:00:00. > :00:30.I'm Glynn Purnell, and this is Saturday Kitchen Live.
:00:31. > :00:37.I'm in the studio with two wonderful cooks today.
:00:38. > :00:42.The woman who stole the nation's hearts with her skills
:00:43. > :00:45.in the Bake Off tent then went on to create
:00:46. > :00:50.And he always brings a certain ooh la la to the show.
:00:51. > :00:51.It's the fabulous Frenchman Daniel Galmiche!
:00:52. > :01:07.Good morning, how are you? Nadiya, you first? I am doing crispy spiced
:01:08. > :01:13.cod with softened, sweet onions. Not cake? Sorry, not today. I am a
:01:14. > :01:18.little bit disappointed, but it looks beautiful explanation mark
:01:19. > :01:28.what spices? Curry powder, came in macro, chilies and turmeric, quick
:01:29. > :01:32.and easy. Sounds delicious. Daniel? Chicken, new season bleak, mushroom
:01:33. > :01:37.in the low pastry with lemon and salad on the side, so I am baking
:01:38. > :01:39.today. Looking forward to both of those.
:01:40. > :01:41.There's more great recipes in our archive today,
:01:42. > :01:43.with films from Rick Stein, Ken Hom, Brian Turner with Janet
:01:44. > :01:47.Now, our special guest has appeared in some of the nation's
:01:48. > :01:49.most popular TV shows including Coronation Street,
:01:50. > :01:51.Soldier Soldier, Holby City, Waterloo Road and most
:01:52. > :01:54.She's back on our screens in the second series
:01:55. > :02:00.of the BBC comedy series, Boy Meets Girls.
:02:01. > :02:03.Can I say, this is not on the autocue, but she looks absolutely
:02:04. > :02:04.glamorous. Welcome to Saturday
:02:05. > :02:17.Kitchen, Denise Welch! Hello! How are we? Very good, thank
:02:18. > :02:25.you. I hear it will get hotter... That is because you have seen me! Of
:02:26. > :02:30.course! Are you a good cook? I am terrible. My husband is watching, I
:02:31. > :02:35.am sure he will vouch for me. I don't have the patience, so I go for
:02:36. > :02:40.June and cheese in a bowl, luckily my children have grown up OK, but I
:02:41. > :02:49.am not, I am not very comfortable with its -- I go for June a pasta
:02:50. > :02:53.and cheese in a bowl. Food heaven? I love chicken, Pan Asian ways of
:02:54. > :02:59.cooking, I think there's macro would be my ultimate heaven. I have quite
:03:00. > :03:05.a few hells. -- I think satay would be my ultimate heaven. One of my
:03:06. > :03:10.hells is squeegee, fishy things, but lamb, I don't like the smell of it
:03:11. > :03:15.cooking. I used to live looking out over them, and now I can start macro
:03:16. > :03:16.the little faces! It is their little faces.
:03:17. > :03:19.Now at the end of today's programme I'll cook either food heaven
:03:20. > :03:23.So Denise has gone for satay style chicken or lamb.
:03:24. > :03:26.For food heaven, I'm going to turn the chicken into goujons and serve
:03:27. > :03:28.it with not just a satay sauce but another Asian
:03:29. > :03:34.Is that like a posture chicken dipper? Not quite!
:03:35. > :03:36.The chicken is covered in breadcrumbs and I'll make
:03:37. > :03:39.an almond version of a classic satay sauce and the ponzu is made
:03:40. > :03:42.with dashi, fish sauce, lemon juice and a soy.
:03:43. > :03:45.Or Denise could be having food hell, lamb, and I'm using shoulder today.
:03:46. > :03:47.The lamb is rubbed in a mixture of spices including ginger,
:03:48. > :03:49.cumin, cinnamon, garam masala and chilli.
:03:50. > :03:53.It's cooked for a couple of hours and then glazed in brown sugar.
:03:54. > :03:59.It's served with lots of green vegetables on the side.
:04:00. > :04:03.What do you think about that? It is just the smell going on.
:04:04. > :04:06.And we'll find out the result at the end of the show.
:04:07. > :04:09.If you'd like to ask any of us a question today
:04:10. > :04:14.A few of you will be able to put a question to us,
:04:15. > :04:21.Keep it on Google re-, we will save the personal ones for after the
:04:22. > :04:25.show. -- keep it on cooking! I'll be asking if you want Denise
:04:26. > :04:27.to face either food heaven You can also send us questions
:04:28. > :04:31.through social media Unless you're watching us
:04:32. > :04:42.on catch-up, of course, I will be clearing the changing
:04:43. > :04:45.rooms, because Angela Hartnett has left shoes all over the place and
:04:46. > :04:47.Donal has left his one direction CDs.
:04:48. > :05:01.Let's start off with my cod, if you could thinly slice onions. I have to
:05:02. > :05:09.bits, generous portions of cod, with the skin on, always skin on. This
:05:10. > :05:13.dish, you would cook at home? Absolutely. It is quick and easy.
:05:14. > :05:18.Which is exactly what I like to do when I am cooking. I have three
:05:19. > :05:26.kids, I don't really want to... I have cumin, chilli powder and
:05:27. > :05:31.turmeric. Get that in there. Is that marinating for a long time, or is it
:05:32. > :05:36.quick? The a quick marinade. You can absolutely do it beforehand, but I
:05:37. > :05:41.like to do bit as and when. Nice and quick.
:05:42. > :05:45.You have cod, you want to use sustainable fish? You don't need
:05:46. > :05:51.cod, you can use whatever is available, my kids love this with
:05:52. > :05:59.prawns. Nadiya, do you still do you mix of spices yourself? Not always,
:06:00. > :06:06.it depends if I have time. Let's get that in there. You want a nice, hot
:06:07. > :06:14.pan, skin down. You want to get the skin crispy? Yeah. The onions take
:06:15. > :06:23.awhile to cook? They do. Let's get that going. You have a new book, is
:06:24. > :06:28.it cakes? There are some cakes, but cooking is one of those things that
:06:29. > :06:33.I love doing. My dad is a chef. It is something that I learned very
:06:34. > :06:39.early on. I can't deny my need to cook. It felt natural to do
:06:40. > :06:44.something that was the way I was raised, I suppose. I have only been
:06:45. > :06:49.baking for ten years, not very long. This is an Indian inspired dish, is
:06:50. > :06:53.it from a certain region? We grew up with this recipe. My mum would often
:06:54. > :06:59.make it for guests, I could not understand why just for guests,
:07:00. > :07:03.because it is so simple. So we will fried fish. Until they
:07:04. > :07:13.are slightly crispy on the side. Lovely colour. From the turmeric and
:07:14. > :07:20.the chilli. On a baking tray, best done in the oven. Tell me about the
:07:21. > :07:26.pressure it is to bake the Queen's cake? You baked the birthday cake?
:07:27. > :07:33.Yes, I did. This chopping boards are superheavy, can you do that?! Bit of
:07:34. > :07:38.teamwork. So we have all the onions thinly sliced. You don't need to add
:07:39. > :07:44.anything else, you want to get those spices -- you have already got those
:07:45. > :07:48.spices. We have mustard seeds. Trying to get all the flavours out
:07:49. > :07:52.of the pan and into the onion? We don't want to overwhelm. When you
:07:53. > :07:57.are cooking with spices, the mustard seeds are popping now, what we tend
:07:58. > :08:03.to do is sometimes I think people are afraid of cooking with spices
:08:04. > :08:08.because they overwhelm the dish. A bit too strong, you needed a bit
:08:09. > :08:15.lighter? A bit more feminine? Feminine?! A feminine touch. OK, we
:08:16. > :08:19.will go with feminine. Did the Queen give you a list of ingredients, or
:08:20. > :08:23.did you go for it? I wish you had, it would have been so much easier if
:08:24. > :08:27.she said what she liked and didn't like, I had to wing it. It was
:08:28. > :08:31.really tough. All I had was that I am not allowed to do a fruitcake,
:08:32. > :08:39.she had issues with cutting a fruitcake wants. I assumed somebody
:08:40. > :08:44.would cut it for her! I assumed somebody would chew it! Have you
:08:45. > :08:47.ever seen the Queen needs? I have, recently. The pressure of cooking
:08:48. > :08:52.for the Queen, today must be more pressure because you are cooking for
:08:53. > :08:59.the Prince of Birmingham? So much more pressure! I know my spices as
:09:00. > :09:03.well, I am a big lad. There is nothing worse than cooking for
:09:04. > :09:07.chefs. Especially if they are royalty, it must be all for
:09:08. > :09:13.excavation mug thank God I got to test it out on the Queen! Practice
:09:14. > :09:18.on the Queen... I have added split chilies, it is not that spicy. If he
:09:19. > :09:25.wants and heat, this allows the onions to get a little bit of heat.
