11/06/2011 Saturday Kitchen


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Good morning. Yes, it is, 9am. It is an early start today, but we


have got a world-class line-up of recipes and guests that will wake


you up. This is Saturday Kitchen Welcome to the show. Cooking live


in the studio with me today as always two top chefs, the original


pioneer of great British cooking, he won Michelin stars for Scotland


and he used his skills and knowledge to teach a new generation


of Scots with his own cookery school, it is Nick Nairn. Next to


him, he has a pub in the sleepy town of Marlow, he has already won


a Michelin star which should be the first of many, it is the brilliant


Mr Tom Kerridge. Good morning to you both.


All we need is a couple of bales! On the menu for you Mr Nick Nairn,


what is it? Mangoe salsa, a dipping sauce, very simple. Like myself,


James. Nice and simp. Simple. You make the sauces, but you can buy


them in. Tom, follow that? Something more brunchy, I'm I'm


doing pork schnitzel with pickled apple and a fried duck egg.


It sounds fancy, but it is simple. A brunchy, lunchy dish.


There is a few celery leaves on it. We have a great line-up of foodie


films from our BBC archive. Today we have helpings from Rick Stein


and the legend Mr Keith Floyd. Our special guest today brings much


needed Hollywood glamour. Her movies include Save The Last Dance


and all three brilliant Bourne Identity films. She is about to hit


our films on Friday. Please welcome Julia Stiles. It is great to have


you on the show. It is an early start today, but I suppose you are


used to it? It is an early start, but I am looking toord to that --


forward to that. What do you reckon about the


chicken dish? Maybe in about five hours!


It is an evening dish. I can't complain.


Do you get time to cook at home. Where is home? I live in New York.


I love to cook, but when I am working I don't get to cook much.


But you get to eat out? Yes, great restaurants.


You are here to face your food heaven or food hell. Some of our


viewers decide which you will be eating. Food heaven, if you could


pick anything you like, an ingredient, apart from the chicken


kebabs, what would you like me to cook? I love wild salmon.


And avocado. If I was on a dessert island and there was nothing to eat,


but avocados, I would be fine. What about food hell, what would it


be? Octopus. Really? For some people love


octopus, I don't know why. Neither do I. Squid possibly.


Unless it is deep fried. It is salmon or octopus. I am going


to take a classic dish like a gravadlax and add that avocado in


it. It is served with a deep fried bread crumbed egg. How is that?


Sounds like heaven. The octopus is marinaded with


onions and red wine and tomatoes and served with a big pile of


bulgur wheat tabbouleh on the side. But you have to wait until the end


of the show to see which one Julia gets. We have two Saturday Kitchen


viewers. Steph, you wrote in. Who have you brought in? My baby


sister, Jenni. Both keen gardeners? Yes.


How are you coping with the drought? It has been raining quite


a bit recently. Whereabouts? Northamptonshire.


Not so much in London, but we are a bit dry.


Any keen gardening tips? You said earlier.


Get a man in to do it! LAUGHTER


Brilliant. I will talk to you both later. If you have got any


questions, fire away and you get to help decide what Julia will be


eating. It will be a no brainer. If you have got a question, call this


Calls cost 10p a minute and mobiles and other networks maybe asking. If


you get through, we will be asking you if Julia should get food heaven


or food hell. You don't have to wait five hours for chicken, you


are about to get it. A man who I suspect has been up


quite early, it is the bleary-eyed Mr Nick Nairn. You are normally


walking into your house at this time.


James, you are painting a very true picture.


Right, so what's on the menu? Sesame chicken kebabs. All simple.


All done in the food processor, except for the mangoe salsa. Finely


diced mangoe, chilli, coriander, mint leaves and dress it with oil


mint leaves and dress it with oil and lime juice.


We are going to use chicken breasts for the kebabs. We are going to


blitz them in the food processor. Because we are lean, we are going


to put put smoked bacon. This is the Italian, cured, smoked


belly pork. They are doing it in the UK? Yes. In Scotland we say wee


bitsy bacon. It doesn't sound the same. It is indeed what it is.


A lot of producers are making their own pancetta? Yes, a lot are doing


their own cured meats. Roughly chopped up chilli and spring onions.


This is one of these dishes, it is not very chefy and it is nice. I


have been cooking a lot of chefy food recently with my mate, Mr Paul


Paul Rankin we have been away on a boat doing filming and the food has


got chefy and this is really nice. You look surprised for a minute,


James. You look surprised. I am surprised you get any cooking


done with you two! We have salt, and sugar and


cornflour and the cornflour helps hold the hole thing together and


and there is sesame oil and a little bit of egg height to hold


the whole thing together. What's the idea of this new series


that you are doing? Well, it is Paul and I on a boat sailing around


either side of the Irish Channel and we are looking at the common


things between Irish and Scottish food and we are cooking in real-


time from real people. Real people! Yes.


As opposed to unreal people! It has been really good fun, I have


to say. We've and we have been quite well behaved. You would be


surprised. Yeah, it surprises me actually.


Big London days. -- big long days.


Soak these, what are these called? Wooden sticks.


It is complicated this cooking business.


Soak them in water so they don't burn when you cook them. And you


squidge it on to the stick. Sometimes you need to put flour on


your hands. If you need to cook them quickly, you can squidge them


down flat. We will roll them in sesame seeds. Get about half an


inch of oil in a pan. A lot of of oil? Yes, shallow


frying. How is that salsa coming on? It is getting there.


You are good at that chopping stuff, you surprise me sometimes! You just


get abuse on this programme. Is, "Squidge" a technical term?


is a very technical term. It is about Aztecical as Nick Nairn gets


at this time of morning. We We did ask for a better quality chef, but


nobody else would get up this time in the morning!


James and I go back a long way and in the old daysI had a reputation


for staying out late at night. I am a dad now. I have got kids and I've


grown up. I'm squidging nicely and I am going


to roll them in sesame seeds and I'm going to flatten them down so


they cook more quickly. It is hot. Why did you put sugar in with the


chicken? That is sweet and hot flavour, you know, the heat from


the chilli and the sweetness from the sugar. You use a lot of sugar


in Asian cooking. The Asian cooking is hot and sweet, trying to get the


flavours in balance. How is that salsa looking? It is


going. Right. Most of my work is done. Do you


want me to give you a dig out with the salsa? No, it is fine.


