0:00:03 > 0:00:04Good morning!
0:00:04 > 0:00:07Ward off your winter chills with 90 minutes of
0:00:07 > 0:00:09brilliant chefs and hearty dishes, sure to warm your
0:00:09 > 0:00:10cockles!
0:00:10 > 0:00:12I'm Matt Tebbutt and this is Saturday Kitchen
0:00:12 > 0:00:12Live!
0:00:34 > 0:00:38Welcome to the show! Cooking with me today are two
0:00:38 > 0:00:39world-renowned chefs, Francesco Mazzei and Hugh
0:00:39 > 0:00:41Fearnley-Whittingstall, and in charge of wine, our fantastic
0:00:41 > 0:00:44expert Sandia Chang.
0:00:44 > 0:00:48Good morning, everyone!
0:00:48 > 0:00:50Nice to have you here.
0:00:50 > 0:00:52Francesco, master of Italian cuisine, what have you got for us?
0:00:52 > 0:00:56Something from your native Calabria?
0:00:56 > 0:01:01A dish from my new restaurant, a taglioni pasta with crab, lemon and
0:01:01 > 0:01:07chiili.That is one of my go to dishes, but that is not coloured
0:01:07 > 0:01:13Brion?It is Italian in general, but I am using as much as I can British
0:01:13 > 0:01:19ingredients like clap.That is not Calabrian. You have change, it was
0:01:19 > 0:01:24all Italian, now it is bringing in the British.You had to be more
0:01:24 > 0:01:27sustainable, rather than bringing in fish from the south. You have all
0:01:27 > 0:01:31the best here, I could not have better crab than this in Italy, so
0:01:31 > 0:01:35why not use the best? Hugh Fearnley-Whittingstall, good to
0:01:35 > 0:01:40have you here. You are all about sustainability? Everything like
0:01:40 > 0:01:46that? What can we expect from you?I am all about veg at the moment,
0:01:46 > 0:01:49something we need to grasp in this country, what fantastic ingredients
0:01:49 > 0:01:55we have. A winter hotspot of wintry veg with a bit of cider, chestnuts,
0:01:55 > 0:02:02a completely vegan dish but enough to warm the cockles of any omnivore.
0:02:02 > 0:02:06And big flavours, how to get big flavours out of vegetables.
0:02:06 > 0:02:13Sandia, lovely to have you. Two ends of the spectrum, delicate crab and a
0:02:13 > 0:02:16gutsy winter soup?It is fun to be able to power very different taste
0:02:16 > 0:02:24varieties of food. Great drinks to go with the dishes.
0:02:24 > 0:02:28Drinks?Drinks.We have been foraging the BBC food archives for
0:02:28 > 0:02:33tasty treats.
0:02:33 > 0:02:35Our special guest today is the chart-topping
0:02:35 > 0:02:37singer-songwriter from McFly who's an internet sensation with his
0:02:37 > 0:02:39vlogs, and a successful author!
0:02:39 > 0:02:41He's now starring in a musical version of his own book
0:02:41 > 0:02:43'The Christmasaurus', please welcome the incredibly
0:02:43 > 0:02:46talented Tom Fletcher!
0:02:46 > 0:02:50Good to have you.Good morning, thank you. I am very good, thank
0:02:50 > 0:02:55you.You would not believe how jealous my 15-year-old daughter is
0:02:55 > 0:02:59that I am sitting here and she is not. She is bringing her way to
0:02:59 > 0:03:06Canada to go skiing, which is very nice but she is gutted.I am
0:03:06 > 0:03:12jealous!You love Christmas?I do, it is a slightly weird obsession. I
0:03:12 > 0:03:15have had three Christmas themed birthday is on my birthday is in
0:03:15 > 0:03:21July.That is weird. You have the tree?I said it as a joke one year,
0:03:21 > 0:03:25she said what do you want your birthday and I said Christmas. I
0:03:25 > 0:03:38woke on my birthday with the Christmas tree.How long have you
0:03:38 > 0:03:41been married?Six years.And she has done that six times?We have been
0:03:41 > 0:03:44together for a long time.Do you think that will subside as the years
0:03:44 > 0:03:47go by?Each time she has donated it is bigger. You get to the end of the
0:03:47 > 0:03:50night, you have a Christmas dinner, the tree is up, my presents on
0:03:50 > 0:03:54Christmas wrapping paper and you wake up the next day for sunshine.
0:03:54 > 0:03:58Confusing for the kids?A bit. They will have no concept of seasons.
0:03:58 > 0:04:05Christmas twice a year, brilliant! You have taken time out of your busy
0:04:05 > 0:04:08schedule, you have the show, The Christmasaurus. You know how to make
0:04:08 > 0:04:12yourself really busy at Christmas? My wife and sister are in it, Harry
0:04:12 > 0:04:20Judd from McFly and Matt from Busted are in it, so it is a good way of
0:04:20 > 0:04:24getting your friends and family together.If you had to work on as
0:04:24 > 0:04:31well get your mates doing it! You will be doing lots of eating later.
0:04:31 > 0:04:37What is your food heaven?Festive, it is Turkey. I don't eat a lot of
0:04:37 > 0:04:44meat, but on special occasions.Is its turkey or the connotations?
0:04:44 > 0:04:47Everything, all the memories. I love Turkey, I love everything about
0:04:47 > 0:04:52Christmas dinner. And peanuts. Anything with peanut in, if you go
0:04:52 > 0:04:56to a restaurant and there is peanut in the dessert, and I love peanut
0:04:56 > 0:05:03butter.What about hell?Bananas. I think it is just the texture. I
0:05:03 > 0:05:16really tried, I have really given them a go, because they are
0:05:19 > 0:05:21convenient, they are everywhere, they are good for you...Just not
0:05:21 > 0:05:25doing it for you?My throat will not let me swallow it.It is not an
0:05:25 > 0:05:27analogy?!No! And weirdly I make quite a good banana bread, we have
0:05:27 > 0:05:30two kids and they love bananas, so many bananas in the house. They
0:05:30 > 0:05:33would always go Brown Ideye did not want to throw them away, I started
0:05:33 > 0:05:37making banana bread. That is how I know it is good, because I can buy
0:05:37 > 0:05:41it excavationso turkey or bananas.
0:05:41 > 0:05:43So if the viewers give you HEAVEN, I'll make crisp turkey
0:05:43 > 0:05:44with Bang Bang sauce.
0:05:44 > 0:05:47It is a bit like Southern fried chicken but with turkey.
0:05:47 > 0:05:50I'll marinate turkey in buttermilk, dip in spiced flour, and deep fry.
0:05:50 > 0:05:53Then I'll make a sauce of peanut butter, soy,
0:05:53 > 0:05:55sweet chilli and sesame, and serve with a garnish of spring
0:05:55 > 0:05:57onions, toasted peanuts, chilli and curry leaves.
0:05:57 > 0:06:00But if Tom gets HELL I'll make banana profiteroles!
0:06:00 > 0:06:02I'll make some delicious profiteroles then fill with cinnamon
0:06:02 > 0:06:04and vanilla banana cream, pour over whisky caramel sauce
0:06:04 > 0:06:08and serve with caramelised bananas.
0:06:08 > 0:06:12But you'll have to wait until the end of the show to find
0:06:12 > 0:06:13out which one the viewers vote for!
0:06:13 > 0:06:19It looks delicious.It does.Told you!
0:06:19 > 0:06:21So everyone, just go to the Saturday Kitchen website
0:06:21 > 0:06:23before 11 this morning and get voting!
0:06:23 > 0:06:25We also want your questions.
0:06:25 > 0:06:28You can ask our experts anything, just dial 033 0123
0:06:28 > 0:06:321410, get dialling now!
0:06:32 > 0:06:35Food related, preferably!
0:06:37 > 0:06:40As always you can also comment on what's cooking via social media.
0:06:40 > 0:06:45Right, let's get cooking!
0:06:45 > 0:06:48Have a seat, Tom.
0:06:48 > 0:06:49Francesco, what are we making?
0:06:49 > 0:06:53Francesco, what are we making?
0:06:53 > 0:06:57This dish is taglioni with crab, chiili and lemon.
0:06:57 > 0:07:03If you could make some pasta... How do you make your pasta?We choose to
0:07:03 > 0:07:14use 00 flour with more eggs. I usually do it with egg yolk as well.
0:07:14 > 0:07:24In the south of Italy we do eggless pasta, a great vegan dish.How do
0:07:24 > 0:07:36you make eggless pasta?It is similar, beat warm water and salt.
0:07:36 > 0:07:41Certain types of pasta are made like that.Stillwater is the only liquid
0:07:41 > 0:07:52in your eggless pasta?Yes.Lots of recipes add olive oil, salt.Olive
0:07:52 > 0:08:00oil is for dressing.That was quite a sinister look!
0:08:00 > 0:08:04People say they will put olive oil in the past, it is not stick, if you
0:08:04 > 0:08:11do correct pasta, it does not stick anyway.How long do you rest your
0:08:11 > 0:08:16pasta?A couple of hours in the fridge, usually, then roll it.
0:08:16 > 0:08:24Usually two hours.This is from one of your new restaurants?I have
0:08:24 > 0:08:38three. I have one in Mayfair, then I have a trattoria in other Street --
0:08:38 > 0:08:41Upper Street and I have one of Battersea Power Station with the
0:08:41 > 0:08:46Riverview.That is a big area under development.A big development area,
0:08:46 > 0:08:51and the chance to go just in front of the river, beautiful. I have a
0:08:51 > 0:08:57garlic heart, I will add some crab, it is beautiful.Where is that from?
0:08:57 > 0:09:04I think it is Scottish crab, which is beautiful. It is nice to use a
0:09:04 > 0:09:08kind of Italian recipes using British produce, local produce.Is
0:09:08 > 0:09:14that something you are into? You do not ship everything from Italy?Of
0:09:14 > 0:09:18course I cannot find the extra virgin olive oil but I can find all
0:09:18 > 0:09:23the rest, really. I use rapeseed for some of my dressings, it is good.I
0:09:23 > 0:09:32like it.It is not very strong.A nice, grassy flavour.
0:09:32 > 0:09:36Let's be honest, extra virgin olive oil is very expensive at the moment.
0:09:36 > 0:09:42So you need to find a balance. And it is very good, it is British. I
0:09:42 > 0:09:47have been in this country for 21 years, my kids were born here.I
0:09:47 > 0:09:53will be using rapeseed oil later. How do you find the taste of
0:09:53 > 0:09:56rapeseed oil, do you not find it overpowering?It depends what you
0:09:56 > 0:10:05are using, like everything in the kitchen. You put any misted inside,
0:10:05 > 0:10:10you need a bit of strong oil. Some it as too peppery and fruity, it
0:10:10 > 0:10:17overpowers everything. As chefs we like to complicate our lives!
