13/05/2017 Saturday Kitchen

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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.