:00:00. > :00:09.It's time to kick-start your weekend with our 90-minute menu
:00:10. > :00:36.I'm joined by two people from two very different parts
:00:37. > :00:43.First the man who is constantly pushing
:00:44. > :00:44.the boundaries of Great British cooking.
:00:45. > :00:47.He has a total of three Michelin stars for his restaurants in Cartmel
:00:48. > :00:54.Making his debut with us, it's Simon Rogan.
:00:55. > :00:56.Next to him is the first lady of British baking and someone
:00:57. > :00:59.who we all have to thank for teaching the nation to cook
:01:00. > :01:02.Making a very welcome return to Saturday Kitchen,
:01:03. > :01:10.Morning. Morning. Simon, what are you making? I'm
:01:11. > :01:14.making a roast sweetheart cabbage with mock teriyaki truffle and
:01:15. > :01:18.nasturtium root. It will have lovely mushrooms, truffle, garlic. Throwing
:01:19. > :01:24.the kitchen sink at it. Mock teriyaki. What does that mean?
:01:25. > :01:29.I love Asian food. But my ethos is to use British ingredients. So I
:01:30. > :01:36.have played around with it, it is something I made, I created.
:01:37. > :01:44.Mary, what are you making it? I'm making chicken thigh, with a lovely
:01:45. > :01:47.stuffing of sausage meat and lemon and wrapped in bacon with a lovely
:01:48. > :01:51.sauce. Vegetables? Definitely buttered
:01:52. > :01:54.So two very different but delicious sounding dishes to look forward
:01:55. > :01:56.to and there's more great food in our archive
:01:57. > :02:00.Today we have dishes from Rick Stein, Monica Galetti,
:02:01. > :02:02.the Hairy Bikers and Brian Turner with Janet Street Porter.
:02:03. > :02:05.Now, our special guest comes from one of the greatest British
:02:06. > :02:08.His Dad, his Uncle, his sister, his cousins, his wife
:02:09. > :02:10.and even his brother-in-law are all in the profession.
:02:11. > :02:13.It must make the family game of charades at Christmas quite
:02:14. > :02:15.Welcome to Saturday Kitchen, Laurence Fox.
:02:16. > :02:18.But it's not acting you're here to talk about today
:02:19. > :02:25.APPLAUSE. Welcome to the show! Now, we aring
:02:26. > :02:32.about acting later but you are not here to talk about that, you are
:02:33. > :02:36.here to talk about your amazing album, a singer-songwriter, too? I
:02:37. > :02:45.do. Now, you have a little hint of
:02:46. > :02:49.George Ezra... I'll take that. Where does that come from? Is it
:02:50. > :02:54.something you have always done? I did it, and when I finally did
:02:55. > :02:57.something that I liked enough, I uploaded it to the BBC website and
:02:58. > :03:03.got play a record and make a record, which is great.
:03:04. > :03:09.You have done bits and piece, you played at Glastonbury? I did play
:03:10. > :03:15.Glastonbury. It was scary. Did you turn your back at one point?
:03:16. > :03:18.I did, at one point, then I turned back around and everything was fine.
:03:19. > :03:21.Now, of course, at the end of today's programme I'll cook
:03:22. > :03:23.either food heaven or food hell for Laurence.
:03:24. > :03:27.It's up to the guests in the studio and a few of our viewers to decide
:03:28. > :03:41.Steak, definitely. Just a piece of steak? Yes. I do.
:03:42. > :03:46.I like a great piece of meat. You like your Asian food? I do.
:03:47. > :03:48.And what about the dreaded food hell? It is fish. Anything from the
:03:49. > :03:51.sea. For food heaven I'm going to take
:03:52. > :03:55.Laurence's love of Asian food The beef is seared very quickly
:03:56. > :04:00.on a very hot griddle then covered in a sauce made from coriander seed,
:04:01. > :04:02.lemongrass, coconut milk, beef stock, cumin, turmeric
:04:03. > :04:04.and lots of other spices. It's served with an Asian
:04:05. > :04:06.style slaw on the side. Or Laurence could be having food
:04:07. > :04:09.hell, a whole medley of seafood I'm using lobster, salmon,
:04:10. > :04:12.cod, mussels and prawns It's topped with mashed potato
:04:13. > :04:18.and cheddar cheese then served with plenty of piping
:04:19. > :04:19.hot garden peas. But you'll have to wait
:04:20. > :04:23.until the end of the show to find If YOU'D like the chance to ask
:04:24. > :04:41.either of our chefs a question today A few of you will be able
:04:42. > :04:46.to put a question to us, And if I do get to speak to you I'll
:04:47. > :04:51.be asking if you want Laurence to face either food heaven
:04:52. > :04:55.or food hell. It has to be the steak? It has to be
:04:56. > :04:59.You can also send us your questions through social media
:05:00. > :05:09.Hungry Yes, I am. Have you ever had the wonderful Mary
:05:10. > :05:17.Berry cooking for you? I haven't but I will now!
:05:18. > :05:24.So, do you want me to be busy chopping bits and pieces? You are
:05:25. > :05:29.doing all of the hard work. So, it is all about the stuffing.
:05:30. > :05:33.These are the thighs with the bones removed? Yes. I would serve one
:05:34. > :05:37.each. But in Yorkshire, you would have about three.
:05:38. > :05:41.Probably more than that, to be honest.
:05:42. > :05:49.And we have parsley here but tell us about the sausage meat? This is very
:05:50. > :05:56.good sausage meat. I am adding fresh thyme to it, I would never use dried
:05:57. > :06:03.thyme. It is a totally different thing. This is grown in a window
:06:04. > :06:07.box. The sales of dried thyme have just
:06:08. > :06:15.plummeted 1,000%! Well, come on! So, The sales of dried thyme have just
:06:16. > :06:21.where do you get your ideas from h? Cooking at home? It comes from
:06:22. > :06:26.eating out a bit. Friends give me recipes. I do a little bit of
:06:27. > :06:32.travelling but we experiment. I have a team at home, I have Lucy Young, I
:06:33. > :06:38.have loose India, they are younger and they go out and have more
:06:39. > :06:42.exciting food than I do. Have you been working together 25
:06:43. > :06:49.years? Lucy has been with me for 26 years. Longer than anybody at school
:06:50. > :06:54.or anything else, so I am lucky. So, these are going in near, the
:06:55. > :07:02.sausage meat with the parsley. Always pork stuffing? Always pork
:07:03. > :07:05.stuffing, I never use beef for the stuffing.
:07:06. > :07:07.This is a recipe for the book and the TV series that is out now?
:07:08. > :07:16.Exactly. The the TV series that is out now?
:07:17. > :07:22.fool-proof! Fool-proof?! Do you watch this show? It definitely was
:07:23. > :07:26.not last week! It is fool-proof. It is not on next Monday but the
:07:27. > :07:29.following Monday and the three after that.
:07:30. > :07:34.What is stopping Mary Berry being on air? Well, it is definitely
:07:35. > :07:38.something with the children! It is family day.
:07:39. > :07:43.We have filmed our series family day.
:07:44. > :07:48.daughter's, we had a fire with a griddle over the top. The sort of
:07:49. > :07:54.thing that you do over half term. The
:07:55. > :07:59.thing that you do over half term. Insteading having them boringly
:08:00. > :08:00.flat, they open them out from the fire and fill them
:08:01. > :08:06.flat, they open them out from the things that they like. They rushed
:08:07. > :08:12.around and it was good fun! I have known you for 25 years, did you ever
:08:13. > :08:21.think you would be doing this in your career still? I would think so!
:08:22. > :08:26.Did you ever think that it would turn out how it has? Well, I have
:08:27. > :08:32.been lucky. I have had a fantastic time. I have been traveleling, I
:08:33. > :08:36.have been to a garlic farm. I am doing all of the sort of things that
:08:37. > :08:43.I want to do. Food is such a massive subject.
:08:44. > :08:47.I am always wondering where the Heritage tomatoes go come from, so
:08:48. > :08:54.off I go and tell everybody. It is great fun! Right, do you want honey
:08:55. > :09:00.over this? Yes, that help it is to be nice and brown. Just drizzle it
:09:01. > :09:07.over. If you don't have runny honey, if it
:09:08. > :09:12.has gone solid in the jar, pop it in the microwaive wave for a bit. I
:09:13. > :09:16.have put salt on the chicken, I don't think it will need more.
:09:17. > :09:20.Just pepper. Then we are making a sauce.
:09:21. > :09:24.Right, I will get you the onions chopped.
:09:25. > :09:27.In goes the bur. We are cooking the onion in the butter for a bit to
:09:28. > :09:35.begin with. As well as the series, there must be
:09:36. > :09:40.another Bake-Off on the way? It is in April. That is going to be great
:09:41. > :09:45.fun. We have had more entries than ever. I look forward to it
:09:46. > :09:55.enormously. You are chopping those beautifully
:09:56. > :10:03.finally, you are a chef, I am a cook! The Guinness Book of Records,
:10:04. > :10:09.the world's fastest chopper of carrots! I think you are in the
:10:10. > :10:16.Guinness Book of Records for something else, are you... Thank you
:10:17. > :10:27.very much, Mary! Removing the most amount of bras in one minute with
:10:28. > :10:33.one hand! Right, moving on! Now, this is a roux with onion.
