11/03/2017 Saturday Kitchen

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Host Donal Skehan is joined by chefs Paul Askew and Nigel Haworth and special guest Martine McCutcheon. Jane Parkinson picks wines to go with the studio dishes.

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Switch on your appetites as it's time for


I'm Donal Skehan, and this is Saturday Kitchen Live.


We're championing the north-west of England today in the studio.


We've got the multi-award winning Nigel Haworth from Lancashire,


and an exciting chef making his debut on the show -


I am getting worried, two Northern lads against one Irish lad. It is


worrying, but it is going to be good. Paul, you are making your


debut, what are you cooking? A lovely Hague dish with wild garlic,


in season at the moment, and lovely Southport potted shrimp. -- a lovely


hake dish. Nigel, you have done this before? Let's not start early! I


will cook some January came cabbage with the fondue of muscles and


cockles, really lovely. I am intrigued by the fondue aspect. You


have made the fondue really interesting all over again.


And we've got some brilliant films from a few of the BBC's


favourite foodies - Rick Stein, Nigel Slater,


If you saw last week's show you'll know Saturday Kitchen


Our special guest is going to help us boost the cause and tell us


about reprising her role from the iconic movie Love Actually!


Please welcome the marvellous Martine McCutcheon!


How are you? This is a proper treat. She has the apron and everything.


You are just missing the nose. I thought I would give that a miss on


a Saturday morning! Forgive me. All about Comic Relief? Reprising your


role in Love Actually? For Comic Relief on the 24th of March. Richard


is basically heavily linked with both the film and Comic Relief.


Richard Curtis. And he decided to get us all back together in order to


raise money for such a brilliant cause. We have done it, it has been


so exciting, I filmed my bit and it has been so lucky to be back with


everybody. Even for viewers and fans of the film it is such a treat to


see you all back together. We are very excited. We are also


celebrating the Comic Relief cause. We will be baking up a storm later.


We will be giving the Take the Biscuit Challenge. Arguably Baker?


No, I am absolutely shocking. Touch are you a good Baker? My husband


does not let me in the kitchen! I will do my best to teach you.


And at the end of the show, I'll be making your food


Chocolate, chocolate, hazelnut and more chocolate. Not predictable!


Tuna steak, raw tomato, it looks like it should be in the body, it


does not look right to me. Olives, I like olive oil but they are just


slimy. Is it the texture? I like when somebody really hate something,


it gives as good ammunition! For your food heaven I am


going to make chocolate First I'll melt dark chocolate,


butter and sugar to make I'll mix eggs, vanilla


and sugar and then fold Then pour this into a loaf tin along


with the chocolate ganache, freeze until set, and serve


with more chocolate sauce I am salivating. Did you see at?!


Come on! This is the bad bits. For food hell I am going to make


tuna with a fresh tomato salsa. First I'll marinate fresh tuna


steaks in a vinaigrette of lemon, I'll make some some bruschetta


with fresh raw tomatoes. I'll grill the tuna steaks,


and then serve with a salsa of more of the vinaigrette, fresh tomatoes


green olives, capers and rocket. But you'll have to wait


until the end of the show to find I bet you are looking forward to


that! If you'd like the chance to ask any


of us a question today then call: And if I speak to you,


I'll also ask you if Martine should face her food heaven


or her food hell. You can also get in touch


on social media using But if you're watching


us on catch up then please don't call


as we won't be here! I don't know if you will be all


right with this if you get hell. No! On with the cooking! What are we


doing, Paul? I think we had better cooks fish after that. Not tuna,


lovely village of hake, this is Peterhead from the north-east of


Scotland, absolutely beautiful. -- lovely fillet of hake. This dish is


coming onto the menu for the spring at my restaurant. We will match it


up with some lovely potted shrimps. The big thing about these is the


butter, the recipe on the butter, there is white pepper, mace, lemon


and today are cooked almost as they are caught, it is a beautiful


flavour. We call it scales caviar. Fantastic! We call it Scouse caviar.


For me, it is the integrity of the ingredients, what is coming from the


markets at that time, that is what we make the dish from. The menu


changes very regularly, we look to get what is best to make the best


dishes. The interesting element is a little bit of spice, in the north I


do not know if you are known for your spices? We are spicy! This is


one of my favourite things, one of the first time I had really good


hake was on my travels to son Sebastien, so this is a Basque


peppercorn, we use it particularly with fish but you can use it with


chicken or pork. You put it on the underside, not the skin, it can burn


in the pan, it gives a lovely bit of heat. It is not a chilli pepper or a


sweet pepper, it is midway in between. And it gives some lovely


yes, and it brings the flavour. You are the son of a merchant


fisherman, so trouble comes into your cooking? I was not catching


haddock! -- so travelling comes into your cooking? He was a merchant navy


Sea captain, he was not a fisherman as such. He did not do much fishing,


he was more like a pirate, I would say. We travelled quite a lot at an


early age because he was based in Dubai and Singapore. Did you say he


was more like a Pirate?! Did he have a patch?! Does he have an eye


patch?! I asked earlier, apparently he did not! He only has one leg!


I have not made that up for Comic Relief. Your poor old dad! Travel


plays an interesting parts, and spice like this, it is from San


Sebastian. What did you find about the food there? You learn about the


food culture and why people do what they do and eat what they eat, for


me, the Basques with that combination of French, northern


Spain, Catalonia and a little bit of Italian influence, it is an


incredible place to eat. I went there for the first time two years


ago, I was fascinated that you have the mission and staff food, the


Pinchot spice but what a lot of people don't experience is the


secret food societies. It is a fantastic idea and I came across it.