0:10:17 > 0:10:21Remember if you'd like to ask us a question, then give us a call
0:10:21 > 0:10:22now on 0330 123 1410.
0:10:22 > 0:10:31Calls are charged at your standard network rate.
0:10:31 > 0:10:36How far down do you want to take this?Very, very thin. Beautiful
0:10:36 > 0:10:43pasta.Go me.Is that a new machine? Where is the rolling pin?!Could you
0:10:43 > 0:10:53do this with a rolling pin?Yes, I do! About five minutes! Beautiful
0:10:53 > 0:11:01pasta. Do you do pasta at home with the kids?I love making pasta.Where
0:11:01 > 0:11:05is the yellow colour from?The egg yolk, it is beautiful. We are using
0:11:05 > 0:11:14beautiful British eggs at the moment.Is it whole eggs or just
0:11:14 > 0:11:21This one is whole eggs. It depends on the type of pasta you are doing?
0:11:21 > 0:11:26In ravioli we use less intense colour.Why is that? Just an
0:11:26 > 0:11:32aesthetic thing?Sometimes you want to see through, and the feeling.So
0:11:32 > 0:11:38different pasta recipes for different dishes?Usually. Things
0:11:38 > 0:11:43about Italy, you know, we still argue...Is that an Italian thing?
0:11:43 > 0:11:51Yes, in Italy we argue where lasagne comes from, it is Calabrian, no, it
0:11:51 > 0:11:58isn't!Are you a pasta fan, Tom?My wife is Italian so we eat a lot of
0:11:58 > 0:12:02Italian food. She is a fantastic cook. Although I have taken over are
0:12:02 > 0:12:06not at the moment.We will talk about your stake and spaghetti lives
0:12:06 > 0:12:14later.Oh, no!Home-made spaghetti hoops?
0:12:14 > 0:12:21Out of a tin in the microwave.How are we looking, chef?Great. The
0:12:21 > 0:12:26sauce is beautifully done. How silky is that?What is your take on dried
0:12:26 > 0:12:40pasta from the shops?If you're doing things like spaghetti vongole,
0:12:40 > 0:12:48spaghetti with tomato and basil, it has to be dried pasta, but if you do
0:12:48 > 0:12:55tortellini with crab, it has to be fresh pasta.This will be pretty
0:12:55 > 0:13:02instant. A little bit of stock?Some stock in the sauce and extra virgin
0:13:02 > 0:13:11olive oil. Please, yes. And then salt and pepper. That is the way
0:13:11 > 0:13:15your mum will do taglioni, not through the machine.This is quite
0:13:15 > 0:13:23refreshing to see. In a professional kitchen you have the cutters, it is
0:13:23 > 0:13:28standardised, there is something lovely about cinema.If you do not
0:13:28 > 0:13:34have a pasta machine you mix everything and do by hand.-- there
0:13:34 > 0:13:37is something lovely about seeing that.
0:13:37 > 0:13:43If you wanted to store that, a little bit of semolina?Exactly. But
0:13:43 > 0:13:47if you make fresh pasta, try to use it as soon as you can, or simply
0:13:47 > 0:13:55freeze that and that is it. A little bit more stock. It smells so good.
0:13:55 > 0:13:59That is the great thing about Italian cooking, right? Three
0:13:59 > 0:14:03ingredients, you make a great dish. But they are three great
0:14:03 > 0:14:08ingredients. It is all about the shopping.The ingredients. In every
0:14:08 > 0:14:14single pigeon, especially an Italian one, if you think about spaghetti
0:14:14 > 0:14:20with cheese and pepper, you make an amazing dish! Spaghetti with
0:14:20 > 0:14:30truffle, wow, amazing.This is an instant sauce?Yes. The crab with
0:14:30 > 0:14:40the chilli, garlic, olive oil. Nice, al dente pasta. They are not
0:14:40 > 0:14:50perfect. But you are going to need them, yeah?Herbs?Yes.Herbs at the
0:14:50 > 0:14:56end.You just want the lovely, fresh taste.
0:14:56 > 0:15:00As you are lifting out, you are putting in some of the pasta water?
0:15:00 > 0:15:06Yes. It is full of starch. So without any better but a little bit
0:15:06 > 0:15:14of oil, it helps to thicken your sauce.-- without any butter.It is
0:15:14 > 0:15:21almost a religion putting the pasta water in the sauce.In Naples, they
0:15:21 > 0:15:24just put raw spaghetti inside the sauce and cook it all the way
0:15:24 > 0:15:33through.
0:15:33 > 0:15:37See the lovely motion? Beautiful. Good to go?Of course.
0:15:37 > 0:15:45Look at that. In a few seconds... We have some simple, lovely crab and
0:15:45 > 0:15:53Amalfi lemon taglionii. Fantastic.
0:15:53 > 0:15:57A little bit of lemon juice on top. That looks amazing.
0:15:57 > 0:16:00Remind us what that is called?Crab and Amalfi lemon taglionii.
0:16:00 > 0:16:07Delicious!
0:16:07 > 0:16:12and Amalfi lemon taglionii. Delicious! Right, come on. Are you
0:16:12 > 0:16:17hungry, Tom. Starving! It looks fantastic.
0:16:17 > 0:16:26What is your wife's favourite dishes to cook?Our uncle makes an amazing
0:16:26 > 0:16:32parmiagiana and makes loads of it. When my wife was going away for a
0:16:32 > 0:16:36book tour, leaving me with the kids at home. We had a massive tray. Just
0:16:36 > 0:16:41for me and the two boys. It's a great vegetarian dish.It is
0:16:41 > 0:16:47delicious. I don't know how he make it is. I need a cooking course.
0:16:47 > 0:16:52Right, Hugh, you have not tried it yet! How is it?Beautiful.
0:16:52 > 0:16:58It is looking beautiful. That pasta is sensational.
0:16:58 > 0:16:59That pasta is sensational.
0:16:59 > 0:17:01Sandia, what have you chosen to go with Francesco's
0:17:01 > 0:17:06cracking crab taglioni?
0:17:06 > 0:17:18I have managed to find a wine Finest Greco Beneventano.
0:17:18 > 0:17:23That is originally from Greece?, yes. It is very beautiful and
0:17:23 > 0:17:30festive. Greco is a grape that is lovely.
0:17:30 > 0:17:41There is also apple, quince, and it's got a lovely creamy texture.
0:17:41 > 0:17:47In the name Greco, it is Greek eating.
0:17:47 > 0:17:56This is why we also call CalabriaGreco.
0:17:56 > 0:18:08Educational, this show! Hugh, remind us what you are cooking later?I am
0:18:08 > 0:18:11cooking a hotpot with winter visibles and cider. Really getting
0:18:11 > 0:18:18in the flavour. Thicken #d up with lots of
0:18:18 > 0:18:22vegetables. There are a lot of vegans on social
0:18:22 > 0:18:28media excited to see the dish. I love to cook for vegans. And we
0:18:28 > 0:18:31can all eat it. There is nobody that can't pile in.
0:18:31 > 0:18:32There is nobody that can't pile in.
0:18:32 > 0:18:35Don't forget if you want to ask us a question this morning,
0:18:35 > 0:18:36just call: 033 0123 1410.
0:18:36 > 0:18:38Lines close at 11am today.
0:18:38 > 0:18:39You haven't got long so get dialling!
0:18:39 > 0:18:42Or you can tweet us a question using the #saturdaykitchen.
0:18:42 > 0:18:46And don't forget to vote for Tom's food heaven or hell on our website.
0:18:46 > 0:18:49Now it's time to join Rick Stein as he brings his Long Weekend
0:18:49 > 0:18:50in Berlin to a close.
0:18:50 > 0:18:53He visits an amazing pop-up restaurant, in a crematorium!
0:18:53 > 0:18:56Very noir!
0:18:56 > 0:19:02Very noir!
0:19:04 > 0:19:09If there was a place which people in the West could say was the epicentre
0:19:09 > 0:19:15of the Cold War, then I think this would be it, Checkpoint Charlie. Now
0:19:15 > 0:19:19for three euro, you can have your photograph taken with actors playing
0:19:19 > 0:19:25border guards. But 50- odd years ago, this was the place where the
0:19:25 > 0:19:29famous stand-off happened. Where tanks, Russian and American, faced
0:19:29 > 0:19:33each other like gun slingers, each waiting for the other one to draw
0:19:33 > 0:19:39first! I can remember this in the 60s, I can remember this stand-off.
0:19:39 > 0:19:44We were all really nervous in those days. We thought that the Third
0:19:44 > 0:19:53World war was going to start.
0:19:57 > 0:20:02It's my last evening here in Berlin. And I've been invited out for
0:20:02 > 0:20:07dinner, which is nice but I've been here long enough to know, that it's
0:20:07 > 0:20:12going to be dinner with a difference. Maybe dinner in a
0:20:12 > 0:20:17high-rice car park, or an old munitions factory, after all, it is
0:20:17 > 0:20:23Berlin! I'm going to a dinner here organised by a couple of chefs.
0:20:23 > 0:20:36They call themselves guerrilla chefs and it's an old crematorium. It
0:20:36 > 0:20:43wouldn't be anything else, would it? It is so Berlin. I'm a bit nervous
0:20:43 > 0:20:50as Markus, one of of the chefs is an old techno bouncer, it is he who
0:20:50 > 0:20:58looks you in the eye to decide if you are the right stuff to enter.
0:20:58 > 0:21:08Very noir, very Berlin! It's Markus and Christian... Hello...Hello.
0:21:08 > 0:21:11Christian, nice to meet you. Come on in.
0:21:11 > 0:21:21Thank you. This is the type of catering for
0:21:21 > 0:21:25those who find difficulty in sleeping. You firstly hire a massive
0:21:25 > 0:21:32place. This crematorium is perfect. Make sure it's spotless, of course!
0:21:32 > 0:21:35Advertise it amongst the foodie friends of Berlin, that something
0:21:35 > 0:21:42big's going to happen. Create a menu, hire in waiters and
0:21:42 > 0:21:48waitresses, musician, cocktail make e in fact hire in everything!
0:21:48 > 0:21:53Christian, you have had to set all of this up from scratch?Exactly.
0:21:53 > 0:21:57It's not like a normal restaurant you are going to, that is all set,
0:21:57 > 0:22:01the tables are there, you don't have to worry about anything, so... It's
0:22:01 > 0:22:07really like we have to build the restaurant first.
