15/07/2017 Saturday Kitchen

Get ready to start your Saturday with 90 minutes of sensational food!

I'm Donal Skehan and this is Saturday Kitchen Live.

There's a top line up in the studio with me today -

Nadiya Hussain, Jun Tanaka and Jane Parkinson!

A very good morning to you all, Nadiya, welcome back,

Nadiya, what are you cooking for us? I'm doing a lovely tart, aubergine

and feta tart with rocket and pine nulnut salad with burnt garlic

dressing. Burnt garlic. I'm very excited about

that. It looks great too. Jment un, what are you cooking for

us? We're cooking outside. The first barbecue.

In theory! So, we are cooking turbot with leeks, girolles and fresh

almonds. OK.

Well let's hope that the rain holds off! Jane, you have wonderful drinks

for us today? I have lovely summery whites and none boozy stuff as well.

So something for everyone. Wonderful. Wonderful.

And we've got some fantastic films from some of the BBC's biggest

food stars: Rick Stein, The Incredible Spice Men,

Our special guest today is an award winning comedian, and novelist.

He's one of the country's most popular entertainers

The legend that is! How are you, Julian.

Thrilled to have you here. I can't remember what awards I have

won! You have won all of them. You have nothing left to win! I see.

So, you have an incredible pedigree, all of these wonderful things you

have done but where does cooking fit into this? I'm not very interested

in cooking! I'm glad you're on the show! I like eating, obviously. But

I can't be doing with the preparation, it is hours. I love

bake-off but it does excite me. You do enjoy eating? Yes.

So, you have to face food heaven and hell, what is your food heaven? I

like the sound of turbot. Anything to do with fish, salmon. Anything

fresh, spicy, in a lemongrassy way. So fresh flavours? Yes.

And your food hell? I am not keen on tomatoes. It doesn't suit me.

Especially cooked in a sauce, sloppy and red. I don't like that.

You have sold it to me now! OK! For your food heaven I am

going to make a salmon, I'll thinly slice fresh salmon

and avocado and then make a dressing with rice wine vinegar,

wasabi and garlic and drizzle over the salmon and then serve with green

beans and spring onions in a sesame That's if you get your heaven. OK.

But if it is hell... It is tomatoes! with roast potatoes,

squash and aubergines with masala paste, then lots of fresh tomatoes

and coconut and then serve with a freshly baked roasted

tomato and garlic naan. You'll have to wait until the end

of the show to find And you at home will

decide Julian's fate! The heaven and hell vote

is open right now just head to the Saturday Kitchen website

before 11am this morning! But we still want you to call

if you have a food or drink question You can also get in touch

through social media Right, on with the cooking,

Nadiya, you're up! What are we making? A tart. But not

the sloppy kind! Right. So this is a simple recipe for the summer.

Something that everyone can give a go to? Absolutely. When I'm cooking

it is all about using up what I have at home. I don't, I like

specifically to go out and get bits but at the beginning of the week I

start off with the best intentions and cook certain things have I

planned. But by the middle and the end of the week, it is all about

what I have left in the house. So I'm giving your leftovers! I thought

you had to be careful with aubergines, can't they poison you?

Oh, my goodness. We will look into it Julian! We'll find out for you.

Hopefully, these once won't poison you today! So, Nadiya, you have been

catapulted into the public eye, the success of Bake Off has led to a who

lot of things. This comes from your new book which accompanies the

series. Tell me about the show? It sees me travelling across the UK and

meeting amazing food producers. So I was with a woman in Wales who makes

rose-water. The only rose-water in this country. Welsh rose-water. Who

knew! And I met an amazing man who smokes fish in a cardboard box.

So doing all of it! Everything! That is what is amazing about British

food. If you think British cuisine, people think it is bland or just pie

and marsh but it is so much more than that.

It is important to refresh our idea of what British food is. Doing a

show like this gives you the opportunity to go out and meet these

people. We did get information on the aubergine, it's the leaves, the

flowers that might be toxic. But a bit of a stretch to what we are

cooking today. I don't normally cook aubergine. It

was something that I heard. We will take the flowers out! So,

this is it, I'm burning garlic. What everyone should do on a

Saturday morning. Such a nice smell to wake up. I

leave them on the edge of the hob and whack it on. Come on.

If you don't have a gas hob. Can you use a blowtorch? Yes, or the oven.

You will not get the charred black, if you do it in the oven but we want

it superblack. And it emphasises the flavours. It

subdues the intensity of the raw garlic flavour? As you cook it, the

outside is black but the inside softens so you have the roasted

garlicky piece, which is lovely. Obviously, we know you for baking in

the tent. But these are savoury dishes, is that passion of yours as

well? My dad owned restaurants. His first job was as a waiter. He did

that and nothing else. He grew up around restaurants, as did I. My dad

is a complete lunatic. As most aedes are. He turns up and says "who

fancies butchering a sheep?" So I can Bushehr a sheep in about an

hour-and-a-half. When you are nine and butchering a sheep. It is always

great! OK! So you learned a lot from an early age.

Yes, I mean how many chickens can you butcher.

I don't know! Let's not do the Omelette Challenge! So, these are

charring. They will cook more in the oven.

You are using shop bought pastry? Always. Doesn't everyone! I thought,

being the Bake Off champion, you would have the time? I don't have

the time. Jment un? I always do buy it in.

It is something that I taught my kids to make. And when you are on a

bakery competition, it is fine. But not anymore. So who cares. Can't you

buy shop-bought aubergines as well? No, I grow those all by myself.

There are a lot of people on Twitter saying they love your facial

expressions and you always cheer them up.

What, this old face? I didn't realise I did that! No! Obviously

the TV world was new to you, or had you had any experience before Bake

Off? No! Can that egg for me.

So, I have sun dried tomato piece Julian. I promise it will be fine.

So, you didn't have that experience but what was the drive to apply for

Bake Off? My husband applied for me. I suffer badly with panic. I was at

home with the kids. He said, I had to go out and do something by

myself. That I couldn't do being at home with the kids all the time. So

I went on the biggest baking show in the country.

Let's just say it doesn't always help! But it is ironic. You really

have a great career right now. It is happening so quickly. How does it

affect you know, being aware of that as an issue? I don't call it a

career, I call it having fun. It's a good approach.

I'm having a great old time. When it's over, it's over. Until then,

I'm having a great time. That's the best approach to have.

If you can chop up the garlic. Whack it in the jar and give it a good

shake. One or two? All three, please.

If you'd like to ask any of us a question then give us a ring

Calls are charged at your standard network rate.

So, the aubergines are looking good. Puff pastry tart. They will reduce

down in the oven a little bit as well.

