16/08/2014 Saturday Kitchen

Good morning! We've got some fantastic

recipes lined up for you today. I hope you're hungry.

This is Saturday Kitchen Live. Welcome to the show!

With me in the studio are two great British chefs.

First the man from Jersey in charge of both the

Michelin-starred Ocean restaurant and his own award winning beachside

brasserie. It's Mark Jordan. Next to him is a chef who spent

his formative years working alongside Hugh Fearnley

Whittingstall at River Cottage before setting us his own Bristol

based restaurant called Poco. Making his debut on

Saturday Kitchen, it's Tom Hunt. Good morning to you both.

What are you cooking? It is a Jersey crab ravioli. Using just the white

meat. And Tom, something different. We have never had this on the show.

It is kimchi with British seasonal ingredients. That is with pulled

pork. It is the national dish of coria which is fermented cabbage.

But normally it is fermented for much longer. It still has a kick to

it. Good morning to you both.

So two very different dishes to look forward to and we've got our line-up

of fantastic foodie films from the BBC's archive as well.

There are servings from Rick Stein, The Two Greedy Italians,

Tom Kerridge and the Spice Men, Cyrus Todiwala and Tony Singh.

Now, our special guest today is a woman of many talents.

She's a writer, performer, impressionist,

actress and comedienne. Having already had her own sketch

show on Channel 4 she's about to appear as part of an all-star cast

in the new series of David Walliams BBC comedy series, Big School.

Welcome to Saturday Kitchen, Morgana Robinson.

Lovely to have you on the show. A bit of a foodie? You used to work in

a restaurant. That is how I was spotted. I used to take coats and

things. And quite a well-known restaurant as well. A fancy

restaurant in London! I used to take coats and take people to the table.

I used to set out table plans. It is a very complicated job! You were

spotted by an agent. I just latched on! Wined and dined him. Well at the

end of the programme today we will be cooking food help or food

heaven. You are at home will decide which. Food heaven, what would that

be? I had to narrow it down. My last prison meal would have to be quail.

That is quite unusual. Not normally on the list. And what about food

help? Sweet red pepper. I do not like sweet food that is not supposed

to be sweet. Like pudding. Not sweet peppers? No.

Morgana Robinson. So it's either quail or red peppers.

So for food heaven, I've got something quite traditional in mind,

roasted quail with madeira sauce. The quail are simply roasted

and served with fondant potatoes, sauteed mushrooms, kale,

a soft poached quail's egg and parsnip puree.

It's finished with a tarragon and madeira sauce.

Or Morgana could be having her food hell, red peppers

and a great summer soup. The peppers are charred, the skins

removed and blitzed to a smooth soup along with roasted shallots, thyme,

garlic and chicken stock. It's served with slices

of toasted ciabatta spread with homemade red pepper butter.

You'll have to wait until the end of the show to find out

which one she gets. If you would like the chance to

ask a question to any of our chefs today, then call 0 33 0 123 14 10.

A few of you will be able to put a question to us live

a little later on. And if I do get to speak to you,

I'll also be asking if you want Morgana to face either

food heaven or food hell. . We have Mark Jordan. We had an

award for the best independent hotel. Very proud of this!

The Oscars of the catering industry! It is indeed and we are

all proud. From that little island in the middle of the sea. The first

time that it has been won by a Jersey hotel. What are you going to

make? Crab ravioli in essence. If you could do the mussels. A classic

Marilyn yeah. -- mariniere. And you're doing more of a liquid base.

If you do not put crab or salmon in their then you just end up with a

ravioli that hits the water and ends up like one of my omelettes on the

last show. We do not want that. So it holds it together. That is salmon

and egg white. I will take the other one. So the classic mariniere.. Then

we could the mussels and put them back into the sauce. You add the

cream later on. Last thing. You need to do pur?e the egg white and the

salmon together. And slowly add the cream. Have you been to Jersey on

your travels? It is an amazing spot. Talking about ingredients. Jersey

Royal potatoes everyone knows about. But the seafood is spectacular. One

of the places you took me to was a lobster fishery. Yes. What they

basically do, a couple of people decided, looking at these empty

bunkers. They came up with this great idea. The ambient temperature

is the same all year so they so they thought they would keep lobster and

crab in there. So they tested it out and made sure it does not leak.

Twice a day the tide comes in. There is a simple setup. Twice a day they

pump in fresh seaweed. So it is just home from home for the lobsters.

Until we come along. Tell us about the hotel itself. It is quite a big

hotel. It has been in the same family since 1971. It has become

really established. Jersey has gone through a whole kind of climate

change. It used to be a bucket and spade place but now it is becoming

more of a gastronomic kind of get away. And that is helped by the

number of very good restaurants and the produce we get there. I have

been there for ten years now. I am an official Jersey boy. And we

celebrated three years. And you worked for Floyd? I did. I was just

a young boy and by mutual agreement with the teachers it was decided it

would be best if I did not continue. So I went down and started to

would be best if I did not continue. So I went down and work with Keith

Floyd. It was a fantastic experience. So this ravioli. You

have mixed together the crab and the salmon. You need to get a binding

agent. So I'm going to use egg yolk. To stop your ravioli from exploding,

you make sure that all the air is gone. Because when the air expands

it will blow open the ravioli. So what we do is lay it over. You just

keep pushing like this. Until it forms a nice little done. -- home.

