Matt Tebbutt is joined by chefs Ian Orr and Jose Pizarro and special guest Amanda Redman. Sandia Chang picks the wines to go with the studio dishes.
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Good morning and welcome to the
weekend. We are live with 90 minutes
of great chefs and mouthwatering
I'm Matt Tebbutt and this
is Saturday Kitchen Live!
Welcome to the show.
Cooking with me today are two
fantastic chefs, Ian Orr,
who's bringing us a taste of Ireland
for St Patrick's day,
and Jose Pizarro, whose food
will have us dreaming
of summers in Spain.
And Sandia Chang is back
in charge of the drinks.
Good morning, everyone!
How are you all?
Good, good. Happy
St Patrick's Day.
I'm excited, I
like St Patrick's Day. It's a great
excuse for drinking, let's be
honest. And who better to share it
with than you. Won the Irish food
and tourism award last year, seven
time winner of best chef in Northern
Ireland, restaurants. Overachiever.
And we will still have a pint of
Guinness later. I only drink it once
a year, on St Patrick's Day.
are you doing for us today?
Hay Smoked Mourne Mountain Lamb,
Wild Garlic Boxty Toasted
Oatmeal and Whiskey.
And boxty? It's a little pancake?
basically a little potato pancake,
we will talk about it and have some
fun with it.
Jose, the godfather of
Spanish cooking in the UK bringing
some summer sun.
We need some sand
Trout with a mussel
and chorizo salsa.
I wouldn't associate rainbow trout
with Spanish cooking.
We love it
over there. Normally we have a whole
one with either a Cole Hammer and
then pan fry it -- with Iberico ham.
And we have some interesting wines
from some interesting regions as
As always, we've scoured the BBC
archives to bring you some classic
foodie moments from some
of the culinary greats including
Rick Stein, Raymond Blanc,
the Hairy Bikers and Nigel Slater.
Our special guest is one
of Britain's most popular TV actors.
From At Home With The Braithwaites
to New Tricks, she has enthralled
millions of viewers.
For her latest show she spent four
months in sun-drenched
Sri Lanka amongst elephants
and tea plantations.
Please welcome, Amanda Redman!
Lovely to see you. Four months in
Sri Lanka. That's a tough gig. Yeah,
really tough! And now you're back to
I thought it was spring.
As it is nice to be back? It's a
You miss your friends and
family, but apart from that, it's
not a hardship, I have to say. And
we have fantastic food over there,
amazing. And it's quite diverse and
very different to Indian food.
have never been to either region, so
I don't know. Sri Lanka is the place
to go at the moment.
It is very
beautiful and the people are great
and food is heavenly.
Good, and nice
link! So when you talk about food
heaven, what would it be?
be carried. -- it would be curry.
And you also like cod
and crab. What would be your hell
question your hell would be
And any fatty meat. It's
always been that way, from a baby.
I've never been able to take fatty
meat. I could eat couscous, but
You have this strange
sweet and savoury thing, you don't
I don't. Don't!
So if the viewers give you heaven,
i'll serve you two of your favourite
ingredients, cod and crab,
and they'll be infused
with Sri Lankan flavours.
I thought the obvious thing would be
a fish curry. But you don't like a
fish curry! That was a good start
when we found that out this morning.
I'm going to absolutely convince
I'm going to make a warming,
coconut curry with poached cod
and crispy salt and pepper
soft shell crab.
That will be on top, so it's not
swimming in the source.
I'll serve that with a citrussy
cucumber and onion pickle
and some spicy samosas.
It'll be like being
back in Sri Lanka.
But if Amanda gets hell,
it's going to be three
of your worst nightmares -
fatty pork shoulder,
couscous and a cheeky hit of sweet
fruitiness in the savoury mix.
Some fatty but flavoursome pork
will be braised in a stock teeming
with dreadful dried apricots
for that hellish sweet
and savoury taste sensation.
And to top it all off,
I'll serve it up on a bed
of characterless couscous.
It is harsh, but very delicious.
But you'll have to wait
until the end of the show to find
out which one the viewers vote for!
So everyone, just go
to the Saturday Kitchen website
before 11:00am this morning
and get voting.
We also want your questions.
You can ask our experts
anything, just dial...
0330 123 1410.
Get dialling now.
As always, you can also comment
on what's cooking on social media.
Ian, let's head to the hobs.
What are we making?
Everyone feel free to chip in. What
are we doing?
We are doing beautiful
Everyone feel free to chip in. What
are we doing?
We are doing beautiful
lamb, and we will make a potato
boxty with some white garlic. This
is lovely Mourne Mountain lamb.
a big old rump.
We will trim the fat
right back to keep special guest
We are on the back
foot already, so that would be good!
What I'm going to do is, in the
restaurants we would use a lot of
brines for the fish and meat. We
would boil the water, but this is
buttermilk. It's another brine. It's
there to soften the meat and add a
little extra flavour, it makes it
caramelised better. It's really
nice. We have a bit of garlic in
here, some rosemary and a little bit
of thyme. You could do it with pork
or chicken. We are using lamb.
were saying earlier, this is a
traditional pancake, potato pancake.
I made it for the kids the other
day. They loved it. But the first
thing they say is, it's like little
pancakes, and it's just like that,
as savoury little pancake.
as savoury little pancake. Leaving
the lamb overnight would be great.
Some salt and pepper.
You are in
charge of four restaurants.
in Derry, Londonderry. We have
Browns on the waterside, the
original. We have Browns on the
green in Donegal, and we have the
I keep meaning to get
I hope you will come over,
I would love to.
We will do
a night together when you come over.
What's on the menu for St Patrick's
At lunchtime we would have
things like Irish stew, Champ, that
kind of thing.
Do you do is
traditional stuff on St Patrick's
Day or do you put your spin on it?
We have the traditional stuff as
well. And nice bit of colour. We'll
put this in the oven for about 12
You want some wild garlic
going through the boxty?
A bit of
wild garlic, you could put spring
onions, some smoked bacon if you
wanted. You are making the boxty.
Some broccoli. You could also use
asparagus if you wanted. I like to
add it to a pan with a bit of oil.
My mother would boil the broccoli
for about four hours, but then it
wouldn't look like purple broccoli
any more. Mum is probably watching!
She will be enjoying that. A nice
bit of seasoning. Some salt and
We have some baking powder.
This is plain flour as well. So many
different recipes for that, this is
more of an Ulster recipe. Cooked
potato and raw potato. Some recipes
will have all cooked potato and some
will have all raw potato.
If this is
a traditional dish to use up
It would be. And when I
haven't made them in a while, they
are lovely. There is a tradition of
boxty, a song I like to sing.
sing it a lot?
