:00:00. > :00:00.There's some mighty fine food on the menu today.
:00:07. > :00:32.As usual there's two top chefs with me this morning.
:00:33. > :00:35.First up is the man at the helm of the award-winning,
:00:36. > :00:41.It's the pride of Wales, Bryn Williams.
:00:42. > :00:45.Next to him is a new face to Saturday kitchen but her exciting
:00:46. > :00:48.Cypriot cuisine has certainly made her an instant favourite
:00:49. > :01:00.I've been practicing that all morning.
:01:01. > :01:06.I will get it wrong today, I know I am. Bryn, what are you cooking? I am
:01:07. > :01:13.cooking lemon sole, slow cooked leek, brown shrimp and capers. Being
:01:14. > :01:17.that we have Wales playing today. The sauce is the key? Yes. It is a
:01:18. > :01:23.classic dish. A bit of lemon juice as well.
:01:24. > :01:25.Selin, what are you making? I'm cooking chilli chicken with lime
:01:26. > :01:33.pickle mayo. Of course you are! The lime pickle
:01:34. > :01:37.mayonnaise is like a dip? Yes, a good dip but refreshing for the
:01:38. > :01:43.sweet and the sour crust of the chicken.
:01:44. > :01:47.And the crumbs is put on after? Yes, we are roasting it, then the crumb
:01:48. > :01:55.goes on afterwards, so nice and crunchy.
:01:56. > :01:56.Clever cooking. So two delicious dishes to look
:01:57. > :02:03.forward to. So two deliciously different recipes
:02:04. > :02:06.to look forward to and there's more fantastic food in our
:02:07. > :02:08.archive films as well. Today, we have dishes
:02:09. > :02:10.from Rick Stein, Tony Singh, the Hairy Bikers and Brian Turner
:02:11. > :02:13.with Janet Street Porter. Now, our special guest is one
:02:14. > :02:16.of this country's finest actresses. She's appeared in so many
:02:17. > :02:17.incredible things including, of course, Secrets and Lies,
:02:18. > :02:20.for which she won a BAFTA, a Golden Globe and
:02:21. > :02:22.an Oscar nomination. More recently she's been
:02:23. > :02:24.dominating our screens as the doggedly determined
:02:25. > :02:26.detective, Vera, in the very popular Welcome to Saturday
:02:27. > :02:31.Kitchen, Brenda Blethyn. CHEERING AND APPLAUSE. Lovely to
:02:32. > :02:36.have you on the show! I'm so excited to be here.
:02:37. > :02:41.I am excited. I am a big fan. But I know you watch the show? My husband
:02:42. > :02:46.will be riveted to the screen. What do you cook? I'm not very good.
:02:47. > :02:51.Michael does the cooking but it is all simple and easy. He does it
:02:52. > :02:58.well. Is there a Brenda dish? Bread
:02:59. > :03:02.pudding! Shepherd's pie. My cousin Wendy made a lovely Shepherd's pie
:03:03. > :03:06.last week. Mine is not as good as hers.
:03:07. > :03:09.How do you like the sound of the food? It is wonderful.
:03:10. > :03:13.Now, of course, at the end of today's programme I'll cook
:03:14. > :03:15.either food heaven or food hell for Brenda.
:03:16. > :03:19.It's up to the guests in the studio and a few of our viewers to decide
:03:20. > :03:29.What is food heaven? Turbot. What about the dreaded food hell?
:03:30. > :03:31.Anything gamey or duck. I don't like that at all.
:03:32. > :03:36.So it's either turbot or duck For food heaven I've going to serve
:03:37. > :03:38.the turbot with a classic and luxurious champagne sauce.
:03:39. > :03:41.The turbot is cooked in a little butter and served with a sauce made
:03:42. > :03:44.with fish stock, cream, shallots and, of course, champagne!
:03:45. > :03:46.It's finished with asparagus, broad beans, peas and broccoli.
:03:47. > :03:48.Or Brenda could be having food hell, duck.
:03:49. > :03:53.The duck is simply roasted, rested and served with both an apple
:03:54. > :03:57.But you'll have to wait until the end of the show to find
:03:58. > :04:09.If YOU'D like the chance to ask either of our chefs a question today
:04:10. > :04:19.And if I do get to speak to you I'll be asking if you want Brenda to face
:04:20. > :04:23.You can also send us your questions through social media
:04:24. > :04:27.Right, let's get cooking and up first today is Bryn Williams
:04:28. > :04:36.Hungry? I am, yes. In eight minutes you are about to
:04:37. > :04:40.get something. Now, I know you want to get the fish
:04:41. > :04:47.on. So what are we doing? Dover sole. So skin on the top side. A
:04:48. > :04:52.pair of scissors, take the fins and the head off and take the bones out
:04:53. > :04:59.nice and quick. If you can prepare the leeks.
:05:00. > :05:05.A bit of leek and lemon segments. So you are cooking this in a bag?
:05:06. > :05:13.Yes, the reason for cooking it in the bag is to keep the flavours. We
:05:14. > :05:15.tend to cook vegetables in the water, the water dilutes the
:05:16. > :05:19.flavours. So for water, the water dilutes the
:05:20. > :05:23.important to cook it in the back. There is no water in it at all,
:05:24. > :05:30.apart from the alternative waters within. Then we are good to go.
:05:31. > :05:35.You are cooking this straight away it is cooking in realtime? Yes, the
:05:36. > :05:40.pressure is on. So a bit of salt. Not pepper as the pepper will burn.
:05:41. > :05:46.A nice hot pan. In it goes. A little bit of oil. I start with
:05:47. > :05:51.oil, then I will finish off with your favourite ingredient, butter.
:05:52. > :05:56.This is the key. To cook it in oil, and then make the sauce with the
:05:57. > :06:05.butter separately? Yes, if you put in oil straight away, the butter
:06:06. > :06:11.burns if it is in first. So the leeks? The leeks go in here.
:06:12. > :06:17.The last time you were on, you were about to hope a place in North Wales
:06:18. > :06:27.that is open? Yes. Using the best Welsh ingredients.
:06:28. > :06:33.. Let's put a bit of butter, thyme. Then close the bag up.
:06:34. > :06:37.The restaurant? It is all about using the finest Welsh ingredients.
:06:38. > :06:45.And near the seaside. One of the best locations not just in Wales but
:06:46. > :06:51.Britain. In Colm Boxing Day. Open seven days a week. Lunch and dinner.
:06:52. > :06:56.Going nicely. So, that is done there. Into the oven for about seven
:06:57. > :07:01.to eight minutes to cook. We have amazing fish around the UK.
:07:02. > :07:07.Dover sole, I was told Hastings was the place? I learned that today.
:07:08. > :07:14.You didn't know that? Hasting, Dover sole? I keep picking up Hastings.
:07:15. > :07:20.You are not making it up? No. The king of flat fish, Dover sole if you
:07:21. > :07:26.can get it. Turbot?! You have expensive tastes.
:07:27. > :07:31.That is heaven. But it is all about the ingredients,
:07:32. > :07:33.using the very best ingredients. Obviously in Wales, in
:07:34. > :07:42.using the very best ingredients. use the best of Welsh ingredients.
:07:43. > :07:46.It is a pop-up menu, using the best of Wales, the taste of Wales
:07:47. > :07:49.ingredients. What I do in the restaurants, using the best
:07:50. > :07:53.ingredients, it is important to use the best ingredients where possible
:07:54. > :07:58.and keep it simple. This is one of those dishes where if you buy the
:07:59. > :08:03.great ingredients, hopefully, you won't go too far wrong. It is all
:08:04. > :08:08.about keeping everything simple. Flavoursome it is great. We are
:08:09. > :08:15.cooking this literally live, eight minutes from start to the finish.
:08:16. > :08:20.Apart from the leeks. But with the fish and everything else, it will be
:08:21. > :08:28.all done. I used to make this dish at Pierre
:08:29. > :08:33.White's. Is this similar to the restaurant in
:08:34. > :08:40.London? No, it is more of a classic bistro. Open all day, with egg's
:08:41. > :08:46.Benedict for breakfast. And if you went to Paris, that is what it is on
:08:47. > :08:52.the seaside of Colm Bay. Now, the capers? Yes, I'm going to
:08:53. > :08:55.deep fry the keepers. Turn over the fish. Now it is time to add the
:08:56. > :09:02.butter. This is the key to add it now and
:09:03. > :09:10.keep basting the fish. We deep fry the capers for a bit of
:09:11. > :09:15.texture. But be careful as all of the water goes everywhere with the
:09:16. > :09:19.hot oil. They open up and you get a nice crispy texture there. Does it
:09:20. > :09:26.matter what side of the fish you do first? On the flat side there is
:09:27. > :09:32.always a thicker and a thinner side. So start off on the thicker side
:09:33. > :09:37.that is underneath the brown skin. As we all know, you are leaving us
:09:38. > :09:43.after ten years, James, so I thought what can I do for James as a leaving
:09:44. > :09:48.present. I thought, what is this, heaven and hell, heaven has to be
:09:49. > :09:52.butter? It does, right. So I am making a sauce just with
:09:53. > :10:03.butter. It is a classic sauce, a better
:10:04. > :10:09.noise yet. To take -- a buerre noisette.