:10:34. > :10:43.It is all in the click of the finger, apparently! . Now I am using
:10:44. > :10:48.a stock cube for this. I like to do this with the whisk and it stays
:10:49. > :10:54.beautifully smooth. It will look thick to start with but the juices
:10:55. > :10:58.from the meat will thin it down. You are adding cream as well? Yes, and
:10:59. > :11:03.lemon juice. So, a six-part series? Yes, all
:11:04. > :11:08.different subjects, and it is the family the next one.
:11:09. > :11:12.And what else is in the planning? What is the next Mary Berry thing? I
:11:13. > :11:16.am doing something for Easter. We are working on that now.
:11:17. > :11:22.. With any luck there will be something for next year.
:11:23. > :11:29.And double cream? Always double cream! It will hold better, give a
:11:30. > :11:31.gorgeous flavour. Now a little bit of chopped parsley and the juice of
:11:32. > :11:32.a lemon in there, half a lemon. Remember if you'd like to put
:11:33. > :11:37.a question to either of our chefs today then call us now
:11:38. > :11:39.on: 0330 123 1410. Calls are charged at your
:11:40. > :11:54.standard network rate. Right, chopped parsley.
:11:55. > :12:04.Now, this is fool-proof. You keep saying that! Well, I am
:12:05. > :12:12.giving you tip, there are not too many ingredients and everything can
:12:13. > :12:17.be bought locally. Now, in it goes. Lemon juice? Yes, a squeeze. I think
:12:18. > :12:24.I could do with you in the kitchen. You are pretty good.
:12:25. > :12:29.A bit more? Lovely. A bit of pepper and salt.
:12:30. > :12:33.I can get that for you. I am here, I have got it.
:12:34. > :12:36.And remember, always use black pepper.
:12:37. > :12:44.How long would you roast the chicken for? About 1le 0 for about 30 to 35
:12:45. > :12:50.minutes. And any juices that come out, it goes in the sauce as well.
:12:51. > :12:59.I have the potatoes here. Yes, chef! Keep whisking, Mary! That
:13:00. > :13:02.is perfect. I will take all of that. Don't waste anything. They look
:13:03. > :13:07.delicious. They are nice and crispy and brown.
:13:08. > :13:12.I will take butter and add it to the potatoes. The French beans, you want
:13:13. > :13:16.them draining off? Yes, don't cook them for too long.
:13:17. > :13:20.Black pepper in here. OK. I'm all for a bit of black
:13:21. > :13:24.pepper. And here as well? Yes, with a drop
:13:25. > :13:29.of butter. This recipe is from the new book.
:13:30. > :13:32.How many are you up to now? I don't know.
:13:33. > :13:37.I have done 17. I am about three or four times that.
:13:38. > :13:45.But I am a little bit older than you, my boy! You must know, how
:13:46. > :13:52.many? 70. 70! 70 books?! Yes but I am a good
:13:53. > :13:58.bit older than you. I have so far to go! Right, that is
:13:59. > :14:06.enough for me, that is enough for a normal person... That is enough for
:14:07. > :14:12.a Yorkshire person! French beans? Yes, a nice bit of colour. I am
:14:13. > :14:19.wondering who is doing the cooking? I am just standing here! It is
:14:20. > :14:26.fool-proof! Three? Three for a Yorkshireman. There we are. And
:14:27. > :14:31.don't forget the sauce. So, this over the top. This was very
:14:32. > :14:36.quick. It is very quick and very delicious.
:14:37. > :14:43.I am married to man who likes gravy, so always a lot of sauce.
:14:44. > :14:47.Explain what that is again? Chicken thighs with sausage meat stuffing
:14:48. > :14:53.and herbs, and a little bit of grated cheese that we forgot to put
:14:54. > :14:59.in! Then a sauce with lemon juice and cream.
:15:00. > :15:02.Fool-proof, you see?! Right, Mary, join us over here.
:15:03. > :15:11.Yes, please. Have a seat. There you go.
:15:12. > :15:12.Sorted! Dive into that for breakfast, Laurence.
:15:13. > :15:25.I am so glatt it is not fish. I think thighs is one of the best
:15:26. > :15:29.cuts of chicken and the stuffing makes it go further and gives it
:15:30. > :15:32.flavour. Skin on or off? On this occasion I have taken the skin off
:15:33. > :15:36.because I wanted crispy bacon around the outside. Chicken and stuffing,
:15:37. > :15:42.can't beat it. The guys are happy. Let's get wine to go with this. We
:15:43. > :15:46.sent our expert Peter Richards to Kent this week. Let's see what he
:15:47. > :15:56.I am at Hever Castle, childhood home marvellous chicken.
:15:57. > :16:00.I am at Hever Castle, childhood home of Anne Boleyn. Before I find some
:16:01. > :16:30.fantastic wines to go with today's dishes let's have a look around.
:16:31. > :16:34.There's a really comforting feel to Mary's chicken. It's rich but
:16:35. > :16:38.refreshing. That's exactly what we want our wine to be.
:16:39. > :16:42.Now the key ingredients work best with white wine but beyond that you
:16:43. > :16:47.can go for a variety of styles because lots of things do work. If
:16:48. > :16:51.you are feeling adventurous go for something like this from north-west
:16:52. > :16:57.Spain but actually it's an old favourite that really comes into its
:16:58. > :17:04.own here. It's the lip-smackingly lush Taste The Difference Petit
:17:05. > :17:07.Chablis, the region produces a distinctive style, it's crisp and
:17:08. > :17:16.refreshing and creamy and rounded and that pretty much sums up Mary's
:17:17. > :17:21.recipe. That zingy, citrus character picks
:17:22. > :17:25.up on the lemon but the creamy texture goes with the sauce. There's
:17:26. > :17:30.a herbal quality that works well with the thyme and parsley. Even
:17:31. > :17:34.though it's Petit Chablis which means it's at the more affordable
:17:35. > :17:37.end it has enough intensity and concentration to stand up to fuller
:17:38. > :17:40.flavoured ingredients like the chicken and sausage meat and bacon
:17:41. > :17:45.and that lovely touch of honey. Mary, thank you for this delicious
:17:46. > :17:50.twist on a classic recipe and here is a great value honest to goodness
:17:51. > :17:53.white to enjoy with it. We are indeed. Everyone is diving
:17:54. > :18:00.into the food. What do you think of the wine? Anything's good at
:18:01. > :18:06.10.00am! What do you reckon? ? Happy? Very. Do you want a straw?
:18:07. > :18:11.No! Coming up, Simon has something unusual to share with us what are
:18:12. > :18:16.you going to make? It's a roasted sweetheart cabbage with mock
:18:17. > :18:17.teriyaki sauce with truffles, some mushrooms and mustard and wild
:18:18. > :18:29.garlic. It tastes amazing. Remind us what you are doing?
:18:30. > :18:32.And don't forget you could ask Mary or Simon a question if you call this
:18:33. > :18:35.number: 0330 123 1410. Or you can tweet questions to us
:18:36. > :18:37.using the #saturdaykitchen. Right catch up with Rick Stein
:18:38. > :18:40.as he makes his way He's starting off on board a ferry
:18:41. > :18:57.heading towards the Croatian city I am sailing to Split in Croatia, I
:18:58. > :19:00.have never been before but love catching ferries, it reminds me of
:19:01. > :19:04.when I was in my early 20s. Loads of friends would head off to Greece in
:19:05. > :19:09.battered old vans, find some beach and stay for most of the summer.
:19:10. > :19:25.Those heady days before the restaurant took over my life.
:19:26. > :19:32.Well, this is my first sight ever of the Dalmatan coast and we are
:19:33. > :19:37.heading for Split. It's a bit cold I have to say and looks foreboding but
:19:38. > :19:44.I know I will find some great fish and some beautiful lamb.
:19:45. > :19:51.The first thing I am thinking on arrival is why haven't I been here
:19:52. > :19:56.before? Split is very lovely. Especially the
:19:57. > :20:00.harbour side. Great for coffee and watching the
:20:01. > :20:09.world go by. But I am here for the fish and
:20:10. > :20:13.nothing but the fish. Gosh, how I love Mediterranean
:20:14. > :20:18.sardines. Look at that, look at the way it's curled. I am actually
:20:19. > :20:23.talking to the camera, sorry! Look at that. That's what they call stiff
:20:24. > :20:26.fresh. I spotted a little bar just opposite this fish market and, of
:20:27. > :20:36.course, well, it's obvious, isn't it? I asked the lady who owns the
:20:37. > :20:41.place if I could have the famous classic fried mix of ultra-fresh
:20:42. > :20:45.fish. Like so many dishes, this was thought up by the fishermen.
:20:46. > :20:50.Basically, they would try up all the little fish they couldn't sell, just
:20:51. > :20:53.dusted with flour, deep-fried in olive oil and seasoned and enjoyed
:20:54. > :21:01.with bread and wine. Perfection!
:21:02. > :21:12.Wow! Quite a lot for one, you might
:21:13. > :21:17.think. But typically Croatian they've cooked enough for the whole
:21:18. > :21:23.crew. Here it is. I mean, I know I love my seafood but there is nothing
:21:24. > :21:26.on earth better than this with little fish, little squid, straight
:21:27. > :21:33.out of the market and into the fryer.
:21:34. > :21:39.Now it's time to cook. And that happens here in my lovely kitchen
:21:40. > :21:44.overlooking the Agean Sea on the island. I will be doing dishes I
:21:45. > :21:48.have discovered or borrowed from various restaurants, cafes and bars
:21:49. > :22:00.during my travels. This is a great Croatian way to cook
:22:01. > :22:04.prawns. I am peeling tomatoes like a potato
:22:05. > :22:08.or apple and here that's how they do it. Independenting there is a
:22:09. > :22:15.culture of doing everything in your hands rather than using a chopping
:22:16. > :22:19.board. I suppose tomatoes are so plentiful here losing a bit of flesh
:22:20. > :22:45.doesn't really matter. I just like doing things with my hands.
