15/04/2017

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:00:00. > :00:00.Beautiful. I will carry on with this. Consider apologies for the bad

:00:00. > :00:12.language just then. -- sincere apologies. Wonderful, tremendous. Is

:00:13. > :00:17.that it? Yes. Like that but with more meringue because I used too

:00:18. > :00:22.much in the middle. You were a little bit heavy-handed. That is my

:00:23. > :00:29.skinnylicious fruitcake with Italian meringue and fruit compote. Let's

:00:30. > :00:42.go, let's cut this bit here. Slightly less meringue on. You can

:00:43. > :00:45.cut that. There is quite a lot to do in seven minutes. You generally

:00:46. > :00:49.wouldn't have to do it in quite such a short space of time. When you make

:00:50. > :01:04.a cake the fun is to make dumb Texan time of it at home. Thank you. Cake,

:01:05. > :01:08.fruit, meringue, delicious. It is not skinnylicious, I'm afraid. It is

:01:09. > :01:16.delicious. It is a Sauvignon blanc, sweet Sauvignon block, The Ned Noble

:01:17. > :01:21.Sauvignon blanc. You could have fears with this. This is a sweet

:01:22. > :01:29.Sauvignon blanc from Marlborough in New Zealand known for its dry

:01:30. > :01:33.Sauvignon blocks, so it is unusual, it is ?12 99 from Majestic. The

:01:34. > :01:38.reason I have chosen it, first of all, I think you will agree,

:01:39. > :01:43.although this has no fat, no butter or cream, it is quite sweet so you

:01:44. > :01:47.need a wine that is really sweet as well. That's right, it is a sweet

:01:48. > :01:50.cake but not as sweet as you may one thing, because although you are

:01:51. > :01:59.using whisked sponge and sugar in all the elements there is less than

:02:00. > :02:02.if it were a cream sponge or but. The texture works really well, I

:02:03. > :02:11.expected it to be dry and sweet. But it is amazing. How important are the

:02:12. > :02:14.berries to cut through? They are the real hero of the dish and that is

:02:15. > :02:20.why I have always said when you are baking it has got to be a memory for

:02:21. > :02:25.the palate. I like that. Visually it must draw you in but it is how you

:02:26. > :02:29.taste that you remember. We made it look easy, right?

:02:30. > :02:32.It's now time to catch up with The Hairy Bikers, Si and Dave.

:02:33. > :02:41.They're making a slow cooked mutton curry - looks incredible!

:02:42. > :02:47.The slow food movement embraces the past and revives old traditions and

:02:48. > :02:52.flavours so for our last recipe we want to give you our best of British

:02:53. > :03:00.twist on the classic slow food dish, mutton. Yes, we are going to be

:03:01. > :03:04.cooking slowly. A cracking spicy mutton and spinach curry. Mutton has

:03:05. > :03:10.a much game year, deeper flavour and it is perfect for this curry because

:03:11. > :03:17.there are some robust spices and big flavours going in there. It needs

:03:18. > :03:25.something that is pretty big to... Big butch curry. It is that. It is

:03:26. > :03:30.not hot. We are going to go for heat, just flavour. We to Brown four

:03:31. > :03:35.onions in the pot that will take 15 or 20 minutes. That is the basis of

:03:36. > :03:39.all great curries, nicely slow cooked onions.

:03:40. > :03:43.Seems to be an unfeasibly large amount of onions when you first

:03:44. > :03:45.start, isn't it? Yes but what happens is they disappear into the

:03:46. > :03:57.pan. Spice, first, take ten cardamom

:03:58. > :04:03.pods, two, three, four, five, six, seven, eight, nine, ten. I want to

:04:04. > :04:09.bash them so I can lift out the green husks and leave the Black

:04:10. > :04:23.seeds. While Dave is doing that I am preparing two chillis. The first

:04:24. > :04:30.recorded recipe we have in Britain for a curry is in 1747, a lady

:04:31. > :04:37.called Hannah Glass wrote a recipe entitled cooking a curry the Indian

:04:38. > :04:42.way, 1747. It must have seemed so exotic and the spices so expensive

:04:43. > :04:46.at that time. Luckily they are not so expensive now so we are adding at

:04:47. > :04:51.a spoon of cumin C, black mustard seed, one tablespoon of ground

:04:52. > :04:55.coriander, two teaspoons of turmeric to add colour and some cinnamon.

