is one of my favourite wines. Martine,
:00:40. > :00:44.are you still happy? I am very happy. I can tell!
:00:45. > :00:46.Right, over to Si and Dave, those Hairy Bikers.
:00:47. > :00:49.They've also been in their garden looking for fresh ingredients
:00:50. > :00:52.And they're having the same problem with their broad
:00:53. > :00:59.'Fresh garden vegetable risotto.' Say that again.
:01:00. > :01:09.We love Italian food in this country, so this fusion
:01:10. > :01:11.of the Mediterranean with all the best vegetables Britain
:01:12. > :01:16.has to offer creates a perfect family dish.
:01:17. > :01:18.There's loads of TV chefs that have shown you how to do
:01:19. > :01:22.but this is slightly different because it's us that's showing
:01:23. > :01:28.When a risotto is done properly, it can be as simple as you like,
:01:29. > :01:36.'Add a glug of olive oil to the pan, a large knob of butter and grate
:01:37. > :01:38.in a clove of garlic, 'then finely chop an onion.'
:01:39. > :01:41.What we're going to do is we're going to cook this...
:01:42. > :01:44.We're sweating the garlic and the onions.
:01:45. > :01:56.They just want to be slightly translucent.
:01:57. > :01:58.The dressing for the top of the risotto is minted olive oil,
:01:59. > :02:05.Apart from the colour side of it, I'll just drizzle the mint oil
:02:06. > :02:08.on top of the risotto and we've got peas and green beans in this,
:02:09. > :02:23.'Pop the mint in a bowl and pour over loads of lovely olive
:02:24. > :02:26.'Next, we want to add some building blocks of flavour
:02:27. > :02:30.Four sprigs of thyme, a bay leaf and some lemon peel.
:02:31. > :02:33.We're going to remove this, so just do it like a potato peeling
:02:34. > :02:36.and amuse yourself and try and get this strip of zest
:02:37. > :02:43.Before we finish it off with the veg, we'll remove the lemon
:02:44. > :02:45.zest, lift the bay leaf out and stalks.
:02:46. > :02:50.By then, they've done their job and there's no need to have them in.
:02:51. > :02:58.You must fry the rice in all this to glaze it with the oil and butter
:02:59. > :03:04.Watch what happens when we put it into the pan.
:03:05. > :03:07.Now, as soon as the heat hits that rice, the grain will open up
:03:08. > :03:10.slightly and it will just get covered with that beautiful,
:03:11. > :03:27.Pour over 150 millilitres of dry white wine and simmer it
:03:28. > :03:30.until the liquid has reduced by half, then it's time
:03:31. > :03:36.You can use vegetable or chicken and make it fresh or from a cube.
:03:37. > :03:39.When you're making your risotto, you have your working pan and next
:03:40. > :03:42.to it you have your stock pan with the stock just at a simmer,
:03:43. > :03:45.with a ladle standing by ready, one to the other, one to the other.
:03:46. > :03:53.The rice has absorbed some of that liquid and now we can
:03:54. > :03:59.start to add the stock, about half a ladle at a time.
:04:00. > :04:04.Chop a generous bunch of asparagus to add,
:04:05. > :04:07.along with a handful of runner beans, some peas and one
:04:08. > :04:13.One thing we do like to do with beans...
:04:14. > :04:20.I think this is what puts people off broad beans -
:04:21. > :04:36.It's a bit of a faff, but look at that beautiful thing.
:04:37. > :04:39.The rice is getting slightly softer, but it's still quite hard,
:04:40. > :04:42.so just keep letting it absorb and let it absorb slowly.
:04:43. > :04:44.Look at those, fresh as a fresh thing!
:04:45. > :04:45.Look at all the different hues of green.
:04:46. > :04:47.It's just building up into something really lovely.
:04:48. > :04:50.When you only have a couple of ladlefuls of stock left,
:04:51. > :04:53.remove the thyme and lemon zest and stir in the asparagus,
:04:54. > :04:56.peas and broad beans, then pour over the remaining stock.
