17/02/2018 Saturday Kitchen

Good morning, it's time to

kick-start the weekend with fabulous

from world renowned chefs, I'm Donal

Skehan and this is Saturday Kitchen

Live.

Welcome to the show, its Chinese New

Year special so who better to join

us and to chavs who have transformed

the way we cook and eat Chinese

food, it's Ken Hom and Ching-He

Huang. And we have Susie Barry

unwinds as well, welcome to you all.

It's going to be a long show, I have

murdered that Chinese greeting in

rehearsals!

Fairly good.

That's

happy New Year in Chinese. Khan in

Cantonese. My goodness. Now we need

to talk about the dishes you have

cooked us, Ching-He.

My dish with

noodles will bring you luck and

prosperity and maybe a new baby.

I've just had a baby I don't need

another! Ken, welcome back, it's an

honour to have you. Nine I'm doing

this country's favourite Chinese

dish, chicken with black bean sauce

and it brings a lot of fortune. Its

you because it is the first one you

auditioned with with the BBC in

1984.

1983!

And Susie, you have a

lovely one.

Yes I think we might

have a Saturday Kitchen first

especially for Chinese New Year, you

have probably guessed and with

heaven and hell it depends how it

goes that we might even have cider

in the mix.

In for a treat and as

usual fantastic films from some of

the BBC's biggest food stores

including Rick Stein, the Hairy

Bikers, and Nigel Slater. Next star

of stage and screen who has had

audiences in stitches with his roles

in things like Adrian mole and Green

Wing, for TV series and busy

underplay and he's still found time

to join us, please welcome the

brilliant Stephen Mangan! How's it

going. Welcome to the show.

Thank

you.

I'm obsessed with your new

show, Bliss. It's fantastic, you've

had me cringing behind a pillar of

it!

That's what we wanted!

Are you a

foodie?

I'm particularly interested

in food today because I haven't had

any breakfast! But food is on a

flight 's great pleasures, I love

it.

Will make things interesting

field because you will face food

heaven or food hell.

Food heaven, I

love shellfish, most

love shellfish, most types of fish,

shellfish, and spices so I'm pleased

to be on earth can and Ching-He.

And

tell us about your food hell.

Goat.

Goat meat, goat's cheese, good milk,

what is the point. It just tastes of

goat. Why do we have all these

things!

What did goat ever do to

your!

They can live their own lives!

We will see what the viewers do for

you. If you have your haven't I will

give you a dish that combines

mussels and spices, and I will add

some sizzling shallots and Chile,

boiled them an Irish cider and stir

them in cream and serve them with

fruit. That will tie in with your

Irish roots, potatoes and a bit of

cider. But if Stephen that's how it

will be godforsaken goat and

couscous, a Moroccan territory with

marinated goat, sultanas and to add

insult to injury or serve it with

couscous and pomegranate salad.

You'll have to wait until the end of

the show to find out which one of

the viewers have voted for. Everyone

go to the programme at a website and

get voting. And we want your

questions, ask the experts anything.

Get styling now. As always you can

join the show and social media as

well. It's time to get kicking. We

will leave the goats here, and

Ching, let's go.

People will think

it is the year of the goat! No

pressure.

You'll have to decode it.

Tell us about the fish.

Hong Kong

style fish balls with squid, I've

got haddock, a lovely piece of squid

and we will serve it with dark soy

noodles. Now this is inspired by the

Cantonese style of cooking, which

sounds like "Godfather"!

You and at

Ken then, he is kind of the

Godfather of Chinese cookery! Donna

-- you looked at Ken!

I hope he

approves of this dish.

People are

saying on the Twitter that they

think that Ken is your dad, Ching.

Can we debunk this rumour?

Here's my

dad!

Adopted her!

Everyone has been

asking if Ken is my dad, and my dad

is so jealous.

Tell me what you are

doing in here.

We have fish for

prosperity, squid for texture, we

have oyster sauce, ground white

pepper, Shaoxing Rice Wine which is

my favourite Chinese ingredient,

cornflour and one egg white. This

will help bring the fish and the

squid balls together.

That adds a

bit of interest!

And so you pop that

in and it is making fishcakes, and

this is one of my

this is one of my favourite dim sum

dishes in the restaurant.

Can you

use it in a dim sum dish?

You can

use the filling in the spring roll,

we will fry until it is golden

brown. Everything has to be golden.

It's a sign of prosperity.

Even when

it is not Chinese New Year Ching

tends to tell me all about the

symbolism in the Chinese culture.

What is interesting about this is

that you are looking for golden

balls. Tell me why it is so

important especially at this time of

year.

In thousands of years of

traditional culture you have a lot

of symbolism so in Chinese

characters, a lot of words have the

same sound as another meaning, if

that makes sense. For example, we

have a word which is the word for

fish and it is also the word for

abundance in Mandarin. So we love to

associate certain words for like,

prosperity, so a word means

abundance so we have the fish and

Chinese New Year.

I feel I can't

move for symbolism! How can you keep

up with it, do you learn it as a

child?

I love it. It's just

interesting to me. I keep learning

all the time. It's all about

tradition and family. You learn as

you go along. Don't worry, Donal.

It

is a lot to take an! The interesting

thing is, we were talking about you

using a knife. Technically not lucky

in Chinese culture to use a knife?

For the first year, and Chinese unit

-- in Chinese New Year, it is very

unlikely to hold a knife. So the big

Chinese reunion dinner that we have

is usually the night before, so

yesterday was the New Year's Eve

dinner. And so today, normally

people eat reheated food and so we

don't hold a knife, because if you

are going to commit you will cut

await your luck. So Ken, we are

cutting away our like this year by

coming on the show!

Ironic,

considering my history with knives

on the show! I feel I need to be

very careful today. You might think

I am chopping these spring onions

strangely but you specifically want

the red part. Ching is very

particular this morning!

Ready

difficult!

I would agree.

Thanks!

Not at all.

I like to please.

What

is the interesting thing about the

colour red?

Traditionally it is

lucky and it wards away evil

spirits, because we believe there

was a monster, and the word for

monster is also the word for year.

It comes around once a year and it

eats humans. So we have to have a

lot of special dancers and

firecrackers to ward off evil

spirits and this is where the

tradition comes from. We are going

to fry those, if you have time, make

them nice and round, because

roundness is also a symbol of unity.

This is what I'm talking about!

Everything has a meaning and is

special. Have you celebrated Chinese

New Year before, Stephen

haven't,

these look great already, it is all

I can do to stop running over there

and eating them now.

