0:00:05 > 0:00:07Good morning fellow gourmands!
0:00:07 > 0:00:09On the menu today - a jam-packed show full of top
0:00:09 > 0:00:11chefs and tasty dishes.
0:00:11 > 0:00:13So grab a napkin and get those forks ready,
0:00:13 > 0:00:21I'm Matt Tebbutt and this is Saturday Kitchen Live!
0:00:38 > 0:00:39Welcome to the show!
0:00:39 > 0:00:42Cooking with me today are the marvellous, Maunika Gowardhan
0:00:42 > 0:00:44and Saturday Kitchen regular, Glynn Purnell!
0:00:44 > 0:00:46And in charge of drinks, we've got the fantastic beer
0:00:46 > 0:00:47sommelier Ed Hughes!
0:00:47 > 0:00:50Good morning everyone!
0:00:50 > 0:00:57Morning!How are you all?Very well. Maunika lovely to have you here, the
0:00:57 > 0:00:58first time on the show. .
0:00:58 > 0:01:03Thank you. You are all about rustic, achievable
0:01:03 > 0:01:08Indian food?Absolutely. It is hearty. Today I am doing Keralan
0:01:08 > 0:01:10kozhi kuttan with lime and coriander rice and mint raita.
0:01:10 > 0:01:17That's a Keralan curry?Yes, it is, with lots of flavour of fennel,
0:01:17 > 0:01:20coriander, Christian mooned perfect for this time of year in January.
0:01:20 > 0:01:26You are also going to enlighten us with more dishes?Yes, more dishes
0:01:26 > 0:01:29from the area, and flavours that are glorjous.
0:01:29 > 0:01:36Good. Now, the lovely Glynn Purnell. I have bumped into you twice in one
0:01:36 > 0:01:43month. It is the January sales!The viewing is going to rocket. !Right
0:01:43 > 0:01:47out of the skies. What are you cooking?Venison with
0:01:47 > 0:01:51winter vegetables, glazed in port and red wine with crispy seaweed.
0:01:51 > 0:01:54It's a very gutsy dish. But very beautiful.
0:01:54 > 0:01:59Thank you. Beautiful and delicate.Talk like
0:01:59 > 0:02:06that will get you somewhere!Nobody wants to hear that, Glynn Glynn! And
0:02:06 > 0:02:13Ed, the first time we have had a beer sommelier on the show.
0:02:13 > 0:02:20So, the dishes, were they easy to match with the beers?Big flavours.
0:02:20 > 0:02:24I have special wintery beers. With lots of malty flavour.
0:02:24 > 0:02:29You have been cooking with your mum? To be honest, my mum has been
0:02:29 > 0:02:34cooking more than me. How old are you?She is just a
0:02:34 > 0:02:37better cook!
0:02:37 > 0:02:40We've had a good old rummage round the BBC archives for classic
0:02:40 > 0:02:42foodie moments from Rick Stein, Keith Floyd, the Hairy
0:02:42 > 0:02:43Bikers and Nigel Slater.
0:02:43 > 0:02:45Our special guest today is a Bafta-winning comedian
0:02:45 > 0:02:46who used to be a doctor.
0:02:46 > 0:02:49Just as well, because his shows including TV Burp, You've Been
0:02:49 > 0:02:51Framed and Stars In Their Eyes have us in stitches!
0:02:51 > 0:02:59We're delighted to welcome the brilliant Harry Hill!
0:03:01 > 0:03:05CHEERING AND APPLAUSE The hardest job in the world.
0:03:05 > 0:03:09You were tapping to the theme tune. It's like the theme tune on your new
0:03:09 > 0:03:17show?It's because the show, Harry Hill's tea-time, Sky 1...There is
0:03:17 > 0:03:23time for that later!I came up with the idea the last time I was here.
0:03:23 > 0:03:28You have changed your hair! We don't mention him!I have lost a bit of
0:03:28 > 0:03:34weight! It's a cross between Saturday Kitchen... Let it go.
0:03:34 > 0:03:41He has got big. Let it go! It's a cross between
0:03:41 > 0:03:48Saturday Kitchen and Tiswas. Exactly. I saw the format with the
0:03:48 > 0:03:53consuming and you can lend yourself to making a mess. But our recipes
0:03:53 > 0:03:57are different to yours in that you can't eat them.
0:03:57 > 0:04:02When I made them first, someone said what about a tie-in book?It would
0:04:02 > 0:04:06be tricky!We would have to keep doing the warning: Do not try this
0:04:06 > 0:04:15at home or you may die! I had cement and sand and various other stuff.
0:04:15 > 0:04:19People may try them! We will talk about that a lot later on.
0:04:19 > 0:04:23You are here to talk about food heaven and hell. The idea of
0:04:23 > 0:04:28heaven... Check out that ring?!Yes, if you like it then you have to put
0:04:28 > 0:04:35a ring on it. It is one of Beyonce's tips on keeping pigeons! Come on!
0:04:35 > 0:04:44What is wrong with you people?! Food heaven is shellfish, today. Yes. You
0:04:44 > 0:04:50know, mussels, all of that. Shrimps and prawns. I always think if you go
0:04:50 > 0:04:54out for a meal you should have something you will not get at home.
0:04:54 > 0:05:00You don't get it at home?I'm afraid that I don't. My wife is allergic
0:05:00 > 0:05:04interest crab. That may be why, then?She swells
0:05:04 > 0:05:11up. That is not funny! I stand there and
0:05:11 > 0:05:17paint lotion on to her the last time, camomile lotion.
0:05:17 > 0:05:21So there are the pros and the cons. The hell, do you want to know the
0:05:21 > 0:05:28hell?Of course I do. What is your idea of hell?This is a forced
0:05:28 > 0:05:33format, let's face it it is pork. It keeps us in line. We need a
0:05:33 > 0:05:38format. I at not mad about pork. And the
0:05:38 > 0:05:42very strong cheeses. Not a fan of those.
0:05:42 > 0:05:55I was once in Waitrose behind the cheese counter -- waiting behind the
0:05:55 > 0:06:03cheese counter behind Derek Nimmo, remember him. He was ordering a
0:06:03 > 0:06:08horrible stinky cheese. Sorry, Derek, God rest his peace.
0:06:08 > 0:06:16And it was that from that day. Based upon Derek Nimmo!Who would make up
0:06:16 > 0:06:19a story like that?
0:06:19 > 0:06:21Who would make up a story like that?
0:06:21 > 0:06:23So if the viewers give you HEAVEN, I'll make shellfish
0:06:23 > 0:06:25minestrone, crab and saffron blini, and crisp
0:06:25 > 0:06:26prawns in vermicelli.
0:06:26 > 0:06:28I'll make a broth of vegetables, herbs and shrimps
0:06:28 > 0:06:29steamed in vermouth.
0:06:29 > 0:06:32I'll add some potato, crab meat, saffron and creme fraiche blinis.
0:06:32 > 0:06:33Then I'll finish with crispy deep-fried prawns
0:06:33 > 0:06:40wrapped in vermicelli.
0:06:40 > 0:06:40Yum-yum!
0:06:40 > 0:06:41Yum-yum!
0:06:41 > 0:06:44But if Harry gets HELL I'll make pork faggots with baby
0:06:44 > 0:06:46turnips, creamed spinach and Stinking Bishop fondue.
0:06:46 > 0:06:48I'll make some pork and herb faggots and roast them,
0:06:48 > 0:06:49meanwhile I'll add blanched spinach to
0:06:49 > 0:06:51a sauce of cream, white wine and cheese.
0:06:51 > 0:06:54Then I'll add baby turnips softened in butter, and the roasted
0:06:54 > 0:06:56faggots, and serve.
0:06:56 > 0:06:57faggots, and serve.
0:06:57 > 0:07:01But you'll have to wait until the end of the show to find
0:07:01 > 0:07:04out which one the viewers vote for!
0:07:04 > 0:07:10Have you heard of faggots before?It is a very old fashioned phrase. Not
0:07:10 > 0:07:16one that we use as much as we used to in the olden days. What is the
0:07:16 > 0:07:23difference between a meatball and a faggot?I think it is the offal
0:07:23 > 0:07:26elements but we shall discuss that later.
0:07:26 > 0:07:27later.
0:07:27 > 0:07:29So everyone, just go to the Saturday Kitchen website
0:07:29 > 0:07:31before 11am this morning and get voting!
0:07:31 > 0:07:32We also want your questions.
0:07:32 > 0:07:34You can ask our experts anything, just dial:
0:07:34 > 0:07:35033 0123 1410.
0:07:35 > 0:07:37As always you can also comment on what's cooking
0:07:37 > 0:07:42via social media.
0:07:42 > 0:07:47Somebody has come through on social media, saying that they didn't
0:07:47 > 0:07:52realise that Heston Blackpoolen that will was that funny!How dare they!
0:07:52 > 0:08:02. He stole my swag!He jacked my street!
0:08:02 > 0:08:04street!-- Heston Blumenthal.
0:08:04 > 0:08:05-- Heston Blumenthal.
0:08:05 > 0:08:06Right, let's get cooking!
0:08:06 > 0:08:08Maunika, what are we making?
0:08:08 > 0:08:12Maunika, what are we making?
0:08:12 > 0:08:20I am going to get the chicken marinaded with turmeric and yoghurt.
0:08:20 > 0:08:28This is in your book?In my book, Indian Kitchen. It is a hearty dish
0:08:28 > 0:08:32from the region of Kerala. I think that people don't know so much about
0:08:32 > 0:08:36southern Indian cooking. But this is one of the regions from India.
0:08:36 > 0:08:41That is what you are into, rediscovering recipes that could get
0:08:41 > 0:08:49lost. And in your book you put them into different sections,
0:08:49 > 0:08:54celebration, indulgent, lazy? I have. That's because I want people
0:08:54 > 0:08:59to discover home cooking. It is a part of, the backbone of India. It
0:08:59 > 0:09:04gives a sense of how the dishes across the communities in India are
0:09:04 > 0:09:09actually cooked. So, the book is divided into easy
0:09:09 > 0:09:16accessible dish, which you can find in the first few chapters. And then
0:09:16 > 0:09:23you have really quick mid-week brunches, dishes that you can cook
0:09:23 > 0:09:28for friends and family. And you want hearty curries, and more flavours as
0:09:28 > 0:09:38well. So quickly, Matt...Tell us about the spices you put in.I have
0:09:38 > 0:09:44made a spice base with garlic, ginger, coriander, some cinnamon and
0:09:44 > 0:09:49also some chillies. The Kashmiri chillies that I have used are high
0:09:49 > 0:09:51on colour. They are low on heat.
