:00:00. > :00:30.I'm John Torode and this is Saturday Kitchen Live.
:00:31. > :00:33.Today it's all about the sizzling hot cooking talent
:00:34. > :00:42.Right now he is the official world record omelette maker
:00:43. > :00:48.Italian restaurant to boot, Theo Randall!
:00:49. > :00:51.And making her first visit to Saturday Kitchen, a woman
:00:52. > :00:54.who uses a combination of sugar, spice and smoke to excite the diners
:00:55. > :01:14.Hello. You have really bonded, chat, chat, chat. Having a nice time?
:01:15. > :01:19.Extremely. Nervous? A little bit. I'm doing eight Tsurenko inspired
:01:20. > :01:22.pasta dish with courgette flowers, egg yolks, Parmesan and sweet onions
:01:23. > :01:29.and combine together it goes gooey and delicious. Courgette flowers,
:01:30. > :01:40.where do you get them? Grow them in your garden. Of course! You have a
:01:41. > :01:46.neat fiche Dunne feast for us, Andi? I'm doing a confit pork belly with
:01:47. > :01:50.sugar on the top with Coconut Rice, soothing and delicious, and a green
:01:51. > :02:01.apple slaw on the top for zing at the end. We have seen, fluffy and
:02:02. > :02:04.crunchy. And we've got base. Base! Got to have base. And the torch.
:02:05. > :02:07.That sounds pretty good so far. And as always, There are more great
:02:08. > :02:10.ideas in our archive today, Ken Hom, Brian Turner with Janet
:02:11. > :02:17.Street Porter and James Martin. And what would Saturday morning be
:02:18. > :02:18.without James Martin? He's going to lose and chocolate for us.
:02:19. > :02:28.Now, our special guest today is a British Olympic legend!
:02:29. > :02:32.His attempt to win gold at the 1988 Winter Games in 88 made him
:02:33. > :02:37.Welcome to Saturday kitchen, Eddie The Eagle Edwards.
:02:38. > :02:45.APPLAUSE You have the most fascinating life
:02:46. > :02:49.story. Yes. I have to say, things I've read, watching movies, all
:02:50. > :02:53.sorts of stuff. Yes, it's not your usual athletic story of having
:02:54. > :02:57.talent and going and winning gold medal and everyone is happy. It is
:02:58. > :03:01.totally different. We will talk more about that later on but you are also
:03:02. > :03:04.here today on Saturday Kitchen, one of the things we have to do is
:03:05. > :03:13.heaven and hell, food heaven or food hell. Yes. What would food heaven
:03:14. > :03:16.be? Anything sweet, I love ice cream, crumbles, sticky toffee
:03:17. > :03:21.puddings, I love all of that stuff. How do you stay like that? I don't
:03:22. > :03:26.know, I guess it's the sugar, I burn it off quickly because I dance a lot
:03:27. > :03:31.and I ski and I'm active. What about food hell? Muscles and caviar,
:03:32. > :03:37.cockles and mussels, that kind of thing. He's got his nose all
:03:38. > :03:41.squished up. I like cooked fish but I couldn't eat something raw. Eddie
:03:42. > :03:46.has gone for something super-sweet or it is going to be muscles. For
:03:47. > :03:50.food heaven I will put together a collection of things you might
:03:51. > :03:53.really like. I'm going to pop some corn, Caramilk mixture, instant
:03:54. > :03:58.banana ice cream made with coconut yoghurt, loads of bananas, of
:03:59. > :04:04.course, banana ice cream, and top it off with chocolate sauce. --
:04:05. > :04:10.caramel. And I will buzz and popping candy on it to top it off. Lovely.
:04:11. > :04:15.Or you could be having some muscles. Spice the muscles up with coriander,
:04:16. > :04:20.cumin, mustard seeds, potato and Chile, a good handful of spinach and
:04:21. > :04:26.some yoghurt and served with flatbreads and a raw carrot salad.
:04:27. > :04:30.Right! Just so you know it's not up to me. We are going to find out the
:04:31. > :04:42.results at the end of the show today.
:04:43. > :04:46.If you'd like to ask any of us a question today then please do
:04:47. > :04:50.A few of you will be able to put a question to us,
:04:51. > :04:54.I'll be asking if you want Eddie to face either food heaven
:04:55. > :05:01.Right. The world has changed, there is now social media, you can send a
:05:02. > :05:06.question, tweet, whatever you want it to be but please use
:05:07. > :05:15.#saturdaykitchen and don't contact us if you are watching on catch up
:05:16. > :05:23.because we are not here. First up, it is food from Theo. Spaghetti? It
:05:24. > :05:25.is not, it is tagliatelle. But traditionally this dish would
:05:26. > :05:31.normally use spaghetti but we don't have time so we will use fresh
:05:32. > :05:36.pasta. Tellers about the dish. It is inspired by a town near Naples.
:05:37. > :05:41.White onions, Parmesan, egg yolks, and it combines together to make
:05:42. > :05:47.this lovely unctuous kind of sauce. Not a huge amount of ingredients but
:05:48. > :05:53.less is more. What can I do? Custom onion into nice slices. These are
:05:54. > :05:57.white onions. I find the white onions are sweeter and you want to
:05:58. > :06:03.cook down so they become really soft to get the natural sugar. I look
:06:04. > :06:06.forward to the summer because one of my favourite things is tomato and
:06:07. > :06:12.onion salad and I find these white things are not so acrid. Like tomato
:06:13. > :06:16.in salad if you put the onion in milk it makes it less strong and
:06:17. > :06:22.then wash it off. That is a good idea. And then you get this strong
:06:23. > :06:27.Dunne rid of this strong onion taste which can be overpowering. We will
:06:28. > :06:30.talk to Eddie later on about his life story and Andi about her life
:06:31. > :06:35.story but you have an interesting life story as well. Tell us about
:06:36. > :06:40.your life story. I started cooking at a young age, my parents were very
:06:41. > :06:44.into food, we were a really foodie family and I was fortunate enough to
:06:45. > :06:49.go on these holidays to France and Italy. I grew up with a love of
:06:50. > :06:53.food. At the age of 16 I got a job working as a kitchen porter in a
:06:54. > :06:57.little bistro and I learned this passion for food, I loved it and
:06:58. > :07:03.loved being in kitchens. You are washing dishes? Yes and at the age
:07:04. > :07:13.of 18 I decided I wanted it properly at this place called Chez Max. And
:07:14. > :07:18.after a three and a half year apprenticeship I went to work at the
:07:19. > :07:23.River Cafe. A little restaurant called the River Cafe? It was little
:07:24. > :07:28.then but it's not so little now. And you were there for how long? I took
:07:29. > :07:32.a small sabbatical but I was there for 16 years. 16 years? The first
:07:33. > :07:40.ever time I went to the River Cafe, and I got here in 1990. 1988 you are
:07:41. > :07:46.jumping. 1998 you opened the River Cafe. But I remember going to the
:07:47. > :07:50.River Cafe and there was a tiny corner window and you only served
:07:51. > :07:55.about 20 people. It was more than that, we used to turn tables. But it
:07:56. > :07:58.was very small. There was a four burner gas ring, and a grill the
:07:59. > :08:02.size of this chopping board and a frier and lots of the plating was
:08:03. > :08:08.done in the back because there was no cold section. That was a small
:08:09. > :08:16.kitchen and I remember meeting you in what must have been 92, 93. 97...
:08:17. > :08:19.95. You had probably the biggest kitchen in London and I remember
:08:20. > :08:27.meeting you and how many covers you did add your restaurant? 700 covers?
:08:28. > :08:32.On a busy day we would do 2200 people. But that's the joy of the
:08:33. > :08:34.kitchen. You talk about being a kitchen porter but I think it's
:08:35. > :08:41.important we talk about people like that. The support for the chefs,
:08:42. > :08:46.without them. As a 16-year-old boy I was watching dishes and they called
:08:47. > :08:54.me the dish paid. That's charming! Lovely. I've got some tagliatelle
:08:55. > :08:57.pasta and I will just pop that in, the courgettes are cooking slowly,
:08:58. > :09:01.you need to cook them for quite a long time, not caramelised but some
:09:02. > :09:04.nice colour on them. The onions must be cooked to be quite soft. I will
:09:05. > :09:12.swap them over because they've been cooked for a while. You left the
:09:13. > :09:16.River Cafe sometime ago and now you have an empire. I wouldn't say
:09:17. > :09:20.empire, it is a growing empire. My restaurant on Park Lane and a
:09:21. > :09:26.restaurant in Kensington in the Indigo called Theo's simple Italian,
:09:27. > :09:33.and I have a restaurant in Bangkok. You get to go and work in Bangkok?
:09:34. > :09:37.Nice. It is pretty cool. What is it like taking Italian food into
:09:38. > :09:40.Bangkok, Thailand? It is a very international city and there are
:09:41. > :09:44.lots of good in Italian restaurants there are already so it's brilliant
:09:45. > :09:49.going to that part of the world and discover it. I've been there quite a
:09:50. > :09:52.lot over the last few years and I've just discovered what a brilliant
:09:53. > :09:57.place Bangkok is, they are so into their food, amazing culture and the
:09:58. > :10:02.produce is fantastic. You've got to find it but it's not all about Thai
:10:03. > :10:12.ingredients, I found an Italian guy in Bangkok who makes traditional
:10:13. > :10:23.ingredients from southern Italy. I found a lady who has this company
:10:24. > :10:30.who buys milk from Surrey and makes that type of cheese in Clapham. That
:10:31. > :10:34.is where we are, we are in Clapham. What I love about you, you are just
:10:35. > :10:40.chatting and cooking, not pent-up and being fussy and everything else.
