:00:00. > :00:07.We've got a packed show for you today full of fantastic
:00:08. > :00:10.recipes that I guarantee will get your stomachs rumbling.
:00:11. > :00:39.Joining me in the studio today are two chefs with two
:00:40. > :00:43.Michelin stars each - Atul Kochhar from Benares in London
:00:44. > :00:46.and, making her debut on the show, Emma Bengtsson from New York's
:00:47. > :01:06.Good morning to you both. Already, set? Happy? Brilliant. Atul, what
:01:07. > :01:10.are you cooking? I am cooking spiced Roast chicken with glazed carrots,
:01:11. > :01:16.curried bread sauce and a beautiful gravy. It would not surprise me if
:01:17. > :01:22.there were a few spices. It would be boring otherwise. Life is boring
:01:23. > :01:30.without spice, I agree. Emma, what do you have lined up? Something we
:01:31. > :01:37.call Kroppkakor, Swedish potato dumpling, we will fill it with
:01:38. > :01:39.mushrooms and, of course, serve with lingonberries, traditional. Very
:01:40. > :01:40.classic Swedish cooking. And we've got some inspiring clips
:01:41. > :01:44.from the BBC archives from Rick Stein, Nigel Slater,
:01:45. > :01:47.The Hairy Bikers and Tom Kerridge. Our special guest is one of
:01:48. > :01:50.the country's best loved presenters. With a career spanning
:01:51. > :01:52.more than twenty years, she's hosted iconic shows
:01:53. > :01:56.like Big Brother, Comic Relief. And on top of that she's also
:01:57. > :02:14.a bit of fitness guru. APPLAUSE
:02:15. > :02:18.Davina, I love the T-shirt. It is for you, I thought, Michel will love
:02:19. > :02:24.this. Shall we do the show in French?
:02:25. > :02:31.THEY SPEAK IN FRENCH. LAUGHTER
:02:32. > :02:38.Your mum is French, is that right? Yes. And I love food, so that is
:02:39. > :02:42.definitely my French half. Food is revered, mealtimes, I love the fact
:02:43. > :02:46.they take two hours at lunchtime, everything starts at 12:30pm and we
:02:47. > :02:49.will not open until 230 DM because we need to eat and maybe sleep, they
:02:50. > :02:53.have it right. We have. Well, Davina as well as those
:02:54. > :02:56.delicious dishes from our chefs today, I'm cooking either your food
:02:57. > :03:07.heaven or hell. A bit worried about that. My food
:03:08. > :03:12.heaven is Robert. Which I love. And I don't think enough people know how
:03:13. > :03:18.to cook it, or they are a bit nervous about it. -- my food heaven
:03:19. > :03:29.is rabbit. Rabbit is an amazing meter. Delicious, lean. And easy to
:03:30. > :03:34.cook. Lovely. Food hell? Muscles, they are chewy and the texture is
:03:35. > :03:42.like Bogie, I can't handle it. And coriander. The smell. And it is a
:03:43. > :03:47.shame, it is a lovely herb and I know lots of people love it, but it
:03:48. > :03:52.is a very pungent smell. My dad is in good company because he hates
:03:53. > :03:53.coriander, to wind him up I put coriander in his food.
:03:54. > :03:56.For your food heaven I am going to make Grandma Roux's rabbit
:03:57. > :03:59.I'll smother the rabbit with Dijon mustard, sweat down onions,
:04:00. > :04:02.garlic and fennel with olive oil, add smoked pancetta,
:04:03. > :04:04.lemon juice and Pastis and then cook in the oven and serve
:04:05. > :04:08.But if you get hell, then it will be mussels.
:04:09. > :04:10.I'll cook fresh mussels in white wine, then remove
:04:11. > :04:14.Then I'll make a coriander puree using some of the cooking juices
:04:15. > :04:17.and spoon it into the shells, and then add the mussel
:04:18. > :04:20.Next, I'll mix chopped smoked duck with breadcrumbs and sprinkle it
:04:21. > :04:23.over the mussels and place under the grill, and serve with
:04:24. > :04:32.But you'll have to wait until the end of the show to find
:04:33. > :04:36.If you'd like the chance to ask any of us a question today
:04:37. > :04:43.If I get to speak to you, I'll also ask you if Davina should
:04:44. > :04:46.face her food heaven or her food hell.
:04:47. > :04:48.You can also get in touch with social media using
:04:49. > :05:08.Roast chicken! Sunday lunch. I thought I would bring the easiest
:05:09. > :05:17.recipe, but I have added some spices. Which spices? Fennel, star
:05:18. > :05:23.anise, coriander, black pepper and cinnamon. So you will toast those to
:05:24. > :05:29.get all the lovely flavours? That's right. Serving with bread sauce,
:05:30. > :05:35.some milk, the classic way. A big onion studded with cloves, a bay
:05:36. > :05:42.leaf, pepper and just in fuse? You know my recipe well!
:05:43. > :05:51.There is a lovely book that you have just released, 30 Minute Recipes? It
:05:52. > :05:56.is called 30 Minute Indian, everybody accused me of doing great
:05:57. > :06:00.recipes that take hours, I said, it does not, it is pretty quick. I came
:06:01. > :06:06.up with an idea of cooking those recipes within 30 minutes, that is
:06:07. > :06:09.what I have done. I could do the cooking of onions, that takes the
:06:10. > :06:14.longest when you are cooking Indian food. So you make a paste of onion
:06:15. > :06:21.by roasting them or sauteing Banwell, then you keep that in your
:06:22. > :06:24.fridge or freezer with a ginger and garlic paste, and it really shortens
:06:25. > :06:29.the cooking time. Then you cook whatever you want to cook, saute the
:06:30. > :06:34.whole spices, add onion, garlic, ginger, garlic and onion paste, add
:06:35. > :06:43.whichever meet you are using, very quickly. Even lamb cooks in 30
:06:44. > :06:55.minutes, amazing. Or you prepare it in advance so it is always there?
:06:56. > :07:04.Now this recipe, you have Roast chicken, you are making butter and
:07:05. > :07:14.cream cheese, breadcrumbs, brioche crumbs. Did you say brioche? Do you
:07:15. > :07:21.like it? It is delicious but it has sugar in it, but really good. This
:07:22. > :07:26.will go under the skin to keep the chick in and juicy. I will add
:07:27. > :07:31.tarragon and possessed of a lime. Lots of flavour is going in. What is
:07:32. > :07:35.this recipe called? The gold spiced Roast chicken. I would like to add
:07:36. > :07:40.perfect, I hope it will be perfect by the time it comes out of the
:07:41. > :07:46.oven, so I will hold back the words perfected until I presented.
:07:47. > :07:51.It is called Hawkyns? That is the name of a new restaurant but I'm
:07:52. > :07:56.opening, you will be thinking, why am I calling it Hawkyns? The origins
:07:57. > :08:00.of the name, there is a gentleman called Sir William Hawkyns who was
:08:01. > :08:12.the first British sailor who set foot on India in 1608, he went to
:08:13. > :08:17.meet a king of that time... And we like history? I am all about
:08:18. > :08:24.history, education, food, family. That is all I do, chef. That is the
:08:25. > :08:29.gentleman who started the foundation of British India, so to speak. The
:08:30. > :08:34.British Empire was set by him. Ferreyra. So tell me a little bit
:08:35. > :08:40.about this restaurant and the style of the food. Is this the type of
:08:41. > :08:46.recipe that will be on the menu? Yes, this is mainly a Sunday roast
:08:47. > :08:51.for us. I like to put in some spice in fusion. This young lad who worked
:08:52. > :08:54.for me called Ross, he had a good knack of spacing which he learned
:08:55. > :08:58.from me and I liked his technique of cooking British food, so when I was
:08:59. > :09:02.opening my restaurant I said I will give him the job, and we are cooking
:09:03. > :09:15.via together. Really looking forward to it. We opened tomorrow, the doors
:09:16. > :09:23.opened tomorrow in Amersham. It is fairly British, you are
:09:24. > :09:29.doing... Fish and chips, Roast chicken, British cuisine but adding
:09:30. > :09:35.your little touch? Absolutely, chef. A little bit of warmth and spice?
:09:36. > :09:38.Real British food, but with spices. I would say that British food is so
:09:39. > :09:43.rich these days because we have taken influence from all over the
:09:44. > :09:48.world, it is fantastic to use all those influences in the food. That
:09:49. > :09:54.is lovely, you are pushing in that spice mix under the skin? Push it
:09:55. > :09:58.gently, it will keep it nice and moist and full of flavour. The
:09:59. > :10:05.carrots have been slightly precooked, roasted and butter, some
:10:06. > :10:11.pine nuts. A little bit of garlic, coriander seeds and some orange
:10:12. > :10:16.juice, that goes down to a glaze. The bread sauce has been flavoured
:10:17. > :10:22.with a little bit of curry, lots of butter, the cloves. Are you all
:10:23. > :10:32.right, address Mark Roe? I've got it! I will get told off in the
:10:33. > :10:40.kitchen. I am OK. I know you will not tell me off now. The roast
:10:41. > :10:47.chicken is here. It smells good. The skin has split. I should not call it
:10:48. > :10:52.a perfect! It has split a bit, the one in rehearsal did not. But it
:10:53. > :11:00.will taste great. You are amongst friends. You will make a little
:11:01. > :11:07.gravy? Yes. I will get the chicken out. Oh, wow. That looks lovely.
:11:08. > :11:12.Then the orange juice and the carrot is delicious, garlic and coriander,
:11:13. > :11:22.but to glaze it. Can I ask something? Resting meets, to cover
:11:23. > :11:29.or not to cover? Loosely cover, to keep it warm but not steam it too
:11:30. > :11:29.much. All roasts need to rest a little bit.
