13/05/2017 Saturday Kitchen


13/05/2017

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Good morning, it is time to get cooking. I'm Angela Hartnett and

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this is Saturday Kitchen Live. Welcome to the show. Stephen Terry,

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Tom Aikens and wine expert Susie Barrie are here. Good morning to you

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all. How are you? Tiptop. What are you cooking? Roast scallops, served

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with a lovely piccalilli. Yellow -- home-made is, I believe. We are

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doing a crispy chicken thigh, aioli and treat so. It is nice and visual.

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Suzy, welcome, nice to have you here. Your matching wine. Pretty

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much, I've got every colour of wine. I've got a rainbow of wine. I had

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blue wine the other week. It was horrible. We've got some brilliant

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films from some of the biggest stars of the food world. We have Rick

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Stein, the incredible spice men, the Hairy Bikers and Nigella Lawson. We

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have one of the country's favourite swimmers ever. She is a four-time

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Olympic medal winner and she obviously loves a challenge. She has

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taken part in the jump, the jungle, let's see if she likes a challenge

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in the kitchen. Please welcome Rebecca Adlington. Straight down

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from Nottingham this morning. I live in Manchester now. That is even

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further! You left this morning on time. Left the house at 5am. My

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daughter does not wake up till half past seven. What is your food

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heaven? Sticky toffee pudding. Anything toffee, Caramilk, I

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absolutely love. Perfect. If you get it I will make that. Food Hell, what

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is that? I don't eat fish so that is not out but I have gone for a game.

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Anything with venison just puts me off. My sister is a vegetarian so

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I'm a little bit funny about meat so I've chosen game. You don't like

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fruit with meat. I sound like a really fussy eater. So your Food

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Heaven, lovely sticky toffee pudding, little bit of water,

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vanilla, we will add the cream, the sugar, the butter and the eggs. Then

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we make a rich toffee sauce. Pour it over and finished with delicious

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walnut. Food Hell will be venison carpaccio. We will marinade it in a

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source, the fry some keel, little bit of silly react, pickled

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beetroot. You would love it. I don't even like kale! It is lucky you are

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a good swimmer. If you would like the chance to ask us a question then

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call the number. If I get to speak to you I will ask

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you whether you want Rebecca to face Food Heaven or hell. You can get in

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touch with the social media. On with the cooking. See you in a bit. Tom,

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you are up. There is always 50 million ingredients with this. We

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are doing lovely scholar ups, piccalilli, all these different

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spaces. You're going to do the cauliflower puree so slight that up

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nice we've got the curry pastes, turmeric and curry powder. We have

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the vinegar here, and some salt, we bring that up to a simmer then we

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pickled florets. Then we add the cucumber and the onion. Would you

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say this is a classic Tom Aitken this? It is kind of classic, you've

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got the sweetness, you got the sharpness, adding the turmeric and

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the curry powder makes it more traditional. The good thing with the

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piccalilli, I genuinely don't use it, let it store. Isn't that funny

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how everything has turned around now. If I have another kimchi I may

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have different -- may have to shoot myself. It has become a trend. The

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reason I'm doing this dish, my mum was born and raised in Norfolk, we

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grow everything in the garden, she would fill up the store cupboard,

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that is kind of what we did as kids. It got me into cooking. When you say

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kids, your twin brother? He is a chef as well. Your globetrotting. I

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am off to goodbye after this programme. I've got a restaurant

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there. It is called pots, plan, or bored. So if I had a ball soup what

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would I get it in? A ball. Of course... Obviously we have the

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kitchens in London. How many you have got? Four or five. Where is the

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latest one? Birmingham. The first one outside of London. We opened

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that at the end of December. That is a brave time to open a restaurant. I

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have to say, opening up outside London was a refreshing change. With

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London you struggle to get staff. Within two weeks of advertising it

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was all filled. So it was a nice change. In the kitchen it is all

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about British classics. You will find something like this dish on the

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menu. We've got the diced vegetables, I've got the cauliflower

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with the curry paste, if you can do half an onion... Will I had that?

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Just chuck it in. Anger do a little better of corn flour as well. We

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will thicken with that. And I just beckons it up so you don't want to

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reduce it too much? What we do afterwards, we chop it up really

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finally. This is quite English. They are quite an English style of food

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that you are classically trained French chef. Predominantly I work

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with French chefs. There were two that were a main inspiration to me.

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I worked where Gordon is now. In the early 90s. Were you there when I did

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a trial shift? I went there I never remember. Every time I see him he

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talks to you but he ignored me for the whole day. I was sitting there

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chopping lamb bones, barely looking up. He's such an inspiration, he's

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amazing. Then I worked in Paris and that was a real experience. That was

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a tough kitchen. That is one of the most iconic kitchens ever. It is

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like harvest back in the day. Not quite at the same level but... It

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was insane, I was up at 5am and back at 2am. Three hours of sleep. How is

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your French? Tres bon. We don't want to cook this too long. This lemon,

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can I get rid of it? Does it matter that you're taking them off the

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shell? Do they need to be fresh? I prefer hand dived scallops. You are

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assured of where they are coming from. Chefs should have a good

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relationship with suppliers. With the live scholar, they will stay

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alive for a few days, they are always fresh and you want to have a

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fresh scholar. If they are not hand dived, they are dredged? Yes. If you

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want to ask anything give us a call. They are charged at your standard

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network rate. A little bit of curry seasoning as well. Fresh scholars

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are hard to get a hold of but if you've got a good relationship with

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a restaurant that you go to regularly they can probably order

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them for you. You will not get them in the supermarket. They will never

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be great. They can look a little bit sad in the supermarket. You've got

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two little girls now. Three and five. Is it easy to be a father or a

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restaurant are forced -- restaurant owner? Both are complicated. He

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loves you really, girls! They are funny little things but they do love

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cooking. Delay cook with you? On the weekends. We make simple stuff, they

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like to make a lot of mess. I don't know where they get that from,

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definitely not me. I did a little stint in your kitchen once, when you

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were at Charlotte Street. You've obviously got this trait. When I did

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my trial with Mark as he gave me 20 Shalott, talk about them worse job

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ever. When I did that, he never said a word to me all day and at the end

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he said, do you want a job? You have blitzed that piccalilli. That the

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space in there, the Chile, just to get the flavour. I love piccalilli,

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I've really got into it. Great with meat as well. The base of this is

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mangled. You have the sweetness of that. With the liquor from the

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cauliflower I've also done some raisins. You to blitz this was a

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little bit of form? Yes please. It is a simple -- you can do at home.

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It always add interest, the piccalilli. The cauliflower is nice.

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We've got brilliant Rebecca who is the best swimmer in the world but

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does not like fish. I like cauliflower! You could do it with

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some duck, maybe would be nice. Hamm would be nice. Or even on its own. I

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will get your Rick Spielman. -- I will get you a big spoon.

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Just passed me the curry oil. Just drizzle that bond. There are three

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scallops and there are four of us. We are really giving on this show

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today. That girl has won four medals for this country, can be sure that

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of love? Name of the dish? Roast scallops with generic and chilli and

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piccalilli. -- turmeric. Wright, beautiful. Rebecca, you can

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eat a bit of the garnish. That was so quick. Guys, have a try, see what

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you think. Tuck in. Have some of the garnish and you will be fine.