:10:41. > :10:45.How is it that this comes about? This lovely quality-of-life and
:10:46. > :10:50.food? I love what I do and feel fortunate that I love what I do.
:10:51. > :10:56.This kind of food, it's quite sort of methodical food, it's about the
:10:57. > :10:59.ingredients. You have courgettes, onions, basil, courgette flowers,
:11:00. > :11:06.fresh pasta, mixed with egg yolks and Parmesan. It's so simple. So in
:11:07. > :11:10.here we have sweet onions? We have sweet onions, courgettes, basil. And
:11:11. > :11:15.courgette flowers? Yes. And I will whisk up the egg yolks and Parmesan
:11:16. > :11:20.together. Could you just pass me a ladle. Of course. We will mix that
:11:21. > :11:24.together and add some of the pasta water. While you do that and start
:11:25. > :11:28.it up, remember, keep your tweets coming, we are fascinated by them,
:11:29. > :11:31.thank you for your comments. If you'd like to put a question to us
:11:32. > :11:42.any time today give us a call on this number. If you are watching on
:11:43. > :11:47.catch-up, I'm sorry we will not be here and the lines are close. Always
:11:48. > :11:55.take the pass out of the water and add it to the source using a pair of
:11:56. > :11:59.tongs. Lots of people strain away the water. But you want to add some
:12:00. > :12:03.of the pasta water and the mixture of the Parmesan and egg yolks and
:12:04. > :12:08.move that around. And we are going to start tossing it so the idea is
:12:09. > :12:12.the starch on the pasta gets absorbed. This shirt was clean once.
:12:13. > :12:18.The shirt... The shirt! The pasta gets absorbed with the starch in the
:12:19. > :12:25.water and you have the zucchini and onions, the courgettes and onions
:12:26. > :12:30.starting to break up. It is rich and delicious. Theo, you put the flowers
:12:31. > :12:33.in quite early, don't you? I put the flowers in early, they have a bit of
:12:34. > :12:37.flavour and is partly decorative and a shame not to use them. There are
:12:38. > :12:40.people growing courgettes up-and-down the country and chucking
:12:41. > :12:44.away the flowers. Exactly, that's what I want to do this dish.
:12:45. > :12:47.Courgettes at this time of year, people are growing so many
:12:48. > :12:52.courgettes and don't know what to do with them. It doesn't matter what
:12:53. > :12:55.size they are, you can make this dish. If somebody has an allotment
:12:56. > :13:01.and has lots of courgettes, go and... Go and get them break the
:13:02. > :13:08.flowers up and put them in the dish. I love the way you dance. Get in
:13:09. > :13:11.position. The old hips are going! There is this lovely musical thing
:13:12. > :13:15.going, I love the movement. So in the source there is eggs, Parmesan,
:13:16. > :13:21.lovely bits of courgette. Give it a good toss. All of the starch and
:13:22. > :13:26.pasta thickens up the source. I will turn this off before you. Thank you.
:13:27. > :13:31.The thing is as well, so few ingredients. Yes. But just cooked
:13:32. > :13:39.with a bit of love and a bit of care. Seasoned. Season as you cook.
:13:40. > :13:43.If this was smell of vision people would know that smells amazing, the
:13:44. > :13:49.cheese and the egg. And taste vision. A bit of Parmesan cheese.
:13:50. > :13:56.Parmesan cheese, Sir. Look how beautiful that is. Tagliatelle with
:13:57. > :13:57.courgettes, courgette flowers, eggs, Parmesan and sweet onions.
:13:58. > :14:10.Delicious! You are a master, you really are.
:14:11. > :14:14.Eddie, first course. There we are. This is how Saturday starts and it's
:14:15. > :14:18.going to keep on getting better. I do know if we can get any better.
:14:19. > :14:23.What do you think of that? It looks lovely. It looks all right.
:14:24. > :14:28.Beautiful bowl of pasta, really simple command with a plate of food
:14:29. > :14:32.as good as this, what do we need? We need wine. It is Saturday morning!
:14:33. > :14:35.With scent Peter Richards, our wine expert, out this week to find
:14:36. > :14:46.something delicious to go with Theo's delicious pasta. I'm in Kent
:14:47. > :14:50.this week and before I head into town to find some delightful wines
:14:51. > :14:53.for today's show I've come to lulling stone castle to have a look
:14:54. > :14:58.around these amazing grounds and to check out its wonderful world
:14:59. > :15:34.garden. Top quality ingredients prepared
:15:35. > :15:40.simply and sensitively, Theo's kicking is always a joy to read, and
:15:41. > :15:45.to find wines for. This is no exception. There is a comforting
:15:46. > :15:50.richness to the recipe as well as a classical Italian elegance. We need
:15:51. > :15:57.a wine with lots of intensity but not too much character. It could
:15:58. > :16:00.overwhelm or dominate the dish. Southern Italian white wines work
:16:01. > :16:06.well, as does this. It is lighter and fresher. By far the best bottle
:16:07. > :16:10.that I found was this beauty, it is Finest Soave Classico Superiore. It
:16:11. > :16:15.is from Italy. It is fair to say it can be a bit of a mixed bag. It is a
:16:16. > :16:22.big region. Some of the more mass produced wines can be forgettable.
:16:23. > :16:26.But this is wonderful. A good tip to separate the wheat from the chaff is
:16:27. > :16:32.to look for these words on the label. Those wines tend to be a cut
:16:33. > :16:38.above. It smells lovely, battery, creamy, which ties in with the
:16:39. > :16:41.Parmesan and pasta. It is generous and succulent, and we need that to
:16:42. > :16:47.work with the richness of the AQ, the olive oil and the pasta. It also
:16:48. > :16:52.has a lovely freshness to complement the basil and the courgettes. Theo,
:16:53. > :17:00.thank you for your brilliant take on this classic and this is a totally
:17:01. > :17:05.tasty modern version of this wine to enjoy. Cheers.
:17:06. > :17:13.Sorry, we are all having too much fun. What do you think of the wine?
:17:14. > :17:18.It is fantastic. For ?7, that is incredible. What do you reckon? It
:17:19. > :17:23.is beautiful. It is rich, without being heavy. It still feels light
:17:24. > :17:28.and beautiful. You do not get that heavy thing with cream. There is no
:17:29. > :17:36.cream and fat in it. There is the AQ and the Parmesan. It is not like
:17:37. > :17:41.butter. It is so summary. The onions are so subtle. You can hardly taste
:17:42. > :17:41.them. They should be in the background, complementing the
:17:42. > :18:02.courgettes. Yes, I am making an Asian spiced
:18:03. > :18:07.confit pork belly. It will have apple and galangal. There will be
:18:08. > :18:14.fluffy coconut. There will also be a green apple slaw. That will give it
:18:15. > :18:17.top end. And here at chilly sugar? Yes, and my torched chilli sugar. I
:18:18. > :18:20.am really excited about that. Don't forget, you could ask any
:18:21. > :18:23.of us a question if you call this But we need all your calls by 11
:18:24. > :18:28.o'clock today, please! Or you can tweet us questions
:18:29. > :18:35.using the hashtag Saturday kitchen. Let's get our weekly food
:18:36. > :18:41.postcard from Rick Stein. He's travelling through Turkey,
:18:42. > :18:47.and today he's in his element with He's got there at the right time
:18:48. > :18:52.as the boats have just arrived back There's quite a famous
:18:53. > :19:07.fishing port nearby. The boats are small and the catch
:19:08. > :19:14.is supremely fresh. If I had a restaurant here,
:19:15. > :19:18.I'd be waiting to see the best of the catch because I know,
:19:19. > :19:20.believe you me, people on holiday near the sea want fish and they're
:19:21. > :19:23.willing to pay for it. This makes me a happy boy,
:19:24. > :19:31.I must say! It's probably all my
:19:32. > :19:41.favourite fish in one box. I mean, obviously we've got sea
:19:42. > :19:43.bass, then of course, yes, Apparently the Sultan Suleiman
:19:44. > :19:48.the Magnificent had his red mullet taken to Istanbul from this port,
:19:49. > :19:55.it was that good. And then we've got
:19:56. > :20:05.a rascasse or scorpion fish. I have a feeling that we're
:20:06. > :20:08.going to get some soup The gurnard, the Mediterranean
:20:09. > :20:12.gurnard, another of those rock fish These little parcels of fish,
:20:13. > :20:23.I suppose, represent something like eight hours' work by a couple
:20:24. > :20:26.of people on board a boat Not big money, but I've
:20:27. > :20:32.always said it... fishing is like gambling -
:20:33. > :20:35.you never know when the I just found out a lot of red mullet
:20:36. > :20:43.was about 30 quid, about 90 lira, which is a bit cheaper than back
:20:44. > :20:47.home but not that much. Every little tourist
:20:48. > :21:01.town-cum-fishing village anywhere needs a little fish market like this
:21:02. > :21:05.because they almost go hand in hand. You've got a lot of fish
:21:06. > :21:07.restaurants around here, You would feel so happy -
:21:08. > :21:13.I would - coming to a place like this and seeing this,
:21:14. > :21:16.cos I know that everything that I'm going to be eating
