12/03/2016 Saturday Kitchen

There's some mighty fine food on the menu today.

As usual there's two top chefs with me this morning.

First up is the man at the helm of the award-winning,

It's the pride of Wales, Bryn Williams.

Next to him is a new face to Saturday kitchen but her exciting

Cypriot cuisine has certainly made her an instant favourite

I've been practicing that all morning.

I will get it wrong today, I know I am. Bryn, what are you cooking? I am

cooking lemon sole, slow cooked leek, brown shrimp and capers. Being

that we have Wales playing today. The sauce is the key? Yes. It is a

classic dish. A bit of lemon juice as well.

Selin, what are you making? I'm cooking chilli chicken with lime

pickle mayo. Of course you are! The lime pickle

mayonnaise is like a dip? Yes, a good dip but refreshing for the

sweet and the sour crust of the chicken.

And the crumbs is put on after? Yes, we are roasting it, then the crumb

goes on afterwards, so nice and crunchy.

Clever cooking. So two delicious dishes to look

forward to. So two deliciously different recipes

to look forward to and there's more fantastic food in our

archive films as well. Today, we have dishes

from Rick Stein, Tony Singh, the Hairy Bikers and Brian Turner

with Janet Street Porter. Now, our special guest is one

of this country's finest actresses. She's appeared in so many

incredible things including, of course, Secrets and Lies,

for which she won a BAFTA, a Golden Globe and

an Oscar nomination. More recently she's been

dominating our screens as the doggedly determined

detective, Vera, in the very popular Welcome to Saturday

Kitchen, Brenda Blethyn. CHEERING AND APPLAUSE. Lovely to

have you on the show! I'm so excited to be here.

I am excited. I am a big fan. But I know you watch the show? My husband

will be riveted to the screen. What do you cook? I'm not very good.

Michael does the cooking but it is all simple and easy. He does it

well. Is there a Brenda dish? Bread

pudding! Shepherd's pie. My cousin Wendy made a lovely Shepherd's pie

last week. Mine is not as good as hers.

How do you like the sound of the food? It is wonderful.

Now, of course, at the end of today's programme I'll cook

either food heaven or food hell for Brenda.

It's up to the guests in the studio and a few of our viewers to decide

What is food heaven? Turbot. What about the dreaded food hell?

Anything gamey or duck. I don't like that at all.

So it's either turbot or duck For food heaven I've going to serve

the turbot with a classic and luxurious champagne sauce.

The turbot is cooked in a little butter and served with a sauce made

with fish stock, cream, shallots and, of course, champagne!

It's finished with asparagus, broad beans, peas and broccoli.

Or Brenda could be having food hell, duck.

The duck is simply roasted, rested and served with both an apple

But you'll have to wait until the end of the show to find

If YOU'D like the chance to ask either of our chefs a question today

And if I do get to speak to you I'll be asking if you want Brenda to face

You can also send us your questions through social media

Right, let's get cooking and up first today is Bryn Williams

Hungry? I am, yes. In eight minutes you are about to

get something. Now, I know you want to get the fish

on. So what are we doing? Dover sole. So skin on the top side. A

pair of scissors, take the fins and the head off and take the bones out

nice and quick. If you can prepare the leeks.

A bit of leek and lemon segments. So you are cooking this in a bag?

Yes, the reason for cooking it in the bag is to keep the flavours. We

tend to cook vegetables in the water, the water dilutes the

flavours. So for water, the water dilutes the

important to cook it in the back. There is no water in it at all,

apart from the alternative waters within. Then we are good to go.

You are cooking this straight away it is cooking in realtime? Yes, the

pressure is on. So a bit of salt. Not pepper as the pepper will burn.

A nice hot pan. In it goes. A little bit of oil. I start with

oil, then I will finish off with your favourite ingredient, butter.

This is the key. To cook it in oil, and then make the sauce with the

butter separately? Yes, if you put in oil straight away, the butter

burns if it is in first. So the leeks? The leeks go in here.

The last time you were on, you were about to hope a place in North Wales

that is open? Yes. Using the best Welsh ingredients.

. Let's put a bit of butter, thyme. Then close the bag up.

The restaurant? It is all about using the finest Welsh ingredients.

And near the seaside. One of the best locations not just in Wales but

Britain. In Colm Boxing Day. Open seven days a week. Lunch and dinner.

Going nicely. So, that is done there. Into the oven for about seven

to eight minutes to cook. We have amazing fish around the UK.

Dover sole, I was told Hastings was the place? I learned that today.

You didn't know that? Hasting, Dover sole? I keep picking up Hastings.

You are not making it up? No. The king of flat fish, Dover sole if you

can get it. Turbot?! You have expensive tastes.

That is heaven. But it is all about the ingredients,

using the very best ingredients. Obviously in Wales, in

using the very best ingredients. use the best of Welsh ingredients.

It is a pop-up menu, using the best of Wales, the taste of Wales

ingredients. What I do in the restaurants, using the best

ingredients, it is important to use the best ingredients where possible

and keep it simple. This is one of those dishes where if you buy the

great ingredients, hopefully, you won't go too far wrong. It is all

about keeping everything simple. Flavoursome it is great. We are

cooking this literally live, eight minutes from start to the finish.

Apart from the leeks. But with the fish and everything else, it will be

all done. I used to make this dish at Pierre

White's. Is this similar to the restaurant in

London? No, it is more of a classic bistro. Open all day, with egg's

Benedict for breakfast. And if you went to Paris, that is what it is on

the seaside of Colm Bay. Now, the capers? Yes, I'm going to

deep fry the keepers. Turn over the fish. Now it is time to add the

butter. This is the key to add it now and

keep basting the fish. We deep fry the capers for a bit of

texture. But be careful as all of the water goes everywhere with the

hot oil. They open up and you get a nice crispy texture there. Does it

matter what side of the fish you do first? On the flat side there is

always a thicker and a thinner side. So start off on the thicker side

that is underneath the brown skin. As we all know, you are leaving us

after ten years, James, so I thought what can I do for James as a leaving

present. I thought, what is this, heaven and hell, heaven has to be

butter? It does, right. So I am making a sauce just with

butter. It is a classic sauce, a better

noise yet. To take -- a buerre noisette.

