16/12/2017 Saturday Kitchen

Good morning!

Ward off your winter

chills with 90 minutes of

brilliant chefs and hearty

dishes, sure to warm your

cockles!

I'm Matt Tebbutt and this

is Saturday Kitchen

Live!

Welcome to the show!

Cooking with me today are two

world-renowned chefs,

Francesco Mazzei and Hugh

Fearnley-Whittingstall,

and in charge of wine, our fantastic

expert Sandia Chang.

Good morning, everyone!

Nice to have you here.

Francesco, master of Italian

cuisine, what have you got for us?

Something from your native Calabria?

A dish from my new restaurant, a

taglioni pasta with crab, lemon and

chiili.

That is one of my go to

dishes, but that is not coloured

Brion?

It is Italian in general, but

I am using as much as I can British

ingredients like clap.

That is not

Calabrian. You have change, it was

all Italian, now it is bringing in

the British.

You had to be more

sustainable, rather than bringing in

fish from the south. You have all

the best here, I could not have

better crab than this in Italy, so

why not use the best?

Hugh Fearnley-Whittingstall, good to

have you here. You are all about

sustainability? Everything like

that? What can we expect from you?

I

am all about veg at the moment,

something we need to grasp in this

country, what fantastic ingredients

we have. A winter hotspot of wintry

veg with a bit of cider, chestnuts,

a completely vegan dish but enough

to warm the cockles of any omnivore.

And big flavours, how to get big

flavours out of vegetables.

Sandia, lovely to have you. Two ends

of the spectrum, delicate crab and a

gutsy winter soup?

It is fun to be

able to power very different taste

varieties of food. Great drinks to

go with the dishes.

Drinks?

Drinks.

We have been

foraging the BBC food archives for

tasty treats.

Our special guest today

is the chart-topping

singer-songwriter from McFly who's

an internet sensation with his

vlogs, and a successful author!

He's now starring in a musical

version of his own book

'The Christmasaurus',

please welcome the incredibly

talented Tom Fletcher!

Good to have you.

Good morning,

thank you. I am very good, thank

you.

You would not believe how

jealous my 15-year-old daughter is

that I am sitting here and she is

not. She is bringing her way to

Canada to go skiing, which is very

nice but she is gutted.

I am

jealous!

You love Christmas?

I do,

it is a slightly weird obsession. I

have had three Christmas themed

birthday is on my birthday is in

July.

That is weird. You have the

tree?

I said it as a joke one year,

she said what do you want your

birthday and I said Christmas. I

woke on my birthday with the

Christmas tree.

How long have you

been married?

Six years.

And she has

done that six times?

We have been

together for a long time.

Do you

think that will subside as the years

go by?

Each time she has donated it

is bigger. You get to the end of the

night, you have a Christmas dinner,

the tree is up, my presents on

Christmas wrapping paper and you

wake up the next day for sunshine.

Confusing for the kids?

A bit. They

will have no concept of seasons.

Christmas twice a year, brilliant!

You have taken time out of your busy

schedule, you have the show, The

Christmasaurus. You know how to make

yourself really busy at Christmas?

My wife and sister are in it, Harry

Judd from McFly and Matt from Busted

are in it, so it is a good way of

getting your friends and family

together.

If you had to work on as

well get your mates doing it! You

will be doing lots of eating later.

What is your food heaven?

Festive,

it is Turkey. I don't eat a lot of

meat, but on special occasions.

Is

its turkey or the connotations?

Everything, all the memories. I love

Turkey, I love everything about

Christmas dinner. And peanuts.

Anything with peanut in, if you go

to a restaurant and there is peanut

in the dessert, and I love peanut

butter.

What about hell?

Bananas. I

think it is just the texture. I

really tried, I have really given

them a go, because they are

convenient, they are everywhere,

they are good for you...

Just not

doing it for you?

My throat will not

let me swallow it.

It is not an

analogy?!

No! And weirdly I make

quite a good banana bread, we have

two kids and they love bananas, so

many bananas in the house. They

would always go Brown Ideye did not

want to throw them away, I started

making banana bread. That is how I

know it is good, because I can buy

it excavation

so turkey or bananas.

So if the viewers give you HEAVEN,

I'll make crisp turkey

with Bang Bang sauce.

It is a bit like Southern fried

chicken but with turkey.

I'll marinate turkey in buttermilk,

dip in spiced flour, and deep fry.

Then I'll make a sauce

of peanut butter, soy,

sweet chilli and sesame,

and serve with a garnish of spring

onions, toasted peanuts,

chilli and curry leaves.

But if Tom gets HELL I'll make

banana profiteroles!

I'll make some delicious

profiteroles then fill with cinnamon

and vanilla banana cream,

pour over whisky caramel sauce

and serve with caramelised bananas.

But you'll have to wait

until the end of the show to find

out which one the viewers vote for!

It looks delicious.

It does.

Told

you!

So everyone, just go

to the Saturday Kitchen website

before 11 this morning

and get voting!

We also want your questions.

You can ask our experts

anything, just dial 033 0123

1410, get dialling now!

Food related, preferably!

As always you can also comment

on what's cooking via social media.

Right, let's get cooking!

Have a seat, Tom.

Francesco, what are we making?

Francesco, what are we making?

This dish is taglioni with crab,

chiili and lemon.

If you could make some pasta... How

do you make your pasta?

We choose to

use 00 flour with more eggs. I

usually do it with egg yolk as well.

In the south of Italy we do eggless

pasta, a great vegan dish.

How do

you make eggless pasta?

It is

similar, beat warm water and salt.

Certain types of pasta are made like

that.

Stillwater is the only liquid

in your eggless pasta?

Yes.

Lots of

recipes add olive oil, salt.

Olive

oil is for dressing.

That was quite

a sinister look!

People say they will put olive oil

in the past, it is not stick, if you

do correct pasta, it does not stick

anyway.

How long do you rest your

pasta?

A couple of hours in the

fridge, usually, then roll it.

Usually two hours.

This is from one

of your new restaurants?

I have

three. I have one in Mayfair, then I

have a trattoria in other Street --

Upper Street and I have one of

Battersea Power Station with the

Riverview.

That is a big area under

development.

A big development area,

and the chance to go just in front

of the river, beautiful. I have a

garlic heart, I will add some crab,

it is beautiful.

Where is that from?

I think it is Scottish crab, which

is beautiful. It is nice to use a

kind of Italian recipes using

British produce, local produce.

Is

that something you are into? You do

not ship everything from Italy?

Of

course I cannot find the extra

virgin olive oil but I can find all

the rest, really. I use rapeseed for

some of my dressings, it is good.

I

like it.

It is not very strong.

A

nice, grassy flavour.

Let's be honest, extra virgin olive

oil is very expensive at the moment.

So you need to find a balance. And

it is very good, it is British. I

have been in this country for 21

years, my kids were born here.

I

will be using rapeseed oil later.