:10:10. > :10:14.This is a great sauce with fish, great with skate as well.
:10:15. > :10:14.The This is a great sauce with fish,
:10:15. > :10:17.great with skate as well. Remember if you'd like to put
:10:18. > :10:21.a question to either of our chefs today then call us now
:10:22. > :10:24.on: 0330 123 1410. Calls are charged at your
:10:25. > :10:34.standard network rate. Right, that is ready.
:10:35. > :10:40.Now the butter is cooking, it slows down. We add the lemon juice and it
:10:41. > :10:44.stops the cooking process. It goes all over your shirt! In it
:10:45. > :10:53.goes. So I take it you are going to the
:10:54. > :10:57.rugby? I am indeed. Straight after! We add the brown Scottish Labour
:10:58. > :11:03.Parties. They are already cooked, so they are just warmed up. And then
:11:04. > :11:09.the lemon segments. They seem big but they break down.
:11:10. > :11:13.You mention France, you think that the shrimps, they need heating but
:11:14. > :11:17.they can be eaten whole? Yes. Wonderful.
:11:18. > :11:20.Now, to finish off with a lot of parsley. Get the leek out of the
:11:21. > :11:25.oven. How long did you cook these for?
:11:26. > :11:31.About eight to nine minutes. Obviously we had one in already.
:11:32. > :11:37.So we are going to... Place the lemon sole straight on to the plate.
:11:38. > :11:41.Open up that. What is good we can see all of the leeks are nice and
:11:42. > :11:46.soft there. Is no water. It is keeping in all of that natural
:11:47. > :11:51.sweetness. My homage to this afternoon's game.
:11:52. > :11:56.A token leek on the side. Hopefully that will be my good luck for this
:11:57. > :12:00.afternoon. And finishing off with a nice warm straw.
:12:01. > :12:04.I could give you a straw to finish it off.
:12:05. > :12:07.Just a bowl. That is all I need. Just a bowl with butter and bread?
:12:08. > :12:11.Yes. That is it. That is my lemon sole,
:12:12. > :12:14.slow cooked leek, brown shrimp and capers.
:12:15. > :12:20.How great does that look. Eight minutes! The same amount of
:12:21. > :12:29.time that England will take to score a first try, I think! Oh! Have a
:12:30. > :12:34.seat and dive into this one. Now, it is so great cooking it on the bone
:12:35. > :12:42.like that Don't forget the caper.
:12:43. > :12:44.The deep fried capers on top. Doesn't that look lovely. It is
:12:45. > :12:52.simple, though. Dive in. Flat fish, this would work
:12:53. > :12:56.really well with trout. Trout, plaice, Dover sole. Anything
:12:57. > :12:59.flat on the bone. I think that the flat fish should be kept on the
:13:00. > :13:04.bone. It just falls off.
:13:05. > :13:08.Lovely. Right, let's get wine to go with
:13:09. > :13:15.this. Apparently it is British Pie Week. I didn't know but Olly Smith
:13:16. > :13:18.did. He headed to the spiritual home of British Pie Week it is Melton
:13:19. > :13:22.Mowbray. Let's see what he picked to go
:13:23. > :13:33.with Bryn's brilliant sole? It is national pie week. I am in
:13:34. > :13:39.Melton Mowbray. Famed for the pork pies. But before I seek out a
:13:40. > :14:09.tipple, let's have a look at the local delicacies!
:14:10. > :14:17.With Bryn's legendary lemon white wine that fills its sails with
:14:18. > :14:22.With Bryn's legendary lemon breezy splendour is spot on to carry
:14:23. > :14:27.this dish all of the way to the Hash our of Hurrah. A classic wine would
:14:28. > :14:27.this dish all of the way to the Hash be a white burgundy, such as a
:14:28. > :14:32.this dish all of the way to the Hash shabbily. However with the zing in
:14:33. > :14:38.the recipe, a white wine with even more dazzle should be the master and
:14:39. > :14:46.the commander. So I am using this pecorino. It is said to be named
:14:47. > :14:51.after the local sheep that grazed in the vineyards of Italy, munching on
:14:52. > :14:56.the vines as they went. It in flavour it is somewhere between a
:14:57. > :15:00.peach and a great fruit. Famed for its zest.
:15:01. > :15:05.That is marvellous. The fish is boosted by the butter. It is the
:15:06. > :15:10.glossy texture of the primed pecorino that is poised. The leeks
:15:11. > :15:15.enhanced with the herbs and it is the fragrance of this grog, that
:15:16. > :15:19.gives it an enchanting echo. Finally, the capers and the brown
:15:20. > :15:26.Scottish Labour Parties are salty and invigorating. This has the
:15:27. > :15:33.perfect zip to tow the line. Bryn, here is to your lovely lemon sole.
:15:34. > :15:39.Cheers! Cheers indeed. It is really nice.
:15:40. > :15:43.On its own, I was not convinced. But it is a perfect match.
:15:44. > :15:48.I would not stay in on a Saturday night and drink it but with the
:15:49. > :15:54.plate of food it is a perfect match. Really lovely.
:15:55. > :15:57.Coming up. There is a tasty dish for us, made by Selin, what are you
:15:58. > :16:00.making? Chilli chicken with lime pickle mayo.
:16:01. > :16:08.You were impressed Bryn? Clever cooking.
:16:09. > :16:11.And don't forget you could ask either of our chefs a question
:16:12. > :16:12.if you call this number: 033 0123 1410.
:16:13. > :16:19.Or you can tweet questions to us using the #saturdaykitchen.
:16:20. > :16:29.capers let's take a trip to Croatia to catch up with Rick stein. He is
:16:30. > :16:42.on an island with a controversial past. Enjoy this one. Having a
:16:43. > :16:48.famous celebrity very link to a town is a great source of wealth to the
:16:49. > :16:53.community. Ask the people of Stratford-upon-Avon. Marco Polo,
:16:54. > :16:58.merchant, sea captain and the bringer of riches from the East came
:16:59. > :17:05.from Corchella and not of Venice. I put the question with a smidgen of
:17:06. > :17:13.disbelief to a local, Tony. Do you believe Marco Polo was born here? I
:17:14. > :17:18.do. Definitely. But it is not proven. That is one thing. If I
:17:19. > :17:23.said, I don't believe, they would rather bleak earned me at the stake
:17:24. > :17:29.in the middle of the square. I can understand that, but he had
:17:30. > :17:34.dismissed interests? There is no evidence where he was born, that is
:17:35. > :17:40.the problem between Venice and is about Marco Polo. This plate of
:17:41. > :17:45.food, Tony says is the most famous winter dish on the island. Smoked
:17:46. > :17:55.cuts of pork and local spring cabbage. Lovely. It is my own pig.
:17:56. > :18:04.I'd bought it, let somebody kill it and then they made smoked meat. That
:18:05. > :18:18.is nice. This is boiled smoked meat. Every serious clock should have his
:18:19. > :18:23.own pig. -- cook. People do it normally, they throw the water away.
:18:24. > :18:29.I think it is a pity to throw the waterway, so I let it simmer. This
:18:30. > :18:35.is the food I love, so I would happy to eat this through the winter. I
:18:36. > :18:41.like one part dishes and this is so easy. Tony removes the cuts of
:18:42. > :18:48.smoked pork leaving stock behind. And then cabbage, cut into ribbons
:18:49. > :18:55.smothers the stock. Fresh tomatoes and garlic. Quite a bit of garlic. I
:18:56. > :19:00.think it looks very healthy. He let it simmer for about 20 minutes. The
:19:01. > :19:05.cabbage has to be well cooked. Often a problem for those who remember it
:19:06. > :19:14.in school dinners, but it is something you can grow to love and
:19:15. > :19:22.then it is quite delicious. This looks very appetising. It reminds me
:19:23. > :19:27.of an Irish dish which is cabbage and bacon. Is there any connection?
:19:28. > :19:32.Any Irish people back came to Corchella years ago? The only
:19:33. > :19:41.football supporters who don't fight each other are Croatia and Irish.
:19:42. > :19:48.There you go! Seriously, it is lovely. It is time to cook again. I
:19:49. > :19:52.really liked that is, so I thought pork. One of the best ways I have
:19:53. > :20:03.discovered to cook chopped us. This is walnut coated pork chops with
:20:04. > :20:13.figs. All I am doing is scoring this pork. The taste gets right into it.