:21:17. > :21:19.in the restaurants would be coming I love the story of Sultan Suleiman
:21:20. > :21:34.the Magnificent sending It's not just the fantastic flavour
:21:35. > :21:38.of seafood that makes red mullet such a royal fish,
:21:39. > :21:41.It's also the red and the gold. To me, red mullet is the symbol
:21:42. > :21:47.of Mediterranean seafood and this This is fried red mullet,
:21:48. > :21:55.one of my favourite dishes, but I just really like a fried
:21:56. > :22:03.mullet with a bit of orange, so I'm going to just
:22:04. > :22:05.zest an orange here. And actually, I think red mullet
:22:06. > :22:08.is probably as good as it gets, but I do like a little
:22:09. > :22:11.bit of embellishment. Makes me feel like I'm a proper
:22:12. > :22:19.pastry cook, which I never was. Actually, one of my chefs once said
:22:20. > :22:22.what I'm doing here is taking the PITH, which I don't
:22:23. > :22:25.think's very funny. Anyway, next thing -
:22:26. > :22:27.just going to cut little I just want a few to decorate
:22:28. > :22:33.the final dish. I sometimes prefer orange juice
:22:34. > :22:36.than lemon juice in fish dishes. It's sort of less assertive
:22:37. > :22:40.and sweeter and more aromatic. Just squeezing all the juice out
:22:41. > :22:43.with the zest. Sometimes you cook red
:22:44. > :22:52.mullet with the guts in. It sounds dreadful but they don't
:22:53. > :22:54.have any gall bladder, so in fact they taste
:22:55. > :22:58.quite gamey like that. Maybe not what you like
:22:59. > :23:01.but sometimes I like it like that. And a simple thing I've learnt
:23:02. > :23:09.about fish cookery is it's much better to season the fish
:23:10. > :23:12.when you're going to coat them rather than season the coating that
:23:13. > :23:15.you're going to put the fish in. So, just a little bit
:23:16. > :23:18.of salt in this case. And what I've got here is coarse
:23:19. > :23:22.semolina, and I like that because it gives a lovely crisp skin
:23:23. > :23:27.to my red mullet. So there's my fish all coated,
:23:28. > :23:30.but before I fry it I'm just Not only do they give a lovely sort
:23:31. > :23:39.of piny, resin-y flavour, but also a bit of texture as well,
:23:40. > :23:42.just to make it more interesting. Now, I always use extra
:23:43. > :23:50.virgin olive oil. I think we tend to get a bit too
:23:51. > :23:54.worried about there being too many calories in these dishes
:23:55. > :23:57.but Mediterranean cuisine isn't very calorific, so you can
:23:58. > :23:59.afford to put plenty Now, they'll take about three
:24:00. > :24:07.minutes on either side. And I think you can see
:24:08. > :24:12.why I like semolina. It's got that lovely sort
:24:13. > :24:17.of coarse texture. They're now ready, so I'll just get
:24:18. > :24:24.them out of the pan. And finally, to finish,
:24:25. > :24:26.the sauce or dressing, Big pinch of parsley,
:24:27. > :24:43.then the orange juice. Doesn't matter if it
:24:44. > :24:46.flares up a bit. Some salt and, last,
:24:47. > :24:52.the orange segments, because I want them warmed
:24:53. > :24:55.through but I don't want them I don't want it to be absolutely
:24:56. > :25:16.drowned in bits and bobs. And finally, just finish off
:25:17. > :25:18.with just a little bit of And what I'm always looking
:25:19. > :25:29.for with mullet is to find the way to bring that flavour out
:25:30. > :25:32.of the skin as much as the flesh. It has the most fantastic flavoured
:25:33. > :25:52.skin and I think this I am hoping you are agreeing to
:25:53. > :25:56.clean your played like that. I will lick it off. I was going to cook you
:25:57. > :26:00.read Mallard but I find out your favourite fish was salmon. I love
:26:01. > :26:07.it. I am going to cook you salmon. -- read Mallard. I will serve it
:26:08. > :26:12.with a warm potato salad made with olive oil and milk. I am going to
:26:13. > :26:17.make a herb dressing called a sauce vert. It is a green sauce. The
:26:18. > :26:28.salmon skin side down on a hot griddle, not skin side down, flash
:26:29. > :26:30.side down. To make my potato salad that goes underneath, potatoes and
:26:31. > :26:37.water into a pan. Equal quantities of milk and olive oil. As they boil,
:26:38. > :26:41.the milk evaporates, the olive oil gets into the potatoes and you get
:26:42. > :26:45.this lovely soft sauce that mixes around the potatoes. You can serve
:26:46. > :26:50.it hot or cold man. It is a quick way of doing it and it means not too
:26:51. > :26:57.much washing up. No that is on, let's talk about you. Honestly, I
:26:58. > :27:04.sat up last night and watched your movie. You don't? Yes, I watched it
:27:05. > :27:07.with my children. There was laughter, tears, goose bumps. Your
:27:08. > :27:15.life story is extraordinary. Tell us about it. I started skiing on a
:27:16. > :27:20.school ski trip at 13, I raised internationally, I went to America
:27:21. > :27:25.to race. I came home looking for something cheaper to do. I saw the
:27:26. > :27:31.ski jumping. I started jumping. Two years later, I went to the Olympic
:27:32. > :27:35.Games. During those two years, I slept in cow sheds, mental
:27:36. > :27:41.hospitals, I scraped feed from rubbish bins. I did what I could to
:27:42. > :27:51.carry on jumping. You came from a family in Gloucestershire? Yes,
:27:52. > :27:56.Cheltenham. Not much snow beer. Yes. I learnt at Gloucester ski centre.
:27:57. > :28:01.It was a dry slope. I was there every night after school, on the
:28:02. > :28:05.weekend and school holidays. I lived and breathed skiing. That is a great
:28:06. > :28:09.paper every one who cannot afford to go skiing. Yes, it is very
:28:10. > :28:14.accessible mode. That is normally either a dry ski slope or an indoor
:28:15. > :28:18.ski slope with real snow. There are about five of those around the
:28:19. > :28:26.country. I heralded as one that is moving. That has been around for 40
:28:27. > :28:31.years. It is like a conveyor belt on a slope. You ski and do all the
:28:32. > :28:36.staff. It is great. You are national hero. You went to the Olympics
:28:37. > :28:41.against all odds. You did it. One of the great scenes in the movie,
:28:42. > :28:49.because the DVD is out? Yes, it came out on Monday last week. I love the
:28:50. > :28:52.film, they did a great job. There is a fellow Australian in it? Yes, Hugh
:28:53. > :28:59.Jackman. He is not quite as good-looking me. Pretty close. I
:29:00. > :29:03.thought that this morning. You thought, John Torode should have
:29:04. > :29:10.done that. The scene when you actually do the 90 metre jump, 90?
:29:11. > :29:15.How do you practice for that? You do not? No, you just go out there.
:29:16. > :29:21.Normally there is not such a big difference between 70 and 90. But
:29:22. > :29:24.there is, you go faster, you fly further, you hit the take-off
:29:25. > :29:30.faster. We were all fascinated by this. How fast are you really going
:29:31. > :29:36.at the bottom of that 90 metre slope? You're actually going much
:29:37. > :29:41.lower now than we used to 30 years ago. Because of the style, the feed.
:29:42. > :29:45.You can jump further. They cannot make the jumps bigger, but they can
:29:46. > :29:51.slow you down. It is the person who can jump furthest with the speed you
:29:52. > :29:55.are given. There are still jumping the same distance. How fast were you
:29:56. > :29:58.going when you took off? I was doing about 75 miles Pereyra. Now it is
:29:59. > :30:08.more like 65. What had you done to prepare for it
:30:09. > :30:13.the first time you did it? You start on very small jumps and work your
:30:14. > :30:19.way up to the big jumps. For every guy or woman who reaches the top of
:30:20. > :30:25.the 120 metres, there are lots of guys who don't make it, bottle out,
:30:26. > :30:29.break their leg, or just lose their bottle. You just progress. Depending
:30:30. > :30:32.on how brave or stupid you are... LAUGHTER
:30:33. > :30:37.And how quickly you move up the jumps. Some move up quickly and move
:30:38. > :30:43.up to the top of The Jump in, say, five years, six years, others take
:30:44. > :30:48.ten years. I went from a beginner to the 120 in five months, so I was
:30:49. > :30:55.still very much a beginner when I did that help? It did help. Some say
:30:56. > :30:59.feel is, I just say it's stupidity. I think it's quite incredible but
:31:00. > :31:02.what is even more incredible is you then decided you had an interesting
:31:03. > :31:06.relationship with the Olympic Committee. Yes, it's all was been
:31:07. > :31:10.extremely strained ever since I was 15 when I got invited to join the
:31:11. > :31:14.England Alpine ski team and I was on there for a day and they kicked me
:31:15. > :31:18.off the team. My relationship has always been a really bad with
:31:19. > :31:22.officialdom. It was the same with the British ski Federation, British
:31:23. > :31:25.Olympic Federation, the International Ski Federation, and
:31:26. > :31:36.the IOC. They don't really like me. We like me and we like you a lot.