They are going to cook some more. I have charred them so that they have

the lovely flavour on top and it reduces the cooking time.

We are going to vote for the heavy and hell. If you have not voted go

to the website to ensure to vote and we get a great decision made. I'm

intrigued by the burning of the garlic situation. We are keeping all

of the flesh on the outside. That is important. Chop it up nice and fine

and whack it into the dressing. Where does the idea come from? It is

an interesting idea? In Bangladesh where my family is from, they use

garlic in the chutneys, they burn it and use the flesh. So I have found

more ways of doing it. Wherever I can, I use garlic. You will know

that it is burnt when the smoke alarm goes off! So, my tart is now

being drizzled with egg. My kids call this a fancy pizza.

It does look like it. It is a fancy leftover pizza, what

is better than that? Is it inspired as a trip that you took with the

show? This one less so. This makes up the bulk! That is into the oven

for 20 to 30 minutes. I have one that is done.

It is ready to go. It smells wonderful. These simple recipes are

the ones that I go to. We do talk about fancy recipes on Saturday

Kitchen but this is the sort of thing that many people make at home.

Simple is always best. You have the salad with the pine

nuts? You are checking in with me, making sure! I am used to having a

ten-year-old in the kitchen! You are not far off Nadiya! OK, we have a

knife here ready to go. It looks wonderful. I love the puff pastry.

Even if it is shop-bought. You get that wonderful result.

I love it. So we have the lovely tart. We have our lovely fresh

salad. Tell me the name of the dish as you finish it off with basil over

the top! It is a aubergine and feta tart with rocket and pine nulnut

salad with burnt garlic dressing. And then just a bit of basil on top

of that! Beautiful. That is my kind of food. Perfect.

OK. We are in for a treat. Julian, are you feeling nervous as the

aubergine tart comes your way. It is very clever. I was thinking if

I did that, I would forget something vital, like the pastry! So then you

buy it! It looks wonderful. And spells wonderful.

I feel if you had this for a summer party, it would be very little

effort and great results. Would you be tempted to get into

cooking after seeing it made? I will say yes! How do you get the pastry

to shine. Is that just a bit of egg? Yes.

Beautiful aesthetics! Tuck in. I agree, this is a gorgeous shiny

crust. This is perfect for a summer day.

When we get the two days of summer. We can do it within the two days.

Not this year, it has been amazing. A freak year! It is very simple. Try

it first. I don't want to be the first.

Go for it, you are our guest! Oh, it is lovely. Is this cheese? Yes, fete

feta cheese. Jane, what do you have for? Well,

knowing that Nadiya does not drink alcohol. I have a fantastic summer

cordial. Also inadequata has the kids, so this is a Russian barb and

ginger cordial from Marks Spencer. It matches your T-shirt! That is why

I went for it. Attention to detail! There is a bit of pastry there...

Extra garnish. Just like being at home! Do you like it? I have tried a

few different cordials with the recipe but I found that the rhubarb

was good with the tomato piece, as that was the main flavour. And the

ginger was good with the flavours of the garlic. So that was my choice.

You could choose a lovely white wine if you wanted.

Hey, you can go wild with the cordial. Julian, do you like that?

Yes, if you hadn't told me Russian barb was in there, I would not have

known. I can test the ginger. , If you want a white wine, you can

go for something from Tuscany, that would be wonderful and go well with

the garlic. This is wonderful.

I have been so generous with your portions, I don't have any! I will

share some with you. In theory, we are cooking on the rooftop. Jment

un, remind us what you are making for us?

I'm making turbot and leeks with girolles and fresh almonds!

And don't forget if you want to ask us a question

this morning, just call: 033 0123 1410.

Or you can tweet us a question using the #saturdaykitchen.

And you can also visit our website to vote for Heaven or Hell!

Time now to join Rick Stein on his trip around Bangladesh.

He's exploring a tea plantation and of course manages to eat some

really fascinating dishes and meet equally fascinating

I'm silly, but I did not realise that Bangladesh had anything to do

with tea? Well, we are one of the largest exporters of tea today. We

do not export as much as we used to, because of our population has

increased and local consumption is up, but it's over 130 years old. Tea

was first grown in India in 1834. This plantation must have been set

up about 20 or 30 years later. They do not use the whole British but

only the fresh, new tips and of course they shoot again quite

quickly -- Bush. Here, they brew their tea completely differently to

us, they don't use a teapot but that the leave straight into a sauce pan

of boiling water. We have clothes, cardamom, and sliced ginger.

One of my fondest memories of travelling through Asia, especially

in the Indian subcontinent is being woken up in the early morning of a

train journey, with a cup or class of very strong, sweet tea and

sometimes it was spicy as well, it was called masala chai, and it is

not made with milk but condensed milk which gives it a real

sweetness. To be honest, I'm absolutely addicted to it! What is

so interesting to me about this, is that if you think about India, you

would have thought the natural way of drinking tea would probably be by

sticking it in water, so why this milky and strong drink? That's the

English influence. Until the 20th century the India did not drink much

tea at all. They persuaded factory workers, workers, to have tea

breaks. It wasn't, let's have a rest but let's drink more tea! They

persuaded the railways to encourage people to drink more tea and this is

the kind that they drank. Also in this north-eastern part of the

country, there is a tribe of people who are somewhat distinct from the

rest of the Bangladeshis, and Cameron is taking me to meet the

local head. This is lovely. It is a typical house, built on stilts. Yes!

Hello, welcome! She is the leader of the tribe here. So you are the head

of the tribe? Actually, not head of the tribe, I am a landlord in the

area. But in a way, like head of the tribe but we do have their head man.

-- the headman. It wasn't her who did the actual cooking but her cook.

I've just been writing down what she has been putting into the pan here.

She started with some mustard oil, you can tell that by the dark

colour. Then, she added a good handful of sliced red onions. And

about eight green chilies sliced in half. That will be really hot. She

fried them together for about five minutes. Then, she added one heaped

tablespoon of garlic and ginger, I know that the ratio is heavily in

favour of the ginger in that period. She stirred it and cooked it out a

little bit. Then she added two heaped teaspoons of a spy

-- spice paste. She added ground team in seeds and black sesame

seeds, stirred it all in, and then a lot of salt, and a good handful of

sliced tomatoes. I'm sure it will taste extremely good!

Now, the meat going in here is pork. I think they are pieces of belly

pork which, after being chopped up, they are kept in water to keep the

flies off. That goes into the curry sauce. Watching people click here

makes me incredibly hungry because, inevitably, we are filming.

Everything goes on and on until we are way past lunchtime! Sorry, I'm

just a bit downwind of the wood smoke, making my eyes smarting bit.

