Angela Hartnett hosts the weekly cookery show, with chefs Tom Aikens and Stephen Terry and guest Rebecca Adlington. Susie Barrie picks the wines to go with the studio dishes.
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Good morning, it is time to get cooking. I'm Angela Hartnett and
this is Saturday Kitchen Live. Welcome to the show. Stephen Terry,
Tom Aikens and wine expert Susie Barrie are here. Good morning to you
all. How are you? Tiptop. What are you cooking? Roast scallops, served
with a lovely piccalilli. Yellow -- home-made is, I believe. We are
doing a crispy chicken thigh, aioli and treat so. It is nice and visual.
Suzy, welcome, nice to have you here. Your matching wine. Pretty
much, I've got every colour of wine. I've got a rainbow of wine. I had
blue wine the other week. It was horrible. We've got some brilliant
films from some of the biggest stars of the food world. We have Rick
Stein, the incredible spice men, the Hairy Bikers and Nigella Lawson. We
have one of the country's favourite swimmers ever. She is a four-time
Olympic medal winner and she obviously loves a challenge. She has
taken part in the jump, the jungle, let's see if she likes a challenge
in the kitchen. Please welcome Rebecca Adlington. Straight down
from Nottingham this morning. I live in Manchester now. That is even
further! You left this morning on time. Left the house at 5am. My
daughter does not wake up till half past seven. What is your food
heaven? Sticky toffee pudding. Anything toffee, Caramilk, I
absolutely love. Perfect. If you get it I will make that. Food Hell, what
is that? I don't eat fish so that is not out but I have gone for a game.
Anything with venison just puts me off. My sister is a vegetarian so
I'm a little bit funny about meat so I've chosen game. You don't like
fruit with meat. I sound like a really fussy eater. So your Food
Heaven, lovely sticky toffee pudding, little bit of water,
vanilla, we will add the cream, the sugar, the butter and the eggs. Then
we make a rich toffee sauce. Pour it over and finished with delicious
walnut. Food Hell will be venison carpaccio. We will marinade it in a
source, the fry some keel, little bit of silly react, pickled
beetroot. You would love it. I don't even like kale! It is lucky you are
a good swimmer. If you would like the chance to ask us a question then
call the number. If I get to speak to you I will ask
you whether you want Rebecca to face Food Heaven or hell. You can get in
touch with the social media. On with the cooking. See you in a bit. Tom,
you are up. There is always 50 million ingredients with this. We
are doing lovely scholar ups, piccalilli, all these different
spaces. You're going to do the cauliflower puree so slight that up
nice we've got the curry pastes, turmeric and curry powder. We have
the vinegar here, and some salt, we bring that up to a simmer then we
pickled florets. Then we add the cucumber and the onion. Would you
say this is a classic Tom Aitken this? It is kind of classic, you've
got the sweetness, you got the sharpness, adding the turmeric and
the curry powder makes it more traditional. The good thing with the
piccalilli, I genuinely don't use it, let it store. Isn't that funny
how everything has turned around now. If I have another kimchi I may
have different -- may have to shoot myself. It has become a trend. The
reason I'm doing this dish, my mum was born and raised in Norfolk, we
grow everything in the garden, she would fill up the store cupboard,
that is kind of what we did as kids. It got me into cooking. When you say
kids, your twin brother? He is a chef as well. Your globetrotting. I
am off to goodbye after this programme. I've got a restaurant
there. It is called pots, plan, or bored. So if I had a ball soup what
would I get it in? A ball. Of course... Obviously we have the
kitchens in London. How many you have got? Four or five. Where is the
latest one? Birmingham. The first one outside of London. We opened
that at the end of December. That is a brave time to open a restaurant. I
have to say, opening up outside London was a refreshing change. With
London you struggle to get staff. Within two weeks of advertising it
was all filled. So it was a nice change. In the kitchen it is all
about British classics. You will find something like this dish on the
menu. We've got the diced vegetables, I've got the cauliflower
with the curry paste, if you can do half an onion... Will I had that?
Just chuck it in. Anger do a little better of corn flour as well. We
will thicken with that. And I just beckons it up so you don't want to
reduce it too much? What we do afterwards, we chop it up really
finally. This is quite English. They are quite an English style of food
that you are classically trained French chef. Predominantly I work
with French chefs. There were two that were a main inspiration to me.
I worked where Gordon is now. In the early 90s. Were you there when I did
a trial shift? I went there I never remember. Every time I see him he
talks to you but he ignored me for the whole day. I was sitting there
chopping lamb bones, barely looking up. He's such an inspiration, he's
amazing. Then I worked in Paris and that was a real experience. That was
a tough kitchen. That is one of the most iconic kitchens ever. It is
like harvest back in the day. Not quite at the same level but... It
was insane, I was up at 5am and back at 2am. Three hours of sleep. How is
your French? Tres bon. We don't want to cook this too long. This lemon,
can I get rid of it? Does it matter that you're taking them off the
shell? Do they need to be fresh? I prefer hand dived scallops. You are
assured of where they are coming from. Chefs should have a good
relationship with suppliers. With the live scholar, they will stay
alive for a few days, they are always fresh and you want to have a
fresh scholar. If they are not hand dived, they are dredged? Yes. If you
want to ask anything give us a call. They are charged at your standard
network rate. A little bit of curry seasoning as well. Fresh scholars
are hard to get a hold of but if you've got a good relationship with
a restaurant that you go to regularly they can probably order
them for you. You will not get them in the supermarket. They will never
be great. They can look a little bit sad in the supermarket. You've got
two little girls now. Three and five. Is it easy to be a father or a
restaurant are forced -- restaurant owner? Both are complicated. He
loves you really, girls! They are funny little things but they do love
cooking. Delay cook with you? On the weekends. We make simple stuff, they
like to make a lot of mess. I don't know where they get that from,
definitely not me. I did a little stint in your kitchen once, when you
were at Charlotte Street. You've obviously got this trait. When I did
my trial with Mark as he gave me 20 Shalott, talk about them worse job
ever. When I did that, he never said a word to me all day and at the end
he said, do you want a job? You have blitzed that piccalilli. That the
space in there, the Chile, just to get the flavour. I love piccalilli,
I've really got into it. Great with meat as well. The base of this is
mangled. You have the sweetness of that. With the liquor from the
cauliflower I've also done some raisins. You to blitz this was a
little bit of form? Yes please. It is a simple -- you can do at home.
