13/02/2016 Saturday Kitchen

It's time to kick-start your weekend with our 90-minute menu

I'm joined by two people from two very different parts

First the man who is constantly pushing

the boundaries of Great British cooking.

He has a total of three Michelin stars for his restaurants in Cartmel

Making his debut with us, it's Simon Rogan.

Next to him is the first lady of British baking and someone

who we all have to thank for teaching the nation to cook

Making a very welcome return to Saturday Kitchen,

Morning. Morning. Simon, what are you making? I'm

making a roast sweetheart cabbage with mock teriyaki truffle and

nasturtium root. It will have lovely mushrooms, truffle, garlic. Throwing

the kitchen sink at it. Mock teriyaki. What does that mean?

I love Asian food. But my ethos is to use British ingredients. So I

have played around with it, it is something I made, I created.

Mary, what are you making it? I'm making chicken thigh, with a lovely

stuffing of sausage meat and lemon and wrapped in bacon with a lovely

sauce. Vegetables? Definitely buttered

So two very different but delicious sounding dishes to look forward

to and there's more great food in our archive

Today we have dishes from Rick Stein, Monica Galetti,

the Hairy Bikers and Brian Turner with Janet Street Porter.

Now, our special guest comes from one of the greatest British

His Dad, his Uncle, his sister, his cousins, his wife

and even his brother-in-law are all in the profession.

It must make the family game of charades at Christmas quite

Welcome to Saturday Kitchen, Laurence Fox.

But it's not acting you're here to talk about today

APPLAUSE. Welcome to the show! Now, we aring

about acting later but you are not here to talk about that, you are

here to talk about your amazing album, a singer-songwriter, too? I

do. Now, you have a little hint of

George Ezra... I'll take that. Where does that come from? Is it

something you have always done? I did it, and when I finally did

something that I liked enough, I uploaded it to the BBC website and

got play a record and make a record, which is great.

You have done bits and piece, you played at Glastonbury? I did play

Glastonbury. It was scary. Did you turn your back at one point?

I did, at one point, then I turned back around and everything was fine.

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

either food heaven or food hell for Laurence.

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

Steak, definitely. Just a piece of steak? Yes. I do.

I like a great piece of meat. You like your Asian food? I do.

And what about the dreaded food hell? It is fish. Anything from the

sea. For food heaven I'm going to take

Laurence's love of Asian food The beef is seared very quickly

on a very hot griddle then covered in a sauce made from coriander seed,

lemongrass, coconut milk, beef stock, cumin, turmeric

and lots of other spices. It's served with an Asian

style slaw on the side. Or Laurence could be having food

hell, a whole medley of seafood I'm using lobster, salmon,

cod, mussels and prawns It's topped with mashed potato

and cheddar cheese then served with plenty of piping

hot garden peas. But you'll have to wait

until the end of the show to find If YOU'D like the chance to ask

either of our chefs a question today A few of you will be able

to put a question to us, And if I do get to speak to you I'll

be asking if you want Laurence to face either food heaven

or food hell. It has to be the steak? It has to be

You can also send us your questions through social media

Hungry Yes, I am. Have you ever had the wonderful Mary

Berry cooking for you? I haven't but I will now!

So, do you want me to be busy chopping bits and pieces? You are

doing all of the hard work. So, it is all about the stuffing.

These are the thighs with the bones removed? Yes. I would serve one

each. But in Yorkshire, you would have about three.

Probably more than that, to be honest.

And we have parsley here but tell us about the sausage meat? This is very

good sausage meat. I am adding fresh thyme to it, I would never use dried

thyme. It is a totally different thing. This is grown in a window

box. The sales of dried thyme have just

plummeted 1,000%! Well, come on! So, The sales of dried thyme have just

where do you get your ideas from h? Cooking at home? It comes from

eating out a bit. Friends give me recipes. I do a little bit of

travelling but we experiment. I have a team at home, I have Lucy Young, I

have loose India, they are younger and they go out and have more

exciting food than I do. Have you been working together 25

years? Lucy has been with me for 26 years. Longer than anybody at school

or anything else, so I am lucky. So, these are going in near, the

sausage meat with the parsley. Always pork stuffing? Always pork

stuffing, I never use beef for the stuffing.

This is a recipe for the book and the TV series that is out now?

Exactly. The the TV series that is out now?

fool-proof! Fool-proof?! Do you watch this show? It definitely was

not last week! It is fool-proof. It is not on next Monday but the

following Monday and the three after that.

What is stopping Mary Berry being on air? Well, it is definitely

something with the children! It is family day.

We have filmed our series family day.

daughter's, we had a fire with a griddle over the top. The sort of

thing that you do over half term. The

thing that you do over half term. Insteading having them boringly

flat, they open them out from the fire and fill them

flat, they open them out from the things that they like. They rushed

around and it was good fun! I have known you for 25 years, did you ever

think you would be doing this in your career still? I would think so!

Did you ever think that it would turn out how it has? Well, I have

been lucky. I have had a fantastic time. I have been traveleling, I

have been to a garlic farm. I am doing all of the sort of things that

I want to do. Food is such a massive subject.

I am always wondering where the Heritage tomatoes go come from, so

off I go and tell everybody. It is great fun! Right, do you want honey

over this? Yes, that help it is to be nice and brown. Just drizzle it

over. If you don't have runny honey, if it

has gone solid in the jar, pop it in the microwaive wave for a bit. I

have put salt on the chicken, I don't think it will need more.

Just pepper. Then we are making a sauce.

Right, I will get you the onions chopped.

In goes the bur. We are cooking the onion in the butter for a bit to

begin with. As well as the series, there must be

another Bake-Off on the way? It is in April. That is going to be great

fun. We have had more entries than ever. I look forward to it

enormously. You are chopping those beautifully

finally, you are a chef, I am a cook! The Guinness Book of Records,

the world's fastest chopper of carrots! I think you are in the

Guinness Book of Records for something else, are you... Thank you

very much, Mary! Removing the most amount of bras in one minute with

one hand! Right, moving on! Now, this is a roux with onion.

It is all in the click of the finger, apparently! . Now I am using

a stock cube for this. I like to do this with the whisk and it stays

beautifully smooth. It will look thick to start with but the juices

from the meat will thin it down. You are adding cream as well? Yes, and

lemon juice. So, a six-part series? Yes, all

different subjects, and it is the family the next one.