:11:30. > :11:33.If you'd like the chance to ask any of us a question today
:11:34. > :11:42.Calls are charged at your standard network rate.
:11:43. > :11:55.How are we doing? Doing good, the flour has gone in, available bit of
:11:56. > :12:04.wine. Cook it off. Davina, you like wine? I don't jinx alcohol but I use
:12:05. > :12:10.it in cooking as long as it is cooked off. -- I don't drink
:12:11. > :12:16.alcohol. It will give you some acidity in the gravy. The carrots
:12:17. > :12:23.are looking good. Looking really good, chef. Wouldn't you just bring
:12:24. > :12:28.this to the table and calves, or would you carve it in the kitchen?
:12:29. > :12:33.For me, a Sunday roast is brought to the table. It should be, in my
:12:34. > :12:43.opinion, we have very discerning guests so we will carve it here and
:12:44. > :12:46.take it over. There we go. In rehearsals you said half a chicken
:12:47. > :12:53.per person. LAUGHTER
:12:54. > :12:58.I hope you are hungry, Davina! After chicken! I am always hungry.
:12:59. > :13:06.They are hungry in the address Mark Roe household, to be sure. I always
:13:07. > :13:19.cook a smaller chicken at home. If the roast is ready, he wants it on
:13:20. > :13:31.his plate. How old is your son? 11. Or he will be, he is 11 and a half.
:13:32. > :13:36.You said lime, and it was lemon. I am always getting confused, I grew
:13:37. > :13:46.up in India and we only have one, it is green when it starts. I am glad
:13:47. > :13:55.that you clarify that, some people on Twitter said we did not know the
:13:56. > :14:02.difference. Pine nuts, coriander, orange juice and a hint of garlic,
:14:03. > :14:08.and a big spoonful of bread sauce. You're very special bread sauce.
:14:09. > :14:13.Right, what have we got, Atul? Spiced roast chicken with proper
:14:14. > :14:23.gravy and the curried bread sauce and glazed carrots. It looks divine.
:14:24. > :14:30.I will take the gravy, you take that. I am clapping, I am so
:14:31. > :14:34.excited. Bread sauce is my favourite, favourite thing. I keep
:14:35. > :14:39.thinking of more heavens to add to my list of heavens that I gave you.
:14:40. > :14:48.Also I love whole carrots and the pine nuts they look so pretty. It
:14:49. > :14:54.looks gorgeous. It looks great. Dive in, go on! And Emma. It looks very,
:14:55. > :15:04.very succulent. Puts gravy on you want. -- put gravy on if you want.
:15:05. > :15:13.Beautiful. You have five seconds to eat that whole chicken! Oh, my gosh!
:15:14. > :15:18.Oh! The carrots are incredible. So lovely. A citrus taste, I was a bit
:15:19. > :15:22.worried about the curried bread sauce because I am such a bread
:15:23. > :15:28.sauce fanatic and I am not very good at change. And trying something with
:15:29. > :15:31.a slightly different taste, and it is amazing. Well done.
:15:32. > :15:34.Well, Atul's outstanding chicken needs a wine to go with it,
:15:35. > :15:36.but before Peter Richards made his selections he had
:15:37. > :15:39.a look around Alton, to honour the life of Jane Austen
:15:40. > :15:58.2017 marks the 200th anniversary of Jane Austen's death. Before I head
:15:59. > :16:04.into town to find delicious wines to go with our dishes. I'm going to
:16:05. > :16:06.visit the house with Jane lived and explore the Jane Austen trail. Let's
:16:07. > :16:30.do this in the proper style. The whole house is filled with the
:16:31. > :16:34.most heart-warming smells, when you cook Atul's amazing roast chicken.
:16:35. > :16:39.We need a wine with uplifting, comforting qualities. When I saw
:16:40. > :16:42.this recipes I thought a rich white or creamy red might work best. But
:16:43. > :16:46.it's the fresher restrained styles of wine that come into their own,
:16:47. > :16:52.especially ones that aren't too tangy and have a nice bit of texture
:16:53. > :16:59.and roundness to them. In this context, a Pino blanc works well and
:17:00. > :17:05.this bianco, it's upbeat and invigorating. The wine to rule them
:17:06. > :17:09.all for this occasion is the fabulous cote Mas from the south of
:17:10. > :17:13.France. The south of France is a great source of white wines that
:17:14. > :17:17.have a sun-kissed generosity of texture to them. That's what enables
:17:18. > :17:22.them to work so well with food. They tend to be pretty good value for
:17:23. > :17:27.what they are. There's a discreet roundness to this wine, which sets
:17:28. > :17:33.it up to work with the gorgeously creamy bread sauce and the savoury
:17:34. > :17:39.notes of the chicken and gravy and the cake-like quality from the
:17:40. > :17:43.brioche and stuffing. The restrained style allows the spices to shine and
:17:44. > :17:53.the juicy qualities earn their stripes when it comes to cleansing
:17:54. > :17:56.the palate, as well as picking up on the crunchy orange-scented carrots.
:17:57. > :18:01.Yours is a dish to warm the heart and delight the senses. Here's a
:18:02. > :18:06.great value win to enjoy with it. Nick James has tweeted in, "The best
:18:07. > :18:10.recipe he has ever seen on Saturday Kitchen." Wow. There you go.
:18:11. > :18:15.Brilliant. Thank you. What do you think of the wine? I quite like the
:18:16. > :18:18.wine, the way the chicken has got a spice and it's also juicy. This wine
:18:19. > :18:23.compliments, really compliments. I think it's a great one. What about
:18:24. > :18:28.you? I love it, with the carrots and orange as well, the whole
:18:29. > :18:32.combination. It's not my automatic choice on chicken, I would have gone
:18:33. > :18:38.with a red, but that's fab. What kind of red, a light one? Yes, pinot
:18:39. > :18:47.noir something like that. That is bang on. You're cooking shortly,
:18:48. > :18:50.Emma. What are you cooking? Potato dumplings from Sweden and mushrooms.
:18:51. > :18:55.Sounds good to me. I love that accent. I love all accents. It's
:18:56. > :18:58.really gorgeous. Other than mine, south London.
:18:59. > :19:02.LAUGHTER There's style time - I can put on a
:19:03. > :19:05.French accent trust me, I can. There's still time for you to ask a
:19:06. > :19:15.question. Please call by 11am today or you can
:19:16. > :19:20.tweet us a question using the hashtag Saturday Kitchen. Time to
:19:21. > :19:24.join Rick Stein in the Far East. He's in Cambodia visiting a pepper
:19:25. > :19:30.plantation and a fish sauce factory - why not!
:19:31. > :19:40.One of the most famous products from this region was campot pepper. It's
:19:41. > :19:47.about 100 years of history. There are still one million pepper vines
:19:48. > :19:54.in the 60s. This has been reestablished, this local
:19:55. > :19:59.Co-operative and counts this pepper as important fleur de sal. This was
:20:00. > :20:07.the king of peppers, wasn't it? It was. And is. And is still one of the
:20:08. > :20:12.best pepper in the world. Just taste this, it's wonderful. I love. It
:20:13. > :20:16.It's a really distinct flavour and aroma from other pepper, very
:20:17. > :20:23.intense, floury taste at the back of your mouth. The pepper are spicy on
:20:24. > :20:30.the tip of your tongue. The taste gets mud why -- muddy in some cases.
:20:31. > :20:35.With this pepper, have a free, flowery aroma at the back. Get a
:20:36. > :20:40.Frenchman off on taste and off we go It's like a strong Bordeaux tannic
:20:41. > :20:44.wine. The green peppers are the young fruit of the vine. They're
:20:45. > :20:46.laid out to dry for three days in the sun, depending on weather
:20:47. > :20:51.conditions, when the husks turn black. Now they're graded by weight,
:20:52. > :20:55.by using the power of gravity to select the peppercorns. The heavier
:20:56. > :21:03.ones stay in the basket and rated as top quality. We've got salt now and
:21:04. > :21:07.pepper. Salt comes in endlessly beguiling packages of marketing
:21:08. > :21:11.triumph I sometimes think of the purity or the special nuances of
:21:12. > :21:16.flavour of a particular sea salt. I think the same thing should happen
:21:17. > :21:22.to pepper. Certainly from talking to Jerome, I think they would welcome
:21:23. > :21:27.the price of pepper to go up and be commence rat with that of salt.
:21:28. > :21:31.Jerome took me to his favourite restaurants where they use ground
:21:32. > :21:38.pepper mixed with fresh lime juice, salt and a bit of sugar as a dipping
:21:39. > :21:43.sauce for their famous dish lok lak. Here the chef has marinated strips
:21:44. > :21:49.of beef in a mixture of sugar, oyster sauce, tomato puree, chilli,
:21:50. > :21:54.garlic, lime, a chicken stock cube and the ever present MSG, of course,
:21:55. > :21:59.before flash frying it over intense flames. This is a really tasty dish
:22:00. > :22:06.and a first for me. Marinading the meat like this makes it incredibly
:22:07. > :22:10.sunk lent and in-- succulent and intensifies the flavour. As with
:22:11. > :22:16.many dishes in this part of South East Asia, it's never complete
:22:17. > :22:25.without the ubiquitous fried egg. It's exquisite. Plain and simple. No
:22:26. > :22:30.big secret. Salt, pepper, campot pepper, doesn't work with my petter
:22:31. > :22:36.and lime -- any pepper and lime, fresh lime juice. That's a great
:22:37. > :22:41.deal of taste to your food. Do you miss French food at all? French food
:22:42. > :22:48.is something that I miss, being French. Cassoulet, words from the
:22:49. > :22:55.past that I miss a little bit, yes. I'm happy, I love cassoulet, but at
:22:56. > :22:59.the moment, this is for me. No dish in South East Asia is complete for
:23:00. > :23:05.me without fish sauce, apart from puddings, that is! This factory has
:23:06. > :23:08.been making fish sauce for 14 years. Although it's supposedly buried in
:23:09. > :23:15.the midst of time, I strongly suspect that fish sauce was invented
:23:16. > :23:19.bit Chinese, as were most things of a culinary nature, including pasta.
