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.