To be fair, we got the chance to cook in one of them. It is a bit


like a gentleman 's club. I could not even pronounce the name of it,


it is a Basque words, you had to be a member and we were lucky enough to


have a friend who is a member. It is controversial because apparently men


cannot -- women cannot go into the kitchen. Normally they complain that


they had to stay in the kitchen. I am no good in the kitchen anyway,


but I thought I would shout out for the women. I feel like Twitter will


already be in a storm. It is outrageous. We have some cooked new


potatoes, some cream and butter, I will put in some nutmeg as well. In


the dressing we have lemon zest, tomato, capers, potted shrimp, some


fresh, green herbs. I feel a quiz could be winter food, but you are


getting a lovely fresh Hibs over the top. As the climate changes we are


trying to lighten the food as a nod towards spring. In the winter,


things are more hearty and slow cooked, but a little bit of --


little piece of fish with a mace, zingy dressing, will hopefully get


Martine tuned into the hell that awaits her. They are going for this


hell! What is your take on fish? Crispy skin or...? Golden brown on


the skin, a little bit of Crispin and caramelised nation. Just to get


it. I don't like no colour and a bit insipid. It will sit on these


beautiful potatoes. In Liverpool you are involved in a really interesting


charity. We are fellows of the Royal Academy of culinary arts and we run


a charity where we send chefs like ourselves and other paycheques into


schools to preach the gospel about how healthy eating works, how the


taste sensations work. The way we look at it, they are either the


chefs or the customers of the future. Do you get a good reaction


from the kids? Are they interested? The most satisfying thing, they are


ten feet tall, confident, they are going home with a little box of


food. It is getting the passion going. As chefs we are passionate


about learning young people the basics of cookery, it is such an


important thing. You obviously missed out. I did. I was too busy


tap dancing and singing. Doing jazz fans. I am quite clumsy in the


kitchen. My timing is not great. It is a disaster. You mix clumsiness


and bad timing together... Could we do an adult version? I think we


could, especially for Martine. Anything is possible. Thanks! You


will regret it! Talk me through the dish, spinach and wild garlic...


They have been wilted, the leaves, a little bit of baby beef spinach.


What are you pouring in now? I am not alone for my low-calorie dishes,


as you can tell, I am a great fan of dairy, lots of cream, butter in


there. And nutmeg. Lots of food is improved by a little bit of butter.


In terms of herbs we have parsley and chives? That is to pop into the


dressing at the end. If you would like to ask a question, call us on


the number on screen. Calls are charged at your standard network


rate. This smells fantastic. We have the freshness of the parsley, the


gorgeous Pombo Salim, it is not something I would usually make at


home. If you think about it as champ all colcannon, the creamy mash that


your mother would have made. My mother cooks a gorgeous masher! We


will serve it, we have lovely salsa and lovely greenery. A tiny touch of


colour. Sometimes we will use another lovely Spanish ingredient,


cheery so can often go with scallops or white, flaky fish like this. --


chorizo can often. All the oils come out of it. We have the garlic


edge. I always love watching a chef played up, it is where the art comes


in. -- watching a chef plate up. Where did you pick your wild garlic?


We have a guy, he is known for his watercress, you might have used him.


Around the fields. You don't pick it yourself? It is a foraged vegetable.


That is fantastic to do with the kids, we often do a welly walk and


collect the vegetables. I would love to go on a welly walk! Costa Del


Merseyside, you have no idea! And a little bit of chervil? Spectacular.


Reminders of what the dish is? Beautiful pillock -- filleted


Peterhead hake with wild garlic and potted shrimps.


We have got a beautiful plate of food for you to tuck into. This


feels like a tree, this early in the morning. It looks gorgeous. The


caramelised Asian, the -- the skin... Oh! I absolutely love


fish, but I just like tuna steak. That is a good job today. It is,


actually. It is a very fishy show, now that you mention it. Hate is so


moist, so lovely and moist. Exactly. -- hake. We tend to overcook fish,


you have got to get it just right. If it is fresh fish, you can eat it


raw. Any fish? Absolutely. Right, OK. We need a wine to go with it.


Jane Parkinson went to Stroud and she found some time


I'm at the romantic rococo Gardens, unique insight into English garden


design in the 1700s, so before I go to Stroud defined this week's wines


I will soak up 18th-century horticulture. -- to find this week's


wines. This is both classy and comforting


and it made the perfect Sunday night meal for me, which is when I


discovered this fantastic arguing with it, the Portuguese wine here,


2015. As well as a wine with perky personality I also wanted one with


depth of flavour for Paul's recipe so I've chosen a wine from northern


France. This is in the Loire Valley in France.


This really is pretty good, in all but name. You can smell lemons and


green gauges and there is a whiff of smokiness which hints at the extra


richness. The tropical flavours of this one worked really well with the


creamy mash and butter, but there is a refresher is -- refreshing


herbaceous and is, as well, and that goes well with the tomatoes and the


lemon peel and of course it will work with the spinach and the wild


garlic. Finally it is even nice with the crispy salty skin of the hake.


This dish is firmly filed away is my favourite recipes folder and I hope


you enjoy this wine with it. Cheers. STUDIO: There you go, that is great,


your favourite recipe photo, what about the wine? That is a great


match, the acidity cuts through the milky white fish, with great


flavours. Great choice. Sorry to be boring, but I actually love it.


