:00:08. > :00:11.Get ready to start your Saturday with 90 minutes of sensational food!
:00:12. > :00:36.I'm Donal Skehan and this is Saturday Kitchen Live.
:00:37. > :00:40.There's a top line up in the studio with me today -
:00:41. > :00:41.Nadiya Hussain, Jun Tanaka and Jane Parkinson!
:00:42. > :00:46.A very good morning to you all, Nadiya, welcome back,
:00:47. > :00:52.Nadiya, what are you cooking for us? I'm doing a lovely tart, aubergine
:00:53. > :00:53.and feta tart with rocket and pine nulnut salad with burnt garlic
:00:54. > :01:00.dressing. Burnt garlic. I'm very excited about
:01:01. > :01:05.that. It looks great too. Jment un, what are you cooking for
:01:06. > :01:10.us? We're cooking outside. The first barbecue.
:01:11. > :01:12.In theory! So, we are cooking turbot with leeks, girolles and fresh
:01:13. > :01:14.almonds. OK.
:01:15. > :01:23.Well let's hope that the rain holds off! Jane, you have wonderful drinks
:01:24. > :01:27.for us today? I have lovely summery whites and none boozy stuff as well.
:01:28. > :01:35.So something for everyone. Wonderful. Wonderful.
:01:36. > :01:38.And we've got some fantastic films from some of the BBC's biggest
:01:39. > :01:40.food stars: Rick Stein, The Incredible Spice Men,
:01:41. > :01:44.Our special guest today is an award winning comedian, and novelist.
:01:45. > :01:46.He's one of the country's most popular entertainers
:01:47. > :01:53.The legend that is! How are you, Julian.
:01:54. > :01:58.Thrilled to have you here. I can't remember what awards I have
:01:59. > :02:04.won! You have won all of them. You have nothing left to win! I see.
:02:05. > :02:07.So, you have an incredible pedigree, all of these wonderful things you
:02:08. > :02:13.have done but where does cooking fit into this? I'm not very interested
:02:14. > :02:21.in cooking! I'm glad you're on the show! I like eating, obviously. But
:02:22. > :02:28.I can't be doing with the preparation, it is hours. I love
:02:29. > :02:34.bake-off but it does excite me. You do enjoy eating? Yes.
:02:35. > :02:40.So, you have to face food heaven and hell, what is your food heaven? I
:02:41. > :02:48.like the sound of turbot. Anything to do with fish, salmon. Anything
:02:49. > :02:54.fresh, spicy, in a lemongrassy way. So fresh flavours? Yes.
:02:55. > :02:59.And your food hell? I am not keen on tomatoes. It doesn't suit me.
:03:00. > :03:02.Especially cooked in a sauce, sloppy and red. I don't like that.
:03:03. > :03:06.You have sold it to me now! OK! For your food heaven I am
:03:07. > :03:08.going to make a salmon, I'll thinly slice fresh salmon
:03:09. > :03:13.and avocado and then make a dressing with rice wine vinegar,
:03:14. > :03:15.wasabi and garlic and drizzle over the salmon and then serve with green
:03:16. > :03:19.beans and spring onions in a sesame That's if you get your heaven. OK.
:03:20. > :03:34.But if it is hell... It is tomatoes! with roast potatoes,
:03:35. > :03:37.squash and aubergines with masala paste, then lots of fresh tomatoes
:03:38. > :03:39.and coconut and then serve with a freshly baked roasted
:03:40. > :03:42.tomato and garlic naan. You'll have to wait until the end
:03:43. > :03:44.of the show to find And you at home will
:03:45. > :03:48.decide Julian's fate! The heaven and hell vote
:03:49. > :03:50.is open right now just head to the Saturday Kitchen website
:03:51. > :03:52.before 11am this morning! But we still want you to call
:03:53. > :03:56.if you have a food or drink question You can also get in touch
:03:57. > :03:59.through social media Right, on with the cooking,
:04:00. > :04:23.Nadiya, you're up! What are we making? A tart. But not
:04:24. > :04:27.the sloppy kind! Right. So this is a simple recipe for the summer.
:04:28. > :04:32.Something that everyone can give a go to? Absolutely. When I'm cooking
:04:33. > :04:39.it is all about using up what I have at home. I don't, I like
:04:40. > :04:44.specifically to go out and get bits but at the beginning of the week I
:04:45. > :04:48.start off with the best intentions and cook certain things have I
:04:49. > :04:55.planned. But by the middle and the end of the week, it is all about
:04:56. > :05:00.what I have left in the house. So I'm giving your leftovers! I thought
:05:01. > :05:04.you had to be careful with aubergines, can't they poison you?
:05:05. > :05:11.Oh, my goodness. We will look into it Julian! We'll find out for you.
:05:12. > :05:19.Hopefully, these once won't poison you today! So, Nadiya, you have been
:05:20. > :05:26.catapulted into the public eye, the success of Bake Off has led to a who
:05:27. > :05:31.lot of things. This comes from your new book which accompanies the
:05:32. > :05:36.series. Tell me about the show? It sees me travelling across the UK and
:05:37. > :05:41.meeting amazing food producers. So I was with a woman in Wales who makes
:05:42. > :05:49.rose-water. The only rose-water in this country. Welsh rose-water. Who
:05:50. > :05:55.knew! And I met an amazing man who smokes fish in a cardboard box.
:05:56. > :06:00.So doing all of it! Everything! That is what is amazing about British
:06:01. > :06:04.food. If you think British cuisine, people think it is bland or just pie
:06:05. > :06:07.and marsh but it is so much more than that.
:06:08. > :06:12.It is important to refresh our idea of what British food is. Doing a
:06:13. > :06:18.show like this gives you the opportunity to go out and meet these
:06:19. > :06:22.people. We did get information on the aubergine, it's the leaves, the
:06:23. > :06:31.flowers that might be toxic. But a bit of a stretch to what we are
:06:32. > :06:36.cooking today. I don't normally cook aubergine. It
:06:37. > :06:42.was something that I heard. We will take the flowers out! So,
:06:43. > :06:45.this is it, I'm burning garlic. What everyone should do on a
:06:46. > :06:49.Saturday morning. Such a nice smell to wake up. I
:06:50. > :06:54.leave them on the edge of the hob and whack it on. Come on.
:06:55. > :06:59.If you don't have a gas hob. Can you use a blowtorch? Yes, or the oven.
:07:00. > :07:05.You will not get the charred black, if you do it in the oven but we want
:07:06. > :07:10.it superblack. And it emphasises the flavours. It
:07:11. > :07:15.subdues the intensity of the raw garlic flavour? As you cook it, the
:07:16. > :07:19.outside is black but the inside softens so you have the roasted
:07:20. > :07:26.garlicky piece, which is lovely. Obviously, we know you for baking in
:07:27. > :07:32.the tent. But these are savoury dishes, is that passion of yours as
:07:33. > :07:38.well? My dad owned restaurants. His first job was as a waiter. He did
:07:39. > :07:43.that and nothing else. He grew up around restaurants, as did I. My dad
:07:44. > :07:51.is a complete lunatic. As most aedes are. He turns up and says "who
:07:52. > :07:55.fancies butchering a sheep?" So I can Bushehr a sheep in about an
:07:56. > :08:01.hour-and-a-half. When you are nine and butchering a sheep. It is always
:08:02. > :08:05.great! OK! So you learned a lot from an early age.
:08:06. > :08:09.Yes, I mean how many chickens can you butcher.
:08:10. > :08:14.I don't know! Let's not do the Omelette Challenge! So, these are
:08:15. > :08:20.charring. They will cook more in the oven.
:08:21. > :08:30.You are using shop bought pastry? Always. Doesn't everyone! I thought,
:08:31. > :08:39.being the Bake Off champion, you would have the time? I don't have
:08:40. > :08:43.the time. Jment un? I always do buy it in.
:08:44. > :08:47.It is something that I taught my kids to make. And when you are on a
:08:48. > :08:56.bakery competition, it is fine. But not anymore. So who cares. Can't you
:08:57. > :09:03.buy shop-bought aubergines as well? No, I grow those all by myself.
:09:04. > :09:07.There are a lot of people on Twitter saying they love your facial
:09:08. > :09:11.expressions and you always cheer them up.
:09:12. > :09:17.What, this old face? I didn't realise I did that! No! Obviously
:09:18. > :09:18.the TV world was new to you, or had you had any experience before Bake
:09:19. > :09:29.Off? No! Can that egg for me.
:09:30. > :09:34.So, I have sun dried tomato piece Julian. I promise it will be fine.
:09:35. > :09:40.So, you didn't have that experience but what was the drive to apply for
:09:41. > :09:45.Bake Off? My husband applied for me. I suffer badly with panic. I was at
:09:46. > :09:50.home with the kids. He said, I had to go out and do something by
:09:51. > :09:54.myself. That I couldn't do being at home with the kids all the time. So
:09:55. > :09:57.I went on the biggest baking show in the country.
:09:58. > :10:04.Let's just say it doesn't always help! But it is ironic. You really
:10:05. > :10:09.have a great career right now. It is happening so quickly. How does it
:10:10. > :10:13.affect you know, being aware of that as an issue? I don't call it a
:10:14. > :10:18.career, I call it having fun. It's a good approach.
:10:19. > :10:22.I'm having a great old time. When it's over, it's over. Until then,
:10:23. > :10:26.I'm having a great time. That's the best approach to have.
:10:27. > :10:29.If you can chop up the garlic. Whack it in the jar and give it a good
:10:30. > :10:32.shake. One or two? All three, please.
:10:33. > :10:37.If you'd like to ask any of us a question then give us a ring
:10:38. > :10:44.Calls are charged at your standard network rate.
:10:45. > :10:50.So, the aubergines are looking good. Puff pastry tart. They will reduce
:10:51. > :10:53.down in the oven a little bit as well.
