17/03/2018

0:00:08 > 0:00:12Good morning and welcome to the weekend. We are live with 90 minutes

0:00:12 > 0:00:15of great chefs and mouthwatering recipes.

0:00:15 > 0:00:23I'm Matt Tebbutt and this is Saturday Kitchen Live!

0:00:34 > 0:00:37Welcome to the show.

0:00:37 > 0:00:40Cooking with me today are two fantastic chefs, Ian Orr,

0:00:40 > 0:00:44who's bringing us a taste of Ireland for St Patrick's day,

0:00:44 > 0:00:46and Jose Pizarro, whose food will have us dreaming

0:00:46 > 0:00:47of summers in Spain.

0:00:47 > 0:00:49And Sandia Chang is back in charge of the drinks.

0:00:49 > 0:00:52Good morning, everyone!

0:00:52 > 0:00:59How are you all?Good, good. Happy St Patrick's Day.I'm excited, I

0:00:59 > 0:01:02like St Patrick's Day. It's a great excuse for drinking, let's be

0:01:02 > 0:01:08honest. And who better to share it with than you. Won the Irish food

0:01:08 > 0:01:12and tourism award last year, seven time winner of best chef in Northern

0:01:12 > 0:01:19Ireland, restaurants. Overachiever. And we will still have a pint of

0:01:19 > 0:01:25Guinness later. I only drink it once a year, on St Patrick's Day.What

0:01:25 > 0:01:30are you doing for us today?

0:01:30 > 0:01:32Hay Smoked Mourne Mountain Lamb, Wild Garlic Boxty Toasted

0:01:32 > 0:01:36Oatmeal and Whiskey.

0:01:36 > 0:01:41And boxty? It's a little pancake?Is basically a little potato pancake,

0:01:41 > 0:01:46we will talk about it and have some fun with it.Jose, the godfather of

0:01:46 > 0:01:50Spanish cooking in the UK bringing some summer sun.We need some sand

0:01:50 > 0:01:54today.

0:01:54 > 0:02:01Trout with a mussel and chorizo salsa.

0:02:01 > 0:02:05I wouldn't associate rainbow trout with Spanish cooking.We love it

0:02:05 > 0:02:10over there. Normally we have a whole one with either a Cole Hammer and

0:02:10 > 0:02:22then pan fry it -- with Iberico ham. And we have some interesting wines

0:02:22 > 0:02:26from some interesting regions as well.

0:02:26 > 0:02:28As always, we've scoured the BBC archives to bring you some classic

0:02:28 > 0:02:31foodie moments from some of the culinary greats including

0:02:31 > 0:02:33Rick Stein, Raymond Blanc, the Hairy Bikers and Nigel Slater.

0:02:33 > 0:02:37Our special guest is one of Britain's most popular TV actors.

0:02:37 > 0:02:39From At Home With The Braithwaites to New Tricks, she has enthralled

0:02:39 > 0:02:40millions of viewers.

0:02:40 > 0:02:42For her latest show she spent four months in sun-drenched

0:02:42 > 0:02:44Sri Lanka amongst elephants and tea plantations.

0:02:44 > 0:02:46Sounds tough!

0:02:46 > 0:02:48Please welcome, Amanda Redman!

0:02:48 > 0:02:55APPLAUSE Lovely to see you. Four months in

0:02:55 > 0:03:01Sri Lanka. That's a tough gig. Yeah, really tough! And now you're back to

0:03:01 > 0:03:08this snow.I thought it was spring. As it is nice to be back? It's a

0:03:08 > 0:03:12long time.You miss your friends and family, but apart from that, it's

0:03:12 > 0:03:17not a hardship, I have to say. And we have fantastic food over there,

0:03:17 > 0:03:21amazing. And it's quite diverse and very different to Indian food.I

0:03:21 > 0:03:26have never been to either region, so I don't know. Sri Lanka is the place

0:03:26 > 0:03:31to go at the moment.It is very beautiful and the people are great

0:03:31 > 0:03:37and food is heavenly.Good, and nice link! So when you talk about food

0:03:37 > 0:03:47heaven, what would it be?It would be carried. -- it would be curry.

0:03:47 > 0:03:55All Currys.And you also like cod and crab. What would be your hell

0:03:55 > 0:04:06question your hell would be couscous.And any fatty meat. It's

0:04:06 > 0:04:10always been that way, from a baby. I've never been able to take fatty

0:04:10 > 0:04:16meat. I could eat couscous, but fatty meat...You have this strange

0:04:16 > 0:04:25sweet and savoury thing, you don't like fruit.I don't. Don't!

0:04:25 > 0:04:29So if the viewers give you heaven, i'll serve you two of your favourite

0:04:29 > 0:04:30ingredients, cod and crab, and they'll be infused

0:04:30 > 0:04:34with Sri Lankan flavours.

0:04:34 > 0:04:40I thought the obvious thing would be a fish curry. But you don't like a

0:04:40 > 0:04:47fish curry! That was a good start when we found that out this morning.

0:04:47 > 0:04:50I'm going to absolutely convince you.

0:04:50 > 0:04:53I'm going to make a warming, coconut curry with poached cod

0:04:53 > 0:04:58and crispy salt and pepper soft shell crab.

0:04:58 > 0:05:01That will be on top, so it's not swimming in the source.

0:05:01 > 0:05:04I'll serve that with a citrussy cucumber and onion pickle

0:05:04 > 0:05:05and some spicy samosas.

0:05:05 > 0:05:07It'll be like being back in Sri Lanka.

0:05:07 > 0:05:11Sounds gorgeous.

0:05:11 > 0:05:13But if Amanda gets hell, it's going to be three

0:05:13 > 0:05:16of your worst nightmares - fatty pork shoulder,

0:05:16 > 0:05:21couscous and a cheeky hit of sweet fruitiness in the savoury mix.

0:05:21 > 0:05:24Some fatty but flavoursome pork will be braised in a stock teeming

0:05:24 > 0:05:25with dreadful dried apricots for that hellish sweet

0:05:25 > 0:05:28and savoury taste sensation.

0:05:28 > 0:05:31And to top it all off, I'll serve it up on a bed

0:05:31 > 0:05:34of characterless couscous.

0:05:34 > 0:05:36It is harsh, but very delicious.

0:05:36 > 0:05:39But you'll have to wait until the end of the show to find

0:05:39 > 0:05:41out which one the viewers vote for!

0:05:41 > 0:05:43So everyone, just go to the Saturday Kitchen website

0:05:43 > 0:05:45before 11:00am this morning and get voting.

0:05:45 > 0:05:46We also want your questions.

0:05:46 > 0:05:48You can ask our experts anything, just dial...

0:05:48 > 0:05:490330 123 1410.

0:05:49 > 0:05:52Get dialling now.

0:05:52 > 0:05:54As always, you can also comment on what's cooking on social media.

0:05:54 > 0:05:57Ian, let's head to the hobs.

0:05:57 > 0:06:01What are we making?

0:06:01 > 0:06:08Everyone feel free to chip in. What are we doing?We are doing beautiful

0:06:08 > 0:06:09Everyone feel free to chip in. What are we doing?We are doing beautiful

0:06:09 > 0:06:14lamb, and we will make a potato boxty with some white garlic. This

0:06:14 > 0:06:23is lovely Mourne Mountain lamb.It's a big old rump.We will trim the fat

0:06:23 > 0:06:28right back to keep special guest Amanda happy.We are on the back

0:06:28 > 0:06:33foot already, so that would be good! What I'm going to do is, in the

0:06:33 > 0:06:40restaurants we would use a lot of brines for the fish and meat. We

0:06:40 > 0:06:46would boil the water, but this is buttermilk. It's another brine. It's

0:06:46 > 0:06:52there to soften the meat and add a little extra flavour, it makes it

0:06:52 > 0:06:57caramelised better. It's really nice. We have a bit of garlic in

0:06:57 > 0:07:02here, some rosemary and a little bit of thyme. You could do it with pork

0:07:02 > 0:07:12or chicken. We are using lamb.You were saying earlier, this is a

0:07:12 > 0:07:15traditional pancake, potato pancake. I made it for the kids the other

0:07:15 > 0:07:19day. They loved it. But the first thing they say is, it's like little

0:07:19 > 0:07:26pancakes, and it's just like that, as savoury little pancake.

0:07:27 > 0:07:29as savoury little pancake. Leaving the lamb overnight would be great.

0:07:29 > 0:07:37Some salt and pepper.You are in charge of four restaurants.Browns

0:07:37 > 0:07:40in Derry, Londonderry. We have Browns on the waterside, the

0:07:40 > 0:07:50original. We have Browns on the green in Donegal, and we have the

0:07:50 > 0:07:55country house.I keep meaning to get there.I hope you will come over,

0:07:55 > 0:08:01big man.I would love to.We will do a night together when you come over.

0:08:01 > 0:08:07What's on the menu for St Patrick's Day?At lunchtime we would have

0:08:07 > 0:08:13things like Irish stew, Champ, that kind of thing.Do you do is

0:08:13 > 0:08:17traditional stuff on St Patrick's Day or do you put your spin on it?

0:08:17 > 0:08:25We have the traditional stuff as well.

0:08:25 > 0:08:28well. And nice bit of colour. We'll put this in the oven for about 12

0:08:28 > 0:08:35minutes.You want some wild garlic going through the boxty?A bit of

0:08:35 > 0:08:38wild garlic, you could put spring onions, some smoked bacon if you

0:08:38 > 0:08:44wanted. You are making the boxty. Some broccoli. You could also use

0:08:44 > 0:08:54asparagus if you wanted. I like to add it to a pan with a bit of oil.

0:08:54 > 0:08:59My mother would boil the broccoli for about four hours, but then it

0:08:59 > 0:09:04wouldn't look like purple broccoli any more. Mum is probably watching!

0:09:04 > 0:09:07She will be enjoying that. A nice bit of seasoning. Some salt and

0:09:07 > 0:09:15pepper.We have some baking powder. This is plain flour as well. So many

0:09:15 > 0:09:19different recipes for that, this is more of an Ulster recipe. Cooked

0:09:19 > 0:09:26potato and raw potato. Some recipes will have all cooked potato and some

0:09:26 > 0:09:30will have all raw potato.If this is a traditional dish to use up

0:09:30 > 0:09:36ingredients?It would be. And when I haven't made them in a while, they

0:09:36 > 0:09:40are lovely. There is a tradition of boxty, a song I like to sing.Do you

0:09:40 > 0:09:45sing it a lot?All the time!You were learning the words in

0:09:45 > 0:09:50rehearsal.My head chef at the Waterside taught me the sun. Boxty

0:09:50 > 0:09:57on the griddle, boxty in the pan, if you can't make a boxty, you'll never

0:09:57 > 0:10:06get your man!A life lesson for us all.A nice hot pan, and these

0:10:06 > 0:10:12little pancakes. If people are making this mix at home, just make

0:10:12 > 0:10:19it all because it doesn't keep, it will go black after an hour or so.

