0:00:03 > 0:00:05Good morning!
0:00:05 > 0:00:07I hope you're hungry, because we've got more
0:00:07 > 0:00:08fantastic dishes, top chefs and great guests
0:00:08 > 0:00:10than you can shake a fork at!
0:00:10 > 0:00:20I'm Matt Tebbutt and this is Saturday Kitchen Live!
0:00:33 > 0:00:35Welcome to the show!
0:00:35 > 0:00:38Today's chefs are Miles Kirby, the brains behind the 'Caravan'
0:00:38 > 0:00:41restaurants, Turkish food guru Selin Kiazim, and our wine expert
0:00:41 > 0:00:44is the fantastic Jane Parkinson.
0:00:44 > 0:00:47Good morning everyone!
0:00:47 > 0:00:48Good morning everyone!
0:00:48 > 0:00:50Miles, you're all about 'well-travelled' food, drawing
0:00:50 > 0:00:52inspiration from your culinary travels across the globe.
0:00:52 > 0:00:55It's your first time on the show, what have you got for us?
0:00:55 > 0:00:57Today I'm making pork and Chinese chive dumplings
0:00:57 > 0:01:05with chilli oil and black vinegar mayonnaise.
0:01:05 > 0:01:11Are they hard to do? Do you need to be a MasterChef to make those?No,
0:01:11 > 0:01:18you don't have to be a mast Shaeffer. But a decent amount of
0:01:18 > 0:01:19practice at rolling them around.
0:01:19 > 0:01:22But a decent amount of practice at rolling them around.
0:01:22 > 0:01:23Selin, welcome back, you've helped to revolutionise
0:01:23 > 0:01:26Turkish food in Britain, what have you got for us?
0:01:26 > 0:01:34I want to give it a go. To show that there is more than just
0:01:34 > 0:01:37kebabs and mezzes. And what are you
0:01:37 > 0:01:39And what are you making?
0:01:39 > 0:01:41Today I'm making spiced beef and bulgar wheat
0:01:41 > 0:01:46koftes with lemon wedges and pomegranate molasses yoghurt.
0:01:46 > 0:01:55That is a lovely looking kofte. They look like big lemons.
0:01:55 > 0:01:57They look like big lemons.
0:01:57 > 0:01:58Jane, great to see you.
0:01:58 > 0:02:00Asian flavours and Turkish kebabs!
0:02:00 > 0:02:04How did you get on matching the wines?
0:02:04 > 0:02:08Well, two fantastic dishes but with the heat and the spice we have gone
0:02:08 > 0:02:13for fruity ones. How are you getting on tasting the
0:02:13 > 0:02:18wines, now you are obviously very pregnant!Well it is fine. I'm
0:02:18 > 0:02:23spitting, which is what we normally do anyway. So, it's been interesting
0:02:23 > 0:02:23but possible!
0:02:23 > 0:02:25So, it's been interesting but possible!
0:02:25 > 0:02:28We've scoured the BBC food archives to bring you more classic
0:02:28 > 0:02:30moments from Rick Stein, Keith Floyd, and Mary Berry.
0:02:30 > 0:02:35Our special guest today notched up 19 top ten hits
0:02:35 > 0:02:37in The Saturdays and S Club Juniors.
0:02:37 > 0:02:39Now she's the hottest presenter TICKET around, hosting everything
0:02:39 > 0:02:41from The Xtra Factor and This Morning
0:02:41 > 0:02:44to Ninja Warrior UK!
0:02:44 > 0:02:46She's about to front this year's Children In Need,
0:02:46 > 0:02:55please welcome the very talented Rochelle Humes!
0:02:55 > 0:03:04How are you?How are you?! . That was a lovely inrow, the hottest
0:03:04 > 0:03:08ticket?! I'll take that. Running with that.
0:03:08 > 0:03:13Now, you are doing a leg on Children in Need?Yes it is my fourth year
0:03:13 > 0:03:18hosting. It is such a lovely night. Such a special night. I have grown
0:03:18 > 0:03:22up with Children in Need, my little ones are fully away of Children in
0:03:22 > 0:03:30Need. It is such an honour to be there. And to raise a lot of money.
0:03:30 > 0:03:35And you are there with your husband, Marvin?Yeah.
0:03:35 > 0:03:41Does that work well, the two of you together? You are quite bickery...
0:03:41 > 0:03:46It probably works the one time we do it and a few other bits but apart
0:03:46 > 0:03:51from that, I don't think we should be an Eamon and Ruth.
0:03:51 > 0:03:55The husband and wife and then go home together.
0:03:55 > 0:04:00Yes, to go home and to be happy. It's a tricky one.
0:04:00 > 0:04:06We have ditched each other for other co-hosts.And you like food. You do
0:04:06 > 0:04:16a lot of social media posts?I do. But I've not got a cook book. I'm
0:04:16 > 0:04:22not cooking a lot. But I do enjoy it.
0:04:22 > 0:04:27And Marvin's dad is a chef?Yes. He loves cooking.
0:04:27 > 0:04:33Would you like to say hello?... That was your opportunity!Hi,
0:04:33 > 0:04:41Colin! We are lucky. He will do a lot. When I first met Marvin, it was
0:04:41 > 0:04:45the first Christmas together, the family, it was amazing. Where he is
0:04:45 > 0:04:49a chef, he doesn't cook throughout the year it is the big events he
0:04:49 > 0:04:54loves to do. So Christmas he loves. So I made the table look good and do
0:04:54 > 0:05:01the tree. It was epic. I was not in a flap. My in-laws were over. He's a
0:05:01 > 0:05:08great cook. He is a good cook?A great cook.
0:05:08 > 0:05:15Now, your food heavy and hell?My hell is like a bush tucker trial!
0:05:15 > 0:05:21You have done it now!I'm trying to put the sympathy card out there.
0:05:21 > 0:05:28I don't think it works like that. In the same way that they keep people
0:05:28 > 0:05:32in for the bush tucker trials because they like seeing them do
0:05:32 > 0:05:40them!I know! So, my food heaven, I love fish. Sea bass is what I would
0:05:40 > 0:05:43probably order in a restaurant. I know it is popular. It is not really
0:05:43 > 0:05:48out there. It is a very obvious thing. I might
0:05:48 > 0:05:54as well have said salmon. But I really love sea bass and there are
0:05:54 > 0:06:00cockles in there, right. This threw me a little.
0:06:00 > 0:06:08It did me too, as I have never had them together. I like sea bass and
0:06:08 > 0:06:17cockles, separate, cockles remind me of being a kid, seaside.
0:06:17 > 0:06:24Yes, seaside and you grew up in Essex?Can you tell?! I love
0:06:24 > 0:06:30cockles. I love that you love cockles, I
0:06:30 > 0:06:33don't think of someone like you. I think of someone like me, stuffing
0:06:33 > 0:06:37my face. You should be the poster girl for
0:06:37 > 0:06:45cockles!I would love that. They would love that
0:06:45 > 0:06:51Yes, I love them, the dodgy little cup with loads of vinegar.
0:06:51 > 0:07:00So, cockles, sea bass and marsh. They are my favourite -- mash, they
0:07:00 > 0:07:02are my three favourite things together.
0:07:02 > 0:07:12And what about the food hell?Lamb. Or anchovies. I hate it when people
0:07:12 > 0:07:17sneak anchovies into things. Like the lamb and the salad.
0:07:17 > 0:07:27It is integral!No, it is not. Chicken, cheese but not anchovy.
0:07:27 > 0:07:34You don't like them as they are silvery?I know, I had that chat
0:07:34 > 0:07:39with you and I said that, they were silvery. But they really mike may
0:07:39 > 0:07:46hair stand up. So, an shovey?And sprouts! Yes,
0:07:46 > 0:07:53that is my hell. Would you like that?Of course I do,
0:07:53 > 0:07:55I wrote the recipes!
0:07:55 > 0:07:57Of course I do, I wrote the recipes!
0:07:57 > 0:08:00So if the viewers give you heaven, I'll make sea bass with cockle
0:08:00 > 0:08:01popcorn sea vegetables and cockle butter sauce.
0:08:01 > 0:08:04I'll steam some sea bass, deep fry some cockles,
0:08:04 > 0:08:06and serve with a rich sauce of cockle liquor,
0:08:06 > 0:08:07sauteed sea vegetables and herbs.
0:08:07 > 0:08:10Like the look of that?I really like the look of that!Let's hope the
0:08:10 > 0:08:11people at home do!
0:08:11 > 0:08:13Let's hope the people at home do!
0:08:13 > 0:08:16But if Rochelle gets hell I'll be making slow roast lamb
0:08:16 > 0:08:17packed with anchovies and rosemary, served with
0:08:17 > 0:08:19Jansson's Temptation and sauteed sprout tops.
0:08:19 > 0:08:20Do you know what that is?Hell!
0:08:20 > 0:08:21Hell!
0:08:21 > 0:08:23I'll stud some lamb with plenty of anchovies and
0:08:23 > 0:08:25rosemary before roasting and serving with sauteed
0:08:25 > 0:08:27sprouts and Jansson's Temptation, which is a Swedish gratin-style dish
0:08:27 > 0:08:32of potatoes, cream and more anchovies!
0:08:32 > 0:08:36Oh, the anchovies in the potatoes? Yes!You have ruined what would have
0:08:36 > 0:08:37been a lovely dish.
0:08:37 > 0:08:39You have ruined what would have been a lovely dish.
0:08:39 > 0:08:42But you'll have to wait until the end of the show to find
0:08:42 > 0:08:44out which one the viewers give you!
0:08:44 > 0:08:46Don't forget, what Rochelle eats is up to you!
0:08:46 > 0:08:49Just go to the Saturday Kitchen website before 10.15am this morning.
0:08:49 > 0:08:50Get voting!
0:08:50 > 0:08:51We also want your questions.
0:08:51 > 0:08:53You can ask our experts anything, just dial:
0:08:53 > 0:08:540330 123 1410.
0:08:54 > 0:08:57You can also get in touch via social media using
0:08:57 > 0:09:02the hashtag, #SaturdayKitchen, and Jane you'll read comments
0:09:02 > 0:09:04the hashtag, #saturdaykitchen, and Jane you'll read comments
0:09:04 > 0:09:07as they come in.
0:09:07 > 0:09:09Keep them clean!
0:09:09 > 0:09:11Keep them clean!