:10:54. > :10:57.They are going to cook some more. I have charred them so that they have
:10:58. > :11:01.the lovely flavour on top and it reduces the cooking time.
:11:02. > :11:07.We are going to vote for the heavy and hell. If you have not voted go
:11:08. > :11:11.to the website to ensure to vote and we get a great decision made. I'm
:11:12. > :11:15.intrigued by the burning of the garlic situation. We are keeping all
:11:16. > :11:22.of the flesh on the outside. That is important. Chop it up nice and fine
:11:23. > :11:29.and whack it into the dressing. Where does the idea come from? It is
:11:30. > :11:35.an interesting idea? In Bangladesh where my family is from, they use
:11:36. > :11:42.garlic in the chutneys, they burn it and use the flesh. So I have found
:11:43. > :11:47.more ways of doing it. Wherever I can, I use garlic. You will know
:11:48. > :11:56.that it is burnt when the smoke alarm goes off! So, my tart is now
:11:57. > :12:01.being drizzled with egg. My kids call this a fancy pizza.
:12:02. > :12:06.It does look like it. It is a fancy leftover pizza, what
:12:07. > :12:11.is better than that? Is it inspired as a trip that you took with the
:12:12. > :12:19.show? This one less so. This makes up the bulk! That is into the oven
:12:20. > :12:22.for 20 to 30 minutes. I have one that is done.
:12:23. > :12:27.It is ready to go. It smells wonderful. These simple recipes are
:12:28. > :12:31.the ones that I go to. We do talk about fancy recipes on Saturday
:12:32. > :12:36.Kitchen but this is the sort of thing that many people make at home.
:12:37. > :12:42.Simple is always best. You have the salad with the pine
:12:43. > :12:48.nuts? You are checking in with me, making sure! I am used to having a
:12:49. > :12:55.ten-year-old in the kitchen! You are not far off Nadiya! OK, we have a
:12:56. > :13:02.knife here ready to go. It looks wonderful. I love the puff pastry.
:13:03. > :13:10.Even if it is shop-bought. You get that wonderful result.
:13:11. > :13:15.I love it. So we have the lovely tart. We have our lovely fresh
:13:16. > :13:19.salad. Tell me the name of the dish as you finish it off with basil over
:13:20. > :13:27.the top! It is a aubergine and feta tart with rocket and pine nulnut
:13:28. > :13:32.salad with burnt garlic dressing. And then just a bit of basil on top
:13:33. > :13:39.of that! Beautiful. That is my kind of food. Perfect.
:13:40. > :13:43.OK. We are in for a treat. Julian, are you feeling nervous as the
:13:44. > :13:50.aubergine tart comes your way. It is very clever. I was thinking if
:13:51. > :13:56.I did that, I would forget something vital, like the pastry! So then you
:13:57. > :14:02.buy it! It looks wonderful. And spells wonderful.
:14:03. > :14:06.I feel if you had this for a summer party, it would be very little
:14:07. > :14:11.effort and great results. Would you be tempted to get into
:14:12. > :14:16.cooking after seeing it made? I will say yes! How do you get the pastry
:14:17. > :14:23.to shine. Is that just a bit of egg? Yes.
:14:24. > :14:26.Beautiful aesthetics! Tuck in. I agree, this is a gorgeous shiny
:14:27. > :14:30.crust. This is perfect for a summer day.
:14:31. > :14:36.When we get the two days of summer. We can do it within the two days.
:14:37. > :14:42.Not this year, it has been amazing. A freak year! It is very simple. Try
:14:43. > :14:47.it first. I don't want to be the first.
:14:48. > :14:59.Go for it, you are our guest! Oh, it is lovely. Is this cheese? Yes, fete
:15:00. > :15:06.feta cheese. Jane, what do you have for? Well,
:15:07. > :15:15.knowing that Nadiya does not drink alcohol. I have a fantastic summer
:15:16. > :15:22.cordial. Also inadequata has the kids, so this is a Russian barb and
:15:23. > :15:31.ginger cordial from Marks Spencer. It matches your T-shirt! That is why
:15:32. > :15:37.I went for it. Attention to detail! There is a bit of pastry there...
:15:38. > :15:44.Extra garnish. Just like being at home! Do you like it? I have tried a
:15:45. > :15:49.few different cordials with the recipe but I found that the rhubarb
:15:50. > :15:54.was good with the tomato piece, as that was the main flavour. And the
:15:55. > :16:02.ginger was good with the flavours of the garlic. So that was my choice.
:16:03. > :16:11.You could choose a lovely white wine if you wanted.
:16:12. > :16:17.Hey, you can go wild with the cordial. Julian, do you like that?
:16:18. > :16:21.Yes, if you hadn't told me Russian barb was in there, I would not have
:16:22. > :16:28.known. I can test the ginger. , If you want a white wine, you can
:16:29. > :16:31.go for something from Tuscany, that would be wonderful and go well with
:16:32. > :16:36.the garlic. This is wonderful.
:16:37. > :16:42.I have been so generous with your portions, I don't have any! I will
:16:43. > :16:46.share some with you. In theory, we are cooking on the rooftop. Jment
:16:47. > :16:49.un, remind us what you are making for us?
:16:50. > :16:52.I'm making turbot and leeks with girolles and fresh almonds!
:16:53. > :16:55.And don't forget if you want to ask us a question
:16:56. > :16:56.this morning, just call: 033 0123 1410.
:16:57. > :17:00.Or you can tweet us a question using the #saturdaykitchen.
:17:01. > :17:07.And you can also visit our website to vote for Heaven or Hell!
:17:08. > :17:10.Time now to join Rick Stein on his trip around Bangladesh.
:17:11. > :17:13.He's exploring a tea plantation and of course manages to eat some
:17:14. > :17:15.really fascinating dishes and meet equally fascinating
:17:16. > :17:47.I'm silly, but I did not realise that Bangladesh had anything to do
:17:48. > :17:52.with tea? Well, we are one of the largest exporters of tea today. We
:17:53. > :17:59.do not export as much as we used to, because of our population has
:18:00. > :18:08.increased and local consumption is up, but it's over 130 years old. Tea
:18:09. > :18:13.was first grown in India in 1834. This plantation must have been set
:18:14. > :18:17.up about 20 or 30 years later. They do not use the whole British but
:18:18. > :18:21.only the fresh, new tips and of course they shoot again quite
:18:22. > :18:25.quickly -- Bush. Here, they brew their tea completely differently to
:18:26. > :18:33.us, they don't use a teapot but that the leave straight into a sauce pan
:18:34. > :18:38.of boiling water. We have clothes, cardamom, and sliced ginger.
:18:39. > :18:41.One of my fondest memories of travelling through Asia, especially
:18:42. > :18:47.in the Indian subcontinent is being woken up in the early morning of a
:18:48. > :18:54.train journey, with a cup or class of very strong, sweet tea and
:18:55. > :18:57.sometimes it was spicy as well, it was called masala chai, and it is
:18:58. > :19:02.not made with milk but condensed milk which gives it a real
:19:03. > :19:10.sweetness. To be honest, I'm absolutely addicted to it! What is
:19:11. > :19:14.so interesting to me about this, is that if you think about India, you
:19:15. > :19:22.would have thought the natural way of drinking tea would probably be by
:19:23. > :19:31.sticking it in water, so why this milky and strong drink? That's the
:19:32. > :19:44.English influence. Until the 20th century the India did not drink much
:19:45. > :19:48.tea at all. They persuaded factory workers, workers, to have tea
:19:49. > :19:54.breaks. It wasn't, let's have a rest but let's drink more tea! They
:19:55. > :20:01.persuaded the railways to encourage people to drink more tea and this is
:20:02. > :20:06.the kind that they drank. Also in this north-eastern part of the
:20:07. > :20:11.country, there is a tribe of people who are somewhat distinct from the
:20:12. > :20:18.rest of the Bangladeshis, and Cameron is taking me to meet the
:20:19. > :20:30.local head. This is lovely. It is a typical house, built on stilts. Yes!
:20:31. > :20:38.Hello, welcome! She is the leader of the tribe here. So you are the head
:20:39. > :20:43.of the tribe? Actually, not head of the tribe, I am a landlord in the
:20:44. > :20:50.area. But in a way, like head of the tribe but we do have their head man.
:20:51. > :21:00.-- the headman. It wasn't her who did the actual cooking but her cook.
:21:01. > :21:05.I've just been writing down what she has been putting into the pan here.
:21:06. > :21:11.She started with some mustard oil, you can tell that by the dark
:21:12. > :21:16.colour. Then, she added a good handful of sliced red onions. And
:21:17. > :21:20.about eight green chilies sliced in half. That will be really hot. She
:21:21. > :21:29.fried them together for about five minutes. Then, she added one heaped
:21:30. > :21:32.tablespoon of garlic and ginger, I know that the ratio is heavily in
:21:33. > :21:38.favour of the ginger in that period. She stirred it and cooked it out a
:21:39. > :21:44.little bit. Then she added two heaped teaspoons of a spy
:21:45. > :21:51.-- spice paste. She added ground team in seeds and black sesame
:21:52. > :21:56.seeds, stirred it all in, and then a lot of salt, and a good handful of
:21:57. > :22:04.sliced tomatoes. I'm sure it will taste extremely good!
:22:05. > :22:09.Now, the meat going in here is pork. I think they are pieces of belly
:22:10. > :22:13.pork which, after being chopped up, they are kept in water to keep the
:22:14. > :22:19.flies off. That goes into the curry sauce. Watching people click here
:22:20. > :22:22.makes me incredibly hungry because, inevitably, we are filming.
:22:23. > :22:29.Everything goes on and on until we are way past lunchtime! Sorry, I'm
:22:30. > :22:35.just a bit downwind of the wood smoke, making my eyes smarting bit.