0:22:07 > 0:22:12So, Markus, what do you mean by guerrilla chefs?You can call it
0:22:12 > 0:22:18that we make an event for one night and we want to provide something
0:22:18 > 0:22:23new, something different. On a location, you could have never
0:22:23 > 0:22:26thought that there would have been something...Like a crematorium?
0:22:26 > 0:22:30Yeah. What you are doing, I keep saying it
0:22:30 > 0:22:35is so Berlin but it seems that there is a sort of energy and a sort of
0:22:35 > 0:22:40willingness to try new things here. The things that you have to do, it's
0:22:40 > 0:22:44the things that at the end of the day it could stay only for a year
0:22:44 > 0:22:50and then people are fed up. They are bored of pop-up, or street food
0:22:50 > 0:22:54markets. People go and this are excited. And they get something new
0:22:54 > 0:22:59but maybe in half a year, there is not anymore people who want to come
0:22:59 > 0:23:04to the dinner. So we always have to create something new. It is special
0:23:04 > 0:23:10for us. It's like having a whole weekend in a club!The first course
0:23:10 > 0:23:15is an eclair. Roast beef. Filled with red onion marmalade and topped
0:23:15 > 0:23:23with horseradish. Then you dip it into a hot beef consomme, yum! Then
0:23:23 > 0:23:29pan fried scallops. Warm pulses, flavoured with vinegar, sugar and
0:23:29 > 0:23:37sesame oil and apple vinegar and lemon mayo, crisps bacon and
0:23:37 > 0:23:45Japanese green tapioca and fresh shoots. Crikey! A puree of chervil
0:23:45 > 0:23:50roots, fried sausage, apricot mustard with chunks of fried Black
0:23:50 > 0:23:57Roddish and red and white cabbage with carrots and vinegar. Woe!
0:23:57 > 0:24:04Finally, shock late brownie, passion fruit and chocolate mouse with a red
0:24:04 > 0:24:14sauce made of apple sauce and pomegranate. Topped with
0:24:14 > 0:24:23chocolates... Yowzer! I love Markus' take on a beef sandwich. I love the
0:24:23 > 0:24:28horseradish. However it is past 9.00pm. The first course is just
0:24:28 > 0:24:34out. I think I'm in for a long night in the crematorium. Maybe a fitting
0:24:34 > 0:24:38end to my long weekend. I think this is Berlin on a plate.
0:24:38 > 0:24:43This is why young chefs and artists are coming here. The property prices
0:24:43 > 0:24:48are relatively low and so people like Markus and Christian are
0:24:48 > 0:24:54putting on this show. Now if it work, that's great - let's do
0:24:54 > 0:24:59another one next week. If it bomb, never mind, we may have lost a few
0:24:59 > 0:25:04Euros but we have learned something in the process. That's Berlin too.
0:25:04 > 0:25:11As one Mayor said about ten years ago "we may be poor but we're sexy!
0:25:11 > 0:25:16" Markus, Colin, thank you very much.
0:25:16 > 0:25:21We are very grateful that you came. And that you came to Berlin. You
0:25:21 > 0:25:24should come back. You should come back, definitely.
0:25:24 > 0:25:30Like a shot!Like a shot!Thank you. Thank you very much.
0:25:30 > 0:25:32Thank you very much.
0:25:32 > 0:25:34Thanks Rick, some great combinations there, personally I love
0:25:34 > 0:25:40the combination of meat with fish so I'm going to show you a lovely
0:25:40 > 0:25:43dish - beef and scallop salad with clementine dressing.
0:25:43 > 0:25:45dish - beef and scallop salad with clementine dressing.
0:25:45 > 0:25:54I have a rib-eye that I've been marinading. There is scallops, there
0:25:54 > 0:25:58is some creme be teens here, broccoli leaves, that I will wilt,
0:25:58 > 0:26:01fresh herbs and chicory. That is pretty much it. I will get on with
0:26:01 > 0:26:07that. Tom, now tell me. We all know you
0:26:07 > 0:26:10from McFly. Yes, from the band.
0:26:10 > 0:26:15What I didn't know is that you are a prolific writer, you have written
0:26:15 > 0:26:22nine books?Yes, I've been writing kids' books for a while. It started
0:26:22 > 0:26:27off with my band mate, Dougie. There is a lot of down time. We would go
0:26:27 > 0:26:32to book shops for inspiration for songs and stage designs. We would
0:26:32 > 0:26:38always find ourselves in the kids' book section. We were joking
0:26:38 > 0:26:49around...Why in the kids' book sections?Maybe that is our reading
0:26:49 > 0:26:55ages. We came up with an idea, it was a bit of a joke, a pooping
0:26:55 > 0:27:01dinosaur. Well, kids like poops and dinosaurs!
0:27:01 > 0:27:06Yeah, who doesn't love it. It took a couple of years for us to find
0:27:06 > 0:27:11someone to publish it. It was toilet humour and first time authors.
0:27:11 > 0:27:22There are a couple of them now? There is a series, four of those.
0:27:22 > 0:27:30The Dinosaur That Pooped a Planet? Yes, and space and kids love it.
0:27:30 > 0:27:35So, you have dinosaurs now and Christmas. Combined in a stage play?
0:27:35 > 0:27:46I wanted to write a novel. I wrote a song called the Christmasaurus. A
0:27:46 > 0:27:52young boy being pulled across the sky by a fly be dinosaur.
0:27:52 > 0:27:57It is a little bit Lucy in the Sky with Diamonds. You know where I'm
0:27:57 > 0:28:02going?It is bizarre. But I thought there was a story. I didn't realise
0:28:02 > 0:28:09the responsibility I was taking on in having my main crashing represent
0:28:09 > 0:28:14a child who had disabilities it required a lot of research, which I
0:28:14 > 0:28:18did with Whizz Kids, a wheelchair charity in the UK. As I started with
0:28:18 > 0:28:23a song. Music has been my life for 14 years, so I carried on writing
0:28:23 > 0:28:28music as I was writing the book. I got to the end of the novel with a
0:28:28 > 0:28:31story and ten songs and it felt like, well, there is a musical
0:28:31 > 0:28:35there. When I finished the novel. There was
0:28:35 > 0:28:38a small group of people that I wanted to read it to give me
0:28:38 > 0:28:46feedback. I have been lucky enough to work with a director called
0:28:46 > 0:28:55Michael Gracie, he is in a great Christmas film this year.
0:28:55 > 0:29:00I sent this to him to see what he thought and he said to make a movie
0:29:00 > 0:29:03out of it. That is cool.
0:29:03 > 0:29:07It was just the first draft. I had not finished the book at the time.
0:29:07 > 0:29:12Terrifying!A lot of pressure on the book. But it meant there was a
0:29:12 > 0:29:21bigger vision for the Christmasaurus. And I new there was
0:29:21 > 0:29:25possibly a film a stage show, and then the book came out last year. So
0:29:25 > 0:29:30I was terrified about it. It was my first novel so completely new.
0:29:30 > 0:29:37So, you are making it into a film? We are developing in into a movie.
0:29:37 > 0:29:43So it has grown far beyond...I keep having to pinch myself. Within a
0:29:43 > 0:29:48year of the book coming out. We are on stage. We open at the Hammersmith
0:29:48 > 0:29:51Apollo. There is a stage version of it.
0:29:51 > 0:29:56On the 21st to the 28th. Yes, over Christmas.
0:29:56 > 0:30:00And as you said, you have your wife involved, your mates involved. If
0:30:00 > 0:30:07you're going to work Christmas, let's drag them all in!Yes, wife,
0:30:07 > 0:30:11sister, friends, Santa and a flying dinosaur!What's not to like!It's
0:30:11 > 0:30:17been amazing. I wanted to make a Christmas album forever but not all
0:30:17 > 0:30:27of my band mates share my weird obsession with Christmas. So this
0:30:27 > 0:30:33Christmasaurus is my way of venting that!So, the rib-eye is resting. I
0:30:33 > 0:30:38like it rare. I hope that Tom does. The onions have been blanched for
0:30:38 > 0:30:43ten minutes to soften. I will grill them and put them into the salad.
0:30:43 > 0:30:49Here are fresh herb, basil, tarragon, coriander, a little bit of
0:30:49 > 0:30:52chicory in here, brussel leaves, which are put on the grill to soften
0:30:52 > 0:31:01a little bit. And that is pretty much it.
0:31:01 > 0:31:05This is the dressing, I would use clementines, a bit of ginger and
0:31:05 > 0:31:08garlic, some soy
0:31:08 > 0:31:10clementines, a bit of ginger and garlic, some soy,Thai fish sauce
0:31:10 > 0:31:16and sesame oil, that is it. Let's get on...What about the scallops?
0:31:16 > 0:31:22They are going on in a moment, but well spotted, Hugh. That is an
0:31:22 > 0:31:27integral part of the dish that I had almost forgotten.Where are they
0:31:27 > 0:31:35from?These are dived scallops, we always use dived ones.I approve of
0:31:35 > 0:31:42that.Does that make it very difficult for you to eat out?I am
0:31:42 > 0:31:44conscious of things like that, I like to know that scallops have been
0:31:44 > 0:31:49hand dyed rather than Dredge, it is quite a damaging form of fishing.
0:31:49 > 0:31:55And they are better quality because they do not get bashed up. Selnaes
0:31:55 > 0:32:04hand-picked, dived scallops.There is my dressing. Tom, doing my
0:32:04 > 0:32:10homework in my room last night... OK, that's good!