0:10:19 > 0:10:23It'll oxidise. How are you celebrating St Patrick's Day in

0:10:23 > 0:10:28London today.I have done a big stall in Borough Market the last

0:10:28 > 0:10:32three days, food producers that are over. I'm doing a demo today at

0:10:32 > 0:10:37three o'clock. After that I will watch the second half of the rugby

0:10:37 > 0:10:45and have a Guinness.That was bad planning on your part! Ireland doing

0:10:45 > 0:10:49so well in the rugby well.It should be a good game today. Looking

0:10:49 > 0:10:53forward to it. And a bit of snow there as well.That won't put them

0:10:53 > 0:11:01off.I don't think so. Definitely the luck of the Irish today.I was

0:11:01 > 0:11:03offered tickets late last night and couldn't go. I was very upset about

0:11:03 > 0:11:13that. Do you want some St Patrick's Day facts?OK.This is my favourite,

0:11:13 > 0:11:16apparently the Irish leader will hand a crystal bowl of shamrock to

0:11:16 > 0:11:23the US president on St Patrick's Day. But then it's immediately given

0:11:23 > 0:11:31to the Secret Service and destroyed! A fun fact for you. But, rosemary.

0:11:31 > 0:11:37This is the toasted oatmeal. Absolutely delicious. Some butter,

0:11:37 > 0:11:42some seasoning and rosemary. It's nice for some texture. Some pancakes

0:11:42 > 0:11:48here.

0:11:48 > 0:11:54here.And if you'd like to ask any of us a question, give us a call.

0:12:00 > 0:12:04Calls are charged at your standard network rate.If you'd like to make

0:12:04 > 0:12:13the sauce for the lamb.Absolutely. I love cooking with hay. The

0:12:13 > 0:12:17customers will get this at the side of the table. In winter time will do

0:12:17 > 0:12:23some venison. We smoke it for a bit of theatre but it's also flavour,

0:12:23 > 0:12:28because it's really lovely.Do you get enough flavour in the space of a

0:12:28 > 0:12:33minute?You do, you could do it longer, but we just want a subtle

0:12:33 > 0:12:37smokiness. But the lovely bit of lamb in there.Where is the hay

0:12:37 > 0:12:46from?It's from a pet store. It is edible, its food safe. Get a

0:12:46 > 0:12:52blowtorch and burn the hay.So you're setting fire to it and then

0:12:52 > 0:13:03putting it out?This is an old cigar box, it's about 40 years old. We

0:13:03 > 0:13:11have a bigger one as well.We have the juices of the lamb in here. Just

0:13:11 > 0:13:15drain off some fact. An annual at this special whiskey.It's quiet man

0:13:15 > 0:13:24whiskey.-- and then we will add this.And I'm not a Guinness or

0:13:24 > 0:13:29whiskey fan, but this is beautiful. I am, I love whiskey. I've never

0:13:29 > 0:13:34really been introduced to Irish whiskey, though.This is from the

0:13:34 > 0:13:38city, sweet with a bit of honey in it. It's lovely. They are doing as

0:13:38 > 0:13:42Cherie as well. 11 years as an Irish whiskey, and in the last year they

0:13:42 > 0:13:51have it in the sherry barrel. This is a sweet one. That's why I gave

0:13:51 > 0:13:55you this.I will let that calm down. And there is a touch of honey in

0:13:55 > 0:14:02this as well.That would be great. Take the boxty out.That's bringing

0:14:02 > 0:14:05off all the flavours of the meat in their pan. It's a very simple sauce

0:14:05 > 0:14:13but very delicious. Very rich.Back in the day my mum wouldn't have cut

0:14:13 > 0:14:20her boxty but I will be.Just making it a bit more like the restaurant.I

0:14:20 > 0:14:34have to make it a bit more cheffy! The boxty is delicious on its own.

0:14:34 > 0:14:39That would go down to the customer. And this lovely smoked flavour in

0:14:39 > 0:14:45the lamb is lovely.Wow. So you are staying in London the whole weekend

0:14:45 > 0:14:49or will you race back?I'm doing the demo today and then we will chill

0:14:49 > 0:14:51out tonight and head back home tomorrow.

0:14:57 > 0:15:04We love coming over. We get to see a few places, markets, and Jennifer

0:15:04 > 0:15:09comes over with me as well. A nice bit of lamb. Beautiful colour. It is

0:15:09 > 0:15:22amazing. This is a mint gel. You blitz on the mint. We thicken it

0:15:22 > 0:15:28with Ultra-Tex. It is a type of starch. Easy to get on the Internet?

0:15:28 > 0:15:35Yes. Why am I shading? I am panicking. A nice bit of broccoli.

0:15:35 > 0:15:38You could use a spider gives if you wanted to. We have some of this

0:15:38 > 0:15:49lovely toasted oatmeal.There is the sauce.Like so. Amazing. This sauce,

0:15:49 > 0:15:55I am so happy you are making it.

0:15:55 > 0:15:58I am so happy you are making it. A nice bit of that. We have trimmed

0:15:58 > 0:16:03the fact really well, Amanda.Thank you.We are trying to win you over.

0:16:03 > 0:16:10There we have it. What is it called? We have our lamb which is mugged in

0:16:10 > 0:16:18hay, with potato boxty, toasted oatmeal, and a Quiet Man whiskey

0:16:18 > 0:16:23sauce.Right, let's see what you make of this. There is the lamb with

0:16:23 > 0:16:30the whiskey sauce. Look at that. Fantastic. You worked for a couple

0:16:30 > 0:16:35of years at the River cafe. When you look at your dishes, the last time

0:16:35 > 0:16:40you came on, you did the dish that was quite similar, but I cannot see

0:16:40 > 0:16:45much River cafe.What did you take out of that? Simplicity at its best,

0:16:45 > 0:16:51find the best produce and do very little with it. We still do fish

0:16:51 > 0:16:53with lemon and parsley in the restaurant but it is finding your

0:16:53 > 0:17:00own style as well.It was an amazing experience.How is that? Beautiful.

0:17:00 > 0:17:12The smokiness is stunning.Cheers. What are we drinking? I have picked

0:17:12 > 0:17:17a wine from Georgia. This is what we call orange wine. It is essentially

0:17:17 > 0:17:22an weight wine that has been sitting with the skin on. It is called

0:17:22 > 0:17:27Tblvino Qvevris. It is named after the vessel that the Georgians put

0:17:27 > 0:17:31the wine in. It is a clay vessel and deep-rooted underneath the ground,

0:17:31 > 0:17:37and they keep the wine in there for three weeks. Witnesses from?From

0:17:37 > 0:17:41Georgia, the eastern part of Georgia.Where can you buy a? It is

0:17:41 > 0:17:45from Marks & Spencer. It is great that Marks & Spencer is carrying

0:17:45 > 0:17:50such unusual wines. It is largely undiscovered. It has got lovely

0:17:50 > 0:17:55tanning. It has red wine tannins Internet, which goes well with the

0:17:55 > 0:18:05meat. It has got hay, honey, spaces. This is good with you, nice

0:18:05 > 0:18:10combination?I am in heaven. Excellent. We're getting there.

0:18:10 > 0:18:17Remind us what you're doing? We are going to do pan-fried rainbow trout

0:18:17 > 0:18:24with chorizo, mussels and a close salsa.

0:18:25 > 0:18:27salsa. -- and tomato salsa.

0:18:27 > 0:18:30Don't forget, if you want to ask us a question this morning,

0:18:30 > 0:18:31just call 033 0123 1410.

0:18:31 > 0:18:32That's 033 0123 1410.

0:18:32 > 0:18:34Lines close at 11:00 am today.

0:18:34 > 0:18:36You haven't got long so get dialling.

0:18:36 > 0:18:38Or you can tweet us a question using the hashtag Saturday Kitchen.

0:18:38 > 0:18:41And don't forget to vote for Amanda's food heaven

0:18:41 > 0:18:42or hell on our website.

0:18:42 > 0:18:45Now let's catch up with Rick Stein on one of his Long Weekends.

0:18:45 > 0:18:48He's back in Copenhagen for the first time in 12 years

0:18:48 > 0:18:56and on the hunt for smorre-brod, a very special Danish open-sandwich.

0:19:12 > 0:19:14Well, I'm very pleased to be back in Copenhagen.

0:19:14 > 0:19:17I've only been here once before, about 12 years ago.

0:19:17 > 0:19:19I don't actually remember the food as being particularly good then,

0:19:19 > 0:19:22apart from, I think it was called Smorrebrod, something like that.

0:19:22 > 0:19:24These big, sort of, open sandwiches that were so colourful.

0:19:24 > 0:19:25Smorgasbord?

0:19:25 > 0:19:26Not smorgasbord!

0:19:26 > 0:19:27Smorrebrod.

0:19:27 > 0:19:28Something like that.

0:19:28 > 0:19:30I might not have it quite right.

0:19:30 > 0:19:32But I just thought they were wonderful.

0:19:32 > 0:19:35But then, over the years, I've been reading about new Nordic cuisine,

0:19:35 > 0:19:37about how they're very, very keen just to give you dishes

0:19:37 > 0:19:40made from local ingredients and they don't like olive oil,

0:19:40 > 0:19:45they don't like tomatoes, anything that doesn't come from Denmark.

0:19:45 > 0:19:47But also I've been reading about the Danes and apparently

0:19:47 > 0:19:49they're about the happiest people on Earth.

0:19:49 > 0:19:52But just at the moment, just out of the airport,

0:19:52 > 0:19:53I'd quite like a beer.

0:19:53 > 0:19:56The Danes make very good beer.

0:19:56 > 0:19:57Hello.

0:19:57 > 0:19:58Hello.

0:19:58 > 0:19:59Welcome on board.

0:19:59 > 0:20:00Rick, my name is.

0:20:00 > 0:20:01It's nice to meet you.

0:20:01 > 0:20:02Hi, Rick.

0:20:02 > 0:20:04Please come inside.

0:20:04 > 0:20:10This looks fun.

0:20:10 > 0:20:13This looks really nice.

0:20:13 > 0:20:15That's fabulous.

0:20:15 > 0:20:18I can feel I'm at sea.

0:20:18 > 0:20:21I'll sleep well with that.

0:20:21 > 0:20:23What a beautiful view.

0:20:23 > 0:20:25Look at that building over there.

0:20:25 > 0:20:26That's fantastic.

0:20:26 > 0:20:28Like medieval Copenhagen.

0:20:28 > 0:20:31Something new here, something Victorian there.

0:20:31 > 0:20:36What a lovely room, what a lovely view.

0:20:36 > 0:20:44Wonderful, wonderful, Copenhagen - salty old queen of the sea.

0:20:45 > 0:20:48Breakfast on the top deck, more or less right slam

0:20:48 > 0:20:51in the middle of the city.

0:20:51 > 0:20:57OK, it comes out of a machine and it's not brilliant but look

0:20:57 > 0:20:58where we are!

0:20:58 > 0:21:01I have to say I'm very happy to be here.

0:21:01 > 0:21:05This is the first time I've arrived on one of my weekends away and it

0:21:05 > 0:21:11hasn't actually been raining, or, more usually, snowing.

0:21:16 > 0:21:19Cycling is a great thing to do.

0:21:19 > 0:21:24I haven't done it for about, well, going on about 50 years.

0:21:24 > 0:21:31Memories of distant summers came flooding back.

0:21:31 > 0:21:34Everyone who comes here comes to see the Little Mermaid

0:21:34 > 0:21:37and so very little she is.

0:21:37 > 0:21:39And Hans Christian Andersen wove her into the tragic tale

0:21:39 > 0:21:42of a young princess of the sea who sacrificed her true

0:21:42 > 0:21:50identity to become human.

0:21:53 > 0:21:55From my limited experience, Copenhagen

0:21:55 > 0:21:58is an extremely cool place.

0:21:58 > 0:22:01You can sense that everywhere you go, in the bars

0:22:01 > 0:22:05and restaurants, in the markets and around the harbour.