Then take a larger cut. Just put on a bit of pressure so that it starts

to stick. Too many people think you need a lot of flyer for pasta. But

it will just dry out. -- flour. This needs about three minutes in the

water. The mussels are cooking. We have got some cooked potato to go

into the sauce at the end when we are about to serve it. We do an

interesting garnish with this ravioli. This is tapioca. I will

just do it all! You're so good! Tapioca, in this case it has been

cooked with crab stock. It is like a prawn cracker. You spread it out on

paper and dry it. And then drop it in the fire and it comes out like

that. It's just add a lovely crunch. The mussels are on their way. Just

slightly wilted? Yes, please. That is the base for the ravioli,

something for it to sit on. That is the liquor we have got left over. It

is full of flavour now from the mussels. You have the hotel but also

a brasserie on the beach? Yes, three years today. It is a different

entity to what goes on. Ocean, it is opulent. And we have the Michelin

star. Mark Jordan at the beach, it is shaped around the burger and just

really good natural food. This is on the menu. But for me it is the best

way to showcase Jersey produce. We have good quality water. It is best

for things like mussels and oysters, rings like that. Because they filter

out any impurities in the water. But because we have great a water we do

not have that problem. The freshness of the ingredients comes out. These

are lovely and plump. A lot of mussels you get are scrawny and

horrible. So this gets reduced down. The

longer you reduce it down the better. So you maximise the flavour.

Oh, you have done that already! Impressive. A bit of extra flavour.

Ginger. We put the herbs in later. If you have any questions then you

can call us now. Calls are charged at the standard network rate. The

ravioli is out. I will just add the herbs. It has held its shape. It has

not blown in any way. Black pepper, bit of salt.

There you go. There are quite a few components to the dish. But very

simple. All down to getting it all ready. If you can put the caviar

round... It is a sustainable English caviar. This is the one from

Exeter? It is full of flavour. caviar. This is the one from

Exeter? It is full of And as you know with caviar, it is pretty much

illegal now to get wild caviar. People are always thinking about

sustainability and this is the alternative. Crab and mussels are

also a sustainable choice. Absolutely, mussels are a fantastic

thing in Jersey because of the high water quality. We have huge tides in

Jersey. I tried surfing once! All of the oysters are grown on beds. It is

fantastic to see. So this is Jersey crab ravioli with mussels.

Dive into this. Hell floends! There is a bit of ginger I put in with the

mussels. -- hello friend. This is the posh prawn cracker. You make

that with tapioca. It can be mush room, chicken, it could be fish.

Look at it. You didn't show us how to make your own pasta. That is the

hardest bit. Sorry! I am going to get into this caviar. Sneaky.

Greedy! It is amazing. We need some wine to go with this. Susie has been

done to Devon, let us see what she has chosen to go with Mark's

marvellous ravioli. I am here among the holiday-makers

in the beautiful town of Dartmouth. There is no time for me to mess

round, I have work to do. Let us find some wine.

Mark, I have made your ravioli of Jersey crab and mussels and it is

versatile with wine, as long as the wine is a light, dry, unoaked white.

Because it is a pasta dish I am tempted by an Italian white, a wine

like this blend would be a really good idea. My topic comes from

neighbouring France, and the wine I have chosen is the Taste the

Difference petty Shaply from Burgundy. They are Chardonnays from

the north most part of Burgundy. Because it is cooler the winds tend

to taste Chris per, fresher and lighter than the riper ones from the

warmer spots. Smells nicely of citrus, oranges and

pears in there too. This wine ticks all the boxes I

wanted, it is relatively light. Dry, and not too oaky, unlike some

Chardonnays. In fact it has a nice soft citrus flavour, but that acts

like a complement to all the sea food in this recipe. The salmon, the

crab, the mussels and the caviar. But as always with Chardonnay, it

end on a slightly richer, more rounded soft and creamy note and

that can cope with the richer elements of this dish, so the potato

and the cream, and the pasta. Mark your Rav owe low showcases

great ingredient bus I have hopped across the channel for this, the

best of Burgundy to go with it. Cheers. The Rav owely is going down

well. What do you think of the wine? Fantastic combination, that cuts

through the flavour, the creaminess. Classic sauce, you can't fail.

Coming up Tom will show us how to turn kohlrabi into something exotic.

It is kimchi. That is what we will be doing. Fermented cabbage. It

looks more glamorous. Incredibly healthy. You can call us. Time for

more sea food adventures with Rick Stein. He is on Loch Nay on Northern

Ireland where he is after a fish he has never seen before, a Dollahan.

There is something different about Northern Ireland, I could well

understand the atmosphere that imbues all of the twilight poetry

from my time spent round Loch Nay. And where else could you find a fish

that I had never heard of before? A land locked herring, possibly left

behind by the last ice age, which has a market only in Europe. Not

sadly in England, called a pollen. Where else a Dollahan, a trout-like

fish also only indigenous to Loch Nay. We set out on another early

morning to go netting for the fish with Joe in his high boat, who is

the -- whose engine seemed very powerful for this placid Loch but he

explained it was necessary to get out to the netting grounds as

quickly as possible. Although the Loch is a a bit

futureless Joe looks on it like a farmer would look on his fields, he

knows where he is going to put out the net because it is exactly where

he put it out last time. There is a feeling hike you are

going out on a tractor to a field of peas an harvesting them. Such fun

isn't it. Yes. What will you get? Mostly polen? Mostly pollen but we

may get some Dollahan, perch. Does everybody eat pollen round here.

Round the fridges of the lake. Yes. How do they cook it? They fry it.

What about in Ireland generally. No. Why not. It is not promoted well

enough. Where do you sell all this pollen too then? The majority of

this fish goes to Switzerland. Switzerland? Yes. You are doing all

right rick. Now we are coming to the interesting point.

There is a few in it all right. Oh good. Yeah. We will put hem in the

blue tub, all right. OK. . Let the smaller ones off. Will you? Oh yes.

Are you OK? Yes. You hold that. OK. Great. Smell them? Yes. I just have

to pick one up, a couple of them up and have a good old sniff. Some

people say Grayling smell like fresh thyme and some smell like fresh

cucumber, I wanted to see what pollen smell like. Nice fish?