:31:37. > :31:38.This source in here, I have fresh tarragon, fresh parsley and chervil,
:31:39. > :31:41.lovely flavours with the salmon. I've quickly cooked a bit of spinach
:31:42. > :31:44.and watercress to keep the green and give a bit of peppery taste and put
:31:45. > :31:48.that into this blender. -- sauce. You said you don't really like
:31:49. > :31:57.authority that much that you then went and studied law? Yes, yes I
:31:58. > :32:01.did. Is there no stopping you? No! I thought the money that I owned after
:32:02. > :32:06.Calgary, I was putting it away into a trust fund and it was doing very
:32:07. > :32:11.badly and I went bankrupt in 91, 92, and it was interesting what my legal
:32:12. > :32:15.team said when they put the case together and when I finished ski
:32:16. > :32:21.jumping in 97, 98, I decided to go back to school and studied law. I'm
:32:22. > :32:24.going to turn this on, everybody can hear you. Puree mayonnaise, lemon
:32:25. > :32:29.juice and those herbs and it goes bright green. I will take that plate
:32:30. > :32:34.over here, my piece of salmon is on the grill, and what I did was I
:32:35. > :32:39.turned it over because salmon skill everyone thinks goes crispy but it
:32:40. > :32:43.can do but there is a layer of fat -- salmon skin. I will take that
:32:44. > :32:47.away because underneath that is something called the bloodline which
:32:48. > :32:50.can make fish better so take the bloodline awake so it is now a
:32:51. > :32:54.lovely sweet piece of fish. If it's not cooked enough you can put it
:32:55. > :32:59.back on but I think it is beautifully cooked and there is
:33:00. > :33:04.enough time for it to continue to cook. A bit of salmon skin if any
:33:05. > :33:07.buddy once it. Squeeze your lemon juice over your fish, turn it back
:33:08. > :33:14.over, and look how pretty that is, beautiful thing. Are potatoes are
:33:15. > :33:21.ready to go. Take a fork and a spoon, turn the blender off. And
:33:22. > :33:25.crush these potatoes just a tiny bit. You will now see all of the
:33:26. > :33:30.juices evaporating, and you have this lovely warm potato salad that
:33:31. > :33:35.will sit with the salmon. It's that time of year for barbecues, isn't
:33:36. > :33:42.it? I love barbecues. What sort of cook are you? I'm a really lazy
:33:43. > :33:45.Cook, really. I haven't cooked at home for three years. I just live
:33:46. > :33:52.off exam which is. No wonder you are here today. I love eggs, I go
:33:53. > :33:56.through 30, 35 eggs a week. You know what, I've just had a really good
:33:57. > :34:01.idea. Why don't we today, rather than me having to go through the
:34:02. > :34:07.excruciating pain of tasting the omelettes on challenge, get Eddie to
:34:08. > :34:10.do it instead. Eddie can be the omelette challenge judge, that would
:34:11. > :34:14.be cool. Eddie, I will finish this off with a bit of green sauce, it's
:34:15. > :34:18.not a complicated dish but you have this lovely crispy charge salmon
:34:19. > :34:21.which is a bit bitter, we got the warm potato salad with the clever
:34:22. > :34:25.trick of the potatoes underneath, and then of course with a bit of
:34:26. > :34:34.fish you've always got to have a piece of lemon. That is your second
:34:35. > :34:39.course today. Thank you. If you like some and I'm sure you will like
:34:40. > :34:43.that. I hope you do. Does it look all right? It looks lovely, yes.
:34:44. > :34:46.This is pressure, having to cook for somebody who does the Olympics! What
:34:47. > :34:53.do you think I will make for Eddie at the end of the show? Would it be
:34:54. > :34:56.food heaven super-sweet dessert, popcorn, caramel and instant banana
:34:57. > :35:00.ice cream made with coconut yoghurt, arm and milk and lots of bananas.
:35:01. > :35:04.And finished with hot chocolate sauce and may be popping candy. Or
:35:05. > :35:12.will it be held? Muscles along with some clams to a mixture of coriander
:35:13. > :35:20.and cumin, Chu Mick Dunne to merit, cumin -- to Merrick. -- turmeric. As
:35:21. > :35:25.usual it's down to the guests in the studio and a few of our viewers. --
:35:26. > :35:32.mussels. A few of you can decide and see the result at the end of the
:35:33. > :35:37.show. You look like you might be enjoying that, Eddie! It is lush.
:35:38. > :35:41.While you get stuck into that we are off to China to seek Ken Hom and
:35:42. > :35:44.Ching-He Huang going for their journey exploring the nightlife of
:35:45. > :35:47.Beijing and they will cook with one of the city's most innovative chefs
:35:48. > :36:11.and direct in his one of the tallest as well.
:36:12. > :36:16.We're back in the heart of the modern city and its most
:36:17. > :36:18.exclusive street where the new rich come to shop and eat.
:36:19. > :36:20.We're cooking with a chef who is leading
:36:21. > :36:25.Chef Da Dong brings tradition and innovation together in culinary
:36:26. > :36:27.theatre and his specialty is, of course, the nation's
:36:28. > :36:37.This proud Beijinger became a chef on his father's advice
:36:38. > :36:42.He's dedicating himself to reviving the reputation of Chinese cuisine
:36:43. > :37:17.after it was blighted by years of oppression and poverty.
:37:18. > :37:23.Chefs before in China only knew about the region.
:37:24. > :37:25.Actually, they never had the opportunity,
:37:26. > :37:32.all the time or the money, to travel anywhere else.
:37:33. > :37:35.This is one of his signature dishes, sweet and sour duck balls
:37:36. > :37:55.This is not like sweet and sour you've ever seen anywhere.
:37:56. > :37:58.It's like the duck has given birth to the duck balls and
:37:59. > :38:05.Inspired by this beautiful creation, we're now cooking for him,
:38:06. > :38:10.making our Da Dong style dishes, using his delicious Peking duck.
:38:11. > :38:16.A Cantonese and a Taiwanese can take on a Beijinger.
:38:17. > :38:19.I'm doing a twice cooked crispy duck and apple salad.
:38:20. > :38:22.I'm inspired by the flavour of the fruitwood, you know,
:38:23. > :38:25.they use the apple trees, the pear trees.
:38:26. > :38:29.This is like the way that they slice and carve their ducks so I thought
:38:30. > :38:31.maybe we'll do some apples in little pieces.
:38:32. > :38:45.The leg meat is more juicier, more succulent and because I'm
:38:46. > :38:48.going to fry it again, I need that juicy, meaty part
:38:49. > :38:51.and then I'm just going to chop it into bite-size pieces.
:38:52. > :38:58.I'm just going to put a little bit of five spice,
:38:59. > :39:03.It really does help to bring out the flavour of the meat.
:39:04. > :39:06.And then, corn starch and we're ready to deep fry.
:39:07. > :39:13.The duck only needs a minute in the wok.
:39:14. > :39:18.As it's already cooked, I'm just sealing in the flavour.
:39:19. > :39:22.While it's hot, the outer edges where the cornflour, like this...
:39:23. > :39:36.I'm using XO sauce, a spicy seafood sauce made from dried shrimp,
:39:37. > :39:42.Then I'm going to use some of this Tian ming jiang.
:39:43. > :39:49.A little bit of sugar, a little bit of black rice vinegar.
:39:50. > :39:52.It's going to be sweet and sour.
:39:53. > :40:02.I think I need more of the sweet bean paste and a little
:40:03. > :40:07.If it's too vinegary, you just add a little
:40:08. > :40:24.That's like ducks playing in spring time.
:40:25. > :40:33.My dish is minced duck with lettuce cups.
:40:34. > :40:36.I'm going to stir fry the Peking duck with radish and cucumber, along
:40:37. > :40:39.I want to get those really, really hot.
:40:40. > :40:43.OK, some ginger, garlic, spring onion...
:40:44. > :40:55.All these condiments he uses for his Peking duck,
:40:56. > :40:58.so this is a bit of a homage to him, as well.
:40:59. > :41:01.That looks good, I love the colours, the pink and green.
:41:02. > :41:11.Water chestnuts, and what I like is a little bit of peanuts for crunch.
:41:12. > :41:14.I'm also using the sweet bean sauce and adding a touch of my
:41:15. > :41:26.I love watching Ken with the wok, the way he works it with the flame,
:41:27. > :41:29.he's infusing the ingredients with a deep, smoky flavour.
:41:30. > :41:43.There's a lot of flavour, you only need a little bit.
:41:44. > :41:45.Finally, I'm using the fattest part of the duck, the skin,
:41:46. > :41:49.to add extra crouton, light crunch to my dish.
:41:50. > :41:58.And I couldn't resist stealing a bit of his edible flowers.
:41:59. > :42:06.Do you think we're going to be able to impress Da Dong?
:42:07. > :42:12.I've cooked for 52 years, but right now I feel
:42:13. > :43:14.He looks quite frightening, might invite him to be a judge on
:43:15. > :43:17.MasterChef! More adventures with Ken Hom and Ching-He Huang.
:43:18. > :43:19.Still to come this morning, James Martin has some sweet
:43:20. > :43:23.He's preparing chocolate truffles and even making his own honey comb.