This is a great sauce with fish, great with skate as well.

The This is a great sauce with fish,

great with skate as well. Remember if you'd like to put

a question to either of our chefs today then call us now

on: 0330 123 1410. Calls are charged at your

standard network rate. Right, that is ready.

Now the butter is cooking, it slows down. We add the lemon juice and it

stops the cooking process. It goes all over your shirt! In it

goes. So I take it you are going to the

rugby? I am indeed. Straight after! We add the brown Scottish Labour

Parties. They are already cooked, so they are just warmed up. And then

the lemon segments. They seem big but they break down.

You mention France, you think that the shrimps, they need heating but

they can be eaten whole? Yes. Wonderful.

Now, to finish off with a lot of parsley. Get the leek out of the

oven. How long did you cook these for?

About eight to nine minutes. Obviously we had one in already.

So we are going to... Place the lemon sole straight on to the plate.

Open up that. What is good we can see all of the leeks are nice and

soft there. Is no water. It is keeping in all of that natural

sweetness. My homage to this afternoon's game.

A token leek on the side. Hopefully that will be my good luck for this

afternoon. And finishing off with a nice warm straw.

I could give you a straw to finish it off.

Just a bowl. That is all I need. Just a bowl with butter and bread?

Yes. That is it. That is my lemon sole,

slow cooked leek, brown shrimp and capers.

How great does that look. Eight minutes! The same amount of

time that England will take to score a first try, I think! Oh! Have a

seat and dive into this one. Now, it is so great cooking it on the bone

like that Don't forget the caper.

The deep fried capers on top. Doesn't that look lovely. It is

simple, though. Dive in. Flat fish, this would work

really well with trout. Trout, plaice, Dover sole. Anything

flat on the bone. I think that the flat fish should be kept on the

bone. It just falls off.

Lovely. Right, let's get wine to go with

this. Apparently it is British Pie Week. I didn't know but Olly Smith

did. He headed to the spiritual home of British Pie Week it is Melton

Mowbray. Let's see what he picked to go

with Bryn's brilliant sole? It is national pie week. I am in

Melton Mowbray. Famed for the pork pies. But before I seek out a

tipple, let's have a look at the local delicacies!

With Bryn's legendary lemon white wine that fills its sails with

With Bryn's legendary lemon breezy splendour is spot on to carry

this dish all of the way to the Hash our of Hurrah. A classic wine would

this dish all of the way to the Hash be a white burgundy, such as a

this dish all of the way to the Hash shabbily. However with the zing in

the recipe, a white wine with even more dazzle should be the master and

the commander. So I am using this pecorino. It is said to be named

after the local sheep that grazed in the vineyards of Italy, munching on

the vines as they went. It in flavour it is somewhere between a

peach and a great fruit. Famed for its zest.

That is marvellous. The fish is boosted by the butter. It is the

glossy texture of the primed pecorino that is poised. The leeks

enhanced with the herbs and it is the fragrance of this grog, that

gives it an enchanting echo. Finally, the capers and the brown

Scottish Labour Parties are salty and invigorating. This has the

perfect zip to tow the line. Bryn, here is to your lovely lemon sole.

Cheers! Cheers indeed. It is really nice.

On its own, I was not convinced. But it is a perfect match.

I would not stay in on a Saturday night and drink it but with the

plate of food it is a perfect match. Really lovely.

Coming up. There is a tasty dish for us, made by Selin, what are you

making? Chilli chicken with lime pickle mayo.

You were impressed Bryn? Clever cooking.

And don't forget you could ask either of our chefs a question

if you call this number: 033 0123 1410.

Or you can tweet questions to us using the #saturdaykitchen.

capers let's take a trip to Croatia to catch up with Rick stein. He is

on an island with a controversial past. Enjoy this one. Having a

famous celebrity very link to a town is a great source of wealth to the

community. Ask the people of Stratford-upon-Avon. Marco Polo,

merchant, sea captain and the bringer of riches from the East came

from Corchella and not of Venice. I put the question with a smidgen of

disbelief to a local, Tony. Do you believe Marco Polo was born here? I

do. Definitely. But it is not proven. That is one thing. If I

said, I don't believe, they would rather bleak earned me at the stake

in the middle of the square. I can understand that, but he had

dismissed interests? There is no evidence where he was born, that is

the problem between Venice and is about Marco Polo. This plate of

food, Tony says is the most famous winter dish on the island. Smoked

cuts of pork and local spring cabbage. Lovely. It is my own pig.

I'd bought it, let somebody kill it and then they made smoked meat. That

is nice. This is boiled smoked meat. Every serious clock should have his

own pig. -- cook. People do it normally, they throw the water away.

I think it is a pity to throw the waterway, so I let it simmer. This

is the food I love, so I would happy to eat this through the winter. I

like one part dishes and this is so easy. Tony removes the cuts of

smoked pork leaving stock behind. And then cabbage, cut into ribbons

smothers the stock. Fresh tomatoes and garlic. Quite a bit of garlic. I

think it looks very healthy. He let it simmer for about 20 minutes. The

cabbage has to be well cooked. Often a problem for those who remember it

in school dinners, but it is something you can grow to love and

then it is quite delicious. This looks very appetising. It reminds me

of an Irish dish which is cabbage and bacon. Is there any connection?

Any Irish people back came to Corchella years ago? The only

football supporters who don't fight each other are Croatia and Irish.

There you go! Seriously, it is lovely. It is time to cook again. I

really liked that is, so I thought pork. One of the best ways I have

discovered to cook chopped us. This is walnut coated pork chops with

figs. All I am doing is scoring this pork. The taste gets right into it.