Lovely. They smell like fresh fish. What is interesting to me about Loch

Nay is that it is not, it is the biggest lake in the UK UK, it is

about 0 miles long and 20 miles wide, and about 25 feet deep at the

deepest, but out of that area you are getting five to six tonnes the

of'll during the 20 week season and five to six tonnes of pollen. That

is a lot of fish out of a not particularly big piece of water.

Just transpose that to the sea, and think, of about the conservation of

fish in the sea, here it is a land locked piece of water, that the

fishery is managed properly, there are laws protecting the fish, net

size, and everybody understands, because it is quite visible it is a

land locked piece of water that you can only get so much out of it. So,

the eels are restocked, the polyp don't need restocking, they restock

themes. It works. If only that sort of sense and conservation could be

applied to the sea. Think how rich the resources of the sea are and how

much and how sustainable the whole thing can be.

I know you are not going to get in poll into cook with so I have chosen

trout which you can get easily. Two nice plump trout. Season inside the

gut cavity and pour a little water over the top. We are going to bake

it in the oven and make a sauce with the cooking juice, smear the fish

with a little bit of butter and cover the whole dish with foil. Pop

the dish into a moderate oven for about 20-25 minutes.

I have some parsley, some chives and mint. I am going to chop these up

very roughly, like that. And then I am going to add some caper, some

anchovy, and a few cloves of garlic. Now I am really going to get into

some chopping. I find this recipe, a friend of mine found the recipe on

the border with Devon. The book is really old, about 1824. It is

leather bound printed but there is no name. It says a housekeeper's

recipe, we don't know who she was, this dish and one or two others are

modern, because the ingredients here are a bit like salsa verde. It has

that light modern flavour and it is ideal for this trout. Get on with

this chopping a bit now. If you have a mortar and pestle you can use

that. I think it is nice when it is hand chopped because you can see the

bits in it. There we go. That is about fine enough. I have a bowl

here, and in there I am going to put a bit of flour and some butter, stir

that in, the butter is very soft. That is a basic butter for

thickening. In go my herbs and garlic and the rest of it. Stir that

in. Now a teaspoon of mustard. There we go, and some lemon juice, stirred

up. And that is my sauce made. Let us

see if the trout is done. It should be by now.

Yes, that is nicely cooked. Only just cooked. 25 minute also do the

job so it is on the point. Just take one out on to that dish, and the

other. Just push that right into the centre of the cooker and just bring

that up to the boil. That liquid will taste wonderful now. Just add

my herb mix, stir that in hike that. A bit like making a gravy. You can

see now the way I have cut that, it looks really good in the sauce,

those bits of anchovy and parsley and everything else. The chopped

capers. Make sure everything is mixed in nicely. There you are. That

is done. Serve up one of the trout on a plate. Spoon some sauce right

over the top. And now that good sprig of parsley. That is a pretty

sort of winning way with trout, if you ask me!

It is a winner with us. There are great fish in vt. Trout is a

favourite of mine. Peaches are grown here in the UK, but they are in

season in France, Italy, these are ones you normally find when you are

travelling abroad, the flatter peaches but they are wonderful. I

thought seeing as you were born in Australia. Yes, I thought I would do

a dish Are you going to do the doughnut peaches or the round ones.

The round ones I love a fuzzy fruit. Remind me of my grandma. I am going

to do a peach melba. First it was invented in London, by a French chef

at the Savoy in London, for Dame Nelly melba, who was an opera

singer. She was travelling over here, the original version would be

poached, and then they were served with ice-cream in a sort of ice

swan. You are getting these with a few raspberries. I bet I am. So we

are going to take off the skin. Now, it is easier to do it with a

blowtorch. However, you can put... If you don't have one at home.

Kettle of boiling water, pour it over, leave it for three or four

minutes but they go soft. When once you get it charred you prints under

cold water and the skin just falls off.

It is is like a chemical peel. Is that what Madonna does? Is that what

it is. She sits with a blowtorch of a weekend. Of a weekend. Peels it

off and the-the. I thought we would do this with a caramely sauce.

Roasted off in the oven. I am going to roast it off in a pan, really. So

cut these up into pieces. You used to work in a restaurant. We talked

about that earlier, that was your big break, you saw an agents, you

give him your show reel I made my own show reel. I didn't go to drama

school, so I sat on my sofa and just sat with a few wigs and teeth and

stuff and just went off on one, put it on a CD thing. This is before

iPhones, I had to get someone who knew what they were doing, a mate

with a camcorder. Any way, I gave it to him, in the restaurant. But

straight after that it was almost straight away you get your big

break. Big series for Channel 4 I don't muck about. What was that

like? It was ridiculous, one minute I was taking coats, let me take you

to your table, the next it was huge billboards. It was crazy. Were you

allowed to write your own stuff then? Not any more. You mad a writer

to help you? Yes, I there were two of us, me and James, my buddy James

who directed it and everything. We did everything ourselves, then we

had another one and we got writers in and it was funnier. Why comedy?

You are really tight on the wine. Got a little, what is this? It is

the weekend. I will just roast this with some caramel. But why comedy?

At school I was naughty and anything boring I would just make it silly.

You said you went to boarding school and that motivated you. You either

have to be skinny and pretty or be funny. Or else people make fun of

you. For guys, giraffe neck? That is what they called me. The impressions

you do, one of the best is Fern Cotton. Is that your favourite? You

just get it bang on. Amazing! Peach Melba! And also with your

characters, a lot of impressionists play female roles. But you mix and

match. Danny Dyer. How do you get into the character? I just watch

them until my eyes bleed. That is it. Put them on a loop and go a bit

nuts. It is about -- it is a bit like learning a song. Everyone has

their own undulations in the way that they speak. They held my tongue

in their mouth differently. -- their tongue. And the walk is different as

well. And women walk differently as well. When I came in this morning

they were all like this! That was the blokes.

