:00:07. > :00:32.Good morning, I'm Donal Skehan, and this is Saturday Kitchen Live!
:00:33. > :00:39.Welcome to the show. I am new to the show but the rest of the menu is as
:00:40. > :00:45.normal. Two great chefs cooking live and the pick of the BBC archives.
:00:46. > :00:50.You know Theo Randall, a regular on Saturday Kitchen. Hopefully he will
:00:51. > :00:52.help out if I get lost. Next, a new face to the show, Sabrina
:00:53. > :00:55.help out if I get lost. Next, a new from a great he'd restaurant in
:00:56. > :00:59.London as well. Good morning to you both.
:01:00. > :00:59.Good morning. Good morning. Feeling as nervous as I am? Just a
:01:00. > :01:06.little. Feeling as nervous as I am? Just a
:01:07. > :01:11.What is on the menu, Theo? I am doing a delicious spaghetti with
:01:12. > :01:12.seafood. It has clams, prawns, squid, a touch of white wine,
:01:13. > :01:20.delicious. squid, a touch of white wine,
:01:21. > :01:21.Sabrina, what are you cooking? I am cooking ricotta gnudi with peas and
:01:22. > :01:31.broad Looking gorgeous. A good sauce.
:01:32. > :01:40.Well, gnudi is a good way to start the show. How go good does it all
:01:41. > :01:47.sound. Also, we have the Hairy Bikers, James Martin, Rick
:01:48. > :02:00.sound. Also, we have the Hairy our guest, this morning it is the
:02:01. > :02:05.brilliant actor, Martin Cuniston. Good to see you, Martin. Now, I
:02:06. > :02:12.noticed you don't have a beautiful English accent but a Scottish
:02:13. > :02:16.accent?! Yes, a very broad accent. A lot of people ask why I play at
:02:17. > :02:21.London but it was not by choice. It is the way that the character was
:02:22. > :02:25.written in the show. It would have made my life easier. But it does
:02:26. > :02:28.help the character. That is one of the great things with the writing of
:02:29. > :02:34.the story. Steve, as well as being a good guy
:02:35. > :02:38.is also annoying. He wear as lot of waistcoats it is an accent that I
:02:39. > :02:44.find annoying. That is good to know! Are you a food
:02:45. > :02:48.Land Rover? Yes, I am. But probably not the kind of food that you cook.
:02:49. > :02:54.Which I'm excited about. But I have a terrible diet. So I'm excited to
:02:55. > :02:58.get healthy food. I have lived on catering food and hotel food and
:02:59. > :03:03.takeaways for the last ten years. I think that we can differently
:03:04. > :03:08.improve on that. At the end of the programme I will cook either food
:03:09. > :03:11.heavy on or food hell. It is up to the guests in the studio and the
:03:12. > :03:17.viewers at home to decide which you get. Tell us about your food heaven?
:03:18. > :03:22.I am a bit of a chicken wing connoisseur! I love a good chicken
:03:23. > :03:28.wing, after a night out or a few. I spend a lot of time in America,
:03:29. > :03:35.there is a big bar culture, watching a game... So, you would be happy
:03:36. > :03:40.with a bucket of chicken wings? Yes but I would like a nice bucket of
:03:41. > :03:45.chicken wings. The food hell, tell us about that? I
:03:46. > :03:47.am not keen on anything fishy. Sushi or anything looking at me. That is
:03:48. > :03:54.not really for me. OK. Well a lot to think about. So
:03:55. > :03:59.either chicken wings or a fish. For food heaven, I will serve the
:04:00. > :04:08.chicken wings in a buffalo style. Deep fried ands toed in hot Chile
:04:09. > :04:14.sauce, paprika, served with a salad and a lemon dressing. And Martin
:04:15. > :04:21.could be having food hell. Seabass. Wrapped in paper, baked with ginger,
:04:22. > :04:30.lime juice, fish sauce and bok choi. Served whole, as it is hell with a
:04:31. > :04:35.sweet and sour Thai-style salad with carrots, cucumbers and lettuce. We
:04:36. > :04:42.get to find out what Martin eats at the end of the show.
:04:43. > :04:47.A few of us can put a question to us live later on. If I get to speak to
:04:48. > :04:54.you, remember I will be asking if you want Martin to face food heaven
:04:55. > :05:00.or hell. Send us questions also through social media.
:05:01. > :05:05.If you are watching catch-up, please don't call in, we are not here
:05:06. > :05:09.anymore! Right, Martin, are you hungry? I am.
:05:10. > :05:14.First up to cook, it is the man himself, Theo Randall.
:05:15. > :05:19.So, I'm excited to be cooking alongside you, what are we going to
:05:20. > :05:24.make? It is spaghetti with seafood. I have put the pasta in, we have
:05:25. > :05:32.seven minutes to make the sauce it is very, very quick. So we have
:05:33. > :05:40.prawns, squid, clams, Some tomatoes. Taste these, they are sweet and
:05:41. > :05:44.delicious. With a little chilli, touch of parsley and some white
:05:45. > :05:51.wine. So, what do I do to help? Firstly,
:05:52. > :05:57.put the spaghetti in. Is this like angel hair spaghetti?
:05:58. > :06:03.It is a grade up. It takes seven minutes. It is like a vermicelli. Is
:06:04. > :06:10.little thicker. A little more robust. Perfect for the dish.
:06:11. > :06:15.Could you use linguini? You can use spaghetti or linguini. But this is
:06:16. > :06:19.nice as it cooks quickly. Handy for live television! And
:06:20. > :06:24.brilliant as it is quick to cook at home. You can get it ready, do the
:06:25. > :06:28.preparation, and make a delicious plate of pasta in seven minutes.
:06:29. > :06:32.Fantastic. You will be a hero at home. You are cutting the squid. For
:06:33. > :06:36.someone making this at home, I think that squid can be worrying, can you
:06:37. > :06:43.get the fishmonger to do this at home? You can. You can buy cleaned
:06:44. > :06:46.squid from the fishmongers. But do the last bit of preparation
:06:47. > :06:49.yourself, chopping up the squid. That is important to get the right
:06:50. > :07:00.size. In terms of seafood, what is the
:07:01. > :07:05.classic combination? This is. Clams, like a classic spaghetti vongole. I
:07:06. > :07:09.have added the prawns and the squid to give it an extra dimension. I
:07:10. > :07:13.will season the squid. That is interesting. Most people
:07:14. > :07:19.think that the seafood has a flavour of the sea, so just a tiny touch of
:07:20. > :07:24.salt? Just a bit. The clams are salty. But the squid has a subtle
:07:25. > :07:29.flavour. It is important to put colour on the squid. And the same
:07:30. > :07:34.with the prawns. It is important to chop them up and get the colour in.
:07:35. > :07:38.Leaving them whole it is heavy. It is nice to put it in the mouth and
:07:39. > :07:44.get the mouthful of everything. That is what you want.
:07:45. > :07:51.When I was on honeymoon, a dish I had all the time was seafood
:07:52. > :07:56.vongole. Where do you get this dish? It is on the coast. Always on the
:07:57. > :08:01.coast much Italy. Anywhere where there is the sea?
:08:02. > :08:05.Yes. That is what is beautiful about the Italian food, they use the
:08:06. > :08:09.ingredients that are available it is by the sea, where they can catch it.
:08:10. > :08:14.And this is a perfect example of simple Italian cooking. It is nice
:08:15. > :08:20.to do at home. It is very, very quick. You can do it in seven or
:08:21. > :08:26.eight minutes and put it on the table and serve it. A little bit of
:08:27. > :08:31.chilli there. A little shake and get my tomatoes.
:08:32. > :08:38.I have ribboned up your courgettes. Fantastic. Now a bit of garlic and
:08:39. > :08:42.white wine and parsley, please. Fantastic.
:08:43. > :08:48.I like that you with putting me to work, Theo. You are doing well.
:08:49. > :08:52.I should mention we have cooked before in my first television
:08:53. > :08:57.appearance. I was with you, they put me against you cooking in a
:08:58. > :09:04.competition. So not fair! How long was that? Nearly eight years ago. So
:09:05. > :09:08.a long time. But, how we have grown! How we have grown! You made the most
:09:09. > :09:15.beautiful panacotta, that I still dream about. Fantastic. So, the
:09:16. > :09:21.parsley. Yes, and the courgette. Yes, a bit of white wine in there
:09:22. > :09:26.first. That gives it a nice acidity. Are these the sorts of dishes you
:09:27. > :09:31.can expect at your restaurant? Yes. This is a more simple version but we
:09:32. > :09:36.would do it with fresh pasta or a linguini. It is very much about the
:09:37. > :09:41.quality of the ingredients, getting the most from them. I have put the
:09:42. > :09:46.courgettes in there. The thing about the pasta, it should
:09:47. > :09:57.be al dente. If you would like to put a question
:09:58. > :10:01.to any of us. Call us. If you are watching on catch-up,
:10:02. > :10:08.please don't ring as the lines are now closed.
:10:09. > :10:14.Smell that? Everything is coming together. The tomatoes, the sauce.
:10:15. > :10:21.A nice bit of sauce. Great. Now, a few people at home are asking
:10:22. > :10:25.who I am! This is my Saturday Kitchen debut but they are telling
:10:26. > :10:34.me in my ear you have a few fun facts? I have five.
