16/04/2016 Saturday Kitchen

Good morning, I'm Donal Skehan, and this is Saturday Kitchen Live!

Welcome to the show. I am new to the show but the rest of the menu is as

normal. Two great chefs cooking live and the pick of the BBC archives.

You know Theo Randall, a regular on Saturday Kitchen. Hopefully he will

help out if I get lost. Next, a new face to the show, Sabrina

help out if I get lost. Next, a new from a great he'd restaurant in

London as well. Good morning to you both.

Good morning. Good morning. Feeling as nervous as I am? Just a

little. Feeling as nervous as I am? Just a

What is on the menu, Theo? I am doing a delicious spaghetti with

seafood. It has clams, prawns, squid, a touch of white wine,

delicious. squid, a touch of white wine,

Sabrina, what are you cooking? I am cooking ricotta gnudi with peas and

broad Looking gorgeous. A good sauce.

Well, gnudi is a good way to start the show. How go good does it all

sound. Also, we have the Hairy Bikers, James Martin, Rick

sound. Also, we have the Hairy our guest, this morning it is the

brilliant actor, Martin Cuniston. Good to see you, Martin. Now, I

noticed you don't have a beautiful English accent but a Scottish

accent?! Yes, a very broad accent. A lot of people ask why I play at

London but it was not by choice. It is the way that the character was

written in the show. It would have made my life easier. But it does

help the character. That is one of the great things with the writing of

the story. Steve, as well as being a good guy

is also annoying. He wear as lot of waistcoats it is an accent that I

find annoying. That is good to know! Are you a food

Land Rover? Yes, I am. But probably not the kind of food that you cook.

Which I'm excited about. But I have a terrible diet. So I'm excited to

get healthy food. I have lived on catering food and hotel food and

takeaways for the last ten years. I think that we can differently

improve on that. At the end of the programme I will cook either food

heavy on or food hell. It is up to the guests in the studio and the

viewers at home to decide which you get. Tell us about your food heaven?

I am a bit of a chicken wing connoisseur! I love a good chicken

wing, after a night out or a few. I spend a lot of time in America,

there is a big bar culture, watching a game... So, you would be happy

with a bucket of chicken wings? Yes but I would like a nice bucket of

chicken wings. The food hell, tell us about that? I

am not keen on anything fishy. Sushi or anything looking at me. That is

not really for me. OK. Well a lot to think about. So

either chicken wings or a fish. For food heaven, I will serve the

chicken wings in a buffalo style. Deep fried ands toed in hot Chile

sauce, paprika, served with a salad and a lemon dressing. And Martin

could be having food hell. Seabass. Wrapped in paper, baked with ginger,

lime juice, fish sauce and bok choi. Served whole, as it is hell with a

sweet and sour Thai-style salad with carrots, cucumbers and lettuce. We

get to find out what Martin eats at the end of the show.

A few of us can put a question to us live later on. If I get to speak to

you, remember I will be asking if you want Martin to face food heaven

or hell. Send us questions also through social media.

If you are watching catch-up, please don't call in, we are not here

anymore! Right, Martin, are you hungry? I am.

First up to cook, it is the man himself, Theo Randall.

So, I'm excited to be cooking alongside you, what are we going to

make? It is spaghetti with seafood. I have put the pasta in, we have

seven minutes to make the sauce it is very, very quick. So we have

prawns, squid, clams, Some tomatoes. Taste these, they are sweet and

delicious. With a little chilli, touch of parsley and some white

wine. So, what do I do to help? Firstly,

put the spaghetti in. Is this like angel hair spaghetti?

It is a grade up. It takes seven minutes. It is like a vermicelli. Is

little thicker. A little more robust. Perfect for the dish.

Could you use linguini? You can use spaghetti or linguini. But this is

nice as it cooks quickly. Handy for live television! And

brilliant as it is quick to cook at home. You can get it ready, do the

preparation, and make a delicious plate of pasta in seven minutes.

Fantastic. You will be a hero at home. You are cutting the squid. For

someone making this at home, I think that squid can be worrying, can you

get the fishmonger to do this at home? You can. You can buy cleaned

squid from the fishmongers. But do the last bit of preparation

yourself, chopping up the squid. That is important to get the right

size. In terms of seafood, what is the

classic combination? This is. Clams, like a classic spaghetti vongole. I

have added the prawns and the squid to give it an extra dimension. I

will season the squid. That is interesting. Most people

think that the seafood has a flavour of the sea, so just a tiny touch of

salt? Just a bit. The clams are salty. But the squid has a subtle

flavour. It is important to put colour on the squid. And the same

with the prawns. It is important to chop them up and get the colour in.

Leaving them whole it is heavy. It is nice to put it in the mouth and

get the mouthful of everything. That is what you want.

When I was on honeymoon, a dish I had all the time was seafood

vongole. Where do you get this dish? It is on the coast. Always on the

coast much Italy. Anywhere where there is the sea?

Yes. That is what is beautiful about the Italian food, they use the

ingredients that are available it is by the sea, where they can catch it.

And this is a perfect example of simple Italian cooking. It is nice

to do at home. It is very, very quick. You can do it in seven or

eight minutes and put it on the table and serve it. A little bit of

chilli there. A little shake and get my tomatoes.

I have ribboned up your courgettes. Fantastic. Now a bit of garlic and

white wine and parsley, please. Fantastic.

I like that you with putting me to work, Theo. You are doing well.

I should mention we have cooked before in my first television

appearance. I was with you, they put me against you cooking in a

competition. So not fair! How long was that? Nearly eight years ago. So

a long time. But, how we have grown! How we have grown! You made the most

beautiful panacotta, that I still dream about. Fantastic. So, the

parsley. Yes, and the courgette. Yes, a bit of white wine in there

first. That gives it a nice acidity. Are these the sorts of dishes you

can expect at your restaurant? Yes. This is a more simple version but we

would do it with fresh pasta or a linguini. It is very much about the

quality of the ingredients, getting the most from them. I have put the

courgettes in there. The thing about the pasta, it should

be al dente. If you would like to put a question

to any of us. Call us. If you are watching on catch-up,

please don't ring as the lines are now closed.

Smell that? Everything is coming together. The tomatoes, the sauce.