All the time!
were learning the words in
My head chef at the
Waterside taught me the sun. Boxty
on the griddle, boxty in the pan, if
you can't make a boxty, you'll never
get your man!
A life lesson for us
A nice hot pan, and these
little pancakes. If people are
making this mix at home, just make
it all because it doesn't keep, it
will go black after an hour or so.
It'll oxidise. How are you
celebrating St Patrick's Day in
I have done a big
stall in Borough Market the last
three days, food producers that are
over. I'm doing a demo today at
three o'clock. After that I will
watch the second half of the rugby
and have a Guinness.
That was bad
planning on your part! Ireland doing
so well in the rugby well.
be a good game today. Looking
forward to it. And a bit of snow
there as well.
That won't put them
I don't think so. Definitely
the luck of the Irish today.
offered tickets late last night and
couldn't go. I was very upset about
that. Do you want some St Patrick's
This is my favourite,
apparently the Irish leader will
hand a crystal bowl of shamrock to
the US president on St Patrick's
Day. But then it's immediately given
to the Secret Service and destroyed!
A fun fact for you. But, rosemary.
This is the toasted oatmeal.
Absolutely delicious. Some butter,
some seasoning and rosemary. It's
nice for some texture. Some pancakes
And if you'd like to ask any
of us a question, give us a call.
Calls are charged at your standard
If you'd like to make
the sauce for the lamb.
I love cooking with hay. The
customers will get this at the side
of the table. In winter time will do
some venison. We smoke it for a bit
of theatre but it's also flavour,
because it's really lovely.
get enough flavour in the space of a
You do, you could do it
longer, but we just want a subtle
smokiness. But the lovely bit of
lamb in there.
Where is the hay
It's from a pet store. It is
edible, its food safe. Get a
blowtorch and burn the hay.
you're setting fire to it and then
putting it out?
This is an old cigar
box, it's about 40 years old. We
have a bigger one as well.
the juices of the lamb in here. Just
drain off some fact. An annual at
this special whiskey.
It's quiet man
-- and then we will add
And I'm not a Guinness or
whiskey fan, but this is beautiful.
I am, I love whiskey. I've never
really been introduced to Irish
This is from the
city, sweet with a bit of honey in
it. It's lovely. They are doing as
Cherie as well. 11 years as an Irish
whiskey, and in the last year they
have it in the sherry barrel. This
is a sweet one. That's why I gave
I will let that calm down.
And there is a touch of honey in
this as well.
That would be great.
Take the boxty out.
off all the flavours of the meat in
their pan. It's a very simple sauce
but very delicious. Very rich.
in the day my mum wouldn't have cut
her boxty but I will be.
it a bit more like the restaurant.
have to make it a bit more cheffy!
The boxty is delicious on its own.
That would go down to the customer.
And this lovely smoked flavour in
the lamb is lovely.
Wow. So you are
staying in London the whole weekend
or will you race back?
I'm doing the
demo today and then we will chill
out tonight and head back home
We love coming over. We get to see a
few places, markets, and Jennifer
comes over with me as well. A nice
bit of lamb. Beautiful colour. It is
amazing. This is a mint gel. You
blitz on the mint. We thicken it
with Ultra-Tex. It is a type of
starch. Easy to get on the Internet?
Yes. Why am I shading? I am
panicking. A nice bit of broccoli.
You could use a spider gives if you
wanted to. We have some of this
lovely toasted oatmeal.
There is the
Like so. Amazing. This sauce,
I am so happy you are making it.
I am so happy you are making it. A
nice bit of that. We have trimmed
the fact really well, Amanda.
We are trying to win you over.
There we have it. What is it called?
We have our lamb which is mugged in
hay, with potato boxty, toasted
oatmeal, and a Quiet Man whiskey
Right, let's see what you
make of this. There is the lamb with
the whiskey sauce. Look at that.
Fantastic. You worked for a couple
of years at the River cafe. When you
look at your dishes, the last time
you came on, you did the dish that
was quite similar, but I cannot see
much River cafe.
What did you take
out of that? Simplicity at its best,
find the best produce and do very
little with it. We still do fish
with lemon and parsley in the
restaurant but it is finding your
own style as well.
It was an amazing
How is that? Beautiful.
The smokiness is stunning.
What are we drinking? I have picked
a wine from Georgia. This is what we
call orange wine. It is essentially
an weight wine that has been sitting
with the skin on. It is called
Tblvino Qvevris. It is named after
the vessel that the Georgians put
the wine in. It is a clay vessel and
deep-rooted underneath the ground,
and they keep the wine in there for
three weeks. Witnesses from?
Georgia, the eastern part of
Where can you buy a? It is
from Marks & Spencer. It is great
that Marks & Spencer is carrying
such unusual wines. It is largely
undiscovered. It has got lovely
tanning. It has red wine tannins
Internet, which goes well with the
meat. It has got hay, honey, spaces.
This is good with you, nice
I am in heaven.
Excellent. We're getting there.
Remind us what you're doing? We are
going to do pan-fried rainbow trout
with chorizo, mussels and a close
salsa. -- and tomato salsa.
Don't forget, if you want to ask us
a question this morning,
just call 033 0123 1410.
That's 033 0123 1410.
Lines close at 11:00 am today.
You haven't got long
so get dialling.
Or you can tweet us a question
using the hashtag Saturday Kitchen.
And don't forget to vote
for Amanda's food heaven
or hell on our website.
Now let's catch up with Rick Stein
on one of his Long Weekends.
He's back in Copenhagen
for the first time in 12 years
and on the hunt for smorre-brod,
a very special Danish open-sandwich.
Well, I'm very pleased
to be back in Copenhagen.
I've only been here once before,
about 12 years ago.
I don't actually remember the food
as being particularly good then,
apart from, I think it was called
Smorrebrod, something like that.
These big, sort of, open sandwiches
that were so colourful.
Something like that.
I might not have it quite right.
But I just thought
they were wonderful.
But then, over the years, I've been
reading about new Nordic cuisine,
about how they're very,
very keen just to give you dishes
made from local ingredients
and they don't like olive oil,
they don't like tomatoes, anything
that doesn't come from Denmark.
But also I've been reading
about the Danes and apparently
they're about the happiest
people on Earth.
But just at the moment,
just out of the airport,
I'd quite like a beer.
The Danes make very good beer.
Welcome on board.
Rick, my name is.
It's nice to meet you.
Please come inside.
This looks fun.
This looks really nice.
I can feel I'm at sea.
I'll sleep well with that.
What a beautiful view.
Look at that building over there.
Like medieval Copenhagen.
Something new here,
something Victorian there.
What a lovely room,
what a lovely view.
Wonderful, wonderful, Copenhagen -
salty old queen of the sea.
Breakfast on the top deck,
more or less right slam
in the middle of the city.