0:09:11 > 0:09:17Right, let's get cooking!
0:09:17 > 0:09:20Feel free to chip in. .I'm so excited!
0:09:20 > 0:09:21I'm so excited!
0:09:21 > 0:09:25Miles, what are we making?
0:09:25 > 0:09:29So, we have little parcels of deliciousness.
0:09:29 > 0:09:34Chinese chives, what are these bringing?Just their punkency. A
0:09:34 > 0:09:36real onion flavour but with
0:09:36 > 0:09:36bringing?Just their punkency. A real onion flavour but with the
0:09:36 > 0:09:43garlic. When you smell that it is the flavour, you wonder what it is.
0:09:43 > 0:09:48They are potent. A little bit farty for want of a
0:09:48 > 0:09:54better word!So, this is typical of the foods I have tried at your
0:09:54 > 0:09:58restaurant, Caravan. You have four? Four now. We opened the last one a
0:09:58 > 0:10:02month ago. You were ahead of your time with the
0:10:02 > 0:10:07grazing plates. Yes, sure. Thank you.
0:10:07 > 0:10:13Like a mezze?Kind of but with no geographical borders, telling us
0:10:13 > 0:10:18what we can and can't do. You are very good at that, I have to
0:10:18 > 0:10:24say. You spent a lot of years working with Peter Gordon?I Z I
0:10:24 > 0:10:28arrived in the UK in 2001 and landed on his doorstep.
0:10:28 > 0:10:32He was on the show a couple of weeks ago.
0:10:32 > 0:10:38The guy is just brilliant. Yeah, he's a legend.
0:10:38 > 0:10:45The combinations of the flavours and drifts around the kitchen looking
0:10:45 > 0:10:48cool, and then this great dish comes out.
0:10:48 > 0:10:54I owe him a huge debt of gratitude, taking me under his wing when I
0:10:54 > 0:10:59arrived in the UK. And then running the restaurant and giving me the
0:10:59 > 0:11:04opportunity to go on and open my own. So, Peter, if you are watching,
0:11:04 > 0:11:09thank you very much. Well, he is always on a plane!
0:11:09 > 0:11:15Sellin, you worked for Peter.Yes, I did and Miles was my first head chef
0:11:15 > 0:11:23many years ago.What was he likes a a head chef?Nasty!A joy!We was
0:11:23 > 0:11:30amazing. Honestly. I'm not just saying it because he is here!I love
0:11:30 > 0:11:35the shirt it is not that threatening!Apparently I have a
0:11:35 > 0:11:39look.He does. What is that?The look of
0:11:39 > 0:11:43disappointment. That's worse than getting shouted
0:11:43 > 0:11:47at. You might see it.
0:11:47 > 0:11:54So, I'm heating up oil here with star anise, bay leaves and ginger.
0:11:54 > 0:12:02Infusing flavour into that. In here is Chinese five spice, sesame seeds,
0:12:02 > 0:12:06red pepper flakes, chilli powder, and ginger and garlic. I will heat
0:12:06 > 0:12:13the oil up and pour that all in there later.
0:12:13 > 0:12:25And here is the chives, minced pork, and the fish sauce.
0:12:25 > 0:12:29Miles, I just used normal chives. That is fine.
0:12:29 > 0:12:32If you find something that works, just do it.
0:12:32 > 0:12:37That is the ethos and the attitude of the restaurant, isn't it?That's
0:12:37 > 0:12:43absolutely right. We travel the world. To the Chinese supermarkets
0:12:43 > 0:12:47and draw insiration, and when we get home we want to try things out
0:12:47 > 0:12:54there. Is no right and no wrong. So the dumplings need to go in now
0:12:54 > 0:13:00as they take a while. Put them flat side down.
0:13:00 > 0:13:06I have never seen them cooked before. I was intrigued. Cook them,
0:13:06 > 0:13:10add the water and put the lid on and it steams.
0:13:10 > 0:13:15Yes, and there is a crispy side, the rest is soft and steamy and full of
0:13:15 > 0:13:22deliciousness. Parcels of deliciousness!Porky
0:13:22 > 0:13:26deliciousness. And this mayonnaise is lovely. Just
0:13:26 > 0:13:29shop bought. You can make your own.
0:13:29 > 0:13:33It has black vinegar?It is distilled rice vinegar.
0:13:33 > 0:13:40It's delicious. It is aged in the barrel. It takes
0:13:40 > 0:13:45on a smoky, woody flavour. It has a deep sherry.
0:13:45 > 0:13:53You could use a Shaoxing wine.I found a recipe online to make your
0:13:53 > 0:13:56own Chinese black vinegar. I used that.
0:13:56 > 0:14:05Amazing. Was it an infusion. It was one part rice vinegar, one
0:14:05 > 0:14:11part balsamic vinegar and three parts water.
0:14:11 > 0:14:15Did it taste good?It did, yeah. Good.
0:14:15 > 0:14:16Good.
0:14:16 > 0:14:20Remember if you'd like to ask us a question, then give us a call
0:14:20 > 0:14:21now on: 0330 123 1410.
0:14:21 > 0:14:26Calls are charged at your standard network rate.
0:14:26 > 0:14:31Now, let's fold. Fold, man.
0:14:31 > 0:14:34Take one of these. I'll give you a teaspoon.
0:14:34 > 0:14:47These are thick. They look like a wonton?It is a goyzu wrapper.
0:14:47 > 0:14:53Right, let's see this. So we have colour on those now?Yes.
0:14:53 > 0:14:59We let them sit. Deglaze with water, turn the heat down and throw the lid
0:14:59 > 0:15:03on top and that steams them. How long to cook?About three
0:15:03 > 0:15:06minutes. OK.
0:15:06 > 0:15:16And this recipe it is quite dramatic!The recipe in the book?
0:15:16 > 0:15:22This is not in your book. But it is delicious.
0:15:22 > 0:15:28It is selling very well. I took the book home.
0:15:28 > 0:15:33Do you have a favourite recipe?I loved the free flowing. No
0:15:33 > 0:15:39restrictions. It is not this is just Italian, French, you take from
0:15:39 > 0:15:43anywhere. It is, in a good way, like a magpie.
0:15:43 > 0:15:49It is total. That is a New Zealand influence. We are so isolated
0:15:49 > 0:15:54geographically, we turn to our neighbours and anyone close for
0:15:54 > 0:16:00influence at all. And we have a can-do attitude, if we want
0:16:00 > 0:16:04avocados, we start growing them. There is your first one. That looks
0:16:04 > 0:16:08good. What do you think, guys? It is not
0:16:08 > 0:16:16bad!Can I ask a question, what are you calling that is it a pastry? Is
0:16:16 > 0:16:24it shop-bought?Yes, at any Asian supermarket.This make it is so much
0:16:24 > 0:16:28easier for me, shop-bought mayo and pastry.
0:16:28 > 0:16:35You had me at shop-bought!
0:16:35 > 0:16:40Chinese supermarkets are my favourite places to go, actually. I
0:16:40 > 0:16:45make them with the kids, Eli and Marlin, hello if you are watching.
0:16:45 > 0:16:49They love making these and eating them as well.I would love to make
0:16:49 > 0:16:56them.It is good fun, and quite interactive. Good fun. We are about
0:16:56 > 0:17:05ready to go. That looks good.OK. That gets poured over Berra.Black
0:17:05 > 0:17:12vinegar mayonnaise.Mayonnaise is done.Just get a spoon, and be
0:17:12 > 0:17:19careful. The black vinegar mayonnaise goes on to the bottom of
0:17:19 > 0:17:29the plate. That should really spark up.It looks like it is going to
0:17:29 > 0:17:33ignite! OK, you have all of the ingredients, the Sichuan pepper is
0:17:33 > 0:17:40in there. Let that calm down.Yeah. Here are some we prepared earlier,
0:17:40 > 0:17:45because that needs to cool down before we use it. It is time to
0:17:45 > 0:17:51plate up. Is it time to plate up? A bit of picked coriander for colour.
0:17:51 > 0:17:57I will grab the curry leaves.You have four of these restaurants now.
0:17:57 > 0:18:07Four. We opened the first at Exmouth market in 2010. Then we opened in
0:18:07 > 0:18:10Kings Cross in 2012, the day the Olympics finished. The day after the
0:18:10 > 0:18:20Olympics finished. 2016, Bankside, behind the Tate modern. And a month
0:18:20 > 0:18:29ago, we opened, where did we "Matt Cannon Street.I love the look of
0:18:29 > 0:18:33the restaurants as well. You get a lot of reclaimed and recycled stuff.
0:18:33 > 0:18:37They looked like they have been established for a long time.I am
0:18:37 > 0:18:43always told that the Caravan restaurant have been there forever,
0:18:43 > 0:18:54which is nice.Making a dining room look old with pictures and
0:18:54 > 0:18:56paintings, a bit shabby, it lends to the comfortable nature of
0:18:56 > 0:19:06restaurants.Layer it up. The curry leaves, a few black sesame seeds on
0:19:06 > 0:19:13top.What do you call that?Pork and Chinese chive with black vinegar
0:19:13 > 0:19:22mayonnaise and Sichuan pepper chilli oil.Looks amazing.Thank you.
0:19:22 > 0:19:29Let's go over here. Are you ready for these?Yes, I am. Asian is one
0:19:29 > 0:19:35of my favourite things, I did say that.I had a nightmare that your
0:19:35 > 0:19:38food hell would-be Chinese dumplings.That is food heaven for
0:19:38 > 0:19:45me.Dive in, it is about you today. If I chop stick on telly, it won't
0:19:45 > 0:19:47work out.
0:19:47 > 0:19:50Jane, what have you chosen to go with Miles's delicious dumplings?
0:19:50 > 0:19:59You were drinking a wine from Miles's homeland. I have chosen
0:19:59 > 0:20:02Villa Maria Sauvignon Gris, £9.99 from Co-op. You see more of it on
0:20:02 > 0:20:10the high street, it was related to Sauvignon blanc. It is a bit richer,
0:20:10 > 0:20:16so it is good for chilli oil, which is smoky. But it is also fresh
0:20:16 > 0:20:24enough to cut through the chives. Keep going.I feel bad. It is my
0:20:24 > 0:20:33first time! I am being polite.You have it.