This is a source with caramel and orange juice. The pictures are

roasting nicely. The pistachio nuts go in as well. Just to one this

through. Just add some water or else it will set rock-hard. So

congratulations on the new series. The second series of Big School. I'm

only in one episode. But it is with Catherine Tate. She is a pin-up for

me as a comedian. I got nervous and forgot my lines. They had used a can

of hairspray on me and I did feel that I was poisoned! So when is the

new series out? The 29th. It is brilliant. I play a kind of JK

Rowling figure. And you're also doing something. Sky? It has got a

naughty name. Rebecca is epic. -- Miranda Richardson does one as well.

She's the best the world. So what is your inspiration for characters.

Just certain voices that you like with like? People on the bus. They

are the best. The nutters, the ones that are bit the wall. There are

much more fun. Is this for me? It is on its way. You add the raspberries

at the last minute. Otherwise they go soggy. Scottish raspberries. They

are the best. We have that for breakfast every day! It looks

lovely. And just to finish it off, vanilla ice cream. Did you make

that? Just say yes! Yes! That is lovely. Thank you so much. All

mine? You carry on with that. Save some for me! Just to fill you up.

Thank U! It has probably gone off! It is white wine and will go with

that. That is nice. At the end of the show Morgana could be facing

food heaven. Or she could be facing food health. Those sweet red

peppers. Skinned and mixed along with roasted tomatoes, garlic and

chicken stock. And home-made red pepper butter. You have to wait

until the end of the show to see the final result.

Time to turn up the heat with The Incredible Spice Men. There are in

Hastings today. Spicing up some Dover still. -- Dover Sole.

This time we're heading to the Sussex coast to bring some magical

spice to their local food. We will be risking a battering by giving a

sharp kick to Britain's favourite takeaway. We will be using card in

and orange in the pudding. As we give the most familiar dishes in

Britain some spicy thing. This is Hastings. One of the best

places in Britain to buy really superb fresh fish. Pan-fried with a

knob of butter, it is a humble supper but easy to transform it into

something really sexy. Britain is blessed with the best

flatfish in the world. People talk about turbot but I think Dover Sole

is sweet and succulent. It is nice and meaty and will work perfectly

with this recipe. It is winking at me! You have that effect on dead

fish! What works well is ginger. That fiery and sweet spice. Please

make me some ginger and lime juice. We are making a spiced butter sauce

that is fantastic with any whitefish. It contains fresh fiery

ginger and lime. Zesty flavour is that complement each other but not

overpowering. First we prepared the ingredients for the source. A large

bunch of coriander. And the juice of three lines. Next we have ginger.

Fresh ginger should always be plump and juicy. Just to show you, I have

got a piece that I like and one I do not like. I do not like that because

of these knots. There is too much fibre. If you're chopping it the

fibre will interfere. It will not cook very well. But if you have a

well rounded piece like that it is juicy with fewer fibres inside. So I

will just put this into the machine. How much? That is probably enough.

No need to peel the ginger, just wash and slice. Give it a blitz with

the lime juice. You should get about 100 millilitres of liquid. Ginger

became popular because people presumed it was an aphrodisiac! The

next thing is a fresh pomegranate. It is a magical fruit. We need 30

grams of seeds. And you can meditate!

Let's get into action. We have got the juice and the coriander. We have

enough pomegranate seeds. So all the ingredients are prepared. We need to

Brown the fish before we bake it. Were using flower, but not in the

usual way. -- flour. This will give us a crisp skin. Half a teaspoon of

chilli powder and some seasoned plain flour. That gives the golden

crust and the chilli just gives a hint of heat when the fish is fried.

Heat up a splash of rapeseed oil and press the Dover sole flat into the

pan. Just hold it down. None of this thing of shaking the pan like a TV

chef. Because you lose heat. You get this lovely crust. That is what you

want. We will put that in the oven for about eight minutes at 200

degrees. That leaves plenty of time to make the spiced butter. We have

some rapeseed oil and we add the butter.

Let that phone. And as it does that you have this wonderful nut brown

colour. Then we have the coriander. And next the spice, the wonderful

ginger and lime juice. That fiery punch of the ginger and

the pomegranate seeds. Simple as that. A fantastic dish. We are the

Dover sole with simple pan-fried British asparagus.

Beautiful. That is fantastic. Look at that. Let's taste it. The acidity

with the creaminess from the butter and the ginger and asparagus, a

marriage made in heaven. Marriage made in heaven! Asparagus, ginger,

pomegranate. All aphrodisiac! Were going to have a baby soon! A modern

British baby, full of spice! And you can see more from them next

week. Now next we have the two Greedy Italians in northern Italy.

They help out at a local food festival. As we have the last

omelette challenge for a few weeks. Tom and Mark will give it everything

to try to get that top spot. When we come back we see these to take on

the omelette challenge. And Morgana could be facing food heaven or food

hell, sweet red pepper. That is at the end of the show. Now we have a

chef who runs his very own award-winning eco-restaurant. It is

Tom Hunt. Welcome to the show. I'm going to do kimchi. It is the

national dish of Korea. Normally made with fermented cabbage. I'm

going to make it with British seasonal greens. Beechwood tops,

cavolo nero and charred. -- beetroot. I'm going to make

something, I do not know what it is for yet. The base is onion blended

with garlic and some fish stock. It is incredibly potent and delicious.

Really punchy. So 400 millilitres of water and some rice flour. That will

be the base of the kimchi. This cooks for a couple of minutes.

be the base of the kimchi. This cooks for a couple of minutes. It

will begin to thicken and become translucent. So that is rice flour.

You can get it now in supermarkets. Does it get thick? It thickens up to

make a kind of base that will then fermented. It is a little more

punchy. But if you fermented it mellows out and gets a tangy

flavour. The focus of everything I do within

food is round sustainability and making sure that all our food is

kind of like, chosen well, so all our fish is vetted and our meat is

local. Most of the produce is grown within 50 miles of the restaurant.