0:32:10 > 0:32:14LAUGHTER No, it is. Doing my homework and got
0:32:14 > 0:32:20quite emotional. You have got this ridiculous wedding speech, and when
0:32:20 > 0:32:25I say ridiculous it is ridiculously amazing, it is almost, I think,
0:32:25 > 0:32:31online to show everyone else, other grooms...Just to show up?Yes,
0:32:31 > 0:32:37quite frankly. You reckon you did not like giving speeches.I hate
0:32:37 > 0:32:41public speaking, I am terrified of public speaking. I think I have
0:32:41 > 0:32:45cheated my way out of this because I write songs and dicing for living. I
0:32:45 > 0:32:51was touring just before the wedding. -- write songs and I think for a
0:32:51 > 0:32:55living. I was trying to write the speech in hotel rooms and I could
0:32:55 > 0:33:00not even deliver it into the mirror. I am amazed at that.I am really
0:33:00 > 0:33:05comfortable singing on stage, but standing up and public speaking it
0:33:05 > 0:33:15just terrifies me.But now you are live on TV.Don't tell me that! In
0:33:15 > 0:33:18your wedding environment, all of your friends and family are right in
0:33:18 > 0:33:23front of you...They are probably watching now!You, if you can put
0:33:23 > 0:33:31him off...I just thought, why don't I sing it and it gets me off the
0:33:31 > 0:33:37hook. And I cheated, I didn't even write original songs, I basically
0:33:37 > 0:33:41rewrote McFly songs to make an appropriate for the wedding.But it
0:33:41 > 0:33:45really was something else. And when you think it could not get any
0:33:45 > 0:33:51better, you brought naked' choir.Me and my wife met when we were 13 at
0:33:51 > 0:33:55Theatre school, so I just thought it would be nice to include where we
0:33:55 > 0:33:58met in the speech. So the kids came in wearing the school uniform that
0:33:58 > 0:34:04are used to wear, from the school where we met.There was not a dry
0:34:04 > 0:34:09eye in the house.I cried as well.I noticed. And the song was All About
0:34:09 > 0:34:17You.I wrote that about my wife, that sounds romantic but I had
0:34:17 > 0:34:21forgotten to get a Valentine's Day present, some I thought I would
0:34:21 > 0:34:25write a quick song as a present for her. I never intended it to be for
0:34:25 > 0:34:29the band. It was the comic relief single, battled to me by surprise.
0:34:29 > 0:34:33It was just something I did because I forgot to get Terry Valentine's
0:34:33 > 0:34:37Day present.But if you can pull those cards out of the pack, then
0:34:37 > 0:34:43why not go for it?I don't know how you're doing two things at once.To
0:34:43 > 0:34:47be honest, I am struggling. LAUGHTER
0:34:47 > 0:34:51I just did a book tour and when people are talking to me and I'm
0:34:51 > 0:34:54signing the book I enter writing what I am saying.
0:34:54 > 0:34:57I have ruined so many copies of my goodbye just writing hello, how are
0:34:57 > 0:35:02you?You know when you are introduced to people and as soon as
0:35:02 > 0:35:05you put your hand out like that your ears closed and you do not take on
0:35:05 > 0:35:09what they are called, you spend the rest of the night not knowing what
0:35:09 > 0:35:16they are called, I do that. Rubbish. Anyway, nobody needs to know that!
0:35:16 > 0:35:22This smells fantastic. A little bit of the rib eye, some of
0:35:22 > 0:35:26those scallops, thank you very much for that, Hugh.That looks good.It
0:35:26 > 0:35:33smells great.So rib eye is what I serve microwaved spaghetti hoops
0:35:33 > 0:35:45with. This looks incredible.You don't have too eat it all.Please
0:35:45 > 0:35:54don't!I always like cucumber on the side for decoration.Oh, wow! That
0:35:54 > 0:35:59is amazing! That is so good!It is even better with cucumber!
0:35:59 > 0:36:03So what will I be making for Tom at the end of the show?
0:36:03 > 0:36:06Will it be his food heaven - crisp turkey with Bang Bang Sauce?
0:36:06 > 0:36:09I'll marinate turkey in buttermilk, dip in spiced flour, and deep fry.
0:36:09 > 0:36:09This dip in spiced flour, and deep fry.
0:36:09 > 0:36:09This is dip in spiced flour, and deep fry.
0:36:09 > 0:36:09This is so dip in spiced flour, and deep fry.
0:36:09 > 0:36:09This is so good! dip in spiced flour, and deep fry.
0:36:09 > 0:36:10This is so good!I dip in spiced flour, and deep fry.
0:36:10 > 0:36:10This is so good!I am dip in spiced flour, and deep fry.
0:36:10 > 0:36:12This is so good!I am glad! dip in spiced flour, and deep fry.
0:36:12 > 0:36:14Then I'll make a spicy peanut butter sauce,
0:36:14 > 0:36:16and serve with spring onions, toasted peanuts, chilli
0:36:16 > 0:36:18and curry leaves.
0:36:18 > 0:36:20But if Tom gets hell I'm making banana cream profiteroles.
0:36:20 > 0:36:23I'll make some lovely profiteroles then fill with cinnamon
0:36:23 > 0:36:25and vanilla banana cream, pour over whisky caramel sauce
0:36:25 > 0:36:26and serve with caramelised bananas.
0:36:26 > 0:36:28Don't forget, what he gets is down to you!
0:36:28 > 0:36:30You've only got around 25 minutes left to vote
0:36:30 > 0:36:32for Tom's heaven or hell.
0:36:32 > 0:36:35It could go either way so go to the Saturday Kitchen website
0:36:35 > 0:36:36and have your say now!
0:36:36 > 0:36:41I'm just going to stick with this, to be honest. It is amazing.
0:36:41 > 0:36:45We'll find out the result at the end of the show!
0:36:45 > 0:36:50All good? Not with your mouth full!
0:36:50 > 0:36:52Now let's join the peerless Keith Floyd in Brittany.
0:36:52 > 0:36:53He's cooking a whole LOTTE of fish!
0:36:53 > 0:36:57That awful pun will only make sense when you watch this!
0:37:04 > 0:37:09This is one of France plasma largest fishing ports, the trawlers fish the
0:37:09 > 0:37:17rich strollers -- the trawlers fish the rich seas near Scotland and
0:37:17 > 0:37:22Cornwall. The ship is Mike Hookem is probably as important as the
0:37:22 > 0:37:28skipper, responsible for the food, morale and the hangovers. -- the
0:37:28 > 0:37:33ship's Cook is probably as important as.
0:37:33 > 0:37:40The bream, fish with teeth like bananas and eyes like jelly moulds,
0:37:40 > 0:37:45and the dear, dear monkfish, they lie in state, the fallen from some
0:37:45 > 0:37:50battle, waiting for the last rites to be performed by a rubber apron
0:37:50 > 0:37:53and acolytes before they are shipped to the tables and stomachs of
0:37:53 > 0:38:00fronts. How can I make the humble and ugly
0:38:00 > 0:38:05lotte look as good or interesting is that splendid dish? I will do, I am
0:38:05 > 0:38:09not afraid of French books. I spent all this time filler ting the lotte,
0:38:09 > 0:38:15taking out the bone, chopping up parsley and garlic and then tying it
0:38:15 > 0:38:20up with string, little tiny knots. Up again, I am trying to talk to
0:38:20 > 0:38:24you. I do not have home economists like some programmes I could
0:38:24 > 0:38:30mention, I do it all myself. We need some creme fraiche, some
0:38:30 > 0:38:36white onions sauteed in butter, some smoked bacon, bunched in boiling
0:38:36 > 0:38:42water for a couple of seconds and strained, a bottle of the Imperial
0:38:42 > 0:38:47Muscadet, a glass for myself, a knob of butter. It is very simple.
0:38:47 > 0:38:52All I had to do is put my merry onions in like that, with
0:38:52 > 0:38:59considerable panache, sprinkle my lardons, get some pepper over the
0:38:59 > 0:39:03whole thing, sprinkle in some salt, and if you can stumble over this
0:39:03 > 0:39:07way, he is very tired, he has had a hard morning, into the oven with a
0:39:07 > 0:39:13bang. That takes about 15 minutes to roast
0:39:13 > 0:39:18in the oven, right next door there is a superb soup factory. I am going
0:39:18 > 0:39:31to show you how it is all made. Come and have a really good look.
0:39:36 > 0:39:40This is not the Hubble, bubble, toil and trouble from an avant-garde
0:39:40 > 0:39:45production of Macbeth, this is me any soup factory, a tinted factory.
0:39:45 > 0:39:51Before I hear you cry, what on earth are you doing eating out of tins?!
0:39:51 > 0:39:55This is Brittany, where they put things into tins that taste good.
0:39:55 > 0:40:00This is an amazing fish soup which 100 years ago, in the kitchen of the
0:40:00 > 0:40:04restaurant I was just working in, they started putting it intends to
0:40:04 > 0:40:07sell to their client who thought it was so good they wanted to take at
0:40:07 > 0:40:10home. The business has kept developing and the amazing soup is
0:40:10 > 0:40:16sold throughout the world. Come and have a really good look.
0:40:16 > 0:40:22This has no EE numbers, no preservatives, it has monkfish, bits
0:40:22 > 0:40:29of lobster, Langa steams, olive oil, butter, fresh leeks. I was a having
0:40:29 > 0:40:32a glass of orange juicier or the night and a blow came in with little
0:40:32 > 0:40:43wagon laden high with leeks. He's said that he provides the leeks for
0:40:43 > 0:40:47this soup factory and was very proud of that.
0:40:47 > 0:40:51I am only making the television programme as a part-time job, I have
0:40:51 > 0:40:55to make this soup! We have too stirred them to make sure they are
0:40:55 > 0:41:00cooking nicely. -- we have to stir them. I can taste
0:41:00 > 0:41:04them with these rubber gloves on, but with the tomato puree, olive oil
0:41:04 > 0:41:11and these fresh ingredients, this soup, whether it is the very strong
0:41:11 > 0:41:22fish soup, the soup de poisson, or the rich lobster soup, or the creamy
0:41:22 > 0:41:25veloute, it is wonderful. But now I think my lobster might be
0:41:25 > 0:41:33cooped! -- might be cooked. It should be
0:41:33 > 0:41:39well cooked by now. Pop down here a second. I had to get the offending
0:41:39 > 0:41:46beast out. Sizzling to perfection. Carefully together, let's do this
0:41:46 > 0:41:50together, Clive. Put that there. I have forgotten the wine, we need to
0:41:50 > 0:41:56add a little white wine. To help make the sauce. And all those
0:41:56 > 0:42:00crashing and burning results in a superb dish in a moment, as you will
0:42:00 > 0:42:02see.
0:42:08 > 0:42:14That was not a spoon, that was for straining sources! Take up the
0:42:14 > 0:42:19pieces of bacon, put better around it. Stay there, stay there. I told
0:42:19 > 0:42:23you to stay there. I need to get some things from over here.
0:42:23 > 0:42:35A little bit of creme fraiche, not too much. A knob of butter. We
0:42:35 > 0:42:48taste. Very, very good. Now we get a la strainer, we strain the sauce
0:42:48 > 0:42:53over it, which is extremely brilliant. I have forgotten
0:42:53 > 0:42:57something else. This is my first cooking sequence in this part of the
0:42:57 > 0:43:02film, always a little nervous. A feud chopped shallots, spread out
0:43:02 > 0:43:13the bacon. A masterpiece. To prove it, I will cut a slice of the roast
0:43:13 > 0:43:19lotte and I hope you will see pure, succulent, white pieces of fish.