How do you find the taste of

rapeseed oil, do you not find it

overpowering?

It depends what you

are using, like everything in the

kitchen. You put any misted inside,

you need a bit of strong oil. Some

it as too peppery and fruity, it

overpowers everything. As chefs we

like to complicate our lives!

Remember if you'd like to ask us

a question, then give us a call

now on 0330 123 1410.

Calls are charged at your

standard network rate.

How far down do you want to take

this?

Very, very thin. Beautiful

pasta.

Go me.

Is that a new machine?

Where is the rolling pin?!

Could you

do this with a rolling pin?

Yes, I

do! About five minutes! Beautiful

pasta. Do you do pasta at home with

the kids?

I love making pasta.

Where

is the yellow colour from?

The egg

yolk, it is beautiful. We are using

beautiful British eggs at the

moment.

Is it whole eggs or just

This one is whole eggs. It depends

on the type of pasta you are doing?

In ravioli we use less intense

colour.

Why is that? Just an

aesthetic thing?

Sometimes you want

to see through, and the feeling.

So

different pasta recipes for

different dishes?

Usually. Things

about Italy, you know, we still

argue...

Is that an Italian thing?

Yes, in Italy we argue where lasagne

comes from, it is Calabrian, no, it

isn't!

Are you a pasta fan, Tom?

My

wife is Italian so we eat a lot of

Italian food. She is a fantastic

cook. Although I have taken over are

not at the moment.

We will talk

about your stake and spaghetti lives

later.

Oh, no!

Home-made spaghetti

hoops?

Out of a tin in the microwave.

How

are we looking, chef?

Great. The

sauce is beautifully done. How silky

is that?

What is your take on dried

pasta from the shops?

If you're

doing things like spaghetti vongole,

spaghetti with tomato and basil, it

has to be dried pasta, but if you do

tortellini with crab, it has to be

fresh pasta.

This will be pretty

instant. A little bit of stock?

Some

stock in the sauce and extra virgin

olive oil. Please, yes. And then

salt and pepper. That is the way

your mum will do taglioni, not

through the machine.

This is quite

refreshing to see. In a professional

kitchen you have the cutters, it is

standardised, there is something

lovely about cinema.

If you do not

have a pasta machine you mix

everything and do by hand.

-- there

is something lovely about seeing

that.

If you wanted to store that, a

little bit of semolina?

Exactly. But

if you make fresh pasta, try to use

it as soon as you can, or simply

freeze that and that is it. A little

bit more stock. It smells so good.

That is the great thing about

Italian cooking, right? Three

ingredients, you make a great dish.

But they are three great

ingredients. It is all about the

shopping.

The ingredients. In every

single pigeon, especially an Italian

one, if you think about spaghetti

with cheese and pepper, you make an

amazing dish! Spaghetti with

truffle, wow, amazing.

This is an

instant sauce?

Yes. The crab with

the chilli, garlic, olive oil. Nice,

al dente pasta. They are not

perfect. But you are going to need

them, yeah?

Herbs?

Yes.

Herbs at the

end.

You just want the lovely, fresh

taste.

As you are lifting out, you are

putting in some of the pasta water?

Yes. It is full of starch. So

without any better but a little bit

of oil, it helps to thicken your

sauce.

-- without any butter.

It is

almost a religion putting the pasta

water in the sauce.

In Naples, they

just put raw spaghetti inside the

sauce and cook it all the way

through.

See the lovely motion? Beautiful.

Good to go?

Of course.

Look at that. In a few seconds... We

have some simple, lovely crab and

Amalfi lemon taglionii.

Fantastic.

A little bit of lemon juice on top.

That looks amazing.

Remind us what that is called?

Crab

and Amalfi lemon taglionii.

Delicious!

and Amalfi lemon taglionii.

Delicious! Right, come on. Are you

hungry, Tom.

Starving! It looks fantastic.

What is your wife's favourite dishes

to cook?

Our uncle makes an amazing

parmiagiana and makes loads of it.

When my wife was going away for a

book tour, leaving me with the kids

at home. We had a massive tray. Just

for me and the two boys.

It's a great vegetarian dish.

It is

delicious. I don't know how he make

it is. I need a cooking course.

Right, Hugh, you have not tried it

yet! How is it?

Beautiful.

It is looking beautiful.

That pasta is sensational.

That pasta is sensational.

Sandia, what have you chosen

to go with Francesco's

cracking crab taglioni?

I have managed to find a wine Finest

Greco Beneventano.

That is originally from Greece?

,

yes. It is very beautiful and

festive.

Greco is a grape that is lovely.

There is also apple, quince, and

it's got a lovely creamy texture.

In the name Greco, it is Greek

eating.

This is why we also call

CalabriaGreco.

Educational, this show! Hugh, remind

us what you are cooking later?

I am

cooking a hotpot with winter

visibles and cider. Really getting

in the flavour.

Thicken #d up with lots of

vegetables.

There are a lot of vegans on social

media excited to see the dish.

I love to cook for vegans. And we

can all eat it. There is nobody that

can't pile in.

There is nobody that can't pile in.

Don't forget if you want to ask us

a question this morning,

just call: 033 0123 1410.

Lines close at 11am today.

You haven't got long

so get dialling!

Or you can tweet us a question

using the #saturdaykitchen.

And don't forget to vote for Tom's

food heaven or hell on our website.

Now it's time to join Rick Stein

as he brings his Long Weekend

in Berlin to a close.

He visits an amazing pop-up

restaurant, in a crematorium!

Very noir!

Very noir!

If there was a place which people in

the West could say was the epicentre

of the Cold War, then I think this

would be it, Checkpoint Charlie. Now

for three euro, you can have your

photograph taken with actors playing

border guards. But 50- odd years

ago, this was the place where the

famous stand-off happened. Where

tanks, Russian and American, faced

each other like gun slingers, each

waiting for the other one to draw

first! I can remember this in the

60s, I can remember this stand-off.

We were all really nervous in those

days. We thought that the Third

World war was going to start.

It's my last evening here in Berlin.

And I've been invited out for

dinner, which is nice but I've been

here long enough to know, that it's

going to be dinner with a

difference. Maybe dinner in a

high-rice car park, or an old

munitions factory, after all, it is

Berlin! I'm going to a dinner here

organised by a couple of chefs.

They call themselves guerrilla chefs

and it's an old crematorium. It

wouldn't be anything else, would it?

It is so Berlin. I'm a bit nervous

as Markus, one of of the chefs is an

old techno bouncer, it is he who

looks you in the eye to decide if

you are the right stuff to enter.

Very noir, very Berlin! It's Markus

and Christian... Hello...

Hello.

Christian, nice to meet you.

Come on in.

Thank you.

This is the type of catering for

those who find difficulty in

sleeping. You firstly hire a massive

place. This crematorium is perfect.

Make sure it's spotless, of course!