0:09:51 > 0:09:57OK. So they lend a lovely depth of
0:09:57 > 0:10:02flavour and a good amount of warmth. So bring it to temperatures?Yes,
0:10:02 > 0:10:06get them going. You want them to char a little, that is good.
0:10:06 > 0:10:10. And I have started to fry the onions to make the base of the
0:10:10 > 0:10:15sauce. So you need to obviously cook this
0:10:15 > 0:10:21for about 10 or 12 minutes. Along with that you want to add your
0:10:21 > 0:10:27pureed tomatoes, about two medium tomatoes pureed.
0:10:27 > 0:10:34Here I have spring onions, coriander, ginger, yoghurt, cumin.
0:10:34 > 0:10:40Cumin seeds grounded down?The cumin seeds lend a lovely flavour and
0:10:40 > 0:10:46warmth. What you find is that the more you grind them, the more that
0:10:46 > 0:10:52they release the essential oils as well. You want that. Can you grinned
0:10:52 > 0:10:55this in here. Yes, with a touch of water?100mls
0:10:55 > 0:11:01of water. OK.
0:11:01 > 0:11:03So, let that calm down...
0:11:03 > 0:11:04So, let that calm down...
0:11:04 > 0:11:06Remember if you'd like to ask us a question,
0:11:06 > 0:11:08then give us a call now on:
0:11:08 > 0:11:090330 123 1410.
0:11:09 > 0:11:13Calls are charged at your standard network rate.
0:11:13 > 0:11:20OK. So this is blended down. Yes, and when it is blended down we
0:11:20 > 0:11:26can add it to the pan. So you grew up in Mumbai, and came
0:11:26 > 0:11:31to Cardiff to do a business degree? I did. But I moved into cooking
0:11:31 > 0:11:38quickly. A lot of my friends really liked the food that I cooked. I
0:11:38 > 0:11:45started to work professionally. . Worked as a private chef and did a
0:11:45 > 0:11:50lot of cookery classes and I write a column for vogue India. I have a
0:11:50 > 0:11:55website now. We are launching an app soon.
0:11:55 > 0:12:00So, it's a lot of stuff that we do in terms of the brand and producing
0:12:00 > 0:12:06more recipes. But I really, really enjoy it.
0:12:06 > 0:12:10You have something like 5,000 recipes on your website?We have
0:12:10 > 0:12:19about 300 to 400 recipes. So not 5,000?!We have about 5,000
0:12:19 > 0:12:25recipes but the average amount of recipes that I have in my kitchen
0:12:25 > 0:12:32with the work that I do but I do have quite a few recipes.
0:12:32 > 0:12:38I am cooking the rice. So here we have the onion, the
0:12:38 > 0:12:42tomato pulp and the spices. That is cooked out.
0:12:42 > 0:12:51That is cooked out for about 15 to 20 minutes and then add 9 chicken.
0:12:51 > 0:12:56You can marinade it overnight, which is better but still half an hour
0:12:56 > 0:13:00will be perfect. And the raita is to serve on the
0:13:00 > 0:13:06side. And there is Himalayan salt?It is
0:13:06 > 0:13:13also called black salt. It is really delicious. It has a slight sulphuric
0:13:13 > 0:13:19flavour to it. The aroma dies down as it cooks.
0:13:19 > 0:13:23And any liquid into this?About 100mls of water.
0:13:23 > 0:13:33How long?For about 25 minutes. So the lid on and simmer it.
0:13:33 > 0:13:38Perfect. Glynn, you like a curry, don't you?
0:13:38 > 0:13:44I do. What do you think of the level of Indian cooking in Britain.
0:13:44 > 0:13:47Obviously there is a massive culture in Birmingham. Have you tried it
0:13:47 > 0:13:52around the rest of the country?I think it is changing massively. You
0:13:52 > 0:13:57look at the restaurants now, Glynn, the menus read like a map of India.
0:13:57 > 0:14:03That is brilliant. It is evolving. It is more exciting in Indian food
0:14:03 > 0:14:09now than it ever was. I am spoiled obviously, being the
0:14:09 > 0:14:16Prince of Birmingham, obviously! I don't want to keep dropping it...
0:14:16 > 0:14:25You have not mentioned that.It is OK, you can get up off your knees. I
0:14:25 > 0:14:29am spoiled as I am given fantastic males and this are mainly
0:14:29 > 0:14:34vegetarian. I think, Glynn Glynn, being the
0:14:34 > 0:14:38Prince of Birmingham, you would fit really well into the Royal Family of
0:14:38 > 0:14:46India!I think so. I have a fantastic mooli and mustard leaf
0:14:46 > 0:14:51curry. The are the manager's mum has made it for me. I will have it at
0:14:51 > 0:14:55the weekend. And Harry, you are partial to an
0:14:55 > 0:15:00Indian?Of course. Did you spend time in India?I did,
0:15:00 > 0:15:07my medical elective. Wow!Yes, two months in the All
0:15:07 > 0:15:12India Institute of New Delhi. Good.
0:15:12 > 0:15:19Did you enjoy Delhi?Fantastic. It was the '80s, so the only food you
0:15:19 > 0:15:23could get was Indian. I stayed with an Indian family.
0:15:23 > 0:15:33Are you selective when you go out for Indian food?Not at all, no!
0:15:33 > 0:15:37I don't really know much about it. Sometimes my wife gets those Curry
0:15:37 > 0:15:40kits, to make you feel like you're actually making it, but it would be
0:15:40 > 0:15:46great to learn how to do it properly. It is quite intimidating.
0:15:46 > 0:15:52It can be a little bit.It is almost like a science experiment, because
0:15:52 > 0:15:57it is about the ratio between this and that.And people get confused
0:15:57 > 0:16:06that Curry should be hot, but it is more about aromatic.That looks
0:16:06 > 0:16:11amazing, so remind us what it is called.It is a Keralan Kozhi Kuttan
0:16:11 > 0:16:16with lime and coriander rice and mint raita.Looks amazing.
0:16:22 > 0:16:29Right, are you ready for breakfast? This smells amazing.It does.It is
0:16:29 > 0:16:37very fragrant, it is not in your face.But it is like Glenn was
0:16:37 > 0:16:41saying, it is about flavour, you don't want it to be searing hot,
0:16:41 > 0:16:45because it will numb all of your other senses, you can't taste
0:16:45 > 0:16:49anything, what you really want is to be able to taste, a mouthful should
0:16:49 > 0:16:56be
0:16:56 > 0:17:08be spicy, hot, salty, all the flavours.And the level of ghee is
0:17:08 > 0:17:16perfect, a lot of restaurants used to much and it becomes claggy.What
0:17:16 > 0:17:19is ghee?Clarified butter.
0:17:19 > 0:17:24Ed, what have you chosen to go with Maunika's Keralan chicken?
0:17:24 > 0:17:32I have gone for Guinness West Indies Porter, £1.99 in Waitrose.
0:17:32 > 0:17:35Porter, £1.99 in Waitrose. We have got big flavours with garlic,
0:17:35 > 0:17:41coriander, onion. What I have added to it with the porter, it is quite
0:17:41 > 0:17:46high in alcohol, 6%, but you have caramelised notes, a little black
0:17:46 > 0:17:49treacle, good wintry flavours, if we think of that bonfire toffee.Where
0:17:49 > 0:17:55is it from?
0:17:55 > 0:18:00is it from?Waitrose, £1.99. How is that, Harry?It Israeli great comedy
0:18:00 > 0:18:11cooked it so quickly.Thank you. I make it so easy! -- it is really
0:18:11 > 0:18:19great, and you cooked it so quickly. Does it come in a kit?How are you
0:18:19 > 0:18:23with the beer and the Curry?I think it is a really good combination.
0:18:23 > 0:18:28Growing up in India, we would always have lager, most Indian meals or
0:18:28 > 0:18:34when you go out, it was always a lager, there was no introduction
0:18:34 > 0:18:40with all these other flavours, so I think it is quite an eye opener to
0:18:40 > 0:18:47me.And you are partial to a beer and a curry? Remind us what you are
0:18:47 > 0:18:56cooking.Roast rack of venison with crispy seaweed, red wine and port.
0:18:56 > 0:19:00Don't forget if you want to ask us a question this morning, just call:
0:19:00 > 0:19:010330 123 1410.
0:19:01 > 0:19:03Lines close at 11am today.
0:19:03 > 0:19:06You haven't got long so get dialling!
0:19:06 > 0:19:13Or you can tweet us a question using the #saturdaykitchen.
0:19:13 > 0:19:16And don't forget to vote for Harry's heaven or hell on the website.
0:19:16 > 0:19:19Now it's time to join Rick Stein on one of his Long Weekends.
0:19:19 > 0:19:22And he's in a posh cafe in Vienna, trying to mind his Ps and Qs!
0:19:39 > 0:19:46I have to say, I really like continental breakfasts. Not
0:19:46 > 0:19:49everyone's cup of tea, I know. I like the ham and the slightly
0:19:49 > 0:19:57plastic cheese, good with tomato and boiled egg. I can never find the
0:19:57 > 0:20:00teaspoons or the butter, never! And mostly I can't work the coffee
0:20:00 > 0:20:08machine. This one's OK because it's a model I'm familiar with. This is a
0:20:08 > 0:20:13business person's hotel, less than 100 euros per night, in the centre,
0:20:13 > 0:20:23late night bar, not that we would ever use that! And its friendly.
0:20:26 > 0:20:29And to music at breakfast thrown in by one of the waitresses desperate
0:20:29 > 0:20:37to be a singer. Her name is Mona, a brave girl with a difficult
0:20:37 > 0:20:43audience, but I think she's rather good. When I first sat down, I
0:20:43 > 0:20:49didn't know what to think. After a couple of mouthfuls of coffee, you
0:20:49 > 0:20:56think, actually, this is rather good fun.