:10:35. > :10:36.I am worried. You have written six top-ten best-selling cookery books
:10:37. > :10:44.and won an award for one of them. top-ten best-selling cookery books
:10:45. > :10:50.You have fronted 12 TV series. Including Kitchen Hero and
:10:51. > :10:56.co-presented BBC's Junior MasterChef with John Torode in 2012. You write
:10:57. > :11:02.an award-winning food blog and write for a food magazine and the Irish
:11:03. > :11:18.Times. You are fluent in Swedish. I am. And you have presented a
:11:19. > :11:24.Swedish TV show in a show called Meat Cok.
:11:25. > :11:27.It means My Kitchen! We should say what! As this is my first Saturday
:11:28. > :11:43.Kitchen... And my last! And you were what! As this is my first Saturday
:11:44. > :11:49.also in asked to anybody the Swedish Strictly Come Dancing, you turned it
:11:50. > :11:52.down? Yes, I turned that down. And a boyband... That is enough. I thought
:11:53. > :12:01.we were friends! Right! Now, boyband... That is enough. I thought
:12:02. > :12:09.I think people are scared to do this at home? Well, you have to keep the
:12:10. > :12:18.pasta undercooked and use that juice. So we then turn the heat up
:12:19. > :12:22.high and then we will reduce that liquid. So the pasta absorbs the
:12:23. > :12:27.juice. And the smell right now is so, so
:12:28. > :12:31.good. It trance ports me to an Italian coast somewhere.
:12:32. > :12:39.The reason I am moving the pan is to get the starch from the pasta to
:12:40. > :12:44.emulsify the sauce. So every mouthful will taste shrugs.
:12:45. > :12:50.You have a fine wiggle there, Theo, you have to get the hips in there.
:12:51. > :12:56.It looks fantastic as well! A little olive oil and black pepper it is
:12:57. > :12:58.really sweet. With a sweet flavour. Normally, you might
:12:59. > :13:02.really sweet. With a sweet flavour. but you are not?
:13:03. > :13:08.really sweet. With a sweet flavour. acidity of the tomato. You do not
:13:09. > :13:14.add loamon juice here. Wonderful. I love the clatter of the shellfish.
:13:15. > :13:20.The lovely juices with the pasta. The smell is so good.
:13:21. > :13:25.The courgettes added make it is nice and juicy.
:13:26. > :13:32.It would not be something that I would normally add? The courgettes
:13:33. > :13:34.are so sweet. That is fantastic. Now a little more juice on top of
:13:35. > :13:38.that. That is a serious plate of food.
:13:39. > :13:45.Tell us again what we are looking at? That is my spaghetti with
:13:46. > :13:49.seafood. It has a little bit of courgette,
:13:50. > :13:56.parsley and white wine. Done! First dish down! Well, I think
:13:57. > :14:02.we have to see what our lovely guests think of this. Martin, are
:14:03. > :14:12.you a shellfish fan? Not a huge fan but I do like a prawn.
:14:13. > :14:19.I find squid rubbery but is that badly cooked squid? Well, that is
:14:20. > :14:23.big squid. The smaller it is, the more tender it is.
:14:24. > :14:31.And lastly, tell bus the boyband? That is enough of that! So, with top
:14:32. > :14:36.food we need top wine. Let's see what Peter Richards has picked out
:14:37. > :14:39.for us. Thank you, Martin! This week Peter Richards has gone to sunny
:14:40. > :15:32.Hampshire to make his choices. You can easily imagine yourself
:15:33. > :15:35.enjoying Theo's spaghetti with this, nothing too posh or fancy. That is
:15:36. > :15:44.exactly the kind of thing we need from our wine. Trying this recipe at
:15:45. > :16:00.home was a revelation. It went well with elegant wines from further
:16:01. > :16:09.afield. This Pinet was good. But the standout was this Spanish one. The
:16:10. > :16:12.Godello great is not very well-known, but it deserves more
:16:13. > :16:18.recognition, because it can make really good white wine that
:16:19. > :16:22.accompanies seafood elegantly. Understated freshness just works
:16:23. > :16:28.really well to offset the salty earthiness from the squid, the clams
:16:29. > :16:32.and the prawns without overwhelming the delicate flavour. There is
:16:33. > :16:36.richness that softens the heat of the chilli and enables the wine to
:16:37. > :16:46.stand up to the texture of the spaghetti knee. -- spaghetti. Theo,
:16:47. > :16:52.forgive me for venturing away from Italy, but I hope you enjoyed this
:16:53. > :16:58.gorgeous Godello. Slightly controversial white wine
:16:59. > :17:03.from Spain - do you forgive him? For the money, it is incredible. It has
:17:04. > :17:10.so much depth. It has that sort of concentrated, grape flavour. What do
:17:11. > :17:18.you think? Absolutely delicious. One of my favourite things to eat. And a
:17:19. > :17:25.really delicious wine. Sabrina, you will be cooking next. Tell us about
:17:26. > :17:31.the dish. Making some ricotta gnudi, and some pancetta and white
:17:32. > :17:35.asparagus. Good spring flavours. Don't forget, you can ask any of
:17:36. > :17:47.other question, call the number below. -- any of us a question. Call
:17:48. > :17:57.us before 11am. You can also tweet as on the hashtag below.
:17:58. > :18:09.Theo is our resident chef today. He is in the mountains with his son.
:18:10. > :18:12.This is something that should never really
:18:13. > :18:21.have happened, because in our notes written by the producer, meet with
:18:22. > :18:43.shepherds who cooked We are following the local Mayor who
:18:44. > :18:48.assures us that we are a mere ten minutes away. OK, it is an Albanian
:18:49. > :18:55.ten minutes. Basically, he hasn't a clue!
:18:56. > :18:58.This is my idea of personal hell. I'm not enjoying it much myself. I
:18:59. > :19:02.don't have much of a head for heights, but I think it is important
:19:03. > :19:09.to get to where the shepherds are, because a lot of the food in Albania
:19:10. > :19:17.is based on Shepherds' dishes, lots of Martin. I want to get up there
:19:18. > :19:27.and see what they are cooking. -- lots of mutton. There is a sheep!
:19:28. > :19:32.Apparently, this is not the right Shepherd. Our shepherds are still a
:19:33. > :19:39.long way off. Cards can't get there because there are too many rocks, so
:19:40. > :19:48.the Mayor insists Jack and I travel up the rest of the way on mules.
:19:49. > :19:58.Very much the way to explore this wild countryside. I don't know much
:19:59. > :20:02.about Albanian Mayors, but I know that this one has an entourage of
:20:03. > :20:07.pretty women who follow him around carrying bottles of wine and
:20:08. > :20:24.Brackley. This could be a tradition left over by the Ottomans. -- wine
:20:25. > :20:33.and raki. Land of Albania, let me spend my eyes on you. Your minarets
:20:34. > :20:43.arise, and there pale presence sparkles in the glen. -- let me bend
:20:44. > :20:50.my eyes on you. Those were thoughts on a 1's
:20:51. > :20:54.Christian country becoming Muslim. -- a country that was once Christian
:20:55. > :21:01.becoming Muslim. If you are partial to roast lamb, Golden, sweet,
:21:02. > :21:06.slightly smoky roast lamb, you'll love this. It's the classic way of
:21:07. > :21:16.cooking goat or sheep. There are no spices, just salt and pepper and the
:21:17. > :21:23.best of the beast. I put myself as an eater first and then a clock.
:21:24. > :21:27.That sounds daft, I know, but there are chefs who don't enjoy tucking
:21:28. > :21:33.into food that much. There are mines are a little too involved in the way
:21:34. > :21:38.that food looks. All I know is that I get terribly excited when I can
:21:39. > :21:46.smell and see scenes like this. It's irresistible to anyone who loves
:21:47. > :22:00.food. Absolutely fantastic, so nicely salted. It is really great. I
:22:01. > :22:09.feel the Neanderthal in me. I could eat this every day. Next, I'm
:22:10. > :22:15.cooking one of Albania's national dishes. It's lamb, yoghurt and rice.
:22:16. > :22:31.It's very easy to do. So, for my Greek kitchen by the sea, this is
:22:32. > :22:36.tave kosi. This is probably the best love fish for Albanians, their
:22:37. > :22:43.comfort food. Funnily enough, it reminds me a bit of shepherds pie.
:22:44. > :22:48.Basically, it's butter, lamb, a couple of cloves of garlic, all
:22:49. > :22:52.thrown together and well seasoned. One of the things I've learned here
:22:53. > :22:56.is that Albanian cooks choose just one herb to go into additional stop
:22:57. > :23:04.in this case, it's the local sun dried oregano. Tave kosi actually
:23:05. > :23:09.means creamy casserole, and in this case, the cream is of course the
:23:10. > :23:15.fine yoghurt that I have here. To make it like a light fluffy custard,
:23:16. > :23:16.I mixing it with four eggs, and this gives it the lovely, satisfying
:23:17. > :23:37.comfort element. I want actually carry on cooking it.