So the greens are going to take some cavolo nero here. You have a great

part of the world. You have the coastline as well. Yes, yes, it is

beautiful and we are spoiled for produce, as is Jersey. I would say

we have got more choice, perhaps, but... Nowhere near as much as God's

own country, Yorkshire. That is the paste mixing up. You don't boil

this? We don't boil it. Which want to ticket over slowly until it

becomes translucent. Once it comes to a simmer it will take a couple of

minute, so the grown first of all, I am going to shred them. This is one

of my favourite recipes from my book, The Natural Cook. The second

part of the title encapsulates my ethos. So this is on 26, 26

ingredients or what is the whole idea? There is 26 hero ingredient,

like every day veg with, it gives you basic recipes that then form up

into more elaborate world food but all cooked with British seasonal

vegetables. How do you end up from working down with Hugh, to Bristol?

Hugh is from Dorset, I am from Dorset. That is how I started

working there with Gill, brilliant, amazing, then, yes, just kind of

Bristol, I run a festival cafe for ten years, travelling round the

music festivals. At the moment we are at Green Man. I have never been

to a festival. Tell us about them. What is the one you are at at the

moment? The moment we are at Green Man in Wales. There is lots of folk,

bearded men, ale, and yes, and we have a cafe there. You are really

selling that! Yes. It is an amazing festival. The countryside is

beautiful You stay in a tent eating fermented cabbage, that is a joyous

weekend isn't it. Four bearded men in a tent eating that stuff! We

serve posh kebabs at the festival. So we are doing slow roast British

lamb in wraps, and that is with seasonal salads, basically. So in

here I mentioned, the way the book works, it starts with a similar

system recipe. So the first one in this instance is raw kale salad. How

does this differ from the the true authentic one? It is normally made

with Chinese cabbage. I like to make it with these lovely vibrant

coloured veg tabs, the roots and everything, they look like jewel, it

is brilliant. You have chopped up carrots and leeks and kohlrabi. You

could serve that as a raw kale salad or you can add these vegetables and

the sauce to make a kimchi. So it is the ferment takes process It can be

served fresh like we are today. In there, we have the garlic, onion,

fish sauce, we have four tapele spoons of this chilli powder. I have

never seen anything like this what is it? Do you have to warm it up?

No, no, idealry I would let it cool before adding it. We haven't got

time so I am going to pop it straight in.

No, that is mixed in, it all gets mixed in together.

Just like that. You want to get your hands stuck in. It is the easiest

way to get the vegetables mixed together and coated in this sauce.

Now, what you can do now is put it in Tupperware and leave it for two

days at room temperature. It will start to ferment. You can tell this

is your first time on the show. Other plastic containers are

available. Yes. I don't know which ones, a carrier bag! So you can...

Yes, so, otherwise you can eat it fresh, if you let it ferment it

starts to kind of mellow out and get a Tangy flavour. Where are you

putting that to let it ferment? Where does it go? Anywhere warm, in

your kitchen, anywhere. It will create natural bacteria and pro

bioticks that are very good and good for your gut and healthy for you.

Tom, you are serving it with crackling, mate. It's a

contradiction. We have this amazing pork belly, the kind of idea is if

you have any left over roast you can pull it down like this. It is

amazing. It is better than your roast. You have been looking in my

house! You have meals for the rest of the week. The bread is ready. You

have the bread there. Nice sour dough bruschetta. Then I am going to

put on top... What is in this? This is chillies, ground down. They are

particularly vibrant and bright that gives this amazing... Why this kind

of food for you? I have do done a lot of travelling. I am inspired by

world food. I am off top India, cycling for action against hunger in

a fund-raiser soon, it is that exploration of discovering new food.

After Padstow. That is where I am off I lived in Cornwall for a few

years. Korea is a wonderful place to be for food. It is still on my list.

Here we go. So there is the pulled pork on top. You want a bit of oil?

A bit of oil over the top would be lovely. There you go. A few sesame

seeds. Cool. There we go. Would you leave that for longer, the cabbage?

It is delicious fresh. Nothing wrong with it at all, if you want to get

the benefits of the natural bacteria it is better to ferment it. Tell us

the name. This is a kimchi with British seasonal ingredient, pulled

pork on a sour dough bruschetta. Easy as that.

You have to have the crackling too. Yes. Come on. Have a seat over here

Tom. There you go. Dive into that. That looks

outrageous. It is a bit different. This is really spicy. It is. It is

quite potent for breakfast but hopefully you will get on with it

all right. That is the powder. The Korean chilli powder which is ground

chillies. You can use cayenne, just use less. It is really simple. That

is beautiful. I am buying your cook book. If you want a veggie version

leave out the fish sauce and the pork.

We need a wine to go with it. Tom, I have tasted your pork and

kimchi slider, and I can tell you that the tricky elements to match

with wine are the spicy sweet-and-sour flavours of that

lovely kimchi. It almost makes me want to have a good cold that be

instead, that would be a very good match. As with the highly fruity

white, something like this Chilean Sauvignon Blanc would be good.

Steering away from the New World and the best choice is something

different. The wine I have gone for is the Mineralstein Reisling from

Germany. Don't be put off by the fact that

some German Reisling, especially those from the Mosel region have a

sweetness. It makes it work well with this kind of food. It is a

lovely scented juicy green apples and citrus fruit. And it is that

lovely fruit, that juicy apple and citrus that goes well with the pork.

This wine, there is a good crisp streak of acidity, that works very

well, cutting through the chilli and the sour elements of that lovely

kohlrabi and kale kimchi. On the finish a subtle note of sweetness.

That is crucial to stand up to the honey in this recipe. Tom, much as I

adore your pork and kimchi slider, it wasn't the easiest to find a wine

for, I reckon I have cracked it. Enjoy!