:43:24. > :43:30.Following Galton Blackiston's controversial eggs-pulsion from the
:43:31. > :43:33.omelette challenge last week, Theo Randall remains
:43:34. > :43:40.Olympian be enough to inspire Theo to recreate his eggs-traordinary
:43:41. > :43:43.world record omelette making time of 14.76 seconds.
:43:44. > :43:51.Or will Andi Oliver be the one to scramble her way to glory
:43:52. > :43:53.and steal that place on top of the podium?
:43:54. > :43:56.You can see what happens live a little later on.
:43:57. > :44:03.And will Eddie be facing food heaven, super sweet caramel popcorn
:44:04. > :44:06.Or food hell, clam and mussel saag aloo with onion flatbread.
:44:07. > :44:13.But right now it's meat feast time at the end of the show.
:44:14. > :44:22.But right now it's meat feast time with Andi. Hello. Right, we are
:44:23. > :44:27.going to make an Asian spiced confit pork belly. I'd like you to make the
:44:28. > :44:31.slaughter and I will do the coconut rice. This is a lovely piece of pork
:44:32. > :44:35.belly. What are we serving with it? Coconut rice and green apple
:44:36. > :44:43.mangetout slaw. All of this is for the confit, poaching the pork belly
:44:44. > :44:49.in oil. Cold oil? Cold oil and then we have lemon grass, Chiles,
:44:50. > :44:58.coriander. I'd like you to shred that slaw. Do I shred it smart and
:44:59. > :45:03.sexy? Always smart and sexy, is that a trick question? Between the two of
:45:04. > :45:08.us we can get both. We will be fine. All of these lovely ingredients you
:45:09. > :45:19.are using, Andi. Why these lovely ingredients? I love aromats and I
:45:20. > :45:23.particularly enjoy the flavours from Asia because they sit somewhere in
:45:24. > :45:28.an incredibly pleasing place for me. They make me happy and I like to
:45:29. > :45:33.make things that make me happy. Quite simple. That's the idea of
:45:34. > :45:36.food, it makes you happy. Eddie was talking about eating egg sandwiches
:45:37. > :45:43.all the time. Do they make you happy? Extremely happy. Exam which
:45:44. > :45:48.is a fine thing, I agree with you! That is everything in the part. It
:45:49. > :45:52.is about 140, I would say, the edge is really hot. Let me open the oven
:45:53. > :45:59.for you. The one on the right please. In a pot? We are going to
:46:00. > :46:03.poach it gently for about three or four hours, basically, so it is soft
:46:04. > :46:07.like butter at the end and when it comes out it looks like that.
:46:08. > :46:11.Nothing is burnt. This is one of those dishes you could make in
:46:12. > :46:17.advance and sit around for a day or so and not worry about it.
:46:18. > :46:21.Absolutely. You can press it, I've pressed this one because it's a nice
:46:22. > :46:24.thing for presentation but you don't have too. You take it out of the
:46:25. > :46:28.fridge, it comes out and it's looking like this. We get it onto
:46:29. > :46:33.the hot grill, basically. While that is happening I'm going to start
:46:34. > :46:40.might chilli sugar. And you are going to wash your hands. I am and
:46:41. > :46:45.I'm going to make my chilli sugar. You are not going to get on with the
:46:46. > :46:50.coconut rice? You didn't tell me to do that, you just told me to do the
:46:51. > :47:00.slaw. Could you put the coconut rice on, please, Jon? Tell me about your
:47:01. > :47:04.proportions of liquid to rice. I use two to one, half coconut milk and
:47:05. > :47:05.half water. If you use too much of the coconut milk it gets really
:47:06. > :47:19.cloudy. Always with the lead. Leave it
:47:20. > :47:24.alone, do not touch it. People are tempted to muck about with rice.
:47:25. > :47:30.They worry it is not going to be cooked right. We cannot keep up,
:47:31. > :47:36.you're speeding along. I am a fairly speedy check. What have you got in
:47:37. > :47:44.the blender? We have sugar and dried red chilies, bird's eye chilli. I am
:47:45. > :47:50.going to make sit together. The reason I am going quickly, I have to
:47:51. > :47:56.push it through the sieve. We have got plenty of time. Saturday
:47:57. > :48:02.morning, we are all relaxed. You also have an extraordinary life
:48:03. > :48:08.story. Have I? You have not always been a cook. No, I started as a
:48:09. > :48:13.singer. Can you put a lid on the rise, please? Thank you. We are
:48:14. > :48:18.choking on the chilli and sugar. I started as a singer, way back in
:48:19. > :48:24.what feels like the early 1800s. I suppose it was the 1980s. It was a
:48:25. > :48:29.while back. It feels like a couple of lifetimes ago. I started as a
:48:30. > :48:35.singer and I did more and more podcasting. My God, it is making me
:48:36. > :48:43.choke. I started taking more and more. Let's not skip this. You're in
:48:44. > :48:53.a proper band, you are a proper singer. People must remember the
:48:54. > :49:00.band. You were on the young ones, weren't you? Yes, we were. It has
:49:01. > :49:06.followed me around my whole life, bad. It is just one of those things.
:49:07. > :49:11.It is such an iconic show. Of course, everyone likes to name-drop
:49:12. > :49:16.and have famous people. You did a show with Nena Cherry. She is my
:49:17. > :49:31.best friend. We sang together in the band. That is the name-drop that we
:49:32. > :49:34.need. We did a cooking show together. One of the first things we
:49:35. > :49:40.did was put together. It is something we love to do. For us, it
:49:41. > :49:46.is quite healing and soothing. When you're rushing around, coming back
:49:47. > :49:50.together and to King for the family is a beautiful, grounding thing to
:49:51. > :49:57.do. Do you have a sauce to go with the poor? I do. It is in that pan. I
:49:58. > :50:06.have stock that is made with the same aromatic ingredients as I had
:50:07. > :50:10.in the pork confit. Galangal, chilli, coriander, garlic, and
:50:11. > :50:22.Shaoxing wind. Let's not forget the wine. -- Shaoxing rice wine. All
:50:23. > :50:28.those ingredients, they are really aromatic. Beautiful. I like it going
:50:29. > :50:33.on, soothing. I think it is important that food pleases you. It
:50:34. > :50:37.does have to please you. We are talking about it all the time, and
:50:38. > :50:42.the pressure of cooking, just doing what you want to do, eating what you
:50:43. > :50:46.want to read, rather than necessarily thinking about everyone
:50:47. > :50:51.else. It sounds selfish, but if you do not love the food you could, it
:50:52. > :50:55.will not pay is good. If you make something that you love, other
:50:56. > :51:01.people will love it. It is a natural thing. You have got lame, garlic and
:51:02. > :51:05.sugar, that is for the dressing for the slaw. You put all those
:51:06. > :51:11.together. This is the caster sugar and red chilies. You have passed
:51:12. > :51:16.that already? It has been mixed up and pass through the sieve. Then the
:51:17. > :51:21.port. I. I think I will put it on this side. That is that. That will
:51:22. > :51:28.go on here. The gravy is coming up nicely. I have got to say, I love
:51:29. > :51:33.the look. Your address has just slipped off your shoulder little
:51:34. > :51:36.bit. Does this happen in the restaurant? Lots of things happen in
:51:37. > :51:42.a restaurant. It is Saturday morning. That is thick and Cheney
:51:43. > :51:47.because we have put in some butter. You do have a restaurant? You're
:51:48. > :51:54.doing a food festival. I restaurant is in Hackney in east London. It is
:51:55. > :51:59.the Jaglan star. My company is called sugar Shack. I have it with
:52:00. > :52:02.my friend, Kelly Miles. We have celebrated her second birthday,
:52:03. > :52:09.which is lovely. We have been there for two years. It is wonderful. It
:52:10. > :52:15.is in a pub. I love that. We have lost so many pubs to horrible
:52:16. > :52:22.developments and rubbish plans. Is this still on? I will move that to
:52:23. > :52:26.there. Beautiful, thank you. It is quite porky, that. Give it to me.
:52:27. > :52:34.You have just got sugar and chilies? Yes. You're going to torchlight?
:52:35. > :52:40.Yes. Hopefully, in a gentle enough manner that the whole thing does go
:52:41. > :52:44.up. We're going to do it quickly. Yes, like this. We are going to move
:52:45. > :52:51.fast, because we are moving along now. Look at that. It gets molten.
:52:52. > :53:04.Crispy on the outside. It is like creme brulee. You have got slaw pork
:53:05. > :53:11.and rice. Yes, gravy and rice. That is good. More choking. Lovely. Let
:53:12. > :53:16.me get you plate. I will move these things out of my way. There are some
:53:17. > :53:22.chilies in there! I do not need really hot food. I find it overtakes
:53:23. > :53:30.everything. I like balance. There are chilies in there, but it is not
:53:31. > :53:35.too hot. Let's get some of that. I will put it on the plate. Race in
:53:36. > :53:41.the middle. Do you think that cooking came naturally to you? I do.
