:00:07. > :00:09.Good morning! We've got some fantastic
:00:10. > :00:10.recipes lined up for you today. I hope you're hungry.
:00:11. > :00:36.This is Saturday Kitchen Live. Welcome to the show!
:00:37. > :00:38.With me in the studio are two great British chefs.
:00:39. > :00:40.First the man from Jersey in charge of both the
:00:41. > :00:44.Michelin-starred Ocean restaurant and his own award winning beachside
:00:45. > :00:47.brasserie. It's Mark Jordan. Next to him is a chef who spent
:00:48. > :00:49.his formative years working alongside Hugh Fearnley
:00:50. > :00:52.Whittingstall at River Cottage before setting us his own Bristol
:00:53. > :00:54.based restaurant called Poco. Making his debut on
:00:55. > :01:00.Saturday Kitchen, it's Tom Hunt. Good morning to you both.
:01:01. > :01:19.What are you cooking? It is a Jersey crab ravioli. Using just the white
:01:20. > :01:26.meat. And Tom, something different. We have never had this on the show.
:01:27. > :01:33.It is kimchi with British seasonal ingredients. That is with pulled
:01:34. > :01:39.pork. It is the national dish of coria which is fermented cabbage.
:01:40. > :01:41.But normally it is fermented for much longer. It still has a kick to
:01:42. > :01:47.it. Good morning to you both.
:01:48. > :01:50.So two very different dishes to look forward to and we've got our line-up
:01:51. > :01:53.of fantastic foodie films from the BBC's archive as well.
:01:54. > :01:55.There are servings from Rick Stein, The Two Greedy Italians,
:01:56. > :01:58.Tom Kerridge and the Spice Men, Cyrus Todiwala and Tony Singh.
:01:59. > :02:00.Now, our special guest today is a woman of many talents.
:02:01. > :02:01.She's a writer, performer, impressionist,
:02:02. > :02:04.actress and comedienne. Having already had her own sketch
:02:05. > :02:08.show on Channel 4 she's about to appear as part of an all-star cast
:02:09. > :02:10.in the new series of David Walliams BBC comedy series, Big School.
:02:11. > :02:12.Welcome to Saturday Kitchen, Morgana Robinson.
:02:13. > :02:24.Lovely to have you on the show. A bit of a foodie? You used to work in
:02:25. > :02:31.a restaurant. That is how I was spotted. I used to take coats and
:02:32. > :02:42.things. And quite a well-known restaurant as well. A fancy
:02:43. > :02:49.restaurant in London! I used to take coats and take people to the table.
:02:50. > :02:58.I used to set out table plans. It is a very complicated job! You were
:02:59. > :03:07.spotted by an agent. I just latched on! Wined and dined him. Well at the
:03:08. > :03:13.end of the programme today we will be cooking food help or food
:03:14. > :03:20.heaven. You are at home will decide which. Food heaven, what would that
:03:21. > :03:28.be? I had to narrow it down. My last prison meal would have to be quail.
:03:29. > :03:37.That is quite unusual. Not normally on the list. And what about food
:03:38. > :03:45.help? Sweet red pepper. I do not like sweet food that is not supposed
:03:46. > :03:52.to be sweet. Like pudding. Not sweet peppers? No.
:03:53. > :03:55.Morgana Robinson. So it's either quail or red peppers.
:03:56. > :03:57.So for food heaven, I've got something quite traditional in mind,
:03:58. > :04:00.roasted quail with madeira sauce. The quail are simply roasted
:04:01. > :04:01.and served with fondant potatoes, sauteed mushrooms, kale,
:04:02. > :04:04.a soft poached quail's egg and parsnip puree.
:04:05. > :04:06.It's finished with a tarragon and madeira sauce.
:04:07. > :04:08.Or Morgana could be having her food hell, red peppers
:04:09. > :04:11.and a great summer soup. The peppers are charred, the skins
:04:12. > :04:13.removed and blitzed to a smooth soup along with roasted shallots, thyme,
:04:14. > :04:15.garlic and chicken stock. It's served with slices
:04:16. > :04:29.of toasted ciabatta spread with homemade red pepper butter.
:04:30. > :04:32.You'll have to wait until the end of the show to find out
:04:33. > :04:35.which one she gets. If you would like the chance to
:04:36. > :04:39.ask a question to any of our chefs today, then call 0 33 0 123 14 10.
:04:40. > :04:42.A few of you will be able to put a question to us live
:04:43. > :04:45.a little later on. And if I do get to speak to you,
:04:46. > :04:46.I'll also be asking if you want Morgana to face either
:04:47. > :05:00.food heaven or food hell. . We have Mark Jordan. We had an
:05:01. > :05:07.award for the best independent hotel. Very proud of this!
:05:08. > :05:14.The Oscars of the catering industry! It is indeed and we are
:05:15. > :05:20.all proud. From that little island in the middle of the sea. The first
:05:21. > :05:28.time that it has been won by a Jersey hotel. What are you going to
:05:29. > :05:47.make? Crab ravioli in essence. If you could do the mussels. A classic
:05:48. > :05:53.Marilyn yeah. -- mariniere. And you're doing more of a liquid base.
:05:54. > :06:01.If you do not put crab or salmon in their then you just end up with a
:06:02. > :06:05.ravioli that hits the water and ends up like one of my omelettes on the
:06:06. > :06:14.last show. We do not want that. So it holds it together. That is salmon
:06:15. > :06:27.and egg white. I will take the other one. So the classic mariniere.. Then
:06:28. > :06:37.we could the mussels and put them back into the sauce. You add the
:06:38. > :06:41.cream later on. Last thing. You need to do pur?e the egg white and the
:06:42. > :06:52.salmon together. And slowly add the cream. Have you been to Jersey on
:06:53. > :06:56.your travels? It is an amazing spot. Talking about ingredients. Jersey
:06:57. > :07:02.Royal potatoes everyone knows about. But the seafood is spectacular. One
:07:03. > :07:21.of the places you took me to was a lobster fishery. Yes. What they
:07:22. > :07:26.basically do, a couple of people decided, looking at these empty
:07:27. > :07:32.bunkers. They came up with this great idea. The ambient temperature
:07:33. > :07:39.is the same all year so they so they thought they would keep lobster and
:07:40. > :07:49.crab in there. So they tested it out and made sure it does not leak.
:07:50. > :08:01.Twice a day the tide comes in. There is a simple setup. Twice a day they
:08:02. > :08:08.pump in fresh seaweed. So it is just home from home for the lobsters.
:08:09. > :08:16.Until we come along. Tell us about the hotel itself. It is quite a big
:08:17. > :08:26.hotel. It has been in the same family since 1971. It has become
:08:27. > :08:30.really established. Jersey has gone through a whole kind of climate
:08:31. > :08:34.change. It used to be a bucket and spade place but now it is becoming
:08:35. > :08:38.more of a gastronomic kind of get away. And that is helped by the
:08:39. > :08:47.number of very good restaurants and the produce we get there. I have
:08:48. > :08:59.been there for ten years now. I am an official Jersey boy. And we
:09:00. > :09:09.celebrated three years. And you worked for Floyd? I did. I was just
:09:10. > :09:12.a young boy and by mutual agreement with the teachers it was decided it
:09:13. > :09:14.would be best if I did not continue. So I went down and started to
:09:15. > :09:17.would be best if I did not continue. So I went down and work with Keith
:09:18. > :09:23.Floyd. It was a fantastic experience. So this ravioli. You
:09:24. > :09:32.have mixed together the crab and the salmon. You need to get a binding
:09:33. > :09:36.agent. So I'm going to use egg yolk. To stop your ravioli from exploding,
:09:37. > :09:42.you make sure that all the air is gone. Because when the air expands
:09:43. > :09:53.it will blow open the ravioli. So what we do is lay it over. You just
:09:54. > :10:02.keep pushing like this. Until it forms a nice little done. -- home.