Another great wine chose choice, there is loads of flavours so you

need a strong wine. It is perfect. It knocks it back, cleans your

palate. It is a bit of a kick there. It is party on a plate. Fantastic w

the wine it is really good. That packs flair, this mellows it out. It

is phenomenal. I am trying to work out if that is going to fit into my

handbag. Let us catch up with Tom as he goes in search of proper pub.

Slow cooked lamb. Enjoy this one. Slow cooked lamb. It is ideal for

when you know you have mates coming round. You can whack it in the oven

and disappear for a few laughs. I am using shoulder of lamb, it is ideal

for slow cooking. I have peeled two heads of garlic, all I am going to

do is put big pierce marks in the lamb, stick the clove of garlic,

whole, all the way in. In the garlic melts into the lamb, and all the

flavour emulsifies together, to make a beautiful, but very simple rich

dish. It is very important to get the

garlic as far New Zealand as possible. That way it won't burn

during cooking. Last piece of garlic in, then I am on to my potatoes. I

am going to serve my slow cooked lamb with potatoes. Bakers potatoes.

Next slice the onions up and pick some thyme which is a brilliant

hardy herb and great for slow cooking.

I am going to use a mandolin to get the potatoes really thin. You can

use a knife, if you have mad skill, if you do it on a mandolin just mind

your finger, I have been involved in many an accident with one of these.

I am laughing now, at the time it hurt a lot!

Grab a large roasting tray, and layer the onions, loads of thyme,

and potatoes. Then season, and repeat the process

until it reaches the top. Onion, thyme, potatoes, salt-and-pepper,

onion, thyme, potatoes, salt and pepper. And on and on and on. The

beauty of this is it is all in one tray. It is is a one dish wonder.

The potatoes are ready. Time for the lamb to go on the top.

Two or three ladles of this, good quality stock. Just help to start

the cooking, keep the potatoes moist at the beginning, not let them burn.

Then that is how easy this is. It goes into the oven now, four, five

hour, give you a chance to walk the dog, come back and your tea is

ready. Look at that bad boy. That just

looks amazing. You know the best thing about it it

is completely no bother cooking. This is absolutely stunning. The

meat just falls apart from the bone. Look at that. It is amazing.

Nothing could be better. And that, my friends, is a proper bowl of

delight. As a publican, you have to know your

beers, and this country produces some outstanding ales.

I enjoy a pint or two but I also love to cook with it.

Beer can give you such a huge depth of flavour, but you have to choose

the right ale. So today, I am off to my local

brewery to find the right ale for a mussel dish I will be making. The

chief brower is giving me a private tasting session.

Tom, I would suggest you start with this one, which is a light summer

beer. The types of barley, hops and malt have a big part to play in

producing different flavours. Pale ales like the are made using pale

malts. Delicious. Light and refreshing.

Maybe not so good for cooking with Aim looking for something much

richer. That has dark chocolate roasted malts in, it has a really

coffee character to it. This is roasted at high temperature and as

you can taste it is burned. If you imagine salty shellfish and then the

bitter flavour of Gestalt, this will suit much better. Fingers crossed it

works and everyone likes it. Tonight the brewery are holding one

of their regular barbecue night. I promised to knock up a dish to feed

the hungry punters. I will be cooking that French classic with

mussels. Instead of wine we will be using that amazing ale. The first

job, dicing vegetables. These mussels in al, a proper treat. And

easy to knock up if you have a crowd of starving people. For a sweet

base, you have finely chopped and I'm sure lots and carrot in some

butter. Along with some bay leaf. I do not think I have ever cooked in

such mayhem! I'm in a brewery and I cannot resist it. Some of these

amazing hops. We're going to the hop tea bag. It may look strange but we

are putting hops in and creating an infuser. Experimenting is what

cooking is all about! I'm dropping it into the soft vegetables. And

then the magic ingredient, some of this lovely dark ale. This will take

three to four minutes. The next job, a very hot pan. Into that go the

mussels. And on top of that the beer stock. Give it a good shake. Leave

days to cook. -- leave those to cook. Have a little taste.

Absolutely brilliant. Thank you very much. To finish on draining the

mussels. And a good dollop of cr?me fra?che into the drained cooking

liquor ads are sharpness to the dish. Some chopped tarragon chervil

and parsley. All of those herbs go in last minute so they keep the

colour. And then we add the mussels back into the liquor. The mussels

are perfect for a party. They will feed a bunch of people quickly and

easily. Get in there, proper portion! You

are a growing boy, I can see! More!

Great stuff. Time to answer some of your questions. And to help decide

what Morgana will be eating at the end of the show. Brian from

Stoke-on-Trent? We would like a recipe for turbot. Because it is

small it is best to leave it on the bone. Cook it in an envelope are

literally. And in a medium hot oven. Then you end up with the flesh

coming off really nicely. For a one kilo fish it probably will take

around 25 minutes. It is on the bone so you want to make sure that it is

cooked. And would you like heaven or hell? I'm going to go for help.

Caroline, what is your question? What can I do with black pudding? In

my book I have a recipe with Apple. You stuff the apples with the black

pudding. Most those and serve them with roast pork. Delicious. Bramley

apple? I like to do it with dessert apples. Food heaven or food hell?

Food hell. I do not like tarragon. Anthony? Turn your television down!