That's not controversial at all. I would like to say something very


intellectual about this one, but this is just a beautiful meal. It


just works. It really does. The acidity is high and it cuts through


the richness of the fish and it is a beautiful dish, Paul. Especially at


ten o'clock in the morning. This is so much fun, can I do this every


week? It is a treat at breakfast. What are you going to be making for


us? I have a cabbage dish. LAUGHTER We will start this again. I got a


very seasonal dish, it is a January King cabbage in March and we are


selling -- we are putting without a shellfish fondue. Cockles just makes


me laugh. And now back to the show. Please call by 11 o'clock. Or you


can tweet a question. Time now to join Rick Stein,


on his trip around the Far East. He's in Thailand tasting the best


of the local cuisine! Here at this restaurant,


they make another iconic Thai The restaurant has been


here since 1925, owned by the same family, and its name means


the Prince's chef. Natamon, who is the current


chef and owner, told me that her grandfather cooked


for the royal family, and, after his retirement,


opened this restaurant so that his recipes could


continue to be preserved She's already fried off some chicken


in an aromatic paste sweetened with sugar and coconut milk,


and now it's baby aubergines, kaffir lime leaves, chillies


and pea aubergines - The last thing she does before


serving, is to add some fresh basil It's served with plain


boiled rice, and it's Now this is a fried chicken


green curry, as opposed That just simply means


the chicken is fried rather than cooked in the curry,


as a much drier curry. It's deliciously fragrant


and I love this restaurant. I mean, it's been 80


years in the same family, but it's got lovely old pictures


of the royal family and there's little certificates


and old pictures of Bangkok - I'd been to Thailand quite a few


times in the last 20 years or so. It's a very easy place


to get around and I find the people really gracious,


friendly and helpful. 'I'm taking the train from Bangkok


and making my way to Hua Hin. I was pretty tempted to hire a car


and drive, but someone said, "Take the train, have a meal


on board, a few cold beers And my advice is to always


listen to those who know. No sooner had we set off


then my thoughts turn to food, especially as I could smell


the aroma of fried prawns, garlic and chilli wafting


down the carriage. After all, what's


a man supposed to do?. Just give in to temptation


and order today's specials. I've come to the conclusion that


it's virtually impossible not to get I mean, even on a train


you eat well. I mean, here I've got some


crispy fish in a salad, with a little fish sauce,


lime juice and chilli, of course. And some deep-fried prawns and fish


with some pepper sauce. Just reflecting on this one -


delicious - in Britain on a train, Well, if I was lucky, I'd get


a bacon bap with tomato ketchup, that is if it hadn't run out


or the microwave hadn't broken down. It took about four hours to get


Hua Hin, a place I've seen growing year by year since the mid-80s,


but like everywhere I go, it's the food that's important


and I always think that Hua Hin It's got to be the most


popular dish around here. First of all, they blanch these


sweet little oysters before putting I love the look of this dish,


it's really, really simple. I'm very interested in the way


she just very quickly braises And with the egg yolks,


she puts some fish sauce and some All cooked so quickly,


then she just divides it into four. Now this is the pit bull


terrier of the prawn It's extremely aggressive to other


mild-mannered prawns, but it's highly regarded


round here for its taste. The popular way to eat


it is with crispy garlic and chilli, so Wan, our cook, who looks a bit


like a Thai rock chick, has already fried off some garlic


and chilli before adding pieces Actually, the mantis shrimp survives


by lying in wait for other prawns and then out comes its tongue,


which flies out at such a speed, that it stuns its unsuspecting


victim, which he then gobbles up. To finish off, Wan adds some sugar,


salt and kaffir lime leaves. The best thing about this dish


is the crispy garlic and chilli, an idea that can be adapted


to so many other fish dishes. Well, I must say I've just watched


this oyster omelette and the mantis shrimps with deep-fried chilli,


garlic and lime leaves being cooked But the thing that's impressed me,


and that's what I started to feel watching the cooking being made,


is I think this restaurant is better than it was ten, 11,


12 years when I last came here. It's cleaner, the cooking's better,


the tastes are better. And isn't that great in this time


of general gloom and recession, and no fish and all this sort


of thing, when people think things are getting worse,


to come to somewhere like Hua Hin I'm not sure that the night


market here is better. It used to be full of food


stalls all vying with Sure, some of them are still here


and this lady is making murtabak I got talking to chap called Matay,


who I discovered by chance to be It's basically Indian food,


Indian snack, but we adopted Chinese Indian and many things,


and then we flavour it into our own Thai tastes,


but it's originally from India. Yeah, actually I'm


Thai-born Chinese. Is there any difference


in Thailand amongst races? We don't have like discrimination


problem like that, because we live in harmony with the King as a centre


of the mind of everyone, and also the Thai people,


in nature, are very welcoming. Actually, we have original Thai food


and, when time goes by, we adopt Indian culture,


Chinese culture, and we live Food also reflects it


as a harmony of living as well. So what I do notice, Matay,


is this time there seems to be Basically, here is originally


for the local people to enjoy dining, a kind


of socialising here... ...with all the street,


like food, for food. But now it's been changed


in the sense that they've become more commercialised


and modernised, by which... ...food product has been gone away


and the local people seem to prefer going to the shopping centre,


leaving this street for foreigners Thanks very much. He's back with us


next week with more to come from the far east. Last week we launched the


Take The Biscuit Challenge for Comic Relief and we are encouraging you to


get involved by having a bake sale. Martine is here to tell us all about


it. I hope we can get through this without any nonsense. All right, I


will be serious, I'm a professional, I can do this. You are going to make


this? With a bit of peanut butter. So I've been told, yes. They are


perfect for bake sales and especially the Take The Biscuit


Challenge. What is going on with the baking part of, great? They want


people to do whatever they can in a fun way to raise money -- baking


part of Comic Relief? It can help so many people in Africa and here in


the UK, and if you are not a great cook, like me, there are other


things you can do, I'm thinking about having a karaoke party and


everyone who would like to sing a song, they pay for it, and you put


that towards Comic Relief. You can go to the website and get these


aprons, as well. You can get T-shirts. ?5, this will go straight


to the charity. You can also download the information pack on how


to organise a bake sale. It is very well organised. You would like to


think so. Yeah, if you enjoy cooking, but you are not great, they


are so many things you can do. I'm going to steer clear of the kitchen


and we are going to do a bit of karaoke. Good on you. You are very


much involved in Comic Relief this year. What about your inclusion,


quite exciting? Quite exciting, I had a call from my agent saying that


Richard Curtis who directed and wrote Love actually was reuniting


the cast and it was for Comic Relief, and what a great thing to do


it for, and he said the thread that unites the whole thing... I said, is


Hugh Grant doing it? He's my partner in crime. We have got that chemistry


together. And basically, it has been so lovely to be backed United. With


people that we love. -- to be back in 90.


I was watching this slowly, slowly come together. Just use the hand


mixer. It is a bit lumpy, but keep mixing it and you will be grand.


Luckily Richard Curtis did not employ me for my baking skills, I


will stick to the acting and the singing. I am aware that we do not


have back-up frosting, this is all new, Martine. You will be fine! We


have got a combination of caster sugar and brown sugar, beat that


with a little bit of butter until it is nice and soft, you are looking


for a nice, smooth finish. Adding one egg at a time so they get a


nice, smooth mixture which does not split, we will add some peanut


butter, baking soda, vanilla extract, the dry ingredients are


oats and flour. And look about frosting, Martine! It is good,


really, you just have to stick with it. Being in the kitchen, the key is


confidence. I have added some eggs, I should mention that we are not


doing an omelette challenge today. Instead, Paul and Nigel will be


decorating cookies in the Saturday Kitchen Take the Biscuit Challenge.