It always add interest, the piccalilli. The cauliflower is nice.
We've got brilliant Rebecca who is the best swimmer in the world but
does not like fish. I like cauliflower! You could do it with
some duck, maybe would be nice. Hamm would be nice. Or even on its own. I
will get your Rick Spielman. -- I will get you a big spoon.
Just passed me the curry oil. Just drizzle that bond. There are three
scallops and there are four of us. We are really giving on this show
today. That girl has won four medals for this country, can be sure that
of love? Name of the dish? Roast scallops with generic and chilli and
piccalilli. -- turmeric. Wright, beautiful. Rebecca, you can
eat a bit of the garnish. That was so quick. Guys, have a try, see what
you think. Tuck in. Have some of the garnish and you will be fine.
Exactly. Go on then. Steve is happy having a whole scallop to himself.
What about the wine? Do you like the piccalilli? Really good. That is
amazing. I don't like it in a jar. Tom, we have an Italian whites to go
with your scallops. Not necessarily the wine you would expect with a
dish like this. You might think of the new world, but this is Italian.
Pasqua Passimento Bianco. It is a lovely, rounded, happy wine. Happy
wine, happy chefs. It has got a great label and the reason it works
so well is because some of the grapes were partially dried before
they were fermented. It gives intensity and sweetness which is
what you need with this bit of spice. The spice is so subtle but it
is there and it is just offsetting it. It is difficult to match wine
with intense spices and vinegar. Good choice. It has that roundness
to it that works well. The acidity is quite cutting and the round is
married with that perfectly. How disciplined are you? You are still
very fit. I'm fine! This is delicious without the scallops! I am
fine! Relent, I love that. What are you making for hours later? Chicken
and deep-fried avocado with aioli. All your favourite things. If you
want to ask is a question, call 033 zero 123 1410, but please call
before 11 o'clock. And you can tweet us. Now it is time to join Rick
Stein on a trip to the Far East, in Sri Lanka trying out an unusual
fishing technique. I hope you enjoy the swim!
'I have to say that I've never been happier anywhere on my travels
than when I was here, but I was very conscious
of the terrible fighting that was still going on in the north
Here in the south, just outside the capital, Colombo,
it would be easy to forget the strife elsewhere.
Everywhere I went, I was greeted with smiles and enthusiasm.
Maybe it's because tourists have been put off coming
here and the locals are very keen to show that life still goes on.
I had been told that some of the fishing scenes in Sri Lanka
would be some of the most visual I was likely to see anywhere
but I must say it's exceeded all my expectations.
I mean, it's like central casting fishing-wise.
When I first saw it, I just thought of Newlyn,
of those Newlyn school of painters, people like Stanhope Forbes,
from the last century, from Victorian times,
because all those boats are still powered only by sail.
These ones here which are motorised just bring the fish into the shore
But to me it's just like I can hardly believe I'm here.
I met up with Dharshan, a famous chef here, half
I am totally knocked out by what I'm seeing.
Plenty of fish, lovely-looking fishing boats, what
These wind-powered boats are catching shrimp and prawns.
They bring it out here and then take it back to the market.
Most of the time all these prawns are alive and it's a wonderful thing
to have so close to the capital city of Colombo.
Being half Japanese, half Sri Lankan, it must
I think food, any kind of food, starts with ingredients,
not with the other sauces or spices you add, and as long as you have
good ingredients you can do any kind of food,
it'll turn out better and that's very true for Japanese
Naturally, where fishing boats land fish there's a market.
I only wish I'd bought my old copy of The Observer Book
I'd never turn down a trip to a fish market.
I just like to see how different it all is.
From where you come, what's the fish market like out there?
It's nothing like here, the fish market at home,
but I mean this is as fresh as you could ever see fish.
One of the things we have at home of course is refrigeration,
as you do in Tokyo, and that is a good thing and a bad
thing because once you've got fish refrigerated,
But all the time it's getting....not so good.
Out here the market closes around one.
Refrigeration, yes, it would be nice to have it,
but right now if it gets sold by 1pm, we don't need to have it.
What is really impressing me is there's no smell of fish here.
Everyone thinks seafood smells, it doesn't.
I was asked if I fancied a trip with a bunch of fisherman
further south of the island near the town of Galle.
There's not many harbours here so everything is launched,
with quite a bit of effort, off the beach.