:23:38. > :23:42.The reason for this yoghurt- bechamel sauce is that it will go on
:23:43. > :23:53.top of the lamb. It is absolutely yummy. That lamb is now tender. I
:23:54. > :23:58.will add a little more water. It has cooked right down. I am also going
:23:59. > :24:02.to add some rice, so I don't want it to dry otherwise the rice won't
:24:03. > :24:11.absorb the liquid and swell up. About 60 grams of rice. And we're
:24:12. > :24:18.ready to put everything into a baking dish. There's a part of me
:24:19. > :24:22.that would really love to be a food historian and sit on panel games and
:24:23. > :24:28.wistfully tell people about the origins of well-known dishes. I
:24:29. > :24:32.wouldn't mind betting that this dish was the forerunner to the famous
:24:33. > :24:38.moussaka, the favourite dish of the British on holiday in Greece.
:24:39. > :24:44.Instead of layers of mince and better Mel, it's the creamy sauce on
:24:45. > :24:49.top, and as ever, the grated nutmeg. This goes into a medium oven for
:24:50. > :24:54.about 40-45 minutes will stop when it comes out, it should be all white
:24:55. > :25:03.and dark brown and speckled with that not make. -- with that nutmeg.
:25:04. > :25:13.My friend who tests out all the recipes, Portia, cooked this dish
:25:14. > :25:17.and tried it will stop from the last conversation I have had with her,
:25:18. > :25:29.she's had to cook it five times because the family love it so much.
:25:30. > :25:34.Lamb is one of my favourite ingredients. Rick's film has given
:25:35. > :25:40.me the perfect excuse to cook up my favourite lamb dish, slow cooked
:25:41. > :25:45.lamb shanks served with a classic colcannon. I couldn't post Saturday
:25:46. > :25:50.Kitchen without a taste of Ireland. They will be cooked nice and slowly,
:25:51. > :25:55.braised with colcannon. Have you had traditional Irish food before? I
:25:56. > :25:59.have. My fiance's family are from Ireland. We go down to County Meath,
:26:00. > :26:05.where her family are from, we picked the potatoes out of the ground. He
:26:06. > :26:09.has a tomato garden, and he does a lovely stew. You have had a proper
:26:10. > :26:14.Irish experience. Does he do lamb stew? He does everything goes he
:26:15. > :26:19.couldn't be more stereotypically Irish, with his little garden and
:26:20. > :26:26.his hat. Let's not go down that road! I am browning off the lamb
:26:27. > :26:33.shanks. You will notice they are small. I'm doing that because, for a
:26:34. > :26:36.dinner party dish, if you have big lumps, it's not nice. Ask your
:26:37. > :26:41.butcher for these and he will turn them down as well. The reason for
:26:42. > :26:46.browning them is that we get a nice colour, its seals the flavour in,
:26:47. > :26:51.and you get the juice in the bottom of the pan, which is grateful stop
:26:52. > :26:54.when you're cooking it, you don't want to overcook it or undercook it
:26:55. > :27:04.will stop it getting that right bit, because the flavour is gone if it is
:27:05. > :27:07.overcook. You can overcook them till they fall
:27:08. > :27:13.apart, but these will take nearly three hours to cook. But the beauty
:27:14. > :27:19.of this dish is that they do cook very slowly, and it gives you
:27:20. > :27:23.mouthwatering, tender pieces of lamb. I am chopping the onion very
:27:24. > :27:27.thickly, because this will be braised for a long time. If you want
:27:28. > :27:34.to see them in the sauce, give them a rough, chunky cut. We were talking
:27:35. > :27:38.about career changers, but you have had your own set of career changers,
:27:39. > :27:46.haven't you? You went from footballing to acting. Tell me about
:27:47. > :27:51.it. I had a very illustrious and brief career with my local team,
:27:52. > :27:55.Greenock Morton. All I wanted to be when I was growing up was a
:27:56. > :28:00.footballer. I was lucky to go out on that pitch. It might sound daft, but
:28:01. > :28:06.making your debut away to Alloa and getting beaten 4-0, it is something
:28:07. > :28:10.I want forget. A lot of people made a lot about it at the time, this
:28:11. > :28:20.decision between football and acting, but it wasn't real Madrid or
:28:21. > :28:23.Spiderman. It was a choice between being an unemployed actor being in
:28:24. > :28:30.the Scottish second division for another year. It is quite a career
:28:31. > :28:36.jumbles up football, you play with your mates in a team, but acting, is
:28:37. > :28:42.a quite solitary? It can be. The show I am on at the minute, Line Of
:28:43. > :28:45.Duty, hello, Vicky, ageing, Craig, I know they will be watching. I am
:28:46. > :28:52.lucky that we have a great bunch around us. It is a big team effort.
:28:53. > :28:56.Especially with these long interview scenes, which kind of became our
:28:57. > :29:02.signature, you have to pull together for that. I was saying to you
:29:03. > :29:07.earlier, that is probably why my diet is so bad, because you live on
:29:08. > :29:11.catering food and Hotel food you go from the Hotel to the set. My fiance
:29:12. > :29:24.is trying to teach me a few things. Is she keeping an eye on you today?
:29:25. > :29:31.She is over in America. In LA. Is it essential for an actor to be there?
:29:32. > :29:38.It is great with the sunshine, but I am very lucky at the minute. That is
:29:39. > :29:42.the endgame for a lot of people, but I am incredibly lucky to have some
:29:43. > :29:47.great work here, so I don't in any way feel the rush to go their work
:29:48. > :29:52.wise. Things are all right here. We are all great. I am hooked. The last
:29:53. > :29:59.few nights I have been watching and catching up and stop why had it hit
:30:00. > :30:06.in the way it has? -- why has it hit?
:30:07. > :30:19.We live in a binge culture. They don't want to wait to find out.
:30:20. > :30:25.And the twists, if it was on something like Netflix, which it is
:30:26. > :30:29.at the minute but if everyone was bingeing, there is no shock or
:30:30. > :30:36.surprise left. But we have been spoiled with great cop shows like
:30:37. > :30:42.Luther, and Sherlock Holmes but those shows are about maverick cops
:30:43. > :30:47.who play by their own rules, ours is more in the devil and the detail.
:30:48. > :30:52.There are some codes, I don't even know what I am talking about! It
:30:53. > :30:58.comes out but we don't make it easy for the audience. You have to
:30:59. > :31:03.concentrate. Obviously, there is entertainment and drama but we try
:31:04. > :31:09.to make it as real as possible. What dives me mad watching it is
:31:10. > :31:15.that we all know who the bad guy is, so you are screaming at the
:31:16. > :31:25.television, telling you... ! That it is it. That is the drama. That is
:31:26. > :31:32.the great thing about Jed's writing. He is a genius, an ex-fighter pilot,
:31:33. > :31:39.ex-doctor, there are all of these blurred lines. You don't know which
:31:40. > :31:43.side you are on. The lovely Craig Parkinson, you feel for him. He is
:31:44. > :31:47.down a hole, doing all of these horrible things. But the characters
:31:48. > :31:55.are so well developed, they are all human. It is a fascinating series.
:31:56. > :31:59.Everyone is hooked. To catch you up on what has happened, I have fried
:32:00. > :32:05.off the veggies. This is going to cook away. It cooks for three hours
:32:06. > :32:10.at this stage. I will trance per over the lid to one we made earlier.
:32:11. > :32:16.Look at that! Come and smell this, Martin. That is what your lamb shank
:32:17. > :32:21.should look like after a bit of time in the oven or on the hob. We are
:32:22. > :32:27.serving it with colcannon marsh. I have potatoes. These are normal
:32:28. > :32:35.Brewster potatoes. Use a potato that is floury. With a tiny touch of milk
:32:36. > :32:40.and butter. I love my marsh to be nice and smooth.
:32:41. > :32:45.No, I don't like lumps. Good. So, colcannon, have you heard
:32:46. > :32:50.of it? I have not. It is a traditional Irish potato
:32:51. > :32:56.dish. There are potatoes in lots of different ways. We do like our
:32:57. > :33:02.potatoes in Ireland! As you can see I get excited about potatoes! Now
:33:03. > :33:07.this colcannon dish, there are many variations of it. Colcannon is with
:33:08. > :33:12.cabbage but to make a champ, you add in the spring onions. So there is
:33:13. > :33:18.butter in there and milk. A little bit of salt in there. That is it. It
:33:19. > :33:23.is a creamy marsh. Donal, what is the traditional
:33:24. > :33:30.cabbage to go in oil Canaan? It is said that it should be white-headed
:33:31. > :33:41.cabbage but I am using Savoy. So I hope I have not upset anyone. So,
:33:42. > :33:51.grab your spoons. I am going to set up over here. We have the beautiful
:33:52. > :33:56.Colcannon marsh. You could even add the spring onions
:33:57. > :34:00.in there as well. If you are serving this for a dinner it is so
:34:01. > :34:04.impressive. That meat is mouth watering
:34:05. > :34:10.attendanter. A tiny bit of salt over the top. You could make a simple
:34:11. > :34:16.gremolat as well. Lemon zest, garlic the top. You could make a simple
:34:17. > :34:20.and fresh herbs, that gives a vibrance to the slow braised dish
:34:21. > :34:30.such as this. Can I tuck in? Dig in. Go for it.
:34:31. > :34:35.It looks good, even if I do say so myself.