Are you up for this? Absolutely! That is the attitude. You are taking


the biscuit! We have high class chefs decorating beautiful little


biscuits made by Martine McCutcheon. How ridiculous is that?! We


completely interrupted what you were talking about, Love Actually, such


an exciting process. It has been so lovely to film with everybody again,


Richard had a supper, actually, at his house. He called it Supper


Actually. It was lovely to see everybody sitting down and


reminiscing over the good times. None of us knew at the time when


Love Actually came out. It was kind of... It was 9/11 time and there was


a lot of hope and joy that people needed in their life, we did not


know that 14 years later it would be like a Christmas tradition. 14 years


ago. It does not feel like that. I thought it might just be me extra


measure my I think it is because we watch it every Christmas. Even my


family want to watch it. At that point I go upstairs because I


cringed seeing myself. I am like, why like pulling that stupid face? I


think that is done, Martine. Looks good. The frosting is looking good,


that is the best frosting I have ever seen. You are so full of


rubbish! We want as many people as possible


to hold bake sales of their own. Send us a photo of them and tell us


the amount you raised and we will show as many photos


as we can on Saturday Kitchen the morning after the big night,


which is the 24th March. Either tweet them in to


@saturdaykitchen or email them Never did I think it was hard to


read autocue, except the one Martine McCutcheon is standing beside me. It


is all your fault! -- except for when. We have frosting and cookie


dough, time to form these. If you are making this with smaller cooks,


not small... Small people? Children, let's be clear. We will take up a


little bit of water, just dump your hands and take up golf ball sized


amounts, I would say. This one, not the frosting. It could get very


messy. That is what you are looking for. Mine is bigger. You have gone


for a tennis ball, that is fine, you just go for bigger cookies. You can


always take a little bit of. I will take a bit off. This is quite the


experience on a Saturday morning! It is all good fun and all for a good


cause. If it is not perfect, viewers at home, it is absolutely fine. That


is what Martine says, anyway. That is my excuse. You have a young son?


He is two. He is not at baking age? The only thing I can do, which I am


good at, is flipping pancakes. We had a great pancake Day, we had the


doing that. The rest of the time, I let daddy get on with that. Is he a


good cook? . Bat, he is a massive fan of Tom Kerridge, basic food did


brilliantly. We went to his restaurant and he came and said hi,


we nearly died and went to heaven. Who doesn't want to Tom Kerridge to


come by and say hello?! And it was Jack's birthday. We have a clip of


him later, we are in business. If you want to give your hands a quick


wash, we will fill the cookies, they cook for about 20 minutes at 180


degrees, when they come out you have a lovely crust on the outside and


they are still obituary on the inside, that is what we are after.


Those ones I have not been involved with! -- they are still chewy on


the. You were responsible for frosting, let's see how this goes.


Is it meant to be that consistency? Exactly what we are looking for. You


are very kind. Are you feeling confident with Martine's skills? You


will have to try one, the pressure is on! Martine, will you give me a


hand? Sorry! We are probably over time already. Oh, like a little


sandwich. That is one cookie sandwich! It is a serious mouthful,


but if you make these for a bake sale they will go down an absolute


storm. Although recipes are on the website. This macro all the recipes


are on the website. Serve it up with some milk. I want you to try one and


tell me what you think. No pressure, a big mouthful, it will be grand.


So what will I make for Martine at the end of the show?


Could it be your food heaven, chocolate?


I'm going to make a chocolate hazelnut semifreddo.


First I'll melt dark chocolate, butter and sugar to make a rich


I'll mix eggs, vanilla and sugar and then fold


Then pour this into a loaf tin along with the chocolate ganache,


freeze until set, and serve with more chocolate sauce


First I'll marinate fresh tuna steaks


in a vinaigrette of lemon, honey, shallot, garlic and oregano.


I'll make some some bruschetta with fresh raw tomatoes.