OK, it comes out of a machine
and it's not brilliant but look
where we are!
I have to say I'm very
happy to be here.
This is the first time I've arrived
on one of my weekends away and it
hasn't actually been raining,
or, more usually, snowing.
Cycling is a great thing to do.
I haven't done it for about, well,
going on about 50 years.
Memories of distant summers
came flooding back.
Everyone who comes here comes
to see the Little Mermaid
and so very little she is.
And Hans Christian Andersen
wove her into the tragic tale
of a young princess of the sea
who sacrificed her true
identity to become human.
From my limited
is an extremely cool place.
You can sense that everywhere
you go, in the bars
and restaurants, in the markets
and around the harbour.
It seems stuffed with good,
convivial people, friendly
and agreeable all the time.
It's as if they've come
from the Nice People Department
at central casting.
I like it here, I really do.
I was trying to think
what it is I like about Copenhagen.
I think, first of all,
there's no high-rise buildings.
I love places like New York
but you almost get a sense of panic
in a big city with big buildings.
And the other thing
I like about it is it's quiet.
You can hear yourself
think, you know?
And I think the reason
for that is that half,
well over half the transport
in Copenhagen, is by bike.
And the nice thing about the bikes
is they're not that special.
They're just very ordinary bikes.
The other thing I've noted is that
everybody looks healthy.
They must be having a good diet.
They must be eating plenty of fish.
I know that Copenhagen has
a new cuisine but I wanted to touch
base with its traditional
And that is the open sandwich on rye
bread and this is the oldest
place in town to get it.
'Famous for its
the traditional smorrebrod but it
could be different kind of toppings.
I came here to Copenhagen 12 years
ago and I just remember this
above everything else
as being really special.
I found a lot of the food then
was very similar to British food.
A lot of roast meat
and lots of vegetables.
But this was your little jewel -
the jewel in the Danish
crown was these.
It's trying to get that last 'd'.
Do it again.
Now this is why I like it so much.
It's the rye bread.
The black bread covered with lard
and then herrings and then apples,
celery, onions and cream.
Probably sour cream.
Capers, nasturtium leaves
and chervil and probably a few
other bits of leaves
in there as well.
It tastes healthy and good for you.
You have the sweetness,
the sourness, the...the bitterness.
Everything which you need
to have a full dish.
And then you need to have schnapps.
Schnapps is very good.
I was hoping she wouldn't say that
but it would be very rude not to.
One complements the other.
I could become quite addicted.
Lusciousness, that's the thing.
Now, as today is St Patrick's Day,
which is celebrated in more
countries than any other national
festival, I thought I had to use
some traditional Irish
ingredients to celebrate.
I'm going to put a little dish
together. I am going to braise shin
of beef in some Guinness, or stoke
even, and I am going to Sofia
Coppola oysters, and serve those
with potatoes and do a little bit of
sour soda bread, sorry, soda bread
dipped in mustard with parsley as a
garnish. That is pretty much it.
First of all, we need to season the
shin quite well. We will brown that
and get a decent colour on it in the
pan, take it out, and we will brown
the vegetables and I will show you
the rest. Let's talk about the
second series, Good Karma Hospital.
The first one went down a storm, 7
million viewers? Yes, it did. Back
for a second outing. For people who
have not seen it, tell us the
premise of the show.
It is basically
about the hospital called the The
Good Karma Hospital in southern
India that has no money. It is
staffed by a few doctors here are
basically doing it for the love
rather than anything else. A young
British Asian doctor comes out,
because she is fed up with the NHS.
She wants to try something new so
she comes over to us and it is her
journey discovering her heritage,
and discovering the vagaries of what
goes on there.
I was catching up
with a few episodes of the second
series last night. I got a sneak
preview. Is there no changing with
series? There was a will they, on
the love interest?
We are trying to
steer away from the soap opera
element of it. We are trying to
develop the characters more, so the
audience understands where they are
coming from. And how they react to
the various stories of the week.
That come out of the hospital, which
are different from what make one in
And your role is,
you are in charge, strong, gutsy,
If I can say that?
You can. -- ballsy woman. It is a
strong role. Do you associate
yourself with that type of role?
What does your
husband Colyer? Nightmare. He does.
When you saw the script, you got
quite excited about it?
Yes, I just
thought the writing was great. I
liked the fact it was fresh and
different, and also, the one-liners
that the writer has given my
character, they are every actor's
So I said yes. Is that how you
pick a role. You are notoriously
very good at picking roles. Lots of
what you have done on.
It is all in
the writing, that is the most
important thing. If I read a script
and I do not start to get a cup of
tea, I go right to the end, then I
And the writer is a former NHS
Doctor? That is right. He wrote it
on his own experiences, based in
That is right, he is
still a doctor, actually.
it a certain degree of credibility,
what you're seeing on screen.
and we have medical advisers and
sets everything is done properly.
Let's just recap the recipe. The
meat is brown. That is resting. In
here, celery, onion, tomato puree. I
will put in some bay leaves, garlic,
a bit of thyme, and then end with
the stout. It is quite bitter, so
you need to boil it to get rid of
the bitterness and then you're left
with its lovely flavour. Then a
touch of style going in there, back
in with the meat and braise it for
around 2.5 hours.
around 2.5 hours. That is it.
Sri Lanka, why Sri Lanka? Can I just
You know when you do that... If
it is and script?
When you do that
with the pan, the onions, why do
they not go everywhere?
I am just
flicking them on the edge. They
would if I did that.
Sometimes it goes over you.
talk about Sri Lanka. This was
supposed to be filmed in India,
originally goa, but she found it too
It is a bit too touristy.
But in Sri Lanka, the terrain is
virtually identical to where it was
set, so it was the ideal place.
bit of stock in there. Spending four
months in place, for some people it
sounds idyllic, but when you are
away from your husband and daughters
and rest of the family, it's quite
It is tough. That's the bit I
found the hardest. And also because
the Internet goes down a lot. It
means you can't get through. And
four months is actually quite a long
It's a very long time. And you
have to do it in one hit, you can't
break it up?
No. Some of the
regulars are able to, but I'm not.
I'm there. In every other respect it
is a fabulous place to work. I'm
sitting by the pool learning my
lines. It's not a hardship.
very immersive, isn't it? Does that
translate then as a character on
screen? Would you have more of an
understanding with the role you are
playing and the people you are
I think so. Because you
haven't been to India.
Is one of
those places you go to and you
become immersed in the culture
immediately, and it affects you,
either in a negative way or mostly,
from what people say, in a positive
way. It really does affect you and
you feel changed when you come home.
Really? Does it affect how you...
does. It's an extraordinary tape
they have on life.
After seeing how
hospitals are run, and the writers
have a knowledge of that, presumably
that makes you more appreciative of
We are so lucky over here!