:22:46. > :22:52.Little things please me a lot. One of the little things that always
:22:53. > :22:55.pleases me is the quality of tomatoes in the Mediterranean.
:22:56. > :23:00.There's so much colour, so much sweetness to them.
:23:01. > :23:08.Fab! Now a puree. A couple of heaped
:23:09. > :23:14.teaspoons, tablespoon, I suppose, something like that.
:23:15. > :23:19.Not always the case with this, but I love a bit of chilli so a good pinch
:23:20. > :23:26.of chilli flakes in there. And now saffron, that really is
:23:27. > :23:31.important. Plenty of good saffron. Seasoning, lots of black pepper and
:23:32. > :23:34.a bit of salt. This is what I call holiday food. What do I mean by
:23:35. > :23:40.that? Well, this is what I would cook if I was on holiday here.
:23:41. > :23:51.Oh, and wine. White wine and a touch of water. Just going to cook this
:23:52. > :23:55.down now so it's the consistency of something like hollandaise sauce, I
:23:56. > :24:00.suppose. If it's not thick enough I am going to put breadcrumb in there,
:24:01. > :24:09.as well. So I can leave that now to cook down for probably about ten
:24:10. > :24:16.minutes while I fry my prawns. So I am just getting the digestice
:24:17. > :24:22.tract out of this prawn. Run the knife through the back like that and
:24:23. > :24:26.lift it out. I find if there is no grit in the digestive I am not too
:24:27. > :24:30.bothered but some people are squeamish about it. If it puts you
:24:31. > :24:37.off I think it's a good idea to take that out.
:24:38. > :24:46.I know a thing about prawns, a thing or two. These are very, very nice,
:24:47. > :24:51.local prawns. Love the smell of cooking prawns.
:24:52. > :24:58.Don't we all? When a man is tired of his prawns he is tired of life.
:24:59. > :25:05.There we go. So, they're done. Just going to add pepper and salt now. I
:25:06. > :25:14.like my pepper. All the Albanians, the Greeks and Turks they love their
:25:15. > :25:21.pepper. More salt, not a lot. Now we are going to put one into the other.
:25:22. > :25:24.There we go. That's almost ready now. I am going
:25:25. > :25:29.to add some breadcrumbs because it does need a little thickening up.
:25:30. > :25:46.So in go the breadcrumbs. This is a common dish in Croatia and
:25:47. > :25:51.equally as popular on the other side of the Adriatic in Italy. This is
:25:52. > :25:59.holiday food, great for sharing and dipping bread into that lovely
:26:00. > :26:04.sauce. And there it is. I think second only
:26:05. > :26:07.to plainly grilled prawns this is possibly my favourite prawn dish.
:26:08. > :26:18.Just tomato, but the essential chilli for me and saffron.
:26:19. > :26:20.Fascinating stuff from Rick as always.
:26:21. > :26:23.Saffron is a great ingredient and can be used in both sweet
:26:24. > :26:27.As Rick's was savoury I thought I'd show you a dessert you could try
:26:28. > :26:36.It's with poached pears and a lemon cake made to Mary's recipe.
:26:37. > :26:41.I hope it works! It will, because I have one made before. Then a nice
:26:42. > :26:47.unusual sauce to go have one made before. Then a nice
:26:48. > :26:50.First thing we will have one made before. Then a nice
:26:51. > :26:55.the pears. We have the sugar going in water here to make
:26:56. > :26:57.the pears. We have the sugar going syrup. Star anise and cinnamon and a
:26:58. > :27:04.tiny amount of syrup. Star anise and cinnamon and a
:27:05. > :27:10.and strong. The Pearce get peeled and poached into our
:27:11. > :27:11.and strong. The Pearce get peeled well -- pears. Peel them, leave them
:27:12. > :27:17.whole. we will do that after. Just peel
:27:18. > :27:18.them and drop those into the mix together
:27:19. > :27:19.them and drop those into the mix lemon cake which I
:27:20. > :27:24.them and drop those into the mix here I am going to blitz that in the
:27:25. > :27:27.food processer to make our here I am going to blitz that in the
:27:28. > :27:31.cake. First of all, thank you for coming on. We are not here to talk
:27:32. > :27:34.about acting, well, we are, first of all, because lots of people have
:27:35. > :27:38.been on social media saying explain yourself. What is this? This is for
:27:39. > :27:38.been on social media saying explain a job, I am playing Charles de
:27:39. > :27:42.Gaulle in a new play at a job, I am playing Charles de
:27:43. > :27:46.Theatre by Jonathan Lynne. People think I have done it as a fashion
:27:47. > :27:53.choice. But if it was a fashion choice it probably wasn't a good
:27:54. > :28:00.one. This is the play. Is tomorrow Conti in it, as well? He is
:28:01. > :28:05.brilliant. Are you about to start? We just finished rehearsals,
:28:06. > :28:15.technical rehearsals on Monday, with the lights and music. It's a great
:28:16. > :28:20.storiline. Explain that. It's about Charles de Gaulle and Marshall, and
:28:21. > :28:23.he collaborated with the Germans and Charles de Gaulle saved France. It's
:28:24. > :28:29.a story of the relationship of two men who start off like father and
:28:30. > :28:32.son and end - it ends very sadly. It's beautifully written. Also
:28:33. > :28:36.what's well written is the real reason you are here also is music.
:28:37. > :28:40.You have been writing music probably not known to a lot of people because
:28:41. > :28:45.they're familiar with you with Lewis, you did that for ten years.
:28:46. > :28:49.Yeah. Tell us about the music, I was lives listening to the album, it's
:28:50. > :28:53.fantastic. Thank you so much. I have been writing songs since I was 20. I
:28:54. > :28:57.think I was late to the game. Then once I realised I had written one
:28:58. > :29:03.which I was pleased with I recorded it and then I uploaded it to that
:29:04. > :29:13.BBC Introducing Website and that got played on the local Sussex BBC
:29:14. > :29:17.Introducing night. Someone gave a demo and they liked it and played it
:29:18. > :29:21.and here we are. Your family, I have to mention it, it is an acting
:29:22. > :29:27.dynasty really. Was that something that you wanted to do, to make a
:29:28. > :29:31.statement going this is something... ? No, I always loved ever since I
:29:32. > :29:36.picked up a guitar. It's a passion really for me. That's what it is. I
:29:37. > :29:40.get lots of support from the family which is nice. Right. I am going to
:29:41. > :29:43.recap here. Everything is into the blender, the pears there which I
:29:44. > :29:52.prepared. We blitz these. At the same time I am going to make the
:29:53. > :30:02.sauce. The sauce is really unusual. It's goats milk, sugar, cinnamon,
:30:03. > :30:06.baking powder or bicarb-soda and syrup. Boil this for about 20
:30:07. > :30:11.minutes. Be careful because the powder will make it expand and it
:30:12. > :30:18.turns into this sauce here. This rich, dark colour. I am going to
:30:19. > :30:23.tweak Mary's recipe. I am watching! Poppy seeds going in here, as well.
:30:24. > :30:34.I think it will be great. That will be in the 71st cook book, as well.
:30:35. > :30:42.That has whole lemons that you have cooked? Whizzed around.
:30:43. > :30:46.Yes, that's right. We are baking it in the oven to serve with the pears
:30:47. > :30:49.and the ice-cream. So, apart from the theatre, you have
:30:50. > :30:54.done some before. I have.
:30:55. > :31:02.Are we seeing you on the TV screen. You did ten years of Lewis? I did. I
:31:03. > :31:06.don't think so, I am doing a play and then going on tour with the
:31:07. > :31:11.music in May. And then doing a bit of dadding in the meantime.
:31:12. > :31:21.You wanted to say hi to your children.
:31:22. > :31:28.There you go, camera one... This one is for you, Jeean, that is your
:31:29. > :31:33.special one, and morning boys! And now I have to make a public apology
:31:34. > :31:36.for people raiding your dressing room on a morning.
:31:37. > :31:41.Who. I promised I would not mention the
:31:42. > :31:49.two girls' names, one is Charlotte, and the other is Hettie, so, I have
:31:50. > :31:55.done! Normally, they go in and have a word with you about the show. They
:31:56. > :32:04.don't normally attack you and basically lie on the sofa and go
:32:05. > :32:10.like thises, "Laurence, tell me about your life?" Don't be
:32:11. > :32:15.ridiculous! I watched it! So, now with are going to char the pears.
:32:16. > :32:20.Give it a nice bit of colour. Tell us about the album, then? This,
:32:21. > :32:22.the whole thing has been written by you.
:32:23. > :32:30.Yes. Explain the name.
:32:31. > :32:35.It is called Holding Patterns. For not in a plane-related way but in
:32:36. > :32:39.holding patterns as in various bits of behaviour. It is about my life
:32:40. > :32:43.and friends and people that I know and love.
:32:44. > :32:49.Is this something you have been working on for years, or you had the
:32:50. > :32:53.album and then started working on. I have been working on it for a long
:32:54. > :32:58.time. Most of the songs are quite recent
:32:59. > :33:02.but one of them is ten or 12 years old. It takes that long to get good,
:33:03. > :33:08.I suppose. Are you going on tour? Yes, in the
:33:09. > :33:11.middle of May. The 17th of May. Getting a tour bus, that is quite
:33:12. > :33:14.exciting. What is that like compared to
:33:15. > :33:20.acting. You have nowhere to hide? You cannot hide in a character, it
:33:21. > :33:23.is you? It is very scary. It is your thoughts and it is quite
:33:24. > :33:28.revealing. But it is a very different feeling.