:04:56. > :05:04.They are ground up into a powder. This is how you make a proper curry.

:05:05. > :05:08.There we are. The Hairy Bikers curry powder, it looks like curry powder,

:05:09. > :05:20.it smells like curry powder, it taste like curry powder. They are

:05:21. > :05:24.lovely. Take half of them out. And set aside until later. Time to put

:05:25. > :05:38.in the wonderful spice mix. Are scenes will be released. -- as

:05:39. > :05:44.we cook this, the oil in the scenes will be released. Now it is time to

:05:45. > :05:50.add spinach and wet it will. While we're waiting for that to wilt, I'm

:05:51. > :06:01.going start to put some colour on this lovely Martin. -- lovely

:06:02. > :06:04.mutton. You want it to maintain its integrity through the slow cooking

:06:05. > :06:07.process so that when you dig into the curry you get the most fantastic

:06:08. > :06:13.pieces of soft, beautifully flavoured meat. The spice and

:06:14. > :06:21.spinach goes in the blender. We're going to make a spectacularly green

:06:22. > :06:26.spice mix. That is knocking the eyeballs out. The spinach and the

:06:27. > :06:30.spice mix is blended into a fine paste.

:06:31. > :06:47.And then added to the brown and Martin. -- browned mutton. I'm going

:06:48. > :06:52.to add a little bit of the water and deglaze that pan. Can you see?

:06:53. > :07:07.Lovely. I'm going to stick that in there. To this, add about a litre of

:07:08. > :07:14.water. Some tomato paste goes in. And a teaspoon of salt. Be careful

:07:15. > :07:28.with assault because don't forget, we have seasoned with salt and

:07:29. > :07:32.pepper. -- be careful with the salt. Once again, grease-proof paper is

:07:33. > :07:35.placed on top of the curry to stop the liquid evaporating. We place

:07:36. > :07:46.that in a moderate oven for about three hours. Let's have them out. I

:07:47. > :07:58.love this bit. It's like the reveal. Look at that. And we stir in another

:07:59. > :08:06.bag of raw spinach. It is going to give a freshness to the curry. It is

:08:07. > :08:08.going to lighten it up bit. A bit of a green transfusion. Back into the

:08:09. > :08:30.oven for another ten minutes. Oh! Man, the greatest delight of

:08:31. > :08:36.marvellous nurse. -- marvellousness. It is just holding together, so it

:08:37. > :08:46.is not destroyed. I would recommend a spoon of mango chutney with this

:08:47. > :08:58.one. And that is how you make a saag mutton. Quintessentially the best

:08:59. > :09:01.thing to do with beautiful Martin. -- beautiful mutton.

:09:02. > :09:04.And there's more from Si and Dave next week.

:09:05. > :09:08.First up, Adele from your though. to some of you at home.

:09:09. > :09:14.First up, Adele from your though. What is your question? I make

:09:15. > :09:19.profiteroles but every time I do, the pastry is loose and they

:09:20. > :09:23.collapse. What am I doing wrong? Profiteroles, classic choux pastry.

:09:24. > :09:28.The secret, what you have made the choux pastry, you have to beat the

:09:29. > :09:34.Jesus out of it. When you have made the profiteroles, put a hole in the

:09:35. > :09:38.bottom so the steam escapes. That will help them stay crispy on the

:09:39. > :09:42.outside and not too soft on the inside. It is a fast process? Is

:09:43. > :09:49.that what you have been doing? I am probably using too much egg. Using a

:09:50. > :09:54.large egg instead of medium. You probably have a recipe in one of

:09:55. > :10:00.your books? No, actually. Heaven or hell? Heaven. Good for you.

:10:01. > :10:05.James, you've got a couple of tweets for us.

:10:06. > :10:11.John is out looking for some help with some venison loin. Could it

:10:12. > :10:15.like a steak, cookie pink, lovely with cabbage or something. But I

:10:16. > :10:25.would maybe try to do a Tata of venison, a bit like a beef tartare.