Lovely, big, pork chops. It is not a Croatian recipe, it is from a woman

called Karen, who travelled the Balkans. What she said, is what

grows together, goes together. That his/her idea of Mediterranean

cooking. I think it is so right. We have pork, walnuts, figs. Everything

growing in the Croatian neighbourhood, cooked together. Put

my walnuts on the plate for the crust. We have some ground cinnamon

and nutmeg. Salt and pepper. A bit of olive oil. Makes that up a little

bit. -- mix. Get the pork chops and press them as hard as I can down

into the walnuts crust. Work as much of the walnut as I can into the

surface of the pork. Now I am ready to fry. In olive oil of course. I am

adding butter, because I want a nutty brown colour at the end of the

cooking. I have cooked, and by that I had fried pork chops in my time,

but I never thought of doing them in walnuts. These are probably better

for your hair! I just cannot do it! There you go. I shan't be using them

again. Just put a lid on that so big cook more quickly. Now I am going to

chop up the figs and make the sauce. So that is chopped enough. You don't

have to to do them too finally, I like to see the figs in the sauce.

Those chops look to be OK now. I will just lift them out onto my

serving dish. There we go. Now finish off and make the sauce. Some

white wine. Let it boil up. Some chicken stock, really nice chicken

stock, I made it myself. There we go, just let it come down a bit. Now

for the figs. Just tastes that. Mmm. I am loving that. We'll finish with

a bit of lemon, by the time it is cooked down, it will be sweet. Just

put in a little bit of butter now. Plenty of parsley. It does need a

little bit of lemon juice just to cut the fruit, cut the sweetness.

So, there we have it. A celebration of things growing together. We have

got figs, walnuts, we have got great. We have got our lives, and we

have got pigs. -- lives. What a wonderful recipe. A

great ingredient, they don't just go well with pork, but make lots of

different dishes. I will show you a couple of ways to use them. I will

do caramelised walnuts first and then deep-fried. You almost cook

them in a sugar syrup. Get a little bit of water in our pan with some

sugar. This makes the stock syrup. Basically dissolve the sugar and

water together. At the walnuts. Leave them for a couple of minutes

and then deep fry them. They are amazingly crispy. I will show you a

really quick ice cream. Normally you have to cook the Dukes, this one is

unique. Just take some double cream and the honey. That is the key. When

you freeze honey it acts like a defrosting agent. When you put it

with the cream and whisk it up and add the walnuts, you end up with an

instant ice cream. You can have this as a garnish, I will serve this with

a wonderful custard tart. Quick it up. Any kind of honey? Any, just

whisk it up, basically throw in the walnuts and then freeze it. It is so

simple. We can't talk about anything other than Vera at the moment, huge

success. We can talk about this! What are we up to, series six?

Series six has been on the TV, now it is out on DVD. You said you were

going to retire and now it has took off again. I was offered these

wonderful jobs, the first was Pride And Prejudice. I so wanted to be in

it, but I wasn't offered it. It was on the cards the six months, so I

thought it had passed me by. Three weeks before it started filming, my

agent said the producer and director to want to come and see you about

playing Mrs Bennett. Vera, 130 countries? Something like that.

million viewers. It is very, very million viewers. It is very, very

popular, the writing is so good. Initially they were from the books

of Ann Cleaves. She is an unusual character, she is very, very

ordinary. Great location? Beautiful, this sea and the landscape. And the

people of the north-east are really, nice people. You have increased

tourism in the area by 25%. Yes, that is very good. It is amazing,

when you read about you, a lot of people have acting in their blood,

it is what you wanted to do. But reading about you, this wasn't on

the cards until your 30s? My first job, I was 29. I was a secretary, I

worked for ten years in all sorts of offices. The last one being British

rail! Somebody somebody came in and said they were in an amateur

dramatic group and entering a competition and one of their

actresses only had one line but she was sick and could I help them out.

I said, this is stupid, I am not going to get on stage. So in the end

I said I will help them out. I just loved the whole experience. I loved

the camaraderie of everyone with different skills all working

together to make the evening work. Carpenters, electricians,

seamstress, actors. Do you think your career has benefited from doing

it that way round? Probably, if you work in the real world... It makes

you a better actor? If you have real life experiences, it can only help.

Plus, saying he will retire. What was Hollywood like? You had a stint

in your career there as well? It was wonderful, we all have an idea of

how wonderful and glamorous it with me. It is people falling all over

themselves making you a gallon to wear. If you go out for a walk one

day and come back, your cupboard, your closet is stuffed full of these

lovely clothes to wear. It was very, very exciting. It was scary because

Las Vegas have odds on who he is going to win. My name was up there,

perhaps to win. There was a lot of Russia. The second time I went,

nobody thought I was going to win, so we could relax a bit and bat.

These are the walnuts. I will deep fry those. Don't put the pastry over

the top, just lay it over and then basically pop the pastry inside. If

you pull the pastry, it will come back in on itself. And your Tartare

will shrink. Just leave it and let it fall in on itself. We have a

custard mixture with the egg yolks, the cream, little bit of nutmeg,

everything in there as well. We just line this and then bake the custard

tart. Nice and simple. What can we look forward to for the new series?

Have you got the script? No. It is weird. They are so

particular the standard on Vera is quite high. Even the artistic side,

the set dressing, and obviously, the writing. So, you know you are in

good hands! Right, that is just the walnuts going in the deep fat fryer.

You literally want them in for ten seconds and then out.

Wow! They come out like that. Now, there is no need to put them on

paper. But sprinkle them with sugar. Watch out for the capers! Yes, watch

out for the capers. The idea is to rest this in the fridge, then bake

it blind. A lot of people put baking beans in it but I put flour in it.

Line it with paper, then put flour in it, it is heavier than the baking

beans. Don't reuse the flour but that is that and then you have a

nice base for your custard tart to start filling it. So you are up

there in the summer? Yes, in June. We are up for five months in the

summer. So it is a good job that I like it! We all like watching it as

well. So, a little bit of caramel. Then the custard tart like that.

My husband will be drolling seeing this going on there.

We lift this off. And then just literally, colour the

top of it, that is all. Lift that off like that.

