0:00:08 > 0:00:11Good morning, it's time to kick-start the weekend with fabulous
0:00:11 > 0:00:18from world renowned chefs, I'm Donal Skehan and this is Saturday Kitchen
0:00:18 > 0:00:28Live.
0:00:38 > 0:00:42Welcome to the show, its Chinese New Year special so who better to join
0:00:42 > 0:00:47us and to chavs who have transformed the way we cook and eat Chinese
0:00:47 > 0:00:51food, it's Ken Hom and Ching-He Huang. And we have Susie Barry
0:00:51 > 0:01:01unwinds as well, welcome to you all. It's going to be a long show, I have
0:01:01 > 0:01:07murdered that Chinese greeting in rehearsals!Fairly good.That's
0:01:07 > 0:01:17happy New Year in Chinese. Khan in Cantonese. My goodness. Now we need
0:01:17 > 0:01:26to talk about the dishes you have cooked us, Ching-He.My dish with
0:01:26 > 0:01:31noodles will bring you luck and prosperity and maybe a new baby.
0:01:31 > 0:01:36I've just had a baby I don't need another! Ken, welcome back, it's an
0:01:36 > 0:01:41honour to have you. Nine I'm doing this country's favourite Chinese
0:01:41 > 0:01:45dish, chicken with black bean sauce and it brings a lot of fortune. Its
0:01:45 > 0:01:51you because it is the first one you auditioned with with the BBC in
0:01:51 > 0:02:031984.1983!And Susie, you have a lovely one.Yes I think we might
0:02:03 > 0:02:07have a Saturday Kitchen first especially for Chinese New Year, you
0:02:07 > 0:02:10have probably guessed and with heaven and hell it depends how it
0:02:10 > 0:02:17goes that we might even have cider in the mix.In for a treat and as
0:02:17 > 0:02:21usual fantastic films from some of the BBC's biggest food stores
0:02:21 > 0:02:27including Rick Stein, the Hairy Bikers, and Nigel Slater. Next star
0:02:27 > 0:02:32of stage and screen who has had audiences in stitches with his roles
0:02:32 > 0:02:39in things like Adrian mole and Green Wing, for TV series and busy
0:02:39 > 0:02:43underplay and he's still found time to join us, please welcome the
0:02:43 > 0:02:48brilliant Stephen Mangan! How's it going. Welcome to the show.Thank
0:02:48 > 0:02:56you.I'm obsessed with your new show, Bliss. It's fantastic, you've
0:02:56 > 0:03:03had me cringing behind a pillar of it!That's what we wanted!Are you a
0:03:03 > 0:03:07foodie?I'm particularly interested in food today because I haven't had
0:03:07 > 0:03:10any breakfast! But food is on a flight 's great pleasures, I love
0:03:10 > 0:03:18it.Will make things interesting field because you will face food
0:03:18 > 0:03:26heaven or food hell.Food heaven, I love shellfish, most
0:03:27 > 0:03:29love shellfish, most types of fish, shellfish, and spices so I'm pleased
0:03:29 > 0:03:38to be on earth can and Ching-He.And tell us about your food hell.Goat.
0:03:38 > 0:03:43Goat meat, goat's cheese, good milk, what is the point. It just tastes of
0:03:43 > 0:03:51goat. Why do we have all these things!What did goat ever do to
0:03:51 > 0:03:56your!They can live their own lives! We will see what the viewers do for
0:03:56 > 0:04:01you. If you have your haven't I will give you a dish that combines
0:04:01 > 0:04:08mussels and spices, and I will add some sizzling shallots and Chile,
0:04:08 > 0:04:11boiled them an Irish cider and stir them in cream and serve them with
0:04:11 > 0:04:17fruit. That will tie in with your Irish roots, potatoes and a bit of
0:04:17 > 0:04:24cider. But if Stephen that's how it will be godforsaken goat and
0:04:24 > 0:04:29couscous, a Moroccan territory with marinated goat, sultanas and to add
0:04:29 > 0:04:33insult to injury or serve it with couscous and pomegranate salad.
0:04:33 > 0:04:37You'll have to wait until the end of the show to find out which one of
0:04:37 > 0:04:42the viewers have voted for. Everyone go to the programme at a website and
0:04:42 > 0:04:49get voting. And we want your questions, ask the experts anything.
0:04:49 > 0:04:54Get styling now. As always you can join the show and social media as
0:04:54 > 0:05:05well. It's time to get kicking. We will leave the goats here, and
0:05:05 > 0:05:10Ching, let's go.People will think it is the year of the goat! No
0:05:10 > 0:05:16pressure.You'll have to decode it. Tell us about the fish.Hong Kong
0:05:16 > 0:05:19style fish balls with squid, I've got haddock, a lovely piece of squid
0:05:19 > 0:05:25and we will serve it with dark soy noodles. Now this is inspired by the
0:05:25 > 0:05:35Cantonese style of cooking, which sounds like "Godfather"!You and at
0:05:35 > 0:05:39Ken then, he is kind of the Godfather of Chinese cookery! Donna
0:05:39 > 0:05:46-- you looked at Ken!I hope he approves of this dish.People are
0:05:46 > 0:05:52saying on the Twitter that they think that Ken is your dad, Ching.
0:05:52 > 0:06:01Can we debunk this rumour?Here's my dad!Adopted her!Everyone has been
0:06:01 > 0:06:08asking if Ken is my dad, and my dad is so jealous.Tell me what you are
0:06:08 > 0:06:16doing in here.We have fish for prosperity, squid for texture, we
0:06:16 > 0:06:23have oyster sauce, ground white pepper, Shaoxing Rice Wine which is
0:06:23 > 0:06:27my favourite Chinese ingredient, cornflour and one egg white. This
0:06:27 > 0:06:34will help bring the fish and the squid balls together.That adds a
0:06:34 > 0:06:40bit of interest!And so you pop that in and it is making fishcakes, and
0:06:40 > 0:06:46this is one of my
0:06:47 > 0:06:52this is one of my favourite dim sum dishes in the restaurant.Can you
0:06:52 > 0:06:57use it in a dim sum dish?You can use the filling in the spring roll,
0:06:57 > 0:07:01we will fry until it is golden brown. Everything has to be golden.
0:07:01 > 0:07:07It's a sign of prosperity.Even when it is not Chinese New Year Ching
0:07:07 > 0:07:10tends to tell me all about the symbolism in the Chinese culture.
0:07:10 > 0:07:15What is interesting about this is that you are looking for golden
0:07:15 > 0:07:20balls. Tell me why it is so important especially at this time of
0:07:20 > 0:07:27year.In thousands of years of traditional culture you have a lot
0:07:27 > 0:07:30of symbolism so in Chinese characters, a lot of words have the
0:07:30 > 0:07:36same sound as another meaning, if that makes sense. For example, we
0:07:36 > 0:07:41have a word which is the word for fish and it is also the word for
0:07:41 > 0:07:51abundance in Mandarin. So we love to associate certain words for like,
0:07:51 > 0:07:55prosperity, so a word means abundance so we have the fish and
0:07:55 > 0:08:00Chinese New Year.I feel I can't move for symbolism! How can you keep
0:08:00 > 0:08:05up with it, do you learn it as a child?I love it. It's just
0:08:05 > 0:08:12interesting to me. I keep learning all the time. It's all about
0:08:12 > 0:08:16tradition and family. You learn as you go along. Don't worry, Donal.It
0:08:16 > 0:08:23is a lot to take an! The interesting thing is, we were talking about you
0:08:23 > 0:08:27using a knife. Technically not lucky in Chinese culture to use a knife?
0:08:27 > 0:08:33For the first year, and Chinese unit -- in Chinese New Year, it is very
0:08:33 > 0:08:39unlikely to hold a knife. So the big Chinese reunion dinner that we have
0:08:39 > 0:08:43is usually the night before, so yesterday was the New Year's Eve
0:08:43 > 0:08:48dinner. And so today, normally people eat reheated food and so we
0:08:48 > 0:08:53don't hold a knife, because if you are going to commit you will cut
0:08:53 > 0:08:59await your luck. So Ken, we are cutting away our like this year by
0:08:59 > 0:09:04coming on the show!Ironic, considering my history with knives
0:09:04 > 0:09:09on the show! I feel I need to be very careful today. You might think
0:09:09 > 0:09:15I am chopping these spring onions strangely but you specifically want
0:09:15 > 0:09:20the red part. Ching is very particular this morning!Ready
0:09:20 > 0:09:28difficult!I would agree.Thanks! Not at all.I like to please.What
0:09:28 > 0:09:34is the interesting thing about the colour red?Traditionally it is
0:09:34 > 0:09:38lucky and it wards away evil spirits, because we believe there
0:09:38 > 0:09:42was a monster, and the word for monster is also the word for year.
0:09:42 > 0:09:48It comes around once a year and it eats humans. So we have to have a
0:09:48 > 0:09:52lot of special dancers and firecrackers to ward off evil
0:09:52 > 0:09:57spirits and this is where the tradition comes from. We are going
0:09:57 > 0:10:01to fry those, if you have time, make them nice and round, because
0:10:01 > 0:10:06roundness is also a symbol of unity. This is what I'm talking about!