:09:26. > :09:30.Rather than chopping them, you split them to infuse it? Yes. The star
:09:31. > :09:36.rocked the show is the onions. Often only and is used as a base for other
:09:37. > :09:40.things. -- often onions are used as a base for other things. But this is
:09:41. > :09:45.the main vegetable to support the dish. If you could chop up some
:09:46. > :09:50.coriander for me, that would be great. This will take about 15
:09:51. > :09:56.minutes to really soften, but it is quick and easy, one plan, you get to
:09:57. > :10:01.wash one dish excavation don't talk to me about washing up. John Torode
:10:02. > :10:07.left so much last week. I have a feeling you get people to do it for
:10:08. > :10:14.you, too! So cook those down. Until they are
:10:15. > :10:18.really nice and soft. You have become this mega- superstar in the
:10:19. > :10:23.baking world, the cooking world. You have the new series coming out? I
:10:24. > :10:30.love this title, what is it? Let's hope it lives up to the name,
:10:31. > :10:35.Chronicles Of Nadiya. Is there a lion in the programme at any stage?!
:10:36. > :10:43.Because I can dress up as one. Now I know, I will keep that in mind. I am
:10:44. > :10:50.more of a silver fox! Shall we check on the fish? Shall I get it out?
:10:51. > :10:55.Please. Cooking this for about five, seven minutes. Let's look. I think
:10:56. > :11:03.we need to... I would stick another minute on there. You. If you would
:11:04. > :11:11.like any questions put to us, just call us on 0330 123 1410.
:11:12. > :11:20.If you are watching on Tkachev, me and Nadiya -- if you're watching on
:11:21. > :11:27.Tkachev, me and Narnia... I thought that was your name! We will not be
:11:28. > :11:32.here. Would you service in the centre of the table or portion it as
:11:33. > :11:37.if in a restaurant? Normally I would serve it in a big platter with lots
:11:38. > :11:44.of bits of fish and some rice. Always serve with some rice. Steamed
:11:45. > :11:48.rice, or...? Yeah. If I am being really good, sometimes I will just
:11:49. > :11:59.have it with the onions and the chilli. One second... I suppose the
:12:00. > :12:03.coriander gives you the floral, aromatic taste? Do you serve the
:12:04. > :12:08.chilies as well? Yeah. The bigger the chilli, the less heat. Not
:12:09. > :12:14.everybody wants... I just think sometimes... In France, the French
:12:15. > :12:18.people do not take too much heat and spicy food, when it is like that,
:12:19. > :12:24.and you mentioned cutting the lands, that is a good idea. You can smell
:12:25. > :12:31.the fish, the juices are coming off, fantastic. Do you like fish, Denise?
:12:32. > :12:35.The way that Nadiya is cooking its now is making my mouth water, to be
:12:36. > :12:43.honest, but I am very unadventurous with fish and I can't stand it if it
:12:44. > :12:48.is bony, I don't like anything that is a faff on. Can I ask you a
:12:49. > :12:53.question, before you were chefs or did a cookery show, did you used to
:12:54. > :13:04.pretend you were in one at home? All the time! With everything in the
:13:05. > :13:11.little bowls? All the time! Nice, crispy skin. Let's just turn that
:13:12. > :13:16.off. You don't need rice if you don't want it? Often I don't eat it
:13:17. > :13:22.with rice, my mum likes everything with rice. I like it as it is, I
:13:23. > :13:26.don't think it needs anything else. It smells fantastic. Nadiya,
:13:27. > :13:31.reminders what it is? Spiced crispy cod with soft and sweet onions.
:13:32. > :13:40.Sounds fantastic and smells delicious.
:13:41. > :13:50.Well, Nadiya, sit down. Denise, tasteless, tell us what you think.
:13:51. > :13:53.OK. I will follow you. This took two minutes, let's be honest. It if I
:13:54. > :13:57.had seen this in restaurant the thought of cooking it would terrify
:13:58. > :14:08.me, yet I saw how simple it was. Delicious. Gorgeous. It is so
:14:09. > :14:13.simple, the impact of the spice is just amazing, so sweet. Cooking does
:14:14. > :14:19.not have to be scary, it can be quick. I think I am quite scared of
:14:20. > :14:26.it. Would you attempted? I would now. Great excavation mug obviously
:14:27. > :14:32.I have major my husband is watching, you can do good. It has great
:14:33. > :14:35.balance, it is not overly spicy, it is delicate. I love it. And so easy
:14:36. > :14:45.as well. We need something special to drink
:14:46. > :14:51.with this. Suzi Perry is the wine expert, let's see what she has
:14:52. > :14:56.found. That macro Susie Barrie is the wine expert.
:14:57. > :14:58.I have come to Portsmouth. Before I choose my wine, I will take a look
:14:59. > :15:31.around the historic dockyard. is definitely some heat in Nadi's
:15:32. > :15:37.dish. It needs a wine with plenty of white fruit to balance the spice. --
:15:38. > :15:41.Nadiya. Lots of white wines would work. Something like this fish
:15:42. > :15:47.friendly wine with peach floral notes is a good option. Ideally I
:15:48. > :15:53.need a wine which is more punchy and full of zest to handle the chilli
:15:54. > :15:57.pepper and tie in with the coriander. I have chosen a new world
:15:58. > :16:02.Sauvignon blanc. It is the Riverblock 2015 from New Zealand. It
:16:03. > :16:06.is a good rule of thumb to match spice with a touch of sweetness.
:16:07. > :16:11.This wine is so right and fruity and expressive that in spite of being
:16:12. > :16:21.dry it is still a fantastic match for Nadiya's dish. It is full of
:16:22. > :16:24.tropical fruit and mango flavours. The key here is to soften the spice
:16:25. > :16:29.without overwhelming the delicate flavour of the fish. The juicy ripe
:16:30. > :16:34.fruit in this wine does that brilliantly. There was also
:16:35. > :16:38.Sauvignon blog's typical acidity to cut through the fatty nest of the
:16:39. > :16:46.fried fish and the richness of those soft and onions. -- Sauvignon Blanc.
:16:47. > :16:52.And there are citrus notes to pick up on the fresh coriander. I know
:16:53. > :16:55.you do not drink wine, Nadiya, but with a quick sniff you will find
:16:56. > :17:06.that your dish has found a perfect on in this Sauvignon -- partner in
:17:07. > :17:12.this Sauvignon Blanc. What do you think? I like the balance. It
:17:13. > :17:19.condiments the dish. The spice comes through. It is elegant. Citrus. I
:17:20. > :17:22.like it. Sometimes if you marry food and wine and there is spice it is
:17:23. > :17:30.difficult. Some wines will kill the fish. Can you use any other fish
:17:31. > :17:34.other than codfish? Absolutely. I like using salmon because it gives
:17:35. > :17:40.another dimension. It is what ever you have got access to. Whatever is
:17:41. > :17:46.available to you. Sustainable fish, as well, that's important. Just try
:17:47. > :17:53.stuff. Daniel, you are up next, what are you cooking? I am going to do a
:17:54. > :18:01.chicken parcel, leeks, the lead pastry and lemon. So the flavour
:18:02. > :18:12.will come out. -- filo pastry. With a little bit of source. With your
:18:13. > :18:13.accident it sounds nice. -- sauce. I would eat anything you say in your
:18:14. > :18:25.accident. Let's keep it clean! But we need all your calls by 11
:18:26. > :18:27.o'clock today, please! Or you can tweet us questions
:18:28. > :18:33.using the hashtag #saturdaykitchen. Are you aware with the hashtag? The
:18:34. > :18:49.down with the kids one? This one. Let's get this week's food postcard
:18:50. > :18:52.from Rick Stein. He's on the small Greek island
:18:53. > :18:55.of Simi and firing up his barbecue, but first he's heading for the place
:18:56. > :19:10.he feels most at home, out at sea! It's early morning in the little
:19:11. > :19:12.fishing port of Gerakas, right in the south
:19:13. > :19:15.of the Greek mainland. It's one of those "it's good to be
:19:16. > :19:19.alive" mornings because we're off to Out there's Crete and beyond,
:19:20. > :19:30.across the Mediterranean, Libya. Well, as the Cornish say,
:19:31. > :19:33."This is where I belong to be." Early morning, sun
:19:34. > :19:40.rising, wine-dark sea. I've suddenly realised what Homer
:19:41. > :19:42.meant about the sea. It must have been at this
:19:43. > :19:44.time of morning. I'm watching a net coming
:19:45. > :19:46.in with some red mullet. Red mullet, bar none the best fish
:19:47. > :19:49.in the sea. And memories for me as a 21-year-old
:19:50. > :19:56.on the island of Spetses and this is a memory that's fixed
:19:57. > :20:01.in my mind forever... ..Three or four red mullet
:20:02. > :20:03.on a charcoal grill, Simple, and that's what drives my
:20:04. > :20:12.seafood cookery onwards and forever. Vibeke, who's Danish,
:20:13. > :20:15.met her Greek husband here on holiday, like so many
:20:16. > :20:22.Shirley Valentines. All she does here is to dust
:20:23. > :20:26.the fish in flour and fry them She's taken the gut out,
:20:27. > :20:30.but I know the French like to leave them in,
:20:31. > :20:33.like you would with a woodcock, and that's why the French call
:20:34. > :20:36.the red mullet the woodcock Maybe two to three
:20:37. > :20:41.minutes and they're done. Just some of those big,