0:22:05 > 0:22:07It seems stuffed with good, convivial people, friendly

0:22:07 > 0:22:11and agreeable all the time.

0:22:11 > 0:22:16It's as if they've come from the Nice People Department

0:22:16 > 0:22:17at central casting.

0:22:17 > 0:22:20I like it here, I really do.

0:22:20 > 0:22:23I was trying to think what it is I like about Copenhagen.

0:22:23 > 0:22:27I think, first of all, there's no high-rise buildings.

0:22:27 > 0:22:30I love places like New York but you almost get a sense of panic

0:22:30 > 0:22:34in a big city with big buildings.

0:22:34 > 0:22:37And the other thing I like about it is it's quiet.

0:22:37 > 0:22:44You can hear yourself think, you know?

0:22:44 > 0:22:47And I think the reason for that is that half,

0:22:47 > 0:22:50well over half the transport in Copenhagen, is by bike.

0:22:50 > 0:22:53And the nice thing about the bikes is they're not that special.

0:22:53 > 0:23:00They're just very ordinary bikes.

0:23:00 > 0:23:02The other thing I've noted is that everybody looks healthy.

0:23:02 > 0:23:04They must be having a good diet.

0:23:04 > 0:23:06They must be eating plenty of fish.

0:23:06 > 0:23:09I know that Copenhagen has a new cuisine but I wanted to touch

0:23:09 > 0:23:15base with its traditional gastronomic roots.

0:23:15 > 0:23:18And that is the open sandwich on rye bread and this is the oldest

0:23:18 > 0:23:21place in town to get it.

0:23:21 > 0:23:22Schonnemann.

0:23:22 > 0:23:27'Famous for its smorrebrod.' Fabulous.

0:23:27 > 0:23:33This is...

0:23:33 > 0:23:36the traditional smorrebrod but it could be different kind of toppings.

0:23:36 > 0:23:39I came here to Copenhagen 12 years ago and I just remember this

0:23:39 > 0:23:44above everything else as being really special.

0:23:44 > 0:23:48I found a lot of the food then was very similar to British food.

0:23:48 > 0:23:51A lot of roast meat and lots of vegetables.

0:23:51 > 0:23:54But this was your little jewel - the jewel in the Danish

0:23:54 > 0:23:57crown was these.

0:23:57 > 0:24:04Smorrebrod.

0:24:05 > 0:24:06Smorrebrod.

0:24:06 > 0:24:07Smorrebrod.

0:24:07 > 0:24:09It's trying to get that last 'd'.

0:24:09 > 0:24:10Do it again.

0:24:10 > 0:24:11Smorrebrod.

0:24:11 > 0:24:12Smorrebrod.

0:24:12 > 0:24:13Exactly!

0:24:13 > 0:24:15Now this is why I like it so much.

0:24:15 > 0:24:19It's the rye bread.

0:24:19 > 0:24:21The black bread covered with lard and then herrings and then apples,

0:24:21 > 0:24:23celery, onions and cream.

0:24:23 > 0:24:29Probably sour cream.

0:24:29 > 0:24:33Capers, nasturtium leaves and chervil and probably a few

0:24:33 > 0:24:35other bits of leaves in there as well.

0:24:35 > 0:24:36Erm...

0:24:36 > 0:24:37Utterly delicious.

0:24:37 > 0:24:38Very...

0:24:38 > 0:24:42..very fresh.

0:24:42 > 0:24:44It tastes healthy and good for you.

0:24:44 > 0:24:48You have the sweetness, the sourness, the...the bitterness.

0:24:48 > 0:24:52Everything which you need to have a full dish.

0:24:52 > 0:24:54And then you need to have schnapps.

0:24:54 > 0:24:55As well?

0:24:55 > 0:24:56Schnapps is very good.

0:24:56 > 0:25:02Oh, dear.

0:25:02 > 0:25:06I was hoping she wouldn't say that but it would be very rude not to.

0:25:06 > 0:25:07One complements the other.

0:25:07 > 0:25:09I could become quite addicted.

0:25:09 > 0:25:11Oh, yeah.

0:25:11 > 0:25:12Mm.

0:25:12 > 0:25:13Yes.

0:25:13 > 0:25:19Lusciousness, that's the thing.

0:25:19 > 0:25:20Thanks, Rick.

0:25:20 > 0:25:26Fantastic.

0:25:26 > 0:25:29Now, as today is St Patrick's Day, which is celebrated in more

0:25:29 > 0:25:32countries than any other national festival, I thought I had to use

0:25:32 > 0:25:36some traditional Irish ingredients to celebrate.

0:25:36 > 0:25:41I'm going to put a little dish together. I am going to braise shin

0:25:41 > 0:25:47of beef in some Guinness, or stoke even, and I am going to Sofia

0:25:47 > 0:25:52Coppola oysters, and serve those with potatoes and do a little bit of

0:25:52 > 0:25:56sour soda bread, sorry, soda bread dipped in mustard with parsley as a

0:25:56 > 0:26:03garnish. That is pretty much it. First of all, we need to season the

0:26:03 > 0:26:07shin quite well. We will brown that and get a decent colour on it in the

0:26:07 > 0:26:12pan, take it out, and we will brown the vegetables and I will show you

0:26:12 > 0:26:16the rest. Let's talk about the second series, Good Karma Hospital.

0:26:16 > 0:26:23The first one went down a storm, 7 million viewers? Yes, it did. Back

0:26:23 > 0:26:26for a second outing. For people who have not seen it, tell us the

0:26:26 > 0:26:32premise of the show.It is basically about the hospital called the The

0:26:32 > 0:26:37Good Karma Hospital in southern India that has no money. It is

0:26:37 > 0:26:41staffed by a few doctors here are basically doing it for the love

0:26:41 > 0:26:45rather than anything else. A young British Asian doctor comes out,

0:26:45 > 0:26:50because she is fed up with the NHS. She wants to try something new so

0:26:50 > 0:26:55she comes over to us and it is her journey discovering her heritage,

0:26:55 > 0:26:58and discovering the vagaries of what goes on there.I was catching up

0:26:58 > 0:27:02with a few episodes of the second series last night. I got a sneak

0:27:02 > 0:27:12preview. Is there no changing with series? There was a will they, on

0:27:12 > 0:27:16the love interest?We are trying to steer away from the soap opera

0:27:16 > 0:27:20element of it. We are trying to develop the characters more, so the

0:27:20 > 0:27:25audience understands where they are coming from. And how they react to

0:27:25 > 0:27:31the various stories of the week. That come out of the hospital, which

0:27:31 > 0:27:36are different from what make one in hospitals here.And your role is,

0:27:36 > 0:27:42you are in charge, strong, gutsy, Bolasie woman.If I can say that?

0:27:42 > 0:27:54You can. -- ballsy woman. It is a strong role. Do you associate

0:27:54 > 0:27:59yourself with that type of role? Yes, probably.What does your

0:27:59 > 0:28:06husband Colyer? Nightmare. He does. When you saw the script, you got

0:28:06 > 0:28:10quite excited about it?Yes, I just thought the writing was great. I

0:28:10 > 0:28:17liked the fact it was fresh and different, and also, the one-liners

0:28:17 > 0:28:20that the writer has given my character, they are every actor's

0:28:20 > 0:28:27team.So I said yes. Is that how you pick a role. You are notoriously

0:28:27 > 0:28:33very good at picking roles. Lots of what you have done on.It is all in

0:28:33 > 0:28:36the writing, that is the most important thing. If I read a script

0:28:36 > 0:28:44and I do not start to get a cup of tea, I go right to the end, then I

0:28:44 > 0:28:53know.And the writer is a former NHS Doctor? That is right. He wrote it

0:28:53 > 0:28:59on his own experiences, based in South Africa?That is right, he is

0:28:59 > 0:29:03still a doctor, actually.That gives it a certain degree of credibility,

0:29:03 > 0:29:07what you're seeing on screen.Yes, and we have medical advisers and

0:29:07 > 0:29:13sets everything is done properly. Let's just recap the recipe. The

0:29:13 > 0:29:20meat is brown. That is resting. In here, celery, onion, tomato puree. I

0:29:20 > 0:29:26will put in some bay leaves, garlic, a bit of thyme, and then end with

0:29:26 > 0:29:33the stout. It is quite bitter, so you need to boil it to get rid of

0:29:33 > 0:29:38the bitterness and then you're left with its lovely flavour. Then a

0:29:38 > 0:29:42touch of style going in there, back in with the meat and braise it for

0:29:42 > 0:29:48around 2.5 hours.

0:29:48 > 0:29:52around 2.5 hours. That is it.Right, Sri Lanka, why Sri Lanka? Can I just

0:29:52 > 0:30:03ask?You know when you do that... If it is and script?When you do that

0:30:03 > 0:30:07with the pan, the onions, why do they not go everywhere?I am just

0:30:07 > 0:30:14flicking them on the edge. They would if I did that.

0:30:14 > 0:30:20Sometimes it goes over you.Let's talk about Sri Lanka. This was

0:30:20 > 0:30:27supposed to be filmed in India, originally goa, but she found it too

0:30:27 > 0:30:35built-up.It is a bit too touristy. But in Sri Lanka, the terrain is

0:30:35 > 0:30:39virtually identical to where it was set, so it was the ideal place.A

0:30:39 > 0:30:45bit of stock in there. Spending four months in place, for some people it

0:30:45 > 0:30:48sounds idyllic, but when you are away from your husband and daughters

0:30:48 > 0:30:53and rest of the family, it's quite tough.It is tough. That's the bit I

0:30:53 > 0:30:57found the hardest. And also because the Internet goes down a lot. It

0:30:57 > 0:31:04means you can't get through. And four months is actually quite a long

0:31:04 > 0:31:09time.It's a very long time. And you have to do it in one hit, you can't

0:31:09 > 0:31:16break it up?No. Some of the regulars are able to, but I'm not.

0:31:16 > 0:31:22I'm there. In every other respect it is a fabulous place to work. I'm

0:31:22 > 0:31:29sitting by the pool learning my lines. It's not a hardship.It is

0:31:29 > 0:31:34very immersive, isn't it? Does that translate then as a character on

0:31:34 > 0:31:37screen? Would you have more of an understanding with the role you are

0:31:37 > 0:31:42playing and the people you are talking to?I think so. Because you

0:31:42 > 0:31:49haven't been to India.No.Is one of those places you go to and you

0:31:49 > 0:31:52become immersed in the culture immediately, and it affects you,

0:31:52 > 0:31:57either in a negative way or mostly, from what people say, in a positive

0:31:57 > 0:32:01way. It really does affect you and you feel changed when you come home.

0:32:01 > 0:32:09Really? Does it affect how you...It does. It's an extraordinary tape

0:32:09 > 0:32:15they have on life.After seeing how hospitals are run, and the writers

0:32:15 > 0:32:22have a knowledge of that, presumably that makes you more appreciative of

0:32:22 > 0:32:27the NHS.We are so lucky over here! I know there are always issues.