Advertise it amongst the foodie

friends of Berlin, that something

big's going to happen. Create a

menu, hire in waiters and

waitresses, musician, cocktail make

e in fact hire in everything!

Christian, you have had to set all

of this up from scratch?

Exactly.

It's not like a normal restaurant

you are going to, that is all set,

the tables are there, you don't have

to worry about anything, so... It's

really like we have to build the

restaurant first.

So, Markus, what do you mean by

guerrilla chefs?

You can call it

that we make an event for one night

and we want to provide something

new, something different. On a

location, you could have never

thought that there would have been

something...

Like a crematorium?

Yeah.

What you are doing, I keep saying it

is so Berlin but it seems that there

is a sort of energy and a sort of

willingness to try new things here.

The things that you have to do, it's

the things that at the end of the

day it could stay only for a year

and then people are fed up. They are

bored of pop-up, or street food

markets. People go and this are

excited. And they get something new

but maybe in half a year, there is

not anymore people who want to come

to the dinner. So we always have to

create something new. It is special

for us. It's like having a whole

weekend in a club!

The first course

is an eclair. Roast beef. Filled

with red onion marmalade and topped

with horseradish. Then you dip it

into a hot beef consomme, yum! Then

pan fried scallops. Warm pulses,

flavoured with vinegar, sugar and

sesame oil and apple vinegar and

lemon mayo, crisps bacon and

Japanese green tapioca and fresh

shoots. Crikey! A puree of chervil

roots, fried sausage, apricot

mustard with chunks of fried Black

Roddish and red and white cabbage

with carrots and vinegar. Woe!

Finally, shock late brownie, passion

fruit and chocolate mouse with a red

sauce made of apple sauce and

pomegranate. Topped with

chocolates... Yowzer! I love Markus'

take on a beef sandwich. I love the

horseradish. However it is past

9.00pm. The first course is just

out. I think I'm in for a long night

in the crematorium. Maybe a fitting

end to my long weekend.

I think this is Berlin on a plate.

This is why young chefs and artists

are coming here. The property prices

are relatively low and so people

like Markus and Christian are

putting on this show. Now if it

work, that's great - let's do

another one next week. If it bomb,

never mind, we may have lost a few

Euros but we have learned something

in the process. That's Berlin too.

As one Mayor said about ten years

ago "we may be poor but we're sexy!

" Markus, Colin, thank you very

much.

We are very grateful that you came.

And that you came to Berlin. You

should come back.

You should come back, definitely.

Like a shot!

Like a shot!

Thank you.

Thank you very much.

Thank you very much.

Thanks Rick, some great combinations

there, personally I love

the combination of meat with fish

so I'm going to show you a lovely

dish - beef and scallop salad

with clementine dressing.

dish - beef and scallop salad

with clementine dressing.

I have a rib-eye that I've been

marinading. There is scallops, there

is some creme be teens here,

broccoli leaves, that I will wilt,

fresh herbs and chicory. That is

pretty much it. I will get on with

that.

Tom, now tell me. We all know you

from McFly.

Yes, from the band.

What I didn't know is that you are a

prolific writer, you have written

nine books?

Yes, I've been writing

kids' books for a while. It started

off with my band mate, Dougie. There

is a lot of down time. We would go

to book shops for inspiration for

songs and stage designs. We would

always find ourselves in the kids'

book section. We were joking

around...

Why in the kids' book

sections?

Maybe that is our reading

ages. We came up with an idea, it

was a bit of a joke, a pooping

dinosaur.

Well, kids like poops and dinosaurs!

Yeah, who doesn't love it. It took a

couple of years for us to find

someone to publish it. It was toilet

humour and first time authors.

There are a couple of them now?

There is a series, four of those.

The Dinosaur That Pooped a Planet?

Yes, and space and kids love it.

So, you have dinosaurs now and

Christmas. Combined in a stage play?

I wanted to write a novel. I wrote a

song called the Christmasaurus. A

young boy being pulled across the

sky by a fly be dinosaur.

It is a little bit Lucy in the Sky

with Diamonds. You know where I'm

going?

It is bizarre. But I thought

there was a story. I didn't realise

the responsibility I was taking on

in having my main crashing represent

a child who had disabilities it

required a lot of research, which I

did with Whizz Kids, a wheelchair

charity in the UK. As I started with

a song. Music has been my life for

14 years, so I carried on writing

music as I was writing the book. I

got to the end of the novel with a

story and ten songs and it felt

like, well, there is a musical

there.

When I finished the novel. There was

a small group of people that I

wanted to read it to give me

feedback. I have been lucky enough

to work with a director called

Michael Gracie, he is in a great

Christmas film this year.

I sent this to him to see what he

thought and he said to make a movie

out of it.

That is cool.

It was just the first draft. I had

not finished the book at the time.

Terrifying!

A lot of pressure on the

book. But it meant there was a

bigger vision for the

Christmasaurus. And I new there was

possibly a film a stage show, and

then the book came out last year. So

I was terrified about it. It was my

first novel so completely new.

So, you are making it into a film?

We are developing in into a movie.

So it has grown far beyond...

I keep

having to pinch myself. Within a

year of the book coming out. We are

on stage. We open at the Hammersmith

Apollo. There is a stage version of

it.

On the 21st to the 28th.

Yes, over Christmas.

And as you said, you have your wife

involved, your mates involved. If

you're going to work Christmas,

let's drag them all in!

Yes, wife,

sister, friends, Santa and a flying

dinosaur!

What's not to like!

It's

been amazing. I wanted to make a

Christmas album forever but not all

of my band mates share my weird

obsession with Christmas. So this

Christmasaurus is my way of venting

that!

So, the rib-eye is resting. I

like it rare. I hope that Tom does.

The onions have been blanched for

ten minutes to soften. I will grill

them and put them into the salad.

Here are fresh herb, basil,

tarragon, coriander, a little bit of

chicory in here, brussel leaves,

which are put on the grill to soften

a little bit. And that is pretty

much it.

This is the dressing, I would use

clementines, a bit of ginger and

garlic, some soy

clementines, a bit of ginger and

garlic, some soy,

Thai fish sauce

and sesame oil, that is it. Let's

get on...

What about the scallops?

They are going on in a moment, but

well spotted, Hugh. That is an

integral part of the dish that I had

almost forgotten.

Where are they

from?

These are dived scallops, we

always use dived ones.

I approve of

that.

Does that make it very

difficult for you to eat out?

I am

conscious of things like that, I

like to know that scallops have been

hand dyed rather than Dredge, it is

quite a damaging form of fishing.

And they are better quality because

they do not get bashed up. Selnaes

hand-picked, dived scallops.

There

is my dressing. Tom, doing my

homework in my room last night...

OK, that's good!

LAUGHTER

No, it is. Doing my homework and got

quite emotional. You have got this

ridiculous wedding speech, and when

I say ridiculous it is ridiculously

amazing, it is almost, I think,

online to show everyone else, other

grooms...