It looks really nice, she has added three heaped tablespoons of black

sesame seeds, and they get the sesame seeds black by roasting them

until they are jet black, then making a purity out of them. It is

like adding squid ink in Mediterranean cooking, it adds a

lovely darkness which I think looks really appetising. She also cooked a

chicken and potato curry, and at last, lunch was ready! Thank

goodness, I was almost fainting! Do we eat with our fingers... Or a

spoon? It's up to you. How will you read? With my hand. I will eat with

my hand. This is the nearest that you can get

a royalty in these parts, she does not have any airs and graces and the

food looked wonderful. I just have too most eating with my fingers! I

would love to use a knife and fork, but... When in Rome... How is the

chicken? Good chicken! All right, thank you. Good, village chicken!

Village ticking! Not like our factory chickens back home. Quite

tough but I like tough -- village chicken.

Thanks Rick, what an amazing trip that was!

Now we saw Rick talking about ways to use tea in cooking so I'm

going to show you a clever little recipe using tea!

It is a Smit rolled dish with a fresh potato salad, none of those

mayonnaise laden potato salads this is a very fresh take. -- tea smoked

mackerel. This looks encouraging. Some watercress here? Yes, we will

throw it in with our potato salad. Fennel? No, this is dill, but

similar. We are using mackerel here which I will season with oil, salt

and pepper. The interesting aspect of this is the tea smoking. You can

have one of these on your stove at home. There is some Earl Grey tea in

the bottom, and woodsmoke chips. We have a beautiful eruption of smoke

as we put these in here. I will season it with some sea salt and

black pepper. The fantastic thing is how quickly they cook up. By the

time I am finished talking, they will be beatable! It is clever to

talk and cook at the same time... It is a skill! And where do you get the

hickory smoked things from? You can get them online, there are plenty of

places you can pick them up. I must congratulate you, the third book in

the series of your fantastic line of children's books... I nearly said

cookbooks! No, nobody wants a cookbook from me! Tell me about this

bird installation? It is a holiday read for children -- third

installation. It is for children aged 5-10. And they are a family of

hyenas? Yes, they live in disguise in Teddington! As you do in

Teddington! How did you come up with the inspiration? I drop there, I

made up the story as a child and I would have daydreams, I made a

pastry about my next-door neighbours, that they were not

always what they seemed and they were a family of hyenas. Now they

have children and Mr Bold makes crackers in the cracker factory to

make up for the fact that he is a hyena, and he laughs all the time.

Do the neighbours know that they were an inspiration for the book? It

was a long time, since I was a child... They were a very hairy

family! I'm sure that there is someone very insulted by that!

There's nothing wrong with being hairy, they would take their shirts

off in the summer and flaunt their hairiness but in this book, the

little boy, Bobby, he hurt his leg before they go on holiday and being

a hyena he cannot go to an ordinary hospital as the x-ray would reveal

that he has hyena legs. So he needs to go to a vet so in order to do

that he needs to pretend he is a dog and will spend the whole two weeks

in Cornwall on holiday pretending to be a dog. It sounds quite stressful!

He has a lovely time, he likes rubbing his bottom on lamp posts!

Where did the inspiration for that come from? It's what hyenas like to

do, they like to mark their territory. The book is a conflict

between keeping their disguise going and behaving like a human and giving

way to animal instincts. OK, want for! The mackerel is in the smoker,

I made a quick French mustard dressing and we will put our

potatoes, watercress, spring onions and still in here. While I am making

this, your career is stellar. We have done so many things! My head is

spinning reading what you've done. Your career highlights, can you

point out a couple for me that you enjoy? Aside from being here with

you... Of course, Julian ! If you're going to hang around for

a few decades... I get bored, the children's books are the contrast of

the adult stuff I do. I can do... I can try and do acting in a play this

year, and I will do pantomime at the Palladium Theatre, sometimes I like

being on stage, sometimes I like being at home writing a book and

being isolated. That's the beauty, such a contrast. In pantomime he

will star with Elaine Paige, Superstars! What more do you want

for a night out? We are doing Dick Whittington and she is Queen Rat. I

am the Spirit of the Bells, and a serial being who will take care of

Dick Whittington. I have had some pantomime experience myself... I was

wondering what you were going to say there! I starred as Peter Pan, my

mum would watch my tights in the process... It was scarring. Very

good casting, were you on wires? I was, counterbalanced. Did anything

go wrong? A couple of times I nearly landed flat on my face, and I still

have dreams about it. How many dates will you be doing, people forget

about the runs of pantomime. About 50, 12 shows a week, about twice a

day. At that time of year it's all a bit grim so you may as well live in

a fantasy pantomime world with Elaine Paige! And then spring will

be there soon... It's a long run. The acting on stage is one thing

that you have had a few experiences in the reality television world as

well, from Strictly Come Dancing to winning Big Brother, did you ever

think that you would win so much? Yes, quality entertainment that one!

Top notch! You don't know, you are shut away in this house for weeks on

end. You've no idea if people are voting for you, God bless the

public! If you are to do that kind of thing, you may as well... Go the

extra mile! Abbott I was delighted. What are you doing now? I am slicing

the onions, these are baby potatoes, we have spring onions and some dill,

I have some watercress and hopefully by the time that has happened, the

mackerel will be nicely cooked! What is the secret of chopping like that?

Keep your fingers behind the knife, tuck them in and keep them moving as

you slice it but not as quickly as possible but take your time, be

careful, until you have a nice pine slice on your spring onions. This

goes in... -- fine slice. Not only have you written children's books

but you are quite a respected novelist, how do you switch from

children's books to grown-up books? It takes about five seconds! And a

glass of wine? You had to find your inner child, which we all have. Like

you as Peter Pan. I still feel like it! I regress to being a child when

a write for children. All of the books, in this book, they go on a

camping holiday to Cornwall which is what I did as a child. In my mind,

it's all there, but it is a question of writing it down. And for the

novels, is Derry preference over one or the other? Children's books are

great fun, it's easier, 25,000 words rather than 100 odd... It takes it

out of you, writing for grown-ups. It takes a bit of your body and

soul! It does with me. At the moment, I have written a fourth one

as well, whether the public want one or not... It is coming their way!

That is next year. Then I think there will be a fit, they go on.

While there is momentum and I'm enjoying to going to book events and

talking to children, answering their questions. It must be lovely, it's a

very different thing. I'm guessing you don't feel under as much

pressure as a child is asking you a question, or maybe more pressure? It

is funny, children are so sincere and if you want to make a of

children laugh, they will not humour you or pretend to love. It's a whole

different thing, obviously. Honest laughter is what you are after? Yes.