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Exactly. Go on then. Steve is happy having a whole scallop to himself.

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What about the wine? Do you like the piccalilli? Really good. That is

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amazing. I don't like it in a jar. Tom, we have an Italian whites to go

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with your scallops. Not necessarily the wine you would expect with a

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dish like this. You might think of the new world, but this is Italian.

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Pasqua Passimento Bianco. It is a lovely, rounded, happy wine. Happy

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wine, happy chefs. It has got a great label and the reason it works

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so well is because some of the grapes were partially dried before

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they were fermented. It gives intensity and sweetness which is

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what you need with this bit of spice. The spice is so subtle but it

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is there and it is just offsetting it. It is difficult to match wine

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with intense spices and vinegar. Good choice. It has that roundness

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to it that works well. The acidity is quite cutting and the round is

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married with that perfectly. How disciplined are you? You are still

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very fit. I'm fine! This is delicious without the scallops! I am

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fine! Relent, I love that. What are you making for hours later? Chicken

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and deep-fried avocado with aioli. All your favourite things. If you

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want to ask is a question, call 033 zero 123 1410, but please call

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before 11 o'clock. And you can tweet us. Now it is time to join Rick

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Stein on a trip to the Far East, in Sri Lanka trying out an unusual

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fishing technique. I hope you enjoy the swim!

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'I have to say that I've never been happier anywhere on my travels

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than when I was here, but I was very conscious

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of the terrible fighting that was still going on in the north

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Here in the south, just outside the capital, Colombo,

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it would be easy to forget the strife elsewhere.

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Everywhere I went, I was greeted with smiles and enthusiasm.

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Maybe it's because tourists have been put off coming

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here and the locals are very keen to show that life still goes on.

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I had been told that some of the fishing scenes in Sri Lanka

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would be some of the most visual I was likely to see anywhere

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but I must say it's exceeded all my expectations.

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I mean, it's like central casting fishing-wise.

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When I first saw it, I just thought of Newlyn,

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of those Newlyn school of painters, people like Stanhope Forbes,

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from the last century, from Victorian times,

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because all those boats are still powered only by sail.

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These ones here which are motorised just bring the fish into the shore

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But to me it's just like I can hardly believe I'm here.

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I met up with Dharshan, a famous chef here, half

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I am totally knocked out by what I'm seeing.

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Plenty of fish, lovely-looking fishing boats, what

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These wind-powered boats are catching shrimp and prawns.

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They bring it out here and then take it back to the market.

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Most of the time all these prawns are alive and it's a wonderful thing

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to have so close to the capital city of Colombo.

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Being half Japanese, half Sri Lankan, it must

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I think food, any kind of food, starts with ingredients,

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not with the other sauces or spices you add, and as long as you have

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good ingredients you can do any kind of food,

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it'll turn out better and that's very true for Japanese

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Naturally, where fishing boats land fish there's a market.

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I only wish I'd bought my old copy of The Observer Book

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I'd never turn down a trip to a fish market.

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I just like to see how different it all is.

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From where you come, what's the fish market like out there?

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It's nothing like here, the fish market at home,

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but I mean this is as fresh as you could ever see fish.

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One of the things we have at home of course is refrigeration,

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as you do in Tokyo, and that is a good thing and a bad

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thing because once you've got fish refrigerated,

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But all the time it's getting....not so good.

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Out here the market closes around one.

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Refrigeration, yes, it would be nice to have it,

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but right now if it gets sold by 1pm, we don't need to have it.

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What is really impressing me is there's no smell of fish here.

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Everyone thinks seafood smells, it doesn't.

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I was asked if I fancied a trip with a bunch of fisherman

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further south of the island near the town of Galle.

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There's not many harbours here so everything is launched,

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with quite a bit of effort, off the beach.

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The boat is called an Oru and one of this size could certainly

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cope with ocean storms, but many of them are

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I was told that up to 80% of the local fleet was

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Anyway this turned out to be a sort of seine net fishing,

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with the boat laying out the net in a great big circle.

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And then they all started to jump ship.

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This is the strangest way to catch fish I've ever seen.

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So the reason they keep jumping into the sea is to scare the fish

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This is the open end of the net, so they're making as much splash

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and as much movement with their hands, so the fish

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I feel like jumping in myself actually.

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Well, I am a water baby and it was very hot and it did feel

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I don't know how effective I was, but I loved to get involved.

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Mind you, getting out again is a whole different ball game.

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I know a thing or two about fishing and I'm not expecting a huge catch,

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but the general air of expectation sort of burst into frantic

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excitement, as it became more certain that there were indeed fish

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I have to say this is a great moment for me because the number of times

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we go out fishing and never catch any fish.

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I think it's testimony to how much, how rich, the fishing grounds

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are around Sri Lanka that there's so much good quality

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Parava are really good money so they've done very,

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Like fishermen all over the world, they really bond together.

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It's one big family here, they look after each other.

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Sabuta's just told me they're feared, cos they're really tough,

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I still have to help get the Oru back in again.

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And what they're chanting is, "We want to!

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Rick Stein is back next week with more fabulous food from Sri Lanka.

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As Matt Tebbutt explained last week, Saturday Kitchen will be live from

:24:44.:24:48.

the Hampton Court flour show in a few weeks and we will have our own

:24:49.:24:52.

edible garden, and meanwhile we want to encourage everybody to grow your

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own produce at home, no matter how small the space you have. So you

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should be harvesting your letters is this week. And if you want to plant

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something, go for sweetcorn and plant those Brussels sprouts now for

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Christmas. I am going to show you a great recipe using fresh lettuce,

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seasonal ingredients and lovely meat that Rebecca will want to eat,

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unlike Tom's fish! How are you this morning? Very well. You have come

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all the way from Manchester, not just Nottingham, so further afield.

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It is all good. I'm used to early mornings! That's true. What I am

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going to do is cooked this lovely lamb rump. It smells amazing

:25:32.:25:38.

already. We tenderised it overnight, putting it in garlic and rosemary,

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some foaming butter, and some salt. A bit of pepper. More garlic and

:25:43.:25:48.

rosemary. We at that as we go to cook it. And we like butter. We

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think it makes everything taste a bit better and delicious. What are

:25:55.:26:00.

you up to? Or someone still in their 20s, not even 30s... Don't age me!

:26:01.:26:09.

OBE, four medals, what else? Being an two massive television shows,

:26:10.:26:16.

Celebrity and The Jump. It has been crazy but since having my daughter I

:26:17.:26:21.

love being at home. I love all that stuff but now I like being with her.

:26:22.:26:26.

I run my swimming programme, which is my business, something I am

:26:27.:26:30.

passionate about. You are teaching children how to swim in schools?

:26:31.:26:37.

Yes, it is Becky Adlington Swimming Stars and we teach children three to

:26:38.:26:41.

11 but also part of the national curriculum. Unfortunately in this

:26:42.:26:47.

country 51% of children leave primary school unable to swim, which

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shocks me when we lived on an island. It is still my mission to

:26:52.:26:54.

get the whole of the country swimming. My daughter got her first

:26:55.:26:59.

swimming badge this week so I was very proud. Bless her! Not to

:27:00.:27:06.

disrespect any other athlete but swimming is a life skill, like

:27:07.:27:10.

cooking. You have got to cook and you should be able to swim because

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you could be walking down the canal or whatever, a bit like me in Corfu,

:27:14.:27:22.

out of my depth! Do you still swim and how many miles do you do every

:27:23.:27:27.

week? I only swim for one hour a week but I do about 3000 metres.