:10:26. > :10:29.Make a mayonnaise, and used some hazelnut oil. Maybe some apple, some

:10:30. > :10:36.diced carrot, something different. And would you do it with capers?

:10:37. > :10:43.Yes, that would be delicious. What would you drink with that? I am a

:10:44. > :10:51.freak for syrah, and I would probably go with a new world syrah.

:10:52. > :10:58.Beautifully fresh fruit. Could you use a pinot? The highest number of

:10:59. > :11:07.antioxidants of any wine. You good at pub quizzes? Absolutely! Daisy

:11:08. > :11:15.says, what is a good springtime canape to have with drinks? If it

:11:16. > :11:18.was me, I would make a little rosemary and war much cheese scone.

:11:19. > :11:23.Using fresh rosemary from the garden, walnuts, to intensify the

:11:24. > :11:28.flavour. You are packing in a lot of flavour in a very small bites, and

:11:29. > :11:34.use home-made butter. Overture and the cream and season it well. With

:11:35. > :11:40.smoked salmon on top. It is almost like a cheese straw, but it is a

:11:41. > :11:47.little bite sized scorn. What would you put with that? English sparkling

:11:48. > :11:50.wine. It is just so beautiful. We are better and better at it and

:11:51. > :12:00.there is no excuse for not drinking English sparkling wine. There is an

:12:01. > :12:05.advert. I next caller is Gem. My wife is determined to go out today.

:12:06. > :12:13.Have you fallen out? But she is determined not to go out, but to get

:12:14. > :12:19.a salmon. The last time I saw anything about cooking a whole

:12:20. > :12:28.salmon was Nick Nairn saying you have to wrap it up in foil. And that

:12:29. > :12:30.is no good for me. But I would say, I think you are really good

:12:31. > :12:36.replacement, before you answer the question. That is just what my agent

:12:37. > :12:44.said! That's great. Thanks very much, dad. I have got a fishing

:12:45. > :12:52.kettle, but I have nothing... What would you do with the whole salmon?

:12:53. > :13:00.She is out shopping now. Stop. I would maybe gravel lacks one of the

:13:01. > :13:05.sides. You get some great recipes and it keeps really well. --

:13:06. > :13:10.gravalax. The rest of it, it is such a big fish, I would maybe freeze

:13:11. > :13:16.some of it, then use the bones and make a salmon soup. Just make sure

:13:17. > :13:20.you use every part. I don't have a big fish kettle. You can put it in

:13:21. > :13:25.foil, with some wine and herbs, shove it in the oven. Then maybe

:13:26. > :13:33.bake it in the foil. It will steam that way. But if it is too big, chop

:13:34. > :13:41.the tail off. We used to project with cider. Heaven or hell?

:13:42. > :13:45.Coriander, that is what cows eat. So you want heaven? I guess so.

:13:46. > :13:50.Your viewers are lovely! So, time now for our

:13:51. > :13:52.new series of foodie films. This week, as it's Easter we sent

:13:53. > :14:07.baker Selasi off to York, It is the Easter weekend so what

:14:08. > :14:11.better place to be than the UK home of chocolate. The city of your work.

:14:12. > :14:13.I'm here to find out what goes into the making of an Easter egg.

:14:14. > :14:35.Everyone's favourite. Hi, Benny, I wee taste testing

:14:36. > :14:42.today? Indeed. We're going to look at the chocolate first of all, like

:14:43. > :14:47.a professional chocolatier. -- are wee taste testing. We're going to

:14:48. > :14:51.break the chocolate. A nice, firm, crisp snap. Absolutely. Hopefully

:14:52. > :14:55.getting those rich cocoa aromas coming through. Pop it in your mouth

:14:56. > :14:59.and let it melt on your tongue. You should get a nice melted flavour.