:23:20. > :23:23.I always wanted to see how they make fish sauce. I was apprehensive
:23:24. > :23:26.because I thought it was going to absolutely stink. It doesn't. It's a
:23:27. > :23:33.bit strong, but that's all. It looks a bit like a winery. There's all the
:23:34. > :23:37.wooden rats and actually, how -- vats and how they make it is similar
:23:38. > :23:43.to wine. They put loads of anchovies in the VAT with salt and press it
:23:44. > :23:50.like wine and press it with stones. I think it's probably the most
:23:51. > :23:54.important food in Cambodia. Next only to rice. The reason for that is
:23:55. > :23:59.that a lot of people in Cambodia haven't got a lot of money, they
:24:00. > :24:03.tend to cook rice and this is the only form of protein, they put
:24:04. > :24:07.vegetables, fish sauce in the rice. They have a perfectly balanced dish.
:24:08. > :24:11.Wherever my travels take me, I'm going to pick up recipes which
:24:12. > :24:16.everyone can cook at home with ingredients found in any local
:24:17. > :24:22.supermarket. This cured beef salad would not be what it is without fish
:24:23. > :24:27.sauce. I love these salads. I have far too many in the programmes. They
:24:28. > :24:32.normally come with green mango, in this case beef and bean sprouts. But
:24:33. > :24:36.they all have fish sauce in it. That is the thing that binds them all
:24:37. > :24:42.together. Then of course, you have to have lime juice, chilli, basil,
:24:43. > :24:45.all those lovely flavours. This is a really refreshing salad and it's the
:24:46. > :24:50.juice of fresh limes that give it a zing. Now some finely chopped
:24:51. > :24:56.lemongrass making sure you've got rid of the tough, outer leaves. Next
:24:57. > :25:01.the all important fish sauce. I couldn't get the Cambodian one back
:25:02. > :25:05.at home. I'm using the Thai version. In my view the Cambodian one was
:25:06. > :25:10.more subtle. This is really important, shrimp paste. It smells
:25:11. > :25:15.quite repugnant but tastes wonderful. Mixed together with fish
:25:16. > :25:20.sauce and a drop of water. In fact, I any there's a good marketing
:25:21. > :25:24.opportunity here to sell Cambodian fish sauce. Palm sugar with a
:25:25. > :25:29.lovely, fudgy taste and the best have a flavour of smoke too.
:25:30. > :25:33.Shallots and bean sprouts, along with chopped peanuts, fresh chopped
:25:34. > :25:38.chilli for some who like it hot like me. I sometimes get criticised for
:25:39. > :25:45.using to much chilli, but it's essential in this salad. Next the
:25:46. > :25:49.leaves of fresh mint and basil. Use coriander too. All that is coursely
:25:50. > :25:55.chopped. It's a great dish for summer with a really cold beer or,
:25:56. > :25:59.in these squeaky clean times, a non-alcoholic beverage. The whole
:26:00. > :26:03.lot is covered with the fragrant dressing. One of the things I
:26:04. > :26:06.learned about all these salads is really you shouldn't make them until
:26:07. > :26:10.they're ordered, certainly in a restaurant because they start to
:26:11. > :26:15.lose their crunch and fragrance so quickly afterwards. It's just make
:26:16. > :26:19.it, serve it, eat it. I think this is, these dishes are the best way in
:26:20. > :26:24.the world to go on a diet. They're so healthy. I mean there's plenty of
:26:25. > :26:29.protein in that beef there. There's loads of vegetables. You'd have your
:26:30. > :26:30.fruit and veg requirement on a daily basis every time you ate one of
:26:31. > :26:40.these salads. I just love them. He's back next week with more foodie
:26:41. > :26:45.stories from the Far East. We just saw Rick cooking
:26:46. > :26:48.with the Cambodian Kampot pepper there, and I'm going to show
:26:49. > :27:00.you another fantastic Kampot pepper, what are they trying
:27:01. > :27:04.to do to you saying that sentence. It is a mouthful. A mix of peppers
:27:05. > :27:11.here, black, white, green and pink. Gorgeous. I'm going to mash them
:27:12. > :27:15.down. You're showing off with your pestle and mortar there. I'm going
:27:16. > :27:27.to prepare a fillet steak. Favourite. And frites salad. What
:27:28. > :27:31.kind of chips? Made with polenta and salad. It's a take on a great beast
:27:32. > :27:37.row French classic. And proper salad. French salad. Love this. The
:27:38. > :27:44.polenta goes in the water, brought to the boil and... So excited that
:27:45. > :27:51.you are cooking me a meal! Sorry. Right... OK! This is really amazing
:27:52. > :27:58.for me. Thank you. I'm going to really enjoy this. Good, I hope. So
:27:59. > :28:05.OK. Congratulations on the book. Oh, thank you. I mean, I feel obviously
:28:06. > :28:13.being around you and all these amazing chefs, I sort of feel a bit
:28:14. > :28:18.like, a fake really. No! What I try and do with my books, and I hope I
:28:19. > :28:22.convey it in the blush at the beginning of it -- blurb at the
:28:23. > :28:26.beginning of it, I want to British fresh cooked food, as close to its
:28:27. > :28:31.natural state as possible to everybody, because it takes as long
:28:32. > :28:34.to cook a fresh meal as it does to heat something up in a microwave. It
:28:35. > :28:42.just doesn't have to take a long time. Even down to just a salad that
:28:43. > :28:45.you can knock together in a matter of minutes or anything, I just
:28:46. > :28:48.wanted to show that you can make quick and easy meals. That's why I
:28:49. > :28:52.loved your 30 minute Indian meals. It doesn't have to take a long time,
:28:53. > :28:57.freshly cooked food. I think you're absolutely right. Simple
:28:58. > :29:01.ingredients, demistifying ingredients so that people aren't
:29:02. > :29:06.scared of using them. And it's also about being sugar free. Yeah that's
:29:07. > :29:13.a big one for me. I was such a sugar addict because my granny, I grew up
:29:14. > :29:21.with my British granny, who had her children in the war and look at
:29:22. > :29:25.that! Sorry. OK. Creamy polenta. Delish. She'd had her children in
:29:26. > :29:28.the war and had grown up with rations. When she looked after me,
:29:29. > :29:35.she wanted to give me all the things her kids couldn't have. One of those
:29:36. > :29:39.things was sugar, like a lot of it. Golden syrup and sugar sandwiches.
:29:40. > :29:43.Yes! On white bread people, white bread. Not very French. No, it
:29:44. > :29:46.wasn't very French. My French side was amazing because that was all
:29:47. > :29:53.freshly cooked food, all from scratch, all very healthy. That's
:29:54. > :29:56.where I learned my love of food, but my granny cooked fresh as well. She
:29:57. > :30:01.did like to spoil me with the sweet stuff. I got this terrible sweet
:30:02. > :30:07.tooth. When my sister got sick, she got cancer, one of the first things
:30:08. > :30:11.they said to her was cut out sugar because it feeds tumours. It won't
:30:12. > :30:19.give you cancer. But it does, it's not good if you've got it. I went
:30:20. > :30:24.off and did some research about it. I got onto good old Google and I
:30:25. > :30:28.just thought, you know, what I can't see, refind sugar I can't see
:30:29. > :30:34.anything good coming from it anywhere. Fruit, yes, I can
:30:35. > :30:37.understand that fruit is important. It's fibre, it's glucose, we need
:30:38. > :30:41.that in our bodies. But refind sugar, there's so much sugar in so
:30:42. > :30:43.many other things like vegetables, we were talking about earlier.
:30:44. > :30:48.That's what I like about the recipes. A lot of the recipes
:30:49. > :30:53.substituting refind sugar for vegetables. A lot of cakes have
:30:54. > :30:57.beetroot or carrot or parsnip in it. Yeah. So there's so much sweetness
:30:58. > :31:04.in other things that we don't need to use refined sugar actually.
:31:05. > :31:19.How do you like your fillets states? -- Sillett stake? SPEAKS IN FRENCH.
:31:20. > :31:27.Medium, OK. When I am with somebody that I know is French I start... I
:31:28. > :31:37.am feeling froggy right now. I am feeling like... Don't get me
:31:38. > :31:42.started, please! We are doing this very chef like thing, they stink
:31:43. > :31:50.Bisla bluefin at stake with butter so it is brown, feeding it with all
:31:51. > :31:57.this lovely but -- basting this Sillett stake with butter. I love
:31:58. > :32:02.butter, full fat butter, full fat milk, things like that in moderation
:32:03. > :32:06.are fine. I would never eat low-fat anything, when I met my husband, our
:32:07. > :32:11.first supermarket shop we did together, we were going to cook a
:32:12. > :32:16.meal and he got really excited by the fact that I did not eat a
:32:17. > :32:23.low-fat anything. He was like, not low-fat cheese? I was like, low-fat
:32:24. > :32:30.cheese?! Why would you do that?! I think so, too. It is about balance,
:32:31. > :32:36.a balanced diet. A little bit of salt and pepper. Did you see the
:32:37. > :32:43.love affair? Just sprinkling salt on. You think you are just
:32:44. > :32:47.sprinkling, but you are... You are putting me under pressure. Red wine
:32:48. > :32:58.vinegar and a drizzle of olive oil, that is all it needs, because this
:32:59. > :33:07.salad is so beautiful. Lovely. That looks so good. Medium. We need this
:33:08. > :33:14.medium, it needs to rest. How long do you rest it? Probably as long as
:33:15. > :33:20.you cook it. And it is a fairly thin steak. Let's get rid of the excess
:33:21. > :33:32.butter, I will chop a shall not very quickly. You love your fitness? You
:33:33. > :33:38.are a runner? 21 marathons to date. This year I am doing a half
:33:39. > :33:42.marathon. I did a couple of marathons around the Sport Relief
:33:43. > :33:47.challenge, and I don't think my knees could take it again. But I
:33:48. > :33:55.think I will really enjoy a half marathon. I am doing the great North
:33:56. > :34:01.Run. Fantastic. Because I am 50 in October and I wanted to set myself a
:34:02. > :34:08.challenge. I am not a natural runner, I am a cyclist, I have big,
:34:09. > :34:15.chunky thighs. In a good way, mostly size. So Si King is easy for me but
:34:16. > :34:21.running... Gosh, you really wiggle when you run, your bottom is
:34:22. > :34:30.going... It is a bit of a nightmare. I should not have said that, should
:34:31. > :34:41.I?! A bit too much? Sorry! My son is watching as well. Sorry, Chester.
