14/01/2017 Saturday Kitchen


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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?




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?




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


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