:04:57. > :05:05.Cook this for three minutes, then put the lid on and leave
:05:06. > :05:24.You'll need 100 grams of feta, but be careful, it's quite salty,
:05:25. > :05:26.so when you season, you should only need pepper.
:05:27. > :05:30.Oh, you see, you're calming down now.
:05:31. > :05:35.I can feel your anger's going out as you stir that risotto.
:05:36. > :05:40.Every time you breathe out, green love goes in and anger goes out.
:05:41. > :05:45...and tell me that wouldn't be fantastic with some freshly
:05:46. > :05:58.Little cutlets just charred in a little olive oil.
:05:59. > :06:01.Yeah, but if you didn't have lamb, it's still nice.
:06:02. > :06:05.Just cover that and let it steam in its own steaminess.
:06:06. > :06:17.Now bring a pan of salted water to the boil and blanch the green
:06:18. > :06:22.While you're waiting, shave some nice, big curls
:06:23. > :06:27.of Parmesan to pop on top of the risotto when it's finished.
:06:28. > :06:29.Once you've drained the tender runner beans,
:06:30. > :06:32.pop them back in the pan and toss them with a knob of butter and
:06:33. > :06:39.Stir the remaining butter into the risotto and that's it,
:06:40. > :06:46.That's the texture you want, isn't it, Si?
:06:47. > :06:58...some of these lovely, buttered, peppery beans.
:06:59. > :07:07.And they're just going to relax down on to the risotto.
:07:08. > :07:14.I'm going to put a little drizzle of mint oil...
:07:15. > :07:19.All that mint oil is just going to be so fresh with the veg.
:07:20. > :07:27.And there we have it - our homage to Britain's gardeners.
:07:28. > :07:31.A most fantastic, British, vegetable risotto.
:07:32. > :07:38.A dish that could make a vegetarian out of a pair of hairy 'uns.
:07:39. > :07:49.Risottos are the perfect way to reap the benefits of that toil
:07:50. > :07:57.in the garden and make the most of your home-grown produce.
:07:58. > :08:01.And there's more from The Hairy Bikers next week!
:08:02. > :08:07.It's now time to speak to some of you at home.
:08:08. > :08:16.First up, Robert from Billington. Your question? I bought some slopes
:08:17. > :08:23.of veal and I would like to know the best way to cook them and what to
:08:24. > :08:27.serve them with? Paul? Hopefully it is English rose they feel, there is
:08:28. > :08:33.a big initiative to get that back on the agenda. -- English rose veal.
:08:34. > :08:39.Flavours that works are tarragon, chestnut mushrooms, cream, white
:08:40. > :08:45.wine, shallots, simple and delicious. Does that answer your
:08:46. > :08:54.question? I hope so. Heaven or sell? I am sorry, it has to be hell. You
:08:55. > :08:59.meanie! Martine, you have some tweets and hopefully they will treat
:09:00. > :09:02.you better? Darleen says I have some lovely chicken thighs, what can you
:09:03. > :09:09.suggest as a change from Castle role? You could do a chicken hotpot,
:09:10. > :09:16.put your chicken thighs in the bottom, boneless, saute some onions,
:09:17. > :09:25.potatoes, fabulous. But since chiili in there so you get like a
:09:26. > :09:31.cheerleader... Really good. Olivia Nicole Dixon says, some delicious
:09:32. > :09:38.vegetarian dishes, please? I love roasted cauliflower. Pop coconut oil
:09:39. > :09:45.into a pan, cut your cauliflower in quarters, seal them either side, put
:09:46. > :09:48.a drop of water, season, lived on, two minutes and they are perfect. We
:09:49. > :09:53.often put them in the middle of the table at home and it is like having
:09:54. > :09:57.a joint of beef or chicken, they are so fantastic like that.
:09:58. > :10:05.That really sounds gorgeous. Back to the phones, Caroline from Chester?
