:00:08. > :00:14.Good morning, it is time to get cooking. I'm Angela Hartnett and
:00:15. > :00:40.this is Saturday Kitchen Live. Welcome to the show. Stephen Terry,
:00:41. > :00:47.Tom Aikens and wine expert Susie Barrie are here. Good morning to you
:00:48. > :00:58.all. How are you? Tiptop. What are you cooking? Roast scallops, served
:00:59. > :01:04.with a lovely piccalilli. Yellow -- home-made is, I believe. We are
:01:05. > :01:14.doing a crispy chicken thigh, aioli and treat so. It is nice and visual.
:01:15. > :01:21.Suzy, welcome, nice to have you here. Your matching wine. Pretty
:01:22. > :01:26.much, I've got every colour of wine. I've got a rainbow of wine. I had
:01:27. > :01:33.blue wine the other week. It was horrible. We've got some brilliant
:01:34. > :01:39.films from some of the biggest stars of the food world. We have Rick
:01:40. > :01:43.Stein, the incredible spice men, the Hairy Bikers and Nigella Lawson. We
:01:44. > :01:48.have one of the country's favourite swimmers ever. She is a four-time
:01:49. > :01:54.Olympic medal winner and she obviously loves a challenge. She has
:01:55. > :01:58.taken part in the jump, the jungle, let's see if she likes a challenge
:01:59. > :02:04.in the kitchen. Please welcome Rebecca Adlington. Straight down
:02:05. > :02:12.from Nottingham this morning. I live in Manchester now. That is even
:02:13. > :02:19.further! You left this morning on time. Left the house at 5am. My
:02:20. > :02:36.daughter does not wake up till half past seven. What is your food
:02:37. > :02:41.heaven? Sticky toffee pudding. Anything toffee, Caramilk, I
:02:42. > :02:55.absolutely love. Perfect. If you get it I will make that. Food Hell, what
:02:56. > :03:00.is that? I don't eat fish so that is not out but I have gone for a game.
:03:01. > :03:04.Anything with venison just puts me off. My sister is a vegetarian so
:03:05. > :03:15.I'm a little bit funny about meat so I've chosen game. You don't like
:03:16. > :03:28.fruit with meat. I sound like a really fussy eater. So your Food
:03:29. > :03:32.Heaven, lovely sticky toffee pudding, little bit of water,
:03:33. > :03:37.vanilla, we will add the cream, the sugar, the butter and the eggs. Then
:03:38. > :03:48.we make a rich toffee sauce. Pour it over and finished with delicious
:03:49. > :03:57.walnut. Food Hell will be venison carpaccio. We will marinade it in a
:03:58. > :04:10.source, the fry some keel, little bit of silly react, pickled
:04:11. > :04:16.beetroot. You would love it. I don't even like kale! It is lucky you are
:04:17. > :04:17.a good swimmer. If you would like the chance to ask us a question then
:04:18. > :04:32.call the number. If I get to speak to you I will ask
:04:33. > :04:37.you whether you want Rebecca to face Food Heaven or hell. You can get in
:04:38. > :04:48.touch with the social media. On with the cooking. See you in a bit. Tom,
:04:49. > :04:57.you are up. There is always 50 million ingredients with this. We
:04:58. > :05:04.are doing lovely scholar ups, piccalilli, all these different
:05:05. > :05:11.spaces. You're going to do the cauliflower puree so slight that up
:05:12. > :05:21.nice we've got the curry pastes, turmeric and curry powder. We have
:05:22. > :05:28.the vinegar here, and some salt, we bring that up to a simmer then we
:05:29. > :05:35.pickled florets. Then we add the cucumber and the onion. Would you
:05:36. > :05:42.say this is a classic Tom Aitken this? It is kind of classic, you've
:05:43. > :05:50.got the sweetness, you got the sharpness, adding the turmeric and
:05:51. > :05:55.the curry powder makes it more traditional. The good thing with the
:05:56. > :06:04.piccalilli, I genuinely don't use it, let it store. Isn't that funny
:06:05. > :06:11.how everything has turned around now. If I have another kimchi I may
:06:12. > :06:21.have different -- may have to shoot myself. It has become a trend. The
:06:22. > :06:26.reason I'm doing this dish, my mum was born and raised in Norfolk, we
:06:27. > :06:32.grow everything in the garden, she would fill up the store cupboard,
:06:33. > :06:39.that is kind of what we did as kids. It got me into cooking. When you say
:06:40. > :06:47.kids, your twin brother? He is a chef as well. Your globetrotting. I
:06:48. > :06:59.am off to goodbye after this programme. I've got a restaurant
:07:00. > :07:09.there. It is called pots, plan, or bored. So if I had a ball soup what
:07:10. > :07:18.would I get it in? A ball. Of course... Obviously we have the
:07:19. > :07:30.kitchens in London. How many you have got? Four or five. Where is the
:07:31. > :07:37.latest one? Birmingham. The first one outside of London. We opened
:07:38. > :07:44.that at the end of December. That is a brave time to open a restaurant. I
:07:45. > :07:51.have to say, opening up outside London was a refreshing change. With
:07:52. > :07:56.London you struggle to get staff. Within two weeks of advertising it
:07:57. > :08:04.was all filled. So it was a nice change. In the kitchen it is all
:08:05. > :08:10.about British classics. You will find something like this dish on the
:08:11. > :08:15.menu. We've got the diced vegetables, I've got the cauliflower
:08:16. > :08:26.with the curry paste, if you can do half an onion... Will I had that?
:08:27. > :08:33.Just chuck it in. Anger do a little better of corn flour as well. We
:08:34. > :08:39.will thicken with that. And I just beckons it up so you don't want to
:08:40. > :08:45.reduce it too much? What we do afterwards, we chop it up really
:08:46. > :08:51.finally. This is quite English. They are quite an English style of food
:08:52. > :09:00.that you are classically trained French chef. Predominantly I work
:09:01. > :09:06.with French chefs. There were two that were a main inspiration to me.
:09:07. > :09:15.I worked where Gordon is now. In the early 90s. Were you there when I did
:09:16. > :09:23.a trial shift? I went there I never remember. Every time I see him he
:09:24. > :09:30.talks to you but he ignored me for the whole day. I was sitting there
:09:31. > :09:38.chopping lamb bones, barely looking up. He's such an inspiration, he's
:09:39. > :09:48.amazing. Then I worked in Paris and that was a real experience. That was
:09:49. > :09:54.a tough kitchen. That is one of the most iconic kitchens ever. It is
:09:55. > :10:07.like harvest back in the day. Not quite at the same level but... It
:10:08. > :10:22.was insane, I was up at 5am and back at 2am. Three hours of sleep. How is
:10:23. > :10:31.your French? Tres bon. We don't want to cook this too long. This lemon,
:10:32. > :10:36.can I get rid of it? Does it matter that you're taking them off the
:10:37. > :10:42.shell? Do they need to be fresh? I prefer hand dived scallops. You are
:10:43. > :10:49.assured of where they are coming from. Chefs should have a good
:10:50. > :10:54.relationship with suppliers. With the live scholar, they will stay
:10:55. > :11:03.alive for a few days, they are always fresh and you want to have a
:11:04. > :11:12.fresh scholar. If they are not hand dived, they are dredged? Yes. If you
:11:13. > :11:16.want to ask anything give us a call. They are charged at your standard
:11:17. > :11:25.network rate. A little bit of curry seasoning as well. Fresh scholars
:11:26. > :11:29.are hard to get a hold of but if you've got a good relationship with
:11:30. > :11:35.a restaurant that you go to regularly they can probably order
:11:36. > :11:42.them for you. You will not get them in the supermarket. They will never
:11:43. > :11:49.be great. They can look a little bit sad in the supermarket. You've got
:11:50. > :11:59.two little girls now. Three and five. Is it easy to be a father or a
:12:00. > :12:09.restaurant are forced -- restaurant owner? Both are complicated. He
:12:10. > :12:17.loves you really, girls! They are funny little things but they do love
:12:18. > :12:22.cooking. Delay cook with you? On the weekends. We make simple stuff, they
:12:23. > :12:29.like to make a lot of mess. I don't know where they get that from,
:12:30. > :12:37.definitely not me. I did a little stint in your kitchen once, when you
:12:38. > :12:48.were at Charlotte Street. You've obviously got this trait. When I did
:12:49. > :12:58.my trial with Mark as he gave me 20 Shalott, talk about them worse job
:12:59. > :13:04.ever. When I did that, he never said a word to me all day and at the end
:13:05. > :13:10.he said, do you want a job? You have blitzed that piccalilli. That the
:13:11. > :13:16.space in there, the Chile, just to get the flavour. I love piccalilli,
:13:17. > :13:25.I've really got into it. Great with meat as well. The base of this is
:13:26. > :13:30.mangled. You have the sweetness of that. With the liquor from the
:13:31. > :13:44.cauliflower I've also done some raisins. You to blitz this was a
:13:45. > :13:54.little bit of form? Yes please. It is a simple -- you can do at home.