The boat is called an Oru and one of this size could certainly
cope with ocean storms, but many of them are
I was told that up to 80% of the local fleet was
Anyway this turned out to be a sort of seine net fishing,
with the boat laying out the net in a great big circle.
And then they all started to jump ship.
This is the strangest way to catch fish I've ever seen.
So the reason they keep jumping into the sea is to scare the fish
This is the open end of the net, so they're making as much splash
and as much movement with their hands, so the fish
I feel like jumping in myself actually.
Well, I am a water baby and it was very hot and it did feel
I don't know how effective I was, but I loved to get involved.
Mind you, getting out again is a whole different ball game.
I know a thing or two about fishing and I'm not expecting a huge catch,
but the general air of expectation sort of burst into frantic
excitement, as it became more certain that there were indeed fish
I have to say this is a great moment for me because the number of times
we go out fishing and never catch any fish.
I think it's testimony to how much, how rich, the fishing grounds
are around Sri Lanka that there's so much good quality
Parava are really good money so they've done very,
Like fishermen all over the world, they really bond together.
It's one big family here, they look after each other.
Sabuta's just told me they're feared, cos they're really tough,
I still have to help get the Oru back in again.
And what they're chanting is, "We want to!
Rick Stein is back next week with more fabulous food from Sri Lanka.
As Matt Tebbutt explained last week, Saturday Kitchen will be live from
the Hampton Court flour show in a few weeks and we will have our own
edible garden, and meanwhile we want to encourage everybody to grow your
own produce at home, no matter how small the space you have. So you
should be harvesting your letters is this week. And if you want to plant
something, go for sweetcorn and plant those Brussels sprouts now for
Christmas. I am going to show you a great recipe using fresh lettuce,
seasonal ingredients and lovely meat that Rebecca will want to eat,
unlike Tom's fish! How are you this morning? Very well. You have come
all the way from Manchester, not just Nottingham, so further afield.
It is all good. I'm used to early mornings! That's true. What I am
going to do is cooked this lovely lamb rump. It smells amazing
already. We tenderised it overnight, putting it in garlic and rosemary,
some foaming butter, and some salt. A bit of pepper. More garlic and
rosemary. We at that as we go to cook it. And we like butter. We
think it makes everything taste a bit better and delicious. What are
you up to? Or someone still in their 20s, not even 30s... Don't age me!
OBE, four medals, what else? Being an two massive television shows,
Celebrity and The Jump. It has been crazy but since having my daughter I
love being at home. I love all that stuff but now I like being with her.
I run my swimming programme, which is my business, something I am
passionate about. You are teaching children how to swim in schools?
Yes, it is Becky Adlington Swimming Stars and we teach children three to
11 but also part of the national curriculum. Unfortunately in this
country 51% of children leave primary school unable to swim, which
shocks me when we lived on an island. It is still my mission to
get the whole of the country swimming. My daughter got her first
swimming badge this week so I was very proud. Bless her! Not to
disrespect any other athlete but swimming is a life skill, like
cooking. You have got to cook and you should be able to swim because
you could be walking down the canal or whatever, a bit like me in Corfu,
out of my depth! Do you still swim and how many miles do you do every
week? I only swim for one hour a week but I do about 3000 metres.
Honestly! That is incredible. That is nothing compared to the elite
guys. How long do they go for? I used to swim up to 80,000 metres a
week. 3000 is nothing. We have the World Championships coming up this
year. They are in Budapest, so I am going out there to do punditry work
again. I love that. Would you ever get into something like training?
What was the name of your trainer? Bill. Your coach was a huge
influence on you and your career. Would it be something you would get
into? No. I don't think I have the patience. That was my great
question! I don't have the patience. I love the kids, the grassroots,
that is what I love. I love seeing their confidence grow at learning
that life skill. When adults I would be like, why aren't you Michael
Phelps? It is great. It is always interesting after an Olympic year to
see how they do on the elite side so I will be looking forward to the
World Championships to see how those guys get on. When you do the thing
with the children, teaching, are you in the schools doing it and are
there any school that you go to? We go around some of the schools but
then the schools come to us in the day as part of the national
curriculum and I run the after-school stuff as well. I try to
visit all of the venues. I am going to Hull next week, trying to go
round the country and meeting all of the kids. Just meeting them and
being out and about. That is what you want, isn't it? Exactly. The
lamb is in the oven which will be about ten minutes. With the rump,
you want to cook it a bit more, don't serve it rare. We are going to
do a lovely pea pesto and we are adding some Parmesan to read. Pesto
with the only thing my daughter will eat! She is so fussy. This is
perfectly in season. You get the brief through and then I walk around
the kitchen and think what can I move an! -- what can I use? Get some
peas, blitz them, add the pesto, some pine nuts. Does it matter that
the peas are raw? You can eat them raw and it gives a lovely texture
and keeps them green. Ideally have it fresh but if you want to make it
in the middle of winter, use frozen peas. I am not against things like
that. There is a lovely consistency and texture to it. Add a little bit
of vinegar. It is like mushy peas. You don't see fresh peas very often
in the supermarket. Really? I think it is too much hassle for people.
Frozen peas are so convenient and they are good because they are
frozen within 20 minutes of being picked. They don't keep their
sweetness. I think it is 23 minutes, I am being told in my ear. The
expert on peas! Did you have to eat a specific diet
when you're training? Yes, we get to eat a lot of calories because we
burn so much off. Michael Phelps used to eat 5000 calories or
something crazy. It is a lot of calories but it is the right stuff.