:10:06. > :10:10.I have a short rib of beef which the Butcher said had to be cooked
:10:11. > :10:15.slowly, but I have a complete lack of inspiration. Could I have some
:10:16. > :10:20.inspiration? My favourite take is a little bit of treacle, slowly cooked
:10:21. > :10:26.with treacle, spectacular, serve it with creamy polenta and cheese,
:10:27. > :10:32.gorgeous. Nigel? I would absolutely agree with that. One of the tips I
:10:33. > :10:35.think with short ribs, really caramelised them, Golden, golden
:10:36. > :10:39.brown on their own. Whatever root vegetables or whatever you will put
:10:40. > :10:43.it to flavour them, put them on after and then reduce your wind down
:10:44. > :10:49.before, don't put a whole bottle or whatever of wine onto the meat,
:10:50. > :10:53.reduce it and then almost get the red wine reduction caramelised with
:10:54. > :11:00.the beef, vegetables in and then stopped, and reduce the stock before
:11:01. > :11:07.you put it in. And slowly cook it. Caroline, heaven or hell? Terribly
:11:08. > :11:11.sorry, Martine, I want to see that tuna and salsa. You sounded like a
:11:12. > :11:18.really nice lady as well! About it is not looking good for you.
:11:19. > :11:23.Leila from Redding? I've got a bunch of herbs, loads of herbs, flat leaf
:11:24. > :11:30.parsley, mint, Thai adds a woody garden herbs, I wanted to do
:11:31. > :11:35.something exciting with them. Sometimes when we have a little herb
:11:36. > :11:39.garden, if you have lots of one plant and it comes towards the end
:11:40. > :11:44.of the season we tend to pick them and then make a bit like a pesto but
:11:45. > :11:49.with garlic, salt, pepper, olive oil and we keep them in jars and use it
:11:50. > :11:56.to season things and make sources, that is a really good way of using
:11:57. > :11:59.them up, all combinations of herbs. Taking that further, dry them out,
:12:00. > :12:07.put them through your food processor your liquidiser and make a really
:12:08. > :12:11.fine powder, that seasons. You can use it as a seasoning and it gives
:12:12. > :12:16.you some drama to finish your dish. What is your dish you would like to
:12:17. > :12:20.see, heaven or hell? I think Martine is such a lovely lady but...
:12:21. > :12:28.LAUGHTER Hell all round, it is not looking
:12:29. > :12:32.good! So much for charity! Here I am, bringing the cookies were Comic
:12:33. > :12:35.Relief and I had to eat my worst dish ever! It is for a good cause,
:12:36. > :12:37.you will be fine! It's Take the Biscuit challenge time
:12:38. > :12:43.now for Comic Relief! These are not the biscuits that we
:12:44. > :12:46.made earlier, they are still cooling down. We make these before the show.
:12:47. > :12:48.You both have one minute to design your biscuits
:12:49. > :12:50.with the toppings and decorations in front of you.
:12:51. > :12:52.Martine will judge the best looking biscuit.
:12:53. > :12:56.There's no expense spared with the prize - a biscuit
:12:57. > :13:09.I don't really recognise the two of you! We will continue the
:13:10. > :13:10.humiliation, you can stick your nose is on, this time.
:13:11. > :13:25.Already. Your minute starts now! We have two of the highest class chefs
:13:26. > :13:30.in the country with red noses on, baking cookies. And they are taking
:13:31. > :13:36.this seriously, he was cheating, you are slipping off the bits
:13:37. > :13:41.beforehand. I was not cheating. What more would you want on a Saturday
:13:42. > :13:46.morning? We have gone for smiley faces over here, we have somehow
:13:47. > :13:53.going on. If you turned up to a bake sale with these you would do pretty
:13:54. > :14:02.well, I feel. It is good fun. Less than 30 seconds left. This is a bit
:14:03. > :14:06.more Jackson Pollock over here. You have to be careful, that might write
:14:07. > :14:17.with something else. We will not go there, thank you! -- that might
:14:18. > :14:23.rhyme with something else. OK, stop decorating! Your time is this
:14:24. > :14:29.serious, serious cooking challenge. Martine, come over, let's look at
:14:30. > :14:35.these. Fairly impressive stuff. No better person to judge this. I knew
:14:36. > :14:42.she would take this seriously. QI in a bad mood because of hell! Even
:14:43. > :14:47.though you cheated, this one, you have two proper faces. I am not
:14:48. > :14:57.quite sure... I like that phase, but I don't know what that is? That is
:14:58. > :14:59.called running out of time. You are the winner! Congratulations.