:15:00. > :15:06.Release the nose and inhale deeply. Breathing out over the top. I got

:15:07. > :15:10.mainly the roasted flavours there, with the buttery flavours like

:15:11. > :15:15.cream, milk and egg. Children tend to identify those a lot more. Thanks

:15:16. > :15:24.a lot, Benny. I am off to see what else you work as you offer. If you

:15:25. > :15:32.don't mind, I will just grab that. Sophie, hi. I am Selasi. Nice to

:15:33. > :15:35.meet you. What is this all about? We are chocolatiers. We have a

:15:36. > :15:41.chocolate pork chop where we teach chocolate making. We are going to

:15:42. > :15:50.teach you today. -- chocolate pork chop. Why is your work is synonymous

:15:51. > :15:54.with chocolate? It is on the edge of two rivers. One ingredient they

:15:55. > :15:58.brought back from trading was sugar and the confectionery industry

:15:59. > :16:02.became strong here in York with companies working to make sugar

:16:03. > :16:05.decorations for the table, and delicacies. The other goods to Lee

:16:06. > :16:09.Magruder that was brought back was cocoa beans. The UK chocolate makers

:16:10. > :16:12.provided those ingredients to create the chocolate that we think of

:16:13. > :16:17.today, which is more than eating chocolate. I have got my hair net on

:16:18. > :16:24.and I am ready to go. What are you going to teach me? We are going to

:16:25. > :16:32.turn cocoa beans into chocolate and our chocolate into artefacts. Can I

:16:33. > :16:46.take it home with me after? We will see how good it is!

:16:47. > :16:53.Cheers, guys. I hope it makes it back in one piece.

:16:54. > :16:58.Look at that! It has made it back but I just broke it in half.

:16:59. > :17:11.You are not on the board yet, Mich, because this is your first time.

:17:12. > :17:16.Tom, he is pretty fast. Do you know the rules? You can use any of this

:17:17. > :17:21.clobber at the front. Milk, salt and pepper. That would be nice. Three

:17:22. > :17:30.eggs, choose them wisely. I am going to stand here and eat an Easter egg.

:17:31. > :17:36.Let's put the clocks on the screen. Are you ready? Three, two, one, go.

:17:37. > :17:57.It is quite thick, this. The spatulas melting! I'm not even

:17:58. > :18:03.going near that. That is appalling. Come on, James would have given me

:18:04. > :18:08.that. Isn't really the EU can do? It is still in the pan. -- is that

:18:09. > :18:14.really the best you can do. That is shocking. I am just finishing it off

:18:15. > :18:23.with a little bit of grated cheese. No, awful, awful. Tom, what do you

:18:24. > :18:30.reckon your time was? Do you reckon you have beaten it? I do. It is not

:18:31. > :18:36.an omelette, is it? Come on, big man! Mich, yours is not an omelette

:18:37. > :18:42.either. You really want to get on the board? Yes, please. It is not

:18:43. > :18:46.happening. That is appalling. You are going to have to come back.

:18:47. > :18:49.So will James get his food heaven, mango chutney and lobster,

:18:50. > :18:51.or food hell, coriander served with spring lamb?

:18:52. > :18:53.We'll find out the result after Nigella Lawson treats us

:18:54. > :19:13.to her version of pasta with pesto trapanese!

:19:14. > :19:20.Now would be the time to say that I have taken liberties with this

:19:21. > :19:27.recipe. Whenever I have come across this Sicilian pesto, it has always

:19:28. > :19:33.been to dress a spaghetti. This is long from silly, and I think of it

:19:34. > :19:37.as golden ringlets, but it is often described less poetically as

:19:38. > :19:41.telephone cords. -- long fusilli. The sauce clings to it well because

:19:42. > :19:45.of the ridges. This just needs to cook. And the sauce does not need to

:19:46. > :19:53.cook. You just blitz that up. Kieran Govers. -- here it goes. There are

:19:54. > :20:02.three ingredients in Sicilian pesto. The first is garlic. I am going to

:20:03. > :20:07.peel it and pop it in. Pesto has pine nuts in its northern

:20:08. > :20:12.counterparts but in Sicily, you find it with almonds. They grow in

:20:13. > :20:19.abundance there. The third agreed and in this holy Trinity is

:20:20. > :20:25.tomatoes. -- the third ingredient in this holy Trinity is tomatoes. They

:20:26. > :20:35.are very sweet, these ones. Pop the men, not peeling them, not deceiving

:20:36. > :20:41.them. -- not deseeding them. The first time I had pesto trapanese, I

:20:42. > :20:45.made an altogether more rock version that contained anchovies, as so much

:20:46. > :20:49.food in Sicily does. I love anchovies but when I make this for

:20:50. > :20:55.my children, who do not, I just add Parmesan instead. It also contained

:20:56. > :21:00.sultanas. Regular sultanas or raisins would be fine.