:13:55. > :14:04.It always add interest, the piccalilli. The cauliflower is nice.
:14:05. > :14:09.We've got brilliant Rebecca who is the best swimmer in the world but
:14:10. > :14:21.does not like fish. I like cauliflower! You could do it with
:14:22. > :14:32.some duck, maybe would be nice. Hamm would be nice. Or even on its own. I
:14:33. > :14:40.will get your Rick Spielman. -- I will get you a big spoon.
:14:41. > :14:50.Just passed me the curry oil. Just drizzle that bond. There are three
:14:51. > :14:59.scallops and there are four of us. We are really giving on this show
:15:00. > :15:08.today. That girl has won four medals for this country, can be sure that
:15:09. > :15:12.of love? Name of the dish? Roast scallops with generic and chilli and
:15:13. > :15:24.piccalilli. -- turmeric. Wright, beautiful. Rebecca, you can
:15:25. > :15:31.eat a bit of the garnish. That was so quick. Guys, have a try, see what
:15:32. > :15:38.you think. Tuck in. Have some of the garnish and you will be fine.
:15:39. > :15:46.Exactly. Go on then. Steve is happy having a whole scallop to himself.
:15:47. > :15:55.What about the wine? Do you like the piccalilli? Really good. That is
:15:56. > :15:59.amazing. I don't like it in a jar. Tom, we have an Italian whites to go
:16:00. > :16:03.with your scallops. Not necessarily the wine you would expect with a
:16:04. > :16:11.dish like this. You might think of the new world, but this is Italian.
:16:12. > :16:19.Pasqua Passimento Bianco. It is a lovely, rounded, happy wine. Happy
:16:20. > :16:23.wine, happy chefs. It has got a great label and the reason it works
:16:24. > :16:27.so well is because some of the grapes were partially dried before
:16:28. > :16:31.they were fermented. It gives intensity and sweetness which is
:16:32. > :16:34.what you need with this bit of spice. The spice is so subtle but it
:16:35. > :16:41.is there and it is just offsetting it. It is difficult to match wine
:16:42. > :16:47.with intense spices and vinegar. Good choice. It has that roundness
:16:48. > :16:52.to it that works well. The acidity is quite cutting and the round is
:16:53. > :16:58.married with that perfectly. How disciplined are you? You are still
:16:59. > :17:05.very fit. I'm fine! This is delicious without the scallops! I am
:17:06. > :17:10.fine! Relent, I love that. What are you making for hours later? Chicken
:17:11. > :17:23.and deep-fried avocado with aioli. All your favourite things. If you
:17:24. > :17:28.want to ask is a question, call 033 zero 123 1410, but please call
:17:29. > :17:33.before 11 o'clock. And you can tweet us. Now it is time to join Rick
:17:34. > :17:36.Stein on a trip to the Far East, in Sri Lanka trying out an unusual
:17:37. > :17:51.fishing technique. I hope you enjoy the swim!
:17:52. > :17:55.'I have to say that I've never been happier anywhere on my travels
:17:56. > :17:57.than when I was here, but I was very conscious
:17:58. > :18:00.of the terrible fighting that was still going on in the north
:18:01. > :18:03.Here in the south, just outside the capital, Colombo,
:18:04. > :18:05.it would be easy to forget the strife elsewhere.
:18:06. > :18:08.Everywhere I went, I was greeted with smiles and enthusiasm.
:18:09. > :18:15.Maybe it's because tourists have been put off coming
:18:16. > :18:18.here and the locals are very keen to show that life still goes on.
:18:19. > :18:22.I had been told that some of the fishing scenes in Sri Lanka
:18:23. > :18:25.would be some of the most visual I was likely to see anywhere
:18:26. > :18:28.but I must say it's exceeded all my expectations.
:18:29. > :18:38.I mean, it's like central casting fishing-wise.
:18:39. > :18:41.When I first saw it, I just thought of Newlyn,
:18:42. > :18:43.of those Newlyn school of painters, people like Stanhope Forbes,
:18:44. > :18:45.from the last century, from Victorian times,
:18:46. > :18:48.because all those boats are still powered only by sail.
:18:49. > :18:51.These ones here which are motorised just bring the fish into the shore
:18:52. > :18:57.But to me it's just like I can hardly believe I'm here.
:18:58. > :18:59.I met up with Dharshan, a famous chef here, half
:19:00. > :19:11.I am totally knocked out by what I'm seeing.
:19:12. > :19:14.Plenty of fish, lovely-looking fishing boats, what
:19:15. > :19:18.These wind-powered boats are catching shrimp and prawns.
:19:19. > :19:22.They bring it out here and then take it back to the market.
:19:23. > :19:33.Most of the time all these prawns are alive and it's a wonderful thing
:19:34. > :19:35.to have so close to the capital city of Colombo.
:19:36. > :19:37.Being half Japanese, half Sri Lankan, it must
:19:38. > :19:41.I think food, any kind of food, starts with ingredients,
:19:42. > :19:45.not with the other sauces or spices you add, and as long as you have
:19:46. > :19:47.good ingredients you can do any kind of food,
:19:48. > :19:49.it'll turn out better and that's very true for Japanese
:19:50. > :19:58.Naturally, where fishing boats land fish there's a market.
:19:59. > :20:01.I only wish I'd bought my old copy of The Observer Book
:20:02. > :20:10.I'd never turn down a trip to a fish market.
:20:11. > :20:12.I just like to see how different it all is.
:20:13. > :20:15.From where you come, what's the fish market like out there?
:20:16. > :20:17.It's nothing like here, the fish market at home,
:20:18. > :20:20.but I mean this is as fresh as you could ever see fish.
:20:21. > :20:23.One of the things we have at home of course is refrigeration,
:20:24. > :20:26.as you do in Tokyo, and that is a good thing and a bad
:20:27. > :20:28.thing because once you've got fish refrigerated,
:20:29. > :20:31.But all the time it's getting....not so good.
:20:32. > :20:33.Out here the market closes around one.
:20:34. > :20:35.Refrigeration, yes, it would be nice to have it,
:20:36. > :20:39.but right now if it gets sold by 1pm, we don't need to have it.
:20:40. > :20:42.What is really impressing me is there's no smell of fish here.
:20:43. > :20:46.Everyone thinks seafood smells, it doesn't.
:20:47. > :21:15.I was asked if I fancied a trip with a bunch of fisherman
:21:16. > :21:17.further south of the island near the town of Galle.
:21:18. > :21:20.There's not many harbours here so everything is launched,
:21:21. > :21:28.with quite a bit of effort, off the beach.
:21:29. > :21:31.The boat is called an Oru and one of this size could certainly
:21:32. > :21:33.cope with ocean storms, but many of them are
:21:34. > :21:39.I was told that up to 80% of the local fleet was
:21:40. > :21:47.Anyway this turned out to be a sort of seine net fishing,
:21:48. > :21:51.with the boat laying out the net in a great big circle.