0:32:27 > 0:32:32There are, but we are very lucky. The thing that got me, I think,

0:32:32 > 0:32:35particularly with the people there, there isn't much complaining going

0:32:35 > 0:32:41on.People are just happy and grateful.They get on with life and

0:32:41 > 0:32:46grateful for living.In terms of the food, presumably it's always quite

0:32:46 > 0:32:57strong curry.I love that.Just not with fish!I've always felt that the

0:32:57 > 0:33:01flavour of fish is so delicate, I can't see it working with heavy

0:33:01 > 0:33:10spices.I've never had that problem! We will see. Or maybe not.Your mum

0:33:10 > 0:33:15lived in India.She was born there. You grew up eating that kind of

0:33:15 > 0:33:22thing.We did, eating curries at a time when there were not many Indian

0:33:22 > 0:33:26restaurants over here, but my mum used to cook it and we ate it from

0:33:26 > 0:33:31an early age.I read that it made you feel closer to your mother,

0:33:31 > 0:33:35being out there and experiencing these things she would have

0:33:35 > 0:33:38experienced.Yes, the first time I went to India, I turned to my

0:33:38 > 0:33:45husband and said, I get my mother. I get her. It explains so much. The

0:33:45 > 0:33:53exotic nests of it. -- the exotic nature of it.When did you get back

0:33:53 > 0:34:03from Sri Lanka?Got back in November. It's a fast turnaround.

0:34:03 > 0:34:08Needed to get back because of the weather.You have been working with

0:34:08 > 0:34:12a friend, Neil Morrissey. You have never actually been on screen

0:34:12 > 0:34:20together before. But you have known each other for a long time.Yes.Are

0:34:20 > 0:34:25you changing scripts, how it work? It's because we have been doing it

0:34:25 > 0:34:32for a long time, we find it very easy to work with each other. We

0:34:32 > 0:34:37also have very similar thoughts about things. That always helps.Can

0:34:37 > 0:34:41you look at a script and read it and think, that wouldn't happen, all we

0:34:41 > 0:34:46can change this?Yes, but we can have discussions with the writers

0:34:46 > 0:34:53and what have you. It's a lovely way of working. That looks gorgeous!Are

0:34:53 > 0:34:58you happy with this? It's not a fatty piece of meat, it's very lean,

0:34:58 > 0:35:08delicate and tender.Beautiful.My oysters, just sauteed with a bit of

0:35:08 > 0:35:13butter. Lemon and a touch of tarragon. Some parsley in there with

0:35:13 > 0:35:20the potatoes. I have also heard your husband does most of the cooking at

0:35:20 > 0:35:27home.He does.He doesn't leave you in charge of the knives?He will not

0:35:27 > 0:35:35let me anywhere near lives! I am so clumsy. -- near knives. The first

0:35:35 > 0:35:40time he came over for Sunday lunch, I was cooking. I know this is a

0:35:40 > 0:35:43shock horror, but I had an electric carving knife. He was appalled when

0:35:43 > 0:35:49he saw it. I was talking to him like this and I was going through the

0:35:49 > 0:35:56wire. That kind of thing.He looks at you and thought, you're a keeper!

0:35:56 > 0:36:03LAUGHTER Nothing shouts love more than

0:36:03 > 0:36:09somebody... Murdering a piece of meat with an electric carving knife.

0:36:09 > 0:36:18There is the oxtail. Some salad, a bit of oil.

0:36:19 > 0:36:22bit of oil. Let's dress that up a little bit. How are you with

0:36:22 > 0:36:34oysters?I love them.Phew! Braised shin of beef, sauteed oysters, some

0:36:34 > 0:36:38sauteed potato. That's pretty much it, and a bit of soda bread. Let me

0:36:38 > 0:36:45know what you think what I'll clear. What would we drink with this?A

0:36:45 > 0:36:50stout, dark ale, or maybe a nice, crisp side air. A lovely refreshing

0:36:50 > 0:36:59contrast to the dish. -- crisp cider. You could do a red wine

0:36:59 > 0:37:08perhaps, or some sherry.It's quite universal!This is gorgeous.

0:37:08 > 0:37:11So what will I be making for Amanda at the end of the show?

0:37:11 > 0:37:14Will it be her food heaven - a divine trio of cod,

0:37:14 > 0:37:17crab and Sri Lankan spices? I'll serve crispy soft-shell

0:37:17 > 0:37:20crab and some perfect poached cod in a creamy,

0:37:20 > 0:37:22spicy coconut curry along with an onion and cucumber

0:37:22 > 0:37:23pickle and some samosas.

0:37:23 > 0:37:28Heaven on a plate.

0:37:28 > 0:37:30But if Amanda gets hell then I'm

0:37:30 > 0:37:33afraid it's fatty pork, sweet dried apricots and couscous!

0:37:33 > 0:37:35I'm going to marinade some pork shoulder and then braise it

0:37:35 > 0:37:38in a stock that is bursting with dried apricots for that satanic

0:37:38 > 0:37:42sweet and savoury combination and then to secure this dish's place

0:37:42 > 0:37:45in hell I'll serve it on a bed of couscous.

0:37:45 > 0:37:47Don't forget, what she gets is down to you.

0:37:47 > 0:37:50You've only got around 25 minutes left to vote for Amanda's food

0:37:50 > 0:37:51heaven or food hell.

0:37:51 > 0:37:53You've got the power!

0:37:53 > 0:37:56So go to the Saturday Kitchen website and have your say now!

0:37:56 > 0:37:59We'll find out the result at the end of the show.

0:37:59 > 0:38:02Now, it's over to Raymond Blanc for some of his Kitchen Secrets.

0:38:02 > 0:38:05He's pan-frying pollock and serving it with a puree of potatoes from his

0:38:05 > 0:38:06own incredible kitchen garden.

0:38:06 > 0:38:13Take a look.

0:38:25 > 0:38:27Raymond's kitchen garden, bursting with herbs,

0:38:27 > 0:38:28fruit and vegetables.

0:38:28 > 0:38:30Today, Raymond is on the hunt for potatoes to serve

0:38:30 > 0:38:31with his next fish dish.

0:38:31 > 0:38:33Several varieties grow here but Raymond wants

0:38:33 > 0:38:34the perfect one for puree.

0:38:34 > 0:38:36I'm looking for Estima potatoes.

0:38:36 > 0:38:41And I thought we had some.

0:38:41 > 0:38:43Marie, my lovely Ann Marie.

0:38:43 > 0:38:47The kitchen garden is tended by Ann Marie.

0:38:47 > 0:38:52We work 25 years together, so Ann Marie is the head gardener.

0:38:52 > 0:38:56What I want today is Estima potatoes where is the Estima that we grew?

0:38:56 > 0:38:57Oh, Raymond, they've been and gone.

0:38:57 > 0:38:59The other chefs have been down and they've long gone.

0:38:59 > 0:39:01They were a very good crop.

0:39:01 > 0:39:03Can you, please, next time, put on those Estima, "for RB".

0:39:03 > 0:39:05"Don't touch."

0:39:05 > 0:39:06..Only!

0:39:06 > 0:39:09With no Estimas, Raymond chooses the Bintje variety,

0:39:09 > 0:39:12with its yellow flesh and creamy texture.

0:39:12 > 0:39:17King Edward or Maris Piper are also good for mashing.

0:39:17 > 0:39:19Oh, that's what I love about this garden, it's so peaceful(!) Let's

0:39:19 > 0:39:24have a look at that.

0:39:24 > 0:39:26Those would never make it to the supermarket.

0:39:26 > 0:39:27Never.

0:39:27 > 0:39:28It's lovely.

0:39:28 > 0:39:30Look at that.

0:39:30 > 0:39:31It's a bit like me.

0:39:31 > 0:39:37I'm not going to comment!

0:39:37 > 0:39:44So with those wonderful Bintjes I am going to do a potato puree.

0:39:50 > 0:39:53The potato puree will accompany Raymond's pan fried

0:39:53 > 0:39:59pollock in a caper sauce.

0:39:59 > 0:40:00It's a wonderful line caught pollock.

0:40:00 > 0:40:02They are part of the cod family.

0:40:02 > 0:40:03They're pretty soft, you know.

0:40:03 > 0:40:06Wrinkled.

0:40:06 > 0:40:09Big vitreous eyes.

0:40:09 > 0:40:12And what is wonderful now, that's not an expensive

0:40:12 > 0:40:14fish and there is plenty in our coast as well.

0:40:14 > 0:40:15OK.

0:40:15 > 0:40:19It's not a big one. They can go like that.

0:40:19 > 0:40:21The potatoes have been cut into equal pieces

0:40:21 > 0:40:23and simmered for 25 minutes.

0:40:23 > 0:40:26Once soft, they're ready to be pureed.

0:40:26 > 0:40:29Voila.

0:40:29 > 0:40:33Raymond uses his trusty old mouli rather than a masher to give a light

0:40:33 > 0:40:36and smooth pureed potato.

0:40:36 > 0:40:41And of course you would feel very tempted to put into a food processor

0:40:41 > 0:40:43but there you would work out the starch and your potato

0:40:43 > 0:40:46would be like elastic.

0:40:46 > 0:40:49And I don't like to chuck out old things which have

0:40:49 > 0:40:52served you very well.

0:40:52 > 0:40:55Voila.

0:40:55 > 0:40:57Add milk and butter.

0:40:57 > 0:41:01You can make it as rich as you want to.

0:41:01 > 0:41:05And nice and fluffy.

0:41:05 > 0:41:08It melts.

0:41:08 > 0:41:11I think Ann Marie should be very proud of her potatoes.

0:41:11 > 0:41:14There is no doubt about that.

0:41:14 > 0:41:16Adam, taste that.

0:41:16 > 0:41:17Great, huh?

0:41:17 > 0:41:25Keep your potato puree warm by leaving it in a pan of hot water.

0:41:26 > 0:41:27Wash that for me.

0:41:27 > 0:41:31Oui, chef.

0:41:31 > 0:41:32The head, please, for me.

0:41:32 > 0:41:34Adam has very kindly filleted the fish for me.

0:41:34 > 0:41:37Eh, voila.

0:41:37 > 0:41:40The way I'm going to cook them is pan fry, to create a wonderful

0:41:40 > 0:41:43caramelised outside.

0:41:43 > 0:41:44Will provide a most delicious treat.

0:41:44 > 0:41:46OK.

0:41:46 > 0:41:48So now I'm melting my butter.

0:41:48 > 0:41:50That colour is exactly perfect.

0:41:50 > 0:41:51The butter is foaming.

0:41:51 > 0:41:55I can smell it.

0:41:55 > 0:41:59It's hazelnut colour I go first flesh side down, OK.

0:41:59 > 0:42:01To give a lovely browning.

0:42:01 > 0:42:02A soft browning.

0:42:02 > 0:42:04You can hear that pan.

0:42:04 > 0:42:06What a lovely noise, you know.

0:42:06 > 0:42:10The heat is browning the fish.

0:42:10 > 0:42:11OK.

0:42:11 > 0:42:15And equally some juices, the protein of the fish,

0:42:15 > 0:42:19are leaking out at the bottom of the pan which are

0:42:19 > 0:42:20being solidified.

0:42:20 > 0:42:21Voila.

0:42:21 > 0:42:23Absolutely amazing.

0:42:23 > 0:42:26After three minutes on each side transfer the pollock

0:42:26 > 0:42:28to the oven on a high heat...

0:42:28 > 0:42:29Two minutes.

0:42:29 > 0:42:33..for a couple of minutes to finish off.

0:42:33 > 0:42:36To go with the pollock, a Grenobloise sauce made

0:42:36 > 0:42:39from capers, lemon, shallots, croutons and herbs.

0:42:39 > 0:42:43It's a French classic that complements seafood perfectly.

0:42:43 > 0:42:45Don't ask me Grenobloise.

0:42:45 > 0:42:49Grenobloise means from Grenoble.

0:42:49 > 0:42:52And there is nothing from Grenoble, which reminds me of Grenoble!

0:42:52 > 0:42:53That comes from Spain.