:10:03. > :10:09.Then take a larger cut. Just put on a bit of pressure so that it starts
:10:10. > :10:23.to stick. Too many people think you need a lot of flyer for pasta. But
:10:24. > :10:31.it will just dry out. -- flour. This needs about three minutes in the
:10:32. > :10:37.water. The mussels are cooking. We have got some cooked potato to go
:10:38. > :10:40.into the sauce at the end when we are about to serve it. We do an
:10:41. > :10:53.interesting garnish with this ravioli. This is tapioca. I will
:10:54. > :11:07.just do it all! You're so good! Tapioca, in this case it has been
:11:08. > :11:14.cooked with crab stock. It is like a prawn cracker. You spread it out on
:11:15. > :11:21.paper and dry it. And then drop it in the fire and it comes out like
:11:22. > :11:30.that. It's just add a lovely crunch. The mussels are on their way. Just
:11:31. > :11:36.slightly wilted? Yes, please. That is the base for the ravioli,
:11:37. > :11:42.something for it to sit on. That is the liquor we have got left over. It
:11:43. > :11:51.is full of flavour now from the mussels. You have the hotel but also
:11:52. > :11:58.a brasserie on the beach? Yes, three years today. It is a different
:11:59. > :12:04.entity to what goes on. Ocean, it is opulent. And we have the Michelin
:12:05. > :12:10.star. Mark Jordan at the beach, it is shaped around the burger and just
:12:11. > :12:17.really good natural food. This is on the menu. But for me it is the best
:12:18. > :12:23.way to showcase Jersey produce. We have good quality water. It is best
:12:24. > :12:29.for things like mussels and oysters, rings like that. Because they filter
:12:30. > :12:36.out any impurities in the water. But because we have great a water we do
:12:37. > :12:44.not have that problem. The freshness of the ingredients comes out. These
:12:45. > :12:56.are lovely and plump. A lot of mussels you get are scrawny and
:12:57. > :13:02.horrible. So this gets reduced down. The
:13:03. > :13:07.longer you reduce it down the better. So you maximise the flavour.
:13:08. > :13:18.Oh, you have done that already! Impressive. A bit of extra flavour.
:13:19. > :13:27.Ginger. We put the herbs in later. If you have any questions then you
:13:28. > :13:33.can call us now. Calls are charged at the standard network rate. The
:13:34. > :13:42.ravioli is out. I will just add the herbs. It has held its shape. It has
:13:43. > :13:53.not blown in any way. Black pepper, bit of salt.
:13:54. > :13:58.There you go. There are quite a few components to the dish. But very
:13:59. > :14:05.simple. All down to getting it all ready. If you can put the caviar
:14:06. > :14:11.round... It is a sustainable English caviar. This is the one from
:14:12. > :14:17.Exeter? It is full of flavour. caviar. This is the one from
:14:18. > :14:24.Exeter? It is full of And as you know with caviar, it is pretty much
:14:25. > :14:27.illegal now to get wild caviar. People are always thinking about
:14:28. > :14:38.sustainability and this is the alternative. Crab and mussels are
:14:39. > :14:44.also a sustainable choice. Absolutely, mussels are a fantastic
:14:45. > :14:56.thing in Jersey because of the high water quality. We have huge tides in
:14:57. > :15:03.Jersey. I tried surfing once! All of the oysters are grown on beds. It is
:15:04. > :15:16.fantastic to see. So this is Jersey crab ravioli with mussels.
:15:17. > :15:25.Dive into this. Hell floends! There is a bit of ginger I put in with the
:15:26. > :15:30.mussels. -- hello friend. This is the posh prawn cracker. You make
:15:31. > :15:35.that with tapioca. It can be mush room, chicken, it could be fish.
:15:36. > :15:46.Look at it. You didn't show us how to make your own pasta. That is the
:15:47. > :15:54.hardest bit. Sorry! I am going to get into this caviar. Sneaky.
:15:55. > :16:00.Greedy! It is amazing. We need some wine to go with this. Susie has been
:16:01. > :16:09.done to Devon, let us see what she has chosen to go with Mark's
:16:10. > :16:13.marvellous ravioli. I am here among the holiday-makers
:16:14. > :16:17.in the beautiful town of Dartmouth. There is no time for me to mess
:16:18. > :16:27.round, I have work to do. Let us find some wine.
:16:28. > :16:30.Mark, I have made your ravioli of Jersey crab and mussels and it is
:16:31. > :16:35.versatile with wine, as long as the wine is a light, dry, unoaked white.
:16:36. > :16:41.Because it is a pasta dish I am tempted by an Italian white, a wine
:16:42. > :16:47.like this blend would be a really good idea. My topic comes from
:16:48. > :16:54.neighbouring France, and the wine I have chosen is the Taste the
:16:55. > :16:59.Difference petty Shaply from Burgundy. They are Chardonnays from
:17:00. > :17:03.the north most part of Burgundy. Because it is cooler the winds tend
:17:04. > :17:07.to taste Chris per, fresher and lighter than the riper ones from the
:17:08. > :17:13.warmer spots. Smells nicely of citrus, oranges and
:17:14. > :17:18.pears in there too. This wine ticks all the boxes I
:17:19. > :17:23.wanted, it is relatively light. Dry, and not too oaky, unlike some
:17:24. > :17:27.Chardonnays. In fact it has a nice soft citrus flavour, but that acts
:17:28. > :17:31.like a complement to all the sea food in this recipe. The salmon, the
:17:32. > :17:36.crab, the mussels and the caviar. But as always with Chardonnay, it
:17:37. > :17:39.end on a slightly richer, more rounded soft and creamy note and
:17:40. > :17:45.that can cope with the richer elements of this dish, so the potato
:17:46. > :17:50.and the cream, and the pasta. Mark your Rav owe low showcases
:17:51. > :17:53.great ingredient bus I have hopped across the channel for this, the
:17:54. > :18:00.best of Burgundy to go with it. Cheers. The Rav owely is going down
:18:01. > :18:05.well. What do you think of the wine? Fantastic combination, that cuts
:18:06. > :18:13.through the flavour, the creaminess. Classic sauce, you can't fail.
:18:14. > :18:18.Coming up Tom will show us how to turn kohlrabi into something exotic.
:18:19. > :18:24.It is kimchi. That is what we will be doing. Fermented cabbage. It
:18:25. > :18:35.looks more glamorous. Incredibly healthy. You can call us. Time for
:18:36. > :18:41.more sea food adventures with Rick Stein. He is on Loch Nay on Northern
:18:42. > :18:48.Ireland where he is after a fish he has never seen before, a Dollahan.
:18:49. > :18:54.There is something different about Northern Ireland, I could well
:18:55. > :19:02.understand the atmosphere that imbues all of the twilight poetry
:19:03. > :19:07.from my time spent round Loch Nay. And where else could you find a fish
:19:08. > :19:11.that I had never heard of before? A land locked herring, possibly left
:19:12. > :19:19.behind by the last ice age, which has a market only in Europe. Not
:19:20. > :19:27.sadly in England, called a pollen. Where else a Dollahan, a trout-like
:19:28. > :19:32.fish also only indigenous to Loch Nay. We set out on another early
:19:33. > :19:38.morning to go netting for the fish with Joe in his high boat, who is
:19:39. > :19:41.the -- whose engine seemed very powerful for this placid Loch but he
:19:42. > :19:48.explained it was necessary to get out to the netting grounds as
:19:49. > :19:52.quickly as possible. Although the Loch is a a bit
:19:53. > :19:56.futureless Joe looks on it like a farmer would look on his fields, he
:19:57. > :20:01.knows where he is going to put out the net because it is exactly where
:20:02. > :20:06.he put it out last time. There is a feeling hike you are
:20:07. > :20:12.going out on a tractor to a field of peas an harvesting them. Such fun
:20:13. > :20:19.isn't it. Yes. What will you get? Mostly polen? Mostly pollen but we
:20:20. > :20:25.may get some Dollahan, perch. Does everybody eat pollen round here.
:20:26. > :20:33.Round the fridges of the lake. Yes. How do they cook it? They fry it.
:20:34. > :20:38.What about in Ireland generally. No. Why not. It is not promoted well
:20:39. > :20:42.enough. Where do you sell all this pollen too then? The majority of
:20:43. > :20:50.this fish goes to Switzerland. Switzerland? Yes. You are doing all
:20:51. > :20:55.right rick. Now we are coming to the interesting point.
:20:56. > :21:03.There is a few in it all right. Oh good. Yeah. We will put hem in the
:21:04. > :21:16.blue tub, all right. OK. . Let the smaller ones off. Will you? Oh yes.
:21:17. > :21:24.Are you OK? Yes. You hold that. OK. Great. Smell them? Yes. I just have
:21:25. > :21:31.to pick one up, a couple of them up and have a good old sniff. Some
:21:32. > :21:36.people say Grayling smell like fresh thyme and some smell like fresh
:21:37. > :21:48.cucumber, I wanted to see what pollen smell like. Nice fish?