:34:36. > :34:40.Lovely. Good on you. What are we making for
:34:41. > :34:48.Martin at the end of the show? It could be buffalo chicken wings with
:34:49. > :34:52.roast potato salad, heaven. All done in a peppery lemon
:34:53. > :34:59.dressing. Or his food hell, a whole fish. I have seabass. It is baked in
:35:00. > :35:09.a parcel along with ginger, spring onions and garlic. Served with a
:35:10. > :35:14.Thai-style salad. It is up to the guests and the few
:35:15. > :35:24.of the viewers at home to decide. Now, it is time to get out on the
:35:25. > :35:42.open road with the Hairy Bikers. They are in Sweden.
:35:43. > :35:45.'This time, were heading the furthest north we've ever been.'
:35:46. > :35:48.'In search of exciting food 'and some of the most unexplored
:35:49. > :36:06.places in Europe.' Oh, it's glorious!
:36:07. > :36:13.So to do it justice, we are splittin it in two.
:36:14. > :36:16.From the picturesque town of Jokkmokk...
:36:17. > :36:18...we travel to Sweden's largest national park.
:36:19. > :36:20.Before backtracking to see reindeer in Flakaberg...
:36:21. > :36:22...and ending in Harads, gateway to the fashionable south.
:36:23. > :36:24.'Starting in one of Europe's last great wildernesses...' Good grief!
:36:25. > :36:27.'We're on the trail of a foodie revolution, 'the Nordic
:36:28. > :36:35.It's about seasonal, local produce, animal welfare,
:36:36. > :36:37.'and no waste whatsoever.' Nature's bounty.
:36:38. > :36:46.'It sounds simple, but it has rocked the culinary world 'and put
:36:47. > :36:48.Scandinavian cuisine on the map.' I love smoked fish,
:36:49. > :36:53.'On the way, we meet Santa's little brother...' HE SINGS '..go house
:36:54. > :37:00.'..And tree climbing at bedtime.' Now, this
:37:01. > :37:08.To really understand the revolution in modern Swedish food,
:37:09. > :37:18.Because Lapland is home to the Sami people, who have been herding
:37:19. > :37:20.reindeer in this extreme environment for hundreds of years.
:37:21. > :37:23.They are masters of living off the land.
:37:24. > :37:25.And by necessity have been living the Nordic food
:37:26. > :37:31.Which is local, seasonal, and of course no waste.
:37:32. > :37:34.And what better place to start than the cultural heartland of
:37:35. > :37:45.Jokkmokk is the main Sami town of the area.
:37:46. > :37:48.Our first stop is a renowned Sami cafe, run by a young restaurateur
:37:49. > :37:53.And we're hoping it'll be our gateway to the Sami people...
:37:54. > :38:08.We have, like, lots of herbs and we've got, like,
:38:09. > :38:11.reindeer meat and we've got the fish, but of course we don't
:38:12. > :38:16.And it's also cooked to last, you know?
:38:17. > :38:19.If you're out working with the reindeers you have to salt
:38:20. > :38:22.the meat and the fish to make it last longer.
:38:23. > :38:35...which is simply slow-roasted Arctic char on a bed
:38:36. > :38:39.The eggs, they are baked in the oven, 65 degrees,
:38:40. > :38:53.This is a cloudberry and lemon vinaigrette.
:38:54. > :38:55.Man, the Swedes do love their berries.
:38:56. > :38:58.Because it's hard to grow veg here, it's a good way to get your
:38:59. > :39:02.Like the herbs and the berries, the fish is also local.
:39:03. > :39:04.Ah, look at the meat on this Arctic char.
:39:05. > :39:08.At home in England, we could use salmon or trout
:39:09. > :39:15.It's beautiful, it's fresh, it's simple.
:39:16. > :39:17.But within that, it's quite perfect, isn't it?
:39:18. > :39:20.Next, we're trying a soup made from the leaves of a birch tree
:39:21. > :39:27.Topped with Arctic char and a real Sami delicacy.
:39:28. > :39:34.Is reindeer the most common meat that you have here?
:39:35. > :39:43.I suppose a reindeer doesn't have much problem
:39:44. > :39:44.with heart disease, does it, really?
:39:45. > :39:54.You know, we used to eat a lot of heart at school,
:39:55. > :39:58.I think it's important to do what we call so grandly now
:39:59. > :40:03.The last dish is a reindeer blood pancake, and we're going to serve
:40:04. > :40:09.Dave, did she just say blood pancake In the Arctic Circle,
:40:10. > :40:11.Dave, did she just say blood pancake?
:40:12. > :40:19.Well, blood is packed with minerals, especially iron.
:40:20. > :40:22.You can buy reindeer blood that's frozen.
:40:23. > :40:26.Let's face it, I don't think you're going to be able to do this at home.
:40:27. > :40:31.The pancake is simply flour mixed with blood instead of eggs and milk.
:40:32. > :40:33.If this is going back to basics, Kingy, this trip is
:40:34. > :40:44.Malin has invited some friends and family for us to meet
:40:45. > :40:54.As me mother used to say, it is the sort of food -
:40:55. > :41:03.The texture of the heart is really soft.
:41:04. > :41:06.I can remember when my mum did stuffed sheep's heart
:41:07. > :41:13.These blood pancakes are really good.
:41:14. > :41:14.I mean, if you like black pudding,
:41:15. > :41:18.We have heard about the Nordic manifesto.
:41:19. > :41:20.You know, where you love to use locally sourced ingredients
:41:21. > :41:24.and seasonal ingredients and there's got to be the birthplace of that,
:41:25. > :41:30.and we are hoping to find that in the Sami people.
:41:31. > :41:33.But what do you guys know about the Sami people
:41:34. > :41:40.The Sami people are the people from Lapland and northern
:41:41. > :41:42.Sweden and the Sami people depend on the reindeer...
:41:43. > :41:47.Some people say that we are the only natives living
:41:48. > :41:55.Yeah, we were here before Sweden was the country.
:41:56. > :41:57.I am here because of the reindeer, because the reindeer
:41:58. > :42:01.Of course, also the fish, but the reindeer has
:42:02. > :42:14.I mean, we eat the meat and we take the blood...
:42:15. > :42:17.Thank you for having us and thank you for
:42:18. > :42:34.to come, Martin has home-cooked comforts.
:42:35. > :42:41.He is making a ham hock pea soup. Tasty stuff. Now, I know that the
:42:42. > :42:53.business of omelettes is not an expect science but I am sure we are
:42:54. > :42:59.in for EGG-plosive action! On the Omelette Challenge, even if Theo and
:43:00. > :43:07.Sabrina don't BREAK their records, I hope that they are up for the CRACK.
:43:08. > :43:14.You can see what happens live later on, and will Martin face, food
:43:15. > :43:18.heaven with buffalo chicken wings with roast potato salad or food
:43:19. > :43:23.hell, Thai-style baked seabass with bok choi and a rice noodle salad? We
:43:24. > :43:28.will see at the end of the show. So next up is Sabrina Gidda. What
:43:29. > :43:33.are we making? We are making ricotta gnudi with peas and broad beans.
:43:34. > :43:37.I am going to make use of the fantastic chef in the audience
:43:38. > :43:42.today, Theo, I am putting you on bean duty.
:43:43. > :43:47.So, the guys are going to pod the broad beans. It feels like the sort
:43:48. > :44:00.of job you should be doing at home relaxing.
:44:01. > :44:04.Yes, who knows?! The kind of thing you do watching Gardener's World.
:44:05. > :44:10.For sure. So, tell us about gnudi? It is with
:44:11. > :44:16.Ricotta, flour and egg yolk. Not as heavy as the gnocchi.
:44:17. > :44:22.And the gnocchi is with mashed potato that I am a fan of! I know.
:44:23. > :44:24.For sure. So, we have the little Ricotta in the bowl with an egg
:44:25. > :44:28.yolk. We want to Ricotta in the bowl with an egg
:44:29. > :44:31.together to make it light and fluffy. Very light. So don't
:44:32. > :44:35.overwork the dough. fluffy. Very light. So don't
:44:36. > :44:40.You can make this at home but it does look fancy? Absolutely but it
:44:41. > :44:46.does not take a moment to make. We bring everything together including
:44:47. > :44:49.the parmesan. Check the seasoning. It helps to use gorgeous eggs to
:44:50. > :44:54.help with the colouring of it. Is this the sort of dish we can
:44:55. > :45:00.expect to eat at the restaurant you cook in? Absolutely. We do have this
:45:01. > :45:05.on the menu and people love it. It is a bit lighter and that is what
:45:06. > :45:10.people are enjoy joying. Gnudi is an Italian dish, I guess,
:45:11. > :45:15.you have a lot of English-inspired flavours here? Peas and wild garlic?
:45:16. > :45:19.We love to bring together the best of the Italian season with the best
:45:20. > :45:28.of the British season to celebrating both. Where did you start cooking?
:45:29. > :45:34.I started cooking when I was young, but I have been lucky to find out
:45:35. > :45:39.that food is something I adore, so I am happiest when I am cooking. Any
:45:40. > :45:44.family inspiration? Mother was a great cook, family also, not Italian
:45:45. > :45:49.food, though. I think it is great, it is so important to be cooking as
:45:50. > :45:55.a child, getting stuck in. What dishes would you have cooked with
:45:56. > :46:03.them? A little touch of Indian cooking as well. Yes. Breakfast
:46:04. > :46:09.things, some cake, some classic baking going on. OK, you are making
:46:10. > :46:16.the gnudi. Can I help you? I am going to roll them out in a second.