I know there are always issues.
There are, but we are very lucky.
The thing that got me, I think,
particularly with the people there,
there isn't much complaining going
People are just happy and
They get on with life and
grateful for living.
In terms of the
food, presumably it's always quite
I love that.
I've always felt that the
flavour of fish is so delicate, I
can't see it working with heavy
I've never had that problem!
We will see. Or maybe not.
lived in India.
She was born there.
You grew up eating that kind of
We did, eating curries at a
time when there were not many Indian
restaurants over here, but my mum
used to cook it and we ate it from
an early age.
I read that it made
you feel closer to your mother,
being out there and experiencing
these things she would have
Yes, the first time I
went to India, I turned to my
husband and said, I get my mother. I
get her. It explains so much. The
exotic nests of it. -- the exotic
nature of it.
When did you get back
from Sri Lanka?
Got back in
November. It's a fast turnaround.
Needed to get back because of the
You have been working with
a friend, Neil Morrissey. You have
never actually been on screen
together before. But you have known
each other for a long time.
you changing scripts, how it work?
It's because we have been doing it
for a long time, we find it very
easy to work with each other. We
also have very similar thoughts
about things. That always helps.
you look at a script and read it and
think, that wouldn't happen, all we
can change this?
Yes, but we can
have discussions with the writers
and what have you. It's a lovely way
of working. That looks gorgeous!
you happy with this? It's not a
fatty piece of meat, it's very lean,
delicate and tender.
oysters, just sauteed with a bit of
butter. Lemon and a touch of
tarragon. Some parsley in there with
the potatoes. I have also heard your
husband does most of the cooking at
He doesn't leave you
in charge of the knives?
He will not
let me anywhere near lives! I am so
clumsy. -- near knives. The first
time he came over for Sunday lunch,
I was cooking. I know this is a
shock horror, but I had an electric
carving knife. He was appalled when
he saw it. I was talking to him like
this and I was going through the
wire. That kind of thing.
at you and thought, you're a keeper!
Nothing shouts love more than
somebody... Murdering a piece of
meat with an electric carving knife.
There is the oxtail. Some salad, a
bit of oil.
bit of oil. Let's dress that up a
little bit. How are you with
I love them.
shin of beef, sauteed oysters, some
sauteed potato. That's pretty much
it, and a bit of soda bread. Let me
know what you think what I'll clear.
What would we drink with this?
stout, dark ale, or maybe a nice,
crisp side air. A lovely refreshing
contrast to the dish. -- crisp
cider. You could do a red wine
perhaps, or some sherry.
This is gorgeous.
So what will I be making for Amanda
at the end of the show?
Will it be her food heaven -
a divine trio of cod,
crab and Sri Lankan spices?
I'll serve crispy soft-shell
crab and some perfect
poached cod in a creamy,
spicy coconut curry along
with an onion and cucumber
pickle and some samosas.
Heaven on a plate.
But if Amanda gets hell then I'm
afraid it's fatty pork,
sweet dried apricots and couscous!
I'm going to marinade some pork
shoulder and then braise it
in a stock that is bursting
with dried apricots for that satanic
sweet and savoury combination
and then to secure this dish's place
in hell I'll serve it
on a bed of couscous.
Don't forget, what she
gets is down to you.
You've only got around 25 minutes
left to vote for Amanda's food
heaven or food hell.
You've got the power!
So go to the Saturday Kitchen
website and have your say now!
We'll find out the result
at the end of the show.
Now, it's over to Raymond Blanc
for some of his Kitchen Secrets.
He's pan-frying pollock and serving
it with a puree of potatoes from his
own incredible kitchen garden.
Take a look.
Raymond's kitchen garden,
bursting with herbs,
fruit and vegetables.
Today, Raymond is on the hunt
for potatoes to serve
with his next fish dish.
Several varieties grow
here but Raymond wants
the perfect one for puree.
I'm looking for Estima potatoes.
And I thought we had some.
Marie, my lovely Ann Marie.
The kitchen garden is
tended by Ann Marie.
We work 25 years together,
so Ann Marie is the head gardener.
What I want today is Estima potatoes
where is the Estima that we grew?
Oh, Raymond, they've been and gone.
The other chefs have been down
and they've long gone.
They were a very good crop.
Can you, please, next time,
put on those Estima, "for RB".
With no Estimas, Raymond
chooses the Bintje variety,
with its yellow flesh
and creamy texture.
King Edward or Maris Piper
are also good for mashing.
Oh, that's what I love about this
garden, it's so peaceful(!) Let's
have a look at that.
Those would never make
it to the supermarket.
Look at that.
It's a bit like me.
I'm not going to comment!
So with those wonderful Bintjes I am
going to do a potato puree.
The potato puree will accompany
Raymond's pan fried
pollock in a caper sauce.
It's a wonderful
line caught pollock.
They are part of the cod family.
They're pretty soft, you know.
Big vitreous eyes.
And what is wonderful now,
that's not an expensive
fish and there is plenty
in our coast as well.
It's not a big one.
They can go like that.
The potatoes have been
cut into equal pieces
and simmered for 25 minutes.
Once soft, they're
ready to be pureed.
Raymond uses his trusty old mouli
rather than a masher to give a light
and smooth pureed potato.
And of course you would feel very
tempted to put into a food processor
but there you would work out
the starch and your potato
would be like elastic.
And I don't like to chuck out
old things which have
served you very well.
Add milk and butter.
You can make it as
rich as you want to.
And nice and fluffy.
I think Ann Marie should be very
proud of her potatoes.
There is no doubt about that.
Adam, taste that.
Keep your potato puree warm
by leaving it in a pan of hot water.
Wash that for me.
The head, please, for me.
Adam has very kindly
filleted the fish for me.
The way I'm going to cook them
is pan fry, to create a wonderful
Will provide a most delicious treat.
So now I'm melting my butter.
That colour is exactly perfect.
The butter is foaming.
I can smell it.
It's hazelnut colour I go first
flesh side down, OK.
To give a lovely browning.
A soft browning.
You can hear that pan.
What a lovely noise, you know.
The heat is browning the fish.
And equally some juices,
the protein of the fish,
are leaking out at the bottom
of the pan which are
After three minutes on each side
transfer the pollock
to the oven on a high heat...
..for a couple of
minutes to finish off.
To go with the pollock,
a Grenobloise sauce made
from capers, lemon, shallots,
croutons and herbs.
It's a French classic that
complements seafood perfectly.
Don't ask me Grenobloise.
Grenobloise means from Grenoble.
And there is nothing from Grenoble,
which reminds me of Grenoble!
That comes from Spain.
That comes from anywhere.
The bread as well.
It's simple and it's lovely.
Use the juices from
the pan fried fish.