:34:42. > :34:55.Shallots, brandy. We will burn off the alcohol. Then we add the creme
:34:56. > :35:03.fraiche. Have you ever cooked on an Aga? I have. I have an Aga. I have
:35:04. > :35:09.Aga and induction, the two polar opposites. That is exactly what I
:35:10. > :35:15.have cooked. I love an Aga for bread-making. It is amazing for
:35:16. > :35:22.that. And also slow cooking, I love. I love one pot cooking. Yeah, that
:35:23. > :35:30.is later, we have a recipe later but might be one pot cooking. A very,
:35:31. > :35:35.very easy sauce, in one pot. Did you discover any new ingredients whilst
:35:36. > :35:39.making the book? I think throughout my book writing
:35:40. > :35:44.experience there have been lots of things that I have been shown by
:35:45. > :35:49.people that I was worried about that I am not worried about any more. So
:35:50. > :35:53.things like spells, I think it sounds ridiculous, but spelt flour I
:35:54. > :35:58.was always a bit like, Gwyneth Paltrow uses it, it must be very
:35:59. > :36:04.difficult or a very weird, crazy, healthy option. Actually, it is just
:36:05. > :36:11.flour, just replace any flour with spelt flour, it has a nutty flavour.
:36:12. > :36:16.You worked with a nutritionist. Yes, and chefs, because I am not a chef
:36:17. > :36:22.but I love cooking and love my food. I am trying to bring just different
:36:23. > :36:29.quick easy options that are good for your body and easy to make, and
:36:30. > :36:38.accessible. Oh, and, Michel, I had to have a photo of a recipe, each
:36:39. > :36:45.recipe, because if I cannot see what I am making, I do not do it. That is
:36:46. > :36:50.terrible. I am such a heathen. It is so much easier... I like to know
:36:51. > :37:03.what I am aspiring to. Can I took in? Some of the sauce as well. He
:37:04. > :37:06.has cooked me a mail! This is amazing! Take your time. That is
:37:07. > :37:10.lovely. Perfect. So what will I be making for Davina
:37:11. > :37:13.at the end of the show? For food heaven I am going to make
:37:14. > :37:16.Grandma Roux's rabbit I'll smother the rabbit with Dijon
:37:17. > :37:24.mustard, sweat down onions, garlic and fennel with olive oil,
:37:25. > :37:26.add smoked pancetta, lemon juice and Pastis and then cook
:37:27. > :37:29.in the oven and serve But if you get hell,
:37:30. > :37:32.then it will be mussels. I'll cook fresh mussels
:37:33. > :37:35.in white wine, then remove Then I'll make a coriander puree
:37:36. > :37:39.using some of the cooking juices and spoon it into the shells,
:37:40. > :37:42.and then add the mussel Next, I'll mix chopped smoked duck
:37:43. > :37:45.with breadcrumbs and sprinkle it over the mussels and place under
:37:46. > :37:48.the grill, and serve with But we'll have to wait until the end
:37:49. > :37:53.of the show to find out Now it's time to catch
:37:54. > :37:56.up with Nigel Slater, who's making a couple of simple
:37:57. > :38:09.but sensational treats perfect Good? The polenta...
:38:10. > :38:13.Sometimes I plan to have a putting, and I know exactly what I'm going to
:38:14. > :38:17.eat. Other times I get to the end of the meal and I think, you know, I
:38:18. > :38:21.just want something sweet to finish off with. Tonight I am having
:38:22. > :38:28.free-form trifle with raspberries and custard.
:38:29. > :38:32.You can use any berry for this. I am using raspberries, blackcurrants and
:38:33. > :38:37.blackberries. Sit them in a large pan and add a little sugar, just
:38:38. > :38:47.enough to cover them. Then just add water.
:38:48. > :38:51.What I want to happen is that the berries burst, and as they burst all
:38:52. > :38:56.those wonderful juices, the bright red and purple juices spill out and
:38:57. > :39:01.you have this fantastic, strongly flavoured syrup.
:39:02. > :39:05.I will pop this sponge in the bottom.
:39:06. > :39:10.I keep the cooking brief so the berries keep their shape, but for a
:39:11. > :39:14.thicker, richer syrup you can simmer the fruits for longer. This has
:39:15. > :39:20.taken two minutes, like a little party in a bowl. I have never done
:39:21. > :39:26.this before. This is very much make it up as you go along. I quite often
:39:27. > :39:30.make a trifle with some fruit that is in the fridge, I can't honestly
:39:31. > :39:35.ever said I have made it with warm fruit fresh from the oven, but I
:39:36. > :39:40.think it might work. The syrup is to soak into the sponge, it is
:39:41. > :39:44.essential with a trifle that everything soaks in.
:39:45. > :39:51.For this dish, I am using ready-made custard. Why not?!
:39:52. > :40:03.I think just a little bit of icing sugar on top.
:40:04. > :40:08.Instant trifle. For this trifle I used Madeira cake,
:40:09. > :40:12.you can use any old cakes bunch and any combination of berries. -- any
:40:13. > :40:29.old cake sponge. I try to grow a wide variety of
:40:30. > :40:34.vegetables in my garden. I have got Bellotti beans, tomatoes, courgettes
:40:35. > :40:39.and cabbage. I would love to grow garlic, my favourite seasoning, but
:40:40. > :40:44.it never seems to work. Maybe the foxes eat it? Today I want to use
:40:45. > :40:47.garlic in a recipe, I will use it roasted as it produces a fantastic
:40:48. > :40:54.puree. Did you know that there are over 300
:40:55. > :40:59.varieties growing? 12 of them on the UK's biggest garlic farm on the Isle
:41:00. > :41:02.of Wight? Colin has been cultivating them
:41:03. > :41:10.there for over 30 years. This one comes from the Ukraine. Purple
:41:11. > :41:16.Moldovan. This is an incredibly rare garlic, very flat.
:41:17. > :41:21.This is Iberian white. Garlic should grow well all over the UK, just use
:41:22. > :41:28.free draining soil that is not too acidic and keep it well watered.
:41:29. > :41:34.Plant individual cloves around February for a summer. From one
:41:35. > :41:40.clove you will get a whole bulb. That is beautiful, look at it. Every
:41:41. > :41:45.garlic type has a different structure, different clove
:41:46. > :41:48.formation. Big cloaks all around the outside, very substantial, and
:41:49. > :41:53.smaller but usable ones in the centre. If you smell it, it has the
:41:54. > :42:02.most glorious, sophisticated bouquet. Oh!
:42:03. > :42:13.There is an elephant garlic bulb. You get that beautiful flower, and
:42:14. > :42:25.the bees and love it. This is Provence White.
:42:26. > :42:29.Sweeter. Sweeter than the garlic from the field. Still takes your
:42:30. > :42:33.breath away! In honour of garlic I am going to
:42:34. > :42:40.make a suave twist on an old favourite, goats cheese and garlic
:42:41. > :42:46.toast. So easy to throw together. I am using my roasted garlic from
:42:47. > :42:53.earlier, cooked for about an hour. One school, popular puree out of its
:42:54. > :42:57.clove and onto a bowl. -- pop the puree. Stir it around so I get the
:42:58. > :43:03.stiff paste, then use its like garlic butter.
:43:04. > :43:07.Start off by likely toasting some bread. I am using goats cheese
:43:08. > :43:11.because it has a sharpness which contrasts so well with the sweetness
:43:12. > :43:27.of the roasted garlic. And I just spread the roasted garlic
:43:28. > :43:31.puree over the toast. Plonk the cheese on top of the
:43:32. > :43:39.toast, then place under the grill. After a slight browning, iron using
:43:40. > :43:45.a bed of lettuce freshly picked from the garden. To size up the meal a
:43:46. > :43:54.bit, how about throwing in some Parma ham?
:43:55. > :43:58.I have got soft lettuce leaves, crisp toast, sweet garlic puree and
:43:59. > :44:26.melted cheese. The trick here is to pick a sharpish
:44:27. > :44:35.cheese to contrast with the sweet roasted garlic.
:44:36. > :44:35.Thanks Nigel, tasty stuff!
:44:36. > :44:40.Tom Kerridge is out and about and visiting his local fire station.
:44:41. > :44:42.He's making the firefighters a well-deserved cooked breakfast,
:44:43. > :44:48.And it's almost omelette challenge time, and today's puns are in honour
:44:49. > :44:58.Who is going to JUMP to it and make the quickest omelette?
:44:59. > :45:01.BIG BROTHER won't be watching you, but I will be!
:45:02. > :45:07.So who'll be the winner and who'll be THE BIGGEST LOSER?