0:20:56 > 0:21:02Thank you, have a nice day.Well, the egg's a bit overdone, but they
0:21:02 > 0:21:06are bound to be, aren't they?
0:21:17 > 0:21:23One of the things I really enjoy about being a cookie is that I go to
0:21:23 > 0:21:26find things in cities that nobody else would dream to go and look for,
0:21:26 > 0:21:33and this is a case in point. This is a statue of a colonel involved in
0:21:33 > 0:21:42the final cavalry charge which broke the Turk siege of Vienna. And after
0:21:42 > 0:21:46they had fled, they found these pots and bags of beans, and nobody knew
0:21:46 > 0:21:50what they were. They thought they were probably camel food. But the
0:21:50 > 0:21:53colonel knew, because he had been in a Turkish prison, and he knew that
0:21:53 > 0:21:58they were coffee beans and copy making equipment, and he said, I'll
0:21:58 > 0:22:03look after these, took them away and founded the first coffee house in
0:22:03 > 0:22:07Vienna. The rest of course is history, and in this case, it really
0:22:07 > 0:22:15was history. People who study such things will say there was an
0:22:15 > 0:22:21Armenian coffee house here before the colonel came along. But that is
0:22:21 > 0:22:28all part of the cafe culture. Something I want to get to know
0:22:28 > 0:22:36about James Foley love with Vienna. Incidentally, all the leading
0:22:36 > 0:22:42intellectuals in their day had their own cafe. This one was Doctor
0:22:42 > 0:22:52Sigmund Freud's. I don't think I would have the bottle to come here
0:22:52 > 0:23:00on my own, it seems so formal, and the waiters look a bit imposing.You
0:23:00 > 0:23:12are bit underdressed!Compared TUI an! What should I do or not do?
0:23:12 > 0:23:17Don't ask for a coffin cafe. You have about 12 different types of
0:23:17 > 0:23:24coughing.Give us a couple.What we are drinking here is a melange which
0:23:24 > 0:23:31is like a cappuccino but without chocolate on top. If you ask for a
0:23:31 > 0:23:34cappuccino, they will put cream on it, it is a disgusting thing. You
0:23:34 > 0:23:39are supposed to know before you order.And what about if I dared to
0:23:39 > 0:23:51attract a way to's attention. Shall I try? Can you do it for me?
0:23:54 > 0:24:01Do you want a cake?With whipped cream or playing?With vanilla
0:24:01 > 0:24:10sauce, that would be very nice.No custard!The Dell a sauce.He seemed
0:24:10 > 0:24:16quite nice.I think it is because the camera is here! Don't forget,
0:24:16 > 0:24:25this is his patch. The customer is a lowly prints compared to the waiter,
0:24:25 > 0:24:34who is king or indeed Emperor.I quite like that, because in the UK,
0:24:34 > 0:24:40we are so, like, are you all right? But actually, if they have a bit of
0:24:40 > 0:24:48attitude, I find that quite good news. So, this is not custard?No,
0:24:48 > 0:24:58this is vanilla sauce. I have a great story about a friend of mine
0:24:58 > 0:25:02who is German, not Austrian.Is it a bit of a downer being German in
0:25:02 > 0:25:08Austria?A little bit, we don't talk about it. He came into a cafe and
0:25:08 > 0:25:16asked if he could have gravy with his schnitzel, and the waiter
0:25:16 > 0:25:24promptly asked him to leave! The VA needs way is more relaxed, -- the
0:25:24 > 0:25:28Vienna way is more relaxed, they always have time for a chat or a
0:25:28 > 0:25:36joke.Let's tuck into our apple strudel and custard.You can't call
0:25:36 > 0:25:45it custard! It is vanilla sauce. You don't want to upset the waiter.
0:25:45 > 0:25:46Thanks, Rick.
0:25:46 > 0:25:49Custard, vanilla sauce, you don't want to get that wrong!
0:25:49 > 0:25:52Or you could just ditch the yellow stuff altogether like I've done
0:25:52 > 0:25:55here - I'm making a traditional Austrian dessert, Linzer Torte,
0:25:55 > 0:25:56served with creme fraiche.
0:25:56 > 0:26:04Much safer!
0:26:09 > 0:26:15Linzer Torte? I've got all her albums from the seventies!This
0:26:15 > 0:26:20gives you a kind of nutty taste, I have some cinnamon and a little
0:26:20 > 0:26:25ground cloves, and then it is like a big jam tart. Lots of April cottage
0:26:25 > 0:26:29am, latticework over the top, add some rows bridge are mixed with
0:26:29 > 0:26:36lemon juice, and that's it.
0:26:37 > 0:26:41Harry, the last time you were on, you clearly looked around and
0:26:41 > 0:26:48thought, I could do that!Yes, there is the opportunity for mess and the
0:26:48 > 0:26:53structure about cooking, so I started doing this show where I
0:26:53 > 0:26:59teach a celebrity how to cook. Even though I know nothing about cooking!
0:26:59 > 0:27:07So that is the premise. The first week we had Trevor McDonald.Gregg
0:27:07 > 0:27:14Wallace the other week.We made Angel delight with integrated tunnel
0:27:14 > 0:27:21network, which is basically Angel delight with hollowed out
0:27:25 > 0:27:27delight with hollowed out baguettes. We never run the recipes first, it
0:27:27 > 0:27:34is always a surprise has a turnout. And the guests don't know what they
0:27:34 > 0:27:39are getting into?The element of surprise, otherwise you don't get a
0:27:39 > 0:27:46true reaction.And you do get good reactions. I had a sneak look at one
0:27:46 > 0:27:49next week with Jessie Wallace. She couldn't stop laughing.Yes, that is
0:27:49 > 0:27:59a Cockney special we do with her. Yes, I like the Cockneys that you
0:27:59 > 0:28:06bring on originally, not those ones, not The Hipsters.With the beards
0:28:06 > 0:28:13and the fancy beers!
0:28:13 > 0:28:16and the fancy beers! Can I ask you a question that has been on my mind
0:28:16 > 0:28:24for years. Where do you buy those shirts from?
0:28:24 > 0:28:27I have to get the maid, because you can't get them off the peg, identify
0:28:27 > 0:28:29why!
0:28:37 > 0:28:44And we did a tender roast, we cooked it for three weeks! We started off
0:28:44 > 0:28:51with a really big shoe, summary like Fiona Bruce who has big feet, and
0:28:51 > 0:28:59then a slightly smaller one, Richard Osman, all the way down to little
0:28:59 > 0:29:07Ant and Dec. And inside that you put a peanut, just for a change, extra
0:29:07 > 0:29:13flavour.And you also have different things, you have deep-fried what?
0:29:13 > 0:29:19Deep-fried what, where we take something that mean something to the
0:29:19 > 0:29:22celebrity, we cover it in batter and deep fry it, and we ask them to
0:29:22 > 0:29:27guess what it is.Are they little bit shocked? Is there a lot of
0:29:27 > 0:29:33editing?A fair bit of editing, yes. It is quite heavily edited!They
0:29:33 > 0:29:43must look at you and go, what? It is lunacy.We had Paul Hollywood on,
0:29:43 > 0:29:49and we deep-fried his book, and he looked a little bit hurt.But you
0:29:49 > 0:29:53also use, to give it that authenticity, you use the same
0:29:53 > 0:29:58director as we use here,
0:30:01 > 0:30:05director as we use here, Geri. She's not here today.If you can keep her
0:30:05 > 0:30:11off the booze, she's great! She won't be up yet.Every time we make
0:30:11 > 0:30:17the food and then we go to a BT, she's in with a four!I mean this in
0:30:17 > 0:30:20all sincerity, she is the best director I have ever worked with.
0:30:20 > 0:30:25She is great, and a lovely lady, from Bromley.What's that got to do
0:30:25 > 0:30:34with it? OK, the recipe.
0:30:35 > 0:30:43She's not from Bromley!So, I have the base. Some nice apricot jam.
0:30:43 > 0:30:49So that is out of the jar?Yes, it is. But I believe that raspberry jam
0:30:49 > 0:30:55is traditional. Then, the pastry that I am lining
0:30:55 > 0:31:02this with now.That is the pastry you bought?No, I just made this!I
0:31:02 > 0:31:12am not paying attention. So, let's move on to the three-times
0:31:12 > 0:31:18BAFTA winning TV Bl, rps?Yes, it's not coming back.
0:31:18 > 0:31:22Why do you think that caught the nation's attention? It ran for
0:31:22 > 0:31:33years?Yes, we put a lot of effort into it -- TV Blurps.
0:31:33 > 0:31:39People are tried before. There was a whole team of writers, I think that
0:31:39 > 0:31:46it was a good way for the public to get into my... You know, some people
0:31:46 > 0:31:57at the time I did TV Blurps, I was seen as a cult comedian. And I was
0:31:57 > 0:32:01talking about Coronation Street. It was something that everyone knew. It
0:32:01 > 0:32:07gave me a foot in the door. I don't know. It was great fun to do.
0:32:07 > 0:32:15But also masses of fun in it. And you are a TV critic. Aren't you? I
0:32:15 > 0:32:22watched a radio interview?A radio interview?It is not as stupid as it
0:32:22 > 0:32:32sounds... It was with Richard Bacon. And you were scathing about some of
0:32:32 > 0:32:37the scheduling and the programmes?I got into trouble for that.
0:32:37 > 0:32:43But I thought it was good. It was giving credibility to the way that
0:32:43 > 0:32:52you sit down and make fun of the TV shows and how you do it?Well, I do
0:32:52 > 0:32:57feel strongly about TV. When I grew up in the '70s. In a rural village
0:32:57 > 0:33:03in Kent. For me, TV was the window of the world.
0:33:03 > 0:33:08It was like, what's happening? So I used to sit there. Back then, there
0:33:08 > 0:33:14was a lot of terrible shows. I mean there were really bad shows. I
0:33:14 > 0:33:18remember I was 11, watching the Summertime Specials. Do you remember
0:33:18 > 0:33:24them? Come on board for the Summertime Special? I was sitting
0:33:24 > 0:33:28there, thinking there must be something better than this! So I
0:33:28 > 0:33:34think it is important. I think TV is important. Even today with all of
0:33:34 > 0:33:39the internet and the other platforms, that they are called,
0:33:39 > 0:33:44aren't they?Yes.I am really old school about it, really.