:21:49. > :21:53.Lovely. They smell like fresh fish. What is interesting to me about Loch
:21:54. > :21:59.Nay is that it is not, it is the biggest lake in the UK UK, it is
:22:00. > :22:05.about 0 miles long and 20 miles wide, and about 25 feet deep at the
:22:06. > :22:11.deepest, but out of that area you are getting five to six tonnes the
:22:12. > :22:15.of'll during the 20 week season and five to six tonnes of pollen. That
:22:16. > :22:22.is a lot of fish out of a not particularly big piece of water.
:22:23. > :22:26.Just transpose that to the sea, and think, of about the conservation of
:22:27. > :22:30.fish in the sea, here it is a land locked piece of water, that the
:22:31. > :22:35.fishery is managed properly, there are laws protecting the fish, net
:22:36. > :22:39.size, and everybody understands, because it is quite visible it is a
:22:40. > :22:49.land locked piece of water that you can only get so much out of it. So,
:22:50. > :22:55.the eels are restocked, the polyp don't need restocking, they restock
:22:56. > :22:59.themes. It works. If only that sort of sense and conservation could be
:23:00. > :23:03.applied to the sea. Think how rich the resources of the sea are and how
:23:04. > :23:08.much and how sustainable the whole thing can be.
:23:09. > :23:15.I know you are not going to get in poll into cook with so I have chosen
:23:16. > :23:19.trout which you can get easily. Two nice plump trout. Season inside the
:23:20. > :23:24.gut cavity and pour a little water over the top. We are going to bake
:23:25. > :23:27.it in the oven and make a sauce with the cooking juice, smear the fish
:23:28. > :23:35.with a little bit of butter and cover the whole dish with foil. Pop
:23:36. > :23:39.the dish into a moderate oven for about 20-25 minutes.
:23:40. > :23:44.I have some parsley, some chives and mint. I am going to chop these up
:23:45. > :23:49.very roughly, like that. And then I am going to add some caper, some
:23:50. > :23:54.anchovy, and a few cloves of garlic. Now I am really going to get into
:23:55. > :24:01.some chopping. I find this recipe, a friend of mine found the recipe on
:24:02. > :24:05.the border with Devon. The book is really old, about 1824. It is
:24:06. > :24:10.leather bound printed but there is no name. It says a housekeeper's
:24:11. > :24:14.recipe, we don't know who she was, this dish and one or two others are
:24:15. > :24:23.modern, because the ingredients here are a bit like salsa verde. It has
:24:24. > :24:27.that light modern flavour and it is ideal for this trout. Get on with
:24:28. > :24:31.this chopping a bit now. If you have a mortar and pestle you can use
:24:32. > :24:35.that. I think it is nice when it is hand chopped because you can see the
:24:36. > :24:38.bits in it. There we go. That is about fine enough. I have a bowl
:24:39. > :24:44.here, and in there I am going to put a bit of flour and some butter, stir
:24:45. > :24:48.that in, the butter is very soft. That is a basic butter for
:24:49. > :24:59.thickening. In go my herbs and garlic and the rest of it. Stir that
:25:00. > :25:01.in. Now a teaspoon of mustard. There we go, and some lemon juice, stirred
:25:02. > :25:07.up. And that is my sauce made. Let us
:25:08. > :25:14.see if the trout is done. It should be by now.
:25:15. > :25:18.Yes, that is nicely cooked. Only just cooked. 25 minute also do the
:25:19. > :25:22.job so it is on the point. Just take one out on to that dish, and the
:25:23. > :25:28.other. Just push that right into the centre of the cooker and just bring
:25:29. > :25:33.that up to the boil. That liquid will taste wonderful now. Just add
:25:34. > :25:37.my herb mix, stir that in hike that. A bit like making a gravy. You can
:25:38. > :25:44.see now the way I have cut that, it looks really good in the sauce,
:25:45. > :25:47.those bits of anchovy and parsley and everything else. The chopped
:25:48. > :25:53.capers. Make sure everything is mixed in nicely. There you are. That
:25:54. > :26:01.is done. Serve up one of the trout on a plate. Spoon some sauce right
:26:02. > :26:06.over the top. And now that good sprig of parsley. That is a pretty
:26:07. > :26:11.sort of winning way with trout, if you ask me!
:26:12. > :26:19.It is a winner with us. There are great fish in vt. Trout is a
:26:20. > :26:24.favourite of mine. Peaches are grown here in the UK, but they are in
:26:25. > :26:27.season in France, Italy, these are ones you normally find when you are
:26:28. > :26:31.travelling abroad, the flatter peaches but they are wonderful. I
:26:32. > :26:37.thought seeing as you were born in Australia. Yes, I thought I would do
:26:38. > :26:44.a dish Are you going to do the doughnut peaches or the round ones.
:26:45. > :26:51.The round ones I love a fuzzy fruit. Remind me of my grandma. I am going
:26:52. > :26:56.to do a peach melba. First it was invented in London, by a French chef
:26:57. > :27:01.at the Savoy in London, for Dame Nelly melba, who was an opera
:27:02. > :27:06.singer. She was travelling over here, the original version would be
:27:07. > :27:10.poached, and then they were served with ice-cream in a sort of ice
:27:11. > :27:17.swan. You are getting these with a few raspberries. I bet I am. So we
:27:18. > :27:21.are going to take off the skin. Now, it is easier to do it with a
:27:22. > :27:27.blowtorch. However, you can put... If you don't have one at home.
:27:28. > :27:32.Kettle of boiling water, pour it over, leave it for three or four
:27:33. > :27:37.minutes but they go soft. When once you get it charred you prints under
:27:38. > :27:41.cold water and the skin just falls off.
:27:42. > :27:47.It is is like a chemical peel. Is that what Madonna does? Is that what
:27:48. > :27:55.it is. She sits with a blowtorch of a weekend. Of a weekend. Peels it
:27:56. > :27:59.off and the-the. I thought we would do this with a caramely sauce.
:28:00. > :28:05.Roasted off in the oven. I am going to roast it off in a pan, really. So
:28:06. > :28:09.cut these up into pieces. You used to work in a restaurant. We talked
:28:10. > :28:15.about that earlier, that was your big break, you saw an agents, you
:28:16. > :28:21.give him your show reel I made my own show reel. I didn't go to drama
:28:22. > :28:27.school, so I sat on my sofa and just sat with a few wigs and teeth and
:28:28. > :28:32.stuff and just went off on one, put it on a CD thing. This is before
:28:33. > :28:37.iPhones, I had to get someone who knew what they were doing, a mate
:28:38. > :28:41.with a camcorder. Any way, I gave it to him, in the restaurant. But
:28:42. > :28:45.straight after that it was almost straight away you get your big
:28:46. > :28:51.break. Big series for Channel 4 I don't muck about. What was that
:28:52. > :28:56.like? It was ridiculous, one minute I was taking coats, let me take you
:28:57. > :29:01.to your table, the next it was huge billboards. It was crazy. Were you
:29:02. > :29:08.allowed to write your own stuff then? Not any more. You mad a writer
:29:09. > :29:13.to help you? Yes, I there were two of us, me and James, my buddy James
:29:14. > :29:17.who directed it and everything. We did everything ourselves, then we
:29:18. > :29:24.had another one and we got writers in and it was funnier. Why comedy?
:29:25. > :29:36.You are really tight on the wine. Got a little, what is this? It is
:29:37. > :29:45.the weekend. I will just roast this with some caramel. But why comedy?
:29:46. > :29:51.At school I was naughty and anything boring I would just make it silly.
:29:52. > :29:58.You said you went to boarding school and that motivated you. You either
:29:59. > :30:10.have to be skinny and pretty or be funny. Or else people make fun of
:30:11. > :30:18.you. For guys, giraffe neck? That is what they called me. The impressions
:30:19. > :30:32.you do, one of the best is Fern Cotton. Is that your favourite? You
:30:33. > :30:39.just get it bang on. Amazing! Peach Melba! And also with your
:30:40. > :30:50.characters, a lot of impressionists play female roles. But you mix and
:30:51. > :30:55.match. Danny Dyer. How do you get into the character? I just watch
:30:56. > :31:04.them until my eyes bleed. That is it. Put them on a loop and go a bit
:31:05. > :31:09.nuts. It is about -- it is a bit like learning a song. Everyone has
:31:10. > :31:16.their own undulations in the way that they speak. They held my tongue
:31:17. > :31:26.in their mouth differently. -- their tongue. And the walk is different as
:31:27. > :31:31.well. And women walk differently as well. When I came in this morning
:31:32. > :31:42.they were all like this! That was the blokes.