0:42:53 > 0:42:54That comes from anywhere.

0:42:54 > 0:42:55OK.

0:42:55 > 0:42:57The bread as well.

0:42:57 > 0:42:59It's simple and it's lovely.

0:42:59 > 0:43:01Use the juices from the pan fried fish.

0:43:01 > 0:43:03Add chicken stock and a splash of water.

0:43:03 > 0:43:05Voila.

0:43:05 > 0:43:07And then after it's easy.

0:43:07 > 0:43:10Really, it's easy.

0:43:10 > 0:43:12You just throw everything in, OK.

0:43:12 > 0:43:14A bit of capers.

0:43:14 > 0:43:16Just a bit of diced lemon, the segments of lemon.

0:43:16 > 0:43:17OK.

0:43:17 > 0:43:20Few shallots.

0:43:20 > 0:43:23Some great big fat Spanish capers and then you finish

0:43:23 > 0:43:26off with fresh herbs.

0:43:26 > 0:43:28Chervil is a little-known herb in Great Britain.

0:43:28 > 0:43:30And what a shame.

0:43:30 > 0:43:38It is so fantastic Simple yet delicious.

0:43:42 > 0:43:46There you've got some amazing flavours.

0:43:46 > 0:43:49It's a very simple dish, which is very achievable

0:43:49 > 0:43:52at home, and it will give you a lot of pleasure.

0:43:52 > 0:43:54Finally a few croutons to add texture and a

0:43:54 > 0:43:57sprinkling of fresh herbs.

0:43:57 > 0:43:59The lovely Ann Marie, can you come?

0:43:59 > 0:44:00We are ready for you.

0:44:00 > 0:44:02You want to taste your potatoes?

0:44:02 > 0:44:03Absolutely.

0:44:03 > 0:44:06Taste that.

0:44:06 > 0:44:08Mm!

0:44:08 > 0:44:10What about the potatoes, are they passing the test?

0:44:10 > 0:44:11I think you've done them justice.

0:44:11 > 0:44:18One genius to another genius!

0:44:21 > 0:44:23Thank you, Raymond!

0:44:23 > 0:44:26Right, still to come: In honour of St Patrick's Day,

0:44:26 > 0:44:29we sent chef Jordan Burke to Hoath, Dublin's seafood capital,

0:44:29 > 0:44:31to get the low-down on the famous Dublin Bay prawn,

0:44:31 > 0:44:35which is being celebrated with its own festival this weekend.

0:44:35 > 0:44:38It's almost omelette challenge time!

0:44:38 > 0:44:39That means it's time for some puns.

0:44:39 > 0:44:45So, Amanda, brace yourself.

0:44:45 > 0:44:48Ian and Jose, now that you've made yourselves At Home

0:44:48 > 0:44:51(With The Braithwaites), it's time for you to show off some

0:44:51 > 0:44:57New Tricks for a speedy omelette.

0:44:57 > 0:45:00You're laughing out of sympathy, I can feel it.

0:45:00 > 0:45:03I don't want any bad feelings though, it's all about Good Karma.

0:45:03 > 0:45:06Will Amanda get her food heaven, a dreamy Sri Lankan spiced cod

0:45:06 > 0:45:09and crab curry with a cucumber pickle and samosas?

0:45:09 > 0:45:12Or her food hell, fatty shoulder of pork with a sweet and sour

0:45:12 > 0:45:15stock served on a bed of Amanda's dreaded couscous?

0:45:15 > 0:45:18There's still a chance for you to vote on the website and we'll find

0:45:18 > 0:45:19out the results later on!

0:45:19 > 0:45:19out the results later on!

0:45:19 > 0:45:20Right, on with the cooking.

0:45:20 > 0:45:25Jose, what are we making?

0:45:25 > 0:45:29I am told this is your 15th appearance on the show. That means

0:45:29 > 0:45:36you have done the show more than I have. I deserve a drink after.

0:45:36 > 0:45:43Really?Do you fancy one? I am telling you, I will need one.I need

0:45:43 > 0:45:49something nice.What are we doing? We are going to pan fry rainbow

0:45:49 > 0:45:56trout, this beautiful fish. The oil is amazing. It is so cheap.We need

0:45:56 > 0:46:00more of this. It had a bad reputation in the UK for a long

0:46:00 > 0:46:06time. People often do not like fish with small bones.You can buy it in

0:46:06 > 0:46:12the supermarket like that. Just the fillets? It is £9 50 41 kilo.We

0:46:12 > 0:46:16went through a stage of just putting them under the grill with some

0:46:16 > 0:46:26almonds.That was it. That sounds interesting.

0:46:26 > 0:46:31interesting. The new cuisine at that time, trout?That was exciting

0:46:31 > 0:46:39stuff. Amazing. I think that was a 1970s dish. Did you come across

0:46:39 > 0:46:45trout and almonds? Yes, my mum used to make it.Did you enjoy it?No.

0:46:45 > 0:46:50That is why you're so beautiful. Use silver tongued devil. Salt and

0:46:50 > 0:46:57pepper the fish. Then we're going to put it in a little bit of oil. We

0:46:57 > 0:47:02will leave it cooking like that for around seven minutes, very slow. The

0:47:02 > 0:47:09fish needs to cook from the skin to the top. Then we just flip it over

0:47:09 > 0:47:15and finish it.It is done. The last time I saw you we were in Spain

0:47:15 > 0:47:21together, in Seville, eating ham. It was a very nice trip.Thank you very

0:47:21 > 0:47:26much.We had a lovely time. We drank lots of June. They were rather

0:47:26 > 0:47:30surprised that there were so many British air stinking game. We were

0:47:30 > 0:47:37not. It was wonderful, lovely trip. I am just cutting some chorizo. This

0:47:37 > 0:47:44is cooking chorizo. We will put it in with a little bit of oil.Not too

0:47:44 > 0:47:48much. Where does this love of chorizo come from?Because I love

0:47:48 > 0:47:57Spanish food. I have worked a lot in Spain. So Spanish food is divine.

0:47:57 > 0:48:01Spanish cuisine is all about the simplicity. It is about making

0:48:01 > 0:48:04ingredients that bring all the flavours together. It is how I

0:48:04 > 0:48:16really grew up, in my lovely Extremadura.Good link.

0:48:18 > 0:48:22Extremadura.Good link.This week am doing the Extremadura gastronomic

0:48:22 > 0:48:25week.Amazing products.An amazing region. It is where I am coming

0:48:25 > 0:48:32from.You remember where we were? Yes. Just two hours north.

0:48:32 > 0:48:41Beautiful.What are the regional specialities? We have pork, cheese,

0:48:41 > 0:48:53unbelievable wine. Lamb is to die for. It is how I grew up, beautiful,

0:48:53 > 0:48:59simple.It is not a seafood region? It is all in line? The only fish

0:48:59 > 0:49:06that we had, the trout and salt cod. We are taking out the chorizo now.

0:49:06 > 0:49:13We are going to leave the oil. Now you have got these three restaurants

0:49:13 > 0:49:18in London, you specialise in Spanish cuisine, but you use lots of British

0:49:18 > 0:49:26products?You have to. I do believe it is so important to look after the

0:49:26 > 0:49:32people around you. This is my home, the UK is my country. I love that.

0:49:32 > 0:49:38The best from here, and the rest of Spain. At the moment we cannot do

0:49:38 > 0:49:49Iberian ham in the UK.It is very unique, I guess.We fry the onions

0:49:49 > 0:49:56and the garlic. A little bit longer. You can see a bubbling.Lovely.

0:49:56 > 0:50:02Lovely here, yes.

0:50:02 > 0:50:05Lovely here, yes. Tim tomatoes. At this time of the year, they are not

0:50:05 > 0:50:14great, but in my restaurant, we have a type of hanging tomato. They are

0:50:14 > 0:50:20nice and small with a really hard skin. In Spain, we are hanging them,

0:50:20 > 0:50:26and we go through the whole year. They keep really juicy inside and

0:50:26 > 0:50:33get sweeter and sweeter.Heaven. That is one of my dessert island

0:50:33 > 0:50:41dishes.So simple. Simple is good. Simple is good. I am going to jobs

0:50:41 > 0:50:48on parsley.You have also written four books.Yes, I am working on the

0:50:48 > 0:50:56next one. They are always regional? Yes, the first one was about one

0:50:56 > 0:51:00region, the second about another. My publisher said, we have to go

0:51:00 > 0:51:10deeper, ingredients.OK. Is that standard first Spanish chefs in

0:51:10 > 0:51:15Spain, seasonality?I think it is important for everyone. The day that

0:51:15 > 0:51:25we forget the seasons, we are out.

0:51:25 > 0:51:27we forget the seasons, we are out. I cannot believe that we have

0:51:27 > 0:51:31asparagus from Peru in this country when we have the best asparagus in

0:51:31 > 0:51:35the world.There is a certain excitement about waiting for the

0:51:35 > 0:51:39season is coming round, using it and then it is gone for another year.It

0:51:39 > 0:51:43is waiting for something unique.How are you doing with the mussels? They

0:51:43 > 0:51:49are coming on. If you would like to try this recipe or any of the other

0:51:49 > 0:51:55recipes today, go to the website. You can also vote for Amanda's food

0:51:55 > 0:52:05heaven or food hell. I will leave a few in the shell, yes?For your

0:52:05 > 0:52:13finished dish? Yes, for decoration. A little bit of olive oil.These

0:52:13 > 0:52:19mussels are delicious. Amazing. They are Scottish.This is another

0:52:19 > 0:52:28favourite of yours?Is that right? Mussels, yes.Mussels have the

0:52:28 > 0:52:35flavour of the sea, coming through your mouth. Some of the liquid as

0:52:35 > 0:52:43well, like that. You can see how the fish is already cooked. You could

0:52:43 > 0:52:48stop there are? You could stop there. I will turn it over. Almost

0:52:48 > 0:52:54nothing. Beautiful crispy skin. We are going to put some parsley here

0:52:54 > 0:53:02as well. Maybe do that.

0:53:02 > 0:53:07as well. Maybe do that.Yes, I am interested.What is your next big

0:53:07 > 0:53:16going to be about? It will be an Extremadura and Andalusia. You know

0:53:16 > 0:53:23the best thing about writing books? On the check at the end?Sorry, that

0:53:23 > 0:53:29was quite cynical. Research, that is what it is. Me and my partner,

0:53:29 > 0:53:34eating and drinking, meeting the most incredible people and having

0:53:34 > 0:53:39lots of fun.And that is called research? Presumably that is tax

0:53:39 > 0:53:47deductible as well. Excellent. Lovely.Now just the fish. Watch

0:53:47 > 0:54:00yourself.There is something going on.I can sort that, do not worry.

0:54:00 > 0:54:05Then just finished. This is a popular finish, the parsley oil?We

0:54:05 > 0:54:10love parsley. When I arrived in the UK, the only herbs we were using

0:54:10 > 0:54:23were believed, parsley and thyme. The only food that people knew was

0:54:23 > 0:54:29calamari?Yes, but there is more than that. We have more than

0:54:29 > 0:54:35chorizo, sangria and Ayala. Remind us what that is called? We have

0:54:35 > 0:54:42stunning rainbow trout, with chorizo, tomato, and mussels, for

0:54:42 > 0:54:49Amanda.Beautiful, well done. Right, let's take this over. Good bread,

0:54:49 > 0:55:00always. You have worked a lot in Spain, you say?I have. Look at it,

0:55:00 > 0:55:06it is like a painting.Simple, beautiful. You know, it is flavours.