:20:42. > :20:43.fat lemons. The cats here, they don't
:20:44. > :20:55.eat the red mullets. Because the person,
:20:56. > :20:59.they eat everything - You know, you just need a piece
:21:00. > :21:06.of bread and a good glass of wine. And some fried red
:21:07. > :21:09.mullet and that's life. We have some people
:21:10. > :21:12.here in the village, And I think that's because of that
:21:13. > :21:18.good way they have been living I was just looking at these
:21:19. > :21:34.old geezers behind you, Do they like a chat,
:21:35. > :21:42.the Greeks, then? A chat, a small coffee,
:21:43. > :21:47.relaxing and that's it. They're probably looking at us now
:21:48. > :21:49.and saying, "What are those idiots
:21:50. > :21:52.doing over there?" It's common to see octopus drying
:21:53. > :22:05.out on clothes lines or in little cases like this,
:22:06. > :22:11.keeping the flies away. But very often, what I do
:22:12. > :22:14.is just to simply boil it, cut it up and actually put it
:22:15. > :22:21.on the barbecue. The island of Symi has been a great
:22:22. > :22:25.base to cook all those dishes I've either discovered on my travels
:22:26. > :22:30.or have known and relished for ages. Grilled octopus, in my book,
:22:31. > :22:34.is second only to red mullet. I love octopus and I just
:22:35. > :22:38.like it done very simply. I mean, I've done octopus stews,
:22:39. > :22:40.but this time I'm just going to char-grill it and then
:22:41. > :22:43.serve it up with lemon juice, Well, obviously, the octopus
:22:44. > :22:54.is cooked already so, really, I'm just looking to get a nice
:22:55. > :22:59.char-grilled flavour in it. It'll only take about
:23:00. > :23:04.five, ten minutes. I just remember the first time
:23:05. > :23:06.I had octopus and before I'd actually eaten it,
:23:07. > :23:09.I remember watching somebody catch one from a jetty in Crete and then
:23:10. > :23:12.having it shortly afterwards, really black with grilling
:23:13. > :23:18.and slightly dry with the grilling. It had this intensely sort
:23:19. > :23:22.of iodine-y flavour. And to start with, I didn't
:23:23. > :23:25.sort of really like it. I thought, "Is that
:23:26. > :23:33.all it's all about?" But it's like so many foods,
:23:34. > :23:35.they sort of grow I mean, something as simple
:23:36. > :23:39.as an olive, it grows And I can't define
:23:40. > :23:43.the flavour, really. I mean, if you asked me
:23:44. > :23:45.about prawns, for example, Octopus is a lot more sort
:23:46. > :23:49.of austere a flavour, Lovely dark grilled bits of octopus
:23:50. > :24:17.and that lovely white A squeeze of lemon and a generous
:24:18. > :24:23.pinch of dried oregano, which is That did look like
:24:24. > :24:45.a beautiful island. He is like the culinary Judith
:24:46. > :24:49.charmers. Apparently the weather is supposed to be very good this
:24:50. > :24:55.weekend so maybe if you get outdoors, start a barbecue. --
:24:56. > :25:02.Judith Chalmers. I'm not going to do a barbecue, but I will do you a
:25:03. > :25:05.state. Do you like steak? I do. The French get annoyed with me because I
:25:06. > :25:22.like it diverting on burnt, will you get cross? -- a steak. I don't like
:25:23. > :25:30.it bloody. I'm going to do a pepper marinade. What kind of steak?
:25:31. > :25:38.Sirloin steak, keeping it nice and simple. For a Geordie Lasker that is
:25:39. > :25:49.music to my ears. Stick a rubber hose up your nose! -- for a Geordie
:25:50. > :26:02.lass. What part of the country is that? Newcastle. Really busy. You
:26:03. > :26:05.have your new series out. Boy Meets Girl, Wednesday night, BBC Two. We
:26:06. > :26:12.were thrilled to get a second series. The central character in a
:26:13. > :26:18.transgender character, played by a wonderful transgender actress,
:26:19. > :26:22.Rebecca Root. That was the first time that had been done in a
:26:23. > :26:26.romantic comedy. It was fantastic. The thing about being a dramatic
:26:27. > :26:30.comedy is we have such a massive diverse range of viewers. From
:26:31. > :26:33.people in the transgender community who have taken it to their heart,
:26:34. > :26:42.Betty from Bolton, who I always think is my demographic you are. You
:26:43. > :26:46.possibly would not have watched that kind of story if it wasn't in a
:26:47. > :26:52.comedy. But it is gentle. Gentle education on the way. It is BBC
:26:53. > :27:01.iPlayer. I know you are down with the kids. The kids watch television
:27:02. > :27:06.in a different way these days. It was on last Wednesday, on again this
:27:07. > :27:10.Wednesday. Yes, BBC Two, Wednesday, ten o'clock. For people who have not
:27:11. > :27:15.watched it, it is gentle, fun, and I think they will enjoy it. I remember
:27:16. > :27:24.you from lots of television programmes. Mainly Soldier Soldier.
:27:25. > :27:28.That was 1995. It was a great show. It was like being abroad with your
:27:29. > :27:35.best friends. It was a fantastic programme. It was. In the third
:27:36. > :27:39.series, funnily enough, or maybe the fourth, I said to the producers all
:27:40. > :27:45.I seem to do is make tuna fish Sam Wood is in the kitchen and I am
:27:46. > :27:54.getting bored. I have done it all the different ways you can. -- tuna
:27:55. > :28:01.fish sandwiches. Then they wrote in that I would be a club singer. What
:28:02. > :28:07.song did you sing? You Don't Have To Say You Love Me. Went straight in
:28:08. > :28:15.the chart at 23, then straight out the next week. Still in the chart! I
:28:16. > :28:23.would be happy with that! Had it been released earlier, I think it
:28:24. > :28:26.would have flown up. So do I! CHUCKLES
:28:27. > :28:33.You have been in loads of stuff. You are diverse. I have been around a
:28:34. > :28:41.long time. Very lucky. We had a bit of you in Eastenders. That was a
:28:42. > :28:47.guest episode. It was fantastic. With another transgender storyline.
:28:48. > :28:51.That is how far we have come. One actress, two transgender storylines.
:28:52. > :28:55.Amazing. That was great. I've done a little bit in a new British film.
:28:56. > :29:06.And I am doing any radio for drama series. I love radio drama. -- a new
:29:07. > :29:09.radio four drama series. It is a series about a married couple with
:29:10. > :29:15.learning difficulties. The two lead characters are played by people with
:29:16. > :29:20.learning difficulties, so it is brilliant. Comedy, drama, radio,
:29:21. > :29:28.film, next? I am writing my second book. Multitalented. My first novel
:29:29. > :29:36.was great fun. That comes out in paperback soon. It is very
:29:37. > :29:41.time-consuming. It is daunting. Do you enjoy the writing? If you are on
:29:42. > :29:46.television, on screen, always people around you, when you start writing
:29:47. > :29:50.you on your own. You are. I have an amazing editor. I could not have
:29:51. > :29:54.done it without Rebecca, absolutely. It is different. I did an order
:29:55. > :29:58.biography. I knew what happened in that.
:29:59. > :30:03.CHUCKLES Kind of. Well, I knew where I was
:30:04. > :30:08.going, and, yeah, I've had a lot of changes in my life over the last
:30:09. > :30:16.four years. That is why I could not partake in the wind. Everything
:30:17. > :30:23.since has been great. -- wine. What is the novel about?
:30:24. > :30:35.I can't really say. Is there a chef in it? There is now! Hello, you! I
:30:36. > :30:42.bet he is not as hairy as me! LAUGHTER
:30:43. > :30:46.This is not Loose Women! I Have Made The Bearnaise, I Have My
:30:47. > :30:52.Reduction Of Shallot, Vinegar And Tarragon, Whip Up The Eggs,, slowly
:30:53. > :30:58.pouring clarified butter, the stake is in the oven. What is clarified
:30:59. > :31:07.butter? You are separating the milk and the fact. We just want the fact,
:31:08. > :31:10.the oil, the ghee, as you would call. There is one which we cooked a
:31:11. > :31:16.little bit more for you, that is fine. Daniel, is that true that in
:31:17. > :31:21.France, particularly, they are happy to serve a more well done steak now?
:31:22. > :31:25.Yes, because of the demand from foreign people. Lots of American and
:31:26. > :31:30.British eat it a little bit more well done. Also, if you have very
:31:31. > :31:36.good quality, you can afford to do it a little bit under and people can
:31:37. > :31:40.enjoy it. I think you should take it step-by-step, when you first habit,
:31:41. > :31:47.have won well done, then medium well, medium. We have blanched the
:31:48. > :31:52.chips in the fryer at 140, then we froze them, then we frighten them
:31:53. > :32:06.from frozen. Is that your best chips? Yes. So crispy. -- we fried
:32:07. > :32:11.them from frozen. Here is the stake, which is delicious. You have black
:32:12. > :32:19.pepper, pink peppercorns, some final -- here is the steak. I am happy
:32:20. > :32:23.with that for my lunch! Absolutely. You just can't go wrong with steak
:32:24. > :32:30.and chips. Would you ever serve chips with the dish that you did,
:32:31. > :32:40.Nadiya? I serve chips with anything. Why not? It is a good rule to have.