:31:43. > :31:51.This is a source with caramel and orange juice. The pictures are
:31:52. > :31:57.roasting nicely. The pistachio nuts go in as well. Just to one this
:31:58. > :32:04.through. Just add some water or else it will set rock-hard. So
:32:05. > :32:19.congratulations on the new series. The second series of Big School. I'm
:32:20. > :32:24.only in one episode. But it is with Catherine Tate. She is a pin-up for
:32:25. > :32:37.me as a comedian. I got nervous and forgot my lines. They had used a can
:32:38. > :32:47.of hairspray on me and I did feel that I was poisoned! So when is the
:32:48. > :32:57.new series out? The 29th. It is brilliant. I play a kind of JK
:32:58. > :33:13.Rowling figure. And you're also doing something. Sky? It has got a
:33:14. > :33:20.naughty name. Rebecca is epic. -- Miranda Richardson does one as well.
:33:21. > :33:23.She's the best the world. So what is your inspiration for characters.
:33:24. > :33:36.Just certain voices that you like with like? People on the bus. They
:33:37. > :33:44.are the best. The nutters, the ones that are bit the wall. There are
:33:45. > :33:53.much more fun. Is this for me? It is on its way. You add the raspberries
:33:54. > :34:06.at the last minute. Otherwise they go soggy. Scottish raspberries. They
:34:07. > :34:15.are the best. We have that for breakfast every day! It looks
:34:16. > :34:27.lovely. And just to finish it off, vanilla ice cream. Did you make
:34:28. > :34:40.that? Just say yes! Yes! That is lovely. Thank you so much. All
:34:41. > :35:01.mine? You carry on with that. Save some for me! Just to fill you up.
:35:02. > :35:10.Thank U! It has probably gone off! It is white wine and will go with
:35:11. > :35:19.that. That is nice. At the end of the show Morgana could be facing
:35:20. > :35:25.food heaven. Or she could be facing food health. Those sweet red
:35:26. > :35:31.peppers. Skinned and mixed along with roasted tomatoes, garlic and
:35:32. > :35:39.chicken stock. And home-made red pepper butter. You have to wait
:35:40. > :35:45.until the end of the show to see the final result.
:35:46. > :35:50.Time to turn up the heat with The Incredible Spice Men. There are in
:35:51. > :35:59.Hastings today. Spicing up some Dover still. -- Dover Sole.
:36:00. > :36:06.This time we're heading to the Sussex coast to bring some magical
:36:07. > :36:16.spice to their local food. We will be risking a battering by giving a
:36:17. > :36:27.sharp kick to Britain's favourite takeaway. We will be using card in
:36:28. > :36:38.and orange in the pudding. As we give the most familiar dishes in
:36:39. > :36:42.Britain some spicy thing. This is Hastings. One of the best
:36:43. > :36:49.places in Britain to buy really superb fresh fish. Pan-fried with a
:36:50. > :36:55.knob of butter, it is a humble supper but easy to transform it into
:36:56. > :37:01.something really sexy. Britain is blessed with the best
:37:02. > :37:07.flatfish in the world. People talk about turbot but I think Dover Sole
:37:08. > :37:14.is sweet and succulent. It is nice and meaty and will work perfectly
:37:15. > :37:26.with this recipe. It is winking at me! You have that effect on dead
:37:27. > :37:34.fish! What works well is ginger. That fiery and sweet spice. Please
:37:35. > :37:39.make me some ginger and lime juice. We are making a spiced butter sauce
:37:40. > :37:45.that is fantastic with any whitefish. It contains fresh fiery
:37:46. > :37:51.ginger and lime. Zesty flavour is that complement each other but not
:37:52. > :37:59.overpowering. First we prepared the ingredients for the source. A large
:38:00. > :38:13.bunch of coriander. And the juice of three lines. Next we have ginger.
:38:14. > :38:23.Fresh ginger should always be plump and juicy. Just to show you, I have
:38:24. > :38:28.got a piece that I like and one I do not like. I do not like that because
:38:29. > :38:35.of these knots. There is too much fibre. If you're chopping it the
:38:36. > :38:41.fibre will interfere. It will not cook very well. But if you have a
:38:42. > :38:49.well rounded piece like that it is juicy with fewer fibres inside. So I
:38:50. > :38:58.will just put this into the machine. How much? That is probably enough.
:38:59. > :39:05.No need to peel the ginger, just wash and slice. Give it a blitz with
:39:06. > :39:12.the lime juice. You should get about 100 millilitres of liquid. Ginger
:39:13. > :39:21.became popular because people presumed it was an aphrodisiac! The
:39:22. > :39:31.next thing is a fresh pomegranate. It is a magical fruit. We need 30
:39:32. > :39:46.grams of seeds. And you can meditate!
:39:47. > :39:52.Let's get into action. We have got the juice and the coriander. We have
:39:53. > :39:57.enough pomegranate seeds. So all the ingredients are prepared. We need to
:39:58. > :40:11.Brown the fish before we bake it. Were using flower, but not in the
:40:12. > :40:17.usual way. -- flour. This will give us a crisp skin. Half a teaspoon of
:40:18. > :40:24.chilli powder and some seasoned plain flour. That gives the golden
:40:25. > :40:35.crust and the chilli just gives a hint of heat when the fish is fried.
:40:36. > :40:45.Heat up a splash of rapeseed oil and press the Dover sole flat into the
:40:46. > :40:52.pan. Just hold it down. None of this thing of shaking the pan like a TV
:40:53. > :41:01.chef. Because you lose heat. You get this lovely crust. That is what you
:41:02. > :41:06.want. We will put that in the oven for about eight minutes at 200
:41:07. > :41:13.degrees. That leaves plenty of time to make the spiced butter. We have
:41:14. > :41:22.some rapeseed oil and we add the butter.
:41:23. > :41:30.Let that phone. And as it does that you have this wonderful nut brown
:41:31. > :41:38.colour. Then we have the coriander. And next the spice, the wonderful
:41:39. > :41:45.ginger and lime juice. That fiery punch of the ginger and
:41:46. > :41:53.the pomegranate seeds. Simple as that. A fantastic dish. We are the
:41:54. > :42:08.Dover sole with simple pan-fried British asparagus.
:42:09. > :42:29.Beautiful. That is fantastic. Look at that. Let's taste it. The acidity
:42:30. > :42:37.with the creaminess from the butter and the ginger and asparagus, a
:42:38. > :42:45.marriage made in heaven. Marriage made in heaven! Asparagus, ginger,
:42:46. > :42:55.pomegranate. All aphrodisiac! Were going to have a baby soon! A modern
:42:56. > :43:05.British baby, full of spice! And you can see more from them next
:43:06. > :43:09.week. Now next we have the two Greedy Italians in northern Italy.
:43:10. > :43:17.They help out at a local food festival. As we have the last
:43:18. > :43:26.omelette challenge for a few weeks. Tom and Mark will give it everything
:43:27. > :43:31.to try to get that top spot. When we come back we see these to take on
:43:32. > :43:42.the omelette challenge. And Morgana could be facing food heaven or food
:43:43. > :43:48.hell, sweet red pepper. That is at the end of the show. Now we have a
:43:49. > :43:58.chef who runs his very own award-winning eco-restaurant. It is
:43:59. > :44:03.Tom Hunt. Welcome to the show. I'm going to do kimchi. It is the
:44:04. > :44:06.national dish of Korea. Normally made with fermented cabbage. I'm
:44:07. > :44:13.going to make it with British seasonal greens. Beechwood tops,
:44:14. > :44:20.cavolo nero and charred. -- beetroot. I'm going to make
:44:21. > :44:27.something, I do not know what it is for yet. The base is onion blended
:44:28. > :44:35.with garlic and some fish stock. It is incredibly potent and delicious.
:44:36. > :44:45.Really punchy. So 400 millilitres of water and some rice flour. That will
:44:46. > :44:46.be the base of the kimchi. This cooks for a couple of minutes.
:44:47. > :44:51.be the base of the kimchi. This cooks for a couple of minutes. It
:44:52. > :45:01.will begin to thicken and become translucent. So that is rice flour.
:45:02. > :45:07.You can get it now in supermarkets. Does it get thick? It thickens up to
:45:08. > :45:13.make a kind of base that will then fermented. It is a little more
:45:14. > :45:24.punchy. But if you fermented it mellows out and gets a tangy
:45:25. > :45:30.flavour. The focus of everything I do within
:45:31. > :45:36.food is round sustainability and making sure that all our food is
:45:37. > :45:41.kind of like, chosen well, so all our fish is vetted and our meat is
:45:42. > :45:46.local. Most of the produce is grown within 50 miles of the restaurant.