0:55:06 > 0:55:13Today is a lovely day outside.We need that kind of Spanish food. On a

0:55:13 > 0:55:20day like this, do you think people want that kind of food?

0:55:20 > 0:55:25want that kind of food?I think people want to feel Sun, like

0:55:25 > 0:55:31Amanda's TV series.They want to bring memories. Good memories?Yes,

0:55:31 > 0:55:42that is just beautiful.And we are drinking sherry?When I get to match

0:55:42 > 0:55:47wine with Jose's food, I get excited because I get to use sherry. In this

0:55:47 > 0:55:51country they have a bad reputation because we think of sherry as being

0:55:51 > 0:55:56really sweet. This is Barbadillo Manzanilla Solear. It comes from the

0:55:56 > 0:56:01coast. Kimi, this always reminds me of when you have spent all day at

0:56:01 > 0:56:05the beach and the way that your skin smells, that saltiness from the

0:56:05 > 0:56:15auction.It is a lovely place to be. It is a lovely sipping wine with

0:56:15 > 0:56:23fish and with meat, is specially with chorizo and rich tomato sauces.

0:56:23 > 0:56:31It is salty.Like the ocean. It is a beautiful place, close to the sea.I

0:56:31 > 0:56:38can drink sherry with anything. Any time.Right, let me do this link.

0:56:38 > 0:56:41Now let's catch up with Si and Dave, the Hairy Bikers.

0:56:41 > 0:56:43They're on their Asian Adventure and have arrived in Bangkok,

0:56:43 > 0:56:45where they are throwing themselves into the incredible

0:56:45 > 0:56:53street-food scene.

0:57:01 > 0:57:04We've arrived in Thailand for a two-week gastronomic journey

0:57:04 > 0:57:06that's guaranteed to set our taste buds on fire.

0:57:06 > 0:57:08This week, we're exploring and investigating the Central Plains

0:57:08 > 0:57:10home to rice paddies, ancient capitals, spectacular

0:57:10 > 0:57:12ruins and the street food capital of the world,

0:57:12 > 0:57:15Bangkok.

0:57:15 > 0:57:20Central Thailand is the original home of the Thai food that we have

0:57:20 > 0:57:23come to know and love in the UK because most of the people

0:57:23 > 0:57:25who opened the first Thai restaurants in the UK came

0:57:25 > 0:57:26from this region.

0:57:26 > 0:57:29They gave us red curry, green curry, pad Thai and green papaya salad.

0:57:29 > 0:57:33But I can't wait to find out what else is on the menu, Kingy.

0:57:33 > 0:57:36Like millions of people each year, we're arriving at the gateway to it

0:57:36 > 0:57:43all, the capital city, Bangkok.

0:57:43 > 0:57:50It's the most visited city on the planet.

0:57:51 > 0:57:53MUSIC: One Night In Bangkok by A-Teens.

0:57:53 > 0:57:55Yes!

0:57:55 > 0:57:58We love a tuk-tuk!

0:58:02 > 0:58:05All through the city you can smell charcoal and pork and seafood.

0:58:05 > 0:58:11And all the lovely herbs.

0:58:11 > 0:58:12It's permeating the atmosphere.

0:58:12 > 0:58:13We've got a tuk-tuk.

0:58:13 > 0:58:20Oh, it's going to be lush.

0:58:23 > 0:58:27Bangkok is the street food capital of the world.

0:58:27 > 0:58:30There are an estimated half a million people hawking their food

0:58:30 > 0:58:36on the streets of Bangkok.

0:58:36 > 0:58:39That's nearly 5% of the entire population of Bangkok.

0:58:39 > 0:58:42Street food stalls were introduced to Bangkok in the late 19th-century

0:58:42 > 0:58:44by Chinese migrant workers who wanted cheap and

0:58:44 > 0:58:46quick places to eat.

0:58:46 > 0:58:50Street food is a national obsession.

0:58:50 > 0:58:55Many people say it's where true Thai cuisine can be found.

0:58:55 > 0:59:01Me and Dave here are looking forward to seeing if we can find it.

0:59:01 > 0:59:05Whether you work in a bank or building site, most locals buy

0:59:05 > 0:59:08street food at least once a day.

0:59:08 > 0:59:11We are meeting Daniel, a Canadian who has lived

0:59:11 > 0:59:14here for ten years and presents a web TV show about

0:59:14 > 0:59:17Thai culture and food.

0:59:17 > 0:59:22Daniel and his Thai friends know the best stalls to visit.

0:59:22 > 0:59:24It is such a good way to eat.

0:59:24 > 0:59:25Something you can't replicate.

0:59:25 > 0:59:29You can't reproduce it.

0:59:29 > 0:59:31I think Thai restaurants around the world have tried to recreate

0:59:31 > 0:59:34that street food experience that people who come to Bangkok

0:59:34 > 0:59:36fall in love with.

0:59:36 > 0:59:39It is funny, you see some people at home in the guidebooks say,

0:59:39 > 0:59:41"You don't eat street food, you'll get sick."

0:59:41 > 0:59:44You live on it, you don't get sick!

0:59:44 > 0:59:47I've lived in Thailand for 12 years, I eat street food every day.

0:59:47 > 0:59:49I have been hospitalised once from a five-star hotel.

0:59:49 > 0:59:51There you are!

0:59:51 > 0:59:56Never from street food.

0:59:56 > 0:59:59Competition on the street is fierce, so many vendors specialise in just

0:59:59 > 1:00:02one dish which they become quite famous for.

1:00:02 > 1:00:05Some street vendors have more infrastructure than others.

1:00:05 > 1:00:10One day he'll have a chain!

1:00:10 > 1:00:14And with food this good and super cheap, no wonder many

1:00:14 > 1:00:16Bangkokians don't cook at all.

1:00:16 > 1:00:21In fact, many modern apartments are being built without kitchens.

1:00:21 > 1:00:23You have ordered one of these to go home, right?

1:00:23 > 1:00:24Yeah.

1:00:24 > 1:00:26Have you?

1:00:26 > 1:00:27Yeah, yeah, yeah. I have.

1:00:27 > 1:00:32That is the whole thing, isn't it?

1:00:32 > 1:00:33Everybody can take away.

1:00:33 > 1:00:34Yeah, maybe I'm hungry about 10pm.

1:00:34 > 1:00:35And just eat.

1:00:35 > 1:00:37Just before you go to sleep!

1:00:37 > 1:00:38It is the third and fourth meal.

1:00:38 > 1:00:40Thais have this insatiable appetite.

1:00:40 > 1:00:41Maybe the fifth.

1:00:41 > 1:00:43They can eat five or six meals a day.

1:00:43 > 1:00:47OK, this gets a little cramped but let's try and make our way in.

1:00:47 > 1:00:51Some stalls have a cult following and their owners

1:00:51 > 1:00:59are street food celebrities.

1:01:00 > 1:01:02The lady here, the cook, her name is Jay Fai,

1:01:02 > 1:01:04which means Auntie Fai in Thai.

1:01:04 > 1:01:05She is a legend, she is an institution.

1:01:05 > 1:01:11She has the freshest and the largest ingredients you will ever see.

1:01:11 > 1:01:13She is a little lady there but she is like a musician!

1:01:13 > 1:01:16She's basically on fire round there with five woks!

1:01:16 > 1:01:17Let's go, let's meet her.

1:01:17 > 1:01:20And take a look.

1:01:20 > 1:01:22HE SPEAKS THAI.

1:01:22 > 1:01:26Hello, Jay Fai!

1:01:26 > 1:01:29Do you know, I have noticed there is no gas here.

1:01:29 > 1:01:32This is on charcoal braziers with a fan blowing through.

1:01:32 > 1:01:34You should get a better taste.

1:01:34 > 1:01:35This is natural cooking.

1:01:35 > 1:01:38It's like a barbecue.

1:01:38 > 1:01:40And by the look of our first dish, Auntie Fai's

1:01:40 > 1:01:42reputation is well-deserved.

1:01:42 > 1:01:44Look at the size of that omelette.

1:01:44 > 1:01:47This is the crab omelette.

1:01:47 > 1:01:50Crab omelette is Jay Fai's signature dish.

1:01:50 > 1:01:53Unlike the French omelettes we eat at home, Thai omelettes

1:01:53 > 1:01:56are deep-fried so they are fluffy on the inside but crispy

1:01:56 > 1:01:59on the outside.

1:01:59 > 1:02:02I think I am about to have one of those food epiphanies,

1:02:02 > 1:02:03that happens very rarely.

1:02:03 > 1:02:04Is it that good?

1:02:04 > 1:02:09It is amazing.

1:02:09 > 1:02:11It's so good it makes me giggle.

1:02:11 > 1:02:14We eat like kings, we eat like kings here.

1:02:14 > 1:02:15You do eat like kings.

1:02:15 > 1:02:18It's unreal!

1:02:18 > 1:02:22I wish I could verbalise it better but it is just unreal.

1:02:22 > 1:02:25With street food you can run the gamut from going for 20 baht

1:02:25 > 1:02:29for a freshly-squeezed fruit juice to what is basically a Michelin-star

1:02:29 > 1:02:32quality meal all on the street.

1:02:32 > 1:02:34What I love about it, it is accessible.

1:02:34 > 1:02:37It's jeans, T-shirt and beer.

1:02:37 > 1:02:39But where food is concerned there is no compromising

1:02:39 > 1:02:45and for a lot of people it is a way of life.

1:02:45 > 1:02:48Come on!

1:02:48 > 1:02:51No sleep till bedtime - the night is young.

1:02:59 > 1:03:01Thanks, boys!

1:03:01 > 1:03:03Let's hope that Amanda gets a food epiphany too.

1:03:03 > 1:03:06Her fate is sealed.

1:03:06 > 1:03:08The heaven and hell vote is now closed.

1:03:08 > 1:03:11And we will reveal the results at the end of the show.

1:03:11 > 1:03:13Now let's take some calls from our viewers.

1:03:13 > 1:03:17Simon from the Netherlands is first up.Good morning.

1:03:17 > 1:03:22Simon from the Netherlands is first up.Good morning. Monday is my

1:03:22 > 1:03:27wife's birthday and I have a couple of wonderful pigeons... I'm thinking

1:03:27 > 1:03:37of pan frying them, or cook them sous vied, but I have done that

1:03:37 > 1:03:42before and I'm looking to do something different.Pigeon recipes.

1:03:42 > 1:03:50Maybe braised down the legs with garlic and Sherlock

1:03:52 > 1:03:58garlic and Sherlock -- shallot. Some Parmesan with that. Should be

1:03:58 > 1:04:07delicious.A tweaked, Amanda?You're making me read this out. Carol

1:04:07 > 1:04:15Marshall says, I love the beautiful Amanda, she looks amazing! Thank

1:04:15 > 1:04:24you!Is that it in?I'm looking at a lamb shanks, any tips on how to cook

1:04:24 > 1:04:30them and what is best to serve with them.A nice way to cook it, seal it

1:04:30 > 1:04:34all over, like we did before, and then white wine, loads of garlic and

1:04:34 > 1:04:39cook it in the oven. Turn the oven on really high for a good half an

1:04:39 > 1:04:43hour, but you lamb shanks in, turn the oven off, and about four hours

1:04:43 > 1:04:50later, the lamb shanks will cook with enough heat.There is a lot of

1:04:50 > 1:04:55love for you on social media, so we made you read it out to embarrass

1:04:55 > 1:05:04you. Sean is the next.I have some prawns and I would like to make a

1:05:04 > 1:05:13recipe I've had in Spain. On the beach. They are a favourite of mine.