0:43:19 > 0:43:24Delicious. Do you mind if I have a small bite? And a piece of bacon.
0:43:24 > 0:43:27Here is one of me and enjoying myself.
0:43:31 > 0:43:33Classic Floyd there, looked like a health and safety
0:43:33 > 0:43:35nightmare in that soup kitchen!
0:43:35 > 0:43:37That series was filmed in 1987, and nowadays monkfish
0:43:37 > 0:43:43should be used sparingly, and always sourced sustainably.
0:43:43 > 0:43:45Right, still to come, Nigella Lawson makes
0:43:45 > 0:43:48an impressive chocolate salami.
0:43:48 > 0:43:51She creams butter, sugar and eggs then adds dark chocolate,
0:43:51 > 0:43:55chopped nuts, crushed amaretti biscuits and Amaretto
0:43:55 > 0:43:58and shapes it into a log.
0:43:58 > 0:44:01Then she ties it up with string just like an Italian sausage.
0:44:01 > 0:44:03Naughty but very nice!
0:44:03 > 0:44:05It's almost omelette challenge time!
0:44:05 > 0:44:08Tom, this weeks' puns are all about you!
0:44:08 > 0:44:12Strong start, goes downhill from here:
0:44:12 > 0:44:15Chefs, OBVIOUSLY your
0:44:15 > 0:44:17omelettes must be edible, and should MCFLY off
0:44:17 > 0:44:19the pan and onto the plate.
0:44:19 > 0:44:25Don't take ages, coz we're all POOPED!
0:44:25 > 0:44:32I'll SHINE A LIGHT on them, and if they're runny you're McBUSTED!
0:44:32 > 0:44:34Did you get those?Brilliant.
0:44:34 > 0:44:37Will Tom get his food heaven - crisp turkey with Bang Bang sauce?
0:44:37 > 0:44:39Or his food hell, profiteroles with baked banana cream
0:44:39 > 0:44:40and whisky caramel?
0:44:40 > 0:44:44There's still a chance for you to vote on the website and we'll find
0:44:44 > 0:44:47out the results later on!
0:44:47 > 0:44:49out the results later on!
0:44:49 > 0:44:52Quite a treat, Hugh Fearnley-Whittingstall, you are up.
0:44:52 > 0:44:56Very excited to meet you, I have never met you before, apart from on
0:44:56 > 0:45:01my telly! What are we cooking questiona recipe from my new book,
0:45:01 > 0:45:07Much More Veg, which is about getting people to cook and eat much
0:45:07 > 0:45:11more veg, barely enough. Big on some hearty winter veg, Brussels sprouts
0:45:11 > 0:45:15with the lovely top on, it is great people are selling them on the
0:45:15 > 0:45:20stalk. You are peeling a parsnip for me, which is what I need. I will
0:45:20 > 0:45:25prep parfait Swede. These are such humble ingredients, inexpensive
0:45:25 > 0:45:32winter veg. -- I will prep half a Swede. Shallots, pearl barley, into
0:45:32 > 0:45:36a hot pan, they will start with a really good sizzle. With that in
0:45:36 > 0:45:39mind, we were talking about rape seed oil, the good thing is you can
0:45:39 > 0:45:45heat it nice and hot and use it as a sizzling oil, it is also a nicely
0:45:45 > 0:45:50full flavoured salad oil. I like the way you have done the parsnips.I
0:45:50 > 0:45:55did them how you till be to do them in rehearsal!A tiny bit smaller,
0:45:55 > 0:46:02some of those big ones.Is that how brussel spreads actually grow?On a
0:46:02 > 0:46:08stalk like that.There is a variety of brussel spreads that grows with a
0:46:08 > 0:46:12stem so long that after you have harvested the spreads you can use
0:46:12 > 0:46:18the stem as a walking stick. It is called the walking stick sprout.Is
0:46:18 > 0:46:24it as strong?Yes, because it dries out as hard as wood. You can do the
0:46:24 > 0:46:39same with Kayal, there is a walking stick Kayal.
0:46:39 > 0:46:47Hugh, you have written 20 books. Have I? I had no idea.
0:46:47 > 0:46:53Yes, now, this is number 20, it is vegan, did you intend it to be
0:46:53 > 0:47:02voguan?I definitely wanted to leave out the dairy. The first River
0:47:02 > 0:47:07Cottage veg book did have dairy, and more conventional ideas. But with
0:47:07 > 0:47:13the new book, I wanted to show that plants, vegetables should be front
0:47:13 > 0:47:18and central in everybody's kitchen, not just if we are vegetarian or
0:47:18 > 0:47:22vegan but we omnivores should be taking vegetables seriously as
0:47:22 > 0:47:25principle ingredients. I put everything in there but the crucial
0:47:25 > 0:47:29sprouts. That is something we have lost. That
0:47:29 > 0:47:38we make the protein. Main event? Meat and the fish, which you and I
0:47:38 > 0:47:42both enjoy, they are ingredients that relegate the veg to an
0:47:42 > 0:47:46afterthought. Putting it on the side. Veg is about getting
0:47:46 > 0:47:50vegetables into the middle of the kitchen and doing things with them
0:47:50 > 0:47:55that you don't necessarily do so. I want to turn up the heat and brown
0:47:55 > 0:48:01the vegetables. And caramelise them like I would a meat for a stew. You
0:48:01 > 0:48:04can see the colour coming on the shallots.
0:48:04 > 0:48:09So you can do this in a roasting tray?Yes. And you can roast the
0:48:09 > 0:48:13vegetables as they are now with a little seasoning. I will add some
0:48:13 > 0:48:19bay leaves. Roasted in a hot oven for 45 minutes. The brussel sprouts
0:48:19 > 0:48:25get toasted and a little burnt on the outside, the parsnips get the
0:48:25 > 0:48:31caramelised edges and the shallots as well will be sweet. But all of
0:48:31 > 0:48:35the flavours are in here, I am letting them burn a little bit
0:48:35 > 0:48:37before I add the rest of the ingredients.
0:48:37 > 0:48:43I thought what was interesting earlier but using the Swede... So
0:48:43 > 0:48:48you have the bitterness rather than sweet veg? Ffrjts you did this dish
0:48:48 > 0:48:52with leeks instead of the sprouts and carrots instead of the Swede, it
0:48:52 > 0:48:58would be OK but it would be too sweet. When you are building
0:48:58 > 0:49:02flavours in a vegetable dish you want to balance the sweetness with
0:49:02 > 0:49:10bitterness. So cabbage and brussel sprouts have the bitter taste. The
0:49:10 > 0:49:15Swede is a barassica, the parsnip is a member of the carrot family which
0:49:15 > 0:49:19is sweet. So these have that bitter note.
0:49:19 > 0:49:24So what you have done is great. These are the brussel tops. The best
0:49:24 > 0:49:29bits. And chop that fine with walnuts and garlic.
0:49:29 > 0:49:34Yes, and a little lemon. Lemon zest and into the bowl, do you
0:49:34 > 0:49:41know what? It is time to deglaze the veg so. A good time for cider. Are
0:49:41 > 0:49:53you ready for cider, Matt?Cider! Christmas partagges!Where is mine?!
0:49:53 > 0:50:03I will try some.
0:50:08 > 0:50:16Don't forget if you want to ask us a question this morning,
0:50:16 > 0:50:19you can tweet us a question using the #saturdaykitchen.
0:50:19 > 0:50:29And don't forget to vote for Tom's food heaven or hell on our website.
0:50:30 > 0:50:34Now, I am adding the pearl barley. It will thicken the sauce for the
0:50:34 > 0:50:41dish. I have rinsed it to take some of the starch out.It helps to
0:50:41 > 0:50:47flavour the dish?It intensifies the veg. And like the burning, you
0:50:47 > 0:50:53always burn the vegetables to bit to get the caramelisation. I have veg
0:50:53 > 0:50:57stock going in. Just enough to cover the veg.
0:50:57 > 0:51:02And there are chestnuts here?They have to go in. These are beautiful.
0:51:02 > 0:51:06These have been roasted and peeled. They are big, I will break them in
0:51:06 > 0:51:11half. You can use the tinned chestnuts.
0:51:11 > 0:51:17But the fact that they were fresh and have been roasted and peeled.
0:51:17 > 0:51:23There it is adding a lovely balance of flavours and it will simmer
0:51:23 > 0:51:30gently like a stew. About 45 minutes. I would never boil the
0:51:30 > 0:51:35sprouts in water for that long as it becomes insipid but there is so much
0:51:35 > 0:51:39flavour, the flavours mingle. The sweetness from the onions, the
0:51:39 > 0:51:43slight bitter note of the brussel sprouts and by the time that we
0:51:43 > 0:51:49finish it is all looking hearty, peasanty and earthy and you can see
0:51:49 > 0:51:54that the barley has thickened the sauce.
0:51:54 > 0:52:00You could use spelt as well?You could use pearl spelt.Could you use
0:52:00 > 0:52:07rice?You could but I would rather use a field grain like barley on
0:52:07 > 0:52:15spelt. If I would use rice, I would use brown rice as it is nutter. But
0:52:15 > 0:52:22the fun thing with the brussel top pesto...This is delicious. I was in
0:52:22 > 0:52:26two minds about it yesterday. It is interesting.
0:52:26 > 0:52:31I thought it would be irony but it is delicious.
0:52:31 > 0:52:34It introduces fresh notes into the dish and full on flavours like the
0:52:34 > 0:52:39garlic and the lemon. I will stir some of this in.
0:52:39 > 0:52:44I want the raw garlic to hit the heat of the pot.
0:52:44 > 0:52:51So cook it out a little bit?Yes, I am going to be... That will go there
0:52:51 > 0:52:59for a second. I want the heat for half a minute to
0:52:59 > 0:53:06take the edge off the raw garlic and the sprouts. So then I will ladle it
0:53:06 > 0:53:11back in. We will never know that has lots of lovely juice and loveliness
0:53:11 > 0:53:15in it. It looks loo I can gremolata.
0:53:15 > 0:53:21It does. The fresh green whacks in a really extra boost of flavour at the
0:53:21 > 0:53:26end. Make sure we get chestnuts there.
0:53:26 > 0:53:32Take a sprout out, put a chestnut in. And to finish it, some of the
0:53:32 > 0:53:36super raw over the top. That is really gutsy.
0:53:36 > 0:53:46That is a real kick of flavour. Remind us of what this is?It is
0:53:46 > 0:53:47parsnip, sprout and chestnut hotpot with cider.