And then put that on there. I am decorating it with the walnuts and

the walnut cream. If you want to put it in the freezer you can do, of

course. Then a touch of lemon balm here.

Did you shell these yourself? No, I got Bryn to do it. Look at these

hands! Finally, the cream. Like I say, you can freeze this. If you

wish. It producing an amazing ice-cream, really. You put that on

the side. Oh,... ... There you go. Dive into

that. Oh, thank you! No, thank you for

coming! Straight into the ice-cream. Cream, honey, walnuts. That is it.

Oh! See, she is a good actress! So what will I be making for Brenda

at the end of the show? The fish is pan fried in butter

then served with a sauce made with fish stock,

cream, shallots and a good It's finished with asparagus, peas,

broad beans and broccoli. The duck breast is roasted,

rested and served I'll also add some pickled beetroot

tops, some wilted kale and sweet As usual, it's down

to the guests in the studio and a few of our viewers to decide,

and you can see the result Right, let's get another proper

taste of Britain from Brian Turner They're in Essex today and whilst

Brian's off checking out the local lunch options, Janet has

the chance to go for a walk Enjoy this one.

This country park's long sandy beach and open grasslands, make it the

perfect spot for a walk. I've asked the park ranger, Dougall Earkheart

to join me. Right, I have gotten ride of prian,

you can take me on a proper walk. I have heard so much about the

coastline. Is it popular with the walkerses? It is. A nice easy walk

on the flat. I was going to say flat! Yes, one of

the few rural beaches where there is no kiss me quick shops, this is a

place where people can enjoy the wild beauty of the Essex coast.

The cliffs of Cudmore Grove are made up of deposits of silt.

Deposited here thousands of years ago.

How old are the cliffs? The cliffs are maybe up to 3,000 years old.

When Britain was still joined to the continent.

Goodness. So if they are over 200,000 years old, does it mean you

can look here and find amazing fossils and bones? Yes, East Mercy

is well known as a great place for looking for fossils in the last 100

years. One area is below the cliff here, where they have found a

straight tusked elephant jawbone and a narrow rhinoceros tooth. Which is

extinct. So fascinating stuff being found. I have a bone here. That this

was dug up recently it looks like it could be a member of the cove

family, and we have had biason here three years ago.

Biason, here? Amazing. Are the cliffs eroding all the time.

They look fragile? This do erode. On average under a metre a year. What

we are seeing here are the gun replacements from the Second World

War. These lumps of concrete used to be above our head. In the late 80s,

they collapsed into the sand. What are the sticks for, are they

break waters? Yes. The idea is that they build up overnight, the salt

marshes regenerate and it takes out the energy of the waves so that they

don't thump against the cliffs here. Did it work? No! Whilst the Duchess

is on a stroll, I'm on the hunt for tasty ingredients. There is a rich

variety of produce to choose from. Making the most of the food on his

doorstep is the chef, Darren, at his restaurant, the Magic Mushroom.

Good morning, chef, what have you got for us? Today we have trout with

local asparagus, a simple, spring summer dish. Quick and easy to cook.

Let's have a look at the trout fillets. This is a local trout farm,

is it? A local trout farm. These have been filleted off.

is it? A local trout farm. These That is the secret, get the pans

hot. Lots of heat in there. This is key, being organised to

start with. Are they local? Our old boy Jim

grows them on his allotment at the back of his house. Boxes of these

ingredients are great to see, the large boxes of tomatoes and others

veg is blase. This is great. A little bit of oil in the pan. A

veg is blase. This is great. sprinkle of sea salt. Turning

veg is blase. This is great. heat. Snrp skin side down.

Yes, cook it unless it is crispy, and at the last-minute, turn it

over. Then get the potatoes. knob of butter there.

Sauteed potatoes is not something you see as much as awe used to.

You cannot peninsula beet the flavour of those.

Are you basting them? Yes. I will baste them and pop in the oven. Here

is lovely asparagus. That is blanched off.

Is that local? Yes. It is beautiful. Lovely stuff.

that trout. All I do is check it, then flip it

that trout. over. That looks lovely.

that trout. Then you are bringing all of the

other ingredients together. Then you are bringing all of the

Tell us what you have. Baby gem lettuce.

So, lettuce, shallots, tomatoes. It is literally a matter of bringing

it together. A bit of kale as well? That is the

last-minute. That has been blanched off in boiling salted water for a

minute. It has become a superfood it is a

lovely colour and it is good for you.

I love it. It has a bitter taste. With the certain dishes like the

trout it works well. I like a tiny splash of balsamic vinegar.

I have fresh almonds to add to the last-minute.

It gives it a nice change of texture. I tell you what, there is

your five a day in one dish. It is good to get a nice bit of

colour! Toss them over. I like to call them quick roasted

potatoes. The proof of the pudding, chef! Can't get it hotter than that,

chef! Lots of colour in there. I see you have quail's eggs there?

Literally, we have cooked these for two minutes and 17 seconds. Timed to

a T! They are nice, gooey, soft... That's the dish! I think that looks

fantastic. You know what is even better? My mate Janet will love that

dish, I know. That would be good! Hello.

Good morning, local caught trout. Look at that. It looks fantastic.

So the beauty of this is that 90% of it is local produce. The tomatoes,

the asparagus, the potatoes, the fish, the kale.

Well, I am fanatical about vegetables. So the... Five a day is

all there! What are you trying first? I don't know. I will have a

bit of the trout. That's a very nice trout.

It is a lovely texture. Nicely cooked. It's a light fish too.

A good flavour. Right, I'm liking the asparagus as it is still

crunchy. This is the kind of proportion of protein to veg and

fish that I have at home. So, it is a hit for you? A hit for

Still to come this morning on Saturday Kitchen Live.

Tony Singh has a date with Indian royalty.

He's in the Punjab and making lunch with a maharajah.

Thankfully he's packed his best jacket and kilt for the occasion!

Bryn may have one eye on the rugby later but there's

a much more EGGs-plosive contest for him to get through first!