:20:14. > :20:19.Lovely, big, pork chops. It is not a Croatian recipe, it is from a woman
:20:20. > :20:26.called Karen, who travelled the Balkans. What she said, is what
:20:27. > :20:31.grows together, goes together. That his/her idea of Mediterranean
:20:32. > :20:37.cooking. I think it is so right. We have pork, walnuts, figs. Everything
:20:38. > :20:45.growing in the Croatian neighbourhood, cooked together. Put
:20:46. > :20:58.my walnuts on the plate for the crust. We have some ground cinnamon
:20:59. > :21:15.and nutmeg. Salt and pepper. A bit of olive oil. Makes that up a little
:21:16. > :21:22.bit. -- mix. Get the pork chops and press them as hard as I can down
:21:23. > :21:28.into the walnuts crust. Work as much of the walnut as I can into the
:21:29. > :21:33.surface of the pork. Now I am ready to fry. In olive oil of course. I am
:21:34. > :21:48.adding butter, because I want a nutty brown colour at the end of the
:21:49. > :22:00.cooking. I have cooked, and by that I had fried pork chops in my time,
:22:01. > :22:15.but I never thought of doing them in walnuts. These are probably better
:22:16. > :22:32.for your hair! I just cannot do it! There you go. I shan't be using them
:22:33. > :22:41.again. Just put a lid on that so big cook more quickly. Now I am going to
:22:42. > :22:48.chop up the figs and make the sauce. So that is chopped enough. You don't
:22:49. > :22:55.have to to do them too finally, I like to see the figs in the sauce.
:22:56. > :23:02.Those chops look to be OK now. I will just lift them out onto my
:23:03. > :23:10.serving dish. There we go. Now finish off and make the sauce. Some
:23:11. > :23:16.white wine. Let it boil up. Some chicken stock, really nice chicken
:23:17. > :23:37.stock, I made it myself. There we go, just let it come down a bit. Now
:23:38. > :23:42.for the figs. Just tastes that. Mmm. I am loving that. We'll finish with
:23:43. > :23:49.a bit of lemon, by the time it is cooked down, it will be sweet. Just
:23:50. > :23:55.put in a little bit of butter now. Plenty of parsley. It does need a
:23:56. > :24:08.little bit of lemon juice just to cut the fruit, cut the sweetness.
:24:09. > :24:14.So, there we have it. A celebration of things growing together. We have
:24:15. > :24:18.got figs, walnuts, we have got great. We have got our lives, and we
:24:19. > :24:36.have got pigs. -- lives. What a wonderful recipe. A
:24:37. > :24:42.great ingredient, they don't just go well with pork, but make lots of
:24:43. > :24:49.different dishes. I will show you a couple of ways to use them. I will
:24:50. > :24:53.do caramelised walnuts first and then deep-fried. You almost cook
:24:54. > :25:00.them in a sugar syrup. Get a little bit of water in our pan with some
:25:01. > :25:04.sugar. This makes the stock syrup. Basically dissolve the sugar and
:25:05. > :25:09.water together. At the walnuts. Leave them for a couple of minutes
:25:10. > :25:15.and then deep fry them. They are amazingly crispy. I will show you a
:25:16. > :25:21.really quick ice cream. Normally you have to cook the Dukes, this one is
:25:22. > :25:28.unique. Just take some double cream and the honey. That is the key. When
:25:29. > :25:33.you freeze honey it acts like a defrosting agent. When you put it
:25:34. > :25:40.with the cream and whisk it up and add the walnuts, you end up with an
:25:41. > :25:44.instant ice cream. You can have this as a garnish, I will serve this with
:25:45. > :25:54.a wonderful custard tart. Quick it up. Any kind of honey? Any, just
:25:55. > :26:01.whisk it up, basically throw in the walnuts and then freeze it. It is so
:26:02. > :26:08.simple. We can't talk about anything other than Vera at the moment, huge
:26:09. > :26:17.success. We can talk about this! What are we up to, series six?
:26:18. > :26:22.Series six has been on the TV, now it is out on DVD. You said you were
:26:23. > :26:29.going to retire and now it has took off again. I was offered these
:26:30. > :26:37.wonderful jobs, the first was Pride And Prejudice. I so wanted to be in
:26:38. > :26:43.it, but I wasn't offered it. It was on the cards the six months, so I
:26:44. > :26:47.thought it had passed me by. Three weeks before it started filming, my
:26:48. > :26:56.agent said the producer and director to want to come and see you about
:26:57. > :27:03.playing Mrs Bennett. Vera, 130 countries? Something like that.
:27:04. > :27:08.million viewers. It is very, very million viewers. It is very, very
:27:09. > :27:17.popular, the writing is so good. Initially they were from the books
:27:18. > :27:25.of Ann Cleaves. She is an unusual character, she is very, very
:27:26. > :27:31.ordinary. Great location? Beautiful, this sea and the landscape. And the
:27:32. > :27:37.people of the north-east are really, nice people. You have increased
:27:38. > :27:46.tourism in the area by 25%. Yes, that is very good. It is amazing,
:27:47. > :27:50.when you read about you, a lot of people have acting in their blood,
:27:51. > :27:55.it is what you wanted to do. But reading about you, this wasn't on
:27:56. > :28:02.the cards until your 30s? My first job, I was 29. I was a secretary, I
:28:03. > :28:07.worked for ten years in all sorts of offices. The last one being British
:28:08. > :28:13.rail! Somebody somebody came in and said they were in an amateur
:28:14. > :28:16.dramatic group and entering a competition and one of their
:28:17. > :28:21.actresses only had one line but she was sick and could I help them out.
:28:22. > :28:27.I said, this is stupid, I am not going to get on stage. So in the end
:28:28. > :28:32.I said I will help them out. I just loved the whole experience. I loved
:28:33. > :28:37.the camaraderie of everyone with different skills all working
:28:38. > :28:43.together to make the evening work. Carpenters, electricians,
:28:44. > :28:48.seamstress, actors. Do you think your career has benefited from doing
:28:49. > :28:55.it that way round? Probably, if you work in the real world... It makes
:28:56. > :29:03.you a better actor? If you have real life experiences, it can only help.
:29:04. > :29:12.Plus, saying he will retire. What was Hollywood like? You had a stint
:29:13. > :29:15.in your career there as well? It was wonderful, we all have an idea of
:29:16. > :29:22.how wonderful and glamorous it with me. It is people falling all over
:29:23. > :29:29.themselves making you a gallon to wear. If you go out for a walk one
:29:30. > :29:34.day and come back, your cupboard, your closet is stuffed full of these
:29:35. > :29:40.lovely clothes to wear. It was very, very exciting. It was scary because
:29:41. > :29:49.Las Vegas have odds on who he is going to win. My name was up there,
:29:50. > :29:54.perhaps to win. There was a lot of Russia. The second time I went,
:29:55. > :30:00.nobody thought I was going to win, so we could relax a bit and bat.
:30:01. > :30:10.These are the walnuts. I will deep fry those. Don't put the pastry over
:30:11. > :30:15.the top, just lay it over and then basically pop the pastry inside. If
:30:16. > :30:21.you pull the pastry, it will come back in on itself. And your Tartare
:30:22. > :30:28.will shrink. Just leave it and let it fall in on itself. We have a
:30:29. > :30:33.custard mixture with the egg yolks, the cream, little bit of nutmeg,
:30:34. > :30:40.everything in there as well. We just line this and then bake the custard
:30:41. > :30:42.tart. Nice and simple. What can we look forward to for the new series?
:30:43. > :30:54.Have you got the script? No. It is weird. They are so
:30:55. > :31:01.particular the standard on Vera is quite high. Even the artistic side,
:31:02. > :31:09.the set dressing, and obviously, the writing. So, you know you are in
:31:10. > :31:14.good hands! Right, that is just the walnuts going in the deep fat fryer.
:31:15. > :31:20.You literally want them in for ten seconds and then out.
:31:21. > :31:26.Wow! They come out like that. Now, there is no need to put them on
:31:27. > :31:32.paper. But sprinkle them with sugar. Watch out for the capers! Yes, watch
:31:33. > :31:39.out for the capers. The idea is to rest this in the fridge, then bake
:31:40. > :31:46.it blind. A lot of people put baking beans in it but I put flour in it.
:31:47. > :31:52.Line it with paper, then put flour in it, it is heavier than the baking
:31:53. > :31:59.beans. Don't reuse the flour but that is that and then you have a
:32:00. > :32:04.nice base for your custard tart to start filling it. So you are up
:32:05. > :32:08.there in the summer? Yes, in June. We are up for five months in the
:32:09. > :32:15.summer. So it is a good job that I like it! We all like watching it as
:32:16. > :32:19.well. So, a little bit of caramel. Then the custard tart like that.
:32:20. > :32:28.My husband will be drolling seeing this going on there.