Wonderful. So we have our potato salad served

up. The mackerel is smoking up. Has it stuck to the pan? Yes, it's

stuck a little to the pan but sometimes, you just have to smooth

over and life will be fine. I would be worried about cleaning

the pan afterwards. I'll be doing that later after the

show! Once you have your mackerel. I will use two forks and separate the

meat. Literally, a piece of mackerel, you could have between two

people as you have the potato salad. Are there bones in it? You can take

out the bones. I once had a bone stuck in the back

of my throat. I was with Joan Collins. The shame of it, I had to

be carried out. Well, I hope that won't happen

today, Julian! Jane, what would you match with something like this? Well

the fish is strong as it is smoked but lots of freshness with the

salad, so as much as you can spend, something like a shab less. So a

good old bottle of shab lips, I think -- Chablis, I think.

Julian, you like the fish? It's a lovely flavour. I can't fault it!

So what will I be making for Julian at the end of the show?

Food heaven, a salmon, avocado salad with a miso dressing?

I'll thinly slice fresh salmon and avocado and then make a dressing

with rice wine vinegar, wasabi and garlic and drizzle over

the salmon and serve with green beans and spring onions

I'll roast potatoes, squash and aubergines with masala

paste, then add onions, lots of tomatoes and coconut

and then serve with a freshly baked roasted tomato and garlic naan.

And don't forget it's you at home who decides if Julian

- Just go to the Saturday Kitchen website now.

There's around 25 minutes left to vote - We'll find out at the end

of the show which dish you voted for.

It's time to catch up with The Incredible Spice Men.

They're in Somerset spicing up the sausages and beans

We are in the heart of Somerset. We are here to meet one of the county's

passionate sausage makers. He has a heard of Gloucester old spots. He

feeds them a diet of Somerset apples.

Hello! Big Jim. We are here to make sausages with you.

Good. Fantastic. I have a spice to put a bang in the

bangers that we are making but can easily be used in burgers or

meatballs. We have nutmeg, garlic, chilli,

dill, ginger. And fennel seeds. Lightly roast them

to release the flavour. Beautiful, chef. It will make the

pork sing. And a tiny touch of tomb Rick it will look and taste

fantastic. Black pepper, a little sea salt and it is done. Add it to a

kilo of pork and the spice and meat is ready for mincing.

The roasted fennel seeds will lift it up. This mixture makes a dozen

sausages. That's it, nice and gently.

That's good. You've done it before?! A couple of times! Mr Singh, the

sausage king. Ready for bang in the banger.

Now, what more fitting end for a sausage, then, than the great

British breakfast. But it could be greater. We are going to spice up

the holey trinity of sausage, eggs and beans. For that we need a

willing cafe. Do you see what I see, chef? Trucks.

Where there are trucks, there is a greasy spoon.

This cafe is presided over by head waitress, Dawn Pollard.

Have you been tempted to give your customers a little spice in the

food? No, we haven't. So your catchy is traditional? Yes.

Do you think we could get away with selling them something different? If

the plate comes back empty and themselve enjoyed it, yes, if not...

Now you are caring me. So, are we ready for clean plates all around?

I'm a little nervous. Yes, let's give it a shot. So,

careful spicing. For the eggs, a sprinkle of diced red onion.

Sir, green chilli? Add a teaspoon of mild green chilli. Don't be scared,

it makes the egg yolk taste heavenly.

A bang, chef. To finish off it is important to

flip the eggs over to brown the onions through. Next the baked

beans. And a mixture to add to it to. For a standard tin of beans,

four centimetres of ginger, two garlic cloves, a small onion and a

daysed chilli. Spicing beans takes a leap of faith but ginger and pulses

are perfect partners. Try it once and you will never look back. A

sprinkle of cumin for crunch and depth.

Is that enough? Yes, chef. Finally, stir it through the beans with a

handful of fresh coriander. Now, will a spicy fiddling make

Dawn's punters love their fry-up more or less? Good morning, Gents. A

couple of English? Can we introduce a bit of zing to it? Yes.

This gentlemen wants a spicy sausage in a bun.

No problem. Do you like spicy food? Not hot-hot.

Try it. You will love it. There you go, against. Tastes

different. It's a bit spicy but it's all right.

Quite nice. Yes! Now the boss! Indeed. A clean

plate. Well done.

I liked the spicy sausages, and I didn't know you could do that with

baked beans. Are you putting it on the menu here?

I'm going to speak to Dawn. So, Dawn, stars, how many will you give

us? Two stars! So, will Dawn put it on the menu? I think we'll give it a

go. That's a success, chef.

Yes. British banger are the best.

We make the best British bangers in the world.

Best banging banger is the best British banger.

Oh, goodness. Let's just eat them. It's good fun!

Well, everyone at this time of the year is thinking barbecues, so we

have braved the British summer to come up to the roof to make a

barbecue. We have Julian punched on a stool and Jun Tanaka with us. So

what are we going to make? We are going to make turbot with leeks,

girolles and fresh almonds. . The first thing I have to do is get the

turbot on. What does this work well with? Other

than turbot? It will work with cod or lemon sole.

There are a lot of elements to the dish and interesting ones. What are

we serving alongside the dish? There a some barbecue leeks. So I have

split them. Clean the dirt from the inside, a little salt and olive oil

and they go on the barbecue as well. . You never think of barb queuing a

leek. I saw people grilling vegetables.

Grilled lettuce is the thing. Nadiya grilled her aubergines. But not a

thing in Julia Clary's world? I don't hold with cooking barbeques. I

haven't got the facilities. This is a whole new world.

I can imagine. Is your mind being blown? No, it is being distracted by

the neighbours, hanging out their washing.

Are they really?! Hello! Don't mind us! Right. This smells wonderful.

With the leeks on and the fish on. And the girolles, the mushrooms.

Wow! That is hot. Always use a cloth.

No asbestos thingers here. That makes a mini frying pan.

Tell me about the restaurant. It's been open two years. A

year-and-a-half. And in ten months you had a Michelin star. A genuine

surprise. When I opened on the 9th it was neighbourhood restaurant.

Simple food. The kind of food that I cook for friends and family. All of

the dishes are made for sharing. Three to four ingredients on a

plate. And it has a really warm, casual vibe about it. All of the

dishes are French Mediterranean. Served in the middle of of the table

and everyone just tucks in. To get the star after ten months was a

genuine surprise. Amazing for all of the guys that work in the

restaurant. And you got Menu of the Year last

week? Yes! Incredible. Again, a bit of a surprise.

So this was not all planned? This was something that all of a sudden

came to you! But a lot of hard works goes in? It does. Opening any

restaurant is incredibly hard work and stressful. But it's the best

thing I have ever done. It's the happiest I've been in my career.