You can make it sound as nice as you like, I am not having bad! Am I not


selling that to you? What do you think of the cookies? Gorgeous. Dig


in. But we'll have to wait


until the end of the show to find out what the callers


and chefs voted for! But I think she is happy with the


cookies. Now it's time to catch up


with Nigel Slater who's rustling up more fresh dishes from ingredients


in his garden! So, tonight, I'm making lamb cutlets


with feta cheese, herbs and lemon. It's such an easy dish to make,


using a perfect mix of ingredients You know, they're growing up


through rocks, they don't see rain They've had a tough


life and therefore, But it means that they quite often


will have woody stems, so I don't want the stems


for something like this. I just want the tender little leaves


Olive oil is an obvious choice The most famous of the ewe's


milk cheeses is feta. I'm making a herb and feta dressing


for the lamb by simply crumbling the cheese with the oregano,


thyme and olive oil, then seasoning with a bit of black


pepper and mixing gently. Then it's a little seasoning


for the cutlets before placing them This might just be a Monday supper


at home but what I'm actually creating are all the flavours


and the smells and the senses So I'm kind of bringing the soul,


if you like, of that Cook until sealed and lightly


crisp on both sides - I like mine still a little pink


and springy in the middle. While the cutlets are still


sizzling, gently spoon over It's not just throwing


things together... It's working out why things


live together and why A big part of my cooking


involves growing my own veg. Learning what plants work well


together in the garden is a great way of finding out what will taste


good in the kitchen too. And I just love it that something


can start life as a tiny seed in a small packet and turn


into something so delicious Like so many new gardeners,


I get overexcited with seed catalogues and I order


packets by the hundreds. And you learn pretty quickly that


you actually have to be quite I used to keep mine


in an old shoebox. Then slowly, I realised that,


in fact, you do need some order This is the bed where I put


all my summer vegetables. So I've got tomatoes


and beans and courgettes. I seem to cut one every day,


at least one every day. And then, I'll get up the next


morning, and another one's In fact, I can see


one, actually, over there that looks to me as if it's


heading towards "marrow-dom". I love the idea that if something


has spent its days growing very close to another vegetable that it's


gonna end up in the same pot. It's a silly thing but I just


love the idea of it. So my Tuesday night supper


is going to be a dish inspired by all the garden goodies -


a summer vegetable stew or, as I like to call it,


An Extraordinary Way with Lettuce. Quite often, when I'm


eating broad beans, I eat them just as they are,


with their papery, pale green skins. But sometimes I find I just want


the bright green middles. And I think, maybe if my mum had


skinned the broad beans for me when I was a kid,


I might have liked broad beans I used to try and hide


them under my fork. I'll skin my broad


beans in a minute. It's easier to do when


they've been boiled. In the meantime, I'm


going to fry some spring onions I love cooking with olive oil,


and it's my chosen fat - ..it would somehow jar,


something that is so obviously It would just feel a bit


wrong in a dish that is While the spring onions are cooking,


pop the broad beans I'm also going to add lettuce


to this dish whilst it's cooking. Warm lettuce sounds unusual but,


trust me, it's worth trying. It's actually the sap that's


in there - the milky liquid that comes out when you cut


a particularly fresh lettuce - and that does


have a soporific quality. Place the lettuce segments


in with the spring onions, Remember, you don't


have to skin the beans. I just prefer them that way -


a little bit brighter and softer. I don't want to put too much


seasoning in a dish like this. I want the ingredients


to speak for themselves. But I would love to put some


very young herbs in. Mint is the herb I most associate


with peas and English cookery. It just feels so right


with a dish like this. It smells like taking a walk


round a garden on a summer's day. All those summery scents of lettuce


and green vegetables and fresh mint. This dish is just perfect


on its own, but I fancy pairing it It's like a mouthful of summer -


of soft lettuce and green It's like summer in


the bowl of the spoon. The trick is not to overcook it


so that you keep all the lovely Thanks, Nigel. Indeed, the taste of


summer. More delicious dishes


from Tom Kerridge's kitchen. This week he's making his very


special fresh tomato soup with a basil pesto and


basil oil! There's no omelette challenge today,


instead Paul and Nigel are going to take on the Saturday Kitchen Take


the Biscuit Challenge for Comic Relief - they have


to decorate the cookies that we made earlier and Martine


will judge the best one! The noses are great, lads. Thank


you. And will Martine get her


food heaven - chocolate hazelnut semifreddo or will it be


hell, tuna steak with We will find out how the voting goes


later. January King cabbage with a fondue


of mussels and cockles and we have lovely watercress which we are going


to adding. We have lots of spices and some fennel and carry, and some


parsley and chives. -- and curry. If you could spice this up with a bit


of lemon juice, and that is about it. You have a burgeoning food pub


empire. How many pubs? We have five. We are about to open another one.


Which is just outside orderly village in Manchester. That is


called the stag. Yes. The interesting thing, these pubs all


have their own take on things. They are all different. That is my recipe


for success, you look at the region and you do the regionality of the


region. We were now but these -- we will now put these cockles and


mussels. And now a little bit of parsley and a piece of garlic and


chopped that up like so. Pop them in. Literally, but the wine in. Oh!


-- put. And the parsley? Yes, to give it a bit of flavour, and I need


to check my cabbage is perfectly clean. We are going to turn this up.


We need to cull the cabbage. While that is happening I will need to


keep a close eye on my mussels -- we need to colour. Regionality is


spoken about, but that is important, it gives an identity to the food and


the pub and the area. Yes, we should not get bored about it, just because


it is in vogue. Absolutely. If you go to any country, the food of the


region is so important, and Paul is always... I think you are from the


Basque country, aren't you? I worked at their tourist board. LAUGHTER


You are more from the Basque country than Liverpool. In the UK you have


so many different regions and so many different personalities and


that can be reflected in food and the places that you go to. It is one


of our strengths, I think, I love it. The diversity is fantastic.


Looking at the region's food it changes as you move around from east


to west and north to south and we should celebrate that. Not only


interesting about the seasonality side, but you have studied using


biodynamic vegetables. -- started using. We started in mid April -- we


are going to start in mid April, we are going completely biodiversity in


our growing. What does that mean? If people do not know what that is. Let


me do this first, otherwise you are not getting any food. It is a big


topic. You have to concentrate. Is this a food show or a talk show?


This is the hard part. It's a form of... The most purist form of


farming, so you have got to get the nutrient rich soil right and you


have got to really put the goodness around you and there is no chemicals


at all. And you are using the lunar calendar? Yes, that's right, that is


really interesting. My garden is a very good gardener and I'm working


with them. I'm just the conduit. It is a very interesting way to farm


and I'm hoping we will get fantastic flavours by doing that. Very


interesting method. Lovely to see a chef using that. I don't know how


many restaurants are using this, but I would like to see wine produced in


this way. Yes, biodiversity five wines are really interesting. --


biodiversity wines. Tell me what you have got going on here. I have got


the mussels and cockles juice, and I've basically reduced that by half.


And then I'm picking the cockles and mussels, and you need, I will pick


the mussels first, you need half of them to go into the mussel butter. I


liked the idea of this. Guess, what can't you do with a mussel butter?


-- yes. Very true. Mussels are a lovely thing, but we take them for


granted. They are cheap ingredients. Yes, and we forget them sometimes.


They are best in the colder months, I think. I'm going to give you a


handful. And if you'd like to try Nigel's,


or any of our studio recipes, then visit our website


bbc.co.uk/saturdaykitchen. This is a really good one. You are


going to want the recipe for the mussel butter. It is pretty good.


Chop this up as finely as you can and then it works in with the puree


of the butter. We are going to sicken of the sauce and then I'm


hoping you are going to base the cabbage -- thicken. You get a


wonderful smell, the sweet taste. You can do a Tata of mussels, if you


want to use them in that way. We often use mussels in a way which is


very normal, ordinary, but you can use them in all sorts of ways, they


are great seasoning. Nothing beats a clatter of mussels on a big plate,


straight to the table, brown bird, -- brown bread, crusty bread.


Absolutely. You know, cabbage, one of my growers, a guy I've grown up


with, Peter Ashcroft, he always came and said, can you not use these


cabbages? I would say, Peter, what can I do with them? But cabbages are


now may be the new cauliflower, so many different cabbages and so many


great flavours that you can get out of that. What I find amazing. It is


the roasting or the pan fry, it gives another flavour. It beats the


old boiled cabbage you remember from growing up. We always go up with


overcooked cabbage. Remember the cabbage soup diet. It was awful.


That is all you would it? It was not good, in many ways. -- that is all


you would eat? LAUGHTER There's a lady out there laughing


who knows what I mean. You could have a banana to mix things up. This


is what I have been told. I got some creme fraiche, sour cream. This is


quite interesting, tell me about the fondue aspect. Fondue mussels, we


are going to thicken this with butter, a lush sauce, this is a


fondue. Do you want to check it? Yes, perfect. Even though these are


simple ingredients you have great flavours going on. You can smell the


cabbage. Are you happy with that? Fantastic, I love that. Quite


tender. Looking good. And now the famous mussel butter. You are adding


that. Yes, into my sauce. If we just... Move that one out. And then


you can base that one up. We will start plating up. The one


interesting ingredient, chicken fat. To cook the cabbage? Yes, it is a


quirky thing which I do. I keep the chicken fat of the chicken stocks.