0:33:44 > 0:33:51So, here to recap. Here is some little dots of the raspberry jam
0:33:51 > 0:33:56now, with lemon juice to take the edge off the sweetness and then the
0:33:56 > 0:34:01almonds in there. You missed one. Check mate!That
0:34:01 > 0:34:07goes into the oven for 180 for 30 minutes. After that time it comes
0:34:07 > 0:34:10out and looks amazing.Oh, look at that.
0:34:10 > 0:34:16So, let's cut into this one. Also, I want to talk to you about
0:34:16 > 0:34:23letter man. You were on that a lot. We will come back to it.
0:34:23 > 0:34:28Are weAre we talking about it now or coming back to it?I wanted to
0:34:28 > 0:34:35talk about it but we have run out of time again. But I was amazed. You
0:34:35 > 0:34:40are on letter man seven times?Yeah, I was surprised too.
0:34:40 > 0:34:45It is a very unique style of humour which I didn't think that the
0:34:45 > 0:34:50Americans would get?I thought I would go out there and work on the
0:34:50 > 0:34:55clubs and then do five minutes on letter man. I would die every night
0:34:55 > 0:35:00in the clubs. It was very much his audience. When he is introducing
0:35:00 > 0:35:06you, he is saying to them you will like this. So I would have a
0:35:06 > 0:35:12terrible time in the clubs but on letter man it would be great.
0:35:12 > 0:35:19So, we did talk about it. We had time. So there we go, Linzer tort
0:35:19 > 0:35:29with creme fraiche. Mmm... Why not cream, though, Matt.
0:35:29 > 0:35:35Creme fraiche is a little more Francais!It tastes like cream.
0:35:35 > 0:35:39It has a sourness to it, hasn't it, creme fraiche? Anyway!
0:35:39 > 0:35:40Anyway!
0:35:40 > 0:35:44So what will I be making for Harry at the end of the show?
0:35:44 > 0:35:46Will it be his food heaven - shellfish
0:35:46 > 0:35:47minestrone, crab and saffron blini, and deep-fried
0:35:47 > 0:35:48prawns in vermicelli?
0:35:48 > 0:35:51I'll make a broth of vegetables, herbs and shrimps
0:35:51 > 0:35:52steamed in vermouth.
0:35:52 > 0:35:54I'll add some potato, crab meat, saffron and creme fraiche blinis.
0:35:54 > 0:35:58Then I'll finish with crisp deep-fried vermicelli prawns.
0:35:58 > 0:36:01But if Harry gets HELL I'm making pork faggots with
0:36:01 > 0:36:02baby turnips, creamed spinach and cheese fondue.
0:36:02 > 0:36:05I'll make some pork and herb faggots and roast them,
0:36:05 > 0:36:07meanwhile I'll add blanched spinach to a sauce of cream,
0:36:07 > 0:36:08white wine and smelly cheese.
0:36:08 > 0:36:10Then I'll add baby turnips softened in
0:36:10 > 0:36:12butter, and the roasted faggots and serve.
0:36:12 > 0:36:14Don't forget, what he gets is down to you!
0:36:14 > 0:36:16You've only got around 25 minutes left to vote for Harry's
0:36:16 > 0:36:19food heaven or hell.
0:36:19 > 0:36:25The power is in your hands!
0:36:25 > 0:36:28So go to the Saturday Kitchen website and have your say now!
0:36:28 > 0:36:30We'll find out the result at the end of the show!
0:36:30 > 0:36:33Now let's journey back into the swirling mists of time,
0:36:33 > 0:36:35with the brilliant Keith Floyd - that intro makes sense
0:36:35 > 0:36:35when you watch it trust me!
0:36:35 > 0:36:43when you watch it trust me!
0:36:47 > 0:36:52# When visiting St Malo # You have to see the sights
0:36:52 > 0:36:55# There is the old town in the morning
0:36:55 > 0:37:02# And the lights of the lights # It is famous for its views
0:37:02 > 0:37:08# There is brilliance in divert # The colours and the views
0:37:08 > 0:37:17# With amazing Panorama # And the prospect such as
0:37:17 > 0:37:20# And the prospect such as these # You know that they exist
0:37:20 > 0:37:26# Lost in all this mist! That was the boys from clift Old Bailey being
0:37:26 > 0:37:35very witty. Know what I mean?! But this of ay nestled in St Malo was a
0:37:35 > 0:37:42source of inspiration. These men are creating a map of Brittany. A
0:37:42 > 0:37:52classic fruits of the sea. A riot of colour and flavour from clams to
0:37:52 > 0:37:59mussels, and the sea urchin, the prickly egg, that tastes like a moon
0:37:59 > 0:38:04on a calm sea, superb. Expensive from a restaurant but you can pick
0:38:04 > 0:38:11lots of this yourself. Forget the lobster but have a feast on mussels,
0:38:11 > 0:38:14and clams and possibly a cram or two.
0:38:14 > 0:38:19Brittany has not always been a rich and a prosperous tourist area. The
0:38:19 > 0:38:28real people here eat humble things, like this amazing dish that Jaques
0:38:28 > 0:38:33and I are cooking today. It is complicated, it takes hours to do,
0:38:33 > 0:38:39we are far to busy trow demonstrate properly, we are bound to have a
0:38:39 > 0:38:46little glass between us. But we have returned to cook this dish. While we
0:38:46 > 0:38:49muck about with all of these things you have about two minutes to
0:38:49 > 0:38:54explain how this dish, where it comes from, and why we are doing it.
0:38:54 > 0:39:05OK, you watch all of this. If you want you can turn to page 56
0:39:05 > 0:39:11for the exact details. Where does it come from, this dish?It was an old
0:39:11 > 0:39:15farmer's dish. Made by the women on the fireplace. It is supposed to be
0:39:15 > 0:39:20a poor dish. Everything you need is supposed to be on the farm. But
0:39:20 > 0:39:26let's say...You tie that. That is boring that. It is a peasant dish.
0:39:26 > 0:39:30We are doing it quickly in this brilliant half an hour programme.
0:39:30 > 0:39:35That is buckwheat flour, egg, butter, cream, milk, whisked up.
0:39:35 > 0:39:40Made like a Christmas pudding, and in the meantime, what we, do Clive,
0:39:40 > 0:39:44we have a brilliant piece of beef with bones of beef. We pop it into
0:39:44 > 0:39:54simmering hot water. They go in there, for about, oh,
0:39:54 > 0:39:58two-and-a-half hours to simmer slowly to get a lovely rich juice.
0:39:58 > 0:40:01Now, imagine, please. Out of the way, Jacky.
0:40:01 > 0:40:07Sorry!Imagine it has been simmering for two-and-a-half hours. It has. We
0:40:07 > 0:40:14put in onion, written, two, three, four, onions, a couple of turnips.
0:40:14 > 0:40:20A few carrots... And a few leeks and we let that simmer for about 20
0:40:20 > 0:40:23minutes. 20 minutes as passed, clever isn't
0:40:23 > 0:40:30it! We then put in the cabbage. Brittany is famous for its cabbages
0:40:30 > 0:40:35and cauliflowers. That goes in like that. That has happened 2.5 hours
0:40:35 > 0:40:42ago. At the same time in this big pot we have boiling water and this
0:40:42 > 0:40:45dumpling which we put in there but we don't, we pass it to the
0:40:45 > 0:40:49director. Who will not get in the World Cup
0:40:49 > 0:40:55this year!What do you know about this? You forgot it.
0:40:55 > 0:41:01Sorry, I forgot the smoked bacon and the sausages they simmer with the
0:41:01 > 0:41:07dumplings. And at the same time, the dumplings have been cooked. Clive,
0:41:07 > 0:41:12can you see me? Where are you? Let me show you what happened at the end
0:41:12 > 0:41:18of that, you have these brilliant pieces of meat, cabbage and
0:41:18 > 0:41:22vegetables look at that. Beautiful, beautiful, beautiful...
0:41:22 > 0:41:26The cameraman is telling me to lift it up. There is the beef, cooked.
0:41:26 > 0:41:32OK? There is a clear consomme to eat as a soup before you have the dish.
0:41:32 > 0:41:36There is the cabbage, which you will remember, we added almost at the end
0:41:36 > 0:41:42of the cooking. There are the carrots and the Swedes. It is really
0:41:42 > 0:41:49rather brilliant, isn't it? What we do now is amuse ourselves, wood the
0:41:49 > 0:41:53garden, read your books, do your yoga, then we can dish it up and
0:41:53 > 0:41:57taste it. There you are.
0:41:57 > 0:42:05A long pan, the smoked bakon, the rib of beef, the smoked sausage, the
0:42:05 > 0:42:11car yotsdz, turnip, the cabbage and this splendid dumpling. It is
0:42:11 > 0:42:15typical in France with the long cooked dish with simple ingredients.
0:42:15 > 0:42:20Why are we so ashamed in Britain of the wonderful things we do, like the
0:42:20 > 0:42:25Lancashire hotpot. It is the same kind of thing. We wail do that in my
0:42:25 > 0:42:32next series. This is a peasant farmaries dish and you don't eat it
0:42:32 > 0:42:39with wine, cider or beer, you drink it with milk, with my friend,
0:42:39 > 0:42:44Jaques, who I met two years ago. One night, sipping our milk, a late
0:42:44 > 0:42:53night with nothing to do, and we planned Floyd On France. Good night!
0:42:53 > 0:42:58Lovely from Floyd. Very emotional!
0:42:58 > 0:43:00Nigel Slater shows us a great way use up cheese rind,
0:43:00 > 0:43:02in a hearty, warming soup.
0:43:02 > 0:43:03Looks delicious!
0:43:03 > 0:43:04It's almost omelette challenge time!
0:43:04 > 0:43:07Harry, you strike me as a man who enjoys a pun?
0:43:07 > 0:43:10Great.
0:43:10 > 0:43:18I hope so. Anyway, speechless. I couldn't get word in edgeways!
0:43:18 > 0:43:20I couldn't get word in edgeways!
