14/01/2017 Saturday Kitchen

We've got a packed show for you today full of fantastic

recipes that I guarantee will get your stomachs rumbling.

Joining me in the studio today are two chefs with two

Michelin stars each - Atul Kochhar from Benares in London

and, making her debut on the show, Emma Bengtsson from New York's

Good morning to you both. Already, set? Happy? Brilliant. Atul, what

are you cooking? I am cooking spiced Roast chicken with glazed carrots,

curried bread sauce and a beautiful gravy. It would not surprise me if

there were a few spices. It would be boring otherwise. Life is boring

without spice, I agree. Emma, what do you have lined up? Something we

call Kroppkakor, Swedish potato dumpling, we will fill it with

mushrooms and, of course, serve with lingonberries, traditional. Very

classic Swedish cooking. And we've got some inspiring clips

from the BBC archives from Rick Stein, Nigel Slater,

The Hairy Bikers and Tom Kerridge. Our special guest is one of

the country's best loved presenters. With a career spanning

more than twenty years, she's hosted iconic shows

like Big Brother, Comic Relief. And on top of that she's also

a bit of fitness guru. APPLAUSE

Davina, I love the T-shirt. It is for you, I thought, Michel will love

this. Shall we do the show in French?

THEY SPEAK IN FRENCH. LAUGHTER

Your mum is French, is that right? Yes. And I love food, so that is

definitely my French half. Food is revered, mealtimes, I love the fact

they take two hours at lunchtime, everything starts at 12:30pm and we

will not open until 230 DM because we need to eat and maybe sleep, they

have it right. We have. Well, Davina as well as those

delicious dishes from our chefs today, I'm cooking either your food

heaven or hell. A bit worried about that. My food

heaven is Robert. Which I love. And I don't think enough people know how

to cook it, or they are a bit nervous about it. -- my food heaven

is rabbit. Rabbit is an amazing meter. Delicious, lean. And easy to

cook. Lovely. Food hell? Muscles, they are chewy and the texture is

like Bogie, I can't handle it. And coriander. The smell. And it is a

shame, it is a lovely herb and I know lots of people love it, but it

is a very pungent smell. My dad is in good company because he hates

coriander, to wind him up I put coriander in his food.

For your food heaven I am going to make Grandma Roux's rabbit

I'll smother the rabbit with Dijon mustard, sweat down onions,

garlic and fennel with olive oil, add smoked pancetta,

lemon juice and Pastis and then cook in the oven and serve

But if you get hell, then it will be mussels.

I'll cook fresh mussels in white wine, then remove

Then I'll make a coriander puree using some of the cooking juices

and spoon it into the shells, and then add the mussel

Next, I'll mix chopped smoked duck with breadcrumbs and sprinkle it

over the mussels and place under the grill, and serve with

But you'll have to wait until the end of the show to find

If you'd like the chance to ask any of us a question today

If I get to speak to you, I'll also ask you if Davina should

face her food heaven or her food hell.

You can also get in touch with social media using

Roast chicken! Sunday lunch. I thought I would bring the easiest

recipe, but I have added some spices. Which spices? Fennel, star

anise, coriander, black pepper and cinnamon. So you will toast those to

get all the lovely flavours? That's right. Serving with bread sauce,

some milk, the classic way. A big onion studded with cloves, a bay

leaf, pepper and just in fuse? You know my recipe well!

There is a lovely book that you have just released, 30 Minute Recipes? It

is called 30 Minute Indian, everybody accused me of doing great

recipes that take hours, I said, it does not, it is pretty quick. I came

up with an idea of cooking those recipes within 30 minutes, that is

what I have done. I could do the cooking of onions, that takes the

longest when you are cooking Indian food. So you make a paste of onion

by roasting them or sauteing Banwell, then you keep that in your

fridge or freezer with a ginger and garlic paste, and it really shortens

the cooking time. Then you cook whatever you want to cook, saute the

whole spices, add onion, garlic, ginger, garlic and onion paste, add

whichever meet you are using, very quickly. Even lamb cooks in 30

minutes, amazing. Or you prepare it in advance so it is always there?

Now this recipe, you have Roast chicken, you are making butter and

cream cheese, breadcrumbs, brioche crumbs. Did you say brioche? Do you

like it? It is delicious but it has sugar in it, but really good. This

will go under the skin to keep the chick in and juicy. I will add

tarragon and possessed of a lime. Lots of flavour is going in. What is

this recipe called? The gold spiced Roast chicken. I would like to add

perfect, I hope it will be perfect by the time it comes out of the

oven, so I will hold back the words perfected until I presented.

It is called Hawkyns? That is the name of a new restaurant but I'm

opening, you will be thinking, why am I calling it Hawkyns? The origins

of the name, there is a gentleman called Sir William Hawkyns who was

the first British sailor who set foot on India in 1608, he went to

meet a king of that time... And we like history? I am all about

history, education, food, family. That is all I do, chef. That is the

gentleman who started the foundation of British India, so to speak. The

British Empire was set by him. Ferreyra. So tell me a little bit

about this restaurant and the style of the food. Is this the type of

recipe that will be on the menu? Yes, this is mainly a Sunday roast

for us. I like to put in some spice in fusion. This young lad who worked

for me called Ross, he had a good knack of spacing which he learned

from me and I liked his technique of cooking British food, so when I was

opening my restaurant I said I will give him the job, and we are cooking

via together. Really looking forward to it. We opened tomorrow, the doors

opened tomorrow in Amersham. It is fairly British, you are

doing... Fish and chips, Roast chicken, British cuisine but adding

your little touch? Absolutely, chef. A little bit of warmth and spice?

Real British food, but with spices. I would say that British food is so

rich these days because we have taken influence from all over the

world, it is fantastic to use all those influences in the food. That

is lovely, you are pushing in that spice mix under the skin? Push it

gently, it will keep it nice and moist and full of flavour. The

carrots have been slightly precooked, roasted and butter, some

pine nuts. A little bit of garlic, coriander seeds and some orange

juice, that goes down to a glaze. The bread sauce has been flavoured

with a little bit of curry, lots of butter, the cloves. Are you all

right, address Mark Roe? I've got it! I will get told off in the

kitchen. I am OK. I know you will not tell me off now. The roast

chicken is here. It smells good. The skin has split. I should not call it

a perfect! It has split a bit, the one in rehearsal did not. But it

will taste great. You are amongst friends. You will make a little

gravy? Yes. I will get the chicken out. Oh, wow. That looks lovely.

Then the orange juice and the carrot is delicious, garlic and coriander,

but to glaze it. Can I ask something? Resting meets, to cover

or not to cover? Loosely cover, to keep it warm but not steam it too

much. All roasts need to rest a little bit.