OK for them who knew that cabbage could look like the main part of a


dish? It looks spectacular. You based and based on till you are


content. -- on till. He goes into the layers of the cabbage and it is


lush and lovely. Parsley? If you could chop me some chives and


parsley. And then we will pop our cabbage. Be careful of the


Panhandle. That is the kind of thing I will be thinking about. Look at


this for a piece of cabbage. It could be a Philips stake. Yes, it


could be. -- fillet stake. I want to warm breeze. I'm conscious of the


Panhandle, but keep everything on the go. We have got the chives,


where are they going? Into my little sauce. Not the best job you have


ever seen in your life, chef. That is fine by me. Lemon juice? A little


bit, please. We are on our toes today. It smells amazing. That is


the cabbage. And then we put the cockles and mussels and let them


fall off the top of the cabbage. You will be in hysterics in a moment. I


can hear you in the corner. There will be a chorus of cockles and


mussels... Looks delicious. A bit more herb in there. Here we go. One


of the things that we made earlier, because we had to dehydrate soft


herbs, parsley and Tarragona and chives, and to finish the dish off,


we dust it with dried herbs. That gives a bit of theatre. What is the


dish? January King cabbage with a fondue of mussels and cockles. You


can't go wrong. Right, this is not like the fondue you would remember


growing up. Doesn't that look spectacular? So pretty. And the


dusting of herbs. I don't want to ruin it. Try it. You won't get


upset? No, if she doesn't like it. The smell of the cabbage, it makes


you hungry straightaway. Cabbage and shellfish, quirky ingredients. That


is why I love the dish, it is earthy and real. What do you think? I might


not be able to cook good food, but I can appreciate it, that is so nice.


You could cut back at home, that is not difficult. I could give it a go,


although it would not be as difficult as this. You could get and


I will eat it. OK, let's head back to Stroud


to find out which wine Jane Parkinson has matched


with Nigel's fabulous fondue. Nigel's fantastic fondue is a


delicious take on shellfish and I would always serve a zesty white


wine. This from Sardinia ticks the box. But I wanted a white wine with


freshness and richness with its flavoursome recipe, so I have chosen


this from 2015, Vina Taboexa Albarino, it is a native grape to


the North west of Spain. It is one of those holiday wines which stands


the test of time when you get home especially when it is served with


seafood as it should be. This has the pitch perfect grapefruit and


lemon coastal wine aroma. As well as being citrusy which this wine needs


to be to match the garlic and fennel and herbs, this also has a peachy


fleshiness which gives it enough weight to match up to the rest of


the food. Nigel, here is to your show stopper shellfish with this


gorgeous Vina Taboexa Albarino. Cheers.


That was pretty good. What do you think of the wine? I think that it


is perfect for this dish, Albarino is rendered and connects with the


cabbage and shellfish. Lovely. It is one of my favourite wines. Martine,


are you still happy? I am very happy. I can tell!


Right, over to Si and Dave, those Hairy Bikers.


They've also been in their garden looking for fresh ingredients


And they're having the same problem with their broad


'Fresh garden vegetable risotto.' Say that again.


We love Italian food in this country, so this fusion


of the Mediterranean with all the best vegetables Britain


has to offer creates a perfect family dish.


There's loads of TV chefs that have shown you how to do


but this is slightly different because it's us that's showing


When a risotto is done properly, it can be as simple as you like,


'Add a glug of olive oil to the pan, a large knob of butter and grate


in a clove of garlic, 'then finely chop an onion.'


What we're going to do is we're going to cook this...


We're sweating the garlic and the onions.


They just want to be slightly translucent.


The dressing for the top of the risotto is minted olive oil,


Apart from the colour side of it, I'll just drizzle the mint oil


on top of the risotto and we've got peas and green beans in this,


'Pop the mint in a bowl and pour over loads of lovely olive


'Next, we want to add some building blocks of flavour


Four sprigs of thyme, a bay leaf and some lemon peel.


We're going to remove this, so just do it like a potato peeling


and amuse yourself and try and get this strip of zest


Before we finish it off with the veg, we'll remove the lemon


zest, lift the bay leaf out and stalks.


By then, they've done their job and there's no need to have them in.


You must fry the rice in all this to glaze it with the oil and butter


Watch what happens when we put it into the pan.


Now, as soon as the heat hits that rice, the grain will open up


slightly and it will just get covered with that beautiful,


Pour over 150 millilitres of dry white wine and simmer it


until the liquid has reduced by half, then it's time


You can use vegetable or chicken and make it fresh or from a cube.


When you're making your risotto, you have your working pan and next


to it you have your stock pan with the stock just at a simmer,


with a ladle standing by ready, one to the other, one to the other.


The rice has absorbed some of that liquid and now we can


start to add the stock, about half a ladle at a time.


Chop a generous bunch of asparagus to add,


along with a handful of runner beans, some peas and one


One thing we do like to do with beans...


I think this is what puts people off broad beans -


It's a bit of a faff, but look at that beautiful thing.


The rice is getting slightly softer, but it's still quite hard,


so just keep letting it absorb and let it absorb slowly.


Look at those, fresh as a fresh thing!


Look at all the different hues of green.


It's just building up into something really lovely.


When you only have a couple of ladlefuls of stock left,


remove the thyme and lemon zest and stir in the asparagus,


peas and broad beans, then pour over the remaining stock.


Cook this for three minutes, then put the lid on and leave


You'll need 100 grams of feta, but be careful, it's quite salty,


so when you season, you should only need pepper.


Oh, you see, you're calming down now.


I can feel your anger's going out as you stir that risotto.


Every time you breathe out, green love goes in and anger goes out.


..and tell me that wouldn't be fantastic with some freshly


Little cutlets just charred in a little olive oil.


Yeah, but if you didn't have lamb, it's still nice.


Just cover that and let it steam in its own steaminess.


Now bring a pan of salted water to the boil and blanch the green


While you're waiting, shave some nice, big curls


of Parmesan to pop on top of the risotto when it's finished.