A nice bit of sauce. Great. Now, a few people at home are asking

who I am! This is my Saturday Kitchen debut but they are telling

me in my ear you have a few fun facts? I have five.

I am worried. You have written six top-ten best-selling cookery books

and won an award for one of them. top-ten best-selling cookery books

You have fronted 12 TV series. Including Kitchen Hero and

co-presented BBC's Junior MasterChef with John Torode in 2012. You write

an award-winning food blog and write for a food magazine and the Irish

Times. You are fluent in Swedish. I am. And you have presented a

Swedish TV show in a show called Meat Cok.

It means My Kitchen! We should say what! As this is my first Saturday

Kitchen... And my last! And you were what! As this is my first Saturday

also in asked to anybody the Swedish Strictly Come Dancing, you turned it

down? Yes, I turned that down. And a boyband... That is enough. I thought

we were friends! Right! Now, boyband... That is enough. I thought

I think people are scared to do this at home? Well, you have to keep the

pasta undercooked and use that juice. So we then turn the heat up

high and then we will reduce that liquid. So the pasta absorbs the

juice. And the smell right now is so, so

good. It trance ports me to an Italian coast somewhere.

The reason I am moving the pan is to get the starch from the pasta to

emulsify the sauce. So every mouthful will taste shrugs.

You have a fine wiggle there, Theo, you have to get the hips in there.

It looks fantastic as well! A little olive oil and black pepper it is

really sweet. With a sweet flavour. Normally, you might

really sweet. With a sweet flavour. but you are not?

really sweet. With a sweet flavour. acidity of the tomato. You do not

add loamon juice here. Wonderful. I love the clatter of the shellfish.

The lovely juices with the pasta. The smell is so good.

The courgettes added make it is nice and juicy.

It would not be something that I would normally add? The courgettes

are so sweet. That is fantastic. Now a little more juice on top of

that. That is a serious plate of food.

Tell us again what we are looking at? That is my spaghetti with

seafood. It has a little bit of courgette,

parsley and white wine. Done! First dish down! Well, I think

we have to see what our lovely guests think of this. Martin, are

you a shellfish fan? Not a huge fan but I do like a prawn.

I find squid rubbery but is that badly cooked squid? Well, that is

big squid. The smaller it is, the more tender it is.

And lastly, tell bus the boyband? That is enough of that! So, with top

food we need top wine. Let's see what Peter Richards has picked out

for us. Thank you, Martin! This week Peter Richards has gone to sunny

Hampshire to make his choices. You can easily imagine yourself

enjoying Theo's spaghetti with this, nothing too posh or fancy. That is

exactly the kind of thing we need from our wine. Trying this recipe at

home was a revelation. It went well with elegant wines from further

afield. This Pinet was good. But the standout was this Spanish one. The

Godello great is not very well-known, but it deserves more

recognition, because it can make really good white wine that

accompanies seafood elegantly. Understated freshness just works

really well to offset the salty earthiness from the squid, the clams

and the prawns without overwhelming the delicate flavour. There is

richness that softens the heat of the chilli and enables the wine to

stand up to the texture of the spaghetti knee. -- spaghetti. Theo,

forgive me for venturing away from Italy, but I hope you enjoyed this

gorgeous Godello. Slightly controversial white wine

from Spain - do you forgive him? For the money, it is incredible. It has

so much depth. It has that sort of concentrated, grape flavour. What do

you think? Absolutely delicious. One of my favourite things to eat. And a

really delicious wine. Sabrina, you will be cooking next. Tell us about

the dish. Making some ricotta gnudi, and some pancetta and white

asparagus. Good spring flavours. Don't forget, you can ask any of

other question, call the number below. -- any of us a question. Call

us before 11am. You can also tweet as on the hashtag below.

Theo is our resident chef today. He is in the mountains with his son.

This is something that should never really

have happened, because in our notes written by the producer, meet with

shepherds who cooked We are following the local Mayor who

assures us that we are a mere ten minutes away. OK, it is an Albanian

ten minutes. Basically, he hasn't a clue!

This is my idea of personal hell. I'm not enjoying it much myself. I

don't have much of a head for heights, but I think it is important

to get to where the shepherds are, because a lot of the food in Albania

is based on Shepherds' dishes, lots of Martin. I want to get up there

and see what they are cooking. -- lots of mutton. There is a sheep!

Apparently, this is not the right Shepherd. Our shepherds are still a

long way off. Cards can't get there because there are too many rocks, so

the Mayor insists Jack and I travel up the rest of the way on mules.

Very much the way to explore this wild countryside. I don't know much

about Albanian Mayors, but I know that this one has an entourage of

pretty women who follow him around carrying bottles of wine and

Brackley. This could be a tradition left over by the Ottomans. -- wine

and raki. Land of Albania, let me spend my eyes on you. Your minarets

arise, and there pale presence sparkles in the glen. -- let me bend

my eyes on you. Those were thoughts on a 1's

Christian country becoming Muslim. -- a country that was once Christian

becoming Muslim. If you are partial to roast lamb, Golden, sweet,

slightly smoky roast lamb, you'll love this. It's the classic way of

cooking goat or sheep. There are no spices, just salt and pepper and the

best of the beast. I put myself as an eater first and then a clock.

That sounds daft, I know, but there are chefs who don't enjoy tucking

into food that much. There are mines are a little too involved in the way

that food looks. All I know is that I get terribly excited when I can

smell and see scenes like this. It's irresistible to anyone who loves

food. Absolutely fantastic, so nicely salted. It is really great. I

feel the Neanderthal in me. I could eat this every day. Next, I'm

cooking one of Albania's national dishes. It's lamb, yoghurt and rice.

It's very easy to do. So, for my Greek kitchen by the sea, this is

tave kosi. This is probably the best love fish for Albanians, their

comfort food. Funnily enough, it reminds me a bit of shepherds pie.

Basically, it's butter, lamb, a couple of cloves of garlic, all

thrown together and well seasoned. One of the things I've learned here

is that Albanian cooks choose just one herb to go into additional stop

in this case, it's the local sun dried oregano. Tave kosi actually

means creamy casserole, and in this case, the cream is of course the

fine yoghurt that I have here. To make it like a light fluffy custard,

I mixing it with four eggs, and this gives it the lovely, satisfying

comfort element. I want actually carry on cooking it.