So apart from your TV series, what else are you doing? You have got


your cookery school? It is flying away at the moment. I might do


another one this year if things work out well. And And working


really hard in our restaurant at in Dunblane. We have been there for


three years now and it has been a really busy season which is nice


because you can't really say about that for everywhere else in


Scotland. It has been quiet in some plays. We have a cafe in the


Hospital Garden Centre which is going along nicely. All the ducks


are lined up in a row which is a bad thing. Everything seems to be


going well, something is going to go horribly wrong. And, I did a


mountain bike race the other week. You are supposed to be impressed,


but you were not. I am impressed! Three old codgers


up in Ben Nevis, top fun. Are you into bike riding? No.


It hasn't got an engine. It hasn't got an engine.


Or a propeller. I have got a mountain bike. Where


is it? It is in the shed. You have probably got a shed with


cars and tanks. I got carried away in the shop and


you go for one of them all- suspension things. And you are not


a fan. It is all right.


It is just too many big hills where I live.


That's the point of mountain bike. It is a mountain bike, it is for


going up big hills! The number to call if you have a


question: You can find this recipe along with


the other recipes on the website. The kebabs are good to go.


I'm getting there. What else? oil. Have you got lime juice in


there. I have got lime juice. Lime for a


garnish. A plate.


Just dipping sauces. Sweet chilli sauce for that.


You can buy that and it is perfectly all right.


It is sugar and chilli and vinegar. And that light Japanese soy, it is


delicious. I love it. Look at the quality of the dition in there! --


dicing in there! James, you surprise me sometimes. A


nice dollop of salsa and then, of course, these are crunchy on the


outside from the sesame seeds and we have got all these nice flavours.


Sometimes I dice up up prawns. Prawns and chicken work together.


Maybe another neat pile of salsa on there because you have done such a


good job of the salsa. Seas sesame chicken kebabs. A very


nice mangoe salsa. Some nice wedges of loin there. That's a nice touch,


mate. Thank you very much. Check that


out! It is good we know each other for a


long time? It is, indeed. We love one another underneath all the


bravado. You get to try this if you want.


Absolutely. Or I can just pass it down.


It will be very hot. You have lots of pasta. If you


don't want to try, you can pass it down!


You get Hollywood A-list and then you get pasta.


How do I eat this? Break a little bit off the end and try a bit of


salsa. I will take it off the secures.


You can put prawns with the chicken. Dice the prouns up and fold --


prawns up and fold them through at the end. You get prawn toast, it is


a similar mix to prawn toast. Is lime OK with it? Lime is good. A


little dip in the soy or the sweet chilli sauce.


Breakfast of champions. It is hot. It is hot.


I don't like it when people watch me eat.


That's the idea of a cookery programme!


Just nod. It is very good. The sesame is great.


She is a great actress! I don't like chicken that much and that was


delicious. Now you have to try some. We need


Nick, your chicken is nothing like the kebabs I used to have when I


was a student. Thank goodness for that. I have decided to go for


something that is white and has good acidity. Something like this


Yalumba from south Australia would be eye deesmt I have decided my


mission today is to choose something that you might not be


familiar with. The wine I've picked comes from the


south of France and it is the 2010 finest Picpoul De Pinet.


As you would expect, the wine goes nicely with seafood, but it is


perfect with with this chicken dish too. On the nose, it has apples and


pears and a lovely hint of spice. On the pallet, that spiciness works


nicely with the pancetta. The acidity in this wine is the perfect


foil for the juicy chicken and sweet onions. There is a lovely


tanning that picks up on the sesame seeds and the salty soy. Nick, I


think your dish is perfect for summer dining and I think I have


At �5, I think it is a bargain. It goes well with that summery food.


OK with wine at this time in the morning? When in Britain, you know!




Cheers! Absolutely. Girls, what do you


reckon? I like that. I love it. And the salsa was lovely.


Tom. Rock'n'roll. The booze with it, it


cuts through it really nice. At 9.15am, he is ap happy man.


Very happy. You can join us at the chef table u


all you have to do is write to us with your name and address and day


time phone number. So get writing and don't forget to


put a stamp on your your envelopes, please.


Later on, Tom over there has a tasty pork recipe which is? Pork


schnitzel and a fried duck egg. It is all about the fried duck egg,


you will see that in a minute. Let's catch up with Mr Rick Stein


and he is off to an anchovy factory, not necessarily the best place to


be on a hot and sunny day, but I suppose you could say


I'm thinking about Elizabeth David I suppose you could say this is


by the Mediterranean bringing in a catch


This is one of the canneries here really quickly, mainly by women


take off the heads and remove and sprinkle on sea salt,


I asked why there wasn't a machine to do this,


but the boss here, Agostino Recca,


said in a resigned New York Sicilian way,


"There's no machine, because a machine can't tell a good anchovy from a bad one.


"These women can!"


So what makes this town, Sciacca, synonymous with anchovies?


The climate is the best here in Sciacca,




Pace pace


it's humid and sometimes hot. That's- what it needs for the anchovies.


And the fact that they're caught and preserved in one day... Yes.


Pace pace pip


Pace pace pip pip


Pace pace pip pip dodo


The only thing you would put on Pace pace pip pip dodo doh! Doh!


Now I have tasted the real thing. That's what is good about coming on


this tour is that you could not write a correct recipe unless you


tasted something. I have to say that. This is lovely and sweet and


aromatic. Basically, it is just aubergine, onion and tomato and


Now do you remember this? Richard took the country by surprise


This was a time when we knew so little about food.


'The last two weeks of March are an anxious time for the spaghetti farmer.


'There's always the chance of a late frost, which,


'while not entirely ruining the crop,


'generally impairs the flavour


'and makes it difficult to obtain top prices in world markets.'


'Many people are often puzzled by the fact


'that spaghetti is produced at such uniform length.


'This is the result of many years of patient endeavour


'by plant breeders,


'who've succeeded in producing the perfect spaghetti.'


Well, it was April Fool's Day, but so many people believed it.


It was from the days when Italian restaurants in London had signs


outside saying "we serve spaghetti but not on toast!"


I'm going towards the centre of Sicily to see how spaghetti's made,


heading towards the town of Corleone, famous for being the home


of the Mafia Don played by Marlon Brando in The Godfather.


I would've come here anyway, spaghetti factory or not,


because of this landscape -


people could hide and never be found for years.


Before I came here I imagined it to be barren, rocky scrubland


and yet it's very fertile and green.


'It's funny walking about. You can't help but think that every old man


'you see on the street corner is a retired Mafia Don


'living in a palazzo in luxurious retirement.'


I suppose this could only happen to me, but we're here in Corleone


In Corleone, everything is Mafia!


And everybody who comes to Corleone becomes Mafia.


And everybody talks like Mafia people?


Yes, of course.


Because when you come here,


you become the Mafia like us, sir!


Well, that was very illuminating!


I just popped in for a beer and got a dissertation!