:15:00. > :15:01.So will Martine get her food heaven, chocolate hazelnut semifreddo,
:15:02. > :15:05.or food hell, tuna steak with a tomato and olive salsa?
:15:06. > :15:07.We'll find out the result after Tom Kerridge cooks up
:15:08. > :15:25.a sensational chilli and tomato soup!
:15:26. > :15:28.Now, we've all grown up on tomato soup, but I've got
:15:29. > :15:31.a new and improved version that will hopefully mean you don't reach
:15:32. > :15:35.Like all soups, it starts with an onion and a red chilli
:15:36. > :15:38.Red chillies and tomato go so well together.
:15:39. > :15:41.I'm going to use seeds and the membrane - the whole lot.
:15:42. > :15:46.Just taste them first to see how hot they are.
:15:47. > :15:56.I know that cos I'm not crying and I can still feel my tongue.
:15:57. > :16:00.To make this soup into a super tasty one, add four cloves of garlic.
:16:01. > :16:04.There's lots of flavour going into this soup.
:16:05. > :16:07.Everything tasting of what it should, but more.
:16:08. > :16:12.Then chuck in some sugar, some red wine vinegar
:16:13. > :16:14.and leave it to simmer until everyone's good friends.
:16:15. > :16:20.Just leave that tinned stuff at the back of your larder.
:16:21. > :16:24.These are plum tomatoes, but it don't really matter
:16:25. > :16:27.which ones you've got as long they're ripe and taste lovely.
:16:28. > :16:34.Just cut them into quarters, ready to join the onions,
:16:35. > :16:37.which should be done when you can smell that vinegary syrup.
:16:38. > :16:41.It's a bit like when you take the top off
:16:42. > :16:43.the petrol tank of your car and you get those fumes -
:16:44. > :16:49.This looks like a large amount, but I can promise you that there's
:16:50. > :16:54.By the time that's broken down and cooked, it's not going to be
:16:55. > :16:58.Just going to stick the lid on, generate a head
:16:59. > :17:04.And a few minutes later, once they're nice and soft...
:17:05. > :17:10.Instead of dunking this bread in at the end,
:17:11. > :17:14.adding it now will make this soup lovely and thick.
:17:15. > :17:16.Just tear it up - big chunky pieces -
:17:17. > :17:26.Chuck in a good pinch of cayenne pepper...
:17:27. > :17:31....and loads of loads of fresh basil.
:17:32. > :17:36.I can't get enough of it. So whilst this cools down...
:17:37. > :17:42....I'm going to knock up a simple pesto that will take this
:17:43. > :17:57.And sometimes if there's too much of it, though,
:17:58. > :18:01.it's got a bit of an almost chemical kind of flavour that it
:18:02. > :18:06.Just grate in a couple of cloves of garlic,
:18:07. > :18:08.loads of fresh parmesan and a handful of pine nuts.
:18:09. > :18:10.Now pour in some proper nice olive oil...
:18:11. > :18:12.Smells amazing. Job done.
:18:13. > :18:21.Back to my tomato soup, which after 20 minutes chilling,
:18:22. > :18:34.Once blitzed, just pass it through a sieve
:18:35. > :18:37.and it's ready to serve - almost as easy as opening a tin,
:18:38. > :18:42.See how lovely, velvety that soup is.
:18:43. > :18:47.That's the bread that gives it that beautiful texture.