:46:17. > :46:23.There is some on the way. It has just been popped in to set -
:46:24. > :46:29.fantastic! Live TV and all that. The pancetta is cooking off. This is
:46:30. > :46:33.quite a smoky flavour. You don't want to overviews it. A little
:46:34. > :46:40.saltiness to contrast with the sweetness of the peas. Don't
:46:41. > :46:46.overwork the dough. Just a little bit out. We should have a lovely pan
:46:47. > :47:00.of water boiling, for poaching. We do, indeed. Guys, how are the broad
:47:01. > :47:10.beans? We appealing, we appealing! A little -- we are appealing. --
:47:11. > :47:11.beans? We appealing, we appealing! A peeling. A load of people on Twitter
:47:12. > :47:18.are surprise, Martin, peeling. A load of people on Twitter
:47:19. > :47:23.Scottish. That is news to them. You do a seriously good
:47:24. > :47:32.Scottish. That is news to them. You so. That is a skill of a serious
:47:33. > :47:35.actor. It is always better after a few beers. You are not a stranger to
:47:36. > :47:39.accents, are you? few beers. You are not a stranger to
:47:40. > :47:50.few. I have been lucky. I have done up couple. Stoke was a difficult
:47:51. > :47:56.one, I have to say, because it is a mixture of five different accents. I
:47:57. > :48:07.did a terrible American one. How are we looking gnudi- wise? OK. We're
:48:08. > :48:13.just going to the tiniest touch of the water from our gnudi. Add that
:48:14. > :48:16.to the butter with a hint of lemon. Everything else will come together
:48:17. > :48:22.quite quickly put up if you wouldn't mind making the asparagus salad.
:48:23. > :48:35.Indeed. She is putting me to work. I feel the pressure! There we go. In
:48:36. > :48:38.terms of flavours, this is a very springlike dish, something you could
:48:39. > :48:46.make at this time of the year. Definitely, very fresh and light. It
:48:47. > :48:50.is what our cooking is about, she says, having added another knob of
:48:51. > :48:56.butter! There you go. That is what James Martin, I think. There we go.
:48:57. > :49:00.A little touch of wild garlic into the pan. You can imagine the
:49:01. > :49:04.flavours. That's the kind of thing I do get excited about. It's perfect.
:49:05. > :49:09.Sweet, you get the creaminess of the ricotta coming through. Into the pan
:49:10. > :49:16.where we fried our pancetta, a little bit of butter and oil and
:49:17. > :49:23.finish frying our gnudi. You want the egg to set, then out of the pan
:49:24. > :49:29.for a little bit of colour. You have your broad beans, Europe peas and
:49:30. > :49:34.some asparagus blanched. In terms of the asparagus, how would you serve
:49:35. > :49:42.these? I want a light salad. Dress them with a little lemon, olive oil
:49:43. > :49:53.and a bit of fresh tarragon. Wife white asparagus? -- why white
:49:54. > :49:57.asparagus? It is just sensational just know, what's coming through.
:49:58. > :50:06.Whatever you can get a hold of, but at the moment, it's just beautiful.
:50:07. > :50:10.Definitely as spring dish, for sure. In terms of your gnudi, what are you
:50:11. > :50:13.looking for in terms of colour and texture? They are fluffy and
:50:14. > :50:17.delicate. You want a little colour. You don't want to mess with them too
:50:18. > :50:27.much was not flip them over and finish them in the sauce. We are
:50:28. > :50:31.doing very well. Amazing. A little touch of lemon into the sauce.
:50:32. > :50:34.Important just a light on everything up. I like that little touch of
:50:35. > :50:40.lemon juice. Of course, all of today's recipes are on the website,
:50:41. > :50:54.so head over to BBC .co .uk/ Saturday no space -- so head over to
:50:55. > :50:56.BBC .co .uk/ Saturdaykitchen. I am just going to dress your asparagus
:50:57. > :51:02.with a little lemon juice. Yes, please. Lemon zest going in there.
:51:03. > :51:06.This would be an impressive dinner party dish if you could knock this
:51:07. > :51:10.up for your friends the night. Absolutely. And you could make your
:51:11. > :51:15.gnudi ahead of time, keep it in the fridge and then finish the sauce as
:51:16. > :51:22.and when. It is a lovely dish - very springy and fresh. This little bit
:51:23. > :51:26.of colour comes from the butter. Just a minute longer. OK, cool. We
:51:27. > :51:35.have as parodies, broad beans and peas. I am using this in everything
:51:36. > :51:41.just now, I think it is sensational. The same way that you would use
:51:42. > :51:45.spinach. Where I'm from the woods are filled with it at the moment.
:51:46. > :52:00.Wild garlic scones, I am obsessed with. You're just wilting down like
:52:01. > :52:04.spinach. I'll get that out of your way. Lovely. That smell is
:52:05. > :52:11.absolutely fantastic now. It is the sort of dish that you want to come
:52:12. > :52:14.home to, a nice taster. Absolutely, superlight, nice glass of wine,
:52:15. > :52:23.which I'm sure we'll get to in a minute! Perfect. I am doing what my
:52:24. > :52:24.mother calls a chef's white, which is not really clean, but clean
:52:25. > :52:43.enough. -- wipe. A little touch of Parmesan
:52:44. > :52:49.in here and we have done. Perfect. A little touch of our salad. It is
:52:50. > :52:57.like a celebration of spring in a dish. It looks delicious. Finishing
:52:58. > :53:02.off with a little bit of this. And my asparagus. Tell me what the dish
:53:03. > :53:11.is called again will stop pan-fried ricotta gnudi with broad beans,
:53:12. > :53:15.while garlic and pancetta. -- called again.
:53:16. > :53:23.Let's taste it. How good does that look? Fantastic. OK, guys, I am
:53:24. > :53:29.giving you the honours to dig in. That is definitely spring on a
:53:30. > :53:36.plate. We'll leave you there for a moment. That's gorgeous. That is
:53:37. > :53:44.really good. I know it's not a chicken wing, but... We're coping!
:53:45. > :53:48.Let's go back to Basingstoke tizzy of Peter has found the perfect wine
:53:49. > :54:16.match for Sabrina's ricotta gnudi. Sabrina's recipe is full of clean,
:54:17. > :54:21.refreshing flavours. Something like that needs a lovely light white
:54:22. > :54:26.wine. Chablis would be good. Italy is the obvious destination, given
:54:27. > :54:30.the style but I want something that adds fruitiness and fresheners, as
:54:31. > :54:34.well as fantastic value, into the mix. For that, I have this lovely
:54:35. > :54:41.Verdicchio Dei Castelli Di Jesi Classico. They say that the name
:54:42. > :54:45.comes from the greenish hue that the wine can have. This one doesn't have
:54:46. > :54:55.it, but it smells like lime and citrus. That juicy, refreshing
:54:56. > :55:00.fruitiness acts as a beautiful contrast to the richness of the
:55:01. > :55:03.ricotta and Parmesan. It also cleanses the palette of that salty
:55:04. > :55:08.pancetta. Think of the way that apple works with pork and cheese.
:55:09. > :55:13.There is a lovely horrible tone to the wine which ties in with the
:55:14. > :55:20.broad beans, the asparagus and the peas stop finally, the understated
:55:21. > :55:24.nature of the wine allows Sabrina's ingredients to shine. I thoroughly
:55:25. > :55:29.enjoyed your gnudi, and here is a fantastic wine to enjoy it with.
:55:30. > :55:32.That is totally delicious full stop it feels like it goes with the dish
:55:33. > :55:37.- what do you think, Sabrina? Perfect, with the pancetta, the
:55:38. > :55:40.Parmesan and Gaelic, they are strong flavours, but that is delicious. You
:55:41. > :55:48.guys are thoroughly enjoying it. Oh, yes. The wine has been brilliant,
:55:49. > :55:53.fantastic choice. Clean and fresh and goes really nicely with the
:55:54. > :56:03.asparagus. It is hard to match wine to asparagus. And the price, ?5.75?
:56:04. > :56:13.Fantastic. It is a hair of the dog. Keep it coming.
:56:14. > :56:15.Now a taste Britain in The Cotswolds. Janet is trying to get
:56:16. > :56:44.Brian to ramble. Really? As a keen rambler, I can't miss out
:56:45. > :56:47.on a stroll through the beautiful If I'd been hiking here 100 years
:56:48. > :56:51.ago, the chances are I might have bumped into the famous British
:56:52. > :56:53.composer Gustav Holst. Born in 1874, Holst began
:56:54. > :56:55.composing as a child, and his father would often send him
:56:56. > :56:58.out into the hills to MUSIC: "The Planets Suite" composed
:56:59. > :57:03.by Gustav Holst 2014 marks the centenary of his Planets Suite,
:57:04. > :57:09.the composition that made him one And we've come to St Lawrence's
:57:10. > :57:15.Church in the village a 35-mile rambler's route in honour
:57:16. > :57:18.of the musician. Now, I know exactly
:57:19. > :57:27.who you are because you're holding There is lots of stories
:57:28. > :57:35.about Gustav walking the countryside As well as the beautiful
:57:36. > :58:01.countryside, the Holst Way takes in many pretty Cotswold villages
:58:02. > :58:03.with their characteristic stone The style is a particularly lovely
:58:04. > :58:06.honey colour, isn't it? Er, yes, very characteristic
:58:07. > :58:08.of the area. Choral music was a popular source
:58:09. > :58:27.of entertainment in the 1890s. Please do.