The reason for this yoghurt- bechamel sauce is that it will go on

top of the lamb. It is absolutely yummy. That lamb is now tender. I

will add a little more water. It has cooked right down. I am also going

to add some rice, so I don't want it to dry otherwise the rice won't

absorb the liquid and swell up. About 60 grams of rice. And we're

ready to put everything into a baking dish. There's a part of me

that would really love to be a food historian and sit on panel games and

wistfully tell people about the origins of well-known dishes. I

wouldn't mind betting that this dish was the forerunner to the famous

moussaka, the favourite dish of the British on holiday in Greece.

Instead of layers of mince and better Mel, it's the creamy sauce on

top, and as ever, the grated nutmeg. This goes into a medium oven for

about 40-45 minutes will stop when it comes out, it should be all white

and dark brown and speckled with that not make. -- with that nutmeg.

My friend who tests out all the recipes, Portia, cooked this dish

and tried it will stop from the last conversation I have had with her,

she's had to cook it five times because the family love it so much.

Lamb is one of my favourite ingredients. Rick's film has given

me the perfect excuse to cook up my favourite lamb dish, slow cooked

lamb shanks served with a classic colcannon. I couldn't post Saturday

Kitchen without a taste of Ireland. They will be cooked nice and slowly,

braised with colcannon. Have you had traditional Irish food before? I

have. My fiance's family are from Ireland. We go down to County Meath,

where her family are from, we picked the potatoes out of the ground. He

has a tomato garden, and he does a lovely stew. You have had a proper

Irish experience. Does he do lamb stew? He does everything goes he

couldn't be more stereotypically Irish, with his little garden and

his hat. Let's not go down that road! I am browning off the lamb

shanks. You will notice they are small. I'm doing that because, for a

dinner party dish, if you have big lumps, it's not nice. Ask your

butcher for these and he will turn them down as well. The reason for

browning them is that we get a nice colour, its seals the flavour in,

and you get the juice in the bottom of the pan, which is grateful stop

when you're cooking it, you don't want to overcook it or undercook it

will stop it getting that right bit, because the flavour is gone if it is

overcook. You can overcook them till they fall

apart, but these will take nearly three hours to cook. But the beauty

of this dish is that they do cook very slowly, and it gives you

mouthwatering, tender pieces of lamb. I am chopping the onion very

thickly, because this will be braised for a long time. If you want

to see them in the sauce, give them a rough, chunky cut. We were talking

about career changers, but you have had your own set of career changers,

haven't you? You went from footballing to acting. Tell me about

it. I had a very illustrious and brief career with my local team,

Greenock Morton. All I wanted to be when I was growing up was a

footballer. I was lucky to go out on that pitch. It might sound daft, but

making your debut away to Alloa and getting beaten 4-0, it is something

I want forget. A lot of people made a lot about it at the time, this

decision between football and acting, but it wasn't real Madrid or

Spiderman. It was a choice between being an unemployed actor being in

the Scottish second division for another year. It is quite a career

jumbles up football, you play with your mates in a team, but acting, is

a quite solitary? It can be. The show I am on at the minute, Line Of

Duty, hello, Vicky, ageing, Craig, I know they will be watching. I am

lucky that we have a great bunch around us. It is a big team effort.

Especially with these long interview scenes, which kind of became our

signature, you have to pull together for that. I was saying to you

earlier, that is probably why my diet is so bad, because you live on

catering food and Hotel food you go from the Hotel to the set. My fiance

is trying to teach me a few things. Is she keeping an eye on you today?

She is over in America. In LA. Is it essential for an actor to be there?

It is great with the sunshine, but I am very lucky at the minute. That is

the endgame for a lot of people, but I am incredibly lucky to have some

great work here, so I don't in any way feel the rush to go their work

wise. Things are all right here. We are all great. I am hooked. The last

few nights I have been watching and catching up and stop why had it hit

in the way it has? -- why has it hit?

We live in a binge culture. They don't want to wait to find out.

And the twists, if it was on something like Netflix, which it is

at the minute but if everyone was bingeing, there is no shock or

surprise left. But we have been spoiled with great cop shows like

Luther, and Sherlock Holmes but those shows are about maverick cops

who play by their own rules, ours is more in the devil and the detail.

There are some codes, I don't even know what I am talking about! It

comes out but we don't make it easy for the audience. You have to

concentrate. Obviously, there is entertainment and drama but we try

to make it as real as possible. What dives me mad watching it is

that we all know who the bad guy is, so you are screaming at the

television, telling you... ! That it is it. That is the drama. That is

the great thing about Jed's writing. He is a genius, an ex-fighter pilot,

ex-doctor, there are all of these blurred lines. You don't know which

side you are on. The lovely Craig Parkinson, you feel for him. He is

down a hole, doing all of these horrible things. But the characters

are so well developed, they are all human. It is a fascinating series.

Everyone is hooked. To catch you up on what has happened, I have fried

off the veggies. This is going to cook away. It cooks for three hours

at this stage. I will trance per over the lid to one we made earlier.

Look at that! Come and smell this, Martin. That is what your lamb shank

should look like after a bit of time in the oven or on the hob. We are

serving it with colcannon marsh. I have potatoes. These are normal

Brewster potatoes. Use a potato that is floury. With a tiny touch of milk

and butter. I love my marsh to be nice and smooth.

No, I don't like lumps. Good. So, colcannon, have you heard

of it? I have not. It is a traditional Irish potato

dish. There are potatoes in lots of different ways. We do like our

potatoes in Ireland! As you can see I get excited about potatoes! Now

this colcannon dish, there are many variations of it. Colcannon is with

cabbage but to make a champ, you add in the spring onions. So there is

butter in there and milk. A little bit of salt in there. That is it. It

is a creamy marsh. Donal, what is the traditional

cabbage to go in oil Canaan? It is said that it should be white-headed

cabbage but I am using Savoy. So I hope I have not upset anyone. So,

grab your spoons. I am going to set up over here. We have the beautiful

Colcannon marsh. You could even add the spring onions

in there as well. If you are serving this for a dinner it is so

impressive. That meat is mouth watering

attendanter. A tiny bit of salt over the top. You could make a simple

gremolat as well. Lemon zest, garlic the top. You could make a simple

and fresh herbs, that gives a vibrance to the slow braised dish

such as this. Can I tuck in? Dig in. Go for it.