Once you've drained the tender runner beans,


pop them back in the pan and toss them with a knob of butter and


Stir the remaining butter into the risotto and that's it,


That's the texture you want, isn't it, Si?


..some of these lovely, buttered, peppery beans.


And they're just going to relax down on to the risotto.


I'm going to put a little drizzle of mint oil...


All that mint oil is just going to be so fresh with the veg.


And there we have it - our homage to Britain's gardeners.


A most fantastic, British, vegetable risotto.


A dish that could make a vegetarian out of a pair of hairy 'uns.


Risottos are the perfect way to reap the benefits of that toil


in the garden and make the most of your home-grown produce.


And there's more from The Hairy Bikers next week!


It's now time to speak to some of you at home.


First up, Robert from Billington. Your question? I bought some slopes


of veal and I would like to know the best way to cook them and what to


serve them with? Paul? Hopefully it is English rose they feel, there is


a big initiative to get that back on the agenda. -- English rose veal.


Flavours that works are tarragon, chestnut mushrooms, cream, white


wine, shallots, simple and delicious. Does that answer your


question? I hope so. Heaven or sell? I am sorry, it has to be hell. You


meanie! Martine, you have some tweets and hopefully they will treat


you better? Darleen says I have some lovely chicken thighs, what can you


suggest as a change from Castle role? You could do a chicken hotpot,


put your chicken thighs in the bottom, boneless, saute some onions,


potatoes, fabulous. But since chiili in there so you get like a


cheerleader... Really good. Olivia Nicole Dixon says, some delicious


vegetarian dishes, please? I love roasted cauliflower. Pop coconut oil


into a pan, cut your cauliflower in quarters, seal them either side, put


a drop of water, season, lived on, two minutes and they are perfect. We


often put them in the middle of the table at home and it is like having


a joint of beef or chicken, they are so fantastic like that.


That really sounds gorgeous. Back to the phones, Caroline from Chester?


I have a short rib of beef which the Butcher said had to be cooked


slowly, but I have a complete lack of inspiration. Could I have some


inspiration? My favourite take is a little bit of treacle, slowly cooked


with treacle, spectacular, serve it with creamy polenta and cheese,


gorgeous. Nigel? I would absolutely agree with that. One of the tips I


think with short ribs, really caramelised them, Golden, golden


brown on their own. Whatever root vegetables or whatever you will put


it to flavour them, put them on after and then reduce your wind down


before, don't put a whole bottle or whatever of wine onto the meat,


reduce it and then almost get the red wine reduction caramelised with


the beef, vegetables in and then stopped, and reduce the stock before


you put it in. And slowly cook it. Caroline, heaven or hell? Terribly


sorry, Martine, I want to see that tuna and salsa. You sounded like a


really nice lady as well! About it is not looking good for you.


Leila from Redding? I've got a bunch of herbs, loads of herbs, flat leaf


parsley, mint, Thai adds a woody garden herbs, I wanted to do


something exciting with them. Sometimes when we have a little herb


garden, if you have lots of one plant and it comes towards the end


of the season we tend to pick them and then make a bit like a pesto but


with garlic, salt, pepper, olive oil and we keep them in jars and use it


to season things and make sources, that is a really good way of using


them up, all combinations of herbs. Taking that further, dry them out,


put them through your food processor your liquidiser and make a really


fine powder, that seasons. You can use it as a seasoning and it gives


you some drama to finish your dish. What is your dish you would like to


see, heaven or hell? I think Martine is such a lovely lady but...


LAUGHTER Hell all round, it is not looking


good! So much for charity! Here I am, bringing the cookies were Comic


Relief and I had to eat my worst dish ever! It is for a good cause,


you will be fine! It's Take the Biscuit challenge time


now for Comic Relief! These are not the biscuits that we


made earlier, they are still cooling down. We make these before the show.


You both have one minute to design your biscuits


with the toppings and decorations in front of you.


Martine will judge the best looking biscuit.


There's no expense spared with the prize - a biscuit


I don't really recognise the two of you! We will continue the


humiliation, you can stick your nose is on, this time.


Already. Your minute starts now! We have two of the highest class chefs


in the country with red noses on, baking cookies. And they are taking


this seriously, he was cheating, you are slipping off the bits


beforehand. I was not cheating. What more would you want on a Saturday


morning? We have gone for smiley faces over here, we have somehow


going on. If you turned up to a bake sale with these you would do pretty


well, I feel. It is good fun. Less than 30 seconds left. This is a bit


more Jackson Pollock over here. You have to be careful, that might write


with something else. We will not go there, thank you! -- that might


rhyme with something else. OK, stop decorating! Your time is this


serious, serious cooking challenge. Martine, come over, let's look at


these. Fairly impressive stuff. No better person to judge this. I knew


she would take this seriously. QI in a bad mood because of hell! Even


though you cheated, this one, you have two proper faces. I am not


quite sure... I like that phase, but I don't know what that is? That is


called running out of time. You are the winner! Congratulations.


So will Martine get her food heaven, chocolate hazelnut semifreddo,


or food hell, tuna steak with a tomato and olive salsa?


We'll find out the result after Tom Kerridge cooks up


a sensational chilli and tomato soup!


Now, we've all grown up on tomato soup, but I've got


a new and improved version that will hopefully mean you don't reach


Like all soups, it starts with an onion and a red chilli


Red chillies and tomato go so well together.


I'm going to use seeds and the membrane - the whole lot.


Just taste them first to see how hot they are.


I know that cos I'm not crying and I can still feel my tongue.


To make this soup into a super tasty one, add four cloves of garlic.


There's lots of flavour going into this soup.


Everything tasting of what it should, but more.


Then chuck in some sugar, some red wine vinegar


and leave it to simmer until everyone's good friends.


Just leave that tinned stuff at the back of your larder.


These are plum tomatoes, but it don't really matter


which ones you've got as long they're ripe and taste lovely.


Just cut them into quarters, ready to join the onions,


which should be done when you can smell that vinegary syrup.


It's a bit like when you take the top off


the petrol tank of your car and you get those fumes -


This looks like a large amount, but I can promise you that there's


By the time that's broken down and cooked, it's not going to be


Just going to stick the lid on, generate a head


And a few minutes later, once they're nice and soft...


Instead of dunking this bread in at the end,


adding it now will make this soup lovely and thick.