0:10:06 > 0:10:10Everything has a meaning and is special. Have you celebrated Chinese
0:10:10 > 0:10:18New Year before, Stephenhaven't, these look great already, it is all
0:10:18 > 0:10:25I can do to stop running over there and eating them now.Ching, in
0:10:25 > 0:10:30rehearsal, you said that you are making eight fish balls because
0:10:30 > 0:10:35eight is a symbol again.Absolutely. Eight is the luckiest number, it
0:10:35 > 0:10:46represents prosperity. It will make everything wonderful. The homonym
0:10:46 > 0:10:54for eight also means to prosper. But is that from. -- that is where it
0:10:54 > 0:10:59comes from. We will serve it with rice noodles, and noodles at the
0:10:59 > 0:11:05Chinese New Year symbolise longevity. Longevity in everything,
0:11:05 > 0:11:10not just in life but in your career as well., Fantastic. Speaking of
0:11:10 > 0:11:16long careers, your new book doing wonderfully. Stir Crazy. I am
0:11:16 > 0:11:20obsessed with that. I have it at home and I have cooked a five dishes
0:11:20 > 0:11:26from it, it is fantastic. Your chicken is go to on weekdays in our
0:11:26 > 0:11:33house.It's one of my favourites, my grandmother used to make it. It is
0:11:33 > 0:11:36quick and these recipes are doable. You want something simple. It is
0:11:36 > 0:11:46like your kind of food as well. Very simple. Meals in minutes. Tommy
0:11:46 > 0:11:50about the source.The ginger went in, we fried it, some fresh
0:11:50 > 0:11:56mushrooms, we have beansprouts and then the tofu, the smoked tofu went
0:11:56 > 0:12:03in and that has a nice meaty taste to it. Some Buddhist people of Eagan
0:12:03 > 0:12:07on the first day of the New Year so if you're a vegan or vegetarian, you
0:12:07 > 0:12:16can lose the fish balls.
0:12:16 > 0:12:18can lose the fish balls. Just have this lovely noodle dish.If you
0:12:18 > 0:12:27would like to ask us a question just call us on the number. Calls are
0:12:27 > 0:12:33charged at your standard network rate. Tell us about these sources.I
0:12:33 > 0:12:39have oyster sauce but you can also use vegetarian mushroom sauce. This
0:12:39 > 0:12:43is dark soy which gives that wonderful colour, some rice wine and
0:12:43 > 0:12:49sesame oil as well, it layers all the flavours together. It is about
0:12:49 > 0:12:54adding ingredients into the wok. Not all at the same time but they all
0:12:54 > 0:13:01have their own time.Lovely golden balls, Ching, looking good.
0:13:01 > 0:13:06Fantastic, we are almost there.It's interesting to have deep fried kale,
0:13:06 > 0:13:11you have tossed it in white pepper, sugar and salt.At Chinese New Year
0:13:11 > 0:13:16you must have seaweed, also a symbol of prosperity so this is the fake
0:13:16 > 0:13:24seaweed.Faux weed!Children don't always like the taste of seaweed
0:13:24 > 0:13:30still use it.I think they will be quite delicious. The fish balls
0:13:30 > 0:13:39looking good. Tell me about the fish balls, Hong Kong style.Yes, in Hong
0:13:39 > 0:13:47Kong, there are lots of fish balls noodle shops. Its snack food as
0:13:47 > 0:13:53well. It's really wonderful.You are putting a lot more into the
0:13:53 > 0:14:00presentation today. It is all about the colours.
0:14:00 > 0:14:04the colours.Normally I don't faff so much with my food!Presentation
0:14:04 > 0:14:14is key in this least.Yes, all about colours, texture, flavour, which is
0:14:14 > 0:14:24colour. I learned from the best. There you go.
0:14:24 > 0:14:28There you go.We will only get it today!It goes out of the window,
0:14:28 > 0:14:35the rest of the!Eight or nine on there. I can't count!Otherwise we
0:14:35 > 0:14:41will not be prosperous or live a happy life.I forgot the chilli oil,
0:14:41 > 0:14:49lashings of chilli oil for our VIP. I always feel you are the Mystic
0:14:49 > 0:14:55Meg, you give me the rundown on how I am feeling!Can, we can tell them
0:14:55 > 0:15:02anything today!You are finishing off with edible flowers.Because
0:15:02 > 0:15:06Chinese New Year is also called the spring festival, the colours of
0:15:06 > 0:15:12spring, they just make it pretty, there you go.Expletive all. Remind
0:15:12 > 0:15:20me again what the dish is.Hong Kong style fish and squid balls with
0:15:20 > 0:15:26toxoid noodles.Beautiful, beautiful.
0:15:27 > 0:15:36beautiful. --with dark soy noodles. The balls have fallen. There are
0:15:36 > 0:15:45moving towards Stephen. Tack in and let us know what you think. I feel a
0:15:45 > 0:15:51lot of pressure. Ken, would you like to try.I thought you'd never ask!
0:15:51 > 0:16:03Enjoy. Suzy Camille have wine.Yes, I have a beautiful Provencal rose
0:16:03 > 0:16:11for you, Ching. It comes from the Co-op and costs 899.A lucky number
0:16:11 > 0:16:18as well!I knew what I was doing. I've chosen this is not just because
0:16:18 > 0:16:23it will remind us of summer and holidays in the south of France but
0:16:23 > 0:16:27it is really nice and fruity, you have lovely wild strawberry fruit so
0:16:27 > 0:16:32as well as the usual dry crisp elegance of the Provence rose you
0:16:32 > 0:16:36have that lovely food that will work with the fish and also with the
0:16:36 > 0:16:44salty elements, you have the smoked tofu. That smoky element and the
0:16:44 > 0:16:52lovely caramelised flavours that the fruit really picks up on.Gorgeous,
0:16:52 > 0:17:01very refreshing.So drinkable, even without the food.
0:17:01 > 0:17:05Episodes it does stand up to the spice in the dish as well.With that
0:17:05 > 0:17:10little bit off root, you want that. Not too much, but the elegance and
0:17:10 > 0:17:15the fruitiness. You could choose a white wine to go with this dish,
0:17:15 > 0:17:25white, aromatic and full flavoured. But I think, trying it, this was the
0:17:25 > 0:17:30perfect match.
0:17:31 > 0:17:43perfect match.I just swallowed down my gullet.I want to fall face first
0:17:43 > 0:17:51into this and just eat.The wine is perfect with it.You approve of your
0:17:51 > 0:18:00daughter's cooking?Absolutely. Thank you, dad.I will be doing
0:18:00 > 0:18:07chicken with black bean sauce. In this country, the British first bite
0:18:07 > 0:18:12of Chinese food, and it has become one of the favourites. It is
0:18:12 > 0:18:16bringing a lot of fortune. Wonderful, if you want to ask a
0:18:16 > 0:18:19question this morning, just call...
0:18:24 > 0:18:30Lines close at 11 a:m., so get dialling. You can tweet us using the
0:18:30 > 0:18:35hash tag Saturday live cooking. And you can vote for Stephen's food hell
0:18:35 > 0:18:44or food heaven. Rick Stein is in Lisbon following Lord Byron's
0:18:44 > 0:18:46footsteps and getting stuck into some seafood.
0:18:46 > 0:18:56It is one of those things, I call it inevitable, but where ever I go, I
0:18:56 > 0:19:06always seem to go in the footsteps of Lord Byron. I have swum off the
0:19:06 > 0:19:11lido in Venice and so has he. I have been to the monasteries in Albania,
0:19:11 > 0:19:17so has he. I have contemplated swimming from Europe to Asia, he did
0:19:17 > 0:19:23it, I have contemplated it.
0:19:28 > 0:19:33But I think he rather liked Lisbon, not for the general cleanliness of
0:19:33 > 0:19:38the place, more for its glorious, unrivalled location on the banks of
0:19:38 > 0:19:46the table years. He wrote this in his most famous poem, what beauty
0:19:46 > 0:19:55does Lisbon first unfold, her image floating on that noble tide.
0:19:55 > 0:19:59floating on that noble tide. But now for lunch and as this is my long
0:19:59 > 0:20:04weekend, this is a must, Romeu Road, probably the best and busiest
0:20:04 > 0:20:08restaurant in town. When I say restaurant, it started life as a
0:20:08 > 0:20:15place where they served cold beers and bits of seafood, a perfect
0:20:15 > 0:20:19combination and so naturally, it grew. Now they are a huge success
0:20:19 > 0:20:27story. The place is packed. I am with a famous Portuguese chef, Nuno
0:20:27 > 0:20:33Mendez, who cooks in London, of all places. He said everybody has heard
0:20:33 > 0:20:42of Spanish food, but Portuguese is still a mystery.It is really
0:20:42 > 0:20:48brilliant. We are indivisible, I think Portugal is still very much
0:20:48 > 0:20:53invisible around the world, outside of Portugal in terms of the product.
0:20:53 > 0:20:59When you look up the quality of the ham, the seafood, wine. It is
0:20:59 > 0:21:04stunning. It is all about pure ingredients. Look at these, they are
0:21:04 > 0:21:13brilliant. These are the clams. Little bit of garlic, little bits of
0:21:13 > 0:21:18coriander. It is very well recognised, but people can see the
0:21:18 > 0:21:25difference between the Spanish and the Portuguese cuisine.Which is?
0:21:25 > 0:21:32Everything, everything is different. It is part of your colonial past.
0:21:32 > 0:21:37Yes, you don't see this much in Spain. We have the same Pope as
0:21:37 > 0:21:51Spanish, but most of the poor is fed in Portugal.He has a good point,
0:21:51 > 0:21:55and it is discovering Portuguese food that is giving me so much
0:21:55 > 0:22:01pleasure. Portugal separated from Spain as far back as 1640 and in
0:22:01 > 0:22:07Spain, they have their Tartus, paella, sangria and tour tiller. But
0:22:07 > 0:22:12when it comes to Portugal, what do we know? Sardines, of course. But
0:22:12 > 0:22:23there is so many other brilliant seafood dishes.