:58:28. > :58:33.so much about Holst, ..so I can do the walk
:58:34. > :58:35.all over again? on the hunt for a local chef who's
:58:36. > :58:47.making the most of the area's food. A host of home-grown ingredients
:58:48. > :58:50.on chef Will Greenstock's menu has made the Horse and Groom
:58:51. > :58:58.a firm favourite on this So, what are you going to cook
:58:59. > :59:01.for us today, boss? OK, so on the menu we've got a beef,
:59:02. > :59:04.ale and horseradish pie. The beef is from a Dexter cow
:59:05. > :59:07.and they're very local to us, they're about five miles
:59:08. > :59:09.down the road and it's I'm going to start off
:59:10. > :59:24.by flouring the meat. So this is going to help to thicken
:59:25. > :59:27.the sauce in the final pie, OK, so the meat's nicely floured,
:59:28. > :59:32.we're going to melt a bit of butter Good man, a bit of butter,
:59:33. > :59:36.a bit of flavour. We're spoilt for choice around here.
:59:37. > :59:42.using Dexter beef? We've got three or four farms
:59:43. > :59:44.within a ten-mile radius that Yeah, browning that off
:59:45. > :59:49.and we want to get really nice, Meanwhile I can put
:59:50. > :00:01.in the meat into the pan. OK, so onions are coloured,
:00:02. > :00:04.they go in with the meat. OK, so now we're going to add
:00:05. > :00:08.a splash of red wine. Oh, that's interesting,
:00:09. > :00:10.red wine and beer. That means you don't need quite
:00:11. > :00:13.so much beer, I'll just... And the red wine adds
:00:14. > :00:16.a good colour, as well. I think that's going to go down
:00:17. > :00:18.rather well, is that. So that's the red and
:00:19. > :00:23.the beer's gone in there. I'm going to add a teaspoon
:00:24. > :00:26.of tomato puree. Again that just helps
:00:27. > :00:29.with the colour, adds some colouring and a bit of wine, it
:00:30. > :00:31.just brings in that Then, also a couple of bay leaves
:00:32. > :00:40.go in there as well. How long do you put it
:00:41. > :00:45.in the oven for? That's going to take about two,
:00:46. > :00:47.two and a half hours. OK, so just nice and slow and let
:00:48. > :00:53.all the flavours meld together and just, really,
:00:54. > :00:54.fantastic. I assume you've got
:00:55. > :00:57.some ready for me. Good man, that's what I like,
:00:58. > :01:00.forward thinking of chefs. I mean, it's so tender,
:01:01. > :01:03.it's almost falling apart. I am not going to put my fingers
:01:04. > :01:07.in there cos, if I did, A bit of creamed horseradish
:01:08. > :01:15.here, stir that through. OK, so here I have
:01:16. > :01:17.a puff pastry lid. I'm just going to brush it
:01:18. > :01:20.with some beaten egg, that helps it go nice
:01:21. > :01:23.and golden in the oven. OK, and I put a little crisscross
:01:24. > :01:25.across the top. Oh, here we are now,
:01:26. > :01:28.you're not doing that just for me OK, so that just goes
:01:29. > :01:35.on the top there like that. For about 10, 15 minutes just
:01:36. > :01:43.until it's nicely golden brown. And that pie is looking
:01:44. > :01:50.delicious from here. Lovely and golden brown,
:01:51. > :01:55.just the colour you're What are you going
:01:56. > :02:01.to serve with that? I've got some of the lovely Swiss
:02:02. > :02:04.chard from the garden that I've So I've blanched that in salted
:02:05. > :02:09.boiling water for a couple of minutes and then put it
:02:10. > :02:12.in the pan with some double cream, a bit of chicken
:02:13. > :02:14.stock, salt and pepper. I'm just going to finish it off
:02:15. > :02:19.with a bit of grated nutmeg on top. OK, so I've just got some
:02:20. > :02:22.lovely new potatoes, They've just been boiled,
:02:23. > :02:27.a bit of mint, a bit of parsley, As a taste of Gloucestershire,
:02:28. > :02:36.Will's use of local beef and vegetables can't
:02:37. > :02:38.fail to impress So we've got a Dexter beef,
:02:39. > :02:48.ale and horseradish pie with some home-grown creamed chard
:02:49. > :02:50.and some new potatoes. Fabulous,
:02:51. > :02:51.thank you. You lift the pie pastry up,
:02:52. > :02:59.and I'll pour the pie out. When I make it, it's
:03:00. > :03:21.a bit of a mess. I think it's last minute,
:03:22. > :03:24.it's great and the chard, Yeah, I was looking at that,
:03:25. > :03:28.comparing it with my chard. It's interesting how he's cooked
:03:29. > :03:32.the chard because I'm always looking And then can you taste
:03:33. > :03:35.what he finished it with? Yeah, he's got a bit
:03:36. > :03:39.of cream in there, yeah. That's it, nutmeg,
:03:40. > :03:42.you're absolutely right. Yeah, nutmeg's very interesting
:03:43. > :03:46.with green vegetables. . The Cotswolds look .distant
:03:47. > :03:51.beautiful in that film? Right it is time for you to ask us your foodie
:03:52. > :03:55.questions. Each caller also helps us to decide
:03:56. > :04:05.if Martin is eating food heaven or hell! Right, the first caller on the
:04:06. > :04:09.show, what is your question, Helen? I have picked up ox cheek, which I
:04:10. > :04:19.really enjoy. But I would like to know the best way to cook it for
:04:20. > :04:26.maximum flavour. Theo? Hello, Helen. Seal it off in a pan. Add celery and
:04:27. > :04:30.onion. Colour on the meat. Add a bit of tomato and dried porcini
:04:31. > :04:36.mushroom. Lots of red wine, lots of black pepper. A few whole cloves of
:04:37. > :04:41.garlic and cook it for four to five hours slowly. All of the sinew
:04:42. > :04:47.breaks down and you will have a delicious piece of meat. I would
:04:48. > :04:51.serve it with soft polenta. Theo, I'm coming home with you
:04:52. > :04:59.tonight, fantastic! Helen, which dish would you like to see tonight?
:05:00. > :05:03.I'm afraid it's got to be hell! OK! So, you have been tweeting all
:05:04. > :05:13.morning, Martin you have a couple of tweets? Grace asks, how do you make
:05:14. > :05:23.a good bechamel sauce? Sabrina? If you add too much, it makes the sauce
:05:24. > :05:30.too loose so, I would make it a little thicker and then fold in a
:05:31. > :05:36.little of the Ricotta cheese. Does that answer your question? Oh,
:05:37. > :05:45.this is a tweet, this is what happens when you are live. It was
:05:46. > :05:56.all going so well! This is a question about a piece of meat.
:05:57. > :06:06.Should I cook whole or steaks? Well, with steaks, it would be lovely and
:06:07. > :06:09.tender, so fire up the barbecue, marinade them with thymme, rosemary
:06:10. > :06:16.and garlic and cook them on the Barbie. Simple and delicious.
:06:17. > :06:24.Now, to the walls, to Paul? The question is how to cook venison.
:06:25. > :06:30.OK. Well, there is the way that you had
:06:31. > :06:37.the ox cheek, slowly, a limb slaughter way. Cook slowly for five
:06:38. > :06:40.to six hours, serve it as a ragu with pasta or vegetables of your
:06:41. > :06:47.choice. Paul, how does it sound? Brilliant.
:06:48. > :06:54.And which dish would you like to see Martin get, heaven or hell? Heaven!
:06:55. > :06:58.One from heaven. Brilliant. And another question.
:06:59. > :07:04.A question from Tom. Good morning. Firstly, exlineality
:07:05. > :07:11.presentation! Thank you very much! I would like to ask both chap, Theo in
:07:12. > :07:17.particular, my sister-in-law is coming over shortly, we want to cook
:07:18. > :07:30.for her a typical Sicilian dish. Well, the one that I love is pasta
:07:31. > :07:35.dell Norma. It is sill illian aubergines fried gently with a
:07:36. > :07:44.tomato sauce, garlic, parsley and dried chilli. I think of a nice
:07:45. > :07:53.pasta like fuse illy. A short pasta. Lots of olive oil and cook the
:07:54. > :07:58.aubergines slowly. Add Ricotta. It is a hard Ricotta that is salted.
:07:59. > :08:01.When you grate it on top at the end it has a fresh and creamy taste.
:08:02. > :08:07.Delicious. Fantastic. Which dish would you like
:08:08. > :08:15.to see Martin eat, is it heaven or hell? Martin, you are an excellent
:08:16. > :08:21.actor, most serving policemen would like to give you a Glasgow kiss,
:08:22. > :08:26.though but Nephril it is heaven! Fantastic! Right it is on to the
:08:27. > :08:28.Omelette Challenge time. I am so glad that I don't have to
:08:29. > :08:36.Omelette Challenge time. I am so I do have to eat them of course.