It looks good, even if I do say so myself.

Lovely. Good on you. What are we making for

Martin at the end of the show? It could be buffalo chicken wings with

roast potato salad, heaven. All done in a peppery lemon

dressing. Or his food hell, a whole fish. I have seabass. It is baked in

a parcel along with ginger, spring onions and garlic. Served with a

Thai-style salad. It is up to the guests and the few

of the viewers at home to decide. Now, it is time to get out on the

open road with the Hairy Bikers. They are in Sweden.

'This time, were heading the furthest north we've ever been.'

'In search of exciting food 'and some of the most unexplored

places in Europe.' Oh, it's glorious!

So to do it justice, we are splittin it in two.

From the picturesque town of Jokkmokk...

..we travel to Sweden's largest national park.

Before backtracking to see reindeer in Flakaberg...

..and ending in Harads, gateway to the fashionable south.

'Starting in one of Europe's last great wildernesses...' Good grief!

'We're on the trail of a foodie revolution, 'the Nordic

It's about seasonal, local produce, animal welfare,

'and no waste whatsoever.' Nature's bounty.

'It sounds simple, but it has rocked the culinary world 'and put

Scandinavian cuisine on the map.' I love smoked fish,

'On the way, we meet Santa's little brother...' HE SINGS '..go house

'..And tree climbing at bedtime.' Now, this

To really understand the revolution in modern Swedish food,

Because Lapland is home to the Sami people, who have been herding

reindeer in this extreme environment for hundreds of years.

They are masters of living off the land.

And by necessity have been living the Nordic food

Which is local, seasonal, and of course no waste.

And what better place to start than the cultural heartland of

Jokkmokk is the main Sami town of the area.

Our first stop is a renowned Sami cafe, run by a young restaurateur

And we're hoping it'll be our gateway to the Sami people...

We have, like, lots of herbs and we've got, like,

reindeer meat and we've got the fish, but of course we don't

And it's also cooked to last, you know?

If you're out working with the reindeers you have to salt

the meat and the fish to make it last longer.

..which is simply slow-roasted Arctic char on a bed

The eggs, they are baked in the oven, 65 degrees,

This is a cloudberry and lemon vinaigrette.

Man, the Swedes do love their berries.

Because it's hard to grow veg here, it's a good way to get your

Like the herbs and the berries, the fish is also local.

Ah, look at the meat on this Arctic char.

At home in England, we could use salmon or trout

It's beautiful, it's fresh, it's simple.

But within that, it's quite perfect, isn't it?

Next, we're trying a soup made from the leaves of a birch tree

Topped with Arctic char and a real Sami delicacy.

Is reindeer the most common meat that you have here?

I suppose a reindeer doesn't have much problem

with heart disease, does it, really?

You know, we used to eat a lot of heart at school,

I think it's important to do what we call so grandly now

The last dish is a reindeer blood pancake, and we're going to serve

Dave, did she just say blood pancake In the Arctic Circle,

Dave, did she just say blood pancake?

Well, blood is packed with minerals, especially iron.

You can buy reindeer blood that's frozen.

Let's face it, I don't think you're going to be able to do this at home.

The pancake is simply flour mixed with blood instead of eggs and milk.

If this is going back to basics, Kingy, this trip is

Malin has invited some friends and family for us to meet

As me mother used to say, it is the sort of food -

The texture of the heart is really soft.

I can remember when my mum did stuffed sheep's heart

These blood pancakes are really good.

I mean, if you like black pudding,

We have heard about the Nordic manifesto.

You know, where you love to use locally sourced ingredients

and seasonal ingredients and there's got to be the birthplace of that,

and we are hoping to find that in the Sami people.

But what do you guys know about the Sami people

The Sami people are the people from Lapland and northern

Sweden and the Sami people depend on the reindeer...

Some people say that we are the only natives living

Yeah, we were here before Sweden was the country.

I am here because of the reindeer, because the reindeer

Of course, also the fish, but the reindeer has

I mean, we eat the meat and we take the blood...

Thank you for having us and thank you for

to come, Martin has home-cooked comforts.

He is making a ham hock pea soup. Tasty stuff. Now, I know that the

business of omelettes is not an expect science but I am sure we are

in for EGG-plosive action! On the Omelette Challenge, even if Theo and

Sabrina don't BREAK their records, I hope that they are up for the CRACK.

You can see what happens live later on, and will Martin face, food

heaven with buffalo chicken wings with roast potato salad or food

hell, Thai-style baked seabass with bok choi and a rice noodle salad? We

will see at the end of the show. So next up is Sabrina Gidda. What

are we making? We are making ricotta gnudi with peas and broad beans.

I am going to make use of the fantastic chef in the audience

today, Theo, I am putting you on bean duty.

So, the guys are going to pod the broad beans. It feels like the sort

of job you should be doing at home relaxing.

Yes, who knows?! The kind of thing you do watching Gardener's World.

For sure. So, tell us about gnudi? It is with

Ricotta, flour and egg yolk. Not as heavy as the gnocchi.

And the gnocchi is with mashed potato that I am a fan of! I know.

For sure. So, we have the little Ricotta in the bowl with an egg

yolk. We want to Ricotta in the bowl with an egg

together to make it light and fluffy. Very light. So don't

overwork the dough. fluffy. Very light. So don't

You can make this at home but it does look fancy? Absolutely but it

does not take a moment to make. We bring everything together including

the parmesan. Check the seasoning. It helps to use gorgeous eggs to

help with the colouring of it. Is this the sort of dish we can

expect to eat at the restaurant you cook in? Absolutely. We do have this

on the menu and people love it. It is a bit lighter and that is what

people are enjoy joying. Gnudi is an Italian dish, I guess,

you have a lot of English-inspired flavours here? Peas and wild garlic?

We love to bring together the best of the Italian season with the best

of the British season to celebrating both. Where did you start cooking?