0:53:47 > 0:53:55Delicious! It goes quick, doesn't it?! Right, there you go, Tom.
0:53:55 > 0:53:57Thank you very much, that looks fantastic.
0:53:57 > 0:54:01And it is. It is a great dish.
0:54:01 > 0:54:05There is something Italian about this.
0:54:05 > 0:54:06It
0:54:06 > 0:54:11this. It is kind of like...Like a soup,
0:54:11 > 0:54:15very bold. And the barley make it is like a
0:54:15 > 0:54:18risotto. A peasant dish.
0:54:18 > 0:54:26What can we drink with this?In celebration of great British
0:54:26 > 0:54:30ingredients, I have chosen a British beer to go with it. It is Sharps Sea
0:54:30 > 0:54:36Fury Exceptional Special Ale, it is brewed in Cornwall it is a bitter
0:54:36 > 0:54:40ale, brewed in 1996 for the fishermen that come in from the day
0:54:40 > 0:54:47boats. Looking for something hardy to warm up their cockles.
0:54:47 > 0:54:58Sometimes literally!Thanks for that! Cheers!Would you like the
0:54:58 > 0:55:05cider?It has lovely malted notes in it. Roasted barley. And dark berry.
0:55:05 > 0:55:12I do like the glasses. It is quite receiptow!Mine is just a half!
0:55:12 > 0:55:21Sorry about that. There is more! Only met you 20 minutes ago, now we
0:55:21 > 0:55:26are sharing beer...It has lovely hops in it. It is very elegant.
0:55:26 > 0:55:31All good?That is fantastic. Very nice.
0:55:31 > 0:55:33It is very festive. Gutsy flavours.
0:55:33 > 0:55:34Gutsy flavours.
0:55:34 > 0:55:37Now let's catch up with Si and Dave the Hairy Bikers,
0:55:37 > 0:55:38continuing their 12 foodie days of Christmas with
0:55:38 > 0:55:39continuing their 12 foodie days of Christmas with
0:55:39 > 0:55:45a trip to the panto!
0:55:45 > 0:55:52On the sixthth day of Christmas, my true love said to me, six geese
0:55:52 > 0:55:58allaying, five gold rings, four calling birds, three French
0:55:58 > 0:56:02hundreds, two turtle doves and a partridge in a pear tree! Yes, dude,
0:56:02 > 0:56:07now I finally get to cook a traditional roast goose with all of
0:56:07 > 0:56:12the trimmings. If you fancy something different to turkey, goose
0:56:12 > 0:56:22is a great alternative.Big frocks and food. What could be better?!Oh!
0:56:22 > 0:56:29This is magical. All the Christmas pantos and the glowing Rosie faces.
0:56:29 > 0:56:34The tears and the laughter. And a goose. We have one to cook.
0:56:34 > 0:56:41We have. And we also have its mother to meet! I can't believe it, we are
0:56:41 > 0:56:52meeting Mother Goose. Six geese a laying...Oh, God, he's
0:56:52 > 0:56:58off!Well, it is panto! This has to be the spookiest kitchen we have
0:56:58 > 0:57:07ever cooked in.It is under the stage!Full of memories, ghosts, the
0:57:07 > 0:57:11theatre, it is the grease painted the limelight. It is all here.
0:57:11 > 0:57:16Goose!Baste, season. Where is the salt, dude?It's behind
0:57:16 > 0:57:27you!Oh, man!No, it's over there!A good panto is supposed to direct
0:57:27 > 0:57:37you!No it hasn't!Now, mother Goose is giving us panto tips. So it is
0:57:37 > 0:57:45frocks and make-up for us. I always wanted to dress like Pat Butcher.
0:57:45 > 0:57:50I couldn't decide what colour to give you, chuck, you have the lot.
0:57:50 > 0:57:55That's better, look at that. Whatever happened to the Beverley
0:57:55 > 0:58:01sisters? Forget your names, I will give you panto names now, Davoria
0:58:01 > 0:58:08and Simonella!I'm so glad to be here.I have spent so long on my
0:58:08 > 0:58:14own. This is the first Christmas with company, identify I've had for
0:58:14 > 0:58:20ages. Let's make scones. I have no currants.
0:58:20 > 0:58:26I have some.Where did you find these?From behind the rabbit how
0:58:26 > 0:58:32much!You terrible tyke. We have a fantastic festive feast
0:58:32 > 0:58:42for you!
0:58:51 > 0:58:57Shall I carve?You can be mother. I think we can cook better than we
0:58:57 > 0:59:02can panto.I tell you what, don't give up the day jobs.
0:59:02 > 0:59:08This is tradition I that I love. Brilliant.I will do it that way.
0:59:08 > 0:59:14I'll get that one. I'll take that one.One, two, three!
0:59:14 > 0:59:28Oh, merry Christmas. I nearly lost me wig!Even though I love a frock,
0:59:28 > 0:59:34we have to get on. Now, for the next line of the song,
0:59:34 > 0:59:38seven swans I swimming and we are lapping it up later.
0:59:38 > 0:59:44First, I want to take part in this, and we have got lots of goose fat
0:59:44 > 0:59:51for the occasion. I am all pantoed up. I love it.
0:59:51 > 0:59:55Brilliant. What is next?Seven swans I
0:59:55 > 1:00:02swimming. Fancy a swim? No! It's a great British Christmas tradition.
1:00:02 > 1:00:06Everywhere from the Irish Sea to the Serpentine, everyone is doing it. A
1:00:06 > 1:00:13layer of goose fat. Come on! Absolutely not!Just a dip?No! But
1:00:13 > 1:00:17I will grease you and when you go in, I will stand on the side to make
1:00:17 > 1:00:27sure that you don't drown. Health and safety!I feel so safe!
1:00:27 > 1:00:29Look, there are
1:00:29 > 1:00:31Look, there are loads of folk! Allegedly it keeps you warm and you
1:00:31 > 1:00:40do not feel the chill at all.You are mad. No self administration. I
1:00:40 > 1:00:42don't know how else to do it.
1:00:42 > 1:00:47are mad. No self administration. I don't know how else to do it.God,
1:00:47 > 1:00:57that is cold!It is like a self basting turkey!Call me butterball!
1:00:57 > 1:01:02People see you lose most of the heat out of your head, this is not true.
1:01:02 > 1:01:16You lose most of their heat out of your butt cracker! Glasses! See if
1:01:16 > 1:01:33it works.It's lovely! # Born free! Luke as free as the
1:01:33 > 1:01:36wind blows. It is supposed to be at Swan
1:01:36 > 1:01:38swimming, elegant.
1:01:42 > 1:01:49Does it work?It
1:01:49 > 1:02:00Does it work?It takes your breath away.I'm not surprised. Thank you,
1:02:00 > 1:02:02boys. Truly terrifying, all sorts of wrong!
1:02:02 > 1:02:04That is it!
1:02:04 > 1:02:05The heaven and hell vote is now closed.
1:02:05 > 1:02:06Tom's destiny is decided!
1:02:06 > 1:02:09And we will reveal the results at the end of the show.
1:02:09 > 1:02:11My favourite part of the show, next.
1:02:11 > 1:02:13Now let's take some calls from our viewers.
1:02:13 > 1:02:21K from Telford?I have got a loin of venison which I am hoping to use for
1:02:21 > 1:02:25Boxing Day and have never really got a clue what to do with it. If you
1:02:25 > 1:02:32have any nice recipe ideas?You could cut it into a small piece like
1:02:32 > 1:02:39that, pan fried and put it on a serving dish, and you can do like
1:02:39 > 1:02:45Matt did before, throw in some brussel sprout leaves, a dressing
1:02:45 > 1:02:50with extroversion olive oil or rape seed oil, balsamic, salt and pepper,
1:02:50 > 1:02:56granted on all pecorino cheese, job done. Fantastic carpaccio starter.
1:02:56 > 1:03:02Tom?Richard Dowling says we have just started an allotment, can you
1:03:02 > 1:03:07tell me some must have veg varieties that I will not necessarily find in
1:03:07 > 1:03:12the supermarket?When you are growing your own it is a good
1:03:12 > 1:03:18principle to grow stuff that is not easy to buy, things like Crown
1:03:18 > 1:03:23Prince squash, lovely, big, creamy and green. But fresh potted Baby P
1:03:23 > 1:03:29is straight from the part as well, even pees in the pod from the grocer
1:03:29 > 1:03:33have been around for a day or two and are not as sweet. Grow the
1:03:33 > 1:03:37vegetables you love to eat on the ones that are harder to buy fresh.
1:03:37 > 1:03:43He is, broad beans, baby waxy potatoes. It is the freshness, the
1:03:43 > 1:03:47things that taste so much better when you pick them. Asparagus takes
1:03:47 > 1:03:51time investment but if you grow your own it is so sweet you can eat it
1:03:51 > 1:04:01raw.June from the Isle of Wight? What can I cook for my daughter, she
1:04:01 > 1:04:10is the gun? But McRitchie is vegan? Christmas dinner?Your daughter will
1:04:10 > 1:04:13find lots of exciting recipes in my new book!
1:04:13 > 1:04:20LAUGHTER For a specific Christmas suggestion,
1:04:20 > 1:04:24because vegans do not want to feel like they are missing out, I would
1:04:24 > 1:04:28go for a stuffed squash, roast a squash, scoop it out, browse the
1:04:28 > 1:04:32bits from the late and some other vegetables, pile the roast
1:04:32 > 1:04:38vegetables back into the squash. With it a fantastic vegan gravy,
1:04:38 > 1:04:42there is a nifty recipe by myself on YouTube which goes with a really
1:04:42 > 1:04:49well.You are the king of plugs! Thanks to all our callers aren't
1:04:49 > 1:05:02treaters. Scott Mills was on the programme and his co-host Chris
1:05:02 > 1:05:07Stark could not believe that he came on without him, so we promised him
1:05:07 > 1:05:13that he could do a report for us. He is on the phone. How excited are
1:05:13 > 1:05:21you?This is the best day ever. Scott Mills decided to slate me by
1:05:21 > 1:05:26going on the show when I was away filming. All my family are watching.
1:05:26 > 1:05:29My mum, who is never interested in anything I do, is watching right
1:05:29 > 1:05:34now. Best day ever.The fact you are on national radio every day does not
1:05:34 > 1:05:39bother her?Not at all, it is all about Saturday Kitchen.I am still
1:05:39 > 1:05:47looking for a date for Innuendo Bingo. One of your regular DJing
1:05:47 > 1:05:52Giggs is for the National Federation of Young farmers?There are a
1:05:52 > 1:05:57brilliant organisation, thousands of young farmers up and down the UK.