Just to show up?

Yes,

quite frankly. You reckon you did

not like giving speeches.

I hate

public speaking, I am terrified of

public speaking. I think I have

cheated my way out of this because I

write songs and dicing for living. I

was touring just before the wedding.

-- write songs and I think for a

living. I was trying to write the

speech in hotel rooms and I could

not even deliver it into the mirror.

I am amazed at that.

I am really

comfortable singing on stage, but

standing up and public speaking it

just terrifies me.

But now you are

live on TV.

Don't tell me that! In

your wedding environment, all of

your friends and family are right in

front of you...

They are probably

watching now!

You, if you can put

him off...

I just thought, why don't

I sing it and it gets me off the

hook. And I cheated, I didn't even

write original songs, I basically

rewrote McFly songs to make an

appropriate for the wedding.

But it

really was something else. And when

you think it could not get any

better, you brought naked' choir.

Me

and my wife met when we were 13 at

Theatre school, so I just thought it

would be nice to include where we

met in the speech. So the kids came

in wearing the school uniform that

are used to wear, from the school

where we met.

There was not a dry

eye in the house.

I cried as well.

I

noticed. And the song was All About

You.

I wrote that about my wife,

that sounds romantic but I had

forgotten to get a Valentine's Day

present, some I thought I would

write a quick song as a present for

her. I never intended it to be for

the band. It was the comic relief

single, battled to me by surprise.

It was just something I did because

I forgot to get Terry Valentine's

Day present.

But if you can pull

those cards out of the pack, then

why not go for it?

I don't know how

you're doing two things at once.

To

be honest, I am struggling.

LAUGHTER

I just did a book tour and when

people are talking to me and I'm

signing the book I enter writing

what I am saying.

I have ruined so many copies of my

goodbye just writing hello, how are

you?

You know when you are

introduced to people and as soon as

you put your hand out like that your

ears closed and you do not take on

what they are called, you spend the

rest of the night not knowing what

they are called, I do that. Rubbish.

Anyway, nobody needs to know that!

This smells fantastic.

A little bit of the rib eye, some of

those scallops, thank you very much

for that, Hugh.

That looks good.

It

smells great.

So rib eye is what I

serve microwaved spaghetti hoops

with. This looks incredible.

You

don't have too eat it all.

Please

don't!

I always like cucumber on the

side for decoration.

Oh, wow! That

is amazing! That is so good!

It is

even better with cucumber!

So what will I be making for Tom

at the end of the show?

Will it be his food heaven - crisp

turkey with Bang Bang Sauce?

I'll marinate turkey in buttermilk,

dip in spiced flour, and deep fry.

This

dip in spiced flour, and deep fry.

This is

dip in spiced flour, and deep fry.

This is so

dip in spiced flour, and deep fry.

This is so good!

dip in spiced flour, and deep fry.

This is so good!

I

dip in spiced flour, and deep fry.

This is so good!

I am

dip in spiced flour, and deep fry.

This is so good!

I am glad!

dip in spiced flour, and deep fry.

Then I'll make a spicy

peanut butter sauce,

and serve with spring onions,

toasted peanuts, chilli

and curry leaves.

But if Tom gets hell I'm making

banana cream profiteroles.

I'll make some lovely profiteroles

then fill with cinnamon

and vanilla banana cream,

pour over whisky caramel sauce

and serve with caramelised bananas.

Don't forget, what he

gets is down to you!

You've only got around 25

minutes left to vote

for Tom's heaven or hell.

It could go either way so go

to the Saturday Kitchen website

and have your say now!

I'm just going to stick with this,

to be honest. It is amazing.

We'll find out the result

at the end of the show!

All good? Not with your mouth full!

Now let's join the peerless

Keith Floyd in Brittany.

He's cooking a whole LOTTE of fish!

That awful pun will only make sense

when you watch this!

This is one of France plasma largest

fishing ports, the trawlers fish the

rich strollers -- the trawlers fish

the rich seas near Scotland and

Cornwall. The ship is Mike Hookem is

probably as important as the

skipper, responsible for the food,

morale and the hangovers. -- the

ship's Cook is probably as important

as.

The bream, fish with teeth like

bananas and eyes like jelly moulds,

and the dear, dear monkfish, they

lie in state, the fallen from some

battle, waiting for the last rites

to be performed by a rubber apron

and acolytes before they are shipped

to the tables and stomachs of

fronts.

How can I make the humble and ugly

lotte look as good or interesting is

that splendid dish? I will do, I am

not afraid of French books. I spent

all this time filler ting the lotte,

taking out the bone, chopping up

parsley and garlic and then tying it

up with string, little tiny knots.

Up again, I am trying to talk to

you. I do not have home economists

like some programmes I could

mention, I do it all myself.

We need some creme fraiche, some

white onions sauteed in butter, some

smoked bacon, bunched in boiling

water for a couple of seconds and

strained, a bottle of the Imperial

Muscadet, a glass for myself, a knob

of butter. It is very simple.

All I had to do is put my merry

onions in like that, with

considerable panache, sprinkle my

lardons, get some pepper over the

whole thing, sprinkle in some salt,

and if you can stumble over this

way, he is very tired, he has had a

hard morning, into the oven with a

bang.

That takes about 15 minutes to roast

in the oven, right next door there

is a superb soup factory. I am going

to show you how it is all made. Come

and have a really good look.

This is not the Hubble, bubble, toil

and trouble from an avant-garde

production of Macbeth, this is me

any soup factory, a tinted factory.

Before I hear you cry, what on earth

are you doing eating out of tins?!

This is Brittany, where they put

things into tins that taste good.

This is an amazing fish soup which

100 years ago, in the kitchen of the

restaurant I was just working in,

they started putting it intends to

sell to their client who thought it

was so good they wanted to take at

home. The business has kept

developing and the amazing soup is

sold throughout the world. Come and

have a really good look.

This has no EE numbers, no

preservatives, it has monkfish, bits

of lobster, Langa steams, olive oil,

butter, fresh leeks. I was a having

a glass of orange juicier or the

night and a blow came in with little

wagon laden high with leeks. He's

said that he provides the leeks for

this soup factory and was very proud

of that.

I am only making the television

programme as a part-time job, I have

to make this soup! We have too

stirred them to make sure they are

cooking nicely.

-- we have to stir them. I can taste

them with these rubber gloves on,

but with the tomato puree, olive oil

and these fresh ingredients, this

soup, whether it is the very strong

fish soup, the soup de poisson, or

the rich lobster soup, or the creamy

veloute, it is wonderful.

But now I think my lobster might be

cooped!

-- might be cooked. It should be

well cooked by now. Pop down here a

second. I had to get the offending

beast out. Sizzling to perfection.

Carefully together, let's do this

together, Clive. Put that there. I

have forgotten the wine, we need to

add a little white wine. To help

make the sauce. And all those

crashing and burning results in a

superb dish in a moment, as you will

see.