And what else is in the planning? What is the next Mary Berry thing? I

am doing something for Easter. We are working on that now.

. With any luck there will be something for next year.

And double cream? Always double cream! It will hold better, give a

gorgeous flavour. Now a little bit of chopped parsley and the juice of

a lemon in there, half a lemon. Remember if you'd like to put

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

on: 0330 123 1410. Calls are charged at your

standard network rate. Right, chopped parsley.

Now, this is fool-proof. You keep saying that! Well, I am

giving you tip, there are not too many ingredients and everything can

be bought locally. Now, in it goes. Lemon juice? Yes, a squeeze. I think

I could do with you in the kitchen. You are pretty good.

A bit more? Lovely. A bit of pepper and salt.

I can get that for you. I am here, I have got it.

And remember, always use black pepper.

How long would you roast the chicken for? About 1le 0 for about 30 to 35

minutes. And any juices that come out, it goes in the sauce as well.

I have the potatoes here. Yes, chef! Keep whisking, Mary! That

is perfect. I will take all of that. Don't waste anything. They look

delicious. They are nice and crispy and brown.

I will take butter and add it to the potatoes. The French beans, you want

them draining off? Yes, don't cook them for too long.

Black pepper in here. OK. I'm all for a bit of black

pepper. And here as well? Yes, with a drop

of butter. This recipe is from the new book.

How many are you up to now? I don't know.

I have done 17. I am about three or four times that.

But I am a little bit older than you, my boy! You must know, how

many? 70. 70! 70 books?! Yes but I am a good

bit older than you. I have so far to go! Right, that is

enough for me, that is enough for a normal person... That is enough for

a Yorkshire person! French beans? Yes, a nice bit of colour. I am

wondering who is doing the cooking? I am just standing here! It is

fool-proof! Three? Three for a Yorkshireman. There we are. And

don't forget the sauce. So, this over the top. This was very

quick. It is very quick and very delicious.

I am married to man who likes gravy, so always a lot of sauce.

Explain what that is again? Chicken thighs with sausage meat stuffing

and herbs, and a little bit of grated cheese that we forgot to put

in! Then a sauce with lemon juice and cream.

Fool-proof, you see?! Right, Mary, join us over here.

Yes, please. Have a seat. There you go.

Sorted! Dive into that for breakfast, Laurence.

I am so glatt it is not fish. I think thighs is one of the best

cuts of chicken and the stuffing makes it go further and gives it

flavour. Skin on or off? On this occasion I have taken the skin off

because I wanted crispy bacon around the outside. Chicken and stuffing,

can't beat it. The guys are happy. Let's get wine to go with this. We

sent our expert Peter Richards to Kent this week. Let's see what he

I am at Hever Castle, childhood home marvellous chicken.

I am at Hever Castle, childhood home of Anne Boleyn. Before I find some

fantastic wines to go with today's dishes let's have a look around.

There's a really comforting feel to Mary's chicken. It's rich but

refreshing. That's exactly what we want our wine to be.

Now the key ingredients work best with white wine but beyond that you

can go for a variety of styles because lots of things do work. If

you are feeling adventurous go for something like this from north-west

Spain but actually it's an old favourite that really comes into its

own here. It's the lip-smackingly lush Taste The Difference Petit

Chablis, the region produces a distinctive style, it's crisp and

refreshing and creamy and rounded and that pretty much sums up Mary's

recipe. That zingy, citrus character picks

up on the lemon but the creamy texture goes with the sauce. There's

a herbal quality that works well with the thyme and parsley. Even

though it's Petit Chablis which means it's at the more affordable

end it has enough intensity and concentration to stand up to fuller

flavoured ingredients like the chicken and sausage meat and bacon

and that lovely touch of honey. Mary, thank you for this delicious

twist on a classic recipe and here is a great value honest to goodness

white to enjoy with it. We are indeed. Everyone is diving

into the food. What do you think of the wine? Anything's good at

10.00am! What do you reckon? ? Happy? Very. Do you want a straw?

No! Coming up, Simon has something unusual to share with us what are

you going to make? It's a roasted sweetheart cabbage with mock

teriyaki sauce with truffles, some mushrooms and mustard and wild

garlic. It tastes amazing. Remind us what you are doing?

And don't forget you could ask Mary or Simon a question if you call this

number: 0330 123 1410. Or you can tweet questions to us

using the #saturdaykitchen. Right catch up with Rick Stein

as he makes his way He's starting off on board a ferry

heading towards the Croatian city I am sailing to Split in Croatia, I

have never been before but love catching ferries, it reminds me of

when I was in my early 20s. Loads of friends would head off to Greece in

battered old vans, find some beach and stay for most of the summer.

Those heady days before the restaurant took over my life.

Well, this is my first sight ever of the Dalmatan coast and we are

heading for Split. It's a bit cold I have to say and looks foreboding but

I know I will find some great fish and some beautiful lamb.

The first thing I am thinking on arrival is why haven't I been here

before? Split is very lovely. Especially the

harbour side. Great for coffee and watching the

world go by. But I am here for the fish and

nothing but the fish. Gosh, how I love Mediterranean

sardines. Look at that, look at the way it's curled. I am actually

talking to the camera, sorry! Look at that. That's what they call stiff

fresh. I spotted a little bar just opposite this fish market and, of

course, well, it's obvious, isn't it? I asked the lady who owns the

place if I could have the famous classic fried mix of ultra-fresh

fish. Like so many dishes, this was thought up by the fishermen.

Basically, they would try up all the little fish they couldn't sell, just

dusted with flour, deep-fried in olive oil and seasoned and enjoyed

with bread and wine. Perfection!

Wow! Quite a lot for one, you might

think. But typically Croatian they've cooked enough for the whole

crew. Here it is. I mean, I know I love my seafood but there is nothing

on earth better than this with little fish, little squid, straight

out of the market and into the fryer.

Now it's time to cook. And that happens here in my lovely kitchen

overlooking the Agean Sea on the island. I will be doing dishes I

have discovered or borrowed from various restaurants, cafes and bars

during my travels. This is a great Croatian way to cook

prawns. I am peeling tomatoes like a potato

or apple and here that's how they do it. Independenting there is a

culture of doing everything in your hands rather than using a chopping

board. I suppose tomatoes are so plentiful here losing a bit of flesh

doesn't really matter. I just like doing things with my hands.