0:22:23 > 0:22:26seafood dishes. Pork and clams, my favourite Portuguese dish, it is a
0:22:26 > 0:22:35marriage of seafood and meat. I am cutting up some lovely pork loin
0:22:35 > 0:22:40into small pieces. I am going to marinate them. Into this bowl goes
0:22:40 > 0:22:47my pork and a couple of generous tablespoons of this pure array of
0:22:47 > 0:22:51red pepper. This is to make the essential flavour of this dish, it
0:22:51 > 0:22:57is red peppers which I have deseeded and salted the 12 hours, roasted and
0:22:57 > 0:23:04then pure rage. I can make a lot of this, keep it in the fridge. But
0:23:04 > 0:23:09that is the big flavour in this dish. Couple of cloves of grated
0:23:09 > 0:23:20garlic. Hot, smoked red chilli peppers. A generous amount of white
0:23:20 > 0:23:26wine. Stir it around. I am going to marinate it for about 12 hours in
0:23:26 > 0:23:34the fridge with a bit of clingfilm on top.
0:23:34 > 0:23:41on top. That has been marinating for many hours. I will drain off the
0:23:41 > 0:23:47excess marinade. So just working it through and make the pork as dry as
0:23:47 > 0:23:56possible. Oil in the pan, already heated. And now the pork. Need to
0:23:56 > 0:24:02cook it until we have a nice colour on it. I cannot tell you how much I
0:24:02 > 0:24:07love this, I first had it in the 60s when I first went to Portugal. I
0:24:07 > 0:24:14couldn't believe pork could taste so good. It really is the original Surf
0:24:14 > 0:24:19and turf dish. I am going to cut some onions and cook them with the
0:24:19 > 0:24:32pork. Adding the excess marinade. In it goes. Now a bit of tomato pure A.
0:24:32 > 0:24:42-- puree. The clams. I probably need to put a lid on this, help them to
0:24:42 > 0:24:49open up. It is smelling so good. But that on for a couple of minutes.
0:24:49 > 0:24:54Wait well be opened up. It is looking a bit dry, I might have to
0:24:54 > 0:24:59add some water. Let's have a look. Just a tiny bits of water, just to
0:24:59 > 0:25:09get a bit more sauce. Looking great. I am going to finish off with some
0:25:09 > 0:25:15chopped coriander. That is one of my favourite seafood dishes ever. It is
0:25:15 > 0:25:22the stuff of some very happy, long lunches over the years. All you need
0:25:22 > 0:25:33is a cold Portuguese rose, to drink with it.
0:25:35 > 0:25:41Thank you, an amazing recipe. It has inspired me to make a pork bitch.
0:25:41 > 0:25:49This is a beautiful classic Italian recipe. I learnt it just outside
0:25:49 > 0:25:58Rome. It literally means, jump in your mouth. Starting off by slicing
0:25:58 > 0:26:14up the pork Philip. Normally this done with sage. It is easy cooking.
0:26:14 > 0:26:24Very easy and doable. We have to talk about the show, Bliss which I
0:26:24 > 0:26:27just watched. It is so cringeworthy and stressful to
0:26:27 > 0:26:29just watched. It is so cringeworthy and stressful to watch. I really
0:26:29 > 0:26:34want to like you as a character, but he just keeps creating a mess around
0:26:34 > 0:26:39himself.He has made a series of terrible... What he has done, he has
0:26:39 > 0:26:45put off decisions he should be doing today the tomorrow.Tell us about
0:26:45 > 0:26:50the character.16 years ago, he split up with one girlfriend,
0:26:50 > 0:26:54started seeing someone else, got her pregnant, that ended, then married
0:26:54 > 0:27:05someone else. Then got his wife pregnant. Then he tried to make it
0:27:05 > 0:27:10work, through cowardice and not to upset people. 16 years later, he has
0:27:10 > 0:27:15two families. He spends a week with one and a week with the other. He
0:27:15 > 0:27:20genuinely gives them both but it is the most stressful existence.He
0:27:20 > 0:27:25think he will be this big player, and you really feel for him because
0:27:25 > 0:27:32he has made such a mess of it.He leaves one, drives round the corner,
0:27:32 > 0:27:41polls up and cries for 20 minutes. In those moments, they play The
0:27:41 > 0:27:47Beach Boys, Wouldn't It Be Nice and it is quite dark.It is almost like
0:27:47 > 0:27:53a drama than a comedy.As the episodes go on, it develops and it
0:27:53 > 0:28:02gets a little darker.Very difficult places. I loved it. But you have to
0:28:02 > 0:28:06be prepared. The last thing he wants to do is reveal what is happening.
0:28:06 > 0:28:12He doesn't want each family to know. He goes to great lengths to try to
0:28:12 > 0:28:17conceal it.He makes these crazy decisions, rather than sit down and
0:28:17 > 0:28:21say, something terrible has happened. It is more common than you
0:28:21 > 0:28:27think. People will be watching this right now going, this is me! When
0:28:27 > 0:28:31you do the show and you talked to people, almost everybody seems to
0:28:31 > 0:28:35know somebody who has had a situation like this. The friend of
0:28:35 > 0:28:40mine was on the top deck of a double-decker bus when she was 16,
0:28:40 > 0:28:45she looked out of the window and then she saw her dad sat there with
0:28:45 > 0:28:49other people. It turns out he was another family he had had for 15
0:28:49 > 0:28:56years. I don't know why people get themselves... I have one family,
0:28:56 > 0:29:00that is stressful enough.If you are sitting at home and you are in the
0:29:00 > 0:29:07same situation called... Confess on air and Stephen will take your call.
0:29:07 > 0:29:15What are you doing?It is a fantastic show, it really is and I
0:29:15 > 0:29:19am thoroughly enjoying it. To give you every, we have made some parcels
0:29:19 > 0:29:26with prosciutto and sage. Sunflower to give them some crispness. It
0:29:26 > 0:29:34helps to bring back the sauce in the pan. Going to fry this off and it
0:29:34 > 0:29:40finished, we will have green beans and lovely tomato.
0:29:41 > 0:29:47Are you drawn to these roles for any particular reason, is there a
0:29:47 > 0:29:53Douglas then?Happily married couple is not interesting to watch. You are
0:29:53 > 0:29:57always looking for the stakes to be high. There has to be tension
0:29:57 > 0:30:02because it makes it more interesting and what could be more tense than
0:30:02 > 0:30:06having to families, we live in Bristol, a city deliberately chosen
0:30:06 > 0:30:10because it is big enough to kind of get away with it but not so big that
0:30:10 > 0:30:15there is an chance you'll be discovered. Life was much easier for
0:30:15 > 0:30:19bigamist is before the Internet. It's very hard these days. You have
0:30:19 > 0:30:28to feel for them!You really do. Skype calls and all the rest of it.
0:30:28 > 0:30:31There's one fantastic scene, he's trying to Skype the wife but that
0:30:31 > 0:30:36all these backdrops because he is a travel writer. He is off to
0:30:36 > 0:30:42Dubrovnik for a week, he says.He drives around the other side of the
0:30:42 > 0:30:47city, Google is everything about Dubrovnik, writes is peace and has
0:30:47 > 0:30:51backdrops of various hotels that he pulls down and scouts and says
0:30:51 > 0:30:55committee is very busy.It is brilliant when he looks on Google to
0:30:55 > 0:31:02see particular cafes and recipes.He would be loving this. Writing about
0:31:02 > 0:31:08the beautiful meal he had!Tell me, because obviously you are doing this
0:31:08 > 0:31:19on sky one but you also have a role in a Harold Pinter play.
0:31:21 > 0:31:25in a Harold Pinter play.The Birthday Party. .It has had a mixed
0:31:25 > 0:31:29history.It was his first full length play, everyone said when it
0:31:29 > 0:31:35came out that it was rubbish and weird, it lasted for performances
0:31:35 > 0:31:40and it closed.A good sign, definitely the play to do!Ahead of
0:31:40 > 0:31:44his time. The Sunday Times review came out on a Sunday and said, wait
0:31:44 > 0:31:49a minute, this is something new, different and special. It has become
0:31:49 > 0:31:53a classic. I am in it with Toby Jones, Zoe Wanamaker and Bill
0:31:53 > 0:32:05Mackie.A great line-up.I love it, I get to play somebody menacing.And
0:32:05 > 0:32:11bigamist as well!That is what I do now!I feel frantic watching you in
0:32:11 > 0:32:14Episodes, I love that show and its awkwardness. I've moved to Los
0:32:14 > 0:32:21Angeles recently so I know how it is when everyone says yes to you at a
0:32:21 > 0:32:25meeting and you feel great but they say yes to everyone.You have
0:32:25 > 0:32:29hundreds of meetings, don't you. Everyone tells you what a star you
0:32:29 > 0:32:34will be and then it slowly dawns on you that they are saying the same
0:32:34 > 0:32:38thing to everyone.I had 30 meetings and got no calls back even though
0:32:38 > 0:32:44everyone loved me!Death by encouragement. In the UK and Ireland
0:32:44 > 0:32:49we are not used to that. If somebody says your great and you say, no, not
0:32:49 > 0:32:54really, that confuses them. They say, what, you are not great? We
0:32:54 > 0:33:00wanted the guy who thought he was great! So you learn to go yes, yes,
0:33:00 > 0:33:04I am great.Episodes is all about English writers coming to Los
0:33:04 > 0:33:08Angeles and selling their show. In terms of real life, how have you
0:33:08 > 0:33:15found that?I with a prospective manager the first time I went there.