:22:36. > :22:38.It looks really nice, she has added three heaped tablespoons of black
:22:39. > :22:42.sesame seeds, and they get the sesame seeds black by roasting them
:22:43. > :22:48.until they are jet black, then making a purity out of them. It is
:22:49. > :22:51.like adding squid ink in Mediterranean cooking, it adds a
:22:52. > :22:58.lovely darkness which I think looks really appetising. She also cooked a
:22:59. > :23:03.chicken and potato curry, and at last, lunch was ready! Thank
:23:04. > :23:09.goodness, I was almost fainting! Do we eat with our fingers... Or a
:23:10. > :23:15.spoon? It's up to you. How will you read? With my hand. I will eat with
:23:16. > :23:19.my hand. This is the nearest that you can get
:23:20. > :23:24.a royalty in these parts, she does not have any airs and graces and the
:23:25. > :23:29.food looked wonderful. I just have too most eating with my fingers! I
:23:30. > :23:35.would love to use a knife and fork, but... When in Rome... How is the
:23:36. > :23:40.chicken? Good chicken! All right, thank you. Good, village chicken!
:23:41. > :23:45.Village ticking! Not like our factory chickens back home. Quite
:23:46. > :23:46.tough but I like tough -- village chicken.
:23:47. > :23:48.Thanks Rick, what an amazing trip that was!
:23:49. > :23:52.Now we saw Rick talking about ways to use tea in cooking so I'm
:23:53. > :23:56.going to show you a clever little recipe using tea!
:23:57. > :24:03.It is a Smit rolled dish with a fresh potato salad, none of those
:24:04. > :24:15.mayonnaise laden potato salads this is a very fresh take. -- tea smoked
:24:16. > :24:20.mackerel. This looks encouraging. Some watercress here? Yes, we will
:24:21. > :24:26.throw it in with our potato salad. Fennel? No, this is dill, but
:24:27. > :24:31.similar. We are using mackerel here which I will season with oil, salt
:24:32. > :24:38.and pepper. The interesting aspect of this is the tea smoking. You can
:24:39. > :24:44.have one of these on your stove at home. There is some Earl Grey tea in
:24:45. > :24:47.the bottom, and woodsmoke chips. We have a beautiful eruption of smoke
:24:48. > :24:51.as we put these in here. I will season it with some sea salt and
:24:52. > :24:56.black pepper. The fantastic thing is how quickly they cook up. By the
:24:57. > :25:03.time I am finished talking, they will be beatable! It is clever to
:25:04. > :25:08.talk and cook at the same time... It is a skill! And where do you get the
:25:09. > :25:13.hickory smoked things from? You can get them online, there are plenty of
:25:14. > :25:20.places you can pick them up. I must congratulate you, the third book in
:25:21. > :25:24.the series of your fantastic line of children's books... I nearly said
:25:25. > :25:29.cookbooks! No, nobody wants a cookbook from me! Tell me about this
:25:30. > :25:36.bird installation? It is a holiday read for children -- third
:25:37. > :25:42.installation. It is for children aged 5-10. And they are a family of
:25:43. > :25:49.hyenas? Yes, they live in disguise in Teddington! As you do in
:25:50. > :25:54.Teddington! How did you come up with the inspiration? I drop there, I
:25:55. > :25:56.made up the story as a child and I would have daydreams, I made a
:25:57. > :26:02.pastry about my next-door neighbours, that they were not
:26:03. > :26:14.always what they seemed and they were a family of hyenas. Now they
:26:15. > :26:17.have children and Mr Bold makes crackers in the cracker factory to
:26:18. > :26:20.make up for the fact that he is a hyena, and he laughs all the time.
:26:21. > :26:26.Do the neighbours know that they were an inspiration for the book? It
:26:27. > :26:30.was a long time, since I was a child... They were a very hairy
:26:31. > :26:35.family! I'm sure that there is someone very insulted by that!
:26:36. > :26:39.There's nothing wrong with being hairy, they would take their shirts
:26:40. > :26:45.off in the summer and flaunt their hairiness but in this book, the
:26:46. > :26:50.little boy, Bobby, he hurt his leg before they go on holiday and being
:26:51. > :26:55.a hyena he cannot go to an ordinary hospital as the x-ray would reveal
:26:56. > :27:01.that he has hyena legs. So he needs to go to a vet so in order to do
:27:02. > :27:04.that he needs to pretend he is a dog and will spend the whole two weeks
:27:05. > :27:11.in Cornwall on holiday pretending to be a dog. It sounds quite stressful!
:27:12. > :27:15.He has a lovely time, he likes rubbing his bottom on lamp posts!
:27:16. > :27:19.Where did the inspiration for that come from? It's what hyenas like to
:27:20. > :27:23.do, they like to mark their territory. The book is a conflict
:27:24. > :27:26.between keeping their disguise going and behaving like a human and giving
:27:27. > :27:35.way to animal instincts. OK, want for! The mackerel is in the smoker,
:27:36. > :27:39.I made a quick French mustard dressing and we will put our
:27:40. > :27:45.potatoes, watercress, spring onions and still in here. While I am making
:27:46. > :27:50.this, your career is stellar. We have done so many things! My head is
:27:51. > :27:54.spinning reading what you've done. Your career highlights, can you
:27:55. > :27:55.point out a couple for me that you enjoy? Aside from being here with
:27:56. > :28:09.you... Of course, Julian ! If you're going to hang around for
:28:10. > :28:14.a few decades... I get bored, the children's books are the contrast of
:28:15. > :28:19.the adult stuff I do. I can do... I can try and do acting in a play this
:28:20. > :28:23.year, and I will do pantomime at the Palladium Theatre, sometimes I like
:28:24. > :28:28.being on stage, sometimes I like being at home writing a book and
:28:29. > :28:31.being isolated. That's the beauty, such a contrast. In pantomime he
:28:32. > :28:41.will star with Elaine Paige, Superstars! What more do you want
:28:42. > :28:47.for a night out? We are doing Dick Whittington and she is Queen Rat. I
:28:48. > :28:56.am the Spirit of the Bells, and a serial being who will take care of
:28:57. > :28:59.Dick Whittington. I have had some pantomime experience myself... I was
:29:00. > :29:06.wondering what you were going to say there! I starred as Peter Pan, my
:29:07. > :29:13.mum would watch my tights in the process... It was scarring. Very
:29:14. > :29:17.good casting, were you on wires? I was, counterbalanced. Did anything
:29:18. > :29:24.go wrong? A couple of times I nearly landed flat on my face, and I still
:29:25. > :29:28.have dreams about it. How many dates will you be doing, people forget
:29:29. > :29:33.about the runs of pantomime. About 50, 12 shows a week, about twice a
:29:34. > :29:37.day. At that time of year it's all a bit grim so you may as well live in
:29:38. > :29:45.a fantasy pantomime world with Elaine Paige! And then spring will
:29:46. > :29:50.be there soon... It's a long run. The acting on stage is one thing
:29:51. > :29:54.that you have had a few experiences in the reality television world as
:29:55. > :29:58.well, from Strictly Come Dancing to winning Big Brother, did you ever
:29:59. > :30:04.think that you would win so much? Yes, quality entertainment that one!
:30:05. > :30:09.Top notch! You don't know, you are shut away in this house for weeks on
:30:10. > :30:12.end. You've no idea if people are voting for you, God bless the
:30:13. > :30:20.public! If you are to do that kind of thing, you may as well... Go the
:30:21. > :30:26.extra mile! Abbott I was delighted. What are you doing now? I am slicing
:30:27. > :30:29.the onions, these are baby potatoes, we have spring onions and some dill,
:30:30. > :30:34.I have some watercress and hopefully by the time that has happened, the
:30:35. > :30:38.mackerel will be nicely cooked! What is the secret of chopping like that?
:30:39. > :30:43.Keep your fingers behind the knife, tuck them in and keep them moving as
:30:44. > :30:47.you slice it but not as quickly as possible but take your time, be
:30:48. > :30:53.careful, until you have a nice pine slice on your spring onions. This
:30:54. > :31:04.goes in... -- fine slice. Not only have you written children's books
:31:05. > :31:07.but you are quite a respected novelist, how do you switch from
:31:08. > :31:10.children's books to grown-up books? It takes about five seconds! And a
:31:11. > :31:14.glass of wine? You had to find your inner child, which we all have. Like
:31:15. > :31:22.you as Peter Pan. I still feel like it! I regress to being a child when
:31:23. > :31:27.a write for children. All of the books, in this book, they go on a
:31:28. > :31:32.camping holiday to Cornwall which is what I did as a child. In my mind,
:31:33. > :31:39.it's all there, but it is a question of writing it down. And for the
:31:40. > :31:44.novels, is Derry preference over one or the other? Children's books are
:31:45. > :31:52.great fun, it's easier, 25,000 words rather than 100 odd... It takes it
:31:53. > :31:57.out of you, writing for grown-ups. It takes a bit of your body and
:31:58. > :32:01.soul! It does with me. At the moment, I have written a fourth one
:32:02. > :32:06.as well, whether the public want one or not... It is coming their way!
:32:07. > :32:11.That is next year. Then I think there will be a fit, they go on.
:32:12. > :32:15.While there is momentum and I'm enjoying to going to book events and
:32:16. > :32:19.talking to children, answering their questions. It must be lovely, it's a
:32:20. > :32:24.very different thing. I'm guessing you don't feel under as much
:32:25. > :32:28.pressure as a child is asking you a question, or maybe more pressure? It
:32:29. > :32:31.is funny, children are so sincere and if you want to make a of
:32:32. > :32:35.children laugh, they will not humour you or pretend to love. It's a whole
:32:36. > :32:38.different thing, obviously. Honest laughter is what you are after? Yes.