Ching, in

rehearsal, you said that you are

making eight fish balls because

eight is a symbol again.

Absolutely.

Eight is the luckiest number, it

represents prosperity. It will make

everything wonderful. The homonym

for eight also means to prosper. But

is that from. -- that is where it

comes from. We will serve it with

rice noodles, and noodles at the

Chinese New Year symbolise

longevity. Longevity in everything,

not just in life but in your career

as well.

, Fantastic. Speaking of

long careers, your new book doing

wonderfully. Stir Crazy. I am

obsessed with that. I have it at

home and I have cooked a five dishes

from it, it is fantastic. Your

chicken is go to on weekdays in our

house.

It's one of my favourites, my

grandmother used to make it. It is

quick and these recipes are doable.

You want something simple. It is

like your kind of food as well. Very

simple. Meals in minutes. Tommy

about the source.

The ginger went

in, we fried it, some fresh

mushrooms, we have beansprouts and

then the tofu, the smoked tofu went

in and that has a nice meaty taste

to it. Some Buddhist people of Eagan

on the first day of the New Year so

if you're a vegan or vegetarian, you

can lose the fish balls.

can lose the fish balls. Just have

this lovely noodle dish.

If you

would like to ask us a question just

call us on the number. Calls are

charged at your standard network

rate. Tell us about these sources.

I

have oyster sauce but you can also

use vegetarian mushroom sauce. This

is dark soy which gives that

wonderful colour, some rice wine and

sesame oil as well, it layers all

the flavours together. It is about

adding ingredients into the wok. Not

all at the same time but they all

have their own time.

Lovely golden

balls, Ching, looking good.

Fantastic, we are almost there.

It's

interesting to have deep fried kale,

you have tossed it in white pepper,

sugar and salt.

At Chinese New Year

you must have seaweed, also a symbol

of prosperity so this is the fake

seaweed.

Faux weed!

Children don't

always like the taste of seaweed

still use it.

I think they will be

quite delicious. The fish balls

looking good. Tell me about the fish

balls, Hong Kong style.

Yes, in Hong

Kong, there are lots of fish balls

noodle shops. Its snack food as

well. It's really wonderful.

You are

putting a lot more into the

presentation today. It is all about

the colours.

the colours.

Normally I don't faff

so much with my food!

Presentation

is key in this least.

Yes, all about

colours, texture, flavour, which is

colour. I learned from the best.

There you go.

There you go.

We will only get it

today!

It goes out of the window,

the rest of the!

Eight or nine on

there. I can't count!

Otherwise we

will not be prosperous or live a

happy life.

I forgot the chilli oil,

lashings of chilli oil for our VIP.

I always feel you are the Mystic

Meg, you give me the rundown on how

I am feeling!

Can, we can tell them

anything today!

You are finishing

off with edible flowers.

Because

Chinese New Year is also called the

spring festival, the colours of

spring, they just make it pretty,

there you go.

Expletive all. Remind

me again what the dish is.

Hong Kong

style fish and squid balls with

toxoid noodles.

Beautiful,

beautiful.

beautiful. --

with dark soy noodles.

The balls have fallen. There are

moving towards Stephen. Tack in and

let us know what you think. I feel a

lot of pressure. Ken, would you like

to try.

I thought you'd never ask!

Enjoy. Suzy Camille have wine.

Yes,

I have a beautiful Provencal rose

for you, Ching. It comes from the

Co-op and costs 899.

A lucky number

as well!

I knew what I was doing.

I've chosen this is not just because

it will remind us of summer and

holidays in the south of France but

it is really nice and fruity, you

have lovely wild strawberry fruit so

as well as the usual dry crisp

elegance of the Provence rose you

have that lovely food that will work

with the fish and also with the

salty elements, you have the smoked

tofu. That smoky element and the

lovely caramelised flavours that the

fruit really picks up on.

Gorgeous,

very refreshing.

So drinkable, even

without the food.

Episodes it does stand up to the

spice in the dish as well.

With that

little bit off root, you want that.

Not too much, but the elegance and

the fruitiness. You could choose a

white wine to go with this dish,

white, aromatic and full flavoured.

But I think, trying it, this was the

perfect match.

perfect match.

I just swallowed down

my gullet.

I want to fall face first

into this and just eat.

The wine is

perfect with it.

You approve of your

daughter's cooking?

Absolutely.

Thank you, dad.

I will be doing

chicken with black bean sauce. In

this country, the British first bite

of Chinese food, and it has become

one of the favourites. It is

bringing a lot of fortune.

Wonderful, if you want to ask a

question this morning, just call...

Lines close at 11 a:m., so get

dialling. You can tweet us using the

hash tag Saturday live cooking. And

you can vote for Stephen's food hell

or food heaven. Rick Stein is in

Lisbon following Lord Byron's

footsteps and getting stuck into

some seafood.

It is one of those things, I call it

inevitable, but where ever I go, I

always seem to go in the footsteps

of Lord Byron. I have swum off the

lido in Venice and so has he. I have

been to the monasteries in Albania,

so has he. I have contemplated

swimming from Europe to Asia, he did

it, I have contemplated it.

But I think he rather liked Lisbon,

not for the general cleanliness of

the place, more for its glorious,

unrivalled location on the banks of

the table years. He wrote this in

his most famous poem, what beauty

does Lisbon first unfold, her image

floating on that noble tide.

floating on that noble tide. But now

for lunch and as this is my long

weekend, this is a must, Romeu Road,

probably the best and busiest

restaurant in town. When I say

restaurant, it started life as a

place where they served cold beers

and bits of seafood, a perfect

combination and so naturally, it

grew. Now they are a huge success

story. The place is packed. I am

with a famous Portuguese chef, Nuno

Mendez, who cooks in London, of all

places. He said everybody has heard

of Spanish food, but Portuguese is

still a mystery.

It is really

brilliant. We are indivisible, I

think Portugal is still very much

invisible around the world, outside

of Portugal in terms of the product.

When you look up the quality of the

ham, the seafood, wine. It is

stunning. It is all about pure

ingredients. Look at these, they are

brilliant. These are the clams.

Little bit of garlic, little bits of

coriander. It is very well

recognised, but people can see the

difference between the Spanish and

the Portuguese cuisine.

Which is?

Everything, everything is different.

It is part of your colonial past.

Yes, you don't see this much in

Spain. We have the same Pope as

Spanish, but most of the poor is fed

in Portugal.