Little things please me a lot. One of the little things that always

pleases me is the quality of tomatoes in the Mediterranean.

There's so much colour, so much sweetness to them.

Fab! Now a puree. A couple of heaped

teaspoons, tablespoon, I suppose, something like that.

Not always the case with this, but I love a bit of chilli so a good pinch

of chilli flakes in there. And now saffron, that really is

important. Plenty of good saffron. Seasoning, lots of black pepper and

a bit of salt. This is what I call holiday food. What do I mean by

that? Well, this is what I would cook if I was on holiday here.

Oh, and wine. White wine and a touch of water. Just going to cook this

down now so it's the consistency of something like hollandaise sauce, I

suppose. If it's not thick enough I am going to put breadcrumb in there,

as well. So I can leave that now to cook down for probably about ten

minutes while I fry my prawns. So I am just getting the digestice

tract out of this prawn. Run the knife through the back like that and

lift it out. I find if there is no grit in the digestive I am not too

bothered but some people are squeamish about it. If it puts you

off I think it's a good idea to take that out.

I know a thing about prawns, a thing or two. These are very, very nice,

local prawns. Love the smell of cooking prawns.

Don't we all? When a man is tired of his prawns he is tired of life.

There we go. So, they're done. Just going to add pepper and salt now. I

like my pepper. All the Albanians, the Greeks and Turks they love their

pepper. More salt, not a lot. Now we are going to put one into the other.

There we go. That's almost ready now. I am going

to add some breadcrumbs because it does need a little thickening up.

So in go the breadcrumbs. This is a common dish in Croatia and

equally as popular on the other side of the Adriatic in Italy. This is

holiday food, great for sharing and dipping bread into that lovely

sauce. And there it is. I think second only

to plainly grilled prawns this is possibly my favourite prawn dish.

Just tomato, but the essential chilli for me and saffron.

Fascinating stuff from Rick as always.

Saffron is a great ingredient and can be used in both sweet

As Rick's was savoury I thought I'd show you a dessert you could try

It's with poached pears and a lemon cake made to Mary's recipe.

I hope it works! It will, because I have one made before. Then a nice

unusual sauce to go have one made before. Then a nice

First thing we will have one made before. Then a nice

the pears. We have the sugar going in water here to make

the pears. We have the sugar going syrup. Star anise and cinnamon and a

tiny amount of syrup. Star anise and cinnamon and a

and strong. The Pearce get peeled and poached into our

and strong. The Pearce get peeled well -- pears. Peel them, leave them

whole. we will do that after. Just peel

them and drop those into the mix together

them and drop those into the mix lemon cake which I

them and drop those into the mix here I am going to blitz that in the

food processer to make our here I am going to blitz that in the

cake. First of all, thank you for coming on. We are not here to talk

about acting, well, we are, first of all, because lots of people have

been on social media saying explain yourself. What is this? This is for

been on social media saying explain a job, I am playing Charles de

Gaulle in a new play at a job, I am playing Charles de

Theatre by Jonathan Lynne. People think I have done it as a fashion

choice. But if it was a fashion choice it probably wasn't a good

one. This is the play. Is tomorrow Conti in it, as well? He is

brilliant. Are you about to start? We just finished rehearsals,

technical rehearsals on Monday, with the lights and music. It's a great

storiline. Explain that. It's about Charles de Gaulle and Marshall, and

he collaborated with the Germans and Charles de Gaulle saved France. It's

a story of the relationship of two men who start off like father and

son and end - it ends very sadly. It's beautifully written. Also

what's well written is the real reason you are here also is music.

You have been writing music probably not known to a lot of people because

they're familiar with you with Lewis, you did that for ten years.

Yeah. Tell us about the music, I was lives listening to the album, it's

fantastic. Thank you so much. I have been writing songs since I was 20. I

think I was late to the game. Then once I realised I had written one

which I was pleased with I recorded it and then I uploaded it to that

BBC Introducing Website and that got played on the local Sussex BBC

Introducing night. Someone gave a demo and they liked it and played it

and here we are. Your family, I have to mention it, it is an acting

dynasty really. Was that something that you wanted to do, to make a

statement going this is something... ? No, I always loved ever since I

picked up a guitar. It's a passion really for me. That's what it is. I

get lots of support from the family which is nice. Right. I am going to

recap here. Everything is into the blender, the pears there which I

prepared. We blitz these. At the same time I am going to make the

sauce. The sauce is really unusual. It's goats milk, sugar, cinnamon,

baking powder or bicarb-soda and syrup. Boil this for about 20

minutes. Be careful because the powder will make it expand and it

turns into this sauce here. This rich, dark colour. I am going to

tweak Mary's recipe. I am watching! Poppy seeds going in here, as well.

I think it will be great. That will be in the 71st cook book, as well.

That has whole lemons that you have cooked? Whizzed around.

Yes, that's right. We are baking it in the oven to serve with the pears

and the ice-cream. So, apart from the theatre, you have

done some before. I have.

Are we seeing you on the TV screen. You did ten years of Lewis? I did. I

don't think so, I am doing a play and then going on tour with the

music in May. And then doing a bit of dadding in the meantime.

You wanted to say hi to your children.

There you go, camera one... This one is for you, Jeean, that is your

special one, and morning boys! And now I have to make a public apology

for people raiding your dressing room on a morning.

Who. I promised I would not mention the

two girls' names, one is Charlotte, and the other is Hettie, so, I have

done! Normally, they go in and have a word with you about the show. They

don't normally attack you and basically lie on the sofa and go

like thises, "Laurence, tell me about your life?" Don't be

ridiculous! I watched it! So, now with are going to char the pears.

Give it a nice bit of colour. Tell us about the album, then? This,

the whole thing has been written by you.

Yes. Explain the name.

It is called Holding Patterns. For not in a plane-related way but in

holding patterns as in various bits of behaviour. It is about my life

and friends and people that I know and love.

Is this something you have been working on for years, or you had the

album and then started working on. I have been working on it for a long

time. Most of the songs are quite recent

but one of them is ten or 12 years old. It takes that long to get good,

I suppose. Are you going on tour? Yes, in the

middle of May. The 17th of May. Getting a tour bus, that is quite

exciting. What is that like compared to

acting. You have nowhere to hide? You cannot hide in a character, it

is you? It is very scary. It is your thoughts and it is quite

revealing. But it is a very different feeling.