I started cooking when I was young, but I have been lucky to find out

that food is something I adore, so I am happiest when I am cooking. Any

family inspiration? Mother was a great cook, family also, not Italian

food, though. I think it is great, it is so important to be cooking as

a child, getting stuck in. What dishes would you have cooked with

them? A little touch of Indian cooking as well. Yes. Breakfast

things, some cake, some classic baking going on. OK, you are making

the gnudi. Can I help you? I am going to roll them out in a second.

There is some on the way. It has just been popped in to set -

fantastic! Live TV and all that. The pancetta is cooking off. This is

quite a smoky flavour. You don't want to overviews it. A little

saltiness to contrast with the sweetness of the peas. Don't

overwork the dough. Just a little bit out. We should have a lovely pan

of water boiling, for poaching. We do, indeed. Guys, how are the broad

beans? We appealing, we appealing! A little -- we are appealing. --

beans? We appealing, we appealing! A peeling. A load of people on Twitter

are surprise, Martin, peeling. A load of people on Twitter

Scottish. That is news to them. You do a seriously good

Scottish. That is news to them. You so. That is a skill of a serious

actor. It is always better after a few beers. You are not a stranger to

accents, are you? few beers. You are not a stranger to

few. I have been lucky. I have done up couple. Stoke was a difficult

one, I have to say, because it is a mixture of five different accents. I

did a terrible American one. How are we looking gnudi- wise? OK. We're

just going to the tiniest touch of the water from our gnudi. Add that

to the butter with a hint of lemon. Everything else will come together

quite quickly put up if you wouldn't mind making the asparagus salad.

Indeed. She is putting me to work. I feel the pressure! There we go. In

terms of flavours, this is a very springlike dish, something you could

make at this time of the year. Definitely, very fresh and light. It

is what our cooking is about, she says, having added another knob of

butter! There you go. That is what James Martin, I think. There we go.

A little touch of wild garlic into the pan. You can imagine the

flavours. That's the kind of thing I do get excited about. It's perfect.

Sweet, you get the creaminess of the ricotta coming through. Into the pan

where we fried our pancetta, a little bit of butter and oil and

finish frying our gnudi. You want the egg to set, then out of the pan

for a little bit of colour. You have your broad beans, Europe peas and

some asparagus blanched. In terms of the asparagus, how would you serve

these? I want a light salad. Dress them with a little lemon, olive oil

and a bit of fresh tarragon. Wife white asparagus? -- why white

asparagus? It is just sensational just know, what's coming through.

Whatever you can get a hold of, but at the moment, it's just beautiful.

Definitely as spring dish, for sure. In terms of your gnudi, what are you

looking for in terms of colour and texture? They are fluffy and

delicate. You want a little colour. You don't want to mess with them too

much was not flip them over and finish them in the sauce. We are

doing very well. Amazing. A little touch of lemon into the sauce.

Important just a light on everything up. I like that little touch of

lemon juice. Of course, all of today's recipes are on the website,

so head over to BBC .co .uk/ Saturday no space -- so head over to

BBC .co .uk/ Saturdaykitchen. I am just going to dress your asparagus

with a little lemon juice. Yes, please. Lemon zest going in there.

This would be an impressive dinner party dish if you could knock this

up for your friends the night. Absolutely. And you could make your

gnudi ahead of time, keep it in the fridge and then finish the sauce as

and when. It is a lovely dish - very springy and fresh. This little bit

of colour comes from the butter. Just a minute longer. OK, cool. We

have as parodies, broad beans and peas. I am using this in everything

just now, I think it is sensational. The same way that you would use

spinach. Where I'm from the woods are filled with it at the moment.

Wild garlic scones, I am obsessed with. You're just wilting down like

spinach. I'll get that out of your way. Lovely. That smell is

absolutely fantastic now. It is the sort of dish that you want to come

home to, a nice taster. Absolutely, superlight, nice glass of wine,

which I'm sure we'll get to in a minute! Perfect. I am doing what my

mother calls a chef's white, which is not really clean, but clean

enough. -- wipe. A little touch of Parmesan

in here and we have done. Perfect. A little touch of our salad. It is

like a celebration of spring in a dish. It looks delicious. Finishing

off with a little bit of this. And my asparagus. Tell me what the dish

is called again will stop pan-fried ricotta gnudi with broad beans,

while garlic and pancetta. -- called again.

Let's taste it. How good does that look? Fantastic. OK, guys, I am

giving you the honours to dig in. That is definitely spring on a

plate. We'll leave you there for a moment. That's gorgeous. That is

really good. I know it's not a chicken wing, but... We're coping!

Let's go back to Basingstoke tizzy of Peter has found the perfect wine

match for Sabrina's ricotta gnudi. Sabrina's recipe is full of clean,

refreshing flavours. Something like that needs a lovely light white

wine. Chablis would be good. Italy is the obvious destination, given

the style but I want something that adds fruitiness and fresheners, as

well as fantastic value, into the mix. For that, I have this lovely

Verdicchio Dei Castelli Di Jesi Classico. They say that the name

comes from the greenish hue that the wine can have. This one doesn't have

it, but it smells like lime and citrus. That juicy, refreshing

fruitiness acts as a beautiful contrast to the richness of the

ricotta and Parmesan. It also cleanses the palette of that salty

pancetta. Think of the way that apple works with pork and cheese.

There is a lovely horrible tone to the wine which ties in with the

broad beans, the asparagus and the peas stop finally, the understated

nature of the wine allows Sabrina's ingredients to shine. I thoroughly

enjoyed your gnudi, and here is a fantastic wine to enjoy it with.

That is totally delicious full stop it feels like it goes with the dish

- what do you think, Sabrina? Perfect, with the pancetta, the

Parmesan and Gaelic, they are strong flavours, but that is delicious. You

guys are thoroughly enjoying it. Oh, yes. The wine has been brilliant,

fantastic choice. Clean and fresh and goes really nicely with the

asparagus. It is hard to match wine to asparagus. And the price, ?5.75?

Fantastic. It is a hair of the dog. Keep it coming.