0:20:33 > 0:20:37I'm not drinking it, because I'm pregnant, but hopefully you find
0:20:37 > 0:20:42it...Is it difficult, have your tastes changed?I have been waiting
0:20:42 > 0:20:46for them to accentuate, but it hasn't happened. I make the dishes
0:20:46 > 0:20:51and taste the wine, spit it out, hopefully you like it.
0:20:55 > 0:20:59Selin, what are you cooking later? Spiced beef and bulgur wheat koftes.
0:20:59 > 0:21:03Don't forget,
0:21:03 > 0:21:06Remember if you'd like to ask us a question, then give us a call
0:21:06 > 0:21:07then give us a call
0:21:07 > 0:21:09now on: 0330 123 1410.
0:21:09 > 0:21:18lines close at 10:15.
0:21:18 > 0:21:19You haven't got long so get dialling!
0:21:19 > 0:21:22Or you can tweet us a question using the hashtag #saturdaykitchen.
0:21:22 > 0:21:24And don't forget to vote for Rochelle's food heaven or
0:21:24 > 0:21:25hell on our website.
0:21:25 > 0:21:26Now it's time to join Rick Stein on one of his Long Weekends.
0:21:42 > 0:21:46I am excited. I have got off the plane and we are going to the hotel.
0:21:46 > 0:21:48I have never been here. It is an incredible
0:21:48 > 0:21:52I have never been here. It is an incredible wonderful anticipation. I
0:21:52 > 0:21:57started reading up about food and architecture, and about museums, but
0:21:57 > 0:22:02the food has drawn me here. I thought I would find a lot of pork
0:22:02 > 0:22:08knuckle, potato and dumplings, and sauerkraut. Yes, I am going to find
0:22:08 > 0:22:12that, but I have been reading about cutting edge, there are a lot of
0:22:12 > 0:22:21aggregate chefs, and I think that is what Berlin, for me, is going to be
0:22:21 > 0:22:31about, and attitude, and intelligent, artistic, asked
0:22:31 > 0:22:32attitude.
0:22:35 > 0:22:42Wow! This is how I imagined Berlin to be. Look at that, and old mini.
0:22:42 > 0:22:48Duvet in the back. I had one of those. This is fab. Good evening.
0:22:48 > 0:22:55Good evening.Lovely hotel, very unusual.It is.My name is Rick
0:22:55 > 0:22:58Stein, I am checking in.
0:22:58 > 0:22:59unusual.It is.My name is Rick Stein, I am checking in.It is your
0:22:59 > 0:23:06first time. I am Caroline. It is your first time here?Yeah.In
0:23:06 > 0:23:13Berlin as well?Yeah. I have a long weekend, I am doing some filming.
0:23:13 > 0:23:14I've only been here
0:23:14 > 0:23:16weekend, I am doing some filming. I've only been here for an hour but
0:23:16 > 0:23:21I am getting a feel for the basic, down-to-earth, no-frills mixed with
0:23:21 > 0:23:31a dash of post-war modernism. I have a feeling that I'm going to
0:23:31 > 0:23:41find Berlin anything but dull. Josh! This is so good. Look at this.
0:23:41 > 0:23:45Look at the ceiling, it is like an old car park, pipes and wires
0:23:45 > 0:23:52everywhere. This is what I think is the zeitgeist of the whole Berlin
0:23:52 > 0:23:58experience. I am told we are opposite the zoo here. This room is
0:23:58 > 0:24:03supposed to overlook the monkey house. Presumably, that's what the
0:24:03 > 0:24:07hammock is for, you can watch the monkeys. I'm a bit clumsy, I would
0:24:07 > 0:24:11do that. Lovely German sense of humour, I
0:24:11 > 0:24:16think! I was tempted to have an early
0:24:16 > 0:24:21night, but I had to eat, and one of the restaurants I have heard a great
0:24:21 > 0:24:28deal about from my chef friends is here. It is a hot ticket in Berlin,
0:24:28 > 0:24:37but fortunately, the owner, a fierce looking man called believe Wagner
0:24:37 > 0:24:45had heard of me.It is unfiltered, really straight, enjoy.Billy has a
0:24:45 > 0:24:49set menu, that is all there is, take it or leave it, it is fiercely
0:24:49 > 0:24:55local, they don't even serve lemons. It's like theatre in the round,
0:24:55 > 0:24:59where the kitchen becomes a stage.
0:25:01 > 0:25:06When they have a dining room and a kitchen, everybody is at one point
0:25:06 > 0:25:10in the kitchen, because people are cooking there and talking.You are
0:25:10 > 0:25:15trying to cook, and they stand over you with a glass of wine. How are
0:25:15 > 0:25:24you... How is everything?!Here, the chef is a waiter. More a person who
0:25:24 > 0:25:26serves food. To start, B slices of smoked eel
0:25:26 > 0:25:34with ice wine vinegar jelly with garnished radish shoots, then baby
0:25:34 > 0:25:37leeks. Later, they are gently
0:25:37 > 0:25:38garnished radish shoots, then baby leeks. Later, they are gently fried,
0:25:38 > 0:25:43thin slices of tasty fat with crushed fennel seeds. I love the way
0:25:43 > 0:25:49they curl up like Spring flowers in the sun. The leeks are presented
0:25:49 > 0:25:54like a mini version of Stonehenge. Set in a lake of pork stock.
0:25:54 > 0:25:57like a mini version of Stonehenge. Set in a lake of pork stock. Now,
0:25:57 > 0:26:02neck of Saddleback pork, first barbecued for five minutes, then
0:26:02 > 0:26:07finished off in the oven for another five. Blanched salad leaves,
0:26:07 > 0:26:13garnished with frozen pine needles, yes, frozen pine needles. And yes,
0:26:13 > 0:26:17they taste lovely! What a great idea!
0:26:17 > 0:26:22That's a reduced pork stock made with meat juices with wine.
0:26:22 > 0:26:29That is trout, and it is actually wild trout, very fresh, very, very
0:26:29 > 0:26:34lightly seared. In fact, it is like raw in the middle, which is how I
0:26:34 > 0:26:38like oily fish like trout and salmon. The mashed potato, I don't
0:26:38 > 0:26:42know how they have done it, but it has a smoky flavour. And a pure rate
0:26:42 > 0:26:52of kale. I don't know if this is allowed...
0:26:54 > 0:26:58Would you ever think about putting pork knuckle or sauerkraut or
0:26:58 > 0:27:02anything on the menu?We had pork knuckle on the menu, but German
0:27:02 > 0:27:09cuisine is not German cuisine, you have regional cuisines, because
0:27:09 > 0:27:13Germany, until 1840, was split up. It wasn't one country. So German
0:27:13 > 0:27:19cuisine is something that is nonexisting. If people tell German
0:27:19 > 0:27:24cuisine, it is probably Austrian, to be honest!
0:27:24 > 0:27:30Well, that was a nice, light supper. Time for bed now. I hope to see
0:27:30 > 0:27:32monkeys in the morning.
0:27:38 > 0:27:45Thanks, Rick.
0:27:45 > 0:27:49We saw him trying speck lard there, I was in Germany myself,
0:27:49 > 0:27:51so I thought I'd make a dish using lard too, it's
0:27:51 > 0:27:55a much-maligned ingredient.
0:27:55 > 0:28:01My wife said I was mad to use lard and serve it to Rochelle Humes.I
0:28:01 > 0:28:11don't feel like I know enough about lard.Smell the large. -- lard. It
0:28:11 > 0:28:17is good for you.I read something the other day that said, everyone is
0:28:17 > 0:28:20obsessed with coconut oil.
0:28:20 > 0:28:23the other day that said, everyone is obsessed with coconut oil. Isn't it
0:28:23 > 0:28:27true that they say that lard is better for you than coconut oil.It
0:28:27 > 0:28:33is better than butter, organic lard. If you get your own pig fat or the
0:28:33 > 0:28:38fact that comes out of a Sunday roast, that is better for you than
0:28:38 > 0:28:45butter.And it tastes really nice. Also, organic lard, not that I am a
0:28:45 > 0:28:49spokesperson for lard, actually contains high quantities of vitamin
0:28:49 > 0:28:53DCOM which we are all division of in this country because we don't get
0:28:53 > 0:28:57enough sunshine. The pigs take on the sun, and it is absorbed into the
0:28:57 > 0:29:07fat. When we eat lard, we take on bit indie -- vitamin D. A lot of
0:29:07 > 0:29:12restaurants will use this as a spread on bread, instead of butter.
0:29:12 > 0:29:20I don't like that. It's awesome. Really?
0:29:20 > 0:29:25They put it with apple and spices, it is delicious. That is the
0:29:25 > 0:29:33finished item. Anyway, enough lard chat. I have some of the smoked
0:29:33 > 0:29:39bacon that you saw Rick using. I am going to pan fry some red mullet,
0:29:39 > 0:29:45and I have a poor production with oil, for sweetness. The Germans love
0:29:45 > 0:29:51sausage, and also love sauerkraut. I will put that in as well, some
0:29:51 > 0:30:00juniper, and some German did you say crepe? Sauerkraut.
0:30:04 > 0:30:10I am admiring the chopping. Honestly. I really wish I could do
0:30:10 > 0:30:18the whole...Let's talk about Children In Need.Yes.You are
0:30:18 > 0:30:23co-presenting with your husband, what slot are you doing?We all do
0:30:23 > 0:30:31different slots. We do from about 10pm onwards. Hours is a bit more...
0:30:31 > 0:30:41That is when it can be more risque. A bit more music, a bit more lively.
0:30:41 > 0:30:49I think it's a great watch and over the years, the way it's developed is
0:30:49 > 0:30:57pen henomenal. Over the years, we have raised over
0:30:57 > 0:31:06pities the 900 million. It is unheard of. Last year it was
0:31:06 > 0:31:11amazing. It is my fourth year. Everyone says
0:31:11 > 0:31:14are we aiming to beat the total again this year. But it's not about
0:31:14 > 0:31:19that. In a world where it is not great for a lot of people, raising
0:31:19 > 0:31:26£60 million. Let's raise more. We would love to but, you know, we are
0:31:26 > 0:31:29just grateful for anyone that can take part.