That was not a spoon, that was for

straining sources! Take up the

pieces of bacon, put better around

it. Stay there, stay there. I told

you to stay there. I need to get

some things from over here.

A little bit of creme fraiche, not

too much. A knob of butter. We

taste. Very, very good. Now we get a

la strainer, we strain the sauce

over it, which is extremely

brilliant. I have forgotten

something else. This is my first

cooking sequence in this part of the

film, always a little nervous. A

feud chopped shallots, spread out

the bacon. A masterpiece. To prove

it, I will cut a slice of the roast

lotte and I hope you will see pure,

succulent, white pieces of fish.

Delicious. Do you mind if I have a

small bite? And a piece of bacon.

Here is one of me and enjoying

myself.

Classic Floyd there,

looked like a health and safety

nightmare in that soup kitchen!

That series was filmed in 1987,

and nowadays monkfish

should be used sparingly,

and always sourced sustainably.

Right, still to come,

Nigella Lawson makes

an impressive chocolate salami.

She creams butter, sugar and eggs

then adds dark chocolate,

chopped nuts, crushed amaretti

biscuits and Amaretto

and shapes it into a log.

Then she ties it up with string just

like an Italian sausage.

Naughty but very nice!

It's almost omelette

challenge time!

Tom, this weeks' puns

are all about you!

Strong start, goes downhill

from here:

Chefs, OBVIOUSLY your

omelettes must be edible,

and should MCFLY off

the pan and onto the plate.

Don't take ages, coz

we're all POOPED!

I'll SHINE A LIGHT on them, and if

they're runny you're McBUSTED!

Did you get those?

Brilliant.

Will Tom get his food heaven - crisp

turkey with Bang Bang sauce?

Or his food hell, profiteroles

with baked banana cream

and whisky caramel?

There's still a chance for you to

vote on the website and we'll find

out the results later on!

out the results later on!

Quite a treat, Hugh

Fearnley-Whittingstall, you are up.

Very excited to meet you, I have

never met you before, apart from on

my telly! What are we cooking

question

a recipe from my new book,

Much More Veg, which is about

getting people to cook and eat much

more veg, barely enough. Big on some

hearty winter veg, Brussels sprouts

with the lovely top on, it is great

people are selling them on the

stalk. You are peeling a parsnip for

me, which is what I need. I will

prep parfait Swede. These are such

humble ingredients, inexpensive

winter veg. -- I will prep half a

Swede. Shallots, pearl barley, into

a hot pan, they will start with a

really good sizzle. With that in

mind, we were talking about rape

seed oil, the good thing is you can

heat it nice and hot and use it as a

sizzling oil, it is also a nicely

full flavoured salad oil. I like the

way you have done the parsnips.

I

did them how you till be to do them

in rehearsal!

A tiny bit smaller,

some of those big ones.

Is that how

brussel spreads actually grow?

On a

stalk like that.

There is a variety

of brussel spreads that grows with a

stem so long that after you have

harvested the spreads you can use

the stem as a walking stick. It is

called the walking stick sprout.

Is

it as strong?

Yes, because it dries

out as hard as wood. You can do the

same with Kayal, there is a walking

stick Kayal.

Hugh, you have written 20 books.

Have I? I had no idea.

Yes, now, this is number 20, it is

vegan, did you intend it to be

voguan?

I definitely wanted to leave

out the dairy. The first River

Cottage veg book did have dairy, and

more conventional ideas. But with

the new book, I wanted to show that

plants, vegetables should be front

and central in everybody's kitchen,

not just if we are vegetarian or

vegan but we omnivores should be

taking vegetables seriously as

principle ingredients. I put

everything in there but the crucial

sprouts.

That is something we have lost. That

we make the protein. Main event?

Meat and the fish, which you and I

both enjoy, they are ingredients

that relegate the veg to an

afterthought. Putting it on the

side. Veg is about getting

vegetables into the middle of the

kitchen and doing things with them

that you don't necessarily do so.

I want to turn up the heat and brown

the vegetables. And caramelise them

like I would a meat for a stew. You

can see the colour coming on the

shallots.

So you can do this in a roasting

tray?

Yes. And you can roast the

vegetables as they are now with a

little seasoning. I will add some

bay leaves. Roasted in a hot oven

for 45 minutes. The brussel sprouts

get toasted and a little burnt on

the outside, the parsnips get the

caramelised edges and the shallots

as well will be sweet. But all of

the flavours are in here, I am

letting them burn a little bit

before I add the rest of the

ingredients.

I thought what was interesting

earlier but using the Swede... So

you have the bitterness rather than

sweet veg? Ffrjts you did this dish

with leeks instead of the sprouts

and carrots instead of the Swede, it

would be OK but it would be too

sweet. When you are building

flavours in a vegetable dish you

want to balance the sweetness with

bitterness. So cabbage and brussel

sprouts have the bitter taste. The

Swede is a barassica, the parsnip is

a member of the carrot family which

is sweet. So these have that bitter

note.

So what you have done is great.

These are the brussel tops. The best

bits. And chop that fine with

walnuts and garlic.

Yes, and a little lemon.

Lemon zest and into the bowl, do you

know what? It is time to deglaze the

veg so. A good time for cider. Are

you ready for cider, Matt?

Cider!

Christmas partagges!

Where is mine?!

I will try some.

Don't forget if you want to ask us

a question this morning,

you can tweet us a question

using the #saturdaykitchen.

And don't forget to vote for Tom's

food heaven or hell on our website.

Now, I am adding the pearl barley.

It will thicken the sauce for the

dish. I have rinsed it to take some

of the starch out.

It helps to

flavour the dish?

It intensifies the

veg. And like the burning, you

always burn the vegetables to bit to

get the caramelisation. I have veg

stock going in. Just enough to cover

the veg.

And there are chestnuts here?

They

have to go in. These are beautiful.

These have been roasted and peeled.

They are big, I will break them in

half.

You can use the tinned chestnuts.

But the fact that they were fresh

and have been roasted and peeled.

There it is adding a lovely balance

of flavours and it will simmer

gently like a stew. About 45

minutes. I would never boil the

sprouts in water for that long as it

becomes insipid but there is so much

flavour, the flavours mingle. The

sweetness from the onions, the

slight bitter note of the brussel

sprouts and by the time that we

finish it is all looking hearty,

peasanty and earthy and you can see

that the barley has thickened the

sauce.

You could use spelt as well?

You

could use pearl spelt.

Could you use

rice?

You could but I would rather

use a field grain like barley on

spelt. If I would use rice, I would

use brown rice as it is nutter. But

the fun thing with the brussel top

pesto...

This is delicious. I was in

two minds about it yesterday.

It is interesting.

I thought it would be irony but it

is delicious.

It introduces fresh notes into the

dish and full on flavours like the

garlic and the lemon. I will stir

some of this in.

I want the raw garlic to hit the

heat of the pot.