:32:41. > :33:00.Chips on the side. The Bernet 's source. This is delightful. -- the
:33:01. > :33:04.Bernet 's source. Oh, it is all in the presentation, isn't it, Pat?! It
:33:05. > :33:09.is a touch pinker than I wanted, would you give that a go? I think
:33:10. > :33:15.so, because I have seen the meat and because it is you. It is good
:33:16. > :33:21.quality meat, I took my time, I have cooked it perfectly. Tuck into that,
:33:22. > :33:32.tell me what you think. Did it into the source, as well. Oh, my gosh, it
:33:33. > :33:35.is so gorgeous. How are the chips? I cooking them, freezing them and
:33:36. > :33:41.cooking them again, it gives them... I will not be able to stop eating
:33:42. > :33:44.this, perfect. So what will I be making for Denise next?
:33:45. > :33:46.It could be her food heaven, satay chicken.
:33:47. > :33:48.The chicken is breadcrumbed and deep fried.
:33:49. > :33:50.The satay is made with almonds instead of the usual peanuts
:33:51. > :33:53.and I'll serve it with a mange tout, carrot and bean sprout salad
:33:54. > :33:56.as well as an Asian style ponzu dressing to dip the goujons into.
:33:57. > :34:01.The lamb is rubbed in ginger, cumin, cinnamon, garam masala
:34:02. > :34:05.It's cooked for a couple of hours then glazed in brown sugar.
:34:06. > :34:07.It's served with lots of green vegetables on the side.
:34:08. > :34:10.As usual, it's down to the guests in the studio and a few
:34:11. > :34:14.of our viewers to decide, You can see the result at the end
:34:15. > :34:22.I can't even speak extra measure not you are enjoying better!
:34:23. > :34:25.Now let's go exploring China with Ken Hom and Ching-He Huang.
:34:26. > :34:27.They're battling against the cold in the capital city of Beijing.
:34:28. > :34:30.But there's hope in the form of a restaurant serving some
:34:31. > :34:53.We've been in the capital for a couple of days,
:34:54. > :34:55.and we're starting to appreciate the spirit of the Beijingers.
:34:56. > :34:58.Being in the north of the country, Beijing is exposed to some
:34:59. > :35:10.The locals survive it on a diet of hearty comfort food.
:35:11. > :35:12.And we're joining them for a traditional breakfast.
:35:13. > :35:19.I feel like we're at a school cafeteria.
:35:20. > :35:23.You can't come to Beijing without eating a baozi.
:35:24. > :35:24.This is the pork and leek one.
:35:25. > :35:40.And the dough has to have that pillowy texture about it.
:35:41. > :35:42.It's steamed, just like fluffy clouds.
:35:43. > :35:46.It's actually like eating almost sweet nothingness.
:35:47. > :36:07.one of the hutong areas that instead of being bulldozed are now
:36:08. > :36:09.being protected and regenerated as the government begins
:36:10. > :36:11.to recognise both their cultural and commercial value.
:36:12. > :36:13.Look through there, that's the old-style hutong home.
:36:14. > :36:16.The old courtyard houses are being turned into boutique
:36:17. > :36:18.shops and cafe bars, which is showing a sense
:36:19. > :36:20.of community that was central to hutong life for centuries.'
:36:21. > :36:22.Actually, normally, I'm quite good at directions,
:36:23. > :36:29.The school teaches traditional home-style cooking to the growing
:36:30. > :36:32.number of Westerners and overseas Chinese moving to China.
:36:33. > :36:35.It's run by Chinese American food writer Jen Lin-Lui...
:36:36. > :36:41...who came here to reconnect with her roots 12 years ago.
:36:42. > :36:45.The school's dumpling master is a native Beijinger,
:36:46. > :36:46.with the intriguing name Chairman Wang.
:36:47. > :36:52.I learned how to cook from Chairman Wang.
:36:53. > :36:55.She was my cooking teacher when I went to a local
:36:56. > :37:07.We're making the classic Beijing dumpling, Jiaozi.
:37:08. > :37:13.Traditionally, families make them together for the Chinese New Year.
:37:14. > :37:15.We start with a dough for the dumpling skins.
:37:16. > :37:21.You can skip this part and buy ready-made wrappers but it's
:37:22. > :37:25.great to make your own, and in Chairman Wang's kitchen,
:37:26. > :37:37.Compared to hers, this is not hard enough, actually.
:37:38. > :37:39.You basically just want to add more flour in there.
:37:40. > :37:49.The dough rests for 20 minutes,
:37:50. > :37:51.and we start on the filling - 'smoked tofu and shiitake
:37:52. > :37:54.'We're also adding rice noodles, chopped carrot and coriander.'
:37:55. > :37:58.She's got here a mixture of yellow bean paste
:37:59. > :38:00.and also tian mian jiang, which is that wheat flour paste,
:38:01. > :38:09.Tian mian jiang is the sauce used in Peking duck pancakes
:38:10. > :38:14.We're adding a little dark soy sauce.
:38:15. > :38:17.The light soy sauce is saltier, the dark soy sauce adds a bit
:38:18. > :38:21.I remember us cooking with my grandmother,
:38:22. > :38:25.It's such a social occasion, actually, but I was too small
:38:26. > :38:29.to really learn at such a young age but I could hear the sound of this
:38:30. > :38:32.chopping and then her and my great-aunt sitting round,
:38:33. > :38:39.they used to gossip and talk about the neighbour next door.
:38:40. > :38:45.With all this modernisation going on, especially here in Beijing,
:38:46. > :38:48.to what extent is this still being done in homes?
:38:49. > :38:51.It is being done in homes still but less and less,
:38:52. > :38:55.It's time-consuming, especially if you want to do them right.
:38:56. > :39:07.The hollowed bit in your palm at the centre makes that
:39:08. > :39:13.It's kind of fat in the middle and sloping on the side.
:39:14. > :39:16.The rolling pin never leaves the board.
:39:17. > :39:18.You're just doing this repetitive motion with this hand and turning
:39:19. > :39:23.To judge whether you've made a really good dumpling skin,
:39:24. > :39:26.you know in the Imperial Courts, if you made the skin really thin
:39:27. > :39:29.that you could still read a newspaper behind it,
:39:30. > :39:37.you knew you had the perfect thinness of skin.
:39:38. > :39:41.At Chinese New Year, it's the tradition to hide coins
:39:42. > :39:46.inside and the one who finds them is blessed with good fortune.
:39:47. > :39:54.You want a smooth circle on one side and the pleats on the other side
:39:55. > :40:00.and a good dumpling is one that sits down and doesn't tip over.
:40:01. > :40:03.We're cooking the dumplings two ways, the first is simply boiling
:40:04. > :40:09.The second is pan seared, my favourite.
:40:10. > :40:12.This is great because this creates steam and because of the steam,
:40:13. > :40:20.So you want to fill the water about two-thirds the way
:40:21. > :40:25.To get a delicious crispy bottom on your dumpling,
:40:26. > :40:33.Fragrant oil.
:40:34. > :40:44.You don't understand what that means to me right there, looking at it.
:40:45. > :40:50.If the dumpling skin is too sick, it's too chewy.
:40:51. > :40:53.If it's too thin, the dumpling will break.
:40:54. > :41:09.I can taste the sweetness of the carrot and the texture
:41:10. > :41:12.It's so delicate and moist.
:41:13. > :41:24.Hands down, she's dumpling master of Beijing.
:41:25. > :41:27.There'll be more from Ken and Ching on next week's show.
:41:28. > :41:34.And still to come this morning, James Martin is indulging
:41:35. > :41:38.He's using some artisan flour to make a batch of cinnamon buns
:41:39. > :41:41.topped with a sticky maple syrup and bourbon glaze.
:41:42. > :41:43.Nadiya and Daniel go pan to pan in today's
:41:44. > :41:53.Will the current queen of cakes RISE to the challenge
:41:54. > :41:57.of taking on the man with the Michelin
:41:58. > :42:10.See what happens live in just a few minutes.
:42:11. > :42:13.And will Denise be facing food heaven, chicken satay with ponzu
:42:14. > :42:15.sauce, or food hell, slow roasted and spiced lamb
:42:16. > :42:34.THEY SPEAK IN FRENCH. We are going to do a beautiful chick
:42:35. > :42:37.and parcel, with a bit of tarragon and leak, tarragon is always
:42:38. > :42:41.ignored, I would like people to cook more with it. A little bit of sauce,
:42:42. > :42:49.sherry vinegar, and some grated lemon.
:42:50. > :42:56.Sounds fantastic. I will chop the league a little bit, blanch it,
:42:57. > :43:00.blanch the mushrooms. That is so they don't lose so much juice. Are
:43:01. > :43:08.you just put them in the pan and get some of the excess water out? Yes.