:21:52. > :21:55.And then they all started to jump ship.
:21:56. > :22:01.This is the strangest way to catch fish I've ever seen.
:22:02. > :22:05.So the reason they keep jumping into the sea is to scare the fish
:22:06. > :22:10.This is the open end of the net, so they're making as much splash
:22:11. > :22:12.and as much movement with their hands, so the fish
:22:13. > :22:17.I feel like jumping in myself actually.
:22:18. > :22:32.Well, I am a water baby and it was very hot and it did feel
:22:33. > :22:39.I don't know how effective I was, but I loved to get involved.
:22:40. > :22:48.Mind you, getting out again is a whole different ball game.
:22:49. > :22:52.I know a thing or two about fishing and I'm not expecting a huge catch,
:22:53. > :22:55.but the general air of expectation sort of burst into frantic
:22:56. > :22:59.excitement, as it became more certain that there were indeed fish
:23:00. > :23:04.I have to say this is a great moment for me because the number of times
:23:05. > :23:27.we go out fishing and never catch any fish.
:23:28. > :23:30.I think it's testimony to how much, how rich, the fishing grounds
:23:31. > :23:33.are around Sri Lanka that there's so much good quality
:23:34. > :23:41.Parava are really good money so they've done very,
:23:42. > :23:52.Like fishermen all over the world, they really bond together.
:23:53. > :23:55.It's one big family here, they look after each other.
:23:56. > :23:58.Sabuta's just told me they're feared, cos they're really tough,
:23:59. > :24:15.I still have to help get the Oru back in again.
:24:16. > :24:25.And what they're chanting is, "We want to!
:24:26. > :24:43.Rick Stein is back next week with more fabulous food from Sri Lanka.
:24:44. > :24:48.As Matt Tebbutt explained last week, Saturday Kitchen will be live from
:24:49. > :24:52.the Hampton Court flour show in a few weeks and we will have our own
:24:53. > :24:56.edible garden, and meanwhile we want to encourage everybody to grow your
:24:57. > :25:00.own produce at home, no matter how small the space you have. So you
:25:01. > :25:04.should be harvesting your letters is this week. And if you want to plant
:25:05. > :25:08.something, go for sweetcorn and plant those Brussels sprouts now for
:25:09. > :25:11.Christmas. I am going to show you a great recipe using fresh lettuce,
:25:12. > :25:18.seasonal ingredients and lovely meat that Rebecca will want to eat,
:25:19. > :25:22.unlike Tom's fish! How are you this morning? Very well. You have come
:25:23. > :25:25.all the way from Manchester, not just Nottingham, so further afield.
:25:26. > :25:31.It is all good. I'm used to early mornings! That's true. What I am
:25:32. > :25:38.going to do is cooked this lovely lamb rump. It smells amazing
:25:39. > :25:42.already. We tenderised it overnight, putting it in garlic and rosemary,
:25:43. > :25:48.some foaming butter, and some salt. A bit of pepper. More garlic and
:25:49. > :25:54.rosemary. We at that as we go to cook it. And we like butter. We
:25:55. > :26:00.think it makes everything taste a bit better and delicious. What are
:26:01. > :26:09.you up to? Or someone still in their 20s, not even 30s... Don't age me!
:26:10. > :26:16.OBE, four medals, what else? Being an two massive television shows,
:26:17. > :26:21.Celebrity and The Jump. It has been crazy but since having my daughter I
:26:22. > :26:26.love being at home. I love all that stuff but now I like being with her.
:26:27. > :26:30.I run my swimming programme, which is my business, something I am
:26:31. > :26:37.passionate about. You are teaching children how to swim in schools?
:26:38. > :26:41.Yes, it is Becky Adlington Swimming Stars and we teach children three to
:26:42. > :26:47.11 but also part of the national curriculum. Unfortunately in this
:26:48. > :26:51.country 51% of children leave primary school unable to swim, which
:26:52. > :26:54.shocks me when we lived on an island. It is still my mission to
:26:55. > :26:59.get the whole of the country swimming. My daughter got her first
:27:00. > :27:06.swimming badge this week so I was very proud. Bless her! Not to
:27:07. > :27:10.disrespect any other athlete but swimming is a life skill, like
:27:11. > :27:13.cooking. You have got to cook and you should be able to swim because
:27:14. > :27:22.you could be walking down the canal or whatever, a bit like me in Corfu,
:27:23. > :27:27.out of my depth! Do you still swim and how many miles do you do every
:27:28. > :27:33.week? I only swim for one hour a week but I do about 3000 metres.
:27:34. > :27:38.Honestly! That is incredible. That is nothing compared to the elite
:27:39. > :27:46.guys. How long do they go for? I used to swim up to 80,000 metres a
:27:47. > :27:50.week. 3000 is nothing. We have the World Championships coming up this
:27:51. > :27:55.year. They are in Budapest, so I am going out there to do punditry work
:27:56. > :27:58.again. I love that. Would you ever get into something like training?
:27:59. > :28:04.What was the name of your trainer? Bill. Your coach was a huge
:28:05. > :28:09.influence on you and your career. Would it be something you would get
:28:10. > :28:14.into? No. I don't think I have the patience. That was my great
:28:15. > :28:18.question! I don't have the patience. I love the kids, the grassroots,
:28:19. > :28:23.that is what I love. I love seeing their confidence grow at learning
:28:24. > :28:31.that life skill. When adults I would be like, why aren't you Michael
:28:32. > :28:36.Phelps? It is great. It is always interesting after an Olympic year to
:28:37. > :28:39.see how they do on the elite side so I will be looking forward to the
:28:40. > :28:44.World Championships to see how those guys get on. When you do the thing
:28:45. > :28:48.with the children, teaching, are you in the schools doing it and are
:28:49. > :28:52.there any school that you go to? We go around some of the schools but
:28:53. > :28:54.then the schools come to us in the day as part of the national
:28:55. > :28:58.curriculum and I run the after-school stuff as well. I try to
:28:59. > :29:02.visit all of the venues. I am going to Hull next week, trying to go
:29:03. > :29:07.round the country and meeting all of the kids. Just meeting them and
:29:08. > :29:13.being out and about. That is what you want, isn't it? Exactly. The
:29:14. > :29:16.lamb is in the oven which will be about ten minutes. With the rump,
:29:17. > :29:29.you want to cook it a bit more, don't serve it rare. We are going to
:29:30. > :29:32.do a lovely pea pesto and we are adding some Parmesan to read. Pesto
:29:33. > :29:40.with the only thing my daughter will eat! She is so fussy. This is
:29:41. > :29:43.perfectly in season. You get the brief through and then I walk around
:29:44. > :29:55.the kitchen and think what can I move an! -- what can I use? Get some
:29:56. > :30:07.peas, blitz them, add the pesto, some pine nuts. Does it matter that
:30:08. > :30:11.the peas are raw? You can eat them raw and it gives a lovely texture
:30:12. > :30:15.and keeps them green. Ideally have it fresh but if you want to make it
:30:16. > :30:20.in the middle of winter, use frozen peas. I am not against things like
:30:21. > :30:27.that. There is a lovely consistency and texture to it. Add a little bit
:30:28. > :30:32.of vinegar. It is like mushy peas. You don't see fresh peas very often
:30:33. > :30:37.in the supermarket. Really? I think it is too much hassle for people.
:30:38. > :30:40.Frozen peas are so convenient and they are good because they are
:30:41. > :30:45.frozen within 20 minutes of being picked. They don't keep their
:30:46. > :30:47.sweetness. I think it is 23 minutes, I am being told in my ear. The
:30:48. > :31:03.expert on peas! Did you have to eat a specific diet
:31:04. > :31:07.when you're training? Yes, we get to eat a lot of calories because we
:31:08. > :31:13.burn so much off. Michael Phelps used to eat 5000 calories or
:31:14. > :31:18.something crazy. It is a lot of calories but it is the right stuff.