:08:37. > :08:46.So, come on down! Sabrina, how are your skills?
:08:47. > :08:50.that there is much competition! Theo, you are the recordholder, do
:08:51. > :08:58.you think you can break that record too? Let's have a go! Why not?! The
:08:59. > :09:03.rules are simple, a three-egg omelette.
:09:04. > :09:09.The chefs can use whatever they like to make it as tasty as possible. I
:09:10. > :09:14.need to make sure that they are omeletteses and not scrambled eggs!
:09:15. > :09:19.So, feeling confident? Yes. Yes. So, the clocks are on the screens
:09:20. > :09:29.for the viewers at home. Are you ready? Three, two, one, cook! I feel
:09:30. > :09:40.like we need Benny Hill music right now! Fantastic.
:09:41. > :09:49.Woww! Theo? Theo? What? That is not an omelette, chef! Oh, my goodness!
:09:50. > :09:55.That is not an omelette. Oh, my goodness. Let me see... That
:09:56. > :10:02.just looks like... The butter is the garnish.
:10:03. > :10:08.Is the butter the extra addition? And Sabrina, I was really confident
:10:09. > :10:13.for you? It is medium-raw. I am sorry, I don't even think that
:10:14. > :10:17.I need to try these. I feel like they both have to go in the bin. I'm
:10:18. > :10:22.sorry, I am going to do that! they both have to go in the bin. I'm
:10:23. > :10:26.going to put the plates in the bin, so I will stop. That could have been
:10:27. > :10:32.fun. But now, we will go back to the boards. I don't know if I would call
:10:33. > :10:37.them omelettes but it was a fair effort.
:10:38. > :10:39.Theo, I had high hopes? I broke the egg in the bowl. I
:10:40. > :10:46.Theo, I had high hopes? I broke the Well, they are telling me to throw
:10:47. > :10:53.them in the bin as you were not even close to the time. So straight in
:10:54. > :10:57.the bin! Goodbye! OK, that was fun! So, will Martin get food heaven,
:10:58. > :11:09.buffalo chicken wings with roast potato salad? Or food hell? A Asian
:11:10. > :11:17.style seabass? But we are going first to Martin, who is in his
:11:18. > :11:18.kitchen, he is telling us about an ingredient that is often overlooked
:11:19. > :11:32.it is ham hock. Home for me is the
:11:33. > :11:34.Hampshire countryside. Here, and in Yorkshire, growing up,
:11:35. > :11:37.I've been surrounded by great food. But great food doesn't
:11:38. > :11:39.have to be expensive. Now, when I was training as a young
:11:40. > :11:43.kid as a chef, I was forever short of money, but because you were short
:11:44. > :11:46.on cash didn't mean you have to produce food that's
:11:47. > :11:47.short on flavour. If you know what you're doing,
:11:48. > :11:50.you can produce amazing So, it's time to embrace those value
:11:51. > :11:54.cuts of meat, experiment with different and exciting new veg,
:11:55. > :11:56.and discover frugal but flavoursome Use your leftovers wisely
:11:57. > :12:05.and you can incorporate them into all manner
:12:06. > :12:09.of delicious dinners. It's a tradition that we've been
:12:10. > :12:12.embracing for centuries with recipes As any chef will tell you,
:12:13. > :12:17.carefully pick your ingredients, and cost-conscious, stunning suppers
:12:18. > :12:22.can be knocked up in any kitchen. So, let's start with a joint of meat
:12:23. > :12:26.that's exceptional versatility is only matched by its
:12:27. > :12:30.incredibly low price. Now, because ingredients are cheap,
:12:31. > :12:33.it doesn't mean to say they're not full of flavour
:12:34. > :12:35.and one cut in particular which is still inexpensive
:12:36. > :12:43.is ham hocks. So, I'm going to make a delicious
:12:44. > :12:46.ham hock and pea soup that clocks in at less than a pound a portion,
:12:47. > :12:49.yet it wouldn't look out of place Back when I was a kid,
:12:50. > :12:57.we couldn't even give these away, Now, it's very simple
:12:58. > :13:01.to actually cook, really. It's very different
:13:02. > :13:04.to sort of lamb shanks. which is the same
:13:05. > :13:06.cut of meat on lamb. So, what we're going to do is just
:13:07. > :13:11.pop them into a decent-sized pan. I like to add a whole bulb
:13:12. > :13:15.of garlic with a bay leaf, Because ham hocks cook
:13:16. > :13:21.for such a long time, all the flavours we add have plenty
:13:22. > :13:24.of time to infuse with the meat. Rough chop a carrot,
:13:25. > :13:26.celery and an onion. I often think if food looks good,
:13:27. > :13:38.you know it's going to taste good, and just even that is almost
:13:39. > :13:42.a picture in itself, really, and it brings back sort
:13:43. > :13:45.of so many memories of me on a farm where my granny would actually just
:13:46. > :13:49.put the ham hocks in and then we'd all go off working in the farm
:13:50. > :13:52.all the afternoon and then come back, you used to have the cooked
:13:53. > :13:56.ham that used to rip apart But I'm going to turn
:13:57. > :14:01.this into a soup. And all I need to do now is just
:14:02. > :14:04.bring it to the boil, gently simmer it and cook it
:14:05. > :14:07.for about an hour and a half. Making affordable food like this
:14:08. > :14:10.into something that will taste out of this world, doesn't mean you have
:14:11. > :14:13.to slave over the stove all day. When your ingredients are spot on,
:14:14. > :14:15.dishes like this will Now, really, the secret for this
:14:16. > :14:23.is not just the meat that you get from this,
:14:24. > :14:25.it's the liquor and it's that liquor that I'm going to use
:14:26. > :14:28.for our delicious soup, but what we're going to do is just
:14:29. > :14:31.lift this out. Now, you get so much
:14:32. > :14:33.for your money when you're And that can keep
:14:34. > :14:41.you going for days. A ham, egg and chips like this can
:14:42. > :14:45.clock in at less than ?1.50. For the more health conscious,
:14:46. > :14:47.a walnut dressing on some thinly sliced red cabbage gives
:14:48. > :14:50.you a tasty meal for just 50p. For more details, check
:14:51. > :14:54.out the website. For me, at under three quid a go,
:14:55. > :14:57.a ham hock is one of the biggest More tender flesh than you can shake
:14:58. > :15:02.a stick at, and of course, this delicious stock,
:15:03. > :15:06.which reminds me - on with the soup. Now, I wouldn't bother shelling out
:15:07. > :15:09.on any fresh peas here. For me, they're just as good
:15:10. > :15:12.straight out the freezer. I'm going to cook them very quickly,
:15:13. > :15:22.cos, really, with this And, above all else,
:15:23. > :15:25.the sweetness and the flavour So, we put almost the same quantity
:15:26. > :15:35.of parsley to peas and then ..which is brilliant as the stock
:15:36. > :15:47.for our soup. Now, in all my soups,
:15:48. > :15:49.there's always a touch ..not just to add flavour,
:15:50. > :15:56.but to add texture to it as well because the double cream actually
:15:57. > :15:58.starts to thicken it up also. So, as soon as it comes
:15:59. > :16:01.just even to the boil, that parsley starts to wilt,
:16:02. > :16:10.take it off the heat and blitz it. Blend these ingredients thoroughly
:16:11. > :16:12.until you get a rich, thick, I like to serve my soups with a bit
:16:13. > :16:23.of bread to mop it up, but you can jazz it up a bit
:16:24. > :16:26.by toasting it on a hot griddle. The mistake that people make
:16:27. > :16:29.when using a griddle like this or a griddle pan at home
:16:30. > :16:32.is you don't pour oil on it, you always oil
:16:33. > :16:37.the food that goes onto it. Leave it for two or three minutes
:16:38. > :16:40.on a really high heat and it will naturally just peel away
:16:41. > :16:44.as it gets hotter. To finish it off, rub it
:16:45. > :16:52.with a bit of garlic. is don't reheat it any more
:16:53. > :16:58.than once, cos, again, you're going to overcook those peas,
:16:59. > :17:01.you're going to discolour them, The whole point about it is you've
:17:02. > :17:07.got this lovely, fresh flavour of the peas and, to do that,
:17:08. > :17:11.only reheat it once and then you can just take this ham,
:17:12. > :17:15.and this is so tender. Being a pig farmer's kid,
:17:16. > :17:34.I've tried so much of this... Garnish this with a sprinkling
:17:35. > :17:38.of the ham hock... ..a drizzle of olive oil and,
:17:39. > :17:41.of course, a splash of cream. You've got to admit,
:17:42. > :17:43.this dish is the perfect example There you go, art on a plate
:17:44. > :17:50.on a brilliant budget. And when you taste it,
:17:51. > :17:53.it is one of these dishes that You've got this lovely
:17:54. > :17:57.sweetness of the peas, But also, the texture of that ham
:17:58. > :18:03.hock, there's nothing else like it and when you serve it with some
:18:04. > :18:07.crusty bread rubbed with that bit of garlic, that lovely charred
:18:08. > :18:09.flavour you get with it... you've got a dish that's not only
:18:10. > :18:12.great for you to have at home on your own,
:18:13. > :18:14.but one that you could easily I might just do this next
:18:15. > :18:30.time my mates are coming round. It is time to find out whether
:18:31. > :18:36.Martin is facing food heaven or food health. Martin, for the youth in? I
:18:37. > :18:39.feel like a hypocrite, because I should be a vegetarian because I am
:18:40. > :18:45.an animal lover, and I am looking at that poor guy staring at me. I know,
:18:46. > :18:49.but he's delicious! We know what the viewers think, so it is done to you
:18:50. > :18:56.guys to make the decision. We have sea bass, chicken wings, what do we
:18:57. > :19:04.think? So sorry, but this sea bass looks amazing. We going sea bass?