:21:01. > :21:12.And, as so often in Sicily, you also find lip puckering counterpart of

:21:13. > :21:22.sultanas in the form of capers, so just a few of these two Skepta in.

:21:23. > :21:27.-- to scatter. And of course olive oil, proper extra virgin olive oil

:21:28. > :21:31.because this source is not being cooked, you will taste its peppery

:21:32. > :21:36.flavour, this innocence is the source. I'm going to blitz it, I do

:21:37. > :21:39.this for bigger crowds of people for which I use the processor but it's

:21:40. > :21:45.the perfect thing to cook when you have lots of people to feed because

:21:46. > :21:53.it's easy. If you are not cooking in any large quantity this stick

:21:54. > :22:01.blender is fine. That's it. Barring one ingredient, which I will come

:22:02. > :22:05.to. Let's just see how the pasta is coming on. Affect. This is the

:22:06. > :22:11.essential ingredient, and it's not for this source, is the essential

:22:12. > :22:15.ingredient for just about any pasta sauce. It is this, some of the

:22:16. > :22:20.starchy water the pasta has been cooking in. I'm going to drain the

:22:21. > :22:32.pasta and that's it, almost embarrassingly low effort.

:22:33. > :22:40.I just have the sauce to finish and I just want maybe a tablespoon or so

:22:41. > :22:46.of the pasta cooking water to go into the blender. And back it goes

:22:47. > :23:07.on, to help it become a bit velvety. Look, that is so easy and yet so

:23:08. > :23:15.perfect. I am a princess at a castle with gold cutlery today. I am not

:23:16. > :23:20.going to eat all of this, I mean, I could, but I'm not. The thing is it

:23:21. > :23:23.is so fantastic cold the next day for a packed lunch. Hideously

:23:24. > :23:32.inauthentic, no Italian will own up to eating pasta salad but it is

:23:33. > :23:43.really good. What I will do is strew picturesquely with my basil leaves,

:23:44. > :23:48.say buon appetito to myself and a chow down. Thank you, Nigella. Time

:23:49. > :24:00.to find out if James is getting food heaven or food hell.

:24:01. > :24:07.We have the toasted brioche bun, that of avocado butter. And this is

:24:08. > :24:14.hell, we have full, lamb and coriander. You can see how this

:24:15. > :24:20.looks colourful and lovely. Which one would anyone go for? It is an

:24:21. > :24:29.Easter theme slaughterhouse. No? Let's get off that. The callers went

:24:30. > :24:41.for heaven. You went heaven as well, did you? Yes. You get to vote as

:24:42. > :24:45.well. I'm glad I was nice to you. Away with the coriander, you don't

:24:46. > :24:51.have to worry about that any more. Worded the love of mango come from?

:24:52. > :24:55.Was it like a nostalgic thing? I had this really strong association with

:24:56. > :24:58.the taste of mango growing up as a kid. They objectively taste great,

:24:59. > :25:06.they are incredibly aromatic and sweet and if you get the right mango

:25:07. > :25:10.variety they are even sweeter. The long orange or yellow skinned ones

:25:11. > :25:16.have five times the vitamins a and vitamins C and taste sweeter. Get

:25:17. > :25:21.you and your facts. That is all I can do will stop is there a variety

:25:22. > :25:28.we can try and seek out? All of them. They look really similar.