:33:29. > :33:33.They are both great, though. So I am lucky to do both.
:33:34. > :33:38.You clearly have fans here. Am I right in thinking two fans that
:33:39. > :33:44.listen to your music have lyrics tattooed on their body? I keep
:33:45. > :33:49.telling them to stop. They are lovely girls that follow me around
:33:50. > :33:55.with every gig I do. They are covered in my lyrics. I have asked
:33:56. > :34:11.them to stop. What happens if they stop liking the music? Don't write
:34:12. > :34:18.anymore! After today, there may be four girls tat duing on your lyrics!
:34:19. > :34:24.Now, we have our pudding with the saffron meringue.
:34:25. > :34:29.This is an amazing sauce. It may play havoc with your stomach!
:34:30. > :34:33.I was going to say it is all about the sauce, of course, it is about
:34:34. > :34:38.the cake as well. But the sauce is really unusual.
:34:39. > :34:49.Then, all we do is grab a little hot water and our ice-cream and do a
:34:50. > :34:53.little Quinnel, or a dollop. A nice little spoonful sits there.
:34:54. > :34:57.And there we have it. Well, best of luck on the album and of course the
:34:58. > :35:01.up and coming tour, and of course the theatre. And I'm sure you will
:35:02. > :35:04.be on TV soon. Now, dive into that cake.
:35:05. > :35:08.So what will I be making for Laurence at the end of the show?
:35:09. > :35:11.It could be his food heaven, beef, which I'm going to serve
:35:12. > :35:13.with an Asian sauce called a rendang.
:35:14. > :35:16.The beef is simply seared on very hot griddle then covered in a sauce
:35:17. > :35:18.made from coconut milk, coriander seeds, lemongrass,
:35:19. > :35:20.beef stock, cumin, turmeric and lots of other spices.
:35:21. > :35:25.Or it could be food hell, fish and a classic fish pie.
:35:26. > :35:27.I'm going to use salmon, cod, lobster, mussels,
:35:28. > :35:29.smoked haddock and prawns all in a parsley sauce.
:35:30. > :35:31.It's topped with cheddar cheese and mashed potato then served
:35:32. > :35:36.As usual, it's down to the guests in the studio and a few
:35:37. > :35:38.of our viewers to decide, and you can see the result
:35:39. > :35:45.Happy with that? So good! You see, he is a good actor!
:35:46. > :35:50.Right, let's get a proper taste of Britain from Brian Turner
:35:51. > :35:52.They're up in Yorkshire this week and are after one
:35:53. > :35:54.of my favourite ingredients, rhubarb.
:35:55. > :36:04.Our next regional favourite is something Janet actually grows
:36:05. > :36:11.herself! But not on the massive scale they have in this region,
:36:12. > :36:15.though, Brian. We are meeting one of Yorkshire's top rhubarb producers,
:36:16. > :36:20.Simon Dobson, whose family have been growing the stuff for generations.
:36:21. > :36:27.I know Yorkshire is famous for rhubarb but how long has it grown in
:36:28. > :36:32.this part of Britain? The late 1800s or early 1900s, so on this
:36:33. > :36:35.particular field, we as a family have been growing rhubarb, certainly
:36:36. > :36:40.since the 1900s. . So, this is the rhubarb we are
:36:41. > :36:47.buying in the supermarket in bundles? You would but normally the
:36:48. > :36:53.tender sticks here. Do you have to harvest it by hand?
:36:54. > :36:58.We do. Obviously people come through with a harvesting rig, and select
:36:59. > :37:01.the straighter, cleaner sticks with the colour and leave behind these
:37:02. > :37:04.sticks. What about the leafs? They are
:37:05. > :37:07.sticks. poisonous. So we chop that off.
:37:08. > :37:08.sticks. leaves are discarded to go back into
:37:09. > :37:15.the soil for come post. leaves are discarded to go back into
:37:16. > :37:21.I am consuming with this. What I am looking for is this. I don't know if
:37:22. > :37:23.this fits in with you but that is a lovely colour.
:37:24. > :37:26.this fits in with you but that is a young shoots. It is lovely.
:37:27. > :37:29.this fits in with you but that is a wait to cook with it.
:37:30. > :37:34.Janet, we are 50 miles from the coast now? Yes.
:37:35. > :37:38.Janet, we are 50 miles from the There is 100 miles of coastline, so
:37:39. > :37:45.we have great mackerel today. Fresh fish. It has to be eaten fresh. So
:37:46. > :37:51.we are going to have the fish from the coast and the rhubarb from the
:37:52. > :37:53.fields. We are combining the two. We are doing mackerel and rhubarb.
:37:54. > :37:58.So the first thing I do We are doing mackerel and rhubarb.
:37:59. > :38:02.wine and white wine vinegar and bring it to the boil. Then we are
:38:03. > :38:07.going to pickle it in a pleasant way. Not stringent but lightly done
:38:08. > :38:13.and cook it after 20 minutes. So, salt in there, as it is a pickling
:38:14. > :38:18.liquor. Like a soused herring? Exactly. I
:38:19. > :38:23.have salt there, star anise, and a few peppercorns and a little bit of
:38:24. > :38:28.lemon rind. Then I bring it up to the boil. OK. Now we have to deal
:38:29. > :38:34.with the mackerel. Here is a quick tip. The pin bones need to come out.
:38:35. > :38:40.So cut down to the skin but not through the skin. Then carefully...
:38:41. > :38:45.Pull it out. Forefinger and thumb and pull the
:38:46. > :38:49.whole thing out. You get rid of all of the bones to eat everything. That
:38:50. > :38:54.is important for a lot of people. They get worried about the bones. So
:38:55. > :39:00.we have the pickling liquor. Bring it up to the boil. Pour it over the
:39:01. > :39:03.top and let it sit in there for 20 minutes or so.
:39:04. > :39:11.So that goes quickly. You don't have to cool it down
:39:12. > :39:16.first? No, no, no. I want to get the pickling liquor flavourwise. It will
:39:17. > :39:20.just part-cook the fish. Let's get a pan on to get it hot. What I did say
:39:21. > :39:26.that we were going to serve rhubarb with this. So let's light that up.
:39:27. > :39:33.The liquor is actually curing it? That is right.
:39:34. > :39:38.Like roll-mops? Yes. But I don't want to pickle it, just lightly sour
:39:39. > :39:41.it. Now I have grated ginger and
:39:42. > :39:46.rhubarb. A classic combination that goes well together. That goes in
:39:47. > :39:53.here now. I will add a little sugar. I can add to it but I just want it
:39:54. > :39:58.to stew that a little bit. We are in the middle of the rhubarb triangle,
:39:59. > :40:05.so we have to cook with rhubarb. I want to cook this down to a puree.
:40:06. > :40:09.I want to do a few little batons that are nice and crispy and look
:40:10. > :40:14.good. I want this sauce consistency but I
:40:15. > :40:24.also want the colour. It will lose a bit of colour. So here is the
:40:25. > :40:27.trick... This is Grenadine. That give it is a lovely shade of red
:40:28. > :40:32.back into there. What do you think of that? That is a
:40:33. > :40:35.good tip. I put orange juice in to try to keep the colour. That is
:40:36. > :40:39.good. That works as well.
:40:40. > :40:44.Over here I have the pan on and a bit of oil on. I will dry these off
:40:45. > :40:53.a little bit. Just make sure that the oil stops
:40:54. > :41:00.them from sticking. I think that is a lovely colour, it
:41:01. > :41:04.now becomes delicate, so we don't want to ruin the skin. The last
:41:05. > :41:11.thing I want to do is put this in here and turn it off. All I am doing
:41:12. > :41:16.is taking off the crack of it but I don't want to cook through. The
:41:17. > :41:23.fillets are looking fantastic. Now I want to put a little of this in the
:41:24. > :41:27.middle to hold it all together. A little bit of this... Now the
:41:28. > :41:32.trouble with this, chefs, we always want to do that little bit extra. I
:41:33. > :41:38.have fennel seeds. It will give it a really nice smell
:41:39. > :41:46.to the dish. I have a half a lemon. A bit of lemon juice in there. Take
:41:47. > :41:50.it off the heat. Then you will have no flaring up. Lovely. I have
:41:51. > :41:57.chopped parsley. Here we go.
:41:58. > :42:04.I'm just going to now quickly pour that over the top. It gives it a
:42:05. > :42:10.wonderful smell. Lightly soured mackerel from the North Sea with
:42:11. > :42:16.some real triangle rhubarb. Brilliant.
:42:17. > :42:19.The mackerel tastes very, very good. Very fresh.