:27:28.:27:33.

Honestly! That is incredible. That is nothing compared to the elite

:27:34.:27:38.

guys. How long do they go for? I used to swim up to 80,000 metres a

:27:39.:27:46.

week. 3000 is nothing. We have the World Championships coming up this

:27:47.:27:50.

year. They are in Budapest, so I am going out there to do punditry work

:27:51.:27:55.

again. I love that. Would you ever get into something like training?

:27:56.:27:58.

What was the name of your trainer? Bill. Your coach was a huge

:27:59.:28:04.

influence on you and your career. Would it be something you would get

:28:05.:28:09.

into? No. I don't think I have the patience. That was my great

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question! I don't have the patience. I love the kids, the grassroots,

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that is what I love. I love seeing their confidence grow at learning

:28:19.:28:23.

that life skill. When adults I would be like, why aren't you Michael

:28:24.:28:31.

Phelps? It is great. It is always interesting after an Olympic year to

:28:32.:28:36.

see how they do on the elite side so I will be looking forward to the

:28:37.:28:39.

World Championships to see how those guys get on. When you do the thing

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with the children, teaching, are you in the schools doing it and are

:28:45.:28:48.

there any school that you go to? We go around some of the schools but

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then the schools come to us in the day as part of the national

:28:53.:28:54.

curriculum and I run the after-school stuff as well. I try to

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visit all of the venues. I am going to Hull next week, trying to go

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round the country and meeting all of the kids. Just meeting them and

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being out and about. That is what you want, isn't it? Exactly. The

:29:08.:29:13.

lamb is in the oven which will be about ten minutes. With the rump,

:29:14.:29:16.

you want to cook it a bit more, don't serve it rare. We are going to

:29:17.:29:29.

do a lovely pea pesto and we are adding some Parmesan to read. Pesto

:29:30.:29:32.

with the only thing my daughter will eat! She is so fussy. This is

:29:33.:29:40.

perfectly in season. You get the brief through and then I walk around

:29:41.:29:43.

the kitchen and think what can I move an! -- what can I use? Get some

:29:44.:29:55.

peas, blitz them, add the pesto, some pine nuts. Does it matter that

:29:56.:30:07.

the peas are raw? You can eat them raw and it gives a lovely texture

:30:08.:30:11.

and keeps them green. Ideally have it fresh but if you want to make it

:30:12.:30:15.

in the middle of winter, use frozen peas. I am not against things like

:30:16.:30:20.

that. There is a lovely consistency and texture to it. Add a little bit

:30:21.:30:27.

of vinegar. It is like mushy peas. You don't see fresh peas very often

:30:28.:30:32.

in the supermarket. Really? I think it is too much hassle for people.

:30:33.:30:37.

Frozen peas are so convenient and they are good because they are

:30:38.:30:40.

frozen within 20 minutes of being picked. They don't keep their

:30:41.:30:45.

sweetness. I think it is 23 minutes, I am being told in my ear. The

:30:46.:30:47.

expert on peas! Did you have to eat a specific diet

:30:48.:31:03.

when you're training? Yes, we get to eat a lot of calories because we

:31:04.:31:07.

burn so much off. Michael Phelps used to eat 5000 calories or

:31:08.:31:13.

something crazy. It is a lot of calories but it is the right stuff.

:31:14.:31:18.

Swimmers get ill quite a lot because we are in the pool, pushing the body

:31:19.:31:24.

to your limit, there are a lot of nutrients we need to make sure we

:31:25.:31:29.

are getting. A lot of protein and carbohydrates? I love them. What is

:31:30.:31:36.

your favourite food? Pastor. We live off plaster. It is so easy. --

:31:37.:31:51.

pasta. I should be your personal chef, that is all I do, make pasta.

:31:52.:31:58.

When you're at school, if you ate an apple core I thought it would grow

:31:59.:32:03.

inside you. When you swim, don't swim on a full stomach, you think

:32:04.:32:09.

you're going to drown. Is it true? Total mess. You don't want to shove

:32:10.:32:14.

your face with Mexican food that is going to repeat on you. But you can

:32:15.:32:23.

totally do that. We've got some fennel, some lovely letters. All the

:32:24.:32:31.

perfect things this season. Did you finely slice the fennel? I am not

:32:32.:32:40.

big into the fads of healthy everything, and I think certain

:32:41.:32:43.

things are great role and I think fennel has a really nice thing about

:32:44.:32:48.

it. I've got that in there. I've got some lovely baby Gem lettuce, we

:32:49.:32:55.

will put the fennel leaves there. What is going into here? That is a

:32:56.:33:02.

vinaigrette. There is some olive oil, some garlic and a touch of

:33:03.:33:08.

vinegar seasoning. That goes on to that. We will slightly dressed that.

:33:09.:33:17.

Fennel is completely different raw as it is cooked. Wait until you see

:33:18.:33:25.

the fennel plant I've got at home. Now that I am middle-aged and I have

:33:26.:33:30.

a raised bed. I went to the garden centre and I bought the plant. It

:33:31.:33:40.

looks lovely. The key to meet is resting. However long you cook it

:33:41.:33:46.

you've got to rest it double that claim. If you look at the size of a

:33:47.:33:57.

turkey, the same time you've cooked that you've got to rest it. Should

:33:58.:34:06.

you cover it? I don't think so. It stays warm. You will see this when

:34:07.:34:12.

you taste it. You don't want boiling meat and let the stew. Something

:34:13.:34:22.

like this, I suggest you eat it soon. It is going to be cooked in

:34:23.:34:35.

the middle. What are you putting with this? You could do white,

:34:36.:34:42.

because it works well with it, but I would go for a nice juicy, fruity,

:34:43.:34:48.

summary read. Something from the north of Italy. It is still warm! My

:34:49.:35:00.

mum says, I don't like cold food. That test was amazing. Brilliant.

:35:01.:35:07.

Will I be making Food Heaven, sticky toffee pudding, softening some dates

:35:08.:35:12.

with vanilla, make a beautiful mix, then we do a rich source with

:35:13.:35:17.

butter, Brown Madeira sugar, a touch of cream. Sprinkle the cream on top.

:35:18.:35:28.