If you'd like the chance to ask any of us a question today

Calls are charged at your standard network rate.

How are we doing? Doing good, the flour has gone in, available bit of

wine. Cook it off. Davina, you like wine? I don't jinx alcohol but I use

it in cooking as long as it is cooked off. -- I don't drink

alcohol. It will give you some acidity in the gravy. The carrots

are looking good. Looking really good, chef. Wouldn't you just bring

this to the table and calves, or would you carve it in the kitchen?

For me, a Sunday roast is brought to the table. It should be, in my

opinion, we have very discerning guests so we will carve it here and

take it over. There we go. In rehearsals you said half a chicken

per person. LAUGHTER

I hope you are hungry, Davina! After chicken! I am always hungry.

They are hungry in the address Mark Roe household, to be sure. I always

cook a smaller chicken at home. If the roast is ready, he wants it on

his plate. How old is your son? 11. Or he will be, he is 11 and a half.

You said lime, and it was lemon. I am always getting confused, I grew

up in India and we only have one, it is green when it starts. I am glad

that you clarify that, some people on Twitter said we did not know the

difference. Pine nuts, coriander, orange juice and a hint of garlic,

and a big spoonful of bread sauce. You're very special bread sauce.

Right, what have we got, Atul? Spiced roast chicken with proper

gravy and the curried bread sauce and glazed carrots. It looks divine.

I will take the gravy, you take that. I am clapping, I am so

excited. Bread sauce is my favourite, favourite thing. I keep

thinking of more heavens to add to my list of heavens that I gave you.

Also I love whole carrots and the pine nuts they look so pretty. It

looks gorgeous. It looks great. Dive in, go on! And Emma. It looks very,

very succulent. Puts gravy on you want. -- put gravy on if you want.

Beautiful. You have five seconds to eat that whole chicken! Oh, my gosh!

Oh! The carrots are incredible. So lovely. A citrus taste, I was a bit

worried about the curried bread sauce because I am such a bread

sauce fanatic and I am not very good at change. And trying something with

a slightly different taste, and it is amazing. Well done.

Well, Atul's outstanding chicken needs a wine to go with it,

but before Peter Richards made his selections he had

a look around Alton, to honour the life of Jane Austen

2017 marks the 200th anniversary of Jane Austen's death. Before I head

into town to find delicious wines to go with our dishes. I'm going to

visit the house with Jane lived and explore the Jane Austen trail. Let's

do this in the proper style. The whole house is filled with the

most heart-warming smells, when you cook Atul's amazing roast chicken.

We need a wine with uplifting, comforting qualities. When I saw

this recipes I thought a rich white or creamy red might work best. But

it's the fresher restrained styles of wine that come into their own,

especially ones that aren't too tangy and have a nice bit of texture

and roundness to them. In this context, a Pino blanc works well and

this bianco, it's upbeat and invigorating. The wine to rule them

all for this occasion is the fabulous cote Mas from the south of

France. The south of France is a great source of white wines that

have a sun-kissed generosity of texture to them. That's what enables

them to work so well with food. They tend to be pretty good value for

what they are. There's a discreet roundness to this wine, which sets

it up to work with the gorgeously creamy bread sauce and the savoury

notes of the chicken and gravy and the cake-like quality from the

brioche and stuffing. The restrained style allows the spices to shine and

the juicy qualities earn their stripes when it comes to cleansing

the palate, as well as picking up on the crunchy orange-scented carrots.

Yours is a dish to warm the heart and delight the senses. Here's a

great value win to enjoy with it. Nick James has tweeted in, "The best

recipe he has ever seen on Saturday Kitchen." Wow. There you go.

Brilliant. Thank you. What do you think of the wine? I quite like the

wine, the way the chicken has got a spice and it's also juicy. This wine

compliments, really compliments. I think it's a great one. What about

you? I love it, with the carrots and orange as well, the whole

combination. It's not my automatic choice on chicken, I would have gone

with a red, but that's fab. What kind of red, a light one? Yes, pinot

noir something like that. That is bang on. You're cooking shortly,

Emma. What are you cooking? Potato dumplings from Sweden and mushrooms.

Sounds good to me. I love that accent. I love all accents. It's

really gorgeous. Other than mine, south London.

LAUGHTER There's style time - I can put on a

French accent trust me, I can. There's still time for you to ask a

question. Please call by 11am today or you can

tweet us a question using the hashtag Saturday Kitchen. Time to

join Rick Stein in the Far East. He's in Cambodia visiting a pepper

plantation and a fish sauce factory - why not!

One of the most famous products from this region was campot pepper. It's

about 100 years of history. There are still one million pepper vines

in the 60s. This has been reestablished, this local

Co-operative and counts this pepper as important fleur de sal. This was

the king of peppers, wasn't it? It was. And is. And is still one of the

best pepper in the world. Just taste this, it's wonderful. I love. It

It's a really distinct flavour and aroma from other pepper, very

intense, floury taste at the back of your mouth. The pepper are spicy on

the tip of your tongue. The taste gets mud why -- muddy in some cases.

With this pepper, have a free, flowery aroma at the back. Get a

Frenchman off on taste and off we go It's like a strong Bordeaux tannic

wine. The green peppers are the young fruit of the vine. They're

laid out to dry for three days in the sun, depending on weather

conditions, when the husks turn black. Now they're graded by weight,

by using the power of gravity to select the peppercorns. The heavier

ones stay in the basket and rated as top quality. We've got salt now and

pepper. Salt comes in endlessly beguiling packages of marketing

triumph I sometimes think of the purity or the special nuances of

flavour of a particular sea salt. I think the same thing should happen

to pepper. Certainly from talking to Jerome, I think they would welcome

the price of pepper to go up and be commence rat with that of salt.

Jerome took me to his favourite restaurants where they use ground

pepper mixed with fresh lime juice, salt and a bit of sugar as a dipping

sauce for their famous dish lok lak. Here the chef has marinated strips

of beef in a mixture of sugar, oyster sauce, tomato puree, chilli,

garlic, lime, a chicken stock cube and the ever present MSG, of course,

before flash frying it over intense flames. This is a really tasty dish

and a first for me. Marinading the meat like this makes it incredibly

sunk lent and in-- succulent and intensifies the flavour. As with

many dishes in this part of South East Asia, it's never complete

without the ubiquitous fried egg. It's exquisite. Plain and simple. No

big secret. Salt, pepper, campot pepper, doesn't work with my petter

and lime -- any pepper and lime, fresh lime juice. That's a great

deal of taste to your food. Do you miss French food at all? French food

is something that I miss, being French. Cassoulet, words from the

past that I miss a little bit, yes. I'm happy, I love cassoulet, but at

the moment, this is for me. No dish in South East Asia is complete for

me without fish sauce, apart from puddings, that is! This factory has

been making fish sauce for 14 years. Although it's supposedly buried in

the midst of time, I strongly suspect that fish sauce was invented

bit Chinese, as were most things of a culinary nature, including pasta.