100%. And getting the star was the second best thing that happened to

me. First being I got engaged. Congratulations! When are you

getting married, in September? Yes. September. I asked her two weeks

before we got the star and I'm kind of glad it worked that way around,

otherwise it would not feel as genuine. You are in the euphoria of

winning an accolade... Yes, and then getting engaged! Congratulations.

Is this dish inspired by a visit to your engagement destination? Snow am

I right in thinking that Yes, the inspiration for this came from a

trip to San Sebastien, a coastal town in the Basque country in

northern Spain. I went there for my stag. One of the local dishes is a

whole turbot which is clamped in this huge fish clamp and on an open

barbecue. The flavour from it was so delicious, I thought I had to get

turbot. Imimpressed you remembered the dish

after your stag do in San Sebastien... Photos! So we have the

fish. It is grilling beautifully. It is looking good. I have lemon for

the butter you are creating. Tell me about the butter? The butter is

softened with cayenne pepper. I'm going to get a greater.

. I will add lemon zest, lemon thyme and lemon juice and ground almonds.

So that ties in with the fresh almonds, to the butter and then I'm

going to add a little bit of this on top of the fish and the leeks and

the mushrooms. It's a clever mix. Something you

could easily make up and have for a grilling like this. Julian, are you

enjoying the smells here? It is delicious. What did you do with the

cucumber? You put it in water? It is for pickling.

What is in the liquid? It is sugar and rice vinegar.

That's it? Yes. We peeled, deseeded it and diced it up. But then you put

this through the sauce you are making so that you get the acidic

taste. The pickled cucumber is fresh. You

can use little corn cons if you wish but with the fresh one you get the

vibrant flavour which you need for the dish.

Wonderful it is looking good up here. Are you looking forward to

this in the studio guys?! We are really looking forward to it. Love a

man with lots of butter. Bring it down! We are looking good. The is

coming together. Essentially, you can have this but

are made up. I like the fact that you have ground almonds and here. It

is an interesting addition. It is a wonderful nutty flavour which works

well with that Herbert. Wonderful. Everything is in there. -- turbot.

We are still waiting for your Heaven and Hell votes, are you nervous,

Julian? Nervous as a kitten? And it looks that way too. I did not have

you that way. Moving swiftly on... The butter is being added to the

mushrooms! How long do we have left? About two minutes. This is the

interesting aspect, with a fish dish, you don't necessarily think of

mixing meat in, like a traditional surf and turf, you add brown chicken

stock. The leeks are charring. It is a barbecue. Kind of on fire... It is

a barbecue! For the source it is brown butter, I am browning it in

the saucepan over here. Once it has a nice and nutty caramelised colour,

I will add brown chicken stock which adds a depth of flavour. You don't

have too add chicken stock, but I think it needs it. With the turbot

you notice a difference when you have the chicken stock, I will put

it onto the heat again. To make sure it is cooked. And with herbs, we

have some flat leaf parsley and tarragon. It is all very fresh and

summary. Exactly! A little bit of butter. A touch to bring it all

together. She said she always trusted a man who uses a lot of

butter, Nadiya... Fresh almonds going there. These are the kinds of

dishes that you would expect to have? These went on the menu two

weeks ago. It sells really well. The turbot, it is like no... You haven't

cut yourself? ! Carry on... I have just cut my finger but that is OK

because this is live television with sharp knives, we are fine. Let's

plate up! I will crack on through... Luckily I got the herbs chopped in

time... Let me take over... OK, we are fine. The fish is looking good.

I am going to wrap a tea towel around me and make sure we are good!

Nothing like a bit of blood on a Saturday morning to get you a live

and kicking! I am glad that you are here, otherwise we would be in

trouble. Please don't touch me with it! It isn't that hand! We are fine!

Just moved to the side of it, we are fine... I don't normally present

television with a towel around my hand but today, we are fine. Stop

being so dramatic! You poor thing, are you feeling faint? I may need

you to carry me to the studio in a moment but we should be OK. Ayew OK,

are you sure? Yes, I hope you have plasters in the studio for me, thank

you very much! I am minus a finger. We have a whole box! We are

finishing with some capers, a bit of butter and the brown chicken stock.

Tell me about that? It adds a wonderful and earthy flavour. A deep

flavour to the turbot. The best way to tell when the fish is cooked...

Let's show off some of that beautiful butter sauce. You get a

skewer into the centre like so, leave it a while, take it out... And

it should be hot. Once it is hot in the centre and the skewer is heated

up, you should be good? Yes. We are good, we are going to

plate up. The dishes ready to go. I am doing it with one hand. Is this

the end of your career? This is probably it... Do you have any

children's books I could start writing? You don't have the gift,

you are a Kirk! Anyone could give it a go... What a shame, never mind...

Peter Pan! I will go back into pantomime, it will be ground. And we

are worried about the rain? Who cares about it when you have chopped

off your finger. It's live television, it's fine. The pain is

numbing and Darling and suddenly I feel better.

We will see how we are when I get into the studio. St John's

ambulance... This is looking wonderful. People get nervous about

a barbecue outside, especially with fish. But you get great results and

a lovely smoky finish to it. Here is the source... Everything is in

there. There is pickled cucumber in there, capers, a lot of fresh herbs,

and it has come together beautifully. A bit of lemon juice.

Nice and fresh. He did not get tense and shouting, like some chefs! I am

very calm! Are you suggesting anyone is? Some are, that is all part of

it. Mentioning no names... Are you all right? I am good, is everyone

OK? I am OK... Good! We will bring it down. What is the dish? Barbecue

turbot with fresh almonds and leeks and girolles. Jane, can you tell us

about the wine that we will be having? I have a medicinal wine

here! The wine that I have chosen with this is a test go Finest

Falanghina del Sannio. Nadiya, I would serve you and iced tea with it

for the rich flavour. It comes from the north of Naples and it is new to

Tesco. It is ?9 but hopefully the other guys will see that it is

fantastic value for money. It balances the richness of the dish

with the freshness. Here we go... That was very fast! We practised in

rehearsals. I had a finger in rehearsals! We have medicinal wine

here... I was just saying I have a Tesco Finest wine, Finest Falanghina

del Sannio. It is native to Italy and I love this with this particular

recipe. I have tried a few wines but this has a richness balance. The

Tang marries to that as well. Hopefully you like them together! It

is very tasty. Digging, guys. Let me know what you think. I will stick to

the wine... I'm glad you made it downstairs OK! I can do some things,

I try and manage walking! The things you do to get out of work... I will

ask you to take over for the rest of the show. How is the fish? Another

Michelin star from me, it is divine! We should definitely barbecue fish

more... Wonderful, guys. Still to come,

but scrumptious treat She's dishing up a breakfast bar,

using medjool dates, and loads of delicious seeds.