Or Food Hell, marinating the line and searing in a hot pan. Slice the

:35:29.:35:34.

venison, add the Cherries, Sherry vinegar and celeriac puree. And

:35:35.:35:42.

deep-fried kale which you don't like either. Who does? I love this! We

:35:43.:35:48.

will wait till the end of the show to find out what you get. Now it is

:35:49.:35:52.

time to catch up with the Incredible Spice Men. They are in Tony's neck

:35:53.:35:58.

of the woods, Edinburgh, he cooks up a traditional pie, in the style of

:35:59.:36:00.

the spaceman. -- space men. 'I'm taking him to meet the ladies

:36:01.:36:22.

who have been my inspiration 'since the day I was born.' This

:36:23.:36:24.

is where always the immigrants came. It's got that sense

:36:25.:36:28.

of community, that sense But that's one of the things

:36:29.:36:29.

when we were children, And if you were clever, you realised

:36:30.:36:33.

if you helped in the kitchen, you got to lick the spoon,

:36:34.:36:37.

you got a little bit extra. That's where my passion started,

:36:38.:36:40.

helping my mum, my aunties. 'This social enterprise cafe gives

:36:41.:36:42.

ladies from the local area, like my mum, a place

:36:43.:36:45.

to showcase their fantastic What was he like when

:36:46.:36:47.

he was a young boy? We usually buy the haggis whole

:36:48.:36:54.

and then we open it up and then And then once we mix it up,

:36:55.:37:07.

we make it into balls and we just... 'Now I see where Tony gets it from.'

:37:08.:37:18.

So can you tell me briefly Gram flour, chilli powder,

:37:19.:37:27.

coriander and a wee bit of special You've got to tell me, little hint

:37:28.:37:33.

about what's special, Mum. I can't tell the secret,

:37:34.:37:41.

I wouldn't even tell Tony. 'Spices were difficult

:37:42.:37:43.

to get hold of in Scotland 'We've seen where Tony gets his love

:37:44.:37:54.

of spicing British produce. 'Now he wants to show how spice can

:37:55.:37:57.

bring a new lease of life What I'm going to do

:37:58.:38:00.

for you is a traditional Scottish pie but I'll step it up a gear

:38:01.:38:04.

with lovely spices that work well You can chop the onion,

:38:05.:38:07.

the garlic, the chilli. We're going to start off by toasting

:38:08.:38:14.

whole spices like we always do for a spice mixture,

:38:15.:38:19.

just to get the Add a lovely...lemony

:38:20.:38:21.

flavour there, quite nutty. 'These citrusy coriander seeds

:38:22.:38:28.

are the perfect partner 'And in cuisines all over the world,

:38:29.:38:31.

they work best as a team. What lamb dish wouldn't

:38:32.:38:37.

have cumin in it? Adds that lovely

:38:38.:38:45.

aromatic smell to it. 'And now for a spice

:38:46.:38:49.

that looks as exotic as it is flavoursome.'

:38:50.:38:52.

It's a nutmeg. Nutmeg comes out, it's

:38:53.:38:56.

inside that dark seed. But what we're after is the outside

:38:57.:39:03.

membrane, which is mace. 'Mace is similar to nutmeg

:39:04.:39:08.

but sweeter, more subtle, 'and, in Britain, we buy it dried.' You've

:39:09.:39:11.

seen it bright red when it's fresh off the tree but when it dries it

:39:12.:39:20.

intensifies the flavour and it goes 'Unlike ground spice,

:39:21.:39:23.

whole spices must always be heated 'to release their flavour,

:39:24.:39:26.

but gently does it, or they will burn.' This is what's

:39:27.:39:37.

going to add the zing to the pie. So we're just going

:39:38.:39:41.

to pop it in here. And I'll put my salt in as well

:39:42.:39:54.

so it grinds it down, and I'll put in some white

:39:55.:39:57.

pepper as well. 'And now to add some heat,

:39:58.:39:59.

and for that we need chilli. 'There are over 3,000 known

:40:00.:40:23.

varieties worldwide. 'I'm using one that you can get

:40:24.:40:25.

in the supermarkets. 'It's medium heat and the fire

:40:26.:40:27.

is in the membrane, 'so for that extra kick,

:40:28.:40:32.

I'm leaving it in.' One pepper, two chillies,

:40:33.:40:35.

one red onion, roughly. So once you've got this mince

:40:36.:40:36.

base with the spices and everything in it,

:40:37.:40:41.

you can do so much - burgers, seekh kebab, meatballs,

:40:42.:40:46.

meatballs are lovely. 'You could also use short-crust

:40:47.:40:48.

pastry on top of the spicy filling.' So, got this lovely pie,

:40:49.:41:16.

we're just crimping it in. 'Finally a quick brush with beaten

:41:17.:41:18.

egg and we're going to pop 'it in the oven at 180 degrees

:41:19.:41:27.

for an hour.' 'Now for the moment 'Crispy pastry and melt-in-the-mouth

:41:28.:41:30.

lamb 'with citrusy juices and a good ..is fantastic, because you've got

:41:31.:41:45.

a Scottish classic... I think he was happy with that one.

:41:46.:42:07.

There is more from them next week. Still to come on the show, Nigella

:42:08.:42:19.

is making a delicious pasta dish. And it is almost on that challenge.

:42:20.:42:29.

-- the omelette challenge. Can you make a splash? You need to dive

:42:30.:42:33.

straight in, make it to the top of the board. I have read some really

:42:34.:42:39.

appalling puns and these are good ones. Straight in at the deep end if

:42:40.:42:43.

you're going to make waves in this competition. Let's see if Rebecca

:42:44.:42:53.

gets Food Heaven or Food Hell. We will find out at the end of the

:42:54.:43:00.

show. On with the cooking. Tell us what you're making. Crispy chicken

:43:01.:43:09.

thigh, asparagus, the chicken has been put in brine. There is a chilly

:43:10.:43:25.

in this, some garlic. Just going to remove this excess moisture. Is this

:43:26.:43:35.

something you would have on at your restaurant? Absolutely. An amazing

:43:36.:43:44.

marriage of flavours. I describe my cooking as jigsaw cooking. Putting

:43:45.:43:48.

things together that fit together nicely. Make a nice finished

:43:49.:43:56.

product. In the case of a jigsaw it would be a classic picture. How long

:43:57.:44:04.

have you had it? 12 years. It will be 12 this November. And you have

:44:05.:44:12.

bedrooms? We have eight luxury bedrooms. They are nicely done, they

:44:13.:44:18.

are not ostentatious. It is very comfortable. Tidy Welsh breakfast in

:44:19.:44:24.

the morning. The staff are very good. We are very people friendly.

:44:25.:44:38.

This is a cartoonish. I'm going to place this on top of the chicken. It

:44:39.:44:49.

is posh for Wales. Is there a reason you're using the leg rather than the

:44:50.:44:57.

breast? I like the texture, it is moisture. I am running this show.

:44:58.:45:05.

Questions are coming from everywhere. Explain this again. What

:45:06.:45:10.

it does, I'm putting the weight on top of the chicken. It provides the

:45:11.:45:17.

barrier so it can rest on top of the chicken. If you're doing a stew you

:45:18.:45:23.

can put it on top to prevent moisture loss as opposed to putting

:45:24.:45:24.

a lid on it. The plan is there to keep it flat?

:45:25.:45:36.

Yes, and keep the moisture in. I am making aioli with this beautiful

:45:37.:45:45.

slow cooked garlic. I'm not appealing it because I have taken

:45:46.:45:48.

off the woody end of the asparagus and the rest is tender so it doesn't

:45:49.:45:53.

need to be peeled and that is just time wasting. You have quite a bit

:45:54.:46:00.

in common, Tom and Stephen. We have both worked in France. You have both

:46:01.:46:07.

got twin brothers. Hello! Can I tell everyone what you have something in

:46:08.:46:13.

common? One worked in Harvey's and the other with PR. Both went to

:46:14.:46:16.