Yes it's the Saturday Kitchen omelette challenge.

Both he and Selin must TRY their best to CONVERT

all their cooking skill into a top ten time on our omelette board.

And I certainly don't want any SCRUM-BALLED eggs from either

Find out who will TACKLE the task the best, live,

And will Brenda be facing food heaven,

pan roasted turbot with a champagne sauce.

Or food hell, duck breast with braised red cabbage.

You can see what she ends up with at the end of the show.

Now let's keep cooking and welcome Selin Kiazim to the Saturday kitchen

And I got it right again! Now, explain what we are making. This is

quite an interesting dish? So, chilli chicken with lime pickle

mayo. We are making a glaze. Then coating it in the crumb. Serving it

with a lime pickle mayonnaise. Of course we are. Now, this is the

chicken. The first thing we did was brine the

chicken. So water, with sweet smoked paprika, cold and halt water, added

with the spices, add into that the chicken.

We have taken off the chicken skin. That is on the tray ready to be

crisped up. Now, standard mayonnaise? Yes.

Now, this is the sauce to go with the chicken after. Palm sugar? Yes,

it has a lovely toffee flavour. It works well with all sorts of meats.

I have been doing it with all sorts of meats on various mar United

States and things. So, yes, palm sugar.

This can't be Turkish though? No. Not at all.

Where does it come from? It comes from my days of working with Peter

Gordon. I loved it as an ingredient back then and fell in love with it.

So developed various recipes over the years with it.

I have never seen it. Bryn, seen that? No. I have learned

a lot of different things today. You brine the chicken to get the flavour

into it? Yes, it is a good way to ensure the consistency, it adds

moisture and smokiness from the paprika. How long in the brine?

Three hours in the fridge then rinse it off.

A little oil on the chicken and now straight into the oven.

Now I'm making a normal mayonnaise but lime pickle at the end? At the

restaurant we make our own lime pickle. It is an Indian kind of

recipe. Tell us about the restaurant. We

opened back in November of last year. It has gotten off to an

amazing start. It is busy all the time and the food is well received.

Which is a relief. Does it take its name after a

rolling pin? Yes, a bit odd but it does. Oclava means rolling pin. In a

lot of Turkish cookery it is the long thin rolling pastry rolling

pin. It is a nod to the stone oven that we cook our bread and different

types of flatbreads at the restaurant.

Is it classic stuff? Mostly classics with a twist. I am inspired by my

heritage but the training is classical French training. Working

with fusion cuisine. So I have developed my own style along the

way. So that is now modern Turkish. Right, I will take the chicken out

and coat it in the sauce you are making there? Yes. I'm going to

whizz up the chilli and garlic. That will make a rough piece. Add a

little bit of this hot pepper piece. This is looking like tomato puree.

There is a hot and a sweet second-degrees. We use it lots in

Turkish cookery for mar United States and stews.

OK. All the while you are caramelised

Ing the palm sugar? Yes. Don't be afraid, you have to take it quite

dark. It is starting to have a league caramelised around the edge.

You want the bitter notes through it otherwise it will be too sweet. I

take it you have got to stand back when you do it. Should I put it in?

Straight in. That is the Chile, with lots and lots of garlic. You can

adjust the recipe, add more chilli if you wish. We are looking to cook

out the raw, harshness of the garlic and the chilli at this point. Lime

pickle, is there a touch of vinegar in there as well? Yes, just a touch

of vinegar. Now I am adding in the cider vinegar. Again, stand back a

little bit as he do it. I will boil it down to a syrup consistency. This

would be great with fish as well? Absolutely, you could do it with all

kinds of things, really. Then we have the dressing. I would recommend

it if you are putting it on the barbecue soon. The restaurant would

cook the chicken over the barbecue soon. The restaurant would

and it gives a nice smoky flavour. Normally when you do this with

chicken and breadcrumbs, you would put this on afterwards. Yes, you

have the nice, sticky, sweet chicken and a nice crunch on the outside.

Dried breadcrumbs in. This first ingredients, you will find it in

middle eastern countries, growing in the mountains. Quite a distinct

flavour, a cross between oregano, thyme. We take those herbs, we drive

them out. Now we had this nice lemony kick. And some sesame seeds.

It is quite citrusy rush to mark yes, it works well with the chicken.

You cook it without the glaze on it? Yes, until it is almost cooked

through. Take it out and put one coat on and then put it back in.

Then you want me to chop this up as well? Yes, use all parts of the

chicken. Who doesn't like chicken skin, right? How many does the

restaurant seat? It is in Shoreditch, trendy part of London.

We get people coming from all parts of London, fortunately. It seats 46.

We have an open kitchen counter, so people can sit at the bar and see

what is happening. Also they can reserve tables. Is this one of the

popular dishes? Yes, one sellers, definitely up there.

Chicken skin will go in. Then we will be ready to serve it, when you

are ready. This looks fabulous. It smells good as well. All of these

recipes are on our website. Do you want the big plate or the little

plate? Big plate please. I have my dressing, which is the mayonnaise I

have made with the lime pickle you have got in there as well. You could

buy a good quality lime pickle and put it in, if you didn't want to

make your own lime pickle. Absolutely fine. Then this is what

we were saying, coating at the end. Yes, it stays nice and crunchy. It

is nice and fresh as well. Very fragrant. You think it is going to

be spicy with the amount of chilli, but it isn't. But the sugar? Yes,

the sugar and the vinegar is a nice flavour and if you like hot food,

you could put some more chilies in and make it hotter. Finish it with

lime wedges. It is of freshers over the top. Smells great.

I know it is going to taste great as well. Render, the food just keeps

coming. Those herbs and spices as well, if

you can get hold of them? Yes, they are great if you can get hold of

them. You think it is hot and spicy, but it is not. It is delicious.

Let's see what wine we have got to go with that champion chicken.