0:31:29 > 0:31:35I remember when the total first hit £20 million. I was amazed. And yet
0:31:35 > 0:31:39year on year, it goes up and up. Eve no-one the height of recession,
0:31:39 > 0:31:42there is still no downturn in the amount of money that people will
0:31:42 > 0:31:50raise?It isExactly. It is a night, where, like I say, a lot of people
0:31:50 > 0:31:56have grown up with Children in Need. You are so invested. No matter what,
0:31:56 > 0:32:00it seems that everyone does try to put their hand in their pocket to
0:32:00 > 0:32:05help. It is brilliant. It says such a lot about our country, in what has
0:32:05 > 0:32:09not been a great year. And the films that they produce. . I
0:32:09 > 0:32:15will sit down with a bottle of wine and watch the programme, the highs,
0:32:15 > 0:32:21the lows, and then you get a film, oh, my God, it tears you apart.
0:32:21 > 0:32:25#123450i6789 I have to desensitise myself to them now. I watch them
0:32:25 > 0:32:31about four times before the night it will still make me emotional but not
0:32:31 > 0:32:36lose it all together. What about the fun elements? There are a lot of
0:32:36 > 0:32:46those. What can we expect this year? There are a lot of music acts. This
0:32:46 > 0:32:58year, we have Rita Ora performing.
0:32:59 > 0:33:05There is Jason Derulo. Did she turn on the Christmas
0:33:05 > 0:33:12lights, Rita?Really? She is all over the place that woman.
0:33:12 > 0:33:21But she is performing. EastEnders are doing a whole musical section.
0:33:21 > 0:33:26Ore, our Strictly winner, obviously we know he can dance, But we are
0:33:26 > 0:33:31finding out if he can sing. So he is doing a whole Gene Kelly number.
0:33:31 > 0:33:36That is amazing. I wouldn't be able to sleep.I
0:33:36 > 0:33:42follow him on Instagram, I think he is a little nervous. Like, oh, no,
0:33:42 > 0:33:49what I have let myself in for.I presume you ask them all months ago
0:33:49 > 0:33:56and it is like "yeah, that will be great"!We are so lucky with
0:33:56 > 0:34:00everyone that gets involved. And we are always shocked when they want to
0:34:00 > 0:34:07give it a go. But it is really nice. What are you and your husband doing?
0:34:07 > 0:34:15We are hosting from 10.00pm until the end. We have a few games. We are
0:34:15 > 0:34:19doing a Humes Mastermind. Which will be fun. Our specialist subject is
0:34:19 > 0:34:23each other. That could end really badly?It ends
0:34:23 > 0:34:30terrible. I don't think it will be a good idea. Mastermind have said we
0:34:30 > 0:34:35can do it but we have to do it properly. We have the whole package,
0:34:35 > 0:34:39the lighting, the questions must be asked in a certain way and the point
0:34:39 > 0:34:45scoring. So they were particular on letting us do it but making sure it
0:34:45 > 0:34:50was done properly. I was just happy about sitting on
0:34:50 > 0:34:58the old chair!The 1970s?Yeah. It up could end miserable for us, we
0:34:58 > 0:35:04could have a Barney. Who knows!It is a dicey area. I have been married
0:35:04 > 0:35:09for nearly 20 years but I'm not so sure of what colour my wife's eyes
0:35:09 > 0:35:15are! No offence! But these things you take for granted. You don't
0:35:15 > 0:35:20think about it until you are sat in a black chair, presumably!You doubt
0:35:20 > 0:35:24yourself a little more. Don't you. Never doubt yourself!Wrong and
0:35:24 > 0:35:31strong! So, it will be good. It will be really, really good. A good
0:35:31 > 0:35:36night. I'm looking forward to it. It is so much effort. So much goes
0:35:36 > 0:35:53into the show. It is for such a good cause.Yes. Children in Need are
0:35:53 > 0:35:59funding almost 2600 projects across the UK. So it is really an honour to
0:35:59 > 0:36:08be supporting and helping. So, let's get this together.
0:36:08 > 0:36:14Is this like fermented cabbage?Yes. So a little bit of pork, a little
0:36:14 > 0:36:18bit of the cabbage with the nice smoky bacon. Then our little fillets
0:36:18 > 0:36:25of mullet. You're a big fish fan?I am.
0:36:25 > 0:36:36Are you a big fish fan with lard? I'm about to find out! I couldn't
0:36:36 > 0:36:40believe coconut oil was bad for me after all that. I really bought into
0:36:40 > 0:36:45that. Sorry about that.
0:36:45 > 0:36:54Right, dive in.Can you eat the skin?Of course!Sorry...It's nice
0:36:54 > 0:37:01bacon.That's really good. Really, really good.
0:37:01 > 0:37:09You like that? How's the lard?Is it bad to say that I wouldn't know,
0:37:09 > 0:37:14maybe I just don't know what I'm looking for in lard?Yes, you can!
0:37:14 > 0:37:15Yes, you can!
0:37:15 > 0:37:18So what will I be making for Rochelle at the end of the show?
0:37:18 > 0:37:22Will it be her food heaven - sea bass, cockles and vegetables?
0:37:22 > 0:37:25If so I'll make seabass with cockle popcorn, sea vegetables
0:37:25 > 0:37:27and cockle butter sauce.
0:37:27 > 0:37:29I'll steam some seabass, deep fry some cockles,
0:37:29 > 0:37:31and serve with a sauce of cockle liquor, sauteed sea
0:37:31 > 0:37:35vegetables and herbs.
0:37:35 > 0:37:43Can you taste it now?I can taste it in the after taste. It tastes meaty.
0:37:43 > 0:37:44It tastes meaty.
0:37:44 > 0:37:47But if Rochelle gets hell I'm making slow roast lamb
0:37:47 > 0:37:48with anchovies and rosemary, Jansson's
0:37:48 > 0:37:49Temptation and sauteed sprouts.
0:37:49 > 0:37:51I'll stud some lamb with lots of anchovies and rosemary
0:37:51 > 0:37:53before roasting and serving with sauteed
0:37:53 > 0:37:54sprouts and Jansson's Temptation, a gratin-
0:37:54 > 0:37:56style dish of potatoes, cream and more anchovies!
0:37:56 > 0:37:58Don't forget, what she gets is down to you.
0:37:58 > 0:38:00You've only got around 25 minutes left to vote
0:38:00 > 0:38:06for Rochelle's heaven or hell.
0:38:06 > 0:38:08At the moment it's looking very close so go
0:38:08 > 0:38:10to the Saturday Kitchen website and have your say now!
0:38:10 > 0:38:13We'll find out the result at the end of the show!
0:38:13 > 0:38:14Now more from Keith Floyd in France.
0:38:14 > 0:38:15Now more from Keith Floyd in France.
0:38:15 > 0:38:23This week he's showing off his knife skills in the Basque region.
0:38:23 > 0:38:28These farmers aren't posing for picture postcards, you know, they
0:38:28 > 0:38:33are an essential part of the region. And the landscape is dotted with
0:38:33 > 0:38:38these delicious looking stacks of fern. Reminding me of crunchy Walnut
0:38:38 > 0:38:44Whips. The cooking here is highly spiced and gutsy. It is simple to
0:38:44 > 0:38:48cook and not wild lie expensive. This place is like a morgue. Nobody
0:38:48 > 0:38:52here. 48 tables and not an order in the
0:38:52 > 0:38:58place. Well, it is January, after all. You know how we bust into these
0:38:58 > 0:39:04places and scrounge things, put their patrons to a lot of
0:39:04 > 0:39:08inconvenience, so I thought that they could have the afternoon off.
0:39:08 > 0:39:16One of the things in this Basque region, they love their peppers, the
0:39:16 > 0:39:18red peppers, green peppers and onions.
0:39:18 > 0:39:25They are the colours of the region. And very proud of this bayonne.
0:39:25 > 0:39:30It is an essential part of what I am cooking today. And we have lovely
0:39:30 > 0:39:35free range chicken. That is economical. I have seasoned them
0:39:35 > 0:39:41with salt and pepper. Over here, beautiful red tomatoes that I
0:39:41 > 0:39:48peeled, skinned and crushed up and another must-have, the famous red
0:39:48 > 0:39:57pepper pimiento powder. So, a little glass of wine. . As
0:39:57 > 0:40:02they say, a day without wine is like a day without you know what I mean!
0:40:02 > 0:40:06And so the director says I have not been doing enough of demonstrating
0:40:06 > 0:40:12culinary skills. So let's chop up a few onions, like that. We need to
0:40:12 > 0:40:20fry those in some lovely lard. This is a dish in the Basque, you don't
0:40:20 > 0:40:25use olive oil here, butter, or corn oil it is either goose fat, duck fat
0:40:25 > 0:40:35or pork fat. I have to chop the green purposes up. Are you going to
0:40:35 > 0:40:43help Clive? People like to watch this, they hope I'm going to cut my
0:40:43 > 0:40:49fingers but I never do! Right cut those up and then this one. Very
0:40:49 > 0:40:57elementary, simple. Then we need some Bayonne ham cut into little
0:40:57 > 0:41:01pieces and I'll explain where the bits go when we move over to the
0:41:01 > 0:41:07stove. Chop them up into smaller bits. I'm quite enjoying myself. I
0:41:07 > 0:41:11have the whole hotel to myself. There are about 800 rooms here and
0:41:11 > 0:41:17only the BBC crew staying in it. It must be a turn-off for the owners!
0:41:17 > 0:41:24There a bit of chopped parsley. Lovely fresh thyme. Look, a rainbow.
0:41:24 > 0:41:30Isn't that pretty? A little pimento to add to the effect. Stay on that,
0:41:30 > 0:41:34Clive. No! Stay on that, please. Thank you very much. I'm going over
0:41:34 > 0:41:43to the stove, OK? OK. Into this little pan, the ideal meal for one
0:41:43 > 0:41:48person but that's the trouble for us, we have to take what we are
0:41:48 > 0:41:56given. We have the ham from Bayonne, get it? And some lovely, lovely
0:41:56 > 0:42:05lard. Next the seasoned legs of chicken raced on corn.
0:42:05 > 0:42:12-- raised on corn. A lot of that is grown around here.
0:42:12 > 0:42:17That is why the chickens are yellow! Back to the pot.
0:42:17 > 0:42:23And get them a golden colour in the brisk heat. Turning them all over.
0:42:23 > 0:42:37Next in go my red and green peppers. Get them turned in, to take the lard
0:42:37 > 0:42:43and the seasoned bits of ham. In my little bit of parsley here,
0:42:43 > 0:42:48look close lurks I have put that fierce red pimento powder and the
0:42:48 > 0:42:53garlic to flavour the dish even more. Got it Clive? Good. So that
0:42:53 > 0:43:01goes in... Let it all take the heat really well and finally these
0:43:01 > 0:43:10chopped tomatoes with all their juices, stirred in like that.