I can hear myself! I have got a conger eel and I do not know what to

do with it. You do a classic French dish from Marseille. It is astute,

onions and garlic and fennel seeds, roasted in pan. Put the conger eel

in, chopped into chunks, with some chick -- chicken stock or fish

stock. Blitz that and add some potatoes. Slowly cook the potatoes

in there as well. Then you have it with bread. It is fantastic. Would

you like to see heaven or hell? Heaven! There you go. That was

hard! And we have Aaron from West Lothian? What is your question. I

just bought pork belly yesterday and I wonder how to cook it. You want

crispy crackling? Yes. That is a bestseller in my restaurant. We rub

it with fennel and salt crackling. Not that into the skin which you can

score. Then put it into a really hot oven at around 200 Celsius. Then

turn that down to around 120 and leave it for 23 hours. Let it rest

for 20 minutes and it is perfect. Heaven or

for 20 minutes and it is perfect. hell? Heaven. June from Manchester?

Classic Duffy was potatoes, what is the recipe? You thinly slice the

potatoes and arrange them in a deep sided tray. -- Dauphinoise. You just

covered the first layer and keep going until you have got that far

from the top. Goes into the oven for about an hour and a half. Then take

those out and let them rest. A bit of nutmeg as well. Garlic, cream and

milk. Heaven or hell? Hell. Now time for the omelette challenge. Paul

Rankin is the fastest on here. Mark, you were disqualified. I would -- I

would like to beat Paul Rankin. The usual rules apply. Three eggs, no

shell. Go! Concentration, you see. Are you

looking for quality as well? Just something that you can eat! They

have been practising! A couple of edible omelettes for the first time

in a long time! That means we have not one! Poached

in butter as well! The healthy option! Good. You on the board. You

did it in 26.48. A reasonable time. That puts you there next to Daniel.

Tom, you were quicker. First time lucky. Who did you want to beat?

Rick Stein. You have beaten him. 23.52. Not right up at the top. You

will have to come back again. About their next to Stephen Terry. Stoke

Morgana will be facing food heaven or the dreaded food hell. These two

will make their choices whilst we get more from the two Greedy

Italians. Today they're in in the north of Italy visiting Antonio's

family. And they have organised a small feast to celebrate his return

home. You could say there is no such thing

as Italian cooking as each of the regions has a totally different way

of cooking created by the geography and culture. We have come to

Piedmont which has some of the richest food in Italy. It is a

diverse region, Flatland surrounded by the beautiful Alps. This is my

own town. I spent a lot of my youth here. In

these summer houses below the mountains. The ideal conditions for

wine and cheese. They have a little bread and it is fantastic. Just the

right place for you and me! These are all my friends and family. If

this happens every time I come home. This is the welcome tradition. That

is how you drink it, you receive a big glass. You say cheers, you drink

a little bit. And pass it around. Me first. Pass it on. This is real

friendship. Now time to show a real friend my pride and joy. The food

but I grew up with. This is the real Piedmont style. Small cheese, sheep

cheese with chilli, garlic and oil. And this is the ox tongue. This, a

potato salami. I have never eaten that. It is fantastic. Taste some of

this cheese. You will forget all your silly vegetables! In the South

there are no fat people? If you go to Rome they have a circumference

like this! Cheese made in heaven. It is

wonderful to see so many people around the table. It is the joy of

sharing Italian food, you are sharing with friends and relations.

I include Genaro, he's from the South. Cheers to you.

Almost nothing has changed here. The food is exactly the same as when I

was a tiny boy. This is what regional pride is all about. Food

which brings back memories and a sense of belonging.

Regional pride is in the Italian blood. Italy was only created 150

years ago. Before then it was separate states which were always

fighting each other. And in times of war at the first

things that the town would defend was the bell tower. And even now

Italians have a word for regional pride relating to the bell tower.

You can see it played out every year in a small town in the heart of

Piedmont. It is the oldest play in Italy celebrating a medieval war.

Nowadays it is the competition between the 21 different

neighbourhoods. For weeks before the race each town quarter hangs banners

and flags and plots its victory. The whole town is taken over by the

build-up to the big day. The night before the race each neighbourhood

hold a dinner to boost their jockey and prepare him for battle.

This neighbourhood is poor people. Tomorrow, we must have fight.

Believe me, me and Antonio... I am supporting the arch rivals from the

posher side of town. My place is the kitchen, I would like to see what

happens there. . This is the most known dish, this insalata. You can

be obsessive with hygiene. This is fantastic. Unbelievable.

Antonio Carluccio! ! The cloy max of the ceremony is to present the

jockey with the racing shirt for tomorrow.

-- climax. It is not a flash ceremony. Just love and passion. I

saw the jockey, he looked a bit scared. I said don't worry, tomorrow

is going to be a good day for you. He looked at me and he said to me "I

hope so", because he is really scared. I find it touching that a

group of people, they believe in something very very strong. A small

region, a small group of people, they believe to be better than the

other, very healthily. My God, I hope he wins tomorrow. Can you see

how many people sing, scream and drink, can you imagine if he loses

tomorrow? ! He is going to win. If he win, I won and Antonio lost.

Bye-bye. He can't say anything any more.

Brilliant stuff. Time to find out where Morgana will face food heaven

or food hell T heaven would be this quail. Are you all right over there.

I am highlights this beautiful person tash owe thingy, it has ten

settings. Quail of course, roasted with fondant potatoes, we have

mushrooms sauce, the dreaded food hell would be sweet persons, a

lovely soup with charred bread, delicious with home-made butter.

Boiling hot soup. On a boiling hot day. It was their decision. It was

3-2 at home, they were kind to you. Both chose food heaven. I love you

guys. So we have the little quail. Do you want to pan fry these first?

Me? Do you want me to put it in? Yes, a bit of oil. The large one at

the back. This bad boy? A table spoon of oil in there. We will, that

is it. That will go in. Get this nice and hot. So these little quails

over here, salt and pep e the guys who have the kale on as well, so the

kale you have to strip from the stalks, so all you do. I know that.

Forget that then. He is on the show so we don't have to waste anything.