Paris and you both trained under the same lecturer. Now you can talk.

:46:17.:46:25.

Sorry! I went to college in Luton, Banfield College. My lecturer, Paul

:46:26.:46:36.

Ward, the year after I left, he moved to Norwich and went to Norwich

:46:37.:46:42.

College, where he taught Tom and his twin brother. This chap, honestly,

:46:43.:46:48.

if it wasn't for his inspiration... He had the tall hat, the bowtie, the

:46:49.:46:54.

shirt, the jacket. London! You've got to go to London! Like that.

:46:55.:47:02.

Legend. He was unbelievable. Maybe he was trying to get rid of you?

:47:03.:47:07.

Well, it worked, and I think I got the better deal. So you both came

:47:08.:47:13.

down to London? OK, the chicken is in the oven and you are grilling the

:47:14.:47:21.

chorizo. Asparagus in the oil. I am prepping the dandelion and the monk

:47:22.:47:27.

speared. We have monks beard grown locally in Ross-on-Wye. You must use

:47:28.:47:34.

so much local produce in Wales. All of it. Absolutely. We don't have

:47:35.:47:41.

fish and shellfish. Before I knew Rebecca didn't eat fish, I was going

:47:42.:47:48.

to do tuna. I am very considerate of the likes of our guests, so I

:47:49.:47:55.

changed it to chicken, Tom! I know that she likes scallops! It would

:47:56.:48:01.

have been uneventful for you, scallops and tuna! If you like any

:48:02.:48:11.

of our recipes, visit the website. Right, the avocado. We won't be able

:48:12.:48:18.

to get avocados any more. What is going on? Where did you get the idea

:48:19.:48:25.

of deep frying avocados? I have no idea. I did it in London at Coast

:48:26.:48:29.

and it went down really well. Breadcrumbs and things. That texture

:48:30.:48:37.

thing works for people. I will do those bits that you carry on.

:48:38.:48:43.

What is essential when you do avocado is just to fry it enough to

:48:44.:48:50.

colour the breadcrumbs and don't create too much heat on the inside.

:48:51.:48:56.

Post was a huge restaurant when you think about it, back in the only

:48:57.:49:05.

90s. -- Coast. The people who came out of it was the next generation of

:49:06.:49:10.

chefs, you and Jason. I remember you doing tomato Pana Kotter. I thought

:49:11.:49:23.

that was so fancy. Tomato and pannacotta! Amazing. It was so

:49:24.:49:30.

special. But there are so many dishes like that now. The

:49:31.:49:35.

inspiration from that came from Alan. He used to do an entire

:49:36.:49:42.

tomato. Does it matter how right the avocado is? Because I find that you

:49:43.:49:46.

buy them and they are hard, hard, hard and then write! And you have

:49:47.:49:52.

got to eat them that day. My local supermarket sells perfectly ripe

:49:53.:49:55.

avocados and I buy them for the restaurant from them and I can't get

:49:56.:50:01.

them right from my supplier. Do you get a discount? No, but they do

:50:02.:50:05.

judge the in-house cake at a competition every year! We have

:50:06.:50:14.

decried avocado and aioli. Dandelion, I am just showing it to

:50:15.:50:25.

the water the ten seconds. You like rapeseed oil, don't you? And I'm

:50:26.:50:29.

getting told off for using olive oil. It is kicking off. Lettuce is

:50:30.:50:35.

quite nice on that grill with chorizo. That would be delicious.

:50:36.:50:43.

Beautiful. Shall I take this avocado out? Lovely. Has it got a bit of

:50:44.:50:50.

colour? Fine. We have the chicken. The chicken is in the oven. I will

:50:51.:51:00.

get that. Is this on your menu? Not in its entirety. We have decried

:51:01.:51:04.

avocado, and the chicken with chorizo, and the asparagus. --

:51:05.:51:13.

deep-fried avocado. It is nice going from London to Wales 17 years ago,

:51:14.:51:18.

seeing the ingredients going up the road, and now it is on the doorstep

:51:19.:51:23.

and it is a real honour. And we are cooking together for London Food

:51:24.:51:31.

Month in June. We don't have quite so many ingredients. We have cut it

:51:32.:51:37.

down. It will be fine. And the aioli, which goes inside like a

:51:38.:51:51.

fried eggs. Beautiful. Delicious. Move that. What is the name of the

:51:52.:51:58.

dish? Crispy chicken, fried chorizo, asparagus and deep-fried avocado

:51:59.:52:06.

with aioli. Amazing. Right, this is right up your street, Rebecca. I

:52:07.:52:12.

think so. Tuck in. Come on, Tom, go for it. Perfect. I want a bit of

:52:13.:52:21.

everything. You can have a bit of everything. I have never seen

:52:22.:52:26.

deep-fried avocado. The only other chef I know that does it, but I'm

:52:27.:52:29.

sure a lot of people do, which is why we can't say it is signature

:52:30.:52:33.

because how would we know? But there is only one that I know and you

:52:34.:52:41.

don't see it very often? And you have got some wine, Susie. This dish

:52:42.:52:45.

is utterly delicious. When I tried it at home I thought it was amazing

:52:46.:52:49.

but it is quite tricky to match the wine. You have kept me on my toes.

:52:50.:52:54.

We have given away the secret that you put everything at home! I think

:52:55.:53:04.

Tom is top of the list today. This is the Muga Rosado Rioja, a rose,

:53:05.:53:09.

and what I found was it is very summary and Spanish. That really

:53:10.:53:15.

ties in with the feeling of the dish. It completes the narrative.

:53:16.:53:20.

Absolutely perfect. It is not too heavy. Some nice natural fat

:53:21.:53:26.

elements. You are loving the dish and ignoring the wine. Let me know

:53:27.:53:34.

if you are happy with it. Very nice. It can commence very well. Lots of

:53:35.:53:40.

fat going on with the chorizo and the avocado. It cuts through that.

:53:41.:53:44.

You really need something quite refreshing. There is that. Rebecca

:53:45.:53:53.

is knocking it back! With that meal I wouldn't necessarily have a glass

:53:54.:53:56.

of wine because there are lots of fried things. Would you have a beer?

:53:57.:54:05.

Yes. This is lovely with it. I always call rose wine vino collapso!

:54:06.:54:16.

Now you know what my holidays are like. And it is time to catch up

:54:17.:54:20.

with the Hairy Bikers, going retro doing scampi in a basket that they

:54:21.:54:27.

are using mangosteens, of course. -- long langoustines.

:54:28.:54:54.

We're going to cook for you something that

:54:55.:54:56.

We're got lovely langoustines from Scotland, a delicate

:54:57.:54:58.

And we're going to treat them to the dark, deep flavours

:54:59.:55:03.

of British bitter to make a light and crunchy batter.

:55:04.:55:05.

The scampi you put in, the crunch you eat.

:55:06.:55:09.

And this is a new product we just found.

:55:10.:55:11.

It's smoked langoustines, and they taste epic.

:55:12.:55:13.

Our scampi in the basket won't just have the world's best beer batter,

:55:14.:55:16.

it's going to be a mixture of smoked and regular langoustines.

:55:17.:55:19.

And we're going to teach you how to make a tartare

:55:20.:55:21.

sauce from scratch, because it's beautiful.