0:43:10 > 0:43:16Give it a good... Shake like that. And then let it simmer. Clive, can I
0:43:16 > 0:43:20speak to the customers please? That will take an hour and 20 minutes to
0:43:20 > 0:43:25cook. I'm going for a stroll, I've booked a table in the dining room.
0:43:25 > 0:43:35I'll see you in there later. Goodbye now. BBC research has shown that you
0:43:35 > 0:43:40find these pictures of mountains just as ex... I mean fascinating as
0:43:40 > 0:43:46I do. But they were the birthplace of Revielle.
0:43:46 > 0:43:53Look what it did for Torvill and Dean! Seriously, this former whaling
0:43:53 > 0:44:01port is a great place in winter. Hemmingway liked it, and I like
0:44:01 > 0:44:08Hemmingway. We had a good male, a roast chicken, new green beans,
0:44:08 > 0:44:12mashed potatoes, a salad and some apple pie and cheese. It sounds
0:44:12 > 0:44:18good? Almost as good as my brilliant Basque chicken dish. Isn't that
0:44:18 > 0:44:25delicious? Anyway, as you can see it is really just down to me and
0:44:25 > 0:44:31earnest, so if you don't mind, I'll get on with my lonely little supper.
0:44:31 > 0:44:32earnest, so if you don't mind, I'll get on with my lonely little supper.
0:44:32 > 0:44:35earnest, so if you don't mind, I'll get on with my lonely little supper.
0:44:35 > 0:44:36Thanks Keith.
0:44:36 > 0:44:40Nothing wrong with dining alone!
0:44:40 > 0:44:46I find if you go to restaurants on your own and you pull out a notebook
0:44:46 > 0:44:47and pen, you get really good service!
0:44:47 > 0:44:48service!
0:44:48 > 0:44:51Right, still to come, Mary Berry shows us how to end
0:44:51 > 0:44:53a dinner party in style with an impressive but simple
0:44:53 > 0:44:54chocolate fondant tart.
0:44:54 > 0:44:57She makes a shortcrust pastry base then fills it
0:44:57 > 0:44:59with melted dark chocolate, butter, eggs, flour and sugar then
0:44:59 > 0:45:01bakes it to perfection - the icing on the cake
0:45:01 > 0:45:02for any dinner party.
0:45:02 > 0:45:04It's almost omelette challenge time!
0:45:04 > 0:45:06And this week's puns are in honour of raising money
0:45:06 > 0:45:07for Children in Need.
0:45:07 > 0:45:08Apologies in advance Rochelle.
0:45:08 > 0:45:10Chefs your omelettes must be ON THE MONEY!
0:45:10 > 0:45:12If the omelettes don't APPEAL to our crew
0:45:12 > 0:45:13We'll DEPOSIT them in the bin.
0:45:13 > 0:45:18Hey, DON-ATE me, I don't make the rules!
0:45:18 > 0:45:19Who will win?
0:45:19 > 0:45:23Please (PUDSEY) BEAR with us to find out.
0:45:23 > 0:45:27And will Rochelle get her food heaven, sea bass?
0:45:27 > 0:45:29And will Rochelle get her food heaven, seabass?
0:45:29 > 0:45:30Or her food hell, anchovies?
0:45:30 > 0:45:34There's still a chance for you to vote on the website and we'll find
0:45:34 > 0:45:35out the results later on!
0:45:35 > 0:45:36Right, let's get cooking.
0:45:36 > 0:45:42Selin, what are we making?
0:45:42 > 0:45:49We are going to make a blogger wheat casing. If you can dice that up,
0:45:49 > 0:45:56please. I will take the ball go wheat -- Folger wheat. And pour on
0:45:56 > 0:46:05some oily water.You are from Turkish Cyprus.I was brought up in
0:46:05 > 0:46:09North London.But you have strong connections there?A lot of family
0:46:09 > 0:46:20still there. I spent many summers going over there and having
0:46:20 > 0:46:23grandmother's cooking.I was Hebert the other week and it is a beautiful
0:46:23 > 0:46:31place. Is it different to mainland turkey?It's pretty similar, but
0:46:31 > 0:46:39it's lighter and fresher, lots of lemon and parsley.More island
0:46:39 > 0:46:48stuff. With the bulgar wheat, after half an hour, it is put into the
0:46:48 > 0:47:00mixer, and folded with flour and egg.This is really traditional.
0:47:00 > 0:47:04Traditionally, lots of beef mince, caramelised onion and parsley in
0:47:04 > 0:47:10there. The addition of spices is my touch to it.This is what you would
0:47:10 > 0:47:18do in your restaurant, Oklava?Yeah will
0:47:18 > 0:47:20do in your restaurant, Oklava?Yeah will.
0:47:21 > 0:47:32Do you know what it means?I know what it means.Do you?Me? It is a
0:47:32 > 0:47:37thin rolling pin that they use for pastry.Well done. You name it
0:47:37 > 0:47:46because it has fond memories of you and your grand mother.Oklava, the
0:47:46 > 0:47:51name of the restaurant, we have a big stone oven, where we make
0:47:51 > 0:48:00flatbreads, pitta bread, and for the book I wanted to name it after the
0:48:00 > 0:48:04restaurant to reference the recipes from there, but also my grandmother,
0:48:04 > 0:48:11when I think about going over, she would have an Oklava close by. My
0:48:11 > 0:48:14grandfather was a carpenter, and he would have cut that for her. She
0:48:14 > 0:48:19would make lots of delicious baked goods.How long have you had the
0:48:19 > 0:48:25restaurant now?We have just had our second birthday, so two years now.
0:48:25 > 0:48:30You wanted your own restaurant by the age of 30, didn't you, when you
0:48:30 > 0:48:38started cooking. 21?29, I made it by six months.These are the
0:48:38 > 0:48:43finished koftes.Those are the finished ones.Very beautiful, like
0:48:43 > 0:48:48lemons.Like lemons. We will pop those in and I will show you how to
0:48:48 > 0:48:56make them.Mine weren't those shape, mine were like Aaron Cheney.They
0:48:56 > 0:49:05tasted delicious. Selin's will taste better, but they were great.Selin
0:49:05 > 0:49:17put them on the menu when we worked together.Were you and Peter good at
0:49:17 > 0:49:20that, letting younger guys come in with different influences?
0:49:20 > 0:49:26Absolutely, yeah. It is super important. Obviously, it is guided,
0:49:26 > 0:49:30but when someone has a great idea, you had to roll with it.I think it
0:49:30 > 0:49:38is really important, I was fortunate to work there, because it lets you
0:49:38 > 0:49:46express yourself and your ideas, and gives you that idea.They are
0:49:46 > 0:50:00browning nicely. Don't forget,
0:50:00 > 0:50:02And if you'd like to forget, try Selin's recipes or any
0:50:02 > 0:50:04of our studio dishes then visit our website:
0:50:04 > 0:50:05bbc.co.uk/saturdaykitchen.
0:50:05 > 0:50:08While you're there you can vote for Rochelle's heaven or hell!
0:50:08 > 0:50:11I will let this caramelised more, but we will add in the spices, we
0:50:11 > 0:50:14have Papaver, ground coriander, and ground cumin.
0:50:16 > 0:50:23Always meet?Nine times out of ten. There are delicious ones you can
0:50:23 > 0:50:26make with red lentils and bulgar wheast, and you beat it in the same
0:50:26 > 0:50:36process, lots of parsley and spring onions.I was surprised in Cyprus,
0:50:36 > 0:50:40the menus are quite meet heavy for an island. It is predominantly meat.
0:50:40 > 0:50:47The Turks love their meat. They are great with vegetarian food,
0:50:47 > 0:50:53actually. People surprised by that. Incredible produce grown because of
0:50:53 > 0:51:03it being sunshine rich.How often do you get a chance to get back there?
0:51:03 > 0:51:08I was there last year. I shot photos for the book, so I try to go every
0:51:08 > 0:51:12couple of years. It has been a bit busy recently with the restaurant.
0:51:12 > 0:51:17I'm sure!A bit of sugar and sherry vinegar that went in as well. A bit
0:51:17 > 0:51:27of scissors he -- bit of acidity.So we let that cool?Yes.Your retro,
0:51:27 > 0:51:35like Miles's it is like meze. Sharing plates, which is how I grew
0:51:35 > 0:51:42up eating. Food in the middle of the table you help yourself.Food in
0:51:42 > 0:51:46London is an exciting place to cook now. Much more exciting than when I
0:51:46 > 0:51:54was cooking. It is more a free for all. It is much more exciting.
0:51:54 > 0:51:58Definitely. The more that people bring their different cuisines from
0:51:58 > 0:52:04around the world, that gave me the confidence to go, "I'm going to take
0:52:04 > 0:52:10Turkish food, and show there is a lot more to it."OK, so we have a
0:52:10 > 0:52:14bit of yoghurt, some pomegranate molasses.You serve it with lemon
0:52:14 > 0:52:17wedges, but I quite like the addition of yoghurt with pomegranate
0:52:17 > 0:52:30molasses. The dough is quite soft, but elastic, in a way. You want to
0:52:30 > 0:52:34start forming it into a ball, and gently work it up, pulling up at the
0:52:34 > 0:52:41same time, and pushing at the walls of it.I tried these early in
0:52:41 > 0:52:48rehearsal, and it is do a bull. But with a bit of practice.The first
0:52:48 > 0:52:58one you do will have thick walls.Is it like kofta gods?Are you going to
0:52:58 > 0:53:05make one of them?Shying away from it!These are looking nice and
0:53:05 > 0:53:13golden now, RB is ready? Shall I get these are?Yeah, let's have a look.