0:33:15 > 0:33:22He said, I am huge fan. I have seen everything you've ever done. I think
0:33:22 > 0:33:27you are amazing, Simon... Stephen... Stephen!Do you get the sense they
0:33:27 > 0:33:31have just googled you before you walked in?Oh yes. It is a wonderful
0:33:31 > 0:33:36city, the weather is great, win February in London sometimes you
0:33:36 > 0:33:42think wouldn't it be nice to be on a beach now. Paige in Los Angeles. But
0:33:42 > 0:33:49here we are.Just for a recap, we have fried our pork parcels, I've
0:33:49 > 0:33:54added a drop of white wine, imagine all that prosciutto that we have
0:33:54 > 0:33:58created a sauce with. Then I've added some green beans, it is a
0:33:58 > 0:34:03simple dish. By Friday's on stage alongside that. You basically top
0:34:03 > 0:34:07this with these tomatoes, some of those lovely juices and it's the
0:34:07 > 0:34:11sweetness of the tomatoes alongside the salty taste of that prosciutto
0:34:11 > 0:34:15and the sage and pork. A really simple dish. Meals in minutes, for
0:34:15 > 0:34:25sure. Is this something you could cook at home?Yes, but good. If I...
0:34:25 > 0:34:29It looks amazing.You have three young sons. How does that go for you
0:34:29 > 0:34:35with all the travelling.It's killing me, yes! Why do you think
0:34:35 > 0:34:39I'm here!Do they ask where you were, I cannot feel it is like a
0:34:39 > 0:34:44character you play on Bliss!It is. And when you do a play you are out
0:34:44 > 0:34:48six nights of the week. That's the time when you put them to bed and
0:34:48 > 0:34:54read a story. It is hard from that point of view. But they are lovely
0:34:54 > 0:34:59little fellows.I love you have stopped listening to me and staring
0:34:59 > 0:35:05at the food! Did in. It's very simple to make, and it is hearty,
0:35:05 > 0:35:10not pretentious, really good at seafood and salty. Not a Chinese New
0:35:10 > 0:35:17Year special although it does have the colours. A lot of red and green.
0:35:17 > 0:35:26And pork!For prosperity!You've got it! It's great, I like the Sultan
0:35:26 > 0:35:32is, of the pork, it is delicious. Leave me to lead!Right. What will I
0:35:32 > 0:35:37be making for Stephen at the end of the show, his food heaven, a
0:35:37 > 0:35:41blissful combination of mussels and spice, I make a big bowl of those
0:35:41 > 0:35:46with chilli and Irish cider and serve them with skinny fries, heaven
0:35:46 > 0:35:51on a plate, gorgeous. But if Stephen gets help I will make ghastly goat
0:35:51 > 0:35:57and couscous, and I'm not kidding. See what I did and it is not even
0:35:57 > 0:36:05the wordplay section. I will make a Moroccan goat tagine and serve it
0:36:05 > 0:36:09with his other foes, a pomegranate and couscous salad. What he gets is
0:36:09 > 0:36:13down to you and you've only got 25 minutes so the power is in your
0:36:13 > 0:36:16hands, head over to the programme macro website and have your say.
0:36:16 > 0:36:22We'll find out the end of the show. Now it's time for eight sweet treat
0:36:22 > 0:36:26with Raymond blog. He's giving us his secret for a dinner party desert
0:36:26 > 0:36:38which will not fail to impress. Take it away, Raymond.
0:36:42 > 0:36:48Next, a perfect dinner party desert and a guaranteed hit with chocoholic
0:36:48 > 0:36:51guests, a soft centred dark chocolate cake with a salted caramel
0:36:51 > 0:36:57centre.The sort of thing that everyone will love because it's got
0:36:57 > 0:37:03everything which is perfect. And wonderful for dinner parties because
0:37:03 > 0:37:08you can make it in advance.Start the recipe with a salted caramel,
0:37:08 > 0:37:14prepare a caramel base by melting caster sugar in a separate pan, mix
0:37:14 > 0:37:18together double green, brown sugar, a little glucose and bring to the
0:37:18 > 0:37:27boil.So now I am adding the cream, brown sugar, wonderful fusion, look
0:37:27 > 0:37:36at that. I want a rich caramel which will hold together, so I will
0:37:36 > 0:37:46measure it at 102.While it is cooling get a plastic mould.You can
0:37:46 > 0:37:51buy food trays, no problem. I will add a little bit of lemon juice to
0:37:51 > 0:38:00give it looms. And a bit of salt. This taste goes very well with sugar
0:38:00 > 0:38:04but very little.Salt is a natural flavour enhancer and balances the
0:38:04 > 0:38:10sweetness of the caramel.
0:38:16 > 0:38:23Salty, acid, that's lovely.Allow the mixture to cool and then pour
0:38:23 > 0:38:29into individual moulds. But the caramel in the freezer to set for to
0:38:29 > 0:38:38hours. Next, prepare the pond and mix, melt butter and dark chocolate
0:38:38 > 0:38:45over a pan of simmering water.We will create a base, for the base I
0:38:45 > 0:38:49have to eggs, one egg yolk, 45 grams advising sugar, and a little
0:38:49 > 0:38:55arrowroot. I am like a human machine, I will with it until a
0:38:55 > 0:39:01beautiful texture. In French recorded the ribbon.This ribbon
0:39:01 > 0:39:06stage is reached when the mixture becomes thin enough to leave a thin
0:39:06 > 0:39:11ribbon like trail behind it. -- when the mixture becomes thick enough.
0:39:11 > 0:39:19And you can whistle at the same time! I don't know if I will achieve
0:39:19 > 0:39:27the ribbon or if the ribbon is going to kill me!After achieving your
0:39:27 > 0:39:31ribbon, prepare the cake moulds. Brush with butter and then just with
0:39:31 > 0:39:39a mixture of cocoa powder and sugar. The butter will melt, there well
0:39:39 > 0:39:50very good. So now pull my fund and mix, yes... -- Paul might fondant
0:39:50 > 0:39:55mix.
0:39:55 > 0:39:58mix.Using a label, start pouring the fondant mixture into the moulds
0:39:58 > 0:40:03until they are three quarters full. Lovely, nothing can beat chocolate,
0:40:03 > 0:40:08beautiful.
0:40:08 > 0:40:11beautiful.I'm waiting for my chamomile, could I have the caramel
0:40:11 > 0:40:18please?
0:40:18 > 0:40:25please? Just place it in the middle here.
0:40:26 > 0:40:30here. Put the fondants in the fridge to cool for half an hour and then
0:40:30 > 0:40:37place them in the oven at 200 Celsius for five minutes. When they
0:40:37 > 0:40:42are ready, allow them to call before you remove them from the moulds. --
0:40:42 > 0:40:50allow them to cooldown. The fondant is can be set aside until you need
0:40:50 > 0:40:56them. Then it is time to concentrate on the decoration and make a rich
0:40:56 > 0:41:02chocolate sauce combining milk and 70% dark chocolate.Good design,
0:41:02 > 0:41:11that. You see. Typical. That's terrible, look. How am I supposed to
0:41:11 > 0:41:17put this there, that should be burned.
0:41:21 > 0:41:33burned. Hah, hah!When you are ready to serve the fondant is, put them
0:41:33 > 0:41:40back in the oven for eight minutes at 180 Celsius. While the fondant is
0:41:40 > 0:41:43our reheating it is time for the crucial dressing of the plate,
0:41:43 > 0:41:56beginning with the chocolate sauce. The fondant is ready, chef.OK.
0:41:57 > 0:41:59The fondant is ready, chef.OK. OK, so we can do a simple little garnish
0:41:59 > 0:42:06with a bit of almond and pistachio, this is a beautiful colour. With
0:42:06 > 0:42:11pistachio ice
0:42:12 > 0:42:17pistachio ice cream, safest if it is well cooked, oh, look at it. -- see
0:42:17 > 0:42:26first if it is well cooked. All the cream losing out, beautiful.
0:42:27 > 0:42:33cream losing out, beautiful. Voila. Absolutely delicious, thank you
0:42:33 > 0:42:37Raymonde. Still to come Nigel Slater has another simple supper and today
0:42:37 > 0:42:42shows us how to make fiery prawns with a cool yoghurt and mint
0:42:42 > 0:42:48dressing. And it's time for some wordplay, Stephen, in your honour,
0:42:48 > 0:42:54watch as you cringe to this. It is nearly time for you to get your act
0:42:54 > 0:43:02together. And play your part... Sorry, in the omelette challenge.
0:43:02 > 0:43:09Don't have any hang-ups... It's just another Episode! We don't want you
0:43:09 > 0:43:15getting post traumatic stress over it. I warned you! Will Stephen get
0:43:15 > 0:43:20his food heaven, mussels and spice and all things nice or his food
0:43:20 > 0:43:24Howell, a Moroccan goat dish with a couscous and pomegranate salad and
0:43:24 > 0:43:28there's still a chance you to vote on the website, we'll find the
0:43:28 > 0:43:36results later. It's on with the cooking, Ken Hom, what we making?