:31:19. > :31:24.Swimmers get ill quite a lot because we are in the pool, pushing the body
:31:25. > :31:29.to your limit, there are a lot of nutrients we need to make sure we
:31:30. > :31:36.are getting. A lot of protein and carbohydrates? I love them. What is
:31:37. > :31:51.your favourite food? Pastor. We live off plaster. It is so easy. --
:31:52. > :31:58.pasta. I should be your personal chef, that is all I do, make pasta.
:31:59. > :32:03.When you're at school, if you ate an apple core I thought it would grow
:32:04. > :32:09.inside you. When you swim, don't swim on a full stomach, you think
:32:10. > :32:14.you're going to drown. Is it true? Total mess. You don't want to shove
:32:15. > :32:23.your face with Mexican food that is going to repeat on you. But you can
:32:24. > :32:31.totally do that. We've got some fennel, some lovely letters. All the
:32:32. > :32:40.perfect things this season. Did you finely slice the fennel? I am not
:32:41. > :32:43.big into the fads of healthy everything, and I think certain
:32:44. > :32:48.things are great role and I think fennel has a really nice thing about
:32:49. > :32:55.it. I've got that in there. I've got some lovely baby Gem lettuce, we
:32:56. > :33:02.will put the fennel leaves there. What is going into here? That is a
:33:03. > :33:08.vinaigrette. There is some olive oil, some garlic and a touch of
:33:09. > :33:17.vinegar seasoning. That goes on to that. We will slightly dressed that.
:33:18. > :33:25.Fennel is completely different raw as it is cooked. Wait until you see
:33:26. > :33:30.the fennel plant I've got at home. Now that I am middle-aged and I have
:33:31. > :33:40.a raised bed. I went to the garden centre and I bought the plant. It
:33:41. > :33:46.looks lovely. The key to meet is resting. However long you cook it
:33:47. > :33:57.you've got to rest it double that claim. If you look at the size of a
:33:58. > :34:06.turkey, the same time you've cooked that you've got to rest it. Should
:34:07. > :34:12.you cover it? I don't think so. It stays warm. You will see this when
:34:13. > :34:22.you taste it. You don't want boiling meat and let the stew. Something
:34:23. > :34:35.like this, I suggest you eat it soon. It is going to be cooked in
:34:36. > :34:42.the middle. What are you putting with this? You could do white,
:34:43. > :34:48.because it works well with it, but I would go for a nice juicy, fruity,
:34:49. > :35:00.summary read. Something from the north of Italy. It is still warm! My
:35:01. > :35:07.mum says, I don't like cold food. That test was amazing. Brilliant.
:35:08. > :35:12.Will I be making Food Heaven, sticky toffee pudding, softening some dates
:35:13. > :35:17.with vanilla, make a beautiful mix, then we do a rich source with
:35:18. > :35:28.butter, Brown Madeira sugar, a touch of cream. Sprinkle the cream on top.
:35:29. > :35:34.Or Food Hell, marinating the line and searing in a hot pan. Slice the
:35:35. > :35:42.venison, add the Cherries, Sherry vinegar and celeriac puree. And
:35:43. > :35:48.deep-fried kale which you don't like either. Who does? I love this! We
:35:49. > :35:52.will wait till the end of the show to find out what you get. Now it is
:35:53. > :35:58.time to catch up with the Incredible Spice Men. They are in Tony's neck
:35:59. > :36:00.of the woods, Edinburgh, he cooks up a traditional pie, in the style of
:36:01. > :36:22.the spaceman. -- space men. 'I'm taking him to meet the ladies
:36:23. > :36:24.who have been my inspiration 'since the day I was born.' This
:36:25. > :36:28.is where always the immigrants came. It's got that sense
:36:29. > :36:29.of community, that sense But that's one of the things
:36:30. > :36:33.when we were children, And if you were clever, you realised
:36:34. > :36:37.if you helped in the kitchen, you got to lick the spoon,
:36:38. > :36:40.you got a little bit extra. That's where my passion started,
:36:41. > :36:42.helping my mum, my aunties. 'This social enterprise cafe gives
:36:43. > :36:45.ladies from the local area, like my mum, a place
:36:46. > :36:47.to showcase their fantastic What was he like when
:36:48. > :36:54.he was a young boy? We usually buy the haggis whole
:36:55. > :37:07.and then we open it up and then And then once we mix it up,
:37:08. > :37:18.we make it into balls and we just... 'Now I see where Tony gets it from.'
:37:19. > :37:27.So can you tell me briefly Gram flour, chilli powder,
:37:28. > :37:33.coriander and a wee bit of special You've got to tell me, little hint
:37:34. > :37:41.about what's special, Mum. I can't tell the secret,
:37:42. > :37:43.I wouldn't even tell Tony. 'Spices were difficult
:37:44. > :37:54.to get hold of in Scotland 'We've seen where Tony gets his love
:37:55. > :37:57.of spicing British produce. 'Now he wants to show how spice can
:37:58. > :38:00.bring a new lease of life What I'm going to do
:38:01. > :38:04.for you is a traditional Scottish pie but I'll step it up a gear
:38:05. > :38:07.with lovely spices that work well You can chop the onion,
:38:08. > :38:14.the garlic, the chilli. We're going to start off by toasting
:38:15. > :38:19.whole spices like we always do for a spice mixture,
:38:20. > :38:21.just to get the Add a lovely...lemony
:38:22. > :38:28.flavour there, quite nutty. 'These citrusy coriander seeds
:38:29. > :38:31.are the perfect partner 'And in cuisines all over the world,
:38:32. > :38:37.they work best as a team. What lamb dish wouldn't
:38:38. > :38:45.have cumin in it? Adds that lovely
:38:46. > :38:49.aromatic smell to it. 'And now for a spice
:38:50. > :38:52.that looks as exotic as it is flavoursome.'
:38:53. > :38:56.It's a nutmeg. Nutmeg comes out, it's
:38:57. > :39:03.inside that dark seed. But what we're after is the outside
:39:04. > :39:08.membrane, which is mace. 'Mace is similar to nutmeg
:39:09. > :39:11.but sweeter, more subtle, 'and, in Britain, we buy it dried.' You've
:39:12. > :39:20.seen it bright red when it's fresh off the tree but when it dries it
:39:21. > :39:23.intensifies the flavour and it goes 'Unlike ground spice,
:39:24. > :39:26.whole spices must always be heated 'to release their flavour,
:39:27. > :39:37.but gently does it, or they will burn.' This is what's
:39:38. > :39:41.going to add the zing to the pie. So we're just going
:39:42. > :39:54.to pop it in here. And I'll put my salt in as well
:39:55. > :39:57.so it grinds it down, and I'll put in some white
:39:58. > :39:59.pepper as well. 'And now to add some heat,
:40:00. > :40:23.and for that we need chilli. 'There are over 3,000 known
:40:24. > :40:25.varieties worldwide. 'I'm using one that you can get
:40:26. > :40:27.in the supermarkets. 'It's medium heat and the fire
:40:28. > :40:32.is in the membrane, 'so for that extra kick,
:40:33. > :40:35.I'm leaving it in.' One pepper, two chillies,
:40:36. > :40:36.one red onion, roughly. So once you've got this mince
:40:37. > :40:41.base with the spices and everything in it,
:40:42. > :40:46.you can do so much - burgers, seekh kebab, meatballs,
:40:47. > :40:48.meatballs are lovely. 'You could also use short-crust
:40:49. > :41:16.pastry on top of the spicy filling.' So, got this lovely pie,
:41:17. > :41:18.we're just crimping it in. 'Finally a quick brush with beaten
:41:19. > :41:27.egg and we're going to pop 'it in the oven at 180 degrees
:41:28. > :41:30.for an hour.' 'Now for the moment 'Crispy pastry and melt-in-the-mouth
:41:31. > :41:45.lamb 'with citrusy juices and a good ..is fantastic, because you've got
:41:46. > :42:07.a Scottish classic... I think he was happy with that one.