:18:48. > :18:51.All this needs now is a dollop of that lovely pesto.
:18:52. > :18:53.A drizzle of basil oil and it's done.
:18:54. > :19:09.The only thing I would say is don't wear a white T-shirt
:19:10. > :19:27.Right, time to find out whether Martine is facing her food
:19:28. > :19:38.Food heaven could have been a chocolate hazelnut semifreddo.
:19:39. > :19:40.I'd melt dark chocolate, butter and sugar to make
:19:41. > :19:43.I'd mix eggs, vanilla and sugar and then fold
:19:44. > :19:58.I'd marinate fresh tuna steaks in a vinaigrette of lemon,
:19:59. > :20:04.I'd make some bruschetta with fresh raw tomatoes.
:20:05. > :20:15.Would you have given her Food Hell? Possibly not. What is the obsession
:20:16. > :20:19.with the tuna steak? People love it. And it is a fish hat-trick. Exactly.
:20:20. > :20:28.We have had a fishy show. We are going to get rid of these
:20:29. > :20:34.wonderful ingredients, say goodbye. Goodbye. I've been really good,
:20:35. > :20:37.because I've had filming and I've been so good and on plan with my
:20:38. > :20:42.diet and this was the perfect excuse to be naughty with chocolate and
:20:43. > :20:48.you've taken it away from me. I know. We might have something
:20:49. > :21:00.backstage. In the meantime we have a lovely June dish inspired by the
:21:01. > :21:10.Mediterranean, this is like a miss -- tuna dish. I do quite like tuna,
:21:11. > :21:16.but eating tuna steak, that is like eating rubber. You are really
:21:17. > :21:22.selling it to the people at home. This is the time to convert you. We
:21:23. > :21:28.are going to cook it beautifully, so you will be wanting tuna for
:21:29. > :21:31.evermore. The guys are making up the little vinaigrette which will code
:21:32. > :21:38.our wonderful sauce which has capers and olives -- coat. We are also
:21:39. > :21:43.going to make a tomato bruschetta. You will be fine. I think we are
:21:44. > :21:53.going to convince you and you get to taste it at the end. Brilliant, even
:21:54. > :21:56.better. We once had it when someone was retching when they were having
:21:57. > :22:08.their Food Hell, but I hope that won't be happening today. The smell
:22:09. > :22:11.of that. Delicious. Yeah... LAUGHTER Comic Relief is coming up and you
:22:12. > :22:17.are involved with Love Actually, but do you know what else is going on?
:22:18. > :22:24.There is so much going on. Lots of TV shows going on, or all linked,
:22:25. > :22:28.Graham Norton, he will be doing a big sofa chat with many big stars,
:22:29. > :22:34.lots of surprises throughout the night. Just getting as many people
:22:35. > :22:39.to get involved at home, as we know, being interactive, and we are doing
:22:40. > :22:45.all we can, really, to raise the bar. It is such a great night. So
:22:46. > :22:55.much fun. I remember watching it as a kid and I remember when dawn
:22:56. > :22:59.French said she would snog Hugh Grant live on TV the charity and
:23:00. > :23:02.then he walked on. I never thought he would agree to do that, but he
:23:03. > :23:09.did and he was such a good sport, and she was great. Gorgeous. They
:23:10. > :23:12.are really linked with Comic Relief. They really are, very passionate
:23:13. > :23:17.about it, heavily involved and I know that from speaking to Richard
:23:18. > :23:21.the other night, he is still so passionate about doing the best he
:23:22. > :23:27.can to help these people, he is such a lovely man and it is genuinely
:23:28. > :23:30.from such a good place. There is so much out there, that we need to fix,
:23:31. > :23:35.and he has such a lovely way of doing things with so much heart. To
:23:36. > :23:41.bring that cast together is incredible. So many people. That is
:23:42. > :23:46.testament to him because he is so brilliant and talented. To do that
:23:47. > :23:51.for Comic Relief, we are so excited and we had a clip for the first time
:23:52. > :23:57.the other night, sneak preview. I got goose bumps and a bit emotional.