0:43:37 > 0:43:44It is this country's favourite Chinese dish, chicken with black
0:43:44 > 0:43:48bean sauce.It is an honour to be cooking with you for Chinese New
0:43:48 > 0:43:59Year.I cut up with a little bit of rice wine, soy sauce and a little
0:43:59 > 0:44:05bit of sesame oil. We mix it up and add some cornflour. What the
0:44:05 > 0:44:13cornflour does is absorbed the extra liquid and keeps the marinade on the
0:44:13 > 0:44:21chicken. You said that the side for about 20 minutes.One of the first
0:44:21 > 0:44:24cookbooks I ever had was your very first that accompanied the classic
0:44:24 > 0:44:34BBC series.Are you that young?I confess, it is my mother's but she
0:44:34 > 0:44:41gave it to me. That is where it started for you?Yes, it is funny,
0:44:41 > 0:44:52this is the one they had me Koke as the audition. -- cook. I am cooking
0:44:52 > 0:44:56up these fermented black beans. Everybody is talking about
0:44:56 > 0:45:00fermentation. Fermented food was a way of preserving food, but at the
0:45:00 > 0:45:09same time, it has a lovely flavour. When things are fermented, it is
0:45:09 > 0:45:16very good for your guts.Helps with digests June?Absolutely.In Asian
0:45:16 > 0:45:22cookery, I suppose an non-Asian cook doesn't go to it as a main
0:45:22 > 0:45:28ingredient but it does have that extra flavour?We add a small amount
0:45:28 > 0:45:34of oil. When I was first cooking for the BBC in the studio, they had
0:45:34 > 0:45:40three firemen. They were afraid I would set the studio on fire.Their
0:45:40 > 0:45:47insurance must have been through the roof.
0:45:47 > 0:45:54roof.Of course, you cook at a very high temperature and it retains all
0:45:54 > 0:45:59this lovely moisture.You are synonymous with wok. One in five
0:45:59 > 0:46:08people has a Ken Hom wok. It is a legacy, you are the Big Brother of
0:46:08 > 0:46:16them, there is a walk in every house.Have they changed, through
0:46:16 > 0:46:27the years?Absolutely, because of technology. Before nonstick woks are
0:46:27 > 0:46:32not very good, they couldn't withstand the high heat, but now
0:46:32 > 0:46:37they have new technology where you can have nonstick woks as Ching
0:46:37 > 0:46:46knows. People get lazy, they don't want to seize and their wok.It woks
0:46:46 > 0:46:54like a dream.She is wonderful.Tell us about your autobiography because
0:46:54 > 0:47:00it will be turned into a screenplay? Yes, Ching can play herself. Maybe
0:47:00 > 0:47:06you can play me.I would love to have the curly hair you had in 1984.
0:47:06 > 0:47:15I was a hippie.It was good.I was a flour child. I won't tell you all
0:47:15 > 0:47:23the things I did.It could be an interesting show.You haven't got
0:47:23 > 0:47:33two families, have you?The original bigamist, Ken Hom. Fantastic. What
0:47:33 > 0:47:39have you got going on in the chicken?It is cooking, I am adding
0:47:39 > 0:47:45a lovely fermented black beans. What we will have with that, just like
0:47:45 > 0:47:54Ching, noodles. Noodles are a sign of longevity. When you are a kid,
0:47:54 > 0:48:00you don't cut your noodles.Yes, otherwise you cut away your long
0:48:00 > 0:48:08life.
0:48:09 > 0:48:15life.Just a pinch of sugar, some salt and pepper.I noticed the way
0:48:15 > 0:48:18you add sauces and spices and flavourings, all at different
0:48:18 > 0:48:27stages, layering the flavour.This is what Ching says, it in cooking,
0:48:27 > 0:48:32right, we add things at different levels and different times. I am
0:48:32 > 0:48:41adding the noodles.It smells so good.These are simple egg noodles,
0:48:41 > 0:48:51salt in hot water. You do not need to boil it. That is lovely.
0:48:51 > 0:48:58to boil it. That is lovely. Have you cut up the garlic?No problem.I
0:48:58 > 0:49:11love ordering. I love cooking in kitchens. I recently did cooking for
0:49:11 > 0:49:16homeless people. It was great because, I went in at 10am to see
0:49:16 > 0:49:22what the supermarkets were giving to others and from that, I made the
0:49:22 > 0:49:32menu. It is really challenging because the whole thing is, I mean,
0:49:32 > 0:49:36can you make something good out of what somebody gives you, they are
0:49:36 > 0:49:45throwing away?It is a challenge. Food today, there is so much
0:49:45 > 0:49:51wastage, I hate it. Give me all of that, put that in here.Bit of
0:49:51 > 0:49:58garlic. The ham as well?In China, we have Chinese ham, but that is not
0:49:58 > 0:50:05available here. At this Parma ham works just as well and as Ching
0:50:05 > 0:50:10says, you learn to substitute. That is the great thing of a lot of our
0:50:10 > 0:50:22cooking.You have just created another winning dish.Why, Ching?
0:50:25 > 0:50:32Pork and noodles, longevity.How long do you plan on living, Ching
0:50:32 > 0:50:38with all this longevity. There is quite a lot of liquid in here.That
0:50:38 > 0:50:47is OK. Chinese people, as a child, you have this with your rice. We
0:50:47 > 0:50:56have the chicken here. I will do it. Stephen, he is so hungry.In the
0:50:56 > 0:51:09little break during the video, Stephen eight the last recipe. It is
0:51:09 > 0:51:18nice to see somebody loving their food. If you would like to try any
0:51:18 > 0:51:23of the studio recipes, visit our website. While you are that you can
0:51:23 > 0:51:30vote for Stephen's food heaven or food hell. That looks fantastic.
0:51:30 > 0:51:35Chicken is served. How much is this recipe changing over the years I be
0:51:35 > 0:51:45cooking it?It is the same old thing. This, chicken with black bean
0:51:45 > 0:51:53sauce, which is one of this country's favourite Chinese food, we
0:51:53 > 0:51:56have lovely noodles, we forgot to add the bean sprouts. It doesn't
0:51:56 > 0:52:05matter.Over the top.The heat will actually cook this. Bean sprouts
0:52:05 > 0:52:15shouldn't be cooked a lot, right, Ching?Yes.The water will come out
0:52:15 > 0:52:19of it and make it soggy. This is called chicken with black bean sauce
0:52:19 > 0:52:24and these are simple noodles for a long life with bean sprouts and ham.
0:52:24 > 0:52:35Gorgeous. Right, you are going to have a go at this. Going to give it
0:52:35 > 0:52:43straight to Stephen. This is why he is here.I cannot believe I'm going
0:52:43 > 0:52:48to eat chicken with black bean sauce made by Ken Hom! My local Chinese
0:52:48 > 0:52:54restaurant will be watching and going, oh no.Let us know what you
0:52:54 > 0:53:00think. Susie, you have wine to go with this?I have, I am not sure you
0:53:00 > 0:53:07will love me or hate me for this, but I couldn't resist in including a
0:53:07 > 0:53:14Chinese wine. It is from the oldest winery in China. It was established
0:53:14 > 0:53:21in 1892 and this is the noble dragon red wine. It is on a Chinese New
0:53:21 > 0:53:32Year offer at Sainsbury's, £8 50. You are great for a bargain.And it
0:53:32 > 0:53:37has eight, which is important for today. You have a little bit of a
0:53:37 > 0:53:45nod to the Bordeaux and it has a fresh, leafy character.Very
0:53:45 > 0:53:55interesting nose.It is leafy and herbaceous. It is also 12% alcohol,
0:53:55 > 0:54:00so it is refreshing and not too heavy.It is almost a soft drink.
0:54:00 > 0:54:12Almost.It stands up to the meeting is of this dish?It is great for
0:54:12 > 0:54:16this dish, you can have rows are white, but I have played to the
0:54:16 > 0:54:23darker elements of the dish, the dark soy sauce element.Have you
0:54:23 > 0:54:31even tried the wine?No way. The wine isn't going anywhere.I think
0:54:31 > 0:54:37we should just leave you here. You have done your bit, it is fine.It
0:54:37 > 0:54:43is also served quite cool, the guys in the studio have done that.That
0:54:43 > 0:54:48works really well. Did they do that intentionally?They did it on
0:54:48 > 0:54:56purpose, they know what they are doing.Ching, do you enjoy the dish?
0:54:56 > 0:55:02It is stunning, it works really well with the wind. Lovely combination.
0:55:02 > 0:55:07Now, let's catch up with Si and Dave, The Hairy Bikers in Birmingham
0:55:07 > 0:55:16are getting a masterclass in Punjabi street food.
0:55:16 > 0:55:20This augurs board of fantastic flavours we take for granted means
0:55:20 > 0:55:28our diet is unrecognisable of post-war rationing. -- smorgasbord.