I always wanted to see how they make fish sauce. I was apprehensive

because I thought it was going to absolutely stink. It doesn't. It's a

bit strong, but that's all. It looks a bit like a winery. There's all the

wooden rats and actually, how -- vats and how they make it is similar

to wine. They put loads of anchovies in the VAT with salt and press it

like wine and press it with stones. I think it's probably the most

important food in Cambodia. Next only to rice. The reason for that is

that a lot of people in Cambodia haven't got a lot of money, they

tend to cook rice and this is the only form of protein, they put

vegetables, fish sauce in the rice. They have a perfectly balanced dish.

Wherever my travels take me, I'm going to pick up recipes which

everyone can cook at home with ingredients found in any local

supermarket. This cured beef salad would not be what it is without fish

sauce. I love these salads. I have far too many in the programmes. They

normally come with green mango, in this case beef and bean sprouts. But

they all have fish sauce in it. That is the thing that binds them all

together. Then of course, you have to have lime juice, chilli, basil,

all those lovely flavours. This is a really refreshing salad and it's the

juice of fresh limes that give it a zing. Now some finely chopped

lemongrass making sure you've got rid of the tough, outer leaves. Next

the all important fish sauce. I couldn't get the Cambodian one back

at home. I'm using the Thai version. In my view the Cambodian one was

more subtle. This is really important, shrimp paste. It smells

quite repugnant but tastes wonderful. Mixed together with fish

sauce and a drop of water. In fact, I any there's a good marketing

opportunity here to sell Cambodian fish sauce. Palm sugar with a

lovely, fudgy taste and the best have a flavour of smoke too.

Shallots and bean sprouts, along with chopped peanuts, fresh chopped

chilli for some who like it hot like me. I sometimes get criticised for

using to much chilli, but it's essential in this salad. Next the

leaves of fresh mint and basil. Use coriander too. All that is coursely

chopped. It's a great dish for summer with a really cold beer or,

in these squeaky clean times, a non-alcoholic beverage. The whole

lot is covered with the fragrant dressing. One of the things I

learned about all these salads is really you shouldn't make them until

they're ordered, certainly in a restaurant because they start to

lose their crunch and fragrance so quickly afterwards. It's just make

it, serve it, eat it. I think this is, these dishes are the best way in

the world to go on a diet. They're so healthy. I mean there's plenty of

protein in that beef there. There's loads of vegetables. You'd have your

fruit and veg requirement on a daily basis every time you ate one of

these salads. I just love them. He's back next week with more foodie

stories from the Far East. We just saw Rick cooking

with the Cambodian Kampot pepper there, and I'm going to show

you another fantastic Kampot pepper, what are they trying

to do to you saying that sentence. It is a mouthful. A mix of peppers

here, black, white, green and pink. Gorgeous. I'm going to mash them

down. You're showing off with your pestle and mortar there. I'm going

to prepare a fillet steak. Favourite. And frites salad. What

kind of chips? Made with polenta and salad. It's a take on a great beast

row French classic. And proper salad. French salad. Love this. The

polenta goes in the water, brought to the boil and... So excited that

you are cooking me a meal! Sorry. Right... OK! This is really amazing

for me. Thank you. I'm going to really enjoy this. Good, I hope. So

OK. Congratulations on the book. Oh, thank you. I mean, I feel obviously

being around you and all these amazing chefs, I sort of feel a bit

like, a fake really. No! What I try and do with my books, and I hope I

convey it in the blush at the beginning of it -- blurb at the

beginning of it, I want to British fresh cooked food, as close to its

natural state as possible to everybody, because it takes as long

to cook a fresh meal as it does to heat something up in a microwave. It

just doesn't have to take a long time. Even down to just a salad that

you can knock together in a matter of minutes or anything, I just

wanted to show that you can make quick and easy meals. That's why I

loved your 30 minute Indian meals. It doesn't have to take a long time,

freshly cooked food. I think you're absolutely right. Simple

ingredients, demistifying ingredients so that people aren't

scared of using them. And it's also about being sugar free. Yeah that's

a big one for me. I was such a sugar addict because my granny, I grew up

with my British granny, who had her children in the war and look at

that! Sorry. OK. Creamy polenta. Delish. She'd had her children in

the war and had grown up with rations. When she looked after me,

she wanted to give me all the things her kids couldn't have. One of those

things was sugar, like a lot of it. Golden syrup and sugar sandwiches.

Yes! On white bread people, white bread. Not very French. No, it

wasn't very French. My French side was amazing because that was all

freshly cooked food, all from scratch, all very healthy. That's

where I learned my love of food, but my granny cooked fresh as well. She

did like to spoil me with the sweet stuff. I got this terrible sweet

tooth. When my sister got sick, she got cancer, one of the first things

they said to her was cut out sugar because it feeds tumours. It won't

give you cancer. But it does, it's not good if you've got it. I went

off and did some research about it. I got onto good old Google and I

just thought, you know, what I can't see, refind sugar I can't see

anything good coming from it anywhere. Fruit, yes, I can

understand that fruit is important. It's fibre, it's glucose, we need

that in our bodies. But refind sugar, there's so much sugar in so

many other things like vegetables, we were talking about earlier.

That's what I like about the recipes. A lot of the recipes

substituting refind sugar for vegetables. A lot of cakes have

beetroot or carrot or parsnip in it. Yeah. So there's so much sweetness

in other things that we don't need to use refined sugar actually.

How do you like your fillets states? -- Sillett stake? SPEAKS IN FRENCH.

Medium, OK. When I am with somebody that I know is French I start... I

am feeling froggy right now. I am feeling like... Don't get me

started, please! We are doing this very chef like thing, they stink

Bisla bluefin at stake with butter so it is brown, feeding it with all

this lovely but -- basting this Sillett stake with butter. I love

butter, full fat butter, full fat milk, things like that in moderation

are fine. I would never eat low-fat anything, when I met my husband, our

first supermarket shop we did together, we were going to cook a

meal and he got really excited by the fact that I did not eat a

low-fat anything. He was like, not low-fat cheese? I was like, low-fat

cheese?! Why would you do that?! I think so, too. It is about balance,

a balanced diet. A little bit of salt and pepper. Did you see the

love affair? Just sprinkling salt on. You think you are just

sprinkling, but you are... You are putting me under pressure. Red wine

vinegar and a drizzle of olive oil, that is all it needs, because this

salad is so beautiful. Lovely. That looks so good. Medium. We need this

medium, it needs to rest. How long do you rest it? Probably as long as

you cook it. And it is a fairly thin steak. Let's get rid of the excess

butter, I will chop a shall not very quickly. You love your fitness? You

are a runner? 21 marathons to date. This year I am doing a half

marathon. I did a couple of marathons around the Sport Relief

challenge, and I don't think my knees could take it again. But I

think I will really enjoy a half marathon. I am doing the great North

Run. Fantastic. Because I am 50 in October and I wanted to set myself a

challenge. I am not a natural runner, I am a cyclist, I have big,

chunky thighs. In a good way, mostly size. So Si King is easy for me but

running... Gosh, you really wiggle when you run, your bottom is

going... It is a bit of a nightmare. I should not have said that, should

I?! A bit too much? Sorry! My son is watching as well. Sorry, Chester.