:55:22.:55:23.

Let's make a splatter and have a go at batter.

:55:24.:55:28.

We're using 75 grams of cornflour, and 200 grams of plain flour.

:55:29.:55:32.

The mixture of the two flours will give us, well,

:55:33.:55:34.

The cornflour is fabulous, because it gives a crack

:55:35.:55:40.

That's the consistency we're looking for.

:55:41.:56:05.

Next, we add two tablespoons of white wine vinegar.

:56:06.:56:14.

This has the effect of making the batter super-crispy.

:56:15.:56:19.

Much like Yorkshire pudding, we're going to leave that aside

:56:20.:56:22.

to rest until the flour expands and absorbs the beer

:56:23.:56:25.

But, you know, deep-frying in batter doesn't have to be unhealthy,

:56:26.:56:30.

cos what happens is, the thing you're frying,

:56:31.:56:32.

The steam pushes the fat out while the outside goes crispy.

:56:33.:56:42.

Time to start the tartare sauce by making a mayonnaise.

:56:43.:56:46.

First, crack two large egg yolks into a bowl with a pinch of salt

:56:47.:56:55.

What we're going to do is whisk them...

:56:56.:57:03.

And that means that the egg yolks have emulsified

:57:04.:57:14.

Now, this needs to be drizzled in with a delicacy.

:57:15.:57:31.

And in next to no time, emulsification takes place.

:57:32.:57:56.

Chop six gherkins, along with a handful of capers.

:57:57.:58:16.

Just going to put these into the mayonnaise.

:58:17.:58:21.

And the chopped gherkin or cornichon.

:58:22.:58:24.

"Cornichon" is just French for gherkin.

:58:25.:58:29.

We put in some parsley and some tarragon.

:58:30.:58:35.

Look at that curly parsley, it's like a Martian's afro.

:58:36.:58:39.

So we're going to have the best ever scampi, with wonderful

:58:40.:58:57.

British beer batter home-made tartare sauce...

:58:58.:58:58.

At this point, we should adjust the seasoning.

:58:59.:59:03.

We're using a chip pan so we can see what's going on.

:59:04.:59:09.

But deep fat fryers are safer and easier when you're cooking

:59:10.:59:13.

Shall we just mix up the smoked langoustines with the ordinary ones?

:59:14.:59:22.

Then it's like a lovely pic'n'mix and surprise party.

:59:23.:59:25.

Now, put some flour in a plastic bag or a bowl, and season

:59:26.:59:29.

The seasoned flour, apart from drying them off,

:59:30.:59:35.

it ensures that the batter sticks to the scampi.

:59:36.:59:38.

How many times have people tried to do this at home,

:59:39.:59:41.

That's because you don't flour them first.

:59:42.:59:44.

Yeah, when I was a kid, he was always my favourite

:59:45.:59:51.

Just hold it for a little bit, and then drop it in.

:59:52.:00:09.

Beer has a magical effect on the batter,

:00:10.:00:11.

adding both body and lightness at the same time.

:00:12.:00:13.

As soon as they're golden, they'll be done.

:00:14.:00:27.

Man, as soon as these come out, we're ready.

:00:28.:00:29.

Let's make this the best, most jaw-dropping scampi

:00:30.:00:31.

They've been out for the night and they've got battered.

:00:32.:00:41.

Comes through nice, robust, beery, yeasty flavour.

:00:42.:00:57.

And remember, this batter is not just for scampi.

:00:58.:01:06.

The secret's the cornflour, the beer and the vinegar.

:01:07.:01:08.

Get into your beer and appreciate it for what it is, because it's

:01:09.:01:11.

That did look amazing. I could eat a bowl of that. Time to speak to some

:01:12.:01:25.

of you at home. First we have Norma from Wales. What is your question?

:01:26.:01:34.

Good morning, how are you? We are great. Lovely sunny day here. I had

:01:35.:01:50.

some dark slices and I'm wondering what is best to do with them? --

:01:51.:01:52.

pork belly. Norma, Elijah? -- how are you? Everybody is showing

:01:53.:02:11.

off their linguistic skills. Take the pork belly slices, cook them

:02:12.:02:24.

slowly, so thick, put them for an hour and a half, let them cool down

:02:25.:02:30.

in the stock, take the meat of the range, get some sliced black

:02:31.:02:33.

pudding, line little tray with cling film, push the meat and the black

:02:34.:02:40.

pudding into the tray, let it set, then you can that -- chopped that,

:02:41.:02:50.

little bites, deep fry them. Steve wants to deep fry everything. What

:02:51.:02:59.

would you match wine with? There is a wine from the Lyra Valley made

:03:00.:03:06.

from Shanahan blanc. It would work well with the black pudding. It is

:03:07.:03:08.

brilliant with Park. Is that good for you? I will give it

:03:09.:03:21.

a go. Would you like heaven or hell? Definitely heaven. Definitely

:03:22.:03:25.

heaven. Rebecca, some tweaks for you. Question for Susie. What wine

:03:26.:03:36.

would you recommend? The most obvious would be an Argentinian

:03:37.:03:45.

malbec, really easy drinking. You could do an Italian red which has

:03:46.:03:49.

got a touch of sweetness. Another from Li Yan, she says, what joint of

:03:50.:04:16.

beef do you use to cook braised beef? Yell that you could lacquer it

:04:17.:04:23.

with Marmite or treacle, aromatic vegetables, quite a lot of red wine,

:04:24.:04:31.

cook it with the lid on at 130 degrees, after eight hours,

:04:32.:04:34.

beautiful, it will fall off the bone. Sounds great. I would go for

:04:35.:04:47.

brisket. Once it has cooled down you can slice it. You've got the

:04:48.:04:58.

croquette thing going on, then you deep. -- deep fry it. I would go for

:04:59.:05:13.

a northern Rhone wine. It is fruity and dark but also a bit peppery.

:05:14.:05:17.

Let's go back to the phones. What's your question? I have a leg of the

:05:18.:05:25.

venison and would like a recipe for slow cooking. We may be doing

:05:26.:05:30.

venison carpaccio later, leg is not ideal for that. What would you do? I

:05:31.:05:36.

would take it off the bone, two centimetre dace, season it, flower

:05:37.:05:49.

it, roast vegetables, seared meat, put in some redcurrant jelly,

:05:50.:05:57.

cranberries, red wine, stark, cook at 160 degrees and serve with roast

:05:58.:06:15.

veg. Do you use venison in your part of Wales? We have a local supplier.

:06:16.:06:19.

Don't use a lot of it in all honesty. I'm not sure I would deep

:06:20.:06:29.

fry it. You probably could. Maybe more relaxed. Put it into a source,

:06:30.:06:41.

a reduction, like the sticky rib. What wine would you go? I would go

:06:42.:06:51.

over something from north-central Spain, quite a big, juicy wine.

:06:52.:07:01.

Sounds delicious. What would you go for? Venison, hell. I am loving

:07:02.:07:10.

Rebecca, I am a bit upset about that. It is more approachable. That

:07:11.:07:26.

was brilliant. Now it's time for the food reports. It is the Eurovision

:07:27.:07:30.