:43:09. > :43:15.If you don't...? The pastry becomes soggy? Exactly. I will chop these
:43:16. > :43:18.leaks. I have followed your career over the years, you have worked in
:43:19. > :43:27.Michelin star restaurant, what are you up to now? It is a funny story,
:43:28. > :43:32.in a sense. I am a consultant in London. I said a funny story, two
:43:33. > :43:40.famous chefs cooked that before. The way things go around sometimes,
:43:41. > :43:44.James Martin cooked there. It is the famous 190 Queensgate. That is the
:43:45. > :43:49.one we are reopening. It is great, we get to do really simple projects,
:43:50. > :43:56.all British, sustainable as much as possible. We have a bistro with it.
:43:57. > :44:00.French bistro food and you will be cooking? Yes. Very simple, I don't
:44:01. > :44:07.want complication, but the best ingredients possible. And make sure
:44:08. > :44:12.that it is nice, casual, I don't want normality, it is not what we
:44:13. > :44:20.are looking for. Is it a big dining room? Not that big, about 45 covers.
:44:21. > :44:28.Great, perfect. I have the mushrooms here, do you have a pan for me?
:44:29. > :44:30.Cabaye yes. Chicken, a little bit of tarragon salt-and-pepper, yoghurt. I
:44:31. > :44:39.love yoghurt with chicken, very nice. Grated lemon. Oil in the pound
:44:40. > :44:48.for the mushrooms? Yes. That adds the flavour, when it is baked.
:44:49. > :44:57.Really nice. So the story, the restaurant was owned by the Cook
:44:58. > :45:01.family, the famous sailor. And the Rolling Stones used to go there all
:45:02. > :45:09.the time, so the bar is called The Rolling Stone Barn, because that is
:45:10. > :45:16.where they wrote Baker's Banquet. Lots of memories, it is really nice.
:45:17. > :45:25.We are going to relaunch that. You are using Fila pastry? A Frenchman
:45:26. > :45:33.is using Fila pastry?! -- filo pastry. Are we going to blanch that?
:45:34. > :45:38.Yes? I love filo pastry, it is really crunchy. Or you want the
:45:39. > :45:43.crunchiness with the soft mushrooms and leeks, and lemon? Robo grated
:45:44. > :45:49.lemon, and a little bit of seasoning. Says people forget this
:45:50. > :45:56.season the pastry, right. And it is much nicer.
:45:57. > :45:57.since has been great. -- wine. What is the novel about?
:45:58. > :46:06.season the pastry, right. And it is much nicer. Is this all one of your
:46:07. > :46:18.menus? Is this on one of your menus? It will be in the autumn. And this
:46:19. > :46:24.is in your book, isn't it? My second book, yes. Have you any plans to
:46:25. > :46:30.write any more books? Yes. I'm just making up recipes for my third one.
:46:31. > :46:38.A lot of work, as you know. Two books coming out to look forward to.
:46:39. > :46:45.Nadiya's book, Denise 's book, mine is coming out at some point, did not
:46:46. > :46:55.want to mention it. Get it in. Season that? Yes, and slight colour.
:46:56. > :47:05.Not too much. What temperature will you cook the parcel on? 180, 200 to
:47:06. > :47:09.have a lovely colour on each, but not burn, obviously. A golden brown
:47:10. > :47:18.lovely colour. A little bit of seasoning. Egg wash. Yes, and a
:47:19. > :47:21.touch of tarragon. There is a sink over there, if you would like to
:47:22. > :47:29.wash your hands after touching the chicken. Absolutely. So we have the
:47:30. > :47:39.egg wash. And you want a little salad, as well? Yeah, small salad. I
:47:40. > :47:48.love radish and endive together. Crunchy, acidity. And it is
:47:49. > :47:53.underused. It can be better. -- it can be bitter. If you do a good
:47:54. > :48:10.dressing it can be something very nice. Are you going to use the pan
:48:11. > :48:24.to deglaze? Yes, thank you. We have gone all European. Quite right. A
:48:25. > :48:32.little bit... Sherry vinegar a soupcon... A little bit of chicken
:48:33. > :48:36.stock. Denise you look very keen. I'm just fascinated by anybody who
:48:37. > :48:42.can cook on television. It's easy really, isn't it? It's OK.
:48:43. > :48:51.CHUCKLES Where would you buy that filo? When
:48:52. > :48:58.I see it it is frozen. You can get it in most supermarkets. Get it
:48:59. > :49:13.frozen. Yeah, I have seen it frozen, yeah. I will do the salad. C'est
:49:14. > :49:26.bon. Two small parcels. The tree is behind you. -- tray.
:49:27. > :49:32.All of today's studio recipes, including this one from Daniel
:49:33. > :49:39.are on the website - go to bbc.co.uk/Saturdaykitchen.
:49:40. > :49:55.You want some parsley... It is like a little dance. It is, isn't it?
:49:56. > :49:59.Choreographed. The speed is amazing. C'est bon.
:50:00. > :50:06.CHUCKLES Are you a guest on Football Focus?
:50:07. > :50:17.Laughter Any time. It would be fun on
:50:18. > :50:21.Football Focus. You press down a little bit so it does not open. And
:50:22. > :50:28.that has been brushed with egg wash to seal it. Some people use water.
:50:29. > :50:40.It's not fantastic and we haven't even cooked the parcel yet. The
:50:41. > :50:45.source is perfect. Excellent. How long will that take to cook? About
:50:46. > :50:55.eight minutes. Your oven is already preheated. Definitely. 180 to 200.
:50:56. > :51:01.You still want a really nice colour. Some radish in here as well, yeah?
:51:02. > :51:08.Yeah. Definitely. A little bit peppery. Absolutely gorgeous. You
:51:09. > :51:14.know the young radish you can use the leaves for a salad, which is
:51:15. > :51:22.really nice. When they are older the leaves are too bitter, and we
:51:23. > :51:27.already have the endive which is bitter. Brush the top little bit.
:51:28. > :51:32.Nice shine. A little bit of salt, because I like my salt. Let's put it
:51:33. > :51:42.in the oven. And bring this together. The Nick Brett. 180 to
:51:43. > :51:47.200. -- vinaigrette. You can have these premade in the fridge. When
:51:48. > :52:00.your guests come round... Yes. This is the special one for Nadiya. As
:52:01. > :52:08.you said, quite rightly, the chicken little bit higher in the oven. It is
:52:09. > :52:19.like a dance, this, isn't it? That is what we said. A samba on the
:52:20. > :52:26.stoves. This one is for Nadiya. C'est chaud. You could freeze these
:52:27. > :52:34.before you break them. Then just put them in the oven. Yeah. You will see
:52:35. > :52:41.when you break it, all of the lemon flavour is coming out. Absolutely
:52:42. > :52:50.delightful. You can smell the lemon when you cut into it. Yeah, lovely.
:52:51. > :52:56.Simple dish. You can serve it for lunch with a lovely mixed salad. You
:52:57. > :53:00.can swap the need for beef, pork... Pork is a very good one. The cooking
:53:01. > :53:11.timing is just a little bit different that is all. Make it look
:53:12. > :53:18.nice. Of course. OK. Sauce around here. Drizzle the sauce around the
:53:19. > :53:24.side. Not too much over the top, otherwise the pastry will become
:53:25. > :53:31.soggy. No sauce on that one. OK. Here we go. A parcel of chicken, one
:53:32. > :53:49.with mushroom, grated lemon, a small salad and a source deglace. Voila
:53:50. > :54:01.Smells delicious. -- sauce. How long in the oven? Eight to ten minutes.
:54:02. > :54:08.Nadiya, try that. Bit of colour. When you crunch it it is so crispy
:54:09. > :54:19.and fresh. You can hear it. Oh my goodness. You can smell the lemon
:54:20. > :54:26.before you eat. It just comes out when you are carving it. That is the
:54:27. > :54:27.difference. You can do it with fish, as well, because of the lemon.
:54:28. > :54:29.Delicious. Right, let's see what Susie has
:54:30. > :55:00.chosen to go with Daniel's With Daniel's chicken, leek and wild
:55:01. > :55:05.mushroom parcels we are definitely in white wine territory. What is
:55:06. > :55:10.needed is an elegant and classical style of wine. One of the key
:55:11. > :55:13.flavours in Daniel's dish is lemon. Along with that crunchy salad it
:55:14. > :55:21.would work really well with something like this crisp wine from
:55:22. > :55:28.France's Loire Valley. But the cream sauce is a big part of it, which
:55:29. > :55:32.suits a wine with a bit more weight. So I have gone to Burgundy and I
:55:33. > :55:37.have chosen this delicious Bourgogne Chardonnay. Burgundy's top name
:55:38. > :55:43.white wines can be expensive. But if you look out for the Bourgogne on
:55:44. > :55:47.the label you will find similar flavours but at a more affordable
:55:48. > :55:56.price. It is rich and knotty and also fresh, which is ideal. --
:55:57. > :56:01.nutty. This wine is creamy and lemony so it is rounded and full of
:56:02. > :56:09.zest. And that is what picks up so well on the citrus and the
:56:10. > :56:12.vinaigrette. It ties in beautifully with the rich sauce. And there is a
:56:13. > :56:23.toasty note to the finish which works brilliantly with the crisp
:56:24. > :56:26.filo. Daniel, thank you for this great dish and for giving me the
:56:27. > :56:36.excuse to recommend a wonderful French classic, Cheers. What do you
:56:37. > :56:43.think? Posh pasty heaven. What did you think of the wine? I am really
:56:44. > :56:46.glad that it is a white wine. Systematically people always pick
:56:47. > :56:53.red wine with chicken. French Chardonnay, as well. Yes, thanks
:56:54. > :56:58.very much. You can drink it easily without the food. But with the
:56:59. > :57:06.tarragon and the salad leaves, it compliments. Very happy. Ladies?