:45:47. > :45:49.So the greens are going to take some cavolo nero here. You have a great
:45:50. > :45:54.part of the world. You have the coastline as well. Yes, yes, it is
:45:55. > :46:00.beautiful and we are spoiled for produce, as is Jersey. I would say
:46:01. > :46:08.we have got more choice, perhaps, but... Nowhere near as much as God's
:46:09. > :46:14.own country, Yorkshire. That is the paste mixing up. You don't boil
:46:15. > :46:17.this? We don't boil it. Which want to ticket over slowly until it
:46:18. > :46:24.becomes translucent. Once it comes to a simmer it will take a couple of
:46:25. > :46:30.minute, so the grown first of all, I am going to shred them. This is one
:46:31. > :46:35.of my favourite recipes from my book, The Natural Cook. The second
:46:36. > :46:40.part of the title encapsulates my ethos. So this is on 26, 26
:46:41. > :46:48.ingredients or what is the whole idea? There is 26 hero ingredient,
:46:49. > :46:54.like every day veg with, it gives you basic recipes that then form up
:46:55. > :47:01.into more elaborate world food but all cooked with British seasonal
:47:02. > :47:06.vegetables. How do you end up from working down with Hugh, to Bristol?
:47:07. > :47:11.Hugh is from Dorset, I am from Dorset. That is how I started
:47:12. > :47:16.working there with Gill, brilliant, amazing, then, yes, just kind of
:47:17. > :47:21.Bristol, I run a festival cafe for ten years, travelling round the
:47:22. > :47:25.music festivals. At the moment we are at Green Man. I have never been
:47:26. > :47:30.to a festival. Tell us about them. What is the one you are at at the
:47:31. > :47:36.moment? The moment we are at Green Man in Wales. There is lots of folk,
:47:37. > :47:43.bearded men, ale, and yes, and we have a cafe there. You are really
:47:44. > :47:49.selling that! Yes. It is an amazing festival. The countryside is
:47:50. > :47:54.beautiful You stay in a tent eating fermented cabbage, that is a joyous
:47:55. > :47:59.weekend isn't it. Four bearded men in a tent eating that stuff! We
:48:00. > :48:07.serve posh kebabs at the festival. So we are doing slow roast British
:48:08. > :48:12.lamb in wraps, and that is with seasonal salads, basically. So in
:48:13. > :48:19.here I mentioned, the way the book works, it starts with a similar
:48:20. > :48:26.system recipe. So the first one in this instance is raw kale salad. How
:48:27. > :48:32.does this differ from the the true authentic one? It is normally made
:48:33. > :48:37.with Chinese cabbage. I like to make it with these lovely vibrant
:48:38. > :48:44.coloured veg tabs, the roots and everything, they look like jewel, it
:48:45. > :48:50.is brilliant. You have chopped up carrots and leeks and kohlrabi. You
:48:51. > :48:58.could serve that as a raw kale salad or you can add these vegetables and
:48:59. > :49:04.the sauce to make a kimchi. So it is the ferment takes process It can be
:49:05. > :49:13.served fresh like we are today. In there, we have the garlic, onion,
:49:14. > :49:18.fish sauce, we have four tapele spoons of this chilli powder. I have
:49:19. > :49:23.never seen anything like this what is it? Do you have to warm it up?
:49:24. > :49:27.No, no, idealry I would let it cool before adding it. We haven't got
:49:28. > :49:32.time so I am going to pop it straight in.
:49:33. > :49:36.No, that is mixed in, it all gets mixed in together.
:49:37. > :49:42.Just like that. You want to get your hands stuck in. It is the easiest
:49:43. > :49:46.way to get the vegetables mixed together and coated in this sauce.
:49:47. > :49:50.Now, what you can do now is put it in Tupperware and leave it for two
:49:51. > :49:56.days at room temperature. It will start to ferment. You can tell this
:49:57. > :50:02.is your first time on the show. Other plastic containers are
:50:03. > :50:08.available. Yes. I don't know which ones, a carrier bag! So you can...
:50:09. > :50:13.Yes, so, otherwise you can eat it fresh, if you let it ferment it
:50:14. > :50:17.starts to kind of mellow out and get a Tangy flavour. Where are you
:50:18. > :50:23.putting that to let it ferment? Where does it go? Anywhere warm, in
:50:24. > :50:28.your kitchen, anywhere. It will create natural bacteria and pro
:50:29. > :50:33.bioticks that are very good and good for your gut and healthy for you.
:50:34. > :50:38.Tom, you are serving it with crackling, mate. It's a
:50:39. > :50:43.contradiction. We have this amazing pork belly, the kind of idea is if
:50:44. > :50:48.you have any left over roast you can pull it down like this. It is
:50:49. > :50:54.amazing. It is better than your roast. You have been looking in my
:50:55. > :51:00.house! You have meals for the rest of the week. The bread is ready. You
:51:01. > :51:05.have the bread there. Nice sour dough bruschetta. Then I am going to
:51:06. > :51:11.put on top... What is in this? This is chillies, ground down. They are
:51:12. > :51:17.particularly vibrant and bright that gives this amazing... Why this kind
:51:18. > :51:23.of food for you? I have do done a lot of travelling. I am inspired by
:51:24. > :51:29.world food. I am off top India, cycling for action against hunger in
:51:30. > :51:34.a fund-raiser soon, it is that exploration of discovering new food.
:51:35. > :51:41.After Padstow. That is where I am off I lived in Cornwall for a few
:51:42. > :51:46.years. Korea is a wonderful place to be for food. It is still on my list.
:51:47. > :51:51.Here we go. So there is the pulled pork on top. You want a bit of oil?
:51:52. > :51:58.A bit of oil over the top would be lovely. There you go. A few sesame
:51:59. > :52:02.seeds. Cool. There we go. Would you leave that for longer, the cabbage?
:52:03. > :52:07.It is delicious fresh. Nothing wrong with it at all, if you want to get
:52:08. > :52:13.the benefits of the natural bacteria it is better to ferment it. Tell us
:52:14. > :52:17.the name. This is a kimchi with British seasonal ingredient, pulled
:52:18. > :52:25.pork on a sour dough bruschetta. Easy as that.
:52:26. > :52:31.You have to have the crackling too. Yes. Come on. Have a seat over here
:52:32. > :52:36.Tom. There you go. Dive into that. That looks
:52:37. > :52:40.outrageous. It is a bit different. This is really spicy. It is. It is
:52:41. > :52:46.quite potent for breakfast but hopefully you will get on with it
:52:47. > :52:52.all right. That is the powder. The Korean chilli powder which is ground
:52:53. > :52:59.chillies. You can use cayenne, just use less. It is really simple. That
:53:00. > :53:09.is beautiful. I am buying your cook book. If you want a veggie version
:53:10. > :53:10.leave out the fish sauce and the pork.
:53:11. > :53:29.We need a wine to go with it. Tom, I have tasted your pork and
:53:30. > :53:33.kimchi slider, and I can tell you that the tricky elements to match
:53:34. > :53:36.with wine are the spicy sweet-and-sour flavours of that
:53:37. > :53:39.lovely kimchi. It almost makes me want to have a good cold that be
:53:40. > :53:46.instead, that would be a very good match. As with the highly fruity
:53:47. > :53:49.white, something like this Chilean Sauvignon Blanc would be good.
:53:50. > :53:54.Steering away from the New World and the best choice is something
:53:55. > :53:58.different. The wine I have gone for is the Mineralstein Reisling from
:53:59. > :54:04.Germany. Don't be put off by the fact that
:54:05. > :54:09.some German Reisling, especially those from the Mosel region have a
:54:10. > :54:15.sweetness. It makes it work well with this kind of food. It is a
:54:16. > :54:20.lovely scented juicy green apples and citrus fruit. And it is that
:54:21. > :54:25.lovely fruit, that juicy apple and citrus that goes well with the pork.
:54:26. > :54:29.This wine, there is a good crisp streak of acidity, that works very
:54:30. > :54:35.well, cutting through the chilli and the sour elements of that lovely
:54:36. > :54:38.kohlrabi and kale kimchi. On the finish a subtle note of sweetness.