They are both great, though. So I am lucky to do both.

You clearly have fans here. Am I right in thinking two fans that

listen to your music have lyrics tattooed on their body? I keep

telling them to stop. They are lovely girls that follow me around

with every gig I do. They are covered in my lyrics. I have asked

them to stop. What happens if they stop liking the music? Don't write

anymore! After today, there may be four girls tat duing on your lyrics!

Now, we have our pudding with the saffron meringue.

This is an amazing sauce. It may play havoc with your stomach!

I was going to say it is all about the sauce, of course, it is about

the cake as well. But the sauce is really unusual.

Then, all we do is grab a little hot water and our ice-cream and do a

little Quinnel, or a dollop. A nice little spoonful sits there.

And there we have it. Well, best of luck on the album and of course the

up and coming tour, and of course the theatre. And I'm sure you will

be on TV soon. Now, dive into that cake.

So what will I be making for Laurence at the end of the show?

It could be his food heaven, beef, which I'm going to serve

with an Asian sauce called a rendang.

The beef is simply seared on very hot griddle then covered in a sauce

made from coconut milk, coriander seeds, lemongrass,

beef stock, cumin, turmeric and lots of other spices.

Or it could be food hell, fish and a classic fish pie.

I'm going to use salmon, cod, lobster, mussels,

smoked haddock and prawns all in a parsley sauce.

It's topped with cheddar cheese and mashed potato then served

As usual, it's down to the guests in the studio and a few

of our viewers to decide, and you can see the result

Happy with that? So good! You see, he is a good actor!

Right, let's get a proper taste of Britain from Brian Turner

They're up in Yorkshire this week and are after one

of my favourite ingredients, rhubarb.

Our next regional favourite is something Janet actually grows

herself! But not on the massive scale they have in this region,

though, Brian. We are meeting one of Yorkshire's top rhubarb producers,

Simon Dobson, whose family have been growing the stuff for generations.

I know Yorkshire is famous for rhubarb but how long has it grown in

this part of Britain? The late 1800s or early 1900s, so on this

particular field, we as a family have been growing rhubarb, certainly

since the 1900s. . So, this is the rhubarb we are

buying in the supermarket in bundles? You would but normally the

tender sticks here. Do you have to harvest it by hand?

We do. Obviously people come through with a harvesting rig, and select

the straighter, cleaner sticks with the colour and leave behind these

sticks. What about the leafs? They are

sticks. poisonous. So we chop that off.

sticks. leaves are discarded to go back into

the soil for come post. leaves are discarded to go back into

I am consuming with this. What I am looking for is this. I don't know if

this fits in with you but that is a lovely colour.

this fits in with you but that is a young shoots. It is lovely.

this fits in with you but that is a wait to cook with it.

Janet, we are 50 miles from the coast now? Yes.

Janet, we are 50 miles from the There is 100 miles of coastline, so

we have great mackerel today. Fresh fish. It has to be eaten fresh. So

we are going to have the fish from the coast and the rhubarb from the

fields. We are combining the two. We are doing mackerel and rhubarb.

So the first thing I do We are doing mackerel and rhubarb.

wine and white wine vinegar and bring it to the boil. Then we are

going to pickle it in a pleasant way. Not stringent but lightly done

and cook it after 20 minutes. So, salt in there, as it is a pickling

liquor. Like a soused herring? Exactly. I

have salt there, star anise, and a few peppercorns and a little bit of

lemon rind. Then I bring it up to the boil. OK. Now we have to deal

with the mackerel. Here is a quick tip. The pin bones need to come out.

So cut down to the skin but not through the skin. Then carefully...

Pull it out. Forefinger and thumb and pull the

whole thing out. You get rid of all of the bones to eat everything. That

is important for a lot of people. They get worried about the bones. So

we have the pickling liquor. Bring it up to the boil. Pour it over the

top and let it sit in there for 20 minutes or so.

So that goes quickly. You don't have to cool it down

first? No, no, no. I want to get the pickling liquor flavourwise. It will

just part-cook the fish. Let's get a pan on to get it hot. What I did say

that we were going to serve rhubarb with this. So let's light that up.

The liquor is actually curing it? That is right.

Like roll-mops? Yes. But I don't want to pickle it, just lightly sour

it. Now I have grated ginger and

rhubarb. A classic combination that goes well together. That goes in

here now. I will add a little sugar. I can add to it but I just want it

to stew that a little bit. We are in the middle of the rhubarb triangle,

so we have to cook with rhubarb. I want to cook this down to a puree.

I want to do a few little batons that are nice and crispy and look

good. I want this sauce consistency but I

also want the colour. It will lose a bit of colour. So here is the

trick... This is Grenadine. That give it is a lovely shade of red

back into there. What do you think of that? That is a

good tip. I put orange juice in to try to keep the colour. That is

good. That works as well.

Over here I have the pan on and a bit of oil on. I will dry these off

a little bit. Just make sure that the oil stops

them from sticking. I think that is a lovely colour, it

now becomes delicate, so we don't want to ruin the skin. The last

thing I want to do is put this in here and turn it off. All I am doing

is taking off the crack of it but I don't want to cook through. The

fillets are looking fantastic. Now I want to put a little of this in the

middle to hold it all together. A little bit of this... Now the

trouble with this, chefs, we always want to do that little bit extra. I

have fennel seeds. It will give it a really nice smell

to the dish. I have a half a lemon. A bit of lemon juice in there. Take

it off the heat. Then you will have no flaring up. Lovely. I have

chopped parsley. Here we go.

I'm just going to now quickly pour that over the top. It gives it a

wonderful smell. Lightly soured mackerel from the North Sea with

some real triangle rhubarb. Brilliant.

The mackerel tastes very, very good. Very fresh.

I like the trick with the fennel seeds. I correct them from my

garden. The combination of the rhubarb and the mackerel is very,

very good. It is good, isn't it? That for me is

a taste of Britain in Yorkshire! Tasty stuff Brian and there'll be

more from Brian and Janet next week. Still to come this morning

on Saturday Kitchen Live. She's up in the mountains

to meet a man who runs a very unusual hostel

with no heating or electricity. But he manages to rustle up a candle

lit feast for them both. Simon and Mary come

from the opposite EGGs-tremes of the food world, so I'm not sure

what to EGG-spect when they go head to head in today's Saturday Kitchen

omelette challenge. Will Simon leave us SHELL-shocked

with clever techniques? Or will Mary's traditional approach

to cooking help her SCRAMBLE And will Laurence be facing food

heaven, that Asian style sirloin Or food hell, a luxurious

seafood pie with peas You can see what he ends up

with at the end of the show. Now let's get our next recipe and it

comes from one of the country's Tell us about the dish.