1:05:57 > 1:06:01They throw amazing parties. They unite young British farmers, who are
1:06:01 > 1:06:07often quite isolated, great organisation. You guys and Saturday
1:06:07 > 1:06:09Kitchen thought I could meet them and see what they get into at this
1:06:09 > 1:06:16time of year.They have a reputation as big party animals, but at this
1:06:16 > 1:06:22time of year they do a lot of charity work?They do a lot of good,
1:06:22 > 1:06:26especially at Christmas time. They do a lot in the wider community.
1:06:26 > 1:06:30That is in the VAT. Thank you. Hopefully you will do many more for
1:06:30 > 1:06:37us. Let's have a look.
1:06:37 > 1:06:40Since I started DJing the young farmers up and down the UK I have
1:06:40 > 1:06:45become a bit obsessed with what they stand for and are all about, so I
1:06:45 > 1:06:48have come to Ashford in Kent to see some of the good they do at this
1:06:48 > 1:06:57time of year. Tell me about Young Farmers?It started in 1921 in
1:06:57 > 1:07:00Devon, now the National Federation has around 26,000 members across
1:07:00 > 1:07:05England and Wales in 291 clubs, it is a great way for people in rural
1:07:05 > 1:07:08areas that could potentially be isolated to come together and make
1:07:08 > 1:07:15friends.And they do loads of good, roads for charity?Last year we
1:07:15 > 1:07:19raised around £1.2 million across national young farmers.At Christmas
1:07:19 > 1:07:24you do quite a bit?It is a really giving time of year, and very
1:07:24 > 1:07:28special for us because we can give back to the community. We get
1:07:28 > 1:07:33together with Age UK and deliver hampers through Ashford, and I'm
1:07:33 > 1:07:37sure the elderly appreciate the company, it can be a lonely time of
1:07:37 > 1:07:43year.Sounds amazing, let's get involved.
1:07:43 > 1:07:46Jenny, we will fill these empty boxes.It is the main event of the
1:07:46 > 1:07:52get, we usually get 30 to 40 people packing their hampers with fresh
1:07:52 > 1:07:58produce.Everyone from a shred Young Farmers chips in?It is mostly
1:07:58 > 1:08:03donated by one particular farm.And if you're going to cook a Christmas
1:08:03 > 1:08:07feast Eumaeus Rahat the best possible ingredients.Loads of
1:08:07 > 1:08:10vegetables on Christmas Day, fresh produce can be expensive, so it
1:08:10 > 1:08:15helps the elderly out.Especially in the winter it can be more difficult?
1:08:15 > 1:08:21You have to heat your house, so a little bit of help here and there.
1:08:21 > 1:08:27Why do you think this is so important?As a club we like to put
1:08:27 > 1:08:31back into the community, the hampers go to people in the local area, we
1:08:31 > 1:08:34really enjoy helping people at this time of year.I thought it was such
1:08:34 > 1:08:38a good idea to give back to the old people, they did their bit for the
1:08:38 > 1:08:42community when they were young so it is nice to give something back to
1:08:42 > 1:08:47them.I live on a smallholding with horses, llamas, goats and chickens.
1:08:47 > 1:08:56That's awesome.It is important for the elderly to realise that the
1:08:56 > 1:08:59young people still do things like this.And I am noticing little
1:08:59 > 1:09:01treats like marshmallows? Marshmallows and you cannot go
1:09:01 > 1:09:05without tea bags.Sometimes they like to invite is in and have a
1:09:05 > 1:09:10chat, it brightens up their day.So you get to bring this nice food over
1:09:10 > 1:09:17and you get to eat it, is that the general idea?We try not to, but
1:09:17 > 1:09:22sometimes the biscuits do get opened!Why not?!
1:09:27 > 1:09:33Hello! We have got your hamper. How does getting this hamper make you
1:09:33 > 1:09:38feel?It makes me feel somebody likes me and there is good in this
1:09:38 > 1:09:43world after all. And especially nice to me.What the Young Farmers Hadden
1:09:43 > 1:09:49today, giving out these hampers, it is a good thing that they do, right?
1:09:49 > 1:09:53Yes, and I am glad other old-age pensioners are having some as well.
1:09:53 > 1:10:00You are awesome, Patricia, give me a cuddle.Oh, I say!That is a taste
1:10:00 > 1:10:04of what the young farmers in Ashford are up to, but you don't have to be
1:10:04 > 1:10:10a farmer to join, so why not find your local club and sign up?
1:10:10 > 1:10:13If you live in a rural area and are aged between 10 and 26
1:10:13 > 1:10:16you can join your local group, they do some great activities,
1:10:16 > 1:10:18and you don't have to be a farmer!
1:10:18 > 1:10:18Thank you, Chris.
1:10:18 > 1:10:19Right!
1:10:19 > 1:10:20It's omelette challenge time.
1:10:20 > 1:10:23Francesco, the board has been cleaned up since you were last on,
1:10:23 > 1:10:26and Hugh it's your first time so let's recap the rules:
1:10:26 > 1:10:29The aim is to make fast, edible 3 egg omelettes that are good
1:10:29 > 1:10:34enough to feed to our hungry crew.
1:10:34 > 1:10:38CHEERING
1:10:38 > 1:10:40But if they're not they'll go in the compost bin.
1:10:40 > 1:10:47BOOING .
1:10:47 > 1:10:49So will it be CREW or COMPOST?
1:10:49 > 1:10:51Your time will STOP when your omelettes hit the plates.
1:10:51 > 1:10:53Let's put the clocks on the screen.
1:10:53 > 1:10:56And to help you along we've got a track from Tom's show
1:10:56 > 1:10:57The Christmasaurus.
1:10:57 > 1:11:10PRS! What is this song?It is Centre's favourite Christmas song.
1:11:10 > 1:11:18He likes it because it is about him. -- it is Santa plus my Christmas
1:11:18 > 1:11:21song. It is from The Christmasaurus.
1:11:25 > 1:11:35I like this Christmas music. I am feeling jolly about this.I am
1:11:35 > 1:11:40making one of my daughter's favourite envelopes, sardine and
1:11:40 > 1:11:52peppercorns. -- favourite omelettes. Beautifully, sustainably sourced.
1:11:52 > 1:12:04That was very quick, I am going a bit slower.Oh, no, no! He has got
1:12:04 > 1:12:14the white truffle out! Where is this going to go, crew?!I want to get
1:12:14 > 1:12:20that finished in the middle. Francesco, are you this generous in
1:12:20 > 1:12:23your restaurant?!Not really!
1:12:23 > 1:12:29Francesco, are you this generous in your restaurant?!Not really!Watch
1:12:29 > 1:12:40the egg behind you. Egg incident. These both look delicious. You can't
1:12:40 > 1:12:47smell his truffle even migrating my sardines.I can smell the onion.--
1:12:47 > 1:12:54you can smell the trouble.Can I try?Please. I just want to look at
1:12:54 > 1:13:08it and smell it. Amazing. OK. Can we get an idea on the cash value of the
1:13:08 > 1:13:15white trouble? It is all sustainable, that is the main thing.
1:13:15 > 1:13:30That is for the crew! Francesco, 52.2, nice one. Whew, one minute 25,
1:13:30 > 1:13:37pretty good. You are there. Nice one. Two very delicious omelettes, I
1:13:37 > 1:13:38like this new twist.
1:13:38 > 1:13:41So will Tom get his food heaven, crisp turkey with Bang Bang sauce?
1:13:41 > 1:13:44Or his food hell, profiteroles with baked banana cream
1:13:44 > 1:13:45and whisky caramel?
1:13:45 > 1:13:46We'll find out after Nigella Lawson has showed us how to make her
1:13:59 > 1:14:04MUSIC PLAYS
1:14:10 > 1:14:14I do know that this is supposed to be the season of peace and goodwill.
1:14:14 > 1:14:21But I have always got time for a little bit of kitchen violence.
1:14:21 > 1:14:26But I have always got time for a little bit of kitchen violence. I am
1:14:26 > 1:14:30bashing 250 grams of amaretti, and they are for my salami. I haven't
1:14:30 > 1:14:36gone completely mad, the salami is not made out of pork, but out of
1:14:36 > 1:14:44chocolate. Really glorious dark chocolate, 250 grams. It is cooled
1:14:44 > 1:14:49but I will let it cool a bit more. Then I can get on with creaming some
1:14:49 > 1:14:58better. I have 100 grams of butter, soft and unsalted. -- I can get on
1:14:58 > 1:15:03with creaming some butter. And I have 150 grams of sugar. I want
1:15:03 > 1:15:07these mixed until they are light and fluffy.
1:15:07 > 1:15:12I have announced this as a chocolate salami, but just for now, think of
1:15:12 > 1:15:16it more as a chocolate refrigerator K, Italian style.
1:15:16 > 1:15:22This is lovely and creamed. Three eggs go in.
1:15:29 > 1:15:39Couple of spoonfuls of Amaretto. Mmm! Before I add the Chaplet I want
1:15:39 > 1:15:44to add a couple of spoonfuls of cocoa. -- before I add the
1:15:44 > 1:15:50chocolate. Stirred this. This recipe is an indulgence in more than one
1:15:50 > 1:15:58way. It is both deliciously decadent and also... Just a bit of whimsy.
1:15:58 > 1:16:02Normally I don't go in for whimsy, but at this time of the year I feel
1:16:02 > 1:16:18a certain amount of playfulness is to be encouraged.
1:16:18 > 1:16:23You've got to scrape up everlast bit. And this smooth ticks tower is
1:16:23 > 1:16:30now going to be roughed up by 75 grams of chopped almonds. I like the
1:16:30 > 1:16:35almonds which still have their skins on.
1:16:35 > 1:16:40-- smooth mixture. And a bit less, 50 grams of chopped
1:16:40 > 1:16:50kiss tachows. -- pistachios.
1:16:50 > 1:16:55I have one more ingredient to add but moren pleasant to do by hand.
1:16:55 > 1:17:08The remaining ingredient is this bagful of crushed amaretti.
1:17:08 > 1:17:14I need it to sit in the fridge just to firm up a little and then all
1:17:14 > 1:17:25will be made clear. So my chocolate mixture has firmed
1:17:25 > 1:17:32up just enough, I'm hoping, to be able to turn it into a salami! I've
1:17:32 > 1:17:42overlapped two pieces of cling film. Now I am going to form this roughly
1:17:42 > 1:17:50into a log, about 30cms long. I'm going to wrap it in the cling.