:45:08. > :45:12.If they're not proper omelettes you might be EVICTED
:45:13. > :45:14.from the kitchen and remember it can get quite tense SO
:45:15. > :45:29.Will Davina get Food Heaven or Food Hell, muscles with coriander
:45:30. > :45:32.flatbread. Find out later. Right, on with the cooking?.Emma,
:45:33. > :45:53.what are we doing? We start with potato dumplings. We
:45:54. > :45:57.need chopped shallots. Duxelle is chopped mushrooms, shallots, thyme
:45:58. > :46:03.loaf as well and sweat it off until dry. And a bit of butter. We will
:46:04. > :46:11.add all spice. All spice? To it. A spice that I use a lot. I like the
:46:12. > :46:16.flavour of it. We infuse our pickling liquids with it. It goes
:46:17. > :46:19.well with so much. I think so too. It's a nice, warm flavour. What are
:46:20. > :46:23.you doing there, what have you got in front of you? We bake the
:46:24. > :46:28.potatoes. It takes a little bit of a long time. We did that ahead of
:46:29. > :46:34.time. We pass them through a ricer, I believe you guys call it. Yeah.
:46:35. > :46:41.The potato we're mixing with a bit of flour, a couple of eggs and salt.
:46:42. > :46:45.Just mash it all together. It would be perfect if you have kids at home,
:46:46. > :46:50.I'm sure they would love it, get their hands dirty. We were just
:46:51. > :46:54.talking about that. How nice it is to get kids cooking. It is. It is a
:46:55. > :46:58.great way to get kids cooking, you're right. To get their hands a
:46:59. > :47:06.bit messy and to really appreciate what food is all B So important. --
:47:07. > :47:11.is all about. It's like a gnocchi? Yeah, that could be correct. They're
:47:12. > :47:16.a little bit bigger. Not saying the wrong thing here? Pretty much
:47:17. > :47:19.similar. I guess a lot of countries have a similar thing. We tend to do
:47:20. > :47:24.it a bit different and call it different names. This is Swedish.
:47:25. > :47:33.This is Swedish, yes. Traditionally you would stuff it with bacon and
:47:34. > :47:41.onions. I created this recipe to think about the vegetarians a little
:47:42. > :47:48.bit. So this mushroom is cooked off until all the moisture has gone and
:47:49. > :47:54.you end up with a very dry mushroom duxelle here. Yes, it's easier to do
:47:55. > :47:59.it ahead of time and cool it down. Not only don't you burn your hands
:48:00. > :48:04.but it holds up a bit better when you want to stuff the potato. Is
:48:05. > :48:09.this on the menu in your restaurant here in London called Aquavit. We
:48:10. > :48:14.have it here in London and also back home in New York. New York, yes,
:48:15. > :48:23.because tell us a bit about your New York restaurant. OK, so I moved to
:48:24. > :48:29.New York six years ago. Back then as a pastry chef. A couple of years
:48:30. > :48:34.ago, I got the opportunity to take over and run the kitchen. She sounds
:48:35. > :48:41.so cool about it. A couple of years ago... I know! It's a big deal,
:48:42. > :48:49.Emma. Head chef in this restaurant and the following year? We got two
:48:50. > :48:53.Michelin stars. Wow. It's amazing. You're saying this so matter of
:48:54. > :48:56.factually as if it's just a cool thing. It's more than cool. Amazing.
:48:57. > :49:03.Well done. Congratulations. Thank you so much. So now you're over here
:49:04. > :49:10.in London. Yes. We opened up in November. It's going really well. I
:49:11. > :49:15.have an amazing team over here, who are running the restaurant. I'll pop
:49:16. > :49:19.in now and then and make sure it's everything is still smooth. Yeah,
:49:20. > :49:28.OK. What style of food, what kind of food? So, the restaurant here in
:49:29. > :49:31.London is a little bit more traditional home-style cooking,
:49:32. > :49:36.Scandinavian food. More warm, homefully feeling. The ones you can
:49:37. > :49:40.come back and eat every day. It's open all day isn't it? It is. It's
:49:41. > :49:45.breakfast, lunch, dinner. I love that. Serve days a week. That's a
:49:46. > :49:53.good way to go. Tell us a bit about the menu, have you got the
:49:54. > :49:57.smorgasbord? Of course we do! We have a giant smorgasbord selection
:49:58. > :50:03.that you can start off your whole meal, more of a way of thinking get
:50:04. > :50:06.together with your whole family, everything goes out sitting on the
:50:07. > :50:11.table. Can you pick and choose whatever you want. Start a
:50:12. > :50:17.conversation, put your phones down. Yes. Have a nice meal. So important.
:50:18. > :50:25.You've got a couple of things in common with Davina. Yes. Yes... One
:50:26. > :50:30.of them being that you are not keen on sugar even though you're a pastry
:50:31. > :50:37.chef, you try to avoid sugar. I eat very little sugar. Not a lot of
:50:38. > :50:44.sweets. If I do cook, I tend to want to go with vegetables and natural
:50:45. > :50:49.honey and raw sugar and things that's not been processed too much.
:50:50. > :50:57.Then what's the second one? I workout. I train a lot. I dance. Oh,
:50:58. > :51:08.my God, you dance. Tell me about your dancing. So I do Latin dance.
:51:09. > :51:14.Stop it! What sort of Latin dancing, which one? My favourite one is
:51:15. > :51:21.pashapa. I don't even know what that is! I also do salsa. I need you to
:51:22. > :51:27.do some now! I did ask that during rehearsal and she said no. It's
:51:28. > :51:33.actual competition dancing. Stop it. Yeah, yeah. Michelin star dancer.
:51:34. > :51:38.Yeah, I can see the programme now. This is a massive overachiever we
:51:39. > :51:44.have here. Celebrity on ice, I'm sure it will work. That is the
:51:45. > :51:48.coolest thing ever, I love working out but I love dancing, not
:51:49. > :51:54.competitively, but I did spend six months learning run the world by
:51:55. > :51:58.Beyonce. I did, I had a dance teacher come to my house and teach
:51:59. > :52:01.me. It's very difficult. I don't know how Beyonce did. It you would
:52:02. > :52:08.know it's difficult. It's very hard. I love dancing. It's joyful. Atul,
:52:09. > :52:13.do you dance? No, chef. LAUGHTER
:52:14. > :52:17.You and me together. You need to do Indian dancing, most joyful of all.
:52:18. > :52:21.What you do is poach them like gnocchi. When they come up...
:52:22. > :52:25.They're done. You don't have to keep an eye on any minutes or something
:52:26. > :52:30.like that. When they pop up to the surface, they're ready to go. Easy.
:52:31. > :52:36.Then you pan fry them Then I pan sear them, yeah. I prefer to take
:52:37. > :52:40.them up from boiling water and cool them down a little, just 30 minutes
:52:41. > :52:45.in the fridge or so, so they get a chance to set up. That way when you
:52:46. > :52:48.pan sear them they're going to hold together a little bit. They look
:52:49. > :52:57.great and lots of butter. Lots of butter. I love butter. Me too.
:52:58. > :53:02.Butter is good for you. All fats are good for you, sugar is good for you.
:53:03. > :53:06.You're right, darling. Are you always chilled out like this in your
:53:07. > :53:14.kitchen as well? Yes, I think. So Must be one chilled out kitchen. I
:53:15. > :53:21.have a very nice and quiet, no shouting. No swearing. That's good.
:53:22. > :53:25.That's really lovely actually. Can I ask you about lingenberries? I'm
:53:26. > :53:30.going to take these up and I'm going to add the berries into the brown
:53:31. > :53:34.butter, with a bit of sugar and then we're going to put that on top of
:53:35. > :53:38.the dumplings. What flavour do they have? Are they tart? They're a
:53:39. > :53:44.little bit tart, that's why I'm using a little bit of sugar to it.
:53:45. > :53:50.If you can't get them you could use cranberries. Yeah. You would go and
:53:51. > :53:56.collect these yourself in Sweden, they grow all over. They do, in the
:53:57. > :54:02.forest. It's not really something I do a lot. I wouldn't say. Maybe as a
:54:03. > :54:10.kid. You go and eat them. We have the wild mushrooms. So we have
:54:11. > :54:21.hedgehog. Hedgehog, yellow foot and king oysters. Don't they sound nice?
:54:22. > :54:31.THEY SPEAK FRENCH I WAS LIKE WOW, HATS OFF.
:54:32. > :54:37.Lots of brown butter, tastes lovely. Lingen berries going in there.
:54:38. > :54:43.Dumplings on the plate? Yeah, go for it. Three little dumplings. You
:54:44. > :54:51.should be dressing this. Come on, chef. All right. That's. It
:54:52. > :54:54.The king ITVerers lovely. They have a lovely, meaty flavour. This is a
:54:55. > :55:03.vegetarian dish, but the flavours are meaty. I think you don't always,
:55:04. > :55:05.I mean, I prefer forest mushrooms. A lot of cultivated mushrooms are
:55:06. > :55:13.really nice as well. Yes, absolutely. You don't always...
:55:14. > :55:16.There we go. You can't just go out in the forest and pick what you
:55:17. > :55:21.want. You've got to know what you're picking. That's for sure. It can be
:55:22. > :55:25.lethal. Yeah, absolutely. You have to be very careful. There we go.
:55:26. > :55:36.Gosh, that looks absolutely smashing. Remind us what that is. We
:55:37. > :55:41.have Swedish dumplings filled with mushroom duxelle, seared mushrooms
:55:42. > :55:46.on top, lingenberries and brown butter. That looks amazing.
:55:47. > :55:50.Beautiful. Fantastic. Here we go. It smells
:55:51. > :55:57.great. And the colours! I'm ready. Look how lovely. It's so pretty.