With the champion chicken, fruity wine is spot on to play along with

the sumptuous spice and step in time. You could use a light read. At

this dish has some thrilling, punchy high notes so I am selecting a white

wine which is as exuberant as a trumpet in full bloom. This is

probably France's most picturesque wine region, little villages

nestling in the shadow of the vogue mountains. This is seriously

perfumed, think Turkish delight. It is sensational with spicy cooking.

If your idea of heaven is rose petals, take a ride to paradise with

this. Sweet from the sugar, heat from the

chilies. You really need your wine to be as exotic as a fruit market.

Nutty sesame, they are all crying out for the fragrance of this

gorgeous wine. Finally, the line mayonnaise. It has that and this

reaches into the back catalogue of refreshment. Selin, here is to your

charming chicken. Cheers! I have to say, I really don't like

that, especially with this. It is a delicious wine, but not with the

chicken. He thinks this is more spicy than what it is. Lovely

chicken, lovely wine, but not together. It is beautiful wine, but

it pulls focus from this beautiful meal. Sorry!

Now it's time to fly over to Finland for a recipe

And they've arrived just in time for Midsummer,

one of the country's biggest festivals.

Sandwiched between Sweden and Russia, this place has been voted

the best country in the world to live. We are in Finland! Apart from

that, what do we know about Finland? When you think of Russia you think

of President Putin, but Sweden you think of ABBA. But in Finland, what

do they eat? There is almost 2000 Lakes, so it must be fish. But 70%

of the land is wooded, so could the forest Inc. It is freezing in winter

so you need dishes that stick to your ribs. This could be one of our

best adventures yet. After the excesses of Russia, we need to get

whacked to nature. This is perfect. Finland's largest lake. Idyllic.

Absolutely idyllic. Finland is bigger than Britain but only 5.5

million people live here. It is not what you would call busy. Look at

that! Wherever you look, there is water. I reckon the pace of life

will be slower here. This has to be paradise on earth. Absolutely, the

serenity and natural beauty is breathtaking. The purity and

simplicity, maybe that is what we will find in the food. Doesn't it

feel wonderful after the sauna, a swim in the lake and those pastries.

To top it off, tonight Rose Midsummer's Eve is when the people

get out and party. We should celebrate with cooking. Finland,

Finland, the country where we want to be. He would want to be anywhere

else on Midsummer's Eve. We are doing a hotpot. Karelian hotpot.

Celebrating all good things finish. They love Karelian hotpot. But what

I love about this, it is the perfect one pot dish. You can use any meaty

fancy, so we have lamb, beef and pork. Put all of your diced meat

into the back, zip it up and shake the living daylights out of it with

the seasoning. Traditional Karelian hotpot with meat and onions, but we

are adding carrots and turnips the flavour. I loved that sauna. I feel

clean. The key to browning meat off is not to over pack the pan. You

want it brown and not poached. Those are the vegetables. The spices in

this dish are equally complicated cash not. Black peppercorns, berries

and mash them up and crumble some bay leaves on the top. It is all

about getting the maximum flavour out of simple ingredients. We have

posh meat, but because it is being cooked for so long, you could have

any bids are boot. Cook what you get. We have had a right old

scavenge, getting this lot together. Can you hurry up with that? Not

really. Finland has got under his skin. The Fins are comfortable with

silence. Right, let's get the hotpot arm. Half the onions, turnips,

carrots and spice mix. Top that with another third of the meat. What you

can do to make it super rich is to put blobs of bone marrow in. Throw

in the rest of the verges and spices. Rest of the meat over the

top and cover it with some stock. We have the stock, but water would do.

Take it to a nearby friendly oven and leave from anywhere between two

and six hours. Finland's national, epic poem. It is

a massive work and deals with the creation of the Sam Pope, and all

giving object. It is very mystical, a bit like the tree of life, about

its creation. But there is a birth but describes the creation of a

hotpot. Shall we begin the incantation? On

one side the flour is grinding. On another, salt is making. On the

third is money forging. And the lid is many coloured. The simple grinds

when finished... And to and fro, the lid is rocking. If the hotpot

doesn't taste good after that, I don't know what will.

This marks the beginning of the warm weather and after the long, dark

winters, the Fins cannot get enough of those extra long days. They

celebrate out days with food and conversation. In the olden days cast

spells to help them find a spouse. They don't need to do that, I will

just charm them with moves. He is off, look at this. Once you have got

it, you never lose it. I am going to lose it if I don't get some food

soon. I am ravenous. To the hotpot, served with lingonberry sauce. A

match, made in heaven. There'll be more from the boys

on next week's show! Right, it's time to answer

a few of your foodie questions. Each caller will also help us decide

what Brenda could be eating First on the line is Julianna. What

is your question for us? I have a couple of bags of mussels with

monkfish and prawns and my son-in-law is making a seafood dish.

But I don't know how to clean the mussels.

Mussels, Bryn, over to you. It is important that the mussels are

closed. If they are closed they are live, if any are open, discard them.

Take the beard, tear that out. A hot pan, boiling water, pour them in,

lid on top, three minutes and then they are cooked. Do they have to

open and then they are cooked? Yes, once they are open, they are cooked.

If not open it is dead. Throw that away. What would you like to see at

the end of the show? Heaven. Now, you have been tweeting us, what

tweet do you have? I have, this is from Holly, what flavours best

accompany pigeon for a game pie. In a pay, apricots and chestnuts.

That absorbs the fat and the goodness in a hot water pastry is

lovely. Another one there? From Tracy, any

ideas for pulled pork and what to flavour it with, please.

Selin, over to you? I would make an interesting base of sugar, salt,

then add cumin, coriander, fennel seed and make a really good, and

paprika, make a nice rub. Put it over the pork and roast it for as

many hours as you can. Use the liquid after and put it back in

there. Caroline, what is your question for us? Good morning. We

visit Turkey and enjoy a vegetarian dish called shatksuka.