:53:42. > :53:47.I have always cooked. My dad loved food. For me, it was a social event,
:53:48. > :53:51.at a time when the family came together. Yes, I cannot remember a
:53:52. > :53:56.time when I was not cooking. I have been cooking my whole life. Even
:53:57. > :54:01.when you were tooling and singing? Yes, we would go back and start
:54:02. > :54:07.singing. It was a lovely thing to do, really grounding. The other
:54:08. > :54:12.thing we are doing is this festival. It is a beautiful thing that happens
:54:13. > :54:17.in Hackney. It is up the road from the pub. It is free for everybody. I
:54:18. > :54:22.think the guy that started up, Adam, he wanted to do something to bring
:54:23. > :54:28.all the new parts of the community together with the old parts. There
:54:29. > :54:33.is food, music, it is on September the tenth. Everyone should come. If
:54:34. > :54:38.everyone is going to get portions that size, they will all turn on. I
:54:39. > :54:46.am going to whack it all on. That is for one. Remind us what you have
:54:47. > :54:57.got? It is an Asian spiced confit pork belly, coconut rice, and the
:54:58. > :55:04.green apple mangetouts slaw. Yum. I love your smile. Like a plan has
:55:05. > :55:09.come together. There is a beautiful smile across your face. I do
:55:10. > :55:13.Portman, Eddie? I like pork. You will love that. There is quite a
:55:14. > :55:17.lot. Right, let's see what our wine
:55:18. > :55:20.expert Peter Richards has picked out to go with your perfect pork,
:55:21. > :55:48.Andi. Andi's belly pork is fun to make and
:55:49. > :55:52.packed full of flavour. We need a vibrant, expressive wine that does
:55:53. > :55:58.not take itself too seriously. Pork works best with white wine. Think
:55:59. > :56:04.apple sauce. I tried lots of bottles with this recipe, and some were too
:56:05. > :56:10.dry, somewhere to lash. But one good option in this rich style is this.
:56:11. > :56:14.It is a great value bottle for this famous New Zealand producer. But one
:56:15. > :56:21.wine stood head and shoulders above the rest. It is not the safe option,
:56:22. > :56:24.but why be dull? Step forward the sensational Morande One to One
:56:25. > :56:30.Gewurztramine from chilli. This variety of grape is not for
:56:31. > :56:34.everyone. It can make wine is that eyelashes and perfumed. This is
:56:35. > :56:41.different. It is made on the coast. It is fresher but still aromatic. It
:56:42. > :56:46.is not as exaggerated as some. It is juicy, which makes it an ideal
:56:47. > :56:49.partner for Asian fusion dishes. The first thing you notice is the juicy
:56:50. > :56:54.acidity which we need to cleanse the palate of the Richie Porte. It
:56:55. > :57:05.chimes in nicely with the rich apple slaw. -- the rich pork. It works
:57:06. > :57:09.with the intense feel of the coconut and lemon grass and lime. It is a
:57:10. > :57:15.succulent but not sweet style. It's often is the leader of the chilli.
:57:16. > :57:20.It enables the wine to stand up to the gravy. This is the funky wine
:57:21. > :57:26.tries, amazing value and perfect with your wonderful pork.
:57:27. > :57:30.The floor manager is saying, have you tried de Vreede? Have you seen
:57:31. > :57:37.how much has been eating? What do you think of the wine? Delicious,
:57:38. > :57:42.beautiful. It is simple, but not overly an aromatic -- but not overly
:57:43. > :57:53.aromatic. It is quite clean. There is no salt in the pork. There is
:57:54. > :57:58.Shaoxing. I think the chilli glaze across the top is inspired. I love
:57:59. > :58:04.the texture. It is flappy rights. It is soothing.
:58:05. > :58:07.Now let's get a taste of Britain from Brian Turner
:58:08. > :58:12.They are the strangest couple on British television.
:58:13. > :58:15.They're in Suffolk today and they've found a woman who breeds some
:58:16. > :58:28.We're still on the hunt for a key ingredient for our celebratory cook.
:58:29. > :58:31.And Suffolk is home to some of Britain's finest chickens,
:58:32. > :58:35.so we've come to meet Belinda Nash on her farm at Sutton Hoo.
:58:36. > :58:46.That's why we're wearing all this stuff.
:58:47. > :58:53.So how long do you keep the chickens?
:58:54. > :59:02.A normal free-range chicken is eight weeks, but our Sutton Hoo
:59:03. > :59:05.free-range, we grow up to 12 weeks, well between ten and 12.
:59:06. > :59:07.What difference does it make to the flavour of the chicken?
:59:08. > :59:10.I think it makes all the difference, actually.
:59:11. > :59:12.But it's a more dense meat, is it not?
:59:13. > :59:29.to visiting one of Suffolk's most interesting pieces
:59:30. > :59:33.I've come to Woodbridge, where there's been a water mill
:59:34. > :59:37.Powered only by the incoming and outgoing tides, it's been
:59:38. > :59:39.restored by Nigel Barrett and the Woodbridge Tide Mill Trust.
:59:40. > :59:42.It's now one of only two working tide mills in the country.
:59:43. > :59:45.Well, Nigel, this is a very impressive building, how old is it?
:59:46. > :59:55.Got about four metric tonnes in weight.
:59:56. > :00:13.We built that when we did the restoration in 2011.
:00:14. > :00:16.Well, Nigel, thanks so much, will you come along to our
:00:17. > :00:19.celebration cook later?
:00:20. > :00:21.I'm all set to cook a dish that celebrates Suffolk.
:00:22. > :00:24.We've invited a few of the locals we've met along the way to give
:00:25. > :00:28.And I'm making a roast Sutton Hoo chicken crown stuffed with tomatoes
:00:29. > :00:30.and spring onions, served with a tide mill pancake stack
:00:31. > :00:53.I've got it standing up, I've got the two breasts,
:00:54. > :00:56.nice size here, I've got those little wing tips, and what I need
:00:57. > :00:59.to do now is I just need to very carefully loosen the skin.
:01:00. > :01:01.Just get that finger to make that little pocket there.
:01:02. > :01:04.OK, so into that pocket, I'm going to put some
:01:05. > :01:09.I'm just going to sweat them off in a wee bit of butter.
:01:10. > :01:13.And all I'm going to do now is just put this into my frying pan.
:01:14. > :01:14.Whilst you're doing that, I've got some lovely
:01:15. > :01:17.I'm just going to take the seeds out Nicely
:01:18. > :01:21.Gives us colour, texture and flavour We'll take another one
:01:22. > :01:24.of these here as well, and we'll cut the seeds out of that,
:01:25. > :01:28.I just think the colours make this thing really nice and attractive.
:01:29. > :01:31.I always take the skins off and I know you don't
:01:32. > :01:34.No, but I don't really see the point in it,
:01:35. > :01:38.if I'm honest with you, unless, of course, you're
:01:39. > :01:55.Don't be too greedy, don't put too much in there.
:01:56. > :01:56.That'll hopefully just melt down there.
:01:57. > :01:58.We've got the breast shape already, got
:01:59. > :02:03.I'm going to put some rapeseed oil on there,
:02:04. > :02:07.And this is quite a big chicken, is this.
:02:08. > :02:14.It'll take about 35 minutes, I suspect.
:02:15. > :02:17.Want to cook it through to the bone, make sure it's nicely cooked,
:02:18. > :02:22.We really don't want to try and dry the bird out.
:02:23. > :02:53.I'm just going to take this jelly, this really good flavour here,
:02:54. > :03:01.Right, so, the trick is to take it firstly off the bone.
:03:02. > :03:07.And leave just a wee bit of bone on there.
:03:08. > :03:12.We cut it just through there, so that's two
:03:13. > :03:22.So we'll just put those in there, like that.
:03:23. > :03:32.If it falls over now you're looking, we'll know
:03:33. > :03:37.And all we need now is to just take this over here...
:03:38. > :03:40.Just going to pour that on top to give it that
:03:41. > :03:47.A roast crown of Sutton Hoo chicken, stuffed with tomatoes,
:03:48. > :03:50.spring onions But not only that - you've got a wonderful pancake stack
:03:51. > :03:53.made with your wholemeal flour from the mill, filled with its leg.
:03:54. > :04:05.Right, now, I've got to invite our guests.
:04:06. > :04:08.Suvi, Maddy, come and have some,
:04:09. > :04:29.Good-quality ingredients, a good-quality chef,
:04:30. > :04:36.You've done our chicken proud, Brian, this is delicious.
:04:37. > :04:54.I'm so pleased you like it, young lady.
:04:55. > :05:00.I love the way that Janet looks at Brian. Keep your tweets coming in.
:05:01. > :05:05.It is time to answer some of your course. Foodie questions.
:05:06. > :05:08.Each caller will also help us decide what Eddie will get for his lunch
:05:09. > :05:18.What are you going to get for your lunch? That's the question. How are
:05:19. > :05:24.you? I'm fine, how are you? I'm having a good time. What is your
:05:25. > :05:28.question? I've been given a lovely piece of venison but it still has
:05:29. > :05:37.the blade in and I haven't a clue how to cut -- cook it. I would
:05:38. > :05:43.praise the venison in a pan as it is and cook it really slowly with some
:05:44. > :05:51.onions, thyme, or rosemary, dried porcini mushrooms and quite a lot of
:05:52. > :05:54.wine -- braise. When it is cooked, break it off, break off the meat and
:05:55. > :06:03.chop it up and make it into a source and cook it with pasta, tagliatelle
:06:04. > :06:09.or Pas-de-Calais. You will have a really nice ragout. I would like
:06:10. > :06:17.that too! What do you think of that? That sounds great. What do you think
:06:18. > :06:21.Eddie should get? Definitely food heaven. Thank you for your tweets.