He has a good point,

and it is discovering Portuguese

food that is giving me so much

pleasure. Portugal separated from

Spain as far back as 1640 and in

Spain, they have their Tartus,

paella, sangria and tour tiller. But

when it comes to Portugal, what do

we know? Sardines, of course. But

there is so many other brilliant

seafood dishes.

seafood dishes. Pork and clams, my

favourite Portuguese dish, it is a

marriage of seafood and meat. I am

cutting up some lovely pork loin

into small pieces. I am going to

marinate them. Into this bowl goes

my pork and a couple of generous

tablespoons of this pure array of

red pepper. This is to make the

essential flavour of this dish, it

is red peppers which I have deseeded

and salted the 12 hours, roasted and

then pure rage. I can make a lot of

this, keep it in the fridge. But

that is the big flavour in this

dish. Couple of cloves of grated

garlic. Hot, smoked red chilli

peppers. A generous amount of white

wine. Stir it around. I am going to

marinate it for about 12 hours in

the fridge with a bit of clingfilm

on top.

on top. That has been marinating for

many hours. I will drain off the

excess marinade. So just working it

through and make the pork as dry as

possible. Oil in the pan, already

heated. And now the pork. Need to

cook it until we have a nice colour

on it. I cannot tell you how much I

love this, I first had it in the 60s

when I first went to Portugal. I

couldn't believe pork could taste so

good. It really is the original Surf

and turf dish. I am going to cut

some onions and cook them with the

pork. Adding the excess marinade. In

it goes. Now a bit of tomato pure A.

-- puree. The clams. I probably need

to put a lid on this, help them to

open up. It is smelling so good. But

that on for a couple of minutes.

Wait well be opened up. It is

looking a bit dry, I might have to

add some water. Let's have a look.

Just a tiny bits of water, just to

get a bit more sauce. Looking great.

I am going to finish off with some

chopped coriander. That is one of my

favourite seafood dishes ever. It is

the stuff of some very happy, long

lunches over the years. All you need

is a cold Portuguese rose, to drink

with it.

Thank you, an amazing recipe. It has

inspired me to make a pork bitch.

This is a beautiful classic Italian

recipe. I learnt it just outside

Rome. It literally means, jump in

your mouth. Starting off by slicing

up the pork Philip. Normally this

done with sage. It is easy cooking.

Very easy and doable. We have to

talk about the show, Bliss which I

just watched. It is so cringeworthy

and stressful to

just watched. It is so cringeworthy

and stressful to watch. I really

want to like you as a character, but

he just keeps creating a mess around

himself.

He has made a series of

terrible... What he has done, he has

put off decisions he should be doing

today the tomorrow.

Tell us about

the character.

16 years ago, he

split up with one girlfriend,

started seeing someone else, got her

pregnant, that ended, then married

someone else. Then got his wife

pregnant. Then he tried to make it

work, through cowardice and not to

upset people. 16 years later, he has

two families. He spends a week with

one and a week with the other. He

genuinely gives them both but it is

the most stressful existence.

He

think he will be this big player,

and you really feel for him because

he has made such a mess of it.

He

leaves one, drives round the corner,

polls up and cries for 20 minutes.

In those moments, they play The

Beach Boys, Wouldn't It Be Nice and

it is quite dark.

It is almost like

a drama than a comedy.

As the

episodes go on, it develops and it

gets a little darker.

Very difficult

places. I loved it. But you have to

be prepared. The last thing he wants

to do is reveal what is happening.

He doesn't want each family to know.

He goes to great lengths to try to

conceal it.

He makes these crazy

decisions, rather than sit down and

say, something terrible has

happened. It is more common than you

think. People will be watching this

right now going, this is me! When

you do the show and you talked to

people, almost everybody seems to

know somebody who has had a

situation like this. The friend of

mine was on the top deck of a

double-decker bus when she was 16,

she looked out of the window and

then she saw her dad sat there with

other people. It turns out he was

another family he had had for 15

years. I don't know why people get

themselves... I have one family,

that is stressful enough.

If you are

sitting at home and you are in the

same situation called... Confess on

air and Stephen will take your call.

What are you doing?

It is a

fantastic show, it really is and I

am thoroughly enjoying it. To give

you every, we have made some parcels

with prosciutto and sage. Sunflower

to give them some crispness. It

helps to bring back the sauce in the

pan. Going to fry this off and it

finished, we will have green beans

and lovely tomato.

Are you drawn to these roles for any

particular reason, is there a

Douglas then?

Happily married couple

is not interesting to watch. You are

always looking for the stakes to be

high. There has to be tension

because it makes it more interesting

and what could be more tense than

having to families, we live in

Bristol, a city deliberately chosen

because it is big enough to kind of

get away with it but not so big that

there is an chance you'll be

discovered. Life was much easier for

bigamist is before the Internet.

It's very hard these days. You have

to feel for them!

You really do.

Skype calls and all the rest of it.

There's one fantastic scene, he's

trying to Skype the wife but that

all these backdrops because he is a

travel writer. He is off to

Dubrovnik for a week, he says.

He

drives around the other side of the

city, Google is everything about

Dubrovnik, writes is peace and has

backdrops of various hotels that he

pulls down and scouts and says

committee is very busy.

It is

brilliant when he looks on Google to

see particular cafes and recipes.

He

would be loving this. Writing about

the beautiful meal he had!

Tell me,

because obviously you are doing this

on sky one but you also have a role

in a Harold Pinter play.

in a Harold Pinter play.

The

Birthday Party. .

It has had a mixed

history.

It was his first full

length play, everyone said when it

came out that it was rubbish and

weird, it lasted for performances

and it closed.

A good sign,

definitely the play to do!

Ahead of

his time. The Sunday Times review

came out on a Sunday and said, wait

a minute, this is something new,

different and special. It has become

a classic. I am in it with Toby

Jones, Zoe Wanamaker and Bill

Mackie.

A great line-up.

I love it,

I get to play somebody menacing.

And

bigamist as well!

That is what I do

now!

I feel frantic watching you in

Episodes, I love that show and its

awkwardness. I've moved to Los

Angeles recently so I know how it is

when everyone says yes to you at a

meeting and you feel great but they

say yes to everyone.

You have

hundreds of meetings, don't you.

Everyone tells you what a star you

will be and then it slowly dawns on

you that they are saying the same

thing to everyone.

I had 30 meetings

and got no calls back even though

everyone loved me!

Death by

encouragement. In the UK and Ireland

we are not used to that. If somebody

says your great and you say, no, not

really, that confuses them. They

say, what, you are not great? We

wanted the guy who thought he was

great! So you learn to go yes, yes,

I am great.