:32:39. > :32:50.Wonderful. So we have our potato salad served
:32:51. > :32:56.up. The mackerel is smoking up. Has it stuck to the pan? Yes, it's
:32:57. > :33:00.stuck a little to the pan but sometimes, you just have to smooth
:33:01. > :33:05.over and life will be fine. I would be worried about cleaning
:33:06. > :33:10.the pan afterwards. I'll be doing that later after the
:33:11. > :33:16.show! Once you have your mackerel. I will use two forks and separate the
:33:17. > :33:22.meat. Literally, a piece of mackerel, you could have between two
:33:23. > :33:27.people as you have the potato salad. Are there bones in it? You can take
:33:28. > :33:34.out the bones. I once had a bone stuck in the back
:33:35. > :33:40.of my throat. I was with Joan Collins. The shame of it, I had to
:33:41. > :33:46.be carried out. Well, I hope that won't happen
:33:47. > :33:52.today, Julian! Jane, what would you match with something like this? Well
:33:53. > :33:59.the fish is strong as it is smoked but lots of freshness with the
:34:00. > :34:11.salad, so as much as you can spend, something like a shab less. So a
:34:12. > :34:17.good old bottle of shab lips, I think -- Chablis, I think.
:34:18. > :34:19.Julian, you like the fish? It's a lovely flavour. I can't fault it!
:34:20. > :34:24.So what will I be making for Julian at the end of the show?
:34:25. > :34:26.Food heaven, a salmon, avocado salad with a miso dressing?
:34:27. > :34:29.I'll thinly slice fresh salmon and avocado and then make a dressing
:34:30. > :34:32.with rice wine vinegar, wasabi and garlic and drizzle over
:34:33. > :34:34.the salmon and serve with green beans and spring onions
:34:35. > :34:38.I'll roast potatoes, squash and aubergines with masala
:34:39. > :34:40.paste, then add onions, lots of tomatoes and coconut
:34:41. > :34:43.and then serve with a freshly baked roasted tomato and garlic naan.
:34:44. > :34:46.And don't forget it's you at home who decides if Julian
:34:47. > :34:49.- Just go to the Saturday Kitchen website now.
:34:50. > :34:53.There's around 25 minutes left to vote - We'll find out at the end
:34:54. > :34:55.of the show which dish you voted for.
:34:56. > :34:57.It's time to catch up with The Incredible Spice Men.
:34:58. > :34:59.They're in Somerset spicing up the sausages and beans
:35:00. > :35:28.We are in the heart of Somerset. We are here to meet one of the county's
:35:29. > :35:33.passionate sausage makers. He has a heard of Gloucester old spots. He
:35:34. > :35:39.feeds them a diet of Somerset apples.
:35:40. > :35:43.Hello! Big Jim. We are here to make sausages with you.
:35:44. > :35:49.Good. Fantastic. I have a spice to put a bang in the
:35:50. > :35:55.bangers that we are making but can easily be used in burgers or
:35:56. > :36:01.meatballs. We have nutmeg, garlic, chilli,
:36:02. > :36:05.dill, ginger. And fennel seeds. Lightly roast them
:36:06. > :36:12.to release the flavour. Beautiful, chef. It will make the
:36:13. > :36:17.pork sing. And a tiny touch of tomb Rick it will look and taste
:36:18. > :36:24.fantastic. Black pepper, a little sea salt and it is done. Add it to a
:36:25. > :36:31.kilo of pork and the spice and meat is ready for mincing.
:36:32. > :36:38.The roasted fennel seeds will lift it up. This mixture makes a dozen
:36:39. > :36:42.sausages. That's it, nice and gently.
:36:43. > :36:50.That's good. You've done it before?! A couple of times! Mr Singh, the
:36:51. > :36:56.sausage king. Ready for bang in the banger.
:36:57. > :36:59.Now, what more fitting end for a sausage, then, than the great
:37:00. > :37:06.British breakfast. But it could be greater. We are going to spice up
:37:07. > :37:09.the holey trinity of sausage, eggs and beans. For that we need a
:37:10. > :37:18.willing cafe. Do you see what I see, chef? Trucks.
:37:19. > :37:25.Where there are trucks, there is a greasy spoon.
:37:26. > :37:30.This cafe is presided over by head waitress, Dawn Pollard.
:37:31. > :37:34.Have you been tempted to give your customers a little spice in the
:37:35. > :37:39.food? No, we haven't. So your catchy is traditional? Yes.
:37:40. > :37:45.Do you think we could get away with selling them something different? If
:37:46. > :37:52.the plate comes back empty and themselve enjoyed it, yes, if not...
:37:53. > :37:57.Now you are caring me. So, are we ready for clean plates all around?
:37:58. > :38:02.I'm a little nervous. Yes, let's give it a shot. So,
:38:03. > :38:11.careful spicing. For the eggs, a sprinkle of diced red onion.
:38:12. > :38:16.Sir, green chilli? Add a teaspoon of mild green chilli. Don't be scared,
:38:17. > :38:20.it makes the egg yolk taste heavenly.
:38:21. > :38:25.A bang, chef. To finish off it is important to
:38:26. > :38:30.flip the eggs over to brown the onions through. Next the baked
:38:31. > :38:36.beans. And a mixture to add to it to. For a standard tin of beans,
:38:37. > :38:42.four centimetres of ginger, two garlic cloves, a small onion and a
:38:43. > :38:46.daysed chilli. Spicing beans takes a leap of faith but ginger and pulses
:38:47. > :38:53.are perfect partners. Try it once and you will never look back. A
:38:54. > :38:56.sprinkle of cumin for crunch and depth.
:38:57. > :39:03.Is that enough? Yes, chef. Finally, stir it through the beans with a
:39:04. > :39:08.handful of fresh coriander. Now, will a spicy fiddling make
:39:09. > :39:19.Dawn's punters love their fry-up more or less? Good morning, Gents. A
:39:20. > :39:25.couple of English? Can we introduce a bit of zing to it? Yes.
:39:26. > :39:30.This gentlemen wants a spicy sausage in a bun.
:39:31. > :39:35.No problem. Do you like spicy food? Not hot-hot.
:39:36. > :39:43.Try it. You will love it. There you go, against. Tastes
:39:44. > :39:47.different. It's a bit spicy but it's all right.
:39:48. > :39:54.Quite nice. Yes! Now the boss! Indeed. A clean
:39:55. > :39:59.plate. Well done.
:40:00. > :40:02.I liked the spicy sausages, and I didn't know you could do that with
:40:03. > :40:13.baked beans. Are you putting it on the menu here?
:40:14. > :40:20.I'm going to speak to Dawn. So, Dawn, stars, how many will you give
:40:21. > :40:23.us? Two stars! So, will Dawn put it on the menu? I think we'll give it a
:40:24. > :40:26.go. That's a success, chef.
:40:27. > :40:31.Yes. British banger are the best.
:40:32. > :40:36.We make the best British bangers in the world.
:40:37. > :40:40.Best banging banger is the best British banger.
:40:41. > :40:44.Oh, goodness. Let's just eat them. It's good fun!
:40:45. > :40:57.Well, everyone at this time of the year is thinking barbecues, so we
:40:58. > :41:03.have braved the British summer to come up to the roof to make a
:41:04. > :41:11.barbecue. We have Julian punched on a stool and Jun Tanaka with us. So
:41:12. > :41:13.what are we going to make? We are going to make turbot with leeks,
:41:14. > :41:18.girolles and fresh almonds. . The first thing I have to do is get the
:41:19. > :41:25.turbot on. What does this work well with? Other
:41:26. > :41:29.than turbot? It will work with cod or lemon sole.
:41:30. > :41:37.There are a lot of elements to the dish and interesting ones. What are
:41:38. > :41:44.we serving alongside the dish? There a some barbecue leeks. So I have
:41:45. > :41:49.split them. Clean the dirt from the inside, a little salt and olive oil
:41:50. > :41:55.and they go on the barbecue as well. . You never think of barb queuing a
:41:56. > :42:00.leek. I saw people grilling vegetables.
:42:01. > :42:07.Grilled lettuce is the thing. Nadiya grilled her aubergines. But not a
:42:08. > :42:11.thing in Julia Clary's world? I don't hold with cooking barbeques. I
:42:12. > :42:16.haven't got the facilities. This is a whole new world.
:42:17. > :42:20.I can imagine. Is your mind being blown? No, it is being distracted by
:42:21. > :42:25.the neighbours, hanging out their washing.
:42:26. > :42:38.Are they really?! Hello! Don't mind us! Right. This smells wonderful.
:42:39. > :42:42.With the leeks on and the fish on. And the girolles, the mushrooms.
:42:43. > :42:48.Wow! That is hot. Always use a cloth.
:42:49. > :42:53.No asbestos thingers here. That makes a mini frying pan.
:42:54. > :42:58.Tell me about the restaurant. It's been open two years. A
:42:59. > :43:04.year-and-a-half. And in ten months you had a Michelin star. A genuine
:43:05. > :43:08.surprise. When I opened on the 9th it was neighbourhood restaurant.
:43:09. > :43:11.Simple food. The kind of food that I cook for friends and family. All of
:43:12. > :43:16.the dishes are made for sharing. Three to four ingredients on a
:43:17. > :43:21.plate. And it has a really warm, casual vibe about it. All of the
:43:22. > :43:27.dishes are French Mediterranean. Served in the middle of of the table
:43:28. > :43:31.and everyone just tucks in. To get the star after ten months was a
:43:32. > :43:35.genuine surprise. Amazing for all of the guys that work in the
:43:36. > :43:40.restaurant. And you got Menu of the Year last
:43:41. > :43:43.week? Yes! Incredible. Again, a bit of a surprise.