:55:58. > :56:01.Tuck in. Oh, my goodness, look at that. I was
:56:02. > :56:05.saying earlier, dumplings, I wouldn't normally eat one, because I
:56:06. > :56:10.associate it with heiness. Yeah. But they're really light. It looks so
:56:11. > :56:18.light even. Enjoying that? Mushrooms on the inside. The tartness is
:56:19. > :56:24.amazing with it. Thank you. Right, OK, let's head back to find out
:56:25. > :56:44.which wine Peter Richards has picked to go with this dish.
:56:45. > :56:58.Emma kroppkakor are wonderfully delicious and moorish and difficult
:56:59. > :57:02.to pronounce. Sweden has a browed aTroon optic -- gastronomic
:57:03. > :57:06.tradition. Each of these works really well in their own right, the
:57:07. > :57:10.vodka fires you up, and the milk cools you down. Each to their own. I
:57:11. > :57:16.guess it's how your January is going. I had this down as a white
:57:17. > :57:25.wine dish. If you're a red wine fan it works well with this Saint Claire
:57:26. > :57:33.estate pinot noir. But this white riocca from Spain works really well.
:57:34. > :57:42.A lightly oaked Spanish white wine. I was a little unconvinced too until
:57:43. > :57:46.I tried them together. The gently creamy aromas and flavours, that
:57:47. > :57:50.comes from the wine being fermented and aged in oak barrels. It stands
:57:51. > :57:55.up to the indulgent dumplings and brown butter and picking up the
:57:56. > :58:01.flavour of the mushrooms. It's not a million miles away from how and why
:58:02. > :58:06.milk works too. The ligenberries add the juiciness, tang to this recipe
:58:07. > :58:12.and that's where the natural acidity of this wine comes into its own.
:58:13. > :58:16.It's overall a quite seamless, comforting, harmonious pairing, it
:58:17. > :58:21.ties in with the spirit of your delightful recipe, Emma. So cheers
:58:22. > :58:28.to that. What do you think? It's delicious.
:58:29. > :58:32.Good choice, yes. What would you traditionally drink with this? I
:58:33. > :58:37.would do a cold beer, I think. That's what I would do. What's a
:58:38. > :58:46.traditional Swedish beer. Wow. Is there one? Or maybe Aquavit. Or
:58:47. > :58:51.maybe if I'm saying, that Aquavit is good as well. What do you think? I
:58:52. > :58:54.loved it. The perfect combination, the richness from the dumplings, the
:58:55. > :58:58.tartness from the wine cuts it through, beautiful. Necessity too.
:58:59. > :59:01.My water was amazing. South London water. Very nice. It's time to catch
:59:02. > :59:06.up with the Hairy Bikers. They're cooking up the perfect
:59:07. > :59:21.January comfort dish - One of the things we love about
:59:22. > :59:24.British food is how it's be sword so many in-- absorbed so many
:59:25. > :59:29.influences from other world cuisines. There's no better example
:59:30. > :59:33.than chicken noodle soup. There are many dish Asian and Jewish varieties
:59:34. > :59:42.on our men use. This is a fusion of our favourites. We've crossed a hot,
:59:43. > :59:47.sour and fragrant Thai soup with a traditionaliedish brodge. My --
:59:48. > :59:59.traditional yiddish brodge. I am going to start to make and
:00:00. > :00:05.infuse the broth with all manner of lovely things. We start with one
:00:06. > :00:12.litre of really, really, really good chicken stock. Look at that. Waltz
:00:13. > :00:19.aye prepares the ingredients for the infusion, I am getting on with a
:00:20. > :00:25.chicken balls. -- whilst Kroppkakor. 250 grams of minced chicken, a
:00:26. > :00:31.mixture of breast and thighs. Two finally chopped spring onions.
:00:32. > :00:39.There are two bird's eye chilies that I am splitting lengthways. Then
:00:40. > :00:44.I will finally chopped a lovely piece of lemon grass, that is the
:00:45. > :00:50.fragrance that I absolutely love. One chopped spring onion goes into
:00:51. > :00:56.the chicken, along with a big handful of coriander. All I am doing
:00:57. > :01:02.is finely slicing a good some size piece of ginger. These chicken balls
:01:03. > :01:09.will be quite small. So I want being greedy and is chopped finely. -- so
:01:10. > :01:14.I want the ingredients chopped finely.
:01:15. > :01:18.We want a one chopped bird's eye chiili and a large pinch of salt and
:01:19. > :01:24.black pepper. One tablespoon of cornflour so this
:01:25. > :01:32.sticks together. I almost forgot, one finely crushed clove of garlic.
:01:33. > :01:37.With clean hands, work this together. It kind of makes a chick
:01:38. > :01:42.and paste. Look at the colour of those meatballs. Absolutely
:01:43. > :01:47.beautiful. I think we want small meatballs,
:01:48. > :01:52.this will make 16 to 20 chicken balls. I need to just my hands with
:01:53. > :01:58.cornflour, and the surface, or else the chicken will stick to my hands.
:01:59. > :02:01.I take great delight in getting all my balls perfectly formed at the
:02:02. > :02:05.same size. Now the balls are doing we need to
:02:06. > :02:10.get the chicken stock in fusing its magic ingredients. Five crushed can
:02:11. > :02:17.be a lime leaves, two sliced bird's eye chilies, a thumb sized piece of
:02:18. > :02:28.ginger, 3/2 globes of garlic and a piece of lemongrass and the shallot.
:02:29. > :02:33.We are going to let that simmer for about 15 minutes over lovely
:02:34. > :02:38.flavours are infused in the chicken stock, at that point we will strain
:02:39. > :02:43.it and add some more. After 15 minutes the infusion has
:02:44. > :02:50.done its job and the stock needs straining. Now bring about a back to
:02:51. > :02:54.a simmer. But now we start the build for the
:02:55. > :02:58.final soup. For the broth, we need freshly
:02:59. > :03:02.chopped ingredients as they have a little more bite and flavour than
:03:03. > :03:06.the once we were in fusing. First another piece of lemongrass
:03:07. > :03:15.which has been bashed with a rolling pin to release its flavour. The
:03:16. > :03:25.shallots. And the chiili. Finely, finely chopped. Now we see is the
:03:26. > :03:33.broth with Thai fish sauce. We can always add more at the end. -- now
:03:34. > :03:37.we season the broth. Adds two tablespoons of lime juice. It helps
:03:38. > :03:41.to get the juice out if you squash it burst and cut across the middle.
:03:42. > :03:44.Keep half airline to squeeze over the finished soup. Simmer, then time
:03:45. > :04:00.to add the balls. How fabulous smack you can smell the
:04:01. > :04:03.chicken is starting to cook in it. Look how the colour has changed as
:04:04. > :04:07.soon as the balls have hit the broth. It is only five or eight
:04:08. > :04:12.minutes for them to cook through right to the minute.
:04:13. > :04:14.We are adding some healthy colour to the broth, some Nche two and red
:04:15. > :04:21.pepper. I will cut this dead fine. We don't
:04:22. > :04:31.want it overloaded with chunks of pepper, it is not that sort of soup.
:04:32. > :04:36.What we will do with the mange tout is to cut across very nicely. We
:04:37. > :04:39.will cook the mange tout and the pepper is only for a couple of
:04:40. > :04:45.minutes, they really give the soup some crunch.
:04:46. > :04:51.With a soup this bright, you just know it will be good for you.
:04:52. > :04:57.Now for the noodles. Whatever noodle you want, but the flat noodles hold
:04:58. > :05:04.to the broth nicely. Just push them in, try very hard not to break them
:05:05. > :05:10.up. Sits them like that. Don't break your balls up! That would be wrong.
:05:11. > :05:22.Some colour and crunch. Absolutely. Mange tout. And a red pepper.
:05:23. > :05:25.And you just want to cook those off for a couple of minutes so they
:05:26. > :05:37.retain their crunchiness and texture. Shall we? I think we
:05:38. > :05:42.should! So pretty. Treat yourself to a nice bowl, because you deserve it.
:05:43. > :05:46.It is only bed. Would you do one of those squarely things with the
:05:47. > :05:58.noodles like they do in posh noodles? -- in posh restaurants? Put
:05:59. > :06:05.it in the centre like that. This has everything. It is bursting with
:06:06. > :06:10.flavour. I feel great! I am feeling better all the time. That is our
:06:11. > :06:14.Hairy Bikers chicken noodle soup, infused with lemongrass and chiili,
:06:15. > :06:19.the perfect comforting pick me up in a bowl.
:06:20. > :06:21.Pure comfort food - send some to the studio, boys!
:06:22. > :06:27.It's now time to speak to some of you at home.
:06:28. > :06:40.First it is Darren, what is your question? Hello, Michel. I have got
:06:41. > :06:46.Saint Jerusalem artichokes. (INAUDIBLE)
:06:47. > :06:49.. I wonder if I should pick them first?
:06:50. > :06:54.Jerusalem artichokes, it is something I almost have on the menu
:06:55. > :07:00.for as long as I can this season, there is so much to do with it. One
:07:01. > :07:06.of my favourites is to turn it into soup. It is absolutely... Just peel
:07:07. > :07:14.them, put them in a pot with cream, maybe a little bit of milk and then
:07:15. > :07:18.just let it take care of itself. It is such a versatile vegetable, you
:07:19. > :07:26.can need them raw, pickled, fried, they are really nutty and delicious.
:07:27. > :07:29.Heaven or hell, Darren? I love Davina so it's got to be heaven!