Episodes is all about

English writers coming to Los

Angeles and selling their show. In

terms of real life, how have you

found that?

I with a prospective

manager the first time I went there.

He said, I am huge fan. I have seen

everything you've ever done. I think

you are amazing, Simon... Stephen...

Stephen!

Do you get the sense they

have just googled you before you

walked in?

Oh yes. It is a wonderful

city, the weather is great, win

February in London sometimes you

think wouldn't it be nice to be on a

beach now. Paige in Los Angeles. But

here we are.

Just for a recap, we

have fried our pork parcels, I've

added a drop of white wine, imagine

all that prosciutto that we have

created a sauce with. Then I've

added some green beans, it is a

simple dish. By Friday's on stage

alongside that. You basically top

this with these tomatoes, some of

those lovely juices and it's the

sweetness of the tomatoes alongside

the salty taste of that prosciutto

and the sage and pork. A really

simple dish. Meals in minutes, for

sure. Is this something you could

cook at home?

Yes, but good. If I...

It looks amazing.

You have three

young sons. How does that go for you

with all the travelling.

It's

killing me, yes! Why do you think

I'm here!

Do they ask where you

were, I cannot feel it is like a

character you play on Bliss!

It is.

And when you do a play you are out

six nights of the week. That's the

time when you put them to bed and

read a story. It is hard from that

point of view. But they are lovely

little fellows.

I love you have

stopped listening to me and staring

at the food! Did in. It's very

simple to make, and it is hearty,

not pretentious, really good at

seafood and salty. Not a Chinese New

Year special although it does have

the colours. A lot of red and green.

And pork!

For prosperity!

You've got

it! It's great, I like the Sultan

is, of the pork, it is delicious.

Leave me to lead!

Right. What will I

be making for Stephen at the end of

the show, his food heaven, a

blissful combination of mussels and

spice, I make a big bowl of those

with chilli and Irish cider and

serve them with skinny fries, heaven

on a plate, gorgeous. But if Stephen

gets help I will make ghastly goat

and couscous, and I'm not kidding.

See what I did and it is not even

the wordplay section. I will make a

Moroccan goat tagine and serve it

with his other foes, a pomegranate

and couscous salad. What he gets is

down to you and you've only got 25

minutes so the power is in your

hands, head over to the programme

macro website and have your say.

We'll find out the end of the show.

Now it's time for eight sweet treat

with Raymond blog. He's giving us

his secret for a dinner party desert

which will not fail to impress. Take

it away, Raymond.

Next, a perfect dinner party desert

and a guaranteed hit with chocoholic

guests, a soft centred dark

chocolate cake with a salted caramel

centre.

The sort of thing that

everyone will love because it's got

everything which is perfect. And

wonderful for dinner parties because

you can make it in advance.

Start

the recipe with a salted caramel,

prepare a caramel base by melting

caster sugar in a separate pan, mix

together double green, brown sugar,

a little glucose and bring to the

boil.

So now I am adding the cream,

brown sugar, wonderful fusion, look

at that. I want a rich caramel which

will hold together, so I will

measure it at 102.

While it is

cooling get a plastic mould.

You can

buy food trays, no problem. I will

add a little bit of lemon juice to

give it looms. And a bit of salt.

This taste goes very well with sugar

but very little.

Salt is a natural

flavour enhancer and balances the

sweetness of the caramel.

Salty, acid, that's lovely.

Allow

the mixture to cool and then pour

into individual moulds. But the

caramel in the freezer to set for to

hours. Next, prepare the pond and

mix, melt butter and dark chocolate

over a pan of simmering water.

We

will create a base, for the base I

have to eggs, one egg yolk, 45 grams

advising sugar, and a little

arrowroot. I am like a human

machine, I will with it until a

beautiful texture. In French

recorded the ribbon.

This ribbon

stage is reached when the mixture

becomes thin enough to leave a thin

ribbon like trail behind it. -- when

the mixture becomes thick enough.

And you can whistle at the same

time! I don't know if I will achieve

the ribbon or if the ribbon is going

to kill me!

After achieving your

ribbon, prepare the cake moulds.

Brush with butter and then just with

a mixture of cocoa powder and sugar.

The butter will melt, there well

very good. So now pull my fund and

mix, yes... -- Paul might fondant

mix.

mix.

Using a label, start pouring

the fondant mixture into the moulds

until they are three quarters full.

Lovely, nothing can beat chocolate,

beautiful.

beautiful.

I'm waiting for my

chamomile, could I have the caramel

please?

please? Just place it in the middle

here.

here. Put the fondants in the fridge

to cool for half an hour and then

place them in the oven at 200

Celsius for five minutes. When they

are ready, allow them to call before

you remove them from the moulds. --

allow them to cooldown. The fondant

is can be set aside until you need

them. Then it is time to concentrate

on the decoration and make a rich

chocolate sauce combining milk and

70% dark chocolate.

Good design,

that. You see. Typical. That's

terrible, look. How am I supposed to

put this there, that should be

burned.

burned. Hah, hah!

When you are ready

to serve the fondant is, put them

back in the oven for eight minutes

at 180 Celsius. While the fondant is

our reheating it is time for the

crucial dressing of the plate,

beginning with the chocolate sauce.

The fondant is ready, chef.

OK.

The fondant is ready, chef.

OK. OK,

so we can do a simple little garnish

with a bit of almond and pistachio,

this is a beautiful colour. With

pistachio ice

pistachio ice cream, safest if it is

well cooked, oh, look at it. -- see

first if it is well cooked. All the

cream losing out, beautiful.

cream losing out, beautiful. Voila.

Absolutely delicious, thank you

Raymonde. Still to come Nigel Slater

has another simple supper and today

shows us how to make fiery prawns

with a cool yoghurt and mint

dressing. And it's time for some

wordplay, Stephen, in your honour,

watch as you cringe to this. It is

nearly time for you to get your act

together. And play your part...

Sorry, in the omelette challenge.

Don't have any hang-ups... It's just

another Episode! We don't want you

getting post traumatic stress over

it. I warned you! Will Stephen get

his food heaven, mussels and spice

and all things nice or his food

Howell, a Moroccan goat dish with a

couscous and pomegranate salad and

there's still a chance you to vote

on the website, we'll find the

results later. It's on with the

cooking, Ken Hom, what we making?

It is this country's favourite

Chinese dish, chicken with black

bean sauce.

It is an honour to be

cooking with you for Chinese New

Year.