:06:22. > :06:28.Eddie has a couple of questions via your tweets today. Chrissie Anderson
:06:29. > :06:32.says: when I make cake, coconut or fruit cake, it comes out crumbly,
:06:33. > :06:36.what can I do to make it more moist and less crumbly. I love cake
:06:37. > :06:40.whatever it is, I will eat it whatever. If you add yoghurt or
:06:41. > :06:45.buttermilk to your mix it makes it incredibly moist. It's a really
:06:46. > :06:49.easy, quick, speedy way to improve the texture. If you beat the sugar
:06:50. > :06:52.and butter together really well so it is creamed properly you end up
:06:53. > :06:58.with a better structure for your cake. Another one? Lynette Jenkins
:06:59. > :07:04.says, I've never cooked scallops, what dish can I make with them. I've
:07:05. > :07:08.only eaten them one time many years ago. The thing about Scarlets is
:07:09. > :07:13.it's about how good the quality of this, this is. Eat them when they
:07:14. > :07:17.are in the shell, take them out of the shell, put a bit of salt on it
:07:18. > :07:22.and put it in the pan so it has a nice colour and you can throw in
:07:23. > :07:25.some papers. The quality is important, if you use the ones from
:07:26. > :07:29.the tub they will tend to boil and you will not have that sweet
:07:30. > :07:35.flavour. And the pan must be very hot. There is a lovely tempera
:07:36. > :07:39.scholar, and ice bath we make with rice Flower, fizzy water and maybe
:07:40. > :07:47.some bicarbonate. But the trick is to put cider vinegar in it. Where am
:07:48. > :07:50.I talking? Put cider vinegar in and then you have a lovely crack on the
:07:51. > :07:54.outside of the batter, delicious, and maybe dipping sauce on the side.
:07:55. > :07:58.All of these tips we get, they are great. Back to the phones and Sheila
:07:59. > :08:04.from Inverness. How is your Saturday? Good morning, it is good,
:08:05. > :08:09.thank you. What is your question? I have a dinner party for 20 people
:08:10. > :08:16.and I want the best way to cook a lot of seafood. I would poach it in
:08:17. > :08:20.a really lovely stock, with a bit of thyme, marjoram, maybe some lemon
:08:21. > :08:24.zest, not too long otherwise it will get tough. Just a few minutes.
:08:25. > :08:28.Compound butters are great when cooking for lots of people because
:08:29. > :08:32.you can make a load of it and melt it down, maybe make it a roast
:08:33. > :08:36.garlic butter or a parsley butter, or a lemon zest butter. Whatever
:08:37. > :08:40.floats your boat, really. Then everything goes in the middle and
:08:41. > :08:46.people just dip as they go and it is a kind of free for all, free-form
:08:47. > :08:50.thing. Lovely. Sounds pretty good. What should Eddie get for his lunch?
:08:51. > :09:03.I'm really sorry, it will have to be hell. Right. Hello, is it me, Adel
:09:04. > :09:09.Dunne Adele? Could you give me a good recipe for lamb's hearts? I
:09:10. > :09:22.would do a skewer and chop the lamp's hearts and mix them with some
:09:23. > :09:28.thyme and garlic and olive oil -- lamb's. Put them in the oven or up
:09:29. > :09:34.under the grill and the heart will take on the flavour of the pancetta.
:09:35. > :09:38.They are a bit tough soak cut them into small pieces. The Italians are
:09:39. > :09:49.really good at full. What about heaven or hell for Eddie? Definitely
:09:50. > :09:53.heaven. -- offal. We don't know, we can still decide, can't we, Eddie?
:09:54. > :10:06.It's time for the omelette challenge. Theo, your record still
:10:07. > :10:10.stands. You are chatting away. Please! Despite the unscrupulous
:10:11. > :10:20.efforts last week, how do you feel about today's challenge, Theo? I'm
:10:21. > :10:25.feeling eggs cited. I'm extremely nervous. It is a stitch up, how come
:10:26. > :10:30.I it's the first time I'm on and I have a champion. Because you are
:10:31. > :10:33.amazing. You know the rules, most people know the rules. Three egg
:10:34. > :10:36.omelette, it must be an omelette when it hits the plate, I'm going to
:10:37. > :10:43.taste it and Eddie is going to taste it because he loves eggs. Let's but
:10:44. > :10:51.the clocks on the screen. Ready? Ready. But the clocks on the screen.
:10:52. > :11:14.Three, two, one, go. What is that? Look at that! It is a
:11:15. > :11:21.bit scrambled. This was sabotage. The pan was just stuck. Eddie, are
:11:22. > :11:26.you sure you want to take up the challenge of tasting them? Egg is
:11:27. > :11:32.egg, I will still love it. I will give you two forks in case the first
:11:33. > :11:37.one is not quite right. This is Theo's. They don't look much like
:11:38. > :11:45.omelettes, do they? LAUGHTER
:11:46. > :11:49.To be fair... They taste OK. As far as Times are
:11:50. > :11:55.concerned, we note the leaderboard, there is the world record champion,
:11:56. > :12:03.14.76. Did you beat your time or not, Theo? No chance. What time do
:12:04. > :12:18.you think you got? Mid-20s probably. 27.81. Oh, no! Andi? No idea. 28
:12:19. > :12:23.seconds dead. Ladies and gentlemen, out in the real world, if anybody
:12:24. > :12:28.served you an omelette like that in a restaurant of course you would
:12:29. > :12:31.send it back. Are they going on the leaderboard? No. I need to say
:12:32. > :12:42.something, you are both going in the summer bin. Time to boogie.
:12:43. > :12:52.# Summer, summer, summertime. I refuse to dance if I'm going in the
:12:53. > :12:57.bin! Fair enough. We did get wine so all right. You do get wine. The big
:12:58. > :13:03.question, will Eddie get food heaven, caramel popcorn with banana
:13:04. > :13:07.ice cream? Or will he get food hell, mussels and clams, saag aloo and
:13:08. > :13:11.onion flatbread. You have to wait around for the results while we get
:13:12. > :13:12.eight double sugar hit from James Martin doing chocolate truffles and
:13:13. > :13:23.honeycomb. Back at home in my kitchen,
:13:24. > :13:26.I'm going to show you two deceptivel simple home-cooked treats that can
:13:27. > :13:28.be created days in advance The only trouble with making these
:13:29. > :13:32.rich and luxuriant home-made chocolate truffles and crunchy
:13:33. > :13:34.cinder toffees, is that you'll I'm going to show you both
:13:35. > :13:48.of them right now. The easiest way to make cinder toffe
:13:49. > :13:51.really is a proper thick cast-iron When you are making caramel,
:13:52. > :14:00.it is really important that I am using 200g of caster sugar,
:14:01. > :14:04.and 50g of clear honey. Now, you really need
:14:05. > :14:10.this for this to work. You want about a tablespoon
:14:11. > :14:16.of glucose. Now we need to heat up our pan
:14:17. > :14:19.and add 50ml of water, And then really crank
:14:20. > :14:33.up the heat now. And you want to take it
:14:34. > :14:36.to 160 degrees centigrade. Now the easiest way to do
:14:37. > :14:38.that is get yourself When it's 160 degrees centigrade,
:14:39. > :14:49.this is going to be perfect Now while that's boiling,
:14:50. > :14:54.I'm going to make my chocolate truffles, which, in theory,
:14:55. > :14:56.is basically a chocolate ganache which is a combination
:14:57. > :14:58.of chocolate and double cream. Not to boiling point,
:14:59. > :15:17.just heated up. Next, break up 400g
:15:18. > :15:19.of good-quality dark chocolate. Good quality means chocolate
:15:20. > :15:24.that's at least 70% cocoa. So all we do now is just
:15:25. > :15:27.take this warm cream, pour it over the top
:15:28. > :15:30.of the chocolate... Now what will happen with this
:15:31. > :15:41.mixture, you can see it actually looks as if it has
:15:42. > :15:43.split at this point. If you keep mixing it,
:15:44. > :15:53.it will actually come back. Most people, when they're doing this
:15:54. > :15:56.for the first time, you kind of panic and think, "It's
:15:57. > :15:58.a little bit liquid. And what you do, you can see
:15:59. > :16:02.as you keep mixing it, Then when it's all mixed in,
:16:03. > :16:07.you end up with a smooth mixture, And I've got one that has been
:16:08. > :16:11.in here for about two hours really Let that come up to room
:16:12. > :16:15.temperature, meanwhile we can The sugar, honey and glucose
:16:16. > :16:25.solution will only when it reaches 160
:16:26. > :16:28.degrees centigrade. When it gets there, you need
:16:29. > :16:30.to be really organised. Get yourself a non-stick mat and
:16:31. > :16:35.then next you want some bicarb soda. And it is this that will create
:16:36. > :16:38.the bubbles in the honeycomb But you need to make sure you've
:16:39. > :16:42.got everything ready. Make sure you've got
:16:43. > :16:56.everything at hand, all ready. Then we just leave this to cool
:16:57. > :17:08.for about 30 seconds, that's all. If we add the bicarb too early,
:17:09. > :17:11.it's going to cause this to puff Now, the best advice for this is,
:17:12. > :17:15.really just let the bubbles Then we take three-quarters
:17:16. > :17:19.of a teaspoon of bicarb soda. Now instantly you can
:17:20. > :17:29.see what is happening. As soon as you have got it mixed in,
:17:30. > :17:39.it will continue to rise. Working quickly, pour it
:17:40. > :17:42.onto the tray. Leave that to cool for about 10
:17:43. > :17:58.minutes and then it's ready to use. Now for our chocolate truffles,
:17:59. > :18:00.you want to allow this ideally to come up to room
:18:01. > :18:02.temperature really. And then get yourself some hot
:18:03. > :18:05.water and a teaspoon. Pour out some cocoa powder
:18:06. > :18:11.onto a dining plate. You basically just
:18:12. > :18:13.dip the spoon in... This is how I like the chocolates
:18:14. > :18:26.to look. You almost want them
:18:27. > :18:28.as if they look home-made. These are the perfect after-dinner
:18:29. > :18:34.treats to prep ahead. If you can avoid eating them
:18:35. > :18:36.straightaway, then they will keep Finish the truffles by simply
:18:37. > :18:47.coating them in more cocoa powder. Now I like these chocolates in these
:18:48. > :18:53.little glass domes. Especially for dinner parties,
:18:54. > :18:55.I think they look great They look home-made,
:18:56. > :19:01.they taste home-made cos they taste And then this, this
:19:02. > :19:06.is your honeycomb. A great kids' treat really,
:19:07. > :19:14.but you can store it It just makes a great gift
:19:15. > :19:22.as well if you're going out Plus, you've always got a proper
:19:23. > :19:41.sized portion for you. A. It is that we have been eagerly
:19:42. > :19:49.awaiting. Right, it's time to find out
:19:50. > :19:52.whether Eddie is facing food Your heaven is all these delicious
:19:53. > :19:56.sweet things using some of the honey I'm going to combine them
:19:57. > :20:00.all with some popcorn It's finished off with
:20:01. > :20:03.a warm chocolate sauce. Or you could be having food hell,
:20:04. > :20:06.mussels which I'm going to combine with clams to make a saag aloo
:20:07. > :20:08.with spinach, potatoes, spices, yoghurt, chilli
:20:09. > :20:10.and lots of onions. It comes with onion flatbreads
:20:11. > :20:12.and a raw carrot salad. What do you think
:20:13. > :20:22.you're going to get? I think they will be nice to me and
:20:23. > :20:27.gave me a sweet finish. I think they will go for heaven. It is one of
:20:28. > :20:31.those days, you meet someone, and you think, if it is going to be
:20:32. > :20:37.held, the world is a rotten place. Of course, it is going to be heaven.