:54:39. > :54:44.That is crucial to stand up to the honey in this recipe. Tom, much as I
:54:45. > :54:48.adore your pork and kimchi slider, it wasn't the easiest to find a wine
:54:49. > :54:55.for, I reckon I have cracked it. Enjoy!
:54:56. > :54:59.Another great wine chose choice, there is loads of flavours so you
:55:00. > :55:04.need a strong wine. It is perfect. It knocks it back, cleans your
:55:05. > :55:11.palate. It is a bit of a kick there. It is party on a plate. Fantastic w
:55:12. > :55:15.the wine it is really good. That packs flair, this mellows it out. It
:55:16. > :55:20.is phenomenal. I am trying to work out if that is going to fit into my
:55:21. > :55:33.handbag. Let us catch up with Tom as he goes in search of proper pub.
:55:34. > :55:36.Slow cooked lamb. Enjoy this one. Slow cooked lamb. It is ideal for
:55:37. > :55:41.when you know you have mates coming round. You can whack it in the oven
:55:42. > :55:46.and disappear for a few laughs. I am using shoulder of lamb, it is ideal
:55:47. > :55:52.for slow cooking. I have peeled two heads of garlic, all I am going to
:55:53. > :55:56.do is put big pierce marks in the lamb, stick the clove of garlic,
:55:57. > :56:01.whole, all the way in. In the garlic melts into the lamb, and all the
:56:02. > :56:05.flavour emulsifies together, to make a beautiful, but very simple rich
:56:06. > :56:08.dish. It is very important to get the
:56:09. > :56:14.garlic as far New Zealand as possible. That way it won't burn
:56:15. > :56:22.during cooking. Last piece of garlic in, then I am on to my potatoes. I
:56:23. > :56:28.am going to serve my slow cooked lamb with potatoes. Bakers potatoes.
:56:29. > :56:32.Next slice the onions up and pick some thyme which is a brilliant
:56:33. > :56:36.hardy herb and great for slow cooking.
:56:37. > :56:40.I am going to use a mandolin to get the potatoes really thin. You can
:56:41. > :56:45.use a knife, if you have mad skill, if you do it on a mandolin just mind
:56:46. > :56:50.your finger, I have been involved in many an accident with one of these.
:56:51. > :56:55.I am laughing now, at the time it hurt a lot!
:56:56. > :57:00.Grab a large roasting tray, and layer the onions, loads of thyme,
:57:01. > :57:07.and potatoes. Then season, and repeat the process
:57:08. > :57:11.until it reaches the top. Onion, thyme, potatoes, salt-and-pepper,
:57:12. > :57:17.onion, thyme, potatoes, salt and pepper. And on and on and on. The
:57:18. > :57:22.beauty of this is it is all in one tray. It is is a one dish wonder.
:57:23. > :57:27.The potatoes are ready. Time for the lamb to go on the top.
:57:28. > :57:33.Two or three ladles of this, good quality stock. Just help to start
:57:34. > :57:38.the cooking, keep the potatoes moist at the beginning, not let them burn.
:57:39. > :57:42.Then that is how easy this is. It goes into the oven now, four, five
:57:43. > :57:44.hour, give you a chance to walk the dog, come back and your tea is
:57:45. > :58:05.ready. Look at that bad boy. That just
:58:06. > :58:12.looks amazing. You know the best thing about it it
:58:13. > :58:16.is completely no bother cooking. This is absolutely stunning. The
:58:17. > :58:27.meat just falls apart from the bone. Look at that. It is amazing.
:58:28. > :58:29.Nothing could be better. And that, my friends, is a proper bowl of
:58:30. > :58:49.delight. As a publican, you have to know your
:58:50. > :58:52.beers, and this country produces some outstanding ales.
:58:53. > :58:56.I enjoy a pint or two but I also love to cook with it.
:58:57. > :59:01.Beer can give you such a huge depth of flavour, but you have to choose
:59:02. > :59:07.the right ale. So today, I am off to my local
:59:08. > :59:12.brewery to find the right ale for a mussel dish I will be making. The
:59:13. > :59:16.chief brower is giving me a private tasting session.
:59:17. > :59:20.Tom, I would suggest you start with this one, which is a light summer
:59:21. > :59:25.beer. The types of barley, hops and malt have a big part to play in
:59:26. > :59:29.producing different flavours. Pale ales like the are made using pale
:59:30. > :59:37.malts. Delicious. Light and refreshing.
:59:38. > :59:41.Maybe not so good for cooking with Aim looking for something much
:59:42. > :59:45.richer. That has dark chocolate roasted malts in, it has a really
:59:46. > :59:58.coffee character to it. This is roasted at high temperature and as
:59:59. > :00:04.you can taste it is burned. If you imagine salty shellfish and then the
:00:05. > :00:10.bitter flavour of Gestalt, this will suit much better. Fingers crossed it
:00:11. > :00:15.works and everyone likes it. Tonight the brewery are holding one
:00:16. > :00:20.of their regular barbecue night. I promised to knock up a dish to feed
:00:21. > :00:28.the hungry punters. I will be cooking that French classic with
:00:29. > :00:34.mussels. Instead of wine we will be using that amazing ale. The first
:00:35. > :00:41.job, dicing vegetables. These mussels in al, a proper treat. And
:00:42. > :00:48.easy to knock up if you have a crowd of starving people. For a sweet
:00:49. > :01:02.base, you have finely chopped and I'm sure lots and carrot in some
:01:03. > :01:08.butter. Along with some bay leaf. I do not think I have ever cooked in
:01:09. > :01:14.such mayhem! I'm in a brewery and I cannot resist it. Some of these
:01:15. > :01:22.amazing hops. We're going to the hop tea bag. It may look strange but we
:01:23. > :01:29.are putting hops in and creating an infuser. Experimenting is what
:01:30. > :01:33.cooking is all about! I'm dropping it into the soft vegetables. And
:01:34. > :01:43.then the magic ingredient, some of this lovely dark ale. This will take
:01:44. > :01:52.three to four minutes. The next job, a very hot pan. Into that go the
:01:53. > :02:07.mussels. And on top of that the beer stock. Give it a good shake. Leave
:02:08. > :02:14.days to cook. -- leave those to cook. Have a little taste.
:02:15. > :02:22.Absolutely brilliant. Thank you very much. To finish on draining the
:02:23. > :02:26.mussels. And a good dollop of cr?me fra?che into the drained cooking
:02:27. > :02:35.liquor ads are sharpness to the dish. Some chopped tarragon chervil
:02:36. > :02:40.and parsley. All of those herbs go in last minute so they keep the
:02:41. > :02:48.colour. And then we add the mussels back into the liquor. The mussels
:02:49. > :02:52.are perfect for a party. They will feed a bunch of people quickly and
:02:53. > :03:08.easily. Get in there, proper portion! You
:03:09. > :03:18.are a growing boy, I can see! More!
:03:19. > :03:25.Great stuff. Time to answer some of your questions. And to help decide
:03:26. > :03:34.what Morgana will be eating at the end of the show. Brian from
:03:35. > :03:41.Stoke-on-Trent? We would like a recipe for turbot. Because it is
:03:42. > :03:49.small it is best to leave it on the bone. Cook it in an envelope are
:03:50. > :03:56.literally. And in a medium hot oven. Then you end up with the flesh
:03:57. > :04:03.coming off really nicely. For a one kilo fish it probably will take
:04:04. > :04:08.around 25 minutes. It is on the bone so you want to make sure that it is
:04:09. > :04:18.cooked. And would you like heaven or hell? I'm going to go for help.
:04:19. > :04:24.Caroline, what is your question? What can I do with black pudding? In
:04:25. > :04:30.my book I have a recipe with Apple. You stuff the apples with the black
:04:31. > :04:39.pudding. Most those and serve them with roast pork. Delicious. Bramley
:04:40. > :04:51.apple? I like to do it with dessert apples. Food heaven or food hell?
:04:52. > :05:07.Food hell. I do not like tarragon. Anthony? Turn your television down!