1:05:13 > 1:05:22Jose?It's a difficult thing to do. It's an emulsion made from the

1:05:22 > 1:05:25gelatin from the official stop maybe do it with chilli and garlic. The

1:05:25 > 1:05:32best thing to do, plenty of garlic and chilli. Cooking olive oil. But

1:05:32 > 1:05:38the prawns in and cook, leave them whole, peel them, but leave the head

1:05:38 > 1:05:46and tail is on. Cook them very quick in the oven. And suck their head,

1:05:46 > 1:05:52that's the best thing with the prawns.Not sure where to go with

1:05:52 > 1:06:01that. What would you drink with that?I think a lovely she and a

1:06:01 > 1:06:07lovely, refreshing ice cold cava. And it would stand up to the chilly

1:06:07 > 1:06:10as well.

1:06:10 > 1:06:12As it's St Patrick's Day, we sent chef Jordan Bourke

1:06:12 > 1:06:15to the beautiful harbour village of Howth, known as the seafood

1:06:15 > 1:06:17capital of Dublin, to learn all about its famous

1:06:17 > 1:06:24Dublin Bay Prawn.

1:06:26 > 1:06:29Island is home to some amazing seafood and I'm heading to the

1:06:29 > 1:06:35gorgeous fishing village of Howth, just outside Dublin, home of the

1:06:35 > 1:06:40Dublin Bay prawns. And with it being St Patrick's Day, they are holding a

1:06:40 > 1:06:43festival to celebrate this delicious crustacean. Heading ashore to find

1:06:43 > 1:06:49out more. I'm Pleasure to meet you, Sean. I believe you are the local

1:06:49 > 1:06:53expert on Dublin Bay prawns. And you are even known as Sean the prawns.

1:06:53 > 1:06:58In some places, absolutely.For those who don't know, Dublin Bay

1:06:58 > 1:07:05prawns have different names.They are known as Norwegian, but they can

1:07:05 > 1:07:14also be

1:07:14 > 1:07:21also be called langoustine, and we know it as scampi in the UK.We can

1:07:21 > 1:07:27see your brother with a haul. We have about 20 crates. These guys are

1:07:27 > 1:07:33still moving. Will I lose a finger? He looks reasonably cross.Just hold

1:07:33 > 1:07:39it like that. I've had a nip from them before and it's quite sore.

1:07:39 > 1:07:43What about Dublin Bay prawns makes it different to the average broadly

1:07:43 > 1:07:46getting the supermarket?They are almost unique. I have travelled a

1:07:46 > 1:07:50fair bit around the world and it's very rare you get something you and

1:07:50 > 1:08:04prepare, you could eat this as it is at this moment, sushi. Just raw.

1:08:10 > 1:08:16I love cooking Dublin Bay prawns simply, cooking them simple, cuts

1:08:16 > 1:08:21down the middle.We have some garlic butter with these. The prawn meat

1:08:21 > 1:08:27taken out of the shell. The joy of it is when it gets to the plate.

1:08:27 > 1:08:34Tempora is the same thing can stop deep fry it in butter and oil. It

1:08:34 > 1:08:40goes well with soy sauce.You serve all sorts of fish with your menu.

1:08:40 > 1:08:44Our Dublin Bay prawns popular? Absolutely, people come from all

1:08:44 > 1:08:50over to eat them.What makes people come back?It's a unique texture.

1:08:50 > 1:08:55Much more tender than lobster and a sweet flavour.You are part of the

1:08:55 > 1:08:59festival, will you just be doing these?It's a celebration of all

1:08:59 > 1:09:04Irish fish. Grapes shellfish on the east coast.We have been talking

1:09:04 > 1:09:07about them enough, we might as diving. I will go for the garlic

1:09:07 > 1:09:16butter.I will have the tempora. Nothing like eating fresh fish

1:09:16 > 1:09:20beside the sea. Almost in the sea. So if you're in Ireland this can

1:09:20 > 1:09:26come down to Howth for festival.

1:09:26 > 1:09:28come down to Howth for festival. Or get yourself some Dublin Bay prawns

1:09:28 > 1:09:36and cook them up, happy St Patrick's Day. STUDIO: Do you use these?We

1:09:36 > 1:09:39do, they are beautiful. Expensive but gorgeous. You could eat about

1:09:39 > 1:09:47ten of them.They are expensive, but we need to eat more all the lies

1:09:47 > 1:09:54they will disappear abroad.They are stunning, so sweet.

1:09:54 > 1:09:56stunning, so sweet.You've tried these before. Do you see a lot of

1:09:56 > 1:10:03this ending up in Spain?We have in northern Spain, Gillislee. But

1:10:03 > 1:10:08everybody says the good ones come from this country.The cold water

1:10:08 > 1:10:14makes a big difference.Are you a fan, Amanda?It's beautiful. And so

1:10:14 > 1:10:22sweet.We have loads of them, we could eat them all later.

1:10:26 > 1:10:27It's omelette challenge time.

1:10:27 > 1:10:30Jose and Ian - neither of you are on our new board.

1:10:30 > 1:10:31So everything's to play for.

1:10:31 > 1:10:43I think I'll end up in the middle. If I can.What about Jose?

1:10:43 > 1:10:45If I can.What about Jose?Because I'm old enough, I think I might be

1:10:45 > 1:10:56in the tail.With the seniors.

1:10:56 > 1:10:59in the tail.With the seniors.Maybe put some make-up on the bald spot.I

1:10:59 > 1:11:04will be joining you there shortly.

1:11:04 > 1:11:06The aim is to make fast, edible three-egg omelettes that

1:11:06 > 1:11:08are good enough to feed to our hungry crew.

1:11:08 > 1:11:11CREW CHEERS.

1:11:11 > 1:11:13A bit lame.

1:11:13 > 1:11:16But if they're not, they'll go in the compost bin.

1:11:16 > 1:11:17CREW BOOS.

1:11:17 > 1:11:18So will it be crew or compost?

1:11:18 > 1:11:21Your time will stop when your omelettes hit the plates.

1:11:21 > 1:11:23Let's put the clocks on the screen.

1:11:23 > 1:11:24Are you both ready?

1:11:24 > 1:11:283, 2, 1, go!

1:11:28 > 1:11:34How many eggs?Three.

1:11:46 > 1:11:56This isn't bad. It's a new cuisine, remember that.What's that?!

1:12:01 > 1:12:05I think you might have just got away with that.A bit of seasoning

1:12:05 > 1:12:17on-air.Its caramelised butter.It's very runny. Wow.I think I know

1:12:17 > 1:12:21who's going to for lunch today. Burnt on the outside and runny in

1:12:21 > 1:12:28the middle.It's edible. Great seasoning... Absolutely.No

1:12:28 > 1:12:35seasoning. Yours looks like a right mess, but it's actually very nice.I

1:12:35 > 1:12:41was panicking at the end.Do I have a salt issue? Are you deliberately

1:12:41 > 1:12:49not seasoning for me? Wow, I'm not going back for more. I will put you

1:12:49 > 1:12:58both on, just.Just.

1:12:58 > 1:13:04both on, just.Just.Jose, 30.68, very good.

1:13:04 > 1:13:09very good. And 34.04 for Ian. APPLAUSE

1:13:09 > 1:13:15Clapping yourselves! Let's put you up here. Jose might end up there.

1:13:15 > 1:13:21Maybe.

1:13:21 > 1:13:24So will Amanda get her food heaven - a holy

1:13:24 > 1:13:26trinity of cod, crab and Sri Lankan spices?

1:13:26 > 1:13:28Or will it be a hellish combination of fatty

1:13:28 > 1:13:29pork, sweet and sour flavours and couscous?

1:13:29 > 1:13:32We'll find out after Nigel Slater shows us another of his

1:13:32 > 1:13:35simple suppers - a quick and easy aubergine curry.

1:14:10 > 1:14:12I think spices are absolutely phenomenal.

1:14:12 > 1:14:14It just really enhances flavour in any particular dish you have.

1:14:14 > 1:14:17You try any sort of cuisine, they've always somehow got some spices in.

1:14:17 > 1:14:19Ketan Varu is a self-confessed spice obsessive.

1:14:19 > 1:14:21I love using spices in every way possible.

1:14:21 > 1:14:25If I'm on holiday, I need to take some kind of spices to give me that

1:14:25 > 1:14:27sort of flavour enhancer that I need.

1:14:27 > 1:14:29Ketan produces ready-made spice mixe for a wide variety of recipes.

1:14:29 > 1:14:32It's understanding what the flavours do that allows you to play

1:14:32 > 1:14:34with them in your cooking.

1:14:34 > 1:14:34These are Indian dry chillies.

1:14:34 > 1:14:36It just gives you a nice flavour.

1:14:36 > 1:14:39It gives you a bit of heat, but not too much.

1:14:39 > 1:14:42Whereas if you use the ground chilli, you get a lot more intense

1:14:42 > 1:14:43flavour of the heat.

1:14:43 > 1:14:45When you try the flavour of cumin, it's...

1:14:45 > 1:14:46It's intense, it's really powerful.

1:14:46 > 1:14:48Quite an earthy flavour, almost a bitter flavour.

1:14:48 > 1:14:56Really worth having this in your store cupboard.

1:14:57 > 1:14:59Whenever I've got a little sniffle or a cold, I always

1:14:59 > 1:15:00have a nice hot curry.

1:15:00 > 1:15:03It always sorts me out, gives me that boost.

1:15:03 > 1:15:05Using your own spice mix doesn't have to take long.

1:15:05 > 1:15:08Here's an idea for a really quick vegetable curry.

1:15:08 > 1:15:11This dish is based around aubergines.

1:15:11 > 1:15:14They need about half an hour in a colander in the sink,

1:15:14 > 1:15:19with a little bit of salt on them.

1:15:19 > 1:15:21That just draws out some of the water in the aubergine.

1:15:21 > 1:15:24Then they don't drink all your precious olive oil.

1:15:24 > 1:15:28Whilst they're softening, roughly chop up some onions,

1:15:28 > 1:15:31and add to a hot pan, along with some chopped garlic

1:15:31 > 1:15:37and some finely-shredded ginger.

1:15:37 > 1:15:40I'm going to let those soften a bit before I put the spices in.

1:15:40 > 1:15:47And I don't want the spices to burn.

1:15:48 > 1:15:54For this curry, I'm adding crushed cardamom...

1:15:54 > 1:15:57a flurry of dried chilli flakes, a spoonful of turmeric...

1:15:57 > 1:16:05and a scattering of cumin seed.

1:16:08 > 1:16:10Then add some chopped tomatoes, some water, and season

1:16:10 > 1:16:14with salt and pepper.

1:16:14 > 1:16:17So these have relaxed a little bit, the salt has just

1:16:17 > 1:16:18drawn out a few juices.

1:16:18 > 1:16:23They're just much softer.

1:16:23 > 1:16:26If you haven't got a griddle, you could do these under

1:16:26 > 1:16:27an overhead grill.

1:16:27 > 1:16:30Of course, you could just fry them in oil.

1:16:30 > 1:16:33All you want to do is soften them, so that they can go in there

1:16:33 > 1:16:35and just bubble away.

1:16:35 > 1:16:38Once the aubergines are in the pot, let them simmer

1:16:38 > 1:16:40for about half an hour.

1:16:40 > 1:16:48We want them to be nice and squishy.

1:16:51 > 1:16:58So...