:32:29. > :32:31.We lift this off. And then just literally, colour the
:32:32. > :32:37.top of it, that is all. Lift that off like that.
:32:38. > :32:41.And then put that on there. I am decorating it with the walnuts and
:32:42. > :32:47.the walnut cream. If you want to put it in the freezer you can do, of
:32:48. > :32:51.course. Then a touch of lemon balm here.
:32:52. > :32:57.Did you shell these yourself? No, I got Bryn to do it. Look at these
:32:58. > :33:02.hands! Finally, the cream. Like I say, you can freeze this. If you
:33:03. > :33:05.wish. It producing an amazing ice-cream, really. You put that on
:33:06. > :33:10.the side. Oh,... ... There you go. Dive into
:33:11. > :33:17.that. Oh, thank you! No, thank you for
:33:18. > :33:18.coming! Straight into the ice-cream. Cream, honey, walnuts. That is it.
:33:19. > :33:23.Oh! See, she is a good actress! So what will I be making for Brenda
:33:24. > :33:28.at the end of the show? The fish is pan fried in butter
:33:29. > :33:32.then served with a sauce made with fish stock,
:33:33. > :33:34.cream, shallots and a good It's finished with asparagus, peas,
:33:35. > :33:38.broad beans and broccoli. The duck breast is roasted,
:33:39. > :33:41.rested and served I'll also add some pickled beetroot
:33:42. > :33:46.tops, some wilted kale and sweet As usual, it's down
:33:47. > :33:49.to the guests in the studio and a few of our viewers to decide,
:33:50. > :33:53.and you can see the result Right, let's get another proper
:33:54. > :33:57.taste of Britain from Brian Turner They're in Essex today and whilst
:33:58. > :34:01.Brian's off checking out the local lunch options, Janet has
:34:02. > :34:18.the chance to go for a walk Enjoy this one.
:34:19. > :34:26.This country park's long sandy beach and open grasslands, make it the
:34:27. > :34:31.perfect spot for a walk. I've asked the park ranger, Dougall Earkheart
:34:32. > :34:37.to join me. Right, I have gotten ride of prian,
:34:38. > :34:40.you can take me on a proper walk. I have heard so much about the
:34:41. > :34:45.coastline. Is it popular with the walkerses? It is. A nice easy walk
:34:46. > :34:53.on the flat. I was going to say flat! Yes, one of
:34:54. > :35:00.the few rural beaches where there is no kiss me quick shops, this is a
:35:01. > :35:09.place where people can enjoy the wild beauty of the Essex coast.
:35:10. > :35:13.The cliffs of Cudmore Grove are made up of deposits of silt.
:35:14. > :35:17.Deposited here thousands of years ago.
:35:18. > :35:21.How old are the cliffs? The cliffs are maybe up to 3,000 years old.
:35:22. > :35:26.When Britain was still joined to the continent.
:35:27. > :35:30.Goodness. So if they are over 200,000 years old, does it mean you
:35:31. > :35:36.can look here and find amazing fossils and bones? Yes, East Mercy
:35:37. > :35:42.is well known as a great place for looking for fossils in the last 100
:35:43. > :35:50.years. One area is below the cliff here, where they have found a
:35:51. > :35:56.straight tusked elephant jawbone and a narrow rhinoceros tooth. Which is
:35:57. > :36:02.extinct. So fascinating stuff being found. I have a bone here. That this
:36:03. > :36:10.was dug up recently it looks like it could be a member of the cove
:36:11. > :36:15.family, and we have had biason here three years ago.
:36:16. > :36:20.Biason, here? Amazing. Are the cliffs eroding all the time.
:36:21. > :36:25.They look fragile? This do erode. On average under a metre a year. What
:36:26. > :36:30.we are seeing here are the gun replacements from the Second World
:36:31. > :36:35.War. These lumps of concrete used to be above our head. In the late 80s,
:36:36. > :36:41.they collapsed into the sand. What are the sticks for, are they
:36:42. > :36:46.break waters? Yes. The idea is that they build up overnight, the salt
:36:47. > :36:50.marshes regenerate and it takes out the energy of the waves so that they
:36:51. > :37:00.don't thump against the cliffs here. Did it work? No! Whilst the Duchess
:37:01. > :37:04.is on a stroll, I'm on the hunt for tasty ingredients. There is a rich
:37:05. > :37:14.variety of produce to choose from. Making the most of the food on his
:37:15. > :37:18.doorstep is the chef, Darren, at his restaurant, the Magic Mushroom.
:37:19. > :37:24.Good morning, chef, what have you got for us? Today we have trout with
:37:25. > :37:28.local asparagus, a simple, spring summer dish. Quick and easy to cook.
:37:29. > :37:35.Let's have a look at the trout fillets. This is a local trout farm,
:37:36. > :37:37.is it? A local trout farm. These have been filleted off.
:37:38. > :37:42.is it? A local trout farm. These That is the secret, get the pans
:37:43. > :37:44.hot. Lots of heat in there. This is key, being organised to
:37:45. > :37:52.start with. Are they local? Our old boy Jim
:37:53. > :38:00.grows them on his allotment at the back of his house. Boxes of these
:38:01. > :38:07.ingredients are great to see, the large boxes of tomatoes and others
:38:08. > :38:11.veg is blase. This is great. A little bit of oil in the pan. A
:38:12. > :38:14.veg is blase. This is great. sprinkle of sea salt. Turning
:38:15. > :38:18.veg is blase. This is great. heat. Snrp skin side down.
:38:19. > :38:20.Yes, cook it unless it is crispy, and at the last-minute, turn it
:38:21. > :38:29.over. Then get the potatoes. knob of butter there.
:38:30. > :38:33.Sauteed potatoes is not something you see as much as awe used to.
:38:34. > :38:39.You cannot peninsula beet the flavour of those.
:38:40. > :38:44.Are you basting them? Yes. I will baste them and pop in the oven. Here
:38:45. > :38:48.is lovely asparagus. That is blanched off.
:38:49. > :38:53.Is that local? Yes. It is beautiful. Lovely stuff.
:38:54. > :38:55.that trout. All I do is check it, then flip it
:38:56. > :38:59.that trout. over. That looks lovely.
:39:00. > :39:00.that trout. Then you are bringing all of the
:39:01. > :39:04.other ingredients together. Then you are bringing all of the
:39:05. > :39:10.Tell us what you have. Baby gem lettuce.
:39:11. > :39:13.So, lettuce, shallots, tomatoes. It is literally a matter of bringing
:39:14. > :39:19.it together. A bit of kale as well? That is the
:39:20. > :39:23.last-minute. That has been blanched off in boiling salted water for a
:39:24. > :39:26.minute. It has become a superfood it is a
:39:27. > :39:31.lovely colour and it is good for you.
:39:32. > :39:37.I love it. It has a bitter taste. With the certain dishes like the
:39:38. > :39:44.trout it works well. I like a tiny splash of balsamic vinegar.
:39:45. > :39:47.I have fresh almonds to add to the last-minute.
:39:48. > :39:58.It gives it a nice change of texture. I tell you what, there is
:39:59. > :40:04.your five a day in one dish. It is good to get a nice bit of
:40:05. > :40:10.colour! Toss them over. I like to call them quick roasted
:40:11. > :40:16.potatoes. The proof of the pudding, chef! Can't get it hotter than that,
:40:17. > :40:21.chef! Lots of colour in there. I see you have quail's eggs there?
:40:22. > :40:28.Literally, we have cooked these for two minutes and 17 seconds. Timed to
:40:29. > :40:38.a T! They are nice, gooey, soft... That's the dish! I think that looks
:40:39. > :40:41.fantastic. You know what is even better? My mate Janet will love that
:40:42. > :40:50.dish, I know. That would be good! Hello.
:40:51. > :40:56.Good morning, local caught trout. Look at that. It looks fantastic.
:40:57. > :41:01.So the beauty of this is that 90% of it is local produce. The tomatoes,
:41:02. > :41:05.the asparagus, the potatoes, the fish, the kale.
:41:06. > :41:11.Well, I am fanatical about vegetables. So the... Five a day is
:41:12. > :41:23.all there! What are you trying first? I don't know. I will have a
:41:24. > :41:28.bit of the trout. That's a very nice trout.
:41:29. > :41:35.It is a lovely texture. Nicely cooked. It's a light fish too.
:41:36. > :41:43.A good flavour. Right, I'm liking the asparagus as it is still
:41:44. > :41:47.crunchy. This is the kind of proportion of protein to veg and
:41:48. > :41:52.fish that I have at home. So, it is a hit for you? A hit for
:41:53. > :41:56.Still to come this morning on Saturday Kitchen Live.
:41:57. > :41:58.Tony Singh has a date with Indian royalty.
:41:59. > :42:01.He's in the Punjab and making lunch with a maharajah.
:42:02. > :42:03.Thankfully he's packed his best jacket and kilt for the occasion!