I cut up with a little bit of

rice wine, soy sauce and a little

bit of sesame oil. We mix it up and

add some cornflour. What the

cornflour does is absorbed the extra

liquid and keeps the marinade on the

chicken. You said that the side for

about 20 minutes.

One of the first

cookbooks I ever had was your very

first that accompanied the classic

BBC series.

Are you that young?

I

confess, it is my mother's but she

gave it to me. That is where it

started for you?

Yes, it is funny,

this is the one they had me Koke as

the audition. -- cook. I am cooking

up these fermented black beans.

Everybody is talking about

fermentation. Fermented food was a

way of preserving food, but at the

same time, it has a lovely flavour.

When things are fermented, it is

very good for your guts.

Helps with

digests June?

Absolutely.

In Asian

cookery, I suppose an non-Asian cook

doesn't go to it as a main

ingredient but it does have that

extra flavour?

We add a small amount

of oil. When I was first cooking for

the BBC in the studio, they had

three firemen. They were afraid I

would set the studio on fire.

Their

insurance must have been through the

roof.

roof.

Of course, you cook at a very

high temperature and it retains all

this lovely moisture.

You are

synonymous with wok. One in five

people has a Ken Hom wok. It is a

legacy, you are the Big Brother of

them, there is a walk in every

house.

Have they changed, through

the years?

Absolutely, because of

technology. Before nonstick woks are

not very good, they couldn't

withstand the high heat, but now

they have new technology where you

can have nonstick woks as Ching

knows. People get lazy, they don't

want to seize and their wok.

It woks

like a dream.

She is wonderful.

Tell

us about your autobiography because

it will be turned into a screenplay?

Yes, Ching can play herself. Maybe

you can play me.

I would love to

have the curly hair you had in 1984.

I was a hippie.

It was good.

I was a

flour child. I won't tell you all

the things I did.

It could be an

interesting show.

You haven't got

two families, have you?

The original

bigamist, Ken Hom. Fantastic. What

have you got going on in the

chicken?

It is cooking, I am adding

a lovely fermented black beans. What

we will have with that, just like

Ching, noodles. Noodles are a sign

of longevity. When you are a kid,

you don't cut your noodles.

Yes,

otherwise you cut away your long

life.

life.

Just a pinch of sugar, some

salt and pepper.

I noticed the way

you add sauces and spices and

flavourings, all at different

stages, layering the flavour.

This

is what Ching says, it in cooking,

right, we add things at different

levels and different times. I am

adding the noodles.

It smells so

good.

These are simple egg noodles,

salt in hot water. You do not need

to boil it. That is lovely.

to boil it. That is lovely. Have you

cut up the garlic?

No problem.

I

love ordering. I love cooking in

kitchens. I recently did cooking for

homeless people. It was great

because, I went in at 10am to see

what the supermarkets were giving to

others and from that, I made the

menu. It is really challenging

because the whole thing is, I mean,

can you make something good out of

what somebody gives you, they are

throwing away?

It is a challenge.

Food today, there is so much

wastage, I hate it. Give me all of

that, put that in here.

Bit of

garlic. The ham as well?

In China,

we have Chinese ham, but that is not

available here. At this Parma ham

works just as well and as Ching

says, you learn to substitute. That

is the great thing of a lot of our

cooking.

You have just created

another winning dish.

Why, Ching?

Pork and noodles, longevity.

How

long do you plan on living, Ching

with all this longevity. There is

quite a lot of liquid in here.

That

is OK. Chinese people, as a child,

you have this with your rice. We

have the chicken here. I will do it.

Stephen, he is so hungry.

In the

little break during the video,

Stephen eight the last recipe. It is

nice to see somebody loving their

food. If you would like to try any

of the studio recipes, visit our

website. While you are that you can

vote for Stephen's food heaven or

food hell. That looks fantastic.

Chicken is served. How much is this

recipe changing over the years I be

cooking it?

It is the same old

thing. This, chicken with black bean

sauce, which is one of this

country's favourite Chinese food, we

have lovely noodles, we forgot to

add the bean sprouts. It doesn't

matter.

Over the top.

The heat will

actually cook this. Bean sprouts

shouldn't be cooked a lot, right,

Ching?

Yes.

The water will come out

of it and make it soggy. This is

called chicken with black bean sauce

and these are simple noodles for a

long life with bean sprouts and ham.

Gorgeous. Right, you are going to

have a go at this. Going to give it

straight to Stephen. This is why he

is here.

I cannot believe I'm going

to eat chicken with black bean sauce

made by Ken Hom! My local Chinese

restaurant will be watching and

going, oh no.

Let us know what you

think. Susie, you have wine to go

with this?

I have, I am not sure you

will love me or hate me for this,

but I couldn't resist in including a

Chinese wine. It is from the oldest

winery in China. It was established

in 1892 and this is the noble dragon

red wine. It is on a Chinese New

Year offer at Sainsbury's, £8 50.

You are great for a bargain.

And it

has eight, which is important for

today. You have a little bit of a

nod to the Bordeaux and it has a

fresh, leafy character.

Very

interesting nose.

It is leafy and

herbaceous. It is also 12% alcohol,

so it is refreshing and not too

heavy.

It is almost a soft drink.

Almost.

It stands up to the meeting

is of this dish?

It is great for

this dish, you can have rows are

white, but I have played to the

darker elements of the dish, the

dark soy sauce element.

Have you

even tried the wine?

No way. The

wine isn't going anywhere.

I think

we should just leave you here. You

have done your bit, it is fine.

It

is also served quite cool, the guys

in the studio have done that.

That

works really well. Did they do that

intentionally?

They did it on

purpose, they know what they are

doing.

Ching, do you enjoy the dish?

It is stunning, it works really well

with the wind. Lovely combination.

Now, let's catch up with Si and

Dave, The Hairy Bikers in Birmingham

are getting a masterclass in Punjabi

street food.

This augurs board of fantastic

flavours we take for granted means

our diet is unrecognisable of

post-war rationing. -- smorgasbord.

Birmingham is unjust home to the

largest Caribbean community outside

London, it is the largest Asian

community outside the capital.

You

can pick up a essential spices for a

delicious curry in virtually any

shop.

If you go to the Asian shops

they are turning up so much spice,

the chances are it will be banging

fresh.

When you explore these shops

you can appreciate the regional

varieties in Indian cooking.

In the

north of the cuisine is less spicy

but these a lot of red and green as

saffron. Everywhere you look, you

get ideas for cooking. Ground

coming, ground coriander and we get

the whole one as well.