But this is what I came to see, this old spaghetti factory's


been churning out pasta for over a hundred years.


Well, I've always wanted to see how proper pasta's made.


It just looks wonderful, cascading down like that. And the smell!


All I'm thinking, because it's just before lunch,


is pomodoro sauce, is tomato sauce!


That's all I'd want, nothing more.


The smell of that fresh wheat is absolutely wonderful.


I'm just thinking, many, many years ago in the kitchens


of my restaurant, I used one of those little, tiny pasta machines.


We used to dry the pasta on broom handles all over the kitchen.


That's the sort of thing I needed!


It's just made with durum wheat and water, nothing more.


So that's how it all becomes the same length.


Mussolini the fascist dictator tried to change the Italian diet


and wanted to stop the population eating so much pasta,


because he thought it made them sluggish and lazy.


Needless to say he didn't achieve his goal!


Earlier, I mentioned Pasta a la Norma.


It's a classic, Sicilian pasta, named after Bellini's opera, Norma.


Bellini was Sicilian, as you'd probably gather.


Anyway, first slice aubergines and cover in salt to take out


the moisture. Dry in a tea cloth - ideally you want to do this


a half-hour before you fry them.


The opera, Norma, was apparently a huge hit


and "Norma" became synonymous with something that was really good.


Toss them in a pan of hot olive oil


give them a good searing and then set them aside.


Chop and crush some garlic in some salt


and fry that off in the same oil.


Add some chilli flakes and chopped tomatoes.


Then put in the ever-so-slightly fried aubergines.


I know it's another vegetarian pasta dish,


but Sicily's famous for them.


They've got such great, sun-ripened vegetables.


Crumble in some cheese. I'm using feta. In Sicily,


the chefs seem to prefer Caciocavaillo,


those yellow, pear-like cheeses that hang from the rafters.


Tear up some basil


and put in the spaghetti and toss it around and serve.


Dishes like this hark back to times- when Sicily was a poor country


and everyone had to use what was in season.


Now, you might take the view that this is poor people's food,


or you could say it's a splendid celebration


of the aubergine, the tomato, cheese and olive oil.






Now that


Now that spaghetti


Now that spaghetti looked delicious and spaghetti is one of those


things that pretty much everybody loves. There is so many great


sauces that look with it. Don't just it with spaghetti bolognaise.


It is with chilli and lemongrass and I know you love lobster. Do I.


I thought we would do a Thai I thought we would do a Thai


spaghetti dish. The idea of it can work together.


We have shallots, and garlic, lemon, grass -- lemongrass and chilli and


and ginger and we are going to make a sauce to go with it. You want to


cook the spaghetti for ten minutes and you can do this with linguine


which is quicker and takes three or four minutes. I was reading about


you yesterday and I can't believe it, before you were 20, you were


working with the likes of Harrison Ford. It is an incredible career


early on. How did that suddenly start? I grew up in New York City


and I started working with a theatre company, kind of as a fluke


and I really enjoyed it and then they helped me find an agent and I


was auditioning for movies and television and then I got lucky.


You got lucky, that's what it is? Well, no, it took a lot of


persistence, I guess, but yeah. A that what you went in for when


you started off? Because a lot of actors and actresses go for the


theatre first first or did you want to focus on films first of all?


18 years ol, I didn't have -- old, I didn't have a plan, I just


enjoyed performing. I was lucky that I was living with my parents.


Highly you were young, you -- while you were young, you worked with the


great Heath Ledger. The cast and stuff that you have worked with at


an early age. Yes. I know you mainly from the Bourne


Identity films. When you were doing that with Matt Damon, did you


realise it was going to be the biggest hit that it was, Matt


wasn't an action? When he was cast in Bourne Identity, Doug had the


vision of making a European-style action movie and the stoo studio


was nervous about it, because it wasn't assured and Matt Damon had


won the Oscar for screen writing, but he wasn't your typical action


star and the leading lady in it wasn't very well known in the


States. She was known for Well Known Run.


And you appeared in all three of them? I was lucky. I was killed in


the original cut and they edited it so I survived. I think he through


me up against a wall and I broke my neck.


That was nice. They cut that and I survived.


While you were doing that, I didn't realise that you were doing a film


with with Julia Roberts at the same time? Yes. You really did your


research? Yes. Your PR team sent me DVDs and stuff.


You didn't watch them. I did watch them. I watched Dexter


which is the thing that you are doing at the moment. You call it


the fifth fifth season in the States? Series five.


Fifth series whatever it is. Tell us about Dexter and what it is


about. I watched a little bit of it, it is hard hitting. He is a serial


killer with a heart of gold maybe. LAUGHTER


No, but it is it's, every season, I got hooked on it last season,


season four. Every season they have a guest who is like sort of his


nemesis. He play as guy who -- plays a guy who kills people, but


with a conscience. He has a code. Nice.


He has a lot of aggression in him, but he will take out his rage on


people who sort of deserve it and so it brings up a lot of moral


questions about what is right and what is wrong? The audience finds


themselves rooting for for him even though what he does is technically


immoral. The idea of the story changed. He


is cast as a goody, would you say? He witnessed the death of his


mother at a young age and that traumatised him and that's what he


is working through and when he meets my character, my character


has been through a horrible - horribly traumatic event and she is


out for revenge and she is a loose canon and he can't control her. It


is about how he is keeping a secret from the rest of the world,


including his late wife and his sister and the people that he works


with and my character knows the truth about him. They trust each


other, but kind out of necessity. Does that make any sense? Your


character has got an interesting name? Lumen.


Yes. Have you ever met anyone called


Lumen. We have lemongrass, chilli, white


wine, some double cream. Double cream? Absolutely. He is from


Yorkshire! I guess not with spaghetti.


You have done your research on this show because we don't use cock owe


nut -- coconut or cream fresh. Coconut is not low-fat.


As well as Dexter, what else are you doing? I finished a film called


Between Us. It is two couples and the ups and downs in their


relationship. It takes place over the course of two different dinner


parties. Right.


Where one couple is fighting embarrassingly in front of the


other. It happens a lot at dinner parties?


One of the lines is, "This is why I hate dinner parties because people


end up fighting.". But not at your dinner parties.


Sometimes. Mainly when you invite Nick Nairn. I am impressed with


your ability to talk and cook at the same time.


He is a man. It is like walking and chewing gum.


You haven't tasted it yet! LAUGHTER


We're going to chop some aneder and -- coriander. We have the pasta


cooking away in a pan. Just these little claws here and I'm going to


dice this up. I know theatres are a passion for


you because you starred in the West End in 2004? Yes, 2004.


I have definitely done my research, it is not even written down.