:05:08. > :05:15.I can hear myself! I have got a conger eel and I do not know what to
:05:16. > :05:22.do with it. You do a classic French dish from Marseille. It is astute,
:05:23. > :05:31.onions and garlic and fennel seeds, roasted in pan. Put the conger eel
:05:32. > :05:36.in, chopped into chunks, with some chick -- chicken stock or fish
:05:37. > :05:40.stock. Blitz that and add some potatoes. Slowly cook the potatoes
:05:41. > :05:50.in there as well. Then you have it with bread. It is fantastic. Would
:05:51. > :06:01.you like to see heaven or hell? Heaven! There you go. That was
:06:02. > :06:11.hard! And we have Aaron from West Lothian? What is your question. I
:06:12. > :06:19.just bought pork belly yesterday and I wonder how to cook it. You want
:06:20. > :06:25.crispy crackling? Yes. That is a bestseller in my restaurant. We rub
:06:26. > :06:31.it with fennel and salt crackling. Not that into the skin which you can
:06:32. > :06:36.score. Then put it into a really hot oven at around 200 Celsius. Then
:06:37. > :06:43.turn that down to around 120 and leave it for 23 hours. Let it rest
:06:44. > :06:43.for 20 minutes and it is perfect. Heaven or
:06:44. > :06:56.for 20 minutes and it is perfect. hell? Heaven. June from Manchester?
:06:57. > :07:03.Classic Duffy was potatoes, what is the recipe? You thinly slice the
:07:04. > :07:14.potatoes and arrange them in a deep sided tray. -- Dauphinoise. You just
:07:15. > :07:20.covered the first layer and keep going until you have got that far
:07:21. > :07:26.from the top. Goes into the oven for about an hour and a half. Then take
:07:27. > :07:39.those out and let them rest. A bit of nutmeg as well. Garlic, cream and
:07:40. > :07:44.milk. Heaven or hell? Hell. Now time for the omelette challenge. Paul
:07:45. > :07:53.Rankin is the fastest on here. Mark, you were disqualified. I would -- I
:07:54. > :07:58.would like to beat Paul Rankin. The usual rules apply. Three eggs, no
:07:59. > :08:23.shell. Go! Concentration, you see. Are you
:08:24. > :08:31.looking for quality as well? Just something that you can eat! They
:08:32. > :08:38.have been practising! A couple of edible omelettes for the first time
:08:39. > :08:47.in a long time! That means we have not one! Poached
:08:48. > :09:05.in butter as well! The healthy option! Good. You on the board. You
:09:06. > :09:14.did it in 26.48. A reasonable time. That puts you there next to Daniel.
:09:15. > :09:25.Tom, you were quicker. First time lucky. Who did you want to beat?
:09:26. > :09:32.Rick Stein. You have beaten him. 23.52. Not right up at the top. You
:09:33. > :09:40.will have to come back again. About their next to Stephen Terry. Stoke
:09:41. > :09:50.Morgana will be facing food heaven or the dreaded food hell. These two
:09:51. > :09:54.will make their choices whilst we get more from the two Greedy
:09:55. > :09:59.Italians. Today they're in in the north of Italy visiting Antonio's
:10:00. > :10:04.family. And they have organised a small feast to celebrate his return
:10:05. > :10:13.home. You could say there is no such thing
:10:14. > :10:17.as Italian cooking as each of the regions has a totally different way
:10:18. > :10:22.of cooking created by the geography and culture. We have come to
:10:23. > :10:27.Piedmont which has some of the richest food in Italy. It is a
:10:28. > :10:35.diverse region, Flatland surrounded by the beautiful Alps. This is my
:10:36. > :10:42.own town. I spent a lot of my youth here. In
:10:43. > :10:53.these summer houses below the mountains. The ideal conditions for
:10:54. > :11:02.wine and cheese. They have a little bread and it is fantastic. Just the
:11:03. > :11:11.right place for you and me! These are all my friends and family. If
:11:12. > :11:19.this happens every time I come home. This is the welcome tradition. That
:11:20. > :11:27.is how you drink it, you receive a big glass. You say cheers, you drink
:11:28. > :11:41.a little bit. And pass it around. Me first. Pass it on. This is real
:11:42. > :11:49.friendship. Now time to show a real friend my pride and joy. The food
:11:50. > :12:01.but I grew up with. This is the real Piedmont style. Small cheese, sheep
:12:02. > :12:13.cheese with chilli, garlic and oil. And this is the ox tongue. This, a
:12:14. > :12:23.potato salami. I have never eaten that. It is fantastic. Taste some of
:12:24. > :12:35.this cheese. You will forget all your silly vegetables! In the South
:12:36. > :12:48.there are no fat people? If you go to Rome they have a circumference
:12:49. > :12:57.like this! Cheese made in heaven. It is
:12:58. > :13:02.wonderful to see so many people around the table. It is the joy of
:13:03. > :13:10.sharing Italian food, you are sharing with friends and relations.
:13:11. > :13:22.I include Genaro, he's from the South. Cheers to you.
:13:23. > :13:28.Almost nothing has changed here. The food is exactly the same as when I
:13:29. > :13:32.was a tiny boy. This is what regional pride is all about. Food
:13:33. > :13:44.which brings back memories and a sense of belonging.
:13:45. > :13:50.Regional pride is in the Italian blood. Italy was only created 150
:13:51. > :13:58.years ago. Before then it was separate states which were always
:13:59. > :14:04.fighting each other. And in times of war at the first
:14:05. > :14:11.things that the town would defend was the bell tower. And even now
:14:12. > :14:16.Italians have a word for regional pride relating to the bell tower.
:14:17. > :14:29.You can see it played out every year in a small town in the heart of
:14:30. > :14:36.Piedmont. It is the oldest play in Italy celebrating a medieval war.
:14:37. > :14:41.Nowadays it is the competition between the 21 different
:14:42. > :14:48.neighbourhoods. For weeks before the race each town quarter hangs banners
:14:49. > :14:55.and flags and plots its victory. The whole town is taken over by the
:14:56. > :14:59.build-up to the big day. The night before the race each neighbourhood
:15:00. > :15:21.hold a dinner to boost their jockey and prepare him for battle.
:15:22. > :15:31.This neighbourhood is poor people. Tomorrow, we must have fight.
:15:32. > :15:37.Believe me, me and Antonio... I am supporting the arch rivals from the
:15:38. > :15:44.posher side of town. My place is the kitchen, I would like to see what
:15:45. > :15:55.happens there. . This is the most known dish, this insalata. You can
:15:56. > :16:09.be obsessive with hygiene. This is fantastic. Unbelievable.
:16:10. > :16:22.Antonio Carluccio! ! The cloy max of the ceremony is to present the
:16:23. > :16:27.jockey with the racing shirt for tomorrow.
:16:28. > :16:33.-- climax. It is not a flash ceremony. Just love and passion. I
:16:34. > :16:37.saw the jockey, he looked a bit scared. I said don't worry, tomorrow
:16:38. > :16:44.is going to be a good day for you. He looked at me and he said to me "I
:16:45. > :16:52.hope so", because he is really scared. I find it touching that a
:16:53. > :17:02.group of people, they believe in something very very strong. A small
:17:03. > :17:07.region, a small group of people, they believe to be better than the
:17:08. > :17:12.other, very healthily. My God, I hope he wins tomorrow. Can you see
:17:13. > :17:21.how many people sing, scream and drink, can you imagine if he loses
:17:22. > :17:29.tomorrow? ! He is going to win. If he win, I won and Antonio lost.
:17:30. > :17:34.Bye-bye. He can't say anything any more.
:17:35. > :17:38.Brilliant stuff. Time to find out where Morgana will face food heaven
:17:39. > :17:44.or food hell T heaven would be this quail. Are you all right over there.
:17:45. > :17:50.I am highlights this beautiful person tash owe thingy, it has ten
:17:51. > :17:56.settings. Quail of course, roasted with fondant potatoes, we have
:17:57. > :18:01.mushrooms sauce, the dreaded food hell would be sweet persons, a
:18:02. > :18:06.lovely soup with charred bread, delicious with home-made butter.
:18:07. > :18:12.Boiling hot soup. On a boiling hot day. It was their decision. It was
:18:13. > :18:18.3-2 at home, they were kind to you. Both chose food heaven. I love you
:18:19. > :18:24.guys. So we have the little quail. Do you want to pan fry these first?
:18:25. > :18:29.Me? Do you want me to put it in? Yes, a bit of oil. The large one at
:18:30. > :18:36.the back. This bad boy? A table spoon of oil in there. We will, that
:18:37. > :18:40.is it. That will go in. Get this nice and hot. So these little quails
:18:41. > :18:46.over here, salt and pep e the guys who have the kale on as well, so the
:18:47. > :18:54.kale you have to strip from the stalks, so all you do. I know that.
:18:55. > :18:59.Forget that then. He is on the show so we don't have to waste anything.