Song Contest from Ukraine so we've sent a regular to Bradford to find

:07:31.:07:34.

out how the British Ukrainian community will be celebrating. This

:07:35.:07:47.

weekend, my home country of Ukraine is hosting the Eurovision Song

:07:48.:07:49.

Contest so we came to Bradford to visit one of the communities in the

:07:50.:08:02.

UK. Welcome to the Ukrainian community centre.

:08:03.:08:13.

What is the history of the community centre here? It was established

:08:14.:08:23.

after the Second World War when our appearance came here as refugees.

:08:24.:08:27.

They wanted to cherish everything that was dear to them from Ukraine,

:08:28.:08:34.

dancing, singing, embroidery. Now we have second, third, fourth

:08:35.:08:39.

generation Ukrainians wanting to maintain these traditions. What do

:08:40.:08:46.

you eat here? We have got beetroot soup and dumplings. They found it

:08:47.:08:54.

hard to make them at home so it is a double bonus to come here. Do you

:08:55.:09:03.

think a lot of people will travel to Ukraine to watch Eurovision? Some

:09:04.:09:09.

will be but some will be quite content to watch it at home. We will

:09:10.:09:13.

show it on the big screen and we hope people will come down and watch

:09:14.:09:23.

it. I will show you how we make dumplings in the south of Ukraine.

:09:24.:09:28.

You make them slightly differently. Yes, we make them with mashed

:09:29.:09:33.

potatoes and grated cheese. Cheshire? Cheddar. It needs to be

:09:34.:09:45.

slightly sour. Put as much as you can end but not too much then pinch

:09:46.:09:55.

it together, making sure all of the space is out. You cannot count the

:09:56.:10:03.

amount that you have made, it is bad luck. Will you chewed into the

:10:04.:10:15.

Eurovision Song Contest? Definitely. I will be rooting for Ukraine. That

:10:16.:10:27.

looks absolutely amazing. We are off to Northern Ireland to find out how

:10:28.:10:36.

sea kelp is farmed. You are on the board at two minutes and 32 seconds.

:10:37.:10:43.

Tom, it has been so long. Have you been practising? Yes. You know the

:10:44.:10:49.

rules. You can use anything in front of you. I would suggest salt and

:10:50.:11:02.

pepper. I'm only the judge. The clock stops when the omelette hits

:11:03.:11:03.

the plate. Tom has some skill, some wrist

:11:04.:11:19.

action. You've got eggshell in there.

:11:20.:11:29.

I mean, seriously. There is deconstruction and there is raw. I'm

:11:30.:11:43.

not rocky. I'm not eating that. That bit is cooked. We wanted you to

:11:44.:11:52.

taste these. I might taste for the flavour in here. That is better.

:11:53.:12:04.

There is a bit cooked there. They are both appalling. You present that

:12:05.:12:12.

to me. What have I done to you? Unbelievable. Now we do raw

:12:13.:12:21.

omelettes. Let's see what the scores on the doors are. Steve, you got...

:12:22.:12:30.

Do you think you're on the board? Have I not been disqualified? A

:12:31.:12:34.

roundabout that. Your time was... Personally, it is a great time,

:12:35.:12:54.

1768, but it was absolutely appalling. Tom, to be fair, his

:12:55.:13:05.

claim is -- you would have beaten him by one second but much as I love

:13:06.:13:10.

you guys, and the food you presented this morning was delicious, they

:13:11.:13:15.

would not get through the Olympics here. Not a chance. It is Eurovision

:13:16.:13:24.

tonight. You need to give up on making omelettes, she is not giving

:13:25.:13:26.

up on you. It would be great if we won. That is

:13:27.:13:40.

enough for the omelettes. We'll Rebecca get Food Heaven or Food

:13:41.:13:49.

Hell? We will find out the result after Nigella Lawson treats us to

:13:50.:13:54.

this... Take it away. But when I want to bring something

:13:55.:14:08.

delicious to the table just for myself, a new favourite

:14:09.:14:10.

is my spelt spaghetti with a no-cook There's not a type

:14:11.:14:13.

of pasta I don't love. This larder is gratifyingly

:14:14.:14:37.

full of the stuff. But recently, I've developed

:14:38.:14:39.

something of a pash But, you know, there's nothing

:14:40.:14:41.

new under the sun and spelt is, It's robust, it's earthy,

:14:42.:14:45.

and it deserves a full-on sauce. When I say a full-on sauce,

:14:46.:14:51.

I am talking about flavour. My spelt spaghetti with olives

:14:52.:14:55.

and anchovies is a breeze. It's a bit like wholewheat

:14:56.:15:04.

spaghetti, spelt spag, Tumbling in of ingredients

:15:05.:15:12.

and a quick glitz. I prefer green, but the

:15:13.:15:23.

only important thing This sauce is at least

:15:24.:15:28.

loosely based on pesto, so after these fruits of the earth

:15:29.:15:41.

and the ocean, some pine nuts. I love the punch you get

:15:42.:15:44.

from the salty anchovies and the olives, but really

:15:45.:16:03.

I need zing as well and And what's more, zest

:16:04.:16:05.

as well as juice. There's no point using just

:16:06.:16:09.

the juice, because all I'm not going to worry

:16:10.:16:12.

unduly about getting Parsley is nearly always

:16:13.:16:22.

used as a garnish. It's a horrible word

:16:23.:16:35.

but that's what it is. But when you use it

:16:36.:16:37.

as an actual ingredient, you notice how strong it is,

:16:38.:16:40.

what flavour, full of iron as well. I don't need salt

:16:41.:16:43.

because of the anchovies. However, I need oil

:16:44.:16:55.

and quite a bit of it to help this emulsify

:16:56.:16:57.

and become a sauce. Even though there are a lot

:16:58.:17:01.

of anchovies in here, you'd be surprised how many

:17:02.:17:12.

anchovy-phobes like this. Now, I admit at this stage it may

:17:13.:17:16.

not seem to have the wow factor, Perfect, still with

:17:17.:17:26.

a bit of bite to it. Before I drain the pasta,

:17:27.:17:44.

I want to hive off some of the starchy cooking water,

:17:45.:17:47.

as is my wont. Final blitz with my pasta

:17:48.:17:49.

water, just a bit of it. And now I'm excited because it's

:17:50.:18:17.

ALL coming together. This spaghetti, that sauce,

:18:18.:18:30.

they are made for one This spelt spag is actually

:18:31.:18:42.

great cold as well. So I'll leave some to eat cold

:18:43.:18:54.

but I think most now warm. Since I do have some sauce

:18:55.:19:02.

left in here, not a lot, I am happy because I know

:19:03.:19:14.

its modest appearance utterly Thanks. That looks delicious. It has

:19:15.:19:56.

all looked good today. Wonderful, wonderful. Time to find out if

:19:57.:20:02.

Rebecca is getting her food heaven or food hell? Please heaven, please

:20:03.:20:09.

happen. I have been offered to take bribes but the BBC will not be

:20:10.:20:13.

happy. Your food heaven is beautiful sticky toffee pudding with dates,

:20:14.:20:18.