I make no secret that I love cabbage. We grow masses much the

stuff on our farm. This is basically up in Cumbria. It

sounds your restaurant, you have 13 acres? Yes, 13 acres. Packed to the

rafters with produce. It is growing out of all proportion. With

vegetables that good we try to use them in their purest form and not

try to contaminate them with too many proteins to be honest. They are

very much the supporting role of our beautiful vegetable.

Basically, this feeds the main had been of your empire, the main

restaurant. Tell us about this. The restaurant is self-sufficient

with the produce from the farm. It goes a long way to supplying the

French and some in Claridges, we work with another farm that also

supply a lot of the stuff to Claridges.

This is your two-much inrestaurant? Yes.

So what are you doing it? We are going to brine this. There is salt

and dill in there. It give it is a nice flavour and succulence.

I have one in the fridge. This one has been done already. I will roast

that off in a pan. You want me to make a mayo? Yes, please. The recipe

for this normally is actually horseradish but we won't go there.

No, thank you. Yeah, it works just as well with mustard.

No, thank you. Yeah, it works just nice hot flavour. Where do you get

your inspiration from with all nice hot flavour. Where do you get

restaurants? It's got to be teamwork, as well? Absolutely. We

have a really good development team now. Obviously I head it, but I am

rushing around the country and I can't come up with everything any

more. So it's very much ideas committee sort of environment now.

Like Mary and her team, you see. Absolutely. Right, we have the

cabbage on that gets colouring. The shallots and garlic. That's the

first part of the sauce which is for the teriyaki. We are making a

mushroom stock. I will get the shallots and garlic in there.

mushroom stock. I will get the Brilliant. Then we have dried

mushrooms. Brilliant. Then we have dried

degrees. You can buy those, as well, can't you? Absolutely, yeah. Also

then we have some Madeira and sherry vinegar. Then some thyme, as well.

The mushrooms you are using, you produce these, as well, yourself? We

have a barn where we can - we have optimum growing conditions to grow

our own. We can't keep up with the supply for all the restaurants, more

of a PR thing for people when they see things growing on the farm that

have been in their meal that night. In Cumbria, it's open for business,

it's all fine? Yeah, business has been suffering a bit up there

because people think that because we had a bit of rain and at the end of

last year that Cumbria is closed. But it was only for a week. Things

got back to normal very quickly. Yeah, we are very much open for

business. Yeah, people must go there. In the mushroom stock... Add

one-and-a-half litres of water, we will go that normally

one-and-a-half litres of water, we hours, simmer it and leave it

overnight in the fridge to mature. Then pass it off in the morning and

then reduce it by half. That makes the basis of the sauce. Right, I am

then reduce it by half. That makes going to make a mayonnaise, egg

yolks, salt. Charge it with a couple of charges and put it in a bain

marine to warm up. You are making the sauce next? Another part of the

sauce we need is the fermented mushrooms. You call this mock

teriyaki. Yeah, the recipe calls for... Stick the cabbage in the

oven. It calls for mirin, we won't use that, we are using English mead

instead. Soy sauce, we are using fermented mushrooms. We are using an

alternative are to each thing. It's meaty but without the meat this

dish. Exactly. It's creating a dish which you sort of forget there is no

meat stock in there or proteins. I love our proteins more than anyone

but I also love vegetables so we eat too many proteins and I think eating

more vegetables should be encouraged really. So I have some mushrooms I

have just - they've been in the freezer overnight and we are going

to add the salt to them, 15 grams of salt to 250 grams of mushrooms. We

want all the juices to come out of the mushrooms so leave them normally

overnight. I have one here which has been left overnight. There's a lot

of work goes into this recipe. There's a lot of work. It's worth

it. You have the mushroom juices out of there. How do you end up in

Cumbria, because you are a Hampshire lad, are you? Born and bred

Hampshire. Yeah, my partner's from west Sussex, as well. So when we

were looking for a restaurant we couldn't find any in the areas that

we wanted so we had a compromise and ended up in Cumbria. It's a long

story. How long have you been there now? It's probably the most

well-known restaurant up there. 13 years now. We are very proud of what

it's achieved. It's enabled us to actually go off and do other things,

such as the French and MrCooper's in Manchester. You have a Michelin star

within months, didn't you? Yes, it was pretty amazing, I must say. I

was a little bit surprised we got it so quickly, normally takes time and

you have to build a team and everything. But yeah, we are ready

to push on for the future now. We are ready to make the actual sauce

now. We have a nice hot pan here. Some stout vinegar which I have made

myself. We have left this for six weeks and it's developed into a

vinegar and then we have mushroom stock which I have just made. We are

going to get another pan. This is about creating an Asian dish but

without Asian flavours? Exactly. I have a pan next to me. We are

reducing... You want another pan! Yeah. I am glad I am not doing the

washing up! Reducing the stock vinegar by two-thirds. In the other

pan we have the mushroom stock, the mirin and the soy. What's 2016 going

to bring you, consolidate what you have got? It's a tremendous amount

of work trying to run everything. We get the chance to expand all the

time but I think it's now about concentrating on the five

restaurants that we have got. And making the standard top-notch. We

have the fermented mushroom in there, as well. The onions in. OK.

We have the stock, the sauce. What else, the mushrooms going in. We

have some lovely velvet caps. What have you got in there? It's been

balmy weather this year, the alliums have come out normally than normal,

wild garlic and one of my favourites, the old truffle. I

couldn't imagine a menu without to be quite honest. That red machine

that we have here is to keep the mayonnaise warm really. Exactly.

Keep it at 55, 60 degrees so the eggs don't curdle. Simon, if you

haven't got that machine how would you do it? In a bain Marie would be

fine. It's easier to go to his restaurant and eat it! Plenty of

garlic in there. We are nearly ready. Three or four cannisters? Try

two. Right, I have the cabbage that I will get out of the oven, which I

think is this one. That's gone in for how long? That was in there for

about seven minutes. We will lift that out. You want to do the sauce

first. Get some spoons, there we go. We are going to plate up. Take the

mushrooms off the pan. Truffle is here. I think we have everything.