And it's almost omelette challenge time.

And this week's puns are in honour of Wimbledon's final weekend,

Can Nadiya or Jun SERVE up the fastest omelette

Will either of them SMASH it to make an ACE omelette?

You must stick to the rules, no BACK HANDED behaviour

And will Julian get his food heaven, a salmon, avocado and rocket salad

with a miso dressing with green beans or food hell, tomato

and vegetable curry with a roast tomato and garlic naan?

There's still a chance for you to vote on the website and we'll find

It's now time for a tasty recipe from Si and Dave, The Hairy Bikers!

They're cooking rose veal tonnato to remind us how

important it is in the UK to eat sustainable veal!

next up, we are cooking with a kind of beef that has been missing from

our menus for some time, and with good reason... But it is poised to

make a sustainable and ethical comeback and we are being encouraged

to eat it with a clear conscience. Rose veal We are fortunate in

Britain to have a product unique to our country. It is kind of beefy but

it isn't beef. No, it is veal, but it is rose veal. It isn't white

veal, that is the veal that people don't like to eat for ethical

reasons and it was made illegal in Britain in 1990. But, rose veal is a

different thing altogether. Rose veal is the by-product of the dairy

industry. Most calves, and the reason we should be eating it, most

are killed at six months old, the same as most lands and pics. Make

sure, if you are going to buy veal, that it is from the UK as we are the

best in the world are producing it and we do say ethically. For us, it

has opened the doors to wonderful recipes that we love but otherwise

may not have coped. One of these is the tonnato, veal and tuna sauce. It

is an Italian dish, as the name suggests, made even better by using

succulent British rose veal, and we think it is a future classic. It's a

mad dish, at first you think, yuk! But it is basically poached veal

fill its done in an elaborate stock and you serve it in a Tudor

mayonnaise, -- tuna mayonnaise. But we have not set you wrong so far!

First, you make the stock in which to poach the veal. We have a stick

of celery halved, two carrots, and some show lots. You've guessed it,

they are all have. Six peppercorns, a bunch of thyme, 200 millilitres of

white wine, half a litre chicken stock, and you season. Pop the lid

on... And we need to cook that for 30 minutes. When the 30 minutes are

up, gently lowered the veal into the stock. It will take 15 minutes to

poach and what we need to do is turn it two, three, maybe four times to

make sure that it is evenly cooked. Now, reduce the heat until it is

just simmering. Now... Look at this little beauty. It is poached, look

at all of the flavour. While all the veal cools, you need all of the

ingredients together for your mayonnaise. Two egg yolks. One can

tuna. A tablespoon of baby capers, 1.5 tablespoons of lemon juice, two

teaspoons of Dijon mustard. You can't go wrong with beef and

mustard! Half a teaspoon of caster sugar. And a quarter of a teaspoon

of sea salt. Now, with the blender blades still going, gradually add

100 millilitres of sunflower oil and 50 millilitres of olive oil. Look at

that, smoother than a velvet meerkat!

Yes. Spoon a bull. Too spreadable, so we need to let it down, with a

bit of cooking stock. If you add more liquid, you need to do so over

rotating blades. -- too spoonable. I think that is probably enough... I

think you are right. Once the veal has cooled, season and wrap it

tightly in the clingfilm. Then, twist... At both ends. And that is

our fillet. Put it in the fridge to cool overnight and then it is ready

to serve! It is almost time to eat our British Italian combination, but

before we do, we need to start on the adornments. Chopped a small

handful of flat leaf parsley, the way that you can tell a tonnato is

set out on the plate, it is very specific, served always with

parsley, capers, caper berries and sliced lemon. We need to cut this

very thin, the best way of doing that is keeping the clingfilm and

say that it is firm and cutting through it... Just try and cut as

thin as possible. It is what I would describe as medium. You have too

served cold. It is cooked through, it is not bloody, it is just right.

It has been rested. It is such a precious dish. The fill it is quite

expensive, it goes quite a long way when you do it this way. It is

superb. It is a nice centre... You want plenty of this...

A little bit of caper berries. Perfect.

It is the most wonderful mixture. To make it more savoury, when you add

the tuna, you can add anchovy fillets. But I think that is right

with tuna. Here it is, rose veal tonnato. A

I have survived. Just lost the top of my nail!

- Julian's heaven and hell vote is now closed!

We'll reveal which one it will be at the end of the show!

Right, let's get some calls from our viewers!

First sup Martin from limbth, when is your question, Martin? I have

friends coming over for a barbecue and I have a nice rack of ribs. I

want a mayonnaise or a sauce to Make something different.

So, I presume this is pork ribs. Cooking pork, you can worry it would

be undercooked. So poach it or boil it in chicken stock for about 20

minutes. Then put the marinade on. With the marinade add ginger,

garlic, chilli, soy sauce, sake, if you haven't got the sake, use

sherry. Some tomato ketchup and red vine vinegar. Marinade it a couple

of hours. Straight on to the barbecue and once the char is on

there. It is cooked. Jane, a wine to go with that? I

would go maybe a red wine, maybe a Spanish Rioja, one is called Bilbo.

That would be delicious with the umame flavours that jment un has put

together with the pork. Fantastic.

Julian, you have a tweet? It is from Ryan. He is looking for a cake to

make for his grandmother tomorrow. That is nice.

I would do something classic like the carrot cake and take away the

carrot with parsnip. When it is cooked in a cake it gives off a

great smell. Unreal. Like nothing. Add a little orange zest and bake it

like you would a normal carrot cake with cream cheese frosting. Really

delicious. And back to the phone, our next

caller is Angie from Kidderminster. What is your question? My dad has an

abundance of courgettes in the garden. I'm looking for something to

do with them. Lots of courgettes? What to do with

that? When you get a glut of fruit or vegetables, I like deep frying

courgettes, thinly sliced in a batter, a little bit of gram flour

and parmesan cheese. Deep fry them in batches. I think owl will get rid

of all of your courgettes. Jane, a wine. You could go with a

sparkling wine that would help to cut through the fattiness.

Do you like the sound of that, Angie? Wonderful.

Time now for one of our foodie films!

It's the height of the pea season in the UK at the moment,

so we headed up to the county of peas ? Lincolnshire to find out

how this year's weather has affected the crops!

2017 has seen a year of quite a few different weather scenarios. We

started Ofcoming out of a warm winter. We have had little moisture.

This has affected the pea plant. It has grown shorter than it would.