Now a taste Britain in The Cotswolds. Janet is trying to get

Brian to ramble. Really? As a keen rambler, I can't miss out

on a stroll through the beautiful If I'd been hiking here 100 years

ago, the chances are I might have bumped into the famous British

composer Gustav Holst. Born in 1874, Holst began

composing as a child, and his father would often send him

out into the hills to MUSIC: "The Planets Suite" composed

by Gustav Holst 2014 marks the centenary of his Planets Suite,

the composition that made him one And we've come to St Lawrence's

Church in the village a 35-mile rambler's route in honour

of the musician. Now, I know exactly

who you are because you're holding There is lots of stories

about Gustav walking the countryside As well as the beautiful

countryside, the Holst Way takes in many pretty Cotswold villages

with their characteristic stone The style is a particularly lovely

honey colour, isn't it? Er, yes, very characteristic

of the area. Choral music was a popular source

of entertainment in the 1890s. Please do.

so much about Holst, ..so I can do the walk

all over again? on the hunt for a local chef who's

making the most of the area's food. A host of home-grown ingredients

on chef Will Greenstock's menu has made the Horse and Groom

a firm favourite on this So, what are you going to cook

for us today, boss? OK, so on the menu we've got a beef,

ale and horseradish pie. The beef is from a Dexter cow

and they're very local to us, they're about five miles

down the road and it's I'm going to start off

by flouring the meat. So this is going to help to thicken

the sauce in the final pie, OK, so the meat's nicely floured,

we're going to melt a bit of butter Good man, a bit of butter,

a bit of flavour. We're spoilt for choice around here.

using Dexter beef? We've got three or four farms

within a ten-mile radius that Yeah, browning that off

and we want to get really nice, Meanwhile I can put

in the meat into the pan. OK, so onions are coloured,

they go in with the meat. OK, so now we're going to add

a splash of red wine. Oh, that's interesting,

red wine and beer. That means you don't need quite

so much beer, I'll just... And the red wine adds

a good colour, as well. I think that's going to go down

rather well, is that. So that's the red and

the beer's gone in there. I'm going to add a teaspoon

of tomato puree. Again that just helps

with the colour, adds some colouring and a bit of wine, it

just brings in that Then, also a couple of bay leaves

go in there as well. How long do you put it

in the oven for? That's going to take about two,

two and a half hours. OK, so just nice and slow and let

all the flavours meld together and just, really,

fantastic. I assume you've got

some ready for me. Good man, that's what I like,

forward thinking of chefs. I mean, it's so tender,

it's almost falling apart. I am not going to put my fingers

in there cos, if I did, A bit of creamed horseradish

here, stir that through. OK, so here I have

a puff pastry lid. I'm just going to brush it

with some beaten egg, that helps it go nice

and golden in the oven. OK, and I put a little crisscross

across the top. Oh, here we are now,

you're not doing that just for me OK, so that just goes

on the top there like that. For about 10, 15 minutes just

until it's nicely golden brown. And that pie is looking

delicious from here. Lovely and golden brown,

just the colour you're What are you going

to serve with that? I've got some of the lovely Swiss

chard from the garden that I've So I've blanched that in salted

boiling water for a couple of minutes and then put it

in the pan with some double cream, a bit of chicken

stock, salt and pepper. I'm just going to finish it off

with a bit of grated nutmeg on top. OK, so I've just got some

lovely new potatoes, They've just been boiled,

a bit of mint, a bit of parsley, As a taste of Gloucestershire,

Will's use of local beef and vegetables can't

fail to impress So we've got a Dexter beef,

ale and horseradish pie with some home-grown creamed chard

and some new potatoes. Fabulous,

thank you. You lift the pie pastry up,

and I'll pour the pie out. When I make it, it's

a bit of a mess. I think it's last minute,

it's great and the chard, Yeah, I was looking at that,

comparing it with my chard. It's interesting how he's cooked

the chard because I'm always looking And then can you taste

what he finished it with? Yeah, he's got a bit

of cream in there, yeah. That's it, nutmeg,

you're absolutely right. Yeah, nutmeg's very interesting

with green vegetables. . The Cotswolds look .distant

beautiful in that film? Right it is time for you to ask us your foodie

questions. Each caller also helps us to decide

if Martin is eating food heaven or hell! Right, the first caller on the

show, what is your question, Helen? I have picked up ox cheek, which I

really enjoy. But I would like to know the best way to cook it for

maximum flavour. Theo? Hello, Helen. Seal it off in a pan. Add celery and

onion. Colour on the meat. Add a bit of tomato and dried porcini

mushroom. Lots of red wine, lots of black pepper. A few whole cloves of

garlic and cook it for four to five hours slowly. All of the sinew

breaks down and you will have a delicious piece of meat. I would

serve it with soft polenta. Theo, I'm coming home with you

tonight, fantastic! Helen, which dish would you like to see tonight?

I'm afraid it's got to be hell! OK! So, you have been tweeting all

morning, Martin you have a couple of tweets? Grace asks, how do you make

a good bechamel sauce? Sabrina? If you add too much, it makes the sauce

too loose so, I would make it a little thicker and then fold in a

little of the Ricotta cheese. Does that answer your question? Oh,

this is a tweet, this is what happens when you are live. It was

all going so well! This is a question about a piece of meat.

Should I cook whole or steaks? Well, with steaks, it would be lovely and

tender, so fire up the barbecue, marinade them with thymme, rosemary

and garlic and cook them on the Barbie. Simple and delicious.

Now, to the walls, to Paul? The question is how to cook venison.

OK. Well, there is the way that you had

the ox cheek, slowly, a limb slaughter way. Cook slowly for five

to six hours, serve it as a ragu with pasta or vegetables of your

choice. Paul, how does it sound? Brilliant.

And which dish would you like to see Martin get, heaven or hell? Heaven!

One from heaven. Brilliant. And another question.

A question from Tom. Good morning. Firstly, exlineality

presentation! Thank you very much! I would like to ask both chap, Theo in

particular, my sister-in-law is coming over shortly, we want to cook

for her a typical Sicilian dish. Well, the one that I love is pasta

dell Norma. It is sill illian aubergines fried gently with a

tomato sauce, garlic, parsley and dried chilli. I think of a nice

pasta like fuse illy. A short pasta. Lots of olive oil and cook the

aubergines slowly. Add Ricotta. It is a hard Ricotta that is salted.

When you grate it on top at the end it has a fresh and creamy taste.

Delicious. Fantastic. Which dish would you like

to see Martin eat, is it heaven or hell? Martin, you are an excellent

actor, most serving policemen would like to give you a Glasgow kiss,

though but Nephril it is heaven! Fantastic! Right it is on to the

Omelette Challenge time. I am so glad that I don't have to

Omelette Challenge time. I am so I do have to eat them of course.