Swimmers get ill quite a lot because we are in the pool, pushing the body
to your limit, there are a lot of nutrients we need to make sure we
are getting. A lot of protein and carbohydrates? I love them. What is
your favourite food? Pastor. We live off plaster. It is so easy. --
pasta. I should be your personal chef, that is all I do, make pasta.
When you're at school, if you ate an apple core I thought it would grow
inside you. When you swim, don't swim on a full stomach, you think
you're going to drown. Is it true? Total mess. You don't want to shove
your face with Mexican food that is going to repeat on you. But you can
totally do that. We've got some fennel, some lovely letters. All the
perfect things this season. Did you finely slice the fennel? I am not
big into the fads of healthy everything, and I think certain
things are great role and I think fennel has a really nice thing about
it. I've got that in there. I've got some lovely baby Gem lettuce, we
will put the fennel leaves there. What is going into here? That is a
vinaigrette. There is some olive oil, some garlic and a touch of
vinegar seasoning. That goes on to that. We will slightly dressed that.
Fennel is completely different raw as it is cooked. Wait until you see
the fennel plant I've got at home. Now that I am middle-aged and I have
a raised bed. I went to the garden centre and I bought the plant. It
looks lovely. The key to meet is resting. However long you cook it
you've got to rest it double that claim. If you look at the size of a
turkey, the same time you've cooked that you've got to rest it. Should
you cover it? I don't think so. It stays warm. You will see this when
you taste it. You don't want boiling meat and let the stew. Something
like this, I suggest you eat it soon. It is going to be cooked in
the middle. What are you putting with this? You could do white,
because it works well with it, but I would go for a nice juicy, fruity,
summary read. Something from the north of Italy. It is still warm! My
mum says, I don't like cold food. That test was amazing. Brilliant.
Will I be making Food Heaven, sticky toffee pudding, softening some dates
with vanilla, make a beautiful mix, then we do a rich source with
butter, Brown Madeira sugar, a touch of cream. Sprinkle the cream on top.
Or Food Hell, marinating the line and searing in a hot pan. Slice the
venison, add the Cherries, Sherry vinegar and celeriac puree. And
deep-fried kale which you don't like either. Who does? I love this! We
will wait till the end of the show to find out what you get. Now it is
time to catch up with the Incredible Spice Men. They are in Tony's neck
of the woods, Edinburgh, he cooks up a traditional pie, in the style of
the spaceman. -- space men. 'I'm taking him to meet the ladies
who have been my inspiration 'since the day I was born.' This
is where always the immigrants came. It's got that sense
of community, that sense But that's one of the things
when we were children, And if you were clever, you realised
if you helped in the kitchen, you got to lick the spoon,
you got a little bit extra. That's where my passion started,
helping my mum, my aunties. 'This social enterprise cafe gives
ladies from the local area, like my mum, a place
to showcase their fantastic What was he like when
he was a young boy? We usually buy the haggis whole
and then we open it up and then And then once we mix it up,
we make it into balls and we just... 'Now I see where Tony gets it from.'
So can you tell me briefly Gram flour, chilli powder,
coriander and a wee bit of special You've got to tell me, little hint
about what's special, Mum. I can't tell the secret,
I wouldn't even tell Tony. 'Spices were difficult
to get hold of in Scotland 'We've seen where Tony gets his love
of spicing British produce. 'Now he wants to show how spice can
bring a new lease of life What I'm going to do
for you is a traditional Scottish pie but I'll step it up a gear
with lovely spices that work well You can chop the onion,
the garlic, the chilli. We're going to start off by toasting
whole spices like we always do for a spice mixture,
just to get the Add a lovely...lemony
flavour there, quite nutty. 'These citrusy coriander seeds
are the perfect partner 'And in cuisines all over the world,
they work best as a team. What lamb dish wouldn't
have cumin in it? Adds that lovely
aromatic smell to it. 'And now for a spice
that looks as exotic as it is flavoursome.'
It's a nutmeg. Nutmeg comes out, it's
inside that dark seed. But what we're after is the outside
membrane, which is mace. 'Mace is similar to nutmeg
but sweeter, more subtle, 'and, in Britain, we buy it dried.' You've
seen it bright red when it's fresh off the tree but when it dries it
intensifies the flavour and it goes 'Unlike ground spice,
whole spices must always be heated 'to release their flavour,
but gently does it, or they will burn.' This is what's
going to add the zing to the pie. So we're just going
to pop it in here. And I'll put my salt in as well
so it grinds it down, and I'll put in some white
pepper as well. 'And now to add some heat,
and for that we need chilli. 'There are over 3,000 known
varieties worldwide. 'I'm using one that you can get
in the supermarkets. 'It's medium heat and the fire
is in the membrane, 'so for that extra kick,
I'm leaving it in.' One pepper, two chillies,
one red onion, roughly. So once you've got this mince
base with the spices and everything in it,
you can do so much - burgers, seekh kebab, meatballs,
meatballs are lovely. 'You could also use short-crust
pastry on top of the spicy filling.' So, got this lovely pie,
we're just crimping it in. 'Finally a quick brush with beaten
egg and we're going to pop 'it in the oven at 180 degrees
for an hour.' 'Now for the moment 'Crispy pastry and melt-in-the-mouth
lamb 'with citrusy juices and a good ..is fantastic, because you've got
a Scottish classic... I think he was happy with that one.