:42:08. > :42:19.There is more from them next week. Still to come on the show, Nigella
:42:20. > :42:29.is making a delicious pasta dish. And it is almost on that challenge.
:42:30. > :42:33.-- the omelette challenge. Can you make a splash? You need to dive
:42:34. > :42:39.straight in, make it to the top of the board. I have read some really
:42:40. > :42:43.appalling puns and these are good ones. Straight in at the deep end if
:42:44. > :42:53.you're going to make waves in this competition. Let's see if Rebecca
:42:54. > :43:00.gets Food Heaven or Food Hell. We will find out at the end of the
:43:01. > :43:09.show. On with the cooking. Tell us what you're making. Crispy chicken
:43:10. > :43:25.thigh, asparagus, the chicken has been put in brine. There is a chilly
:43:26. > :43:35.in this, some garlic. Just going to remove this excess moisture. Is this
:43:36. > :43:44.something you would have on at your restaurant? Absolutely. An amazing
:43:45. > :43:48.marriage of flavours. I describe my cooking as jigsaw cooking. Putting
:43:49. > :43:56.things together that fit together nicely. Make a nice finished
:43:57. > :44:04.product. In the case of a jigsaw it would be a classic picture. How long
:44:05. > :44:12.have you had it? 12 years. It will be 12 this November. And you have
:44:13. > :44:18.bedrooms? We have eight luxury bedrooms. They are nicely done, they
:44:19. > :44:24.are not ostentatious. It is very comfortable. Tidy Welsh breakfast in
:44:25. > :44:38.the morning. The staff are very good. We are very people friendly.
:44:39. > :44:49.This is a cartoonish. I'm going to place this on top of the chicken. It
:44:50. > :44:57.is posh for Wales. Is there a reason you're using the leg rather than the
:44:58. > :45:05.breast? I like the texture, it is moisture. I am running this show.
:45:06. > :45:10.Questions are coming from everywhere. Explain this again. What
:45:11. > :45:17.it does, I'm putting the weight on top of the chicken. It provides the
:45:18. > :45:23.barrier so it can rest on top of the chicken. If you're doing a stew you
:45:24. > :45:24.can put it on top to prevent moisture loss as opposed to putting
:45:25. > :45:36.a lid on it. The plan is there to keep it flat?
:45:37. > :45:45.Yes, and keep the moisture in. I am making aioli with this beautiful
:45:46. > :45:48.slow cooked garlic. I'm not appealing it because I have taken
:45:49. > :45:53.off the woody end of the asparagus and the rest is tender so it doesn't
:45:54. > :46:00.need to be peeled and that is just time wasting. You have quite a bit
:46:01. > :46:07.in common, Tom and Stephen. We have both worked in France. You have both
:46:08. > :46:13.got twin brothers. Hello! Can I tell everyone what you have something in
:46:14. > :46:16.common? One worked in Harvey's and the other with PR. Both went to
:46:17. > :46:25.Paris and you both trained under the same lecturer. Now you can talk.
:46:26. > :46:36.Sorry! I went to college in Luton, Banfield College. My lecturer, Paul
:46:37. > :46:42.Ward, the year after I left, he moved to Norwich and went to Norwich
:46:43. > :46:48.College, where he taught Tom and his twin brother. This chap, honestly,
:46:49. > :46:54.if it wasn't for his inspiration... He had the tall hat, the bowtie, the
:46:55. > :47:02.shirt, the jacket. London! You've got to go to London! Like that.
:47:03. > :47:07.Legend. He was unbelievable. Maybe he was trying to get rid of you?
:47:08. > :47:13.Well, it worked, and I think I got the better deal. So you both came
:47:14. > :47:21.down to London? OK, the chicken is in the oven and you are grilling the
:47:22. > :47:27.chorizo. Asparagus in the oil. I am prepping the dandelion and the monk
:47:28. > :47:34.speared. We have monks beard grown locally in Ross-on-Wye. You must use
:47:35. > :47:41.so much local produce in Wales. All of it. Absolutely. We don't have
:47:42. > :47:48.fish and shellfish. Before I knew Rebecca didn't eat fish, I was going
:47:49. > :47:55.to do tuna. I am very considerate of the likes of our guests, so I
:47:56. > :48:01.changed it to chicken, Tom! I know that she likes scallops! It would
:48:02. > :48:11.have been uneventful for you, scallops and tuna! If you like any
:48:12. > :48:18.of our recipes, visit the website. Right, the avocado. We won't be able
:48:19. > :48:25.to get avocados any more. What is going on? Where did you get the idea
:48:26. > :48:29.of deep frying avocados? I have no idea. I did it in London at Coast
:48:30. > :48:37.and it went down really well. Breadcrumbs and things. That texture
:48:38. > :48:43.thing works for people. I will do those bits that you carry on.
:48:44. > :48:50.What is essential when you do avocado is just to fry it enough to
:48:51. > :48:56.colour the breadcrumbs and don't create too much heat on the inside.
:48:57. > :49:05.Post was a huge restaurant when you think about it, back in the only
:49:06. > :49:10.90s. -- Coast. The people who came out of it was the next generation of
:49:11. > :49:23.chefs, you and Jason. I remember you doing tomato Pana Kotter. I thought
:49:24. > :49:30.that was so fancy. Tomato and pannacotta! Amazing. It was so
:49:31. > :49:35.special. But there are so many dishes like that now. The
:49:36. > :49:42.inspiration from that came from Alan. He used to do an entire
:49:43. > :49:46.tomato. Does it matter how right the avocado is? Because I find that you
:49:47. > :49:52.buy them and they are hard, hard, hard and then write! And you have
:49:53. > :49:55.got to eat them that day. My local supermarket sells perfectly ripe
:49:56. > :50:01.avocados and I buy them for the restaurant from them and I can't get
:50:02. > :50:05.them right from my supplier. Do you get a discount? No, but they do
:50:06. > :50:14.judge the in-house cake at a competition every year! We have
:50:15. > :50:25.decried avocado and aioli. Dandelion, I am just showing it to
:50:26. > :50:29.the water the ten seconds. You like rapeseed oil, don't you? And I'm
:50:30. > :50:35.getting told off for using olive oil. It is kicking off. Lettuce is
:50:36. > :50:43.quite nice on that grill with chorizo. That would be delicious.
:50:44. > :50:50.Beautiful. Shall I take this avocado out? Lovely. Has it got a bit of
:50:51. > :51:00.colour? Fine. We have the chicken. The chicken is in the oven. I will
:51:01. > :51:04.get that. Is this on your menu? Not in its entirety. We have decried
:51:05. > :51:13.avocado, and the chicken with chorizo, and the asparagus. --
:51:14. > :51:18.deep-fried avocado. It is nice going from London to Wales 17 years ago,
:51:19. > :51:23.seeing the ingredients going up the road, and now it is on the doorstep
:51:24. > :51:31.and it is a real honour. And we are cooking together for London Food
:51:32. > :51:37.Month in June. We don't have quite so many ingredients. We have cut it
:51:38. > :51:51.down. It will be fine. And the aioli, which goes inside like a
:51:52. > :51:58.fried eggs. Beautiful. Delicious. Move that. What is the name of the
:51:59. > :52:06.dish? Crispy chicken, fried chorizo, asparagus and deep-fried avocado
:52:07. > :52:12.with aioli. Amazing. Right, this is right up your street, Rebecca. I
:52:13. > :52:21.think so. Tuck in. Come on, Tom, go for it. Perfect. I want a bit of
:52:22. > :52:26.everything. You can have a bit of everything. I have never seen
:52:27. > :52:29.deep-fried avocado. The only other chef I know that does it, but I'm
:52:30. > :52:33.sure a lot of people do, which is why we can't say it is signature
:52:34. > :52:41.because how would we know? But there is only one that I know and you
:52:42. > :52:45.don't see it very often? And you have got some wine, Susie. This dish
:52:46. > :52:49.is utterly delicious. When I tried it at home I thought it was amazing
:52:50. > :52:54.but it is quite tricky to match the wine. You have kept me on my toes.