Are we going to see you in the UK UK in the UK? I would love to come


back and do a play. There is great theatre. I was going to do a


Broadway play. I did a play here and on Broadway as well. I would


love to. The theatre is, there is something so special about how old


they are, even the dressing rooms. A lot of times in New York the


theatres have been remodelled whereas here you kind of, you feel


the history behind it. Did the Americans have a


fascination for the British theatre and the history that goes behind


it? Is that something that's conscious in America? Maybe!


LAUGHTER No, I'm like the idiot American who


is so charmed by British culture that yes, I would say that I have a


fascination with it. I can't speak for all Americans though.


It is fascinating, the Americans. The dressing rooms and when you go


to these old places, the history and the stuff written on the walls


and all that stuff, it is fascinating when you go into those


places. Yeah. Even I remember my dressing room had a fireplace in it


which I thought was very... A nice touch.


In the winter you need it! We have lobster and then that sits


on there. Beautiful. And then you have your little


lobster linguine. We are going to eat it. We're not going to go on a


tight shot of you eating it. I will tell you when Dexter is on. It


starts this Friday, 17th June, 10pm in the evening on the FX Channel.


Taste the lobster. Spicy, lemony, limy.


Creamy too. The cream has gone in there.


That's delicious. Spicy. What are we cooking for Julia at


the end of the show? Salmon which is rolled in mustard and dill and


served in thin slices with a salad and a deep fried crispy egg. No


duck egg. He is doing that one. Or could she be facing food hell, the


octopus is marinaded and cooked with onions and tomatoes and served


with bulgur wheat tabbouleh. Nick, what do you like the sound of?


Salmon, fantastic. You are not going to do a deep fried soft egg


live. I am.


You're mental. You are.


It is salmon. You have to wait until the end to see the final


result. It is time for Indian food. She is helping a man make a spicy


feast good enough to impress his East Ham is home to a


The Goan community with the church playing


attend morning mass Jonathon's mother-in-law


It's been a long time since so I'm really looking


At Clara's house, all the family and some friends


have shown up for the feast.


So this is my family.


I'd like to introduce you to my wife, Lorraine.


Hi. Nice to meet you.


And that's our son, Benjie. Hi, Benjie.


He's not happy. This is my mother-in-law, Clara.


This must be Clara. It's nice to meet you.


I've bought you a prawn cake. Thank you.


Oh, thank you for inviting me.


I'm so excited. I'm so pleased you have come.


Clara's really gone to town and has cooked a wide variety of dishes.


Goans love meat and fish,


and there's plenty of it today, including pork curry,


masala fried fish, and of course the Goan favourite, fish curry.


Unlike Jonathon, Clara cooks all the time and believes it


was her tasty food that helped her daughters find their love matches.


Are you up for recreating this kind of a meal?


It's going to be hard, because her cooking is very good


and a high standard, but I reckon I'll give it my best shot.




The main


The main dish,


The main dish, the vind lieu. Five black pepper corns. A couple


of cloves. If you can put these in the spice grinder.


And a teaspoon of coriander and a teaspoon of cumin seeds. The


cinnamon. And that's all the spices going in. It is not so spicy. It


should be enough to flavour your meat. This dish is mainly


characterised by the vinegar. A lot of the Portuguese dish have vinegar,


but a lot of the prePortuguese dishes would be flavoured with


tamron. The thought vin was from vinegar and aloo from garlic.


Yes, this dish has a lot of garlic. But because it cooks down to 45


minutes, it is not garlicy, it is beautiful and rounded.


To make the paste for the vind lieu, we are using seven cloves of garlic


and a generous helping of ginger. How many chillies? Three? Three,


sounds good. You know what, I am leaving the


I am mixing this paste along with the freshly


you can leave this to marinade but it's fine to


. Cover the pan and leave to cook for 45 minutes. This will allow the


pork to stew in its own juices. If it does dry out, you can always


add water. It looks good.


You want to have a try? I think so, yeah.


It is hot. It is good. That is really, really


good. Anything like the ones you are used


to? It has to blow their socks off.


She won't believe I've cooked it. Yours is going to be like that. I


have faith! Can I have some more?


For Jonathan's final dish, I am making a wonderful stuffed sea bass.


So, what I brought here... I don't recognise this.


This is a coconut grater. You put it in there and you just turn. Cock


owe nut is an essential ingredientsant, but you can use


frozen one. I find the flesh from a frozen one tastes sweeter. I need


coriander and garlic, four teaspoons of lemon juice without


pips, some ginger, chillies to give it a kick. A tea teaspoon of cumin


and some pictaccios and some freshly grated coconut and whiz to


a a puree. Now we try. Who will you be able to tell if it


is... It should be salty enough and tart enough. If you want more


chilli, you can add another one. I don't think it needs anymore


chilli. What are you saying? Two chillies


was enough. It is a perfect chilli. The final


touch to the chum knee is fried Then I am adding some


You want to just put it in there or so in the oven, depending


We can put some I say you get stuck in.


If I can produce It's up to Jonathon to make sure


That paste is looking a bit That's cos you've not


Coriander goes in first with garlic and ginger.


Let's take out some of this coconut.


I thought it should have been more green...


The kitchen is in chaos and Clara doesn't like to be kept waiting.


I've got to be honest, this knife is the worst I've ever seen.


Two down, one to go. Let's go. Jaldi jaldi. God, that means quick.


Finally, we're done. And lunch is served.


Oh, hi. It looks wonderful.


There's just Jonathon's fish to dish up.


Oh, look at that.


It's too nice to eat. You've done a marvellous job.


It looks good. It looks very good.


OK. Do you like that? Do you like that? Yes.


Well, tuck in.


But what does mother-in-law Clara think?


It's really nice. The same blend I would make, you're quite OK.


They're really good.


I can't believe he's produced it in his own kitchen at home.


Ten out of ten and worth the wait. Can I cook for you again, then?


Certainly. Yeah, the food is really good.


I can't wait to come back again here.


The same time again next week?


Exactly. I can expect you to cook more like this for me next time.




You can


You can see


You can see more recipes on next week's show. Still to come Saturday


Kitchen Live. Nigel Slater has a couple of delicious supper ideas.


He is having garlic toast, topped with grilled goats cheese and he is


making chicken burgers which he serves wrapped in a lettuce leave.


Keith Floyd meets his nemesis in France. This is classic TV. The


great man goes head-to-head with a ferocious female French cook to see


who makes the best best peperade. Scotland's fastest omelette maker,


that's Mr Nick Nairn. You can see them go head-to-head in today's


Saturday Kitchen, the Omelette Challenge coming up live. What will


we be cooking tor Julia at the end show? Salmon or octopus with bulgur


wheat tabbouleh. Tom, what are you going to go for? Salmon with a deep


fried egg or are you going to let her suffer and have octopus? I was


going to say octopus, but it has got to be salmon.