:43:44. > :43:47.So this was not all planned? This was something that all of a sudden
:43:48. > :43:52.came to you! But a lot of hard works goes in? It does. Opening any
:43:53. > :43:57.restaurant is incredibly hard work and stressful. But it's the best
:43:58. > :44:01.thing I have ever done. It's the happiest I've been in my career.
:44:02. > :44:06.100%. And getting the star was the second best thing that happened to
:44:07. > :44:11.me. First being I got engaged. Congratulations! When are you
:44:12. > :44:17.getting married, in September? Yes. September. I asked her two weeks
:44:18. > :44:20.before we got the star and I'm kind of glad it worked that way around,
:44:21. > :44:29.otherwise it would not feel as genuine. You are in the euphoria of
:44:30. > :44:35.winning an accolade... Yes, and then getting engaged! Congratulations.
:44:36. > :44:42.Is this dish inspired by a visit to your engagement destination? Snow am
:44:43. > :44:48.I right in thinking that Yes, the inspiration for this came from a
:44:49. > :44:52.trip to San Sebastien, a coastal town in the Basque country in
:44:53. > :45:00.northern Spain. I went there for my stag. One of the local dishes is a
:45:01. > :45:06.whole turbot which is clamped in this huge fish clamp and on an open
:45:07. > :45:10.barbecue. The flavour from it was so delicious, I thought I had to get
:45:11. > :45:16.turbot. Imimpressed you remembered the dish
:45:17. > :45:22.after your stag do in San Sebastien... Photos! So we have the
:45:23. > :45:27.fish. It is grilling beautifully. It is looking good. I have lemon for
:45:28. > :45:32.the butter you are creating. Tell me about the butter? The butter is
:45:33. > :45:38.softened with cayenne pepper. I'm going to get a greater.
:45:39. > :45:43.. I will add lemon zest, lemon thyme and lemon juice and ground almonds.
:45:44. > :45:48.So that ties in with the fresh almonds, to the butter and then I'm
:45:49. > :45:52.going to add a little bit of this on top of the fish and the leeks and
:45:53. > :45:56.the mushrooms. It's a clever mix. Something you
:45:57. > :46:00.could easily make up and have for a grilling like this. Julian, are you
:46:01. > :46:09.enjoying the smells here? It is delicious. What did you do with the
:46:10. > :46:13.cucumber? You put it in water? It is for pickling.
:46:14. > :46:19.What is in the liquid? It is sugar and rice vinegar.
:46:20. > :46:24.That's it? Yes. We peeled, deseeded it and diced it up. But then you put
:46:25. > :46:29.this through the sauce you are making so that you get the acidic
:46:30. > :46:33.taste. The pickled cucumber is fresh. You
:46:34. > :46:38.can use little corn cons if you wish but with the fresh one you get the
:46:39. > :46:40.vibrant flavour which you need for the dish.
:46:41. > :46:49.Wonderful it is looking good up here. Are you looking forward to
:46:50. > :46:53.this in the studio guys?! We are really looking forward to it. Love a
:46:54. > :46:57.man with lots of butter. Bring it down! We are looking good. The is
:46:58. > :47:07.coming together. Essentially, you can have this but
:47:08. > :47:12.are made up. I like the fact that you have ground almonds and here. It
:47:13. > :47:16.is an interesting addition. It is a wonderful nutty flavour which works
:47:17. > :47:26.well with that Herbert. Wonderful. Everything is in there. -- turbot.
:47:27. > :47:35.We are still waiting for your Heaven and Hell votes, are you nervous,
:47:36. > :47:41.Julian? Nervous as a kitten? And it looks that way too. I did not have
:47:42. > :47:47.you that way. Moving swiftly on... The butter is being added to the
:47:48. > :47:52.mushrooms! How long do we have left? About two minutes. This is the
:47:53. > :47:58.interesting aspect, with a fish dish, you don't necessarily think of
:47:59. > :48:05.mixing meat in, like a traditional surf and turf, you add brown chicken
:48:06. > :48:13.stock. The leeks are charring. It is a barbecue. Kind of on fire... It is
:48:14. > :48:18.a barbecue! For the source it is brown butter, I am browning it in
:48:19. > :48:22.the saucepan over here. Once it has a nice and nutty caramelised colour,
:48:23. > :48:26.I will add brown chicken stock which adds a depth of flavour. You don't
:48:27. > :48:31.have too add chicken stock, but I think it needs it. With the turbot
:48:32. > :48:36.you notice a difference when you have the chicken stock, I will put
:48:37. > :48:42.it onto the heat again. To make sure it is cooked. And with herbs, we
:48:43. > :48:48.have some flat leaf parsley and tarragon. It is all very fresh and
:48:49. > :48:53.summary. Exactly! A little bit of butter. A touch to bring it all
:48:54. > :48:58.together. She said she always trusted a man who uses a lot of
:48:59. > :49:05.butter, Nadiya... Fresh almonds going there. These are the kinds of
:49:06. > :49:11.dishes that you would expect to have? These went on the menu two
:49:12. > :49:21.weeks ago. It sells really well. The turbot, it is like no... You haven't
:49:22. > :49:25.cut yourself? ! Carry on... I have just cut my finger but that is OK
:49:26. > :49:31.because this is live television with sharp knives, we are fine. Let's
:49:32. > :49:37.plate up! I will crack on through... Luckily I got the herbs chopped in
:49:38. > :49:41.time... Let me take over... OK, we are fine. The fish is looking good.
:49:42. > :49:45.I am going to wrap a tea towel around me and make sure we are good!
:49:46. > :49:56.Nothing like a bit of blood on a Saturday morning to get you a live
:49:57. > :49:58.and kicking! I am glad that you are here, otherwise we would be in
:49:59. > :50:02.trouble. Please don't touch me with it! It isn't that hand! We are fine!
:50:03. > :50:05.Just moved to the side of it, we are fine... I don't normally present
:50:06. > :50:12.television with a towel around my hand but today, we are fine. Stop
:50:13. > :50:15.being so dramatic! You poor thing, are you feeling faint? I may need
:50:16. > :50:22.you to carry me to the studio in a moment but we should be OK. Ayew OK,
:50:23. > :50:27.are you sure? Yes, I hope you have plasters in the studio for me, thank
:50:28. > :50:33.you very much! I am minus a finger. We have a whole box! We are
:50:34. > :50:40.finishing with some capers, a bit of butter and the brown chicken stock.
:50:41. > :50:45.Tell me about that? It adds a wonderful and earthy flavour. A deep
:50:46. > :50:48.flavour to the turbot. The best way to tell when the fish is cooked...
:50:49. > :50:55.Let's show off some of that beautiful butter sauce. You get a
:50:56. > :51:00.skewer into the centre like so, leave it a while, take it out... And
:51:01. > :51:04.it should be hot. Once it is hot in the centre and the skewer is heated
:51:05. > :51:09.up, you should be good? Yes. We are good, we are going to
:51:10. > :51:14.plate up. The dishes ready to go. I am doing it with one hand. Is this
:51:15. > :51:18.the end of your career? This is probably it... Do you have any
:51:19. > :51:24.children's books I could start writing? You don't have the gift,
:51:25. > :51:29.you are a Kirk! Anyone could give it a go... What a shame, never mind...
:51:30. > :51:35.Peter Pan! I will go back into pantomime, it will be ground. And we
:51:36. > :51:40.are worried about the rain? Who cares about it when you have chopped
:51:41. > :51:44.off your finger. It's live television, it's fine. The pain is
:51:45. > :51:49.numbing and Darling and suddenly I feel better.
:51:50. > :51:56.We will see how we are when I get into the studio. St John's
:51:57. > :52:01.ambulance... This is looking wonderful. People get nervous about
:52:02. > :52:07.a barbecue outside, especially with fish. But you get great results and
:52:08. > :52:15.a lovely smoky finish to it. Here is the source... Everything is in
:52:16. > :52:20.there. There is pickled cucumber in there, capers, a lot of fresh herbs,
:52:21. > :52:25.and it has come together beautifully. A bit of lemon juice.
:52:26. > :52:31.Nice and fresh. He did not get tense and shouting, like some chefs! I am
:52:32. > :52:39.very calm! Are you suggesting anyone is? Some are, that is all part of
:52:40. > :52:46.it. Mentioning no names... Are you all right? I am good, is everyone
:52:47. > :52:59.OK? I am OK... Good! We will bring it down. What is the dish? Barbecue
:53:00. > :53:02.turbot with fresh almonds and leeks and girolles. Jane, can you tell us
:53:03. > :53:08.about the wine that we will be having? I have a medicinal wine
:53:09. > :53:16.here! The wine that I have chosen with this is a test go Finest
:53:17. > :53:23.Falanghina del Sannio. Nadiya, I would serve you and iced tea with it
:53:24. > :53:28.for the rich flavour. It comes from the north of Naples and it is new to
:53:29. > :53:34.Tesco. It is ?9 but hopefully the other guys will see that it is
:53:35. > :53:39.fantastic value for money. It balances the richness of the dish
:53:40. > :53:46.with the freshness. Here we go... That was very fast! We practised in
:53:47. > :53:51.rehearsals. I had a finger in rehearsals! We have medicinal wine
:53:52. > :53:58.here... I was just saying I have a Tesco Finest wine, Finest Falanghina
:53:59. > :54:04.del Sannio. It is native to Italy and I love this with this particular
:54:05. > :54:13.recipe. I have tried a few wines but this has a richness balance. The
:54:14. > :54:18.Tang marries to that as well. Hopefully you like them together! It
:54:19. > :54:25.is very tasty. Digging, guys. Let me know what you think. I will stick to
:54:26. > :54:30.the wine... I'm glad you made it downstairs OK! I can do some things,
:54:31. > :54:35.I try and manage walking! The things you do to get out of work... I will
:54:36. > :54:42.ask you to take over for the rest of the show. How is the fish? Another
:54:43. > :54:58.Michelin star from me, it is divine! We should definitely barbecue fish
:54:59. > :54:58.more... Wonderful, guys. Still to come,
:54:59. > :55:01.but scrumptious treat She's dishing up a breakfast bar,
:55:02. > :55:03.using medjool dates, and loads of delicious seeds.