:52:55. > :53:04.We have given away the secret that you put everything at home! I think
:53:05. > :53:09.Tom is top of the list today. This is the Muga Rosado Rioja, a rose,
:53:10. > :53:15.and what I found was it is very summary and Spanish. That really
:53:16. > :53:20.ties in with the feeling of the dish. It completes the narrative.
:53:21. > :53:26.Absolutely perfect. It is not too heavy. Some nice natural fat
:53:27. > :53:34.elements. You are loving the dish and ignoring the wine. Let me know
:53:35. > :53:40.if you are happy with it. Very nice. It can commence very well. Lots of
:53:41. > :53:44.fat going on with the chorizo and the avocado. It cuts through that.
:53:45. > :53:53.You really need something quite refreshing. There is that. Rebecca
:53:54. > :53:56.is knocking it back! With that meal I wouldn't necessarily have a glass
:53:57. > :54:05.of wine because there are lots of fried things. Would you have a beer?
:54:06. > :54:16.Yes. This is lovely with it. I always call rose wine vino collapso!
:54:17. > :54:20.Now you know what my holidays are like. And it is time to catch up
:54:21. > :54:27.with the Hairy Bikers, going retro doing scampi in a basket that they
:54:28. > :54:54.are using mangosteens, of course. -- long langoustines.
:54:55. > :54:56.We're going to cook for you something that
:54:57. > :54:58.We're got lovely langoustines from Scotland, a delicate
:54:59. > :55:03.And we're going to treat them to the dark, deep flavours
:55:04. > :55:05.of British bitter to make a light and crunchy batter.
:55:06. > :55:09.The scampi you put in, the crunch you eat.
:55:10. > :55:11.And this is a new product we just found.
:55:12. > :55:13.It's smoked langoustines, and they taste epic.
:55:14. > :55:16.Our scampi in the basket won't just have the world's best beer batter,
:55:17. > :55:19.it's going to be a mixture of smoked and regular langoustines.
:55:20. > :55:21.And we're going to teach you how to make a tartare
:55:22. > :55:23.sauce from scratch, because it's beautiful.
:55:24. > :55:28.Let's make a splatter and have a go at batter.
:55:29. > :55:32.We're using 75 grams of cornflour, and 200 grams of plain flour.
:55:33. > :55:34.The mixture of the two flours will give us, well,
:55:35. > :55:40.The cornflour is fabulous, because it gives a crack
:55:41. > :56:05.That's the consistency we're looking for.
:56:06. > :56:14.Next, we add two tablespoons of white wine vinegar.
:56:15. > :56:19.This has the effect of making the batter super-crispy.
:56:20. > :56:22.Much like Yorkshire pudding, we're going to leave that aside
:56:23. > :56:25.to rest until the flour expands and absorbs the beer
:56:26. > :56:30.But, you know, deep-frying in batter doesn't have to be unhealthy,
:56:31. > :56:32.cos what happens is, the thing you're frying,
:56:33. > :56:42.The steam pushes the fat out while the outside goes crispy.
:56:43. > :56:46.Time to start the tartare sauce by making a mayonnaise.
:56:47. > :56:55.First, crack two large egg yolks into a bowl with a pinch of salt
:56:56. > :57:03.What we're going to do is whisk them...
:57:04. > :57:14.And that means that the egg yolks have emulsified
:57:15. > :57:31.Now, this needs to be drizzled in with a delicacy.
:57:32. > :57:56.And in next to no time, emulsification takes place.
:57:57. > :58:16.Chop six gherkins, along with a handful of capers.
:58:17. > :58:21.Just going to put these into the mayonnaise.
:58:22. > :58:24.And the chopped gherkin or cornichon.
:58:25. > :58:29."Cornichon" is just French for gherkin.
:58:30. > :58:35.We put in some parsley and some tarragon.
:58:36. > :58:39.Look at that curly parsley, it's like a Martian's afro.
:58:40. > :58:57.So we're going to have the best ever scampi, with wonderful
:58:58. > :58:58.British beer batter home-made tartare sauce...
:58:59. > :59:03.At this point, we should adjust the seasoning.
:59:04. > :59:09.We're using a chip pan so we can see what's going on.
:59:10. > :59:13.But deep fat fryers are safer and easier when you're cooking
:59:14. > :59:22.Shall we just mix up the smoked langoustines with the ordinary ones?
:59:23. > :59:25.Then it's like a lovely pic'n'mix and surprise party.
:59:26. > :59:29.Now, put some flour in a plastic bag or a bowl, and season
:59:30. > :59:35.The seasoned flour, apart from drying them off,
:59:36. > :59:38.it ensures that the batter sticks to the scampi.
:59:39. > :59:41.How many times have people tried to do this at home,
:59:42. > :59:44.That's because you don't flour them first.
:59:45. > :59:51.Yeah, when I was a kid, he was always my favourite
:59:52. > :00:09.Just hold it for a little bit, and then drop it in.
:00:10. > :00:11.Beer has a magical effect on the batter,
:00:12. > :00:13.adding both body and lightness at the same time.
:00:14. > :00:27.As soon as they're golden, they'll be done.
:00:28. > :00:29.Man, as soon as these come out, we're ready.
:00:30. > :00:31.Let's make this the best, most jaw-dropping scampi
:00:32. > :00:41.They've been out for the night and they've got battered.
:00:42. > :00:57.Comes through nice, robust, beery, yeasty flavour.
:00:58. > :01:06.And remember, this batter is not just for scampi.
:01:07. > :01:08.The secret's the cornflour, the beer and the vinegar.
:01:09. > :01:11.Get into your beer and appreciate it for what it is, because it's
:01:12. > :01:25.That did look amazing. I could eat a bowl of that. Time to speak to some
:01:26. > :01:34.of you at home. First we have Norma from Wales. What is your question?
:01:35. > :01:50.Good morning, how are you? We are great. Lovely sunny day here. I had
:01:51. > :01:52.some dark slices and I'm wondering what is best to do with them? --
:01:53. > :02:11.pork belly. Norma, Elijah? -- how are you? Everybody is showing
:02:12. > :02:24.off their linguistic skills. Take the pork belly slices, cook them
:02:25. > :02:30.slowly, so thick, put them for an hour and a half, let them cool down
:02:31. > :02:33.in the stock, take the meat of the range, get some sliced black
:02:34. > :02:40.pudding, line little tray with cling film, push the meat and the black
:02:41. > :02:50.pudding into the tray, let it set, then you can that -- chopped that,
:02:51. > :02:59.little bites, deep fry them. Steve wants to deep fry everything. What
:03:00. > :03:06.would you match wine with? There is a wine from the Lyra Valley made
:03:07. > :03:08.from Shanahan blanc. It would work well with the black pudding. It is
:03:09. > :03:21.brilliant with Park. Is that good for you? I will give it
:03:22. > :03:25.a go. Would you like heaven or hell? Definitely heaven. Definitely
:03:26. > :03:36.heaven. Rebecca, some tweaks for you. Question for Susie. What wine
:03:37. > :03:45.would you recommend? The most obvious would be an Argentinian
:03:46. > :03:49.malbec, really easy drinking. You could do an Italian red which has
:03:50. > :04:16.got a touch of sweetness. Another from Li Yan, she says, what joint of
:04:17. > :04:23.beef do you use to cook braised beef? Yell that you could lacquer it
:04:24. > :04:31.with Marmite or treacle, aromatic vegetables, quite a lot of red wine,
:04:32. > :04:34.cook it with the lid on at 130 degrees, after eight hours,
:04:35. > :04:47.beautiful, it will fall off the bone. Sounds great. I would go for
:04:48. > :04:58.brisket. Once it has cooled down you can slice it. You've got the
:04:59. > :05:13.croquette thing going on, then you deep. -- deep fry it. I would go for
:05:14. > :05:17.a northern Rhone wine. It is fruity and dark but also a bit peppery.