That was not a culinary decision. Me thinks not as well.


Making his Saturday Kitchen debut is a man who turned a small


restaurant in Marlow to a Michelin starred restaurant.


Congratulations on your Michelin Congratulations on your Michelin


star. What are we cooking? We are doing a pork schnitzel with apples


and a fried duck egg. You start off there. You want me to


start off with the apples. Now, tell us about this dish then.


This is the pork loin, people call it loin? Tender loin. It is the


fillet of pork. It is nice. You know, it is easy and quick to cook


and low in fat, but yeah, it is a lovely piece of pork and it is easy


to do. It is an easy dish for a Saturday morning.


But you have got to cook it quickly? That's it. Because it has


got no fat in it? It has a low-fat content and it will dry out.


You take the whole fillet and cut it in half? Cut it in half.


Yes. And I barbed it with an inch of its life with a rolling pin. I


am going to get flour and some eggs and we are going to panee it.


Covering it in bread crumbs ready for frying.


Tell us about your restaurant, it is a pub and still is a pub? It is


a pub. It is a pub. You can come in for a pint, but it is only small,


if most people are eating, there there isn't many table to sit down


and have a beer. But it does work very well. I try to keep it so that


you can come through the door and there is real ales on so people


know what it is. If you want to come in and spend �300 on a bottle


of wine, you are welcome to do so, but if you want to come in and


drink a pint of beer and have steak and chips, that's great.


. Are you a fan of the English pub? Oh yes. Very much so.


Standing up drinking warm, beer, I love it!


LAUGHTER But you are trying to keep it,


although you have the Michelin starred food, it is still the


authentic pub experience, would you say? We try to be as best as we can


be, you know. I want it to be, I'm a simple kind of guy and when I


opened the restaurant. I worked in Michelin restaurants all my life


and I want it to be an environment that I want to go on my day off


which is what myself and my wife aimed for when I opened. If I get a


day off, I'm normally there. You started off with you and a


couple of cooks and now you have got 13 chefs and stuff like that?


It was me and to others and it is a full brigade of about, there is ten


in the kitchen plus another three kitchen porters. Yeah, we are going


to get a duck egg on. Cook it nice and slowly. We are


going to cook the duck egg so it doesn't fry too quickly.


I have turned it up a bit. You might want to turn it down. I will


I will turn in down. Pf Are you not a fan of the chis.Y egg? The yolk


acts as the sauce. I like soft yolks, but I like the crispy


outside bit. Yeah. Yeah.


Served with that we're going to be doing celery.


You want a pickling liquor. Yes. Tell bus that? It is -- tell us


about that. It is equal parts. We are We are


going to get the sugar to dissolve and we are going to put in there


some star anaise and pepper corns. We are going to bring that up to


the boil to get a bit of flavour going into that. The puree is on.


The pork is on. That tender loin will cook quickly.


It will cook quickly. We will keep an eye on it and you don't want to


burn it because that would be a disaster for a Michelin starred


chef to appear on here and burn things!


You have been watching it for the last ten years!


Celery. Celery. I love celery, it is one of


those beautiful English vegetables. People don't use it enough and


normally when you see it, it is normally at weddings with creamed


cheese and rows and rows of that and volume awe and vol-au-vents.


I love it. I use it on the menu with loveage.


What on earth is that? It looks like that, but that green. It is a


herb. Delicious.


Have you ever heard of soup celery? They have it in Northern Ireland.


Rankin uses it all the time. It looks like flat leave parsley.


Do you want this turning over? We have got a bit of butter. Thank


you very much, chef. OK, a bit of butter. A bit of salt.


A bit of water. Just bring that up to the boil. The celery is going to


go in. Yes. We're going just going to take it


so it is still crunchy and it has at nice crunch.


What about the pickle? What have you done with that? The sugar has


come up to the boil. The apples are going in. We are not going to cook


the apples, we are going to let them influse. -- infuse. We will


take it off the heat so I don't burn myself.


What have we got in there? different sorts of apples. I am a


big fan of English apples. It is one of the best fruits.


We saw you on the Great British Menu. You won the main course. Was


that a good idea at the time to win that one because it looked like a


nightmare? I won it two years in a row, but you would have thought I


learned my lesson, but it ened up being a -- ended up being a huge am


of work. It is an amazing show to be involved in and it is a


fantastic achievement if you get to that banquet it is brillian. Main


course twice, very happy. And that was the pig we saw you


prepared? Yes. I did a version of roast hog. There was all sorts of


bits and bobs, but I tried to use all the animal, I used head, brain,


tongue, liver, shoulder, trotters, belly. Everything. I didn't use any


expensive cuts, but the problem, you know with expensive cuts, they


take a lot of work. I am going to take this. All the


res sip the recipes are on our website. You will find dishes from


our previous shows: It probably has got that recipe


that you did on The Great British Menu. You need to put plenty of


paper in the printer because it is about eight pages long!


Any plans to open another restaurant? No, I'm very happy with


the one. One restaurant for me. You just opened one? Yes.


You know how hard it is to run one. One is enough.


OK, the egg is almost there. You popped the apple in there for a


couple of minute as soon as. apple is there for a couple of


minutes. You can leave it in there for one day, two days, ten-days.


This is quickly for this one. Do you want lemon juice in there?


That would be lovely. It will stop it ox diesing as well.


Lid on. I will get your pork out which is


probably about there. Thank you very much, chef.


You have used panco breadcrumbs. Yes, Japanesy breadcrumbs.


It is very crispy. Drain that on to a bit of paper,


chef. And a squeeze of lemon juice as


well. Over the top.


A proper bit of French cooking that. Yes, over the top.


Nice and coloured like that. And you want this draining off? Yes,


please. Just release the egg from the pan.


There we go. Oh. She is stuck! We're all right.


No, no, we're fine. A sigh of relief there.


OK. Pork on to the plate and the apple. I just left everything on.


Don't worry. Mayhem. That's what I'm here for. The


pickled aplings go on the top. little bit of celery gives it that


kind of vegetable Lisa lad -- vegetable salad. A few of the


celery leaves. Remind us of the dish again? That's


my pork schnitzel with with apples and a fried duck egg.


How fabulous does that look? Absolutely brilliant. There you go.


You get to try this again. More food coming your way.