There is more from them next week. Still to come on the show, Nigella
is making a delicious pasta dish. And it is almost on that challenge.
-- the omelette challenge. Can you make a splash? You need to dive
straight in, make it to the top of the board. I have read some really
appalling puns and these are good ones. Straight in at the deep end if
you're going to make waves in this competition. Let's see if Rebecca
gets Food Heaven or Food Hell. We will find out at the end of the
show. On with the cooking. Tell us what you're making. Crispy chicken
thigh, asparagus, the chicken has been put in brine. There is a chilly
in this, some garlic. Just going to remove this excess moisture. Is this
something you would have on at your restaurant? Absolutely. An amazing
marriage of flavours. I describe my cooking as jigsaw cooking. Putting
things together that fit together nicely. Make a nice finished
product. In the case of a jigsaw it would be a classic picture. How long
have you had it? 12 years. It will be 12 this November. And you have
bedrooms? We have eight luxury bedrooms. They are nicely done, they
are not ostentatious. It is very comfortable. Tidy Welsh breakfast in
the morning. The staff are very good. We are very people friendly.
This is a cartoonish. I'm going to place this on top of the chicken. It
is posh for Wales. Is there a reason you're using the leg rather than the
breast? I like the texture, it is moisture. I am running this show.
Questions are coming from everywhere. Explain this again. What
it does, I'm putting the weight on top of the chicken. It provides the
barrier so it can rest on top of the chicken. If you're doing a stew you
can put it on top to prevent moisture loss as opposed to putting
a lid on it. The plan is there to keep it flat?
Yes, and keep the moisture in. I am making aioli with this beautiful
slow cooked garlic. I'm not appealing it because I have taken
off the woody end of the asparagus and the rest is tender so it doesn't
need to be peeled and that is just time wasting. You have quite a bit
in common, Tom and Stephen. We have both worked in France. You have both
got twin brothers. Hello! Can I tell everyone what you have something in
common? One worked in Harvey's and the other with PR. Both went to
Paris and you both trained under the same lecturer. Now you can talk.
Sorry! I went to college in Luton, Banfield College. My lecturer, Paul
Ward, the year after I left, he moved to Norwich and went to Norwich
College, where he taught Tom and his twin brother. This chap, honestly,
if it wasn't for his inspiration... He had the tall hat, the bowtie, the
shirt, the jacket. London! You've got to go to London! Like that.
Legend. He was unbelievable. Maybe he was trying to get rid of you?
Well, it worked, and I think I got the better deal. So you both came
down to London? OK, the chicken is in the oven and you are grilling the
chorizo. Asparagus in the oil. I am prepping the dandelion and the monk
speared. We have monks beard grown locally in Ross-on-Wye. You must use
so much local produce in Wales. All of it. Absolutely. We don't have
fish and shellfish. Before I knew Rebecca didn't eat fish, I was going
to do tuna. I am very considerate of the likes of our guests, so I
changed it to chicken, Tom! I know that she likes scallops! It would
have been uneventful for you, scallops and tuna! If you like any
of our recipes, visit the website. Right, the avocado. We won't be able
to get avocados any more. What is going on? Where did you get the idea
of deep frying avocados? I have no idea. I did it in London at Coast
and it went down really well. Breadcrumbs and things. That texture
thing works for people. I will do those bits that you carry on.
What is essential when you do avocado is just to fry it enough to
colour the breadcrumbs and don't create too much heat on the inside.
Post was a huge restaurant when you think about it, back in the only
90s. -- Coast. The people who came out of it was the next generation of
chefs, you and Jason. I remember you doing tomato Pana Kotter. I thought
that was so fancy. Tomato and pannacotta! Amazing. It was so
special. But there are so many dishes like that now. The
inspiration from that came from Alan. He used to do an entire
tomato. Does it matter how right the avocado is? Because I find that you
buy them and they are hard, hard, hard and then write! And you have
got to eat them that day. My local supermarket sells perfectly ripe
avocados and I buy them for the restaurant from them and I can't get
them right from my supplier. Do you get a discount? No, but they do
judge the in-house cake at a competition every year! We have
decried avocado and aioli. Dandelion, I am just showing it to
the water the ten seconds. You like rapeseed oil, don't you? And I'm
getting told off for using olive oil. It is kicking off. Lettuce is
quite nice on that grill with chorizo. That would be delicious.
Beautiful. Shall I take this avocado out? Lovely. Has it got a bit of
colour? Fine. We have the chicken. The chicken is in the oven. I will
get that. Is this on your menu? Not in its entirety. We have decried
avocado, and the chicken with chorizo, and the asparagus. --
deep-fried avocado. It is nice going from London to Wales 17 years ago,
seeing the ingredients going up the road, and now it is on the doorstep
and it is a real honour. And we are cooking together for London Food
Month in June. We don't have quite so many ingredients. We have cut it
down. It will be fine. And the aioli, which goes inside like a
fried eggs. Beautiful. Delicious. Move that. What is the name of the
dish? Crispy chicken, fried chorizo, asparagus and deep-fried avocado
with aioli. Amazing. Right, this is right up your street, Rebecca. I
think so. Tuck in. Come on, Tom, go for it. Perfect. I want a bit of
everything. You can have a bit of everything. I have never seen
deep-fried avocado. The only other chef I know that does it, but I'm
sure a lot of people do, which is why we can't say it is signature
because how would we know? But there is only one that I know and you
don't see it very often? And you have got some wine, Susie. This dish
is utterly delicious. When I tried it at home I thought it was amazing
but it is quite tricky to match the wine. You have kept me on my toes.