:42:20. > :42:24.I like the trick with the fennel seeds. I correct them from my
:42:25. > :42:28.garden. The combination of the rhubarb and the mackerel is very,
:42:29. > :42:31.very good. It is good, isn't it? That for me is
:42:32. > :42:39.a taste of Britain in Yorkshire! Tasty stuff Brian and there'll be
:42:40. > :42:42.more from Brian and Janet next week. Still to come this morning
:42:43. > :42:47.on Saturday Kitchen Live. She's up in the mountains
:42:48. > :42:50.to meet a man who runs a very unusual hostel
:42:51. > :42:53.with no heating or electricity. But he manages to rustle up a candle
:42:54. > :42:56.lit feast for them both. Simon and Mary come
:42:57. > :43:00.from the opposite EGGs-tremes of the food world, so I'm not sure
:43:01. > :43:03.what to EGG-spect when they go head to head in today's Saturday Kitchen
:43:04. > :43:09.omelette challenge. Will Simon leave us SHELL-shocked
:43:10. > :43:13.with clever techniques? Or will Mary's traditional approach
:43:14. > :43:19.to cooking help her SCRAMBLE And will Laurence be facing food
:43:20. > :43:25.heaven, that Asian style sirloin Or food hell, a luxurious
:43:26. > :43:29.seafood pie with peas You can see what he ends up
:43:30. > :43:32.with at the end of the show. Now let's get our next recipe and it
:43:33. > :43:43.comes from one of the country's Tell us about the dish.
:43:44. > :43:47.I make no secret that I love cabbage. We grow masses much the
:43:48. > :43:52.stuff on our farm. This is basically up in Cumbria. It
:43:53. > :43:58.sounds your restaurant, you have 13 acres? Yes, 13 acres. Packed to the
:43:59. > :44:02.rafters with produce. It is growing out of all proportion. With
:44:03. > :44:08.vegetables that good we try to use them in their purest form and not
:44:09. > :44:12.try to contaminate them with too many proteins to be honest. They are
:44:13. > :44:16.very much the supporting role of our beautiful vegetable.
:44:17. > :44:24.Basically, this feeds the main had been of your empire, the main
:44:25. > :44:28.restaurant. Tell us about this. The restaurant is self-sufficient
:44:29. > :44:38.with the produce from the farm. It goes a long way to supplying the
:44:39. > :44:42.French and some in Claridges, we work with another farm that also
:44:43. > :44:47.supply a lot of the stuff to Claridges.
:44:48. > :44:55.This is your two-much inrestaurant? Yes.
:44:56. > :45:01.So what are you doing it? We are going to brine this. There is salt
:45:02. > :45:08.and dill in there. It give it is a nice flavour and succulence.
:45:09. > :45:16.I have one in the fridge. This one has been done already. I will roast
:45:17. > :45:23.that off in a pan. You want me to make a mayo? Yes, please. The recipe
:45:24. > :45:29.for this normally is actually horseradish but we won't go there.
:45:30. > :45:34.No, thank you. Yeah, it works just as well with mustard.
:45:35. > :45:34.No, thank you. Yeah, it works just nice hot flavour. Where do you get
:45:35. > :45:38.your inspiration from with all nice hot flavour. Where do you get
:45:39. > :45:42.restaurants? It's got to be teamwork, as well? Absolutely. We
:45:43. > :45:46.have a really good development team now. Obviously I head it, but I am
:45:47. > :45:52.rushing around the country and I can't come up with everything any
:45:53. > :45:55.more. So it's very much ideas committee sort of environment now.
:45:56. > :46:02.Like Mary and her team, you see. Absolutely. Right, we have the
:46:03. > :46:07.cabbage on that gets colouring. The shallots and garlic. That's the
:46:08. > :46:13.first part of the sauce which is for the teriyaki. We are making a
:46:14. > :46:19.mushroom stock. I will get the shallots and garlic in there.
:46:20. > :46:20.mushroom stock. I will get the Brilliant. Then we have dried
:46:21. > :46:25.mushrooms. Brilliant. Then we have dried
:46:26. > :46:35.degrees. You can buy those, as well, can't you? Absolutely, yeah. Also
:46:36. > :46:39.then we have some Madeira and sherry vinegar. Then some thyme, as well.
:46:40. > :46:47.The mushrooms you are using, you produce these, as well, yourself? We
:46:48. > :46:50.have a barn where we can - we have optimum growing conditions to grow
:46:51. > :46:56.our own. We can't keep up with the supply for all the restaurants, more
:46:57. > :47:01.of a PR thing for people when they see things growing on the farm that
:47:02. > :47:06.have been in their meal that night. In Cumbria, it's open for business,
:47:07. > :47:09.it's all fine? Yeah, business has been suffering a bit up there
:47:10. > :47:14.because people think that because we had a bit of rain and at the end of
:47:15. > :47:19.last year that Cumbria is closed. But it was only for a week. Things
:47:20. > :47:24.got back to normal very quickly. Yeah, we are very much open for
:47:25. > :47:29.business. Yeah, people must go there. In the mushroom stock... Add
:47:30. > :47:32.one-and-a-half litres of water, we will go that normally
:47:33. > :47:34.one-and-a-half litres of water, we hours, simmer it and leave it
:47:35. > :47:38.overnight in the fridge to mature. Then pass it off in the morning and
:47:39. > :47:45.then reduce it by half. That makes the basis of the sauce. Right, I am
:47:46. > :47:54.then reduce it by half. That makes going to make a mayonnaise, egg
:47:55. > :47:59.yolks, salt. Charge it with a couple of charges and put it in a bain
:48:00. > :48:06.marine to warm up. You are making the sauce next? Another part of the
:48:07. > :48:15.sauce we need is the fermented mushrooms. You call this mock
:48:16. > :48:22.teriyaki. Yeah, the recipe calls for... Stick the cabbage in the
:48:23. > :48:29.oven. It calls for mirin, we won't use that, we are using English mead
:48:30. > :48:33.instead. Soy sauce, we are using fermented mushrooms. We are using an
:48:34. > :48:39.alternative are to each thing. It's meaty but without the meat this
:48:40. > :48:43.dish. Exactly. It's creating a dish which you sort of forget there is no
:48:44. > :48:49.meat stock in there or proteins. I love our proteins more than anyone
:48:50. > :48:54.but I also love vegetables so we eat too many proteins and I think eating
:48:55. > :49:00.more vegetables should be encouraged really. So I have some mushrooms I
:49:01. > :49:04.have just - they've been in the freezer overnight and we are going
:49:05. > :49:10.to add the salt to them, 15 grams of salt to 250 grams of mushrooms. We
:49:11. > :49:14.want all the juices to come out of the mushrooms so leave them normally
:49:15. > :49:19.overnight. I have one here which has been left overnight. There's a lot
:49:20. > :49:24.of work goes into this recipe. There's a lot of work. It's worth
:49:25. > :49:28.it. You have the mushroom juices out of there. How do you end up in
:49:29. > :49:33.Cumbria, because you are a Hampshire lad, are you? Born and bred
:49:34. > :49:37.Hampshire. Yeah, my partner's from west Sussex, as well. So when we
:49:38. > :49:41.were looking for a restaurant we couldn't find any in the areas that
:49:42. > :49:46.we wanted so we had a compromise and ended up in Cumbria. It's a long
:49:47. > :49:50.story. How long have you been there now? It's probably the most
:49:51. > :49:56.well-known restaurant up there. 13 years now. We are very proud of what
:49:57. > :50:06.it's achieved. It's enabled us to actually go off and do other things,
:50:07. > :50:12.such as the French and MrCooper's in Manchester. You have a Michelin star
:50:13. > :50:16.within months, didn't you? Yes, it was pretty amazing, I must say. I
:50:17. > :50:19.was a little bit surprised we got it so quickly, normally takes time and
:50:20. > :50:24.you have to build a team and everything. But yeah, we are ready
:50:25. > :50:31.to push on for the future now. We are ready to make the actual sauce
:50:32. > :50:36.now. We have a nice hot pan here. Some stout vinegar which I have made
:50:37. > :50:41.myself. We have left this for six weeks and it's developed into a
:50:42. > :50:48.vinegar and then we have mushroom stock which I have just made. We are
:50:49. > :50:55.going to get another pan. This is about creating an Asian dish but
:50:56. > :51:01.without Asian flavours? Exactly. I have a pan next to me. We are
:51:02. > :51:07.reducing... You want another pan! Yeah. I am glad I am not doing the
:51:08. > :51:17.washing up! Reducing the stock vinegar by two-thirds. In the other
:51:18. > :51:22.pan we have the mushroom stock, the mirin and the soy. What's 2016 going
:51:23. > :51:27.to bring you, consolidate what you have got? It's a tremendous amount
:51:28. > :51:31.of work trying to run everything. We get the chance to expand all the
:51:32. > :51:36.time but I think it's now about concentrating on the five
:51:37. > :51:39.restaurants that we have got. And making the standard top-notch. We
:51:40. > :51:47.have the fermented mushroom in there, as well. The onions in. OK.
:51:48. > :51:57.We have the stock, the sauce. What else, the mushrooms going in. We
:51:58. > :52:04.have some lovely velvet caps. What have you got in there? It's been
:52:05. > :52:11.balmy weather this year, the alliums have come out normally than normal,
:52:12. > :52:15.wild garlic and one of my favourites, the old truffle. I
:52:16. > :52:19.couldn't imagine a menu without to be quite honest. That red machine
:52:20. > :52:26.that we have here is to keep the mayonnaise warm really. Exactly.
:52:27. > :52:29.Keep it at 55, 60 degrees so the eggs don't curdle. Simon, if you
:52:30. > :52:36.haven't got that machine how would you do it? In a bain Marie would be
:52:37. > :52:42.fine. It's easier to go to his restaurant and eat it! Plenty of
:52:43. > :52:53.garlic in there. We are nearly ready. Three or four cannisters? Try
:52:54. > :53:00.two. Right, I have the cabbage that I will get out of the oven, which I
:53:01. > :53:04.think is this one. That's gone in for how long? That was in there for
:53:05. > :53:13.about seven minutes. We will lift that out. You want to do the sauce
:53:14. > :53:21.first. Get some spoons, there we go. We are going to plate up. Take the
:53:22. > :53:30.mushrooms off the pan. Truffle is here. I think we have everything.