Le It will be the death of me. I am glad you put the celery on top of


it because it negates the pork bit. You could do a fried egg or a deep


fried egg. Pop the yolk and that acts as a


sauce. It looks good to me. It looks good


to me, especially with the apple puree and it is good to use two


different types of apples. And two different types of flavour. A sweet


and a pickically one -- pickly one. It is delicious, sweet and savoury


at the same time. Let's go back to Buckingham and see


what wine Tim has chosen to go with what wine Tim has chosen to go with


Tom, great recipe. There is a couple of tricky ingredients for a


wine matcher. The first is the pickled apple and the other is the


apple puree which rule out a red wine as far as I'm concerned.


So I am after something that's got good acidity and flavour. My first


inclination was to choose something like this. I thought, Austrian dish,


why not an Austrian wine. The wine I have chosen is the Domane Wachau


Gruner Veltliner Terraces. This comes from the Danube. It is made


from Austria's most planned white variety. It varies a lot in style


and quality, but when it is good like this one, it is brilliant.


On the nose, it is appealingingly apply which takes care of those two


tricky ingredients. On the pallet, there is a spiciness in the wine


which works really well with the clove and the pepper corns. There


is a green note here which picks up on the celery and the apples again


and there is enough acidity to cut through the pork and the duck egg


and the breadcrumbs, Tom, I have chosen an Austrian wine to go with


your pork schnitzel. I hope you your pork schnitzel. I hope you


agree they are waltzing together. What do you think of that one?


love it. It is buttery and rich, but a real nice acidity to it.


He got the first one right and this. Atkins is on fire.


More money, of corks �8.49, but worth it. Still a bargain.


�8.49, that's good Let me convert that.


It is $15. Usually, they are sweeter, but this is lovely.


Girls, are you happy happy happy delving into that? Very happy.


You could be join, all you have to do is write to us with a day time


Right, it is time for a few few simple supper ideas from Mr Nigel


Slater. He is making chicken burgers, but is enjoying all things


I try to grow a wide variety I've got borlotti beans,


I'd love to grow garlic, my favourite seasoning, but it never seems to work.


Maybe the foxes eat it. Today I want to use garlic in one of my recipes.


I'm going to use it roasted, as it produces a fantastic puree.


Did you know that there are over 300 varieties grown?


12 of them on the UK's biggest garlic farm in the Isle of Wight...


..where Colin has been cultivating them for over 30 years.


This one comes from the Ukraine.


Purple Moldovan.


There's an Elephant garlic bulb.


You get that beautiful flower. The bees and the butterflies just love it.


This is Provence White.


Mm. Sweeter.


Sweeter than the...


..garlic from the field.


Still takes your breath away!


In honour of garlic, I'm going to make a suave twist on an old favourite of mine.


Goat's cheese on garlic toast. It's so easy to throw together.


I'm using my roasted garlic from earlier,


cooked for about an hour.


Once cooled, pop the puree out of its clove and into a bowl.


Just stir it round so I get a sort of...


stiff paste.


Then I use it like garlic butter.


Start off by lightly toasting some bread. I'm using goat's cheese.


I'm using it, because it has a sharpness that contrasts so well


with the sweetness of the roasted garlic.


And I just spread the roasted garlic puree over the toast.


Plonk the cheese on top of the toast. Then place under the grill.


You're after a slight browning.


I'm using a bed of lettuce, freshly picked from the garden.


To size up the meal a bit, how about throwing in some Parma ham?


So I've got soft lettuce leaves, crisp toast, sweet garlic puree and melted cheese.


That's completely delicious!


The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic.


The trick here is to pick a sharpish cheese to contrast with the sweet roasted garlic.


Tonight I am


Tonight I am cooking


Tonight I am cooking chicken


Tonight I am cooking chicken burgers.


burgers. So


burgers. So I


burgers. So I have


burgers. So I have got chicken mince from the butcher. To that, I


am going to add bacon simply am going to add bacon simply


because I fancy it. There this idea that a recipe must


be followed word by-word. Often, they are there to inspire you.


It is our supper, it is not the cookery writer's supper. Which


means you can add any seasonings. I am adding thyme. The parmesan


seasons it and adds a richness, but also it holds all the ingredients


together so you don't need to stick in egg and flour to hold it, the


cheese has done it for you. Adding breadcrumbs not only makes your


lovely meat go further, but because it is so much lighter than meat, it


So, I'm just going just for the ingredients


I want something luscious to go with my burgers.


So I'm going to make a herb mayo. Use a couple of egg yokes, add some seasoning,


and very, very slowly drip groundnut oil as you whisk it all together.


You can buy mayonnaise. But once you've made it yourself,


you realise how delicious and easy it is,


because you are in total control of texture and taste. It takes about ten minutes.


It's really not that hard.


As it forms a golden thick texture,- I'm adding chopped mint.


It's so easy to put together.


If there's somebody in the family who likes garlic, then you can do a separate bit with some garlic in.


The important thing, when you have fried something like this is...


so that it doesn't break up in the pan, you need to let it form a crust -


it's also crucial to hold the whole thing together,


but it's also crucial flavour-wise,- because by letting something sizzle


So you get that wonderful flavour. That's where it comes from.


You are after a deep golden brown.


But check it's cooked thoroughly in the middle.


I could put these into a bun,


but I want something a little lighter from the garden.


Lettuce is ridiculously easy to grow.


They are tiny little seeds. You just sprinkle them onto soil.


You can pick them when they are very small or you can let them grow.


You could end up with beautiful big leaves.


What I do, I pick my little patty...


I'm going to pop him down on the lettuce. A little bit of mayonnaise.


Then, so it really pops in the mouth and really explodes with flavour,


I'm actually going to put in a couple more whole mint leaves.


Just pop them on. Then I'm just going to wrap this little chap up, just like that.


Then that...is how I'd eat him.


Mmm! That's so delicious.


Mmm! That's so delicious.


Whether you use chicken, pork or beef mince doesn't matter -


the trick is using the Parmesan to tie it all together.




There is


There is is


There is is more great food from Nigel on next week's show. It is


time to answer your foodie questions. Are you full yet or not?


I'm border line drunk actually! LAUGHTER


Welcome to England! LAUGHTER


First, who do we have on the line? It is Louise from London.


Hi James. What's your question for us? My husband loves rhubarb so we


bought some, but I have no idea what to do with it. Do you have any


hints for rhubarb for a savoury or sweet dish? Have you got the long


pieces or short pieces? Long. Outdoor rhubarb.


I guess you are from Ireland? Northern Ireland, yes.


I was over there filming. We made a rhubarb jelly. So you


chop up the rhubarb and put in into sugared syrup and elderflower


cordial, sieve it out and set the jelly with gelatine and we used the


rhubarb that was left as a a compote. Rhubarb goes really well


with mackerel. Mackerel with rhubarb.