:55:04. > :55:05.And it's almost omelette challenge time.
:55:06. > :55:07.And this week's puns are in honour of Wimbledon's final weekend,
:55:08. > :55:09.Can Nadiya or Jun SERVE up the fastest omelette
:55:10. > :55:13.Will either of them SMASH it to make an ACE omelette?
:55:14. > :55:16.You must stick to the rules, no BACK HANDED behaviour
:55:17. > :55:20.And will Julian get his food heaven, a salmon, avocado and rocket salad
:55:21. > :55:23.with a miso dressing with green beans or food hell, tomato
:55:24. > :55:25.and vegetable curry with a roast tomato and garlic naan?
:55:26. > :55:29.There's still a chance for you to vote on the website and we'll find
:55:30. > :55:33.It's now time for a tasty recipe from Si and Dave, The Hairy Bikers!
:55:34. > :55:35.They're cooking rose veal tonnato to remind us how
:55:36. > :55:38.important it is in the UK to eat sustainable veal!
:55:39. > :55:51.next up, we are cooking with a kind of beef that has been missing from
:55:52. > :55:55.our menus for some time, and with good reason... But it is poised to
:55:56. > :56:01.make a sustainable and ethical comeback and we are being encouraged
:56:02. > :56:06.to eat it with a clear conscience. Rose veal We are fortunate in
:56:07. > :56:14.Britain to have a product unique to our country. It is kind of beefy but
:56:15. > :56:19.it isn't beef. No, it is veal, but it is rose veal. It isn't white
:56:20. > :56:24.veal, that is the veal that people don't like to eat for ethical
:56:25. > :56:28.reasons and it was made illegal in Britain in 1990. But, rose veal is a
:56:29. > :56:32.different thing altogether. Rose veal is the by-product of the dairy
:56:33. > :56:36.industry. Most calves, and the reason we should be eating it, most
:56:37. > :56:44.are killed at six months old, the same as most lands and pics. Make
:56:45. > :56:47.sure, if you are going to buy veal, that it is from the UK as we are the
:56:48. > :56:51.best in the world are producing it and we do say ethically. For us, it
:56:52. > :56:58.has opened the doors to wonderful recipes that we love but otherwise
:56:59. > :57:03.may not have coped. One of these is the tonnato, veal and tuna sauce. It
:57:04. > :57:07.is an Italian dish, as the name suggests, made even better by using
:57:08. > :57:14.succulent British rose veal, and we think it is a future classic. It's a
:57:15. > :57:19.mad dish, at first you think, yuk! But it is basically poached veal
:57:20. > :57:30.fill its done in an elaborate stock and you serve it in a Tudor
:57:31. > :57:35.mayonnaise, -- tuna mayonnaise. But we have not set you wrong so far!
:57:36. > :57:41.First, you make the stock in which to poach the veal. We have a stick
:57:42. > :57:47.of celery halved, two carrots, and some show lots. You've guessed it,
:57:48. > :57:54.they are all have. Six peppercorns, a bunch of thyme, 200 millilitres of
:57:55. > :58:01.white wine, half a litre chicken stock, and you season. Pop the lid
:58:02. > :58:07.on... And we need to cook that for 30 minutes. When the 30 minutes are
:58:08. > :58:11.up, gently lowered the veal into the stock. It will take 15 minutes to
:58:12. > :58:19.poach and what we need to do is turn it two, three, maybe four times to
:58:20. > :58:25.make sure that it is evenly cooked. Now, reduce the heat until it is
:58:26. > :58:34.just simmering. Now... Look at this little beauty. It is poached, look
:58:35. > :58:37.at all of the flavour. While all the veal cools, you need all of the
:58:38. > :58:49.ingredients together for your mayonnaise. Two egg yolks. One can
:58:50. > :58:54.tuna. A tablespoon of baby capers, 1.5 tablespoons of lemon juice, two
:58:55. > :58:59.teaspoons of Dijon mustard. You can't go wrong with beef and
:59:00. > :59:09.mustard! Half a teaspoon of caster sugar. And a quarter of a teaspoon
:59:10. > :59:13.of sea salt. Now, with the blender blades still going, gradually add
:59:14. > :59:20.100 millilitres of sunflower oil and 50 millilitres of olive oil. Look at
:59:21. > :59:26.that, smoother than a velvet meerkat!
:59:27. > :59:39.Yes. Spoon a bull. Too spreadable, so we need to let it down, with a
:59:40. > :59:49.bit of cooking stock. If you add more liquid, you need to do so over
:59:50. > :59:57.rotating blades. -- too spoonable. I think that is probably enough... I
:59:58. > :00:02.think you are right. Once the veal has cooled, season and wrap it
:00:03. > :00:15.tightly in the clingfilm. Then, twist... At both ends. And that is
:00:16. > :00:21.our fillet. Put it in the fridge to cool overnight and then it is ready
:00:22. > :00:23.to serve! It is almost time to eat our British Italian combination, but
:00:24. > :00:28.before we do, we need to start on the adornments. Chopped a small
:00:29. > :00:36.handful of flat leaf parsley, the way that you can tell a tonnato is
:00:37. > :00:40.set out on the plate, it is very specific, served always with
:00:41. > :00:46.parsley, capers, caper berries and sliced lemon. We need to cut this
:00:47. > :00:51.very thin, the best way of doing that is keeping the clingfilm and
:00:52. > :01:01.say that it is firm and cutting through it... Just try and cut as
:01:02. > :01:05.thin as possible. It is what I would describe as medium. You have too
:01:06. > :01:11.served cold. It is cooked through, it is not bloody, it is just right.
:01:12. > :01:15.It has been rested. It is such a precious dish. The fill it is quite
:01:16. > :01:22.expensive, it goes quite a long way when you do it this way. It is
:01:23. > :01:32.superb. It is a nice centre... You want plenty of this...
:01:33. > :01:39.A little bit of caper berries. Perfect.
:01:40. > :01:46.It is the most wonderful mixture. To make it more savoury, when you add
:01:47. > :01:51.the tuna, you can add anchovy fillets. But I think that is right
:01:52. > :01:56.with tuna. Here it is, rose veal tonnato. A
:01:57. > :02:10.I have survived. Just lost the top of my nail!
:02:11. > :02:14.- Julian's heaven and hell vote is now closed!
:02:15. > :02:17.We'll reveal which one it will be at the end of the show!
:02:18. > :02:19.Right, let's get some calls from our viewers!
:02:20. > :02:26.First sup Martin from limbth, when is your question, Martin? I have
:02:27. > :02:32.friends coming over for a barbecue and I have a nice rack of ribs. I
:02:33. > :02:39.want a mayonnaise or a sauce to Make something different.
:02:40. > :02:45.So, I presume this is pork ribs. Cooking pork, you can worry it would
:02:46. > :02:51.be undercooked. So poach it or boil it in chicken stock for about 20
:02:52. > :02:56.minutes. Then put the marinade on. With the marinade add ginger,
:02:57. > :03:03.garlic, chilli, soy sauce, sake, if you haven't got the sake, use
:03:04. > :03:08.sherry. Some tomato ketchup and red vine vinegar. Marinade it a couple
:03:09. > :03:12.of hours. Straight on to the barbecue and once the char is on
:03:13. > :03:21.there. It is cooked. Jane, a wine to go with that? I
:03:22. > :03:29.would go maybe a red wine, maybe a Spanish Rioja, one is called Bilbo.
:03:30. > :03:31.That would be delicious with the umame flavours that jment un has put
:03:32. > :03:39.together with the pork. Fantastic.
:03:40. > :03:44.Julian, you have a tweet? It is from Ryan. He is looking for a cake to
:03:45. > :03:48.make for his grandmother tomorrow. That is nice.
:03:49. > :03:53.I would do something classic like the carrot cake and take away the
:03:54. > :03:59.carrot with parsnip. When it is cooked in a cake it gives off a
:04:00. > :04:06.great smell. Unreal. Like nothing. Add a little orange zest and bake it
:04:07. > :04:10.like you would a normal carrot cake with cream cheese frosting. Really
:04:11. > :04:15.delicious. And back to the phone, our next
:04:16. > :04:20.caller is Angie from Kidderminster. What is your question? My dad has an
:04:21. > :04:24.abundance of courgettes in the garden. I'm looking for something to
:04:25. > :04:32.do with them. Lots of courgettes? What to do with
:04:33. > :04:42.that? When you get a glut of fruit or vegetables, I like deep frying
:04:43. > :04:48.courgettes, thinly sliced in a batter, a little bit of gram flour
:04:49. > :04:54.and parmesan cheese. Deep fry them in batches. I think owl will get rid
:04:55. > :05:07.of all of your courgettes. Jane, a wine. You could go with a
:05:08. > :05:14.sparkling wine that would help to cut through the fattiness.
:05:15. > :05:15.Do you like the sound of that, Angie? Wonderful.
:05:16. > :05:18.Time now for one of our foodie films!
:05:19. > :05:21.It's the height of the pea season in the UK at the moment,
:05:22. > :05:24.so we headed up to the county of peas ? Lincolnshire to find out
:05:25. > :05:26.how this year's weather has affected the crops!
:05:27. > :05:31.2017 has seen a year of quite a few different weather scenarios. We
:05:32. > :05:38.started Ofcoming out of a warm winter. We have had little moisture.
:05:39. > :05:45.This has affected the pea plant. It has grown shorter than it would.