So cook it out a little bit?

Yes, I

am going to be... That will go there

for a second.

I want the heat for half a minute to

take the edge off the raw garlic and

the sprouts. So then I will ladle it

back in. We will never know that has

lots of lovely juice and loveliness

in it.

It looks loo I can gremolata.

It does. The fresh green whacks in a

really extra boost of flavour at the

end.

Make sure we get chestnuts there.

Take a sprout out, put a chestnut

in. And to finish it, some of the

super raw over the top.

That is really gutsy.

That is a real kick of flavour.

Remind us of what this is?

It is

parsnip, sprout and chestnut hotpot

with cider.

Delicious! It goes quick, doesn't

it?! Right, there you go, Tom.

Thank you very much, that looks

fantastic.

And it is.

It is a great dish.

There is something Italian about

this.

It

this.

It is kind of like...

Like a soup,

very bold.

And the barley make it is like a

risotto.

A peasant dish.

What can we drink with this?

In

celebration of great British

ingredients, I have chosen a British

beer to go with it. It is Sharps Sea

Fury Exceptional Special Ale, it is

brewed in Cornwall it is a bitter

ale, brewed in 1996 for the

fishermen that come in from the day

boats. Looking for something hardy

to warm up their cockles.

Sometimes literally!

Thanks for

that! Cheers!

Would you like the

cider?

It has lovely malted notes in

it. Roasted barley. And dark berry.

I do like the glasses. It is quite

receiptow!

Mine is just a half!

Sorry about that. There is more!

Only met you 20 minutes ago, now we

are sharing beer...

It has lovely

hops in it. It is very elegant.

All good?

That is fantastic. Very

nice.

It is very festive.

Gutsy flavours.

Gutsy flavours.

Now let's catch up with Si

and Dave the Hairy Bikers,

continuing their 12 foodie days

of Christmas with

continuing their 12 foodie days

of Christmas with

a trip to the panto!

On the sixthth day of Christmas, my

true love said to me, six geese

allaying, five gold rings, four

calling birds, three French

hundreds, two turtle doves and a

partridge in a pear tree! Yes, dude,

now I finally get to cook a

traditional roast goose with all of

the trimmings. If you fancy

something different to turkey, goose

is a great alternative.

Big frocks

and food. What could be better?!

Oh!

This is magical. All the Christmas

pantos and the glowing Rosie faces.

The tears and the laughter.

And a goose. We have one to cook.

We have. And we also have its mother

to meet! I can't believe it, we are

meeting Mother Goose.

Six geese a laying...

Oh, God, he's

off!

Well, it is panto! This has to

be the spookiest kitchen we have

ever cooked in.

It is under the

stage!

Full of memories, ghosts, the

theatre, it is the grease painted

the limelight. It is all here.

Goose!

Baste, season.

Where is the salt, dude?

It's behind

you!

Oh, man!

No, it's over there!

A

good panto is supposed to direct

you!

No it hasn't!

Now, mother Goose

is giving us panto tips. So it is

frocks and make-up for us. I always

wanted to dress like Pat Butcher.

I couldn't decide what colour to

give you, chuck, you have the lot.

That's better, look at that.

Whatever happened to the Beverley

sisters? Forget your names, I will

give you panto names now, Davoria

and Simonella!

I'm so glad to be

here.

I have spent so long on my

own. This is the first Christmas

with company, identify I've had for

ages. Let's make scones. I have no

currants.

I have some.

Where did you find

these?

From behind the rabbit how

much!

You terrible tyke.

We have a fantastic festive feast

for you!

Shall I carve?

You can be mother.

I think we can cook better than we

can panto.

I tell you what, don't

give up the day jobs.

This is tradition I that I love.

Brilliant.

I will do it that way.

I'll get that one.

I'll take that one.

One, two, three!

Oh, merry Christmas. I nearly lost

me wig!

Even though I love a frock,

we have to get on.

Now, for the next line of the song,

seven swans I swimming and we are

lapping it up later.

First, I want to take part in this,

and we have got lots of goose fat

for the occasion.

I am all pantoed up. I love it.

Brilliant.

What is next?

Seven swans I

swimming. Fancy a swim? No! It's a

great British Christmas tradition.

Everywhere from the Irish Sea to the

Serpentine, everyone is doing it. A

layer of goose fat. Come on!

Absolutely not!

Just a dip?

No! But

I will grease you and when you go

in, I will stand on the side to make

sure that you don't drown. Health

and safety!

I feel so safe!

Look, there are

Look, there are loads of folk!

Allegedly it keeps you warm and you

do not feel the chill at all.

You

are mad. No self administration. I

don't know how else to do it.

are mad. No self administration. I

don't know how else to do it.

God,

that is cold!

It is like a self

basting turkey!

Call me butterball!

People see you lose most of the heat

out of your head, this is not true.

You lose most of their heat out of

your butt cracker! Glasses! See if

it works.

It's lovely!

# Born free! Luke as free as the

wind blows.

It is supposed to be at Swan

swimming, elegant.

Does it work?

It

Does it work?

It takes your breath

away.

I'm not surprised. Thank you,

boys. Truly terrifying, all sorts of

wrong!

That is it!

The heaven and hell

vote is now closed.

Tom's destiny is decided!

And we will reveal the results

at the end of the show.

My favourite part of the show, next.

Now let's take some

calls from our viewers.

K from Telford?

I have got a loin of

venison which I am hoping to use for

Boxing Day and have never really got

a clue what to do with it. If you

have any nice recipe ideas?

You

could cut it into a small piece like

that, pan fried and put it on a

serving dish, and you can do like

Matt did before, throw in some

brussel sprout leaves, a dressing

with extroversion olive oil or rape

seed oil, balsamic, salt and pepper,

granted on all pecorino cheese, job

done. Fantastic carpaccio starter.

Tom?

Richard Dowling says we have

just started an allotment, can you

tell me some must have veg varieties

that I will not necessarily find in

the supermarket?

When you are

growing your own it is a good

principle to grow stuff that is not

easy to buy, things like Crown

Prince squash, lovely, big, creamy

and green. But fresh potted Baby P

is straight from the part as well,

even pees in the pod from the grocer

have been around for a day or two

and are not as sweet. Grow the

vegetables you love to eat on the

ones that are harder to buy fresh.

He is, broad beans, baby waxy

potatoes. It is the freshness, the

things that taste so much better

when you pick them. Asparagus takes

time investment but if you grow your

own it is so sweet you can eat it

raw.

June from the Isle of Wight?

What can I cook for my daughter, she

is the gun? But McRitchie is vegan?

Christmas dinner?

Your daughter will

find lots of exciting recipes in my

new book!

LAUGHTER

For a specific Christmas suggestion,

because vegans do not want to feel

like they are missing out, I would

go for a stuffed squash, roast a

squash, scoop it out, browse the

bits from the late and some other

vegetables, pile the roast

vegetables back into the squash.