0:43:20 > 0:43:22Oh dear, Harry, because this weeks are all based
0:43:22 > 0:43:23on your TV shows, lucky you!
0:43:23 > 0:43:25Chefs, no room for BLOOPERS on this show,
0:43:25 > 0:43:27We want perfect omelettes that won't make me BURP!
0:43:27 > 0:43:31Be quick, don't take til TEA-TIME!
0:43:31 > 0:43:34Whisk those eggs so fast you'll be seeing STARS (IN
0:43:34 > 0:43:35THEIR EYES).
0:43:35 > 0:43:37But don't worry if you lose, perhaps YOU'VE BEEN
0:43:37 > 0:43:38FRAMED!
0:43:38 > 0:43:40Will Harry get his food heaven - shellfish minestrone
0:43:40 > 0:43:41with blinis and deep-fried prawns?
0:43:41 > 0:43:44Or his food hell, pork faggots with baby turnips and
0:43:44 > 0:43:50cheese fondue?
0:43:50 > 0:43:54It's looking like hell at the moment.
0:43:54 > 0:43:54Sprieshgs surprise!
0:43:54 > 0:43:55Sprieshgs surprise!
0:43:55 > 0:43:58There's still a chance for you to vote on the website and we'll find
0:43:58 > 0:44:00out the results later on!
0:44:00 > 0:44:02Right, on with the cooking?Glynn, what are we making?
0:44:02 > 0:44:03Venison with port and red wine glazed
0:44:03 > 0:44:06winter vegetables, crispy seaweed and parsley.
0:44:06 > 0:44:09winter vegetables, crispy seaweed and parsley.
0:44:09 > 0:44:13Matt, get the salsify on. It's a root vegetable.
0:44:13 > 0:44:18Peel it of the and get it on, otherwise it will oxidise.
0:44:18 > 0:44:23And I am cooking the venison. It is lean.
0:44:23 > 0:44:29This is earthy?Yes, with the essence of winter.
0:44:29 > 0:44:35Rather than make the sauce sweet, we are braising the winter vegetables,
0:44:35 > 0:44:39in the sweets with the wine and the port to carry the flavour across. I
0:44:39 > 0:44:44put the venison in there. It is good to have the venison at room
0:44:44 > 0:44:49temperatures. So it is nice and pink rather than a red raw patch.
0:44:49 > 0:44:58It is very good for you, venison? Yes, very lean meat.
0:44:58 > 0:45:05Yes, just like yourself, Matt. Congratulations you have done ten
0:45:05 > 0:45:09years at Glyness Kinnock and five years at the bistro but what is
0:45:09 > 0:45:13blowing my mind today is that you are now officially a children's
0:45:13 > 0:45:21author?I have written a book about my Jack Russell. She made the
0:45:21 > 0:45:29national press. She is named Whoops the Wonder Dog.
0:45:29 > 0:45:36Why that?She only jumps to the sound of Whoops. So the book is
0:45:36 > 0:45:41about my dog, fighting crime. When she eats baked beans and curry
0:45:41 > 0:45:48powder, the first dish that I cooked, and when she eats that sand
0:45:48 > 0:45:58sees the villain, the tail flips up, two smooth bum cheeks come out and
0:45:58 > 0:46:06she explodes her toxic gas. That is where the squidgy bum comes into it.
0:46:06 > 0:46:09But, unfortunately, she passed away last week.
0:46:09 > 0:46:13That is very sad but now on a happier note, immortalised in the
0:46:13 > 0:46:19book?I did it for the kids so that when they are 40, 50, they can pick
0:46:19 > 0:46:23up the book and remember their first pet. With is great.
0:46:23 > 0:46:27It will be a hard act to follow for the other pets that come along?It
0:46:27 > 0:46:36will be. Maybe a t rishgs logy? The pet cometary of books! So the
0:46:36 > 0:46:41venison is in. We are roasting pancetta or bacon. The salsify which
0:46:41 > 0:46:45you have cooked there. We are adding shallots, which are fantastic to go
0:46:45 > 0:46:51in.
0:46:57 > 0:47:03And Harry, you write children's books?Yes, I have one night at the
0:47:03 > 0:47:10moment, it is called Matt Mills, The Youngest Stand Up Comedian In The
0:47:10 > 0:47:18World. When I was a kid, I was mad about comedians, I followed them
0:47:18 > 0:47:24like other kids used to follow bands.What got you into that?It
0:47:24 > 0:47:28was just something in me, I was one of those kids that would watch Monty
0:47:28 > 0:47:32Python and then recited in the playground next day.I have a song
0:47:32 > 0:47:41like that as well.I guess girls that do it as well, there was a gang
0:47:41 > 0:47:46of us. I get a lot of letters from ten or 11-year-old boys, not just
0:47:46 > 0:47:52boys, asking me how you become a stand-up comedian. You can't go like
0:47:52 > 0:47:57to drama school to become an actor. So I thought maybe I could put in
0:47:57 > 0:48:02some of that, so it works as a guide to becoming a stand-up comedian.And
0:48:02 > 0:48:10can you learn to be funny?You can, but you probably have to have some
0:48:10 > 0:48:14talent if you want to be... The main thing about being a stand-up
0:48:14 > 0:48:23comedian is just doing it and not stopping.Practice.It is not the
0:48:23 > 0:48:26funniest comedians that get on, it is like in all walks of life, it is
0:48:26 > 0:48:33the Bush years to people.You could say that about a lot of industries!
0:48:33 > 0:48:38Don't forget, if you want to try Glynn's recipe, this is the website.
0:48:38 > 0:48:43And while you are there, you can vote far Harry's heaven or hell, at
0:48:43 > 0:48:55the moment it is hell, so let's bring it back.The venison we are
0:48:55 > 0:49:00turning every 30 seconds, it is quite a fierce heat. We will leave
0:49:00 > 0:49:08that on the side, turn it right down.And in there, we have got the
0:49:08 > 0:49:16salsify, bacon, redcurrant jelly, and we will bring the right down.
0:49:16 > 0:49:22Make it a sticky glaze, so they have been cooked really slowly.
0:49:22 > 0:49:26And this is very you, the seaweed you are putting with this, it is not
0:49:26 > 0:49:35an obvious choice with venison.Not really, but it is the salty umami
0:49:35 > 0:49:43flavour. That will counteract the sweetness. We put it in here to
0:49:43 > 0:49:52rehydrate it, just literally in and out. And then into the fryer.So
0:49:52 > 0:49:57there is no stress about putting too much water into the fryer?Know, as
0:49:57 > 0:50:02long as the water isn't too close to it. Can you do a few more former?
0:50:02 > 0:50:09And just going back to writing a kids book, we are all big, strong,
0:50:09 > 0:50:14hairy men with our masculine sides, but we all have a bit of softness
0:50:14 > 0:50:23inside us. I have found it!You are so going to pay for that.People pay
0:50:23 > 0:50:32for that, what I just did to you! So, the venison, put a little butter
0:50:32 > 0:50:38in. How are you feeling?I am good. Don't come near me! I will get a
0:50:38 > 0:50:44restraining order.You won't be the first. So in there we have some
0:50:44 > 0:50:48peppercorns going, some crispy seaweed, we pick some parsley and in
0:50:48 > 0:50:57goes some of the beetroot which is precooked. That has been cooked in
0:50:57 > 0:51:03the skin, just boils, and then you can keep that aside while you are
0:51:03 > 0:51:11prepping. Then we can start thinking about plating up the dish. Ideally
0:51:11 > 0:51:16let that rest? A good five or ten minutes. They are quite small
0:51:16 > 0:51:21cutlets.And just going back to that Freud Vitae, that is the guy who got
0:51:21 > 0:51:36you into food?Most definitely. I was bought a Koukalova set -- a cook
0:51:36 > 0:51:43along set, you would listen to it, and off you go. And it had all the
0:51:43 > 0:51:51sounds, that is exactly what it was. And you would
0:51:51 > 0:51:57And you would visualise the cookery? Yes, it was fantastic. Anybody that
0:51:57 > 0:52:02can cook food like that in a dickie bow and have fun and drink wine.He
0:52:02 > 0:52:06was so irreverent.And I thought, that's what I want to do for the
0:52:06 > 0:52:11rest of my life. I haven't got the dickie bow, but I'm working on it.
0:52:11 > 0:52:18You have a whole Peaky Blinders thing going on. We could be here all
0:52:18 > 0:52:27day.That is what pubs four!
0:52:27 > 0:52:36day.That is what pubs four! What goes on tour, stays on tour.
0:52:36 > 0:52:40goes on tour, stays on tour. Add some of the salsify, a piece of
0:52:40 > 0:52:46beetroot as well. That really picks up the colour, it is beautiful. It
0:52:46 > 0:52:56is sweet and peppery.You are quite the artist with your big old beard!
0:52:56 > 0:53:08Don't make me go squidgy on you again!And this is more like a
0:53:08 > 0:53:14bistro?Yes, it is rustic, it is in season, the crispy seaweed on top, a
0:53:14 > 0:53:29few little parsley leaves.The final flourish, you have some fans --
0:53:29 > 0:53:33fancy oil.And some of the meat juices to go over the top, and that
0:53:33 > 0:53:43just
0:53:51 > 0:53:57sings autumn, winter.
0:53:58 > 0:54:00Right, tuck
0:54:00 > 0:54:03Right, tuck in.
0:54:03 > 0:54:08Ed, what have you chosen to go with Glynn's saucy seasonal dish?
0:54:08 > 0:54:16I have gone Belgian with this one, so we have gone from Ireland over to
0:54:16 > 0:54:24Belgium. We have Leffe Brun, balance, elegance, big wintry,
0:54:24 > 0:54:32multi-flavours in there.It is pretty strong?6.5%, so it is never
0:54:32 > 0:54:37going to be stronger than wine. Usually you would go with Zinfandel
0:54:37 > 0:54:44or a good read to go with this dish. I wouldn't say it was chewy, but it
0:54:44 > 0:54:53is quite literary.Quite a gamy flavour. That is delicious.I don't
0:54:53 > 0:55:02really like it.You heard it there! He should go on your show! Try the
0:55:02 > 0:55:09vegetables!This is a very boozy show, it is January and a lot of
0:55:09 > 0:55:16people are trying to give up. Cheers!