Yeah, we got everything. You can buy them mushrooms now. We have some of

the mock sauce. Lovely umani rich flavour to it. Acidity as well. Take

the core off. It's nicely cooked, really buttery and rich. A spoon.

That's better. Perfect. Put some mushrooms over the top. I am doing

this for a reason! It does smell meaty. That sauce is fantastic. So,

that's the mushrooms on top with the garlic. Lovely flavour and then you

have the hotness of the mustard mayonnaise over the top. It would be

better with horseradish. Finish over the top with loads of truffle. You

see it's been ten years and to get you on, but it's worth it. How good

does that look? Give us the name. Roasted sweetheart cabbage with a

mock teriyaki. Easy as that! It looks amazing, smells amazing. I

know it tastes amazing. Grab a seat. Guys, dive into that.

It's rich, meaty. It looks wonderful. The sauce really is what

it's all about. Definitely. I love that sauce. I thought I needed to

create the original. Pickling the cabbage is unusual but it tastes

fantastic. It makes it more succulent and gives it great

flavour, as well. These are wild garlic? Wild garlic shoots. We will

go back to Kent to see what Peter Richards has chosen to go with

Simon's sensational cabening. -- cabbage.

Wow! Simon's take on vibrant wholesome Asian style cuisine using

English ingredients is a tough act to follow on the wine front. It's

best in situations like this to let the wine go with the flow, to not

try to take centre-stage but act more like a discreet but helpful

sidekick to the recipe. Now, this is a great value option but really the

best support act to Simon's centre stage piece is the delicious and

slightly different Felsner Gruner from Austria. It's worth spending

extra to make sure it has richness and balance to make sure this wine

is a perfect match for Simon's particular and inspiring recipe.

Now Gruner is famous for leafy vegetable peppery character and that

shines a spotlight on the roasted sweetheart cabbage and it's also got

savory earthy notes that tie in with the mush ams and alliums and there

is a heat and spice to the emulsion and this wine has the suck u

Both this wine are delicious breaks from the norm and that is worth

celebrating. Cheers.

Cheers indeed. There is not going to be much left

here! It's fantastic. It's worth coming to Cumbria for. There is a

lot of flavours going Right, let's head North to meet

up with Si and Dave, They're in Estonia today cooking

a local lamb dish but first they've got a date with some dancing

women in the forest. I can't get over the range of food

we found on our travels through the Baltiy states but I must admit I am

a little bit in love with this place. That's not a bad thing

because I have another treat in store. You know I was in Strictly

Come Dancing? Who doesn't! They probably heard you bragging about it

out here. Well, we have been invited to a traditional dance. Here we go!

Hello, boys. You are welcome! Yeah, it's OK. Nice to meet you. How are

you? Great. We are not going to be watching. Oh, no, we are going

native. Oh, great! These excitable ladies are

celebrating 30 years of dancing together. The troupe will teach us

to shake our thing. This is an old dance. You take one girl and you

take one girl. Hop, hop. Hop, hop. Boys...

We are the only blokes dancing, man! Traditionally men don't dance here

because in the past while the men were away fishing the women worked

the lapped and socialised with a spot of dancing. Dude, I love it, I

think I am going to move. I will live here and go hoop-la! It's time

for a traditional meaty broth that puts the bounce back into the

ladies' step. We have earned this. It will be nothing without sour

cream and, of course, you can't be in the Baltic without being

offered... Thank you very much. This is fab. Proper friendly people here.

Talk about mixing with the locals. I am not quite ready to leave. I feel

I belong here. Not sure about this crash helmet and the orange jumper.

The food on the island has our creepity I have cooking juices. We

are going to cook up a feast for our new friends and give them a taste of

he is stonian cuisine. This is kind of traditional. Lamb

shank. We love a lamb shank. I love them.

Now, the shanks, basically, we are using seasoned flour. Putting the

lamb shanks in them and browning them off, ready for the casserole

pot. So, tossing? See, perfectly formed.

A little oil and the onions go in. They are going to sweat.

I am sizzling! Now, a sprig of juniper, that I gathered from the

woodland. Into the mortar goes the forested

juniper berries. Add the zest of two lemons.

Are you keeping an eye on my onions? I am.

I don't want them browning? Are they brown? No, just bits of them, like!

A bit of orange peel and some bay leaf and that is my pot of ar

mottics. Potato and carrots. Now the aromatics go in and gently sweat

them down. Oh, man.

It's good, isn't it. It is ready to rock and role.

Potatoes and me carrots. Deglaze the pan with stock to ensure

that the lovely meet juices are not wasted and add them to the pot.

Beautiful. Then, that lovely beef stock. A

squeeze of orange takes this dish to another level.

Right! That needs to go into a moderate oven at 160 degrees Celsius

for about two hours. It is one of those dishes, the longer the better.

Come on! Oh, it is worth the wait. You know that something special is

going on. Estonia! This smells amazing! Oh! Oh, yes! Oh, very yes!

Don't forget to fish out the bay leave, the parsley and the orange

zest. It's lovely. But we're not finished

yet. No! It is almost obligatory to put

sour cream into recipes in the Baltics and who are we to argue with

tradition? Now, it is looking a little brown, so we are going to add

parsley to give it is more flavour and a splash of colour.

And the lamb shanks back in. Kingy, we have to triple the recipe for our

farewell to feast! You know what that means, the double pot! Make

way! These are ours tonion lamb shanks.

Ready? Chef! Make sure it is a good one! It's a corker, it's a corker.

A bit of colour. So, ladies and gentlemen. Thank you

for the most wonderful time in Estonia.

Bon appetite! Dig in. You got the juniper? It has a very

distinctive taste. I think we have to improve our

presentation to be up to your standard. Not at all. You have the

flavours and the colour. There is no need to reinvent everything. Good

taste never goes out of fashion. What a lovely way to finish our time

What a lovely way to finish our time here.

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Laurence could be eating

Right, it's time to answer a few of your foodie questions.

Each caller will also help us decide what Laurence could be eating

So, we have Michael from Glasgow on the line.

What is your question? I have fresh langoustines.

When are we coming over? I would blanch them for a minute. Take the

tails off the digestive tracts out and pan fry them in butter and

rapeseed oil. Season them. Maybe serve them with leeks, turnips and

sesame butter. He was going to keep it simple but

he could not resist it there. What dish you would like to see,

heaven or hell? I'm afraid it must be the hell, I'm a fish lover.