:05:46. > :05:51.This has led to challenging conditions harvesting, which, align
:05:52. > :05:55.with the 30 Celsius heat we had two or three weeks ago, has put pressure
:05:56. > :05:59.on. But because of the quality, because of the sunshine, it is
:06:00. > :06:05.absolutely fantastic. As soon as we have popped the peas from the pods,
:06:06. > :06:10.the peas are starting to run some enzymes and starting to deteriorate.
:06:11. > :06:15.That is why it is vital to get them frozen as quickly as possible. It is
:06:16. > :06:20.hard to be precise when they deteriorate but not six hours on.
:06:21. > :06:24.From the first pod popped, they will be frozen within 150 minutes. That
:06:25. > :06:31.is really the quickest that you can do it.
:06:32. > :06:35.Peas arrive on site. They take about 25 minutes to go from being tipped
:06:36. > :06:42.into the hopper, to coming out of the end of the freezer at minus 18
:06:43. > :06:49.Celsius. To do that operation, it's got to be quite strict. It is almost
:06:50. > :06:54.like military planning. You have to make sure that the freezer is at the
:06:55. > :06:59.right temperatures, the time for travelling, going through the line,
:07:00. > :07:11.the vining it must be ensured that the load size is right to get it all
:07:12. > :07:17.in within 150 minutes! More and more people are using it as an
:07:18. > :07:26.ingredient, weather you are sprinkle it on a carbonara or a tikka
:07:27. > :07:31.Marsala, or a stew it is a very versatile vegetable.
:07:32. > :07:37.You sale in the vitamins in the nature process. Somebody said it is
:07:38. > :07:42.like nature's pause button. If you think back in history,
:07:43. > :07:48.everything was hand picked. It was a family affair. Families would leave
:07:49. > :07:53.the city, go to pick peas, it was a very British thing and which, as we
:07:54. > :07:59.are the largest producer in northern Europe, we only eat the most peas.
:08:00. > :08:07.We have fallen in love with them, hook, line and sinker! Very good.
:08:08. > :08:15.Lots of new uses for peas. You have an interesting take on peas, Jane? I
:08:16. > :08:21.have a new discovery. It's a nonalcoholic gin. One of the
:08:22. > :08:28.botanicals in it is peas, along with spear mint, hay and thyme. It
:08:29. > :08:32.produces a fresh tasting grown up aperitif for grown ups who don't
:08:33. > :08:40.want alcohol. And you are barnishing with peas!
:08:41. > :08:45.Yes, a well-known alcoholic gin has done this with cucumber but it is
:08:46. > :08:50.with peas. It is a really refreshing taste.
:08:51. > :08:56.Very fresh tasting. It has a real pea flavour.
:08:57. > :09:04.Did you say it has hay in it? Yes it is one of the botanicals! Well, I'm
:09:05. > :09:12.a fan, Jane! It's interesting. It's an interesting mix.
:09:13. > :09:18.It is yum. It is a tonic with peas.
:09:19. > :09:22.I'm sure we will be all making peacock tails over the weekend!
:09:23. > :09:26.Nadiya you're on 35.84 and Jun you're yet to make
:09:27. > :09:31.it on to this board - It could be a tense one!
:09:32. > :09:38.You both know the rules - You must use three eggs but feel free
:09:39. > :09:40.to use anything else from the ingredients
:09:41. > :09:42.in front of you to make them as tasty as possible.
:09:43. > :09:45.The clocks stop when your omelette hits the plates.
:09:46. > :09:47.Let's put the clocks on the screen for everyone at home please.
:09:48. > :09:53.Don't make me take my shoes off! Argh!
:09:54. > :10:10.Very nice. Off to a quick start today. Oh, we have omelettes on
:10:11. > :10:14.fire. Fantastic. The quickest scramble I have ever seen. I'm ready
:10:15. > :10:17.with my fork. This could be interesting.
:10:18. > :10:21.Oh, it is hitting the pan and the plate. Beautifully done.
:10:22. > :10:27.Oh, my goodness. This is looking good. Did we season it? I can't
:10:28. > :10:32.remember! It looks wonderful. I'm going to give it a try. OK. It's
:10:33. > :10:38.a little runny on the inside. But I have cooked bits here.
:10:39. > :10:44.It is always slightly runny. That is how they all do it.
:10:45. > :10:50.Nadiya, I haven't chosen the winner. Oh, is there a winner now? We don't
:10:51. > :10:54.need the winner, just the times. Very nice. Good seasoning.
:10:55. > :10:58.Fantastic. Let's find the times. Nadiya did you
:10:59. > :11:04.beat your time. I hope so. I really hope so. I am
:11:05. > :11:10.not competitive! I don't need to win, just times! So, it was 26.32.
:11:11. > :11:15.That is pretty good. That gets you on. I have no pen, I will imagine
:11:16. > :11:21.that is what it is, that brings you to somewhere around here.
:11:22. > :11:23.Who did I beat? That brings you to around this mark here. That is high
:11:24. > :11:26.enough. That will do me.
:11:27. > :11:32.And jment un, are you feeling confident you have made it to the
:11:33. > :11:36.board. I would hate to put you in the bin.
:11:37. > :11:42.I do. I am feeling confident. It is slightly better than that one.
:11:43. > :11:47.Oh, 23.80. So, you make the board also. I will
:11:48. > :11:48.put them up when a get a pen later on.
:11:49. > :11:52.So will Julian get his food heaven, a salmon, avocado and rocket salad
:11:53. > :11:55.with a miso dressing and green beans with a sesame sauce or food hell,
:11:56. > :11:58.tomato and vegetable curry with a roast tomato and garlic naan?
:11:59. > :12:01.We'll find what you voted for, after Nigella Lawson makes breakfast
:12:02. > :12:25.I don't believe it's possible to live well without eating well. Of
:12:26. > :12:30.course, this means different things on different days but whatever the
:12:31. > :12:35.day I want food that makes me feel good, not just when I'm eating it...
:12:36. > :12:40.But when I'm cooking it too. That's a big heap of gorgeousness there.
:12:41. > :12:44.Now, come with me if you will, to the dark side and I mean dark.
:12:45. > :12:49.I believe with all my heart, that what and how we cook can make us
:12:50. > :12:55.feel better and more alive. Yum! Absolutely delicious! For me, a
:12:56. > :12:57.meal, however simple, is a celebration of life and life is
:12:58. > :13:21.there to be celebrated! On mornings when I need to grab and
:13:22. > :13:26.go, it's breakfast bars I want. I've made breakfast bars before but these
:13:27. > :13:31.are breakfast bars so full of seeds you will start sprouting and packed
:13:32. > :13:35.with all manner of smug inducing ingredients, which I will not go
:13:36. > :13:42.into. I need to consult this section.
:13:43. > :13:45.I morning other things I will be requiring cheer seeds, goji berries
:13:46. > :13:54.and flax seeds. Bear with me on this! There not suggesta, flour or
:13:55. > :13:58.eggs in the breakfast bar, so you need something to hold these
:13:59. > :14:10.wonderous ingredients together. That something is the medjool date.
:14:11. > :14:16.The fruit of kings! Medjool dates have such a wonderful caramely,
:14:17. > :14:28.treacly taste. The most divinedible glue that I can think of.
:14:29. > :14:40.On top of that, that wonderful pile of torn dates, I need some cinnamon.
:14:41. > :14:45.And a generous splosh of water. That will help this a bit.
:14:46. > :14:49.These need to bubble for a few moments, just until they are soft
:14:50. > :14:55.enough to be mashed to a rough puree with a fork.
:14:56. > :15:08.And now everything else... Some oats... Some chia seeds. These help
:15:09. > :15:17.everything stick together. Plus they're meant to be improbably
:15:18. > :15:25.good for you. And I'm using cocoa anybodies. It gives a sharp flavour
:15:26. > :15:31.and a lot of crunch. These are cocoa beans fragmented. And now flax
:15:32. > :15:35.seeds. I'm not just using masses of different seeds and ingredients for
:15:36. > :15:40.the health of it but because I want the maximum contrast of chew and
:15:41. > :15:48.crunch and texture. I love the flax seeds.
:15:49. > :15:52.They give a rather gentle crunch. Now a rather more boisterous crunch,
:15:53. > :15:57.my favourite seed of all, pumpkin seed.
:15:58. > :16:17.-- gogji berries, I don't just use them because they are meant to be
:16:18. > :16:20.fabulous but because they are delicious. I don't have anything
:16:21. > :16:26.against gluten but this makes quite a lot, I like to share them out. If
:16:27. > :16:38.it is gluten free, it has universal appeal. Makes it all together... I
:16:39. > :16:48.know, that if I did not absolutely love the taste of these, I would not
:16:49. > :16:57.be making them. Now, the medjool dates. This is the most sensational
:16:58. > :17:09.and beautifully scented sludge. In it goes! I'm going to glove up. The
:17:10. > :17:22.dates are hot and they are very sticky... What I like to do is to
:17:23. > :17:29.make a batch of these at the weekend and then I have fuel for first thing
:17:30. > :17:39.in the morning throughout the week. Now, a bit more score
:17:40. > :17:50.-- squidge. 30 minutes in the oven and I will be blessed with 16
:17:51. > :17:59.born-again breakfast bars. Also very handy for a packed lunch and, for
:18:00. > :18:27.me, fantastic four to 4pm slump! -- it is fantastic for the 4pm slump.
:18:28. > :18:37.Right, time to find out whether Julian is getting his food
:18:38. > :18:39.heaven or food hell, food heaven - salmon!
:18:40. > :18:42.I'll thinly slice fresh salmon and avocado and then make a dressing
:18:43. > :18:45.with rice wine vinegar, wasabi and garlic and drizzle over
:18:46. > :18:47.the salmon and then serve with a salad of green beans
:18:48. > :18:49.and spring onions with sesame seeds, soy ginger.