:25:29. > :25:33.Invented in Florida in the 1920s, essentially only invented having

:25:34. > :25:36.extremely long shelf lives, if they are rock-hard they test of nothing

:25:37. > :25:40.but still better than coriander. The young ones are much nicer and you

:25:41. > :25:49.can eat the skin on them as well. I'm familiar with the Alfonso

:25:50. > :25:54.Burrull mangoes. That is a good example. Very hard to get and they

:25:55. > :25:59.have a short window. They are tricky to get hold of in the UK but if you

:26:00. > :26:05.can they are worth it. Is mango high in terms of its goodness factors? It

:26:06. > :26:09.has lots of vitamins C and a vitamin a. If you make a mango smoothie you

:26:10. > :26:14.reduce the particle size making them into a liquid form an easier for

:26:15. > :26:18.your body to absorb, if you make it with dairy, for example a mango

:26:19. > :26:25.smoothie adding in yoghurt or milk, there is evidence to suggest milk

:26:26. > :26:31.protein makes the vitamin a more absorbable. Vitamin a, what does

:26:32. > :26:37.that do for you? It improves the whole bunch of carotenes. Some of

:26:38. > :26:42.them give a beautiful orange colour and some can be converted by the

:26:43. > :26:47.body, some cannot, but they still have benefits. Some of them go into

:26:48. > :26:50.the back of your eye, protect from UV damage, associated particularly

:26:51. > :26:55.with vision loss as we get older. Some of them have a general

:26:56. > :27:00.antioxidant property. Some of them is breakdown to make the flavour,

:27:01. > :27:03.but a colour, better flavour and potentially higher nutrition. They

:27:04. > :27:06.are water-soluble so cannot be stored in the body, so

:27:07. > :27:11.beta-carotenes, that protect your skin and help you feel younger at

:27:12. > :27:16.very protective against the free radicals, wrinkles, skin and hair.

:27:17. > :27:22.It has gone very science like, I'm not sure I'm entirely comfortable.

:27:23. > :27:33.What have you got? Avocado? Avocado, vitamin a. That fact will help the

:27:34. > :27:40.absorption. -- fat. If you add avocados you get five times more

:27:41. > :27:46.vitamin a I think is 15 times more beta-carotene. I went to a

:27:47. > :27:53.beta-carotene farm recently. It comes from seaweed. It was

:27:54. > :27:57.fascinating. Because it is an orange colouring people think carrots,

:27:58. > :28:01.mangoes, pumpkin etc, it is also quite a lot of green things, you

:28:02. > :28:05.just can't see it, in things like kale for example it is hidden by the

:28:06. > :28:09.chlorophyll which has a green pigment, so the darker green

:28:10. > :28:19.vegetables have more carotene Koo. How are you doing with the lobster?

:28:20. > :28:26.Good. Deep frying it with polenta. You have been paying attention. Like

:28:27. > :28:36.a ninja. Cutting it into pieces, using the polenta flour. Mich, you

:28:37. > :28:42.are making this coriander... Avocado! No sign of any coriander

:28:43. > :28:47.here. Avocado, I've put enough in that I like. We like chilli, it is

:28:48. > :28:54.not in your heaven? I have delicately flavoured it with chilli.

:28:55. > :28:59.You can put some more in. You don't mind? Fresh lime zest, olive oil,

:29:00. > :29:02.seasoned with some pepper. I have made it slightly more chunky so it

:29:03. > :29:14.is not too smooth, still has some texture. Avocado butter. Guacamole.

:29:15. > :29:18.I call it but. -- butter. Talk others about this show. I watched

:29:19. > :29:26.one the other day, the show that came out in February. Secrets of

:29:27. > :29:31.your food. Secrets Of Your Food and you go round the world looking at

:29:32. > :29:35.where food comes from. I do a similar show but you go further

:29:36. > :29:39.afield. Basically I originally got the phone call and they said we will

:29:40. > :29:45.do a food science show and take you to a bunch of countries and the best

:29:46. > :29:49.places to communicate the food science, we will not go to Peru to

:29:50. > :29:57.look up the toxic ancestor of the potato, we? They said, yes. And

:29:58. > :30:03.Mexico, the unusual fungus. And said not that stuff? And they said, yes.