Now a treat? Any ideas tor a left over shoulder of pork.

Mary? Shred it up with fresh herbs and butter and do a potted pork.

That sounds good to me. Have it with a warm cider and soup, perhaps.

And another one? Dave is saying what is the best way to make brownees,

mine are always dry. There you go, Mary!

mine are always dry. trouble with brownies as they

overcook them. But trouble with brownies as they

and undercook it, it should have a crunchy top but when you cut into it

should be soft. Most people want to overcook it,

don't. Anne from Norfolk are you there? Yes.

What is your question for us? I would like my pork chops tender and

not dry. would like my pork chops tender and

Pork chops? Brine them. would like my pork chops tender and

like I did for the cabbage. Basically, water and salt? Yes.

Brine for 30 minutes. I cook pork quickly. I get it on the barbecue.

Get your coat on. Get in the guard within your barbecue out! Slightly

cold in another fobbing at this time of the year! The key with the

solution is that it really work, the brine. Let it go cold and then leave

it in there for half an hour and cook them.

What dish at the end of the show, heaven or hell? Well, I want

What dish at the end of the show, how to cook a chop nicely?! We have

just done that! I will send you the recipe, food heaven or food hell?

Marinade them! Is this a wind up or what? Cook them under the grill.

Don't overcook them. Now, would you like to see at the end of the show,

fish pie or steak? Fish pie! We got there! Kay from Sheffield? Hello.

Are you awake? Yes! What question would you like to ask us? I have

made lots of marmalade with Seville oranges. I have enough to feed

Sheffield. I wonder if there are any other good recipes to use these

oranges? Seville orange, you can freeze them and make them later in

the summer when you have run out of marmalade or do the cake that you

made earlier with lemons but use the oranges. But remember, the pips are

in those, so once you have boiled them, cut them in half and take the

pips out. And what dish would you like to see,

heaven or hell? Definitely heaven! Right. Time for the Omelette

Challenge. The usual rules apply. Simon, who would you like to beat?

Oh, I think that taking part is just good enough! Mary? As long as I'm

not at the bottom. Usual rules apply, three, two, one, go! You have

been practicing! Something tells me you have been practicing! That was

quick! Has he done it already? Sorry about that! Ouch it is hot! Are you

OK there? I'm not rushing. I want it to be nice and brown underneath.

It is not set there. It is brown.

How did you do it so quickly? That looks messy! Shall we taste this one

first? He is only taking a little! It is proper, though, isn't it? Yes

it is proper. That is scrambled egg.

No, it is set. Actually, it is set. He has done

well. Right, Mary? I couldn't go lower

than I was the last time. You were down here, 52... Mince! You

are now in seconds, you did it in 43.2 seconds.

Well done. Unfortunately, it puts you on the

same level but just over here. Right, Simon... Ing is tells me you

have been practicing? Not at all. You did it very, very quick. Quicker

than most of these lot. Just outside of the top ten. 19. 08 seconds.

So will Laurence get his food heaven, Asian style sirloin steak

Or food hell, a luxurious seafood pie with peas?

Our chefs will make their choices whilst we head to France to find

She's up in the mountains having a candle lit supper

Sounds romantic but the candles are actually a necessity!

I've been struck by how everyone I've met on this trip is passionate

about producing and eating excellent local ingredients.

But... It seems that some people are taking this is step further, trying

to be self-sufficient and live a traditional jurassian way of life. I

have heard of a man living up Mont d' Or. He spends the winter in the

mountains. This is how I arrive to get up here.

Hello, Norbert? Monica? Norbert runs a host elfor hikers

near the Swiss border. There is no running water or mains electricity.

But I hear that there is no shortage of delicious things to eat.

He is planning to make a hearty soup for supper but we have to forage for

the ingredients. This is such a treat.

It's not long before we find our first ingredient.

What we have here is what is known as wild mushrooms.

It transplants lates here as blue feet. I love the fact that they are

not coming out of a box, we are going to get them ourselves.

Blue feet in season, we get them in the restaurants, they can be

expensive. They have fragile and must be treated with a lot of

respect. I have never picked them out in the countryside like this,

this is wonderful. I have never seen a blue feet like

this before. This is like a chef's natural candy store! Wow!

Next on the list is nettles. Something that is making a return to

high-end restaurant menus. He says if you take it like this it

doesn't sting as a nettle would. Ah! Liar! Up here in the mountains

there is not much choice for green vegetables and this is a great

source of protein and minerals. Knocks orbert has a small vegetable

patch where we get some likes and chives for our soup. This is France

and there is always desert. He has spotted what we need to make a fruit

compote. What we have here is old pear trees. They're tiny, absolutely

adorable. They're solid little pears. Out of curiosity I can't help

myself, try one. Well, now we know why they're still

on the tree! OK I am ready to ride back.

Ha-ha! LAUGHTER

I didn't see... Only someone stupid from the city will come and slap the

back of a donkey so it runs off like that.

Prep takes me back to my commis chef days, wash, chop and put in a pop.

There is no meat, what we do have to provide protein are the mushrooms.

Despite my misgivings about the pears, we are chopping them up to

make some compote with wild apples Norbert found a few days ago. There

is one final thing to enhance the flavour, juniper berries. It's going

to be flavours of the mountains here.

When Norbert tends to the nettle soup, I add the mushrooms to some

sweated onions and garlic. What we have here is dried cumin

that grows around the land here. I am not hesitating to add it because

it's come from the same area, they've grown in the same woods

here. That will be delicious. Look at

that. Into the mushrooms. While that's

cooking we turn our attention to the fruit compote. Norbert has the

apples and pears stewing down to this thick compote. Amazing smells

coming from the stove right now. Now it's ready.

Some brown sugar. Norbert doesn't do things conventionally. We are eating

dessert first. The alcohol we are using is made from the roots of a

plant that grows all over the mountains here.

I have never tasted anything quite like it. You have this very strong

alcohol which has a strong spice note to it. It's the first thing you

taste. Then comes the caramelisation with the apples as you would in a

Tarte Tatin and then the strong apple and pear compote underneath

and finishing with the juniper that we added to it.