:53:31. > :53:42.Yeah, we got everything. You can buy them mushrooms now. We have some of
:53:43. > :53:50.the mock sauce. Lovely umani rich flavour to it. Acidity as well. Take
:53:51. > :54:04.the core off. It's nicely cooked, really buttery and rich. A spoon.
:54:05. > :54:11.That's better. Perfect. Put some mushrooms over the top. I am doing
:54:12. > :54:17.this for a reason! It does smell meaty. That sauce is fantastic. So,
:54:18. > :54:23.that's the mushrooms on top with the garlic. Lovely flavour and then you
:54:24. > :54:32.have the hotness of the mustard mayonnaise over the top. It would be
:54:33. > :54:37.better with horseradish. Finish over the top with loads of truffle. You
:54:38. > :54:43.see it's been ten years and to get you on, but it's worth it. How good
:54:44. > :54:53.does that look? Give us the name. Roasted sweetheart cabbage with a
:54:54. > :54:54.mock teriyaki. Easy as that! It looks amazing, smells amazing. I
:54:55. > :55:04.know it tastes amazing. Grab a seat. Guys, dive into that.
:55:05. > :55:11.It's rich, meaty. It looks wonderful. The sauce really is what
:55:12. > :55:15.it's all about. Definitely. I love that sauce. I thought I needed to
:55:16. > :55:19.create the original. Pickling the cabbage is unusual but it tastes
:55:20. > :55:24.fantastic. It makes it more succulent and gives it great
:55:25. > :55:30.flavour, as well. These are wild garlic? Wild garlic shoots. We will
:55:31. > :55:35.go back to Kent to see what Peter Richards has chosen to go with
:55:36. > :55:51.Simon's sensational cabening. -- cabbage.
:55:52. > :55:59.Wow! Simon's take on vibrant wholesome Asian style cuisine using
:56:00. > :56:03.English ingredients is a tough act to follow on the wine front. It's
:56:04. > :56:08.best in situations like this to let the wine go with the flow, to not
:56:09. > :56:14.try to take centre-stage but act more like a discreet but helpful
:56:15. > :56:22.sidekick to the recipe. Now, this is a great value option but really the
:56:23. > :56:32.best support act to Simon's centre stage piece is the delicious and
:56:33. > :56:36.slightly different Felsner Gruner from Austria. It's worth spending
:56:37. > :56:40.extra to make sure it has richness and balance to make sure this wine
:56:41. > :56:49.is a perfect match for Simon's particular and inspiring recipe.
:56:50. > :56:53.Now Gruner is famous for leafy vegetable peppery character and that
:56:54. > :56:59.shines a spotlight on the roasted sweetheart cabbage and it's also got
:57:00. > :57:07.savory earthy notes that tie in with the mush ams and alliums and there
:57:08. > :57:14.is a heat and spice to the emulsion and this wine has the suck u
:57:15. > :57:17.Both this wine are delicious breaks from the norm and that is worth
:57:18. > :57:22.celebrating. Cheers.
:57:23. > :57:26.Cheers indeed. There is not going to be much left
:57:27. > :57:29.here! It's fantastic. It's worth coming to Cumbria for. There is a
:57:30. > :57:43.lot of flavours going Right, let's head North to meet
:57:44. > :57:46.up with Si and Dave, They're in Estonia today cooking
:57:47. > :57:50.a local lamb dish but first they've got a date with some dancing
:57:51. > :58:00.women in the forest. I can't get over the range of food
:58:01. > :58:08.we found on our travels through the Baltiy states but I must admit I am
:58:09. > :58:11.a little bit in love with this place. That's not a bad thing
:58:12. > :58:16.because I have another treat in store. You know I was in Strictly
:58:17. > :58:22.Come Dancing? Who doesn't! They probably heard you bragging about it
:58:23. > :58:30.out here. Well, we have been invited to a traditional dance. Here we go!
:58:31. > :58:36.Hello, boys. You are welcome! Yeah, it's OK. Nice to meet you. How are
:58:37. > :58:38.you? Great. We are not going to be watching. Oh, no, we are going
:58:39. > :58:53.native. Oh, great! These excitable ladies are
:58:54. > :59:10.celebrating 30 years of dancing together. The troupe will teach us
:59:11. > :59:23.to shake our thing. This is an old dance. You take one girl and you
:59:24. > :59:30.take one girl. Hop, hop. Hop, hop. Boys...
:59:31. > :59:37.We are the only blokes dancing, man! Traditionally men don't dance here
:59:38. > :59:42.because in the past while the men were away fishing the women worked
:59:43. > :59:50.the lapped and socialised with a spot of dancing. Dude, I love it, I
:59:51. > :59:58.think I am going to move. I will live here and go hoop-la! It's time
:59:59. > :00:03.for a traditional meaty broth that puts the bounce back into the
:00:04. > :00:09.ladies' step. We have earned this. It will be nothing without sour
:00:10. > :00:14.cream and, of course, you can't be in the Baltic without being
:00:15. > :00:22.offered... Thank you very much. This is fab. Proper friendly people here.
:00:23. > :00:30.Talk about mixing with the locals. I am not quite ready to leave. I feel
:00:31. > :00:38.I belong here. Not sure about this crash helmet and the orange jumper.
:00:39. > :00:43.The food on the island has our creepity I have cooking juices. We
:00:44. > :00:55.are going to cook up a feast for our new friends and give them a taste of
:00:56. > :01:01.he is stonian cuisine. This is kind of traditional. Lamb
:01:02. > :01:07.shank. We love a lamb shank. I love them.
:01:08. > :01:13.Now, the shanks, basically, we are using seasoned flour. Putting the
:01:14. > :01:21.lamb shanks in them and browning them off, ready for the casserole
:01:22. > :01:25.pot. So, tossing? See, perfectly formed.
:01:26. > :01:33.A little oil and the onions go in. They are going to sweat.
:01:34. > :01:37.I am sizzling! Now, a sprig of juniper, that I gathered from the
:01:38. > :01:42.woodland. Into the mortar goes the forested
:01:43. > :01:50.juniper berries. Add the zest of two lemons.
:01:51. > :01:57.Are you keeping an eye on my onions? I am.
:01:58. > :02:05.I don't want them browning? Are they brown? No, just bits of them, like!
:02:06. > :02:13.A bit of orange peel and some bay leaf and that is my pot of ar
:02:14. > :02:16.mottics. Potato and carrots. Now the aromatics go in and gently sweat
:02:17. > :02:21.them down. Oh, man.
:02:22. > :02:27.It's good, isn't it. It is ready to rock and role.
:02:28. > :02:32.Potatoes and me carrots. Deglaze the pan with stock to ensure
:02:33. > :02:37.that the lovely meet juices are not wasted and add them to the pot.
:02:38. > :02:41.Beautiful. Then, that lovely beef stock. A
:02:42. > :02:48.squeeze of orange takes this dish to another level.
:02:49. > :02:55.Right! That needs to go into a moderate oven at 160 degrees Celsius
:02:56. > :03:02.for about two hours. It is one of those dishes, the longer the better.
:03:03. > :03:06.Come on! Oh, it is worth the wait. You know that something special is
:03:07. > :03:18.going on. Estonia! This smells amazing! Oh! Oh, yes! Oh, very yes!
:03:19. > :03:21.Don't forget to fish out the bay leave, the parsley and the orange
:03:22. > :03:24.zest. It's lovely. But we're not finished
:03:25. > :03:34.yet. No! It is almost obligatory to put
:03:35. > :03:39.sour cream into recipes in the Baltics and who are we to argue with
:03:40. > :03:47.tradition? Now, it is looking a little brown, so we are going to add
:03:48. > :03:53.parsley to give it is more flavour and a splash of colour.
:03:54. > :04:01.And the lamb shanks back in. Kingy, we have to triple the recipe for our
:04:02. > :04:08.farewell to feast! You know what that means, the double pot! Make
:04:09. > :04:14.way! These are ours tonion lamb shanks.
:04:15. > :04:21.Ready? Chef! Make sure it is a good one! It's a corker, it's a corker.
:04:22. > :04:25.A bit of colour. So, ladies and gentlemen. Thank you
:04:26. > :04:40.for the most wonderful time in Estonia.
:04:41. > :04:45.Bon appetite! Dig in. You got the juniper? It has a very
:04:46. > :04:51.distinctive taste. I think we have to improve our
:04:52. > :04:58.presentation to be up to your standard. Not at all. You have the
:04:59. > :05:04.flavours and the colour. There is no need to reinvent everything. Good
:05:05. > :05:09.taste never goes out of fashion. What a lovely way to finish our time
:05:10. > :05:13.What a lovely way to finish our time here.
:05:14. > :05:17.Right, it's time to answer a few of your foodie questions.
:05:18. > :05:19.Each caller will also help us decide what Laurence could be eating
:05:20. > :05:22.Right, it's time to answer a few of your foodie questions.
:05:23. > :05:25.Each caller will also help us decide what Laurence could be eating
:05:26. > :05:38.So, we have Michael from Glasgow on the line.
:05:39. > :05:43.What is your question? I have fresh langoustines.