Pungent

spices like black pepper and

tamarind are used in the hot dishes

of the South and mustard is popular

in eastern cooking. We use loads in

our Bengali curry.

Dried spices you

cook into the dish, finish off with

coriander and your fresh.

We are not

shopping for spices for ourselves,

we will meet two special young man.

What do we take them?

Spice. The

guys we are shopping for work the

hip festival circuit, inspired by

their Punjabi heritage, they create

unique spice mixes for their chicken

dishes. Chicken dominates the street

scene and pop-up food scene in the

UK. It accounts for over half of the

meat eaten here. Where ever people

gather, there are flavours from all

over the world. And chicken, and we

want in. It is a Thursday afternoon

in Walsall so we have two rely on

Raj's kitchen where they are trying

out some new recipes for the up and

coming season.

I am looking forward

to meeting these lads.

So am I. It

will be good. This might not look

like a laboratory of flavour, but

they are working their magic into

the kitchen.

We didn't want to come

in empty-handed.

We have got you a

bit of everything.

What we have is

an onion bhaji and we have added

chicken to that.

Their seasonings

have their roots thousands of miles

away in the Punjab region of

northern India. It is one of the

culinary powerhouses famed for its

tandoori chicken and masala curry.

There is a few thousand years of

heritage and how to put the spicing

into your chicken and the flavour

will get better and better until it

is cooked outdoors.

Not putting you

under pressure, but we want the full

festival experience.

How you

experience food makes a huge

difference as to how it tastes.

Chicken breast can often dry out.

Chicken for three different wraps

are whacked on the grill. A spicy

one called the just right, at

tandoori one and a garlic butter

one.

We are lucky enough to be

sampling some poultry prototypes yet

to be unleashed.

The hybrid onion

bhaji resort being prepared earlier

and a chicken and cashew nut

surprise. Looking at all that

cooking away, it is going to be

nice.

No onions needed, just cumin.

To get properly in the mood for this

fragrant food, we are staging our

own mini festival.

It is brilliant,

I love festivals.

I do, I could go

to loads. True to form, it started

flaming raining. Belting down.

flaming raining. Belting down.

Don't

touch the fly sheet, it will come

in. Can you smell that food. It is

proper festival. Raining and we are

cosying in the tense, nothing could

be more perfect, unless I have

something hot and spicy in my hand.

I can smell that food.

Who is that?

Followed a sin.

Festival friend.

Back to reality

with a frenzy. Come on boys, this is

a full experience. The sweet yoghurt

dressing is to balance a lemony

chicken and draw smells amazing. It

all smells amazing.

At this point

the crew have decided that they hate

us.

us. Mooy hey, man. Like the

meteorite that has come in from the

planet lovely straight into the

crater that is my mouth.

Nutty

chicken.

Then that comes right

through it.

We have just been around

the world eating chicken and some of

the best you can we have ever eaten

is in a garden in Birmingham!

Look

at that. There's the tandoori. Try

it and enjoy.

It is as good as you

think it is.

Because we have been

brought up with the inheritance from

the Punjabi culture watching our

mums making miracles from nothing we

didn't want to pigeonhole ourselves.

World food with a Punjabi heritage.

Quite a difficult balance. We can

celebrate world food in our little

island and we are dead proud and

excited about that and as yours have

gone by adventurous cooks like these

to are producing wonderful, exciting

stuff.

That has given us food

heritage with which we lead the

world. Yes. Thanks, boys. That is

it, the heaven and hell vote is

closed and Stephen 's fate is

sealed, we'll reveal the results at

the end of the show. Let's take

calls from our viewers. Gene from

the wood all, what is your question.

What's the best way to prepare salt

and Pepper chicken wings?

Very easy.

I don't like to make a heavy batter,

I would put cornflour, a bit of

flour over the chicken wings, deep

fry them until they are crispy, take

them out and then simply do chopped

garlic, a lot of course sea salt,

lots of chilli flakes for Stephen!

And lots of pepper. And then toss

the wings in that, it's great for

football matches with a lot of beer.

It sounds so good.

It sounds so good.

My wife is from

the Wirral and she has an antique

called Jean, is at the same one --

she has an aunt called Jean.

she has an aunt called Jean.

Caffe

has tweeted that she saw crab claws

in the freezer at the supermarket,

can you think of a good way to use

them apart from opening bottles of

beer?

beer?

Black bean sauce?

That would

be delicious and so versatile.

Something delicious like Singapore

chilli crab claws, kind of like the

prawns, you could do garlic, ginger,

some coriander, and delicious

ketchup, that sounds strange but it

will add to the sweetness, you can

add soy sauce and stock and

cornstarch, just but it all

together, stir it and fry the crab

claws together with ginger and you

can pour it in at the end and toss

it together, it has a lovely sheen

and it is easy and quick.

Susie,

what would you drink alongside that?

When you have the spice and you want

something nice, crabs are rich

shellfish so I would go for a New

World reasoning we'll have that

lovely lime character, very

refreshing, nice and punchy, the

crab can take that. -- Wirral. It

would cleanse your palate between

the lovely mouthfuls.

Just don't eat

the clause themselves. Use them for

opening the beer bottles. Stephen,

have you got another tweet?

Wendy

asks have you got a recipe for home

made dim sum or won tonne.

It is so

cheap, why bother!

You heard it

here, folks!

Go and buy it.

Come on,

Wendy, don't be making it from

scratch for goodness' sake. And our

last call from daily in London.

Hi.

And having friends this evening and

making hoisin duck.

And having friends this evening and

making hoisin duck.

I would marinate

it first, good

making hoisin duck.

I would marinate

it first, good quality

making hoisin duck.

I would marinate

it first, good quality source, for a

couple of hours.

it first, good quality source, for a

couple of hours.

it first, good quality source, for a

couple of hours.

it first, good quality source, for a

couple of hours.

it first, good quality source, for a

couple of hours. Roast them for 30

minutes, take them out and shred

them. Make pancakes, add it to

noodles, you can stir fry it with

noodles and delicious oyster sauce.

I hope that helps your celebrations.

Thank you to everybody who called or

sent messages today. This week we

sent Jeremy Pang to Chinatown to

give us the lowdown on what to eat,

and why, at Chinese New Year. Most

people don't realise that Chinese

New Year is not just one day, it is

15 and it is the most important

holiday in the Chinese calendar. It

is about performances, celebrations,

most importantly, about food. And I

am in Chinatown, London, to show you

all about the great food traditions

of Chinese New Year.

of Chinese New Year. Green

vegetables are not just a balancing

act for your backward. In the

Chinese traditional green vegetables

signify prosperity and long life for

your parents, the older generation.