Can you explain what it is? It is eggs, basically that are baked in a

rich tomato sauce. I do it using lots of olive oil, a shallow pan,

sliced garlic, a bit of onion. Get colour on the garlic, then add in

spices, cumin, coriander, fennel seed, and a mix of fresh tomatoes,

the best you can find and tomato passata. Put it in and reduce it

down. Cooking it for as long as you can, an hour, then finish with sugar

and vinegar to help with the sweet and the sour. Get the sauce in a

Shileyow pan, crack the eggs on to it, crack them in, and pop on a lid,

and then they are done! Around food heaven or hell? Sorry, Brenda, hell,

please! Richard, what dish would you like to make? Broccoli soup.

Cook the broccoli, take away the water. Roast it. Char grill it, it

gets lots of flavour in to it, the sweetness and young sprouting

broccoli, seasoned on a griddle with lemon juice, no water, that is the

key. That is really simple. Especially

the purple sprouting broccoli. What dish would you like to see?

Heaven. By the way, Bryn, I know your

family, I know your uncle! Likewise! Kate from the West Midlands, do you

know Bryn's family? No, I don't. What is your question for us? I

would like to know what to do other than griddle halloumi cheese.

I will take that one. A lovely Cypriot pie or pastry, if you want

to call it. You make a yeast dough, flatten it out. Grated halloumi,

dried mint, flour and eggs and make a piece with it. Put it in the

middle. Wrap it up. Leave the centre exposed. Baked in the oven. Crispy

on the outside, soft in the middle. There should abrecipe online of one

of my recipes. What about the dish at the end of

the show? Heaven, definitely. And the final caller from Scotland,

Fiona. I am originally from Stornaway from

the Outer Hebrides. I have a freezer full of Stornaway black putting. I

am looking for something a little more interesting, different to do

with it. Black pudding? Bryn? I love that

black pudding. It is beautiful. So a Scotch egg, rather than using minced

pork, use the black pudding. Cook the egg, wrap it in the black

pudding, flour, egg, breadcrumb and deep fry for four to five minutes.

Cut it in half, beautiful. Breakfast in one! We are all coming to

Scotland. What dish would you like to see? I

would like to see heaven, thank you. I would like to see

heaven, thank you. It's time for the

omelette challenge. Who would you like to beat on the

board? I just would like to get on there! Fingers crossed, the time on

the screens please. Three, two, one, go! Somebody has been practicing, I

think! Wow! I love it how they do that and

then stand back. Come on, be nice! Just because we

are playing against each other in rugby.

What do you reckon? I'll get you a straw! Bryn? Who won? Well,

obviously she won. Bryn, you get to take that home with

you. You did it in 20. 28. You are there. Not too bad.

Next to Mr Sat Bains. That's all right.

Selin, somebody has been practicing... ? No! You have.

Top ten. First time on the show, straight

into the pan here, with 16. 88 seconds.

You are in third! Third! There you go. Down there.

So will Brenda get her food heaven, pan fried turbot

Or food hell, roasted duck breast with braised red cabbage?

Our chefs will make their choices whilst we catch up with Tony Singh

He's got a date with a maharajah today and if you thought

Galton Blackiston was our most colourfully dressed chef just wait

In my search for authentic Punjabi cooking, I have tried the food of

pilgrim, travellers and families. But have yet to find the high end of

Britain's popular cuisine, until now - I have a date with resulty! The

Maharajah, once ruled the stately kingdoms across India. It took some

doing but I'm off to see how the other half eat.

I'm meeting a member of the Royal Family here, at a modest country

retreat. They have given me a changing room that is oh, just a tad

smaller than my house! So, I am here to taste the ultimate in Punjabi

food. Rep, decadent food from the Maharajahs. I am here to visit the

Royal Family. But what to wear when you you meet the Maharajah? Look at

that. Fingers crossed I have not put on

too many pounds. Hold on... Oh, yeah. I thought I would be nerve

urics but I'm not. He's a food lover. We all speak the same

language. I am nervous cooking with them, though. Talking is one thing

but cooking... The royal secretary is waiting to take me to the

Maharajah. Thank you very much.

His grandfather, the Maharajah, was famous for his extravagant feasts

and love of cooking. Both traditions that have been passed down through

the generations. I might have overdone it with the

jacket. I'm very honoured that you are going

to cook with me. I am surprised? We cook regularly when the members of

the family are together. We cook. In fact everyone cooks in the evening.

It will is a better way of spending time than talking business or

talking politics. Who takes control. Obviously you

need one chef in the kitchen? No. No. Everyone cooks their own dish.

We have the cool fires lit separately and everyone has their

recipe. Somebody makes the rice, somebody is tooking a chicken, a

dahl or a vegetable. So no conflict. Everyone has their

speciality. OK.

This recipe comes from the area. It turns out that the royals cook on

the same traditional stoves that are seen all over Punjab. But they do

have the bonus of man servants to lend a hand. This is what I call a

kitchen. The views are so beautiful. But it is hot.

I am your commi chef if you tell me what to do... Certainly.

We are cooking a rich chicken and apricot dish, a favourite in the

palace. No surprise, the first ingredient is ghee. This Royal

Household gets through 70 kilos of ghee a month, compared with most

families who use two. We add black peppercorn, cloves... And we use the

bigger cardamom. And the onions.

So gently frying it all with the spices to get that golden brown. It

adds flavour to the dish. This is the garlic piece and the

ginger piece. OK. Even the royals have the basic

Punjabi space book. This is red chilli powder.

Ground coriander? Yes. The simple spices to bring out the

best of the flavour. A bit of flavour for every dish, and

a bit of spice. All of the people are helping doing

the dish, is there competition in who is making the best dish? I don't

think so. So no royal gossip but I am getting

royal tips. When the bubbles become clear, you

know Marsala is cooked. After all the vegetarian dishes I

have tried, this feels more extravagant if you are to eat meat

in Punjab it is usually chicken. The smell is just phenomenal!

The Maharajah recipes have been linked with the neighbouring court.

We add the dried apricots to give it a sweet taste, like the careers of

Afghanistan in the North. They just need a couple of minutes to cook

through. That is it. The Royals were famous for their lavish hospitality.