We have given away the secret that you put everything at home! I think
Tom is top of the list today. This is the Muga Rosado Rioja, a rose,
and what I found was it is very summary and Spanish. That really
ties in with the feeling of the dish. It completes the narrative.
Absolutely perfect. It is not too heavy. Some nice natural fat
elements. You are loving the dish and ignoring the wine. Let me know
if you are happy with it. Very nice. It can commence very well. Lots of
fat going on with the chorizo and the avocado. It cuts through that.
You really need something quite refreshing. There is that. Rebecca
is knocking it back! With that meal I wouldn't necessarily have a glass
of wine because there are lots of fried things. Would you have a beer?
Yes. This is lovely with it. I always call rose wine vino collapso!
Now you know what my holidays are like. And it is time to catch up
with the Hairy Bikers, going retro doing scampi in a basket that they
are using mangosteens, of course. -- long langoustines.
We're going to cook for you something that
We're got lovely langoustines from Scotland, a delicate
And we're going to treat them to the dark, deep flavours
of British bitter to make a light and crunchy batter.
The scampi you put in, the crunch you eat.
And this is a new product we just found.
It's smoked langoustines, and they taste epic.
Our scampi in the basket won't just have the world's best beer batter,
it's going to be a mixture of smoked and regular langoustines.
And we're going to teach you how to make a tartare
sauce from scratch, because it's beautiful.
Let's make a splatter and have a go at batter.
We're using 75 grams of cornflour, and 200 grams of plain flour.
The mixture of the two flours will give us, well,
The cornflour is fabulous, because it gives a crack
That's the consistency we're looking for.
Next, we add two tablespoons of white wine vinegar.
This has the effect of making the batter super-crispy.
Much like Yorkshire pudding, we're going to leave that aside
to rest until the flour expands and absorbs the beer
But, you know, deep-frying in batter doesn't have to be unhealthy,
cos what happens is, the thing you're frying,
The steam pushes the fat out while the outside goes crispy.
Time to start the tartare sauce by making a mayonnaise.
First, crack two large egg yolks into a bowl with a pinch of salt
What we're going to do is whisk them...
And that means that the egg yolks have emulsified
Now, this needs to be drizzled in with a delicacy.
And in next to no time, emulsification takes place.
Chop six gherkins, along with a handful of capers.
Just going to put these into the mayonnaise.
And the chopped gherkin or cornichon.
"Cornichon" is just French for gherkin.
We put in some parsley and some tarragon.
Look at that curly parsley, it's like a Martian's afro.
So we're going to have the best ever scampi, with wonderful
British beer batter home-made tartare sauce...
At this point, we should adjust the seasoning.
We're using a chip pan so we can see what's going on.
But deep fat fryers are safer and easier when you're cooking
Shall we just mix up the smoked langoustines with the ordinary ones?
Then it's like a lovely pic'n'mix and surprise party.
Now, put some flour in a plastic bag or a bowl, and season
The seasoned flour, apart from drying them off,
it ensures that the batter sticks to the scampi.
How many times have people tried to do this at home,
That's because you don't flour them first.
Yeah, when I was a kid, he was always my favourite
Just hold it for a little bit, and then drop it in.
Beer has a magical effect on the batter,
adding both body and lightness at the same time.
As soon as they're golden, they'll be done.
Man, as soon as these come out, we're ready.
Let's make this the best, most jaw-dropping scampi
They've been out for the night and they've got battered.
Comes through nice, robust, beery, yeasty flavour.
And remember, this batter is not just for scampi.
The secret's the cornflour, the beer and the vinegar.
Get into your beer and appreciate it for what it is, because it's
That did look amazing. I could eat a bowl of that. Time to speak to some
of you at home. First we have Norma from Wales. What is your question?
Good morning, how are you? We are great. Lovely sunny day here. I had
some dark slices and I'm wondering what is best to do with them? --
pork belly. Norma, Elijah? -- how are you? Everybody is showing
off their linguistic skills. Take the pork belly slices, cook them
slowly, so thick, put them for an hour and a half, let them cool down
in the stock, take the meat of the range, get some sliced black
pudding, line little tray with cling film, push the meat and the black
pudding into the tray, let it set, then you can that -- chopped that,
little bites, deep fry them. Steve wants to deep fry everything. What
would you match wine with? There is a wine from the Lyra Valley made
from Shanahan blanc. It would work well with the black pudding. It is
brilliant with Park. Is that good for you? I will give it
a go. Would you like heaven or hell? Definitely heaven. Definitely
heaven. Rebecca, some tweaks for you. Question for Susie. What wine
would you recommend? The most obvious would be an Argentinian
malbec, really easy drinking. You could do an Italian red which has
got a touch of sweetness. Another from Li Yan, she says, what joint of
beef do you use to cook braised beef? Yell that you could lacquer it
with Marmite or treacle, aromatic vegetables, quite a lot of red wine,
cook it with the lid on at 130 degrees, after eight hours,
beautiful, it will fall off the bone. Sounds great. I would go for
brisket. Once it has cooled down you can slice it. You've got the
croquette thing going on, then you deep. -- deep fry it. I would go for
a northern Rhone wine. It is fruity and dark but also a bit peppery.