:30:04. > :30:06.I had the time of my life. It was incredible. I had wanted to go to

:30:07. > :30:12.those places since I was 16 and to be able to go as a scientist to

:30:13. > :30:15.communicate it to people to benefit from their knowledge of science it

:30:16. > :30:23.was a dream job and I had an amazing time. Nice gig. I was watching you

:30:24. > :30:25.mess around with chocolate. Fascinating. Chocolate is a

:30:26. > :30:33.fascinating thing where it people talk about dark chocolate being

:30:34. > :30:36.really good for they will mention it, high polyphenol content,

:30:37. > :30:41.statistically associated in some studies with reducing heart disease,

:30:42. > :30:46.you would have to eat 1000 calories a day of dark chocolate to get the

:30:47. > :30:51.minimum amount. How is that a problem? You would add 1000 calories

:30:52. > :30:57.to your diet, or you would have to stop eating 1000 calories. Cocoa

:30:58. > :31:00.powder works just as well, in fact it works significantly better.

:31:01. > :31:03.Surely the dark chocolate will highlight the flavour rather than

:31:04. > :31:07.just sweetness, it tunes your body to understanding this is what the

:31:08. > :31:11.flavour of something tastes like and then you'll appreciate the flavour

:31:12. > :31:15.of foods as opposed to just thinking about the sweetness. If you were to

:31:16. > :31:19.use, for example, cocoa powder which is the key thing that gives but

:31:20. > :31:26.chocolate its flavour all of the polyphenols is in the cocoa powder,

:31:27. > :31:29.so it's all the benefit without modes of sugar and fat, you can make

:31:30. > :31:31.hot chocolate out of it, I have a recipe in my book which has the

:31:32. > :31:34.recommended amount and you do not have to add sugar. And I have a cake

:31:35. > :31:37.recipe in mind as well! LAUGHTER

:31:38. > :31:41.Let's recap this because it happened quickly, we have tested the brioche

:31:42. > :31:48.buns, Tom took this lobster apart, we dipped it in flour, crisp it up,

:31:49. > :31:52.we have the flaws in butter and lemon, here is your heaven, it's the

:31:53. > :31:57.mango, there is a bit of soy sauce, mirin, sesame oil, there is ginger

:31:58. > :32:03.in there, there is garlic and spring onion. Spectacular. And I'm going to

:32:04. > :32:07.finish it off with this. You guys are not getting any of this, it is

:32:08. > :32:11.mine. It is nice to share. The crew would like something to eat. They

:32:12. > :32:17.are not getting anything. Mich, you talked about chocolate. Is that a

:32:18. > :32:21.big part of your life? I would not say it is a big part of my life but

:32:22. > :32:24.it is a consideration for baking and not everybody likes chocolate and I

:32:25. > :32:28.am not a love of chocolate but I like to bake with it but it's all

:32:29. > :32:31.about using the right ingredients and the right quantities, harnessing

:32:32. > :32:36.and promoting the ingredients to their best. You can overload but it

:32:37. > :32:40.is knowing when to spot Amaq stop as well as much to use. Lots of people

:32:41. > :32:44.love chocolate and using chocolate carefully you can make some amazing

:32:45. > :32:52.cakes. We need some wine to go with this, Suzy. That looks amazing. Can

:32:53. > :32:59.I come back every week? I get served wine, my favourite food and geek out

:33:00. > :33:11.about food facts. What have you got? We have Rolf Binder Australian

:33:12. > :33:14.Riesling. It is zesty, fresh and limey, exactly the sort of thing you

:33:15. > :33:19.want with this easy-going dish with the mango flavours and the bit of

:33:20. > :33:26.spice and avocado. Fusion food works really well with this kind. It is

:33:27. > :33:41.really pungent. It is very oily. Can you smell the lime? Yes. I am trying

:33:42. > :33:47.to detect the petrol. Where do you get the inspiration? For a dish like

:33:48. > :33:57.this? Lobster rolls? They are everywhere. It is a collection of

:33:58. > :33:59.nice things in a bun. It is so nice. How is it? It is amazing. Better

:34:00. > :34:07.with coriander and that salsa. Well that's all from us today

:34:08. > :34:09.on Saturday Kitchen Live. Thanks to our fantastic studio

:34:10. > :34:12.guests, Mich Turner and Tom Kitchin, All the recipes from the show

:34:13. > :34:15.are on the website, Next week John Torode

:34:16. > :34:18.is hosting with chefs, Rich Turner and Lisa Allen

:34:19. > :34:21.and Olly Smith is on wine duty! Don't forget Best Bites

:34:22. > :34:24.tomorrow morning at 9:00am