:42:04. > :42:06.Bryn may have one eye on the rugby later but there's
:42:07. > :42:09.a much more EGGs-plosive contest for him to get through first!
:42:10. > :42:10.Yes it's the Saturday Kitchen omelette challenge.
:42:11. > :42:13.Both he and Selin must TRY their best to CONVERT
:42:14. > :42:16.all their cooking skill into a top ten time on our omelette board.
:42:17. > :42:18.And I certainly don't want any SCRUM-BALLED eggs from either
:42:19. > :42:21.Find out who will TACKLE the task the best, live,
:42:22. > :42:24.And will Brenda be facing food heaven,
:42:25. > :42:26.pan roasted turbot with a champagne sauce.
:42:27. > :42:28.Or food hell, duck breast with braised red cabbage.
:42:29. > :42:31.You can see what she ends up with at the end of the show.
:42:32. > :42:34.Now let's keep cooking and welcome Selin Kiazim to the Saturday kitchen
:42:35. > :42:58.And I got it right again! Now, explain what we are making. This is
:42:59. > :43:01.quite an interesting dish? So, chilli chicken with lime pickle
:43:02. > :43:05.mayo. We are making a glaze. Then coating it in the crumb. Serving it
:43:06. > :43:10.with a lime pickle mayonnaise. Of course we are. Now, this is the
:43:11. > :43:21.chicken. The first thing we did was brine the
:43:22. > :43:26.chicken. So water, with sweet smoked paprika, cold and halt water, added
:43:27. > :43:31.with the spices, add into that the chicken.
:43:32. > :43:35.We have taken off the chicken skin. That is on the tray ready to be
:43:36. > :43:41.crisped up. Now, standard mayonnaise? Yes.
:43:42. > :43:47.Now, this is the sauce to go with the chicken after. Palm sugar? Yes,
:43:48. > :43:54.it has a lovely toffee flavour. It works well with all sorts of meats.
:43:55. > :43:58.I have been doing it with all sorts of meats on various mar United
:43:59. > :44:02.States and things. So, yes, palm sugar.
:44:03. > :44:08.This can't be Turkish though? No. Not at all.
:44:09. > :44:14.Where does it come from? It comes from my days of working with Peter
:44:15. > :44:18.Gordon. I loved it as an ingredient back then and fell in love with it.
:44:19. > :44:22.So developed various recipes over the years with it.
:44:23. > :44:29.I have never seen it. Bryn, seen that? No. I have learned
:44:30. > :44:37.a lot of different things today. You brine the chicken to get the flavour
:44:38. > :44:41.into it? Yes, it is a good way to ensure the consistency, it adds
:44:42. > :44:46.moisture and smokiness from the paprika. How long in the brine?
:44:47. > :44:50.Three hours in the fridge then rinse it off.
:44:51. > :44:56.A little oil on the chicken and now straight into the oven.
:44:57. > :45:01.Now I'm making a normal mayonnaise but lime pickle at the end? At the
:45:02. > :45:06.restaurant we make our own lime pickle. It is an Indian kind of
:45:07. > :45:14.recipe. Tell us about the restaurant. We
:45:15. > :45:23.opened back in November of last year. It has gotten off to an
:45:24. > :45:27.amazing start. It is busy all the time and the food is well received.
:45:28. > :45:32.Which is a relief. Does it take its name after a
:45:33. > :45:42.rolling pin? Yes, a bit odd but it does. Oclava means rolling pin. In a
:45:43. > :45:47.lot of Turkish cookery it is the long thin rolling pastry rolling
:45:48. > :45:51.pin. It is a nod to the stone oven that we cook our bread and different
:45:52. > :45:56.types of flatbreads at the restaurant.
:45:57. > :46:02.Is it classic stuff? Mostly classics with a twist. I am inspired by my
:46:03. > :46:07.heritage but the training is classical French training. Working
:46:08. > :46:13.with fusion cuisine. So I have developed my own style along the
:46:14. > :46:16.way. So that is now modern Turkish. Right, I will take the chicken out
:46:17. > :46:23.and coat it in the sauce you are making there? Yes. I'm going to
:46:24. > :46:30.whizz up the chilli and garlic. That will make a rough piece. Add a
:46:31. > :46:34.little bit of this hot pepper piece. This is looking like tomato puree.
:46:35. > :46:37.There is a hot and a sweet second-degrees. We use it lots in
:46:38. > :46:38.Turkish cookery for mar United States and stews.
:46:39. > :46:51.OK. All the while you are caramelised
:46:52. > :46:58.Ing the palm sugar? Yes. Don't be afraid, you have to take it quite
:46:59. > :47:03.dark. It is starting to have a league caramelised around the edge.
:47:04. > :47:12.You want the bitter notes through it otherwise it will be too sweet. I
:47:13. > :47:22.take it you have got to stand back when you do it. Should I put it in?
:47:23. > :47:27.Straight in. That is the Chile, with lots and lots of garlic. You can
:47:28. > :47:35.adjust the recipe, add more chilli if you wish. We are looking to cook
:47:36. > :47:41.out the raw, harshness of the garlic and the chilli at this point. Lime
:47:42. > :47:48.pickle, is there a touch of vinegar in there as well? Yes, just a touch
:47:49. > :47:56.of vinegar. Now I am adding in the cider vinegar. Again, stand back a
:47:57. > :48:05.little bit as he do it. I will boil it down to a syrup consistency. This
:48:06. > :48:11.would be great with fish as well? Absolutely, you could do it with all
:48:12. > :48:17.kinds of things, really. Then we have the dressing. I would recommend
:48:18. > :48:18.it if you are putting it on the barbecue soon. The restaurant would
:48:19. > :48:24.cook the chicken over the barbecue soon. The restaurant would
:48:25. > :48:28.and it gives a nice smoky flavour. Normally when you do this with
:48:29. > :48:35.chicken and breadcrumbs, you would put this on afterwards. Yes, you
:48:36. > :48:45.have the nice, sticky, sweet chicken and a nice crunch on the outside.
:48:46. > :48:48.Dried breadcrumbs in. This first ingredients, you will find it in
:48:49. > :49:00.middle eastern countries, growing in the mountains. Quite a distinct
:49:01. > :49:10.flavour, a cross between oregano, thyme. We take those herbs, we drive
:49:11. > :49:18.them out. Now we had this nice lemony kick. And some sesame seeds.
:49:19. > :49:30.It is quite citrusy rush to mark yes, it works well with the chicken.
:49:31. > :49:34.You cook it without the glaze on it? Yes, until it is almost cooked
:49:35. > :49:41.through. Take it out and put one coat on and then put it back in.
:49:42. > :49:48.Then you want me to chop this up as well? Yes, use all parts of the
:49:49. > :49:58.chicken. Who doesn't like chicken skin, right? How many does the
:49:59. > :50:06.restaurant seat? It is in Shoreditch, trendy part of London.
:50:07. > :50:11.We get people coming from all parts of London, fortunately. It seats 46.
:50:12. > :50:15.We have an open kitchen counter, so people can sit at the bar and see
:50:16. > :50:18.what is happening. Also they can reserve tables. Is this one of the
:50:19. > :50:30.popular dishes? Yes, one sellers, definitely up there.
:50:31. > :50:35.Chicken skin will go in. Then we will be ready to serve it, when you
:50:36. > :50:44.are ready. This looks fabulous. It smells good as well. All of these
:50:45. > :50:52.recipes are on our website. Do you want the big plate or the little
:50:53. > :50:54.plate? Big plate please. I have my dressing, which is the mayonnaise I
:50:55. > :50:59.have made with the lime pickle you have got in there as well. You could
:51:00. > :51:03.buy a good quality lime pickle and put it in, if you didn't want to
:51:04. > :51:11.make your own lime pickle. Absolutely fine. Then this is what
:51:12. > :51:18.we were saying, coating at the end. Yes, it stays nice and crunchy. It
:51:19. > :51:23.is nice and fresh as well. Very fragrant. You think it is going to
:51:24. > :51:31.be spicy with the amount of chilli, but it isn't. But the sugar? Yes,
:51:32. > :51:36.the sugar and the vinegar is a nice flavour and if you like hot food,
:51:37. > :51:46.you could put some more chilies in and make it hotter. Finish it with
:51:47. > :52:01.lime wedges. It is of freshers over the top. Smells great.
:52:02. > :52:06.I know it is going to taste great as well. Render, the food just keeps
:52:07. > :52:18.coming. Those herbs and spices as well, if
:52:19. > :52:24.you can get hold of them? Yes, they are great if you can get hold of
:52:25. > :52:32.them. You think it is hot and spicy, but it is not. It is delicious.
:52:33. > :53:02.Let's see what wine we have got to go with that champion chicken.