Add chicken stock
and a splash of water.
And then after it's easy.
Really, it's easy.
You just throw everything in, OK.
A bit of capers.
Just a bit of diced lemon,
the segments of lemon.
Some great big fat Spanish
capers and then you finish
off with fresh herbs.
Chervil is a little-known
herb in Great Britain.
And what a shame.
It is so fantastic
Simple yet delicious.
There you've got some
It's a very simple dish,
which is very achievable
at home, and it will give
you a lot of pleasure.
Finally a few croutons
to add texture and a
sprinkling of fresh herbs.
The lovely Ann Marie, can you come?
We are ready for you.
You want to taste your potatoes?
What about the potatoes,
are they passing the test?
I think you've done them justice.
One genius to another genius!
Thank you, Raymond!
Right, still to come: In honour
of St Patrick's Day,
we sent chef Jordan Burke to Hoath,
Dublin's seafood capital,
to get the low-down
on the famous Dublin Bay prawn,
which is being celebrated
with its own festival this weekend.
It's almost omelette challenge time!
That means it's time for some puns.
So, Amanda, brace yourself.
Ian and Jose, now that you've
made yourselves At Home
(With The Braithwaites),
it's time for you to show off some
New Tricks for a speedy omelette.
You're laughing out of sympathy, I
can feel it.
I don't want any bad feelings
though, it's all about Good Karma.
Will Amanda get her food heaven,
a dreamy Sri Lankan spiced cod
and crab curry with a cucumber
pickle and samosas?
Or her food hell, fatty shoulder
of pork with a sweet and sour
stock served on a bed
of Amanda's dreaded couscous?
There's still a chance for you to
vote on the website and we'll find
out the results later on!
out the results later on!
Right, on with the cooking.
Jose, what are we making?
I am told this is your 15th
appearance on the show. That means
you have done the show more than I
have. I deserve a drink after.
Do you fancy one? I am
telling you, I will need one.
What are we doing?
We are going to pan fry rainbow
trout, this beautiful fish. The oil
is amazing. It is so cheap.
more of this. It had a bad
reputation in the UK for a long
time. People often do not like fish
with small bones.
You can buy it in
the supermarket like that. Just the
fillets? It is £9 50 41 kilo.
went through a stage of just putting
them under the grill with some
That was it. That sounds
interesting. The new cuisine at that
That was exciting
stuff. Amazing. I think that was a
1970s dish. Did you come across
trout and almonds? Yes, my mum used
to make it.
Did you enjoy it?
That is why you're so beautiful. Use
silver tongued devil. Salt and
pepper the fish. Then we're going to
put it in a little bit of oil. We
will leave it cooking like that for
around seven minutes, very slow. The
fish needs to cook from the skin to
the top. Then we just flip it over
and finish it.
It is done. The last
time I saw you we were in Spain
together, in Seville, eating ham. It
was a very nice trip.
Thank you very
We had a lovely time. We drank
lots of June. They were rather
surprised that there were so many
British air stinking game. We were
not. It was wonderful, lovely trip.
I am just cutting some chorizo. This
is cooking chorizo. We will put it
in with a little bit of oil.
much. Where does this love of
chorizo come from?
Because I love
Spanish food. I have worked a lot in
Spain. So Spanish food is divine.
Spanish cuisine is all about the
simplicity. It is about making
ingredients that bring all the
flavours together. It is how I
really grew up, in my lovely
This week am
doing the Extremadura gastronomic
region. It is where I am coming
You remember where we were?
Yes. Just two hours north.
What are the regional
specialities? We have pork, cheese,
unbelievable wine. Lamb is to die
for. It is how I grew up, beautiful,
It is not a seafood region?
It is all in line? The only fish
that we had, the trout and salt cod.
We are taking out the chorizo now.
We are going to leave the oil. Now
you have got these three restaurants
in London, you specialise in Spanish
cuisine, but you use lots of British
You have to. I do believe
it is so important to look after the
people around you. This is my home,
the UK is my country. I love that.
The best from here, and the rest of
Spain. At the moment we cannot do
Iberian ham in the UK.
It is very
unique, I guess.
We fry the onions
and the garlic. A little bit longer.
You can see a bubbling.
Lovely here, yes.
Lovely here, yes. Tim tomatoes. At
this time of the year, they are not
great, but in my restaurant, we have
a type of hanging tomato. They are
nice and small with a really hard
skin. In Spain, we are hanging them,
and we go through the whole year.
They keep really juicy inside and
get sweeter and sweeter.
That is one of my dessert island
So simple. Simple is good.
Simple is good. I am going to jobs
You have also written
Yes, I am working on the
next one. They are always regional?
Yes, the first one was about one
region, the second about another. My
publisher said, we have to go
OK. Is that
standard first Spanish chefs in
I think it is
important for everyone. The day that
we forget the seasons, we are out.
we forget the seasons, we are out. I
cannot believe that we have
asparagus from Peru in this country
when we have the best asparagus in
There is a certain
excitement about waiting for the
season is coming round, using it and
then it is gone for another year.
is waiting for something unique.
are you doing with the mussels? They
are coming on. If you would like to
try this recipe or any of the other
recipes today, go to the website.
You can also vote for Amanda's food
heaven or food hell. I will leave a
few in the shell, yes?
finished dish? Yes, for decoration.
A little bit of olive oil.
mussels are delicious. Amazing. They
This is another
favourite of yours?
Is that right?
Mussels have the
flavour of the sea, coming through
your mouth. Some of the liquid as
well, like that. You can see how the
fish is already cooked. You could
stop there are? You could stop
there. I will turn it over. Almost
nothing. Beautiful crispy skin. We
are going to put some parsley here
as well. Maybe do that.
as well. Maybe do that.
Yes, I am
What is your next big
going to be about? It will be an
Extremadura and Andalusia. You know
the best thing about writing books?
On the check at the end?
was quite cynical. Research, that is
what it is. Me and my partner,
eating and drinking, meeting the
most incredible people and having
lots of fun.
And that is called
research? Presumably that is tax
deductible as well. Excellent.
Now just the fish. Watch
There is something going
I can sort that, do not worry.
Then just finished. This is a
popular finish, the parsley oil?
love parsley. When I arrived in the
UK, the only herbs we were using
were believed, parsley and thyme.
The only food that people knew was
Yes, but there is more
than that. We have more than
chorizo, sangria and Ayala. Remind
us what that is called? We have
stunning rainbow trout, with
chorizo, tomato, and mussels, for
Beautiful, well done. Right,
let's take this over. Good bread,
always. You have worked a lot in
Spain, you say?
I have. Look at it,
it is like a painting.
beautiful. You know, it is flavours.
Today is a lovely day outside.
need that kind of Spanish food. On a
day like this, do you think people
want that kind of food?
want that kind of food?
people want to feel Sun, like
Amanda's TV series.