:07:30. > :07:32.Happen, it's got to be. Davina, you've got
:07:33. > :07:48.a couple of tweets for us. What is a good recipe for a classic
:07:49. > :07:58.dhal? The first one I like is called Chana Lenthall, start with spicing,
:07:59. > :08:09.oil, garlic, Mr Field -- cumin seeds, Joomla! Rate, coriander
:08:10. > :08:11.powder, salt, that is it, add water. Medium-sized chopped tomatoes. Don't
:08:12. > :08:17.forget to add some lemon towards the end. Between you and me, my wife
:08:18. > :08:21.makes the best dhal in the world, other than you.
:08:22. > :08:25.This is from Aaron Jones, got a fridge still full of cheese, I think
:08:26. > :08:30.right if you people have a fridge full of cheese left over from
:08:31. > :08:36.Christmas. What can he do with it all? -- I think quite a few people.
:08:37. > :08:42.My first thought was just eat it! Why do you have it in your fridge?!
:08:43. > :08:50.It is amazing. I live on cheese. Especially French
:08:51. > :08:55.ones. We can't get them in the US, every time I come over here it is
:08:56. > :09:01.what I do. Maybe we should just send you ran to his house! And maybe
:09:02. > :09:07.dance for him as well while you are eating the cheese. -- send you round
:09:08. > :09:16.to his house. Atul? I am pretty much with Emma, that if required I would
:09:17. > :09:21.bake savoury biscuits. Kate from Newcastle upon Tyne is on the phone.
:09:22. > :09:25.What is your question? We quite often go out for tapping
:09:26. > :09:31.yucky and have lobster but I am not confident doing it at home, and I
:09:32. > :09:36.just want a quick, nice way to cook lobster -- we quite often go out for
:09:37. > :09:43.teppan yaki. I tend to do lobster bid
:09:44. > :09:47.compensated. Right, I will do it! Kurt it in half, put it on the
:09:48. > :09:52.grill, smother it, and I mean smother, with garlic butter. You
:09:53. > :09:57.can't go wrong. Garlic butter, grilled lobster, definitely heaven.
:09:58. > :10:04.Would you like heaven or hell? I would normally go hell, because I am
:10:05. > :10:13.trying new things I would go heaven. Thank you! Jim from Gosport. That is
:10:14. > :10:19.where my mum and dad live! Sorry, Jim!
:10:20. > :10:23.Hello. I tend to buy a lot of chicken thighs but all I tend to do
:10:24. > :10:30.is Casa roll them all cut the meat off and do a stir-fry, is there
:10:31. > :10:35.anything I can do more exciting? Chicken curries are the best option,
:10:36. > :10:43.thighs are amazing. On the bone if you like it, same mantra, oil,
:10:44. > :10:48.onions, bay leaf, cinnamon, can -- Carl Dinnen, clothed. Ginger, garlic
:10:49. > :10:54.paste. Caramelised the chicken. Put in the amount of spice that you
:10:55. > :10:57.like, I liked Juma Rick, red chilli, coriander powered air and garam
:10:58. > :11:05.masala. Let it cook slowly until the thighs fall apart. If you have all
:11:06. > :11:09.of those herbs and spices it is not complicated at all.
:11:10. > :11:18.It also sounds delicious. Heaven or hell? I had the pleasure of taking
:11:19. > :11:23.Davina and her lovely family on a tourist activity before Christmas,
:11:24. > :11:26.so it has to be heaven! Thank you so much, that was a great tour! He is a
:11:27. > :11:28.lovely. Atul you are on a very
:11:29. > :11:31.impressive 17.48 seconds! Emma, this is your first attempt,
:11:32. > :11:38.can you go quicker than Atul? I was going to say that don't think
:11:39. > :11:40.it is a relief buyer for me to go against him. You are a chef, you
:11:41. > :11:41.know how to cook an omelette. You must use three eggs but feel
:11:42. > :11:46.free to use anything else from the ingredients
:11:47. > :11:48.in front of you to make them The clock stops when your
:11:49. > :11:53.omelette hits the plates. Let's put the clocks on the screen
:11:54. > :12:04.for everyone at home please. Can I have a cooked omelette,
:12:05. > :12:34.please?! We are dancing, chef.
:12:35. > :12:44.We are dancing. I think I am going to have a very tasty omelette coming
:12:45. > :12:47.here. I am sorry. That is OK. That plate of raw eggs just slopped on
:12:48. > :12:53.the plate. APPLAUSE
:12:54. > :13:06.That was very funny. Atul... It is not cooked. This one
:13:07. > :13:11.is cooked. I had to wait for it but it was good. I thought that was very
:13:12. > :13:19.funny, a lump of butter and some raw egg. That is how you make 14 seconds
:13:20. > :13:24.omelette! Emma, are you on the board? Probably not, but I can't put
:13:25. > :13:31.something on a plate that is not edible. 48.72, which puts you
:13:32. > :13:38.somewhere down here, but it was cooked and delicious. Well done.
:13:39. > :13:43.Atul... I think I am going in the bin. You did not beat your time and
:13:44. > :13:51.you are definitely going in the bin. In honour of Tibi -- Davina, you
:13:52. > :13:53.will probably not like this one... # Sugar, honey, Penny.
:13:54. > :13:55.# You are my Candy girl. So will Davina get her
:13:56. > :13:57.food heaven, rabbit, We'll find out the result,
:13:58. > :14:01.after Tom Kerridge puts his breakfast-making skills to the test,
:14:02. > :14:21.cooking for a fire station full At the weekends, you have got time
:14:22. > :14:26.to cook yourself a proper breakfast. But spare a thought for those that
:14:27. > :14:29.are working. Like these guys at High Wycombe Fire station, they deserve a
:14:30. > :14:33.proper breakfast and I am here to make sure they get one.
:14:34. > :14:36.I will show them how to whip up a writer filling breakfast omelette
:14:37. > :14:42.that'll keep them going through their most gruelling shifts, and
:14:43. > :14:48.they have promised me their most experienced man as my sous chef.
:14:49. > :14:54.Firefighter Dumbarton, that is you? Mess duties, you have been assigned
:14:55. > :15:00.mess duties. Are you any good at this? They chose me because I am the
:15:01. > :15:06.best on the watch. What is your speciality? Lasagne
:15:07. > :15:10.soup. What happened, too much stock? I don't think there was any pasta in
:15:11. > :15:15.it, that is the problem. I think this might be a challenge!
:15:16. > :15:19.This will be a ?1 wonder but it is everything that is lovely about a
:15:20. > :15:23.full English breakfast, everybody happy with that? I am starting with
:15:24. > :15:28.a full English essential, black pudding. Whilst they are taking the
:15:29. > :15:34.Mickey, you can have some crispy black pudding.
:15:35. > :15:35.traditionaliedish brodge. My -- traditional yiddish brodge.
:15:36. > :15:43.That was supposed to be a treat and it still back fired. Use a little
:15:44. > :15:48.knife. That's upside down. That's the blade.
:15:49. > :15:53.LAUGHTER The sharp side is that one. That's
:15:54. > :15:59.the blunt bit. Right, come on boys, let's get back to the omelette and
:16:00. > :16:05.my next ingredient. This is pancetta. We will cut it into what
:16:06. > :16:10.the French call lardons. That's a posh French term for bacon chunks.
:16:11. > :16:17.Or use nice, whole, smoked, streaky bacon. Once that's Chrissed up. It
:16:18. > :16:25.smells delicious. It does. I will take up the omelette a notch. Whack
:16:26. > :16:29.in not your average bangers, but a taste of Spain. All these lovely
:16:30. > :16:33.flavours go back in and make one pan taste delicious. Fantastic. Does
:16:34. > :16:37.this look like something you might attempt to do again? I need
:16:38. > :16:40.something more challenging really. LAUGHTER
:16:41. > :16:46.I'm finding it quite easy to be fair. Tony's hit the nail on the
:16:47. > :16:53.head. This dish is dead simple to knock up. Once the sausages are
:16:54. > :16:58.done, pop in the shoo lots, stir in grated garlic and par boiled new
:16:59. > :17:01.potatoes. It makes it hearty. You can't make an omelette without
:17:02. > :17:08.cracking a few eggs, can you Tony. What do I do if the shell goes into
:17:09. > :17:15.it? Take it out. Get it out. Just like that.
:17:16. > :17:20.Nice one, Tony. I've got to be honest, I have never seen that in 22
:17:21. > :17:23.years of being a chef. Right this is the point where we start to put
:17:24. > :17:30.everything back together into one pan. First add rosemary, parsley and
:17:31. > :17:37.chilli to the sauteed potatoes. Give it a good stir round. How lovely
:17:38. > :17:40.does that look? It is look gooding. Then the chorizo, chopped into
:17:41. > :17:46.chunks, black pudding and pancetta. Stir it all round so it gets nicely
:17:47. > :17:52.mixed. Then on top of that goes the eggs, whisked up Tony style. Pour it
:17:53. > :17:56.all into the pan. Season, then I'm going to cook it on a high heat,
:17:57. > :18:00.keeping a close eye on. It I don't want to be starting in I fires. Any
:18:01. > :18:06.health and safety tips for us? A lot of fires we go to are in a kitchen.
:18:07. > :18:10.The grease build up can set on fire. Keep it as clean as possible that.
:18:11. > :18:15.Can prevent fires. My thoughts exactly. Now this bad boy's
:18:16. > :18:24.beginning to set. Whack it in the oven for 15 minutes. Fantastic. Look
:18:25. > :18:31.at that. Time to get these boys fed. Tony did that. Tony's full
:18:32. > :18:37.English-Spanish omelette looks just the job. Who wants the first nice,
:18:38. > :18:46.small portion? Come on then. Enjoy, mate. Tuck in then, boys. How's the
:18:47. > :18:54.omelette, boys? Lovely, Tom. Really nice. It tastes really nice. That's
:18:55. > :19:00.fantastic, yeah. Really good. I love the kick of the chillies. I think
:19:01. > :19:13.it's because I cook today that it's so fantastic.