:05:44. > :05:49.When are we coming over? I would blanch them for a minute. Take the
:05:50. > :05:56.tails off the digestive tracts out and pan fry them in butter and
:05:57. > :06:00.rapeseed oil. Season them. Maybe serve them with leeks, turnips and
:06:01. > :06:06.sesame butter. He was going to keep it simple but
:06:07. > :06:14.he could not resist it there. What dish you would like to see,
:06:15. > :06:21.heaven or hell? I'm afraid it must be the hell, I'm a fish lover.
:06:22. > :06:27.Now a treat? Any ideas tor a left over shoulder of pork.
:06:28. > :06:35.Mary? Shred it up with fresh herbs and butter and do a potted pork.
:06:36. > :06:41.That sounds good to me. Have it with a warm cider and soup, perhaps.
:06:42. > :06:45.And another one? Dave is saying what is the best way to make brownees,
:06:46. > :06:49.mine are always dry. There you go, Mary!
:06:50. > :06:51.mine are always dry. trouble with brownies as they
:06:52. > :06:56.overcook them. But trouble with brownies as they
:06:57. > :07:02.and undercook it, it should have a crunchy top but when you cut into it
:07:03. > :07:08.should be soft. Most people want to overcook it,
:07:09. > :07:15.don't. Anne from Norfolk are you there? Yes.
:07:16. > :07:18.What is your question for us? I would like my pork chops tender and
:07:19. > :07:21.not dry. would like my pork chops tender and
:07:22. > :07:28.Pork chops? Brine them. would like my pork chops tender and
:07:29. > :07:34.like I did for the cabbage. Basically, water and salt? Yes.
:07:35. > :07:40.Brine for 30 minutes. I cook pork quickly. I get it on the barbecue.
:07:41. > :07:45.Get your coat on. Get in the guard within your barbecue out! Slightly
:07:46. > :07:50.cold in another fobbing at this time of the year! The key with the
:07:51. > :07:54.solution is that it really work, the brine. Let it go cold and then leave
:07:55. > :07:59.it in there for half an hour and cook them.
:08:00. > :08:04.What dish at the end of the show, heaven or hell? Well, I want
:08:05. > :08:12.What dish at the end of the show, how to cook a chop nicely?! We have
:08:13. > :08:18.just done that! I will send you the recipe, food heaven or food hell?
:08:19. > :08:26.Marinade them! Is this a wind up or what? Cook them under the grill.
:08:27. > :08:31.Don't overcook them. Now, would you like to see at the end of the show,
:08:32. > :08:42.fish pie or steak? Fish pie! We got there! Kay from Sheffield? Hello.
:08:43. > :08:47.Are you awake? Yes! What question would you like to ask us? I have
:08:48. > :08:55.made lots of marmalade with Seville oranges. I have enough to feed
:08:56. > :08:59.Sheffield. I wonder if there are any other good recipes to use these
:09:00. > :09:05.oranges? Seville orange, you can freeze them and make them later in
:09:06. > :09:10.the summer when you have run out of marmalade or do the cake that you
:09:11. > :09:14.made earlier with lemons but use the oranges. But remember, the pips are
:09:15. > :09:18.in those, so once you have boiled them, cut them in half and take the
:09:19. > :09:24.pips out. And what dish would you like to see,
:09:25. > :09:35.heaven or hell? Definitely heaven! Right. Time for the Omelette
:09:36. > :09:46.Challenge. The usual rules apply. Simon, who would you like to beat?
:09:47. > :09:57.Oh, I think that taking part is just good enough! Mary? As long as I'm
:09:58. > :10:04.not at the bottom. Usual rules apply, three, two, one, go! You have
:10:05. > :10:10.been practicing! Something tells me you have been practicing! That was
:10:11. > :10:17.quick! Has he done it already? Sorry about that! Ouch it is hot! Are you
:10:18. > :10:23.OK there? I'm not rushing. I want it to be nice and brown underneath.
:10:24. > :10:28.It is not set there. It is brown.
:10:29. > :10:40.How did you do it so quickly? That looks messy! Shall we taste this one
:10:41. > :10:44.first? He is only taking a little! It is proper, though, isn't it? Yes
:10:45. > :10:52.it is proper. That is scrambled egg.
:10:53. > :10:56.No, it is set. Actually, it is set. He has done
:10:57. > :11:01.well. Right, Mary? I couldn't go lower
:11:02. > :11:10.than I was the last time. You were down here, 52... Mince! You
:11:11. > :11:17.are now in seconds, you did it in 43.2 seconds.
:11:18. > :11:21.Well done. Unfortunately, it puts you on the
:11:22. > :11:37.same level but just over here. Right, Simon... Ing is tells me you
:11:38. > :11:41.have been practicing? Not at all. You did it very, very quick. Quicker
:11:42. > :11:48.than most of these lot. Just outside of the top ten. 19. 08 seconds.
:11:49. > :11:51.So will Laurence get his food heaven, Asian style sirloin steak
:11:52. > :11:54.Or food hell, a luxurious seafood pie with peas?
:11:55. > :11:57.Our chefs will make their choices whilst we head to France to find
:11:58. > :12:01.She's up in the mountains having a candle lit supper
:12:02. > :12:04.Sounds romantic but the candles are actually a necessity!
:12:05. > :12:19.I've been struck by how everyone I've met on this trip is passionate
:12:20. > :12:25.about producing and eating excellent local ingredients.
:12:26. > :12:35.But... It seems that some people are taking this is step further, trying
:12:36. > :12:45.to be self-sufficient and live a traditional jurassian way of life. I
:12:46. > :12:53.have heard of a man living up Mont d' Or. He spends the winter in the
:12:54. > :13:01.mountains. This is how I arrive to get up here.
:13:02. > :13:20.Hello, Norbert? Monica? Norbert runs a host elfor hikers
:13:21. > :13:25.near the Swiss border. There is no running water or mains electricity.
:13:26. > :13:39.But I hear that there is no shortage of delicious things to eat.
:13:40. > :13:42.He is planning to make a hearty soup for supper but we have to forage for
:13:43. > :13:46.the ingredients. This is such a treat.
:13:47. > :13:52.It's not long before we find our first ingredient.
:13:53. > :13:56.What we have here is what is known as wild mushrooms.
:13:57. > :14:01.It transplants lates here as blue feet. I love the fact that they are
:14:02. > :14:07.not coming out of a box, we are going to get them ourselves.
:14:08. > :14:13.Blue feet in season, we get them in the restaurants, they can be
:14:14. > :14:17.expensive. They have fragile and must be treated with a lot of
:14:18. > :14:21.respect. I have never picked them out in the countryside like this,
:14:22. > :14:27.this is wonderful. I have never seen a blue feet like
:14:28. > :14:43.this before. This is like a chef's natural candy store! Wow!
:14:44. > :14:49.Next on the list is nettles. Something that is making a return to
:14:50. > :15:14.high-end restaurant menus. He says if you take it like this it
:15:15. > :15:19.doesn't sting as a nettle would. Ah! Liar! Up here in the mountains
:15:20. > :15:28.there is not much choice for green vegetables and this is a great
:15:29. > :15:35.source of protein and minerals. Knocks orbert has a small vegetable
:15:36. > :15:38.patch where we get some likes and chives for our soup. This is France
:15:39. > :15:46.and there is always desert. He has spotted what we need to make a fruit
:15:47. > :15:49.compote. What we have here is old pear trees. They're tiny, absolutely
:15:50. > :15:53.adorable. They're solid little pears. Out of curiosity I can't help
:15:54. > :16:08.myself, try one. Well, now we know why they're still
:16:09. > :16:17.on the tree! OK I am ready to ride back.
:16:18. > :16:24.Ha-ha! LAUGHTER
:16:25. > :16:28.I didn't see... Only someone stupid from the city will come and slap the
:16:29. > :16:38.back of a donkey so it runs off like that.
:16:39. > :16:45.Prep takes me back to my commis chef days, wash, chop and put in a pop.
:16:46. > :16:50.There is no meat, what we do have to provide protein are the mushrooms.
:16:51. > :16:56.Despite my misgivings about the pears, we are chopping them up to
:16:57. > :17:03.make some compote with wild apples Norbert found a few days ago. There
:17:04. > :17:05.is one final thing to enhance the flavour, juniper berries. It's going
:17:06. > :17:13.to be flavours of the mountains here.
:17:14. > :17:19.When Norbert tends to the nettle soup, I add the mushrooms to some
:17:20. > :17:26.sweated onions and garlic. What we have here is dried cumin
:17:27. > :17:31.that grows around the land here. I am not hesitating to add it because
:17:32. > :17:33.it's come from the same area, they've grown in the same woods
:17:34. > :17:37.here. That will be delicious. Look at
:17:38. > :17:48.that. Into the mushrooms. While that's
:17:49. > :17:56.cooking we turn our attention to the fruit compote. Norbert has the
:17:57. > :17:59.apples and pears stewing down to this thick compote. Amazing smells
:18:00. > :18:10.coming from the stove right now. Now it's ready.
:18:11. > :18:15.Some brown sugar. Norbert doesn't do things conventionally. We are eating
:18:16. > :18:22.dessert first. The alcohol we are using is made from the roots of a
:18:23. > :18:28.plant that grows all over the mountains here.
:18:29. > :18:38.I have never tasted anything quite like it. You have this very strong
:18:39. > :18:43.alcohol which has a strong spice note to it. It's the first thing you
:18:44. > :18:50.taste. Then comes the caramelisation with the apples as you would in a
:18:51. > :18:53.Tarte Tatin and then the strong apple and pear compote underneath
:18:54. > :19:03.and finishing with the juniper that we added to it.