We also have different foods, like

pomelo where the name or colour

signify good fortune. And in

Chinese, gum sounds like gold in

Cantonese so again, good wealth.

Fish is one of the most important

and opulent parts of the Chinese New

Year banquet. It has to be hold

because a represents an abundance in

everything in life. Good fortune,

prosperous New Year. Home kitchens

in Hong Kong and China do not

actually have ovens. It's a strange

concept to have a Chinese bakery or

Cantonese breads. Imagine the

British, the Portuguese, the French,

they have all been in Hong Kong for

a long time. And these breads are

halfway between a brioche and a

British band. I always say the

British left to good things in Hong

Kong, spam and ketchup. Spam and

cheese burn, a serious Goody.

cheese burn, a serious Goody. This

is a specifically New Year cake. It

is here to bring out the riches in

your life. I have been

your life. I have been making dim

sum for six years and I cannot do it

add even half the speed that these

lovely ladies can. Each pastry has a

bit of flour and you roll each

piece, twist and roll, test and roll

and that is how you get your nice

round thin pastry. OK.

round thin pastry. OK. If you want a

simple fold you can literally close

it together from the top and seal

around the edges so then you have

your and a lucky cat is important

for the Chinese New Year, then you

overlap and squeeze it together and

this shape is what we call a gold in

God. When you make dumplings this

you are giving people good wealth

around this time of year. -- gold

ingot. This is not a usual Chinese

year feast for me. Usually I would

have a huge table of food like this.

But with all my family and friends.

But with only me and you, everything

has a significance, the longer the

noodle, the longer and better your

life, and this dish is what we call

fat choi. For good fortune. So if I

eat this I will be lucky this year!

May be very rich!

That's good. Happy

New Year. This is just a taste of

some of the many Chinese New Year

food traditions, however you are

celebrating, happy New Year.

Amazing. I was in Chinatown last

night and it was packed. I have

never seen about busy, queues in

fact of every restaurant. Chinese

New Year has become so popular now.

What is it for you, what sums up

this festival in terms of food?

I

think eating and a lot of good food.

All the trimmings. Dumplings, for

sure. Eaten on the fifth day as you

cross Chinese New Year.

And the moon

is high...

You've got it! And of

course it means prosperity.

Of

course! Ken, what is it for you?

My

mother used to make a whole fish

with head and everything and for me

that is always Chinese New Year, the

whole fish steamed with a bit of

salt and ginger, and juice, hot oil

drizzled over it, oh it's lovely.

That is my mum's favoured at Chinese

dish as well. What omelettes come

into any of these dishes, what about

undercooked ones?

Yes!

It is

omelettes challenge time, come on

down. We have a legend in the house,

he's ended up on the handle of the

pan of glory. Ken Hom is on here at

to minutes and 26 seconds, not a

record-breaking time considering

that one other winner is 14 seconds.

Do you feel you could break that

record today?

I don't think so.

Where is the confidence, the

prosperity, the lack!

Where is the confidence, the

prosperity, the lack!

The aim is to make fast, edible 3H

omelettes good enough to feed the

hungry crew, if they are not good

enough they will go in the compost

bin. Crew or compost, your time will

start

start when we have the clock on the

screen, are you both feeling ready?

It could add a bit of charged

flavour, this could be interesting.

Ready? Three, 21, go. We are off to

a nice start.

a nice start. Ching is making fried

eggs at the moment and setting them

on fire! Some very interesting

techniques. Stephen, is this how you

make an omelette for breakfast at

home? Ken is only getting the butter

in a now! Oh! My goodness.

in a now! Oh! My goodness. Ching,

half the omelette is still in there.

Ken, you haven't added your eggs

yet.

They will be ready on Tuesday.

Ladies and gentlemen,... This does

look like a good omelette. I love

how you are completely non-perplexed

by this situation, hoisin duck is

just cooking a darn good omelette.

You can't believe how many people

have said, we are rooting for you,

Ken.

Let me see what Ching has got.

Very well seasoned.

I like my

omelettes peppery.

What is the

secret to a good omelette, Ken?

Time! And don't overcook it.

Beautiful. It is served. I'm going

to taste it. Surprisingly, Ching,

cooked in a very short time. Well,

not surprising at all. Very well

seasoned, love the butter.

Of the

pepper?

Hoisin duck, what we use

secret ingredients?

Heat! And time!

Magic.

Both delicious. Very tasty.

Honestly, they taste good. Can we

talk about times? Let's find out if

they are going in the bin or on the

board. Ching. The good news is, 27

.2 six. We'll find out in a second.

And Ken, how do you think you did.

Dismal.

The good news is you have

halved your time, you were to

minutes and 26 seconds you are now

one minute and 21. I can swap over

the Ken Hom heads. We can get rid of

that one. Do we put Ching on the

board?

Oh, come on, it is Chinese

New Year.

You did well, you got into

the frying pan. I'm just going to

put this here. It's all gone a bit

Blue Peter.

something hot and spicy in my hand.

I can smell that food.

Will Stevens get his food heaven,

spiced mussels or food hell, Goto.

-- Goto.

Very often when I cook with chilies

I take the seeds out because what I

want is the flavour of the chilli

without the scorching heat. But now

and again I want something that is

literally mouth popping, something

that will make my eyes water. That

is when I don't see the chilli. For

my Tuesday night supper I will serve

something hot, with the coolest of

dressings. Fiery grilled chilli

prawns with yoghurt and mints.

Chilies, a form sized lump of ginger

and garlic formed the basis of this

marinade. What I am making is a

spice paste and it is the sort of

paste you can use with chicken or

fish. You can use it with anything

you can put on the grill. But it is

quite hot. Add some warmer spices

and then it is more about flavour

than heat. Like black peppercorns,

cumin seeds, coriander seeds and for

colour, bright yellow to merit.

colour, bright yellow to merit. --

turmeric. That will go straight into

the food processor. Fresh coriander

and mint with a lovely flavour.

Masses of heat, almost too much. I

want to calm it down again and I

will use coconut. I will use creamed

coconut, which comes in all sorts of

forms. Sometimes it comes like a bar

of soap and you great it into your

paste. Other times it comes like a

thick, soft cream, like this.

thick, soft cream, like this. This

is still a firm paste and I want it

to be a little bit softer. I am

going to water it down so it will

coat the prawns or the chicken, or

what ever I will be using it with.