:05:18. > :05:25.Let's go back to the phones. What's your question? I have a leg of the
:05:26. > :05:30.venison and would like a recipe for slow cooking. We may be doing
:05:31. > :05:36.venison carpaccio later, leg is not ideal for that. What would you do? I
:05:37. > :05:49.would take it off the bone, two centimetre dace, season it, flower
:05:50. > :05:57.it, roast vegetables, seared meat, put in some redcurrant jelly,
:05:58. > :06:15.cranberries, red wine, stark, cook at 160 degrees and serve with roast
:06:16. > :06:19.veg. Do you use venison in your part of Wales? We have a local supplier.
:06:20. > :06:29.Don't use a lot of it in all honesty. I'm not sure I would deep
:06:30. > :06:41.fry it. You probably could. Maybe more relaxed. Put it into a source,
:06:42. > :06:51.a reduction, like the sticky rib. What wine would you go? I would go
:06:52. > :07:01.over something from north-central Spain, quite a big, juicy wine.
:07:02. > :07:10.Sounds delicious. What would you go for? Venison, hell. I am loving
:07:11. > :07:26.Rebecca, I am a bit upset about that. It is more approachable. That
:07:27. > :07:30.was brilliant. Now it's time for the food reports. It is the Eurovision
:07:31. > :07:34.Song Contest from Ukraine so we've sent a regular to Bradford to find
:07:35. > :07:47.out how the British Ukrainian community will be celebrating. This
:07:48. > :07:49.weekend, my home country of Ukraine is hosting the Eurovision Song
:07:50. > :08:02.Contest so we came to Bradford to visit one of the communities in the
:08:03. > :08:13.UK. Welcome to the Ukrainian community centre.
:08:14. > :08:23.What is the history of the community centre here? It was established
:08:24. > :08:27.after the Second World War when our appearance came here as refugees.
:08:28. > :08:34.They wanted to cherish everything that was dear to them from Ukraine,
:08:35. > :08:39.dancing, singing, embroidery. Now we have second, third, fourth
:08:40. > :08:46.generation Ukrainians wanting to maintain these traditions. What do
:08:47. > :08:54.you eat here? We have got beetroot soup and dumplings. They found it
:08:55. > :09:03.hard to make them at home so it is a double bonus to come here. Do you
:09:04. > :09:09.think a lot of people will travel to Ukraine to watch Eurovision? Some
:09:10. > :09:13.will be but some will be quite content to watch it at home. We will
:09:14. > :09:23.show it on the big screen and we hope people will come down and watch
:09:24. > :09:28.it. I will show you how we make dumplings in the south of Ukraine.
:09:29. > :09:33.You make them slightly differently. Yes, we make them with mashed
:09:34. > :09:45.potatoes and grated cheese. Cheshire? Cheddar. It needs to be
:09:46. > :09:55.slightly sour. Put as much as you can end but not too much then pinch
:09:56. > :10:03.it together, making sure all of the space is out. You cannot count the
:10:04. > :10:15.amount that you have made, it is bad luck. Will you chewed into the
:10:16. > :10:27.Eurovision Song Contest? Definitely. I will be rooting for Ukraine. That
:10:28. > :10:36.looks absolutely amazing. We are off to Northern Ireland to find out how
:10:37. > :10:43.sea kelp is farmed. You are on the board at two minutes and 32 seconds.
:10:44. > :10:49.Tom, it has been so long. Have you been practising? Yes. You know the
:10:50. > :11:02.rules. You can use anything in front of you. I would suggest salt and
:11:03. > :11:03.pepper. I'm only the judge. The clock stops when the omelette hits
:11:04. > :11:19.the plate. Tom has some skill, some wrist
:11:20. > :11:29.action. You've got eggshell in there.
:11:30. > :11:43.I mean, seriously. There is deconstruction and there is raw. I'm
:11:44. > :11:52.not rocky. I'm not eating that. That bit is cooked. We wanted you to
:11:53. > :12:04.taste these. I might taste for the flavour in here. That is better.
:12:05. > :12:12.There is a bit cooked there. They are both appalling. You present that
:12:13. > :12:21.to me. What have I done to you? Unbelievable. Now we do raw
:12:22. > :12:30.omelettes. Let's see what the scores on the doors are. Steve, you got...
:12:31. > :12:34.Do you think you're on the board? Have I not been disqualified? A
:12:35. > :12:54.roundabout that. Your time was... Personally, it is a great time,
:12:55. > :13:05.1768, but it was absolutely appalling. Tom, to be fair, his
:13:06. > :13:10.claim is -- you would have beaten him by one second but much as I love
:13:11. > :13:15.you guys, and the food you presented this morning was delicious, they
:13:16. > :13:24.would not get through the Olympics here. Not a chance. It is Eurovision
:13:25. > :13:26.tonight. You need to give up on making omelettes, she is not giving
:13:27. > :13:40.up on you. It would be great if we won. That is
:13:41. > :13:49.enough for the omelettes. We'll Rebecca get Food Heaven or Food
:13:50. > :13:54.Hell? We will find out the result after Nigella Lawson treats us to
:13:55. > :14:08.this... Take it away. But when I want to bring something
:14:09. > :14:10.delicious to the table just for myself, a new favourite
:14:11. > :14:13.is my spelt spaghetti with a no-cook There's not a type
:14:14. > :14:37.of pasta I don't love. This larder is gratifyingly
:14:38. > :14:39.full of the stuff. But recently, I've developed
:14:40. > :14:41.something of a pash But, you know, there's nothing
:14:42. > :14:45.new under the sun and spelt is, It's robust, it's earthy,
:14:46. > :14:51.and it deserves a full-on sauce. When I say a full-on sauce,
:14:52. > :14:55.I am talking about flavour. My spelt spaghetti with olives
:14:56. > :15:04.and anchovies is a breeze. It's a bit like wholewheat
:15:05. > :15:12.spaghetti, spelt spag, Tumbling in of ingredients
:15:13. > :15:23.and a quick glitz. I prefer green, but the
:15:24. > :15:28.only important thing This sauce is at least
:15:29. > :15:41.loosely based on pesto, so after these fruits of the earth
:15:42. > :15:44.and the ocean, some pine nuts. I love the punch you get
:15:45. > :16:03.from the salty anchovies and the olives, but really
:16:04. > :16:05.I need zing as well and And what's more, zest
:16:06. > :16:09.as well as juice. There's no point using just
:16:10. > :16:12.the juice, because all I'm not going to worry
:16:13. > :16:22.unduly about getting Parsley is nearly always
:16:23. > :16:35.used as a garnish. It's a horrible word
:16:36. > :16:37.but that's what it is. But when you use it
:16:38. > :16:40.as an actual ingredient, you notice how strong it is,
:16:41. > :16:43.what flavour, full of iron as well. I don't need salt
:16:44. > :16:55.because of the anchovies. However, I need oil
:16:56. > :16:57.and quite a bit of it to help this emulsify
:16:58. > :17:01.and become a sauce. Even though there are a lot
:17:02. > :17:12.of anchovies in here, you'd be surprised how many
:17:13. > :17:16.anchovy-phobes like this. Now, I admit at this stage it may
:17:17. > :17:26.not seem to have the wow factor, Perfect, still with
:17:27. > :17:44.a bit of bite to it. Before I drain the pasta,
:17:45. > :17:47.I want to hive off some of the starchy cooking water,
:17:48. > :17:49.as is my wont. Final blitz with my pasta
:17:50. > :18:17.water, just a bit of it. And now I'm excited because it's
:18:18. > :18:30.ALL coming together. This spaghetti, that sauce,
:18:31. > :18:42.they are made for one This spelt spag is actually
:18:43. > :18:54.great cold as well. So I'll leave some to eat cold
:18:55. > :19:02.but I think most now warm. Since I do have some sauce
:19:03. > :19:14.left in here, not a lot, I am happy because I know
:19:15. > :19:56.its modest appearance utterly Thanks. That looks delicious. It has
:19:57. > :20:02.all looked good today. Wonderful, wonderful. Time to find out if
:20:03. > :20:09.Rebecca is getting her food heaven or food hell? Please heaven, please
:20:10. > :20:13.happen. I have been offered to take bribes but the BBC will not be
:20:14. > :20:18.happy. Your food heaven is beautiful sticky toffee pudding with dates,
:20:19. > :20:26.Walnut sauce, Caravelle, delicious sauce poured over sticky toffee
:20:27. > :20:30.pudding. Eggs, butter, lovely ingredients, and a lovely vanilla
:20:31. > :20:34.custard as well on the side. Or your food hell which could be a beautiful
:20:35. > :20:41.roasted loin of venison, chilled down, Carpaccio, pickled cherries,
:20:42. > :20:47.deep-fried kale, sweet and sour beetroot, and then a lovely celeriac
:20:48. > :20:55.puree. All fabulous ingredients. In rehearsal that was delicious. She
:20:56. > :21:00.isn't convinced! Down to these three, ladies first? It has got to
:21:01. > :21:04.be heaven. I love sticky toffee pudding. Of course heaven. I'm in
:21:05. > :21:08.heaven. That said, lovely. We've got it. Clear all of that, please, girls
:21:09. > :21:19.and boys. All that is aback. Brilliant. Tom,
:21:20. > :21:34.you make the Caravelle source and put the walnuts in at the end. And
:21:35. > :21:41.then the blaze as well. Obviously Rebecca has got her swimming with
:21:42. > :21:46.the kids. What is the title? Swim stars. Do your kids swim? Yes,
:21:47. > :21:53.fillet has just gone up to stage five. Fantastic. He said he wanted
:21:54. > :21:59.to go swimming in the morning. It is a great thing at the weekend. Just
:22:00. > :22:05.for half an hour. Not 3000 metres! And you are one of the first patrons
:22:06. > :22:11.of women's sport. Yes, obviously being a woman in sport myself, they
:22:12. > :22:16.are fantastic charity. It is just trying to get girls at school back
:22:17. > :22:22.into sport. You do it as a kid, and then you get more self-conscious.