0:53:13 > 0:53:17Staff as much feeling as you can get in there, and close up the top by
0:53:17 > 0:53:22pushing it together. I'm just using a bit of water as I'm going along as
0:53:22 > 0:53:27well, to kind of smooth it out and form a nice shape.Could you do
0:53:27 > 0:53:31these and freeze them?Absolutely, yeah, yeah, yeah, they work really
0:53:31 > 0:53:37well. It is quite a laborious process to do the whole thing,
0:53:37 > 0:53:47especially if you don't have a mixer to make the dough. Putting it in a
0:53:47 > 0:53:52machine is much easier.Am I doing all right here?Yeah, yeah, very
0:53:52 > 0:53:58good. That would be, you can chill or freeze them, put them straight in
0:53:58 > 0:54:03the freezer.Deep fried them for, what was that, five men's?5-6
0:54:03 > 0:54:11minutes, until they are golden. They are spiced beef and bulgur wheat
0:54:11 > 0:54:23crofters. -- koftes.Let's see what Rochelle thinks of those.Rochelle
0:54:23 > 0:54:27will be rolling out of here. You said to me in the BT that you are
0:54:27 > 0:54:34surprised I am eating it all.Love it. Usually people come on, have a
0:54:34 > 0:54:37mouthful and Seo is delicious, very orderly. You actually were tucking
0:54:37 > 0:54:45in. I think it is great.Story of my life.
0:54:45 > 0:54:49Jane, what have you chosen to go with Selin's cracking koftes?
0:54:49 > 0:54:54I wanted something Turkish because selling has all Turkish wines in her
0:54:54 > 0:55:00restaurant. I have gone with something from Italy, from Pooley,
0:55:00 > 0:55:05it is Terre di Faiano Organic Primitivo £9.99 from Waitrose. It
0:55:05 > 0:55:11has lovely and rich earthy spices in it which works with mint and
0:55:11 > 0:55:21pomegranate molasses. Can I squeeze in... It hasn't got too much
0:55:21 > 0:55:27sharpness. It has a kick, but for me, it works really well.Would you
0:55:27 > 0:55:30need something quite cutting to go with it because of the fatty nature
0:55:30 > 0:55:41of mints?You want richness of labour because you have lemon.How
0:55:41 > 0:55:49is that, good? OK...Unbelievable, so nice.
0:55:57 > 0:56:01This week we had the terribly sad news that our beloved friend
0:56:01 > 0:56:02friend of the show Antonio Carluccio died.
0:56:02 > 0:56:04He made many memorable appearances on Saturday
0:56:04 > 0:56:06Kitchen over the last 12 years, including on our very
0:56:06 > 0:56:08first show back in June 2006.
0:56:08 > 0:56:10When you think of Italian food, you think of vine ripe tomatoes,
0:56:10 > 0:56:15luxurious olive oil, beautiful cheeses, and Antonio Carluccio. Good
0:56:15 > 0:56:22morning. Thank you for coming on. Well done on your success.This guy
0:56:22 > 0:56:24is an absolute genius.
0:56:24 > 0:56:28Since then Antonio's been part of our family.
0:56:28 > 0:56:31We've enjoyed replaying all his fabulous food series from the
0:56:31 > 0:56:33BBC archives, and he's made many memorable live
0:56:33 > 0:56:34appearances, even bravely stepping up to host last
0:56:34 > 0:56:38year with Jamie Oliver as a guest.
0:56:38 > 0:56:47Good morning.I am Gennaro Contaldo and I am Antonio Carluccio.It is
0:56:47 > 0:56:56Saturday Kitchen Live!Two dons here. I don't know if the view was
0:56:56 > 0:56:59no, but basically, Gennaro and Antonio were my first bosses in
0:56:59 > 0:57:04London 24 years ago it was a beautiful time, the Neal Street
0:57:04 > 0:57:07restaurant. The most unbelievable place for mushroom and pasta.
0:57:07 > 0:57:11Antonia would be hanging out the door, looking like a film star with
0:57:11 > 0:57:15a cigar in his mouth.Did you used to smoke cigars?
0:57:15 > 0:57:17He was incredibly influential in the food world, and
0:57:17 > 0:57:22helped shape the way we eat today.
0:57:22 > 0:57:25Starting from his work in the Neal Street
0:57:25 > 0:57:29restaurant in 1981, he grew an eponymous business
0:57:29 > 0:57:30that became a global phenomenon.
0:57:30 > 0:57:32As well as his many successful series
0:57:32 > 0:57:34for the BBC over the years, he published 22 books
0:57:34 > 0:57:39selling over a million copies worldwide.
0:57:39 > 0:57:41He met his dear friend and collaborator Gennaro Contaldo
0:57:41 > 0:57:43in 1983.
0:57:43 > 0:57:48Gennaro went to work at Antonio's restaurant after answering
0:57:48 > 0:57:51an advert for someone to source mushrooms,
0:57:51 > 0:57:52and a magical partnership was born.
0:57:52 > 0:57:54Gennaro worked behind the scenes with Antonio
0:57:54 > 0:57:56on his successful solo TV series and books, but their
0:57:56 > 0:57:59chemistry made it inevitable that the two would pair up
0:57:59 > 0:58:00on screen.
0:58:00 > 0:58:01So here's a classic episode of their hugely
0:58:01 > 0:58:04popular series 'Two Greedy Italians', in honour of a
0:58:04 > 0:58:07dear friend of the show and a great chef, the 'don of
0:58:07 > 0:58:08Italian gastronomy' himself:
0:58:08 > 0:58:09Italian gastronomy' himself:
0:58:09 > 0:58:14I am Antonio Carluccio. Food is my religion.I am Gennaro Contaldo. I
0:58:14 > 0:58:24think food is a gift from God.Give us a kiss.
0:58:24 > 0:58:28Should you be the happy recipient of a panettone around Christmas time,
0:58:28 > 0:58:33there is a way to deal with it. I talked to my friend Gennaro, and
0:58:33 > 0:58:40asked if we should do something different. He said we should make a
0:58:40 > 0:58:42speciality from Tuscany. We start with Mccotter, and the
0:58:42 > 0:58:53ricotta will be put into two lots. Half a kilo. This is candied peel of
0:58:53 > 0:59:00lemon, another fruit, cut into small pieces. Can you do me the honour?Of
0:59:00 > 0:59:06course. Fantastic.Meanwhile, I've put the sugar, and I start to work
0:59:06 > 0:59:15it. Do you eat panettone?I do, I have a Panna Tony at Christmas. How
0:59:15 > 0:59:25can you do Christmas without a Panna Tony.
0:59:28 > 0:59:32Gennaro, sometimes I find it a little bit hard to be with you all
0:59:32 > 0:59:46the time.You do indeed.For this pudding, we cut first of all, two
0:59:46 > 0:59:53circles, to put in between.Shall we put them inside this one?Half and
0:59:53 > 1:00:03half.Half and half.And now the other one. Flaked Armen 's.
1:00:08 > 1:00:18I put clingfilm, so we can lift better later on.I can't wait.I
1:00:18 > 1:00:23would like to brush it very well, so it is quite moist and flavoursome.
1:00:23 > 1:00:26Now, we start with the white.
1:00:35 > 1:00:52Now give me the other one. I love. ThisYes!
1:00:56 > 1:01:01And you put the weight here and put it in the fridge for a minimum of
1:01:01 > 1:01:03six hours. You can do it the day before.
1:01:03 > 1:01:14There you are.
1:01:18 > 1:01:26Yeah, yeah, yeah.Yes!Fantastic. Happy Christmas, happy New Year,
1:01:26 > 1:01:28happy anything you want.Happy every day.
1:01:28 > 1:01:48Ah!Mmm!Such a delicious flavour. It's wonderful.
1:01:49 > 1:01:59Ah... Before we leave this part of Italy, I want to make a pilgrimage
1:01:59 > 1:02:17on my own. This is my cathedral. This is the world that I understand.
1:02:17 > 1:02:25The nature, where the mushrooms are the kings, actually, funnily enough.
1:02:25 > 1:02:36The piles of leaves, the branches and the trees, rotted.
1:02:36 > 1:02:40And with the rotting, there are the mushrooms.
1:02:40 > 1:02:44This is the eternal cycle of life. That comes down, something else
1:02:44 > 1:02:50builds up. Life is back again and it continues and continues and
1:02:50 > 1:02:54continues. I don't know for how long. Nobody knows but that's the
1:02:54 > 1:03:00point. That's the wonderful thing. We don't know when we are turned
1:03:00 > 1:03:12also into earth and ashes. And for another purpose. Ah, the smell. It
1:03:12 > 1:03:29is death and life together. But the smell, almostedible. Viva la natura!
1:03:29 > 1:03:30Such a beautiful and poignant film there.
1:03:30 > 1:03:32Such a beautiful and poignant film there.
1:03:32 > 1:03:33Antonio Carluccio there who sadly
1:03:33 > 1:03:34passed away this week.
1:03:34 > 1:03:35And that is it!
1:03:35 > 1:03:37The online vote is now closed.
1:03:37 > 1:03:38Rochelle's destiny is decided!
1:03:38 > 1:03:41And we will reveal the results at the end of the show.
1:03:41 > 1:03:45Now let's take some calls from our viewers.
1:03:45 > 1:03:54First up is Dean from West Wales. I have I was wondering Matt, we do a
1:03:54 > 1:04:00lot of fishing off the coast of West Wales.
1:04:00 > 1:04:09I was wondering if there was an alternative way to cook the
1:04:09 > 1:04:19mackerel, other than than on a barbecue?Miles?I would throw it in
1:04:19 > 1:04:25the pan with a little hot vegetable oil or olive oil.Just get it nice
1:04:25 > 1:04:33and crisps?Yes, nice and crispy, don't overcook it. Throw it on a
1:04:33 > 1:04:40plate with some yummy garnish. Rochelle?I have been given ostrich
1:04:40 > 1:04:43steaks, what is the best way to cook them?
1:04:43 > 1:04:56steaks, what is the best way to cook them?Sellin?Sure!Lucky you!I
1:04:56 > 1:05:01think it goes well with fatty things so, pairing it with bacon, lard,
1:05:01 > 1:05:09that would help. Cockles... ?Cockles? Maybe not. I
1:05:09 > 1:05:17think it would take the spices well. A nice glaze, do it on the barbecue,
1:05:17 > 1:05:27it could be cooked nice and pink. Craig, what is your question?I got
1:05:27 > 1:05:33two kilos of pork shoulder and I'm a bit stuck as what to do with it.
1:05:33 > 1:05:39I'm sure there is a joke in there. Miles, what to do with a lot of
1:05:39 > 1:05:49pork?Marinade it in highway sin sauce. Ginger, garlic, leave it
1:05:49 > 1:05:58overnight, cooked on the barbecue super hot.Is that shop-bought
1:05:58 > 1:06:12highway sin sauce for Rochelle -- hoisin.You could!Right, thank you
1:06:12 > 1:06:13for your calls and tweets.