:53:03. > :53:07.With the champion chicken, fruity wine is spot on to play along with
:53:08. > :53:16.the sumptuous spice and step in time. You could use a light read. At
:53:17. > :53:22.this dish has some thrilling, punchy high notes so I am selecting a white
:53:23. > :53:33.wine which is as exuberant as a trumpet in full bloom. This is
:53:34. > :53:37.probably France's most picturesque wine region, little villages
:53:38. > :53:44.nestling in the shadow of the vogue mountains. This is seriously
:53:45. > :53:49.perfumed, think Turkish delight. It is sensational with spicy cooking.
:53:50. > :53:50.If your idea of heaven is rose petals, take a ride to paradise with
:53:51. > :54:04.this. Sweet from the sugar, heat from the
:54:05. > :54:11.chilies. You really need your wine to be as exotic as a fruit market.
:54:12. > :54:16.Nutty sesame, they are all crying out for the fragrance of this
:54:17. > :54:22.gorgeous wine. Finally, the line mayonnaise. It has that and this
:54:23. > :54:33.reaches into the back catalogue of refreshment. Selin, here is to your
:54:34. > :54:42.charming chicken. Cheers! I have to say, I really don't like
:54:43. > :54:46.that, especially with this. It is a delicious wine, but not with the
:54:47. > :54:51.chicken. He thinks this is more spicy than what it is. Lovely
:54:52. > :54:57.chicken, lovely wine, but not together. It is beautiful wine, but
:54:58. > :55:01.it pulls focus from this beautiful meal. Sorry!
:55:02. > :55:04.Now it's time to fly over to Finland for a recipe
:55:05. > :55:07.And they've arrived just in time for Midsummer,
:55:08. > :55:09.one of the country's biggest festivals.
:55:10. > :55:23.Sandwiched between Sweden and Russia, this place has been voted
:55:24. > :55:34.the best country in the world to live. We are in Finland! Apart from
:55:35. > :55:44.that, what do we know about Finland? When you think of Russia you think
:55:45. > :55:52.of President Putin, but Sweden you think of ABBA. But in Finland, what
:55:53. > :56:00.do they eat? There is almost 2000 Lakes, so it must be fish. But 70%
:56:01. > :56:05.of the land is wooded, so could the forest Inc. It is freezing in winter
:56:06. > :56:10.so you need dishes that stick to your ribs. This could be one of our
:56:11. > :56:16.best adventures yet. After the excesses of Russia, we need to get
:56:17. > :56:30.whacked to nature. This is perfect. Finland's largest lake. Idyllic.
:56:31. > :56:35.Absolutely idyllic. Finland is bigger than Britain but only 5.5
:56:36. > :56:43.million people live here. It is not what you would call busy. Look at
:56:44. > :56:52.that! Wherever you look, there is water. I reckon the pace of life
:56:53. > :56:59.will be slower here. This has to be paradise on earth. Absolutely, the
:57:00. > :57:02.serenity and natural beauty is breathtaking. The purity and
:57:03. > :57:08.simplicity, maybe that is what we will find in the food. Doesn't it
:57:09. > :57:16.feel wonderful after the sauna, a swim in the lake and those pastries.
:57:17. > :57:22.To top it off, tonight Rose Midsummer's Eve is when the people
:57:23. > :57:32.get out and party. We should celebrate with cooking. Finland,
:57:33. > :57:39.Finland, the country where we want to be. He would want to be anywhere
:57:40. > :57:48.else on Midsummer's Eve. We are doing a hotpot. Karelian hotpot.
:57:49. > :57:56.Celebrating all good things finish. They love Karelian hotpot. But what
:57:57. > :58:06.I love about this, it is the perfect one pot dish. You can use any meaty
:58:07. > :58:12.fancy, so we have lamb, beef and pork. Put all of your diced meat
:58:13. > :58:19.into the back, zip it up and shake the living daylights out of it with
:58:20. > :58:25.the seasoning. Traditional Karelian hotpot with meat and onions, but we
:58:26. > :58:34.are adding carrots and turnips the flavour. I loved that sauna. I feel
:58:35. > :58:41.clean. The key to browning meat off is not to over pack the pan. You
:58:42. > :58:47.want it brown and not poached. Those are the vegetables. The spices in
:58:48. > :58:56.this dish are equally complicated cash not. Black peppercorns, berries
:58:57. > :59:03.and mash them up and crumble some bay leaves on the top. It is all
:59:04. > :59:09.about getting the maximum flavour out of simple ingredients. We have
:59:10. > :59:13.posh meat, but because it is being cooked for so long, you could have
:59:14. > :59:19.any bids are boot. Cook what you get. We have had a right old
:59:20. > :59:25.scavenge, getting this lot together. Can you hurry up with that? Not
:59:26. > :59:39.really. Finland has got under his skin. The Fins are comfortable with
:59:40. > :59:49.silence. Right, let's get the hotpot arm. Half the onions, turnips,
:59:50. > :59:56.carrots and spice mix. Top that with another third of the meat. What you
:59:57. > :00:01.can do to make it super rich is to put blobs of bone marrow in. Throw
:00:02. > :00:09.in the rest of the verges and spices. Rest of the meat over the
:00:10. > :00:14.top and cover it with some stock. We have the stock, but water would do.
:00:15. > :00:22.Take it to a nearby friendly oven and leave from anywhere between two
:00:23. > :00:31.and six hours. Finland's national, epic poem. It is
:00:32. > :00:36.a massive work and deals with the creation of the Sam Pope, and all
:00:37. > :00:42.giving object. It is very mystical, a bit like the tree of life, about
:00:43. > :00:45.its creation. But there is a birth but describes the creation of a
:00:46. > :00:53.hotpot. Shall we begin the incantation? On
:00:54. > :00:59.one side the flour is grinding. On another, salt is making. On the
:01:00. > :01:07.third is money forging. And the lid is many coloured. The simple grinds
:01:08. > :01:13.when finished... And to and fro, the lid is rocking. If the hotpot
:01:14. > :01:18.doesn't taste good after that, I don't know what will.
:01:19. > :01:23.This marks the beginning of the warm weather and after the long, dark
:01:24. > :01:27.winters, the Fins cannot get enough of those extra long days. They
:01:28. > :01:40.celebrate out days with food and conversation. In the olden days cast
:01:41. > :01:46.spells to help them find a spouse. They don't need to do that, I will
:01:47. > :01:55.just charm them with moves. He is off, look at this. Once you have got
:01:56. > :02:00.it, you never lose it. I am going to lose it if I don't get some food
:02:01. > :02:04.soon. I am ravenous. To the hotpot, served with lingonberry sauce. A
:02:05. > :02:09.match, made in heaven. There'll be more from the boys
:02:10. > :02:11.on next week's show! Right, it's time to answer
:02:12. > :02:14.a few of your foodie questions. Each caller will also help us decide
:02:15. > :02:28.what Brenda could be eating First on the line is Julianna. What
:02:29. > :02:35.is your question for us? I have a couple of bags of mussels with
:02:36. > :02:39.monkfish and prawns and my son-in-law is making a seafood dish.
:02:40. > :02:44.But I don't know how to clean the mussels.
:02:45. > :02:52.Mussels, Bryn, over to you. It is important that the mussels are
:02:53. > :03:01.closed. If they are closed they are live, if any are open, discard them.
:03:02. > :03:07.Take the beard, tear that out. A hot pan, boiling water, pour them in,
:03:08. > :03:14.lid on top, three minutes and then they are cooked. Do they have to
:03:15. > :03:19.open and then they are cooked? Yes, once they are open, they are cooked.
:03:20. > :03:27.If not open it is dead. Throw that away. What would you like to see at
:03:28. > :03:34.the end of the show? Heaven. Now, you have been tweeting us, what
:03:35. > :03:40.tweet do you have? I have, this is from Holly, what flavours best
:03:41. > :03:45.accompany pigeon for a game pie. In a pay, apricots and chestnuts.
:03:46. > :03:49.That absorbs the fat and the goodness in a hot water pastry is
:03:50. > :03:56.lovely. Another one there? From Tracy, any
:03:57. > :04:05.ideas for pulled pork and what to flavour it with, please.
:04:06. > :04:10.Selin, over to you? I would make an interesting base of sugar, salt,
:04:11. > :04:19.then add cumin, coriander, fennel seed and make a really good, and
:04:20. > :04:24.paprika, make a nice rub. Put it over the pork and roast it for as
:04:25. > :04:30.many hours as you can. Use the liquid after and put it back in
:04:31. > :04:39.there. Caroline, what is your question for us? Good morning. We
:04:40. > :04:45.visit Turkey and enjoy a vegetarian dish called shatksuka.