So, come on down! Sabrina, how are your skills?

that there is much competition! Theo, you are the recordholder, do

you think you can break that record too? Let's have a go! Why not?! The

rules are simple, a three-egg omelette.

The chefs can use whatever they like to make it as tasty as possible. I

need to make sure that they are omeletteses and not scrambled eggs!

So, feeling confident? Yes. Yes. So, the clocks are on the screens

for the viewers at home. Are you ready? Three, two, one, cook! I feel

like we need Benny Hill music right now! Fantastic.

Woww! Theo? Theo? What? That is not an omelette, chef! Oh, my goodness!

That is not an omelette. Oh, my goodness. Let me see... That

just looks like... The butter is the garnish.

Is the butter the extra addition? And Sabrina, I was really confident

for you? It is medium-raw. I am sorry, I don't even think that

I need to try these. I feel like they both have to go in the bin. I'm

sorry, I am going to do that! they both have to go in the bin. I'm

going to put the plates in the bin, so I will stop. That could have been

fun. But now, we will go back to the boards. I don't know if I would call

them omelettes but it was a fair effort.

Theo, I had high hopes? I broke the egg in the bowl. I

Theo, I had high hopes? I broke the Well, they are telling me to throw

them in the bin as you were not even close to the time. So straight in

the bin! Goodbye! OK, that was fun! So, will Martin get food heaven,

buffalo chicken wings with roast potato salad? Or food hell? A Asian

style seabass? But we are going first to Martin, who is in his

kitchen, he is telling us about an ingredient that is often overlooked

it is ham hock. Home for me is the

Hampshire countryside. Here, and in Yorkshire, growing up,

I've been surrounded by great food. But great food doesn't

have to be expensive. Now, when I was training as a young

kid as a chef, I was forever short of money, but because you were short

on cash didn't mean you have to produce food that's

short on flavour. If you know what you're doing,

you can produce amazing So, it's time to embrace those value

cuts of meat, experiment with different and exciting new veg,

and discover frugal but flavoursome Use your leftovers wisely

and you can incorporate them into all manner

of delicious dinners. It's a tradition that we've been

embracing for centuries with recipes As any chef will tell you,

carefully pick your ingredients, and cost-conscious, stunning suppers

can be knocked up in any kitchen. So, let's start with a joint of meat

that's exceptional versatility is only matched by its

incredibly low price. Now, because ingredients are cheap,

it doesn't mean to say they're not full of flavour

and one cut in particular which is still inexpensive

is ham hocks. So, I'm going to make a delicious

ham hock and pea soup that clocks in at less than a pound a portion,

yet it wouldn't look out of place Back when I was a kid,

we couldn't even give these away, Now, it's very simple

to actually cook, really. It's very different

to sort of lamb shanks. which is the same

cut of meat on lamb. So, what we're going to do is just

pop them into a decent-sized pan. I like to add a whole bulb

of garlic with a bay leaf, Because ham hocks cook

for such a long time, all the flavours we add have plenty

of time to infuse with the meat. Rough chop a carrot,

celery and an onion. I often think if food looks good,

you know it's going to taste good, and just even that is almost

a picture in itself, really, and it brings back sort

of so many memories of me on a farm where my granny would actually just

put the ham hocks in and then we'd all go off working in the farm

all the afternoon and then come back, you used to have the cooked

ham that used to rip apart But I'm going to turn

this into a soup. And all I need to do now is just

bring it to the boil, gently simmer it and cook it

for about an hour and a half. Making affordable food like this

into something that will taste out of this world, doesn't mean you have

to slave over the stove all day. When your ingredients are spot on,

dishes like this will Now, really, the secret for this

is not just the meat that you get from this,

it's the liquor and it's that liquor that I'm going to use

for our delicious soup, but what we're going to do is just

lift this out. Now, you get so much

for your money when you're And that can keep

you going for days. A ham, egg and chips like this can

clock in at less than ?1.50. For the more health conscious,

a walnut dressing on some thinly sliced red cabbage gives

you a tasty meal for just 50p. For more details, check

out the website. For me, at under three quid a go,

a ham hock is one of the biggest More tender flesh than you can shake

a stick at, and of course, this delicious stock,

which reminds me - on with the soup. Now, I wouldn't bother shelling out

on any fresh peas here. For me, they're just as good

straight out the freezer. I'm going to cook them very quickly,

cos, really, with this And, above all else,

the sweetness and the flavour So, we put almost the same quantity

of parsley to peas and then ..which is brilliant as the stock

for our soup. Now, in all my soups,

there's always a touch ..not just to add flavour,

but to add texture to it as well because the double cream actually

starts to thicken it up also. So, as soon as it comes

just even to the boil, that parsley starts to wilt,

take it off the heat and blitz it. Blend these ingredients thoroughly

until you get a rich, thick, I like to serve my soups with a bit

of bread to mop it up, but you can jazz it up a bit

by toasting it on a hot griddle. The mistake that people make

when using a griddle like this or a griddle pan at home

is you don't pour oil on it, you always oil

the food that goes onto it. Leave it for two or three minutes

on a really high heat and it will naturally just peel away

as it gets hotter. To finish it off, rub it

with a bit of garlic. is don't reheat it any more

than once, cos, again, you're going to overcook those peas,

you're going to discolour them, The whole point about it is you've

got this lovely, fresh flavour of the peas and, to do that,

only reheat it once and then you can just take this ham,

and this is so tender. Being a pig farmer's kid,

I've tried so much of this... Garnish this with a sprinkling

of the ham hock... ..a drizzle of olive oil and,

of course, a splash of cream. You've got to admit,

this dish is the perfect example There you go, art on a plate

on a brilliant budget. And when you taste it,

it is one of these dishes that You've got this lovely

sweetness of the peas, But also, the texture of that ham

hock, there's nothing else like it and when you serve it with some

crusty bread rubbed with that bit of garlic, that lovely charred

flavour you get with it... you've got a dish that's not only

great for you to have at home on your own,

but one that you could easily I might just do this next

time my mates are coming round. It is time to find out whether

Martin is facing food heaven or food health. Martin, for the youth in? I

feel like a hypocrite, because I should be a vegetarian because I am

an animal lover, and I am looking at that poor guy staring at me. I know,

but he's delicious! We know what the viewers think, so it is done to you

guys to make the decision. We have sea bass, chicken wings, what do we

think? So sorry, but this sea bass looks amazing. We going sea bass?