Let's go back to the phones. What's your question? I have a leg of the
venison and would like a recipe for slow cooking. We may be doing
venison carpaccio later, leg is not ideal for that. What would you do? I
would take it off the bone, two centimetre dace, season it, flower
it, roast vegetables, seared meat, put in some redcurrant jelly,
cranberries, red wine, stark, cook at 160 degrees and serve with roast
veg. Do you use venison in your part of Wales? We have a local supplier.
Don't use a lot of it in all honesty. I'm not sure I would deep
fry it. You probably could. Maybe more relaxed. Put it into a source,
a reduction, like the sticky rib. What wine would you go? I would go
over something from north-central Spain, quite a big, juicy wine.
Sounds delicious. What would you go for? Venison, hell. I am loving
Rebecca, I am a bit upset about that. It is more approachable. That
was brilliant. Now it's time for the food reports. It is the Eurovision
Song Contest from Ukraine so we've sent a regular to Bradford to find
out how the British Ukrainian community will be celebrating. This
weekend, my home country of Ukraine is hosting the Eurovision Song
Contest so we came to Bradford to visit one of the communities in the
UK. Welcome to the Ukrainian community centre.
What is the history of the community centre here? It was established
after the Second World War when our appearance came here as refugees.
They wanted to cherish everything that was dear to them from Ukraine,
dancing, singing, embroidery. Now we have second, third, fourth
generation Ukrainians wanting to maintain these traditions. What do
you eat here? We have got beetroot soup and dumplings. They found it
hard to make them at home so it is a double bonus to come here. Do you
think a lot of people will travel to Ukraine to watch Eurovision? Some
will be but some will be quite content to watch it at home. We will
show it on the big screen and we hope people will come down and watch
it. I will show you how we make dumplings in the south of Ukraine.
You make them slightly differently. Yes, we make them with mashed
potatoes and grated cheese. Cheshire? Cheddar. It needs to be
slightly sour. Put as much as you can end but not too much then pinch
it together, making sure all of the space is out. You cannot count the
amount that you have made, it is bad luck. Will you chewed into the
Eurovision Song Contest? Definitely. I will be rooting for Ukraine. That
looks absolutely amazing. We are off to Northern Ireland to find out how
sea kelp is farmed. You are on the board at two minutes and 32 seconds.
Tom, it has been so long. Have you been practising? Yes. You know the
rules. You can use anything in front of you. I would suggest salt and
pepper. I'm only the judge. The clock stops when the omelette hits
the plate. Tom has some skill, some wrist
action. You've got eggshell in there.
I mean, seriously. There is deconstruction and there is raw. I'm
not rocky. I'm not eating that. That bit is cooked. We wanted you to
taste these. I might taste for the flavour in here. That is better.
There is a bit cooked there. They are both appalling. You present that
to me. What have I done to you? Unbelievable. Now we do raw
omelettes. Let's see what the scores on the doors are. Steve, you got...
Do you think you're on the board? Have I not been disqualified? A
roundabout that. Your time was... Personally, it is a great time,
1768, but it was absolutely appalling. Tom, to be fair, his
claim is -- you would have beaten him by one second but much as I love
you guys, and the food you presented this morning was delicious, they
would not get through the Olympics here. Not a chance. It is Eurovision
tonight. You need to give up on making omelettes, she is not giving
up on you. It would be great if we won. That is
enough for the omelettes. We'll Rebecca get Food Heaven or Food
Hell? We will find out the result after Nigella Lawson treats us to
this... Take it away. But when I want to bring something
delicious to the table just for myself, a new favourite
is my spelt spaghetti with a no-cook There's not a type
of pasta I don't love. This larder is gratifyingly
full of the stuff. But recently, I've developed
something of a pash But, you know, there's nothing
new under the sun and spelt is, It's robust, it's earthy,
and it deserves a full-on sauce. When I say a full-on sauce,
I am talking about flavour. My spelt spaghetti with olives
and anchovies is a breeze. It's a bit like wholewheat
spaghetti, spelt spag, Tumbling in of ingredients
and a quick glitz. I prefer green, but the
only important thing This sauce is at least
loosely based on pesto, so after these fruits of the earth
and the ocean, some pine nuts. I love the punch you get
from the salty anchovies and the olives, but really
I need zing as well and And what's more, zest
as well as juice. There's no point using just
the juice, because all I'm not going to worry
unduly about getting Parsley is nearly always
used as a garnish. It's a horrible word
but that's what it is. But when you use it
as an actual ingredient, you notice how strong it is,
what flavour, full of iron as well. I don't need salt
because of the anchovies. However, I need oil
and quite a bit of it to help this emulsify
and become a sauce. Even though there are a lot
of anchovies in here, you'd be surprised how many
anchovy-phobes like this. Now, I admit at this stage it may
not seem to have the wow factor, Perfect, still with
a bit of bite to it. Before I drain the pasta,
I want to hive off some of the starchy cooking water,
as is my wont. Final blitz with my pasta
water, just a bit of it. And now I'm excited because it's
ALL coming together. This spaghetti, that sauce,
they are made for one This spelt spag is actually
great cold as well. So I'll leave some to eat cold
but I think most now warm. Since I do have some sauce
left in here, not a lot, I am happy because I know
its modest appearance utterly Thanks. That looks delicious. It has
all looked good today. Wonderful, wonderful. Time to find out if
Rebecca is getting her food heaven or food hell? Please heaven, please
happen. I have been offered to take bribes but the BBC will not be
happy. Your food heaven is beautiful sticky toffee pudding with dates,
Walnut sauce, Caravelle, delicious sauce poured over sticky toffee
pudding. Eggs, butter, lovely ingredients, and a lovely vanilla
custard as well on the side. Or your food hell which could be a beautiful
roasted loin of venison, chilled down, Carpaccio, pickled cherries,
deep-fried kale, sweet and sour beetroot, and then a lovely celeriac
puree. All fabulous ingredients. In rehearsal that was delicious. She
isn't convinced! Down to these three, ladies first? It has got to
be heaven. I love sticky toffee pudding. Of course heaven. I'm in
heaven. That said, lovely. We've got it. Clear all of that, please, girls
and boys. All that is aback. Brilliant. Tom,
you make the Caravelle source and put the walnuts in at the end. And
then the blaze as well. Obviously Rebecca has got her swimming with
the kids. What is the title? Swim stars. Do your kids swim? Yes,
fillet has just gone up to stage five. Fantastic. He said he wanted
to go swimming in the morning. It is a great thing at the weekend. Just
for half an hour. Not 3000 metres! And you are one of the first patrons
of women's sport. Yes, obviously being a woman in sport myself, they
are fantastic charity. It is just trying to get girls at school back
into sport. You do it as a kid, and then you get more self-conscious.