0:55:28 > 0:55:31Birmingham is unjust home to the largest Caribbean community outside
0:55:31 > 0:55:38London, it is the largest Asian community outside the capital.You
0:55:38 > 0:55:43can pick up a essential spices for a delicious curry in virtually any
0:55:43 > 0:55:48shop.If you go to the Asian shops they are turning up so much spice,
0:55:48 > 0:55:55the chances are it will be banging fresh.When you explore these shops
0:55:55 > 0:55:59you can appreciate the regional varieties in Indian cooking.In the
0:55:59 > 0:56:03north of the cuisine is less spicy but these a lot of red and green as
0:56:03 > 0:56:12saffron. Everywhere you look, you get ideas for cooking. Ground
0:56:12 > 0:56:17coming, ground coriander and we get the whole one as well.Pungent
0:56:17 > 0:56:23spices like black pepper and tamarind are used in the hot dishes
0:56:23 > 0:56:30of the South and mustard is popular in eastern cooking. We use loads in
0:56:30 > 0:56:44our Bengali curry.Dried spices you cook into the dish, finish off with
0:56:44 > 0:56:48coriander and your fresh.We are not shopping for spices for ourselves,
0:56:48 > 0:56:54we will meet two special young man. What do we take them?Spice. The
0:56:54 > 0:57:02guys we are shopping for work the hip festival circuit, inspired by
0:57:02 > 0:57:05their Punjabi heritage, they create unique spice mixes for their chicken
0:57:05 > 0:57:16dishes. Chicken dominates the street scene and pop-up food scene in the
0:57:16 > 0:57:22UK. It accounts for over half of the meat eaten here. Where ever people
0:57:22 > 0:57:27gather, there are flavours from all over the world. And chicken, and we
0:57:27 > 0:57:33want in. It is a Thursday afternoon in Walsall so we have two rely on
0:57:33 > 0:57:37Raj's kitchen where they are trying out some new recipes for the up and
0:57:37 > 0:57:43coming season.I am looking forward to meeting these lads.So am I. It
0:57:43 > 0:57:48will be good. This might not look like a laboratory of flavour, but
0:57:48 > 0:57:53they are working their magic into the kitchen.We didn't want to come
0:57:53 > 0:57:58in empty-handed.We have got you a bit of everything.What we have is
0:57:58 > 0:58:02an onion bhaji and we have added chicken to that.Their seasonings
0:58:02 > 0:58:08have their roots thousands of miles away in the Punjab region of
0:58:08 > 0:58:14northern India. It is one of the culinary powerhouses famed for its
0:58:14 > 0:58:18tandoori chicken and masala curry. There is a few thousand years of
0:58:18 > 0:58:21heritage and how to put the spicing into your chicken and the flavour
0:58:21 > 0:58:26will get better and better until it is cooked outdoors.Not putting you
0:58:26 > 0:58:32under pressure, but we want the full festival experience.How you
0:58:32 > 0:58:39experience food makes a huge difference as to how it tastes.
0:58:48 > 0:58:54Chicken breast can often dry out.
0:58:54 > 0:58:58Chicken for three different wraps are whacked on the grill. A spicy
0:58:58 > 0:59:03one called the just right, at tandoori one and a garlic butter
0:59:03 > 0:59:08one.We are lucky enough to be sampling some poultry prototypes yet
0:59:08 > 0:59:14to be unleashed.The hybrid onion bhaji resort being prepared earlier
0:59:14 > 0:59:18and a chicken and cashew nut surprise. Looking at all that
0:59:18 > 0:59:31cooking away, it is going to be nice.No onions needed, just cumin.
0:59:31 > 0:59:35To get properly in the mood for this fragrant food, we are staging our
0:59:35 > 0:59:44own mini festival.It is brilliant, I love festivals.I do, I could go
0:59:44 > 0:59:54to loads. True to form, it started flaming raining. Belting down.
0:59:54 > 0:59:56flaming raining. Belting down.Don't touch the fly sheet, it will come
0:59:56 > 1:00:02in. Can you smell that food. It is proper festival. Raining and we are
1:00:02 > 1:00:06cosying in the tense, nothing could be more perfect, unless I have
1:00:06 > 1:00:14something hot and spicy in my hand. I can smell that food.
1:00:17 > 1:00:24Who is that?Followed a sin. Festival friend.Back to reality
1:00:24 > 1:00:30with a frenzy. Come on boys, this is a full experience. The sweet yoghurt
1:00:30 > 1:00:37dressing is to balance a lemony chicken and draw smells amazing. It
1:00:37 > 1:00:43all smells amazing.At this point the crew have decided that they hate
1:00:43 > 1:00:49us.
1:00:49 > 1:00:51us. Mooy hey, man. Like the meteorite that has come in from the
1:00:51 > 1:00:59planet lovely straight into the crater that is my mouth.Nutty
1:00:59 > 1:01:04chicken.Then that comes right through it.We have just been around
1:01:04 > 1:01:08the world eating chicken and some of the best you can we have ever eaten
1:01:08 > 1:01:14is in a garden in Birmingham!Look at that. There's the tandoori. Try
1:01:14 > 1:01:25it and enjoy.It is as good as you think it is.Because we have been
1:01:25 > 1:01:29brought up with the inheritance from the Punjabi culture watching our
1:01:29 > 1:01:37mums making miracles from nothing we didn't want to pigeonhole ourselves.
1:01:37 > 1:01:43World food with a Punjabi heritage. Quite a difficult balance. We can
1:01:43 > 1:01:49celebrate world food in our little island and we are dead proud and
1:01:49 > 1:01:55excited about that and as yours have gone by adventurous cooks like these
1:01:55 > 1:02:00to are producing wonderful, exciting stuff.That has given us food
1:02:00 > 1:02:08heritage with which we lead the world. Yes. Thanks, boys. That is
1:02:08 > 1:02:12it, the heaven and hell vote is closed and Stephen 's fate is
1:02:12 > 1:02:17sealed, we'll reveal the results at the end of the show. Let's take
1:02:17 > 1:02:23calls from our viewers. Gene from the wood all, what is your question.
1:02:23 > 1:02:32What's the best way to prepare salt and Pepper chicken wings?Very easy.
1:02:32 > 1:02:39I don't like to make a heavy batter, I would put cornflour, a bit of
1:02:39 > 1:02:44flour over the chicken wings, deep fry them until they are crispy, take
1:02:44 > 1:02:52them out and then simply do chopped garlic, a lot of course sea salt,
1:02:52 > 1:02:58lots of chilli flakes for Stephen! And lots of pepper. And then toss
1:02:58 > 1:03:02the wings in that, it's great for football matches with a lot of beer.
1:03:02 > 1:03:11It sounds so good.
1:03:11 > 1:03:15It sounds so good.My wife is from the Wirral and she has an antique
1:03:15 > 1:03:25called Jean, is at the same one -- she has an aunt called Jean.
1:03:25 > 1:03:27she has an aunt called Jean.Caffe has tweeted that she saw crab claws
1:03:27 > 1:03:32in the freezer at the supermarket, can you think of a good way to use
1:03:32 > 1:03:39them apart from opening bottles of beer?
1:03:39 > 1:03:44beer?Black bean sauce?That would be delicious and so versatile.
1:03:44 > 1:03:49Something delicious like Singapore chilli crab claws, kind of like the
1:03:49 > 1:03:57prawns, you could do garlic, ginger, some coriander, and delicious
1:03:57 > 1:04:02ketchup, that sounds strange but it will add to the sweetness, you can
1:04:02 > 1:04:05add soy sauce and stock and cornstarch, just but it all
1:04:05 > 1:04:11together, stir it and fry the crab claws together with ginger and you
1:04:11 > 1:04:15can pour it in at the end and toss it together, it has a lovely sheen
1:04:15 > 1:04:22and it is easy and quick.Susie, what would you drink alongside that?
1:04:22 > 1:04:26When you have the spice and you want something nice, crabs are rich
1:04:26 > 1:04:31shellfish so I would go for a New World reasoning we'll have that
1:04:31 > 1:04:34lovely lime character, very refreshing, nice and punchy, the
1:04:34 > 1:04:42crab can take that. -- Wirral. It would cleanse your palate between
1:04:42 > 1:04:49the lovely mouthfuls.Just don't eat the clause themselves. Use them for
1:04:49 > 1:04:55opening the beer bottles. Stephen, have you got another tweet?Wendy
1:04:55 > 1:05:07asks have you got a recipe for home made dim sum or won tonne.It is so
1:05:07 > 1:05:16cheap, why bother!You heard it here, folks!Go and buy it.Come on,
1:05:16 > 1:05:21Wendy, don't be making it from scratch for goodness' sake. And our
1:05:21 > 1:05:34last call from daily in London.Hi. And having friends this evening and
1:05:34 > 1:05:36making hoisin duck.
1:05:36 > 1:05:42And having friends this evening and making hoisin duck.I would marinate
1:05:42 > 1:05:43it first, good
1:05:43 > 1:05:45making hoisin duck.I would marinate it first, good quality
1:05:45 > 1:05:45making hoisin duck.I would marinate it first, good quality source, for a
1:05:45 > 1:05:46couple of hours.
1:05:46 > 1:05:46it first, good quality source, for a couple of hours.
1:05:46 > 1:05:47it first, good quality source, for a couple of hours.
1:05:47 > 1:05:51it first, good quality source, for a couple of hours.
1:05:51 > 1:05:56it first, good quality source, for a couple of hours. Roast them for 30
1:05:56 > 1:06:01minutes, take them out and shred them. Make pancakes, add it to
1:06:01 > 1:06:06noodles, you can stir fry it with noodles and delicious oyster sauce.
1:06:06 > 1:06:11I hope that helps your celebrations. Thank you to everybody who called or
1:06:11 > 1:06:17sent messages today. This week we sent Jeremy Pang to Chinatown to
1:06:17 > 1:06:23give us the lowdown on what to eat, and why, at Chinese New Year. Most
1:06:23 > 1:06:27people don't realise that Chinese New Year is not just one day, it is
1:06:27 > 1:06:3215 and it is the most important holiday in the Chinese calendar. It
1:06:32 > 1:06:37is about performances, celebrations, most importantly, about food. And I
1:06:37 > 1:06:41am in Chinatown, London, to show you all about the great food traditions
1:06:41 > 1:06:47of Chinese New Year.
1:06:47 > 1:06:50of Chinese New Year. Green vegetables are not just a balancing
1:06:50 > 1:06:55act for your backward. In the Chinese traditional green vegetables
1:06:55 > 1:06:59signify prosperity and long life for your parents, the older generation.