Shallots, brandy. We will burn off the alcohol. Then we add the creme

fraiche. Have you ever cooked on an Aga? I have. I have an Aga. I have

Aga and induction, the two polar opposites. That is exactly what I

have cooked. I love an Aga for bread-making. It is amazing for

that. And also slow cooking, I love. I love one pot cooking. Yeah, that

is later, we have a recipe later but might be one pot cooking. A very,

very easy sauce, in one pot. Did you discover any new ingredients whilst

making the book? I think throughout my book writing

experience there have been lots of things that I have been shown by

people that I was worried about that I am not worried about any more. So

things like spells, I think it sounds ridiculous, but spelt flour I

was always a bit like, Gwyneth Paltrow uses it, it must be very

difficult or a very weird, crazy, healthy option. Actually, it is just

flour, just replace any flour with spelt flour, it has a nutty flavour.

You worked with a nutritionist. Yes, and chefs, because I am not a chef

but I love cooking and love my food. I am trying to bring just different

quick easy options that are good for your body and easy to make, and

accessible. Oh, and, Michel, I had to have a photo of a recipe, each

recipe, because if I cannot see what I am making, I do not do it. That is

terrible. I am such a heathen. It is so much easier... I like to know

what I am aspiring to. Can I took in? Some of the sauce as well. He

has cooked me a mail! This is amazing! Take your time. That is

lovely. Perfect. So what will I be making for Davina

at the end of the show? For food heaven I am going to make

Grandma Roux's rabbit I'll smother the rabbit with Dijon

mustard, sweat down onions, garlic and fennel with olive oil,

add smoked pancetta, lemon juice and Pastis and then cook

in the oven and serve But if you get hell,

then it will be mussels. I'll cook fresh mussels

in white wine, then remove Then I'll make a coriander puree

using some of the cooking juices and spoon it into the shells,

and then add the mussel Next, I'll mix chopped smoked duck

with breadcrumbs and sprinkle it over the mussels and place under

the grill, and serve with But we'll have to wait until the end

of the show to find out Now it's time to catch

up with Nigel Slater, who's making a couple of simple

but sensational treats perfect Good? The polenta...

Sometimes I plan to have a putting, and I know exactly what I'm going to

eat. Other times I get to the end of the meal and I think, you know, I

just want something sweet to finish off with. Tonight I am having

free-form trifle with raspberries and custard.

You can use any berry for this. I am using raspberries, blackcurrants and

blackberries. Sit them in a large pan and add a little sugar, just

enough to cover them. Then just add water.

What I want to happen is that the berries burst, and as they burst all

those wonderful juices, the bright red and purple juices spill out and

you have this fantastic, strongly flavoured syrup.

I will pop this sponge in the bottom.

I keep the cooking brief so the berries keep their shape, but for a

thicker, richer syrup you can simmer the fruits for longer. This has

taken two minutes, like a little party in a bowl. I have never done

this before. This is very much make it up as you go along. I quite often

make a trifle with some fruit that is in the fridge, I can't honestly

ever said I have made it with warm fruit fresh from the oven, but I

think it might work. The syrup is to soak into the sponge, it is

essential with a trifle that everything soaks in.

For this dish, I am using ready-made custard. Why not?!

I think just a little bit of icing sugar on top.

Instant trifle. For this trifle I used Madeira cake,

you can use any old cakes bunch and any combination of berries. -- any

old cake sponge. I try to grow a wide variety of

vegetables in my garden. I have got Bellotti beans, tomatoes, courgettes

and cabbage. I would love to grow garlic, my favourite seasoning, but

it never seems to work. Maybe the foxes eat it? Today I want to use

garlic in a recipe, I will use it roasted as it produces a fantastic

puree. Did you know that there are over 300

varieties growing? 12 of them on the UK's biggest garlic farm on the Isle

of Wight? Colin has been cultivating them

there for over 30 years. This one comes from the Ukraine. Purple

Moldovan. This is an incredibly rare garlic, very flat.

This is Iberian white. Garlic should grow well all over the UK, just use

free draining soil that is not too acidic and keep it well watered.

Plant individual cloves around February for a summer. From one

clove you will get a whole bulb. That is beautiful, look at it. Every

garlic type has a different structure, different clove

formation. Big cloaks all around the outside, very substantial, and

smaller but usable ones in the centre. If you smell it, it has the

most glorious, sophisticated bouquet. Oh!

There is an elephant garlic bulb. You get that beautiful flower, and

the bees and love it. This is Provence White.

Sweeter. Sweeter than the garlic from the field. Still takes your

breath away! In honour of garlic I am going to

make a suave twist on an old favourite, goats cheese and garlic

toast. So easy to throw together. I am using my roasted garlic from

earlier, cooked for about an hour. One school, popular puree out of its

clove and onto a bowl. -- pop the puree. Stir it around so I get the

stiff paste, then use its like garlic butter.

Start off by likely toasting some bread. I am using goats cheese

because it has a sharpness which contrasts so well with the sweetness

of the roasted garlic. And I just spread the roasted garlic

puree over the toast. Plonk the cheese on top of the

toast, then place under the grill. After a slight browning, iron using

a bed of lettuce freshly picked from the garden. To size up the meal a

bit, how about throwing in some Parma ham?

I have got soft lettuce leaves, crisp toast, sweet garlic puree and

melted cheese. The trick here is to pick a sharpish

cheese to contrast with the sweet roasted garlic.

Thanks Nigel, tasty stuff!

Tom Kerridge is out and about and visiting his local fire station.

He's making the firefighters a well-deserved cooked breakfast,

And it's almost omelette challenge time, and today's puns are in honour

Who is going to JUMP to it and make the quickest omelette?

BIG BROTHER won't be watching you, but I will be!

So who'll be the winner and who'll be THE BIGGEST LOSER?