This has led to challenging conditions harvesting, which, align

with the 30 Celsius heat we had two or three weeks ago, has put pressure

on. But because of the quality, because of the sunshine, it is

absolutely fantastic. As soon as we have popped the peas from the pods,

the peas are starting to run some enzymes and starting to deteriorate.

That is why it is vital to get them frozen as quickly as possible. It is

hard to be precise when they deteriorate but not six hours on.

From the first pod popped, they will be frozen within 150 minutes. That

is really the quickest that you can do it.

Peas arrive on site. They take about 25 minutes to go from being tipped

into the hopper, to coming out of the end of the freezer at minus 18

Celsius. To do that operation, it's got to be quite strict. It is almost

like military planning. You have to make sure that the freezer is at the

right temperatures, the time for travelling, going through the line,

the vining it must be ensured that the load size is right to get it all

in within 150 minutes! More and more people are using it as an

ingredient, weather you are sprinkle it on a carbonara or a tikka

Marsala, or a stew it is a very versatile vegetable.

You sale in the vitamins in the nature process. Somebody said it is

like nature's pause button. If you think back in history,

everything was hand picked. It was a family affair. Families would leave

the city, go to pick peas, it was a very British thing and which, as we

are the largest producer in northern Europe, we only eat the most peas.

We have fallen in love with them, hook, line and sinker! Very good.

Lots of new uses for peas. You have an interesting take on peas, Jane? I

have a new discovery. It's a nonalcoholic gin. One of the

botanicals in it is peas, along with spear mint, hay and thyme. It

produces a fresh tasting grown up aperitif for grown ups who don't

want alcohol. And you are barnishing with peas!

Yes, a well-known alcoholic gin has done this with cucumber but it is

with peas. It is a really refreshing taste.

Very fresh tasting. It has a real pea flavour.

Did you say it has hay in it? Yes it is one of the botanicals! Well, I'm

a fan, Jane! It's interesting. It's an interesting mix.

It is yum. It is a tonic with peas.

I'm sure we will be all making peacock tails over the weekend!

Nadiya you're on 35.84 and Jun you're yet to make

it on to this board - It could be a tense one!

You both know the rules - You must use three eggs but feel free

to use anything else from the ingredients

in front of you to make them as tasty as possible.

The clocks stop when your omelette hits the plates.

Let's put the clocks on the screen for everyone at home please.

Don't make me take my shoes off! Argh!

Very nice. Off to a quick start today. Oh, we have omelettes on

fire. Fantastic. The quickest scramble I have ever seen. I'm ready

with my fork. This could be interesting.

Oh, it is hitting the pan and the plate. Beautifully done.

Oh, my goodness. This is looking good. Did we season it? I can't

remember! It looks wonderful. I'm going to give it a try. OK. It's

a little runny on the inside. But I have cooked bits here.

It is always slightly runny. That is how they all do it.

Nadiya, I haven't chosen the winner. Oh, is there a winner now? We don't

need the winner, just the times. Very nice. Good seasoning.

Fantastic. Let's find the times. Nadiya did you

beat your time. I hope so. I really hope so. I am

not competitive! I don't need to win, just times! So, it was 26.32.

That is pretty good. That gets you on. I have no pen, I will imagine

that is what it is, that brings you to somewhere around here.

Who did I beat? That brings you to around this mark here. That is high

enough. That will do me.

And jment un, are you feeling confident you have made it to the

board. I would hate to put you in the bin.

I do. I am feeling confident. It is slightly better than that one.

Oh, 23.80. So, you make the board also. I will

put them up when a get a pen later on.

So will Julian get his food heaven, a salmon, avocado and rocket salad

with a miso dressing and green beans with a sesame sauce or food hell,

tomato and vegetable curry with a roast tomato and garlic naan?

We'll find what you voted for, after Nigella Lawson makes breakfast

I don't believe it's possible to live well without eating well. Of

course, this means different things on different days but whatever the

day I want food that makes me feel good, not just when I'm eating it...

But when I'm cooking it too. That's a big heap of gorgeousness there.

Now, come with me if you will, to the dark side and I mean dark.

I believe with all my heart, that what and how we cook can make us

feel better and more alive. Yum! Absolutely delicious! For me, a

meal, however simple, is a celebration of life and life is

there to be celebrated! On mornings when I need to grab and

go, it's breakfast bars I want. I've made breakfast bars before but these

are breakfast bars so full of seeds you will start sprouting and packed

with all manner of smug inducing ingredients, which I will not go

into. I need to consult this section.

I morning other things I will be requiring cheer seeds, goji berries

and flax seeds. Bear with me on this! There not suggesta, flour or

eggs in the breakfast bar, so you need something to hold these

wonderous ingredients together. That something is the medjool date.

The fruit of kings! Medjool dates have such a wonderful caramely,

treacly taste. The most divinedible glue that I can think of.

On top of that, that wonderful pile of torn dates, I need some cinnamon.

And a generous splosh of water. That will help this a bit.

These need to bubble for a few moments, just until they are soft

enough to be mashed to a rough puree with a fork.

And now everything else... Some oats... Some chia seeds. These help

everything stick together. Plus they're meant to be improbably

good for you. And I'm using cocoa anybodies. It gives a sharp flavour

and a lot of crunch. These are cocoa beans fragmented. And now flax

seeds. I'm not just using masses of different seeds and ingredients for

the health of it but because I want the maximum contrast of chew and

crunch and texture. I love the flax seeds.

They give a rather gentle crunch. Now a rather more boisterous crunch,

my favourite seed of all, pumpkin seed.

-- gogji berries, I don't just use them because they are meant to be

fabulous but because they are delicious. I don't have anything

against gluten but this makes quite a lot, I like to share them out. If

it is gluten free, it has universal appeal. Makes it all together... I

know, that if I did not absolutely love the taste of these, I would not

be making them. Now, the medjool dates. This is the most sensational

and beautifully scented sludge. In it goes! I'm going to glove up. The

dates are hot and they are very sticky... What I like to do is to

make a batch of these at the weekend and then I have fuel for first thing

in the morning throughout the week. Now, a bit more score

-- squidge. 30 minutes in the oven and I will be blessed with 16

born-again breakfast bars. Also very handy for a packed lunch and, for

me, fantastic four to 4pm slump! -- it is fantastic for the 4pm slump.

Right, time to find out whether Julian is getting his food

heaven or food hell, food heaven - salmon!