In the 1930s at the height of their power and wealth, this royal

household would feed up to 3500 people a day. This menu today

includes two types of dhal, lamb and yoghurt, spicy cauliflower and sweet

chicken and apricots. -- dahl. The apricots and the chicken, it is that

surprise of sharp sweetness. Does it remind you of your childhood and the

feast you used to have when you got together? They came in a big silver

server. They had 51 dishes including rises. A lot of food was made. Your

grandfather was a character? He had 42 Rolls-Royces in the garage at one

time. He was fond of dogs. He had 1000 dogs. He had a Rolls-Royce for

hunting, so he would carry his dogs in the Rolls-Royce. Have some more.

Fabulous. Go on then. When in Rome. These days, many Maharajahs have

swapped their palaces for politics. But they know how to put on a

spread, I am glad the recipes have survived. The recipes have been

wonderful, very subtle, you can taste all of the ingredients. Thank

you very much. Glad you enjoyed it. Delhi.

Right, it's time to find out whether Brenda is facing food heaven

So Brenda, your food heaven would be this

turbot which I simply pan fry in butter and serve with asparagus,

It's finished with a luxurious sauce made from fish stock,

We have the fish. I am going to cook it with skin on, to protect it more

than anything else. If I can get you guys to do beans and asparagus. And

basically everything else, that would be nice. I will take the fish

and cook it simply. Take a bit of oil. Touch of oil in here. This will

all be done in real time. Put the fish straight in. We will Huget all

the way through on the skin. The skin, we will use for the source in

a minute. Doing what I am told. Nice trick with the asparagus. This is

done with a little sauce. The idea of the source is that we have got

some onion, which I will take a little bit of onion. Season this

with assault and P. Gently, gently cook this. -- salt and pepper.

Little bit of black pepper. Sure lots. I can see you are taking

notes. A touch of white wine in there. And then some fish stock. You

can use chicken stock as well. Gently cooking away nicely. The

touch of cream. Bringing the water to the boil. Little bit of salt.

Then add the asparagus and the broccoli. Little bits of water,

touch of butter. Bit of salt and pepper. Keep it nice and warm. If

people are just waking up on a Saturday morning. Vera, the current

series has just finished? Yes, it is out on DVD now, series six. All of

them. There has to be a new one? We start again in June. So I will

relocate to Northumberland. Cook the fish all the way through. Then this

source? Take a bit of butter. A great way to cook vegetables as

well. What and water and it will suffice into a source. -- it will

melt into a source. I will wipe this pan out. Well

saved. You can come again. I turned my back for a second, render! Then

we bring this sauce down. Lots of flavour. The whole point is reducing

it down. We will get a little bit of chives as well. I have some cooked,

new potatoes. Everything you like. I love those. Broad beans. You make it

look so, so easy. It is easy when you have these two at the side of

you. We get the fish. Almost treating it the same way as Bryn did

it. With Bryn's dish, you have the frozen peas, boiling it up. You see

it is reducing and getting thicker. Then another of your favourite

ingredients, champagne. Expensive tastes, turbot and champagne. Just

put a little bit in. Don't add too much at the beginning otherwise the

bubbles and the flavour will disappear. That is why we use a

little bit of wine first of all and then ring it down. A touch of

butter, before Bryn uses it all. Sorry. This will bring the sauce

together again. Flip this over. Then that one. Beautiful. Then we add a

touch of lemon. Little bit more butter, before he uses that as well.

touch of lemon. Little bit more I got you some more.

touch of lemon. Little bit more lorry outside. Then the idea is, the

fish will just, this skin will just peel off at the last minute. The

texture starts to change. Really important you reduce this down. You

don't have to stir it? No, just leave it. A touch of champagne with

chives and lemon juice at the last minute. Using the skin from the

leftover bits. Bit of chicken stock. Put that in, like this. Are we going

to see you in the West Put that in, like this. Are we going

the small screen? No, I will do some more theatre. I am doing a bit in a

tribute to Edna O'Brien in April, in Dublin. Revisiting one of her plays.

I love the theatre, I came into the business in the theatre, never dream

die with the on television or in a film. It was Mike Leigh? He

introduced me to some casting director is. They would say, let's

have a look at Beryl Booth line. They couldn't say my name. Do you

still like television? Yes, I absolutely love the theatre. You

have the luxury of rehearsal. Because you have all of the

rehearsal, you get to know the character better, you understand it

better. And what you perform is in the end result. It might not

necessarily be there in the telly or in a film, it might be on the

cutting room floor, your best bits. Can I get you to remove the skin

from that, please? We can spend time and now just putting this on the

plate. Everything, hopefully you like on one plate. The skin comes

off really easy if it is cooked properly. Obviously, it has. Thanks

for that. When it is cooked perfectly, the skin comes away. If

you are struggling to take the skin of, it isn't quite cooked. Then we

have the peas and the broad beans. It is a work of art. Now we grab the

piece of fish. If you can season the sauce for me as well. Then we have

these little bits of onion which you can just take these... Was the onion

you did in the pan? Yes, basically just did that in the pan. We have

the champagne sauce. Grab some knives and forks. I am making you

work today, sorry. That really is heaven! It wants to be, it is about

?80 per fish. Oh my word! If you want to be a bit fancy because Bryn

taught me to do this. You did this in rehearsals. There you have it,

turbot with champagne sauce. Thank you. Talk amongst yourselves. We

have chosen this line from Asda, ?6. Tell me what you think. You can

smell the fish and vegetables. It is absolutely delicious! The sauce is

the key, reduce it down. Fresh flavours, not a lot of water,

vegetables cooked together, keeping the flavours. The flavours are so

distinct. I think with turbot, it is such an amazing piece of fish, you

don't want to ruin it by putting too many flavours. Shall I let you have

a little bit? Thanks to my guest, Bryn Williams

and Brenda Blethyn. All the recipes are on our website. More tomorrow

morning on BBC Two at 9:45 a.m.. But in the meantime, have a great day

and enjoyed