If they're not proper omelettes you might be EVICTED

from the kitchen and remember it can get quite tense SO

Will Davina get Food Heaven or Food Hell, muscles with coriander

flatbread. Find out later. Right, on with the cooking?.Emma,

what are we doing? We start with potato dumplings. We

need chopped shallots. Duxelle is chopped mushrooms, shallots, thyme

loaf as well and sweat it off until dry. And a bit of butter. We will

add all spice. All spice? To it. A spice that I use a lot. I like the

flavour of it. We infuse our pickling liquids with it. It goes

well with so much. I think so too. It's a nice, warm flavour. What are

you doing there, what have you got in front of you? We bake the

potatoes. It takes a little bit of a long time. We did that ahead of

time. We pass them through a ricer, I believe you guys call it. Yeah.

The potato we're mixing with a bit of flour, a couple of eggs and salt.

Just mash it all together. It would be perfect if you have kids at home,

I'm sure they would love it, get their hands dirty. We were just

talking about that. How nice it is to get kids cooking. It is. It is a

great way to get kids cooking, you're right. To get their hands a

bit messy and to really appreciate what food is all B So important. --

is all about. It's like a gnocchi? Yeah, that could be correct. They're

a little bit bigger. Not saying the wrong thing here? Pretty much

similar. I guess a lot of countries have a similar thing. We tend to do

it a bit different and call it different names. This is Swedish.

This is Swedish, yes. Traditionally you would stuff it with bacon and

onions. I created this recipe to think about the vegetarians a little

bit. So this mushroom is cooked off until all the moisture has gone and

you end up with a very dry mushroom duxelle here. Yes, it's easier to do

it ahead of time and cool it down. Not only don't you burn your hands

but it holds up a bit better when you want to stuff the potato. Is

this on the menu in your restaurant here in London called Aquavit. We

have it here in London and also back home in New York. New York, yes,

because tell us a bit about your New York restaurant. OK, so I moved to

New York six years ago. Back then as a pastry chef. A couple of years

ago, I got the opportunity to take over and run the kitchen. She sounds

so cool about it. A couple of years ago... I know! It's a big deal,

Emma. Head chef in this restaurant and the following year? We got two

Michelin stars. Wow. It's amazing. You're saying this so matter of

factually as if it's just a cool thing. It's more than cool. Amazing.

Well done. Congratulations. Thank you so much. So now you're over here

in London. Yes. We opened up in November. It's going really well. I

have an amazing team over here, who are running the restaurant. I'll pop

in now and then and make sure it's everything is still smooth. Yeah,

OK. What style of food, what kind of food? So, the restaurant here in

London is a little bit more traditional home-style cooking,

Scandinavian food. More warm, homefully feeling. The ones you can

come back and eat every day. It's open all day isn't it? It is. It's

breakfast, lunch, dinner. I love that. Serve days a week. That's a

good way to go. Tell us a bit about the menu, have you got the

smorgasbord? Of course we do! We have a giant smorgasbord selection

that you can start off your whole meal, more of a way of thinking get

together with your whole family, everything goes out sitting on the

table. Can you pick and choose whatever you want. Start a

conversation, put your phones down. Yes. Have a nice meal. So important.

You've got a couple of things in common with Davina. Yes. Yes... One

of them being that you are not keen on sugar even though you're a pastry

chef, you try to avoid sugar. I eat very little sugar. Not a lot of

sweets. If I do cook, I tend to want to go with vegetables and natural

honey and raw sugar and things that's not been processed too much.

Then what's the second one? I workout. I train a lot. I dance. Oh,

my God, you dance. Tell me about your dancing. So I do Latin dance.

Stop it! What sort of Latin dancing, which one? My favourite one is

pashapa. I don't even know what that is! I also do salsa. I need you to

do some now! I did ask that during rehearsal and she said no. It's

actual competition dancing. Stop it. Yeah, yeah. Michelin star dancer.

Yeah, I can see the programme now. This is a massive overachiever we

have here. Celebrity on ice, I'm sure it will work. That is the

coolest thing ever, I love working out but I love dancing, not

competitively, but I did spend six months learning run the world by

Beyonce. I did, I had a dance teacher come to my house and teach

me. It's very difficult. I don't know how Beyonce did. It you would

know it's difficult. It's very hard. I love dancing. It's joyful. Atul,

do you dance? No, chef. LAUGHTER

You and me together. You need to do Indian dancing, most joyful of all.

What you do is poach them like gnocchi. When they come up...

They're done. You don't have to keep an eye on any minutes or something

like that. When they pop up to the surface, they're ready to go. Easy.

Then you pan fry them Then I pan sear them, yeah. I prefer to take

them up from boiling water and cool them down a little, just 30 minutes

in the fridge or so, so they get a chance to set up. That way when you

pan sear them they're going to hold together a little bit. They look

great and lots of butter. Lots of butter. I love butter. Me too.

Butter is good for you. All fats are good for you, sugar is good for you.

You're right, darling. Are you always chilled out like this in your

kitchen as well? Yes, I think. So Must be one chilled out kitchen. I

have a very nice and quiet, no shouting. No swearing. That's good.

That's really lovely actually. Can I ask you about lingenberries? I'm

going to take these up and I'm going to add the berries into the brown

butter, with a bit of sugar and then we're going to put that on top of

the dumplings. What flavour do they have? Are they tart? They're a

little bit tart, that's why I'm using a little bit of sugar to it.

If you can't get them you could use cranberries. Yeah. You would go and

collect these yourself in Sweden, they grow all over. They do, in the

forest. It's not really something I do a lot. I wouldn't say. Maybe as a

kid. You go and eat them. We have the wild mushrooms. So we have

hedgehog. Hedgehog, yellow foot and king oysters. Don't they sound nice?

THEY SPEAK FRENCH I WAS LIKE WOW, HATS OFF.

Lots of brown butter, tastes lovely. Lingen berries going in there.

Dumplings on the plate? Yeah, go for it. Three little dumplings. You

should be dressing this. Come on, chef. All right. That's. It

The king ITVerers lovely. They have a lovely, meaty flavour. This is a

vegetarian dish, but the flavours are meaty. I think you don't always,

I mean, I prefer forest mushrooms. A lot of cultivated mushrooms are

really nice as well. Yes, absolutely. You don't always...

There we go. You can't just go out in the forest and pick what you

want. You've got to know what you're picking. That's for sure. It can be

lethal. Yeah, absolutely. You have to be very careful. There we go.

Gosh, that looks absolutely smashing. Remind us what that is. We

have Swedish dumplings filled with mushroom duxelle, seared mushrooms

on top, lingenberries and brown butter. That looks amazing.

Beautiful. Fantastic. Here we go. It smells

great. And the colours! I'm ready. Look how lovely. It's so pretty.