:19:05. > :19:11.OK, well... We should have more wine. We're going to need it. It is
:19:12. > :19:19.the sea bass and it is ties style sea bass. We're going to get
:19:20. > :19:25.straight into this fantastic dish. -- Thai- style. We will cook the
:19:26. > :19:32.wings and send them home with you in a bucket. I think I have some
:19:33. > :19:37.vegetables. Thank you very much. This dish, I hope, is going to
:19:38. > :19:44.converge. I do like Thai, a bit of spice, so maybe when it's cooked.
:19:45. > :19:48.You did say you liked visual stop I don't like anything that's too
:19:49. > :19:52.fishy. I once did a film on a fishing boat and had to gut the
:19:53. > :20:00.fish, so it might be that. That would do it. As fish goal, have you
:20:01. > :20:07.had sea bass before? I've definitely never ordered it. I've maybe been at
:20:08. > :20:14.a fancy dinner and had to eat around it. I can imagine. It's just not for
:20:15. > :20:19.me. That poor little guy was probably swimming up the Thames
:20:20. > :20:29.earlier and now he is on TV. Theo, can you get sea bass in the Thames?
:20:30. > :20:39.No. It has just reappeared, there was a ban on it. It is a great fish.
:20:40. > :20:46.We do a dish which is steamed sea bass with fennel and fresh porcini
:20:47. > :20:49.mushrooms. What are you doing with all the bones? We're baking it
:20:50. > :20:54.whole. I don't think you've got this yet! It is the oven, then it comes
:20:55. > :21:00.back out and you are going to eat it. I think we need to get him a
:21:01. > :21:04.glass of wine, for sure. Don't worry, it will be delicious. The
:21:05. > :21:08.great thing about a recipe like this is, you can have your ingredients
:21:09. > :21:11.ready, the parts are made up, and then you bake it in the oven. It
:21:12. > :21:18.could be one for you and your fiance. I don't like to have to eat
:21:19. > :21:23.around things. I view regretting that we are not making the Buffalo
:21:24. > :21:29.chicken wings? I'm gutted. Next time when you come on. The guys are
:21:30. > :21:35.making this rice noodle salad. The balance is important. Thai cooking
:21:36. > :21:44.comes down to the three essential elements of sweet, sour and salty.
:21:45. > :21:50.Theo, you know all about those flavours. One of the joys of Bangkok
:21:51. > :21:59.is that the fabulous food is so fresh, they have amazing produce.
:22:00. > :22:02.The fish is amazing thought it is. I love checking out the food markets,
:22:03. > :22:09.because you will always come across something you've never seen before.
:22:10. > :22:14.The markets are amazing. Sabrina, do you venture into Thai cooking? I do.
:22:15. > :22:21.I love the floating markets. They are sensational, because back the
:22:22. > :22:26.best tip I can give you is, I normally don't go in for food guide,
:22:27. > :22:30.but in Bangkok, you don't always know what the ingredients are and it
:22:31. > :22:33.is beneficial to have someone who will point out whether something is
:22:34. > :22:42.used in a traditional dish. It is important. How do you serve that up
:22:43. > :22:47.at a meal? Do you just dig in? I think it is all about digging in. I
:22:48. > :22:51.will show you how we eat it at the end. Theo is going to do the honours
:22:52. > :22:56.and show you how beautiful it can be. We have a combination of ginger,
:22:57. > :23:00.garlic and chilli here. There is a lot of prepping and not a lot of
:23:01. > :23:06.cooking. Asian food is like that, you do all your prep in advance and
:23:07. > :23:18.then it comes to develop quickly. -- comes together quickly. Line Of Duty
:23:19. > :23:22.is a huge show, it really is. It's taken the world, nearly the world,
:23:23. > :23:27.by storm. Tell me more about why it has been successful. I think it has
:23:28. > :23:34.been this thriller element. We keep people on their toes. It is like one
:23:35. > :23:38.of those -- I don't want to be like one of those bands who say that the
:23:39. > :23:43.next album is the best one, but the next one is really good. Without
:23:44. > :23:51.giving anything away, I think it is my personal favourite that we've
:23:52. > :23:55.ever done. We go full throttle. We are very lucky that it has been made
:23:56. > :23:59.into a feature length episode, 90 minutes. With the first two, they
:24:00. > :24:09.went down well, but if people had any gripes, I think this is part of
:24:10. > :24:17.Jed's master plan. I am not saying it will be a happy ending, but it is
:24:18. > :24:22.a surprising ending. When can you chewed in? Thursday night on BBC Two
:24:23. > :24:26.at 9pm. I will be glued to my box, as I'm sure most people will be. I
:24:27. > :24:32.am sprinkling some ginger, chilli and garlic. Make sure you get those
:24:33. > :24:35.inside the fish as well. The fishmonger will have gutted it and
:24:36. > :24:40.cleaned it, so it's good. You're left with a bit of bone, but also a
:24:41. > :24:44.lot of beautiful fish. It looks spectacular. Serve that to the table
:24:45. > :24:49.and it looks great. Here is where we will get a bit of blue Peter action.
:24:50. > :24:55.We're going to wrap this into a tiny... I was going to say a tiny
:24:56. > :25:00.parcel - it is a massive parcel. You want to tightly wrap it like this. I
:25:01. > :25:04.am doing it fairly roughly. If you wanted to make sure it is not going
:25:05. > :25:08.to skate, you could put a paper clip on it to make sure it is not going
:25:09. > :25:12.anywhere. I am going to throw a few spring onions in here as well.
:25:13. > :25:17.Nearly forgot. They add a bit of flavour. Over the top at the end as
:25:18. > :25:21.well, the ad little bit. It will go in for about 20 minutes, but you
:25:22. > :25:28.need to make sure, if you have a really big fish, to adjust the time.
:25:29. > :25:36.You will be adjusting your temperatures when you're making this
:25:37. > :25:40.at home. Spring onions argues quite heavily in Asian dishes. You need to
:25:41. > :25:52.slice them on the diagonal like this. It makes a difference. Don't
:25:53. > :25:56.do the old mother chop. Seal it with a little paperclip. I know you will
:25:57. > :26:05.be making this in LA. Where would you get sea bass in LA is not far
:26:06. > :26:21.away from me. Once that is I am going to take that straight out
:26:22. > :26:25.of the oven. I'm bracing myself. The great thing is the drama when you
:26:26. > :26:29.service. You have this fantastic paper case filled with the fish, and
:26:30. > :26:32.the key thing is to do it at the table and open it up. I'm going to
:26:33. > :26:37.ask Sabrina or Theo to give me a hand so we can do it in one else
:26:38. > :26:45.will. A little lift, one, two, three. Shall we leave it in the
:26:46. > :26:53.paper? Yes. Good. Give as they reveal, Theo. One, two, three...
:26:54. > :27:01.Look at that. Are you loving it, Martin? Come on! Fantastic. You
:27:02. > :27:05.don't have to eat the skin. Theo will bring it back and you will get
:27:06. > :27:14.lovely bits of this. It will be like fish ringers. If it's deep-fried I
:27:15. > :27:19.will love it. I'm Scottish. The guys have that rice noodle salad. It is
:27:20. > :27:24.beautiful is I will grab us some wine. Let's have a taste of that in
:27:25. > :27:36.a minute. It is quite sweet, of course. What do we think, Martin
:27:37. > :27:39.goverment that's all right. Hurray! This is really fresh fish. Have we
:27:40. > :27:51.converted you from hell to and guys like I wouldn't say... May be with
:27:52. > :28:01.another glass of wine. -- converted you from hell to haven't?
:28:02. > :28:05.I think, Martin, when you go back to LA, the fiancee will be well
:28:06. > :28:09.impressed. Thank you very much, guys was honestly, I have really enjoyed
:28:10. > :28:18.this. Thank you. And thank you, guys. This wine is no parent with
:28:19. > :28:24.this fish. Let's see what it's like. Would you like to try some? I am
:28:25. > :28:31.going in for it. -- this wine is now paired with this fish.
:28:32. > :28:38.We are all going home with Theo later on! It will be a fun time.
:28:39. > :28:44.Well, that is all for us today on Saturday Kitchen. A big thank you to
:28:45. > :28:48.Sabrina, Theo and Martin Compston for joining me. And to Peter for the
:28:49. > :28:53.wine choices. All of our recipes are on the website. Thank you for
:28:54. > :28:58.watching. I have absolutely loved being with you all this morning. We
:28:59. > :29:00.have another chef in the hot seat next week. Have a great weekend.
:29:01. > :29:01.Hopefully we will.