:20:38. > :20:42.You have got food heaven. We will make popcorn and ice creams and bits
:20:43. > :20:50.and pieces. You have got an extraordinary sweet tooth? Yes, IEEE
:20:51. > :20:59.eight cakes today, some days. With the sandwiches? With the sandwiches.
:21:00. > :21:03.Chelsea buns. This is for you, banana ice cream. Chop up the
:21:04. > :21:11.bananas. There is vanilla and almond milk. Theo, could you make some
:21:12. > :21:16.chocolate sauce. I will start the popcorn. It is pretty easy. We will
:21:17. > :21:24.start over here, away we go with the pod. A little bit of oil. Turn up
:21:25. > :21:30.the heat. I use oil because it works better. Look how small the popcorn
:21:31. > :21:35.is. It looks tiny. Do you know why they look small? I never knew this
:21:36. > :21:40.until today. Bidders two types of popcorn. One is called snowflake and
:21:41. > :21:49.one is called mushroom. The mushroom one is bigger. Eddie is not
:21:50. > :21:53.impressed. What is amazing, I do not know whether to call you Eddie The
:21:54. > :21:59.Eagle or a DD pelican. I have never seen anyone need so much. You have
:22:00. > :22:04.done really well. And I have still got room for more. The chocolate
:22:05. > :22:08.sauce is being made with equal quantities of cream and chocolate.
:22:09. > :22:13.They will cut up some bananas. They go in the freezer. You freeze them,
:22:14. > :22:19.so when you put in, it makes the ice cream. You do not have to worry
:22:20. > :22:23.about making that. So you are going to freeze them? And have already
:22:24. > :22:29.done that. I do not drink very much milk. I know you love milk. I love
:22:30. > :22:38.it. Eddie, you love everything. I do. In this part, I am going to put
:22:39. > :22:47.things that you like, but, sugar, brown sugar, and sugar of the white
:22:48. > :22:52.colour. If there is not enough sweetness and sugar in there, I will
:22:53. > :22:58.put in honey. Lovely. If you listen carefully on your right hand side,
:22:59. > :23:06.you will hear the popcorn popping. I will wash my hands and we will get
:23:07. > :23:12.rid of that to one side. What we have got is the perfect Saturday
:23:13. > :23:20.night in. Popcorn and your new DVD. Great. What is it called? Eddie The
:23:21. > :23:29.Eagle. The movie. It is the story of? Eddie The Eagle. And the
:23:30. > :23:35.craziness of jumping that far? Yes. I really mean is. I watched it, and
:23:36. > :23:39.I thought, how extraordinary. That journey around the world, amazing. I
:23:40. > :23:47.have always wanted to do this on national television. It will enjoy
:23:48. > :23:51.the producer. -- it will annoy the producer. I have got this mixture,
:23:52. > :23:57.and it is similar to what James was doing before, the honeycomb, butter,
:23:58. > :24:01.sugar, honey. We will bring it to the boil and add bicarbonate of
:24:02. > :24:08.soda. We will call it the popcorn with it. The inspiration for this,
:24:09. > :24:26.when I was a kid in Australia, we had these sweets. Look at that. Go,
:24:27. > :24:32.Andi. Pure railway. -- puree away. I could never work out how to make it.
:24:33. > :24:38.This is how you make it. Put the bananas in.
:24:39. > :24:59.INAUDIBLE What did you say? That is enough.
:25:00. > :25:09.That little of staff. Thanks. All right, countdown. The noise is
:25:10. > :25:14.amazing. It is your ice cream. We're going to let that come to the boil.
:25:15. > :25:20.When you make a coating, and you can do this with any flavour you like,
:25:21. > :25:25.can you grab me a bowl? You can do this with any flavour. You can do
:25:26. > :25:31.strawberry jam. The same process. You put the popcorn in a bowl. No
:25:32. > :25:35.salt or sugar. Then you add the bicarbonate of soda to this mixture.
:25:36. > :25:46.It starts to fluff up and you pour the mixture across it. There we go.
:25:47. > :25:53.How is the ice cream going? Could you pass me the plate over their? We
:25:54. > :26:01.have just cleared them away. You makes this together. How is that
:26:02. > :26:05.looking? Idlib/. If you are doing this at home, be careful, because
:26:06. > :26:11.that is quite hard. It cools down quickly. It is funny, the popcorn is
:26:12. > :26:15.still going over there. It is having a nice time. We have used snowflake
:26:16. > :26:26.popcorn rather than mushroom popcorn. I love how excited Eddie
:26:27. > :26:33.is. He is licking his lips. This has a lovely crust. It will go sticky.
:26:34. > :26:41.Have some of that. It is good. It is like cinnamon popcorn. You're
:26:42. > :26:50.sitting at home, watching. Right. Do you want another spin? No, just do
:26:51. > :26:59.this. Spin it on top. Can I have a drop of sauce, Theo. Just drop. What
:27:00. > :27:06.a great time we have had so far. It gets better and better. Do we get
:27:07. > :27:21.more wine? Yes. Have some of that first. It is so loud. Eager way. We
:27:22. > :27:28.have got a lovely bottle of this. It is ?7.49 from Waitrose. It is
:27:29. > :27:31.delicious to go with the popcorn. Look at the colour. What do you
:27:32. > :27:40.think of the popcorn? Lush, beautiful. Have you tried the ice
:27:41. > :27:49.cream? I have not tried it. You have got to get him a spin. Cheers. The
:27:50. > :27:57.wine is gorgeous. It smells amazing. Have you had a nice first show? It
:27:58. > :28:03.has been lovely. Eddie said a new world record for the programme. He
:28:04. > :28:11.has eaten so much. It is one of those things. You're happy now? Look
:28:12. > :28:15.at that. That is lush, beautiful. Bananas and chocolate sort of work,
:28:16. > :28:22.but bananas, caramel and chocolate, and the wine. It is not that sweet.
:28:23. > :28:28.There is no sugar in the banana ice cream. It is coconut yoghurt. There
:28:29. > :28:33.is going to be a party going on. We're going to say goodbye to
:28:34. > :28:36.someone special. James has been with us for ten years. Thank you for
:28:37. > :28:38.everything you have done. It has been amazing.
:28:39. > :28:40.Well, that's all from us today on Saturday Kitchen Live.
:28:41. > :28:42.Thank you, Theo Randall, Andi Oliver and Eddie
:28:43. > :28:47.Cheers to Peter Richards for the great wine choices!
:28:48. > :28:49.All the recipes from the show are on our website.
:28:50. > :28:57.Next week, Lorraine Pascale is your host for the first