1:06:13 > 1:06:15Right, thank you for your calls and tweets.
1:06:15 > 1:06:17It's Children In Need night this Friday, presented
1:06:17 > 1:06:18by the lovely Rochelle of course.
1:06:18 > 1:06:20So for this week's foodie film we sent Masterchef finalist
1:06:20 > 1:06:20So for this week's foodie film we sent Masterchef finalist
1:06:20 > 1:06:24Dev Griffin to a primary school in Burnley to see how your donations
1:06:24 > 1:06:26are making a real difference to children's lives.
1:06:26 > 1:06:31As it's Children in Need next week, I wanted to find out how some of the
1:06:31 > 1:06:38money raised in the past has gone on to fund some amazing projects. I
1:06:38 > 1:06:47come here to find out how they are using the money here to start a
1:06:47 > 1:06:53foodie school club. What is Mary Berry's? We are after
1:06:53 > 1:07:01after school club for children with complex and additional needs. It we
1:07:01 > 1:07:04decided to apply to children Chernobyl to set up the after school
1:07:04 > 1:07:08club here. Have you noticed a change in the
1:07:08 > 1:07:13children since you started the club? We really have. The confidence and
1:07:13 > 1:07:16the independent skills that the children have started to develop.
1:07:16 > 1:07:24The fact that they get a chance to lead and to do a normal activity
1:07:24 > 1:07:27like their peers, it gives them the chance too, in a safe and a secure
1:07:27 > 1:07:32environment.Hi guys, what is bog on?We are starting a new project,
1:07:32 > 1:07:39plant to plate. So the idea is that anything that we see now will go to
1:07:39 > 1:07:42our kitchen where our brilliant chefs will prepare something from
1:07:42 > 1:07:47the food that the children have grown originally. We have a number
1:07:47 > 1:07:50of children who were Fadi eaters, therefore their diet is restricted.
1:07:50 > 1:07:55We are hoping to improve so that by them being a part of the journey of
1:07:55 > 1:08:00the food from plant to plate, it will encourage them to engage more
1:08:00 > 1:08:04as they are more aware, that actually, I planted this, I could
1:08:04 > 1:08:08give it a try. Amazing. This looks like my
1:08:08 > 1:08:12favourite part of the day. What is going on here?We are making fairy
1:08:12 > 1:08:16buns. We are using cards to help the
1:08:16 > 1:08:21children to follow instructions and give them a bit of processing time.
1:08:21 > 1:08:25For the children that are nonverbal, it helps to increase their
1:08:25 > 1:08:32vocabulary.Can you save some cakes for me. They smell pretty good.
1:08:32 > 1:08:39Is this for me?Yeah.Thank you very much! Have you ever thought about
1:08:39 > 1:08:48going on MasterChef? You would be very good!I'll be rich! !For my
1:08:48 > 1:08:55child, coming to Mary Berry, it helps my child be more settled in
1:08:55 > 1:08:59restaurants, going to places. Children in Need have helped give us
1:08:59 > 1:09:02back. With children with the restricted
1:09:02 > 1:09:08diets, at home, they get into a routine trying certain foods. But
1:09:08 > 1:09:12coming to Mary Berry's, they are encouraged to try different foods.
1:09:12 > 1:09:16Then we keep in touch with the family to let them know if they have
1:09:16 > 1:09:21tried curry or pasta this week.So as you can see, the money raised by
1:09:21 > 1:09:27Children in Need really does make a difference to the lives of these
1:09:27 > 1:09:33children and their parents. Without the money, they couldn't do that.
1:09:33 > 1:09:35So why not get involved.
1:09:35 > 1:09:36So why not get involved.
1:09:36 > 1:09:39So remember to watch the LIVE Children in Need Appeal Show
1:09:39 > 1:09:41on Friday 17 November, 7.30pm on BBC1.
1:09:41 > 1:09:43And you can find out more about Children In Need and how
1:09:43 > 1:09:46to show your support by going to the website,
1:09:46 > 1:09:47that's bbc.co.uk/pudsey.
1:09:47 > 1:09:49Right!
1:09:49 > 1:09:50It's omelette challenge time.
1:09:50 > 1:09:53Last week we had Guinness World Record holder Theo Randall
1:09:53 > 1:09:56in the studio so we took the opportunity to review the rules
1:09:56 > 1:10:05and clear the board - an 'omelette amnesty' if you like.
1:10:05 > 1:10:08So now the aim is to make fast, EDIBLE 3 egg omelettes that
1:10:08 > 1:10:10are good enough to feed to our hungry crew.
1:10:10 > 1:10:11(CHEERS)
1:10:11 > 1:10:13And if they aren't, nothing goes to waste
1:10:13 > 1:10:22here on Saturday Kitchen, they'll go in the compost bin.
1:10:22 > 1:10:23(BOOS)
1:10:23 > 1:10:25So will it be CREW or COMPOST?
1:10:25 > 1:10:28Your time will stop when your omelettes hit the plates.
1:10:28 > 1:10:30Let's put the clocks on the screen, Are you both ready?
1:10:30 > 1:10:353, 2, 1, go!
1:10:35 > 1:10:403, 2, 1, go!
1:10:41 > 1:10:49I do like butter in my omelette! It's a good job, isn't it had?What
1:10:49 > 1:10:55about lard in your omelette?Oh, yes, that would be nice.
1:10:55 > 1:11:02Do you know what, lard any time. You really are the face of lard!
1:11:02 > 1:11:11Cockles and lard!A new programme in the making.
1:11:11 > 1:11:18Happy?I'm just going to put a bit of cheese on there. Since Miles is
1:11:18 > 1:11:21taking so long. You are going over time now. The
1:11:21 > 1:11:34clock's stopped. I could put it in the bin now.
1:11:34 > 1:11:46Right... Delicious! Why is your's brown? And really runny! It was make
1:11:46 > 1:11:50a three-eggedible omelette! What are you going to do with that.
1:11:50 > 1:11:54If your chefs in the restaurant made that, would you give them the
1:11:54 > 1:12:02look...Yeah, see. There are a lot of egg there is. It
1:12:02 > 1:12:04is delicious. It is delicious.
1:12:04 > 1:12:12I would eat that. Would you?Right, times. Sellin,
1:12:12 > 1:12:19what do you think you have?I don't know, 30?OK.
1:12:19 > 1:12:26Miles?I would say 61. Well, 44.
1:12:26 > 1:12:35OK. So we are all up here at the moment.
1:12:35 > 1:12:40So, 32.68. Very good. So you're well in there. You're going to stay in
1:12:40 > 1:12:44there for weeks. I think you're going to drop out
1:12:44 > 1:12:49quite quickly! I like this. I may have a go myself!
1:12:49 > 1:12:51I may have a go myself!
1:12:51 > 1:12:53So will Rochelle get her food heaven, sea bass with cockle
1:12:53 > 1:12:55popcorn, sea vegetables and cockle butter sauce?
1:12:55 > 1:12:58Or her food hell, slow roast lamb with anchovies and rosemary,
1:12:58 > 1:12:59Jansson's Temptation and sauteed sprouts?
1:12:59 > 1:13:00We'll find out after we've joined Mary Berry for a fantastic
1:13:00 > 1:13:01We'll find out after we've joined Mary Berry for a fantastic
1:13:01 > 1:13:07chocolate fondant flan.
1:13:07 > 1:13:13At my dinner parties I like to serve the cheese before the pudding.
1:13:13 > 1:13:18We have so many good home-grown varieties, and I've come to the West
1:13:18 > 1:13:25Country to meet Katherine Meade, who produces a Cornish cheese called
1:13:25 > 1:13:39yarg. It using a special ingredient, stinging nettle.
1:13:39 > 1:13:45Yardg was made with nettles in the 17th century. Loosely wrapped in the
1:13:45 > 1:13:49nettles, Alan Grey had the idea of making them more integral to the
1:13:49 > 1:14:06rind. And yarg, of course, is "Grey" backwards!Very clever!We dip the
1:14:06 > 1:14:13leaves and cover the cheese. The leaves create a rind and it helps
1:14:13 > 1:14:19the cheese mould to ripe and the cheese to break down and to mature.
1:14:19 > 1:14:23Once the cheese is nettled on both sides, it is left to mature and
1:14:23 > 1:14:24after six week it is is ready to eat.
1:14:24 > 1:14:30OK. So what we are looking for in the cheese is a nice firmness. We
1:14:30 > 1:14:35are looking for the cheese to be a nice open texture. So if I cut off
1:14:35 > 1:14:42the rind, you can taste the nettles. It looks most tempting, this lovely
1:14:42 > 1:14:46soft green. I like the idea it is nettles. It is wild.
1:14:46 > 1:14:50It is wild and it smells deliciously mushroomy.
1:14:50 > 1:14:58Amazingly, it is soft to go through the nettles and it's aing something
1:14:58 > 1:15:04to it. I'm really enjoying it. I love to bring my dinner parties to
1:15:04 > 1:15:08a spectacular close. Serving a pudding that looks the part and
1:15:08 > 1:15:15tastes good too. My warm chocolate fondant tart is easy to make but
1:15:15 > 1:15:22looks as though it's been taken from the window of a French patisserie.
1:15:22 > 1:15:29I'm making pastry and I always make it myself, short crust pastry.
1:15:29 > 1:15:38I have mixed 50 grams of butter and flour and added to egg yolk, and
1:15:38 > 1:15:44blended to form a pastry. Then it is ready to roll out on to the base of
1:15:44 > 1:15:49a 9 inch plan tin. I'm rolling it bigger than the base of the nan tin.
1:15:49 > 1:15:57I want it very thin. Now pull that in all the way around. I'm going to
1:15:57 > 1:16:09put it into the base... Then peel it back like that. Press it into each
1:16:09 > 1:16:16of the indentations. Remove any excess pastry, and it's
1:16:16 > 1:16:24back into the fridge for 15 minutes. Then having pricked the base, put a
1:16:24 > 1:16:27sheet of baking foil over the pastry.
1:16:27 > 1:16:32To wait it down, most people use beans. I have the same lot of pasta
1:16:32 > 1:16:37I have had for a long time. Cover the base evenly, then place in
1:16:37 > 1:16:43the oven at 180 fan to blind bake. Doing this will ensure it is cooked
1:16:43 > 1:16:47through and there is no soggy bottom.