They want to
bring memories. Good memories?
that is just beautiful.
And we are
When I get to match
wine with Jose's food, I get excited
because I get to use sherry. In this
country they have a bad reputation
because we think of sherry as being
really sweet. This is Barbadillo
Manzanilla Solear. It comes from the
coast. Kimi, this always reminds me
of when you have spent all day at
the beach and the way that your skin
smells, that saltiness from the
It is a lovely place to be.
It is a lovely sipping wine with
fish and with meat, is specially
with chorizo and rich tomato sauces.
It is salty.
Like the ocean. It is a
beautiful place, close to the sea.
can drink sherry with anything. Any
Right, let me do this link.
Now let's catch up with Si
and Dave, the Hairy Bikers.
They're on their Asian Adventure
and have arrived in Bangkok,
where they are throwing themselves
into the incredible
We've arrived in Thailand
for a two-week gastronomic journey
that's guaranteed to set our taste
buds on fire.
This week, we're exploring
and investigating the Central Plains
home to rice paddies,
ancient capitals, spectacular
ruins and the street food
capital of the world,
Central Thailand is the original
home of the Thai food that we have
come to know and love in the UK
because most of the people
who opened the first Thai
restaurants in the UK came
from this region.
They gave us red curry, green curry,
pad Thai and green papaya salad.
But I can't wait to find out
what else is on the menu, Kingy.
Like millions of people each year,
we're arriving at the gateway to it
all, the capital city,
It's the most visited
city on the planet.
MUSIC: One Night In
Bangkok by A-Teens.
We love a tuk-tuk!
All through the city you can smell
charcoal and pork and seafood.
And all the lovely herbs.
It's permeating the atmosphere.
We've got a tuk-tuk.
Oh, it's going to be lush.
Bangkok is the street food
capital of the world.
There are an estimated half
a million people hawking their food
on the streets of Bangkok.
That's nearly 5% of the entire
population of Bangkok.
Street food stalls were introduced
to Bangkok in the late 19th-century
by Chinese migrant workers
who wanted cheap and
quick places to eat.
Street food is a national obsession.
Many people say it's where true Thai
cuisine can be found.
Me and Dave here are looking forward
to seeing if we can find it.
Whether you work in a bank
or building site, most locals buy
street food at least once a day.
We are meeting Daniel,
a Canadian who has lived
here for ten years and presents
a web TV show about
Thai culture and food.
Daniel and his Thai friends know
the best stalls to visit.
It is such a good way to eat.
Something you can't replicate.
You can't reproduce it.
I think Thai restaurants around
the world have tried to recreate
that street food experience that
people who come to Bangkok
fall in love with.
It is funny, you see some people
at home in the guidebooks say,
"You don't eat street food,
you'll get sick."
You live on it, you don't get sick!
I've lived in Thailand for 12 years,
I eat street food every day.
I have been hospitalised once
from a five-star hotel.
There you are!
Never from street food.
Competition on the street is fierce,
so many vendors specialise in just
one dish which they become
quite famous for.
Some street vendors have more
infrastructure than others.
One day he'll have a chain!
And with food this good and super
cheap, no wonder many
Bangkokians don't cook at all.
In fact, many modern apartments
are being built without kitchens.
You have ordered one
of these to go home, right?
Yeah, yeah, yeah.
That is the whole thing, isn't it?
Everybody can take away.
Yeah, maybe I'm hungry about 10pm.
And just eat.
Just before you go to sleep!
It is the third and fourth meal.
Thais have this insatiable appetite.
Maybe the fifth.
They can eat five
or six meals a day.
OK, this gets a little cramped
but let's try and make our way in.
Some stalls have a cult
following and their owners
are street food celebrities.
The lady here, the cook,
her name is Jay Fai,
which means Auntie Fai in Thai.
She is a legend,
she is an institution.
She has the freshest and the largest
ingredients you will ever see.
She is a little lady
there but she is like a musician!
She's basically on fire
round there with five woks!
Let's go, let's meet her.
And take a look.
HE SPEAKS THAI.
Hello, Jay Fai!
Do you know, I have noticed
there is no gas here.
This is on charcoal braziers
with a fan blowing through.
You should get a better taste.
This is natural cooking.
It's like a barbecue.
And by the look of our
first dish, Auntie Fai's
reputation is well-deserved.
Look at the size of that omelette.
This is the crab omelette.
Crab omelette is Jay
Fai's signature dish.
Unlike the French omelettes we eat
at home, Thai omelettes
are deep-fried so they are fluffy
on the inside but crispy
on the outside.
I think I am about to have one
of those food epiphanies,
that happens very rarely.
Is it that good?
It is amazing.
It's so good it makes me giggle.
We eat like kings,
we eat like kings here.
You do eat like kings.
I wish I could verbalise it better
but it is just unreal.
With street food you can run
the gamut from going for 20 baht
for a freshly-squeezed fruit juice
to what is basically a Michelin-star
quality meal all on the street.
What I love about it,
it is accessible.
It's jeans, T-shirt and beer.
But where food is concerned
there is no compromising
and for a lot of people
it is a way of life.
No sleep till bedtime -
the night is young.
Let's hope that Amanda gets
a food epiphany too.
Her fate is sealed.
The heaven and hell
vote is now closed.
And we will reveal the results
at the end of the show.
Now let's take some
calls from our viewers.
Simon from the Netherlands is first
Simon from the Netherlands is first
Good morning. Monday is my
wife's birthday and I have a couple
of wonderful pigeons... I'm thinking
of pan frying them, or cook them
sous vied, but I have done that
before and I'm looking to do
Maybe braised down the legs with
garlic and Sherlock
garlic and Sherlock -- shallot. Some
Parmesan with that. Should be
A tweaked, Amanda?
making me read this out. Carol
Marshall says, I love the beautiful
Amanda, she looks amazing! Thank
Is that it in?
I'm looking at a
lamb shanks, any tips on how to cook
them and what is best to serve with
A nice way to cook it, seal it
all over, like we did before, and
then white wine, loads of garlic and
cook it in the oven. Turn the oven
on really high for a good half an
hour, but you lamb shanks in, turn
the oven off, and about four hours
later, the lamb shanks will cook
with enough heat.
There is a lot of
love for you on social media, so we
made you read it out to embarrass
you. Sean is the next.
I have some
prawns and I would like to make a
recipe I've had in Spain. On the
beach. They are a favourite of mine.
It's a difficult thing to do.
It's an emulsion made from the
gelatin from the official stop maybe
do it with chilli and garlic. The
best thing to do, plenty of garlic
and chilli. Cooking olive oil. But
the prawns in and cook, leave them
whole, peel them, but leave the head
and tail is on. Cook them very quick
in the oven. And suck their head,
that's the best thing with the
Not sure where to go with
that. What would you drink with
I think a lovely she and a
lovely, refreshing ice cold cava.