1:17:50 > 1:17:56And roll this, rather as if it were itself a rolling pin. This is what
1:17:56 > 1:17:59will make it look more like a salami later.
1:17:59 > 1:18:05I want to get the tapered ends almost as if it were a proper
1:18:05 > 1:18:08salami. And now this goes in the fridge to
1:18:08 > 1:18:20set. And then the magic happens.
1:18:20 > 1:18:24Once the chocolate salami has been in the fridge long enough to sit
1:18:24 > 1:18:31solid, I sit it on some baking parchment. Then snip away at the
1:18:31 > 1:18:38cling film, removing all, apart from the two pieces at either end. Then I
1:18:38 > 1:18:44douse and dredge liberally with icing sugar. And I string it up by
1:18:44 > 1:18:48first cutting a length of string about six times as long as the
1:18:48 > 1:18:56salami. I tie the string to one end of the salami and I start to looping
1:18:56 > 1:19:01it around and threading it through. I carry on for as long as my
1:19:01 > 1:19:07patients and time allows. Once it's fully stringed it really does look
1:19:07 > 1:19:14like the sort of salami you would see in the Italian delhi with the
1:19:14 > 1:19:24meats but of course, it is deliciously sweet and is the perfect
1:19:24 > 1:19:29slice to cut when a friend comes round, or, should you be lucky
1:19:29 > 1:19:32enough to have any time in the kitchen.
1:19:32 > 1:19:33kitchen.
1:19:33 > 1:19:34Thanks Nigella, the perfect seasonal treat!
1:19:34 > 1:19:37Right, time to find out whether Tom is getting his food
1:19:37 > 1:19:39heaven or food hell? So will Tom get his food heaven,
1:19:39 > 1:19:42crisp turkey with Bang Bang sauce? Or food hell,
1:19:42 > 1:19:46banana cream profiteroles?
1:19:46 > 1:19:51Lovely turkey. And hell. Banana.
1:19:51 > 1:19:55I'm distracted by the hell over there.
1:19:55 > 1:20:00Well, I can see that 63% of the voters went for heaven! Yes! They
1:20:00 > 1:20:07like you, Tom. So you won't be needing the whisky.
1:20:07 > 1:20:12Dear Lord! It has all gone off piste! I will
1:20:12 > 1:20:15Dear Lord! It has all gone off piste! I will dive into it.I will
1:20:15 > 1:20:23dust this?Yes, please. There is onion powder, baking powder,
1:20:23 > 1:20:26cayenne, Sichuan pepper, smoked paprika.
1:20:26 > 1:20:42Right, this turkey. It's a big old turkey thinking thighs here.
1:20:42 > 1:20:48The deep fat fryer ready to go?Hugh is all over this! In case you are
1:20:48 > 1:20:56not following this! So, Tom, I have got...That whisky really works!So,
1:20:56 > 1:21:01I have the turkey mix. Dice it up and marinade it in buttermilk. There
1:21:01 > 1:21:07is high acidity in the buttermilk. It helps to break down tough sinews
1:21:07 > 1:21:13and fibres. Marinade it overnight. So not too long. The spices are
1:21:13 > 1:21:17going in are five spices and coriander seed and then, like Hugh
1:21:17 > 1:21:22has done, you take it out of the buttermilk, dip it into the seasoned
1:21:22 > 1:21:29flour. And deep fry it, basically. I have to get this on swiftly. This
1:21:29 > 1:21:33is the magic coating. It makes it taste fantastic.
1:21:33 > 1:21:38My mouth is watering.The buttermilk forms as it makes contact with the
1:21:38 > 1:21:46flour. It's a good job for sticky fingers but I have to get it in the
1:21:46 > 1:21:51deep fat fryer soonish. I love this dual cocking going on!
1:21:51 > 1:21:56In here are five spice, coriander seeds and the buttermilk. You can
1:21:56 > 1:22:02easily get a hold of this. Give it is good old marinade.
1:22:02 > 1:22:08And put it in the fridge overnight. So we are about five minutes, chef,
1:22:08 > 1:22:20on the turkey. Hugh, is your River Cafe days coming
1:22:20 > 1:22:28back to you?Yes, have never been under so much pressure in a kitchen
1:22:28 > 1:22:33since the day I was fired for being in the River Cafe.Where were you
1:22:33 > 1:22:40fired?For being too messy. I had to make rapid career choices. It all
1:22:40 > 1:22:46seems to have worked out OK. I was going to say! So, Tom, while
1:22:46 > 1:22:56this is going on. You are a huge vlogger?Yeah, I do. On you tube.
1:22:56 > 1:23:00You do this every day?Not every day. My sister started me doing it.
1:23:00 > 1:23:04She was vlogging. She tried to conhave beens my to do it. I thought
1:23:04 > 1:23:10I would give it a go. I didn't know what it was. Then I realised it was
1:23:10 > 1:23:15a really good way of being creative. Irstarted vlogging weekly to my
1:23:15 > 1:23:20sister as we didn't see each other often. So we would do video dairies
1:23:20 > 1:23:26of what we were up to stay in touch. Then it led me on to making slightly
1:23:26 > 1:23:31more creative videos. In my emotional state, after I
1:23:31 > 1:23:37watched your wedding video, I watched the one you did with your
1:23:37 > 1:23:43wife from bump to birth!When she was pregnant!You documented every
1:23:43 > 1:23:47single day!I wanted to take photographs and thought there would
1:23:47 > 1:23:51be a way of putting it together in a video to see the time-lapse.
1:23:51 > 1:23:57I wanted to try to get music into it and write a song for my son.
1:23:57 > 1:24:02Well, I have to say, it struck me, it was quite, without blowing too
1:24:02 > 1:24:08much smoke, it is quite McCartneyesque. It reminded me of
1:24:08 > 1:24:14Willow. Very gentle. He was a huge influence of mine.
1:24:14 > 1:24:20Did you meet him?I did. He did a magic trick for me.
1:24:20 > 1:24:25That is a bit weird!Yes, bizarre. But an amazing moment. It is amazing
1:24:25 > 1:24:31to look back and see that moment in our lives when my wife was pregnant.
1:24:31 > 1:24:39Did you release it?I just put it on the you tube channel.
1:24:39 > 1:24:43Guys, the Bang turkey is done. It is full of bang. And there is a bit
1:24:43 > 1:24:48more kick to come. It looks amazing.
1:24:48 > 1:24:53To be honest, you have got... I tell you what, let's cut into that.
1:24:53 > 1:24:58It is definitely cooked through. I have tested a couple of pieces.
1:24:58 > 1:25:03Beautiful. Are you going to pull this together
1:25:03 > 1:25:11Matt? How do you want the sauce? Whoa! Let's dial this back! So, now
1:25:11 > 1:25:17I need a plate. Hugh, you have kindly used my serving plate! So
1:25:17 > 1:25:22let's pick a nice one. Is that nice? A beauty.
1:25:22 > 1:25:29Hugh, could you fry the curry leaves for me.Yes. They will be only a few
1:25:29 > 1:25:32seconds. Before this splits, can I do
1:25:32 > 1:25:40something? I did do some work?That is fine.
1:25:40 > 1:25:46So, the peanut sauce. Peanut can be a tricky one. As soon as you get
1:25:46 > 1:25:51water near it wants to seize. It is like chocolate. There is sesame oil
1:25:51 > 1:25:55and chilli. I like a little but not in company,
1:25:55 > 1:26:03I sweat! It is a bit embarrassing! That's attractive! So, sweet chilli,
1:26:03 > 1:26:09soy and sesame oil and loosen it. If it looks like it will split, add a
1:26:09 > 1:26:13touch of milk. The proteins bind it back together. That's pretty much
1:26:13 > 1:26:18it. So. How are we looking Hugh?Good.
1:26:18 > 1:26:27The curry leaves are good to go. I have chillies here, my garnish.
1:26:27 > 1:26:31Let's fry some of them and keep some raw.
1:26:31 > 1:26:39You are in charge of the frying.A quick frazzle!I love fried chilli.
1:26:39 > 1:26:43Anything else to be frazzled?! I can frazzle anything for you.
1:26:43 > 1:26:49OK. I reckon we can start to plate up. So, Tom, what are you up to for
1:26:49 > 1:26:54Christmas? You have two days off? Christmas Day and Boxing Day off.
1:26:54 > 1:26:59All of the family are coming to ours.Hanging out with the same
1:26:59 > 1:27:04people you are working with?Yes, all over Christmas. But we are doing
1:27:04 > 1:27:10different things. We get Christmas Day together, so we are spending the
1:27:10 > 1:27:15Christmas period together. It is a good job you all get on?It
1:27:15 > 1:27:20is, yes. So, let's start piling it up. A bit
1:27:20 > 1:27:27of this for the texture. Pile it up. Do you want me to caramelise bananas
1:27:27 > 1:27:34to put on the top?!No! They've gone!Are you sure? I'm sure it was
1:27:34 > 1:27:39on the dish? I will quickly deep fry a banana!Right, we have some of
1:27:39 > 1:27:46these. These, I learned recently are nutritional powerhouses?The
1:27:46 > 1:27:50microsalads. They are beautiful. It can be done with all sorts of
1:27:50 > 1:27:57things. Radishes. Wine?We shall grab some wine.
1:27:57 > 1:28:03Right, Tom.I cannot wait to eat this. This is so tempting not to
1:28:03 > 1:28:09pick one up.Beautiful, Tom. Come over here. Let's get, well, you can
1:28:09 > 1:28:12use your fingers. I can use my hands.
1:28:12 > 1:28:17Stick it in the sauce. Turkey, peanuts, all of the good
1:28:17 > 1:28:20stuff. Oh, my goodness.What about the
1:28:20 > 1:28:25wine?We have a lovely German Riesling to go with that.
1:28:25 > 1:28:28It is a great match with the Asian flavours.
1:28:28 > 1:28:34How much is this?This is £5.49 from Lidl.
1:28:34 > 1:28:41That's a bargain. All good, Tom?Cheers!Good luck
1:28:41 > 1:28:44with the show.
1:28:44 > 1:28:47Well that's all from us today on Saturday Kitchen Live.
1:28:47 > 1:28:49Thanks to all our studio guests Francesco, Hugh, Sandia and Tom.
1:28:49 > 1:28:52All the recipes from the show are on the website:
1:28:52 > 1:28:53bbc.co.uk/saturdaykitchen.
1:28:53 > 1:28:55Don't forget Best Bites with me tomorrow at 9.30am on BBC2.
1:28:55 > 1:28:56Have a great weekend.
1:28:56 > 1:29:01Bye!