Tuck in. Oh, my goodness, look at that. I was

saying earlier, dumplings, I wouldn't normally eat one, because I

associate it with heiness. Yeah. But they're really light. It looks so

light even. Enjoying that? Mushrooms on the inside. The tartness is

amazing with it. Thank you. Right, OK, let's head back to find out

which wine Peter Richards has picked to go with this dish.

Emma kroppkakor are wonderfully delicious and moorish and difficult

to pronounce. Sweden has a browed aTroon optic -- gastronomic

tradition. Each of these works really well in their own right, the

vodka fires you up, and the milk cools you down. Each to their own. I

guess it's how your January is going. I had this down as a white

wine dish. If you're a red wine fan it works well with this Saint Claire

estate pinot noir. But this white riocca from Spain works really well.

A lightly oaked Spanish white wine. I was a little unconvinced too until

I tried them together. The gently creamy aromas and flavours, that

comes from the wine being fermented and aged in oak barrels. It stands

up to the indulgent dumplings and brown butter and picking up the

flavour of the mushrooms. It's not a million miles away from how and why

milk works too. The ligenberries add the juiciness, tang to this recipe

and that's where the natural acidity of this wine comes into its own.

It's overall a quite seamless, comforting, harmonious pairing, it

ties in with the spirit of your delightful recipe, Emma. So cheers

to that. What do you think? It's delicious.

Good choice, yes. What would you traditionally drink with this? I

would do a cold beer, I think. That's what I would do. What's a

traditional Swedish beer. Wow. Is there one? Or maybe Aquavit. Or

maybe if I'm saying, that Aquavit is good as well. What do you think? I

loved it. The perfect combination, the richness from the dumplings, the

tartness from the wine cuts it through, beautiful. Necessity too.

My water was amazing. South London water. Very nice. It's time to catch

up with the Hairy Bikers. They're cooking up the perfect

January comfort dish - One of the things we love about

British food is how it's be sword so many in-- absorbed so many

influences from other world cuisines. There's no better example

than chicken noodle soup. There are many dish Asian and Jewish varieties

on our men use. This is a fusion of our favourites. We've crossed a hot,

sour and fragrant Thai soup with a traditionaliedish brodge. My --

traditional yiddish brodge. I am going to start to make and

infuse the broth with all manner of lovely things. We start with one

litre of really, really, really good chicken stock. Look at that. Waltz

aye prepares the ingredients for the infusion, I am getting on with a

chicken balls. -- whilst Kroppkakor. 250 grams of minced chicken, a

mixture of breast and thighs. Two finally chopped spring onions.

There are two bird's eye chilies that I am splitting lengthways. Then

I will finally chopped a lovely piece of lemon grass, that is the

fragrance that I absolutely love. One chopped spring onion goes into

the chicken, along with a big handful of coriander. All I am doing

is finely slicing a good some size piece of ginger. These chicken balls

will be quite small. So I want being greedy and is chopped finely. -- so

I want the ingredients chopped finely.

We want a one chopped bird's eye chiili and a large pinch of salt and

black pepper. One tablespoon of cornflour so this

sticks together. I almost forgot, one finely crushed clove of garlic.

With clean hands, work this together. It kind of makes a chick

and paste. Look at the colour of those meatballs. Absolutely

beautiful. I think we want small meatballs,

this will make 16 to 20 chicken balls. I need to just my hands with

cornflour, and the surface, or else the chicken will stick to my hands.

I take great delight in getting all my balls perfectly formed at the

same size. Now the balls are doing we need to

get the chicken stock in fusing its magic ingredients. Five crushed can

be a lime leaves, two sliced bird's eye chilies, a thumb sized piece of

ginger, 3/2 globes of garlic and a piece of lemongrass and the shallot.

We are going to let that simmer for about 15 minutes over lovely

flavours are infused in the chicken stock, at that point we will strain

it and add some more. After 15 minutes the infusion has

done its job and the stock needs straining. Now bring about a back to

a simmer. But now we start the build for the

final soup. For the broth, we need freshly

chopped ingredients as they have a little more bite and flavour than

the once we were in fusing. First another piece of lemongrass

which has been bashed with a rolling pin to release its flavour. The

shallots. And the chiili. Finely, finely chopped. Now we see is the

broth with Thai fish sauce. We can always add more at the end. -- now

we season the broth. Adds two tablespoons of lime juice. It helps

to get the juice out if you squash it burst and cut across the middle.

Keep half airline to squeeze over the finished soup. Simmer, then time

to add the balls. How fabulous smack you can smell the

chicken is starting to cook in it. Look how the colour has changed as

soon as the balls have hit the broth. It is only five or eight

minutes for them to cook through right to the minute.

We are adding some healthy colour to the broth, some Nche two and red

pepper. I will cut this dead fine. We don't

want it overloaded with chunks of pepper, it is not that sort of soup.

What we will do with the mange tout is to cut across very nicely. We

will cook the mange tout and the pepper is only for a couple of

minutes, they really give the soup some crunch.

With a soup this bright, you just know it will be good for you.

Now for the noodles. Whatever noodle you want, but the flat noodles hold

to the broth nicely. Just push them in, try very hard not to break them

up. Sits them like that. Don't break your balls up! That would be wrong.

Some colour and crunch. Absolutely. Mange tout. And a red pepper.

And you just want to cook those off for a couple of minutes so they

retain their crunchiness and texture. Shall we? I think we

should! So pretty. Treat yourself to a nice bowl, because you deserve it.

It is only bed. Would you do one of those squarely things with the

noodles like they do in posh noodles? -- in posh restaurants? Put

it in the centre like that. This has everything. It is bursting with

flavour. I feel great! I am feeling better all the time. That is our

Hairy Bikers chicken noodle soup, infused with lemongrass and chiili,

the perfect comforting pick me up in a bowl.

Pure comfort food - send some to the studio, boys!

It's now time to speak to some of you at home.

First it is Darren, what is your question? Hello, Michel. I have got

Saint Jerusalem artichokes. (INAUDIBLE)

. I wonder if I should pick them first?

Jerusalem artichokes, it is something I almost have on the menu

for as long as I can this season, there is so much to do with it. One

of my favourites is to turn it into soup. It is absolutely... Just peel

them, put them in a pot with cream, maybe a little bit of milk and then

just let it take care of itself. It is such a versatile vegetable, you

can need them raw, pickled, fried, they are really nutty and delicious.

Heaven or hell, Darren? I love Davina so it's got to be heaven!

Happen, it's got to be. Davina, you've got

a couple of tweets for us. What is a good recipe for a classic

dhal? The first one I like is called Chana Lenthall, start with spicing,

oil, garlic, Mr Field -- cumin seeds, Joomla! Rate, coriander

powder, salt, that is it, add water. Medium-sized chopped tomatoes. Don't

forget to add some lemon towards the end. Between you and me, my wife

makes the best dhal in the world, other than you.