:57:07. > :57:06.Really delicious. Very difficult for me to stop.
:57:07. > :57:08.CHUCKLES From a taste of France to a taste
:57:09. > :57:12.of Britain with Brian Turner They're in Yorkshire with a farmer
:57:13. > :57:15.who breeds some very special pigs Charles Ashbridge has been farming
:57:16. > :57:30.rare and traditional breed pigs and cattle in Thirsk
:57:31. > :57:33.for the last ten years. Charles, it's good to meet
:57:34. > :57:35.you and I hear great What is it about rare
:57:36. > :57:39.breeds that excites you? Basically, Brian, the eating quality
:57:40. > :57:41.of rare breed pork, beef The marbling, the fat cover,
:57:42. > :57:47.gives a far superior product. How many different breeds
:57:48. > :57:51.have you got in here? We've probably got about eight
:57:52. > :57:55.or nine different breeds. So, we've got all sorts
:57:56. > :57:57.of different breeds in here, from the typical
:57:58. > :57:58.Gloucester Old Spot. We've got Saddlebacks,
:57:59. > :58:00.which are the black But the one I'm really interested
:58:01. > :58:04.in is a Middle White, because I understand that's
:58:05. > :58:06.a Yorkshire pig and a rare It is typically what we class
:58:07. > :58:11.as a Yorkshire Porker. The reason why they class it
:58:12. > :58:15.as a Porker is because that is when it's at its best,
:58:16. > :58:16.really. It gets a little bit too
:58:17. > :58:20.fat as it gets too big. The reason why we choose
:58:21. > :58:22.so many different breeds is because lots of our different
:58:23. > :58:25.customers, they've got different attributes that lend themselves
:58:26. > :58:26.to either bacon, pork, I'm glad you said that,
:58:27. > :58:37.Because I hear you do this pork It's a suckling pig that's
:58:38. > :58:48.put on a milk diet. Because the sow can't sustain it's
:58:49. > :58:52.suckling after it's sort So, it's one of those things,
:58:53. > :58:56.we've got full control over this animal, we breed it and rear it,
:58:57. > :58:59.we take it to the slaughter house. All the ingredients that we use
:59:00. > :59:04.are local to us, being, you know, grown probably
:59:05. > :59:06.within a ten-mile radius from here. I mean, we're looking for the taste
:59:07. > :59:10.of Britain here in North Yorkshire and it strikes me that that does
:59:11. > :59:13.represent what it's all about. I can't wait to cook up something
:59:14. > :59:21.that epitomises the taste of North Yorkshire with
:59:22. > :59:23.Charles's delicious pork. I'm off to catch up with Janet
:59:24. > :59:25.over at Ampleforth Abbey as she's found me another
:59:26. > :59:27.fantastic local ingredient. It's not just the furniture
:59:28. > :59:29.and architecture that's They also have their own orchard,
:59:30. > :59:33.boasting over 2,000 trees. I bet Brian will love
:59:34. > :59:35.their collection of apples and, more importantly,
:59:36. > :59:37.their own brewed cider. Father Prior, how old
:59:38. > :59:38.are these orchards? Well, we've had orchards for a long
:59:39. > :59:41.time, probably most of the 20th century, but this field here I think
:59:42. > :59:45.was probably done in the '60s. And you're the furthest
:59:46. > :59:46.north commercial apple And a cider, and a cider brandy,
:59:47. > :00:06.and a cider brandy liqueur, as well. I would dearly love to have either
:00:07. > :00:10.the cider brandy or the brandy liqueur just to finish
:00:11. > :00:12.off my cooking today. And we'd love to, and I'd love
:00:13. > :00:17.to taste it, too. You know they won the world medal,
:00:18. > :00:20.they've got the gold medal I never shook the hand before
:00:21. > :00:25.of a gold medal cider-maker. Now I've got my hands on some apple
:00:26. > :00:30.cider brandy and a superb suckling pig, it's time I got cooking
:00:31. > :00:33.the dish that I think celebrates But the one thing that I really
:00:34. > :00:42.think sums up this part of the world Those rare breed pigs
:00:43. > :00:47.and they actually do what they call a porketta or a porchetta,
:00:48. > :00:50.and it's almost a whole pig, rolled. Stuffed with herbs and then
:00:51. > :00:53.strung up to roast, OK. So, what I've done, I've
:00:54. > :00:55.put some salt in there. And this is where you get really
:00:56. > :01:03.quite handy with it all and just Big heat on there for about half
:01:04. > :01:11.an hour and it'll probably take another hour or slightly
:01:12. > :01:15.more to cook. We want to be careful not to burn
:01:16. > :01:21.it, we've got to control the heat. And I'm going to put
:01:22. > :01:25.in there a little bag of spice, I've got cloves in there and I've
:01:26. > :01:28.got cinnamon stick. Then we take these apples,
:01:29. > :01:30.so I'm just going to put these into here just to get a wee bit
:01:31. > :01:34.of colour and then I'm going to turn them over and I'm just
:01:35. > :01:36.going to braise them. What I thought was, rather than do
:01:37. > :01:41.a apple sauce which is a puree, we'd go other side, nice chunks,
:01:42. > :01:45.and so you get a couple of pieces. But what you want is an apple that's
:01:46. > :01:48.not going to fall and break down. Yeah, you don't want
:01:49. > :01:50.like a cooking apple OK, so now we're starting
:01:51. > :01:55.to get a bit of colour It's just blistered
:01:56. > :01:58.the skin but that's lovely. So, the first thing I'm going to put
:01:59. > :02:04.into there is, I'm going to put Then we've got a bit of local honey,
:02:05. > :02:09.fantastic, that goes Just like to give it a real
:02:10. > :02:15.sweet glaze there. Father, we've got a bottle
:02:16. > :02:21.of your very special apple cider I would suggest, because this
:02:22. > :02:29.is quite alcoholic, take Thumb over the top and then just
:02:30. > :02:35.a "hosing", as we say in Yorkshire. OK, so now I'm just going to leave
:02:36. > :02:42.that to actually simmer away. When my bread pudding and my pork's
:02:43. > :02:47.ready, I'm ready to serve. Here's the test, listen
:02:48. > :02:51.to this crackling. Do you find that people fight over
:02:52. > :03:00.the really crispy end bits? No, because I put those
:03:01. > :03:02.over here. You're quite right,
:03:03. > :03:07.I'll tell you what, eh. So, what I'm going to do,
:03:08. > :03:11.I'm going to cut in about there. And I'm going to take
:03:12. > :03:14.the crackling off it, Yeah, and then you can ration out
:03:15. > :03:24.the crackling portions. Let me just now get these
:03:25. > :03:27.apples which are lovely, Just pile them there so everybody
:03:28. > :03:38.can help themselves. Give it a round of
:03:39. > :03:40.applause and smile. Fantastic, thank you very much,
:03:41. > :03:42.that's very good. Come on, everybody,
:03:43. > :03:44.come and have a taste. You can taste the honey,
:03:45. > :03:53.you can taste the brandy. They are good and they've really
:03:54. > :03:56.held their shape. Have you ever seen a guilty
:03:57. > :04:10.look like that. Right, it's time to answer
:04:11. > :04:12.a few of your foodie questions. Each caller will also help us decide
:04:13. > :04:26.what Denise will eat We have surely from Gravesend. What
:04:27. > :04:34.is your question? I would like to know, please, I love leather, but my
:04:35. > :04:42.family don't. Can you tell me a delicious way to serve up some liver
:04:43. > :04:48.to tap the family. What kind of liver is it? A pig's
:04:49. > :04:55.liver. I would cut some very nice scallops within eight pig liver, put
:04:56. > :05:04.in some flour macro, so you pat it dry, a little bit of flour. Finley
:05:05. > :05:11.cooked, very quickly. Pan on the heat a little bit, but, pan fried.
:05:12. > :05:14.When you remove it, keep it on the side, three quarters cooked, a
:05:15. > :05:22.little bit of shallot, you can deglaze it a bit with vinegar, cream
:05:23. > :05:26.if you want, a lovely dish. So vinegar to consummate the flavour of
:05:27. > :05:34.the liver. What's dish would you like to see? Heaven. Thank you,
:05:35. > :05:41.surely excavation not Denise has a couple of questions.