0:55:16 > 0:55:26Cheers!That is nice. Lovely.Any nonalcoholic recommendations for
0:55:26 > 0:55:35this?You could go over to Germany and get a Weissberger, a
0:55:35 > 0:55:37nonalcoholic beer.
0:55:37 > 0:55:39Now let's catch up with Si and Dave the Hairy Bikers,
0:55:39 > 0:55:42discovering the many vibrant flavours of Jerusalem?
0:55:56 > 0:56:0040 miles south-east of Tel Aviv is Jerusalem, a site of religious
0:56:00 > 0:56:08conflict for over 3000 years. We are in Jerusalem, can you believe it?I
0:56:08 > 0:56:19can't. That is the Mount of olives. It was home to the people
0:56:22 > 0:56:23It was home to the people Jewish people until the Romans evicted
0:56:23 > 0:56:29them. It is one of the most important historic sites for three
0:56:29 > 0:56:34world religions. And that is pretty special, and for cooks like us, it
0:56:34 > 0:56:39is where food and religion meet face-to-face on the world stage. It
0:56:39 > 0:56:44is going to be amazing. Jerusalem was part of British ruled Palestine
0:56:44 > 0:56:48for 30 years until 1948, when the city was divided in half a split
0:56:48 > 0:56:56between the Israelis and the Palestinians. Look over to the
0:56:56 > 0:57:00right, that is the West Bank, and there is the wall. All of these
0:57:00 > 0:57:07places you hear about on the news. This is bizarre. It is a mix-up of
0:57:07 > 0:57:10the most important historical sites in the world, and some of the most
0:57:10 > 0:57:15from Attic new sites in the world. These days it is two thirds Jewish
0:57:15 > 0:57:20and a third Arab, and the reason we have come to Jerusalem is because
0:57:20 > 0:57:23its hybrid cuisine perfectly reflects the cultural make-up of the
0:57:23 > 0:57:32city. We have made it. We have breached the city walls.The gates
0:57:32 > 0:57:39were open, we are in! I'm starving, I don't know about you.Despite the
0:57:39 > 0:57:42lack of interaction between the communities, food is one thing that
0:57:42 > 0:57:48brings them together.
0:57:49 > 0:57:53brings them together. This is the middle eastern cabal that brings the
0:57:53 > 0:58:04sides together,
0:58:06 > 0:58:13shawarma. It just means spiced meats cooked over calls, but we are using
0:58:13 > 0:58:17chicken thighs which don't dry out during cooking like breast meat. The
0:58:17 > 0:58:22combination of warm spices and marinade acts as a turbo flavour
0:58:22 > 0:58:27booster for our rooster. And to cool down your palate, we are doing a
0:58:27 > 0:58:32yoghurt dip and a herb couscous to go with it. It is going to be one
0:58:32 > 0:58:37super shawarma.It has been adopted and loved by everybody, the Arabic
0:58:37 > 0:58:44and Jewish community alike, and by us, really.It is shawarma here, it
0:58:44 > 0:58:51is proper hot!Israeli food is influenced by many flavours, so our
0:58:51 > 0:58:56marinade will go global. Spices from the east, coriander and cumin. From
0:58:56 > 0:58:59the West, cayenne pepper and paprika, and bay leaves from the
0:58:59 > 0:59:05Met, which is kind of in the middle. The quality of the spies here is
0:59:05 > 0:59:11remarkable.Plastic bag, chicken thighs, herbs and spices, great
0:59:11 > 0:59:17olive oil, into the bag. Then what you do, you massage it. It is a
0:59:17 > 0:59:22great way to do this, I think. This needs to marinade for at least two
0:59:22 > 0:59:26hours or overnight. If you do it in the fridge, make sure before you
0:59:26 > 0:59:30cook it you bring it out and bring back Toronto pitcher. There is a
0:59:30 > 0:59:34reason for that, because we are going to be cutting it over
0:59:34 > 0:59:42charcoal. -- bring it back to temperature.Here is one we prepared
0:59:42 > 0:59:47earlier!
0:59:48 > 0:59:59earlier! I have threaded one ready. The double skewer thigh technique.
0:59:59 > 1:00:04That is perfect. I will let you into our little secret. If you have
1:00:04 > 1:00:10chicken thighs, use two skewers, so that they cook evenly and are easier
1:00:10 > 1:00:14to turn on the grill. It is important that they cook quite
1:00:14 > 1:00:19slowly, it is not a fast barbecue. We want this to cook for 15 or 20
1:00:19 > 1:00:24minutes, turned quite often.Is that not the best backdrop you have ever
1:00:24 > 1:00:32seen for a barbecue? We are going to serve this with our Israeli cos cos
1:00:32 > 1:00:39recipe. This is jumbo Bocas cos, or pearl
1:00:39 > 1:00:46pearl couscous. It isn't really couscous at all, it is type of
1:00:46 > 1:00:52little pasta shaped into balls. It was made in India when Rice was
1:00:52 > 1:01:00scarce. We want the side dish not to be a shrinking violet, so it is
1:01:00 > 1:01:04getting red onions, lemon and lovely local herbs.It is a combination of
1:01:04 > 1:01:11mint, parsley and coriander. I will put the lot in. As much herb as
1:01:11 > 1:01:17carbohydrate. It is fresh and lively and excites all your senses. On top
1:01:17 > 1:01:28of all of this, some sumac which is a spicy seasoning.
1:01:31 > 1:01:38How perfect are they?That is instant shawarma!And we have this
1:01:38 > 1:01:39beautiful Middle Eastern soft cheese.
1:01:39 > 1:01:51Oh!It is rested...It is rested so much, it is nearly a chicken korma!
1:01:51 > 1:02:02I love this dish so much. It's perfect.
1:02:12 > 1:02:13That is it!
1:02:13 > 1:02:15The heaven and hell vote is now closed.
1:02:15 > 1:02:16Harry's fate is sealed!
1:02:16 > 1:02:19And we will reveal the results at the end of the show.
1:02:19 > 1:02:21Now let's take some calls from our viewers.
1:02:21 > 1:02:25I did manage to pull it back a little bit. Now let's take callers
1:02:25 > 1:02:32from our viewers. What is your question, Charlotte?Have a question
1:02:32 > 1:02:35on aubergine. I want to do something more exciting
1:02:35 > 1:02:41than frying it. And also, do you still have to salt aubergine?
1:02:41 > 1:02:51Maunika?I would do it open flamed on the oven. Fried in your pan with
1:02:51 > 1:02:57ginger, garlic, chilli, fresh coriander and lemon juice. You don't
1:02:57 > 1:03:01have to salt them now. But it depends on the kind of dish you are
1:03:01 > 1:03:05cooking. But try to roast them on an open
1:03:05 > 1:03:08flame or in the oven. Roasted flavour with the spices is great.
1:03:08 > 1:03:12Very nice. Thank you. Harry, do you have a couple of
1:03:12 > 1:03:19tweets?Or you can eat them whole with salad cream! This is from
1:03:19 > 1:03:24Amanda Fischer. She has a joint of gammon. Any ideas as to how to cook
1:03:24 > 1:03:33it?Glynn?Emerge it in water. Keep it in the fridge after you have slow
1:03:33 > 1:03:40cooked it. Have it with egg and chips. Make it along with carbonara.
1:03:40 > 1:03:45You can cook it to start with and then you have a whole week in which
1:03:45 > 1:03:48you can use it for many different uses.
1:03:48 > 1:03:55And another tweet for us?How to compliment a curry.A handful of
1:03:55 > 1:04:02coriander, maybe garlic and green chilli, blitzed it in a grinder and
1:04:02 > 1:04:08then fry that off. Add some chunks of coconut and you are good to go.
1:04:08 > 1:04:14Very nice. A question now from Stacey? Hi?Hi,
1:04:14 > 1:04:21Matt. I really like kohlrabi. You are on your own there!I also
1:04:21 > 1:04:30like carrots. Which is better?What, a kohlrabi and a carrot?Is only one
1:04:30 > 1:04:37way to find out, fight!Kohlrabi is great. Slice it thin and pickle it.
1:04:37 > 1:04:43Or slice it in to chunks and cook it in a miso or a dashi to make
1:04:43 > 1:04:46something different with it. But carrots are good as well.
1:04:46 > 1:04:55OK. So not a food fight?No, then it would turn into a coleslaw, wouldn't
1:04:55 > 1:04:56it? Oh, come on!
1:04:56 > 1:04:57Oh, come on!
1:04:57 > 1:05:00In 2017 our 'foodie films' looked at sea kelp in Ireland,
1:05:00 > 1:05:02wine in Cornwall, saffron in Suffolk, beef and beer
1:05:02 > 1:05:04in Scotland, and vegan street food in East London,
1:05:04 > 1:05:05to name a few!
1:05:05 > 1:05:08In 2018 we want to cover even more of the UK.
1:05:08 > 1:05:11So if there's something exciting and foodie happening in your local
1:05:11 > 1:05:12area, then let us know!
1:05:12 > 1:05:15A grower, a producer, a festival, or a brilliant local project -
1:05:15 > 1:05:16get in touch by emailing: saturday.kitchen@cactustv.co.uk,
1:05:16 > 1:05:18more details are on the website.
1:05:18 > 1:05:20It's truffle season, so for this week's foodie film
1:05:20 > 1:05:22we sent Radio 1 presenter Alice Levine to a top-secret
1:05:22 > 1:05:24location in Wiltshire to meet truffle hunters Zak Frost,
1:05:24 > 1:05:27and his mate Stanley, to see if they can sniff out some
1:05:27 > 1:05:35of these elusive fungi!
1:05:45 > 1:05:49Truffles have been a luxury product but increased in popularity. I have
1:05:49 > 1:05:56come to a top secret location in the south of England to find out why the
1:05:56 > 1:06:01hidden gems are priced as the diamonds of the kitchen. Zak, what
1:06:01 > 1:06:07is a truffle?It is a fungus that grows from the ground from the roots
1:06:07 > 1:06:10of certain trees. They are very rare and hard to find.
1:06:10 > 1:06:17Why?So many factor, the tree factor, the climate, the soil type.
1:06:17 > 1:06:21But even when they should be I a round, they are hard to find.