:22:23. > :22:26.You don't want to be embarrassed. And I think with kids these days
:22:27. > :22:30.there is a lot of potential visitors looking at a screen, eating too
:22:31. > :22:36.much. Just getting out and doing sport. And they love it. My kids
:22:37. > :22:41.just love all sport, they really do. I hated PE at school. Playing dodge
:22:42. > :22:46.ball and the boys just used to throw the ball at the girls so hard. We
:22:47. > :22:51.just sat there. It has changed so much now, which is great. So many
:22:52. > :23:00.girls are now enjoying playing sport. Did you excel at swimming as
:23:01. > :23:05.a child? No. I just chatted too much when I went swimming as a kid! I
:23:06. > :23:09.didn't really get good until I was in my teenage years and then I
:23:10. > :23:13.really loved it. Your mum said you were a natural swimmer. I was always
:23:14. > :23:16.confident and I was wanted my birthday parties at the swimming
:23:17. > :23:24.pool. But I was more interested in the chatting than working hard. What
:23:25. > :23:27.I have got in here, butter and sugar which I have whisked up and I have
:23:28. > :23:35.added the eggs and I am bringing it all together. Tom is making a lovely
:23:36. > :23:40.caramel. Steve is doing the dates, covering them in hot water and some
:23:41. > :23:44.bicarbonate of soda. And I will finish in here with sunflower,
:23:45. > :23:50.whipping it. The great thing about this is all together it is very
:23:51. > :23:58.easy. -- I will finish in here with some flour. I could just have the
:23:59. > :24:04.toffee sauce! You are not allowed just toffee sauce! They are just
:24:05. > :24:08.chopped and they go in that of resource afterwards. When you are
:24:09. > :24:15.training you can have lots of carbohydrate. What about cake? We
:24:16. > :24:19.used to eat cake so much, so much cake! We don't drink as athletes and
:24:20. > :24:24.we don't have take aways and pizza, but we can always indulge in
:24:25. > :24:29.home-made cake. That is the way to do it. I like that. Not every day
:24:30. > :24:35.but as a treat. Of course not. That's not the way to do it.
:24:36. > :24:38.Obviously you have got the swimming thing in the schools, but as a
:24:39. > :24:46.nation are we getting fitter? Has the Olympics influenced it?
:24:47. > :24:49.Unfortunately we don't have the weather that other countries have
:24:50. > :24:54.got so they will always be out and about more. It is just one of those
:24:55. > :25:02.tough challenges, trying to get people out watching and playing Xbox
:25:03. > :25:05.and all that, trying to get them playing sport. We have had the best
:25:06. > :25:10.Olympics over the last couple of years, not just London but Rio. We
:25:11. > :25:16.are nation to be feared at sport and we just need the football team to up
:25:17. > :25:23.and we will be winning! We have got a great Premier League but we need
:25:24. > :25:29.the nation's team... My dad is a Derby County fan, not Nottingham
:25:30. > :25:37.Forest. I am just putting that out of the way. Tom is making a lovely
:25:38. > :25:42.custard. Can you remember how to do that, chef? Just about. No scrambled
:25:43. > :25:47.eggs. Exactly. We have done that already. Pour them into the moulds
:25:48. > :25:52.like this. And I am going to make sure that you are getting all of the
:25:53. > :26:01.dates at the bottom so they don't just stick. Where do the nuts go?
:26:02. > :26:07.Into the sauce. You must use these dates in Dubai? Yes. Sticky toffee
:26:08. > :26:12.pudding is one of our most popular desserts. Everybody loves that. It
:26:13. > :26:19.is classic. Toffee sauce, dense sponge, what else do you want? These
:26:20. > :26:24.go in the oven. How is the custard? I am one minute away. You have made
:26:25. > :26:30.scrambled eggs already this morning. Please don't make any more. This is
:26:31. > :26:36.as runny as my comment. It is very rare that I get to mock the male
:26:37. > :26:43.chefs so it is nice. Make the most of it! They look delicious. We are
:26:44. > :26:51.going to turn out these pudding is a bit. Asbestos hands. Do you find
:26:52. > :26:56.that your fingers become immune to hit? We used to have to lift a
:26:57. > :27:07.souffle into a silver mould. You get used to it. Asbestos fingers.
:27:08. > :27:14.Beautiful. Susie, get the wine. Tom, how is your custard? Ready, chef.
:27:15. > :27:24.Beautiful. I am so impressed with this. Fantastic. Delicious. Susie,
:27:25. > :27:30.what have you picked? I have a fine dessert Semillon from Australia. It
:27:31. > :27:34.is as sweet as the dessert, so it matches the sweetness of the
:27:35. > :27:43.dessert, which we have got to have, but it is orangey and zesty.
:27:44. > :27:49.Clustered around the side. -- custard around the side. We have
:27:50. > :27:56.some left so take them home with you. Are they just for me! That why
:27:57. > :28:05.looks delicious. Thank you. You're not against sweet wine with sweet
:28:06. > :28:11.dessert? I think just a little bit. A half bottle at ?6, not loads. Just
:28:12. > :28:19.a little bit at the end of the meal. Go on, Susie. This is heaven! It is
:28:20. > :28:26.looking brilliant. I am loving this. I have just double dipped. It is
:28:27. > :28:33.fine. We trust you. Your one is in the middle. You have just done it so
:28:34. > :28:40.you get them all! Do you like the wine? Absolutely delicious. Not too
:28:41. > :28:47.sweet. That is all from us on Saturday Kitchen life. Thank you to
:28:48. > :28:56.our fantastic studio guests. All the recipes from the show are on the
:28:57. > :29:01.website. Next week we have best bites with Matt Tebbutt, tomorrow
:29:02. > :29:02.morning at 9:45am on BBC Two. Have a