1:06:59 > 1:07:08We also have different foods, like pomelo where the name or colour
1:07:08 > 1:07:16signify good fortune. And in Chinese, gum sounds like gold in
1:07:16 > 1:07:23Cantonese so again, good wealth. Fish is one of the most important
1:07:23 > 1:07:27and opulent parts of the Chinese New Year banquet. It has to be hold
1:07:27 > 1:07:31because a represents an abundance in everything in life. Good fortune,
1:07:31 > 1:07:40prosperous New Year. Home kitchens in Hong Kong and China do not
1:07:40 > 1:07:45actually have ovens. It's a strange concept to have a Chinese bakery or
1:07:45 > 1:07:50Cantonese breads. Imagine the British, the Portuguese, the French,
1:07:50 > 1:07:56they have all been in Hong Kong for a long time. And these breads are
1:07:56 > 1:07:59halfway between a brioche and a British band. I always say the
1:07:59 > 1:08:06British left to good things in Hong Kong, spam and ketchup. Spam and
1:08:06 > 1:08:11cheese burn, a serious Goody.
1:08:11 > 1:08:14cheese burn, a serious Goody. This is a specifically New Year cake. It
1:08:14 > 1:08:23is here to bring out the riches in your life. I have been
1:08:24 > 1:08:26your life. I have been making dim sum for six years and I cannot do it
1:08:26 > 1:08:32add even half the speed that these lovely ladies can. Each pastry has a
1:08:32 > 1:08:37bit of flour and you roll each piece, twist and roll, test and roll
1:08:37 > 1:08:45and that is how you get your nice round thin pastry. OK.
1:08:47 > 1:08:49round thin pastry. OK. If you want a simple fold you can literally close
1:08:49 > 1:08:56it together from the top and seal around the edges so then you have
1:08:56 > 1:09:01your and a lucky cat is important for the Chinese New Year, then you
1:09:01 > 1:09:06overlap and squeeze it together and this shape is what we call a gold in
1:09:06 > 1:09:10God. When you make dumplings this you are giving people good wealth
1:09:10 > 1:09:19around this time of year. -- gold ingot. This is not a usual Chinese
1:09:19 > 1:09:23year feast for me. Usually I would have a huge table of food like this.
1:09:23 > 1:09:28But with all my family and friends. But with only me and you, everything
1:09:28 > 1:09:32has a significance, the longer the noodle, the longer and better your
1:09:32 > 1:09:40life, and this dish is what we call fat choi. For good fortune. So if I
1:09:40 > 1:09:46eat this I will be lucky this year! May be very rich!That's good. Happy
1:09:46 > 1:09:55New Year. This is just a taste of some of the many Chinese New Year
1:09:55 > 1:09:58food traditions, however you are celebrating, happy New Year.
1:09:58 > 1:10:04Amazing. I was in Chinatown last night and it was packed. I have
1:10:04 > 1:10:08never seen about busy, queues in fact of every restaurant. Chinese
1:10:08 > 1:10:13New Year has become so popular now. What is it for you, what sums up
1:10:13 > 1:10:19this festival in terms of food?I think eating and a lot of good food.
1:10:19 > 1:10:24All the trimmings. Dumplings, for sure. Eaten on the fifth day as you
1:10:24 > 1:10:33cross Chinese New Year.And the moon is high...You've got it! And of
1:10:33 > 1:10:42course it means prosperity.Of course! Ken, what is it for you?My
1:10:42 > 1:10:46mother used to make a whole fish with head and everything and for me
1:10:46 > 1:10:55that is always Chinese New Year, the whole fish steamed with a bit of
1:10:55 > 1:10:59salt and ginger, and juice, hot oil drizzled over it, oh it's lovely.
1:10:59 > 1:11:07That is my mum's favoured at Chinese dish as well. What omelettes come
1:11:07 > 1:11:13into any of these dishes, what about undercooked ones?Yes!It is
1:11:13 > 1:11:19omelettes challenge time, come on down. We have a legend in the house,
1:11:19 > 1:11:26he's ended up on the handle of the pan of glory. Ken Hom is on here at
1:11:26 > 1:11:30to minutes and 26 seconds, not a record-breaking time considering
1:11:30 > 1:11:36that one other winner is 14 seconds. Do you feel you could break that
1:11:36 > 1:11:40record today?I don't think so. Where is the confidence, the
1:11:40 > 1:11:42prosperity, the lack!
1:11:42 > 1:11:42Where is the confidence, the prosperity, the lack!
1:11:46 > 1:11:51The aim is to make fast, edible 3H omelettes good enough to feed the
1:11:51 > 1:11:53hungry crew, if they are not good enough they will go in the compost
1:11:53 > 1:12:01bin. Crew or compost, your time will start
1:12:01 > 1:12:06start when we have the clock on the screen, are you both feeling ready?
1:12:06 > 1:12:11It could add a bit of charged flavour, this could be interesting.
1:12:11 > 1:12:19Ready? Three, 21, go. We are off to a nice start.
1:12:24 > 1:12:26a nice start. Ching is making fried eggs at the moment and setting them
1:12:26 > 1:12:34on fire! Some very interesting techniques. Stephen, is this how you
1:12:34 > 1:12:39make an omelette for breakfast at home? Ken is only getting the butter
1:12:39 > 1:12:46in a now! Oh! My goodness.
1:12:46 > 1:12:49in a now! Oh! My goodness. Ching, half the omelette is still in there.
1:12:49 > 1:12:58Ken, you haven't added your eggs yet.They will be ready on Tuesday.
1:12:58 > 1:13:04Ladies and gentlemen,... This does look like a good omelette. I love
1:13:04 > 1:13:11how you are completely non-perplexed by this situation, hoisin duck is
1:13:11 > 1:13:15just cooking a darn good omelette. You can't believe how many people
1:13:15 > 1:13:23have said, we are rooting for you, Ken.Let me see what Ching has got.
1:13:23 > 1:13:29Very well seasoned.I like my omelettes peppery.What is the
1:13:29 > 1:13:36secret to a good omelette, Ken? Time! And don't overcook it.
1:13:36 > 1:13:42Beautiful. It is served. I'm going to taste it. Surprisingly, Ching,
1:13:42 > 1:13:47cooked in a very short time. Well, not surprising at all. Very well
1:13:47 > 1:13:54seasoned, love the butter.Of the pepper?Hoisin duck, what we use
1:13:54 > 1:14:02secret ingredients?Heat! And time! Magic.Both delicious. Very tasty.
1:14:02 > 1:14:07Honestly, they taste good. Can we talk about times? Let's find out if
1:14:07 > 1:14:16they are going in the bin or on the board. Ching. The good news is, 27
1:14:16 > 1:14:22.2 six. We'll find out in a second. And Ken, how do you think you did.
1:14:22 > 1:14:27Dismal.The good news is you have halved your time, you were to
1:14:27 > 1:14:33minutes and 26 seconds you are now one minute and 21. I can swap over
1:14:33 > 1:14:39the Ken Hom heads. We can get rid of that one. Do we put Ching on the
1:14:39 > 1:14:43board?Oh, come on, it is Chinese New Year.You did well, you got into
1:14:43 > 1:14:49the frying pan. I'm just going to put this here. It's all gone a bit
1:14:49 > 1:14:52Blue Peter.
1:14:52 > 1:14:56something hot and spicy in my hand. I can smell that food.
1:14:56 > 1:15:04Will Stevens get his food heaven, spiced mussels or food hell, Goto.
1:15:04 > 1:15:10-- Goto.
1:15:13 > 1:15:17Very often when I cook with chilies I take the seeds out because what I
1:15:17 > 1:15:24want is the flavour of the chilli without the scorching heat. But now
1:15:24 > 1:15:28and again I want something that is literally mouth popping, something
1:15:28 > 1:15:34that will make my eyes water. That is when I don't see the chilli. For
1:15:34 > 1:15:39my Tuesday night supper I will serve something hot, with the coolest of
1:15:39 > 1:15:43dressings. Fiery grilled chilli prawns with yoghurt and mints.
1:15:43 > 1:15:49Chilies, a form sized lump of ginger and garlic formed the basis of this
1:15:49 > 1:15:56marinade. What I am making is a spice paste and it is the sort of
1:15:56 > 1:16:00paste you can use with chicken or fish. You can use it with anything
1:16:00 > 1:16:07you can put on the grill. But it is quite hot. Add some warmer spices
1:16:07 > 1:16:13and then it is more about flavour than heat. Like black peppercorns,
1:16:13 > 1:16:25cumin seeds, coriander seeds and for colour, bright yellow to merit.
1:16:25 > 1:16:27colour, bright yellow to merit. -- turmeric. That will go straight into
1:16:27 > 1:16:38the food processor. Fresh coriander and mint with a lovely flavour.
1:16:38 > 1:16:44Masses of heat, almost too much. I want to calm it down again and I
1:16:44 > 1:16:50will use coconut. I will use creamed coconut, which comes in all sorts of
1:16:50 > 1:16:54forms. Sometimes it comes like a bar of soap and you great it into your
1:16:54 > 1:17:03paste. Other times it comes like a thick, soft cream, like this.
1:17:05 > 1:17:07thick, soft cream, like this. This is still a firm paste and I want it
1:17:07 > 1:17:13to be a little bit softer. I am going to water it down so it will
1:17:13 > 1:17:18coat the prawns or the chicken, or what ever I will be using it with.