1:06:21 > 1:06:26How do we find them?They sometimes break through the surface but mostly
1:06:26 > 1:06:31they are under the ground. That is why we find them not by sight but
1:06:31 > 1:06:38smell. We have our expert helper. I am so glad!Hi, Stanley.
1:06:38 > 1:06:45I thought you would call over a pig? Pigs are not used for truffle
1:06:45 > 1:06:50hunting, they were used many, many years ago by the French but it is
1:06:50 > 1:06:55always dogs, not the pigs. Are you finding us a truffle, then? Do you
1:06:55 > 1:06:59have one had? That's a beauty.It was not so far down. That's
1:06:59 > 1:07:04beautiful. That is really a lovely truffle. You
1:07:04 > 1:07:10can see the beautiful colouring there. It is fully ripe. It smells
1:07:10 > 1:07:14amazing, selling retail up to £50 or £06.
1:07:14 > 1:07:19Half of that wholesale. What cut does Stanley get?This
1:07:19 > 1:07:26much! Good boy!What should it smell like?This one smells beautiful. It
1:07:26 > 1:07:29smells of the essence of the forest floor, really.
1:07:29 > 1:07:33It really does. You have to clean the soil off, let the flavour
1:07:33 > 1:07:38develop. When the truffle hits the warm food it lifts and takes off
1:07:38 > 1:07:40beautifully. That is lovely.
1:07:40 > 1:07:45What would you do with that? How would you prepare it?When cooking
1:07:45 > 1:07:53the truffles, let them be the star of the show. Cook with plain
1:07:53 > 1:07:58ingredients, eggs, butter, cream, fat, pasta, rice. Not something that
1:07:58 > 1:08:02will eclipse the flavour of the truffle.
1:08:02 > 1:08:06So, Stanley has been working very hard and found us some amazing
1:08:06 > 1:08:12truffles, what do we do now?We will take them back to the warehouse,
1:08:12 > 1:08:14give them a clean and see what we have got.
1:08:14 > 1:08:20Great. Let's do it. These are the English autumn
1:08:20 > 1:08:23truffles we found with the help of Stanley.
1:08:23 > 1:08:27Just a bit of help. Cleaned up, they look great.
1:08:27 > 1:08:33They are a milder flavour. Still delicious. A stronger flavour is had
1:08:33 > 1:08:36from the black winter truffles, they are imported from Spain. They are
1:08:36 > 1:08:41double the price. We don't have the white truffle as
1:08:41 > 1:08:45the season is over. But those are the ones that you get headlines
1:08:45 > 1:08:51about. A white transsexual transsexual about that size would be
1:08:51 > 1:09:00about £700. These are more affordable, the winter truffles.
1:09:00 > 1:09:05They are not bargain basement but very much a treat to be had on a
1:09:05 > 1:09:10special occasion. Thank you very much.
1:09:10 > 1:09:20Just remember the effort the experts that Stanley and others put into
1:09:20 > 1:09:28finding these for you. That was great.
1:09:28 > 1:09:32So, truffles, you are going to show us how to cook them.
1:09:32 > 1:09:37So, truffles, you are going to show us how to cook them.
1:09:38 > 1:09:44If we grate a little bit there.What is the use-by date?The best thing
1:09:44 > 1:09:47with a truffle is to emerge it in rice.
1:09:47 > 1:09:52Although that dry it is out. I had a truffle once, I put it in rice. It
1:09:52 > 1:09:55was delicious but it disappeared, the smell went like that.
1:09:55 > 1:10:01. You can poach them in red wine and port. So you retain the flavour in
1:10:01 > 1:10:07the liquid. And you emulsify the liquid when you cook with it.
1:10:07 > 1:10:13This is very deck don't this show. Eating truffles, drinking beer but
1:10:13 > 1:10:18now it is time to make omelettes! OK. You guys are not on the board
1:10:18 > 1:10:18now it is time to make omelettes! OK. You guys are not on the board
1:10:18 > 1:10:22yet. Everything is to play for. You have
1:10:22 > 1:10:29to try to get into the big pan of glory.
1:10:30 > 1:10:31Here's a recap of the rules.
1:10:31 > 1:10:34The aim is to make fast, edible three-egg omelettes that are good
1:10:34 > 1:10:36enough to feed to our hungry crew.
1:10:36 > 1:10:37(CREW CHEERS)
1:10:37 > 1:10:39But if they're not they'll go in the compost bin
1:10:39 > 1:10:40(CREW BOOS)
1:10:40 > 1:10:42So will it be CREW or COMPOST?
1:10:42 > 1:10:44Your time will STOP when your omelettes hit the plates.
1:10:44 > 1:10:46Let's put the clocks on the screen.
1:10:46 > 1:10:47Are you both ready?
1:10:47 > 1:10:483, 2, 1, go!
1:10:48 > 1:10:51Look at that picture of you! What is that?I was 15.
1:10:51 > 1:10:52You look a little bit like Olly Murs.
1:10:52 > 1:10:58I wish I had his moves. I'm going to change it.
1:10:58 > 1:11:03Keep me updated...
1:11:06 > 1:11:11Keep me updated... How's it all going?
1:11:12 > 1:11:16going?Some seasoning in there for the crew.
1:11:16 > 1:11:30Come on, Maunika!I'm trying! What are you doing?!What are you doing?
1:11:30 > 1:11:36Oh, my God!Don't be put off by him. Don't get distracted. He is his own
1:11:36 > 1:11:40man. OK, you have a chance to win.
1:11:40 > 1:11:48Let me turn. I'm helping. OK, the clue is in the title "fast
1:11:48 > 1:11:54three-egg omelettes"... You have made it perverse!I am bringing a
1:11:54 > 1:11:58little bit of style to the show. I've never seen this before.
1:11:58 > 1:12:02I've never done it before. You have never done that before? No,
1:12:02 > 1:12:07never. How are we looking?Finished.
1:12:07 > 1:12:14On the plate! On the plate! Right, a little slower than I anticipated!I
1:12:14 > 1:12:17went for flavour, chef, the crew look starving, they are so thin
1:12:17 > 1:12:21these days. I know, look at them, literally
1:12:21 > 1:12:24wasting away. And deaf as well.
1:12:24 > 1:12:30Because they are not listening it your jokes?! . Oh, look at that.
1:12:30 > 1:12:37I like your style.It is not cooked. It's delicious, and it is cooked!
1:12:37 > 1:12:43Thank you. What is that? A random scattering of
1:12:43 > 1:12:51truffles to play to my emotions. OK, I thought this would be awful...
1:12:51 > 1:12:55It looks OK from here, from a distance.
1:12:55 > 1:13:02Right, Maunika. It is an omelette it is tasty.Yes!1.27. Down here
1:13:02 > 1:13:08somewhere. Glynn, 1.24. Well done. You are both
1:13:08 > 1:13:10on there. Right, a success.
1:13:10 > 1:13:11Right, a success.
1:13:11 > 1:13:13So will Harry get his food heaven, shellfish minestrone?
1:13:13 > 1:13:15Or his food hell, pork faggots?
1:13:15 > 1:13:18We'll find out after Nigel Slater has showed us how to make his bean
1:13:18 > 1:13:21and vegetable soup, with a bit of old cheese rind.
1:13:21 > 1:13:28It's delicious, trust me!
1:13:29 > 1:13:34I suppose I'm what you might call an accidental gardener. I grow to cook,
1:13:34 > 1:13:40not just to garden. At home, my garden is split into six
1:13:40 > 1:13:44box hedge beds. It's a kitchen larder that keeps me in fresh food
1:13:44 > 1:13:49all year round. See, that's what I love about growing your own. I can
1:13:49 > 1:13:59pick a courgette whenever I want. It is much fresher than in the shops.
1:13:59 > 1:14:03Growing your own is not just about planting seeds and picking thing,
1:14:03 > 1:14:07it's about looking after thing, it's about nurturing them. In my case it
1:14:07 > 1:14:14seems to be a never ending game with predators. These red cabbages...
1:14:14 > 1:14:20They've been lunch for probably him, actually! This little chap has
1:14:20 > 1:14:25probably had more of my cabbage than I will. Have they're everywhere!
1:14:25 > 1:14:30It's a bit of a battle, actually, a constant battle to keep things off
1:14:30 > 1:14:40my lunch! Stop eating my plums! If it's not the snail, it's the
1:14:40 > 1:14:46squirrels. They'll have a go at everything. I stand there shaking my
1:14:46 > 1:14:52fist at them uselessly. It is so exciting to see my vegetables grow
1:14:52 > 1:14:56into tasty produce that I can simply add to any dish, if I can get to
1:14:56 > 1:15:01them first. Somebody has had a nibble... At my courgettes. In fact,
1:15:01 > 1:15:05that is not a nibble it is somebody's supper. It could well be
1:15:05 > 1:15:09the foxes. They are incredibly hungry. They come right up to the
1:15:09 > 1:15:14back door. And they seem to be living in my neighbour's garden.
1:15:14 > 1:15:19There are two of them. They have had a snooze. They have had my
1:15:19 > 1:15:22courgettes for lunch, they are sleeping it off in the afternoon,
1:15:22 > 1:15:26then they will pop back later tonight to see what is on the menu.
1:15:26 > 1:15:31No wonder they are in such good condition! I love soup.
1:15:31 > 1:15:36It's one of those recipes, that you almost make up as you go along. I
1:15:36 > 1:15:42start with a few veggies. Just to make a flavour-base.
1:15:42 > 1:15:48My Tuesday night supper, I'm cooking what I call: Nickel's adaptable bean
1:15:48 > 1:15:54soup, you can I at that point it to whatever you like. Start by making a
1:15:54 > 1:16:01base. Chop spring onions an carrots, add in hot oil and a bay leaf or two
1:16:01 > 1:16:06to add depth.
1:16:06 > 1:16:09to add depth. Toed a colour I'm adding tomatoes and vegetable stock,
1:16:09 > 1:16:14fresh or dried, whatever you have in the cupboard. To give the soup body
1:16:14 > 1:16:23and make it into a main course, I am adding cannellini beans.