With it a fantastic vegan gravy,

there is a nifty recipe by myself on

YouTube which goes with a really

well.

You are the king of plugs!

Thanks to all our callers aren't

treaters. Scott Mills was on the

programme and his co-host Chris

Stark could not believe that he came

on without him, so we promised him

that he could do a report for us. He

is on the phone. How excited are

you?

This is the best day ever.

Scott Mills decided to slate me by

going on the show when I was away

filming. All my family are watching.

My mum, who is never interested in

anything I do, is watching right

now. Best day ever.

The fact you are

on national radio every day does not

bother her?

Not at all, it is all

about Saturday Kitchen.

I am still

looking for a date for Innuendo

Bingo. One of your regular DJing

Giggs is for the National Federation

of Young farmers?

There are a

brilliant organisation, thousands of

young farmers up and down the UK.

They throw amazing parties. They

unite young British farmers, who are

often quite isolated, great

organisation. You guys and Saturday

Kitchen thought I could meet them

and see what they get into at this

time of year.

They have a reputation

as big party animals, but at this

time of year they do a lot of

charity work?

They do a lot of good,

especially at Christmas time. They

do a lot in the wider community.

That is in the VAT. Thank you.

Hopefully you will do many more for

us. Let's have a look.

Since I started DJing the young

farmers up and down the UK I have

become a bit obsessed with what they

stand for and are all about, so I

have come to Ashford in Kent to see

some of the good they do at this

time of year. Tell me about Young

Farmers?

It started in 1921 in

Devon, now the National Federation

has around 26,000 members across

England and Wales in 291 clubs, it

is a great way for people in rural

areas that could potentially be

isolated to come together and make

friends.

And they do loads of good,

roads for charity?

Last year we

raised around £1.2 million across

national young farmers.

At Christmas

you do quite a bit?

It is a really

giving time of year, and very

special for us because we can give

back to the community. We get

together with Age UK and deliver

hampers through Ashford, and I'm

sure the elderly appreciate the

company, it can be a lonely time of

year.

Sounds amazing, let's get

involved.

Jenny, we will fill these empty

boxes.

It is the main event of the

get, we usually get 30 to 40 people

packing their hampers with fresh

produce.

Everyone from a shred Young

Farmers chips in?

It is mostly

donated by one particular farm.

And

if you're going to cook a Christmas

feast Eumaeus Rahat the best

possible ingredients.

Loads of

vegetables on Christmas Day, fresh

produce can be expensive, so it

helps the elderly out.

Especially in

the winter it can be more difficult?

You have to heat your house, so a

little bit of help here and there.

Why do you think this is so

important?

As a club we like to put

back into the community, the hampers

go to people in the local area, we

really enjoy helping people at this

time of year.

I thought it was such

a good idea to give back to the old

people, they did their bit for the

community when they were young so it

is nice to give something back to

them.

I live on a smallholding with

horses, llamas, goats and chickens.

That's awesome.

It is important for

the elderly to realise that the

young people still do things like

this.

And I am noticing little

treats like marshmallows?

Marshmallows and you cannot go

without tea bags.

Sometimes they

like to invite is in and have a

chat, it brightens up their day.

So

you get to bring this nice food over

and you get to eat it, is that the

general idea?

We try not to, but

sometimes the biscuits do get

opened!

Why not?!

Hello! We have got your hamper. How

does getting this hamper make you

feel?

It makes me feel somebody

likes me and there is good in this

world after all. And especially nice

to me.

What the Young Farmers Hadden

today, giving out these hampers, it

is a good thing that they do, right?

Yes, and I am glad other old-age

pensioners are having some as well.

You are awesome, Patricia, give me a

cuddle.

Oh, I say!

That is a taste

of what the young farmers in Ashford

are up to, but you don't have to be

a farmer to join, so why not find

your local club and sign up?

If you live in a rural area

and are aged between 10 and 26

you can join your local group,

they do some great activities,

and you don't have to be a farmer!

Thank you, Chris.

Right!

It's omelette challenge time.

Francesco, the board has been

cleaned up since you were last on,

and Hugh it's your first time

so let's recap the rules:

The aim is to make fast,

edible 3 egg omelettes that are good

enough to feed to our hungry crew.

CHEERING

But if they're not they'll

go in the compost bin.

BOOING

.

So will it be CREW or COMPOST?

Your time will STOP when your

omelettes hit the plates.

Let's put the clocks on the screen.

And to help you along we've got

a track from Tom's show

The Christmasaurus.

PRS! What is this song?

It is

Centre's favourite Christmas song.

He likes it because it is about him.

-- it is Santa plus my Christmas

song. It is from The Christmasaurus.

I like this Christmas music. I am

feeling jolly about this.

I am

making one of my daughter's

favourite envelopes, sardine and

peppercorns. -- favourite omelettes.

Beautifully, sustainably sourced.

That was very quick, I am going a

bit slower.

Oh, no, no! He has got

the white truffle out! Where is this

going to go, crew?!

I want to get

that finished in the middle.

Francesco, are you this generous in

your restaurant?!

Not really!

Francesco, are you this generous in

your restaurant?!

Not really!

Watch

the egg behind you. Egg incident.

These both look delicious. You can't

smell his truffle even migrating my

sardines.

I can smell the onion.

--

you can smell the trouble.

Can I

try?

Please. I just want to look at

it and smell it. Amazing. OK. Can we

get an idea on the cash value of the

white trouble? It is all

sustainable, that is the main thing.

That is for the crew! Francesco,

52.2, nice one. Whew, one minute 25,

pretty good. You are there. Nice

one. Two very delicious omelettes, I

like this new twist.

So will Tom get his food heaven,

crisp turkey with Bang Bang sauce?

Or his food hell, profiteroles

with baked banana cream

and whisky caramel?

We'll find out after Nigella Lawson

has showed us how to make her

MUSIC PLAYS

I do know that this is supposed to

be the season of peace and goodwill.

But I have always got time for a

little bit of kitchen violence.

But I have always got time for a

little bit of kitchen violence. I am

bashing 250 grams of amaretti, and

they are for my salami. I haven't

gone completely mad, the salami is

not made out of pork, but out of

chocolate. Really glorious dark

chocolate, 250 grams. It is cooled

but I will let it cool a bit more.

Then I can get on with creaming some

better. I have 100 grams of butter,

soft and unsalted. -- I can get on

with creaming some butter. And I

have 150 grams of sugar. I want

these mixed until they are light and

fluffy.

I have announced this as a chocolate

salami, but just for now, think of

it more as a chocolate refrigerator

K, Italian style.

This is lovely and creamed. Three

eggs go in.

Couple of spoonfuls of Amaretto.

Mmm! Before I add the Chaplet I want

to add a couple of spoonfuls of

cocoa. -- before I add the

chocolate. Stirred this. This recipe

is an indulgence in more than one

way. It is both deliciously decadent

and also... Just a bit of whimsy.