I'll thinly slice fresh salmon and avocado and then make a dressing

with rice wine vinegar, wasabi and garlic and drizzle over

the salmon and then serve with a salad of green beans

and spring onions with sesame seeds, soy ginger.

and aubergines with masala paste, then add onions, lots of tomatoes

and coconut and then serve with a freshly made roasted tomato

We have a vote that has taken place, it is very tense, as you can

imagine. Thousands in their droves voted, and the news is that there

were only 17 votes in the difference. The good news is... Your

Food Heaven has got it! We will make this beautiful dish.

God bless the general public! I was not that worried, you would have

made that delicious I would expect. We are doing this beautiful salmon,

thank you to everyone who voted at home. We will crack on with this

very simple dish. You guys are going to make the dressing, sliced the

salmon and make... We have a sesame dressing with green beans and we

will make a worse I'll be dressing. -- a wasabi dressing. Do I

normally... Have you tried wasabi, these kinds of flavours? I love all

of that. Do you have a mission in star? I don't, but you have enough

for all of us, we are fine! You won Big Brother, was that a high point

of your career, did you enjoy those aspects of it? I have learned to

kind of go with the flow. If someone asks you to do something like come

on the show... You just say yes! It gets me out the house. And Big

Brother gets you out the house for weeks on end... It was interesting,

I've always liked watching it so I thought it would be interesting to

be on the other side. And the contrast of doing something like

that, you have no idea how the will react. You have done stand-up... In

that show you are filmed all the time, you need to say something

interesting twice a day and they use it in the edit! That's all you

need... The rest of the time I sat in the corner. It was full on all

the time. Was it tiring? I can't remember, it was so long ago. Would

you forget that the cameras were there? You would, unfortunately

there was a nasty bug going around the camera crew on that show, see

you could hear all of the cameramen coughing laterally behind the walls!

Lovely... Throughout the time in the house? For three weeks, that bug was

going around... Delightful(!) You are not the only children's author

in the studio today, you have also written children's books, Nadi? It

is great but my children are overly critical! If they think that

something doesn't work, they will tell me, take that out. So I do.

Even my fashion decisions are based on what they think. It is all about

an honest audience. I like that there are three people making my

lunch... You have a team at looking after you! What could possibly go

wrong? You are overseeing. You have a good view at what is happening.

Nadi is making the most gorgeous sesame dressing for the green beans.

Can you smell the nutty aroma in the air? I can. It will coat these green

beans. You can use it for beef. Use it nicely over grid of beef and it

is gorgeous. The salmon is nicely sliced, this is one of those dishes

where it looks quite impressive and you've done very little effort... So

so far, you have sliced the salmon... Chopped up and avocado and

Nadiya has been busy with the nuts? She is making the most beautiful

dressing in the world... We have the dressing, the avocados, it is really

about creating beauty in the dish as well. We have lovely slices of

avocado, which are being topped with a freshly sliced salmon. You want to

thinly slice this, just so it looks like this. You do a lot of touring,

do you enjoy that aspect of it? I do, it is very fulfilling, a

creative experience because you do a different show to different

audiences every night, it evolves as it goes along. And in terms of

towns, you have been up and down the country, are there any favourite

towns that you know you will get a great reaction at? I was in Plymouth

yesterday, it is very cheerful there. Most places have a charm, you

go and sit in your dressing room, then you are on stage, then you go

to a tree Hotel... You don't really get a feel for them... You don't

absorb the atmosphere? Not in 24 hours. I like to go to the Midlands,

they are nice. You can tell if they laugh a lot and they laugh easy, I

find. Easy laughs! And EU have any tours -- do you have any tours

coming up? Do you want these ones on? I can turn them off... It is a

waste of energy. You can turn them off, if you want. You have an

interesting food background, your mother used to cook and she had an

issue with a chocolate cake once? You kept that anecdote up your

sleeve... I've been waiting all show! In case the conversation run

dry... Thankfully we had it to use! She had a chocolate cake and in the

cupboard you use to keep your products in glass jars, there was

chocolate, cocoa powder and next to it was gravy powder. What do you

think she did? She made gravy cake! My sister had a slice first and she

said, this is horrible. My mother said, don't be so rude, eat it! It

wasn't until she tried it herself she realised the hilarity of her

mistake! It didn't catch on? It is a family anecdote, shared with the

nation. This tell me a bit about her cooking skills, she used to cook in

a code, is that true? No... -- cook in a coat. She was a working mother.

She would peel the potatoes before she even took a coat off, it didn't

mean that she cooked in a coat! My nose said that, I just had an image

of your mother cooking in a coat. -- notes. She is watching now, I hope

you haven't caused offence! We are finishing the dish with rocket and

coriander on top, with the wasabi dressing and the gorgeous toasted

sesame seeds. It is served alongside the green

beans, with the sesame dressing. It smells wonderful! Tell me about what

you did with the green beans and dressing. Toasted the sesame

seeds... Put it in the pestle and mortar, ginger, spring onions, soy

sauce and sugar, mixed up. You can put it on anything. It is peppery

with the wasabi in there. Jane, you will serve a lovely wine to go with

it? I will grab the knives and forks... We want to tuck in. I might

need someone with less sleepy fingers... There you go! Miracle.

This is a Waitrose own label Gruner Veltliner from Austria. It is ?7.99

from Waitrose, Gruner Veltliner is a darling grape variety that goes with

a lot of fish dishes and I find this is really good with the army

flavours, sesame, and can stand up to wasabi as long as it isn't too

strong. It is crisp, fresh, and a really good example of this variety

from Austria. I taste gooseberries. A good nose! Daykin, this is your

Heaven! Is the highlight of my morning so far. I don't want to have

a great big mouthful because I think it looks unattractive on

television... Wasabi, can I have a fall, please? Do hyenas eat this,

what do they eat generally? They like to eat meat, and when they

arrived in England, they thought they could go hunting for zebras and

things, but there is nothing aside from the occasional squirrel so they

had to learn to go to the supermarket like everyone else. This

is lovely. I am just missing some cordial like...

is lovely. I am just missing some cordial It's really fresh. I really

like that dressing. As I said, grilled beef is lovely. And what

nuts are these? Sesame seeds. Ground up with... Sorry, sugar, spring

onions and ginger. Do you like the combinations? It is all about fresh

and vibrant flavours, this is the perfect match. Lovely, I am glad you

have enjoyed it and we had gorgeous wines. To wrap it up there.

Well that's all from us today on Saturday Kitchen Live.

Thanks to our fantastic studio guests, Nadiya Hussain, Jun Tanaka,

All the recipes from the show are on the website:

Next week Matt Tebbutt is your host and don't forget Best Bites tomorrow

morning at 9.30am on BBC2 ? have a lovely weekend!

BBC TWO reveals the bittersweet history of sugar.

This is really a chance to create pure magic.

Four confectioners explore 400 years of the sweet stuff.