1:16:23 > 1:16:29I am #50ding orange. A single piece of peel to add a quiet, warm,
1:16:29 > 1:16:36citrusy flavour to it. The real secret to a good soup is using the
1:16:36 > 1:16:40cheese rinds, the ones in the back of the fridge. I have Parmesan. If
1:16:40 > 1:16:47you leave it there, it softens and sends a save your into the soup.
1:16:47 > 1:16:52When you taste it, you don't think "there is cheese in the soup" but
1:16:52 > 1:16:55you know there is something working to bring the flavours together to
1:16:55 > 1:17:00give it a richness. And the crazy thing is, it is the end of your
1:17:00 > 1:17:04Parmesan, it doesn't cost anything at all!
1:17:11 > 1:17:17At this point, the soup can become anything you want it to be. You just
1:17:17 > 1:17:24open the fridge, see what's there. I know there is some beautiful chard
1:17:24 > 1:17:28Alberta. It's one of those vegetables that really deserves to
1:17:28 > 1:17:32be better known. It's a wonderful vegetable, so easy to grow and is
1:17:32 > 1:17:36one of the few that doesn't seem to be attacked by all sorts of slugs
1:17:36 > 1:17:42and bugs. It is two vegetables in one, the crisp stalks and the soft,
1:17:42 > 1:17:48tender leaves. But you don't really find it in supermarkets. But most
1:17:48 > 1:17:53people on allotments will have a row, and if you have an organic box,
1:17:53 > 1:17:58you will probably get a weekly supply.
1:18:02 > 1:18:06The stalks take a little longer to cook than the leaves, so put them in
1:18:06 > 1:18:13first. I'm adding some fresh parsley for seasoning, but you can add
1:18:13 > 1:18:23whatever you fancy. What I have got in there are very earthy, robust
1:18:23 > 1:18:27vegetables, and I want something in there that is very soft and silky,
1:18:27 > 1:18:33and chard leaves, because they are a little like spinach leaves, they
1:18:33 > 1:18:36become very soft and melted when they are warm, they don't need much
1:18:36 > 1:18:43cooking.
1:18:45 > 1:18:51So, the cheese has softened, but not completely melted. It is just added
1:18:51 > 1:18:54bags of flavour. The beans have turned the whole thing into the main
1:18:54 > 1:19:07course. And I've got this lovely, tomato stock.
1:19:07 > 1:19:12And then just because I love it for no other reason, I'm going to put a
1:19:12 > 1:19:17little bit of my favourite olive oil, a really fruity extra virgin
1:19:17 > 1:19:31olive oil, and just enough that it just drizzle is over.
1:19:35 > 1:19:41They go. Make a whole batch of this, and it will last you for days. You
1:19:41 > 1:19:44can add something new every time you get it out.
1:19:45 > 1:19:49Thanks, Nigel.
1:19:49 > 1:19:51Right, time to find out whether Harry is getting his food
1:19:51 > 1:19:56heaven or food hell.
1:19:56 > 1:20:03Food heaven is shellfish.
1:20:03 > 1:20:10And food hell is pork and smelly cheese. I did pull it back, but 55%
1:20:10 > 1:20:15of our viewers went for hell, so let's get rid of this lot. Say
1:20:15 > 1:20:22goodbye to the shellfish.I was lying, that is actually my heaven! I
1:20:22 > 1:20:29fooled you all!So if you didn't like the livery taste of Berlin's
1:20:29 > 1:20:36dish, then you are not going to like this.
1:20:44 > 1:20:48This would be a good idea for a restaurant, where they just serve
1:20:48 > 1:20:56you something that you don't like! It would find its market.
1:20:56 > 1:21:00It would find its market.We are going to bind the pork faggots in
1:21:00 > 1:21:05this, it is the stomach lining of the plague. It is what it is. -- the
1:21:05 > 1:21:10stomach lining
1:21:11 > 1:21:18stomach lining of the pork faggots. You can get it from the butcher's.
1:21:18 > 1:21:23They will get bound in this fact and then baked to get nice and soft and
1:21:23 > 1:21:31very delicious.If you say so, chef. Is this not food you grew up eating?
1:21:31 > 1:21:40I grew up in the 70s, so it was very much drive food, chops and mash. It
1:21:40 > 1:21:51was a big breakthrough in our house when they brought out the cook in
1:21:52 > 1:21:57sauces. I grew up in a big family, there were five of us, so there was
1:21:57 > 1:22:01always this Scrabble to try and get, eat your dinner as quickly as you
1:22:01 > 1:22:06could just in case of second helpings.And you are still quite a
1:22:06 > 1:22:13fast eater, for that reason?These habits are set at an early age. You
1:22:13 > 1:22:17can't get out of it.And are you a good cook now?I had second helpings
1:22:17 > 1:22:26three times this week! What a thrill. Licked the bowl, on the
1:22:26 > 1:22:31puddings were always a by-product of the petrochemical industry. Angel
1:22:31 > 1:22:40delight, instant Whip. Still very nice. And sometimes you would get a
1:22:40 > 1:22:49little bit of dream topping.I remember that!You hear how my voice
1:22:49 > 1:23:00cracked as I said it! It was a kind of policy director and hope --
1:23:00 > 1:23:09polystyrene and hope!So you are not particularly into healthy eating.
1:23:09 > 1:23:13One thing I learned from my time as a doctor is that you can do all you
1:23:13 > 1:23:21want to try and stop yourself from getting ill or dying, thank you. But
1:23:21 > 1:23:26actually, the only thing you shouldn't do is smoking. Everything
1:23:26 > 1:23:32else in moderation is probably OK. You don't want to be really fat, and
1:23:32 > 1:23:36if you have a condition like diabetes or something runs in the
1:23:36 > 1:23:45family, but if you are just... I saw so many people who were superfit but
1:23:45 > 1:23:56were just... Things happen. The guy who invented jogging died jogging.
1:23:56 > 1:24:07Sorry!Do you jog yourself, Harry?I go down the butcher's, get a great
1:24:07 > 1:24:12big piece of fat and run after a jogger, and I say, this fell off! It
1:24:12 > 1:24:28might be important!I walk the dogs. There you go.But look, I am fit. I
1:24:28 > 1:24:32didn't know you are going to put that stuff on the outside.They go
1:24:32 > 1:24:36into the oven for about an hour to soften. There is a little stock in
1:24:36 > 1:24:40there.An hour for something so small?You want them in there for a
1:24:40 > 1:24:48long time to just slowly break down. So what would you put that on?What
1:24:48 > 1:24:52temperature? About 150. Then you can turn it up and give it a blast and
1:24:52 > 1:24:57they will blaze. So, Glynn is blanching some turnips. You don't
1:24:57 > 1:25:04like them.I don't really like those root... I like parsnips, but I don't
1:25:04 > 1:25:13like Swede. At school, we would get that mashed. Maybe if I was to try
1:25:13 > 1:25:24it now, I would like it, I don't know.Is that what put you off, your
1:25:24 > 1:25:31childhood?Yes, it is those early memories, and we use to get those
1:25:31 > 1:25:42spam fritters. I refer you to your previous dish! But most of the time,
1:25:42 > 1:25:46I love food. And as you get older, when I wake up in the morning, the
1:25:46 > 1:25:53first thing I think of is, what's for dinner?I do that as well. I'm
1:25:53 > 1:25:57blind you feel the same. I thought it was just me being greedy. So
1:25:57 > 1:26:07let's talk a little bit about your work with Oxfam.I got involved
1:26:07 > 1:26:13trying to publicise their give a shift campaign. They need volunteers
1:26:13 > 1:26:18to turn up and do a shift at Oxfam, so I went along and did a couple of
1:26:18 > 1:26:25hours, it was a celebrity shift! Time is money!It was great fun.
1:26:25 > 1:26:30What I like to do is to go to a charity shop, go through the DVDs
1:26:30 > 1:26:36and see if there is any from a fellow comedian that have ended up
1:26:36 > 1:26:44in a charity shop, and I take a photograph and text them.We do the
1:26:44 > 1:26:47same with cookbooks! That is when you know you have faded, when you
1:26:47 > 1:26:51find your buck in a charity shop.I often buy them just to keep the
1:26:51 > 1:26:58price up!So what is the campaign, get out there and do some
1:26:58 > 1:27:02volunteering?They need people to volunteer for shifts for Oxfam, and
1:27:02 > 1:27:10you know, Oxfam do a lot of fantastic work all around the world.
1:27:10 > 1:27:14Never more than now.And they are only asking for a couple of hours a
1:27:14 > 1:27:19week?I don't know what they are asking for.It is a couple of hours
1:27:19 > 1:27:23a week.It's probably a couple of hours a week, somewhere in that
1:27:23 > 1:27:33region.So, Monaco was cooking down the cheese, the smelly cheese. --
1:27:33 > 1:27:38Maunika was cooking down the cheese. It really stinks down here! What is
1:27:38 > 1:27:49that she's?That is a bit of Stinking Bishop, and some lovely
1:27:49 > 1:27:53gruyere.
1:27:53 > 1:27:59What have we got to drink with this? We have the classic IPA, big
1:27:59 > 1:28:06flavours in the beer.That is to wash jan the flavour of the smelly
1:28:06 > 1:28:13cheese. How is that? Is it hellish? I wouldn't choose it necessarily,
1:28:13 > 1:28:21but it isn't actually... It's not bad.Not bad, that is worth getting
1:28:21 > 1:28:30up at 5:30am for! Reminders when your show is on?Harry Hill's
1:28:30 > 1:28:42tea-time, sky one, Tuesdays,. Cheers!
1:28:42 > 1:28:44Cheers!Have a lovely weekend, everyone.
1:28:44 > 1:28:46That's all from us today on Saturday Kitchen Live.
1:28:46 > 1:28:48Thanks to all our studio guests Maunika,
1:28:48 > 1:28:49Glynn, Ed and Harry.
1:28:49 > 1:28:51All the recipes from the show are on the website,
1:28:51 > 1:28:52bbc.co.uk/saturdaykitchen.
1:28:52 > 1:28:58Don't forget I've got more Best Bites for you tomorrow
1:28:58 > 1:28:59at 9.45am on BBC Two.
1:28:59 > 1:29:00Have a great weekend.
1:29:00 > 1:29:02Bye!
1:29:02 > 1:29:04Cheers!