Walnut sauce, Caravelle, delicious sauce poured over sticky toffee

:20:19.:20:26.

pudding. Eggs, butter, lovely ingredients, and a lovely vanilla

:20:27.:20:30.

custard as well on the side. Or your food hell which could be a beautiful

:20:31.:20:34.

roasted loin of venison, chilled down, Carpaccio, pickled cherries,

:20:35.:20:41.

deep-fried kale, sweet and sour beetroot, and then a lovely celeriac

:20:42.:20:47.

puree. All fabulous ingredients. In rehearsal that was delicious. She

:20:48.:20:55.

isn't convinced! Down to these three, ladies first? It has got to

:20:56.:21:00.

be heaven. I love sticky toffee pudding. Of course heaven. I'm in

:21:01.:21:04.

heaven. That said, lovely. We've got it. Clear all of that, please, girls

:21:05.:21:08.

and boys. All that is aback. Brilliant. Tom,

:21:09.:21:19.

you make the Caravelle source and put the walnuts in at the end. And

:21:20.:21:34.

then the blaze as well. Obviously Rebecca has got her swimming with

:21:35.:21:41.

the kids. What is the title? Swim stars. Do your kids swim? Yes,

:21:42.:21:46.

fillet has just gone up to stage five. Fantastic. He said he wanted

:21:47.:21:53.

to go swimming in the morning. It is a great thing at the weekend. Just

:21:54.:21:59.

for half an hour. Not 3000 metres! And you are one of the first patrons

:22:00.:22:05.

of women's sport. Yes, obviously being a woman in sport myself, they

:22:06.:22:11.

are fantastic charity. It is just trying to get girls at school back

:22:12.:22:16.

into sport. You do it as a kid, and then you get more self-conscious.

:22:17.:22:22.

You don't want to be embarrassed. And I think with kids these days

:22:23.:22:26.

there is a lot of potential visitors looking at a screen, eating too

:22:27.:22:30.

much. Just getting out and doing sport. And they love it. My kids

:22:31.:22:36.

just love all sport, they really do. I hated PE at school. Playing dodge

:22:37.:22:41.

ball and the boys just used to throw the ball at the girls so hard. We

:22:42.:22:46.

just sat there. It has changed so much now, which is great. So many

:22:47.:22:51.

girls are now enjoying playing sport. Did you excel at swimming as

:22:52.:23:00.

a child? No. I just chatted too much when I went swimming as a kid! I

:23:01.:23:05.

didn't really get good until I was in my teenage years and then I

:23:06.:23:09.

really loved it. Your mum said you were a natural swimmer. I was always

:23:10.:23:13.

confident and I was wanted my birthday parties at the swimming

:23:14.:23:16.

pool. But I was more interested in the chatting than working hard. What

:23:17.:23:24.

I have got in here, butter and sugar which I have whisked up and I have

:23:25.:23:27.

added the eggs and I am bringing it all together. Tom is making a lovely

:23:28.:23:35.

caramel. Steve is doing the dates, covering them in hot water and some

:23:36.:23:40.

bicarbonate of soda. And I will finish in here with sunflower,

:23:41.:23:44.

whipping it. The great thing about this is all together it is very

:23:45.:23:50.

easy. -- I will finish in here with some flour. I could just have the

:23:51.:23:58.

toffee sauce! You are not allowed just toffee sauce! They are just

:23:59.:24:04.

chopped and they go in that of resource afterwards. When you are

:24:05.:24:08.

training you can have lots of carbohydrate. What about cake? We

:24:09.:24:15.

used to eat cake so much, so much cake! We don't drink as athletes and

:24:16.:24:19.

we don't have take aways and pizza, but we can always indulge in

:24:20.:24:24.

home-made cake. That is the way to do it. I like that. Not every day

:24:25.:24:29.

but as a treat. Of course not. That's not the way to do it.

:24:30.:24:35.

Obviously you have got the swimming thing in the schools, but as a

:24:36.:24:38.

nation are we getting fitter? Has the Olympics influenced it?

:24:39.:24:46.

Unfortunately we don't have the weather that other countries have

:24:47.:24:49.

got so they will always be out and about more. It is just one of those

:24:50.:24:54.

tough challenges, trying to get people out watching and playing Xbox

:24:55.:25:02.

and all that, trying to get them playing sport. We have had the best

:25:03.:25:05.

Olympics over the last couple of years, not just London but Rio. We

:25:06.:25:10.

are nation to be feared at sport and we just need the football team to up

:25:11.:25:16.

and we will be winning! We have got a great Premier League but we need

:25:17.:25:23.

the nation's team... My dad is a Derby County fan, not Nottingham

:25:24.:25:29.

Forest. I am just putting that out of the way. Tom is making a lovely

:25:30.:25:37.

custard. Can you remember how to do that, chef? Just about. No scrambled

:25:38.:25:42.

eggs. Exactly. We have done that already. Pour them into the moulds

:25:43.:25:47.

like this. And I am going to make sure that you are getting all of the

:25:48.:25:52.

dates at the bottom so they don't just stick. Where do the nuts go?

:25:53.:26:01.

Into the sauce. You must use these dates in Dubai? Yes. Sticky toffee

:26:02.:26:07.

pudding is one of our most popular desserts. Everybody loves that. It

:26:08.:26:12.

is classic. Toffee sauce, dense sponge, what else do you want? These

:26:13.:26:19.

go in the oven. How is the custard? I am one minute away. You have made

:26:20.:26:24.

scrambled eggs already this morning. Please don't make any more. This is

:26:25.:26:30.

as runny as my comment. It is very rare that I get to mock the male

:26:31.:26:36.

chefs so it is nice. Make the most of it! They look delicious. We are

:26:37.:26:43.

going to turn out these pudding is a bit. Asbestos hands. Do you find

:26:44.:26:51.

that your fingers become immune to hit? We used to have to lift a

:26:52.:26:56.

souffle into a silver mould. You get used to it. Asbestos fingers.

:26:57.:27:07.

Beautiful. Susie, get the wine. Tom, how is your custard? Ready, chef.

:27:08.:27:14.

Beautiful. I am so impressed with this. Fantastic. Delicious. Susie,

:27:15.:27:24.

what have you picked? I have a fine dessert Semillon from Australia. It

:27:25.:27:30.

is as sweet as the dessert, so it matches the sweetness of the

:27:31.:27:34.

dessert, which we have got to have, but it is orangey and zesty.

:27:35.:27:43.

Clustered around the side. -- custard around the side. We have

:27:44.:27:49.

some left so take them home with you. Are they just for me! That why

:27:50.:27:56.

looks delicious. Thank you. You're not against sweet wine with sweet

:27:57.:28:05.

dessert? I think just a little bit. A half bottle at ?6, not loads. Just

:28:06.:28:11.

a little bit at the end of the meal. Go on, Susie. This is heaven! It is

:28:12.:28:19.

looking brilliant. I am loving this. I have just double dipped. It is

:28:20.:28:26.

fine. We trust you. Your one is in the middle. You have just done it so

:28:27.:28:33.

you get them all! Do you like the wine? Absolutely delicious. Not too

:28:34.:28:40.

sweet. That is all from us on Saturday Kitchen life. Thank you to

:28:41.:28:47.

our fantastic studio guests. All the recipes from the show are on the

:28:48.:28:56.

website. Next week we have best bites with Matt Tebbutt, tomorrow

:28:57.:29:01.

morning at 9:45am on BBC Two. Have a

:29:02.:29:02.

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