:19:00. > :19:04.I have them here. Make a mattress out of that. That stays on there. We
:19:05. > :19:08.will seal it as well. So most of these are farmed of course,
:19:09. > :19:14.nowadays. Have you got a pinchy thing? That one. I said I was going
:19:15. > :19:19.to get you to do something. Where is the cream? Here. You didn't realise
:19:20. > :19:27.you could make butter in five minutes? No, you are about to tell
:19:28. > :19:33.me I can. So, cream, in the machine. Look, look how well I am doing. Then
:19:34. > :19:42.you leaf it. Leave it and it, that will be butter. -- leave. Watch. Do
:19:43. > :19:49.I just click my fingers? You might want to stand back when I starts to
:19:50. > :19:58.make into butter. It is not far off. Is that just double cream? Butter,
:19:59. > :20:05.yes. You just tasked me. That is amazing. It is so simple to do. If
:20:06. > :20:12.you watch it it will split. It will start to go everywhere. It is like a
:20:13. > :20:20.nightmare. So and then it is done? In a minute, yes. It is really quite
:20:21. > :20:29.messy. Keep it going. Look.
:20:30. > :20:33.And then, look. Shazam. You have butter. Squeeze the moisture, put
:20:34. > :20:39.salt and you have your own butter. What is the other bit? That is
:20:40. > :20:44.buttermilk. It is, OK. I am going to take some of this butter, fry this
:20:45. > :20:48.up. The sauce for this, we have shallots, in there, a bit of butter
:20:49. > :20:54.in there. The quails is roasting off nicely, we have one that is resting,
:20:55. > :21:00.we seal these off first of all. So sort out the shallots. In with the
:21:01. > :21:07.Madeira. Line that up. A up the of that and
:21:08. > :21:12.some stock. Throw that in as well. Take that to one side. Meanwhile I
:21:13. > :21:20.will get this on and we will just start to cook our mushrooms. Have
:21:21. > :21:25.you done that? They are prepped up Is that stock as well? You explain
:21:26. > :21:31.what we are doing with the fondants. These are the ultimate roast
:21:32. > :21:35.potatoes. Creme de la creme. You tut them like that, pan fry them.
:21:36. > :21:39.Chicken stock, butter, a bit of thyme, in the oven and think cooken
:21:40. > :21:45.the top and absorb all of the stock, beautiful.
:21:46. > :21:52.Yes, gain. Seal it off. Take the whole lot. Roast in a hot oven for
:21:53. > :21:56.about six, seven minute, really. 400 degrees. Let it rest. We have one
:21:57. > :22:02.that we have got there. So lift this out. Is this one you made earlier?
:22:03. > :22:08.That is the one that has been resting. That is the one that has
:22:09. > :22:13.been rested. We need kitchen paper. Kitchen paper. . Sorry. Right. Down
:22:14. > :22:21.there. I don't like doing anything in the kitchen. I like this role
:22:22. > :22:30.versele thing that is going on. Throw the old kale in. Come on,
:22:31. > :22:35.chop, chop. Now we need basically, pan-fried quail's egg, so we will
:22:36. > :22:39.do, probably do a couple. Oh, mother and son. They are going to go in
:22:40. > :22:47.with the mushrooms. Tarragon, a bit of that in there as well. This
:22:48. > :22:56.little mushroom sauce to go with it. They look outrageous. Beautiful.
:22:57. > :23:02.Fried egg. We have a bit more butter in there. Bit more stock. How you
:23:03. > :23:07.doing? Fondant potatoes, are they cooked? They cook for half an hour,
:23:08. > :23:14.the idea is they absorb the butter in the stock. So they soak up. Have
:23:15. > :23:21.you got the cutters? Left over? Here you go. We have the quail. It is a
:23:22. > :23:27.shame to ruin all that sauce. I would get a piece of bread and dip
:23:28. > :23:31.it in. Save that in my handbag as well. We have the quail. You want to
:23:32. > :23:37.serve this pink as well. Remove the legs. Aim coming over here, I am
:23:38. > :23:43.following the birds. Flip the old legs. Snap through like that. You
:23:44. > :23:48.have these. Then take the little fillets off. Straight through. Ever
:23:49. > :23:51.so carefully with the knife. They are perfect.
:23:52. > :23:57.Straight the way through. There. You have that one. That is beautiful.
:23:58. > :24:01.Happy with that? Yes. A lot of these are farmed now, which is really
:24:02. > :24:06.good. You must have quail in your restaurant? Yes, fantastic, it is
:24:07. > :24:11.underrated. It dried up and now it is all, we have got a breeder who
:24:12. > :24:17.breeds quail over there in Jersey. Quail breeder. It is harder to find
:24:18. > :24:21.free-range quail. It is hit-and-miss. You get this stuff
:24:22. > :24:27.which is farmed. The sauce is done. So the egg, we can flip these out.
:24:28. > :24:34.Where is my little spatula thing? Take the eggs off.
:24:35. > :24:37.Yummy. A big bit. Aren't you lucky. I only wanted one. Grab this fancy
:24:38. > :24:45.cutter. That is how they do it, so you have
:24:46. > :24:49.the bits right. We don't have the burned bits that Mark had! If you
:24:50. > :24:58.can season up that sauce for me as well. Yes. You cut that out. That is
:24:59. > :25:02.adorable. I will use the other plate for this one. You have got a little
:25:03. > :25:07.plate. So the kale has just been cooked with a touch of the butter, a
:25:08. > :25:12.tiny bit of water, salt and pepper. So not a lot else. You don't need to
:25:13. > :25:19.fry it. I can have some black pepper. This freezes well. Put it in
:25:20. > :25:26.the freezer and... And you can spice it up with a bit of anchovy, roll it
:25:27. > :25:31.up, stick it op a plate, something like that. Something like that, yes.
:25:32. > :25:36.I was going to say red pepper but you could put whatever you want in
:25:37. > :25:42.it. You have these little... They go on top! This is upon sip for me.
:25:43. > :25:49.Look at the outfits. It is like egg outfits.
:25:50. > :25:58.I am going to do a smiley face! You know me too well! Just pop that
:25:59. > :26:02.eyebrows. There he is. What shall we call him. This is a bit of parsnip
:26:03. > :26:18.puree. Ooh, watch out. It is all quiet. What are we going
:26:19. > :26:25.to call him? I don't know, what do you want to call him? Egbert. That
:26:26. > :26:36.is outrageous. I am not sharing this one. This has got Madeira, this has
:26:37. > :26:51.tarragon. It has got, there you go, we will pour that over the top Oh
:26:52. > :26:57.lovely. How is that? And... Forks are on the way. It just suddenly
:26:58. > :27:03.appeared. Right, you have to dive in. So what do you think? Dive in.
:27:04. > :27:08.Go on. Look at it. You will have to share. I have to pierce one of those
:27:09. > :27:16.yolk, this is the best bit about eggs. Oh, there it is.
:27:17. > :27:20.Try that parsnip puree. The fondant potato is something different. You
:27:21. > :27:26.can roast it off so it browns at the same time as well as soaking up the
:27:27. > :27:30.liquid. That is outrageous. All the world flavours. Quail you have to
:27:31. > :27:37.leave it to rest. To me, you take it out the obvious and leave it to
:27:38. > :27:46.rest. Any kind of bird it needs time to rest I love you. It only takes
:27:47. > :27:55.six to seven minutes in the oven. To go with this Susy chose a Georges
:27:56. > :28:01.Duboeuf Fleurie from majestic. The parsnip puree, you peel them,
:28:02. > :28:05.boil them, driven them. At butter, double cream, throw it all in and it
:28:06. > :28:12.is done. Lovely. Dive top story that. Thank you young man. Tell us
:28:13. > :28:22.when the new show is on? The Big School? 29th August is in it.
:28:23. > :28:26.Catherine Tate, David Walliams, me, Bob's your uncle. This is a great
:28:27. > :28:31.wine. That is all for today on Saturday Kitchen Live. Thanks to
:28:32. > :28:35.Mark Jordan, Tom Hunt and Morgana Robinson, cheers to Susy for the
:28:36. > :28:38.great wine choice, all of today's recipes are on the website,
:28:39. > :28:42.great wine choice, all of today's recipes are on the go to the website
:28:43. > :28:48.for that. We are taking a break over the next few weeks, not what they
:28:49. > :28:54.did in rehearsal yosmt can enjoy some of the highlights on the Best
:28:55. > :28:59.Bites programme at 10.00 on BBC One. Have a great day and enjoy the rest
:29:00. > :29:00.of your weekend. See you in a few week, bye for now.