I do mine with rhubarb and ice cream. Put it on a tray, sprinkle


it with sugar, orange juice, whisky, roast in the oven, finish it off


with butter and serve it cold with ice cream.


Beautiful. There you go, you have got three


dishes. What do you want us to cook at the end of the show? Definitely


heaven. David, are you there? I am.


What's your question for us? It is for Tom and I want to know how he


got that fabulous crackling that everyone raved about on Great


British Menu? It was a process that took about two months to get right


to be honest with you! Can you narrow that down into ten


seconds? The skin is cooked separately to the pork belly. We


take the skin off and we cook it in a water bath at 70 degrees for 4


hours. Cook the pork at 70 degrees for eight hours and then wrap the


skin on to the to the pork, but one pork belly skin would shrink to


half the size so we need double the amount of skins to one pork belly.


A nightmare. David, best of luck with that!


LAUGHTER Good luck with that. You need a


water bath. What dish would you like to see at


the end of the show, heaven or hell? I went for heaven. I don't


like octopus myself. Neither do I.


Mark from Carlisle, are you there? Good morning.


What's your question for us? question is my wife is under going


chemo at the moment and she is craving pineapple ice cream so I


have been tasked with making her some this afternoon.


You are going to have your work cut out. I wouldn't try to make it?


Pineapple is acidic and fibrous. It would make a great great sorbet and


you could do do ice cream or sorbet or fresh chopped up pineapple with


ice cream, but to make a pineapple ice cream. Fry the pineapple and


serve it with ice cream. I did pineapple on the show the


other week and if you pan fry it and you can have it hot or cold,


but it is great served warm. Flambe it with rum, more alcohol, Julia


and you serve that with vanilla warm that will do the trick. What


dish would you like to see? Heaven. Thanks to Nick for a fantastic day.


The boys at the cook school. I am going to go for a third now.


All our corners are going for heaven.


All the chefs that come on to the show wattle it out against the


clock to see dash battle it out out against the clock to see who can


make a three egg omelette. We have Mr Nick Nairn. His PR team


phoned in and he has a better picture with a tan!


So you are on that blue board. Tom, this is your first effort at this.


Who would you like to beat on our Who would you like to beat on our


board? I would love to beat 25 minutes.


Let's put the clocks on the screens. Are you ready? Yes.


Three, two, one one, go! Tom has got a different technique.


You see the concentration, Julia. Has got to be scrambled. There you


g it is on the plate. Very, very quick.


It is typical bloke. They do it and go, "Yeah.". What do you reckon, Mr


Nairn? That's butter. I'm not marking you


down for that. One of the questions I get is,


"Does James really eat them?". need a straw for that.


Tom, you were quicker. It is an omelette. You want to beat


You were -- Sat. You were way quicker.


Did you beat Mr Nick Nairn? You did it in 20.36 seconds!


A pretty good time there. Nairn, not a chance!


LAUGHTER Will Julia get her idea of food


hell or food heaven the guys in the studio have yet to make their minds


up. We will find out what she is having after a classic film from


the Keith Floyd archive. He is in France today. Sit back and you have


seen this before, haven't you? have.


This is classic TV and if you are in Curry's or Dixons buying your TV,


watch it. It is fuzzy. It is I'm not sure about this music.


Ah, that's better! I can do my commentary perfectly now.


This is Biarritz.


It's a bit like Bournemouth,


but the shutters are up against the Atlantic winds, waiting for the summer parties.


Edward VII, Noel Coward, Sarah Bernhardt, Mrs Simpson - all used to meet here.


But times have changed.


My next victim, Mimi, whose father was the mayor, now gives cookery lessons to TV presenters!


Pauvre petit! Un peu plus rapide. OK. Voila, voila, c'est comme ca.


Si les oeufs ne sont pas battus, ca ne sert a rien.


Nous avons a right one here!


She says I'm really handsome!


This is the piperade, made from colours of the Basque countryside. Pas du tout d'accord!


C'est fait des couleurs du pays Basquaise. Oui. Pas "Basquaise", Basque. Pays Basque.


Blanche, verte et rouge. C'est ca. Red, green and white.


The vegetables of the area. Clive, I'll give you a quick run-through.


Salt, fresh thyme, garlic, pepper.


Sliced onions, fried in lard. Fresh parsley, fresh tomatoes, and red and green peppers.


Eggs, and a glass of wine...


If I don't become an alcoholic after this programme, with la chere- madame, Mimi, my friend(!),


I shall want to know what happened!


Over to the stove, Clive. Ca brule!- It's burning. Ca recommence. Si je mets de la graisse...




Non, mais, c'est tout neuf.


First of all... It's difficult to know who's cooking. C'est moi ou toi(?)


Ecoute... Laisse-moi faire a ma facon. Je vais te dire une chose.


Si les pauvres Basques devaient faire la piperade comme ca -preparer les petites assiettes...!


Real Basque people would not go into this ridiculous detail


to prepare a simple scrambled egg and tomato dish.


Les pauvres! Toi, tu fais une piperade sophistiquee.


Mais la piperade,c'est un plat que les paysans font quand ils rentrent des champs.


I cut it up so that you can see. Non, non, non! Pas du tout! Bon!


OK, the essential thing is that you get into the pan all these bits and pieces,


the onions, red peppers, green peppers, now some garlic, pepper, some salt...


all sizzling beautifully, soft, but not too soft... C'est la Floyd piperade. Oui.


C'est mon tablier, egalement. Maintenant, c'est le mien.Je regrette. Il m'appartient. OK.


A little parsley... Je ne rends pas mon tablier a la BBC!


Let that simmer away for 5 minutes.- Non, ce n'est pas bien. SHE says it's no good!


C'est pas comme ca qu'on fait une piperade. Put the eggs in. Doucement! Je le fais doucement.


Stir the eggs around.


Tu es comme ca, comme ca, comme ca. Tu m'enerves, c'est pour ca.Parce que tu fais mal les choses.


Rien a voir avec une piperade! It doesn't look a BIT like a piperade, she says.


A lot of restaurants in England make it like that!


Dans une poele a demi brulee! It wasn't "demi brulee" at all.


That, with some pieces of fried bread and a good glass of wine, makes a superb snack.


Ca m'etonnerait. It's lovely! Ah, bon? Goute-le! Je doute.


Je vais essayer de gouter,mais vue la facon dont tu l'as fait,- ca ne donne pas envie de gouter.


C'est vraiment pas tres fameux. Tu comprends? Oui, je comprends. Alors, traduis!