:05:42. > :05:47.Nikki says that she hasn't deserved this breeze in her garden but she
:05:48. > :05:52.has not really dealt with this breed -- Nikki says that she has some
:05:53. > :05:59.dessert this buries in her garden but does not know what to do with
:06:00. > :06:05.them. Sugar in a pan, sugar, spices, maybe cinnamon, puff pastry on top,
:06:06. > :06:13.straight in the oven and then turn it out like he would any task at
:06:14. > :06:21.hand. Claire says she has some duck legs... Straight to the doctor! I
:06:22. > :06:32.wish I had thought about! The older jugs are the best! She just wants to
:06:33. > :06:38.know what to do with them. For me, confit. Goose fat or clarified
:06:39. > :06:43.butter, cover the duck leg, season, cook slowly in the oven for about
:06:44. > :06:48.six or eight hours until it is falling off the bone. Then cool them
:06:49. > :06:53.down a little bit overnight, you can prepare the day before, then when
:06:54. > :06:57.you pan flight -- pan fry them, a touch of oil, the skin becomes
:06:58. > :07:01.crispy, a little bit of honey, serve it with some solid awesome braised
:07:02. > :07:05.lentils. Or you could braise them as well.
:07:06. > :07:11.Louise from sudden Bassett is on the lime. What is your question? Hello,
:07:12. > :07:20.Nadiya. I would like an authentic curry Bangladeshi recipe to remind
:07:21. > :07:26.me of a happy time. A Bangladeshi recipe? There is one... I grew up on
:07:27. > :07:30.it, it is in the book. Cod in Clementine. A simple onion, couple
:07:31. > :07:35.of spices and flavoured with appeal of the Clementine, cook that down
:07:36. > :07:42.until you melt the Peel, then you add fish, prawns, what ever. That is
:07:43. > :07:48.a favourite firm classic. Or you have the acidity of the Clementine
:07:49. > :07:56.to go with the spices. Heaven or hell for Denise? Thank you, Nadiya,
:07:57. > :08:05.I am going to vote for heaven. And Megan from Nottingham, what would
:08:06. > :08:12.you like to ask? I love (INAUDIBLE) Dodoo what to do with them. Cod
:08:13. > :08:20.cheeks. I love them. A little bit of flour in a pan, on a plate, cod
:08:21. > :08:28.cheeks, pan-fried with batter, grated lime, lime juice. No more,
:08:29. > :08:34.located them out. Or you could rose them with tomatoes? You could do
:08:35. > :08:40.that. Delicious. Heaven or hell? Heaven. There we go. This is what
:08:41. > :08:50.you have been waiting for, the omelette challenge. Google can we do
:08:51. > :08:59.two today? I was worried that you are going to start folding in your
:09:00. > :09:05.flour! I am just checking what I have got. A three egg omelette,
:09:06. > :09:11.cheese, butter, cream, seasoning. I have teeth is at the end, think
:09:12. > :09:18.about me, as fast as you can. -- I had to read this at the end. Daniel
:09:19. > :09:31.is on 22.20 five. Nadiya, are you on the board? Mary Berry is down here.
:09:32. > :09:40.My aim is to beat Mary Berry! My aim is to beat her. The clocks are on
:09:41. > :09:48.screen. Ready, steady, go! Three eggs, I am counting. Come on. You
:09:49. > :09:51.can't beat this guy. Daniel, 22 seconds -- you can beat this guy. In
:09:52. > :10:30.the pan. Never! Out she comes! There! Excuse
:10:31. > :10:39.me! Let's have a little taste. Oh. They Speak In French. Slightly
:10:40. > :10:50.undercooked, I think. I have seen worse. I am happy with that. I will
:10:51. > :10:56.not make you eat yours! Is it cooked, do you think? It looks it.
:10:57. > :11:02.Would you serve it in a restaurant? Maybe. How long do you think the
:11:03. > :11:14.restaurant would be open for? It might not even get to opening.
:11:15. > :11:22.Daniel, you are on the board. Did you beat your record? It was OK, I
:11:23. > :11:28.thought. Not quite sure. No, you did not, unfortunately. 26.96, stick
:11:29. > :11:36.that on your fridge. Nadiya, this is the big test. Did I beat Merry? I
:11:37. > :11:43.will say that is cooked. I will agree with you. Let's just agree.
:11:44. > :11:48.The big question, has it beat Mary Berry? I can feel the nation biting
:11:49. > :11:52.the arms of the sofa. I really would have loved to have made it on a
:11:53. > :12:01.handle, but that will not happen any more. I hope so, I think so. You
:12:02. > :12:09.have not only beaten Mary Berry .Mac sorry about the eggplant, you have
:12:10. > :12:14.smashed it. 35.0 four. You have beaten some serious people. It is
:12:15. > :12:23.still a bit lower than I would have liked. Somewhere... That will do, I
:12:24. > :12:27.am happy with that. That'll do me. So will Denise get food
:12:28. > :12:29.heaven, chicken goujons Or food hell, slow cooked spiced
:12:30. > :12:34.shoulder of lamb with green veg? I'll do the sums whilst
:12:35. > :12:37.you drop in on James Martin. He's got the baking bug today
:12:38. > :12:40.and he's making cinnamon buns using some artisan stone
:12:41. > :12:54.ground flour, no less! 'But time is one thing that's become
:12:55. > :12:56.scarce in modern life, 'and convenience has often
:12:57. > :12:58.become what's important By the 1950s, mass-produced,
:12:59. > :13:02.sliced bread accounted for 80% But the times, they
:13:03. > :13:08.say, are a-changing! And with the growth of Artisan
:13:09. > :13:10.bakeries, the percentage of proper bread eaten by us Brits has
:13:11. > :13:15.well and truly risen. But to make that genuine
:13:16. > :13:18.Artisan loaf, it all starts with the most important
:13:19. > :13:26.ingredient - flour. Just up the road from me in Dorset,
:13:27. > :13:29.award-winning miller Michael Stoate is producing some of the best
:13:30. > :13:32.traditional stone-ground flour to be The family's been milling
:13:33. > :13:41.for the last 180 years. We started milling in 1832, and I'm
:13:42. > :13:46.the fifth generation of miller. It's something I really enjoy doing
:13:47. > :13:50.and have a passion for. We're producing nine different types
:13:51. > :13:55.of flour - wheat, rye and spelt. It's nearly all organic,
:13:56. > :13:57.so it's all stone-ground in a traditional way
:13:58. > :14:01.between horizontal millstones. The history books go back
:14:02. > :14:05.to Domesday Book record, really. There's been a mill here
:14:06. > :14:08.for at leas 1,000 years. It's one of five on a mile section
:14:09. > :14:18.of the River Stour. That's the only one still being used
:14:19. > :14:29.This is an overshot And it's real products,
:14:30. > :14:31.like Michael's flour, made the time-honoured way,
:14:32. > :14:33.with passion and expertise, that confirms the humble loaf
:14:34. > :14:41.is once again on the rise. Having the time to make home-made
:14:42. > :14:45.bread is almost a treat in itself. Michael's popped round
:14:46. > :14:48.from the mill with not a small bag of flour,
:14:49. > :14:51.so I think I should treat him My spice-scented, butter-rich rolls
:14:52. > :14:57.with Bourbon and maple icing are an indulgence
:14:58. > :15:02.you just have to try. We're going to make a dough,
:15:03. > :15:05.and we're going to make it with your very, very special flour
:15:06. > :15:07.that we've got. Well, the strong bread
:15:08. > :15:15.flour for this one. Now, this is an enriched yeast
:15:16. > :15:20.dough, so we're going to add a pinch And then, what we need to do is just
:15:21. > :15:25.mix this together with the yeast. Now, I'm going to use sort
:15:26. > :15:28.of dried yeast for this. Add the warm water, about 450 mls
:15:29. > :15:38.of warm water for this. Once the dough is thoroughly mixed,
:15:39. > :15:41.pop it into a bowl, 'cover it with clingfilm and allow it to proof
:15:42. > :15:45.for 20 minutes or until it doubles So we just basically
:15:46. > :15:51.take this mixture here, and this is where it's kind
:15:52. > :15:53.of similar to making sort But as I said to you,
:15:54. > :15:59.this is a treat. We've got a block each
:16:00. > :16:06.going in here! There's actually 500
:16:07. > :16:09.grams of butter going in. 'Laminated bread is made
:16:10. > :16:11.by folding in layers of butter 'In the oven, steam from the melted
:16:12. > :16:15.butter gets trapped 'and helps This is what puts people off
:16:16. > :16:21.about making croissants, you see, and stuff like Danish pastries
:16:22. > :16:23.because this is the amount of butter This is not for sort
:16:24. > :16:30.of the health-conscious, But what you do with this
:16:31. > :16:34.is you put this over... ..until you end up with, basically,
:16:35. > :16:41.the layers of butter inside. Now, you've got to make a little
:16:42. > :16:44.bit of noise in here. If anybody's upset you,
:16:45. > :16:46.now you can get your It's important to use
:16:47. > :16:53.cold butter as well. So you can see, as you're rolling
:16:54. > :16:56.that out, the pieces of butter that are trapped in-between that dough
:16:57. > :17:01.get a little bit bigger. And then what you do is you can
:17:02. > :17:04.create what we call buck turns. So you basically fold
:17:05. > :17:06.the dough over. Fold it over into the middle,
:17:07. > :17:16.so it looks like a buck. -- Fold it over into the middle,
:17:17. > :17:20.so it looks like a book. 'Repeat this process another two
:17:21. > :17:24.times 'and then rest the dough in the fridge for an hour.'