:18:50. > :18:54.and aubergines with masala paste, then add onions, lots of tomatoes
:18:55. > :18:57.and coconut and then serve with a freshly made roasted tomato
:18:58. > :19:09.We have a vote that has taken place, it is very tense, as you can
:19:10. > :19:13.imagine. Thousands in their droves voted, and the news is that there
:19:14. > :19:15.were only 17 votes in the difference. The good news is... Your
:19:16. > :19:22.Food Heaven has got it! We will make this beautiful dish.
:19:23. > :19:29.God bless the general public! I was not that worried, you would have
:19:30. > :19:33.made that delicious I would expect. We are doing this beautiful salmon,
:19:34. > :19:37.thank you to everyone who voted at home. We will crack on with this
:19:38. > :19:44.very simple dish. You guys are going to make the dressing, sliced the
:19:45. > :19:46.salmon and make... We have a sesame dressing with green beans and we
:19:47. > :20:02.will make a worse I'll be dressing. -- a wasabi dressing. Do I
:20:03. > :20:07.normally... Have you tried wasabi, these kinds of flavours? I love all
:20:08. > :20:17.of that. Do you have a mission in star? I don't, but you have enough
:20:18. > :20:24.for all of us, we are fine! You won Big Brother, was that a high point
:20:25. > :20:30.of your career, did you enjoy those aspects of it? I have learned to
:20:31. > :20:35.kind of go with the flow. If someone asks you to do something like come
:20:36. > :20:41.on the show... You just say yes! It gets me out the house. And Big
:20:42. > :20:45.Brother gets you out the house for weeks on end... It was interesting,
:20:46. > :20:48.I've always liked watching it so I thought it would be interesting to
:20:49. > :20:53.be on the other side. And the contrast of doing something like
:20:54. > :20:59.that, you have no idea how the will react. You have done stand-up... In
:21:00. > :21:03.that show you are filmed all the time, you need to say something
:21:04. > :21:08.interesting twice a day and they use it in the edit! That's all you
:21:09. > :21:14.need... The rest of the time I sat in the corner. It was full on all
:21:15. > :21:17.the time. Was it tiring? I can't remember, it was so long ago. Would
:21:18. > :21:24.you forget that the cameras were there? You would, unfortunately
:21:25. > :21:29.there was a nasty bug going around the camera crew on that show, see
:21:30. > :21:35.you could hear all of the cameramen coughing laterally behind the walls!
:21:36. > :21:42.Lovely... Throughout the time in the house? For three weeks, that bug was
:21:43. > :21:48.going around... Delightful(!) You are not the only children's author
:21:49. > :21:51.in the studio today, you have also written children's books, Nadi? It
:21:52. > :21:55.is great but my children are overly critical! If they think that
:21:56. > :22:01.something doesn't work, they will tell me, take that out. So I do.
:22:02. > :22:10.Even my fashion decisions are based on what they think. It is all about
:22:11. > :22:14.an honest audience. I like that there are three people making my
:22:15. > :22:19.lunch... You have a team at looking after you! What could possibly go
:22:20. > :22:24.wrong? You are overseeing. You have a good view at what is happening.
:22:25. > :22:31.Nadi is making the most gorgeous sesame dressing for the green beans.
:22:32. > :22:37.Can you smell the nutty aroma in the air? I can. It will coat these green
:22:38. > :22:42.beans. You can use it for beef. Use it nicely over grid of beef and it
:22:43. > :22:46.is gorgeous. The salmon is nicely sliced, this is one of those dishes
:22:47. > :22:50.where it looks quite impressive and you've done very little effort... So
:22:51. > :22:57.so far, you have sliced the salmon... Chopped up and avocado and
:22:58. > :23:05.Nadiya has been busy with the nuts? She is making the most beautiful
:23:06. > :23:09.dressing in the world... We have the dressing, the avocados, it is really
:23:10. > :23:14.about creating beauty in the dish as well. We have lovely slices of
:23:15. > :23:20.avocado, which are being topped with a freshly sliced salmon. You want to
:23:21. > :23:27.thinly slice this, just so it looks like this. You do a lot of touring,
:23:28. > :23:33.do you enjoy that aspect of it? I do, it is very fulfilling, a
:23:34. > :23:37.creative experience because you do a different show to different
:23:38. > :23:41.audiences every night, it evolves as it goes along. And in terms of
:23:42. > :23:46.towns, you have been up and down the country, are there any favourite
:23:47. > :23:51.towns that you know you will get a great reaction at? I was in Plymouth
:23:52. > :23:54.yesterday, it is very cheerful there. Most places have a charm, you
:23:55. > :23:59.go and sit in your dressing room, then you are on stage, then you go
:24:00. > :24:06.to a tree Hotel... You don't really get a feel for them... You don't
:24:07. > :24:10.absorb the atmosphere? Not in 24 hours. I like to go to the Midlands,
:24:11. > :24:17.they are nice. You can tell if they laugh a lot and they laugh easy, I
:24:18. > :24:23.find. Easy laughs! And EU have any tours -- do you have any tours
:24:24. > :24:28.coming up? Do you want these ones on? I can turn them off... It is a
:24:29. > :24:33.waste of energy. You can turn them off, if you want. You have an
:24:34. > :24:37.interesting food background, your mother used to cook and she had an
:24:38. > :24:42.issue with a chocolate cake once? You kept that anecdote up your
:24:43. > :24:47.sleeve... I've been waiting all show! In case the conversation run
:24:48. > :24:50.dry... Thankfully we had it to use! She had a chocolate cake and in the
:24:51. > :24:55.cupboard you use to keep your products in glass jars, there was
:24:56. > :25:03.chocolate, cocoa powder and next to it was gravy powder. What do you
:25:04. > :25:08.think she did? She made gravy cake! My sister had a slice first and she
:25:09. > :25:12.said, this is horrible. My mother said, don't be so rude, eat it! It
:25:13. > :25:17.wasn't until she tried it herself she realised the hilarity of her
:25:18. > :25:24.mistake! It didn't catch on? It is a family anecdote, shared with the
:25:25. > :25:30.nation. This tell me a bit about her cooking skills, she used to cook in
:25:31. > :25:39.a code, is that true? No... -- cook in a coat. She was a working mother.
:25:40. > :25:44.She would peel the potatoes before she even took a coat off, it didn't
:25:45. > :25:50.mean that she cooked in a coat! My nose said that, I just had an image
:25:51. > :25:55.of your mother cooking in a coat. -- notes. She is watching now, I hope
:25:56. > :26:00.you haven't caused offence! We are finishing the dish with rocket and
:26:01. > :26:02.coriander on top, with the wasabi dressing and the gorgeous toasted
:26:03. > :26:06.sesame seeds. It is served alongside the green
:26:07. > :26:11.beans, with the sesame dressing. It smells wonderful! Tell me about what
:26:12. > :26:16.you did with the green beans and dressing. Toasted the sesame
:26:17. > :26:21.seeds... Put it in the pestle and mortar, ginger, spring onions, soy
:26:22. > :26:26.sauce and sugar, mixed up. You can put it on anything. It is peppery
:26:27. > :26:30.with the wasabi in there. Jane, you will serve a lovely wine to go with
:26:31. > :26:38.it? I will grab the knives and forks... We want to tuck in. I might
:26:39. > :26:51.need someone with less sleepy fingers... There you go! Miracle.
:26:52. > :26:57.This is a Waitrose own label Gruner Veltliner from Austria. It is ?7.99
:26:58. > :27:03.from Waitrose, Gruner Veltliner is a darling grape variety that goes with
:27:04. > :27:08.a lot of fish dishes and I find this is really good with the army
:27:09. > :27:16.flavours, sesame, and can stand up to wasabi as long as it isn't too
:27:17. > :27:23.strong. It is crisp, fresh, and a really good example of this variety
:27:24. > :27:28.from Austria. I taste gooseberries. A good nose! Daykin, this is your
:27:29. > :27:32.Heaven! Is the highlight of my morning so far. I don't want to have
:27:33. > :27:42.a great big mouthful because I think it looks unattractive on
:27:43. > :27:48.television... Wasabi, can I have a fall, please? Do hyenas eat this,
:27:49. > :27:51.what do they eat generally? They like to eat meat, and when they
:27:52. > :27:55.arrived in England, they thought they could go hunting for zebras and
:27:56. > :28:01.things, but there is nothing aside from the occasional squirrel so they
:28:02. > :28:05.had to learn to go to the supermarket like everyone else. This
:28:06. > :28:11.is lovely. I am just missing some cordial like...
:28:12. > :28:15.is lovely. I am just missing some cordial It's really fresh. I really
:28:16. > :28:22.like that dressing. As I said, grilled beef is lovely. And what
:28:23. > :28:30.nuts are these? Sesame seeds. Ground up with... Sorry, sugar, spring
:28:31. > :28:35.onions and ginger. Do you like the combinations? It is all about fresh
:28:36. > :28:38.and vibrant flavours, this is the perfect match. Lovely, I am glad you
:28:39. > :28:42.have enjoyed it and we had gorgeous wines. To wrap it up there.
:28:43. > :28:44.Well that's all from us today on Saturday Kitchen Live.
:28:45. > :28:46.Thanks to our fantastic studio guests, Nadiya Hussain, Jun Tanaka,
:28:47. > :28:50.All the recipes from the show are on the website:
:28:51. > :28:55.Next week Matt Tebbutt is your host and don't forget Best Bites tomorrow
:28:56. > :28:58.morning at 9.30am on BBC2 ? have a lovely weekend!
:28:59. > :29:09.BBC TWO reveals the bittersweet history of sugar.
:29:10. > :29:12.This is really a chance to create pure magic.
:29:13. > :29:17.Four confectioners explore 400 years of the sweet stuff.