She has no interest in eating it because the way I cooked it was so off-putting,


she knows it'll taste awful.Pas mauvais. Les piments sont crus. The peppers are raw.


Pas assez de sel. Not enough salt.Pas de poivre. Not enough pepper.


Ca ne sent pas les herbes, ni le thym, ni le laurier.


So... Madame, c'est a vous. Allez-y! Fais-le! Fais comme chez toi. OK?


Je vais essayer de faire comme chez moi. Oui. That's not a piperade, THAT is a piperade.


Voila. Deja, pour commencer,j'ai tout ensemble, cuit a l'avance.


She's cooked hers all together, whereas mine were all apart, to remind you of my mistakes.


Look at that, Clive, not me. I'm embarrassed!




Je peux dire que tu as oublie le persil? Non. Pas de persil. No parsley. Le persil est dedans.


Il y est deja, le persil.


C'est delicieux! Tu as tout a fait raison. La reine de la piperade...C'est moi! C'est toi! Merci. Merci.


Absolutely true. Look at that rubbish - heavy, lumpy, nasty, British Rail-style eggs.


Jolly awful! But this, with these lovely crunchy slices of jambon de Bayonne, soft, ochre colours...


Magic flavours! We should go off somewhere together. Bye bye! Mimi and I have things to do!






. Right,


whether Julia will be facing food heaven or food hell. Food heaven


could be a wonder piece of heaven. I know you like avocado or food


hell, it could be this lovely piece of octopus. Look at that slam


lovely. Stewed with tomatoes and red wine. What do you think this


lot have have decided? I'm hoping for the salmon obviously. I think


we are unanimous. 7-0. It was a no brainer. I'm going


to take my egg. We are going to get that on to cook because we need to


get these on. We're going to soft boil these. These need to go into


the boiling water for five minutes. They are going to get soft boiled.


A little bit of salt in there. Some vinegar. The vinegar stops the


whites from breaking ideally and then I have got my salmon here. We


are going to marinade that. If you can do my some croutons, goats


cheese, croutony salad. Very simple to make. It is salt, sugar and


vanilla. So salt will go in first. This is flaked sea salt. Sugar and


we have got vanilla which I'm going to chop this up. Vanilla goes


really well, but whisky also. Whisky has a natural affinity with


salmon. You and the booze!


We're just going to blend that and we blend this to a paste so the


vanilla all starts to blend up. I love the idea of vanilla with


that. A bit of clingfilm on our tray like


that. Done it take a a while to cure? 24 hours to cure ideally.


So we're going to fast forward? That's the idea. Here is one I did


earlier. We take our salmon and salt like that. I'm going to take a


piece of wonderful salmon. You can get salmon trout which we had on


last week which is wonderful stuff. You place the salt over there so it


is going to cure nicely. And another piece of clingfilm over the


top. We have got our croutons frying away and this needs to go in


the fridge and it needs to go in. I will put the octopus in there as


well. This needs to go in the fridge for 24 hours or overnight. I


am going to give this to Lofty. Lofty is a cameraman. This is you.


Come here. That's for you Mr Lofty! It is mainly because he is the only


person that still cooks on a pressure cooker that he got off his


gran for his 18th birthday in 1926. But Lofty can cook that octopus. A


nice bit of salmon here. We're just going to break that open. Here we


go. You see the texture of this change, Julia.


That's brilliant. You see the texture of it change.


Cured. So, nearly had it on your dress then! Thanks for that.


Straight in the water. I got your memo about the colour by


the way. Thanks for that.


It wasn't deliberate. We have our mustard.


You got my memo, thank you very much for my toy. While we were off


air. Mr Dexter bobble head. What do you call them here?


wobble head. The same thing.


It is just what I always wanted! You are the first guest in five


years that I have been on that actually brought me something.


Thank you very much. You are welcome.


Does that make you happy? I quite like Bentleys. But I will accept a


bobble head. There you go. So we have just brushed this with mustard.


Is that a bobble head certificatele kill -- serial killer? Open it up.


I like the bit. He got that and even better, it is that behind.


He is hiding it. It is brilliant. We put our dill over the top. We


want to wrap this in cling file. -- clingfilm. How long have our eggs


had? I wasn't timing. A magic magic person in my ear says


four minutes. If you are going to make this, it


will be ready three weeks on Thursday!


The whole idea of gravadlax is a couple of weeks. Flour, egg and


breadcrumbs on the go. Is this something you would attempt at


home? Yeah. Yeah. Yeah. Really? I would.


That's my jam over there, the green stuff.


The green stuff. Your jam? What does that mean?


cup of tea. Get with it, man!


Sorry, dude. When you were doing that programme,


that film about the dancing where you played a ballerina, you went on


to do hip-hop. That same year I was doing Strictly which you call


Dancing With The Stars. Yes. You sound surprised? Yes.


How did you do? I got through to the semi-final.


Good for you. He lost a lot of weight. He was


like a stick insect. Well, Tom is a hip-hop artist. Show


a few moves, Tom. Tom can spin on his head all that thing. It is my


thing. We are going to peel the egg. The


idea is you peel this now. The secret is don't break the white.


Right. So you have got a really... What


did the vinegar do again for the whites? Sor ji? -- sor ji? What did


the vinegar do? It is a protein and it helps it coagulate.


Wow, it is like a science programme. I made that bit up!


How are we doing? Lose that please, boys. We will get our salad ready.


This is our gravadlax which we can slice. Salmon ready, guys. Salad


ready. Can you put it on a plate, please? Do all your Michelin star


little pile, that kind of sort of stuff. We have got our gravadlax


now. Easy, Tom, easy. Just remember who you are cooking this for.


chef. Right, our egg, are you ready?


egg is good. The egg is very good. Deep fried, soft boiled egg. And


then we take this. Careful with the flame. Slice it through. Have you


got a spoon there? I am so in the way!


You have got a soft boiled on there on top of there.


Wow. Get the knives and forks. Meanwhile,


Julia, dive in. Get the wine. Tim has chosen the Taste the


Difference Albarino 2010 at Sainsbury's. It is like speaking


behind a barn door! It is �7.99 from Sainsbury's. We


need to raise our glasses to two members of the team who are getting


married, it is Ben and Mel. They are getting married today. Dive


into that. Tell us what you think with the salmon. We have got ten


seconds towards the end of the show, Friday, 17th June, FX Channel, 10pm.


Dexter, brilliant. Yeah.


James Martin hosts the live cookery show, with guest chefs Tom Kerridge and Nick Nairn. There are classic moments from Nigel Slater, Rick Stein, Anjum Anand and Keith Floyd. Wine expert Tim Atkin matches wine to all the studio dishes.

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