Normally I don't go in for whimsy,

but at this time of the year I feel

a certain amount of playfulness is

to be encouraged.

You've got to scrape up everlast

bit. And this smooth ticks tower is

now going to be roughed up by 75

grams of chopped almonds. I like the

almonds which still have their skins

on.

-- smooth mixture.

And a bit less, 50 grams of chopped

kiss tachows.

-- pistachios.

I have one more ingredient to add

but moren pleasant to do by hand.

The remaining ingredient is this

bagful of crushed amaretti.

I need it to sit in the fridge just

to firm up a little and then all

will be made clear.

So my chocolate mixture has firmed

up just enough, I'm hoping, to be

able to turn it into a salami! I've

overlapped two pieces of cling film.

Now I am going to form this roughly

into a log, about 30cms long.

I'm going to wrap it in the cling.

And roll this, rather as if it were

itself a rolling pin. This is what

will make it look more like a salami

later.

I want to get the tapered ends

almost as if it were a proper

salami.

And now this goes in the fridge to

set.

And then the magic happens.

Once the chocolate salami has been

in the fridge long enough to sit

solid, I sit it on some baking

parchment. Then snip away at the

cling film, removing all, apart from

the two pieces at either end. Then I

douse and dredge liberally with

icing sugar. And I string it up by

first cutting a length of string

about six times as long as the

salami. I tie the string to one end

of the salami and I start to looping

it around and threading it through.

I carry on for as long as my

patients and time allows. Once it's

fully stringed it really does look

like the sort of salami you would

see in the Italian delhi with the

meats but of course, it is

deliciously sweet and is the perfect

slice to cut when a friend comes

round, or, should you be lucky

enough to have any time in the

kitchen.

kitchen.

Thanks Nigella, the

perfect seasonal treat!

Right, time to find out

whether Tom is getting his food

heaven or food hell?

So will Tom get his food heaven,

crisp turkey with Bang Bang

sauce? Or food hell,

banana cream profiteroles?

Lovely turkey.

And hell. Banana.

I'm distracted by the hell over

there.

Well, I can see that 63% of the

voters went for heaven! Yes! They

like you, Tom.

So you won't be needing the whisky.

Dear Lord! It has all gone off

piste! I will

Dear Lord! It has all gone off

piste! I will dive into it.

I will

dust this?

Yes, please. There is

onion powder, baking powder,

cayenne, Sichuan pepper, smoked

paprika.

Right, this turkey. It's a big old

turkey thinking thighs here.

The deep fat fryer ready to go?

Hugh

is all over this! In case you are

not following this! So, Tom, I have

got...

That whisky really works!

So,

I have the turkey mix. Dice it up

and marinade it in buttermilk. There

is high acidity in the buttermilk.

It helps to break down tough sinews

and fibres. Marinade it overnight.

So not too long. The spices are

going in are five spices and

coriander seed and then, like Hugh

has done, you take it out of the

buttermilk, dip it into the seasoned

flour. And deep fry it, basically.

I have to get this on swiftly. This

is the magic coating. It makes it

taste fantastic.

My mouth is watering.

The buttermilk

forms as it makes contact with the

flour. It's a good job for sticky

fingers but I have to get it in the

deep fat fryer soonish.

I love this dual cocking going on!

In here are five spice, coriander

seeds and the buttermilk. You can

easily get a hold of this. Give it

is good old marinade.

And put it in the fridge overnight.

So we are about five minutes, chef,

on the turkey.

Hugh, is your River Cafe days coming

back to you?

Yes, have never been

under so much pressure in a kitchen

since the day I was fired for being

in the River Cafe.

Where were you

fired?

For being too messy. I had to

make rapid career choices. It all

seems to have worked out OK.

I was going to say! So, Tom, while

this is going on. You are a huge

vlogger?

Yeah, I do. On you tube.

You do this every day?

Not every

day. My sister started me doing it.

She was vlogging. She tried to

conhave beens my to do it. I thought

I would give it a go. I didn't know

what it was. Then I realised it was

a really good way of being creative.

Irstarted vlogging weekly to my

sister as we didn't see each other

often. So we would do video dairies

of what we were up to stay in touch.

Then it led me on to making slightly

more creative videos.

In my emotional state, after I

watched your wedding video, I

watched the one you did with your

wife from bump to birth!

When she

was pregnant!

You documented every

single day!

I wanted to take

photographs and thought there would

be a way of putting it together in a

video to see the time-lapse.

I wanted to try to get music into it

and write a song for my son.

Well, I have to say, it struck me,

it was quite, without blowing too

much smoke, it is quite

McCartneyesque. It reminded me of

Willow. Very gentle.

He was a huge influence of mine.

Did you meet him?

I did. He did a

magic trick for me.

That is a bit weird!

Yes, bizarre.

But an amazing moment. It is amazing

to look back and see that moment in

our lives when my wife was pregnant.

Did you release it?

I just put it on

the you tube channel.

Guys, the Bang turkey is done. It is

full of bang. And there is a bit

more kick to come.

It looks amazing.

To be honest, you have got... I tell

you what, let's cut into that.

It is definitely cooked through. I

have tested a couple of pieces.

Beautiful.

Are you going to pull this together

Matt? How do you want the sauce?

Whoa! Let's dial this back! So, now

I need a plate. Hugh, you have

kindly used my serving plate! So

let's pick a nice one. Is that nice?

A beauty.

Hugh, could you fry the curry leaves

for me.

Yes. They will be only a few

seconds.

Before this splits, can I do

something? I did do some work?

That

is fine.

So, the peanut sauce. Peanut can be

a tricky one. As soon as you get

water near it wants to seize. It is

like chocolate. There is sesame oil

and chilli.

I like a little but not in company,

I sweat! It is a bit embarrassing!

That's attractive! So, sweet chilli,

soy and sesame oil and loosen it. If

it looks like it will split, add a

touch of milk. The proteins bind it

back together. That's pretty much

it.

So. How are we looking Hugh?

Good.

The curry leaves are good to go.

I have chillies here, my garnish.

Let's fry some of them and keep some

raw.

You are in charge of the frying.

A

quick frazzle!

I love fried chilli.

Anything else to be frazzled?! I can

frazzle anything for you.

OK. I reckon we can start to plate

up. So, Tom, what are you up to for

Christmas? You have two days off?

Christmas Day and Boxing Day off.

All of the family are coming to

ours.

Hanging out with the same

people you are working with?

Yes,

all over Christmas. But we are doing

different things. We get Christmas

Day together, so we are spending the

Christmas period together.

It is a good job you all get on?

It

is, yes.

So, let's start piling it up. A bit

of this for the texture. Pile it up.

Do you want me to caramelise bananas

to put on the top?!

No! They've

gone!

Are you sure? I'm sure it was

on the dish? I will quickly deep fry

a banana!

Right, we have some of