The nettle soup with mushrooms is ready. For me here now in the

mountains, tasting this, everything comes together. My life in London

couldn't be any more different to the day I have spent with Norbert

here. You have everything you could wish for in the city in a kitchen

that I work in. But to be out in this natural world, to be able to go

and get what I want when I need it, you know, it's just a sense of

freedom almost. Right, it's nearly the end of the

show and time to find out whether lawence will be facing food heaven

or hell. Heaven would be this steak, you are a fan of meat, with Asian

flavours, with a wonderful rendang sauce and a nice salad, a raw slaw

with Asian dressing. Food hell, on the other happened, would be this

pile of seafood, prawns, lobsters, smoked fish. Normal fish.

In a fish pie. And Mary likes the fish pie, as well. It was kind of up

to both of them really. It was 2-1 to the viewers. Please, team.

They've been nice, they've both chosen steak. We lose this. It's

like bull's-eye, this is what you could have won. We lose that. Mary

will put that into a bag and that will be going home! Having that for

lunch. We will lose that out of the way and lose the fish. I will give

Simon the dressing. Mint, coriander, soy, a little bit of Thai fish

sauce. We have palm sugar, garrying, chilli and lime --

Mary, if you can look after the mint and the coriander, just take them

off the stalks. We have our steak here. I will season this after I

have done that with oil. How do you like the steak? Medium, please. I

will do my best in six minutes. Medium-rare is also fine. That's a

good answer. You are here because people have been watching you on

Lewis and bits and pieces, you are here doing a new play, hence the

reason for this Hence the tash, sorry everybody who is upset about

it. Tell us about the play, first of all. The play is the Patriotic

Traitor by Jonathan Lynne who wrote Yes Minister. It's a beautiful

historical play about Charles degalls and Petitent. It's not a

great ending. One exiled. It was a father and son relationship really.

When does that start? You finished rehearsals? I think the first

preview is next Wednesday. Then the opening night is... Oh, crikey,

25th, I think. We are used to seeing you on TV. Theatre is the thing that

you love. Is that because you can adapt it, it's not a set thing in

stone and you don't get to do it again. I don't know, there's

something about it, you have to do it. It's really great. It's the

happiest you ever feel as an actor, for me. Other people enjoy films, I

prefer theatre. Right. We have our lemongrass in here and ginger. I am

going to keep the skin on the ginger. You get a natural heat.

Garlic and bay leaf, all that stuff in there. I am going to blitz the

spices in here, as well. You are here mainly to talk about

the album. I was listening to it yesterday. My friend said it's

George Ezra's new album because you have a distinct voice. Howling

voice. It's a great voice. Thank you. This album is personal to you

because you write your own stuff. I do, for my since I write all my own

stuff which is either a good thing or bad thing depending on what you

feel about it. This is the first, because you come from a dynasty of

other actors. Was your uncle in Day of the Jackal? He was. I think he

tried to shoot Charles de Gaulle. There is a family connection. Hope

he doesn't try and shoot me! We are basically going to take the spices

here and then do... We have had a couple of Indian chefs on the show

and they taught me this. Put it in water first because you burn the

spices when they go in the pan. I am in your way. I am going to stand

here. It's all right. The steak is cooking nicely. In with the chilli.

How are we doing there guys? Yes, I have the easy job. Chillies in. Then

some stock. What's in the stock? This is beef stock. Then coconut

milk in there, as well. Then we have the solid lump of coconut in there,

as well. The whole lot goes in with the garlic. We cook this down.

Traditionally rendang would have the beef in it, you like the steak so I

am cooking that separate. After 20, 30 minutes we blitz this in a food

processer and it ends up being this sauce here. Right. We will finish

that with some of this stuff, this is Thai basil. Holy basil is it

called? Yes. It goes in at the last minute. We are going to make a

salad. You can explain what you have there, Simon. I have some mint, some

coriander, some chilli and garlic. A little bit of sugar, pounding it to

a paste and add some lime juice, soy sauce by the looks of it. What's the

other thing? Fish sauce at the end and some lime to flavour it at the

end. I have raw cabbage here. We are going to use some of this Hispi

cabbage and thinly slice this. It's a raw cabbage to go with the steak.

Just chop that nicely. That's right up my street. That's the idea of

food heaven, you see! I know. We up my street. That's the idea of

have our steak. We can probably lift that off. Give that a little longer,

that one. In here we have some of this bok-choi. Happy?

that one. In here we have some of the name of the album. It's called

Holding Patterns. It's a sort of diary of my life and things like

that. It's an interesting life you have had. You know, expelled at

school, or rather... Just not requested to come back.

Slightly different thing. Different? Well, a little bit different. I did

get in a bit of trouble. You have done all manner of different stuff.

Weren't you a safari driver? I was, I lied to become a safari driver. I

told I lied to become a safari driver. I

How do you get away with that? Very, very quickly you get found out,

yeah. How did you get found out? very quickly you get found out,

first sa and I had no idea where the animals were -- first safari. And no

idea what the animals were. In the end, I drove the luggage, which was

great. I got to see everything I wanted to see, I kept

great. I got to see everything I cheetah, lion! Giraffe. How long did

you do that for? Until I was kicked out of Kenya, for about, I don't

know, four months or something. We got our herbs going into our nice

salad. This lovely raw salad that we have got. Simon's fantastic dressing

can go in there. He has worked hard at that. He has earned his lunch,

definitely. We have some of our chopped herbs by Mary Berry there.

That will go in here. We take our steak. This

That will go in here. We take our Oh! That one is all right. The other

guys will probably want it more than that. A little bit less. That's the

way I like it. Some on there. Does it look all right to you? It

looks amazing. You make me feel like I could cook, mary. You are amazing.

looks amazing. You make me feel like Notice how he didn't say me. You are

a chef. Mary says it's possible. He is going to do the chicken.

Definitely do the chicken for the kids and you are going to tell me

how to make a stew properly. Grab some knifes and forks. I will put

this there and you guys can dive away. Meanwhile, Peter has chosen an

amazing wine. It's 5. 99 from Aldi, Exquisite Collection Malbec. Dive in

because you have only got seconds. Well, that's all from us today

on Saturday Kitchen Live. Thanks to Simon Rogan,

Mary Berry and Laurence Fox. Cheers to Peter Richards

for the wine choices. All the recipes from the show

are on our website. Simply go to:

bbc.co.uk/Saturdaykitchen. There's more of our Best Bites

tomorrow morning over In the meantime, have a great day

and enjoy the rest of the weekend!