:19:04. > :19:14.The nettle soup with mushrooms is ready. For me here now in the
:19:15. > :19:18.mountains, tasting this, everything comes together. My life in London
:19:19. > :19:25.couldn't be any more different to the day I have spent with Norbert
:19:26. > :19:30.here. You have everything you could wish for in the city in a kitchen
:19:31. > :19:37.that I work in. But to be out in this natural world, to be able to go
:19:38. > :19:41.and get what I want when I need it, you know, it's just a sense of
:19:42. > :19:50.freedom almost. Right, it's nearly the end of the
:19:51. > :19:53.show and time to find out whether lawence will be facing food heaven
:19:54. > :19:59.or hell. Heaven would be this steak, you are a fan of meat, with Asian
:20:00. > :20:04.flavours, with a wonderful rendang sauce and a nice salad, a raw slaw
:20:05. > :20:09.with Asian dressing. Food hell, on the other happened, would be this
:20:10. > :20:15.pile of seafood, prawns, lobsters, smoked fish. Normal fish.
:20:16. > :20:20.In a fish pie. And Mary likes the fish pie, as well. It was kind of up
:20:21. > :20:25.to both of them really. It was 2-1 to the viewers. Please, team.
:20:26. > :20:31.They've been nice, they've both chosen steak. We lose this. It's
:20:32. > :20:36.like bull's-eye, this is what you could have won. We lose that. Mary
:20:37. > :20:41.will put that into a bag and that will be going home! Having that for
:20:42. > :20:47.lunch. We will lose that out of the way and lose the fish. I will give
:20:48. > :20:55.Simon the dressing. Mint, coriander, soy, a little bit of Thai fish
:20:56. > :20:58.sauce. We have palm sugar, garrying, chilli and lime --
:20:59. > :21:05.Mary, if you can look after the mint and the coriander, just take them
:21:06. > :21:10.off the stalks. We have our steak here. I will season this after I
:21:11. > :21:17.have done that with oil. How do you like the steak? Medium, please. I
:21:18. > :21:21.will do my best in six minutes. Medium-rare is also fine. That's a
:21:22. > :21:25.good answer. You are here because people have been watching you on
:21:26. > :21:29.Lewis and bits and pieces, you are here doing a new play, hence the
:21:30. > :21:33.reason for this Hence the tash, sorry everybody who is upset about
:21:34. > :21:41.it. Tell us about the play, first of all. The play is the Patriotic
:21:42. > :21:53.Traitor by Jonathan Lynne who wrote Yes Minister. It's a beautiful
:21:54. > :21:58.historical play about Charles degalls and Petitent. It's not a
:21:59. > :22:02.great ending. One exiled. It was a father and son relationship really.
:22:03. > :22:07.When does that start? You finished rehearsals? I think the first
:22:08. > :22:13.preview is next Wednesday. Then the opening night is... Oh, crikey,
:22:14. > :22:17.25th, I think. We are used to seeing you on TV. Theatre is the thing that
:22:18. > :22:20.you love. Is that because you can adapt it, it's not a set thing in
:22:21. > :22:23.stone and you don't get to do it again. I don't know, there's
:22:24. > :22:28.something about it, you have to do it. It's really great. It's the
:22:29. > :22:34.happiest you ever feel as an actor, for me. Other people enjoy films, I
:22:35. > :22:40.prefer theatre. Right. We have our lemongrass in here and ginger. I am
:22:41. > :22:44.going to keep the skin on the ginger. You get a natural heat.
:22:45. > :22:48.Garlic and bay leaf, all that stuff in there. I am going to blitz the
:22:49. > :22:54.spices in here, as well. You are here mainly to talk about
:22:55. > :23:02.the album. I was listening to it yesterday. My friend said it's
:23:03. > :23:05.George Ezra's new album because you have a distinct voice. Howling
:23:06. > :23:10.voice. It's a great voice. Thank you. This album is personal to you
:23:11. > :23:15.because you write your own stuff. I do, for my since I write all my own
:23:16. > :23:21.stuff which is either a good thing or bad thing depending on what you
:23:22. > :23:28.feel about it. This is the first, because you come from a dynasty of
:23:29. > :23:33.other actors. Was your uncle in Day of the Jackal? He was. I think he
:23:34. > :23:37.tried to shoot Charles de Gaulle. There is a family connection. Hope
:23:38. > :23:43.he doesn't try and shoot me! We are basically going to take the spices
:23:44. > :23:47.here and then do... We have had a couple of Indian chefs on the show
:23:48. > :23:51.and they taught me this. Put it in water first because you burn the
:23:52. > :23:55.spices when they go in the pan. I am in your way. I am going to stand
:23:56. > :24:01.here. It's all right. The steak is cooking nicely. In with the chilli.
:24:02. > :24:06.How are we doing there guys? Yes, I have the easy job. Chillies in. Then
:24:07. > :24:13.some stock. What's in the stock? This is beef stock. Then coconut
:24:14. > :24:20.milk in there, as well. Then we have the solid lump of coconut in there,
:24:21. > :24:28.as well. The whole lot goes in with the garlic. We cook this down.
:24:29. > :24:33.Traditionally rendang would have the beef in it, you like the steak so I
:24:34. > :24:36.am cooking that separate. After 20, 30 minutes we blitz this in a food
:24:37. > :24:43.processer and it ends up being this sauce here. Right. We will finish
:24:44. > :24:54.that with some of this stuff, this is Thai basil. Holy basil is it
:24:55. > :24:59.called? Yes. It goes in at the last minute. We are going to make a
:25:00. > :25:06.salad. You can explain what you have there, Simon. I have some mint, some
:25:07. > :25:12.coriander, some chilli and garlic. A little bit of sugar, pounding it to
:25:13. > :25:17.a paste and add some lime juice, soy sauce by the looks of it. What's the
:25:18. > :25:22.other thing? Fish sauce at the end and some lime to flavour it at the
:25:23. > :25:29.end. I have raw cabbage here. We are going to use some of this Hispi
:25:30. > :25:34.cabbage and thinly slice this. It's a raw cabbage to go with the steak.
:25:35. > :25:36.Just chop that nicely. That's right up my street. That's the idea of
:25:37. > :25:40.food heaven, you see! I know. We up my street. That's the idea of
:25:41. > :25:52.have our steak. We can probably lift that off. Give that a little longer,
:25:53. > :25:55.that one. In here we have some of this bok-choi. Happy?
:25:56. > :26:03.that one. In here we have some of the name of the album. It's called
:26:04. > :26:06.Holding Patterns. It's a sort of diary of my life and things like
:26:07. > :26:13.that. It's an interesting life you have had. You know, expelled at
:26:14. > :26:18.school, or rather... Just not requested to come back.
:26:19. > :26:22.Slightly different thing. Different? Well, a little bit different. I did
:26:23. > :26:27.get in a bit of trouble. You have done all manner of different stuff.
:26:28. > :26:30.Weren't you a safari driver? I was, I lied to become a safari driver. I
:26:31. > :26:38.told I lied to become a safari driver. I
:26:39. > :26:39.How do you get away with that? Very, very quickly you get found out,
:26:40. > :26:51.yeah. How did you get found out? very quickly you get found out,
:26:52. > :26:55.first sa and I had no idea where the animals were -- first safari. And no
:26:56. > :27:00.idea what the animals were. In the end, I drove the luggage, which was
:27:01. > :27:07.great. I got to see everything I wanted to see, I kept
:27:08. > :27:12.great. I got to see everything I cheetah, lion! Giraffe. How long did
:27:13. > :27:17.you do that for? Until I was kicked out of Kenya, for about, I don't
:27:18. > :27:22.know, four months or something. We got our herbs going into our nice
:27:23. > :27:26.salad. This lovely raw salad that we have got. Simon's fantastic dressing
:27:27. > :27:31.can go in there. He has worked hard at that. He has earned his lunch,
:27:32. > :27:36.definitely. We have some of our chopped herbs by Mary Berry there.
:27:37. > :27:40.That will go in here. We take our steak. This
:27:41. > :27:44.That will go in here. We take our Oh! That one is all right. The other
:27:45. > :27:50.guys will probably want it more than that. A little bit less. That's the
:27:51. > :27:55.way I like it. Some on there. Does it look all right to you? It
:27:56. > :28:00.looks amazing. You make me feel like I could cook, mary. You are amazing.
:28:01. > :28:05.looks amazing. You make me feel like Notice how he didn't say me. You are
:28:06. > :28:09.a chef. Mary says it's possible. He is going to do the chicken.
:28:10. > :28:14.Definitely do the chicken for the kids and you are going to tell me
:28:15. > :28:18.how to make a stew properly. Grab some knifes and forks. I will put
:28:19. > :28:39.this there and you guys can dive away. Meanwhile, Peter has chosen an
:28:40. > :28:40.amazing wine. It's 5. 99 from Aldi, Exquisite Collection Malbec. Dive in
:28:41. > :28:45.because you have only got seconds. Well, that's all from us today
:28:46. > :28:47.on Saturday Kitchen Live. Thanks to Simon Rogan,
:28:48. > :28:49.Mary Berry and Laurence Fox. Cheers to Peter Richards
:28:50. > :28:51.for the wine choices. All the recipes from the show
:28:52. > :28:54.are on our website. Simply go to:
:28:55. > :28:55.bbc.co.uk/Saturdaykitchen. There's more of our Best Bites
:28:56. > :28:57.tomorrow morning over In the meantime, have a great day
:28:58. > :29:02.and enjoy the rest of the weekend!