And it would stand up to the chilly
As it's St Patrick's Day,
we sent chef Jordan Bourke
to the beautiful harbour village
of Howth, known as the seafood
capital of Dublin, to learn
all about its famous
Dublin Bay Prawn.
Island is home to some amazing
seafood and I'm heading to the
gorgeous fishing village of Howth,
just outside Dublin, home of the
Dublin Bay prawns. And with it being
St Patrick's Day, they are holding a
festival to celebrate this delicious
crustacean. Heading ashore to find
out more. I'm Pleasure to meet you,
Sean. I believe you are the local
expert on Dublin Bay prawns. And you
are even known as Sean the prawns.
In some places, absolutely.
those who don't know, Dublin Bay
prawns have different names.
are known as Norwegian, but they can
also be called langoustine, and we
know it as scampi in the UK.
see your brother with a haul. We
have about 20 crates. These guys are
still moving. Will I lose a finger?
He looks reasonably cross.
it like that. I've had a nip from
them before and it's quite sore.
What about Dublin Bay prawns makes
it different to the average broadly
getting the supermarket?
almost unique. I have travelled a
fair bit around the world and it's
very rare you get something you and
prepare, you could eat this as it is
at this moment, sushi. Just raw.
I love cooking Dublin Bay prawns
simply, cooking them simple, cuts
down the middle.
We have some garlic
butter with these. The prawn meat
taken out of the shell. The joy of
it is when it gets to the plate.
Tempora is the same thing can stop
deep fry it in butter and oil. It
goes well with soy sauce.
all sorts of fish with your menu.
Our Dublin Bay prawns popular?
Absolutely, people come from all
over to eat them.
What makes people
It's a unique texture.
Much more tender than lobster and a
You are part of the
festival, will you just be doing
It's a celebration of all
Irish fish. Grapes shellfish on the
We have been talking
about them enough, we might as
diving. I will go for the garlic
I will have the tempora.
Nothing like eating fresh fish
beside the sea. Almost in the sea.
So if you're in Ireland this can
come down to Howth for festival.
come down to Howth for festival. Or
get yourself some Dublin Bay prawns
and cook them up, happy St Patrick's
Day. STUDIO: Do you use these?
do, they are beautiful. Expensive
but gorgeous. You could eat about
ten of them.
They are expensive, but
we need to eat more all the lies
they will disappear abroad.
stunning, so sweet.
stunning, so sweet.
these before. Do you see a lot of
this ending up in Spain?
We have in
northern Spain, Gillislee. But
everybody says the good ones come
from this country.
The cold water
makes a big difference.
Are you a
It's beautiful. And so
We have loads of them, we
could eat them all later.
It's omelette challenge time.
Jose and Ian - neither
of you are on our new board.
So everything's to play for.
I think I'll end up in the middle.
If I can.
What about Jose?
If I can.
What about Jose?
I'm old enough, I think I might be
in the tail.
With the seniors.
in the tail.
With the seniors.
put some make-up on the bald spot.
will be joining you there shortly.
The aim is to make fast,
edible three-egg omelettes that
are good enough to feed
to our hungry crew.
A bit lame.
But if they're not, they'll
go in the compost bin.
So will it be crew or compost?
Your time will stop when your
omelettes hit the plates.
Let's put the clocks on the screen.
Are you both ready?
3, 2, 1, go!
How many eggs?
This isn't bad. It's a new cuisine,
I think you might have just got away
A bit of seasoning
Its caramelised butter.
very runny. Wow.
I think I know
who's going to for lunch today.
Burnt on the outside and runny in
It's edible. Great
seasoning. Yours looks like a right
mess, but it's actually very nice.
was panicking at the end.
Do I have
a salt issue? Are you deliberately
not seasoning for me? Wow, I'm not
going back for more. I will put you
both on, just.
both on, just.
very good. And 34.04 for Ian.
Clapping yourselves! Let's put you
up here. Jose might end up there.
So will Amanda get her
food heaven - a holy
trinity of cod, crab
and Sri Lankan spices?
Or will it be a hellish
combination of fatty
pork, sweet and sour
flavours and couscous?
We'll find out after Nigel Slater
shows us another of his
simple suppers - a quick
and easy aubergine curry.
I think spices are
It just really enhances flavour
in any particular dish you have.
You try any sort of cuisine, they've
always somehow got some spices in.
Ketan Varu is a self-confessed
I love using spices
in every way possible.
If I'm on holiday, I need to take
some kind of spices to give me that
sort of flavour enhancer that
Ketan produces ready-made spice mixe
for a wide variety of recipes.
It's understanding what the flavours
do that allows you to play
with them in your cooking.
These are Indian dry chillies.
It just gives you a nice flavour.
It gives you a bit of
heat, but not too much.
Whereas if you use the ground
chilli, you get a lot more intense
flavour of the heat.
When you try the flavour
of cumin, it's...
It's intense, it's really powerful.
Quite an earthy flavour,
almost a bitter flavour.
Really worth having this
in your store cupboard.
Whenever I've got a little
sniffle or a cold, I always
have a nice hot curry.
It always sorts me out,
gives me that boost.
Using your own spice mix
doesn't have to take long.
Here's an idea for a really
quick vegetable curry.
This dish is based
They need about half an hour
in a colander in the sink,
with a little bit of salt on them.
That just draws out some
of the water in the aubergine.
Then they don't drink
all your precious olive oil.
Whilst they're softening,
roughly chop up some onions,
and add to a hot pan,
along with some chopped garlic
and some finely-shredded ginger.
I'm going to let those soften a bit
before I put the spices in.
And I don't want the spices to burn.
For this curry, I'm adding
a flurry of dried chilli flakes,
a spoonful of turmeric...
and a scattering of cumin seed.
Then add some chopped tomatoes,
some water, and season
with salt and pepper.
So these have relaxed a little
bit, the salt has just
drawn out a few juices.
They're just much softer.
If you haven't got a griddle,
you could do these under
an overhead grill.
Of course, you could
just fry them in oil.
All you want to do is soften them,
so that they can go in there
and just bubble away.
Once the aubergines
are in the pot, let them simmer
for about half an hour.
We want them to be nice and squishy.
You see, that's quite hot.
I want to calm it down!
There are several ways
to calm a curry down.
And for me, the best is yoghurt.
You can use any dairy produce.
You know, when you add
dairy produce to a curry,
it quite often curdles.
There's many different ways
to stop it curdling,
but I think the easiest way
is to switch off the heat.
It's only when the dairy
produce boils it actually
causes you any trouble.