This is from Aaron Jones, got a fridge still full of cheese, I think

right if you people have a fridge full of cheese left over from

Christmas. What can he do with it all? -- I think quite a few people.

My first thought was just eat it! Why do you have it in your fridge?!

It is amazing. I live on cheese. Especially French

ones. We can't get them in the US, every time I come over here it is

what I do. Maybe we should just send you ran to his house! And maybe

dance for him as well while you are eating the cheese. -- send you round

to his house. Atul? I am pretty much with Emma, that if required I would

bake savoury biscuits. Kate from Newcastle upon Tyne is on the phone.

What is your question? We quite often go out for tapping

yucky and have lobster but I am not confident doing it at home, and I

just want a quick, nice way to cook lobster -- we quite often go out for

teppan yaki. I tend to do lobster bid

compensated. Right, I will do it! Kurt it in half, put it on the

grill, smother it, and I mean smother, with garlic butter. You

can't go wrong. Garlic butter, grilled lobster, definitely heaven.

Would you like heaven or hell? I would normally go hell, because I am

trying new things I would go heaven. Thank you! Jim from Gosport. That is

where my mum and dad live! Sorry, Jim!

Hello. I tend to buy a lot of chicken thighs but all I tend to do

is Casa roll them all cut the meat off and do a stir-fry, is there

anything I can do more exciting? Chicken curries are the best option,

thighs are amazing. On the bone if you like it, same mantra, oil,

onions, bay leaf, cinnamon, can -- Carl Dinnen, clothed. Ginger, garlic

paste. Caramelised the chicken. Put in the amount of spice that you

like, I liked Juma Rick, red chilli, coriander powered air and garam

masala. Let it cook slowly until the thighs fall apart. If you have all

of those herbs and spices it is not complicated at all.

It also sounds delicious. Heaven or hell? I had the pleasure of taking

Davina and her lovely family on a tourist activity before Christmas,

so it has to be heaven! Thank you so much, that was a great tour! He is a

lovely. Atul you are on a very

impressive 17.48 seconds! Emma, this is your first attempt,

can you go quicker than Atul? I was going to say that don't think

it is a relief buyer for me to go against him. You are a chef, you

know how to cook an omelette. You must use three eggs but feel

free to use anything else from the ingredients

in front of you to make them The clock stops when your

omelette hits the plates. Let's put the clocks on the screen

for everyone at home please. Can I have a cooked omelette,

please?! We are dancing, chef.

We are dancing. I think I am going to have a very tasty omelette coming

here. I am sorry. That is OK. That plate of raw eggs just slopped on

the plate. APPLAUSE

That was very funny. Atul... It is not cooked. This one

is cooked. I had to wait for it but it was good. I thought that was very

funny, a lump of butter and some raw egg. That is how you make 14 seconds

omelette! Emma, are you on the board? Probably not, but I can't put

something on a plate that is not edible. 48.72, which puts you

somewhere down here, but it was cooked and delicious. Well done.

Atul... I think I am going in the bin. You did not beat your time and

you are definitely going in the bin. In honour of Tibi -- Davina, you

will probably not like this one... # Sugar, honey, Penny.

# You are my Candy girl. So will Davina get her

food heaven, rabbit, We'll find out the result,

after Tom Kerridge puts his breakfast-making skills to the test,

cooking for a fire station full At the weekends, you have got time

to cook yourself a proper breakfast. But spare a thought for those that

are working. Like these guys at High Wycombe Fire station, they deserve a

proper breakfast and I am here to make sure they get one.

I will show them how to whip up a writer filling breakfast omelette

that'll keep them going through their most gruelling shifts, and

they have promised me their most experienced man as my sous chef.

Firefighter Dumbarton, that is you? Mess duties, you have been assigned

mess duties. Are you any good at this? They chose me because I am the

best on the watch. What is your speciality? Lasagne

soup. What happened, too much stock? I don't think there was any pasta in

it, that is the problem. I think this might be a challenge!

This will be a ?1 wonder but it is everything that is lovely about a

full English breakfast, everybody happy with that? I am starting with

a full English essential, black pudding. Whilst they are taking the

Mickey, you can have some crispy black pudding.

traditionaliedish brodge. My -- traditional yiddish brodge.

That was supposed to be a treat and it still back fired. Use a little

knife. That's upside down. That's the blade.

LAUGHTER The sharp side is that one. That's

the blunt bit. Right, come on boys, let's get back to the omelette and

my next ingredient. This is pancetta. We will cut it into what

the French call lardons. That's a posh French term for bacon chunks.

Or use nice, whole, smoked, streaky bacon. Once that's Chrissed up. It

smells delicious. It does. I will take up the omelette a notch. Whack

in not your average bangers, but a taste of Spain. All these lovely

flavours go back in and make one pan taste delicious. Fantastic. Does

this look like something you might attempt to do again? I need

something more challenging really. LAUGHTER

I'm finding it quite easy to be fair. Tony's hit the nail on the

head. This dish is dead simple to knock up. Once the sausages are

done, pop in the shoo lots, stir in grated garlic and par boiled new

potatoes. It makes it hearty. You can't make an omelette without

cracking a few eggs, can you Tony. What do I do if the shell goes into

it? Take it out. Get it out. Just like that.

Nice one, Tony. I've got to be honest, I have never seen that in 22

years of being a chef. Right this is the point where we start to put

everything back together into one pan. First add rosemary, parsley and

chilli to the sauteed potatoes. Give it a good stir round. How lovely

does that look? It is look gooding. Then the chorizo, chopped into

chunks, black pudding and pancetta. Stir it all round so it gets nicely

mixed. Then on top of that goes the eggs, whisked up Tony style. Pour it

all into the pan. Season, then I'm going to cook it on a high heat,

keeping a close eye on. It I don't want to be starting in I fires. Any

health and safety tips for us? A lot of fires we go to are in a kitchen.

The grease build up can set on fire. Keep it as clean as possible that.

Can prevent fires. My thoughts exactly. Now this bad boy's

beginning to set. Whack it in the oven for 15 minutes. Fantastic. Look

at that. Time to get these boys fed. Tony did that. Tony's full

English-Spanish omelette looks just the job. Who wants the first nice,

small portion? Come on then. Enjoy, mate. Tuck in then, boys. How's the

omelette, boys? Lovely, Tom. Really nice. It tastes really nice. That's

fantastic, yeah. Really good. I love the kick of the chillies. I think

it's because I cook today that it's so fantastic.