:04:46. > :04:51.Can you explain what it is? It is eggs, basically that are baked in a
:04:52. > :04:56.rich tomato sauce. I do it using lots of olive oil, a shallow pan,
:04:57. > :05:02.sliced garlic, a bit of onion. Get colour on the garlic, then add in
:05:03. > :05:08.spices, cumin, coriander, fennel seed, and a mix of fresh tomatoes,
:05:09. > :05:15.the best you can find and tomato passata. Put it in and reduce it
:05:16. > :05:19.down. Cooking it for as long as you can, an hour, then finish with sugar
:05:20. > :05:32.and vinegar to help with the sweet and the sour. Get the sauce in a
:05:33. > :05:39.Shileyow pan, crack the eggs on to it, crack them in, and pop on a lid,
:05:40. > :05:50.and then they are done! Around food heaven or hell? Sorry, Brenda, hell,
:05:51. > :06:01.please! Richard, what dish would you like to make? Broccoli soup.
:06:02. > :06:09.Cook the broccoli, take away the water. Roast it. Char grill it, it
:06:10. > :06:13.gets lots of flavour in to it, the sweetness and young sprouting
:06:14. > :06:16.broccoli, seasoned on a griddle with lemon juice, no water, that is the
:06:17. > :06:21.key. That is really simple. Especially
:06:22. > :06:25.the purple sprouting broccoli. What dish would you like to see?
:06:26. > :06:35.Heaven. By the way, Bryn, I know your
:06:36. > :06:40.family, I know your uncle! Likewise! Kate from the West Midlands, do you
:06:41. > :06:47.know Bryn's family? No, I don't. What is your question for us? I
:06:48. > :06:53.would like to know what to do other than griddle halloumi cheese.
:06:54. > :06:59.I will take that one. A lovely Cypriot pie or pastry, if you want
:07:00. > :07:04.to call it. You make a yeast dough, flatten it out. Grated halloumi,
:07:05. > :07:10.dried mint, flour and eggs and make a piece with it. Put it in the
:07:11. > :07:19.middle. Wrap it up. Leave the centre exposed. Baked in the oven. Crispy
:07:20. > :07:23.on the outside, soft in the middle. There should abrecipe online of one
:07:24. > :07:29.of my recipes. What about the dish at the end of
:07:30. > :07:35.the show? Heaven, definitely. And the final caller from Scotland,
:07:36. > :07:42.Fiona. I am originally from Stornaway from
:07:43. > :07:46.the Outer Hebrides. I have a freezer full of Stornaway black putting. I
:07:47. > :07:49.am looking for something a little more interesting, different to do
:07:50. > :07:57.with it. Black pudding? Bryn? I love that
:07:58. > :08:03.black pudding. It is beautiful. So a Scotch egg, rather than using minced
:08:04. > :08:09.pork, use the black pudding. Cook the egg, wrap it in the black
:08:10. > :08:13.pudding, flour, egg, breadcrumb and deep fry for four to five minutes.
:08:14. > :08:18.Cut it in half, beautiful. Breakfast in one! We are all coming to
:08:19. > :08:21.Scotland. What dish would you like to see? I
:08:22. > :08:24.would like to see heaven, thank you. I would like to see
:08:25. > :08:26.heaven, thank you. It's time for the
:08:27. > :08:36.omelette challenge. Who would you like to beat on the
:08:37. > :08:43.board? I just would like to get on there! Fingers crossed, the time on
:08:44. > :08:50.the screens please. Three, two, one, go! Somebody has been practicing, I
:08:51. > :09:01.think! Wow! I love it how they do that and
:09:02. > :09:20.then stand back. Come on, be nice! Just because we
:09:21. > :09:26.are playing against each other in rugby.
:09:27. > :09:43.What do you reckon? I'll get you a straw! Bryn? Who won? Well,
:09:44. > :09:49.obviously she won. Bryn, you get to take that home with
:09:50. > :09:56.you. You did it in 20. 28. You are there. Not too bad.
:09:57. > :10:01.Next to Mr Sat Bains. That's all right.
:10:02. > :10:07.Selin, somebody has been practicing... ? No! You have.
:10:08. > :10:11.Top ten. First time on the show, straight
:10:12. > :10:19.into the pan here, with 16. 88 seconds.
:10:20. > :10:23.You are in third! Third! There you go. Down there.
:10:24. > :10:27.So will Brenda get her food heaven, pan fried turbot
:10:28. > :10:30.Or food hell, roasted duck breast with braised red cabbage?
:10:31. > :10:43.Our chefs will make their choices whilst we catch up with Tony Singh
:10:44. > :10:47.He's got a date with a maharajah today and if you thought
:10:48. > :10:49.Galton Blackiston was our most colourfully dressed chef just wait
:10:50. > :11:15.In my search for authentic Punjabi cooking, I have tried the food of
:11:16. > :11:21.pilgrim, travellers and families. But have yet to find the high end of
:11:22. > :11:29.Britain's popular cuisine, until now - I have a date with resulty! The
:11:30. > :11:33.Maharajah, once ruled the stately kingdoms across India. It took some
:11:34. > :11:41.doing but I'm off to see how the other half eat.
:11:42. > :11:46.I'm meeting a member of the Royal Family here, at a modest country
:11:47. > :11:58.retreat. They have given me a changing room that is oh, just a tad
:11:59. > :12:05.smaller than my house! So, I am here to taste the ultimate in Punjabi
:12:06. > :12:11.food. Rep, decadent food from the Maharajahs. I am here to visit the
:12:12. > :12:15.Royal Family. But what to wear when you you meet the Maharajah? Look at
:12:16. > :12:20.that. Fingers crossed I have not put on
:12:21. > :12:26.too many pounds. Hold on... Oh, yeah. I thought I would be nerve
:12:27. > :12:31.urics but I'm not. He's a food lover. We all speak the same
:12:32. > :12:36.language. I am nervous cooking with them, though. Talking is one thing
:12:37. > :12:39.but cooking... The royal secretary is waiting to take me to the
:12:40. > :12:46.Maharajah. Thank you very much.
:12:47. > :12:50.His grandfather, the Maharajah, was famous for his extravagant feasts
:12:51. > :12:57.and love of cooking. Both traditions that have been passed down through
:12:58. > :13:02.the generations. I might have overdone it with the
:13:03. > :13:08.jacket. I'm very honoured that you are going
:13:09. > :13:12.to cook with me. I am surprised? We cook regularly when the members of
:13:13. > :13:17.the family are together. We cook. In fact everyone cooks in the evening.
:13:18. > :13:20.It will is a better way of spending time than talking business or
:13:21. > :13:25.talking politics. Who takes control. Obviously you
:13:26. > :13:31.need one chef in the kitchen? No. No. Everyone cooks their own dish.
:13:32. > :13:35.We have the cool fires lit separately and everyone has their
:13:36. > :13:40.recipe. Somebody makes the rice, somebody is tooking a chicken, a
:13:41. > :13:45.dahl or a vegetable. So no conflict. Everyone has their
:13:46. > :13:53.speciality. OK.
:13:54. > :13:59.This recipe comes from the area. It turns out that the royals cook on
:14:00. > :14:04.the same traditional stoves that are seen all over Punjab. But they do
:14:05. > :14:11.have the bonus of man servants to lend a hand. This is what I call a
:14:12. > :14:16.kitchen. The views are so beautiful. But it is hot.
:14:17. > :14:22.I am your commi chef if you tell me what to do... Certainly.
:14:23. > :14:27.We are cooking a rich chicken and apricot dish, a favourite in the
:14:28. > :14:33.palace. No surprise, the first ingredient is ghee. This Royal
:14:34. > :14:39.Household gets through 70 kilos of ghee a month, compared with most
:14:40. > :14:43.families who use two. We add black peppercorn, cloves... And we use the
:14:44. > :14:47.bigger cardamom. And the onions.
:14:48. > :14:51.So gently frying it all with the spices to get that golden brown. It
:14:52. > :14:53.adds flavour to the dish. This is the garlic piece and the
:14:54. > :15:03.ginger piece. OK. Even the royals have the basic
:15:04. > :15:08.Punjabi space book. This is red chilli powder.
:15:09. > :15:11.Ground coriander? Yes. The simple spices to bring out the
:15:12. > :15:17.best of the flavour. A bit of flavour for every dish, and
:15:18. > :15:22.a bit of spice. All of the people are helping doing
:15:23. > :15:26.the dish, is there competition in who is making the best dish? I don't
:15:27. > :15:30.think so. So no royal gossip but I am getting
:15:31. > :15:36.royal tips. When the bubbles become clear, you
:15:37. > :15:39.know Marsala is cooked. After all the vegetarian dishes I
:15:40. > :15:45.have tried, this feels more extravagant if you are to eat meat
:15:46. > :15:52.in Punjab it is usually chicken. The smell is just phenomenal!
:15:53. > :16:02.The Maharajah recipes have been linked with the neighbouring court.