You don't want to be embarrassed. And I think with kids these days
there is a lot of potential visitors looking at a screen, eating too
much. Just getting out and doing sport. And they love it. My kids
just love all sport, they really do. I hated PE at school. Playing dodge
ball and the boys just used to throw the ball at the girls so hard. We
just sat there. It has changed so much now, which is great. So many
girls are now enjoying playing sport. Did you excel at swimming as
a child? No. I just chatted too much when I went swimming as a kid! I
didn't really get good until I was in my teenage years and then I
really loved it. Your mum said you were a natural swimmer. I was always
confident and I was wanted my birthday parties at the swimming
pool. But I was more interested in the chatting than working hard. What
I have got in here, butter and sugar which I have whisked up and I have
added the eggs and I am bringing it all together. Tom is making a lovely
caramel. Steve is doing the dates, covering them in hot water and some
bicarbonate of soda. And I will finish in here with sunflower,
whipping it. The great thing about this is all together it is very
easy. -- I will finish in here with some flour. I could just have the
toffee sauce! You are not allowed just toffee sauce! They are just
chopped and they go in that of resource afterwards. When you are
training you can have lots of carbohydrate. What about cake? We
used to eat cake so much, so much cake! We don't drink as athletes and
we don't have take aways and pizza, but we can always indulge in
home-made cake. That is the way to do it. I like that. Not every day
but as a treat. Of course not. That's not the way to do it.
Obviously you have got the swimming thing in the schools, but as a
nation are we getting fitter? Has the Olympics influenced it?
Unfortunately we don't have the weather that other countries have
got so they will always be out and about more. It is just one of those
tough challenges, trying to get people out watching and playing Xbox
and all that, trying to get them playing sport. We have had the best
Olympics over the last couple of years, not just London but Rio. We
are nation to be feared at sport and we just need the football team to up
and we will be winning! We have got a great Premier League but we need
the nation's team... My dad is a Derby County fan, not Nottingham
Forest. I am just putting that out of the way. Tom is making a lovely
custard. Can you remember how to do that, chef? Just about. No scrambled
eggs. Exactly. We have done that already. Pour them into the moulds
like this. And I am going to make sure that you are getting all of the
dates at the bottom so they don't just stick. Where do the nuts go?
Into the sauce. You must use these dates in Dubai? Yes. Sticky toffee
pudding is one of our most popular desserts. Everybody loves that. It
is classic. Toffee sauce, dense sponge, what else do you want? These
go in the oven. How is the custard? I am one minute away. You have made
scrambled eggs already this morning. Please don't make any more. This is
as runny as my comment. It is very rare that I get to mock the male
chefs so it is nice. Make the most of it! They look delicious. We are
going to turn out these pudding is a bit. Asbestos hands. Do you find
that your fingers become immune to hit? We used to have to lift a
souffle into a silver mould. You get used to it. Asbestos fingers.
Beautiful. Susie, get the wine. Tom, how is your custard? Ready, chef.
Beautiful. I am so impressed with this. Fantastic. Delicious. Susie,
what have you picked? I have a fine dessert Semillon from Australia. It
is as sweet as the dessert, so it matches the sweetness of the
dessert, which we have got to have, but it is orangey and zesty.
Clustered around the side. -- custard around the side. We have
some left so take them home with you. Are they just for me! That why
looks delicious. Thank you. You're not against sweet wine with sweet
dessert? I think just a little bit. A half bottle at ?6, not loads. Just
a little bit at the end of the meal. Go on, Susie. This is heaven! It is
looking brilliant. I am loving this. I have just double dipped. It is
fine. We trust you. Your one is in the middle. You have just done it so
you get them all! Do you like the wine? Absolutely delicious. Not too
sweet. That is all from us on Saturday Kitchen life. Thank you to
our fantastic studio guests. All the recipes from the show are on the
website. Next week we have best bites with Matt Tebbutt, tomorrow
morning at 9:45am on BBC Two. Have a
Angela Hartnett hosts the weekly cookery show, with chefs Tom Aikens and Stephen Terry and special guest Rebecca Adlington. Plus great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and the Spice Men. Wine expert Susie Barrie picks the wines to go with the studio dishes.