:17:25. > :17:27.And basically, I'm going to fill And just when you thought
:17:28. > :17:31.there wasn't enough butter and fat and everything else going in here,
:17:32. > :17:34.full fat cream cheese with a little bit of vanilla and then
:17:35. > :17:35.ground cinnamon. 'Roll the dough into a rectangle,
:17:36. > :17:43.and then evenly spread your filling. 'Then simply roll it into a Swiss
:17:44. > :17:47.roll and cut it into thick slices.' And then we need to
:17:48. > :17:53.leave this to prove. And this is the one
:17:54. > :18:03.that's been proving. Again, leave it for about sort
:18:04. > :18:06.of 30, 40 minutes. It's one of those things that
:18:07. > :18:09.if you're at home all day, then this is the ideal
:18:10. > :18:11.dish to sort of make. And you can see you've got this sort
:18:12. > :18:18.of Catherine Wheel effect to it. Now, what we need to do is set
:18:19. > :18:23.the oven quite high. This one's set about 400 degrees
:18:24. > :18:26.Fahrenheit, 200 degrees Centigrade. And I've got one that's
:18:27. > :18:27.nicely cooked there. This'll take about sort
:18:28. > :18:30.of 45 minutes in here. 'While the rolls are still warm,
:18:31. > :18:33.I like to make a sticky glaze 'using icing sugar,
:18:34. > :18:35.a bit of Bourbon and maple syrup.' The key to this, Michael,
:18:36. > :18:47.is you just basically just dive in! And because we've got that
:18:48. > :18:49.cream cheese in there, you've got this lovely sort
:18:50. > :18:54.of filling in amongst it as well. You're going to need a full day
:18:55. > :19:01.at work to get rid of this, 'But who cares when it
:19:02. > :19:09.tastes this good? 'These butter-rich rolls
:19:10. > :19:11.are the perfect treat 'when you have the luxury
:19:12. > :19:15.of a little time. 'Just make sure you grab one
:19:16. > :19:20.for yourself before the rest But like anything, all good things
:19:21. > :19:27.come to thee who waits. And if you wait long enough,
:19:28. > :20:03.you can have something -- lovely buns and. Jason? He has
:20:04. > :20:06.been so long forgotten his name. -- has forgotten his name.
:20:07. > :20:07.They certainly looked delicious, James.
:20:08. > :20:11.Right, it's time to find out whether Denise is facing food heaven
:20:12. > :20:14.So Denise, here's your food heaven, chicken which I'm going to cut
:20:15. > :20:17.into strips and coat in panko breadcrumbs and deep fry.
:20:18. > :20:20.It's served with both an almond satay sauce and a ponzu
:20:21. > :20:21.sauce made from rice wine vinegar, dashi,
:20:22. > :20:26.Or you could be having food hell, shoulder of lamb which I'll
:20:27. > :20:28.rub in ginger, cumin, chilli, cinnamon and garam masala.
:20:29. > :20:30.It's cooked for a couple of hours and served with lots
:20:31. > :20:36.What do you think? Would you go for? Food Heaven. Do tell, because I have
:20:37. > :20:44.already had chicken, and I would like to try some lamb. -- Food Hell.
:20:45. > :20:55.It is Food Heaven. The biggest robin board in the world, let's move this.
:20:56. > :21:06.-- chopping board. It is warm over here. A little bit. If you would cut
:21:07. > :21:20.the chicken into goujons. Would you do me the honour of julienne which
:21:21. > :21:36.the vegetables. Of course. -- with. You are doing the satay? Yes. Is
:21:37. > :21:42.this what they would do in a Thai restaurant? Traditionally it would
:21:43. > :21:52.be peanuts. I am doing it with almonds. Creamier. Could you bring
:21:53. > :22:03.over the oil? Pressure. Let's get you cooking. In with the shalotts.
:22:04. > :22:08.Garlic. I think you could cook this. I am taking it all on board. I am
:22:09. > :22:12.impressed with the speed. Things I thought would take ages have been
:22:13. > :22:16.done very quickly. Even the things prepared earlier have not been
:22:17. > :22:20.prepared that much. You can actually tell everybody that we are actually
:22:21. > :22:29.cooking. You are. CHUCKLES
:22:30. > :22:37.Please would you give that a stir? I have always wanted to do this. Five,
:22:38. > :22:46.six pieces, that will do. Thank you, Denise. You need to be on board. I
:22:47. > :22:48.was saying to Nadiya that if I am cooking, the phone starts to ring, I
:22:49. > :22:55.just go off, I come back and everything is a disaster. Everything
:22:56. > :22:59.set up. That is the other thing. Do you do that at home, make sure you
:23:00. > :23:07.have everything set out to a degree? Not really. It is a reflex for a
:23:08. > :23:13.chef. If it is a Sunday, I slowly though about it, have a glass of
:23:14. > :23:17.wine, put the radio one. As I am teaching my children to cook, I do
:23:18. > :23:24.that with them. I encourage them to prepare things so they can see it in
:23:25. > :23:28.front of them. Your ten year-old, would he make himself something
:23:29. > :23:36.quite nice? Yes, if I leave everything out, he will happily make
:23:37. > :23:39.it himself. My son will knock up sandwiches for himself, which is
:23:40. > :23:47.pretty good. Let's get the chicken in the fryer. Chilli in there. Some
:23:48. > :24:04.lime juice, as well. A bit of honey. Scrape that in for
:24:05. > :24:22.me. I love that sweet and sour combination. Chicken in the fryer,
:24:23. > :24:34.Daniel? C'est bon. Breadcrumbs. A little bit. That is enough. That
:24:35. > :24:40.will do. Flour, egg, and breadcrumbs. What is the name of the
:24:41. > :24:47.series again? Boy Meets Girl. About my son played by Harry Heckel who
:24:48. > :24:50.gets together with Rebecca's character, who happens to be
:24:51. > :24:54.transgender. They fall in love. That is one element of it. There is two
:24:55. > :25:10.crazy families, me, the mother on one side. It is a great cast. It is
:25:11. > :25:15.on Wednesdays at 10pm on BBC Two, and all the time on iPlayer. You can
:25:16. > :25:21.catch up with the couple you have missed, then it is the third one
:25:22. > :25:25.coming up. Our second series. For those who did not see the first, you
:25:26. > :25:32.can still catch it up and get a lot out of it. You have stuck there and
:25:33. > :25:49.made Almond -- you have stood there and made almond satay. I have. I
:25:50. > :25:54.have made the ponzu. The dashi has gone in. If I wasn't here being an
:25:55. > :26:06.assistant, what would you have done? I would have had to multitask. Thank
:26:07. > :26:14.you, Nadiya, that is perfect. Chicken, please. I will start to
:26:15. > :26:23.dress the dish. The chicken is on at about 180, 190? 180, yes, otherwise
:26:24. > :26:29.you will burn it. I think my dad would be pleased. He would be over
:26:30. > :26:43.the moon. I am happy with it. Salt in here, and we are done. Wow. I did
:26:44. > :26:52.not put any sort. Over the top, pas de probleme. I like heavily seasoned
:26:53. > :27:04.food, but there is such a bad reputation about it. Just a little
:27:05. > :27:21.bit over the top. Yes. Yummy. Satay Going over the top. Gorgeous.
:27:22. > :27:32.Denise, you can dip in with these. Is that what I do? I don't want to
:27:33. > :27:44.embarrass myself. Apparently so. Oh! Suzie has chosen a Riesling. From
:27:45. > :27:54.Waitrose. ?13.99. This is gorgeous. Dip it in the ponzu. How is the
:27:55. > :28:03.satay? Amazing, because I made it. CHUCKLES
:28:04. > :28:10.Nadiya, how is it? It is chicken satay reinvented. With the Almonds
:28:11. > :28:20.it is more creamy. The bean sprouts and the carrots just make it nice.
:28:21. > :28:23.Almonds, chilli, shalott 's, red crumbs, bit of lime juice, you can
:28:24. > :28:31.keep it in the fridge, go back when you want. -- shalotts. You can use
:28:32. > :28:37.pistachios, peanuts. Oh my goodness. Perfect for lunch. Ten o'clock
:28:38. > :28:38.Wednesday BBC Two, Boy Meets Girl. CHUCKLES
:28:39. > :28:41.Well, that's all from us today on Saturday Kitchen Live.
:28:42. > :28:43.Thank you Nadiya Hussain, Daniel Galmiche, Denise Welch,
:28:44. > :28:45.and cheers to Susie Barrie for her great wine selections!
:28:46. > :28:47.All the recipes from the show are on our website.
:28:48. > :28:55.I've really enjoyed being with you today,
:28:56. > :28:58.next week Ching-He Huang is your host.
:28:59. > :29:20.The War On Waste is back and your help has made a big difference.
:29:21. > :29:23.who weren't getting fed before. Every week.