So will Davina get her food heaven, rabbit,

For your food heaven, I could be doing rabbit

I am going to make Grandma Roux's recipe

I'll smother the rabbit with Dijon mustard,

sweat down onions, garlic and fennel with olive oil, add smoked

panchetta, lemon juice and pastis and then cook in the oven and serve

But if you get hell, then it will be mussels.

The viewers were on your side. What about the chefs? I'm on Davina's

side. Emma? Seeing this in front of me, it's all my favourite. Oh, no!

It doesn't matter. No, because... I know. I'm safe. It's OK. We're going

for Food Heaven. Get rid of the mussels. Rabbit it is.

I'll take these home. How can we get more Brits eating rabbit? Gosh, I

don't know. This is rare for the table -- reared for the table, very

much as chicken. It is lean, very nutritious. That's the thing about.

It it's such a lean meat. It is delicious. If people are wondering

what it tastes like, because I hear a lot from people that people think

oh, but rabbit must be very gamey. Yeah. It's not. It's not. If it's

wild rabbit it can be a bit gamey. But this is reared for the table.

Very much in the same way as chicken S So it's not gamey. It's a lovely

white meat. Yeah. Chefs over there are slicing up my fennel. Slice it

up and some garlic and then we're going to make some chickpea puree as

well to go with it. It is grandma's recipe. This is one that she would

have ticking away on the stove there. It's one that we've always

looked forward to. We always wanted to have this as kids. Was she a

great cook? She was a really fab cook. But very home cooking and

stews, slow cooking. That's what I love. That's all the type of cooking

that I love. I love rabbit stew. I love yeah, all the cassoulet, all

the French... Oh, yeah. So nice. I break it down into morsels. We have

the leg meat, the saddle here and cut through the saddle like so. For

me the best bits are the shoulders. There we go. Because one of my

children went vegetarian for a while. It was a really interesting

exercise for our family because we all went way more... Erm...... We

got more conscious about the amount of meat we eat. That's not a bad

thing actually. You're back on the telly soon? Yes, I am. We're doing

the Jump. That starts at the beginning of February. It's going to

be really good. We have a crazy line-up. We have Sir Bradley Wiggins

on. Oh! Yeah, some just amazing athletes. Lots of fabulous women. I

would never, ever, ever do it. I am scared of heights. That would not be

good for you then! That is not for me. There is no way you would get me

up there. Yeah, it's not for the faint hearted. You know the people

that do this show do it because they really want to, I mean, they're

really enJoeing it. -- enjoying it. They're not doing it for the money.

That's for sure! They're doing it for the love it. The love of

hurtling down... Well, the excitement, the adrenaline. It's a

hit. It is an amazing hit. You're not selling this to me. There's no

way. Would you do it? Me? I have quite wondered what it would be like

to do the skeleton. Now that I've seen a few people. Now that we've

had a few series, we all become arm chair experts. So we all watch it

and go, oh, yes, you know, he dangled his feet like, that that's

why he came off. I think I'd be amazing at. It they won't let me do.

It I'm not allowed to do any of it. Imagine if I presented the jump with

crutches. "Hi, welcome to the krn jump. " Would you do it? No. I don't

know. Never ski jumped before. You must ski. I love skiing. I do.

That's half the battle. People that love the snow, love skiing, if

you're plaque run ready, you'd be perfect. I think I would have done

it as a kid. I wouldn't have any problems. Now I'm getting a little

bit more cautious about it. It is sad in a way, we all become more

cautious as we get older. We lose that daredevil. The daredevil.

Unless you're Bradley Wiggins, in which case you don't have that.

Fearless indeed. We like people who really throw themselves into it.

It's a good thing. It's exciting. So, dijon mustard, classic, French,

this is taking it one step further, the onions, fennel and that goes

into the pan like this. Don't need to brown it. It's not a browned -

you don't kneed to brown the meat at all. Do we need to brown meat at all

if you're doing a stew? Certain dishes, yeah. Stews you would, but

this one just cooks in its own steam and lots of pastis. Lots. It seems a

ridiculous amount, but when you cook through you just get the an seed

flavour. He's going to do it again. Then this lovely smoked... Gorgeous

for the smoky flavour. It will melt into the pot, add flavour and keep

the rabbit moist. That's it. That is my favour type of meal. Oh, I nearly

forgot the lemon juice. This is so good, because you make it and you

can forget about it and then ta-da, it's perfect. I think so. This is

simple food. But that's my favourite thing. Simple and made easy. That's

what I'm trying to get through with my book is that good food does not

have to be complicated. What's it called? It's called Sugar Free in a

Hurry. Because aren't we always. We are, like we are today. It means,

look how long did that take you, minutes. And can you stuff it in the

oven and rare on and go and -- and carry on and go and dance, if you

like. There we go. The rabbit is there. Be careful, it's very hot.

I'll put this one in because the crew needs feeding later. There we

go. They're hungry lads as well. They are. My boys there. Show me.

160 degrees. How long? An hour, hour-and-a-half. Lovely, smell that.

Oh, my God. Doesn't that smell good. Oh, that's so good. The smoky - It

really smells good. The chickpea - Look at that. Chickpea puree, little

olive oil, garlic, bottom of the plate. Basically that's like a

hummus. Yeah, kind of. Bring this to the table. Sorry, can I get closer

to you? Sorry. It smells great. Where is the shoulder, I love it.

Oh, look at that! That's my favourite bit. Look at the meat.

Look at the juice. Sorry, I'm going to stop. Fennel, onion. The juice as

well. That is really amazing. We knocked that up in no time at all.

And no added sugarment Bacon on top of there. Fennel fronds, very

important. These are the bits that make it look so lovely. Yes. The

finishing touches. Olive oil? There we go. Talk me through that. Olive

oil, south of France. Yes. Interesting, though. Right, there

you go. Tuck in, all yours. Are we eating here, or do I take it to the

table? No. Dive in. Peter has chosen an exquisite collection from Aldi.

5. ?5.59. This is a bargain. Have you tried a bit yet? Amazing.

She won't let us get in. I thought this was mine.

I'm not sharing it! No, carry on. Wow, so good, the juice is amazing.

That pastis has such a lovely flavour. It's got a bit of

sweetness, but not as bitter you think. It's an incredible amount of

it. It's not as an seedy as you would think. I was worried about

that. No. Not at all. Good. Enjoying the wine? I have to do it on your

behalf because you're not having wine.

Thanks to our fantastic studio chefs, Emma Bengtsson

and Atul Kochhar, the delightful Davina McCall and the brilliant

Peter Richards for his excellent wine recommendations.

All the recipes from the show are on the website,

Next week Matt Tebbutt's in charge and I'm back next month!

But don't forget Best Bites tomorrow morning at 10am