OK, well... We should have more wine. We're going to need it. It is

the sea bass and it is ties style sea bass. We're going to get

straight into this fantastic dish. -- Thai- style. We will cook the

wings and send them home with you in a bucket. I think I have some

vegetables. Thank you very much. This dish, I hope, is going to

converge. I do like Thai, a bit of spice, so maybe when it's cooked.

You did say you liked visual stop I don't like anything that's too

fishy. I once did a film on a fishing boat and had to gut the

fish, so it might be that. That would do it. As fish goal, have you

had sea bass before? I've definitely never ordered it. I've maybe been at

a fancy dinner and had to eat around it. I can imagine. It's just not for

me. That poor little guy was probably swimming up the Thames

earlier and now he is on TV. Theo, can you get sea bass in the Thames?

No. It has just reappeared, there was a ban on it. It is a great fish.

We do a dish which is steamed sea bass with fennel and fresh porcini

mushrooms. What are you doing with all the bones? We're baking it

whole. I don't think you've got this yet! It is the oven, then it comes

back out and you are going to eat it. I think we need to get him a

glass of wine, for sure. Don't worry, it will be delicious. The

great thing about a recipe like this is, you can have your ingredients

ready, the parts are made up, and then you bake it in the oven. It

could be one for you and your fiance. I don't like to have to eat

around things. I view regretting that we are not making the Buffalo

chicken wings? I'm gutted. Next time when you come on. The guys are

making this rice noodle salad. The balance is important. Thai cooking

comes down to the three essential elements of sweet, sour and salty.

Theo, you know all about those flavours. One of the joys of Bangkok

is that the fabulous food is so fresh, they have amazing produce.

The fish is amazing thought it is. I love checking out the food markets,

because you will always come across something you've never seen before.

The markets are amazing. Sabrina, do you venture into Thai cooking? I do.

I love the floating markets. They are sensational, because back the

best tip I can give you is, I normally don't go in for food guide,

but in Bangkok, you don't always know what the ingredients are and it

is beneficial to have someone who will point out whether something is

used in a traditional dish. It is important. How do you serve that up

at a meal? Do you just dig in? I think it is all about digging in. I

will show you how we eat it at the end. Theo is going to do the honours

and show you how beautiful it can be. We have a combination of ginger,

garlic and chilli here. There is a lot of prepping and not a lot of

cooking. Asian food is like that, you do all your prep in advance and

then it comes to develop quickly. -- comes together quickly. Line Of Duty

is a huge show, it really is. It's taken the world, nearly the world,

by storm. Tell me more about why it has been successful. I think it has

been this thriller element. We keep people on their toes. It is like one

of those -- I don't want to be like one of those bands who say that the

next album is the best one, but the next one is really good. Without

giving anything away, I think it is my personal favourite that we've

ever done. We go full throttle. We are very lucky that it has been made

into a feature length episode, 90 minutes. With the first two, they

went down well, but if people had any gripes, I think this is part of

Jed's master plan. I am not saying it will be a happy ending, but it is

a surprising ending. When can you chewed in? Thursday night on BBC Two

at 9pm. I will be glued to my box, as I'm sure most people will be. I

am sprinkling some ginger, chilli and garlic. Make sure you get those

inside the fish as well. The fishmonger will have gutted it and

cleaned it, so it's good. You're left with a bit of bone, but also a

lot of beautiful fish. It looks spectacular. Serve that to the table

and it looks great. Here is where we will get a bit of blue Peter action.

We're going to wrap this into a tiny... I was going to say a tiny

parcel - it is a massive parcel. You want to tightly wrap it like this. I

am doing it fairly roughly. If you wanted to make sure it is not going

to skate, you could put a paper clip on it to make sure it is not going

anywhere. I am going to throw a few spring onions in here as well.

Nearly forgot. They add a bit of flavour. Over the top at the end as

well, the ad little bit. It will go in for about 20 minutes, but you

need to make sure, if you have a really big fish, to adjust the time.

You will be adjusting your temperatures when you're making this

at home. Spring onions argues quite heavily in Asian dishes. You need to

slice them on the diagonal like this. It makes a difference. Don't

do the old mother chop. Seal it with a little paperclip. I know you will

be making this in LA. Where would you get sea bass in LA is not far

away from me. Once that is I am going to take that straight out

of the oven. I'm bracing myself. The great thing is the drama when you

service. You have this fantastic paper case filled with the fish, and

the key thing is to do it at the table and open it up. I'm going to

ask Sabrina or Theo to give me a hand so we can do it in one else

will. A little lift, one, two, three. Shall we leave it in the

paper? Yes. Good. Give as they reveal, Theo. One, two, three...

Look at that. Are you loving it, Martin? Come on! Fantastic. You

don't have to eat the skin. Theo will bring it back and you will get

lovely bits of this. It will be like fish ringers. If it's deep-fried I

will love it. I'm Scottish. The guys have that rice noodle salad. It is

beautiful is I will grab us some wine. Let's have a taste of that in

a minute. It is quite sweet, of course. What do we think, Martin

goverment that's all right. Hurray! This is really fresh fish. Have we

converted you from hell to and guys like I wouldn't say... May be with

another glass of wine. -- converted you from hell to haven't?

I think, Martin, when you go back to LA, the fiancee will be well

impressed. Thank you very much, guys was honestly, I have really enjoyed

this. Thank you. And thank you, guys. This wine is no parent with

this fish. Let's see what it's like. Would you like to try some? I am

going in for it. -- this wine is now paired with this fish.

We are all going home with Theo later on! It will be a fun time.

Well, that is all for us today on Saturday Kitchen. A big thank you to

Sabrina, Theo and Martin Compston for joining me. And to Peter for the

wine choices. All of our recipes are on the website. Thank you for

watching. I have absolutely loved being with you all this morning. We

have another chef in the hot seat next week. Have a great weekend.

Hopefully we will.