If it suits you, make this even

before, put the prawns or the

chicken in, whatever you want to

cook, leave it overnight. This

classic combination will set your

palate on fire. Whilst the Gribble

heats up, I am going to make

addressing that will instantly cool

your mouth. Use plenty of mint and I

am adding coriander. You don't have

to use coriander. You could use

cucumber. All you want is an

ingredient that will have the

opposite effect of the chilies and

the ginger. Sour flavours go well

with spice, so I am adding possessed

of a line. Lemon would also be fine.

Occasionally when I am making curry,

for instance, things come out a

little bit too hot. You know those

ones that actually make you break

out into a sweat. Sometimes you have

two cool things down. The first

mouthful is great, then you think,

this is too much. That is when I

reach for the yoghurt, plain,

natural yoghurt. That will cool

things, as will coconut milk. The

things that calm supper down when

you have got a little bit over

excited. I am using a good amount of

plain yoghurt. Open the windows,

switch on the extractor fan, you can

make lots of smoke. There is no

reason why you cannot do these under

an overhead grill. But the great

thing about using a reached griddle

pan, the food actually touches the

heat itself. So all the edges get

toasted. It is when you get crusty

bits, that is what makes food

interesting. Prawn cook very

quickly. As soon as they become

opaque, you know they are ready. On

a really hot grill, you know it is

literally a couple of minutes. Lots

of spice, lots of opposing flavours.

Yes, it is hot and it will make your

lips tingle, but then you have this

wonderful, cooling mint yoghurt. It

is a kind of wit and kiss. -- whip.

Lots of heat. Enough to make my eyes

water and then all of a sudden,

there is this cooling yoghurt, mint

and lime. It is the sort of thing

that you keep going back for more.

You can use the same spicy mix for

meat or fish. The braver you get

with the chilies, the more yoghurt

and mint you will want standing by.

Thank you, Nigel. Time to find out

whether Stephen is getting his food

heaven or food hell. Stephen,

mussels, chorizo, cider, a few chips

on the side.

Come on.

On the other

side, you have a goat to Sheen.

side, you have a goat to Sheen. --

Swagger. 53% of the votes went for

heaven. This is a simple dish. I

think you did very well, it was

close, 53%.

Ken Hom, the perfect person to

delegate chips is to you.

I am a

great fan of fish and chips.

I would

love to see Ken Hom eating fish and

chips.

chips. Ching, you are cutting that

up and I have some chorizo here. You

could have pancetta, that works well

and you could have white wine

instead of cider.

You have Irish

cider?

Yes, it is beautiful, I am

passionate about my Irish cider. At

my wedding, we didn't have a

champagne reception, we had cider

reception. Longueuil house, they do

gorgeous cider. You have some Irish

links?

Yes, they are from Co mayo,

spent all my summers there growing

up.

You didn't have any goat?

They

did, but I stayed away from the

thing.

Did you really have a goat?

Yes, but I stayed away from it, just

the smell of it, I don't want to go

on about it. I don't like goat, have

I told you that?

You don't like

goat's cheese?

No, you might as well

lick a goat. Every few years I

think, let's try it again because my

wife loves goat, goats milk and

goat's cheese.

But you haven't been

convinced by it?

Now I haven't.

You

are quite busy at the moment, you

have four shows, theatre, you are

doing the theatre show this

afternoon?

We do two, 2:30pm and

7:30pm and I have to be menacing,

twice.

It must be a change up for

you?

I love it, I get to menace Toby

Jones every day.

How does he feel

about that?

He loves being menaced.

You play comedy roles, do you enjoy

the opportunity to be menacing?

Yes,

this is a darker and threatening

character. I am associated with a

few things, but not been

threatening.

Only goats.

threatening.

Only goats.

You have a

show called Hang-up and you

improvise? Yes, David Tennant,

Charles dance. Who did you find the

most interesting from an

improvisation?

Jessica Hynes plays

my sister and she is very funny. We

work together on a play for a year

so we almost have that sibling

thing, we like to wind each other

up. Katherine Parkinson plays my

wife, she was very good. We do have

a ridiculously good cast.

You have

produced it yourself?

Yes, normally

you can go, I just acted in it, but

now I am writing and producing, it

there is nowhere to hide.

It is

based on the US version with Lisa

Kudrow?

Yes, ours is different, you

film the therapy sessions and you

just make them up as you go along.

You have a headache in the edit, you

have a two-hour session you have to

get down to two minutes. I am

pleased with how it is turning out.

Excited for it to come out and see

what people think.

As an actor in

must be refreshing to do, you are

improvising?

There is nothing like

the moment when someone says

something funny and someone responds

genuinely. It is like being on a

night out and then explain it later,

acting, you are trying to recreate

something. But this is watching

people have a genuine conversation

and reacting off each other and it

is caught on camera.

Especially with

such interesting people.

Yes, a huge

range of actors. Because we shot

everything at once, we just needed

them for a couple of hours. Richard

E Grant is in every episode and we

shot the whole thing in one morning.

If you need someone for one morning,

you can get a good deal.

We are in

business with the mussels. I have

just added a bit of cream, you have

the chorizo, the mussels and the

cream. It is great for mopping it up

with a bit of bread. I should check

with the master chip

with the master chip fryer, is this

what the Obi was for?

what the Obi was for? -- OBE.

I

should have done them in my walk.

Chips by Ken Hom, you can open up a

chain.

chain.

Nice walk if you can get it.

Walk to Freedom. Dwarka on the wild

side. I can be doing this all day.

Dig into those.

Out of my way.

We

have some knives and forks here. I

love you have gone straight for

Ken's chips.

Good chips.

From the

man himself.

Wonderful. Susie, what

about the cider?

I have echoed the

cider in the dish and we have a dry

cider, Aspel, £2 a bottle. I wanted

something that was bold and

refreshing that would work with the

earthy mussels and the chorizo and

the cream. You have lots going on

and this is fabulously refreshing.

It is gorgeous. I can see a lovely

pint of that and a big plate of

mussels.

Delicious, quite spicy.

We

did add a bit of chilli.

It is not

goat, so it is good.

It is heaven?

It is heaven.

Fantastic and not a

goat was harmed in the making.

Thankfully, you didn't lick a goat.

Anyway, next time.

That is all from us today and

Saturday Kitchen knife, thanks to

our studio guests, all the recipes

from the show are on the website. We

are back live at 10am on BBC Two

next week as the Winter Olympics

continue.

continue. Our special guest is

Davina McCall. We have some Best Buy

's for you tomorrow at 12:15pm on

BBC Two. Happy Chinese New Year.

Cheers.