1:16:47 > 1:16:51After ten minutes, remove the foil and return the pastry to the oven
1:16:51 > 1:16:56and bake for a further five minutes to dry out. For the fondant, at 150
1:16:56 > 1:17:02grams of plain chocolate to 100 grams of butter.
1:17:02 > 1:17:08Already, it's beginning to melt. If you have a fierce heat, it will lose
1:17:08 > 1:17:13its shine, and even could separate. There it is, beautiful shine.
1:17:13 > 1:17:19Remove from the heat and add 75 grams of plain flour, and 150 grams
1:17:19 > 1:17:25of golden caster sugar, then beat in six eggs.
1:17:25 > 1:17:30You add the eggs one at a time, so that each time, it mixes in the
1:17:30 > 1:17:34thoroughly. If you put all the aid in at once, you will find you will
1:17:34 > 1:17:40get a lot of sloppy mixture, and will most likely go over the pan.
1:17:40 > 1:17:45Once the mixture is combined, pour it into the pastry case.
1:17:45 > 1:17:51Then bake in the oven at 180 fan. After just ten minutes, it will be
1:17:51 > 1:17:55ready. Now, it should have a little wobble
1:17:55 > 1:18:02in the middle, then on cooling, that will become firm. Let's see.
1:18:02 > 1:18:06Can you see, a little bit wobbly in the centre, and that will just firm
1:18:06 > 1:18:10up but still be soft. Finish off with a dusting of icing
1:18:10 > 1:18:12sugar and it is ready to serve.
1:18:16 > 1:18:19Thanks, Mary - the perfect way to end a dinner party.
1:18:19 > 1:18:21Right, time to find out whether Rochelle is getting
1:18:21 > 1:18:25her food heaven or food hell.
1:18:25 > 1:18:29You are smiling now, aren't you!I'm not, I'm nervous!
1:18:29 > 1:18:34Food heaven could be sea bass with cockle popcorn,
1:18:34 > 1:18:38sea vegetables and cockle butter sauce.
1:18:38 > 1:18:48I'm not used to seeing them in a shell.
1:18:48 > 1:18:51Or food hell - slow roast lamb with anchovies and
1:18:51 > 1:18:54Rosemary, Jansson's Temptation and sprouts.
1:18:54 > 1:19:04You don't like sprouts. What do you think you got?I am thinking health.
1:19:04 > 1:19:08A delicious piece of roasted lamb, bearing in mind it is Sunday
1:19:08 > 1:19:15tomorrow, beautiful potato dish? No? It is delicious and tell you put the
1:19:15 > 1:19:24sprouts on it.60% voted for health. It's not you, don't take it
1:19:24 > 1:19:30personally. It's the dish. If I make a nice looking lamb dish, Beirut say
1:19:30 > 1:19:32they want lamb.The sea bass was
1:19:32 > 1:19:33a nice looking lamb dish, Beirut say they want lamb.The sea bass was
1:19:33 > 1:19:37ready. It was like dangling a carrot.Don't let it knock your
1:19:37 > 1:19:46confidence.It has!This lamb, we will roast it slowly for 3-4 hours.
1:19:46 > 1:19:53You have to give this a try.Can you do one without anchovy is?No.
1:19:53 > 1:20:02Jansson's temptation, it is a Swedish dish, potato matchsticks,
1:20:02 > 1:20:11cream, we are using anchovy, and onion. Layer it up, and it is like a
1:20:11 > 1:20:19gratin.Sounds good.We will start this a futile with rosemary and
1:20:19 > 1:20:26garlic. The anchovy will melt into the skin. You are giving them a hard
1:20:26 > 1:20:33time, because they are there for seasoning, not to be fishy.That is
1:20:33 > 1:20:41it, seasoning that is fishy... They are secretive and they hide.A bit
1:20:41 > 1:20:47of rosemary and garlic, that goes into the oven for 3-4 hours at 160.
1:20:47 > 1:20:54That is it. Saute off the sprout tops, delicious. You're cooking,
1:20:54 > 1:21:01what you grew up on, what sort of influences did you have?Growing up,
1:21:01 > 1:21:04my mum, she's probably watching, and she will kill me for saying this.
1:21:04 > 1:21:07She wasn't a adventurous. On a Thursday, we knew it be shepherds
1:21:07 > 1:21:14pie. It was very like that. I don't think she loved cooking. She would
1:21:14 > 1:21:24say it is dinner time...How many of you? Two, me and my sister.
1:21:24 > 1:21:29That must have been hard work.It was very rushed. I always enjoyed
1:21:29 > 1:21:37cooking myself. Being around Marvin's dad, I love watching him.
1:21:37 > 1:21:43What does he could?Caribbean food, he is epic at that.Does he cooked
1:21:43 > 1:21:50that on a daily basis?Everything has that twist to it, I guess, even
1:21:50 > 1:21:58his roast dinners, the gravy is a bit jazzy.Jazzy gravy!Even doing a
1:21:58 > 1:22:05cooked breakfast, his beans, he calls them seasoned beans, with
1:22:05 > 1:22:11pepper in, and sausage in the beans. Everything is a little bit with a
1:22:11 > 1:22:15twang to it, which I love.There is a fantastic guy that cooks the most
1:22:15 > 1:22:24amazing Caribbean food in Exmouth market, with stonking hot Xinli Peng
1:22:24 > 1:22:31pers, goat curry. It is amazing.You will be pleased to hear the Twitter
1:22:31 > 1:22:35feed has gone absolutely jammed with love for Antonio Carluccio.Rightly
1:22:35 > 1:22:44so. That was a brilliant film, that. Couldn't be more fitting.I feel
1:22:44 > 1:22:49lazy that I am not doing anything.I feel the same.Do you? Just enjoy
1:22:49 > 1:22:57it. I am a bit reluctant to help. But you thought you would offer?
1:22:57 > 1:23:02Just throwing it out there.I was doing my homework, I watched you on
1:23:02 > 1:23:08the great British break off, you finished it off with salt. I was
1:23:08 > 1:23:17upset about that stop it was for comic relief all sport relief.
1:23:20 > 1:23:24My first task went well, and I got the best comments. I thought, yes,
1:23:24 > 1:23:31I've got this. The surprise one was a calls cakes, which I've never
1:23:31 > 1:23:40made, obviously. I love them, never made them. I was looking at everyone
1:23:40 > 1:23:44else's, and I thought it might be mine again. Then I tried them, and I
1:23:44 > 1:23:49remember saying to another contestant, is yours really salty?
1:23:49 > 1:23:58And they didn't think so... On this show, everything is in a glass
1:23:58 > 1:24:01container, and nothing was labelled, so I had measured out what should
1:24:01 > 1:24:14have been sugar in salt.I worked with a pastry chef years ago, who
1:24:14 > 1:24:18used to work for Marco Pierre White, and made seven Lemon tarts with
1:24:18 > 1:24:27salt. Can you imagine what he did? Didn't last.Terrifying. You feel
1:24:27 > 1:24:38really, really stupid.I would give him a look, for sure.I think they
1:24:38 > 1:24:46were setting me up.You were too good.Have you got a sprout top?
1:24:46 > 1:24:52Lovely. Tell me about sprouts, what's wrong with these? These are
1:24:52 > 1:25:03quite lamb sprouts.These are posh, middle-class sprouts.They aren't
1:25:03 > 1:25:11sprouts from Romford. They weren't in my house growing up. They are
1:25:11 > 1:25:18always boiled. My mum is going to ring me after this and go mad.You
1:25:18 > 1:25:23wait and see what my wife says, I can't remember the colour of her
1:25:23 > 1:25:31eyes.You trumpeted me their
1:25:31 > 1:25:33can't remember the colour of her eyes.You trumpeted me their.
1:25:38 > 1:25:42Your TV presenting, that has well and overtaken over from your pop
1:25:42 > 1:25:48background.It really has.You have been doing it since you were 12,
1:25:48 > 1:25:55haven't you.I started in S Club Juniors when I was 12. Then I went
1:25:55 > 1:26:03into TV after that ended, I was doing BBC kids TV, I hosted a show
1:26:03 > 1:26:16called Smile. We did that a phone call came up about joining a group.
1:26:16 > 1:26:23Would you let your kids do that?No, I wouldn't. Without sounding like a
1:26:23 > 1:26:27hypocrite, it is hard, I can't say no if I did that.Especially where
1:26:27 > 1:26:37it has got you now.It is such a hard industry.You get to eat
1:26:37 > 1:26:42anchovy!I hope she wants to be a doctor or something. A doctor, a
1:26:42 > 1:26:53lawyer or something, a proper job. What about Sweat The Small Stuff.
1:26:53 > 1:27:01That finished when BBC Three did. I was 18 captain on one team, Melvin
1:27:01 > 1:27:08was captain of the other, and Nick Grimshaw was the host. We were set
1:27:08 > 1:27:16different challenges, and we did random pranks.I saw a couple, you
1:27:16 > 1:27:21had no shame.No shame whatsoever! If you're going to do that kind of
1:27:21 > 1:27:24stuff, you cannot worry about what people are thinking. You had to go
1:27:24 > 1:27:32for it, I guess. Which I am sure will come back to bite me. There is
1:27:32 > 1:27:40footage of me doing all the things I will be telling my kids not to do.
1:27:40 > 1:27:47Considering I don't like something tuck in.You have to this first.
1:27:47 > 1:27:56This is the Jansson's temptation. Layers of onions, and potato and
1:27:56 > 1:28:04anchovies.I will see if I can get it without getting one.
1:28:04 > 1:28:17At this point in the show, usually what a glass. This the rosemary.
1:28:19 > 1:28:29I can't taste anchovy.That is good! It is seasoning.This is really
1:28:29 > 1:28:41good.Great for under £10.Nice winds this morning.
1:28:41 > 1:28:43Well, that's all from us today on Saturday Kitchen Live.
1:28:43 > 1:28:45Thanks to all our studio guests Miles,
1:28:45 > 1:28:46Selin, Jane and Rochelle.
1:28:46 > 1:28:49All the recipes from the show are on the website,
1:28:49 > 1:28:50bbc.co.uk/saturdaykitchen.
1:28:50 > 1:28:52There's no Best Bites tomorrow, but don't forget to watch
1:28:52 > 1:28:53Children In Need next Friday!
1:28:53 > 1:28:56Have a lovely weekend. Bye!