:16:03. > :16:07.We add the dried apricots to give it a sweet taste, like the careers of
:16:08. > :16:15.Afghanistan in the North. They just need a couple of minutes to cook
:16:16. > :16:22.through. That is it. The Royals were famous for their lavish hospitality.
:16:23. > :16:25.In the 1930s at the height of their power and wealth, this royal
:16:26. > :16:36.household would feed up to 3500 people a day. This menu today
:16:37. > :16:47.includes two types of dhal, lamb and yoghurt, spicy cauliflower and sweet
:16:48. > :16:56.chicken and apricots. -- dahl. The apricots and the chicken, it is that
:16:57. > :16:59.surprise of sharp sweetness. Does it remind you of your childhood and the
:17:00. > :17:09.feast you used to have when you got together? They came in a big silver
:17:10. > :17:20.server. They had 51 dishes including rises. A lot of food was made. Your
:17:21. > :17:24.grandfather was a character? He had 42 Rolls-Royces in the garage at one
:17:25. > :17:32.time. He was fond of dogs. He had 1000 dogs. He had a Rolls-Royce for
:17:33. > :17:43.hunting, so he would carry his dogs in the Rolls-Royce. Have some more.
:17:44. > :17:54.Fabulous. Go on then. When in Rome. These days, many Maharajahs have
:17:55. > :17:59.swapped their palaces for politics. But they know how to put on a
:18:00. > :18:03.spread, I am glad the recipes have survived. The recipes have been
:18:04. > :18:14.wonderful, very subtle, you can taste all of the ingredients. Thank
:18:15. > :18:26.you very much. Glad you enjoyed it. Delhi.
:18:27. > :18:29.Right, it's time to find out whether Brenda is facing food heaven
:18:30. > :18:32.So Brenda, your food heaven would be this
:18:33. > :18:35.turbot which I simply pan fry in butter and serve with asparagus,
:18:36. > :18:47.It's finished with a luxurious sauce made from fish stock,
:18:48. > :18:57.We have the fish. I am going to cook it with skin on, to protect it more
:18:58. > :19:03.than anything else. If I can get you guys to do beans and asparagus. And
:19:04. > :19:08.basically everything else, that would be nice. I will take the fish
:19:09. > :19:16.and cook it simply. Take a bit of oil. Touch of oil in here. This will
:19:17. > :19:25.all be done in real time. Put the fish straight in. We will Huget all
:19:26. > :19:37.the way through on the skin. The skin, we will use for the source in
:19:38. > :19:42.a minute. Doing what I am told. Nice trick with the asparagus. This is
:19:43. > :19:47.done with a little sauce. The idea of the source is that we have got
:19:48. > :19:56.some onion, which I will take a little bit of onion. Season this
:19:57. > :20:02.with assault and P. Gently, gently cook this. -- salt and pepper.
:20:03. > :20:16.Little bit of black pepper. Sure lots. I can see you are taking
:20:17. > :20:35.notes. A touch of white wine in there. And then some fish stock. You
:20:36. > :20:40.can use chicken stock as well. Gently cooking away nicely. The
:20:41. > :20:46.touch of cream. Bringing the water to the boil. Little bit of salt.
:20:47. > :20:52.Then add the asparagus and the broccoli. Little bits of water,
:20:53. > :20:59.touch of butter. Bit of salt and pepper. Keep it nice and warm. If
:21:00. > :21:04.people are just waking up on a Saturday morning. Vera, the current
:21:05. > :21:13.series has just finished? Yes, it is out on DVD now, series six. All of
:21:14. > :21:19.them. There has to be a new one? We start again in June. So I will
:21:20. > :21:25.relocate to Northumberland. Cook the fish all the way through. Then this
:21:26. > :21:31.source? Take a bit of butter. A great way to cook vegetables as
:21:32. > :21:38.well. What and water and it will suffice into a source. -- it will
:21:39. > :22:03.melt into a source. I will wipe this pan out. Well
:22:04. > :22:14.saved. You can come again. I turned my back for a second, render! Then
:22:15. > :22:20.we bring this sauce down. Lots of flavour. The whole point is reducing
:22:21. > :22:27.it down. We will get a little bit of chives as well. I have some cooked,
:22:28. > :22:38.new potatoes. Everything you like. I love those. Broad beans. You make it
:22:39. > :22:45.look so, so easy. It is easy when you have these two at the side of
:22:46. > :22:59.you. We get the fish. Almost treating it the same way as Bryn did
:23:00. > :23:04.it. With Bryn's dish, you have the frozen peas, boiling it up. You see
:23:05. > :23:14.it is reducing and getting thicker. Then another of your favourite
:23:15. > :23:21.ingredients, champagne. Expensive tastes, turbot and champagne. Just
:23:22. > :23:25.put a little bit in. Don't add too much at the beginning otherwise the
:23:26. > :23:31.bubbles and the flavour will disappear. That is why we use a
:23:32. > :23:37.little bit of wine first of all and then ring it down. A touch of
:23:38. > :23:53.butter, before Bryn uses it all. Sorry. This will bring the sauce
:23:54. > :24:03.together again. Flip this over. Then that one. Beautiful. Then we add a
:24:04. > :24:05.touch of lemon. Little bit more butter, before he uses that as well.
:24:06. > :24:13.touch of lemon. Little bit more I got you some more.
:24:14. > :24:19.touch of lemon. Little bit more lorry outside. Then the idea is, the
:24:20. > :24:25.fish will just, this skin will just peel off at the last minute. The
:24:26. > :24:33.texture starts to change. Really important you reduce this down. You
:24:34. > :24:38.don't have to stir it? No, just leave it. A touch of champagne with
:24:39. > :24:43.chives and lemon juice at the last minute. Using the skin from the
:24:44. > :24:51.leftover bits. Bit of chicken stock. Put that in, like this. Are we going
:24:52. > :24:57.to see you in the West Put that in, like this. Are we going
:24:58. > :25:05.the small screen? No, I will do some more theatre. I am doing a bit in a
:25:06. > :25:10.tribute to Edna O'Brien in April, in Dublin. Revisiting one of her plays.
:25:11. > :25:14.I love the theatre, I came into the business in the theatre, never dream
:25:15. > :25:20.die with the on television or in a film. It was Mike Leigh? He
:25:21. > :25:30.introduced me to some casting director is. They would say, let's
:25:31. > :25:37.have a look at Beryl Booth line. They couldn't say my name. Do you
:25:38. > :25:45.still like television? Yes, I absolutely love the theatre. You
:25:46. > :25:50.have the luxury of rehearsal. Because you have all of the
:25:51. > :25:57.rehearsal, you get to know the character better, you understand it
:25:58. > :26:01.better. And what you perform is in the end result. It might not
:26:02. > :26:05.necessarily be there in the telly or in a film, it might be on the
:26:06. > :26:12.cutting room floor, your best bits. Can I get you to remove the skin
:26:13. > :26:17.from that, please? We can spend time and now just putting this on the
:26:18. > :26:23.plate. Everything, hopefully you like on one plate. The skin comes
:26:24. > :26:32.off really easy if it is cooked properly. Obviously, it has. Thanks
:26:33. > :26:36.for that. When it is cooked perfectly, the skin comes away. If
:26:37. > :26:44.you are struggling to take the skin of, it isn't quite cooked. Then we
:26:45. > :26:52.have the peas and the broad beans. It is a work of art. Now we grab the
:26:53. > :26:58.piece of fish. If you can season the sauce for me as well. Then we have
:26:59. > :27:09.these little bits of onion which you can just take these... Was the onion
:27:10. > :27:15.you did in the pan? Yes, basically just did that in the pan. We have
:27:16. > :27:25.the champagne sauce. Grab some knives and forks. I am making you
:27:26. > :27:36.work today, sorry. That really is heaven! It wants to be, it is about
:27:37. > :27:42.?80 per fish. Oh my word! If you want to be a bit fancy because Bryn
:27:43. > :27:49.taught me to do this. You did this in rehearsals. There you have it,
:27:50. > :28:00.turbot with champagne sauce. Thank you. Talk amongst yourselves. We
:28:01. > :28:08.have chosen this line from Asda, ?6. Tell me what you think. You can
:28:09. > :28:15.smell the fish and vegetables. It is absolutely delicious! The sauce is
:28:16. > :28:19.the key, reduce it down. Fresh flavours, not a lot of water,
:28:20. > :28:28.vegetables cooked together, keeping the flavours. The flavours are so
:28:29. > :28:32.distinct. I think with turbot, it is such an amazing piece of fish, you
:28:33. > :28:38.don't want to ruin it by putting too many flavours. Shall I let you have
:28:39. > :28:50.a little bit? Thanks to my guest, Bryn Williams
:28:51. > :28:57.and Brenda Blethyn. All the recipes are on our website. More tomorrow
:28:58. > :28:59.morning on BBC Two at 9:45 a.m.. But in the meantime, have a great day
:29:00. > :29:01.and enjoyed