I have them here. Make a mattress out of that. That stays on there. We

will seal it as well. So most of these are farmed of course,

nowadays. Have you got a pinchy thing? That one. I said I was going

to get you to do something. Where is the cream? Here. You didn't realise

you could make butter in five minutes? No, you are about to tell

me I can. So, cream, in the machine. Look, look how well I am doing. Then

you leaf it. Leave it and it, that will be butter. -- leave. Watch. Do

I just click my fingers? You might want to stand back when I starts to

make into butter. It is not far off. Is that just double cream? Butter,

yes. You just tasked me. That is amazing. It is so simple to do. If

you watch it it will split. It will start to go everywhere. It is like a

nightmare. So and then it is done? In a minute, yes. It is really quite

messy. Keep it going. Look.

And then, look. Shazam. You have butter. Squeeze the moisture, put

salt and you have your own butter. What is the other bit? That is

buttermilk. It is, OK. I am going to take some of this butter, fry this

up. The sauce for this, we have shallots, in there, a bit of butter

in there. The quails is roasting off nicely, we have one that is resting,

we seal these off first of all. So sort out the shallots. In with the

Madeira. Line that up. A up the of that and

some stock. Throw that in as well. Take that to one side. Meanwhile I

will get this on and we will just start to cook our mushrooms. Have

you done that? They are prepped up Is that stock as well? You explain

what we are doing with the fondants. These are the ultimate roast

potatoes. Creme de la creme. You tut them like that, pan fry them.

Chicken stock, butter, a bit of thyme, in the oven and think cooken

the top and absorb all of the stock, beautiful.

Yes, gain. Seal it off. Take the whole lot. Roast in a hot oven for

about six, seven minute, really. 400 degrees. Let it rest. We have one

that we have got there. So lift this out. Is this one you made earlier?

That is the one that has been resting. That is the one that has

been rested. We need kitchen paper. Kitchen paper. . Sorry. Right. Down

there. I don't like doing anything in the kitchen. I like this role

versele thing that is going on. Throw the old kale in. Come on,

chop, chop. Now we need basically, pan-fried quail's egg, so we will

do, probably do a couple. Oh, mother and son. They are going to go in

with the mushrooms. Tarragon, a bit of that in there as well. This

little mushroom sauce to go with it. They look outrageous. Beautiful.

Fried egg. We have a bit more butter in there. Bit more stock. How you

doing? Fondant potatoes, are they cooked? They cook for half an hour,

the idea is they absorb the butter in the stock. So they soak up. Have

you got the cutters? Left over? Here you go. We have the quail. It is a

shame to ruin all that sauce. I would get a piece of bread and dip

it in. Save that in my handbag as well. We have the quail. You want to

serve this pink as well. Remove the legs. Aim coming over here, I am

following the birds. Flip the old legs. Snap through like that. You

have these. Then take the little fillets off. Straight through. Ever

so carefully with the knife. They are perfect.

Straight the way through. There. You have that one. That is beautiful.

Happy with that? Yes. A lot of these are farmed now, which is really

good. You must have quail in your restaurant? Yes, fantastic, it is

underrated. It dried up and now it is all, we have got a breeder who

breeds quail over there in Jersey. Quail breeder. It is harder to find

free-range quail. It is hit-and-miss. You get this stuff

which is farmed. The sauce is done. So the egg, we can flip these out.

Where is my little spatula thing? Take the eggs off.

Yummy. A big bit. Aren't you lucky. I only wanted one. Grab this fancy

cutter. That is how they do it, so you have

the bits right. We don't have the burned bits that Mark had! If you

can season up that sauce for me as well. Yes. You cut that out. That is

adorable. I will use the other plate for this one. You have got a little

plate. So the kale has just been cooked with a touch of the butter, a

tiny bit of water, salt and pepper. So not a lot else. You don't need to

fry it. I can have some black pepper. This freezes well. Put it in

the freezer and... And you can spice it up with a bit of anchovy, roll it

up, stick it op a plate, something like that. Something like that, yes.

I was going to say red pepper but you could put whatever you want in

it. You have these little... They go on top! This is upon sip for me.

Look at the outfits. It is like egg outfits.

I am going to do a smiley face! You know me too well! Just pop that

eyebrows. There he is. What shall we call him. This is a bit of parsnip

puree. Ooh, watch out. It is all quiet. What are we going

to call him? I don't know, what do you want to call him? Egbert. That

is outrageous. I am not sharing this one. This has got Madeira, this has

tarragon. It has got, there you go, we will pour that over the top Oh

lovely. How is that? And... Forks are on the way. It just suddenly

appeared. Right, you have to dive in. So what do you think? Dive in.

Go on. Look at it. You will have to share. I have to pierce one of those

yolk, this is the best bit about eggs. Oh, there it is.

Try that parsnip puree. The fondant potato is something different. You

can roast it off so it browns at the same time as well as soaking up the

liquid. That is outrageous. All the world flavours. Quail you have to

leave it to rest. To me, you take it out the obvious and leave it to

rest. Any kind of bird it needs time to rest I love you. It only takes

six to seven minutes in the oven. To go with this Susy chose a Georges

Duboeuf Fleurie from majestic. The parsnip puree, you peel them,

boil them, driven them. At butter, double cream, throw it all in and it

is done. Lovely. Dive top story that. Thank you young man. Tell us

when the new show is on? The Big School? 29th August is in it.

Catherine Tate, David Walliams, me, Bob's your uncle. This is a great

wine. That is all for today on Saturday Kitchen Live. Thanks to

Mark Jordan, Tom Hunt and Morgana Robinson, cheers to Susy for the

great wine choice, all of today's recipes are on the website,

great wine choice, all of today's recipes are on the go to the website

for that. We are taking a break over the next few weeks, not what they

did in rehearsal yosmt can enjoy some of the highlights on the Best

Bites programme at 10.00 on BBC One. Have a great day and enjoy the rest

of your weekend. See you in a few week, bye for now.