Just tear it up - big chunky pieces -


Chuck in a good pinch of cayenne pepper...


...and loads of loads of fresh basil.


I can't get enough of it. So whilst this cools down...


...I'm going to knock up a simple pesto that will take this


And sometimes if there's too much of it, though,


it's got a bit of an almost chemical kind of flavour that it


Just grate in a couple of cloves of garlic,


loads of fresh parmesan and a handful of pine nuts.


Now pour in some proper nice olive oil...


Smells amazing. Job done.


Back to my tomato soup, which after 20 minutes chilling,


Once blitzed, just pass it through a sieve


and it's ready to serve - almost as easy as opening a tin,


See how lovely, velvety that soup is.


That's the bread that gives it that beautiful texture.


All this needs now is a dollop of that lovely pesto.


A drizzle of basil oil and it's done.


The only thing I would say is don't wear a white T-shirt


Right, time to find out whether Martine is facing her food


Food heaven could have been a chocolate hazelnut semifreddo.


I'd melt dark chocolate, butter and sugar to make


I'd mix eggs, vanilla and sugar and then fold


I'd marinate fresh tuna steaks in a vinaigrette of lemon,


I'd make some bruschetta with fresh raw tomatoes.


Would you have given her Food Hell? Possibly not. What is the obsession


with the tuna steak? People love it. And it is a fish hat-trick. Exactly.


We have had a fishy show. We are going to get rid of these


wonderful ingredients, say goodbye. Goodbye. I've been really good,


because I've had filming and I've been so good and on plan with my


diet and this was the perfect excuse to be naughty with chocolate and


you've taken it away from me. I know. We might have something


backstage. In the meantime we have a lovely June dish inspired by the


Mediterranean, this is like a miss -- tuna dish. I do quite like tuna,


but eating tuna steak, that is like eating rubber. You are really


selling it to the people at home. This is the time to convert you. We


are going to cook it beautifully, so you will be wanting tuna for


evermore. The guys are making up the little vinaigrette which will code


our wonderful sauce which has capers and olives -- coat. We are also


going to make a tomato bruschetta. You will be fine. I think we are


going to convince you and you get to taste it at the end. Brilliant, even


better. We once had it when someone was retching when they were having


their Food Hell, but I hope that won't be happening today. The smell


of that. Delicious. Yeah... LAUGHTER Comic Relief is coming up and you


are involved with Love Actually, but do you know what else is going on?


There is so much going on. Lots of TV shows going on, or all linked,


Graham Norton, he will be doing a big sofa chat with many big stars,


lots of surprises throughout the night. Just getting as many people


to get involved at home, as we know, being interactive, and we are doing


all we can, really, to raise the bar. It is such a great night. So


much fun. I remember watching it as a kid and I remember when dawn


French said she would snog Hugh Grant live on TV the charity and


then he walked on. I never thought he would agree to do that, but he


did and he was such a good sport, and she was great. Gorgeous. They


are really linked with Comic Relief. They really are, very passionate


about it, heavily involved and I know that from speaking to Richard


the other night, he is still so passionate about doing the best he


can to help these people, he is such a lovely man and it is genuinely


from such a good place. There is so much out there, that we need to fix,


and he has such a lovely way of doing things with so much heart. To


bring that cast together is incredible. So many people. That is


testament to him because he is so brilliant and talented. To do that


for Comic Relief, we are so excited and we had a clip for the first time


the other night, sneak preview. I got goose bumps and a bit emotional.


Any hints about the plot? One thing I can say, obviously David and


Natalie, the characters, they were together at the end of the film, and


they are together still. That is good to hear. They are married and


he is doing another speech, because much has changed in the world since


the last film. Since Love Actually. Well done. Wait till I get my


perfect moment in! You were dying to do that! So, yeah, it's very clever


how he has done it and there it are loads of things you would want to


see, and also surprises. Some really funny moments. Really funny moments,


I was howling and laughing. You were so close to Hugh Grant during


filming, did you get to see the other cast members? This time round?


Yes. Because Richard through this dinner and we were all there and it


was basically just to get everyone together for the last horror -- last


time, and it was very emotional, Richard thanked everyone for their


time, and it got very emotional because he does genuinely care. He


such a nice man. Great to hear. So many people are attached to that


film and there are so many stories which reach out to people. To see it


coming together, and for such a good cause. Exactly. The one thing


everyone has in common, love, different kinds, and I think


hopefully that message will never date. I'm really getting worried


about this now. This is a perfectly cooked piece of tuna. Really simple


ingredients. What have you done? A little salsa with tomato, capers,


lemon, show -- Charlot and olives. Why don't you like them? They are


slimy little things. We were thinking of you, down the line. So


we have a bit of rocket. I hate rocket. I always choke on it, so I


best not eat that live on TV. We tried to find all of your hell and


put it together. I like the effort you have made. We are going to top


this off with saucer. -- with the salsa. That is mean. You are putting


that all over the tuna. I want you to have a good taste. All you have


got to do is season it up with a bit of salt and pepper over the top and


this is a very simple dish. Mediterranean flavours. We were


talking about this, I don't want to deconstruct it, but little bit of a


salad thing going on. Salt and pepper. You can have some cutlery.


I'm fine, thank you. You have got to try this, this is part of the show.


I have to try it? Absolutely. You can have something to wash it down


with, so you will be good. Oh! You are smashing things up. It is rock


and roll in the kitchen. You first. Think about all the money the


charity that you will be raising. Grab your glass of wine. This is the


right time. Jane has chosen this taste the difference rose -- Rose


from Sainsbury's will stop that is really good. . The many people


tempted is a heaven. But not for Martine. You need to swill that down


with a good glass of Rose. What do you think? We have got you. She's


not retching, that is a good sign. It's the best version I've ever had


but I won't be having that again in a hurry. Fair enough! Thanks to our


great guests, Martine McCutcheon, Paul and Nigel. All the recipes from


the show are on the website. Next week Matt Tebbutt is back.


And don't forget Best Bites tomorrow morning at 10am on BBC Two.


Donal Skehan hosts the weekly cookery show, with chefs Paul Askew and Nigel Haworth. They are joined by special guest Martine McCutcheon, while wine expert Jane Parkinson picks wines to go with the studio dishes.

The programme features great moments from the BBC food archive, including clips from Rick Stein, Tom Kerridge, Nigel Slater and the Hairy Bikers.