:23:58. > :24:04.Any hints about the plot? One thing I can say, obviously David and
:24:05. > :24:07.Natalie, the characters, they were together at the end of the film, and
:24:08. > :24:13.they are together still. That is good to hear. They are married and
:24:14. > :24:18.he is doing another speech, because much has changed in the world since
:24:19. > :24:29.the last film. Since Love Actually. Well done. Wait till I get my
:24:30. > :24:35.perfect moment in! You were dying to do that! So, yeah, it's very clever
:24:36. > :24:40.how he has done it and there it are loads of things you would want to
:24:41. > :24:47.see, and also surprises. Some really funny moments. Really funny moments,
:24:48. > :24:51.I was howling and laughing. You were so close to Hugh Grant during
:24:52. > :24:58.filming, did you get to see the other cast members? This time round?
:24:59. > :25:02.Yes. Because Richard through this dinner and we were all there and it
:25:03. > :25:11.was basically just to get everyone together for the last horror -- last
:25:12. > :25:14.time, and it was very emotional, Richard thanked everyone for their
:25:15. > :25:21.time, and it got very emotional because he does genuinely care. He
:25:22. > :25:24.such a nice man. Great to hear. So many people are attached to that
:25:25. > :25:29.film and there are so many stories which reach out to people. To see it
:25:30. > :25:34.coming together, and for such a good cause. Exactly. The one thing
:25:35. > :25:39.everyone has in common, love, different kinds, and I think
:25:40. > :25:48.hopefully that message will never date. I'm really getting worried
:25:49. > :26:01.about this now. This is a perfectly cooked piece of tuna. Really simple
:26:02. > :26:14.ingredients. What have you done? A little salsa with tomato, capers,
:26:15. > :26:20.lemon, show -- Charlot and olives. Why don't you like them? They are
:26:21. > :26:27.slimy little things. We were thinking of you, down the line. So
:26:28. > :26:36.we have a bit of rocket. I hate rocket. I always choke on it, so I
:26:37. > :26:40.best not eat that live on TV. We tried to find all of your hell and
:26:41. > :26:48.put it together. I like the effort you have made. We are going to top
:26:49. > :26:55.this off with saucer. -- with the salsa. That is mean. You are putting
:26:56. > :27:01.that all over the tuna. I want you to have a good taste. All you have
:27:02. > :27:05.got to do is season it up with a bit of salt and pepper over the top and
:27:06. > :27:12.this is a very simple dish. Mediterranean flavours. We were
:27:13. > :27:16.talking about this, I don't want to deconstruct it, but little bit of a
:27:17. > :27:23.salad thing going on. Salt and pepper. You can have some cutlery.
:27:24. > :27:30.I'm fine, thank you. You have got to try this, this is part of the show.
:27:31. > :27:36.I have to try it? Absolutely. You can have something to wash it down
:27:37. > :27:46.with, so you will be good. Oh! You are smashing things up. It is rock
:27:47. > :27:50.and roll in the kitchen. You first. Think about all the money the
:27:51. > :27:59.charity that you will be raising. Grab your glass of wine. This is the
:28:00. > :28:10.right time. Jane has chosen this taste the difference rose -- Rose
:28:11. > :28:21.from Sainsbury's will stop that is really good. . The many people
:28:22. > :28:28.tempted is a heaven. But not for Martine. You need to swill that down
:28:29. > :28:37.with a good glass of Rose. What do you think? We have got you. She's
:28:38. > :28:40.not retching, that is a good sign. It's the best version I've ever had
:28:41. > :28:47.but I won't be having that again in a hurry. Fair enough! Thanks to our
:28:48. > :28:55.great guests, Martine McCutcheon, Paul and Nigel. All the recipes from
:28:56. > :28:58.the show are on the website. Next week Matt Tebbutt is back.
:28:59. > :29:02.And don't forget Best Bites tomorrow morning at 10am on BBC Two.