1:17:18 > 1:17:24If it suits you, make this even before, put the prawns or the
1:17:24 > 1:17:29chicken in, whatever you want to cook, leave it overnight. This
1:17:29 > 1:17:34classic combination will set your palate on fire. Whilst the Gribble
1:17:34 > 1:17:38heats up, I am going to make addressing that will instantly cool
1:17:38 > 1:17:44your mouth. Use plenty of mint and I am adding coriander. You don't have
1:17:44 > 1:17:49to use coriander. You could use cucumber. All you want is an
1:17:49 > 1:17:52ingredient that will have the opposite effect of the chilies and
1:17:52 > 1:18:01the ginger. Sour flavours go well with spice, so I am adding possessed
1:18:01 > 1:18:07of a line. Lemon would also be fine. Occasionally when I am making curry,
1:18:07 > 1:18:11for instance, things come out a little bit too hot. You know those
1:18:11 > 1:18:16ones that actually make you break out into a sweat. Sometimes you have
1:18:16 > 1:18:20two cool things down. The first mouthful is great, then you think,
1:18:20 > 1:18:24this is too much. That is when I reach for the yoghurt, plain,
1:18:24 > 1:18:30natural yoghurt. That will cool things, as will coconut milk. The
1:18:30 > 1:18:35things that calm supper down when you have got a little bit over
1:18:35 > 1:18:40excited. I am using a good amount of plain yoghurt. Open the windows,
1:18:40 > 1:18:52switch on the extractor fan, you can make lots of smoke. There is no
1:18:52 > 1:18:55reason why you cannot do these under an overhead grill. But the great
1:18:55 > 1:19:03thing about using a reached griddle pan, the food actually touches the
1:19:03 > 1:19:10heat itself. So all the edges get toasted. It is when you get crusty
1:19:10 > 1:19:15bits, that is what makes food interesting. Prawn cook very
1:19:15 > 1:19:19quickly. As soon as they become opaque, you know they are ready. On
1:19:19 > 1:19:25a really hot grill, you know it is literally a couple of minutes. Lots
1:19:25 > 1:19:32of spice, lots of opposing flavours. Yes, it is hot and it will make your
1:19:32 > 1:19:39lips tingle, but then you have this wonderful, cooling mint yoghurt. It
1:19:39 > 1:19:52is a kind of wit and kiss. -- whip.
1:20:00 > 1:20:08Lots of heat. Enough to make my eyes water and then all of a sudden,
1:20:08 > 1:20:14there is this cooling yoghurt, mint and lime. It is the sort of thing
1:20:14 > 1:20:22that you keep going back for more. You can use the same spicy mix for
1:20:22 > 1:20:26meat or fish. The braver you get with the chilies, the more yoghurt
1:20:26 > 1:20:35and mint you will want standing by. Thank you, Nigel. Time to find out
1:20:35 > 1:20:41whether Stephen is getting his food heaven or food hell. Stephen,
1:20:41 > 1:20:46mussels, chorizo, cider, a few chips on the side.Come on.On the other
1:20:46 > 1:20:54side, you have a goat to Sheen.
1:20:59 > 1:21:04side, you have a goat to Sheen. -- Swagger. 53% of the votes went for
1:21:04 > 1:21:10heaven. This is a simple dish. I think you did very well, it was
1:21:10 > 1:21:17close, 53%.
1:21:21 > 1:21:28Ken Hom, the perfect person to delegate chips is to you.I am a
1:21:28 > 1:21:33great fan of fish and chips.I would love to see Ken Hom eating fish and
1:21:33 > 1:21:40chips.
1:21:40 > 1:21:46chips. Ching, you are cutting that up and I have some chorizo here. You
1:21:46 > 1:21:51could have pancetta, that works well and you could have white wine
1:21:51 > 1:22:00instead of cider.You have Irish cider?Yes, it is beautiful, I am
1:22:00 > 1:22:04passionate about my Irish cider. At my wedding, we didn't have a
1:22:04 > 1:22:13champagne reception, we had cider reception. Longueuil house, they do
1:22:13 > 1:22:19gorgeous cider. You have some Irish links?Yes, they are from Co mayo,
1:22:19 > 1:22:29spent all my summers there growing up.You didn't have any goat?They
1:22:29 > 1:22:36did, but I stayed away from the thing.Did you really have a goat?
1:22:36 > 1:22:41Yes, but I stayed away from it, just the smell of it, I don't want to go
1:22:41 > 1:22:46on about it. I don't like goat, have I told you that?You don't like
1:22:46 > 1:22:55goat's cheese?No, you might as well lick a goat. Every few years I
1:22:55 > 1:22:58think, let's try it again because my wife loves goat, goats milk and
1:22:58 > 1:23:07goat's cheese.But you haven't been convinced by it?Now I haven't.You
1:23:07 > 1:23:12are quite busy at the moment, you have four shows, theatre, you are
1:23:12 > 1:23:18doing the theatre show this afternoon?We do two, 2:30pm and
1:23:18 > 1:23:237:30pm and I have to be menacing, twice.It must be a change up for
1:23:23 > 1:23:30you?I love it, I get to menace Toby Jones every day.How does he feel
1:23:30 > 1:23:39about that?He loves being menaced. You play comedy roles, do you enjoy
1:23:39 > 1:23:46the opportunity to be menacing?Yes, this is a darker and threatening
1:23:46 > 1:23:49character. I am associated with a few things, but not been
1:23:49 > 1:23:59threatening.Only goats.
1:23:59 > 1:24:03threatening.Only goats.You have a show called Hang-up and you
1:24:03 > 1:24:12improvise? Yes, David Tennant, Charles dance. Who did you find the
1:24:12 > 1:24:16most interesting from an improvisation?Jessica Hynes plays
1:24:16 > 1:24:20my sister and she is very funny. We work together on a play for a year
1:24:20 > 1:24:25so we almost have that sibling thing, we like to wind each other
1:24:25 > 1:24:31up. Katherine Parkinson plays my wife, she was very good. We do have
1:24:31 > 1:24:37a ridiculously good cast.You have produced it yourself?Yes, normally
1:24:37 > 1:24:44you can go, I just acted in it, but now I am writing and producing, it
1:24:44 > 1:24:49there is nowhere to hide.It is based on the US version with Lisa
1:24:49 > 1:24:56Kudrow?Yes, ours is different, you film the therapy sessions and you
1:24:56 > 1:25:01just make them up as you go along. You have a headache in the edit, you
1:25:01 > 1:25:05have a two-hour session you have to get down to two minutes. I am
1:25:05 > 1:25:10pleased with how it is turning out. Excited for it to come out and see
1:25:10 > 1:25:15what people think.As an actor in must be refreshing to do, you are
1:25:15 > 1:25:20improvising?There is nothing like the moment when someone says
1:25:20 > 1:25:24something funny and someone responds genuinely. It is like being on a
1:25:24 > 1:25:31night out and then explain it later, acting, you are trying to recreate
1:25:31 > 1:25:36something. But this is watching people have a genuine conversation
1:25:36 > 1:25:41and reacting off each other and it is caught on camera.Especially with
1:25:41 > 1:25:48such interesting people.Yes, a huge range of actors. Because we shot
1:25:48 > 1:25:52everything at once, we just needed them for a couple of hours. Richard
1:25:52 > 1:25:59E Grant is in every episode and we shot the whole thing in one morning.
1:25:59 > 1:26:07If you need someone for one morning, you can get a good deal.We are in
1:26:07 > 1:26:12business with the mussels. I have just added a bit of cream, you have
1:26:12 > 1:26:17the chorizo, the mussels and the cream. It is great for mopping it up
1:26:17 > 1:26:26with a bit of bread. I should check with the master chip
1:26:26 > 1:26:36with the master chip fryer, is this what the Obi was for?
1:26:38 > 1:26:45what the Obi was for? -- OBE.I should have done them in my walk.
1:26:45 > 1:26:54Chips by Ken Hom, you can open up a chain.
1:26:54 > 1:27:00chain.Nice walk if you can get it. Walk to Freedom. Dwarka on the wild
1:27:00 > 1:27:13side. I can be doing this all day. Dig into those.Out of my way.We
1:27:13 > 1:27:17have some knives and forks here. I love you have gone straight for
1:27:17 > 1:27:29Ken's chips.Good chips.From the man himself.Wonderful. Susie, what
1:27:29 > 1:27:36about the cider?I have echoed the cider in the dish and we have a dry
1:27:36 > 1:27:42cider, Aspel, £2 a bottle. I wanted something that was bold and
1:27:42 > 1:27:47refreshing that would work with the earthy mussels and the chorizo and
1:27:47 > 1:27:53the cream. You have lots going on and this is fabulously refreshing.
1:27:53 > 1:28:01It is gorgeous. I can see a lovely pint of that and a big plate of
1:28:01 > 1:28:09mussels.Delicious, quite spicy.We did add a bit of chilli.It is not
1:28:09 > 1:28:19goat, so it is good.It is heaven? It is heaven.Fantastic and not a
1:28:19 > 1:28:24goat was harmed in the making. Thankfully, you didn't lick a goat.
1:28:24 > 1:28:26Anyway, next time.
1:28:29 > 1:28:34That is all from us today and Saturday Kitchen knife, thanks to
1:28:34 > 1:28:40our studio guests, all the recipes from the show are on the website. We
1:28:40 > 1:28:44are back live at 10am on BBC Two next week as the Winter Olympics
1:28:44 > 1:28:49continue.
1:28:50 > 1:28:54continue. Our special guest is Davina McCall. We have some Best Buy
1:28:54 > 1:29:00's for you tomorrow at 12:15pm on BBC Two. Happy Chinese New Year.
1:29:00 > 1:29:02Cheers.