:19:14. > :19:17.So will Davina get her food heaven, rabbit,
:19:18. > :19:27.For your food heaven, I could be doing rabbit
:19:28. > :19:31.I am going to make Grandma Roux's recipe
:19:32. > :19:32.I'll smother the rabbit with Dijon mustard,
:19:33. > :19:35.sweat down onions, garlic and fennel with olive oil, add smoked
:19:36. > :19:38.panchetta, lemon juice and pastis and then cook in the oven and serve
:19:39. > :19:41.But if you get hell, then it will be mussels.
:19:42. > :19:48.The viewers were on your side. What about the chefs? I'm on Davina's
:19:49. > :19:53.side. Emma? Seeing this in front of me, it's all my favourite. Oh, no!
:19:54. > :19:57.It doesn't matter. No, because... I know. I'm safe. It's OK. We're going
:19:58. > :20:07.for Food Heaven. Get rid of the mussels. Rabbit it is.
:20:08. > :20:14.I'll take these home. How can we get more Brits eating rabbit? Gosh, I
:20:15. > :20:17.don't know. This is rare for the table -- reared for the table, very
:20:18. > :20:21.much as chicken. It is lean, very nutritious. That's the thing about.
:20:22. > :20:27.It it's such a lean meat. It is delicious. If people are wondering
:20:28. > :20:31.what it tastes like, because I hear a lot from people that people think
:20:32. > :20:36.oh, but rabbit must be very gamey. Yeah. It's not. It's not. If it's
:20:37. > :20:40.wild rabbit it can be a bit gamey. But this is reared for the table.
:20:41. > :20:46.Very much in the same way as chicken S So it's not gamey. It's a lovely
:20:47. > :20:50.white meat. Yeah. Chefs over there are slicing up my fennel. Slice it
:20:51. > :20:55.up and some garlic and then we're going to make some chickpea puree as
:20:56. > :20:58.well to go with it. It is grandma's recipe. This is one that she would
:20:59. > :21:02.have ticking away on the stove there. It's one that we've always
:21:03. > :21:06.looked forward to. We always wanted to have this as kids. Was she a
:21:07. > :21:12.great cook? She was a really fab cook. But very home cooking and
:21:13. > :21:19.stews, slow cooking. That's what I love. That's all the type of cooking
:21:20. > :21:25.that I love. I love rabbit stew. I love yeah, all the cassoulet, all
:21:26. > :21:32.the French... Oh, yeah. So nice. I break it down into morsels. We have
:21:33. > :21:39.the leg meat, the saddle here and cut through the saddle like so. For
:21:40. > :21:47.me the best bits are the shoulders. There we go. Because one of my
:21:48. > :21:55.children went vegetarian for a while. It was a really interesting
:21:56. > :21:59.exercise for our family because we all went way more... Erm...... We
:22:00. > :22:06.got more conscious about the amount of meat we eat. That's not a bad
:22:07. > :22:11.thing actually. You're back on the telly soon? Yes, I am. We're doing
:22:12. > :22:15.the Jump. That starts at the beginning of February. It's going to
:22:16. > :22:21.be really good. We have a crazy line-up. We have Sir Bradley Wiggins
:22:22. > :22:26.on. Oh! Yeah, some just amazing athletes. Lots of fabulous women. I
:22:27. > :22:31.would never, ever, ever do it. I am scared of heights. That would not be
:22:32. > :22:39.good for you then! That is not for me. There is no way you would get me
:22:40. > :22:45.up there. Yeah, it's not for the faint hearted. You know the people
:22:46. > :22:49.that do this show do it because they really want to, I mean, they're
:22:50. > :22:52.really enJoeing it. -- enjoying it. They're not doing it for the money.
:22:53. > :22:56.That's for sure! They're doing it for the love it. The love of
:22:57. > :23:00.hurtling down... Well, the excitement, the adrenaline. It's a
:23:01. > :23:06.hit. It is an amazing hit. You're not selling this to me. There's no
:23:07. > :23:09.way. Would you do it? Me? I have quite wondered what it would be like
:23:10. > :23:14.to do the skeleton. Now that I've seen a few people. Now that we've
:23:15. > :23:20.had a few series, we all become arm chair experts. So we all watch it
:23:21. > :23:23.and go, oh, yes, you know, he dangled his feet like, that that's
:23:24. > :23:28.why he came off. I think I'd be amazing at. It they won't let me do.
:23:29. > :23:36.It I'm not allowed to do any of it. Imagine if I presented the jump with
:23:37. > :23:41.crutches. "Hi, welcome to the krn jump. " Would you do it? No. I don't
:23:42. > :23:46.know. Never ski jumped before. You must ski. I love skiing. I do.
:23:47. > :23:50.That's half the battle. People that love the snow, love skiing, if
:23:51. > :23:54.you're plaque run ready, you'd be perfect. I think I would have done
:23:55. > :23:59.it as a kid. I wouldn't have any problems. Now I'm getting a little
:24:00. > :24:03.bit more cautious about it. It is sad in a way, we all become more
:24:04. > :24:09.cautious as we get older. We lose that daredevil. The daredevil.
:24:10. > :24:14.Unless you're Bradley Wiggins, in which case you don't have that.
:24:15. > :24:24.Fearless indeed. We like people who really throw themselves into it.
:24:25. > :24:27.It's a good thing. It's exciting. So, dijon mustard, classic, French,
:24:28. > :24:30.this is taking it one step further, the onions, fennel and that goes
:24:31. > :24:34.into the pan like this. Don't need to brown it. It's not a browned -
:24:35. > :24:38.you don't kneed to brown the meat at all. Do we need to brown meat at all
:24:39. > :24:44.if you're doing a stew? Certain dishes, yeah. Stews you would, but
:24:45. > :24:50.this one just cooks in its own steam and lots of pastis. Lots. It seems a
:24:51. > :25:00.ridiculous amount, but when you cook through you just get the an seed
:25:01. > :25:06.flavour. He's going to do it again. Then this lovely smoked... Gorgeous
:25:07. > :25:10.for the smoky flavour. It will melt into the pot, add flavour and keep
:25:11. > :25:15.the rabbit moist. That's it. That is my favour type of meal. Oh, I nearly
:25:16. > :25:19.forgot the lemon juice. This is so good, because you make it and you
:25:20. > :25:24.can forget about it and then ta-da, it's perfect. I think so. This is
:25:25. > :25:29.simple food. But that's my favourite thing. Simple and made easy. That's
:25:30. > :25:33.what I'm trying to get through with my book is that good food does not
:25:34. > :25:40.have to be complicated. What's it called? It's called Sugar Free in a
:25:41. > :25:45.Hurry. Because aren't we always. We are, like we are today. It means,
:25:46. > :25:50.look how long did that take you, minutes. And can you stuff it in the
:25:51. > :25:54.oven and rare on and go and -- and carry on and go and dance, if you
:25:55. > :25:58.like. There we go. The rabbit is there. Be careful, it's very hot.
:25:59. > :26:03.I'll put this one in because the crew needs feeding later. There we
:26:04. > :26:11.go. They're hungry lads as well. They are. My boys there. Show me.
:26:12. > :26:19.160 degrees. How long? An hour, hour-and-a-half. Lovely, smell that.
:26:20. > :26:25.Oh, my God. Doesn't that smell good. Oh, that's so good. The smoky - It
:26:26. > :26:31.really smells good. The chickpea - Look at that. Chickpea puree, little
:26:32. > :26:39.olive oil, garlic, bottom of the plate. Basically that's like a
:26:40. > :26:48.hummus. Yeah, kind of. Bring this to the table. Sorry, can I get closer
:26:49. > :26:51.to you? Sorry. It smells great. Where is the shoulder, I love it.
:26:52. > :26:59.Oh, look at that! That's my favourite bit. Look at the meat.
:27:00. > :27:04.Look at the juice. Sorry, I'm going to stop. Fennel, onion. The juice as
:27:05. > :27:10.well. That is really amazing. We knocked that up in no time at all.
:27:11. > :27:16.And no added sugarment Bacon on top of there. Fennel fronds, very
:27:17. > :27:22.important. These are the bits that make it look so lovely. Yes. The
:27:23. > :27:27.finishing touches. Olive oil? There we go. Talk me through that. Olive
:27:28. > :27:38.oil, south of France. Yes. Interesting, though. Right, there
:27:39. > :27:48.you go. Tuck in, all yours. Are we eating here, or do I take it to the
:27:49. > :27:53.table? No. Dive in. Peter has chosen an exquisite collection from Aldi.
:27:54. > :27:59.5. ?5.59. This is a bargain. Have you tried a bit yet? Amazing.
:28:00. > :28:06.She won't let us get in. I thought this was mine.
:28:07. > :28:11.I'm not sharing it! No, carry on. Wow, so good, the juice is amazing.
:28:12. > :28:15.That pastis has such a lovely flavour. It's got a bit of
:28:16. > :28:20.sweetness, but not as bitter you think. It's an incredible amount of
:28:21. > :28:26.it. It's not as an seedy as you would think. I was worried about
:28:27. > :28:30.that. No. Not at all. Good. Enjoying the wine? I have to do it on your
:28:31. > :28:34.behalf because you're not having wine.
:28:35. > :28:36.Thanks to our fantastic studio chefs, Emma Bengtsson
:28:37. > :28:39.and Atul Kochhar, the delightful Davina McCall and the brilliant
:28:40. > :28:41.Peter Richards for his excellent wine recommendations.
:28:42. > :28:43.All the recipes from the show are on the website,
:28:44. > :28:49.Next week Matt Tebbutt's in charge and I'm back next month!
:28:50. > :28:52.But don't forget Best Bites tomorrow morning at 10am