1:16:58 > 1:16:59You see, that's quite hot.

1:16:59 > 1:17:07I want...

1:17:07 > 1:17:08HE COUGHS.

1:17:08 > 1:17:10I want to calm it down!

1:17:10 > 1:17:12There are several ways to calm a curry down.

1:17:12 > 1:17:13And for me, the best is yoghurt.

1:17:13 > 1:17:15You can use any dairy produce.

1:17:15 > 1:17:17You know, when you add dairy produce to a curry,

1:17:17 > 1:17:18it quite often curdles.

1:17:18 > 1:17:20There's many different ways to stop it curdling,

1:17:20 > 1:17:26but I think the easiest way is to switch off the heat.

1:17:26 > 1:17:28It's only when the dairy produce boils it actually

1:17:28 > 1:17:31causes you any trouble.

1:17:31 > 1:17:35And if it does curdle, and sometimes they do,

1:17:35 > 1:17:39it really isn't the end of the world.

1:17:39 > 1:17:42It's not going to affect the flavour,

1:17:42 > 1:17:45it's just going to look a little bit grainy.

1:17:45 > 1:17:47As it's so punchy, I'm also adding some creme fraiche,

1:17:47 > 1:17:49another soothing element that will thicken your curry.

1:17:49 > 1:17:51Then pop in some fresh coriander and mint leaves,

1:17:51 > 1:17:54to help soften the blow.

1:18:03 > 1:18:05Hm.

1:18:05 > 1:18:09Gosh.

1:18:09 > 1:18:11HE SNIFFS.

1:18:11 > 1:18:14Quite bright.

1:18:14 > 1:18:18It makes my eyes water.

1:18:18 > 1:18:21But there's also a silkiness, a softness to it, that's come

1:18:21 > 1:18:22from the dairy produce.

1:18:22 > 1:18:24And then there's the freshness of the ginger,

1:18:24 > 1:18:27and the earthiness of the turmeric.

1:18:27 > 1:18:33It's just really rather gorgeous.

1:18:33 > 1:18:35Thanks, Nigel.

1:18:35 > 1:18:37Time to find out whether Amanda is getting her food

1:18:37 > 1:18:45heaven or food hell.

1:18:51 > 1:18:54Food heaven is a gift of three of Amanda's favourite foods, cod,

1:18:54 > 1:18:55crab and Sri Lankan spices.

1:18:55 > 1:18:58Or food hell is fatty pork with couscous and sweet flavours

1:18:58 > 1:18:59mixed in with savoury!

1:18:59 > 1:19:04What do you think you have got?I do not know. I can tell you a massive

1:19:04 > 1:19:1370% of people went for food heaven. Thank you. That shows you how

1:19:13 > 1:19:17popular you are, because by and large it is around 50%.

1:19:17 > 1:19:19popular you are, because by and large it is around 50%. Thank you.

1:19:19 > 1:19:25Let's get on with this. I will converge into this curry, hopefully.

1:19:25 > 1:19:30Soft-shell crabs. I will drop those in the fryer. Some of this milk, a

1:19:30 > 1:19:36little of spice, we will put that in the curry. Ian is going to do little

1:19:36 > 1:19:44samosas. Jose is making a pickle. Let's get on with this. Do you make

1:19:44 > 1:19:48curries at home or have you had enough of them?I can never have

1:19:48 > 1:19:53enough. My husband does. He can cook. I do not bother any more.

1:19:53 > 1:20:03There is no point. Fit enough. He has got a spice rack to die for?

1:20:03 > 1:20:11Yes, he does.He has a tanned as well. They are good, good fun. -- a

1:20:11 > 1:20:16tandoor.You have got on domestically?Yes.How the other

1:20:16 > 1:20:24half live.I was interested to find out that your father did Cordon Bleu

1:20:24 > 1:20:30back in the 1960s.Yes, he was very ill, he had leukaemia. He recovered,

1:20:30 > 1:20:35but to pass the time, when he was recovering at home, he did this

1:20:35 > 1:20:39course. He ended up opening a restaurant with a friend.Really?

1:20:39 > 1:20:49That is interesting. Ireland, ages ago, back in 1965, Michael Caine was

1:20:49 > 1:20:52doing the Chris Farrell, and he was the first man to ever be seen to

1:20:52 > 1:21:02cook on screen? Is that real? 1965. It was around the same time. We take

1:21:02 > 1:21:08it for granted, but it proves that it was not normal.It was not the

1:21:08 > 1:21:19norm. No.Saute that. In real life, you would do this longer. Just ten

1:21:19 > 1:21:26minutes on the chillies. I have got something you greet, some turmeric,

1:21:26 > 1:21:34some white pepper, chilli powder.It is quite potent. Great. The hotter

1:21:34 > 1:21:39the better.We will top this up with some tamarin. And a little bit of

1:21:39 > 1:21:44sugar. Just to take the edge of the bitterness. I am going to use

1:21:44 > 1:21:51coconut milk.This is what you would find in Sri Lanka?Yes. Tell us, how

1:21:51 > 1:21:57did you get into acting in the first place?I burned myself badly when I

1:21:57 > 1:22:00was a baby and I had to go to hospital. I was there until I was

1:22:00 > 1:22:05five.When I came out I was hyperactive. I bet.That was a long

1:22:05 > 1:22:11time. They sent me to a ballet class on a Saturday morning but I have two

1:22:11 > 1:22:17left feet and I am clumsy, so I kept bumping into all the other kids, so

1:22:17 > 1:22:20they suggested a drama class that was upstairs.I went and that was

1:22:20 > 1:22:30it.Simple as that?Yes, absolutely. It has kind of come full circle.Now

1:22:30 > 1:22:37you have a school? Yes, they are theatre school.One of your former

1:22:37 > 1:22:41pupils is Lisa Faulkner.You have a very active role. Yes, I am going

1:22:41 > 1:22:47there after this. I shall be working there after this.It sounds very

1:22:47 > 1:22:52hands-on, lots of experts coming in. It is trying to give something back.

1:22:52 > 1:22:59I believe people into coming along and giving classes. -- I bully

1:22:59 > 1:23:07people. An interesting choice of words.It works. I have got milk, it

1:23:07 > 1:23:13will give its sweetness, a little bit of powder in there. The flour,

1:23:13 > 1:23:21and I will dip the crabs in both of these. Now the cod, skin side up.

1:23:21 > 1:23:29That will protect it a little bit. It smells beautiful.Well,

1:23:29 > 1:23:33hopefully, you will like it.It tastes amazing. What advice would

1:23:33 > 1:23:38you have for women in the industry? You're a big advocate of women

1:23:38 > 1:23:43getting strong roles. Throughout their career, rather than stopping

1:23:43 > 1:23:48in their 30s or 40s?Exactly. You have got to represent the people who

1:23:48 > 1:23:54watch television. Really, it tends to be women over the age of 40.

1:23:54 > 1:23:59Therefore they should be represented, I feel. Also, we are

1:23:59 > 1:24:0452% of the population, but the balance is very much the other way.

1:24:04 > 1:24:08I also read that you think that Europe and the states are ahead of

1:24:08 > 1:24:13the UK?I think so. They do not seem to be frightened of older women.

1:24:13 > 1:24:20Perhaps not so much the case here. Right, the crabs are in. Are you

1:24:20 > 1:24:27getting on? All. The samosas look lovely. Well done. Much better than

1:24:27 > 1:24:32rehearsal.

1:24:32 > 1:24:39rehearsal.What happens in rehearsals stays in rehearsals.It

1:24:39 > 1:24:46is the most difficult thing to do. That is why I give it to him. Crabs

1:24:46 > 1:24:52will not take much time at all. Very, very thin. Traditionally you

1:24:52 > 1:24:57would not have soft-shell crabs in Sri Lanka. It just makes them very

1:24:57 > 1:25:03easy to read.Have you had them before?No. Interesting little

1:25:03 > 1:25:08creatures. They shed their skin, so during that period they get very

1:25:08 > 1:25:13soft and you can read the shell. It sounds a bit macabre, but it tastes

1:25:13 > 1:25:20delicious.

1:25:20 > 1:25:28delicious. You were working at the Bristol Old Vic?Yes, it was quite a

1:25:28 > 1:25:36year. Who was there a? Daniel Day Lewis.

1:25:38 > 1:25:43Lewis. Miranda Richardson. Nick Farrell, there were a whole load of

1:25:43 > 1:25:54us.What you're doing in your theatre school, is it something that

1:25:54 > 1:25:59more and more people should be doing? Are you one of the few who

1:25:59 > 1:26:02are doing things like this? Bringing in experts and showing kids how to

1:26:02 > 1:26:12do it properly?Yes, I do not think... Yes, more people should be

1:26:12 > 1:26:18doing it, really. I think so. I think it is important. If you do it

1:26:18 > 1:26:22for a living, you're keeping up with the latest trends so you can offer

1:26:22 > 1:26:28them something which is tangible.Is it a business where people are very

1:26:28 > 1:26:32giving? Do they help youngsters coming up through the ranks? Yes,

1:26:32 > 1:26:38yes, I would really say that.It is a very competitive industry. It is a

1:26:38 > 1:26:42bit like you guys with the cooking, you have got to be passionate about

1:26:42 > 1:26:47it. If you're passionate, you want to pass it on to other people.I

1:26:47 > 1:26:51suspect there are lots of times when you question your life sat on the

1:26:51 > 1:26:54sofa, where it is the next job coming from, that is a massive part

1:26:54 > 1:26:59of acting?That is a massive part of it, yes, but the passion should

1:26:59 > 1:27:11never go. If it goes, give up. It is better to go home.Absolutely.It is

1:27:11 > 1:27:20nicely, what we are doing. I will get the cod. You boys ready?

1:27:20 > 1:27:26get the cod. You boys ready? Right, do you want to grab the wine,

1:27:26 > 1:27:32Sandia? Absolutely. I am sorry about the mess. If you are not that brave,

1:27:32 > 1:27:41just try the crab. Thank you. Then we have a little salad.Stick a

1:27:41 > 1:27:47couple of samosas on.Lovely.What are we drinking? I like red wine to

1:27:47 > 1:27:55go with curries. Pienaar are.

1:27:55 > 1:28:01go with curries. Pienaar are. -- pinot noir. This is Chilean. It is

1:28:01 > 1:28:06from Asda.

1:28:07 > 1:28:09from Asda. The light fruitiness balances well with the spices in the

1:28:09 > 1:28:17curry, and with this seafood. You have won her over.I had faith in

1:28:17 > 1:28:24you. What have you tucked into? The cod. Good. It is lovely. It turned

1:28:24 > 1:28:30out nice in the end. Just to remind us, Good Karma Hospital, tomorrow

1:28:30 > 1:28:35night, 9pm on ITV.Yes. I do not watch television at all, but I will

1:28:35 > 1:28:41be doing that.Thank you. Thanks, cheers. Happy St Patrick's Day to

1:28:41 > 1:28:41everyone.

1:28:41 > 1:28:43That's all from us today on Saturday Kitchen Live.

1:28:43 > 1:28:46Thanks to all our studio guests, Ian, Jose, Sandia and Amanda.

1:28:46 > 1:28:48All the recipes from the show are on the website,

1:28:48 > 1:28:50bbc.co.uk/saturdaykitchen.

1:28:50 > 1:28:52Don't forget, I've got more Best Bites for you tomorrow

1:28:52 > 1:28:53at 9:15am on BBC Two.

1:28:53 > 1:28:55Have a great weekend.

1:28:55 > 1:29:01Bye!