And if it does curdle,
and sometimes they do,
it really isn't
the end of the world.
It's not going to
affect the flavour,
it's just going to look
a little bit grainy.
As it's so punchy, I'm also
adding some creme fraiche,
another soothing element that
will thicken your curry.
Then pop in some fresh
coriander and mint leaves,
to help soften the blow.
It makes my eyes water.
But there's also a silkiness,
a softness to it, that's come
from the dairy produce.
And then there's the
freshness of the ginger,
and the earthiness of the turmeric.
It's just really rather gorgeous.
Time to find out whether Amanda
is getting her food
heaven or food hell.
Food heaven is a gift of three
of Amanda's favourite foods, cod,
crab and Sri Lankan spices.
Or food hell is fatty pork
with couscous and sweet flavours
mixed in with savoury!
What do you think you have got?
not know. I can tell you a massive
70% of people went for food heaven.
Thank you. That shows you how
popular you are, because by and
large it is around 50%.
popular you are, because by and
large it is around 50%. Thank you.
Let's get on with this. I will
converge into this curry, hopefully.
Soft-shell crabs. I will drop those
in the fryer. Some of this milk, a
little of spice, we will put that in
the curry. Ian is going to do little
samosas. Jose is making a pickle.
Let's get on with this. Do you make
curries at home or have you had
enough of them?
I can never have
enough. My husband does. He can
cook. I do not bother any more.
There is no point. Fit enough. He
has got a spice rack to die for?
Yes, he does.
He has a tanned as
well. They are good, good fun. -- a
You have got on
How the other
I was interested to find
out that your father did Cordon Bleu
back in the 1960s.
Yes, he was very
ill, he had leukaemia. He recovered,
but to pass the time, when he was
recovering at home, he did this
course. He ended up opening a
restaurant with a friend.
That is interesting. Ireland, ages
ago, back in 1965, Michael Caine was
doing the Chris Farrell, and he was
the first man to ever be seen to
cook on screen? Is that real? 1965.
It was around the same time. We take
it for granted, but it proves that
it was not normal.
It was not the
Saute that. In real life,
you would do this longer. Just ten
minutes on the chillies. I have got
something you greet, some turmeric,
some white pepper, chilli powder.
is quite potent. Great. The hotter
We will top this up with
some tamarin. And a little bit of
sugar. Just to take the edge of the
bitterness. I am going to use
This is what you would
find in Sri Lanka?
Yes. Tell us, how
did you get into acting in the first
I burned myself badly when I
was a baby and I had to go to
hospital. I was there until I was
When I came out I was
hyperactive. I bet.
That was a long
time. They sent me to a ballet class
on a Saturday morning but I have two
left feet and I am clumsy, so I kept
bumping into all the other kids, so
they suggested a drama class that
I went and that was
Simple as that?
It has kind of come full circle.
you have a school? Yes, they are
One of your former
pupils is Lisa Faulkner.
You have a
very active role. Yes, I am going
there after this. I shall be working
there after this.
It sounds very
hands-on, lots of experts coming in.
It is trying to give something back.
I believe people into coming along
and giving classes. -- I bully
people. An interesting choice of
It works. I have got milk, it
will give its sweetness, a little
bit of powder in there. The flour,
and I will dip the crabs in both of
these. Now the cod, skin side up.
That will protect it a little bit.
It smells beautiful.
hopefully, you will like it.
tastes amazing. What advice would
you have for women in the industry?
You're a big advocate of women
getting strong roles. Throughout
their career, rather than stopping
in their 30s or 40s?
have got to represent the people who
watch television. Really, it tends
to be women over the age of 40.
Therefore they should be
represented, I feel. Also, we are
52% of the population, but the
balance is very much the other way.
I also read that you think that
Europe and the states are ahead of
I think so. They do not seem
to be frightened of older women.
Perhaps not so much the case here.
Right, the crabs are in. Are you
getting on? All. The samosas look
lovely. Well done. Much better than
What happens in
rehearsals stays in rehearsals.
is the most difficult thing to do.
That is why I give it to him. Crabs
will not take much time at all.
Very, very thin. Traditionally you
would not have soft-shell crabs in
Sri Lanka. It just makes them very
easy to read.
Have you had them
No. Interesting little
creatures. They shed their skin, so
during that period they get very
soft and you can read the shell. It
sounds a bit macabre, but it tastes
delicious. You were working at the
Bristol Old Vic?
Yes, it was quite a
year. Who was there a? Daniel Day
Lewis. Miranda Richardson. Nick
Farrell, there were a whole load of
What you're doing in your
theatre school, is it something that
more and more people should be
doing? Are you one of the few who
are doing things like this? Bringing
in experts and showing kids how to
do it properly?
Yes, I do not
think... Yes, more people should be
doing it, really. I think so. I
think it is important. If you do it
for a living, you're keeping up with
the latest trends so you can offer
them something which is tangible.
it a business where people are very
giving? Do they help youngsters
coming up through the ranks? Yes,
yes, I would really say that.
a very competitive industry. It is a
bit like you guys with the cooking,
you have got to be passionate about
it. If you're passionate, you want
to pass it on to other people.
suspect there are lots of times when
you question your life sat on the
sofa, where it is the next job
coming from, that is a massive part
That is a massive part of
it, yes, but the passion should
never go. If it goes, give up. It is
better to go home.
nicely, what we are doing. I will
get the cod. You boys ready?
get the cod. You boys ready? Right,
do you want to grab the wine,
Sandia? Absolutely. I am sorry about
the mess. If you are not that brave,
just try the crab. Thank you. Then
we have a little salad.
couple of samosas on.
are we drinking? I like red wine to
go with curries. Pienaar are.
go with curries. Pienaar are. --
pinot noir. This is Chilean. It is
from Asda. The light fruitiness
balances well with the spices in the
curry, and with this seafood. You
have won her over.
I had faith in
you. What have you tucked into? The
cod. Good. It is lovely. It turned
out nice in the end. Just to remind
us, Good Karma Hospital, tomorrow
night, 9pm on ITV.
Yes. I do not
watch television at all, but I will
be doing that.
Thank you. Thanks,
cheers. Happy St Patrick's Day to
That's all from us today
on Saturday Kitchen Live.
Thanks to all our studio guests,
Ian, Jose, Sandia and Amanda.
All the recipes from the show
are on the website,
Don't forget, I've got more
Best Bites for you tomorrow
at 9:15am on BBC Two.
Have a great weekend.
Matt Tebbutt is joined by chefs Ian Orr and Jose Pizarro and special guest Amanda Redman. There are great moments from the BBC food archive, including clips from Rick Stein, Raymond Blanc, the Hairy Bikers and Nigel Slater, and drinks expert Sandia Chang picks the wines to go with the studio dishes.